:00:13. > :00:32.weekend started with our sensational line-up of world-class food. This is
:00:33. > :00:37.Saturday Kitchen Live. Welcome to the show. With me in the
:00:38. > :00:43.studio are two great chefs. The man in charge of three of London's most
:00:44. > :00:49.popular Indian restaurants, including Cinnamon Club, it is Vivek
:00:50. > :00:54.Singh. If you think running three restaurants is impressive, next to
:00:55. > :00:59.him is a chef that has restaurants stretching across three continent,
:01:00. > :01:05.with the jewel in the crown, Pollen Street Social, it is Jason Atherton.
:01:06. > :01:13.Good morning to you both. Something for the barbecue today?
:01:14. > :01:18.Lamb two ways. One from Punjab, and another, two versions.
:01:19. > :01:24.And a green salsa with that? Correct, a green coriander chutney.
:01:25. > :01:29.That I will do! Great. Jason, what are you making? This is the most
:01:30. > :01:34.simple dish I have ever made on the show.
:01:35. > :01:41.What are you doing? A slow-cooked pork belly. Pan fried, cooked in a
:01:42. > :01:45.brie much bun with lettuce, mayonnaise made with pork fat.
:01:46. > :01:50.He says it is the most simple thing ever done. It is, to be honest. Two
:01:51. > :01:57.great dishes to look forward to. Also a great line-up of foodie films
:01:58. > :01:59.from Rick Stein, Celebrity MasterChef and the Two Greedy
:02:00. > :02:04.Italians, Gennaro Contaldo and Antonio Carluccio. The special guest
:02:05. > :02:10.today is one of my all-time heroes. One of the finest motorracing
:02:11. > :02:15.drivers there has ever been. I have waited almost nine years to say
:02:16. > :02:20.this! Please welcome to Saturday Kitchen, Sir Jackie Stewart! Where
:02:21. > :02:25.do we start? I suppose we have to start with the race tomorrow. How do
:02:26. > :02:32.you think that this year is going with the F1 season? Well, the
:02:33. > :02:41.domination of Mercedes. The domination of the drivers.
:02:42. > :02:48.There is a great story there? Terrific, Nico Rosberg and Lewis
:02:49. > :02:53.Hamilton. I think that Rosberg has a great head on his shoulders. A
:02:54. > :02:58.consistent smooth way is maybe a way to win some of the races. But it
:02:59. > :03:04.will be tough. I can't see anyone else winning the World Championship.
:03:05. > :03:09.It will be those two, by which of the two? Hamilton? He has a little
:03:10. > :03:13.more experience of winning but on the other hand, Rosberg has had a
:03:14. > :03:17.father that has won the World Championship. He wants it. This
:03:18. > :03:24.would be the year for him to do it. So it is possible. But also the
:03:25. > :03:29.British Grand Prix coming up. That is a couple of weeks away. We
:03:30. > :03:33.have to talk about food. At the end of the programme I will cook either
:03:34. > :03:38.food heaven or food hell. It is up to the chefs and some viewers which
:03:39. > :03:43.you are eating. So food heaven, if you can pick anything from around
:03:44. > :03:49.the world on your travels? I have spoken about this before, my father
:03:50. > :03:52.was a great man for food. My grandfather was a gamekeeper. So the
:03:53. > :03:58.Second World War ended when I was growing up. We would get pigeon,
:03:59. > :04:02.rabbit, tripe, duck, all of the stuff that a gamekeeper would
:04:03. > :04:07.supply. He was a great fisherman. So a few salmon.
:04:08. > :04:12.I am panicking as they are not on the list you sent me! I know that
:04:13. > :04:19.but it was part of my life at that time. But mince and tatties in
:04:20. > :04:25.Scotland. They call it here shepherd's pie, the posh folk.
:04:26. > :04:31.I know you love the rice pudding? I have always loved that. That was
:04:32. > :04:36.inexpensive. My mother made it and now Helen, my wife makes fantastic
:04:37. > :04:41.raspberry jam. So that is food heaven. What about
:04:42. > :04:47.the dreaded food hell? Mussels. Never liked them. I quite like
:04:48. > :04:51.oysters, shrimp. A lot of fish but for some reason I don't like
:04:52. > :04:55.mussels. Well, we may change that by the end
:04:56. > :05:01.of the show. So either rice pudding or a bowl of
:05:02. > :05:03.mussels. For food heaven, it is rice pudding with clotted cream and a
:05:04. > :05:15.raspberry/strawberry sauce and mini doughnuts. Or Jackie could be facing
:05:16. > :05:21.food hell, curried mussel soup with French bread.
:05:22. > :05:25.With white wine, garlic, shallots, lemon juice, curried powder, and
:05:26. > :05:29.served with toasted French bread. You will have to wait until the end
:05:30. > :05:38.of the show to see which one he gets. If you would like to ask a
:05:39. > :05:44.question, call this number: You may get to put your questions to us live
:05:45. > :05:48.later on. If I get to speak to you I will be asking if Jackie should be
:05:49. > :05:56.facing food heaven or food hell. Hungry? Reasonably! First up cooking
:05:57. > :06:03.this morning, is Vivek Singh. There are some kebabs, I believe here? We
:06:04. > :06:12.have lamb mince. I am turning it into a spiced lamb kebab.
:06:13. > :06:18.So suet there too? Yes. I have cumin sea salt. Some ginger, garam
:06:19. > :06:23.Marsala, garlic and a green chilli. You say that this comes from
:06:24. > :06:30.different areas of India? Correct. Before the partition, Punjab was one
:06:31. > :06:33.big thing. Now the Pakistan side of Punjab, where Lahore sits, they do
:06:34. > :06:40.the kebabs differently from the rest of the country. In Punjab, on the
:06:41. > :06:47.Indian see you see more tandoori influence. We do a lamb seekh kebab.
:06:48. > :06:52.But this is a popular dish over there? Possibly in the top three.
:06:53. > :07:01.What is the most popular dish? I would say it is a tandoori chicken.
:07:02. > :07:09.The second is a lamb seekh kebab, the third, probably, is the
:07:10. > :07:17.stir-fried chilli chicken. So what spices are in there? Cumin,
:07:18. > :07:24.gash ram Marsala. Red chillies, ginger, garlic and green chilli.
:07:25. > :07:28.Any herbs in there? I have just mixed it up, I will add the
:07:29. > :07:33.coriander that will go into it. The heat of that is from the spice?
:07:34. > :07:39.Yes. When we say garam marshala is the
:07:40. > :07:45.heat inducing spices but there is no chilli in there it is the heat
:07:46. > :08:02.inducing properties that it has. That is nicely mixed up.
:08:03. > :08:07.If you want to do this at home for the barbecue, you can use the same
:08:08. > :08:13.spices for chicken and beef? You would want to do it with beef. With
:08:14. > :08:19.chicken, if you are using thighs, you could.
:08:20. > :08:24.So I will mix this up and then let it rest so that the flavours develop
:08:25. > :08:30.and chill the mix down. Here is some that I made earlier.
:08:31. > :08:44.I have a mixture here of diced peppers, onions... A bit of
:08:45. > :08:54.coriander in there. So life is very busy for you. I hear
:08:55. > :08:58.you have been at the Taste Festival doing demon stations? Yes.
:08:59. > :09:02.If you have been, or if you have not, it is the perfect London
:09:03. > :09:09.picnic. The London restaurants come out to
:09:10. > :09:12.play, more than anything? Yes. A bit of coriander in there. That would be
:09:13. > :09:19.good. So, we have the kebabs, I am just
:09:20. > :09:25.wrapping them around the secures like this.
:09:26. > :09:29.When I think of India, I have only been to one area of India. That is
:09:30. > :09:33.the southern area. Kerala.
:09:34. > :09:38.I thought it was amazing. The prawns are spectacular. If you are a big
:09:39. > :09:46.foodie, where would you recommended to go? There is a lot of history and
:09:47. > :09:52.cooking around the north of India. Right from Kashmir to Punjab. A lot
:09:53. > :09:55.of cooking. Rajasthan is one of my favourite areas.
:09:56. > :10:06.A lot of rustic cooking going on there.
:10:07. > :10:13.So we have the salsa, that gets wrapped around the kebabs.
:10:14. > :10:22.Is that traditional? Yes. Are you just playing? No. This is a
:10:23. > :10:29.proper lamb seekh kebab. You could be saying anything to me!
:10:30. > :10:37.Yes, this is gulafi. It is like a coat.
:10:38. > :11:00.So like a little burger? That is exactly what it is.
:11:01. > :11:09.That act of pressing it down is called a chapli.
:11:10. > :11:11.If you would like to put your questions to either Vivek or Jason,
:11:12. > :11:34.call us on: Can you make me chutney with garlic,
:11:35. > :11:39.coriander, chilli, salt, sugar and a little bit of oil.
:11:40. > :11:46.In the meantime I am going to sweat some cabbage off. This is a garnish
:11:47. > :11:50.to use with the only grainates. You are constantly busy, there is a
:11:51. > :11:55.new book? I have just finished writing a book. I thought I should
:11:56. > :12:01.get it out of the way in time for the cricket! Do you still have the
:12:02. > :12:10.TVs in your kitchen? Yes, I do. Until recently they were put to use.
:12:11. > :12:17.Are they allowed to do that in the kitchens at your restaurant, Jason?
:12:18. > :12:22.No! Never! His is fantastic. In all of the kitchens they have TVs for
:12:23. > :12:30.the chefs to watch the cricket. Cool! Well, it is very long hours.
:12:31. > :12:39.Do you want a little bit of oil in here? A little bit of oil or a bit
:12:40. > :12:48.of... It is getting to you, is it? So a little bit of oil, black
:12:49. > :12:52.pepper, salt and sugar. You need the only grainates done as
:12:53. > :12:59.well? Yes. So the garnish, the cabbage and the
:13:00. > :13:04.only grainate, is that traditional? No, it is not. It is just to add to
:13:05. > :13:38.the dish. To make it nice and crunchy.
:13:39. > :13:43.?FORCEDWHITE So this kind of thing would be done even at home. These
:13:44. > :13:50.are the dishes that are in my new book. It is called Spice At Home it
:13:51. > :13:55.talks about the dishes that I grew up, and looks at how our home has
:13:56. > :14:00.changed in the last 20 years. The spices that people should look
:14:01. > :14:05.for, often you think it is complicated but what are the main
:14:06. > :14:11.spices to go for? There are a few main ones that people should have?
:14:12. > :14:15.It starts off with the basic cumin, coriander, chilli, peppercorn and
:14:16. > :14:21.fennel. These are the five cornerstone spices. These are the
:14:22. > :14:26.five to have that would be a good starting point. When you use them in
:14:27. > :14:31.various combinations and with other ingredients, they become your
:14:32. > :14:38.friends and then you go on to use other different spices, so the
:14:39. > :14:54.cloves, mace, cardamom... And a lot of onions? Of course, the onions are
:14:55. > :15:00.the base of most of our cooking. By the way we have these done on the
:15:01. > :15:08.wooden secures, they are soaked in water first to stop them burning.
:15:09. > :15:15.Yes, presoak the secures. There you go. There is a bit of
:15:16. > :15:24.coriander there? And then the salsa over the top. Lovely.
:15:25. > :15:26.So tell us the name of the dish? A lamb seekh kebab barbecued, two
:15:27. > :15:37.ways. That's what it is. That looks like
:15:38. > :15:43.proper food, that does. Now, there is a bit of spice in this as well.
:15:44. > :15:49.It is quite hot quite spicy. I do not know where you start with it.
:15:50. > :15:54.Well, I will have two take it off the skewer to begin with! I am at
:15:55. > :15:58.the wrong end, I think! If you are going to do these, repair them, put
:15:59. > :16:02.them in the fridge? Do it beforehand. There is a lot to choose
:16:03. > :16:18.from, where do I start? Pats very nice. Not too hot. No. It
:16:19. > :16:25.is good, and like you say, pop them in the fridge, they will firm up a
:16:26. > :16:28.little bit. And if you cannot be bothered with the searing of the
:16:29. > :16:34.kebabs, just shape them like burgers. Right, we need some wine to
:16:35. > :16:39.go with this. Susy Atkins has been helping out with the garlic harvest
:16:40. > :16:42.down in Dorset. Let's see what she has chosen to go together with the
:16:43. > :16:51.kebabs. I am here at this garlic farm,
:16:52. > :16:55.where, over the next few weeks, nearly a million bulbs of garlic are
:16:56. > :16:57.going to be picked. The harvest has started, so I had better go and lend
:16:58. > :17:11.a hand. Right, now it is time to head into
:17:12. > :17:23.nearby Bridport and find someone in. -- find some wine. Vivek, my
:17:24. > :17:29.standard Shara for lamb with Indian standards is a spicy, savoury one,
:17:30. > :17:33.with lots of tannins. Something like this might be worth considering.
:17:34. > :17:37.However, this dish has so many vegetables, and that lovely green
:17:38. > :17:45.coriander chutney, so I have decided to go something a bit more
:17:46. > :17:53.restrained. The Shara I have chosen is this Cotes du Rhone Villages from
:17:54. > :18:00.France. Always get this one, rather than the plain one. It might cost a
:18:01. > :18:05.bit extra, and the Villages one should give you extra quality. And
:18:06. > :18:11.it smells of blackberries and plums, a little sprinkle of pepper.
:18:12. > :18:23.This one is a blend of grapes, and there is a large part of Grenaches
:18:24. > :18:28.in here. There is also a component of syrup in the wine, which gives it
:18:29. > :18:37.a peppery twist, which goes with the spices in the kebab, and also with
:18:38. > :18:41.the chutney. For this one I have gone for something medium bodied, so
:18:42. > :18:46.it does not overwhelm a vegetables. Vivek, I cannot think of anything
:18:47. > :18:50.more perfect for the start of barbecue season than your wonderful
:18:51. > :18:55.lamb kebab, and here is a super French red wine to go with it. Enjoy
:18:56. > :19:02.it. What do you think? It is fantastic. I was a bit concerned at
:19:03. > :19:11.the beginning. But this really is juicy. It works really well, I
:19:12. > :19:17.think. It is difficult to get a wine to go with spicy food. And a bit of
:19:18. > :19:23.a bargain as well. And sweet as well, very fruity. Coming up, Jason
:19:24. > :19:32.has a brilliant pork belly recipe which sounds perfect. What are you
:19:33. > :19:37.going to make? Slow cooked pork belly, I am going to do it like
:19:38. > :19:48.little burger, with a south-east Asian hint. Sliced onion inside, and
:19:49. > :19:57.ANA 's, which is slowly cooked down, with the bacon, and then using the
:19:58. > :20:01.fat from that to make the mayo. You can ask questions to these two if
:20:02. > :20:06.you call this number. Standard call charges apply. It is time for
:20:07. > :20:10.another vintage fishy postcard from Rick Stein. Today, in our classic
:20:11. > :20:18.clip, he is after an unusual variety of shellfish, called ormer. But
:20:19. > :20:19.first, he is helping to pack some pilchards in their coffin 's! All
:20:20. > :20:34.will be revealed! This place was famous for
:20:35. > :20:39.pilchards, when the amounts were so vast, it is said they would leave an
:20:40. > :20:42.oily slick which could be seen from the headland. Those days sadly have
:20:43. > :20:48.gone, but they still catch a few, enough to supply the pilchard
:20:49. > :20:52.pressing works in newly on. These salt fish are priced in Italy,
:20:53. > :21:02.totally ignored over here. I think they look stunning in the sunlight.
:21:03. > :21:05.They are iced up to lower the body temperature and stop them going
:21:06. > :21:10.soft. Then they are taken out of the ice and put into a big tub, and
:21:11. > :21:14.coarse salt is shovelled all over them. They are kept there for six
:21:15. > :21:21.weeks, and they will keep perfectly for anything up to two years. Out of
:21:22. > :21:27.that, and into these coffins, such a great word! And then they are
:21:28. > :21:33.layered very neatly and tidily, and pressed, pressed and pressed, to get
:21:34. > :21:37.all the juices out, or as the Cornish call it, the gravy out of
:21:38. > :21:40.them. In the bottom of the box, they have a piece of hessian which
:21:41. > :21:46.absorbs some of the oil which comes out of them. Anyway, how do you eat
:21:47. > :21:52.these pilchards? I like to eat them in the Italian way, as a bruschetta.
:21:53. > :21:58.You take the bread and grill it, and rub it with garlic and then sprinkle
:21:59. > :22:05.some extra virgin olive oil over the top. You take your pilchards, and
:22:06. > :22:11.they like them whole, the Italians, and so do I. You let them go cold,
:22:12. > :22:14.then you flake the flesh off, put it on the bruschetta, then you cover it
:22:15. > :22:21.in chopped, fresh, vine tomatoes and red onions and more extra virgin
:22:22. > :22:27.olive oil, if you love it like I do. And then either some basil or
:22:28. > :22:29.parsley. If he tastes as good as he sounds,
:22:30. > :22:41.he will be handsome! As this is a seafood lover's died,
:22:42. > :22:46.you have to make room for rarities, delicious rarities, in this case a
:22:47. > :22:54.gastropod which is cherished in the Channel Islands, the ormer. These
:22:55. > :22:58.two live for the ormer season. They can only stay in the freezing water
:22:59. > :23:03.a short time, because they are not allowed to wear wet suits as a
:23:04. > :23:06.conservation measure. When there is about a month to go before the tide,
:23:07. > :23:14.you start getting that feeling in your stomach, you start preparing
:23:15. > :23:17.your gear and everything, and you find you will start talking about it
:23:18. > :23:23.to your friends and everything. I would not give it up for anything. I
:23:24. > :23:29.have never missed a tide, and I would have to be very ill to miss a
:23:30. > :23:35.tide, I can assure you. There we go! That is not a bad size! Everybody in
:23:36. > :23:40.Guernsey loves the taste of ormer. But more important to me is what it
:23:41. > :23:44.means to them. It is a sort of emblem to them, a link with their
:23:45. > :23:50.past, which is one of the main reasons why they are so passionate
:23:51. > :23:55.about fishing for them. And the States, the parliament here, spends
:23:56. > :24:02.more time debating ormer in Parliament and anything else!
:24:03. > :24:08.Anyway, I had to try them, so I went to a pub filled with ormer
:24:09. > :24:12.fishermen. Basically, they casserole them in beef stock, with carrots,
:24:13. > :24:19.onions and bacon, very slowly. Do you ever have the feeling that all
:24:20. > :24:24.eyes are on you? This will be the best you have ever tasted. Fair
:24:25. > :24:28.enough, here goes! They cook it overnight for 12 hours in a very low
:24:29. > :24:34.oven, so it is incredibly tender. It is more like meat, really, like
:24:35. > :24:38.kidney. You have to have more than one mouthful to have an opinion.
:24:39. > :24:45.They have lost that seafood flavour, so they are quite meaty. But they do
:24:46. > :24:51.have this flavour, which is unique, really. It is a bit like truffles -
:24:52. > :24:57.it does not taste like truffles, but is it is that kind of sought-after
:24:58. > :25:03.flavour, which both truffles and ormers have. Well, they were tasty,
:25:04. > :25:07.but I just felt it could have been a piece of meat, or kidney. It just
:25:08. > :25:10.did not taste of seafood. I was thinking when I was over in
:25:11. > :25:16.Guernsey, I have got this friend in Sydney who has got a great
:25:17. > :25:20.restaurant, and he does this dish, which is actually the same as
:25:21. > :25:25.ormers. First of all, he cooks them for a long time, just like they do
:25:26. > :25:29.in Guernsey, they do have to be cooked like that. So, he takes a
:25:30. > :25:40.small casserole dish and adds them to the dish, with some olive oil and
:25:41. > :25:43.a piece of cinnamon bark, and a couple of whole star anise. He puts
:25:44. > :25:50.them into a low, low oven for 3-6 hours, depending on the size of the
:25:51. > :25:53.oven. When he takes them out, they look great and they smell wonderful.
:25:54. > :25:59.The smells of the cinnamon and the star anise, it is already beginning
:26:00. > :26:05.to smell Oriental. That is the other thing, they are revered by the
:26:06. > :26:11.Chinese and the Japanese. Casserole, it does not quite to seem
:26:12. > :26:16.to do them justice. So he takes them out, let them cool, and then he
:26:17. > :26:20.very, very thinly slices them. You need a very sharp knife. It is quite
:26:21. > :26:24.easy because they are still firm, even after all that time cooking. I
:26:25. > :26:28.am getting a bit excited now, because he just makes this
:26:29. > :26:39.sensational salad. He takes some fine rice noodles and let them go
:26:40. > :26:43.cold, and then some shitake mushrooms, followed by some long,
:26:44. > :26:49.thin Japanese mushrooms. Then some ginger on top of that. Then some
:26:50. > :26:56.very thinly shredded spring onion, and then some slices of ormer. Then
:26:57. > :27:12.he builds up another layer of the same. And he finishes with the rest
:27:13. > :27:16.of the abalone, or ormer. It is the perfect combination of East and
:27:17. > :27:22.West, because he then adds Italian truffle oil, olive oil, in fact,
:27:23. > :27:27.scented with truffles. Plenty of that, and then a little bit of soy
:27:28. > :27:33.sauce. Now, what works for me is the combination am a first of the
:27:34. > :27:39.abalone, beautifully scented with cinnamon and star anise. Then the
:27:40. > :27:47.truffle oil and the soy sauce of the combination is utterly irresistible.
:27:48. > :27:49.Of all of the dishes that I ate in my long trip to Australia, all over
:27:50. > :28:01.the country, that was the best one. Ormers are worth trying, if you get
:28:02. > :28:04.the chance to have them. I have been championing some of the other
:28:05. > :28:10.delicious things which are in season at this time. We saw Suzy down at
:28:11. > :28:15.the garlic harvest. There are other things you can pick right now. One
:28:16. > :28:21.of those is good old cherries. We are going to do a lovely little
:28:22. > :28:24.cherry meringue with cream and a cherry compote. Compote really
:28:25. > :28:31.starts off with the cherries, which have been stoned. We put them into a
:28:32. > :28:35.pan with the water and little bit of sugar, not too much, because they
:28:36. > :28:46.are nice and sweet at this time of the year. And we are going to make a
:28:47. > :28:50.lovely meringue with this. It is going to be a lovely, smooth
:28:51. > :28:55.meringue. I am going to remove the shell. Now, we talked about the
:28:56. > :28:58.current Formula 1 season, but obviously, we have got to talk about
:28:59. > :29:04.the British Grand Prix, coming up in a couple of weeks, and it is a big
:29:05. > :29:10.anniversary this year? Yes, 50 years of Grand Prix at still the stone.
:29:11. > :29:15.And of course, it was originally an old airfield circuit. Today, we have
:29:16. > :29:22.got the track has been altered, the facilities are better, it is a
:29:23. > :29:25.proper Grand Prix circuit today. One of the best in the world, actually,
:29:26. > :29:35.at Muscat de St Jean de Minervois. Are you driving at it? Yes, I think
:29:36. > :29:41.Stirling Moss is going to drive an old Maserati, I am going to drive
:29:42. > :29:48.the car which I won the 1969 World Championship in. Somebody will be
:29:49. > :29:54.driving a Tyrrell Ford, that will be my son Paul. David Coulthard will be
:29:55. > :30:00.driving, Johnny Herbert will be driving, I think John Watson is
:30:01. > :30:08.driving, a whole lot of people. So it is an added bonus for people to
:30:09. > :30:14.come this year? Yes, and Thursday is open to the public, with a walk in
:30:15. > :30:18.the pit lane. And all of the cars are there, and the mechanics, so
:30:19. > :30:24.they can go down in the pit lane and see all of that. And the old pit
:30:25. > :30:28.complex is also open, because all of the support races are held there. It
:30:29. > :30:39.is a big event now. This is in two weeks' time? Yes, the British Grand
:30:40. > :30:43.Prix is on the sixth itself. And the Thursday is an added thing, they
:30:44. > :30:47.never had that before. But it is a wonderful event. For a British
:30:48. > :30:52.driver, you have got to win the British Grand Prix. You are still as
:30:53. > :30:56.enthusiastic as ever about Formula 1, but things have changed massively
:30:57. > :31:01.over the years. One thing which people do not realise, but back in
:31:02. > :31:05.the 1970s, I was fortunate to do a documentary with you, but looking at
:31:06. > :31:16.the safety, you were on your own, really, back then, and you changed
:31:17. > :31:21.safety for everybody? In those days, there was a two out of three chance
:31:22. > :31:27.you could die, the batting average was ridiculous.
:31:28. > :31:35.So a 70% chance of being killed? Absolutely. At home I have benches,
:31:36. > :31:43.honouring the racing car drivers that have died. I have 27 benches
:31:44. > :31:49.dedicated to them. It was lethal. We had on occasion, James, we lost a
:31:50. > :31:55.driver every month, April, May, June and July.
:31:56. > :32:00.So, you have been lucky as well but a great story, when you had the big
:32:01. > :32:09.accident. It was life-changing for you. You were upside down in a
:32:10. > :32:15.hedge, no spectators near, nothing, nobody, trapped in the car. Tell us
:32:16. > :32:23.about it. I was trapped in the car. A big accident. 175 miles an hour. I
:32:24. > :32:31.aquaplaned. I knocked down a Telegraph pole, a hut and then ended
:32:32. > :32:36.up in an outside basement area. Graham Hill hit the same water, so
:32:37. > :32:41.did an American driver but there was nothing left to hit so, they were
:32:42. > :32:46.OK. They saw me. They came to help. But no marshals, medical people,
:32:47. > :32:50.nothing. I was trapped in a car. They borrowed a spanner from the
:32:51. > :32:58.spectator's car to get the steering wheel off. They were not detachable
:32:59. > :33:03.in those days. Finally I was put in an ambulance to a medical centre,
:33:04. > :33:07.lying on the floor on a canvass stretcher. Then I was taken to a
:33:08. > :33:11.hospital. The police escort lost the ambulance. The ambulance driver
:33:12. > :33:16.didn't know how to get to the hospital. I was semiconscious out of
:33:17. > :33:20.all of this. Helen was there trying to give instructions on how to get
:33:21. > :33:26.to the hospital. It was ridiculous. That is what turned my mind.
:33:27. > :33:33.Since then, safety was huge for you. But since then you drove with a
:33:34. > :33:37.spanner taped to the car? To the steering wheel. Now to get into a
:33:38. > :33:43.Formula One car you have to get the wheel off. It is so tight. There is
:33:44. > :33:48.a release now so that anyone can get a wheel off in case of an accident.
:33:49. > :33:52.But it is testament to you how you helped to create change. There was
:33:53. > :33:58.an anti-environment when it came to safety? It was amazing the hostility
:33:59. > :34:04.to make it safe. Nobody wanted to change. Now we have gone, where are
:34:05. > :34:13.we? What date is this? This is the 20th or the 21st? The 21st. We have
:34:14. > :34:18.been 20 years and 16 days since we have lost the life of a racing
:34:19. > :34:22.driver in Formula One. That is better than rock climbing, rugby,
:34:23. > :34:27.skiing or any other sport you can think of. No fatality in that time
:34:28. > :34:33.in Formula One. So the circuits today. You do a lot of driving, you
:34:34. > :34:38.know the structures, the cars are safer, the medical facilities are
:34:39. > :34:42.great. A guy called Professor Watkins was hugely important in
:34:43. > :34:46.putting that together. It is a very safe business today.
:34:47. > :34:50.I am going to recap what I have done. I have basically made the
:34:51. > :34:56.meringue. Added the sugar. Whipped up the egg whites. These are fancy
:34:57. > :35:02.as we have Jason here, Michelin starred and all of that. So, I would
:35:03. > :35:08.really just do this at home. It is easier, to be honest! But the
:35:09. > :35:14.difference is ?15. Isn't it Jason? That is it. But we are going to bake
:35:15. > :35:20.them and fill them with cream. I have made a compote to go with it
:35:21. > :35:24.also. But going back, before racing, you say you were never really good
:35:25. > :35:29.at school, you worked in your dad's garage. It was your brother who was
:35:30. > :35:36.the racing driver. You did something else? I did a lot of shooting. I was
:35:37. > :35:41.a clay pigeon shooter. I shot for Scotland then for Great Britain.
:35:42. > :35:46.From the age of 14 to 23. It was a great preparation for driving racing
:35:47. > :35:50.cars. If you miss a target, you are shooting clay pigeons, you miss the
:35:51. > :35:55.target, you never get it back. If I make a mistake in a car I can regain
:35:56. > :36:00.it in the next 15 corners for ever lap. So shooting was a better
:36:01. > :36:05.discipline for me to learn to have the mind management not to make the
:36:06. > :36:10.mistake. To remove the downside risks as well. So shooting was big
:36:11. > :36:16.for me. The other thing, talking about food, my grandfather, being a
:36:17. > :36:23.gamekeeper, we got a lot of game, pheasants, pardon ridge, grouse,
:36:24. > :36:27.rabbits, pigeons and of course gamekeepers and anglers, fishermen,
:36:28. > :36:32.my dad also did a lot of fishing. So we had a lot of nice stuff.
:36:33. > :36:37.Well, it is not game but meringue today. With the cherry it makes them
:36:38. > :36:42.sticky. With a little bit of whipped cream in there, you can also add
:36:43. > :36:52.vanilla. But keep it soft. Then you just take a dollop of this.
:36:53. > :36:57.I love meringues. Good for the diet! This is the reason, I was fortunate
:36:58. > :37:08.to do a documentary about yourself. We were in Monza. I got to drive
:37:09. > :37:12.into the 1970s Tyrell. And over the last 25 years, having liked my
:37:13. > :37:23.meringue and cream, they had to wedge me into the seat! Well, look
:37:24. > :37:29.at that. You break it open, it is lovely and soft.
:37:30. > :37:33.You put them in raw and bake them. My goodness. I need help with the
:37:34. > :37:35.meringue. There we go. Oh, look at that.
:37:36. > :37:42.Dive in. Happy? Hmm! Right, what are we
:37:43. > :37:47.cooking for Jackie at the end of the show? It could be food heaven, rice
:37:48. > :37:51.pudding with clotted cream and a raspberry/strawberry sauce and mini
:37:52. > :37:54.doughnuts. Or Jackie could be facing food hell,
:37:55. > :38:06.curried mussel soup with French bread.
:38:07. > :38:12.Some of our viewers and the chefs in the studio get to decide Jackie's
:38:13. > :38:16.feat today. But you will have to wait until the end of the show to
:38:17. > :38:22.see the results. Right it is time to see how the remaining four Celebrity
:38:23. > :38:30.MasterChef hopefuls get on when they prepare an afternoon tea in a top
:38:31. > :38:33.London restaurant. Enjoy this one. Four celebrities remain in the
:38:34. > :38:38.running to take the MasterChef title. But at the end of today, one
:38:39. > :38:42.of them will be going home. To prove that they have what it
:38:43. > :38:50.takes to stay, they will have to show that they can combine
:38:51. > :38:59.creativity with precision. They're travelling to No 1 Aldwych
:39:00. > :39:08.in Central London. We do a modern interpretation of
:39:09. > :39:14.afternoon tea. Keeping it slightly traditional with some contemporary
:39:15. > :39:21.foods as well. It is consistent in keeping with the time. But it is
:39:22. > :39:26.about the food-tasting - it must be wonderful.
:39:27. > :39:30.Good morning. Nice to meet you all. How are you all doing? Very good.
:39:31. > :39:34.Here is a selection of what we are doing today. You have three hours.
:39:35. > :39:40.You may think it is lots of time but I am sure it will go quickly. Keep
:39:41. > :39:44.calm, relax, focus on it and you will be fine.
:39:45. > :39:48.Chef Dominic has set each the task of replicating two of his complex
:39:49. > :39:55.recipes. One is savoury, one is sweet.
:39:56. > :39:59.Brian has been asked to make the rhubarb macarroons and mini Scotch
:40:00. > :40:04.eggs. His first job is to make the vanilla
:40:05. > :40:11.cream for the macarroon centre. This is supposed to thicken.
:40:12. > :40:16.Come on, thicken, thicken, thicken. Hooray, it is beginning to go! That
:40:17. > :40:26.is probably right. I will transfer that now.
:40:27. > :40:35.He then has to pipe out the rhubarb mixture for the macarroon shells.
:40:36. > :40:41.The most important thing is that we need this even. With the macarroon
:40:42. > :40:47.you put the two sides together. So you don't want them one that size,
:40:48. > :40:52.one that size. So even. A nice even squeeze. Try to keep it up if you
:40:53. > :41:02.can. That is a bit of a problem, isn't it? That's it. Give it a
:41:03. > :41:08.little more gap. Brian, it is not brilliant but for a
:41:09. > :41:14.first go... It is not too bad. Yes, they are very homely. They are.
:41:15. > :41:21.Thank you. Les is making a modern take on a
:41:22. > :41:25.tomato gazpacho soup. A clear-flavoured jelly, topped with
:41:26. > :41:29.foam. The sweet element is battenburg cake. The first job is to
:41:30. > :41:45.chop the vegetables for the gazpacho.
:41:46. > :41:50.How is it, Les, what do you think? What is your feeling? It looks a
:41:51. > :41:54.nice colour. I tasted it. I think it may need a little more salt and
:41:55. > :42:01.pepper. So the important thing is to get the seasoning in there, then let
:42:02. > :42:07.it rest for a while. He leaves the gazpacho in the muslin
:42:08. > :42:15.to filter through. Next he gets to work on the battenburg cake mix.
:42:16. > :42:26.Janet is making mushroom-filled brie often and chocolate-coated blueberry
:42:27. > :42:32.parfait lollipops. Afternoon tea means big, fat bum! Having made the
:42:33. > :42:42.bread mix for the brie much. That is half an hour.
:42:43. > :42:49.-- bread mix for the brioche. This is half an hour.
:42:50. > :42:54.She makes the mushroom for the briochester.
:42:55. > :42:59.Mushrooms, a surprising amount of liquid comes out of them. It is
:43:00. > :43:04.coming out of this lot now. Janet begins to whisk the egg yolks
:43:05. > :43:10.for the parfait lollipops. She has to heat a sugar syrup and add it to
:43:11. > :43:16.the egg. It is important that it is at 118. More than that it is a
:43:17. > :43:28.problem. Oh! It is getting there. It has done it! Right, now... Ade is
:43:29. > :43:34.making the Welsh rarebit. First he has to make the topping. Starting
:43:35. > :43:41.with a cheesy roux. It is too dry a mixture to melt the
:43:42. > :43:45.cheese. I started with the roux. I have the cheese, I don't want to
:43:46. > :43:52.burn it. Take it off and add everything.
:43:53. > :43:55.Next he adds eggs, breadcrumbs, mustard and Worcester sauce. The
:43:56. > :44:00.secret of a good rarebit is balancing the ingredients.
:44:01. > :44:06.I have never made a cheese sauce with eggs in it. It is important not
:44:07. > :44:11.to add it to the heat, or it gets scrambled. Warm enough to melt the
:44:12. > :44:18.cheese but not hot enough to cook the eggs. Good idea.
:44:19. > :44:24.He starts on the sweet element, a mango delice. It is made with a
:44:25. > :44:28.sponge and topped with a raspberry glaze.
:44:29. > :44:36.I am not a caky man in the kitchen. He begins with the sponge base. Then
:44:37. > :44:40.adding a mango mousse layer to the sponge.
:44:41. > :44:46.How satisfying is that, Ade? Lovely. A good party. When are the kids
:44:47. > :44:54.arriving! The diners for the traditional afternoon tea are a
:44:55. > :44:57.group of Pearly Kings and Queens. They are a London charitable
:44:58. > :45:01.tradition. We are like a family. We love going
:45:02. > :45:07.out in groups. We all love surprises! I am really looking
:45:08. > :45:15.forward to my tea today. We usually go locally but this is a real treat.
:45:16. > :45:19.One hour and 20 minutes to finish on the passe.
:45:20. > :45:25.Les is making the yellow and pink sponges for the battenburg.
:45:26. > :45:36.His gazpacho soup is ready but will need half an hour to set. You have
:45:37. > :45:41.to get this in the freezer. You are going to get bits in your's - it has
:45:42. > :45:45.to be completely clear. Are you going to be ready in time? Do not
:45:46. > :45:58.know, chef! And you can find out how they got on
:45:59. > :46:07.later in the show. Still to come this morning - Antonio and Gennaro
:46:08. > :46:10.are making a family style ragu on a balcony overlooking the Amalfi
:46:11. > :46:15.Coast, made with spare ribs, sausages and beef, and it looks
:46:16. > :46:18.fantastic! It may be the longest day of the year, but I am hoping for the
:46:19. > :46:27.quickest omelette ever from the chefs. Will they be landing "sunny
:46:28. > :46:31.side up" or will it "dawn" on Jason that he is capable of getting to the
:46:32. > :46:38.centre of the pan?! I never liked the summer solstice much anyway, I
:46:39. > :46:44.prefer the "egg-uinox"! You can only do that once a year! And four Jackie
:46:45. > :46:50.Stewart, will it be his food heaven or food hell? You can find out at
:46:51. > :46:54.the end of the show. Coming next, a man with a restaurant empire which
:46:55. > :47:00.covers every corner of the globe. And right here in London, he has his
:47:01. > :47:09.restaurant as well. Something simple on the menu for you? Yes, I thought
:47:10. > :47:18.this time I would do something really simple for you. What is the
:47:19. > :47:28.basis of it? Basically, we are taking a piece of pork, a litre of
:47:29. > :47:33.water, 300 grams of salt which are then wash off, and leave it for 24
:47:34. > :47:38.hours. And the chutney you are making, you are making it in two
:47:39. > :47:42.separate pans, the sugar in one, and the tomatoes in the other? Yes,
:47:43. > :47:45.well, we did that in rehearsal, but you can stick it all in the same one
:47:46. > :47:51.together. You are making it even easier?! Yes! This is just smoky
:47:52. > :47:55.bacon. We are going to make crumbs of this to put it into the
:47:56. > :47:59.mayonnaise. I thought Jackie was a bit of a traveller, but you are
:48:00. > :48:03.keeping up with him, whereabouts have you just come back in from,
:48:04. > :48:07.because you have got restaurants all over the place at the moment? I have
:48:08. > :48:16.just got back from Hong Kong at the weekend, with my friend, doing a
:48:17. > :48:18.dinner at our new restaurant, to raise money for the foundation.
:48:19. > :48:26.Then, Tuesday morning, after the dinner, I left Hong Kong and I went
:48:27. > :48:29.down to Bangkok to look at the new projects down there which we are
:48:30. > :48:35.going to be doing next year. I was there for a day, and then left their
:48:36. > :48:39.to go to Jakarta, to look at another project which we will be doing there
:48:40. > :48:44.in about two years' time. And New York is on the cards? Next year,
:48:45. > :48:50.yes. They are building that at the moment. Pollen Street Social is your
:48:51. > :48:58.main one, so tell us what you are doing now? I want to get these super
:48:59. > :49:04.crispy. At the same time, I want to be able to use the fat to make the
:49:05. > :49:08.mayonnaise. That is what this is, bacon fat, which I am putting in
:49:09. > :49:14.here, for the mayonnaise. Starting with some oil and mustard and then
:49:15. > :49:22.you take the fat from the bacon. And we are going to make the chutney.
:49:23. > :49:25.And with this recipe, from the book, it is the first time I have done a
:49:26. > :49:30.book which is properly for home use. It is for people to use at
:49:31. > :49:38.home. This is your first one on your own? Yes, it is exciting, being able
:49:39. > :49:41.to use all of our recipes from the restaurants around the world,
:49:42. > :49:49.simplifying them so that you can do them at home. I am going to take
:49:50. > :49:56.this brioche and toasted for you so it is ready. So, why are you over in
:49:57. > :50:04.that neck of the woods? My wife is from the Philippines, and I don't
:50:05. > :50:10.know, I fell in love with the food in Asia, and the different areas,
:50:11. > :50:14.and my business partner, who owns part of my company, she is based in
:50:15. > :50:19.Singapore, and opportunity knocked for us to open a restaurant out
:50:20. > :50:29.there, and it just blossomed. This is your Karim El Ahmadi. And it just
:50:30. > :50:34.blossomed from there. It became really popular out there. Out of all
:50:35. > :50:39.of the restaurants, where did you get your inspiration from? You
:50:40. > :50:44.cannot sleep come on really, you have got... ! How many have you got
:50:45. > :50:51.in London? I slept well last night when I got in! We have got six
:50:52. > :50:55.restaurants in London. We have a massive team working for the
:50:56. > :51:01.company. One of our head chefs was on with you the other week, each
:51:02. > :51:06.restaurant is run by a chef who is normally a shareholder in the
:51:07. > :51:19.business. And we have a big head office over in Soho, and I hate the
:51:20. > :51:24.word lab, but it is like a culinary centre, where we have thousands of
:51:25. > :51:27.books, all of the operations. And we all work together, coming up with
:51:28. > :51:31.new ideas, new techniques, new uniforms, new plates come
:51:32. > :51:35.everything, it is always on the move, we never stand still. We are
:51:36. > :51:40.never satisfied with what we achieved last week. We are always
:51:41. > :51:44.trying to make something better for next week. That is what sets us
:51:45. > :51:50.apart. When we are travelling, like this week, two of the head chefs
:51:51. > :51:54.came with me, we were dining in different restaurants, picking up
:51:55. > :52:00.new ideas, new techniques, to make us bigger, better, faster, stronger.
:52:01. > :52:05.So, it is Asian flavours as well, so what have you done, caramelised the
:52:06. > :52:09.two? Yes, chucked in all of the ingredients, the lemon grass,
:52:10. > :52:14.tomatoes, onions, garlic, and we are just going to jam it down, as simple
:52:15. > :52:26.as that. And the Karen Allen speeds up the cooking time? Parliament
:52:27. > :52:31.again, different techniques that you have got, not just a standard
:52:32. > :52:43.recipe? If I was just owing to do a pork belly burger for you, it is not
:52:44. > :52:48.really that exciting. It would make less washing up, though, wouldn't
:52:49. > :52:55.it?! This has been simply cooked in the water. Just slice it as quickly
:52:56. > :53:00.as you want. It is nice and you see still. How long have you cooked it
:53:01. > :53:05.for? This, for about an hour and a half. When you put it in the fridge,
:53:06. > :53:11.all the fat goes back together again. So, we are going to pan fry
:53:12. > :53:23.that. The chutney is in the fridge? Yes. We just jam it down. Is that
:53:24. > :53:28.one of the Asian influences? Yes, what it is, it is just coming up
:53:29. > :53:32.with new ideas. We just put tomato chutney with normal pork belly, that
:53:33. > :53:37.is not that exciting. So it is about new ideas. I had something out in
:53:38. > :53:50.Thailand, and it was really different. There is your onions as
:53:51. > :53:55.well. Your burger buns. And the great thing, you can prepare it in
:53:56. > :54:01.advance and put it in the fridge. You could even stick it back in the
:54:02. > :54:05.oven and roast it with some roasted vegetables, and then you have got
:54:06. > :54:18.roasted pork. And it does not take very long to cook. They go on there
:54:19. > :54:26.like that, really simple. This is like super simple, as simple as it
:54:27. > :54:38.gets. And you call it BBLT? Yes, just a bit of a joke on the BLT, you
:54:39. > :54:42.know?! It is BLT, hip-hop style! And then, you have used the bacon fat,
:54:43. > :54:50.like you said, making sure it is really cold for this, nice and
:54:51. > :54:59.chilled. A bit of the old chutney on there, James.
:55:00. > :55:12.That is a serious burger. Then we stick the bread tops on there. And
:55:13. > :55:14.that is my BBLT. Where can people in the world go to eat that? You have
:55:15. > :55:27.to buy the book. Easy as that! Not on the menu yet, then! That is a
:55:28. > :55:35.good answer! I do not know how you are going to start this. Look at
:55:36. > :55:41.that! I mean, smoky bacon, mayonnaise, great. But you need to
:55:42. > :55:48.cook it for a long time, really low. Exactly, and then... Ally going to
:55:49. > :55:53.get right through this, do you think? Start at one end and work
:55:54. > :55:57.your way through. Meantime, let's head back to Bridport in Devon,
:55:58. > :56:17.where Susy Atkins has been searching for a wine to go with this.
:56:18. > :56:23.Jason, the big question for your BBLT is whether to go for a red or
:56:24. > :56:27.white wine. You could go for a red, just make sure it is something soft
:56:28. > :56:32.and juicy. A light read like this Burgundy would be a good choice. But
:56:33. > :56:35.because we have got the tomato chutney, the lettuce and the mayo, I
:56:36. > :56:38.have decided to go for a white wine. On the one I have chosen is the Cape
:56:39. > :56:45.Heritage Reserve Selection Chenin Blanc.
:56:46. > :56:54.South Africa's hugely popular grape has a juicy style, and it is
:56:55. > :57:01.absolutely my favourite white wine for matching with summary dishes,
:57:02. > :57:08.pork or chicken and salad. And it is extremely fruity, with pears and
:57:09. > :57:17.citrus and apples in there. This is a sunny, warm climate wine, which is
:57:18. > :57:22.what I think we need to take on the punchy flavours of the tomato
:57:23. > :57:26.chutney. It is not oaky, and it will cut through the bacon mayo Naze, and
:57:27. > :57:32.of course, the wonderful pork belly. And then on the finish, we have that
:57:33. > :57:36.hint of sweetness, just a little bit which I think it is great with the
:57:37. > :57:46.two which is in the chutney. -- with the sugar.
:57:47. > :57:53.Indeed, this would be perfect on a warm day like today. Crystal Clean,
:57:54. > :57:58.it has got loads of apples, which works really well with the pork
:57:59. > :58:04.belly. If you tasted it blindfolded, it would almost be like cider. It is
:58:05. > :58:11.sun in a glass, really. He needs to be a wine expert! Jackie, what do
:58:12. > :58:21.you reckon? Lovely. This is a galaxy of flavours. To reflect. It is time
:58:22. > :58:32.to see how our Celebrity Masterchef hopefuls got on, preparing Tfor
:58:33. > :58:36.those pearly kings and queens. Janet now pipes her blueberry
:58:37. > :58:41.parfait mix into lollipop moulds. She can now turn her attention back
:58:42. > :58:46.to her brioche. She begins filling them with the mushroom Duxelles, a
:58:47. > :58:53.mixture of finely chopped mushrooms, shallots and butter, cooked down to
:58:54. > :58:59.a paste. They look fabulous, they are beautiful, why are you in such a
:59:00. > :59:06.fuss? It is like an artwork, isn't it? It is only a mushroom Duxelles.
:59:07. > :59:13.It may be to you, it is half a day of my life! Ade prepares the bread
:59:14. > :59:23.for his Welsh rabbit. It is going quite well! Then he tops the delice
:59:24. > :59:36.with the Rosebury glaze, allowing it time to set. Is that enough on top?
:59:37. > :59:43.Yes. I love rarebit, a bit of HP sauce on it, lovely. I do like mini
:59:44. > :59:50.Scotch eggs. As an old wartime soldier, a bit of Battenberg is good
:59:51. > :59:54.for you! Les Dennis's big challenge is to construct his Battenberg. He
:59:55. > :00:03.needs to level it off and then create a distinctive coloured
:00:04. > :00:08.quarters. How are we doing, Les? OK, I think. I do not want to put too
:00:09. > :00:16.much jam on. We need to go a bit quicker, Les, OK? All right.
:00:17. > :00:19.Janet's brioches are ready. They look lovely! They look brilliant,
:00:20. > :00:36.don't they? rare bits. It is time to see if his
:00:37. > :00:46.mango delice has set. Hey! Look at that! How cool is that?
:00:47. > :00:50.That is not bad, is it? Guys, five minutes before we have to serve.
:00:51. > :00:56.On the other side of the kitchen, Janet is about to find out if her
:00:57. > :00:59.lollipops have set. Just.
:01:00. > :01:03.. Just. Now she has to dip them in the
:01:04. > :01:14.melted chocolate. Is it right? I have it.
:01:15. > :01:19.I have lost it! I've got it. Dip it and stand it in that.
:01:20. > :01:30.Oh, no! I have to put them back in the freezer.
:01:31. > :01:37.Fill that on to two plates. Nice, nice, nice. Just the gazpacho
:01:38. > :01:44.to go, Les? Yes. With seconds ticking away, Les has
:01:45. > :02:03.to master the art of the siphon gun. Give it a good shake. Alps! -- oops.
:02:04. > :02:12.Service is due to start but Janet is still having problems.
:02:13. > :02:16.They are not set. How long? Another ten minutes.
:02:17. > :02:20.We have to send this and come out with the parfaits at the end. I
:02:21. > :02:33.can't wait any longer. Lovely. Lovely. Well done.
:02:34. > :02:46.Right. OK. Stick them in. Staying up. That's it. Lovely.
:02:47. > :02:51.Please, don't slide down the stick! Right, I only have seven as the rest
:02:52. > :02:56.would not set and everything else has gone in but these are worth the
:02:57. > :03:02.wait. Les' sweet dish is a battenburg
:03:03. > :03:07.cake. Fantastic. Absolutely fantastic. I
:03:08. > :03:12.love battenburg. But this is homemade, obviously. I normally buy
:03:13. > :03:18.mine in the shop. So this is special. Really nice.
:03:19. > :03:26.He has also made a gazpacho jelly, topped with a gazpacho foam.
:03:27. > :03:30.Hmm... It is tasty. Yes, very, very nice.
:03:31. > :03:33.Next up are Brian's mini Scotch eggs.
:03:34. > :03:39.That's very nice. Very tasty the Scotch egg.
:03:40. > :03:43.Followed by rhubarb macarroons. Absolutely gorgeous. They are
:03:44. > :03:51.macarroons, they are nice and crispy but you have that lovely soft creamy
:03:52. > :04:00.rhubarb flavour. It is really nice. Janet's savoury dish is
:04:01. > :04:07.mushroom-filled brioche. Gorgeous. The mushroom is in the
:04:08. > :04:11.middle. The lightness of the pastry is quite amazing.
:04:12. > :04:15.Of course we are all cures to know why and how you get the mushroom in
:04:16. > :04:21.the middle. But it really is delicious.
:04:22. > :04:28.She's also made blueberry parfait lollipops, coated in dark chocolate.
:04:29. > :04:32.Gorgeous. That looks delicious. Oh, gorgeous.
:04:33. > :04:35.That bit of chocolate on the outside.
:04:36. > :04:44.Absolutely beautiful. It really is delicious. It is, isn't it? It is!
:04:45. > :04:49.Finally, it is Ade's mango delice. It is mango mousse layered with
:04:50. > :04:54.sponge and topped with a raspberry glaze.
:04:55. > :04:59.Mango and raspberry delice and that is delicious! It is absolutely
:05:00. > :05:06.beautiful. That is her second helping! It is my third! Now I've
:05:07. > :05:11.put on four pounds! He's also made Welsh rarebit.
:05:12. > :05:17.I am very impressed with whoever did this. I would like to meet them and
:05:18. > :05:27.find out how, so I can do it myself! The chefs that have done it, ten out
:05:28. > :05:32.of ten. Five stars. Brilliant! We got there in the end. It was a
:05:33. > :05:38.little tight. They could have pushed a bit harder in the first hour or
:05:39. > :05:45.two. It would have made it easier. We had an issue with Janet's parfait
:05:46. > :05:51.but the ones she served were very nice. I think they did pretty well.
:05:52. > :05:58.A great day and the finals week has started with a real bang! Next week,
:05:59. > :06:02.the remaining celebrities are faced with a tough baking challenge. It is
:06:03. > :06:08.time to answer some of your foodie questions. Each caller helps to
:06:09. > :06:12.decide what Jackie is eating at the end of the show. First on the line
:06:13. > :06:18.it is Helen from broad stairs. What is your question for us? I was
:06:19. > :06:21.wondering, I am looking for something different to do with
:06:22. > :06:27.chicken thighs. Vivek, you have to do that one.
:06:28. > :06:43.Absolutely. Just marinade the thighs. Debone or leave it in,
:06:44. > :06:51.marinated with marinated with yoghurt, cumin, garam Marsala, or do
:06:52. > :06:55.a butter chicken. Cooked down with tomatoes and butter and simmer it
:06:56. > :07:00.down with a sauce. A deadly butter chicken.
:07:01. > :07:04.It is! What dish you would you like to see, food heaven or food hell?
:07:05. > :07:11.Food heaven, please. And Kevin, what is your question for
:07:12. > :07:15.us? A friend of mine has given me Iberico pork chops.
:07:16. > :07:22.A very good friend that is the ultimate pork. So the, chops, what
:07:23. > :07:27.do you want to do with them? When he has finished being your friend, can
:07:28. > :07:32.he be mine. Don't do a lot to them. Pan fry them. Then let them rest.
:07:33. > :07:38.Two to three minutes each side. Don't be scared to serve them pink.
:07:39. > :07:47.With the fat in the pan, toast pine nuts. Grate in lemon juice or confit
:07:48. > :07:52.shallots, cook it down and add parsley, dress them with that.
:07:53. > :07:57.Good luck with those. What dish would you like to see, food heaven
:07:58. > :08:04.or food hell at the end of the show. A fellow Scotsman, it has to be food
:08:05. > :08:11.heaven! A fellow Scotsman, there you go! Grace, what is your question for
:08:12. > :08:17.us? Good morning, James. I normally buy bottled mango cute, I wonder how
:08:18. > :08:22.to do it at home? For starters, look for the green mangos. They don't
:08:23. > :08:28.work with the ripe mangos. You have to have the raw mangos. Peel them
:08:29. > :08:35.and dice them up. Lose the stone. Then cook them with lots of sugar,
:08:36. > :08:41.black onion seeds, Nigella and fennel seeds if you like chilli, a
:08:42. > :08:46.bit or no need. No onions whatsoever.
:08:47. > :08:51.Just green mangos? It is like a jam made from mangos.
:08:52. > :08:59.Slowly cooked? Yes. Good luck with that, food heaven or
:09:00. > :09:03.food hell? I will have to make it food heaven as Jackie comes from
:09:04. > :09:09.Dumbarton. Have you been calling your mates? !
:09:10. > :09:13.Right it is time for the Omelette Challenge.
:09:14. > :09:19.This is close. It will be a quick Omelette Challenge. Like the start
:09:20. > :09:26.of an F1 Grand Prix! Let's get the clocks on the screens, please. A
:09:27. > :09:50.three-egg omelette cooked as fast as you can. Three, two, one, go!
:09:51. > :10:05.It's the speed at the end. Right... Well, they are both
:10:06. > :10:13.omelettes! Well, kind of... ! I like the way you lot stand back and go
:10:14. > :10:22."yes"! Well, look at this. It's... It's... It's getting there! It's an
:10:23. > :10:28.omelette. Yes, just five minutes under the grill.
:10:29. > :10:35.Vivek, do you think you were quicker? No.
:10:36. > :10:39.You were not! I was slow. I reckon 22.
:10:40. > :10:45.Have you been practising? No. It was slow. I know.
:10:46. > :10:48.22. 56. For that and because you are on the show, Jackie, we have a
:10:49. > :11:03.special bit of noise coming from the bin. You are both going in there.
:11:04. > :11:07.Ready... So will Jackie get his idea of food heaven? Rice pudding with
:11:08. > :11:09.clotted cream and a raspberry/strawberry sauce and mini
:11:10. > :11:14.doughnuts. Or food hell? Curried mussel soup with French bread. Well
:11:15. > :11:20.while these two make their choices, here is a little VT of Gennaro
:11:21. > :11:26.Contaldo and Antonio Carluccio. The Two Greedy Italians are on the
:11:27. > :11:38.Amalfi coast, cooking a classic family ragu. Enjoy this one.
:11:39. > :11:50.Ragu in Italy is like the Sunday roast in Britain.
:11:51. > :11:55.What are you doing here? I am making a Neapolitanragu.
:11:56. > :12:02.The pork sausages cut in a large chunk. Then I will have some spare
:12:03. > :12:07.ribs. Pork spare ribs. They are cut in half. Be careful with your hands
:12:08. > :12:14.when you cut it. Then I have this fantastic beef with
:12:15. > :12:20.a bit of fat inside. It has a little bit of grizzle. I will cut that
:12:21. > :12:27.rough. This one you can make it with any kind of cheap cuts of meat. The
:12:28. > :12:34.cheapest meat, the better the taste. There is a nice bit of fat inside.
:12:35. > :12:40.When it slowly cooks, it melts and gives flavour to the meat. If there
:12:41. > :12:49.is too much fat, you can always take it out later.
:12:50. > :13:04.Now I seal the meat. You have to brown it. Then when it
:13:05. > :13:10.is brown we will cook it and it releases the goodness from inside.
:13:11. > :13:14.May I stir the pasta it is overboiling.
:13:15. > :13:29.Keep an eye of it. Be careful of your shirt! Next a bit of salt.
:13:30. > :13:35.Why now? It balances better. Next a bit of pepper. And now, while
:13:36. > :13:43.it is cooking I will put in an onion.
:13:44. > :13:48.Stir the pasta properly! I chop the onions rough. It will cook for a
:13:49. > :13:53.couple of hours. Cooking for a couple of hours, the onions will
:13:54. > :14:01.melt. So make sure it is rough onions.
:14:02. > :14:06.Fantastic o, then you stir it. It is a lovely colour.
:14:07. > :14:17.I know. I am hungry! OK, you still have a couple of hours. Then some
:14:18. > :14:27.wine. Then I need to evaporate the little wine that is inside. It is so
:14:28. > :14:29.simple. You need to add some puree. Tomato puree. Then
:14:30. > :14:34.simple. You need to add some puree. Tomato puree. water inside it. A
:14:35. > :14:40.nice bit of water. And now the alcohol is almost gone
:14:41. > :14:51.so I stir this one in. But you have to make sure that you stir it. Don't
:14:52. > :14:57.just put a big lump inside. Make sure you dilute it properly. Then
:14:58. > :15:06.you get three tins of nice tomato. All chopped up. Big chunks as well.
:15:07. > :15:12.This is going to cook for two hours. This in my opinion is cooked more in
:15:13. > :15:18.the south. I don't see it in the north it is bits and pieces that are
:15:19. > :15:23.inexpensive and add to the lovely sauce.
:15:24. > :15:35.Next the garden flavour. So get a nice handful of basil. Break it...
:15:36. > :15:43.Push it inside and then you get, you can really smell it. Then
:15:44. > :15:51.two-and-a-half hours to go. Are you ready, ant ownow? Yes, I am! Then it
:15:52. > :16:01.is all bubbling along. It looks very good.
:16:02. > :16:09.Now it is all tender. My goodness.
:16:10. > :16:15.Now I can put the pasta in. Why I'm cooking so good? ! Why don't
:16:16. > :16:32.you wait to taste it before you say that! All right! All right! It looks
:16:33. > :16:37.so good. Even the bone is soft. There are two courses here. There is
:16:38. > :16:42.the starter with the pasta. And then all the different cuts of the meat
:16:43. > :16:47.you can have later with a lovely salad with the sauces. And you can
:16:48. > :16:51.dip the bread inside. Traditionally, the pasta is the
:16:52. > :16:56.first course. On the rare occasion when the meat was served as a second
:16:57. > :17:01.course, there was never much to go around. So better for the family to
:17:02. > :17:14.be filled up on pasta. Hmm! Very good.
:17:15. > :17:32.But lucky for us today, we are able to indulge.
:17:33. > :17:48.You can see the meat, it is all ever so tender.
:17:49. > :17:51.My God... So this is raguNapolitano. With spare ribs, sausages and a
:17:52. > :18:00.fantastic garden salad. Well done.
:18:01. > :18:07.And you can see more from those boys next week. Time to see whether
:18:08. > :18:14.Jackie will be facing food heaven or food health. We have not got your
:18:15. > :18:19.wife's Rosebury jam to go with it, but we are going to do a nice little
:18:20. > :18:24.compote with it, hopefully. We have got all different types of
:18:25. > :18:28.vegetables as well. But that is not what you are going to get, you are
:18:29. > :18:33.going to get food heaven, because this lot have decided to choose it
:18:34. > :18:44.as well. So, we will lose this one. First thing we will run through the
:18:45. > :18:55.doughnut recipe. You have got two, sugar, flower, water and salt. This
:18:56. > :19:03.is a bit of a serious rice pudding, because you use for that milk,
:19:04. > :19:10.double cream, butter, sugar and a tub full of clotted cream. Just what
:19:11. > :19:15.I like! We have got some vanilla, which of course is a spice, so it is
:19:16. > :19:19.technically part of your five a day! And we have got some nutmeg to go
:19:20. > :19:25.with it. We are going to hit up the milk and the cream. So we pop that
:19:26. > :19:32.straight into the pan. Do you want these strawberries halved? That
:19:33. > :19:42.would be great, thank you. So, we just warm this up. And slice that.
:19:43. > :19:48.Do you venture much in the kitchen? Unfortunately, I could not boil an
:19:49. > :19:53.egg, I am completely useless person in the kitchen, but I do like my
:19:54. > :20:03.food. Basically we just slice this like that. And that is... ? That is
:20:04. > :20:09.vanilla. You need to infuse it. And then we have got some nutmeg. Which
:20:10. > :20:15.you can finely grate. Jason is over there, doing his model pose. Tell us
:20:16. > :20:21.what you are doing with the doughnuts? I am putting the flower,
:20:22. > :20:28.the East, the butter, and I am going to add some water. And then we are
:20:29. > :20:31.ready to rock 'n' roll. You do look like you are on the shopping
:20:32. > :20:37.channel, advertising a kitchen mixer, or something like that! And
:20:38. > :20:46.check them out! This is where I am going wrong, you see?! Most stylish
:20:47. > :20:59.man, I am. Who is number one, then? You!
:21:00. > :21:06.So, basically, we are going to warm this up, the milk, the cream, the
:21:07. > :21:09.nutmeg and the vanilla. And then we have got this. This is pudding rice,
:21:10. > :21:17.so it is very different to other kinds of rice. It soaks in all of
:21:18. > :21:22.the liquor. I do not know what mummy did. I was going to mention it
:21:23. > :21:27.later, because your family, when you started in F1, your family were not
:21:28. > :21:33.impressed with you racing, although your brother was a racer? My father
:21:34. > :21:39.was OK, my mother was absolutely against it. She never recognised
:21:40. > :21:44.ever, in my entire career, that I had ever driven a racing car. Even
:21:45. > :21:48.when you won the World Championship? Nothing! When I
:21:49. > :21:53.finally retired, I went up to Scotland to tell her that I was
:21:54. > :21:58.retiring, and I went in to see her, by which time she was in a little
:21:59. > :22:02.home. And I said, mummy, I have come up to tell you, I have just retired
:22:03. > :22:06.from racing just and all she said was, you are well out of it, and
:22:07. > :22:11.then had a big laugh. That was the end, there was no well done or
:22:12. > :22:17.anything. Did she ever come to any of the races? Never. No, she never
:22:18. > :22:21.recognised I was a racing driver. Whatever happened in my life. My
:22:22. > :22:30.shooting was all right, my motor racing... Is that because of the
:22:31. > :22:33.danger, your brother? My brother had a bad accident and severely damaged
:22:34. > :22:37.and elbow, which never recovered properly, socially was very highly
:22:38. > :22:43.strung and it did not do her any good, the racing. She announced that
:22:44. > :22:47.there was only ever one racing driver in the family, and he had
:22:48. > :22:57.just retired, and that was my brother. I never raced under my own
:22:58. > :23:05.name, to begin with. Just because of Mummy. Right, basically, we are
:23:06. > :23:09.going to hit this up. You start to heat up the milk and the cream, and
:23:10. > :23:15.this is where we get a bit serious, because we take a little bit of
:23:16. > :23:20.butter. A little bit! And this is where we get even more serious, we
:23:21. > :23:23.have got the doughnut mixture, which Jason has made. Normally, when you
:23:24. > :23:29.do doughnuts, you allow the mixture to proof, and then you break them
:23:30. > :23:35.down, and then you prove it again. So, you would bake it again. But we
:23:36. > :23:39.are going to do smaller ones. This is a fancy technique which I learned
:23:40. > :23:42.this morning. Normally you do it with the tip of your fingers like
:23:43. > :23:47.this, but this is your way of doing it. Yes, when you have done
:23:48. > :23:54.thousands of naan breads in your life... Depending on the size of the
:23:55. > :23:57.dough, you use your finger. I am using the smallest finger and
:23:58. > :24:06.rolling it around. But you do need to prove it. Also in India, they do
:24:07. > :24:09.that famous... They do these doughnuts, which they make out of
:24:10. > :24:15.condensed milk? Yes, and milk powder. Deep-fried. You do not have
:24:16. > :24:26.a low-fat dessert in India, do you?! No. And then you put it in
:24:27. > :24:33.sugar syrup? Correct. Basically I have forgotten this while I was
:24:34. > :24:40.talking. No wonder Helen thinks this is fattening! Don't worry about it,
:24:41. > :24:46.just stick the clotted cream in. We hit it up and then we pour this on
:24:47. > :24:56.top of the dish. Over like that. Making sure I do not spirit on
:24:57. > :25:02.Jason's shoes. Careful! That will go in the left-hand side of the oven,
:25:03. > :25:07.about 350 degrees. It needs a good 45 minutes. Stir it after ten
:25:08. > :25:18.minutes, so you get the rice mixed in. If you can deep-fried me the
:25:19. > :25:26.doughnuts, that would be great. I am frying them slowly, 190 degrees.
:25:27. > :25:30.Chuck these in as well. We spoke earlier about the British Grand Prix
:25:31. > :25:35.being extra special this year. If anybody is just waking up, it is two
:25:36. > :25:41.weeks' time at Silverstone, a special year this year? That's
:25:42. > :25:44.right. A great collection of some of the greatest cars which have never
:25:45. > :25:48.raced, with the drivers, they are all going to be there, Friday,
:25:49. > :25:52.Saturday and Sunday, driving a parade, with all of these great
:25:53. > :25:55.cars, and of course, this great battle between Lewis Hamilton and
:25:56. > :26:02.Nico Rosberg, which is absolutely serious. And it will only get more
:26:03. > :26:05.intense as the season progresses? No doubt. Mercedes has been
:26:06. > :26:10.overpowering towards everybody else. Ferrari are slowly catching up, and
:26:11. > :26:16.Red Bull are not out of the picture, having won in Canada. They have
:26:17. > :26:24.replaced Mark Webber, who is a great pal of yours. I love raspberries. In
:26:25. > :26:31.Scotland, raspberries are the best in the world. And you have got the
:26:32. > :26:36.rice pudding here. Oh, that is delivering well, it looks great! And
:26:37. > :26:39.then we have got our doughnuts as well. One thing I could not believe,
:26:40. > :26:44.there are still tickets available for the British Grand Prix? Yes, you
:26:45. > :26:47.can still get in, I do not know about the really good grandstand
:26:48. > :26:51.tickets, that there is certainly room for everybody. There has never
:26:52. > :26:55.been a day like this before, on the Thursday, when you can come to
:26:56. > :26:59.Silverstone, see all the drivers under cars up close and personal on
:27:00. > :27:04.a walk in the pit lane, which is fantastic. And it makes it extra
:27:05. > :27:09.special, because of the anniversary. And you are shooting off tomorrow to
:27:10. > :27:19.the Grand Prix? I am going to Austria just for the day. Who do you
:27:20. > :27:23.think will win? As I left this morning, the Mercedes were first and
:27:24. > :27:27.second fastest. Alonso is a very good, very mature driver. We are
:27:28. > :27:32.going to stick the doughnuts on there. Just to finish this off, you
:27:33. > :27:38.have got the doughnuts, clotted cream, rice pudding, with fruit to
:27:39. > :27:43.go with it on the site. Somebody at home, from the NHS, will be working
:27:44. > :27:49.out the nutritional content of this! Not fattening at all! It has got
:27:50. > :27:57.fruit with it, so it is two of your five a day! Dive into that and tell
:27:58. > :28:04.us what you think. Look at that! And to go with this, Susy has chosen a
:28:05. > :28:15.Muscat de St Jean de Minervois, ?5 from Sainsbury's. I am going to have
:28:16. > :28:18.to have a doughnut, I think. It is a bit serious, you do not have to put
:28:19. > :28:26.the doughnuts with it! I have never had it with doughnuts before. I have
:28:27. > :28:33.not, either, I just made it up! What about the rice pudding, any good?
:28:34. > :28:39.Rice pudding, very good. I will give you three stars for the rice
:28:40. > :28:45.pudding. Not out of five! That is all for today. Thanks to our guests
:28:46. > :28:50.and thanks to Susy Atkins for the great wine choices. All of the
:28:51. > :28:54.recipes from today are on our website. We will be back live next
:28:55. > :28:59.week at the usual time of ten o'clock. In the meantime, have a
:29:00. > :29:01.great weekend and enjoy the Grand Prix tomorrow.