:00:13. > :00:23.Good morning. Get set for a truly mouth-watering display of world-
:00:23. > :00:36.
:00:36. > :00:40.class cooking. This is Saturday Kitchen Live! Welcome to the show.
:00:40. > :00:42.With me in the studio are two chefs from two ends of the culinary
:00:42. > :00:46.spectrum. First, the Godfather of Italian cooking himself. It's the
:00:47. > :00:49.one and only, Antonio Carluccio. Next to him is a new face to
:00:49. > :00:52.Saturday Kitchen, his restaurant at Tuddenham Mill in Suffolk is
:00:52. > :00:56.winning some heavy weight fans including the Good Food Guide who
:00:56. > :01:04.rate it as one of the 50 best restaurants in the country! It's
:01:04. > :01:11.Paul Foster. Good morning to you both. Antonio Carluccio what have
:01:11. > :01:14.you brought back from Italy for us? Mushrooms, what else? I am doing
:01:14. > :01:17.mushroom raviolo with raw artichoke salad for the young lady there. She
:01:17. > :01:22.eis vegetarian and will be happy with. It
:01:22. > :01:27.And a salad? Yes, a salad of raw artichokes.
:01:27. > :01:33.Sounds good. Paul, what are you going to make?
:01:33. > :01:39.I'm doing a goose and duck dish. Very fresh with raw fennel,
:01:39. > :01:45.watercress and crispy wild rice. That is something we have never
:01:45. > :01:48.seen before? It is like instant rice crispsis, amazing.
:01:48. > :01:51.Two very different dishes from our chefs today and as usual we've got
:01:51. > :01:54.our line-up of fantastic foodie films from the BBC archive. We've
:01:54. > :01:56.got our regular helping of Rick Stein, plus brand new Saturday
:01:56. > :01:59.Kitchen episodes of Celebrity Masterchef and the frying Frenchman
:01:59. > :02:01.himself, Raymond Blanc. Now, our special guest is best known for her
:02:01. > :02:05.award-winning portrayal of the feisty Emmerdale barmaid, Mandy
:02:05. > :02:08.Dingle. But it's her dancing skills that have brought her success
:02:08. > :02:18.recently, getting her all the way to the quarter finals in the last
:02:18. > :02:19.
:02:19. > :02:24.series of Strictly. Welcome to Saturday Kitchen, Lisa Riley. Now I
:02:24. > :02:30.know you are a big fan of the show? An amazing fan of the show.
:02:30. > :02:35.How does it feel to be cooked for by these guys? Amazing. Antonio is
:02:35. > :02:39.a legend, a genius. You have built him up now! We will
:02:39. > :02:42.mention later on in the show but the dancing you are progressing
:02:42. > :02:47.this forward? Starting a new tour? Yes.
:02:47. > :02:54.So, the Strictly Come Dancing tour has finished, you are doing another
:02:54. > :02:57.tour? Yes, going around the entire country with a new musical.
:02:57. > :03:00.Now, of course, at the end of today's programme I'll cook either
:03:00. > :03:02.food heaven or food hell for Lisa. It'll either be something based on
:03:02. > :03:05.your favourite ingredient, food heaven, or your nightmare
:03:06. > :03:09.ingredient, food hell. It's up to our chefs and a few of our viewers
:03:09. > :03:17.to decide which one you get. So, what ingredient would your idea of
:03:17. > :03:24.food heaven be? I love asparagus. I love. It
:03:24. > :03:30.As Antonio said, I am a vegetarian so a chef's nightmare.
:03:30. > :03:36.What about the dreaded food hell? Gnocchi. It sticks to your teeth.
:03:36. > :03:45.It is like chewing glue! He is telling you how to say gnocchi.
:03:45. > :03:48.Gnocchi! So you don't like that? Not really.
:03:48. > :03:50.$WHITE So it's asparagus or gnocchi for Lisa and I've taken my
:03:51. > :03:53.inspiration for both from Antonio and gone Italian. For food heaven
:03:53. > :03:56.I'll combine the asparagus with another of Lisa's favourite things,
:03:56. > :04:06.pasta. The asparagus is simply rubbed in a little olive oil and
:04:06. > :04:10.
:04:10. > :04:13.cooked on a very hot griddle. They're then tossed through some
:04:13. > :04:16.fresh pasta and topped with a lemon and breadcrumbs. Or Lisa could be
:04:16. > :04:19.having food hell, gnocchi. I'll make the gnocchi with potato, flour,
:04:19. > :04:21.parmesan and olive oil then blanch and saute them. They're served in a
:04:21. > :04:26.creamy spinach and broccoli sauce with some deep fried broccoli
:04:26. > :04:30.floret. If you'd like the chance to ask a question on the show then
:04:31. > :04:35.call. A few of you will be able to put a question to us a little later
:04:35. > :04:39.on. And if I do get to speak to you I'll also be asking if you want
:04:39. > :04:42.Lisa to face either food heaven or food hell. So start thinking. Right,
:04:42. > :04:52.let's cook and we're starting things off with a legend of the
:04:52. > :04:55.
:04:55. > :05:00.food world no less! It's Antonio Carluccio. Great to have you on the
:05:00. > :05:04.show again! Good morning, James. The first programme I did with you,
:05:04. > :05:08.you cooked lamb with feta cheese. What do you have today? I have
:05:08. > :05:14.something that you can cook! Thank you very much! What with we going
:05:14. > :05:16.to do, then? This is for you, to do, then? This is for you,
:05:16. > :05:22.look... This is a treat. So, artichokes.
:05:22. > :05:32.These are the baby artichokes? It is for a raw salad. You have to
:05:32. > :05:32.
:05:33. > :05:36.take away the hardest ends. This is uneedible.
:05:36. > :05:44.I will trim that off and finally slice it.
:05:45. > :05:50.Meanwhile, I am cooking the sauce. I need some fire here... Look at
:05:50. > :05:56.these lovely mushrooms. What is it with you and the
:05:56. > :05:59.mushrooms? How did it start with you, as a young kid? Yes, as a
:05:59. > :06:05.young kid, with father, as everybody in Italy does. I was
:06:05. > :06:08.going to pick the mushrooms. The passion remains in me. I find
:06:08. > :06:15.mushrooms anywhere, everywhere. Here, even some in Hyde Park.
:06:15. > :06:20.What do we have here? Butter first of all. Then we cook, yes! A bit of
:06:20. > :06:25.sauce for the ravioli. They are two sheets of pasta, that will contain
:06:25. > :06:32.the sauce. This in the fridge. We will talk
:06:32. > :06:37.about those later. What mushrooms do you have with us today? These
:06:37. > :06:44.are morrells. They are fantastic. You must be careful, sometimes
:06:45. > :06:52.there are stones inside. You open it. You take care for the stones.
:06:52. > :07:00.Then the girolle. We put them there. They have been cleaned.
:07:00. > :07:07.And we have the most wonderful mushroom of all, the cep. The
:07:07. > :07:13.porcino. You classify that, the cep the king
:07:13. > :07:20.much.mushrooms, would you? morrelle is a fine mushroom but for
:07:20. > :07:26.me the king is this one. Look... Perfect. It has no animal inside.
:07:26. > :07:31.It is definitely vegetarian! It is great raw in the salads? I have an
:07:31. > :07:40.idea. Look if you can cut me the solid one. This one. You can cut it
:07:40. > :07:47.very finally sliced. This one too. We do the salad of mushroom as well.
:07:47. > :07:52.In this show you can do everything. How do you prepare these? Never
:07:52. > :07:56.wash the mushrooms. Scratch anything off them.
:07:56. > :08:01.The dirt. They are clean. Just check if they have maggots inside.
:08:01. > :08:06.They may have. This one is perfect. Look at this.
:08:06. > :08:10.A wonderful white. As well as being busy all over the
:08:10. > :08:13.world with the restaurants, and everything else, writing is a huge
:08:13. > :08:21.influence in your life. Yes.
:08:21. > :08:26.You have written a couple of things recently, tell us about them.
:08:26. > :08:34.books, the last one was called Collection. It is my sort of
:08:34. > :08:37.biography. My life. Now we put a little bit of, I need
:08:37. > :08:46.a spoon. I can get you one.
:08:46. > :08:56.I have it here. Now we add tomato puree.
:08:56. > :09:14.
:09:14. > :09:19.Then some parsley. We chop it like this.
:09:19. > :09:24.So we add this. I asked my father and mother if they conceived in
:09:24. > :09:30.love. He didn't say this in rehearsal!
:09:30. > :09:35.Well, they told me yes! They told you yes? Yes.
:09:35. > :09:42.Listen, the sauce is ready. Now we cook the pasta.
:09:42. > :09:49.I will get the pasta. We have fresh pasta seats in --
:09:49. > :09:58.sheets in here. If you would like recipes from the show, go on the
:09:58. > :10:02.website. You can ask any question on this number:
:10:02. > :10:07.The only time where you can put a few drops of oil on water for
:10:07. > :10:11.boiling the pasta is when you have two big sheets of pasta. This is
:10:11. > :10:16.fresh pasta. It is wonderful. You put it to boil in the salted water.
:10:16. > :10:23.It should be ten grams of salt per litre of water.
:10:23. > :10:29.So it is more salty than people normally do? Yes but 10 grams is
:10:29. > :10:37.not very much. Now this is cooking. It will cook the fresh pasta in two
:10:37. > :10:45.to three minutes. No more than that. In fact it is just the sauce that
:10:46. > :10:50.needs a little more cooking. The oil in the pan helps so that the
:10:50. > :10:54.pasta sheets don't stick together. As well as your books and
:10:54. > :10:59.restaurants you are doing a food festival? I am.
:10:59. > :11:09.You are coming up north? Yes. It will be very good, I would like
:11:09. > :11:13.
:11:13. > :11:19.to taste your food. It is the Malton Food Festival. It
:11:19. > :11:26.is in two week's time. So, one sheet of pasta that we put
:11:26. > :11:36.on there. Let me taste... Yes, another little bit of salt.
:11:36. > :11:43.That's it. Very quick. Very quick. Italian food is minimal
:11:43. > :11:49.fuss, maximum of flavour. Then we add the other sheet here.
:11:49. > :11:58.This is the blanket. So we put it there. Naturally something like
:11:58. > :12:08.this you can do it with a filling of fish or whatever you like.
:12:08. > :12:12.
:12:12. > :12:21.Let me put declaration. This is lovely.
:12:21. > :12:28.Explain the salad. Oh, yes the salad. So finally chopped artichoke
:12:28. > :12:35.if you use the big one, you have to take the outer part and use only
:12:35. > :12:45.the heart. So, lemon, olive oil, salt and pepper? Yes, that is it.
:12:45. > :12:45.
:12:46. > :12:50.Of course parmesan cheese and the ceps in there as well.
:12:50. > :12:57.I wanted it separate. I will do another one.
:12:57. > :13:07.No pressure! Which part of Italy are you from? Where did you go go
:13:07. > :13:09.
:13:09. > :13:17.up? I was born in the south, in Piemonte.
:13:17. > :13:27.We saw a lot of that when you were touring with Gennaro on BBC Two?
:13:27. > :13:32.
:13:32. > :13:36.Yes, the good old Gennaro. My desperation! Now we put the
:13:36. > :13:43.declaration, the garnish as you call it. So you have that.
:13:43. > :13:48.We have an extra dish than in rehearsal. Do you want a little
:13:48. > :13:54.parmesan cheese? Here, yes. So, tell us the name of the dish?
:13:54. > :13:59.This is mushroom raviolo with raw artichoke salad.
:13:59. > :14:04.I love that I love that
:14:04. > :14:09.Check that out. It looks delicious.
:14:09. > :14:18.I know that these eaten as they are a fabulous. Come over here.
:14:18. > :14:23.Have a seat and you get to dive in. I don't know where you will start.
:14:23. > :14:28.Italy is brilliant for vegetarian food. Wherever I have been, I have
:14:28. > :14:33.the most choice in Italy. There is always vegetarian.
:14:33. > :14:37.It is simple if you use the small artichokes in there as well.
:14:37. > :14:44.Delicious. The good thing about me, I like my food.
:14:44. > :14:48.Happy with that? That is lovely. Thank you very much.
:14:48. > :14:51.We need some wine to go with this. We sent our expert, Peter Richards
:14:51. > :15:01.down to the Hampshire coast today. But what's he chosen to go with
:15:01. > :15:03.
:15:03. > :15:07.Antonio's perfect pasta? I'm in Southampton a stone's throw from
:15:07. > :15:13.the docks, but I need to head into town to find some fantastic wines
:15:13. > :15:17.to go with today's dishes. Antonio's mushroom raviolo with raw
:15:17. > :15:22.artichoke salad dish is a celebration of the earth. It is
:15:22. > :15:26.also very wine friendly. Now I can say that and I hear the ears prick
:15:26. > :15:29.up. Artichoke is often considered the enemy of wine. Making it taste
:15:29. > :15:35.bitter or sweet, but in this case it does not. That is because the
:15:35. > :15:39.artichokes are raw. They are also young and tender. The effects are
:15:39. > :15:46.expertly softened by the other ingredients in the dish. If you did
:15:47. > :15:54.not want to play it safer, stick with a full body dry Italian white,
:15:54. > :15:56.something like Verdicchio, but I have a great value wine here it is
:15:56. > :16:01.the Piccini Chianti 2011 from Tuscany.
:16:01. > :16:07.The quality of the Chianti can be variable, but when it is good, it
:16:07. > :16:12.can be one of the best wines on the planet. When you smell this it is
:16:12. > :16:17.not just about simple fruits. That would overwhelm what are our earthy
:16:17. > :16:25.flavours here. It is more elegant, juicy, tasty red, tying in well
:16:25. > :16:30.with the feel of the dish. When you taste it the acidity ties in with
:16:30. > :16:35.the tomato and the vinaigrette and enough weight to work with the
:16:35. > :16:41.meaty texture of the mushrooms and the kick of the parmesan.
:16:41. > :16:47.Artichokes don't like bold reds but this is the opposite, juicy and
:16:47. > :16:52.refreshing. Antonio it is a refreshing dish, here is an
:16:52. > :17:02.unpretension red to celebrate with Well it is great value. It is.
:17:02. > :17:06.Does it taste good? I don't know... It is a young Chianti. This is
:17:06. > :17:12.perfect. Dishes like that ethey need a light
:17:12. > :17:16.young wine. Happy with that? Really beautiful. All of the flavours are
:17:16. > :17:22.gorgeous. And the wine is a great match. Good
:17:22. > :17:29.value at over just a fiver. Would you cook it? I watched
:17:29. > :17:37.everything. I will try it at home. Well try my way. If anyone wants to
:17:37. > :17:43.speak to the legend, Antonio, call number:
:17:43. > :17:45.Coming up, Paul has a duck dish to share with us, what is it again?
:17:45. > :17:48.Goosnargh duck breast, puffed rice and pumpkin seeds, rhubarb and
:17:48. > :17:55.yoghurt watercress. And you are making a salad too?
:17:55. > :17:58.coming into the spring you want fresh, crunchy food.
:17:58. > :18:00.Right, let's head to France to meet up with Rick Stein on his
:18:01. > :18:10.gastronomic journey along the country's canals. And today he's
:18:11. > :18:11.
:18:11. > :25:03.Apology for the loss of subtitles for 412 seconds
:25:03. > :25:07.$:/STARTFEED. Now last week's butterfly cake masterclass seems to
:25:07. > :25:11.have been a bit of a hit with lots of you. So this week I am going to
:25:11. > :25:13.show you another very simple bit of baking that's easy to try at home
:25:13. > :25:16.this weekend. It's a classic Genoise sponge which is very
:25:16. > :25:25.versatile and I am going to serve with a blueberry compote and
:25:25. > :25:29.with a blueberry compote and vanilla cream. We have 200 grams of
:25:29. > :25:35.caster sugar and six medium eggs. The secret is that this is a cake
:25:35. > :25:41.that is very light. It is used in a lot of French dishes, a lot of
:25:41. > :25:46.basic recipes. You know the lady's fingers? Yes.
:25:46. > :25:53.Now, over here I have some mixing. This is the key. You keep ep it
:25:53. > :25:57.mixing for about five to six minutes, this creates the air in
:25:57. > :26:02.the sponge. This is straight out of college. You lift it up and do a
:26:02. > :26:06.figure of eight. If it is there when you get to the end, that means
:26:06. > :26:12.that this is ready. If not, keep mixing it.
:26:12. > :26:19.You know what you are doing! I try to. I have done it a few times. I
:26:19. > :26:25.am making a cartouche. We have a greased tin. You can make this so
:26:25. > :26:32.easily. You can buy them, I don't know why it is easy to make.
:26:32. > :26:37.Make it the same size as the tin. Pop it around.
:26:37. > :26:42.Very clever. It is just greaseproof paper. When
:26:42. > :26:46.it comes to this it is incorporating the flour and butter
:26:46. > :26:55.together. This is the key to it, the butter. So plain flour and
:26:55. > :27:03.butter. Throw eit in. -- throw it Now, this is the key to mixing this
:27:03. > :27:07.together. You cannot do this with a spatula it must be by hand. It make
:27:07. > :27:12.it is nice and light. Is that lovely? I want to get stuck
:27:12. > :27:18.in! This is how it used to be at college. This is how we used to
:27:18. > :27:24.learn. The key is if you do it this way you can incorporate the flour
:27:24. > :27:30.easier and more quickly than with a spatula. You don't knock out the
:27:30. > :27:33.air. There is no rising agent here. No
:27:33. > :27:38.self-raising flour. You just mix it together.
:27:38. > :27:42.It is essential. That is what I was thinking!
:27:42. > :27:47.key is that it is mixed together. That is the butter and the flour.
:27:47. > :27:54.You can pour this in. You can see from the texture of the sponge it
:27:54. > :28:01.is light. You can feel the flour as well.
:28:01. > :28:08.Yes, it is, in essence, light when it goes in the oven, light when it
:28:08. > :28:15.comes out of the oven. It goes in at 160 degrees, about
:28:15. > :28:20.gas four or five. It needs to go in there for 20 to 25 minutes. To tell
:28:20. > :28:25.when it is ready, if you push the top of it it is lovely and light.
:28:25. > :28:31.Now, that is cake it makes me a very happy girl! Feel the weight of
:28:31. > :28:35.it. It is really light. It is still fattening, though?
:28:35. > :28:39.That is what I want. The best is yet to come, but you
:28:40. > :28:44.need this, you are busy. You are on the tour and everything else. So
:28:44. > :28:49.tell us about this, then. You have finished the Strictly Come Dancing
:28:49. > :28:55.tour, you are oing something else? This is called Strictly
:28:55. > :29:01.confidential. It is still under the Strictly frame. But is different.
:29:01. > :29:07.It has never been done before. It is like a musical. From all of the
:29:07. > :29:14.musicals around the country. It has all aspects of it. Acting, singing,
:29:14. > :29:22.dancing. The good old fashioned variety show that we don't see it
:29:22. > :29:26.so much. Craig has done it. He has written it. He has something for
:29:26. > :29:29.everyone. But that is the brilliance of
:29:29. > :29:35.Strictly. I did one of the first tours.
:29:35. > :29:39.Did you love it? I loved it but when you walk out in Wembley, you
:29:39. > :29:43.look up, thinking you should not be there! It is crazy, but this is
:29:43. > :29:47.more of a stage tour? Yes. We are going around the country,
:29:47. > :29:52.Manchester my home town. Southampton, all over the place. We
:29:52. > :29:58.open in Plymouth. But this is different in the sense of people
:29:58. > :30:04.are going to expect dancing as it is Strictly but it is not. There is
:30:04. > :30:14.a narrative of my life. How I got there. You find out things that you
:30:14. > :30:14.
:30:14. > :30:20.never knew. Then there are the professionals, Natalie, Ian, Artem.
:30:20. > :30:28.They are celebrities in their own right. It has been running ten
:30:28. > :30:33.years now, Strictly. The audian -- audience can ask questions and they
:30:33. > :30:40.will answer them. You started off in television, did you go into the
:30:40. > :30:45.same acting class as Sam Jones? Then you worked with her later. You
:30:45. > :30:49.were signed up when you were 12? Yes, when I got Emmerdale everyone
:30:49. > :30:55.knows who you are. How do you get a job like that? How
:30:55. > :31:00.does it happen? The casting director saw me ein a play. Mandy
:31:00. > :31:08.was supposed to be one episode. Then they got me in, did the
:31:08. > :31:13.episode. She was popular. The next thing you know they brought me back
:31:13. > :31:20.for a few more episodes and then there I was seven years later.
:31:21. > :31:25.It was great. I was surrounded by great actors, Scot and Bailey. We
:31:25. > :31:31.are really good friends in life. But you come from that and straight
:31:31. > :31:35.into You've Been Framed? Another massive show? I know. The best
:31:35. > :31:40.thing about my career, everything has been different. I love the
:31:40. > :31:45.acting. Hosting was good and now musical theatre. It is nice to do
:31:45. > :31:52.the variation. I am lucky. And while you are doing that, tell
:31:52. > :31:59.us about the new TV show? I am filming George Gently with Martin
:31:59. > :32:04.Shaw. It is set in the '50s and '60s. I love that. All of the
:32:04. > :32:09.visuals. That comes out later in the year. Nearer to September.
:32:09. > :32:12.The tour starts when? The 12th of June. Opening up in Plymouth. Going
:32:12. > :32:16.around the country for two months. It will be great.
:32:17. > :32:20.Fantastic. Yeah, just like that cake is
:32:20. > :32:24.looking. Absolutely. I'm salivating here.
:32:24. > :32:29.These are the blueberries. You can do raspberries, strawberries but
:32:30. > :32:36.when you look at them in the pan they look fantastic. You know it
:32:36. > :32:40.will taste good. That is the sugar, the water, the blueberries are in.
:32:41. > :32:44.Cook it to the boil. Then take it off we have a little compote here.
:32:44. > :32:50.Then we can take the double cream over the top.
:32:50. > :32:54.That is the best thing about baking. You get a present at the end. It is
:32:54. > :33:02.therapeutic and then the pressie. That looks lovely.
:33:02. > :33:06.The sponge make it is. There is something about a Genoise sponge.
:33:06. > :33:11.It is college cooking. Always a bit of a nuisance. I have
:33:11. > :33:17.mastered it now, though! Then the icing on top. It is something that
:33:17. > :33:22.we forget. You take it for granted. Do you like doing puddings? I love.
:33:22. > :33:30.We have a nice little piece here. Clean the knife as we go.
:33:31. > :33:36.A big piece, please! There we have that. It is lovely and light.
:33:36. > :33:39.Amazing. But, of course, for those who don't
:33:40. > :33:47.know it, Antonio Carluccio has had his birthday yesterday. Happy burst
:33:47. > :33:57.day. This is for you, chef! I was saying, for me?! It was your
:33:57. > :34:00.
:34:00. > :34:03.birthday yesterday, so happy burst day! -- Birthday! If there's a
:34:03. > :34:06.skill or a dish you'd like me to demonstrate on the show, Or perhaps
:34:06. > :34:10.you need some help with a cooking technique and can't get it right,
:34:10. > :34:12.drop us a line and we'll try and cover it over the coming shows. You
:34:12. > :34:15.can get all the contact details via the website:
:34:15. > :34:19.the website: bbc.co.uk/saturdaykitchen. What
:34:19. > :34:22.will I be cooking for Lisa at the end of the show? It could be her
:34:22. > :34:24.food heaven, asparagus. The asparagus is seared on a hot
:34:24. > :34:27.griddle then tossed through some freshly made pasta and finished
:34:27. > :34:37.with a zesty lemon and breadcrumb topping. Or Lisa could be facing
:34:37. > :34:38.
:34:38. > :34:42.food hell, gnocchi. I'll mix potatoe, flour, cheese and olive
:34:42. > :34:46.oil to make the gnocchi then blanch and saute them. They're served in a
:34:46. > :34:52.creamy spinach sauce with some deep fried broccoli florets. Some of our
:34:52. > :34:55.viewers and the chefs in the studio get to decide Lisa's fate today.
:34:55. > :34:58.Right, it's time for four more hopefuls to enter the latest
:34:58. > :35:07.Celebrity Masterchef contest. Gregg and John are wasting no time either
:35:07. > :35:17.and have a tough mystery box challenge all ready for them. Take
:35:17. > :35:17.
:35:17. > :42:30.Apology for the loss of subtitles for 412 seconds
:42:30. > :42:34.The celebrities' next challenge is one of John's skill tests and you
:42:34. > :42:37.can see how they get on in about 20 minutes or so. Still to come this
:42:37. > :42:43.morning on Saturday Kitchen Live. Raymond Blanc is perfecting his
:42:43. > :42:47.parfait! He's making a very smooth chicken liver pate with a spiced
:42:47. > :42:49.butter coating to enjoy with Adam in the kitchen! It's a David and
:42:50. > :42:52.Goliath battle today in the omelette challenge. New boy Paul
:42:52. > :42:55.will need all his HEN-terprising kitchen skills to s-LAY a true
:42:55. > :43:05.culinary titan, and one of the greatest EGG-sponents of Italian
:43:05. > :43:06.
:43:06. > :43:08.cooking, Antonio Carluccio! These are rubbish this week, aren't they!
:43:08. > :43:11.That's the Saturday Kitchen omelette challenge, live, a little
:43:11. > :43:13.later on. And will Lisa be facing her food heaven, asparagus and
:43:13. > :43:16.fresh pasta with lemony breadcrumbs? Or her food hell,
:43:17. > :43:21.gnocchi in a creamy spinach sauce? You'll have to wait until the end
:43:21. > :43:22.of the show to find out. Right, let's get cooking and up next is
:43:22. > :43:32.the man making waves with his award-winning restaurant, Tuddenham
:43:32. > :43:36.
:43:36. > :43:40.Mill in Suffolk. It's Paul Foster. Great to have you orn the show. You
:43:40. > :43:45.have brought some -- great to have you on the show. You have brought
:43:45. > :43:49.some duck with you. What is it? This is Goosnargh from Lancashire.
:43:49. > :43:55.You can see the size of it, how plump it is.
:43:55. > :43:59.It is fantastic. It is one of my fauv rit products.
:43:59. > :44:05.We -- It is one of my favourite products.
:44:05. > :44:09.You are preparing the duck. What are we doing next? We start by
:44:09. > :44:12.blow-torching it to blister the blow-torching it to blister the
:44:12. > :44:17.skin. This starts to caramelise it. I
:44:17. > :44:20.want to really crispy, slightly charred. A little bit of the burnt
:44:20. > :44:27.edges to get a nice barbeque flavour coming through.
:44:27. > :44:33.Now, the rhubarb, I am cooking this in water, sugar and pine.
:44:33. > :44:42.Me and my lads were foraging in the local forest. The pine has a
:44:42. > :44:46.citrusy flavour. It is perfect with the rhubarb. It is Douglas fir pine.
:44:46. > :44:51.This shrinks the skin off so that you know where to cut it and
:44:51. > :45:01.prepare it. If you have meat exposed, that will catch in the pan.
:45:01. > :45:05.
:45:05. > :45:11.So I have the are duduction -- reduction of red wine and soy sauce.
:45:11. > :45:14.I will finish it with reduced chicken stock. We get it nice and
:45:14. > :45:19.glazed. Now, tell us about the restaurant
:45:19. > :45:23.and Suffolk? It is a converted water mill in Suffolk. It is a
:45:23. > :45:29.beautiful place. It has a mention in the Doomsday Book. I have not
:45:30. > :45:36.trade myself, but it is a nice claim to fame. We have 15 bedrooms,
:45:36. > :45:41.a 50-seater restaurant. It is just a beautiful effect. The river runs
:45:41. > :45:47.under the restaurant. It is perfect for this time of year. The terrace
:45:47. > :45:53.really fills up. It is important to take the fat off, but don't expose
:45:53. > :45:58.the flesh. Take out the sinew. So, how many covers can the
:45:58. > :46:04.restaurant do? At the most about 60. Depending on the configuration.
:46:04. > :46:10.Straight in the hot pan. No oils needed at all.
:46:10. > :46:16.Turn that up a bit. So, basically you are colouring it
:46:16. > :46:21.with the blow-torch then rendering The blistering helps to crisps it
:46:21. > :46:26.up. Sea salt on the flesh side. An important thing with this, never
:46:26. > :46:32.turn it over. It goes into the oven skin side down.
:46:32. > :46:37.So it is all cooked on the skin? Yes. The whole lot. Looking at the
:46:37. > :46:41.ideas with the pine. The other chef who has done similar stuff to this
:46:41. > :46:51.is Sat Bains. He was one of your teachers throughout your career?
:46:51. > :46:56.
:46:56. > :47:01.Yes, I was his sou s chef for Sat. He eis a task master. He challenges
:47:01. > :47:09.the chefs intellectually. He asks your opinions on what you think
:47:09. > :47:14.about the food. Also another guy similar is Mr Raymond Blanc? Yes, I
:47:14. > :47:19.worked for him. A really good grounding for a chef.
:47:19. > :47:23.You mentioned that you go foraging for bits and pieces. Is that a main
:47:23. > :47:33.part of your menu or is it something that is new to you?
:47:33. > :47:38.
:47:38. > :47:41.something that I have done. There are some really interesting
:47:41. > :47:45.products out there and of course it is all seasonal.
:47:46. > :47:49.Now, a little bit of fat over the top. We are getting more colour
:47:49. > :47:52.here. And talking about seasonal. We have
:47:52. > :47:58.rhubarb here. You want salt on here? It helps to break it down.
:47:58. > :48:02.The duck goes in at 160 degrees for about seven to eight minutes
:48:02. > :48:12.depending on the size. That is about 250 grams. So I would say
:48:12. > :48:14.about eight minutes for that And the reduction, you want maple
:48:14. > :48:20.syrup in there. It adds the sweetness.
:48:20. > :48:23.So, what is next, then? We are waiting for the oil to come up to
:48:24. > :48:29.do the rice. I will get the pumpkin seeds on.
:48:29. > :48:35.I will do the rhubarb. This we can pour off and pour some over the top
:48:35. > :48:39.of our rhubarb, then? When it boils, pour it over and let it cool. It is
:48:39. > :48:44.perfectly cooked. It leave as little bit of crunch with it. For
:48:44. > :48:49.the pumpkin seeds, you need cool oil, the seeds N it doesn't work if
:48:49. > :48:54.you deep-fry it. You have to start it slowly. A little bit of salt in
:48:54. > :48:57.there. It really changes the texture to get a nice nutty flavour
:48:57. > :49:04.to it. So it happens quickly, even though
:49:04. > :49:07.there is cool oil in there? Yes, you can hear it popping now. Just
:49:07. > :49:17.stand back. You can see it starts to go around
:49:17. > :49:19.
:49:20. > :49:25.Straight on to a sieve and on to the paper. That is amazing for a
:49:25. > :49:32.salad. And a little raw fennel salad?
:49:32. > :49:37.raw fennel, salt and lemon juice to break it down. I mentioned Antonio
:49:37. > :49:45.is taking part in food festivals, which is next month actually, but
:49:45. > :49:50.you are taking part in a couple of food festivals in June? Yes with
:49:50. > :49:54.have the Aldeburgh food festival and another in June celebrating the
:49:54. > :50:01.food of Suffolk. There is some amazing stuff out there.
:50:01. > :50:07.So, we have a reduction coming down, what are we waiting for, the oil?
:50:07. > :50:12.Yes. This is normal wild rice? Yes.
:50:12. > :50:20.Normal black wide rice and if is literally taking seconds to make.
:50:20. > :50:30.I have the raw fennel here. The other thing is natural yoghurt.
:50:30. > :50:33.
:50:33. > :50:40.We thang in the fridge overnight. What it does, it gives this lovely
:50:40. > :50:50.thick whey. It has a lovely acid flavour. We put it in the bread too,
:50:50. > :50:52.
:50:52. > :51:02.so we don't waste anything. You hang it in a Muslim cloth.
:51:02. > :51:06.
:51:06. > :51:12.About 12 hours, but it is thick, almost cheese-like.
:51:12. > :51:18.-- muslin cloth. Now we are waiting for the oil to
:51:18. > :51:22.get really, really hot. This happens quickly.
:51:22. > :51:29.Watch this. So, the key is, lots of oil to
:51:29. > :51:34.little rice otherwise it cools down and you get raw bits in there. So
:51:34. > :51:37.one spoon... They will puff up now. The way to know it is done is when
:51:38. > :51:42.it has stopped making a noise and they are still.
:51:42. > :51:51.That is about there. Yes. Careful it is really, really
:51:51. > :51:57.hot. And there you go, instant rice
:51:57. > :52:01.krispies. Look at them! Yeah, little maggots!
:52:01. > :52:06.I have never seen that before. It is a really interesting
:52:06. > :52:12.technique. Now a little bit of sea salt.
:52:12. > :52:19.And we are about ready to plate up here.
:52:19. > :52:26.I will serve one without duck for you. Thank you.
:52:26. > :52:36.Put the glaze into a bowl. It has a very meaty taste to the
:52:36. > :52:39.
:52:39. > :52:49.glaze. The duck into the glaze.
:52:49. > :52:51.
:52:51. > :52:56.Just stick the crispy rice and pumpkin seeds to it.
:52:56. > :53:00.How long are you giving that to cook? This one had seven minutes
:53:00. > :53:04.and five minutes to rest. It is really important to rest. The
:53:04. > :53:11.presentation at the restaurant is not as important as the food. So we
:53:11. > :53:15.don't spend a lot of time tonne. That is OK! If everything is
:53:16. > :53:22.beautifully cooked and there are amazing ingredients, it is going to
:53:22. > :53:28.look great cooked. That is how I see it.
:53:28. > :53:33.You mention leaving the food to rest. A lot of home cooks don't do
:53:33. > :53:40.Absolutely and then you wonder why it is tough. You notice there is no
:53:40. > :53:44.blood on the plate because it has been well-rested. Mustard seeds
:53:44. > :53:48.there to add to the salad for a little bit of heat and we finish
:53:48. > :53:52.the dish with watercress. And these are the raw mustard
:53:52. > :53:57.seeds? Yes. And the last thing to dress the
:53:57. > :54:04.dish we have pine oil. That is the pine that we used earlier, blanched
:54:04. > :54:08.for ten seconds and blitzed into sunflower oil.
:54:08. > :54:10.So tell us what your dish is called again? This is Goosnargh duck
:54:10. > :54:12.breast, puffed rice and pumpkin seeds, rhubarb and yoghurt
:54:12. > :54:20.watercress. watercress.
:54:20. > :54:30.And this is one without duck. It looks fantastic.
:54:30. > :54:35.Good enough to eat. Here you go of the -- with that.
:54:35. > :54:42.Look, he is ready. Tell me one thing, I am confused
:54:42. > :54:52.about the modern way of cooking, why you spread it on the plate.
:54:52. > :54:55.
:54:55. > :55:02.spread it out so you get little tastes of everything as you eat.
:55:02. > :55:07.The duck is kept nice and pink and allowing to rest. Wow! The blood is
:55:07. > :55:10.not leaking it ut it puts a lot of people off.
:55:10. > :55:14.Right, we need some wine to go with this and our expert, Peter Richards
:55:14. > :55:24.is in Southampton today. So let's see what he's chosen to go with
:55:24. > :55:28.
:55:28. > :55:33.Spring is most definitely in the air with Paul's dish frfplt its
:55:33. > :55:42.zingy rhubarb to the succulent duck breast. Even the crunch of the
:55:42. > :55:48.puffed rice and the seeds. It cries out for a beautiful red. Now boj
:55:48. > :55:53.lay or a herb-scented red work well, but to tie this together, we need a
:55:53. > :56:00.up to more generosity. An eye to a savoury focus. With that in mind, I
:56:00. > :56:06.have found a stunner. It is the sensational value, Errazuriz Pinot
:56:06. > :56:10.Noir 2011. If I am looking for a refined but a generous style of
:56:10. > :56:18.Pinot Noir, then New Zealand is often the first port of call, but
:56:18. > :56:23.in terms of value, Chile makes some amazing Pinot Noirs. Firstly, the
:56:23. > :56:30.duck and the gameyness of this it works so well with the Pinot Noir.
:56:30. > :56:37.It is very soft and the juicy acidity picking up on the rhubarb
:56:37. > :56:41.and the yoghurt. The scents work well with the pine and the Hershey
:56:41. > :56:46.watercress. Finally, the soy and the stock
:56:47. > :56:52.needs uemp to match with them, this wines that in spades in a very
:56:52. > :56:57.soft-textured way. So, Paul, it is a very inventive dish with amazing
:56:57. > :57:00.textures. Here is a mighty fine red to put a spring in your step.
:57:00. > :57:03.Cheers! Cheers indeed. I think he has picked another
:57:03. > :57:08.winner here. This is perfect. The balance with
:57:08. > :57:12.the dish is perfect. There is a lot of asirdity in there. It would be
:57:12. > :57:18.easy to overcomplicate it -- acidity.
:57:18. > :57:23.A lot of flavours there, yes. fantastic. The rice is fantastic.
:57:23. > :57:26.So unusual. There you go. You can relax now.
:57:26. > :57:29.Right, let's get back to Celebrity Masterchef where the four new
:57:29. > :57:39.competitors are about to face one of John's fiendish skills tests -
:57:39. > :57:39.
:57:39. > :04:47.Apology for the loss of subtitles for 412 seconds
:04:47. > :04:50.You can see how the celebrities get on when they face their first
:04:50. > :04:52.outdoor cooking challenge on next week's show! Right, it's time to
:04:53. > :04:56.answer a few of your foodie questions. Each caller will also
:04:56. > :05:06.help us decide what Lisa will be eating at the end of the show. So
:05:06. > :05:08.
:05:08. > :05:16.who do we have first on the line? It is Paul from Blackpool.
:05:16. > :05:21.What is your question? I would like a recipe for wild bore.
:05:21. > :05:30.Antonio? There is a pasta, it is bigger than a spaghetti, bigger in
:05:30. > :05:33.size but shorter. It is typical of Umbria. To make a ragu with that
:05:34. > :05:40.would be fantastic. Lovely.
:05:40. > :05:45.Make it into a ragu. What dish would you like to see at the end of
:05:45. > :05:49.the show e? Is it food heaven or food hell? It is food hell, I'm
:05:49. > :05:56.afraid. You are a northerner, you should be
:05:56. > :06:01.on my side! Calm down! Richard. What is your question? I have
:06:01. > :06:07.lovely pork belly. I always get the crackling side of it but I want to
:06:07. > :06:17.do something different. I take the fat and bones off. Cover
:06:17. > :06:17.
:06:17. > :06:22.it in salt. Then dice it up and crisps it up in the pan. You have
:06:22. > :06:26.that put through pasta and a tomato sauce it is lovely.
:06:26. > :06:31.And another one, put it in a pan with veg. With peppercorns and bay
:06:31. > :06:37.leaf and bring it to the boil. Then leave it off the heat and then
:06:37. > :06:42.press it in the fridge. Then you can slice it and pan-fry it. It is
:06:42. > :06:46.fantastic with scallops. And boil it for a long time and eat
:06:46. > :06:51.it with saur kraut. Wonderful.
:06:51. > :06:55.Three dishes. What dish would you like to see at the end of the show?
:06:55. > :07:03.Food heaven. And Pauline is there for us. What
:07:03. > :07:11.is your question. --? I have a crown of duck. I need
:07:11. > :07:17.a sauce to go with it. A crown of duck, what sauce would
:07:17. > :07:22.you put with it? You know the quinns cheese. You dilute it it is
:07:22. > :07:27.a wonderful flavour. Add a touch of balsamic vinegar and it is fine.
:07:27. > :07:34.Simple. And ras bris are coming into season
:07:34. > :07:39.soon. It working well with the a Addick fruit.
:07:39. > :07:43.And then there is a sauce that you can make with caramel with orange.
:07:43. > :07:49.With a little bit of vinegar to spice it up. So three recipes with
:07:49. > :07:52.that one. Take your pick. What dish would you like to see at the end of
:07:52. > :07:56.the show, food heaven or food hell? Food heaven, please.
:07:56. > :08:00.There you go. Right, let's get down to business.
:08:00. > :08:09.Paul Rankin is now enjoying his 6th week at the centre of our pan with
:08:09. > :08:15.that 17.51 but can our chefs knock him out today? You can choose what
:08:15. > :08:21.you like from the ingredients put in front of you. Let's put the
:08:21. > :08:28.clocks on the screen please. Remember these are just for you at
:08:28. > :08:38.home so you can see how they're doing. Three, two, one, go! Oh, it
:08:38. > :08:42.
:08:42. > :08:52.is not going well! It's the concentration. I think he is
:08:52. > :09:05.
:09:05. > :09:11.catching you up! We have mushrooms going?! Oops.
:09:11. > :09:19.I am going to run out of music in a minute.
:09:19. > :09:24.We got there. With mushrooms! Well, I will have
:09:24. > :09:30.to have a taste. Eggs with the mushrooms is the best
:09:30. > :09:40.thing. Hmm! It's lovely.
:09:40. > :09:43.
:09:43. > :09:50.What happened here, then, chef? Just ignore the broken egg.
:09:50. > :09:53.Right. It looks to me like an omelette.
:09:54. > :10:00.Paul, do you think you beat Sat Bains? No way.
:10:00. > :10:08.I just want to be on the board. You did it in 57. It puts you down
:10:08. > :10:15.here. Oh, no.
:10:15. > :10:22.Antonio? Well, I believe, probably I will come around here somewhere.
:10:22. > :10:27.Whereabouts? There? About here? About 30 seconds? Yes, maybe a bit
:10:27. > :10:32.more. I think you need a new watch! You
:10:32. > :10:37.did it in 55 seconds, that puts you down here as well.
:10:37. > :10:43.Good, but put me with the other two. You can go where you want. It is
:10:43. > :10:49.your birthday. So, will Lisa get her idea of food
:10:49. > :10:55.heaven, the pasta or food hell, gnocchi? We are first of all going
:10:55. > :11:04.to enjoy another masterful display with Raymond Raymond raumed. Today
:11:04. > :11:08.he is making a coup of things, -- Raymond Blanc. Today he is making a
:11:08. > :11:18.couple of things. But first a duck alyad. Take a look
:11:18. > :11:18.
:11:18. > :18:32.Apology for the loss of subtitles for 412 seconds
:18:32. > :18:36.at this one. It is that time of the show to find
:18:36. > :18:42.out if Lisa is facing food heaven or food hell.
:18:42. > :18:47.$:/STARTFEED. It is that time of the show to find out if Lisa is
:18:47. > :18:52.facing food heaven or food hell. Food hell is the pile of
:18:53. > :18:58.ingredients that turn into gnocchi. Or food heaven is the asparagus.
:18:58. > :19:00.What do you think that these guys have decided? I am really hoping it
:19:00. > :19:07.is my asparagus. Don't be cruel.
:19:07. > :19:13.It is. It is. So, there you go. Chef if I can get
:19:13. > :19:20.you to do the breadcrumbs. Before I start with that. I will turn my
:19:20. > :19:29.attention to the pasta machine. We are going to fire these up to make
:19:29. > :19:39.these little pasta shapes that are, which, chef? Ginie.
:19:39. > :19:41.
:19:42. > :19:48.I think that is him making it up! They are lilies! So, we have the
:19:48. > :19:57.lovely asparagus. We are going to blanch these.
:19:57. > :20:05.Why when you go to Spain, the asparagus is white? They are cooked
:20:05. > :20:12.under the earth until eethey come The sun gives them the chlorophyll.
:20:12. > :20:15.It is like forced rhubarb. That is grown indoors. The outdoor is the
:20:15. > :20:25.thicker estems, the forced rueb Santa Barbara the thinner stems
:20:25. > :20:30.which is sweet. Fab. I have learned something now.
:20:30. > :20:36.Now we are adding some oil to the pan here.
:20:36. > :20:40.It is lovely in butter as well. Right, so a little bit of butter
:20:40. > :20:47.and oil in the pan. I can do this myself at home, now.
:20:47. > :20:50.We are using a little bit of garlic, but not until the breadcrumbs have
:20:50. > :20:55.started. Others it will burn and catch.
:20:55. > :21:05.You are right. He eis a good shuf. We are proper proud of him! It is
:21:05. > :21:07.
:21:07. > :21:14.OK. I will pay you later! -- he is a good chef. We are proper proud of
:21:14. > :21:20.him! If you are cooking these at home, they do not take long at all.
:21:20. > :21:30.You can do this when the weather is getting better on the barbeque, but
:21:30. > :21:31.
:21:31. > :21:41.blanch them in boiling water. Pop them in ice cold water and leave
:21:41. > :21:42.
:21:42. > :21:45.them. Then pop them on the barb queue.
:21:45. > :21:51.There you go. Wow.
:21:51. > :21:58.Have you never had the desire for meat? I stopped eating it when I
:21:58. > :22:04.was 19. I cook it for other people. I pride myself on my roast. It is
:22:04. > :22:13.just a personal taste, really. You would live well in Italy. They
:22:13. > :22:18.have a lot of vegetarian dishes, but they are all a substitute of
:22:18. > :22:25.meat. I love it in Italy on holiday. In
:22:25. > :22:30.Rome, the choices were fantastic. It is like India and lots of
:22:30. > :22:34.vegetarian dishes, but you can't beat fresh asparagus when in season.
:22:34. > :22:39.It is lovely. It is one of my favourite
:22:39. > :22:44.ingredients of the year. When you see this stuff grow, by
:22:44. > :22:50.the time they have cultivated one end of the field, if the field is
:22:50. > :22:55.big enough and the conditions are right, it grows overnight. It takes
:22:55. > :23:04.three years if you plant them in the garden for you to get the first
:23:04. > :23:09.of a good crop. Right so we are nearly there. The
:23:09. > :23:13.breadcrumbs are in. Then the garlic goes in.
:23:13. > :23:18.In Sicily they use this with parmesan on lots of dishes.
:23:18. > :23:26.You have chilli there which is dicing up nicely.
:23:26. > :23:31.Now the pasta from this machine, 14 eggs, a kilo of double zero flour,
:23:31. > :23:35.a kilo of semolina flour and then you have lovely pasta. It is still
:23:35. > :23:39.warm. It cooks very quickly.
:23:39. > :23:48.This makes enough for about 165 people.
:23:48. > :23:54.Lots of salty water in this as well. Yes, 10 grams of salt to a litre of
:23:54. > :23:59.water. It is because the pasta needs
:23:59. > :24:09.flavour before receiving the sauce. When you are making pasta, what is
:24:09. > :24:15.
:24:15. > :24:20.the ratio of eggs to flour? About eight or nine per kilo. I have seen
:24:20. > :24:24.40 eggs made with a kilo of flour once.
:24:24. > :24:27.40?! Now, the sauce for this is straightforward. The butter goes in
:24:27. > :24:31.straightforward. The butter goes in the pan.
:24:31. > :24:39.And what we use is the pasta water as well. Yep.
:24:39. > :24:46.You really know it. Am I doing it right? Yep.
:24:46. > :24:54.Just double checking to make sure I am doing it right! Lemon zest.
:24:55. > :25:02.Lemon juice? A little bit. The pressure.
:25:02. > :25:09.Yes! Yes, cooking Italian food in front of this man.
:25:10. > :25:15.So, the pasta is nearly there. We can drain that off now.
:25:15. > :25:25.It does not take long to cook about 30 seconds there.
:25:25. > :25:28.
:25:28. > :25:34.No, a little more. It takes about a minute! Then we
:25:34. > :25:38.have the asparagus. Leaving the big stems to one side.
:25:38. > :25:44.I may want to switch the machine off.
:25:44. > :25:49.It is making a funny noise. Now we can finish this off.
:25:49. > :25:54.That is going in. Ready for the parsley? Yes, all
:25:54. > :26:02.straight in. The chilli too. So, fresh parsley, a bit of chilli.
:26:02. > :26:12.Then we will make a little more moist with the sauce from the pasta.
:26:12. > :26:27.
:26:27. > :26:32.A little more butter. Black pepper.
:26:32. > :26:37.This is the key to add some of this water from the pasta all together.
:26:37. > :26:43.There we have the lovely pasta. Nice and moist.
:26:43. > :26:48.Gorgeous. Thank you for letting me have the nice choice!
:26:48. > :26:54.breadcrumbs. It is so quick to makes a well.
:26:55. > :27:04.Brilliant. Parmesan? Yes.
:27:05. > :27:05.
:27:05. > :27:11.Parmesan! Get me some parmesan! Get some forks, please, Paul.
:27:11. > :27:16.Happy with that? It has made all the difference, chef.
:27:16. > :27:21.Bon appetite. Dive into that one and tell us what you think of this
:27:21. > :27:25.one. Thank you very much.
:27:25. > :27:34.Thank you very much. It smells amazing.
:27:34. > :27:38.To go with this, peter has chosen a White Burgundy 2011. Priced at just
:27:38. > :27:43.�5. A bargain wine. What do you think of that one? Really, really
:27:43. > :27:47.good. When you mentioned asparagus, in
:27:47. > :27:54.season it is like English strawberries, you cannot beat. It
:27:54. > :27:58.So simple to cook. And the wine? I will give you the
:27:58. > :28:04.bottle. Whereabouts in Italy, you mentioned
:28:04. > :28:09.the breadcrumbs, where does that come from? Sicily.
:28:09. > :28:14.There a little more. Dive into that. Best of luck with the tour. It
:28:14. > :28:19.starts in June? June the 12th all around the country.
:28:19. > :28:24.It is a number of dates. About 20? Yes. This will be nice. I get to
:28:25. > :28:27.sing in the show. I have never done that before for a live audience.
:28:28. > :28:30.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:30. > :28:33.Antonio Carluccio, Paul Foster and Lisa Riley. Cheers to Peter
:28:33. > :28:39.Richards for the wine choices! All of today's recipes are on the
:28:39. > :28:43.website. Go to: bbc.co.uk/saturdaykitchen. We're
:28:43. > :28:46.back live, next week, at the same time of 10am on BBC1. You can enjoy
:28:46. > :28:49.more of our Best Bites tomorrow morning on BBC2. Good luck to any
:28:49. > :28:52.of you running in the London Marathon tomorrow. Look out for our