:01:52. > :02:00.stunning seafood dishes to look forward to. We have a fantastic
:02:00. > :02:03.line-up of food. There is Rick Stein and brand new episodes of Celebrity
:02:03. > :02:06.MasterChef and Raymond blank. Our special guest has appeared in some
:02:06. > :02:14.of the biggest BBC shows of all time, including Pride and Prejudice
:02:14. > :02:20.and Spooks and now The Hour, but she's the unforgettable Duck Face in
:02:20. > :02:28.Four Weddings and a Funeral. It's Anna. What is it about that film,
:02:28. > :02:33.because I reminded the guys this morning and it doesn't age, does it?
:02:33. > :02:36.I think it's just this brilliant script. It is just so funny. When I
:02:36. > :02:39.first read the script I was laughing so much I called my sister up. She
:02:40. > :02:43.lived upstairs and I said, "You have to come down and read this."
:02:43. > :02:49.Together we sat and we were crying at the kitchen table, it was so
:02:49. > :02:54.funny, even to read it, let alone to film it. It was a real mix and match
:02:54. > :02:59.of actors. That was the secret.It was so exciting when Andie MacDowell
:02:59. > :03:09.turned up, a proper film star. Great. You are here to talk about
:03:09. > :03:17.food and others, because I will cook heaven or hell. The chefs are over
:03:17. > :03:23.there and there are some viewers who will decide. Heaven? I like Arabic
:03:23. > :03:28.food and med containian, so I like pine nuts and roasted vegetables.
:03:28. > :03:33.Lamb. It sounds good. You have almost written the recipe. What
:03:33. > :03:37.about hell? I hate cinnamon for some reason. That's nushle, because if
:03:37. > :03:42.you like the Arabic thing, it's a strong flavour. I don't mind it so
:03:42. > :03:50.much in meat, but sometimes when you get it overpowering some pudding, I
:03:50. > :03:55.find it disgusting. It's either lamb or cinnamon. I am going to combine a
:03:55. > :04:05.few favourites there. I'm going to brush a couple of chops in oil and
:04:05. > :04:06.
:04:06. > :04:09.cook them on a hot griddle and served with a bulga wheat salad.
:04:09. > :04:15.Something that would be great to try on this rainy weekend. Cinnamon
:04:15. > :04:19.buns, I will make an enriched yeast dough and layer it and it is proved
:04:20. > :04:29.and rolled and sliced back on to a tray and proved and baked and
:04:30. > :04:30.
:04:30. > :04:40.covered with a sticky maple syrup glaze. It sounds gusting.If you
:04:40. > :04:43.
:04:43. > :04:47.would like to ask a question then get in touch. If I do get to speak
:04:47. > :04:53.to you I will ask you whether Anna should face food heaven or hell. Are
:04:53. > :04:59.you hungry? Yeah.It's early. haven't had breakfast. It's a
:04:59. > :05:05.bitterliy for scallops, but this man is cooking for us. Over to Nathan.
:05:05. > :05:10.Welcome back. Good to have you on the show. Can I stop you there? I
:05:10. > :05:16.need to show everybody this. I hid it. James has been awarded this
:05:16. > :05:21.ward, which is a special award sh for your service to the industry.
:05:21. > :05:24.You nicked it out of my dressing room. Thank you very much.
:05:24. > :05:32.APPLAUSE Have you got one of these? On the
:05:32. > :05:37.20th anniversary and that is a trophy which counted. Well done.
:05:37. > :05:42.thank Brian Turner for setting me up. Thank you for all the peers who
:05:42. > :05:51.voted. We have scallops here and breeT root and apples and vinegar to
:05:51. > :05:57.make a dressing and sour dough and if you can help with the mayonnaise.
:05:57. > :06:07.Some rapeseed oil? Yes and the lemon too. Get the bacon on, because I
:06:07. > :06:10.
:06:10. > :06:13.want to get the fat out and get it all crispy. This is a ta -- tartar
:06:13. > :06:19.of scallops? When they are straight out, I find the best thing to do is
:06:19. > :06:29.not to cook them for the first day or so. I think raw is a nice way to
:06:29. > :06:30.
:06:30. > :06:35.eat them. Actually, I think it's a perfect breakfast dish. We are using
:06:35. > :06:40.the hand dived scallops? It's controversial and drenched ones. I
:06:40. > :06:45.just say the best thing to do is if you are at home and you want to buy
:06:45. > :06:55.them is ask the fishmonger where they come from. There are managed
:06:55. > :06:57.
:06:57. > :07:01.stocks in the UK. These are the perfect ones to do with this. I've
:07:01. > :07:06.taken it out of the shell and you have a muscle there. You use your
:07:06. > :07:10.thumb and follow it around and then what you get is it pops out nice
:07:10. > :07:14.like that. Would you use the coral as well? Definitely. It's one of my
:07:14. > :07:19.favourite parts. For this dish, I wouldn't. I want the white meat, but
:07:19. > :07:28.save it up and you can make a lovely - they roast lovely as well in the
:07:28. > :07:31.pan. It makes a great butter?Yeah. The core is the very part of the
:07:31. > :07:36.scallop for the chef. Definitely. Then I'll cut them up. What I need
:07:36. > :07:46.to do is get the beetroot on as well. If you can do that. Yeah, I
:07:46. > :07:46.
:07:46. > :07:56.can get that on. That's basically just beetroot and you don't peel it
:07:56. > :07:57.
:07:57. > :08:00.or nothing? Just boil it with salt in the water. You mentioned this is
:08:00. > :08:05.your favourite in two of your restaurants, because you got the one
:08:05. > :08:09.in London now? Yeah, that's right. We have one at the capital in
:08:09. > :08:14.Knightsbridge, which is a lovely location to have a restaurant and
:08:14. > :08:18.I'm honoured to be asked to cook there. Then we obviously have the
:08:18. > :08:22.restaurant down in Cornwall. This is quite a familiar us restaurant that
:08:22. > :08:27.you have taken over. You have a group of chefs. Didn't Brian Turner
:08:27. > :08:32.once run it? Yeah, I seem to put myself under a pressure. He had a
:08:32. > :08:42.star and then Gary. A lot of people. I think Richard was there as well.
:08:42. > :08:48.And there have been some very, very good chefs there. No pressure?None.
:08:48. > :08:51.What is this a come bin anythings of? Fresh, green apple, because we
:08:51. > :09:00.want tartness and the sweetness from the scallops. Then we have some
:09:00. > :09:05.shallot going in there as well, raw. And chives and then we also got a
:09:05. > :09:12.little bit of mayonnaise to bind it all together. Finish it off with
:09:12. > :09:18.crispy bacon and it's there for the saltiness and that is a bit of surf
:09:19. > :09:21.and turve -- turf combination. This is where I get - you take the
:09:21. > :09:25.classic scallop tartar and this is what makes it the difference and
:09:25. > :09:29.this is my difference and this is what I like to do. A lot of the
:09:29. > :09:34.tartars are often sliced too with lime juice and that kind of stuff?
:09:34. > :09:44.Yeah. What I do is I dice these up and they are lovely and fresh.
:09:44. > :09:51.Sometimes they are still moving a little bit as well, which is freaky.
:09:51. > :10:01.We have our little shallots there and you said you want some gerkins?
:10:01. > :10:30.
:10:30. > :10:36.well? Yes, please. A little bit of the mayonnaise as
:10:36. > :10:41.well. Then, well I will do the bread, you
:10:41. > :10:50.do the beetroot. I get the boot root -- beetroot
:10:50. > :10:57.hands! Exactly. As well, you have been busy, you
:10:57. > :11:07.have this little academy? I teamed up with Cornwall College. They have
:11:07. > :11:08.
:11:08. > :11:13.two sites, down in Cornwall. We have Academy Nathan Outlaw. I get to work
:11:13. > :11:19.with about 20 students that have been selected. They want an extra
:11:19. > :11:27.foot in the door when they go to get a job. It is a big reward teaching
:11:27. > :11:32.younger people. People enthusiastic about food. You get a lot out of it
:11:32. > :11:36.So while you're chopping that, I'll do the croutons and you want a bit
:11:36. > :11:41.of lemon. It is nice to see busy people on a
:11:41. > :11:51.Saturday morning! I cooked your dish in rehearsal, there is more to come.
:11:51. > :11:57.
:11:57. > :12:01.If you want to put questions to the chefs, call us on this number:
:12:01. > :12:06.I think I play need your help with that dish.
:12:06. > :12:11.I will take any offer. We are nearly there. We have the
:12:11. > :12:21.beetroot here. Yes a little cat yot in there as
:12:21. > :12:21.
:12:21. > :12:29.well. Then you marinade that in the fridge
:12:29. > :12:35.for about two hours. You have sherry vinegar. A little
:12:35. > :12:45.red wine begin gar as well. A touch of salt and pepper.
:12:45. > :13:13.
:13:13. > :13:15.The nice thing, you can prepare the marinade in advance.
:13:15. > :13:18.Definitely. You can have it in the fridge ready.
:13:18. > :13:19.So you have one in the fridge, a couple of hours? Yes, just so the
:13:19. > :13:22.rawness from the shallots comes away.
:13:22. > :13:24.Then we are there. There is your bacon. That is going in there.
:13:24. > :13:26.And the mayonnaise. Not too much. Otherwise I think that the
:13:26. > :13:28.mayonnaise overtakes the flavour of the scallops. That is the most
:13:28. > :13:30.important thing, not to lose the skal yaps in the mix.
:13:30. > :13:32.Bind it lightly. Yes. There are a lot of flavours in
:13:32. > :13:34.there of the -- There are a lot of flavours in
:13:34. > :13:37.there. Then what we are looking for is
:13:37. > :13:44.just, I'm being watched by Fernando de la Rua doing my quenelle. I am
:13:44. > :13:50.under pressure. I am being watched by Michel Roux
:13:50. > :13:57.roux. I am being chefe, as you do.
:13:57. > :14:03.So lovely, lightly bound with a beautiful dressing.
:14:03. > :14:07.What is nice about the dish, there is not much cooking. A lot of
:14:07. > :14:11.chopping but it can be done in advance. Apart from toasting the
:14:11. > :14:21.bread. Then a little bit of rocket to
:14:21. > :14:23.
:14:23. > :14:31.finish it off. So tell us the name of the dish
:14:31. > :14:35.again. This is a scallop tartar with a
:14:35. > :14:38.bacon, Aprille and beetroot. bacon, Aprille and beetroot.
:14:38. > :14:43.Easy as that. It looks delicious. I know it will
:14:43. > :14:48.taste delicious. Dive into that one first.
:14:48. > :14:55.Yes, scallops for breakfast it could be the way forward.
:14:55. > :14:59.OK. You can do the chopping in advance? In advance of what? !
:15:00. > :15:04.wouldn't want to mix it and then leave it, you do that last minute?
:15:04. > :15:09.Yes, mix it together at the last minute. You were quick, the two of
:15:09. > :15:15.you, well done. Happy with that? The bacon and the
:15:15. > :15:22.am in there? Hmm. You can taste it without the toast.
:15:22. > :15:30.Right we need wine to go with this. We have sent Susie to a rain-swept
:15:30. > :15:34.south coast, what has she chosen to go with Nathan's sensational scallop
:15:34. > :15:38.dish. It is the Isles of white festival. I
:15:38. > :15:48.am here to see what the island has to offer, but it is not really the
:15:48. > :15:54.
:15:54. > :16:02.weather for a stroll on the beach. rich texture and succulent seafood
:16:02. > :16:11.tlaifr. When I see them imagine drinking a glass of fine buttery
:16:11. > :16:16.Chardonnay like this Meursault, but this dish has the fruit in it and
:16:16. > :16:25.the saltiness from the smoky bacon. So I need a different style of white
:16:25. > :16:30.wine. A wine with lots of fruit and vibrant flavours. Here it is. It is
:16:30. > :16:35.the Finest Riesling from Western Australia.
:16:35. > :16:42.Riesling wines can be anything from bone dry to sweet. Australia tends
:16:42. > :16:50.to produce Rieslings at the drier end of the spectrum.
:16:50. > :16:55.So fresh and limey! When you taste it, this wine has everything that
:16:55. > :17:00.Nathan's dish needs it is packed with green apple and lime fruit
:17:00. > :17:05.compliment the beetroot and apple as well as off-setting the saltiness of
:17:05. > :17:14.the bacon there. Is also good acidity to balance the richness of
:17:14. > :17:19.the mayonnaise and scallops. A herbal note to pick up on the me and
:17:19. > :17:25.the choois. This is a recipe full of flavour. This vibrant, refreshing
:17:25. > :17:28.wine is just what it needs. What do you think of this? I love it
:17:28. > :17:32.with seafood it is a great combination.
:17:32. > :17:38.It is great. Fantastic. I'm on the second glass!
:17:38. > :17:43.I can see that! I think at that price, great value as well.
:17:43. > :17:48.Lovely. Coming up, Michel Roux is showing us
:17:48. > :17:56.how to cook with langoustines, what are you doing with it? Well, I serve
:17:56. > :18:04.it with a fillet of the sole, a langoustine tail. Lovely asparagus
:18:04. > :18:12.tips and white wine it is also a with a little butter, then just on
:18:12. > :18:16.the top, I mean this so clean, lovely. I knew Nat was on the show.
:18:16. > :18:21.I thought I have to show him that I can cook fish.
:18:21. > :18:31.Now we are on the river with Rick Stein. He has his sights set on
:18:31. > :18:44.
:18:44. > :18:51.catching a pike. Good luck with that The bargees told me about the fish
:18:52. > :19:01.they're excellent eating they said,- But I really wanted Benoit to catch-
:19:01. > :19:04.I've never been fishing And the fish are jumping
:19:04. > :19:07.Zander and... Well, the zander are jumping.
:19:07. > :19:10.You can't see the pike but they're under the trees on the bank.
:19:11. > :19:13.I just think we forget in England, um...
:19:13. > :19:15.We regard river fish as being a bit sort of, second rate,
:19:15. > :19:18.a bit coarse.
:19:18. > :19:21.In fact, I've very rarely written recipes for them
:19:21. > :19:24.but over here they're really rated,- particularly pike and zander.
:19:24. > :19:27.Zander is, in English, pikeperch - a cross between the two.
:19:27. > :19:30.He's just seen a...blimey!
:19:30. > :19:33.He's just seen a silure on the, um...
:19:33. > :19:43.on the scanner. It looks enormous!
:19:43. > :19:47.
:19:47. > :19:49.It's just typical for me.
:19:49. > :19:52.I'm sitting in this boat, fish jumping all around us.
:19:52. > :19:55.and like all fishermen, Benoit is saying, "A bite! A bite! A bite!"
:19:55. > :19:58.Saying, "Yesterday I caught one this long."
:19:58. > :20:00.Are we catching anything? Not a chance!
:20:01. > :20:05.Please can we come in now? I'm getting VERY wet.
:20:05. > :20:08.Well, that's a bit sad. He says, um...
:20:08. > :20:11.He says this month they're all reproducing
:20:11. > :20:15.and they're not very hungry.
:20:15. > :20:18.They're too interested in other matters.
:20:18. > :20:22.Well, it just makes me laugh with fishermen.
:20:22. > :20:26.If you don't catch something, there's always a reason why it's not possible.
:20:26. > :20:29.But I feel better now cos I know,
:20:29. > :20:31.well, there wasn't much chance anyway.
:20:31. > :20:34.Rick, comme on n' a pas eu de la chance...
:20:34. > :20:37.Oh, merci!
:20:37. > :20:40.J'ai fais le petit peche hier...
:20:40. > :20:42.Et j'espere que tu prendras soin de bien cuisiner ce brochet.
:20:42. > :20:44.It's a fantastic pike.
:20:44. > :20:47.Et...comment tu peux cuisiner ca?
:20:47. > :20:50.Je mange pas de poisson. Mange pas? Nous, on relache le poisson.
:20:51. > :20:54.Oui? On ne cuisine pas, on relache le poisson.
:20:54. > :20:56.He doesn't eat fish! On fait le no-kill!
:20:56. > :20:59.He lets them all go.
:20:59. > :21:02.Well, now I need somewhere to cook it.
:21:02. > :21:05.At the end of this bridge, built by- Napoleon to bring horses from Spain,
:21:05. > :21:08.there's a fine restaurant run by Michel Dessau.
:21:08. > :21:10.He's a traditionalist
:21:10. > :21:13.who only cooks produce from the immediate area.
:21:13. > :21:17.In this case, he's searing foie gras -
:21:18. > :21:19.a huge one by the look of it!
:21:19. > :21:21.Later he'll cook it with cherries.
:21:21. > :21:24.In fact, he's cooking it for my lunch. Not all of it, though!
:21:24. > :21:26.You invented the recipe, Michel? Yes.
:21:26. > :21:31.I invented this recipe this year. This year? Yes, two weeks ago.
:21:31. > :21:36.When the cherry season is here, I try to cook in the cherry juice
:21:36. > :21:41.and the result is very good.
:21:41. > :21:44.It's a good marriage between the foie gras and the cherries.
:21:44. > :21:47.A very, very good marriage.
:21:47. > :21:51.I like the way these French chefs talk. A good marriage with foie gras and cherries.
:21:51. > :22:01.Now, all that's needed is a fine local red wine like a Cuvee Louise from Montauban.
:22:01. > :22:06.Michel was very kind to lend me his- kitchen to cook my precious pike.
:22:06. > :22:08.We've got to get a move on
:22:08. > :22:11.cos we've got lunch service on the way and only have an hour.
:22:11. > :22:13.But it's like a braised whole fish with pinot noir. It's a good recipe.
:22:13. > :22:18.You can do it with trout, sea bass,- with a nice bream, or with hake.
:22:18. > :22:28.So let's get on with it by prepping up the veg.
:22:28. > :22:29.
:22:29. > :22:33.Pretty fond of this sort of pan. It doesn't look brilliant,
:22:33. > :22:36.but it's got a real rugged, funky honesty about it.
:22:36. > :22:38.I'm just melting a bit of butter in the pan
:22:38. > :22:42.and I'll just fling all the root veg in there.
:22:42. > :22:44.I'm not looking for too much colour here
:22:44. > :22:46.because I'm using a pinot noir,
:22:46. > :22:52.so I get a lovely, light, delicate pink finish to the sauce.
:22:52. > :22:55.I'm using ceps and chanterelles here which I'm very lucky to have
:22:55. > :22:57.cos Michel's given me some
:22:57. > :23:01.but this dish can equally well be made with portobello mushrooms -
:23:01. > :23:04.chestnut mushrooms.
:23:04. > :23:06.In they go with the vegetables, which are sweated down.
:23:07. > :23:09.Mix them all up together,
:23:09. > :23:11.then just a touch of intense tomato puree
:23:11. > :23:15.and a whole bottle of pinot noir.
:23:15. > :23:17.The chefs are really looking after me
:23:17. > :23:22.and were good enough to let me have- some vegetable stock to go in too.
:23:22. > :23:28.It's always important to season fish, but never more so than with freshwater fish.
:23:28. > :23:31.Don't forget to descale it too.
:23:31. > :23:34.You can see why I needed such a big pan.
:23:34. > :23:39.Add a few sprigs of thyme and a bay leaf or two.
:23:39. > :23:42.So I'll get some of these flavours over the fish now.
:23:42. > :23:43.Like that...
:23:44. > :23:48.and then pop it into a hot oven for, I guess,
:23:48. > :23:56.about 30 minutes but I'll test it in about 25 minutes time.
:23:56. > :23:58.It's looking good.
:23:58. > :24:01.Yep. That's ready.
:24:01. > :24:03.Now, then,
:24:03. > :24:05.every chef's waking nightmare -
:24:05. > :24:10.how to get a large, well-cooked fish out of its dish in one piece
:24:10. > :24:17.when all the world is watching.
:24:17. > :24:22.One is always SO grateful for an extra hand.
:24:22. > :24:25.Yes!
:24:25. > :24:26.That's yummy!
:24:26. > :24:28.That is really yummy.
:24:28. > :24:31.All I need to so now is let it reduce a little bit more,
:24:31. > :24:35.which is easy in this big pan.
:24:35. > :24:38.then just add a bit of cream, salt, pepper and it's done.
:24:38. > :24:41.Michel said it needed some of his turned potatoes to finish it off
:24:41. > :24:43.and some shredded basil for the extra colour.
:24:43. > :24:47.I think he was trying to get a taste and find out what this mad Englishman was about.
:24:47. > :24:50.Do you want to try some?
:24:50. > :24:53.I hate these bits, Michel, when you're in somebody else's kitchen.
:24:53. > :24:54.Yeah, looks nice. Oh.
:24:54. > :24:59.Wonderful!
:24:59. > :25:03.Mmm, it's nicely cooked. What do you think? Yes, very good.
:25:03. > :25:04.Nice, isn't it? The fish is fresh.
:25:04. > :25:07.Oh, fresh fish is lovely! Yes!
:25:07. > :25:10.The cooking is...fabulous. Thank you very much.
:25:10. > :25:12.Much cooked is no good.
:25:12. > :25:14.These potatoes are SO excellent! I think I keep you here! Yeah?
:25:15. > :25:24.Yes. Well, I'd like to work with you. He's very nice.
:25:25. > :25:35.
:25:35. > :25:36.Looking
:25:36. > :25:37.Looking good.
:25:37. > :25:45.Looking good. Now
:25:45. > :25:50.masterclass on smoking, I thought I would give you another preserving
:25:50. > :25:56.technique it is curing. It works with most fish but it works well
:25:56. > :26:01.with salmon. You can do it with cod too. This is a piece of salmon. I
:26:01. > :26:06.trim the belly off here. The secret of the curing, really, it is a
:26:06. > :26:11.simple mixture of this, where we have a mixture of vanilla, salt and
:26:11. > :26:16.sugar. Traditionally it would be basically salt and sugar. This is a
:26:16. > :26:22.basic recipe for the simple gravadlax. Then you wash it and
:26:22. > :26:26.cover it with dill and that is where it comes from, the gravadlax. I am
:26:27. > :26:30.curing this with vanilla but also you can put whisky with this it is
:26:30. > :26:34.fabulous. A nice single malt. So salt and
:26:34. > :26:40.sugar mixed together with the vanilla. We sprinkle that on the
:26:40. > :26:43.tray. Take a piece of salmon and just pour it on the top it is one of
:26:43. > :26:49.the oldest techniques that you will find of curing.
:26:49. > :26:54.That is it. Curing being a preserving technique?
:26:54. > :26:59.It is as simple as that. All we do now is pop it in the fridge and
:26:59. > :27:04.leave it for 12 hours. The longer you cure it, the stronger it
:27:04. > :27:08.becomes. What happens is that the water comes out of the fish.
:27:08. > :27:12.See that? Look at how much water has come from there.
:27:12. > :27:17.Wow, look how pink it has gone. It changes colour a lot but
:27:17. > :27:24.obviously the water, you can see how much water has come from that. We
:27:24. > :27:32.watch off the salt and the sugar in cold water like that
:27:32. > :27:36.That is your cured piece of salmon. Now we are doing this with a
:27:36. > :27:42.cucumber ketchup. How long does it prestarve for?
:27:42. > :27:50.can keep it for days an days. week.
:27:50. > :27:56.Now we are doing a cucumber ketchup, nice and simple. Salmon works the
:27:56. > :28:02.best for, this but you can use trout and scallops. We basically take the
:28:02. > :28:09.cucumber like that... Trim it up. I will char-gri it.
:28:09. > :28:14.-- I will char-grill it but also we make a simple up the outside of the
:28:14. > :28:22.make a simple up the outside of the I will blend it with sugar, salt and
:28:22. > :28:27.thicken it. It is a simple instant ketchup to go with the salmon. Now,
:28:27. > :28:32.reading your biography, you get a few actors and actresses on the show
:28:32. > :28:38.but I never had one that stretches to seven pages.
:28:38. > :28:42.Oh, really? You have the unique ability, we first saw you in Four
:28:42. > :28:48.Weddings and a Funeral but you have the unique ability to do TV and
:28:48. > :28:54.film. Most go the film route and don't look back, but you managed to
:28:54. > :28:59.mix them both, you must enjoy both? I do. It is a great privilege. To be
:28:59. > :29:04.able to do both fields, we have great stage, radio too, it is great
:29:04. > :29:11.to mix up your experiences. Is that good as you are doing
:29:11. > :29:20.different roles all the time, you are constantly busy? Am I busy?
:29:20. > :29:26.Yeah, you know what I mean, you are not stereotyped? I worked less when
:29:26. > :29:30.I was younger, I am very lucky, as I have gotten older, I have gotten
:29:30. > :29:38.going. What are you doing now? I am doing a
:29:39. > :29:43.play called Private Lives, written by Noel Coward in 1929. It is a very
:29:43. > :29:49.popular English play about a couple obsessed with each other but they
:29:49. > :29:58.can't live with each other nor can they live without each otherment the
:29:58. > :30:06.play begins, they have decided to divorce. Then they are on a
:30:07. > :30:13.honeymoon with new husbands and wives and then they realise that
:30:13. > :30:21.their next door to each other, and they run off together. My partner on
:30:21. > :30:27.stage is Tony Stevens and the son of managie Smith and Robert. She came
:30:27. > :30:32.to see her son, that was terrifying! Can you imagine? The greatest
:30:32. > :30:39.actress we know watching you. So with stuff like that, do you do
:30:39. > :30:43.your own thing? Oh, yes!Do you pick the parts you do? You can't copy
:30:43. > :30:49.managie Smith it would abdisaster, but the play we are doing it is best
:30:49. > :30:56.that it is really about you. That it is character-driven, that you bring
:30:56. > :31:04.your own special type of ity part. You are doing other stuff, the Ian
:31:04. > :31:10.Fleming thing? That is right that is The Life of Evenian Fleming. That is
:31:10. > :31:15.with Dominic Cooper. He was in Mamma Mia! ? Yes, he was.
:31:15. > :31:22.He has done lots of things. I play the original Money Penny.
:31:22. > :31:28.Supposedly. I am a wren in the Admiraltiy.
:31:28. > :31:33.We filmed in Budapset for months. It was fantastic.
:31:33. > :31:40.And then Pramface? That is a comedy. We have done two series. We are
:31:40. > :31:44.doing a third at the end of the year it is about teen age pregnancy. I am
:31:44. > :31:51.the selfish mother that can't bare to hold the baby but wants to get
:31:51. > :31:57.out and get a job! Now there is the salmon. We will finish this off with
:31:57. > :32:02.the cucumber there. This is char-grilled. I have pickled ginger.
:32:02. > :32:06.We have some Japanese rice wine vinegar, salt and sugar. It has been
:32:07. > :32:13.heated through with the chopped ginger. We have cress here. To
:32:13. > :32:23.finish this off, you see this mixture here? It looks like a
:32:23. > :32:29.gazpacho texture but to thicken this ketchup up, this is xanthia gum. It
:32:29. > :32:34.is like a cornflour but you don't have to heat it up. So it thickens
:32:34. > :32:39.it up without adding it cold. You probably don't know but they use it
:32:39. > :32:43.in make-up. It is to stop the mixture from separating and
:32:44. > :32:48.splitting it is the same with this. We add a little bit and it starts to
:32:48. > :32:54.thicken the mixture up. So add a little bit at a time.
:32:54. > :32:59.Here you have a very quick simple little ketchup. That's it. We can
:32:59. > :33:05.put the ketchup, you can see the texture changes, look... That is on
:33:05. > :33:10.the top there. I am doing that with the charred cucumber as well, but I
:33:10. > :33:16.have to talk about one of my favourite shows you have done, I
:33:16. > :33:21.mean, The Hour. You liked The Hour? Yes, I thought
:33:21. > :33:26.it was fantastic. It was a great part for you, it
:33:26. > :33:31.suited you well. It did. Heavy drinking, smoking,
:33:31. > :33:35.cynical! No!It was a great part. A fantastic part for me. A foreign
:33:35. > :33:41.correspondent. Now we have a little bit of cucumber
:33:41. > :33:46.over the top. Now we are all nervous today. Nathan as well as myself. We
:33:47. > :33:52.are cooking for the fella over here. Then you have some of this...
:33:52. > :33:56.nationality would you say this was? Well it is definitely not Yorkshire
:33:56. > :34:00.it is fancy for us! He's an honest man.
:34:00. > :34:04.I don't know. But we have some cress over the top
:34:04. > :34:08.like that then some of this watercress as well, that you can
:34:08. > :34:16.sprinkle over the top. It is nice and simple.
:34:16. > :34:19.I like the char-grill over the cucumber.
:34:19. > :34:27.Dive into that. Tell us what you think.
:34:27. > :34:31.Where is the cucumber? It is there. Owe there! Amazing. I didn't know
:34:31. > :34:36.you could cook a cucumber. It is so fresh and fantastic on the
:34:36. > :34:39.barbecue. Hmm! That is delicious. That really
:34:40. > :34:43.is delicious. I'm not lying. Thank you very much! If there is a
:34:43. > :34:49.skill, dish or technique you would like to us demonstrate, drop us a
:34:49. > :34:54.line. All of the details are on the show. That is on the website at:
:34:54. > :35:01.Right, what are we cooking for Anna at the end of the show? It could be
:35:01. > :35:07.lamb. That could be cooked on a griddle served with couscous with
:35:07. > :35:15.pomegranate seeds. Or she could be facing food hell. That is cinnamon.
:35:15. > :35:20.I will make a baker's favourite, cinnamon buns, covered with a sticky
:35:20. > :35:25.maple syrup glaze. Some of our guests get to decide Anna's feat but
:35:25. > :35:30.you have to wait until the end of the show to see the final result.
:35:31. > :35:37.Right it is time for more Celebrity MasterChef. The four contestants
:35:37. > :35:47.have been split up and sent to some of our finest restaurants in London.
:35:47. > :35:55.
:35:55. > :36:05.Here is one off to the Savoy! Look Emma will be cooking at the
:36:05. > :36:08.
:36:08. > :36:11.Head chef James Pare's Hello, Emma, how are you?
:36:11. > :36:13.the foundation of modern cookery.
:36:13. > :36:16.No, not at all.
:36:16. > :36:18.We start fresh. Right? Yeah. OK, let's go. Thank you.
:36:18. > :36:22.Emma will be taught how to make Sole Victoria,
:36:22. > :36:25.a Dover sole fillet layered with truffle,
:36:25. > :36:29.served with lobster claw, mushrooms and sauce Victoria.
:36:29. > :36:31.So this was a dish that Escoffier created that we're going to recreate
:36:31. > :36:39.with my touch, obviously, a little bit. OK? OK.
:36:39. > :36:42.Michael will be tutored by executive chef Jun Tanaka,
:36:42. > :36:45.at Pearl in Central London. Classically trained
:36:45. > :36:48.by chefs including the Rouxs and Marco Pierre White,
:36:48. > :36:50.he is renowned for his own modern interpretation
:36:50. > :36:53.of traditional French cuisine.
:36:53. > :36:56.Hey, Michael. Nice to meet you. Nice to meet you.
:36:56. > :37:00.Today, it's all about building on t
:37:00. > :37:03.This is going to be a true test, I can feel it.
:37:03. > :37:08.Michael will be learning to make pan-fried gurnard with parsley mash,
:37:08. > :37:10.which is served with a sauce
:37:10. > :37:19.made from a classic French bouillabaisse, combined with aioli.
:37:19. > :37:22.Danny has been sent to Theo Randall- at the Intercontinental.
:37:22. > :37:23.Theo opened here
:37:23. > :37:26.in 2006 after spending 16 years
:37:26. > :37:29.at the renowned River Cafe,
:37:29. > :37:34.where he was head chef when it won its first Michelin star.
:37:34. > :37:37.Hi, I'm Danny. I'm Theo. Nice to meet you. We cook Italian food here.
:37:37. > :37:39.I don't have a single Italian bone in my body, but I'm Italian souled,
:37:39. > :37:42.so I'll show you the whole philosophy behind Italian food.
:37:42. > :37:48.It's all about simplicity and the quality of ingredients. Excellent.
:37:48. > :37:52.Danny is cooking wood-roasted Cornish monkfish with roseval potatoes,
:37:53. > :38:02.artichokes, capers, parsley and prosciutto.
:38:02. > :38:07.Jamie will be cooking at Skylon, situated on London's South Bank.
:38:07. > :38:09.Head chef Helena Puolakka
:38:10. > :38:13.spent three years training under the legendary Pierre Koffmann.
:38:13. > :38:16.Her modern European menu draws inspiration
:38:16. > :38:23.from her classic French background and her Finnish roots.
:38:23. > :38:26.Hi, Jamie. Welcome to Skylon. Thank you very much.
:38:27. > :38:32.The dish that Jamie must master consists of three cuts of lamb.
:38:32. > :38:35.The saddle stuffed with Swiss chard and ceps,
:38:35. > :38:37.the rack and kidney,
:38:37. > :38:47.served with a cherry marmalade and a Swiss chard gratin.
:38:47. > :38:55.
:38:55. > :38:58.I feel like a greyhound in the traps,
:38:58. > :39:00.chomping...chomping to get going.
:39:00. > :39:06.First course ordering three sole Victoria. Me, Chef.
:39:06. > :39:08.Make it quick, OK.
:39:08. > :39:10.Two slices of truffle on each one. They've all got to be the same.
:39:10. > :39:12.Put them in the same spot. It's ready to go, yeah?
:39:12. > :39:22.Service, pick up, please.
:39:22. > :39:27.
:39:27. > :39:37.I need one more sole Victoria. We had a complaint that one of them wasn't seasoned enough. OK?
:39:37. > :39:38.
:39:38. > :39:41.I'm absolutely determined to get this one absolutely bang on.
:39:41. > :39:44.Just one little sprinkle of salt, pepper.
:39:44. > :39:46.Don't forget too, a little bit of lemon juice, yeah?
:39:47. > :39:49.These are the last ones. We want to make them perfect, yeah? Yes, Chef.
:39:50. > :39:51.Perfect.
:39:52. > :39:59.Service.
:39:59. > :40:06.Service.
:40:06. > :40:09.It was beautifully cooked, the lobster tail was fabulous.
:40:09. > :40:17.The Dover sole was beautiful. It's a great dish. Really lovely.
:40:17. > :40:26.Away, one set beef, one monkfish. Danny boy. Yes, Chef.
:40:26. > :40:28.You haven't got time to think.
:40:28. > :40:33.Danny? Yes, Chef. One monkfish, quick.
:40:33. > :40:37.That looks beautiful, Danny.
:40:37. > :40:40.Danny, two monkfish, please. Plate now, table 117.
:40:40. > :40:50.Not too much, not too much.
:40:50. > :40:53.
:40:53. > :40:56.Very simple but very well presented.
:40:56. > :40:59.I actually enjoyed it very much.
:40:59. > :41:02.I've eaten here a few times before a
:41:02. > :41:05.At Pearl, Michael is inundated with orders.
:41:05. > :41:14.Michael, five gurnard away. Yes, Chef.
:41:14. > :41:16.At the moment, I'm more concerned about the fact they look awful.
:41:16. > :41:22.These aren't good enough. We're going to start again.
:41:22. > :41:27.The sauce is a nightmare. If it's too hot, it splits. Argh!
:41:27. > :41:37.That's split. Yeah, that one's split.
:41:37. > :41:37.
:41:37. > :41:40.I am much happier with these. Michael, can I have the fish please?
:41:40. > :41:44.Yes, Chef.
:41:44. > :41:50.absolutely spot on, no mistakes.
:41:50. > :41:57.absolutely spot on, no mistakes.
:41:57. > :42:01.Right, sauce on now, please. Don't dribble.
:42:01. > :42:03.Very fresh, very light.
:42:03. > :42:05.The flavours and the tastes just are remarkable.
:42:05. > :42:09.Jamie is also having to cope with a busy service.
:42:09. > :42:12.OK, Jamie, two more lamb, please.
:42:12. > :42:17.So that's one beef, one lobster, followed by two lamb. Yes, Chef.
:42:17. > :42:25.This looks a little rare. Can you just put it in the oven for a minute?
:42:25. > :42:35.Jamie, two lamb coming up? It's coming. Please.
:42:35. > :42:37.
:42:37. > :42:39.Almost perfect.
:42:39. > :42:41.Almost perfect.
:42:41. > :42:44.The lamb was perfectly cooked.
:42:44. > :42:54.It was a little pink, just how I like it, which was spot on.
:42:54. > :42:54.
:42:54. > :45:39.Apology for the loss of subtitles for 165 seconds
:45:39. > :45:40.We
:45:40. > :45:41.We have
:45:41. > :45:50.We have got
:45:50. > :45:57.the land. When you look at people like Rick Stein and Raymond Blanc
:45:57. > :46:05.doing masterclasses. I set them eight tough one this week. The
:46:05. > :46:15.whole competition is meant to be difficult. Event if I wanted to try
:46:15. > :46:15.
:46:15. > :46:24.to do it, I could not do that! Why should I do that? Now the
:46:24. > :46:34.competition has been fantastic. We are now down to the final six
:46:34. > :46:42.people. If it had been fish, I am sure you would have won the final.
:46:42. > :46:52.30 years. Looking at the past scholars that have won... Tell us
:46:52. > :47:10.
:47:10. > :47:18.some of the people. Those guys up one star, two staff. -- star. The
:47:19. > :47:27.30th anniversary. You were 10 years old when we started the competition.
:47:27. > :47:37.You are going to go and cook the fish. I have to do something. I
:47:37. > :47:41.
:47:41. > :47:51.need another fillet. I need two Phillips. You can take the second
:47:51. > :47:52.
:47:52. > :47:58.one. -- fillets. White wine, fish stock. The most important thing is
:47:58. > :48:08.the freshness of the seafood and the fish. You are going to make a
:48:08. > :48:16.sauce with theirs. I will give you these. Cook them for five minutes
:48:16. > :48:26.on the steamer. They are lovely. Put pepper on it. That is it.
:48:26. > :48:27.
:48:27. > :48:37.Lovely! Turn it over. Fish must be lightly cooked. Very lightly.A
:48:37. > :48:39.
:48:39. > :48:49.little class. This is the source she run-making. -- the sauce you
:48:49. > :49:07.
:49:07. > :49:13.can check on the cooking better. I can cook in the oven, but I love
:49:13. > :49:18.seeing it. I can smell it all around. Can you smell it? It is
:49:18. > :49:24.lovely. It is fantastic, isn't it? Now we
:49:24. > :49:28.go on. That's it, but to go back to the Roux scholarship. You have been
:49:29. > :49:33.there, you know what it is like to judge. You know what I am talking
:49:33. > :49:37.about, the poor guys. They were frightened. Bringing in dishes like
:49:37. > :49:42.this, but the shoulders were back when they put the dish there and
:49:42. > :49:46.they were happy and proud. We have some of the best chefs in the land.
:49:46. > :49:49.It is an amazing competition. It is.
:49:49. > :49:56.Don't forget that all of the recipes from the show are on the
:49:56. > :50:02.website. Go to: Right, we are on the sauce now.
:50:02. > :50:07.Yes, the sole is cooked. That goes there. That is on there. That's it.
:50:07. > :50:11.So you want the juice from the tray, do you? Yes, that is it.
:50:11. > :50:15.It is a bit hot. So this is the little bit of white
:50:15. > :50:20.wine and stock. That's it. The shallots are in
:50:20. > :50:27.there. Perfect. Then you let it cook for five
:50:28. > :50:37.minutes. Then you make it reduce in there.
:50:37. > :50:42.Explain what Nathan is doing. He is pulling the skin from the sole. The
:50:42. > :50:48.best for the fillet of sole is to... I'm trying to.
:50:48. > :50:54.It is because it the from the bottom. That is what happens. In a
:50:54. > :51:03.competition like the Roux Scholarship, we want the best and
:51:03. > :51:11.that is what is happening. I'm struggling. I think I am being
:51:11. > :51:18.stitched up. On the day, I mean, can you imagine
:51:18. > :51:28.on the screen, and watching on the final? Oh, the guys will be
:51:28. > :51:29.
:51:29. > :51:33.nervous! Now we pass the sauce. Now you've been travelling a lot.
:51:33. > :51:36.The restaurant empire is growing. Yes, I opened a restaurant in
:51:36. > :51:41.Vietnam. That must be fantastic for the
:51:41. > :51:46.different food out there? Yes, the spices and the vegetables are
:51:46. > :51:52.vibrant. Then I am working on a new book going to every corner of
:51:52. > :51:58.France but that will take a long time. I am walking! This is on the
:51:58. > :52:04.essence of French cooking? It is. I know a bit more about French
:52:04. > :52:09.cooking than any other, to be honest. I love all cooking, but
:52:09. > :52:14.look at that sauce, look at that reduction. Look at that. If we were
:52:14. > :52:20.filleting the sole the way he is doing it now, we have done it the
:52:20. > :52:23.right way, but by pulling the skin and filleting, the fillets will be
:52:23. > :52:27.slightly chewy. This is what I love about the
:52:27. > :52:37.proper French style of cooking it is the butter. It is! Well, it is
:52:37. > :52:44.very little butter, as you can see! I want to put a bit of lemon in it.
:52:44. > :52:47.Always roll the lemon, then you extract the maximum juice in it.
:52:47. > :52:57.Thank you very much. That's it, a bit of lemon.
:52:57. > :52:59.
:53:00. > :53:09.So, you say this is a cross between a nage and a sauce? Look at that
:53:10. > :53:10.
:53:10. > :53:14., thank you, Nathan. Just check. He is not sure. You like it? It is
:53:14. > :53:22.lovely. We don't even need to strain it. We have done it.
:53:22. > :53:27.So this is the plate straight from the Waterside Inn as well? Yes it
:53:27. > :53:36.is. It is a novel plate. How many years are you celebrating
:53:36. > :53:45.three Michelin stars? 28 years, my dear! And my son, has been holding
:53:45. > :53:53.the fort for almost ten years. Not many families can say that
:53:53. > :53:59.Look at that, he snipped the shievs. So tell us the name of the dish?
:53:59. > :54:05.Fillet of Dover sole with langoustine tail, asparagus steamed
:54:05. > :54:09.and a little crayfish and white wine sauce.
:54:09. > :54:14.I have never done this in seven years but brilliant.
:54:14. > :54:23.Yes, and it went so quick. Thank Yes, and it went so quick. Thank
:54:23. > :54:32.you to both of you! You just know this is going to taste OK, don't
:54:32. > :54:36.you think? Have a seat over here. Tell us what you think of this,
:54:36. > :54:38.then ?! I can't believe you were so quick. It was fantastic to watch
:54:38. > :54:48.you all. Nice and quick.
:54:48. > :54:51.The cooking steamed is fantastic. Steaming and poaching for fish is
:54:51. > :54:59.brilliant. It is the best with the fish is fresh.
:54:59. > :55:06.Right we need Rhine to go with this. We sent Suzie Barrie to the ice of
:55:06. > :55:12.white this week, what has she chosen to go with this magical
:55:12. > :55:17.dish? In true Michelle style this is a classical dish, perfectly
:55:17. > :55:21.executed. It is beautiful to look at. The flavours are subtle and
:55:21. > :55:26.refined. A dish like this needs a wine with elegance. Nothing too
:55:26. > :55:31.powerful or heavy, a wine to ximent and lift the flavours on the plate
:55:31. > :55:38.without overwhelming them. Now, given some of the ingredients in
:55:39. > :55:45.the dish and Michele Roux's French roots, I could opt for a Sauvignon
:55:45. > :55:51.blank. Something like this Sancerre. About b that would work well with
:55:51. > :56:00.the asparagus. But this works well with the butter,
:56:00. > :56:09.I have a wine that fits the bill, it is the Taste the Difference, Pet
:56:09. > :56:19.eat Shab lis. -- Petit Chablis.
:56:19. > :56:28.This is a great wine at a great price. Hmm! That smells appley and
:56:28. > :56:32.gentley creamy. What you get from this Chablis is a crisps version of
:56:32. > :56:36.Chardonnay. It is the lightness of touch that works so well with the
:56:36. > :56:41.sole, the steamed langoustine and the Bury sauce there. Are flavours
:56:41. > :56:46.of green apples that sit well with the asparagus and the samphire. The
:56:46. > :56:52.overall feel of the wine is one of elegance and refreshment, what we
:56:52. > :56:58.need for the dish. I am sure that you have all tasted lots of Chablis
:56:58. > :57:04.in your time, but with a classic dish like this beautiful sole, I
:57:04. > :57:10.can't imagine anything better. Well, what do I say? Well, there is
:57:10. > :57:16.very little to say. Crisps, fresh, easy to drink. I think I will have
:57:16. > :57:19.a few bottles. And �8.99, a real bargainment
:57:19. > :57:28.really good. Are you happy with that? I could
:57:28. > :57:34.carry on eating it. I love eating. Right, let's get back to Celebrity
:57:34. > :57:44.MasterChef. The contest ants now have to show
:57:44. > :57:55.
:57:55. > :58:05.Gregg and John what they have Our four celebs have had
:58:05. > :58:10.and now we're going to ask them inspired by the time
:58:10. > :58:20.Ladies and gentlemen, you've got one hour. Let's cook.
:58:20. > :58:24.
:58:24. > :58:27.Jamie, you have a really concentrated look upon your face.
:58:27. > :58:29.Yes. It's an important round for me today.
:58:29. > :58:31.I need to convince you that I can do restaurant-quality food.
:58:31. > :58:33.Hmm. And can you?
:58:34. > :58:37.I think I can, yeah.
:58:37. > :58:42.The dish you're cooking for us today is...? A pork fillet with Agen prunes and Armagnac,
:58:42. > :58:47.with a celeriac and apple gratin and deep-fried cavolo nero.
:58:47. > :58:57.Cor, this has got into your blood, mate, hasn't it? I love it.
:58:57. > :59:01.
:59:01. > :59:03.Emma, there's an absolute glow of vibrancy and opulence
:59:03. > :59:06.coming from your bench today. What are you going to cook for us?
:59:06. > :59:10.I'm going to cook a pan-fried turbot on samphire with a clam broth.
:59:10. > :59:13.The one big thing I learnt yesterday is that
:59:13. > :59:16.great cooking is a combination of instinct and experience,
:59:16. > :59:21.and I haven't got much experience, but this is an exercise in instinct.
:59:21. > :59:24.So it's definitely changed your outlook, has it? Definitely.
:59:24. > :59:32.It's made me ambitious as a cook. It's wonderful.
:59:32. > :59:42.You're halfway. 30 minutes left.
:59:42. > :59:44.What did that restaurant experience- do for you, Michael?
:59:44. > :59:46.With cooking, what I suffered from
:59:46. > :59:48.is not looking at the bigger picture.
:59:48. > :59:52.I'd always focus on one thing, "This has got to be right," then other things would slip.
:59:52. > :59:54.Being at the restaurant yesterday,
:59:54. > :59:56.I suddenly realised that, actually,
:59:56. > :59:58.a little bit of focus can make a big difference.
:59:58. > :00:00.Michael, what dish are you cooking for us?
:00:00. > :00:02.Some red mullet crusted with almonds,
:00:02. > :00:05.a blood orange and fennel salad, a blood orange vinaigrette,
:00:05. > :00:10.some crushed Jersey Royals and fennel puree.
:00:10. > :00:12.Orange and potatoes? Yes, it's an interesting combination.
:00:12. > :00:15.I think what I learnt yesterday was that take classic flavours,
:00:15. > :00:18.put them together and sometimes give them a twist, surprise people.
:00:18. > :00:28.I think, with this dish, it's going to do that.
:00:28. > :00:31.
:00:31. > :00:33.Danny, probably the fewest ingredients I've seen on a bench
:00:33. > :00:35.when you're cooking for a very long time.
:00:35. > :00:37.What are you cooking for us? I'm doing a piece of sirloin
:00:37. > :00:41.with some roast vegetables and a fresh dressing.
:00:41. > :00:43.Being with Theo yesterday was fantastic.
:00:43. > :00:45.Great experience, good learning for me,
:00:45. > :00:48.and I think before it's all been about technique
:00:48. > :00:50.and presentation and all that sort of stuff.
:00:50. > :00:56.This is really cooking on feel and taste and sensation, really.
:00:56. > :01:03.Hallelujah.
:01:03. > :01:05.Seven minutes left.
:01:05. > :01:10.Just seven, please.
:01:10. > :01:18.Three minutes, guys. Just three minutes left.
:01:18. > :01:24.Time's up. Stop. Stop.
:01:24. > :01:25.First up is Jamie.
:01:26. > :01:30.He has cooked pork fillet with Agen prunes wrapped in pancetta
:01:30. > :01:36.with a celeriac and apple gratin and deep-fried cavolo nero.
:01:36. > :01:38.I really like the look of this.
:01:38. > :01:41.It's really quite modern and very clean.
:01:41. > :01:44.However, I'm happy with my pork pink,
:01:44. > :01:50.but this one here is too under.
:01:50. > :01:53.Got some great flavours coming up from that plate there.
:01:53. > :01:55.Salty ham around that juicy pork,
:01:55. > :02:00.and the depth and sweetness of that- prune with the brandy is lovely.
:02:00. > :02:07.However, that gratin needs some more cooking. It's still firm.
:02:07. > :02:10.Michael has cooked red mullet crusted with almonds,
:02:10. > :02:13.crushed Jersey potatoes, a blood orange and fennel salad,
:02:14. > :02:17.fennel puree and a blood orange vinaigrette.
:02:17. > :02:20.L
:02:20. > :02:29.because I think that I'm looking at a dessert.
:02:29. > :02:33.This is one of these dishes that is g
:02:33. > :02:35.but I get it.
:02:35. > :02:38.I think it's out there, absolutely out there, and I really admire it,
:02:38. > :02:43.and I think it's really interesting and actually quite exciting.
:02:43. > :02:44.Next up is Emma.
:02:44. > :02:50.She's cooked pan-fried turbot on a bed of samphire in a clam broth
:02:50. > :02:56.with pea shoots, broad beans and a fennel salad.
:02:56. > :02:58.Emma, your dish is so pretty.
:02:58. > :03:04.It's so elegant.
:03:04. > :03:06.In that bowl, you have managed to emphasise
:03:06. > :03:09.Mother Nature's natural flavours really, really well.
:03:09. > :03:12.And your matching and pairing of ingredients is perfect.
:03:12. > :03:17.Thank you. However, if this broth is going to remain this thin,
:03:17. > :03:21.then it needs to be stronger. Right.
:03:21. > :03:23.Last up is Danny.
:03:23. > :03:28.He has cooked sirloin steak with roasted Mediterranean vegetables
:03:28. > :03:37.and a chilli and marjoram dressing.
:03:37. > :03:39.A good-looking plate of food and a really good, tasty plate of food.
:03:40. > :03:41.You get smokiness coming from those courgettes,
:03:41. > :03:45.sweetness coming from the peppers, the sharpness of the tomato
:03:45. > :03:47.and the meat perfectly cooked,
:03:47. > :03:52.but that beef needs a huge whacking great amount of pepper on it
:03:52. > :03:55.to give you that spice background to go with all the other wonderful flavours.
:03:55. > :04:03.That's my only criticism. OK.
:04:03. > :04:05.You four are shining.
:04:05. > :04:07.What you've done today is raise this competition up
:04:07. > :04:17.a couple of levels, brilliantly well done. Off you go.
:04:17. > :04:33.
:04:33. > :04:34.answer some of your foodie questions.
:04:34. > :04:34.questions. First
:04:34. > :04:35.questions. First on
:04:35. > :04:42.questions. First on the
:04:42. > :04:46.questions. First on the line it is Calvin from Plymouth.
:04:46. > :04:51.What is your question? I was up early this morning to go to the
:04:51. > :04:58.market. I have friends from Britney coming to eat. I have a selection
:04:58. > :05:06.of seafood, muszels, clams, -- mussels, clams, prawns, cockels and
:05:06. > :05:10.with your great chefs there, what dish can I prepare to satisfy the
:05:10. > :05:16.Bretons? The fish there sounds so good. Steam it open, mix it
:05:16. > :05:19.together, season it, dress with herbs and put it on a platter to
:05:19. > :05:23.let them help themselves. Sounds good.
:05:23. > :05:29.Thank you. What dish would you like to see
:05:29. > :05:34.today, food herself on or food hell? It must be heaven with such a
:05:34. > :05:43.beautiful lady. Hannah, what is your question for snus Is there a
:05:43. > :05:49.different way to cook mussels that is not moules marinaire.
:05:49. > :05:54.Well, you are nine years old but if your dad or mum are there, I would
:05:54. > :05:59.add some beer in there. Maybe make a quiche and pop a bit of cheese on,
:05:59. > :06:09.that but I think that your dad would like it with the beer.
:06:09. > :06:09.
:06:09. > :06:15.You can do it with different spices, you you would use -- you could use
:06:15. > :06:22.Thai, and lemongrass spices. What dish would you like to see at
:06:22. > :06:28.the end of the show, Hannah? would like to see hell! She is only
:06:28. > :06:36.nine, she has a sweet tooth! Jennifer, what is your question for
:06:36. > :06:41.us? As it is Father's Day tomorrow, I want to do trifle. I want to do a
:06:41. > :06:47.special trifle for him. Well, we have the pastry MasterChef
:06:48. > :06:53.here so, trifle? Well, a good sponge cake. It must be light.
:06:53. > :07:03.Whipped cream. Light too. And then, of course, cherries. We are in the
:07:03. > :07:04.
:07:04. > :07:14.season of the cherries. You put them together with the sponge and
:07:14. > :07:15.
:07:15. > :07:21.some thin slivers of pineapple. Lightly whipped with the cream and
:07:21. > :07:25.Lord Coe powder. I would serve it cold but not too chilly. So I wish
:07:25. > :07:33.you a lovely day. What dish would you like to see,
:07:33. > :07:38.heaven or hell? Can I quickly say that three friends are doing a
:07:38. > :07:41.London to Brussels cycle ride today and over the weekend. They are
:07:41. > :07:46.pulling autoevery stop to get there for their chair. So I want to wish
:07:46. > :07:56.them well. Fantastic. What are their names?
:07:56. > :08:04.Lynn, Debra and Veronica. Well done.
:08:04. > :08:07.Right, to the omelette challenge. These guys are pretty quick. These
:08:07. > :08:17.are in the bin. That is not my fault.
:08:17. > :08:24.
:08:24. > :08:33.So, clocks on the screens, are you ready? Three, two, one, go! Oh, no!
:08:34. > :08:43.Burnt butter is that OK? Normally it is, in my book, any way! This is
:08:44. > :08:48.
:08:48. > :08:58.embarrassing in front of Mr Roux. What happened? Give me a break. Oh,
:08:58. > :09:01.
:09:01. > :09:10.dear! It's cooked! What are these bits? You have given him raw bits.
:09:10. > :09:14.It wasn't the eggs. I put some salt in mine by the way. Mine is cooked
:09:14. > :09:24.this time. You were so nasty the last time. He put it in the bin!
:09:24. > :09:26.
:09:26. > :09:32.Just like that! Michel, you did it in... I did it my way!His way was
:09:32. > :09:39.good enough. You did it in 39.28. It puts you in good company. You
:09:39. > :09:45.have Simon and Brian Turner. That is OK. Nathan... Do you think you
:09:45. > :09:52.beat your time of 18.88 seconds? no way. I think you are going to
:09:52. > :10:00.throw it in the bin. I was going to, you did it in 28 .4.
:10:00. > :10:06.Right, is Anna facing her food heaven, rosemary lamb chops or food
:10:06. > :10:15.hell? Our shaefs have to make their choices, while we get another class
:10:15. > :10:25.from the culinary expert, Raymond Blank. He is making his mum's
:10:25. > :10:25.
:10:25. > :11:06.Apology for the loss of subtitles for 165 seconds
:11:06. > :11:16.in Oxfordshire is where Every tomato has its place
:11:16. > :11:23.
:11:23. > :11:25.OK, you don't need to be called Voila. We have a bit of shallot,
:11:25. > :11:28.The way Maman does it, she puts e
:11:28. > :11:31.A bit of garlic, the French, we cannot help it, why not?
:11:31. > :11:33.m
:11:33. > :11:35.Like that.
:11:35. > :11:37.Lovely.
:11:37. > :11:45.Very lovely. It's a rapeseed oil, it's a beautiful, neutral flavour,
:11:45. > :11:50.and then she would pour vinegar. Hot water, Adam, please.
:11:50. > :11:52.OK, tres bien, merci.
:11:52. > :11:54.To help blend your dressing, add hot water at the end.
:11:54. > :11:57.OK, and look,
:11:57. > :12:06.suddenly we are getting this wonderfully silky dressing.
:12:07. > :12:16.All that salt, vinegar will start almost curing the tomatoes, softening the cells.
:12:17. > :12:21.
:12:21. > :12:23.Voila, come on, you.
:12:23. > :12:32.The salad is topped off with chopped parsley, red onion and basil.
:12:32. > :12:42.Voila, bon appetit.
:12:42. > :13:08.
:13:08. > :13:10.Raymond's kitchen garden is his pride and joy.
:13:10. > :13:13.It holds over a hundred varieties of herbs and spices.
:13:13. > :13:18.For his final dish, Raymond's looking for a mixture of delicate herbs, like these garlic flowers.
:13:18. > :13:21.He's created a new recipe - a celebration of the simple tomato.
:13:21. > :13:24.Using tomato essence as his base ingredient, it's five dishes in one.
:13:24. > :13:27.A simple salad sits alongside a granita,
:13:27. > :13:29.tomato jelly, consomme and a sorbet.
:13:29. > :13:35.First, the tomato jelly.
:13:35. > :13:38.So with these wonderful little textures here, tomatoes and all, I'm going to make my jelly, OK.
:13:38. > :13:41.So I take about 200 gram,
:13:42. > :13:47.I'm going to add only a half leaf of gelatine, OK, into a little bit of essence of tomato.
:13:47. > :13:52.When the gelatine's melted, pour into cold tomato essence and leave to thicken.
:13:52. > :13:55.Right, let's move that onto... Meanwhile, what I can do is to start
:13:55. > :14:00.picking up all my little flowers, harvesting my flowers.
:14:00. > :14:06.Bringing the tomato jelly to life, Raymond's garden herbs.
:14:06. > :14:09.They are so delicate, they're so beautiful.
:14:09. > :14:15.Garlic flowers, fennel, coriander seeds and basil.
:14:15. > :14:21.Adam is beheading the little baby basilic - guillotine!
:14:21. > :14:24.And the pips of colourful tomatoes.
:14:24. > :14:26.It is so incredibly beautiful.
:14:26. > :14:33.Look at that. It's like a yellow strawberry.
:14:33. > :14:37.Can you freeze that as well? Freeze it so it's nice and cold.
:14:37. > :14:44.Tres bien. So now, the cold is acting on the jelly, and the gelatine starts to thicken.
:14:44. > :14:49.I want it to acquire texture so the solids don't sink in the bottom,
:14:49. > :14:57.but remain as exactly where I want them to be.
:14:57. > :15:01.S
:15:01. > :15:06.Please, take a tray, mon petit, take a tray.
:15:06. > :15:10.The tomato and herb jelly takes an hour in the fridge to set.
:15:10. > :15:19.Next, a tomato salad.
:15:19. > :15:21.I've filled those tomatoes, so now I'm using
:15:21. > :15:23.the flesh to make a tomato salad.
:15:23. > :15:25.Marinated in shallots, basil, olive oil,
:15:26. > :15:32.and a dash of white wine vinegar.
:15:32. > :15:34.OK, so now...
:15:34. > :15:40.it looks absolutely beautiful, does it taste as it looks?
:15:40. > :15:43.Lovely.
:15:43. > :15:47.No, a rectangular plate which I asked to be put in the freezer s
:15:47. > :15:49.Three parts of the dish are ready.
:15:49. > :15:55.Tomato jelly, the consomme of pure tomato essence...
:15:55. > :15:57...and the tomato salad.
:15:57. > :16:00.A little bit of Mozzarella. Just break it up in little pieces like that.
:16:00. > :16:03.Much nicer.
:16:03. > :16:08.Both of the final elements are made from tomato essence, which has been frozen.
:16:08. > :16:12.So we, we have the same, OK, two essences which are ready,
:16:12. > :16:19.one is ready to be turned into a sorbet, the other one grated into a granita, cos that's what we have.
:16:19. > :16:28.And on. To make the sorbet, you can put tomato essence into an ice cream maker.
:16:28. > :16:33.See, all that is powdered snow, we just need to compact
:16:33. > :16:36.a beautiful sorbet, look.
:16:36. > :16:39.Come on, little one.
:16:39. > :16:42.And a Granita.
:16:42. > :16:44.A granita is a frozen dessert, popular in Italy.
:16:45. > :16:52.It has a crystallised texture made by scraping or shaving frozen fruit juice.
:16:52. > :16:56.The theme, there's five dishes within one, so of course,
:16:56. > :17:05.you can easily translate it into
:17:05. > :17:08.it's quite complex, quite difficult,
:17:08. > :17:11.you can easily translate it into
:17:11. > :17:16.your own home for your friends and for your family.
:17:16. > :17:19.How many millions of dish have been made with a single tomato,
:17:19. > :17:22.and there are still millions of other dishes to be discovered.
:17:22. > :17:32.Always be curious, if you lose the curiosity, you die a little and your food dies a little.
:17:32. > :17:36.
:17:36. > :17:36.mesmerised by that. It is that time of
:17:36. > :17:36.of the
:17:36. > :17:37.of the show
:17:37. > :17:45.of the show to
:17:45. > :17:50.of the show to find out if Anna is facing food heaven or food hell.
:17:50. > :17:54.It could be the lovely lamb chops, with bulgar wheat, or you could
:17:54. > :18:00.have having this pile of ingredients here, the butter, the
:18:00. > :18:06.dough, the cinnamon for the buns. It was up to these guys, really.
:18:06. > :18:11.Oh, so you could cook either one. It was 2-1 to people at home but
:18:11. > :18:14.they have been nice, they have both they have been nice, they have both
:18:14. > :18:22.chosen lamb as well. So what we are going to do, you can
:18:22. > :18:26.prepare these, Michel. So if you can chop the chilli and Nathan if
:18:26. > :18:31.you can prepare the shallots. Then the lamb. We are seasoning this
:18:32. > :18:36.first of all. I love Barnsley chops as well but
:18:36. > :18:41.you can get them in the supermarkets but they are joined
:18:41. > :18:47.together like this, so they don't trim them in half. They keep them
:18:47. > :18:54.together like that A Barnsley chop? That's the one. We
:18:54. > :18:59.season these up. The chef there is are making the
:18:59. > :19:08.ingredients first. We are making our own harissa piece. That is a
:19:09. > :19:13.spice piece for there. Seeds in, James? Yes, we need it is
:19:13. > :19:19.little spicy. We start with the bigger pieces of lamb on there.
:19:19. > :19:24.Then the little ones that will cook quite quickly. Pop them on as well.
:19:24. > :19:32.Nice and hot. On a griddle tray. Always oil the food, never the tray.
:19:32. > :19:38.That is the key to this. Really? You put the salt on now as
:19:38. > :19:48.well? You can do, but a nice hot griddle plate first of all. I am
:19:48. > :19:54.going to make a mixture here. Those are the chip outle chillies
:19:54. > :20:00.that have been soaked in there with a little bit of water.
:20:00. > :20:10.This is great on the barbeque. Get a bunch of rosemary and brush the
:20:10. > :20:11.
:20:11. > :20:15.lamb with the rosemary like that. Very elegant.
:20:15. > :20:21.This is the bulgar wheat. It is a cracked grain. It is not couscous,
:20:21. > :20:25.that is manufactured. This is a cracked grain. You can soak this
:20:25. > :20:35.overnight in cold water. Or straight into the stock and then
:20:35. > :20:45.you cook it for ten minutes and we have this mixture here. Is all of
:20:45. > :20:45.
:20:45. > :20:53.that water absorbed? We need the water from the chillies as well. I
:20:53. > :21:02.will toast off some of the spices. We have cumin, fen Greek seeds and
:21:02. > :21:12.coriander seeds. -- fenugreek.
:21:12. > :21:13.
:21:13. > :21:19.That can be chopped. We can add a little bit of mint as
:21:19. > :21:23.well. Toast these off first, the dry spices then add this to the
:21:23. > :21:30.harissa. You have the chillies in there as
:21:30. > :21:35.well. Fantastic.
:21:35. > :21:40.Now I'm going to grab the lamb now. We will lift this out. You can see
:21:40. > :21:45.the small ones, you don't need to countries-cross but they will cook
:21:45. > :21:51.quickly. You can eat them with your fingers.
:21:51. > :21:57.When you are walking in the shops, the butchers, these have got the
:21:57. > :22:03.French trim. Whereas here it has not.
:22:03. > :22:11.Generally you get a French trim rack of lamb and that is what it
:22:11. > :22:20.looks like. It is easier to carve. They remove the bone here.
:22:20. > :22:26.Again, take this rosemary and brush it over the top.
:22:26. > :22:35.I am so pleased you got heaven. That is what I am. I'm in heaven
:22:36. > :22:40.with all of you guys cooking it is fabulous.
:22:40. > :22:45.Now I'm going to add some rapeseed oil.
:22:45. > :22:55.Why? Rapeseed oil is produced in the UK.
:22:55. > :23:02.
:23:02. > :23:07.I know, we never used to have all of those yellow fields, now we do.
:23:07. > :23:13.Look at. This you have one of these, James.
:23:13. > :23:18.I know, I feel honoured! Now, this lamb we take out. We leave that to
:23:18. > :23:22.rest. So you are cooking the harissa?
:23:22. > :23:29.are cooking that, then adding it to this mixture in a second. So we
:23:29. > :23:37.have the lamb. Turn this over. Michel still likes his lamb with a
:23:37. > :23:41.pulse! How do you know that?That is why I put the bigger ones here.
:23:42. > :23:45.Then we cab start to put this together. You have the piece which
:23:45. > :23:51.is the strength of the dish. You could use it as a marinade with the
:23:51. > :23:59.lamb as well. Then you can pop in the bulgar wheat. That goes in as
:23:59. > :24:05.well. The pine nuts, a little et -- in
:24:05. > :24:15.there. They have been toasted? Yes. Then
:24:15. > :24:17.
:24:17. > :24:27.this mixture with the pomegranate. That is with the mint and the
:24:27. > :24:38.
:24:38. > :24:43.coriander. Also lemon zest. That is key.
:24:43. > :24:49.Look at that. Let's keep busy. Do I need to turn them again? You
:24:49. > :24:55.can turn them if you want. I like to turn them again. There you are.
:24:55. > :25:03.Now I know that in the conversation before, we forgot to tell the
:25:03. > :25:08.viewers about the play. When it is on? What is it called? Private
:25:08. > :25:18.Lives. It is on next Saturday. I hope that I know my lines! It is on
:25:18. > :25:19.
:25:19. > :25:26.in the Gielgud Theatre in Shaftesbury Avenue.
:25:26. > :25:30.I am calling my taxi right now. Be there! Now the lamb it is
:25:30. > :25:35.important not to serve it straight after the barbeque.
:25:35. > :25:44.You have to let the meat rest. Like us, when we have been working very
:25:44. > :25:52.hard in the kitchen, we like to sit before we eat and rest.
:25:52. > :25:57.It is important to let the meat rest. Ten minutes, then carve it
:25:57. > :26:01.before you serve it. I like this dish. It smells
:26:01. > :26:08.beautiful and it tastes even better. Now this is the harissa. You could
:26:08. > :26:16.take this and put a little oil tonne.
:26:16. > :26:23.-- oil on it. We coat this on the lamb.
:26:23. > :26:28.You want to brush this on the others? Oh, yes.
:26:28. > :26:33.So So that is the salad that we have got.
:26:33. > :26:36.It smells beautiful. It is simple. Everything is last-
:26:36. > :26:45.minute, but you could do this with couscous.
:26:45. > :26:50.But what you can get is the pomegranate juice, if you use that,
:26:50. > :26:55.it is a pink salad. You prefer the bulgar wheat to the
:26:55. > :27:05.couscous? It has more bite to it. The texture is better. And we are
:27:05. > :27:11.
:27:11. > :27:18.talking about summer, barbeque. You don't want to be chi-chi! There we
:27:18. > :27:24.have the lamb. I forgot to ask you how you like it, but this is medium
:27:24. > :27:34.inside. And those four are for us! And the juice over the top and
:27:34. > :27:36.
:27:36. > :27:41.before you come to serve it, you have got the rosemary.
:27:41. > :27:44.You brush the top as well. He likes that.
:27:44. > :27:47.He is very keen on that brushing thing.
:27:47. > :27:51.The rosemary is helping the whole lot.
:27:51. > :28:01.Back at my house this would be butter and dripping, but I have to
:28:01. > :28:05.
:28:05. > :28:15.do this for you lot. Dive into that. Now to go with this we have another
:28:15. > :28:17.
:28:17. > :28:23.great wine, Toscano Rosso 2011. There is a bit of kick in there.
:28:23. > :28:27.You can buy the harissa done. That is the nice thing about the French
:28:27. > :28:31.trim racks of lamb, you can eat it with your fingers.
:28:31. > :28:39.That's it. And keep the fat tonne.
:28:39. > :28:42.I like the pomegranate seeds. Keep the fat on.
:28:42. > :28:44.Thank Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:44. > :28:47.Nathan Outlaw, Michel Roux and AnnaChancellor. Cheers to Susie
:28:47. > :28:50.Barriefor the wine choices! All of today's recipes are on the website.
:28:50. > :28:53.Go to: bbc.co.uk/saturdaykitchen. We're back live next week at our