14/11/2015 Saturday Kitchen


14/11/2015

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No you're not dreaming, it is 9.15, so wake up and get the coffee

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on and enjoy our menu of mouth-watering recipes from some

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I'm joined by two of the country's most bleary-eyed,

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First, the Birmingham man with a Michelin star and an army

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Yes it's the yummy Brummie, Glynn Purnell.

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Next to him is a new face to Saturday Kitchen.

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She's the head chef at the iconic Savoy Grill restaurant

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The place where the great Escoffier himself once cooked.

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So Glynn, what are you making for us today?

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I'm going to do a guinea fowl Maryland. It is a classic dish. We

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have this strange banana with it. It is a great dish. Ben An and

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sweetcorn and chicken? Normally chicken. We're going to deep fry the

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Ben An. -- temp max. The Sans Nancy. And going to be steaming mussels,

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with Clementine hollandaise. And the secret is cooking it in the bag?

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Definitely. So two dishes from our

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chefs, that sound tasty even There's also some classic archive

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servings from Rick Stein, The Hairy Bikers,

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Mary Berry and the great Antonio Now, our special guest

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today is probably one of the most After

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his unforgettable performance in The Office alongside Ricky Gervais

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he's gone on to work with Johnny Depp in The Pirates of the Caribbean

:02:12.:02:17.

and Stephen Spielberg in his movie He's back on the small screen

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at the moment in the second series of his award winning BBC comedy

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show, Detectorists. Welcome to Saturday Kitchen,

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Mackenzie Crook. Great to have you on the show. I

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knew a big foodie? -- are you a big foodie. Look at me, and a big lad

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and I like my food. Do you get time to cook much? I do enjoy cooking. I

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have only recently learned, it is becoming a dad, but I enjoy it. The

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series you are enjoyed in -- involved in, an award-winning series

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and you are doing a bit of everything, directing, acting,

:03:01.:03:03.

writing. How does that feel? It is the first time in years that I have

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worked properly hard. I wrote it, I directed it, and I have to go in

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every day. Actors are not usually used to going in every day and

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working all day. We will talk about the programme later but here, you're

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going to talk about food. At the end of today, we will either cook food

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heaven or health review. -- food health.

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It's up to the guests in the studio

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Lobster, or any crustacean. When I was a kid, it was always this

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unattainable thing that only the richest people were eating. When I

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tried it, it lived up to its expectations. That is the thing I

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would normally choose. Controversially, slightly, I have

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gone forth fruit. Get rid of it. Vegetables, I am a big fan of it,

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and that is how I get my vitamin intake, but fruit, I could do

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without. So it's either lobster or

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a classic fruit dessert. For food heaven, I'm going to use

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the lobster to make an absolute The pasta is filled

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with lobster and fresh basil. It's blanched and served

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in a sauce made with chicken stock, carrots, celery, garlic, brandy,

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cream, and the lobster shells. It's finished with chopped tomato,

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chives and a little samphire. Or Mackenzie could be

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having food hell, a fruit dessert and I've got one in

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mind that would be on many people's food heaven list I reckon, a steamed

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apple sponge with custard. I'll add cooked Bramley

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apples to golden syrup then top it with a classic lemon

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and vanilla sponge batter. then served with plum and pear

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and piping hot custard. How does that sound? Pretty good,

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apart from the apples and pears. If you'd like the chance to

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ask either of our chefs a question A few of you

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will be able to put a question to us,

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live, a little later on. And if I do get to speak to you,

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I'll be asking if you want Mackenzie to face

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either food heaven or food hell. You can also send us your questions

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through social media by using Are you hungry? Starving. Let's

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speak to Glynn Purnell. You are making a classic dish, about... When

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I come on the show, I like to do something different and challenge

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myself. I like to challenge you as well. We have guinea fowl, and you

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could use pheasant, but chicken is what you would normally use, so

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guinea fowl, it is closer to game, so it is an introduction to game.

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But it is not strong, like pheasant and partridge and gross. It is a

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good start. Exactly. We're going to take off the legs. Can you start

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making a sweetcorn pureed, so we have some sweetcorn and cauliflower

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and a bit of butter? Bring that up to temperature and then roasted

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down. The guinea fowl, I will take off the breasts. And then we will

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roll it in some cajun spice, paprika and powdered ginger. Just to give

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the outside a bit of a kick. I like a bit of spice, coming from

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Birmingham. Is that why you have the spice? Because normally it would be

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just sweetcorn and banana. Normally it would be a sweetcorn fritter. But

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we are going to do the banana as the footer. But I will show you that

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when we get closer. I like to live on the edge. I have got my guinea

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fowl breasts, and I have left on, it is great to roasted whole, guinea

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fowl. I thought the best introduction to guinea fowl, cook it

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like chicken. Have you tried that before? I don't think so. It looks

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like pheasant. The corn is that on as well. We're going to caramelised

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sweetcorn in another pan. I will blaze that with syrup. We have never

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had that on. It is like maple syrup but it is from the birch tree. It is

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originally from Estonia, and I don't know whether it was lost or he got

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Google maps wrong, but it is Estonian. So a guy from Estonia

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knocked on the back door of your restaurant in Birmingham, selling

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this? Yes, but I think he was a Brummie. Is it edible? Have we

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tested this? It is absolutely delicious. More better than maple

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syrup. -- more bitter. So we colour the guinea fowl breast with spice.

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And a little bit of seasoning. A classical Maryland, that is the only

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bit I am paying attention to. It is a cream gravy. So we're going to get

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the breasts and then we will make a beautiful... And it is all about the

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banana. Exactly. Why the cauliflower? It gives it a smooth

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consistency. So now, there is two times in this dish where you might

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need to wear a crash on it and this is the first one. Thank you. I said

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you might need a crash on it. There is a leek in the roof. Once that has

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burned out... That has taken the hairs off! Smell! You smell like

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pork, James. You smell like crackling. Don't judge me, I'm

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dangerous. Get it in the oven! I can't believe you have burned at the

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hairs off my arm! The guinea fowl is in the oven and James is in

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hospital. We will carry on. We have our guinea fowl breasts here. We

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will glaze the pan. What is the other think Iraq -- what is the

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other thing? We want it almost scorched, finished with butter, and

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then we will show in -- throw in the birch syrup, to almost get a sticky

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toffee flavour. And then we're going to glaze the guinea fowl pan. This

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is the next dangerous trick. We're going to, it is really important,

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the banana needs to be black. When it is in the basket and you are

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going to throw them away because they are too ripe, it is dry, room

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temperature, and it is going in the fryer with the skin on. Without

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bursting the skin? Don't appears the skin because it will explode. In the

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it goes. And I'm going to leave you to watch that. And I will go back

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over here. So we have some stock in here. When is it ready? You will

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hear it when it is ready. You will definitely know. If you would like

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to put you would like to put your questions to our chefs, call us on

:10:59.:11:09.

this number: Calls are charged at the standard network rate.

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So I'm doing a reduction, blazing the pan. A little bit of cream. You

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have to be careful with this? Yes. And when you are doing the flambe,

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don't stand to near. So it is a bit like maple syrup, this? Exactly. How

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was that? At it. Take it out. Sorry, McKenzie, we're not normally like

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this. So that will caramelised. The sauces ready. -- the sauce is ready.

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So if you don't have that guy selling it around your house, maple

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syrup? I think so, but I'm not sure. If not, finish the sweetcorn with

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brown sugar, mosque of adult sugar, because that melts quickly. --

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must've adult. So the guinea fowl, I'm going to carve it. I will get

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you a spoon for that. It is a recipe from your restaurant? Because you

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have a new book? I am working on a book. This is mainly for you, it is

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in the old book. I like to come on Saturday Kitchen and challenge

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myself. You like to challenge me, by the sounds of things! I am working

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on a new book, and my handwriting is not very good so it will probably be

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out next year sometime. The banana has gone gooey and the natural sugar

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is being released. So that has been glazed with syrup. And the breast of

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guinea fowl, checking, pheasant would be fantastic. Sweetcorn

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pureed, blitzed. And that cauliflower, is that to give its

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stability? Stability. And the only thing that has made land is the

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gravy. -- Maryland. It looks great. Beautiful. So give us the name of

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this dish? This is guinea fowl Maryland with a deep-fried dangerous

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banana and a creamy sweetcorn pureed. It certainly is. Dive into

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that. The first in history to try it. You don't have to eat a banana.

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I'm not going to start slapping it off before I've tried it. Tasted the

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sweetcorn. It's got a nice spice on it. Guinea fowl? It is delicious,

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was expecting it to be put in, syrup and fruit in your dinner... LAUGHTER

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And old-fashioned place. But it's amazing. Teeth really good, there

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you go. Right, let's get some wine to go

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with this. Our wine expert Susie Barrie has

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been in Surrey this week, so let's see what she's chosen to go with

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Glynn's glorious guinea fowl. Today I've come to the beauty of the

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little town of Farnham to have a look around and to wonder its

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cobbled streets in search of this week's winds. -- wines.

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The first decision when it comes to choosing a wine for the guinea fowl

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is whether to go for white or red. Though guinea fowl suits both, when

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you add the sweetcorn, birch syrup and banana, the choice is easy. This

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is definitely a white wine dish. With the Cajun spice, one

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possibility is to choose a wine with a touch of sweetness, something like

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this lovely honeyed Alsace Pinot greasier. -- Gis. I've chosen the

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Zenato Villa Flora Lugana from Italy. Italy is home to a massive

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range of grape varieties and food friendly wines and it's worth

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looking aeons keynote Grigiot and trying some of the more characterful

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winds like this one. Gently aromatic and floral. -- more characterful

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wines. The first thing you notice when you taste this wine is that

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it's full of yellow fruit and peach flavours that tie in perfectly with

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banana and sweetcorn. It has refreshing acidity to cut through

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the richness of the Queen source and has enough weight to cope with the

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guinea fowl. -- cream sauce. It's a fruity wine for a fruity dish from

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our favourite fruity Brummie chef, what could be better than that?

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Cheers! Too much fruit in there for you.

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Nice, not of sweetness going on. I really like it. Lots of people on

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social media saying, do I smell like burnt butter? It's like crackling

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and butter. What do you reckon? Once you get over the singed TV

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presenter... Not bad. Fantastic, really nice married together. You

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couldn't rehearse that, could you? Coming up,

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Kim has a stunning sea bass recipe up, I will be doing sea bass en

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pappilotte with lemon tile hollandaise. -- Clementine

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hollandaise. And don't forget you could ask

:18:01.:18:04.

either of our chefs a question if Right, let's get more

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Far Eastern food inspiration from Rick Stein.

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He's travelling by river through Vietnam today and is on the hunt for

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ingredients to make the country's We got off the boat at a market

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because I wanted to buy ingredients to make a pho, the classic

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Vietnamese soup which is becoming really popular in the West because

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it's light, healthy and very tasty. The Chinese ruled here until 1000

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years ago and some of those influences live on. What are they

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doing? They are wishing success to this shop's owner. Going into his

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shop to bring him good luck for the year? Yes, exactly. Just like

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Padstow on May Day, going into everybody's houses, the same the

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whole world over. It's very hot today, you should have your hat. One

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of these? I'm worried I might look silly in it. That's better, how do I

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look? Do I look all right? Like a Vietnamese. I bet. Come on, then.

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These are the right noodles, rice noodles? Yeah, everything is a rice

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noodle. For pho. This one is for pho. They are nice, the wider ones.

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OK, we need four for four phos. 7000 dong for one kilo. What's in them? I

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Salah and water? Yes. I get slightly apprehensive about David the

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director because I know him well enough and especially when we're in

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a market I worry about all the bizarre things that might be going

:20:12.:20:14.

through his head. Ever thought of eating dog? Eating dog year? I don't

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want to eat dog you are not going to make me eat dog. Didn't say I would.

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Every time you get food writers coming out here, the one thing they

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always do is eat dog, it's like, look at me, how daring I'm being,

:20:29.:20:33.

eating dog, it's disrespectful, I don't want to each dog. I don't want

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to beat snake either before you mention it. I wasn't going to. My

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friend Johnny came out and had snake, I said, what it like? You

:20:42.:20:46.

said it's like eels, but it has hard frightful. I don't want to eat that

:20:47.:20:49.

either. Monkey brains? It's no exaggeration to say the

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reason I'm in Vietnam is because of this dish, pho. I first came across

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it watching Keith Floyd's programme, far-flung Floyd, difficult to say,

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in the early 90s. When I saw it, I thought, that's perfect south-east

:21:16.:21:20.

Asian food to me. Here I am. I'm going to make one. I've been cooking

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this dish for about, I don't know, ten years. I just came here to see

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if what I was doing was right, because in the end I got it from a

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recipe book. I'm pleased to say it's just about right, but I've been

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shown how they do it. Slightly different. This is how it's done. I

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will take some shots and ginger and squash them. -- shall lots.

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They will go into a roasting pan. Before that, I will add some star

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anise, fennel seeds and cinnamon bark. Get them nicely roasting. Now,

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the shallots and ginger. The reason for roasting the spices and the

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shallots and ginger is to bring out the flavour, but I also think the

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aroma makes the cooking more enthusiastic. Talking to the

:22:24.:22:26.

Vietnamese, every time they talk about cooking, they are talking

:22:27.:22:30.

about the smell as well, it's part of what they do.

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Those roast spices, ginger, shallots, go in there. I didn't make

:22:38.:22:46.

this broth because it takes 24 hours to make. Hanoi is the best place to

:22:47.:22:52.

see broth being made, they use beef marrow bones, takes 24 hours, very

:22:53.:22:57.

gentle cooking, very important. The marrow, I think, gives the stock a

:22:58.:23:04.

texture, a slightly thick, slightly viscous texture. This is the bit I

:23:05.:23:11.

didn't realise they did, they take some onions, cut the white away from

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the green, put the white in the broth, in the stock. I'm going to

:23:18.:23:23.

slice the green up. Before I do that I want to thinly sliced this topside

:23:24.:23:27.

of beef. The idea is to cover the bowl with beef. The hot stock cooks

:23:28.:23:33.

it, it doesn't cook it too much. There we go. There is the beef

:23:34.:23:39.

sliced. Slice up the green part of the spring onion, very finely. The

:23:40.:23:47.

next thing is to keep the noodles. In south-east Asia noodles are

:23:48.:23:50.

always reheated in these wire baskets, dipped in hot water, then

:23:51.:23:55.

added to the bowl, so they are piping hot before the other

:23:56.:24:01.

ingredients are added. When making the stock for pho I've always

:24:02.:24:05.

thought it's very similar to a French beef concert May. Then I read

:24:06.:24:10.

it may have come from the French word meaning far. The war beef is

:24:11.:24:17.

layered on top of the noodles and it'll cook as soon as the boiling

:24:18.:24:23.

stock is added. Unlike certain people not far-away, I make my own

:24:24.:24:31.

to three macro from scratch from beef bones, not a stock cube

:24:32.:24:35.

insight. In go beansprouts and fresh herbs from the market, basil,

:24:36.:24:40.

coriander and mint. All that is left to do is add sliced Birds Eye Chile

:24:41.:24:45.

and fish source, a future use booms. Hope it's not too much. Then a

:24:46.:24:52.

squeeze of fresh lime, hot, salty and sour. There we go, hope it's

:24:53.:24:57.

good. I certainly enjoyed cooking it.

:24:58.:25:05.

I absolutely love it. Vietnamese writer said pho isn't a dish, it's

:25:06.:25:16.

an addiction like tobacco. Another said it's the soul of the nation, a

:25:17.:25:19.

contribution to human happiness. I totally agree. David the director

:25:20.:25:29.

has asked me to ask Mmm what she thinks, it's so embarrassing. Would

:25:30.:25:34.

you tell me what you think, Ang? Of course!

:25:35.:25:46.

The taste is really Vietnamese pho, but maybe a little too much fish

:25:47.:26:00.

source. Too many teaspoons. -- fish sauce.

:26:01.:26:04.

That pho looked perfect for a cold November lunchtime!

:26:05.:26:15.

One of my favourite soups to make at this time of year is carrot and

:26:16.:26:18.

coriander so I thought I'd show you how I make it now.

:26:19.:26:21.

I'm going to do it with a little crab beignet, little fritters. No

:26:22.:26:27.

fruit in this, you don't have to worry. We get our carrots on. I'll

:26:28.:26:32.

try to do this in real time, I say try to do, I've got to, because I've

:26:33.:26:36.

got nothing prepared. Chop the carrots and I can't find, get those

:26:37.:26:40.

intimate than they will go in a pan with a bit of onion. It's basically

:26:41.:26:45.

the flavour of the carrots that we want. We're going to use the stalks

:26:46.:26:51.

on the coriander as well. In the pan, the top but of a street in

:26:52.:26:55.

there, then we'll get all the ingredients in, in we go with

:26:56.:26:59.

everything else. At the same time, get our stock. Bit of vegetable

:27:00.:27:04.

stock. We'll get this boiling. Get this nice and hot. I'll add more

:27:05.:27:11.

carrots as it cooks. Congratulations on your career first of all, I was

:27:12.:27:16.

reading about you yesterday. For a career in acting, no formal

:27:17.:27:18.

training, most actors that year, they've been to college,

:27:19.:27:21.

university, acting schools, you never did that. It occurred to me I

:27:22.:27:26.

wanted to be an actor late on in my life, like, usually with actors it's

:27:27.:27:31.

a vocation, they've know what they wanted you since they were born. It

:27:32.:27:34.

didn't occur to me until I was in my late teens, early 20s. I couldn't

:27:35.:27:39.

stand the idea of going back to school so I went out on the stand-up

:27:40.:27:42.

circuit, did the cabaret circuit for years, that was my training. That

:27:43.:27:47.

interested, you have a story about Birmingham, didn't they produce one

:27:48.:27:52.

of your worst comedy gigs? With stand-up you have to go through the

:27:53.:27:55.

bad gigs, I had many, believe me, but the one that sticks out was in

:27:56.:27:59.

Birmingham. Where a tough crowd, you know. It involved food as well, the

:28:00.:28:04.

app just before me on the bill was doing some sort of... He was an

:28:05.:28:09.

illusionist doing a gross illusion where he pulled out organs from his

:28:10.:28:14.

body. If you still around? I don't know. -- is he still around. There

:28:15.:28:21.

were bits of raw liver around the venue, people started to throw raw

:28:22.:28:28.

liver. I've always been a big fan of offal, but... I've got a piece of

:28:29.:28:34.

liver in my pocket right now. It's tripping down the side of my leg.

:28:35.:28:39.

These are the crab beignets, it's basically like choux pastry. We're

:28:40.:28:48.

going to add the paprika and crab meat. In here we add eggs, just like

:28:49.:28:55.

choux pastry but with the addition of crab and paprika as well. From a

:28:56.:29:02.

muddy, you then ended up in The Office. -- from comedy. The original

:29:03.:29:08.

part for you was not for somebody like you. Apparently I've heard

:29:09.:29:13.

Ricky and Stephen say they wrote the part of Gareth for a much more

:29:14.:29:18.

Camacho kind of guy. You know, an Army guard. -- much more natural

:29:19.:29:28.

score macho. I did my audition and they went for somebody not so macho.

:29:29.:29:34.

To then do something like Pirates of the Caribbean, you then become a

:29:35.:29:36.

global name. That's Hollywood, what was that like to mark that

:29:37.:29:39.

transition was almost instant. I did the first Pirates of the

:29:40.:29:50.

Caribbean in between the two seasons of the Office. From a low-budget TV

:29:51.:29:56.

thing to this massive blockbuster, it was an incredible experience. And

:29:57.:30:00.

nowadays, you are busy doing so many different bits and pieces. When you

:30:01.:30:03.

were a kid, you wanted to be a graphic designer but you are

:30:04.:30:07.

involved in illustration for kids books? Yes, I have written some

:30:08.:30:14.

short children's novels that I have illustrated. In my career, lots of

:30:15.:30:18.

doors have opened and I find myself in a position to be able to write a

:30:19.:30:24.

children's book. And it is great. And you are putting pen to paper,

:30:25.:30:30.

series two. Like Detectorists. It is my baby. We made the first series

:30:31.:30:43.

last year and it won two BAFTAs. The second series is going out and we

:30:44.:30:47.

are three episode into it and it is going down very well. On the premise

:30:48.:30:52.

is that it is based on that as a hobby but without taking the Mickey

:30:53.:30:56.

out of it? Metal detecting, yes. It is about these middle-aged guys, me

:30:57.:31:00.

and Toby Jones, and they just happen to share this hobby of metal

:31:01.:31:07.

detecting. And it could easily have been bird-watching or fishing or

:31:08.:31:11.

another of those lonely hobbies, but I just settled on metal detecting.

:31:12.:31:17.

Is it something you are into? It is quite fascinating. I was reading

:31:18.:31:22.

about you, your dad got into it, collecting coins, and you thought,

:31:23.:31:26.

why is he doing that? And then recently I came to realise what it

:31:27.:31:32.

is. I can't put my finger on it but now I am a coin collector as well.

:31:33.:31:37.

It is an age thing. I was not into metal detecting but I have since

:31:38.:31:41.

become fascinated by it. I am interested in the people that go out

:31:42.:31:44.

and spend lonely weekends staring at the ground, trudging up and down

:31:45.:31:47.

fields, hoping to find something from the past. They are fascinating

:31:48.:31:54.

bunch. There is the little crab. That is the choux pastry. And rather

:31:55.:32:00.

than putting it in the oven, like you would with normal choux pastry,

:32:01.:32:07.

the new deep fry it. -- you deep fry it. This is safer than Glynn

:32:08.:32:13.

Purnell's. I feel that sometimes you need an element of danger. I'm glad

:32:14.:32:19.

you do. This is going to pop in there and we will deep fry it. This

:32:20.:32:24.

will take a couple of minutes. And I will take the soup and we will blitz

:32:25.:32:28.

sets. Of all the things you have done, what do you enjoy most? It

:32:29.:32:32.

seems that this, because it is your baby, it is very personal. I have

:32:33.:32:39.

had such a fortunate time in my career. Things have just slotted in.

:32:40.:32:43.

But I have been always aware that it could end at any moment. So the

:32:44.:32:49.

Detectorists was an exercise in creating something from scratch, and

:32:50.:32:54.

I had intended to do it for years. But apart from Detectorists, theatre

:32:55.:33:00.

work has been the most fulfilling. A lot of people don't know that you

:33:01.:33:05.

did check off, and in the West End, but that is still your passion, even

:33:06.:33:09.

though you are an untrained actor? I feel like I'm coming to theatre late

:33:10.:33:13.

because of my odd way of getting in, through the cabaret circuit. Because

:33:14.:33:18.

I did not train at drama school, I feel like I am missing the knowledge

:33:19.:33:25.

of theatre, plays and playwrights. I'm only now learning that. It is

:33:26.:33:29.

like it is still a learning curve for you? Absolutely. We're just

:33:30.:33:36.

going to blitz the soup. That has everything in it. If you need to

:33:37.:33:49.

take the soup down, you can add some cream. We're going to add some

:33:50.:33:56.

butter, just a touch, and the beignet is now done. We will put

:33:57.:34:05.

them out. Black pepper in here. Turn this off and then that is your nice

:34:06.:34:14.

little crab and coriander soup. If people want to tune into this, we

:34:15.:34:18.

are about two shows into the new series? The third episode went out

:34:19.:34:25.

on Thursday. Yes. It is all on iPlayer for people to catch up. On

:34:26.:34:38.

BBC Four. I will seize on this, -- season this, and I think soup

:34:39.:34:43.

requires more salt than you think. Could you put cumin in? I have done,

:34:44.:34:50.

boss. You're clearly not watching this point. This has just been left,

:34:51.:34:57.

this one. But we have a nice little soup, like that. Because Glynn has a

:34:58.:35:07.

fancy Michelin star, I thought I would take a little bit of cream and

:35:08.:35:13.

do that. Like that. And then a touch of oil. A tiny bit of oil. A little

:35:14.:35:27.

bit of rapeseed. And no banana. No banana. And now we have these nice

:35:28.:35:32.

crowd beignets, and then a little coriander. -- crab beignets. The

:35:33.:35:41.

coriander goes into the soup as well. And there we have it. Crab and

:35:42.:35:46.

coriander soup in seven and a half minutes. That's all right. Amazing.

:35:47.:35:53.

Amazing. At? -- happy. Yes. So what will I be making for

:35:54.:36:02.

Mackenzie at the end of the show? It could be his food heaven,

:36:03.:36:06.

lobster. The lobster is used to fill

:36:07.:36:07.

tortellini I'll serve it in a sauce made

:36:08.:36:09.

from stock, brandy, cream, herbs, It's topped with chopped, tomato,

:36:10.:36:13.

chives and samphire. Or it could be food hell, a classic

:36:14.:36:16.

fruit pudding, in this case a It's steamed for a couple of hours

:36:17.:36:19.

and served with plenty of custard As usual, it's down to the guests

:36:20.:36:28.

in the studio and a few of our viewers to decide, and you can see

:36:29.:36:33.

the result at the end of the show. Right, let's get a recipe from Mary

:36:34.:36:36.

Berry and today it's one of her all-time favourite creations.

:36:37.:36:40.

A ginger and orange poussin. This really is one

:36:41.:36:55.

of my great family recipes. My mother thought it was good,

:36:56.:36:57.

so it must be good. I'm going to start off by making the

:36:58.:37:06.

marinade. I'm going to marinade this overnight, ideally. First of all, I

:37:07.:37:14.

will put in the orange juice. Then I will add four tablespoons of soy

:37:15.:37:18.

sauce. About an inch of grated ginger. Three cloves of garlic. A

:37:19.:37:26.

teaspoon each of chopped thyme and sage. All that remains is a little

:37:27.:37:31.

bit of salt and two tablespoons sunflower oil. So that is the

:37:32.:37:38.

marinade is done. And now to the chicken. I'm going to snatch caught

:37:39.:37:45.

them, which means that you flatten them out and then you get a lovely,

:37:46.:37:48.

crisp outside to it. Get a pair of sharp scissors

:37:49.:37:57.

and then just cut either side You can always use

:37:58.:38:14.

the actual bone for stock. I think they are

:38:15.:38:16.

delicious young birds. They take on a great flavour

:38:17.:38:21.

from this sauce. Then I'm going to spatchcock

:38:22.:38:23.

the chicken. So, with the back of your hand,

:38:24.:38:25.

just press that down and take And you have your chicken already

:38:26.:38:28.

spatchcocked, didn't take a moment. So,

:38:29.:38:36.

put the poussin into the marinade. The good thing about doing it

:38:37.:38:38.

in a bag if you don't have a bowl to And also putting it

:38:39.:38:42.

in the marinade like that means that There it is,

:38:43.:38:51.

getting that wonderful flavour. Now, leave this to marinade

:38:52.:39:00.

ideally for 24 hours. It smells of herbs, garlic,

:39:01.:39:03.

definitely. My secret to get a nice shine

:39:04.:39:17.

on the top of the chicken is to That just helps it to get

:39:18.:39:21.

a nice colour on top. Into the oven at about 180 degrees

:39:22.:39:25.

fan, until it has a nice colour. To make a nice rich source, add one

:39:26.:39:36.

rounded tablespoon of cornflour to And pour it over the top

:39:37.:39:52.

of the chicken. Pop it back in the oven

:39:53.:39:55.

for 15 minutes. Which will go beautifully with

:39:56.:40:17.

my new potatoes. Now you can see that is very, very

:40:18.:40:27.

succulent, no sign of any pinkness, So, there you have it, that sauce

:40:28.:40:31.

and the poussin go so well with new potatoes, when you squash the

:40:32.:40:53.

new potatoes down into the sauce. I love the new season's crop. But in

:40:54.:41:02.

autumn, there is always a glut of fruit and vegetables. One of my

:41:03.:41:06.

favourite ways to preserve them is to make a delicious chutney. I have

:41:07.:41:16.

got a lot of tomatoes here, and you know when they get a bit overripe,

:41:17.:41:22.

they are perfect for chutney. First, Blanche, skin and chop 900 grams of

:41:23.:41:30.

tomatoes. But that in the tomatoes, because that adds moisture. Then I

:41:31.:41:36.

had pepper among bruschetta, aubergine and four cloves of garlic.

:41:37.:41:43.

You can add any vegetable as long as the weight comes up to two and a

:41:44.:41:50.

half kilos. Now to the ginger. I use this a lot in recipes and I love it.

:41:51.:41:57.

That's it. Looking around, what else do I have to add. Chilli. You may

:41:58.:42:04.

get as hot as you want to. I am adding one fair sized chilli. All of

:42:05.:42:11.

the veggies are in there. I'm just starting it on a low heat. You will

:42:12.:42:17.

need to leave this simmering for about an hour. Just give it an

:42:18.:42:30.

occasional stirrer. -- stir. This should be ready. Look at the

:42:31.:42:35.

wonderful colours coming through. It is beginning to look like chutney.

:42:36.:42:41.

Now it is time to add spices and seasonings that make it special. One

:42:42.:42:46.

tablespoon paprika, a tablespoon of salt, and some pepper, to your

:42:47.:42:52.

liking. And then I'm going to use some crushed mustard seed. It will

:42:53.:42:59.

make it really piquant. In that goes. Then add 300 millilitres of

:43:00.:43:08.

distilled malt vinegar and 350 grams of granulated sugar. All of the

:43:09.:43:15.

ingredients are in there. Give it a stirrer, and if that smells a bit

:43:16.:43:20.

like a pickle factory, I love it. It reminds me that I'm going to get a

:43:21.:43:26.

lovely chutney in the end. Once the sugar has dissolved, turn up the

:43:27.:43:34.

heat and bring it to the boil. While it is reducing, take care it doesn't

:43:35.:43:42.

catch on the bottom of the pan. Right, it's got to the right

:43:43.:43:47.

consistency, there is no one knee liquid in the bottom, so I'm going

:43:48.:43:50.

to turn the heat off. That looks really good. You see, that is

:43:51.:43:58.

chutney consistency. So here I've got a selection of sterilised jars.

:43:59.:44:08.

Just dollop that in. That's it. Push the chutney down, make sure you

:44:09.:44:17.

don't have any air bubbles in it. Chutney will keep two years

:44:18.:44:22.

providing you got a good seal on the top band once open, keep it in the

:44:23.:44:26.

fridge. I put it in the fridge because then it's always to hand. We

:44:27.:44:28.

eat a lot of chutney. We learn something new about Mary

:44:29.:44:33.

every week! And Maryland. It's all about Mary,

:44:34.:44:38.

chef. Still to come this morning

:44:39.:44:42.

on Saturday Kitchen Live. Antonio Carluccio is cooking for

:44:43.:44:44.

some very important people today. He's using a Sicilian Countess's

:44:45.:44:47.

kitchen to prepare a meal of tuna with salmoriglio sauce

:44:48.:44:49.

and courgettes to serve to We may be on eggs-tra early today

:44:50.:44:51.

but that doesn't mean Kim and Glynn get to eggs-cape the demands of the

:44:52.:44:56.

Saturday Kitchen omelette challenge. It's alarming how few chefs are able

:44:57.:45:05.

to make a simple three egg omelette under pressure

:45:06.:45:08.

so let this be a wake-up call for Glynn and Kim that I won't eggs-cept

:45:09.:45:10.

any sub-standard results even though And will Mackenzie be facing

:45:11.:45:13.

food heaven, lobster tortellini. Or food hell,

:45:14.:45:29.

a steamed apple sponge and custard? You can see what he ends up with

:45:30.:45:31.

at the end of the show. Right, cooking next is a woman

:45:32.:45:35.

currently running the kitchens at the Savoy Grill in London, the

:45:36.:45:38.

former home of a certain Auguste Escoffier no less!

:45:39.:45:41.

It's Kim Woodward. If you don't know who he is, Google

:45:42.:45:46.

him. Congratulations on the job. The

:45:47.:45:55.

first woman chef cooking there in 126 years it's been running.

:45:56.:46:01.

Correct. Amazing responsibility. It's time for a woman to take over.

:46:02.:46:05.

I'll be doing a wild sea bass en pappilotte,

:46:06.:46:09.

I'll be doing a wild sea bass en pumpkin, the vegetables and

:46:10.:46:13.

Clementine hollandaise and fresh vegetables. First you were doing the

:46:14.:46:20.

en pappilotte. I want pumpkin diced, doing a reduction for the

:46:21.:46:28.

hollandaise. The place itself, the Savoy Grill, hugely famous. This

:46:29.:46:34.

restaurant, for a chef probably one of the most famous restaurants.

:46:35.:46:39.

Obviously we look at it as the most iconic in London, and for us it

:46:40.:46:46.

about people going there for great celebrations, it's about the theatre

:46:47.:46:50.

we can deliver for the customer experience, so... We do the

:46:51.:46:59.

table-side, carving at the table, beef Wellington, Chateaubriand,

:47:00.:47:04.

Dover sole. The from Bay, crepe Suzette. Lots of the classic dishes

:47:05.:47:09.

were invented there. The Arnold Bennett omelette. Peach Mall but,

:47:10.:47:17.

all the classics. You can't change those dishes, have to leave them

:47:18.:47:20.

traditional, but you can add your own influences elsewhere? What I'm

:47:21.:47:25.

doing is keeping a lot of the classics, then doing a nice modern

:47:26.:47:28.

interpretation of them, bringing them more up-to-date. We'll lose

:47:29.:47:35.

this out the way. This is king, you could use a wash for this. That's

:47:36.:47:41.

fantastic. -- that's pumpkin, you could use squash. This is the en

:47:42.:47:53.

pappilotte bit. Yeah. I'll chop the shallot for the muscles. Juice,

:47:54.:48:02.

white wine and vinegar as well. You mentioned at the table you do a lot

:48:03.:48:07.

of the philistine of fish at the table, he waited us that, it's the

:48:08.:48:14.

theatre. -- the fill it in. Richie McCaw

:48:15.:48:18.

the theatre is what makes the Savoy Grill. The bit you will be doing is

:48:19.:48:25.

the bit I'm putting in the oven now. We have some oil here, this is the

:48:26.:48:33.

fish. That's right. Unusual doing this in hot oil. It's a great way

:48:34.:48:38.

for the whole bag... It's all about presentation, when you are in the

:48:39.:48:41.

dining room you want to field the wow factor, this is what is going to

:48:42.:48:50.

happen. -- you want to feel. This is going to cook about four and a half

:48:51.:48:55.

minutes roughly. One of today's recipes including this one are on

:48:56.:49:02.

the website. -- all of today. What I'm putting in the bag is -, a muddy

:49:03.:49:11.

macro, little bit of fresh -, the pumpkin filling in right now and the

:49:12.:49:16.

zest of the Clementine. Is this on the menu? Sea bass en pappilotte is

:49:17.:49:23.

on the menu. It's about changing with the seasons. This is going on

:49:24.:49:28.

next week. What about yourself, how did you end up at the Savoy? Where

:49:29.:49:33.

does your career come from? I've been cooking about 18 years now. For

:49:34.:49:39.

me it was always a big passion to, you know... Cooking. When I joined

:49:40.:49:46.

the Gordon Ramsay group, I've been there over nine years now, so I've

:49:47.:49:52.

been working around the restaurants, it's about developing myself as a

:49:53.:49:56.

chef. The Savoy has always been my favourite, I was there in 2010. It's

:49:57.:50:02.

iconic, isn't it? It is, beautiful room. What's happening here? This is

:50:03.:50:09.

what I'm creating, the bag, folding around the edges of the paper, I'm

:50:10.:50:13.

going to put a little bit of fish stocks in there. Then you want some

:50:14.:50:23.

white wine and shall lots. For the -, yes. I'm going to fold this up.

:50:24.:50:37.

-- for the mussels. I need a steeper, there was one here earlier.

:50:38.:50:44.

What is that? That said, James, give him a warning. It wasn't me! It

:50:45.:50:51.

wasn't me either. For fans of The Office, they'll get it. We're going

:50:52.:50:57.

to put a stable in the edge to hold it. Thank you very much. Can he have

:50:58.:51:04.

a spoon? I'll dig it out for you. Mussels on. Next I will start

:51:05.:51:10.

cracking the eggs for the hollandaise. It's a fantastic dish

:51:11.:51:15.

you can make and keep in the fridge if you are doing a dinner party. You

:51:16.:51:20.

can do it the day before. You can use a whole baked fish as well,

:51:21.:51:30.

it'll be a nice addition. Mmm! Is this going down as one of the dishes

:51:31.:51:36.

of the day? Have we got a wine to go with that? This is the hollandaise.

:51:37.:51:46.

Yes. That's fine. We're using just egg yolks. Normally in hollandaise

:51:47.:51:51.

you have a reduction of vinegar and bits and pieces, you have the

:51:52.:51:57.

reduction of... Clementine with vinegar, to add an extra kick.

:51:58.:52:03.

You've got the mussels opening up here. Perfect. A question on a

:52:04.:52:09.

personal note, is this part of a staple diet, this jelly?

:52:10.:52:13.

Sorry. I'll shut up. We've got the mussels here. There we go. If you

:52:14.:52:30.

can segment the Clementine. I'm finishing this off. You can explain

:52:31.:52:36.

what's happening here. Whisk in the egg whites only over boiling water,

:52:37.:52:41.

these are going to start doubling in size, going light and fluffy. -- egg

:52:42.:52:50.

yolks. I'll fold in the reduction. This is the reduction, but you have

:52:51.:52:54.

the cold one here, I'll move it to one side. Little bit of clarified

:52:55.:52:58.

butter on, what that has had the milk removed. You have to do it

:52:59.:53:05.

pretty fast, keep going. Otherwise you end up with a big mess. You

:53:06.:53:10.

can't stop really. How many people in the kitchen at the Savoy? It

:53:11.:53:16.

amazes me, these big hotels. A really big team of about 30-35 right

:53:17.:53:21.

now. In the whole hotel it must be immense. The hotel must have about

:53:22.:53:26.

500, but we're one part of it. We're in the hotel. I'll take the fish

:53:27.:53:37.

out. You can see what happens... How good is that? You finish off this,

:53:38.:53:45.

do you want me to finish that off? You can do this? Leave that to one

:53:46.:53:56.

side. Kim, that goes into the rest room like that? To the customer? We

:53:57.:54:01.

take it straight out so it's nice and big and we are looking for the

:54:02.:54:04.

aroma light-year that's going to infuse into the whole restaurant,

:54:05.:54:09.

that is what, for us, it's all about, the theatre. You can smell it

:54:10.:54:15.

from here, smells amazing. I'm burning my other hand, to be honest.

:54:16.:54:21.

Going to turn this off. Right, this is the old hollandaise. There is a

:54:22.:54:31.

classic one, is it blood oranges? It is, you finish it off with a

:54:32.:54:39.

julienne of the skin as well. Then we want to slacken this town with

:54:40.:54:50.

his reduction. -- slacken this down. Mussels, nice and beautiful right

:54:51.:54:59.

now, in season. There we go... You want to add bits and pieces to this,

:55:00.:55:05.

I'll let you add. Into this I'm going to put a bit of the fresh

:55:06.:55:14.

Clementine, bit of parsley and dill. That's it, just like that? It's so

:55:15.:55:19.

fresh and nice and simple. I'll add a little bit of Tabasco for kick.

:55:20.:55:26.

You've got the sweet, bit of spice, this elevates the dish a lot. There

:55:27.:55:37.

we go. Give us the name of this dish. It is wild sea bass en

:55:38.:55:43.

pappilotte, pumpkin, mussels and Clementine hollandaise. I'll carry

:55:44.:55:48.

it over. It's got fruit in it, you might not

:55:49.:56:00.

want to. They don't read the brief, these lot. The fish is so delicate.

:56:01.:56:06.

Absolutely, it needs to be something as beautiful as this sea bass,

:56:07.:56:14.

stunning. Five minutes cooking time. It's that quick. That is amazing,

:56:15.:56:20.

yeah, that is... It's great, isn't it?

:56:21.:56:22.

Right, let's head back to Farnham in Surrey to see what our

:56:23.:56:25.

wine expert, Susie Barrie has chosen to go with Kim's brilliant bass.

:56:26.:56:46.

Kim's sea bass en pappilotte is an elegant, classic recipe, seating a

:56:47.:56:53.

very refined style of wine. I'm talking quite wine, Chablis springs

:56:54.:56:58.

to mind, something like this would be great. It's a good value

:56:59.:57:02.

alternative to its pricey neighbour. The seasonal twist of Clementine in

:57:03.:57:07.

the hollandaise is leading me towards a more and more aromatic

:57:08.:57:15.

style of wine. I've chosen this beautifully fresh in Albarino from

:57:16.:57:21.

north-west Spain. Recipes like him's make my job easy because it's

:57:22.:57:25.

incredibly versatile when it comes to wine, you just need to be careful

:57:26.:57:29.

to choose something fresh and delicate enough not to overpower the

:57:30.:57:34.

subtlety of the dish. That smells so exotic and peachy and herbal. The

:57:35.:57:41.

most important thing about this wine is that it's like enough to allow

:57:42.:57:45.

the flavour of the sea bass to shine through. There is an underlying

:57:46.:57:50.

herbal note that I is in with the earthiness of the dill. Acidity cuts

:57:51.:57:57.

to the buttery hollandaise and hints of orange and peach. The work

:57:58.:58:01.

perfectly with the flavour of Clementine and pumpkin. This is a

:58:02.:58:09.

wine made for dishes like yours. I hope you enjoy the two together as

:58:10.:58:11.

much as This is fantastic. Really nice, nice

:58:12.:58:21.

and fresh. For me, the fruitiness of the wine and acidity with the spice

:58:22.:58:26.

of the Tabasco, brilliant. Happy with that? Everything Susan said,

:58:27.:58:28.

delicious. It's time now to see what Si

:58:29.:58:29.

and Dave, the Hairy Bikers, There's rabbit on the menu today,

:58:30.:58:32.

cooked with prunes and brandy. In our Best of British kitchen, we

:58:33.:58:50.

are going to tell you how to rustle up a simple version of cream and

:58:51.:58:57.

brandy. An absolute British gem and that provides the best of British.

:58:58.:59:11.

We are cooking rabbits with prunes. But the prunes in a pan with six

:59:12.:59:23.

tablespoons of brandy. Three, four, five, six. And then we leave the

:59:24.:59:30.

prunes to macerate in brandy. I'm going to put oil into the pan and

:59:31.:59:33.

bring it to temperature. I will seize on the rabbit on both sides.

:59:34.:59:40.

Carefully flambe the prunes. It smells like flesh to me. I think the

:59:41.:59:49.

kitchen is starting to really burn. Just leave those to soak until the

:59:50.:59:55.

end of the dish. Fridays off in batches, don't crowd the pan. If you

:59:56.:59:59.

overcrowd the pan, they will not thrive. That is what we are after.

:00:00.:00:04.

That is the saddle, Babbitt. That is beautiful. And we're just going to

:00:05.:00:10.

put a little bit of colour on. This is a humble dish made good. Have you

:00:11.:00:22.

read Watership Down? Rabbits have always featured in literature.

:00:23.:00:30.

Watership Down, what Barney. Mike thumper and Bambi. -- Bugs Bunny.

:00:31.:00:39.

You can do this dish with two size purpose. Next, fry the bacon. What

:00:40.:00:50.

we want to do with the bacon, we wanted to be nice and crisp, not

:00:51.:00:56.

very crisp but we want the fat to be quite crispy. So can you see what we

:00:57.:01:05.

have got? It is not crispy bits, it is just golden. The fried bacon

:01:06.:01:11.

joins the rabbit in the casserole. Add the show arts to the pan. -- and

:01:12.:01:22.

the shallots. I have caught them long ways, to add a touch of class.

:01:23.:01:32.

Add flour to the onions. We could use of white wine about to make it

:01:33.:01:39.

more British, we're using cider. And this is 300 millilitres of cider.

:01:40.:01:51.

We've got some stock year. It is like jelly. What a wonderful smell.

:01:52.:01:57.

And we add one tablespoon of Dijon mustard. And two teaspoons of

:01:58.:02:09.

wholegrain mustard. Beautiful. And a little bunch of thyme, tied

:02:10.:02:13.

together. Obviously, we will check this out before service. Andy bay

:02:14.:02:30.

leaf. -- and a bay leaf. I know it is a strange convention but when you

:02:31.:02:34.

put the flour on top of sauteed onions, and it goes thick, all that

:02:35.:02:39.

is doing is courting the onions in flour. Cut the flour off the bit,

:02:40.:02:44.

and then as soon as you add liquid, look what happens, it just thickens,

:02:45.:02:47.

and there is no lumps or any problem. It is just lovely. And we

:02:48.:02:53.

will add more liquid so don't worry, it will not be that thick

:02:54.:03:09.

when it is done. Beautiful. And top this up with the remaining stock.

:03:10.:03:15.

You want to cover this with a cartouche. That is a sheet of

:03:16.:03:22.

grease-proof paper cut to cover the dish. It stops it drying out too

:03:23.:03:29.

quickly. But the lid on an place that in a preheated oven at 160

:03:30.:03:36.

Celsius for about two hours. If you leave it in for two hours, it will

:03:37.:03:46.

not hurt. Rabbits. At one time, there was not a market or butchers

:03:47.:03:50.

shop in Britain that would not be overflowing with fresh, fantastic

:03:51.:03:57.

produce during the game season. Rabbit, a cheap and readily

:03:58.:04:02.

available meat, was rarely off the menu in the post-war period. But

:04:03.:04:06.

when myxomatosis arrived in Britain, over 95% of the rabbit population

:04:07.:04:10.

was wiped out and rabbits quickly fell off the menu. But now for

:04:11.:04:15.

Michelin restaurants and small country cottages, there is a rabbit

:04:16.:04:19.

revival. And if you are happy to give it a try, it is a rewarding and

:04:20.:04:22.

flavoursome change from the ordinary. I think by now that is a

:04:23.:04:35.

very hot crossed bunny. Dear me. Let's remove the cartouche. Nice.

:04:36.:04:47.

These are the prunes, in brandy. We will just light the gas under this.

:04:48.:04:54.

I will heed those through, and add the cream. Give that a little

:04:55.:05:03.

stirrer. And as soon as that has come to temperature, we conserve.

:05:04.:05:17.

Check for seasoning. I have some cabbage and some dolphin wires

:05:18.:05:26.

potatoes. So there we have it, a delicious, simple dish, definitely

:05:27.:05:36.

worth rabbiting on about. -- dauphinoise potatoes.

:05:37.:05:47.

Great stuff, boys, and there'll be more from Si and Dave next week.

:05:48.:05:51.

Right, it's time to answer a few of your foodie questions.

:05:52.:05:53.

Each caller will also help us decide what Mackenzie will be eating

:05:54.:05:56.

I have a joint of beef brisket and are usually cook it with carrots and

:05:57.:06:09.

onions, but I was wondering whether the chefs could give me an idea of

:06:10.:06:13.

how to spice up Sunday lunch and do something a bit different. I have

:06:14.:06:20.

not got the solution for Sunday, but if you brighten it for three days

:06:21.:06:28.

with some mace and some peppers, and then braise it, chop the meat and

:06:29.:06:31.

put the fat back into it, you can make your own corned beef. And it is

:06:32.:06:38.

so simple. Or you could do a run down or something like that. And

:06:39.:06:45.

then shred it all up, and cook it as chunks. That would be nice.

:06:46.:06:47.

So which dish would you like to see - heaven or hell?

:06:48.:06:51.

I am a massive fan of Mackenzie, and his series, so it has to be heaven.

:06:52.:07:02.

Cheers, Chris. Can I ask if I could possibly have a signed photo from

:07:03.:07:11.

Mackenzie, please? You can. Can he? We will talk about it.

:07:12.:07:15.

You've been tweeting the show all morning and Mackenzie

:07:16.:07:17.

you've got a couple to read out for us haven't you?

:07:18.:07:21.

Sean Brown says, with Christmas approaching, what is the best way to

:07:22.:07:28.

cook sprouts? You're not a fan. My personal tip would be to shred them

:07:29.:07:32.

and then put them in a pan with some butter, water, you create an

:07:33.:07:35.

emulsion, and then add the sprouts, and some crispy bacon, but then also

:07:36.:07:41.

chestnuts. This time of year, you can buy them in a can. Basically,

:07:42.:07:48.

they are in a bag. And you can slice them and add them to it. Plenty of

:07:49.:07:53.

black pepper as well. But don't overcook them. My suggestion would

:07:54.:07:59.

be to shred them up and fry them in a pan. Have you got another one?

:08:00.:08:05.

Yes. Can someone explain why puzzle over cracks and sinks? What have I

:08:06.:08:10.

done wrong? Pavlova is all about eggs, egg white, stiffening it. Once

:08:11.:08:22.

you are piping it, you have to pipe the Pavlova and let it rest before

:08:23.:08:26.

putting it into the oven. If you put it in straightaway, it will collapse

:08:27.:08:30.

straightaway. It is about resting it, getting a crack on the outside.

:08:31.:08:34.

And use castor sugar, not granulated. And also a tiny splash

:08:35.:08:42.

of vinegar and salt. Leslie from Cumbria. You? What is your question?

:08:43.:08:49.

I would like a recipe for pigs cheek. Pigs cheeks, sage, cider,

:08:50.:09:01.

apple, braise them down for some hours, one or two. A bit of chicken

:09:02.:09:09.

stock, they all, garlic, and it is beautiful. -- Villon. If you want to

:09:10.:09:18.

use it as a sauce, that will thicken it. What dish would you like to see?

:09:19.:09:22.

I am very sorry for Mackenzie but it has got to be food hell. I don't

:09:23.:09:29.

expect him to be sending me a signed photograph! Not after that! He seems

:09:30.:09:42.

to enjoy the bitter banana. The NASA from Suffolk, what is your question?

:09:43.:09:47.

I don't want to waste my egg whites, but are there any changes I can make

:09:48.:09:56.

with the whites but no yolks? Normally you would go and make him

:09:57.:10:02.

around but if you mix it with rock salt, and Lake carrots or celeriac

:10:03.:10:05.

or a root vegetable, cover them with egg whites and bake them, you get a

:10:06.:10:12.

beautiful baked vegetable. It is a dish that we don't often make, just

:10:13.:10:18.

vegetables in the pan with beef, and then you put egg white spirit and

:10:19.:10:21.

bring it to the boil, and the egg whites clarify it. Two dishes. What

:10:22.:10:25.

would you like to see, heaven or hell? I don't like vegetables so

:10:26.:10:33.

hell, please. Time for the omelette challenge. Glynn, you are now in

:10:34.:10:46.

11th position. Kim, who would you like to beat? Glynn. I you're ready?

:10:47.:10:50.

Ago. -- are you ready. That was seriously quick. Have you

:10:51.:11:16.

been practising? Of course she has been practising! You have been

:11:17.:11:23.

practising to eat that. There you go. Now. At the Savoy, they do an

:11:24.:11:38.

omelette that has been around for years. Wright, Kim, you wanted to

:11:39.:11:54.

beat Glynn. I did. You beat him. Seconds. But war you faster, Glynn?

:11:55.:12:04.

I have been cruising around saying I am in the pan. Instead of cruising

:12:05.:12:11.

around, take a photograph of yourself. We have got this one. You

:12:12.:12:26.

wanted to beat? Myself. And you did it in 19 seconds, which leaves you

:12:27.:12:28.

there. Well done. So will Mackenzie get

:12:29.:12:33.

his food heaven, lobster tortellini Or food hell, steamed apple and

:12:34.:12:35.

golden syrup pudding with custard? Our chefs will make

:12:36.:12:39.

their choices whilst we head to Sicily for another feast of Italian

:12:40.:12:41.

food from Antonio Carluccio. He's cooking for some very important

:12:42.:12:43.

diners today but first he's taken Contemplating a temple, I am here

:12:44.:12:46.

in Segesta, near Calatafimi. And it's extraordinary to see

:12:47.:13:01.

the civilisation of 2500 years ago. Palermo market, just look

:13:02.:13:08.

at this incredible fresh food. The sort of place I dream about

:13:09.:13:26.

at night. The most extraordinary thing in this

:13:27.:13:28.

market, you receive the merchandise Not only fantastic fruit and veg,

:13:29.:13:41.

but the fish! I'm spoiled for choice,

:13:42.:13:58.

but to night I'm cooking a very special meal and I think I've

:13:59.:14:22.

decided what will do the trick. So, my people to night

:14:23.:14:25.

will be very happy. Many of us have a view

:14:26.:14:35.

from novels like The Leopard of Not so here,

:14:36.:14:38.

the immaculate home of this Contessa Can you imagine the proposal

:14:39.:14:43.

of a 17th-century hand-blown I'm very proud to show you this,

:14:44.:14:59.

which is the Sicilian speciality, In fact, you could use many other

:15:00.:15:04.

fishes, like salmon or swordfish. Anything you can chop and cut

:15:05.:15:15.

in a stake. With salmoriglio, which is made of

:15:16.:15:17.

mint, wonderful mint, Capers, they are the salted ones

:15:18.:15:24.

that I have removed the salt from. A little oregano, it's the wild

:15:25.:15:35.

one that grows here on the hills. Naturally, the oil, the oil of

:15:36.:15:38.

our host here, because they produce Now, I start with

:15:39.:15:48.

putting this garlic in. Now the mint and the parsley

:15:49.:15:57.

and the Capers. Then we add just a little pinch of

:15:58.:16:04.

oregano because it's very strong. And naturally the rind of the

:16:05.:16:22.

Sicilian lemon, which are powerful. And I put the oil, which will

:16:23.:16:24.

make the wonderful mixture. This dish, you can do it at home,

:16:25.:16:34.

because all the ingredients are Now, I salted them a little bit,

:16:35.:16:37.

now comes the salmoriglio, I want to put the correction

:16:38.:16:41.

as well. And now it comes my decoration,

:16:42.:16:49.

which is very Arabic, this one. They give a nutty

:16:50.:16:54.

and resinous flavour. They smell fantastic,

:16:55.:17:05.

a very intensive smell. With the hope that a lovely

:17:06.:17:12.

little crusty mess comes on top. With the hope that a lovely

:17:13.:17:28.

little crustiness comes on top. And then they are ready

:17:29.:17:30.

for the oven. The side dish is made

:17:31.:17:40.

from these courgette, This is a courgette I found

:17:41.:17:42.

this morning on the market. Its cut coarsely, practically,

:17:43.:17:50.

in little chunks like that. Then we have here the garlic, basil,

:17:51.:17:52.

tomatoes, courgette, a little bit Wait just a little bit,

:17:53.:18:00.

the pan is very hot. It shouldn't become brown,

:18:01.:18:10.

it should remain still a bit pale. Judging by all the comments,

:18:11.:18:23.

I think they like it. Right, it's time to find out

:18:24.:19:38.

whether Mackenzie is facing food Food heaven would be lobster, fruit

:19:39.:19:40.

hell would be a fruit pudding. Our chefs had the casting vote. You

:19:41.:20:03.

wanted to choose lobster, didn't you? Yes. Is Glynn eight lobster or

:20:04.:20:13.

pudding man? We've had too much fruit today, let's have lobster.

:20:14.:20:18.

We're going to get the sauce on. I will give Hussey the lobster to

:20:19.:20:25.

prepare. First, the sauce. Using the shells left over. Quite an unusual

:20:26.:20:30.

thing, we use everything you would normally throw away, like the shell.

:20:31.:20:35.

We will use the entire lot. Little bit of garlic, some onions. Then we

:20:36.:20:48.

will grab some fresh thyme. If anybody is tuning in, you've missed

:20:49.:20:52.

off the show, we are usually on at 10am. You have a new show. The

:20:53.:20:57.

second series of Detectorists on BBC Four Thursday at 10pm, about a

:20:58.:21:01.

couple of guys who do metal detecting. You've written it,

:21:02.:21:06.

starred in it. And directed it as well. I'm keeping this away from

:21:07.:21:14.

Glynn this time. Watch your eyebrows, chef. What it's like for

:21:15.:21:21.

you to be a jack of all trades? It's been great, fat the most brilliant

:21:22.:21:23.

couple of years, getting involved, doing it all. -- I've had the most

:21:24.:21:31.

brilliant. Some tomato puree added to this. You normally throw these

:21:32.:21:35.

away. You get amazing taste out of this stuff. Bit of puree, cook it

:21:36.:21:40.

out with the shells. Then we add some stock. Then some double cream.

:21:41.:21:48.

We'll make this into a nice little source. It more stock in this. Bring

:21:49.:21:56.

it to the boil, cook it gently. The guys have the tortellini. We have

:21:57.:22:04.

passed, 00 flower, semolina flower, mixed it. -- flour. I'm going to mix

:22:05.:22:15.

that with some chives, little bit of seasoning. Outcome the tomatoes.

:22:16.:22:30.

Into ice-cold water. Then out again. Kim has rolled the passed out and

:22:31.:22:43.

cut it into discs. -- the pasta. We have a Christmas special on the 17th

:22:44.:22:47.

December, a stand-alone episode, which is great. We've still got a

:22:48.:22:52.

few days to film on that because we need some exteriors with no leaves

:22:53.:22:57.

on the trees, winter exteriors. We are not wasting any of this, often

:22:58.:23:01.

you throw away the seeds, the skins from the tomatoes when you do it,

:23:02.:23:07.

but we're going to use it all. Basically chopped up the flesh, like

:23:08.:23:14.

that, then overhear we take this entire lot and throw it in our

:23:15.:23:19.

blender. You take the entire lot when it is hot and chuck the whole

:23:20.:23:28.

lot in here. Yeah? Year, the whole lot. The shells? The whole sources

:23:29.:23:36.

made from the shells. -- the whole sauce. Put the lid on, hopefully.

:23:37.:23:40.

And switch it on. Sometimes you need a new machine for

:23:41.:23:52.

Christmas afterwards, but... Yeah I... It looks really weird, but take

:23:53.:24:04.

a really fine save for the next bit. We've got a samphire, which is often

:24:05.:24:10.

called sea asparagus. I love it, it's amazing. We're going to lunch

:24:11.:24:18.

that and put it in butter. -- we're going to blanche fact. Then take the

:24:19.:24:36.

mixture and put this to a really fine sieve. And you get no bits. Not

:24:37.:24:44.

if the sieve is fine enough, which this is. You've got a bit of cloth

:24:45.:24:49.

if you want to pass it through a cloth. Squeeze out all the mixture,

:24:50.:24:54.

like that. You've got this amazing source. -- sauce. This takes 30

:24:55.:25:05.

seconds. We're going to take that out, then that goes into our pan. We

:25:06.:25:14.

then take it in our little pan here, little bit of butter. We saute

:25:15.:25:22.

that's not together. Have you got some chopped chives? Few chopped

:25:23.:25:30.

chives. You've got your nice little, not really soup, but using the

:25:31.:25:34.

shells and everything we finish it with butter. Do you want to season

:25:35.:25:41.

it up? Do you want to drop the pepper in for me? The samphire, bit

:25:42.:25:52.

of black pepper in here, please. You've got to work for your lunch,

:25:53.:25:57.

you know. That's going to make all the difference. We've got our little

:25:58.:26:04.

samphire here. Then in the pan, can you season that for me? Yeah, season

:26:05.:26:11.

it. We're going to warn that up. Explain what you've got inside...

:26:12.:26:18.

Chopped tail meat, chives, seasoning, Kim has primped them

:26:19.:26:25.

around her finger, tortellini. These are great, you can freeze these.

:26:26.:26:29.

Make in advance, freeze them, delicious. It's a way of using

:26:30.:26:33.

everything, you don't waste anything. Ready to go? I'll grab a

:26:34.:26:46.

spoon. Like that. Happy with that? Yeah, cool. Grab our nice little

:26:47.:26:52.

tortellini. Lift these out. And they just sit on our plate there. Plenty

:26:53.:27:00.

of sauce, because you need plenty of sauce in there. And if you haven't

:27:01.:27:07.

got, obviously, enough shells, you could freeze these, and use them

:27:08.:27:13.

when you've got enough. I'm going to take that off, but it's there. Got a

:27:14.:27:20.

spoon? If you could grab some nice and forks, Glynn. And we've got some

:27:21.:27:30.

samphire. Little bit of chopped lobster on it. A few chopped chives

:27:31.:27:36.

over the top, there you have it, lobster tortellini with little

:27:37.:27:43.

samphire and some tomato. Dive in. That does look like my ideal dish.

:27:44.:27:55.

Sprinkle of basil over the top. Suzie has chosen the finest pecorino

:27:56.:28:02.

2014 from Tesco, priced at ?6.25 to go with it. How is the sauce?

:28:03.:28:11.

Incredible, I've never heard of blending the shells as well.

:28:12.:28:17.

Amazing. They have a dish in Marseille, called bully a base, lots

:28:18.:28:22.

of people think it's shellfish. It isn't, it's yours and everything,

:28:23.:28:24.

all manner of stuff, they put the whole thing in and pass it through a

:28:25.:28:31.

sieve. You get so much flavour from it. Happy with that? Brilliant,

:28:32.:28:36.

lovely. And we all end up with a glass of wine at the end, I love

:28:37.:28:40.

this show. Thanks to Glyn Pernell, Kim Woodward. Best of luck with the

:28:41.:28:49.

new series, Mackenzie Crook. All the recipes on our website.

:28:50.:28:53.

Have a great weekend. Goodbye for now.

:28:54.:29:01.

The knives are sharpened, and the heat is on...

:29:02.:29:05.

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