:00:09. > :00:13.Good morning. You are in for a treat today, stand by for 90
:00:13. > :00:23.minutes of world-class cooking from some of the country's best chefs.
:00:23. > :00:39.
:00:39. > :00:45.Welcome to the show. Cooking with me live are two men at the very top
:00:45. > :00:48.of their game. First, the man whose modern Michelin-starred menu has
:00:48. > :00:51.made his restaurant one of the most talked about in the country. It's
:00:51. > :00:55.the brilliant Jason Atherton. Next to him is another brilliant chef
:00:55. > :01:03.who also holds a shiny Michelin star for his food, but it's very
:01:03. > :01:08.different. His restaurant Texture stars a menu inspired by his native
:01:08. > :01:13.Iceland. Welcome back to Aggi Sverrisson. Alternative breakfast
:01:13. > :01:18.for you today. It's like a full English breakfast, deconstructed,
:01:18. > :01:22.so slowly cook the egg. It's going to have a beautiful texture, like a
:01:22. > :01:31.boiled egg cooked back to front. Crispy bacon, fried bread,
:01:31. > :01:41.mushrooms, a little bit of truffle and beautiful tomato compote.
:01:41. > :01:43.
:01:43. > :01:48.like the breakfast I am used to. Spined qui -- spiced quinoo and
:01:49. > :01:52.prawns. And that seaweed that you used before. Two very different
:01:52. > :01:58.dishes to look forward to and we have a brilliant line-up of films
:01:58. > :02:04.from the archive for you to enjoy. Today they're selections from Rick
:02:04. > :02:09.Stein and a legend piece from Keith Floyd. Our guest today was once
:02:09. > :02:14.named the sexiest man in Wales. Exactly!
:02:15. > :02:19.He is one of the country's top comedians, welcome Rhod Gilbert.
:02:19. > :02:24.Great to have you on the show. Who named you this then? Just leave it.
:02:24. > :02:34.Don't go there. You are trying to humiliate me. Leave it. Sexiest man
:02:34. > :02:34.
:02:34. > :02:41.in Wales, it's damming with praise. A keen foodie? I don't trust them
:02:41. > :02:46.two. I don't know who they are. One is doing a back to front boiled egg.
:02:46. > :02:52.I have no idea who the other fella is doing. He is cooking it in dust,
:02:52. > :02:57.that's all I know. He is from Iceland. Icelandic dust. Luckily I
:02:57. > :03:02.am cooking you pancakes. Perfect. At the end of the day I am going to
:03:02. > :03:09.cook food Heaven or hell. It's up to our guests and some of the
:03:09. > :03:16.viewers and those two fellas you don't know to decide. Food Heaven?
:03:16. > :03:21.Food Heaven would be curry. I am massively into hot food. A chicken
:03:21. > :03:28.curry. Instead of a rice garnish you... Wales is all about the half
:03:28. > :03:32.and half, half rice, half chips. If you can pull that off, once he has
:03:32. > :03:37.finished his back to front boiled egg. I can't believe you got me up
:03:37. > :03:43.this early and he is going to cook a boiled egg. Apart from that, food
:03:43. > :03:48.hell? Scallops. One of the things I can't get my head around. Texture,
:03:48. > :03:52.taste? Just they freak me out. I don't get the point of them. There
:03:52. > :03:58.you go. It's curry or scallops. Food Heaven I am going to make one
:03:58. > :04:02.of his favourite dishes, that curry, but one of mine to go with it is a
:04:03. > :04:07.chicken curry, yoghurt, chilli, loads of spices and it's cooked
:04:07. > :04:11.slowly with stock, cream, plenty of onions and finished off with butter
:04:11. > :04:16.and served with a handful of cooked chips on the side. How does that
:04:16. > :04:26.sound? Amazing. Chicken curry and chips, basically. I was bigging it
:04:26. > :04:28.
:04:28. > :04:33.up! Or food hell, scallops, with leeks, asparagus and bread crumbs.
:04:33. > :04:39.Are the leeks for the Welsh, to try and bring me around? A little bit.
:04:39. > :04:45.It's not going to work. Let's meet our other guests, as usual, they're
:04:45. > :04:55.two viewers, Louise, you wrote in. Who have you brought with you?
:04:55. > :04:58.General my, my friend -- Jenny, my friend for work. You have been on a
:04:58. > :05:03.sushi-making course. It's very technical, you have to learn how to
:05:03. > :05:07.cook the rice. You have to wrap it. My girlfriend makes sushi every now
:05:07. > :05:13.and again, it looks like it's been made by John Prescott with a lump
:05:13. > :05:21.hammer. Have you any questions today, don't forget you get to help
:05:21. > :05:31.decide what Rhod will be eating at the end of the show. If you have
:05:31. > :05:35.any questions: A few of you get to put your
:05:35. > :05:43.questions live later on, and I will be asking you whether Rhod will be
:05:43. > :05:48.getting food Heaven or hell. Back to front egg. Very exciting. This
:05:48. > :05:52.is what you are about to see. First up, one of the country's most
:05:52. > :05:55.innovative chefs, it's the brilliant Jason Atherton. You have
:05:55. > :05:59.brought a gadget with you, a water bath. We are going to be cooking
:05:59. > :06:02.the egg in there. They're in every kitchen now, but you can buy those
:06:02. > :06:06.domesticically now. This is a home one, yeah. Apparently it's the
:06:06. > :06:13.fastest selling home gadget for cooks on the planet at the moment.
:06:13. > :06:18.There you. Go. -- there tkpwu. you think about how you make a hard
:06:18. > :06:28.boiled egg, we are doing that but a slower temperature. The key to this
:06:28. > :06:32.
:06:32. > :06:36.is the temperature. This is on 61.9 an hour and 15 minutes, if you want
:06:37. > :06:43.to come back after you have had coffee and chicken curry it will be
:06:43. > :06:53.ready. An hour and 15 minutes. presuming that's hard boiled after
:06:53. > :06:59.an hour. Soft boiled. I could do that in three. I am going to make
:06:59. > :07:03.the mushroom puree. You are going to make the tomato compote.
:07:03. > :07:07.Deseeded tomatoes, blanched them and taken skins off. The idea
:07:07. > :07:12.behind this is this slow cooking at a lower temperature, it doesn't
:07:12. > :07:15.cook any more with the egg yolk. Once you have gone past that you
:07:15. > :07:18.can hold it for about another 20 minutes after that and after that
:07:18. > :07:23.it starts to go over. It's an unusual texture, which is fantastic.
:07:23. > :07:29.That's the point of it. We have two sauces going with this. The tomato
:07:29. > :07:33.one here with garlic and shallot. Mushrooms, standard field mushrooms
:07:33. > :07:37.and more shallots, garlic and we are going to get these in the pan
:07:37. > :07:45.and cooked down quick with fresh cream. Then going to blend it and
:07:45. > :07:55.that will be ready to go. Is a field mushroom a mushroom? Yes.
:07:55. > :07:57.
:07:57. > :08:02.all mushrooms field mushrooms? forest as well, they're wild
:08:03. > :08:09.mushrooms. This grows in a field. Thanks for that! In go the
:08:09. > :08:14.mushrooms. Is this the kind of dish on your menu now? On our tasting
:08:14. > :08:19.menu and a la carte. It's one of our signature dishes. It's doing
:08:19. > :08:22.really well. It's something I - I like to play on words, at the
:08:22. > :08:26.restaurant I call it an English breakfast and let people be
:08:26. > :08:36.surprised by what we give them. still have bacon and mushrooms and
:08:36. > :08:37.
:08:37. > :08:43.everything else. Fried bread I am assuming is the croute the croutons.
:08:43. > :08:47.Standard white bread, into cubes. With the bacon using cured dried
:08:48. > :08:57.streaky bacon. Sliced nice and thin. Stick it in the oven on a low
:08:57. > :09:00.temperature so it cooks, probably about 110 degrees, nice and crispy.
:09:00. > :09:05.You mentioned this machine is one of the biggest sellers at the
:09:05. > :09:09.moment. This is the domestic version, the commercial ones were
:09:09. > :09:14.always about �1,000 when they started off. Every kitchen has one
:09:14. > :09:19.now. You cook - difference is you can cook eggs, a lot of people cook
:09:19. > :09:24.fish and lamb. Pork belly, anything you like in it. The idea is it
:09:24. > :09:30.keeps things more moister. In the UK we seem to call it this boil in
:09:30. > :09:33.the bag thing but the actual technique is actually very clever.
:09:33. > :09:40.We do pork belly at the restaurant, it doesn't work for everything, I
:09:40. > :09:44.am not a fan of fish in it. Some chefs like fish in it. When do you
:09:44. > :09:48.pork belly with duck fat, it's so tender it's fantastic. It saves
:09:49. > :09:55.time and helps in a professional environment and speeds things up.
:09:55. > :10:02.You must use one as well? A few, actually. A little bit of cream for
:10:02. > :10:08.that. We have the tomatoes here. Run through what we have in there.
:10:08. > :10:13.Shallots, field mushrooms, cooking those down. Can ski a question
:10:13. > :10:20.about -- can I ask a question about that thing you are banging on about,
:10:20. > :10:24.is it just hot water in a tub? This is all the range in -- rage in
:10:24. > :10:28.cooking? A member of my family, I will not name them, did phone up
:10:28. > :10:36.when I mentioned doing this in my restaurant, they came in and I have
:10:36. > :10:39.one of these and they turned around and said they had a go in their
:10:39. > :10:43.foot bath. The idea of this is it's constantly at that temperature and
:10:43. > :10:48.you can alter the temperature, but the idea is you cook it at that
:10:48. > :10:51.temperature bang on really. Absolutely. It holds it at the
:10:51. > :10:56.perfect temperature. That temperature will never change.
:10:56. > :11:06.putting pan of water on the hob and leaving the gas where it is, except
:11:06. > :11:06.
:11:06. > :11:15.you are �1,000 down! Similar, that. I get it now. I see the appeal now.
:11:16. > :11:24.Yeah. Right, mushrooms. I have washed them. It's the only mushroom
:11:24. > :11:34.I wash. These get all the dirt inside, it's good to give them a
:11:34. > :11:36.
:11:36. > :11:41.wash. They're the mushrooms of death. You should be cooking with
:11:41. > :11:50.those?! You are about to find out. If you would like to ask a question
:11:50. > :11:53.on the show you can call this number. A few of you get to put
:11:53. > :11:59.your question live later on. You can find all the recipes on our
:11:59. > :12:04.website. The croutons are happening here. In
:12:04. > :12:11.this tomato mixture, you want mustard and vinegar. Yeah, that's
:12:11. > :12:20.it, just to sharpen it up. Give it more flavour. Put the mushroom
:12:20. > :12:24.puree in here. Season this up as well. Tell us about your restaurant.
:12:24. > :12:28.The restaurant and then you have got function rooms and different
:12:28. > :12:38.stuff. This is your own new venture really. We have been open ten
:12:38. > :12:43.
:12:43. > :12:46.months now. Is the egg done? Another hour and ten minutes. It's
:12:46. > :12:51.been a dream to have my own restaurant and after years working
:12:51. > :12:55.for my own chefs I have my own establishment. You can do your own
:12:55. > :13:05.thing. I will do that and you can do the sauce. Do you want to show
:13:05. > :13:12.
:13:12. > :13:17.us this egg then? Yeah. I can use that pan again, James. You know
:13:17. > :13:22.when those flames happened, I always get excited when I see that.
:13:22. > :13:29.How do you actually do it? Do what. Get the fire to come out, the
:13:29. > :13:32.flames and stuff. You just do that. With the flames? I can do that,
:13:32. > :13:38.that's doing it without the flames. It's the flames that are impressing
:13:38. > :13:43.me. I will show new a minute. I am going to do pancakes in about ten
:13:43. > :13:51.minutes and I will show you that. only need about five of those, pick
:13:51. > :14:01.the nice ones out. Where is the water. The bacon is there. Take the
:14:01. > :14:02.
:14:02. > :14:12.eggs out. Crack a couple, see how we get on. In we go like so. The
:14:12. > :14:17.
:14:17. > :14:23.moment of truth. We have got one. Right, now we are ready to plate.
:14:23. > :14:30.Tomato compote. I will I will season this up for you. Pass me a
:14:30. > :14:36.spoon, James. Tomato compote goes in the middle. I thought you were
:14:36. > :14:44.doing the eggs in the other thing. They've been in. Why have you put
:14:44. > :14:49.other eggs in there? A special �800 bowl. These are the ones that went
:14:49. > :14:59.in an hour ago. We did these earlier. On goes the mushroom puree
:14:59. > :15:02.
:15:02. > :15:12.like so. Then take out our egg. You see how softly poached that is.
:15:12. > :15:19.
:15:19. > :15:25.Pepper and salt on top like so. Parsley on for me, James. Then we
:15:25. > :15:33.add these, croutons around like so and now it starts to look like a
:15:33. > :15:41.full English breakfast, not a Welsh breakfast. A full English breakfast.
:15:41. > :15:45.Not yet! Forgot the white truffle. On goes the white truffle for the
:15:45. > :15:48.last bit. This is a spring truffle. These are in season for about four
:15:48. > :15:58.or five weeks this time of year and they taste magnificent. It's a
:15:58. > :16:09.
:16:09. > :16:17.spring white truffle. On like so. You get to try it. One between four
:16:17. > :16:22.is it? Yes. Dive into that. Shall I pass it on? No, you get to try it.
:16:22. > :16:28.OK. Tell us what you think. This is on your tasting menu as well.
:16:28. > :16:32.smaller version. That's incredibly softly poached, that egg. These are
:16:32. > :16:39.becoming more popular, I have to say. People have to know what to do
:16:39. > :16:45.with them, that's the problem. that a good egg? It's a good egg.
:16:45. > :16:50.Worth �1,000? I would pay a grand for that. While you dive into that,
:16:50. > :16:55.we need some some wine to go with it. We sent Susie to Bedfordshire
:16:55. > :16:58.this week. What did she choose to go with Jason's extraordinary egg?
:16:59. > :17:02.This week I am in Bedford, enjoy ago stroll by the river, but
:17:02. > :17:12.there's work to be done so let's find some wines to go with this
:17:12. > :17:16.
:17:16. > :17:22.In my book there are really only two things to drink with a top
:17:22. > :17:26.notch breakfast dish like Jason's. Either a bloody Mary, or a glass of
:17:26. > :17:29.fine champagne, something like this. But Valentine's day is over and my
:17:29. > :17:34.budget this week won't quite stretch to champagne. I am looking
:17:34. > :17:44.for a decent alternative at an affordable price. Here it is. It's
:17:44. > :17:50.
:17:50. > :18:00.the Jacob's Creek sparkling chardonnay hfp Pinot Noir.
:18:00. > :18:02.
:18:02. > :18:06.It's less complex than champagne, it's usually less acidic, which can
:18:06. > :18:10.be a bonus if you find champagne too crisp. It's not about matching
:18:10. > :18:16.specific flavours in Jason's dish, it's more about this this wine
:18:16. > :18:22.refreshing your palate in between mouthfuls and having enough fruity
:18:22. > :18:28.concentration to cope with the food, the rich egg, the earthy mushrooms
:18:28. > :18:33.and ham and croutons. What a lovely decadent way to start the day. Here
:18:33. > :18:38.is affordable luxury to enjoy with It certainly is. I thought when she
:18:38. > :18:42.went away from the champagne I thought no, go back! But this is
:18:42. > :18:46.fantastic. Works well, I like it. Under eight quid, a bargain.
:18:46. > :18:56.Definitely works. It's refreshing, right. What do you reckon, girls?
:18:56. > :19:01.
:19:01. > :19:07.Beautiful. Are you going to invest in one of those new new toys?
:19:07. > :19:13.Maybe! It's very good it works perfectly. The wine is eight quid
:19:13. > :19:23.and the topping on that is �790 a kilo. Right, just sell the house
:19:23. > :19:25.
:19:26. > :19:32.and I will have one of those. a butter-free recipe. Prawns,
:19:32. > :19:37.grapefruit, yoghurt and plenty of ash. Dust. It just gets better for
:19:37. > :19:41.you! You have pancakes in a minute as well. Now we catch up with our
:19:41. > :19:45.weekly inspirational trip from Rick Stein, he is hunting down more of
:19:45. > :19:55.his food heroes, first he is in a battle against the elements. Enjoy
:19:55. > :20:01.
:20:02. > :20:07.I'm not cooking outside any longer,- I am trying to cook mullet in pasta-
:20:07. > :20:13.I have just seen these two women watching me doing this. They must think I am totally bonkers.
:20:13. > :20:17.It's a terrible gale and it's so cold!
:20:17. > :20:23.They must think, "What on earth is he doing?" Well, actually, it's quite a nice dish!
:20:23. > :20:33.It was a nice dish. Or it would have been if it was hot!
:20:33. > :20:44.
:20:44. > :20:52.This is Barbara Lake's dairy farm near Callington. She doesn't make very much,
:20:52. > :20:56.What is so special about your clotted cream, do you think, then?
:20:56. > :20:59.Well, it's done in the old-fashioned way, and...
:20:59. > :21:03.cooked in the enamel pan, which I always reckon adds flavour.
:21:03. > :21:06.And just simmer on top of the stove.- And all done naturally, like it used to be years ago.
:21:06. > :21:14.These look special. It's funny, you- say "scoanes" and I say "scawns". I'm blowed if I'll say "scoanes"!
:21:14. > :21:18.What is the correct way of eating a Cornish cream tea?
:21:18. > :21:24.First of all, I have got the scone... Yes, you cut it open...
:21:24. > :21:32.and you put the jam on. I thought...- Devon usually does it the other way-round. Devon does it different. Yes.
:21:33. > :21:36.Then put a dollop of cream on the top.
:21:37. > :21:39.And how much cream am I allowed?
:21:39. > :21:43.Just to put... That much? Yes. It's just so fresh. Great.
:21:43. > :21:53.You have a piece of the crust showing on the top. That's the best? Yes.
:21:53. > :21:54.
:21:54. > :21:58.Was that all right, putting it all in?
:21:58. > :22:04.Barbara's clotted cream makes a superb quiche with a lovely, white, milky curd.
:22:04. > :22:09.This recipe I had for Sunday lunch over at Rock of all places, with Bill Baker,
:22:09. > :22:17.who's our main wine supplier and a great cook. Wwe filmed him about three or four years ago.
:22:17. > :22:24.We went out boating. I made some crab pasties which he really liked.- He's very big, Bill, and...
:22:24. > :22:34.we nearly sunk the boat. There was me, Bill Baker and Simon Hopkinson,- another chef friend of mine.
:22:34. > :22:36.
:22:36. > :22:41.I am stuck. Chalky, move.
:22:41. > :22:44.And Mr Sandry the boatman... Well, Bill was sitting to one side of the boat, a very little rowing boat.
:22:44. > :22:49...and he said, "Could you stay in the middle, please? You're so heavy." It was a great day.
:22:49. > :22:54.Anyway, the quiche. First of all, you need to make a pastry base and then get some crumpled paper...
:22:54. > :22:58.You can go through all the business- of cutting the paper neatly,
:22:58. > :23:03.but if you just get ordinary greaseproof and do it like that in a ball a few times in your hand,
:23:03. > :23:09.it will tuck very nicely into a flan tin and then just get some beans...
:23:09. > :23:14.If you like, if you are feeling expensive and flush, you can buy little ceramic beans.
:23:14. > :23:21.But I actually love the smell of hot pulse-type beans when they are coming out of the oven.
:23:21. > :23:27.You blind-bake that pastry for 15 minutes with the beans in, take it out,
:23:27. > :23:36.pull the paper and the beans out and bake for another five minutes at 200 degrees.
:23:36. > :23:40.I cook these langoustines for five minutes.
:23:40. > :23:48.These and practically all the ones that I use in my restaurant come from here at Tarbert in Scotland.
:23:48. > :23:53.Standing on the quayside there and watching them being unloaded,
:23:53. > :23:57.you would think they are all destined for Billingsgate and all over the rest of the country.
:23:57. > :24:03.But you would be wrong. They nearly all go to France and Spain.
:24:03. > :24:08.It's such a shame we don't buy them- all over here. Just look at them!
:24:08. > :24:16.They are so much nicer than tiger prawns and local, yet can you buy them in fishmongers? Not easily!
:24:16. > :24:22.Anyway, I have lightly cooked them.- It really is a travesty to overcook- them. And the pastry is ready.
:24:22. > :24:25.Now I just have to remove the tail meat.
:24:26. > :24:33.The easiest way is to squeeze them until they crack, then just peel off the shell from underneath.
:24:33. > :24:36.I must say this is the hardest part- of the whole dish,
:24:36. > :24:43.because I just love langoustines, and the temptation to eat them now is just overwhelming because...
:24:43. > :24:49.Actually I think langoustines are where seafood is at, to put it in the vernacular, in this country.
:24:49. > :24:55.I love prawns but langoustines are more like lobsters than prawns.
:24:55. > :25:00.But really this is what it is all about. So now for the filling.
:25:00. > :25:04.The particular part of this quiche is that I am using Cornish clotted cream in it.
:25:04. > :25:10.It's too rich on its own, so I mix it with quite a lot of milk.
:25:10. > :25:15.You need about 4 ounces of clotted cream, 6 fluid ounces of milk.
:25:15. > :25:21.Start off with a little and then, just as the cream starts to moisten- and soften, you just add more milk.
:25:21. > :25:26.So you have got clotted cream and milk and then eggs. And you need three eggs.
:25:26. > :25:31.So whisk three eggs into that cream mixture.
:25:31. > :25:34.And now the flavouring.
:25:34. > :25:40.Fresh tarragon roughly chopped, big pinch of, and parsley, again roughly chopped, a big pinch of.
:25:40. > :25:43.Stir that in.
:25:43. > :25:47.A bit of salt...black pepper, and we are ready to go.
:25:47. > :25:52.Into the pastry case go the langoustine tails. Push them around- to get them fairly distributed.
:25:52. > :25:57.And then add the cream and egg mixture.
:25:57. > :26:05.There may be a little bit too much,- just off the top, and into an oven.- It's 190 degrees now.
:26:05. > :26:09.That should be for about 25 to 30 minutes.
:26:09. > :26:12.What about the pasties, then?
:26:12. > :26:17.What sort of pasties have we got? Crab. Well, they look wonderful.
:26:18. > :26:22.Would you like a pasty? I'll try one.
:26:22. > :26:29.I don't know if I have had a day like that since - a bunch of mates,- lovely food and a summer's day.
:26:29. > :26:35.You talk about food, you talk about- recipes, and that's how this recipe- for langoustines came about.
:26:35. > :26:42.I find that many ideas come from conversations like this, not so much from reading books.
:26:42. > :26:48.It's just much more real with some like-minded people like Bill and Simon.
:26:48. > :26:54.We should spend more time messing about in boats. It creates dishes like this.
:26:54. > :27:00.I mean, it's just very embarrassing- saying how nice one's own food is. It just seems ridiculous.
:27:00. > :27:04.But, I mean, it's sort of fresh and...
:27:04. > :27:10.in every way does justice to the beautiful flavour of the langoustines.
:27:10. > :27:20.It is a great tart. Well done, Bill.
:27:20. > :27:21.
:27:21. > :27:22.Now
:27:22. > :27:22.Now I
:27:22. > :27:27.Now I love
:27:27. > :27:32.Now I love langoustines too, we should definitely be eating more.
:27:32. > :27:42.Another masterclass now. With pancake day this week I thought Wye
:27:42. > :27:44.
:27:44. > :27:53.show you how to make the perfect pancake. This is a crepe suzette,
:27:53. > :27:58.you are going to get lots of flames. First the pancake, 125 grams of
:27:58. > :28:06.plain flour you can put buckwheat flour, and it will end up like a
:28:06. > :28:16.French gallette. I have had that. The difference with this and a
:28:16. > :28:25.
:28:25. > :28:29.pancake is the thickness and the - around that one. Exactly. 300
:28:29. > :28:33.mills of milk. Leave it to rest. You can make this Monday night, pop
:28:33. > :28:38.it in the fridge, leave it to rest and it will look like this. What
:28:38. > :28:45.you then do is mix it with your hand, again not by machine F you
:28:46. > :28:51.are using a machine it toughens up the flour and then you have your
:28:51. > :28:59.pancake mix. Hot pan on the stove. Bit of butter in there, just get
:28:59. > :29:04.the butter circulating around the pan. You can use a pancake pan if
:29:04. > :29:08.you wish, but you just pour the filling in and at the same time
:29:08. > :29:13.just turn the pan. The small the amount of liquid, the better. You
:29:13. > :29:18.can always add more, but the idea is to get it nice and even. Turn up
:29:18. > :29:28.the heat now. What I have done is layer them in pieces of greaseproof
:29:28. > :29:28.
:29:28. > :29:34.paper. Paper. These freeze brilliantly. You can pop a knife in
:29:34. > :29:40.and take how many you want. Leave it like that until they
:29:40. > :29:47.actually start to colour nicely and then we can flip them over. Happy
:29:47. > :29:54.with that? Yeah, do I look like a man who has a machine to mix things
:29:55. > :30:03.up and a palate knife. There, take it home! Nice. I guarantee if you
:30:03. > :30:06.visit me in 20 years I won't have used it once. Have a smaller one.
:30:06. > :30:10.When I was reading about you, you are almost the opposite of where
:30:10. > :30:16.you are now. You started off very much academic when you were younger,
:30:16. > :30:20.your parents were teachers. didn't start - I suppose I went to
:30:20. > :30:24.school, that's what you mean. studied languages. Yeah, I always
:30:24. > :30:29.thought I was going to be a teacher, everyone is, my brother, sisters,
:30:29. > :30:35.parents, granparents, I think I am the last one in 4 400 generations
:30:35. > :30:40.that isn't a teacher. It's a bit of a change. What is it about that
:30:40. > :30:47.that put you off? Just hard work, I think. The only reason tkoeu what I
:30:47. > :30:50.do is I was nagged by a girl, for years, to try comedy. I was in
:30:50. > :30:54.market research, trundling along doing what I was doing and she
:30:54. > :31:00.nagged for eight years and in the end I capitulated and said I will
:31:00. > :31:05.give it a go. At Edinburgh Fringe, 2005, so recently. 2002 I did my
:31:05. > :31:12.first ever gig. 2005 was the first kind of hour-long show to take to
:31:12. > :31:17.the Festival. You were saying you went to a comedy workshop and
:31:17. > :31:22.didn't like it because you were told what to do. I went to a comedy
:31:22. > :31:29.course. There's loads of them now. You can do comedy in university now
:31:29. > :31:34.I think. It's the new rocken rock - - Rock 'n' Roll. You can do a
:31:34. > :31:39.degree. I didn't like it, it was all very drama and improvisation,
:31:39. > :31:45.like be a tree. I can't be doing with that, I am self-conscious and
:31:45. > :31:49.shy. Totally opposite of when you are on stage. On stage I am a
:31:49. > :31:55.lunatic, yeah. You pick little things and parts of everyday life
:31:55. > :32:01.and sort of... In real life I am a petty, contrary, argumentive little,
:32:01. > :32:07.you know... The luggage thing, famous one, which got seven million
:32:07. > :32:13.hits on YouTube. It went a lot higher than that in the end, I say
:32:13. > :32:19.in the end, like it's got removed! Yeah, I am just an exaggerated
:32:19. > :32:26.thing of me. I get woundup about little things and exaggerate that
:32:26. > :32:31.on stage. The stage and tour. This is your your third major tour.
:32:31. > :32:37.Third big tour, I guess. They've all had unusual names. The mince
:32:37. > :32:46.pie was the first one. It was based on a mild nervous break breakdown
:32:46. > :32:53.in services over a mince pie. Second was the cat that looked like
:32:53. > :33:02.Nicholas Lyndhurst. The third one coming up is The Man with the
:33:02. > :33:08.Flaming Battenberg Tattoo. And you have got it. I am that man. There
:33:08. > :33:18.it is. Where does this come from? Alongside the standup I do TV stuff
:33:18. > :33:23.and the stuff I do... You are in your third series. I try out
:33:23. > :33:33.somebody else's job for a day or two. The one I was doing at the
:33:33. > :33:33.
:33:33. > :33:43.time was a tattoo artist, and I had one day learning and then one day
:33:43. > :33:48.tattooing. You actually... tattooed two idiots! And botched
:33:48. > :33:53.them both, actually. It's a skilled job. You can't learn it in a day I
:33:53. > :33:57.found out, and they found out to their cost! The producer said if
:33:57. > :34:02.you are going to tattoo somebody tomorrow you need to get a tattoo.
:34:02. > :34:07.I was a 42-year-old man who never once considered a tattoo, I have no
:34:07. > :34:13.interest, hate them. Never occurred to me. I thought what do I have? If
:34:13. > :34:21.you don't care, how do you choose what to have permanently marked?
:34:21. > :34:29.would have a water bath and an egg. In the end it was random. I got the
:34:29. > :34:34.most pointless tattoo of all time really. I am not even bothered
:34:34. > :34:39.about Battenberg. When does the tour start? It starts in April.
:34:39. > :34:44.It's all over the place. I have a run in Hammersmith in London in
:34:44. > :34:52.July, I think, but all over the place, as a tour suggests. Is it
:34:52. > :34:58.different to the first ones you have done? You have to do a new
:34:58. > :35:03.show! Have you developed the older you get? When I started off I was
:35:03. > :35:06.quiet, surreal, some family tales from a village and small and subtle.
:35:06. > :35:11.Then I have gone through, I seem to have brought out this part of
:35:11. > :35:14.myself that is this ranting raving lunatic. This show has developed on
:35:14. > :35:18.from that again where I am trying to calm down. When you look at
:35:19. > :35:23.these tour dates it's a massive commitment for you guys. We love it,
:35:23. > :35:26.I love it anyway. It's right in the show is the bit where you tear your
:35:26. > :35:29.hair out and you have a blank screen in front of you and you are
:35:29. > :35:34.trying to write, that's the hard bit. Once you have that show the
:35:34. > :35:40.fun bit is performing it, you know. You wanted flames, you are about to
:35:41. > :35:46.get them. Yeah. Orange segments and lemon. We have done the pancakes.
:35:46. > :35:51.The difference with these and French crepes is the thinness. More
:35:51. > :35:56.milk in it to make the batter nice and thin. We do with this... I have
:35:56. > :36:01.never made a pancake. It's easy. Just thought I would get that out
:36:01. > :36:05.there, tell the world. Take them home with you. It doesn't really
:36:05. > :36:12.count as making them. You can make these and heat them up afterwards.
:36:12. > :36:17.This is the sauce. You start with a pan, this is caster sugar in here.
:36:17. > :36:27.Orange and lemon segments in there. Orange juice there there ready. You
:36:27. > :36:28.
:36:28. > :36:38.have the brandy and grand pharpbier. -- marnier. The colour is important.
:36:38. > :36:40.
:36:40. > :36:44.You need in the grand Marnier. We used to do this at college when
:36:44. > :36:51.we were training to be waiters. used to do that at college as well,
:36:52. > :36:58.I was studying French! Throw the juice in, orange rind and lemon and
:36:58. > :37:05.orange segments, not that many orange segments. At the last minute
:37:05. > :37:15.butter in there, to bring it down. Mix this lot together. This is
:37:15. > :37:24.really your traditional dish from Paris, they reckon, from the the
:37:24. > :37:32.Monte Carlo restaurant. Who was Suzette then? She was an actress.
:37:32. > :37:37.All these dishes were named after people, Pavlova. Do I eat that now?
:37:37. > :37:43.You can eat it, dive into that. Tell us what you think. I will. I
:37:43. > :37:47.won't dive into it, I know what you mean. With the orange segments and
:37:47. > :37:52.that it's just simple. It's very nice. Delicious. Thank you very
:37:52. > :37:55.much. Best of luck with the tour. Well done. There it is, if you have
:37:55. > :37:59.a cooking skill you would like me to demonstrate or you have a tip to
:37:59. > :38:06.share with us drop us a line, you can get all the details via our
:38:06. > :38:10.website. What will he be cooking for Rhod at
:38:10. > :38:15.the end of the show? That chicken curry, with yoghurt, chilli, loads
:38:15. > :38:21.of spices and cooked slowly with stock, cream, plenty of onion and
:38:21. > :38:27.served with a pile of chips on the side. Or food hell, squal lops,
:38:27. > :38:33.they're -- scallops, they're pan fried, put in their shells with
:38:33. > :38:37.sauce, leeks, mashed potato and breadcrumbs and grilled.
:38:37. > :38:43.audience decides whether I have something I like or hate? Yes.
:38:43. > :38:48.a bit harsh. If I was you I would finish off this! I know what
:38:48. > :38:56.they're going to do. Jason, what do you like the sound of, curry or
:38:56. > :38:59.scallops? Any man who tattoos a batonberg on his back, I have to
:38:59. > :39:06.agree with him. It's a classic combination of curry and chips but
:39:06. > :39:16.I am thinking hell at the moment, I am afraid. Why! You have to wait to
:39:16. > :39:18.
:39:18. > :39:28.the end of the show for the final show. Four new celebrities now
:39:28. > :39:32.
:39:32. > :39:38.hoping to be crowned Master chef and we'll ask them to make ravioli,
:39:38. > :39:42.First thing, a bit of olive oil in your water. Why?
:39:42. > :39:44.Decent spoonful of crab filling placed at regular intervals
:39:44. > :39:47.down the centre of our pre-rolled-out pasta, leaving enough space
:39:47. > :39:50.that when we cut it, we have an edge- on the outside, and we can seal it.
:39:50. > :39:52.You need lots of egg, lots and lots of egg.
:39:52. > :39:55.Simply take your piece of pasta, and fold it.
:39:55. > :39:58.You've got to be able to be clever enough now to leave it
:39:58. > :40:06.not quite sealed. Then you push the air out of each one,
:40:06. > :40:09.because with heat, air expands and they pop like a balloon.
:40:09. > :40:12.Take a bit of semolina, because now you're going to touch the pasta.
:40:12. > :40:15.Water at a rolling boil, really important.
:40:15. > :40:17.Olive oil in, and then drop them in gently.
:40:17. > :40:22.To make sage butter, cold blocks of butter into a very hot pan.
:40:22. > :40:28.And now our raviolis are cooked. Two minutes, that's all it takes.
:40:28. > :40:31.Shall we get the first one in? Let's get them in. I can't wait.
:40:31. > :40:37.First up is TV presenter Aggie MacKenzie,
:40:37. > :40:41.We are going to ask you to make us three crab ravioli.
:40:41. > :40:45.We will then ask you to finishthat off with a sage butter sauce.
:40:45. > :40:55.You have just ten minutes to do it in. Go for it.
:40:55. > :40:59.
:40:59. > :41:09.Of course I'd like to do well, otherwise I wouldn't be here.
:41:09. > :41:20.
:41:20. > :41:24.How much longer have I got? Two minutes left. Right.
:41:24. > :41:34.Got any kitchen roll?
:41:34. > :41:42.
:41:42. > :41:47.Time's up. Done?
:41:47. > :41:54.Well, crikey.Your raviolis, or big dumplings...
:41:54. > :41:57.as they've have hit the water, because of the air inside,
:41:57. > :42:01.they've come to the top and the top of that pasta
:42:01. > :42:03.has never gone under the water.
:42:03. > :42:10.So we've got raw steamed pasta sitting on top.
:42:10. > :42:13.I think you've been lucky, actually. I really do.
:42:13. > :42:16.How you got these onto the plate, I'm not quite sure,
:42:16. > :42:23.because all the rules of cookery have been broken.
:42:23. > :42:27.It hasn't split open. Could do with- a bit more buttery sage sauce. Yes.
:42:27. > :42:31.Thank you very much. Thank you.
:42:31. > :42:34.Father-of-twins Tim Lovejoy has co-written two cookery books
:42:34. > :42:44.off the back of his TV show, Something For The Weekend.
:42:44. > :42:47.
:42:47. > :42:52.Right, ravioli. What does that look like?
:42:52. > :42:55.I'm making luxury ravioli, big ones.
:42:55. > :42:59.It's a sage... Butter.
:43:00. > :43:08.OK. Right.
:43:09. > :43:15.You've had four minutes.
:43:15. > :43:18.What is that that you've put in there?
:43:18. > :43:23.I imagine it's some form of polenta-style thing.
:43:23. > :43:29.It's not... It's not flour.
:43:29. > :43:39.You're halfway, Tim. You've have five minutes.
:43:39. > :43:52.
:43:52. > :43:56.TIM LAUGHS
:43:56. > :43:59.Oh! That's massive.
:43:59. > :44:04.What? That's huge. It's luxury.No, no, no. Ravioli, little parcel. One little mouthful.
:44:04. > :44:07.Every time you eat it, you pick up the sauce.
:44:07. > :44:10.Semolina and butter together is just that - semolina and butter.
:44:10. > :44:13.It's horrible. Thanks very much for that.
:44:13. > :44:23.I've got to put it in my mouth. Yes. I want to taste this sauce.
:44:23. > :44:27.
:44:27. > :44:32.It's not good.
:44:32. > :44:37.Tim, put it behind you. Move on. All right.
:44:37. > :44:43.Next is Indian-born actress Shobu Kapoor, a lifelong vegetarian.
:44:43. > :44:50.Ten minutes. Off you go.
:44:50. > :44:56.OK.
:44:56. > :45:01.I've messed this up completely already.
:45:01. > :45:09.I would normally actually use something to stick it, but I don't know what.
:45:09. > :45:16.Ah, the egg would be to... The egg would be to put those together.
:45:16. > :45:19.You've had five minutes. You're halfway.
:45:19. > :45:23.This is...
:45:23. > :45:31.It's terrible! Oh, my God. OK?
:45:31. > :45:33.Shobu, John asked you to do three ravioli.
:45:33. > :45:36.Where's the third one?
:45:36. > :45:41.It, um...disintegrated in the pan.
:45:41. > :45:46.Yeah. Oh, God.
:45:46. > :45:50.You are the first person, I think, ever in history of the world
:45:50. > :45:53.who's tried to seal ravioli with a knob of butter.
:45:53. > :46:02.Butter will melt, which will probably make it even worse.
:46:02. > :46:08.Last up is actress Margi Clarke,
:46:08. > :46:11.10 minutes. Off you go.
:46:11. > :46:14.One's going to be a little bit bigger than the other.
:46:15. > :46:18.You give that to the greedy person in the house.
:46:18. > :46:21.Would that be about the right amount or is it too much?
:46:21. > :46:25.We can't help you, you're going to have to work that out for yourself.
:46:25. > :46:28.Okey-doke. Well, we'll give it a go.
:46:28. > :46:38.Press round.
:46:38. > :46:46.
:46:46. > :46:49.Oh, my word. You wouldn't want to serve this up, would you? No.
:46:49. > :46:52.It's terrible. I know.
:46:53. > :46:58.Are you done?
:46:58. > :47:03.Margi, it didn't work, they are now- full of water because you didn't
:47:03. > :47:07.seal the two layers - the top and bottom of the pasta.
:47:07. > :47:12.Waterlogged, isn't it? That's going- to taste of cooking water.
:47:12. > :47:16.That's going to be nasty. I'll taste the pasta and a bit of the sauce.
:47:16. > :47:18.OK. I do have to try it, it's my job.
:47:18. > :47:22.Thank you.
:47:23. > :47:26.So much sage, all I've got is the flavour of that sage.
:47:26. > :47:30.A little bit of crab water washed around the outside.
:47:30. > :47:34.I don't know what to say really, I really don't know what to say.
:47:34. > :47:44.It hasn't quite worked for you. Thanks, lads. Thank you.
:47:44. > :47:48.
:47:48. > :47:48.You
:47:48. > :47:49.You can
:47:49. > :47:54.You can see
:47:54. > :48:00.celebrities get on with the next task in about 20 minutes or so.
:48:00. > :48:05.Still to come this morning Keith Floyd's all at sea, the North Sea,
:48:05. > :48:11.cooking on board a fishing trawler and in the kitchen he cooks up a
:48:11. > :48:20.pan fried fresh fish in white sauce. After Jason's little eggs-perment
:48:20. > :48:25.with a water bath earlier, he will accelerate his cooking speed and
:48:25. > :48:31.beat Aggi, the omelette challenge is coming up. What will he be
:48:32. > :48:37.cooking for Rhod at the end of the show, chicken curry or squal lops -
:48:37. > :48:44.- scallops? What do you like the sound of? I fancy the scallops
:48:44. > :48:50.actually. I was hoping he would say that! Right, cooking next is a chef
:48:50. > :48:55.behind a Michelin starred menu at Texture, great to have you on the
:48:55. > :49:02.show. Thank you. This dish, I don't know if we have cooked ling on the
:49:02. > :49:08.show before. It looks like a thin stretched out cod. It's the cod
:49:08. > :49:13.family. It's very sustainable. It's in season now. It's very good value.
:49:13. > :49:17.I would say it's between cod and monkfish. I think this is going to
:49:18. > :49:26.be the next cod in three or four years. There tkpwu. What's the dish.
:49:26. > :49:34.We are going to do quinoa, ling, prawns, grapefruit salad, capers,
:49:34. > :49:38.yoghurt dressing, seaweed. Some of the seaweed ash. You are going to
:49:38. > :49:45.start off with that. I need to prep the tkpraeupfruit first --
:49:45. > :49:50.grapefruit first. This is sustainable, ling, this is Cornish.
:49:50. > :49:58.My friend caught it Friday morning, I think. Doesn't get much fresher.
:49:58. > :50:03.It does look like, well, like an elongated kaod. -- cod. It can grow
:50:04. > :50:09.up to about three feet. They're very ugly as well. Do you need to
:50:09. > :50:19.salt it as well? You can salt it before. You don't need to. Why have
:50:19. > :50:20.
:50:20. > :50:30.we never heard of these ling? a new thing. A new fish? A new
:50:30. > :50:36.species, just evolved, has it? He's changed the subject! Do you
:50:36. > :50:40.know anything about Darwin? quinoa goes in a pan... He is off!
:50:40. > :50:46.He just made it up. There is no ling fish. Tell us about this
:50:46. > :50:50.quinoa. One third quinoa, two thirds water, cook about ten
:50:50. > :50:57.minutes and rest for five minutes with cling film or something like
:50:57. > :51:04.that. It's a grain. Very healthy for you. Lots of vitamins. Put that
:51:04. > :51:11.here to cook. On the side here I have some cooked already.
:51:11. > :51:18.cooked that with spices or not? spices are here. You cook this like
:51:18. > :51:28.bulgar wheat, similar to that. Quinoa, fennel seeds, cumin seeds
:51:28. > :51:29.
:51:29. > :51:38.and dill seeds, in a dry, hot pan and cinnamon, that is optional.
:51:38. > :51:42.Toast that. This is a popular grain in Peru, that area. It is, from
:51:42. > :51:46.there originally. Pop the fish in the oven. Turn it around in about
:51:46. > :51:50.two or three minutes. Take about four or five minutes. This takes a
:51:50. > :51:56.little bit longer than the cod because of the texture. Yeah.
:51:56. > :52:00.have the dressing here, which is the grapefruit juice, water, olive
:52:00. > :52:07.oil. Warm that up, not too hot. Tell everybody about this
:52:07. > :52:12.restaurant, Texture. Iceland, you get the theme from Icelandic food.
:52:12. > :52:15.More Scandinavian than Icelandic. We have a lot of Icelandic and
:52:15. > :52:18.Scandinavian ingredients which we like very much and almost open five
:52:18. > :52:23.years and we have gone from strength to strength and it's just
:52:23. > :52:27.fantastic to see all these people coming back and back. Obviously, it
:52:27. > :52:33.make us very happy. You pop that straight in there, tell us what it
:52:33. > :52:40.is. The ash, yoghurt, and some salt and lemon in here as well. Here we
:52:40. > :52:47.put the seeds. You call it ash, but it's dried seaweed, this stuff.
:52:47. > :52:52.is, actually. If you go down to the beach in Wales... You are not going
:52:52. > :52:59.to get that, this is from Iceland. You eat this like a sweet, don't
:52:59. > :53:09.you? Like a snack, in front of the television. We normally have a
:53:09. > :53:12.
:53:12. > :53:18.Dairy Milk. That's what they have. Do some salad here. Very good!
:53:18. > :53:28.will do the scallops later! Something wrong with him. It sticks
:53:28. > :53:33.
:53:33. > :53:40.to your teeth. Think it will catch on. No. You are going at 100mph,
:53:40. > :53:48.what have we got in? The spices in the quinoa. Season that up. It's a
:53:48. > :53:53.bit like licking a fish tank. not. It's like getting rid of the
:53:54. > :54:02.filter and cleaning it with your own mouth. That's very unfair.
:54:02. > :54:11.is unfair, I shouldn't have had to try it. Herbs here? Dill and
:54:11. > :54:21.parsley. Can I have some parsley to get rid of the taste? Little bit of
:54:21. > :54:22.
:54:22. > :54:27.lemon here. That's the herbs, grapefruit and capers. Going to go
:54:27. > :54:31.in there. Have we turned around the fish? I will do that. I knew you
:54:31. > :54:40.would forget it. There is a sink in the back to wash your hands. You
:54:41. > :54:50.can find all today's recipes on our website. How is it? I am doing it!
:54:51. > :54:51.
:54:51. > :54:59.I don't trust you. He is struggling to -- it's struggling to talk with
:54:59. > :55:05.all that seaweed in my mouth! also in the lovely spicy quinoa.
:55:05. > :55:11.Just recap that. That's the quinoa. Do you drain it? It soaks up really.
:55:11. > :55:15.Spices in there. And herbs in there. Olive oil. Sometimes you can put
:55:15. > :55:18.lemon in it as well. We are doing this with fish but it works well
:55:18. > :55:23.with meat. It does. Also I am doing a salad on the side, it's fantastic
:55:23. > :55:28.the salad and this together. How do you make this? I take this, put it
:55:28. > :55:36.in the the oven about five tee degrees -- 50 degrees overnight and
:55:36. > :55:42.blitz it in a grinder. It's dried seaweed. That's what I said.
:55:42. > :55:48.dressing, this is warm and you can finish that off for us. Herbs,
:55:48. > :55:54.capers. That's the grapefruit, capers and herbs. And prawns from
:55:54. > :55:57.Greenland. They're cooked, obviously. Yeah, they're cooked.
:55:57. > :56:01.Now, apart from Texture that you are doing you are working on
:56:01. > :56:04.something else, keeping busy. opened another restaurant almost
:56:05. > :56:09.two years ago now. My business partner has been looking after that
:56:09. > :56:18.and done some miracles there, so we open a third one. What's the idea
:56:18. > :56:23.behind the concept? Very much for people who love wines, all kinds of
:56:23. > :56:33.wines, good value food. Quirky wines. About two and a half months
:56:33. > :56:42.
:56:43. > :56:52.we are opening the third one in in here? No. Are you sure? Yeah.
:56:53. > :56:54.
:56:54. > :56:58.That's not cooked, is it? It is. It's on borderline. It wouldn't be
:56:58. > :57:03.if you had butter in it! I am doing salad now. Little bit of the
:57:03. > :57:12.dressing goes here. You finish the salad. I will make sure this is
:57:12. > :57:17.cooked. I am on it. Balsamic vinegar. Prawns, quinoa. Mix it
:57:17. > :57:22.together. This can be a lovely dinner on its own really. Right, I
:57:23. > :57:32.will bring the plate across. That's the dressing with the prawns in
:57:33. > :57:41.
:57:41. > :57:46.there, right. So, yoghurt, lemon yoghurt. It goes on the plate. As
:57:46. > :57:54.much or little as you want. That's yoghurt, lemon juice and that
:57:54. > :58:04.seaweed ash. And tiny bit of salt. Can you buy that ash or not?
:58:04. > :58:05.
:58:05. > :58:15.From me maybe! OK, I think we are there actually. That's definitely
:58:15. > :58:18.
:58:18. > :58:28.cooked. Well done. Hot pan, chef. Little salt. Lovely lemon juice on
:58:28. > :58:29.
:58:29. > :58:37.the fish. Obviously plenty of ash on there. Do you use that as a
:58:37. > :58:44.seasoning? I season it, I use it as a season on all my fish and most of
:58:44. > :58:54.the plates, even desserts, believe it or not. A little bit of that on
:58:54. > :58:56.
:58:56. > :59:03.there as well. It does look great, doesn't it? Thank you. Little bit
:59:03. > :59:12.of oil and we are there. No butter. Remind us what this is.
:59:12. > :59:22.Cornish ling, prawns from Greenland, quinoa, dill, grapefruit, seaweed
:59:22. > :59:23.
:59:23. > :59:30.dust. Brilliant. There you go, tell us what you
:59:31. > :59:36.think of that one. I will. You can try the salad. This is the new
:59:36. > :59:41.species of fish that's just evolved. The texture is so delicate, but you
:59:41. > :59:45.have to cook it more than cod. Tell us what you think of that. The
:59:45. > :59:49.secret is the ling has got to be really fresh. That's the secret.
:59:49. > :59:54.Ling is one of those fish, if it's not fresh, it's not brilliant.
:59:54. > :00:00.with all fish that, isn't it? are better than others. Are they?
:00:00. > :00:05.Like mackerel, for example, needs to be extremely fresh. I think ling
:00:05. > :00:14.is the new cod. Exactly. What about the ash on the stuff. No, I chucked
:00:14. > :00:19.that off! The dust. What is the dust. That is that. But ground up?
:00:19. > :00:22.I can't avoid it, you have powdered it over the whole thing! It's all
:00:22. > :00:32.contaminated. Let's go back to Bedford and see what Susie has
:00:32. > :00:43.
:00:43. > :00:47.Aggi's ling with spiced quinoa is a clean, fresh tasting dish and it
:00:48. > :00:52.needs a medium bodied refreshing white wine. Something like this
:00:52. > :00:58.crisp dry Sancerre would be a classic match but this dish has
:00:58. > :01:05.quite a salty tang and for that I need a wine that's rounder and
:01:05. > :01:08.fruitier and that leads me to this particular wine, the Summerer from
:01:08. > :01:12.Austria, which has a honeyed flavour that will suit the dish
:01:12. > :01:16.dish perfectly. Austrian white wines don't get the
:01:16. > :01:21.recognition they deserve and if you have never tried one you really
:01:21. > :01:25.should, especially if you are going to be eating fish. This is
:01:25. > :01:29.Austria's signature white grape sreurt and it works -- variety and
:01:29. > :01:39.it works brillianty with salty fish dishes like this. It's a lovely mix
:01:39. > :01:44.of honey and herbs. It's got plenty of zesty acidity to
:01:44. > :01:49.complement the fish and match lemon yoghurt and dressing. It's rounded
:01:49. > :01:54.and fruity enough to cope with salt and capers and there's also a
:01:54. > :02:04.typical hint of white pepper that will pick up on the fennel and
:02:04. > :02:09.cumin and fresh herbs. Aggi, you have give begun us a wonderful --
:02:09. > :02:13.you have given us a wonderful mix of flavours. It did go that way and
:02:13. > :02:17.now it's come back. You are enjoying that. What do you reckon
:02:17. > :02:22.to the wine? Clean, fresh, sharp, goes very well with the fish.
:02:22. > :02:30.Austrian, I think they're improving all the time and this is fantastic.
:02:30. > :02:40.Happy with that? It's delicious. The combination works. It's time
:02:40. > :02:50.
:02:50. > :02:52.Today the basic recipe presentation, organisational skills,
:02:52. > :02:56.everything that you need to become a good cook. Good test.
:02:56. > :02:59.The first thing they need to do is take a decent handful of butter
:02:59. > :03:02.into a pot, and then into thatpot I'm going to add dried mushrooms.
:03:03. > :03:05.Right now I'm making the basis for the actual rice itself.
:03:05. > :03:09.Half my shallots, two cloves of garlic
:03:09. > :03:12.and then I turn my heat down to sweat that off.
:03:12. > :03:15.So nice and slowly. Now we add our rice.
:03:15. > :03:18.And this is where we need to take a bit of time.
:03:18. > :03:21.And now we start the process.
:03:21. > :03:24.Two or three good ladles of stock, and turn it down.
:03:24. > :03:28.And we can start to see it going a little bit starchy.
:03:28. > :03:31.If I keep on cooking that now at a really high temperature
:03:31. > :03:34.it will become too starchy.
:03:34. > :03:39.This is when the next lot of stock goes in.
:03:39. > :03:42.Whilst that cooks away I need to cook and prepare the mushrooms.
:03:42. > :03:45.They should be decent hunks of mushroom floating through the risotto.
:03:45. > :03:49.Just lay them on top of those shallots.
:03:49. > :03:55.And let the heat just cook the mushrooms.
:03:55. > :03:58.To me, that's cooked. The last couple of bits to go in at the end.
:03:58. > :04:01.Parmesan cheese inside the risotto
:04:01. > :04:04.so every single mouthful you take is pre-seasoned.
:04:04. > :04:08.Now all the bits and pieces get stirred in,
:04:08. > :04:14.once you turn the heat off.A decent handful of Parmesan cheese.
:04:14. > :04:18.A couple of knobs of butter in there.
:04:18. > :04:20.And then just gently fold everything together.
:04:20. > :04:24.Now the last bit.
:04:24. > :04:30.Free-flowing, lovely bits of mushrooms running through it,
:04:30. > :04:40.the smell of butter and cheese.
:04:40. > :04:48.
:04:48. > :04:52.The basic recipe today is a wild-mushroom risotto.
:04:52. > :05:02.35 minutes. Let's cook.
:05:02. > :05:05.
:05:05. > :05:08.You've made plenty of risottos then, Aggie?
:05:08. > :05:11.I wouldn't say plenty, I've made a few.
:05:11. > :05:21.It's a really tricky thing to get right.
:05:21. > :05:21.
:05:21. > :05:24.Is this competition hard, Margi? Yeah. You're cooking under pressure.
:05:24. > :05:27.You're in a place you've never been to before.
:05:27. > :05:30.And you're going to be judged.
:05:30. > :05:35.Your kids don't judge you, do they? They just eat it.
:05:35. > :05:38.Shobu. Hello. Mushroom risotto, wild-mushroom risotto.
:05:38. > :05:48.Ever made it before? No. I made rice but not risotto.
:05:48. > :05:48.
:05:49. > :05:57.You've got just five minutes left, five minutes, guys.
:05:57. > :06:02.Tim, it's a bit of the state, mate,- you've got it all over the place.
:06:02. > :06:11.I feel out of my depth. I've never cooked risotto before. To be honest, I don't really like risotto.
:06:12. > :06:15.You've got about two minutes left, guys. Two minutes.
:06:15. > :06:25.We need some food on plates, please.
:06:25. > :06:26.
:06:26. > :06:36.Time's up. Stop, stop, stop.
:06:36. > :06:45.
:06:45. > :06:48.Risotto, you eat with a fork.
:06:48. > :06:51.If I've got to now pick up this mushroom
:06:51. > :06:53.and try and eat that...
:06:53. > :07:00.I mean, I've got a big gob, Shobu, I know that, but it's not that big.
:07:00. > :07:03.The rice itself is cooked really well,
:07:03. > :07:06.it's got real deep flavour coming from that stock.
:07:06. > :07:10.The mushrooms aren't cooked enough,the ones that you've folded through.
:07:10. > :07:13.But worse, the onions that you've got in there,
:07:14. > :07:16.the shallots, are really hard, still crunchy.
:07:16. > :07:18.Just don't panic so much.
:07:18. > :07:22.OK.
:07:22. > :07:24.Big chunks of onion
:07:24. > :07:27.and big chunks of mushroom is not what we're looking for.
:07:27. > :07:30.Those sorts of things are the difference
:07:30. > :07:40.between good and average food.
:07:40. > :07:48.
:07:48. > :07:50.I think your mushrooms... cooked well.
:07:50. > :07:59.Rice needs a little bit more time and you finished early so just relax.
:07:59. > :08:09.The seasoning is absolutely spot on.
:08:09. > :08:09.
:08:09. > :08:13.The mushrooms are cooked really well, love to see them,
:08:13. > :08:19.just broken up a little bit so that they can be eaten with a fork.
:08:19. > :08:26.Good job. I really like it. Thank you.
:08:26. > :08:29.I have to point out the mistake.
:08:29. > :08:33.In the recipe, it asks for a quantity of rice.
:08:33. > :08:41.Instead, there was a container of rice and you used the whole lot.
:08:41. > :08:45.It's such a shame because your seasoning's really good,
:08:45. > :08:51.it was just too much rice in that pan.
:08:51. > :08:54.It's too dry but it's not far off
:08:54. > :08:57.and just the right amount of Parmesan cheese in there as well.
:08:58. > :09:01.Little chunks of mushroom, perfectly clean. Oh, Margi.
:09:01. > :09:11.If you'd have weighed the rice out,- that would have been champion dish.
:09:11. > :09:16.
:09:16. > :09:19.You've let that rice absorb all the flavour of that stock.
:09:19. > :09:22.It's a very, very well flavoured deep risotto.
:09:22. > :09:32.That's pretty good.
:09:32. > :09:33.
:09:33. > :09:37.Woody, almost beefy flavour coming from those chunky mushrooms.
:09:37. > :09:40.Really deep flavour coming fromthe stock, which is a great thing.
:09:40. > :09:43.Well-seasoned, a good amount of pepper in there.
:09:43. > :09:53.It's a good, tasty risotto.
:09:53. > :09:55.
:09:55. > :09:55.You
:09:56. > :09:56.You can
:09:56. > :09:59.You can see
:09:59. > :10:03.You can see how the celebrities get on in the heat of a real restaurant
:10:03. > :10:08.next week. Right it's time to answer some questions, each caller
:10:08. > :10:11.is also going to help decide what Rhod will be eating at the end of
:10:11. > :10:16.the show. First, Christine from Pembrokeshire. Are you there,
:10:16. > :10:22.Christine? Morning, James. What's your question? Thank you, my local
:10:22. > :10:26.butcher has now started to sell some local goat and I would like
:10:26. > :10:33.some tips and recipes for cooking that, please.
:10:33. > :10:43.Goat, who wants to take that one? Yeah, I will take goat. So, I am
:10:43. > :11:05.
:11:05. > :11:13.married to a Filipino lady, when we I lived in Indonesia for a while be
:11:13. > :11:21.within we used to cook them on spits. Can you do that in
:11:21. > :11:30.Pembrokeshire. Go to the beach, and find a goat and crack on! Does that
:11:30. > :11:35.help? Well, partly, I think. Partly! What dish would you like to
:11:35. > :11:42.see, Heaven or hell? As you are fortunate to have the man who's
:11:42. > :11:48.been owe officially declared the sex west in Wales -- sex west in
:11:48. > :11:54.Wales, -- sexiest in Wales, it's got to be chicken curry. Hi, Alex,
:11:54. > :12:01.what's your question? What's the best way to smoke fish at home?
:12:01. > :12:07.Definitely for you, Aggi. things, take tray, put tin foil on
:12:07. > :12:13.it, oak chips, light them up, put them in the oven and basically fish
:12:13. > :12:21.in and let it smoke for, depends how long or how much. Put the tray
:12:21. > :12:29.with chips in and fish on another tray above it. Or hot smoked, turn
:12:30. > :12:33.oven on 120 and do same thing. keep it in the oven. Correct.
:12:33. > :12:40.can get those from garden centres as well. What dish would you like
:12:40. > :12:48.to see? Hell for me, I am afraid. It's not looking good. Gary from
:12:48. > :12:52.London, are you there? Morning, James. What's your question?
:12:52. > :12:59.brought raspberry balsamic vinegar and wondering what is the best use.
:12:59. > :13:03.Add suing tore it, reduce it down to caramel and into ice-cream, it's
:13:03. > :13:08.delicious. I would have done the same. It's great with meringues as
:13:08. > :13:13.well. What dish would you like to see, Heaven or hell? I like a curry,
:13:13. > :13:18.has to be the chicken curry. At the moment it's 2-1 to Heaven. Let's
:13:18. > :13:24.get on to business, all the chefs on the show battle against the
:13:24. > :13:30.clock and make a three-egg omelette. Aggi, you are not on the board.
:13:30. > :13:40.Jason, halfway there. You always disqualify me. I want a decent
:13:40. > :14:14.
:14:14. > :14:23.James, oh, dear. Why do you make me do this! Make me jeopardise my
:14:23. > :14:33.professional reputation. You don't need me. Don't come to Poland
:14:33. > :14:47.
:14:47. > :14:53.seaweed. Accidents happen. I don't know whether I should have a spoon
:14:53. > :14:58.or trau for -- straw for this one. I will have the little bit on the
:14:58. > :15:08.edge. Jason, that's lovely! Jason, do you think you beat your time?
:15:08. > :15:13.never in a million years. Either way you are not going on. 21.88.
:15:13. > :15:19.Aggi... Never in a million years. Have you been practising. He told
:15:19. > :15:28.me this morning. Two omelettes you made yesterday. You made it
:15:28. > :15:34.unbelieve believe in 16.56 seconds which puts you third. No chance.
:15:34. > :15:43.You must be joking! No way. Will Rhod get his food Heaven - easy
:15:43. > :15:46.now! Butter chicken curry with chips or scallops, with mashed
:15:46. > :15:50.potato. The majority of the callers were going for Heaven but the guys
:15:50. > :15:54.in the studio have yet to make their minds up, while he calms down
:15:54. > :16:01.now a classic performance from Keith Floyd, he has taken to the
:16:01. > :16:11.high sea this is week to cook lunch. Gregg Wallace, if you are watching,
:16:11. > :16:11.
:16:11. > :16:56.Apology for the loss of subtitles for 45 seconds
:16:57. > :17:06.cooking doesn't get any tougher All cooking of the real kind
:17:07. > :17:08.
:17:08. > :17:18.depends on first-class - anybody can buy frozen fish, if you have
:17:18. > :17:24.
:17:24. > :17:29.real... S on the end you where to You know what fishermen are like...
:17:29. > :17:38.When you actually go fishing they haven't caught anything, I brought
:17:38. > :17:44.a few mussels just too to cook for the crew. In fact, they've been
:17:44. > :17:53.quite the boys, they caught a few things. I am going to prepare a
:17:53. > :18:03.dish, life of the rad kwrepbt -- rad radiant way. Name of the boat.
:18:03. > :18:03.
:18:03. > :18:09.We have a few whiting, a few haddocks, cod, some prawns, and
:18:09. > :18:17.coddlings. Couple of whitings, couple of haddock. I am not joking,
:18:17. > :18:23.this is unbelievably bad, it really A little bit of these things here,
:18:23. > :18:32.very slippery. In you go. This is your shopping basket. This is
:18:32. > :18:36.shopping on the 9th parallel. Something, if it's OK - I mean, no,
:18:37. > :18:42.actually seriously don't laugh, every time you have a fish meal
:18:42. > :18:47.what I am doing now is what they do every day of the week, to bring you
:18:47. > :18:53.the fish. So don't joke about it. It's fun I know for us, but this is
:18:53. > :18:59.how they really work. So, out of this lot I am going to
:18:59. > :19:09.dedicate a dish to this ship The Radiant Way. Richard, come into the
:19:09. > :19:16.
:19:16. > :19:23.To recap on the thing, Richard, stay with me, I know you are not
:19:23. > :19:27.used to boats, we have the fresh codling, hat dock, langoustine --
:19:28. > :19:32.haddock, langoustines, prawns, a bit of parsley, and some cream and
:19:32. > :19:37.not really very much else. While I fried those fillets of the
:19:37. > :19:42.freshest fish cow imagine in butter on -- you could imagine, at the
:19:42. > :19:47.same time I made as every cook in the world knows, a simple white
:19:47. > :19:52.sauce, butter and flour filled up with milk, onions, bay leaf and
:19:52. > :19:56.parsley to make a white sauce. I did that while I was fiddle
:19:56. > :20:00.fiddling about, this is the magic of magic. At the same time, from
:20:00. > :20:03.seahouses I got some of these brilliant mussels and merely
:20:03. > :20:11.poached them, sorry about this, poached them in about a quarter
:20:11. > :20:18.pint of water so they opened, I want a really fishy flavour...
:20:18. > :20:25.And stir that in. So we have a fundamental white sauce, OK?
:20:25. > :20:29.With a fishy flavour, which is quite nice...
:20:29. > :20:34.If I may now... You know, I have to tell you I am REALLY tired.
:20:34. > :20:43.We take this pretty serious. I know- you love me rolling about in ships.
:20:43. > :20:48.But there AREN'T, I can promise you, 17 home economists behind me doing all this.
:20:48. > :20:54.Right. Our little fillets are sort of ready, OK?
:20:54. > :21:01.The point of this kind of dish is that you do not need to go to night-school for a CSE in cooking.
:21:01. > :21:05.Freshness is everything. Simplicity.
:21:05. > :21:12.If I can do it in this small space,- any of you can do it in the wonderful comfort of home.
:21:12. > :21:16.Right. I've got a few tasks to do.
:21:16. > :21:22.Very freshly chopped parsley, we all know what that is.
:21:22. > :21:30.Stay with it, Richard. I'll buy you- a large one if we ever get ashore.
:21:30. > :21:34.Stay with it, dear boy. I can see you wobbling.
:21:34. > :21:40.Strain the white sauce into the parsley there.
:21:40. > :21:46.Discarding the flavourings I added,
:21:46. > :21:50.the carrot, the onion, the mushroom and stuff I put in.
:21:50. > :21:56.Stir that in. That is really real.
:21:56. > :21:59.And it's very, very good.
:22:00. > :22:05.And, because it's for the captain and a very good friend, Mr Swallow,
:22:05. > :22:11.I want to make it really rich and luxurious so I'll add some cream.
:22:11. > :22:16.And put that gently on the gas, to cook away.
:22:16. > :22:23.And here we come to the tricky bit.
:22:23. > :22:28.I put a couple of little fillets on this lovely white plate,
:22:28. > :22:35.the little langoustines, tailed and- headed and split down the middle...
:22:35. > :22:42.A few fillets of fish... then some of my little mussels...
:22:42. > :22:48.I think that one way or another this has got to be
:22:48. > :22:53.a sort of fishy version of Northumbria on a plate.
:22:53. > :23:00.We're working in absurd conditions,- nothing on the clock but the maker's name...
:23:00. > :23:08.My sauce is warm, the flavour has gone through...
:23:08. > :23:13.And watch closely... Well, just admire the steadiness of my hand...
:23:13. > :23:17.under these absurd conditions...
:23:17. > :23:21.I can't put that down...
:23:21. > :23:26.I think, you know...fresh fish... Floyd... Northumberland...
:23:26. > :23:36.On a plate. I think it's brilliant.
:23:36. > :23:39.
:23:39. > :23:39.I
:23:39. > :23:39.I did
:23:40. > :23:43.I did tell
:23:43. > :23:48.I did tell you, how brilliant was that? The fabulous Keith Floyd. He
:23:48. > :23:52.will be back for more next week. Now it's time to find out whether
:23:52. > :23:57.it will be food Heaven or hell. Heaven would be, of course, chicken
:23:57. > :24:02.curry. Lovely. All these different spices with a pile of chips that
:24:02. > :24:07.are going to go about w it. Alternatively, food hell scallops
:24:07. > :24:11.with mash and cream sauce with fennel, leeks, asparagus, with
:24:11. > :24:18.cheese under the grill. You can dress it up however you want, I
:24:18. > :24:24.don't want it. I don't mind some of the bits with it, but scallops, no.
:24:24. > :24:30.I didn't even know they looked like that. Jenny and Louise didn't want
:24:30. > :24:35.curry either. That's what you are getting, scallops. We got on... We
:24:35. > :24:40.got on quite well over there! That's what you are getting. I said
:24:40. > :24:46.you had a nice top on and everything. Scallops here, now you
:24:46. > :24:52.might want to go here. There's a chicken curry there! That's why I
:24:52. > :24:55.am moving you there. See how we prepare these. If you prepare the
:24:55. > :25:05.asparagus, the leeks and the fennel there. I am going to get the sauce
:25:05. > :25:12.
:25:12. > :25:20.on first of all for this one. Thin Still alive! Doesn't he get a
:25:20. > :25:30.vote?! I am sure he would go for chicken curry right now. What was
:25:30. > :25:30.
:25:30. > :25:34.that? Chicken curry. I didn't even know they looked like that. These
:25:34. > :25:44.are hand-dived scallops that they catch, mainly the really good stuff
:25:44. > :25:46.
:25:46. > :25:54.I reckon is off the west coast of Scotland, most of the great seafood
:25:54. > :26:00.up there. You want to do one with me? Look at his face! They've got
:26:00. > :26:09.the yellow roe on it, I am not going to use it for this one.
:26:09. > :26:15.first decided to eat that? It's been good ever since, you see.
:26:15. > :26:21.is that bit? Some you can eat, some you can use for sauces. The main
:26:21. > :26:28.bit we are used to seeing on the plate, what part is that? Most
:26:28. > :26:35.beautiful, it's like the heart of the scallop. Very romantic. I have
:26:35. > :26:41.the sauce on here. Shallots in there, white wine. A little bit of
:26:41. > :26:47.stock. Then I need to make this potato,
:26:47. > :26:52.baked potato, take out the skins, put it through a potato ricer, it's
:26:52. > :26:57.not mashed potato, egg yolk and butter in there and that will be
:26:57. > :27:01.piped around the edge here. I am blanching off the asparagus and
:27:01. > :27:10.everything else. Asparagus, and leeks and baby fennel in there. The
:27:10. > :27:20.sauce is coming along nicely. The shells, we are going to use these
:27:20. > :27:20.
:27:20. > :27:26.to cook with. Wash them up. Can I use those scallops, please, chef.
:27:26. > :27:31.Slice these. Can I tell you a baked potato story. I was in a food hall
:27:31. > :27:40.in Australia once and I ordered a jacket potato from this stand and
:27:40. > :27:45.it came in a tray, you know, with mayo, whatever it was, and there
:27:45. > :27:49.was a shelfing bracket in it, I took it back to the guy. He said
:27:49. > :27:52.that's ridiculous knocks way that could -- that's ridiculous, no way
:27:52. > :28:02.that could happen and I looked behind him and there was a shelf
:28:02. > :28:06.
:28:07. > :28:12.like that. I thought... Absolutely true. What was his his answer?
:28:12. > :28:18.think he gave me my money back. I think he accepted defeat gracely at
:28:18. > :28:28.that point. -- gracefully at that point. He was apologetic. We need
:28:28. > :28:29.
:28:29. > :28:36.that in a piping bag. It's mashed potato without the cream. Baked
:28:36. > :28:42.potato in a bag. Cooked back to front. Why would you ruin a
:28:42. > :28:52.perfectly good baked potato? It's one of my favourite foods. He is
:28:52. > :28:56.
:28:56. > :29:02.going to pipe it around the edge. He's done that before. Do you want
:29:02. > :29:08.to do the next one? It's not making it any more appealing. Ready? You
:29:08. > :29:18.watched me closely, yeah? Couldn't stop thinking about you ruining a
:29:18. > :29:23.perfectly good potato. Oh dear! This is like The Generation Game.
:29:23. > :29:29.Very nice. You are getting the hang of it. Not bad. There we are.
:29:29. > :29:37.Looking good. Tidy that up a bit there. Fill the gaps in. What do
:29:37. > :29:45.you reckon, James? It's nice, but I don't need it. I was just giving
:29:45. > :29:50.you something to do. What's wrong with that? Nothing wrong with that.
:29:50. > :30:00.We have the scallops, everything else has gone in there, the veg and
:30:00. > :30:10.stuff like that and take the cheese, gruyere cheese. Gritter and over
:30:10. > :30:13.
:30:13. > :30:23.the -- grater and over the top. thought gruyere had holes in it.
:30:23. > :30:30.Must be buying the wrong type. I must change my supplier. It has got
:30:30. > :30:38.holes in it, doesn't it? Goes under the grill. Do you want to taste
:30:38. > :30:43.this curry? Of course I want to, that's my food Heaven. Chop me some
:30:43. > :30:49.coriander. I will let you have a taste of this. There you go. This
:30:49. > :30:58.is the chicken curry, all different spices in there and everything else.
:30:58. > :31:04.Caramelised onions as well. Salt. Salt. Black pepper. Just because
:31:05. > :31:14.Aggi is here and he loves this bit, butter. It's not olive oil, it's
:31:15. > :31:15.
:31:15. > :31:21.butter. Coriander goes in. Have we got a bowl there?
:31:21. > :31:31.Does that smell good? It does. Scallops are burning.
:31:31. > :31:41.Oh well, never mind! No, they're all right. Go on, burn the scallops,
:31:41. > :31:41.
:31:41. > :31:46.James. Do you not like scallops either? I am into that. Proper food.
:31:46. > :31:54.Brilliant. I get to have the Heaven as well? It's half and half. Tell
:31:54. > :32:01.me what you think about that. will. It's awesome. We haven't got
:32:01. > :32:10.any chips, but there you go. Chips would have been nice but... Right,
:32:10. > :32:18.just put - this is to stop the shell from falling over.
:32:18. > :32:28.That's amazing. I am full now, to be honest! I don't think I can
:32:28. > :32:28.
:32:28. > :32:35.manage my scallops. There you have... That's enough. That does
:32:35. > :32:45.look pretty good. Honestly, I don't like scallops. Try it. Unless you
:32:45. > :32:59.
:32:59. > :33:04.saying, I don't like scallops. I don't know how many times I can
:33:04. > :33:09.tell you. It's fine! Have this then. If I liked scallops, it would be
:33:09. > :33:14.awesome. That's the point, I try to make you like them. You can't make
:33:14. > :33:19.somebody like things, it's wrong. There you go. You dive into that as
:33:19. > :33:28.well. Tell us what you think of the wine. She's been spot on with this
:33:29. > :33:34.wine throughout today's show. This is a Paul Mas chardonnay. Great
:33:34. > :33:38.with scallops. It's fantastic. Again under �6. A bar bargain. Best
:33:38. > :33:42.of luck on the tour t starts kwhepb? April 6th I believe.
:33:42. > :33:47.Finishes in Wales as well. Down in Swansea. That's all for today.
:33:47. > :33:52.Thanks to Jason and Aggi and the brilliant Rhod Gilbert and to Susie