:01:13. > :01:50.It is a real speciality. Fantastic run new line-up of films from the
:01:50. > :01:55.It is a real speciality. Fantastic BBC archive. From the Great British
:01:55. > :02:03.Menu and it wouldn't be Saturday Kitchen without Rick Stein. Our
:02:03. > :02:12.guest today is the actors who is known from Mistresses, she is back
:02:12. > :02:37.from Hollywood. Please welcome the fabulous Charlie.
:02:37. > :04:03.from Hollywood. Please welcome the governing bodies
:04:03. > :04:28.During my pregnancy was one of my the culture. 40% of children
:04:28. > :04:43.During my pregnancy was one of my versions. I'm hoping this would
:04:43. > :04:58.reintroduce me. If you would like to ask a question you can call this
:04:58. > :05:03.number. We will be asking whether she should place food heaven or food
:05:03. > :05:06.hell. Have you had breakfast? A very brief breakfast.
:05:06. > :05:13.With the help of this guy we have the pride of Plymouth, James Tanner.
:05:13. > :05:23.We have got Brill on the menu. We will do it in spaghetti, potato,
:05:23. > :05:30.tomatoes. Kenny Peel me a potato? This is for the spaghetti.
:05:30. > :05:33.We have got some Brill Follette. There are two ways of doing it, you
:05:33. > :06:53.can rock your knife like this or you can hold the skin.
:06:53. > :07:21.can rock your knife like this or you at the
:07:21. > :07:28.can rock your knife like this or you We will use it as a wrap. Try and
:07:28. > :07:35.get the potato so it is a flat strand. It protects the fish as it
:07:35. > :07:43.cooks it, it holds in that taste. It has got a certain sweetness to it.
:07:43. > :07:52.James is so tame shots and garlic. We will create a parsley sauce. --
:07:52. > :08:04.shops. We will reduce this by half, give it another twist. Grab a bit of
:08:04. > :08:13.oil. Let oil in a pan. Like this. The fish. Just going to trim off the
:08:13. > :08:17.tail. Get off any excess pieces of potato straight into that hot pan.
:08:17. > :08:22.Just going to check the heat, looking good. We can use butter. You
:08:22. > :08:28.cannot really do it without one of these machines. You can, actually.
:08:28. > :08:35.You can use an old school greater, but the fish on, pack the potato on
:08:35. > :08:38.it, add some salt, put it on top of the fish, cook it all the way down
:08:38. > :08:44.but instead of me turning it I would put it in the oven. You can use it
:08:44. > :08:50.for different things, carrot ribbons and all that stuff. We use it for
:08:50. > :08:57.this in the restaurant. Let's get a fish slice, check the fish. This
:08:57. > :09:02.isn't to cook it. This is just to check the colour. I will add some
:09:02. > :09:09.butter. You are cutting me a load of flat leaf parsley. The source is
:09:09. > :09:15.coming down, we will add a bit of cream. We will take that down by
:09:15. > :09:26.half again. I don't use fish stock for this because it is a bit too
:09:26. > :09:39.harsh. I don't want about to go to dock. -- dark. That goes on there,
:09:39. > :09:47.hot oven. In it goes. Top shelf. Keep that source, rapid boil, tidy
:09:47. > :09:53.up, I have got some heritage tomatoes, I am not going to do a lot
:09:53. > :10:03.to them. I mentioned your empire, you have got another place, smaller
:10:03. > :10:06.restaurant. We have got Tanner's, the start of our 15 year. I am
:10:06. > :10:13.really proud of that fact. The the start of our 15 year. I am
:10:13. > :10:18.Barbican kitchen brasserie. We have got another 23 cover room. We are
:10:18. > :10:24.using it for theme nights. We are doing a Mexican night scene. Why
:10:24. > :10:26.not? The brasserie is very different from the main restaurant. Just stuff
:10:26. > :10:37.not? The brasserie is very different like that. Fancy dress? Why not? Get
:10:37. > :10:42.one of those wrestler masks. Selection of heritage tomatoes, not
:10:42. > :10:50.doing a lot. Random slices, they have all but different flavours .
:10:51. > :10:55.They have been around for years. A great flavour. Just to enhance that
:10:55. > :11:01.I will use the addition of a touch of sea salt and olive oil, put them
:11:01. > :11:09.in as the fish finishes. This is where it gets noisy. The source base
:11:09. > :11:11.has gone in, and he will bang in loads of flat leaf parsley. To get a
:11:11. > :11:23.has gone in, and he will bang in vibrant green sauce. This recipe,
:11:23. > :11:28.the fennel and everything, fish and fennel, classic in French cookery as
:11:28. > :11:33.well, I remember when I was learning it.
:11:33. > :11:48.This was picked up for a new book. What about the tomatoes? This
:11:48. > :11:52.heritage tomatoes? What type of these? They have been around for
:11:52. > :12:10.centuries. There are different once, golden plum, a green one. Dorothy. I
:12:10. > :12:17.don't know who she was. Into the oven to warn them through. Olive oil
:12:17. > :12:23.and seasonal only. Check this source out, see what I mean about the
:12:23. > :12:27.colour. Look at this. We are not going to pass it, you use the body
:12:27. > :12:43.of the garlic and shallot. Calls are going to pass it, you use the body
:12:43. > :12:50.charged at a standard network rate. We have got the source there. It is
:12:50. > :12:55.very green. That is why you put the parsley in at the last minute. A
:12:55. > :12:59.tiny bit of lemon because the rest will go with the fish. Your book is
:12:59. > :13:04.all about putting twists on classical dishes. Also hitting the
:13:04. > :13:14.spots, a little thing for kids, vegetarian recipes, fish dishes,
:13:14. > :13:19.meet, quick to cook at home, or something more elaborate. Old
:13:19. > :13:28.classics but with a twist. Just warning the tomatoes up. They will
:13:28. > :13:34.be out at when temperature anyway. -- room temperature. Fin fillets of
:13:34. > :13:41.fish. Just click through for stop -- just cooked through. The flavours of
:13:41. > :13:45.them speak for themselves, especially old Dorothy. As long as
:13:45. > :14:27.they have softened, especially old Dorothy. As long as
:14:27. > :14:34.colour. It is just want. Pass it in while it is still one. You notice I
:14:34. > :14:41.didn't load it up with loads of butter for stop like some people.
:14:41. > :14:48.You haven't seen the next dish. This is beautiful, fresh, clean flavours
:14:48. > :14:51.and would be interesting to see what you think about the fennel pollen.
:14:51. > :15:00.That is Brill wrapped with spaghetti taters, heritage tomatoes and a
:15:00. > :15:05.pasta sauce -- spaghetti potatoes. -- and a parsley sauce. Looks
:15:05. > :15:24.fantastic. See what it takes like. The colour of that is so vibrant.
:15:24. > :15:28.You would lose the colour, you want the fish to be cooked through, you
:15:28. > :16:19.want the firmness of the potatoes. the fish to be cooked through, you
:16:19. > :16:50.pictures to show you, the fish to be cooked through, you
:16:50. > :16:56.want the firmness of the potatoes. I need to lead of shops to find my
:16:56. > :16:59.foot is fantastic dishes. There are many reasons why I love the Brill,
:16:59. > :17:05.simple and delicious. I love the fact it is so when friendly. We need
:17:05. > :17:12.a nice white wine here but you can choose everything, a great just to
:17:12. > :17:15.something a bit new and different. For me and Italian wine best
:17:15. > :17:22.captures the feel and flavours. You could go for this one. But what
:17:22. > :17:30.really comes up trumps is extra special Gavi. Italy is a nation of
:17:30. > :17:38.local specialities, and the grape variety used to make Gavi gives it
:17:38. > :17:46.fresh Christmas. Also enough weight to work impeccably feed. It is
:17:46. > :17:52.subtle and it will tie in with the parsley. Juicy and succulent. It
:17:53. > :17:58.will work with real and tomatoes. Got enough structure to stand up to
:17:58. > :18:03.the heavier ingredients like stock and cream. You get a lovely aniseed
:18:03. > :18:10.hint and that will work with the fennel. It is a classic, beautifully
:18:10. > :18:18.presented dish, here is a stylish white to enjoy.
:18:18. > :18:24.It certainly is, fabulous tasting. I think it is a spot on combination.
:18:24. > :18:31.Perfect. Really nice. Nice and light.
:18:31. > :18:35.Nice and cold as well for stop coming up, we have got a pie with a
:18:35. > :18:43.difference. A lot of things, squared, I'm
:18:43. > :18:50.sorry, you don't like it. Tomato, black olive, celery, and resurfaced
:18:50. > :18:52.with the final salad. -- we serve it.
:18:52. > :19:07.You can ask a question. Let's track down our favourite food
:19:07. > :19:12.traveller, Rick Stein, nearing the end of his journeys along the canals
:19:12. > :19:14.of France and he is stopping at one of the many wineries along the way.
:19:14. > :19:27.I am having too much of this. On our journey along the canals we
:19:27. > :19:31.passed by loads of wineries where you can stop off and taste as many
:19:31. > :19:38.wines as you like to your hearts content. It is really good. I
:19:38. > :19:49.wouldn't that. Some were OK, somewhat good, and some like this
:19:49. > :19:54.one were marvellous. That is really nice. Compared with the stuff we
:19:54. > :20:03.used to drink in the 60s and 70s it is fantastic for stop what is it? 93
:20:03. > :20:12.cents a litre. Just less than 65p a litre, 45p a bottle. You could make
:20:12. > :20:17.a bit of a remarkable map. I don't agree with this, my director has
:20:18. > :20:30.said this is the first clear advantage about living in France.
:20:30. > :20:35.Nice sort of space, we don't have linear parking is on the M25, we
:20:35. > :20:44.don't have to pay an awful lot for our food. That is a start. Facts of
:20:44. > :20:46.wind very cheap, good quality. We don't have any of the wine merchants
:20:46. > :21:18.ripping it off. There is a lovely description by
:21:18. > :21:23.abating adventure -- the voting adventure nearly a hundred years
:21:23. > :21:27.ago. They wrote, just as others remember nights of passion I cherish
:21:27. > :21:31.memories of sunrises on misty mornings, floating, drifting
:21:31. > :21:37.vapours, white as ghosts before the dawn. And then as the first ray of
:21:37. > :21:42.sunshine touched the Meadows, lit with a rosy glow, it gives a chill
:21:42. > :21:51.down my spine to read something like that I am experiencing myself. It is
:21:51. > :21:55.easy to forget this canal was the brainchild of a formidable engineer
:21:55. > :21:59.over 300 years ago. He was the Isambard Kingdom Brunel of France.
:21:59. > :22:05.According to legend he quietly and secretly Douglas tunnel in just a
:22:05. > :22:13.few days to thwart bitter rivals who were trying to stop him. It happens
:22:13. > :22:17.to be near a good baker where it was Philippe's turn to collect the bread
:22:17. > :22:28.for breakfast, one of life 's simple luxuries. These eight locks
:22:28. > :22:36.staggered like a giant staircase on the outskirts or again testimony to
:22:36. > :22:41.his genius. As a small boy he went to a meeting with his father on the
:22:41. > :22:45.council and they talk about a plan to link the Atlantic with the
:22:45. > :22:51.Mediterranean. It made a great impression on him but he had to wait
:22:51. > :22:54.40 years to realise his dream. The locks are regarded as one of the
:22:54. > :23:00.marbles of the world. Imagine if you are on holiday and you had to
:23:00. > :23:08.negotiate this is your first set of boats, it would put you off voting
:23:08. > :23:13.for life. -- very -- boating. The writer George Miller once said that
:23:13. > :23:20.the only problem with Italian food was that five or six days later you
:23:20. > :23:29.start to feel package again -- peckish again for stop I think about
:23:29. > :23:37.that when I have been eating chips coated in the flat, endless duck
:23:37. > :23:42.dishes, this with the red wine sauce. And one of my favourite
:23:43. > :23:45.dishes of all time, comfy of duck, especially of red cabbage. It is
:23:45. > :23:49.something that long after this journey is done and dusted I will
:23:49. > :23:53.continue to cook at home. Now is the point as I approach the
:23:53. > :23:56.Mediterranean food changes to point as I approach the
:23:56. > :24:09.lighter flavours. This is a good introduction to the Mediterranean.
:24:09. > :24:12.It has a clove of garlic, some seasoning and olive oil. The
:24:12. > :24:17.preserved anchovies from the South of France are arguably among the
:24:17. > :24:24.best you can get. Some people like adding black olives, a splash of
:24:24. > :24:29.cognac, or chopped tomatoes. The food writer Elizabeth David said in
:24:29. > :24:33.the 50s, it is by no means an everyday dish, but like so many
:24:33. > :24:40.dishes which one forgets about four months at a time, when one wants it,
:24:40. > :24:45.one feels like nothing else will do. Quite so, Elizabeth! I borrowed this
:24:46. > :24:50.house by the side of the canal to do most of my cooking, and I thought I
:24:50. > :24:55.would make a light dessert made with fresh figs straight from the garden.
:24:55. > :25:03.And what a lovely garden it is. The sort of place you can write a year
:25:03. > :25:06.in a French garden, with abundant pots of herbs, frogs croaking in the
:25:06. > :25:13.stream, and mushrooms under the trees. This is the place for six,
:25:13. > :25:19.which grow throughout the summer and autumn months. Back home, fresh figs
:25:19. > :25:23.are a luxury, but here they are plentiful. This desert is served
:25:23. > :25:29.with fromage frais, mixed with vanilla and sugar. You can easily
:25:29. > :25:33.get fromage frais over here now. I like the way the French nimbly
:25:33. > :25:39.hopped over the barriers between sweet and savoury. Here in the South
:25:39. > :25:44.of France, you get plenty of fruit in rustic country dishes, such as
:25:44. > :25:50.duck cooked with figs. This dish is so simple it is hardly a recipe, but
:25:50. > :26:00.it is those vanilla seeds with their slight crunch which make all the
:26:00. > :26:04.difference. You are exactly right. There's no
:26:04. > :26:10.need to mess around with fresh produce! There's been a bumper crop
:26:10. > :26:15.of tomatoes this year, so in this masterclass, I am going to show you
:26:15. > :26:20.how to use that and the tomatoes to make a delicious tomato and
:26:20. > :26:24.mozzarella tart. This is how you make some rough cooked pastry. You
:26:24. > :26:29.start off with some cold flower. The thing about pastry is keeping it
:26:29. > :26:37.cold, so you need a pinch of salt and some cold butter. I am making up
:26:37. > :26:43.for last week. What name other tomatoes? These ones are called
:26:43. > :26:47.Sharon. There is actually a green tomato called that as well. We are
:26:48. > :26:52.going to mix this together. With this being rough puff pastry,
:26:53. > :26:58.there's two ways of adding fact to pastry. One is the batter when it's
:26:58. > :27:02.diced, and the other one is you make it separately and you basically
:27:02. > :27:07.laminates the mixture together. But when you have made the pastry, it is
:27:07. > :27:21.the same. It is all about rolling this together. When you get the
:27:21. > :27:24.pastry brought together like this, it is really quick. You do this by
:27:24. > :27:26.hand. Don't do it by machine, because you need those lumps of
:27:26. > :27:30.butter in there. You can see there's big chunks of butter in there. You
:27:30. > :27:35.get a little bit of flour, and rolled it out. You need to be
:27:35. > :27:40.careful that you use a little bit more flour than usual, because
:27:40. > :27:44.there's pieces of butter in there. Make sure the surface is nice and
:27:45. > :27:50.cold. You can see these chunks of butter in there. The point of puff
:27:50. > :27:55.pastry is the layers of butter and pastry together. The butter
:27:55. > :28:00.basically melts as it hits the oven, which makes steam, tracked into the
:28:00. > :28:08.layers of the pastry, causing it to rise. We call this a buck turn. You
:28:08. > :28:12.need to do four of these. You roll it out again, and each time you do
:28:12. > :28:18.it, that butter will dissolve into the pastry even more. When you have
:28:18. > :28:25.done four, you will end up with a standard -looking pastry. A little
:28:25. > :28:33.bit more flour. Make sure you get the excess flour off it before you
:28:33. > :28:42.start to roll it. So a buck turn, one, two, three. You pop it in the
:28:42. > :28:48.fridge. Wrap it up, put -- put it in cling film. Roll it out, then you've
:28:48. > :28:53.got your puff pastry. All the facts starts to disappear as you are doing
:28:53. > :29:01.it. We are going to use this to make a tomato tart, with some mozzarella
:29:01. > :29:07.and a bit of pesto. It's easy. Nice and simple. Use a little knife to
:29:07. > :29:11.cut out a template. We will make it a round circle. I was reading about
:29:11. > :29:16.you. Acting must be in your blood, because a certain member of your
:29:16. > :29:22.family... The press seem to have it mixed, I don't know whether it was
:29:22. > :29:29.your great aunt. But she starred alongside Laurence Olivier in
:29:29. > :29:35.Wuthering Heights. Yes, she was a star of the 30s. She was in the
:29:35. > :29:39.family, but she wasn't as close as a great aunt. We never knew her,
:29:39. > :29:43.because you went off to Hollywood before I was born and died when I
:29:43. > :29:49.was very young. She was a proper Hollywood starlet, and she was an
:29:50. > :29:56.inspiration to me, no doubt. You have just recently come back from
:29:56. > :30:01.Bollywood with a certain Stephen Spielberg as well. Tell me about
:30:01. > :30:07.that. It was for a big network in the States. It was called Terra
:30:07. > :30:13.Nova. It was a Spielberg- produced show about time travel, and this
:30:13. > :30:21.family I was part of, we went back to prehistoric times. It was a
:30:21. > :30:27.hoot. We shot it out in Australia. This is all CGI and all the latest
:30:27. > :30:34.techniques. Yes, they do use a lot of CGI, which, for a TV show of that
:30:34. > :30:39.nature, was very ambitious. There's no real dinosaurs, so you are acting
:30:39. > :30:44.to CGI and a lot of it is imagined. A lot of it was from the landscape.
:30:44. > :30:48.It was a real ball. We had a great time. And a far cry from where you
:30:48. > :30:56.It was a real ball. We had a great cut your teeth in the UK, on
:30:56. > :31:03.Casualty. It's always Casualties or The Bill, isn't it? Yes, if you
:31:03. > :31:07.don't do that, you haven't done it properly! It's an institution.
:31:07. > :31:13.Casualty has been going on for years. You did three series of that,
:31:13. > :31:18.and this fantastic new drama you are doing at the moment, which starts
:31:18. > :31:25.tomorrow night on BBC One at 9pm. Tell us about that. It is an action
:31:25. > :31:29.crime drama which focuses on this kind of underground clandestinely
:31:29. > :31:35.crime drama which focuses on this team of justice makers who, if the
:31:35. > :31:40.police somehow can't nail the criminals for what ever reason,
:31:40. > :31:44.maybe they slip through the loops of the law or whatever reason, then we
:31:44. > :31:54.are called in to get them by any means necessary. It isn't vigilante
:31:54. > :32:00.staff. Not really. Because they are not police, there is this grey area.
:32:00. > :32:07.So they sometimes are on the wrong side of the law in order to seek
:32:07. > :32:15.justice. That is the reason they are anonymous. Nobody knows about them.
:32:15. > :32:22.And there is a trio in this, and Warren Brown is in it as well.
:32:22. > :32:32.People will have seen him in Luther. He is the gang's leader. Our
:32:32. > :32:34.technical genius is also thereto. There is a different baddie every
:32:34. > :32:39.week. We have these great guests There is a different baddie every
:32:39. > :32:46.involved as well. I have seen it. I would like to give the plot away,
:32:46. > :32:50.but I can't! It is fantastic that I have to watch these programmes. It
:32:50. > :32:56.is a very modern way of shooting programmes, particularly these
:32:56. > :33:03.dramas. What was that like? Great. Often, now, if you are working on a
:33:03. > :33:09.great TV show, it is like being in a field. Television has come a long
:33:09. > :33:16.way from a boring drama that is shot with one wide angle, very basic.
:33:16. > :33:22.Now, there's a lot of ambition in TV drama, especially the way it is
:33:22. > :33:28.shot. This is one of those shows. There's a six parts. Are we going to
:33:28. > :33:33.see you in anything else? Not at the moment. I am seeing what happens
:33:33. > :33:36.with the show. Hopefully, we will get another series and it will
:33:36. > :33:42.continue. So it is back to home life for me at the moment, which is a
:33:42. > :33:48.really nice thing. Sounds good. There is your tomato tart. These are
:33:48. > :33:53.organic tomatoes, and most of the tomatoes, if not all of them, come
:33:53. > :33:57.from the Isle of Wight. They are the biggest manufacturer of organic
:33:57. > :34:01.tomatoes in the country. It is all to do with the climate. If you are
:34:01. > :34:07.watching BBC Two at 6:30pm next week, you will find out even more!
:34:07. > :34:13.This is a little bit of basil pesto. It is a nice little sauce to go with
:34:13. > :34:15.it. I will beg that top lit in the oven for about 15 minutes, and you
:34:15. > :34:26.it. I will beg that top lit in the end up with what you've got here. --
:34:26. > :34:35.I will bake that tart. It's like a pizza! In a good way! Sorry. I will
:34:35. > :34:43.let you off. I can take it. It is round. Sorry. You can eat it like a
:34:43. > :34:48.pizza. I will put it on there, because it is too hot to take off.
:34:48. > :34:56.You want to allow it to cool down a bit before you take it off. A little
:34:56. > :35:04.bit of pesto one, just like a pizza. A little bit of rocket on it. They
:35:04. > :35:10.are Italian flavours, aren't they? It's fine with me, except I have
:35:10. > :35:17.just spent two hours making puff pastry. It is a very sophisticated
:35:17. > :35:21.pizza. It is really, really hot. If there is a skilled dish or technique
:35:21. > :35:29.you would like me to demonstrate, drop us a line, and we might do it
:35:29. > :35:36.on a coming show. If you want to know how to make a pizza, please
:35:36. > :35:41.write in! We are going to have some melted chocolate with beaten egg
:35:41. > :35:46.whites and bake it in the oven with a simple home-made vanilla ice
:35:46. > :35:51.cream. You could be facing food hell, that giant masses crab, cooked
:35:51. > :35:57.in a sauce made with loads of garlic, sugar, water, fish sauce,
:35:57. > :36:05.and serve the whole lot with steamed rice. It looks delicious and tastes
:36:05. > :36:14.as good as it looks. You will decide Shelley's fate today.
:36:14. > :36:22.It is time for the north-west battle for the Great British Menu for Comi
:36:22. > :36:26.It is time for the north-west battle c Relief.
:36:26. > :36:32.Both chefs are well into cooking the starters. First up is Aiden and his
:36:32. > :36:36.box of frogs dish. A modern take on a French classic, but this year,
:36:36. > :36:42.there is a fourth plate for the fourth judge. Here to ensure that
:36:42. > :36:51.the dishes are witty and tasting great.
:36:51. > :36:53.Today it is Roland, Rifrond. Welcome to the Great British Menu
:36:53. > :36:58.chamber. We are here to celebrate the success
:36:58. > :37:04.of Comic Relief. It is about quality, quality,
:37:05. > :37:13.quality. And human! What is red and white? Pink! Aidan begins his
:37:13. > :37:19.starter with parsley cubes. Then adds garlic, garlic crisps. The
:37:19. > :37:23.deep-fried garlic frog's legs, creamed garlic and a drizzle of
:37:23. > :37:31.garlic saws. Then he specials the plates in the
:37:31. > :37:41.comedy boxes with props on the side. Or you go. Nice and gently, please,
:37:41. > :37:53.guys. Me first! I say, rue, that is very
:37:53. > :37:58.be coming. One, two, three! Open! Good Lord. It has been so long since
:37:58. > :38:05.I have been out for a meal, is this what people do now? Yes! I really
:38:05. > :38:09.like this. Frogs legs are one of my favourite things in the entire
:38:09. > :38:13.world. That classic combination of parsley,
:38:13. > :38:19.garlic and frog's legs it is everywhere, that garlic.
:38:19. > :38:23.Don't even think about trying to kiss me now! Has he nailed the
:38:23. > :38:27.brief? I think so. There is something humorous about
:38:27. > :38:33.the frogs and the legs. Now, on the wrong side of this, are we jumping
:38:33. > :38:39.for joy! No but I think we are hoping with -- hopping with hope!
:38:40. > :38:48.Cutting-edge new girl, Mary Ellen is up next. With her charity phrasing
:38:48. > :38:54.inspired baked bean bathtub. With potted crab and rubber duck jelly.
:38:54. > :38:59.She has a problem. The gas cylinder cannot be opened
:38:59. > :39:02.without ruining the contents. It leaves Mary Ellen with little
:39:02. > :39:06.choice. I will have to re-make the batter.
:39:06. > :39:14.It is not what I needed at this point.
:39:14. > :39:18.Luckily, Mary Ellen's second batter comes out OK, but she is now in a
:39:18. > :39:25.rush to get the rest of her dish done. She adds a layer of beans to
:39:25. > :39:32.the potted crab filled baths and gets the bathtubs on to the plate
:39:32. > :39:38.with the rubber duck jelly in the nick of time.
:39:38. > :39:52.Oh, shaking! Four lig ducks in a row! Yeah! -- Four little ducks in a
:39:52. > :39:58.row! Look at the duck! It is adorable. I love the duck.
:39:58. > :40:04.This is all too beautiful. It is lovely. I feel like I have
:40:04. > :40:09.ordered from the kid's menu. You have. The duck is intensely
:40:09. > :40:16.flavoured. The sponge is great. It is lovely. Hang on, there is more in
:40:16. > :40:20.the bathtub than meets the eye. It is freezing cold! I think that
:40:20. > :40:27.the flavours are too strong. The crab is lost on me. It is a pity. It
:40:27. > :40:37.is so well conceived. Then the crab is powered by the salt, but the
:40:37. > :40:42.bisque is delicious. Don't forget the economic element.
:40:42. > :40:47.It is really clever. It is really fun. I think that it takes the
:40:47. > :40:53.biscuit! Next, the fish course. Aidan is using his competition
:40:53. > :40:57.experience to unnerve Mary Ellen. It is harder on this day. The
:40:57. > :41:01.pressure is unbelievable. It is horrible. It does not get
:41:01. > :41:10.easier. First up is Aidan's culinary joke
:41:10. > :41:18.with passionfruit, horseradish, beet route and a comedy nose. He starts
:41:18. > :41:27.with langoustine powder, golden beetroot, passionfruit dressing and
:41:27. > :41:34.leaves. Then continues with the horseradish gel, red beet route and
:41:34. > :41:35.a frozen sphere of passionfruit juice.
:41:35. > :41:51.Right, Gent, off you go. One, two, three! Wow! That is a few
:41:51. > :41:58.points already. It is a bit of a prawn cocktail, I
:41:58. > :42:02.do declare. And boot root in the middle.
:42:02. > :42:08.What is it doing there? It is truly horrible. Sweet, slimy. Too many
:42:08. > :42:14.flavours. Are we tasting the same dish? Try mine it is delicious. You
:42:14. > :42:19.are too conventional. I am conventionalment I speak for
:42:19. > :42:26.the conventional old lady. Don't tell me it is a denture
:42:26. > :42:33.problem? ! This is revolting. This is one of the most unusual fish
:42:33. > :42:40.dishes in the competition. Cheer up! Mary Ellen is up next. Her nerves
:42:40. > :42:49.are getting the better of her. She is cooking oyster and sole with suet
:42:49. > :42:58.puddings. She adds a pepperment cured Dover sole. Sour jelly, more
:42:58. > :43:08.sea vegetables and vere juts butter sauce.
:43:08. > :43:15.-- jus. Oh, look! It is like an oyster pie!
:43:15. > :43:19.You don't eat the rocky bit. Jieshths no? Too late.
:43:19. > :43:24.The middle is delicious, but the pastry is soggy. A pity as it is a
:43:24. > :43:30.great idea. I think that the fish is perfect.
:43:30. > :43:34.Lovely and dense. There is a great deal of skill gone into the dish,
:43:34. > :43:42.but I think it is a conventional dish. Is it suitable for this time,
:43:42. > :43:52.for this occasion? That S me laugh? No, it has not. As a dish, it is OK
:43:52. > :43:57.but it is not funny. This sauce has no rhythm.
:43:57. > :44:02.It ain't soul food! It is a close call. You can see who made it
:44:02. > :44:07.through to the final in 20 minutes. Still to come on Saturday Kitchen
:44:07. > :44:14.Live, Simon Hopkinson is making some classic dishes. First, a salad
:44:14. > :44:18.Nicoise and his take of one of my favourite dishes of all time, sticky
:44:18. > :44:25.toffee pudding. Delicious. With a Frenchman in the studio, I am
:44:26. > :44:33.expecting an earth-shattering experience as he tries to beat James
:44:33. > :44:37.in the Saturday Kitchen omelette challenge. And will our guest face
:44:37. > :44:42.food heaven or food hell? You have to wait until the end of the show to
:44:42. > :44:46.find out which one it is. Next at the hobs, is the fabulous Frenchman,
:44:46. > :44:53.Stephane Reynaud. What are you making for us? A little pie with
:44:53. > :45:02.squid. We vegetables. With tomato. This is from the Miermon. They are
:45:02. > :45:07.great. We have onions, celery, garlic, sugar and black olive.
:45:07. > :45:11.This is from a particular region in France? Yes, it is near the
:45:11. > :45:16.Mediterranean sea. I love this region as you have a lot of fish.
:45:16. > :45:23.There is a big fish market. So I used to go there often. I used to
:45:23. > :45:36.just cook the fish! We showed Rick Stein before that in that area. We
:45:36. > :45:40.saw Rick Stein there. It is an area with seafood.
:45:40. > :45:45.Good fish from the Mediterranean. There is a huge fish market there,
:45:45. > :45:48.people from everywhere in France commented by some great Juno, great
:45:48. > :45:55.fish. Tell us about this pie.
:45:55. > :45:59.It is an old, traditional recipe from the last century when the
:45:59. > :46:06.fishermen came in with her vote, they sold the nice fish and nobody
:46:06. > :46:13.wanted to have squared, so they prepared squid for them and they
:46:13. > :46:22.made this pie and after that they sold a lot of squid. It is quite
:46:22. > :46:34.unusual to put it in a pie. This one you are using shortcrust pastry,
:46:34. > :46:40.like capacity. -- a pasty. You are slicing it up because we will slowly
:46:40. > :46:48.cook this. Very slowly with the tomato. We got some fennel in here,
:46:48. > :46:57.cook this. Very slowly with the garlic and onions. We have two make
:46:57. > :47:05.a new pastry. You are so busy writing. I love that, for me it is
:47:05. > :47:08.like a drug, I want to do a book every year to come back on your
:47:08. > :47:14.show, I love the show. I speak English once a year so I can come
:47:14. > :47:21.here to improve it. You are always welcome. Books sold all over the
:47:21. > :47:28.world, the new one is about pies. It is to show you can make pie with
:47:28. > :47:36.vegetables, fish, meat, everything. At the beginning pie in my family
:47:36. > :47:46.was a Sunday night lunch, it was to clean the fridge. Roast, vegetables,
:47:46. > :47:56.rice, everything. Everything together. That is the beginning of
:47:57. > :48:05.the pie. In the butcher of my grandpa they started to make pie
:48:05. > :48:13.with meat. We know you for the book on pork. My first one. This one is
:48:13. > :48:19.about pies. As soon as you finish when you start another. Always, I
:48:19. > :48:26.need to have that. It is like a drug. Very important for me to have
:48:26. > :48:35.a lot of things to do. The next one will be about awful. One on offal in
:48:35. > :48:43.February. Just finished one about French dogs. With all the sausages
:48:43. > :48:49.we have in France. A funny book with a lot of stories inside. A lot of
:48:49. > :48:54.crazy drawings. It is beautifully shot, do use use the same
:48:54. > :49:09.photographer asked about always, the same team. If it is correct in two
:49:09. > :49:18.hours, we don't change it for the pitcher. I want to be true. There
:49:18. > :49:25.are your tomatoes going in, would you like me to roll out the pastry?
:49:25. > :49:32.Two circles. This is shortcrust pastry, flour, egg, kind of similar,
:49:32. > :49:53.mix it all together rather than flick it in. -- Flake. You want to
:49:53. > :49:57.discs. -- two discs. Wine, sugar. Is this the traditional recipe or
:49:57. > :50:03.something you have that it did? It should be a traditional recipe. This
:50:03. > :50:18.is how they would do it, in my cuisine. That is great. Two
:50:18. > :50:29.circles. With books it is unbelievable because it is a great
:50:29. > :50:41.opportunity. Each region has its own particular pie, similar to the UK.
:50:41. > :50:48.Every region has its own pie. Cook it for one hour, very slowly, then
:50:48. > :50:55.you put it in the fridge. I will get that one out. It reduces and reduces
:50:55. > :51:05.down. This is what we end up with. Great. Would you like me to do a
:51:05. > :51:14.little salad? Yes, with the fennel and the lemon. We saw James and his
:51:14. > :51:18.gadget there from the shopping channel, do you have them in France?
:51:18. > :51:25.We have some but I have never seen them. It must be a chef 's thing.
:51:25. > :51:37.Have you heard of the one footed slipper? No. The one footed slipper?
:51:37. > :51:45.I bought one. I did actually buy a solar powered Bluetooth and Robin.
:51:45. > :51:53.It blows in the dark for the garden. It scared my dog so I gave it to
:51:53. > :52:08.Chris Evans for Christmas. Look at this pie. I will put some spice on
:52:08. > :52:15.the top. A bit of paprika. We have got some mint, a bit of lemon.
:52:15. > :52:18.Looking at your book, which would be your favourite, I love the old
:52:18. > :52:35.Looking at your book, which would be classic pies. My first book, I love
:52:35. > :52:41.all my books. Happy with that? Yes. Let's go in the oven for half an
:52:41. > :52:50.hour. We have got a little fennel salad, fennel, mint, lemon juice,
:52:50. > :53:02.oil. Makes this together. -- we mix this together. I will get you a
:53:02. > :53:07.little tool to get it off with. Anybody wanting to visit your leg of
:53:07. > :53:13.the woods, Paris, what is the name of your restaurant? It is Villa nine
:53:13. > :53:22.Trois, in the suburbs. Give me a call, I have my reservation book in
:53:22. > :53:25.my office. Chris Evans has just text in, I did actually give it to him
:53:25. > :53:57.for Christmas. The fennel salad. You can serve it, there you go. I am
:53:57. > :54:04.sorry there is squid inside. Is it a first for you, something like this?
:54:04. > :54:12.I have had a twist on a fish pasty but not a squid cooked down for an
:54:12. > :54:17.hour in a case like this. You usually have it as an aperitif in
:54:17. > :54:30.the South. I will try some squid to start with. It's so tender. We need
:54:30. > :54:47.some wine to go with it. We sent our expert to Battersea in south London.
:54:47. > :54:56.There is nothing I like better than a good pie, and the squid pie is
:54:56. > :55:01.proper food, it warms the heart and feels the belly. Quite a complex
:55:01. > :55:07.array of flavours. It is a dish that speaks of Mediterranean France, best
:55:07. > :55:09.to stay local with the wind. I opened a whole section of reds,
:55:09. > :55:16.whites and rose wines. What really opened a whole section of reds,
:55:16. > :55:23.hit the nail on the head was the local Sunkist whites. This longer.
:55:23. > :55:34.Quite. I found this an absolute bargain, the white coat to Rome. --
:55:34. > :55:37.coat around. There is a tendency to think of the South of France in
:55:37. > :55:46.terms of red wines but you can find some great value wines, understated,
:55:46. > :55:48.thoroughly gastronomic style. It is quite understated, delicately
:55:48. > :55:56.scented. It will not overwhelm all clash with any of this rubbish --
:55:56. > :55:59.the fabulous ingredients. Succulent and sturdy so it will not get lost.
:55:59. > :56:05.It has enough freshness to work with the squid and monitors, unsavoury
:56:05. > :56:09.element to tie in with the olives, but most importantly it is all about
:56:09. > :56:16.a rich, generous texture which we need to work with the pastry,
:56:16. > :56:19.paprika, and the reduced sauce. It is an inspired take on a classic
:56:19. > :56:26.recipe and here is a delightful southern French wine to go with it.
:56:27. > :56:41.Another great choice. It is great choice, I am from this region. Peter
:56:41. > :56:48.has made this as well. It proves it, fantastic combination. His pairing
:56:48. > :56:54.is spot on, brilliant. What about the squid? I would never go for that
:56:54. > :56:57.at all but I want that again. Delicious. Let's get back to the
:56:58. > :57:16.Great British Menu. Time for the main course, Maryellen
:57:16. > :57:21.is up first with her dish. She is serving different cuts of goat with
:57:21. > :57:26.cauliflower and a quirky lasagne. It has got comedy in the name but
:57:26. > :57:31.otherwise it is another serious take on the brief. She starts her plate
:57:31. > :57:34.off with cauliflower interested goat loin then begins to assemble her
:57:34. > :57:40.lasagne with pearl barley at the bottom. Look lasagne sheets, goat
:57:40. > :57:45.shoulder, and barley grass. She then scatters the plate with roasted
:57:45. > :57:47.cauliflower, dots of cauliflower yoghurt, and tops it off with some
:57:47. > :58:14.goat gravy. It is very intriguing, what is the
:58:14. > :58:16.egg white stuff? It has got a cheesy smile so I think it is goat snuck
:58:16. > :58:23.egg white stuff? It has got a cheesy lasagne, you are not just getting
:58:23. > :58:29.the gate, you are getting the kid as well. This is fabulous food. The
:58:29. > :58:37.weight they married together, but the brief, humour, that wasn't very
:58:37. > :58:44.funny. If this was put down in front of a may I would say, are you
:58:44. > :58:49.kidding? Next up is the prehistoric beef
:58:49. > :58:54.dish. He is hoping to put his losing streak behind him with his Longhorn
:58:54. > :59:01.beef dish with clay baked potatoes, oxtail and slow cooked beef cheek.
:59:01. > :59:11.This screams of beef, fun, gastronomic, such a well factor .
:59:11. > :59:17.Next his onion consomme for his noodle pots, fossilised salsify and
:59:17. > :59:30.barbecued beef than that. -- fill it.
:59:30. > :59:51.Oh, my goodness. It looks like a brontosaurus's graveyard. It is a
:59:51. > :00:01.little pot. These are funny. Keep it going. This is the best looking dish
:00:01. > :00:05.I think we have ever had on. The salsify that looks like a stick,
:00:05. > :00:11.potato which looks like a stone. They are really good potatoes. A
:00:11. > :00:18.Filatov beef, beef cheek. This is a hunter 's delight. This is beyond
:00:18. > :00:25.delight. Outstanding. The meat is absolutely gorgeous. The amount on
:00:25. > :00:30.-- of endeavour he has put into every single element, I love it. It
:00:30. > :00:36.feels like an event. I feel like I am an extra on the Flintstones. Feel
:00:36. > :00:51.gave this dish ten out of ten and he was absolutely right. Dessert is yet
:00:51. > :00:57.to come. Mary Ellen is making a dessert that looks like a garden.
:00:57. > :01:04.This is lovely. Mary Ellen starts the trifle with a
:01:04. > :01:12.layer of almond sponge. Soaked in camomile juice and adding delicate
:01:12. > :01:17.apricot. This is made with wine and tea.
:01:17. > :01:22.She places the trifles in the camomile lawn plates. Before
:01:22. > :01:29.finishing off the come post happy trifle with camomile custard.
:01:29. > :01:46.Then the edible soil, made with cocoa powder and powdered almonds.
:01:46. > :01:48.OK. LAUGHTER
:01:48. > :01:52.Well, she's gone one better than the bath, I think.
:01:52. > :01:56.I love the little sponge, the cream, bath, I think.
:01:56. > :02:00.it is delicious. This is a beauty. bath, I think.
:02:00. > :02:07.This is a very, very unusual pudding. I have never had anything
:02:07. > :02:13.like it. A lot of thought and technical skill has gone into this.
:02:13. > :02:18.It has been held back a bit. A little too polite. I agree it is
:02:18. > :02:25.delightful. It is like an English trifle. I think that is lovely. You
:02:25. > :02:29.see more and more as you go down. It is lovely.
:02:29. > :02:34.I have finished mine. I am eed easting like a pig.
:02:34. > :02:39.Last up is Aidan and the sweet burger. A high-risk dish that
:02:39. > :02:48.received four points. It could see him fall at the final hurdle. The
:02:48. > :02:55.pineapple burger goes on to the tray with a tuile and bun and last but
:02:55. > :02:56.not least, his pineapple ice-cream chips.
:02:56. > :03:09.OK. We have got a pudding here, or is it
:03:09. > :03:15.another first course. Has it put a smile on your face?
:03:15. > :03:21.Absolutely. What are the chips made with? With cocoa nut. You have to
:03:21. > :03:27.give him ten out of ten for trying. It is really a little sweet, though.
:03:27. > :03:35.What do you think, Matthew? Well, actually, the flavours confuse one
:03:35. > :03:40.another. There is too much going on. Cooking complete, all of the judges
:03:40. > :03:44.consider their final scores while the chefs wait.
:03:44. > :03:53.We have done the maths. We better get them in.
:03:53. > :04:02.Aidan, it is like welcoming back an old friend. The fourth time. I think
:04:02. > :04:07.you have both nailed it. There have been a couple of tens. That is an
:04:07. > :04:14.unusual score for us to give, but there has also been a five and a
:04:14. > :04:32.four. Any way, it is a competition. There can only be one winner.
:04:32. > :04:35.And the winner is... Aidan. APPLAUSE
:04:35. > :04:39.Well done, Aidan. Next week it is the turn of the chefs from the
:04:39. > :04:45.north-east. Now, time to answer some of your foodie questions. Each
:04:45. > :04:52.caller helps us to decide what Shelley is eating at the end of the
:04:52. > :04:57.show. First on the line is Barbara from Essex. What is your question? I
:04:58. > :05:03.have a recipe from James Tanner. I have tried to make it several times
:05:03. > :05:10.it is for toad in the hole. It is always soggy. Can you tell me why p
:05:10. > :05:15.D may be the container. Also, rest the batter. Very important to have a
:05:15. > :05:19.very hot tray. Pour it in, don't be tempted also to open up the door.
:05:19. > :05:24.There must be room for it to lift. It cannot be exacted in a tray. Or
:05:24. > :05:30.it will get soggy. Or change your recipe to a
:05:30. > :05:36.Yorkshireman's! What dish would you like to see, food heaven or food
:05:36. > :05:40.hell? Food heaven, please. Jane, what is your question for us?
:05:40. > :05:44.I have a lamb from the butcher's today. I never know what to do with
:05:44. > :05:48.the breast. Do you have breast of lamb? No, the
:05:48. > :05:54.whole lot. The whole lot? ! Wow! Stephane, that
:05:54. > :06:00.is up your street. What are you doing with the breast of lamb? You
:06:00. > :06:05.can make a marinade with honey, soya sauce, garlic, cumin. Leave it in
:06:05. > :06:09.the fridge for 24 hours, then put it on the grill.
:06:09. > :06:12.Just simple. It would be great like this.
:06:12. > :06:16.We are all coming around for dinner. What dish would you like to see at
:06:16. > :06:24.the end of the show, food heaven or food hell? As much as I enjoyed
:06:24. > :06:29.watches Mistresses, it will have to be food hell.
:06:29. > :06:35.And we have Viv, what is your question for us? My dad bought me a
:06:35. > :06:41.kilo of plums. I would like to know what to do with them. Some ideas? I
:06:41. > :06:47.have loads of them. What do you do with the plums? Fantastic, take half
:06:47. > :06:54.them. Cook them down with butter, sugar, vanilla. Do a compote. It is
:06:54. > :07:02.a rough chutney. Do a sweet pastry tart shell. Put in the jam, as it is
:07:02. > :07:12.at the bottom. Do a frangipane mixture with butter, ground almonds,
:07:12. > :07:16.butter, eggs to bind and then dot the plums in the mixture.
:07:16. > :07:21.Sounds good to me. What dish would you like to see at the end of the
:07:21. > :07:25.show, food heaven or food hell? It has to be food hell, sorry! Chris is
:07:25. > :07:32.show, food heaven or food hell? It with us, what is your question for
:07:32. > :07:39.us? We have some vegetables that are going soggy, it is sorrel. We don't
:07:39. > :07:47.know what to do with it other than soup. What would you do? I would get
:07:47. > :07:52.shallots, chop them down, white wine vinegar, reduce it until it is
:07:52. > :07:57.almost gone. Add cream. Or butter, drop in the sorrel and do it with a
:07:57. > :08:01.poached piece of fish or a skate wing.
:08:01. > :08:04.It is classic with salmon in France? Yes.
:08:04. > :08:11.What dish would you like to see, food heaven or food hell? I'm sorry,
:08:11. > :08:18.Shelley, food hell! And Roger, what is your question? We have about six
:08:18. > :08:23.pounds of figs. There are many of them around. What are you doing with
:08:24. > :08:33.the figs? Great. Some jam with the figs. Do it with the same weight of
:08:33. > :08:40.sugar and the figs. Vanilla. Cook it over three hours. That is it. You
:08:40. > :08:45.have figure then for the whole year. They are great wrapped also with the
:08:45. > :08:57.speck, the thin bacon. Or a pancetta. Something salty.
:08:57. > :09:01.And there is a put that together with it with the figs and pancetta,
:09:01. > :09:07.that is fantastic. What dish would you like to see, food heaven or food
:09:07. > :09:13.hell? Food heaven! It is looking good.
:09:14. > :09:20.Right, the omelette challenge. We have Gennaro in the middle. I
:09:20. > :09:28.doubt that time. I didn't think anyone could beat Mr Rankin. So, the
:09:28. > :09:33.usual rules apply. A three-egg omelette as fast as you can. Have
:09:33. > :09:36.you been practising in Paris? I don't have time! Ready? Three, two,
:09:36. > :10:15.one, go! Somebody has been practising! That
:10:15. > :10:19.was determination on your face! I wanted to get back on the board,
:10:19. > :10:24.James, to be honest. You are not on the board? You have
:10:24. > :10:37.disqualified me three times in a row.
:10:37. > :10:41.That is a shame! Stephane? Yes... Pretty good.
:10:41. > :10:49.Where do you think you have come? The top? No, in the middle.
:10:49. > :10:52.No, bottom. Near it. 33. 84 seconds. That puts you there.
:10:52. > :11:02.That is good for me. That is OK.
:11:02. > :11:15.I can confess, that is an omelette. Great! Right, you did it in 34. 52
:11:15. > :11:24.seconds. That puts you about there... Next to the legend that is
:11:24. > :11:27.Mr Pierre Koffman. A good place to be.
:11:27. > :11:33.Will Shelley get her food heaven or food hell? The chefs will make their
:11:33. > :11:37.choices whilst you enjoy a couple of classic recipes from the brilliant,
:11:37. > :11:41.Simon Hopkinson. He is making a favourite of mine, sticky toffee
:11:41. > :11:48.pudding, but first he is kicking off with a classic salad Nicoise. Enjoy
:11:49. > :11:54.this. France continues to inspire my love
:11:54. > :12:01.for food and cooking. In the south, a remote harbour town
:12:01. > :12:05.produces a small fish that packs a huge punch.
:12:05. > :12:11.I love anchovies. They are essential to my salad Nicoise. I have been
:12:11. > :12:16.making this salad for over 30 years. It still excites me. Trust me, make
:12:16. > :12:22.it once, you will fall in love too. For the dressing, mix garlic with
:12:22. > :12:27.fruity olive oil. Then curtain up for the rest of the cast. Firstly,
:12:28. > :12:32.fat juicy tomatoes, core them then slice them. Make sure that they are
:12:32. > :12:37.peeled. You want the sweet juicy flesh to easily mix in with the
:12:37. > :12:42.other ingredients. Friends that know me well know how angry I get about
:12:43. > :12:48.that bit left on a bean? Why not take it off? The bean is done. I am
:12:48. > :12:53.not a lazy bean picker. I am fussy about how I cook them.
:12:53. > :12:56.Good food is about the details. Three minutes in boiling
:12:56. > :13:01.Southamptoned water. Plunging them into the iced water helps them to
:13:01. > :13:07.keep the colour. Perfect eggs? This is how to do it.
:13:07. > :13:12.Put them in cold water. Bring to the boil and switch off the heat. Put a
:13:12. > :13:29.lid on and leave for four minute, exactly.
:13:29. > :13:38.The eggs! Ice cold water stops the eggs cooking. It gives a runny yoke
:13:38. > :13:44.that is impress I have -- impressive and looks gorgeous in the salad. It
:13:44. > :13:49.is tips like these that make the salad look great. Now for the show.
:13:49. > :13:57.Put on the capers, most supermarkets have them. It must be a black olive.
:13:57. > :14:02.Pretty olives. If you can, hunt down small fresh artichokes. They give a
:14:02. > :14:07.lovely texture to the salad. This is fun. I tell you.
:14:07. > :14:13.Herbs are so important too. I am using chervil. You can use parsley,
:14:13. > :14:18.but please, put in basil. It is essential. Now, for me, the most
:14:18. > :14:23.important part. I could not make this dish without the anchovies. A
:14:23. > :14:29.little vinegar. Not too much. A trickle.
:14:29. > :14:33.Now I will cut these into the salad. I don't want to waste any of that
:14:33. > :14:43.lovely, lovely yoke. Add the garlic dressing.
:14:43. > :14:51.So, it is stir time. It is a very clever salad.
:14:51. > :14:59.It is all about fresh and sweet and oily and salty. Every component is a
:14:59. > :15:20.star, but this one gets dressing room number 1. I have always had a
:15:20. > :15:23.sweet tooth. I try not to indulge it too often. But now and then I feel
:15:23. > :15:29.the urge to treat friends to a desert I think is irresistible.
:15:29. > :15:38.Sticky toffee pudding, made the traditional way. I don't know
:15:38. > :15:43.anybody who doesn't like it. It is sweet, luscious, the most important
:15:43. > :15:48.ingredient to get this pudding tasting like it should state. So
:15:48. > :15:55.come in boiling water for five minutes. -- soak them. Drain them
:15:55. > :16:13.and keep the liquid. But all these ingredients into a food processor.
:16:13. > :16:20.I will put a tiny bit extra in because I love it so much. Finally
:16:20. > :16:24.add the liquid from the dates. It looks a mess at the moment that it
:16:24. > :16:53.tends into the most lovely golden looking batter. It is quite nice and
:16:53. > :17:05.smooth. You can still see the dates. This is that gas Mark four. I am
:17:05. > :17:10.going to do something which is an idea of my own, it always rises more
:17:10. > :17:14.in the middle Monica side. -- more in the middle. Because I want the
:17:14. > :17:20.surface to be flatter than this to take the toffee topping I just
:17:20. > :17:30.remove, I note it doesn't look very good, it allows the sauce to cover
:17:30. > :17:34.without bits of this bunch sticking through which would scorch under the
:17:34. > :17:46.grill. For the sticky toffee topping. Double cream. Molasses
:17:46. > :17:50.sugar. Lovely dark treacly sugar. Slightly salted butter. Melt all the
:17:50. > :18:00.ingredients together and keep staring until it quietly comes to
:18:00. > :18:03.the boil. Pour over in one go. Under the grill. Until it is bubbling and
:18:03. > :18:22.sticky. For even more of an indulgence I
:18:22. > :18:34.make an extra butterscotch sauce to serve on the side. That is ready. No
:18:34. > :18:40.calories in this pudding at all. Here it comes. Sticky, sticky. Here
:18:40. > :18:48.goes. The Cook spoke, the light sauce, or
:18:48. > :19:19.it around like that. Called Green. You wouldn't think so but it is
:19:19. > :19:22.surprisingly light, almost delicate. I personally would have some ice
:19:22. > :19:29.cream with that. Another great recipe. Next week, and it is time to
:19:29. > :19:33.find out whether it is food heaven or hell, chocolate in a chocolate
:19:33. > :19:43.mousse cake with blackberries which are everywhere at the moment.
:19:43. > :19:49.Wonderful dessert. Look at that, it is a monster. That could be
:19:49. > :19:55.Singapore style with garlic and ginger, sticky crap. What do you
:19:55. > :19:59.think, it was down to them? They want the crap, I know they do. That
:19:59. > :20:33.goes. This is hot and spicy. That is the
:20:33. > :20:38.way to make it appealing. We have got the sugar going in. We will
:20:38. > :20:59.reduce this down to make it nice and sticky. You eat it with your
:20:59. > :21:09.fingers. Big chunks of crab. You have just got my shirt. The whole
:21:09. > :21:19.lot gets put in here with ginger, garlic, chilli. This crab is
:21:19. > :21:27.fantastic, was caught from the Isle of Wight.
:21:27. > :21:35.Plenty of ginger. I am going to stand well out of the way. They are
:21:35. > :21:46.brutal. I don't know if you have stand well out of the way. They are
:21:46. > :21:50.been to Singapore, Hong Kong. If you had liked crab you would have had
:21:50. > :22:02.chilli crab, the ultimate street food. They sell the citrus drink as
:22:02. > :22:06.well which they sell in a bag. Yes, we have got it as Mark it is all
:22:06. > :22:14.well which they sell in a bag. Yes, over me now. You are just covering
:22:14. > :22:24.me. That is why they chose it, so they can make a mess.
:22:24. > :22:36.This is hoisin sauce. Some ketchup. We will reduce all this down because
:22:36. > :22:46.I know you don't like garlic as well for top --. You have Singapore crab
:22:46. > :22:51.which is sticky, in Hong Kong it has normally got fried garlic and onions
:22:51. > :22:59.over the top. Lots of garlic and onions. We will take the garlic
:22:59. > :23:14.pieces like this. Just take a little bit of this. A bit of oil. Hoisin
:23:14. > :23:19.sauce is made out of soya beans. The rate of garlic. -- a bit of garlic.
:23:19. > :23:41.Chuck the rice in, a bit of sugar. A bit of lime. We will bring this
:23:41. > :23:50.all together. You have got this spiciness, stickiness. You have got
:23:50. > :23:56.this chilli and everything else. You can reduce this down into separate
:23:56. > :24:03.pans. I will transfer it over there so it starts to reduce a little bit
:24:03. > :24:12.quicker. The garlic will be fraying off nicely. -- frying. Garlic chips
:24:12. > :24:21.in oil. In Hong Kong where I had this they pile mounds of fried onion
:24:21. > :24:31.and garlic. My mother is Anglo Burmese. There was a lot of that in
:24:31. > :24:39.Burnley 's cooking as well. -- Burmese. We reduce this down, that
:24:39. > :24:44.gives it the stickiness. That is the key to this. You have got to be
:24:44. > :24:50.patient. Not that you are ever going to do this. If I am ever going to
:24:50. > :25:00.eat it it is when you guys have made it. I don't know if I can reproduce
:25:00. > :25:11.it. Garlic, you don't want to burn. Coriander. The crab, it is finger
:25:11. > :25:17.food, chuck it in the centre of the table. With the show and everything
:25:17. > :25:28.like that. When you have it over that you have a beard. -- bib. Pour
:25:28. > :25:37.this over the top. Starting to get a bit stickier. All starts to come
:25:37. > :25:48.together. But the entire lot, throw it in. It is the ultimate... Isn't
:25:48. > :25:57.it bits you are not supposed to eat. I have taken them out. They go in
:25:57. > :26:05.there. Hopefully start to bring this all together. It smells amazing.
:26:05. > :26:19.Coat this in the sauce. The more of this and bring it all together like
:26:19. > :26:34.that. Just poor that -- just poor that over. A touch of lime over the
:26:34. > :26:39.top. A bit more. You have got that, we have got some rice, then this
:26:39. > :26:49.fried garlic for stop it looks spectacular. You just order, it is
:26:49. > :26:56.all to do with the size of the crab.
:26:56. > :27:12.We just take our garlic chips and sprinkle over the top. Fried garlic.
:27:12. > :27:22.A lot of garlic. How do you do that with advice? Just pick it up. I have
:27:22. > :27:37.got to be if you really want it. That bit looks good.
:27:37. > :27:55.We have got a 2012 reasoning from Digesting. -- majestic. I bought two
:27:55. > :28:10.crabs this morning to make tonight. Fantastic. Are you converted? Maybe.
:28:10. > :28:16.I am mourning the loss of my chocolate cake. You wouldn't
:28:16. > :28:26.normally have it with rice. Really nice. With this one it is perfect
:28:26. > :28:31.for stop -- it is perfect. I personally wouldn't have the rice,
:28:31. > :28:37.just a big bowl of that and a big pile of water. You have just
:28:37. > :28:42.launched it all over the floor. Thank you to James, Stephane Reynaud
:28:42. > :28:46.and Shelley Conn. It is your birthday. You get to take the
:28:46. > :28:53.chocolate cake behind you away with you for stop --. Thank you for the
:28:53. > :29:00.wine choices. All of the recipes are on our website. You can catch more
:29:00. > :29:01.top dishes tomorrow morning. Have a great weekend.