:00:10. > :00:20.Good morning. It's time to wake up those appetites with 90 minutes of
:00:20. > :00:34.
:00:34. > :00:37.fabulous food. This is Saturday Kitchen Live. Welcome to the show.
:00:37. > :00:42.Cooking with me, live, in the studio are two of the country's
:00:42. > :00:46.best chefs. First, he's on a one man mission to turn Folkestone into
:00:46. > :00:51.the gourmet capital of Britain with his restaurant, Rock Salt. It's
:00:51. > :00:54.Mark Sargeant. Next to him is one of only a handful of Indian chefs
:00:54. > :00:57.in the world to hold a coveted Michelin star. He's in charge of
:00:57. > :01:05.the brilliant Benares restaurant in London. It's Atul Kochhar. Good
:01:05. > :01:12.morning to you both. So Mark, what are you cooking? Is it squid? What
:01:12. > :01:17.are you doing with it? Yes, squid on the menu. Served with a dressing
:01:17. > :01:20.and lots of credit reduce fruits and sourness from soy sauce, chilli
:01:20. > :01:27.and ginger. A new way of preparing the squid?
:01:27. > :01:31.Yes, something exciting. Atul? I have murg adraki, it is a
:01:31. > :01:39.ginger chicken curry with lots and lots of ginger.
:01:39. > :01:46.I know, I did it in rehearsal. You are making two chutneys? Yes.
:01:46. > :01:56.And then? A stuffing, a ruled a, then sear the chicken and sear it
:01:56. > :01:58.
:01:58. > :02:01.and starve with the two chutneys. So, two tasty dishs from the boys.
:02:01. > :02:03.And our line up of BBC archive films today includes recipes from
:02:03. > :02:07.Rick Stein, Keith Floyd and more from Celebrity Masterchef too. Now,
:02:07. > :02:10.the last time I saw our special guest I was stood trying to drop
:02:10. > :02:16.sausages from between my legs into a small tin. And before you ask, I
:02:16. > :02:20.was a guest on his iconic game show Shooting Stars. So it's great to
:02:20. > :02:26.return the favour and welcome him to Saturday Kitchen this morning.
:02:26. > :02:33.It's Vic Reeves. Welcome to the show.
:02:33. > :02:38.A keen cook? Yes, I like to cook on a Saturday! After being influenced
:02:38. > :02:44.by you! You grow your own stuff? Well, I don't really grow. I've
:02:44. > :02:48.tried. I grow my own herbs, that is what I use. I have worked out what
:02:48. > :02:56.I have in my herb guarden is what I use.
:02:56. > :03:02.That's it. So, you are okay with Mark's dish? Yes.
:03:03. > :03:07.So at the end of the day we are cooking something based on your
:03:07. > :03:13.favourite ingredient, food heaven or it could be food hell.
:03:13. > :03:21.The studio guests get to zie which one it is, now, you can go for it?
:03:21. > :03:26.Food heaven is black pudding. I was on the Island of Lewis in Stornoway.
:03:26. > :03:30.They stayed was the best black pudding in the country. I have had
:03:30. > :03:36.a thinner black pudding from Spain. Very, very nice.
:03:36. > :03:41.So, that is food heaven. With pears! You have it with an
:03:41. > :03:48.egg? That is just as good! What about the dreaded food hell? Food
:03:48. > :03:52.hell for me is river fish. Chub, pike, the local stuff.
:03:53. > :03:59.Even the stuff from the supermarket. They eat, what do they dine on?
:03:59. > :04:01.Mud? That is it, generally. A pike would eat a duck, which in turn
:04:01. > :04:07.eats mud. They are bony and they taste of mud.
:04:07. > :04:13.OK, I have picked the one that you can get hold of, that is trout.
:04:13. > :04:21.That is probably the nicest. Have you tried the river fish?
:04:21. > :04:26.have tried pike. What does it teas of? Mud. You make it into a pate.
:04:26. > :04:32.You crook it classically. You may as well push your face into
:04:32. > :04:40.the riverbank. There you go, so either black
:04:40. > :04:50.pudding which is food heaven or trout, fell. For the trout, I have
:04:50. > :04:51.
:04:51. > :04:54.cooking it with Homeland. Or Vic could be facing food hell, trout.
:04:54. > :04:59.Trout is served with a seafood ragu of mussels, clams, baby turnips and
:04:59. > :05:01.spring onions. It is finished off with a few herbs on the top --
:05:01. > :05:04.homemade buttermilk crumpet, topped with a fried egg and a bacon and
:05:04. > :05:09.chive hollandaise. You have to wait in the until the end of the show to
:05:09. > :05:12.see which one Vic gets. Let's meet our other guesses, we
:05:12. > :05:17.have Katherine. You have with you? Charlotte.
:05:17. > :05:22.You have started as a newly qualified solicitor? That's right.
:05:22. > :05:27.Yes. And Charlotte, you are in
:05:27. > :05:35.investment banking, so two popular jobs at the moment? Yes.
:05:35. > :05:38.Where do you live? I live in London. Who is the better cook? Probably
:05:38. > :05:47.Charlotte. Do you family work in food? They
:05:47. > :05:51.have a fish farm in the Philippines. Do you like trout? I do like trout!
:05:51. > :05:55.Of course, you get to help to decide what Vic is getting at the
:05:55. > :06:05.end of the show. If you would like to ask a question, just call this
:06:05. > :06:12.number: If you get on the show, we are
:06:12. > :06:17.asking you if Vic should be getting food heaven or food hell. So, start
:06:17. > :06:23.thinking. Right, this guy own a restaurant near you? I know it is
:06:23. > :06:29.very good. Rock Salt. A fish and ship shop. So, excellent fish and
:06:29. > :06:32.chips and an excellent mackerel pasty! Keep going, Vic! It is the
:06:32. > :06:37.brilliant, Mark Sargeant. Welcome back. So, on the menu we have squid
:06:37. > :06:41.with a little bit of spice? Yes, this is really good. It is a light
:06:41. > :06:49.dish. You may not think of having this at this time of year.
:06:49. > :06:53.But you can get it all around the UK, it is inexpensive? Yes, and
:06:53. > :07:00.sustainable, which is a big thing. We are serving it with a credit
:07:00. > :07:09.reduce dregs. I will clean this. If you can -- and we are serving it
:07:09. > :07:13.with a citrus dressing. I will clean this, if you can prepare the
:07:13. > :07:18.fruits there. Explain how you prepare that?
:07:18. > :07:22.pull that bake out. It pulls out all of the guts and we have this
:07:22. > :07:28.little blade, obviously, I am on television it will not come out
:07:28. > :07:37.perfectly. There you go. That slides out perfectly. I wonder if
:07:37. > :07:42.you can doing anything with that. You could use it as a knife! I am
:07:42. > :07:47.not a big fan of the tentacles, but I put them on as I know that people
:07:47. > :07:52.do like them. You can get many different sizes of
:07:52. > :07:59.squid. I have seen the tiny ones. In Asia they deep-fry them whole.
:07:59. > :08:03.Do you go for the medium size or the large ones? A medium size is
:08:03. > :08:09.perfect. We would give two portions for this. This is fresh fish. If
:08:09. > :08:09.there is a little bit of this left inside it is not the end of the
:08:09. > :08:15.inside it is not the end of the world.
:08:15. > :08:22.The reason you put it in the water, is to get rid of the ink? Yes.
:08:22. > :08:28.Obviously if you save the ink, you can put it into risotto or thicken
:08:28. > :08:35.pasta. Thicken sauces with it. Could you put it in a pen! You can
:08:35. > :08:42.make a pen out of the plastic thing and write with the ink! Have you
:08:42. > :08:46.tried it? You can write your menu out with it?! So, wash it, get it
:08:46. > :08:51.nice and dry. Let's get it right into there. We are going to grill
:08:51. > :08:55.them. We don't put oil on the griddle. We put them in a bowl and
:08:55. > :08:59.put the oil in the bowl with a salt and the purpose.
:08:59. > :09:04.So, tell us about the restaurant. Literally, you are right on the
:09:04. > :09:09.coast? Yes, we are. It is a stunning location. Folkestone is on
:09:09. > :09:13.the up in terms of, you know, the building work going on down there,
:09:13. > :09:20.the regeneration of the harbour is amazing. So we are lucky to be the
:09:20. > :09:25.first part of the gig saw puzzle. Literally, the boats come.... Right
:09:25. > :09:28.underneath the restaurant, pretty much. We have wooden pillars incase
:09:28. > :09:35.the tide gets rough and it starts to smash into the restaurant. That
:09:35. > :09:39.is how close they R incredible. Right, I have a board for you.
:09:39. > :09:43.Thank you very much. So, let's put the squid in there. Now, a little
:09:43. > :09:47.trick, it is something that we do at the restaurant. We do it two
:09:47. > :09:51.ways. We have this on a salt and pepper squid, but with the same
:09:51. > :09:58.dressing. This is something that we were doing back in the summer. So
:09:58. > :10:02.we get a wooden spoon or something that fits... Slide that there in
:10:02. > :10:10.there, all the way through. Basically that stops you cutting
:10:10. > :10:15.all the way through. So you tut it down. It is like a concertina.
:10:15. > :10:21.So the idea is to keep the squid whole? Yes it help it is to cook
:10:21. > :10:25.quicker, obviously the heat gets in. When we have cooked it hot into the
:10:25. > :10:28.marinade it absorbs all of the dressing and it will flood into the
:10:28. > :10:34.centre. So just the one side? Yes.
:10:34. > :10:38.Now, the preparation of this is totally the opposite to octopus?
:10:38. > :10:43.Yes. The classic thing about this you
:10:43. > :10:49.can cook it two ways, slowly or quickly or it can be like a rubber
:10:49. > :10:55.band. My chefs when we opened, a whole group of new people, squid
:10:55. > :11:05.was the hard -- hardest thing for them to get right.
:11:05. > :11:09.You use a lot of squid, Atul? either on the grill or in the
:11:09. > :11:12.tandoor. It is very med, then people go on
:11:12. > :11:17.holiday and they have a Kalamari with garlic mayonnaise.
:11:18. > :11:22.I like it raw. You can put that sliced raw into
:11:22. > :11:25.the dressing. We could do that! So, you have the
:11:26. > :11:29.grated ginger, you are not chopping it? Yes.
:11:29. > :11:35.It is the only bit of ginger left in London. You are bound to see
:11:35. > :11:40.when he starts cooking over there! Now, we get this on the grill. The
:11:40. > :11:44.tentacles on there. You can put it in a hot non-stick frying pan.
:11:44. > :11:49.James, you are being helpful. I am trying.
:11:49. > :11:57.It is all good. Right, I have the zest of the three
:11:57. > :12:01.lemon, orn -- orange and lime in there.
:12:01. > :12:05.I will do a whole chilli. I leave the seeds N
:12:05. > :12:12.I like it spicy. It is obviously horses for courses.
:12:12. > :12:17.Do whatever you fancy. Right, for the chpy, a good tip is
:12:17. > :12:21.to leave it whole. -- for the chilli, a good tip is to
:12:21. > :12:27.leave it whole. Leave the green top on. That hold
:12:27. > :12:30.it is together. You don't have to fiddle with it. Then to get it
:12:30. > :12:34.smaller go through the individual layers like that. Then when you
:12:34. > :12:39.come to dicing it it holds together nicely.
:12:39. > :12:46.You whizz through and you have this nice chilli.
:12:46. > :12:56.He got that from Delia! Don't forget if you would like to call
:12:56. > :13:02.with us a question, call this number:
:13:02. > :13:07.Right now yes a mixture... You are getting better at that now, James,
:13:07. > :13:13.aren't you? I can do it without looking! So we have mint and
:13:13. > :13:17.coriander here. Two of my favourite herbs. I don't
:13:17. > :13:23.understand why people don't like coriander. Mint, they are two of
:13:23. > :13:29.the nicest herbs. You can grow them inside. I have had trouble growing
:13:29. > :13:38.them outside. They get big and stalky. Then they get feathery,
:13:38. > :13:45.bits at the end. You can use those bits in oil.
:13:45. > :13:52.Do I have to contain it. It go grows up and stalky, I want it to
:13:52. > :13:58.grow low and bushy. Keep it in the pots.
:13:58. > :14:05.Now we can see, they are cooked already. So, hot straight into the
:14:06. > :14:12.dressing. To recap the dressing. I will turn that off. We have the
:14:12. > :14:22.citrus fruits. The lime, orange and lemon zest. Grated chilli, soy
:14:22. > :14:23.
:14:23. > :14:30.sauce. A touch of sugar. A little salt? No, because we have the soy
:14:30. > :14:36.in there. If the squid were too big you could
:14:36. > :14:41.cut it up into pieces? Yes, or open it up as you do. The reason I like
:14:41. > :14:48.the diarf is that it looks somery, but everything in there is -- the
:14:48. > :14:52.reason that I like this dish is that it looks summery.
:14:52. > :14:56.Then you can pour all of the vinaigrette and the dreting through
:14:57. > :15:00.that. -- dressing through that.
:15:00. > :15:05.And you can have this hot or cold. That is even better.
:15:05. > :15:10.It is also a great thing to do on the barbeque. It is one of those
:15:10. > :15:16.thing that people should eat more I know it is difficult. Us chefs
:15:16. > :15:22.bang on about things you should eat and should not. Bir squid, there is
:15:22. > :15:26.one of those -- but squid, this is one of those things there is plenty
:15:26. > :15:32.of it. This is great. Basil, cress,
:15:32. > :15:37.coriander, just freshens that up. So, what is the name of the dish
:15:37. > :15:43.again? That is my griddled squid with oriental and sweet and sour
:15:43. > :15:49.dressing. Thank you very much.
:15:49. > :15:56.Shall we? Squid for breakfast! Squid's in! An interesting way of
:15:56. > :16:06.preparing it. Like you say, you v can have that hot or cold.
:16:06. > :16:11.Is that coriander erb cress. -- is that coriander cress? Yes,
:16:11. > :16:17.before it gets low and bushy. Water it, and just grow it, it grows in
:16:17. > :16:23.three or four weeks. That is superb! Nice and quick.
:16:23. > :16:28.It is good quality ingredients. you have that in your restaurant?
:16:28. > :16:33.do, yes. Do you want to come tonight! We need wine to go with
:16:33. > :16:38.this. We sent our wine expert, Peter Richards to restaurant London.
:16:38. > :16:43.What did he choose to go with What did he choose to go with
:16:43. > :16:50.Mark's marvellous squid? Today, I'm taking the high road to look for
:16:50. > :16:55.fantastic wines to go with today's dishes.
:16:56. > :17:00.Mark is a master craftsman in the kitchen. He is brilliant with
:17:00. > :17:04.seafood. This squid pack as punch it is full of vibrant flavours. So
:17:04. > :17:10.we need a white wine that is refreshing, but also soft and
:17:10. > :17:14.rounded not to clash with the spice. Riesling and Sauvignon Blanc are
:17:15. > :17:21.two great varieties, but to my mind, Sauvignon Blanc is going to work
:17:21. > :17:27.well here. For a great value option, go for this option from Chile, but,
:17:27. > :17:30.by far and away, the best wine for this job is the wonderful, Tiki
:17:30. > :17:38.Ridge Sauvignon Blanc from New Zealand. There is more to this than
:17:38. > :17:42.meets the eye. It is a big region. One small part gives tangy fruit,
:17:42. > :17:46.while another, give as richer style. This wine is a blend of the two.
:17:46. > :17:52.That is what we want here. You can smell it. It is fresh, green,
:17:52. > :17:57.herbal. It picks up well on the coriander and the mint.
:17:57. > :18:02.Hmm! It is definitely tangy and zesty. That is what we need for the
:18:02. > :18:06.squid and the fruit, but it has the lovely softness and richness to
:18:06. > :18:12.work with the ginger and the soy and the heat of the chilli. So,
:18:12. > :18:17.Mark, your dish is a masterpiece. Here is a delicious wine to compli
:18:17. > :18:23.meant all of your hard work. Cheers! Cheers indeed. I know that
:18:23. > :18:28.they are enjoying the food, what do you reckon to this? It is good. It
:18:28. > :18:33.is not my type of wine, but it does the job.
:18:34. > :18:39.Nice and cold. Lovely. What do you reckon Atul? It is
:18:39. > :18:43.lovely. Is that a Sauvignon Blanc? Yes.
:18:43. > :18:47.does work with that. Brilliant stuff. Atul has a spicy
:18:47. > :18:53.dish for us, what is it again? is ginger and curry.
:18:53. > :18:59.The emphasis on the ginger. Now it is time for more food adventures
:18:59. > :19:09.with the brilliant Rick Stein. He is in Cornwall with a rapidly
:19:09. > :19:11.
:19:11. > :19:13.I love the heat and tropical scents to get back to the purity of light
:19:13. > :19:17.But I still like to cook Thai food in Cornwall.
:19:17. > :19:19.This is a John Dory.A pretty impressive-looking beast.
:19:19. > :19:23.Some say it's ugly. It may look a bit glum, but not ugly.
:19:23. > :19:27.A lot of people call it, in a lot of countries, the St Peter fish.
:19:27. > :19:31.Anyway, the great thing about John Dory is that they're veryfirm - it makes really good steaks.
:19:31. > :19:34.and ideal for this dish which I'm gonna cook which we gotfrom Thailand again, from Hua Hin.
:19:34. > :19:39.It's hard fried fish with a red curry sauce.
:19:39. > :19:42.First, get my pan hot on my shigiri.
:19:42. > :19:47.I'll talk about the red curry paste I'll make the sauce with.
:19:47. > :19:52.Now, red curry pastes are all fromThailand and all subtly different.
:19:52. > :19:58.Here we've got turmeric, cumin, coriander, shallots,
:19:58. > :20:00.garlic, a little bit of paprika,
:20:01. > :20:08.ginger, red chillies, Chalky'sfavourite fish paste called Balachan, and lemon grass.
:20:08. > :20:14.So I've wazzed that up in a mortar and pestle to produce that lovely red curry paste.
:20:14. > :20:16.I'll put a little oil in this pan...
:20:16. > :20:21.and fry the curry paste hard.
:20:21. > :20:26.Just let that fry till quite a lotof the moisture's been driven off.
:20:26. > :20:34.And now some coconut milk.Just under half a pint, I suppose. Stir that around.
:20:34. > :20:36.Now...some brown sugar...
:20:36. > :20:38.and some fish sauce...
:20:38. > :20:40.Couple of tablespoons of fish sauce.
:20:41. > :20:48.And just leave that to simmer awaygently. One more ingredient to add.
:20:48. > :20:55.Fresh lime juice. It's bestto put freshly-squeezed lime juicein at the end. It lifts the flavour.
:20:55. > :20:57.OK, that's thickened up.
:20:57. > :21:01.I've only the one burner, so I haveto put the wok with the oil on top.
:21:01. > :21:04.I'll just take my stands over.
:21:04. > :21:12.On with the wok. I don't know if you've noticed behind me, it's happened before,
:21:12. > :21:18.it takes time doing these things out of doors, because you get helicopters, then a biplane,
:21:18. > :21:24.then somebody starts a strimmer on the lawn over there,
:21:24. > :21:28.and you've to say, "Please cut it off." Then there's a motorboat...
:21:28. > :21:34.You've to stop, the tide's coming in.
:21:34. > :21:37.I'm just beginning to get my feet wet, but here we go.
:21:37. > :21:41.First one...then the other... That'll take about two minutes.
:21:41. > :21:46.While they're cooking, I'll finishthe sauce, which is nicely reduced.
:21:46. > :21:51.I'm just gonna add a little fresh lime juice.
:21:51. > :21:55.That'll give it a real zing.
:21:55. > :22:01.I think we're just about there with the fish. It's crisped up.
:22:01. > :22:03.That's good. Nicely fried.
:22:03. > :22:08.And there's the other one, butterflied out.
:22:08. > :22:09.That looks great.
:22:09. > :22:14.And now just to finish the dish.
:22:14. > :22:18.If you can't get John Dory like that,a steak of cod or monkfish would do.
:22:18. > :22:24.And now some sauce. It's lovely and fragrant and sour and hot, but, above all, fresh-tasting.
:22:24. > :22:30.A sprinkle of chopped coriander.
:22:30. > :22:35.And that's it. OK? D'you mind if I go now(?)
:22:35. > :22:40.Thanks.
:22:40. > :22:41."Twas brillig and the slithy toves
:22:41. > :22:45."Did gyre and gimble in the wabe."
:22:45. > :22:48.That always makes me think of that time between dreaming and waking
:22:48. > :22:52.when you're not sure where you are.
:22:52. > :22:56.When we're making these programmes,we're always thinking about recipes.
:22:56. > :23:02.Poor old Dave has these dreamswhere food is all tumbled together in strange foreign places.
:23:02. > :23:10.I was in the walled city in Hong Kong. Other folk's dreams are boring.
:23:10. > :23:16.There were wires everywhere, rats running around the place and I was cooking for these gangsters.
:23:16. > :23:20.I was doing fish balls with the flavour of basil and lemon zest. In Hong Kong? Yeah.
:23:20. > :23:22.Well, there's one thing you CAN say about dreams.
:23:22. > :23:24.If you've got something on your mind,you know you're gonna dream about it.
:23:24. > :23:29.When we're making these programmes, food is seriously on our mind.
:23:29. > :23:34.so I thought, "What a good ideato try out what he dreamed about."
:23:34. > :23:38.First of all, he said some fish,so we'll start off with a bit of cod.
:23:38. > :23:42.We'll just cut that up a little.
:23:42. > :23:45.And now prawns. He said they should go in with the fish.
:23:45. > :23:48.I'm a bit disappointed about that.
:23:48. > :23:56.I like the texture of prawns, but in the spirit of science, we'll do exactly what he said...
:23:56. > :24:01.Now an egg. The eggs that bind.
:24:01. > :24:04.Just a little bit of a blend with the fish and the prawns.
:24:04. > :24:06.So one egg, I think, will do.
:24:06. > :24:10.That'll be great. So we'll just...
:24:11. > :24:14.empty that out into this bowl.
:24:14. > :24:18.And in goes the crab meat. And just fold that in nicely.
:24:18. > :24:26.He said a bit of breadcrumbs, sowe'll add a couple of handfuls, just-to bind it to make it easy to mould.
:24:26. > :24:30.And now for the flavourings. What was it? ..Lemon zest first.
:24:31. > :24:34.Obviously, a bit of an Italian-cum-Chinese dish.
:24:34. > :24:40.The Italian - the lemon zest andthe basil, the Chinese - the balls.
:24:40. > :24:43.So he must've been in a right oldturmoil in his bed. Poor old Dave!
:24:43. > :24:49.Looks about right. Just try a bit...
:24:49. > :24:55.Don't do that if you don't like raw fish, but I do.
:24:55. > :24:58.Actually, that's tasting pretty good.
:24:58. > :25:06.This has potential. You know whatdreams are like normally. Forget it.- "In-your-dreams" pasta.
:25:06. > :25:13.I'll just do about six. I can't bebothered, cos I wanna get on and see- what it's like. Now the sauce.
:25:13. > :25:15.First of all, some olive oil.
:25:15. > :25:18.And then some garlic.
:25:18. > :25:22.And onion. Plenty of onion...
:25:22. > :25:32.and just stir that around a bit, just to get it nice and... Translucent's the word.
:25:32. > :25:33.
:25:33. > :25:35.And then some nice chopped tomato,and we'll use fresh tomatoes here.
:25:35. > :25:38.About 15, 20 of them. Stir them round.
:25:38. > :25:41.And now some herbs. Now, we'll have some bay leaves.
:25:41. > :25:47.About four of them, I suppose. And some fresh thyme.
:25:47. > :25:49.Couple of sprigs.
:25:49. > :25:55.Good. We'll have some vinegar. Ilike a good slug of red wine vinegar- in something like this.
:25:55. > :25:59.Did he say wine? I don't think so. Salt...
:25:59. > :26:07.and plenty of pepper... Andwe just leave that to simmer away.
:26:07. > :26:14.So that's been going for about20 minutes and it's nice 'n' reduced- and looking lovely.
:26:14. > :26:20.I'm just gonna force the sauce through the conical strainer with the back of a ladle...
:26:20. > :26:27.Quite nice big holes in this, so a lot of it goes through.
:26:27. > :26:28.Put that back on the heat now.
:26:28. > :26:33.We'll poach off these balls in it.
:26:33. > :26:34.Look at the lovely coating on them!
:26:34. > :26:38.They'll poachin about three, four, five minutes.
:26:38. > :26:43.I've got a big pot of water.Lots of water when you cook pasta.
:26:43. > :26:47.Tagliatelle. Cooked itfor 9-10 minutes. Well-salted water.
:26:47. > :26:54.Then just take a colander and pour the pasta into a nice, big bowl.
:26:54. > :26:58.And now I think we'll just put four balls on this one.
:26:58. > :27:00.It's not a six-ball dish, this.
:27:00. > :27:04.I'll just finish this off with a little...a chiffonade of basil.
:27:04. > :27:11.And a good, generous pinch of Parmesan.
:27:11. > :27:15.I'm getting quite excited about this.
:27:15. > :27:25.Why not? You have meatballs and pasta. If they're well-made,like these are, and pasta al dente,
:27:25. > :27:30.
:27:30. > :27:31.why not fish balls? This came out of a conversation about a dream.You've heard what I think of dreams.
:27:31. > :27:35.Boring!But I've never tasted this before.
:27:35. > :27:41.Excuse this - there's bits of pasta hanging everywhere.
:27:41. > :27:51.Hey! It's all right. It's very nice, actually.
:27:51. > :27:51.
:27:51. > :27:52.Well,
:27:52. > :27:52.Well, that
:27:52. > :27:56.Well, that is
:27:56. > :28:03.Well, that is one way to create a new recipe. There are many great
:28:03. > :28:07.eastern dishs to create at home. I have another one for you right now
:28:07. > :28:11.from my recent trip it is a coconut and tamarind lamb stir fry. It is
:28:11. > :28:15.basically using this lovely loin of basically using this lovely loin of
:28:15. > :28:25.lamb that we have here. I want to stir-fry it with tamarind,
:28:25. > :28:26.
:28:27. > :28:34.coconut milk, and these mazuna leaves. You can try it. Similar to
:28:34. > :28:42.rocket, but not as peppery. It is like a weak rocket? Yes it is.
:28:42. > :28:48.And there is cabbage, all American of things.
:28:48. > :28:54.Or all manner of things, even! think that I cooked that this week.
:28:54. > :29:03.Yeah? On Monday or Tuesday. Do you do all of the cooking?
:29:03. > :29:11.not all of it. Nancy cooked last night. She made a cowboy pie!
:29:12. > :29:16.cowboy pie? Minced beans! Let's chop this up and put it all in here,
:29:16. > :29:21.the lamb, stir fried to get a bit of colour on it. Then, that is off.
:29:21. > :29:31.So, Vic Reeves, this is your life. Yes, please.
:29:31. > :29:31.
:29:31. > :29:41.Born, James Moya. Same name for your grandfather, father? Yes, all
:29:41. > :29:46.from Leeds! I know, weird! Failed all your exams? Yes, that's right.
:29:46. > :29:50.The amount of work that I put into my history, geography. I should
:29:50. > :29:55.have won. A crown should have been awarded to me.
:29:55. > :29:58.But in 1988 I failed cookery at school! So it was happening
:29:58. > :30:03.everywhere. The only exam that I passed was art, but passing just
:30:03. > :30:07.art was enough to get you into art college, being a mechanic or being
:30:07. > :30:14.a chef. That is all that I wanted to do. I
:30:14. > :30:19.wanteded to go to art school, but I ended up being a mechanic.
:30:19. > :30:23.But questions were raise, let me tell you, in Parliament! Why what
:30:23. > :30:28.you are doing now? Well, when I grew up the thing to do was to get
:30:28. > :30:33.a job. To get something that was going it last for a while. So my
:30:33. > :30:37.dad said to go to work in a factory. I did for about four years and
:30:37. > :30:43.decided that this is not what I want to do. So I didn't want to do
:30:43. > :30:48.this for the rest of my life, so I fled. Without firning up my
:30:48. > :30:56.apprenticeship. We may have come from the same area
:30:56. > :31:00.in Yorkshire. I was told you could not pursue art as a career, all the
:31:00. > :31:10.wealthy artists were dead. That he to get a proper job.
:31:10. > :31:17.The same here. I was asked how many artists are famous, I said Andy
:31:17. > :31:21.Warhol, but, look at him! But it came about, the comedy, you were a
:31:21. > :31:26.group of kids messing around. Is that where you fell if love with
:31:26. > :31:32.it? Yes. There are five mates, we were called the Fashionable Five.
:31:32. > :31:37.We were a kind of a musical group, but more of an adventure group. We
:31:37. > :31:43.used to have fun. That is what it was all about. Having fun as a teen.
:31:43. > :31:52.How did you break from that to go into stand h up? You started off
:31:52. > :31:57.with a -- stand-up? You started off with a one-man tour? I did what I
:31:57. > :32:04.considered was performance art in a stage in a pub in London. I called
:32:04. > :32:10.it Vic Reeves Big Night Out. Right.
:32:10. > :32:15.It was different every week. It was not stand-up. It was like just have
:32:15. > :32:21.fun. Is that where you met Bob? He was
:32:22. > :32:28.in the audience. People say he was heckling, but I don't think Bob has
:32:28. > :32:32.ever heckled in his life. I thought he was just there. I told him to
:32:32. > :32:35.come back next week and do some lines for me.
:32:35. > :32:40.I think he thought it was work for charity.
:32:40. > :32:46.But that was all it was. I told him to bring on this massive cheque and
:32:46. > :32:52.to boost about it. How did to go to TV? We went from
:32:52. > :32:56.the pub to the Albany Empire. We did the same thing. A show which
:32:56. > :33:01.was three hours long of very mixed content and it was different every
:33:01. > :33:07.week. So I put on six, and then a lot of people turned up. Then there
:33:07. > :33:16.was a gap and another series of six of these live shows and word got
:33:16. > :33:22.out and people were coming from all around the country. Then Jonathan
:33:22. > :33:30.Ross was down and then Jools Holland, then there was Channel 4
:33:30. > :33:38.and Alan Yentob. So, Michael Grade and Alan Yentob were in the
:33:38. > :33:42.audience. They both wanted us. That is the mix of that kind of
:33:42. > :33:45.thing, you never know what is going to happen? It was unbounded
:33:45. > :33:50.enthusiasm. As a guest, you never have a clue
:33:50. > :33:54.what is going to happen? It is like that. A lot of the panel shows let
:33:54. > :33:57.people know what is up, they give them lines to read, but on our show
:33:57. > :34:02.you haven't a clue what is going to happen.
:34:02. > :34:09.But that spirit is there with the new thing you do, but the kids and
:34:09. > :34:19.adults can watch it as well? Ministry of Curious Stuff.
:34:19. > :34:19.
:34:19. > :34:24.Tell us how that came about? I did a book, The Vast Encyclopaedia of
:34:24. > :34:28.Knowledge. It was a book of semi- truths. We decided to make a TV
:34:28. > :34:32.show out of it for kids. That is how it started. Then it developed
:34:32. > :34:36.into what it is now. So I'm the minister of this government
:34:37. > :34:40.department who finds out information from the kids and then
:34:40. > :34:47.explain it is via the gift of sketches and nonsense.
:34:47. > :34:53.With the help of other people. You have Dan Skinner? Yes. He is
:34:53. > :35:00.playing Captain Lengthwidth. He is brilliant in it.
:35:00. > :35:08.It is great. It is an old fashioned type of comedy. It is good for
:35:08. > :35:15.adults but also for the kids. It is a good old-fashioned cross-talk of
:35:15. > :35:21.50s radio style. This is CBBC? It is, yes. It is
:35:21. > :35:27.repeated on Sunday at 9.00am. So, tomorrow morning, just after now!
:35:27. > :35:31.Right, everything is in there. The lamb is in there, the tamarind, the
:35:31. > :35:35.coconut milk. As well as all of that, you are an author, an artist
:35:35. > :35:40.with all of your shows, doing your bits and pieces, but you are
:35:40. > :35:46.starting a comedy show. Tell bus that? Well, we have not
:35:46. > :35:53.done a live tour for, I think, 15 years, probably more than 15 years.
:35:53. > :35:59.So we are trying some stuff out in Leeds at the Leeds City Variety in
:35:59. > :36:03.March. We are going to do three days there and try some stuff out.
:36:03. > :36:08.I was thinking we would try old characters, something old and
:36:08. > :36:18.something new, but I was thinking for mench dice, I have been doing a
:36:18. > :36:20.
:36:20. > :36:29.bit of pottery -- for mench dice -- merchandise,, I fancy having a
:36:29. > :36:33.craft stall. So hand-made mugs. Macrame hats. You could sell a few
:36:33. > :36:36.chutneys. Very good. There we go, we have the
:36:36. > :36:44.lamb there. That looks good. What is that you
:36:44. > :36:50.have put it on? The banana leaf, the local ingredient to Yorkshire!
:36:50. > :36:57.Could you eat that? No. They wrap it up with fish in it.
:36:57. > :37:01.Look at that. That is nice. The lamb is still pink. You cook it
:37:01. > :37:08.and literally put it back in. I love tamarind.
:37:08. > :37:16.It is quite minty. So, it is quite an English thing
:37:16. > :37:22.going on about it with the mint! Twhr yes, the only -- yes, the only
:37:22. > :37:31.thing in there is the lamb and the mint.
:37:31. > :37:37.E -- I use your Great British Dinner s book quite a lot! Now,
:37:37. > :37:39.what are we cooking for Vic at the end of the show, it could be black
:37:39. > :37:43.pudding with homemade buttermilk crumpet, topped with a fried egg
:37:43. > :37:48.and a bacon and chive hollandaise. Or food hell, trout, it is served
:37:48. > :37:56.with seafood ragu of mussels, clams, baby turnips and spring onions.
:37:56. > :38:02.Some of the viewers rand the guys in the studio get to decide's Vic's
:38:02. > :38:05.fate today, Mark? Well, if Vic plugs my book, which will go for
:38:05. > :38:09.heaven. Katherine, what about you? I will
:38:09. > :38:13.go for hell, sorry. go for hell, sorry.
:38:13. > :38:15.I don't believe you. Right, it is time to continue with
:38:15. > :38:18.Celebrity MasterChef. Darren, Linda, Nick and Michele face the challenge
:38:18. > :38:28.of cooking lunch for a performing arts school. Take a look at this
:38:28. > :38:30.
:38:30. > :38:40.Now Nick, Michelle, must face their first major cooking-
:38:40. > :38:58.
:38:58. > :39:01.the only free school for Today, you are preparing
:39:01. > :39:08.We want each team to prepare 110 portions of food for lunch today.
:39:08. > :39:14.Good luck. Off you go.
:39:14. > :39:19.To help guide them in today's challenge is Brit School's head chef, Sue Rossi.
:39:19. > :39:22.Good morning. Good morning. Hi, I'm Sue.
:39:22. > :39:25.OK, these are your ingredients and it all needs to be ready by 12:30 on the dot,
:39:25. > :39:28.so each team can do 40 meat meals
:39:28. > :39:31.and 30 veg meals and 40 puddings.
:39:31. > :39:39.And if you need anything, just come- and ask me. OK? Thank you.
:39:39. > :39:42.The teams now have just three hours to prepare for
:39:42. > :39:46.today's lunch service, designing their own menu from a range of ingredients,
:39:47. > :39:50.including minced beef, chicken, lamb,
:39:50. > :39:52.Being a mum is going to really help in this task.
:39:52. > :39:55.They'll just want something warmand I'm thinking custard and sponge and chips.
:39:55. > :39:58.Just the things that kids love, really.
:39:58. > :40:01.If we did a jerk chicken. With rice? Yes.
:40:01. > :40:03.Jerk seasoning.
:40:03. > :40:06.If we've got the right type of pots here...
:40:06. > :40:11.We've got massive ones here, look. That's what I'm saying...
:40:11. > :40:13.Oh, dear. Yes. This is trouble, this.
:40:13. > :40:15.It's daunting, cooking for these kids.
:40:15. > :40:18.Never ever cooked anything of that sort of magnitude before so, yes,
:40:19. > :40:23.quite scared, scared and excited.
:40:23. > :40:24.You want the lasagne then, yes? What do you think? Well...
:40:24. > :40:30.Yes, OK, I can do that, yes.
:40:30. > :40:33.I just hope that we can deliver the food on time.
:40:33. > :40:41.It is a singing, dancing arts school. They'll be screaming at us.
:40:41. > :40:42.In two minutes, I need one from each- team to come here and let me know
:40:42. > :40:46.what you're cooking, please.
:40:46. > :40:52.Oh, we don't even know what the dessert is. No, I'll make it up.
:40:52. > :40:54.I'm struggling with the puddings
:40:54. > :40:59.because I don't really see anything apart from fruit.
:40:59. > :41:02.I don't know what we're going to do.
:41:02. > :41:04.So, pudding, yeah, a bit of a nightmare.
:41:04. > :41:07.Darren, Linda, what's your menu?
:41:07. > :41:10.We're going to do jerk chicken with rice
:41:10. > :41:13.because Darren has cooked it before- and says it's lovely.
:41:13. > :41:18.Then we're going to try and do a vegetable curry with either rice or jacket potato.
:41:18. > :41:21.We haven't decided on a sweet yet,
:41:21. > :41:23.but we might do pineapple fritters.- Yeah.
:41:23. > :41:31.That sounds great. OK. OK. Thanks.
:41:31. > :41:32.I've never made a vegetarian dish in my life!
:41:32. > :41:36.I'm going to make pasta ragu. Brilliant.
:41:36. > :41:38.Nick is making the lasagne
:41:38. > :41:41.and then we're going to make the dessert together.
:41:41. > :41:48.Apple crumble. Brilliant. OK, that sounds great. Thanks.
:41:48. > :41:56.We've got the apples cos you had the chicken.
:41:56. > :41:57.Darren starts to fry off the chicken and onions
:41:57. > :41:59.for their jerk chicken.
:41:59. > :42:01.While Linda gets their jacket potatoes in the oven
:42:01. > :42:09.and begins to prep the veg for their curry.
:42:09. > :42:10.To me, jerk chicken is lovely barbecued, steamy,
:42:10. > :42:13.the smell of spices, on the bone, crispy on the outside... Delicious.
:42:13. > :42:16.Actually, what Darren is making is a chicken stew.
:42:16. > :42:23.Is it really going to deliver what people are expecting?
:42:23. > :42:25.But they still need to decide on a dessert.
:42:25. > :42:26.Right, we've only got the one pineapple
:42:26. > :42:28.so you'll have to rethink your pudding, I'm afraid.
:42:28. > :42:31.Have you got ingredients to make a sponge pudding?
:42:31. > :42:34.Well, you can make a sponge, yeah. We've got the flour, sugar,
:42:34. > :42:41.margarine and eggs, basically. Brilliant.
:42:41. > :42:44.Pineapple sponge and custard, really-lovely idea from Darren and Linda.
:42:44. > :42:45.Neither of them have ever made sponge before
:42:46. > :42:50.and neither of them have ever made custard before.
:42:50. > :42:52.I just hope we've done enough.
:42:52. > :42:57.I don't know how much it rises.
:42:57. > :42:59.Linda, how can you possibly make a sponge properly
:42:59. > :43:02.if you've never done one before?
:43:02. > :43:05.You've got no idea what the mixture should look like.
:43:05. > :43:07.I know what it should look like. It shouldn't have lumps,
:43:07. > :43:10.which it has at the moment, which it won't in a minute.
:43:10. > :43:13.It should be quite runny, enough to rise in the oven.
:43:13. > :43:17.Sponge pudding for about 200 kids that you've never ever made before in your life?
:43:17. > :43:22.No. Great.
:43:22. > :43:28.On the other team, Nick is browning- off his beef for the lasagne.
:43:28. > :43:34.While Michelle preps the vegetables for her pasta ragu.
:43:34. > :43:37.I've never chopped so much in my life.
:43:37. > :43:39.Michelle and Nick have got two pasta dishes.
:43:39. > :43:44.I'm really surprised.
:43:44. > :43:47.How you getting on, Nick?
:43:48. > :43:48.Stressful like.
:43:48. > :43:49.What's so stressful?
:43:49. > :43:52.It's just the hustle and the bustle of it all, I think. We're all not used to it
:43:52. > :43:56.and I think me and Michelle... especially because of yesterday,
:43:56. > :43:58.we're panicking a bit cos the breakfast was such a disaster.
:43:58. > :44:04.But do you not think panic is your enemy? Yeah, it is,
:44:04. > :44:06.In just under two hours, the celebrities will be feeding
:44:06. > :44:14.over 200 of the Brit's performing arts students.
:44:14. > :44:16.You've got 90 minutes,
:44:16. > :44:19.but I reckon you should be trying to finish within the hour.
:44:19. > :44:21.Darren's forte is Jamaican cooking
:44:21. > :44:23.and I'm working a bit blind on things.
:44:24. > :44:30.I mean, this is just made up, throw everything in and hope it works.
:44:30. > :44:31.Right now, we're just trying to create the curry sauce
:44:31. > :44:33.for the vegetarian dish.
:44:33. > :44:37.It was cooked in the oven, cos we didn't have enough rings,
:44:37. > :44:43.so now we're just bringing it into a pot so it can marinate together.
:44:43. > :44:46.Maybe we've overdone it. I think another can and no more.
:44:46. > :44:48.Yeah, yeah, yeah.
:44:48. > :44:56.Keep it up high though cos thosepotatoes are not cooked properly. OK.
:44:56. > :44:59.The potatoes are still a bit hard in our vegetable curry.
:44:59. > :45:02.Darren's on the rice. My sponge pudding's gone in.
:45:02. > :45:04.Who knows how that's going to turn out
:45:04. > :45:13.cos I've never made one before.
:45:13. > :45:15.Oh, God. They're like water.
:45:15. > :45:17.Yeah, but look, they're browning off too high.
:45:18. > :45:19.Chef, come and look at my things. They're all...
:45:19. > :45:22.They've been in 20 minutes butthey really watery, still. Right, OK.
:45:22. > :45:27.Transfer it into the oven round here.
:45:27. > :45:29.Very, very hot food.
:45:29. > :45:31.They need to transfer the sponges to a cooler oven,
:45:31. > :45:40.which should allow the centre to cook.
:45:40. > :45:41.What's burning in that oven?
:45:41. > :45:44.Sponge pudding. The oven was too hot- over there and the top got burnt.
:45:44. > :45:47.If I was you, I'd be putting a bit of foil or something across the top of that.
:45:47. > :45:48.At the moment, you've got this black crust on top continuing to cook,
:45:48. > :45:58.and that's just going to get blacker and blacker.
:45:58. > :46:03.
:46:03. > :46:03.You
:46:03. > :46:03.You can
:46:03. > :46:07.You can see
:46:07. > :46:12.You can see in the celebrities manage to get lunch cooked in time
:46:12. > :46:21.in about 20 minutes. So, still to come, Keith Floyd in
:46:21. > :46:28.the Orkney islands. He then whips up a dish of scallops and soup on a
:46:28. > :46:32.rusty old boat. Mark and Atul have been pretty well
:46:32. > :46:35.behaved so far but I EGGs-pect I SHELL have to LAY down the law as
:46:35. > :46:44.they try to SCRAMBLE their way to top of our leaderboard. That's the
:46:44. > :46:50.Saturday Kitchen omelette challenge, live, a little later on. And what
:46:50. > :46:56.is Vic facing at the end of the show? Is it food heaven or food
:46:56. > :47:02.hell, Atul? I love the black pudding, but I love trout. So,
:47:02. > :47:06.there you go. Right, coming up now, it is the
:47:06. > :47:12.brilliant Atul. On the menu, I have mentioned the dinger, but what is
:47:12. > :47:16.this dish called? -- ginger, but what is the dish called? Well, it
:47:16. > :47:26.is murg adraki. It translates to chicken flavoured with ginger.
:47:26. > :47:30.
:47:30. > :47:40.It used to be a curry, but instead, in the use of the influence of two
:47:40. > :47:41.
:47:41. > :47:48.countries, I have decided to make a ro ulade out of this.
:47:48. > :47:52.So I have salt, chicken mince, So I have salt, chicken mince,
:47:52. > :47:59.purpose and ginger, of course. This is the diced ginger.
:47:59. > :48:02.Yes, and some garam masala. That goes in. I have red onion and
:48:02. > :48:09.chilli and spring onion that goes in the mince.
:48:09. > :48:13.So it is like a stuffing filling? Yes. I will make a roulade out of
:48:13. > :48:18.it. Then poach it in the chicken stock and then satisfactory the
:48:18. > :48:28.stock and the ginger you are slicing for me is for the chutney
:48:28. > :48:34.it is from the south of India. It is called inzi chutney.
:48:34. > :48:38.What is this traditionally served with? Vegetarian dishes? The
:48:38. > :48:43.chutney Yes. It is a ginger chutney it could be
:48:43. > :48:48.served with a snack or even a meat course, but this one I have made
:48:48. > :48:56.one chutney and another caramelised onion and ginger sauce.
:48:56. > :49:01.When you go to your restaurants you take influence, from not just the
:49:01. > :49:08.north, but the south of India and there are so many different regions
:49:08. > :49:12.in India? That is right. That is the beauty of it, you can make the
:49:12. > :49:20.different dishs from all of the different regions, I just use all
:49:20. > :49:26.of it. So my food is really a British/Indian fusion.
:49:26. > :49:31.So you have influence from all over the world? The fusion has taken
:49:31. > :49:38.place in India for a very long time. India has been using flavours
:49:38. > :49:42.thrown to them from different regions and trade. So we have a
:49:42. > :49:45.Mogul, Turk, English, Portuguese, Dutch. Different people have come
:49:45. > :49:50.through and brought in so many different things.
:49:50. > :49:56.So what do you have here? This is a sausage, so to speak, you can tie
:49:56. > :49:59.it so it does not come out. Do you ever cook with tea? Yes, I
:49:59. > :50:05.have. So there are Indian recipes with
:50:05. > :50:14.tea. As there is a lot of tea in India, isn't there? I have only
:50:14. > :50:19.ever heard of a Yorkshire tea cake. You can spoke smoke with tea.
:50:19. > :50:25.From the borders of India, from Burma, they use fermented tea
:50:25. > :50:30.leaves, that are fermented for a good eight, nine months and it is
:50:30. > :50:36.made into a salad with fresh tomatos and cucumber.
:50:36. > :50:43.Does it taste good? It doesn't sound nice! Now, I need the sliced
:50:43. > :50:46.ginger. I need the onion to be chopped, chef.
:50:46. > :50:52.Choppedenions done, chef. Wow, you are quicker.
:50:52. > :50:59.Quicker than in rehearsal. There is a lot of oil needed here.
:50:59. > :51:05.There is a sink to wash your hands! Sorry! So, that is the chicken
:51:05. > :51:13.stock? That is the chicken stock to poach for about 30 minutes. For my
:51:13. > :51:17.chutney, I have cumin and sesame seeds. The oil should be hot and as
:51:17. > :51:23.it crackles add the cumin seeds and the sesame seeds and all of the
:51:23. > :51:33.sliced ginger goes in. Also... A little bit of red chilli
:51:33. > :51:34.
:51:34. > :51:39.powder. Oops, sorry! Most of it on my oven! So, that is the ginger
:51:39. > :51:46.chutney? Yes and for the caramelised onion and ginger, the
:51:46. > :51:49.cumin and the ginger goes in... As it crackles... Add all of the
:51:49. > :51:53.onions. If you were to serve this, instead
:51:54. > :51:57.of the chicken, this would be good with game? It would be amazing with
:51:57. > :52:03.game. I would use it with pigeon, pheasant.
:52:03. > :52:08.A lot of onions in Indian cooking, that is one thing I noticed? Onion
:52:08. > :52:13.is the base for our cooking. What I do is normally I put a piece of
:52:13. > :52:20.paper on the top. Can you tut it into a disc for me,
:52:20. > :52:27.chef? Yes. Don! Excellent.
:52:27. > :52:33.OK, you have this, meanwhile here. This cooks for 45 minutes on top of
:52:33. > :52:37.the stove. Then we end up with that? Yes.
:52:38. > :52:44.So you take the chilli out and blend it? That's right, chef.
:52:44. > :52:49.I well add the spices here, turmeric, red Chile and coriander
:52:49. > :52:53.powder goes N Now what about the spices that you
:52:53. > :53:01.buy? The pots of little spices? They have a shelf life. People seem
:53:01. > :53:08.to have them on the shelves and when they read the label, it's been
:53:08. > :53:15.there since 1962, any advice with the shelf life? Don't keep powdered
:53:15. > :53:23.spices for more than three months. . Now I am going to swap this. This
:53:23. > :53:25.needs to cook for a good 30 minutes. Now in here, palm sugar? Yes and
:53:25. > :53:31.tamarind. You mentioned three months, there
:53:31. > :53:38.are a lot of people checking their cup boards and throwing the spices
:53:38. > :53:46.out! Me included! Right we are going to blend that. That has the
:53:46. > :53:54.palm sugar and the tamarind in, yes? Yes.
:53:54. > :54:03.Don't forget that all of the recipes are on the website at:
:54:03. > :54:08.There are dishs from the previous shows at:
:54:08. > :54:12.You don't need salt and pepper in there? You can taste it, chef. I
:54:12. > :54:17.think is OK. OK. That is the chutney for that
:54:17. > :54:21.one. It is nearly all ginger? or less. The Victorians used to
:54:21. > :54:29.have a lot of ginger. They used to have ginger pots on their
:54:29. > :54:34.mantlepieces. There was a lot of ginger in Victorian cooking, I
:54:34. > :54:43.think. That is a question for my show!
:54:43. > :54:50.Where did the Victorians get the ginger from? We have the answer!
:54:50. > :54:57.this is blended with what? With a little bit of the chicken stock.
:54:57. > :55:03.Do you finish this off with spices? I have added the spice, red chilli,
:55:03. > :55:10.turmeric and coriander. What is that? That is fatida.
:55:10. > :55:16.It is also called Hinge. I have heard it called devil's dung
:55:16. > :55:23.on my travels! Have you. Well, a lot of Indians don't eat
:55:23. > :55:32.ginger and garlic, so for them that is important. It is very nutritious.
:55:32. > :55:38.They probably don't eat it as you have used it all! That is true.
:55:38. > :55:48.Colour the chicken on all sides. So these are the two chutneys we
:55:48. > :56:00.
:56:00. > :56:09.have end ed up with. in the fridge and as and when you
:56:09. > :56:19.want them poach them? Absolutely. Chutney is an Indian word, isn't
:56:19. > :56:30.
:56:30. > :56:39.it? What would it be in English? Jam? (in Yorkshire ak cent - --
:56:39. > :56:49.accent chutney!) I was not expecting that from you! Shall we
:56:49. > :56:49.
:56:49. > :56:56.get that on, because Something For The Weekend Will be on in a minute!
:56:56. > :57:02.I will hurry up, chef. That smells good. That bit of
:57:02. > :57:06.chutney! Is that it? Is that all you are using after all of that
:57:06. > :57:11.ginger I chopped? We can Tuesday tomorrow.
:57:11. > :57:15.There we go. So, tell us what it is called
:57:15. > :57:19.again? It is called murg adraki or ginger chicken curry.
:57:20. > :57:25.ginger chicken curry. That's what it is called! It looks
:57:25. > :57:30.delicious and I know that it tastes delicious. It is well worth the
:57:30. > :57:35.effort, trust me. So, which one is the devil's dung?
:57:35. > :57:40.That is in there. Why is it called that? I don't know.
:57:40. > :57:43.It is just a nickname for it. What do you reckon? Worth it? That is
:57:43. > :57:50.nice. That is good.
:57:50. > :57:56.I think that the palm sugar help it is. The palm sugar cool it is down.
:57:56. > :58:05.That is good! Worth the effort? Do you like it? I do.
:58:05. > :58:10.Now, let's go to West London to see what Peter has chosen to go with
:58:10. > :58:17.Atul's glorious chicken. It's another sensational dish from
:58:17. > :58:22.the king of spice. It's another gauntlet laid down for wine. With
:58:22. > :58:27.this amazing chicken you could go for a soft, juicy red, but to my
:58:27. > :58:34.mind it has to be a white because of of the ginger and the chilli.
:58:34. > :58:41.Atul must be bored of having Pinot Gris and Riesling recommended for
:58:41. > :58:48.his food, but they do really work best with the subtle cuisine. In
:58:48. > :58:58.that mind it is good to go for the vineyard of Leya, but for my mind,
:58:58. > :58:59.
:58:59. > :59:03.the best is the Turks and Caicos Islands from Alsace in France.
:59:03. > :59:08.Pinot grijow and Pinot Gris work well with this. This Turks and
:59:08. > :59:15.Caicos Islands works well to off- set the heat and the flavours of
:59:15. > :59:19.this dish. This one smells of honey and ginger it will compliment the
:59:19. > :59:24.flavours in the dish beautifully. You do get the succulence and the
:59:24. > :59:29.richness to work with the chicken, the chilli and the chutney.
:59:29. > :59:36.Underneath it is a refreshing acidity that helps to refreshen the
:59:36. > :59:40.palette between the mouthfuls. So, Atul, you must know your Pinot Gris
:59:40. > :59:44.well, but here is a wonderful wine to go with your beautiful ginger
:59:44. > :59:48.chicken. It is going down well, what do you
:59:48. > :59:53.reckon to the wine? I love it. It works well with the spices.
:59:54. > :00:00.It works fantastic. What do you reckon? It is amazing. Indian food
:00:00. > :00:05.has lots of techniques, it take as while. When you make it at home it
:00:05. > :00:09.works amazingly. Girls? Lovely.
:00:09. > :00:14.And the wine at �8.49, it is a bargain.
:00:14. > :00:18.Right, let's go back to Celebrity MasterChef. It is nearly time to
:00:18. > :00:28.serve lunch to the performing art students. I hope that they had a
:00:28. > :00:28.
:00:28. > :00:37.With Nick's Bolognese he can concentrate on making the
:00:37. > :00:39...while Michelle prepares the fruit for the crumble.
:00:40. > :00:46.I'm aware of the time, but I'm not stressed. No.
:00:46. > :00:52.Argh!
:00:52. > :00:56.Coming through here, guys, hot pan as well.
:00:56. > :00:57.You two are a team.
:00:57. > :01:00.Nick, you're sweating buckets and you look like you're filing your nails.
:01:00. > :01:04.I'm peeling apples and I'm not stressed.
:01:04. > :01:10.Oh, yeah! Oh, yeah! Yeah, get in!
:01:10. > :01:14.Lasagne's in the oven, custard's on the stove, Nick's looking after it.
:01:15. > :01:17.The pasta has been drained for the vegetarian pasta,
:01:18. > :01:23.that's all ready to go.
:01:23. > :01:25.OK, guys, we're serving up in half an hour.
:01:25. > :01:29.We need everything ready in 20 minutes, please.
:01:29. > :01:30.I can't hear you!
:01:30. > :01:35.ALL: Yes, chef! Thank you.
:01:35. > :01:43.With the clock ticking, Linda checks the fate of their pineapple sponge.
:01:44. > :01:48.I'm not happy sending them out like that, really.
:01:48. > :01:58.We need to see what it's like underneath, see if we can save it, OK? OK.
:01:58. > :02:00.
:02:00. > :02:06.Darren and Linda's sponge, the top got burnt, but the centre isn't cooked.
:02:06. > :02:09.Fingers crossed, I say.
:02:09. > :02:11.Yeah, that is too well done.
:02:11. > :02:13.So, if you take the tops off that'll be absolutely fine.
:02:13. > :02:19.I'll get away with it, will I? Yeah.
:02:19. > :02:20.Looks a bit rough, doesn't it?
:02:20. > :02:23.Listen, that's what it looks likewhen I serve it at home, I'm afraid.
:02:23. > :02:29.En masse! I can't do pretty en masse.
:02:29. > :02:36.Hopefully if I drench it with custard, nobody will notice that it's not perfect.
:02:36. > :02:37.No, that's fine like that. Does that look all right? Yeah.
:02:37. > :02:40.Listen! In just over ten minutes,
:02:40. > :02:50.that room is going to fill up with hungry students.
:02:50. > :02:59.
:02:59. > :03:01.Rather large portions. Does that look all right? It's a bit too big.
:03:01. > :03:04.So, you just need to cut those up a bit smaller, yeah?
:03:04. > :03:13.These dishes need to be out in two minutes, please!
:03:13. > :03:23.Are we ready? I'm going to open the shutters.
:03:23. > :03:30.
:03:30. > :03:33.Darren and Linda have made jerk chicken
:03:33. > :03:37.and a vegetable curry with rice,
:03:37. > :03:45.jacket potatoes and a dessert of pineapple sponge with custard.
:03:45. > :03:50.Nick and Michelle have made a beef lasagne, vegetable ragu with pasta
:03:50. > :03:58.and for pudding, an apple and pear crumble with custard.
:03:58. > :04:02.Hi!
:04:02. > :04:12.Vegetarian? Chilli ragu and lasagne. Yeah!
:04:12. > :04:14.
:04:14. > :04:17.There you go, my darling. Enjoy it.- Say that you do, even if you don't.
:04:18. > :04:23.Nick's lasagne is proving to be a real hit.
:04:23. > :04:28.With Michelle's ragu trailing behind.
:04:28. > :04:34.There you go, sweetheart.
:04:34. > :04:37.This lasagne is selling well.
:04:37. > :04:47.I've got to say it's not the best presented food in the world, John, is it? No.
:04:47. > :04:51.
:04:51. > :04:54.And it looks like really appealing.- That's what brought me to it, the colours and the smell.
:04:54. > :04:56.I'm having the vegetarian pasta and it's really nice, because normally pasta's really boring,
:04:56. > :05:00.but it's actually got flavour.
:05:00. > :05:02.With service halfway through,
:05:02. > :05:06.Nick and Michelle's crumble has almost sold out.
:05:06. > :05:16.The apple crumble and the pear is gorgeous. There you go. Enjoy!
:05:16. > :05:16.
:05:16. > :05:16.The team dessert is not a bad effort.
:05:17. > :05:18.I am enjoying my crumble, it's very nice.
:05:18. > :05:27.I just like the texture, the cinnamon is very nice.
:05:27. > :05:29.There you go.
:05:29. > :05:34.Only one more jerk chicken! Only one more, you need to be quick.
:05:34. > :05:37.Darren's jerk chicken is the first to sell out.
:05:37. > :05:41.No more jerk chicken!
:05:41. > :05:49.With the curry not far behind.
:05:49. > :05:51.Darren and Linda, I'm slightly disappointed
:05:51. > :05:53.by the presentation of these dishes.
:05:53. > :05:57.It really is just ladles of food onto a plate.
:05:57. > :06:00.I mean, this is a school for performing arts people,
:06:00. > :06:10.this is not Pentonville Prison. These people haven't done anything wrong!
:06:10. > :06:12.
:06:12. > :06:13.The rice and jerk chicken, it was quite nice,
:06:13. > :06:14.but it could have had more spice.
:06:14. > :06:16.It could have been hotter. Judging it, I think I would have gone for the lasagne
:06:16. > :06:18.if I'd had a second round. Hopefully there is seconds.
:06:18. > :06:20.I'm enjoying the curry because a lot of vegetables,
:06:20. > :06:22.normally, in a school curry they aren't very nice,
:06:22. > :06:26.but in this it's actually good. So I'm really enjoying it.
:06:26. > :06:29.Sponge pudding and custard here if anyone wants one.
:06:29. > :06:32.With all the problems Darren and Linda had
:06:32. > :06:42.with their pineapple sponge, it's ended up being a slow seller.
:06:42. > :06:45.
:06:45. > :06:46.I'm having pineapple sponge. It's really tasty.
:06:46. > :06:53.The pudding was absolutely lovely. It was soft on the inside, the custard was nice.
:06:53. > :06:59.I'd definitely have it again. Get them in. Get them in more often!
:06:59. > :07:02.Lunch service is finally over.
:07:02. > :07:05.I told you you could do anything, seriously.
:07:05. > :07:06.I think it was the right way for them to go today,
:07:07. > :07:10.to actually stay silently safe, the food they know, crowd-pleasers.
:07:11. > :07:12.I was concerned these creative people here
:07:12. > :07:22.weren't going to like their food, but they did.
:07:22. > :07:26.
:07:26. > :07:26.And
:07:26. > :07:27.And the
:07:27. > :07:31.And the celebrities
:07:31. > :07:37.And the celebrities have to face more tasks on next week's show.
:07:37. > :07:43.Right it is time to answer some of your foodie questions. Each caller
:07:43. > :07:47.also decides what Vic gets at the end of the show. So, Carol, what is
:07:47. > :07:53.your question, please? Good morning, all of you, I would like to know
:07:53. > :08:00.how to make saffron rice. Atul? The way to make saffron rice
:08:00. > :08:07.is by boiling or steaming. You can saute spices, whichever you choose,
:08:07. > :08:16.cumin, cinnamon, cardamom and cloves and then add a onion, and
:08:16. > :08:19.half a cup of washed rice. Sauty that then add water. Soak the
:08:19. > :08:25.saffron with warm milk and put it in with the rice. Cook it through.
:08:25. > :08:30.When the water disappears, stick it in the ov within the pot at 180
:08:30. > :08:35.degrees, then after five to seven minutes, the rice is perfectly
:08:35. > :08:40.right, you will have a beautiful saf reason rice.
:08:40. > :08:49.A proper masterclass. I was impressed with that one. What dish
:08:49. > :08:52.would you like to see at the end of the show? I would like heaven as I
:08:52. > :08:59.don't know how to cook black pudding.
:08:59. > :09:06.Andrew from Glasgow, what is your question, please? I would like to
:09:06. > :09:12.know an Indian style duck curry, how to cook that, please? Curry,
:09:12. > :09:18.like a chicken curry, you can make the same as with chicken dishes,
:09:18. > :09:25.but let me give you a tip. Take the duck and marinate it with ginger,
:09:25. > :09:30.garlic piece and tamarind, a little bit of palm sugar, lime juice or
:09:30. > :09:35.lemon juice and a cinnamon powder. Mix it together. Smear it on the
:09:35. > :09:40.duck, finish it on the pand satisfactory it nicely and then
:09:40. > :09:48.finish it in the oven for five to seven minutes, duck should be pick.
:09:48. > :09:57.You can use that piece on a whole duck? Absolutely.
:09:57. > :10:03.What dish would you like to see, food heaven or food hell?
:10:03. > :10:08.Definitely food hell. I love the seafood idea and I'm not a fan of
:10:08. > :10:14.black pudding. Angela, what is your question?
:10:14. > :10:21.have whole Parma ham. I don't know what to do with it.
:10:21. > :10:27.A whole Parma ham?! Atul?! Obviously there are many things to
:10:27. > :10:31.do with Parma ham. You can slice it, it is lovely with chicken, wrapped
:10:31. > :10:36.around it, rabbit. It is beautiful, but once the ham is gone you are
:10:36. > :10:42.left with the bones, that makes an amazing soup. So like you do an old
:10:43. > :10:47.fashioned pea and ham soup. So make a stock out of it. It would be
:10:47. > :10:55.delicious. I find parsnip soup if you make it
:10:55. > :10:58.and blend it with cream, you can sprinkle the parm a -- Parma ham on
:10:58. > :11:04.it too. It is lovely.
:11:04. > :11:09.What dish would you like to see at the end of the show? Hell, please.
:11:09. > :11:19.Oh! Right, the omelette challenge. Let's put the clocks on the screens,
:11:19. > :11:30.
:11:30. > :11:35.are you ready? Yes. The concentration bit! I reckon
:11:35. > :11:40.that is great. I reckon I could beat them.
:11:40. > :11:45.reckon you could beat them? It is the differences between you, he
:11:45. > :11:53.does that and goes, "Yes." You are like, there, done, finished.
:11:53. > :12:01.It is nice to have one that is edible for a change! And I seasoned
:12:01. > :12:11.Although it is a little salty. This one still has the cubes of butter
:12:11. > :12:14.
:12:14. > :12:24.in it! That's for you, James. Right, Atul? Are they omelettes,
:12:24. > :12:31.really? Yes! I would not pay for it. And you are quicker that -- than
:12:31. > :12:37.the 31 seconds. You did it in... 25.68. There you go. Next to Henry
:12:37. > :12:45.Harris. Yes, absolutely.
:12:45. > :12:54.Am I back on blue, James? You're not. It's the grey hair. You did it
:12:54. > :12:59.slightly slower, 22.08 seconds. Right, the fen, that fabulous --
:13:00. > :13:07.right, back to fen, that fabulous black pudding, Homeland, girls you
:13:07. > :13:14.have to change your minds. Now, we will have a mighty more
:13:14. > :13:19.sell of vintage food TV with the mighty Keith Floyd. He is
:13:19. > :13:29.celebrating the local seafood in the remote islands of the Orkney
:13:29. > :13:44.
:13:44. > :13:45.David Hutchinson has been a TV But he turned his back
:13:46. > :13:55.to find a more meaningful existence making crab soup -
:13:55. > :13:57.Partan Bree, as the Scots call it.
:13:58. > :14:03.In his designer kitchen, made from discarded fish-boxes, he explained.
:14:03. > :14:07.Making the soup is a dawdle. A chunk of butter, melted...
:14:07. > :14:14.You didn't rise to me calling this a Scottish soup. No, no, no.
:14:14. > :14:19.It's very much an Orcadian thing.In the old days, the crofters only had about 5 hectares of land.
:14:19. > :14:26.They all had little fishing boats and they went out in the bay.
:14:26. > :14:30.And they fished for lobsters, whichare very sought-after and expensive.
:14:30. > :14:33.If they pulled up crabs in theirlobster-pots, they threw them away.
:14:33. > :14:39.But when times were hard, they would resort to gathering crabs.
:14:39. > :14:47.By cooking it in butter and milk... The milk goes in at this stage. Or you can add it all at once.
:14:47. > :14:52.A lot of people used to make itwith the brown meat from the back,
:14:52. > :14:55.but you can put white in.
:14:55. > :15:00.The brown meat gives it colour and I think it has more flavour.
:15:01. > :15:08.In it goes... What, the whole lot?The whole lot. If you're going tomake soup, do it on a grand scale.
:15:08. > :15:13.Our crew will be well-fed! Yes... And you just simmer it...
:15:13. > :15:16.because it's been cooked already.
:15:16. > :15:21.Now, Orkney... It's all Scotland, isn't it? No!
:15:21. > :15:26.You'd never get an Orcadian admitting to be a Scot.
:15:26. > :15:29.Our origins are Scandinavian.
:15:29. > :15:34.A lot of people are surprised that we don't speak Gaelic.
:15:34. > :15:40.And Orcadians too, when they goto concert parties with southerners,
:15:40. > :15:46.and some splendid figure strolls on to the stage in a kilt,
:15:46. > :15:53.and he starts warbling in a foreignlanguage. It's as alien to Orcadians- as Chinese or Greek.
:15:53. > :15:59.And these stirring songs about "Granny's Hielan' Hame"...
:15:59. > :16:04.It's been bulldozed for time-share flats!
:16:04. > :16:11.Do I detect a hint of bitterness? No, surely not! David wants for nothing!
:16:11. > :16:16.He even brews his own electricity with a propeller on his roof!
:16:16. > :16:24.But back to this brilliant soup. Once the crab is warmed in the milk, you add some fresh cream,
:16:24. > :16:30.and thicken it with about four generous handfuls of oatmeal.
:16:30. > :16:34.It takes five minutes. But don't serve it as a starter.
:16:34. > :16:38.It's truly a meal in itself!
:16:38. > :16:45.You cooked it so I'll serve it. Very good.
:16:45. > :16:49.It does look splendid.
:16:49. > :16:52.Thank you. Get your eating tackle around that, as they say.
:16:52. > :17:00.What do you reckon? Oh, yes. Can I tell you something funny?I haven't made this for six years.
:17:00. > :17:06.I made it every day in my restaurant-and I was sick of it. It's supreme!
:17:06. > :17:09.And this is quite extraordinary.
:17:09. > :17:19.This is not a set-up shot. I arrive in these places working off a researcher's notes.
:17:19. > :17:33.
:17:33. > :17:43.Here they came - Picts, Celtic monks, Norsemen, Vikings, Scots...
:17:43. > :17:47.Even shipwrecked Spaniards from the Armada sought refuge here.
:17:47. > :17:51.And in both World Wars, Scapa Flow was Britain's main naval base
:17:51. > :17:58.with rusting hulls deliberately placed to impede German submarines.
:17:58. > :18:07.Orosius, the Roman travel writer, said this place was brilliant for fresh scallops and wildflowers.
:18:07. > :18:17.< WHISTLE Ha! Yes! What beautiful islands!
:18:17. > :18:21.
:18:21. > :18:23.Meanwhile, my soup's been simmering- delicately away.
:18:23. > :18:32.I chopped up some onions, fried them in butter, added some vermouth- and white wine and then fish stock.
:18:32. > :18:37.I thickened it with beurre manie - flour and butter.
:18:37. > :18:42.Added cream, simmered it a bit... And added my bits of fish.
:18:42. > :18:50.I used scallops, salmon, turbot... All these lovely expensive things because we like to exploit the BBC.
:18:50. > :18:55.But you could use simple fish like cod and conger eel, for example.
:18:55. > :18:58.I think it's time to taste it.
:18:58. > :19:03.It's very delicious, but it needs a little salt.
:19:03. > :19:10.It's worthwhile to add flavourings to delicate things like this at the end.
:19:10. > :19:18.My director wanted a joke like, "I don't think this horse will work again." Rather tasteless.
:19:18. > :19:22.This is, in fact, fish stock.< WHINNY
:19:22. > :19:28.And this is a bit too thick so I'll stir some stock in...
:19:28. > :19:32.And it's ready to go. A quick slurp...
:19:32. > :19:37.That's better. A silk handkerchief to wipe the drips off my thing...
:19:37. > :19:46.And let's have a taste. Orcadian fish soup.
:19:46. > :19:50.It's heavenly. It doesn't need to be smothered with parsley or herbs.
:19:50. > :20:00.The subtle flavour of the fish from this wonderful cold sea is unimpaired, is delicious.
:20:00. > :20:08.
:20:08. > :20:09.There
:20:09. > :20:09.There will
:20:09. > :20:13.There will be
:20:13. > :20:19.There will be more from the brilliant Mr Keith Floyd on next
:20:19. > :20:23.week's show. Now it is time to find out if the brilliant Vic Reeves is
:20:24. > :20:27.facing food heaven or food hell. Black pudding, it has never been a
:20:27. > :20:31.food heaven, but a worth which pudding.
:20:31. > :20:32.It could be served with homemade buttermilk crumpet, topped with a
:20:32. > :20:36.fried egg and a bacon and chive hollandaise.
:20:36. > :20:38.Food hell would be trout, that is served with a seafood ragu of
:20:38. > :20:43.mussels, clams, baby turnips and spring onions. What did you think
:20:43. > :20:47.that these decided? Heaven? They were nice to you, that is what they
:20:47. > :20:52.have chosen. Let's get rid of that you are making a hollandaise using
:20:52. > :20:55.egg yolk, a touch of vinegar and egg yolk, a touch of vinegar and
:20:55. > :21:05.melted butter there. Is that the hollandaise? Yes. Then
:21:05. > :21:15.
:21:15. > :21:19.we get the crumb pets on. Glrb -- crumpets on.
:21:19. > :21:24.Have have never made a crumpet before.
:21:24. > :21:29.They are easy. We put the butter in the pan and shake them around. You
:21:29. > :21:33.cook this on a low temperature. I will show you how to make the
:21:33. > :21:38.crumpet batter that has been resting for half an hour. The idea
:21:38. > :21:44.is once you have rested this, you leave it. Don't shake it.
:21:44. > :21:49.This you allow it to cook gently like that. This is crumpet batter.
:21:49. > :21:55.This is hollandaise. Egg yolks, the same way as mayonnaise, but instead
:21:55. > :22:01.of oil you use melted butter, which has to be hot.
:22:01. > :22:06.I like to make hollandaise. I like to make stuff. You get them in jars.
:22:06. > :22:10.You see the jars of it. It is so expensive. It costs next to nothing
:22:10. > :22:15.to make. It is easy, a little bit of butter
:22:15. > :22:22.and two egg yolks. Now, the crumpets.
:22:22. > :22:29.This batter is used with butter milk. In India they use the
:22:29. > :22:35.leftover yoghurt. That is right. So a bit of yeast, salt, and then
:22:35. > :22:40.add water and mix it all together. That, in essence in is crumpet
:22:40. > :22:50.batter. The great thing about, this you could make it in the morning.
:22:50. > :22:56.
:22:57. > :23:01.Then leave it for half an hour... What is a piklet? A good question?
:23:01. > :23:07.We will get everybody phoning up in a minute.
:23:07. > :23:12.There is the hollandaise. We are putting bacon in that and chives.
:23:12. > :23:18.You cook it slowly. The reason to cook it in half oil and butter if
:23:18. > :23:22.you cook it in butter it will burn. If olive oil only you will not get
:23:22. > :23:28.the colour. This cooks around the outside.
:23:28. > :23:32.Is that how all crumpets are cooked? You can get them in the
:23:32. > :23:37.baker's? In the baker's, I have seen them done in a machine, they
:23:37. > :23:42.do 1 million a day. They are dipped in fat.
:23:42. > :23:47.This is slightly different. These are the butter milk ones. If you
:23:47. > :23:51.lift off the ring too soon it will not allow you to lift it off. That
:23:51. > :23:55.is basically just like that. You can cook them gently. So this is
:23:55. > :23:59.where you need to concentrate on the temperature for this one. The
:23:59. > :24:06.black pudding, of course, we have it here.
:24:06. > :24:12.We have got the eggs. It is all sirbgs today, isn't it? Yes! Now,
:24:12. > :24:16.this black pudding, did you know there is a World Black Pudding
:24:16. > :24:22.championship? Is there? It is in rams bottom.
:24:22. > :24:29.They put a Yorkshire pudding 20 feet up, on a window ledge and they
:24:29. > :24:33.have Lancashire and Yorkshire teams that throw the black pudding to hit
:24:33. > :24:38.the pudding. And knock it into the ladies'
:24:38. > :24:43.bedrooms? Probably, yes. This one, however, is not worthy of
:24:43. > :24:47.chucking. It is one that I came across this week. It is funny this,
:24:47. > :24:54.we were sitting there having breakfast with a load of chefs. We
:24:54. > :24:58.were tasting this. This comes from Lavistocke Park in Yorkshire. I
:24:58. > :25:04.think it is one of the nicest ones I have tasted.
:25:04. > :25:08.It is pinker than normal. It is lovely. I think that the
:25:08. > :25:13.seasoning is important. You have to be able to taste the
:25:13. > :25:18.flavour of the meat. So there is pig's blood, lard?
:25:18. > :25:24.Normally, there is barley or oats. That is why it was a dish for the
:25:24. > :25:34.poor, black pudding, but in Spain they put rice in it.
:25:34. > :25:34.
:25:34. > :25:40.That is Bo a rdain? Yes. So, we cook this son a gentle heat.
:25:40. > :25:44.Did you tell us what spices are in this one? No idea, I didn't make it.
:25:44. > :25:51.I know that cayenne pepper is in there somewhere. We have the bacon
:25:51. > :25:56.on. The hollandaise? Yes. The chives can go in. The cim pets,
:25:56. > :26:02.I would not freeze them. Make the batter fresh and have them as this
:26:02. > :26:10.are, really. With the butter milk it alters the texture slightly.
:26:10. > :26:15.with the black pudding... You are just warming it up? Yes, I don't
:26:15. > :26:20.know how you mentioned it with pears, but you can starve with
:26:20. > :26:25.caramelised apples. All of that. Is that cooked in any way, that
:26:25. > :26:28.black pudding? It is heated. It is already cooked so you are
:26:28. > :26:34.just warming it up. Someone wanted to know how to cook
:26:34. > :26:42.I would not overcook it that is the key. How are we doing with our
:26:42. > :26:45.perfectly fried egg. It is perfectly ready.
:26:45. > :26:49.Right, there we have the crumpet like that.
:26:49. > :26:53.Now the black pudding. Place it on there.
:26:53. > :26:58.That is our lovely moist black pudding as well.
:26:58. > :27:03.The fried egg on top. Our hollandaise.
:27:04. > :27:06.We have the crispy bacon going in. We have a little bit of black
:27:06. > :27:11.pepper. No salt in this because of the bacon.
:27:11. > :27:16.There you go. A bit of the chives are in there.
:27:16. > :27:21.You put the bacon into the hollandaise. Yes, crisp p up and
:27:21. > :27:26.drain it off, otherwise the fat will make it split.
:27:26. > :27:30.So, dried cured bacon, and then drain it off and you can pop that
:27:30. > :27:37.over the top. Is this your invention? It is.
:27:37. > :27:41.Do you wake up in the night thinking... Do you have a notebook
:27:41. > :27:51.to scribble things down. Well, most people wake up in the
:27:51. > :27:57.morning with a doner kebab stuck to their face, but this is inspiration.
:27:57. > :28:02.When do your ideas spring to mind? Usually after he has read my book!
:28:02. > :28:08.Dive into that. Tell us what you think? I would
:28:08. > :28:12.love to try all manner of things. Girls, bring the glasses, please.
:28:12. > :28:17.To go with this, Peter has chosen a Henry Weston Special Vintage Cider.
:28:17. > :28:27.Just what you need at 10.00am in the morning with a hangover. It is
:28:27. > :28:42.
:28:42. > :28:45.widely available, priced at � 1. 79. Well that's all from us today on
:28:45. > :28:48.Saturday Kitchen Live. Thanks to Mark Sargeant, Atul Kochhar and Vic
:28:48. > :28:50.Reeves. Cheers to Peter Richards for the wine choices and to our
:28:50. > :28:53.chef's table guests, Kathryn and Charlotte. All of today's recipes