:00:13. > :00:23.Good morning, we're back and it's time to get cooking, this is
:00:23. > :00:37.
:00:37. > :00:43.Welcome to the show, cooking will be live in the studio and two great
:00:43. > :00:50.British chefs, a man whose unique style of cooking has gained him a
:00:50. > :00:57.Michelin star, it is Wing Commander Glynn Purnell. Chucks away! It is
:00:57. > :01:02.unbelievable, you actually look like you stepped out of 1945. A
:01:02. > :01:09.chef who worked with White before winning stars for his restaurant
:01:09. > :01:16.the Hardwick in Wales, making his debut, it is the brilliant chef,
:01:16. > :01:20.Stephen Terry. Squadron leader, are there many for you? Butternut
:01:20. > :01:30.squash veloute, sharp English cheddar on it. Something they would
:01:30. > :01:32.
:01:32. > :01:39.eat in the war. Duck, confit duck leg, mixed with triple-cooked
:01:39. > :01:45.potato, wore chesser sauce, Tabasco, skins, fried egg on top and a
:01:45. > :01:49.lovely salad, truffle oil, celeriac and radish. Seasonal and delicious.
:01:49. > :01:56.Great dish. Two great recipes from our chefs, we have our brilliant
:01:56. > :02:03.line up of foody films from the BBC archive, we have The Great British
:02:03. > :02:08.Menu, and Rick Stein and Keith Floyd. Our guest is a genuine music
:02:08. > :02:11.phenomenon. He has a double platinum album, it is The Voice
:02:11. > :02:16.himself, Mr Russell Watson. And even better because you're a
:02:16. > :02:19.northern lad. Absolutely. haven't done too bad for someone
:02:19. > :02:24.who hasn't passed a single exam in your life and gone on to huge
:02:24. > :02:28.success. I feel like a very lucky man. And the first six years of my
:02:28. > :02:33.life were in factory. We will talk about that. You have a passion for
:02:33. > :02:40.football. But everything is linked in your career it has helped you
:02:40. > :02:45.along the way? It has been an amazing journey. 21 years now.
:02:45. > :02:50.are here to eat. I am, and drink. I have been told. At the end of the
:02:50. > :02:54.show I will cook you food heaven or hell, it is something based on your
:02:54. > :02:58.favourite ingredient, or nightmare ingredient, heaven or hell. Up to
:02:58. > :03:04.the studio audience and viewers to decide. Food heaven, in all your
:03:04. > :03:08.travels around the world, you have just come back from Japan, pick an
:03:08. > :03:12.ingredient from anywhere in the world? I didn't have miss my roast
:03:12. > :03:19.chicken. On my travels two things I look forward to when I get home,
:03:19. > :03:25.that will be fish, chips and mushy peas and roast chicken and roast
:03:25. > :03:30.potatoes. Comfort food. None of that veloute stuff! What about food
:03:30. > :03:35.hell? I'm not a big fish food fan, prawns and things like that don't
:03:35. > :03:39.work out for me. The whole dim sum philosophy, it isn't for me.
:03:39. > :03:42.have just written the recipe, it is chicken or prawn dim sum. I have a
:03:42. > :03:46.lot of people's favourite, including mine, a whole roast
:03:46. > :03:51.chicken. The chicken is covered with pass sill and cream cheese
:03:51. > :04:01.under the skin, topped with butter and roasted. To keep it moist it is
:04:01. > :04:03.
:04:03. > :04:13.served with bread sauce, spring greens. Proper gravy, the stuff my
:04:13. > :04:13.
:04:13. > :04:21.dad used to make with the spoon sticking up. Not that bad! Or prawn
:04:22. > :04:26.dim sum, pork and prawn dumplings, teryaki prawns, and serve them with
:04:26. > :04:30.a crunchy prawn sesame seed toast and a dipping sauce. See the colour
:04:30. > :04:36.change. That is the idea. You have to wait until the end of the show
:04:36. > :04:41.to see what Russell gets. Two Saturday Kitchen viewers here.
:04:41. > :04:46.Alice who have you brought with you? My best friend Laura. You met
:04:46. > :04:50.in Glynn's neck of the woods? both went to universities. Now you
:04:50. > :04:54.are living in London? Yes. Are you following each other for the rest
:04:54. > :05:00.of your life? You both do two different things, what do you do?
:05:00. > :05:04.work in administration at the Horse Race Betting Levy Board. What does
:05:04. > :05:09.that mean? They collect tax from bookmakers and use it to improve
:05:09. > :05:12.horse racing. Laurel what do you do? I work at the Institute of
:05:12. > :05:17.Child Health in the rheumatology unit in research. Any questions on
:05:17. > :05:22.food, don't hesitate, fire away, find out what Russell will be
:05:22. > :05:32.eating at the end of the show. If you would like to get in touch with
:05:32. > :05:35.
:05:35. > :05:39.the McCauley this number. -- the show call this number.
:05:39. > :05:45.I will be asking you if you get in touch whether Russell should have
:05:45. > :05:54.food heaven or hell. Roast chicken, dim sum? Bring out
:05:54. > :06:02.the roast chicken. He's the most innovative chef to
:06:02. > :06:08.come out of Birmingham, he wrote that, it's Glynn Purnell. I'm going
:06:08. > :06:13.to call you jam me what did you call me? Wing Commander. It is not
:06:13. > :06:17.a fashion statement. Tell us what it's for, while we're doing the
:06:17. > :06:24.dish. Let's get the squash soup on dish. Let's get the squash soup on
:06:24. > :06:30.first. You can chop that I will do the carrots. You start any good
:06:30. > :06:37.soup with onion, garlic and carrots. The reason you look like that is
:06:37. > :06:44.for a good cause? The whole of Purnell's kitchen, November is Man
:06:44. > :06:54.Month, where proper men grow moustaches, and we get sponsored to
:06:54. > :06:55.
:06:55. > :07:04.do it. It is called Movember we're called Mo- Bros, if you see another
:07:04. > :07:10.man on the street with a hand some thing on his lip, you give them the
:07:10. > :07:18.nod. I think I'm missing something here. On with the carrots. We have
:07:18. > :07:24.done that in Purnell s, but also at the other restaurant, the Asquith,
:07:24. > :07:32.I have just opened a cocktail, so all the cocktail waiters, have all
:07:32. > :07:35.grown a moustache as well! There are a few hairy women at Birmingham,
:07:35. > :07:39.but they don't work in my restaurant, and I certainly don't
:07:39. > :07:43.live with you. What's in the pan, you are going to get into trouble?
:07:43. > :07:50.I live in trouble, I want you to come with me into trouble. No way.
:07:50. > :08:00.What has gone in here? We have got our butternut squash, our shallots,
:08:00. > :08:00.
:08:00. > :08:08.our carrots. Bit of garlic. The small green pumpkins are fantastic
:08:08. > :08:13.for soup. Now is the time of year isn't it. When When I knew I was
:08:13. > :08:23.coming on I wanted to do something simple that someone can do at home,
:08:23. > :08:23.
:08:23. > :08:28.rather than putting crumble on cold plates, that is what I normally do.
:08:28. > :08:32.We have the squash in. Loads of different squash here, most of it
:08:32. > :08:37.comes from Kenya, South Africa, most of the squashs we can get. You
:08:37. > :08:43.can get onion squashs. spaghetti ones. All manner of
:08:43. > :08:48.different ones. We use cream of the crop, it is like an acorn shape.
:08:48. > :08:57.You get weird shapes. You can grow them at home, no worries. They do
:08:57. > :09:02.well on a compost heap. He's not paying attention. That's fine. Just
:09:02. > :09:11.trying to get this squash in. It is the same Serie as when you do a
:09:11. > :09:16.baked potato, salt on the bottom of a tray. Is this the Maldon salt?
:09:16. > :09:21.The cheaper industrial stuff is better, this is Maldon. You mean
:09:21. > :09:28.grit? Proper stuff that you put on the pavement when it shows. It is
:09:28. > :09:35.the same theory of the baked potato, it is taking the moisture out
:09:35. > :09:43.Retaining the flavour. Dice it with the garnish.
:09:43. > :09:48.I will dice the shallots, if you want to chop some of the herbs for
:09:48. > :09:56.the persalad. That is a mix of herbs, sage, parsley, tarragon, a
:09:56. > :10:01.bit of chopped everything. That is how quick I was, that's gone in the
:10:01. > :10:07.soup. The cocktail bar, I wanted to make a cocktail bar. I wasn't
:10:07. > :10:13.talking about that, you wanted to promote it? I'm not, I'm fisated,
:10:13. > :10:20.they call themselves -- fascinated, they call themselves mixologyists,
:10:20. > :10:30.I call them barmen. Don't put an umbrella in my pint. Not with this
:10:30. > :10:31.
:10:31. > :10:36.moustache any way. Do you get involved in the cocktail recipes?
:10:36. > :10:41.No, I just drink them. There is food in there? The restaurant that
:10:41. > :10:47.is within the same venue, is called the Asqith, I have a fantastic
:10:47. > :10:50.young team, all previously worked for me. Jessica at the one-star
:10:50. > :10:53.restaurant. They went off and did other things, they have come back
:10:53. > :10:59.to the area. I wanted another independent restaurant so they can
:10:59. > :11:04.run it with me overseeing it. Jason, Julia, both worked in Michelin-
:11:04. > :11:08.starred restaurants as well. It is exciting to see, don't get me wrong,
:11:08. > :11:13.I'm going bald and grey over it, but it is exciting to see young
:11:13. > :11:19.people giving a it a go. There is a food revolution in Birmingham?
:11:19. > :11:24.started it! There are a few growing up there? It is fantastic, really.
:11:24. > :11:28.15, 20 years a Birmingham was a bit of a dump, to be honest. I have
:11:28. > :11:32.lived in Birmingham all my life. It was a bit rough-looking, now they
:11:32. > :11:37.have developed it, we even get people like James Martin coming
:11:37. > :11:45.down to see us. Rather than driving through it, they are driving to it.
:11:45. > :11:48.We pay �25 to eat cornflakes, that is what you gave me? There were
:11:49. > :11:52.other courses. This is one of your traditional things. Tell us about
:11:52. > :11:56.that dish, it is one of your specialities? One of my
:11:56. > :12:06.specialities is it is basically slow-cooked, it has moved on since
:12:06. > :12:06.
:12:06. > :12:11.you last came. Are we on to cocoa pops! Rice crispies. A slow confit
:12:11. > :12:17.haddock, cooked in curry oil, cooked with a smoked haddock milk
:12:17. > :12:24.foam, infuse the milk with the haddock, then we thicken the milk,
:12:24. > :12:31.then we put it into a gun t sprays out like a really airy, moussey
:12:31. > :12:37.thing, served with spiced egg yolks. It sounds posh. Basically I'm off a
:12:37. > :12:41.council estate and it is my mum's haddock and eggs, put in a blender.
:12:41. > :12:51.Maybe you should come round my mum's house and she will cook it
:12:51. > :12:55.
:12:55. > :13:02.for you. If you want to ask a question call the number.
:13:02. > :13:12.You can find all the recipes and all the recipes on the show on the
:13:12. > :13:13.
:13:13. > :13:20.website. I'm intrigued by the eggs, get them on to cook? You are
:13:20. > :13:30.poaching the egg yolks. You want the richness in it. Not too much,
:13:30. > :13:32.
:13:32. > :13:37.chef. There was no cream then, just people like me.
:13:37. > :13:41.I don't want the whites, I'm not a big fan of egg whites, only in
:13:41. > :13:47.meringue. I like the texture of the egg yolk, it is a sauce that you
:13:47. > :13:54.could never make. We are going to do that to richen the soup up.
:13:54. > :13:57.have boiled the water and taken it off the heat? It is around about
:13:57. > :14:05.65-70 degrees. It is not aggressively cooking, sitting there,
:14:06. > :14:10.bathing in the water. I don't know if you can see that? S if rolling
:14:10. > :14:20.around there -- it is rolling around there, going, dam, it's warm.
:14:20. > :14:21.
:14:21. > :14:31.I will chop the roast. They have a lovely sort of carameliseed soft
:14:31. > :14:49.
:14:49. > :14:59.butternut squash. What cheese are you using? Cheddar. I like to use
:14:59. > :15:14.
:15:14. > :15:18.English cheeses. That salt baking the skwa, you can do that with all
:15:18. > :15:22.manner of different stuff. It is very nice. This goes into the oven
:15:22. > :15:32.for about 45 minutes or something like that? Just until it is nice
:15:32. > :15:42.
:15:42. > :15:48.and soft. There you go. That's just the garlic, all the
:15:48. > :15:53.herbs and the lot. This is a trustee dish you could knock up at
:15:53. > :16:03.home, especially this time of year. A bit of olive oil there, please,
:16:03. > :16:06.
:16:06. > :16:11.James. There we go, the veloute. Trait
:16:11. > :16:21.back in, there you go. Remind us what it is? A veloute of butternut
:16:21. > :16:22.
:16:22. > :16:28.squash, poached egg yolk, persalad, and English cheddar.
:16:28. > :16:31.and English cheddar. Right you get to dive into it. I
:16:31. > :16:36.presume if the egg you break it down the centre it helps with the
:16:36. > :16:46.texture of the soup as well. There is a little bit to top up
:16:46. > :16:47.
:16:47. > :16:51.there, we all get a taste. What do you reckon? Just need a bit more!
:16:51. > :16:57.It always worries me when they don't say more. We have done that
:16:57. > :17:04.in six or seven minutes, it is soup, easy, nice and rich. Squadron
:17:04. > :17:11.leader, it is magnificent, one more. The idea is you pass it down! We
:17:11. > :17:16.need some wine to go with this, we sent our wine expert, Suusy Atkins
:17:16. > :17:20.to see what to match with the squash soup.
:17:20. > :17:24.I'm at Taunton castle, home to the museum of Somerset, I'm going to
:17:24. > :17:34.head over the walls into town to find the best wines for today's
:17:34. > :17:35.
:17:35. > :17:39.dishes. Glynn you have made a soft,
:17:39. > :17:44.soothing winter warmer with your squash, my challenge is to find a
:17:44. > :17:49.ripe, rounded white to match with it. I'm zooming in on the
:17:49. > :17:52.generously fruity flavours like Chardonnay, something like this
:17:52. > :18:00.Australian example, although delicious would be overwhelming for
:18:00. > :18:06.this dish. Instead, I'm heading to France. The wine I have chosen is
:18:06. > :18:16.the Cave de Lugny Macon Villages. Charreden nais from the glrb
:18:16. > :18:20.Chardonnays from France have a more bury note, that work as treat here.
:18:20. > :18:27.This is gently scented with the flavours of peach. This is a
:18:27. > :18:32.youthful wine, it has enough fresh vitally to compliment the salad and
:18:32. > :18:40.cut through the soup. It finshes on the rounded bury note, which is
:18:40. > :18:46.crucial to match up with the egg yolks, the cubes of roasts squash.
:18:46. > :18:52.Glynn, this is taeplting dish for the autumn, this is -- a tempting
:18:52. > :18:56.dish for the autumn. Everybody is diving into the soup. That is a
:18:56. > :19:02.mature cheder? Really sharp, making the glands sweat. There is another
:19:02. > :19:07.one out there, Lincolnshire Poacher. What do you think of the wine?
:19:07. > :19:12.and creamy, perfect for the soup. What do you reckon to the soup as
:19:12. > :19:16.well? Amazing, so nice. Tasty, very tasty, I like the egg yolk element
:19:16. > :19:21.and the way it blends in and enriches it, nice touch. The wine
:19:21. > :19:25.to go with it? Very good, nice match. Good dish all round. You can
:19:25. > :19:35.join us here at the chef's table, tasting food like this, write to us
:19:35. > :19:40.
:19:40. > :19:45.with your name, address and most Later on Stephen will be cooking
:19:45. > :19:53.his very first dish here on Saturday Kitchen, which is?
:19:53. > :20:01.confit leg of duck, triple cooked potatoes, crispy, duck liver,
:20:01. > :20:10.onions, Tabasco, Worcester sauce. Duck egg on top. Nice salad, lots
:20:10. > :20:17.of textures. He's selling it, I only asked for the title. Let's
:20:17. > :20:20.head out to catch up with Rick Stein, he's turbot fishes. He's
:20:20. > :20:30.having a new kitchen fitted in the restaurant, it has sent him all
:20:30. > :20:39.
:20:39. > :20:45.There comes a time when the poor old kitchen gets worn out. Ovens
:20:45. > :20:49.are past it, and everything needs to be renewed and revitalised. This
:20:49. > :20:55.dreadful word is called "refurbishment". Every chef,
:20:55. > :21:02.because chefs are creatures of habit, dreads it. I'm reminded of
:21:02. > :21:06.the nation's favourite poem "If ". The alarm, do I press it? Doesn't
:21:06. > :21:12.seem to work. "if you can keep your head when all about you are losing
:21:12. > :21:19.their's and blaming it on you, if you can trust yourself and all men
:21:19. > :21:24.doubt you, but make allowance for their doubting too. If you can wait
:21:24. > :21:34.and not be tired of waiting, or being lied about, don't deal in
:21:34. > :21:35.
:21:35. > :21:44.lies. Or being hated, don't give way to hating, and yet don't look
:21:44. > :21:51.too good, nor talk to wise. "the poem goes done to say, "then you
:21:51. > :21:57.will be a man, my son ". But Kipling hadn't been �11,000 on a
:21:57. > :22:03.poxy fire alarm with a restaurant to run. Generally, I'm a bit
:22:03. > :22:07.dissatisfied! That was tough. Everything went
:22:07. > :22:13.wrong, just one thing after the other. But the next morning I went
:22:13. > :22:23.fishing with Ivan, and all those problems slipped away and life came
:22:23. > :22:28.back into the correct perspective. I'm so lucky to get rid of my
:22:28. > :22:33.stress to go out with him, to catch our raw materials, they don't come
:22:33. > :22:40.much rawer than this, with 12 miles of net weighed to the bottom of the
:22:40. > :22:45.sea, in the turbot fields 20 miles north of Padstow. Things are
:22:45. > :22:52.heating up here, we are catching quite a few turbot. Look at this
:22:52. > :22:57.fish. Look at the shape of it, you can't perhaps see this, but there
:22:57. > :23:01.is lots of little stones on the back of the turbot. Lots of little
:23:01. > :23:05.nobbles. Look at that. They smell lovely, you know. One of the things
:23:05. > :23:11.that I have noticed out here and forgotten, because I don't come
:23:11. > :23:21.fishing enough. I love it, I must come out here more.
:23:21. > :23:37.
:23:37. > :23:41.Here they come! I was just trying to think of the most celebratory
:23:41. > :23:48.dish I could for this opening of the new kitchen. It is the first
:23:48. > :23:53.time anyone has cooked in here, it had to be me. It is turbot. This is
:23:53. > :23:59.a 12lb turbot, the best fish in the world, I think, I will cook the
:23:59. > :24:09.whole thing in this fantastic turbot kettle. The dish is from
:24:09. > :24:15.
:24:16. > :24:22.norm Mandy, it is called Turbot Valey Do ge, s, which is where they
:24:22. > :24:28.make calvados. Before I bung it in the fish kettle I will cut it a few
:24:28. > :24:33.times. It is normal to serve turbot on the white side, I will serve it
:24:33. > :24:41.on the back side. I will put a few cuts on the white side, if I don't
:24:41. > :24:47.it will split and not look nice. In the turbot goes. Look at that.
:24:47. > :24:52.Just fits so neatly in there. Tush got cooked on the whole bone is
:24:52. > :24:56.incomparable. It will taste wonderful. Next, some norm Mandy
:24:56. > :25:06.cider, and then some fish stock, and now some salt and pepper.
:25:06. > :25:15.
:25:15. > :25:25.Plenty of it, And this lid, which has just been made for me. I
:25:25. > :25:27.
:25:27. > :25:34.thought it said Rik, but it looks like it says "RIP", a bit like a
:25:34. > :25:37.coffin. The first time a fish has gone in here. 2530 minutes, it goes
:25:37. > :25:42.in for. While that is braising away nicely, just a bit of garnish.
:25:42. > :25:46.There is not a lot to this dish, which is great. Just some fish
:25:46. > :25:50.stock. Lemon juice. A load of button mushrooms, and just leave
:25:50. > :25:55.those to cook away for about five minutes. There is not too much to
:25:55. > :25:59.that, is there. As a friend of mine says, that is a little bit of
:25:59. > :26:06.nonsense, mushrooms, nothing else, but the turbot is the centre piece.
:26:06. > :26:14.That will really knock everybody's socks off.
:26:14. > :26:18.Now then, how do you tell if a big fish like this is cooked. Get a
:26:18. > :26:23.needle and put it in, take it out, touch it against your lip f it
:26:23. > :26:32.feels hot, not too hot, nicely hot, it is ready. That is just how this
:26:32. > :26:39.feels. Let's whack this one out, find the other cloth. Let's put it
:26:39. > :26:47.on the stove here, and transfer it to the flat. We train this turbot
:26:47. > :26:52.kettle off through the colander. It will be tough. A second colander,
:26:52. > :26:56.and drain the mushrooms off as well. Bring that right up to the boil.
:26:56. > :27:01.Now for the creme fraiche, loads of creme fraiche, it is quite acid and
:27:01. > :27:06.a lot of cream and butter in this dish, the acidity really counter
:27:06. > :27:12.acts it nicely. Whisk that up nicely. Now some calvados. It is
:27:12. > :27:17.just like putting this in at the end. You can't put it in at the
:27:17. > :27:27.beginning, it is so extensive. That's fine, all we can do is
:27:27. > :27:30.garnish the dish up. A few of these button mushrooms. Then we will just
:27:30. > :27:35.gently coat the top of the fish with this beautiful sauce.
:27:35. > :27:40.I'm not going to put it all in there, I will serve most of the
:27:40. > :27:50.sauce separately. A bit of parsley to smarten it all up a bit. Let's
:27:50. > :27:51.
:27:51. > :27:57.see what the chefs think. Look at that.
:27:57. > :28:04.What do you think? I think we can do it? That's what I think? Good on
:28:04. > :28:09.you John! If any of the chefs are watching in
:28:09. > :28:16.my restaurant, you won't be get be turbot for staff meal any time soon,
:28:16. > :28:24.it is lobster tonight! One of my favourite pasta dishes is
:28:24. > :28:34.penne carbonara. Before the famous Italian chef brings his milk box
:28:34. > :28:34.
:28:34. > :28:40.outside and starts lecturing me, this is not traditional, instead of
:28:41. > :28:44.the cheese we have Parmesan, and not pancetta, it should be baken.
:28:44. > :28:49.Let's incorporate it in a dish. It can be done quickly. The origins
:28:49. > :28:57.are said to have come from the Second World War. Round about when
:28:57. > :29:04.I was out there. With the army ration pack from the Americans,
:29:04. > :29:09.when they moored up in Italy this dish was invented. The Americans
:29:09. > :29:13.used to be into noodles before pasta. Originally it was done with
:29:14. > :29:18.noodles, egg yolks and cheese. This is kind of a slightly different one.
:29:18. > :29:23.A way you can incorporate all manner of different stuff to the
:29:23. > :29:28.same sort of sauce. When I was doing research about you, you
:29:29. > :29:33.failed every single exam at school. I got an English GCSE, though.
:29:33. > :29:43.have got an art GCSE. What good was. That all the famous artists are all
:29:43. > :29:47.dead. What good was that to me. got a PE Russell, I got a GCSE in
:29:47. > :29:53.PE. I think we went to the same school. Then you ended up working
:29:53. > :29:57.in a franc tree, I went to catering college. Let me tell you about the
:29:57. > :30:03.factory, it was singularly the most boring job ever invented for a
:30:03. > :30:10.human being. The company was sauld -- called Sabre Repetition, the
:30:10. > :30:14.clue is in the name. I had to pick up pieces of metal, put them into a
:30:14. > :30:23.machine, watch the machine and the things popped out the other side, I
:30:23. > :30:26.had to do that for 12 hours every night. How did you get into singing,
:30:26. > :30:31.didn't that come from your grandfather who was classical
:30:31. > :30:38.musician? My granddad used to play the piano. Fantastic pianist. I
:30:38. > :30:43.entered a local talent competition in Manchester at a place called The
:30:43. > :30:48.Railway Inn. I ended up, much to my surprise, winning the competition.
:30:48. > :30:51.That was wherein essence I threw down the oily rag, went into my
:30:51. > :30:56.manager and said I'm leaving the company. He said, leaving the
:30:56. > :31:00.company, lad, what are you going to do. I said, I'm going to be a
:31:00. > :31:05.singer! He said I'll see you next week, Russell! That was really the
:31:05. > :31:10.start of it? That was the start of it. That was the start of my
:31:10. > :31:13.apprenticeship. I spent ten years in the North West working mens'
:31:14. > :31:19.club. That was tough. If you want to learn anything about the music
:31:19. > :31:22.industry, do the working mens' clubs. They do say, a lot of this
:31:22. > :31:26.music is the instant success, a lot of people, like yourselves and the
:31:26. > :31:30.people who have been at it a long time, you have to do that to
:31:30. > :31:34.appreciate the other stuff? I think you do. The industry is about
:31:34. > :31:38.longevity, if it is gift wrapped and given too quick, you generally
:31:38. > :31:42.find most of those artists don't last. The ones who have been around,
:31:42. > :31:46.trod the boards, and done the hard work have a real appreciation of
:31:46. > :31:49.what they have got. That sees you through the years. Ten years in
:31:49. > :31:53.working mens' clubs sees that. Your other passion when you were younger
:31:53. > :31:59.was football. But it was the football you didn't pursue it as a
:31:59. > :32:03.career, that got you suddenly well known fame? I was never good enough,
:32:03. > :32:06.unfortunately to play football. The closest I got to getting on the
:32:06. > :32:14.turf at Old Trafford was singing, it was the very last game of the
:32:14. > :32:22.season. It was when Manchester United won the treble, it was
:32:22. > :32:26.Manchester United against Tottenham, I sang Nessun Dorma. Up until then
:32:26. > :32:31.it was 60-07 people in backstreet clubs, here I was walking on the
:32:31. > :32:35.theatre of dreams in front of 60,000 people. It was daunting
:32:35. > :32:38.experience. I just remember that day being one of the pivitol
:32:38. > :32:42.moments and the catalyst for my career. I remember walking on to
:32:42. > :32:47.the middle of the pitch. You have the sense of Old Trafford with the
:32:48. > :32:52.smell of the Bovril, and the meat and potato pies, mixed in with a
:32:52. > :32:57.little bit of cigar smoke. It wasn't pleasant. What a career,
:32:57. > :33:05.your first album went number one in the US and UK. First simultaneous
:33:05. > :33:10.UK and US number one. It was an amazing thing. But the Old Trafford
:33:10. > :33:15.thing gave me the platform. I got my first record deal as a result of
:33:15. > :33:20.the performance there. All eight albums in the top ten. Pretty good
:33:20. > :33:23.career for a guy who has never passed his first exam? The career
:33:23. > :33:28.almost happened by accident as well. It all ends up, we have known about
:33:28. > :33:31.your health issues and bits and pieces, this now is your back,
:33:31. > :33:36.bigger and better than ever. You reckon because of what's happened
:33:36. > :33:40.in the past, I have watched the DVD, it seems to me you are a better
:33:40. > :33:45.singer now than you were ten years ago? I'm so pleased you said. That
:33:45. > :33:50.it is all about passion and expression, and I feel, because of
:33:50. > :33:57.the two illnesses, the brain tumours, I feel so much passion for
:33:57. > :34:01.life now. I have infused, is a good word to use in a food programme. I
:34:01. > :34:04.have infused that passion into my music, and my passion for life and
:34:04. > :34:09.my appreciation of the fact that, you know, thank God I'm still here
:34:09. > :34:13.and doing what I love. You are back, and tell us about this DVD. I
:34:13. > :34:18.watched it last night, it was fabulous. You have the classics on
:34:18. > :34:23.there, you do the classical stuff as well as the other things. I do a
:34:23. > :34:31.mixture of stuff. You liked Bring Him Home. I love that track. That
:34:31. > :34:37.is the first time I have performed it on this tour. It is a different
:34:37. > :34:43.area of my voice. The night at the Albert Hall earmarked my return as
:34:43. > :34:53.a performer. It is always fantastic to sing at the Royal Albert Hall,
:34:53. > :34:56.
:34:56. > :35:01.acousticly, it is amazing to sing for one with a voice. It was a
:35:01. > :35:06.really emotional evening. To get to where I got, it took a long time.
:35:06. > :35:15.When I came back for that gig, it was emotional.
:35:15. > :35:20.All captured in the DVD, which is out now. Out now! Out now!
:35:20. > :35:25.missed the recipe egg yolks, cream, Parmesan cheese, parsley, hot penne
:35:25. > :35:29.pasta, you pour it on there. A bit like what Glynn was doing with the
:35:29. > :35:33.egg yolks, when you pour the hot pasta on to the sauce, it melts the
:35:33. > :35:38.cheese, cooks the egg yolks and you glaze all the pasta in the sauce.
:35:38. > :35:43.You see almost inantly, all that sauce is suddenly dissolved, you
:35:43. > :35:48.don't get what you get in a lot of dishes, this lump of sauce at the
:35:48. > :35:51.bottom of it. It glazes all the pasta and you get a beautiful
:35:52. > :35:57.colour on there. You don't scramble the egg.
:35:57. > :36:02.My girlfriend makes me a lot of pasta dishes, and yeah, we will
:36:02. > :36:06.have to get this recipe. This will have to be on the menu. It will
:36:06. > :36:15.definitely have to be. While I grate that on. Congratulations on
:36:15. > :36:20.your purchase, because to cheer you up, you bought yourself an Aston
:36:20. > :36:26.Martin? I love my cars, I figured after nearly dying twice, I owed
:36:26. > :36:35.myself something. They should have given you one! I did try! Tell me
:36:35. > :36:41.what you think of that? It looks great. Is this bacon? Pancetta?
:36:41. > :36:48.Fancy bacon. I start each day with a bacon sandwich and brown sauce.
:36:48. > :36:52.The difference between that and normal bacon is �5, it is dry cured.
:36:52. > :36:58.The beige conis absolutely stunning. Congratulations with the DVD?
:36:58. > :37:03.you very much. And the car, of course. What will we cook for cus
:37:03. > :37:07.Russell at the end of the show, food heaven, basil and cream cheese
:37:07. > :37:14.stuffed in the skin, spring genes and game chips on the side. A
:37:14. > :37:21.proper Sunday roast, or it could be food hell, prawns and a selection
:37:21. > :37:28.of prawn dim sum. Prawn and pork dumplings, pan frying whole king
:37:28. > :37:32.prawns with a teryaki glaze. A little chilli dipping sauce. Glynn
:37:32. > :37:37.what do you like the sound of? roast chicken. I love prawns, but
:37:37. > :37:42.when you roast the chicken and serve it with the Condiments.
:37:42. > :37:46.got the free tickets for the next gig! I was tempted by the prawns,
:37:46. > :37:50.now I'm not so sure. You just want the free ticket as well. It will
:37:50. > :37:54.cost you a lot of money this. You have to wait until the end of the
:37:54. > :37:59.show to see the final result. We have reached decision day in The
:37:59. > :38:03.Great British Menu grand final, the judge also announce the winners
:38:03. > :38:13.later. They need to decide on the dessert course, they have the help
:38:13. > :38:16.
:38:16. > :38:26.of Angela Hartnett. First up today a brassry chef, Chris Ferar, Howard
:38:26. > :38:36.
:38:36. > :38:42.Jones, and all aipbs worth. I was called the Charley Wonka of
:38:42. > :38:46.Belfast. It is Willie Wonka isn't it. He's convinced if he can hold
:38:46. > :38:51.his nerve and execute the dish well he can stand a chance of a second
:38:51. > :39:00.top three ranking. This contender has the other chefs worried.
:39:00. > :39:04.Careful with that. I love the inside, you see the descriptions of
:39:04. > :39:09.the results, it looks pretty. you could get a lemon icecream as
:39:09. > :39:18.good as that in Italy, you would be pleased. It has just the right
:39:18. > :39:23.texture. That meringue is right, it is toffee-ish, but not squishy.
:39:23. > :39:27.is too overwhelmingly lemon. have a series of lovely textures,
:39:27. > :39:32.different variations on lemon, but it actually leaves you quite clean
:39:32. > :39:38.at the end of the meal. Newcomer Paul is up next with his quirky
:39:38. > :39:45.taste of the fairground. On specially made carts he's serving
:39:45. > :39:52.raspberry filled doing NUTs, toffee popcorn with coconut custard on
:39:52. > :39:59.honeycomb lolly pops. Paul needs to work extremely hard, to make sure
:39:59. > :40:09.every part of the dessert is executed to the best. How is the
:40:09. > :40:16.
:40:16. > :40:20.fairground attraction. It is not fatal attraction.
:40:20. > :40:26.It puts a smile on your face. honeycomb has a bit of white
:40:26. > :40:30.chocolate on one side, and on the other side dark chocolate with more
:40:30. > :40:33.nuts. The popping popcorn is absolutely the best thing, it is
:40:33. > :40:43.amazing. This is a brilliant dessert, you feel you could eat it,
:40:43. > :40:47.
:40:47. > :40:55.and eat it, and eat it. A huge accolade for Paul, can Hwell
:40:55. > :41:03.perform as well. He's serving rhubarb tart. Is it any compote.
:41:03. > :41:13.All of the flavours are in the tart. He adds basil, pass tashyo nuts,
:41:13. > :41:16.
:41:17. > :41:21.and crackling to the strawberries and jelly. It would look better
:41:21. > :41:25.without all the sugar work. pastry is breaking nicely, it is
:41:25. > :41:28.cutting crunch. Ifrpblgt he has layered the rhubarb underneath it
:41:28. > :41:34.all. The balance between the acidity and the fraud and the
:41:34. > :41:38.creamy custard is better. I think it is really delicious, my only
:41:38. > :41:42.fear is compared to the previous two the sharing element is you
:41:42. > :41:46.slice it and pass it along. You are looking for a sense of occasion. I
:41:46. > :41:54.think that's the fault in this dessert, brilliant as it is,
:41:54. > :42:00.executed perfectly. Now the unflapable former champion
:42:00. > :42:09.Lisa, and self-taught Aktar head into the kitchen. Last course of
:42:09. > :42:19.the week. He's up against stiff competition. Returning winner Lisa
:42:19. > :42:24.
:42:24. > :42:28.has seen her top starter and fish The other chefs also want to find
:42:28. > :42:34.out how much of a threat Lisa's pavlova will be to their own
:42:34. > :42:39.chances. What have we here? Like a hazelnut sugar. That sugar work is
:42:39. > :42:45.already pretty wow. You can see the wow factor. She's done it again,
:42:45. > :42:52.ain't she boys. Under the anxious gaze of her ap ponnents, Lisa
:42:52. > :43:02.places her rasberries on the pavlovas and then the glaze, and
:43:02. > :43:04.
:43:04. > :43:10.the sugar work. I really don't like the look of this thing at all. I
:43:10. > :43:19.don't know what she's doing, it is just? She has put some spun sugar
:43:19. > :43:24.work on it. It is a mess. It is now you have played around with it.
:43:24. > :43:29.jelly is delicious, really sharp, beautiful texture. But, that's
:43:29. > :43:33.about as far as it goes. The idea is then to help yourself with the
:43:33. > :43:36.ice-cream. This is very dinner partyish, and this is very
:43:37. > :43:42.fairground, so I don't think it really works. There is no excuse
:43:42. > :43:45.for the pot, really. It could just be in a bowl. Every other one of
:43:45. > :43:48.Lisa's dishes, there was a clear sense of direction, you knew what
:43:48. > :43:56.she was aiming at, you knew the result she wanted to achieve. This,
:43:56. > :44:01.you just simply don't know. You wonder what was going through her
:44:01. > :44:07.mind. Aktar is next to be scrutinise, despite a mountain to
:44:07. > :44:12.climb with the Indian inspired dessert.
:44:12. > :44:19.He's overflowing with kf epbs. flavours are very simple. Nothing
:44:19. > :44:25.too heavy. Hopefully top three. Aktar cramelises the sugar on the
:44:25. > :44:35.mango, and places gold leaf on the panacottas, and lightly tries the
:44:35. > :44:41.
:44:41. > :44:46.strawberry Sam mos is as, in a bid for thee at kality -- samosas, in a
:44:46. > :44:51.bid for the theatrical, he sends it out. Is it a feast for the mouth as
:44:51. > :44:56.well as the eyes. Look at that, like a little brulee. You look at
:44:56. > :45:01.it and think it is a brew lai, but it is yoghurt, you could put the
:45:01. > :45:08.mango through T it is a breakfast thing. It tastes nice, but it could
:45:08. > :45:14.be better. The pastry on the samosa is delicate and fine. The panna
:45:14. > :45:20.cotta has a great wobble on it, I don't like gold leaf, it should be
:45:20. > :45:27.for books and ceilings. Connectionureally, as a chef, the
:45:27. > :45:32.panna cotta is amazing, all I have in my mouth is cardamon, it is too
:45:32. > :45:36.sweet. There are contrasts here. You shouldn't have to tell people
:45:36. > :45:40.to have a bit, you shouldn't have to. That is the way I ate it. All
:45:40. > :45:46.it requires is a little bit of intelligence to eat this pudding,
:45:46. > :45:56.the trouble is, neither you nor Oliver are prepared to show it!
:45:56. > :46:03.
:46:03. > :46:07.While you two areic abouter, I'm quietly hooverering it all up!
:46:07. > :46:11.We're deep in the Black Country with Keith Floyd. Some prize-
:46:11. > :46:16.winning faggots and beef in beer with black pudding on board a
:46:16. > :46:25.narroboat. Stephen is new to this, we will break him in! I think it
:46:25. > :46:29.may be shell shocked by the first EGG-sperience. That is what the
:46:29. > :46:36.producer spends a week doing! You can see how he gets on live later
:46:36. > :46:41.on. We will cooking for Russell at the end of the show, is it food
:46:41. > :46:46.heaven, chicken, or food hell, prawns and a selection of dim sum.
:46:46. > :46:54.Stephen, chicken or prawn dim sum? I like prawns and I like dim sum.
:46:54. > :46:58.But chicken dinner is favourite of mine. Next is one of the unsung
:46:58. > :47:04.heros of modern British cooking. His restaurant, the Hardwick in
:47:04. > :47:08.South Wales is a true gastronomic gem, this is his first time cooking
:47:08. > :47:13.with us, it is the great Mr Stephen Terry. I have been looking forward
:47:13. > :47:18.to this, I love your food, it is traditional, rustic, with a little
:47:18. > :47:23.twist? Absolutely. What is on the menu. We have the duck, the confit
:47:23. > :47:29.eggs, confit in their own fat for five or six hours. This is the
:47:29. > :47:38.salad of like a hash brown? It is great comfort food, good for
:47:38. > :47:41.hangover. I always think Tabasco and Worcester sauce are good
:47:41. > :47:44.and Worcester sauce are good hangover cures. The potatoes have
:47:44. > :47:49.been steamed already, they will cook them again, we will turn them
:47:49. > :47:54.up and fry them 180 to get them nice and crispy. We will get the
:47:54. > :47:58.skin into the oven. The duck you can buy predone, it comes in the
:47:58. > :48:02.fat. That is how it was traditionally made for preserving.
:48:02. > :48:10.We use the legs because we buy whole ducks, I would recommend
:48:10. > :48:15.daiing the legs. You can buy it in a jar already. It is done perfectly.
:48:15. > :48:20.I will get the chicken livers on. They will go in and get some onion
:48:20. > :48:30.too, I will get it on. There is a few elements in it, there is the
:48:30. > :48:30.
:48:31. > :48:34.onion, the livers, we have the skin going in. Looking at your career,
:48:34. > :48:37.you are a chef that is has been there and done it. In London when I
:48:38. > :48:47.was training you were hugely well known in London, you moved out of
:48:48. > :48:48.
:48:48. > :48:54.London and then came back again? went away for a little bit. I did a
:48:54. > :48:58.stint up in Scotland with Nick Nairn. I went to France, did a lot
:48:58. > :49:04.of work in America, a bit in Australia. Mostly in London. London
:49:04. > :49:08.was for a good 15 years. You know the cannot teen working with Marco
:49:08. > :49:12.Pierre White in the early part of his career, very exciting and a
:49:12. > :49:20.real privilege and very hard work as well. But Coast was big for you?
:49:20. > :49:24.Yes. You went there twice? I set it up for Oliver Paton, that was set
:49:24. > :49:28.up and it was sort of quite ground- breaking really, because it was I
:49:28. > :49:33.had made a conscious decision after working in Michelin-starred
:49:33. > :49:37.restaurants for the majority of my career, I made a decision that I
:49:37. > :49:44.didn't want to be under the pressure of starsa things like that.
:49:44. > :49:51.That was a big thing at the time. remember I was only a young guy,
:49:51. > :49:58.I'm only half the age of Stephen. You don't look it. My paper round
:49:58. > :50:03.was massive. I was working in, I was doing Alastair Little's on 5th
:50:03. > :50:09.straight. On my break, I ran round purposely just to read the menu at
:50:09. > :50:18.Coast, because it was such a talked about things. That was you was it?
:50:18. > :50:24.Looking through the window looking at you. It was such a creative menu,
:50:24. > :50:34.it was froi grass and maple Sir rum, I was aware of -- syrup, I was
:50:34. > :50:42.
:50:42. > :50:45.aware of Stephen's work. I took inspiration from Italy. I
:50:45. > :50:55.discovered using polenta, and risotto, and knock key and things
:50:55. > :50:55.
:50:55. > :51:00.like that, I -- gnocci and things like that, it saves putting a spud
:51:00. > :51:07.in everything. It is a team effort, a great facility, the kitchen was
:51:07. > :51:11.beautiful. Great design, me and the designer designed the restaurant.
:51:11. > :51:16.It was ground-breaking, it was it all coming together and well
:51:16. > :51:21.received by everybody. Jason worked under you? Howard Jones, Jason and
:51:21. > :51:26.theeren to, all started in my kitchen, Dan Lepord he was the a
:51:26. > :51:29.pastry chef for a while, they are great friends and have been since.
:51:29. > :51:33.Absolutely fantastic. You are now in Wales, tell us about this then,
:51:33. > :51:39.your place in Wales, you have had it six years? Six years last
:51:39. > :51:44.Saturday. Started life as a country pub, we have now added eight luxury
:51:44. > :51:49.rooms, they have been awarded five stars, a huge investment. It was
:51:49. > :51:54.all about a team effort. It is just a...Did You yes or no for the
:51:54. > :51:58.country in London? Always. Is that what drew you up there? I grew up
:51:58. > :52:02.in the country, in Bedfordshire, it was always a desire to end up back
:52:02. > :52:06.in the country. I never, ever saw myself staying in the city. It was
:52:07. > :52:11.just always there, I had a lecturer at college who insisted that to go
:52:11. > :52:15.to London was the only thing to do really. I followed that advice.
:52:15. > :52:19.was really, back then? Absolutely. I remember writing about 40 letters
:52:19. > :52:23.from college applying for a job, and every one I got back, apart
:52:23. > :52:27.from one, was saying, no, not enough experience. I was like
:52:27. > :52:31.obviously I'm writing from college. Unfortunately I got a job in a
:52:31. > :52:35.restaurant in Chelsea, with a chef who had been previously at my
:52:35. > :52:40.college. It went from there, really, it was a great opportunity. What
:52:40. > :52:46.are we cooking here? I have the liver and skin in there. I will put
:52:46. > :52:51.a little bit of Tabasco and Worcester sauce. And get the
:52:51. > :52:58.potatoes. I have turned the fryer up. This is the hash bit, I take
:52:58. > :53:04.it? Yes. How do you know when the liver is cooked. You cook them for
:53:04. > :53:08.about three or four minutes, nice and pink. They haven't to be
:53:08. > :53:11.stinking hot, they have to be cooked all the way through.
:53:11. > :53:17.Sufficiently cook. You can cook it as much as you want. There are no
:53:17. > :53:24.rules to this. How much Tabasco, how spicy do you like it. Hopefully
:53:24. > :53:34.quite spicy, I have put quite a bit in there.
:53:34. > :53:45.
:53:45. > :53:50.We have the salad, pomgran knit, celeriac, little radishs, Is the
:53:50. > :53:52.food as accessible where you are? In London, you can pick up the
:53:52. > :54:00.phone and give an order for anything you can think of and it
:54:00. > :54:03.will be there in the morning. That is the beauty in London. It is on
:54:03. > :54:07.the door ste. That is the difference out in the country, it
:54:07. > :54:13.is wonderful to meet the producers. To see the suppliers, and to
:54:13. > :54:17.promote them as well. And put their names on the shop window for their
:54:17. > :54:21.project. In Hardwick that is what we pride ourselves on, it is local
:54:21. > :54:28.ingredients, keeping the food miles down, and whatever we use we try it
:54:28. > :54:37.use local ingredients. Not all of it will be, but we use some Spanish
:54:37. > :54:47.ingredients and Italian, always in the season. You have a great larder.
:54:47. > :54:50.
:54:50. > :54:57.A bit of truffle oil in there, salt and pepper. Mix it all together.
:54:57. > :55:07.The thing with the truffle oil is you need it use it sparingly.
:55:07. > :55:15.
:55:15. > :55:20.like the technique knocking the top off the pomgran knit. -- pomgran
:55:20. > :55:28.knit. That was the only thing my dad go
:55:28. > :55:33.grow, was radish. That is the only thing we grow it. That was part of
:55:33. > :55:40.our staple diet in Salford, that was the only thing my dad go grow.
:55:40. > :55:44.There were always the beans that were inevitablely stringy. They
:55:44. > :55:54.taste so much better if you grow them yourself, they are full of
:55:54. > :55:58.
:55:58. > :56:02.water and pepper. As they say in Wales, tidy. They say that
:56:03. > :56:12.everywhere else than Wales too. There we are. A little bit of olive
:56:13. > :56:13.
:56:13. > :56:22.oil, happy days. What's that dish called again? It is the confit duck
:56:22. > :56:30.hash. We have the on yon, liver, skin in the middle, celeriac, rad
:56:30. > :56:39.dish, in the salad. That was the long version, duck egg
:56:39. > :56:48.hash. It looks delicious. What do you think? On the salad I have put
:56:48. > :56:53.the celeriac on there, the radishes, parsley, pomeg rante, truffle oil.
:56:53. > :56:58.Duck eggs are great. The OK is bigger, it is richer. It is the
:56:58. > :57:06.texture as well. You crack it and it seeps into it, it is delicious.
:57:06. > :57:11.It is a brunchy dish you can have. The voice has gone quiet! That is
:57:11. > :57:14.absolutely stunning. Liver, which is Salford steak, we couldn't
:57:14. > :57:19.afford steak in Salford, so growing up my mum would always give us
:57:19. > :57:24.liver, and tell us that it was fillet steak. You are not going to
:57:24. > :57:34.get any of it. Let's go back to Taunton to see what was chosen to
:57:34. > :57:36.
:57:36. > :57:39.go with the stunning duck. Stephen, duck is one of those
:57:39. > :57:45.marvellous ingredients that can go well with white or red wine, as
:57:45. > :57:53.long as you pick the right styles. If I was just having the duck
:57:53. > :57:57.confit hash on its own, I would go for this juicy red like this pinot
:57:57. > :58:03.noir. But you have given us the fresh, crunchy salad to go with it,
:58:03. > :58:10.that makes me head towards a white. The white I have chosen is the
:58:10. > :58:17.Taste The Difference, Alsace Gewurztaminer 2010. The Alsace
:58:17. > :58:20.region of France is famous for its fruity wines, it is the Alsace
:58:20. > :58:25.Gewurztaminer grape is very good for meat served with salad. Not
:58:25. > :58:31.only a rich, golden coloured, but this is richly scented, there is
:58:31. > :58:36.peaches, lychees, rosewater, ginger, it is a really fragrant wine.
:58:36. > :58:39.Although this wine is unOKed, it is richly fruity, there is a hint of
:58:39. > :58:44.sweetness, it is that richness and ripeness that goes so well with the
:58:44. > :58:53.duck meat, the livers, the fried onion and potato. On the finish,
:58:53. > :59:01.there is a lovely lift, that fruity streak goes so well with the rad
:59:01. > :59:06.dish and the lemon juefts salad. I love ducks -- the lemon juice salad.
:59:06. > :59:14.I love duck meat, it is always a pleasure to find a wine to go with
:59:14. > :59:19.It is a bargain for �8? I'm a great fan of it, with the spice in the
:59:19. > :59:22.duck, it is a great compliment, nice a light with spice in it.
:59:22. > :59:28.Traditionally done with spicy food. It is not a wine I would normally
:59:28. > :59:33.go for, it works so well with the liver. You need food with it, it is
:59:33. > :59:39.not a quaffable wine. You need food with it. It goes well with the
:59:39. > :59:45.fatty duck. I can't stop smiling at that
:59:45. > :59:50.moustache? You wait until I kiss you at the. The egg yolk again, it
:59:50. > :59:54.filtered throw the programme, the use of it, is -- filtered through
:59:54. > :00:04.the programme, the use of it. nearly time for the judges to
:00:04. > :00:05.
:00:05. > :00:09.reveal who will be cooking at the The next three chefs into the
:00:09. > :00:15.kitchen are main course champion, Tom, Andrew, still to win his first
:00:15. > :00:22.top three, and first-timer, Michael. Tom will be the first to the pass.
:00:22. > :00:30.He's serving strawberries and cream, pick your own, accompanied by
:00:30. > :00:34.liquorice flavoured meringue, strawberry sauce and berry. Another
:00:34. > :00:39.unassuming garnish from Tom. only is he letting the judges to
:00:39. > :00:46.pick their own fruit, but he has the rest in sharing punnets. As Tom
:00:46. > :00:54.brings his dessert to the pass, the other chefs feel the fear. I am
:00:54. > :00:59.telling you what, that is frightening.
:00:59. > :01:07.The garden has arrived! I wish I could grow strawberries like that,
:01:07. > :01:13.mine never look like that. There we go. Some for you. Superabundance of
:01:13. > :01:16.strawberries, I did want some PYO ones. This is fantastic dessert, it
:01:16. > :01:20.is very interactive, we have had to share and do something for one
:01:20. > :01:24.another. It is like being back in the playground, a pudding to play
:01:24. > :01:30.with. I think it is great. The problem I have is I don't
:01:30. > :01:35.particularly like the flavour of most of it. The jelly, I think, is
:01:35. > :01:39.too strong. I think he has vinegar in there, there is some sort of
:01:39. > :01:45.acidity there. We have a great concept, but we haven't got, I'm
:01:45. > :01:52.afraid, a great pudding. Scotland's Michael Smith is next to serve,
:01:52. > :01:55.he's hoping to make it a hat trick with oat meal and hazelnut
:01:55. > :01:59.meringues. He spent all afternoon making the meringues needed to
:01:59. > :02:03.construct his towers. His rivals watch anxiously, is he about to
:02:03. > :02:10.pull another winner out of the bag. Do you think he's going to bribe
:02:10. > :02:16.the judges with the whiskey. not. Michael finshes it off with
:02:16. > :02:26.freeze dried rasberries, and shards of honeycomb and raspberry paper.
:02:26. > :02:27.
:02:27. > :02:31.Just tell them to go crazy. It is like a hat, it is fabulous.
:02:31. > :02:34.It is absolutely fabulous. Part of the genius of the dish is you have
:02:34. > :02:41.to help yourself with your fingers, everybody has to reach out. It is
:02:41. > :02:48.not can I serve you. It is grab for yourself. If you would be so kind
:02:48. > :02:52.as to remove the bottle from the middle. The oat meal is right, it
:02:52. > :03:02.really enhances it, it cuts the sweets in and gives the nuttiness,
:03:02. > :03:05.
:03:05. > :03:12.very good. It has vulgarity, Blackpool Tower in meringue, not
:03:13. > :03:18.the Eiffel Tower! It is faultless. Michael has gone to town on the
:03:18. > :03:23.spirit of the competition. There are more gastronomic dishes but it
:03:23. > :03:30.is not ungastronomic. Anybody who has this will go waddleing off in
:03:30. > :03:35.the night having been seriously well fed. Andrew has to get a top
:03:35. > :03:39.ranking today or has no chance of going to the banquet. He's hoping
:03:40. > :03:43.the celebration of rhubarb and custard, with his dessert will be
:03:43. > :03:47.the dish that gets him in the running.
:03:47. > :03:57.Are you nervous. Not really. have seen mine and Lisas and the
:03:57. > :04:00.
:04:00. > :04:04.others, what do you think so far? It is good again, high standard.
:04:04. > :04:13.He puts pistachio cream and compote into the Yorkshire puddings, hoping
:04:13. > :04:22.it is good enough to get the high parks he badly needs.
:04:22. > :04:28.That is known as a celebration of Yorkshire rush bash.
:04:28. > :04:38.-- rhubarb. What do you think? feel I have been back into the Jane
:04:38. > :04:39.
:04:40. > :04:46.Austen novel. Fabulous. It is a smart idea. Not too sweet, and the
:04:46. > :04:50.star an nice goes particularly well with rhubarb. I have taken a bite
:04:50. > :04:55.of this little Yorkshire pudding, it is stuffed full of pistachio
:04:55. > :04:59.custard. So far, so good. I have to say I have eaten my Yorkshire
:04:59. > :05:04.pudding, that is the best thing I have eaten so far today. By and
:05:04. > :05:08.large I'm against the mini-desserts on the thing, he has pulled it off.
:05:08. > :05:14.I'm excited to try everything, it looks like it is going to be good.
:05:14. > :05:20.The balance between the sharp fruit, and the creaminess, which is
:05:20. > :05:25.essentially a part of any English dessert, that sense of indulgence.
:05:25. > :05:32.He has silenced, you can't get much better. It is one of those things,
:05:32. > :05:41.it makes a competition worthwhile for me! For the chefs the moment of
:05:41. > :05:46.reckoning has arrived. It has been a long, hard, week. But we have
:05:46. > :05:48.made uer decision. It gives us great pleasure to -- made our
:05:48. > :05:53.decision, it gives us great pleasure to announce the dishes
:05:53. > :06:03.that will make up the People's Banquet. I can reveal that the chef
:06:03. > :06:09.
:06:09. > :06:14.going forward to the final banquet for the starter will be... Chris.
:06:14. > :06:18.How's that Chris? I'm completely overwhelmed. Now, the fish course,
:06:18. > :06:28.the winner of the fish course, going forward, to cook at the final
:06:28. > :06:32.
:06:32. > :06:38.banquet is... Aktar. Well done.
:06:38. > :06:41.So come on, tell us. I don't think it is cool for man to cry! There is
:06:41. > :06:51.nothing wrong with a good cry, you know what the transformation of
:06:51. > :07:00.that dish was amazing, beautiful. The main course will be cooked by...
:07:00. > :07:04.Tom. You must be pleased? I'm very pleased, it was my one chance to
:07:04. > :07:11.get to the banquet with that main course, I'm glad you liked it,
:07:11. > :07:21.thank you. Finally, I can tell you that the winner of the pudding
:07:21. > :07:26.
:07:26. > :07:30.course is... Paul! Well done, Paul. So the final banquet menu will
:07:30. > :07:38.quick off with the highly original from Chris, season shake coronation
:07:38. > :07:43.chicken. Followed by Aktar's exotic wild sea bass can coconut gravy,
:07:43. > :07:48.soft shell crab and chutney. The quintessential British roast
:07:48. > :07:52.showing with salt baked potatoes, and finally a nostalgic sweet treat,
:07:52. > :08:01.the taste of the fairground. Four outstanding dishes, that celebrate
:08:01. > :08:06.the joy of food for sharing. You can see how all the chefs get on
:08:06. > :08:09.with the banquet on next week's show. Time to answer some of your
:08:09. > :08:12.foody questions. Each caller will help us decide what Russell will be
:08:12. > :08:14.eating at the end of the show. First on the line we have Sarah,
:08:14. > :08:19.from your neck of the woods, Birmingham. Are you there? I am
:08:19. > :08:24.there, yes. What is your question for us? My question is I have three
:08:24. > :08:33.or four kilos of quins leftover, what else can I do with them after
:08:33. > :08:41.jam. What can we do with qince? Peel them, cut them in four, keep
:08:41. > :08:45.the peelings and core, put them in a tray, a bit of sugar syrup, star
:08:45. > :08:50.anise, parchment paper, a low oven for five or six hours, they will
:08:50. > :08:53.come out amazing, crimson colour, can you put them on something
:08:53. > :08:57.savoury, sweet, crumble on top, serve them with ice-cream. A new
:08:57. > :09:01.one for me. It sounds delicious. What dish would you like to see at
:09:01. > :09:10.the end of the show, food heaven or food hell? For my favourite singer,
:09:10. > :09:16.I'm definitely going for heaven. They love you the ladies. Alan are
:09:16. > :09:21.you there? Hello. Where is Flintshire? In North Wales. What is
:09:21. > :09:26.your question? Lamb's liver, a variation on how to cook lamb's
:09:26. > :09:30.liver, there is only me in the household that will eat it. A dish
:09:30. > :09:36.for yourself! First of all, find someone else to like lamb to share
:09:36. > :09:40.it. You can gently half poach it, and take it out, brush it with
:09:41. > :09:44.butter and grill it with loads of black pepper. You get a shallow pan,
:09:44. > :09:48.drop it in, bring the temperature of the stock up slightly, take it
:09:48. > :09:57.off and grill it off, rather than searing it. Or you could just roast
:09:57. > :10:02.it or stew it. Put it in faggot. What dish would you like to see,
:10:02. > :10:10.heaven or hell? I know Russell is a big Manchester United fan, I love
:10:10. > :10:15.Chinese, it has to be hell! There you go. Anne, are you there? Hello.
:10:15. > :10:20.What would you like to ask? I have just come back from France with
:10:20. > :10:26.half a kilo of ceps, I would like recipes. Sounds good to me, what
:10:26. > :10:30.would you do with them? Slice them up roast them in butter, make a
:10:30. > :10:36.beautiful cep cream sauce with them, peel them, wash them and pickle
:10:36. > :10:40.them and use as you want. I was going to suggest pickling and doing
:10:40. > :10:47.them with roast duck for Christmas. Sugar, salt, pickling vinegar,
:10:47. > :10:51.pouring it on to the roast. They freeze really well. They freeze
:10:51. > :11:00.fantastic. There you go. That sound great. What dish would you like to
:11:00. > :11:06.see? Food heaven, I think. Let's get on with this, it is the
:11:06. > :11:10.omelette challenge. Usual rules apply. Glynn you are sitting there
:11:10. > :11:16.at 24.08. Stephen who would you like to beat on the board?
:11:16. > :11:26.Purnell! Beat the egg first! Usual rules apply, clocks on the screens.
:11:26. > :11:39.
:11:39. > :11:49.neck. It is the concentration on their faces.
:11:49. > :11:51.
:11:51. > :11:58.Make sure it is an omelette. That's pretty close, both of those. I love
:11:58. > :12:05.it how you walk away going. I am IRA obviously proud of it!
:12:05. > :12:15.Which bit! The bit on the pan or in there. But better be dam sure you
:12:15. > :12:27.
:12:27. > :12:34.like the omelette. It is raw that is. You did it, not quicker, 28.2,
:12:34. > :12:39.I had a moustache there. You get to take that and put it on your fridge.
:12:39. > :12:43.I'm going to put you on the board. I think so James. That is a good
:12:43. > :12:53.call. One half of it may be still cluking but I will put you on the
:12:53. > :12:56.board. You did it in 27.44. So pretty good. Right there with Mr
:12:56. > :13:02.Brian Turner. At least you're on the board. Will
:13:02. > :13:06.Russell get his idea of food heaven, or food hell, prawns, the majority
:13:06. > :13:10.of callers are food heaven, the guys in the studio have yet to make
:13:10. > :13:20.their minds up. First a vintage performance from Keith Floyd, he's
:13:20. > :13:27.
:13:27. > :13:32.celebrating the best of British there no monument to faggot in this
:13:32. > :13:35.land, if it is good enough to eat, it is good enough to stand. Faggots
:13:35. > :13:39.are so important in the West Country, there should be national
:13:39. > :13:42.recognition of them. I have the faggot king here to tell me about
:13:42. > :13:48.them. This is a cookery programme, you
:13:48. > :13:52.have 30 seconds to explain to me all about faggots and Black Country
:13:52. > :13:55.cooking, without mentioning the Black Country once. I will try that
:13:55. > :14:00.Black Country once. I will try that now. Here in the area we are very
:14:00. > :14:05.famous for our faggots and peas. In this particular area of the Black
:14:05. > :14:09.Country. That's one. The faggots and peas are though as like
:14:09. > :14:14.Yorkshire pudding is to Yorkshire. We are very proud of the
:14:14. > :14:19.traditional Black Country food of faggots and peas. Right faggots and
:14:19. > :14:22.peas, as created by The King, are precisely that. They are wonderful,
:14:22. > :14:32.wonderful things. They are so wonderful that I'm going to have a
:14:32. > :14:33.
:14:33. > :14:39.little taste of them, if I may. Every faggot either wears a tie,
:14:39. > :14:45.and double breasted blazer, it is traditional. Thank you very much
:14:45. > :14:49.Richard. Keep going. They love it when I do
:14:49. > :14:58.things like that. You know, I had a late night last night, that's the
:14:58. > :15:03.truth of it. I have a new plate, and a new bit of gravy, even that's
:15:03. > :15:08.hot. In the sink there we have about 11 plates of half eaten
:15:09. > :15:13.faggots, I haven't been too successful doing the simple tasks
:15:13. > :15:19.of spooning delicious mushy peas on to a plate with a wonderful faggot
:15:19. > :15:23.on it. Cooked and I can't eat them. Why did you give up the glittering
:15:23. > :15:26.career in London as a chef, and come down here and cook the
:15:26. > :15:31.wonderful faggot? I can't see anything wrong with coming back to
:15:31. > :15:35.my roots in the Black Country and keeping alive the two traditional
:15:35. > :15:39.things like faggots and peas that we are proud of in the area.
:15:39. > :15:49.Faggots, mushy peas, a drop of real ale from the Black Country and
:15:49. > :15:53.
:15:53. > :15:57.what's any better than that. couldn't be a lot better.
:15:57. > :16:00.I have racked my brains to create this dish that some how reflects
:16:00. > :16:04.the Black Country as I have seen it. Quite a difficult task. To make it
:16:04. > :16:14.more difficult they have put me on a seven-foot wide narroboat, there
:16:14. > :16:15.
:16:15. > :16:20.is no room here to manoeuvre at all. I reckon the secret for me was beer,
:16:20. > :16:23.the Black Country beer is terribly good, I'm not a beer drinker, but
:16:23. > :16:33.up here I have been swigging back a few different pints and enjoying
:16:33. > :16:39.them very much indeed. I will fry some bits of meat, some stewing
:16:39. > :16:44.steak, fried in collops. Getting those nicely brown. Now that they
:16:44. > :16:49.are brown, over here we will transfer them into this other dish,
:16:49. > :16:56.which has some good onions sizzling away in the bottom. A delicious
:16:56. > :17:00.smell in the narrowboat, you mustn't call them barges, Captains
:17:00. > :17:07.of narrowboats get upset if you call them barges. Pop that in there,
:17:07. > :17:14.then a drop of excellent mild ale, turn the gas up to maximum, drop
:17:14. > :17:21.the mild ale in like that. Then a little tiny bit of tomato puree.
:17:21. > :17:26.Stew that round a few good English herbs, a sprig of parsley, a little
:17:26. > :17:33.bit of thyme, and sage. They go in there. They bubble away.
:17:33. > :17:40.For, oh, 20 minutes or so. When that's reduced, you then add
:17:40. > :17:49.some excellent dark meat stock. Then you cover the whole thing, led
:17:49. > :17:52.it simmer, that will all together take about two hours.
:17:52. > :17:55.take about two hours. Come and have a little look. I have
:17:56. > :18:01.fried away my black pudding and little beetroots, they are
:18:01. > :18:06.succulent and ready now, lift that up a tiny bit. To top into, my beef,
:18:06. > :18:12.which has been simmering in the beer and stock, and my thyme, bay
:18:12. > :18:22.leaf, parsley, and sage. I have to put the beetroot and the black
:18:22. > :18:23.
:18:23. > :18:29.pudding into the sauce there. Turn the gas up to maximum for a second,
:18:29. > :18:34.so they can all absorb their individual flavours. Witness the
:18:34. > :18:38.interesting colours in here. Can we see the purple and the beef and the
:18:38. > :18:41.black. That is my Black Country dish, I think. The only way to test
:18:41. > :18:47.anything like this is to ask a knowledgeable man from the region
:18:47. > :18:52.to try it. How we get out of the sequence to get the guy who is
:18:52. > :18:58.driving to cup and taste this, while you think how to do that, I'm
:18:58. > :19:08.going to pick this up, tip it into my lovely white dish. I like food
:19:08. > :19:08.
:19:08. > :19:18.to be the star of the whole thing. A delightful arrangement of colours
:19:18. > :19:18.
:19:18. > :19:23.and flavours. A few chiefs on top. That, I think, sort of sums it up.
:19:23. > :19:31.Beef, simmered in beer, beetroot, the kind of thing that grows out of
:19:31. > :19:40.lovely sooty black oil, and the black pudding.
:19:40. > :19:48.One very small step for a person. There we are, a dish I'm incredibly
:19:48. > :19:52.proud of if you are not too busy pulling the boat in. They do get me
:19:52. > :19:56.doing some very silly things on the programme. It is not easy cooking
:19:56. > :20:00.on a narrowboat, with a couple of knives and forks, he will probably
:20:00. > :20:06.tell me he's a vegetarian or something strange like that.
:20:06. > :20:11.quite. Beef stewed in beer, with beetroot and black pudding, my
:20:11. > :20:21.interpretation of a dish from the area. It has all the makings. Let's
:20:21. > :20:22.
:20:22. > :20:32.have a do. You must tell me precisely what you think? That's
:20:32. > :20:36.
:20:36. > :20:41.very nice. I could sit down and eat this, definitely. You go ahead.
:20:41. > :20:51.With that I shall lead you. Thank you very much for the lovely ride.
:20:51. > :20:56.
:20:56. > :21:01.Much obliged. Of course there will be another
:21:01. > :21:04.classic Floyd film on next week's show. First, will Russell face food
:21:04. > :21:07.heaven or hell. Everyone has made their finds up, food heaven, roast
:21:08. > :21:12.chicken, roasted with all the trimmings, food hell would be a
:21:12. > :21:17.pile of prawns turned into a classic dim sum with a chilli
:21:17. > :21:22.dipping sauce. These lot more or less had the casting vote. It was
:21:22. > :21:26.2-1 heaven. You can thank them it is 5-2 to chicken. You are going to
:21:26. > :21:31.have this. We will lose the prawns out of the way. This one, what we
:21:31. > :21:36.will do is get the bacon on first off, I want to get that gently
:21:36. > :21:43.frying away. It was only Laura that changed her mind, she wanted the
:21:43. > :21:47.prawns at the end of it. We have the chiben, to turn it into
:21:47. > :21:56.something different, we will loosen the skin underneath the chicken
:21:56. > :22:02.breast. It is not the most pleasant thing to do. You look like you're
:22:02. > :22:06.enjoying yourself, chef. We have done our chicken. You just carry on
:22:06. > :22:15.and do the classic game chips which we have over there. We want some
:22:15. > :22:20.basil. Which I'm just going to chop up. So we get this nice and fine. I
:22:20. > :22:27.will mix it with a bit of cream cheese. Is there anything I can do.
:22:27. > :22:32.Yeah there is. You can keep your eye on that bacon. You can pop that
:22:32. > :22:39.littlek in there in that pan. That would be great. I'm putting
:22:39. > :22:42.the stuffing in the oven. The pan without the sieve. A classic bread
:22:43. > :22:49.sauce, in there we will have some onion, which we can infuse in there
:22:49. > :22:56.as well. In the milk we have some bay leaves, cloves and peppercorns.
:22:56. > :23:00.Normally you have stood them in the onion. You have to stop that from
:23:00. > :23:10.burning. Sorry, I don't want to shake this around. It is not very
:23:10. > :23:11.
:23:11. > :23:17.good, is it. Have another go. As my dad said,
:23:17. > :23:24.it's just as well I can sing, I can't do anything else! We will
:23:24. > :23:30.take this, this is a different way to defer chicken or roast chicken.
:23:30. > :23:34.This is cream cheese, and basil, what we do with this is. Thank you
:23:34. > :23:39.chef. I need water in there, and water over there and butter there.
:23:39. > :23:45.We cook the cabbage in water and butter. What we do with that, look,
:23:46. > :23:53.we take this cream cheese, put it under the skin, like that. And then
:23:53. > :23:56.you fold the skin over and mould this over the top. It is a
:23:56. > :24:00.different way of doing stuffing. But the stuffing always goes in
:24:00. > :24:07.this end, it never goes in the central cavity there. Stuffing
:24:07. > :24:12.always in the neck end. Why? Because it means the chicken is too
:24:12. > :24:18.dense, if you cook it traditionally it will be raw in the centre, you
:24:18. > :24:23.need to let the air circulate inside. You are doing a grand job.
:24:23. > :24:32.A pan shaking routine. The game chips are going in.
:24:32. > :24:38.Let's get our chicken on, some salt. Just a little bit of butter. Wine,
:24:39. > :24:43.stock. It is going to go in, we roast this in the oven. Thank you
:24:43. > :24:52.very much. We have our stuffing in there as well. That will roast a
:24:52. > :25:01.good hour and 15 minutes, keeping it a bested. We can pass -- basted,
:25:01. > :25:09.we can pass that over there. The cabbage is looking good. Lovely.
:25:09. > :25:16.The bacon smells nice there Russell. It is all about co-operation and
:25:16. > :25:21.team work. Just like the Second World War! Can I move you over
:25:21. > :25:27.there, we are going to do a proper gravy. A little bit of white wine,
:25:27. > :25:32.the juices from the pan. You see this is how my dad used to do it.
:25:32. > :25:36.You use the water from the cabbage. None of that fancy jus stuff,
:25:36. > :25:41.proper gravy. And then we basically bring this to the boil, all the
:25:41. > :25:46.juices so these bits from the pan will turn this nice and brown, that
:25:46. > :25:53.is what we want. What do you thicken it up with. Nothing.
:25:53. > :25:58.You could, if you mix a bit of butter and flour you can mix it and
:25:58. > :26:06.do put it to, I put nothing. This is where my dad would get the
:26:06. > :26:16.cornflour out. You reduce it a little bit, that's it. It is the
:26:16. > :26:27.
:26:27. > :26:35.fat that emmuls fies the liquid. -- emulsifies the liquid in it.
:26:35. > :26:40.Thanks for that. Do you want me to take this away. Portion up that,
:26:40. > :26:47.cut me some steaks. We have one minute left. We will grab that.
:26:47. > :26:57.Grab some of our stuffing please Stephen. We have our cabbage, which
:26:57. > :27:05.
:27:05. > :27:11.is cooked. A little bit of water in there, nothing else. The chicken,
:27:11. > :27:21.the leg, there a little bit of that. The chicken on there, that is the
:27:21. > :27:24.
:27:24. > :27:28.stuffing inside as well. And proper stuffing this is. Bit of thigh.
:27:28. > :27:37.spoonful of the bread sauce sits on the side. We have got some of this
:27:37. > :27:43.gravy, the gravy. It smells grand. You will I have done is drain off a
:27:43. > :27:48.little bit of the fat. You pour that over the top. Yeah. That has
:27:48. > :27:54.no thickener in it. It is just a bit of the pan juice. A few of the
:27:54. > :27:57.fancy game chips. That is the traditional way for the redcurrant
:27:57. > :28:01.sauce, traditional with meat and roast game, you would have these
:28:02. > :28:11.game chips, dive into that. Girls do you want to bring over the
:28:12. > :28:12.
:28:12. > :28:18.glasses. To go with this, a Gerard Bertrand Minervois 2009 from
:28:18. > :28:27.Waitrose, priced at �7.489. Another bargain and great wine. She's
:28:27. > :28:36.definitely on form this week. I don't know if you'll get anything.
:28:36. > :28:44.Once he's finish. It is supposed to be ladies first! Look, there you go.
:28:44. > :28:49.Look at them. How is it? It is absolutely tremendous. There you go.
:28:49. > :28:54.Thanks to Glynn Purnell and his moustache, Stephen Terry and