:00:00. > :00:08.Put off your Christmas shopping for another 90 minutes and enjoy
:00:09. > :00:11.the brilliant menu of dishes that we've got lined up for you
:00:12. > :00:40.Joining me in the studio today: the inspirational Italian,
:00:41. > :00:43.chef Francesco Mazzei, and, making his Saturday Kitchen
:00:44. > :00:48.debut, cooking Korean cuisine, the talented Jordan Bourke.
:00:49. > :01:07.How are you feeling today? Very good. Nice to be on the show! What
:01:08. > :01:10.are you making? I am making a beautiful dish called Insalata Di
:01:11. > :01:16.Baccala. It is typical from the south of Italy. I am sure you will
:01:17. > :01:23.enjoy. And in Italy, it is all fish on Christmas Eve? Yes. And what
:01:24. > :01:30.about you, Jordan? I'm doing a Korean dish with lots of spices,
:01:31. > :01:35.short ribs, served with rice. And our lovely Irish boy is making
:01:36. > :01:37.Korean food! They both sound and look amazing.
:01:38. > :01:40.And we've got some fantastic films from the BBC Christmas
:01:41. > :01:42.archives from Rick Stein, Nigel Slater, Raymond
:01:43. > :01:45.Now our special guest is an actor, writer and director
:01:46. > :01:47.with a remarkable list of achievements behind him!
:01:48. > :01:50.He's never afraid to play some of the biggest names in history
:01:51. > :01:52.having portrayed Shakespeare, Charles Dickens,
:01:53. > :01:59.To tell us about his latest venture, please welcome
:02:00. > :02:21.Simon, an honour to meet you. How are you this morning? I'm well,
:02:22. > :02:28.despite everything! 12 shows a week. And finishing into the midnight
:02:29. > :02:31.hours, like a chef. It is very similar businesses, theatre and
:02:32. > :02:37.restaurants. You have this build-up to the arrival of the audience, you
:02:38. > :02:40.have to be absolutely there for them when they come, and keep the
:02:41. > :02:46.atmosphere for them all the time. We have a team of 20 behind us, but
:02:47. > :02:51.yours is a one-man show. I have a team of lots of people behind me,
:02:52. > :03:00.doing the ropes, making things happen, pressing buttons. There is
:03:01. > :03:03.no such thing as a one-man show. We will be making some delicious dishes
:03:04. > :03:08.for you. What would be your food held? Anything really sweet. I don't
:03:09. > :03:22.like cake. What about your food heaven? I love fish. Above all,
:03:23. > :03:27.green-macro. -- bream. We are going to do an amazing dish for you,
:03:28. > :03:33.truffle-baked bream, with some flatbread and baked in the oven. It
:03:34. > :03:42.is delicious. Your food hell would be a chocolate caprese cake, very
:03:43. > :03:45.much from southern Italy. It is almonds, eggs, sugar, lovely
:03:46. > :03:50.chocolate, finished with egg whites folded in, and served with pistachio
:03:51. > :03:56.ice cream. Tempted? You really aren't. I would like it cake free.
:03:57. > :03:58.We will have to wait until the end of the show to find out which one
:03:59. > :04:01.you will get. If you'd like to ask a question then
:04:02. > :04:15.give us a ring now on: If I get to speak to you, I will ask
:04:16. > :04:19.you if Simon should have his food heaven or his food hell. And you can
:04:20. > :04:24.get in touch with us on social media, using the hash tag
:04:25. > :04:34.#SundayKitchen. Over to you. How are you? Let's speak in English. I have
:04:35. > :04:41.this beautiful black cod. Tell us about the dish. It is a typical dish
:04:42. > :04:46.from the south of Italy. We usually use a dry or salt cod. But we use
:04:47. > :04:51.this black cod which makes the dish more interesting. What is the
:04:52. > :04:56.difference between black cod and the cod you get in the fish and chip
:04:57. > :05:03.shop? Black cod isn't really a accord, it is the fish itself. It is
:05:04. > :05:11.the way to recognise the fish. It is similar to Halliburton. It is a
:05:12. > :05:15.different fish. But when you break it up, it has the texture of cod.
:05:16. > :05:27.And then we serve it with some lovely potatoes? And Chouly, lemon,
:05:28. > :05:34.salted pepper. -- chilli. The fishes in the water here because the water
:05:35. > :05:40.is a little wet osmosis. So it is like curing it? Exactly. Water,
:05:41. > :05:46.salt, juniper berry, white peppercorn and bay leaves. And you
:05:47. > :05:55.baked potatoes the oven? Yes. A bit of olive oil here. I will put these
:05:56. > :06:04.ones in. So life is good. The last time I saw you was at a festival.
:06:05. > :06:12.You are quite busy. Yes, a busy life. I am cooking on the 31st,
:06:13. > :06:16.which is going to be amazing. A special menu, but we will keep some
:06:17. > :06:26.of the a la cart for our regulars. So on the 24th you do a classic
:06:27. > :06:31.Christmas? Yes, but we keep the typical menu because of our
:06:32. > :06:39.regulars. So we have this in a bit of oil. Yes, and straight in the
:06:40. > :06:45.oven. I will move this out your way. How long would you leave it in the
:06:46. > :06:50.brine? Four hours. It depends how thick the fish is. If you don't want
:06:51. > :06:58.to do the water like that, just do some salt on top. Then you clean it
:06:59. > :07:08.nicely. OK. And then you are going to do the chilli? Yes, and the
:07:09. > :07:15.spring onion. Take the seeds out. I love a bit of chilli. I love the
:07:16. > :07:21.idea of having the fish on Christmas Eve as well. Brilliant. You are
:07:22. > :07:28.cooking Christmas Eve and New Year's Eve? Are you mad? That is the one
:07:29. > :07:35.time you become the boss. You say, guys, sorry, it is you tonight. It
:07:36. > :07:43.is only one year. I need to be there. It has only been there one
:07:44. > :07:48.year, but you are going to open another restaurant in a few months'
:07:49. > :07:55.time? Yes, in upper street. I don't know the name yet. Keeping it quiet!
:07:56. > :08:02.I am going to do a tractor rear style food. But also some of the
:08:03. > :08:08.local things, some of the butchers round there. I want to have this
:08:09. > :08:15.kind of Islington feeling. So stuff that you would eat at home? Correct.
:08:16. > :08:19.So when you go back to Italy at Christmas, you are going to raid
:08:20. > :08:27.your mother's recipe books? That's what you should do. Not back to
:08:28. > :08:32.Italy this year at Christmas, but are you cooking at home? Jess.
:08:33. > :08:38.Between Christmas and New Year I go to see my mum in Italy for a few
:08:39. > :08:45.days. And get your ideas from the recipe book! Who is cooking? Are you
:08:46. > :08:51.cooking for your wife's family? Yes, and the mother-in-law. Do you want
:08:52. > :08:58.these shall lots in the spring onions? That is all part of the
:08:59. > :09:06.garnish? Yes. All of this is to refresh it? Yes, to live in the fish
:09:07. > :09:16.up as well. It is one of the recipes in my book, which is very nice. What
:09:17. > :09:23.is the idea behind it? On Christmas Day, if it beef? Turkey? But fish on
:09:24. > :09:33.Christmas Eve? Christmas Eve, 13 different dishes. Some of it is
:09:34. > :09:43.Carpaccio, or fried fish. You have to taste all of them. I love that. I
:09:44. > :09:52.love the curse of the Italian mother. A couple more minutes with
:09:53. > :10:01.the fish. Plenty of time. Some olive oil here. If you would like to ask a
:10:02. > :10:07.question, give us a ring now on this number:
:10:08. > :10:19.calls are charged at your standard network rate. I am surprised at
:10:20. > :10:31.this. Flowers! It is for my daughter. You use flowers in Italian
:10:32. > :10:37.cooking. Obviously, your restaurant has gone really well. You have
:10:38. > :10:46.amazing reviews. It is always busy. Yes, doing incredibly well. The fact
:10:47. > :10:52.that we are in the Savile Row makes it even more your staff are amazing.
:10:53. > :10:57.I turned up one day with a bang, rucksack, cycle helmet and a bike,
:10:58. > :11:03.and I was just like this old woman outside! Someone came out and took
:11:04. > :11:08.all of my bags for me and my helmet. Then I could relax. I felt like I
:11:09. > :11:15.was the bag lady! Lets get the fish out now. Did you enjoy the food? Of
:11:16. > :11:19.course. What you do, which no one does in London, is... You do food to
:11:20. > :11:32.order. We do tortelli to order. We have the
:11:33. > :11:46.pasta already cut. Don't burn my hair! I've got
:11:47. > :11:52.hairspray on. I will go up in flames! So do you do the underneath
:11:53. > :12:00.or just the skin? Just the skin. Careful. It's Christmas! Health and
:12:01. > :12:05.safety, please! At home, don't do this unless you know how to use a
:12:06. > :12:11.blowtorch. You can do this with vegetables as well. Cue blanch them,
:12:12. > :12:15.then cook them with olive oil, chilli and garlic. Let's put some of
:12:16. > :12:24.these olives on now. And a few shall lots. That is a fantastic dish. It
:12:25. > :12:30.can be done ahead. If you do not find black cod, you can use salmon.
:12:31. > :12:36.The belly part is even better. Or you can use mackerel. And could the
:12:37. > :12:43.garnish be with something that is warm? Of course. It flakes in
:12:44. > :12:56.nicely. Look how beautiful the fish is. It doesn't have the fatty nurse.
:12:57. > :13:03.And you put no salt in it, because there is the brine. Exactly. So this
:13:04. > :13:08.is on the menu on Christmas Eve? It is. I challenge the British public
:13:09. > :13:15.to go in there and make him do 500 of them! He will be cursing by the
:13:16. > :13:29.end of it! A bit of chilli in here, and pomegranate. And the flowers in
:13:30. > :13:36.there? Not yet. Just been told off there. It is not my name in the
:13:37. > :13:45.title 's! Let's go! A bit of dressing. A very simple dish.
:13:46. > :13:56.Perfect. Remind me of the name of this? Insalata Di Baccala. You can
:13:57. > :14:05.serve this one on Christmas Eve. I hope you're hungry! Slightly
:14:06. > :14:18.hesitant, but that is fine. Are you a fish lover? I love it. Perfect.
:14:19. > :14:25.Dive in. Go, Jordan. I love the name. Insalata Di Baccala. You have
:14:26. > :14:33.to say it with an Italian accent! That is just delicious. You don't
:14:34. > :14:42.need any seasoning at all. It is so smooth. Absolutely smooth. Let's see
:14:43. > :14:48.what fabulous wine is going to go with Francesco's cod. We sent our
:14:49. > :14:53.expert, Susie Barrie, off to Kent. Before she chose a wine, she stopped
:14:54. > :14:56.by Leeds Castle to have a look around.
:14:57. > :15:03.With Christmas Day over a week away, I've come to Leeds castle to get
:15:04. > :15:26.into a festive mood. Before I find my wines, let's look around.
:15:27. > :15:33.The beautiful salt Codsall add is simplicity itself. What it needs is
:15:34. > :15:38.a fish-friendly white to wash it down. The wines of North West Spain
:15:39. > :15:43.make a great partner for dishes involving white fish and potato.
:15:44. > :15:47.Something like this would certainly be a good match for the salad. In
:15:48. > :15:51.order to balance the saltiness of the cod and the olives, this dish
:15:52. > :15:58.needs a wine with a bit more body and weight of fruit. For that, I've
:15:59. > :16:07.headed to Francesco's home country of Italy and chosen the delicious
:16:08. > :16:13.Villa Flora Lugana Zenato. The reason this works so well is that
:16:14. > :16:18.the Alborino is bone dry. The Lugana has a touch of sweetness. It's
:16:19. > :16:23.barely noticeable but enough to offset the saltiness of the recipe.
:16:24. > :16:28.When you taste it, you can see it's an easy drinking and refreshing
:16:29. > :16:31.style of white wine which is exactly what Francesco's dish needs. There's
:16:32. > :16:36.plenty of ripe fruit for the salt cod and the olives. But that
:16:37. > :16:42.fruitiness also works really well with a hint of chilli and spring
:16:43. > :16:46.onions. Finally, there's enough bright acidity to cut through the
:16:47. > :16:51.richness of those lovely baked new potatoes. So, hers a little taste of
:16:52. > :16:54.home for your super salt Codsall add.
:16:55. > :16:58.You just said this is your favourite wine. I don't know how she know
:16:59. > :17:02.that's. This is a beautiful white wine, I love it. I'm going to have a
:17:03. > :17:05.definite smile on Christmas with that dish. Susie is the one. She
:17:06. > :17:12.knows what's going on. Delicious smell. So lovely. Do you like this
:17:13. > :17:16.sni, yeah, very fresh and the antithesis of the heavy Christmas
:17:17. > :17:20.sufficient, it's perfect. Danger is you have one too many! Easy to drink
:17:21. > :17:27.any way. What are you cooking for us after?
:17:28. > :17:32.I'm doing Korean short ribs. It's marinated in sesame seed oil, soy
:17:33. > :17:38.sauce, garlic, ginger, all the lovely flavours of Korea and served
:17:39. > :17:44.in lettuce leaves and rice. Gorgeous flavours going on there. There's
:17:45. > :17:58.time to ask us a question. Just call:
:17:59. > :18:01.Time now to join Rick Stein, who's making the perfect fish
:18:02. > :18:22.I'd heard about some wonderful prawns being caught around
:18:23. > :18:26.This would be an ideal pre-starter for our meal,
:18:27. > :18:29.and it's high time we started using these prawns in Cornwall,
:18:30. > :18:31.instead of sending 99% of them off to Spain!
:18:32. > :18:34.This is going to be not the first course, but like a pre-first course.
:18:35. > :18:38.To me, it's one of the best things you can have, when you sit down,
:18:39. > :18:41.and you're full of joy, having a drink, is to
:18:42. > :18:46.These came from Falmouth this morning.
:18:47. > :18:55.You don't need to do anything but dr very quickly, and serve them up
:18:56. > :19:02.It's just perfect, you just dip it in the aioli and eat them,
:19:03. > :19:05.you eat them in the whole shell, because by frying them,
:19:06. > :19:07.the shell crisps up, and people don't mind.
:19:08. > :19:09.They don't notice, but actually, there's so much
:19:10. > :19:14.I've seasoned the flour with a little cayenne and some sea salt.
:19:15. > :19:28.And once the prawns are coated with it, they go straight
:19:29. > :19:30.into the hot oil, for just a few moments.
:19:31. > :19:32.Let them drain, and then serve them straight away,
:19:33. > :19:35.with another sprinkle of salt, and a good dollop of the freshly
:19:36. > :19:39.The garlicky smoothness of the aioli just goes so well
:19:40. > :19:49.The Cornish coastline isn't always as benign as the Fal Estuary
:19:50. > :19:54.The sea and the fishing industry still remain
:19:55. > :19:57.Cornwall's main claim to fame, and at this time of year,
:19:58. > :20:08.# The mackerel shoals we hope to fin # And soon we left Land's End behind
:20:09. > :20:19.# For Cornish lads are fishermen # And Cornish lads are miners too #
:20:20. > :20:34.But when the fish and tin are gone # What are the Cornish boys to do?
:20:35. > :20:38.I never fail to be in awe of the guys at the sharp end
:20:39. > :20:41.Working day and night in conditions which most of us
:20:42. > :20:48.I must say, it's really nice to be in Newlyn market again,
:20:49. > :20:50.albeit it is the middle of the night.
:20:51. > :20:52.They've just landed this beautiful-looking hake.
:20:53. > :20:56.I don't quite understand why we don't eat more
:20:57. > :21:00.I think it's the best number of the cod family,
:21:01. > :21:03.and Phil Mitchell and his boys have been out in the Irish
:21:04. > :21:09.They've got about 204 boxes, and there's five stone in a box,
:21:10. > :21:16.Hake is a bit of a good news story as far as fishing is concerned,
:21:17. > :21:21.there's plenty about, and the Spanish love it.
:21:22. > :21:25.I've been filming in Spain recently, and one of the ways I love to eat
:21:26. > :21:28.hake is just cut into thin little steaks, about that wide,
:21:29. > :21:30.and cooked a la plancha, on a very hot grill,
:21:31. > :21:33.with just a little bit of olive oil, and served
:21:34. > :21:41.Seeing that hake sees me want to use it in my Christmas banquet.
:21:42. > :21:44.My son Jack, who's one of my chefs, came up with this dish.
:21:45. > :21:48.Braised hake, with a seasonal Cornish salad.
:21:49. > :21:56.And that is sea beet, from the seashore.
:21:57. > :22:00.Various different cabbages, red cabbage, hispi, beetroot,
:22:01. > :22:12.It's the only winter fruit I could think of at the time,
:22:13. > :22:14.but I just thought, the colours and everything, went
:22:15. > :22:16.for the Christmas ornament, sort of holly bush.
:22:17. > :22:26.That's the pomegranate, that's where that's come from.
:22:27. > :22:46.so in order to extract the juice, it goes into a rather posh food
:22:47. > :22:50.You can do it at home by simply softening the beetroot
:22:51. > :22:54.The idea here is to get that rich colour of Christmas.
:22:55. > :22:57.OK, the first thing we need to do is chop the veg,
:22:58. > :23:06.It's not really the time of year for a conventional salad,
:23:07. > :23:11.This is almost like a really vibrant all the different leaves will each
:23:12. > :23:13.have a very particular influence in the salad,
:23:14. > :23:17.The whole thing will have plenty of crunchy crispness,
:23:18. > :23:19.which will complement the warm, flaky fish, and the cavolo nero
:23:20. > :23:22.leaves will be slightly bitter against the slivers of beetroot.
:23:23. > :23:26.The chunky fillets of hake are pan-fried in a little butter,
:23:27. > :23:29.skin side first, of course, to hold them together.
:23:30. > :23:32.Once the skin's nicely caramelised and flipped over,
:23:33. > :23:40.Don't they look good as they take a little bit of golden colour?
:23:41. > :23:43.Now put in a good glassful of sparkling wine to deglaze the pan
:23:44. > :23:49.Add a ladleful of fish stock, and then cover the pan and let
:23:50. > :23:54.the fish poach for just a few minutes.
:23:55. > :23:56.I like the idea of the pomegranate seeds.
:23:57. > :24:02.Just thought of a non-toxic holly be just for the final dish.
:24:03. > :24:05.I just remember seeing around the house in wreaths,
:24:06. > :24:09.dried out pomegranates adorning the middle.
:24:10. > :24:12.That's really good, it's really imaginative stuff, Jack!
:24:13. > :24:22.When the fillets are done, keep them and add the juices from the pan
:24:23. > :24:25.When the fillets are done, keep them warm, and add
:24:26. > :24:27.the juices from the pan to the beetroot dressing.
:24:28. > :24:29.Now, put in some rapeseed oil - Cornish, of course -
:24:30. > :24:33.Mix it all up, just like any other salad dressing.
:24:34. > :24:35.Put some on the salad, and toss it together just
:24:36. > :24:44.I can see you've thought about this, Jack, that's really nice.
:24:45. > :24:55.Just a tad more dressing, do you think?
:24:56. > :25:03.The whole thing is served on top of thinly sliced beetroot.
:25:04. > :25:05.And with Jack's pomegranate seeds mixed in with the rest
:25:06. > :25:07.of the saucy dressing, then dribbled around the edge
:25:08. > :25:10.of the plate, it all looks like a Christmas decoration itself.
:25:11. > :25:13.I'm still amazed that this extremely fine fish isn't more
:25:14. > :25:20.Why on earth do we not recognise our treasures instead
:25:21. > :25:33.And he's back next week with another festive recipe.
:25:34. > :25:36.We just saw Rick making a hake dish, and I am going to give
:25:37. > :25:49.What I'm going to do for you is make these lovely little spicy Moroccan
:25:50. > :25:52.prawns with couscous, some pumpkin, fennel, spinach, spring onions,
:25:53. > :26:03.pomegranate and a lovely marinade. It's not about the food. So a
:26:04. > :26:07.Christmas Carol. Yes, I'm doing it as a one-man show. It's fantastic to
:26:08. > :26:14.do that particular play at this time of the year, because it's such a
:26:15. > :26:16.timely story, such a touching story about redemption, a man who gets a
:26:17. > :26:20.second chance in life. This isn't the first time you've done a one-man
:26:21. > :26:25.show, is it? I've done about 17. LAUGHTER
:26:26. > :26:32.OK, Simon, no need to show off now. 17! How does that, I mean, jokingly,
:26:33. > :26:36.we as chefs are only as good as our team. I know you said that of
:26:37. > :26:39.course, your team's there and everyone is behind the stage,
:26:40. > :26:45.essentially you're 80 minutes in front of an audience Yeah, it's down
:26:46. > :26:52.to me and the writer. Almost all one-man shows are basically story
:26:53. > :26:56.telling shows. If you tell the story well, you'll grip people. If you
:26:57. > :27:00.faulter for a second and Barry Humphreys, you know, Dame Edna, he
:27:01. > :27:04.said to me once, because that's essentially a one-man show, "If you
:27:05. > :27:07.let the ball drop, for just a second, then it takes you ten
:27:08. > :27:12.minutes before you can get them back again." That's a particular, like
:27:13. > :27:18.being on a tight rope. Obviously, I enjoy that. I like the adrenaline of
:27:19. > :27:23.that. Obviously a Christmas Carol isn't just one man. There's 20
:27:24. > :27:32.characters. At least. You play every one. Tiny Tim, seriously! I do give
:27:33. > :27:36.my tiny Tim. At a certain point I play the entire Fezzywig's ball as
:27:37. > :27:43.well. I have to see it. It's a must. In the end, you know, it's Dickens'
:27:44. > :27:48.heart which is in that piece, the ten derns, the -- tenderness, the
:27:49. > :27:52.compassion for people, the injustice that he fought all his life and told
:27:53. > :27:56.in the most fabulous story with these extraordinary characters.
:27:57. > :28:01.You're a Dickens fan, you've written books about him. Where did that love
:28:02. > :28:08.come, was it school? No, when I was about 13 I think I had chicken pox,
:28:09. > :28:15.which is the most revolting thing you can have, medieval affliction.
:28:16. > :28:19.My grandmother gave me a copy of the Pickwick Papers. I never scratched
:28:20. > :28:26.again. I was given over to this amazing world of huge characters and
:28:27. > :28:31.big adventures and so on. Then I just followed on with reading the
:28:32. > :28:36.books until the BBC asked me to recreate Dickens' public readings.
:28:37. > :28:40.Yes! Not only the greatest writer, he could have been the greatest
:28:41. > :28:45.actor of his age. He just read from a leak turn, but his ability to
:28:46. > :28:48.create characters and of course, for the audience, who knew the books
:28:49. > :28:55.almost as well as he did himself, so he just had to mention you know, as
:28:56. > :28:59.you say, tiny Tim or Oliver Twist and they were at his feet. They
:29:00. > :29:04.said, I read that they said as soon as he published a Christmas Carol it
:29:05. > :29:09.was 20 play versions already. Instantly. Almost all of his books
:29:10. > :29:14.actually in the early years. I mean, there's a play version of the
:29:15. > :29:18.Pickwick Papers before he'd finished it. So they provided an ending
:29:19. > :29:23.entirely different to the one he wanted. He had no control over. It
:29:24. > :29:27.he's always been popular. He's been a book that people read, not
:29:28. > :29:31.intellectuals, not academics. For many years, until the end of the
:29:32. > :29:35.last century, Dickens was rather despised by academics. I know.
:29:36. > :29:39.People went off him in school. But actually he's historically
:29:40. > :29:44.fantastic. More than that. He's just a joy to read, the freshness and the
:29:45. > :29:48.imagination. The trick is, I think, that he imagined them being read
:29:49. > :29:53.outloud. He wrote a lot of his books in installments. The head of the
:29:54. > :29:57.family would buy the latest instoolment, go home -- instalment
:29:58. > :30:01.and go home and read them. Some say I find it difficult to get into a
:30:02. > :30:05.novel. Read it outloud and it will fall into place. We don't all have
:30:06. > :30:11.your amazing voice! Come on, slightly different me reading
:30:12. > :30:15.Dickens outloud than your good self. I've marinaded the prawns, rosemary,
:30:16. > :30:19.orange, garlic, olive oil. I'm making a very loose salad with mint,
:30:20. > :30:25.fennel, spring onion, touch of chilli. Are you a chilli lover? Love
:30:26. > :30:30.it. Good. Some celery and we're going to use spinach. Gorgeous.
:30:31. > :30:35.We're going to have some little pumpkin that we've done, which is
:30:36. > :30:42.seasoned and a bit of basil. How due do that? Saute it in a man. You can
:30:43. > :30:48.use the seeds a bit. I will mix it with the couscous. You've done the,
:30:49. > :30:53.well, sounds ridiculous, very flippantly say, that you've done the
:30:54. > :30:57.acting bit, incredible writer. Kind of you to say so. Seriously. That's
:30:58. > :31:02.what I always wanted to do long before I wanted to be an actor, I
:31:03. > :31:09.wanted to be a writer. I wrote obsessively as an add lessent. I --
:31:10. > :31:13.adolescent. I had one subject, which is me, even I could see the limits
:31:14. > :31:17.of that. Then I became an actor, then I had a subject, acting and
:31:18. > :31:24.actors and the theatre. I moved on and written other things. I've
:31:25. > :31:29.written a book about Wagner. How do you, I mean, he's a bit love-hate.
:31:30. > :31:34.History and what he stood for and everything. But his music you can't
:31:35. > :31:40.not like or you can't realise how genius he is.
:31:41. > :31:48.And how did you get into the music? I have always loved classical music.
:31:49. > :31:53.When my contemporaries were listening to the Rolling Stones, I
:31:54. > :31:58.was listening to classical music. I just naturally loved it. I think
:31:59. > :32:02.that is how you have become the amazing person you have. You said
:32:03. > :32:08.your mother made you grow up very quickly. She wanted an adult
:32:09. > :32:14.companion, not a child! She used to read me the columns from the Daily
:32:15. > :32:17.Telegraph in my pram! That is how all children should be brought up.
:32:18. > :32:23.And then you went to Africa when you were around eight years old. One I
:32:24. > :32:29.was nine, I went to Zambia, which was called Rhodesia in those days. I
:32:30. > :32:35.hated it because I was a short, fat little child, and it was impossibly
:32:36. > :32:40.hot. It was central Africa, and there was huge barometric pressure.
:32:41. > :32:44.I was there for three years, and thought I hated it and longed to
:32:45. > :32:54.come back to England, but the moment I came back, England suddenly seemed
:32:55. > :32:58.so small. It was a curious event to happen when one was nine. I love the
:32:59. > :33:00.idea that you got your first acting job because you wrote to Laurence
:33:01. > :33:08.Olivier. You were working at the National. I didn't ask for a job or
:33:09. > :33:13.anything like that. As I had gone so often, I just went to see a play
:33:14. > :33:17.there when I was 18. Then I suddenly thought, what an extraordinary
:33:18. > :33:23.organisation. Everybody who works there seems to love what they are
:33:24. > :33:27.doing. Not just the people on the stage, but people seem to think that
:33:28. > :33:33.it matters, this job. I thought, that's what I want to do with my
:33:34. > :33:37.life. So I wrote to Laurence Olivier this letter, explaining to him what
:33:38. > :33:43.I thought a wonderful theatre it was. And he just replied and said,
:33:44. > :33:48.why don't you come and work are? I started at the box office. And then
:33:49. > :33:55.it was a show, and within 18 months of acting, you are on the stage in
:33:56. > :34:03.the west end. It was Harry Secombe who saw the show. The show was a
:34:04. > :34:09.complete flop, but it was great. It was fantastic. Well, obviously, what
:34:10. > :34:18.made you was the big-name, four weddings. I have only seen it twice,
:34:19. > :34:23.but I have loved it both times. People do remember it. It is great
:34:24. > :34:30.to be remembered for something that people love so much. People have
:34:31. > :34:36.seen that film 50, 100 times. I remember reading about it. I grew up
:34:37. > :34:40.in Essex way, and I remember when it was your funeral, and it was filmed
:34:41. > :34:46.near Dartford. I thought, what is this film going to be? And as you
:34:47. > :34:53.said, Richard Curtis, it is the script. Fabulous acting, but it is
:34:54. > :34:58.the script. What amazed me, not that it was a success in England or
:34:59. > :35:02.America, but I was in Tokyo shortly after. A little bit later, I was in
:35:03. > :35:09.Tahiti, and there were queues round the block. Some kind of genius in
:35:10. > :35:14.film to do that. It was something that everybody could relate to. We
:35:15. > :35:19.have all had a death in our family, we have all fallen in and out of
:35:20. > :35:24.love. You want the girl, you want the boy. It was a film very much
:35:25. > :35:32.about commitment. It was made at the time when eggs was at its height,
:35:33. > :35:36.and everybody was very terrified. Suddenly it seemed that falling in
:35:37. > :35:47.love with somebody was a very sensible idea. You haven't just done
:35:48. > :35:54.for weddings. -- Four Weddings. So here, I have made because close.
:35:55. > :35:58.Mixed the spinach, all the different vegetables there, roasted of the
:35:59. > :36:07.prawns and mixed it altogether. I hope like it. This is all yours. You
:36:08. > :36:16.don't have to give anything to Jordan or Francesco! It is full of
:36:17. > :36:17.flavour. It's perfect. What will I be making for Simon at the end of
:36:18. > :36:22.the show? First I'll make a tomato-based
:36:23. > :36:26.sauce, with garlic lobster bisque and truffle butter
:36:27. > :36:28.in a casserole dish. Then I'll add the fresh
:36:29. > :36:30.filleted bream, seasoned I'll top with a bread crust
:36:31. > :36:33.and bake in the oven. Or Food Hell -
:36:34. > :36:35.chocolate caprese cake! I'll melt the chocolate over a bain
:36:36. > :36:38.marie and then fold the chocolate into whisked egg yolk,
:36:39. > :36:40.ground almonds, sugar and finally Your face is like, no chance! Even
:36:41. > :36:57.and pistachio ice cream! Your face is like, no chance! Even
:36:58. > :37:03.if you make it, I am not going to eat it! How are the prawns? Happy?
:37:04. > :37:08.There is a sort of darkness about the flavour which is fantastic. Just
:37:09. > :37:14.a bit of marinade there with your garlic, and a bit of olive oil.
:37:15. > :37:17.Now it's time to catch up with Nigel Slater,
:37:18. > :37:19.who's busy making some delicious sweet treats perfect for Christmas!
:37:20. > :37:43.From the bottom of my stocking, to clove-covered decorations,
:37:44. > :37:46.my next festive taste has been a shining star of my Christmas
:37:47. > :37:51.But something bright and refreshing to break up a mountain of indulgent
:37:52. > :37:53.dishes on the Christmas table is my best use for oranges.
:37:54. > :37:57.There are lots of flavours that instantly say it's Christmas,
:37:58. > :38:01.but there's also the smell of things too and for me the first
:38:02. > :38:06.And I'm going to use an orange as the base for a fruit salad.
:38:07. > :38:10.But first some biscuits to go with it.
:38:11. > :38:16.And a couple of tablespoons of caster sugar.
:38:17. > :38:40.What I'm making here are biscuits that will shine and glisten
:38:41. > :38:42.and be very crunchy to go with the fruit salad.
:38:43. > :38:45.And just let that melt with the butter and sugar.
:38:46. > :38:47.Now I'd like a little bit of spice in here.
:38:48. > :38:49.Going to put a little bit of ginger in.
:38:50. > :38:54.Now as soon as the butter has melted and you've got a mixture that
:38:55. > :38:56.looks like thick honey, then in goes the flour.
:38:57. > :39:08.And because it's Christmas, a drop of brandy.
:39:09. > :39:15.A few roughly chopped pistachios will add a bit of texture to these
:39:16. > :39:19.As you spoon on little mounds of the mixture,
:39:20. > :39:24.sprinkle them on top, before going in to the oven at 150
:39:25. > :39:31.Those biscuits are go to with my fruit salad and we'll
:39:32. > :39:39.I'm using a whole juicy orange, and their juice is quite sweet,
:39:40. > :39:41.so I like to put something in there that'll sharpen
:39:42. > :39:56.And then for real sparkle, I'm going to stick in
:39:57. > :40:03.What we've got here is a lovely bright-tasting citrus base.
:40:04. > :40:07.So got some little clementines here and they smell instantly
:40:08. > :40:11.of Christmas and everyone will get one of these a piece.
:40:12. > :40:14.So far, so traditional, but now for a few exotic
:40:15. > :40:28.And finally these little caped gooseberries - physalis.
:40:29. > :40:31.So that I'm going to chill very thoroughly in the fridge and bring
:40:32. > :40:43.Now when these come out of the oven, they are quite
:40:44. > :40:51.Which means I can pop them round my rolling pin so they make
:40:52. > :40:58.These warm, rich brandy snaps will make such a delicious
:40:59. > :41:01.contrast to the fresh, sharp flavours of my fruit salad.
:41:02. > :41:04.Now I'm just going to take these in to the room.
:41:05. > :41:09.And then everybody can have some of the fruit and the orange juice
:41:10. > :41:18.That will look great on the Christmas table.
:41:19. > :41:20.When you're desperate for something refreshing,
:41:21. > :41:25.And served with the crisp brandy snaps, it still feels
:41:26. > :41:33.There are lots of great flavours here, but the orange for me
:41:34. > :42:01.Occasionally I'll wrap it round a Battenberg cake and then
:42:02. > :42:06.And I start my little marzipan cakes with 180g of butter.
:42:07. > :42:11.And that I put onto the machine to cream until it's
:42:12. > :42:18.While the ingredients are mixing, lightly beat a couple of eggs.
:42:19. > :42:22.When the butter and the sugar are really pale and fluffy,
:42:23. > :42:30.you just start to add the beaten egg.
:42:31. > :42:43.And then the first kick of festive flavour, 150g of almonds.
:42:44. > :42:51.Going to drop these little nuggets of marzipan -
:42:52. > :42:55.about 100g of it - into the mixture.
:42:56. > :42:59.And what will happen is that when we eat our little cakes...
:43:00. > :43:07.After a brief final mix, simply spoon little mounds of the mixture
:43:08. > :43:15.But what I want is something in each of those that will balance
:43:16. > :43:26.And my little fruits are blueberries.
:43:27. > :44:06.So, as it's Christmas, a little bit of icing sugar.
:44:07. > :44:09.And then, as soon as they're cool, you can eat them.
:44:10. > :44:24.It's that little nugget of marzipan that makes this.
:44:25. > :44:26.When you're eating and you suddenly come across this
:44:27. > :44:39.Still to come on today's show: Tom Kerridge is very much
:44:40. > :44:43.He's making his amazing turkey roll, topped with a Christmas crumble,
:44:44. > :44:48.It's almost omelette challenge time, and in honour of our guest Simon,
:44:49. > :44:55.it's simple, you just need to make the quickest omelette.
:44:56. > :44:57.Can one of you "upstage" the other, without causing
:44:58. > :45:11.Remember to "break" an "egg" not a "leg"!
:45:12. > :45:15.And will Simon be getting his food heaven, truffle-baked bream.
:45:16. > :45:18.Or will it be hell, chocolate caprese cake?
:45:19. > :45:27.We'll find out at the end of the show.
:45:28. > :45:44.So, on with the cooking. Jordan, how are you? Good. Have you had Korean
:45:45. > :45:50.food before? I have. I am friends with Izzy, and she does delicious
:45:51. > :45:55.Korean food. But there are some dodgy things. You can get some nice
:45:56. > :46:02.stuff down in New Malden, in south London. So what have we got here?
:46:03. > :46:07.These are the short ribs. They are cut this way, as opposed to a cross.
:46:08. > :46:11.You can keep the bone in, and then they keep it nice and intact with
:46:12. > :46:19.lots of flavour, then they get thrown onto the grill. And you will
:46:20. > :46:26.marinade those? Yes. So you have garlic, pepper, Asian pear. You can
:46:27. > :46:32.use normal hair as well. Onion, sesame, soy sauce, and the sweetness
:46:33. > :46:33.of the pair. Should we put the ones that have marinated on the grill?
:46:34. > :46:42.Yes. This can be done the night before.
:46:43. > :46:46.Marinade them the night before, OK. The longer the better. If you don't
:46:47. > :46:52.have that much time, you can just do it about an hour before. The
:46:53. > :46:55.flavours are all strong. You've got six cloves of garlic, the ginger,
:46:56. > :47:00.everything in there. So it doesn't take long for it all to get absorbed
:47:01. > :47:16.in. Nice to give it a bit of time. Looks fantastic. OK. Let's get rid
:47:17. > :47:25.of this. Yes Jordan I can hear you above all that! Any way, how's the
:47:26. > :47:31.lovely Irish guy? Sorry. First off, congratulations for amazing food
:47:32. > :47:38.book of the year, Observer food book of the year, called My Korean
:47:39. > :47:42.kitchen? Our Korean kitchen. Explain the connection between the book and
:47:43. > :47:46.your wife? Yes it's the Korean woman in my life who I met maybe eight or
:47:47. > :47:51.so years ago. I just couldn't believe how little was known about
:47:52. > :47:57.Korean food at the time. It's a lot better now. Particularly when I went
:47:58. > :48:01.over there, in comparison to Chinese, Japanese food, close
:48:02. > :48:05.neighbours, South East Asia as well, so much is known about, it but then
:48:06. > :48:10.in comparison to Korean food there wasn't that much. It was nice to
:48:11. > :48:14.bring some of that back. Literally massaged this into the meat, the
:48:15. > :48:19.marinade, just before you fire it on. Leave that in the fridge.
:48:20. > :48:25.Ideally 24 hours. The thing is you didn't just meet your lovely wife,
:48:26. > :48:28.who I've met, and suddenly become a Korean chef. You were cooking for a
:48:29. > :48:33.while. You've done all this stuff. That's right. It was totally
:48:34. > :48:38.different to that style of food and cooking. The same principles in the
:48:39. > :48:43.sense that lovely ingredients just simply cooked. That's what drew me
:48:44. > :48:47.to it. That's the thing with Korean food a lot of people think that
:48:48. > :48:50.there's a misconception that it's really complicated because they
:48:51. > :48:53.think of all the spices and the paste and kimchi and all that kind
:48:54. > :48:57.of thing, in reality it's quite simple. You can see here. Isn't that
:48:58. > :49:00.because maybe people don't know where the ingredients come from or
:49:01. > :49:04.what the ingredients are, does that make it more complicated do you
:49:05. > :49:08.think? It is becoming easier to get your hands on things now. Everything
:49:09. > :49:14.we have here you can pretty much get in the supermarket. There is the
:49:15. > :49:19.chilli paste, we have a bit of miso equivalent, which is just a Korean
:49:20. > :49:23.miso paste with more power and flavour to it. That's delicious. All
:49:24. > :49:28.those ingredients you can get even online, if you don't have an Asian
:49:29. > :49:34.food store near you. People are coming round to it more. You said
:49:35. > :49:43.the famous word, kimchi. I'm guessing this is yours. That's our
:49:44. > :49:48.home made one. Wow. One, what's kimchi? There's like 200 different
:49:49. > :49:53.types, but any kind of kimchi is a fermented vegetable. Is there a time
:49:54. > :49:59.for fermentation? It's totally up to you in the sense that I like the
:50:00. > :50:07.fresh, young kimchi which are one month fermented. I've had some in
:50:08. > :50:13.Korea which are one to two years. Is it vegetable only or can you do meat
:50:14. > :50:18.or fish? They have fermented fish, they have little, baby prawns, they
:50:19. > :50:22.are put into kimchi which give it that lovely fish flavour and they
:50:23. > :50:27.use fish sauce, same as the Thai one essentially. Got you. It is an easy
:50:28. > :50:34.dish to make, but people are put off by it. I have lots of, in my next
:50:35. > :50:37.book I'm doing, healthy baking and sourdough and bread, there's
:50:38. > :50:40.ferments, because I want people to get back into the kitchen and doing.
:50:41. > :50:46.It before fridges, everyone fermented their food. Every culture
:50:47. > :50:56.had - We were just saying Italians that they don't do, you say do we
:50:57. > :51:02.have kimchi in the restaurants. Cavolo nero kimchi would be perfect.
:51:03. > :51:10.We do the pickling, look at Mrs Beeton's. Angela, you need a job. My
:51:11. > :51:19.shallots, I sliced them. Put them in pickling liquid. I prepared the
:51:20. > :51:23.lettuce leaves. You could use like a Chinese cabbage or bok choi. Spring
:51:24. > :51:28.onions in theory hearsal, I threw them away. -- in the rehearsal, I
:51:29. > :51:34.threw them away. I managed to save them. I am on it. I'm your chef
:51:35. > :51:38.today. Fantastic. Just to slice up. What's lovely about Korean food is
:51:39. > :51:42.it's sharing food. It's like Spanish Tapas. Everything is put down onto
:51:43. > :51:50.the table at the same time. It's sharing food. So you've got, in most
:51:51. > :51:54.cases the fish and meat are in small quantities on the side. It's not
:51:55. > :51:58.like a massive slab of meat or fish and the veggies are kind of separate
:51:59. > :52:02.to that. You know the bit that you've put to one side, that's the
:52:03. > :52:05.favourite bit, the bone. Exactly. That's the bit you want to punch on
:52:06. > :52:13.at the end. Completely. Gnaw on that. Where's our rice? It's. There
:52:14. > :52:16.-- It's there. You fill up these parcels, like a lettuce leaf
:52:17. > :52:24.pancake. But you put the kimchi on the table. You'd put the deep,
:52:25. > :52:29.spiced puree. Exactly, it's Korean miso paste. It's fermented soy
:52:30. > :52:34.beans. It has an amazing flavour. We're plating up here now to make it
:52:35. > :52:40.look lover. You could bring them down, all their components and then
:52:41. > :52:44.have everyone dig in. It gets people straight into it, sharing. Which
:52:45. > :52:50.rice do you use? You want to use a short grain rice. This is white
:52:51. > :52:55.short grain. The supery rice is quite ease -- su-shi rice is quite
:52:56. > :53:04.easy. Ideally if you're going down the... You wouldn't use carnaroli
:53:05. > :53:13.rice from Italy? Definitely not. If you'd like to try our studio recipes
:53:14. > :53:19.today, visit the website. We've put our spring onions there. I still
:53:20. > :53:27.haven't sliced them correctly, got, what am I doing. What is going
:53:28. > :53:31.wrong. We have to keep it on track. We can bring these bits for people
:53:32. > :53:35.to help themselves. Let's do a lovely shot of it there. I'm going
:53:36. > :53:46.to put that there. I will put a bit of that paste there. This is
:53:47. > :53:50.gorgeous. Have I convinced you yet? One of the things you've convinced
:53:51. > :53:54.me, there's no coriander in it. That's a bonus for me straight away.
:53:55. > :54:00.It's a funny one. It's not used at all. In fact, my wife hates
:54:01. > :54:05.coriander. A lot of Koreans aren't mad on coriander. I knew I liked you
:54:06. > :54:09.and your wife when I met you! What's the name of your dish? This is
:54:10. > :54:22.Korean short ribs. Looks fantastic. OK, I'll take that. Bring the
:54:23. > :54:30.kimchi. I'll bring the paste. We'll bring the extra beef as well. Simon,
:54:31. > :54:36.Francesco. There you go. Have you had Korean before? Yes, I have. With
:54:37. > :54:39.moderate delight. That's a good way of putting it.
:54:40. > :54:46.Hopefully this will be moderately better. You can either go lettuce
:54:47. > :54:54.leaf like a wrap. Or dive in. And use some of this miso paste. Let's
:54:55. > :55:00.move all this stuff. You like spicy food, though? I love it. Perfect.
:55:01. > :55:04.They're not going to talk to me now. They're just munching away. I don't
:55:05. > :55:08.need to ask them what they think. I ask see Francesco's face. He'll be
:55:09. > :55:13.round your house tonight after service. You're very welcome. As
:55:14. > :55:17.long as he brings the cod. Do you like it? Fantastic, so interesting.
:55:18. > :55:20.You can always tell when people like food. It gets very quiet.
:55:21. > :55:23.Okay, let's head back to Kent to find out which wine
:55:24. > :55:47.Susie Barrie has chosen to go with Jordan's ravishing ribs!
:55:48. > :55:53.Jordan's beef parcels are so tasty and so much fun to make and to eat
:55:54. > :55:57.that I want to find a wine for them that in the same way is going to
:55:58. > :56:02.bring a smile to everyone's face. My first thought was to go for a really
:56:03. > :56:06.bold and fruity rose yay, such as this -- rose, such as this one from
:56:07. > :56:11.Argentina. That would work really well with the sweet and salty
:56:12. > :56:16.marinade. This is ultimately a beef dish. When I tried a few different
:56:17. > :56:21.wines with it, the most satisfying match was undoubtedly a red. This
:56:22. > :56:26.soft and fruity Bienbebido Queso Tempranillo Vintae from Spain which
:56:27. > :56:32.is great value. As you can see from the label, it doesn't take itself
:56:33. > :56:35.too seriously. This wine is made from Spain's most famous grape
:56:36. > :56:40.variety. It's been aged for a few months in oak. It's very much a
:56:41. > :56:43.fruit-driven style, but with a rich, rounded texture that's ideal for
:56:44. > :56:49.Jordan's dish. The first thing you notice in your mouth is that it
:56:50. > :56:52.isn't too dry or tannic. That's really important if it's to match
:56:53. > :56:58.the sweetness of the honey and Mirrin. It's full bodied and ripe.
:56:59. > :57:02.It doesn't feel heavy. That makes it ideal for this style of light but
:57:03. > :57:06.flavoursome beef dish. Finally, there's a creamy note from the oak
:57:07. > :57:12.and that just rounds everything off perfectly. So, Jordan, your dish and
:57:13. > :57:17.this wine are definitely made for sharing with friends and what could
:57:18. > :57:21.be more fun than that - cheers! You like this? Absolutely. In Korea
:57:22. > :57:25.you wouldn't usually have the red wine with. It you would have sake.
:57:26. > :57:30.This is really nice. Lovely with the meat. It works well. Susie didn't
:57:31. > :57:36.have this paste to try it with. But actually it doesn't go against. It's
:57:37. > :57:40.not too spicy. Really nice. You like red wine? I love red wine. But it
:57:41. > :57:43.was very good with this dish. I wouldn't expect to have red wine
:57:44. > :57:47.with this dish, but it balances perfect. It's got the spice in it.
:57:48. > :57:51.It's lovely combination. Perfect. They're very happy campers here at
:57:52. > :57:53.the moment. Simon said it was the spring onion cutting that made the
:57:54. > :57:56.dish. I tend to agree with him! It's now time for a Christmas treat
:57:57. > :57:59.from the maestro Raymond Blanc. He's making a duo of
:58:00. > :58:18.delectable desserts! This is relatively easy
:58:19. > :58:23.to cook in your own home. 'A light iced chestnut parfait
:58:24. > :58:27.covered with fluffy whipped cream, 'chocolate swirls
:58:28. > :58:29.and magical mushrooms. 'The chestnuts Raymond
:58:30. > :58:33.is using come in two forms. 'First, crystallised,
:58:34. > :58:37.known as marron glace.' 'Raymond is also using chestnut
:58:38. > :58:53.puree, both sweetened So far,
:58:54. > :58:57.no beating, no chopping, 'The chestnuts will flavour
:58:58. > :59:08.a parfait, a light ice cream that So here I have
:59:09. > :59:12.got all the textures and the flavours, and here
:59:13. > :59:15.is to bring the lightness, 'The base for the parfait is a foam
:59:16. > :59:21.made by whisking eight egg yolks, '100 grams of sugar,
:59:22. > :59:27.and 65 mils of water.' You'll not see a drop
:59:28. > :59:33.of sweat on my forehead. 'To this, Raymond adds the heated
:59:34. > :59:36.reserved syrup from the marron And then just by doing that,
:59:37. > :59:44.I'm cooking my eggs here 'A little sabayon loosens
:59:45. > :59:53.the chestnut puree.' 'Whipped cream is folded
:59:54. > :00:01.into the cooled sabayon.' Then, of course, you add
:00:02. > :00:09.all your chestnuts. This is a chestnut parfait
:00:10. > :00:12.mixture, it's ready to go Adam, can you please put
:00:13. > :00:28.that in the freezer? 'Once frozen, Raymond covers
:00:29. > :00:30.with whipped cream...' Viola! 'Now it's time for Raymond
:00:31. > :00:40.to find his inner child. Marzipan, coloured red
:00:41. > :00:51.for the tops...' Funny shape, THEY LAUGH I'll go
:00:52. > :01:01.away and practice. '..some chocolate swirls.' It
:01:02. > :01:10.might tell you a lot 'Now, time to decorate.' Of course,
:01:11. > :01:17.you put your little fun bits here, 'Pastry chef Benoit Blin has heard
:01:18. > :01:38.about Raymond's buche. But not his love of hats.'
:01:39. > :01:46.Benoit is a reindeer. It's a shame that you don't
:01:47. > :01:56.wear your beautiful hat. Voila!
:01:57. > :01:58.You wear the other. When I am feeling bullish,
:01:59. > :02:03.I go for it, you know? For me, it's one of the very
:02:04. > :02:09.best Christmas desserts 'There are some Christmas traditions
:02:10. > :02:42.that it is very hard 'Raymond is going to
:02:43. > :02:44.end his Christmas feast with a work of art.' Ah,
:02:45. > :02:46.the garnishes, yeah? 'A wintery forest floor of chocolate
:02:47. > :02:49.tuile, 'chestnut parfait mushrooms and intricate chocolate leaves.'
:02:50. > :02:52.I always love the idea of a dessert which smiles at you,
:02:53. > :02:54.which makes you smile. 'This is Raymond's chocolate
:02:55. > :02:56.and chestnut Winter Still Life. Raymond is using the same chestnut
:02:57. > :03:00.parfait he made for the Buche de The whole idea
:03:01. > :03:07.was to recreate a lovely mushroom. You could use that mould,
:03:08. > :03:09.individually, it would work well. 'For the stalks, meringue.' Just
:03:10. > :03:12.pipe it, very simply, cook it in the oven and you just
:03:13. > :03:15.put them in. 'The upside-down mushrooms now need
:03:16. > :03:18.to be frozen.' It's a fantastic dessert because effectively you can
:03:19. > :03:21.prepare it two weeks All the work has been
:03:22. > :03:29.really done before. and has those wonderful
:03:30. > :03:34.textures, you know? And a lot of it you can actually
:03:35. > :03:40.buy in a pastry shop. 'First some chocolate
:03:41. > :03:41.sauce.' I want a lovely
:03:42. > :03:44.smooth, light sauce. I want the chocolate
:03:45. > :03:48.to completely disappear. Now, carefully placed layers
:03:49. > :03:50.of tuile biscuits and grated chocolate.' It's all about that
:03:51. > :03:55.floor which has decayed 'Raymond's Christmas favourite,
:03:56. > :04:02.marron glace.' Without marron glace, 'Forest floor deliciously littered,
:04:03. > :04:13.now set it aside.' This forest floor can be prepared at least one hour
:04:14. > :04:17.or two or three hours in advance. Put it on the side in your probably
:04:18. > :04:23.bedroom, because you haven't enough 'Just before serving,
:04:24. > :04:30.remove the frozen mushrooms from their moulds and dust
:04:31. > :04:34.with cocoa.' It's important you put it on the plate totally hard frozen
:04:35. > :04:41.because within quarter of an hour, the chestnut puree will be velvety
:04:42. > :04:48.smooth, silky, melting, OK? It just looks like it's been
:04:49. > :04:56.picked this morning. I hope it will put a little smile
:04:57. > :05:19.on your face, as well. That was sensational, Raymond. Let's
:05:20. > :05:31.speak to some of you at home. First up, Lisa from Chatham. My question
:05:32. > :05:37.is, I bought some dried sheet of seaweed, and I've only really put
:05:38. > :05:40.them in my vegetarian food, like tofu and mushrooms, curries and
:05:41. > :05:48.things like that. Is there anything else I can do with it? And you are
:05:49. > :05:55.vegetarian? Yes. You can make an amazing cold soup, like in Korea,
:05:56. > :06:01.where they put the seaweed into water to refresh it, then put it in
:06:02. > :06:06.with onion, rice wine vinegar, salt, and then a bit more water. It is a
:06:07. > :06:13.cold soup and is absolutely delicious. Lisa, heaven or hell?
:06:14. > :06:23.Being vegetarian, I don't want the fish. We will let you off! Simon, a
:06:24. > :06:35.couple of tweaks. David says, I have a packet of Italian product, any
:06:36. > :06:42.suggestions what I can do with it? Something you can use it for is meat
:06:43. > :06:46.or pasta. You can make a south of their the capers, and then you put
:06:47. > :06:57.it on top of your skull ups, put it on the grill. That means he is
:06:58. > :07:05.coming round. Next week, Simon. -- next tweet. I have a kilo of Turkey
:07:06. > :07:11.fill it that I have no idea what to do with it. Any Christmas ideas?
:07:12. > :07:17.Jordan? My mum does this leftover turkey stew the following day, which
:07:18. > :07:21.is always delicious. Put in pretty much all the leftovers, and
:07:22. > :07:30.coriander. Your favourite! You could probably put in parsley. And cream.
:07:31. > :07:39.Perfect. Now back to the phones. Bill from East Kilbride. Good
:07:40. > :07:43.morning. I am planning to cook a whole sea bass for Christmas lunch,
:07:44. > :07:52.and would like some ideas for a recipe. Francesco? Sea bass is
:07:53. > :08:04.amazing. You can do a rock salt sea bass. Mix a kilo of rock salt to a
:08:05. > :08:10.kilo of fine salt. Mix in some dill and some lemon zest. Fish on top,
:08:11. > :08:14.then salt began on top, and bake it in the oven. When it comes out of
:08:15. > :08:22.the oven, crack it on the table, and you will be the winner. So it is a
:08:23. > :08:31.salt baked sea bass? And heaven or hell? I think it has to be heaven
:08:32. > :08:37.for a consummate thespian. And Amanda from Cardiff, your question?
:08:38. > :08:43.I would like an alternative for a traditional Christmas pudding. I
:08:44. > :08:47.will take that one. A lovely sticky toffee pudding is fantastic. Still
:08:48. > :08:51.has that pudding effect without the heaviness of a Christmas pudding.
:08:52. > :08:59.And I think you will log is brilliant. I know it isn't your
:09:00. > :09:05.thing, Simon. But you could also do a plate of cheese. A little bit of
:09:06. > :09:12.savoury with some salad on the side isn't a bad thing on Christmas Day.
:09:13. > :09:13.Heaven or hell? Definitely heaven. So now it is time for the omelette
:09:14. > :09:26.challenge! You are so happy. Francesco, you are
:09:27. > :09:34.right up there, 18.1 six. You practice a lot at the restaurant?
:09:35. > :09:37.No. And Jordan, how are you feeling? I have done no practice.
:09:38. > :09:40.You both know the rules - you must use three eggs but feel
:09:41. > :09:42.free to use anything else from the ingredients
:09:43. > :09:45.in front of you to make them as tasty as possible.
:09:46. > :09:47.The clocks stop when your omelette hits the plates.
:09:48. > :09:50.Let's put the clocks on the screen for everyone at home please.
:09:51. > :10:13.Jordan is old school! Francesco is feeling the pressure. Shell as well!
:10:14. > :10:26.An added bonus! Looking good. Not bad. That looks a bit like an
:10:27. > :10:33.omelette. Crikey! Not bad. There is less raw egg than you normally have
:10:34. > :10:43.it. Let's have a little taste here. Have some more if you like! It's not
:10:44. > :10:47.too raw. There is a crunch in yours that I might end up getting! That's
:10:48. > :10:54.not bad for your first attempt, Jordan. It is important to have some
:10:55. > :10:59.shell in there. That is actually seasoned! Jordan, argue on the
:11:00. > :11:07.board? The shell might be the decider whether I get on there or
:11:08. > :11:14.not. So you are on the board. You are 28.1 six. Very good. You are
:11:15. > :11:22.somewhere around here. Francesco, have you beaten your time? I don't
:11:23. > :11:38.think so. No chance! So let's keep that one then! Loser is the world.
:11:39. > :11:39.So in honour of Simon and Christmas, A Christmas Carol is what we are
:11:40. > :11:42.going to play. So will Simon get his food heaven,
:11:43. > :11:45.truffle-baked bream, or food hell, We'll find out which one you're
:11:46. > :11:48.getting, after Tom Kerridge treats us to a sensational turkey recipe
:11:49. > :12:03.for the festive season. A turkey has a special
:12:04. > :12:05.place in my heart. Every year we used to have turkey
:12:06. > :12:07.roll on Christmas day. So first thing I'm going to do
:12:08. > :12:13.is get on to making the stuffing mix to go inside my turkey roll,
:12:14. > :12:16.cos stuffing, for me, is one To 800 grams of sausage meat,
:12:17. > :12:23.I'm adding 400 grams of cooled, sweated down onions and 160
:12:24. > :12:28.grams of breadcrumbs. What they do is they absorb all
:12:29. > :12:36.the fats and all the lovely juices. Christmas wouldn't really be
:12:37. > :12:39.Christmas unless we had Dried cranberries have
:12:40. > :12:45.a wonderful flavour. They're a little bit
:12:46. > :12:47.like little sweets. Give it a good season, and next
:12:48. > :12:51.a tablespoon of juniper berries. I'm going to crush 'em
:12:52. > :12:54.in a pestle and mortar, it releases all that lovely oil
:12:55. > :12:58.and that smell and flavour. And I can't make a Christmas
:12:59. > :13:03.stuffing without using sage. It already looks
:13:04. > :13:07.Christmassy, doesn't it? And into this stuffing,
:13:08. > :13:12.I need some chestnuts, I'm using already cooked,
:13:13. > :13:17.vac packed ones. These are lovely and soft,
:13:18. > :13:20.and what they do is they start to absorb all the juices
:13:21. > :13:23.and all the flavours Give it a right good mix - a real
:13:24. > :13:31.good squeeze and a move around. This is going to be well tasty
:13:32. > :13:35.inside my turkey roll, so I'd better How many people actually
:13:36. > :13:40.like turkey leg? On Christmas day, everyone wants
:13:41. > :13:44.breast meat, and making this amazing turkey roll is a real cost-effective
:13:45. > :13:47.way of doing Christmas lunch without having loads and loads
:13:48. > :13:51.of turkey left over. Now, I have here about a 2
:13:52. > :13:55.to 2.2 kilo turkey breast, This will feed about
:13:56. > :14:01.eight to ten people. I'm removing the skin off the breast
:14:02. > :14:05.because it never really crisps up. Take this fillet out that sits
:14:06. > :14:07.underneath the breast. When you cook this, the whole turkey
:14:08. > :14:11.breast will kind of curl up. So we definitely don't want to use
:14:12. > :14:15.this, but I am going to keep it, cos this will make amazing turkey
:14:16. > :14:19.nuggets in the new year. Next, trim up the meat
:14:20. > :14:23.to remove any fat or sinew. I'm just going to kind of butterfly
:14:24. > :14:29.it out into a rectangle. Get yourself a massive
:14:30. > :14:32.roll of clingfilm. And then I'm going to stick my
:14:33. > :14:38.rectangle of turkey breast onto the clingfilm and then put
:14:39. > :14:41.another layer of it on the top. Now I'm going to bash
:14:42. > :14:44.it with a rolling pin, and this is for two reasons -
:14:45. > :14:47.tenderises the meat and allows you to roll it nice and easy and it
:14:48. > :14:50.also relieves any Christmas tension that you might have, especially
:14:51. > :14:57.thinking about all those relatives So once you've finished bashing
:14:58. > :15:06.out your Christmas Santa and your turkey, roll another layer
:15:07. > :15:08.of clingfilm on top. Then season the meat and slap a nice
:15:09. > :15:11.dollop of that wonderful I'm just going to spread it nice
:15:12. > :15:17.and evenly over me turkey. Fold it into itself,
:15:18. > :15:20.and with your hands, just kind of tuck it right in,
:15:21. > :15:25.and then just keep rolling it. You keep pulling the
:15:26. > :15:30.clingfilm nice and tight. This is the point where I tell
:15:31. > :15:33.you that I have shares You move the turkey to, like,
:15:34. > :15:38.a 45 degree angle and then roll it Adam, can you please put
:15:39. > :15:48.that in the freezer? So what I'm doing is trying to get
:15:49. > :15:51.a long piece at the end. Now, this way of cooking
:15:52. > :16:00.in clingfilm is wonderful, cos what it does is it keeps
:16:01. > :16:02.in all the moisture By tying this equal distances apart,
:16:03. > :16:06.you'll end up with the same So when you steam cook
:16:07. > :16:11.this, it cooks evenly. Place a wire rack inside a baking
:16:12. > :16:13.tray for your beautifully wrapped Don't worry about the clingfilm
:16:14. > :16:19.melting, the wire rack in the baking tray keeps it away
:16:20. > :16:23.from any direct heat. Now, you can see already
:16:24. > :16:25.the steam coming up, and that's going to cook
:16:26. > :16:29.that turkey beautifully. Then simply cover it
:16:30. > :16:32.with tinfoil, and its bye-bye The oven's on quite a low
:16:33. > :16:38.temperature, 120 degrees Centigrade. Now, I'm going to cook
:16:39. > :16:42.that for about an hour It's the highlight
:16:43. > :17:05.of Christmas for me, All you do to supercharge
:17:06. > :17:09.the leftover stuffing is line a terrine mould with the smoked
:17:10. > :17:12.streaky bacon and fill Fold the bacon back
:17:13. > :17:14.on top of itself. Bake it for about 45 minutes
:17:15. > :17:17.in a low oven then it's under Now my turkey's been in the oven
:17:18. > :17:21.for a couple of hours. While this rests for about 40
:17:22. > :17:24.minutes, I'm going to make an incredible crumble topping
:17:25. > :17:26.to scatter over the turkey. This is some sourdough and it's just
:17:27. > :17:29.been toasted lightly through the oven to dry it out
:17:30. > :17:31.and make it go all Just bash this up and give some
:17:32. > :17:35.delicious pork scratchings Now I have made my own,
:17:36. > :17:39.but as it's Christmas, I'll turn a blind eye
:17:40. > :17:42.if you buy a packet. And these give a wonderful
:17:43. > :17:45.crunch and it also adds You just know it's going to be
:17:46. > :17:52.proper lush on that turkey. Chopped dried cranberries will add
:17:53. > :17:56.magnificent sweet contrast to the crumble and thyme gives
:17:57. > :18:00.a lovely herby freshness. Finally, for a soft nutty taste,
:18:01. > :18:03.chopped pistachios finish That is going to be an amazing
:18:04. > :18:12.flavour, but most importantly, incredible texture to go on top
:18:13. > :18:17.of my turkey. It might not seem like the done
:18:18. > :18:21.thing, but I'm going to smother my turkey in some homemade brown sauce
:18:22. > :18:26.but you can buy your own. Brown sauce is actually made with
:18:27. > :18:31.dates which are proper Christmassy. Now, I know you're thinking,
:18:32. > :18:33."He's gone mad at this point," but trust me,
:18:34. > :18:37.it allows the crumble You know that is the perfect,
:18:38. > :18:53.most beautiful turkey roll ever. Christmas dinners will
:18:54. > :19:05.never be the same again. Right, time to find out
:19:06. > :19:11.whether Simon is getting his food For your food heaven, I am
:19:12. > :19:20.going to make truffle-baked bream. First I'll make a tomato-based
:19:21. > :19:22.sauce, with garlic, lobster bisque and truffle butter
:19:23. > :19:25.in a casserole dish. Then I'll add the fresh
:19:26. > :19:27.filleted bream seasoned I'll top with a bread crust
:19:28. > :19:33.and bake in the oven. Or will it be food hell,
:19:34. > :19:43.a chocolate caprese cake! All the things you don't like,
:19:44. > :19:47.sugar, dairy, oh, my gosh. You're not acting at the moment. You
:19:48. > :19:52.genuinely really do not like that. It was 2-1 with the public vote. It
:19:53. > :19:59.was down to these two chefs. So Jordan, what did you do? Sorry,
:20:00. > :20:06.Simon. I have to go hell. Oh, my. Heaven.
:20:07. > :20:10.Let's clear all of that boys I'm going to give you some jobs.
:20:11. > :20:20.Jordan you're cracking on with doing the pastry. The little bread on the
:20:21. > :20:26.top. You're going to do the tomato sauce. What's that? This is a
:20:27. > :20:31.truffle butter. Mmm. These mushrooms are, we have a lovely lady Alex who
:20:32. > :20:34.does the make up and her mother picked these mushrooms in Epping
:20:35. > :20:39.Forest and dries them. Italian mother-in-law. You'll recognise
:20:40. > :20:43.this. Beautiful. Porcini. Amazing smell there. Absolutely beautiful.
:20:44. > :20:48.We're going to do that. What we're doing first is we have our bream
:20:49. > :20:52.fillets here. I'm going to slice a bit of lemon. We're going to put
:20:53. > :20:58.that through the centre with a touch of rosemary. That's beautiful. Just
:20:59. > :21:04.fold that in like so. Take out the pip there. You're OK on the tomato
:21:05. > :21:08.sauce? I'll see what I can do. I don't need to tell you how to do
:21:09. > :21:12.that. Can you imagine, the insults of how to tell a southern Italian
:21:13. > :21:18.how to make a tomato sauce. Brilliant. Touch of rosemary. Then
:21:19. > :21:26.put the fillets on top. Then, OK, you're there. Fish sandwich. You
:21:27. > :21:31.need that slightly -- knead that slightly. We are going to tie it
:21:32. > :21:36.like this. How do you prepare? I mean, I've got the worst habits of
:21:37. > :21:41.eating after service, because it's late. It's 11pm and the last thing
:21:42. > :21:44.you should be doing is eating or drinking at that time of night. How
:21:45. > :21:47.do you prepare? Do you have something earlier in the evening
:21:48. > :21:54.before you go on? I have something at 6pm. The show is at 7. 45pm. Then
:21:55. > :22:00.really, after the show I really have just a starter. I go to a restaurant
:22:01. > :22:04.and have a starter. Because big meals after the show are a
:22:05. > :22:08.catastrophe. Do you feel you have to wind down? You need a good hour or
:22:09. > :22:13.something to relax? No, not really. Not at all. You're kind of energised
:22:14. > :22:18.not manic. If you're manic you're doing something wrong. Yeah exactly.
:22:19. > :22:25.It goes on till what? 7th January. Perfect. Two shows a day. It is.
:22:26. > :22:29.Busy man. Have you any favourite dish to eat after a show? You're
:22:30. > :22:37.going home to prepare after this? Last night I had a fish soup in
:22:38. > :22:43.Koffman's. Perfect, yes! Absolutely, the perfect thing to have at the end
:22:44. > :22:48.of a show. Nice a light, comforting. Delicious. We have our lobster in
:22:49. > :22:54.there. Our tomato sauce that we have made here. We're going to put that
:22:55. > :22:59.in. That act as a thickening agent. We've put our mushrooms in there as
:23:00. > :23:06.well. This is, where this is fantastic it's a real, I sound like
:23:07. > :23:12.I'm doing the puns for the eggs now, show stopper. We are putting these
:23:13. > :23:17.lovely herbs in there. This is Luke's dish, who I work with. It's
:23:18. > :23:21.not my dish. We put on the pastry and take it to the table and carve
:23:22. > :23:26.it open. Fingers crossed we get it like. How's it looking? Getting
:23:27. > :23:31.there. Trouble butter in there. Tiny bit of salt, not too much.
:23:32. > :23:37.Everything is quite rich any way. You can get rid of all that stuff
:23:38. > :23:41.there, my love. Jordan's made what we call like a flatbread. It's
:23:42. > :23:46.basically flour, water and a touch of salt. That is it. Nothing more to
:23:47. > :23:50.it. No pastry in the sense of the word of no butter or anything. I
:23:51. > :23:55.think that's looking good. Let's lift that over then. That's going to
:23:56. > :24:05.sit on here. We will move that there for a minute. This is the trick. You
:24:06. > :24:09.pull that way and you basically stick it this side then knot it
:24:10. > :24:20.round. There you go. That is looking good. We knot it in so it stays like
:24:21. > :24:25.this. What are you cooking Christmas Day, Korean? Actually no. I think my
:24:26. > :24:29.family would shoot me. We are doing Korean the night before and then
:24:30. > :24:32.we're going to go traditional on Christmas Day, just to keep them all
:24:33. > :24:37.happy. Keep them all happy. I remember one year I made, someone
:24:38. > :24:46.asked me and I said are you doing it, no one year I made duck and it
:24:47. > :24:54.was like a Peking duck and it was so dry. My mother push today aside. She
:24:55. > :25:01.said, "-- pushed it aside. She said, "Perhaps stick to Turkey next year."
:25:02. > :25:06.We put clarified butter. And then rosemary afterwards. Take you to the
:25:07. > :25:10.oven now. Put that one in there. We will take this in. Oh, this is
:25:11. > :25:16.looking very good. I'm going to get you to, if you can shut that oven
:25:17. > :25:21.for me. That is fantastic. Right, beautiful. So Simon, Christmas Day
:25:22. > :25:25.is your one day off in the next few weeks. Yes. Thank God. No, it's
:25:26. > :25:31.wonderful. Makes it more special. Of course. It's very private. Just me
:25:32. > :25:37.and my husband. Who's going to do the cooking? He will have to do, I'm
:25:38. > :25:42.afraid. You're working Boxing Day and Christmas eve, that's only fair.
:25:43. > :25:52.Can we clean up please, boys. Sorry, Angela. They just don't do
:25:53. > :25:56.it! You let it come out of the oven. You let it rest a little bit because
:25:57. > :26:10.let the steam relax and the pastry relax a bit. Then we basically cut
:26:11. > :26:18.it so we have this lovely crust. I need that board, my love. You can
:26:19. > :26:22.cut that into segments. Excuse me, I'm going to get a little spoon
:26:23. > :26:28.here. You can smell all those mushrooms. You know the aromas of
:26:29. > :26:36.the truffle. We're going to put this, yeah. I'm going to ask you a
:26:37. > :26:43.quick favour, you can tell me, can you do the voice of scrooge? I can.
:26:44. > :26:48.What would you like to say that he loves the sea bream, no, no.
:26:49. > :26:57.Something from Dickens. I want to hear Dickens. Well, a culinary
:26:58. > :27:01.alugs. He says, "If I had my way, every idiot who goes about with a
:27:02. > :27:05.merry Christmas on his lips would be boiled with his own pudding and
:27:06. > :27:08.buried with a stake of holly through his heart."
:27:09. > :27:15.APPLAUSE Brilliant. You have to do that 30
:27:16. > :27:24.different voices. I do. I'm going to get the wine now. Forks, we've got.
:27:25. > :27:32.Right, let's move the pot so you can eat a bit, yeah. Beautiful. Here's
:27:33. > :27:40.the wine. You've got some knives and forks. You guys tuck in. Simon,
:27:41. > :27:52.please. Have some food. There you go. Gentlemen, some wine. Could you
:27:53. > :27:59.pass those out? Sure. Susie has chosen a Chardonnay from 2015, ?10
:28:00. > :28:03.from Sainsbury's. It smells lovely. Susie's done great for us. Do you
:28:04. > :28:08.like that? It's sublime. Thank you, Luke. Got to thank Luke. Thank you
:28:09. > :28:16.Luke. Thanks. You're happy? Would you put this on your 15 million
:28:17. > :28:21.course fish menu? Yeah. We need to do a commission based charge for
:28:22. > :28:27.Christmas eve. Are you happy Simon? My mouth is full, that's a good
:28:28. > :28:29.sign. They're not talking to me because they're eating away. It's a
:28:30. > :28:32.fantastic thing that they love it. No, it's brilliant. That's all from
:28:33. > :28:39.us today on Saturday Kitchen Live. Thanks to our fantastic studio
:28:40. > :28:41.chefs, Jordan Bourke and Francesco Mazzei,
:28:42. > :28:42.the wonderful Simon Callow and wine guru Susie Barrie
:28:43. > :28:45.for her top wine recommendations. All the recipes from the show
:28:46. > :28:47.are on the website, Next week, John Torode is here
:28:48. > :28:51.for the Christmas Eve special, But don't forget Best Bites tomorrow
:28:52. > :28:59.morning at 9.45am on BBC Two. -- 10am BBC Two.
:29:00. > :29:02.Happy Christmas!