21/06/2014 Saturday Kitchen


21/06/2014

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Transcript


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weekend started with our sensational line-up of world-class food. This is

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Saturday Kitchen Live. Welcome to the show. With me in the

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studio are two great chefs. The man in charge of three of London's most

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popular Indian restaurants, including Cinnamon Club, it is Vivek

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Singh. If you think running three restaurants is impressive, next to

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him is a chef that has restaurants stretching across three continent,

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with the jewel in the crown, Pollen Street Social, it is Jason Atherton.

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Good morning to you both. Something for the barbecue today?

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Lamb two ways. One from Punjab, and another, two versions.

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And a green salsa with that? Correct, a green coriander chutney.

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That I will do! Great. Jason, what are you making? This is the most

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simple dish I have ever made on the show.

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What are you doing? A slow-cooked pork belly. Pan fried, cooked in a

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brie much bun with lettuce, mayonnaise made with pork fat.

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He says it is the most simple thing ever done. It is, to be honest. Two

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great dishes to look forward to. Also a great line-up of foodie films

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from Rick Stein, Celebrity MasterChef and the Two Greedy

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Italians, Gennaro Contaldo and Antonio Carluccio. The special guest

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today is one of my all-time heroes. One of the finest motorracing

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drivers there has ever been. I have waited almost nine years to say

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this! Please welcome to Saturday Kitchen, Sir Jackie Stewart! Where

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do we start? I suppose we have to start with the race tomorrow. How do

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you think that this year is going with the F1 season? Well, the

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domination of Mercedes. The domination of the drivers.

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There is a great story there? Terrific, Nico Rosberg and Lewis

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Hamilton. I think that Rosberg has a great head on his shoulders. A

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consistent smooth way is maybe a way to win some of the races. But it

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will be tough. I can't see anyone else winning the World Championship.

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It will be those two, by which of the two? Hamilton? He has a little

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more experience of winning but on the other hand, Rosberg has had a

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father that has won the World Championship. He wants it. This

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would be the year for him to do it. So it is possible. But also the

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British Grand Prix coming up. That is a couple of weeks away. We

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have to talk about food. At the end of the programme I will cook either

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food heaven or food hell. It is up to the chefs and some viewers which

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you are eating. So food heaven, if you can pick anything from around

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the world on your travels? I have spoken about this before, my father

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was a great man for food. My grandfather was a gamekeeper. So the

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Second World War ended when I was growing up. We would get pigeon,

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rabbit, tripe, duck, all of the stuff that a gamekeeper would

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supply. He was a great fisherman. So a few salmon.

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I am panicking as they are not on the list you sent me! I know that

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but it was part of my life at that time. But mince and tatties in

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Scotland. They call it here shepherd's pie, the posh folk.

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I know you love the rice pudding? I have always loved that. That was

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inexpensive. My mother made it and now Helen, my wife makes fantastic

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raspberry jam. So that is food heaven. What about

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the dreaded food hell? Mussels. Never liked them. I quite like

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oysters, shrimp. A lot of fish but for some reason I don't like

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mussels. Well, we may change that by the end

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of the show. So either rice pudding or a bowl of

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mussels. For food heaven, it is rice pudding with clotted cream and a

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raspberry/strawberry sauce and mini doughnuts. Or Jackie could be facing

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food hell, curried mussel soup with French bread.

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With white wine, garlic, shallots, lemon juice, curried powder, and

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served with toasted French bread. You will have to wait until the end

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of the show to see which one he gets. If you would like to ask a

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question, call this number: You may get to put your questions to us live

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later on. If I get to speak to you I will be asking if Jackie should be

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facing food heaven or food hell. Hungry? Reasonably! First up cooking

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this morning, is Vivek Singh. There are some kebabs, I believe here? We

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have lamb mince. I am turning it into a spiced lamb kebab.

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So suet there too? Yes. I have cumin sea salt. Some ginger, garam

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Marsala, garlic and a green chilli. You say that this comes from

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different areas of India? Correct. Before the partition, Punjab was one

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big thing. Now the Pakistan side of Punjab, where Lahore sits, they do

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the kebabs differently from the rest of the country. In Punjab, on the

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Indian see you see more tandoori influence. We do a lamb seekh kebab.

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But this is a popular dish over there? Possibly in the top three.

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What is the most popular dish? I would say it is a tandoori chicken.

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The second is a lamb seekh kebab, the third, probably, is the

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stir-fried chilli chicken. So what spices are in there? Cumin,

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gash ram Marsala. Red chillies, ginger, garlic and green chilli.

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Any herbs in there? I have just mixed it up, I will add the

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coriander that will go into it. The heat of that is from the spice?

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Yes. When we say garam marshala is the

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heat inducing spices but there is no chilli in there it is the heat

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inducing properties that it has. That is nicely mixed up.

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If you want to do this at home for the barbecue, you can use the same

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spices for chicken and beef? You would want to do it with beef. With

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chicken, if you are using thighs, you could.

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So I will mix this up and then let it rest so that the flavours develop

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and chill the mix down. Here is some that I made earlier.

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I have a mixture here of diced peppers, onions... A bit of

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coriander in there. So life is very busy for you. I hear

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you have been at the Taste Festival doing demon stations? Yes.

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If you have been, or if you have not, it is the perfect London

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picnic. The London restaurants come out to

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play, more than anything? Yes. A bit of coriander in there. That would be

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good. So, we have the kebabs, I am just

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wrapping them around the secures like this.

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When I think of India, I have only been to one area of India. That is

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the southern area. Kerala.

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I thought it was amazing. The prawns are spectacular. If you are a big

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foodie, where would you recommended to go? There is a lot of history and

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cooking around the north of India. Right from Kashmir to Punjab. A lot

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of cooking. Rajasthan is one of my favourite areas.

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A lot of rustic cooking going on there.

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So we have the salsa, that gets wrapped around the kebabs.

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Is that traditional? Yes. Are you just playing? No. This is a

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proper lamb seekh kebab. You could be saying anything to me!

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Yes, this is gulafi. It is like a coat.

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So like a little burger? That is exactly what it is.

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That act of pressing it down is called a chapli.

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If you would like to put your questions to either Vivek or Jason,

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call us on: Can you make me chutney with garlic,

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coriander, chilli, salt, sugar and a little bit of oil.

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In the meantime I am going to sweat some cabbage off. This is a garnish

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to use with the only grainates. You are constantly busy, there is a

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new book? I have just finished writing a book. I thought I should

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get it out of the way in time for the cricket! Do you still have the

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TVs in your kitchen? Yes, I do. Until recently they were put to use.

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Are they allowed to do that in the kitchens at your restaurant, Jason?

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No! Never! His is fantastic. In all of the kitchens they have TVs for

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the chefs to watch the cricket. Cool! Well, it is very long hours.

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Do you want a little bit of oil in here? A little bit of oil or a bit

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of... It is getting to you, is it? So a little bit of oil, black

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pepper, salt and sugar. You need the only grainates done as

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well? Yes. So the garnish, the cabbage and the

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only grainate, is that traditional? No, it is not. It is just to add to

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the dish. To make it nice and crunchy.

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?FORCEDWHITE So this kind of thing would be done even at home. These

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are the dishes that are in my new book. It is called Spice At Home it

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talks about the dishes that I grew up, and looks at how our home has

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changed in the last 20 years. The spices that people should look

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for, often you think it is complicated but what are the main

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spices to go for? There are a few main ones that people should have?

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It starts off with the basic cumin, coriander, chilli, peppercorn and

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fennel. These are the five cornerstone spices. These are the

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five to have that would be a good starting point. When you use them in

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various combinations and with other ingredients, they become your

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friends and then you go on to use other different spices, so the

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cloves, mace, cardamom... And a lot of onions? Of course, the onions are

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the base of most of our cooking. By the way we have these done on the

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wooden secures, they are soaked in water first to stop them burning.

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Yes, presoak the secures. There you go. There is a bit of

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coriander there? And then the salsa over the top. Lovely.

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So tell us the name of the dish? A lamb seekh kebab barbecued, two

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ways. That's what it is. That looks like

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proper food, that does. Now, there is a bit of spice in this as well.

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It is quite hot quite spicy. I do not know where you start with it.

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Well, I will have two take it off the skewer to begin with! I am at

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the wrong end, I think! If you are going to do these, repair them, put

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them in the fridge? Do it beforehand. There is a lot to choose

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from, where do I start? Pats very nice. Not too hot. No. It

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is good, and like you say, pop them in the fridge, they will firm up a

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little bit. And if you cannot be bothered with the searing of the

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kebabs, just shape them like burgers. Right, we need some wine to

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go with this. Susy Atkins has been helping out with the garlic harvest

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down in Dorset. Let's see what she has chosen to go together with the

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kebabs. I am here at this garlic farm,

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where, over the next few weeks, nearly a million bulbs of garlic are

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going to be picked. The harvest has started, so I had better go and lend

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a hand. Right, now it is time to head into

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nearby Bridport and find someone in. -- find some wine. Vivek, my

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standard Shara for lamb with Indian standards is a spicy, savoury one,

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with lots of tannins. Something like this might be worth considering.

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However, this dish has so many vegetables, and that lovely green

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coriander chutney, so I have decided to go something a bit more

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restrained. The Shara I have chosen is this Cotes du Rhone Villages from

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France. Always get this one, rather than the plain one. It might cost a

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bit extra, and the Villages one should give you extra quality. And

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it smells of blackberries and plums, a little sprinkle of pepper.

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This one is a blend of grapes, and there is a large part of Grenaches

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in here. There is also a component of syrup in the wine, which gives it

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a peppery twist, which goes with the spices in the kebab, and also with

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the chutney. For this one I have gone for something medium bodied, so

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it does not overwhelm a vegetables. Vivek, I cannot think of anything

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more perfect for the start of barbecue season than your wonderful

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lamb kebab, and here is a super French red wine to go with it. Enjoy

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it. What do you think? It is fantastic. I was a bit concerned at

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the beginning. But this really is juicy. It works really well, I

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think. It is difficult to get a wine to go with spicy food. And a bit of

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a bargain as well. And sweet as well, very fruity. Coming up, Jason

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has a brilliant pork belly recipe which sounds perfect. What are you

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going to make? Slow cooked pork belly, I am going to do it like

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little burger, with a south-east Asian hint. Sliced onion inside, and

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ANA 's, which is slowly cooked down, with the bacon, and then using the

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fat from that to make the mayo. You can ask questions to these two if

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you call this number. Standard call charges apply. It is time for

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another vintage fishy postcard from Rick Stein. Today, in our classic

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clip, he is after an unusual variety of shellfish, called ormer. But

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first, he is helping to pack some pilchards in their coffin 's! All

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will be revealed! This place was famous for

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pilchards, when the amounts were so vast, it is said they would leave an

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oily slick which could be seen from the headland. Those days sadly have

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gone, but they still catch a few, enough to supply the pilchard

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pressing works in newly on. These salt fish are priced in Italy,

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totally ignored over here. I think they look stunning in the sunlight.

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They are iced up to lower the body temperature and stop them going

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soft. Then they are taken out of the ice and put into a big tub, and

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coarse salt is shovelled all over them. They are kept there for six

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weeks, and they will keep perfectly for anything up to two years. Out of

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that, and into these coffins, such a great word! And then they are

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layered very neatly and tidily, and pressed, pressed and pressed, to get

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all the juices out, or as the Cornish call it, the gravy out of

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them. In the bottom of the box, they have a piece of hessian which

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absorbs some of the oil which comes out of them. Anyway, how do you eat

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these pilchards? I like to eat them in the Italian way, as a bruschetta.

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You take the bread and grill it, and rub it with garlic and then sprinkle

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some extra virgin olive oil over the top. You take your pilchards, and

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they like them whole, the Italians, and so do I. You let them go cold,

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then you flake the flesh off, put it on the bruschetta, then you cover it

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in chopped, fresh, vine tomatoes and red onions and more extra virgin

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olive oil, if you love it like I do. And then either some basil or

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parsley. If he tastes as good as he sounds,

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he will be handsome! As this is a seafood lover's died,

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you have to make room for rarities, delicious rarities, in this case a

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gastropod which is cherished in the Channel Islands, the ormer. These

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two live for the ormer season. They can only stay in the freezing water

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a short time, because they are not allowed to wear wet suits as a

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conservation measure. When there is about a month to go before the tide,

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you start getting that feeling in your stomach, you start preparing

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your gear and everything, and you find you will start talking about it

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to your friends and everything. I would not give it up for anything. I

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have never missed a tide, and I would have to be very ill to miss a

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tide, I can assure you. There we go! That is not a bad size! Everybody in

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Guernsey loves the taste of ormer. But more important to me is what it

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means to them. It is a sort of emblem to them, a link with their

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past, which is one of the main reasons why they are so passionate

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about fishing for them. And the States, the parliament here, spends

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more time debating ormer in Parliament and anything else!

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Anyway, I had to try them, so I went to a pub filled with ormer

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fishermen. Basically, they casserole them in beef stock, with carrots,

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onions and bacon, very slowly. Do you ever have the feeling that all

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eyes are on you? This will be the best you have ever tasted. Fair

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enough, here goes! They cook it overnight for 12 hours in a very low

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oven, so it is incredibly tender. It is more like meat, really, like

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kidney. You have to have more than one mouthful to have an opinion.

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They have lost that seafood flavour, so they are quite meaty. But they do

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have this flavour, which is unique, really. It is a bit like truffles -

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it does not taste like truffles, but is it is that kind of sought-after

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flavour, which both truffles and ormers have. Well, they were tasty,

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but I just felt it could have been a piece of meat, or kidney. It just

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did not taste of seafood. I was thinking when I was over in

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Guernsey, I have got this friend in Sydney who has got a great

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restaurant, and he does this dish, which is actually the same as

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ormers. First of all, he cooks them for a long time, just like they do

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in Guernsey, they do have to be cooked like that. So, he takes a

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small casserole dish and adds them to the dish, with some olive oil and

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a piece of cinnamon bark, and a couple of whole star anise. He puts

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them into a low, low oven for 3-6 hours, depending on the size of the

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oven. When he takes them out, they look great and they smell wonderful.

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The smells of the cinnamon and the star anise, it is already beginning

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to smell Oriental. That is the other thing, they are revered by the

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Chinese and the Japanese. Casserole, it does not quite to seem

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to do them justice. So he takes them out, let them cool, and then he

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very, very thinly slices them. You need a very sharp knife. It is quite

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easy because they are still firm, even after all that time cooking. I

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am getting a bit excited now, because he just makes this

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sensational salad. He takes some fine rice noodles and let them go

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cold, and then some shitake mushrooms, followed by some long,

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thin Japanese mushrooms. Then some ginger on top of that. Then some

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very thinly shredded spring onion, and then some slices of ormer. Then

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he builds up another layer of the same. And he finishes with the rest

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of the abalone, or ormer. It is the perfect combination of East and

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West, because he then adds Italian truffle oil, olive oil, in fact,

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scented with truffles. Plenty of that, and then a little bit of soy

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sauce. Now, what works for me is the combination am a first of the

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abalone, beautifully scented with cinnamon and star anise. Then the

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truffle oil and the soy sauce of the combination is utterly irresistible.

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Of all of the dishes that I ate in my long trip to Australia, all over

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the country, that was the best one. Ormers are worth trying, if you get

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the chance to have them. I have been championing some of the other

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delicious things which are in season at this time. We saw Suzy down at

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the garlic harvest. There are other things you can pick right now. One

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of those is good old cherries. We are going to do a lovely little

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cherry meringue with cream and a cherry compote. Compote really

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starts off with the cherries, which have been stoned. We put them into a

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pan with the water and little bit of sugar, not too much, because they

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are nice and sweet at this time of the year. And we are going to make a

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lovely meringue with this. It is going to be a lovely, smooth

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meringue. I am going to remove the shell. Now, we talked about the

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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

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anniversary this year? Yes, 50 years of Grand Prix at still the stone.

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And of course, it was originally an old airfield circuit. Today, we have

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got the track has been altered, the facilities are better, it is a

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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.

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