:02:21. > :02:24.I see my job as spinning plates. One falls off, kick them all going.
:02:24. > :02:29.The it it must have been quite difficult to go from one of the
:02:29. > :02:33.biggest bands of the 1980s to go into acting, and be taken seriously.
:02:33. > :02:39.Not really, I was at drama school when I was seven years old. I was
:02:39. > :02:44.there for 10 years. I did all of those 1970s shows. The Chancellor
:02:45. > :02:48.of the Exchequer Nouri! Yes, all of those. So, the band was an
:02:48. > :02:54.extension of that kind of thing. Going back into drama, it was
:02:54. > :02:58.natural for me. But there are not many people who have success in
:02:58. > :03:06.bands like Das and then success like you have had later on. I did
:03:06. > :03:13.my first TV when I was seven, 43 years ago. Well now, you're on a
:03:13. > :03:18.cooking show, you can take that off your list as well. We will be
:03:19. > :03:23.asking you food heaven, or food hell. I would say we're talking
:03:23. > :03:28.about lunch, but it is kind of desert. Food heaven, what would it
:03:28. > :03:33.be? A for me, haven't would be crab. My mum and dad lived down in Dorset
:03:33. > :03:39.for a long time. You get some fantastic crowds down there. It is
:03:39. > :03:46.a big part of their diet. What about food hell? Beef, I never eat
:03:46. > :03:51.it. A I was vegetarian in the 1980s for about seven years. That is a
:03:51. > :03:57.good reason not to like it. I have got back into everything, apart
:03:57. > :04:01.from beef. I just do not see it. It is not that it turns me off, I just
:04:01. > :04:08.do not get it. When I put it in my mouth, it feels like a piece of
:04:08. > :04:18.rubber. There you go. I have got something a bit different, a whole
:04:18. > :04:44.
:04:44. > :04:52.Sounds great to me. It for me, it Listen, they both sound good now!
:04:52. > :04:55.It went down well in the rehearsal. Now, let's meet our other table
:04:55. > :05:00.guests. We have Lesley, who do you have
:05:00. > :05:05.with you? I have brought back my daughter Amanda.
:05:05. > :05:11.Amanda, you have come back from Australia, but want to head back?
:05:11. > :05:15.Yes, in January. It could be easy on the paper work,
:05:15. > :05:19.you could do a deal? The food is great there? It is awesome. The
:05:19. > :05:24.choice is there. The fish is wonderful.
:05:24. > :05:27.It is great here, but the crabs here are pretty good. If you would
:05:27. > :05:37.like to ask a question on the show, fire away.
:05:37. > :05:47.
:05:47. > :05:51.If you would like to ask a question We will be asking you on the show
:05:51. > :05:56.if Martin should be getting food heaven or food hell.
:05:56. > :06:01.So, familiar faces on Saturday Kitchen. Mainly as thinks
:06:01. > :06:06.restaurant, Trinity, is just down the road it is Adam Byatt.
:06:06. > :06:14.Literally, the restaurant is down the road? Yes, two miles away.
:06:14. > :06:21.So, on the menu today is what? Torbay sole with mussels leeks,
:06:21. > :06:27.samphire and Monk's Beard. We have with it mussels and samphire.
:06:27. > :06:33.Also a little fish stock. I have this lovely lemon sole.
:06:33. > :06:38.Obviously Dover sole being the most expensive one? I think it is a bit
:06:38. > :06:41.prohibitive for me on the price. It is a beautiful piece of fish. I
:06:41. > :06:49.love lemon sole. It must be four times the price of
:06:49. > :06:54.one of these? Yes. We use Torbay sole with mussels
:06:54. > :06:59.leeks, samphire and Monk's Beard. It is seasonal.
:06:59. > :07:04.Meg rin sole is a little anaemic? It is an ugly one.
:07:04. > :07:09.But these are bottom feeders. You can see with the fillets, there is
:07:09. > :07:12.a dark side that blends into the sand and the white bit is
:07:12. > :07:16.underneath as it sits on the bottom of the ocean.
:07:16. > :07:18.That is it. We are making a fish stock out of
:07:18. > :07:23.We are making a fish stock out of the bones.
:07:23. > :07:27.I know that Bill is interested. He is learning about the different
:07:27. > :07:31.types of fish over here? It is quite different. The fish are
:07:31. > :07:34.bigger in Australia. They are big and chunky with the
:07:34. > :07:42.fillets and things. Size is not that important, Bill,
:07:42. > :07:47.you know whey mean? I don't know! So, these what are you doing?
:07:47. > :07:52.skinning the sole here. Getting the knife under the flesh and moving
:07:52. > :07:56.the fish rather than the knife. So, four fillets on a flat fish.
:07:57. > :08:03.You could, of course, get the fishmonger to do that.
:08:03. > :08:08.In here is wine and water? Yes, with white vegetables. So, onions,
:08:08. > :08:15.celery, leeks, and a few peppercorns.
:08:15. > :08:22.The reason for the white veg is to keep the colour? Yes, you want it
:08:22. > :08:27.all to cook at the same time too. . These, you want them nice and
:08:27. > :08:34.thin? Yes, please. On the angle, nice and thin. This is a cracking
:08:34. > :08:41.dish to do at home. I wanted to do a dish that my mum could do at home.
:08:41. > :08:47.No chefy stuff. Just give me the Grayy! She doesn't
:08:47. > :08:53.talk like that! Now, roll these up. That gives density to the fish.
:08:53. > :08:59.So, you have the fillets there. That's it.
:08:59. > :09:06.I with -- we are going to build this.
:09:06. > :09:11.I love these little pots. How is it looking so far? It looks
:09:11. > :09:20.great. Samphire, have you ever heard of it?
:09:20. > :09:24.It is called sea asparagus. Now, a few mussels in there. All of
:09:24. > :09:30.this cooks together at the same time.
:09:30. > :09:36.Small asparagus, Bill, look at that! It has a weird taste to it.
:09:36. > :09:43.It is salty it is picked along the beaches.
:09:43. > :09:53.Can you replace it with anything? No, it is what it is. Don't start
:09:53. > :09:54.
:09:54. > :09:58.messing with, Bill! Now, we put a little bit of stock and butter in
:09:58. > :10:02.there. Put the lid on and straight in the oven for three or four
:10:02. > :10:07.minutes. Right, I have leek here you want me
:10:07. > :10:10.to blend this? I want to add a leek oil.
:10:10. > :10:19.It keep it is nice and fresh. This adds to that.
:10:19. > :10:23.A leek oil? You do that using? Using the dark green.
:10:23. > :10:27.That's a good way to use the green. Often when you are cooking with
:10:27. > :10:33.leeks you use the white. It is a good way to use the green.
:10:33. > :10:41.Often when you do this, do you blanch it? I don't, but you can.
:10:41. > :10:45.A little bit of salt to go with it. Use and vegetable oil, use a
:10:45. > :10:49.neutral oil, not olive oil. On the grape vine I have heard you
:10:49. > :10:58.are opening a new restaurant? trying to.
:10:58. > :11:06.You are trying to? I think there is a... Do you do that on purpose,
:11:06. > :11:10.starting that? There is a really movement toward a more simplyified
:11:11. > :11:19.food in this country. Using the term brasserie and breest row is
:11:19. > :11:23.wrong, but what we have is -- and bistro is a wrong term, we have
:11:23. > :11:27.located a great site which is all going through the motions and
:11:28. > :11:32.hopefully that will open. It feels like a natural progression.
:11:32. > :11:37.We have been open five years now. It is going well. I will put salt
:11:37. > :11:42.in here. This is important it draws out the moisture. We want the
:11:42. > :11:46.colour to go really nice, but this stop it is burning.
:11:46. > :11:51.This goes a lighter colour when you are blending it, but it is the air
:11:51. > :11:58.in the oil. Put a bit more oil or you may be
:11:58. > :12:08.there for a while. If you would like more on this
:12:08. > :12:11.
:12:11. > :12:16.recipe, check the website at weebweebweeb or call us on: --
:12:16. > :12:21.check this website at bbc.co.uk/saturdaykitchen or call
:12:21. > :12:26.us on: Now I'm putting a lid on the leek
:12:26. > :12:31.to press it down. What it does is to create a bit of steam.
:12:31. > :12:36.Are you charring them? Yes, colouring them well. Pop a plate on
:12:36. > :12:42.top. A little bit of butter as you are here. It makes you happy.
:12:42. > :12:47.Don't know what you mean?! Leave it to sit in the pan, the heat from
:12:47. > :12:52.the pan will cook that through. 7 have decided I will not use butter
:12:52. > :12:58.anymore in my cooking. Are you not? No, I'm going to use
:12:58. > :13:02.dripping! Good for the lips, not the hips.
:13:02. > :13:06.Exactly. Let's have a look at. This
:13:06. > :13:12.There is your oil. It will go lighter. That is the colour you get.
:13:12. > :13:17.If you leave it, this is what you end up with. If you leave it a long
:13:17. > :13:22.time. This was made yesterday, so there are three stages. That was
:13:22. > :13:26.made now, that was made in rehearsal, and that was made
:13:26. > :13:31.yesterday. It just goes clearer as the sediment drops.
:13:31. > :13:34.I remember the last time I came on I made a watercress oil and turned
:13:34. > :13:39.it into a mayonnaise. I do remember that.
:13:39. > :13:44.So, we lift that out. Look, three minutes. You can cook this so
:13:44. > :13:48.quickly at home. As your mum has told you.
:13:48. > :13:52.Exactly. I want to reduce the sauce down.
:13:52. > :13:56.It is very, very fast the sole. Really fast, but in there now is
:13:57. > :14:02.the fish stock, all of the juice from the mussels which have been
:14:03. > :14:07.cooked. A lovely flavour. Obviously the leeks and the samphire have
:14:07. > :14:14.played their part in imparting flavour in there. So you have a
:14:14. > :14:20.really delicious fishy stock. I want to reduce that down quickly.
:14:20. > :14:24.And you have this. Yep, a little bit of creme fraiche
:14:24. > :14:30.in there. Are you not a fan? Not really. It
:14:30. > :14:36.is to do with acidity. We want to add the creme fraiche which is
:14:36. > :14:42.better for that Now, what is this? It is a little
:14:42. > :14:48.bit of sea astor. What is that? See, Bill is
:14:48. > :14:52.learning! Sea astor. I'll be charging you after this Bill.
:14:52. > :14:57.It is like samphire, it grows on the beaches on the shore it is just
:14:57. > :15:03.a sea vegetable it is lovely and crisp. A lot of this is crisp and
:15:03. > :15:07.fresh. Cooking nowadays is fresher than it was when you and I started.
:15:07. > :15:13.I think that is important. It is a lovely movement.
:15:13. > :15:17.So, the stock here, the reason you cook it for 20 minutes, it goes
:15:17. > :15:24.bitter? Yes, after 20 minutes there is no flavour to take out. You just
:15:24. > :15:30.want to cover it. White bones or salmon bones but not
:15:30. > :15:37.oily mackerel. Yes. I don't wash the leek, there is
:15:37. > :15:42.dirt under the layers, but I will peel that off and take it out then.
:15:42. > :15:46.Good you said that. It is important to wash leeks, but
:15:46. > :15:51.we cook them like that, if you wash them before, they will not colour
:15:51. > :15:54.are in the pan. So we had to come up with a way to
:15:55. > :15:58.do this. Now the leeks and the sole like
:15:58. > :16:08.that rolling it up give it is the density.
:16:08. > :16:08.
:16:08. > :16:17.This is old school. Yeah, really old school. That is
:16:17. > :16:23.what you call a porpiette. Mornay, with a cheese sauce! That's
:16:23. > :16:30.what we used to call it! Now we take the outside of that leek off.
:16:30. > :16:34.Like so. Pull that off. Just that this adds texture and
:16:34. > :16:39.another lovely flavour in it. We want a little bit of char in there
:16:39. > :16:44.it is all soft. The sauce on the top. That is just the stock reduced
:16:44. > :16:52.down with a little bit of the mussel sauce. It is really flavour
:16:52. > :16:58.some. I will finish it with the lovely leek oil that will freshen
:16:58. > :17:03.it up. So remind us what that is again?
:17:03. > :17:08.Torbay sole with mussels leeks, samphire and Monk's Beard.
:17:08. > :17:12.With a little bit of leek oil. Yep.
:17:12. > :17:19.Absolutely fabulous. That is on the menu at the moment.
:17:19. > :17:25.It's on the menu? Yep. Another plug! This looks amazing.
:17:25. > :17:29.This sea astor, where can you buy it? You can buy it in the
:17:29. > :17:34.supermarket. Really? I can see me going to the
:17:34. > :17:39.beach to pick it up. You will identify it if you are on
:17:39. > :17:44.the beach. We have a guy who picks this up for us.
:17:44. > :17:46.It is lovely. Really delicate. The most important thing is the
:17:46. > :17:52.cooking temperature, not overcooking.
:17:52. > :17:58.It is really delicate. Great. Nice and easy. We need wine to go
:17:59. > :18:05.with this, we have sent our wine expert Susy Atkins to Devon. What
:18:05. > :18:09.has she chosen to go with Adam's has she chosen to go with Adam's
:18:09. > :18:14.super sole? I'm here in the grounds of beautiful Exeter cathedral. It
:18:14. > :18:24.is not far from the shops so I'm off to find the best wines for
:18:24. > :18:28.
:18:28. > :18:34.Adam, your sole and mussels really evoke a sense of the sea. The crisp,
:18:34. > :18:41.light nature of sovsov springs immediately to mind, but, be --
:18:41. > :18:46.sovsov, but be careful, a ripe New World version would threaten to
:18:46. > :18:53.overwhelm the settle ti of the dish. So I'm going for a blend. So the
:18:53. > :18:57.wine I have chosen is the Grande Reserve Bergerac 2010.
:18:57. > :19:07.Soave Classico Cantina Di Negrar 2010 is a classic pairing of white
:19:07. > :19:07.
:19:07. > :19:14.grapes which marries the crisp, lean top not of sovion blank.
:19:14. > :19:19.It has a settle scent there, a bit of lime going on. This is a clever
:19:19. > :19:25.balancing act. There is enough of a crisp tang to act like a squeeze of
:19:25. > :19:30.lemon over the sole and the mussel and the sea herbs, yet there are
:19:30. > :19:38.richer depths that will work with the charred leeks and the
:19:38. > :19:44.gentleness of the wufpl -- wonderful creme fraiche. So, the
:19:44. > :19:49.fish has sole and so does the wine. What do you reckon on the wine?
:19:49. > :19:54.like it. It has a really nice credit RUSI flavour, and a bargain.
:19:54. > :20:03.I would not drink it on its own, but great with food.
:20:03. > :20:09.I would say the same. If it was a glass of win at home it is a bit
:20:09. > :20:12.sharp, but something like that with what you have cooked. It is great.
:20:12. > :20:18.Girls what do you think? It is great.
:20:18. > :20:24.Bill? I think it is great. You can join us at the chef's table,
:20:24. > :20:28.write to us with your name and address and importantly a daytime
:20:28. > :20:35.telephone number. Don't forget to put a stamp on your envelopes,
:20:35. > :20:43.please. Later on, Bill has a sizzling pork dish to show us.
:20:43. > :20:48.Are there fancy ingredients in there? No, pork, spices a lot of
:20:48. > :20:52.chilli. First to start us off though, is
:20:52. > :21:02.Rick Stein in Goa. He starts us off with a masterclass.
:21:02. > :21:11.
:21:11. > :21:12.I can remember arriving in Goa off one of those
:21:12. > :21:14.My friend Rui says us northernEuropeans look like bottles of milk.
:21:14. > :21:16.I came into this brightness. You had-to shield your eyes it was so bright.
:21:16. > :21:19.And out of the airport into all this-colour and light and friendliness.
:21:19. > :21:23.And we finally got to the hotel after a long, bumpy bus ride.
:21:23. > :21:28.I remember I was a bit disorientated-but I ordered this tandoori pomfret
:21:28. > :21:31.and it arrived with this beautiful masala,
:21:31. > :21:37.smelling of cassia and cloves and ginger.
:21:37. > :21:41.I remember thinking, "Wow, this is something,the sort of place I'm looking for."
:21:41. > :21:51.I look for wonderful singy foodexperiences and I found it in Goa.
:21:51. > :22:07.
:22:07. > :22:09.We always stay at the same hotel and the chefs are all young and enthusiastic
:22:09. > :22:11.really bright and keen to talk to me- about how things are cooked.
:22:11. > :22:13.But the man I owe the greatest debt to, who runs the hotel, is Rui.
:22:13. > :22:22.There's nothing he doesn't know about Goan cooking.
:22:22. > :22:26.Rui fries off some onions and garlic- and turmeric in oil.
:22:26. > :22:31.Then he adds lentils and water and brings it to a gentle simmer for about 30 minutes
:22:31. > :22:33.until the Dhal is thickened.
:22:33. > :22:41.Then he takes it off the heat -and here comes the bit that really matters - he adds MORE oil
:22:41. > :22:44.and fries black mustard seeds till they pop.
:22:44. > :22:50.Then he adds a good quantity of strong Goan garlic then plenty of red onions.
:22:50. > :22:54.They're really strong in Goa, a lovely, biting flavour.
:22:54. > :22:59.Now he adds tomato, all freshly fried.
:22:59. > :23:06.Then green chilli, finely chopped, fried only for a little time sothe colour and flavour is preserved.
:23:06. > :23:13.Finally, a little asafoetida, that pungent spice from India - a little goes a long way.
:23:13. > :23:18.Now he pours that into the Dhal and this is his original touch
:23:18. > :23:20.because all those last minute fried ingredients make it so special.
:23:20. > :23:20.Aser
:23:20. > :23:26.Aser fer
:23:26. > :23:30.Goans love food. Every Saturday, Sunday for them is a feast day.
:23:30. > :23:34.And after some local brew, Cardufenny,
:23:34. > :23:39.their appetite really doubles up and they really go for it.
:23:39. > :23:42.Then he fried the fish,
:23:42. > :23:46.after marinating this black pomfret in turmeric and lime juice.
:23:46. > :23:51.In England you could use John Dory,sole or fillets of haddock or cod.
:23:51. > :23:57.He fried it on both sides, dressed the dish with onions and tomatoes
:23:57. > :24:02.and finally adds the sweet fresh tasting masala dhal.
:24:02. > :24:05.All right, Lassie. Goan dog, very nice.
:24:05. > :24:09.OK, to try Rui's dish.
:24:10. > :24:12.Pomfret, perfect.
:24:12. > :24:14.The dhal...
:24:14. > :24:17.The dhal...to die for.
:24:17. > :24:23.Rui's a natural cook. He wassurprised when we wanted this recipe- cos it's something he knocked up.
:24:23. > :24:28.But that's what natural cooks do. It's just like speech or thought.
:24:28. > :24:32.Cooking is just a natural process
:24:32. > :24:42.and it just shows in this beautiful, simple dish.
:24:42. > :25:06.
:25:06. > :25:08.It's spring slipping into summer and you feel so optimistic
:25:08. > :25:10.and I'm going to cook a reallyoptimistic dish which is Nasi goreng
:25:10. > :25:12.but I'm going to finish it off with some local mackerel.
:25:12. > :25:13.First, I whizzed up this Nasi goreng- paste in a liquidizer
:25:13. > :25:15.and I used peanuts, red chillies, garlic, shallots,
:25:15. > :25:20.this shrimp paste, which is like something Chalky rolled in.
:25:20. > :25:22.It smells totally disgusting. I'll give him some in a minute.
:25:22. > :25:24.Then we've got some Indonesian Soy sauce called Ketchup manis and it's quite sweet.
:25:24. > :25:29.And finally tomato puree or ketchup if you prefer.
:25:29. > :25:31.Now, I'm going to fry off the Nasi goreng paste.
:25:31. > :25:38.So into this very hot wok I'm going to put a couple ofspoonfuls of oil and add the paste.
:25:38. > :25:44.I really like this cooker I've got.It's called a shidiri and my friend Rui in Goa gave it to me.
:25:44. > :25:54.The more the wind blows the hotter the charcoal gets and it's fantastic.
:25:54. > :25:56.So, just stir that around.
:25:56. > :26:01.Now I'll add the rice which I cooked- two hours ago and let go cold.
:26:01. > :26:09.It's important not to use freshlycooked rice cos it never tastes asgood. Just stir it to warm the rice.
:26:09. > :26:13.While I'm waiting for that I'll cut up this omelette.
:26:13. > :26:17.These are made with eggs from my son, Edward's, chickens.
:26:17. > :26:23.They are so yellow. There's nothing like free range chickens.
:26:23. > :26:26.I find having hens in the garden really soothing.
:26:26. > :26:28.I go and talk to them in the morning.
:26:28. > :26:33.There we go. That looks lovely.
:26:33. > :26:36.And now some flaked onion.
:26:36. > :26:39.We deep fried this earlier, this flaked onion.
:26:39. > :26:46.You can put what you like in them and quite often they have prawns.
:26:46. > :26:50.These are just some peeled prawns that add to the flavours.
:26:50. > :26:52.So, in those go.
:26:52. > :26:59.And next - and this is my bit of personalisation of the dish - is some mackerel.
:26:59. > :27:03.Now, I caught these mackerel yesterday
:27:03. > :27:06.and we grilled them this morning and just let them go cold.
:27:06. > :27:12.You just flake the mackerel off and throw it in there.
:27:12. > :27:16.I won't waste your time doing them all so I've done some already.
:27:16. > :27:26.It's a lovely breakfast dish. Same sort of idea as kedgeree.
:27:26. > :27:26.
:27:26. > :27:31.Now a bit of green texture. First of all, some cucumber.
:27:31. > :27:35.Just roughly chopped up cucumber and some spring onions.
:27:35. > :27:40.They go in too and we're just about there.
:27:40. > :27:49.A little bit more seasoning in the shape of ordinary light soy sauce.
:27:49. > :27:52.And finally, some salt. Look at that.
:27:52. > :27:57.It makes me think of spring,all those lovely green colours there.
:27:57. > :28:01.Green and yellow. Buttercups in grass.
:28:01. > :28:08.Just about it, so we'll dish it up and give it a try.
:28:08. > :28:10.The smell of dishes like that,
:28:10. > :28:20.hot rice, fish and spiceis as evocative to me as music is.
:28:20. > :28:26.
:28:26. > :28:27.Aser fer teeda
:28:27. > :28:27.Aser fer teeda I
:28:28. > :28:32.Aser fer teeda I will
:28:32. > :28:37.Aser fer teeda I will definitely be making mackerel nasi goreng the
:28:37. > :28:47.next time I go fishing. This year has been a great year for the
:28:47. > :28:48.
:28:48. > :28:51.garden. We have had a fair bit of rain! Now these tomatos from my
:28:51. > :28:57.garden. They are a little squashed, they
:28:57. > :29:00.have been on my motorbike. They look fantastic. Mine are all
:29:00. > :29:06.out of shape. I leave mine on the window sill.
:29:06. > :29:10.I think this is how the tomatos should be. All gnarly. I thought we
:29:11. > :29:17.would do a simple soup with this. It is really simple. Cooked in four
:29:17. > :29:26.or five minutes. We have tomatos, a little bit of garlic, onions, cream,
:29:26. > :29:29.of course, a little bit of coriander, stock and you can use
:29:29. > :29:34.coriander, stock and you can use the shop-bought tomatos. First we
:29:34. > :29:37.get the chicken stock on. You can use vegetable stock of
:29:38. > :29:42.course. I was at home, about to make a
:29:42. > :29:50.salad with our tomatos from the garden. She only said to me, can we
:29:50. > :29:55.not go to the shop and get some. I said what was the difference, she
:29:55. > :30:01.said she never fancies them from the garden.
:30:01. > :30:11.What was wrong with them? I don't know, I think she sees the mud and
:30:11. > :30:14.
:30:14. > :30:24.the sticks, on them! Now, we need to put these tomatos cut in halve
:30:24. > :30:26.
:30:26. > :30:36.and down side on the pan. Now, acting was in your career from
:30:36. > :30:37.
:30:37. > :30:41.a very young age with your brother? Yes, I did Jack anory with my
:30:41. > :30:47.brother. Then I went into Spandau Ballet. The first thing after
:30:47. > :30:55.Spandau Ballet that we did, then me and my brother were offered the
:30:55. > :30:59.movie the Kray Twins. So early on in my life we were
:30:59. > :31:04.always together. Obviously with the band, how did it
:31:04. > :31:08.all start, then? Was it you and your brother that set it up and
:31:08. > :31:12.others joined? No, it was my brother's band. A school band that
:31:12. > :31:21.he had when he was 15. The minute we realised it would be successful
:31:21. > :31:25.my mum said to him, you have to put Martin in! So I was not stupid, I
:31:25. > :31:30.hung on to his coat and went for the ride. That's the truth of it,
:31:31. > :31:34.really. But we had a fantastic, what, 12
:31:34. > :31:43.years of success. It is hard to get in that business.
:31:43. > :31:48.Was it right you could not play an instrument when you first started?
:31:48. > :31:57.Yes, my brother said they were looking for a bass player, they had
:31:57. > :32:01.a show to do in three week's time. So I thought it was now or never. I
:32:01. > :32:05.picked up the guitar and three weeks time I was doing the show
:32:05. > :32:11.with him. You sold about 25 million albums?
:32:11. > :32:16.Yes, something like that. I have only been paid for about 500,000!
:32:16. > :32:21.It was a massive success. I remember with my sister, you will
:32:21. > :32:27.not remember this, Bill. We would sit there on a Saturday morning in
:32:27. > :32:31.the bedrooms, the song was Blairing out of every girl's room.
:32:31. > :32:38.My first girlfriend had a poster in her bedroom. I remember it.
:32:38. > :32:46.Spandau Ballet, the success of it, it was worldwide. Sorry, meat, I
:32:46. > :32:53.had a poster of the girl with the tennis racket! I had the real one!
:32:53. > :33:03.-- sorry, mate, I had a poster of the girl with the tennis racket.
:33:03. > :33:04.
:33:04. > :33:12.I had the real one. You were saying that you played all
:33:12. > :33:21.of those computer games in the '80s? I still do. I'm a big fan of
:33:21. > :33:27.that stuff. In our house me and my boy we are sitting down, either
:33:27. > :33:36.watching TV, football, the games or a movie.
:33:36. > :33:41.So, the soup, I have put the stock in there, the garlic, the oil,
:33:41. > :33:47.onions and a touch of cream and a little bit of sugar.
:33:47. > :33:50.Now, EastEnders? It was a pleasure. I lived 20 minutes up the road. I
:33:50. > :33:56.would go home for lunch. It was some of the best work that I
:33:56. > :34:02.thought that I ever did. It was a real pleasure looking back on it.
:34:02. > :34:10.One thing I had never watched was The Krays, I watched it last night.
:34:10. > :34:16.It still holds the test of time? Yes, it is r is 20 years' old. --
:34:16. > :34:22.yes, it is. It is 20 years' old. Making it at the time we got into
:34:22. > :34:27.the spirit of it, did the boxing, went to meet Ronnie. It was a real,
:34:27. > :34:32.good learveing curve. They are strong characters that you
:34:32. > :34:36.play throughout your career. You have learn sod much is that why you
:34:36. > :34:43.have gone into the directing side of it now? Kind of. I have been
:34:43. > :34:48.doing it so long. I started acting when I was seven years old. That is
:34:48. > :34:53.343 years. Directing now is a natural progression. It is a bit of
:34:53. > :34:57.everything. When you direct a movie you are involved in the music, the
:34:57. > :35:02.drama, all of those things are my hobbis.
:35:02. > :35:07.And you have written something too? I have a book coming out on the
:35:07. > :35:15.15th of October, it is called Stalker. I wrote it, I wrote the
:35:15. > :35:25.screenplay and directed it. It is a psycho chiller with Jane
:35:25. > :35:29.
:35:29. > :35:34.and March -- Jane March. It is something along the lines of Single
:35:34. > :35:39.White Female. It was lovely. Lovely to make.
:35:39. > :35:43.Fantastic. We don't mind going to a premiere, do we boys? It sounds
:35:43. > :35:50.good to me. Well, the 15th of October is when
:35:50. > :35:55.it is out. I'll free up that date! Tomato soup.
:35:55. > :35:59.That looks great. Can you do it again, I was not watching.
:35:59. > :36:05.It is quick. Tomatos in with everything else.
:36:05. > :36:11.What I have here is the dried tomatos. It is a great way of using
:36:11. > :36:17.them. Slow roast them if you have a warming drawer or a low oven after
:36:17. > :36:23.the Sunday lunch, place the tomatos in, shut the door and leave them.
:36:23. > :36:28.That is a great way to cook everything. I cook fruit like this.
:36:28. > :36:36.It is beautiful. As soon as you finish Sunday lunch, you put it in
:36:36. > :36:41.the oven and when you are finished it is ready.
:36:41. > :36:47.Slow roasted tomatos with creme fraiche and some of this leek oil.
:36:47. > :36:53.A few sprigs of basil and a little more olive oil. This is cooked in
:36:53. > :37:03.real time it is really quick. It has a little bit of spice to it.
:37:03. > :37:03.
:37:03. > :37:13.It is great presentation. I look forward to that
:37:13. > :37:15.
:37:15. > :37:25.Tell us what you think? Great. If you are using the shop-bought
:37:25. > :37:25.
:37:25. > :37:35.ones, add a little bit of puree too. I will have to play this back!
:37:35. > :37:35.
:37:35. > :37:40.will Martin be having at the end of the show? Will it be food heaven?
:37:40. > :37:46.Whole whole. Or could he be facing food hell? Beef, beef hot pot. The
:37:46. > :37:52.beef is seared, added to baby onions, carrots, covered with red
:37:52. > :37:57.wine, some thinly sliced potatos and herbs, covered with a little
:37:57. > :38:02.bit of butter and cooked in a piping hot oven.
:38:02. > :38:08.Some of our guys in the studio get to decide Martin's fate today. Adam,
:38:08. > :38:13.the crab or the beef? Crab is one of my alltime favourites. It would
:38:13. > :38:16.have to be crab. Lesley? Still thinking! It's an
:38:16. > :38:21.easy decision. You have to wait until the end of
:38:21. > :38:26.the show to see the result. Now, it is time for the Great British Menu.
:38:26. > :38:31.Today it is Andre Garrett and Paul Ainsworth who face the challenge of
:38:31. > :38:41.preparing a four-course menu for the judges. Who will be victorious?
:38:41. > :38:57.
:38:57. > :39:05.Andre is putting all his he can only hope that Paul
:39:05. > :39:15.cocottes, the mini brioche Plates straight down
:39:15. > :39:21.
:39:21. > :39:31.Will the judges be impressed by It's ham, I think,
:39:31. > :39:32.
:39:32. > :39:35.I'm not going to give you a huge amount but I think that looks rather pretty, don't you?
:39:35. > :39:38.It does, it looks beautiful.
:39:38. > :39:43.What I love about it is that thissoup isn't too fancy. It's simple.
:39:43. > :39:45.The flavours are wonderfully true, aren't they?
:39:45. > :39:47.A beautiful flavour on the stock.
:39:47. > :39:51.I don't get it. I think it's a very competent piece of cooking.
:39:51. > :39:54.It just feels like restaurant cooking to me.
:39:54. > :40:04.I don't think it's evoking the sense of occasion that we're trying to achieve.
:40:04. > :40:05.
:40:05. > :40:07.But it is beautiful.
:40:07. > :40:09.So the judges liked it but it didn't take their breath away.
:40:09. > :40:12.This could be Paul's big chance to seize an early lead with his starter.
:40:12. > :40:16.But first there's some very bad news about his fish course.
:40:16. > :40:18.Paul, you sardines are in.
:40:18. > :40:21.There was a storm in Cornwall and the only sardines available were poor quality.
:40:21. > :40:24.What's going on, mate? The sardines are terrible.
:40:24. > :40:28.I'm going to have to do something else. They're shocking.
:40:28. > :40:30.So Paul has to plan a new fish course
:40:30. > :40:38.while still cooking a very complicated starter.
:40:38. > :40:40.Paul's talking the talk but he knows he needs to get the flavours
:40:40. > :40:50.and seasoning perfect or the spectacular presentation of his duck will count for nothing.
:40:50. > :40:52.
:40:52. > :41:02.OK, lads. Lovely. So, how I'm looking at it now, yeah?
:41:02. > :41:05.
:41:05. > :41:06.That's what I call a first course.
:41:06. > :41:10.Heavens!
:41:10. > :41:14.It's a sort of take on a Peking duck,isn't it? But why the Scotch egg?
:41:15. > :41:18.There's a real sense of intrigue to this dish. Shall I shred this?
:41:18. > :41:22.Go on, shred it. Oh, doesn't that look good? It just pulls off.
:41:22. > :41:30.I'd quite like a bit of that skin. You know what? It's not crispy, it's soggy. Soggy skin.
:41:30. > :41:32.It probably tastes nice.
:41:32. > :41:37.It's got five spices on it. Mm, very nice little pancakes.
:41:37. > :41:41.The combination of rhubarb and duck is just brilliant.
:41:41. > :41:51.This pancake-filling business is real sharing food, isn't it?
:41:51. > :41:52.
:41:52. > :41:54.I think the egg with the smoked duck around the outside is really lovely.
:41:54. > :41:56.If you found those in a pub you'd wolf down one after the other, wouldn't you?
:41:56. > :41:58.No problem at all.
:41:58. > :42:00.There are lots of things to commend- it. Honestly, I would really like to see the rest of the menu
:42:00. > :42:02.before I make a final judgment.
:42:02. > :42:06.So a lot of positives there, but the jury is still out.
:42:06. > :42:09.Which makes the fish course even more important.
:42:09. > :42:13.Luckily for Paul, he's managed to replace the sub-standard sardines.
:42:13. > :42:15.They're nice mackerel, that'll get you going. You've got one shot.
:42:15. > :42:18.We both have mackerel and oysters. In very different styles.
:42:18. > :42:23.Paul must now adjust his recipe to suit the taste of mackerel rather than sardines.
:42:23. > :42:27.He can only hope it won't throw him off course.
:42:27. > :42:30.It can rock you. Your mindset can go because you had to change something.
:42:30. > :42:33.This is where the showing of the true chef comes through.
:42:33. > :42:37.At least Paul has a little time to rethink his dish
:42:37. > :42:47.because Andre will be plating up his mackerel caviar with seashore salad and shellfish first.
:42:47. > :42:47.
:42:47. > :42:48.There's no time for nerves now as Andre arranges seven different
:42:48. > :42:52.types of seafood on his sharing platter and senses dish to its fate.
:42:52. > :42:56.This goes down the centre between them all, this is in between two, and that's it.
:42:56. > :43:00.Is this what the judges are looking for?
:43:00. > :43:03.Wow!
:43:03. > :43:05.Wow!
:43:05. > :43:07.It looks to me as if we're being bribed. It's not the real thing.
:43:07. > :43:13.What, caviar? But it's reallyclever, isn't it? It looks clever.
:43:13. > :43:18.I think this is rather addictive, actually. I could easily have a lot of that. I like that.
:43:18. > :43:21.Actually, the fish in the scallop shell is very nice.
:43:21. > :43:25.It's also very easy with scallop to completely ruin it
:43:25. > :43:35.by any major flavouring.
:43:35. > :43:39.
:43:39. > :43:42.Do you know, I think that at least half the people at this banquet will not eat raw fish.
:43:42. > :43:45.The oysters are raw and they're warm,which is a nasty combination anyway.
:43:45. > :43:48.My suggestion would be to drop the oyster and find something that people do love,
:43:48. > :43:50.like shrimps or prawns or something like that.
:43:50. > :43:53.Which we could have cooked. Which we could have cooked. Right, yeah, OK.
:43:53. > :43:56.Just a tiny niggle in an otherwise rave review.
:43:56. > :44:00.Paul is really going to have to excel with his fish course.
:44:00. > :44:03.Paul, are you OK with this change of fish? Worried in any way?
:44:03. > :44:10.I'm confident. Not even Mother Nature's going to come between me and that final.
:44:10. > :44:12.Big words.
:44:12. > :44:14.Paul's serving a platter, too,
:44:15. > :44:17.including sea bass baked in paper, tins of mackerel
:44:17. > :44:20.with bread and butter, oysters and fennel.
:44:20. > :44:25.He's balancing the flavour of mackerel by instinct, which is risky.
:44:25. > :44:27.He's cooking the sea bass in copies of historic newspaper.
:44:28. > :44:31.It might be novel, but getting the cooking right could be tricky.
:44:32. > :44:36.The last touch is mackerel on toast in sardine tins.
:44:36. > :44:40.OK, lads, quite heavy, this one, right? As I'm looking at it, please.
:44:40. > :44:42.Just right in the middle.
:44:42. > :44:52.So will Paul's sharing dish keep his hopes of reaching the street party alive?
:44:52. > :44:54.
:44:54. > :44:57.Ha-ha-ha.
:44:57. > :45:02.Would you like a sardine in a can? I think you may find it's a little mackerel.
:45:02. > :45:08.All right, would you like a mackerel-in a sardine can? I'd be delighted to have mackerel in a can.
:45:08. > :45:16.I love all this. Witty and fun and unpompous. I love it.
:45:16. > :45:18.This is a piece of sea bass, I imagine.
:45:18. > :45:20.And sea kale. Very nicely cooked. Lovely.
:45:20. > :45:22.The oyster, it has that lovely, clean salad underneath,
:45:22. > :45:25.which is just brilliant.
:45:25. > :45:27.And it's deep-fried, you know, which is so homely.
:45:27. > :45:30.If you don't like an oyster, that is an oyster for the people who don't like oysters.
:45:30. > :45:34.You're going to hate me for this, but I think there's too much cooking going on.
:45:34. > :45:37.I love the tin, I like the mackerel. I'm just concerned
:45:37. > :45:40.that it's a lot about cooking rather than the occasion.
:45:40. > :45:42.It feels like a restaurant dish that's been put on
:45:42. > :45:52.a big piece of slate, rather than a dish conceived for this occasion.
:45:52. > :45:59.
:45:59. > :46:00.Sometimes
:46:00. > :46:00.Sometimes there
:46:00. > :46:03.Sometimes there is
:46:03. > :46:07.Sometimes there is no pleasing Mr Oliver.
:46:07. > :46:13.Still to come this morning on Saturday Kitchen, Keith Floyd is in
:46:13. > :46:17.the French region of Britney. He has taken over a French kitchen to
:46:17. > :46:24.prepare rost monkfish tails with herbs, and, of course, a little
:46:24. > :46:34.slurp of wine. Now, Bill is known for he is EGG-
:46:34. > :46:36.
:46:36. > :46:42.sellent EGGs-plaining, so he is going to have to do lots to keep up.
:46:42. > :46:45.And Martin Kemp is on the show, will he be facing food heaven or
:46:46. > :46:50.food hell. Bill, what do you like the sound
:46:50. > :46:55.of? Are you going for the crab or the beef? No, I'm going British,
:46:55. > :47:02.I'm going for the beef. The hot pot looks good. I don't know what is
:47:02. > :47:06.happening to me. Now, with us is an international
:47:06. > :47:12.culinary cooking star. He is about to open his first restaurant in
:47:12. > :47:16.Britain. So, how are you? Great. Good.
:47:16. > :47:23.So, the first restaurant in Britain, where are you setting up? Finally,
:47:23. > :47:32.we are in Westbourn Grove in Notting Hill.
:47:32. > :47:36.See, very popular! What are you cooking? Some stir-fried chilli
:47:36. > :47:41.pork. pork.
:47:42. > :47:49.Now we have a pork fillet. You have to slice this very thinly.
:47:49. > :47:53.It looks as if you are serving more. Yeah, exactly. Portion control!
:47:53. > :48:00.mentioned Asia, you have three restaurants in Japan? Yeah, three,
:48:01. > :48:05.I have just opened my third. How is Japan? It has been really
:48:05. > :48:10.hard, but they have worked really hard. They are recovering.
:48:10. > :48:18.It is great for food? I think it is the greatest place on Earth for
:48:18. > :48:27.food. No, it is great. Now we have the
:48:27. > :48:37.pork in there. I will add some highway sin sauce.
:48:37. > :48:38.
:48:38. > :48:43.Some soy sauce and some me rirbgs n. You could use rice wine.
:48:43. > :48:50.-- merrin. Now, what did Bill Granger do in Oz
:48:50. > :48:54.when he was younger? It has gotten me thinking, it was soup.
:48:54. > :49:00.Not food, what was Bill Granger doing? I was bog Government,
:49:00. > :49:08.believe it or not. I was a Government.
:49:08. > :49:13.You were a? Bill Granger was a Government? I got sick of being
:49:13. > :49:18.called Jason Donovan. So I dyed my hair black and grew it long.
:49:18. > :49:23.What does an Australian Government wear? I was going to said board
:49:23. > :49:28.shorts, but no, paisley shirts. I think you were a beach
:49:29. > :49:32.Government! What have you done there? I have marinaded that for 15
:49:32. > :49:37.mince. Just while you get everything else
:49:37. > :49:40.ready. You have dried chillies in there?
:49:40. > :49:47.Yes, some dried chilli flakes in there.
:49:47. > :49:54.What I want to do is to pump up the taste buds. I like chillis, do you?
:49:54. > :49:59.You don't have a choice here. Now, the secret with stir-fry is to
:49:59. > :50:03.use a light vegetable oil. To have your wok really hot. Don't throw
:50:03. > :50:11.everything in at once. Otherwise it will stew. Look at that that's a
:50:11. > :50:21.hot pan! I'm not going to set off the fire alarms? No, you are OK.
:50:21. > :50:22.
:50:22. > :50:26.So, the new restaurant, is it the same ethos as before? Yes,
:50:26. > :50:31.breakfast, lunch, din ir. Hi restaurants are very casual. I like
:50:31. > :50:35.it to be easy, good coffee, casual food.
:50:35. > :50:40.And Governments are welcome? Definitely, they are welcome!
:50:40. > :50:44.this style of cooking is in your new book? Yeah, I've done an Asian
:50:44. > :50:49.book. Asian cooking for me represents so much what I love
:50:49. > :50:55.about food, the textures, the spices and it is really easy. It
:50:55. > :51:05.doesn't have to be complicated. People often get scared of it.
:51:05. > :51:07.
:51:07. > :51:14.What were you wearing in the early '80s? I was break dans! Don't laugh,
:51:14. > :51:18.why are you laughing, Martin Kemp! You were wearing make-up.
:51:18. > :51:26.Come on, let's see some break dancing.
:51:26. > :51:33.I promise you, no, I won't do it, I will brake my chin. I used to go
:51:33. > :51:37.there with a sixft of linow, and wanted to make enough money to go
:51:37. > :51:46.to the fish and chip shop afterwards.
:51:46. > :51:50.Yeah, I used to do all of that. Almost as good as moonwalking.
:51:50. > :51:59.What do you mean, you Government!? That is true.
:51:59. > :52:04.So, in the wok we have chilli, garlic and peppers and spring
:52:04. > :52:10.onions. Toss that around. Now, you could
:52:10. > :52:15.add butter at this stage if you want! Of course you can! No, not at
:52:16. > :52:20.all. You add water. So it doesn't get greasy. Take away Asian food
:52:20. > :52:23.can be greasy, but if you make it yourself, you can lighten it up.
:52:23. > :52:28.Throw a lid on, that simmers is down.
:52:28. > :52:33.Now, the rice? The rice, really important. Don't just boil the rice
:52:33. > :52:38.in water like pasta. It is not the best way. Do the absorption method.
:52:38. > :52:42.Then you get the flavour of 9 rice. I have jasmine rice and a bit of
:52:42. > :52:50.water. I know more about rice than I do
:52:50. > :52:55.about break dancing. I was in Valencia in Spain. They use bomba,
:52:55. > :53:05.the king of all rice. It is brill yant for paella.
:53:05. > :53:08.
:53:08. > :53:18.No, a -- it is brill yant for paella.
:53:18. > :53:19.
:53:19. > :53:29.Now, bring this rice to the boil. In the stir-fry I have crushed the
:53:29. > :53:29.
:53:29. > :53:39.garlic. Then add the pork. So, the rice in the pot and the
:53:39. > :53:40.
:53:40. > :53:47.water a finger tip worth? Yes, you know Ken Hom? Did you win
:53:47. > :53:57.competitions with your break dancing? Stop bringing it up, it
:53:57. > :54:02.
:54:02. > :54:06.will just give Martin more to tease me about.
:54:06. > :54:10.Did you have the shell suits? all of the gear.
:54:10. > :54:19.Now, a bit of sugar. They are all going to be chatting
:54:19. > :54:28.away on MyFace, whatever it is called! You used to be cool! What
:54:28. > :54:31.is it called? My Face or Tweet? I bet you tweet? No, I'm a twit.
:54:31. > :54:36.Now, here we go. We pile it on there.
:54:36. > :54:43.Don't forget that all of today's recipes, including this one from
:54:43. > :54:48.Bill, are on the BBC website at Beeb.
:54:48. > :54:53.Look at that, the colour. The important thing is to get the wok
:54:53. > :54:58.nice and hot. Bill, you are in England now...
:54:58. > :55:03.What? Oh, yes, pop it on. You can get another two portions out of
:55:03. > :55:09.that! There we go. There you go, you have stir-fried
:55:09. > :55:13.chilli pork. chilli pork.
:55:13. > :55:19.Easy as that. Lovely. I will leave you to carry
:55:19. > :55:21.that, meanwhile, I will moonwalk backwards! There you go. Dive into
:55:21. > :55:27.that. That looks fantastic.
:55:27. > :55:32.Yes, and coming to a restaurant near you in trendy Notting Hill.
:55:32. > :55:38.It is quite fiery. It has got a kick. It is lovely. I
:55:38. > :55:42.am not a big fan of take away Chinese or stuff. It is too much
:55:42. > :55:48.salt in there, but when you watch it being cooked it is nice and
:55:48. > :55:58.clean it is lovely. There you go. Let's see what Susy
:55:58. > :55:59.
:55:59. > :56:03.Atkins has chosen to go with Bill's stir-fried chilli pork.
:56:03. > :56:13.Bill, your sweet and spicy pork certainly demands a wine with
:56:13. > :56:17.
:56:17. > :56:23.bright, fruity flavours. In the red corner that means PinotNoi r, but
:56:23. > :56:27.my choice is a white wine, the one I have chosen is the Darting Estate
:56:27. > :56:32.Durkheimer Riesling 2010 from Germany.
:56:32. > :56:42.Don't be put off by the fact that cheap German whites can be bland
:56:42. > :56:44.
:56:44. > :56:49.and old fashioned. The finer German Rieslings are amazing. They are
:56:49. > :56:56.wonderful and tangy. There is a great aroma of credit reduce fruit
:56:56. > :57:01.and apple, singing out. There it is again, the lovely, refreshing,
:57:01. > :57:08.clean fruit. So tangerines and apples. That works well with the
:57:08. > :57:15.fresh onion, the chilli and the pork. There is also a swint of
:57:15. > :57:19.sweetness that is needed to counteract the highway sin sauce.
:57:19. > :57:24.Bill, your pork is sweet, salty, it is definitely spicy, this is the
:57:24. > :57:27.wine to take that on. It certainly is. It is a difficult dish to match
:57:27. > :57:33.this to, but this? This Riesling is great.
:57:33. > :57:42.Do you like it? I love this. It matches the food completely.
:57:42. > :57:47.The girls are nodding, they approve. Adam, what do you think? Lovely.
:57:47. > :57:53.And a little bit of spice? More than a little.
:57:53. > :57:58.We are all sweating! Now, you could be here at the sher's table, just
:57:58. > :58:02.write to us with your name and address and importantly, your
:58:02. > :58:08.daytime telephone number. So, get writing and don't forget to put a
:58:08. > :58:18.stamp on your envelopes, please. Right, let's see if Andre Garrett
:58:18. > :58:20.
:58:20. > :58:26.or Paul Ainsworth made it through Halfway through and both chefs
:58:26. > :58:33.Paul's up first with pork cheeks and belly and fake trotters,-
:58:33. > :58:35.With six different variations on the piggy theme to get perfect,
:58:35. > :58:37.Paul's in danger of keeping the judges waiting.
:58:37. > :58:44.Paul, it's four minutes over, mate.- Yeah, it's all coming together now.
:58:44. > :58:49.Yes, right in the middle. Thank you. Sorry I was late.
:58:49. > :58:52.Will the judges like Paul's pork platter
:58:52. > :59:00.or find it too much?
:59:00. > :59:05.It's a pig feast. It looks like a fossilised garden!
:59:05. > :59:14.It looks very interesting, I've never seen anything like that.- No, I haven't.
:59:14. > :59:16.I think it looks like a trotter.
:59:16. > :59:18.It hasn't got a snout. It is a trotter.
:59:18. > :59:20.And that is scratchings, really.
:59:20. > :59:28.Oh, yes, very, very good. You get your own!
:59:28. > :59:30.Not much of the pig wasted here.
:59:30. > :59:34.The chef has not made a pig's ear of this.
:59:34. > :59:36.I don't think it's really thought out for 100 people.
:59:36. > :59:38.I think this is a good dish for three.
:59:38. > :59:40.If Paul's dish might be tricky for a banquet,
:59:40. > :59:43.will Andre's prove more of a contender?
:59:43. > :59:45.He's cooking rib of beef, pommes Anna and English peas
:59:45. > :59:55.in a bone marrow and parsley custard.
:59:55. > :00:03.
:00:03. > :00:05.The beef goes onto a platter to be carved at the table,
:00:05. > :00:08.the vegetable custard into little pots, and he's ready for the pass.
:00:08. > :00:10.Can Andre steal a march on his rival?
:00:10. > :00:12.Has he struck the right balance between gastronomy
:00:12. > :00:14.and a knock-out street party?
:00:14. > :00:16.That is the best-looking pommes Anna that I've ever seen.
:00:16. > :00:18.Thank you very much.
:00:18. > :00:20.Is that a bit of truffle inthe middle there or is it mushroom?
:00:20. > :00:28.Truffle, but it's pretty tasteless.- Is it? Mmm.
:00:29. > :00:30.This green sauce is really disappointing.
:00:30. > :00:32.What's the point of it? What's it doing here? This is very nice veg.
:00:32. > :00:34.It's delicious because it's lathered in butter.
:00:34. > :00:36.What a pity, because that potato is unbeatable.
:00:36. > :00:39.But that's only one small part of this dish which is again
:00:40. > :00:46.a highly technical exercise.
:00:46. > :00:48.It's just disappointing but it's good cooking.
:00:48. > :00:51.With neither chef getting unqualified praise,
:00:51. > :00:54.there's even more resting on the desserts.
:00:54. > :00:57.Paul's going first with his ambitious platter on wheels,
:00:57. > :01:00.bearing candyfloss, toffee apple with marshmallow,
:01:00. > :01:08.coconut custard, popcorn and doughnuts.
:01:08. > :01:10.This time the pressure's even greater.
:01:10. > :01:12.While Paul's dodged the pitfalls and got all the elements right,
:01:12. > :01:15.it's still fairground food and a huge gamble.
:01:15. > :01:24.As I'm looking at it, please, a taste of the fairground.
:01:24. > :01:26.What will the judges make of it?
:01:26. > :01:29.Is it a blunder or a brainwave? Ah.
:01:29. > :01:34.That is festive. Jolly?
:01:34. > :01:36.I like this, there's popcorn, toffee apples, candyfloss.
:01:36. > :01:38.I have a thing about candyfloss.
:01:38. > :01:41.The last time I had some a tremendous gust of wind
:01:41. > :01:42.came off the sea and blew it all over my face.
:01:43. > :01:50.Got to be an improvement! Look.
:01:50. > :01:52.I think that's delicious.
:01:52. > :01:54.This pudding will set back the cause of British dentistry
:01:54. > :01:56.by a century.
:01:56. > :02:01.It's a party - you're allowed a few- treats! This is popping popcorn.
:02:01. > :02:03.It's amazing.
:02:03. > :02:06.It's chocolate covered, a little bit of salt on there.
:02:06. > :02:08.The spirit of the chef is alive and well in this dish.
:02:08. > :02:11.I mean it's huge fun, but it's a;sp. from a flavour point of view,
:02:11. > :02:16.amazing.
:02:16. > :02:18.It's fun, I'll give you it's fun. But this is not gastronomy.
:02:18. > :02:20.I think there is skill.
:02:20. > :02:23.The custard and the popcorn are really great combinations.
:02:23. > :02:26.Look, you've been asking the whole way through the meals today
:02:26. > :02:31.to lighten up, have a sense of humour and you get that and guess what?
:02:31. > :02:33.Yes, I'm having a bit of fun,
:02:33. > :02:35.I don't want all my teeth to fall out as a consequence of it!
:02:35. > :02:39.Don't be ridiculous. No! You are being such a grump.
:02:39. > :02:42.You're just both on a sugar high, that's all it is.
:02:42. > :02:44.Yet again, the judges are divided. Can Andre win all three round?
:02:44. > :02:49.He's serving a tart of poached rhubarb, egg custard
:02:49. > :02:57.and white chocolate crumble, on a delicate pastry base.
:02:57. > :02:59.The tart will be served with side dishes of rhubarb in syrup
:02:59. > :03:01.and vanilla cream.
:03:01. > :03:07.Deep breath.
:03:07. > :03:10.Right down in the centre of the table, boom.
:03:10. > :03:13.Will the judges see this as perfect to share?
:03:13. > :03:19.Or is it too polished for a street party?
:03:19. > :03:24.Oh, my goodness. I don't think that amounts to a row of beans.
:03:24. > :03:26.You know, this is display for display's sake.
:03:27. > :03:29.I think you're being unfair.
:03:29. > :03:31.Do you know what this reminds me of?
:03:31. > :03:33.Just take it off there, Prue, put it out of its misery up there.
:03:33. > :03:37.I think... Get rid of that. Well, you can't cut... Exactly right. You can't cut it on there.
:03:37. > :03:40.Can I help myself to a little bit of... You can. Thank you very much.
:03:40. > :03:43.You can have your own pot of cream and your own little rhubarb.
:03:43. > :03:46.It's got custard and... Crumble, crumble with custard inside. Custard and jam.
:03:46. > :03:55.I think this tart is absolutely beautiful.
:03:55. > :03:57.Where's the sharing element?
:03:57. > :03:59.Even these little individual bowls are the opposite of sharing.
:03:59. > :04:01.Would you like another slice?
:04:01. > :04:03.I'd quite like another slice, but I will resist.
:04:03. > :04:05.Sorry, but I would love another slice, please, Prue,
:04:05. > :04:07.and that's exactly how this pudding- becomes a communal experience.
:04:07. > :04:09.Come on, Matthew, you know, I think... I think you're...
:04:09. > :04:11.So, you are having another helping, too.
:04:11. > :04:14.No, I'm feeling like I need to.
:04:14. > :04:16.With all four courses done,
:04:16. > :04:24.all the chefs can do is contemplate their fate.
:04:24. > :04:26.The judges will only know who designed each menu
:04:26. > :04:28.once they've chosen their winner.
:04:28. > :04:30.Now we've actually seen the menus and see how they stack up.
:04:30. > :04:32.Prue, have you made up your mind which menu you prefer?
:04:32. > :04:34.I have, but with some difficulty, I must say. But I have, yeah.
:04:34. > :04:36.Oliver, what about you? Yes, Matt.
:04:36. > :04:39.Well, I have too. So I think we had better get in the chefs
:04:39. > :04:43.and put them, and us, out of our respective miseries.
:04:43. > :04:47.At long last, the wait for Paul and Andre is over.
:04:47. > :04:50.One of these chefs is about to taste sweet victory
:04:50. > :04:58.and the other, bitter defeat.
:04:58. > :05:00.After a great deal of debate, I have decided to go for menu A.
:05:00. > :05:04.Prue, have you decided? I have but it's menu B.
:05:04. > :05:06.Well, Oliver, you have the deciding vote.
:05:06. > :05:09.I've also gone for menu B, Matthew.
:05:09. > :05:12.Well, we don't know who cooked menu B and neither do you.
:05:12. > :05:15.So, Prue, if you pass me the...
:05:15. > :05:19.envelope.
:05:19. > :05:23.So, the chef who'll be going through
:05:23. > :05:26.to represent the Southwest
:05:26. > :05:35.in the final of the Great British Menu will be...
:05:35. > :05:38...Paul Ainsworth.
:05:38. > :05:41.Congratulations, Paul.
:05:41. > :05:50.JUDGES APPLAUD
:05:50. > :05:50.Well
:05:50. > :05:51.Well done,
:05:51. > :05:55.Well done, Paul.
:05:55. > :06:00.Well done, Paul. It is time to answer your food questions. Each
:06:00. > :06:05.caller gets to decide what Martin is eating at the end of the show.
:06:05. > :06:10.First on the line is Steven from Glasgow. I believe you are on
:06:10. > :06:15.holiday? Yes, I'm up here in my motorhome.
:06:15. > :06:22.A proper holiday! What would you like to know? I would like to do
:06:22. > :06:25.something different with duck. Any suggestions, anything at all.
:06:26. > :06:32.And simple, boys, he's in a motorhome.
:06:32. > :06:40.I have a proper oven. Any ideas with the duck? I plump
:06:40. > :06:47.for the leg with the duck. It is a cracking piece of meet. Salt it out
:06:47. > :06:52.and then confit it in olive oil. That is the slow cooking process?
:06:52. > :07:02.Yes, really slowly. Three hours, then whack up the oven last ten
:07:02. > :07:03.
:07:03. > :07:09.minutes and take it out. Beautiful. Bill? Yes, or pan fry the duck and
:07:09. > :07:15.make a sauce with plums and ginger a little bit of star anise.
:07:15. > :07:19.I like the classic way, the roast duck with a little bit of 14y sauce.
:07:19. > :07:27.It is terrific. There you go, three ways of cooking
:07:27. > :07:31.the duck. What is your favourite cooking
:07:31. > :07:39.instrument? The cast iron pan. It is brilliant.
:07:39. > :07:45.Now, from Crumlin, Anne? What is your question? My question is how
:07:45. > :07:52.to cook beetroot other than boiling it? There is steamed? Steam,
:07:52. > :07:57.roasting, I love chopping it in half, whack it in the oven with
:07:57. > :08:03.some olive oil. Then half an hour later, take the skins off it is
:08:03. > :08:07.delicious. We make a salt crust. One third of egg whites and two
:08:07. > :08:12.thirds salt. Wrap it around the beetroot in the oven for an hour.
:08:12. > :08:18.It will crisp up and crack that off it seasons the beetroot.
:08:18. > :08:25.The salt crust in the beetroot is fantastic. You don't peel it, do
:08:25. > :08:29.you? You can feel after the cooking. You can add some star anise to the
:08:29. > :08:34.salt. It is a lot of salt, but it is a
:08:34. > :08:43.fantastic way of cooking it. What about pickling it? I suppose
:08:43. > :08:49.You can do, or don't even bother, have a raw, grate it with parsley
:08:49. > :08:54.and onions. It is terrific with some vinegar.
:08:54. > :08:57.Anne, what would you like to see at the end of the show? Is it food
:08:57. > :09:02.heaven or food hell? Definitely heaven.
:09:02. > :09:09.Adam from Ipswich is with us, what is your question for us? I want to
:09:09. > :09:14.do Christmas this year, I want to know what is the best cut to roast,
:09:14. > :09:21.I would like to use venison. Adam? I would plump for the loin,
:09:21. > :09:29.that is the saddle on the back of the venison. As it is a Christmas
:09:29. > :09:33.celebration, make it Wellington. It is fantastic. Wrap it in pancakes,
:09:33. > :09:40.then roll it in puff pastry that you can buy. It is fantastic. Roll
:09:40. > :09:46.it in that, glaze it with egg and a really hot oven, 200 degrees, until
:09:46. > :09:50.it is nice and pink in the centre. It is a daring dish? But it is
:09:50. > :09:58.Christmas, you have time to do it properly. If it is the hunch. You
:09:58. > :10:06.can mince that. It makes the most amazing burgers, you need to add
:10:06. > :10:11.fat, but beautiful venison burgers. What would you like to see at the
:10:11. > :10:20.end of the show, is food heaven or food hell? Fen, please.
:10:20. > :10:25.Now, the -- food heaven, please. Now, the omelette challenge.
:10:25. > :10:29.Bill, you are as far away as Australia. The man who invent
:10:29. > :10:35.dishes on eggs. I know, this is the humiliation of
:10:36. > :10:41.it. So, the usual rules apply. A three-egg omelette as fast as you
:10:41. > :10:51.can. Let's put the time on the clock, please. Are you ready?
:10:51. > :10:53.
:10:53. > :10:59.3, 2, 1, go! Is that garnish? Take that off. Thank you, James.
:10:59. > :11:07.I've got it in the pan already. Two different techniques, there.
:11:07. > :11:14.One is slower than the other. Oh! Wait a minute. How did you get
:11:14. > :11:22.it to cook that quick ?! It has to taste good! I like the cheese one.
:11:22. > :11:26.There we go. And... Oh! He missed the plate!
:11:26. > :11:33.thought I was going so well! Oh, well.
:11:33. > :11:37.Well, I am known for scrambled eggs. How many seconds is that? I get
:11:37. > :11:43.worse, don't I? Well, you don't get better.
:11:43. > :11:47.There you go, right... It's quite unique, as it is burnt on the
:11:47. > :11:53.outside and raw in the middle. That's a one-off.
:11:53. > :11:57.Cheese makes no difference to it whatsoever.
:11:57. > :12:00.However... It almost looks cooked. If you can fight your way through
:12:00. > :12:04.the shell, I think it would be quite nice.
:12:04. > :12:11.I don't think that I would buy either, but they are not bad.
:12:11. > :12:17.Bill... What was the timing? Do you think you were quicker than four
:12:17. > :12:25.hours two minutes? I think I was! You were quicker. You can take that
:12:25. > :12:35.home and put it on your new fridge. Did I get into the 30s? You've got
:12:35. > :12:43.to be joking! You're in the 20s, you are not! You did it in 40.72.
:12:43. > :12:48.Next to Michelle Roux, junior. Adam, do you think you were
:12:48. > :12:57.quicker? No, I don't. I was too long.
:12:57. > :13:01.You were fast. 19 seconds to beat. You were nowhere near.
:13:01. > :13:07.22.6 seconds. There you go. Will Martin get his idea of food heaven
:13:07. > :13:12.or food hell? That is crab for food heaven or beef for food hell. We
:13:12. > :13:19.will find out after a classic performance from the great man,
:13:19. > :13:23.Keith Floyd. He has taken over a restaurant in France, he is cooking
:13:23. > :13:33.monkfish. Who says you don't learn anything
:13:33. > :13:42.
:13:42. > :13:45.on this show? Including brake 'Here are some carefully-composed
:13:45. > :13:47.'Dead poetic or, as we say in Bristol, "It's grace!"
:13:47. > :13:49.'If this was Wales, they'd all wear- cauliflowers in their lapels!
:13:49. > :13:51.'On to the first cooking sketch...
:13:51. > :13:54.'La Coquille is a great restaurant on the quay where all types devour great plates of fresh fish
:13:54. > :13:58.'cooked by my mate Jean Francois Le Mettre. Smile at the camera!
:13:58. > :14:02.'I asked him to show Brittany on a plate with local ingredients
:14:02. > :14:08.'and he created a minor masterpiece- he calls a blanquette de mer.
:14:08. > :14:12.'This is just fillets of pollack,
:14:12. > :14:16.'red mullet, mussels, langoustines gently poached in fish stock
:14:16. > :14:21.'and served on a bed of cabbage and carrots.
:14:21. > :14:25.'It's finished with a simple butter sauce:
:14:25. > :14:31.'add white wine to the fish stock, reduce it, whisk in butter at low heat to get a creamy sauce,
:14:31. > :14:35.'the consistency of custard.
:14:35. > :14:39.'And, to quote Jean Francois, "Voila!"
:14:39. > :14:43.Voila! That is extraordinary!
:14:43. > :14:47.C'est extraordinaire! Merci beaucoup.
:14:47. > :14:51.Strangely, in my pocket, I have a little fork
:14:51. > :15:01.and I'm going to taste this because I have to follow it with a humble dish of my own.
:15:01. > :15:07.
:15:07. > :15:17.The freshness, colour and artistry of a gentleman from Concarneau. 'Whose name I've forgotten!'
:15:17. > :15:28.
:15:28. > :15:30.'Here in this gloomy hall, this Neptune's cathedral,
:15:30. > :15:32.'the bream - dear, dear breamy -
:15:32. > :15:34.'the Biarritz, eyes like jelly moulds,
:15:35. > :15:37.'and the monkfish - dear, dear monkfish - lie in state,
:15:37. > :15:40.'waiting for the last rites from rubber-aproned acolytes with flashing knives,
:15:40. > :15:50.'before being shipped to the tables- and stomachs of France.'
:15:50. > :15:50.
:15:50. > :17:06.Apology for the loss of subtitles for 75 seconds
:17:06. > :17:07.
:17:07. > :17:09.into the oven with a bang just to annoy the soundman, who hates things like that.
:17:09. > :17:11.Anyway, that takes about 15 minutes to roast in the oven.
:17:11. > :17:13.Right next door there's a superb soup factory, soupe de poisson.
:17:13. > :17:16.I'm going to show you how it's come with me and have a good look.
:17:16. > :17:18.No, this is not the hubble, bubble, toil and trouble from some
:17:18. > :17:21.avant-garde Shakespeare production of Macbeth.
:17:21. > :17:24.This is me in a soup factory, a tinned-soup factory.
:17:24. > :17:28.Before I hear you cry, "What on earth are you doing eating things out of tins?"
:17:28. > :17:34.let me tell you, this is Brittany, this is Concarneau, where they put things into tins that taste good.
:17:34. > :17:38.This is an amazing fish soup, which 100 years ago,
:17:38. > :17:41.in the kitchen of the restaurant I've just been working in,
:17:41. > :17:44.they started making it, tinning it to sell to their clients
:17:44. > :17:47.who thought it was so good they wanted some home.
:17:47. > :17:49.Over the years the business has developed and developed
:17:50. > :17:59.and now this amazing soup is sold throughout the world.
:18:00. > :18:00.
:18:00. > :18:56.Apology for the loss of subtitles for 75 seconds
:18:57. > :18:57.Now,
:18:57. > :18:57.Now, this
:18:57. > :19:00.Now, this will
:19:00. > :19:10.Now, this will help to make the sauce. As you will see.
:19:10. > :19:14.
:19:14. > :19:20.This goes on there like that. Take out our little pieces of bacon.
:19:20. > :19:25.Pop that around it. Now, stay there, stay there, stay there! I need to
:19:25. > :19:29.get a few things from over here. A little bit of creme fraiche over
:19:29. > :19:38.there. Whizz, whizz, whizz. Not too much.
:19:38. > :19:44.Then we add a knob of butter like that. We taste it... It's very,
:19:44. > :19:51.very good. Now we get our chinois. We strain
:19:51. > :19:56.the sauce Dover. -- restrain the sauce over it.
:19:56. > :20:03.It is looking brilliant. This is my first cooking sequence in this part
:20:03. > :20:09.of the film, so I'm always a little nervous. A few chopped shallots
:20:09. > :20:15.over there. Spread the bacon out a bit and then we have a masterpiece.
:20:15. > :20:18.Cut the roast and you see pure succulent pieces of fish.
:20:18. > :20:28.There we are. Dead edelicious.
:20:28. > :20:34.
:20:34. > :20:39.Mind if I have a small bite? Here There is more from the brilliant Mr
:20:39. > :20:44.Keith Floyd on next week's show. Mou, it is time to find out if our
:20:44. > :20:47.man is facing food heaven or fell. Everyone here has made their minds
:20:47. > :20:53.up. Food heaven is a fantastic brown crab.
:20:53. > :21:03.That is a big old geerz. That is lovely, steamed or boiled.
:21:03. > :21:06.
:21:06. > :21:12.Packed full of white and dark meet meat.
:21:12. > :21:15.-- meat. Or the hot pot. Stewed withenions,
:21:15. > :21:21.topped up with potatoes, red wine and cabbage.
:21:21. > :21:30.That is just what we need. Yes, exactly. It was 2-1 to the
:21:30. > :21:35.people at home, what do you think this lot have decided? I won't be
:21:35. > :21:39.surprised that it could be crab. Crab is something that people don't
:21:39. > :21:46.know what to do with. It could be interesting.
:21:46. > :21:55.Well, we had food hell last week? What do you think? It is food
:21:55. > :22:02.heaven! Pass that crab over here. This is not alJoint Intelligence
:22:02. > :22:09.Committee. -- nostalgic.
:22:09. > :22:14.It is. I remember for me, a Sunday evening was down to the fish stalls,
:22:14. > :22:21.picking up the mussels and the crabs and the winkles.
:22:21. > :22:25.I think this is lovely. Bill, you can help out here and
:22:25. > :22:31.Adam, break down the crab for me Adam, break down the crab for me
:22:32. > :22:38.please. Just break off the legs like this.
:22:38. > :22:44.Put the thumbs up from underneath and push the body out.
:22:44. > :22:48.Is this the poisonous stuff? It is not poisonous, but it could make
:22:48. > :22:54.you ill. I suppose if it makes you ill. I
:22:54. > :22:59.suppose it is not as bad as the omelettes! Now, scrape that out.
:22:59. > :23:04.That is the brown crab in there. So, when you get a brown crab salad.
:23:04. > :23:09.That I really like. I like mixing the two.
:23:09. > :23:13.My wife make as lovely one with the mixing of the brown and the white
:23:13. > :23:18.meat. It is lovely.
:23:19. > :23:24.Then we break up the shell. Do that with a cloth. I ended up in
:23:24. > :23:28.A&E. I did that, it nearly took my thumb off.
:23:28. > :23:35.We are made of different stuff up in the north, James, that is
:23:35. > :23:43.probably what it is. Now, to get the meat out of here I separate it
:23:43. > :23:47.into a rather lot of bowls. Ten out of ten for the Adam Byatt
:23:47. > :23:51.Show here. Here we have so a little pan with
:23:51. > :23:56.butter, shallots, I will add mustard and this is for the sauce
:23:56. > :24:06.to go with it. Colour the onions. A touch of mustard in there. Then we
:24:06. > :24:09.
:24:10. > :24:13.add some brandy. Flammaway the brandy.
:24:13. > :24:23.-- Flambe the brandy. Meanwhile, turn your attention back
:24:23. > :24:24.
:24:24. > :24:29.to the crab. I was in a restaurant in the East,
:24:29. > :24:37.king crab. It was beautiful. We do get king crab, but it is
:24:37. > :24:47.frozen. 7 It is better in Australia! No, it isn't!
:24:47. > :24:52.separate these two here we bang it on the side. I have done the
:24:52. > :24:57.parmesan breadcrumbs for you there. So, we have the parmesan
:24:57. > :25:00.breadcrumbs and a nice salad dressing you could do for me.
:25:00. > :25:09.This is a cock crab as opposed to a hen.
:25:09. > :25:15.How do you tell? Underneath... don't have to...! It is OK! This
:25:15. > :25:23.bit has a lot more of the little spikes coming from the outside. On
:25:23. > :25:29.the female, there is less density of meat in a hen and the males
:25:29. > :25:36.carry more meat, so always plump for the male. When you buy that
:25:36. > :25:41.pasteurised crab, that is the hen. Now in this pan we have rice wine
:25:41. > :25:47.vinegar, sugar and salt. We were talking about a pickle. This is to
:25:47. > :25:54.go with the salad. It is very Asian.
:25:54. > :25:57.It is, but I'm about to put some beef dripping in it in a minute!
:25:57. > :26:01.You take that and pour it over the onions.
:26:01. > :26:07.The shells make a great soup? and oil.
:26:07. > :26:12.We make a lovely bisque out of these. Just boil them with water,
:26:12. > :26:15.with the vegetables, the spices and stuff and pick the meat out of 9
:26:15. > :26:21.shell. To cook this I chuck them straight into boiling water with
:26:21. > :26:27.veg in it, take it off the heat and let it go cold. That is great,
:26:27. > :26:31.simple to cook. Have we got the crab meat? Nearly
:26:31. > :26:35.there, boss. The cooking time for the meat?
:26:36. > :26:41.boil the water with loads of salt in it, so it tastes like the sea.
:26:41. > :26:48.Loads of vegetables, drop the crab in. Then take it off.
:26:48. > :26:53.You don't find a crab that is cooked already? No, it is hard to
:26:53. > :26:59.find. You would have to pre-order that.
:26:59. > :27:06.I don't use the pasteurised stuff? It doesn't taste like crab. I'm not
:27:06. > :27:09.sure what it is. You can roast those out, the shells,
:27:09. > :27:14.you can make a great owl oil with that.
:27:14. > :27:20.Do you do a lot of cooking. You know a lot? I do, but everything I
:27:20. > :27:25.cook at home is on the barbeque. It is used all year, even when it is
:27:25. > :27:31.pouring down with rain. There is a brolly over the top. We get out
:27:31. > :27:37.everything from chips, chicken, everything we want to eat we do it
:27:37. > :27:45.on the barbeque. It is not like we are having a
:27:46. > :27:54.barbeque, it is a you ten sill. doesn't make the house meat.
:27:54. > :27:58.Yes, if you cook meat, lamb, fish, the smell is not there when you
:27:58. > :28:04.come down in the morning to make a cup of tea.
:28:04. > :28:12.See, another invention of ours, the barbeque.
:28:12. > :28:19.Come on! You reckon you invented the barbeque, do you? And cricket!
:28:19. > :28:23.The only good to come out of Australia is Kylie Minogue! And of
:28:23. > :28:26.course, Bill Granger. We do use it a lot. It takes away the fat.
:28:26. > :28:30.It is healthy. So, basically, you have the crab
:28:30. > :28:37.over here. The sauce, I have added the crab
:28:37. > :28:41.meat to the sauce. The sauce has the mustard, the idea being that it
:28:41. > :28:51.has the liquid to it. There is no flour in there? No. No.
:28:51. > :28:57.No. Then you have the crumbs, the parmesan and breadcrumbs like that.
:28:58. > :29:05.That is a '70s way of presentation, isn't it? It is. It is very retro.
:29:05. > :29:09.I wasn't eating stuff like this, I was too busy on my PacMan.
:29:09. > :29:16.Or break-dancing. Talking of '70s, I'm going as a
:29:16. > :29:23.fancy dress tonight, I'm going as a Storm Trooper. If you see me on the
:29:23. > :29:33.M40, I'm on a motorbike and dressed as a Storm Trooper.
:29:33. > :29:33.
:29:33. > :29:39.You are a bit Chewbacca this morning! The break-dancing Storm
:29:39. > :29:45.Trooper! Is that all you have done? A bit more lettuce. We're not into
:29:45. > :29:49.that low-fat stuff. Get into it! proper British boy now! Exactly.
:29:49. > :29:53.Now the pickled onions. They have gone soft.
:29:53. > :29:58.We are big salad fans at home. Always looking for a new way to
:29:58. > :30:03.present a salad, to make it interesting, that sounds good. The
:30:03. > :30:07.onion sounds great in there. Make the dressing with one third
:30:07. > :30:14.vinegar to two thirds oil. You add a little B52 mustard.
:30:14. > :30:20.When I was a kid, I had a Saturday job in a greengrocers, it was my
:30:20. > :30:24.job to cook the beetroot. How did you cook it? In a big
:30:24. > :30:31.boiler. The smell really takes me back to a
:30:31. > :30:38.kid, whenever I smell a beetroot. It was my job. I was red all week.
:30:38. > :30:48.I think we should do a nostalgia show. You have to come as a
:30:48. > :30:58.Government. I will come dressed as NDubz! Shave half of my head.
:30:58. > :31:05.
:31:05. > :31:13.Like that. -- you have to come as a Government.
:31:13. > :31:18.-- Goth! Now here we have the crab. It is a perfect dish.
:31:18. > :31:24.It is perfect for your film. October the 17th. If it is not in
:31:24. > :31:34.the cinema, ask why! It is called Stalker.
:31:34. > :31:34.
:31:34. > :31:40.It is really an old-fashioned gothic horror. It is a real story.
:31:40. > :31:47.A great piece of acting. Have a dive into this that
:31:47. > :31:53.Girls do you want to bring over the glasses, please. To go with this,
:31:53. > :32:00.Susy Atkins has chosen Soave Classico Cantina Di Negrar 2010
:32:00. > :32:05.from Majestic Wines, priced at �6.49. So some great wines today.
:32:05. > :32:11.Girls you have to dive into that. Go on, try it. You normally stand
:32:11. > :32:19.there, but go on, dive into that. It is really lovely.
:32:19. > :32:24.You sound surprised! It is normally heavy when it is cooked.
:32:24. > :32:28.You get all of that heavy stuff in Australia! I thought it would be
:32:28. > :32:33.more cheesey, but it is great. There we go, best of luck with your
:32:33. > :32:39.film, best of luck with your second restaurant and best of luck with
:32:39. > :32:44.your first restaurant. There you go. Have a glass. A
:32:44. > :32:48.perfect end to a perfect show. That is all today on Saturday Kitchen.