:00:08. > :00:13.Good morning. It is not cold, is it? I have made it into the studio.
:00:13. > :00:23.We have the perfect anti-dote for all of this snow! It is time to
:00:23. > :00:34.
:00:34. > :00:38.cook, this is Saturday Kitchen Live! Welcome to the show.
:00:38. > :00:43.Cooking with me in the studio are three British chefs. First, he is
:00:43. > :00:50.in charge of feeding the world's most glamorous people at the
:00:50. > :00:58.Wolseley, it is Lawrence Keogh. Normally behind the hobs of north
:00:58. > :01:01.London's famous restaurants, it is Bryn Williams. Finally, his
:01:01. > :01:06.restaurant in the heart of Birmingham has been named as one of
:01:06. > :01:11.the best in the country it is the brilliant Peter Lovenkrands. He
:01:11. > :01:18.wrote that bit! -- it is the brilliant Steve Love.
:01:18. > :01:19.Lawrence, what are you starting us off with today? I am doing a fillet
:01:19. > :01:27.of sole Saint-Germain with sauce remoulade.
:01:27. > :01:33.That is finished off with anchovies. It has an interesting ingredient as
:01:33. > :01:39.it is flour, melted butter and then grilled.
:01:39. > :01:45.And Bryn, what are you making, something seasonal? Yes, I am doing
:01:45. > :01:50.a roast pheasant with wild mushrooms.
:01:50. > :01:53.And the pheasant season, there is a couple of weeks left? Yes, the end
:01:53. > :01:58.of January. They are still there in the supermarkets.
:01:58. > :02:01.Steve, we are finding out what you are cooking a little later on the
:02:01. > :02:10.show. Time to relax. Are you nervous? A little.
:02:10. > :02:14.Now, we have our usual selection of foodie films from the BBC archive,
:02:14. > :02:19.today we have Rick Stein and also Raymond Blanc, brand new to
:02:19. > :02:28.Saturday Kitchen. Now, the reason for an extra chef today is that our
:02:28. > :02:32.special guest was going to be the brilliant Sally Field, a two-time
:02:32. > :02:37.Oscar winner. However, she is snowed in Paris,
:02:37. > :02:44.but she is going to be on the telephone for us. Are you there?
:02:44. > :02:46.I'm here! Gee, I got stuck in Paris, what a hardship! A tough place to
:02:46. > :02:52.get stuck. Exactly.
:02:52. > :02:57.What is the weather like there? Well, it does not look like it is
:02:57. > :03:01.clearing up, but it is not snowing but it does look threatening.
:03:01. > :03:06.Well, we wish you were here but we will speak with you instead. You
:03:06. > :03:14.are on a tour at the moment, on a plane touring the world with Steven
:03:14. > :03:20.Spielberg and Daniel Day-Lewis. You are in the film Lincoln, tell us
:03:20. > :03:29.about that? Well, what can I say it is a phenomenal film directed by
:03:29. > :03:34.Steven Spielberg. It is about four months in the life
:03:34. > :03:39.of Abraham Lincoln and I play Mary Todd Lincoln, his wife.
:03:39. > :03:44.Now, I think that the film is out this week on Friday, but you play a
:03:44. > :03:50.fascinating character and a real- life story as well. She was an
:03:50. > :03:56.interesting character. She knew he would be the President in their
:03:56. > :04:02.early days, in their 20s? Yes, she was very smart. She was from a
:04:02. > :04:08.powerful political family in the south. She was highly educated for
:04:08. > :04:14.a woman of those times. She spotted him, literally, across the room. He
:04:14. > :04:20.was new in his life as a lawyer. He was gawky, tall, awkward. She was
:04:20. > :04:24.sort of the belle of the ball. She said that was the man she would be
:04:24. > :04:31.marrying and that he would be the President. She set about to make
:04:31. > :04:35.that happen. She was ambitious, yes but also a very complicated,
:04:35. > :04:40.interesting woman. Had there not been a Mary Todd Lincoln, honestly,
:04:40. > :04:43.there would not have been an Abraham Lincoln.
:04:43. > :04:49.The two characters played by yourself and obviously Daniel Day-
:04:49. > :04:55.Lewis, they are a fascinating mix of characters and also in the mix,
:04:55. > :05:00.Tommy Lee Jones as well. What an amazing cast to be a part of?
:05:00. > :05:06.was a great crew. An amazing time. I have been here a long time in
:05:06. > :05:10.this business. I don't think that I will ever have an experience like
:05:10. > :05:15.this ever again. Steven Spielberg created this world for us, this
:05:15. > :05:20.bubble that we lived in. It really helped to us believe that
:05:20. > :05:24.we were these people, that this was 1865. It was a remarkable
:05:24. > :05:30.experience. I hate to see it go. I could be touring and talking about
:05:30. > :05:34.it for the rest of my life. Now you mention Daniel Day-Lewis,
:05:34. > :05:39.he stayed in character while filming and while you were away
:05:39. > :05:44.from filming, the entire time. Did that help you as an actress? People
:05:44. > :05:47.talk about, that but I don't know an actor who does not do that, the
:05:47. > :05:54.difference is that Daniel does it better than anybody else. We all
:05:54. > :05:59.try to do that. That is the attempt. When you are doing a very
:05:59. > :06:03.complicated, deep character, you cannot go in and out. You have to
:06:03. > :06:08.try to get into the shoes of that character, to stay there.
:06:09. > :06:16.So, certainly he stayed in character but so did I, so did
:06:16. > :06:23.everybody to a degree. But I work like that so it was
:06:23. > :06:28.wonderful for me to meet an actor and work with an actor who has such
:06:28. > :06:34.integrity. What fascinated me after the film,
:06:34. > :06:44.you go away and you do the research on what happened to Mary after. The
:06:44. > :06:49.story after his death, she ended up in an asylum, it must have been a
:06:49. > :06:53.fascinating character to play? she was a tragic figure, but I know
:06:53. > :06:59.kind of what happened to her after his death but I didn't do the
:06:59. > :07:03.research after that, I didn't want it entering in my mind as I was
:07:03. > :07:08.playing the era I was playing. I know that some of the incidents
:07:08. > :07:13.that happened have to do with the characters in her life in the film.
:07:13. > :07:17.I didn't want it to enter into my consciousness at all, what happens
:07:17. > :07:23.to her. Well, enjoy Paris. You are in the
:07:23. > :07:27.capital of food in Paris! I am, I But it is a shame you are not here
:07:27. > :07:32.this morning. I think you may have enjoyed some of the dishes that we
:07:32. > :07:36.could have been cooking for you but we still are. So, Sally's idea of
:07:36. > :07:42.food heaven or food hell, Sally, what is your food heaven if you
:07:42. > :07:47.were here? Well, I like a lot of different things that I would call
:07:47. > :07:51.heaven, but I have always loved lamb. Lamb has always been my
:07:51. > :07:58.favourite meat. I don't really like meat. I only like lamb! That sounds
:07:58. > :08:04.good to me, what about the dreaded food hell? Well, I can hardly even
:08:04. > :08:09.say the word, I hate them so much, they are hazelnut! So, for food
:08:09. > :08:13.heaven, it is lamb. This is one of my favourite dishes, I know you are
:08:13. > :08:18.a fan of Currys. Yes, I am.
:08:18. > :08:22.I am making a lamb madras with Bombay potatoes. It has lots spices,
:08:22. > :08:28.onions, garlic. The lamb is shredded and put into the sauce,
:08:28. > :08:37.served with a few Bombay potatoes on the side. How does it sound?
:08:37. > :08:42.want it! I want it! Or you could be facing food hell. That is the
:08:42. > :08:48.hazelnuts. I thought I would do a hazelnut meringue with coffee and
:08:48. > :08:55.hazelnut praline cream. It is served with a warm toffee
:08:55. > :08:59.sauce, how does that sound? Revolting! Thank you very much!
:08:59. > :09:03.Well those people watching will have to wait until the end of the
:09:03. > :09:07.show to find out which one I could have been cooking for Sally, but
:09:07. > :09:10.thank you very much for joining us, it is the brilliant, Sally Field!
:09:10. > :09:17.Thank you. Good luck with the rest of the
:09:17. > :09:21.tour! OK but I want that recipe for the lamb! And don't forget to watch
:09:21. > :09:30.Lincoln it really is fantastic. If you would like to ask a question on
:09:30. > :09:36.the show, call this number: If I get to speak to you, I will be
:09:36. > :09:43.asking if you want me to cook Sally's food heaven or food hell.
:09:43. > :09:49.Now, the man up first is the man in charge of the top restaurant in the
:09:49. > :09:57.city of London, it is the Wolseley, and we have Lawrence Keogh. So this
:09:57. > :10:02.is a classic dish? Yes, a fillet of sole, with flour and melted butter.
:10:02. > :10:06.I know you want to talk about the I know you want to talk about the
:10:06. > :10:13.fish, so away that you go. Yes, I work for a small cafe in
:10:13. > :10:21.Green Park, we own do about 400 for breakfast. About 300 for lunch!
:10:21. > :10:28.This was better in the rehearsal, wasn't it?! 180 afternoon teas, and
:10:29. > :10:32.about 400 for dinner, right up until midnight! The crew just want
:10:32. > :10:38.a curry! I will rush into the fillets.
:10:38. > :10:44.Now, the Wolseley used to be a car showroom? It was and also a bank. I
:10:44. > :10:47.trained at the Ritz many years ago. We used to go in there to cash our
:10:47. > :10:52.cheques. I remember the building was so beautiful.
:10:52. > :10:58.It is an incredible location and incredible building inside? It is
:10:58. > :11:08.easy to get to. It is Grown Park, Piccadilly. You come out it is
:11:08. > :11:09.
:11:09. > :11:14.beside the Ritz. People think it is extremely expensive but it is not
:11:14. > :11:23.it is like a cafe. Well, it is not really a cafe, it
:11:23. > :11:29.does not have the chequered table cloths and the squeezey tomato
:11:29. > :11:36.ketchup sha?! No, not quite but you can turn up in anys and trainers.
:11:36. > :11:44.It is a great cafe if you are going to call it that! It is based on the
:11:45. > :11:50.European cafes, like those in Austria and Vienna. It is a lovely
:11:50. > :11:55.meeting place. The restaurant itself is so ornate. We work with a
:11:55. > :12:05.great team of people there, front of house and back of house. There
:12:05. > :12:08.
:12:08. > :12:16.are only 60 chefs in the kitchen. The kitchen is manned Ayrton Senna.
:12:16. > :12:24.-- 26/7. The whole place is ticking over from 7.00am to midnight.
:12:24. > :12:32.Now, you are making the mayonnaise. This is with the egg yolks. If you
:12:32. > :12:39.are whisking the eggs over hot water, it would be hollandaise.
:12:39. > :12:48.This one is with a tartar sauce. So we are adding onions, capers and
:12:48. > :12:55.chopped parsley. The addition is anchovies and using anchovy essence.
:12:55. > :13:00.So it is a grown-up flavour. You have worked most of your life
:13:00. > :13:05.as a chef? Yes, starting in Australia.
:13:05. > :13:14.What an amazing transformation in 20 years, though, how food and
:13:14. > :13:18.restaurants have changed. They have super, big restaurants now. Around
:13:18. > :13:26.the corner from you, there are so many great restaurants.
:13:26. > :13:34.All along that strip there are big restaurants, there is Nobus, The
:13:34. > :13:44.Avenue. We are flat out every day. We went for dinner there last night
:13:44. > :13:48.
:13:48. > :13:53.it was fantastic. Now the most important part of this
:13:53. > :13:57.is this part. This is the back of the fish. Turn it over and run the
:13:57. > :14:02.knife across it. If you don't it will curl up.
:14:02. > :14:08.I find that the most important part is to get it under the grill with
:14:08. > :14:16.teleminutes to go. You have three minutes! Don't worry,
:14:16. > :14:20.chef, you will be all right on the night! Flour, melted butter.
:14:20. > :14:24.Japanese breadcrumbs. You can play with the dish. You can put
:14:24. > :14:30.different herbs in the breadcrumbs. Straight in the flour. What is good
:14:30. > :14:37.is that you can do this the day before with the fillets kept in the
:14:37. > :14:43.fridge. Grease the tray, don't Putney foil or anything on it.
:14:43. > :14:51.Straight on with the fillets. These will not take long. About three to
:14:51. > :14:56.four minutes. You have two-and-a-half! If you
:14:56. > :15:03.deep fried it, it would be with eggs, instead of melted butter or
:15:03. > :15:11.it would come off? Yes, it is a different type of panne.
:15:11. > :15:21.You learn this at college. Right, I will do the salad.
:15:21. > :15:22.
:15:22. > :15:27.It was not like this on Ready Steady! Was it, James?! Right,
:15:27. > :15:32.salad now. So, the sauce, we have some of this
:15:32. > :15:38.anchovy piece. I have some leaves here.
:15:38. > :15:42.So, salt and pepper but not so much salt because of the anchovies.
:15:42. > :15:51.Remember if you would like to ask a question to any of our three chefs,
:15:51. > :15:55.call this number: You are also deciding what I would
:15:55. > :15:59.have been cooking for Sally Field if she was here and not stuck in
:15:59. > :16:06.Paris, for her food heaven or food hell. There you go.
:16:06. > :16:10.This is dandelion. It is nice to eat at this time of year. It is
:16:10. > :16:18.good for your liver. So anyone who wants a detox in
:16:18. > :16:28.January. That is a little tip. I always find that a bacon sandwich
:16:28. > :16:28.
:16:28. > :16:33.cures it! Right, peel the cucumber. Whatever you do, don't go picking
:16:33. > :16:39.this from the garden. This is the salad leaf. You can grow it.
:16:39. > :16:45.It is bitter? Yes, we are doing it with honey mustard dressing, it
:16:45. > :16:52.helps to give a bit of sweetness. It is a bit intense.
:16:52. > :17:02.So, the dressing? A bit of vinegar. A bit of grain mustard.
:17:02. > :17:03.
:17:03. > :17:12.I will take the seeds out here and do little slices of cucumber. This
:17:12. > :17:19.is cut at an angle. You are showing off the skills
:17:19. > :17:27.today?! It reminds me of being in Sydney! There goes with the
:17:27. > :17:33.boomerang cucumber slices. So, the dressing, that has the
:17:33. > :17:37.honey, mustard, a little bit of rapeseed oil. The fish is looking
:17:38. > :17:42.good. I flashed it in the oven. You can
:17:42. > :17:48.grill it a little but sometimes the breadcrumbs catch.
:17:48. > :17:52.Fantastic, James. Right, that is done. Come on, chuck it on.
:17:53. > :18:01.That will disappear. We have a dinner coming up for the
:18:01. > :18:05.boss. A charity dinner called Who's Cooking Dinner? The whole thing is
:18:05. > :18:10.for a leukaemia charity. I need to mention that.
:18:10. > :18:18.I also have to say hello to my son, bless him. He has a little chest
:18:18. > :18:22.infection at home. Hope you are getting better, mate. Get better,
:18:22. > :18:27.Dylan! He has a terrible chest infection. Right, there is our
:18:27. > :18:32.sauce. Are you happy with that? Fantastic.
:18:32. > :18:36.And with you filleting the fish like that it does not take long to
:18:36. > :18:40.cook. No, how quick was that? They are
:18:40. > :18:48.lovely and crunchy. With the fillets you can also put
:18:48. > :18:51.herbs in the breadcrumbs. This will is a lovely little light lunch. New
:18:51. > :19:01.potatoes, the green salad. That is our fillet of sole Saint-Germain
:19:01. > :19:06.with sauce remoulade. with sauce remoulade.
:19:06. > :19:13.We got there in the end! It is easy this cooking lark?! It is only live
:19:14. > :19:18.TV, chef! It looks good. Let's hope it tastes good. You get it dive in.
:19:18. > :19:23.Tell us what you think. You can do the prepare in the
:19:23. > :19:27.morning. Put the fillets in the fridge and then it is
:19:27. > :19:30.straightforward. And if it is deep fried it must be
:19:30. > :19:37.using flour and egg and breadcrumbs. Yes.
:19:37. > :19:45.Right, we need wine to go with this. We sent Tim Atkin to Suffolk to
:19:45. > :19:51.choose the bottles, so, what did he pick to go with Lawrence's sole? It
:19:51. > :19:56.is market day in the county town of Ipswich. It is cold out here,
:19:56. > :20:00.though, so I'm heading indoors to find great wines for this week's
:20:00. > :20:04.dishes. Lawrence, thank you for making my
:20:04. > :20:09.life easy this week. There are some dishes that really test the
:20:09. > :20:17.imagination of a wine matcher like me, but your delicious sole dish
:20:17. > :20:21.could work with a number of dry white wines. You could try this
:20:21. > :20:27.Muscadet, but I am heading south. The wine I have picked comes from
:20:27. > :20:32.Spain. It is the Taste the Difference Albarino 2011.
:20:32. > :20:42.This is Spain's trendiest white grape variety. It is ideal with the
:20:42. > :20:43.
:20:43. > :20:52.seafood that you get in the bars of the coastal towns. This is also
:20:52. > :20:58.grown in Portugal where it is used to make vino verde. On the knows
:20:58. > :21:04.nose, there is lovely citrus fruit. On the pallet, this is delicate
:21:04. > :21:09.enough to partner the subtle sole with the acidity to cut through the
:21:09. > :21:16.butter and the breadcrumbs. The green note works with the salad and
:21:16. > :21:22.a briney tang that picks up on the capers and the anchovies in the
:21:22. > :21:27.sauce. Lawrence, your dish has soul, and you know what, so does this
:21:28. > :21:31.wine! When I heard I was doing this, I was delighted and I adore this
:21:31. > :21:36.wine. It is great value as well. It is
:21:36. > :21:43.under �8. It is fantastic with the sauce.
:21:43. > :21:50.Lovely. Steve and Bryn are cooking later on.
:21:50. > :21:54.I am making roast pheasant. With a stuffing of bacon, hazelnut and
:21:54. > :22:00.chust nuts. So very seasonal. Well, that is next but later on in
:22:00. > :22:05.the show you are cooking your first dish. What are you making for us?
:22:05. > :22:11.Popcorn pork tiger prawns! We have never had that dish! This popcorn
:22:11. > :22:15.is the coating on the prawns? It is gluten free and it is
:22:15. > :22:21.fantastic. First, let's head to the Far East
:22:21. > :22:31.to catch a trip with Rick Stein. This morning he is off for a
:22:31. > :22:34.
:22:34. > :22:37.This is Hanoi, It's more austere I've found
:22:37. > :22:41.Maybe that's because it's a darnsight colder up here in the winter.
:22:41. > :22:46.It's full of buildings that reflect the Chinese influence that's been here throughout the centuries.
:22:46. > :22:46.GGG
:22:46. > :22:46.PPP
:22:46. > :22:47.
:22:47. > :22:50.And of course the imperial architecture of the French
:22:50. > :22:54.that ruled here for close on 100 years.
:22:54. > :22:56."Experience the atmosphere of old, charming Hanoi
:22:56. > :22:59."in our Citroen Traction 15 Familiale 1956.
:22:59. > :23:01."Please contact the hotel concierge."
:23:01. > :23:05.I think I might.
:23:05. > :23:07.'This is the Metropole, the world-famous hotel.
:23:07. > :23:09.'It's where the likes of Ho Chi Minh- came during the war
:23:09. > :23:11.'along with Russian officers and Chinese officials.
:23:11. > :23:13.'I find it amazing that Ho Chi Minh
:23:13. > :23:17.'worked in the kitchens of the Ritz Hotel in Paris when he was young.
:23:17. > :23:22.'The guest list here includes my hero, Graham Greene, who gives his name
:23:22. > :23:32.'to this particular cocktail made up-of gin, vermouth and creme de cassis.
:23:32. > :23:33.
:23:33. > :23:37.'I can just imagine the late nights here in the '60s and '70s.
:23:37. > :23:39.'The Russian officers getting out of their heads on vodka,
:23:39. > :23:42.'whilst the wily North Vietnamese looked on in astonishment.
:23:42. > :23:44.'But this cocktail in celebration
:23:44. > :23:50.'of this urbane and sometimes troubled writer lives on till this day.'
:23:50. > :23:54.A Graham Greene.
:23:54. > :23:58.Blimey! That sorts out the men from the boys. It's very nice.
:23:58. > :24:00.I was a bit worried about the cassis in there
:24:00. > :24:02.but it just gives it a pleasant sweetness,
:24:02. > :24:11.which is appropriatefor half-past nine in the morning.
:24:11. > :24:21.'And so I did take a ride in theCitroen Traction 15 Familiale 1956.
:24:21. > :24:26.
:24:26. > :24:28.'I'm on the mighty Mekong River in Vietnam,
:24:28. > :24:31.'and almost instantly,crossing the border from Cambodia,
:24:31. > :24:33.'I can sense a difference between the two countries.
:24:33. > :24:35.'Vietnam is more populated.
:24:35. > :24:38.'The river banks are crowded with houses.
:24:38. > :24:42.'Just over 30 years ago, this was probably one of the most dangerous places to be,
:24:42. > :24:44.'reminiscent of that film Apocalypse Now.
:24:44. > :24:46.'But today, it's full of life -
:24:46. > :24:47.'people fishing, bathing and farming,
:24:47. > :24:49.'because the Mekong is not just a highway,
:24:49. > :24:52.'it's the source of everyone's livelihood.'
:24:52. > :24:56.We've just turned off the main Mekong River into this canal,
:24:56. > :25:06.and then we're going to joina smaller river called the Bassac,
:25:06. > :25:17.
:25:17. > :25:19.Aha, what-what do you call them?
:25:19. > :25:21.So this fish we call Ca Chim.
:25:21. > :25:22.Ca Chim.
:25:22. > :25:24.Ca Chim. Yes, Ca Chim.
:25:24. > :25:26.It means the fish of bird.
:25:26. > :25:31.Fish of... Bird, like a bird, yes. Bird fish.
:25:31. > :25:34.Yes. How big does that grow to?
:25:34. > :25:36.So how would you cook this?
:25:36. > :25:38.Here, we like very much the fish cooked with tomato sauce.
:25:38. > :25:40.Tomato. Yes. Oh.
:25:40. > :25:43.And sometimes we just fry it with some lemon grass and chilli.
:25:43. > :25:46.Uh-uh. Yes. What, deep fry or just in a shallow pan?
:25:46. > :25:50.Er... deep fry, yes.
:25:50. > :25:52.Yeah. And serve with fish sauce.
:25:52. > :25:53.Oh, yeah, I like that way.
:25:53. > :25:57.So the skin's a bit crisp.
:25:57. > :26:01.'I like the way they cook fish out here. They sort of hard fry it.'
:26:01. > :26:05.'This is a great sauce made with garlic, shallots, diced chilli,
:26:05. > :26:08.'finely chopped lemon grass, and I'm using tinned tomatoes
:26:08. > :26:11.'which is what Anh told me to use.
:26:11. > :26:15.'After all, when in Vietnam, do as the Vietnamese!'
:26:15. > :26:18.And now plenty of fish sauce.
:26:18. > :26:22.The sauce that glues everything together in Southeast Asia.
:26:22. > :26:28.And also, funnily enough, when we were filming in a fish sauce factory in Cambodia,
:26:28. > :26:34.I actually tasted the fish sauce that came out of the barrel, the fermenting barrel.
:26:34. > :26:37.All the crew were saying "Don't touch that, don't touch that!"
:26:37. > :26:43.And it was the clearest, purest, sweetest taste I've ever had.
:26:43. > :26:47.So there we go. Now some palm sugar,- you can use brown sugar for this,
:26:47. > :26:50.light brown sugar,but I love the taste of palm sugar.
:26:50. > :26:52.Course, it's more authentic.
:26:52. > :26:55.So there we are, palm sugar.
:26:55. > :26:57.And now some lime leaves.
:26:57. > :27:00.Kaffir lime leaves, just a couple.
:27:00. > :27:02.Thinly shredded.
:27:02. > :27:06.Like that.
:27:06. > :27:10.Easiest sauce in the world to make.
:27:10. > :27:13.Some lime juice, don't bother with getting a squeezer there.
:27:13. > :27:14.Rely on your thumbs.
:27:14. > :27:17.And now some slaked cornflour, that's cornflour
:27:17. > :27:21.slaked with a bit of waterjust to thicken it up a little bit.
:27:21. > :27:24.We just add that.
:27:24. > :27:27.Just let that cook out.
:27:27. > :27:31.Finally, most importantly,
:27:31. > :27:36.a little taste.
:27:36. > :27:41.Honestly, it just always beguiles me, I suppose,
:27:41. > :27:45.how easy it is to make things taste nice in the Far East
:27:45. > :27:49.simply because the mixture of sugar, lime, fish sauce,
:27:49. > :27:52.all those things together.
:27:52. > :27:57.And chilli, of course, just creates this absolutely moreish taste.
:27:57. > :27:59.Good. That's done.
:27:59. > :28:02.Let's rock on and do the fish.
:28:02. > :28:06.Strangely, I couldn't get birdfish in Padstow, so I'm using bass.
:28:06. > :28:08.As you can see, the tail's still sticking out a bit.
:28:08. > :28:12.I'm using a wokcos that's what they use over there.
:28:12. > :28:15.You might be better off with a very large frying pan.
:28:15. > :28:18.I don't have one quite as large as this,
:28:18. > :28:20.so I quite like cooking it in a wok, cos it looks right.
:28:21. > :28:24.But just be so careful with it, Imean you know, an open pan like that
:28:24. > :28:28.and the gas flame and lots of hot oil...
:28:28. > :28:30.dangerous stuff,
:28:30. > :28:33.so on the whole if you're cooking on a four-ring burner
:28:33. > :28:37.or a five or a six, keep it at the back.
:28:37. > :28:40.I'm crazy for a gizmo. Trouble is, I keep losing them!
:28:40. > :28:45.Not hot enough yet, needs to be about 60 degrees Centigrade.
:28:45. > :28:49.Actually for a fish this size, ifyou fry it until the skin is crispy,
:28:49. > :28:53.it's going to be about right in the centre.
:28:53. > :28:56.Now you simply nap it with this zingy tomato sauce.
:28:56. > :29:00.All you need is some steamed rice and an ice-cold beer.
:29:00. > :29:03.I quite like serving a whole fish like this,
:29:03. > :29:04.with everyone helping themselves.
:29:04. > :29:07.I really like eating fish with chopsticks.
:29:07. > :29:17.It makes you look for every morsel.
:29:17. > :29:17.That
:29:17. > :29:17.That looks
:29:17. > :29:25.That looks fantastic.
:29:25. > :29:30.That looks fantastic. Normally I do a masterclass, but our guest, Sally
:29:30. > :29:35.Field, is stuck in Paris. So we are cooking with another of the
:29:35. > :29:40.country's top chefs instead. He arrived on a sledge from Primrose
:29:40. > :29:44.Hill it is Bryn Williams! Thank you very much for coming on. You are
:29:44. > :29:51.cooking a seasonal favourite? Pheasant. It is still there until
:29:51. > :29:55.about the end of January. We are cooking it on the crown it keep it
:29:55. > :30:04.is moist. Sometimes game can dry out a little as there is not much
:30:04. > :30:12.fat on it. It is very lean. What do you do with the legs? Would
:30:12. > :30:18.you take them off and just roast the crown? Yes. They are not very
:30:18. > :30:22.good to eat. So we always make a sauce with the legs. A stock. We
:30:22. > :30:28.never waste it. So there is always lots of flavour there.
:30:28. > :30:32.Now, Sally is not here, so you are allowed to put hazelnuts in with
:30:32. > :30:40.this one, but this is slightly different, this is the sturing but
:30:40. > :30:45.you -- stuffing but you are putting it on the top.? Yes. We are adding
:30:46. > :30:50.some bacon, butter, some thyme, chestnuts and it is a really nice,
:30:50. > :30:53.easy. A lot of people love a stuffing but sometimes it can be
:30:53. > :30:59.stojy and heavy. This is a light one.
:30:59. > :31:06.You are using pancetta? Yes it is a cured belly.
:31:06. > :31:08.We are cutting it into nice little pieces. We are trying to keep
:31:08. > :31:13.pieces. We are trying to keep everything the same size.
:31:13. > :31:22.Tell us about Odette's. You have a little project that you are working
:31:22. > :31:28.on in the Mellen yum Stadium? when Wales play England in the
:31:28. > :31:35.rugby, in the Six Nations, obviously being a rugby fan, we are
:31:35. > :31:41.combining it with the Stadium, so we have a lunch there with a guest
:31:41. > :31:48.ticket, lunch, a guest speaker. So hopefully it will all go well.
:31:48. > :31:52.Can your mates come, Bryn? If you can pay for it! Now, we are putting
:31:52. > :31:58.the pheasant in the oven or about seven minutes.
:31:58. > :32:06.A lot of people would think you cook it longer? It cooks very
:32:06. > :32:11.quickly. We want to keep it pink. So be careful otherwise it will
:32:11. > :32:18.overcook and be dry. Now, you have some mushrooms here?
:32:18. > :32:26.Yes, a selection of mushrooms in season for about another three to
:32:26. > :32:31.four weeks. We have coloured off the bacon. We can add the hazelnuts.
:32:31. > :32:36.Often, as the ingredients come into season, the ingredients marry
:32:36. > :32:46.together. The mushrooms with the parsnips, the pheasant and
:32:46. > :32:54.everything else? Yes. And things like the cabbage, and
:32:54. > :32:56.the salsa verde, that all works. We are so lucky in Britain. Over
:32:56. > :33:06.the winter we have great ingredients to use.
:33:06. > :33:11.So we have the bacon cooked off. We have added the hazelnuts. Springle
:33:11. > :33:18.now some breadcrumbs in. That is the filling part.
:33:18. > :33:25.We are going to lightly caramel... You need a hot pan for the
:33:25. > :33:34.mushrooms? Yes. We have the breadcrumbs cooking away.
:33:34. > :33:44.Add some thyme. You have grated the chestnuts in?
:33:44. > :33:46.
:33:46. > :33:50.We will do that at the end. Here I have some black cabbage.
:33:50. > :33:55.This is Italian but grown in Britain as well.
:33:55. > :34:05.Shall I blanch this? Yes, roll it in some olive oil.
:34:05. > :34:05.
:34:05. > :34:11.That is the thyme popping away. You can buy this in the supermarket.
:34:11. > :34:19.Or maybe not right now as everyone is panic-buying with the weather!
:34:19. > :34:24.Now here we have cooked chestnuts. We are going to grate it in.
:34:24. > :34:33.You don't need too much. These are fabulous. You can buy
:34:33. > :34:37.them in tins, and also in a sealed bag. There are two types of
:34:37. > :34:43.chestnut puree, there is a sweet one and a savoury one. Make sure
:34:43. > :34:49.you get the right one. They both look exactly the same! So, the
:34:49. > :34:53.chestnuts are in there, the bacon, the hazelnuts, we are ready to go.
:34:53. > :34:56.We have the pheasant there. That has been resting. I will leave that
:34:56. > :35:00.with you. We take the pheasant breast off the
:35:00. > :35:05.bone. I like pheasant at this time of
:35:05. > :35:10.year. These are the ones that have gotten away. They are a little
:35:10. > :35:14.fatter! They have had a little time to grow! We have kept it pink. That
:35:14. > :35:20.is fine. There is nothing wrong with keeping it a little bit pink.
:35:20. > :35:24.I will just tidy it all up. So you have the cabbage, the
:35:24. > :35:28.mushrooms. What we do now is literally start to build it up
:35:28. > :35:34.together. What is the supply like in the
:35:34. > :35:42.centre of London? Where do you get the pheasants from? My dad and my
:35:42. > :35:49.uncle. I am lucky enough to have farmers at family. So it is all
:35:49. > :35:53.from the land. More than likely my dad or my uncle shoot the pheasant.
:35:53. > :35:58.It looks so simple. It is great with all of the
:35:58. > :36:06.flavours. I will cut the cabbage down just so
:36:06. > :36:11.that it fits the plate. You can grow this stuff at home,
:36:11. > :36:17.this black cabbage. It is great with litter as well.
:36:17. > :36:24.If you want calves liver, pan-fried. It smells delicious from here.
:36:24. > :36:29.On we go with the cabbage, the breast of pheasant. A little bit of
:36:29. > :36:33.sauce from the thighs and the drum sticks. It is nice and light with a
:36:33. > :36:38.little bit of Madeira in there to cut through the richness of the
:36:38. > :36:44.bacon and the pheasant. Just pour it on. A winter warmer.
:36:44. > :36:49.It looks good, that. Remind us of that dish again? It is roast breast
:36:49. > :36:53.of pheasant with a stuffing of hazelnuts, chestnuts and bacon.
:36:53. > :36:56.How good does that look?! It looks delicious.
:36:56. > :37:04.delicious. I know it will taste good as well.
:37:04. > :37:13.We have wine. What has Tim chosen? He has chosen
:37:13. > :37:22.a Tesco Finest. It is great. I've been drinking it already.
:37:22. > :37:28.You can do this with partridge as well? Yes. We are so lucky in
:37:28. > :37:35.Britain. We have a great number of ingredients.
:37:36. > :37:41.Right it is time to witle down the numbers in Celebrity MasterChef. It
:37:41. > :37:46.is either Jamie Theakston, Chancellor of the Exchequer or
:37:46. > :37:56.Javine is going home today. They had to follow a simple pudding
:37:56. > :38:11.
:38:11. > :38:21.Delicious if you get it right, One hour and fifteen minutes.
:38:21. > :38:36.
:38:36. > :38:38.Cos you just said, "It's yellow - Yes - cream, butter and sugar
:38:38. > :38:48.SHE GROANS Try a recipe.
:38:48. > :38:50.
:38:50. > :38:52.Frangipane, pastry, a filling and some cream.
:38:52. > :38:53.It can't be that difficult, can it, Jamie?
:38:53. > :38:55.This is so far out of my comfort zone,
:38:55. > :38:59.it's ridiculous.
:38:59. > :39:01.I've never made pastry before,
:39:01. > :39:02.and I'm really struggling.
:39:02. > :39:08.D'you want a hug? Is that all right?
:39:08. > :39:10.Come on, let's have a little hug.
:39:10. > :39:12.Cheers, buddy. All right. Yeah, I'll be all right.
:39:12. > :39:22.O-M-G.
:39:22. > :39:29.
:39:29. > :39:31.Do you eat desserts?
:39:31. > :39:33.I would generally go starter-main-starter,
:39:33. > :39:34.but it's like chemistry, isn't it? Let's have a go.
:39:34. > :39:37.OK. So where are you up to in the process so far?
:39:37. > :39:39.I've put my pastry in the fridge. Looks miles better than Theakston's,
:39:39. > :39:41.so that's a good start.
:39:41. > :39:45.They're good! Top shelf for the big lad.
:39:45. > :39:55.And I'm making this - I think this is the frangipane.
:39:55. > :39:59.
:39:59. > :40:01.Hi, Anne. How you getting on?
:40:01. > :40:03.Well, I've completely screwed up the pastry,
:40:03. > :40:05.and some of the innards are coming out into the oven dish as we speak.
:40:05. > :40:07.It might have to stay in a few minutes longer.
:40:07. > :40:11.Mm. But you never know. Miracles do happen.
:40:11. > :40:12.Occasionally.
:40:12. > :40:15.You don't bake? Not really, no.
:40:15. > :40:20.D'you like desserts? No. I don't eat them, so I hardly ever cook them.
:40:20. > :40:29.Cor, couldn't have been worse, could it? Not really, no.
:40:29. > :40:31.You've got seven minutes left.
:40:31. > :40:34.This task has frightened all four of them.
:40:34. > :40:40.None of them is a particularly accomplished pastry chef - that's for sure.
:40:40. > :40:41.Last 30 seconds.
:40:41. > :40:51.30 seconds to go.
:40:51. > :40:55.
:40:55. > :40:57.That's it. Stop now, stop!
:40:57. > :41:07.Time's up.
:41:07. > :41:15.
:41:15. > :41:19.We asked you all to make a blackberry and frangipane tart,
:41:19. > :41:22.with a blackberry sauce and a blackberry cream.
:41:22. > :41:26.We should have a lovely, crisp pastry shell -
:41:26. > :41:27.little whole blackberries sticking through it.
:41:27. > :41:30.A whipped, shiny cream which is flavoured with the alcohol,
:41:30. > :41:33.and a syrupy sauce.
:41:33. > :41:35.Simple.
:41:35. > :41:45.Shall we start with you, Jamie? Sure.
:41:45. > :41:47.
:41:47. > :41:49.I'd like it a little firmer in the middle, but the flavours are all there.
:41:49. > :41:52.I mean, this is just pure luck, mate.
:41:52. > :41:54.That went in the oven with your fingers and toes,
:41:54. > :41:57.and everything else you could cross, crossed.
:41:57. > :42:06.I mean, I just expected this to come up in a bucket.
:42:06. > :42:07.Anne, your turn.
:42:07. > :42:09.Just for Gregg and I, I'm going to take away the metal.
:42:09. > :42:12.That's a good idea, yes.
:42:12. > :42:19.But I didn't have to do it.
:42:19. > :42:21.Although you made mistakes,
:42:21. > :42:23.it's not bad at all.
:42:23. > :42:25.The frangipane is cooked well.
:42:25. > :42:27.The bottom is still raw, which is a bit of a shame.
:42:28. > :42:31.The cream is well-flavoured, butit's all melted across your hot tart.
:42:31. > :42:33.It's not bad, Anne.
:42:33. > :42:34.Not bad at all.
:42:35. > :42:36.The gods were smiling, then.
:42:36. > :42:42.Should have been horrible.
:42:42. > :42:44.Steve,
:42:44. > :42:47.now for yours.
:42:47. > :42:49.It's a shame you've covered it with the cream,
:42:49. > :42:51.because it actually looks like the frangipane is perfectly set.
:42:51. > :43:00.I can't see, until I go in.
:43:00. > :43:01.Round the edge,
:43:01. > :43:05.you've got perfectly-set frangipane,
:43:05. > :43:07.flavoured with almonds.
:43:07. > :43:09.You've got really nice, crisp pastry,
:43:09. > :43:17.And you've got a lovely flavour of sweet, sharp blackberries.
:43:17. > :43:20.That cream as well gives it heat and it's great. You get into the middle
:43:21. > :43:22.and you completely lose the texture.
:43:22. > :43:24.It goes to slush.
:43:24. > :43:25.I'll tell you what, mate.
:43:25. > :43:29.Another few minutes in the oven and- we're looking at a perfect tart.
:43:29. > :43:33.Javine.
:43:33. > :43:35.Shall we try yours? If you really want to.
:43:35. > :43:37.You know what's wrong here, don't you?
:43:37. > :43:39.Yeah, big time. OK.
:43:39. > :43:41.We know the pastry's undercooked, you can see that.
:43:41. > :43:43.The tart is upside down,
:43:43. > :43:44.the majority of your filling of the tart, the frangipane,
:43:44. > :43:47.seems to be on the floor of your oven.
:43:47. > :43:57.Oh, I don't know, do I taste it? I'm going to have to.
:43:57. > :43:58.
:43:58. > :44:00.It's wrong, all wrong.
:44:00. > :44:01.You've got to read the recipe.
:44:01. > :44:04.Every single line of that recipe.
:44:04. > :44:07.Cream's lovely.
:44:07. > :44:10.Raw blackberries on top, great. Sauce is delicious, the tart itself...
:44:10. > :44:15.Disaster. I'm sorry.
:44:15. > :44:17.Right, OK, well done.
:44:17. > :44:24.We'll see you again soon. Off you go.
:44:24. > :44:26.Do you know what? Steve had the strongest round.
:44:26. > :44:28.I think you're right.
:44:28. > :44:30.I'm really pleased he followed the recipe
:44:30. > :44:31.and delivered something good.
:44:31. > :44:35.Why he threw all that cream over the top, I've no idea.
:44:35. > :44:37.As for Anne, I just think it's still the same thing,
:44:37. > :44:39.it's about detail.
:44:39. > :44:42.It's a sloppy approach, John. You could shake her.
:44:42. > :44:44.Why would you leave the base underneath the tart?
:44:44. > :44:45.Jamie, I don't know how he actually had a tart
:44:45. > :44:47.in any shape or form on his plate.
:44:47. > :44:49.He must have been amazed when that came out
:44:49. > :44:52.and sat upright on the plate.
:44:52. > :44:55.Not as amazed as ME, watching his process.
:44:55. > :44:58.Javine didn't put paper between her- pastry and her beans
:44:59. > :45:02.when she blind-baked it, so the beans sunk into the pastry,
:45:02. > :45:05.which meant she had to do it all over again, so she ran out of time.
:45:05. > :45:15.Still all to play for.
:45:15. > :45:29.
:45:29. > :45:29.To
:45:29. > :45:30.To come,
:45:30. > :45:34.To come, Raymond
:45:34. > :45:38.To come, Raymond Blanc, making a fabulous cheese souffle.
:45:38. > :45:43.And the country may be gripped with the snow today but for Lawrence
:45:43. > :45:51.Keogh there is only one thing on his mind with the world-famous
:45:51. > :45:58.Saturday Kitchen Omelette Challenge. All shall be revealed.
:45:58. > :46:02.And, I could be cooking, or was going to be cooking for the
:46:02. > :46:05.Hollywood actress, Sally Field. I was cooking either lamb madras with
:46:05. > :46:08.Bombay potatoes or hazelnut meringue with coffee and hazelnut
:46:08. > :46:14.praline cream but we will have to wait until the end of the show it
:46:14. > :46:22.see what everyone dieds to choose. Right, cooking next is Steve Love.
:46:22. > :46:29.The first time on the show. What is on the machine ue for you? We have
:46:29. > :46:39.-- what is on the menu for you? We are cooking Anthony Hopkins.
:46:39. > :46:51.
:46:51. > :46:55.So tiger prawns and the other ingredients for the popcorn.
:46:55. > :47:03.-- we are cooking popcorn pork tiger prawns.
:47:03. > :47:08.So, this is a fancy surf and turf? Yes, the flavours of pork and
:47:08. > :47:13.prawns are brilliant. I remember when I was growing up,
:47:13. > :47:23.we used to make lovely bacon sandwiches.
:47:23. > :47:27.It is nice to know where you get your inspiration from! What a treat.
:47:27. > :47:32.Now, we have the sauce here. This is part of the bacon? Tell us about
:47:32. > :47:38.this, then. I tell you what, let's get the
:47:38. > :47:41.popcorn on as well. The fat is important. That helps
:47:41. > :47:48.with the flavours that go throughout it.
:47:48. > :47:52.So, the bacon fat? Yes, the smoked bacon fat. The fat is rendered from
:47:52. > :47:55.bacon fat. The fat is rendered from the pig's head.
:47:55. > :48:00.The flavours are constant throughout. So with the smoked
:48:00. > :48:05.bacon and that is the flavour that we want.
:48:05. > :48:13.Tell bus the restaurant, then? You know it has been going for a while
:48:13. > :48:17.now? Yes, Loves has been going since 2001. In Birmingham we have
:48:17. > :48:22.been there under four years now. We moved from Leamington up into the
:48:22. > :48:26.city. Since we moved it has been fantastic. It has gone from
:48:26. > :48:32.strength-to-strength. You started off, what fired your
:48:33. > :48:38.career is something that happened this time of year. You entered a
:48:38. > :48:45.competition, the Roux scholarship? Yes. It changed my career path
:48:45. > :48:50.completely. I was lucky enough to win it in 1997. Back then, even
:48:50. > :48:53.before winning the competition, I had never even set foot in a
:48:53. > :49:00.Michelin-starred restaurant to eat. I went to Paris. I had a really
:49:00. > :49:06.tough times in the kitchens but it was fantastic. We learned something
:49:06. > :49:10.every day. Every day it was doing something different.
:49:10. > :49:14.The competition, it was the ultimate one for chefs, really?
:49:14. > :49:20.This competition. It is the only one I know of where you can go
:49:20. > :49:26.anywhere in the world and work in a Michelin-starred restaurant.
:49:26. > :49:30.This is open right now to any chef in the UK? Yes, if you are under 30,
:49:30. > :49:37.the closing date is the end of January. If you are not in it you
:49:37. > :49:40.can't win it. I would say that it changed me so much. Changed my
:49:40. > :49:45.thinking, my philosophy and how and where we are today.
:49:45. > :49:52.You guys have known about the competition for a long time? It is
:49:52. > :49:56.like a who's who of chefs who have gone on to win it? Well it is
:49:56. > :49:59.fantastic. You are under the Roux wing. You become a part of their
:49:59. > :50:02.family. And of course, this year is the
:50:02. > :50:09.30th anniversary of the entire competition.
:50:09. > :50:16.You are judging in it. I have been a judge for a number of years, but
:50:16. > :50:26.we are joined by Heston and Rick Stein is a guest as well.
:50:26. > :50:26.
:50:26. > :50:31.So, what is the Len Goodman of the show? That will be Albert! Is it?
:50:31. > :50:37.Brian Turner, he is part of it as well.
:50:37. > :50:42.It is not just what you win from it, I mean 15 years on, I am still in
:50:42. > :50:47.touch with the Roux family. They are always on the end of the phone
:50:47. > :50:50.if you want help from them. We have opened up the restaurant, I
:50:50. > :50:56.have always been able to have conversations with them about
:50:56. > :51:01.anything. So, into this there is the onion
:51:01. > :51:08.and the bacon. The popcorn is going. What is it about popcorn. No matter
:51:08. > :51:12.how old you are, it is still fun to watch! Take the lid off! You will
:51:12. > :51:17.take your eye out. There you have the smokey bacon
:51:17. > :51:21.popcorn. That is popped up with the bacon
:51:21. > :51:25.fat. What is in there? That is the pork
:51:25. > :51:32.crackling. That has to come out. Blend it down to a piece. Then we
:51:32. > :51:37.put in the popcorn to make a coating.
:51:37. > :51:42.We make a coating with the garlic mayonnaise. You are basically
:51:42. > :51:49.taking the root from the garlic. That is blanched to soften it.
:51:49. > :51:57.You are blanching the garlic three time noose boiling water. Then that
:51:57. > :52:02.helps to soften it and takes away the harshness of the garlic.
:52:02. > :52:12.This is ready to cook the prawns when you are ready.
:52:12. > :52:16.The prawns have been de-veined and the centre taken out. I need to
:52:16. > :52:20.slice them. By blanching the garlic you end up
:52:20. > :52:24.with a mayonnaise as well? Yes, just as a dip.
:52:24. > :52:29.That is not how we serve it at the restaurant but it is something that
:52:29. > :52:35.we have done today so you have the dip to go on the plate. It is
:52:35. > :52:39.lovely with the vinegar... Do you have the prawns rolled in the
:52:39. > :52:44.powder first? After. So we have the bacon in the pan...
:52:44. > :52:49.I have the dressing there, the oil and the vinegar. You want to dress
:52:49. > :52:53.the leaves and cook the prawns. So the garlic is blanched three times,
:52:53. > :52:57.blended with mayonnaise and that is the sauce? Yes, that is the dip to
:52:57. > :53:03.go on the plate. With you put the prawns into the oil. We are cooking
:53:03. > :53:10.those for a couple of minutes on eeth side if not less.
:53:10. > :53:15.That is your mayonnaise to go with So tell us about the restaurant,
:53:15. > :53:23.then in Birmingham? Loves restaurant. We are in the heart of
:53:23. > :53:29.the city. We are a couple of minutes away from the ICC. There
:53:29. > :53:35.are who covers. I run the kitchens, my wife runs the back of the house.
:53:35. > :53:40.Sorry, the front of house. She does the restaurant and all of the wines.
:53:40. > :53:45.And pretty much does everything else! So we have the prawns. The
:53:45. > :53:50.sauce is more or less done. That's the coating. The only thing
:53:50. > :53:55.to go into the coating is a little bit of chicken salt.
:53:55. > :54:02.Chicken salt? Yes, we have made it by brightening down the chicken
:54:02. > :54:07.skin and then the chicken skin is rosed in the oven until it is nice
:54:07. > :54:10.and crispy. So you get a lovely chicken flavour. We use it to add
:54:10. > :54:16.the flavour to it that is not there already.
:54:16. > :54:26.There are the prawns there ready. That is great. The prawns are
:54:26. > :54:28.
:54:28. > :54:37.rolled through this. Great.
:54:37. > :54:45.What does the popcorn bring to it? It is just a lovely kprafplt we
:54:45. > :54:51.were looking for a coating to go on this, this is gluten-free. It is
:54:51. > :55:01.fantastic on the plate. The flavour is lovely with the popcorn.
:55:01. > :55:03.
:55:03. > :55:08.Now you, do you remember the dish you did at the competition? Yeah,
:55:08. > :55:18.basically you have to cook three dishes. From the three dishes, they
:55:18. > :55:20.
:55:20. > :55:25.must be cooked perfectly. I did a lamb dish and an orange souffle.
:55:25. > :55:31.We have had in the last year's competition finalist, she was
:55:31. > :55:36.working in a fish and chip shop. It can transform your life if you
:55:36. > :55:41.enter. If there is anybody out there who is under 30, who wants to
:55:41. > :55:46.enter the competition, it is one of the most amazing competitions you
:55:46. > :55:48.can be involved N the entries are to be in by the 28th of.
:55:49. > :55:52.All of the information is on the website.
:55:53. > :56:02.So tell us what that is again? is popcorn pork tiger prawns.
:56:02. > :56:06.Easy as that. It looks great.
:56:07. > :56:13.First time round. APPLAUSE
:56:13. > :56:20.Don't worry, only 3..5 million people watching. Dive into that.
:56:20. > :56:23.Tell us what you think. This is the first time you have r tried it?
:56:23. > :56:30.combination of pork and bacon is a classic.
:56:30. > :56:37.Pork is bacon! Prawns and bacon! is delicate, the garlic mayonnaise
:56:37. > :56:42.it is smooth. Delicate. Lovely. It is great with the acid
:56:42. > :56:47.underneath. You can calm down now. If only for
:56:47. > :56:53.a minute, you have the Omelette Challenge after that. Now we need
:56:53. > :57:03.wine. Let's see what Tim has chosen wine. Let's see what Tim has chosen
:57:03. > :57:10.
:57:10. > :57:15.-- Steve's stunning prawns. Steve, prawns and pork scratchings
:57:15. > :57:22.in the same recipe? Bring it on! An unusual combination of flavours but
:57:22. > :57:27.I am up for the challenge it represents. I have a white wine, I
:57:27. > :57:31.need something that should be off- dry. If you are feeling flush, you
:57:31. > :57:35.could go with something like this, that is deliciously spicy, but I
:57:35. > :57:45.think I have found something that works better with every element of
:57:45. > :57:47.
:57:47. > :57:57.the dish. It comes from New Zealand it is Waimea Pinot Gris 2011.
:57:57. > :58:07.Pinot gree is light and fairly neutral. It mostly comes from Italy.
:58:07. > :58:11.Pinoit Gris is richer in texture. On the nose this is rich and creamy
:58:12. > :58:17.with lots of exotic spices and bags of fruit. On the pallet, even
:58:17. > :58:22.though the wine is off-dry, it works nicely with the delicate
:58:22. > :58:27.flavours of the tiger prawns. There is a smokey undertone, picking up
:58:27. > :58:34.on the smoked bacon relish and the spiciness, which is a perfect
:58:35. > :58:39.compliment to the garlic mayonnaise and the savoury sengs of the
:58:39. > :58:44.popcorn-coated prawns. Steve, what a great dish, I hope that the wine
:58:44. > :58:49.does it justice. The wine is great.
:58:49. > :58:54.He is on form today. Three fantastic wines.
:58:54. > :58:59.This one is slightly more money at �8.99, but still a bargain again.
:58:59. > :59:03.If you cook this at home, that is the wine to go with it.
:59:03. > :59:09.And bacon popcorn is the way forward it tastes delicious.
:59:09. > :59:13.Now, it is time for Celebrity MasterChef. The four hopefuls have
:59:13. > :59:23.a final chance to impress. Who will stay and who will go? Let's find
:59:23. > :59:35.
:59:35. > :59:44.This is your chance to the food that YOU think will keep
:59:44. > :59:47.Jamie's promising us the classic and juniper berry sauce.
:59:47. > :59:51.He's got red wine, celeriac and sweet potato.
:59:51. > :59:53.But will that venison hold up
:59:53. > :59:57.with all those other big flavours around the outside?
:59:57. > :59:59.You all right, James? This is a combination of very strong flavours.
:59:59. > :00:01.Yes. Can you balance these successfully? I think so.
:00:01. > :00:03.I think the sauce, with the rich ruby colour,
:00:03. > :00:06.got some colour in my root vegetables
:00:06. > :00:11.and the greens, I think it will look fantastic.
:00:11. > :00:12.Are you staying in the competition?- Do you want to?
:00:13. > :00:14.I can't tell you how much fun I've had.
:00:14. > :00:16.It's been fantastic and I'd love to be able to stay on.
:00:16. > :00:26.If I can stay on today, I'd be thrilled.
:00:26. > :00:29.
:00:29. > :00:31.Anne, what are you going to cook for us?
:00:31. > :00:33.Pan-fried scallops with salad,
:00:33. > :00:35.with mango and avocado and red pepper
:00:35. > :00:38.and a chilli dressing.
:00:38. > :00:41.A bit of sunshine, a bit of Australia in there? A little bit there, yes.
:00:41. > :00:46.Combination of flavours are absolutely beautiful, I think.
:00:46. > :00:49.You are halfway. Just 30 minutes left.
:00:49. > :00:51.'Javine has chosen a fillet of beef with celeriac and parsnip mash.'
:00:51. > :00:56.I love the idea of it. I think it's a great dish.
:00:56. > :01:00.Javine, can you put the horrors of that tart behind you? I hope so.
:01:00. > :01:05.How? Just make sure that I do this dish perfectly for you guys.
:01:05. > :01:07.The only problem with this dish
:01:07. > :01:12.is I haven't actually done the celeriac and parsnip mash before.
:01:12. > :01:15.I normally just do it with potato mash,
:01:16. > :01:21.but I thought I'd put a twist on it- at the last minute and I changed it.
:01:21. > :01:27.She's attempting for the first time- ever celeriac and parsnip mash.
:01:27. > :01:33.to come here and do a dish that is unpractised.
:01:33. > :01:35.Steve? Big day for you? Yes, I'm enjoying it.
:01:35. > :01:38.At least I'm cooking something I'm comfortable with. Garlic mash.
:01:38. > :01:41.It's a lovely fillet steak
:01:41. > :01:43.and there's some green beans on there as well.
:01:43. > :01:45.It's my favourite, so I thought I'd share.
:01:45. > :01:47.What's that sauce thing that's going on? This is a peppercorn sauce.
:01:47. > :01:57.I figured you might like a sauce, so I thought I'd make the effort.
:01:57. > :01:59.'For Steve, his favourite dish to eat, steak, beans, garlic mash.'
:01:59. > :02:09.But now he's also adding to it a cream sauce.
:02:09. > :02:10.
:02:10. > :02:13.Last five minutes!
:02:13. > :02:21.30 seconds to go.
:02:21. > :02:27.That's it, celebrities. Time is up.
:02:28. > :02:30.Jamie has cooked a fillet of venison
:02:30. > :02:32.with a redcurrant and juniper sauce,
:02:32. > :02:38.served with greens and a root veg mash.
:02:38. > :02:45.Good-looking plate of food, Jamie.
:02:45. > :02:49.The sweetness of your vegetables with the sweetness of your sauce
:02:49. > :02:52.is quite strong, but then you get flecks of peppercorns
:02:52. > :02:55.and bits of juniper berry, the richness of that,
:02:55. > :02:58.very well cooked, beautifully seasoned piece of venison.
:02:58. > :03:01.Even your green veg are lovely and iron-rich,
:03:01. > :03:03.so the whole thing comes together as one.
:03:03. > :03:11.I like it a lot. I really like it a lot.
:03:11. > :03:13.Anne has pan-fried her scallops
:03:13. > :03:15.and serve them with a mango, pepper
:03:15. > :03:25.and avocado salad with a chilli dressing.
:03:25. > :03:26.
:03:26. > :03:28.Flavours are absolutely great.
:03:28. > :03:30.You've got to turn your head to a little bit of finesse here, Anne.
:03:30. > :03:33.OK. Your dishes needs to be as elegant as you.
:03:33. > :03:36.Aw, how sweet.
:03:36. > :03:39.Steve's dish is peppered steak with garlic mash,
:03:39. > :03:48.green beans and a peppercorn and shallot sauce.
:03:48. > :03:51.Your piece of beef, fiery with that pepper on the outside,
:03:51. > :03:53.for me, is cooked absolutely perfectly.
:03:53. > :03:56.The sauce is powerful. Really powerful and really rich.
:03:56. > :03:58.And it's actually a shame it's not a little bit thinner
:03:58. > :04:01.to bring the whole dish together as one.
:04:01. > :04:05.Yes, I'm actually impressed.
:04:05. > :04:08.Javine hopes to impress the judges with her fillet of steak,
:04:08. > :04:11.served with parsnip and celeriac mash, caramelised shallots
:04:11. > :04:16.spinach and a red wine jus.
:04:16. > :04:20.I really appreciate the work that's gone into this presentation.
:04:20. > :04:30.I think it's really pretty. Thanks.- It's the best-looking dish here.
:04:30. > :04:34.
:04:34. > :04:35.That's good.
:04:35. > :04:37.That's really, really good.
:04:37. > :04:41.It is sweet and it is fruity and it's earthy and it's woody
:04:41. > :04:44.because of the puree. I love your jus,
:04:44. > :04:46.love the seasoning, but that spinach is a problem.
:04:46. > :04:55.Not all the leaves are cooked and it's leaking water. Yes.
:04:55. > :04:57.Thanks for your efforts.
:04:57. > :05:00.Now we are going to make the decision of who stays
:05:00. > :05:02.and which one of you is going home.
:05:02. > :05:09.Thanks very much.
:05:09. > :05:11.'An exciting three days actually with our four celebs
:05:11. > :05:13.'and I think they've come up trumps.'
:05:13. > :05:16.All four of them have showed real staying power.
:05:16. > :05:18.The best contestant from these celebrities
:05:18. > :05:21.throughout the competition has been Javine.
:05:21. > :05:27.But, her tart was an absolute disaster.
:05:27. > :05:30.No-one was more surprised a tart shape came out of that oven than Jamie.
:05:30. > :05:33.It was nothing short of a miracle. But, his venison dish was great.
:05:33. > :05:38.Really great.
:05:38. > :05:40.In the classic recipe test, Anne's pastry wasn't cooked enough,
:05:40. > :05:43.still sitting on the metal base,the cream splashed across the top.
:05:43. > :05:45.That scallop dish was absolutely delicious.
:05:45. > :05:48.I loved the taste of her salad.
:05:48. > :05:52.However, her dish was far too big and unwieldy.
:05:52. > :05:55.John, it was bordering ugly. Again, finesse.
:05:55. > :05:57.Steve has complicated the whole of the judging process.
:05:57. > :06:00.He had a disastrous start,
:06:00. > :06:03.but today, he produced the best tart, actually.
:06:03. > :06:05.Steve's steak was nice, really well-seasoned
:06:05. > :06:10.and that mashed potato to me was a revelation.
:06:10. > :06:20.Who's leaving, John? Who's leaving?
:06:20. > :06:21.
:06:21. > :06:23.We do really, honestly appreciate
:06:23. > :06:31.the amount of work and effort you've put into this.
:06:31. > :06:39.The person leaving us is...
:06:39. > :06:41.Anne.
:06:41. > :06:48.Thanks, Anne, very much.
:06:48. > :06:57.SHE EXHALES SHARPLY
:06:57. > :06:58.And
:06:58. > :06:59.And there
:06:59. > :07:02.And there is
:07:02. > :07:07.And there is more from Celebrity MasterChef on next week's show.
:07:07. > :07:11.Right it is time to answer some of your foodie questions. Each caller
:07:11. > :07:16.helps to decide what I'll be cooking for Sally at the end of the
:07:16. > :07:21.show. The first caller on the line is Richard. Hello, Richard. Are you
:07:21. > :07:27.snowed in? It is not too bad. Nice and white.
:07:27. > :07:31.How can I help you? What is your question? I have local venison. I
:07:31. > :07:35.wanted to do a casserole in a slow cooker. I really wanted to know
:07:35. > :07:39.what herbs or spices to put in there to make it a little bit
:07:39. > :07:45.interesting. I have Swede and carrot and other root vegetables to
:07:45. > :07:51.go with it and a bottle of Merlot. Sounds good to me. What about
:07:51. > :07:56.venison and spices for the stews? If you are doing a stew, dice up
:07:56. > :08:02.the venison. Roast it off. Addtime, juniper berries, peppercorns, add
:08:02. > :08:05.the red wine and cook it for about two to three hours. To add
:08:05. > :08:11.something different, add a little bit of chocolate.
:08:11. > :08:15.But the spices you are using are juniper? The hardy herbs. The
:08:15. > :08:20.rosemary, thyme, bay leaves, definitely. The slow cooker is good
:08:20. > :08:28.as well. Slow cookers are fantastic. Don't
:08:28. > :08:34.forget to seal it in the pan first. Seal it with seasoned flour? Yes,
:08:34. > :08:39.not too much. People always put in too much flour then the stew
:08:40. > :08:48.becomes heavy. Seal it off in the hot pan and put it in your hot
:08:48. > :08:52.cooker, or your slow cooker. Well, I love hazelnuts but I can't
:08:52. > :08:59.stand meringue, so it will have to be the curry.
:08:59. > :09:05.Now, David with us from Glasgow. How old are you, David? Nine.
:09:05. > :09:10.Is it snowing where you are? So, you are in the kitchen cooking,
:09:10. > :09:15.tell us what question do you have for us? I was wondering if you
:09:15. > :09:20.could help with a pizza dough. You need a flour called double zero
:09:20. > :09:25.flour. It is in the supermarket. You need a bag of that and semolina
:09:25. > :09:33.flour. That is also in the supermarket. You take 800 grams of
:09:33. > :09:40.flour, 200 grams of semolina flour. Then take a packet of yeast. Put in
:09:40. > :09:46.one of those. A tablespoon of sugar, a tea spoon of salt and mix it
:09:46. > :09:52.together with a little bit of water. Mix it together. Leave it for half
:09:52. > :09:57.an hour or an hour and roll it out and put on the toppings.
:09:57. > :10:02.These guys will tell you their five results.
:10:02. > :10:08.Pepperoni. I love cheese. A bit of chilli.
:10:08. > :10:14.I will be having a slice of that as well. I will be there at about 5pm
:10:14. > :10:20.is that okay? Yes. What do you want to see at the end
:10:20. > :10:25.of the show, food heaven or food hell? Food heaven.
:10:25. > :10:28.Good boy! Right it is time for the Omelette Challenge. I'm assuming
:10:28. > :10:32.you have been doing a bit of practising.
:10:32. > :10:36.I did a few but they ended up in the bin.
:10:36. > :10:46.Bryn, you can put the clocks on the screens please.
:10:46. > :11:00.
:11:00. > :11:07.Pretty quick. Pretty quick. The concentration on the faces
:11:07. > :11:17.there. It is wrong, isn't it! You make us
:11:17. > :11:19.
:11:19. > :11:29.come on here, mate. I set fire to myself! You always put the handles
:11:29. > :11:38.of the pans over the flames! This one... Come on, that is fair.
:11:38. > :11:48.I have a straw for that! Right, Steve... Yeah? How quick do you
:11:48. > :11:54.think you did it in? About 23, 24. You did it, unbelievably, in 18.6
:11:54. > :12:04.seconds. But it is going in the bin! Come
:12:04. > :12:06.
:12:06. > :12:16.on! I have the power! Lawrence Keogh? Yes, chef? You did it...
:12:16. > :12:18.
:12:18. > :12:23.on with it! In 17.84 seconds! That puts you there...! Get in! Come on!
:12:23. > :12:27.How many times has he not put me up there.
:12:27. > :12:33.You are now, officially, the fastest so far. Congratulations!
:12:33. > :12:40.You can't believe it. They are acting like children! So, up next,
:12:40. > :12:42.will I be cooking the food heaven, lamb, or food hell, the hazelnut
:12:42. > :12:46.meringue with coffee and hazelnut praline cream. First though is
:12:46. > :12:56.Raymond Blanc. He is making a delicious-looking souffle but first
:12:56. > :13:14.
:13:14. > :13:24.he is off to find the best of friend Eric Charriaux, owner of a
:13:24. > :13:24.
:13:24. > :13:30.Hey, hello, Raymond is a champion
:13:30. > :13:33.So I try to split my loyalties. I'm in crisis at the moment.
:13:33. > :13:36.Listen, I live 35 years here.
:13:36. > :13:41.I love my French wine, I love my France, but I also love England very much. So what do you do?
:13:42. > :13:45.And there are delicious cheeses. Absolutely.
:13:45. > :13:47.This one is a goat cheese.
:13:47. > :13:51.Goat milk. Put a big one. Put the big one. I've got a big appetite.
:13:51. > :13:57.I think some fantastic cheese is being made, by young craftsmen
:13:57. > :14:00.who are connecting with their craft,
:14:00. > :14:05.and that possibly must be the biggest triumph of a agriculture in Britain today.
:14:05. > :14:07.What do you think, Raymond?
:14:07. > :14:10.I think I'll take it.
:14:10. > :14:13.Raymond's chosen three English cheeses -
:14:13. > :14:18.Oxfordshire goat, a Yorkshire blue and a Berkswell sheep's cheese.
:14:18. > :14:22.From France, a Comte and a ripe Chambertin.
:14:22. > :14:26.Merci, Eric. When you have aselection of cheeses, you should try
:14:26. > :14:30.to eat them according totheir level of strength and acidity.
:14:30. > :14:34.For this plateful,I will use the goat's cheese first and then the last the blue.
:14:34. > :14:38.The blues are always the last becauseyou find them mostly the most acidic,
:14:38. > :14:41.but do whatever you want.
:14:41. > :14:47.Just enjoy your cheese. So now, the first dilemma.
:14:47. > :14:49.The great thing about tonight is what this table is all about -
:14:49. > :14:59.we're sharing a special moment andthe cheese, of course, is just right.
:14:59. > :15:15.
:15:15. > :15:17.Hello, Patricia. Patricia Michaelson- is a cheese connoisseur
:15:17. > :15:19.and owner of two award-winning cheese shops in London.
:15:19. > :15:24.There you go. She's got three cheeses in mind for Raymond's souffle.
:15:24. > :15:29.Raymond has chosen a Comte from his native eastern France to make his classic cheese souffle.
:15:30. > :15:34.The Comte cheese souffle, I reallyhave a huge affection for it because-it was given to me quite regularly.
:15:34. > :15:37.People tell you, "Oh, souffle, oh, mon Dieu, c'est terrible,
:15:37. > :15:40."open the oven door, it'll collapse,-if you breathe, they'll collapse."
:15:40. > :15:46.Of course not. They're so simple tomake when you know what's happening.
:15:46. > :15:48.Start by preparing a dish.
:15:48. > :15:55.So just butter your dish and the butter will help it to rise, OK?
:15:55. > :15:58.Breadcrumbs, look how beautifully they're coating.
:15:58. > :16:00.They're not too fine.
:16:00. > :16:04.I want to have texture, I want to bite into them.
:16:04. > :16:07.Tres bien. Then begin the souffle base.
:16:07. > :16:11.I'm going to simmer my milk here, voila.
:16:11. > :16:14.The butter in here, we've got 50g.
:16:14. > :16:17.I don't want to colour it, I just want to melt it down and
:16:17. > :16:19.of course we have your friend here,
:16:19. > :16:22.very close to you, which is just perfect.
:16:22. > :16:30.The world is absolutely perfect.
:16:30. > :16:37.I don't normally cook like that in my kitchen, you know, so it's a treat for me. It's a big treat.
:16:37. > :16:42.When the butter has melted, add flour and whisk until smooth.
:16:42. > :16:46.So I want to give it a bit of colour,little bit of nutty flavour to my souffle, OK?
:16:46. > :16:55.And the flour will be nicely cooked and this is very digestible.
:16:55. > :17:05.Gradually add warm milk, which has been simmering gently.
:17:05. > :17:08.Look, that's it. You've got no lump whatsoever.
:17:08. > :17:13.Then season with salt, pepper and a tablespoon of Dijon mustard.
:17:13. > :17:15.Oh, it works.
:17:15. > :17:23.A nice lump of mustard here.
:17:23. > :17:27.That's what you are looking for,you know, in terms of thickness, no?
:17:27. > :17:30.Next, add three egg yolks.
:17:30. > :17:33.That gives a richness to your base.
:17:33. > :17:36.And 160g of Comte cheese.
:17:36. > :17:39.Voila.
:17:39. > :17:42.So let the cheese melt very nicely.
:17:42. > :17:44.You can see how shiny it is.
:17:44. > :17:47.I love to see that.
:17:47. > :17:50.Now, put the lift into your souffle with six egg whites.
:17:50. > :17:56.You know what? I feel absolutelyexhausted. I cracked so many eggs.
:17:56. > :17:57.Bit of lemon juice here.
:17:57. > :17:59.Whisk until they form soft peaks.
:17:59. > :18:01.I'm going to be muscle man.
:18:01. > :18:10.Again, I'm so fit. An electric mixer is always an option.
:18:10. > :18:14.You can really beat them as long asyou want to, so nothing can go wrong.
:18:14. > :18:18.Add a third of the egg whites to the warm base mixture.
:18:18. > :18:20.Mix very fast to lighten the base.
:18:20. > :18:24.The base must be warm, otherwise the mixture will go lumpy.
:18:24. > :18:27.Then, fold in the rest of the egg whites.
:18:27. > :18:31.Go right from underneath.
:18:31. > :18:36.My souffle base is ready.
:18:36. > :18:39.Just a bit of Comte on the top.
:18:39. > :18:42.Voila.
:18:42. > :18:49.So 180C pre-heated oven and you cook- your souffle for 20 minutes.
:18:49. > :18:52.While the souffle cooks, prepare a sauce.
:18:52. > :18:56.Voila. Boil double cream...
:18:56. > :18:58.Add some Comte...
:18:58. > :19:03.So of course the more cheese you put- in, the more it thickens, so becareful how much cheese you put in.
:19:03. > :19:08.A pinch of cayenne pepper and a splash of kirsch liqueur.
:19:08. > :19:10.That is cherry alcohol.
:19:10. > :19:15.Interesting, how cherry goes so well with dessert, with cheese.
:19:15. > :19:21.So now it is beautifully rich and lovely.
:19:21. > :19:23.That's nice.
:19:23. > :19:30.Tres bien.
:19:30. > :19:36.Patricia! Whoa! You like your cheese- but you like your wine too, eh?
:19:36. > :19:39.That's it. Sorry. Me too.
:19:39. > :19:46.Oh, isn't that perfect?
:19:46. > :19:48.So...
:19:48. > :19:52.today there's no guilt, OK?
:19:52. > :19:54.Fabulous. Mmm.
:19:54. > :20:02.Merci, Patricia. Thank you.
:20:02. > :20:02.Right
:20:02. > :20:03.Right it
:20:03. > :20:07.Right it is
:20:07. > :20:11.Right it is that time of the show to find out if I am making Sally
:20:11. > :20:16.Field's food heaven or food hell. She is stuck in snow in Paris. We
:20:16. > :20:20.spoke it her earlier on phone. She said that food heaven would be a
:20:20. > :20:27.shoulder of lamb. I like lamb at this time of year.
:20:27. > :20:36.It is a transition between lamb and hoggit. It has lots of flavour. It
:20:37. > :20:40.can be cooked with lots of lovely spices. Or, hazelnut was the
:20:40. > :20:46.dreaded food hell. We could be making a hazelnut meringue with
:20:46. > :20:52.coffee and hazelnut praline cream. But it was never any doubt.
:20:52. > :20:54.A no-brainer. They all ate it for breakfast this morning! I will
:20:54. > :20:59.breakfast this morning! I will starting with the lamb shoulder.
:20:59. > :21:04.This is a different way of doing a lamb curry. I like doing the
:21:04. > :21:14.shoulder. It is a big lump of meat that can be ripped off after it is
:21:14. > :21:19.cooked, but the good thing about this is it is very inexpensive. So
:21:19. > :21:27.the shoulder is very inexpensive at this time of year. So that goes in.
:21:27. > :21:36.Lawrence is chopping up the potatoes and Steve is doing the
:21:36. > :21:42.onions and Bryn doing the garlic. I have cardamom, chilli, ginger,
:21:42. > :21:47.curry leaves, fennel, cumin, cloves, peppercorns and some cinnamon. Then
:21:47. > :21:54.this is the added ingredient. This is tamarind. I lo love it with lamb,
:21:54. > :21:59.but it is great with duck. You must cook with tamarind quite a bit?
:21:59. > :22:04.cuts through the fattiness. Really, really well. Obviously lamb is
:22:04. > :22:08.fatty, the tamarind cuts through it. You can get it fresh in the
:22:08. > :22:17.supermarket as well. It is slightly bitter.
:22:17. > :22:26.So, basically we pop all of this into the grinder. This has the
:22:26. > :22:32.fenugreek seeds in it as well. You end up with a madras-style powder.
:22:32. > :22:37.The lamb will happily sit there. Next we can add our spices to this.
:22:37. > :22:42.Use a decent sized pot with this. We mentioned the slow cooker
:22:42. > :22:48.earlier, you can make this in the slow cooker. That would be really
:22:49. > :22:53.nice. So the oil goes in. The onions go in. We get these cooking
:22:53. > :22:57.away nicely. Turn that up a little bit. We are
:22:57. > :23:06.just sealing off the lamb to get a nice bit of colour on it. This is
:23:06. > :23:16.going to be pot-roasted. The spices they can go in with the
:23:16. > :23:25.
:23:25. > :23:31.onions. All of that goes in with the spices,
:23:31. > :23:37.the onions, the garlic, the ginger. Sally would have loved this. This
:23:37. > :23:42.is a chef's dish as well. In goes the tamarind. The cardamom, the
:23:42. > :23:47.curry leaves they go in as well. Throw the whole lot in. It is a
:23:48. > :23:53.great dish for this kind of weather. You can just pop it in the oven and
:23:53. > :23:58.walk away and leave it. How long will it take in the oven?
:23:58. > :24:04.About four hours. Enough time to go down the pub,
:24:04. > :24:11.Bryn! All of these stews, the slow cooking... In we go with the beef
:24:11. > :24:15.stock. You can buy it from the supermarket. It is the liquid stock.
:24:15. > :24:21.You have this madras-style curry. Then of course you can take the
:24:21. > :24:27.lamb and pop.that in. The good thing about the pot
:24:27. > :24:32.roasting it keeps in the moisture. That is the thing. If you can drain
:24:32. > :24:41.off the potatoes. We need butter. We can fry off the spices with the
:24:41. > :24:46.chilli, the coriander. Pop the lid on our curry. About 106
:24:46. > :24:53.centigrade. Gently, gently cook it and we end up with the stew. It
:24:53. > :24:57.needs about a good four hours. We drain that off. Any butter, guys? A
:24:57. > :25:03.little bit of butter. The spices can go in.
:25:03. > :25:09.If you can saute off the potatoes that will be great.
:25:09. > :25:14.You can add the spices in there. A little bit of chilli, turmeric, the
:25:15. > :25:21.mustard seeds. Get a bit of colour and add in chopped coriander at the
:25:21. > :25:26.end. Now this, we have our lamb. We can bring this out.
:25:26. > :25:35.Get your hands off it! This is where I think this dish comes into
:25:35. > :25:41.its own. That is man's food, isn't it?
:25:41. > :25:45.is a dinner for one in Yorkshire! What I thought when I was doing the
:25:45. > :25:50.recipe, we can take the forks and this is where you rip all of this
:25:50. > :26:00.apart. So, the lamb just falls apart.
:26:00. > :26:02.
:26:02. > :26:10.Away from the bone like that. You can utilise everything if you
:26:10. > :26:15.roasted this off, you would not get the meat falling off it.
:26:15. > :26:24.We mentioned hoggit, you can also do it with mutton. Then this goes
:26:24. > :26:29.back into the pan. The thing is with that, you take
:26:29. > :26:37.the meat off, then you serve it with the bone at table as well.
:26:37. > :26:43.Then we can finish this off with a little bit of coriander in there.
:26:43. > :26:48.A bit of salt over the top. The potatoes are ready.
:26:48. > :26:54.What's in the potatoes again? Chilli, turmeric, mustard seeds.
:26:54. > :26:59.That is done. Then a bit of coriander at the end.
:26:59. > :27:06.You can serve this with some rice as well.
:27:06. > :27:11.This is perfect for today. If you can get the wine out?
:27:11. > :27:15.have a Valpolicella Ripasso 2010 interest Marks & Spencer. It is
:27:16. > :27:25.�8.99. And look at this. This is what you
:27:26. > :27:28.
:27:28. > :27:35.end up with. Who wouldn't want this?! A warm winter curry. Sally
:27:35. > :27:38.has asked us to send her the recipe. We will do for this one.
:27:38. > :27:46.To me that is the perfect winter warmer.
:27:47. > :27:52.Dive into that. A big chunk of bread. A few poppadoms. Dive in.
:27:52. > :27:55.Tell us what you think of that one. Saturday night eating.
:27:55. > :28:00.Come on. That is fantastic. Cooking it whole on the shoulder
:28:00. > :28:05.make it is a little different. You get the flavour from the bone.
:28:05. > :28:10.Don't muck about. Cooking it whole it is slightly
:28:10. > :28:16.different doing it that way! If you didn't want to use that, you can
:28:16. > :28:20.use whatever you want. Right, see you later. I'm sorted!
:28:21. > :28:27.You can do pheasant in there, maybe something like that.
:28:27. > :28:32.It is like a tagine as well? And I have seen Lincoln, don't forget it.
:28:32. > :28:39.It is fantastic. That is all from us today on Saturday Kitchen Live.
:28:39. > :28:44.Thanks to Steve Love, Bryn Williams, Lawrence Keogh. The brilliant,
:28:44. > :28:48.Sally Field. She was stuck in the snow in Paris. Remember all of the