20/08/2011

:00:06. > :00:16.Good morning. Yes, we're back. I hope you're hungry. This is

:00:16. > :00:31.

:00:31. > :00:34.Welcome to the show. Cooking with me live in the studio today are two

:00:34. > :00:38.of the country's most inspiring chefs. Well one of them any way.

:00:38. > :00:43.First, a man would stands shoulder to shoulder, not that one, sholder

:00:43. > :00:48.to shold wer Jamie Oliver as they attempt to turn all of Britain into

:00:48. > :00:53.one big Italian restaurant, the one and only Gennaro Contaldo. Next to

:00:53. > :01:00.him a chef who transformed a roadside pub in Buckinghamshire to

:01:00. > :01:04.a foodie hot spot, the Hand & Flowers. It's Mr Tom Kerridge. Good

:01:04. > :01:10.morning. Good morning. Good morning. Gennaro, welcome back, what are you

:01:10. > :01:14.cooking? Today I'm going to cook this fantastic sea bream with

:01:14. > :01:18.cherry tomato, garlic, wine inside. What I'm going to do is pan fry it,

:01:18. > :01:24.then put them in the oven. You're going to make a lovely corgette

:01:24. > :01:28.salad for me. We need subtitles with that really! I haven't got a

:01:28. > :01:34.clue what that is. I know it's a fish because I'm looking at it.

:01:34. > :01:40.I'll show you how to do it. Tom, follow that. A pollock dish with

:01:40. > :01:47.lardo on the top, mushrooms and radishes from the garden. Lardo is

:01:47. > :01:51.fat from pig. It is, cured pork fat. Very nice, it gives it a meaty

:01:51. > :01:59.texture and flavour. And you are using borage because you're growing

:01:59. > :02:03.your own stuff now. Yeah, kind of. Two top dishs to look forward to in

:02:03. > :02:07.and our fantastic film, including Rick Stein, the Great British Menu

:02:07. > :02:12.and all time classic television from the great man, Mr Keith Floyd.

:02:12. > :02:16.Our special guest is normally surrounded by hordes of screaming

:02:16. > :02:23.female fans. SCREAMING Over there, a bunch of middle aged

:02:23. > :02:28.women. Having been runner up on the X Factor a couple of years ago, he

:02:28. > :02:31.secured his number one hit with his first single. Now he has a double

:02:31. > :02:35.platinum selling album. Welcome to Saturday Kitchen, Mr Olly Murs.

:02:35. > :02:40.Great to have you on the show. I know you're a keen cook, but you

:02:40. > :02:44.don't have time to do much. I'm in the a bad cook. I'm not fantastic.

:02:44. > :02:48.I'm lying. There I don't get much time at home. It's been a busy year.

:02:48. > :02:55.Yeah, and I'm living at home with my parents, so I get the luxury of

:02:55. > :03:01.them cooking me dinner. It's a bit sad really. I don't know, my mum

:03:01. > :03:05.lives too far away for me. You're at the V Festival as well? Yes, I'm

:03:05. > :03:09.there this afternoon. We're in Chelmsford today and Stafford

:03:09. > :03:18.tomorrow. I'm excited. You're here for lunch then. Lunch, breakfast,

:03:18. > :03:21.whatever. We will be cooking heaven or hell for Olly. It's up to the

:03:21. > :03:25.studio guests and viewers to decide what you're getting. There's been a

:03:25. > :03:29.six-week break since we've had this. Food heaven or hell, what would it

:03:29. > :03:34.be? Heaven, I'm looking forward to the lamb chops. And heaven would

:03:34. > :03:40.be? Mussels. I don't like the look of them. I'm sad like that. If I

:03:40. > :03:44.don't like the look at it, I'm not going to eat it. I've never tried

:03:44. > :03:50.mussels. We have amazing chefs. It could be really nice. I'm not sure.

:03:50. > :03:53.Heaven, you like lamb. Yes, love lamb. And food hell mussels. So

:03:54. > :03:57.lamb or mussels for Olly for food heaven, something a bit spicy. I

:03:57. > :04:02.know you like spice. A really good dish, lamb chops with chilli jam,

:04:02. > :04:10.the lamb is seasoned, flashed under a hot grill and then served with a

:04:10. > :04:16.sweet and spicy chilli jam, with Thai style salad, lamb breast with

:04:16. > :04:23.maz Una, mint and coconut. Looks lovely. Or food hell, musels and a

:04:23. > :04:28.classic combination, this time moules mariniere with French fries.

:04:28. > :04:32.The mussels with wine, garlic, cream, I'm trying to big it up,

:04:32. > :04:40.topped off with a parsley crumb and served with a pile of chips. Chips,

:04:40. > :04:45.perfect! You have to eat them like a kid, all the mussels first.

:04:45. > :04:48.We'll see which Olly gets later in the show. Two Saturday Kitchen

:04:48. > :04:54.viewers are with us. Louise wrote in and who have you brought with

:04:54. > :05:01.you? Theresa. Green fingers for you both? Yes. We try. Is that because

:05:01. > :05:05.you're keen cooks as well, you work at primary school. We do. Cooks at

:05:05. > :05:10.primary school. I have just moved to a large house, garden, runner

:05:10. > :05:15.beans, carrots, mar rows. You're trying to use everything all at

:05:15. > :05:20.once as well. If you have any questions don't hesitate, fire away.

:05:20. > :05:23.Green fingered questions, Tom is there to give you a hand. You help

:05:23. > :05:33.decide what Olly gets at the end of the show. If you'd like to ask a

:05:33. > :05:41.

:05:41. > :05:45.question on the show call this If you get on the show, we with

:05:45. > :05:51.will ask whether Olly gets food heaven or hell, lamb or mussels.

:05:51. > :05:57.It's going to be heaven. It's a no brainer. I hope. So Let's get

:05:57. > :06:01.cooking. What better way to start than the Italian stallion himself,

:06:01. > :06:11.Mr Gennaro Contaldo. Welcome back. On the menu is what? It is a sea

:06:11. > :06:16.bream. We cook with garlic, bream. We cook with garlic,

:06:16. > :06:24.anchovies, capers, lovely cherry tomatoes. We have oregano, basil,

:06:24. > :06:28.bit of wine. White wine. Yes. Plus we serve it with a small shaved

:06:28. > :06:33.corgette with mint, garlic, balsamic vinegar, mixed with wild

:06:33. > :06:38.rocket, which we put on the side. You want to do the old sea bream.

:06:38. > :06:47.You want me to prepare the tomatoes? Yes. We're going to fill

:06:47. > :06:51.it. You filleting fish is a total disaster. OK. Let's make sure the

:06:51. > :07:01.fish is lovely and firm. Why you move away now? Because I've got one

:07:01. > :07:11.

:07:11. > :07:16.in the fridge ready in case you fish is. Mind your fingers. Why are

:07:16. > :07:22.you getting out of the way? Because of the knife! I'm going to drive

:07:22. > :07:31.down to the tail. Look at the fish. Never mind. There's quite a lot on

:07:31. > :07:38.there. Never mind. Oh, my days. There's quite a lot of fillet left

:07:38. > :07:45.on here really. I'm going to kick him one of these days. You make

:07:45. > :07:52.sure there's very little bones. I believe you've been to Amalfi.

:07:52. > :07:57.I have. You've been film sning famous for the olives for Martini.

:07:57. > :08:05.Yes! Nice bit of lemon. Put them on top the lemons. Wash your hands.

:08:05. > :08:09.I'm not finished yet! All right. Salt on top. Then let's move this

:08:09. > :08:17.one first from here. Let me wash my hands. You're filming your second

:08:17. > :08:22.series of the greedy Italians. God, due watch it? Did you enjoy

:08:22. > :08:26.it? I watched it. I enjoyed it. Which is the best part, you like

:08:26. > :08:35.it? You walking out of the sea with those... Oh, God. Those tentacles

:08:35. > :08:43.in your pants. Tell me something else. What else you watched. I want

:08:43. > :08:49.to see if you watched it or not. watched the little tart that

:08:49. > :08:54.Carluccio made on the hillside. ricotta and lemon tart. I did watch

:08:54. > :09:00.it. You did, I fully agreed with you. When you chop the garlic here,

:09:00. > :09:09.don't be afraid to chop the garlic and have the garlic very finely

:09:09. > :09:13.chop, just slices of garlic. Chunky. Chunky. Then you make sure then you

:09:13. > :09:23.have the anchovies, which anchovies almost dissolved but not dissolved,

:09:23. > :09:24.

:09:24. > :09:29.did you understand me? No. When you speak English, it's a terrible

:09:29. > :09:36.accent you have. You watch me what I'm doing. I'm watching. I can't

:09:36. > :09:40.get a word in edgeways. Then some olives. The olives from that area,

:09:40. > :09:45.green ones, famous for the Martini like I was saying. Yes, it is. Then

:09:45. > :09:52.all the tomatoes, very kindly. You put everything this side. Put them

:09:52. > :09:58.all in. As well as doing that, your series, you've been doing a load of

:09:58. > :10:03.festivals as well, Jamie you helped on that? Yes, bless him. Yes

:10:03. > :10:10.Clapham Common festival, which I believe they filmed as well. Yes,

:10:10. > :10:17.fantastic. Also we open a new restaurants all offer the place,

:10:17. > :10:25.Jamie Italian restaurants. In Angel. 280! Yes what a beauty. I'm in the

:10:25. > :10:32.kitchen, because I do cooking every time I go inside there. Everything

:10:32. > :10:39.all in together. What herbs have you got? Parsley and fresh oregano.

:10:40. > :10:47.You have a little bit of wine. I don't know if you have fish in

:10:47. > :10:54.crazy water. I had that in crazy water. The name in Italian is...

:10:54. > :11:00.Aquapazza. This crazy water, when you watch them, they're supposed to

:11:00. > :11:07.fish in sea water? It's sea water... You cheat and use tap water. Well,

:11:07. > :11:11.yeah, I don't use salt. So it's fish in tap water. It's called

:11:12. > :11:15.crazy water because you put fish around, wine around, tomato, garlic

:11:15. > :11:20.chillies, then almost everything. Then you cover. So the fish inside,

:11:20. > :11:30.oh, my God, I'm going crazy. You coming out, what a joy.

:11:30. > :11:30.

:11:30. > :11:35.LAUGHTER Yeah. Come on, the salad. The salad

:11:35. > :11:41.is? Look at the mess on top. You're supposed to remove everything. They

:11:41. > :11:49.said I remove everything for you. Garlic. OK. Little bit olive oil.

:11:49. > :11:54.You want some mint? Of course I want some mint! Mint. Salt.

:11:54. > :11:59.haven't put any salt in there yet.. Put some salt in there. Balsamic

:11:59. > :12:03.vinegar. Tell me about the balsamic vinegar, you know very well about

:12:03. > :12:07.that. It's matured in barrels. The older it is, the better it is.

:12:07. > :12:16.is. And what you have to read it on the label when it say balsamic

:12:16. > :12:21.vinegar? Not caramelised. It's natural. You got it, doesn't matter.

:12:21. > :12:26.The older it is, the thicker the texture. It is. There you go.

:12:27. > :12:31.won't get me this time. Then you can see I just close them a little

:12:31. > :12:35.bit now. What I do, I'm going to put them in the oven for 20 minutes

:12:35. > :12:39.and if you think you're going to wait 20 minutes, there's no way out.

:12:39. > :12:49.While it goes into the oven, if you want to question us on the show

:12:49. > :12:55.

:12:55. > :13:04.find gentlemen Nargolo's recipe and all the recipes from the show on

:13:04. > :13:08.the website. Can I? Yes. Then you put them in the oven and cook for

:13:08. > :13:13.about 20 minutes. Here, I done one early on. Can you get that plate

:13:13. > :13:18.ready for me please, can you mix the salad properly? Can you put the

:13:18. > :13:27.knife and fork on the table there? Can you clean a little bit? This is

:13:27. > :13:35.really hot. And, you ready? Yeah. Mind your hands. And that is the

:13:36. > :13:41.fish. Wow. My goodness, can I say my fantastic word. This is hot! Why

:13:41. > :13:49.I'm cooking so good! Yes! Have you been drinking? No, I haven't been

:13:49. > :13:54.drinking. Slowly, slowly, you done - very hot - you can see the fish

:13:54. > :14:03.is staemed and it's got the tomato's got very small one. You

:14:03. > :14:11.put a toe mato. Just a few of those. Nice bit of fillet on top like that.

:14:11. > :14:15.Put the other one on the side. Looks good. Just a few tomato.

:14:15. > :14:25.Don't touch it yet. Don't touch it, I'm not finished yet! Don't even

:14:25. > :14:29.

:14:30. > :14:39.try to touch that fish. Don't even try. This one here. Then you get...

:14:39. > :14:45.Tell us what it is then. It's so good to tell what it is. It is sea

:14:45. > :14:50.bream which is pan fried and baked in the oven and with cherry tomato,

:14:50. > :15:00.garlic, capers, olives, mint and corgette. I'm going. Fish and

:15:00. > :15:05.courgettes then! There you go. Right you get to dive into this.

:15:05. > :15:13.Have a taste. Am I first? This is breakfast. This is it. Dive into

:15:13. > :15:18.that. Wow. You can be honest. Look at that. He's all ready.

:15:18. > :15:23.somebody give me a knife, please. Where do I start? Dive in. I just

:15:23. > :15:29.want to look your face. This is your favourite ingredients, cherry

:15:29. > :15:35.tomatoes. It's so simple dish. Anybody can make it. They have the

:15:35. > :15:44.mezano tomatoes. Yes, very large one. Famous for the pizza base.

:15:44. > :15:51.and mince inside there. Good? Hurry up. Be careful. Again all the

:15:51. > :16:01.flavours you know. I love this man! We need some wine

:16:01. > :16:17.

:16:17. > :16:22.to go with this. We sent Olly Smith I'm all at sea off the East Sussex

:16:22. > :16:32.coast. But it's time to put anchor down, head ashore and find tip top

:16:32. > :16:48.

:16:48. > :16:52.fish is something I can imagine him eating at his favourite eatery.

:16:52. > :17:00.It's all about summer vibrance and tang. So a white is catch of the

:17:00. > :17:08.day. You could go for this, Verdiccio. But you want the best

:17:08. > :17:15.Gavi. It's made from the tortezi grape. It loves being pared with

:17:15. > :17:22.fish thanks to its freshness. This is made by the cooperative. It's a

:17:22. > :17:25.wine ready keeping an eye on the horizon for. The zing of the lemon,

:17:25. > :17:30.salty anchovies, sharpness of capers, those flavours are like

:17:30. > :17:34.slashing in the seaside. For that you need frerbsness in your vino.

:17:34. > :17:39.Then there's the edge of the olives and the twist of that aromatic

:17:39. > :17:44.garlic. For that you need punch in your wine to act as ballast to

:17:44. > :17:49.balance the food and wine. Finally, you tomato sauce, laced with olive

:17:49. > :17:54.oil. That adds opulence, intensity and acidity. For that this wine has

:17:54. > :17:58.been fleshed out with a touch of oak, but it still lets the

:17:58. > :18:05.freshness flourish. Gennaro you are a God of gastronomy and the emperor

:18:05. > :18:12.of my appetite. Here's to your brilliant bream. Chin chin.

:18:12. > :18:18.Hear what you called you? Yes, he's such a wonderful person. Bless all

:18:18. > :18:22.his, he's been round my house. must have been drinking? What do

:18:22. > :18:26.you think? Perfect wine. Balance the saltiness so well. Clings to

:18:26. > :18:31.your mouth. Then the fish, then back to the wine. It wouldn't be

:18:31. > :18:37.because it's Italian. Yes, it's Italian. Bit of a bargain I think.

:18:37. > :18:41.Very nice. Happy? Very happy. haven't tried it yet, I might be on

:18:41. > :18:46.the floor. What do you reckon of the food? I thought 20 minutes in

:18:46. > :18:52.the oven for a piece of fish, but it's beautiful. Takes on all the

:18:52. > :18:55.flavours. You need that so -- to soften the tomatoes. When you cook,

:18:55. > :19:01.it's cover, so the fish cannot explode in any way. So the steam

:19:01. > :19:05.stays in. Yes, it sounds a lot time, but it's good fish. Beautiful. You

:19:05. > :19:15.can join us at the chef's table in the series. Just write to us with

:19:15. > :19:17.

:19:17. > :19:24.your name ah, dress and a daytime phone number. The address is: Later

:19:24. > :19:29.another great fish dish. What is it? Pollock with mushrooms, radirks

:19:29. > :19:33.and Lordo. It's named as a poor man's cod. First let's catch up

:19:33. > :19:43.with Rick Stein as he embarks on a seafood odyssey around the world.

:19:43. > :19:45.

:19:45. > :19:47.I first went to Thailand in 1986 green chicken curry was all I knew

:19:47. > :19:50.But then I found night food markets where everything is so cheap

:19:50. > :20:00.and you've got a hundred yards of street with food from all over Thailand and you can try it all.

:20:00. > :20:02.

:20:03. > :20:08.Great!

:20:08. > :20:09.This is tom yung gung, and thisrestaurant has great memories for me,

:20:09. > :20:17.cos me and my friend Johnny sat down here

:20:17. > :20:19.shortly after we got to Thailand and had this soup.

:20:19. > :20:25.And we still meet in the London Innin Padstow and reminisce about howit was the hottest thing we'd ever...

:20:25. > :20:28.Thank you very much. ..we'd ever tasted.

:20:29. > :20:33.You start the tom yung by bruisinggarlic, galangal - a type of ginger,

:20:33. > :20:36.onions, chillies and shrimp paste in a good old mortar,

:20:36. > :20:41.and you bruise it to bring out the flavour.

:20:41. > :20:45.So that's coming along very nicely. Add a little tamarind water -

:20:45. > :20:48.tamarind paste let down with some water.

:20:48. > :20:51.Put it into the stock pot which is boiling away on this...

:20:51. > :20:56.charcoal burner called a tau-tan. But you don't say "tau-tan" here,

:20:56. > :21:00.you have to go "TAU-TAN!" like that.

:21:00. > :21:03.You have to mimic the Thai accent.

:21:03. > :21:07.So in that goes and that'll simmer for about ten minutes.

:21:07. > :21:11.That'll give it a nice hot and sour taste.

:21:11. > :21:15.SCRAPES PANThat's sending my teeth on edge! Ugh.

:21:15. > :21:20.After ten minutes, all the flavour's-extracted from all those ingredients,

:21:20. > :21:22.and I'll pass it through a fine sieve or colander,

:21:22. > :21:25.and I'm left with a really quite clear liquid

:21:25. > :21:29.which is filled with the pungent flavours of garlic, of chilli,

:21:29. > :21:33.of galangal and of shrimp paste.

:21:33. > :21:37.Now for some other ingredients. A good slug of fish sauce.

:21:37. > :21:42.Same fish sauce out here as we get back in England. Plenty of that.

:21:42. > :21:48.And now some stickbeans - sorry, snakebeans.

:21:48. > :21:51.Sticks, snakes, all the same.

:21:51. > :21:56.There we go. Just add those to that,-and they go in for about 30 seconds.

:21:56. > :22:01.Now the fish. We bought it in the market this morning. White snapper.

:22:01. > :22:08.I think a lot of people think fish abroad are all strange and look different,

:22:08. > :22:17.but that looks a bit like breamor bass, and I'd use that in England- for this dish.

:22:17. > :22:20.A couple of fillets in there.Cut them up into about three pieces.

:22:20. > :22:27.And then some squid from the market.- They clean all the squid for you.

:22:27. > :22:31.Beautiful squid, lovely and fresh. You can smell the sea on that.

:22:32. > :22:35.In that goes, for about a minute.

:22:35. > :22:39.And finally the bok choi. Youcan get this even in most ordinary supermarkets in England now.

:22:39. > :22:43.It's a great stir-fry cabbage. Light cabbage.

:22:43. > :22:46.Cook the bok choi for literally seconds,

:22:46. > :22:49.then turn it into a Thai soup bowl.

:22:49. > :22:52.Garnish it with coriander and shreds of chilli.

:22:52. > :22:57.It's the first dish I hadwhen I came to Thailand years ago,

:22:57. > :23:02.and I still think it's my favourite Thai food - hot and sour soup.

:23:02. > :23:09.It's like... God forbid I should ever have to go on a diet, but IF I did, that's what I'd like to eat,

:23:09. > :23:19.because it's got NO fat in and it's so nourishing,you feel it's REALLY doing you good.

:23:19. > :23:22.

:23:22. > :23:27.I'm a bit like a trainspotter when it comes to watching the unloading of fishing boats.

:23:27. > :23:32.Always have been, always will be.You never know what they'll bring.

:23:32. > :23:37.It doesn't matter whether it's a tropical location

:23:37. > :23:41.or the cold, slippery decks of a Padstow trawler,

:23:41. > :23:47.bringing home fish that, fortunately, I know the names of.

:23:47. > :23:51.What do you think of those? Just lemon sole, right?

:23:51. > :23:56.Do you think that's a cheap and nasty fish, or do you think it's something special?

:23:56. > :24:00.If you saw these at Plymouth market,

:24:00. > :24:05.would you think they were some ofthe best fish in the world or not? Well, I would.

:24:05. > :24:10.There's only one way of cooking lemon sole - grill it whole.

:24:10. > :24:14.If you take them off the bone, they're disappointing...

:24:14. > :24:18.I'm just taking these side fins off.

:24:19. > :24:23...Mainly because the flesh isso soft, it doesn't look appetising.

:24:23. > :24:26.The flavour is second to none.

:24:27. > :24:32.I've come up with this very, very nice hard butter sauce -

:24:32. > :24:37.that's butter whizzed up ina robot coupe thing with flavours.

:24:37. > :24:42.I was thinking about those fresh flavours of Thailand like ginger, lemon grass, lime...

:24:42. > :24:47.Coriander's a bit too strong, so just parsley

:24:47. > :24:52.cos I wanted it a bit restrained, European.

:24:52. > :24:56.Now I'll add a bit of an extra Thai flavour - some fish sauce, about a tablespoon,

:24:56. > :25:02.maybe a little bit more.And, finally, some fresh lime juice,

:25:02. > :25:07.about two teaspoons. A nice, big lump of butter

:25:07. > :25:11.and off we go for 20 seconds.

:25:12. > :25:16.Put this onto this clingfilm here.

:25:16. > :25:21.Roll this upinto a neat, little sausage shape...

:25:21. > :25:24.and into the fridge.

:25:24. > :25:27.Good. To prepare the lemon sole for grilling,

:25:27. > :25:32.first of all, we brush the underside- with plenty of melted butter

:25:32. > :25:34.and a good lot of salt and pepper.

:25:34. > :25:40.I REALLY like pepper on lemon sole.I like pepper on virtually anything,- freshly ground.

:25:40. > :25:44.Turn it over, do exactly the same on the other side.

:25:44. > :25:50.Melted butter, plenty more salt and PLENTY more pepper.

:25:50. > :25:55.And now to grill it. Just slide that- under that salamander there.

:25:55. > :25:58.What I LOVE about grilling lemon sole

:25:58. > :26:03.is the smell of the skin as it blisters.

:26:03. > :26:07.I once said about scallops -

:26:07. > :26:12.it's the same sort of smell, like hot beaches.

:26:12. > :26:16.The theory is that you've got to be complicated with fish.

:26:17. > :26:21.I once heard that you couldn't get a-Michelin star for just grilling fish.

:26:21. > :26:26.Well, I don't think I can repeatto you what I think of THAT comment!

:26:26. > :26:31.So, just look at that. I mean, it's just, like, brilliant!

:26:31. > :26:35.Oh, I LOVE lemon sole when it's grilled like that.

:26:36. > :26:40.Look at the way the skin's blistered.

:26:40. > :26:43.I'll just free it a bit with this knife.

:26:43. > :26:48.Lift that up with a fish slice...

:26:48. > :26:49.and onto the plate.

:26:49. > :26:53.Now the hard butter.It's been in the fridge for an hour.

:26:53. > :26:58.This is all the sauce you need forthe lemon sole. Cut into neat rounds.

:26:58. > :27:02.So I think we'll put three of theseright down the backbone like that.

:27:02. > :27:06.That's good. Don't want too many, don't want to overdo it.

:27:06. > :27:09.Now I'll just bung it under the grill again,

:27:09. > :27:13.so the butter melts a little and runs down the fish.

:27:13. > :27:18.It looks so appetising like that.

:27:18. > :27:23.So, a nice wedge of lime and a nice piece of parsley, and that's it.

:27:23. > :27:27.You know what I think about food? You KNOW when something's right,

:27:27. > :27:30.when it needs no more, no less. And that dish is RIGHT.

:27:30. > :27:40.Subtitles by Gillian Frazer BBC Scotland 1999

:27:40. > :27:42.

:27:42. > :27:42.Lemon

:27:42. > :27:42.Lemon sole

:27:42. > :27:50.Lemon sole and

:27:50. > :27:54.-- Dover sole. One of my favourites as well. I've been to quite a few

:27:54. > :27:58.markets. I've been to Paris and one of my favourite dishes is a French

:27:58. > :28:03.onion soup. People say it's a tricky dish to make. If you break

:28:03. > :28:11.it down, it's quite straightforward. I have onions frying away here.

:28:11. > :28:20.This is an essential part. We have garlic, sugar, fresh thyme, butter,

:28:20. > :28:23.tiny flour, sherry, or Madeira, white wine, gruyere cheese or bread,

:28:23. > :28:28.chicken stock, good quality stack is what you need. We are going to

:28:28. > :28:34.slice these onions. You want to do as well. Yeah, yeah. I'd love to.

:28:34. > :28:44.We need it thinly sliced all right. OK. This is how people do it at

:28:44. > :28:46.

:28:46. > :28:50.home. Cool. Nice and thin is like this. I'm not going to try that!

:28:51. > :28:54.it any speed you want. Nice and thin.

:28:54. > :29:02.I don't want to chop my fingers off. Remember you're on stage at 3pm.

:29:02. > :29:06.That's right! One hand bad. Exactly. It's been a busy year for you. You

:29:06. > :29:11.kind of had three attempts at joining the X Factor didn't you?

:29:11. > :29:15.did. Yeah I went a few times to the auditions. I never got threw. Lucky

:29:15. > :29:18.enough in 2009, they finally accepted me. I nagged them too much

:29:18. > :29:22.after two years. What do you think it was that you changed really for

:29:22. > :29:26.the third time? I think just maturity really. I'd got to thaidge

:29:26. > :29:30.and I worked a lot of singing and performing in pubs and things like

:29:30. > :29:34.that. It really helped me. I got the right song choice. With the X

:29:34. > :29:40.Factor it's all about the song choice. If you get a good song,

:29:40. > :29:46.then you're halfway there. Lucky enough I sung Superstition and it

:29:46. > :29:54.done really well. These are a bit chunky. That's all right. When we

:29:54. > :30:00.dot best bits bit we'll speed it up. I'm a bit conscious of cutting my

:30:00. > :30:08.thumb off here. And crying as well. You won't cry if you have a sharp

:30:08. > :30:12.nice. Really? They go all in there. That is extremely sharp. Fry the

:30:12. > :30:18.onions in a touch of butter. Of course, you went through. You

:30:18. > :30:21.dueted with Mr Robbie Williams. did, one of my idols. Entering a

:30:21. > :30:25.competition like that, it doesn't matter if you win it really. Second

:30:25. > :30:30.a good place to come. I was very lucky when I finished the show.

:30:30. > :30:36.Simon kept in contact. We spoke and he signed me up, which was amazing.

:30:36. > :30:45.We have garlic to do. OK. I was very lucky. I've done it. Right

:30:45. > :30:50.I'll do it! You can have a seat if you want. Yeah, OK, no worries.

:30:50. > :30:55.I've contributed that's good. you were saying? Simon kept in

:30:55. > :30:59.contact and signed me up and was so shocked that he did. Like I say, I

:30:59. > :31:05.was lucky enough, I went into the studio and wrote some songs and

:31:05. > :31:10.then I got Please don't Let Me Go. You almost went straight into the

:31:10. > :31:17.tour as well pt Whu finish the live shows, you go, you finish the shows

:31:17. > :31:21.and do lots of gigs up and dount country. Then you do the arena tour.

:31:21. > :31:26.We did 57 dates. That must be increed yubl. You're just sat at

:31:26. > :31:31.home to appearing in front of how much people? You see all the fans

:31:31. > :31:34.of the show. There's so many. Your life changes. When you're in the X

:31:34. > :31:40.Factor you're in a big bubble. You don't really see what the reaction

:31:40. > :31:44.is outside of the bubble. So when you finally get released...

:31:45. > :31:51.Released! You're out of jail then. Then when you dot tour, you just

:31:51. > :31:57.see how big and huge the show really is. It's incredible. It is

:31:57. > :32:03.pretty incredible. It starts... Tonight. You're actually presenting

:32:03. > :32:09.as well. I know two, years on. is the Xtra Factor you're doing as

:32:09. > :32:13.well? The ITV1 show starts, and I'm doing the Xtra Factor on ITV2.

:32:13. > :32:19.are you finding presenting and stuff like that? I'm learning from

:32:19. > :32:25.you already. I'm watching you. cooking! All right. OK. Learn me --

:32:25. > :32:30.from me and dot opposite. It's good. I have an amazing co-host, Caroline

:32:30. > :32:35.as well. I didn't expect to do it. I was concentrating on my singing

:32:35. > :32:42.and getting the second album done. Simon called me up and asked fi

:32:42. > :32:48.wanted to dot Xtra Factor. I couldn't say no. I'm having a great

:32:48. > :32:52.time. You can't really say no, can you? No! It's like you're doing it.

:32:52. > :32:56.We have the onions frying away now. That's onions and garlic, fresh

:32:56. > :33:01.butter and thyme. That's what it ends up with after 20 minutes.

:33:02. > :33:05.What's in there? Same thing. After 20 minutes ends up with that. This

:33:05. > :33:10.is normally all your festivals you get with burgers pt Oh, yeah, yeah.

:33:10. > :33:14.A bit of flour. I've been doing a few festivals this year. You're on

:33:14. > :33:19.the V Festival this afternoon. I've been doing bigger ones than that.

:33:19. > :33:28.What have you been doing? Cheese festival. Don't laugh. Cheese

:33:28. > :33:33.festival. I love cheese! 90,000 people that go to V Festival. In

:33:33. > :33:41.one day at the cheese festival 40,000 people. Wow. What do you do

:33:41. > :33:46.there? Look at cheese. And I cook with cheese. That's good.

:33:46. > :33:56.You'll be on stage there next year. Just the smell of emen tall

:33:56. > :34:02.everywhere. The flour and sugar has gone in. Sugar? It will sweeten up

:34:02. > :34:11.the onions. Now we put sherry. Or Madeira. Super. That can go in.

:34:11. > :34:16.Ouch! Better watch my hair spray! Cook that for a bit. I will get

:34:16. > :34:19.some toast on here as well. This is for the croutons. Then the most

:34:19. > :34:23.important bit, this is veal stock. Can you buy this from the

:34:23. > :34:27.supermarket Olly. It's already done. Yeah? Bring it to the boil. Cook it

:34:27. > :34:32.for about 20 minutes and you end up with this. This is your French

:34:32. > :34:38.onion soup. This is where we change the texture of it, we season it,

:34:38. > :34:42.plenty of salt and pepper. There we Nice. Then we mix it together. Now

:34:42. > :34:47.of course, your single, you're busy today, promoting your single, which

:34:47. > :34:53.is out tomorrow. Tell us about that. Heart Skips a Beat. It's a new song

:34:53. > :34:57.from the new album. I'm excited about it. It's more nervous than

:34:57. > :35:01.the first album. When I was releasing the first, it was like oh,

:35:01. > :35:06.whatever happens happens. I really enjoyed myself and I hope the album

:35:06. > :35:11.does well. Now I've had a really great first album, I'm hoping that

:35:11. > :35:14.the new stuff does well. Isn't this one the key for you, the first one,

:35:14. > :35:18.off the back of the X Factor. say the second album is the one. It

:35:18. > :35:23.makes or breaks you. I don't mind. I'm having a great time. I'm

:35:23. > :35:29.enjoying myself. I'm loving the music I'm doing. My heart Skips a

:35:29. > :35:32.Beat is a great song. Your first album, double platinum. I can't

:35:32. > :35:35.believe that. 600,000 copies. know, thanks everyone who bought.

:35:35. > :35:42.It incredible. When you write an album and think hopefully it does

:35:42. > :35:46.well. To do 600,000 was, it's incredible. Loads of cheese? Loads

:35:46. > :35:51.on there. Keep talking. The album has been brilliant. It's still

:35:51. > :35:54.doing really well. It's been around for a while now. This single is off

:35:54. > :35:58.the second album obviously. Which is coming out in November. Have you

:35:58. > :36:04.got a any more for it yet? No, no name. Why haven't you got a name

:36:04. > :36:07.for it yet? I don't know. Ask Simon. He decides, does he? I've got a few

:36:07. > :36:12.ideas. But it never really materialises. It's more of a case

:36:12. > :36:19.looks at it. Can I suggest a name? Of course you can. Don't you even

:36:19. > :36:27.suggest! Gennaro. Nobody understand what I'm talking about. The first

:36:27. > :36:33.album we sat in a room. I had a few ideas. Life in the Murs lane, stuff

:36:33. > :36:41.like that. I'd let Simon! Simon said, I'm going to call it Olly

:36:41. > :36:44.Murs. Yeah. That was his idea and we D Better than life in the -

:36:44. > :36:50.whatever the name was. I'm joking really. It was kind of a joke.

:36:50. > :36:54.Right! You weren't joking. But the second album we've yet to decide on

:36:54. > :37:01.a name. I'm open to ideas. I'm still, you know I'm not sure what

:37:01. > :37:04.to call it really. Any ideas, James? No, no ideas whatsoever.

:37:04. > :37:14.excited. Second album coming out. Best of luck to it. Thank you.

:37:14. > :37:16.at this. Your French onion soup. Thafrpblgts looks amazing. That

:37:16. > :37:23.looks amazing. I can't touch it because it's hot. I'm going to

:37:23. > :37:29.taste this. When I went to Paris, being a Yorkshireman, they charged

:37:29. > :37:39.me 16 euros for this! 16 quit for a pot half this siez. And being a

:37:39. > :37:39.

:37:39. > :37:44.Yorkshireman that's a lot. I'll burn my tongue. Good? I'd charge 20

:37:44. > :37:48.euros for that. It's brilliant that is. Send me the

:37:48. > :37:56.invoice. Tell me what you think? Don't burn your mouth. You're

:37:56. > :38:02.singing this afternoon. Smells good. In your own time. Oh, yeah. That's

:38:02. > :38:07.proper stuff that, isn't it. Yeah. 20 quid. What are we cooking for

:38:07. > :38:14.Olly at end of the show, food heaven, lamb chops, seasoned -

:38:14. > :38:21.Please! Served with a sweet and spicy chilli jam, with more lamb,

:38:21. > :38:26.mazuna and coconut or facing hell, mussels, in a mules frit. Then

:38:26. > :38:29.added cream, garlic, handful of parsley, breadcrumbs and served

:38:29. > :38:36.with thin cut chips on the side. Viewers and guy nlz the tuedo get

:38:36. > :38:43.to decide. What are you going for, the lamb or the moules. The lamb. I

:38:43. > :38:48.love lamb. Louise? The lamb. have to wait till the ebd of the

:38:48. > :38:52.show to see what you get. Now camera one. It's time to relive the

:38:52. > :38:59.search for the great British member ewe. This time the chefs have

:38:59. > :39:09.created ultimate dishes, it's the North East heat today between

:39:09. > :39:28.

:39:28. > :39:33.Stephanie Moon and Andrew Pern. Let chefs have to make sure this is the

:39:33. > :39:38.service of a lifetime. Chef's kicking off with her sticky pigeon

:39:38. > :39:45.served with unusual ingredients foraged from the hedge row.

:39:45. > :39:55.won't have much Leeway today. They're going to be Rottweilers.

:39:55. > :39:58.

:39:58. > :40:06.The first dish today with be the The thing that surprised me was

:40:06. > :40:10.Despite Stephanie's taunts, Andrew believes his platter

:40:10. > :40:15.of cured meats, vegetables, egg mayonnaise and cheese would be a hit at the People's Banquet.

:40:15. > :40:25.But will the judges agree?

:40:25. > :40:26.

:40:26. > :40:31."Minging" is the first thing that comes to mind. Minging and a mess. I love it.

:40:31. > :40:37.I can't work out whether it's a herbaceous border or a deconstructed salmagundi.

:40:37. > :40:41.It's a mess. Does it taste nice? Delicious. Eat one.

:40:41. > :40:49.It's Humpty Dumpty. It's mustard and cress, isn't it?

:40:49. > :40:53.I like it. It is colourful. I think it's 90% delicious.

:40:53. > :40:58.I just have a feelingwe're going to see something better.- I very much hope we are.

:40:58. > :41:02.Andrew's starter hasn't exactly impressed the judges. Can Stephanie take the advantage?

:41:02. > :41:06.She scored highly on Monday with her sticky pigeon with forager's relish and hedgerow crisps

:41:06. > :41:13.Steph's taking a risk with her unusual ingredients, as Andrew is keen to point out.

:41:13. > :41:18.I'm hoping they like it. I hope they don't. Steph's got her heart set on going through today,

:41:18. > :41:22.so it's a blow to discover her burdock root is not top quality.

:41:22. > :41:24.Oh, dear. What's happening there?

:41:24. > :41:27.It's quite good, thinking, "That's all right. It might put her out of her stride a bit and trip her up."

:41:27. > :41:30.The more that happens, the better for me.

:41:30. > :41:34.The more that happens, the better for me.

:41:34. > :41:38.As Stephanie puts the sticky glaze on her pigeon, then adds the finishing touches to her platter,

:41:38. > :41:42.she's pulled it out of the bag, despite her nerves.

:41:42. > :41:52.Now she can only hope for mercy from the judges.

:41:52. > :41:53.

:41:53. > :41:56.A much greater sense of allure to this dish.

:41:56. > :41:59.I'm sort of already intrigued to see what's inside the apple.

:41:59. > :42:04.That makes me smile just to look at it, the ingenuity. How do you serve this?

:42:04. > :42:10.Does this lend itself to a street party? I'll help you. It looks it's a feast for the eyes.

:42:10. > :42:19.I can see this going down on a big,- long table and everyone going, "Hmm, what's that?" "Pigeon."

:42:19. > :42:23.And it is delicious. I think this is- incredibly patronising. It's not. It's completely patronising.

:42:23. > :42:28.If you squish a piece of stew, itdoes that. If you want to get people- talking at a large table like this,

:42:28. > :42:31.there's lots to talk about here. This is lovely food to share.

:42:31. > :42:34.I love the apple job. The stuffinside is too sweet. This is amusing.

:42:34. > :42:37.I love the apple job. The stuffinside is too sweet. This is amusing.

:42:37. > :42:41.Not many people will have seen three colours of beetroot dried.

:42:41. > :42:46.I don't see this as food for the community. I have misgivings about how much people will enjoy it.

:42:46. > :42:52.And also to me, it's just... I don't know. It's just a bit too polite.

:42:52. > :42:56.So mixed reviews for Stephanie.

:42:56. > :43:01.Could Matthew's concerns about her challenging choice of meat count against her?

:43:01. > :43:04.There are three more courses to go before the judges' verdict.

:43:04. > :43:06.Both chefs are hard at work on their fish dish.

:43:06. > :43:10.Stephanie will be first up

:43:11. > :43:17.Stephanie will be first up

:43:17. > :43:22.On Tuesday, veteran chef Nigel Haworth marked her down for her over-smoked trout.

:43:22. > :43:25.On his advice, she is packing her fish in salt and brown sugar.

:43:25. > :43:29.The reason I'm doing all this is to get some of the moisture out,

:43:29. > :43:33.so I don't get so much smoke into the fish.

:43:33. > :43:37.Steph's complex dish is putting her- under pressure and Andrew can't resist adding to it.

:43:37. > :43:43.The fish has been sitting out there- a while, Steph. I'm just keeping it warm, chef.

:43:43. > :43:50.She's already feeling the heat and now Steph is struggling with the smoker.

:43:51. > :43:54.All right? I've done this so many times and it's always worked.

:43:54. > :43:57.She needs to get her beer-battered scraps into chip shop bags

:43:57. > :44:02.and pipe the tea cream on to her pea puree. In the nick of time,

:44:02. > :44:03.she manages to get her dish to the pass.

:44:04. > :44:07.That was a bit of a nightmare.

:44:07. > :44:09.But the experience has unnerved her.

:44:09. > :44:15.I made a mistake and,you know, it could cost me dearly. Let's hope not.

:44:15. > :44:17.Right...

:44:17. > :44:23.I've got to get this off while there's still smoke inside.

:44:23. > :44:27.Look, pea shoots, our old friends.

:44:27. > :44:31.It doesn't really feel like sharing- to me.

:44:31. > :44:36.It's matron doling it out. Less of the "matron", thank you!

:44:36. > :44:41.No, I don't feel it's sharing food.- I think it's just food presented separately.

:44:41. > :44:44.There's some kind of flavour like tea or something. It is tea, isn't it?

:44:44. > :44:47.I think the pea puree is of very poor standard. It doesn't have enough flavour.

:44:47. > :44:50.The peas are not very good. I don't like the cream on top.

:44:50. > :44:54.What's the gold leaf doing on there? I think it's a disaster.

:44:54. > :44:59.Oliver, you always look on the bright side of life(!) I'm trying to be polite.

:44:59. > :45:03.You should hear what I really think.

:45:03. > :45:07.The presentation is a mistake. It's too smoky.

:45:08. > :45:11.It's pretty, poncified, but it's not party food.

:45:11. > :45:14.It's a good thing Steph can't hear the judges' comments.

:45:14. > :45:19.Not only has her dish had a panning, but she's failed to convince them her concept is great for sharing.

:45:19. > :45:23.Could this be an opportunity for Andrew to steal the lead?

:45:23. > :45:27.He's serving:

:45:27. > :45:33.Going all out to win, Andrew is tweaking the sandwich filling.

:45:33. > :45:41.I've added a bit of cream cheese to make it lighter, more delicate.

:45:41. > :45:45.He brings his bubbling tureen of fish soup to the pass to be ladled

:45:45. > :45:51.over the lobster, samphire and scallops in the judging chamber.

:45:51. > :45:57.I think it's a real sharing dish. Pass the soup round. A realsharing dish. That's the main aim.

:45:57. > :46:00.I'm not going to taste this. What's this got to do with feasting? It's just a restaurant dish.

:46:00. > :46:07.I'm not going to taste this. What's this got to do with feasting? It's just a restaurant dish.

:46:07. > :46:11.I think you've got fantasticself-will because I think it smells so delicious that...

:46:11. > :46:18.I know it's a restaurant dish, but I'm dribbling. Be generous.

:46:18. > :46:28.I'm not having any. It's a classic French dish. You ought to try it for flavour.

:46:28. > :46:32.

:46:32. > :46:42.I think this was added to make it more "sharey". It's completely irrelevant.

:46:42. > :46:42.

:46:42. > :46:45.It's not a little tweak. He needs to get rid of that,

:46:45. > :46:48.make the sauce better, cook the fish- better and put it all in one pot.

:46:49. > :46:49.You

:46:49. > :46:49.You can

:46:49. > :46:55.You can see

:46:55. > :47:02.with the main courses and desserts in about 20 minutes. Still to come

:47:02. > :47:12.this morning: Keith Floyd is in the region of Perigord. He is in

:47:12. > :47:18.classic form as he learns a lesson on omelette making. Gennaro and Tom

:47:18. > :47:25.are the first chefs to break Paul Rankin's record. Will they be able

:47:25. > :47:32.to beat it? Or will the challenge prove too EGG-stream? See all the

:47:32. > :47:38.action live coming up in the omelette challenge later. Will Olly

:47:39. > :47:47.face food heaven - lamb chops with lamb salad or hell - a classic

:47:47. > :47:53.moules mariniere with mussels. going straight for lamb. With my

:47:53. > :47:58.shelf fish allergy. Next up a man in charge of the Michelin starred

:47:58. > :48:04.Marlow pub the Hand & Flowers. It's the brilliant Mr Tom Kerridge.

:48:04. > :48:09.Second time on the show. What are you doing? Pollock, with some

:48:09. > :48:14.radishes from the garden, some borage flowers, again from the

:48:14. > :48:18.garden, mushrooms, nice butter sauce and lardo for the top.

:48:18. > :48:25.are using the pollock. We are. is more sustainable than cod and

:48:25. > :48:30.haddock: That's it. This is Cornish, line-caught pollock. It's beautiful

:48:30. > :48:37.piece of fish. Very similar to cod. It's got the flakes on it are a bit

:48:37. > :48:42.tighter. Yeah. It's quite soft when you fillet it. That's it. We're

:48:42. > :48:46.salting it for a couple of hours to draw moisture out of it, to firm

:48:46. > :48:51.the fish up and make it a little bit firmer when it cooks. When you

:48:51. > :48:56.look at the fish as a whole, it's like a skinny cod, would that be

:48:56. > :49:01.right? That's probably a fair comment, yeah. So this is one that

:49:01. > :49:10.we've just done. It's been salted for about two hours. Just any

:49:10. > :49:17.excess salt take off. Portion it up. Classic here, shallots, which you

:49:17. > :49:24.strain off any way. But you want these finely sliced. Yes. Pollock

:49:24. > :49:28.into a pan. You can put it on butter paper, or baking parchment.

:49:28. > :49:34.If you have butter paper hanging around, I'm sure you have 20 packs

:49:34. > :49:39.around at your house Mr Martin! I've gone on to dripping now, mate.

:49:39. > :49:48.Does that come in packets? Yes, it does. You can get it by 25 kilogram

:49:48. > :49:55.block now as well. We have shallots in there. White wine vinegar, white

:49:55. > :50:02.wine, thyme and some peppercorns. Don't chop your finger James Martin.

:50:02. > :50:07.Thank you very much, Gennaro. Classic French-style sauce. Yes. We

:50:07. > :50:11.are going to bring it down it a glaze. It gives it a lovely acidity,

:50:11. > :50:19.richness to go through the butter sauce that we're serving with the

:50:19. > :50:23.fish. I'll prepare the radishes. Tell us about the mushrooms. Girol

:50:23. > :50:27.mushrooms, they're fantastic. The Scottish ones are around now. The

:50:27. > :50:33.English ones grow very soon, with the weather like this, it will be

:50:33. > :50:39.pretty much now. They're fantastic. Gennaro told me they smell like

:50:39. > :50:45.apricots. I'm not convinced of that? There is actually the name is

:50:45. > :50:51.apricot scented mushroom. I know for sure. You pick them up, you go

:50:51. > :50:55.like that, they give you the lovely scent of apricot, or orange as well,

:50:55. > :50:57.the colour. Sounds good to me. Fresh mushrooms are delicious.

:50:58. > :51:03.Coming into season now, particularly with the weather.

:51:03. > :51:07.You're not a fan of washing, scrubbing these, you like to wash

:51:08. > :51:11.them? Yeah washing them. There's a fallacy about mushrooms that you

:51:11. > :51:18.can't mushrooms that they take on too much water. We're poaching them

:51:18. > :51:21.in a mixture of water and butter, bringing it together and all the

:51:21. > :51:26.lovely flavours will keep. A lot of the water will come out. Bit of

:51:26. > :51:32.salt. Beautiful. The fish you give it, what a couple of minutes before

:51:32. > :51:35.you turn it over? Three mib its either side probably. Butter into

:51:35. > :51:42.the pan. Bit more butter. There's butter everywhere. That's why I

:51:42. > :51:47.keep inviting you back on! So we have butter, radishes. Now these,

:51:47. > :51:50.they're beautiful, peppery, fantastic. They're really lovely

:51:50. > :51:52.and moist you can see the water in them. The problem coming from

:51:52. > :51:56.supermarkets, sometimes they come out of the ground too early and

:51:56. > :52:01.they leave them there. The leaves are fantastic to eat and they dry

:52:01. > :52:05.out. We're going to gently sweat them down. Cooked radishes are so

:52:05. > :52:09.delicious, particularly when you eat them fresh out of your garden,

:52:10. > :52:17.there's so much water in there and pepper in there as well. As well as

:52:17. > :52:21.these guys, Olly doing a festival, I've done one, you're doing one.

:52:21. > :52:27.Jimmy's harvest festival. Hallelujah! I'm doing that festival.

:52:27. > :52:32.I didn't ask you. Because everybody's to except me. So I'm

:52:32. > :52:36.doing it. That's in September. it's like Olly's V Festival. It's

:52:36. > :52:40.one in Suffolk and then one in Oxfordshire. We are swaping over.

:52:40. > :52:50.Though I'm probably not going by helicopter or anything. I wish I

:52:50. > :52:52.

:52:52. > :52:58.was! Bit of double cream in there. We reduce that down. Classic berre

:52:58. > :53:02.blanc wouldn't have the caem in it. No, but it stabilises it. You can

:53:02. > :53:05.keep it warm on the side for an hour or so, it doesn't split out.

:53:05. > :53:12.Otherwise you serve it straight away so the butter stays. Tell us

:53:12. > :53:16.about your place in Marlow, then. It is a one Michelin starred pub.

:53:16. > :53:20.It's not one of those hushed temples of gastronomy. It's one of

:53:20. > :53:25.the places where you can go... Proper grub. Yeah, proper food in

:53:25. > :53:29.an environment that's, you know you could come in there and spend �300

:53:29. > :53:34.on a bottle of wine if you want, which is great. But if you want a

:53:34. > :53:40.pint of beer, local ales and have steak and chips that's fine as well.

:53:40. > :53:45.Just adding butter to this. Just a little bit. Just a little bit. The

:53:45. > :53:51.secret of this is once you've added the butter, it's OK with the cream

:53:51. > :53:57.to it, do it on a low heat. Or off the heat. Just emulsifying the

:53:57. > :54:06.butter. A punch of salt. That only wants what, five minutes? Yeah, at

:54:06. > :54:12.the moment. Not 20 minutes. But that's because it's not covered.

:54:12. > :54:20.That festival, me and you! Be careful. So the butter's in.

:54:20. > :54:24.pass that through a sieve. We can use this for a variety of sauces,

:54:24. > :54:29.orange zest in it, all kinds of stuff. That's just a base sauce.

:54:29. > :54:33.Exactly. Use it as a complete base for everything. There's nothing

:54:33. > :54:38.else in there just the butter on the radishs? Yes, punch of salt,

:54:38. > :54:43.you can see they're still crisp, still, just wilted down a little

:54:43. > :54:47.bit. Butter sauce ready? Fish is almost ready? Another minute-and-a-

:54:47. > :54:53.half away probably. We'll start slowing plating up. A bit of butter

:54:53. > :54:59.sauce. All today's studio recipes, including this one, are on the

:54:59. > :55:05.website, bbc.co.uk/Saturday Kitchen. Find dishes from previous kitchen

:55:05. > :55:09.at bbc.co.uk/recipes. Butter sauce, two types of radish. You could let

:55:09. > :55:13.this go almost cold, couldn't you? Yeah, but if you try to reheat it,

:55:13. > :55:17.it will split out again, which you don't really want that. These are

:55:17. > :55:23.the breakfast radish as well from your garden. Yeah breakfast and

:55:23. > :55:29.round radish from the garden. It's a gnaw digs this year. We are

:55:29. > :55:33.growing courgettes, beautiful corgette flowers, the veg guys

:55:33. > :55:36.charge so much. They use the corgette flowers all over the place

:55:36. > :55:41.in Italy. I don't know why you can't find them in the UK. You can

:55:41. > :55:45.in certain places. I remember when I first come in England, there was

:55:45. > :55:49.next door neighbour growing corgette and the flower, he used to

:55:49. > :55:53.throw them away. I didn't know which way off to tell him, can I

:55:53. > :55:57.have some of the corgette flower because it looks terrible. I said

:55:57. > :56:02.to him, "Can I have that corgette flower because I'm going to bring

:56:02. > :56:06.them inside the church." I stuffed them all, I enjoy today! On top of

:56:06. > :56:14.the fish, which is in the oven, you're going to put this. Lardo,

:56:14. > :56:19.this is an Italian cured pork back fat basically. These are ones I've

:56:19. > :56:23.done myself. Have you heard of the pigs... Hairy ones. Yeah they have

:56:23. > :56:27.a really high fat content. We have the fat off the belly and cure

:56:27. > :56:31.today for about three weeks, washed it off and dried it. Hung it in the

:56:31. > :56:37.beer cellar which really pleased my restaurant manager. She was happy

:56:37. > :56:42.about that and then sliced it thinly on a gravity slicer, so you

:56:42. > :56:46.have beautifully thin, cured layers of pork. You could eat it on salad.

:56:46. > :56:52.On toast, just little very hot toast and a bit of parmesan, any

:56:52. > :56:59.cheese on top. Beautiful. Fantastic. I love this dish Tom. Fish is now

:56:59. > :57:03.cooked. Fish into the middle of the plate, then on toff of that a

:57:03. > :57:08.little piece of this home-cured lardo. If you haven't got that, a

:57:09. > :57:13.thin slice of serrano, something like that. It goes transparent

:57:13. > :57:20.straight away. It cures down. Onto that borage flowers that are also

:57:20. > :57:28.from the garden. It's very pretty. It's a pretty dish. Borage flowers

:57:28. > :57:34.taste of cucumbers and oysters. Yeah. Mixed into one. There you go.

:57:34. > :57:44.What is that again? This is poll ak with radishes, mushrooms and borage

:57:44. > :57:50.flowers. I told you he was good. Looks delicious. I know it's going

:57:50. > :57:57.to taste delicious as well. Olly, you get another dish. It is a

:57:57. > :58:01.pretty dish. I don't want to ruin it. You salt the fish like that, it

:58:01. > :58:06.changes the texture. It make it's quite firm, almost meaty, which is

:58:06. > :58:10.why the pork goes with it really well. Good mushroom. Dive into that.

:58:10. > :58:18.Taste that with the little bit of lardo as well. It's really thin,

:58:18. > :58:21.almost like clingfilm on the top. Yeah, yeah. Good? Mmm, yeah. He's

:58:21. > :58:31.happy with that one. While they're diving in, back to Sussex to see

:58:31. > :58:48.

:58:48. > :58:53.what Olly has chosen for Tom's With Tom's pollock I'm casting out

:58:53. > :58:59.my line to find a bright white with the depth and polish of the ocean.

:58:59. > :59:05.Cow go for amazing alberinho. With the cream and butter in this, I

:59:05. > :59:10.need a wine with more tantalising texture. I'm selecting Taste the

:59:10. > :59:17.Difference Macon village. With this you're travelling first class. For

:59:17. > :59:23.a land locked region the white wines of France's burgundy pair

:59:23. > :59:26.surprisingly well with fish dishes. This dish holds the double whammy.

:59:26. > :59:32.The meaty texture this afternoon white fish together with the

:59:32. > :59:36.thickening, enrieching cream and the butter call for a wine with

:59:36. > :59:40.savoury weight to anchor the pairing. Think about the oomph of

:59:40. > :59:46.the white pipper corns and thyme. For that you need intensity, wind

:59:46. > :59:49.in the sails to bind the wine and food together, like a sailor's knot.

:59:49. > :59:52.There's brightness in this dish coming from the wine and vinegar.

:59:53. > :59:57.For that you need freshness in your glass. This wine has that sense of

:59:57. > :00:04.resonance, that spark, a bit like the flash of a mermaid's tale. --

:00:04. > :00:07.tail. Tom, here's to your fabulous fish - cheers!

:00:07. > :00:13.Cheers indeed. What do you reckon to that? Fantastic. Goes really

:00:13. > :00:17.well, beautiful, clean. Lovely. tastes fantastic as well. A bargain

:00:17. > :00:24.at �6.50. Bit of a bargain. You said you weren't going to drink at

:00:24. > :00:28.the start of the show. This is your third glass! That's nice, that.

:00:28. > :00:32.Gennaro, what do you reckon? Marvellous. I just had a marvellous

:00:32. > :00:36.pretty lady on a plate. Don't want to know about your

:00:36. > :00:40.dreams. Any way, now you can join us at the table some time in the

:00:40. > :00:50.series. Just write to us with your name, address and daytime phone

:00:50. > :00:53.

:00:53. > :00:58.another go? Yes, right, it's time to conclude the North East heat of

:00:58. > :01:08.the Great British Menu. The main courses next, but after that be

:01:08. > :01:11.

:01:11. > :01:20.prepare -- prepared for a couple of has also fallen short

:01:20. > :01:25.So on to the main course. Andrew is serving

:01:25. > :01:30.his ambitious platter of roast pork loin, pork pies,

:01:30. > :01:35.black pudding Scotch eggs, cider fondants and sticky ribs.

:01:35. > :01:39.Andrew's making a few tweaks. He's pushing harder.

:01:39. > :01:43.He's precision-working. That makes me want to do better than him. Hopefully, I will.

:01:43. > :01:53.He puts the finishing touches to his suckling pig platter and appears to be unflustered.

:01:53. > :01:55.

:01:55. > :01:58.Wow! This is more like it.

:01:58. > :02:03.That'll do for me. I don't know what the rest of you are going to eat. Yum!

:02:03. > :02:07.At last, a bit of drama, a bit of theatre.

:02:07. > :02:17.I do think this is a proper People's Banquet dish.

:02:17. > :02:24.

:02:25. > :02:28.I just imagine ten of them or twelve of them or whatever, all coming in in a line

:02:28. > :02:32.with a roll of drums and flamingtorches. It is just such a spectacle.

:02:32. > :02:37.Unquestionably, this little piggy could go to Leadenhall Market.

:02:37. > :02:41.So full marks to Andrew. His dish has proved a hit with the judges.

:02:41. > :02:44.Has he raised the bar for Stephanie's main course?

:02:44. > :02:48.She's serving twice-baked Nidderdale lamb in a salt and hay crust,

:02:48. > :02:52.Bluemin white potatoes and gravy.

:02:52. > :02:56.In the previous round, this dish got a strong score from veteran chef Nigel Haworth.

:02:56. > :03:00.But he still felt there was room for improvement.

:03:00. > :03:03.I needed to get a bit more flavour into the lamb.

:03:03. > :03:07.He felt that the salt hay crustextracts some of the lamb flavour.

:03:08. > :03:13.So what I'm going to do is make like- a sticky jus to coat the lamb in,

:03:13. > :03:22.then put it in the salt hay crust.

:03:22. > :03:28.Wow! Wow! Very rustic, isn't it?

:03:28. > :03:31.This is lamb. Oh, my goodness! Doesn't it smell good?

:03:31. > :03:34.Why don't we swap these down? You pass that on to Oliver. Thank you.

:03:34. > :03:39.This is how I imagine the feast working. You do a bit of this. Oliver then does a bit of pouring.

:03:39. > :03:46.Gravy? Thank you very much indeed.

:03:46. > :03:50.I love the simplicity and I like the presentation. Once it's scaled up, it'll be amazing.

:03:50. > :03:54.This chef cooks like I wish I could cook.

:03:55. > :03:58.With Stephanie's main course also getting the judges' thumbs-up,

:03:58. > :04:01.it's impossible to say who is in the lead.

:04:01. > :04:04.Now it's the chefs' final chance to prove to the judges

:04:04. > :04:10.they've got what it takes to cook for the People's Banquet.

:04:10. > :04:13.Andrew is hoping to sweeten them up- with another traditional dish -

:04:13. > :04:23.a celebration of Yorkshire rhubarb,- including some liquid refreshment.

:04:23. > :04:24.

:04:24. > :04:27.He arranges his rhubarb jelly and custard, rhubarb schnapps,

:04:27. > :04:31.elderflower rice pudding and pistachio and rhubarb-filled Yorkshire puddings on a cake stand.

:04:31. > :04:32.Chef, you're running late.

:04:32. > :04:34.Are you feeling the pressure? I'm not feeling the pressure.

:04:34. > :04:39.I just had a little organisation problem. It's just the levels.

:04:39. > :04:42.Deep down, I feel a bit apprehensive.

:04:42. > :04:45.After putting so much effort into it and so many people willing you on, it's quite emotional,

:04:45. > :04:51.It's that relief. You don't know whether to laugh or cry.

:04:51. > :04:54.It's tea time. It's afternoon tea.

:04:54. > :04:57.It's a party. Wow, that looks really good!

:04:57. > :05:00.That is...

:05:00. > :05:04.If this tastes as good as it looks,- I think we're in for a real treat.

:05:04. > :05:14.It's a rhubarb fest. Shall I have one of those? Even those Yorkshire puddings are made of rhubarb.

:05:14. > :05:15.

:05:15. > :05:19.Rhubarb liqueur or something. Is licking your fingers part of the fun? Definitely.

:05:19. > :05:22.This is the winner. You've had two of those already!

:05:22. > :05:28.Guys, do you see what we've done? We have absolutely hoovered up four little puddings each.

:05:28. > :05:32.So a clean sweep for Andrew's dessert,

:05:32. > :05:34.but the judges have absolutely no idea of what is about to hit them.

:05:34. > :05:37.It's Steph's Yorkshire mess.

:05:37. > :05:41.Like Andrew, she has also put rhubarb at the heart of her dish,

:05:41. > :05:43.but in a very different way.

:05:43. > :05:45.One more push. Come on, Steph. Yeah.

:05:45. > :05:48.While Steph sweats over rhubarb jellies, rhubarb curd, Parkin crumbs

:05:48. > :05:52.and a magnificent rhubarb meringue,

:05:52. > :05:54.all Andrew has to do is relax and enjoy the spectacle.

:05:55. > :05:58.Cheers!

:05:58. > :06:02.Steph will send her sous-chef out to present the dish to maintain the secrecy

:06:03. > :06:07.of which chef has cooked which but she's suffering a crisis of confidence.

:06:07. > :06:13.She knows her unique dessert will either fill the judges with delight or despair.

:06:13. > :06:17.I've got that feeling that I hadjust before I presented you all...

:06:17. > :06:26.Sort of pit of your stomach... "Oh, my God, I can't believeI'm doing this!" Do you want a hand?

:06:26. > :06:29.I suspect a certain amount of interactive pudding-making here.

:06:30. > :06:33.Gosh! It's a surprise.

:06:33. > :06:39.This is good fun. This is good. It is building up into something really wonderful.

:06:39. > :06:41.I love a bit of jelly.

:06:41. > :06:46.Beautifully done. Rhubarb crumble, rhubarb jelly.

:06:46. > :06:50.I can honestly tell you I have never had anything vaguely close to this ever!

:06:50. > :06:56.It's a wonderful idea. Spoons at the ready? A great idea for parties.

:06:56. > :06:59.Oh, look at that. Everybody dig in.- It'll all topple over sideways.

:06:59. > :07:02.It won't matter because people will be laughing so heartily...

:07:02. > :07:06.I was just going to have that bit. I got there first.

:07:06. > :07:10.Lovely poached rhubarb. Good meringue? Very good meringue.

:07:10. > :07:14.What is there not to like about this? Nothing. You can see everybody having a laugh with this.

:07:14. > :07:18.That's a very good meringue, excellent jelly, perfectly poached rhubarb.

:07:18. > :07:22.I'm only unhappy because I thought the other one was perfect too. Now what do I do?

:07:22. > :07:27.It's certainly put a smile on the faces of the judges

:07:27. > :07:32.and Stephanie has got top marks for- audacity, as well as for flavour.

:07:32. > :07:36.The cooking is over and all the chefs can think about is whether they've done enough

:07:36. > :07:41.to get through to the next round.

:07:41. > :07:45.Let's do it. In the chamber, the judges finally get to see which dishes make up the two menus.

:07:45. > :07:55.Two quite distinctive approaches to the competition.

:07:55. > :08:10.

:08:10. > :08:13.Matthew? It's going to be Menu A for me.

:08:13. > :08:16.Oliver? Prue, for me, it's Menu B.

:08:16. > :08:19.That means I have to do the deciding vote, but I have made up my mind

:08:19. > :08:23.and it is...Menu A,

:08:23. > :08:28.which won't mean a lot to you because you don't knowwho has cooked Menu A and nor do we.

:08:28. > :08:31.So we will find out.

:08:31. > :08:33.So...

:08:34. > :08:37.the chef going forward to represent the North East in the Great British Menu competition is...

:08:38. > :08:47...Andrew Pern. Andrew,congratulations. Thank you very much.

:08:48. > :08:52.

:08:52. > :08:58.Well done, Andrew. Well done.

:08:58. > :08:58.Right.

:08:58. > :08:59.Right. It's

:08:59. > :09:04.Right. It's time

:09:04. > :09:09.your foodie questions. Each caller will help decide what Olly will eat

:09:09. > :09:13.the the end of the show. Heaven, lamb. First it's Carol from Suffolk.

:09:14. > :09:17.Are you there? Yes. What's your question. I've been growing

:09:17. > :09:23.courgettes, runner beans and my courgettes turned into mar rows,

:09:23. > :09:30.obviously. I'm fed up with them already. I just don't know what to

:09:30. > :09:38.cook. Runner beans everywhere. All over the place. I have marrow and

:09:38. > :09:42.corgette bake, you know, like a tore teala. However I'm getting --

:09:42. > :09:47.tortilla. I'm getting sick of that as well. What would you do? With

:09:47. > :09:50.the corgette, we cut them in half, I would dig them up, sweat the

:09:50. > :09:54.onions. Then add the corgette inside. Then remove it. Put them in

:09:54. > :09:58.a bowl, mix with cheese. Put them back, little oil in the trays, bang

:09:58. > :10:04.them in the oven, little bit more cheese on top, put them on a place,

:10:04. > :10:10.serve with a nice salad. Lovely. You can deep fat fry them as well.

:10:10. > :10:13.Yes indeed. Take a nice batter, a bit of yeast, even a vodka and

:10:13. > :10:18.tonic batter. Slice all your veg, bits and pieces like that, and deep

:10:18. > :10:25.fat fry them, they're fantastic. is fantastic. Put a bit of vinegar

:10:25. > :10:32.and garlic and mint at the end. That sounds nice. What dish would

:10:32. > :10:42.you like at the end - heaven or hell? I'm sorry, Olly, but I'm

:10:42. > :10:45.going for the mussels. I love mussels. Don't apologise afterwards.

:10:45. > :10:53.That's one of the reasons I always going to France. Best of luck.

:10:53. > :10:59.Thank you. And Ian from Glasgow. Yes, hi James. What's your question

:10:59. > :11:04.for us? I have some pigs trotters. I wondered if you could recommend

:11:04. > :11:09.some way of cooking it. Pigs trotters, the most famous dish with

:11:09. > :11:14.the old morels and mashed potato. What would you do? Couple of things.

:11:14. > :11:20.Do them where you bone them out and stuff them with a sauce ath meat or

:11:20. > :11:25.sping like that. But do you know what braise them for ages and then

:11:25. > :11:30.flake all the meat and flesh off them, mix with toasted breadcrumbs,

:11:30. > :11:35.capers, chopped parsley, spread it on toast. Have them like a warm

:11:35. > :11:40.salad then? Yeah a warm salad with it, starter, main course, pudding.

:11:40. > :11:45.I love this man! I love you. Pigs trotters on toast. A first for me,

:11:45. > :11:55.but sounds delicious. What would you like to see - heaven or hill?

:11:55. > :11:58.think it's a wee bit of hell. no! Thanks Ian! Selena, from

:11:58. > :12:03.Hampshire. Are you there? Yes good morning. What's your question.

:12:03. > :12:07.regularly cook a roast on a Sunday, I need ideas for tomorrow. I need

:12:07. > :12:13.to reserve my meat at the butcher. I'm lost for inspiration. I need

:12:13. > :12:17.help. Inspiration at a butchers. For Sunday lunch, what should she

:12:18. > :12:21.do? If it was me, I would have a fish. You know completely different.

:12:21. > :12:28.Can't really get one of those from the butchers. If it was me, all

:12:28. > :12:34.right! OK. What actually I would, I love chicken, roast chicken on

:12:34. > :12:39.Sunday is unbelievable. I just love it. I would get lovely chicken.

:12:39. > :12:46.Then I would put him a little bit garlic, little bit sage under the

:12:46. > :12:50.skin. I would make filling with sausages and tie them all up.

:12:50. > :12:58.Carrots, cabbage. Put him in the oven. Cook for about three quarter

:12:58. > :13:02.of an hour, remove the foil on top. Put the juice on top, serve on a

:13:02. > :13:07.plate, for you. That's roast chicken. What about you? Part

:13:07. > :13:11.ridges are coming in. You can get those in butchers. We are in the

:13:11. > :13:16.season of grouse though. Glorious 1278 was a week and a bit about.

:13:16. > :13:20.Something different, maybe roasted grouse. Roast potatoes. How do you

:13:20. > :13:25.fancy grouse? I think it's too adventurous for my children. I tell

:13:25. > :13:30.you what the best way to do it is basically shoulder of lamb or pork.

:13:30. > :13:34.We've done it on the show. Shoulder of lamb, it's really inexpensive.

:13:34. > :13:40.Go for the secondary cuts, like the shoulder. Get it whole. Get it on

:13:40. > :13:46.the bone whole and it looks pretty dominating on the tray. Rub it with

:13:46. > :13:50.salt, olive oil, cover it, put it in the oven for five hours, 160

:13:50. > :13:54.centigrade, leave it in the oven. Forget about it for five hours.

:13:54. > :14:00.Don't baste it. Take it out and shred it with a knife and fork. One

:14:00. > :14:05.of the best bits of meat you'll ever have. Yes! I think it would

:14:05. > :14:11.have to be the shoulder of lamb. My husband would love it. Fish and

:14:11. > :14:17.roast chicken!. What would you like to see at end of the show? As much

:14:17. > :14:20.as I love Olly, I love mussels. It has to be hell. The V Festival.

:14:20. > :14:23.He's going to be sick on stage. Thank you very much. Now down to

:14:24. > :14:29.business. All the chef that's come onto the show. Battle it out

:14:29. > :14:33.against the clock and each other to see how fast they can make a three

:14:33. > :14:38.egg omlet. Second spot Gennaro. You need to shave about a second off it.

:14:38. > :14:47.Tough call I think. Tom, where are you, down here. 14Th. Who would you

:14:47. > :14:51.like to beat? I would like to beat Daniel Clifford. Would you? I would.

:14:51. > :14:56.Usual rules apply. Clocks on the screens please. Look at him rolling

:14:56. > :15:06.his sleeves up. You wouldn't argue with that, would you? You're joking.

:15:06. > :15:07.

:15:07. > :15:17.Look at the size of them. Three, two, one... Go! This is the key to

:15:17. > :15:21.

:15:21. > :15:30.speed though. Watch this... It's what happens now.

:15:30. > :15:39.I think he's beaten you. Still quick.

:15:39. > :15:46.Tom stands back and goes "yes". However... Ffrs I think somebody is

:15:46. > :15:56.still on holiday in the sound room. Right. Come on, it's nice one.

:15:56. > :16:03.

:16:03. > :16:12.going to taste. Thank you. Bit of cheese. This however is like...

:16:12. > :16:18.somebody give me a large knife, please. Yes, all right.

:16:18. > :16:28.Don't worry about the omelette, you have mussels coming up mate. Jen

:16:28. > :16:45.

:16:45. > :16:51.OK. You wanted to beat Daniel at 18.40. You did it in 18 .96. There

:16:51. > :16:55.you go. Still on the blue board, which is pretty respectable. Mr

:16:55. > :16:59.Nick Nairn will be gutted. Will Olly get food heaven, lamb chops,

:16:59. > :17:03.it's not looking good so far. Or hell - mussels. All the callers are

:17:03. > :17:09.going for hell. The guys in the studio have yet to make their minds

:17:09. > :17:15.up. While Olly gets his wallet out, we'll find out what he's having

:17:16. > :17:19.after this vintage piece from Keith Floyd. Watch this, this is the best

:17:19. > :17:29.TV ever. If you're a Floyd aficionado, this

:17:29. > :17:37.

:17:38. > :17:47.is with the dragon lady. It's Bergerac seems a typically French

:17:48. > :17:51.

:17:51. > :17:57.important market day of the week, to go into a good bar,

:17:57. > :18:01.Go there and make friends with the proprietor, which I've done! This is Bernard, a super guy.

:18:01. > :18:11.Get him to take you round the market, which is the essence of the place.

:18:11. > :18:11.

:18:11. > :18:15.It's in the market-place, with the old ladies and men who sell produce from their small farms,

:18:15. > :18:19.that you find regional specialities- and people haggle, worry about their change, smell the fruit...

:18:19. > :18:23.That's where you pick up tips like what to do with ducks' feet.

:18:23. > :18:28.They enrich soups with them, then grill them with garlic butter.

:18:28. > :18:38.Something that the Chinese are fond of.

:18:38. > :19:04.

:19:04. > :19:04.To

:19:04. > :19:04.To enrich

:19:04. > :19:13.To enrich a

:19:13. > :19:17.chop this up, add parsley, toss pieces of this with the bits of

:19:17. > :19:22.pork fat into your potatoes and you have a fabulous meal which hasn't

:19:22. > :19:26.cost you very much money. Again a poor country that uses everything.

:19:26. > :19:32.People are always asking me how we choose our locations. Usually it's

:19:32. > :19:39.because the director likes the architecture. In this case he chose

:19:39. > :19:45.it because his great hero, a real film director, shot his macabre

:19:45. > :19:50.master piece here. He liked this sign showing a man drinking wine

:19:50. > :19:58.from a soup bowl. Kin dread spirits I can tell you. Now into a cooking

:19:58. > :20:08.sketch. Cooking sketches need Perigord meal, the sort an ordinary-

:20:08. > :20:11.

:20:11. > :20:15.They open their house to visitors to sample the local country food.

:20:15. > :20:22.She's a bit of a tartar and doesn't- like film crews interrupting her work which she takes seriously.

:20:22. > :20:26.So I'm sitting having a slight glass of wine.

:20:26. > :20:34.When she's in a better mood we'll see exactly what she's doing.

:20:34. > :20:38.Husbands please note the happy, acquiescent mood of M. Moulin,

:20:38. > :20:43.pretending to help make the soup.

:20:43. > :20:51.She made us this amazing soup - just bacon, cabbage, water, onions,- thickened with egg yolk.

:20:51. > :20:57.Looks appalling! But poured over stale bread, it tastes delicious.

:20:57. > :21:01.# It does not take an age to make this "grand potage",

:21:01. > :21:09.# With onions, oeufs et pain, et beaucoup de cabbage, la la la... #

:21:09. > :21:15.Mrs Beaton calls this "soup for the poor and needy". However, it was very good.

:21:15. > :21:23.Much less good was this dreadful dish of stewed gizzards. It was FOUL - pardon the pun!

:21:23. > :21:27.Particularly good was this confit de canard -

:21:27. > :21:37.duck preserved in its own fat, reheated in the oven until it's golden and crispy.

:21:37. > :21:37.

:21:37. > :21:42.We're making a simple Perigord omelette of cepes - wild mushrooms.

:21:43. > :21:48.Clive, have a close look at these cepes which have been preserved in their own juices.

:21:48. > :21:55.Ca chauffe, ca chauffe! > Sorry about that. Look...

:21:55. > :21:59.Right, we'll start again, OK?

:21:59. > :22:04.I've had a row with the crew, I'm speaking in two languages for people who understand NOTHING,

:22:04. > :22:08.and the fat's getting too hot.

:22:08. > :22:14.Clive, stay with me nicely. These are cepes, preserved over the winter in their own juices.

:22:14. > :22:21.We've just warmed them through in the oven with some goose fat.

:22:21. > :22:26.We've chopped into that some fresh garlic, some fresh parsley, and, using the typical local fat,

:22:26. > :22:34.with the old dragon peering over my shoulder - goose fat. Ca va comme ca? Ca va, ca va.

:22:34. > :22:39.Alors, il faut battre. If you didn't- know how to make an omelette...!

:22:39. > :22:44."Il faut battre" means you must beat the eggs. We all know that!

:22:44. > :22:54.Ils sont sales et poivres? Oui. Alors, vous versez un peu, et avec la spatule, vous... Oui.

:22:54. > :23:04.Clive, this is very important. This is how to make an omelette! Pas tout d'un seul coup. Voila!

:23:04. > :23:10.Allez-y par la. Here we go, making a fine, fluffy omelette. Free-range eggs, by the way.

:23:10. > :23:15.Pour the liquid over the edge.Voila, voila! Ca va? Ca va, ca va.

:23:15. > :23:23.Alors, il faudra peut-etre... quelques cepes. That means some cepes. Pas tous, hein?

:23:23. > :23:31.I'm not allowed to put them all in because she wants to keep the rest for her own lunch!

:23:31. > :23:40.And... Un peu plus? Un peu plus.Et apres vous prenez une assiette pour la retourner. D'accord.

:23:40. > :23:45.We must leave the omelette a tiny bit runny in the middle, otherwise it won't be good enough.

:23:45. > :23:51.We then fold it...je n'aurais pas fait comme ca, moi! Oh, ca va. Ce n'est pas mal.

:23:51. > :24:00.I'd like HER to cook roast beef and- Yorkshire pudding with my mother standing over her shoulder!

:24:00. > :24:08.Ca peut aller? La presentationest bonne. The presentation is good.- Mais ca manque quoi, alors?

:24:08. > :24:18.Moi, j'aurais fait un peu differemment, mais... Mais, montre-mois! Allez-y!

:24:18. > :24:22.

:24:22. > :24:27.We'll now see a REAL omelette aux cepes,

:24:27. > :24:33.faite par la maitresse de cette superbe maison, Madame Moulin! Ladies and gentlemen...

:24:33. > :24:43...omelette aux cepes, cooked by Madame Moulin!

:24:43. > :24:54.

:24:54. > :24:59.The essential difference is that she cooked HERS on both sides.

:24:59. > :25:05.But that is a peasant way of cooking an omelette. It's tougher, and can be carried into the fields.

:25:05. > :25:13.Mine was more for a dinner party, with a softer interior. Good ingredients, two different ways.

:25:14. > :25:21.Sorry about this, but this is the bit where Clive tries to win prizes for evocative photography,

:25:22. > :25:22.I

:25:22. > :25:22.I told

:25:22. > :25:27.I told you

:25:27. > :25:31.from Mr Floyd next week. Now it's time to see whether Olly is facing

:25:32. > :25:36.food heaven or hell. Please, please heaven. Waents looking good before

:25:36. > :25:41.that. Food heaven could be lamb, a nice breast of lamb or belly of

:25:41. > :25:48.lamb as we call it up north, charred and served with a nice

:25:48. > :25:55.lambon, chilli jam, alternatively a big pile of moules mariniere. How

:25:55. > :26:01.do you think these lot decided? Lamb I'm hoping. One of them liked

:26:01. > :26:07.mussels. Luckity for you they didn't. Every one of them did. You

:26:07. > :26:12.pipped at the post. Get in. Thanks guys. You've got lamb. We will get

:26:12. > :26:19.this on to cook. Let's use olive oil, the little bottle. Drizzle

:26:19. > :26:26.that on the top of there. Go on, go on. That's it. This is the breast

:26:26. > :26:31.of lamb or like the belly of lamb. If can you open the coconut Gennaro.

:26:31. > :26:36.Peel the ginger, Tom, that would be great. Get this lamb cooking just

:26:36. > :26:41.as it is. Great for barbeques this. Straight in. Put it on the barbeque

:26:41. > :26:46.like this. Why you always give me the best yob to do it? I don't need

:26:46. > :26:51.that. I am just giving you something to do. Lamb chops. This

:26:51. > :26:56.is a rack of lamb. Traditionally they should have between six and

:26:56. > :27:03.seven chops on a rack. This one has eight for some reason, I don't know.

:27:03. > :27:07.Why is that? A long lamb. We slice it through. This is where your

:27:07. > :27:11.chops come from. There's two saddles or racks on a lamb, the

:27:11. > :27:14.inside of its back bone. There you go. A bit more olive oil. Get this

:27:14. > :27:21.on to cook. They will only take about four minutes or so. Straight

:27:21. > :27:24.on there. Now over here, Tom's created our little bit of chilli

:27:24. > :27:29.jam. This is the start of the chilli jam. This is an old recipe

:27:29. > :27:38.of mine. I've been making this for years. But it's chillies, ginger,

:27:38. > :27:43.garlic, kaffir lime leaves, which you can buy them frozen or dried.

:27:43. > :27:49.You can put lemongrass in there as well.. These look amazing. Just

:27:49. > :27:55.basically charred. How long do they go on there for? About four minutes,

:27:55. > :28:00.no more than that. Chillies, plenty of chillies. Using three for this.

:28:00. > :28:09.While Tom's there, I will get this one on. You all right fellas?

:28:09. > :28:15.well thanks chief. Need any help? Chopping? You can give me a hand

:28:15. > :28:20.actually. Blend this in a second. How many chill fliz there? Three.

:28:20. > :28:29.Probably another one. There are your lime leaves. You just peel

:28:29. > :28:39.those. Blend that all up: OK. the lid on. Blend it up. I done it!

:28:39. > :28:50.

:28:50. > :28:56.lid normally. You can see I still live at home, can't you? Yeah.

:28:56. > :29:04.didn't mean to cough on the food, I apologise. That's all right. That's

:29:04. > :29:13.quite a strong smell. If you can crush me the ginger. There you go.

:29:13. > :29:20.The palm shuing Nargol there. That would be fine. We're going to make

:29:20. > :29:25.this jam now. This will turn to a care Mel, like a coffee or dessert,

:29:25. > :29:28.this kind of thing. That looks amazing. When you use within of

:29:28. > :29:34.these chargrills, the heat is important. You need it really hot.

:29:34. > :29:40.It's not good to do it inside your house. On a barbeque. You need it

:29:40. > :29:45.really, really hot. That's the key. Gennaro is crushing my garlic. We

:29:45. > :29:53.have chillies, palm sugar as well. That's there. That can go straight

:29:53. > :29:57.This will start to come to a caramel. Pick me the mint and do me

:29:57. > :30:07.a salad with the cucumber and all that, that would be great. This is

:30:07. > :30:08.

:30:08. > :30:13.hot and spicy, this stuff. What you have to do is get a caramel first.

:30:13. > :30:17.I feel so useless. Come on guys, hurry up. I want my lamb. Now the

:30:17. > :30:22.lamb, literally only wants about four or five minutes under there.

:30:22. > :30:27.This is where you get the belly of the pork really. The lamb, sorry

:30:27. > :30:33.the sauce is really quick and simple. Can you have it hot or cold.

:30:33. > :30:37.That's the key to this one. He's doing the dressing, ginger, garlic,

:30:37. > :30:45.chilli, palm sugar, Thai fish sauce, there you go. That smells pretty

:30:45. > :30:51.horrific. Smell that. Oh, God! Little bit of soy in there. And a

:30:51. > :30:57.touch of oil. That's perfect for our dressing. That lamb I'll leave

:30:57. > :31:02.that to win side. That will happy cook now. The caramel is very quick.

:31:02. > :31:05.It happens in 30 seconds. The raw liquid here, the boiling sugar,

:31:05. > :31:10.about 150 degrees centigrade. What you're going to do is add this to

:31:10. > :31:15.this. Wow. Instantly, we end up with jam.

:31:15. > :31:25.Turn the heat down, cook it for about 30 seconds. And it goes into

:31:25. > :31:26.

:31:26. > :31:31.jam. That's really cool. You used to make jam didn't you? I worked at

:31:31. > :31:36.a jam place in Essex. If you want to put the dressing in there, this

:31:36. > :31:46.is the dressing. Pour that in there. The lamb can come out. And these

:31:46. > :31:48.

:31:48. > :31:54.that please, Tom. Yes, chef. Lovely. Straight in

:31:54. > :32:02.there. Then all we do now is plates it. This is about ready. How long

:32:02. > :32:05.has this roughly taken to do this? Exactly six minutes. Six minutes?

:32:05. > :32:10.To make this meal, that's incredible. There you go. What you

:32:10. > :32:13.can do is take this sauce, you see, switch everything off. Then you can

:32:13. > :32:18.have this chilli jam and spoon it over the top of this meat. Oh, wow,

:32:19. > :32:23.look at that. Literally put it over the top of there, you see. It

:32:23. > :32:30.spices it up. It's caramelised, spicy, great. We have the dressing

:32:30. > :32:35.here. It was supposed to have coconut in, for some reason Gennaro

:32:35. > :32:42.hasn't put it in. Where's the coconut gone? Where's the coconut -

:32:42. > :32:48.here look. Do you want to get some niefdz and forks Tom? Yes.

:32:48. > :32:52.smells gorgeous. That will do. Token gesture of coconut. Thanks

:32:52. > :32:58.Gennaro. There you go. Over the top. Happy days, look at that. There's

:32:58. > :33:03.your spicy lamb. Dive in. Bring over the glasses, girls.

:33:03. > :33:09.To go with this, Olly's chosen a Fief Guerin Muscadet Cote de

:33:09. > :33:13.Grandlieu. Available from Waitrose, 2010 vintage, new wine, priced at

:33:13. > :33:19.�6.99. It is fantastic. You were lucky there. It was ferrelly a

:33:19. > :33:24.whitewash then. Very good? Oh, oh, yeah. Can you

:33:24. > :33:32.pass me a lamb chop? Of course. These are lovely. The idea of the

:33:32. > :33:37.chilli jam is you can let it go cold and smother it over salads,

:33:37. > :33:41.great with fish, scallops and beef. Best of luck with your new single.

:33:41. > :33:45.I'm always left with the bottle. Thanks to Gennaro Contaldo, Tom

:33:45. > :33:52.Kerridge and Olly Murs G luck at the V Festival. He'll be drunk,