:00:10. > :00:32.minutes of sizzling hot, sensational food. This is Saturday Kitchen Live.
:00:33. > :00:39.Welcome to the show. James isn't here today, sadly. He's laid up in
:00:40. > :00:43.bed feeling poorly. Get well soon. We know you're watching W me in the
:00:44. > :00:48.studio are two chefs with two different culinary styles. First the
:00:49. > :00:53.man whose introducing the UK to the wonderful world of per you'vian food
:00:54. > :00:58.is Martin Morales. Good to have you here. Thank you very much. Next to
:00:59. > :01:05.him a man who has earned his cooking stripes, but now returns his own
:01:06. > :01:09.Michelin-starred restaurant, Alyn Williams. Martin, what are you
:01:10. > :01:19.cooking? Imagine the best burger you've ever had, but this time
:01:20. > :01:25.vegetarian. It's a quinoa burger, with cassava chips. It's a big
:01:26. > :01:30.portion that. Delicious. That's the best burger I'm going to ever eat,
:01:31. > :01:33.right? It's meat-free. I hope it's better than a meat burger. I think
:01:34. > :01:37.it's something special. I'll let you know. Don't worry about that.
:01:38. > :01:43.Fingers crossed. What are you cooking for us? An American classic,
:01:44. > :01:48.southern fried chicken with ranch dressing, baby gem lettuce and
:01:49. > :01:52.radishes. Is that your style? Not really. It's what I like to eat,
:01:53. > :01:59.though. About the ranch dressing? It's a classic dressing. Yeah,
:02:00. > :02:04.straight out of the book, my favourite - not my book! That's to
:02:05. > :02:10.come is it? One day. It looks fantastic. Two tasty dishes to look
:02:11. > :02:15.forward to. We have got a line up of fantastic foodie films from the BBC
:02:16. > :02:19.archive. Today we have Celebrity MasterChef and Exploring China with
:02:20. > :02:23.Ken Hom and Ching-He Huang. Our special guest today is not only a
:02:24. > :02:26.man of many talents, he's a man of many voices, he's used his skills to
:02:27. > :02:32.award-winning effects on shows that I remember, because I'm old enough
:02:33. > :02:36.like Spitting Image and the Big Impression. Welcome to you, Alistair
:02:37. > :02:38.McGowan. APPLAUSE
:02:39. > :02:43.Very good impression of James Martin, by the way. Am I? I'm like a
:02:44. > :02:51.small version. It's like James has had a makeover. Really? Yeah, lost
:02:52. > :02:55.his jacket. To fill. You're facing Food Heaven and Food Hell. Are you a
:02:56. > :02:58.big cook? From that I take it you didn't see me winning Sport Relief
:02:59. > :03:03.Bake Off. You'd have known the answer to that question. No, I'm a
:03:04. > :03:08.recent convert to cooking really. I didn't do much and this year I've
:03:09. > :03:12.done a lot. I took part in Bake-off about a month ago. Do you find it
:03:13. > :03:15.relaxing? Yeah, I do. Baking particularly, baking, I really
:03:16. > :03:20.enjoy. Especially if I'm doing something very masculine at the same
:03:21. > :03:25.time like watching the football. It's the yin and yang. That's the
:03:26. > :03:30.only way I can do it. At the end of the show, you will face Food Heaven
:03:31. > :03:36.or Food Hell. Food Heaven, based on your tip-top favourite ingredient or
:03:37. > :03:41.Food Hell, a nightmare ingredient. Tell us about that. I've always
:03:42. > :03:46.loved lemon meringue pie, three of my favourite words. From your
:03:47. > :03:49.childhood? It is. My mother cooked a lot when we were kids and then
:03:50. > :03:53.convenience foods came in and that went out of the window. She used to
:03:54. > :03:58.dot most wonderful lemon meringue pie. A comfort thing as well. Yeah
:03:59. > :04:03.and I love the change of textures, the fluffiness of the meringue and
:04:04. > :04:07.the tangy, semisolid nature of the lemon and the pastry. You don't see
:04:08. > :04:12.it many places any more. You don't see it in many restaurants. I had it
:04:13. > :04:19.recently at a convention... A convention! That sounds nice (! )
:04:20. > :04:23.Cooking for a thousand people and this pie was exquisite. What about
:04:24. > :04:28.your Food Hell? Well, again, it goes back to my mother. Even now, she
:04:29. > :04:33.will say I have lovely pork chops. Not that. I can't do them! They're
:04:34. > :04:39.so dry. They're lovely. I can't eat them at all. Pork or just overcooked
:04:40. > :04:44.pork chops? Noel Coward wrote a wonderful poem... About a porkchop?
:04:45. > :04:48.About pig, every part of biggy is all right by me, it goes. He goes on
:04:49. > :04:53.and on how he likes bacon, ham and everything. I'm like that with the
:04:54. > :04:56.pig, I have to say, but I don't like actual pork and the chop
:04:57. > :05:04.particularly. Convert me. That's your job. . So either lemon meringue
:05:05. > :05:09.pie or pork offering for Alastair. For Food Heaven, I'm giving the
:05:10. > :05:16.classic a modern twist. I will make my lemon curd cream and serve it on
:05:17. > :05:19.a light lemon sponge with meringue shards and dry lemon slices. It's
:05:20. > :05:25.left field of what you're used to. You'll like it. Or Alastair could
:05:26. > :05:30.have Food Hell - pork. Thai style porkchop with red cabbage salad.
:05:31. > :05:35.Grill the chop, bung it in the oven and serve alongside finely sliced
:05:36. > :05:39.raw red cappage, tossed in chilli dressing, mint, ginger, lots of
:05:40. > :05:44.other Asian flavours. That looks different to the way my mum did it.
:05:45. > :05:47.You will have to see which he gets at the end of the show. If you'd
:05:48. > :05:56.like to ask a question to our chefs today, call this number:
:05:57. > :06:02.A few of you will be able to ask questions live a little later on. If
:06:03. > :06:06.you do get through, I'll be asking you if you want Alastair to face
:06:07. > :06:13.either Food Heaven or Food Hell. Right, I'll leave you here a second.
:06:14. > :06:19.We're going to cook now. It's Martin Morales. Good to have you here. What
:06:20. > :06:26.are you cooking for husband? -- -- cooking for us? We are doing a
:06:27. > :06:31.lovely dip with a quinoa burger. I struggle with quinoa. You have three
:06:32. > :06:38.types today. Easy. I know little, I mean nothing, about Peruvian food.
:06:39. > :06:42.It's a pleasure to be here. What are we doing? If you could just finely
:06:43. > :06:48.chop that. Lovely red onion and garlic. That would be fantastic. I
:06:49. > :06:53.will make the quinoa burger. I'm using three types. This is white.
:06:54. > :06:58.Why three types? Do they have different textures or flavours?
:06:59. > :07:04.Yeah, just for crunchiness. The Ken Clarker one is nuttier. Is it a big
:07:05. > :07:09.ingredient? It's come about here over the last six years or so,
:07:10. > :07:13.starting getting popular. It's a fantastic ingredient. It's a super
:07:14. > :07:19.food. It's a grain groan in theed Andes of Peru and Bolivia. It's high
:07:20. > :07:25.in nutrients, high in protein. It's the complete protein. It's fat free,
:07:26. > :07:30.cholesterol free. All the good stuff, then. Just really fantastic.
:07:31. > :07:34.Great for blood, great for your brain, your body. Great for your
:07:35. > :07:38.immune system. I think the key really is to make sure that you buy
:07:39. > :07:43.the right quinoa that's come from a sustainable source. Check the label.
:07:44. > :07:48.But it's available pretty much in supermarkets. Yes health food shops
:07:49. > :07:53.and supermarkets as well. You can buy it precooked. A good idea? Nas
:07:54. > :07:58.good. Is it meaty? Yeah, yeah. We are going to add other flavours as
:07:59. > :08:05.well. We have the quinoa, we have boiled this. The darker quinoa 16
:08:06. > :08:11.minutes, 14 minutes and 12 minutes. You could eat this in a salad right?
:08:12. > :08:17.Yeah. Parmesan in there. It needs some help. It's going to. It needs a
:08:18. > :08:22.little help. A nice crunch to it. If you put that in, there we'll give it
:08:23. > :08:30.some help. I know my place exlam A little bit of olive -- I know my
:08:31. > :08:36.place! A bit of olive oil. It'sly, that's quite nice. Do you use it?
:08:37. > :08:41.Different things, we make a porridge with it. Quinoa, other grains and
:08:42. > :08:46.nuts and then make a porridge or we've been known to crust a fish
:08:47. > :08:53.with it, pan fried, crunchy and nutty. That sounds nice. It's very
:08:54. > :09:00.versatile. These are cassava. Look like parsnip. It's a root vegetable.
:09:01. > :09:04.We just boiled them beforehand. That's it. Now we're going to deep
:09:05. > :09:07.fry them. We don't need to do anything, they don't need drying or
:09:08. > :09:13.anything, straight into the friar? Yes, absolutely. Here, we're going
:09:14. > :09:21.to put, two different types of chillies here, native to Peru. Not
:09:22. > :09:27.only lovely quinoa, we have Amarillo chilli here. That's this baby here,
:09:28. > :09:32.beautiful. Native to Peru. Really aromatic. A hot chilli? It's
:09:33. > :09:39.slightly hot. But it's all about the aroma. Try this. This is a paste
:09:40. > :09:43.we've made from garlic and onion, just sauteing it. Oh, that's good!
:09:44. > :09:49.It's not hot. Just a little bit warm. That's right. Spicy. It's
:09:50. > :09:55.fragrant. What could you use, if you can't get those? We use just
:09:56. > :10:01.medium-strength red chilli and a yellow pepper. Just replace that.
:10:02. > :10:05.When we make our seviche, we do fantastic ones, we use that, for
:10:06. > :10:12.example, or when we make a lovely dish, a chicken dish, we use that as
:10:13. > :10:16.well. Yeah, adding to this as well, I'm going to use macca powder.
:10:17. > :10:24.Another ingredient I know nothing of. It comes from the macaa root.
:10:25. > :10:29.It's another super food. Nothing to do with the Beatles. But I'm sure
:10:30. > :10:35.Paul would love this. It's a root, high in protein, high in minerals,
:10:36. > :10:40.really, really good for you. Is this typical of what you serve in your
:10:41. > :10:44.restaurant? You have a couple of restaurants. We just opened a new
:10:45. > :10:49.restaurant. Tons of vegetarian dishes, healthy dishes. It's a real
:10:50. > :10:57.homage to the food of the Andes of Peru. My grandmother was a native.
:10:58. > :11:01.Is it naturally vegetarian? No, no. We use tons of fish, obviously for
:11:02. > :11:05.all our seafood dishes, we're on the coast. We have the Pacific Ocean
:11:06. > :11:13.that's so powerful and full of gorgeous fish there. We've got lots
:11:14. > :11:19.of lovely meat. We even use alpaca, beef and lamb. Does that taste like?
:11:20. > :11:24.It's lean and gorgeous. It's such a vast country. Presumably there's a
:11:25. > :11:28.big difference in the food and styles from one end to the other.
:11:29. > :11:34.That's right. Because of the different influences, you know, not
:11:35. > :11:39.only do we have cuisine from the Incas, quinoa came from them, 5,000
:11:40. > :11:44.years ago, quinoa has been made, grown in Peru and in the Andes. But
:11:45. > :11:47.then with the migration of Spanish, Italian, Chinese, Japanese and
:11:48. > :11:53.African people, all these guys have left their mark on our cuisine.
:11:54. > :11:57.That's kind of the most versatile, broad and delicious. Where does this
:11:58. > :12:03.passion for food come from, because you started life in a very different
:12:04. > :12:07.way. I started life, I guess, making music and doing events with music
:12:08. > :12:12.and food. You're breezing over this. You're a bit of a superstar DJ
:12:13. > :12:16.weren't you in the 90s. I used to DJ and create events with music and I
:12:17. > :12:21.worked for different companies with music as well. I've always loved it.
:12:22. > :12:25.I always loved cooking as well. A few years ago, just went, stop
:12:26. > :12:30.talking about it and just do it. So I sold my house and I started to
:12:31. > :12:35.cook and make supper clubs and then open our restaurant. That is a big
:12:36. > :12:40.passionment Yeah -- Passion. I said, "Let's go for it. Stop talking about
:12:41. > :12:46.it. Just get on with it and do it." Never looked back? With the support
:12:47. > :12:51.of my wife and kids, we went for it. Now we're just patting this round. I
:12:52. > :12:59.make a little ball. I'm perily going on here, is this -- perily merrily
:13:00. > :13:08.going on here. I have salt and lime in there. Yeah and if you could put
:13:09. > :13:18.coriander. And lime and olive oil. How much? Just a few sprigs. I'm --
:13:19. > :13:24.These are the chips. They look good. Drain those a sec. These are going
:13:25. > :13:30.in the fridge. They should go there just to cool down. They look great.
:13:31. > :13:38.They were par boiled, right? Yes. Just par boil and then fried. I
:13:39. > :13:42.thought they'd look quite, mush down. No, they're going to be really
:13:43. > :13:47.tasty. They're fantastic with all kinds of food as well. They look
:13:48. > :13:59.amazing. Coriander. If you'd like to put a question to Martin or Alyn,
:14:00. > :14:05.call us: Calls are charged at your standard network rate. We are just
:14:06. > :14:16.going to make the sauce. There's a lot going on here. There's a herb
:14:17. > :14:21.sauce that I've made. Coriander, basil, tar gone and mint. --
:14:22. > :14:28.tarragon and mint. Oh, that's good. Bit of salt. What's
:14:29. > :14:38.it going in with? This is going in with some milk, look at that.
:14:39. > :14:47.Ancient recipe. Crackers? Really. This is the sauce that we're using,
:14:48. > :14:54.we're making an ocopa sauce. That's from a city in the mountains of
:14:55. > :15:01.Peru. So a lot of textures and, I don't know, it's kind of
:15:02. > :15:08.traditionally quite poor ingredients? Is it all from the
:15:09. > :15:11.mountains? Well, sometimes the Amazon. Sometimes the Andes,
:15:12. > :15:15.sometimes the coast. But the key thing is because in Peru we have so
:15:16. > :15:19.many regions and altitudes, particularly the altitudes, that's
:15:20. > :15:27.where you get all these wonderful different ingredients. So the
:15:28. > :15:32.Peruvian regarder is so rich. A lot of ingredients we cook with today
:15:33. > :15:41.originate there. The beans, types of beans, tomato, potato. Imagine
:15:42. > :15:46.potato 3,500 varieties, 2,500 come from Peru. Fantastic ingredients.
:15:47. > :15:49.It's a huge ware that we've -- huge area that we've ignored for a long
:15:50. > :15:56.time. Are there other countries outside of Peru that have embraced
:15:57. > :16:05.it? Peruvian food, there's an explosion going on around the world.
:16:06. > :16:09.Try this. This is a kind of salt. Do we need to cook these burgers?
:16:10. > :16:15.They're going to cook, a couple of minutes. I get them in? This is salt
:16:16. > :16:21.from the south of the country. We are going to put a bit of oil, a
:16:22. > :16:27.lovely oil. Where are these going now? Deep fry them, that would be
:16:28. > :16:32.great. It's important that you let them set for a short time? Yeah.
:16:33. > :16:40.Just in the fridge 45 minutes, that will do. Is your restaurant reg
:16:41. > :16:44.environ or meat as well? -- vegetarian or meat as well? About
:16:45. > :16:48.50% vegetarian, just by luck in a way, because we love vegetarian
:16:49. > :16:53.dishes. We love cooking with vegetables. There are lovely meat
:16:54. > :16:58.and fish dishes as well. Is there mint going in this? A bit of mint
:16:59. > :17:03.and a couple of tablespoons of yoghurt. Got parmesan in this, which
:17:04. > :17:09.doesn't strictly make it vegetarian, but you could leave that out could
:17:10. > :17:12.you? Yes, of course. You still get the same effect. It's beautiful
:17:13. > :17:19.aromas coming from all of this, I have to say.
:17:20. > :17:23.What is going in here? Yoghurt? Yeah. Just enough to bring it
:17:24. > :17:33.together? Yeah. Could you chop up tarragon as well. OK. Quite a busy
:17:34. > :17:48.little dish, this, isn't it? Quinoa is the official pronunciation is it?
:17:49. > :18:03.Yes. I always say keen-o-ah. But it sounds like keen-wah. Sounds like an
:18:04. > :18:15.after shave. In Peru we say keen-o-wa. That's enough. That's
:18:16. > :18:20.lovely. Can you get yuck NAMA here? -- yucca here? Yeah, you can get it
:18:21. > :18:30.frozen as well or whole. We are going to build the - thank you very
:18:31. > :18:34.much. Burgers ready. Lovely. This is a real customer favourite. Is this
:18:35. > :18:38.always on at the restaurant? Absolutely. It's been a hit since we
:18:39. > :18:44.opened, this particular dish, that's why I thought, hey, it's loved,
:18:45. > :18:48.people tell us it's as good as a meat burger. People tell us they've
:18:49. > :18:53.been waiting for the right veggie burger for years. I'm building it
:18:54. > :18:57.up, so I hope you like it! I'm intrigued. Then we're going to
:18:58. > :19:08.add... I've never embraced vegetarian food, I have to say or
:19:09. > :19:12.quinoa. A little bit of the salsa here. A tiny bit on top. You're very
:19:13. > :19:17.brave doing this dish in seven minutes or whatever. It's quite a
:19:18. > :19:21.lot going on. Beautiful.
:19:22. > :19:33.Remind us what that is. Quinoa burger from the Andes and here
:19:34. > :19:39.there's yucca and ocopa sauce. Shall we go and see what these guys think.
:19:40. > :19:42.Were you following all that? I was. I was interested you said
:19:43. > :19:53.sustainable quinoa. We're going to need some wine to go
:19:54. > :19:55.with this. We sent our expert Susy Atkins to the West Country in her
:19:56. > :20:08.wellies this week. I'm in Gloucester's historic docks
:20:09. > :20:18.where the wind is whipping up the waves. It's time for me to create a
:20:19. > :20:22.storm by choosing the wines for today's dishes. Martin, there is no
:20:23. > :20:26.reason at all why your wonderful quinoa burger can't be matched with
:20:27. > :20:32.a red wine, just as long as it's something fairly soft and smooth and
:20:33. > :20:36.fresh, no heavy tannins. A wine like this pinot noir from New Zealand,
:20:37. > :20:40.for example. Given the yoghurt dressing, this calls out for a
:20:41. > :20:48.while. I'm staying in the Southern Hemisphere, but shifting to Chile.
:20:49. > :20:53.The wine I've chosen is Leyda Single Vineyard Sauvignon Blanc 2013.
:20:54. > :20:57.Chile's newly emerged wine regions are fascinating. This is from the
:20:58. > :21:02.Leyda valley. It's a highly tipped area. It's planted by the Pacific,
:21:03. > :21:07.so it's a cool climate. This is a highly perfumed wine. It's throwing
:21:08. > :21:18.out wonderful aromas of goosebury, grape fruit and passion fruit --
:21:19. > :21:24.gooseberry. This has lots of zingy acidity and a grassy note. That's
:21:25. > :21:28.spot on for matching the tomato, coriander, and lime juice in the
:21:29. > :21:36.salsa and the fruit in the yoghurt dressing. This wine, like all new
:21:37. > :21:41.world sauvignonblanc is forceful, it has enough character to take on the
:21:42. > :21:47.quinoaburgering, the cassava chips and the ocopa dip. On this rainy
:21:48. > :21:50.week, the flavours of your quinoa burger have been like a ray of
:21:51. > :21:56.sunshine. Hers a bright spark of a -- here's a bright spark of a wine
:21:57. > :22:04.to go with it. Cheers! How's the wine? Delicious. Mine's gone! I
:22:05. > :22:08.would rather a Peruvian one with it. But this is OK. This goes really
:22:09. > :22:12.well. How's the burger? Terrific. I love particularly this dressing,
:22:13. > :22:18.tarragon is always a winner. The chips are amazing. Interesting,
:22:19. > :22:22.yeah. What do you think? Delicious, packed with flavour. You wouldn't
:22:23. > :22:28.miss meat whatsoever. That's the idea. Sometimes when you get
:22:29. > :22:35.vegetarian food or what's that thing, buy why theic food -- biotic
:22:36. > :22:39.food, it looks like it, but it isn't. This looks like it, but it
:22:40. > :22:44.isn't. We don't try to make something that's meaty, we try to
:22:45. > :22:48.give respect to the ingredients. Let's catch up with Rick Stein stien
:22:49. > :22:52.as he travels around India searching for the perfect curry.
:22:53. > :23:12.There's a fantastic mix of foods to try.
:23:13. > :23:22.Something about a curry that's all pervading.
:23:23. > :23:28.Zbli feel I've been transported somewhere, maybe on the French
:23:29. > :23:51.Riviera and I'm warming to the idea a nice cold glass of rose. This is
:23:52. > :23:59.town three hours drive along the East Coast road, south of Madras. It
:24:00. > :24:07.used to be the jewel in France's Indian crown. The churches twinkle
:24:08. > :24:10.in the sunshine, they look freshly built. The roads are wide and the
:24:11. > :24:32.street signs acknowledge three centuries of French rule.
:24:33. > :24:47.I wanted to taste a fusion of French and Tamil cuisine. They call it
:24:48. > :24:51.creole here. A friend of mine suggested this place, this hotel,
:24:52. > :25:00.that prides itself in this fusion of taste. And so, the speciality on the
:25:01. > :25:09.menu is... Salted lemon pickle prawn. Ashok, in the chefs whites,
:25:10. > :25:16.showed me how it's done. Saute ginger, garlic and allots, they add
:25:17. > :25:21.sliced courgettes and then plump prawns, which I imagine came off the
:25:22. > :25:27.fishing boat only hours ago on a bea niche. -- nearby. Next a pinch of
:25:28. > :25:32.pickled lemons, an influence that spreads all the way from north
:25:33. > :25:43.Africa, where the French dominated. And then some garam masala. Now the
:25:44. > :25:51.dried, almost proconvenient Saul Don Provencal herbs, rosemary and thyme.
:25:52. > :25:57.I'm keen to try this shallot. Please. I mean, I can taste the
:25:58. > :26:05.olive oil, the garam masala, but very nice dish. It's a real fusion
:26:06. > :26:09.actually. Really S -- is. I think it's fair to say that Gandhi's
:26:10. > :26:14.peaceful mission to boycott all things British in the early 1900s,
:26:15. > :26:19.would have gone down extremely well with the French here. Maybe, that's
:26:20. > :26:25.why the people here erected this massive statue in his honour. Gandhi
:26:26. > :26:30.came from an upper middle class family in Gujurat and was an
:26:31. > :26:33.intellectual. Before his famous passive resistance, where he
:26:34. > :26:39.inspired the independence movement, he actually went to the UK to study
:26:40. > :26:45.law and as a strict vegetarian couldn't really find anything to
:26:46. > :26:50.eat. Apart from what he had at his land ladies, boiled cabbage, Poe
:26:51. > :26:54.Tato, bread -- potato, bread, cake, jam and cups of tea. He did finally
:26:55. > :26:59.discover he could cook from Indian shops in London, for himself,
:27:00. > :27:04.vegetarian food. But the only British dish he really liked was
:27:05. > :27:08.porridge. In honour of Gandhi's passion for all things veggie, back
:27:09. > :27:12.at my house on the edge of the lagoon, I'm going to cook my
:27:13. > :27:19.favourite vegetable curry. A occur I could eat for breakfast every day.
:27:20. > :27:35.I'm now going to make aloo dum, or I'm going to call it aloo muttar.
:27:36. > :27:40.You get it everywhere. You have aloo dum with everything. First of all
:27:41. > :27:46.saute par boiled potatoes in mustard oil. You don't need any longer than
:27:47. > :27:53.five minutes. Then a sprinkle of turmeric to give it a golden glow.
:27:54. > :28:00.Stir that in and put to one side. Add a little more oil. Now some
:28:01. > :28:03.Indian bay leaves. It's not worth using European bay leaves, if you
:28:04. > :28:09.haven't got these don't bother about. It they have a slight flavour
:28:10. > :28:16.of cinnamon, so if haven't got them, it might be an idea to put an inch
:28:17. > :28:22.or so of cinnamon in here. Just a tiny bit of asafoetida, very
:28:23. > :28:28.pungent, but as the Indians say, if it's not there, you notice. It To
:28:29. > :28:37.compliment that, an -- and enhance the dish further, I add freshly made
:28:38. > :28:41.paste of onion, garlic and ginger. And now, some powders. I say
:28:42. > :28:51.powders, but I have actually ground these up. Teaspoon of chilli powder.
:28:52. > :28:59.Teaspoon of coriander. A teaspoon of cumin powder. Now quite an unusual
:29:00. > :29:05.ingredient, which is called amchoor, which is actually dried mango, half
:29:06. > :29:12.a teaspoon. It's very concentrated. Now a little bit more turmeric; then
:29:13. > :29:16.some salt. Now quite a lot of tomato. I've bought tomato and
:29:17. > :29:21.whizzed them up in the processor. They're so good here, that you don't
:29:22. > :29:24.really need to buy tinned tomatoes, you probably couldn't buy them any
:29:25. > :29:28.way. Next sliced green chillies. I like a bit of heat in my food, so
:29:29. > :29:37.I've kept the seeds in. A splash more water to keep it moist. Now the
:29:38. > :29:42.potatoes. That is looking so nice and may I suggest that next time you
:29:43. > :29:55.go down to your local Indian, if you don't do this already, make sure you
:29:56. > :29:59.order aloo dum, potatoes, or aloo mattar, which is with the peas.
:30:00. > :30:04.You'll be so glad you did. Garam masala, about a teaspoon. Very often
:30:05. > :30:08.in Indian dishes you end the dish with some garam masala, but you
:30:09. > :30:13.might start it with that as well. The point of it going in at the end
:30:14. > :30:19.is it just gives all that spiciness a real lift. Off with a sprinkle of
:30:20. > :30:28.freshly chopped coriander and by the way, that amchoor gives a real sour
:30:29. > :30:32.zest. There it is. What do you think of that?
:30:33. > :30:38.That looked great. There are loads of vegetarian Indian dishes to try.
:30:39. > :30:41.However, if you're not a fan of Indian food, then I thought I'd show
:30:42. > :30:44.you another delicious vegetarian dish that prove that's meat-free
:30:45. > :30:51.doesn't have to be flavour-free. Yes, it's vegetable tempura with a
:30:52. > :30:56.spicy dressing using this yuzu juice. Are you familiar with that?
:30:57. > :31:02.You can buy it in shops now. Do you use it? Yes, in some recipes. It's
:31:03. > :31:10.very citrusy, like a bit Graham fruit. Yeah a -- A big grape fruit.
:31:11. > :31:15.A limey grape fruit. I'm going to crack on with this. The tempura,
:31:16. > :31:19.basically, a bit of plain flour, cornflour, that will lighten the
:31:20. > :31:23.batter. A bit of salt in there. Sparkling water. That was a huge
:31:24. > :31:29.amount of salt. Was a pinch of salt. OK. That's what's going wrong with
:31:30. > :31:35.my cooking cooking then. What you need more salt. No, you don't. A bit
:31:36. > :31:39.of sparkling water, the carbon dioxide will lift the batter. You
:31:40. > :31:43.want to do this last minute really so it's nice and light. If you have
:31:44. > :31:47.pockets of flour, leave those because when you dip those into the
:31:48. > :31:51.friar, they kind of explode and make it night and light. Bit of
:31:52. > :31:57.vegetables going in there. Now Alastair, we know you from your
:31:58. > :32:01.impressions obviously. But you've gone back to your acting roots.
:32:02. > :32:08.Yeah, that's right. We're just finally finishing off our rehearsals
:32:09. > :32:13.of Pygmalion, which tours for 16 weeks. We start in Cambridge and go
:32:14. > :32:17.around the country. It's one of those epic tours? Yeah Coventry,
:32:18. > :32:21.Milton Keynes, Plymouth and Norwich, Canterbury, yeah, 16 weeks, a week
:32:22. > :32:25.in each place. Look forward to that? That's pretty gruelling. It is
:32:26. > :32:30.pretty gruelling. It's eight shows a week. Which a lot of people who
:32:31. > :32:34.don't know theatre always think - there's only seven days in the week.
:32:35. > :32:41.We do two matinees and one day off and that's often a travel day as
:32:42. > :32:45.well. What character do you play? Henry Higgins. It's a part I've
:32:46. > :32:52.always wanted to play really. Ever since I saw - Pygmalion is basically
:32:53. > :32:58.the play on which my fair lady, the musical, was based. It seemed to be
:32:59. > :33:07.everywhere. You've been in it before? Yeah. Same character? Yeah
:33:08. > :33:13.played Henry Higgins. Ruer Evere -- Rupert Everett did it, but he
:33:14. > :33:18.couldn't finish the last few shows. But it's a massive script. Did you
:33:19. > :33:22.stand in at the last minute? Yeah, yeah. This is sounding horribly
:33:23. > :33:30.familiar. Whole spring onions in here. Dip lightly in the batter.
:33:31. > :33:37.These will take no time at all. Can't avoid using your fingers.
:33:38. > :33:41.Mangetout, courgettes, purple sprouting broccoli. Try not to Drog
:33:42. > :33:45.it all in the friar at once. You want a bit of separation. If you
:33:46. > :33:50.haven't got a friar like that, how -- fryer like that, how would you do
:33:51. > :33:56.it? In hay wok. Fill it up -- a wok. Fill it up with oil. I haven't got a
:33:57. > :34:04.wok. You may want to do something else. Do another recipe. So, let's
:34:05. > :34:08.put those in. There I think that's probably enough. It's only you
:34:09. > :34:14.eating it. Who else in the cast, your wife is working? Yeah my wife,
:34:15. > :34:20.Charlotte, she's mainly done a lot of opera and light opera, this is
:34:21. > :34:24.her first straight role. She's playing my house keeper. It's art
:34:25. > :34:34.imitating life. Oh, that will go down well? And RulaLenska, she plays
:34:35. > :34:42.my mother. Jamie Foreman, who was in EastEnders, playing dot Cotton's
:34:43. > :34:51.stepson for a long time. If they're EastEnders' fans, they'll recognise
:34:52. > :34:54.him. That's you doing Dot. And playing Eliza, is Rachel Barry, who
:34:55. > :34:58.is fantastic. This could be the first of many, many big things that
:34:59. > :35:02.she does. She's very impressive and great to work with. Doing
:35:03. > :35:06.impressions, it's not one of those things that maybe your in school and
:35:07. > :35:09.you go to your careers advisor and say, this is the sort of thing I
:35:10. > :35:14.want to get into. How did it come about? Did it trip out one day? Did
:35:15. > :35:18.you find you were good at it? I was always interested in voices, like
:35:19. > :35:22.Henry Higgins is, which is why it's a pleasure to do this part. It's
:35:23. > :35:27.like playing myself. Always interested in voices, ah, sents and
:35:28. > :35:32.why people spoke -- accents and why people spoke the way they do. I
:35:33. > :35:35.remember after 1980 FA Cup Final, Trevor brooking had scored the
:35:36. > :35:39.winning goal and he said, "It was a rare header and the ball came across
:35:40. > :35:44.to me, scored the winning goal... " It just came out. We thought it was
:35:45. > :35:47.hillarious my Danned me. It branched -- my dad and me. It branched out
:35:48. > :35:52.-- my dad and me. It branchedout out then. He make you do it to all
:35:53. > :35:56.his mates. No, then it developed. I know you're from Monmouth and I was
:35:57. > :36:02.on tour doing a stand-up show, just about to be put on YouTube. Good
:36:03. > :36:08.plug. In Monmouth, I bloodied my Terry Griffiths impression, "I don't
:36:09. > :36:11.know if you know Terry, snooker commentator. The people of Monmouth
:36:12. > :36:16.seemed to like it very, very much. Poor Terry always sounds so
:36:17. > :36:21.depressed when he's commentating on the smocker as he calls it. --
:36:22. > :36:28.snooker and he calls it." There are voices that you can't do, tones and
:36:29. > :36:33.pitches? Yeah, definitely. I've been looking at Chris Packham recently.
:36:34. > :36:39.My wife said to me, oh, you should do him. But his voice is very high
:36:40. > :36:43.for me to do. So you are excluded a little bit. Do you look at other
:36:44. > :36:47.impressionists and say, oh, that's really good. I try not to watch
:36:48. > :36:49.others. The thing is you start to do their impression. And also, it's
:36:50. > :36:55.lovely to do somebody first because you have the first take on them.
:36:56. > :36:58.Somebody like Nigel Slater for instance, he's a chef, "Nigel is a
:36:59. > :37:04.chef who I follow quite a lot, regularly. That's very good. Nigel
:37:05. > :37:07.is somebody who I think I'm the first person to have done. That's
:37:08. > :37:12.more exciting than doing something... " I love that! Can you
:37:13. > :37:18.do Jamie? I can't. No. One the people who I really struggled with
:37:19. > :37:26.for a long time was Raymond Blanc. He sounded like Heidi Weng. When I
:37:27. > :37:29.did -- ArseneWenger. One day I realised what he does "He speaks
:37:30. > :37:36.from the top of his mouth like this, OK. He talks to the roof of his
:37:37. > :37:39.mouth OK. It's very deep as well. From the top of his mouth sometimes.
:37:40. > :37:44.That's the secret to doing Raymond, in case you ever need to do it."
:37:45. > :37:50.Have you ever done it in front of the actual person? Weirdly Raymond,
:37:51. > :37:56.he does these won dearly Christmas carol -- wonderful Christmas carol
:37:57. > :38:01.concerts. He reacted like no-one else has ever reacted. Badly. I
:38:02. > :38:06.couldn't work it out. "He went, this impression, I don't know, it's not,
:38:07. > :38:12.naughty. Don't do good impression. I don't think - is that how I. Oh, no,
:38:13. > :38:17.no, no. You must leave now OK." I didn't know if he like today or not.
:38:18. > :38:25.It went down well then. It called a stir. What's going on here now.
:38:26. > :38:37.Cooking. Right. Very light batter. It's just barely -- it just barely
:38:38. > :38:46.coats the vegetable. A friend of my crazy -- a friend of mine is Kaysy
:38:47. > :38:52.for tempura. -- crazy for tempura. She's tempura crazy. This is just a
:38:53. > :39:01.dressing. You were adding a lot of that. I had four eggs. A little bit
:39:02. > :39:06.of that, to be honest. Do you keep the whites. Have you kept the whites
:39:07. > :39:09.for my her annings. Of course we can use those in another dish. If I'm
:39:10. > :39:14.cooking... Or if you have too many put them in the bin. I can never
:39:15. > :39:17.waste food. They keep. They freeze really well. There you go. That is
:39:18. > :39:27.it. Tuck in. That's the tempura vegetables. A bit of coriander cress
:39:28. > :39:33.on top. I love coriander. What is that? Carrot. It's a fat carrot. I
:39:34. > :39:37.slice today thinly. -- I sliced it thinly. It had to cook in two
:39:38. > :39:42.minutes. That's an important point. Everything has to cook in the same
:39:43. > :39:47.time. That's nice. Beautiful. That's lucky. What will being cook at the
:39:48. > :39:51.end of the show. It could be Food Heaven, a modern take on a lemon
:39:52. > :39:56.meringue pie. I make my lemon curd cream and serve it on a light lemon
:39:57. > :39:59.sponge with meringue shards and dried lemon slices on top.
:40:00. > :40:03.Different, but delicious, I can assure you. Or Alastair could face
:40:04. > :40:09.hell, pork. I will grill a porkchop and then serve it with red cabbage
:40:10. > :40:16.and mint salad, tossed in Thai-style dressing, with ginger, chilli and
:40:17. > :40:20.lots aibs flavours -- Asian flavours. You'll have to wait until
:40:21. > :40:28.the end of the show to see the final result. Right, good?? Yes. It's time
:40:29. > :40:58.to see how the Celebrity MasterChef hopefuls get on when they face their
:40:59. > :41:03.mass catering task. Kingston University has over 25,000
:41:04. > :41:24.students studying a range of subject including law, business and nursing.
:41:25. > :41:30.Welcome to Kingston University. Today you four are going to serve
:41:31. > :41:36.lunch for over 120 people. We're going to split you into two teams.
:41:37. > :41:43.The teams are Ade and Denise. Hooray. And John and Philips. You
:41:44. > :41:49.four have got a massive challenge, feed these students something
:41:50. > :41:53.decent. Feed their brains. Lunch is at 1. 15, don't be late because our
:41:54. > :42:00.students have lectures to go to. Good luck.
:42:01. > :42:03.Off you go. The teams have two-and-a-half hours
:42:04. > :42:09.to prepare and cook their dishes under the guide abs of -- guidance
:42:10. > :42:12.of the head chef. At Kingston we have a very high standard and that
:42:13. > :42:17.standard needs to be maintained today. In front of you we have a
:42:18. > :42:21.range of ingredients. You have to prepare your men up from the
:42:22. > :42:33.ingredients you see in -- menu from the ingredients you see in front of
:42:34. > :42:39.you. Good luck. Thank you. The ingrowed yents the teams have to
:42:40. > :42:45.choose from include minced beef, chicken fillets, cheeses, past NAMA
:42:46. > :42:52.and a selection of bread. There is also a choice of vegetables and
:42:53. > :43:02.fruit. As well as a range of spices, dried fruit and meringues.
:43:03. > :43:08.We could make ratatouille past NAMA for a veggie. Each team will have to
:43:09. > :43:15.cook 40 portions of a meat main course, 30 portions of a vegetarian
:43:16. > :43:22.main course and 60 portions of dessert. We haven't got any
:43:23. > :43:26.puddings. Let's do one. Jorn and fill ps have decided on
:43:27. > :43:32.their menu and make a start on their dishes. Chillies. Yeah got them.
:43:33. > :43:37.They're mild ones. For the vegetarian, a ratatouille past NAMA
:43:38. > :43:48.bake and then for -- past NAMA bake, and then -- pasta bake and our wrap
:43:49. > :43:52.is a mixed berry Pavlova with a berry sauce. I need within the next
:43:53. > :43:58.two minutes to make a decision. Yeah. We are cutting ourselves short
:43:59. > :44:06.of time now. Joo-Ho we have to go with the chicken fajitas. A little
:44:07. > :44:11.hot with some chilli. We've got a bit of chilli going on over here as
:44:12. > :44:16.well. LAUGHTER
:44:17. > :44:22.That's what happens in a kitchen. You have to be quick. We can't even
:44:23. > :44:28.have chilli? No. Maybe you could come to some arrangement. We could
:44:29. > :44:32.ask the guy it's they could -- guys if they could change their
:44:33. > :44:43.vegetarian. Something like a chicken, bacon and mushroom past
:44:44. > :44:50.NAMA bake. -- pasta bake. We need to take the pasta out of the
:44:51. > :44:54.vegetarian. You could do a ratatouille with goat's cheese. A
:44:55. > :44:58.bit of a trade-off, is that right? Yeah. We have to move it now.
:44:59. > :45:26.Because we've lost a lot of time there.
:45:27. > :45:30.Ade and Denise have finally decided on their menu. Ade will be in charge
:45:31. > :45:33.of making a chicken, bacon and mushroom pasta, and Denise will make
:45:34. > :45:40.a cheesy vegetable bake. But first, they begin work together to make a
:45:41. > :45:44.bread-and-butter pudding. If I do that and you do the second half, we
:45:45. > :45:50.can... And we can get it in the oven. And that's sorted. Ade makes a
:45:51. > :46:00.start on prepping the chicken filling etc for his main. Denise
:46:01. > :46:03.adds the custard to her bread for the pudding. Is that your
:46:04. > :46:09.pedestrianing? Yeah. -- pudding. Yeah. That looks good. Is that
:46:10. > :46:15.enough? It's not really 60 porss. Is it? Rbgs portions is it. -- portions
:46:16. > :46:24.is it? I reckon you need another tray of that. Do you why? Yeah. We
:46:25. > :46:28.have one hour for service. John and Philips have nearly finished cooking
:46:29. > :46:37.their chilli beef. How's that tasting now? Awful. Awful? Yeah. It
:46:38. > :46:49.needs a tin of tomatoes in it. Awful. It tastes of nothing. Maybe
:46:50. > :47:02.more buion in it -- bouillon in it. Yeah, good idea. Let's taste it now.
:47:03. > :47:07.Better. With time running out, Denise is making an eight-litre
:47:08. > :47:12.batch of white sauce to use in her cheesy bake and Ade estate agency
:47:13. > :47:16.chicken pasta dish. Have you got the vegetables done yet? No, nothing.
:47:17. > :47:21.I've been here the whole time. I have to fry up onions, leeks, I
:47:22. > :47:26.haven't even looked over there. With only 45 minutes left. Denise finally
:47:27. > :47:32.makes a start on the vegetables for her dish.
:47:33. > :47:38.I'm a little bit, would like Ade who is just doing his thing to come and
:47:39. > :47:43.help me. We have promise from Ade and Denise,
:47:44. > :47:47.we have wonderful bread and butter puddings. My concern right now for
:47:48. > :47:57.them is their ability to be able to get the main courses cooked on time.
:47:58. > :48:00.Philips starts to whip the cream for his team's meringue and berry
:48:01. > :48:10.dessert. How are we getting on with that cream? Whip it good, man. Whip
:48:11. > :48:12.it. So a layer of meringue, berries and cream, layer of meringue. Cheers
:48:13. > :48:22.man, thanks. You can see if the celebrities get
:48:23. > :48:26.lunch out on time in about 20 minutes. Let's get on with the
:48:27. > :48:30.cooking. Up next is the brilliant and Michelin-starred Alyn Williams.
:48:31. > :48:35.What are you making today? We have got chicken, thighs. We are going to
:48:36. > :48:42.marinade these in buttermilk. Typically I would do this overnight.
:48:43. > :48:46.So I have some that I have already marinaded. You can cut the baby gem
:48:47. > :48:54.in half. Cut the radishes in half. And then if we have sourdough bread
:48:55. > :48:58.that we're making croutons with. Where did this come from, it's very
:48:59. > :49:04.American. It is. I lived in America for a while. I did several ski
:49:05. > :49:08.seasons. I lived in Colorado. I really got into, certainly things
:49:09. > :49:11.like really tasty American food, things like the fried chicken, the
:49:12. > :49:17.dressing that we're making today is a ranch dressing, which I think is
:49:18. > :49:21.my favourite in the world. Just really aromatic and really tangy and
:49:22. > :49:25.tasty. This is not typical of what you serve, though is it? It's not
:49:26. > :49:31.typical of what I'd serve. It's the sort of thing I'd like to cook at
:49:32. > :49:35.home, the sort of thing I'd enjoy to eat with the kids. You're quite big
:49:36. > :49:39.into your vegetarian men use and what have you at the -- menus, and
:49:40. > :49:44.what have you at the restaurant? That's right. We have a dedicated
:49:45. > :49:49.vegetarian menu, tasting and a la carte menu. Do you get a lot of
:49:50. > :49:55.vegetarians or people that... Loads. Just fancy meat-free? Loads of veg
:49:56. > :50:01.tarns -- vegetarians. We have quite a reputation for our menus. So we
:50:02. > :50:05.have a lot of people coming, full tables of vegetarians. Not just the
:50:06. > :50:09.odd one. We will have a table of five and they are all vegetarian. Do
:50:10. > :50:14.you find that hard? I think you have to work harder with vegetarian food?
:50:15. > :50:18.Not really. It's just about expanding your mind, really. Because
:50:19. > :50:24.there's so many vegetables. So many things you can use. The repertoire
:50:25. > :50:28.of ingredients is vast. We saw that with Martin, what he cooked earlier.
:50:29. > :50:32.It's just about not restricting yourself to meat and fish and not
:50:33. > :50:38.relying on that protein to inspire you. How did that come about? My
:50:39. > :50:43.wife's vegetarian. Oh, right. Bless her. Did you know that when you met
:50:44. > :50:48.her? I didn't, not the first time, other-wise I may not have spoken to
:50:49. > :50:53.her. But she soon turned me round. We used to go out to really nice
:50:54. > :50:57.restaurants often, and she would always come away disappointed
:50:58. > :51:06.because quite often, chefs wouldn't pay too much attention to the
:51:07. > :51:10.vegetarian dishes. Presumably she's now spoiled. She just comes to my
:51:11. > :51:16.restaurant now. We have another one now. We can go to Seviche. A lot of
:51:17. > :51:22.fish, meat and well, but yeah, we love our vegetables. A lot of quorn
:51:23. > :51:27.dishes, gorgeous. What I have here, I've made, this is
:51:28. > :51:34.a dredge, basically I have got, I have marinaded the chicken in the
:51:35. > :51:39.buttermilk. The acids and enzymes break down the protein. It's acidic.
:51:40. > :51:44.Very. It breaks down the protein of the chicken or any meat really that
:51:45. > :51:49.you... How long do you marinade it for? Overnight. I marinade it
:51:50. > :51:56.overnight. It becomes super tender. Just dredge that in this, it's a mix
:51:57. > :52:01.of flour. I have gram flour, chickpea flour. Use that? I find
:52:02. > :52:08.chickpea flour is a nice, light, crunchy. It's not heavy like regular
:52:09. > :52:11.flour. But I have got celery salt and garlic powder and onion powder
:52:12. > :52:15.as well. There's a lot of flavour, loads of taste. What were you doing
:52:16. > :52:21.in the States? Were you cooking? I did cook. I was a chalet boy in a
:52:22. > :52:28.ski resort. Really? In Colorado, yeah. Are you a big skier? I'm a
:52:29. > :52:32.snowboarder, yeah one of them. OK, that's a bit a dirty word. It is. I
:52:33. > :52:37.like it though. Always try to take me out when I'm skiing. Could have
:52:38. > :52:44.been me. Do you make a point of it? I try. I do my best. Are you letting
:52:45. > :52:49.it down for all snowboarders everywhere. I'm going to season that
:52:50. > :52:53.lightly. A bit of salt in there. And in here, so I have got breadcrumbs
:52:54. > :52:58.in there. They're going to go in with the lettuce as well. With the
:52:59. > :53:03.lettuce I have a bit of olive oil, just a tiny bit of butter. Just to
:53:04. > :53:09.get it nice and brown. I'm going to season the lettuce. What I do is
:53:10. > :53:13.season through the leaves. I pull the leaves out and I put the salt in
:53:14. > :53:22.between the leaves. You end up with a much tastier lettuce there. You
:53:23. > :53:26.are layering it up. Yeah. My butter has melted now. What I want is to
:53:27. > :53:30.get colour on one side and that roasted flavour in there, but I
:53:31. > :53:37.don't want to completely cook the lettuce. I want it crunchy as well.
:53:38. > :53:47.Don't want to burn these. Now, all today's studio recipes, including
:53:48. > :53:50.this one, are on the website. Bbc.co.uk/Saturday Kitchen.
:53:51. > :53:54.Chicken's looking good. Shall I lift it? You can. Let it rest for a
:53:55. > :53:59.minute and pop it back in and crisp it up again. This is my ranch
:54:00. > :54:07.dressing, which is... What's in that? It's 50/50 sour cream and nay
:54:08. > :54:15.nays. So half-and-half. And then I have -- mayonaisse. I have garlic
:54:16. > :54:22.powder, onion powder, smoked paprika. Lots of the spices. Yeah
:54:23. > :54:28.and herbs. Lots of black pepper and lots of dill. That's the essential
:54:29. > :54:36.herb ingredient that you put into a ranch dressing. Those dressings I've
:54:37. > :54:43.seen in American cook books, they're heavy on dried ingredients, a lot of
:54:44. > :54:48.dried herbs and spices. They like things like dried dill, they like
:54:49. > :54:55.cinnamon. They like these sort of flavours. Fairly pronounced
:54:56. > :54:59.flavours. The croutons are ready. Is it southern type of dish, yeah, a
:55:00. > :55:03.southern dressing? Yeah, well ranch dressing, I think originated in the
:55:04. > :55:10.south. But it's one of those things that's hugely popular, that it's
:55:11. > :55:21.everywhere. Vinegar too. Are you done with the herbs? Yes, I am. Now
:55:22. > :55:26.the croutons in there. Chicken looks good. We can drain those off in a
:55:27. > :55:30.second. I have parsley going in there. This becomes a bit of a
:55:31. > :55:40.dressing as well. Some lemon juice with them. Looks like a very famous
:55:41. > :55:44.chicken restaurant chicken. Does it? Which is a good thing. Wouldn't like
:55:45. > :55:52.to say that. Good thing. That's what you want to recreate at home. Little
:55:53. > :55:58.bit of salt? Touch, not too much. I'm quite bad for salt. If you were
:55:59. > :56:07.cooking at home, and you didn't have fresh herbs can you use dried? I
:56:08. > :56:12.have dried these. You can use dried herbs. Dill isn't always easy to get
:56:13. > :56:18.hold of. This buttermilk, you are could use yoghurt right. That has
:56:19. > :56:25.the same kind of enzymes. These are quite big, I will cut these in half.
:56:26. > :56:33.If you were going it use yoghurt don't leave it in too long. They
:56:34. > :56:46.need a bit more cooking. Yeah? If I slice these. That's a good one. All
:56:47. > :56:52.this southern scwi zeen -- cuisine, New Orleans, creole, it's buzzing.
:56:53. > :57:01.Yes, it's a bit new. Fresh. It's all tasty. A lot of flavours, taste in
:57:02. > :57:04.there. Are we ready there? We're good.
:57:05. > :57:12.A great family recipe it looks like as well. It's a good, fun recipe.
:57:13. > :57:18.Kids love it. I bet! Anything from a deep fat friar.
:57:19. > :57:23.-- fryer. I have a mantra, bacon, butter and batter make everything
:57:24. > :57:30.taste better. Say that quickly and many times? I
:57:31. > :57:35.do my best. There you go. Beautiful. Radishes. Deep fried chicken,
:57:36. > :57:41.radishes, little bit of health food. Your five-a-day. We've got southern
:57:42. > :57:46.fried chicken with classic ranch dressing, baby gem, shower doe
:57:47. > :57:53.croutons and radishes -- sourdough croutons and radishes. Beautiful.
:57:54. > :57:57.Let's go and see what they think. Have a tuck into that. Are you sure
:57:58. > :58:05.that chick season done now. We'll soon find out. I have a 16-week tour
:58:06. > :58:08.coming up! Let us know tomorrow. Right, we need wine to go with this.
:58:09. > :58:13.Susy Atkins has been in Gloucester this week. What does she choose to
:58:14. > :58:27.go with this fantastic fried chicken?
:58:28. > :58:34.It's possible to go two ways when it comes to wine. It should be white,
:58:35. > :58:39.but if you want tone Hans the rich, deep-fried chicken pick a ripe,
:58:40. > :58:43.creamy style. A wine from burgundy would be ideal. I've made the dish
:58:44. > :58:47.at home and I'm going for a refreshing, crisp style to pull out
:58:48. > :58:57.those lovely salad flavours. The wine I've gone for is the Signature
:58:58. > :59:01.Canto Real Verdejo 2012 Signature Canto Real Verdejo 2012 Spain. Best
:59:02. > :59:08.known for its red wines, but don't overlook its modern white wines too.
:59:09. > :59:15.This is a key Spanish white wine region. Fresh scents, citrus, a
:59:16. > :59:20.little bit of light peach in there. The grape which makes this wine
:59:21. > :59:25.delivers quite a fruity, lime-juicy flavour. This is no whimp. It will
:59:26. > :59:30.stand up perfectly well to that chicken with its lovely onion,
:59:31. > :59:37.celery and garlic-flavoured coating and the creamy ranch dressing. The
:59:38. > :59:40.finish is crisp and dry, refreshing, with herbaceousness to it. That
:59:41. > :59:44.draws out the flavour of the baby gem lettuce, parsley and crunchy
:59:45. > :59:48.radishes. What's not to love about your gorgeous deep-fried chicken and
:59:49. > :59:58.ranch dressing and it's made even more scrum Chatham House with the
:59:59. > :00:03.a-- scrum chus -- scrumptuious with this wine.
:00:04. > :00:07.This goes well. There's a curvaciousness with this. The
:00:08. > :00:11.chicken is properly cooked, we checked. Nobody is going to be ill
:00:12. > :00:14.here. You carry on with that. Time to get back to Celebrity MasterChef.
:00:15. > :00:18.Where the four hopefuls are struggling to get the students'
:00:19. > :00:25.lunch ready on time. Let's see what happened.
:00:26. > :00:42.There is now less than half an hour until service. Ade is putting the
:00:43. > :00:47.finishing touches to his past NAMA. -- His team meat is in real --
:00:48. > :00:50.team-mate is in real trouble. I'm concerned about this vegetable bake.
:00:51. > :00:55.I think you're right to be concerned. That is the new potatoes
:00:56. > :00:59.and they still... We still have veg to cook. I don't want to be let
:01:00. > :01:04.down. No, irdon't want to let you down. -- I don't want to let you
:01:05. > :01:13.down. We need to start moving now. Come on! Please! John and Philips
:01:14. > :01:24.need to bake their ratatouille with goat's cheese. These need to go in
:01:25. > :01:32.the often, prest yo. -- presto. Plaster please, sorry. We have a bad
:01:33. > :01:36.cut here. First aider, please. It might be time to communicate with
:01:37. > :01:42.your team-mate to communicate, mate. I've cut myself badly. It's bad.
:01:43. > :01:50.Bad, bad? Yeah, bad, bad. I might need a stitch. Chop those and put
:01:51. > :01:57.them in there. That's it. With John out of action, Philips steps in to
:01:58. > :02:07.chop the tomatoes to serve with their chilli. Right, no more knife
:02:08. > :02:13.work today. That's it. 15 minutes everybody. Are you listening? Yes,
:02:14. > :02:16.chef. Denise and ade are still cooking vegetables for their dishes.
:02:17. > :02:21.They've had more than enough time. The whole thing about serving a bake
:02:22. > :02:27.is you have to bake it. In time for lunch! Come on, let's
:02:28. > :02:33.go! I need everything out on the hot plate now. Finishing touches.
:02:34. > :02:34.I don't want to alarm anyone, but there's a queue of students waiting
:02:35. > :02:58.to be fed outside. It was touch-and-go. Was, yes.
:02:59. > :03:06.Hello. That looks delicious. There you go.
:03:07. > :03:12.Ade's chicken, bacon and mushroom pasta is selling out fast. Very pop
:03:13. > :03:18.that -- popular this time of year. It's really nice. I'm enjoying it. I
:03:19. > :03:27.like the sauce, it's creamy. And the spinach is nice as well. Fantastic.
:03:28. > :03:30.Great combination of flavours, all well cooked. You can taste every
:03:31. > :03:38.single thing, it's seasoned really well. A good job for Ade. Denise's
:03:39. > :03:45.cheesy vegetable bake is not proving so popular.
:03:46. > :03:52.Any vegetarians, we have a three-cheesy bake going this end.
:03:53. > :04:07.Can I have cheesy vegetable bake. Coming up.
:04:08. > :04:14.It's lumps of veg in a cheesy custard and that looks atrocious.
:04:15. > :04:22.This has just failed its university course. It's got to go home and
:04:23. > :04:31.explain that to mum and dad. What can I get you, mate? Chilli. John
:04:32. > :04:37.and Philips chilli beef with tortilla and salad is in strong
:04:38. > :04:40.demand. Thank you very much. The beef chilli wrap was really nice. It
:04:41. > :04:48.will set me up nicely for the rest of the day. I won't be picking. It's
:04:49. > :04:52.absolutely lovely. It has nice mince with a bit of spicing, and tangy
:04:53. > :04:57.cheddar wrapped up in bread, really nice. Colourful, imaginative and it
:04:58. > :05:00.tastes good. I'm going for the vegetable
:05:01. > :05:05.ratatouille. Top man, because you're the first one that's ordered it. We
:05:06. > :05:11.like that. We like you. After a slow start, their vegetarian ratatouille
:05:12. > :05:19.generates interest. What would you like? Ratatouille, please. There we
:05:20. > :05:24.go. I got the vegetable ratatouille with the goat's cheese. I'm really
:05:25. > :05:31.happy with what I got. Normally just have soup for lunch, so this is
:05:32. > :05:35.really nice, a nice change. The issue is the ratatouille is cooked
:05:36. > :05:39.too long and all you can taste is tomato. You can't taste the
:05:40. > :05:45.aubergine or corgette. You can't even taste the onion, not very much
:05:46. > :05:56.good about this at all. Everybody, we need to clear the mains away now.
:05:57. > :06:05.We need to get on with the dessert. Looks nice.
:06:06. > :06:14.Thank you very much. Enjoy. Bread and butter pudding? Ade and Denise's
:06:15. > :06:21.bread and butter pudding is flying out of the door. Bread and butter
:06:22. > :06:26.pudding is one of my favourite desserts I would say. I know it's a
:06:27. > :06:30.bit heavy on the hips. It's really good. Please may I have some more...
:06:31. > :06:41.Here you are, Oliver. It looks amazing. Really wonderful,
:06:42. > :06:45.glossy and brown and beautiful. It just needs to be a little bit
:06:46. > :06:52.sweeter, but I can forgive that. Well done Denise.
:06:53. > :07:02.John and Philips' meringue dessert is also selling well.
:07:03. > :07:10.It was really tasty, but it didn't look very good. Once we got into it,
:07:11. > :07:22.it tasted nice. It's very nice. I'm enjoying it a lot. That needs a
:07:23. > :07:27.splash of fruit. That is an anaemic pudding. We're two thirds of the way
:07:28. > :07:30.it a pave loaf yax the missing third -- Pavlova, the missing third is
:07:31. > :07:36.fruit. Couldn't have done it without you. It was good.
:07:37. > :07:40.Well done. Weren't we brilliant. I've enjoyed it. They learned a lot
:07:41. > :07:44.about cooking today and we've learned a lot about them. Nobody
:07:45. > :07:45.goes home, but I tell you what, next time they cook, one of them's going
:07:46. > :07:57.to leave the competition. Right, now sadly, we're a bit tight
:07:58. > :08:03.on time today. We haven't got time for the omelette challenge. I'm sure
:08:04. > :08:07.you're gutted. Though Alyn had been practising. We have time to answer a
:08:08. > :08:10.few of your questions. Each caller will also help us decide what
:08:11. > :08:17.Alastair will be eating at the end of the show. So, who have we got on
:08:18. > :08:25.line one? Ann from Leeds. Hello. Hi. How are you? Good, thank thank you.
:08:26. > :08:33.Your question? While travelling in Peru, I had lots of lovely evoch
:08:34. > :08:37.yay. -- seviche. I would like to know what fish to use here? King of
:08:38. > :08:44.the fish here is the Seabass. Squeeze of lime, any chilli you
:08:45. > :08:52.want, Amarillo is great, obviously. Salt and coriander. Keep is fresh.
:08:53. > :08:57.Ask your fish amonger -- fish monger what the freshest fish is. Heaven or
:08:58. > :09:01.hell? I have great memories of lemon meringue pie, so it has to be
:09:02. > :09:08.heaven. Thanks for that. Now next line two is Mike from Bognor Regis.
:09:09. > :09:12.What's your question? Hi, Matt. My question is I have some soft shell
:09:13. > :09:19.crabs in the freezer. Y you. I wonder how you prepare them hand the
:09:20. > :09:25.best way to cook them. You want to answer that Martin? Sorry. Alyn.
:09:26. > :09:29.Yeah, soft-shelled crab needs to be cooked quickly. To be honest, I
:09:30. > :09:34.would do what I just did with the chicken. It's good flash fried
:09:35. > :09:39.really fast, hot oil. But if you do it like that, a bit of yoghurt or
:09:40. > :09:45.buttermilk, some of that dredged, the spices, really nice with it.
:09:46. > :09:49.Just fry it for a couple of minutes, until it's, from defrosted though,
:09:50. > :09:54.not from from frozen. Sure they're dry. Yeah, in the buttermilk,
:09:55. > :09:58.dredged, fried. Are you good with that, Mike? Yeah, that's great.
:09:59. > :10:03.Heaven or hell? Very sorry, but I'm going for hell. Are you, OK. Not
:10:04. > :10:10.making friends over here. Michael from Oldham, what would you
:10:11. > :10:14.like? Hello. What's your question. I keep seeing oxtail in the
:10:15. > :10:23.supermarkets now. What's the best way to slow cook oxtail? Well we can
:10:24. > :10:30.do a delicious oxtail and corn pie, it's like a shepherds pie but the
:10:31. > :10:36.mash you replace with quorn and the mince below is oxtail. It's a
:10:37. > :10:40.classic dish as well. I heard it was snails the other day. That was
:10:41. > :10:45.delicious as well. Would you like to see heaven or hell? Hell. Really? No
:10:46. > :10:52.question about that. O'-Kay, thanks for that. Alastair, are you getting
:10:53. > :10:58.Food Heaven or hell? I get a vote as well? Food Heaven is going to be the
:10:59. > :11:04.beautiful meringue pie. Yeah, although your take on it, I'm not
:11:05. > :11:09.sure. Or the Food Hell, the pork. After what I've eaten, I need
:11:10. > :11:13.something sweet. You will make your choice as well. We journey into the
:11:14. > :11:17.world of Chinese food with Ken Hom and Ching-He Huang. Our explorers
:11:18. > :11:22.are touring the region of accept Juan.
:11:23. > :11:40.A-- Sechuan. As well as pork and flour pepper,
:11:41. > :11:45.there's a local ingredient that is famous and defines the taste of the
:11:46. > :11:52.region. In the few days we've been here, everyone we've met has relied
:11:53. > :12:03.on it. If chilli and Sechuan pepper are the heart of the food here, then
:12:04. > :12:08.chilli bean paste is the soul. This is incredible. I've never seen
:12:09. > :12:13.anything like this in my life. I feel like I'm walking into a
:12:14. > :12:23.cemetery or monastery because it's so Zen. It's a bit spooky and eerie.
:12:24. > :12:29.At this factory, just outside Chaneeengdu -- Chengdu, they've been
:12:30. > :12:35.making the best chilli bean paste. Two years it's aged for? Three years
:12:36. > :12:40.and five years too. The paste is very simply made from upthree
:12:41. > :12:45.ingredients, broad beans, red chillies and salt. It's then left to
:12:46. > :12:49.ferment in these earthenware crocks for up to five years. That is really
:12:50. > :13:04.superb. It's beautiful. The secret of this paste lies in the
:13:05. > :13:12.relentlessly damp Sichuan climate. The humidity in the air creates a
:13:13. > :13:15.chilli bean paste unlike any other. It's a little bit like wine. You
:13:16. > :13:22.know we do wine and we're talking about where the grapes come from,
:13:23. > :13:28.and I thip it's very much this, because this is the heart of what
:13:29. > :13:35.Sichuan cooking is about, this kind of damp, foggy climate that makes
:13:36. > :13:44.this kind of moody chilli bean sauce that's the heart of this type of
:13:45. > :13:51.cooking. During our time here, we've seen modern China pushing up against
:13:52. > :13:55.the past. But in the people's park, the surrounding tower blocks are
:13:56. > :14:03.kept at bay and certain traditions that stretch back centuries remain
:14:04. > :14:08.unchanged. It has a reputation as the most chilled out city in China.
:14:09. > :14:17.As the saying goes here, sunny days are rare, but tea houses are
:14:18. > :14:29.abundant. One thing I really remember about my mum is her love of
:14:30. > :14:33.machung, she could sit for hours drinking tea and playing with her
:14:34. > :14:37.friends. You couldn't get her to do anything when she's playing. Despite
:14:38. > :14:41.Chairman Mao closing down tea houses, because he felt gathering
:14:42. > :14:46.places posed a threat, they re-opened in the early 80s an the
:14:47. > :14:52.retired Chinese still come here to play. You hear the Charles Kennedy
:14:53. > :14:56.when they go like that -- you hear the clack, when they go like that.
:14:57. > :15:01.Yeah, they call it washing their tiles.
:15:02. > :15:05.The rituals the tea house life may remain unchanged. And where once I
:15:06. > :15:09.would have expected to see the gentle rhythm of t'ai chi, today
:15:10. > :15:19.people are moving to a different beat.
:15:20. > :15:25.UPBEAT MUSIC PLAYS The dancing reflects a new-found
:15:26. > :15:35.freedom that I hadn't sensed when I came here in 1989. Then China was
:15:36. > :15:42.still emerging from a period of long isolation and the trauma of the
:15:43. > :15:45.cultural revolution. The attempt to impose Communist ideas throughout
:15:46. > :15:51.the country in the 60s and 70s, resulted in chaos in famine. Every
:15:52. > :15:55.aspect of life was affected. Rationing was introduced. The art of
:15:56. > :16:03.cooking was abandoned and many people fled the country.
:16:04. > :16:10.People like chef Lee, he escaped to Hong Kong, when he was 18, but
:16:11. > :16:38.return here ten years ago as life began to improve.
:16:39. > :16:51.He swap to Hong Kong. -- swam to Hong Kong.
:16:52. > :16:59.Wow, that is amazing. It feels good that chef Lee has returned to China.
:17:00. > :17:06.The influence of chefs like him has done so much to re-invigorate the
:17:07. > :17:12.food culture here. He agrees to give me a hand to make one of my
:17:13. > :17:18.favourite dishes, crispy aromatic duck. What we do in the UK is we
:17:19. > :17:25.take the duck and we put things like five spice and Sichuan peppercorn on
:17:26. > :17:29.it and salt. But here, it's the real thing. For the dry marinade it's OK
:17:30. > :17:35.to improvise the ingredients, but the base usually starts with salt
:17:36. > :17:39.and chicken stock powder. We're in Sichuan you so you have chillies,
:17:40. > :17:48.lots of them. Then of course, the most important thing are these
:17:49. > :17:53.lovely Sichuan peppercorns. Really quite powerful. He says, "Put it all
:17:54. > :18:02.in." The rest of the marinade, cardamom, ginger, fennel is left to
:18:03. > :18:06.absorb for three hours. The trick to this dish is to steam the duck for
:18:07. > :18:18.about 45 minutes, then to let it dry and finally to deep fry it until the
:18:19. > :18:23.skin is crisp and golden. Chinese like to gnaw on the bone. Because we
:18:24. > :18:31.feel that is where all the flavour is. The marinade permeates the duck
:18:32. > :18:38.meat and that's what makes it red. Out of this world. It's much more
:18:39. > :18:44.complex than the aromatic crispy duck we get in the UK. It's a very
:18:45. > :18:50.sophisticated mixture of flavours here. Outstanding.
:18:51. > :18:57.There'll be more from Ken and Ching next week. Now let's find out
:18:58. > :19:04.whether Alastair is facing heaven or hell. Food Heaven was this, lots of
:19:05. > :19:10.lemons. And lemon meringue pie and meringue and stuff like that right?
:19:11. > :19:16.Yeah. Or hell was this, porkchop. It looks boring. Look at the size of
:19:17. > :19:20.it. Nice Asian slaw. What do you think you got? I hope I got the pie.
:19:21. > :19:25.I've had so much savoury. You weren't sure what I was going to do,
:19:26. > :19:30.were you? No, but I'm interested to see. I can tell you... It is the
:19:31. > :19:36.lemon meringue pie. Get in! Guys, you are went for it, right. Yeah.
:19:37. > :19:41.Excellent. Boys, if you want to clear that, let's get this on. So,
:19:42. > :19:47.I'm also going to need you to do - I have got lemon curd. One of you
:19:48. > :19:49.guys, who wants to do lemon curd? I will make it.
:19:50. > :19:53.guys, who wants to do lemon curd? I will make That leaves Martin to do
:19:54. > :19:59.the cream. Mascarpone there, double cream, lemon, right, I'll get on
:20:00. > :20:03.with the cake and stop talking. What do you call it, not a separated...
:20:04. > :20:09.Deconstructed. That's the word. If you want to call it that. That's the
:20:10. > :20:15.buzz word. Let's get this in. Start blending the butter an the sugar.
:20:16. > :20:22.You want that sugar to dissolve. Let's get that in. I would do this
:20:23. > :20:26.by hand if I do this stuff. You don't! Have you not got one of
:20:27. > :20:31.these? No, I enjoy. It it's my workout. You don't need it. That's
:20:32. > :20:36.very kind. I have bicarb in there that will lighten the load. It's a
:20:37. > :20:44.chuck it all in cake. Let's take this over here and some self-raising
:20:45. > :20:49.flour. My ingreened yebts are going everywhere. Ideally -- ingredients
:20:50. > :20:53.are going everywhere. Let that cream and add your eggs slowly. That's
:20:54. > :20:58.with the luxury of time. We're short on that. This is for the pastry? No,
:20:59. > :21:03.this is the cake. We're making like a lemon cake with the cream and the
:21:04. > :21:20.mascarpone and the meringue and what not. No pastry. Guys, who... Limes
:21:21. > :21:25.there there? You don't want me to do anything? Right, slowly add the
:21:26. > :21:31.eggs. This is aye real kind of quick, chuck it all in method. --
:21:32. > :21:36.this is a real quick, chuck it all in method. You need a mixer. What do
:21:37. > :21:40.you eat when you're on the road then? It's tricky actually. It's
:21:41. > :21:45.finding a time to eat. You don't want to eat too close to a show. And
:21:46. > :21:49.you don't eat after a show. It's not good for you. If you turn up in
:21:50. > :21:55.towns thaw don't know, sometimes -- that you don't know, sometimes you
:21:56. > :22:00.turn up at 5pm, and no-one serves until 6pm. I find it hard when I'm
:22:01. > :22:09.out and about, I find it hard not to eat loads of bread. You can't get
:22:10. > :22:13.through at a service station and everything is bread based. It's
:22:14. > :22:19.difficult to get vegetarian food unless you eat raw veg or fruit. I
:22:20. > :22:23.survive on fruit and chocolate. Not together! That's a balanced diet. It
:22:24. > :22:28.is hard to eat on the road. Cooking itself, you have to be at home to do
:22:29. > :22:33.it. You like your own kitchen, your own food, it's difficult. It's a big
:22:34. > :22:37.thing now for you guys, to do these massive tours, isn't it? Well,
:22:38. > :22:41.theatre is slight slay different. People have been -- slightly
:22:42. > :22:44.different. People have been doing that for years. The venues I was
:22:45. > :22:52.doing is the little theatre in Monmouth. People are saying oh, you
:22:53. > :22:57.know we had O'Briain bean here, he -- Dara O'Briain, he's trying out
:22:58. > :23:01.stuff for his big tour. But this is my tour. Do you get a sense of where
:23:02. > :23:07.you are and do you have that kind of heckle or feed back? You try and fit
:23:08. > :23:12.things in. Depending on where you are. If I'm in the Birmingham area
:23:13. > :23:18.you put in people like "Frank Skinner, who maybe you wouldn't do
:23:19. > :23:21.anywhere else." Good. I've done "Brendan Foster for a long time.
:23:22. > :23:26.When I do him normally, people laugh at the end of the routine, when
:23:27. > :23:29.you're in Newcastle or anywhere in the north-east, they laugh straight
:23:30. > :23:35.away." People like you to do people from their area. They really do. In
:23:36. > :23:44.the West Country or Wales, if you do "Steffan Merchant, people laugh a
:23:45. > :23:48.lot. They like Stephen. Have you got any requests? He's done Trevor
:23:49. > :23:51.brooking. The sport voices are big for you. Always has been. I love
:23:52. > :23:54.watching sport. That's the thing really, doing impressions, you have
:23:55. > :24:03.to do people you watch a lot. For me, as well, I like my tennis. "I do
:24:04. > :24:07.Andy Murray. Nowadays the response to me doing Andy has gone through
:24:08. > :24:12.the roof, you know." It's second nature. I have to work hard at
:24:13. > :24:17.politicians. I follow politics like anybody else, but it's not natural
:24:18. > :24:21.for me. "I have enjoyed doing Boris. Boris was saying the other day, we
:24:22. > :24:26.face three major crises in this country at this moment in time. A
:24:27. > :24:29.fuel crisis, an obesity crisis and unemployment crisis. We could solve
:24:30. > :24:33.all three crises at a stroke. We need to suck the fat out of the fat
:24:34. > :24:37.people, turn it into fuel and pay them for it. Who needs fracking,
:24:38. > :24:39.when we have snacking, that's what I say."
:24:40. > :24:43.LAUGHTER OK. That's the all in one... I
:24:44. > :24:49.missed that. I will talk you through it. Eggs and sugar and then the
:24:50. > :24:52.lemon zest and juice, the bicarb and the self-raising flour. Chuck today
:24:53. > :24:57.all in, creamed together -- chucked it all in, creamed it together using
:24:58. > :25:04.that bad boy there. Let's move this over. This is what will come out.
:25:05. > :25:09.Once it's cool... "You have a soggy bottom there. I'm not happy with
:25:10. > :25:17.that as a bake at all there. I don't know what Mary thinks." Is it part
:25:18. > :25:20.of your job to keep up with... Completely. I found myself cursing
:25:21. > :25:26.once in the television series. I rang a friend and he said, what are
:25:27. > :25:30.you doing? I said, I was watching Rising Damp, I watched five episodes
:25:31. > :25:35.back-to-back. He actually said to me, most people would give their eye
:25:36. > :25:41.teeth to watch that. It's not always a hardship. That's why I do people
:25:42. > :25:47.that I enjoy watching. Then it doesn't feel like work at all. Boys.
:25:48. > :25:54.We have our cooled lemon curd. I missed that. What is lemon curd.
:25:55. > :25:59.Talk him through it. Eggs, sugar and lemon, whisked until it should be
:26:00. > :26:06.ribbon stage and then you add butter to it to emulsify. Does it need to
:26:07. > :26:11.set? It needs to go in the fridge and cool down. I'm going to rip all
:26:12. > :26:17.this through. That's looking really tantalising. It kind of is not what
:26:18. > :26:22.you had in mind, I this think, when -- think -- I think when you think
:26:23. > :26:28.of lemon meringue pie. That's been ripped through the mascarpone. --
:26:29. > :26:33.rippled through the mascarpone. Here, we have got some lemon slices.
:26:34. > :26:37.Now these very easy to do. They look like the lemons you left in the
:26:38. > :26:41.fruit bowl and kind of forgotten about. But they're not. What you
:26:42. > :26:47.need to do is slice them and you could leave them in your Augusta or
:26:48. > :26:53.in a low -- Aga or in a low oven overnight. Crisp them up. Could you
:26:54. > :27:00.eat the whole thing? You can eat them. With the Rhined as well. --
:27:01. > :27:11.rind as well. They're pokey. That's pokey. Like a snack. That's nice.
:27:12. > :27:16.Let's turn that heat off. Thgs the -- this is the wafer-thin meringue.
:27:17. > :27:21.I'm hoping to get some shards. It's not really working. Hang on. What
:27:22. > :27:29.you would do is make meringue, spread it out, leave that to dry.
:27:30. > :27:34.Are you going to do it? Lever that to dry in the same...
:27:35. > :27:43.LAUGHTER There! Shards. Beautiful. That looks
:27:44. > :27:49.better than the one I did earlier. Move that like that. And that's it.
:27:50. > :27:55.Do you want to dig in. Put your lemon down. I do. Yes, you do.
:27:56. > :28:02.Right. I can't believe I'm about to say that my mother makes it better.
:28:03. > :28:11.We need some wine to go with that. What have I got here? We have got
:28:12. > :28:14.ticko's finest and it's 6. .79. That is really nice. It's the curd that
:28:15. > :28:19.makes it. Do you want some wine, boys? It's a disappointing bake, I
:28:20. > :28:23.have to say. Remind us when your tour starts? The tour of Pygmalion
:28:24. > :28:28.starts in ten days. I'm speaking with my mouth full. That's fine. In
:28:29. > :28:32.Cambridge, then Aberdeen, Brighton, Bath... Coming to a town near you.
:28:33. > :28:39.If there's tie Theatre Royal we're in it. Is that all right? This is
:28:40. > :28:43.lovely. It's a very funny version, I say that. That's all today from
:28:44. > :28:45.Saturday Kitchen Live. Thanks to Martin Morales, Alyn Williams and
:28:46. > :28:49.Alistair McGowan. Cheers to Susy Atkins for the wine choices. All of
:28:50. > :28:54.today's recipes are, as always, on the website, go to bbc.co.uk
:28:55. > :28:57.Saturdaykitchen. Now James will be back here at the same time next
:28:58. > :29:00.week. And in the meantime, have a great day and enjoy the rest of your
:29:01. > :29:03.weekend. Bye for now.