:00:15. > :00:32.Good morning. Here comes your weekly food of Saturday Kitchen Live!
:00:33. > :00:38.Welcome to the show, cooking with me live in the studio are two men who
:00:39. > :00:43.helped lift British cuisine to new culinary heights.
:00:44. > :00:50.I think I was reeding last week's script! First, the top of the
:00:51. > :00:55.omelette board but always credited with winning Northern Ireland's
:00:56. > :01:02.first Michelin star, of course, it is Mr Paul Rankin. Next is a man who
:01:03. > :01:08.has helped Lancashire keep its Michelin star for a remarkable 18
:01:09. > :01:12.years. It is Nigel Haworth. Top of the morning to you.
:01:13. > :01:20.Paul, you are cooking first, what are you going to make? I am make
:01:21. > :01:22.making seared cod salad with 'scad the beggars', potato farls and wild
:01:23. > :01:26.garlic. Is that something you made up? It is
:01:27. > :01:34.something that I had in the fridge. I'm throwing it together.
:01:35. > :01:41.What is scad the beggars? It is basically bacon and fried.
:01:42. > :01:56.Nigel, what are you going to make? I am making a pork with January King.
:01:57. > :02:01.It is lovely. With a great sauce. This January King, this is cabbage.
:02:02. > :02:08.We have that in Ireland all of the time! So, there you go, two tasty
:02:09. > :02:14.dishes to look forward and our fantastic line-up of foodie films
:02:15. > :02:20.from the BBC archives, from Rick Stein, Ken Hom and Ching He-Huang.
:02:21. > :02:26.We also have Celebrity MasterChef. Now, with us today, he is in the
:02:27. > :02:32.current hit crime, Law Order, please welcome to Saturday kitchen,
:02:33. > :02:36.Bradley Walsh. Good to have you on the show. I know you are a fan of
:02:37. > :02:41.the show, is that because it is the only show where you get to drink at
:02:42. > :02:45.this time of the day? I don't know about that, but I am made up to be
:02:46. > :02:51.on the show. Made up. Looking forward to this for weeks.
:02:52. > :02:59.How does the sound of the food seem? I am truly made up. I can't wait to
:03:00. > :03:02.try Paul's scad the beggars. It will be cool.
:03:03. > :03:06.Now at the end of the programme, I will either cook food heaven or food
:03:07. > :03:12.hell for Bradley. It is something based on your favourite ingredient,
:03:13. > :03:19.food heaven, or your nightmare ingredient, food hell. It is up to
:03:20. > :03:31.the studio guests and the chefs to help decide. The list is long? Well,
:03:32. > :03:39.I don't think I am a foodie person who does not like that much but food
:03:40. > :03:45.hell is anything in breadcrumbs. You know what that food is, I can never
:03:46. > :03:52.say the word properly, it is escalope. It is always soggy.
:03:53. > :03:55.Chicken escalope is just a big chicken nugget.
:03:56. > :04:01.Precisely! Hideous. So, for food heaven, I am cooking
:04:02. > :04:04.duck three ways with roasted pears, shallots, wilted chard and a red
:04:05. > :04:10.wine reduction. I use the thigh meet to make a sausage. It is pan-roasted
:04:11. > :04:16.with the breast with star anise, cinnamon and spice, and served with
:04:17. > :04:20.roasted pears and red wine. I have changed my mind. It is the
:04:21. > :04:26.duck I can't stand! I love the chicken! Or Bradley could be facing
:04:27. > :04:33.food hell. It could be chicken escalope with tomato and artichoke
:04:34. > :04:39.salad. It is up to the viewers and the
:04:40. > :04:44.chefs at the end of the show to find out what you will get.
:04:45. > :04:47.If you would like to ask us a question today, then call this
:04:48. > :04:52.number: We can put your questions live to you a little later on.
:04:53. > :04:56.If I get to speak to you, I will be asking you if Bradley should be
:04:57. > :05:00.getting food heaven or food hell. Now, what have you had for
:05:01. > :05:04.breakfast? I haven't. You haven't? Great.
:05:05. > :05:12.So, this man is cooking first. It is Mr Paul Rankin.
:05:13. > :05:16.So this is a cod salad. We are going to sear the cod, starve with the
:05:17. > :05:26.potato farl. So we have to get the lardons on
:05:27. > :05:31.first? Yes. Now, potato farls are a beautiful thing. It is basically
:05:32. > :05:37.just smashed potatoes with a little bit of butter and flour in it. So
:05:38. > :05:44.you just really use the left over mashed potatoes. And add the flour
:05:45. > :05:50.and cook it on a dried griddle. This would be on the open fire,
:05:51. > :05:57.normally, these things? Well we used to have a griddle that went on the
:05:58. > :06:01.open fire. We would cook soda farl, potato farls, pancakes, all of that
:06:02. > :06:21.stuff. Is this any time of, sorry type of
:06:22. > :06:29.potato? It is best to use a floury potato. An Irish one! Would you bake
:06:30. > :06:35.the potatoes before? No, no boil them. Boil them carefully, so they
:06:36. > :06:41.don't take on so much liquid. Traditionally, the potato farls are
:06:42. > :06:47.simple, but I will add chives in to give that kind of champ type of
:06:48. > :06:55.thing. Champ is the mashed potatoes with the spring onions. So in go the
:06:56. > :07:02.chives and lots of black pepper. Would you class this as a regional
:07:03. > :07:06.dish, then? Absolutely. From what part of Northern Ireland? All over.
:07:07. > :07:12.I mean Scotland have it as well, you know.
:07:13. > :07:18.So that is about six tablespoons of flour going in there. You just knead
:07:19. > :07:21.it but not so much. Just until it comes together.
:07:22. > :07:25.You mentioned Northern Ireland. This stuff is growing. Wild garlic.
:07:26. > :07:29.I have been in Northern Ireland this week.
:07:30. > :07:33.Yes. I picked that myself. I did a selfie of me out picking the wild
:07:34. > :07:38.garlic. It is just my head and then the wild
:07:39. > :07:42.garlic in the background. What you can't see, is I was not wearing
:07:43. > :07:49.anything underneath! I was out roaming the woods! When you say it
:07:50. > :07:55.is like wild garlic, is it literally growing at the side of the road?
:07:56. > :07:58.Yes, or it was in a forest that I was in.
:07:59. > :08:05.It would look strange if I was on the side of the road with no clothes
:08:06. > :08:12.on! It is weird you were walking around in the woods with no clothes
:08:13. > :08:20.on! You see, that is where I differ from you, I don't think so! Now you
:08:21. > :08:27.want the loin of the cod? Yes, this is thick and a little richer. So
:08:28. > :08:32.classically, our potato farls are a little more, or a little less than a
:08:33. > :08:37.centimetre thick. We cook it on the dry griddle.
:08:38. > :08:50.If you break the leaves up, it makes an amaze amazing... It produces
:08:51. > :08:54.white flowers. That is more pungent than the leaf.
:08:55. > :08:59.Often when you are driving around, you can see it. That is wild garlic.
:09:00. > :09:06.. This is too hot, James. It will
:09:07. > :09:11.burn. Help! So, with the cod, we can just pan-fry the cod. You want to
:09:12. > :09:17.cure it first? What I love to do is something called a sugar cure. It is
:09:18. > :09:24.really just the gravadlax type of cure. That is about two parts salt
:09:25. > :09:29.to one part sugar. Add some pepper in there. Then what
:09:30. > :09:34.you do. You don't have to do this, but what it does, it firms up the
:09:35. > :09:37.cod and it makes it a little more creamy.
:09:38. > :09:42.This is often done with pollock and with hake.
:09:43. > :09:47.It helps to firm up the flesh. Yes, some fish that can be watery,
:09:48. > :09:52.but it really works for the cod. It stop it is from breaking up. Cod has
:09:53. > :09:58.a tendency to break up. You do that and leave it for three to four
:09:59. > :10:01.hours. Then rinse it off. As it is a lot of salt and sugar going on
:10:02. > :10:06.there. The dressing for this, it is with
:10:07. > :10:13.mustard? Yes. And a little bit of vinegar.
:10:14. > :10:18.And add a little bit of the bacon fat too.
:10:19. > :10:25.Yes. I will add that. You want this pan-fried then? Yes.
:10:26. > :10:30.Let's save that for the bacon. OK.
:10:31. > :10:34.Are you cooking that in oil and butter? Yes.
:10:35. > :10:47.If you would like to put questions to either Paul or Nigel, call this
:10:48. > :10:52.number: Oh, my farl! Perfect. There we go. Let's put the fish in.
:10:53. > :10:58.Now, I have added the butter to the oil in the pan with the fish, as it
:10:59. > :11:03.is not a perfect nonstick pan, it could have a tendency to catch. If
:11:04. > :11:11.you like fish, the best thing to do is to invest in a good nonstick pan.
:11:12. > :11:16.So this dish originate originated, I used to serve a nice thick escalope
:11:17. > :11:27.of this on a potato pancake with creme fraiche. That is lovely, but I
:11:28. > :11:31.adapted it to give it is St Patrick's day flavour.
:11:32. > :11:40.Once the bacon is cooked off. Drain it off.
:11:41. > :11:43.Now, take the oatmeal. You were listening earlier, James. That is
:11:44. > :11:49.good. Now we fry off the oats in the
:11:50. > :11:56.backon fat and the oil. Now this dish, I first came across it in the
:11:57. > :12:04.series last year with Nick Nairn. The Scots/Irish thing? Can I get
:12:05. > :12:10.that back out again? Get the bacon extractor out! Oh! What are you
:12:11. > :12:16.like? ! He wasn't listening at all, I take it all back.
:12:17. > :12:20.This is burning? It is not. Did you turn it up? It is going so well,
:12:21. > :12:27.lads. You know what James did to me once.
:12:28. > :12:34.I was doing the omelette challenge. He heated the handle up of the pan.
:12:35. > :12:44.I nearly didn't get it finished. We did rehearse this, didn't we? !
:12:45. > :12:49.It made my hand stick on the pan. Now the cod... That is nearly
:12:50. > :12:55.cooked. In goes the wild garlic. James is doing nearly all of the
:12:56. > :13:04.cooking! The bacon is going back in? That can go in now, James.
:13:05. > :13:13.So this is the scad the beggars? You know what they were calling it
:13:14. > :13:25.earlier, it was scandyidoo! What does it mean? It means to scald the
:13:26. > :13:33.beggar! It retains the heat. So it burns the bacon off.
:13:34. > :13:40.It's a bit like a ham and a cheese panini? ! I don't know what he is
:13:41. > :13:48.talking about. You know when you put in the panini it is melted inside.
:13:49. > :13:54.Then you bite into it, it sticks to your tongue! Scad the beggars, I am
:13:55. > :14:08.bringing that out. Remember when you heard it first, folks! Now, on goes
:14:09. > :14:12.the oats and the bacon, and the cod. The little bit of the wild garlic.
:14:13. > :14:21.The Grand Prix is going to be on in a minute! We need some buttermilk
:14:22. > :14:25.cream, creme fraiche is really just buttermilk cream.
:14:26. > :14:33.And these? Oh, yeah! The sham rocks. As it is St Patrick's day on Monday,
:14:34. > :14:37.we have to get these on. Did you pick these naked? I didn't
:14:38. > :14:44.get dressed after I picked the garlic, so... So, what is the name
:14:45. > :14:46.of this dish? That is my seared cod salad with 'scad the beggars',
:14:47. > :14:58.potato farls and wild garlic! That is what it is! Well done.
:14:59. > :15:05.Brilliant. Dive into that. I think we need wine
:15:06. > :15:11.after that. Am I trying this? Try that by
:15:12. > :15:18.itself. It is like a savoury muesli. Yes but it is surprisingly
:15:19. > :15:28.delicious. Get stuck in. Where is the wine? ! See! I have it now! We
:15:29. > :15:32.need wine to go with this. We sent our wine expert, Peter Richards down
:15:33. > :15:40.to the coast of Dorset. So, what has he chosen to go with Paul's cracking
:15:41. > :15:45.cod? Don't go away! It is a glorious day here. The smell of spring is in
:15:46. > :15:57.the air. I have heard that there is some fantastic wine in this town.
:15:58. > :16:02.I'm going to find it. Paul's cod salad is wholesome and
:16:03. > :16:06.comfortingment full of flavours and textures. Bacon is a dominant
:16:07. > :16:10.feature in the dish. So we are definitely in white wine territory.
:16:11. > :16:17.We don't want to overwhelm the beautiful piece of cod. So we need a
:16:18. > :16:24.white that is rich, refined but with a good texture. Chablis is a great
:16:25. > :16:28.call here. Something like this but we also have to splash the cash
:16:29. > :16:36.today, to get the refinement that we need. So, I am heading in a similar
:16:37. > :16:43.style, slightly further south in burgundy, step forward, the Montagny
:16:44. > :16:49.Vieilles Vignes 2010! Good burgundy Chardonnay, especially matured like
:16:50. > :16:53.this, it should have a Bury, nutty, almost a mealy character to it. That
:16:54. > :16:59.is just the case here. It is what we need to tie in with the oatmeal and
:17:00. > :17:06.the creme fraiche in Paul's recipe, but importantly is that underscoring
:17:07. > :17:09.it all is a lovely juicy apple acidity, complimenting the cod and
:17:10. > :17:13.standing up to the vinaigrette. It is a wine that is delicate enough to
:17:14. > :17:18.work with the salad and the wild garlic but also with a richness and
:17:19. > :17:23.an intensity that we need to cope with the bacon and the savoury
:17:24. > :17:32.flavours that linger on the pallet. As a wine man, Paul, I know you will
:17:33. > :17:39.appreciate that cheek cheeky wine to go with your delightful salad.
:17:40. > :17:45.Well, everyone is enjoying this. He has picked a belter. This is such
:17:46. > :17:50.a bargain. Real burgundy flavour that pairs so well with this. I
:17:51. > :17:53.don't know how they pick the wine so well.
:17:54. > :18:01.Normally, you would have to spend up to ?30.
:18:02. > :18:06.In a restaurant you would' happily pay ?30 or ?40 for it.
:18:07. > :18:09.That is a 2010, that was a good year.
:18:10. > :18:16.Lovely. Coming up, he will -- Nigel has new
:18:17. > :18:20.season's asparagus. It is the first of the year, what are you going to
:18:21. > :18:26.do with it? I have some beautiful pork. We are curing it with oranges
:18:27. > :18:35.and spices. Cured for three days. But we don't have three days, Nigel.
:18:36. > :18:40.We have one we did earlier! And we have new season asparagus, the
:18:41. > :18:43.parsnip, and the black pudding and the January King cabbage. You will
:18:44. > :18:46.like that. And you can ask Nigel or Paul a
:18:47. > :19:00.question on this number: Now it is time for another culinary
:19:01. > :19:04.postcard from Mr Rick Stein. He is travelling through Kerala. He is
:19:05. > :19:14.keen to get stuck into a local fish and a local tipple calleded toy.
:19:15. > :19:21.Take a look at this. -- toddy.
:19:22. > :19:26.Popular destinations mark out great local history.
:19:27. > :19:34.Now I think that this is probably the latest, rice barges with all mod
:19:35. > :19:39.cons in Kerala. Cruising through palm-fringed back waters, with full
:19:40. > :19:43.aircondition, your own cook, sun deck and balcony. They once brought
:19:44. > :19:46.in the rice from the paddis inland. Who would have thought that they
:19:47. > :19:56.would be taking honeymoon councils on the holiday of a lifetime? S I
:19:57. > :20:03.suppose that this is what kel ar -- -- kelala is all about. The back
:20:04. > :20:08.waters it is like the Norfolk Broads, I should think, but looking
:20:09. > :20:15.around, this sums up kel Allah to me. I know that I use this word too
:20:16. > :20:19.often, if you can underity but it is so -- fecundity but it is so
:20:20. > :20:25.fertile. I can watch fishermen all day long.
:20:26. > :20:30.It is timeless, basic and magical. This guy is catching the most
:20:31. > :20:35.popular fish here. It is call karimeen pollichathu.
:20:36. > :20:42.There are lots of cafes along the back waters, that serve it with
:20:43. > :20:48.masala. We have stopped off for a coffee and having a break from
:20:49. > :20:54.catching the famous fish in the Kerala back waters. They have asked
:20:55. > :20:59.if I would like something to eat. I have City asked for karimeen
:21:00. > :21:06.pollichathu. He asked if I would like prawns too,
:21:07. > :21:10.and these are the prawns! This is a Bobby Dazzler of a prawn. I said is
:21:11. > :21:16.there a chance we can film them. It would be so good to watch them fish
:21:17. > :21:21.them, but they only do it at night. So I said, well, do you fancy
:21:22. > :21:24.cooking some for us as well? They are going to cook them for us,
:21:25. > :21:30.fried. I was peckish, so they made two
:21:31. > :21:34.dishes for me. Starting with the giant prawns, fried with onions,
:21:35. > :21:40.tomatoes and curry leaves. When the prawns have taken on the colour, he
:21:41. > :21:48.puts in fleshly ground garam Marsala, ground cumin, and more
:21:49. > :21:56.curry leaves. This is a prawn curry by which other prawn curries may be
:21:57. > :22:04.measured. Now he is cooking the fry. In the Marsala is garlic, ginger,
:22:05. > :22:08.chilli, cumin, turmeric, cornflour and lemon juice. You could not get
:22:09. > :22:13.this fish at home but it will work well with bass or bream. And of
:22:14. > :22:20.course it is really pont this, it must be fried in coconut oil. The
:22:21. > :22:25.guy helping us out here is Floyd, no not that one, but he was brought up
:22:26. > :22:29.here and he is a chef. He worked in the Middle East in Bahrain.
:22:30. > :22:33.In Kerala if you go to a house, they do not serve with a fork or a knife
:22:34. > :22:37.or with a spoon. You have to eat with your hand.
:22:38. > :22:45.Let's go, you start. You start from here... Let's see
:22:46. > :22:52.what it is like. What a good fish! This fish, this is the most famous
:22:53. > :23:03.fish in kelala? Yes, sure. You can go anywhere here but most in alapy.
:23:04. > :23:10.What dish would you most be homesick for when you were cooking in
:23:11. > :23:16.aArabia? The most dish I would feel like eating is fish moli and prawn
:23:17. > :23:22.curry. Whenever I leave for Bahrain, I call my mother and I tell her,
:23:23. > :23:28.mummy, I want this dish. She gets it ready for me! I can see what he
:23:29. > :23:33.means. This curry did not disappoint. Bursting with the
:23:34. > :23:40.flavours of pepper, chilli and cumin and the home-made rest's garam
:23:41. > :23:46.Marsala. Words fail me. I thought this was
:23:47. > :23:59.going to be fabulous just seeing it raw, but I love seafood and that is
:24:00. > :24:10.spectacular. Toddy is very important in Kerala.
:24:11. > :24:15.It is not just for the tourists. The Toddy comes from the nectar of
:24:16. > :24:22.the palm bud. This is complicated so bear with me, as I have had a couple
:24:23. > :24:26.of glasses of the magic nectar before witnessing this. Firstly, the
:24:27. > :24:32.chap climbs the palm and then he beats a huge bud in order to get the
:24:33. > :24:37.sap to rise. Then it looks like he has already
:24:38. > :24:43.cut off the top of a bud, which he rubs with a bit of mud. This, I was
:24:44. > :24:46.told, promise oats the rise of the nectar that then starts to drip
:24:47. > :24:53.almost straight away. That is captured in the clay pot. It is then
:24:54. > :24:59.left overnight and collected in the morning. It starts to ferment
:25:00. > :25:03.straight away. By lunch time it is alcoholic, yet quite pleasant to
:25:04. > :25:09.drink, but towards the end of a hot afternoon, it will be absolutely
:25:10. > :25:18.lethal! Floyd, the chef, and my guide here, insisted that I visit a
:25:19. > :25:25.local toddy shop. He says you cannot say you have been to Kerala without
:25:26. > :25:30.having a glass of toddy, so, I thought, OK, then.
:25:31. > :25:34.So, before you leave Kerala, you have to drink this first. You put it
:25:35. > :25:41.in the glass a little bit and wash it. That is the style before you
:25:42. > :25:46.drink the toddy. So now... How much do you put in there, then? You can
:25:47. > :25:51.fill it up. And the first glass, you have to take it full.
:25:52. > :25:56.I have never tasted it before. What if I don't like it? You have to. If
:25:57. > :26:10.you are in a toddy shop, you have to. It goes like this. Cheers...
:26:11. > :26:18.Crikey! That is not bad, actually. That is you started with the toddy.
:26:19. > :26:26.That is the start of trouble! It sings like the angel.
:26:27. > :26:28.So fill the cup up. And when you have started. You keep
:26:29. > :26:48.on going! Phew! That's what happens with too much
:26:49. > :26:53.toddy! That is Kerala, the land of the coconut trees. Coconut is such a
:26:54. > :27:00.versatile dish for savoury and sweet dishes. I am using the coconut for a
:27:01. > :27:04.coconut panacotta. I am making it with blood oranges and making a
:27:05. > :27:10.sauce and doughnuts. I think it goes so well. Firstly, some sugar.
:27:11. > :27:18.So this is a little sauce. It is a little bit of brandy and then some
:27:19. > :27:24.orange liquor and blood oranges. They are fantastic. When you cut
:27:25. > :27:30.them open, look at those. They are used in a famous dish, it is
:27:31. > :27:36.Hollandaways sauce with blood orange juice added to it. It is wonderful,
:27:37. > :27:41.but with this, we use a touch of lemon for sharpness and we warm it
:27:42. > :27:47.up. With the panacotta we throw in the double cream. This is just a set
:27:48. > :27:54.cream. That is what panacotta is. We flavour it with vanilla. Bourbon.
:27:55. > :27:58.This comes from Madagascar. It is a lovely fat pod. They should bend,
:27:59. > :28:03.not snap. We take out the seeds and throw it into the cream. Then I have
:28:04. > :28:10.a mixture of leaf gelatine. That is in cold water, left to soak. Then we
:28:11. > :28:17.have coconut milk and buttermilk. That adds sharpness to the
:28:18. > :28:25.panacotta. So that is that one. Happy with that? Fascinating.
:28:26. > :28:30.Is it fattening? Yes. I was looking at Paul, do you eat
:28:31. > :28:38.your own food? There is nothing of you? I have hollow legs.
:28:39. > :28:46.So, when you add the alcohol, be careful with it. It is like rocket
:28:47. > :28:51.fuel. It literally will fry up. So you want to add the colour and the
:28:52. > :28:55.flavour to the sauce. You basically take it off the heat and add the
:28:56. > :29:01.brandy. This flames a bit, but careful with
:29:02. > :29:08.this one. Do you think there was a girl called
:29:09. > :29:18.Suzette, that this was invented for. This sauce? I think there was.
:29:19. > :29:24.And the Tarte Tatin sisters! Who is that. They were a couple of old
:29:25. > :29:30.dames, that lived in France. And the tart came out of the oven
:29:31. > :29:35.and fell upside down, that is where the name comes from.
:29:36. > :29:41.A bit like scad the beggars! Absolutely.
:29:42. > :29:48.That is incredible. What are you now on a seventh or an eighth series,
:29:49. > :29:53.with Law Order? Yes. It is getting great figures still?
:29:54. > :29:58.It is. People ask me to come down to the pub for a pub quiz but it is not
:29:59. > :30:07.like that for me. I am so often on the show. It is about having a great
:30:08. > :30:11.memory for names and numbers and I have done or not been so great at
:30:12. > :30:19.that myself. The Chase, that was a nice format. I
:30:20. > :30:24.literally sat in an office. Someone at ITV gave me a piece of A had
:30:25. > :30:29.paper and said what do you think of the rules of that. I thought, it
:30:30. > :30:35.looks good. We did the run-through. I started. I started with a couple
:30:36. > :30:39.of The Chases. Then we were up and running. I became a part of the
:30:40. > :30:50.contestant. I was their mate, basically. In the first run-through.
:30:51. > :30:55.It stuck. So we were against the kap chasers.
:30:56. > :31:02.-- Chasers. But if one has to be brought back,
:31:03. > :31:11.it is Bull's Eye. You like that one. Yeah. That was great.
:31:12. > :31:15.Game shows, they are all a reinvention of something.
:31:16. > :31:20.You have done so many different things as well. Now Law Order, UK.
:31:21. > :31:24.It is fantastic to be a part of that.
:31:25. > :31:29.We are in the eighth series of that now. That is good.
:31:30. > :31:33.I am pleased to be a part of that. In America it is massive.
:31:34. > :31:39.We are the only franchise running at the moment.
:31:40. > :31:46.It made 420 episodes in the States. Then they took it off, but it runs
:31:47. > :31:54.in S vuchlt and Criminal Intent, but I think that we are probably the
:31:55. > :31:57.only franchise running. Our show is dubbed into Portuguese, Italian,
:31:58. > :32:01.German. It is the same format. Tell us about
:32:02. > :32:06.it. It is quick. It is the whole thing.
:32:07. > :32:11.It is the crime, we catch the perpetrator quickly. And then it is
:32:12. > :32:14.not really a who done it but it is purely and simply the fact that we
:32:15. > :32:18.have to take them to court and see how the system puts them away.
:32:19. > :32:26.Sometimes they get off. Sometimes we put them away, but strangely, most
:32:27. > :32:33.of the stories in its original guise came from the front pages of the New
:32:34. > :32:36.York Times. The writer would write the story concerning that particular
:32:37. > :32:41.head line. So basically they were all pretty much true to life. It is
:32:42. > :32:47.a show, that I think, in the UK, we have improved on.
:32:48. > :32:51.Oh, right? Don't you think? An American show you have taken? It is
:32:52. > :32:57.one of those things you start off with an American show, they ruin
:32:58. > :33:02.ours. What happened with Office? I have never seen it, I cannot
:33:03. > :33:05.comment. He is sitting on the fence! It is like cars, we make them
:33:06. > :33:13.better. I am not. I have not seen it. I had
:33:14. > :33:18.not seen the American Lua Lua. Dick asked me what I thought. I had never
:33:19. > :33:22.seen it, but maybe that is good as you are not taking on board how it
:33:23. > :33:29.was done and you have fresh eyes. Yours is better.
:33:30. > :33:35.So, it was good. I am playing the part that Jerry Allbrack played, but
:33:36. > :33:42.it has been great. There was a time when I turned up for the rehearsals
:33:43. > :33:48.in 2008. I had been out of one show, coming to Law Order. I was told
:33:49. > :34:00.not to smile by the show runner, the script head and the director. Jamie
:34:01. > :34:05.Bambe are -- Bamber, is the partner, he was the ladies man. I was the
:34:06. > :34:12.older cop. I thought it was great. I had played Danny Boulder in
:34:13. > :34:19.Coronation Street, he was a Jack the lad. So that is then knocked out of
:34:20. > :34:25.you. It was a great part to play. This is a far cry from your first
:34:26. > :34:30.career as a professional footballer? It was actually at Rolls-Royce. I
:34:31. > :34:35.used to build helicopter engines for the Ministry of Defence. That is
:34:36. > :34:45.what I used to do. He is making this up! Your life is not real! I left
:34:46. > :34:52.school and I had been to a secondary comprehensive. My dad said, after I
:34:53. > :34:58.was playing football locally. He said why not go to the factory. It
:34:59. > :35:03.is literally the Harry Potter film studios now it is at the top of our
:35:04. > :35:08.road. I needed a minimal amount of qualifications to get in. Then
:35:09. > :35:14.Rolls-Royce put me through their technical school. I qualified for
:35:15. > :35:18.them and came out the other end an engineer. And I was seen playing for
:35:19. > :35:23.my mum's hospital side on a Saturday. Then they said to me,
:35:24. > :35:29.Brentford, they had been watching. They said do you want to play on
:35:30. > :35:36.Monday night against Southend United. I scored the winner.
:35:37. > :35:43.Have you ever seen James play football? No. He is fantastic! You
:35:44. > :35:46.still have 55 minutes of me here! You don't want to see me play
:35:47. > :35:50.football. Me neither now.
:35:51. > :35:55.No, seriously you don't want to see me play football! So, Law Order on
:35:56. > :35:59.a Wednesday night. Yes, 9.00pm.
:36:00. > :36:02.And the eighth series now? Yes. Well, there are your doughnuts.
:36:03. > :36:08.Thanks. Roll them in the sugar.
:36:09. > :36:14.It is basically a bread dough made with sugar and butter added to it.
:36:15. > :36:23.And there you have the buttermilk and the coconut panacotta with blood
:36:24. > :36:30.oranges, Suzette sauce, and you get to eat them with the lads.
:36:31. > :36:39.What do you think? Do you mind, I haven't had any yet.
:36:40. > :36:43.And buttermilk in that to add the sweetness. What are we cooking for
:36:44. > :36:45.Bradley at the end of the show? It could be duck three ways with
:36:46. > :36:56.roasted pears, shallots, wilted chard and a red wine reduction.
:36:57. > :37:02.Cooked with star anise and cinnamon. Or Bradley could be facing food
:37:03. > :37:08.hell. Breadcrumbs. Mixed in with lemon and parmesan, used to coat a
:37:09. > :37:12.chicken breast, served with an artichoke salad. You will have to
:37:13. > :37:17.wait until the end of the show to see the final result. Right it is
:37:18. > :37:23.time for more action from Celebrity MasterChef. Four new competitors.
:37:24. > :37:44.The first challenge is an invention test, using a large piece of goat.
:37:45. > :37:49.Best of luck! Welcome to MasterChef. This is a mystery box. What we would
:37:50. > :37:54.like you to do is cook for us one plate of food. That is it. So, we
:37:55. > :37:59.are going to ask you to unveil your ingredients.
:38:00. > :38:06.As you can see, you all have one main ingredient. That main
:38:07. > :38:13.ingredient is goat. The box also includes, fennel,
:38:14. > :38:19.polenta, spinach, celeriac, pine nuts, rosemary and thyme and sun
:38:20. > :38:38.dried tomatoes. Ladies and gentlemen, one hour, one
:38:39. > :38:42.dish, surprise us! Let's cook! Miranda Krestovnikov, a natural
:38:43. > :38:48.history presenter cooks for her family.
:38:49. > :38:55.What are you cooking for us? Mashed celeriac, wilted spinach with
:38:56. > :39:01.roasted pine nuts on the top. I am cooking the goat as a stroganoff. I
:39:02. > :39:09.am just going to try it. That is my dish. You may hate it! Miranda, good
:39:10. > :39:12.luck. Boyzone member, Shane. Loves to cook
:39:13. > :39:19.for his children. What are you making for us? I am
:39:20. > :39:23.trying to up an idea of curried goat. I have had it in the past but
:39:24. > :39:32.I am whingeing this. Where did you have curried goat? My
:39:33. > :39:37.wife is West Indian. Her brother makes a fantastic curried goat.
:39:38. > :39:45.Shame he is not here now! We don't have a phone a friend here.
:39:46. > :39:55.I wish we did. Thanks a lot and good luck.
:39:56. > :40:01.You are halfway. Shappi Khorsandi grew up in a
:40:02. > :40:10.food-loving family. Shappi Khorsandi, do you have an
:40:11. > :40:17.idea of what you are doing? Well, I have just put water in my onions
:40:18. > :40:20.instead of oil. So I am in a panic. I have never been so nervous in my
:40:21. > :40:27.life. What are you cooking for us? I am
:40:28. > :40:31.cooking goat curry with polenta. I have always wanted withering looks
:40:32. > :40:36.from you two, so this is a dream come true for me. I told my mother I
:40:37. > :40:42.was on the programme. It took her three hours to stop laughing.
:40:43. > :40:45.Shappi, I this you will be fine, but I want you to calm down a little
:40:46. > :40:55.bit. All right. Thank you.
:40:56. > :41:02.Just 15 minutes left now. Act Actor Brian Capron is best known
:41:03. > :41:08.as Coronation Street seriously killer, Richard Hillman.
:41:09. > :41:12.Brian, by the look of what is on the carcass, you did not do bushry at
:41:13. > :41:17.school? That is true. Tell us what you are cooking for us?
:41:18. > :41:25.I lamb curry. You mean goat! Yes. I will probably
:41:26. > :41:29.put spinach in it and do some mash. Have you given a thought to
:41:30. > :41:35.presentation? I am normally a tidy person. I would like to clean this
:41:36. > :41:38.up. It starts off neat, it ends up neat but in the middle there is
:41:39. > :41:50.chaos. I can see that!
:41:51. > :41:55.You should be thinking about the food going on the plates. There is
:41:56. > :42:06.four minutes left. Four minutes.
:42:07. > :42:14.The final 60 seconds, please. You have a couple of seconds left.
:42:15. > :42:27.Get it on the plates. The time is up. Stop.
:42:28. > :42:34.Fresh pressure First up is Brian, who has made a sweet goat curry,
:42:35. > :42:42.with a celeriac mash, roasted pine nuts, buttered spinach and carrots.
:42:43. > :42:47.I believe you have promise. A creamy nuttiness to the celeriac, the
:42:48. > :42:52.spinach is well seasoned. The goat is starting to go dry but it is
:42:53. > :42:57.passable. There is a lovely fruity tang in your thick creamy sauce.
:42:58. > :43:02.That went OK, mate, didn't it? Amazing. Thank you.
:43:03. > :43:09.And still alive, which in your world is unusual! Thank you, Brian!
:43:10. > :43:17.Miranda has cooked goat stroganoff with sun dried tomatoes, celeriac
:43:18. > :43:24.mash with thyme and steamed spinach topped with pine nuts.
:43:25. > :43:28.I like the earthy nuttiness of the celeriac along side the sweetness of
:43:29. > :43:34.the tomatoes and the soft and the tender flavour of your goat.
:43:35. > :43:40.Shane's dish is a tomato and onion goat curry, served with carrots and
:43:41. > :43:44.potatoes on a bed of spinach. I think you have cooked really,
:43:45. > :43:49.really well. You have flavour all over that plate and the goat is
:43:50. > :43:54.falling off the bone. You have put in hot potatoes on cold spinach is
:43:55. > :43:59.the only mistake. Other than it tastes great and that may be the
:44:00. > :44:04.best goat I have ever tasted. Thank you.
:44:05. > :44:09.Shappi has made a potato and goat curry with celeriac mash, polenta
:44:10. > :44:16.and creamed spinach, served with a side salad.
:44:17. > :44:22.Shall I put that on for you? What is it? Just some stuff. Sorry! Right,
:44:23. > :44:30.OK. What is in the dressing? I don't know. I can't remember. I panicked.
:44:31. > :44:35.It tastes like washing detergent. There are problems. The goat is
:44:36. > :44:39.still lovely and soft. What else is on the plate is a little weird.
:44:40. > :44:44.The other thing is, Shappi, you don't have to do so much. Do a
:44:45. > :44:54.couple of things nicely and well, rather than doing ten things badly.
:44:55. > :45:04.That wasn't bad at all, you know. Goat is not easy. That was not bad.
:45:05. > :45:09.Thank you. Off you go. And next the celebrities are to face
:45:10. > :45:15.one of John's pallet tests. You can see how they get on in 20 minutes.
:45:16. > :45:19.Still to come on Saturday Kitchen Live, Ken Hom and Ching He-Huang are
:45:20. > :45:23.exploring the world of Chinese cuisine. Ching is off to a tea
:45:24. > :45:28.plantation, to pick special leaves before using them to infuse a
:45:29. > :45:35.chicken dish. And Nigel takes on Paul with the Saturday Kitchen
:45:36. > :45:47.omelette challenge. Paul will need all of the CLUCK of the Irish. It
:45:48. > :46:02.gets worse. If he is to improve his EGGstroadinary table time. Nigel, is
:46:03. > :46:09.just here for the Rack! And will Bradley face food heaven or food
:46:10. > :46:18.hell? Now on the menu with Nigel, it is pork. What are we doing with it?
:46:19. > :46:21.We are curing the pork. You are serving this with cabbage and black
:46:22. > :46:27.pudding. Yes, and we are going to pressure
:46:28. > :46:31.cook it. My mum did a lot of pressure cooking when I was little.
:46:32. > :46:46.So we have the orange. The spices are old spice, cinnamon, juniper
:46:47. > :46:51.berries and star anise. So. , Christmassy spices.
:46:52. > :47:00.Or Easter spices? Yes. Give them a good bashing.
:47:01. > :47:08.Spicy pork is traditional at Easter time in Lancashire! It is now! You
:47:09. > :47:13.are celebrating up there, 30 years? Yes 30 years in 2015. So lots going
:47:14. > :47:19.on for that. 18 years with a Michelin star? Yes
:47:20. > :47:22.and in total 30 years, but it has been different phases. Where does
:47:23. > :47:27.the time go? Cooking is always moving. It is always changing. It is
:47:28. > :47:36.never boring. That is for sure. Right, tell us about the cabbage.
:47:37. > :47:42.Jan is grown for me by a guy in the UK, the best grower in the UK. It
:47:43. > :47:44.has so much succulence and sweetness, more than the modern
:47:45. > :47:47.varieties. Right.
:47:48. > :47:53.This is supposed to be an easy dish. This is one you can do at home. Pop
:47:54. > :47:58.that into the pressure cooker. Then pop in the chicken stock. There
:47:59. > :48:05.is about half a litre of chicken stock there. That is going there. I
:48:06. > :48:11.will cook the parsnip. We are going to salt the cabbage.
:48:12. > :48:16.Yes for about three hours and then wash it off.
:48:17. > :48:23.In go the parsnips. That is that. Then I will get rid of
:48:24. > :48:27.this monster. This is a good St Patrick's day dish with the pork and
:48:28. > :48:32.the cabbage and the bacon. Paul, I was trying to make you feel
:48:33. > :48:39.include included Good man. They are not as bad as they say,
:48:40. > :48:49.these Lancashire people, James? ! Let me do the jokes! It is a dish
:48:50. > :48:54.for all occasions. It as James said, a really good Christmas dish, but it
:48:55. > :49:03.is fantastic. Are all of your mates at home, saying get into that James
:49:04. > :49:08.Martin, that Yorkshire fella? ! I have chopped the herbs.
:49:09. > :49:19.Right, the asparagus. There is no rivalry there, Paul.
:49:20. > :49:21.Don't be thinking that there is. LAUGHTER
:49:22. > :49:26.Go on, son. No, there isn't.
:49:27. > :49:32.What do you mean? There isn't. It is such a tradition traditional
:49:33. > :49:37.rivalry. They all are. Now, tell us about the asparagus.
:49:38. > :49:43.Where are you getting this from? This is from the Wye Valley. It is
:49:44. > :49:48.Herefordshire. Not Lancashire. It is far too early for a bit of
:49:49. > :49:55.Lancashire. You didn't see that, did you? No, I didn't see that at all.
:49:56. > :50:01.Why are you doing that, James. Because he has a Michelin star.
:50:02. > :50:06.Snie Do you not leave the skin on the asparagus. In restaurants you
:50:07. > :50:10.eat it as it comes. Modern day asparagus is not as woody
:50:11. > :50:15.as it used to be. You don't have to take loads off.
:50:16. > :50:17.I am just doing the bottom bits for the presentation.
:50:18. > :50:22.The sauce has had a boiling scenario. You can use the bottom of
:50:23. > :50:29.the asparagus and the peelings as the base to a lovely soup. There is
:50:30. > :50:34.lots of nutrition in there. Yes, you can make the soups from it
:50:35. > :50:49.and the purees. I am getting the parsnip and with the fork, break --
:50:50. > :50:53.breaking it down. Where did you get the recipe from, Nigel? I made it
:50:54. > :50:59.up. Because of the black pudding it is
:51:00. > :51:06.not a Lancashire dish? There is a real tradition of curing in the UK.
:51:07. > :51:14.It is there as a thing that we do. But it is adding in the seasonal
:51:15. > :51:18.spice that is great. It just makes, sometimes pork can be boring but
:51:19. > :51:23.this makes it a loyal more interesting. Now I will caramelise
:51:24. > :51:29.it. I have icing sugar. I am not good with fire but we will have a
:51:30. > :51:34.go. What you have to watch out for when
:51:35. > :51:47.using a blowtorch is that you don't just point it down too much. Aim it
:51:48. > :51:52.straight at it. And this gives it a smoky caramel
:51:53. > :51:57.flavour. I have to say that lots of kitchens are use using blowtorches
:51:58. > :52:02.now to get the flavour before and after the cooking.
:52:03. > :52:09.Right there is the sauce reducing down.
:52:10. > :52:15.That's a really cool-looking one, that blowtorch. It looks like it has
:52:16. > :52:23.done a bit of service. I thought it was the black pudding.
:52:24. > :52:31.There is the black pudding. How do you get the black pudding?
:52:32. > :52:37.Well, the traditions is in Lancashire for black pudding. That
:52:38. > :52:45.goes back centuries and centuries. The traditional black pudding in
:52:46. > :52:52.Bury is fatty. They came over to Ireland and got
:52:53. > :52:58.the recipe! Yeah! Yeah! You can get white pudding? Yes, you take out the
:52:59. > :53:05.blood and use onions and herbs and oats. And white pudding is a nice
:53:06. > :53:18.thing. So a vegetarian version? No, it has pork in it! Oh, yeah! So the
:53:19. > :53:23.cabbage is done. Tell us what you have done with the
:53:24. > :53:31.pork rind? We have dehydrated it. We have taken the rind off the pork.
:53:32. > :53:38.Now we want to add texture to the dish. So we have dried out the rind
:53:39. > :53:43.for five days and then we deep-fry it. It is wonderful.
:53:44. > :53:57.Do you put it in the airing cupboard? We have a special machine
:53:58. > :54:03.to dehydrate it. I have one of those. I stand in there for an hour
:54:04. > :54:10.in the morning and an hour in the evening! Can I have one! ?
:54:11. > :54:15.in the morning and an hour in the evening! Can I have one! ! And you
:54:16. > :54:21.are busy with the restaurant and the school? We have the restaurant
:54:22. > :54:25.reopening on May the 3rd. We are using a private room as well. We
:54:26. > :54:33.have had lots going on for the last 12 months and a new pub in Cheshire.
:54:34. > :54:41.That is a posh part of the world. It is a little place called Halton. A
:54:42. > :54:49.pub called the Nag's Head. Have you had the same restaurant all of that
:54:50. > :54:58.time? Northcott. Basically we decided to... If you don't hurry up,
:54:59. > :55:06.it will reopen! No more questions, please! OK. So that is the pickled
:55:07. > :55:24.spicy cabbage. The two pieces of pork going on there. And then the
:55:25. > :55:30.asparagus. And now my sauce. This is a real homely dish. I have done this
:55:31. > :55:35.as ever time I have done Saturday Kitchen, I have thought not to be
:55:36. > :55:40.too complicated. So I have gone really homely.
:55:41. > :55:45.Yes, this only takes three days! And that is the rare breed pork, the
:55:46. > :55:50.black pudding and sauce, and the January King cabbage.
:55:51. > :55:57.All you need is three days in a hydrator and you are done! It is not
:55:58. > :56:03.complicated at all but it tastes great! I know it does. Dive into
:56:04. > :56:08.this one. Taste this one, Bradley. Dive into that and tell us what you
:56:09. > :56:14.think. I like the... I this it is important
:56:15. > :56:18.when you are eating the dish, that it gives you that texture, the
:56:19. > :56:24.crispsness. Lovely. You can season them.
:56:25. > :56:31.You can put them in bags and sell them! Right we need wine to go with
:56:32. > :56:39.this. Peter Richards has been in Poole in dor is set. What has he --
:56:40. > :56:51.in Dorset, so what has he chosen to go with Nigel's perfect pork?
:56:52. > :56:58.All of the ingredients in Nigel's pork recipe work so well together
:56:59. > :57:02.and there is something different in every mouthful. So we need a wine
:57:03. > :57:07.that is elegant and versatile. Now this dish does go with a range of
:57:08. > :57:15.styles. If you are into your white wines, then go for a richer style of
:57:16. > :57:21.Chenin Blanc from the Loire Valley from South Africa, but there is a
:57:22. > :57:28.savouriness that works well with the red wine and juicy styles like Pinot
:57:29. > :57:35.Noir, but the best match and the best value comes from the southern
:57:36. > :57:37.Rhone Valley, in particular, the Extra Special Cotes du Rhone
:57:38. > :57:45.Villages 2012. Southern French reds in from one to
:57:46. > :57:51.Pappe often have a subtleness that works well with the pork and the veg
:57:52. > :57:54.dishes. This one has lots of juicy, bittersweet dark fruit character.
:57:55. > :58:01.That cuts through the pork and picks up on the juniper. It is savoury and
:58:02. > :58:06.earthy, to tie in with the parsnip and the lardons in the black
:58:07. > :58:13.pudding, but it is also crunchy and fresh to work with the asparagus and
:58:14. > :58:19.the cabbage. On the finish it is soft and ak seven twits the perfume
:58:20. > :58:23.of the orangey marinade. So, Nigel, a wholesome and a harmonious dish
:58:24. > :58:27.and here is a great-value red to enjoy with it.
:58:28. > :58:30.What do you think of this? I prefer the white, to be honest, out of the
:58:31. > :58:34.two. Think, yeah. Well, we have to give
:58:35. > :58:39.Paul something today. You are had the outstanding wine today. You won
:58:40. > :58:44.the wine challenge. Not the omelette one. It is great picking up on the
:58:45. > :58:48.spice and the pork it is balancing that nicely. Sometimes you can serve
:58:49. > :58:54.a white with the pork. Happy with that I have not stopped!
:58:55. > :59:02.Right, let's go back to Celebrity MasterChef with the four est
:59:03. > :59:06.contestants, they now have to face the pallet test. Take a look at
:59:07. > :59:12.this. This is the tasting test. I am going
:59:13. > :59:15.to cook it, they have to taste it. Then they have to recook the dish
:59:16. > :59:24.without the recipe. The dish is a tomato tart. Filled
:59:25. > :59:27.with a tomato onion chutney, served with a salad served with infused
:59:28. > :59:33.oil. I am going to make a tomato and
:59:34. > :59:43.cumin chutney with shallots, garlic and lots of overripe tomatoes and a
:59:44. > :59:46.good quantity of cumin. Vinegar, adding the tomatoes and increasing
:59:47. > :59:53.the heat so that it breaks down quickly. So, puff pastry. A large
:59:54. > :59:57.ring to make the round tart. The second ring, don't cut all the way
:59:58. > :00:02.through. Score it. The outside we want to puff out up, the inside, we
:00:03. > :00:07.don't want to puff up, or the filling comes off. So dock the
:00:08. > :00:15.pastry. If you dock it, it will not rise. So chutney goes on top.
:00:16. > :00:18.That will abheavily-laden tart? Yeah.
:00:19. > :00:24.Now that in the middle. So, into the oven at 220.
:00:25. > :00:29.That is for 15 minutes. Now the tart is in the oven. I'm going to make a
:00:30. > :00:34.herb and a garlic and tarragon and basil oil. I am going to puree it
:00:35. > :00:37.with the fresh leaves to make it green and vibrant but still
:00:38. > :00:41.flavoured. The flavour of that oil will be a
:00:42. > :00:47.mixture of tarragon, basil and garlic? Yes, that's right.
:00:48. > :00:54.Now to make the tap inadequate. Capers, anchovies and the olives. So
:00:55. > :00:58.this is blended. And my favourite extra ingredient into the tap
:00:59. > :01:04.inadequate is brandy and fresh parsley.
:01:05. > :01:09.So now we are almost ready to go. We have the component parts. Our oil...
:01:10. > :01:13.Look at thousand colours that is the Mediterranean. Lovely.
:01:14. > :01:19.Now our oil and the herb salad on top. The tap inadequate. There we
:01:20. > :01:30.go, tomato and cumin tart with herb oil and tap inadequate. Well, let's
:01:31. > :01:35.get them in. -- tapenade.
:01:36. > :01:39.This is the palette test. There you have a dish. My dish. All you have
:01:40. > :01:44.to do is taste it and write down the ingredients that are in it. That's
:01:45. > :01:52.it. That's all you have to do. Good luck. Off you go.
:01:53. > :01:58.Lack of knowledge. I will fall down. I don't know what things are called,
:01:59. > :02:11.but it tastes good. I know that much! It tastes like apple to me.
:02:12. > :02:17.Only Miranda has the cumin, the chutney and the tomato.
:02:18. > :02:22.Now you have tasted it, we want you to cook it. Under the cloth are the
:02:23. > :02:26.ingredients that went into making that dish... And some that did not.
:02:27. > :02:34.You have 50 mens. Ladies and gentlemen, let's cook.
:02:35. > :02:40.The ingredients have been separated into four groups. Those to make the
:02:41. > :02:46.chutney, the tapenade and the herb oil and salad and the puff pastry
:02:47. > :02:51.tart, but they have been given short crust pastry to test them. With no
:02:52. > :02:56.recipe, they will have to rely on their palette and skill alone.
:02:57. > :03:19.I have never baked in my life! Just 15 minutes.
:03:20. > :03:23.There is no time to make mistakes. That's the thing. You have to get it
:03:24. > :03:27.right the first time. I feel under pressure right now. The tart will be
:03:28. > :03:29.a disaster. All done? Yes.
:03:30. > :03:47.You were fast. Ten minutes to spare. You have just five minutes left.
:03:48. > :03:57.That's it, guys, the time is up. Bring your plates up.
:03:58. > :04:06.Your palette test today was a tomato tart with a tomato and cumin
:04:07. > :04:12.chutney, a black olive tapenade, herb salad and a herb and garlic
:04:13. > :04:18.infused oil around the outside. Shane? I think that you have a
:04:19. > :04:22.presentable looking tart there. You finished before everybody else.
:04:23. > :04:30.Not bad to work fast but the pastry should be cooked more. I like the
:04:31. > :04:35.tapenade. That is delicious the richness of olives and anchovies in
:04:36. > :04:40.the right proportion. I would have loved to have seen more herbs on
:04:41. > :04:49.top, but not bad at all. Miranda.
:04:50. > :04:55.I love the way that you laboured over the tapenade using a knife as
:04:56. > :04:59.you did not find the blender. You did it by hand. For me that is the
:05:00. > :05:04.star of the show. It is strong, bold. I am pleased. I happy with the
:05:05. > :05:19.tastes. The sweetness of the chutney, the tomatoes and the tang
:05:20. > :05:28.of the tapenade but that is spoiled as the oil has no herbs in it at
:05:29. > :05:35.all. Brian.
:05:36. > :05:41.Wow! LAUGHTER
:05:42. > :05:44.That tapenade is so sharp. So sharp. Far too many capers in it, but I
:05:45. > :05:49.really like the sweetness that you have inside the chutney. I like
:05:50. > :05:56.that. Sorry, Brian, but today you learned
:05:57. > :06:03.a lesson. The proportions are wrong. You don't
:06:04. > :06:09.have enough tomato. And there is too much tapenade.
:06:10. > :06:14.It's not like Johns. There are things that are wrong. The pastry is
:06:15. > :06:18.wrong. The chutney is not really there, but there are nice flavours.
:06:19. > :06:29.I like the oil. I like the tomatoes, I like the tapenade.
:06:30. > :06:33.Thank you very much indeed. We will see you soon.
:06:34. > :06:37.Off you go. Next week, the four celebrities take
:06:38. > :06:41.their first outside catering challenge. Right it is time to
:06:42. > :06:45.answer some of your foodie questions. Each caller helps to
:06:46. > :06:51.decide what Bradley is eating at the end of the show. First on the line
:06:52. > :06:56.is Moya from Cornwall. Hello gorgeous man! I think that she
:06:57. > :07:02.likes you. Are you talking to me or Paul
:07:03. > :07:11.Rankin? ! Both of you. What is your question? Paul, thank
:07:12. > :07:17.you very much for the masterclass on the potato cakes. Can you do the
:07:18. > :07:23.same for me on champ? Gosh yes. Champ is the easiest thing. Cook the
:07:24. > :07:28.potatoes carefully. I like... That's the thing, isn't it. You have to
:07:29. > :07:34.have good Irish potatoes? You get the odd good English potato as well
:07:35. > :07:40.but cook the potatoes carefully. Mash them and then when I do is I
:07:41. > :07:45.boil the milk. I add the chopped spring onions to the milk. So it
:07:46. > :07:50.takes out a little bit of the onion flavour. In with a little bit of
:07:51. > :07:58.butter. Stir it into the mashed potatoes and on to the plate with a
:07:59. > :08:02.huge knob of butter. James Martin-style.
:08:03. > :08:08.What dish would you like to see at the end of the show, food heaven or
:08:09. > :08:13.food hell? Definitely food heaven. Mary is from Yorkshire. What is your
:08:14. > :08:26.question for us? I would like a way of cooking sweetbreads and lamb's
:08:27. > :08:30.fries. Alternative to what? I usually fry them in butter. You can
:08:31. > :08:35.poach them. They are really lovely if you put in mushrooms. They are
:08:36. > :08:39.great with prawns. Take the sweetbreads out of the juice. Reduce
:08:40. > :08:45.it down and make a sauce and pop them back in that is delicious.
:08:46. > :08:50.And on char-grilled toast. And lamb's fri, s, there is no more
:08:51. > :08:57.heavenly away than pan-frying they will. Ten seconds on either side
:08:58. > :09:01.with lemon juice and bur. And in breadcrumbs. I know you don't
:09:02. > :09:07.like that. What dish would you like to see,
:09:08. > :09:14.food heaven or food hell? Food hell. Thank you very much for your answer.
:09:15. > :09:18.And Clive is there, what is your question? I have cuttle fish in the
:09:19. > :09:23.freezer. I would like to know how to prepare it for a dish. I know it is
:09:24. > :09:30.part of the squid family. What are you going to do with the
:09:31. > :09:34.cuttle fish? Pull the tentacles off. Put the finside down. Open up the
:09:35. > :09:39.back, take the inside out. If you want you can scrape the skin off, or
:09:40. > :09:44.cook it with the skin on. Personally, I like salt, pepper, a
:09:45. > :09:50.little bit of oil. A heavy skillet and just let it go on that or a char
:09:51. > :09:56.grill. Cook it quite well. Don't leave it too much under.
:09:57. > :10:01.Sometimes you could bring it to the boil, simmer it, let it cool and
:10:02. > :10:05.then char-grill it if you are worried about it being tough. What
:10:06. > :10:10.dish would you like to see, food heaven or food hell? Food heaven,
:10:11. > :10:13.please. Right it is time for the omelette
:10:14. > :10:18.challenge. Paul is at the centre there.
:10:19. > :10:23.17-odd seconds. The usual rules apply. This one is
:10:24. > :10:30.quick. He is quick is our Mr R a, in, kin. A three-egg omelette. Let's
:10:31. > :10:46.put the clocks on the screens, please. 3, 2, 1, go!
:10:47. > :10:57.A big bit of shell! The worst one ever, but it is definitely cooked,
:10:58. > :11:01.James. Scrambled egg.
:11:02. > :11:04.Two Michelin starred chefs and look at it.
:11:05. > :11:12.At least it is cooked this time. You can safely eat this one.
:11:13. > :11:22.Scrambled eggs, chef. Is this part of the cookery class at
:11:23. > :11:29.Northcott? I hope not! We needed nonstick eggs.
:11:30. > :11:35.You had to beat 28. 76. You did it in 24.46. I will give you that. That
:11:36. > :11:42.is going on the board. Why not. That puts you next to Mr Brian Turner.
:11:43. > :11:48.I feel I have let my omelette fans down. I am very sorry, but I'm still
:11:49. > :11:53.the world champion. It is the pressure of cooking with me.
:11:54. > :11:57.Do you think that you were quicker? No.
:11:58. > :12:06.This is for you. It is going in the bin.
:12:07. > :12:11.# Oh, Danny boy... I am going to keep this, as the music stops if I
:12:12. > :12:16.put the lid down. So will Bradley get his idea of food heaven? Duck in
:12:17. > :12:19.three different ways with poached wine and pear sauce. Or chicken
:12:20. > :12:22.escalope with tomato and artichoke salad.
:12:23. > :12:28.Nigel and Paul make their choices whilst we take a trip to China to
:12:29. > :12:38.join Ken Hom and Ching He-Huang. Ching is off to a tea plantation but
:12:39. > :12:48.first we join Ken. Keep dancing! It is the second day
:12:49. > :12:52.in the Yunnan province. We are enjoying a traditional breakfast at
:12:53. > :12:57.the guesthouse. Hello. Look at the outfits.
:12:58. > :13:01.Beautiful. Look at this vegetable. I love it,
:13:02. > :13:07.chillies like in Thailand. This is the most unusual breakfast I
:13:08. > :13:12.have had in China so far. This is supposed to be the
:13:13. > :13:18.birthplace of tea in the whole of China. I am excited to try the pu -
:13:19. > :13:28.erh tea. It is good for you. It is cleansing. It helps to cloer
:13:29. > :13:35.cholesterol, and helps to do lots of good things. Pu pu p u came to
:13:36. > :13:45.prominence when drunk by emroars during the Tang Dynasty hundreds of
:13:46. > :13:50.years ago. Unlike most teas that lose their
:13:51. > :13:57.freshness, pu - erh tea is fermented to improve the taste, texture and
:13:58. > :14:03.aroma. The most sought-after pu - erh teas can take 30 years to
:14:04. > :14:12.mature. One cup of leaves can reach up to ?1,000.
:14:13. > :14:20.After a two-our journey, arrive at the tiny village of the family who
:14:21. > :14:31.have been growing, harvesting and tending to the tea leaves for
:14:32. > :14:36.thousands of years. This is Zhanglang.
:14:37. > :14:43.Wow! We are really high up. This is a gorgeous little village. Zhanglang
:14:44. > :14:52.is home to 45 families. 80% of whom make a living from selling pu - erh
:14:53. > :15:00.tea to processing factories. Shau-Lu and Shau - lou are friends.
:15:01. > :15:05.They started tea picking when they were 11 and 12. So very young. They
:15:06. > :15:11.went to primary school. There is a school in the village, but they left
:15:12. > :15:17.school at the age of ten and have been tea picking ever sense. -- ever
:15:18. > :15:23.since. We head out to the tea plantation, so that the girls show
:15:24. > :15:28.me the ropes. China's emerging economy in tea has resulted in an
:15:29. > :15:32.export boom. Many villages have converted their land into tea
:15:33. > :15:38.terraces. This is just... The size of it, it
:15:39. > :15:44.is huge. I have never experienced a tea plantation this big, but an
:15:45. > :15:48.investor buying frenzy led to lots of fake pu - erh teas flooding the
:15:49. > :15:55.market. In 2008, the bubble burst and thousands of tea producers went
:15:56. > :15:59.out of business. They are superfast! It is like a
:16:00. > :16:05.blink and they have gone through a whole bush! But with their organic
:16:06. > :16:11.production methods and indigenous skills, passed down through the
:16:12. > :16:16.generations, the Bulang were able to brand the authenticity of their pu -
:16:17. > :16:21.erh tea and ride out the collapse. So this is the best part. The part
:16:22. > :16:28.that they pick of the leaves of the tea. So first the tender shoot and
:16:29. > :16:33.the top two leaves. That is the most priced bit. It has more fragrance as
:16:34. > :16:37.opposed to the older leaves. I have never cooked with the pu - erh tea
:16:38. > :16:44.leafs before. So I am really excited. It is very tender.
:16:45. > :16:49.It is slightly bitter but good for you! Actually, with the tea in
:16:50. > :16:53.traditional Chinese medicine, they say you must have tea in your diet
:16:54. > :16:58.because of the bitterness that we lack. You can get salt, sweet, sour,
:16:59. > :17:03.fiery flavours from many different vegetables and fruit but you cannot
:17:04. > :17:05.get bitterness, that flavour professional, but you can get it
:17:06. > :17:08.from the tea. After a couple of hours, we are
:17:09. > :17:14.heading back to prepare the dinner with the leaves that we have picked.
:17:15. > :17:18.I think that the grand mother is a culinary expert. She is looking at
:17:19. > :17:24.me out of the corner of her eye. Even though I have been cooking for
:17:25. > :17:28.years, it is always a little nerve-wracking entering another
:17:29. > :17:33.woman's kitchen. She was saying that normally they
:17:34. > :17:42.cut the chicken into smaller pieces but I have not cut it small enough.
:17:43. > :17:48.For dinner, I am making chicken infused with pu - erh tea leaves.
:17:49. > :17:51.First adding freshly picked leaves and the chicken to the hot oil in
:17:52. > :17:57.the wok. I love it. It is really woody and
:17:58. > :18:03.smoky from the wood fire underneath. After frying for about four minutes.
:18:04. > :18:09.I add a cup much pu - erh tea made from the sun-dried leaves.
:18:10. > :18:13.So I am pouring the tea in with the leaves and slowly to let the chicken
:18:14. > :18:21.infuse with the flavours of the tea. A quick taste for the seasoning.
:18:22. > :18:27.You know the infusion, that soup base is now really bittersweet. That
:18:28. > :18:32.is from the chicken it is really delicious.
:18:33. > :18:37.I quite like the idea of putting the pea aubergine in. A handful. What I
:18:38. > :18:43.may do is add another element of sweetness from the leaves of the
:18:44. > :18:49.local pumpkin plant here. So I will toss that with the pumpkin
:18:50. > :18:54.leaves in the tea chicken broth. Then, yes, we are good to eat. If
:18:55. > :19:03.you want to try this recipe at home, you can use green tea leave leaves
:19:04. > :19:09.in stead of pu - erh tea and substitute the pea aubergine leaves
:19:10. > :19:15.with diced aubergine. Now it remains to be seen what the grand mother
:19:16. > :19:26.thinks of my efforts. She says yes, that the flavour is
:19:27. > :19:31.good. Not bad. And there is more from Ken and Ching
:19:32. > :19:38.on next week's show. Right it is time to find out if Bradley is
:19:39. > :19:43.facing food heaven or fell. -- food hell.
:19:44. > :19:48.Food heaven is duck. Food hell is a pile of breadcrumbs turned into a
:19:49. > :19:54.chicken escalope with Parma ham and a salad. It was down to the guys. It
:19:55. > :20:02.was 2-1 to food heaven at home. I voted for hell... That matched it
:20:03. > :20:07.up. So it was down to Nigel. He went for heaven. He loves you! He
:20:08. > :20:11.does love you. Right, we can lose this out of the
:20:12. > :20:17.way. Get rid of that. Now we sort out the duck first of all. This must
:20:18. > :20:22.be salted. This is a duck confit. Traditionally done with duck legs.
:20:23. > :20:29.You can confit salmon but this is done with the duck legs. 15 grams of
:20:30. > :20:35.salt per kilo. Leaving it to rest overnight.
:20:36. > :20:42.Need a job, James. It is coming in a minute. Can you sort out the Chard,
:20:43. > :20:48.that will be great. Nigel, you sort out the Chard! So the duck leg we
:20:49. > :20:53.have in there. We cook this in the duck fat. So this is the confit
:20:54. > :20:59.side. This is the duck fat. We slowly cook it for two hours. That
:21:00. > :21:05.softens the meat. That is roasted in the oef within honey. That gives a
:21:06. > :21:12.lovely piece of meat. So take that and pop it in there for two hours.
:21:13. > :21:17.So now that, you take the meat off with the parsley. Save me the leg?
:21:18. > :21:23.Are you talking to me? Yes. So, the duck is now three ways.
:21:24. > :21:29.The thigh, together with duck fat and set into a sausage. So we get
:21:30. > :21:35.the duck on. Cinnamon in here. With cumin, star anise, cloves, black
:21:36. > :21:40.peppercorns. You want the drum stick, James? Yes.
:21:41. > :21:51.Be care tofl leave that whole but then you take your bit.
:21:52. > :21:59.I can't believe you are stolen my recipe! Your recipe? That classic
:22:00. > :22:05.French dish that has been around for hundreds of years! I have cooked so
:22:06. > :22:09.many duck legs in my life, I am the expert! Right, so we have the spice
:22:10. > :22:13.there. That goes on the duck.
:22:14. > :22:20.That smells amazing. We pop that in there. That is warmed
:22:21. > :22:30.through. The duck legs... Like that. We get that warming up. There, the
:22:31. > :22:38.pear can go in as well. A cold pan with the duck so that you
:22:39. > :22:42.get the fat nice and crisps. Put in the pears and the shallots. That all
:22:43. > :22:46.takes the same amount of time to cook. Seasoning on there, salt with
:22:47. > :22:51.pepper. You do this by hand like me? Yes.
:22:52. > :22:56.Then cling film and mix that together and produce a sausage.
:22:57. > :23:05.Lovely. I can do that. Happy with that? This is fantastic.
:23:06. > :23:12.Standing here and having you three guys, cooking at the top of your
:23:13. > :23:22.game. You are so lucky. It is cool. Come on, lads, hurry up! Bradley, I
:23:23. > :23:29.have a mate in Belfast, who wants to go on The Chase? Can you sort it?
:23:30. > :23:36.She can come on. You are in, Rebecca. You are in! Now, this is in
:23:37. > :23:42.the pan. Six minutes it is done. That was quick! Crikey, you u are
:23:43. > :23:46.clever! I have never seen that before.
:23:47. > :23:57.Now we have the Chard. Where is the butter? What made you
:23:58. > :24:04.think Paul was on the top of his game? I tell you what is brilliant,
:24:05. > :24:07.people are on the phone, you three are talking, doing your stuff, it is
:24:08. > :24:14.great to watch that. Three cooking icons that are doing their stuff.
:24:15. > :24:23.What are you doing? You have stuff every everywhere? ! What are you
:24:24. > :24:28.doing? That is Nigel. Now, Paul Rankin, if I can give you
:24:29. > :24:31.this. You have to base the duck legs. I have to? I'm working over
:24:32. > :24:46.here. Don't put that on my board? ! Now colour that nicely, the Chard.
:24:47. > :25:16.Bring it down. He is a nightmare that man, James
:25:17. > :25:22.Martin. He has his moments but he is doing his job. I am the only person
:25:23. > :25:26.from the south, aren't I? It's a worry. I like to keep the numbers
:25:27. > :25:35.up. So this is the duck sausage. This is
:25:36. > :25:42.what Paul is making. So you didn't need this one? No, I
:25:43. > :25:50.was just giving you something to do. Are you being mean to to me because
:25:51. > :25:59.I brought up the football? What is he on about? Nobody really knows!
:26:00. > :26:05.Oh, me playing the football? Yes! Are you really bad at football? I'm
:26:06. > :26:08.not very good. I was more of a rugby person.
:26:09. > :26:15.Right, the roasted shallots. Not that I am change the subject! Are my
:26:16. > :26:19.jobs done? Can I get the wine? No, not yet. The idea of the show, you
:26:20. > :26:23.have to wait until the final minute to get the wine. The sauce is
:26:24. > :26:30.happening here. This is the sauce. We have wild garlic and we have the
:26:31. > :26:36.chard. We have the pears to go with it. That sits with it as well.
:26:37. > :26:40.Then the shallots which we can open out. These are the roasted shallots.
:26:41. > :26:44.You can peel them. They create lovely petals.
:26:45. > :26:52.That is fantastic. We take the duck breast. That is on there.
:26:53. > :26:58.That is a northern portion that. Perfect.
:26:59. > :27:03.Can I get the glasses ready? Yes. Have you got the wine, Paul? He
:27:04. > :27:09.won't let me get them. This is great. Having lunch out with three
:27:10. > :27:12.mates that are three top chefs. Lovely lads! I'll get the ice
:27:13. > :27:16.courtroom. Can you get the knives and the
:27:17. > :27:26.forks. These onions are fantastic. Just try them.
:27:27. > :27:35.They are lovely. Now, go and get the wine out now! Here I go! Then you
:27:36. > :27:45.have... How do you get in? You can't get in? I have it now. Here is the
:27:46. > :27:51.wine! And read that. To go with the dish that Peter has chosen... How do
:27:52. > :27:58.you say that? It is a Tikves Vranac Merlot 2012, Marks Spencer from
:27:59. > :28:09.Macedonia. That must be a misprint. It can't be from Macedonia? ?8. 99?
:28:10. > :28:13.Come on, Nigel. I messed up the big chance I had there introducing the
:28:14. > :28:19.wine. Exactly. Do you want to read it
:28:20. > :28:27.again? Yes, do it again. Oh, that duck is lovely with a pint of stout
:28:28. > :28:31.on St Patrick's day! That is great. That is pretty much heaven on a
:28:32. > :28:35.plate. Try the wine from Macedonia, tell me what you think.
:28:36. > :28:41.I have never had wine from Macedonia.
:28:42. > :28:44.It is good. That is all from us on Saturday Kitchen Live. Cheers to
:28:45. > :28:47.Peter Richards for the wine choices. All of the recipes are on the
:28:48. > :28:55.website. You can enjoy more Best Bites on BBC
:28:56. > :29:00.Two at 9. 55am. We are back next week at the usual time. From us
:29:01. > :29:01.today, have a