:00:11. > :00:21.Good morning. Let's get the weekend started with 90 minutes of
:00:21. > :00:33.
:00:34. > :00:38.sensational food. This is Saturday Kitchen Live.
:00:38. > :00:45.Welcome to the show. Joining me in the kitchen today are two chefs
:00:45. > :00:48.with two different styles. First, the Michelin-starred Edinburgh man
:00:48. > :00:53.flying the flag for Scottish cooking, it is the brilliant Tom
:00:53. > :00:59.Kitchin. Next, a woman who returned from travelling across China with
:00:59. > :01:04.Ken Hom. It is the award-winning writer and chef, Ching He-Huang.
:01:04. > :01:11.Great to have you on the show. Tom Kitchin, what are you doing. Game
:01:11. > :01:15.on the menu? It has to be. Grouse, it has come into season. We are
:01:15. > :01:20.roasting it with pumpkin, Jerusalem artichokes and beetroot and a
:01:20. > :01:25.dressing over the top. So a homely version.
:01:25. > :01:29.So no gravy, but hazelnut oil? I understand that gravy is
:01:29. > :01:34.difficult. Normally it is with bread sauce.
:01:34. > :01:39.Ching, what do you have on the menu? I have something from China.
:01:39. > :01:47.It is a piece. So I am making twice cooked pork with pickled cucumber.
:01:47. > :01:57.Sounds good. You are serving that with spiced cucumber? Yes, a quick
:01:57. > :01:59.
:01:59. > :02:04.cucumber with the chilli bean sauce. So, two different dishs to look
:02:04. > :02:08.forward to. We have great foodie films from the BBC archives from
:02:08. > :02:14.Rick Stein and Rachel Khoo. The whole lot of them. Now, the
:02:14. > :02:18.special guest today, used to do my job filling in Saturday morning on
:02:18. > :02:22.Live and Kicking, these days he is waking up the nation with the
:02:22. > :02:30.award-winning show, Heart FM. It is the great Jamie Theakston. This is
:02:30. > :02:34.your day off? Yes, this has been a lie-in for me. Normally, I am up at
:02:34. > :02:39.4.30am. You can tell how old people are by
:02:39. > :02:49.what they watched on Saturday morning, is that true? I know you
:02:49. > :02:52.
:02:52. > :02:59.are a big Zor rrbg o fan. Well, -- Zorro fan. I grew up with Swap Shop.
:02:59. > :03:04.Do you miss that life? I have been here today, seeing the crew, I had
:03:04. > :03:09.forgotten how ugly they are. I do miss it. That excitement of live TV.
:03:09. > :03:13.There is nothing like it. Now at the end of the programme, we
:03:13. > :03:19.decide whether or not to cook food heaven or food hell for Jamie. It
:03:19. > :03:24.is based on your favourite ingredient, it is up to the studio
:03:24. > :03:33.guests and the viewers what you are eating. So, food heaven, what is
:03:33. > :03:36.it? I asked my four-year-old son, he said smiley potato faces, but
:03:36. > :03:41.for me it would be something crab- related.
:03:41. > :03:44.I am happy with that. What about the dreaded food hell? That is easy,
:03:45. > :03:51.I have terrible memories of chocolate and cherry gateau as a
:03:51. > :03:55.child. I think it was something about the' 70s, dry sponge and
:03:55. > :04:00.awful cheap cooking chocolate and cherry flavouring.
:04:00. > :04:06.That is what I'm doing later! So, it could be chocolate and cherry
:04:06. > :04:11.gateau or plaice with crab and samphire.
:04:11. > :04:18.The plaice is mixed with caper, olive oil, herbs, eggs, and the
:04:18. > :04:22.sauce made with the brawn meat from the crab, white wine and garlic.
:04:22. > :04:32.Finished off with a touch of mayonnaise with samphire.
:04:32. > :04:39.How does that sound? Lovely. It is marsh samphire or supermarket
:04:39. > :04:45.samphire? It is supermarket! Or chocolate and cherry gateau.
:04:45. > :04:50.First I will use classic chocolate sponge, layered with cherry jam and
:04:50. > :04:55.cream. Topped with a rich chocolate icing, fresh cherries and chocolate
:04:55. > :05:00.sprinkles on the top. You have to wait until the end of the show to
:05:00. > :05:10.see which one Jamie is getting. If you would like to ask us a question
:05:10. > :05:16.
:05:16. > :05:22.We have our work cut out for us today. He has been on MasterChef,
:05:22. > :05:27.now he knows everything about food. Cooking first, it is the champion
:05:27. > :05:32.of great Scottish cooking, it is the brilliant Tom Kitchin.
:05:32. > :05:37.So, what are we doing today? Well, really exciting. Grouse, it is a
:05:37. > :05:46.great time of year for it. It is a young grouse. We are going to rest
:05:46. > :05:51.it, with some roasted Jerusalem artichokes, beetroot and a dressing.
:05:51. > :05:54.So, do you want me to start on veg. So, do you want me to start on veg.
:05:54. > :06:00.Yes, the chopping. So, tell us about grouse. It is the
:06:00. > :06:05.start of the grouse season, but what should people be looking for?
:06:05. > :06:10.It starts on the glorious 12th, but this year it was on a Sunday, so we
:06:10. > :06:15.had to wait until the 13th. I use young grouse for roasting. If you
:06:16. > :06:22.use old grouse you have to braise it otherwise it is like eating a
:06:22. > :06:25.Wellington boot, really. I can tap the foot here and pull the tend ons
:06:25. > :06:31.out of that. You mention the young and the old,
:06:31. > :06:37.is it size-related? We are looking for the tenderness of the young.
:06:37. > :06:41.You use it until October, after that there is the other game, the
:06:41. > :06:51.partridge, the pheasant or the mallard, the wild duck. Really it
:06:51. > :06:51.
:06:51. > :06:56.is a great time of year. So season that. You can buy these down the
:06:56. > :07:02.farmer's market. Or a good butcher's.
:07:02. > :07:12.They should, you should get them for about �7 a bird. It is a great
:07:12. > :07:18.Saturday supper. Is it one bird per person? Yes, one
:07:18. > :07:22.bird does a full portion. You are doing a little bit of
:07:22. > :07:29.dicing. As we roast the grouse we will add the vegetables there to
:07:29. > :07:32.roast. So, celariac, I love this stuff,
:07:32. > :07:40.but some people don't know what to do with it.
:07:40. > :07:48.It is fantastic. The skin as well. If you throw that in the bin you
:07:48. > :07:51.will be chased down the street. So, this can be cooked in salt as
:07:51. > :07:56.well with a salt crust, it is lovely.
:07:56. > :08:03.Oh, yes. There you see there is that lovely
:08:03. > :08:07.golden colour there. What about game Ching, in Chinese
:08:07. > :08:14.cooking? Rabbit is popular. Actually, I have not cooked very
:08:14. > :08:18.much with game before. But we love wild pig. We roast them
:08:18. > :08:22.like suckling pig-style on a big fire. That is very popular.
:08:22. > :08:27.Definitely, yes. You know in those days, as China is
:08:27. > :08:33.such a big country, you eat whatever you can get.
:08:33. > :08:37.So, we have the grouse. What we do is cook it on one breast
:08:37. > :08:43.for four minutes. Turn it over on to the other breast and sit it up
:08:43. > :08:48.for two minutes. So it should take ten minutes in the oven. In it goes.
:08:48. > :08:54.So you basically want to cook it for four minutes and then turn it
:08:54. > :08:59.over? Yes, from breast-to-breast. You are doing this with a garnish
:08:59. > :09:06.of in-season root veg? Yes. In the restaurant we make the sauce
:09:06. > :09:11.from the character areas, the bread sauce, the game chips, but it is
:09:11. > :09:14.very restauranty. At home it was a nightmare, I had pans everywhere,
:09:15. > :09:19.things were going off, the kids were screaming. This is good as it
:09:19. > :09:27.is all cooked in one pan. It is full of flavour as well.
:09:27. > :09:35.What about game, I don't expect you get to cook that on MasterChef?
:09:35. > :09:41.and I'm a big celeriac fan. One of the sides that I did was as a
:09:41. > :09:46.gratin it was fantastic. That will be on the menu next week.
:09:46. > :09:52.It sounds good. How young should the bird be?
:09:52. > :09:56.are hatched in the spring/summer. This is the importance of the
:09:56. > :10:01.weather. If there is bad weather, it kills the young chicks, but that
:10:01. > :10:07.is how young the bird is. So, the Jerusalem artichokes,
:10:07. > :10:12.normally these are more fatter? These are young ones. Instead of
:10:12. > :10:22.glanching it, we roast it all in the pan -- glanching it, we roast
:10:22. > :10:23.
:10:23. > :10:28.it all in the pan -- blanching. We need cob nuts.
:10:28. > :10:34.We don't have any, chef! OK, we'll have hazelnuts.
:10:34. > :10:38.So that is going in the oven at a lower temperature? Yes, that should
:10:38. > :10:43.take ten minutes. Now we have the shallots to make the dressing. If
:10:43. > :10:49.you crush those up. I will make the dressing.
:10:49. > :10:56.Now, you mentioned cob nuts, they are in season? Yes, exactly. Very
:10:56. > :11:02.tasty. They are in season. In the faerblaries market, you can sense
:11:02. > :11:04.the whole -- in the farmer's market, you can sense the whole seasonal
:11:04. > :11:10.thing. That is what this dish is about.
:11:10. > :11:16.So, the sauce, you want the pan back for that one.
:11:16. > :11:21.Do you want that one or a fresh pan? We are just going to mix it.
:11:21. > :11:25.Cob nuts are delicious, they are a sweeter version of hazelnuts.
:11:25. > :11:29.I use them in a crumble. You can do all manner of different
:11:29. > :11:39.things, they are wonderful. If you would like to ask a question to the
:11:39. > :11:49.
:11:49. > :11:56.chefs you can call this number, or that is in the oven? If you put the
:11:56. > :12:01.chives in there, the hazelnut oil and a dash of sherry vinegar, and I
:12:02. > :12:06.will... This is a great thing that people should be buying, sherry
:12:06. > :12:11.vinegar. Yes, and hazelnut oil. The
:12:11. > :12:17.Jerusalem artichokes are nutty, so the hazelnut works well.
:12:17. > :12:23.Especially with the stews, it cooks through the fattiness.
:12:23. > :12:30.Let's take the veg out. There we have the roasted veg.
:12:30. > :12:36.I will turn that one over. These boot roots are the cooked
:12:36. > :12:40.ones. If you were to cook them yourself, you can cook them. But
:12:40. > :12:47.they take a long time to cook, but they are delicious.
:12:47. > :12:52.Now, let's have a look at this, this is nice and crisp on the bacon.
:12:52. > :12:57.Pop it in for another six minutes. That is that done.
:12:57. > :13:05.I'm adding the hazelnut. traditional garnish is bread sauce
:13:05. > :13:13.and game chips, like crisps but with holes in them.
:13:13. > :13:22.Yes, and wild mushrooms. Did you want this? No, chef.
:13:22. > :13:32.Lemon? Now we are going to de-bone the grouse. We ehave 1 minute left.
:13:32. > :13:36.
:13:36. > :13:44.-- we have 1 minute left. The grouse, the male and the female
:13:44. > :13:48.in fes ants, there is -- pheasants, there is not that much difference
:13:48. > :13:53.in size? No, they are similar. We keep the bacon.
:13:53. > :13:58.That is the best bit. The meat is so young and tender.
:13:58. > :14:04.But if you over-cook it, you are in big trouble.
:14:04. > :14:10.How popular is this on your menu? We change the menu all the time,
:14:10. > :14:15.but without plugging it too much, this is from my new book, the
:14:15. > :14:20.roasted autumn veg which is in the new book, Kitchen Suppers, so the
:14:20. > :14:25.grouse is on the menu. You have done it now! I mix the two
:14:25. > :14:35.together. That is the great thing about cook books, you take a little
:14:35. > :14:35.
:14:35. > :14:44.bit and add a different twist on it. Of course you are cooking again
:14:44. > :14:48.next month at the Good Food Show in Glasgow? I love it. It is so much
:14:48. > :14:52.fun. Hopefully I can manage you to come to Edinburgh. Have some dinner
:14:53. > :14:57.with us, maybe a grouse. So there are all of the lovely vegetables.
:14:57. > :15:00.There is the young grouse and the lovely dressing. It is difficult to
:15:00. > :15:10.do a gravy like in the restaurant at home.
:15:10. > :15:16.
:15:17. > :15:26.the roasted young grouse. We have roasted Jerusalem artichoke,
:15:27. > :15:31.
:15:31. > :15:35.pumpkin, beetroot and a hazelnut like? We're getting hungry. What
:15:35. > :15:42.about grouse, have you tried it before? I tend to be not a gamey
:15:42. > :15:48.kind of person. If it's too, well if it's too gamey, if it's too...
:15:48. > :15:55.Strong. Well hung, can I use that expression? Yeah it's the strength,
:15:55. > :15:59.hanging produces the strength of the game. I don't hang my grouse. I
:15:59. > :16:03.love the young, fresh flavour. mentioned the gravy which is heavy,
:16:03. > :16:08.this is quite light. It's like hopefully people can see this today
:16:08. > :16:12.and do it at home. Get down the farmers' markets. It's so fresh and
:16:12. > :16:18.vibrant. Not as strong as traditional game. Not at all. That
:16:18. > :16:23.is amazing. That is fantastic. We're not going to get any! I know!
:16:23. > :16:28.We sent Tim Atkin to Sussex this week and he is starting off with a
:16:28. > :16:33.place more famous for engine oil than fine line, Goodwood. I wonder
:16:33. > :16:37.what he's chosen to go with the grouse.
:16:37. > :16:43.I'm on the starting grid at the Goodwood motor circuit in time for
:16:43. > :16:53.the revival. Now I'm heading into chichister to find revved up wines
:16:53. > :16:55.
:16:55. > :17:00.chichister to find revved up wines Tom, these are the flavours of
:17:00. > :17:05.Autumn, the richness of the grouse and those lovely roasted vegetables.
:17:05. > :17:11.I'm after a full bodied, heady red wine to partner them. No whimpy
:17:11. > :17:15.wines here. We could go with this one from southern Italy. I'm
:17:15. > :17:25.looking for a wine with more texture. I'm going to Portugal to
:17:25. > :17:29.
:17:29. > :17:35.find it. The wine is a 2009 Tinto Portugal have local grapes you
:17:35. > :17:42.won't find anywhere else in the world. But they're blended with two
:17:42. > :17:47.international grapes. This is something of a reinvented classic
:17:47. > :17:54.ah, a traditional wine with a modern twist. On the nose, we've
:17:54. > :18:00.got BlackBerry, plum, cassis, sweet vanilla oak and a herbal note with
:18:00. > :18:04.works well with the thyme. On the pallet, enough flavour and texture
:18:04. > :18:08.to partner the grouse and bacon. There's an earthy undertone that
:18:08. > :18:12.works nicely with the artichoke, pumpkin and beetroot and the ripe
:18:12. > :18:16.Portuguese fruit picks up on the sweetness of the sha lots and
:18:16. > :18:22.onions. Tom, this is a farside red thaw want to cuddle. It's great
:18:22. > :18:27.with your grouse. Cheers! Absolutely brilliant. Shall I give
:18:27. > :18:31.it a wee cuddle. It's a warming feeling. Particularly like the dish
:18:31. > :18:34.as well. Traditionally grouse and red wine, you have to get something
:18:34. > :18:39.big. Portugese I wouldn't have thought of. That I enjoy it. Well
:18:40. > :18:44.done. It goes well with it. This is fantastic. I thought it was only
:18:44. > :18:50.airports where you could drink between 11am. He had a sip of that
:18:50. > :18:53.while you were watching that and he looked at his watch. You're allowed
:18:53. > :18:58.now. I came to work and I was watching people still going into
:18:58. > :19:07.nightclubs this morning. Coming up Ching will show us a dish she
:19:07. > :19:12.uncovered on her journey round China. What is it?
:19:12. > :19:15.She speaks Chinese NOW RICK STEIN AND WE HAVE A NEW
:19:15. > :19:20.SERIES FOR Saturday Kitchen. He's driving through northern Spain on
:19:20. > :19:27.his way to Anti-flag chofy factory. I bet you're glad you don't have
:19:27. > :19:34.smelly-vision. I'm continuing my journey from the
:19:34. > :19:38.coast of ga lista towards cantabria in the Basque country. I'm getting
:19:38. > :19:44.quiegt -- quite fond of this old camper van actually. It goes along
:19:44. > :19:50.at quite a steady pace. It's not exactly speedy. But you can think
:19:50. > :19:55.about things on these long motorways in Spain. On the subject
:19:55. > :19:59.of motorways, it seems there's a dual carriageway linking every
:19:59. > :20:04.shepherd's hut no matter how remote. There's so much of it. I'm hoping
:20:04. > :20:11.to glimpse the Spain I knew as a child on holiday, by the Bay of
:20:11. > :20:15.Biscay, nerblly half a century ago. -- nearly. I'm puzzled. I first
:20:15. > :20:21.came here when I was eight years old. I've got strong memories of
:20:22. > :20:26.the hotel we stayed at called the hotel Carlos V. I'm told it's
:20:26. > :20:31.around here. People are saying no, no it's been demolished. It's just
:20:31. > :20:37.a camp site round here. It means a lot to me, because it's probably my
:20:37. > :20:43.earliest gourmet memories. I was eight at the time. We drove over
:20:43. > :20:49.from England in my dad's blue Jaguar. I can distinctly remember
:20:49. > :20:55.really liking squid cooked in its own ink with garlic and tomato. I
:20:55. > :21:00.liked it. I remember coke having it for the first time in green bottles.
:21:00. > :21:07.My sister loved the heavy green bottles that it came in in those
:21:07. > :21:14.days. It's a bit like my, the director won't like this, it means
:21:14. > :21:19.going back to your childhood to those really nostalgic memories. My
:21:19. > :21:23.parents brought me here. This coast stretching into the Basque country
:21:23. > :21:27.is world famous for anchovies. They're supposed to be the best in
:21:28. > :21:32.the world because the cold water of the sea here produces firm fleshed
:21:32. > :21:38.fish and that's the secret of good anchovies. They need to keep their
:21:38. > :21:41.firmness before they enter the canning factories. Look at these
:21:41. > :21:46.silver darlings! They're salted minutes from landing, left for five
:21:46. > :21:53.to six hours, wash and packed into barrels to cure for about a year.
:21:53. > :21:58.It's only after that, that they're washed again, filleted and put into
:21:58. > :22:04.lovely ornate tins. I've often found the difference between a
:22:04. > :22:09.sardine and anchovy -- and an anchovy really hard to tell. The
:22:09. > :22:12.sardine has a greeny tinge to it. It looks more like a mackerel. When
:22:13. > :22:17.you look at the anchovy it's beautiful with a lovely deep blue
:22:17. > :22:22.tinge to it. It's really sleek. Interestingly, they were telling me
:22:22. > :22:29.when you get lots of sardines in with the an chofzy the price goes
:22:29. > :22:39.right down because it's the anchovy that's the prized fish. I must
:22:39. > :22:43.confess I naively thought that tins of an chofzy -- anchovies were
:22:44. > :22:48.filled by machine. I had no idea they were done by hand. Whu look at
:22:48. > :22:52.how wonderfully laid out they are and all the skill here, just the
:22:52. > :22:56.way they are snipping and cutting and layering it, it's fabulous. Of
:22:56. > :23:00.course, I was just talking to somebody the other day about
:23:00. > :23:07.anchovies, a Spanish guy, he was saying that anchovies are like the
:23:07. > :23:12.ham of the sea, like a ham, they're that order of quality really. He
:23:12. > :23:17.was suggesting that anchovies like this were like on a par with things
:23:17. > :23:21.like imberico ham, truffles, caviar and that sort of thing. I totally
:23:21. > :23:27.agree with him. Now they're covered with olive oil, a mild one because
:23:27. > :23:34.you want to taste the fish, these are far too good for pizzas, best
:23:34. > :23:38.in a salad or with tap as or eaten as they are with bread or a cold
:23:38. > :23:48.glass of wine. Here's to anchovies and the ladies who pack them so
:23:48. > :23:50.
:23:51. > :23:56.beautifully! This remote Villa in the olive groves of and lieu Sia --
:23:57. > :24:02.And alucia is where I am cooking. I will prepare an anchovy salad. I
:24:02. > :24:08.start with grew tons and a very start with grew tons and a very
:24:08. > :24:14.good olive oil. -- croutons. Croutons are bigger than ours in
:24:14. > :24:20.other countries. This dish I dreamt up using local ingredients, garlic,
:24:20. > :24:24.olive oil, nice croutons, but the anchovies, it's all about that. I'm
:24:24. > :24:28.thinking what I really like is just getting the tin and taking one out.
:24:28. > :24:33.They're so sweet. They have a reSidual sweetness when they're
:24:34. > :24:38.this good. The salad shows them off at their very best. I can't think
:24:38. > :24:45.of anything better than this in the summer. Eaten outside on a warm,
:24:45. > :24:51.sunny day, no fuss. The dressing is important. It's as easy as can be -
:24:51. > :24:55.two egg yolks and then garlic. I chop it coursely at first and crush
:24:56. > :24:59.it slightly with a sea salt to bring out the oils. The flavour of
:24:59. > :25:02.garlic is the taste of Spain, as far as I'm concerned. It was once
:25:03. > :25:09.considered to be obl for the poor. I remember my parents saying
:25:09. > :25:13.Spanish fool was too greasy and far too much garlic. Now mustard, half
:25:13. > :25:16.a teaspoon of dijon and then a tad more salt and the juice of half a
:25:16. > :25:21.lemon. Then you're ready for the olive oil. This dressing stands up
:25:21. > :25:25.with the best of them. It's a mayonnaise really with a lemon and
:25:25. > :25:30.garlic which makes it even better. This would probably be my favourite
:25:30. > :25:34.salad of all time, certainly today any way! I'm making this for four,
:25:34. > :25:39.but could easily eat the lot myself. It's a nice balance here. You have
:25:39. > :25:43.the soft creaminess of the eggs, the sweet saltiness of the
:25:43. > :25:47.anchovies, the crispness of the lettuce, the warm crunch of
:25:47. > :25:52.croutons and that luxury touch that sauce or mayonnaise that transports
:25:52. > :26:02.you into a restaurants lapping the shores of the Med. Then there's the
:26:02. > :26:03.
:26:04. > :26:07.wine, what better Thane cold, very cold, alberino? Just as I
:26:07. > :26:12.anticipated, sweet, beautiful, do you know, I make friends with
:26:12. > :26:20.people that share enthusiasms for food with me. I make best friends
:26:20. > :26:27.with people that like chorizo sausages, imberico and cantabrian
:26:27. > :26:31.anchovies. Looks great. For this week's master
:26:31. > :26:34.class, I thought I'd show you something perfect for Sunday lunch.
:26:34. > :26:38.It's an ingredient that I know you love, lamb, which is delicious. I'm
:26:38. > :26:45.going to trim and prepare a rack of lamb. This is called a French trim.
:26:45. > :26:49.You need to get the butcher to remove this bone here called the
:26:49. > :26:51.chime. If you put these together it's a saddle of lamb. If you cut
:26:51. > :26:58.that straight through these bones, you end up with chops. To prepare
:26:58. > :27:05.it as a joint, you need to first of all trim it a bit. Under there
:27:05. > :27:11.there's a sinew. You remove. That it's like elastic. If you keep that
:27:11. > :27:17.in, it squashes the meat while it cooks. The idea is to remove the
:27:17. > :27:21.fat from the bone. You can trim this straight through there. If you
:27:21. > :27:29.look where I've got, you have the meat and this here. This is all
:27:29. > :27:33.bone. We can carefully remove this with a knife. You trim this all the
:27:33. > :27:39.way through. You fold this as you go. Be really careful. This is why
:27:39. > :27:45.it's important to invent, this is a boning knife. The reason being it's
:27:45. > :27:52.a sturdy blade but a firm handle. It allows you to grab a hold of it.
:27:52. > :27:55.You grab each of the bones and cut through. How many times have you
:27:55. > :28:00.cut yourself doing that? I'm trying to remember the last time I did it.
:28:00. > :28:05.It is a college thing really. really important. It's the
:28:05. > :28:11.foundations of cooking. You must have learned butchery while doing
:28:11. > :28:14.MasterChef. One of the things I did learn is just how blunt knives are
:28:14. > :28:21.at home. When you work in a professional kitchen, you realise
:28:21. > :28:28.these things are like raisors. can't do this with a blunt knife.
:28:28. > :28:33.Traditionally I would keep this on, but classically... Oh, no! Isn't
:28:33. > :28:36.that where all the flavour is. can stick it back on if you want.
:28:36. > :28:43.The French trim would be to remove the fat off. I know that, yeah, he
:28:43. > :28:49.accidents like it over there. don't like it. When I serve lamb I
:28:49. > :28:55.leave the fat on and when the plates come back they leave the fat.
:28:55. > :28:59.I feel like taking it back. You go in between the ribs like spare ribs.
:28:59. > :29:04.You can see how much work goes into preparing one piece of meat. What
:29:04. > :29:13.is it you're removing there between the actual ribs? This is called
:29:13. > :29:21.French trimming. Then what you do is you get a knife, you want a
:29:21. > :29:26.decent cooks knife. Then you scrape the bones. The trimmings would be
:29:26. > :29:30.good for the hot pot. Yeah, use them for all manner of different
:29:30. > :29:36.things. But you idea -- the idea is you use the blade of the knife or
:29:36. > :29:41.back of the knife to scrape the meat off the bone. This is a
:29:41. > :29:46.classic way of what the French call to French trim. That's to remove
:29:46. > :29:51.the meat off the bone like that. You could leave it as it is. We're
:29:51. > :29:55.going to trim off this and get this frying in a pan. Remove, also
:29:55. > :29:59.there's a sinew on here which I'm going to remove off. I would if I
:29:59. > :30:05.was at home leave the fat on. But I've taken it off because I'm going
:30:05. > :30:10.to do this with a Herbie crust with as well. You can see why your piece
:30:10. > :30:14.of meat ends up costing the amount because if you keep trimming it up
:30:14. > :30:24.like that, you have more sinew in there, that one and the amount of
:30:24. > :30:24.
:30:24. > :30:29.work that's involved in preparing everyone thinks that spring lamb is
:30:29. > :30:35.the best, but through the year, there is more flavour in the meat.
:30:35. > :30:40.And later on in the year, there is hoggit, that is delicious.
:30:40. > :30:46.Fantastic. So we are going to pan fry that and
:30:46. > :30:52.do it with a herby crumb and beans. So, first of all, commiserations on
:30:52. > :30:56.last night. You were knocked out? had a few people who knew I was
:30:56. > :31:02.coming on the show this morning, who tweeted to say not to give away
:31:02. > :31:08.the results of last night's show, but you have done that now! It
:31:08. > :31:11.wasn't my fault! No, I didn't realise how involved I would get in
:31:11. > :31:16.the show. Watching it back last night, even
:31:16. > :31:20.though I knew what was going to happen, it was quite emotional.
:31:20. > :31:25.It seems to me it is a bit like when I did Strictly Come Dancing.
:31:25. > :31:31.You do it and think you will turn up, move around a little bit, and
:31:31. > :31:37.then all of a sudden you are doing 19 hours a day and it takes over
:31:37. > :31:46.your life? Yes, unbelievable. I was doing the Heart FM show in the
:31:46. > :31:50.morning. So getting up at 4.30am. Do the show, then whizz down to the
:31:50. > :31:54.MasterChef studio, work until 8.00pm in the evening. Get home,
:31:54. > :31:59.practise dishes at night. Sometimes not going to bed until after
:31:59. > :32:04.midnight... Welcome to the world of chefing! I was exhausted by the end
:32:04. > :32:09.much it, but it was worth it. I thoroughly enjoyed myself. Far more
:32:09. > :32:12.than I thought I would. Great stuff. Oh, fantastic. I am
:32:12. > :32:15.pleased for the finalists. They have done so well. I understand
:32:15. > :32:20.more than most what they have been through.
:32:20. > :32:25.Is that because you have been a part of that. It has taken over
:32:25. > :32:30.your life in terms of cooking at home? It has changed my attitude
:32:31. > :32:36.towards food. I always enjoyed food as you may tell. I go out a lot,
:32:36. > :32:41.but I never really understood the process behind it. Now when I go to
:32:41. > :32:45.the restaurant, I try to order something different and asking the
:32:45. > :32:51.waiter or the chef exactly how they have done things.
:32:51. > :32:59.So, you will be doing lamb or grouse tonight? Exactly.
:32:59. > :33:05.Now, that is with a little must and -- mustard and herbs on the top.
:33:05. > :33:10.How does it stay on top? mustard. You mentioned the radio
:33:10. > :33:15.show. It is going from strength-to- strength. You have been doing it
:33:15. > :33:20.for some time? Nearly seven years, but it is going well. We have a lot
:33:20. > :33:24.of fun. How does it compare against live
:33:24. > :33:29.television. Live and Kicking was a great fun to do? I have happy
:33:29. > :33:37.memories of that show. In a way it is similar. It is a three-hour live
:33:37. > :33:41.show. That is what we do now. You didn't have HD, then, did you?
:33:41. > :33:46.No! I did miss the live TV environment. It is a lot of fun.
:33:46. > :33:50.But you have gone full circle in your career, didn't you start life
:33:50. > :33:55.in radio? You wanted to be different things when growing up,
:33:55. > :34:01.but when people first heard you and noticed you it was on radio? That
:34:01. > :34:05.is right. I used to do a lot of sport early on. I started on radio.
:34:05. > :34:10.Then I started to do Saturday mornings and then I did various
:34:10. > :34:15.other TV shows. So I have kind of come full circle.
:34:15. > :34:21.I remember, you mentioned sport, you were a big fan of cricket?
:34:22. > :34:27.a big fan of cricket. grandfather was big fan of cricket.
:34:27. > :34:33.He said I had to be like you, getting a proper job, not messing
:34:33. > :34:38.around in the kitchen! So, I have the beans here, the pre-cooked
:34:38. > :34:44.potatoes. A little shallot, rosemary and you take shopped herbs.
:34:44. > :34:49.It is a simple dish this. You can do it with fish and meat. It is so
:34:50. > :34:55.quick. A little bit of stock in there. Then we finish it off. This
:34:56. > :35:05.is the key to it... I didn't quite understand how much butter you guys
:35:06. > :35:06.
:35:06. > :35:16.like to use! It is terrifying. Every time I do a demo in Scotland
:35:16. > :35:17.
:35:17. > :35:24.and I mention James Martin, they shout, "Butter." The great thing
:35:24. > :35:28.about the French trim idea is that you cut through... You see each one
:35:28. > :35:32.slices straight through. The work has gone in before going in the
:35:32. > :35:37.oven it makes it so much easier to carve.
:35:37. > :35:41.So this is from French trim. That is what you want to do if you have
:35:41. > :35:48.half an hour free tomorrow. There we go.
:35:48. > :35:57.We have to season this up. A little salt, some black pepper.
:35:57. > :36:03.Now mix this all together. You see this lovely ragu. It is so easy.
:36:03. > :36:10.The onions are cooked... Such a simp way of serving lamb. Then you
:36:10. > :36:16.get the lamb... Pop that on there. There you have it.
:36:16. > :36:23.That looks great. Fantastic! Let me have a plate, please! Where is
:36:23. > :36:28.ours?! This is so simp. You can buy fresh or frozen peas. These are
:36:28. > :36:33.from the garden. I was thinking where is the veg,
:36:33. > :36:38.the gravy? But this is it. Cooking at home, rather than doing
:36:38. > :36:42.sauces, do it all in one pan, but lots of butter in it! Now, if there
:36:42. > :36:46.is a skill or tip you would like us to demonstrate on the show, or you
:36:46. > :36:51.need help with a cooking technique, get it here by dropping us a line.
:36:51. > :36:55.We will try to answer them in the next few weeks. All of the details
:36:55. > :36:59.are on the website at bbc.co.uk/saturdaykitchen.
:36:59. > :37:09.What are we cooking for Jamie at the end of the show? It could be
:37:09. > :37:17.
:37:17. > :37:25.food heaven or food hell. There is facing food hell. A big chocolate
:37:25. > :37:32.and cherry gateau! A classic Genoise sponge, layered with jam.
:37:32. > :37:38.Topped off with a rich chocolate icing, with an Italian meringue and
:37:38. > :37:43.butter. Some of our viewers in the studio get to decide Jamie's feat,
:37:43. > :37:49.but you have to wait until the end of the show to see the results.
:37:49. > :37:59.Right, it is time for the Great British Menu. It is a room full of
:37:59. > :37:59.
:37:59. > :38:05.record-breaking Olympians. So, Both chefs have given their all in
:38:05. > :38:08.a bid to create ground-breaking menus to capture the spirit of the
:38:08. > :38:14.Olympic Games, but only one chef can go forward to represent
:38:14. > :38:19.Scotland in the finals. Having pushed to get this far, Alan and
:38:19. > :38:25.Colin are going head-to-head with a huge challenge. They have to cook
:38:25. > :38:28.their entire menures again for the judges. To upset one another it is
:38:28. > :38:33.a war of words. You have obviously been behind it
:38:33. > :38:36.will be nice to see you coming to the fore. I didn't come here to
:38:37. > :38:43.lose. Alan is quick off the blocks with
:38:43. > :38:51.his starter. A duck terrine with five different textures of
:38:51. > :38:57.pineapple. He is tackling it well. Alan is first to the passe. Will
:38:57. > :39:06.his attention to detail pay off? careful. It is really important to
:39:06. > :39:15.use two hands for the dish. If it tips out, you're dead! Is Alan's
:39:15. > :39:21.precision- made terrine ground- breaking enough to win? This is
:39:21. > :39:27.such a good start. If it tastes as good as it looks, he is in with a
:39:27. > :39:32.chance. This is an Olympian dish. There are five different kinds of
:39:32. > :39:38.pineapple. They are all different and they all go with the ter eyeen.
:39:38. > :39:46.It is not too assertive. Here it is just beautiful, playing second
:39:46. > :39:52.fiddle to the terrine. This shows intelligence. You can
:39:52. > :39:57.tell that the chef has thought about it. This was not happening
:39:57. > :40:01.overnight. We asked for Olympian heights, if this guy has not
:40:01. > :40:08.delivered. This is just amazing. I think he has done it. We have a
:40:08. > :40:13.long way to go. So, Alan's starter has lit the
:40:13. > :40:19.judges' Olympic torch. Will rookie, Colin, be able to reach the same
:40:19. > :40:25.dazzling heights? It is show time. Colin's Olympic hopes rest on the
:40:25. > :40:33.humble pigeon. He is cooking pigeon with a nettle foam.
:40:33. > :40:37.The first dish on the passe, Colin, feeling the pressure? Not at all.
:40:37. > :40:42.(if you cook well, you may have a chance of coming second! Colin
:40:42. > :40:50.starts to plate up. For a final Olympic flourish, Colin
:40:50. > :40:59.adds the vav lin-speared pigeon hearts -- javelin-speared pigeon
:40:59. > :41:09.hearts to the foam. Quick as you can, thank you.
:41:09. > :41:11.
:41:11. > :41:16.Will Colin's celebration of pigeon tick the box on invasion? Oh, an
:41:16. > :41:20.interesting heart on the end of the secure. I love the heart, I would
:41:20. > :41:26.have liked more. This is a beautiful piece of
:41:26. > :41:31.cooking. There are unusual elements in here I did not expect. This is
:41:31. > :41:35.really making your heart beat faster? It is not great cooking it
:41:35. > :41:41.is only good. So, Colin's start err did not quite
:41:41. > :41:46.reach the heights. Alan is ahead going into the fish course. The
:41:46. > :41:56.char-grilled mackerel came out on top, but with the beetroots, the
:41:56. > :41:57.
:41:57. > :42:03.merance and the caviar, he has his hands full. But disaster strikes!
:42:03. > :42:09.This is a challenge. It has never, ever, ever, stuck
:42:09. > :42:14.before. How bad is it? I am not upbeat, but what can I do.
:42:14. > :42:24.He serves the rescued mackerel and adds the horseradish ice courtroom
:42:24. > :42:26.
:42:26. > :42:36.and hopes that the dish is not ruined.
:42:36. > :42:36.
:42:36. > :42:40.-- ice-cream. Heaven! This looks like a rockpool
:42:40. > :42:45.in which the fish comes to breed. Beautiful.
:42:45. > :42:50.It looks like art on a plate. It looks like pudding, sweet, but it
:42:50. > :42:57.is mackerel. The caramelisation on the mackerel is beautiful. This is
:42:57. > :43:03.an absolutely excellent bit of fish. Is this the ice-cream? There is
:43:03. > :43:09.horseradish. Beetroot balls and savoury beetroot meringues, and the
:43:09. > :43:14.green bits this, apple! This is some very original, clever cooking.
:43:14. > :43:19.I do I think that the dish works. It is a chef working well with his
:43:19. > :43:24.ingredients. This is what we are looking for. A really beautiful bit
:43:24. > :43:30.of cooking on all levels. This chef has taken the high road.
:43:30. > :43:35.I will knit-pick a bit. Too much ice-cream. I think that the colour
:43:35. > :43:38.is beautiful, the tastes are great. It is fabulous. Exciting cooking. I
:43:38. > :43:44.think that the Olympians would be as excited as we are.
:43:44. > :43:50.So, despite the set-back, Alan has scored another hit. Can Colin close
:43:50. > :43:55.the gap? He is convinced his fish bowl is the stroke of invasion that
:43:55. > :43:59.the judges are looking for. Despite scoring six during the week, but
:43:59. > :44:06.Alan can smell blood. That is twice I have done it. They
:44:06. > :44:10.are not coming together. Is there a problem with the broth? No, it is
:44:10. > :44:13.perfect. I would not serve it otherwise. Unfortunately, I had to
:44:13. > :44:20.serve something that was not perfect.
:44:20. > :44:30.I will not make that same mistake. Colin is placing the squid ing,
:44:30. > :44:37.coated in halibut, adding the scallops and the celeriac.
:44:37. > :44:45.Please, be very, very careful. it is a fish bowl! OK, what's in
:44:45. > :44:50.here? It is very pretty. I think that is squid ink that is in there.
:44:51. > :44:56.It has good flavour. I think that the fish has been very well treated
:44:56. > :45:02.here. I fine pies of halibut which is just cooked to the point of
:45:02. > :45:07.perfection. The scallop adds the sweetness on top and the sweetness
:45:07. > :45:13.from the squid ink. I have never had a piece of fish cooked in a
:45:13. > :45:18.water bath, surrounded by squid ink. It is wonderful. There are lots of
:45:18. > :45:23.delicate flavours. If the broth is done well, it make it is sing.
:45:23. > :45:29.is a classic case of less is more. I think that this fulfils the brief
:45:29. > :45:37.really, almost to perfection. We are not used to these
:45:37. > :45:42.ingredients. I am having a ball You can see who makes it through to
:45:42. > :45:47.the final in about 20 minutes. Still to come this morning: Rachel
:45:47. > :45:52.has more delights from her Little Paris Kitchen. She's using rooftop
:45:52. > :46:01.honey to make madeleines with lemon curd. And Tom and Ching take their
:46:01. > :46:08.turn at the all new omelette -- omlet challenge. You can see the
:46:08. > :46:12.action live late orn. Will Jamie face heaven, brown and white crab
:46:12. > :46:20.meat or a hell, a cherry gateaux. We find out at the end of the show.
:46:20. > :46:26.Cooking next is a man who has just finished -- is a woman who has just
:46:26. > :46:30.finished a culinary floration with Ken Hom. What are you cooking?
:46:30. > :46:37.Twice cooked pork. It's a classic dish. You boil the pork first then
:46:37. > :46:42.we will wok fry it. I will use the holy trinity of Chinese pastes,
:46:42. > :46:48.fermented black bean, sweet bean paste and chilli bean paste and I
:46:48. > :46:53.brought some from China for you to try. Big piece of belly pork. Water
:46:53. > :47:00.to the boil. I will pop that in. We will cook that for 30 minutes.
:47:00. > :47:02.us about your travels then. It's a four-part series. You were with Mr
:47:02. > :47:08.four-part series. You were with Mr Ken Hom. Yes, the Godfather of
:47:08. > :47:14.Chinese cook. Is he as popular in China as he is everywhere around
:47:14. > :47:21.the world? He's very popular. You know, he had fans in China wanting
:47:21. > :47:30.his autograph as well. He's a bit a party animal. He is. He loves his
:47:30. > :47:33.drink actually. Sorry Ken! Just announced that to three million
:47:33. > :47:39.people. Sorry. He'll be on the phone in a minute. Oh, God, sorry
:47:39. > :47:47.Ken. He's like my dad. We were touring around and everyone was
:47:47. > :47:55.saying how much we look alike. that's not how you do it. You
:47:55. > :48:05.do this. That's how you make cucumber salad. I have never seen
:48:05. > :48:05.
:48:05. > :48:15.anything like that before. I suppose they didn't teach that in
:48:15. > :48:16.
:48:16. > :48:26.French cooking scoon. China is a huge place. Yes we narrowed it down
:48:26. > :48:29.
:48:29. > :48:34.to buy jing, Sichuan and -- Beijing. So smash the cucumber, deseed it,
:48:34. > :48:37.this is a classic dish. In there I've put sesame oil, about a
:48:37. > :48:42.tablespoon. In with this gorgeous chilli bean paste. I brought this
:48:42. > :48:46.from China. This one? Yes. It's really winey and beanie. What's the
:48:46. > :48:52.difference? That is the one you get in the supermarkets here. This has
:48:52. > :48:55.been aged for five years. This dish is meant to have that salty, winey,
:48:55. > :49:00.fermented tone. That's what it's supposed to look like. Is it aged
:49:00. > :49:05.in barrels? They age it in huge urns, which is incredible. These
:49:05. > :49:10.guys just rotate it. You finish Mitching that for me. They rotate
:49:10. > :49:20.it using -- finish mixing that for me. They rotate it using a big
:49:20. > :49:21.
:49:21. > :49:28.paddle. We're making a French omelette later! In goes Vinegar.
:49:28. > :49:33.Grate some garlic in there. Do you love garlic? And chilli oil. Love
:49:33. > :49:39.it. That bean paste, is that mild? How does it differ from the shop-
:49:39. > :49:48.bought ones? It's spicy and it's got a more winey tones. It's chilli
:49:48. > :49:54.bean paste is broad beans, salt and some chillies fermented. I have a
:49:54. > :49:58.wok smoking hot here. I'll get it. The pork has been what? Boil it for
:49:58. > :50:04.30 minutes then you can squish it down with a tray or if you can have
:50:04. > :50:09.a gorgeous BSE like this. Just chill it and the main point of
:50:09. > :50:13.boiling it is to get the skin cooked to get the fat out. Do you
:50:13. > :50:19.want sugar? A pinch, that would be nice, thank you. We want to just,
:50:19. > :50:26.it's easier to cut the pork when you put it on the skin side flat.
:50:26. > :50:30.You slice it thinly. Where do the ideas of these knives come from?
:50:30. > :50:34.These things fascinate me. I see the different sized ones. But you
:50:34. > :50:42.do everything with this? Yeah we're very passionate about our food. It
:50:42. > :50:46.reflects in how we cut and slice our food. You were on about the
:50:47. > :50:55.layers before. Exactly, this is belly pork. You can use the pork
:50:55. > :51:00.shoulder or pork thigh for this. It's got layers of heaven, we say.
:51:00. > :51:06.You have skin, fat, meat and fat. It's wonderful. Five layers of
:51:06. > :51:12.heaven. You'll end up there pretty quick if you eat all this. Try to
:51:12. > :51:17.slice it as thin as possible, wok smoking hot. What oil do you use?
:51:17. > :51:26.Groundnut oil. We just want to fry this until the skin is nice and
:51:26. > :51:31.crispy. What about Chinese food, ever attempted it? You're looking
:51:31. > :51:35.bemused. It normally arrives at my front door about 7.30pm. People
:51:35. > :51:39.this is it is complicated but when you break it down like this, it's
:51:39. > :51:44.just about great ingredients? really great, fresh ingredients,
:51:44. > :51:51.yes. Good quality pork. Make sure it's free range, organic. It will
:51:51. > :51:57.taste a lot sweeter, more tender. That wok looks serious. Really hot.
:51:57. > :52:05.We want to brown it and get the skin really crispy. We are obsessed
:52:05. > :52:10.with texture in China. It has to play on the tongue, chewy bit,
:52:10. > :52:17.meltingly soft fat bit. No salt or anything. No salt. So nice and
:52:17. > :52:27.brown. A couple of minutes. Once it's nice and brown, we can add in
:52:27. > :52:29.
:52:29. > :52:35.some rice wine, this is really good. Use dry sherry. Shaoxing rice wine.
:52:35. > :52:39.This is your wok from home then? is. It's not very well seasoned.
:52:39. > :52:44.It's not a Ken Hom wok. No, it's not. Sorry Ken. He will have
:52:44. > :52:47.switched off by now. He'll be speaking to his lawyers.
:52:47. > :52:53.opportunity of doing a possible other trip has gone out the window.
:52:53. > :52:58.Do you guys want to come instead. Frbgts Bless him. It was so much
:52:58. > :53:01.fun. We just learned, when I went to China, honestly, I realised I
:53:01. > :53:08.knew nothing about Chinese cooking because there's so much to learn.
:53:08. > :53:13.It's so broad. Everyone is so passionate. You just threw
:53:13. > :53:18.something in. Light soy sauce, dark soy sauce. Fermented black beans?
:53:18. > :53:24.Yes, I mixed them with chilli bean paste and the yellow bean paste.
:53:24. > :53:34.You can buy these in a Chinese supermarket or online. Can you
:53:34. > :53:36.
:53:36. > :53:46.slice that that horse-ear shape. Horse ear? An ear? Yeah. I think
:53:46. > :53:51.
:53:52. > :53:59.she's been on the -- I think she's been on the rice wine. Is this OK?
:53:59. > :54:03.Yes, beautiful. Is that an ear? the spring onion like a horse ear.
:54:03. > :54:10.Could do. Talking about recipes, this is in my new book with Ken.
:54:10. > :54:15.Here we go! That's all for today's recipes, including this one from
:54:15. > :54:20.Ching... It's called exploring China. We got that. Go to
:54:20. > :54:25.bbc.co.uk/Saturdaykitchen. I will share some of my best recipes
:54:25. > :54:29.tomorrow morning at 10am on BBC Two. That looks good. I have rice here
:54:29. > :54:36.just steamed jasmine rice, just cooked absorption method. They want
:54:36. > :54:43.to see the horse's ear but you've put it in there. Sorry. Can you see,
:54:43. > :54:48.looked like a horse's ear, very pointy. Pointy. Exactly. That's it.
:54:48. > :54:55.We can plate up. What about this? That's the flour pepper. I wanted
:54:55. > :55:02.to explain because who loves this cuisine will love this pepper. It
:55:02. > :55:07.has a numbingly citrusy taste. But really the soul of this cooking
:55:07. > :55:14.used in every dish is this, chilli bean paste, good quality one. Look
:55:14. > :55:24.for that. And chilli, you can use it as a garnic. -- garnish. It's
:55:24. > :55:30.
:55:30. > :55:35.great I have a fantastic commy chef here, no sous-chef. You want some
:55:35. > :55:42.rice as well. Yes. We get these ingredients in the Chinese
:55:42. > :55:46.supermarket? Yes online. Try and find a good one without MSG. Try to
:55:46. > :55:56.find a good source without MSG. There are some good ones around.
:55:56. > :55:57.
:55:57. > :56:05.There's your rice. That is my dish with the horse's ear chilli and
:56:05. > :56:09.spring onions. This is an absolute star.
:56:09. > :56:14.There you go. You get to dive into that one. I know this is good.
:56:14. > :56:19.Because we tried this this morning already. Wow, wow, wow. Five layers
:56:19. > :56:22.of heaven. It looks fantastic. not waiting. There you go. I only
:56:23. > :56:31.managed to get four of those lay derz - the fat, the skin, the meat
:56:31. > :56:37.and the fat again. That's four right? Five, skin fat -- skin, fat,
:56:38. > :56:42.meat, fat, skin. I don't understand why you boil it beforehand?
:56:42. > :56:48.boil it to get the skin cooked. It's the texture that we want. When
:56:48. > :56:52.we wok fry it, it will crisp up. It's for that. It makes the texture
:56:52. > :56:59.soft and delicious. Sensational. I'm going to add this to my
:56:59. > :57:09.repertoire. Let's go back and see what Tim has chosen to go with
:57:09. > :57:17.
:57:17. > :57:21.what Tim has chosen to go with Ching, there are three prominent
:57:21. > :57:27.flavours in your recipe, the pork, the chilli and cucumber pickling. I
:57:27. > :57:30.have to choose a white wine for them. In my opinion an unoaked one.
:57:30. > :57:34.You could choose something like this, amongst the inexpensive
:57:34. > :57:44.German wines. I'm going down under to Australia instead. The wine I've
:57:44. > :57:46.
:57:46. > :57:52.picked is the 2009 Leasingham Magnus Riesling. There's no denying
:57:52. > :57:57.that reez ling has a problem here in the UK. It's always sweet.
:57:57. > :58:02.Whereas wines that come from the three As, alSAS, Austria and
:58:02. > :58:08.Australia, are invariably dry, just like this. On the nose - it's a
:58:08. > :58:11.toasty quality to this, which is often a sign of a great bottle aged
:58:11. > :58:19.Reeseling. Along with lemon and lime, delicious with that fragrant
:58:19. > :58:24.rice. On the palate - enough acidity to cut through the texture
:58:24. > :58:29.of the pork, the tropical fruit notes for the salty soy and
:58:29. > :58:35.sweetness to partner the tang of the pickled cucumber. Ching, Asian
:58:35. > :58:38.food, Aussie Reisling. Hope you like it.
:58:38. > :58:43.I know the food's going down well. What do you think of the wine?
:58:43. > :58:48.Delicious. I have to say, that is one of my favourites I've tried on
:58:48. > :58:52.the entire earies. This is going to be selling out fast. Get down and
:58:52. > :58:58.get it. Six years on the show, there is little better than that.
:58:58. > :59:03.think it sometimes gets a bad reputation, but that combination is
:59:03. > :59:06.spot on. This dish is a winner. It's time to find out who made it
:59:06. > :59:16.through to represent Scotland in through to represent Scotland in
:59:16. > :59:18.
:59:18. > :59:23.With renewed confidence, Colin's game face is back. He's out to take
:59:23. > :59:29.the lead with his loin of lamb served with underused tongue and
:59:29. > :59:33.sweetbreads. But can he deliver? think that dish has put you under
:59:33. > :59:37.pressure. What's the points of doing retro safe food. Is that a
:59:37. > :59:42.dig? Determined to keep his cool Colin races to plate the numerous
:59:42. > :59:46.elements of his dish. You're under pressure doing three, how will it
:59:46. > :59:56.be for 100? Easy, but you'll probably be helping me. You'll be a
:59:56. > :59:57.
:59:57. > :00:04.great help. Fighting talk from Lamb at the fop of the plate,
:00:04. > :00:10.please, yeah? Thank you very much. Is cottin's lamb with tongue and
:00:10. > :00:15.sweetbreads, awe-inspierbing enough for our world-class athletes?
:00:15. > :00:20.looks lovely clean food. Good ingredients. I hate the look of
:00:20. > :00:24.this dish. I don't understand it. This is supposed to be a dish
:00:24. > :00:28.infused with Olympian ideal. Yet, I would say this is conventional
:00:28. > :00:32.cooking to the point of boring. You know, I think there is
:00:32. > :00:36.something the matter with you two. Seriously, I am getting cross. We
:00:36. > :00:43.said at the beginning that what we were looking for was excellent,
:00:43. > :00:48.excellent cooking and that is what we have got. I couldn't agree more,
:00:48. > :00:53.pru, but what I disagree eis that is where we begin, but it is also
:00:53. > :00:57.about imagination, create ifrt, pushing the boundaries --
:00:57. > :01:02.creativity, and pushing the boundaries of cooking. OK, so he
:01:02. > :01:08.needs to look at it again. I think he has to start again.
:01:08. > :01:15.No, he does not. Colin's dish is not faring so well.
:01:15. > :01:20.How will Alan fare. A dish that is combining comfort food favourites
:01:20. > :01:25.with innovative cooking techniques. It is the moment of truth is
:01:25. > :01:35.macaroni cheese, ground-breaking enough for an Olympic feast e? He
:01:35. > :01:36.
:01:36. > :01:41.serves warm parsley jelly, and the barley field macaroni and finishes
:01:41. > :01:47.with veal breast. OK. Go. Go. Go.
:01:47. > :01:56.Has Alan whipped his dish into shape? Is it an Olympic contender.
:01:56. > :02:00.So, this is a veal sweetbread? is too dry. I think he has the
:02:00. > :02:09.macaroni cheese, I think there is the veal, which is someone with a
:02:09. > :02:13.new toy with a car coal -- charcoal. I cannot explain this cone of
:02:13. > :02:17.dryness. No chef worth his salt could have sat down and eaten this
:02:17. > :02:23.and thought that was a great dish, good enough to put in front of
:02:23. > :02:29.Olympians. He has not even eaten this stuff. Or if he has, he should
:02:29. > :02:36.not be in the kitchen. So, Alan's main course has failed
:02:36. > :02:40.to dazzle the judges. Throwing the competition wide open. Can Colin
:02:40. > :02:46.overtake Alan on the home straight with his desert? A dish he
:02:46. > :02:52.struggled with in the heats. Well, Colin. 100 times better
:02:52. > :02:56.today? That is why it looks perfect. Finally, he adds a scoop of ice-
:02:56. > :03:01.cream. But is his combination of
:03:01. > :03:06.vegetables and chocolate, daring enough for a podium finish? I have
:03:07. > :03:11.no idea what is going on here. Chocolate mousse is OK, but it is
:03:11. > :03:18.just mousse. The sponge is just sponge. I agree that the mousse is
:03:18. > :03:23.not the best we have had, but I do want to have the recipe for this
:03:23. > :03:29.sponge cake it was made with boot root. How does it go into the pan
:03:29. > :03:34.red and come out yellow? That is a miracle! He is trying to put
:03:34. > :03:39.unusual ingredients together. is a load of average things that
:03:39. > :03:44.have no relationship together whatsoever! So, Colin has not quite
:03:44. > :03:51.hit the mark it comes down to Alan's desert. The lowest-scoring
:03:51. > :03:55.dish of the week. His hopes rest on a going for gold medal, filled with
:03:55. > :04:01.chocolate, caramel, coffee and orange. It is a risky combination
:04:01. > :04:06.that did not pay off in the heats. He sprays the medal with edible
:04:06. > :04:12.gold and finishes off with an Olympic ribbon. There is one more
:04:12. > :04:17.trick up his sleeve. What you normally do is with a Gold
:04:18. > :04:24.Medal, is serve it on a cushion, with people who are dressed in the
:04:24. > :04:34.national dress. OK. Up on to the passe with these. Good luck. Don't
:04:34. > :04:34.
:04:34. > :04:44.drop it! So, will Alan's going for gold Olympic medal wow the judges,
:04:44. > :04:45.
:04:45. > :04:52.or is it a step too far? Well, it doesn't lack drama, does it? It is
:04:52. > :04:57.fun. But it lacks food. It has chocolate on the outside.
:04:57. > :05:02.Salty. Delicious! We love the salt. Every aspect has been thought about.
:05:02. > :05:07.I will be a killjoy. Basically, we have a tiny little pot. All of the
:05:08. > :05:12.rest is flowery. There is a lovely guy in a kilt, two girls in a kilt,
:05:12. > :05:19.but it is about getting a mould made and a cushion made and a bit
:05:19. > :05:24.of wood made. It is not about cooking.
:05:24. > :05:29.Pru! Can you imagine this, the final dinner, the great banquet,
:05:29. > :05:33.all of the Olympians arranged around, and you think, hang on,
:05:33. > :05:38.let's finish up the evening with a smile on our face? There is nothing
:05:38. > :05:44.that the chefs can do now but await the judge's verdict.
:05:44. > :05:50.I know what I want, but what about you? I have made up my mind.
:05:50. > :05:55.I have indeed, Pru. Perfect, let's call in the chefs.
:05:55. > :05:59.Their wait is finally over. For one of them, the Olympic dream will
:05:59. > :06:04.continue, the other will be going home.
:06:04. > :06:10.I'm sure you want to know who is going forward for the national. So,
:06:10. > :06:18.it's a question of menus. I have made up my mind.
:06:18. > :06:23.I am going for menu A. I hate to disagree with you, but I have gone
:06:23. > :06:29.for menu B. Oh, so Oliver it is up to you.
:06:29. > :06:38.going for menu B as well. Now, we don't know who cooked menu
:06:38. > :06:48.A or B. So, menu B... Right, so, the chef going forward to represent
:06:48. > :06:57.
:06:57. > :07:01.Scotland in the Great British Menu is... Alan Murchison.
:07:01. > :07:06.is... Alan Murchison. Well done, mate.
:07:06. > :07:10.Right it is that time of the show to answer some of your foodie
:07:10. > :07:17.questions. First on the line is Denise from
:07:17. > :07:23.Hampshire. Are you there? Yes, I am. What is your question for us?
:07:23. > :07:30.wonder what you would like to do with squid and octopus, which I had
:07:30. > :07:36.a lot of in Australia. Any ideas? Well, in China we like
:07:36. > :07:44.to mix meat and seafood together. So you could put in a dish like
:07:44. > :07:50.fried rice. So get pork, stir fried with garlic, ching ginger, chilli.
:07:50. > :07:54.For the fish, roast it first and cut it into pieces, then fry it in
:07:54. > :07:59.the stir-fry some of the squid. That would be delicious. Then add
:08:00. > :08:05.in the fish later and season it with light soy and dark soy and
:08:05. > :08:10.five spice it will be really good. So a play on Chinese fried rice.
:08:10. > :08:17.What dish would you like to see at the end of the show, food heaven or
:08:17. > :08:24.food hell? Food heaven, please. Rhona, what is your question?
:08:24. > :08:29.have roast partridge to cook. Every time I cook it, I manage to ruin it.
:08:29. > :08:35.Any ideas, please? Are they whole? They are whole.
:08:35. > :08:39.So, very much like the grouse. Wrap it in bacon and cook it whole. The
:08:39. > :08:45.same principle, but it would be smaller, so three minutes per
:08:45. > :08:53.breast. Then one minute. Let it rest and partridge for me, I think
:08:53. > :09:00.about pears, apples, but cabbage as well. Savoy cabbage cooked with
:09:00. > :09:10.bakan, chestnut. And spring cabbage, it can be sauted off with butter,
:09:10. > :09:14.but also walnuts with a sugar sir yom and cook them in the walnuts --
:09:14. > :09:20.syrup. Then they go candid.
:09:20. > :09:26.What dish for Jamie, food heaven or food hell? I'm afraid it is food
:09:26. > :09:31.hell, please. Oh! Now, Paul, what is your
:09:31. > :09:36.question? I have some trout. Well, the Chinese way of doing it is to
:09:36. > :09:41.steam it. So get fresh root ginger and grate it over the trout. Keep
:09:41. > :09:47.it whole, the head, cheeks, eyes, lips, the best part is on the head.
:09:47. > :09:54.Pit it on a wok with a steamer basket. Put the lid on, steam it
:09:54. > :09:59.for about a good eight minutes. In a separate wok, get hot oil, garlic
:09:59. > :10:04.and spring onions, heat it right up with sesame oil and take it out and
:10:04. > :10:11.dress it at the table. So it is like a sizzling fish.
:10:11. > :10:18.What dish at the end of the show? Food hell! Well, food hell it is
:10:18. > :10:25.what you could be getting, Jamie. Now, a brand new omelette challenge.
:10:25. > :10:28.Adam Byatt is sitting at the top. This is your moment to get into the
:10:28. > :10:34.top ten. She's been practising. I can't
:10:34. > :10:41.believe it. You with putting me against a Michelin-starred chef!
:10:41. > :10:51.The usual rules apply. Are you ready? Three, two, one, go! Do you
:10:51. > :10:54.
:10:54. > :11:02.want a Chinese one or a French one? A cooked one! Oh, no, there is
:11:02. > :11:12.disaster already! He is catching you up! Actually, she is catching
:11:12. > :11:18.
:11:18. > :11:28.you up! On the plate! Great. Oh, dear! What d the English know
:11:28. > :11:30.
:11:30. > :11:40.about omelettes?! That was a good technique, that.
:11:40. > :11:41.
:11:41. > :11:45.I have a nice bit of shell. Did you hear that? Tom... You did it in
:11:45. > :11:48.33.48. It still puts you in here. Third.
:11:48. > :11:57.However, by Christmas you will be down here.
:11:57. > :12:06.Ching... You did it in 27.32. That puts you about there. So the second
:12:06. > :12:12.quickest so far. So well done. Yeah! Right, will Jamie get his
:12:12. > :12:17.idea of food heaven, the brown and white crab meat? Or food hell,
:12:17. > :12:23.chocolate and cherry gateau? We are to make our choices, while you
:12:23. > :12:30.enjoy this slice of cooking from the Little Paris Kitchen chef,
:12:30. > :12:34.the Little Paris Kitchen chef, Rachel Khoo.
:12:34. > :12:38.Paris is heavenly for produce, but sometimes you have to look in the
:12:38. > :12:47.most surprising places. For the next dish, there is one
:12:47. > :12:54.ingredient I just can't do without. On top of the Grand Palais, is
:12:54. > :12:58.Paris' most unusual honey farm. I am so excited about going up on
:12:58. > :13:06.the roof. OK, let's go in my office.
:13:06. > :13:15.Nicholas has been keeping bees up here for four years.
:13:15. > :13:21.Merci. Wow! The Grand Palais was originally built over 100 years ago.
:13:21. > :13:31.Because of its central location, the honey has a distinctive taste.
:13:31. > :13:34.It is a cool office, you have. There are about 400 parts to this
:13:34. > :13:40.honey, this make it is different to anything you can find across the
:13:40. > :13:45.cap.tal. Be careful... Follow me.
:13:45. > :13:50.I have lived here for six years, but I've never seen Paris like this
:13:50. > :13:56.before. Due to the time of year, the bees
:13:56. > :14:02.are safe and sound in their hives. They are just here.
:14:02. > :14:07.Now it is winter. The bees don't go out as it is too cold. We can't
:14:07. > :14:11.open now, if I open it will kill the bees.
:14:11. > :14:16.Nicholas tells me that the bees produce more honey in Paris because
:14:16. > :14:19.of the great variety of flora, and because of the Banff pesticides in
:14:19. > :14:23.the city. I really love the idea of keeping
:14:23. > :14:29.bees in the city it is beautiful to be up here, but I really want to
:14:29. > :14:34.try some of your honey. I have honey from here in Paris and
:14:34. > :14:38.another honey, for example it it is an orange honey, a good honey, but
:14:38. > :14:48.a different taste. First sup the orange honey that
:14:48. > :14:49.
:14:49. > :14:59.comes from the countryside... That one, already it is like wow! It is
:14:59. > :15:06.
:15:06. > :15:12.overpowering in your mouth. Bold. It's very subtle. It's not as hard
:15:12. > :15:17.as this one. Some honey is very overpowering. This is very light.
:15:17. > :15:21.City honey sells for three times the price of regular honey. I have
:15:21. > :15:25.this really yummy Madeleine recipe where I need to use some honey and
:15:25. > :15:33.I think yours will be perfect. Do you think I could have that jar.
:15:33. > :15:39.course. It's for you. Thank you. Merci. The honey will come in handy
:15:39. > :15:42.for my next sweet treat. This recipe is a real part of Parisian
:15:42. > :15:49.culture, an afternoon smack for the children and a blissful childhood
:15:49. > :15:56.memory for the grown ups. If you really want time press your friends
:15:56. > :16:03.with a Parisian teatime treat, then I've got the recipe for you. My mto
:16:03. > :16:11.is butter makes everything better. -- motto. Let 200 grams melt slowly,
:16:11. > :16:19.then onto the sweet stuff. Plain caster sugar 130 grams. Three eggs.
:16:19. > :16:24.Let's do some whisking, some hard core whisking. We're going to get a
:16:24. > :16:30.workout here. Whisk it until it's pail and frothy. This is a great
:16:30. > :16:34.workout to combat bingo wings. We're there. The butter has melted.
:16:34. > :16:43.It's hot! When your fingers have cooled, mix the dry ingredients.
:16:43. > :16:48.200 grams of plain flour, baking powder, I'm going to zest my lemon.
:16:48. > :16:56.You're just going for the top layer. It smells really good. We've got
:16:56. > :17:05.the honey from the beekeeper. Then I need 60ml of milk. And it's not
:17:05. > :17:12.semi-skimmed or skimmed, this is full fat. Just whisk it in. OK. I'm
:17:13. > :17:20.going to add the flour. While training, they taught me a special
:17:20. > :17:24.technique when stirring. At school you have to move with the bowl.
:17:24. > :17:28.Don't worry if you spot little lumps in there. It's more likely to
:17:28. > :17:38.be little bits of lemon zest. OK. Then we're going to cover it aund
:17:38. > :17:39.
:17:39. > :17:49.put it in the fridge. That's if there's any room, of course! Will
:17:49. > :17:52.
:17:52. > :17:56.it close? It does. Woo-hoo. Traditional madeleines are always
:17:56. > :18:03.baked in shell-shaped moulds. If you don't have one, then you can
:18:03. > :18:10.use a mini muffin tin. I am going to use a piping bag. I'm going to
:18:10. > :18:19.grap my cocktail shaker from up here. The great thing about that is
:18:19. > :18:22.you've got two hands to help put your doe in. We're looking to kind
:18:22. > :18:32.of filling it just a little bit below the shell shape. You're not
:18:32. > :18:35.
:18:35. > :18:39.filling it right to the brim. Raspberries go in the middle. The
:18:39. > :18:44.French sometimes dip these in chocolate, but I think the
:18:44. > :18:47.raspberry and lemon version adds a modern twist. The hollow bit is
:18:47. > :18:57.facing up because we're going to pipe lemon curd in there. We're
:18:57. > :18:59.
:18:59. > :19:06.going to put these in the oven. Let's look at our madeleines, are
:19:06. > :19:11.they done? Lovely golden round the edges. Still a little pale in the
:19:11. > :19:18.middle. I'm going to pipe a little bit of lemon curd into the middle.
:19:18. > :19:24.So you take your Madeleine, then you pipe it where the hole is. You
:19:24. > :19:28.want to pipe the lemon curd into your madeleines while still warm.
:19:29. > :19:38.That will help the curd melt through the sponge and make the
:19:39. > :19:51.
:19:51. > :19:58.It's that time of the show to find out whether Jamie is facing food
:19:58. > :20:02.heaven or hell. This was 2-1 to hell. It's lovely grab here, which
:20:02. > :20:07.could be served with plaice, mixture of white and dash grab meat,
:20:07. > :20:17.sauce, trying to big it up. Then the food hell, a chocolate cake,
:20:17. > :20:22.classic French way of doing it Genoise with nice icing. Luckily
:20:22. > :20:29.these guys went for heaven. Brought it back from the brink.
:20:29. > :20:31.There you go. They knew if they didn't pick grab
:20:31. > :20:37.They knew if they didn't pick grab they wouldn't get an invite back.
:20:37. > :20:44.I'm going to pass this over to Tom. You can give him a hand. Preparing
:20:44. > :20:50.the brown crab, you can do that. Ching can then dice up my shallots.
:20:50. > :20:58.I only have a small knife. This is a male European brown crab. This is
:20:58. > :21:06.a big, bad boy crab. The male's have the big claws right. He knows
:21:06. > :21:12.his stuff. He doesn't know how to open it. Two hands there. I was
:21:12. > :21:17.hoping you would do that. Twist and there we go. I will serve this, the
:21:17. > :21:22.idea is going to be done with served with a pan fried bit of
:21:22. > :21:28.plaice and a sauce Grenoble, which is a bit of boiled egg, which is
:21:28. > :21:33.mixed together with some chopped capers, you could use gherkins, but
:21:33. > :21:38.fresh heshes as well. It's done, I'm putting mayonnaise to combine
:21:38. > :21:45.it all together. It's just a simple little dish. I think you need my
:21:45. > :21:48.cleaver. I need Ching's axe. need a separate room more than
:21:48. > :21:55.anything else. Right a little bit here then we take capers which can
:21:55. > :21:59.be diced up. How are we doing? size? Doesn't need to be too fine
:21:59. > :22:04.because I will drain them off afterwards. That's fantastic.
:22:04. > :22:10.Shallots, three, four slivers of garlic, that would be great. Finely
:22:10. > :22:14.chopped No just a few slivers. Then this is our sauce. Sauce is usual,
:22:14. > :22:19.we're using the brown crab meat for this. But you just sweat off the
:22:19. > :22:23.shallots in a tiny bit of garlic fish. -- first. It's not as strong
:22:23. > :22:27.as the Chinese style of way. We're going to cook this slightly then
:22:27. > :22:34.I'm going to add the brown crab to it and finish it with mayonnaise.
:22:34. > :22:38.Yum, due make this mayonnaise? This is just home-made mayonnaise,
:22:38. > :22:45.yes. We will cook this samphire, which is sea asparagus, which is
:22:45. > :22:50.salty. You need butter for that. A little bit of water. I'll get the
:22:50. > :22:57.pan on and we can, how are we doing with the crab? Lovely. Sauce
:22:57. > :23:03.Grenoble, you have the crab, using the white meat here. Can you cook
:23:03. > :23:09.the plaice. OK. That would be great. There's a bit of shell in here.
:23:09. > :23:15.that's Jamie. To cook the samphire, all you do is don't blanch this,
:23:15. > :23:19.just pop it in as it is. This is just butter and water, the same as
:23:19. > :23:25.if I would cook cabbage. In there we have our sauce. Now we can add
:23:25. > :23:30.our brown. In here we have the white wine, shallots and we take
:23:30. > :23:35.the brown crab meat and mix that together. This is the key to this.
:23:35. > :23:40.Take this brown crab meat and leave that to one side. I will finish
:23:40. > :23:46.that off the heat with mayonnaise. A bit of flour? Yes, pan fried that
:23:46. > :23:52.would be nice. Then I'm going to take herbs for our sauce, parsley,
:23:52. > :23:58.chives and chervil. That particularly goes well with fish.
:23:58. > :24:03.You can grow this in your garden. Try that. It's like an seed, sort
:24:03. > :24:06.of. It's a great herb. I don't know why they don't produce this on a
:24:06. > :24:11.much larger scale. There must be some reason why they don't produce
:24:11. > :24:21.it in volumes like parsley and that kind of stuff, because it is
:24:21. > :24:22.
:24:22. > :24:27.fantastic. Right. It's got a bit of tarragony... Yes it's an seedy. --
:24:27. > :24:30.aniseedy. This is ready. That's done. Meanwhile our sauce, we can
:24:30. > :24:34.finish this off. You don't really want to heat this up any more. Turn
:24:34. > :24:38.that down a bit. Then we can throw in the mayonnaise. This is just
:24:38. > :24:43.home-made mayonnaise in a sauce. Do you this off the heat, mix this
:24:43. > :24:49.together. When you've got it all combined, pass the whole thing
:24:49. > :24:58.through a sieve. This gets passed through. All we have in there is
:24:58. > :25:02.the brown crab, the shallots, the white wine and the mayonnaise.
:25:02. > :25:11.looks so good, rich and creamy. That will be on my lunch menu next.
:25:11. > :25:15.Wow. Take that off the heat, season it, with salt and pepper. That's
:25:15. > :25:21.your sauce done. We don't need to cook that any more. That's that one
:25:21. > :25:27.done. That's your samphire done. We'll keep a bit of the chervil
:25:27. > :25:35.over here. That lot can go. We will finish off our Grenoble here with
:25:35. > :25:38.some herbs. She's taking the butter away James. Sorry. Can't do that in
:25:38. > :25:43.my kitchen! I think you've got plenty there, haven't you? Not
:25:44. > :25:49.enough? No, not really. Bit of that and she's taken the
:25:49. > :25:54.mayonnaise away. She's good at clearing up. The fish just got
:25:54. > :25:59.colour in, you have a couple of minutes left on that. OK. Mix this
:25:59. > :26:04.all together. This has capers, you can put gherkins as well, a bit of
:26:04. > :26:08.brown butter if you want to. could eat that on toast by itself.
:26:08. > :26:13.You can do. We're going to serve this, it's lovely, put that in a
:26:13. > :26:16.mould. Nice. Samphire really simple, cook it like that. Don't mess
:26:16. > :26:20.around with it too much. Serve it nice and plain. That's how you
:26:20. > :26:27.would do it, wouldn't you? Definitely. A bit of butter in here
:26:27. > :26:34.chef? Of course! That's how you finish it off. Then grab a plate.
:26:34. > :26:39.I'll show you... That's a lot of butter! It's James Martin's show.
:26:39. > :26:44.We've got crab here, but has MasterChef changed the way you look
:26:44. > :26:51.at restaurant food now? instance, like you've chosen the
:26:51. > :26:56.plaice but is that OK, is that like fish -- fished heavily. It's line
:26:56. > :27:01.caught. I know dab and flounder, flat fish... It's a sustainable
:27:01. > :27:09.fish so it's great to use and economical as well. So it's great.
:27:09. > :27:13.And inexpensive as well. If you look at comparison with sole,
:27:13. > :27:19.plaice is almost less than half the price, it can be. The samphire in
:27:19. > :27:23.the sauce. We need our fish. Yeah, it's coming now. Lemon juice at end.
:27:23. > :27:32.You could do this dish with trout too, right? You could do. A bit of
:27:32. > :27:41.lemon at the end. The key to this is the simplicity,
:27:41. > :27:45.I think the key to all cooking is just simplicity. But you take the...
:27:45. > :27:50.There you have it. If you want to be fancy a little bit of that on
:27:51. > :27:57.there, there you have it, my plaice with crab and a sauce made out of
:27:57. > :28:03.that brown crab meat. Grab your knives and forks. That's seafood
:28:03. > :28:08.heaven. Yes. I have to say he's done it again. Tim has chosen an
:28:08. > :28:14.amazing wine, 2011, Saint-Mont, from Marks & Spencer. It goes
:28:14. > :28:19.really well with this dish, particularly the white wines on
:28:19. > :28:27.today's show. I've already had half a bottle of Risling, I feel like
:28:27. > :28:33.Ken Hom! Shush. We'll send Ken the rest. I think that's the end of my
:28:33. > :28:36.career. Wow, that is just fantastic.
:28:36. > :28:41.The secret of this is simple flavours. Have a go at that sauce
:28:41. > :28:45.at home. It is something special. There you go. That's all for today.
:28:46. > :28:52.Thanks to Tom Kitchin, Ching He- Huang and Jamie Theakston. And Tim
:28:52. > :28:56.Atkin for the wine. Today's recipes are on the website. There's more