:00:11. > :00:17.Good morning sham it is nice and quiet here now, but things are
:00:17. > :00:27.going to get busier, with this lot! This is a different Saturday
:00:27. > :00:43.
:00:43. > :00:48.And welcome to the show. Cooking with you live in the studio are two
:00:48. > :00:53.of my all-time culinary heroes. First, a man who made Yorkshire men
:00:53. > :00:57.on TV cool, it is fair to say I would not be standing here without
:00:57. > :01:02.him. His knowledge of cookery has been an inspiration to every chef
:01:02. > :01:07.it is the brilliant, Brian Turner. Next to him, in my opinion, is one
:01:07. > :01:12.of the greatest chefs to have ever worked in this country. He
:01:12. > :01:17.collected a staggering six Michelin stars at Le Gavroche it is Michel
:01:17. > :01:23.Roux Senior. Good morning to you both. On the menus, Brian, you are
:01:23. > :01:28.cooking first? Yes, we are doing a duck dish, braised, served with
:01:28. > :01:34.peas. It is delicious. Even he like it is! This is great for Christmas.
:01:34. > :01:40.You can do it with duck or goose it requires a lot of time in the oven?
:01:40. > :01:44.A long, slow cooking. Then leave it. Plenty of time to
:01:44. > :01:48.drink in between. Happy with that Michel? Lovely.
:01:48. > :01:50.What are you cooking? This is spiced roasted pineapple with
:01:50. > :01:55.coconut rum ice cream. This is something from your travels,
:01:56. > :02:01.you worked in the Caribbean? Yes. It is quickly done. Not two-and-a-
:02:01. > :02:03.half hours! And you have star anise in there, cloves, so lots of
:02:03. > :02:11.wintery flavours. Yes.
:02:11. > :02:15.We have a brilliant line up of foodie films from the BBC archive.
:02:15. > :02:19.Today it is Rick Stein, Lorraine Pascale and the fabulous Keith
:02:19. > :02:25.Floyd. Now, our guest, we have seen her in
:02:25. > :02:28.Emmerdale, in Holby General, it is the fabulous, Patsy Kensit. Great
:02:28. > :02:35.to have you on the show. Good morning.
:02:35. > :02:43.I know you are not feeling well, a little growingy? No, no, not
:02:43. > :02:49.growingy. Just a cold. I'm doing panto mine today, so it is two
:02:49. > :02:54.shows and a gruelling schedule. But you are here to eat today?
:02:54. > :02:58.Today, we have something based on your favourite ingredient, food
:02:58. > :03:03.heaven or the nightmare ingredient food hell.
:03:03. > :03:08.There are a lot of studio guests here to choose from them today, so,
:03:08. > :03:15.what would it be? I love food. So scrambled eggs at this time of the
:03:15. > :03:19.morning, that is what I'm thinking. So, eggs are fen, what about the
:03:19. > :03:24.dreaded food hell? I don't like offal and trout. I think that you
:03:24. > :03:31.know that. It is a good job I do know it, I'm
:03:31. > :03:36.cooking it at the end of the show. So hen's eggs or trout.
:03:36. > :03:38.I have a classic smoke smoke. I know you will like this -- it is
:03:38. > :03:46.smoked salmon Scotch egg wtih chive beurre blanc.
:03:46. > :03:52.It is a Scotch elserved with wilted spinach and a fabulous chive beurre
:03:52. > :03:57.blanc, cooked by Michel. That I'm swinging the vote.
:03:57. > :04:07.Or food hell it could be trout trout trout.
:04:07. > :04:10.
:04:10. > :04:13.It is trout. You have to wait until the end of
:04:14. > :04:17.the show to see which one Patsy gets.
:04:17. > :04:24.Now, we have invited Gareth Malone today and some of the Military
:04:24. > :04:29.Wives Choir. You are doing a rendition for us later on? Yes,
:04:29. > :04:34.Sleigh Bells will be ringing later! A little nervous? ALL SPEAK AT ONCE
:04:34. > :04:37.Yes! They will be fine. First of all, I want to
:04:37. > :04:44.congratulate you for turning that fella there into some form of
:04:44. > :04:48.singing. I don't know what it is?! I did my best, but these ladies
:04:48. > :04:52.have gone to a level that I could never have imagined.
:04:52. > :04:57.It has been incredible. What has it been like for you, a
:04:57. > :05:01.lot of your husbands and partners did not know anything about it?
:05:01. > :05:07.It has been an honour. We are loving everything second.
:05:07. > :05:15.Long may it continue it is for two great causes? Yes, all of the
:05:15. > :05:19.profits go to their charities. So, this is your high light week?!
:05:19. > :05:24.Of course! Yes. You are helping us choose what
:05:25. > :05:34.Patsy is eating at the end of the show. If you would like to call us,
:05:35. > :05:35.
:05:35. > :05:40.call this number: If you get on the show we are
:05:40. > :05:45.asking if Patsy should be getting food heaven or food hell. So, start
:05:45. > :05:51.thinking. Normally at this time on a Saturday morning, the first chef
:05:51. > :05:56.is tucked in an armchair with his copy of the Racing Post it is the
:05:56. > :06:02.brilliant Brian Turner. Whey wanted for this Christmas special was you
:06:02. > :06:07.and Michel Roux. I am not joking. I worked with you when I was 11 years
:06:07. > :06:12.old? I think it was slightly younger.
:06:12. > :06:16.Maybe nine years old? Yes. Some of the dishs are still on the
:06:16. > :06:19.menu? You are right. What is on the menu today? We are
:06:19. > :06:27.What is on the menu today? We are duck.
:06:27. > :06:33.If you can chop the lardons here. I need you to get the Gibb lets,
:06:33. > :06:36.never throw them away, we need to get them in the dish there for the
:06:36. > :06:42.gravy. This is a question of organising
:06:42. > :06:47.time. Now, this is dry cured bacon,
:06:47. > :06:51.bution can use dry cured streaky bacon, that is fine? This is larger
:06:51. > :06:58.pieces, rather than taking bacon and chopping it up. So we get
:06:58. > :07:03.really good flavour. You can buy pancetta done like
:07:03. > :07:07.this? Listen, pancetta is not British. You can buy good, British
:07:07. > :07:12.bacon. I know why you have got us on today, because the French and
:07:12. > :07:18.the British are having arguments in Government, we'll sort it out
:07:18. > :07:23.between the two of us, mate! If you can put that there, I will be
:07:23. > :07:27.grateful. Let's have a look at the duck. It's
:07:27. > :07:33.been dry-plucked. I will take out this fat at the end here. Just to
:07:33. > :07:38.make it look pretty... People are on about duck, there is not a lot
:07:38. > :07:42.of Aylesbury duck out there? There is only one person does it, up in
:07:42. > :07:46.Aylesbury. Did you know that originally Aylesbury ducks kept to
:07:46. > :07:50.that part of the world, they would live inside the cottage of the farm
:07:50. > :07:56.workers. They had beds for them on the window sills.
:07:56. > :07:59.Is this when he was younger? This is one of his stories. I'm sure you
:07:59. > :08:09.are right. They did the same in France.
:08:09. > :08:10.
:08:10. > :08:17.They did it, it does make sense. This makes great flavours.
:08:17. > :08:22.Can I check this, this is the Gibb let's, all of the fat, and bought
:08:22. > :08:28.in stock? That is great. A bit of chicken stock. You don't have to
:08:28. > :08:33.look to find duck stock. Chicken stock works just as well, but the
:08:33. > :08:37.trick here is we tonight have the time, but if I were at home, you
:08:37. > :08:44.need to rerpd the fat down and get a really nice colour so get the
:08:44. > :08:53.duck in there and seer it. It is then caramelised on the
:08:53. > :08:59.outside and bags of flavour. What is that for? Oh, of course.
:08:59. > :09:05.Right, the thing I want to show you now is to prick this with a fork to
:09:05. > :09:11.get rid of that excess fat. Duck fat is lovely, if you have
:09:11. > :09:15.time to get duck, the fat coming out here, keep the fat for the
:09:15. > :09:22.roast potatoes, but if you have not, don't worry about it.
:09:22. > :09:26.You can buy it done now, the goose fat and duck fat? You can. What I
:09:26. > :09:30.was about to say, the lardons, we have not cooked them in water to
:09:30. > :09:35.take the salt out. So remember that. When you taste the sauce, you will
:09:35. > :09:40.know what it is like. We have stock here that we prepared earlier on.
:09:40. > :09:44.How long would you cook that for with the Gibb let's in? 20 minutes.
:09:44. > :09:54.Then stand back a little bit. Be careful. Then pour it on. I have
:09:54. > :09:58.turned the heat off. We can't see him! Now you have to
:09:58. > :10:04.ask for the Gibb let's nowadays? You do.
:10:04. > :10:09.And the liver, in fact if you have the liver... Sorry, put that in
:10:09. > :10:15.there for me, please. I will put that underneath there.
:10:15. > :10:22.Now, I will put this in the oven. That's the secret. Once it is in
:10:22. > :10:28.the oven now we can start panicking. You have bags of time. In the foil
:10:28. > :10:32.about 150 to 160 degrees. That duck there was about two-and-a-half
:10:33. > :10:41.kilos, it would take up to three hours to cook, but halfway through,
:10:41. > :10:47.take the top off and baste it. A lot of people are cooking goose
:10:47. > :10:52.as well? It is long-term cooking? The secret with Christmas, the last
:10:52. > :10:59.thing you want to do is to produce a dish that challenges you. This is
:10:59. > :11:05.nice and easy. You put it in the oven, it is easy.
:11:05. > :11:09.So, what I have done, I have taken it out after about three hours. I
:11:09. > :11:13.have my gravy that I am going to use here, but what is important is
:11:13. > :11:20.to keep the duck and let it actually rest for a while.
:11:20. > :11:26.A good 20 minutes, snok Now a lot of people with duck -- now, a lot
:11:26. > :11:34.of people with duck check to see if the Joyces are clear, so this is no
:11:34. > :11:39.problem? Yes, this is great. Here, we have the garnishes, is a
:11:39. > :11:41.minutes in before the end we put these in here. The duck is out, I
:11:41. > :11:50.have everything here ready to reduce.
:11:50. > :12:00.If you have a question for me, Brian or Michel on the show, call
:12:00. > :12:01.
:12:01. > :12:07.us on : You can find Brian's recipe along with all of the other recipes
:12:07. > :12:15.on the show at: Now, we finish the sauce off with
:12:15. > :12:21.peas, chopped herbs and some lettuce. Now, peas and lettuce
:12:21. > :12:28.became known as a la Francais, but if you read the history books...
:12:28. > :12:32.Patsy, they have a bit of a history these two! If you read the history
:12:32. > :12:39.books it tells you that peas with duck was classic British, but they
:12:39. > :12:43.were not frozen peas in those days. That was the start of your career,
:12:43. > :12:48.frozen peas? Absolutely right. It was the start of his career as
:12:48. > :12:58.well. Patsy did the frozen pea advert.
:12:58. > :13:00.
:13:00. > :13:05.My first job was The Great Gatsby. After that film I got the ad for
:13:05. > :13:09.Bird's Eye. Wonderful.
:13:09. > :13:19.I was under contract to them for, gosh, about ten years.
:13:19. > :13:19.
:13:19. > :13:24.But what was interesting about the commercials, it was Tony Scott and
:13:24. > :13:30.Adrian Lyne they directed the commercials then went to the States
:13:30. > :13:36.to become big directors. This is where we went wrong, Brian.
:13:36. > :13:41.Now? To remind you, put those in there 15 minutes before the end.
:13:41. > :13:48.I'm about to put the peas in, now the herbs that you have chopped.
:13:48. > :13:55.Which are sage, parsley and mint. Can you cut that into a thin strip
:13:55. > :14:05.for me, please. You never stop talking or working,
:14:05. > :14:06.
:14:06. > :14:15.Brian. Nothing has changed. smells like Christmas! That's not
:14:15. > :14:20.the food it is the Christmas tree! Excuse me! So, everything comes
:14:20. > :14:25.together. I was taught to cook by the French, in the French style.
:14:25. > :14:32.Bags of butter in there. You are looking trim these days,
:14:32. > :14:37.how do you do that? Don't answer that! We have the leg here. Four
:14:37. > :14:42.nice portions. I will cut that in half. So we have a bit of thigh
:14:42. > :14:47.there. This bit off the end. The bone is fine.
:14:47. > :14:52.Says he. I need to do two plates.
:14:53. > :14:58.Did you remove the wish bone? didn't chef. You know that, I told
:14:58. > :15:08.you that in rehearsal. I will not do it, it is too much fussy work.
:15:08. > :15:10.
:15:10. > :15:14.For you it is! Do you want the lettuce in? Now he is ignoring me.
:15:14. > :15:18.I love it. Who is that person over there? I am
:15:19. > :15:27.sure I have seen him somewhere before.
:15:27. > :15:31.Did you taste that, chef? There you go, more salt. I could smell it
:15:31. > :15:37.needed more salt. There we go, we have onions,
:15:37. > :15:42.lardons, we have peas, we have lettuce. Yes a really nice colour
:15:42. > :15:48.on there. So, tell us what that is again?
:15:48. > :15:54.That is English duck, cooked a la English with peas and lettuce.
:15:54. > :15:59.Quite topical at the moment, there you go! What a great dish for
:15:59. > :16:05.Christmas that would be. There you go. You get to dive into
:16:05. > :16:09.this. I don't know if you have ever had duck for breakfast.
:16:09. > :16:15.There is an extra plate. There is an extra plate.
:16:15. > :16:21.Dive into that. It is not all for you, Emily!
:16:21. > :16:26.Really?! The secret of this show is that basically it is every man for
:16:26. > :16:33.himself! And every woman! Don't spill it down your front please.
:16:33. > :16:37.Goose, the same way? Yes. You could do it with chicken. Ast
:16:37. > :16:41.bags of flavour in there. Happy with that? I can taste the
:16:41. > :16:45.mint on the peas it is delicious. That is because you put it in the
:16:46. > :16:50.last minute so that the flavour flavours do not die.
:16:50. > :16:55.We need wine to go with this. We sent Peter Richards to Wiltshire.
:16:55. > :17:02.What did he choose to go with Brian's delicious duck? I'm at
:17:02. > :17:08.Steam, the Museum of the Great Western Railway in Swindon, but I
:17:08. > :17:18.can't hang around here all day. I have serious wine-spotting to do in
:17:18. > :17:23.
:17:23. > :17:28.town. Full steam ahead! Red wine lovers can fill their boots when it
:17:28. > :17:32.comes to Brian's duck. It is a classic dish that goes with loads
:17:32. > :17:41.of different reds. If you have a personal favourite, go for that one.
:17:41. > :17:46.Ensure it is full of character to withstand the meat. Now, there is
:17:46. > :17:52.PinotNoir or this wine from the south of Chile, but I have this
:17:52. > :18:02.wonderful wine at a fantastic price, ladies and gentlemen, I give you
:18:02. > :18:03.
:18:03. > :18:08.Crozes-Hermtiag. Unlike Chilean PinotNoir, this is
:18:08. > :18:14.Latin American it is not so obvious, but it grows on you. It needs food
:18:14. > :18:20.to come into its own it is made from the Syria grape variety in the
:18:20. > :18:25.north of France it has a wonderful meaty and pepperey aroma. It
:18:25. > :18:31.invites you to take another bite of the duck. It has beautiful flavours
:18:31. > :18:38.that work well with the sage, the mint and the peas. It is elegant in
:18:38. > :18:45.weight and it will not overwhelm the dish, but refresh the palette.
:18:45. > :18:49.It is great with the bacon and the stock. So, Brian, it is a beautiful,
:18:49. > :18:54.classic dish and here is a very refined wine to go with it.
:18:54. > :19:00.Well, the food is going down well. Emily has not passed it on to
:19:00. > :19:04.anyone else, she has kept it there. What about the wine? It has a
:19:04. > :19:14.lightness to it. It has wonderful flavours and a nice length to it.
:19:14. > :19:15.
:19:15. > :19:25.It goes well with the duck. And a barg in, �8. 99.
:19:25. > :19:30.-- and a bargain at �8.99. What do you think of it? I have not
:19:30. > :19:33.eaten anything! Michel? It is wonderful. A dish that can be ready
:19:34. > :19:41.in advance. Perfect for Christmas. You can be joining us here. Just
:19:41. > :19:45.write to us with your name and address and importantly a daytime
:19:45. > :19:50.telephone phone number. Get writing, don't forget to put a stamp on your
:19:50. > :19:58.envelopes, please. Later on, the guy at the end of the table is
:19:58. > :20:01.giving us a masterclass in des serts, what are you cooking? Spiced
:20:01. > :20:08.roasted pineapple with coconut rum ice cream. I think it will be nice.
:20:08. > :20:11.Quick and sharp. It is lovely, I know the coconut
:20:11. > :20:17.ice-cream he buy it is from, it is really beautiful.
:20:17. > :20:22.Still the same supplier! Now, it is time for our weekly visit to the
:20:22. > :20:32.always inspiring Rick Stein. He starts the day on the hunt for
:20:32. > :20:32.
:20:32. > :21:24.Apology for the loss of subtitles for 51 seconds
:21:24. > :21:29.Here you have this fish. You season it with salt and lots of black
:21:29. > :21:35.purpose. You have lots of strong flavours, first of all anchovy
:21:35. > :21:39.fillets. Go for a good brand. Next add preserve lemon. That is
:21:39. > :21:46.not ordinary, they are all soft and sharp. Then put in roasted red
:21:46. > :21:50.peppers. Lots of those roasted in the oven. Then some sun dried
:21:50. > :21:57.tomatos. After that, soak saffron in water and spread it over the top
:21:57. > :22:02.of the stuving. -- stuffing. Add lots of Virgin
:22:02. > :22:10.olive oil, lots of it down the middle. Now tie the monkfish up
:22:10. > :22:14.with lots of stroing. This is why the French call this like a leg of
:22:14. > :22:19.lamb as it is stuffed and tied it looks satisfying. That goes in the
:22:19. > :22:25.oven for about 25 minutes at gas mark six, but before you put it in,
:22:25. > :22:30.roll it in a coating of thyme, sea salt and black pepper.
:22:30. > :22:35.Right, that is at that minutes up. Let's have a look at this, then.
:22:35. > :22:38.Yes, just look at that brilliant. I must admit, that is pretty
:22:38. > :22:42.appetising. I will lift this out of the
:22:42. > :22:47.roasting tray. We will make the sauce in a minute with the Joyces
:22:47. > :22:54.in the roasting tray. This is like a proper Sunday roast with the
:22:54. > :22:58.gravy made from the pan, the scrapings of the pan -- juices.
:22:58. > :23:03.You can see how moist the slices are. A little bit undercooked. That
:23:03. > :23:07.is how it should be. Any longer it would not taste so good. The gravy
:23:07. > :23:17.it is like making gravy from a joint of meat.
:23:17. > :23:27.All of those caramelised flavours. Then pass it through a sieve and
:23:27. > :23:30.
:23:30. > :23:32.Reduce it down Before serving, add some capers
:23:32. > :23:34.A monkfish of this size, would do about six people so it's very economical.
:23:34. > :23:40.I first had it last summer in Italy during the World Cup.
:23:40. > :23:42.Was it the football or was it the dish that made it unforgettable?
:23:42. > :23:46.One of the things I've picked up on this trip to Naples is seafood antipasta.
:23:46. > :23:49.A dish I got the other day was Tonno Con Fagioli.
:23:49. > :23:55.That's tuna with beans - in this case cannellini beans.
:23:55. > :23:59.You take some nice thick chunks of tuna and coat them with salt
:23:59. > :24:03.for 20 minutes just to give them a nice salting.
:24:03. > :24:06.Brush it off and rinse them.
:24:06. > :24:12.Then you prepare in a pan slices of garlic, olive oil and onion.
:24:12. > :24:16.Sweat that off until everything's nice and soft.
:24:16. > :24:21.Then add some thyme, bay leaf and some slices of lemon.
:24:21. > :24:27.Put the tuna on top and cover it with good extra virgin olive oil
:24:27. > :24:29.over the top of the tuna.
:24:29. > :24:34.Bring that up to the boil, let it bubble, then take it off
:24:34. > :24:42.and let it go quite cold, preferably for 24 hoursso it picks up all those flavours.
:24:42. > :24:47.Take the cannellini beans. Make sure they're well-cooked, nice and soft.
:24:47. > :24:51.Pour them into a bowl, add plenty of extra virgin olive oil.
:24:51. > :24:57.About three ounces - plenty! Add plenty of lemon juice.
:24:57. > :25:03.Out here, the Procida lemons are not too tart so you can add lots of it.
:25:03. > :25:09.Back in England, less. Maybe the juice of ONE lemon.
:25:09. > :25:12.Crush plenty of garlic on a chopping board with salt.
:25:12. > :25:14.That makes it easier to go into a paste.
:25:15. > :25:17.And you drop that in.
:25:17. > :25:21.Now you add loads of parsley, lots and lots of red onions.
:25:21. > :25:26.Make sure they're freshly sliced and nice and hot.
:25:26. > :25:29.You want hot onions.
:25:29. > :25:34.Take your tuna, take out those black bits, flake up the rest and add that.
:25:34. > :25:38.Finally, a bit of salt and pepper. Check the seasoning.
:25:38. > :25:48.Turn it all over and eat it at once.
:25:48. > :25:52.
:25:52. > :25:53.Some
:25:53. > :25:53.Some great
:25:53. > :25:57.Some great seafood
:25:57. > :26:00.Some great seafood dishes for you to try this weekend. Now, I have
:26:00. > :26:06.travelled all around the Mediterranean this summer. I spent
:26:06. > :26:12.time in Italy. Something that I came across were these fabulous am
:26:12. > :26:18.alif I lemons. -- Amalfi.
:26:18. > :26:23.Now, I'm going to create a lemon souffle, using ready-made custard
:26:23. > :26:29.from the supermarket. Stop laughing, cameraman! Watch.
:26:29. > :26:39.All of the girls are bueing. We have just put lemon zest in there,
:26:39. > :26:44.egg whites, ied -- ready-made custard and buttered and sugared
:26:44. > :26:53.the moulds. I want to show you what you can do this Christmas very
:26:53. > :27:00.quickly. You take the buttered moulds and I will do a tweel basket
:27:00. > :27:05.with this and starve with ice-cream. So, you take the moulds like that
:27:05. > :27:08.clean them up like that. Then with your finger go around the
:27:09. > :27:12.edge. That is your thumb, chef.
:27:12. > :27:17.Thank you very much, Brian. Anything to help.
:27:17. > :27:23.Always remember to prod the duck skin before you put it in the oven!
:27:23. > :27:28.Thank you, James. That's a draw so far! Got it! We mentioned were
:27:28. > :27:33.Brian was cooking you started out at four years old. An incredible
:27:33. > :27:37.journey. Yes, a very long career. I'm 44
:27:37. > :27:42.next year and 40 years in the business. I have worked every year
:27:42. > :27:49.of my life since I was four. We watched you when you were doing,
:27:49. > :27:54.Who Do You Think You Are, the journey you had gone on, even you
:27:54. > :28:03.were surprised at some of the family members? My father was, he's
:28:03. > :28:08.been dead many years, but he was in prison... A great character! Yes,
:28:08. > :28:14.flaws and all. I came from a very poor background. I have managed to
:28:14. > :28:18.have the most incredible life inspite of not having very much
:28:18. > :28:22.growing up. I had a great childhood, my mother was a wonderful woman. So
:28:22. > :28:26.I feel blessed. An incredible journey going through
:28:26. > :28:33.the film credits, 40 film credits? Probably.
:28:33. > :28:39.You mentioned the Mia Faro one, that was The Great Gatsby. Then you
:28:39. > :28:45.went on to play her later on? her and then after that film I went
:28:45. > :28:50.to Russia for nine months and played Elizabeth Taylor's daughter
:28:50. > :28:56.in a film called the Bluebird. As you do.
:28:56. > :29:00.I worked. I didn't go to acting school. I went to a convent. I have
:29:00. > :29:05.had an incredible life. A great journey.
:29:05. > :29:11.You are probably wondering what I am doing, but I am creating
:29:11. > :29:15.Christmas declarations. I have a little tweel mix which I
:29:16. > :29:21.am creating the baskets out of tweel mix.
:29:21. > :29:26.Was that white chocolate. No, it is icing sugar, flour and
:29:26. > :29:33.butter, you allow it to cool and then pipe it out. It makes the
:29:33. > :29:43.biscuits. The sauce, raps by sauce. I will sieve that
:29:43. > :29:47.Add a little bit of icing sugar. Moving tonne the other movies,
:29:47. > :29:51.Lethal Weapon? That was 100 years ago! But it has all been good.
:29:51. > :29:56.And music as well. You have dabbled in everything.
:29:56. > :30:00.TV as well. But music as well? I think that is
:30:00. > :30:07.questionable. You got to number seven, didn't
:30:07. > :30:14.you! It was number two, actually! We will shoot the researcher.
:30:14. > :30:19.The Pet Shop Boys wrote a song. They turned a lot of buttons to put
:30:19. > :30:24.me in tune. Singing was not my forte.
:30:24. > :30:31.We tried that with Brian Turner. Tell us what you are doing now?
:30:31. > :30:38.am doing Snow White and the Seven Dwarfs in Bromley.
:30:38. > :30:48.It is a lovely cast. Can Barney Harwood, he is from Blue
:30:48. > :30:48.
:30:48. > :30:54.Peter. He is great. David Sphynx, Ben Harlow. It is a
:30:54. > :31:00.lovely show. We are packing them in. You are playing the villain? Yes,
:31:00. > :31:07.the wicked Queen. It is lovely being a badie. I am loving it.
:31:07. > :31:11.That is very hard, you are doing a show whies a day? It is a
:31:11. > :31:15.discipline theatre, and pant mine is a whole different thing it is
:31:16. > :31:21.two shows every day. We close on January the 8th. It is a long hall.
:31:21. > :31:25.But I'm loving it. It is a lovely company. It's good fun.
:31:25. > :31:35.I think if you are making children laugh at Christmas it is a nice
:31:35. > :31:40.thing to do for the soul. Right, I am not just metsing around
:31:40. > :31:46.if you have time this Christmas -- I am not just messing around, these
:31:46. > :31:51.are the little sugar cages. I can see, so that is just sugar?
:31:51. > :31:56.It is just sugar and put around the ladel.
:31:56. > :31:59.You stopped the cooking of the caramel by putting the pan in the
:31:59. > :32:04.water. That was skill. Thank you very much. I learned it
:32:04. > :32:09.from him. I knew it! Now, the business kits
:32:09. > :32:16.want a little longer. The souffle needs another two minutes.
:32:16. > :32:23.So, what is next for Patsy Kensit? Is there film you want to go back
:32:23. > :32:27.into? Something on the cards? don't have anything lined up,
:32:27. > :32:33.ambitions outside of Britain really. I feel that is my home.
:32:33. > :32:41.This is your home? I left Holby last year, I have been a full-time
:32:41. > :32:47.mum for the last ten months. It's been amazing. I'm love ing... My
:32:47. > :32:52.eldest son is 19, my youngest is 12. It has gone so quickly. James is a
:32:52. > :32:56.man now. I'm loving these last moments with my youngest. He is
:32:56. > :33:02.minutes away from not wanting to do anything with me. They are going
:33:02. > :33:07.through that stage. The teen thing. I don't know anything about that!
:33:07. > :33:13.They come back, but I am cherishes this time. I have to work. I do
:33:13. > :33:20.lots of voicovers. We will see what happens. I don't know what is in
:33:20. > :33:28.the future, or on the cards. Would you like to be in a choir?! I have
:33:28. > :33:33.a very deep voice. I think that is part proposal! I think you guys are
:33:33. > :33:37.going to be number one, aren't you? I don't want to count my chickens
:33:37. > :33:47.before they hatch, but we are working hard. It is a working
:33:47. > :33:51.process. You are favourites? I think so, 1-4.
:33:51. > :33:55.It sounds good. There you go. Right, these biscuits.
:33:55. > :34:00.The thing about these are that when they are warm, they are pliable. As
:34:00. > :34:06.they are cool, you can stick them on the tree.
:34:06. > :34:13.It is a Yorkshire Christmas declaration that, mate.
:34:13. > :34:23.It brings new meaning to the edible tree! Now, at this point, hopefully
:34:23. > :34:25.
:34:25. > :34:31.in time we should see Michel's son, Alain Roux changing the souffles at
:34:31. > :34:36.the back of the oven! I am panicking, I haven't seen what they
:34:36. > :34:40.are like. And we put that on there... When I
:34:41. > :34:44.am cooking, I do a meal plan. The time I have to put this in and that
:34:44. > :34:48.in. I'm impressed you do all of this.
:34:48. > :34:57.At this moment in time people are shouting at me, but they have gone
:34:57. > :35:01.quiet, that is worrying me! We put that on there... Then we take the
:35:01. > :35:10.basket... ALL SPEAK AT ONCE APPLAUSE
:35:10. > :35:20.And there is more! Pineapple chef! And we take the souffle out of the
:35:20. > :35:20.
:35:20. > :35:26.oven... ALL SPEAK AT ONCE Aw! very impressed with that.
:35:26. > :35:31.Can I tell you that lemon souffle is my favourite thing. So this is a
:35:31. > :35:37.heaven thing for me. There you go, all done in seven
:35:37. > :35:44.minutes. Dive in... It is so pretty I don't want to... Oh! Then you
:35:44. > :35:49.take the sauce, and you can put it there too.
:35:49. > :35:54.Michel? It looks good. I'm sure at that it tastes good. It gives
:35:55. > :36:02.confidence to people to buy the kst ard. If people are worried, --
:36:02. > :36:07.custard. If people can do it, they can do it. Right, good. See you in
:36:07. > :36:16.2013, chef! Right, what is Patsy eating at the end of the show, a
:36:16. > :36:23.special hen's egg, smoked salmon Scotch egg wtih chive beurre blanc.
:36:23. > :36:29.Or Patsy could be facing food hell, the trout. It is served golden
:36:29. > :36:35.brown with the skin removed and served with French beans, little
:36:35. > :36:41.gem lettuce and capers and almonds. You get to help decide what is
:36:41. > :36:48.Patsy's fate today. Brian? Scotch egg for me. Perfect.
:36:48. > :36:52.Michel? It is boring but I agree with him! Well, you will have to
:36:52. > :36:57.wait until the end of the show to see the final result. Now, time for
:36:57. > :37:07.more simple and stunning baking ideas from Lorraine Pascale. Today,
:37:07. > :37:16.
:37:16. > :37:22.she is making a stunning chocolate These are the fruits
:37:22. > :37:32.to transform a boring 200 grams of butter
:37:32. > :37:33.
:37:33. > :37:36.So, 140 grams of flour in there, 60 grams of cocoa powder,
:37:36. > :37:38.a pinch of salt,
:37:38. > :37:42.and two teaspoons of baking powder.
:37:42. > :37:46.That's all the dry goods. I'm going to add the dry goods and the eggs in two lots.
:37:46. > :37:49.Two eggs first, crack them into the bowl,
:37:49. > :37:54.eggs, free-range if you can,
:37:54. > :37:56.and half the flour,
:37:56. > :37:59.and give it a mix.
:37:59. > :38:03.I make my cakes this way cos I think it's the best way to make cakes.
:38:03. > :38:06.I prefer to use plain flour and not self-raising
:38:06. > :38:08.because I use baking powder with it,
:38:08. > :38:11.and you can adjust the amount it rises.
:38:11. > :38:16.Because often cakes dip in the middle, or don't rise properly.
:38:16. > :38:18.A quick whisk.
:38:18. > :38:23.I also find this way, it stops the mixture from curdling.
:38:23. > :38:28.Another two eggs.
:38:28. > :38:37.And then the rest of the powdered mix in like that.
:38:37. > :38:42.Get it all incorporated.
:38:42. > :38:45.Oh, that looks so chocolatey!
:38:45. > :38:49.And then into the pan.
:38:49. > :38:53.OK, in it goes.
:38:53. > :38:56.Scrape it all out. You don't want to waste any.
:38:56. > :38:58.So I've got my tin here,
:38:58. > :39:01.and I've lined it with greaseproof.
:39:01. > :39:05.Level it out. OK, this goes into the oven
:39:05. > :39:11.for 30 to 40 minutes at 180 degrees.
:39:11. > :39:15.Now the chocolate buttercream, yum! Love it.
:39:15. > :39:23.250 grams of softened butter and 500 of icing sugar.
:39:23. > :39:28.That's fine. And then, mixer on.
:39:28. > :39:31.Tea towel. To stop the icing sugar from flying around,
:39:31. > :39:35.I always put a tea towel over the top.
:39:35. > :39:41.Go slowly at first, and then whack it up.
:39:41. > :39:43.Lovely.
:39:43. > :39:45.OK, so let that beat.
:39:45. > :39:53.Get it nice and creamy and light and fluffy.
:39:53. > :39:59.Then 100 grams of melted chocolate. It smells really good.
:39:59. > :40:03.And make sure it's been cooled, cos if you add it when it's too hot,
:40:03. > :40:06.it'll just curdle, and the mixture will go into a big mess.
:40:06. > :40:09.Just give that a quick mix.
:40:09. > :40:17.And I find the best way to melt chocolate is in the microwave,
:40:17. > :40:20.Now for my cake. I've got my cake in the tin. It's nice and cool.
:40:20. > :40:23.Right, so I just peel off the paper,
:40:23. > :40:25.and then put it on the board.
:40:25. > :40:31.Get a dollop of buttercream, and that'll act like glue.
:40:31. > :40:37.And I've used the bottom as the top because it's lovely and flat.
:40:37. > :40:39.So just mark it all the way round.
:40:39. > :40:42.And if you don't have one of these turntables,
:40:42. > :40:46.you can use a bowl upside-down with a tray on it.
:40:46. > :40:56.Just saw all the way through.
:40:56. > :40:58.A nice big dollop of buttercream.
:40:58. > :41:01.And then just smooth it all the way round.
:41:01. > :41:05.OK. Top goes on.
:41:05. > :41:15.Squish it down a bit. And then the sides and top.
:41:15. > :41:15.
:41:15. > :41:18.And then once you've done that, just hold the knife in one position,
:41:18. > :41:23.turn the board all the way round, and then off.
:41:23. > :41:31.And then we can smooth these edges into the centre.
:41:31. > :41:37.I'm going to put it in the fridge now so it can harden,
:41:37. > :41:39.When the buttercream has set, and it takes about 15 minutes or so,
:41:39. > :41:41.you can do the second layer.
:41:41. > :41:44.If you do two layers, it is much easier to make it nice and straight
:41:44. > :41:47.with good squared-off edges.
:41:47. > :41:50.Now for the magic bit,
:41:50. > :41:54.putting the cigarillos on the cake.
:41:54. > :41:58.Just put them at right angles, make sure they're at right angles,
:41:58. > :42:08.and then all the way round,
:42:08. > :42:15.
:42:15. > :42:18.So now the raspberries go on.
:42:19. > :42:23.I just love, love raspberries.
:42:23. > :42:24.And, you know, you could do whatever you liked with this cake.
:42:24. > :42:26.You could use white cigarillos with white roses -
:42:26. > :42:29.it'd look so beautiful for a wedding.
:42:29. > :42:39.Now, that cake really is going to knock people's socks off.
:42:39. > :42:46.
:42:46. > :42:47.Lorraine
:42:47. > :42:47.Lorraine is
:42:47. > :42:52.Lorraine is back
:42:52. > :42:56.Lorraine is back with more great ideas after us here on BBC One at
:42:56. > :43:03.11.30am. Still to come on Saturday Kitchen, Keith Lloyd in Scotland.
:43:03. > :43:07.He is cooking venison with his new friend Jimmy music nab, who is
:43:07. > :43:13.roasting a haunch. Classic stuff. And the three-egg omelette
:43:13. > :43:19.challenge, Brian will have to use all of his cookery experience, to
:43:19. > :43:28.avoid Cracking under pressure and making omelettes against the man
:43:28. > :43:33.who literally wrote the book on eggs, it will be EGG- siting! That
:43:33. > :43:37.is coming up live later on. What are we making for Patsy at the end
:43:37. > :43:45.of the show? Will it be smoked salmon Scotch egg wtih chive beurre
:43:45. > :43:50.blanc, or the food hell, pan-fried trout with caper butter and French
:43:50. > :43:56.banes. Girls, what do you like the sound of? ALL SPEAK AT ONCE Heaven!
:43:56. > :44:00.It's is like a hen night! Right it is time for my Christmas present. A
:44:00. > :44:06.chance to cook with one of the greatest chefs of all time. It is
:44:07. > :44:10.the brilliant Michel Roux! Thank you for writing that link. What are
:44:10. > :44:11.you cooking, then, chef? Spiced roasted pineapple with coconut rum
:44:11. > :44:17.roasted pineapple with coconut rum ice cream.
:44:17. > :44:23.So, milk and cream first of all we bring to the boil? Yes. The milk
:44:23. > :44:33.first, then the coconut milk after. So that goes in there.
:44:33. > :44:38.Thank you. Don't start, I'm working! Mind your
:44:38. > :44:43.fingers! I'm moving the top. I don't know what to buy for you
:44:43. > :44:48.later on, so I may give you the top! I'm keeping that for the
:44:48. > :44:53.presentation. OK. Is that it? Finished? No, we
:44:53. > :45:01.cut the bottom part now! About two centimetres.
:45:01. > :45:06.That's it. Then we have a nice stable base.
:45:06. > :45:14.We peel by following the mine apple all around the outside.
:45:14. > :45:19.Now, you have been a passionate lover of desserts all of your life.
:45:19. > :45:24.You are writing a book I understand? Yes, full of desserts
:45:24. > :45:34.from all around the world. He has mixed up all of the recipes!
:45:34. > :45:37.Nothing from you, though! I have pineapple, which I love. It is
:45:37. > :45:43.spicy. But you got this from the
:45:43. > :45:48.Caribbean? I was working on a ship, a liner.
:45:48. > :45:53.I found out that the pineapple were in season in the Caribbean. This
:45:53. > :46:03.was a good idea with the spices from Vietnam. So I love the spices.
:46:03. > :46:11.I will take this knife and get rid of the nasty eyes. I will do a
:46:11. > :46:14.lovely little... There with the point of the knife cut it all away
:46:14. > :46:19.along there. This give it is the presentation?
:46:19. > :46:24.It will be much better. I remember one of the first shows I
:46:24. > :46:31.watched of you was with your brother? I'm sure you have not
:46:31. > :46:36.recovered! How is he? I don't know! Who wants to know? No, he is fine.
:46:36. > :46:41.He is fine. I've been spending a bit of time cooking with him for a
:46:41. > :46:46.television programme. It is a new television programme, tell us about
:46:46. > :46:51.it then, is it exciting? It is a television programme. There are ten
:46:51. > :46:59.of them where we are going to get, well, we are being all of the
:46:59. > :47:04.family involved, with two cousins and so on and so forth. Now, I
:47:04. > :47:11.better put my glasses on. Now, we see. Look at that! OK? Now, I have
:47:11. > :47:21.done enough. So, that's is it, I'm taking one when I have done this
:47:21. > :47:25.while Brian Turner was cooking. So, this the -- this programme,
:47:25. > :47:32.this is the first time you are cooking with so many of the family?
:47:32. > :47:36.Yes. Even your daughter? Yes, Amy -Lee
:47:37. > :47:46.are cooking. Albert and I. We have not been cooking for 25 years. Oh,
:47:46. > :47:52.Brian, it was really bad! I had a week of spa afterwards! Is that
:47:52. > :47:57.because he is so good and you were struggling to keep up with him!
:47:57. > :48:07.Well, he said I didn't cook good enough! So, you are studding this
:48:07. > :48:09.
:48:09. > :48:15.with cloves? So, now I'm going to put oil as I'm going to colour the
:48:16. > :48:23.pineapple. This is rapeseed oil. From Yorkshire! It's not French it
:48:23. > :48:33.is Yorkshire! Then I'm making the syrup. Here we are.
:48:33. > :48:35.
:48:35. > :48:41.So, the sir yop in there -- the syrup in there... Voila, then we
:48:41. > :48:51.turn the pineapple around. We want nice colour, not burnt. The star
:48:51. > :48:52.
:48:52. > :48:58.anise, that is quite a lot going in there? Yes it is, now the sech waun
:48:58. > :49:01.-- Sechuan pepper. And what else in there? I think it
:49:01. > :49:06.is cinnamon, ginger, nutmeg and cloves.
:49:06. > :49:14.Well done. He was trying to get me there!
:49:14. > :49:19.Nobody really knows! Look at that, that is colouring nicely.
:49:19. > :49:27.Now, so that should be boiling. I've got it there. It should be
:49:27. > :49:35.cooking for at least 45 minutes. So, we are reducing it down.
:49:35. > :49:41.Yes, to three quarters and then what you get... That is perfect.
:49:41. > :49:49.Then what we do after it has been boiling, reducing by three quarters,
:49:49. > :49:54.then we get this lovely result. A beautiful syrup.
:49:54. > :50:01.How is the ice-cream doing? It is getting there, chef.
:50:01. > :50:08.Look at the texture of that syrup. You have been doing the ice-cream.
:50:08. > :50:13.I am so pleased I have a good one coming.
:50:13. > :50:16.Right, the ice-cream and then the cream and the coconut? Yes, to
:50:16. > :50:21.infuse. That is going in the oven.
:50:21. > :50:27.And then the rum? Oh, the rum! we leave that to coffer and you
:50:27. > :50:31.strain it off and when it is cold, churn it in the ice-cream machine.
:50:31. > :50:37.Churn it for 20 minutes and you have a lovely ice-cream. So, now I
:50:37. > :50:43.need a spoon. That is cooked at 1808 degrees for about 35 to 40
:50:43. > :50:50.minutes. That is the roast pineapple. It looks nice? Good. So
:50:50. > :50:59.we better be quick. We have two minutes left.
:50:59. > :51:09.I like Brian, talking, talking... Calm down! Calm down! Tell us about
:51:09. > :51:09.
:51:09. > :51:15.this book, what is this? Number 12. And like I said Desserts Around The
:51:15. > :51:21.World? Yes, and my granddaughter is working on that book.
:51:21. > :51:25.It is the book to use if you love deserts or want to learn about
:51:25. > :51:30.desserts. Now, the pineapple on the dish.
:51:30. > :51:35.Remember it is Christmas it must be a lovely dish. So two slices on the
:51:35. > :51:40.side. The star anise on the top and the juice of the pineapple has run
:51:40. > :51:44.into the syrup, you understand that, Brian. I can see it from here, chef.
:51:44. > :51:49.Tp is fine. Then what you do is that... A
:51:50. > :51:54.little bit of the syrup on it. Drizzle it. Voila. Then a bit of
:51:54. > :52:00.ice-cream next to it. On there. Perfect. You can even put
:52:00. > :52:03.a bit of syrup in there. And everything can be ready the day
:52:03. > :52:07.before and you roast the pineapple on the day.
:52:07. > :52:15.Remind us of what that is again? Spiced roasted pineapple with
:52:15. > :52:20.coconut rum ice cream, by James and Michel! There you go! APPLAUSE
:52:20. > :52:22.We didn't get a round of applause and I made a souffle in six
:52:22. > :52:29.minutes! Right, there you go. Over here.
:52:29. > :52:38.Have a seat here. I don't know where you start on this one, Patsy.
:52:38. > :52:44.I will let everyone in. You go first so you don't get my
:52:44. > :52:47.germs. Here is where we put this
:52:47. > :52:52.declaration... Dive in that, tell us what you think.
:52:52. > :53:02.It should be left out of the oven for about 20 minutes before carving
:53:02. > :53:04.
:53:04. > :53:08.I have seen that on the row tisry. We know who does that! It's
:53:08. > :53:13.fantastic. I did go to the Caribbean a couple of years ago for
:53:13. > :53:23.Christmas. I had a Pienaar kol Adar on Christmas day. It is reminding
:53:23. > :53:25.
:53:25. > :53:29.me of that -- pina Colada on Christmas day.
:53:29. > :53:36.Don't foreget to save some for the girls. Right, let's go back to
:53:36. > :53:40.Swindon to see what Peter has chosen to go with Michel Roux's
:53:40. > :53:45.marvellous pineapple! Stop it, marvellous pineapple! Stop it,
:53:45. > :53:50.Brian! Mitchell's pineapple sl Christmassy and also exotic it gets
:53:50. > :53:54.my vote as a desert island Christmas pud. So to keep it in
:53:54. > :53:59.that spirit you could go forum or how about using some of the
:53:59. > :54:09.ingredients to recreate your own sweet white mulled wine at home?
:54:09. > :54:11.
:54:11. > :54:16.But if you want something more main stream, I have this from Croi,
:54:17. > :54:22.nMillais. It is full of raisen flavours, but I have the Finest
:54:22. > :54:27.Dessert Semillon from Australia. It is often forgotten that sweet
:54:27. > :54:32.wine is the historic Australian superballity. This is made with the
:54:32. > :54:37.noble rock that shrivel els the grapes from the vine and
:54:37. > :54:41.concentrates the flavours and gives aroam areas of honey and barley. It
:54:42. > :54:46.works well with the syrup. It is rich, but not cloying. That is
:54:47. > :54:52.because there is lots of juicy acidity in there. That works well
:54:52. > :54:55.with the pineapple. It is also creamy and succulent to tie in with
:54:55. > :55:00.the coconut and the syrup and finally, it has a beautiful touch
:55:00. > :55:05.of spice on the finish. So, Michel, to get into the character of this
:55:05. > :55:11.dish. I feel like I should bewaring a Santa hat and a grass skirt. It
:55:11. > :55:16.is difference and delicious and here is a wine to match, sante!
:55:16. > :55:20.Everybody is enjoying it here. I don't think that the girls are
:55:20. > :55:26.getting any. Emily, that plate has not moved. Michel, what do you
:55:26. > :55:30.think? I love it. It is not too sickly, not too sweet.
:55:30. > :55:37.It is perfect with the pineapple and it comes from Australia! Under
:55:37. > :55:42.�7, a bit of a bargain? A bargain, the sad thing, it comes from
:55:42. > :55:47.Australia! I enjoyed it. You could be joining us here at
:55:47. > :55:51.some time in the series. Write to us with your name and address and
:55:51. > :55:54.most importantly a daytime telephone number.
:55:54. > :55:59.Don't forget to put a stamp on your envelopes, please.
:55:59. > :56:09.Right, it is time to see what Valentine Warner is making for us
:56:09. > :56:16.
:56:16. > :56:21.now. It is mackerel this week. If I were told I could only eat
:56:21. > :56:24.the beautiful blue-green Could I have three
:56:25. > :56:30.'And what's great, they're Today I'm off to north
:56:31. > :56:33.Cornish waters are some They're teeming with fish
:56:33. > :56:35.As surf life-savers here at Portreath beach,
:56:35. > :56:39.Katie, Emily and Shannie train hard five days a week.
:56:39. > :56:47.They need to keep super-fit and eat well to stay in tip-top lives saving condition.
:56:47. > :56:51.Hi. Hello. I'm Valentine. Pleased to meet you.
:56:51. > :56:52.Who are you? Katie. Katie.
:56:52. > :56:54.Emily. Shannie.
:56:54. > :56:57.'These three are self-confessed fish-phobes
:56:57. > :57:01.'and I'm keen to turn them on to one of the healthiest and cheapest ingredients
:57:01. > :57:04.'that's swimming all round them - my beloved mackerel.'
:57:04. > :57:07.I don't eat fish. You don't eat fish?
:57:08. > :57:09.At all? No.
:57:09. > :57:11.They're slimy, they've got You've got eyeballs.eyeballs.
:57:11. > :57:21.I know, but I don't like scales and bones. They smell.
:57:21. > :57:32.
:57:32. > :57:33.This is very, very easy to cook and very, very delicious,
:57:33. > :57:34.but, of course, first we need to gut and fillet our mackerel.
:57:34. > :57:36.So is everyone gonna do one?
:57:36. > :57:37.No! I can do it with gloves. Gloves aren't included.
:57:37. > :57:39.Put the tip of the knife in, all the way up, right up under the chin.
:57:39. > :57:40.If you buy your mackerel in fishmongers
:57:40. > :57:42.they will do the dirty work for you.
:57:42. > :57:44.It's only fish. I know, but it's got...
:57:44. > :57:46.OK, stage two, we need to fillet our mackerel.
:57:46. > :57:48.Tip of the knife in here, cut to the back of the head,
:57:48. > :57:50.turn it round.
:57:50. > :57:52.Hand flat on here. Exactly.
:57:52. > :57:54.I wasted a little bit. That's great.
:57:54. > :57:56.First go - that's fantastic. Look at that bad boy!
:57:56. > :58:00.'With the mackerel sorted, Emily's thinly slicing a peeled cucumber,
:58:00. > :58:04.'throwing on a large handful of salt and giving it a good mix.'
:58:04. > :58:08.What the salt will do is pull the water out of the cucumbers.
:58:08. > :58:11.They change their consistency, so they're not quite so watery,
:58:11. > :58:13.they're crunchy and delicious.
:58:13. > :58:15.What is that thing? This is a horse radish.
:58:15. > :58:19.I thought horseradish comes in jars.- Horseradish does come in jars
:58:19. > :58:23.but before it goes into jars it gets pulled out of the ground.
:58:23. > :58:26.'With the grated horseradish we're going to make a fresh, pokey sauce.'
:58:26. > :58:28.Cor! Yes.
:58:28. > :58:32.'Mixing it in with creme fraiche and English mustard powder.'
:58:32. > :58:35.Mmm. Delicious.
:58:35. > :58:38.'After a quick rinse we're wringing out the cucumber
:58:38. > :58:40.'to remove as much moisture as possible.
:58:40. > :58:43.'Then it's mackerel time.
:58:43. > :58:46.'We're seasoning the fillets generously before frying them
:58:46. > :58:49.'in sizzling butter.'
:58:49. > :58:51.We want a really good, hot pan so that
:58:51. > :58:54.when the mackerel fillets go in they start cooking straight away.
:58:54. > :58:57.You see them arching up?
:58:57. > :59:02.We want the skin to be crispy so we need to press them down again.
:59:02. > :59:06.That's keeping them nice and flat to the pan.
:59:06. > :59:08.Do you wanna butter the toasts?
:59:08. > :59:11.Lots of butter? Yeah, lots of butter.
:59:11. > :59:16.'The buttery toast is covered with a generous amount of salted cucumber.'
:59:16. > :59:20.And look at that. Nice mackerel fillet on each one.
:59:20. > :59:22.Oh, it looks nice.
:59:22. > :59:25.'It's topped off with a good dollop of the horseradish sauce,
:59:25. > :59:30.'a few slices of red onion and a wedge of lemon.
:59:30. > :59:33.'Mackerel on toast with salted cucumber and horseradish.
:59:34. > :59:38.'Rich, oily, delicious and great value for money.'
:59:38. > :59:39.Cheers.
:59:39. > :59:42.'But will my mackerel on toast win over the girls?'
:59:42. > :59:49.Are you ready to dive in?
:59:49. > :59:52.How is it, guys? Lovely. Really?
:59:52. > :59:54.I will be fishing for mackerel again.
:59:54. > :59:56.Emily, really? Yeah, I'm eating it.
:59:56. > :00:00.Great. Shannie? It's OK.
:00:00. > :00:03.Do you know, OK from you is as good as great from them.
:00:03. > :00:07.I have to say that Portreath mackerel is the best I've ever tasted.
:00:07. > :00:11.If it gets any fresher you have to spank it.
:00:11. > :00:21.Good stuff, guys, you've made a hungry man happy.
:00:21. > :00:21.
:00:21. > :01:33.Apology for the loss of subtitles for 51 seconds
:01:33. > :01:34.It is time
:01:34. > :01:34.It is time to
:01:34. > :01:37.It is time to answer
:01:38. > :01:42.It is time to answer some of your foodie questions. Each caller helps
:01:42. > :01:49.us to decide what Patsy is eating at the end of the show. So first,
:01:49. > :01:55.we have Ronan from Jersey. What is your question for us? We are doing
:01:55. > :01:59.a beef Wellington. I was wondering what time of potatoes and sauce the
:01:59. > :02:05.chef would put with that one? good.
:02:05. > :02:10.A great dish. What sauce to go with it? Madeira sauce. Shallots, white
:02:10. > :02:15.win, a bit of stock, parsley, butter, but personally, never serve
:02:15. > :02:21.potatos with a Wellington. You have the pastry around the outside, the
:02:21. > :02:25.pancakes, lots of carbohydrates. A nice, green veg. And the sauce,
:02:25. > :02:30.make it now? Yes, make it and put it away.
:02:30. > :02:34.Good luck with that what dish at the end of the show, food heaven or
:02:34. > :02:42.food hell? I think that I will vote for food heaven.
:02:42. > :02:49.She is under the weather! Thank you! Julie from Northamptonshire?
:02:49. > :02:53.What is your question? My question is, how to make home-made liver
:02:53. > :02:58.pate? My husband loves it, providing I buy it. If I tried to
:02:58. > :03:05.make it at home, it is inedible. I think that the secret is don't
:03:05. > :03:10.overcook the livers? You must never overcook the liver. That is number
:03:10. > :03:14.one for sure. You must have the freshest liver. I think that duck
:03:14. > :03:20.or chicken livers is perfect. Chop them, mix them with a little bit of
:03:20. > :03:25.cream, but very little. If you have a bit of pork. Chop it very small
:03:25. > :03:30.and mix it, season it nicely, maybe an egg, one egg and that's it. Pour
:03:30. > :03:34.it into a dish. Clieng film in the dish, the oven and -- cling film in
:03:34. > :03:39.the dish, in the ov and cook it gently.
:03:39. > :03:45.Put it in a ban marry, and cook it gently for about 45 minutes to an
:03:46. > :03:50.hour. And I do one, you measure the duck
:03:50. > :03:58.and chicken livers and take the membrane out of it. Spread them on
:03:58. > :04:04.a tray, literally pour over Madeira and basil leaves, in the oven and
:04:04. > :04:10.bake them for ten minutes, they are still pink. Then blend it and stick
:04:10. > :04:17.it in a mould. You have a pate, as easy as that.
:04:17. > :04:23.That is more gratin. I will remember that! What dish
:04:23. > :04:27.would you like to see at the end of the show, Julie? Food heaven,
:04:27. > :04:32.please. Thank you! And Wendy, what is your
:04:32. > :04:37.question for us? We are cooking loin of beef on the bone, French
:04:37. > :04:41.cut for Christmas. I would like to know how to cook it, really, the
:04:41. > :04:47.temperature to cook it at. It is a lovely piece of meat. So,
:04:47. > :04:53.on the bone? Seal it first. So sizzle it and seal it.
:04:53. > :05:01.Then in the oven, a hot ov tonne start with, uncovered.
:05:01. > :05:05.At 108 degrees to 200. Then lower it to 1670.
:05:05. > :05:10.-- 160. I cook my meat at about 20 minutes
:05:10. > :05:14.per kilo. It could be 30 minutes if you like it medium. Always rest it
:05:14. > :05:19.for at least half an hour. Then enjoy it and it will be lovely.
:05:19. > :05:24.Starve on the bones. Cut it and put it back on the bones.
:05:24. > :05:30.It is very impressive. Make sure that the butcher takes
:05:30. > :05:34.the nerve off the top there. If that is left on it will shrink.
:05:34. > :05:38.resting it is the most important part I think. About half an hour
:05:38. > :05:42.before you want it And good Yorkshire puddings.
:05:42. > :05:46.Available from my book! I had to get one in. What dish would you
:05:46. > :05:51.like to see at the end of the show? Food heaven, please.
:05:51. > :05:56.Thank you! It is looking good so far, but there are 25 other here as
:05:56. > :06:01.well to decide! We have a special treat for you with Gareth Malone
:06:01. > :06:07.and the Military Wives Choir coming up at the end of the show, so stay
:06:07. > :06:10.tuned. Now, this bit, all of the chefs coming on the show battle it
:06:10. > :06:16.out against the clock it see how fast they can make a three-egg
:06:16. > :06:21.omelette challenge. Now, Brian, a pretty good time, but ahead of you
:06:21. > :06:27.is Michel Roux. He has had more experience than I
:06:27. > :06:32.have! The usual rules a plea, guys a three-egg omelette challenge
:06:32. > :06:40.cooked as fast as you can. The clocks are on the screens. Are you
:06:40. > :06:50.ready? Three, two, one, go! shell, chef.
:06:50. > :06:52.
:06:52. > :06:57.No pressure! No pressure! It's the concentration! Whatever age they
:06:57. > :07:07.are, it's the concentration on their faces.
:07:07. > :07:16.
:07:16. > :07:21.Oh! Do not a plaud or I will give you some of it to eat! -- applaud.
:07:22. > :07:26.I tell you, it is a wonder I'm not ill on this show. That is cooked
:07:26. > :07:36.perfectly, chef. Thank you! I couldn't have seasoned
:07:36. > :07:37.
:07:37. > :07:42.it any better myself! Look at that, that is slimey! Bits of shell? Yes.
:07:42. > :07:52.No. No. That is not shell there at all. I took it out.
:07:52. > :07:53.
:07:53. > :07:58.Right... Michel Roux... Do you think you were quicker?
:07:58. > :08:04.No. You were not. You were a long way off. 29 .4 4
:08:04. > :08:10.seconds. That goes back. Put it on your fridge at the Waterside!
:08:11. > :08:13.has a whole stack of them there. Brian, do you think you were
:08:13. > :08:21.quicker? Probably not, no. About the same.
:08:21. > :08:27.Do you know what, you were not far off. You did it in 28. 68 seconds,
:08:27. > :08:33.so consistency is the best thing it needs more seasoning the next time.
:08:33. > :08:37.Now, will Patsy get food heaven, smoked salmon Scotch egg wtih chive
:08:38. > :08:41.beurre blanc or food hell, brioche crusted trout with beurre noisette,
:08:41. > :08:48.beans and little gem? The guys here are yet to make their minds up. Now
:08:48. > :08:55.we are going to voift Keith Floyd. He is -- visit Keith Floyd. He is
:08:55. > :09:05.with Jimmy McNab in Loch Fyne. You are going to enjoy.
:09:05. > :09:06.
:09:06. > :09:11.home of the noted kipper, moody skies, AND the birthplace of
:09:11. > :09:13.you can't do everything. One thing he does well is marinate
:09:13. > :09:15.Tell us about it, Jimmy. First, we get the venison from the estate.
:09:15. > :09:21.We hang it for ten days inthe cold room, then we butcher it.The cut we want today is a haunch.
:09:21. > :09:24.We put the haunch into the tin
:09:24. > :09:28.and we add apple, parsnip, carrot, onion, a mixture of dried herbs and fresh herbs.
:09:28. > :09:37.We cover the whole haunch with brown- sugar and a few cloves of garlic.
:09:37. > :09:43.We rub it in with a few cloves of...- What are these? Cloves. Yes, we rub it well in.
:09:43. > :09:53.Then add a bottle and a half of good- red wine, and cover it with foil.
:09:53. > :09:56.Jimmy, you get on with that and get it in the oven. We'll come back to see your herrings later.
:09:57. > :10:01.I've got a dinner party dish to cook over here, Richard.
:10:01. > :10:08.Jimmy's got the heavy, slow-cooking- haunch. I've got the delicate, expensive fillet steak of venison.
:10:08. > :10:16.I cook it in creme de cassis. It looks like a pork fillet or a fillet steak.
:10:16. > :10:22.You cut pieces off it - round pieces called collops.
:10:22. > :10:28.Then you beat them out into lovely thin scollops of venison like that.
:10:28. > :10:30.We also need some water, which I'll explain later.
:10:30. > :10:40.These go into the hot pan for a couple of seconds on each side, just to brown them.
:10:40. > :10:41.
:10:41. > :10:46.Add a bit of salt and pepper.
:10:46. > :10:49.Then, straightaway,
:10:49. > :10:52.we pour in some blackcurrant liqueur...
:10:52. > :10:56...and flame it.
:10:56. > :11:01.They must come out straight away now.
:11:01. > :11:09.In we put some of Jimmy McNab's wonderful venison stock.
:11:09. > :11:12.We've got to reduce that... Come back here, Richard!
:11:12. > :11:19.We've got to reduce that for 3-4 minutes, so I'll have a word with Jimmy while someone carries on.
:11:19. > :11:29.Right, Jimmy, you have two minutes to explain your fabulous herrings. Richard, get close and help him!
:11:29. > :11:30.
:11:30. > :11:34.Off you go, Jimmy! OK. That's your original Loch Fyne herring.
:11:34. > :11:38.This is salt herring purchased from Ardrishaig.
:11:38. > :11:42.Leave it for 36 hours under running cold water.
:11:42. > :11:52.Then nick the backbone off, the fin off, and chop it into pieces.
:11:52. > :11:55.Press on, Jimmy! Film's expensive.
:11:55. > :11:58.Chop up the onion.
:11:58. > :12:06.Add a wee drop pimento, rosemary, mixed herbs, a wee shake of crushed chillies.
:12:06. > :12:11.Chop up your onion and your dill. This is all fresh herbs, as well.
:12:11. > :12:16.Richard, pay attention! Mint, chives, tarragon, fresh dill.
:12:16. > :12:21.Mix all these ingredients together and leave them lying for two hours.
:12:21. > :12:30.Then boil one cup of brown sugar to one cup of good malt vinegar. Boil that till the sugar dissolves.
:12:30. > :12:34.Then mix the whole lot together and there's your end product.
:12:34. > :12:40.The longer it lies, the better it matures. Absolutely brilliant! Oh, boy!
:12:40. > :12:48.Will you have a drink with that? It's a great combination, a dram of whisky and pickled herring.
:12:48. > :12:54.You have your dram, and that gives you...you're hungry.
:12:54. > :12:59.The salt herring gives youthe thirst, you go back to the dram,- back to the herring...
:12:59. > :13:09.To end up, you're as pickled as what the herring is! Cheers! I must go back to the sauce.
:13:09. > :13:11.
:13:11. > :13:13.Mmm...that was delicious!
:13:13. > :13:17.To finish this sauce, I beat in a little butter
:13:17. > :13:21.to the creme de cassis and the venison stock.
:13:21. > :13:28.It takes 30 seconds to make it smooth and creamy and wonderful.
:13:28. > :13:30.It's now ready.
:13:31. > :13:35.I strain it over the little venison collops.
:13:35. > :13:39.Lovely rich sauce! Down close on that, Richard.
:13:39. > :13:48.I DID say you needed water for this dish. It goes into the dram.
:13:48. > :13:51.Jimmy, come and have a taste!
:13:51. > :13:58.If he doesn't like it, we'll cut him out of the film.
:13:58. > :14:02.See what you think of it. It's really streamlined venison!
:14:03. > :14:09.It cuts lovely!
:14:09. > :14:16.Mmm...! OK ? Really first class. Good. You'll be a favourite with the berry-pickers in Dundee!
:14:16. > :14:25.Let's have a look at yours that's been roasting in the oven.Right you are. Pass me the cloths.
:14:25. > :14:29.We have to hope and pray that this turns out like yours.
:14:29. > :14:36.I'm sure it'll be better. This is the true Scottish version; mine is a Sassenach version!
:14:36. > :14:41.That looks brilliant! Get in there, Richard!
:14:41. > :14:47.That is beautiful! Look at that - as tender as a baby's bottom!
:14:47. > :14:51.That is beautiful!
:14:51. > :15:01.Oh...! That's incredible! You've got to have a dram, Jimmy. That's good!
:15:01. > :15:01.
:15:01. > :15:11.Thank you very much. Here's allthe very best! Absolutely brilliant!
:15:11. > :15:26.
:15:26. > :15:26.I
:15:26. > :15:26.I told
:15:26. > :15:34.I told you
:15:34. > :15:37.I told you it would abclassic. Now, it is time to find out if Patsy is
:15:37. > :15:42.having food heaven or food hell. Everybody has made their minds up
:15:42. > :15:47.in the studio. All 31! Remind us what you could be having, the eggs
:15:47. > :15:53.that are soft-boiled and transformed into the skorb eggs
:15:53. > :16:00.with the hot and the cold -- the Scotch eggs with the hot and the
:16:00. > :16:05.cold smoked salmon. Or trout with brioche and a class ic chive beurre
:16:05. > :16:12.blanc. That is what it is. What do you
:16:12. > :16:19.think you are going to get? I have no idea.
:16:19. > :16:23.Was 3-0 to people at home... It was 31-0! So that is what you are
:16:23. > :16:26.having, the smoked salmon Scotch having, the smoked salmon Scotch
:16:26. > :16:31.egg wtih chive beurre blanc. So the first thing we have to do is
:16:31. > :16:36.cook our eggs. Salted boiling water. This is something that can be
:16:36. > :16:41.prepared in advance. You can put a bit of vinegar in there. All that
:16:41. > :16:47.the vinegar will do, if you put more reing eggs in the pan as it
:16:47. > :16:53.rolls around the shells crack. So the vinegar stop it is from leaking.
:16:53. > :16:59.So simmer fos for five minutes. Now, the beurre. Shallots, we have
:16:59. > :17:05.white wine, water, a touch of begin gar, butter and chives. We can do
:17:05. > :17:14.with two shallots. Nice and fine, chef. I will be checking.
:17:15. > :17:24.Do you want me to help you do that? No, I have my glasses on.
:17:25. > :17:24.
:17:25. > :17:31.Now, Scotch eggs, it is thought to have originated from 1738.
:17:31. > :17:38.It is said to have come from Fortnum & Masons for rich coach
:17:38. > :17:44.travellers. It is picnic food. It is a casing. It is like how the pie
:17:44. > :17:48.was invented. I was the kid on the school trips,
:17:48. > :17:52.egg sandwiches were my favourite. Nobody would be me partner, but
:17:52. > :17:56.this is lovely. So, you have the hot and the cold
:17:56. > :18:00.smoked salmon. We are going to blend these. Then mix it together
:18:00. > :18:05.with a potato. A little bit of potato and blend
:18:05. > :18:09.that again. Then add a little bit of the chives,
:18:09. > :18:19.please, boys. There are the chives, Brian. You
:18:19. > :18:21.
:18:21. > :18:26.are asleep. It is in there, chef. Where do you want me to put the
:18:26. > :18:30.chives? Don't tempt, me, mate. They are all behind me.
:18:30. > :18:36.Where do you want the shallots, by the way?! Stop arguing there are
:18:36. > :18:42.too many people to cook for. Can I help? Should I be doing
:18:42. > :18:48.anything? Now, the idea is to cook these for five minutes then drain
:18:48. > :18:56.them out and carefully peel these. We have done them on the show where
:18:56. > :19:04.you can deep fry these as they are. We can now peel these... I just
:19:04. > :19:13.knew it would be like this with these two! Do you want me to do the
:19:13. > :19:20.ang lace? No, chef, that is for the other one! -- A nglais.
:19:20. > :19:26.You are like a comedy duo. I am taking you straight to the theatre
:19:26. > :19:36.after. Can you see Michel Roux in pant
:19:36. > :19:45.
:19:45. > :19:53.mine? Widow Twanky, eat your heart the mixture.
:19:53. > :20:00.Are you watching, girls? ALL SPEAK AT ONCE Yes! Then fold it up like
:20:00. > :20:04.that carefully. So, I now need flour, egg and
:20:04. > :20:10.breadcrumbs, chef. As quick as you can.
:20:10. > :20:15.Today chef, today. You must be careful with this as it
:20:15. > :20:22.is soft-boiled. So, flour, egg and breadcrumbs.
:20:22. > :20:30.Chef, the omelette challenge has infished -- finished.
:20:30. > :20:35.The good thing about this, you can prepare it in advance.
:20:35. > :20:41.I don't know which is worse, the children or working with these two!
:20:42. > :20:46.If I knew he was on I would have never been here. It has spoiled my
:20:46. > :20:52.Christmas! You ain't seen nothing yet, governor.
:20:52. > :20:58.Right, so you get these like this. Mould them into a ball. So,
:20:58. > :21:04.Christmas is a busy time for you with the boys? We alternate years
:21:04. > :21:09.with his dad and I, so he is with his father. The reason I have so
:21:09. > :21:14.much make-up on is because I'm going straight to the theatre, but
:21:14. > :21:19.Monday is my day off on and we are having our fake Christmas on Monday.
:21:19. > :21:24.I'm cooking, doing it all. So the whole thing.
:21:24. > :21:30.Right, now the flour in there, dust it with the flour. Then in the egg.
:21:30. > :21:33.As I was saying these are not like the conventional Scotch eggs as we
:21:33. > :21:39.don't have to cook the filling. Obviously with the Scotch eggs you
:21:39. > :21:45.have the pork. This is cooked. So take the flour, the egg and
:21:45. > :21:50.breadcrumbs and can you take those eggs out and put them in cold
:21:50. > :21:55.water? Yes. So will the yoke be warm? That's
:21:55. > :21:59.the plan. So, in the flier they want to cook for about three
:22:00. > :22:04.minutes. Meanwhile, classic beurre, chef,
:22:04. > :22:10.what have we got here? White wine, a touch of water, cooked with the
:22:10. > :22:16.shallots and the chives, unsalted butter and now the master has told
:22:16. > :22:24.me it is almost good, so I'm very happy, chef. I just wanted to make
:22:24. > :22:34.him happy, so I said it was good! Let me see again... Well, it is OK.
:22:34. > :22:34.
:22:34. > :22:41.No, it is good, Brian. Thank you, papa! Anything to do?
:22:41. > :22:45.Not yet. You want the plate? Thank you very
:22:45. > :22:49.much. Now, how are we doing? Ready when
:22:49. > :22:55.you are. Now, you wrote the book on sauces.
:22:55. > :23:00.There are people at home wanting ideas for Christmas, what's a nice
:23:00. > :23:04.starter, explain the beurre? It is the foaming batter. You heat up the
:23:04. > :23:10.batter in a medium heat and when you see the foam coming in, you
:23:11. > :23:17.just put those lovely, and you burn yourself at the same time! You put
:23:17. > :23:22.that lovely capers, the flaked almonds.
:23:22. > :23:29.They are normally done with trout. They were done ages ago for
:23:29. > :23:39.functions, but it has become untrendy, but it is back again?
:23:39. > :23:40.
:23:40. > :23:45.can mix the almonds and the lemon juice.
:23:45. > :23:54.Lovely. Now, there are people asking for an
:23:54. > :24:02.alternative to Christmas pudding? chestnut dessert.
:24:02. > :24:07.Explain about Mont Blanc? You did it one Saturday. Mont Blanc you
:24:07. > :24:13.can't beat it, it is meringue, chestnuts.
:24:13. > :24:16.I tell you what I love also a Pavlova! I love that too.
:24:16. > :24:20.You can do the meringue the day before.
:24:20. > :24:26.That is lovely. Do you do it the traditional way,
:24:26. > :24:32.do you do it with passionfruit? like it, it gives the sharpness.
:24:32. > :24:37.It is what-up saying about your souffle, in the souffle, a bit of
:24:37. > :24:41.passionfruit would have been even better, but I did not want to say
:24:41. > :24:46.anything. That is fine! Now, the spinach. All
:24:46. > :24:52.you do with this, spinach, don't boil it, just literally in a pan
:24:52. > :25:02.with butter. That is all that it is. Drain it out and then we have our
:25:02. > :25:04.
:25:04. > :25:08.classic beurre sauce over the top. Now a knife, please.
:25:08. > :25:11.There you go, chef. I want to say to Brian,
:25:11. > :25:19.congratulations on your restaurant and your book as well.
:25:19. > :25:27.Thank you, a lovely restaurant at Butlins, going great! Look at that.
:25:27. > :25:36.That looks delicious. Squidgy! May I just suggest maybe
:25:36. > :25:40.something like that... Three star Michelin! Now, grab some irons.
:25:40. > :25:46.You know, I love that dish. I am going to do it for either Christmas
:25:46. > :25:52.or new year. -- New Year.
:25:53. > :26:01.To go with this, Peter has chosen a La Grille Sauvignon Blanc to go
:26:01. > :26:07.with this. Who wants the bottle? ALL SPEAK AT
:26:07. > :26:12.ONCE Yes! Shall I have a taste? And then after, you, sir, have a
:26:12. > :26:19.taste and a drink, that is if there is any left. Have a dive into that.
:26:19. > :26:24.Tell us what you think, Patsy? self-conscious eating on television.
:26:24. > :26:29.There is only 3 million watching! It is delicious.
:26:29. > :26:33.I know you don't like trout, but you can do it with trout.
:26:33. > :26:38.I was worried that the yoke would be cold. It is waurbl. It is
:26:38. > :26:43.delicious. -- it is warm it is delicious.
:26:43. > :26:47.That is all from us on Saturday Kitchen. Thank you very much to
:26:47. > :26:50.Michel Roux and Brian Turner and Patsy Kensit.
:26:50. > :26:57.Thank you very much to Peter Richards for the wine. We are back
:26:57. > :27:01.live for the New Year. Before that you can enjoy two superbally
:27:01. > :27:05.recorded Christmas shows and on New Year's Eve.
:27:05. > :27:11.Make sure you grab yourself a copy of that fabulous Military Wives
:27:11. > :27:21.Choir single. You can pre-order that right now. Gareth is playing
:27:21. > :27:24.us something special to play us out. # Over the ground is a mantle of
:27:24. > :27:28.white # A heaven of diamond over the
:27:28. > :27:32.night # Inspite of the chill in the
:27:32. > :27:37.weather # Love knows no season
:27:37. > :27:40.# Love knows no crime # Romance can blossom
:27:40. > :27:44.# Any old time # Here in the open
:27:44. > :27:50.# We're walking and hoping together # Sleigh bells
:27:50. > :27:53.# Are you listening # In the lane
:27:53. > :27:58.# Snow is glistening # A beautiful sight
:27:58. > :28:05.# We're happy tonight # Walking in a winter wonderland
:28:05. > :28:10.# Gone away is the blue bird # Here to stay is the new bird
:28:10. > :28:16.# He sing as love song # As we go along
:28:16. > :28:19.# Walking in a winter wonderland # In the meadow we can build a
:28:19. > :28:22.snowman # Then pretend that he is Parson
:28:22. > :28:26.Brown # He'll say are you merry
:28:27. > :28:30.# We'll say no, man # But you can do the job when
:28:30. > :28:38.you're in town # Later on we'll conspire
:28:38. > :28:44.# As we dream by the fire # To face unafraid