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