:00:05. > :00:08.Good morning. Yes, it's that time of the week where you get to feast
:00:08. > :00:18.your eyes on 90 minutes of fantastic food. This is Saturday
:00:18. > :00:36.
:00:36. > :00:41.And welcome to the show. Cooking with me in the studio are two
:00:41. > :00:44.terrific chefs. First the man who is hoping to do for Folkestone what
:00:44. > :00:50.Rick Stein has done for Padstow. His restaurant, Rock Salt, is
:00:50. > :00:54.attracting fans far and wide. And also here on Saturday Kitchen it's
:00:54. > :00:59.Mark Sargeant. Next to him is Norfolk's finest - he wrote that!
:00:59. > :01:05.When he is not hanging out with Delia at his beloved Norwich City
:01:05. > :01:11.Football Club he's serving upward- winning Michelin-starred food at
:01:11. > :01:14.the gourmet retreat, Morston Hall. Good morning to you Galton
:01:14. > :01:23.Blackiston. Good morning. I'm cooking paella with smoked salmon
:01:23. > :01:31.and chorizo.. I wanted to make it a little more easy and simple,
:01:31. > :01:41.something to do for tea tonight. Would that be from your new book?
:01:41. > :01:43.
:01:43. > :01:52.Funnily enough. Galton, follow that. I'm doing loin I'm doing loin of
:01:52. > :01:59.roe deer on brioche with chanterelles and elderberry jus..
:01:59. > :02:04.Is this a muntjac? They are a big bigger than a muntjac. They farm
:02:04. > :02:11.them. Two delicious dishes to look forward to. And we've got a great
:02:11. > :02:20.line-up of foodie films from the archive, Rick Stein, Great British
:02:20. > :02:26.Menu and Keith Floyd is back again. Our next guest was on Going Live.
:02:26. > :02:32.Did you remember? I had a childhood crush on you, Emma, but then I
:02:32. > :02:38.realised I was actually 20 when I watched it. Thank you. To cooking
:02:38. > :02:46.on a Saturday morning. It wasn't cooking to these guys' level. I was
:02:46. > :02:52.more setting fire to Gordon the Gopher, and Philip was dropping his
:02:52. > :02:56.jewellery. Was that something you were told to do? I bugged Live And
:02:56. > :03:01.Kicking, and Going Live, I bugged the producer and said, I would love
:03:01. > :03:06.to be on that show. He said we don't do cookery. He said six
:03:06. > :03:11.minutes live with Philip, and if it works we keep you on. I had never
:03:11. > :03:16.met Philip before. I had all this red icing for the cookies under the
:03:16. > :03:23.Christmas tree. They melted under the lights. It was carnage. I
:03:23. > :03:31.thought, I'm fired, but people liked it. It was a different style
:03:31. > :03:37.of cooking. It is where I learnt, Zig and Zag on the Big Breakfast
:03:37. > :03:42.with Chris and Gaby. I thought Zig and Zag was the style of your
:03:42. > :03:45.jumper. Along with food Heaven or food hell, it will be something
:03:45. > :03:50.based on your favourite ingredient or nightmare ingredient. It will be
:03:50. > :03:54.up to our viewers to decide what you are eating. Food Heaven?
:03:54. > :04:04.passionate about blueberries. I like them cooked anyway. I could be
:04:04. > :04:05.
:04:05. > :04:10.creating a little pie with that. ideally like high cal isc --
:04:10. > :04:17.calorific food. My hell would be lamb. I don't like lamb. That's
:04:17. > :04:24.very odd. Have you gone off me now? No. I know it is not really the day,
:04:24. > :04:34.with Welsh rugby, not to like lamb. I don't like the smell of lamb. Who
:04:34. > :04:35.
:04:35. > :04:42.I was going to wear a red jumper in honour of Wales, will it be a short
:04:42. > :04:48.crust blueberry pudding in a home- made short crust case, with a
:04:48. > :04:53.dollop of clotted cream and home- made custard. Yes! Or it could be
:04:53. > :05:00.food hell, lamb cutlets with mozzarella cheese, basil and Parma
:05:00. > :05:03.ham. Baked in the oven and served with an artichoke and courgette
:05:03. > :05:07.ragout. Obviously I really want to eat the pie with custard. You're
:05:07. > :05:11.not the only one, but you have to wait until the end of the show.
:05:11. > :05:17.Let's meet our table guests. They are two Saturday Kitchen viewers.
:05:17. > :05:22.Sarah, you wrote in, who've you brought with new My friend, Kate.
:05:22. > :05:28.You are big on baking and you grow your own stuff. Everybody seems to
:05:29. > :05:33.be doing it. We seem to be doing a lot of work. We have a few bake-
:05:33. > :05:38.offs, people bringing in cakes and things. It is great that people are
:05:38. > :05:45.starting. I believe you do a chocolate oil cake, is that olive
:05:46. > :05:51.oil? Vegetable oil and treacle. yum! We'll have to nick that recipe
:05:51. > :06:01.later! If you have questions, don't hesitate, fire away. If you would
:06:01. > :06:08.
:06:08. > :06:13.like to call: 08716 41 41 41.
:06:13. > :06:17.It's a no brainer today really. Let's cook. First up is a familiar
:06:17. > :06:23.face to Saturday Kitchen. Please welcome back Mark Sargeant. No
:06:23. > :06:28.comment on my jumper. It's very nice. It brings out your eyes.
:06:28. > :06:38.Thank you. My pleasure. What are we cooking? A quick pie
:06:38. > :06:47.
:06:47. > :06:57.ella. make the proper one. It is also the
:06:57. > :06:57.
:06:57. > :07:02.type of rice they use. I'm using a plain basmati rice. You can knock a
:07:02. > :07:08.few things together for supper, things you could have in your
:07:08. > :07:14.fridge or cupboards, apart from the hot smoked salmon. You can tell you
:07:14. > :07:22.live in London if you have hot smoked salmon in your fridge!
:07:22. > :07:30.don't live in London. I'm fully country now. This is chorizo, semi
:07:30. > :07:37.cured. This is picanto, meaning it is spicy. What we want from there,
:07:37. > :07:46.apart from the lovely flavour, is that oil. The fat from the pork.
:07:46. > :07:51.And the paprika, it give as lovely colour to this. Our onions are
:07:51. > :07:55.sliced simply. As you mentioned kindly earlier, this is a recipe
:07:55. > :08:02.from my first ever cookery book. You are probably on about 40 now.
:08:02. > :08:11.No. I did a few with Gordon. I've seen the front cover. Was it
:08:11. > :08:19.airbrushed a bit too much for you? No, you look like a Chechen rebel,
:08:19. > :08:28.or one of those from the Anthill Mob! LAUGHTER You want to sweat the
:08:28. > :08:34.onions down. And we'll add the chorizo. We want to cook it to get
:08:34. > :08:39.out the oil. So the idea is you put a bit of oil in to start with.
:08:39. > :08:45.Absolutely. You could put the chorizo in first. I would do that
:08:45. > :08:49.if I had the hard, fully cured chorizo, as it needs more cooking.
:08:49. > :08:54.While I remember, James, I don't normally like to do this, but I
:08:54. > :08:58.would like to say congratulations to my cousin, Sarah, and her
:08:58. > :09:04.husband, Ian, who got married yesterday. I've never done that
:09:04. > :09:07.before in my life. I thought we were going back to Going Live!
:09:07. > :09:17.LAUGHTER No! Congratulations to James and his jumper. I'm sure will
:09:17. > :09:21.
:09:21. > :09:27.you be very happy together. LAUGHTER Back to business. You can
:09:27. > :09:32.see the colour starting to come out now. We've got other flavourings in
:09:32. > :09:37.here. Just to give ate boost we've got this lovely smoked pap Rick
:09:37. > :09:47.catch. You can get smoked and sweet. This is smoked. That's very
:09:47. > :09:49.
:09:49. > :09:55.important. Like any spice... He's good. This comes in a little tin.
:09:55. > :10:00.They hot smoke some chilli peppers. It is very good with chicken as
:10:00. > :10:09.well. If you drizzle it over the chicken with lemon. Talking of
:10:09. > :10:13.lemon, you can zest me that lemon, please? We've got this lovely
:10:13. > :10:18.colour. We'll add our rice. With all rice dishes we are going to
:10:18. > :10:24.cook this reasonably similar to a risotto. You want to lightly toast
:10:24. > :10:29.it and break that outside husk. are not using paella rice? No, the
:10:29. > :10:33.idea is of a paella but without all the specialist ingredients. This is
:10:33. > :10:39.really something I want people to be able to go out to any normal
:10:39. > :10:45.shop and buy and have for dinner tonight. The traditional one is
:10:45. > :10:55.bonba rice. That's more like a risotto rice? Yes. It is little
:10:55. > :10:58.
:10:58. > :11:03.grains, stumpy grains, like pudding rice, like a wis Otto rice. --
:11:04. > :11:11.a risotto rice. The sausage is salty, because it is cured.
:11:11. > :11:17.last time you were here you made some. I did. Didn't Jose then break
:11:17. > :11:22.it in half? Yes. And you've got this restaurant in Folkestone.
:11:22. > :11:32.that's doing really well. Thanks for bringing that up, James. You
:11:32. > :11:36.are like my publicist. We've been full since we opened. It is costing
:11:36. > :11:42.me a fortune to put my family in there. It is really exciting. And
:11:43. > :11:47.with the canteen as well, we've just opened up a new pop-up in
:11:47. > :11:52.Covent Garden, which has been open for a few weeks. That's only open
:11:52. > :12:02.until Christmas. Fantastic. That will be a good one to see. If you
:12:02. > :12:05.
:12:05. > :12:09.want to ask a question: 08716 41 41 You will find Mark's recipes and
:12:09. > :12:16.other studio recipes on bbc.co.uk/saturdaykitchen.
:12:16. > :12:21.My rice is on the point of being cooked. What's that stock, chicken?
:12:21. > :12:25.Plain chicken stock, but you can use fish. If you don't have these
:12:25. > :12:32.stocks and you can't find them, water is fines, because you've got
:12:32. > :12:37.so much flavour in the sausage. Paella is kind of a mix and match.
:12:37. > :12:43.You've got rabbit in there. Most of the paella I tried in Spain has
:12:43. > :12:47.snail in it. You haven't got a clue what else is in it! Rabbit and
:12:47. > :12:53.snails? Everything but the kitchen sink. It is a peasant dish really.
:12:53. > :13:01.That's how it started. I suppose they found the snails in the garden
:13:02. > :13:06.and off they went. It varies where you are in Spain. We've got the
:13:06. > :13:12.richness of the sausage, and the earthy flavours, especially with
:13:12. > :13:17.the parsley. Squeeze in lemon juice. We finish off with these lovely
:13:17. > :13:27.peppers. They are smoked, they are sweet peppers. You buy them in a
:13:27. > :13:28.
:13:28. > :13:33.jar. Slice them up. Should you cover it? No. It is more like a
:13:33. > :13:41.risotto. Half of stock, bring it to the boil and add more if you need
:13:41. > :13:48.to. This is hot smoked salmon. Large flakes, if possible. Hot
:13:48. > :13:52.smoked salmon is different from cold smoking. It has a different
:13:52. > :13:56.texture. Because it is cooked, I don't want to ruin it and stir it
:13:56. > :14:02.through. I tend to get my pie illegal to the stage where it is
:14:02. > :14:09.completely ready. A touch more stock to loosen it. Flake that over
:14:09. > :14:19.the top of the -- I get my paella to the stage where it is completely
:14:19. > :14:22.
:14:22. > :14:32.ready. A touch for stock to loosen This works well with mackerel or
:14:32. > :14:37.
:14:38. > :14:43.trout fillets. Well done, me. LAUGHTER Flake some of this over
:14:43. > :14:48.the top. If you were going to portion this up, you would gently
:14:48. > :14:54.fold that through. We are going to put the pieces of flaked salmon on
:14:54. > :15:00.the top and finish it with a crack of pepper and extra olive oil on
:15:00. > :15:08.the top, Spanish if you can get it, or anything is fine. Greek olive
:15:08. > :15:15.oil as well. Very traditional in paella, Greek olive oil. Everybody
:15:15. > :15:25.keeps talking about Italian olive oil. I think the Greek and Crete
:15:25. > :15:26.
:15:26. > :15:36.olive oil... The Cretian olive oil is amazing. Remind us what this is
:15:36. > :15:39.
:15:39. > :15:48.again? It is quick pie illegal with chorizo and hot-smoked salmon.
:15:48. > :15:54.-- paella. Yum.
:15:54. > :16:02.Emma, you have that one. Shall I pass them down? No, it's every man
:16:02. > :16:11.for himself in this place. Would you say this is for one? Can I
:16:11. > :16:15.start? Dive in. It's delicious. The salmon and the
:16:15. > :16:24.sausage I think, you say you could put that sausage with rabbit as
:16:24. > :16:32.well, but chicken would work. going to put clams in there but you
:16:32. > :16:39.are allergic to shellfish. This tastes, this is delicious. Any fish
:16:39. > :16:44.sauces I will always use a light chicken stock. We need wine to go
:16:44. > :16:54.with. This we sent Susie Barrie to Surrey to see what she would choose
:16:54. > :17:11.
:17:11. > :17:15.Mark's paella with hot smoked salmon is a beautiful dish with
:17:15. > :17:19.lots of bold flavours. A bright, refreshing Sauvignon such as this
:17:19. > :17:23.from New Zealand would be lovely with the salmon but overwhelmed
:17:24. > :17:29.with the chorizo. If I was to choose a red I would need to find
:17:29. > :17:33.something really soft and juicy so it wasn't clash with the spice or
:17:33. > :17:43.overpower the salmon. So I'm sorry, James, but the right wine for this
:17:43. > :17:48.
:17:48. > :17:53.dish is rose, particularly Spanish rose. I'm going to choose the
:17:54. > :17:59.finest Navarro. It's the region right next door to Rioja. What is
:17:59. > :18:04.great is that it mansion to be ripe and fruity as well as refreshing,
:18:04. > :18:09.so it works extremely well with so it works extremely well with
:18:10. > :18:14.spicy dishes. When you smell it it is like a basket of red cherries.
:18:15. > :18:19.There's a touch of fruit sweetness here which will yourself set the
:18:19. > :18:23.spicy paprika and the chorizo. It has fresh acidity to cut through
:18:23. > :18:26.the richness of the salmon. There is just enough weight to cope with
:18:26. > :18:30.the rice, the stock and all the elements of the dish without
:18:30. > :18:34.overwhelming any of the individual flavours. Mark, this is my
:18:34. > :18:44.favourite type of dish. Easy to prepare and delicious to eat.
:18:44. > :18:45.
:18:45. > :18:53.Here's a simple and satisfying wine to drink with it.
:18:53. > :18:58.I love Suzi's choices usually. It is a bit too sweet to me. I like a
:18:58. > :19:05.rose to be a bit more crisp. I've not tasted one that I liked but I
:19:05. > :19:15.don't like this one either. I'm not really, my husband says I'm a cheap
:19:15. > :19:15.
:19:15. > :19:22.date, I have no taste in wine. I love this. It is a lady's drinks
:19:22. > :19:28.isn't it? It is not one of our sort of beefy grings. Don't like at me.
:19:28. > :19:38.-- drinks. Don't look at me. What do you think of the food? It is
:19:38. > :19:49.
:19:49. > :19:57.I'm going to top up Emma's glass. Later on we have something
:19:57. > :20:03.interesting. What is it again? depends what you want me to show
:20:03. > :20:07.you. I'm doing a venison dish with roe deer, chanterelles and
:20:08. > :20:17.elderberry gravey. Now it's time for our catch-up with Rick Stein,
:20:18. > :20:50.
:20:50. > :21:00.who is off the coast of Naples These are called Cigarella, look at
:21:00. > :21:00.
:21:00. > :21:04.the tail. They look like eyes. They are for camouflage.
:21:04. > :21:09.These are particular to the Mediterranean, a bit like bal main
:21:09. > :21:15.Bugs in Australia. Some good olive oil and garlic.
:21:15. > :21:19.This is a rugged dish. Round here they don't finely chop anything.
:21:19. > :21:25.Thick slices of garlic straight in there, just like that. I don't want
:21:25. > :21:30.it to cook too much, so stir it around while I quickly talk to you
:21:30. > :21:34.about the main element of the dish - tomatoes. I know you can buy
:21:34. > :21:40.Italian tomatoes in England but they never taste like this. These
:21:40. > :21:47.are full of flavour. I bung those in there. I'm going to cook the
:21:47. > :21:51.mussels and the vongole quickly. A little local white wine. And the
:21:51. > :21:57.must Pells and clams. They can all go in at the same time. I know some
:21:58. > :22:03.are a bit smaller than others and they will open a bit quicker. I
:22:03. > :22:08.stir them around in the hot wine. Bung a lid on and leave them for
:22:08. > :22:14.Bung a lid on and leave them for two minutes. Now I get my sauce
:22:14. > :22:19.back, put it back on the heat and drain the juice into the sauce.
:22:19. > :22:24.I'm going to take that right down so that the pasta is coated with
:22:24. > :22:34.the sauce. That's come down very nicely. Now to add the rest of the
:22:34. > :22:37.
:22:37. > :22:42.seafood. The Si grks arella -- sigarella. And now the shrimps and
:22:42. > :22:49.the baby prawns. And now for the clams and the
:22:49. > :22:54.mussels. While this has taken about 15 minutes, obviously you've got
:22:54. > :22:59.cook the pasta at the same time, which I've already done, for ten
:22:59. > :23:09.minutes. You start it five minutes into the cooking, so it is nice and
:23:09. > :23:11.
:23:12. > :23:16.alden at a. - and aldente.
:23:16. > :23:22.I could go to a restaurant every night and eat this dish for a week
:23:22. > :23:26.and not tire of it. For me it's one of the best ways of eating the
:23:26. > :23:36.seafood. The way the sauce wraps itself around the pasta and the
:23:36. > :23:46.
:23:46. > :23:51.People here are brought up on the simplest of things. Cue spend hours
:23:51. > :23:56.discussing the benefits of a lemon, where the best lemons are grown.
:23:56. > :24:00.You have that focus on ingredients and you care so much about them,
:24:00. > :24:04.everything falls into place. It comes from the family and
:24:04. > :24:09.respecting the generations and not wanting to change the latest food
:24:09. > :24:14.fad. The thing that impresses me most about the Italians the
:24:14. > :24:19.emphasis they place on quality. Italy is about passion and flavour.
:24:19. > :24:26.They couldn't give a stuff about coriander and lemongrass. They just
:24:26. > :24:34.want to know where the best tomatoes come from.
:24:34. > :24:37.This is a dish called gremolata prawns. I bought the prawns
:24:37. > :24:43.yesterday, they are beautifully yesterday, they are beautifully
:24:43. > :24:51.fresh. Mediterranean cats are a Mediterranean cats
:24:51. > :25:01.nightmare. You take a big pan and put extra Virgin olive oil in it,
:25:01. > :25:02.
:25:02. > :25:08.Turn them over Then put in a lot of coarse
:25:08. > :25:15.and then plenty of freshly-ground black pepper, lots of pepper -
:25:15. > :25:19.you can put cayenne in, if you like. But this time, just fresh pepper -
:25:19. > :25:25.it needs a bit of a bite there.
:25:25. > :25:35.Eh! Get OFF! ..Excuse me, excuse me.
:25:35. > :25:37.
:25:37. > :25:38...I was talking to this chap who has a bar down the road,
:25:38. > :25:40.and he says they can weigh three pounds -
:25:40. > :25:41.they're like footballs. They're mild and sweet.
:25:41. > :25:45.You can eat them like grapefruit, with sugar,
:25:45. > :25:49.and you can eat the pith. It tastes like cucumber almost, the pith.
:25:50. > :25:53.Plenty of that lemon juice, then turn them over, with the prawns,
:25:53. > :25:59.and let it cook down.
:25:59. > :26:04.Now you make up the gremalata, which is chopped broad-leafed parsley,
:26:04. > :26:08.throw that in, and then some finely-chopped garlic,
:26:08. > :26:16.then grate the zest of these lovely big lemons. Big, long lines of zest,
:26:16. > :26:18.and chop them into little "pine needles" -
:26:18. > :26:23.they're sweet, almost like shreds of ginger, turn everything over.
:26:23. > :26:30.And one final thing, as my new chum will testify, you CAN eat the head.
:26:30. > :26:35.You don't actually eat all the shell, but if you just...
:26:35. > :26:45.go like that, it's wonderful.
:26:45. > :26:51.
:26:51. > :26:51.All
:26:51. > :26:52.All that
:26:52. > :26:55.All that seafood
:26:55. > :27:00.All that seafood looked delicious. There are so many great and Italian
:27:00. > :27:05.dishes you can make. Something simple in Italian is gnocchi. I'm
:27:05. > :27:10.using it in a soup with butternut squash. You could do it with
:27:10. > :27:15.pumpkin as well. It is a winter warmer. To make gnocchi we've got
:27:15. > :27:19.potatoes, flour, eggs and a touch of salt. This is a cheese from the
:27:20. > :27:23.West Midlands area. It is a great West Midlands area. It is a great
:27:23. > :27:30.cheese, particularly good for this. I want to get my soup on, with
:27:30. > :27:38.onions and garlic. This is going to cook in real-time. One clove of
:27:39. > :27:48.garlic chopped, a bit of onion straight in. Add butter, the
:27:49. > :27:49.
:27:50. > :27:54.butternut squash. You've got seeds in the middle. Remove the seefpltdz
:27:54. > :28:00.you can toast these off as well. I thought it would be good, because
:28:00. > :28:10.Hallowe'en is coming up. You could have a nice pumpkin soup afterwards
:28:10. > :28:13.
:28:13. > :28:22.that tastes of wax! A bit of white wine. And chicken stock. Similar to
:28:22. > :28:27.what Mark used. Bring it to the boil. Add a touch of rosemary and
:28:27. > :28:33.it takes just a few minutes to cook. Will you be familiar with this,
:28:33. > :28:37.Saturday mornings and cooking. wasn't quite as adventurous as that.
:28:37. > :28:44.It was more cupcakes and cookies. Cooking live is quite something.
:28:44. > :28:49.I'm in awe of chefs that cook live like you. Had a six minute slot?
:28:49. > :28:55.Six minutes. It always went over to about 16 minutes as everything went
:28:55. > :28:58.wrong. It was meant to be six. you a cook before? I've been
:28:58. > :29:04.passionate about cooking. My mother's an amazing cook. She
:29:04. > :29:09.taught me to cook and I was lucky like, that because it is a dying
:29:09. > :29:14.art, being taught to cook from a young age. It is a passion of mine
:29:14. > :29:20.but I've never been formally changed. Obviously you've done
:29:20. > :29:24.stuff on Going Live and Live and Kicking, a great grounding. And the
:29:24. > :29:29.ability to cook quickly. It is cooking quickly, so I guess as a
:29:29. > :29:35.result of that I'm not a nervous cook. Even in my own home I think I
:29:35. > :29:41.cook like I'm on live tell y I I hurl things together. I always feel
:29:41. > :29:46.like I'm on a time limit. You are going to talk about your cook book
:29:46. > :29:50.as well. It is a sort of everything book. I didn't want to do anything
:29:50. > :29:56.scary. I'm not a Michelin-starred chef. My style of cooking is very
:29:56. > :30:02.much on the go mums. Die a lot of food where it is hurled -- I do a
:30:02. > :30:06.lot of food where it is autumn hurled into one bowl. The book is
:30:06. > :30:11.about how to put together parties, from styling tips to inexpensive
:30:11. > :30:15.things. There's a bit of a minted and skinted approach. A bit of
:30:15. > :30:19.inspiration. I wanted it to be something people could dip into.
:30:19. > :30:24.Could it be kind to say it is like a British Martha Stewart? That
:30:24. > :30:29.would be very kind. That's the kind of thing... I read the book last
:30:29. > :30:38.night. Not only do you have stuff that's more adventurous to try but
:30:38. > :30:45.stuff that the kids can try. I have how to make party bags, invite
:30:45. > :30:54.ideas. That would be the aim, to be like that. So basically, to make
:30:54. > :31:00.our gnocchi, this is mashed potato. It is mashed potato, flour. We've
:31:00. > :31:06.got cheese in there. Combine it, salt and pepper, four egg yolks.
:31:06. > :31:12.Combine it into a nice paste. love gnocchi. And roll it out. It
:31:12. > :31:20.freezes so well. Perfect. It is one of those things cue make, for your
:31:20. > :31:27.dinner parties. -- you could make, for your dinner parties. Trust me,
:31:27. > :31:33.if I can do it, anybody can do it. Mind that jumper, James. Thank you
:31:33. > :31:41.very much. I'm loving the jumper. He's got white jeans on today.
:31:41. > :31:49.think you should be proud of your jumper. Wearing a jumper cover as
:31:49. > :31:56.multitude of sins. 16 stone it hides, that's what it does!
:31:56. > :32:06.LAUGHTER Mark Sargeant, I was your size when I was an embryo. We are
:32:06. > :32:11.going to put the gnocchi in there. This is a portion for me, so these
:32:11. > :32:17.Michelin-starred boys, it would feed six. We boil it. A touch of
:32:17. > :32:24.cream in there. I was going through your CV last night and you've done
:32:24. > :32:30.a bit of everything. You wanted to be a dancer to start with but Pell
:32:30. > :32:36.into -- but fell into TV. I wanted to be Darcy busle but realised I
:32:36. > :32:40.was destined to be third swan from the back. I fell into TV and was
:32:40. > :32:45.passionate about telly. I did it until I got pregnant with my
:32:46. > :32:53.daughter. And then I wanted to change direction so I could be at
:32:53. > :33:00.home more with my kids when they were tiny. So I retired from telly
:33:00. > :33:06.for a bit. I've done radio, worked with the lovely Alan Carr. I set up
:33:06. > :33:10.a kids' shop and did that for a bit. A little entrepreneur. I have a
:33:10. > :33:18.website as well. Now I'm at that stage where I am doing what I
:33:18. > :33:24.really love doing - a bit of cookery, a bit of lifestyle, and I
:33:24. > :33:29.come here and have yummy food made. Is that passion and
:33:29. > :33:34.entrepreneurship passed on to your kids? My daughter is a fabulous
:33:34. > :33:40.cook. She's a seriously good cook. She's now at that stage where I
:33:40. > :33:45.will make something and she will come in and say, you need to add
:33:45. > :33:51.more salt to that. She's always right. As soon as the gnocchi has
:33:51. > :33:58.risen from the pan, I'm going to pop it into some butter. I like it
:33:58. > :34:08.when you colour it with butter. loving the butter. I don't do low-
:34:08. > :34:12.
:34:12. > :34:17.calorie food. You need to season it properly. Plenty of salt. It's a
:34:17. > :34:25.common mistakes that people don't season it, particularly with salt.
:34:25. > :34:32.Put some colour on the gnocchi. Have a quick taste of the soup. It
:34:32. > :34:42.doesn't take long. Yum. It wants more salt. You would be surprised
:34:42. > :34:44.
:34:44. > :34:53.when you do make it what it does take. I'm using a pit of Maldon or
:34:53. > :35:02.Cornish salt. Stay clear of the table salt. I agree. I only use
:35:02. > :35:07.that for blanching vegetables. Hallowe'en and all that kind of
:35:07. > :35:13.stuff, I was getting inspiration from your book, the party theme.
:35:13. > :35:18.I've done a Hallowe'en party theme. I love Hallowe'en. But come as an
:35:18. > :35:25.aubergine? No, I didn't. You are so mean to him. That was harsh. Don't
:35:25. > :35:30.you worry, I will get my own back once I've finished that. Don't
:35:31. > :35:38.worry, I've got your number. A bit of cream on there. Some pumpkin oil.
:35:38. > :35:48.This is fabulous. Whoa, that hasn't hit Norfolk yet. This is magical.
:35:48. > :35:50.
:35:50. > :35:54.It is strong. Coriander cress seeds and there you have it, a soup with
:35:54. > :35:59.home-made gnocchi. 6-and-a-half minutes. How many calories? Don't
:35:59. > :36:08.you worry about that. It is about the same amount as there's Xs on
:36:08. > :36:12.this jumper! That is, I'm sorry but that is off
:36:12. > :36:19.the chart delicious. We'll be cooking for Emma at the end of the
:36:19. > :36:24.show, will it be food Heaven, blueberries, with vanilla, in a
:36:25. > :36:30.short crust pastry case, with clotted cream and custard. Or she
:36:30. > :36:36.could face food hell, lamb cutlets with mozzarella, Parma ham, baked
:36:36. > :36:41.in the oven with a ragout of artichokes, courgette and rocket
:36:41. > :36:48.and parmesan salad on the side. Two great dishes. You have yet to
:36:48. > :36:54.decide Emma's fate. Are you going for pudding? Heaven. My favourite
:36:54. > :36:59.dish. I love you, Mark. Have you decided yet? Heaven I think. Loving
:36:59. > :37:03.Sarah. We've survived the heat we've now
:37:04. > :37:08.reached the final of the Great British Menu. 8 of the country's
:37:08. > :37:18.best chefs have to cook four courses. They begin with the
:37:18. > :37:18.
:37:18. > :38:26.Apology for the loss of subtitles for 68 seconds
:38:26. > :38:33.starter and the judges have roped This is a simple dish, but the
:38:33. > :38:39.flavours go boom. I like the fact that it is simple. It is clean,
:38:39. > :38:45.concise cooking. It does what it says on the packet - shake, rattle
:38:45. > :38:50.and roll. Right. Next up Andrew from the North East. In the heats
:38:50. > :38:53.he served a cold meat and salad which bombed for its lack of skill.
:38:53. > :39:00.For the finals he's come up with something different - corned
:39:00. > :39:06.Yorkshire beef with salad cream and pickles with blue cheese biscuits.
:39:06. > :39:10.All sorts of pickles here, onions, beet radio root, radishes.
:39:10. > :39:15.pressure of serving a brand-new dish at this stage is immense. But
:39:16. > :39:25.as Andrew brings his corned beef terrine to the pass he is convinced
:39:26. > :39:30.
:39:30. > :39:34.this starter is in with a real Onion, beetroot Wonder if the
:39:34. > :39:38.biscuit is meant to be that soggy, because the outside of it is
:39:38. > :39:44.delicious, where it is really short and comibly. The middle is really
:39:44. > :39:49.soggy but it is quite nice. It looks yund cooked but it doesn't
:39:49. > :39:55.taste undercooked. I find this brick of corned beef really
:39:55. > :40:02.unattractive. You could probably build a house out of it. If you did,
:40:02. > :40:12.it would be the most tasteless house in the street. Now it's
:40:12. > :40:13.
:40:13. > :40:23.He's serving Tiffin of Indian pea and spinach cake
:40:23. > :40:24.
:40:24. > :40:25.who's struggled Aktar isn't making any changes,
:40:25. > :40:27.with 11 separate elements, Aktar's starter is too complicated.
:40:27. > :40:29.You under pressure, man, do you want a wee hand?
:40:29. > :40:33.I am, get a hand off you in a second.
:40:33. > :40:34.With so much to do, it only takes one problem
:40:34. > :40:37.to knock him off schedule, and sure enough, disaster strikes.
:40:37. > :40:39.(BLEEP) sake, come on!
:40:39. > :40:40.No, these flowers are too big, so it's opening up.
:40:40. > :40:44.A mistake like this could cost him the competition.
:40:44. > :40:52.I'm trying to squeeze all the air out as possible.
:40:52. > :40:58.His courgette flowers are finally ready, but the other elements
:40:58. > :41:00.I don't think I delivered
:41:00. > :41:01.as perfectly as I could have, but I got it out in the end.
:41:01. > :41:04.Hopefully it was enough.
:41:04. > :41:06.But will the judges agree?
:41:06. > :41:09.A real tiffin box, isn't it fantastic?
:41:09. > :41:13.Think of those arranged down the table, it would look spectacular.
:41:13. > :41:15.Fun and... Ooh!
:41:15. > :41:18.There's good... Theatre. Good theatre in all this.
:41:19. > :41:20.The onion bhajis are still there.
:41:20. > :41:23.He's taken no notice whatever of anything we said.
:41:23. > :41:26.That is going to be soggy with the lid on it.
:41:26. > :41:29.And for 100 people, it will not stay crisp.
:41:29. > :41:39.It is a bit soggy, the courgette flower. It's beginning to go.
:41:39. > :41:40.
:41:40. > :41:41.I think he should've listened, eliminated one or two pieces.
:41:41. > :41:51.I don't think deep-fried stuff will survive 100 covers. Been there, done it.
:41:51. > :41:52.
:41:52. > :41:53.The next chefs hoping to secure their place at the banquet
:41:53. > :41:54.are Lisa Allen and Paul Ainsworth.
:41:54. > :41:56.Familiar territory for you? I can't believe I'm against the champ on starter.
:41:56. > :41:58.Lisa from the north-west is a calm and precise cook
:41:58. > :42:01.who sailed through her heat. She won this course last year
:42:01. > :42:05.and is determined to get to the banquet again.
:42:05. > :42:06.It's pressure, cooking a starter again
:42:06. > :42:08.cos obviously I won it last year
:42:08. > :42:11.and I think that's an added pressure
:42:11. > :42:17.and I really want to do wellso that's another pressure on top!
:42:17. > :42:19.Paul has just found out the reigning starter queen is making a similar dish to his,
:42:20. > :42:24.a variation on a Chinese favourite,- crispy duck pancake.
:42:24. > :42:26.I've heard a rumour that you're doing pancakes.
:42:26. > :42:29.Yeah, I am. I've heard the same rumour about you.
:42:29. > :42:37.Lisa's serving...
:42:37. > :42:38.I'm trying to twist the dish round, but use
:42:38. > :42:40.very British stuff like pork and apples, pickled onion,
:42:40. > :42:50.dipping sauce of apple and Worcester sauce, English pancakes layered up.
:42:50. > :42:51.As Lisa takes her pork out of the oven, Paul is starting
:42:51. > :42:53.to feel the pressure of going up against a former champ.
:42:53. > :42:56.I'm very worried about Lisa's starter cos it looks amazing,
:42:56. > :43:00.looked brilliantly. You could see the pork was beautifully cooked.
:43:00. > :43:03.Lisa brings her shoulder of crispy suckling pig,
:43:03. > :43:13.Jenga box of pancakes and dips to the pass.
:43:13. > :43:18.
:43:18. > :43:19.Oh, this is smelling good! look at that beautiful pancake.
:43:19. > :43:21.That is classy, and look, it perfectly fits the dish.
:43:21. > :43:23.Make sure everyone gets some crackling.
:43:23. > :43:24.Is it good or is it good?
:43:24. > :43:27.I think the freshness of the onions and the acidity
:43:27. > :43:35.from the onions and the apple, absolutely essential for this.
:43:35. > :43:39.I think the pork is nice, but itis a touch dry, but with the juice
:43:39. > :43:43.I can tell you're not loving it. I can tell.
:43:43. > :43:45.No, I like it, I can't criticise it,- the cooking was there.
:43:45. > :43:48.The pancakes were beautiful.
:43:48. > :43:50.It's faultless. It is, but doesn't mean it's right.
:43:50. > :44:00.I'll not jump all over it cos we have another four to go.
:44:00. > :44:00.
:44:00. > :44:04.Now it's Paul from the South West's turn.
:44:04. > :44:05.His version of this Chinese starter- consists of Cornish duckling
:44:05. > :44:07.with asparagus, rhubarb, pancakes and smoked duck Scotch eggs.
:44:07. > :44:10.Me and Lisa have both gone for the same idea.
:44:10. > :44:19.but I'm hoping mine's got real powerful flavours, and a bit different.
:44:19. > :44:21.Paul plates up his garnishes, quarters his Scotch eggs
:44:21. > :44:22.and arranges his duck on to the platter
:44:22. > :44:25.before bringing it all to the pass.
:44:25. > :44:35.Happy? Yeah. Looks lovely. Really good.
:44:35. > :44:37.This dish just says "Come to Daddy."
:44:37. > :44:41.LAUGHTER
:44:41. > :44:46.Colour combinations are beautiful, the pink, slightly browny-grey meat
:44:46. > :44:49.and lovely green bits of thin asparagus and spring onion.
:44:49. > :44:52.My first reaction is the duck remains a bit dry.
:44:52. > :44:54.Slightly don't understand what to do with it.
:44:54. > :44:57.I'm expecting more moisture. Rhubarb's a lovely contrast.
:44:57. > :45:02.The rhubarb brings out the rich, deep meatiness of the duck.
:45:02. > :45:10.I think it's such a lost opportunity not to have crisp skin.
:45:10. > :45:12.Remembering Lisa's dish, it was fun.
:45:12. > :45:13.We're discussing this dish very, very seriously.
:45:13. > :45:15.It's not a smile around here, we say it's a bit this and that,
:45:15. > :45:24.there's no sense of joie de vivre you got from Lisa's dish.
:45:24. > :45:24.It's
:45:24. > :45:25.It's going
:45:25. > :45:28.It's going to
:45:28. > :45:33.It's going to be a tough decision for the judges. You can see how
:45:33. > :45:37.they get on and how the remaining chefs do with their starters in 20
:45:37. > :45:43.minutes. Still to come, Keith Floyd is in
:45:43. > :45:49.Wales, after taking over a bar in Mumbles to cook cockles and laver
:45:49. > :45:56.bread. It is up to Mark and Galton to
:45:56. > :46:06.hatch a plan. I that was good. I'm on fire! That's the Saturday
:46:06. > :46:07.
:46:07. > :46:11.Kitchen omelette challenge later on. And will Emma face food hell, or
:46:11. > :46:17.Heaven. Galton, are you going for the lamb or for the pudding?
:46:17. > :46:22.going for the pudding. I'm a pudding man, like yourself, James.
:46:22. > :46:27.I've just guessed it James, you've actually come as a blueberry!
:46:27. > :46:32.That's the last time he's going to be on. Black black black, it's
:46:32. > :46:42.great to have you back. Nice to be here. And on the menu is something
:46:42. > :46:43.
:46:43. > :46:50.very seasonal. Absolutely. Now is a great time for venison. This is a
:46:50. > :46:54.loin from a roe deer, a small deer, bigger than a muntjac but not as
:46:54. > :47:01.bigger than a muntjac but not as big as a red deeper.
:47:01. > :47:06.There's a substantial difference in size. The red deer are very
:47:06. > :47:12.flavoursome but can be a bit too strong for my liking. I believe
:47:12. > :47:19.this is the first time you've had venison? I've never had venison.
:47:19. > :47:26.This is a first more me. The beauty of venison is there isn't a lot of
:47:26. > :47:31.fat. You do need to trim a bit of the sinew off it. But as far as fat
:47:31. > :47:38.goes, there isn't a lot on there. When the pan is hot I'm going to
:47:38. > :47:48.seal it well. Game is a huge thing for you at Morston Hall, as you
:47:48. > :47:55.well know, James. I do. You even shot a bird once didn't you? It had
:47:55. > :48:03.feathers on it. You are a crack shot. I'm not as good as he is.
:48:03. > :48:10.He's got all the gear and no idea! He's got this dog. I've got to tell
:48:10. > :48:15.you story. Don't start on Daisy, please. The clue is the gundog,
:48:15. > :48:25.Daisy, the most disobedient dog in the world. This was the first shoot
:48:25. > :48:29.I had ever been on. He had this dog that was in the back of the 4x4,
:48:29. > :48:35.tail wagging, ready to go on the shoot. The lovely mist was coming
:48:35. > :48:42.over the hills. This poor old lady whose farm it was came out with her
:48:42. > :48:52.pet, wire-haired terrier. It wasn't wire-haired for long! Daisy treated
:48:52. > :48:57.it as a rabbit and ran off with it! We had only just got there! Back to
:48:57. > :49:00.the venison. You need to seal it well.
:49:00. > :49:09.That was one of the most extraordinary events of my year
:49:09. > :49:19.last year. Sit it on the trivet and place it into a hot oven, 200 or
:49:19. > :49:25.400, gas mark 6, for 8 to 12 minutes. I want to talk gravy. This
:49:25. > :49:31.is a venison stock, beautiful and gellied. It takes a time to make a
:49:31. > :49:36.really good stock. You can buy veal stock. So you tell me, James. In
:49:36. > :49:40.the home kitchen that's the way forward. You can get them in tubs
:49:40. > :49:48.now. I think they are great value. I'm sure it is sensible to do
:49:48. > :49:54.something like that. I'm warming the gravy up. I'm going to fry off
:49:54. > :50:04.some shallots. They are going to go with my wild mushrooms. Are you
:50:04. > :50:14.alright, James? I'm setting that on 8 minutes. It is not a laptop,
:50:14. > :50:18.James. It's an oven. I want to talk wild mushrooms. These are winter
:50:18. > :50:23.chanterelles. I split them in half to make sure there's not a maggot
:50:23. > :50:29.in the middle. Generally speaking you would put them into a pan and
:50:29. > :50:35.fry them. We have this banter all the time. James does what a normal
:50:35. > :50:43.person would do in their home. them in a pan. Yes. I clean them up.
:50:43. > :50:50.These beautiful ones we clean the stems. And the difference is
:50:50. > :50:54.�28.50! We do pay about that. been to Morston Hall. It is quite
:50:54. > :51:00.spectacular there. You are celebrating 20 years now? Next year
:51:00. > :51:06.is our 20th year. I was a child when we started. And now 20 years
:51:06. > :51:11.on, it's gone in the blink of an eye. It is amazing. But still the
:51:11. > :51:16.same ethos with the food and stuff? Absolutely. We've been fortunate
:51:17. > :51:21.and retained a Michelin star for the last 14 years. While you don't
:51:21. > :51:27.set out your stall to achieve Michelin stars, once you've got one
:51:27. > :51:32.you don't want the lose it. You just try to cook as well as you.
:51:32. > :51:39.You are cooking the British or aren't new I'm eating most of it.
:51:39. > :51:45.It's great. Put this kale into boiling water. You want these like
:51:45. > :51:51.soldiers? They might be soldiers up in Yorkshire. Crikey. They are good
:51:51. > :52:01.sized soldiers. These mushrooms take seconds. And then elder
:52:01. > :52:07.
:52:07. > :52:12.business. - - eld business. -- elderberrys.
:52:12. > :52:18.These are still around a lot of hedgerows from where I am and it is
:52:18. > :52:24.great. You can use blackberrys. Great flavour, great to put with
:52:24. > :52:30.game. The last time you were on, Norwich, your Football Club...
:52:30. > :52:34.aren't going to start are new remembered it. The producer
:52:34. > :52:40.reminded me, you said if Norwich went up would get a Norwich City
:52:40. > :52:46.tattoo, is that right? Yes, well James, very a Norwich City tattoo.
:52:46. > :52:52.Do you want to see it? It's on my bottom. Not particularly. What is
:52:52. > :53:02.it off? A little cannery. A yellow and green cannery. I want to see it.
:53:02. > :53:02.
:53:02. > :53:09.Does it say "Norwich"? I have an aversion to needles. What have you
:53:09. > :53:16.done, Tipp-Exed it on! I was in and out very quickly. But it is there.
:53:16. > :53:23.How did you know it's there? Because I felt it. Get back on to
:53:23. > :53:31.cooking. No, does it say "Norwich" on it? No, it's the Norwich emblem.
:53:31. > :53:36.OK? We are nearly ready to serve this: what goes on here are the
:53:36. > :53:46.mushrooms on the British or toast. You could use ordinary white bread
:53:46. > :53:50.
:53:50. > :53:58.if you wanted to. Give me the venison, please. And then what I
:53:58. > :54:05.tend to do with this. Perfect. I think venison loin should be served
:54:05. > :54:12.pink. Delia's phoned in just now. Here we go. She asked if she could
:54:12. > :54:19.have her name on the other cheek if they win. LAUGHTER Queen deal la ia
:54:19. > :54:29.can have anything she likes. Dear old Queen Delia. Now add the
:54:29. > :54:29.
:54:29. > :54:37.berries. Don't you want my kale? am going to use it. I love kale. It
:54:37. > :54:47.is lovely stuff. You don't get any more seasonal
:54:47. > :54:57.than that, do new That's a seasonal dish, roe deer, mushrooms on toast,
:54:57. > :54:58.
:54:58. > :55:02.elderberry jus with curly kale. Do you want this? That's my quince
:55:02. > :55:07.jelly. I wanted to talk about that. Home-made. A beautiful thing to go
:55:07. > :55:16.with any game dish. Talk about it while we are coming over. How do
:55:16. > :55:21.while we are coming over. How do you make it? With quinces. You boil
:55:21. > :55:29.the quinces in water, take out the liquid, strain it, take out the
:55:29. > :55:35.liquid. For every pint of liquid you have it is a pound of sugar sna.
:55:35. > :55:41.That's delicious. Don't sound so surprised, Emma. The secret is not
:55:41. > :55:45.to overcook it. It's gorgeous and your quince jelly is fabulous.
:55:45. > :55:55.to Guildford to see what Suzi has chosen to go with this gorgeous
:55:55. > :55:56.
:55:56. > :56:01.deer. Galton's roe deer dish is like
:56:01. > :56:05.autumn on a plate. It deserve as fine, heart-warming red wine to
:56:05. > :56:12.drink with it. Given the savoury, sweet and earthy flavours in the
:56:12. > :56:16.dish, this Rick ockka could be a traditional match. But I would like
:56:16. > :56:20.to try something different. I'm going to stick with Spain but a
:56:20. > :56:29.wine from a less well known region, it is the Lamatum Ribera Del Guero
:56:29. > :56:39.2008 from Ribera. It is the type of succulent autumnal wine I'm looking
:56:39. > :56:49.
:56:49. > :56:54.for. to find an inexpensive Ribera like this is rare.
:56:54. > :57:00.This wine as aged in American oak. When you taste it, there's a creamy
:57:00. > :57:07.texture and flavour to will compliment the brioche and hazelnut
:57:07. > :57:12.perfectly. It has fruit to balance the venison and elderberry jus. And
:57:12. > :57:16.it has earthy notes. Galton, you've given us a fantastically seasonal
:57:16. > :57:26.and innovative dish. Here is something really stylish to drink
:57:26. > :57:27.
:57:27. > :57:34.Having tasted that, can I approve of that one. I didn't like the rose
:57:34. > :57:44.but I like this one. I have never known tow criticise wines. This one
:57:44. > :57:45.
:57:45. > :57:49.is lovely. The cheap date prefers the rose. I think �6.99 for a bar
:57:49. > :57:55.gain. Girls? Lush. Really nice. amazing dish. Really good. I have
:57:55. > :58:01.got to say, Suzi, this wine more than makes up for that rose. This
:58:01. > :58:05.is fantastic. And great with game awe good with any red meat. Just
:58:05. > :58:15.under 6 quid a bargain. Back to the Great British Menu Grand Final to
:58:15. > :58:18.
:58:18. > :58:25.see how the chefs fared with their are stoic Highlander Michael Smith
:58:26. > :58:30.and Michelin-starred Hywel Jones from Wales.
:58:30. > :58:36.Michael will be the first to the pass.
:58:36. > :58:38.His simple, tasty menu won in the Scottish heats, but will it stand up to
:58:38. > :58:41.For his starter, Michael is serving:
:58:41. > :58:42.What bread's that?
:58:42. > :58:44.This is the Struan toast.
:58:44. > :58:54.Struan? Struan is a Hebridean vegetable bread.
:58:54. > :58:54.
:58:54. > :58:55.Now Michael has seen the other starters
:58:55. > :58:58.that have already been served, he's wondering if his low-key dish is a bit too simple.
:58:58. > :59:03.I'm providing the canapes for the banquet. Before the soup. Are you making a sandwich out of it?
:59:03. > :59:05.Andrew is quick to exploit Michael's fears.
:59:05. > :59:07.So no fireworks like this morning?
:59:07. > :59:11.No shake-in-the-bag? No towers of this, that and the other?
:59:11. > :59:12.It's a general introduction to the menu.
:59:12. > :59:15.It's more about breaking bread together.
:59:15. > :59:18.Michael brings his understated bread and cheese accompanied by
:59:18. > :59:27.a bowl of toasted seeds, grape jelly and tomato salsa to the pass.
:59:27. > :59:37.Just take some of the dangerous toast.
:59:37. > :59:41.
:59:41. > :59:42.This is a spectacular display of bread.
:59:42. > :59:49.It looks like those photographsof magma exploding from a volcano. Almost surfboard-type...
:59:49. > :59:50.Now, what do we do?
:59:50. > :59:51.Do we dip the bread in there?
:59:51. > :59:52.I think you use the spoon.
:59:52. > :59:54.There's honey on the top of this.
:59:54. > :59:57.Whatever it is, it's going to be messy for sharing.
:59:57. > :00:04.I think this is one of those dishes which you remember for quite a long time after you've eaten it.
:00:04. > :00:07.I'd quite like to like it, but it's- technically impossible to like.
:00:07. > :00:08.The cheese is just passing muster,
:00:08. > :00:15.the salsa is not seasoned enough, and what's the jelly for?
:00:15. > :00:20.Once you put it together, the cheese is gone.
:00:20. > :00:30.It is simply not good enough for the People's Banquet.
:00:30. > :00:33.
:00:33. > :00:34.Next is multi-award-winning Welsh regional champion Hywel Jones.
:00:34. > :00:36.His technical wizardry won him his heat, but are his dishes spectacular enough
:00:36. > :00:38.to wow the judges or will they be too safe?
:00:38. > :00:41.He's serving his twist on a classic Welsh lamb broth, cawl.
:00:41. > :00:47.But the pressure of the competition- is getting to him.
:00:47. > :00:49.This dish did well in the heats for its precision and clean flavours.
:00:49. > :00:54.But the judges felt it lacked a celebratory feel.
:00:54. > :00:57.Hywel, what are you doing? All under control, lads. Cool, calm, collected?
:00:57. > :01:00.Broth is on the go there.
:01:00. > :01:03.A nervous Hywel gets on with making the changes to his dish.
:01:03. > :01:07.Instead of putting his vegetables in the bowls, he's putting them into the broth.
:01:07. > :01:12.The lamb and sweetbreads will be served on a board and he's adding some bread.
:01:12. > :01:15.Hywel's not the only one serving a lamb broth.
:01:15. > :01:18.So is fellow Michelin star holder Tom Kerridge.
:01:18. > :01:24.That fact isn't exactly boosting Hywel's confidence in his dish.
:01:24. > :01:27.You're doing a lamb broth as well,Tom? I am doing a lamb broth, yeah.
:01:27. > :01:36.Mine's not with Welsh lamb, though.-Well, no, it wouldn't be, would it?
:01:36. > :01:46.Hywel pours out his stock, puts his- lamb and sweetbreads into copper pots and brings it all to the pass.
:01:46. > :01:48.
:01:48. > :01:49.Ooh, it smells so good.
:01:49. > :01:51.You're dribbling again, Prue. Mmm.
:01:51. > :01:53.I think this is lamb fillet here.
:01:53. > :01:57.I don't think we cut up the lamb before, did we?
:01:57. > :01:59.This is a high-octane soup.
:01:59. > :02:04.It's the elegance of it and the purity and the balance of the flavour.
:02:04. > :02:06.Texture as well cos you've got little crunchy cubes
:02:06. > :02:15.and you hit a bit of soft jelly, and then you've the texture of the meat, and the stock is fantastic.
:02:15. > :02:17.Yeah, I'm sort of desperate for this to do well simply because it is just so good.
:02:17. > :02:20.My only concern is, is it right for the occasion?
:02:20. > :02:26.This dish, for me, it's got quite a- big meat content, but it's so light
:02:26. > :02:31.that you're just scratching round for more of it.
:02:31. > :02:35.However, to me, it doesn't have thesmile, the fireworks, the laughter, that showmanship, if you want.
:02:36. > :02:39.I'm just not sure whether it's enough.
:02:39. > :02:49.It's a hard one, this.
:02:49. > :02:50.
:02:50. > :02:52.Last to the pass today is Tom Kerridge,
:02:52. > :02:53.who cooked the main course for the Prince of Wales last year and knows- just how tough this competition is.
:02:53. > :03:03.His dishes are ambitious and complex, but will they take him to the banquet once again?
:03:03. > :03:04.
:03:04. > :03:07.It's a bigger and bolder dish than Hywel's lamb broth, but will it taste better?
:03:07. > :03:09.What's on the agenda today? Spring lamb broth. Another soup?
:03:09. > :03:11.Another soup. Two lamb broths.
:03:11. > :03:19.There's a pastry lid, spring onions,- some lamb breast, some lamb sweetbreads, bit of lamb...lamb.
:03:19. > :03:24.The judges thought this dish wasn't- quite on the money, so Tom has made some changes since the heats,
:03:24. > :03:30.scaling the size of the dish down and blanching the onions to lessen the strength of the taste.
:03:31. > :03:34.How are you presenting it? In some sort of big funky bowl?
:03:34. > :03:40.It's being served in a puff pastry lid. Whoo!
:03:41. > :03:44.In the heats, his pastry lid failed to rise properly, vital for a good first impression.
:03:45. > :03:48.But although his pastry has formed a pleasing dome this time,
:03:48. > :03:51.he's worried about how well his dish will be received.
:03:51. > :03:53.Pressure going up last, it's a big 'un.
:03:53. > :03:58.I worry that the judges have had seven starters and now they've got another starter coming.
:03:58. > :04:06.It's like, "Oh, God!"
:04:06. > :04:11.There you go, chaps. Good luck.
:04:11. > :04:12.Tell me that doesn't excite you, Glynn.
:04:12. > :04:15.What I want to know is where the other three are.
:04:15. > :04:18.Last time, he didn't manage to get a dome. It was sort of flat on top.
:04:18. > :04:22.And that looks fantastic, much more dramatic.
:04:22. > :04:25.You can imagine this, can't you, on the table, 100 people with...
:04:25. > :04:27.Everybody doing this.
:04:27. > :04:30.Having to chop round like this and having to serve it out.
:04:30. > :04:35.There's some beautiful little chunks of lamb in the bottom. So we've got some turnips.
:04:35. > :04:37.Battle of the soups.
:04:37. > :04:39.Well, this one has a more theatrical element to it.
:04:39. > :04:43.Will it be as beautiful?
:04:43. > :04:46.Or as light. I'm not sure that thetop is meant to be eaten any more.
:04:46. > :04:48.It's lost that lovely gooeyness.
:04:48. > :04:52.This soup, compared to the last just really quite ordinary.one,
:04:52. > :05:02.The cawl was a Champions League, that soup, and this is about League Division Two.
:05:02. > :05:02.
:05:02. > :05:04.It was a nice bowl of soup, but is it going to be good enough
:05:04. > :05:10.to go out there as the starter? I don't think so.
:05:10. > :05:10.You
:05:10. > :05:10.You can
:05:11. > :05:14.You can see
:05:14. > :05:19.You can see how the chefs get on with their fish courses on next
:05:19. > :05:23.week's show. It's time to answer a few of your
:05:23. > :05:28.foodie questions. Each caller will help us decide what Emma will be
:05:28. > :05:35.eating at the end of the show. On the line is Julia from Wandsworth.
:05:35. > :05:41.Hi, James. Hi, what's your question for us? I have a lot pot of
:05:41. > :05:48.mushrooms and I want to make a gorgeous, tasty soup. I'm
:05:48. > :05:53.vegetarian. Are these wild mushrooms or button mushrooms?
:05:53. > :05:57.normal mushrooms. A nice vegetarian soup to go with that, Mark? The key
:05:57. > :06:03.thing is to cook your mushrooms down first in butter. I'm sure you
:06:03. > :06:07.can have butter if it makes up for the chicken stock. Sweat them off,
:06:07. > :06:12.get all the natural flavours and you will see a lot of liquid come
:06:12. > :06:16.out of it. You can add water or vegetable stock. You've got so many
:06:16. > :06:21.flavours from the wild mushrooms that water is perfect. Bring it up
:06:21. > :06:26.to the boil but don't boil it for too long. Add a touch of cream and
:06:26. > :06:31.blitz it. It is really fantastic. The key thing is to cook the
:06:31. > :06:35.mushrooms until all the liquid gets out. You can do it with that
:06:35. > :06:40.gnocchi as well, maybe thyme gnocchi if you didn't want the
:06:40. > :06:46.cheese in there. Inspiration for mushroom soup. What dish would you
:06:46. > :06:50.like to see us cook, Heaven or hell? I would like to see the
:06:50. > :07:00.blueberries. Heaven it is. Thank you for your call. Pamela from
:07:00. > :07:04.Bangor. Are you there? Yes, James. What's your question? I have a 1.5
:07:04. > :07:11.kg pork neck fillet I have never cooked before. I don't know what to
:07:11. > :07:19.do with it. Is it bone in? Bone out. I would treat it much the same way
:07:19. > :07:24.as if you are doing a hotpot. You would cut it into 1 inch cubes.
:07:24. > :07:31.Flour it. Quickly seal it. Cover it with vegetables and cook it like a
:07:31. > :07:40.hotpot for a few hours. It is not as tend ter. You can't pan fry it.
:07:40. > :07:46.Treat it like a stew? Or you can do a nice tikka. Get a chicken tikka
:07:46. > :07:53.recipe but use the pork. Mar Nate it. Delicious. What dish would you
:07:53. > :08:00.like us to cook at the end of the show? Hell. Blimey, you were right
:08:00. > :08:06.in there! Ben, are you there? How old are you? I'm 12. Ben from
:08:06. > :08:12.Chester, what would you like to ask us? The perfect roast, please.
:08:12. > :08:17.Roast beef? Yes. First of all you have to go to the shop and buy it.
:08:17. > :08:22.I who go for forerib. That's the tastiest roast beef. It is
:08:22. > :08:26.literally four ribs on the bone of beef. And I would personally would
:08:27. > :08:33.smear it with salt and pepper. I like putting a bit of curry powder
:08:33. > :08:38.on the top as a seasoning. Have your oven set at 200, 400, gas mark
:08:38. > :08:43.6 and cook for about an hour and a half. Or two hours with the forerib.
:08:44. > :08:50.I would say do the oven slightly hotter, because you need to sear
:08:50. > :08:58.the beef. Sit et as high as it will go. Put the beef in, 20 mints, and
:08:58. > :09:04.turn it down to 180. And then your kitchen is covered in smoke, the
:09:04. > :09:10.fire alarms are going off... Sirloin and forerib are the two
:09:10. > :09:16.that you want from the shop. You mentioned one, brushed with curry
:09:16. > :09:22.powder. I would put English mustard on the top, or salt, or celery salt
:09:22. > :09:27.on the top. On the website we've got Yorkshire puddings to go with
:09:27. > :09:37.it. What dish would you like to see us cook at the end of the show?
:09:37. > :09:37.
:09:37. > :09:44.Heaven, please. 2-1 to Heaven. Down to business. A three-egg omelette
:09:44. > :09:51.cooked as fast as you can. There is not much between them. A second in
:09:51. > :10:01.Formula One is a big difference. Commiserations to Wales. They
:10:01. > :10:21.
:10:21. > :10:29.This is looking quicker than it was last week.
:10:29. > :10:38.APPLAUSE Impressive. This is not that impressive. I've got to taste
:10:38. > :10:44.it. Did you deliberately not put the butter in? I did put it in.
:10:44. > :10:54.That ain't cooked. I wouldn't pay for either of them. I would give it
:10:54. > :10:59.
:10:59. > :11:02.to you, James. You did it. Nowhere near quicker. 25.2. You weren't
:11:02. > :11:11.quicker either. I really wanted to put this on the board, because
:11:11. > :11:16.look... With your new beard. I was about to say, update the picture.
:11:16. > :11:26.Will Emma get short crust blueberry pie with home-made custard, or food
:11:26. > :11:28.
:11:28. > :11:33.hell, the lamb cutlet with basil. Now a classic slice of vintage TV
:11:33. > :11:43.from Keith Floyd. He's in Wales cooking with laver bread and
:11:43. > :11:52.
:11:52. > :11:55.cockles. He's having trouble but when I came into Colin's
:11:55. > :12:00.I was impressed by the fact that great artists used to come here -
:12:00. > :12:02.Wynford Vaughan-Thomas came here.
:12:02. > :12:07.He wrote to me once because he had trouble with his pollacks.
:12:07. > :12:16.Kingsley Amis wrote one of his books in the Mumbles. It became the film "Only Two Can Play".
:12:17. > :12:21.Anyway, we've come here for something special, cockles. Richard, right in on the cockles.
:12:21. > :12:26.Not things in jars of vinegar that have been packed in Holland
:12:26. > :12:30.and left stewing on a supermarket shelf for ten years.
:12:30. > :12:35.These have been picked... You didn't do that right!
:12:35. > :12:39.These were picked by caring people.
:12:39. > :12:44.They're not salted or vinegared. They're fresh. They're delicious.
:12:44. > :12:49.The other brilliant thing from the Mumbles is laverbread.
:12:49. > :12:55.This has been cooked for about six hours. It's like slimy spinach.
:12:56. > :12:58.It's very nice - and good for you.
:12:58. > :13:02.Colin here makes a fabulous gratin of cockles and laverbread.
:13:02. > :13:04.It's very easy to do.
:13:04. > :13:08.The ingredients are some poached cockles,
:13:08. > :13:12.fresh breadcrumbs with Welsh cheese grated into it,
:13:12. > :13:16.some laverbread and garlic butter.
:13:16. > :13:22.Can you look at me a bit? We're having a lot of trouble with Richard today!
:13:22. > :13:26.Put a bit of laverbread into a little gratin dish.
:13:26. > :13:32.Then put lots of lovely, fresh cockles on, like that.
:13:32. > :13:38.We sprinkle our breadcrumbs and cheese over the top.
:13:38. > :13:47.A little bit of garlic butter and - up to me again, Richard - we pop that under the grill...
:13:47. > :13:51.for 3 or 4 minutes till it's golden brown, crunchy and delicious.
:13:51. > :13:57.Meanwhile, have a look at this. It's...really interesting. Do pay attention.
:13:58. > :13:59.Now to the gentle art of cockling.
:13:59. > :14:00.Well, it SHOULD be the gentle art.
:14:00. > :14:04.All you need is a humble rake, a plastic bucket to fill,
:14:04. > :14:11.a vast expanse of unpolluted shore and an idea where they're hiding.
:14:11. > :14:13.But I didn't know that you also needed a licence.
:14:13. > :14:18.I think it's a bit mean of the white fish authorities to call up the cocklebusters
:14:18. > :14:28.to drive people from the beaches.
:14:28. > :14:28.
:14:28. > :15:12.Apology for the loss of subtitles for 68 seconds
:15:12. > :15:22.A brilliant try but there's more to life than rugby, there's cooking.
:15:22. > :15:39.
:15:39. > :15:40.All
:15:40. > :15:40.All we
:15:40. > :15:47.All we need,
:15:47. > :15:53.All we need, Margaret, is to try this. I can only cut this once,
:15:53. > :16:03.because we've only got one duck. It's pink and beautiful. My
:16:03. > :16:03.
:16:03. > :16:08.goodness me, can I have a sliver of that.
:16:08. > :16:14.That's brilliant. That is really superb. Unlike any other duck I've
:16:14. > :16:19.tasted, it has a succulent and juicy flavour. You know what you
:16:19. > :16:24.drink salty duck with? Margaret's elder flower champagne, which is
:16:24. > :16:28.also quite unlike anything else I've tasted. It's brilliant. This
:16:28. > :16:34.next bit is my contribution to vegetarian cookery, something
:16:34. > :16:39.really close to my heart, get it? Can't stand the stuff. This is a
:16:39. > :16:49.Glamorgan sausage, made from tangy goats cheese. Have a sniff, it's
:16:49. > :16:53.wonderful. You chop that up, add to chopped onion, bind it with egg and
:16:53. > :16:58.breadcrumbs. You form it into sausage-shaped things and you roll
:16:58. > :17:07.it in the breadcrumbs. Margaret tells me she sometimes puts chopped
:17:07. > :17:14.tells me she sometimes puts chopped nuts around it. A fluent panning
:17:14. > :17:20.shot... It is a tracking shot actually, Keith. Add salted bacon
:17:20. > :17:25.to get the grease into the hot pan. Pop these in for three or four
:17:25. > :17:35.minutes each side. How many sides does a sausage have, I hear you cry.
:17:35. > :17:40.Several is the answer. This is a coracle, the most ancient boat used
:17:40. > :17:49.by mankind. They use them to catch sea trout or salmon. I refused to
:17:49. > :17:54.go in one of those, especially after my wounds sustained while
:17:54. > :17:58.playing rugby. In the meantime I'm going to have a slurp of elder
:17:58. > :18:05.flower champagne. This is something they cooked earlier. It is
:18:05. > :18:14.beautiful, but what is it? That is one of my latest creations, laver
:18:14. > :18:19.bread roulade. It is a seaweed found on the shores of Wales.
:18:20. > :18:24.That's combined with eggs and made into this cooked souffle, which is
:18:24. > :18:30.then rolled, and filled with low- fat cream cheese, flavoured with a
:18:30. > :18:36.little orange. Maybe you could put ham in. As you wish. It is used as
:18:36. > :18:41.a starter. Or as a nice buffet dish. Did you mind if I savage tend of it
:18:41. > :18:48.just for a little taste? This laver bread is really good news. Have a
:18:48. > :18:54.whizz round here... I can't whizz round. A close-up on this, Richard,
:18:54. > :19:01.please. This is what a golden brown sausage looks like. It is time for
:19:01. > :19:08.me to taste one and to say thank you very much in Welsh to market.
:19:08. > :19:18.How do I say goodbye? Goodbye. That's Irish, not Welsh. Thank you
:19:18. > :19:18.
:19:18. > :19:28.very much indeed. Now it's time to find out if Emma
:19:28. > :19:36.
:19:36. > :19:44.will be facing food Heaven or food could be done be mozzarella, Parma
:19:44. > :19:50.ham, breadcrumbs. It was 2-1 for heaven on the phone. I've been
:19:50. > :19:56.bribing them, telling them how much I loved them, that they are
:19:56. > :20:03.handsome, talented chefs. It worked, because it is 6-1 to food heaven.
:20:03. > :20:13.Bring it on! I want tow make a custard, please, Galton. Don't you
:20:13. > :20:15.
:20:15. > :20:25.love custard?? Norfolk we call it custard, James, not cuustard. Flour,
:20:25. > :20:32.
:20:32. > :20:36.salt, butter. Buuter? Yes. I love custard. We are going to
:20:36. > :20:45.take these little pots here. Lightly butter them. We are going
:20:45. > :20:54.to use our blueberries to fill our pies. Butter these moulds. To make
:20:54. > :20:59.our blueberry filling, he is mixing these with his fingers, light and
:20:59. > :21:05.delicate. We've got the blueberries here. To match your sweater. Good
:21:05. > :21:09.girl! Don't you start as well. They've all been tweeting. I don't
:21:09. > :21:13.tweet. I'm going to get you tweeting. James Winter says they
:21:13. > :21:18.are all tweeting about you apparently. Really? Oh, good.
:21:18. > :21:25.like that. Hopefully nice things. load of rugby players up and down
:21:25. > :21:31.the country are very happy. Oh, yum. Do you want me to do anything with
:21:31. > :21:41.this custard? Can I move you over to that direction? Shall I get a
:21:41. > :21:42.
:21:42. > :21:47.wooden spoon for this custard? people to make the custard. This is
:21:47. > :21:53.how I would really like to cook, with all three of you in my kitchen.
:21:53. > :21:58.It would be great. Roll this up and use a tiny bit of flour. Instead of
:21:58. > :22:02.using a wooden chopping board, this is where stone or slate is very
:22:02. > :22:08.good. Not really slate but stone or marble, because it is cold. You
:22:08. > :22:12.need it cold, because when you are doing short crust pastry, it is
:22:12. > :22:22.crumbly. You don't want to add too much flour, or it will be even more
:22:22. > :22:23.
:22:23. > :22:27.short, so you need to keep it cold. Hopefully Mark will have it ready.
:22:27. > :22:33.I'm a terrible pastry chef. idea with this is you make it as
:22:33. > :22:43.thin as you possibly can. You are supposed to be concentrating on
:22:43. > :22:46.
:22:46. > :22:50.that, Emma. I am, I'm a woman, I'm multi-tasking. You can tell I would
:22:50. > :22:57.irritate a chef, because I'm doing stuff, which is annoying. But my
:22:57. > :23:02.wife gets in the way. I'm admiring your pastry making. Tell me about
:23:02. > :23:07.this tweet. What do you do to tweet? You just start tweeting. You
:23:07. > :23:14.set up an account. You go on to Twitter and you set up your account
:23:14. > :23:24.and you tweet people like me and Mark. We redefeat to other people.
:23:24. > :23:29.
:23:29. > :23:39.Galton. I'm an ex-tweeter now. tweet Gordon and me. Galton. That's
:23:39. > :23:41.
:23:41. > :23:46.my fault. You are thinking of Gordon the Gopher! LAUGHTER Anyway,
:23:47. > :23:51.you tweet. You tweet and we retweet. We have a little chat. I might have
:23:51. > :23:55.tweeted you saying, "Loving your sweater" or something more
:23:55. > :24:00.interesting. But people are taking the Mickey out of me. I'm sure
:24:00. > :24:04.loads of people are tweeting to say you look gorgeous. No, my producer
:24:04. > :24:09.says, "There are some" which means there are about two. I'm sure
:24:09. > :24:14.there's more than that. That's how it gets going. We start tweeting
:24:14. > :24:18.the, recipe tips. I spend my life trying to get away from everybody,
:24:18. > :24:23.not telling them where I am. This lovely lady in a restaurant the
:24:23. > :24:27.other day called me out of the kifpb. I was thinking she was --
:24:27. > :24:32.out of the kitchen. I thought she was going to mention the greatest
:24:32. > :24:39.chef we had on the show so far. I was called out of the restaurant. I
:24:39. > :24:44.said, "Is everything alright?" She said, "Yes, my dear" I wanted to
:24:44. > :24:53.say something. "You don't look as fat as did you on TV" which was
:24:53. > :24:58.nice. Which is why you are wearing that jumper. Or you would have
:24:58. > :25:08.tweeted it. Meanwhile, my pie is done and we are still making our
:25:08. > :25:09.
:25:10. > :25:17.pastry. Get your own back. This is your show. Uns you've got your
:25:17. > :25:23.pastry like, that -- once you've got your pastry like that, rest it.
:25:23. > :25:28.Never make pastry by machine. Rest it in the fridge. Always make it by
:25:28. > :25:34.hand, never by machine. It toughens up the flour. I agree with you,
:25:34. > :25:44.James. We're old school. That's got water, sugar and the blueberries.
:25:44. > :25:47.
:25:47. > :25:54.Crush them with the back of a spoon. We've got a little compote to go
:25:54. > :25:59.with it. There is not a lump in that custard. I watched him make it.
:25:59. > :26:05.Egg yolks, a bit of sugar. Cream and milk. That's how you make a
:26:05. > :26:14.custard. You can tell when it's ready, it coats the spoon. I could
:26:14. > :26:20.have that for breakfast. You could say, "Galton, that's a good
:26:20. > :26:26.custard." Or Gordon or Mark. Or any other name I come up with. These
:26:26. > :26:30.can go in at 350 Fahrenheit, 170, gas Mark 4. They want 20 minutes to
:26:30. > :26:35.half an hour to bake away. You want to make sure the base is cooked.
:26:35. > :26:41.Leave them out just for three or four minutes. That's where we go
:26:41. > :26:47.wrong with me. That's brilliant. Gorgeous. Pastry chef for a long
:26:47. > :26:53.time. You make the filling so... You get the pastry thin enough so
:26:53. > :27:03.you should be able to see the blueberries through it. Look that
:27:03. > :27:04.
:27:04. > :27:09.the one, it's perfect. Can I have three? Thank you, boys.. That's
:27:09. > :27:18.beautiful. With your short crust pastry could you do savoury in
:27:18. > :27:27.there? You can do. I would serve it in my restaurant like that. This is
:27:27. > :27:36.how Galton... Not any more. difference - �25. Compote of
:27:36. > :27:43.berries to go with it. I'm in heaven already. Some of the liquor.
:27:43. > :27:51.Clotted cream to go with it. When do I get the eat it? Now. Great.
:27:51. > :27:56.Yum. This looks so exciting. I'm not going to do it elegantly. Does
:27:56. > :28:06.it matter? Bring the glasses over, girls.
:28:06. > :28:07.
:28:07. > :28:15.Ooh. James, that is honestly. chosen a Hermit's Hill Botrytis
:28:15. > :28:21.Semillon, Australia. From M&S. In the meantime this is �6.99.
:28:21. > :28:31.I've had enough of this jumper. I'm going to put it on an auction site.
:28:31. > :28:37.Can I take it home and wear it? could use it as a marquee line.
:28:37. > :28:40.could use it as a marquee line. so happy. Well, that's all from us
:28:40. > :28:43.today on Saturday Kitchen. Thanks to Mark Sargeant, Galton Blackiston
:28:43. > :28:46.and Emma Forbes. Cheers to Susie Barrie for the wine choices and to
:28:46. > :28:47.our chef's table guests, Sarah and Kate. All of today's recipes are on