:00:32. > :00:36.Good morning. This is Saturday And welcome to the show. With me in
:00:36. > :00:41.the studio today are two of the most interesting chefs and most
:00:41. > :00:48.excited chefs in the country, first, a man who has taken the rustic
:00:48. > :00:53.cooking of his hometown and used it to create an award-winning menu at
:00:53. > :01:00.his restaurant Lamina. I got it wrong again. All morning he has
:01:00. > :01:10.been telling me. Next, the powerhouse behind the Michelin-
:01:10. > :01:11.
:01:11. > :01:21.starred restaurant Pierre de Tierre, Marcus Marcus Eaves. What are you
:01:21. > :01:25.
:01:25. > :01:29.cooking today? An artichoke salad. What is that cheese? It has chilli,
:01:29. > :01:36.lemon juice, lemon zest. I use all the parts of the artichoke. What's
:01:36. > :01:43.on the menu for you? Monkfish with blackened spices, broccoli and
:01:43. > :01:49.mussels. The spices you have Asian- Indian spices as well and the bull
:01:49. > :01:53.ger wheat underneath. Chilli, mint, coriander, lovely. Who dishes to
:01:53. > :01:58.look forward to. We have a fantastic line-up of foodie films
:01:58. > :02:03.from the BBC archives. Today we have regular helpings from Rick
:02:03. > :02:06.Stein, plus Celebrity Masterchef and the always fascinating Raymond
:02:06. > :02:13.Blanc. Our guest this morning probably never dreamt when she won
:02:13. > :02:16.the Best Newcomer I ward at the Edinburgh Festival one day she'd be
:02:16. > :02:25.part of the great Renaissance of British cooking, Sue Perkins. Great
:02:25. > :02:30.to have you on the show. Thanks. Just one thing, it's "Perkins".
:02:30. > :02:35.Often mispronounced. Is it really? No! Tell me about bake-off then? A
:02:35. > :02:40.success. Who knew that tarts, flans and buns could get the nation so
:02:40. > :02:46.excited, but it's amazing to have been a part of. I just say the word
:02:46. > :02:50."bake" in a windy tent, then two hours later, I am eating. You're
:02:50. > :02:57.familiar with food because we saw you on Masterchef as well. I know.
:02:57. > :03:05.I love food. I have done a lot of shows around its albeit unwittingly,
:03:05. > :03:12.particularly Supersizers when I it a everything from 5th century BC to
:03:12. > :03:22.Athens. Now, of course, at the end of today's programme I'll either
:03:22. > :03:22.
:03:22. > :03:28.cook food heaven or food hell for Sue, something based on your best
:03:28. > :03:36.ingredient or nightmare ingredient. Food heaven, what would it be?
:03:36. > :03:43.Anything cakey or carbohydratey. I thought I would give you the
:03:43. > :03:50.challenge of hazelnuts because I love them. What about food hell?
:03:50. > :03:54.Goat's cheese because it tastes like melted bin liner. You need to
:03:54. > :03:59.keep your head out of those bin liners is what you need to do.
:04:00. > :04:09.There you go, for food heaven I have a fantastic hazelnut and
:04:10. > :04:26.
:04:26. > :04:36.chocolate sponge cake. How does yes. Or food hell, goat's cheese. I
:04:36. > :04:41.am going to make lightly whipped goat's cheese cream with sell
:04:41. > :04:46.Yareac. You don't like that? It iss toed with a redcurrant and mustard
:04:46. > :04:52.dressing. How does that sound? I am getting is goat's cheese.
:04:52. > :04:56.That's the basis. How can you deny me brandy before midday? It's got
:04:56. > :05:06.to be food heaven no, doubt. If you would like to ask a question on the
:05:06. > :05:09.
:05:09. > :05:13.be asking you whether she'll be facing food heaven or food hell, so
:05:13. > :05:18.start thinking. It's pretty obvious today, isn't it? Cake or goat's
:05:18. > :05:25.cheese? Cake. First you have artichokes with this man. Cooking
:05:25. > :05:30.behind the wings of the award- winning restaurant Lamina is Frank
:05:30. > :05:38.Skinner. We got there in the end. What are you doing? A beautiful
:05:38. > :05:42.artichoke salad with cheese. If you don't mind, you have to clean it...
:05:42. > :05:49.I'll need a Thank you very much. These artichokes - you get small
:05:49. > :05:59.baby ones in Italy. You mainly use for pickles as well, but when
:05:59. > :06:06.they're nice and tender you can use them for a salad. This one is from
:06:06. > :06:14.Rome. They're called Chimarolo. I don't know whether you're making
:06:14. > :06:23.these words up. No. I used to work in Rome. It's a very typical dish
:06:23. > :06:26.there. This type, I really like. I am going to put some garlic and
:06:26. > :06:30.shallot here because what I am going to do is a dressesing with it.
:06:30. > :06:34.The whole point about this is the sauces as well because often a lot
:06:34. > :06:39.of this you would throw away, but you're using to it make a sauce.
:06:39. > :06:44.We're doing a sauce here, but what you can also do with this is the
:06:44. > :06:50.skin - for a starter, you can add a few potatoes and make a soup. It's
:06:50. > :06:55.very good. It's interesting, we really use all the parts of these
:06:55. > :06:58.beautiful flowers I would call it. We still don't use a lot in this
:06:58. > :07:02.country. Is that right? I think people don't know what to do with
:07:02. > :07:06.them more than anything else, but traditionally you would cook them
:07:06. > :07:15.whole like this. Yes, the globe. You would cook them in a mixture of
:07:15. > :07:25.water - a pan of water with either lemon or vinegar, salt. When it
:07:25. > :07:26.
:07:26. > :07:33.comes to the top, it stops them from going brown. This kind of
:07:33. > :07:39.flower is very good for you as well because it's full of anti-oxidants.
:07:39. > :07:44.I'm starting, as you can see. It has the power to lower your
:07:44. > :07:49.cholesterol in your blood. It's amazing what you can get in Google.
:07:49. > :07:55.If you see inside there, there is a little chunk... We take it out. We
:07:55. > :08:02.don't throw it away, but put it in the sauce. That'll be enough for us.
:08:02. > :08:07.What I am doing now - the shallots, the garlic, artichokes and white
:08:07. > :08:12.wine, OK? We're going to add altogether... The breadcrumbs...
:08:12. > :08:18.little bit of sugar to balance it. The leaves are bitter. The small
:08:18. > :08:22.ones in Italy, you can just cook them in a bit of water and olive
:08:22. > :08:32.oil? You can cook like that or you can do water, honey, bay leaves, a
:08:32. > :08:33.
:08:33. > :08:42.little bit of pepper, then you basically - pickles, prosciutto,
:08:42. > :08:48.then the famous ingredient, faprichoza. Now breadcrumbs to
:08:48. > :08:53.thicken the sauce a little bit - is basically the main ingredient we
:08:53. > :08:57.use for artichoke Romano style. A little bit of salt and the stock
:08:57. > :09:01.now... So we're going to use the liquor from this to make the
:09:01. > :09:11.dressing? Correct. Now, we're going to cut this artichoke very, very,
:09:11. > :09:11.
:09:11. > :09:17.very thin, like this. Chilli in this? And some lemon juice, salt
:09:17. > :09:24.and pepper, a little bit of an Italian version of guacamole. Then
:09:25. > :09:28.I am going to add the beautiful guadaparano cheese, which is not
:09:28. > :09:34.goat's cheese. Don't worry. What's special about this? It's very old
:09:34. > :09:41.cheese - about a hundred years, created from the monks,ed a the
:09:41. > :09:45.name comes from the area and "grana" because of the beautiful
:09:45. > :09:50.grainy texture. It's like a small piece of marble inside, fantastic.
:09:50. > :09:53.It's one of the world's best- selling cheeses, which is pretty
:09:53. > :09:58.amazing. When you go to Italy and try the Parmesan they have there,
:09:58. > :10:06.it really is superior... It is. a lot of the stuff we get over here.
:10:06. > :10:10.This one is a reserve, more than 21 month, which is not very common,
:10:10. > :10:18.but is available everywhere now. Artichokes here, a little bit of
:10:18. > :10:24.lemon, a bit of salt, OK? Now we're going to add the avocado. You said
:10:24. > :10:30.in rehearsal about artichokes in a dessert. What's that about? I know
:10:30. > :10:40.you're laughing... I have perked right up now. Cake! There is a
:10:40. > :10:45.
:10:45. > :10:50.recipe of artichoke and chocolate muse -- mousse, amazing. You cook
:10:50. > :10:58.the artichoke in ingredients until it is completely glazed, then do a
:10:58. > :11:02.mousse separately. You do a few of these in your restaurant? Yes, all
:11:02. > :11:10.different kinds of artichokes as well. I am going to add a little
:11:10. > :11:18.bit of the cheese inside, believe it or not, a bit of lemon zest as
:11:19. > :11:22.well, this beautiful amallfy -- Amalfi, going to mix it up as well.
:11:22. > :11:32.Add some freshly ground pepper as well. If you would like to ask
:11:32. > :11:41.
:11:41. > :11:47.questions for our chefs today, the lemon, avocado... Chilli, salt
:11:47. > :11:52.and pepper, lemon juice and fantastic artichoke. We've got this
:11:52. > :11:57.beautiful sauce, which we call dressing - we did before and rested
:11:57. > :12:02.it. How long do you cook this for? Half an hour. Now we use it for the
:12:02. > :12:06.dressing, but if you add potatoes, you can make a lovely soup, so
:12:06. > :12:11.basically, from one ingredient, you can have the lovely soup and the
:12:11. > :12:16.lovely salad, if you want. OK? these are the leaves, to show
:12:16. > :12:20.people? The leaves. When you do this whole, you actually eat these,
:12:20. > :12:25.really, don't make a fool of yourself in the restaurant.
:12:25. > :12:28.Basically, it's the top bit or bottom part of the artichoke which
:12:28. > :12:34.you basically pull out between your teeth, and that's the part of the
:12:34. > :12:39.heart, which is lovely as well. Don't go munching on the leaves as
:12:39. > :12:45.my sister did in a restaurant. That's not very good. OK. Just a
:12:45. > :12:53.little bit of this. I am going to add olive oil, salt and pepper
:12:53. > :12:58.again, lemon To create a kind of dressing with it. Tell me when.
:12:58. > :13:03.more. Now, you're expanding your little restaurant because you have
:13:03. > :13:08.the restaurant, then you have a cafe on the side? Yes. It's going
:13:08. > :13:15.to be much more affordable than we charge now. We plan to open - it's
:13:15. > :13:21.long overdue, but we plan to open really in September, hoping that
:13:21. > :13:31.the - is going to recover from the crisis. So the beautiful artichokes
:13:31. > :13:38.
:13:38. > :13:44.together. Kind of like fennel, really. You can have it thinly
:13:44. > :13:48.sliced... Very, very thinly sliced. You can serve it also on a bed of
:13:48. > :13:54.fish. It's beautiful, goes interesting with the avocado as
:13:54. > :14:03.well. Got the serving crest on top. Then we have this beautiful...
:14:03. > :14:07.called it a peeler in rehearsal. You called it a mandonina, nice.
:14:07. > :14:16.Sounds better. It does. LAUGHTER
:14:16. > :14:20.Now, a bit of this dressing, which you put all around. It's a great
:14:20. > :14:30.way to use up the leaves. There is so much flavour in there you
:14:30. > :14:33.
:14:33. > :14:38.generally throw away. Yes. Some shaves of cheese. We like it rustic.
:14:38. > :14:48.This is artichoke salad with cheese ready to go. How good does that
:14:48. > :14:53.
:14:53. > :15:01.to taste great as well. Looks good. Dive into that. What happens if you
:15:01. > :15:07.don't have one of those electronic ankle bracelets... Just put it all
:15:07. > :15:12.together. Dive in, Marcus. Dive in. That little bit of lemon in there
:15:12. > :15:16.just stops it from discolouring. Exactly, so it doesn't get
:15:16. > :15:22.objection dated. It's not really the Sunday lunch - think of it -
:15:22. > :15:26.it's very healthy stuff every day of the week. It's great to use the
:15:26. > :15:31.left-overs for the dressing. Tim Atkins is in the heart of
:15:31. > :15:41.England today. Let's see what hietz he's chosen to go with Frank
:15:41. > :15:45.
:15:45. > :15:55.historic market square. It's wine time. Let's see what this wine town
:15:55. > :16:00.
:16:00. > :16:03.isn't the Everest of food noire matching but is certainly the
:16:03. > :16:08.Kilimanjaro. The reason is artichokes have a tendency to make
:16:08. > :16:13.wine taste winter. The good thing is you have removed those bitter
:16:13. > :16:18.outer leaves, making my job a little bit easier but two
:16:18. > :16:23.suggestions, one is this white wine. But I have something that I think
:16:23. > :16:33.works even better with those tricky ingredients. It comes from Austria.
:16:33. > :16:34.
:16:34. > :16:43.It's this wine. Gruner Veltlener is at its best in Austria,
:16:43. > :16:53.particularly on the steeped terraced vineyards in the valley
:16:53. > :16:58.
:16:58. > :17:05.On the nose, some pear, spice and that tell-tale aroma of white
:17:05. > :17:10.pepper. On the palette is enough texture to part the creaminess of
:17:10. > :17:13.the avocado and the cheese. The bite of the wine works nicely with
:17:13. > :17:19.the acidity of the dressing. There is just enough personality to cope
:17:19. > :17:25.with the strongly flavoured ingredients of the chillies, salty
:17:25. > :17:29.anchovies and of course artichokes. When I cooked your dish, I nearly
:17:29. > :17:34.bottled it but I think I found your answer on the terraces.
:17:34. > :17:39.Indeed he has. This is fantastic. You had a second glass. You
:17:39. > :17:43.witnessed that. You have really gone for it. Is a difficult
:17:43. > :17:47.challenge with artichoke, but I think it works well. Happy with
:17:47. > :17:57.that? I usually only drink wine made by nuns but this is really
:17:57. > :18:01.
:18:01. > :18:08.good. What do you make of it? stunning seafood recipe to share
:18:08. > :18:12.with us. Monkfish with broccoli, blackened spices and mussels as
:18:12. > :18:20.well. Sorry, slightly speechless, locked into the wine.
:18:20. > :18:24.Now it's time to meet up with Rick Stein. He's made it all the way to
:18:24. > :18:34.Malaysia to meet one of the country's most flamboyant cooks. He
:18:34. > :18:48.
:18:48. > :18:55.It's funny how the food If food was music then the Thai
:18:55. > :18:58.In Malaysia, to my mind, with rich gravy sauces,
:18:58. > :19:01.Malaysia is a cocktail of influences.
:19:01. > :19:04.The Chinese, of course, the Arabs, the Indians have all made a stake.
:19:04. > :19:07.And there's a profusion of spices like cinnamon, nutmeg and cloves.
:19:07. > :19:10.This place was once the spice centre of the world
:19:10. > :19:20.and known as the gateway of the spice route - Malacca.
:19:20. > :19:28.
:19:28. > :19:30.So, first impression of Malacca.
:19:30. > :19:35.Well, for one, I'd say there's a very strong Chinese presence.
:19:35. > :19:37.And there's a strong British legacy too.
:19:37. > :19:39.You won't see people frying bacon and eggs on street corners,
:19:39. > :19:41.but Chinese breakfast dishes like this, marinated strips of beef
:19:41. > :19:44.or sometimes chicken cooked with chilli and bean sprouts.
:19:44. > :19:46.And Nyonya dishes, which came out of mixed marriages
:19:46. > :19:48.between indigenous Malays and straits Chinese.
:19:49. > :19:51.As a result, a whole new cuisine was born like this nyonya chicken curry
:19:51. > :19:54.flavoured with lemongrass, cumin, turmeric and tamarind.
:19:54. > :19:57.Then there's the Indian population with their fish head curry.
:19:57. > :20:06.Not to everyone's taste, but it's loved here more than any other.
:20:06. > :20:08.I met this remarkable man, Chef Wan.
:20:08. > :20:10.He's a sort of Jamie Oliver and Delia Smith rolled into one.
:20:10. > :20:12.And hugely popular in Malaysia.
:20:12. > :20:19.There was a massive fan club wherever we seemed to go.
:20:19. > :20:22.Honestly, I had no idea how popular you were.
:20:22. > :20:24.Everywhere we go in Malacca, they're saying, "Hello, Chef Wan,"
:20:24. > :20:27.and actually they're much more... they're very...like in England... Nobody knows me.
:20:27. > :20:35...people say, "That's Rick Stein, but here it's, "Hello, Chef Wan!"
:20:35. > :20:36.OK.
:20:36. > :20:39.Thank you! Bye-eee-eee!
:20:39. > :20:43.We went to this old colonial hotel which used to be a rich merchant's grand house.
:20:43. > :20:49.Chef Wan wanted to cook me something which he thought I'd like, a typical nyonya salad.
:20:49. > :20:53.But the hotel was right next door to the central hospital,
:20:53. > :20:58.And it looked like nurses and doctors in their operating gear spotted Chef Wan from on high
:20:58. > :21:06.and couldn't resist shouting out his name, and waving, such is his popularity.
:21:06. > :21:08."Chef Wan! Chef Wan!" OK, back to...- You're so famous!
:21:08. > :21:13.I can't believe this. Back to cooking. We'll pound this. You're more famous than Jamie Oliver.
:21:13. > :21:18.I'm going to throw in some tomato.Now, these become the base, yeah? Yeah. The base of my salad.
:21:19. > :21:23.Now, my grandmother lovedto prepare this every time for anyof the members birthday because...
:21:23. > :21:26.Do you want this just bruised or...? Yes. all the way down. Pound, pound, pound.
:21:26. > :21:29.I'm sorry I didn't have the goggle for you.
:21:29. > :21:33.So, while you're doing that, we're going to add in the... OK.
:21:33. > :21:36.Look at that. If you want it too spicy, you put more.
:21:36. > :21:39.Oh, I like it spicy. You do? OK, we'll add some more then.
:21:39. > :21:41.To that we're going to have this - what you call that? - dry shrimp.
:21:42. > :21:44.What we call "udang kering". This is- so significant in nyonya cooking.
:21:44. > :21:49.Every time you cook in a nyonya cuisine, they bound to have thisingredient in many of their dishes -
:21:49. > :21:53.udang kering or dry shrimps. That's not smelly, not like the, erm...
:21:53. > :21:56.Er... Oh, you think it's smelly?! Oh, I think it's lovely.
:21:56. > :22:00.What? Belachan? Yeah. Yeah, belachan, the shrimp... Belachan? Belachan, yeah.
:22:00. > :22:02.That's a central ingredient in nyonya cooking, now keep pounding,
:22:02. > :22:06.so while you're doing that, we're going to put in here some of this fish sauce as well,
:22:06. > :22:12.it gives it a nice, salty flavour, so that goes in and I need some palm sugar as well
:22:12. > :22:15.and in typical nyonya cooking we use a lot palm sugar as well.
:22:15. > :22:18.That looks lovely, that palm sugar.- Very unrefined.
:22:18. > :22:21.All you need to do is create like that. See how easy it is? Yeah.
:22:21. > :22:28.Go, go, go! The idea of this salad is to have this combination of spiciness, sweetness and sour.
:22:28. > :22:31.That's the secret, just like any Thai Indonesian cooking as well.
:22:31. > :22:36.There's sugar, sweetening, all these- wonderful aromas, spices coming, that's right in front of you,
:22:36. > :22:40.and here we have a lot of herbs as well in the nyonya cooking.
:22:40. > :22:43.Ricky, look at all these wonderful... Oh, they are lovely.
:22:43. > :22:48.this is called a "Daun Kesom". This is very significant again in many of the nyonya cooking,
:22:48. > :22:50.we use them, sweet tangy flavours.
:22:50. > :22:55.Can I try a bit? Mmm, smell it.
:22:55. > :23:04.Mmm. We call that Vietnamese mint. Correct, we use it. What do you call it?
:23:04. > :23:07.so we have a variety of here, freshmint and coriander, we can add that.
:23:07. > :23:11.So what we need to do here, get some- nice...and then we'll shred themand put them together in the salad,
:23:11. > :23:14.You need to put them all inside,
:23:14. > :23:16.and then we're going to throw them together and mix them up.
:23:16. > :23:20.There you go. Now, this stone comes from my grandmother.
:23:20. > :23:22.OK. And heavy too, huh? Yeah.
:23:22. > :23:25.All of that goes in. We're going toadd a bit more sugar, it has to have- that nice sweetness. Definitely.
:23:25. > :23:30.It's great sugar. To that we're going to add some other spices as well.
:23:30. > :23:33.OK. Smell this. This is the Bunga Kantan.
:23:33. > :23:38.Ginger flower, if I'm not mistaken.- So is that actually the real flower- of a ginger...fruit? Yes, yes.
:23:38. > :23:42.Can I put that in? Yes, you can put it in.
:23:43. > :23:50.Let me cut that and this how... So while I'm doing that, you can throw in the prawn as well, yeah.
:23:50. > :23:53.So you have lovely Vietnamese...
:23:53. > :23:57.On one hand, you have all these wonderful spices, then you have also...
:23:57. > :24:04.Look at that! Then it's dry shallots- or also some red onion. Yeah.
:24:04. > :24:08.And we need some chilli again to spice it up, not too spicy. Looking great, this.
:24:08. > :24:12.Yeah, and then we have also here... The Kaffir lime? Yeah, the Kaffir lime.
:24:12. > :24:14.Yeah. And then we have the chive, the Chinese Kuchai.
:24:14. > :24:18.Kuchai? Yeah. Is that garlic chive?- Yes, correct. You smell that? Yeah.
:24:18. > :24:20.Can you see all these wonderful aromas that goes inside? Yeah.
:24:20. > :24:25.And then we have... Peanuts? Peanuts as well, yeah,
:24:25. > :24:27.and then you get fry onion. Fantastic.
:24:27. > :24:33.And chilli again. The whole idea here is to balance everything between sweet and sour and spicy,
:24:33. > :24:38.and tofu - extremely healthy. that fried? Yes, it's fried. Right.
:24:38. > :24:47.Use that as well, very typical of nyonya cuisine.
:24:47. > :24:51.You know, that's not fair. OK, now we're going throw in this wonderful lime juice.
:24:51. > :24:54.After this, you'll say, "I'm not going to have you on my show, Chef Wan, you abuse me!"
:24:54. > :24:57.So we're gonna squeeze this. Ho! Love it. Squeeze it, darling.
:24:57. > :24:58.That's what you call a salad? Yes.
:24:58. > :25:01.To us, a salad is just lettuce, tomato, that sort of thing.
:25:01. > :25:04.Oh, no, no, we have something a bit more than that, Ricky, we are in Malaysia.
:25:04. > :25:07.Isn't that so simple? You've done it very well, I must say.
:25:07. > :25:12.Oh! Now, this can feed the whole, entire family. May I try some? Yes, of course.
:25:12. > :25:15.I have a fork here. Thank you very much.
:25:15. > :25:18.Take a bite through there. And don't- forget those wonderful shrimps.
:25:18. > :25:22.Oh, the shrimps. You love your seafood, darling.
:25:22. > :25:26.I... Don't you LOVE your seafood?
:25:26. > :25:29.Now... Mmm! You're not a bad cook!
:25:29. > :25:39.You're not just a TV chef after all.
:25:39. > :25:39.
:25:39. > :25:42.$:/ENDFEED.
:25:42. > :25:42.I
:25:42. > :25:44.I did
:25:44. > :25:49.I did warn
:25:49. > :25:52.class I thought I would show you how to deal with one of my
:25:52. > :25:58.favourite ingredients. I think it's probably one of yours as well. This
:25:58. > :26:03.is a cooked brown crab. I had to break this down to a simpler dish.
:26:03. > :26:09.You treat it in two parts - the legs, they're first. They're a
:26:09. > :26:15.memory now. The legs contain the white meat. The dark is in the
:26:15. > :26:22.shell. Take a fork ideally. That's its head end - go this end and pull
:26:22. > :26:28.it out. If I did that, that's got A&E written all over it - shell in
:26:28. > :26:32.the face. These are what we call dead man's fingers. They're not
:26:33. > :26:38.poisonous but not very pleasant to eat. They're poisonous! Then what
:26:38. > :26:44.you need to do is press this part here - get rid of this. Is that a
:26:44. > :26:48.brain? Kind of. But you're going to eat this in a minute. Its last
:26:48. > :26:54.thoughts. Then all dark meat is in the shell, you see? So you take a
:26:54. > :26:59.spoon, then you can scrape this out, and you've got this wonderful dark
:26:59. > :27:05.meat. When you buy it pasteurised, they blend this up. You can see the
:27:05. > :27:10.colour as they blend it up from the underside. It's this colour. Right.
:27:10. > :27:15.It's that process that... Basically, they blend it all up. They do large
:27:15. > :27:20.quantities of what I am going to be doing. Take a knife. Cut through
:27:20. > :27:24.this, straight through, then in between all of these, you pick out
:27:24. > :27:31.the white meat. That's why white meat is more expepsive because it
:27:31. > :27:34.takes much longer to get out than the dark. Each claw, you crack them
:27:34. > :27:39.and you've got the white meat all inside the claws. You can see all
:27:39. > :27:43.of this has to be done by hand as well. That's why picked crabmeat is
:27:43. > :27:47.actually quite expensive. You can pull that all out. You have the
:27:47. > :27:53.white and dark meat. Keep the shells because it's brilliant for
:27:53. > :27:59.stocks and sauces, and you have an ashtray at the end of it. That's
:27:59. > :28:04.out of respect to marine creatures - use it as an ashtray. You break
:28:04. > :28:08.the crab down like that. This is a sort of Indian-inspired dish I
:28:08. > :28:13.thought I would do for you. A little bit of olive oil in here. In
:28:13. > :28:18.we go with onions. Cover that. At the same time, what I am going to
:28:18. > :28:23.do is take some coconut. This thing is based on coconut. This is
:28:23. > :28:30.desiccated, dried coconut, some cloves in there, lid on. We're just
:28:30. > :28:39.going to blend this - not really into a paste, but just to blend the
:28:39. > :28:45.cloves. I think we got this from a car boot. Tell you what - I could
:28:45. > :28:51.have shaken it and got a better... This came from a car boot sale,
:28:51. > :28:55.this one. We add to it different spices. I have curry leaves,
:28:55. > :29:01.tamarind, and the whole thing gets added to the sauce. Tamarind is
:29:01. > :29:06.like a fruit? It's like a seed. It looks like a dried broad bean
:29:06. > :29:13.really. OK. You take it down - you can either buy it with the seeds in
:29:13. > :29:18.it or buy it already done like that. In a shot glass. Much easier...
:29:18. > :29:22.comes like that. It's quite bitter in taste. It is fantastic with
:29:22. > :29:28.seafood but it is amazing with duck as well. A lot of Thai recipes have
:29:28. > :29:32.it with duck. We're going to use a little bit of stone bass here.
:29:32. > :29:39.We're going to pan fry it, a nice hot pan, colour the onions first.
:29:39. > :29:43.Congratulations on you, Great British Bake-off, unbelievable.
:29:43. > :29:47.It's bound to be - you're working on... Series four is coming up. We
:29:47. > :29:51.start that in a couple of months. The contestants have been
:29:51. > :29:57.auditioning, bringing scones to Paul and Mary and being prejudged.
:29:57. > :30:01.We'll start off again. It's an amazing success, that programme. I
:30:01. > :30:07.get Bet you never realised when you started doing it. Not at all.
:30:07. > :30:12.the unknown. You get a lot of reality shows where people don't
:30:12. > :30:16.necessarily want to be singers. With bakers, they don't care about
:30:16. > :30:22.fame or celebrity. They want to make a great meringue. I am there
:30:22. > :30:26.too Hoover it up. It's a dream job in many ways. You do need an
:30:26. > :30:32.elasticated waistband. Very different to the job you started
:30:32. > :30:38.off. You met Mel at university. was a mere child. Were you studying
:30:38. > :30:44.at Oxford? Cambridgeshire. My first day there I met her. She was a year
:30:44. > :30:50.above me which I like to point out because she's a year older than me.
:30:50. > :30:55.We have known each other 25 years. How did the comedy circuit start?
:30:55. > :31:00.literally couldn't do anything else. People asked if I fell into it. No,
:31:00. > :31:03.I am unqualified for any other role in society apart from clowning. I
:31:03. > :31:07.tried teaching. I wasn't good at that. I was that annoying teacher
:31:07. > :31:13.that tries to be your friend. I started writing then my first big
:31:13. > :31:19.break came with French and Saunders, did a few songs and sketches.
:31:19. > :31:27.were part of that fantastic writing team when it was really... Credit
:31:27. > :31:36.to them for being generous in spirit, helping us on our way. Then
:31:36. > :31:41.we did Saturday Lunch, which you were a part of with your sexy
:31:42. > :31:48.bandanna-wearing ways. You've still got it. Anyway, back to the
:31:48. > :31:54.coconut... The bandanna... I was learning the trade, you know what I
:31:54. > :31:59.mean? What trade? Milnerry? You were quite the young buck. I used
:31:59. > :32:05.to paint those by hand when I had more time. We all had a lot more
:32:05. > :32:10.time back then. That was a great show to be a part of. We were
:32:10. > :32:15.slightly unimaginative in our rebranding - later lunch! Early
:32:15. > :32:19.lunch! We did two years of that and that started the whole ball rolling
:32:19. > :32:22.really. A huge success with the Bake-off, but the writing is what
:32:23. > :32:27.you're doing now. You're about to do this new thing. Tell us about
:32:27. > :32:32.that. I suppose I thought, why play it safe doing a show everybody
:32:32. > :32:38.seems to like. Why not put yourself out there for possible criticism
:32:38. > :32:42.and hell? So I wrote a sitcom which is a labour of love with some mates.
:32:43. > :32:47.It's what I have always wanted to do but been a bit scared. Let's
:32:47. > :32:51.face it. It's easier to do things that are ready shaped for you to do
:32:51. > :32:58.than sitting down and dreaming them up. This is a six-parter? It is.
:32:58. > :33:03.Based in a vet's? Yes. Why a vet's because I wanted to be a vet when I
:33:03. > :33:09.was younger. Would you have worn the bandanna? I would have done.
:33:09. > :33:13.Why? I was always fascinated by animals - just fascinated me. You
:33:13. > :33:16.had to be really clever. You had to go to university and all of that
:33:16. > :33:20.sort of stuff. I don't think my vet's gone to university. I think
:33:20. > :33:27.you just need a warm hand and a loving touch. Anyway, it is based
:33:27. > :33:34.around a vet's. Tell us more about the story. It is a sit come based
:33:34. > :33:40.around a 40-something crises. My friend Jamie is in love with Nicola,
:33:40. > :33:44.but can't tell her. My character can't tell her parents she's gay.
:33:44. > :33:50.Then you have this fantastic therapist character, her mum played
:33:50. > :33:55.by Dawn French, her grand mum, then loads of accent Ricks. It's just a
:33:55. > :34:00.fabulous cast. You just pulled in a load of favours from all your...
:34:00. > :34:05.just wrote to everybody I love and said, would you do it? "All right,
:34:05. > :34:10.I will." When is it out? Tuesday, 10.00pm I think, BBC Two. It was a
:34:10. > :34:16.labour of love to do it. I really hope people enjoy it, so we'll see.
:34:16. > :34:21.If not, it's back to baking. Well, it is back to baking anyway. We pop
:34:21. > :34:26.the crab in. In we go with the white crabmeat. How can you make
:34:26. > :34:32.something in six minutes? It's extraordinary. It takes me hours to
:34:32. > :34:37.cook something like that. It's easy. It's easy if you're you. We mix it
:34:37. > :34:43.together like that. I had better have a taste of this. Yeah? It just
:34:44. > :34:50.needs a sprinkle of goat's cheese! This is Tam and. It's quite bitter,
:34:50. > :34:54.so you'll only want a tiny bit. It's a little bit bitter. I pan fry
:34:54. > :35:00.the fish, bring this all together. I got lime juice in there at the
:35:00. > :35:04.last minute. This can be a great dish on its own. Whenever you're
:35:04. > :35:13.cooking with crack meat you don't want to waste that fantastic
:35:13. > :35:20.flavour. You want to put it in at the last minute. It's expensive.
:35:20. > :35:24.It's hand picked. The pasteurised is not as good. I used to live near
:35:24. > :35:30.Newlyn in Cornwall, the best crab in the world. This is the nut brown
:35:30. > :35:33.butter I have used to go with it over the top as well - nut brown
:35:33. > :35:43.butter and crab work fantastic, then we have a few bits of greenery
:35:43. > :35:44.
:35:44. > :35:50.on the top, crests, a bit of judge. Then you have your fabulous crab.
:35:50. > :35:55.Dive in. Tell us what you think. A little bit of chilli in there with
:35:55. > :36:04.a little bit of kick. Tell us what you think of that. You clever thing.
:36:04. > :36:09.That's really, really good. Nice, isn't it? You got the full depth of
:36:09. > :36:19.Indian flavour in a sport space of time. Is she going to be facing
:36:19. > :36:46.
:36:46. > :36:50.food heaven and that Hayes nut and hear goat's cheese, I get ringing
:36:50. > :37:00.in my ear. You'll have to wait until the end to find out the
:37:00. > :37:33.
:37:33. > :37:41.Today, the celebrities face Welcome to the Royal Holloway
:37:41. > :37:46.And today, you are preparing lunchfor the people at this university.
:37:46. > :37:50.You have got a tough challenge, and you are working together.
:37:50. > :37:52.It is...
:37:52. > :37:59.Girls versus the boys!
:37:59. > :38:00.Bradford versus the world!
:38:00. > :38:03.We want from you, 50 portions of a main course,
:38:03. > :38:05.40 portions of a vegetarian
:38:05. > :38:08.and 60 portions of a dessert.
:38:09. > :38:11.Ladies and gentlemen, good luck,
:38:11. > :38:19.we'll see you for lunch.
:38:19. > :38:20.Royal Holloway College in Surrey
:38:20. > :38:25.was one of the first colleges in the UK to accept women.
:38:25. > :38:27.Today, it has a strong reputation
:38:27. > :38:33.for music and theatre.
:38:34. > :38:35.In charge of the canteen
:38:35. > :38:39.is head chef, Carol Vallejo.
:38:39. > :38:40.Welcome to my kitchen.
:38:41. > :38:43.It's an award-winning kitchen, we've got very high standards here,
:38:43. > :38:46.so I hope you'll cook to those high standards.
:38:46. > :38:48.You're going to be cooking for 180 today.
:38:48. > :38:50.Lunch is served at 1 o'clock,
:38:50. > :38:57.you'd better get cracking!
:38:57. > :38:59.The teams have two and a half hours
:38:59. > :39:01.to design and cook a menu
:39:01. > :39:03.from ingredients including chicken,
:39:03. > :39:06.lamb, aubergines,
:39:06. > :39:09.leeks, potatoes,
:39:09. > :39:12.herbs and spices,
:39:12. > :39:17.apples and plums.
:39:17. > :39:18.Marcus
:39:18. > :39:20.OK, have you decided your menu? We have, yes.
:39:20. > :39:25.We're going to do Moroccan chicken with couscous.
:39:25. > :39:27.And then we're having a chickpea curry with rice. Yeah.
:39:27. > :39:34.For pudding, we're going to do anapple and plum crumble. With custard.
:39:34. > :39:37.We can't wait to go! Come on! We're losing time here!
:39:37. > :39:41.Excuse me.
:39:41. > :39:44.Excuse us, boys. Are you starting? We're having the chicken!
:39:45. > :39:48.We've got work to do. Mind you don't trip, Emma!
:39:48. > :39:51.We were thinking... Lamb casserole.
:39:51. > :39:53.Yeah, or stew with mash.
:39:53. > :39:55.Vegetarian lasagne.
:39:55. > :39:58.For the dessert, we're going to go with
:39:58. > :40:00.bread-and-butter pudding.
:40:00. > :40:06.Bread-and-butter pudding,yeah, that's right. That sounds good.
:40:06. > :40:09.I like your menu, it's very good, but a lot of work,
:40:09. > :40:11.so you really need to get cracking.- Let's go. OK.
:40:11. > :40:13.Laila and Emma have now started to prep
:40:13. > :40:23.for their Moroccan chicken and chickpea curry.
:40:23. > :40:30.
:40:30. > :40:31.Gareth and George's three dishes
:40:32. > :40:33.must be in the oven within the hour.
:40:34. > :40:36.So prep needs to happen fast.
:40:36. > :40:38.George is attacking the veg for the stew,
:40:38. > :40:42.while Gareth is peeling the potatoes for the mash.
:40:42. > :40:44.We're doing this for Bradford. Bradford!
:40:44. > :40:49.And its dignity. Exactly!
:40:49. > :40:53.It's 30 minutes in, and the boys are still prepping their veg.
:40:53. > :40:56.One of you might want to get on with the dessert,
:40:56. > :41:03.so it's already cooking slowly in the oven. Yeah.
:41:03. > :41:11.Let's get on with it. Could I have...
:41:11. > :41:14.They really should have their dessert in the oven by now.
:41:14. > :41:18.George.
:41:18. > :41:21.Yeah, I'm coming. He's back!
:41:21. > :41:26.I'm coming to you now.
:41:26. > :41:29.With George finally concentrating on dessert,
:41:29. > :41:36.Gareth can start on the vegetarian lasagne.
:41:36. > :41:38.Meanwhile, Laila and Emma have almost finished
:41:38. > :41:40.all their main prep.
:41:41. > :41:42.Done.
:41:42. > :41:46.Home-run. Now, I'm just going to marinade this.
:41:46. > :41:56.And Emma's halfway through her dessert.
:41:56. > :42:00.
:42:00. > :42:02.90 minutes are gone,
:42:02. > :42:08.but George is nowhere near finished- with the bread-and-butter pudding.
:42:08. > :42:11.Hold on one sec! No. I want to helpout. See, you've got bits this big...
:42:12. > :42:15.It's George's scatter approach topresentation, is that. Oh, please!
:42:15. > :42:25.I've been working on presentation. I spent about �50 on books!
:42:25. > :42:31.
:42:31. > :42:33.I just ran with a knife, don't tell anyone.
:42:33. > :42:35.Finally, the pudding's finished.
:42:35. > :42:37.But now, George needs to find an oven.
:42:37. > :42:45.Watch you don't spill it! Oh, he's spilt it! He's spilt it!
:42:45. > :42:55.Beautiful Bradford bread and butter pudding. I was weaned on it!
:42:55. > :42:59.Now the pressure's on Gareth.
:42:59. > :43:01.There's no way there's 40 portions of lasagne there!
:43:01. > :43:03.I'm hoping that there is.
:43:03. > :43:10.What do you mean, you're hoping? I'm telling you, there isn't! Right, OK.
:43:10. > :43:11.With no time to make more,
:43:12. > :43:18.Gareth bulks up his sauce with tinned beans.
:43:18. > :43:21.I've never seen beans in a vegetarian lasagne.
:43:21. > :43:25.It's our adaptation of it.
:43:25. > :43:27.Have you got the cheese grated?
:43:27. > :43:28.No.
:43:28. > :43:30.I'm allergic to cheese,
:43:30. > :43:34.and so I've never made a lasagne with cheese.
:43:34. > :43:37.There you go. Cheeseless, beaney lasagne! Brilliant!
:43:37. > :43:41.You two need to talk to each otheror you ain't going to get lunch out.
:43:41. > :43:43.You've only got 35 minutes. Your mashed potato is not on,
:43:43. > :43:46.your lasagne's not built. Right.
:43:46. > :43:48.The team seems to have broken down! This is dreadful.
:43:48. > :43:58.I'll sort out the lasagne, you sort out the mash.
:43:58. > :44:07.
:44:07. > :44:09.This needs to go into the oven.
:44:09. > :44:19.Look at that. Brilliant!
:44:19. > :44:22.
:44:22. > :44:22.You
:44:22. > :44:22.You can
:44:22. > :44:30.You can see
:44:30. > :44:40.girls come out top in 20 minutes. Still to come on Saturday Kitchen,
:44:40. > :44:42.
:44:42. > :44:50.Raymond Blanc is duck talking duck. Looks fabulous. It's Marcus's first
:44:50. > :45:00.attempt at the omelette challenge. I am sure he's terrified, won't
:45:00. > :45:06.know what to eggs-pect! Will Sue Perkins face food heaven or food
:45:06. > :45:08.hell? We'll have to wait until the end of the show. Next, it's the
:45:08. > :45:13.brilliant Marcus Eaves. Great to have you on the show. Thank you.
:45:13. > :45:19.Thank you for coming on. It's great to have you on the show, your first
:45:19. > :45:26.time. You have monkfish. We're going to salt it, going to do it
:45:26. > :45:31.with blackened spices, broccoli and mussels. I am going to leave you to
:45:31. > :45:34.salt it. Why are you salting it? To firm it? Yeah, because there is a
:45:34. > :45:39.lot of water in monkfish, so you need to get the salt on there to
:45:39. > :45:42.take all that out. We're going to salt it like that normally we'd
:45:42. > :45:49.leave it six to eight minutes, rinse it off... A lot of people
:45:49. > :45:54.would do this and do it with hake and Pollok and stuff, delicate fish,
:45:54. > :45:59.but you're doing it to dry it out. This has been salted how long?
:45:59. > :46:04.of four to six minutes, then we wrap it in a cloth, leave it in the
:46:04. > :46:09.cloth overnight, pop it in the fridge, then it's ready to use the
:46:09. > :46:14.next day. That keeps its shape? That's it. Any moisturure that.
:46:14. > :46:20.Comes out of it will be taken up by the cloth. What's the black powder?
:46:20. > :46:26.This is a blend of curry, some fenugreek, different spices in
:46:26. > :46:31.there as well. Interesting. I take it you make it in the restaurant?
:46:31. > :46:36.No, we don't. We buy it. It's available online. It's fantastic.
:46:36. > :46:40.We buy it from a producer in France. We're going to caramelise the
:46:40. > :46:42.monkfish... Kind of a curry flavour? That's it. You normally
:46:42. > :46:47.associate the dark colours with something - being a little bit
:46:47. > :46:53.bitter, but it's amazing because it's actually quite mellow. It's
:46:53. > :46:57.very, very smooth. Tastes great. Anybody watching with a hang-over
:46:57. > :47:07.will think it's burnt in the bottom of the pan, but monkfish does taste
:47:07. > :47:11.of those strong flavours as well. That's it. With French red wine.
:47:11. > :47:16.Yeah. Once that's caramelised, we're going to turn it over, do
:47:16. > :47:21.exactly the same on the other side. We need to pop it into the oven for
:47:22. > :47:26.four minutes. I take it this toasts the spices. Yeah, so they're not
:47:27. > :47:32.raw. If you can see, as we're caramelising it, the fish is
:47:32. > :47:36.tensing up a little bit, changing shape. I would tense up if I was in
:47:36. > :47:41.a pan. It's a natural reaction. LAUGHTER
:47:41. > :47:44.That goes in the oven. For about four, four-and-a-half minutes.
:47:44. > :47:48.That's it. That goes straight in there. We're going to get the sauce
:47:48. > :47:52.on as well as the garnish. You can tell us what we're doing. There is
:47:52. > :48:00.a pan for the sauce. Move this over here. For the sauce, you have
:48:00. > :48:10.fennel, shallots - grab the olive oil there, lovely. I love olive oil.
:48:10. > :48:12.
:48:12. > :48:17.Exactly, a nice, generous glug of olive oil. How can you not like
:48:17. > :48:27.olive oil? I don't mind it. If I had a choice between that and
:48:27. > :48:30.
:48:30. > :48:39.butter, you see, it's not - Got the curry powder in there... This is
:48:39. > :48:46.the Moroccan spice. A nice blend of spices. Isn't razavantu the villain
:48:46. > :48:54.in Batman? I think he was, wasn't he? You have some herbs there to
:48:54. > :48:59.use. You can buy razavanut pre- done? Yeah. The key is, use it when
:48:59. > :49:05.you buy it. You don't want to keep any spices in the cupboard for too
:49:05. > :49:12.long. Which people do. People are probably watching this with spices
:49:12. > :49:18.when they watched Delia Smith when they were 18. It's true. When the
:49:18. > :49:22.label changes colour, the spices are gone. When you open up the lid,
:49:22. > :49:32.they last about three months. have some coriander that's pretty
:49:32. > :49:32.
:49:32. > :49:40.much Victorian. It's from the East India Tea Company - not good.
:49:40. > :49:48.Sark! Yeah. What have you got in here? Apricots, golden raisins -
:49:48. > :49:58.that's the shallot, cumin seeds, again, a touch of the razahantu.
:49:58. > :50:02.Sweat it off - without any colour really. This is the bulgur wheat.
:50:02. > :50:06.Dry that off. Tell us about your restaurant. With the name, you
:50:06. > :50:12.would think it would be classically French, but you do all manner of
:50:12. > :50:16.stuff. That's it. We don't want to stick to one cuisine. It's, to be
:50:16. > :50:20.honest, whatever tastes good and is in season at the time. That's it.
:50:20. > :50:25.You're training - where did you end up training? You were outside of
:50:25. > :50:30.London before you came... That's it. I am from the Midlands originally
:50:30. > :50:36.and did my training at a place called Simpson's, and I was quite
:50:36. > :50:42.fortunate at the time. They got a Michelin star while I was doing my
:50:42. > :50:50.apprenticeship there. That set me on the track down this route. I
:50:50. > :50:55.moved when I was about 21, 22. We add a little bit of fish stock, a
:50:55. > :50:59.touch of double cream. We're going reduce that double cream down and
:51:00. > :51:04.add yogurt. I have chocked herbs there. Lovely. Then you want all of
:51:04. > :51:11.this going in here as well? Now, you haven't cooked that or anything.
:51:11. > :51:17.You just soaked it. Exactly, just soaked it overnight. Lovely. Keep
:51:18. > :51:22.that going because you want to toast this off as well while you're
:51:22. > :51:26.cooking it. Some chilli in there. It's very impressive - you have the
:51:26. > :51:30.curry, the Moroccan spices, the bulgur, which is Turkish, so lots
:51:30. > :51:35.going on. There is a lot going on. On paper, maybe it shouldn't go,
:51:35. > :51:40.but it's just fantastic. We try the reverse, it tastes fantastic.
:51:41. > :51:44.this one of the dishes on the restaurant menu? Yeah, that's it.
:51:45. > :51:49.Lovely. How is that monkfish, James? A couple of minutes left, a
:51:49. > :51:54.little bit left. Mussels there - that's ticking over. You're going
:51:54. > :52:00.to heat that up and pass it through a sieve? We're going to reduce it.
:52:00. > :52:04.We don't want to add the yogurt too early or else it tends to separate.
:52:04. > :52:14.You can use the liquor from the mussels instead of the stock.
:52:14. > :52:16.
:52:16. > :52:21.would be lovely. I'll get the fish rest? That's it, monkfish. We just
:52:21. > :52:25.treat it exactly as we would a piece of meat. Just turn that
:52:25. > :52:33.over... Most fish I cook comes out of the oven looking like that but
:52:33. > :52:38.it hasn't had the blackened spices, no. You should use that coriander.
:52:38. > :52:48.All our recipes are on the website. I have that ready. I'll move that
:52:48. > :52:56.out of the way. Lovely. I'll lose all this lot for you. We have the
:52:56. > :53:02.golden sultanas... In the mix as well. Broccoli, move that out for
:53:02. > :53:07.you, keep the colour. Broccoli is bang in season. There you go. A
:53:07. > :53:15.little bit of salt on that. This is almost toasting it off while you're
:53:15. > :53:19.in there there as well. Take the bayleaf out now. Bayleaf and thyme
:53:19. > :53:26.- there you go, and then we'll bring this - the actual restaurant
:53:26. > :53:31.itself has been there quite awhile? Yes, 20 years, so when I was ten,
:53:31. > :53:34.it had just opened, like that, yeah. What's it like taking over
:53:34. > :53:38.somewhere like that that you have known throughout your career,
:53:38. > :53:42.somewhere that has been so known in London? A big responsibility or a
:53:42. > :53:46.good challenge? A bit of both really. At the beginning, I was a
:53:46. > :53:53.bit daunted, but to be honest because I have worked there so long,
:53:53. > :53:58.been involved with the restaurant for nine years now really, it just
:53:58. > :54:04.felt normal. Coriander and mint? Some in the sauce, some in the
:54:04. > :54:10.wheat mix. That's that. We're virtually ready to go. I'll give
:54:10. > :54:15.that to you so you've got that. You have a spoon there. And then we can
:54:15. > :54:19.- if you leave that to rest a couple of minutes, then? Yeah,
:54:19. > :54:26.that's it. That's ready to go now. What's great about the wheat mix is
:54:26. > :54:36.you can cook this now, leave it to cool down, put lime in there,
:54:36. > :54:39.
:54:39. > :54:49.pomegranate, orange segments, serve as a salad. Pinot noir? Kusskuss,
:54:49. > :55:01.
:55:01. > :55:11.the sauce. Great colours with that. It's lovely.
:55:11. > :55:25.
:55:25. > :55:30.Beautiful. Remind us what it is. Blackened monkfish with broccoli
:55:30. > :55:34.and spiced mussels. Looks pretty good to me.
:55:34. > :55:38.The first time he's ever cooked anything on Saturday Kitchen. It
:55:38. > :55:43.won't be the last looking at this because it looks spectacular. That
:55:43. > :55:48.dark colour - an interesting use of that. Very. A lot of people would
:55:48. > :55:54.think of squid straight away. not standing on ceremony. I feel
:55:54. > :55:59.very rude. Dive in. This is the UN of food - every culture represented.
:55:59. > :56:03.That is SO good. We need some wine to go with this, so let's head back
:56:03. > :56:13.to Northampton to see what Tim has chosen to go with Marcus's
:56:13. > :56:19.
:56:19. > :56:24.dish needs a wine with some sweetness to part the heat of those
:56:24. > :56:30.spices, but not too sweet. What I am after is an off-dry wine like
:56:30. > :56:40.this one from New Zealand but I am going to choose a wine made from a
:56:40. > :56:41.
:56:41. > :56:50.different grape variety. This one is from chilli. It's the 2011 YalI.
:56:50. > :56:56.-- Yali. Kuvuts, the German word for wine, tells you all you need to
:56:56. > :57:02.know about this wine. It's delicious with spicy food. From the
:57:03. > :57:10.nose, I am getting ginger spice, some stone fruit, just a little
:57:10. > :57:20.hint of lifey. Palel - this is sweet enough to partner the curry
:57:20. > :57:32.
:57:32. > :57:42.powder, the raisins, but dry enough as good as this. Cheers.
:57:42. > :57:43.
:57:43. > :57:52.Indeed. Are you still eating it? Multitasking it. This works well,
:57:52. > :58:02.picks up on the spices. Yes. getting the lifey - might have to
:58:02. > :58:03.
:58:03. > :58:10.have another glass just to test. great wine.
:58:10. > :58:20.It's time for the celebrity Masterchefs to serve their recipes
:58:20. > :58:51.
:58:51. > :59:01.Just need a glug of water. Emma and Laila have made Moroccan
:59:01. > :59:04.Gareth and George have made lamb stew with mash
:59:04. > :59:14.and a vegetarian lasagne.
:59:14. > :59:15.
:59:15. > :59:18.Anyone who wants Moroccan chicken or chickpea curry, come on down.
:59:18. > :59:25.Come on! Come on down!
:59:25. > :59:27.Hello, what would you like?
:59:27. > :59:31.Chicken. Thank you. Everyone's for you, Laila.
:59:31. > :59:33.The girls' Moroccan chicken is selling fast,
:59:33. > :59:42.with the chickpea curry trailing behind.
:59:42. > :59:45.This is Laila and Emma's Moroccan chicken with couscous.
:59:45. > :59:46.I like the chicken.
:59:46. > :59:49.I think the chicken's great - it's nice and spicy.
:59:49. > :59:51.Plenty of tomato, plenty of chilli.
:59:51. > :59:53.The chicken is still wonderfully moist.
:59:53. > :59:55.Even the flavour of that lemon running all the way through it.
:59:55. > :59:58.It's really, really good.
:59:58. > :00:00.The couscous is awful.
:00:00. > :00:03.It's claggy, it's stuck together,
:00:03. > :00:05.it's got no seasoning in it.
:00:05. > :00:15.It's just not nice at all.
:00:15. > :00:15.
:00:15. > :00:17.It was really nice, really tender, but the chicken was really still nice and moist.
:00:17. > :00:22.This is Laila and Emma's vegetarian- course - it's a chickpea curry.
:00:22. > :00:25.It's soft, it's spicy, full of flavour. There's a tang of mint,
:00:25. > :00:28.there's a real heat of chilli in there, as well.
:00:28. > :00:30.It's soft and it's actually Moorish.
:00:30. > :00:35.She's conjured up the flavours of North Africa
:00:35. > :00:40.and it's actually pretty decent.
:00:40. > :00:44.I'm really pleased, actually, cos when I tasted that chickpea curry
:00:44. > :00:46.I like this, John. I actually like this.
:00:46. > :00:49.And I'm a confirmed carnivore.
:00:49. > :00:51.The curry is really good.
:00:51. > :00:52.It's got a lot of flavour, it's nice and hot, spicy.
:00:52. > :00:54.I think it'll appeal to a lot of people here.
:00:54. > :01:01.The only thing is, it's just a bit on the dry side.
:01:01. > :01:03.Right, guys, we have lamb stew here. Lovely lamb stew.
:01:03. > :01:05.It's beautiful.
:01:05. > :01:07.The boys' lamb stew and vegetable lasagne
:01:07. > :01:09.are given the hard sell.
:01:09. > :01:14.Vegetarian mash. Gareth will buy you all a glass of champagne in the bar afterwards.
:01:14. > :01:21.Gareth, sing a song while you do it.
:01:21. > :01:23.Lamb stew. Treble portion today!
:01:23. > :01:25.Go on, then. There you are, sir.
:01:25. > :01:27.Put a bit more on there for him. Bit more? Yeah!
:01:27. > :01:29.A bit more potato.
:01:29. > :01:30.Absolutely!
:01:30. > :01:32.That's our problem. That's our problem.
:01:32. > :01:35.You're running out of potatoes. We are, rather.
:01:35. > :01:42.This is George and Gareth's lamb stew.
:01:42. > :01:43.The problem at the moment with that stew is,
:01:43. > :01:46.there's no thick sauce coating the meat, so the meat's gone a bit dry.
:01:46. > :01:48.All they had to do was put a load of- potatoes into that stew,
:01:48. > :01:50.potatoes would have boiled down, thickened the sauce,
:01:50. > :01:58.and it would have been delicious.
:01:58. > :02:00.It was quite nice, the potato.
:02:00. > :02:01.There was only a little bit on it. Could have been more.
:02:01. > :02:03.It was nice overall.
:02:03. > :02:05.This is the vegetable lasagne
:02:05. > :02:07.by the boys. I'm going to interrupt you.
:02:07. > :02:09.That is not a vegetable lasagne.
:02:09. > :02:10.That is a layer of vegetables
:02:10. > :02:12.including beans, peppers and aubergines,
:02:12. > :02:14.covered with pasta,
:02:14. > :02:16.and a white sauce.
:02:16. > :02:19.No cheese, because Gareth's allergic to cheese.
:02:19. > :02:21.I quite like the vegetables.
:02:22. > :02:23.The vegetables are sweet and tangy.
:02:23. > :02:25.And soft.
:02:25. > :02:27.But this layer of pasta
:02:27. > :02:29.with a solid bechamel
:02:29. > :02:31.is completely bland
:02:31. > :02:38.and it's not good, it's not good.
:02:38. > :02:40.I just think it could have been a lot more saucy,
:02:40. > :02:42.and a bit cheesy.
:02:42. > :02:44.Like a lasagne, you mean?
:02:44. > :02:45.Like a lasagne. And it's not quite there.
:02:45. > :02:47.Very dry
:02:47. > :02:48.and a bit sort of crusty,
:02:49. > :02:58.and very, very bland.
:02:59. > :02:59.
:02:59. > :03:01.For pudding, the girls have made
:03:01. > :03:03.an apple and plum crumble with custard,
:03:03. > :03:08.whilst the boys are serving bread and butter pudding with cream.
:03:08. > :03:10.Bread and butter pudding and cream.
:03:10. > :03:12.With lovely cream.
:03:13. > :03:22.I tell you, you are going to love this.
:03:23. > :03:27.
:03:27. > :03:29.Thank you.
:03:29. > :03:30.With lunch service nearly over,
:03:30. > :03:36.both teams' puddings are selling well.
:03:36. > :03:45.Crumble's coming! Crumble's coming.
:03:45. > :03:47.This is the girls' dessert.
:03:47. > :03:51.This is a plum and apple crumble and custard
:03:51. > :03:56.and really, this is mostly Emma's work.
:03:56. > :03:58.It's just perfect!
:03:58. > :04:00.It's not too sweet. There's so much cinnamon
:04:00. > :04:02.in there, and it's crunchy on the top.
:04:02. > :04:03.You've got sweet apples.
:04:03. > :04:05.That, to me, is it.
:04:05. > :04:11.It's the epitome of a good pudding.
:04:11. > :04:12.I enjoyed it. The custard was a bit runny,
:04:12. > :04:14.but in terms of the actual crumble,- it was all right.
:04:14. > :04:17.I liked it - bit of cinnamon in there. Nice.
:04:17. > :04:19.I've been looking forward to this all day.
:04:19. > :04:23.This is George and Gareth's bread and butter pudding,
:04:23. > :04:28.flavoured with a little bit of orange and some runny cream.
:04:29. > :04:31.The baked custard between the layers of bread -
:04:31. > :04:34.instead of being wonderful, rich and- creamy, it tastes a bit like egg,
:04:34. > :04:37.so it's not been sweetened enough.
:04:37. > :04:40.I was really looking forward to this bread and butter pudding.
:04:40. > :04:44.It hasn't quite delivered.
:04:44. > :04:46.I thought I ordered bread and butter pudding.
:04:46. > :04:48.I think I got scrambled eggs.
:04:49. > :04:50.But it did actually taste quite nice.
:04:51. > :04:52.It was OK, but I'm not converted
:04:52. > :05:00.to have it again.
:05:00. > :05:03.Well done!
:05:03. > :05:10.Bradford! Yeah, Bradford.
:05:10. > :05:12.I think the girls have won this
:05:12. > :05:13.absolutely hands down.
:05:13. > :05:23.They got the best vegetarian, the best meat, and the girls have got the best dessert.
:05:23. > :05:26.
:05:26. > :05:28.For some reason, they disappearedto different sides of the kitchen.
:05:28. > :05:34.Neither of them actually worked together.
:05:34. > :05:37.They are learning really quickly. I don't think they realise how fast- they're learning.
:05:37. > :05:39.They are going to have to stay on the top of their game,
:05:39. > :05:47.because we will lose one of them in the next round.
:05:48. > :05:50.$:/STARTFEED.
:05:50. > :05:50.It's
:05:50. > :05:50.It's time
:05:50. > :06:00.It's time to
:06:00. > :06:01.
:06:01. > :06:08.questions. Each caller will be choosing a side which food Sue will
:06:08. > :06:13.have at the end of the show. Our first caller, what's your question?
:06:13. > :06:17.I have summer truffles with a little bit of Brian. They're nicely
:06:17. > :06:23.sealed, but they have to be used quickly. I don't know how to use
:06:23. > :06:30.truffles. In the Brian. Get the truffle out, with a cheese grater,
:06:30. > :06:35.grate finely, put olive oil and sherry vinegar. You can dress a
:06:35. > :06:42.lovely salad of watercress with goat's cheese. Why would you do
:06:42. > :06:47.that to me? I loved you. Mix it with oil? And sherry vinegar,
:06:47. > :06:53.something sweet. You can make a lovely dressing. If not, you can
:06:53. > :06:58.steam a lovely piece of fish like stone or sea bass and put it on top.
:06:58. > :07:01.It works really well. Get rid of the Brian. What dish would you like
:07:01. > :07:07.us to cook at the end of the show? It's going to be definitely heaven.
:07:07. > :07:14.That cake, you see. Lorry from Cornwall, you there? Hi, there. How
:07:15. > :07:19.old are you? 13. What would you like to ask us? I am doing a leek
:07:19. > :07:23.and potato soup. I would like to know how to put a twist on it to
:07:23. > :07:29.make it different to the others? this for an exam? Do you want to
:07:29. > :07:34.get a little bit of insider knowledge? We're just making dishes.
:07:34. > :07:37.Leek and potato soup - how can you make a difference? Once the
:07:37. > :07:43.ingredients are nice and soft, cover it with chicken stock, then
:07:43. > :07:48.when it's blending, the best thing to do is add watercress. It will
:07:48. > :07:54.start to turn green. That,s who really well. Some salt and pepper
:07:54. > :08:00.and toasted brieer on on top would be lovely. There are two tips. What
:08:00. > :08:06.dish would you like to see us cook? Sorry, Sue - it has to be hell.
:08:06. > :08:09.have the voice of an innocent and the intent of the devil. Heather
:08:09. > :08:14.from Wiltshire? I'm here. What's your question for us? I have a
:08:14. > :08:19.whole fresh salmon. I would like to know the best way of cooking it and
:08:19. > :08:24.the best accompaniment to go with it other than tartare sauce. There
:08:24. > :08:30.is something simple you can do - rock salt - you can do salmon and
:08:30. > :08:34.potato together. You use one kilo of salt every kilo of fish you have.
:08:34. > :08:39.Put lemon and Rosemary inside, cover it with salt with the skin on,
:08:39. > :08:46.as it is, not egg white, nothing. Bake for 45 minutes every kilo of
:08:46. > :08:55.fish, take the salt and skin off, serve this beautiful salmon dressed
:08:56. > :09:02.with olive oil, maybe lemon zest and butter on top. What about the
:09:02. > :09:08.snaus A hollandaise or Bearnaise. What dish would you like to see us
:09:08. > :09:13.cook? Oh, heaven, please, definitely the cake. Let's get down
:09:13. > :09:17.to business. Lawrence, it's pretty lonely at the top of our leader
:09:17. > :09:21.board, 7.8 seconds. You have to cook a three-egg omelette cooked as
:09:21. > :09:27.fast as you can. Have you been practising? I have done one
:09:27. > :09:37.practise. I won't tell you the time. The secret is to get on the board.
:09:37. > :09:55.
:09:55. > :09:59.It's like an ancient mating ritual. Men have been doing this since the
:09:59. > :10:06.dawn of time. This one is going to be - this looks a good omelette for
:10:06. > :10:11.Marcus. This one - I am going to have a taste of this. You have been
:10:11. > :10:17.practising, though - it may be only one, but - I am just stepping
:10:17. > :10:22.around the eggs. That's a side dish! Do I eat this one in the pan
:10:22. > :10:32.or over here? On the plate. Can I eat the one in the pan? No, on the
:10:32. > :10:34.
:10:34. > :10:41.plate, please. Marcus... Marcus, you did it.
:10:41. > :10:51.did it in 31.12. Nice. Which puts you - pretty respectable - about
:10:51. > :10:52.
:10:52. > :11:01.there. Francesco... We need a drumroll. We got better than that.
:11:01. > :11:06.You did it in 24.20, which would put you on here... Ahh! But it's
:11:06. > :11:11.going in there, you see. That's quite a good sound effect. Haven't
:11:11. > :11:18.done anything for six years, and that's all we get. I was expecting
:11:18. > :11:28.this sort of... Boom! Yeah. That's all we get. Will Sue get her food
:11:28. > :11:38.heaven or food hell? Or guests will make their choices. Today's guest
:11:38. > :11:51.
:11:51. > :11:57.is going crackers about duck. Enjoy The dish I'm going to cook today
:11:57. > :12:00.The duck's legs take longer to cook than the breast,
:12:00. > :12:02.so before putting in the oven, cook leg-side down
:12:02. > :12:04.in duck fat for seven minutes.
:12:04. > :12:07.It's a lovely nice gentle seasoning. It's not aggressive, just right.
:12:07. > :12:09.You know just right. All this kitchen is already smelling
:12:09. > :12:11.of that beautiful sweet, slightly gamey flavour. Wonderful!
:12:11. > :12:13.That is ready. Tres bien.
:12:13. > :12:16.Once the skin on the legs has started to crisp,
:12:16. > :12:18.turn them over to cook on the other side for seven minutes.
:12:18. > :12:20.Very appetising.
:12:20. > :12:22.Gastric juices start to run.
:12:22. > :12:24.Shame it's not 12 o'clock. HE CHUCKLES
:12:24. > :12:27.When the legs are crisp, turn over onto the breast.
:12:27. > :12:31.I'm just now caramelising the breast, just for one minute.
:12:31. > :12:34.So now, these ducks are ready to go in the oven.
:12:34. > :12:37.180 degrees for ten minutes for medium rare.
:12:37. > :12:47.30 minutes for medium and for well done, well, as long as you want to.
:12:47. > :12:48.
:12:48. > :12:53.I'm going to show you now how to prepare a celeriac puree, which will accompany the wild duck.
:12:53. > :12:58.Grown for its root rather than its stalks and leaves, celeriac is a variety of celery.
:12:58. > :13:02.It's a perfect alternative to potatoes.
:13:02. > :13:05.Nobody gives me a commis, so I've got to peel my own vegetables.
:13:05. > :13:09.You cannot do it up here, you need a small knife to go around.
:13:09. > :13:14.Once peeled, chop the celeriac into equal sized cubes.
:13:14. > :13:19.So they all cook in the same time. Voila.
:13:19. > :13:23.Poach the celeriac in milk with a pinch of salt.
:13:23. > :13:25.Tres bien.
:13:25. > :13:28.The gas here has gone off again.
:13:28. > :13:31.Argh!
:13:31. > :13:34.God!
:13:34. > :13:36.Sorry.
:13:36. > :13:40.I love it. I love it because everyone's involved.
:13:40. > :13:42.It's crazy!
:13:42. > :13:44.Simmer gently.
:13:44. > :13:49.Never any fast cooking because fast cooking overcooks the outside and doesn't cook the middle.
:13:50. > :13:53.So slowly, let the heat permeate.
:13:53. > :13:57.So now we have 20 minutes for ourselves where we can have a nice
:13:57. > :14:07.glass of water or maybe a little espresso. That would be very nice.
:14:07. > :14:07.
:14:07. > :14:12.The celeriac is ready.
:14:12. > :14:16.So I'm going to let it simmer away for five minutes. Go away.
:14:16. > :14:21.Of course you can do that puree in advance and reheat it,
:14:21. > :14:24.unlike mashed potato, which cannot be reheated.
:14:24. > :14:29.This one does because all the starch is good, less sticky, much smoother.
:14:29. > :14:34.After the steam has gone, puree the cubes in a liquidiser.
:14:34. > :14:42.We're going to use a bit of the milk here.
:14:42. > :14:47.Tres bien. Very smooth. Lovely flavour. It is so,
:14:47. > :14:51.so well worth the effort.
:14:51. > :14:55.Having added a squeeze of lemon juice... There's 40 grams here.
:14:55. > :14:58...Raymond makes a beurre noisette -
:14:58. > :15:02.a browned nutty tasting butter to enrich the pureed celeriac.
:15:02. > :15:05.We'll bring the butter to a temperature which gives a lovely colouration
:15:05. > :15:09.and I want that butter to go a slightly hazel look.
:15:09. > :15:12.Tres bien.
:15:12. > :15:15.And now it's about to happen.
:15:15. > :15:17.Ooh, delicious.
:15:17. > :15:19.Look at that, that's perfect.
:15:19. > :15:25.Now voila, we've got a nice colour here, you can see it here, you see?
:15:25. > :15:31.That is lovely, just very simple and lovely.
:15:31. > :15:36.Alongside the roast duck and celeriac, Raymond's serving a blackberry sauce.
:15:36. > :15:41.It's a lovely sauce, which you can easily make in your own home very simply.
:15:41. > :15:42.A little bit of clove,
:15:42. > :15:44.a bit of juniper berry.
:15:45. > :15:48.Spice up blackberries with a simple marinade.
:15:48. > :15:51.So with my clove, one single clove,- two juniper berries,
:15:51. > :15:54.tiny bit of bay leaf and a sprig of thyme.
:15:54. > :16:00.A dash of sugar and it takes on all- of those flavours and believe me,
:16:01. > :16:04.that process will make that blackberry taste at least three times better.
:16:04. > :16:07.Maybe four times, I've never been a good mathematician.
:16:07. > :16:10.Fry sliced shallot and field mushrooms in butter.
:16:10. > :16:13.Blend them a little bit, just for one minute.
:16:13. > :16:17.Add 100 mls of ruby port...
:16:17. > :16:22...and the same amount of red wine.
:16:22. > :16:29.Now I can add the blackberries.
:16:29. > :16:31.A pinch of salt only. Remember,
:16:31. > :16:35.there's quite a lot of spice here, you don't need very much salt.
:16:35. > :16:37.That process
:16:37. > :16:42.takes about ten minutes.
:16:42. > :16:50.When the sauce has simmered gently for ten minutes, puree in a liquidiser...
:16:51. > :16:52.Voila.
:16:52. > :16:54...and press through a sieve.
:16:54. > :16:59.I think that's going to be rather lovely.
:16:59. > :17:02.After 12 minutes in the oven, the duck is ready.
:17:02. > :17:06.Tres bien. Raymond props up the ducks to rest for ten minutes.
:17:06. > :17:14.This relaxes the meat so it releases its juices becoming succulent.
:17:14. > :17:19.So now we are really ready to carve.
:17:19. > :17:21.Open it up. Voila.
:17:21. > :17:23.Guy is joining me.
:17:23. > :17:25.We have worked together for a long, long time now
:17:25. > :17:29.and I'm going to make him taste the dish.
:17:29. > :17:31.Raymond serves slices of duck with the blackberry sauce.
:17:31. > :17:36.Voila, the sauce, go ahead.
:17:36. > :17:39.Adam, have you got a few crisps, please?
:17:39. > :17:43.A garnish of deep fried parsnip ribbons and a helping of the celeriac puree.
:17:43. > :17:53.Voila. Bon appetite.
:17:53. > :17:57.
:17:57. > :18:03.The cooking is nice, it's not too pink.
:18:03. > :18:06.It works well.
:18:06. > :18:08.I like that.
:18:09. > :18:11.If I had that at home I would be very happy, I'd be a happy guy.
:18:11. > :18:19.You're a happy boy, OK? Yeah. So would I. I think so.
:18:19. > :18:24.$:/ENDFEED.
:18:24. > :18:25.Right.
:18:25. > :18:25.Right. It's
:18:25. > :18:32.Right. It's that
:18:32. > :18:37.to find out whether Sue Perkins will be facing food heaven or food
:18:37. > :18:41.hell? Heaven is this massive ingredient you're probably used to
:18:41. > :18:47.seeing at home - hazel nuts. Alternatively, it could be the
:18:47. > :18:53.dreaded food hell over here, a Pyle of get's cheese transformed into a
:18:54. > :18:59.salad. It's down to these guys. It was 2-1 from the people at home.
:18:59. > :19:05.Frank Skinner liked goat's cheese. That would put it level. What can I
:19:05. > :19:09.do? You have got your food heaven because Marcus, you see... Yeah!
:19:09. > :19:12.Get this out of the way. We're going to make a nice little sponge
:19:12. > :19:19.with this. You have probably made a lot of sponges, but we're going to
:19:20. > :19:29.do this slightly different. We're going the make it with a meringue
:19:29. > :19:37.and salve andion base. Whenever you add hazel nuts... It weighs it down.
:19:37. > :19:43.Exactly. I am going to add the icing sugar and this hazel nut -
:19:43. > :19:47.this paste, if you can crack me the eggs into there, that would be
:19:47. > :19:54.great. Thank you very much. That's brandy in there. Very good too.
:19:54. > :20:00.Have you tried it? Yeah. If you pop me the butter in here... Yeah.
:20:00. > :20:06.the reason we put butter in a cake is to keep it moist because the
:20:06. > :20:10.idea is the hazel nuts will dry it out. Why are you cooking the butter
:20:10. > :20:15.first? To melt it. This is two types of sponges - this is the
:20:15. > :20:20.lighter one, really. Like an Italian. Yeah, that's the lighter
:20:20. > :20:24.one, really. We whisk this up. In here I have my icing sugar. That's
:20:24. > :20:29.going to go in. I use that instead of caster sugar, again, to make it
:20:29. > :20:33.a little bit lighter. We're going to thro throw that in. In we go
:20:33. > :20:38.with the icing sugar into the meringue. Whiting this up - not too
:20:38. > :20:44.much because the air is going to come out of this mixture here, then
:20:45. > :20:50.all we do - egg yolks - whole eggs - in we go with the flour and the
:20:50. > :20:54.hazel nuts. Look at that! In we go with the butter like that. If you
:20:54. > :21:00.can bring me over the tin, please,ma would be great. Then all
:21:00. > :21:05.we do is throw this lot in. I am sure you have seen this hundreds of
:21:05. > :21:11.times before, but you have to get this into the oven as quickly as
:21:11. > :21:15.possible. How come it takes you a couple of minutes? We do two whole
:21:16. > :21:20.days in a tent with something like this, then they drop it on the
:21:20. > :21:24.floor. Being a pastry chef. The key to this is always speed I think.
:21:25. > :21:29.You need to get that into the oven, which Marcus is going to do -
:21:29. > :21:32.straight into the oven. That goes in for about 20 minutes. Over here
:21:32. > :21:36.we have our sponges. I have a chocolate one which I have made a
:21:36. > :21:43.similar sort of way, then we have our hazel nut one which we have
:21:43. > :21:47.made like that. Now, it will rise up and collapse, but when you see
:21:47. > :21:51.it, it's very, very delicate, when you slice it, and it's fantastic
:21:51. > :21:58.with this. Smells really good. Hopefully you're going to like it.
:21:58. > :22:03.I am going to like it. Hopefully we have our cream ready. Yeah.
:22:03. > :22:08.bring this across. There we go. Then we can thinly slice this, so
:22:08. > :22:12.if you have a serrated knife anywhere - there we go. We can
:22:12. > :22:18.start off with this one, the chocolate one. Keep your fingers
:22:18. > :22:24.out of the way. What's wrong with it? It's good. No, it's perfect.
:22:25. > :22:30.You're checking the crumb structure. I am, just the density of crumb.
:22:30. > :22:35.That's good. Then you put this on it. A quick tip - next time you're
:22:35. > :22:40.doing the series, anybody that's about the join the new series of
:22:40. > :22:43.the bake-off, they always find Mary Berry likes a brandy. She likes to
:22:43. > :22:48.start early with the brandy. LAUGHTER
:22:48. > :22:53.I was going to say that. She's constantly topping up with Mary.
:22:53. > :22:58.The flask she's got with her. blood type is actually vodka. I am
:22:58. > :23:02.jesting. No. I love her, as does the nation. What's not to love?
:23:02. > :23:09.Hopefully, she'll be watching this to check to see if I am doing it
:23:09. > :23:14.right. What people don't know is Paul is five feet tall and wears a
:23:14. > :23:18.Cuban heel. He's a Tom Cruise - you know. You're friends with him. He's
:23:18. > :23:24.like the thumb bellina of the cake world. He's going to kill me. He's
:23:24. > :23:28.actually going to attack. He is. Look at that. You could read a
:23:28. > :23:35.newspaper through that. I don't know why you would want to. We can
:23:35. > :23:40.layer this up with more, if you're watching - this is the hazel nut
:23:40. > :23:45.cream we have in here with icing sugar. You have to try this. The
:23:45. > :23:49.secret of this is don't make it too sweet. So nice. Don't make it too
:23:49. > :23:54.sweet. We were talking earlier about your programme. You never
:23:54. > :23:58.mentioned the name of it because you were too busy taking the mick
:23:58. > :24:04.out of my bandanna. It was a lovely pastiche. I have managed to burn my
:24:04. > :24:09.arm. It's called Heading Out. It's on Tuesday week. Tuesday week.
:24:09. > :24:14.We'll be watching. There will be a test afterwards. A bit more of this.
:24:14. > :24:19.In the fridge, guys, you've got a bowl of mixture in the fridge, if
:24:19. > :24:24.you can grab us that and then all you do is - the secret - you
:24:24. > :24:29.enjoying that? That's just whipped cream, icing sugar... This is
:24:29. > :24:36.essentially what I do for ten weeks with the Bake-off. I sit there with
:24:36. > :24:41.a massive mixing bowl and just eat. Don't worry about this... Icing
:24:41. > :24:46.sugar. At had this stage, the audience goes, ahh! Don't worry.
:24:46. > :24:50.This is Italian meringue. You can let this go cold if you want. This
:24:50. > :24:55.is Italian meringue with butter... The best of course. Do you serve
:24:55. > :25:01.this with a gastric band? This needs a Government health warning.
:25:01. > :25:05.It is! If you want to ice it, you see... What, another layer? You can
:25:05. > :25:08.do if you want. I always think - on your show you would just go around
:25:08. > :25:13.the edge and make it all fancy. This is the sort of stuff people
:25:13. > :25:18.want to do at home. And you literally want to - look at that!
:25:18. > :25:22.Pour it over the edge like this. God, it's good. I am actually
:25:22. > :25:30.speechless. Have you got some grated chocolate, please, guys?
:25:30. > :25:38.can do some if you want. Now, the secret of this is this -
:25:38. > :25:43.meringues... What? Look at that. And marshmallow. What pattern are
:25:43. > :25:48.you going for? Random. Chaos theory? No, it's just random.
:25:48. > :25:54.That's one too many now. Less is more. You have ruined it now.
:25:54. > :25:58.get it out, I have to delve into the lake of butter, just getting
:25:58. > :26:05.that sugar high now. The producer is saying you love your desserts,
:26:05. > :26:13.so how do you stay so slim? I eat during Bake-off, put on three stone,
:26:13. > :26:18.then don't eat the rest of the year. It's like the Blue Peter tortoise,
:26:18. > :26:25.paint my name on the back, then go into hibernation. Watch, watch,
:26:25. > :26:32.watch. Literally, I am watching. Watch. It's very oozey, isn't it?
:26:32. > :26:39.This is how it should be, boozey... And oozey. Look at that! Nice!
:26:39. > :26:48.if you want to be a bit fancy - LAUGHTER
:26:48. > :26:54.Sprinkles. A bit of that on the top. Can I have a mushroom? You can have
:26:54. > :26:59.two. Right. The way they make this cake, you can leave the icing to go
:26:59. > :27:04.cold and all of that kind of stuff, but it's one of those cakes you
:27:04. > :27:10.just want to eat and go back in and have it again. It's really nice.
:27:10. > :27:16.You would put a chocolate topping over the top of that is a twist,
:27:16. > :27:23.but I think with that coating, it is wonderful. I love it. Is it a
:27:23. > :27:30.good bake? Is Mary - I'll eat it! It's delicious! And to go with this,
:27:30. > :27:37.Tim has chosen another great one. This one is a sherry, a Rare Pedro
:27:37. > :27:42.Ximenez from Marks & Spencer priced at �7.49. I'll try some. That's
:27:42. > :27:47.like tar. Look at that. It's a bit like - it's almost like that coffee
:27:47. > :27:52.essence. The topping, by the way, I forgot to mention, a bit like your
:27:52. > :27:57.programme - is the Italian meringue, whipped egg whites, sugar and water
:27:57. > :28:02.you bring to the boil, add the whipped egg whites, add coffee
:28:02. > :28:08.essence. Don't add coffee because it will soften the mixture too much.
:28:08. > :28:13.Then we have some butter I folded into it. The colder, the better it
:28:13. > :28:18.is. The recipe is on the website. I think you need that after today.
:28:18. > :28:25.Well done. Well done. Tell us what you think of that. I am not a great
:28:25. > :28:31.fan of this. I like it. It's raisiny. Also, always it's most
:28:31. > :28:34.fabulous before midday, always. Cheers. Just to warn everybody - I
:28:34. > :28:41.have embraced technology. I am officially on Twitter!
:28:41. > :28:48.APPLAUSE That's all for Saturday Kitchen.