15/10/2016

:00:00. > :00:11.I'm Donal Skehan and I'm ready to get going with 90 minutes of

:00:12. > :00:31.world-class cooking. This is Saturday Kitchen Live!

:00:32. > :00:41.Welcome to the show! We have a great line up for you, live, today. Making

:00:42. > :00:46.his Saturday Kitchen debut is Brad Carter from Carter's of Moseley in

:00:47. > :00:52.Birmingham. Keeping him company, making a welcome return, is the

:00:53. > :00:55.fantastic, Amandine Chaignot from London.

:00:56. > :01:00.Welcome to you both. I have to reference the fact you have

:01:01. > :01:05.fantastic slews on. Brad, I feel you could have stepped up a little bit.

:01:06. > :01:11.To be fair, I'm wearing them for service.

:01:12. > :01:14.Now we have a shim of game today. Brad, what are you cooking? I'm

:01:15. > :01:21.cooking pheasant dumplings with squash broth and pumpkin oil.

:01:22. > :01:28.Lovely flavours. Amandine? A roasted grouse with

:01:29. > :01:36.turnips, girolles and blackcurrants. Brilliant flavours. So it sounds

:01:37. > :01:38.like it's game on! Also on the show, classic clips from Rick Stein, Tom

:01:39. > :01:41.Kerridge, Ken Hom, Ching-He Huang and the Hairy Bikers. Our special

:01:42. > :01:47.guest this morning is a busy actress, recently graduated from the

:01:48. > :01:58.award-winning come Eddy drama, Fresh Meat, to go tonne play, a doctor and

:01:59. > :02:01.a police officer and a PA in a new show.

:02:02. > :02:05.Please welcome the fantastic, Richard Nixon.

:02:06. > :02:10.So, are you ready for this? Yes. Tell me about your knowledge of

:02:11. > :02:17.food? I'm rubbish at cooking, apart from poached eggs. I can do them

:02:18. > :02:22.amazingly well. Like advert-style... It's magical! OK! Wow! That's quite

:02:23. > :02:30.a promise. Yeah but I'm not really the cook.

:02:31. > :02:34.But, yeah... You're looking forward to today's dish, maybe? Those ones

:02:35. > :02:40.yes. But not food heaven and hell? No.

:02:41. > :02:45.Well, I am cooking later for you, one of the Englishes will be either

:02:46. > :02:50.food heaven or hell. So which dish is food heaven? Food heavien is

:02:51. > :02:54.Italian food, so spaghetti carbonara with garlic bread, with a nice glass

:02:55. > :03:04.of white wine. So, I have to be specific with that.

:03:05. > :03:09.And what about food hell? Seafood! Fish, anything from the ocean! So

:03:10. > :03:14.literally all seafood? Look, now. Really? Honestly.

:03:15. > :03:19.Could we not tempt you with something beautiful? The more it

:03:20. > :03:22.looks like being alive, the less I want to eat it. So any fish-shaped

:03:23. > :03:33.fish. OK. What about fish fingers?

:03:34. > :03:40.Possibly. Well, we are not doing you fish

:03:41. > :03:46.fingers! So, for the food heaven it is spaghetti carbonara with garlic

:03:47. > :03:50.bread. Cooked with egg yolk, cream, parmesan cheese and served with

:03:51. > :03:58.golden garlic bread. Why mess with perfection.

:03:59. > :04:08.But if it is hell it is fish. I will fry fillets of trout with beetroot

:04:09. > :04:13.and fennel served with a salad with orange segments. There is a lot of

:04:14. > :04:19.your hell in there? Honestly, I would not glance at it on a menu.

:04:20. > :04:24.So, you will have to wait until the end of the show to find out which

:04:25. > :04:28.one you get. If you would like to ask a question.

:04:29. > :04:34.Call us today. If we get to speak to you, I will

:04:35. > :04:41.ask you if Kimberley should face food heaven or hell. If you are

:04:42. > :04:47.watching on catch-up, don't call, we have gone home.

:04:48. > :04:51.Brad, you are up first, what are we cooking? We are cooking pheasant

:04:52. > :04:53.dumplings with squash broth and pumpkin oil.

:04:54. > :04:59.Wonderful. So we are going with the dumb minx

:05:00. > :05:04.first? What is interesting about the dish, would you call it a soup?

:05:05. > :05:10.Yeah, I like the word broth but it is technically a soup.

:05:11. > :05:17.So, we have the dumb links. I start by frying the pumpkins. It has been

:05:18. > :05:22.finally chopped and then it will be fried in a generous amount of

:05:23. > :05:26.butter? A third of that. So a generous amount of butter but

:05:27. > :05:34.these are proper autumnal ingredients? Yes. We have blitzed it

:05:35. > :05:38.smaller so it has more flavour. The quicker it cooks, the more it tastes

:05:39. > :05:44.of squash. I like this, the idea of chopping it

:05:45. > :05:49.finally and cooking it out, you get an interesting texture in the soup?

:05:50. > :05:54.It helps with the blending. You get a nice finished soup. Very smooth.

:05:55. > :06:01.Pheasant is an ingredient that not everyone cooks with but it is a good

:06:02. > :06:06.introduction to game? Definitely. It is the ultimate introduction to

:06:07. > :06:13.game. It is a little bit more... Not as gamey as grouse.

:06:14. > :06:19.I feel we have to reiterate that there is a bit of game competition

:06:20. > :06:28.but it will be all fine! Yeah, I mean, people say it is a really

:06:29. > :06:34.strong chicken but there is a little more to it to for me. So it is

:06:35. > :06:43.versatile. Tell me about the mix you have going

:06:44. > :06:49.into the dumplings? We have minced the pheasant so it has the fat from

:06:50. > :06:54.the skin on the outside, the offal, we put that from the bowl with other

:06:55. > :07:02.ingredients to help it to bind. OK. The seasoning that you have and

:07:03. > :07:08.the ingredients into the dump ling is simple? It is like any

:07:09. > :07:13.traditional dump ling mix or stuffing mix.

:07:14. > :07:19.This makes the mix lighter with the flour, so the finish is lighter and

:07:20. > :07:24.softer when you eat it. Now, tell me about your restaurant.

:07:25. > :07:31.It has held on to its Michelin star for a second year in a row. You are

:07:32. > :07:35.only four years at it? It is an amazing achievement to get the

:07:36. > :07:41.Michelin star. I always say it is the Oscar of cooking.

:07:42. > :07:48.It is true! We started to open the restaurant that would be good to go

:07:49. > :07:57.to on a night off. Me being a young chef, I didn't want to go to a

:07:58. > :08:03.pretentious restaurant, just somewhere where you could get good

:08:04. > :08:10.food. But this has been great. And you do almost all of it? Well,

:08:11. > :08:20.we split it half and half. There is front of house, with Katherine but

:08:21. > :08:30.if we get a call from accounts, they are either put through to me. So we

:08:31. > :08:34.almost try to do everything. Now the word on the street means

:08:35. > :08:39.that the hefty workload has prevented you from getting out.

:08:40. > :08:45.And you have had a fiance for three years! I think we have cancelled

:08:46. > :08:53.five weddings now! It is only because we book it in, we have our

:08:54. > :08:57.friends, the venue, the place to eat the food, then all of a sudden we

:08:58. > :09:02.realise we have not invited anyone to come to the wedding.

:09:03. > :09:09.That could be a problem! It is down to time. The time is flying by, us

:09:10. > :09:13.not getting round to do it. So now she is watching this live on

:09:14. > :09:19.television, there could be trouble at home? No, no! It is going to

:09:20. > :09:23.happen! It took me ten years to propose to my wife. I understand it

:09:24. > :09:31.takes time. We're in the same boat.

:09:32. > :09:38.I understand! So, you have herbs going into the dumplings mixture?

:09:39. > :09:43.The herb, a splash of white wine, the salt and pepper. Sprinkling in a

:09:44. > :09:50.little bit of sage. That is strong, so just a little. Thyme leaves and

:09:51. > :09:54.one egg. Then we will shape the dumplings.

:09:55. > :10:00.So I am zesting up orange, that will be added to the soup mixture. These

:10:01. > :10:04.sorts of flavours they work really well together, the orange with the

:10:05. > :10:09.orange pumpkin. It comes together beautifully? Definitely. It has a

:10:10. > :10:15.Hallowe'eny type feel to it. We always put it on our menu at this

:10:16. > :10:20.time of year. So you are looking at putting on the different squash

:10:21. > :10:23.versions as well. But this is going on the menu as of next week to

:10:24. > :10:28.replace what is on there at the moment. I always look forward to

:10:29. > :10:33.doing the game season. It is a big part of what defines the restaurant,

:10:34. > :10:38.being British. It is a massive part of what we do through the winter.

:10:39. > :10:43.Amandine is the sort of Hallowe'en cooking you do in your restaurant?

:10:44. > :10:49.Definitely. But I'm not afan of cooked orange. I may avoid it.

:10:50. > :10:54.But you may have to try the soup in a minute! I will! We are adding in

:10:55. > :10:58.butter to finish this off. Then the orange goes in. We will add

:10:59. > :11:03.a little bit of beat with the cayenne pepper.

:11:04. > :11:09.I love that. It is a subtle flavour but add a tiny touch and it is

:11:10. > :11:13.subtle, you can ruin a dish if you add too much.

:11:14. > :11:18.It is a good background heat. But you don't want to make it too hot,

:11:19. > :11:23.just enhancing the flavour with the cayenne pepper.

:11:24. > :11:31.So, the butter, the cayenne pepper, the orange zest and juice and the

:11:32. > :11:36.pumpkin. You blend it for a long time? 10 minutes on a high blend. We

:11:37. > :11:41.really want the smooth consistency of the broth. That is the whole

:11:42. > :11:47.point. The way we have cooked it, it has a lot of the squash flavour. For

:11:48. > :11:56.me it is all about the flavour. It has to taste. To finish this off,

:11:57. > :12:01.we have the dumplings, the soup but also, the addition of the pumpkin

:12:02. > :12:07.seeds and oil. Obviously the pumpkin seeds, they

:12:08. > :12:13.have a really nice, nutty flavour. That is toasted off. A couple of

:12:14. > :12:19.minutes in a pan or an oven. This is the Virgin oil that is made from the

:12:20. > :12:22.seeds. So this has a really nutty pumpkin flavour.

:12:23. > :12:28.Oh, yeah. It is good for dressing salads with.

:12:29. > :12:29.We have been doing a caramel with pumpkin seeds and the pumpkin seed

:12:30. > :12:43.oil. Brilliant. If you would like to ask

:12:44. > :12:49.a question, please give us a ring. So, back to the cooking. We have the

:12:50. > :12:55.pumpkin soup coming together nicely. The dumplings ready to go. To serve

:12:56. > :12:59.it up, it is a simple process. This would be a starter in the

:13:00. > :13:05.restaurant? It is one of the first dishes on the menu. But it is

:13:06. > :13:10.sizeable. You can size it up. Add more dumplings or soup and have it

:13:11. > :13:14.as a lunch dish as well. I was looking at your menu, what

:13:15. > :13:20.struck me, you make your own blood sausage? Yes.

:13:21. > :13:26.It is a big thing. The meat features heavily on the menu? We will buy

:13:27. > :13:32.whole, so buy a pig, a half or a whole and break it down. We have our

:13:33. > :13:37.own fridge for dry-ageing. We make blood cake. We make everything.

:13:38. > :13:43.You keep your eye on the ball! Yeah. So, to place this up, we have the

:13:44. > :13:48.dumplings, the pumpkin seeds and the pumpkin oil. I love how easily this

:13:49. > :13:53.comes together on the plate. Tell me your love of dumplings. It is not a

:13:54. > :13:59.traditional English thing. This is fusion going on? This comes from my

:14:00. > :14:06.love of dim sum. Dim sum Mondays! So, this is just

:14:07. > :14:11.like a British version of that. You are using this pastry that you can

:14:12. > :14:15.use for pasta. But I think that the dumplings themselves are really

:14:16. > :14:21.nice. And the won tonne wrappers are easy

:14:22. > :14:25.to use. You see people using them in place of pastry or pasta dough.

:14:26. > :14:31.Yes. So, you are finishing it off? The

:14:32. > :14:37.dumplings are in. I like to cover the soup, so there is an element of

:14:38. > :14:42.surprise. Then the seeds and the pumpkin seed oil. This is the

:14:43. > :14:47.finishing touch for me. Wonderful, so remind me of the dish,

:14:48. > :14:48.the full name? So, it is pheasant dumplings with squash broth and

:14:49. > :15:05.pumpkin oil. It looks wonderful. We are in

:15:06. > :15:12.business. First dish out. You don't like orange. Are you feeling

:15:13. > :15:20.nervous, Brad? The smell is really wonderful. Dig in and try. You go

:15:21. > :15:29.first. No fish here, Kimberly, we are good to go. That is amazing.

:15:30. > :15:38.Wow, that is really good. We are off to a good start, fantastic.

:15:39. > :15:46.Amandine, has it converted you? I really like the seeds and the oil is

:15:47. > :15:50.one of my favourites. It deserves a brilliant wine, and Susie Barrie is

:15:51. > :15:51.in Hastings to commemorate the Battle of Hastings 950 years ago,

:15:52. > :16:03.let's hope the wine is not that old. I'm here at Battle Abbey because

:16:04. > :16:07.this weekend marks the 950th anniversary of the Battle of

:16:08. > :16:11.Hastings. So before I head into town to find some winds, let's take a

:16:12. > :16:36.little look at where it all happened.

:16:37. > :16:45.With such creative dish as Brad's, there are many routes you could take

:16:46. > :16:50.the wine. You could be guided by the pheasant dumplings and opt for a

:16:51. > :16:53.light read. Or you could be led by those toasted pumpkin scenes and

:16:54. > :17:01.choose something like this OK honeycomb Chardonnay. But when I

:17:02. > :17:05.tasted Brad Potts macro dish, the two favours that sang out whether

:17:06. > :17:08.squash and orange, and the style that worked best was a dry white

:17:09. > :17:13.with plenty of bright yellow fruit and refreshing acidity. That's what

:17:14. > :17:19.I have here, the Jordi Miro from north-east Spain. Spain is

:17:20. > :17:24.undoubtedly best known for its red wines, especially red Rioja. If you

:17:25. > :17:29.are on the hunt for unusual whites to surprise your friends, it's a

:17:30. > :17:33.great place to look. This is from just west of Barcelona, and it's a

:17:34. > :17:39.blend of mainly Widegren ash with Micah bail. Now, this wine smells

:17:40. > :17:44.deceptively subtle but when you tasted you get a mouthful of citrus,

:17:45. > :17:47.zesty fruit that perfectly matches the flavours of the squash and

:17:48. > :17:52.orange as well as complementing the game units of the pheasant. The

:17:53. > :17:59.crisp acidity really cuts through the richness of the broth and has

:18:00. > :18:04.enough weight to stand up to those toasted pumpkin fields and oil. So,

:18:05. > :18:07.Brad, I was determined to find something a bit different for your

:18:08. > :18:09.fantastically innovative dish and I hope you'll agree this is exactly

:18:10. > :18:17.that. Cheers! A white wine, what do you think,

:18:18. > :18:20.Brad? I think it's great. It's quite full-bodied and goes well with the

:18:21. > :18:29.dish. Generally at the restaurant we would serve it with a light red but

:18:30. > :18:33.this goes very well. Amandine, is this the sort of combination you

:18:34. > :18:38.would see? It's pretty unusual for us Frenchies as well to have a white

:18:39. > :18:42.wine with it but it is good. And Kimberly, you are just happy with no

:18:43. > :18:50.shellfish? Absolutely. Amandine, what will you be making? Really sees

:18:51. > :19:02.no garnish on Hout Phil at. Still time for you to ask us a

:19:03. > :19:09.question. But please call by 11am. Or you can tweet a question. Now

:19:10. > :19:13.time to join rick Stein on the final leg of his job around Germany and it

:19:14. > :19:15.seems he's attracted a local television crew. So let's take a

:19:16. > :19:29.look. The Germans have a great love for

:19:30. > :19:32.all things surreal and they were determined to make a documentary

:19:33. > :19:37.about us with two film crews. We've only got one! Going about our

:19:38. > :19:49.business. But it became very odd indeed. The presenter, a very nice

:19:50. > :19:56.young man who originally came from Ethiopian, wanted me to cooking

:19:57. > :20:06.lunch. On a nearby beach comping in the cold, well, Stein. You need a

:20:07. > :20:11.hand? I think I'll be all right. First he decided to give me a lesson

:20:12. > :20:15.in the local dialect. There are four words in northern Germany you need

:20:16. > :20:23.and when you just say them right away, people think you are from

:20:24. > :20:32.here. We don't say OK here, we say lurpt. Lurpt. You can say it a bit

:20:33. > :20:52.more than just by the way. And then if somebody asks you, everything OK?

:20:53. > :21:01.You say ee-oh. Say it again. Ee-oh. It's OK. I thought I'd serve

:21:02. > :21:13.Phillips of turbot with new season asparagus and a green herb sauce. --

:21:14. > :21:20.fillets of turbot. Mustard. I can't use my fingers? Don't know where I

:21:21. > :21:23.put the cloth. I would lick your fingers but I don't know if that is

:21:24. > :21:32.OK for your TV stations. Certainly not. Good mustard. I like your

:21:33. > :21:38.German mustard. German mustard, yes. It's hot but not too hot. There we

:21:39. > :21:45.go. What I'd really like would be a bit of pepper. UART very famous cook

:21:46. > :21:49.in your country and I am a lousy cook here in Germany, so what is the

:21:50. > :21:59.difference when you make turbot and when I make it? Well... He charges

:22:00. > :22:04.you ?45 for its. He always does these jokes. He doesn't understand

:22:05. > :22:12.the economies of restaurants, you see. He doesn't get it. Excuse

:22:13. > :22:25.fingers. I never had something like this. The potatoes are done. Yes, we

:22:26. > :22:33.have done them. Try it, go on. I try first? You must. Is it an honour?

:22:34. > :22:44.Well we've only got one fork. And one knife. Yes. We've got a spoon.

:22:45. > :22:49.I'll eat from my fingers. In Ethiopia we keep with our fingers.

:22:50. > :23:02.Do you? I tried to do that in India but it dropped down my shirt. Go on,

:23:03. > :23:06.I'll use a spoon. It's a good fish. Could do with a bit more salt but

:23:07. > :23:18.it's a lovely fish. Rick, you can cook. Oh. Needs a tiny bit more. Is

:23:19. > :23:32.that good? I like it. Rick, is that good? Yes.

:23:33. > :23:40.Seasonality is something the Germans take seriously. The asparagus is

:23:41. > :23:46.looked forward to with great relish in the Rhine valley. I've never seen

:23:47. > :23:50.this before. The harvesting of the white asparagus, so unlike our own

:23:51. > :23:57.green. As soon as the asparagus breaks through this light alluvial

:23:58. > :24:01.soil, it's time to cut. If it's left for more than a few hours in

:24:02. > :24:12.daylight the tip darkens and it's deemed second-rate. At my cousin

:24:13. > :24:17.Eckardt's house, his wife Suzanne Boyles asparagus and then makes an

:24:18. > :24:21.exquisite hollandaise sauce using some of the boiling liquor, and she

:24:22. > :24:25.serves them with just a bit of ham and boiled potatoes. This was, I

:24:26. > :24:32.think, the very best thing I'd tasted on my journey. Simple and

:24:33. > :24:38.fresh. What do you think of the green asparagus that we prefer in

:24:39. > :24:45.Britain, then? Yes, we do like it. But of course it's not compared ball

:24:46. > :24:49.to this one. Of course. It's the Queen of asparagus. I must say there

:24:50. > :24:54.is a real affinity with this white asparagus and hollandaise sauce to

:24:55. > :24:58.me. It's sort of like a made in heaven match. Yes. Boiling the

:24:59. > :25:03.asparagus this way makes perfect sense because the base is thick and

:25:04. > :25:08.will get more heat, whereas the tips are more delicate and will cook well

:25:09. > :25:13.in the scheme. I've done this a million times. Suzanne puts egg

:25:14. > :25:18.yolks into some of the water be asparagus was cooked in and whisk.

:25:19. > :25:24.The water has good flavour because she cleverly put the peelings from

:25:25. > :25:30.the asparagus in it. Now lemon juice. Whisking all the time

:25:31. > :25:43.overheat to thicken the egg yolks. How do you know when it is ready?

:25:44. > :25:49.It's the sound. Is it? Yes. You use your ears a lot in the kitchen

:25:50. > :25:54.actually. And now the butter, whisking all the time to build up a

:25:55. > :26:01.thick but fluffy sauce. One of those completely satisfying tasks in the

:26:02. > :26:04.kitchen. It was an absolute lesson in how to cook asparagus

:26:05. > :26:07.hollandaise. Thank you. It's nice to have you here. To the next season.

:26:08. > :26:18.Yes. And next week Rick will be hosting

:26:19. > :26:23.the show next week. The wonderfully fresh hollandaise sauce served in

:26:24. > :26:27.the film inspired me to make one, too. I'm going to serve it with

:26:28. > :26:32.something slightly different, cauliflower and Kale hash. I'm

:26:33. > :26:37.actually living out in LA at the moment, and there is a fantastic

:26:38. > :26:41.restaurant where they do a brilliant cauliflower hash. But my version

:26:42. > :26:46.uses hollandaise, a bit more simple. Theirs is much more fiery with

:26:47. > :26:53.spice. We will start off the power flour hash. I have some florets I

:26:54. > :26:57.have sliced up. The key is to get a fiery hot pan. So you get some nice

:26:58. > :27:00.char marks on your cauliflower. We will get in there with kale and

:27:01. > :27:05.onions and fried eggs, very simple ingredients. While frying this town

:27:06. > :27:11.I must confess that last night I was hooked to my laptop. The great thing

:27:12. > :27:20.about this job, I get to preview the shows people like you are on.

:27:21. > :27:24.Ordinary Lives had me screaming from behind a pillow, you just kept

:27:25. > :27:31.lying! You look so innocent, how does this happen? I know. I've kind

:27:32. > :27:35.of got that innocent face. It just sort of snowballs for her in her

:27:36. > :27:41.story. Tell me a bit about the series and the character. The first

:27:42. > :27:48.series was a huge success and it was set in Manchester. In a car

:27:49. > :27:52.showroom. And basically six episodes, each episode follows a

:27:53. > :27:57.different character on their kind of journey. Really great cast involved

:27:58. > :28:02.as well? Incredible actors. Even in the more supporting roles we got

:28:03. > :28:11.just amazing people in. Griff Rhys Jones is in. He's in the episode

:28:12. > :28:18.with Matt DeAngelo. So the first episode is Konta Neal's episode and

:28:19. > :28:22.it's just amazing. Mine is the second episode, the week after. We

:28:23. > :28:26.are all in each other's episodes. You can kind of start to get to know

:28:27. > :28:31.each character. That was the interesting point about last night,

:28:32. > :28:34.I watched your episode first, but what was interesting, even through

:28:35. > :28:38.your episode it teases out the relationships with the other

:28:39. > :28:41.characters as well. Yes, it is written by Danny Brocklehurst and I

:28:42. > :28:49.think that is what is so clever about it. In the first episode the

:28:50. > :28:53.character Joe's story, you kind of meat holly, my character and meet

:28:54. > :28:58.Angela Griffin's character, all of these little glimpses of something

:28:59. > :29:04.going on. And then in my episode there are dunces of other things.

:29:05. > :29:08.It's done so cleverly, it does not detract from that story. It's

:29:09. > :29:13.interesting, your character is quite a layered character, she's got it

:29:14. > :29:15.all going on. Yes. Slowly in your episode you realise she is

:29:16. > :29:20.unravelling at the seems a little bit. Yeah, I think her main problem

:29:21. > :29:26.is she's got that kind of grass is always greener thing going on. She

:29:27. > :29:29.feels like she's peeking over the fence to other people's lives that

:29:30. > :29:35.are so amazing, and it's that kind of media, Facebook stalking, only

:29:36. > :29:39.putting the best picture of yourself. I think we can all say we

:29:40. > :29:45.are slightly guilty of bad. Of course everybody does. Everybody is

:29:46. > :29:50.getting married, they have babies, a new car, and she feels nothing is

:29:51. > :29:55.moving on because of something in her past, it has got her stuck. It

:29:56. > :29:59.is really compelling watching. I have to say I really enjoyed

:30:00. > :30:03.watching it. To recapture the food we fried onions alongside the

:30:04. > :30:12.cauliflower. The key thing is not to move too much in the pan, it is nice

:30:13. > :30:18.if they char a bit. A bit burnt? It depends how charred we are looking.

:30:19. > :30:26.I am going to give you a rim job, if you don't mind.

:30:27. > :30:33.Is it nice? We have added egg yolks into the bowl. I will ask you to add

:30:34. > :30:38.the butter. With the hollandaise, with we have egg yolks and lemon

:30:39. > :30:45.juice. And this is over the ban Harry. You whisk the egg yolks with

:30:46. > :30:54.the butter, you are looking for a nice hollandaise sauce, something

:30:55. > :30:57.foamy and gorgeous. And who does not want a bit of volupuousness on a

:30:58. > :31:04.Saturday morning. OK.

:31:05. > :31:07.So, at the end of show, it was sad, emotional, even for from the

:31:08. > :31:13.character's point of view. Was it hard for you to let it go? I have

:31:14. > :31:18.not seen it. I did not watch the last series. So I keep doing it in

:31:19. > :31:23.my head. When it ran out, the other guy, we were all in contact, they

:31:24. > :31:34.were all in bits. I am so in denial.

:31:35. > :31:40.If I burn, this is it bad? The only thing that happens is you can

:31:41. > :31:45.overcook the egg yolks but if it gets thick, add a tiny bit of

:31:46. > :31:50.boiling water. A good tip. So, I haven't seen it. But filming

:31:51. > :31:55.it, I remember there was a scene where everyone, the other guys had

:31:56. > :32:00.the day off, they completely emptied the house that we all live in as if

:32:01. > :32:07.everyone has moved. And they had left. So I had to walk

:32:08. > :32:12.around the empty bedrooms. Sad little Josie.

:32:13. > :32:17.So you were left alone. Yes, it was horrible, everything had

:32:18. > :32:23.gone. The stuff was gone, all our rooms were empty. And I came back

:32:24. > :32:29.the next day, and the prop guy, they were amazing, everything was back!

:32:30. > :32:33.It was a weird shift in reality. And the director, Jamie, who is a nut

:32:34. > :32:41.case! Will he appreciate you saying that? He knows! He was blasting sad

:32:42. > :32:48.music. So I was walking around in the rooms just wanting to cry. So it

:32:49. > :32:54.was very, very sad. Now, after Ordinary Lies, there are a lot of

:32:55. > :32:58.projects lined up, so what is next? Gosh, I am basically a jobbing

:32:59. > :33:04.actress. You do a job then audition for more. I think I have ruined

:33:05. > :33:10.this?! No, it is looking great! Just keep your eye on it.

:33:11. > :33:15.I have turned it a bit scrambled. No, it is still looking good. I have

:33:16. > :33:21.given you a hard job. You really haven't! I am stirring

:33:22. > :33:25.something! So, I have just done a nice little radio play. You have

:33:26. > :33:30.your hands in a lot of pies. Now, I have to say, we have two

:33:31. > :33:33.fantastic top chefs in the kitchen and we are making hollandaise, how

:33:34. > :33:37.is it going? It looks good from here.

:33:38. > :33:44.Amandine, you are looking suspicious? It is not traditional,

:33:45. > :33:51.we put a little bit of vinegar but my mum used to do it like that, so I

:33:52. > :33:56.am wondering where she got it from. Maybe I stole it from your mum! I

:33:57. > :34:01.have fried an egg, the great thing about the dish, it is the sort of

:34:02. > :34:06.thing you can make for a Saturday brunch or Sunday brunch. You could

:34:07. > :34:13.do your poached egg! Tell me the secrets of your poached egg. . I

:34:14. > :34:18.don't know how I do it. Every single time my best mate, Jess, comes

:34:19. > :34:25.around just for a poached egg. On its own? No, with a bit of toast.

:34:26. > :34:31.It is true, everything tastes better with a poached egg! It is always,

:34:32. > :34:34.the yolks in the centre it is runny, the white is lovely. I don't know

:34:35. > :34:42.why. What is the secret? I think I just

:34:43. > :34:47.assume it will go terribly. So I'm always planning for disappointment

:34:48. > :34:53.and then... Good life advice. You need confidence! Where is the

:34:54. > :34:57.confidence?! I know. I've been trying to cook more. I think timing

:34:58. > :35:03.is a problem for me and not making a mess. Like the kitchen looks like a

:35:04. > :35:07.bomb site as I open packets and chuck it away.

:35:08. > :35:14.I am going to add a tiny bit of boiling water! I knew it! See!

:35:15. > :35:20.Anyone making hollandaise if you have a thick sauce, you can bring it

:35:21. > :35:25.back with a tiny touch of hot water. You asked me to do that to see it.

:35:26. > :35:31.I set you up for a disaster! Yeah. It is fine. So we have a fried egg

:35:32. > :35:38.going on. I prefer it but you could go for boiled or poached. Whatever

:35:39. > :35:43.you fancy. I have added a bit of cayenne pepper and paprika into the

:35:44. > :35:47.hash that is key it really works. The smokiness with the broccoli or

:35:48. > :35:53.kale with anything like that, it works really well.

:35:54. > :35:58.That is going nuts! OK. We are going to grab our fried egg and turn this

:35:59. > :36:05.off and serve it up. It is a very simple thing. I will ask you to have

:36:06. > :36:12.a seat while I get you to try some. I always feel a bit blind date on

:36:13. > :36:19.these stools! You look a bit blind date. I don't know if I am Cilla

:36:20. > :36:25.Black! It is uncanny. And then check on the seasoning on

:36:26. > :36:34.the hollandaise sauce. Black pepper, sea salt? Yes, or a

:36:35. > :36:42.truffle! Lovely! Spoon that sauce over the food it is a really, really

:36:43. > :36:50.simple dish. A proper little brunch. Dig in and tell me what you think.

:36:51. > :36:55.Runny egg. It will go everywhere. And while you are digging into that,

:36:56. > :37:02.for Kimberley at the end of the show could be spaghetti carbonara with

:37:03. > :37:10.garlic bread, and adding egg yolks to parmesan cheese, cooked pasta and

:37:11. > :37:17.tossed with garlic bred. Or it could be food hell, fish, trout fried

:37:18. > :37:23.golden, a salad with beetroot and fennel and orange and olive oil.

:37:24. > :37:29.But, I have no say in what we do. So it will be down to our callers and

:37:30. > :37:35.the studio chefs. Now it's time to catch up with Ching He-Huang in the

:37:36. > :37:38.had you nan province. Visiting the area's famous tea plantations and

:37:39. > :37:49.cooking a chicken dish with the tea leaves she has picked. Take a look.

:37:50. > :37:52.It's our second day in the hundred nan province. We are enjoying a

:37:53. > :38:01.traditional breakfast at the guesthouse.

:38:02. > :38:06.-- Hunan. Look at this vegetable.

:38:07. > :38:10.And lovely garlic chillies, like in Thailand. This is the most unusual

:38:11. > :38:14.breakfast I have had in China so far.

:38:15. > :38:24.This is supposed to be the birthplace of tea in the whole of

:38:25. > :38:31.China. I am excited to try puur tea. It is cleansing, it helps to lower

:38:32. > :38:41.comest role and helps heart d all of these things. Puur tea came to

:38:42. > :38:47.prominence when it was drunk by the emperors of the Tang dynasty 1300

:38:48. > :38:54.years ago. Today it is a global exported industry, worth

:38:55. > :39:00.approximatelies of pounds. Puur tea is permented, improving, the taste,

:39:01. > :39:07.texture and aroma. The most sought after puur tea can take 30 years to

:39:08. > :39:15.mature. One cup of leaves can reach up to ?1,000.

:39:16. > :39:23.After a two-hour journey, aye Reeve at this tiny village, home to a

:39:24. > :39:30.community growing and tending tea for thousands of years. Oh, look,

:39:31. > :39:35.there is tea being dried in the sun. It is a very underdeveloped part of

:39:36. > :39:44.Hunan. Wow! We are really high up. And this

:39:45. > :39:52.is a gorgeous little village. This is home to 45 families. 80% of whom

:39:53. > :39:55.make a living from selling puur tea leaves to processing factories.

:39:56. > :40:03.These are two young tea picker friends.

:40:04. > :40:10.They started tea picking when they were 11 and 12, so very young! They

:40:11. > :40:14.went to primary school, there is a school in the village but they left

:40:15. > :40:19.school at 10 and have been tea picking ever since. We head outside

:40:20. > :40:23.to the plantation so the girls can show me the ropes. China's emerging

:40:24. > :40:29.free market economy and state promotion of tea over the last ten

:40:30. > :40:36.years resulted in an export boom. Many villages in the area converted

:40:37. > :40:42.their land into tea terraces. This is just... The size of it! It's

:40:43. > :40:49.huge! I've never experienced a tea plantation that big. But an investor

:40:50. > :40:53.buying frenzy led to lots of fake puur teas flooding the market. In

:40:54. > :40:58.2008, the bubble burst and thousands of tea producers went out of

:40:59. > :41:02.business. They are superfast! It's like a

:41:03. > :41:09.brink and then they have gone through a whole bush.

:41:10. > :41:13.But with their organic production methods and indigenous skill, passed

:41:14. > :41:19.down through the generations, this village have been able to brand the

:41:20. > :41:24.authenticity of the tea and dried out the collapse. So this is the

:41:25. > :41:29.best part, the part that they pick from the leaves of the tea. First

:41:30. > :41:36.the tender shoot that is coming out and the top two leaves is the most

:41:37. > :41:41.priced built. It has more tea fragrance as opposed to the older

:41:42. > :41:47.leaves, I have never cooked with them before. So I'm really excited.

:41:48. > :41:53.It is very tender. Slightly bitter but it's good for you! With tea, and

:41:54. > :42:00.traditional Chinese medicine, they say you must have tea in your diet.

:42:01. > :42:06.It is the bitterness we lack, we can get salt, sweet, sour, fiery pungent

:42:07. > :42:10.flavours from vegetables and fruit but you can't get bitterness, the

:42:11. > :42:14.flavour professional but you can get it from tea. After a couple of hours

:42:15. > :42:20.we are heading back to prepare the dinner with the leaves we have

:42:21. > :42:25.picked. The grandmother is the culinary expert. Looking at me out

:42:26. > :42:31.of the corner of her eye. Even though I've been cooking for years,

:42:32. > :42:35.it is always a little nerve wracking entering another woman's kitchen.

:42:36. > :42:44.She was saying that normally they cut the chicken into smaller pieces

:42:45. > :42:51.but I haven't cut it small enough. For dinner, I'm making chicken

:42:52. > :42:57.infused with puur tea leaves. First, I'm adding freshly picked leaves and

:42:58. > :43:03.chicken to the hot oil in the wok. I love it, it is really woody and

:43:04. > :43:11.smoky from the wood fire underneath. After stir-frying for four minute, I

:43:12. > :43:21.add a coup of puur tea made from the sun-dried leaves. I'm adding the tea

:43:22. > :43:28.in together with the leaves. Slowly cooking the chick be and the tea. A

:43:29. > :43:31.quick taste. The infusion, the soup-base has become bittersweet

:43:32. > :43:37.from the chicken. It is really delicious, actually. I like the idea

:43:38. > :43:43.of putting some of the pea aubergine in. A handful. What I might do is

:43:44. > :43:49.add another element of sweetness from the leaves of the local pumpkin

:43:50. > :43:54.plant here. So I'm tossing that with the pumpkin

:43:55. > :44:00.leaves in the tea chicken broth and then, yes, we are good to eat. To

:44:01. > :44:07.try the recipe at home, use green tea leaves instead of puur and

:44:08. > :44:12.substitute the pea aubergines with diced purple aubergine. Now it

:44:13. > :44:30.remains to be seen what grandma makes of my efforts! She said that

:44:31. > :44:34.the flavour is good. Not bad! I think you will agree that looked

:44:35. > :44:39.incredible. Still to come on the show, Tom Kerridge is cooking for

:44:40. > :44:44.friends. He is making monkfish and aubergine puree, that looks so

:44:45. > :44:52.tasty. I hope you are ready for the Omelette Challenge, I don't want

:44:53. > :45:01.CHEAP talking or FOWL play! I hope you have not illegally POACHED

:45:02. > :45:08.parts, and you can prove all you are CRACKED up to be! I am sorry.

:45:09. > :45:12.And will Kelly get heaven or hell? We will find out at the end of the

:45:13. > :45:17.show. So on with the cooking, Amandine, what are you making. Be

:45:18. > :45:19.careful with the shoes! What are you cooking? Roasted grouse with

:45:20. > :45:36.turnips, girolles and blackcurrants. I'm going to make a stock for you. A

:45:37. > :45:42.jus, please. We will start by roasting, very quickly, the fillet.

:45:43. > :45:47.Grouse, as an ingredient, is this something you use often? I love

:45:48. > :45:52.grouse, it's my favourite thing, actually. And I cannot help it. We

:45:53. > :45:56.are in the middle of the game season. It's really floral. It's

:45:57. > :46:04.subtle. You can do so many things with it. It's a very lean meat. So I

:46:05. > :46:09.really like it when it is still a bit rare. This recipe is very easy

:46:10. > :46:15.for this. What is the best way to cook it, pan fry, baked in the oven?

:46:16. > :46:18.You can do it on the bone, as a part, it's really easy to play

:46:19. > :46:28.around with it. This recipe is really simple. Just in the pan. To

:46:29. > :46:36.make this jus, not stock, we are going to basically char up the bones

:46:37. > :46:42.and interior bits and this will make a very nice source. You roast it

:46:43. > :46:47.first, exactly like you are doing, and you put a bit of butter and

:46:48. > :46:54.garnish. You let it cook for, I would say, an hour or two, depending

:46:55. > :46:59.on how much volume you have. So a little bit of flavour you looking

:47:00. > :47:06.for. Not just a bit, a lot of flavour! You really celebrate the

:47:07. > :47:14.season. It's very seasonal, stuff you can easily find. Grouse you can

:47:15. > :47:18.find in any local butcher. Turnips they are not very famous in France,

:47:19. > :47:23.people don't really like them. They don't seem to be the most popular. I

:47:24. > :47:27.don't cook with them often but they are lovely. So good, especially when

:47:28. > :47:31.they are young like this, you can do so many things with it. We will keep

:47:32. > :47:40.the very young leaves, you can use it as a salad or just saute. I'm

:47:41. > :47:48.going to slice up these girolles. One thing I love to do. My wife is

:47:49. > :47:52.Swedish and we forage for these in the forests in Sweden, and you find

:47:53. > :47:57.them everywhere. But here they are quite expensive, aren't they? They

:47:58. > :48:03.are not the most expensive mushroom. Well, that's that, then. You are

:48:04. > :48:11.obviously getting them from Sweden. In France you can find them very

:48:12. > :48:17.easily. Look at this, like a little bed. Exactly. We will put this in

:48:18. > :48:20.the oven, three to four minutes, depending how you like it. It is

:48:21. > :48:25.going to bake. The blackcurrant leaves, do they have flavour? They

:48:26. > :48:29.do and this is what is really interesting. If you do not have any

:48:30. > :48:36.blackcurrant leaves you can do kind of the same recipe with fig leaves,

:48:37. > :48:41.all those kind of really tasty interesting leaves. You basically

:48:42. > :48:46.prepare these, as I'm scraping off the ends because they can tend to be

:48:47. > :48:51.woody towards the end. Yes, and cut the very end of it. As flavours go,

:48:52. > :48:59.you have an interesting style. There is some French and a bit of English.

:49:00. > :49:04.European! Of course. And Scottish. This is kind of what we do at the

:49:05. > :49:08.Rosewood. My background, my roots are French obviously, you can hear

:49:09. > :49:13.my accent. I did notice the accent. A lot of accents going on today.

:49:14. > :49:20.Wales, Birmingham, France, Ireland. I think we're covered, we are like

:49:21. > :49:25.the United Nations. True, true. So tell me, to prepare these, you take

:49:26. > :49:33.off the ends? I'm saving the really young leaves. We are going to finish

:49:34. > :49:36.at the very end. And the small turnips are really interesting, they

:49:37. > :49:41.do not have the same bitterness as the big ones. They need just a bit

:49:42. > :49:47.of really rapid cooking. My goodness, I'm falling behind with my

:49:48. > :49:53.chanterelles. You are very quick at this, Amandine. I try to be

:49:54. > :49:56.efficient. Very efficient. I have them ready. On Twitter there has

:49:57. > :50:01.been a lot of reaction to your beautiful shoes. You obviously don't

:50:02. > :50:08.cook in the kitchen with these shoes, do you? Not very often! And

:50:09. > :50:14.there has been quite a lot of mention of your beard, Brad.

:50:15. > :50:22.Obviously a big appreciation of a trendy beard in the kitchen. I like

:50:23. > :50:26.to think so, it takes years to grow. I would love to be able to grow

:50:27. > :50:31.something like that. I'll give you some of mine! It's a very trendy

:50:32. > :50:36.kitchen today. What else would you be doing on a Saturday? You are

:50:37. > :50:45.adding some olives? Yes please, at the very end. You don't need to cook

:50:46. > :50:49.it -- you are adding some walnuts. I have done this with a rolling pin

:50:50. > :50:55.and a good tip for this is to put them under a tea towel and they will

:50:56. > :51:00.not go rolling around. The Rosewood Hotel, this is where you are and

:51:01. > :51:04.what you do. Your background is not in cooking, you have a family of

:51:05. > :51:13.scientists? Yes, I come from a scientist background. My family are

:51:14. > :51:18.scientists. I started in chemistry. Chemistry to top in cooking, quite a

:51:19. > :51:24.change. It was very boring! I love your honesty, Amandine. Seriously,

:51:25. > :51:28.you have so much more fun cooking in the kitchen. At least you can cook

:51:29. > :51:34.with your friends. Do you find any connection between science and what

:51:35. > :51:39.you do now? Not really but I think I am really curious. I've been doing

:51:40. > :51:44.chemistry before, cooking, I don't know what I'm going to do next. This

:51:45. > :51:53.isn't for life? Yes it is, I'm sorry about that. It's a real passion in

:51:54. > :51:57.my life and I can't help it. The berries you are using, you not only

:51:58. > :52:02.baked with the leaves, you are also using the berries? Yes, we are going

:52:03. > :52:10.to do a bit of a jus. Extract the jus. If you couldn't get your hands

:52:11. > :52:16.on blackberries, what else would be around at this time of year? I would

:52:17. > :52:23.use fix. You can even use the fig leaves to wrap the fillet as well.

:52:24. > :52:30.Or blackberries. You find them in the hedgerows. I've not been in

:52:31. > :52:37.Europe for the past few weeks, is it a bit late for blackberries? You can

:52:38. > :52:41.still get the last ones in the countryside. Before everyone else

:52:42. > :52:46.has got them, kind of thing. Exactly. To plate this up, I have to

:52:47. > :52:52.say I am obsessed with Amandine's plating. This is what I try to do

:52:53. > :52:57.every day. It's a really simple recipe but we try to present it in

:52:58. > :53:03.an elegant way, easy for our guests to enjoy the food. I want to take

:53:04. > :53:08.the challenge to try and do this at home after watching you. I'm sure

:53:09. > :53:15.you can. Do you have faith? I do, I trust you. You see the jus just

:53:16. > :53:24.starting to come up from the berries. So you are getting a nice

:53:25. > :53:31.little source going. Here is the jus we have done with the carcass, the

:53:32. > :53:36.bones. Said plate this up. I can keep an eye on them if you want to

:53:37. > :53:44.start plating and I hope I won't make jam for your source. Do you

:53:45. > :53:52.think it is arty? I think it is spectacular. Thank you. We are

:53:53. > :53:56.really open and we have a lot of connection with the artist scene. We

:53:57. > :54:00.have a couple of exhibitions in the building, pictures, sculpture. We

:54:01. > :54:06.even developed an afternoon tea inspired by the artist scene and the

:54:07. > :54:12.most iconic artist you can find in London. So you can see a bit of art

:54:13. > :54:18.in Rosewood and have it in your food. Put art in your life and on

:54:19. > :54:24.your shoes! Between the shoes, the beard, the beautiful plating, we are

:54:25. > :54:33.in business today. You are sauteing the turnip tops as well? Yes, just

:54:34. > :54:43.at the end. We call it fatigue. Make it tired? Yes. That's the extent of

:54:44. > :54:50.my French. You have the source and the jus, it is quite beautiful. You

:54:51. > :54:55.make it look so beautiful. I do my best. You are the best, Amandine.

:54:56. > :55:03.I'm going to try and make this at home after watching you. Tiny bit of

:55:04. > :55:08.this jus left for you. Beautiful. Kimberly, is this the sort of food

:55:09. > :55:16.you would go for? I've never tried grouse. This is a first? Yes, but

:55:17. > :55:23.I'm excited. You are in for a treat. I don't really know much about it.

:55:24. > :55:28.It's really particular. What would you say to anybody who is nervous of

:55:29. > :55:32.game? It is not a strong and overwhelming as you expect. We are

:55:33. > :55:42.not ageing and maturing game meat as we used to 50 years ago. It always

:55:43. > :55:45.feels a bit Henry VIII. A bit old-fashioned. If you cook it like

:55:46. > :55:52.that you don't have a very strong flavour of the game. I would put

:55:53. > :55:57.this directly on the table. Take it out of the bed of beautiful

:55:58. > :56:05.blackcurrant leaves. Remind us of the dish. The grouse fillet wrapped

:56:06. > :56:12.in blackcurrant leaves, as a garnish girolles and turn it leaves. It

:56:13. > :56:19.looks stunning, it really does. I mean, this is art on a plate. You

:56:20. > :56:23.have to try this, it is wonderful. We've gone for a starter of pheasant

:56:24. > :56:27.and now your main course of grouse, doing pretty well. That looks

:56:28. > :56:34.beautiful. Tucked in and let us know what you think. I hope you will like

:56:35. > :56:40.it. I cooked it medium rare because I think you get the most floral

:56:41. > :56:44.taste of the grouse. I love the idea of cooking in the leaves, we do a

:56:45. > :56:49.similar thing with the outside of sweetcorn. It comes together, and

:56:50. > :56:54.visually you've got the oranges, it really does look gorgeous. Let's

:56:55. > :56:57.head back to Hastings to see what Susie Barrie selected to go with

:56:58. > :57:35.this. Amandine's recipe is beautifully

:57:36. > :57:43.seasonal and with grouse the classic match has to be a burgundy red,

:57:44. > :57:47.something like this. But this dish isn't just about grouse. When I

:57:48. > :57:49.tested everything on the plate, especially the juicy blackcurrants,

:57:50. > :57:58.I found myself naturally led towards Italy. So for the grouse fillet by

:57:59. > :58:04.Amandine I have chosen this juicy Barbera D'Asti 2013. This is of

:58:05. > :58:08.course the perfect time of year to be eating game and as a general rule

:58:09. > :58:12.when it comes to choosing a wine don't go for anything too heavy or

:58:13. > :58:19.tannic and make sure you always carefully consider the other

:58:20. > :58:23.ingredients in the dish. What I love about this wine is that it's

:58:24. > :58:28.unmistakably Italian. And that means it's floral with sour cherry aromas

:58:29. > :58:33.and flavours that pick up beautifully on the blackcurrants in

:58:34. > :58:39.Amandine's dish. There are hints of leather that tie in perfectly with

:58:40. > :58:43.the gamy grouse, girolles and nuts. It is a herbal character that is

:58:44. > :58:48.ideal for turnips with garlic. Amandine, I absolutely love this

:58:49. > :58:53.particular match, and I hope when you taste it you'll forgive me for

:58:54. > :58:57.choosing Italy over France for your gorgeous grouse. Cheers.

:58:58. > :59:03.Nice. Italian wine for a French lady, are we going to get in

:59:04. > :59:09.trouble? She is forgiven. It's good? It's pretty good. And it works well

:59:10. > :59:14.with the grouse? It works well, yes. I don't know much about red wine. I

:59:15. > :59:20.feel like I should be a grown-up and drink it more. Well, it is 10am, so

:59:21. > :59:23.you are starting off well. It's like Christmas Day. Is that what happens

:59:24. > :59:29.on Christmas Day in your house? Of course. Sounds like mine. What do

:59:30. > :59:33.you think, Brad? I think it's great. In winter and autumn it's great to

:59:34. > :59:39.have a red wine with a dish like that, hearty game. It goes

:59:40. > :59:42.beautifully with that. It brings it all together nicely. Now let's catch

:59:43. > :59:45.up with those Hairy Bikers discovering the best of British and

:59:46. > :59:50.making peas pudding. Comforting stuff.

:59:51. > :59:57.cooking? Roasted grouse with turnips, girolles and blackcurrants.

:59:58. > :00:05.We want to make you a medieval British classic, almost as old as

:00:06. > :00:10.the black pudding itself. This is food westerly built on.

:00:11. > :00:13.It was # Peas pudding hot

:00:14. > :00:21.# Peas pudding cold # Peas pudding in the pot

:00:22. > :00:28.# Nine days old You have all heard it before. It's a northern classic.

:00:29. > :00:34.But it is rooted in British history. To make our peas pudding, which is

:00:35. > :00:44.good hot or cold. 300 grams of dried yellow split peas for 20 minutes.

:00:45. > :00:48.With 25 grams of melted butter and roughly chop a medium-sized onion.

:00:49. > :00:55.This is gammon, it is cured. We are to get rid of the salt. What we do

:00:56. > :01:00.is put it in a pan of water. Bring it to the boil and then discard the

:01:01. > :01:08.water. We blanch the ham to get rid of the salt.

:01:09. > :01:13.Fry your chopped onion together with thyme and a bay leaf been adding the

:01:14. > :01:19.split peas. Simmer for 30 to 40 minutes until

:01:20. > :01:25.the liquid is reduced. The smell of home, that and

:01:26. > :01:32.Steradent! I want to extract the ham. Throw that down the sink and

:01:33. > :01:38.rinse the pan out ready for the pea build.

:01:39. > :01:43.Right. To that, add the nutmeg. You need a

:01:44. > :01:50.lot of seasoning, remember the salt in the gammon.

:01:51. > :01:54.Now, don't be too scared of that but you need to slightly undersalt this.

:01:55. > :02:00.What you don't want to happen is that the salt that may still come

:02:01. > :02:06.out of the gammon will seep in the peas when we cook them together.

:02:07. > :02:10.Allow the pea mixture to cool for ten minutes before blitzing with a

:02:11. > :02:15.stick blender until the peas form a puree.

:02:16. > :02:23.My mother never had this, she would have passed it through a set of

:02:24. > :02:28.tights! That is lovely now. Put an egg in, it makes it puddingy. Get it

:02:29. > :02:30.in quick, you don't want to scramble it.

:02:31. > :02:34.Look at that. That is lovely.

:02:35. > :02:40.Now this is part-cooked. We are going to poach it with the gammon.

:02:41. > :02:44.It will take on all of the lovely bacon juices. We have to put this in

:02:45. > :02:51.a pudding cloth. The pudding cloth invented in the

:02:52. > :02:55.17th century. It meant that animal guts were no longer required for the

:02:56. > :03:00.casing of the pudding and it could be made at any time of the year! Put

:03:01. > :03:05.it in the cloth. This is going to hold it in a really nice shape while

:03:06. > :03:11.in with the gammon and we will have a proper peas pudding.

:03:12. > :03:16.The fact that anyone could own a pudding cloth mend that puddings

:03:17. > :03:20.became part of the daily fare of all of the social classes.

:03:21. > :03:29.Now we start to build. Pop your pudding next to the gammon.

:03:30. > :03:34.Like so... Next, roughly chop one carrot and two sticks of celery.

:03:35. > :03:40.Quarter an onion and stuff a clove into each quarter. Add all into the

:03:41. > :03:44.pan alongside the gammon and pudding with ten purpose corns and two bay

:03:45. > :03:49.leaves. The poaching liquor that the peas

:03:50. > :03:55.pudding is going in is spectacular. We serve this, with the pudding on

:03:56. > :03:59.one side and slices of gammon and then a mustard and cream sauce to

:04:00. > :04:04.pour over the top. Don't forget, this is all about

:04:05. > :04:11.recycling the flavours and not wasting anything. We pour water in

:04:12. > :04:20.to cover the gam owned the veggies. We leave it to simmer for 1. 1.15.

:04:21. > :04:26.By the 19th century, there were boiler with clip on lids. But the

:04:27. > :04:31.pudding fan club continues to grow and grow, much like a pudding.

:04:32. > :04:35.Beautiful. Nice, man.

:04:36. > :04:40.Look at that. Shall I set the gammon aside to

:04:41. > :04:45.rest? Yes. The pudding! See how it expanded in

:04:46. > :04:50.the pan. Now we are making a mustard sauce to

:04:51. > :04:54.go with the pudding. That should be enough. About as is

:04:55. > :05:00.certainty spoonful. I reckon.

:05:01. > :05:06.Before slowly adding half a pint of the reserved stock.

:05:07. > :05:11.Add a teaspoon of whole grain and English mustard, followed by five

:05:12. > :05:15.table spoons of single cream. Simmer, season and serve in a warmed

:05:16. > :05:21.jug. Yes, that looks perfect.

:05:22. > :05:24.We are ready to plate up, aren't we? It looks nice ham, that.

:05:25. > :05:29.It is. And that is just a piece of gammon

:05:30. > :05:38.from a supermarket. Nothing fancy. Let's unleash the pudding.

:05:39. > :05:52.MUSIC: Space Odyssey.

:05:53. > :06:05.And that is a peas pudding! Hey! I must say, I am quite overcome with

:06:06. > :06:12.this. Mustard cream sauce. Hey, Kingy, look at that. It's an old

:06:13. > :06:17.way, it's a bold way but it's a savoury pudding. You know what, I

:06:18. > :06:24.think our mothers looking down on us, they would be proud of that.

:06:25. > :06:32.Well, it's all about the peas... Well... That is splendid, isn't it?

:06:33. > :06:39.Nobody can say that the split pea doesn't have a place in the world.

:06:40. > :06:43.Thanks lads. Now let's have a few questions. First up is Susan from

:06:44. > :06:48.Worcestershire. What is your question? Good morning.

:06:49. > :06:52.Good morning. I have two thick Svensson steaks and

:06:53. > :07:00.I want to do something special with them. Any ideas? We have the game

:07:01. > :07:06.experts here. What do you think? If it was me, I would turn on the

:07:07. > :07:12.barbecue. Grill them like a beef steak and serve something fruity

:07:13. > :07:17.with it. Pick slow berries, make a jam out of them, obviously curly

:07:18. > :07:22.kale, celeriac but definitely try turning on the barbecue and gill

:07:23. > :07:27.grilling them. Seasoning them up with juniper berries.

:07:28. > :07:33.That is fantastic. The barbecue adds great flavour. Susan, which dish,

:07:34. > :07:38.heaven or hell? I am really sorry, it is hell.

:07:39. > :07:43.Kimberley, you are in trouble now! Kimberley, do you have a council of

:07:44. > :07:51.tweets for us if you have gotten over that! I don't want to now!

:07:52. > :07:56.Janee has a lot of green tomorrow at urics can you suggest a recipe.

:07:57. > :07:59.Chutney. Five minutes to do, you can keep it the whole year through.

:08:00. > :08:04.Beautiful. Another tweet, please.

:08:05. > :08:18.I feel like a proper presenter with the card.

:08:19. > :08:24.So, Foodie Boom-Boom! She has five kilograms of pears from the garden.

:08:25. > :08:31.What to do with them? Brad? I would make a special dessert. Roast the

:08:32. > :08:37.pears in brown butter, make caramel sauce and serve an ice-cream with

:08:38. > :08:41.it, or go the other way and make a preserve, so pear, cardamom and

:08:42. > :08:46.vanilla. That is a really good combination. That last through the

:08:47. > :08:51.winter season. Or a tart Amandine! A lovely pear

:08:52. > :08:58.tart. Wonderful. Next it is Deborah from the Vale of

:08:59. > :09:03.Glamorgan. Is that your way? It is. What is your question? Good horning

:09:04. > :09:08.all! I love artichokes and they are good for you. I use them in salads

:09:09. > :09:16.and pasta but I would like to know how to make them a main event.

:09:17. > :09:25.Amandine? You could drop them in the flour and in the deep fryer with a

:09:26. > :09:29.truffle, it is gorgeous, especially during the festive season.

:09:30. > :09:36.Wonderful. Would you give it a go? I certainly

:09:37. > :09:41.will. Which dish would you like to see, heaven or hell? Well,

:09:42. > :09:46.unfortunately, as I am a pescetarian, it has to be hell! Oh,

:09:47. > :09:54.my goodness, you are in trouble, Kimberley.

:09:55. > :10:00.Next caller, what would you like to ask, it is lawa from Haywards Heath.

:10:01. > :10:05.I am going to be making some tea for my mum, dad and my little brother, I

:10:06. > :10:12.was wondering what kind of dinner can I make.

:10:13. > :10:20.Laura, can I ask what age you are? What age are you, Laura? I'm nine!

:10:21. > :10:27.That is so sweet! I quick dinner. Well, pasta dinners are a quick

:10:28. > :10:33.dinner, I love a pasta dish with bacon and tomato sauce and garlic.

:10:34. > :10:38.You can make that with everything in season. I hope you will give it a

:10:39. > :10:45.go, what do you think? I think we might have lost her. Is it heaven or

:10:46. > :10:50.hell, Laura? Mmm, heaven! You are being nice. Thank you very much! OK,

:10:51. > :10:57.guys, it is time for the Omelette Challenge. It is your first go,

:10:58. > :11:01.Brad. Come on down, don't be afraid. Is there anybody on the board you

:11:02. > :11:08.would like to beat at this point? I would like to go big but I will be

:11:09. > :11:12.modest, maybe just underneath the pan.

:11:13. > :11:26.Amandine, you would like to go with 38 seconds? 32! OK 32.84! Don't mess

:11:27. > :11:30.with her! You can use three eggs and any of the ingredients in front of

:11:31. > :11:34.you. Please, make sure that they are actual omelettes. The clocks stop

:11:35. > :11:39.when the omelette is on the plate. There will be the clocks on the

:11:40. > :11:46.screen for everyone else. Are you both ready to go? Yes.

:11:47. > :11:51.That is the most unconfident "yes", I have ever heard! You are off,

:11:52. > :12:02.three, two, one, go! A lot of conversation here.

:12:03. > :12:08.-- a lot of confidence here. Kimberley, are you any good are

:12:09. > :12:11.omelettes? The first time I saw an omelette, I thought it was a

:12:12. > :12:19.pancake. I thought I would have to flip it.

:12:20. > :12:24.Oh, my goodness! Now, are we getting scrambled eggs or an omelette, Brad?

:12:25. > :12:28.Amandine looking good. I feel like it has gone slow here.

:12:29. > :12:33.Oh! That feel it is could have been a dead heat. What do you think?

:12:34. > :12:39.Feeling confident? Will we check on the scores? No! Amandine is straight

:12:40. > :12:45.in there checking yours! I will try Amandine's. This is looking good...

:12:46. > :12:53.You can't put salt in at the last-minute! Hang on! Let me try to

:12:54. > :12:57.get a bit in my mouth. It's a bit like scrambled eggs over

:12:58. > :13:04.there. OK, Brad, you have made the board!

:13:05. > :13:11.But you have made it in 41 seconds. So that brings you all the way

:13:12. > :13:14.down... Here! But, Amandine, unfortunately, you were slower and

:13:15. > :13:18.did not beat your time, so you are in the bin, unfortunately.

:13:19. > :13:26.# Tell me lies # Tell me sweet little lies

:13:27. > :13:33.# And we had to dedicate the show to you because of Ordinary Lies. Now,

:13:34. > :13:40.will Kimberley get food heaven, spaghetti carbonara with garlic

:13:41. > :13:46.bread or food hell, fish? But first it is time to go to visit Tom

:13:47. > :13:56.Kerridge. I hope he saves some of this for us.

:13:57. > :14:00.He is making monkfish. The per fete partner for monkfish,

:14:01. > :14:02.aubergine. I have been making this for years.

:14:03. > :14:11.This is an incredible way to cook them. The intense flavour on this

:14:12. > :14:16.aubergine is amazing. The burning flavour gives it a nice smoky edge

:14:17. > :14:21.all the way through the aubergine. After ten minute, the skin is nicely

:14:22. > :14:29.charred, then tramp the aubergines to a hot oven for 40 minutes.

:14:30. > :14:32.-- transfer the aubergines. Once the aubergines are lovely and

:14:33. > :14:38.soft in the centre, scoop out the flesh. I will chop the aubergine, it

:14:39. > :14:43.is important to do the process with the knife, not stick it in a food

:14:44. > :14:48.processor, like I'm sure you are tempted to do. It is all about

:14:49. > :14:50.getting rid of the Moysure. It is worth doing. You can see the liquid

:14:51. > :14:59.beginning to drip out. This needs to sit in the fridge

:15:00. > :15:06.overnight to give the water a good chance to escape. I'm flavouring my

:15:07. > :15:12.puree and monkfish with two men and coriander seeds, and toasting them

:15:13. > :15:16.intensifies their flavour. -- with cumin and coriander. I like to roast

:15:17. > :15:21.them in the oven so they cook evenly. And every minute or two give

:15:22. > :15:24.them a quick toss. And in five minutes they'll be beautiful and

:15:25. > :15:30.golden and ready for a good grinding. This is a spice grinder.

:15:31. > :15:39.You could do this with mortar and parcel if you wanted. -- mortar and

:15:40. > :15:42.pestle. Cooking the spice mix out in olive oil releases even more flavour

:15:43. > :15:49.which the drained aubergine then absorbs. Just as it is warning

:15:50. > :15:54.through, pouring double cream. You are looking for a really nice almost

:15:55. > :16:01.mashed potato kind of texture and look to it. So I've got spice,

:16:02. > :16:06.richness from the cream, all it needs now is an acidic kick from the

:16:07. > :16:12.juice and zest of one lemon and then a good seasoning. And a sneaky

:16:13. > :16:16.taste. Now, that's amazing. And it's going to be even better with its

:16:17. > :16:24.partner in crime. A beautiful piece of fish. I like using monkfish. It's

:16:25. > :16:28.got a wonderful meaty texture to it. So it's all right, blokes. Pretend

:16:29. > :16:34.it's a stake. I'm going to cook it in a frying pan and treated exactly

:16:35. > :16:40.like it was a fillet stake. Dust each piece of fish in the fantastic

:16:41. > :16:45.leftover ground cumin and coriander. This spice mix is not hot, it just

:16:46. > :16:49.has a wonderful warmth and fragrance that goes really well with a meaty

:16:50. > :16:54.piece of fish. Place the monkfish into a hot frying pan with a little

:16:55. > :16:59.olive oil. When it's looking golden and crispy, and a knob of butter. It

:17:00. > :17:03.actually cools the pan down and gently helps to cook the fish. Then

:17:04. > :17:12.like any good steak, you need to give it a good basting. A squeeze of

:17:13. > :17:18.lemon juice adds a bit of two. And in only six to eight this delicious

:17:19. > :17:28.bit of fish is cooked -- adds a bit of zing. Whilst I rest him, going to

:17:29. > :17:32.get on and make a nice salsa. You can whip up this south in minutes,

:17:33. > :17:38.all it takes is chopped salty olives, acidic capers. Lovely

:17:39. > :17:45.savoury flavour I'm going to get from these bad boys. Red chilli and

:17:46. > :17:56.spice and heat, and chopped parsley gives a lovely clean Herbin flavour.

:17:57. > :18:01.A good squeeze of lemon juice. It's going to go so well with this fish.

:18:02. > :18:12.The aubergine pure a is nice and warm. Rested monkfish. That looks so

:18:13. > :18:24.beautiful. A little twist of salt. And stick it on top of the

:18:25. > :18:30.aubergine. The dressing. To finish, a fuse celery leaves add some

:18:31. > :18:31.wonderful freshness. That, boys and girls, is how to treat your other

:18:32. > :18:46.half and yourself properly. Now it's time to find out whether

:18:47. > :18:52.Kimberly is getting her food heaven or food health. For your food heaven

:18:53. > :18:55.today, a beautiful spaghetti carbonara, creamy sauce with

:18:56. > :18:59.Parmesan, pancetta, all those good things. Serve it up with some garlic

:19:00. > :19:05.bread. Exactly the kind of dish you want. If you end up facing food help

:19:06. > :19:09.we will pan-fried trout served up with roasted beetroot, shaved

:19:10. > :19:17.fennel, lovely shaved courgette. It is quite a nice fish. Yes. I'm glad

:19:18. > :19:20.it's not in its house, like a shell. You mean the fish is not in its

:19:21. > :19:26.house? The shellfish that come in their houses. I have to put you out

:19:27. > :19:34.of your misery and find out which one it is. Which do you guys want, I

:19:35. > :19:42.have to ask? Sorry, but it tells. It's hell. I think you need to try

:19:43. > :19:47.the fish. We are just trying to convert you. I don't want to learn

:19:48. > :19:52.and grow! You just want to go with what you are comfortable with. I am

:19:53. > :19:57.going to put this at the back, sorry. It will be worth it, it is

:19:58. > :20:03.quite delicious. This is a very simple little dish and a great way

:20:04. > :20:09.to make use of trout. You might be turned by this. She will. You guys

:20:10. > :20:16.will work on roasted beetroot, shaved fennel and courgettes. We

:20:17. > :20:21.will get our fish on, pan frying. The key is to start with a nice hot

:20:22. > :20:29.pan. I'm going to take it off the heat for one second. What I would do

:20:30. > :20:33.with your trout fill -- fillet is season it with a little salt and

:20:34. > :20:37.pepper, it only needs very little. I feel like I'm telling you this and I

:20:38. > :20:43.have full knowledge you will never try it. No, I will. I will. I

:20:44. > :20:48.promise you, if you try this, you will be impressed. I'm going to eat

:20:49. > :20:54.it and I'm going to eat the beetroot which is disgusting. How can you do

:20:55. > :21:00.that -- say that before you tried it? It's going to be good. Do you

:21:01. > :21:05.not take the bones out? We have pin bones this. I'm filing its skin side

:21:06. > :21:08.down. If you are nervous about skin, we are going to make it really

:21:09. > :21:13.crispy and gorgeous so it will be delicious to try. It's the best part

:21:14. > :21:15.actually. This is what we were saying earlier, if you get it nice

:21:16. > :21:22.and crispy it is absolutely gorgeous. I was in the high heat

:21:23. > :21:25.down and we will cook it until it turns slightly opaque and is almost

:21:26. > :21:28.cooked all the way through. You can see down the site where it has

:21:29. > :21:36.started to go whiter, that is what you are looking for. The salad for

:21:37. > :21:40.this is gorgeous. It doesn't smell too fishy. It's a pretty good one to

:21:41. > :21:48.use. Brad and Amandine are making up the salad. We have courgette, she is

:21:49. > :21:51.getting really nice thin slices. Brad is resting up our beetroot with

:21:52. > :22:01.a little bit of sea salt, black pepper, olive oil. To disguise the

:22:02. > :22:05.taste? Fennel works really well, and beetroot, they work well with

:22:06. > :22:11.Orange. I hope this will add some freshness and bite to your dish. And

:22:12. > :22:15.hide the taste! Come on. Segmenting oranges is one of those very good

:22:16. > :22:23.kitchen tips. Basically you take off the top and ends and cut around.

:22:24. > :22:32.You'll notice I have left a bit of pith on here but I will trim it off.

:22:33. > :22:36.We are coming up on the debut of Ordinary Lives, tout us about the

:22:37. > :22:39.series. For people who watched the first series, this is the second

:22:40. > :22:44.series, set in Cardiff with a whole new cast, all news stories. There

:22:45. > :22:49.are six episodes and it follows six different stories. They are all

:22:50. > :22:54.intertwined. I will be in other peoples stories a little bit but

:22:55. > :22:59.then I'll have my main story. Do you wait for that big moment? Yeah, you

:23:00. > :23:08.are in the background hovering for your bit. But that's sort of really

:23:09. > :23:13.lovely, it's a real ensemble thing to do. And was it good fun onset? So

:23:14. > :23:18.much fun, and I got to film at home which was lovely. Normally I am away

:23:19. > :23:25.filming somewhere. It was set in Wales and filmed in Wales which is

:23:26. > :23:29.also quite unusual. It was just really fun. Such a great programme

:23:30. > :23:33.to bring together all the stories. Do you think people will be shocked

:23:34. > :23:40.by anything we see in your episodes? Yes. Are we not allowed to give away

:23:41. > :23:47.too much? I'm going to say something terrible and completely ruin it. I

:23:48. > :23:53.guess the whole programme is that idea of people, the perception

:23:54. > :23:58.people give out of their lives and what is really going on underneath.

:23:59. > :24:05.For Holly, not realising what she had. She has a lovely boyfriend in

:24:06. > :24:16.it played by Noel O'Sullivan. Is that an old from Hearsay? Yes. I was

:24:17. > :24:20.a big fan of Hearsay back in the day. She has a lovely relationship

:24:21. > :24:26.with this guy that she does not appreciate. Because everybody else's

:24:27. > :24:32.lives look so shiny. She starts making really bad decisions one

:24:33. > :24:38.after the other. Its nobles. Does it end well, can you give us some hope?

:24:39. > :24:43.Yeah. Without giving anything away? It ends really well, she gets

:24:44. > :24:48.everything she wants. That's worth watching, isn't it? To recap, we

:24:49. > :24:54.have fennel, courgette, lovely orange segments nicely taken out.

:24:55. > :24:59.These flavours just work really well and bring the dish together. We have

:25:00. > :25:03.roasted beetroot ready to go. I love the fish fillets. I added a touch of

:25:04. > :25:08.butter. When you turn the fish over four crispy skin, you see it has

:25:09. > :25:12.gone lovely and nutty and brown. Just based the fish fillets and you

:25:13. > :25:22.have something gorgeous. You could do this width fillets. It actually

:25:23. > :25:28.smells very good. It does not have a head or tail. Or a home as you said

:25:29. > :25:35.earlier. We are going to serve these up. Just to serve this up. Take some

:25:36. > :25:41.of the butter up with it because it is a gorgeous flavour. These lovely

:25:42. > :25:45.fish fillets come across. Barring the fish side of this, do you think

:25:46. > :25:52.you could give any aspect of this a go? Anything that sings to you? The

:25:53. > :26:00.orange. OK, that's a good start. We are in business. I don't like

:26:01. > :26:04.beetroot, courgette. Olive oil, may be? If I could have a bowl of olive

:26:05. > :26:15.oil and orange, that would be ideal. Kimberly, really. I'm going to eat

:26:16. > :26:21.it. I will give it a go. You have cheated, these are tiny cute ones.

:26:22. > :26:24.They do look pretty, don't they? We will serve up beetroot on the side

:26:25. > :26:29.and take some lovely salad. Beetroot roast in the oven, there is nothing

:26:30. > :26:38.better. There is. We will add some of these lovely bits in. I feel like

:26:39. > :26:43.we are not selling this to you. Beetroot tastes like soil to me. It

:26:44. > :26:49.does have an earthy taste, I will give you that. But it has a lovely

:26:50. > :26:54.sweetness when roasted. The orange segments and some freshness. OK.

:26:55. > :27:01.Guys, grab some cutlery. It is time to taste this. You have to face your

:27:02. > :27:06.fear. Yes, I'm excited. If you want to try some, try the fish with a

:27:07. > :27:13.little bit of the fennel to bring it together. OK, I'm going to go and

:27:14. > :27:21.sit. I know you are tried to run away. I thought I needed to sit down

:27:22. > :27:24.for this. Just try some. I feel like we are force-feeding you. It's fine,

:27:25. > :27:30.I'm going to be a better human after this. Hopefully the wind will help

:27:31. > :27:37.you out to wash it down. We have a lovely wine to go alongside this.

:27:38. > :27:47.Suzie has chosen Caixas Albarino at ?7.49 from Majestic. The fish hit

:27:48. > :27:53.me! OK. Hang on, I'm trying to get the wine out but my hands are still

:27:54. > :27:59.wet. This is great, my wine isn't opening. A little bit of wine might

:28:00. > :28:04.help. Hang on, I've got it for you. Try that. I can tell it's

:28:05. > :28:12.beautifully made, I can understand that. You can appreciate. I just

:28:13. > :28:18.wish you weren't making that face. No, it's... Maybe try some fennel

:28:19. > :28:24.and orange. I tried that. It started really nicely. Then the fish came in

:28:25. > :28:28.and then the beetroot came in at the end. Just not happening. People

:28:29. > :28:35.think on Saturday kitchen we make up food hell but this is a proper

:28:36. > :28:40.example of it. If I can't enjoy this... That's all from us today.

:28:41. > :28:45.Thanks to our brilliant studio chefs, the wonderful Kimberly Nixon

:28:46. > :28:48.who has faced her food fear, and Susie Barrie for the outstanding

:28:49. > :28:54.wine suggestions today. All the recipes are on the website. Next

:28:55. > :28:57.week Rick Stein is hosting. I'm back in a couple of weeks. Best Buy is

:28:58. > :29:07.tomorrow at 10:15am. Enjoy your day. Semi... ..finals.

:29:08. > :29:10.I think the flavour's perfect. Drama. Jeopardy.

:29:11. > :29:12.I just haven't been sleeping. Excitement. Tension.

:29:13. > :29:14.This is manic. Bakers. Passion.

:29:15. > :29:17.There's nowt wrong with that. BOTH: C'est la semaine de...

:29:18. > :29:20.patisserie. Saving Africa's Elephants:

:29:21. > :29:56.Hugh and the Ivory War, starts... 'The heart of my home

:29:57. > :29:59.is the kitchen. 'And it's here that I love to cook

:30:00. > :30:03.delicious meals 'There's no better way to celebrate

:30:04. > :30:15.everything good in life... '..than sharing some great food

:30:16. > :30:21.with the people you love. 'when I want to bring people

:30:22. > :30:26.together.' 'The pace of modern life means

:30:27. > :30:41.that many of us work long hours. 'And after a hard day,

:30:42. > :30:44.it's easy to settle for food 'that feeds our bodies,

:30:45. > :30:49.but not our souls.' So I've got a load of recipes

:30:50. > :30:52.that are guaranteed to pick you up These are the treats

:30:53. > :30:59.I always cook to boost my mood. 'I'll be baking the ultimate

:31:00. > :31:08.fast food 'And cooking an uplifting dish

:31:09. > :31:16.with my mate Michael Caines, 'who can be a bit of

:31:17. > :31:19.a perfectionist.' Stop being cheffy,

:31:20. > :31:24.just get it on the plate! 'But I'm going to get started

:31:25. > :31:27.with a sweet treat that always puts

:31:28. > :31:29.a spring in my step. It's my melt-in-the-mouth

:31:30. > :31:34.chocolate eclair. The combination of cream, fat,

:31:35. > :31:36.chocolate, 'I'm starting the choux pastry mix

:31:37. > :31:44.by putting exactly 'Along with a pinch of salt

:31:45. > :31:53.and some sugar.' I remember working in France

:31:54. > :31:56.aged 14, 15, where I actually mastered

:31:57. > :31:58.the art of choux pastry. Because I spent a lot of time

:31:59. > :32:01.on a pastry section just doing little,

:32:02. > :32:05.tiny chocolate eclairs. And I had to make about 300

:32:06. > :32:10.every single day. So you really master the art

:32:11. > :32:12.of a good recipe. So the important thing I was told

:32:13. > :32:15.in France What you don't want to be doing

:32:16. > :32:19.is a big lump of butter in here. Because it's really important

:32:20. > :32:22.that the butter melts Because the water is really

:32:23. > :32:26.important in this recipe. That steam is what we need for the

:32:27. > :32:31.choux pastry to rise. So we must have as much water

:32:32. > :32:34.in the recipe as possible. And that's why, if you keep boiling

:32:35. > :32:36.this mixture now, you don't end up with 250mls

:32:37. > :32:38.of water, you'll end up with probably

:32:39. > :32:41.200mls of water. 'add 150g of good-quality,

:32:42. > :32:51.strong, plain flour. The way to tell whether it's ready

:32:52. > :32:58.is actually not by looking at it, And it almost sounds like

:32:59. > :33:06.fried bacon in a pan. Now what I like to do is basically

:33:07. > :33:14.just leave it to cool. And the quickest way to do that

:33:15. > :33:19.is not in a machine... and stick it in the fridge

:33:20. > :33:29.for five minutes or so. 'After this, you'll need to add

:33:30. > :33:32.four eggs to it. Start by popping the cool dough into

:33:33. > :33:40.your mixer and then switching it on. The trick with this is to add

:33:41. > :33:44.each egg one at a time. is throwing all the eggs in

:33:45. > :33:47.together, otherwise you'll just end up

:33:48. > :33:52.with a bowl of scrambled egg. And then, finally,

:33:53. > :33:54.just give it a blast 'When the choux mix is rich

:33:55. > :34:06.and smooth, it's ready for piping.' I like to use quite

:34:07. > :34:08.a decent-sized nozzle. These are serious chocolate eclairs,

:34:09. > :34:13.these ones, not the piddly ones I was used to

:34:14. > :34:14.in France, And then it comes to what many

:34:15. > :34:28.people find is the tricky bit. Easiest way to do this,

:34:29. > :34:34.really, is to actually start at one end and work

:34:35. > :34:36.your way through it just scrape it up

:34:37. > :34:39.and put it back in a piping bag. But, for this, you want to make sure

:34:40. > :34:43.your tray is nice and secure and not flying around all

:34:44. > :34:45.over the place. And the actual piping bag

:34:46. > :34:51.doesn't touch the metal tray. You're almost drawing

:34:52. > :34:53.the mixture on. Now, this hand is moving

:34:54. > :34:56.the speed of the bag, this hand is forcing the mixture

:34:57. > :34:58.through. And it's how quick or how slow

:34:59. > :35:01.you do each movement denotes how thin or thick

:35:02. > :35:04.you want the eclairs. You start at one end

:35:05. > :35:08.and work your way through it. If you think this is tricky,

:35:09. > :35:18.try doing this with a French chef Shouting and screaming at you

:35:19. > :35:24.in a foreign language. your French teacher didn't teach

:35:25. > :35:30.you. What you will end up with

:35:31. > :35:33.is little points on it. And what you can do is just use a

:35:34. > :35:37.little bit of water on your fingers and press the points down

:35:38. > :35:41.on the choux pastry. Otherwise, if you leave

:35:42. > :35:43.these little points on it, we're going to coat this in

:35:44. > :35:49.a nice fondant icing. So you want the tops...as flat

:35:50. > :35:55.as possible. 'In the oven, this will turn into

:35:56. > :36:03.steam and help the eclairs to rise.' And then you set the oven quite

:36:04. > :36:06.high. And these are going to bake now

:36:07. > :36:18.for about 25-30 minutes. 'with 100g of dark chocolate

:36:19. > :36:24.in a bain-marie. 'When that's melted,

:36:25. > :36:27.add 150g of icing sugar, 'along with four tablespoons

:36:28. > :36:33.of cocoa powder, and mix.' Now, immediately,

:36:34. > :36:38.it actually goes to this crumb. Now, if we use the leftover water

:36:39. > :36:43.that we've got in here and a spoon, especially when this is hot,

:36:44. > :36:49.it will bring it back. Don't add too much water

:36:50. > :36:54.in at the start, otherwise the fondant

:36:55. > :36:58.will end up going lumpy. 'Add more water until you've got

:36:59. > :37:03.a wonderful, shiny, smooth glaze.' otherwise it's just going to

:37:04. > :37:08.fall over the top of your eclairs. And also,

:37:09. > :37:10.you don't want it too solid, otherwise you'll be spreading it on

:37:11. > :37:12.with a knife. Because you've got the chocolate

:37:13. > :37:15.in there, it's going to set. So what you need to do...is keep it

:37:16. > :37:20.warm. To do that, the leftover water over

:37:21. > :37:26.a pan is the perfect place for this. 'take them out of the oven

:37:27. > :37:32.and let them cool down.' Now, I'm going to fill these

:37:33. > :37:47.just with plain whipped cream. The cream's nicely, softly whipped,

:37:48. > :37:51.which is exactly what we want. Makes it much easier

:37:52. > :37:58.to get inside the eclair. Now, there's one thing you need

:37:59. > :38:00.in an eclair, Now, instead of cutting this,

:38:01. > :38:07.which a lot of people do, and filling it with cream,

:38:08. > :38:10.and when you bite into it, bang, the cream goes to your granny

:38:11. > :38:13.sat next to you, what you need to do is

:38:14. > :38:16.fill the tops. It's a great trick that I learned

:38:17. > :38:18.in France. So using an old pen, without the

:38:19. > :38:23.ink, otherwise we'll get letters, And then what we do

:38:24. > :38:36.is get your cream. Now, you want to create just

:38:37. > :38:38.a small hole in the piping bag. Make sure you've got a steady stream

:38:39. > :38:46.of cream, like that. And then starting at one end,

:38:47. > :38:52.you put the cream inside that hole. And squeeze. And you'll see

:38:53. > :38:57.the eclair expand... 'by dipping them into

:38:58. > :39:08.the warm chocolate fondant, 'sealing the holes on the top,

:39:09. > :39:12.as well.' Now, normally, if this was

:39:13. > :39:39.a cooking exam at college, or with that French chef

:39:40. > :39:42.just behind me, if any little bits of chocolate

:39:43. > :39:49.were dripping down the edge. But this is my house

:39:50. > :40:00.and he's not here. I mean, come on,

:40:01. > :40:03.it's a chocolate eclair! 'An eclair made well

:40:04. > :40:10.is paradise on a plate. and here in the UK, we're very

:40:11. > :40:19.fortunate 'to have an army of dedicated

:40:20. > :40:22.food producers 'working tirelessly to bring us

:40:23. > :40:28.top-quality ingredients.' Producers like Selina and

:40:29. > :40:32.Andrew Cairns from Lanarkshire. They're second-generation farmers

:40:33. > :40:37.and cheese-makers. But these aren't run-of-the-mill

:40:38. > :40:39.Cheddars. And the milk they use

:40:40. > :40:42.doesn't come from cows. Come on, boy!

:40:43. > :40:45.BLEATING It comes from this rare breed

:40:46. > :40:48.of sheep. And, like Andrew,

:40:49. > :40:52.they're early risers. I milk them twice a day.

:40:53. > :40:54.At 5.00 in the morning, I do like getting up at this time

:40:55. > :40:59.of the morning. It certainly beats having to sit in

:41:00. > :41:02.your car for an hour and a half, drive somewhere to go and sit in an

:41:03. > :41:07.office, or work for somebody else. is actually a very rare job

:41:08. > :41:12.in this country. In Scotland, certainly,

:41:13. > :41:15.there's only, I think, two people Throughout Britain, there's only

:41:16. > :41:20.about 12,000 sheep being milked, which really is quite

:41:21. > :41:22.a small number. Sheep's milk is better

:41:23. > :41:24.for making cheese. It has higher levels of fat

:41:25. > :41:26.and protein in it, which means you get more cheese

:41:27. > :41:29.per litre of sheep's milk than you do for cow's milk

:41:30. > :41:34.by about double the amount. The parlour's kitted out

:41:35. > :41:37.to milk 32 sheep at a time. We're putting through

:41:38. > :41:44.about 200 sheep an hour. You always get the odd sheep

:41:45. > :41:47.that's a bit awkward. by Selina's father Humphrey

:41:48. > :41:54.in the 1980s, after being inspired by Scotland's

:41:55. > :42:02.long-lost cheese-making history. I came across some writing

:42:03. > :42:05.of Sir Walter Scott's describing blue sheep's cheese

:42:06. > :42:09.made in this area. And that really fired

:42:10. > :42:11.my imagination, Humphrey wanted the French

:42:12. > :42:18.Lacaune breed, which is known for

:42:19. > :42:21.its high milk yields. nobody in France

:42:22. > :42:27.wanted to sell him any. I would write to

:42:28. > :42:29.the breeding stations in France And it seemed to be very difficult

:42:30. > :42:33.to make any progress. And then a vet I knew contacted me

:42:34. > :42:36.and said, "Humphrey, are you still interested

:42:37. > :42:39.in these Lacaune sheep?" And I said, "Very much so,

:42:40. > :42:42.but we can't get them." Humphrey's friendly vet

:42:43. > :42:45.was able to find and thriving in the stunning

:42:46. > :42:56.Scottish uplands. The climate and the soil, the way

:42:57. > :42:59.the soil is handled and so on affects the unique quality

:43:00. > :43:04.of the cheese made in that area. I think that applies more to cheese,

:43:05. > :43:08.in many ways, than it does to wine. is unique

:43:09. > :43:18.to this particular bit of land. Microflora are harmless bacteria

:43:19. > :43:22.which affect the taste of the milk. They're killed during

:43:23. > :43:26.the pasteurisation process. But the family make their three

:43:27. > :43:29.cheeses with unpasteurised milk, allowing the flavour

:43:30. > :43:35.to shine through. But perhaps the most important

:43:36. > :43:38.ingredient for the continued success

:43:39. > :43:42.of the business is Selina. Luckily for me,

:43:43. > :43:46.Selina was willing to take it on. And she's done wonderfully well

:43:47. > :43:48.in carrying it on. Recently, she's developed a

:43:49. > :43:53.brand-new cheese variety called Cora Linn,

:43:54. > :43:58.named after a local waterfall. It's like a Cheddar

:43:59. > :44:00.in the way we make it, and that comes through

:44:01. > :44:04.in the flavour. So it's more gentle

:44:05. > :44:08.on your palate than a Cheddar. I suppose some people compare it

:44:09. > :44:13.to Manchego or Pecorino. It's just as well

:44:14. > :44:16.Selina makes a lot of cheese, because she provides post-training

:44:17. > :44:22.meals for the local rugby team. to get to the family's tasty

:44:23. > :44:29.and nutritious cheese. It's very tasty.

:44:30. > :44:33.It wasn't too strong. It's mild. It gives a good flavour

:44:34. > :44:40.to the pasta, so it's nice, yeah. 'Sheep's cheese is the key component

:44:41. > :44:48.in one of my all-time favourites. 'This is a pick-me-up that's

:44:49. > :44:51.unbelievably quick to cook 'It's my delicious nduja

:44:52. > :45:00.and sheep cheese pizza.' I've been quite fortunate

:45:01. > :45:02.to travel in this job, and to the home of pizza,

:45:03. > :45:04.which is Naples. and tasted the best, I think,

:45:05. > :45:09.in the world. And it's all to do, I reckon, not

:45:10. > :45:13.just with the topping, but the base. It's the best pizza dough recipe

:45:14. > :45:18.I know. And it uses a combination of two

:45:19. > :45:22.different types of flour - semolina flour and 00 flour.

:45:23. > :45:25.This is often used for pasta. 'Start off by weighing 200g

:45:26. > :45:31.of semolina flour 'Now, there's no point

:45:32. > :45:38.just guessing this. 'You have to measure it exactly,

:45:39. > :45:43.otherwise it won't work.' In we go with the sugar.

:45:44. > :45:47.About a tablespoon of sugar. 'Add some warm water

:45:48. > :45:54.to 7g of fresh yeast. 'Finally, add another 650mls

:45:55. > :46:04.of warm water and get stuck in.' Now, for me, a dough like this,

:46:05. > :46:06.and including bread dough, is much easier and better to make

:46:07. > :46:10.by hand first of all. You don't want it too dry,

:46:11. > :46:14.you certainly don't want it too wet. But you've got to make sure

:46:15. > :46:17.there's moisture in it, it kind of tastes like a biscuit,

:46:18. > :46:21.really, We can start to bring all this lot

:46:22. > :46:25.together. And just, basically, put it

:46:26. > :46:28.onto your board and knead this. You can see the texture of it

:46:29. > :46:31.is quite sticky to my fingers. That's what we're looking for,

:46:32. > :46:34.really. It may appear too wet,

:46:35. > :46:36.but don't forget, all that flour is still soaking in

:46:37. > :46:40.all that liquid. Now, what should happen,

:46:41. > :46:43.as you're kneading it, and go into one solid piece

:46:44. > :46:47.of dough. You'll get a natural resistance to

:46:48. > :46:57.it when it's ready. Like that. When you press it, it

:46:58. > :47:00.should start to bounce back a bit, which that's doing now.

:47:01. > :47:03.That looks pretty good to me. I'm just going to pop it into

:47:04. > :47:06.a bowl. Leave it outside, or anywhere warm,

:47:07. > :47:10.really. Cover it over. for about an hour,

:47:11. > :47:18.an hour and a half. 'After that, divide the dough

:47:19. > :47:20.into portions 'that will make a pizza base each

:47:21. > :47:27.and leave for another hour.' When these have proved a second

:47:28. > :47:28.time, we're then ready to make

:47:29. > :47:32.our wonderful pizza. And use a combination

:47:33. > :47:35.of the semolina flour I am going to roll it out

:47:36. > :47:40.and pin it out. I'm not going to spin this around

:47:41. > :47:43.my head. 'I'm rolling out the pizza bases

:47:44. > :47:46.really thin, I'm going to then just top this

:47:47. > :47:54.with a tomato sauce. What it is

:47:55. > :47:56.is just tinned San Marzano tomatoes, which are just blended up

:47:57. > :48:00.into a puree. There's no fancy tomatoes been

:48:01. > :48:04.cooked down or anything like that. Just out of a tin,

:48:05. > :48:08.in a blender, done. Now, I'm going to top it with

:48:09. > :48:15.this delicious sheep's cheese. It tastes fantastic.

:48:16. > :48:20.Slight taste of almost Pecorino. Now, another thing that I'm going to

:48:21. > :48:23.put on this pizza...is this stuff, And it melts wonderful

:48:24. > :48:33.over this pizza. And you get the delicious,

:48:34. > :48:38.spicy flavour to go with it. 'To finish, some fresh basil

:48:39. > :48:44.and olive oil. 'so it's only going to take a minute

:48:45. > :48:54.to cook. 'You can cook this at home

:48:55. > :48:59.on a pizza stone in your oven.' Already that cheese

:49:00. > :49:01.has started to melt. That lovely nduja, there's lots

:49:02. > :49:03.and lots of oil in that. And that oil is going to just mix in

:49:04. > :49:08.with that cheese never to eat anything that's bigger

:49:09. > :49:27.than your head. Now, I have to use this because

:49:28. > :49:30.my sister will be watching it. Thank you, sis, you bought me this

:49:31. > :49:34.for my birthday. This is definitely the ultimate

:49:35. > :49:45.pick-me-up. you'll find delivered

:49:46. > :49:49.on the back of a motorbike, sweating in a cardboard box

:49:50. > :49:56.for 15 minutes as he gets lost. To me, it's one of

:49:57. > :49:59.the best-tasting dishes ever. 'The soft nduja

:50:00. > :50:05.and melted sheep's cheese topping 'is certainly oozing with

:50:06. > :50:10.a feel-good factor.' 'There's only one pick-me-up

:50:11. > :50:13.that's better than great food, 'and that's sharing it

:50:14. > :50:16.with great company. 'So today, I've asked over

:50:17. > :50:20.my good friend Michael Caines. 'but, like me, he loves cooking

:50:21. > :50:24.unfussy food at home.' Hey! How you doing, buddy?

:50:25. > :50:27.You're actually here! 'And he's going to help me create

:50:28. > :50:31.the ultimate feel-good dish. It's great. Yeah. It's one of

:50:32. > :50:38.the dishes I was brought up with. We'll do that with just

:50:39. > :50:43.mashed potato and carrots. Good. No, these are proper cooked. Got

:50:44. > :50:50.to be soft...soft carrots, as well. 'I'm starting off by dicing up

:50:51. > :50:54.some celery.' So, what were you like as a kid,

:50:55. > :50:57.then, eating at home? Well, we always got around

:50:58. > :51:00.the table. We had a lovely garden. Helped Dad do the gardening.

:51:01. > :51:04.Mum cooked every day. And cooking dishes like this

:51:05. > :51:06.at home, it sort of takes me back to

:51:07. > :51:10.my childhood, which is great. brown off 600g of beef mince in

:51:11. > :51:16.some veg oil.' When was the moment...?

:51:17. > :51:19.Because when I was a young kid, Probably about seven or eight

:51:20. > :51:23.years old that I thought, Mainly because I saw Keith Floyd

:51:24. > :51:28.once, who did a dinner, and I was only about eight and he

:51:29. > :51:31.stood up on a lectern and fell off. And I went, "That's what I want to

:51:32. > :51:33.be when I get older!" Because everybody applauded him.

:51:34. > :51:36.And I just thought, "That's me." There were no James Martins on TV

:51:37. > :51:40.when we grew up. There was no Jamie Oliver. There was

:51:41. > :51:43.nothing to really inspire you. There was Keith,

:51:44. > :51:45.but nothing as a career. So I kind of didn't think of it

:51:46. > :51:48.as a career. But when I found out I could cook

:51:49. > :51:52.for a living, that was it. I was about 16 years old

:51:53. > :51:55.and I haven't looked back since. I went to catering college

:51:56. > :51:59.and I went on from there. 'After finely chopping two onions,

:52:00. > :52:02.three cloves of garlic, 'Then add Worcester sauce

:52:03. > :52:12.for some spice, 'and two tablespoons of tomato

:52:13. > :52:16.puree. And just burn off the alcohol

:52:17. > :52:22.and reduce it down a little bit 'because I've reduced it down

:52:23. > :52:31.a few times. 'But some butchers

:52:32. > :52:33.can do this for you.' You can't make this

:52:34. > :52:35.with the powdered stock, No. You want to invest in

:52:36. > :52:38.some good stock. Do you know what I'm going to do

:52:39. > :52:45.at this stage? Get the carrots on. My gran used to put carrots

:52:46. > :52:48.like this, even back then, and a nice nub of butter in it,

:52:49. > :52:53.as well. Carrots have got

:52:54. > :52:55.a natural sweetness. But they become something else

:52:56. > :52:58.when you cook them like this. Obviously, butter. This is where

:52:59. > :53:01.I blame my gran, you see? She's got a lot to answer

:53:02. > :53:09.for, clearly. Tell me about it. 'The carrots should be left to cook

:53:10. > :53:12.for at least half an hour 'After the mince has simmered away

:53:13. > :53:21.for half an hour, 'putting on the mashed potato

:53:22. > :53:28.topping much easier You know what,

:53:29. > :53:36.it looks delicious, doesn't it? It's no good me doing it,

:53:37. > :53:38.seeing as you're here. Really intense. Beautiful.

:53:39. > :53:42.Doesn't need salt or pepper? Maybe just a...maybe just

:53:43. > :53:45.a little bit of salt. and the stock's reduced and

:53:46. > :53:54.it's just intensified. Look at it! A good cottage pie, that.

:53:55. > :53:56.Proper, that. Proper. 'For the mashed topping,

:53:57. > :53:59.we're using potatoes 'that have been pierced with a fork,

:54:00. > :54:02.put on a bed of rock salt 'and baked for about an hour,

:54:03. > :54:08.keeping the flesh nice and dry. 'scoop them out

:54:09. > :54:14.and pass through a ricer.' So, are you the only chef

:54:15. > :54:16.in the family, then, or...? Yeah. No, I'm the only chef

:54:17. > :54:18.in the family. And there was no real history

:54:19. > :54:23.of anybody in the industry, as such. I was adopted at the age of

:54:24. > :54:26.six weeks, but I found my father and what I did find out is that,

:54:27. > :54:31.when he came over from Dominica, when he first came over,

:54:32. > :54:35.Isn't it amazing what you're nurtured and natured?

:54:36. > :54:37.But he died, unfortunately, a few years ago.

:54:38. > :54:41.And when I read his eulogy, they talked about his ability

:54:42. > :54:45.to cook food with a small amount, a limited amount of ingredients

:54:46. > :54:48.but yet it all tasted incredibly fantastic.

:54:49. > :54:52.It was like reading a short story about myself.

:54:53. > :54:54.It was really, really quite incredible.

:54:55. > :55:03.So in that regard, it was very worthwhile.

:55:04. > :55:10.'add 100g of butter and 150mls of milk.

:55:11. > :55:17.'Now, I think it should go in cold, but Michael has other ideas.'

:55:18. > :55:19.You put warm milk on, do you? Well, it just...

:55:20. > :55:26.No. I don't have to because it creates too much washing-up, but...

:55:27. > :55:28.Ah, see, that's a good point, actually. Go on, then.

:55:29. > :55:30.See, that's a cheffy... That's interesting...

:55:31. > :55:33.You're doing the cheffy thing. I'm cooking this for me at home

:55:34. > :55:36.and I'm thinking, "That's another pan to wash up."

:55:37. > :55:39.That's a massive point because I'm banned from cooking at home

:55:40. > :55:41.because of the amount of pans... Precisely.

:55:42. > :55:46.The reason why I'm warming it up is because, you know...

:55:47. > :55:48.No, you're not! THEY LAUGH

:55:49. > :55:50.It makes perfectly good mash without warming up. You know it does.

:55:51. > :55:59.So, you see, I'm learning something. Which means I'll be washing up!

:56:00. > :56:03.'Michael certainly knows how to get his own way.'

:56:04. > :56:09.'we pour in the milk on top of the potatoes.

:56:10. > :56:13.Mix it in and season in the whole lot well.

:56:14. > :56:15.You know what I like to do is use this fork

:56:16. > :56:21.Artistic pattern. Yeah, but also, that will help with the glaze

:56:22. > :56:26.Butter on the top? Oooh, a bit of butter, go on, then.

:56:27. > :56:31.Because that's nice for the glaze. Something as simple as that, really.

:56:32. > :56:35.And it is a very wholesome, hearty and simple dish.

:56:36. > :56:39.Happy with that? Yeah. It looks delicious.

:56:40. > :56:45.'set at 220-degrees centigrade for about 15 minutes.

:56:46. > :56:49.'By then, the carrots will be soft and ready to eat.'

:56:50. > :56:52.I don't peel them. No. A lot of people peel.

:56:53. > :56:55.And actually, carrots, I think, taste better

:56:56. > :56:58.for having the skin on, especially this size.

:56:59. > :57:02.You're taking away the goodness, as well. Absolutely.

:57:03. > :57:05.Think there's enough there for me and you? I think we're spoilt.

:57:06. > :57:10.Stop being cheffy, just get it on the plate!

:57:11. > :57:13.Just going to reduce this down and add a little butter(!)

:57:14. > :57:15.Get it on the plate! Relax into this cooking.

:57:16. > :57:24.This is the food that you want, innit, really?

:57:25. > :57:26.When you come back from a busy day at work,

:57:27. > :57:28.this is the kind of stuff that you want.

:57:29. > :57:33.I like the carrots, too. Tried my best.

:57:34. > :57:36.'Pick-me-up food is all about delicious recipes

:57:37. > :57:39.'that nourish the soul and put a smile on your face,

:57:40. > :57:42.'no matter what kind of day you've had.

:57:43. > :57:53.You can find all the recipes from the series on our website: