:00:00. > :00:31.Good morning. We're ready and raring to cook! This is Saturday Kitchen
:00:32. > :00:34.Live! Welcome to the show. With me today are two of the country's most
:00:35. > :00:38.exciting chefs. First, the man on a mission to convert us all to his
:00:39. > :00:43.unique brand of modern Mediterranean tapas. It's Ben Tish. Next to him is
:00:44. > :00:47.a new face to Saturday Kitchen. He's in charge at Launceston Place in
:00:48. > :00:51.London and he's quickly racking up the awards with a Michelin star and
:00:52. > :00:58.4 AA rosettes to his name already! It's Tim Allen. Good morning to you
:00:59. > :01:06.both. Ben, you are firing away, what are you making? I am making a creamy
:01:07. > :01:13.celeriac puree with crispy fried egg yolks and a vinaigrette on the top.
:01:14. > :01:18.This is your idea of tapas, a grazing menu? Exactly that. You can
:01:19. > :01:23.have it with a meat and fish dish. The vegetarian dish as well with all
:01:24. > :01:28.of the flavours. And so, Tim, what are you making? I
:01:29. > :01:34.am making a baurm warm warm. Sounds good to me. Very light. Yes,
:01:35. > :01:39.a little bit of richness but still light.
:01:40. > :01:42.Hake is something that we don't use as much -- warm potato salad with
:01:43. > :01:48.ham hock and hake. I think this is underused. It is a beautiful fish.
:01:49. > :01:53.It tastes so good as well. So two very different dishes to look
:01:54. > :01:56.forward to. And we've got our line-up of fantastic foodie films
:01:57. > :01:59.from the BBC archive too. There's Great British Menu, Simon Hopkinson
:02:00. > :02:03.and of course, Rick Stein. Now, our special guest today is best known
:02:04. > :02:06.for his role as the always angry teacher Mr Gilbert in The
:02:07. > :02:10.Inbetweeners. He's now starring in his very own sitcom over on Channel
:02:11. > :02:20.4 called Man Down. Welcome to Saturday Kitchen, Greg Davies. So,
:02:21. > :02:26.you are very busy as well. The series you are writing has been
:02:27. > :02:33.reeconomiesed -- recommissioned. It is a good thing.
:02:34. > :02:36.It also makes me want to cry a bit, but I'm delighted.
:02:37. > :02:43.You are on tour of course, last night in Portsmouth. How did that
:02:44. > :02:50.go? It was great fun. The people of Portsmouth are all right! And now
:02:51. > :03:00.you are here to eat food. What is your favourite dish? A fried
:03:01. > :03:03.egg sandwich! ! Now, at the end of today's programme I'll cook either
:03:04. > :03:06.food heaven or food hell for Greg. It'll either be something based on
:03:07. > :03:09.your favourite ingredient - food heaven, or your nightmare ingredient
:03:10. > :03:18.- food hell. It's up to our chefs and a few of our viewers to decide
:03:19. > :03:24.which one you get. I don't know about food heaven, is it a fried egg
:03:25. > :03:29.sandwich? That is my signature dish, but no when others are cooking for
:03:30. > :03:33.me. I just discovered lobster. I love that.
:03:34. > :03:38.So food heaven is lobster. What about food hell? Monkfish. It is too
:03:39. > :03:45.meaty. It is a fish. It should not feel like a meat! So, there you go.
:03:46. > :03:48.So, it's either lobster or monkfish for Greg. For his food heaven I'm
:03:49. > :03:52.going to turn the lobster into fragrant Thai red curry. The lobster
:03:53. > :03:54.is cooked in a paste made from chilli, galangal, lemongrass and
:03:55. > :03:57.garlic. I'll add coconut milk, tamarind, fish sauce and loads of
:03:58. > :04:01.spices. It's served with buttered rice and some fresh coriander. Or
:04:02. > :04:04.Greg could be having his food hell, monkfish and for this I'm going look
:04:05. > :04:08.to China for my inspiration. The fish is fried then added to a sauce
:04:09. > :04:11.made from chilli, pineapple juice, rice wine vinegar and soy sauce.
:04:12. > :04:23.It's served on a bed of deep fried cabbage with a few shavings of
:04:24. > :04:27.scallop roe on the top. Oh, God. Well you'll have to wait until the
:04:28. > :04:40.end of the show to find out which one he gets. If you would like to
:04:41. > :04:45.ask some question, call this number on A few of you will be able to put
:04:46. > :04:49.a question to us, live, a little later on. And if I do get to speak
:04:50. > :04:59.to you I'll also be asking if you want Greg to face either food heaven
:05:00. > :05:07.or food hell. So start thinking. : Are you hungry? Starving! Well, we
:05:08. > :05:14.have some mushrooms. With us today we have the fabulous Ben Tish. So,
:05:15. > :05:23.what are we cooking? We have the lovely mushrooms with egg yolk,
:05:24. > :05:31.fried and celeriac. You get the celeriac on the milk.
:05:32. > :05:36.I will get the mushrooms ready. These are cep mushrooms, they could
:05:37. > :05:40.be a little expensive. You could get a nice meaty mushroom or field
:05:41. > :05:49.mushroom from the supermarket. I am not a fan of washing mushrooms. They
:05:50. > :05:55.lose the flavour. They soak it up. So a little brush will do.
:05:56. > :06:05.Now we have the celeriac here. We are putting that in the milk.
:06:06. > :06:11.You are pureeing a lot. You make fantastic soups, this can make a
:06:12. > :06:16.wonderful soup? Sell yack is trendy in restaurants. It is cheap and
:06:17. > :06:23.delicious. We Brighton our celeriac and then char-grill it after. It
:06:24. > :06:28.gets a lovely seasoning to it. The French do an amazing recommend
:06:29. > :06:36.lad with mayonnaise and grain mustard and thinly-sliced celeriac.
:06:37. > :06:40.I am a big fan of celeriac. I will slice the mushrooms but not too
:06:41. > :06:46.thin. There is no meat in here for Greg? I
:06:47. > :06:51.am a big fan of meat but it is lovely to have a vegetarian dish
:06:52. > :07:02.once in a while. You have the mushrooms, the egg.
:07:03. > :07:10.The egg is deep-fried. James, I don't even know what celeriac is? It
:07:11. > :07:21.is that. You can eat it raw, you shouldn't but you can. What do you
:07:22. > :07:29.reckon? Waste not want not. It is healthy if you eat it raw. I
:07:30. > :07:36.do feel energised! Now, the celeriac, we are cooking in milk? It
:07:37. > :07:40.keeps the colour of the celeriac. Then we blend it with some of the
:07:41. > :07:44.milk and it makes a nice puree. It could be thinner as a soup. It makes
:07:45. > :07:48.a great soup. Since you were last on, your empire
:07:49. > :07:53.is growing. It is now.
:07:54. > :07:58.Where are you now? We are a couple of weeks away from hoping our new
:07:59. > :08:03.restaurant in Soho. Opening on the 2nd of December. Just before
:08:04. > :08:10.Christmas. Yes, the timing is impeccable! But we have to open. It
:08:11. > :08:16.will be exciting and interesting. In equal measures.
:08:17. > :08:22.So, we are pureeing the celeriac. Yes, the mushrooms are on. On here a
:08:23. > :08:28.bit of hot smoking. So a hot pan on here. Thank you. A steamer over the
:08:29. > :08:34.top. We have oak wood chips here. You can, think think you can buy
:08:35. > :08:39.them online. You can buy them from garden centres.
:08:40. > :08:50.Exactly. Also you can buy little smoking bags in bush r butcher
:08:51. > :08:58.shops. Have -- inspect butcher shops.
:08:59. > :09:04.Have we lost you yet, Greg? Ages ago! So, we want to poach the eggs?
:09:05. > :09:09.Absolutely. We are using the yoke. You could use
:09:10. > :09:14.the whole thing, but for this dish it is just the yoke.
:09:15. > :09:20.Just separate it. With the smoking chips can you use
:09:21. > :09:24.different flavours of wood? Yes, you can.
:09:25. > :09:30.We are experimenting with lots of different types of wood in the
:09:31. > :09:38.restaurant, but this is cherry wood, apple wood. There are all sorts of
:09:39. > :09:44.things out there. And could you have up it if you
:09:45. > :09:48.wanted to? ! That would work a treat, actually.
:09:49. > :09:53.Here we have the tin foil in the bottom of the pan. .
:09:54. > :09:57.Yes, you are all over that. So, the foil in with the chips on
:09:58. > :10:03.top. Now the mushrooms are on grilling.
:10:04. > :10:11.The yoke needs to come out now. It does not take long it is to seal it
:10:12. > :10:17.and to go back into the fryer. So let it set. Pop it into the iced
:10:18. > :10:25.water to stop the cooking process. There you go. Just for a minute.
:10:26. > :10:29.So, you just gave that 15 seconds? Exactly that. You are doing a thyme
:10:30. > :10:33.vinaigrette. That works well with the mushrooms and the celeriac. It
:10:34. > :10:38.is wintery flavours. Where do you get your inspiration
:10:39. > :10:43.from with all of the restaurants opening up? Obviously the food scene
:10:44. > :10:53.in London is going crazy at the moment. Eating out, reading books is
:10:54. > :11:02.where I get my inspiration from. But with tapas, that is a big
:11:03. > :11:06.catalogue of dishes? Yes it is, but we use simple combinations of
:11:07. > :11:10.dishes. Now that takes a minute in the
:11:11. > :11:17.smoking dish there. So we have the vinaigrette here,
:11:18. > :11:22.olive oil or rapeseed oil? Rapeseed oil, please. I will take the egg
:11:23. > :11:40.out. I will put it in a little bit of flour. A bit of salt and pepper.
:11:41. > :11:46.I am moving off the smoking pan now. You don't want the sauce too thin?
:11:47. > :11:54.Not too thin. It is a big part of the dish it needs to be substantial.
:11:55. > :11:58.I am using some panko breadcrumbs. The difference between those and the
:11:59. > :12:04.normal breadcrumbs they go very dried.
:12:05. > :12:09.Yes. And they are flaked so there is more surface area.
:12:10. > :12:14.I will pop the yoke into there. If you would like to put your
:12:15. > :12:23.questions to either Ben or Tim, call us on this number: There is a lot of
:12:24. > :12:27.smoking going on over there? A lot of smoking going on! This smells
:12:28. > :12:32.delicious. Now we have a busy day. When we
:12:33. > :12:38.finish the show we are straight off to the Good Food Show. Have you done
:12:39. > :12:44.it before? I have not. I am hoping you are going to show me the way.
:12:45. > :12:48.Don't follow me! It is what I've been told.
:12:49. > :12:53.Do the opposite! Right, the puree. A little more salt in there.
:12:54. > :12:57.Thank you. Happy with that.
:12:58. > :13:04.Really good. A nice spoon of that on there. Can you check the egg yolk.
:13:05. > :13:14.I want to lift it out to show you what happens to the bottom of the
:13:15. > :13:18.pan if you are not careful... The egg yolk is ready.
:13:19. > :13:23.A slightly smaller version of a fried egg.
:13:24. > :13:28.Happy with that? Lovely. The sweetness of the smoking is coming
:13:29. > :13:35.off there. The nice crispy yolk on top. Then the dressing and the thyme
:13:36. > :13:40.working well with the celeriac and the ceps. There is a lovely punchy
:13:41. > :13:44.dressing that helps to cut through the richness.
:13:45. > :13:46.Is this on the menu? It will be. Definitely. You can check it out
:13:47. > :13:52.there. Give us the name of that one? That
:13:53. > :13:59.is my celeriac puree with house-smoked cep mushrooms, crispy
:14:00. > :14:03.egg yolk and a punchy thyme vinaigrette.
:14:04. > :14:10.House-smoked? ! It was very quick. And cooking that celeriac, to
:14:11. > :14:16.minutes? Yes, depending how you cut it, I suppose.
:14:17. > :14:22.Am I eating some of this? Is that the plan to eat it now? Dive in.
:14:23. > :14:30.Sorry if I don't know how it works. I have never watched the programme
:14:31. > :14:35.without a hangover before! It smells beautiful, mate. The thyme really
:14:36. > :14:40.helps it. I can't believe how quickly you did it. I could have
:14:41. > :14:49.hardly gotten the pan out in that time! And the celeriac is great.
:14:50. > :14:55.It is my favourite veg. And much better when it is not raw. I feel
:14:56. > :15:00.terrible, whenever I watch this programme and see them saying
:15:01. > :15:06.delicious, I think, yeah, right, but it really is! Right, Peter Richards
:15:07. > :15:12.has been to the West Country today. Let's see what he has chosen to go
:15:13. > :15:19.with Ben's mighty mushrooms. I have come to Bristol. Behind me is
:15:20. > :15:23.Brunel's stunning suspension bridge. Ahead of me is a city full of
:15:24. > :15:35.delicious wines to go with today's dishes! Ben's appetiser is a real
:15:36. > :15:39.treat. It is packed full of comforting seasonal flavours. After
:15:40. > :15:44.trying it with a few bottles, it is clear that it is really versatile on
:15:45. > :15:49.the wine front. Now we need a white, but beyond that, you could go one of
:15:50. > :15:55.two ways. If you are a fan of a head nisic flavour hit, then choose an
:15:56. > :16:04.elegantly oaked white. Something like a white Rioja. Or this Blason,
:16:05. > :16:09.but the most harmonious pairing comes from the cleansing freshness
:16:10. > :16:13.of an unoaked mineral style of white, step forward the gorgeous,
:16:14. > :16:18.Taste The Difference Greco di Tufo 2012.
:16:19. > :16:22.Taste The Difference Greco di Tufo 2012 is one of my favourite Italian
:16:23. > :16:26.wines. It combines concentration with elegance that make it is work
:16:27. > :16:30.so well with food. That is delicious. This recipe has several
:16:31. > :16:35.key elements that the wine must engage with. First, the wonderful
:16:36. > :16:41.mouth-coating richness of the egg and the celeriac puree and the broad
:16:42. > :16:47.fleshy style works perfectly with it. Then the tangy vinaigrette.
:16:48. > :16:54.There is lots of acidity to tie in so well. And finally, the meaty,
:16:55. > :17:01.smoky, earthy porcini and thyme is catered for by salty herbal
:17:02. > :17:10.complexity on the finish. Ben, I could have gone Spanish but I could
:17:11. > :17:16.not leave this wolf Italian tasty treat. Cheers! This is going down
:17:17. > :17:20.well. The wine? It is really crisps, fresh. Cuts through the mushrooms
:17:21. > :17:27.and the egg it is delicious. Happy with it? It is great here. The
:17:28. > :17:35.wine is nice! Is it expensive? This one is ?7. 86.
:17:36. > :17:39.I think this works well. It is really beautiful.
:17:40. > :17:45.It cuts through. So coming up, Tim has a hearty hake
:17:46. > :17:50.dish for us. What are you doing with it? We are roasting it off with a
:17:51. > :17:57.warm potato salad, flaked ham hock and some pickled cucumber.
:17:58. > :18:03.Sounds good. And you can ask Tim or Ben a question if you call this
:18:04. > :18:13.number at: Now, let's catch up with another of Rick Stein's food heroes,
:18:14. > :18:18.today in Edinburgh on the trail of a specialist food retailer, but first
:18:19. > :18:23.he is stopping off at a local pub for a quick Bloody Mary! My head
:18:24. > :18:30.chef, Roy, who is very Scottish, said if I was going to Edinburgh, I
:18:31. > :18:36.had to go to the Canny Man's pub. It is a well-known establishment in the
:18:37. > :18:41.Morningside area. A must. It described it as a cross between a
:18:42. > :18:45.pub and a gentleman's club. If they don't like the look of you, they
:18:46. > :18:53.chuck you out. On the internet, it says it has been operating since
:18:54. > :18:59.Victoria's reign. The Bloody Mary is legendary.
:19:00. > :19:04.People think that Bloody Mary is vodka and tomato juice but it is
:19:05. > :19:08.that plus a whole lot of other things together. The glass is lined
:19:09. > :19:14.to give us the measurements to get it right each time. A serious
:19:15. > :19:21.measurement of Worcester sauce. Yes, I take it to the second line.
:19:22. > :19:28.Then the lemon juice to the second line to just off the top. Then on
:19:29. > :19:32.top of that, careful with the tobasco, it can ruin a Bloody Mary,
:19:33. > :19:35.but it needs the bite. Great.
:19:36. > :19:40.Then pour that into a glass with some ice, a slice of lemon and a
:19:41. > :19:50.fresh piece of celery. Next, the vodka. Always use a good vodka.
:19:51. > :19:57.Always 40 volume. Then you add the tomato juice. Then on top you add
:19:58. > :20:13.some celery salt and some cayenne pepper. Finally, ice cold dry
:20:14. > :20:16.sherry. TioPepe. That is your Bloody Mary.
:20:17. > :20:29.Cheers, Trystan, a tiny little taste... Haunting, I would say.
:20:30. > :20:35.They only serve Swedish style open sandwiches here but being in a pub,
:20:36. > :20:40.the dog is allowed. The sort of place that Chalky loves and look at
:20:41. > :20:44.this beautifully rare Aberdeen Angus beef. I wish you could get it
:20:45. > :20:49.everywhere. Sorry about life on the road but it
:20:50. > :20:54.is a fact. I think that Chalky finds it is bit of a jaunt. While we are
:20:55. > :21:00.at it, this is a glimpse of life on the road. Mostly, the time is spent
:21:01. > :21:05.on motorway services with picnics, tasting local cheeses as the lorries
:21:06. > :21:10.roll by. Then you are checking into yet another hotel for a nice rare
:21:11. > :21:20.steak. This is unbelievable. The best one I have ever seen.
:21:21. > :21:25.That is serious tomato sauce. That is the stuff you have to eat as a
:21:26. > :21:32.vegetarian. If that is blew, my aunt is a dog fish! Meanwhile, back to
:21:33. > :21:38.Edinburgh and Eddie's seafood market. How come you do so well? We
:21:39. > :21:44.have the contacts. We have fish from the West Coast and the east coast.
:21:45. > :21:52.So many customers and people keep coming back to buy more fish and
:21:53. > :21:58.they want to try something new. Here, razor clams? These are lovely.
:21:59. > :22:02.Brilliant. They are so fresh. They smell of the sea.
:22:03. > :22:08.They came today from Oban. How do you cook them? Like a
:22:09. > :22:15.scallop. Open it and clean it out. Then steam it with garlic and black
:22:16. > :22:21.bean sauce. Lovely. Beautiful. I thought I would do exactly what
:22:22. > :22:27.Eddie suggested with the clams. So I have mashed the firmented black
:22:28. > :22:33.beans with sugar and roasted sesame oil. I will use them to make the
:22:34. > :22:38.Chinese dish with the razor clams. I remember, it must have been about
:22:39. > :22:45.eight or nine years ago, I went down to the mouth of the estuary with a
:22:46. > :22:50.local fisherman called Ed the Bass. He had a way of catching them,
:22:51. > :22:55.putting table salt down a hole that they lived down. They would come
:22:56. > :23:02.racing out. Gently, ease them out slowly.
:23:03. > :23:08.That is amazing. Gently so you don't break him.
:23:09. > :23:15.That's it. You have him. Perfect. Firstly I add sunflower oil to a hot
:23:16. > :23:21.pan. Then in goes the black bean piece. I stir it to let it cook out.
:23:22. > :23:28.Then I add finally chopped garlic and the same amount of ginger. Stir
:23:29. > :23:33.it around. Next the heat. The sliced chillies but I have taken out the
:23:34. > :23:36.seeds. So they are not so hot. Finally the razor clams into the hot
:23:37. > :23:41.pan. So to increase the amount of steam
:23:42. > :23:48.and to flavour them, a little bit of Chinese rice wine. You can use dry
:23:49. > :23:55.sherry but this is exactly the thing, the Chinese rice wine. A
:23:56. > :24:02.final shake and on with the lid. Literally, the clams can be small
:24:03. > :24:06.but with these, these are bigger. Three is quite enough.
:24:07. > :24:11.Leave it to cook for about three or four minutes. No longer. You want
:24:12. > :24:19.them tender. I remember a razor clam ministering
:24:20. > :24:26.on a beach in Torquay with lots of cut feet. Well, the Chinese would
:24:27. > :24:34.have scooped them up , stepped on them! Then a little stock and some
:24:35. > :24:41.cornflour to thicken it and stir it. Just nap that, as we say in the
:24:42. > :24:45.trade and sprinkle with freshly supplied spring onions to give a
:24:46. > :24:55.tang at the end. I serve that with rice. Often the Chinese will serve a
:24:56. > :24:59.single razor clam as part of a banquet.
:25:00. > :25:04.I was cooking this last summer at the British embassy in Paris. It was
:25:05. > :25:08.a garden party. A lot of French people there. They loved it. It was
:25:09. > :25:18.clear they had nothing like it over there. I was really all testimony to
:25:19. > :25:22.Eddie's seafood bar and all of the people of Edinburgh that buy that
:25:23. > :25:27.produce. We are so lucky to have food like this in Britain. I
:25:28. > :25:33.sometimes think don't realise how lucky we are.
:25:34. > :25:38.Now, Rick had trouble finding the steak on his travels. A lot of you
:25:39. > :25:42.have been writing in about how to cook the perfect steak and how to
:25:43. > :25:49.deal with different cuts of steak. I know you are a bit of a carn very.
:25:50. > :25:52.Too right! We have a selection of steaks here. If you can imagine the
:25:53. > :25:56.centre part of the animal is the prime cut. So you have the fillet
:25:57. > :26:02.and the sirloin from the centre. That is the part of the animal that
:26:03. > :26:08.does the least amount of work. That is the lazy meat.
:26:09. > :26:13.Yes but it does not taste as good. Under the ribcage is the fillet. On
:26:14. > :26:19.the top you have the sirloin. Then up to the neck end of the sirloin is
:26:20. > :26:24.the rib eye. The other way is the rump steak. All of these you can
:26:25. > :26:36.cook blew, medium. Between all of the joints as well you have these
:26:37. > :26:44.three different types of meat. Onglet and feather blade and wagyu.
:26:45. > :26:49.You cook these blew, overcook them and they are tough, but there is so
:26:50. > :26:57.much flavour. You have to treat them carefully. Don't overcook them. Now
:26:58. > :27:02.I have this as well. This is wagyu. This is not, traditionally it comes
:27:03. > :27:10.from Japan. It is thought that they used to massage the beef. They still
:27:11. > :27:15.do with beer and saki and beer and saki is in the grain.
:27:16. > :27:19.I think that they sing to the cows to soothe them.
:27:20. > :27:26.Maybe from where you come from, Ben but I haven't a clue! So they get
:27:27. > :27:32.the cows drunk and give them a massage and sing to them.
:27:33. > :27:38.Any guilt feel as a meat eater is gone! So then you have this amazing
:27:39. > :27:48.grain. Most comes from Japan. For a fillet steak, for a wagyu fillet,
:27:49. > :27:55.that would be between ?60 and ?80. Just to buy? Yes. How much in a
:27:56. > :28:00.restaurant? A lot more than that. Then you have a lot of it being made
:28:01. > :28:06.in Australia and produced in America, but in Yorkshire, we now
:28:07. > :28:10.have wagyu beef from the supermarket.
:28:11. > :28:14.So there are, somewhere in Yorkshire, there are people
:28:15. > :28:20.massaging cows and getting them drunk? Yes! Possibly, yes! Good to
:28:21. > :28:26.know. I am not going to season this. The
:28:27. > :28:34.secret is a hot pan. No oil. Oil on the meat. Season it. A very hot pan.
:28:35. > :28:39.Room temperature. I will turn it only once.
:28:40. > :28:44.I am doing a bearnaise sauce with chips. Very simple. We have
:28:45. > :28:51.peppercorns. Shallots and I will chop them up with white wine vinegar
:28:52. > :28:54.and add tarragon as well. I am always fascinated by the
:28:55. > :29:00.chopping thing. Have you ever chopped a finger? Not
:29:01. > :29:06.yet on that programme. You take the little pan, in with the
:29:07. > :29:10.peppercorns and the white wine vinegar. This is for the bearnaise
:29:11. > :29:15.sauce. Firstly, congratulations on the tour, on the series as well.
:29:16. > :29:20.This is a series that is dear to your heart, as you are writing it?
:29:21. > :29:26.Yes I sat alone for about four months in my flat going crazy
:29:27. > :29:34.writing it. Then when I had written the first draft, I got a couple of
:29:35. > :29:40.young writers to help me knock them into shape. Sian, Harry and Steve
:29:41. > :29:45.Morrison. They helped me by me not being on my own anymore. It is awful
:29:46. > :29:49.being on your own writing. Sitting there, staring. I thought I would
:29:50. > :29:56.lose the plot! Before comedy, you were a teacher for 13 years? I was.
:29:57. > :30:03.You play a lot of that in the parts you do, like in The Inbetweeners? I
:30:04. > :30:08.was. In the first draft I did not make my character for that reason, I
:30:09. > :30:15.had been Mr Gilbert, but in the end, I was a teacher for 13 years.
:30:16. > :30:20.Does it help when it comes to storey lines for a show like that? No. I'm
:30:21. > :30:26.keen to point out. I was not like that. My character swears in front
:30:27. > :30:33.of the teacher. He is an awful man. You say you were not the best
:30:34. > :30:40.teacher. I don't think I was, but I don't think I did them a disservice.
:30:41. > :30:44.But the kids say that they like the way you taught them.
:30:45. > :30:51.Who? They have not confirmed that to me! A group of them came to see my
:30:52. > :30:57.gig. There were ten of them in the front row. They were very sweet.
:30:58. > :31:05.Then after a few drinks one said that they had a really good laugh in
:31:06. > :31:10.the lessons but I was rubbish. I was reading the textbooks an hour before
:31:11. > :31:16.them! When you wrote the programme, did you base it on your character?
:31:17. > :31:24.They are very exaggerated versions of things that happened, yes, but my
:31:25. > :31:30.Charles Kennedy -- character is based on me being independent. He
:31:31. > :31:34.was an idiot but I have certainly been an idiot.
:31:35. > :31:39.What is it like writing that as opposed to stand-up? It must be so
:31:40. > :31:45.hard to get new material all the time? It is easier. With a sitcom
:31:46. > :31:50.you are unable to try the jokes out. With the way that I develop a
:31:51. > :31:53.stand-up show is to go out and do sections of five minutes in smaller
:31:54. > :31:59.clubs. Do you still do that? Yes, when you
:32:00. > :32:05.are trying material out. I will go with half an idea. Then do five
:32:06. > :32:11.minutes in a club. Often, just have an awful time. I will not be at all
:32:12. > :32:18.funny. And people which say, " There is that bloke from the telly, he is
:32:19. > :32:25.rubbish." ! You see comedy and theatres it is a treadmill that
:32:26. > :32:29.never stops? The last tour I did 120 dates, but I love it.
:32:30. > :32:51.I don't find it a core. I think it is great.
:32:52. > :32:56.Right I have turned that over. Now the chips are frying and I have
:32:57. > :33:03.reduced this liquid. That is the vinegar, tarragon and peppercorns.
:33:04. > :33:07.Depending on where you go in France, where you worked, trained, depends
:33:08. > :33:12.on whether or not you keep the onions in. I like to keep them in.
:33:13. > :33:15.We are flavouring this with the tarragon vinegar. That is going in
:33:16. > :33:21.as well. It smells great. I am so impressed
:33:22. > :33:25.by the cooking, but mostly, I thought that this was fake.
:33:26. > :33:30.No, it is real. This is a real wall. It is really
:33:31. > :33:35.nice. You could live here comfortably. I thought it was just
:33:36. > :33:41.some nasty TV studio, but it is real! As well as doing that, you are
:33:42. > :33:47.touring, you are going out again or are you between? I did two thirds of
:33:48. > :33:52.the tour, then the sitcom got commissioned. I wrote and recorded
:33:53. > :33:59.that. Now I am finishing off my dates. Have done three or four.
:34:00. > :34:09.There are about 20 to do. The name of it is called The Back Of
:34:10. > :34:15.My Mum's Head. Is that correct? I made up the title of the show before
:34:16. > :34:21.I wrote the show. I took a picture of me and mum on the beach. She was
:34:22. > :34:31.looking to sea, I was standing by the camera, I looked like I was
:34:32. > :34:34.standing back next to a massive microphone, but it is not really
:34:35. > :34:40.about my mum. She has had enough stick from me over the years.
:34:41. > :34:47.Are you finished at Christmas? I have 20 dates, then a week in the
:34:48. > :34:52.South Bank. A week run there. So, here we have the chips, the
:34:53. > :34:56.bearnaise sauce. Ideally leave the steak to rest
:34:57. > :35:02.before you serve it. There is the sauce. And we have our frozen chips.
:35:03. > :35:07.You have to have steak and chips, you have to have frozen chips with
:35:08. > :35:13.it. It must be frozen chips. Have you? Why.
:35:14. > :35:20.Because they are just good, aren't they? Because they are quick! Now we
:35:21. > :35:26.slice this. I think this is how you want to,
:35:27. > :35:35.medium-rare. And you are about to try, you never
:35:36. > :35:39.tried celeriac before, you have never tried wagyu beef before.
:35:40. > :35:43.I have never eaten a steak at 10.30am in the morning, although you
:35:44. > :35:49.could be forgiven for thinking that I have! Dive into that. The meat is
:35:50. > :35:58.really special. Remember when you do this sort of stuff. The prime ones,
:35:59. > :36:06.the fillet, sirloin, rib eye, even the rump, do these medium rare to
:36:07. > :36:10.blew, but the bavette, the blade, you have to do it rare. That is
:36:11. > :36:15.spectacular, I think. That is incredible.
:36:16. > :36:19.If there is a skill, dish or technique, drop us a line we will
:36:20. > :36:25.try to demonstrate it on the coming shows. All of the details are on the
:36:26. > :36:30.website, go to: And if there are farmers watching, you have to get
:36:31. > :36:36.your cows drunk. Guys, it makes a real difference.
:36:37. > :36:40.Right what are we cooking for Greg at the end of the show? It could be
:36:41. > :36:46.lobster Thai curry with butter Basmati rice and coriander cress.
:36:47. > :36:54.Or Greg could be facing food hell, the monkfish. Which is fried, added
:36:55. > :37:00.to pineapple sauce, rice wine vinegar and served with crispy
:37:01. > :37:10.cabbage and dried scallop roe on the top. Some of our viewers and the
:37:11. > :37:14.chefs in the studio get to decide Greg's feat but you have to wait for
:37:15. > :37:21.the end of the show for the final results.
:37:22. > :37:25.Right, we've reached the main course in the finals of the Great British
:37:26. > :37:29.menu. All the chefs have to cook for the judges again, But they've thrown
:37:30. > :37:32.in a wild card in the form of Richard Bainbridge who scored a
:37:33. > :37:56.perfect 10 for his main course in the heats. So let's see what
:37:57. > :38:04.happened. The Great British Menu. What came first, the chicken or the
:38:05. > :38:09.egg? The chicken! Today we have Ade Edmondson with us.
:38:10. > :38:12.We are honoured. Are you looking for funny or good food? That is a
:38:13. > :38:18.problem. It is proving difficult for the
:38:19. > :38:22.chefs to marry the food and the humour.
:38:23. > :38:28.Well, I have not had breakfast. I am hungry.
:38:29. > :38:36.First to cook is Richard Dave ies from Wales. Richard starts his plate
:38:37. > :38:42.with a sweet potato puree. He adds ham hock and cabbage. Then his pork
:38:43. > :38:47.belly in potato crisps. Next on, the air dried ham and black pudding.
:38:48. > :39:05.Broccoli and carrots are next. Then the pork sauce.
:39:06. > :39:13.It is quite frightening. It is novelty. I don't know if it is funny
:39:14. > :39:18.but it is novelty. That belly is delicious.
:39:19. > :39:25.The carrots are small. It gave you a little smile when it arrived. And
:39:26. > :39:30.now the delight. Next up is last year's starter
:39:31. > :39:35.champion, Colin McGurran. He is going for glory again with
:39:36. > :39:40.blanquette of duck. Hoping to raise a smile with a picture of veg. He
:39:41. > :39:45.starts off with the duck and the witty baby pick your own veg. Next
:39:46. > :39:50.on are the turnips and the blackberries. Removing the skin from
:39:51. > :39:57.the duck breast and topping it with duck skin croutons.
:39:58. > :40:04.Then his chef souffle potatoes and duck heart. Drizzling over green
:40:05. > :40:10.emulsion and finally the duck sauce. Oh, look.
:40:11. > :40:17.A little garden. There is a souffle potato. That takes a bit of skill.
:40:18. > :40:22.A I like that. It is witty. It amuses me. It is a stunner. I am
:40:23. > :40:27.trying to work out if it is funny. It is not a belly laugh. The
:40:28. > :40:31.surprise of seeing the vegetables growing on the plate is witty, after
:40:32. > :40:37.that, you are thinking I have no veg! It is fine, good. Better than
:40:38. > :40:42.at that was but not great. Last up in the first heat is Peter
:40:43. > :40:50.Sanchez-Iglesias. Peter is hoping to headline the
:40:51. > :40:55.banquet with a frame tradition, roast lamb, potatoes, Yorkshire pud
:40:56. > :41:01.and gravy. He is next to plate up. He is slicing the breast of lamb.
:41:02. > :41:06.First is the broccoli buraway, followed by Yorkshire pudding. Next
:41:07. > :41:11.adding sliced lamb breast. The roast potatoes and topping it off with
:41:12. > :41:28.roasted rainbow carrots. On the side, gravy. Served up with a
:41:29. > :41:35.retro glass of champagne. Well it is the biggest carrot we
:41:36. > :41:40.have had so far. Where are the other eight roasted potatoes? It is very
:41:41. > :41:47.good. The roasted potatoes are delicious. The main cut of lamb, I'm
:41:48. > :41:52.not... I this it is excellent. The whole thing, the leeks, it is
:41:53. > :41:58.beautiful. Not a jot of comedy in it. The first time it came out,
:41:59. > :42:04.there was theatrical grandeur. Somehow he has lost his nerve. What
:42:05. > :42:12.little fun there was, has gone and it is left with genteel.
:42:13. > :42:17.Next into the kitchen are Aiden Byrne and Tom Aikens. Along with
:42:18. > :42:22.Daniel Clifford who won the course last year.
:42:23. > :42:28.Daniel's is up with the witty take on ox tongue and cheek. Served with
:42:29. > :42:34.props. The execution served high praise but it was felt it fell short
:42:35. > :42:39.of the comedy brief. Today he is aiming to have a joke at their
:42:40. > :42:46.expense. Daniel's first change is to dress his waiters a the junls,
:42:47. > :42:54.Oliver, Prue and Matthew. Daniel finally starts plating up his
:42:55. > :43:02.cloches with horseradish marsh and spin ash. Adding the ox cheek and
:43:03. > :43:08.beef fillet, car mellised mushrooms and fried onion.
:43:09. > :43:14.The cloches are presented on top of coppice of the judges' own cook
:43:15. > :43:21.books. LAUGHTER
:43:22. > :43:27.Hello, Prue! Hello, darling. Oh, my goodness. He should have called this
:43:28. > :43:34.The Revenge of the Chefs. I think this is the best dish we
:43:35. > :43:39.have had so far. It is like a supersophisticated Sunday lunch.
:43:40. > :43:44.Bang on the money in terms of quality. It is fun for the four of
:43:45. > :43:54.us but is it fun for the people in the banquet. They won't even get it.
:43:55. > :44:01.Next up is Aiden Byrne. He is serving a themed plate of cuts of
:44:02. > :44:08.beef. Clay-gate potatoes to look like rocks and a witty noodle pot.
:44:09. > :44:15.He starts off the beef with the clay-baked potatoes and his comedy
:44:16. > :44:21.spinning forks. He slices the beef fillet.
:44:22. > :44:32.And then on goes the ox cheek. And finally, his beef sauce served
:44:33. > :44:42.in comedy horns. What? All for me? What is this? It
:44:43. > :44:49.is a potat-ah! Is it? The beef is beautiful.
:44:50. > :44:52.It is confusing. If it was at a Flintstone-themed event, it would be
:44:53. > :44:57.brilliant. I think this is lovely cooking, it is strong, but I don't
:44:58. > :45:04.understand what the noodles and the pot are about.
:45:05. > :45:10.You can see how the other chefs' dishes go down in about 20 minutes.
:45:11. > :45:15.Still to come on Saturday Kitchen Live, Simon Hopkinson has simple and
:45:16. > :45:22.stunning dishes for us. After preparing a Roquefort and pear
:45:23. > :45:49.salad, he turns to a delicious vanilla rice pudding.
:45:50. > :45:59.And next the omelette challenge. Next up is the chef in charge of a
:46:00. > :46:08.chichen which has won him a Michelin star and four A A rosettes. Welcome
:46:09. > :46:14.Tim Allen. What are we doing today, chef? I am
:46:15. > :46:17.making a warm potato salad with ham hock and hake.
:46:18. > :46:28.So, first we are preparing the potatoes.
:46:29. > :46:34.If you can, that would be fantastic. You want to get the hake on, so tell
:46:35. > :46:39.us about this, please? It is underused.
:46:40. > :46:43.It is a lovely fish. We use a lot of hake in our restaurant. It is
:46:44. > :46:49.beautiful. Better than cod. It is meaty, really delicious.
:46:50. > :46:57.Have you trade hake before, or is it on the hate list as well? No but I
:46:58. > :47:00.am not a massive hake fan. So I am looking forward to seeing what you
:47:01. > :47:13.do with it. In France, they used to steam it.
:47:14. > :47:18.Yes, it is beautiful. So the fish is in, skin side down?
:47:19. > :47:23.Yes, get that roasting. The next thing is the sauce reduction.
:47:24. > :47:41.You are creating a little butter sauce with this one.
:47:42. > :47:48.I need the chopped shallots and garlic. That will reduce down in the
:47:49. > :47:53.white wine and then I will get some body on there. Now the fish goes in
:47:54. > :47:58.the oven. It is a Spanish dish, almost
:47:59. > :48:01.classic. With the pork and the ham hock.
:48:02. > :48:06.Tell us about the ham hock? Well this one has been blanched to start
:48:07. > :48:10.with. So getting rid of the impurities of the salt. From there
:48:11. > :48:16.it goes into the pan. Now the water is up to the boil and braised for
:48:17. > :48:21.about three to four hours, really. Until it is tender. Then we can
:48:22. > :48:23.leave it in the liquid to cool down and that keep it is moist,
:48:24. > :48:30.basically. Tell us about Launceston Place, then
:48:31. > :48:37.it is a place where Tristan Welsh was there. You have taken over. It
:48:38. > :48:43.is going from strength? We are doing well. It has been a roller-coaster
:48:44. > :48:46.of a ride. I was up in Northumberland before. Now I have
:48:47. > :48:53.come down to London. It has been great, but with a lot of challenges,
:48:54. > :48:57.but we have got everything moving in the right direction. It has gotten
:48:58. > :49:02.busy again. There is sometimes a drop in trade when you change chefs
:49:03. > :49:08.but it is back up again now. What is that there? This is for the pickle.
:49:09. > :49:13.White wine vinegar, water, a pinch of sugar. Not so much. Then a little
:49:14. > :49:15.bit of honey to go in. About a tablespoon.
:49:16. > :49:21.Coming to London, it did not take long to get your star? It was quick.
:49:22. > :49:25.Very unexpected to be honest. It is not something I was
:49:26. > :49:28.anticipating, but it happened really quickly. It has been a great help to
:49:29. > :49:33.the business. What inspires you, then? London is
:49:34. > :49:38.an amazing place for receipts but does that add the inspiration for
:49:39. > :49:41.you, travelling? I love going out to the restaurants but at the minute I
:49:42. > :49:49.don't have the time. It is a bit demanding.
:49:50. > :49:54.Over the cucumber, there is thyme in the pickle. That helps to cook it.
:49:55. > :49:58.And you want me to make the butter sauce? Yes.
:49:59. > :50:02.And we have to get the ham on as well.
:50:03. > :50:06.So the fish is in skin side down in the oven.
:50:07. > :50:15.Yes, really simple in there with the sauce, just lemon and oil, sorry on
:50:16. > :50:21.the fish. Now the ham. If you can flake it down to small pieces. Pop
:50:22. > :50:35.it on the heat and warm it through. So the place has had a refush? Yes,
:50:36. > :50:48.the outside and -- so the place has had a refurb? Yes.
:50:49. > :50:54.And now this is the vinaigrette? Yes, this is for the potatoes.
:50:55. > :50:59.That will be great. The ham is starting to soften down there.
:51:00. > :51:06.As well as this, you are doing something else, can you tell us
:51:07. > :51:11.about it? It is starting next year. It is like a mentoring process of
:51:12. > :51:14.somebody on work experience. It is like the ultimate work
:51:15. > :51:20.experience. It is. They get to work with the
:51:21. > :51:25.head chef directly. I thought it was something great to be involved in. A
:51:26. > :51:31.good process. And it is nice to be involved in that this year. And this
:51:32. > :51:43.is you with a group of other chefs as well? Yes, a lot of chefs
:51:44. > :51:47.throughout that are involved. Add the butter and then strain it
:51:48. > :51:52.off. So strain off the shallots.
:51:53. > :51:57.You can leave it in if you like the texture.
:51:58. > :52:02.What about the potatoes? A little seasoning. I don't do it at the
:52:03. > :52:09.start. Or it could be salty. So, there are three types of mustard
:52:10. > :52:12.here. French mustard, English mustard.
:52:13. > :52:18.The English give it is a bit of kick as it has the heat. The grain
:52:19. > :52:23.mustard give it is acidity and texture. I like the versatility of
:52:24. > :52:29.the textures and the heat. And the spice. Tim, if you didn't have the
:52:30. > :52:34.ham hock or didn't have time to cook it, what else could you put in
:52:35. > :52:45.there? Any ham. Anything can go really well with it.
:52:46. > :52:48.The fish is just about there. We just have to turn it over and let
:52:49. > :52:57.it rest. Where is the honey? That is in the
:52:58. > :53:02.pickle with the cucumbers. They are softening down in there.
:53:03. > :53:16.Then they go on the ice. They gain the colour back.
:53:17. > :53:21.It is a gentle pickling. Right, we are ready when you are.
:53:22. > :53:25.The potatoes are ready. Thank you very much.
:53:26. > :53:31.So these cucumbers you don't want to warm them? No. It may seem strange
:53:32. > :53:37.but they go on cold. It is quite nice, a cold soft pickle
:53:38. > :53:48.that tastes really quite nice. So this is just about ready.
:53:49. > :53:54.This is the best way to do it. Warm it up with a few flakes on the
:53:55. > :54:02.plate. And then on the cucumber rolls... Yes.
:54:03. > :54:09., simple and the hake which is nice and tender now. The caramelised skin
:54:10. > :54:13.and the nice soft flesh. So you like to rest it a little
:54:14. > :54:19.first? Ideally. I treat the fish like the meat. In the sense that it
:54:20. > :54:22.needs to relax. If not, it does do the best for it. You get a softer
:54:23. > :54:28.fish. And you are decorating it with the
:54:29. > :54:37.leaves. Tell us about these? This is an oyster leaf.
:54:38. > :54:42.This is pesterlane. A few dotted on. I like them raw. I think that they
:54:43. > :54:53.have a beautiful gentle flavour. I don't see the point in cooking them.
:54:54. > :55:01.Where can you find snem maybe online? Yes, you can and some from
:55:02. > :55:10.the supermarkets. So, tell us about this dish? It is roast Cornish hake,
:55:11. > :55:14.with a potato salad and a pickled sauce.
:55:15. > :55:20.It looks spectacular. I know it will taste good. Dive into this one then,
:55:21. > :55:27.Greg. It looks lovely.
:55:28. > :55:30.Such simple flavours. It looks great.
:55:31. > :55:35.When I was in France they steam it. That is the classic way.
:55:36. > :55:41.They cook it on the bone. It is really moist.
:55:42. > :55:44.Happy with that? Hmm! Are you a hake convert. Maybe I am. It is
:55:45. > :55:54.delicious. Right we need win to go with this.
:55:55. > :56:03.Peter Richards has been in Bristol this week. So what did he choose to
:56:04. > :56:08.go with Tim's terrific hake? A dish like Tim's hearty hake calls for a
:56:09. > :56:14.white wine with style but also substance. We don't want anything
:56:15. > :56:19.too refined or fancy here. These are down to earth ingredients that cry
:56:20. > :56:23.out for the simple pleasures of an unpretentious white. Now
:56:24. > :56:32.traditional, understated European style white is best. Everything from
:56:33. > :56:36.Greek to this lovely Albarinho, but the best match comes from
:56:37. > :56:43.Mediterranean France and the old friend, specifically, the Cabrol
:56:44. > :56:51.Picpoul de Pinet Prestige 2012. The name Picpoul means lip stinger
:56:52. > :56:55.because of the grape's national acidity. So the wine is fresh, even
:56:56. > :57:01.in the fierce Mediterranean heat. When you smell this is smells like
:57:02. > :57:08.fresh herbs and glazed lemons, tieing in with the hake and the
:57:09. > :57:13.thyme and the seas purslane. It is fresh and credit Rick to compliment
:57:14. > :57:19.the fish and tying in with the cucumber. There is definitely a
:57:20. > :57:23.honey richness to temper the mustard kick and stand up to the potato
:57:24. > :57:29.salad and finally lovely savoury tones to work with the beautiful ham
:57:30. > :57:34.hock. So thank you for the ridiculousy tasty dish and here is a
:57:35. > :57:40.great-value white to wash it down in style! It certainly goes well. I
:57:41. > :57:44.have tried this. It is a great dish. And what do you think? It is a
:57:45. > :57:49.perfect marriage to it. It goes well with the fish. Not too heavy.
:57:50. > :57:55.Simple flavours. I think that the dish is amazing. Really good. Simple
:57:56. > :58:00.flavours, clean. The wine is a fantastic match.
:58:01. > :58:09.I agree! The honey cuts there Oh, the honey cuts through oh!
:58:10. > :58:12.LAUGHTER Right, let's get back to the main
:58:13. > :58:16.courses at the Great British Menu final judging. Daniel Clifford and
:58:17. > :58:22.Aiden Byrne are up next. So let's see how they got on! Next up is
:58:23. > :58:28.supercompetitive Tom Aikens, who has never cooked at the banquet. The
:58:29. > :58:32.judges' comments about the rabbit in the hat were not magical. Tom has
:58:33. > :58:36.had a rethink. Tom has come here to prove he can be
:58:37. > :58:43.in the top three. Can Tom get a third in the banquet
:58:44. > :58:49.with his newly named This Little Piggy Went To Market? Tom starts off
:58:50. > :58:55.plating up with his three different flavoured pork scratchings in
:58:56. > :59:01.bespoke comedy bags. Next up is the apple puree. Topped with granola.
:59:02. > :59:07.Then adding mashed potato and cabbage. Then grated chestnut and
:59:08. > :59:15.slices of pork. Topping the pork with apple and cider vinegar glaze
:59:16. > :59:24.and on the side a glass of cider. Wow! Well this is Tom's new dish,
:59:25. > :59:28.This Little Piggy Went To Market. Very beautiful-looking. The bag that
:59:29. > :59:33.the scratchings come in is very nice. A nice touch. I want to know
:59:34. > :59:39.how he got the crackling on the top like that? I amen chanted with it.
:59:40. > :59:44.The thing about it has gotten messy and now I #2350e8 like I have
:59:45. > :59:50.spoiled it. You are such a spoilsport. I like the forest idea,
:59:51. > :59:56.but it is not laugh out loud funny. I think it has a smile. Is a smile
:59:57. > :00:01.good enough? Next up and twice a finalist, representing Scotland is
:00:02. > :00:09.Michael Smith. He achieved a top-three placing with his fish
:00:10. > :00:22.dish. He is serving the playfully named I Love Kids but I Couldn't eat
:00:23. > :00:28.A Whole One! He starts to plate up with the salad and the yoghurt
:00:29. > :00:34.dressing and then couscous and hoping to raise a laugh, the wine in
:00:35. > :00:40.a wine skin. The filo parcels next, to be served with plan taken
:00:41. > :00:48.fritters and lime. The goat on toch the couscous and kidneys before
:00:49. > :00:51.being taken to the pass. APPLAUSE
:00:52. > :00:58.I hope he did it like last time. It is just divine. Could I have the
:00:59. > :01:06.Fez? Indeed. Rock on.
:01:07. > :01:12.I say. Look at that. This is the richest tagine. Ever! Lots of
:01:13. > :01:18.different textures. It is the most attractive looking food we have had
:01:19. > :01:23.today. So far, I think. This little samosa is with a floral flavour. It
:01:24. > :01:29.is wonderful and very crisps pastry. I think that the message, while
:01:30. > :01:36.going down the humour line, I understand it. It is important. If
:01:37. > :01:39.everyone is given a Fez it leads to great hilarity.
:01:40. > :01:44.Next up is Northern Ireland's Raymond McArdle. In the regionals,
:01:45. > :01:50.the venison was oversmoked and lacking humour. He created a new
:01:51. > :01:57.dish for today. The Happy Day's male is a venison burger with salsify and
:01:58. > :02:04.potato chips with a cheese fondue. Raymond starts with his cherry cola
:02:05. > :02:12.in a soda syphon. White the waiters are dressed as leprechauns. Then the
:02:13. > :02:18.brioche bun and salsify chips and topped with tomato ragu. Then the
:02:19. > :02:32.mushrooms and finally the cheese fond use in -- cheese fondue in a
:02:33. > :02:38.tube, served up in a take away bag. Core! Cheese. This is supposed to be
:02:39. > :02:44.cheese fondue This is not a normal chip, is it? Is it nearly raw
:02:45. > :02:52.parsnip chip? He has made a tomato ring out of jelly. How good was this
:02:53. > :02:57.Titanic dish? It was excellent. Could we bring it back. The burger
:02:58. > :03:01.is delicious, but where are the onions? Raw onions is what we need
:03:02. > :03:10.in here. Last up is the wild card. The
:03:11. > :03:18.returning competitor, Richard Bainbridge his which came first, the
:03:19. > :03:23.chicken or the egg dish was given a perfect execution. He is using a
:03:24. > :03:30.classic French technique. Richard starts his plate with his
:03:31. > :03:36.pilaf rice on a bed of crushed kiss tashows. Then on the Guinea fowl leg
:03:37. > :03:41.and the rainbow carrot. With Daniel basting the bladder, Richard plates
:03:42. > :03:49.up the onion and garnish. Finally he places the show-stopper element, the
:03:50. > :04:08.egg in a bed of hey. Just like before, boys.
:04:09. > :04:13.It's an alien! It's amazing! Hmm... What is that? What did we just see?
:04:14. > :04:20.Bladder. What? It is a classic way of cooking
:04:21. > :04:24.a chicken or poultry, you put it into a bladder. The rice is
:04:25. > :04:29.undercooked. But I think that the carrots are
:04:30. > :04:33.better than the last time. They are perfect. It is one of the things
:04:34. > :04:38.that the relationship with the elements are delicate and critical.
:04:39. > :04:43.If one breaks down, the dish does not bring home.
:04:44. > :04:48.Cooking complete, it is time to find out which three chefs are in
:04:49. > :04:55.contention for the top banquet. I think it is tight, but there will
:04:56. > :04:59.be happy chefs out there And some very unhappy ones.
:05:00. > :05:03.I'm sure you will all want to know who is still in there with a chance
:05:04. > :05:17.of cooking at the banquet. So, Oliver... In ninth place, it is,
:05:18. > :05:25.Raymond. In eighth place, it is Peter dts. In seventh place, it
:05:26. > :05:36.is... Colin? Sixthth place, it is... Tom. And then once again we have a
:05:37. > :05:44.tie near the top. Daniel, Richard, you are both in joint fourth
:05:45. > :05:49.position. That means Richard Bainbridge, Michael, Aiden, one of
:05:50. > :05:55.you will be cooking at the banquet. Well done.
:05:56. > :05:59.Next week you can see the chefs cooking the dessert courses again.
:06:00. > :06:04.Right it is time to answer some of your foodie questions. Each caller
:06:05. > :06:13.helps to decide what Greg is eating at the end of the show.
:06:14. > :06:18.First it is Janette for us. What is your question? I have four whole
:06:19. > :06:25.quails in the freezer. What is the best thing to do with them? I will
:06:26. > :06:32.take that. Spasm cock them. Cut them down, a little marinade, olive oil,
:06:33. > :06:41.honey, vinegar. Cook them under a grill.
:06:42. > :06:47.And also tandoory style spices. Just for the record, I would chop them up
:06:48. > :06:53.and fry them! What dish would you like to see, food heaven or food
:06:54. > :06:59.hell? Food heaven. Good. And Graham from Auve are, gne. Very
:07:00. > :07:06.nice. What question would you like to ask
:07:07. > :07:10.us? We have two fresh Dover soles, we would like ideas as to what to do
:07:11. > :07:15.with them. Magical. The best way is to roast
:07:16. > :07:21.them whole on the bone. Brown butter in the pan with it, really simple.
:07:22. > :07:31.Capers, some lemon. Just lightly dust it in flour. Take
:07:32. > :07:35.the fins off and oil first. Get it colouring. Feed in the butter and
:07:36. > :07:47.control the heat. So the secret is oil first, get the colour. Cook it
:07:48. > :07:52.in the oven and then do the French classic brown butter.
:07:53. > :08:01.Just for the record, I would chop it and fry it! What dish would you like
:08:02. > :08:07.to see? Food hell. Thank you! Susan, what is your
:08:08. > :08:14.question? I have a load of chestnuts. What can I do with them?
:08:15. > :08:24.Chestnuts? You could do roasted chestnuts. Slice them and put them
:08:25. > :08:29.in a salad. Sorry, mandolin? It is very sharp. Kitchens have them. Or
:08:30. > :08:36.cook them with chicken or veg stock and make a soup with it.
:08:37. > :08:41.Any advice for chestnuts? No, I don't know how to cook chestnuts,
:08:42. > :08:48.but I'm glad she's got a load of them! What dish would you like to
:08:49. > :08:52.see, food heaven or food hell? Food heaven.
:08:53. > :08:57.Right it is time for the omelette challenge. Who would you like to
:08:58. > :09:03.beat on the board, Allen? I would just like to get on the board.
:09:04. > :09:09.The usual rules apply. A three-egg omelette as fast as you can. I know
:09:10. > :09:19.you have practised this. Just a little last night.
:09:20. > :09:26.Well, you are doing it on The difference is that there on the Good
:09:27. > :09:29.Food show when you have it do it there are 1,000 people watching,
:09:30. > :09:49.here there are about 4 million watching! The clocks on the screens,
:09:50. > :09:57.three, two, one, go! He's practised! This is not going well, is it? We'll
:09:58. > :10:02.be on stage in a minute. You are 29 seconds, to beat.
:10:03. > :10:07.OK. I want it to resemble something like an omelette.
:10:08. > :10:18.It is looking a lot better than his! Really? ! Just for the record, I did
:10:19. > :10:24.eat his meal, it was delicious. Don't be put off by this.
:10:25. > :10:39.It has body to it. This one? I don't know.
:10:40. > :10:51.Am I in the bin? Right, Boy Band Ben... It was ten years ago.
:10:52. > :10:56.You get that. Tim, you have been practising? Yes,
:10:57. > :11:10.a lot of eggs. How many eggs? 19.
:11:11. > :11:18.You did 17.48 seconds. That puts you there! Steward's enquiry, that was
:11:19. > :11:22.two eggs. You have to come back again.
:11:23. > :11:40.But you're in good company. Listen... Bin? That is not a
:11:41. > :11:45.three-egg omelette! So, will Greg get his idea of food heaven? Lobster
:11:46. > :11:56.Thai curry with butter Basmati rice and coriander cress. Or food hell,
:11:57. > :12:04.deep fried egg yolk and smoked porcini.
:12:05. > :12:13.First, it is The Good Cook with Simon Hopkinson.
:12:14. > :12:18.It is hard not to be tempted by certain ingredients. I find all good
:12:19. > :12:24.cheese irresistible, but there is one blew cheese that is legendary.
:12:25. > :12:29.That cheese is Roquefort. It is unique and wonderful on its own,
:12:30. > :12:37.however it is lovely combined with sweet pears and bitter chicory
:12:38. > :12:42.leaves in this simple salad. Refreshing salad leafs in a bowl of
:12:43. > :12:51.iced water perks them up no end. Here I have a mixture of both red
:12:52. > :12:56.and the more common white chicory. You could use any bitter leaf, but
:12:57. > :13:03.for this salad I prefer to use this shape of chicory.
:13:04. > :13:08.Give them a nice fondle. Leaf them to soak in the iced water
:13:09. > :13:12.for ten minutes. Pour off the water and dry the
:13:13. > :13:19.leaves. I rather like the old fashioned
:13:20. > :13:24.salad shakers, but then I am an old fashioned sort of fellow. I'm sure
:13:25. > :13:29.if you have a spinner you will use that.
:13:30. > :13:34.Remember, Roquefort is salty. So for a nice contrast between the bitter
:13:35. > :13:42.leaves and cheese, use something sweet and fruity.
:13:43. > :13:47.Hmm, nice and fragrant. You cab not better the best combination. This is
:13:48. > :13:57.one of those. It is perfect. This is not a complicated salad. In fact it
:13:58. > :14:05.is more of an assembly. Arrange the chicory and handle the pear. Take a
:14:06. > :14:14.peeler, taking thin slivers of pear over the leaves.
:14:15. > :14:19.Crumble, crumble, it is just as much as you want or as little as you
:14:20. > :14:24.want. With me it is going to be fairly much.
:14:25. > :14:29.You want the salty lumps. Little explosions of saltiness and
:14:30. > :14:40.cheesiness. There we are. See, I have used it all. Lick your fingers.
:14:41. > :14:47.Finally, the finishing touches... Black pepper. Not too fine. It is
:14:48. > :14:53.nice to have little moments of it on your tongue while you are eating it.
:14:54. > :14:59.And some delicious walnut oil. No nuts, just the oil.
:15:00. > :15:03.It's a great salad, this. It seems an obvious thing to say, there is
:15:04. > :15:07.nothing wrong with it, otherwise I would not have made it, but there is
:15:08. > :15:13.something that is just very good about it. I can't think of anything
:15:14. > :15:23.nicer for lunch with a chum. A glass of fruity red wine. All is right
:15:24. > :15:30.with the world with this salad. Most of my favourite puddings come
:15:31. > :15:34.from childhood. None is more memorable than rice pudding. It is
:15:35. > :15:38.not to everybody's taste. Some have terrible memories of school rice
:15:39. > :15:45.pudding, but I will show you how to make it into a beautiful rice
:15:46. > :15:50.pudding. This is comfort food at its best. Especially when made in the
:15:51. > :15:57.most traditional way. Begin by preheating the oven to 150 degrees.
:15:58. > :16:02.Now measure out 40 grams of unsalted butter. There are fairly exact
:16:03. > :16:06.amounts in the pudding. I like to do it like this. Some may say you can
:16:07. > :16:11.throw it together, but the exactness of it, I think, it is important to
:16:12. > :16:17.the finished dish. So I will do it this way. Dead on. On to the stove.
:16:18. > :16:23.A low light. You will find pudding rice in the baking section of most
:16:24. > :16:29.supermarkets. Pour in golden caster sugar and
:16:30. > :16:36.season with a good pinch of salt. Stir it around. So all of the rice
:16:37. > :16:45.is coated. In a minute the butter separates from the sugar. That is
:16:46. > :16:50.done. In with the milk. All of that at the bottom you can
:16:51. > :16:55.feel it with your spoon, it is very crunchy. It has gone into lumps.
:16:56. > :17:00.This is intentional. As the milk warms through, that will melt the
:17:01. > :17:06.sugar away. It will all come together, don't buyer. Keep stirring
:17:07. > :17:12.until all of the sugar has dissolved and then pour in some double cream.
:17:13. > :17:19.A little vanilla make it is taste even better.
:17:20. > :17:26.Oh, go on, a drop more. Some like to put fruit in it like
:17:27. > :17:35.race yens and things like that. I like it plain. As children my
:17:36. > :17:46.brother and I turned into adding jam. My brother's was red and mine
:17:47. > :17:52.way pink. Now as this is coming to the boil there is no heat loss. This
:17:53. > :17:58.method ensures you get the nice even mass of rice and milk. Rice pudding
:17:59. > :18:02.and nutmeg go hand in hand. So be generous with it. Now bring it
:18:03. > :18:09.quietly to a simmer. Bake it in the oven for about an hour or maybe
:18:10. > :18:13.slightly more. Check on the pudding halfway
:18:14. > :18:20.through. It is still liquid. You can see the
:18:21. > :18:25.tarpaulin skin of mine doing its thing. It is smelling fantastic. I'm
:18:26. > :18:34.going to pop a little foil on the top. It will carry on cooking but
:18:35. > :18:52.not brown too much. Just rest it on the top.
:18:53. > :19:05.OK I think we are there. The moment of truth.
:19:06. > :19:13.It seems odd to say it melts in the mouth but the rice is so lovely and
:19:14. > :19:21.soft. It is a perfect pud, that's what it is.
:19:22. > :19:26.There is more from Simon on next week's show. It is that time to find
:19:27. > :19:29.out in the show if Greg is facing food heaven or food hell. Food
:19:30. > :19:32.heaven would be lobster. It would.
:19:33. > :19:37.This may be the second time you have tried it? Literally.
:19:38. > :19:42.Or it could be the monkfish. Fried with a Chinese sweet and sour
:19:43. > :19:49.sauce to go with it. I was going to ask these guys what they wanted but
:19:50. > :19:52.it did not really matter. It was 3-0.
:19:53. > :19:58.But to tell you, they chose monkfish. Both of them.
:19:59. > :20:03.Thanks, lads, not to be nasty! So, the guys are going to prepare this.
:20:04. > :20:10.Meanwhile, we are going to make the Thai curry piece.
:20:11. > :20:21.If you can chop the chillies. All of them? Yes.
:20:22. > :20:31.So, a hot lobster? Well, it well even out. We have the chillies, the
:20:32. > :20:42.ginger, the shallots, the garlic, the galangal. Of course you know of
:20:43. > :20:51.galangal? I love it! Smell it. It smells like... You gave it to me!
:20:52. > :20:56.I didn't tell you to eat it! Now the lemongrass. Want some? In with the
:20:57. > :21:00.garlic and the whole lot to be placed in a food processor. So all
:21:01. > :21:06.of that in there. Do I get to do something in You can
:21:07. > :21:18.put the lid on and blitz it. Cheers, James.
:21:19. > :21:25.Press on. Oh! Now we can feed in the chillies.
:21:26. > :21:31.I would love to feed in the chillies, thank you.
:21:32. > :21:40.Do I pour it in? Yes, keep it going. It is harder than it looks, this.
:21:41. > :21:45.That's it. Keep going. Honestly, I thought you had the
:21:46. > :21:51.easiest job in the world! You thought it was the easiest job in
:21:52. > :21:56.the world? ! It is harder than it looks, basic food processing! Keep
:21:57. > :22:09.it going. OK. I'm watching it. Look what
:22:10. > :22:14.happens if I don't... Keep your hand on it! As well as on tour, there is
:22:15. > :22:22.a DVD. There is a DVD. It is out on Monday.
:22:23. > :22:30.The Back of My Mum's Head. It is out now. My stand-up DVD.
:22:31. > :22:38.Have I done it well? Kind of. What do you mean? It smells lovely.
:22:39. > :22:46.Keep continuing to do this. We need a nice hot wok over here.
:22:47. > :22:57.The rice has gone in with cinnamon and cloves in there.
:22:58. > :23:02.Happy with that? Really happy. A lovely consistency.
:23:03. > :23:07.It is chunky but it will do. In with the oil. The lobster is being
:23:08. > :23:15.prepared. A couple of tablespoons. It is a bit thick. Chunky, but it
:23:16. > :23:22.will do. If in with the Kaffir limes. Smell
:23:23. > :23:31.it, don't eat it! Now with the spices.
:23:32. > :23:43.What are they? I was not listening. Palm sugar. Shaoxing. Tamarind and
:23:44. > :23:52.this stuff. Don't eat that. Oh, that is revolving! Yeah. Yeah.
:23:53. > :24:00.Is this anything to do with the meal? We have paprika, coriander.
:24:01. > :24:03.This is fish piece, fermented fish eggs.
:24:04. > :24:06.Don't put it in the meal. We have to eat that.
:24:07. > :24:12.Put a bit in there. I don't want any of that in there.
:24:13. > :24:23.It is punkent, but good stuff. It smells like unhappiness! Now the
:24:24. > :24:28.rice. Now a little tamarind. You can taste
:24:29. > :24:32.that if you want. I don't trust you after the fish
:24:33. > :24:38.thing. Now mix it together and then add the
:24:39. > :24:48.lobster once this comes to the boil. Chop a little coriander, please.
:24:49. > :24:53.Add some lime. The rice is finished off with butter.
:24:54. > :24:58.So this is an incredibly unhealthy dish, right? No, this is OK. A
:24:59. > :25:02.little butter to finish it off but this is OK.
:25:03. > :25:07.The lime juice. This is baby coriander. You can taste this.
:25:08. > :25:09.What is the difference? Just small coriander.
:25:10. > :25:15.Just small. Right.
:25:16. > :25:20.Definitely coriander. Lovely. Delicious.
:25:21. > :25:25.Right now the lobster. At this point.
:25:26. > :25:32.This is raw? No, this is cooked. If it was raw, the lobster would be
:25:33. > :25:36.blew. If you can decorate the lobster on the slate, that would be
:25:37. > :25:42.good. Ready for the rice? Yes in a second.
:25:43. > :25:46.Now the lobster. That goes in. This is great. Thai is my favourite
:25:47. > :25:54.food. So fresh coriander. You make a nice
:25:55. > :25:58.green curry, don't you? Well, I have cooked one meal in my entire life,
:25:59. > :26:04.it was a green curry. Was it nice? It was nice, I think!
:26:05. > :26:14.Well the secret is with this, is once the lobster is in add a bit of
:26:15. > :26:16.salt. Is this a dish you have cooked
:26:17. > :26:21.before. No, I am making it up.
:26:22. > :26:28.It is a bit odd. Is it spicy? Yep! You can reduce the
:26:29. > :26:35.chillies down if you want. It is not that fish mon strosity
:26:36. > :26:50.coming back at you? No, it is just a bit warm. You like hot curries? No,
:26:51. > :26:58.is despise them! This is pretty hot! Right so, what is the DVD called,
:26:59. > :27:02.then? It is called The Back of My Mum's Head. Thank you for asking. It
:27:03. > :27:08.is out now. Where next? Nottingham and then all
:27:09. > :27:13.over the shop. Back to London for a week at Christmas.
:27:14. > :27:20.So, the fragrant rice, lobster curry with a bit of lime. You may need
:27:21. > :27:23.this to cool you down. It is a bit hot.
:27:24. > :27:28.I'm a bit worried if you are saying it is hot. It is definitely spicy.
:27:29. > :27:41.It is proper hot. Now a little coriander to cool it
:27:42. > :27:48.down a little bit. Am I eating it now? Just with my
:27:49. > :27:57.fingers? I'll just slam my face into it! I warn you, it is hot.
:27:58. > :28:02.It looks lovely. How hot is it? Hot. And to go with this we have a Cono
:28:03. > :28:09.Sur Bicicleta Viognier 2012. Widely available, priced at ?7. 50.
:28:10. > :28:15.Oh, it is hot all right! It is delicious.
:28:16. > :28:25.Thank you. As I asked for it, a vase of wine!
:28:26. > :28:33.It is a bit warm. Those chillies are hotter than rehearsal! It has got a
:28:34. > :28:38.kick. Hey, look, it can't always goo smoothly. These guys nailed their
:28:39. > :28:44.meals! Half of the chillies next time. I have been stitched up by the
:28:45. > :28:47.girls over there! Well that's all from us today on Saturday Kitchen
:28:48. > :28:50.Live. Thanks to Ben Tish, Tim Allen and Greg Davies. Cheers to Peter
:28:51. > :28:53.Richards for the wine choices! All of today's recipes are on the
:28:54. > :28:55.website at: bbc.co.uk/saturdaykitchen. You can
:28:56. > :28:58.enjoy more recipes tomorrow morning on BBC2 at 10am in another of our
:28:59. > :29:01.Best Bites programmes. In the meantime, have a great day and enjoy
:29:02. > :29:03.the rest of your weekend.