:00:08. > :00:18.Good morning. It's time to settle back and let yourself get very,
:00:18. > :00:35.
:00:35. > :00:38.very hungry! This is Saturday Kitchen Live. Welcome to the show.
:00:38. > :00:40.Cooking with me, live in the studio, are two great chefs. First, from
:00:40. > :00:46.the Michelin starred Bohemia restaurant situated on the UK's
:00:47. > :00:50.answer to Monte Carlo... The island of Jersey! It's Shaun Rankin. And
:00:50. > :00:53.from the glamour of Jersey to trendy North London, next to him is
:00:53. > :01:00.the chef at the helm of the award- winning Odette's restaurant in
:01:01. > :01:06.Primrose Hill. It's Bryn Williams. Good morning to you both. Shaun
:01:06. > :01:12.Rankin have you brought in Jersey Royal Po Tateows? I smuggled some
:01:12. > :01:20.in for you. What are you doing? Seabass poached
:01:20. > :01:29.in lemon. And the connection is the oysters
:01:29. > :01:31.with Jersey? Yes. It is a great dish. Bryn? A seasonal dish. Lamb
:01:31. > :01:35.loin peas and lettuce and wild garlic pesto.
:01:35. > :01:41.Bang in season if you see one plant, you see loads.
:01:41. > :01:45.People are into foraging for ingredients, but garlic is in
:01:45. > :01:55.season now? Yes, around the wet fields.
:01:55. > :01:56.
:01:56. > :01:59.So, two delicious different dishs to look forward to.
:01:59. > :02:02.And we've got our line up of fantastic foodie films from the BBC
:02:02. > :02:04.archive for you too. Today we've got Rick Stein, Celebrity
:02:04. > :02:08.Masterchef, and, the master himself, Mr. Keith Floyd. Now, usually the
:02:08. > :02:11.last thing on your mind as you watch our special guest is food. He
:02:11. > :02:13.stars as pathologist Professor Leo Dalton in the BBC's, often quite
:02:13. > :02:16.gruesome, flagship drama series, Silent Witness. Welcome to Saturday
:02:16. > :02:26.Kitchen, William Gaminara. Now, of course, at the end of today's
:02:26. > :02:26.
:02:26. > :02:32.programme I'll cook either food heaven or food hell for William.
:02:32. > :02:39.Your character is growing on the show, a great show? Yes.
:02:39. > :02:43.How does the food sound? I must say, oysters, sea bass, asparagus.
:02:43. > :02:48.It hits the mark. And a glass of wine to go with it
:02:48. > :02:54.as well. At the end of the programme, I will
:02:54. > :03:01.be cooking food heaven or food hell. That is based on your favourite
:03:01. > :03:06.ingredient, food heaven or fell. Food heaven, what would it be?
:03:06. > :03:15.Anything to do with coconuts. An unusual one that. We have not
:03:15. > :03:20.had that before? As I kid I was born in Africa. I was used to
:03:21. > :03:26.slightly exotic food. On the table, there would be a pile of desiccated
:03:26. > :03:30.coconut. As a kid I would ignore the curry and pile up my plate with
:03:30. > :03:36.desiccated coconut. Well, I will not compete with that,
:03:37. > :03:42.but what about the food hell? I have had it a few times. It
:03:42. > :03:47.always feels you should not be eating it, but rubbing out your
:03:47. > :03:53.drawings with it! Hopefully we will tempt you to try this one. So,
:03:53. > :03:55.first of all it is coconut or squid. It'll either be something based on
:03:55. > :03:59.your favourite ingredient, food heaven, or your nightmare
:03:59. > :04:02.ingredient, food hell. It's up to our chefs and a few of our viewers
:04:02. > :04:06.to decide which one you get. So it's either coconut or squid for
:04:06. > :04:09.William. For his food heaven I'm going to combine a few of William's
:04:09. > :04:11.favourite ingredients to make a delicious dessert, a panna cotta.
:04:11. > :04:14.I'll infuse cream with coconut milk and lemongrass then add gelatine,
:04:14. > :04:17.whipped cream and a splash of coconut liqueur. It's left to set
:04:17. > :04:20.and served with a coconut meringue and a little mango puree. Or
:04:20. > :04:23.William could be having food hell, squid. The squid is covered in
:04:23. > :04:26.breadcrumbs with loads of black and sichuan pepper with a touch of
:04:26. > :04:31.chilli. It's deep fried and served with a spicy chilli dipping sauce
:04:31. > :04:41.and a simple coriander salad. If you would like to ask a question on
:04:41. > :04:48.
:04:48. > :04:55.If I get to speak to you, I will be asking if you want William to face
:04:55. > :04:57.fen or food hell. Right, fish, Jersey Royal potatoes
:04:57. > :05:04.and asparagus, sound good? Very good.
:05:04. > :05:08.Good, as this man is cooking it. Welcome back, Shaun. Good season
:05:08. > :05:13.for produce at the moment? Very good.
:05:13. > :05:17.Is it early with the potatoes? have an early crop this year. It is
:05:17. > :05:22.always great. As soon as they are ready get them on the table, people
:05:22. > :05:26.love them. love them.
:05:26. > :05:30.So, what are we doing today? bass. Served with asparagus. Nice
:05:30. > :05:39.Jersey Royals and finished with oysters and creme fraiche.
:05:39. > :05:44.I know you want me to get these on? Yes, get them on, Jersey pearls
:05:44. > :05:48.with some mint, they will be great. Are these from a specific part of
:05:48. > :05:55.Jersey? No, they are cropped all over Jersey. It is the size that
:05:55. > :06:00.they take them out. Obviously they put them through a process.
:06:00. > :06:03.What is the one grown with sea wood? That is rack.
:06:03. > :06:13.They would put the seaweed over to help with the crop.
:06:13. > :06:18.Do they do that now? They do, yeah. A lot of the local guys do it. The
:06:18. > :06:23.salt helps with the soil and helps with the chestnut flavour.
:06:23. > :06:29.I have sea bass here. I will take a fillet off for quickness.
:06:29. > :06:35.We are going to poach this in a lemon butter. We will mix soft
:06:35. > :06:40.butter with lemon juice and lemon rind. I need you to do a lemon
:06:40. > :06:45.confit with stock syrup and lemon if possible.
:06:45. > :06:50.So this is sugar and water in equal quantities? Yes, add a little bit
:06:50. > :06:54.of star anise to give it a bit of kick.
:06:54. > :06:59.So bring it to the boil and the star anise goes in? Yes.
:06:59. > :07:07.You said there is a connection between this and the oysters, what
:07:07. > :07:13.is it? A lot of the guys that go out pleasure fishing, not
:07:13. > :07:18.commercial, they put waders on, as the tide comes into the bay where
:07:18. > :07:25.the oysters lay, the sea bass feed off everything that drops off the
:07:25. > :07:28.sacks that the oysters are bred N There are the Jersey Royals on the
:07:28. > :07:34.other side of the hill, so it is all there.
:07:34. > :07:39.It has a unique microclimate? has, yes. We look forward to the
:07:39. > :07:43.seasons. We can't wait for them to change to get all the fantastic
:07:43. > :07:46.produce. Now, for the lemon butter. This is
:07:46. > :07:52.simp. You will like this dish, it has lots of butter.
:07:52. > :07:57.It sounds good to me. The lemon going in. You bring that
:07:57. > :08:03.to the boil for how long? Simmer for about 90 minutes.
:08:03. > :08:09.That will help to push through the lemon perfume through the sea bass.
:08:09. > :08:14.So you start off with that one, and cook it down until you have this
:08:14. > :08:19.syrup. That looks good. Lots of flavour going into the sea
:08:19. > :08:27.bass. So lemon zest into the butter here.
:08:27. > :08:30.Then black pepper. Salt, and give that a mix around. I will add some
:08:30. > :08:36.extra squeezed fresh lemon into it like so.
:08:36. > :08:44.You are here not just for this, but also in talks with the little pop-
:08:44. > :08:50.up restaurants? It is a big one! It is at the Dorchester. They have
:08:50. > :08:55.kindly invited me to come over in May for a week. To bring all of the
:08:55. > :09:02.Jersey produce, the lobsters, crabs, Jersey Royals and showcasing what
:09:02. > :09:12.we are doing. This is at The Grill? Yes.
:09:12. > :09:14.
:09:14. > :09:20.The Grill in Dorchester. -- In the Dorchester Hotel.
:09:20. > :09:25.Now the asparagus? Yes, they don't need long. Keep them crunchy and
:09:25. > :09:30.fresh. They are so young. Asparagus are a
:09:30. > :09:36.great thing. When they produce the asparagus, the conditions are right
:09:36. > :09:42.for growing it, the farmer goes around one end of the field and 28
:09:42. > :09:48.hours later it has grown at the other end. It grows really fast.
:09:48. > :09:55.So, lemon butter on there, with the sea bass on top. No, I will not. I
:09:55. > :10:05.will get the lemon confit next! One of our lemon slices on top of the
:10:05. > :10:06.
:10:06. > :10:11.sea bass like so. Put that on there the skin side
:10:11. > :10:17.down. So, in the butter is salt, pepper,
:10:17. > :10:24.butter and lemon zest? Yes. It cooks in a little bag like this,
:10:24. > :10:30.so it will not dry out. You can keep them in the parcels
:10:30. > :10:34.after cooking and they will not dry out, then you can get everything
:10:35. > :10:39.else ready. Now, wrap it and squeeze the ends
:10:40. > :10:44.down. Can you do this with any firm fish?
:10:44. > :10:50.Salmon would be perfect. The lemon cutting through the oiliness of the
:10:50. > :10:54.salmon would be fantastic. That is the parcel done. I will leave them
:10:54. > :11:01.in the fridge before they go into the steamer.
:11:01. > :11:06.If you want to char grill the asparagus, take them out and pop
:11:06. > :11:11.them into ice cold water to stop it from colouring.
:11:11. > :11:21.So, you are opening the oysters. To ask a question, call this
:11:21. > :11:40.
:11:40. > :11:48.How many oysters do you want? or three would be fine. You are
:11:48. > :11:52.having one by the looks of things! So, the sea bass is done. I will
:11:52. > :11:58.pour the butter into the pan. We make the sauce from this. Bring it
:11:58. > :12:04.to the boil. Add a touch of creme fraiche and finish it with chopped
:12:04. > :12:09.chives. Is the asparagus ready, chef?
:12:09. > :12:19.the oysters you get the native ones, the round-shaped ones, but these
:12:19. > :12:22.
:12:22. > :12:25.are produced where you are? They are. They are from the Bay of
:12:25. > :12:30.Grouville. They are feeding well. The oysters
:12:30. > :12:36.are nice. They are not salty, but they taste as if they have been
:12:36. > :12:41.kissed by the sea. Some estuaries, they have fresh water oysters, but
:12:41. > :12:51.these are perfect. So, there is the liquid. The Jersey
:12:51. > :12:51.
:12:51. > :12:56.Royals should be pretty much there. Bryn you must have Jersey Royals on
:12:56. > :12:59.the menu? Yes, we have. You have to use the ingredients when they are
:12:59. > :13:05.there, I think. You have to.
:13:05. > :13:11.So, there are the oysters done. I will take about four pieces for
:13:11. > :13:15.the plate. The Jersey Royals are ready.
:13:15. > :13:22.A touch of seasoning on the asparagus.
:13:22. > :13:26.I will dress them in the same butter as the fish, so you get the
:13:26. > :13:33.same flavour going through. Am I right in thinking that you
:13:33. > :13:37.want the Jersey Royals with the chopped mint? Chopped mint and
:13:37. > :13:45.butter and a little bit of salt. The asparagus goes on like so. The
:13:45. > :13:51.fish on the top as well. A great smell coming from. -- coming from
:13:51. > :13:57.this. If you want to tear the skin over and show the fish, that is up
:13:57. > :14:03.to you. That looks good in presentation. Now the sauce, the
:14:03. > :14:06.oysters are ready. The Jersey Royals are ready.
:14:06. > :14:16.Creme fraiche. If you follow this, you are a
:14:16. > :14:20.better man than me at home! with the fish, a little bit of
:14:20. > :14:24.creme fraiche in the juices there, bring it up to the boil.
:14:24. > :14:32.Sometimes I think we should just open a restaurant! Just not bother
:14:32. > :14:35.with this show! We are going to pop the oysters in the sauce and warm
:14:35. > :14:40.them through. The chopped chives in there.
:14:40. > :14:49.Fantastic. Then we are going to spoon this
:14:50. > :14:56.over. The oysters don't need too much cooking. Just seconds.
:14:56. > :15:05.There we go. Steamed sea bass, lemon butter sauce with poached
:15:05. > :15:15.oystersters, -- oysters and new season asparagus and Jersey Royals.
:15:15. > :15:24.
:15:24. > :15:29.That was quick! You get to dive oyster. The time it took you to
:15:29. > :15:34.cook that meal I would be trying to get the it. It's a good knife.
:15:34. > :15:44.Jersey, you are close to France. There I remember opening lots of
:15:44. > :15:51.them. The longer knives help better. Yeah. Always with a cloth. Dive in.
:15:51. > :15:56.You're waiting for nobody. Amazing! Go on, start. You're laughing.
:15:56. > :16:06.never had cooked oyster before. have to watch the salt content of
:16:06. > :16:08.
:16:08. > :16:12.the sauce? You do, absolutely. You can improvise, caviar, champagne.
:16:12. > :16:17.Basic ingredients cooked well for me is that it. Sensational. Some
:16:17. > :16:26.wine to go with this. We sent Peter Richards to Hampshire. What did he
:16:26. > :16:30.choose to go with the sea bass? Behind me is the oldest
:16:30. > :16:34.commissioned warship in the world HMS Victory, Nelson's flagship.
:16:34. > :16:44.Docked in Portsmouth, where I've come to find some delicious wines
:16:44. > :16:46.
:16:46. > :16:50.to go with today's dishes. For a man like Shaun who loves seasonal
:16:50. > :16:55.produce, as well as a spot of fishing, this is an ideal dish.
:16:55. > :17:00.It's also great, because of all the classic ingredients with the
:17:01. > :17:07.beautiful twist. We need a white for the fish and that asparagus
:17:07. > :17:17.takes me to one grape and that is shaufion blank. -- South Africaion
:17:17. > :17:23.
:17:23. > :17:28.blank. Sau vignon and it's this Errazuriz Sauvignon Blanc from
:17:28. > :17:34.Chile. Some people look down on it, say it's too obvious and simple,
:17:34. > :17:41.but I don't get it, because it can be great value and versatile with
:17:41. > :17:51.food. You smell this and you get wonderful aromas. The lemon in this
:17:51. > :17:54.
:17:54. > :17:59.zish. -- dish. It will compliment it perfectly and it has an earthy
:17:59. > :18:09.richness to work with the sugar and oissters. Shaun, here is a --
:18:09. > :18:15.oissters. -- oysters. Shaun, here is a lovely wine to go with your
:18:15. > :18:21.dish. I love that wine. Nice and sharp to cut out the richness.
:18:21. > :18:26.Absolutely. I love this. Even as �7.50. Bargain. Jieshing it cuts
:18:26. > :18:32.through the sauce -- It cuts through the sauce. Lovely. You are
:18:32. > :18:38.happy in general? Definitely heaven. All done in ten minutes. Later on
:18:38. > :18:43.Bryn has a great seasonal dish. Recognise loin of lamb, peas and
:18:43. > :18:49.wild garlic. For those of you who wanted to know what potatoes go
:18:49. > :18:57.with what dish get a pen and paper, because I'm about to tell you while
:18:57. > :19:02.you enjoy this film with Rick Stein he's having stake and kidney
:19:02. > :19:12.pudding, but first respects to a pudding, but first respects to a
:19:12. > :19:13.
:19:13. > :19:18.local hero. This pyramid here is the tomb of Mad Jack Fuller who
:19:18. > :19:24.weighed 22 stone when he died and rumour has it that he was sitting
:19:24. > :19:29.at a table with a meal in front of him, a bottle of claret within
:19:29. > :19:34.arm's reach, wearing dinner clothes and a top hat. Obviously well loved,
:19:34. > :19:38.because there's a poem written about him which says may his soul
:19:38. > :19:47.rest in peace, or travel happy over fields, for in Sussex he was a good
:19:47. > :19:50.man. Another reason why he grew so large could be that Mrs Beeton
:19:50. > :19:55.first discovered the recipe for stake and kidney pudding here and
:19:55. > :19:59.it was probably made using the meat from this cattle. Finding rare
:19:59. > :20:06.breeds is one thing, but being able to buy the meat from a butcher who
:20:06. > :20:11.gets it straight from the farm is a joy. Jamie's shop is tucked away
:20:11. > :20:18.here. All of the meats are local. The lamb's from Romney Marsh,
:20:18. > :20:21.because it's the beef that excites me. Look at the marbling. Everybody
:20:21. > :20:26.piles into Tescos. They don't look or think. In the trolley and out.
:20:26. > :20:33.They don't give the rest of the high street a thought. I have a
:20:33. > :20:36.real passion for the native breeds, where you are in the country. You
:20:36. > :20:41.should support the farming community around you, because
:20:41. > :20:45.there's plenty of good products out there, all to be utilised. Do it
:20:45. > :20:51.more often. Did you know that the very first recipe for stake and
:20:51. > :20:58.kidney pudding actually came from Sussex? I do now. So, what is the
:20:58. > :21:04.secret of a great pudding? Well, I think just stake and ox kidneys, a
:21:04. > :21:09.bit of thyme, onion, stock, salt, pepper and that's about it. Lots of
:21:09. > :21:14.people like to add bits and bobs, Worcester sauce, and like to hard
:21:14. > :21:18.fry the meat and make it all dark, but I think it's all about subtle
:21:18. > :21:23.and putting everything into the pudding and leaving it to cook
:21:23. > :21:32.gently, to steam away for about four hours. First, the pastry. It's
:21:32. > :21:37.got to be suet. You take self- raising flour and into a large bowl
:21:37. > :21:41.with salt. Then you add the suet. It can be prepared. Then you add
:21:41. > :21:47.water and stir it together with a wooden spoon until it all collect
:21:47. > :21:52.together fplgt --. Then you get your hands in and you can see if
:21:52. > :21:56.it's on the dry side. Maybe a little more water. Work it all
:21:56. > :22:01.together. Out on to a lightly floured board. What I like to use
:22:01. > :22:09.here is marble. It's much the best surface for making any sort of
:22:09. > :22:15.pastry and then roll it out into a large disc, about 14 inches. To get
:22:15. > :22:19.it to fit in, just cut a quarter of the paste away, so you have a
:22:19. > :22:26.three-quarter piece. Fold those three quarters over and put the
:22:26. > :22:30.point in the centre of the buttered basin and ease it out around. I'm
:22:30. > :22:34.using rump stake here and kidneys and the ratio is about three
:22:34. > :22:37.quarters stake to one quarter kidneys. Next, I've added two
:22:37. > :22:43.shopped onions and thyme. That's very important to me. Lots of
:22:43. > :22:48.parsley. Some flour. The flour is just to thicken the sauce slightly
:22:48. > :22:52.at the end and finally the seasoning. Salt and so much black
:22:52. > :22:58.pepper. I go back in this. I love that heat that comes out in the
:22:59. > :23:03.dish. It's as simple as that. It's the glory of British cooking. Why
:23:03. > :23:08.bother to make it more difficult when it tastes perfect? Now, beef
:23:08. > :23:14.stock. About a pint of that. Brush the top of the paste with water and
:23:14. > :23:18.on goes the lid. I like covering my pudding in a teatowel. You can use
:23:18. > :23:24.foil, but the traditional look of the pudding steaming away fills me
:23:24. > :23:27.with anticipation. Put it gently inside the big saucepan. Put a lid
:23:27. > :23:32.on the top and leave it for four hours, but as I said, check it
:23:32. > :23:39.about every half an hour to an hour, just to make sure there's enough
:23:39. > :23:43.water and it's not boiling dry. That's it. After about three to
:23:43. > :23:49.four hours of gentle steam, you lift it out and notice how the top
:23:49. > :23:55.is domeed up. The joy of this is when you dig that spoon into the
:23:55. > :24:03.top of the pudding and lift out a wedge and smell the aroma and see
:24:03. > :24:09.the long, slow-cooked meat and onions under. What to drink? It was
:24:09. > :24:19.made for claret and brus elsprouts. -- brussel sprouts. And just some
:24:19. > :24:20.
:24:20. > :24:26.boiled potatoes. I came here to Stone House Mainor in this village,
:24:26. > :24:31.because it's where I'm staying tonight. Jane who runs it is a
:24:31. > :24:41.first-class cook. If it ain't in her walled garden it's not on the
:24:41. > :24:44.
:24:44. > :24:50.menu. That's Verbena. Yes, wonderful for teas and I put it
:24:50. > :24:54.with sole, because it's delicious. It has a really good lemony taste.
:24:54. > :24:58.Makes very nice ice-cream. Wonderful. It must give a whole
:24:58. > :25:03.different dimension to cooking to have a garden like this and draw
:25:03. > :25:10.from it? Just think, in the evening when you're cooking, you can rush
:25:10. > :25:17.out and get it if you've forgotten it or put herbs on. People look at
:25:17. > :25:22.these and think, you can't eat that. But they do. That soup we had last
:25:22. > :25:26.niez, parsley soup. Who would have -- night, parsley soup. Who would
:25:26. > :25:30.have thought it? When you have all the people they want soup.
:25:30. > :25:36.Americans are mad on soup and you've got to dream up your soups,
:25:36. > :25:46.so I went in the garden and saw it and thought, well, let's try it.
:25:46. > :25:47.
:25:47. > :25:52.It's not an old traditional recipe. I suspect it probably is. Roughly
:25:52. > :25:57.chop the parsley and use the stalks. Melt butter and throw in the
:25:57. > :26:03.parsley and chopped leaks and as we so often in the trade say, sweat
:26:03. > :26:06.the vegetables, which means fry them without colour. Now add the
:26:06. > :26:11.potatoes. They'll thicken to add flavour and some stock. Just some
:26:11. > :26:17.light chicken stock. Bring the soup to the boil and leave it to simmer.
:26:17. > :26:22.That will give you time to make the chive cream. Chop them up finely
:26:22. > :26:26.and whisk a little cream and just fold the two together. Now, I've
:26:26. > :26:32.kept a handful of parsley leaves back to add them at the last minute
:26:32. > :26:37.before I lick dies everything. That gives the soup a fresh, bright
:26:37. > :26:43.deep-green colour. Turn orn the machine, blend quickly and -- on
:26:43. > :26:47.the machine, glend quickly and you don't need to seive because there
:26:47. > :26:57.are no stalks. Then season with salt and black pepper. Then serve.
:26:57. > :27:01.
:27:01. > :27:08.What could be easier? Add the cream right at the end. That would be
:27:08. > :27:11.great on a cold and windy day like today. We get a lot of letters with
:27:12. > :27:18.the potato. I thought seeing as Shaun is here we'll have Jersey
:27:18. > :27:23.Joils and start off over here with the larger ones. -- Royals and
:27:23. > :27:30.start off over here. King Edwards, chips, mash, roast, particularly
:27:31. > :27:35.roast potatoes. Shake the pan and roast them with oil or duck fat.
:27:35. > :27:41.That kind of stuff. Rooster, I would wait another month for these
:27:41. > :27:45.before I started turning them into the chips. They are good for mash
:27:45. > :27:53.and roast. Any potato that's good for baking is very, very good for
:27:53. > :28:03.mash potato, because it's the floury thing we need. Desiree, all-
:28:03. > :28:10.
:28:10. > :28:14.purpose and great for grrbgs ratin. -- gratin. Maris piper is good.
:28:14. > :28:19.Anya are great for salads. These are good. They have a nuty flavour
:28:19. > :28:27.to them and if you boil them and let them go cold they're brilliant
:28:27. > :28:36.if you fry them off. Lovely with butter and a little garlic and
:28:36. > :28:39.rosemary. New potatoes, slightly early in the season. Great salads
:28:39. > :28:45.and boiled. Just simply as we do, but this time of year we don't want
:28:45. > :28:50.to talk about that. It's an insult around here. Jersey Royals, try to
:28:50. > :28:53.leave the skins on. Wash them and don't scrape them, because if you
:28:53. > :28:58.scratch the skins I think you lose the flavour. Keep them like that.
:28:58. > :29:04.For this, I thought I would use one of each. We'll find out which
:29:04. > :29:11.potato has the good chips. I'm going to do stake, chips and
:29:11. > :29:15.bernaise sauce. I'm going to do a stake and chips with a little sauce
:29:15. > :29:20.to go with it. We'll slice it through. I'll leave the skins on
:29:20. > :29:26.these. Which is the best for roasting? Personally, out of all of
:29:26. > :29:32.them, I would use the King Edwards. That would be mine. Yeah. Do you
:29:32. > :29:36.put fat on them or straight in the oven? Chop them up and put them in
:29:36. > :29:41.a pan, cold water, with salt. Bring them to the boil and then I would
:29:41. > :29:45.cook them for no more than a minute and drain them off and put them
:29:45. > :29:52.back in the pan and shake them with the lid and that will break the
:29:52. > :30:02.outside of them. In a tray with hot fat, goose fat or dripping or
:30:02. > :30:13.
:30:13. > :30:23.something like that. Then roast in We We are going to serve that with
:30:23. > :30:28.
:30:28. > :30:32.a steak. How do you like it? Medium-rare.
:30:32. > :30:39.First of all, congratulations on Silent Witness. Ten years you've
:30:39. > :30:46.been in the show. I can't believe it's been running since 1996?
:30:46. > :30:52.I did not join it until it had been going for about four years. In
:30:52. > :30:58.those days, Amanda Burton was the single regular in it. She felt she
:30:58. > :31:01.needed help. So Tom and I joined. We were her side-kicks. Then after
:31:01. > :31:06.a short while she left and we stayed on.
:31:06. > :31:13.Do you think that the base of it, the success of it is based on the
:31:13. > :31:16.large characters in the cast, but a small cast. There are only three
:31:17. > :31:22.main characters? Yes, three main regular characters, but I think
:31:22. > :31:28.that really, the secret of it is, like all crime stories, people love
:31:28. > :31:31.a puzzle and mystery. They love working out what the mystery is and
:31:31. > :31:37.getting ahead of people supposed to be working it out. The show has
:31:37. > :31:41.changed a lot in the ten years it has evolved. You notice if you
:31:41. > :31:46.watch the old one. It really is a different animal.
:31:46. > :31:52.The storylines are darker? Yes, I think that is probably true.
:31:52. > :31:55.From our end of things we never know. When we see it on the page it
:31:56. > :32:00.looks gruesome. There are nasty things happening, but you never
:32:00. > :32:05.know what is going to be shown, how much is lost in the edit. So it is
:32:05. > :32:09.a surprise to me when I watch it back, as to how gruesome it is or
:32:09. > :32:14.not, but it has changed over the ten years.
:32:14. > :32:19.I think still, the thing that they have hung on to is the fact that
:32:19. > :32:23.this idea, this dead body can produce the secret, the answer to
:32:23. > :32:29.whatever the crime is in any given week.
:32:29. > :32:33.Your family are in the trade, in the medical trade? Ne are, yes. My
:32:33. > :32:38.mother is a doctor and my sister is a doctor.
:32:38. > :32:46.Do you phone them up for advice? phone my sister sometimes, we have
:32:46. > :32:56.to say long words. So I phone her up to say how the hell do you say
:32:56. > :32:57.
:32:57. > :33:03.this. You did Casualty? I did a stint, but there was a while when I
:33:03. > :33:06.played on stage, on radio and on television, nine doctors in a row.
:33:06. > :33:13.You mentioned radio, we learned something today, the guys over
:33:13. > :33:18.there, the Archers? We knew what it was but didn't know what it was.
:33:18. > :33:24.Vaguely heard of it, but never listened to it. You were in that as
:33:24. > :33:32.well? I was a doctor in that as well. That was about ten years ago.
:33:32. > :33:37.Before this, travel was a big thing, you mentioned South Africa, the
:33:37. > :33:41.coconut heaven, but was acting a conventional start for you in your
:33:41. > :33:46.career at the beginning? I did languages.
:33:46. > :33:53.What is the connection with Hong Kong? Well, I got a job in Hong
:33:53. > :34:00.Kong working with a theatre company. They were half Chinese and half
:34:00. > :34:04.English. So there were six British actors and six Chinese actors. We
:34:04. > :34:10.lived in Hong Kong for six months. We did three plays in Chinese and
:34:10. > :34:15.three plays in English. For the English plays, the British actors
:34:15. > :34:20.took the lead part and for the Chinese, the Chinese actors took
:34:20. > :34:27.the lead part, but we had a few lines in Cantonese it is a very
:34:27. > :34:32.difficult long. It is tonal. If you say something it can mean different
:34:32. > :34:37.things. You have to get it right. You would learn the lines parrot
:34:37. > :34:40.fashion, if you got it wrong, the audience would tell you very
:34:40. > :34:46.quickly. Now, the sauce.
:34:46. > :34:51.This is basically chopped shallot in here, there is tarragon vinegar
:34:51. > :34:54.in here to give it a little kick. This is a hollandaise with egg
:34:54. > :35:03.yolks and melted cold butter in there.
:35:03. > :35:08.A bit of salt, a bit of black pepper. The steak is in the oven,
:35:08. > :35:12.cooking medium-rare. The chips are about a minute away. Don't be
:35:12. > :35:16.scared to put steak in the oven. A lot of people when they are doing
:35:16. > :35:25.this try to cook it all the way through, especially with steaks
:35:25. > :35:31.that are thicker. A lot of chefs just pop them in the oven and treat
:35:31. > :35:38.them like a mini roast joint. So, what can we look forward to on
:35:38. > :35:42.Silent Witness? Your character is becoming a more influential part in
:35:42. > :35:47.the storyline, not just in the character you play, but in his
:35:47. > :35:50.personal life? We try to give a back story to the characters, their
:35:50. > :35:56.domestic lives and private lives. Certainly stuff is happening with
:35:56. > :36:02.Leo this year. A lot of kissing seems to be going
:36:02. > :36:08.on for one thing. That is OK for you? It has become a
:36:08. > :36:15.contractual obligation now! So, the last couple of episodes they do
:36:15. > :36:23.very much focus on Leo. There is a prison story coming this weekend.
:36:23. > :36:31.I know you can't give too much away. I don't think there is anything too
:36:31. > :36:37.much to reveal. Then there is a story about exorcism. That is
:36:37. > :36:42.interesting, very interesting. Right, I will take the steak off,
:36:42. > :36:46.that is hopefully medium-rare for you. Of course the little bit of
:36:46. > :36:52.pan juices. Now, this is proper grub. There are 10% of the nation
:36:52. > :36:57.waking up with a hangover. Steak, chips, better thanaways sauce, to
:36:57. > :37:02.me, I don't know what potatos are in there, but those three. Dive
:37:02. > :37:09.into that. Is it true about the hangover, does
:37:09. > :37:14.this work? I reckon it does, steak and chips. It is pretty good. With
:37:14. > :37:18.the sauce, especially with steak, the classic sauces, tarragon is the
:37:18. > :37:25.main flavour in there. It is delicious.
:37:25. > :37:28.That is very good. Keep the shallots in it and the
:37:28. > :37:33.tarragon vinegar. If there is something that you would like me to
:37:33. > :37:37.demonstrate on the show, or help with cooking techniques, drop us a
:37:37. > :37:47.line at: What are we cooking for William at
:37:47. > :37:54.the end of the show? Is he getting food heaven? Is it the coconut
:37:54. > :38:01.panna cotta? Served with mango puree? Or he could be facing food
:38:01. > :38:06.hell? The squid is covered with breadcrumbs, covered in peppa and
:38:07. > :38:13.deep-fried with a lovely chilli dipping sauce and pickled cucumber.
:38:14. > :38:18.Some of the viewers and the chefs in the studio get to decide
:38:18. > :38:23.William's fate today. You will see the results at the end of the show.
:38:23. > :38:27.Right, it is time for more action from Celebrity Masterchef. The
:38:27. > :38:34.three remaining celebrities are cooking with Francesco Mazzay
:38:34. > :38:43.during a busy restaurant lunch during a busy restaurant lunch
:38:44. > :38:49.service. He is a brave man. This is Lanima. Famous for its
:38:49. > :38:54.contemporary Italian cuisine. They are working under Francesco Mazzay.
:38:54. > :38:59.Good morning. It looks like it will be a busy day.
:38:59. > :39:03.We have 120 on the books. The food must be spot on, if not, we will
:39:03. > :39:08.have an issue. So, welcome in, let's start.
:39:08. > :39:12.Each celebrity is in charge of a dish during a busy lunch time
:39:12. > :39:19.service. The starter portion is three, the main course portion is
:39:19. > :39:27.five. Actor Sharon is cooking a pumpkin
:39:27. > :39:32.pasta with a sage and butter brown sauce.
:39:32. > :39:37.That is what you want to achieve. Well done.
:39:37. > :39:43.Sharon, the first one, I am impressed. The beautiful brown
:39:43. > :39:52.butter. That's your dish.
:39:52. > :40:02.It has to be spot on. Fantastic.
:40:02. > :40:12.
:40:12. > :40:17.Danny is in charge of a starter of octopus, cannelinibeans and octopus.
:40:17. > :40:26.It is very important that it goes in hot. That is what we want. On
:40:26. > :40:36.the plate with a little bit of just. That helps a bit.
:40:36. > :40:37.
:40:37. > :40:42.One... Two... Three... Then the Ricotta on to. That is beautiful.
:40:42. > :40:45.Danny, use your hands. If it doesn't come like that, I
:40:46. > :40:50.will shout at you. I'm sure you don't want that.
:40:50. > :40:58.I will try my best. Interior designer, Justin is
:40:58. > :41:07.responsible for the special of the day. Asparagus and green mist,
:41:07. > :41:15.topped with asparagus and truffle. This is very expensive dish. This
:41:15. > :41:19.dish is sold for �30. We are cooking peas and broad beans.
:41:19. > :41:23.Fantastic. Look at that now a little butter here.
:41:24. > :41:32.Get a nice shape. The asparagus here. Your broad beans.
:41:32. > :41:35.OK? Parmesan on top. Then they are going to gratin together. Easy with
:41:35. > :41:36.the egg. Fantastic.
:41:36. > :41:36.Perfect. Now
:41:36. > :41:37.Now we
:41:37. > :41:38.Now we are
:41:38. > :41:42.Now we are doing
:41:42. > :41:48.Now we are doing this. On the plate.
:41:48. > :41:54.Bring on the egg. On the top. Be careful not to break
:41:54. > :42:03.the egg. You understand now why it is �30? Wow! I don't want this dish
:42:03. > :42:07.to be clean at all. That is what I want at the pass. No mistakes, or I
:42:07. > :42:17.will send it back. The customer will suffer and you will also
:42:17. > :42:19.
:42:19. > :42:27.suffer. Sharon and Justin have the first
:42:27. > :42:32.orders of the day. This is breaking! A starter for the
:42:32. > :42:38.day, asparagus. Me! Got it. I think we are in
:42:38. > :42:46.business now. So I have to get this process right.
:42:46. > :42:53.One minute to go. One minute to go?! I gave you three
:42:53. > :42:59.minutes, three minutes ago. Sharon, we are running late.
:42:59. > :43:05.Is it cooked? I'm nervous. What if it is not cooked.
:43:05. > :43:11.If you don't think it is cooked go back again with the water.
:43:11. > :43:18.You have a little too much sage for my taste, but not bad for the first
:43:18. > :43:23.one. I have to say. �30, more truffle, please, a little
:43:23. > :43:29.less butter. Four asparagus, my friend.
:43:29. > :43:39.Sharon did pretty good. Also Justin, but now I will see how he copes
:43:39. > :43:45.under pressure. One more for you Justin, yes?
:43:45. > :43:50.Alright. Come on, quick, quick, quick!
:43:50. > :43:57.Justin, more truffle. It's a �30 dish.
:43:57. > :44:03.That's it. Go. Go! Go! These are ready.
:44:03. > :44:09.I had the asparagus. It was very nice. It complimented the egg and
:44:09. > :44:13.the black truffle very well. Very enjoyable.
:44:13. > :44:22.30 minute noose the service and Danny suddenly gets three orders at
:44:22. > :44:28.once. -- 30 minutes into service and
:44:28. > :44:33.Danny suddenly gets three orders at once.
:44:33. > :44:38.Hey, Danny, try the beans. Cold.
:44:38. > :44:43.Cold, no safplt come on, do it again.
:44:43. > :44:46.That is much better than the one before. Leave it there. Clean the
:44:46. > :44:52.dish and let's go. It is intense.
:44:52. > :44:57.Danny, look at the beans. They are dry! Dry! They are no good.
:44:57. > :45:07.Put it back in. You see the water. This is why we
:45:07. > :45:08.
:45:08. > :45:18.have the water? OK? Well done. That is good.
:45:18. > :45:25.
:45:25. > :45:35.The pasta was delicious. Really enjoyable. He's not sure about my
:45:35. > :45:41.
:45:41. > :45:51.beans. Do your kpwes. OK. Do your best. -- best. OK, do your best.
:45:51. > :45:53.
:45:53. > :46:03.They get very dry. How about this? Come on. Really good improvement.
:46:03. > :46:03.
:46:03. > :46:13.Rock'n'roll. Bravo! Quick, quick, quick. I had the octopus. Thought
:46:13. > :46:14.
:46:14. > :46:19.it was fantastic. Delicious. Thank you very much. Fantastic job. Clean
:46:19. > :46:29.your area, please and ready for next challenge. Something very
:46:29. > :46:29.
:46:30. > :46:34.exciting. Well done for today. can find out what their next
:46:34. > :46:43.challenge is in 20 minutes. Still to come, Keith Floyd in Italy,
:46:44. > :46:53.after a trip to the vineyard he heads to the lakeside. Old school.
:46:54. > :46:55.
:46:55. > :47:05.Shaun may be the king of spuds, but his skills with the pan will try to,
:47:05. > :47:11.
:47:11. > :47:16.ggsel himself. -- eggsel himself. It's time for the next recipe. What
:47:16. > :47:21.better man to cook on the Queen's actual birthday too, happy birthday
:47:21. > :47:25.mam, than the man who made the fabulous fish course six years ago.
:47:25. > :47:33.Still on the menu. What is this? This will be on in a couple of
:47:33. > :47:40.weeks. Loin of leg, fresh peas and bacon and a wild garlic pesto. It's
:47:40. > :47:48.everywhere. This is what it looks like. You can smell it. You will
:47:48. > :47:58.never see one plant, but loads. Keep a few small ones. You'll see
:47:58. > :48:00.
:48:00. > :48:06.lots of chefs. If you find any keep it a secret. We'll put that in here.
:48:06. > :48:15.We balance that out with spinach. The season is short. It has a white
:48:15. > :48:20.flower. You could use it in butter. In the pesto there are pine nuts
:48:20. > :48:27.and parmesan there. Exactly the same way, but replace the basil
:48:27. > :48:33.with wild garlic. Just a little spinach to balance the flavours.
:48:33. > :48:39.This is Welsh loin of lamb. Can't do anything else? Otherwise I would
:48:39. > :48:44.be shot when I went home? This is like the sirloin of beef. You have
:48:44. > :48:54.the chop to the loin. When the bone stops it goes into the loin. Or a
:48:54. > :48:58.Canon. Not a cheap cut of meat, but you can cook it like a steak.
:48:58. > :49:04.and pink. I like it medium. Rare you don't always get the best
:49:04. > :49:09.flavour. More medium on this. flavour. More medium on this.
:49:09. > :49:14.Lamb's cooking away I'll cut the bacon and we'll do a ragu with
:49:14. > :49:24.fresh peas, smokey bacon and gem let us and mint. -- lettuce and
:49:24. > :49:25.
:49:25. > :49:31.mint. You are using the gar luck and everything else. Such a great -
:49:31. > :49:41.- garlic and everything else. Such a great time. Spring and Britain
:49:41. > :49:43.
:49:43. > :49:48.best place. Broad beans, asparagus, all coming into season. You need to
:49:48. > :49:52.learn to appreciate it. This is a great way of keeping the wild
:49:52. > :49:57.garlic, because there is so much of it. When it comes into season
:49:57. > :50:02.people tend to forget what else you can do with it. With the pesto you
:50:02. > :50:09.can make it and keep it fresh. It will stay in the fridge for
:50:09. > :50:16.anything up to a fridge. If you put olive oil on top it opbt oxidise. -
:50:16. > :50:25.- ox -- it won't oxidise. We have the bacon in the pan. I take it my
:50:25. > :50:35.job is peas, is it? Yes. Great job! Egets the best jobs. -- he gets the
:50:35. > :50:36.
:50:36. > :50:42.best jobs. No salt, because bacon can be quite salty. I like this.
:50:42. > :50:47.One pod for me and you At home if you keep the shells and make a
:50:47. > :50:51.stock, instead of making chicken stock or veng, you boil the water
:50:51. > :50:55.with the pods -- vegetable, you boil the water with the pods and
:50:55. > :51:05.it's a great stock. Utilise all the flavours that we are. There's no
:51:05. > :51:11.
:51:11. > :51:15.waist. -- waste. Cinnamon and star anise. Pine nuts there? Yeah. A
:51:15. > :51:20.little cheese in there too. The spinach I take it, it's for the
:51:20. > :51:25.colour. No, it's more to balance out the wild garlic, because it can
:51:25. > :51:33.be quite strong and potent, so that's there to help with not
:51:33. > :51:43.having the wild garlic too strong. The bacon's Chrisping up. The food
:51:43. > :51:53.festivals pop up. You are doing one of the biggest? Yeah. I've just
:51:53. > :51:56.
:51:56. > :52:00.been - Penworthham is a great one. You can see why it's the best in
:52:00. > :52:05.the country. You have to dive for it and cook with it. It highlights
:52:05. > :52:10.what we have around the shores of Wales. Around the shores of Wales
:52:10. > :52:16.there is best fish, but it all goes. Is Tom going because I've got to
:52:16. > :52:20.see him in a diving suit? I don't know. It would be good fun. All the
:52:20. > :52:24.fish goes to the Continent, so we have to highlight what we have and
:52:24. > :52:27.keep it not just in Wales but in Britain. I think a lot of people
:52:27. > :52:33.don't realise that Wales has amazing fish and it all goes abroad,
:52:33. > :52:39.so I would like to see more Welsh fish staying in Britain. That is in
:52:39. > :52:47.general, particularly when you talk about Scotland and the amount that
:52:47. > :52:51.is sold abroad. Frightening. We have the bacon, onions little stock.
:52:51. > :52:59.You could use pee stock if you had it. This will be the sauce. No real
:52:59. > :53:07.sauce with this. The pesto is wet. Flavours in here. I need the peas
:53:07. > :53:17.next. They're coming. He's eaten them all. I've got one stuck in my
:53:17. > :53:18.
:53:19. > :53:25.teeth. You can get all this on the website. I'll be sharing some of my
:53:25. > :53:34.favourite recipes in the Best Bites programme tomorrow morning over on
:53:34. > :53:41.BBC Two at 10am. Bacon and colour on there. Add the onions. Make sure
:53:41. > :53:44.they're softened. Cook the peas. They will take a minute at most.
:53:44. > :53:50.Natural sweetness there. You want some of the leaves. You could eat
:53:50. > :53:54.the flowers if you wanted to. flowers on these, but they're quite
:53:54. > :54:02.pungent so be careful if you are going to cook with these. It's
:54:02. > :54:06.obvious what they look like. They have a white flower with - there is,
:54:06. > :54:09.the top of the flower. They are the leaves and the white flower comes
:54:09. > :54:14.up to about there. It's that sort of size. After it flowers you got
:54:15. > :54:21.three weeks left. Yeah. The season is five weeks maximum, but you'll
:54:21. > :54:31.smell it before you see it. In the pan we bacon onions, peas cooked.
:54:31. > :54:33.
:54:33. > :54:39.In with the gem lettuce. Finish off with a little butter. Are you
:54:39. > :54:45.eating the peas? They're love. Plate up. Very, very simple dish.
:54:45. > :54:50.Everything is in season so we want to keep all the flavours fresh,
:54:50. > :54:55.vibrant. That's it. I'll turn the heat off. The gem lettuce takes no
:54:55. > :55:01.time to cook. The lamb has taken seven or eight minutes to cook.
:55:01. > :55:11.Time to rest. It's important to rest the meat. Add a little wild
:55:11. > :55:18.garlic whole to serve that on the lamb. We'll put a bit of pesto on
:55:18. > :55:25.there. Because it's quite strong, put a little on the plate. As you
:55:25. > :55:35.eat it you have the pesto every time you eat it. Bacon and peas to
:55:35. > :55:40.
:55:40. > :55:46.scatter on top. This would be a fresh garnish and French? Yes. Then
:55:46. > :55:52.finish with the nice loin of Welsh lamb. Slice it. Nice and pink. I
:55:52. > :55:59.prefer it pink, not medium rare. It's perfect. It's important to
:55:59. > :56:08.leave it to rest for about five minutes. On the plate. Finish off
:56:08. > :56:18.with a little wilted wild garlic. That is my lamb, peas and wild
:56:18. > :56:20.
:56:20. > :56:24.garlic. Don't forget the peas! It looks great. You can smell that.
:56:24. > :56:32.Simplicity with seasonal ingredients, you can't go wrong.
:56:32. > :56:40.Dive into that. Looks great. If I had got wild garlic I would have
:56:41. > :56:47.dug it up. Totally opposite of the garlic. Wild garlic is on the Isle
:56:47. > :56:53.of Wight. That has its own microclimate over there. In jeersy
:56:53. > :56:58.we have heaps of it. -- Jersey we have heaps of it. You have to make
:56:58. > :57:02.soups. Freeze it. Make pesto. Preserve it. Excellent. Really
:57:02. > :57:12.delicious. Back to Portsmouth to see what Peter has chosen to go
:57:12. > :57:16.
:57:16. > :57:20.with the luerbs lamb. Luscious lamb. The lamb is pretty close to my food
:57:20. > :57:26.heaven and that's because it's so amazingly wine friendly. Loads of
:57:26. > :57:36.good reds to go well with the savoury and freshness of this dish,
:57:36. > :57:42.
:57:42. > :57:46.but one grape variety that goes well with lamb is cab arnet and
:57:46. > :57:52.I've got a lovely one here. It's Coonawarra Cabernet Sauvignon from
:57:52. > :57:59.Australia. It's quite a cool region in sunny, south Australia, so you
:57:59. > :58:09.get reds that tend to be quite full bo bodied in style and have -- full
:58:09. > :58:09.
:58:09. > :58:13.bodied in style and have a freshness. It's definitely gutsy
:58:13. > :58:19.and succulent and rich, with you we need that to stand up to the
:58:19. > :58:24.meatiness of the lamb and bacon. Also lovely and smooth and really
:58:24. > :58:33.refined. Utterly lovely. It's a beautiful dish and here is a quite
:58:33. > :58:37.sensational red wine to go with it. It's going down well there. More
:58:37. > :58:40.money. He's not wrong. Beautiful wine and goes well with the lamb.
:58:40. > :58:45.The balance. Picked a good one. Also good drinking wine as well.
:58:45. > :58:54.We've had many that are a good combination. A bitterlyy, James.
:58:54. > :59:04.don't know about that. Cracking wieb. Tones down the wild -- wine.
:59:04. > :59:06.
:59:06. > :59:16.Tones down the wild garlic. Let's get back to Celebrity Masterchef.
:59:16. > :59:18.
:59:18. > :59:23.They now have to face the invention This is an invention test. On the
:59:23. > :59:28.benches there are a set of ingredients. They are extraordinary
:59:28. > :59:33.and beautiful. Come and select your ingredients, please.
:59:33. > :59:43.They must invent two dishs from ingredients, including red snapper.
:59:43. > :59:44.
:59:44. > :59:48.Pork sausages. Pork and beef mince. Parma ham, tomatos, peppers,
:59:48. > :59:54.porcini mushrooms, arborio rice, cheese and chocolate.
:59:54. > :00:04.Guys, back to the benches, please. It is time for you to truly impress.
:00:04. > :00:10.
:00:10. > :00:15.One hour, 15 minutes, your two dishes, let's cook! Today is all
:00:15. > :00:25.about inspiration and creativity. Who can step up and give us
:00:25. > :00:32.something very professional? Give us something very classy? What are
:00:32. > :00:42.you cooking for us, Justin? Today I'm cooking fish pie and
:00:42. > :00:45.
:00:45. > :00:50.ratatouille and biscuits. You are really cooking today?!
:00:50. > :01:00.want to show you I can perform under pressure.
:01:00. > :01:04.Justin is cooking fish pie and ratatouille? That is fish pie and
:01:04. > :01:09.acidic tomatos? I have watched Danny's food grow. It is seriously
:01:09. > :01:16.good. Danny, what are the two dishes?
:01:16. > :01:21.am cooking sausages and mash with an onion gravy and an open fish
:01:21. > :01:26.batter sandwich. Inspired by Italian restaurants?
:01:26. > :01:33.Yes. Danny is doing sausages and mashed
:01:33. > :01:39.potato. Which may be OK as he has decided to use the mushrooms, but
:01:39. > :01:45.is it enough? 15 minutes left. Sharon is an actress on stage and
:01:45. > :01:50.on screen. Her food is decent. It shows a decent touch. Tell us your
:01:50. > :01:58.two dishes? I have no idea, I am literally doing it as I go along.
:01:58. > :02:05.Oh, no! Sharon is cooking mince and will bake it in the ov within
:02:05. > :02:12.potatoes. She is unsure what her second dish is going to be. She is
:02:12. > :02:18.cooking fish, but also roasting peaches. That shrielgtly --
:02:18. > :02:27.slightly concerns me. Just 60 seconds to finish off your
:02:27. > :02:34.dishes, guys. Stop! That's it. Finished.
:02:34. > :02:39.Justin has cooked a fish pie with ratatouille followed by a desert of
:02:39. > :02:47.stewed peaches and figures, topped with Marsala wine, cream and sponge
:02:48. > :02:54.fingers. I really like the creamy mash on
:02:54. > :03:00.top of the pie. It is glazed really well and the mushroom sauce, well
:03:00. > :03:06.seasoned, but for me, the acidity of the rat due with the cream is
:03:06. > :03:11.strange. It is almost curdling on the fish pie. I like the fish pie.
:03:11. > :03:17.It is thick, creamy, but I don't want to eat the ratatouille. It
:03:17. > :03:23.does not match. From fish pie to desert.
:03:23. > :03:33.Justin, what is in that glass is in essence a perfect flavour
:03:33. > :03:39.combination. It's outcome is quite a mushy indescribable mix of things.
:03:39. > :03:45.That is mostly cream and chocolate. You can taste fruit in the
:03:45. > :03:51.background, and it is all a little bit wet.
:03:51. > :03:58.Sharon has made baked fish with peaches wrapped in Parma ham with a
:03:58. > :04:03.rocket salad and a white bane puree. Followed by a vegetable and minced
:04:03. > :04:08.beef tray bake. I'm surprised that I don't really
:04:08. > :04:14.dislike the peach and the fish. What is difficult here is the
:04:14. > :04:20.texture. All that chewy, salty ham and dried fish. That is an issue.
:04:20. > :04:24.The addition of a stewed peach with fish? It does not quite work,
:04:25. > :04:29.sorry? That is OK. This is not right, I don't know how
:04:29. > :04:36.it ever was going to be. You have to have a clear idea of where your
:04:36. > :04:42.food is going. Yes. No. Not at all. You are getting the
:04:42. > :04:46.water of the courgette, the meatiness, the potato and cream. It
:04:46. > :04:54.does not feel right nor taste right. It doesn't work, Sharon. You know
:04:54. > :04:59.it is not right. It is not there. Danny has cooked red snapper on
:04:59. > :05:08.bread, followed by bangers and mash with a wild mushroom gravy.
:05:08. > :05:12.The fish sandwich is creative, it is interesting it is individual.
:05:12. > :05:19.Your fish on top is cooked beautifully. Seasoned really,
:05:19. > :05:26.really well and the pistacio nuts which has a nice background, but
:05:26. > :05:32.the whole thing does just taste like a toasted sandwich. It is not
:05:32. > :05:37.a write-off. The fish is nice. The fish and the tomatos is nice. The
:05:37. > :05:40.tomatos and the bread is nice, but you lose the fish with all of that
:05:40. > :05:46.bread and tomato. I think that there is something
:05:46. > :05:50.there, it just needs a little bit of work.
:05:50. > :05:55.Your sausages are cooked well. So they should be, but the sausages
:05:55. > :05:58.are full of fennel. That mean it is is difficult to match them with the
:05:58. > :06:03.flavours of the onion gravy and potato.
:06:03. > :06:10.Yep, the flavours are nice. The mashed potatoes are nice, there is
:06:10. > :06:15.smoothness from the onions and the gravy. There is the woodiness from
:06:15. > :06:19.the mushrooms. It is well-made. I would happily fin Turkish all.
:06:19. > :06:25.We sent you it that restaurant as we wanted to see what you learned.
:06:25. > :06:29.Now we know there. Were a couple of mistakes here in the room. That is
:06:29. > :06:39.OK, as long as you move on from the mistakes. Thank you for all your
:06:39. > :06:43.hard work. Off you go. And you can see more from the
:06:43. > :06:48.Celebrity Masterchef team on next week's show. Right, it is time to
:06:48. > :06:52.answer some of your foodie questions. Each caller helps to
:06:53. > :06:57.decide what William is eating at the end of the show. First on the
:06:57. > :07:03.line is Terry from Cardiff. What is your question for us? I am thrilled
:07:03. > :07:08.to speak to you. I want to know how to cook artichoke.
:07:08. > :07:14.Artichoke. They are the globe artichokes or the jeersjeers
:07:14. > :07:24.artichokes? The Jerusalem. You want to peel them, keep them in
:07:24. > :07:25.
:07:25. > :07:34.lemon water and boil them quickly. I would make a juice from the
:07:34. > :07:38.artichoke, make a soup. Yes, adding the mushrooms to the soup is very
:07:38. > :07:44.good. What dish would you like to see at the end of the show, food
:07:44. > :07:52.heaven or food hell? Food heaven. Lee from Stockport, what is your
:07:52. > :07:57.question for us? Liver. It is chalky. Litter an onions, my aunty
:07:57. > :08:07.Maureen, Pauline, how do you cook it so it is not dry? The secret is
:08:07. > :08:08.
:08:08. > :08:15.not to overcook it. With liver, any offal must be fresh. I like calves
:08:15. > :08:20.liver. So season it in a nice hot frying pan. Just o two to three
:08:20. > :08:25.minutes. You can serve it pink. Serve it with white wine vinegar
:08:25. > :08:30.and purpose corns. It is sharp. Have it with mashed potatoes, but
:08:30. > :08:35.cook is nice and quick and it must be superfresh.
:08:35. > :08:40.If you overcook it will be chalky. What dish would you like to see at
:08:40. > :08:50.the end of the show? Definitely food hell.
:08:50. > :08:50.
:08:50. > :09:00.Oh, that was blunt. Anthony? What is your question for
:09:00. > :09:00.
:09:00. > :09:10.us? I have a Cornish fish, Cornish sardines.
:09:10. > :09:10.
:09:10. > :09:19.Well, sardines on toast sounds good. Using Italian bread. Sardines
:09:19. > :09:25.grilled with lemon juice and Maldon salt. Have it with so nice fresh
:09:25. > :09:33.rocket and parmesan. You can grill them. I do it with a
:09:33. > :09:38.almost gazpacho. I know that the weather is pretty good in Poole.
:09:39. > :09:46.What dish would you like to see at the end of of the show? It would
:09:46. > :09:50.have to be food hell. Amanda, what is your question?
:09:50. > :09:55.have a joint of veal. I'm not sure what to do with it.
:09:55. > :10:00.It is a rolled top side. That is the top of the leg. The
:10:00. > :10:06.rump. I would season the veal. Roast it off like a normal joint of
:10:06. > :10:13.beef, but keep it rare. Keep it pink. From the roasting pan, put
:10:13. > :10:17.capers in there, sage, some butter, that is perfect. So capers and sage.
:10:17. > :10:21.Great answers today. What dish would you like to see today?
:10:21. > :10:29.Definitely food hell. It is not looking good.
:10:29. > :10:33.Paul from Hornsea. What is your question? I have been
:10:33. > :10:39.given half a pig's head. I would like to know what to do with it.
:10:39. > :10:45.Where is the rest of it!? I don't know.
:10:45. > :10:52.Well, a pig's head. The classic recipe is brawn.
:10:52. > :10:57.We braze it for about 12 hours to get the meat off. Flake the meat
:10:57. > :11:02.off the bone. Keep the skin separate for crackling.
:11:03. > :11:09.Then layer up the meat. You can Brighton it and boil it, pick out
:11:09. > :11:19.the meat, make a jelly with the liquid and set it with the meat.
:11:19. > :11:20.
:11:20. > :11:24.Put a lot of parsley. Keep the ear.
:11:24. > :11:29.What would you like to see at the end of the show? I'm sorry, it will
:11:29. > :11:35.have to be food hell! It is not looking good. Right, now, down to
:11:35. > :11:42.business, it is the Omelette Challenge. Shaun, a pretty good
:11:42. > :11:48.time, just over 20 seconds. Bryn, 19 seconds there. The usual
:11:48. > :11:58.rules apply, the clock on the screens, please. Three, two, one,
:11:58. > :11:59.
:11:59. > :12:03.go! The different techniques there. They never listen to me, it never
:12:03. > :12:10.sticks when I do it. This is-and-a-half.
:12:10. > :12:17.Maybe that is better with Jersey Royal potatos.
:12:17. > :12:23.Maybe it is. See, you get the nice food. In an
:12:23. > :12:30.hour-and-a-half I just get this. What is that for? That is the
:12:30. > :12:40.garnish. Hmm! Slightly burnt and undercooked
:12:40. > :12:46.
:12:46. > :12:53.at the same time! Bryn... 26.6. Half of it is left in the pan!
:12:53. > :12:59.Shaun, 23.52, but you are coming back. Michelin star, Morrowow star!
:12:59. > :13:06.Messy that one. Right, will William get his food
:13:06. > :13:10.heaven or food hell? The chefs in the studio will help to decide on
:13:10. > :13:20.that Now, we have Keith Floyd. He is
:13:20. > :13:22.
:13:22. > :13:28.where else but of course a vineyard! Barolo is the heart of
:13:28. > :13:32.this area, it is one of Italy's greatest wine-producing areas. It
:13:33. > :13:36.produces here about 6.5 million bottles a year. The sort of place
:13:36. > :13:45.that I could grow to like. In fact, I have already grown to
:13:45. > :13:50.like the wine it is super. The younger ones are really good.
:13:50. > :13:55.So, after a really hard day's work in the vineyard with big baskets of
:13:55. > :14:00.grapes, the beating sun, the heavyweight of everything. You need
:14:00. > :14:08.something really tangy to whet your appetite before you have your
:14:08. > :14:13.supper. Here they have a lovely dish called banacoldo it is
:14:13. > :14:19.anchovies, garlic, butter and olive oil. This is a tangy mixture cooked
:14:19. > :14:25.over a low heat. Then you dip into it such things as lovely pieces of
:14:25. > :14:31.bread, or over to the left, slivers of raw red pepper. Chunks of cellry,
:14:31. > :14:37.or even bits of cabbage. Anything like that. Right, now to make the
:14:37. > :14:43.dish you need an earthenware pot and you add olive oil. Then you add
:14:43. > :14:50.the anchovies like so. Then you add a load of finally
:14:50. > :14:55.chopped garlic. The same quantity as the anchovies. A big pat of
:14:55. > :14:59.butter like so and a drop more olive oil.
:14:59. > :15:05.Now, give me a big fat close-up on that.
:15:05. > :15:15.So, chopped salted anchovies, chopped garlic, a dop yol of butter
:15:15. > :15:17.
:15:17. > :15:23.and a good amount of olive oil. Let that simmer for ten minutes.
:15:24. > :15:33.A wonderful garlicy dip. You could taste it with cellry, raw
:15:34. > :15:40.
:15:40. > :15:50.party this would make a great dip, while your guests are having the
:15:50. > :15:57.
:15:57. > :16:02.wine getting into the mood for boat we are all a bit cold and
:16:02. > :16:08.irritable, a bit numb, but we'll cook. Wonderful fresh, lake fish
:16:08. > :16:14.here, which I've filleted and covered with lemon juice, salt and
:16:14. > :16:20.pepper. I'm going to cook them with almonds, which I've blancheed and
:16:20. > :16:29.sliced into little bits. Fry the fish in butter and dip it in egg
:16:29. > :16:37.yolk and breadcrumbs. Straightforward and very simple.
:16:37. > :16:47.Into the egg like so. Then into breadcrumbs. Like so. I'll do three
:16:47. > :16:49.
:16:50. > :16:56.or four at a time. That's a good idea. Put the pan on to the stove.
:16:56. > :17:02.While that warms through, if you don't mind for medical reasons, a
:17:02. > :17:12.quick slurp. Oh, dear, warms you up beautifully. No, a dash of butter.
:17:12. > :17:15.
:17:15. > :17:25.Put that in. While that's melting let's just talk about these little
:17:25. > :17:27.
:17:27. > :17:34.things. In your local shopping centre, there is an Italian
:17:34. > :17:42.restaurant with the glasses and horrible little sticks, nasty, dry
:17:42. > :17:50.biscuit things. This is how it should be. These are hand-made by
:17:50. > :17:55.the baker and they're crunchy. Excellent with a glass of wine.
:17:55. > :17:59.Napolian loved them so much and every week he used to send a runner
:17:59. > :18:09.all the way to Turin. He would never fight a battle without them
:18:09. > :18:18.
:18:18. > :18:28.for breakfast. Pull the fillets in. -- put the fillets in. They should
:18:28. > :18:36.
:18:36. > :18:46.only take a second or two. Then we'll have the almonds in. Now we
:18:46. > :18:47.
:18:47. > :18:52.can add them. Excellent. Dennis, you'll see they are beginning to
:18:52. > :18:58.take a little colour. We want them slightly golden. Obviously not
:18:58. > :19:06.burnt. OK. A little extra squeeze of lemon juice into the butter.
:19:06. > :19:16.That's going to make a fabulous sauce. And a drop of vodka. Not for
:19:16. > :19:21.
:19:21. > :19:31.the cook, but the cooking. Only the smallest drop. Come over to the
:19:31. > :19:37.
:19:37. > :19:45.plate with me. One, two, three, four, five. Then some lovely, foamy,
:19:45. > :19:52.creamy butter with the almonds. There we have an excellent little
:19:52. > :20:02.dish, delicate, old-fashioned, classical, lake perch, butter and
:20:02. > :20:10.
:20:10. > :20:18.almonds. A squeeze of lemon juice. find out whether it's heaven or
:20:18. > :20:24.hell. Heaven is coconut. Hell is squid. Didn't look good earlier.
:20:24. > :20:29.didn't. However, you have to ask the guys. They get double votes.
:20:29. > :20:36.You wish. It's 5-2, so you've got squid and hopefully I'll try to
:20:36. > :20:40.convince you that this is right, because the way you cook it - what
:20:40. > :20:45.are you doing with that? They've taken them all away. Left with a
:20:45. > :20:55.pile of squid. The idea is you have to cook it as quick as possible or
:20:55. > :20:59.
:20:59. > :21:06.slow. That's two choices. I'll make -- toast off the pepper corns. We
:21:06. > :21:14.have black and Sichuan. Toast them off to get some of the flavour in
:21:14. > :21:20.there, then straight into the pestle and mortar. Salt and then
:21:20. > :21:24.grind them down into a powder and mixed with the breadcrumbs. They
:21:24. > :21:33.are little Japanese crumbs. The sauce vinegar. Stand back. Rice
:21:33. > :21:43.wine. Sugar. Very quickly, we make a syrup. That is the sugar and rice
:21:43. > :21:46.
:21:46. > :21:49.wine vinegar in there. Then grab some chilli, red. Throw that in.
:21:49. > :21:54.Seeds and everything, because we want the heat of this more than
:21:54. > :21:59.anything else. You may want the heat. I know, that's the whole idea
:21:59. > :22:06.of food hell. It was the definite that worried me. There was no
:22:06. > :22:13.acting there. Straight in. Flour, egg and breadcrumbs. You see what
:22:13. > :22:20.Shaun is doing here. You use the weight of the knife to score the
:22:20. > :22:26.fish to make the incisions inside to tenderise it a little more. When
:22:26. > :22:34.we cut it, see the lines it is easier to eat, rather than being
:22:34. > :22:44.chewy that is the way to stop it. Some liquor and begin var, sugar
:22:44. > :22:45.
:22:45. > :22:50.and salt. -- vinegar, sugar and salt. That's boiling away nicely.
:22:51. > :22:55.There's your little mixture with the Sichuan and black pepper and
:22:55. > :23:01.breadcrumbs. You can buy these. They are Japanese-style crumbs and
:23:02. > :23:08.they bake the bread and shave it. They make the little crumbs and
:23:08. > :23:15.they import them. Shavings. Rather than blend bread, which is a
:23:15. > :23:25.different texture, they shave them. We are going to take our cucumber
:23:25. > :23:29.
:23:30. > :23:35.here and this is good, because you get the pickle, but not the seeds,
:23:35. > :23:38.which contain water, so you keep it light. Sugar and salt and vinegar.
:23:38. > :23:48.Normally when you are doing pickled onions you need to leave them for a
:23:48. > :23:58.good three months before they're ready. Two-and-a-half minutes left.
:23:58. > :24:00.
:24:00. > :24:10.We pour this over the top. That's it. Instant. You can do that with
:24:10. > :24:12.
:24:12. > :24:17.turnips and radishs. The juice in there. Reduce the sauce down. It
:24:17. > :24:24.will get thicker and thicker. They are going straight into the fryer.
:24:24. > :24:33.Nice and simple. We have this coriander, because this is the
:24:33. > :24:39.trendy sort. You get a lot of microleaves now and there is a big
:24:39. > :24:46.difference in flavour. It's almost how they grow salad cress. Similar
:24:46. > :24:51.way, but when you taste it you get a real hit. Very, very strong. A
:24:51. > :24:54.real hit of coriander and different sorts of microclasses. In Holland
:24:54. > :25:04.they've got masses of little leaves and all manner of different
:25:04. > :25:16.
:25:16. > :25:20.flavours. I wanted those slimmer. The pickle, you can do this with
:25:20. > :25:25.radishes as well. You cut them in half and into quarters and pop them
:25:25. > :25:30.in the instant pickle. Rice wine vinegar and white wine. Sliced
:25:30. > :25:40.turnips and shallots, really nice and simple. Look at this squid.
:25:40. > :25:42.
:25:42. > :25:47.Easy as that. Tempting you. Well, I'll - I'll reserve judgment. The
:25:47. > :25:53.idea of this is the secret is to make those lines on the top to
:25:53. > :25:59.tenderise, but quick or slow. If you are going to do it you cook it
:25:59. > :26:03.with tomatos, Moroccan style, and you would do that with octopus.
:26:03. > :26:08.This one, very, very fast. Extremely fast, that's why stier-
:26:08. > :26:18.frying is particularly good for this -- stir-frying is particularly
:26:18. > :26:21.
:26:21. > :26:25.good for this. The difference between the way I do it and he does
:26:25. > :26:35.it is �30. A little that on that. We have got this liquor and this is
:26:35. > :26:37.
:26:38. > :26:43.the key to this thing. It's got a real kick to this. Pop this. Great.
:26:43. > :26:51.It is kind of, dare I say it, when I decided I was going to do this,
:26:51. > :27:01.it is a Chevy thing. A few bits of spring onions over the top and then
:27:01. > :27:09.
:27:09. > :27:19.some of the coriander cress. Squeeze of lime. Mainly over my
:27:19. > :27:20.
:27:20. > :27:22.shirt! What do you reckon? It does look great. I know you don't like
:27:22. > :27:27.the spicyness of the pepper. So it's everything that you absolutely
:27:27. > :27:36.hit. And coriander in there, which is not top of my list. Yes, that's
:27:36. > :27:40.right. Thanks. Tell us what you think. You might need the knife.
:27:40. > :27:46.Because they're going to be very rubbery? It can be tough sometimes.
:27:46. > :27:55.If you cook it right, it's the most beautiful thing. Fast or slow.
:27:55. > :27:59.understand that people go for hell with squid. Actually, that's pretty
:27:59. > :28:08.good. He's a good actor too. You don't want to like it. No, it's
:28:08. > :28:18.very good. Certainly not rubbery. To go with this Peter has chosen a
:28:18. > :28:24.
:28:24. > :28:31.Steillage Riesling. Priced at �6.99. 2010. Another great win. -- wine.
:28:31. > :28:33.It's prop food cooked quickly. When you try it like that, I think it
:28:33. > :28:43.you try it like that, I think it will turn and convince most people
:28:43. > :28:45.
:28:45. > :28:51.happy with that? Very good. Thanks to all my guests. Thanks to Peter