:00:06. > :00:16.Good morning. It's time to sit back and enjoy your weekly fix of
:00:16. > :00:29.
:00:29. > :00:34.wonderful world-class cooking. This is Saturday Kitchen Live! Welcome to
:00:34. > :00:37.the show. Joining me in the studio are two top chefs. First a man who's
:00:37. > :00:39.set up home in the seaside town of Folkestone and is slowly building
:00:39. > :00:43.himself a foodie empire of restaurants, including the
:00:43. > :00:49.award-winning Rock Salt. It's Mark Sargeant! Next to him is another
:00:49. > :00:52.chef not happy with just the one restaurant. He currently has three
:00:52. > :01:02.award-winning tapas bars all in different parts of London. It's Ben
:01:02. > :01:08.Tish. Good morning to you both. Marsh, you are firing away, what are
:01:08. > :01:13.you cooking for us? Something summery. It is all there, in Spain!
:01:13. > :01:20.I am doing something simple, a one-pot dish. It is delicious. Light
:01:20. > :01:26.summer chicken broth with herb dressing. It is like a pesto with
:01:26. > :01:36.lots of fresh herbs, mixed through it to thicken it up.
:01:36. > :01:37.
:01:37. > :01:45.It has lovely minted new potatoes. Ben, tapas on the menu? Yes, chorizo
:01:45. > :01:50.stuffed squid with sage, potatoes, peas, capers and alioli.
:01:50. > :01:55.mentioned the spicy chorizo, this is the soft one? Yes, the soft one. We
:01:55. > :01:59.are moulding it into the squid and roasting it off.
:01:59. > :02:02.So, two great dishes to look forward to from our chefs and we've got our
:02:02. > :02:05.usual line-up of fantastic foodie films from the BBC archives too. As
:02:05. > :02:07.always there's Rick Stein, plus brand new Saturday Kitchen episodes
:02:07. > :02:10.of Celebrity Masterchef and the brilliant Raymond Blanc. Now, our
:02:10. > :02:13.special guest today was part of the biggest girl band of the century,
:02:13. > :02:23.Girl's Aloud having sold over 4 million singles and 4 million
:02:23. > :02:23.
:02:23. > :02:28.albums! Welcome to Saturday Kitchen, Kimberley Walsh. Hello!Great to
:02:28. > :02:33.have you on the show. I know you watch the show. I know that you
:02:33. > :02:38.family love it. They are besides themselves! Hi,
:02:38. > :02:42.mum, sisters, aunty. Yes, I am really here. We love you.
:02:42. > :02:45.It is done now. Get that embarrassing bit out of the
:02:45. > :02:51.way. You are about to face food heaven or food hell.
:02:51. > :02:55.I am. I will cook something based on your
:02:55. > :03:01.favourite ingredient, food heaven or the nightmare ingredient, food hell.
:03:01. > :03:06.It is up to the chefs here and there could be your mother. What would it
:03:06. > :03:11.be, food heaven? Food heaven would be for me, American waffles, with
:03:11. > :03:15.bacon. Really healthy. I fancy that this morning. I love the salt and
:03:15. > :03:21.the sweet together. With the maple syrup? Yes.
:03:21. > :03:25.What about the dreaded food hell? Food hell, I don't like pears. I
:03:25. > :03:31.don't like the textures. There is a lot of fruit on your
:03:31. > :03:36.list? Yes, peaches, the same. I do try. Maybe you can convince me when
:03:36. > :03:44.it is cooked or something? It is not up to me.
:03:44. > :03:51.So it is either waffles or pears for Kimberley. I will make my own
:03:51. > :03:56.waffles in the waffle machine. With crispy bacon. Served with maple sir
:03:57. > :04:03.up, poached egg and a simple hollandaise sauce to go with it. Or
:04:03. > :04:12.Kimberley could be facing food hell. It could be a pear and a rosemary
:04:12. > :04:17.Tarte Tatin. This the pears are poached, add with rosemary, covered
:04:17. > :04:21.in sugar and butter and baked and served with caramel and ice-cream.
:04:21. > :04:31.You will have to wait until the end of the show to find out which one
:04:31. > :04:31.
:04:31. > :04:35.she gets. If you'd like the chance to ask a
:04:35. > :04:40.question on the show then call: A few of you will be able to put a
:04:40. > :04:43.question to us, live, a little later on. And if I do get to speak to you,
:04:43. > :04:48.I'll also be asking if you want Kimberley to face either food heaven
:04:48. > :04:51.or food hell. So start thinking. Right, let's get cooking and up
:04:51. > :04:59.first today is the chef at the helm of the award winning Folkestone
:04:59. > :05:05.restaurant, Rock Salt. It's Mark Sargeant! So, chicken on the menu?
:05:05. > :05:08.Yes, this is really simple. Get the chicken on. Poach it in
:05:08. > :05:12.water. With lovely spring vegetables. It is
:05:12. > :05:16.spring, summer, perfect. You want me to finish this off with
:05:16. > :05:21.the sauce? Yes, make a nice sauce. The great thing about the sauce, you
:05:21. > :05:25.can keep it in the fridge, it goes well with grilled steak. Brilliant
:05:25. > :05:27.with this dish, obviously. Even with fish, a nice piece of roasted
:05:27. > :05:33.fish, a nice piece of roasted salmon.
:05:33. > :05:38.We have mint and parsley on the base? Yes, lovely light and fresh.
:05:38. > :05:43.The parsley give it is earthiness. Anchovies and garlic.
:05:43. > :05:50.You are using salted anchovies. They have a great flavour.
:05:50. > :05:53.They are amazing. I use them all the time as a seasoning. Salt is great
:05:53. > :06:02.but anchovies give a real depth of flavour.
:06:02. > :06:07.So this is going in. This is used at the end of it Absolutely and the
:06:07. > :06:14.Jersey Royals. I have seasoned the chicken. I am jointing it. We will
:06:14. > :06:20.get it into the water. And in the sauce, some olive oil?
:06:20. > :06:25.Yes, please. You have rapeseed, but it is too strong for the dish. I
:06:25. > :06:31.like a medium olive oil. Now, poaching. A lot of people are
:06:31. > :06:36.poaching. It is not something that we do as much? It is really healthy.
:06:36. > :06:42.We poach a lot of fish, meats. You make the stock in the pan. I have
:06:42. > :06:47.added a little stock cube. In three-star kitchens, even with
:06:47. > :06:53.Gordon, we would add a touch of stock to give the sauce a boost. So
:06:53. > :06:58.that is in there with the bay leaf, the thyme, salt and pepper. Bring it
:06:58. > :07:03.up to the boil and simmer it for about 25 minutes. Here is one here
:07:03. > :07:10.with the stock. It is lovely. Lots of flavour in there.
:07:10. > :07:16.Now, the potatoes? The potatoes, the Jersey Royals are Colling to the end
:07:16. > :07:20.of the season, but they are lovely. I find it best not to scrub them.
:07:20. > :07:26.Absolutely. In that with the peas, we are
:07:26. > :07:31.cutting banes up too. The good thing about the recipe you
:07:32. > :07:36.can use any vegetables. To the winter use the root vegetables, the
:07:36. > :07:41.butternut squash. Towards September, lovely tomatoes, so it is really
:07:41. > :07:47.whatever you want to cook with this. Like Ben, your restaurant empire is
:07:47. > :07:52.expanding. We have seen you in Folkestone? Folkestone has been my
:07:52. > :07:57.baby for two years. We celebrated the second birthday. That is going
:07:57. > :08:01.from strength-to-strength. It is an amazing site there?
:08:01. > :08:06.hangs over the harbourside it is a fantastic location. I have always
:08:06. > :08:11.wanted to come back to London. I got the amazing opportunity to take over
:08:11. > :08:16.the kitchens of the Great Northern Hotel it is a new hotel.
:08:16. > :08:23.Refurbished, one of the very first railway hotels. Stunning, right in
:08:23. > :08:29.the heart of King's Cross. I have a, if I get this right it is
:08:29. > :08:34.called Plum and Spilled Milk it was the food carriage on the Flying
:08:34. > :08:40.Scotsman. So a lot of heritage there. There is the Great Northern
:08:40. > :08:45.hotel bar which is fantastic. There is a kiosk which sells amazing Delhi
:08:45. > :08:50.food. That is exciting. I should be getting the menus ready for
:08:51. > :08:54.mid-July. So we should be ready. Then of all places, I aim chasing
:08:54. > :09:00.down Jason Atherton, opening up in Singapore.
:09:00. > :09:06.Local, then? Yeah, great. The good thing about Singapore, there is no
:09:06. > :09:10.such things as seasons. I can bring in asparagus all-year round. The
:09:10. > :09:13.produce is amazing. Although, at the moment I think that they are in a
:09:13. > :09:18.huge smog. To recap. I have the chicken
:09:18. > :09:24.poached, I have the beans, peas, courgettes, which I am putting in
:09:24. > :09:29.now. Then I have peeled some asparagus.
:09:29. > :09:32.We are using the asparagus ribbons to garnish the top with a little bit
:09:32. > :09:38.of crunch. Then adding the vegetables in here. You don't want
:09:38. > :09:42.to boil the vegetables too long. You want a bit of crunch. So it is like
:09:42. > :09:52.a salad texture. The potatoes are draining. If you
:09:52. > :09:57.
:09:57. > :10:03.want to put questions to either Mark or Ben, call us on this number:
:10:03. > :10:10.So we have all of the herbs in the sauce, the garlic, anchovies, tow
:10:10. > :10:15.bass co and red wine vinegar. That creates a fresh, vibrant, lovely and
:10:15. > :10:24.garlicky, we are using that to finish this stock. We put a spoonful
:10:24. > :10:30.to give it body but can you put spoonful on the Jersey Royals.
:10:30. > :10:38.want that? You sure you don't want butter? You have to put a little bit
:10:38. > :10:44.of butter. You can't have the Jersey Royals without butter! It's like
:10:44. > :10:50.waffles without the bacon. Mark, when you put that on hot it
:10:50. > :10:56.will really absorb it? Yes. That smells fantastic. Put a
:10:56. > :11:03.spoonful of that in. It thickens it up a little too. It is like a
:11:04. > :11:08.classic French soup awe pistou. With the chicken poaching there, it is an
:11:08. > :11:14.incredible stock. And so quick. Really quick. Anyone watching at
:11:14. > :11:20.home can do this. Get all of the ingredients in the supermarket.
:11:20. > :11:24.You kept the asparagus trimmings? Yes, you glaze those for me James.
:11:24. > :11:29.Then we are ready to dress up. You can put a bed of baby spinach leaves
:11:29. > :11:34.if you wanted to add something different.
:11:34. > :11:40.I'll take the potatoes. There is nothing overall fancy
:11:40. > :11:46.about, this but it tastes fantastic. It's the sort of thing that my mum
:11:46. > :11:56.would cook. You would not use the legs or --
:11:56. > :11:56.
:11:56. > :12:02.sorry, you would not use the legs or the thighs? Or you you would only
:12:02. > :12:06.use the legs and the thighs? Yes, they impart so much more flavour to
:12:06. > :12:09.the dish. And fen if there is anything left,
:12:09. > :12:17.you can blitz it up for an amazing soup.
:12:17. > :12:20.So... Another spoonful of that on the top.
:12:20. > :12:26.Always at the last minute this to keep the colour.
:12:26. > :12:31.Absolutely. With the rest of that, make a large amount to keep, but
:12:31. > :12:37.that kept in the fridge, over steak or poached fish or roasted chicken
:12:37. > :12:42.as well... It will be fantastic. Just finish that off.
:12:42. > :12:50.So, tell us the name of that again? That is light summer chicken broth
:12:50. > :12:55.with herb dressing. It is just needing... Oh, no!Check
:12:55. > :12:59.that out now! It has made all the difference! You see that? Yeah,
:12:59. > :13:04.right. Don't worry, I'm not a health fanatic.
:13:04. > :13:08.This is mine. Kimberley has that one. I have this.
:13:08. > :13:13.one. I have this. That is very quick.
:13:13. > :13:23.The secret is the Poping. Now, digging in.
:13:23. > :13:24.
:13:24. > :13:29.Wow! It looks so vibrant. If you are not feeling so well, get
:13:29. > :13:35.a bowlful of that down you. Right, we need wine to go with this.
:13:35. > :13:40.We sent our wine expert Olly Smith to a day at the races. What has he
:13:40. > :13:45.chosen to go with Mark's mighty chicken soup? It is Royal Ascot
:13:45. > :13:55.week. I have come to the Parade Ring. I will investigate the
:13:55. > :13:57.
:13:57. > :14:02.dmroeris on offer. Place your bets! -- galoris on offer.
:14:02. > :14:10.Bravo! Now it is time to gallop to the High Street to find some winning
:14:10. > :14:16.wines for this week's show. With Mark's champion chicken, I have
:14:16. > :14:23.opted for a bright white to reflect in the glow of that summery
:14:23. > :14:28.greenery. You could choose something like this Yalumba, splendid, but
:14:28. > :14:33.with the zip in Mark's dressing, I am after a wine with more spring in
:14:33. > :14:43.its step. So I am choosing the Zalze Bush Vine Chenin Blanc 2012. Welcome
:14:43. > :14:46.
:14:46. > :14:53.to the Winner's Enclosure! This most likely gets its name from the French
:14:54. > :14:59.monastery of Mount Chenin. This one, well it is like a pineapple hooked
:14:59. > :15:05.up to a power station! Boom! Think about the intensity of Mark's
:15:05. > :15:09.dressing. It is a massive flavour with the spike of vinegar, the
:15:09. > :15:13.punchy mustard and the wealth of summer greenery in there. You need a
:15:13. > :15:18.wine with natural acidity to link up and balance. Then, of course, the
:15:18. > :15:24.broth. It is a real tribute to the British summer garden. All of the
:15:24. > :15:30.natural sweet veg like the peace, asparagus and pea shoots. You need a
:15:30. > :15:35.wine with a subtle aromatic edge to combine it. Finally, Mark's chicken
:15:35. > :15:43.it is succulent, tender, poached. You need a wine that is a festival
:15:43. > :15:47.of fun to show the glory of the dish. Mark, here is to your chirpy
:15:47. > :15:50.chicken, cheers! Cheers indeed. We are all enjoying it. The chicken is
:15:50. > :15:58.going down well. The wine is fantastic.
:15:58. > :16:02.I am not an expert, but it is light, it needs a bit of acidity. That is
:16:02. > :16:07.perfect. I really like it. And you really like that. While it
:16:07. > :16:14.was playing, you kept going, didn't you? I thought I was supposed to eat
:16:14. > :16:18.it all! A great combination. Gorgeous. As Mark says, it works
:16:18. > :16:23.really well with that And when the weather is better, that
:16:23. > :16:28.would be the perfect dish. Coming up, Ben has a great tapas
:16:28. > :16:32.style dish. What are you doing again? I am doing chorizo stuffed
:16:32. > :16:38.squid with sage, potatoes, peas, capers and alioli. Then we are
:16:38. > :16:48.making the ail owly home-made. And you have a chance to ask Ben or
:16:48. > :16:54.Mark a question. Call this number: First it is time to head to France
:16:54. > :16:58.for more waterborne adventures with Mr Rick Stein. He is making a
:16:59. > :17:08.classic dessert, a cherry pithivier, but before all of that, he is to
:17:09. > :17:27.
:17:27. > :17:37.pick his way through an unusual for a puddle of water
:17:37. > :17:43.
:17:43. > :17:52.A big board will drop behind us and- Where we will be deposited
:17:52. > :17:54.stuff around the country In this day and age, you'd think
:17:54. > :17:57.to such environmentally friendly means.
:17:57. > :18:00.It all comes down to time and I'm sure with a little forethought there's plenty of cargo
:18:00. > :18:03.that isn't necessarily needed in a rush.
:18:03. > :18:06.Anyway, the problem of getting boats from one level to another
:18:06. > :18:10.has been answered in a variety of ways.
:18:10. > :18:13.Not the least of which is the standard lock
:18:13. > :18:15.which we've seen so many of.
:18:15. > :18:17.But I've never seen ANYTHING like this before.
:18:17. > :18:18.This is just amazing
:18:18. > :18:21.because the power of these two engines...
:18:21. > :18:23.They've got SNCF, Societe Nationale- de Chemins de Fer, on.
:18:23. > :18:26.So they're actually two real railway engines, pushing us up.
:18:26. > :18:31.When you look at the power of them,- it's amazing but...
:18:31. > :18:34.when you think there's five locks going the other way,
:18:34. > :18:42.where water does it, you realise the incredible power of water.
:18:42. > :18:45.This is costing somewhere between �80 and �90 to shove us up here.
:18:45. > :18:53.With the water, it costs nothing.
:18:53. > :18:55.It's such fun. I know it's boys' stuff but I just love it!
:18:55. > :18:59.The whole public transport system -- not just railways but canals as well -
:18:59. > :19:03.they've got backing, they've got faith, they've got optimism.
:19:03. > :19:06.I think that optimism must have a lot to do with sunshine.
:19:06. > :19:11.At the moment, that's as never-ending as the canal itself.
:19:11. > :19:15.And sunshine, of course, brings about bumper amounts of fruit.
:19:15. > :19:19.Here, that means great, fat, luscious cherries.
:19:19. > :19:21.And so, for a time, they pop up in everything -
:19:22. > :19:25.including sparkling aperitifs!
:19:25. > :19:28.But the inspiration for my next dish
:19:28. > :19:31.came form these fruit farmers - the Dousacs,
:19:32. > :19:35.and I'm going to use their cherries to make a pithiviers.
:19:36. > :19:38.Well, I've got a bit of a confession to make.
:19:38. > :19:41.I'm using packet puff pastry...
:19:41. > :19:45.but I think that's quite good news.
:19:45. > :19:48.I mean, ten years ago if I was demonstrating this,
:19:48. > :19:52.I'd be making the pastry and be here all day!
:19:52. > :19:54.I'm really, you know, as somebody once said to me,
:19:54. > :20:00."Life's too short for boning oxtails." It's now too short for making puff pastry,
:20:00. > :20:04.much as I like making puff pastry.
:20:04. > :20:07.You can, of course, make small, individual pithiviers,
:20:07. > :20:08.which is what I'd do in the restaurant,
:20:08. > :20:12.but I'm going to make one big, family-sized one.
:20:12. > :20:16.I tried making the pithiviers with the stones still in the cherries,
:20:16. > :20:20.um...cos I just like the look of whole cherries in a tart like that.
:20:20. > :20:22.But, actually,
:20:22. > :20:31.the whole business of biting stones- wasn't too pleasurable.
:20:31. > :20:34.Now, the filling in a pithiviers is very similar to a Bakewell tart.
:20:34. > :20:36.It's unsalted butter and sugar,
:20:36. > :20:38.beaten together in a bowl,
:20:38. > :20:46.and when it's smooth add one whole egg and one yolk and carry on beating until it's amalgamated.
:20:46. > :20:52.Then add ground almonds and a small amount of plain flour.
:20:52. > :20:57.Fold it together with a metal no need to beat it at this
:20:57. > :21:04.I like to add a good splash of cherry liqueur and then the luscious cherries.
:21:04. > :21:10.I've kept the pastry in the fridge to make it easier to handle,
:21:10. > :21:12.otherwise it gets soft and sticky. I make a kind of parcel,
:21:12. > :21:15.by spooning the mixture in the middle and seal the pastry
:21:15. > :21:22.with an egg wash.
:21:22. > :21:24.You've got to do this all fairly quickly
:21:24. > :21:28.but if it gets too warm, pop it in the fridge for ten minutes.
:21:28. > :21:29.Then carry on.
:21:29. > :21:32.Make a little hole in the centre to let out the steam
:21:32. > :21:34.and then paint it with an egg wash
:21:34. > :21:41.because you want a golden colour when it comes out of the oven.
:21:41. > :21:44.I must say, this is the sort of thing I dread.
:21:44. > :21:46.I'm not terribly good at doing, like,
:21:46. > :21:51.a fancy bit of pastry work like this but, um...
:21:51. > :21:53.Oh, gosh!
:21:53. > :21:59.I don't know that it matters much cos when it bakes and looks lovely
:21:59. > :22:03.and, you know, dark brown and shiny. It'll look fine.
:22:03. > :22:06.The best-laid plans of mice and men.
:22:06. > :22:10.That pithiviers tasted fine, but didn't look too good.
:22:10. > :22:13.So I made another one and this is it.
:22:13. > :22:18.It's been in a hot oven for 15 minutes and then a cooler one for a further 35.
:22:18. > :22:25.I don't know who it was but someone said that cookery's not chemistry but an art.
:22:25. > :22:29.It requires instinct and taste rather than exact measurements.
:22:29. > :22:31.Well, I'll go along with that.
:22:31. > :22:35.Now, if you ask me, this dish is best eaten under a cherry tree,
:22:35. > :22:40.beside the canal, with a chilled glass of Muscat de Beaumes de Venise.
:22:40. > :22:43.I think the crew really liked it cos they ate the first one
:22:43. > :22:46.and now they're back for more!
:22:46. > :22:53.Steady on!
:22:53. > :22:56.Well, this is the barge that we're now going to go to Marseille on.
:22:56. > :23:01.It's called the Anjodi and we did originally want to book this right from Bordeaux.
:23:01. > :23:04.But, unfortunately, it was pre-booked.
:23:04. > :23:07.So we started on the Rosa and we're transferring,
:23:07. > :23:09.but the great thing is
:23:09. > :23:12.you just pack your cases and walk from one to the other
:23:12. > :23:15.which, like everything on this trip,
:23:15. > :23:21.is very relaxed and civilised.
:23:21. > :23:24.This is our new captain now, Lee,
:23:24. > :23:28.very good with velosolexes!
:23:28. > :23:30.See you later, Rick. Have a nice travel. Very, very nice.
:23:30. > :23:34.Thank you very much for looking after us so well, Julie.
:23:34. > :23:38.Bonne chance! Oui, bonne chance! Au revoir, chef.
:23:38. > :23:47.Thank you. It's been a lovely, lovely time. Au revoir! Bye.
:23:47. > :23:50.Well, parting is such sweet sorrow,- as they say.
:23:50. > :24:00.But I can't help but think it's the- beginning of a whole new adventure.
:24:00. > :24:01.
:24:01. > :24:01.And
:24:01. > :24:01.And we're
:24:01. > :24:04.And we're looking
:24:04. > :24:07.And we're looking forward to joining you on that adventure next week
:24:07. > :24:10.Rick! Now one of our viewers, Susannah Knox has contacted us
:24:10. > :24:16.saying she is unable to make choux pastry despite being very good at
:24:16. > :24:26.all other types. So I'm going to show you how simple it is in a quick
:24:26. > :24:27.
:24:27. > :24:30.master class. This is just water, butter, eggs. This is
:24:30. > :24:34.straightforward. straightforward.
:24:35. > :24:39.You put the water in the pan. The key is to get the water hot and
:24:39. > :24:45.add the butter straight away. You don't want it to boil until the
:24:45. > :24:50.butter is melted. It unbalances the recipe. You can add a pinch of salt
:24:50. > :24:55.and sugar. Then this mixture in here. It is plain flour. You are
:24:56. > :25:00.creating a roux, but not so thick. So the butter is melted.
:25:00. > :25:05.Keep it on the heat. Keep the heat as high as possible. Then throw in
:25:05. > :25:12.the flour. Keep it on the heat it will become
:25:12. > :25:17.thick but then it starts to come away from the side of the pan. It
:25:17. > :25:21.gets thicker and thicker. If you keep going, you can hear it popping.
:25:22. > :25:26.The gluten in the flour starts to pop it is a thing you learn at
:25:26. > :25:30.college. It is until then, when it is ready. You do need to cook it
:25:30. > :25:34.out. It comes away from the side of the
:25:34. > :25:39.pan. It looks like a biscuit texture?
:25:39. > :25:46.Yeah, that sort of thing, like shortbread before you roll it out.
:25:46. > :25:51.The idea is to cook it on the stove for a minute. Then we just pop it
:25:51. > :25:57.out to cool down. We have one here that is cooled.
:25:57. > :26:03.This is the next bit where we add the eggs. So four eggs, one at a
:26:03. > :26:07.time in the mixture. Let the mixture cool right down, then throw them in
:26:07. > :26:16.one by one. Don't put them all in together or they will split of the
:26:16. > :26:22.So one in at a time. You always have to do that with
:26:22. > :26:28.baking, adding them separately. Well, you can do the same recipe
:26:28. > :26:38.with sweet or savoury, you can add cheese in there to make it savoury.
:26:38. > :26:43.You can also deep-fry this and you have little ets. So we mix it all
:26:43. > :26:48.together. The whole mix starts to thicken up slightly. Illicit that
:26:48. > :26:58.and give it a scrape around the edge and keep mixing it. It doesn't take
:26:58. > :27:00.
:27:00. > :27:05.long. Now we need a piping bag. I'm going
:27:05. > :27:15.to make e-Claires. Elephant's feet, do you remember those as a northern
:27:15. > :27:19.
:27:19. > :27:23.lass? Oh! They were a bit bizarre. Was it just me? My mum would make
:27:23. > :27:29.profiteroles. They were good. She must have had the technique.
:27:29. > :27:35.Now, we fill up the piping bag. I will show you how to pipe it. Now,
:27:35. > :27:40.it has been busy for you. You never stop you girls? I know. We had a
:27:40. > :27:44.busy ten years. Especially before the band finished. I was doing
:27:44. > :27:49.Strictly Come Dancing as well it was all a bit crazy, but great.
:27:49. > :27:54.But a calmer year this year? It has chilled out a little now.
:27:54. > :28:01.But you are getting on your bike next month? I am.
:28:01. > :28:06.This is up north? I am an ambassador for the Sky rides happening oi cross
:28:06. > :28:11.the country. I'm kicking off the one in Leeds. I'm from Bradford. So I'm
:28:11. > :28:15.going back up north to Yorkshire. I will ride a bike, which will be
:28:15. > :28:20.interesting. I have not done it in a while. I have rid no-one the past
:28:20. > :28:24.but not for a while. So that will be interesting. They are happening all
:28:24. > :28:28.up and down the country. There are lots in Yorkshire. So anyone can
:28:28. > :28:33.turn up. Go down with the family. You don't have to do the entire
:28:33. > :28:38.ride. It is not a race. You can come with the kids for a mile or so.
:28:38. > :28:43.It is one of the great things about Leeds. They are starting the Tour de
:28:43. > :28:48.France there next year? They are. It will be an exciting way to start the
:28:48. > :28:54.countdown for the Tour de France. It is only a year, as you say. So,
:28:54. > :28:58.York, Bradford. And this is on the 7th of July.
:28:58. > :29:07.Yes. It is not a motorbike, James.
:29:07. > :29:13.Well, I have a bike at home! So those are the past pastry. To finish
:29:13. > :29:17.it off, take a little bit of water on your finger like that. A tip I
:29:17. > :29:23.learned in France, where I was working, just a little water here.
:29:23. > :29:33.It is the water and the steam, as it heats up that causes the pastry to
:29:33. > :29:40.
:29:40. > :29:48.rice. Keep the water -- that causes the pastry to rise. Then keep the
:29:48. > :29:53.water, pop it in the oef no-one a ban marry. Then they take about 20
:29:53. > :29:57.minutes and I have my eclairs. They look good.
:29:57. > :30:01.Buts you have a book in the pipeline? It is.
:30:01. > :30:04.What was that one like? It is quite scary. You think, I have never
:30:04. > :30:08.spoken about a lot of the things in there.
:30:08. > :30:14.You with putting it all out there together, but it has been fun.
:30:14. > :30:18.Do you have to contact the girls to say... Can I talk about this?
:30:18. > :30:23.give hem a little bit of a heads up. Cheryl did a chat with me the other
:30:23. > :30:27.day. I was trying to remember everything. Ten years is is a long
:30:27. > :30:32.time. We remembered funny stories that went in there.
:30:32. > :30:36.It all went so quickly as well? That is what happens nowadays? Yeah, we
:30:36. > :30:40.had the number one at the gaining for four weeks. Then crashed back to
:30:40. > :30:44.reality. It felt like we had to build our
:30:44. > :30:48.career over the ten years. It didn't feel like we were just there and
:30:48. > :30:56.that was it. We worked very hard, actually.
:30:56. > :31:02.We feel proud of what we achieved. You have all gone off to do solo
:31:02. > :31:07.stuff as well? Yes, I was in theatre. In the West End. I was in
:31:07. > :31:11.Shrek. I did not like the green make-up, but apart from that I loved
:31:11. > :31:16.it. I loved the experience of working with people in a big family
:31:16. > :31:21.it was a challenge. That is where it started for you,
:31:22. > :31:27.you loved theatre from a young kid? Yeah, from really young. I started
:31:27. > :31:32.in TV and theatre when I was four or five years old but musical theatre
:31:32. > :31:38.is where the training was it was like going back to my roots. What
:31:38. > :31:43.was it like getting the phone call? I was terrified. After ten years of
:31:43. > :31:47.not doing any West End theatre. I'm going straight into the West End to
:31:47. > :31:51.do a leading role. I thought I must do the graft to pull this off. It
:31:51. > :31:57.was a brilliant achievement. Now, rather than fill them on the
:31:57. > :32:03.bottom. Put holes in the top at each end. This is pure whipped cream in
:32:03. > :32:07.here. That is cler.
:32:07. > :32:12.-- That is clever. If you put them underneath and take
:32:12. > :32:18.a bite out of it it comes from the bottom, oops, maybe not that one.
:32:18. > :32:25.Then what we do is take this. This is a coffee icing and we dip it
:32:25. > :32:28.where you filled the choux. We dip it in the coffee icing. That covers
:32:28. > :32:34.the holes. I do remember eating those in
:32:34. > :32:44.Yorkshire as a child. These ones? Yeah, the coffee ones.
:32:44. > :32:46.
:32:46. > :32:50.These are cream-filled. In France you may fell them -- fill them with
:32:50. > :32:57.a cream and custard type filling, but here, for this show, it must be
:32:57. > :33:07.whipped cream. I'm surprised you did not pipe it
:33:07. > :33:07.
:33:07. > :33:17.full full of butter! Now you can mix and match the toppings. It is just
:33:17. > :33:23.icing sugar. Remember to fill them on the top.
:33:23. > :33:30.I don't know where you start to eat these, to be honest! I will give you
:33:30. > :33:34.a spoob and a fork. -- I will give you a spoon and a
:33:34. > :33:38.fork. This looks good. Usually, I would
:33:38. > :33:43.just do, this but I'm a little scared on TV. I'll take the plate to
:33:43. > :33:47.be safe. You will need a bike ride for after
:33:47. > :33:53.that. Yes! Full of whipped cream.
:33:53. > :33:58.Please, tell me it beats chicken with a little bit of Jersey
:33:58. > :34:02.Potatoes! I do have a sweet tooth it is good.
:34:02. > :34:07.If there is a skill or a tip you would like us to demonstrate on the
:34:07. > :34:13.show, contact us at: Right, what are we cooking for
:34:13. > :34:17.Kimberley at the end of the show? It could be food heaven. It could be
:34:17. > :34:21.bacon waffles with crispy bacon, poached eggs and hollandaise sauce.
:34:21. > :34:27.That will sort out any hangovers this morning. Or Kimberley could be
:34:28. > :34:34.facing food hell. Pears. I will make my twist of a classic Tarte Tatin.
:34:34. > :34:39.This time with pears. They are peeled, cored and poached. Added to
:34:40. > :34:44.a rosemary infused caramel. Baked and served with a vanilla ice-cream.
:34:44. > :34:48.You will have to wait until the end of the show to see the final result.
:34:48. > :34:52.Now it is time for action from Celebrity MasterChef it is the end
:34:53. > :34:56.of the road for one of the contestants. First they have to
:34:57. > :35:06.impress one of the country's toughest food critics. Let's see how
:35:07. > :35:20.
:35:20. > :35:23.Big test of your character, You are not presenting your food
:35:23. > :35:25.but to three very, very harsh restaurant critics.
:35:26. > :35:27.Two courses, one hour and 15 minutes.
:35:27. > :35:30.At the end of this, one of you will be going home.
:35:30. > :35:40.Ladies and gentlemen, let's cook.
:35:40. > :35:42.What I'm expecting is that someone will thrill me
:35:42. > :35:45.and someone will make me drop my head into my hands
:35:45. > :35:48.and whimper like a baby.
:35:48. > :35:50.We've seen before with the Celebrity competition
:35:50. > :35:53.that people really drive themselves to the limit,
:35:53. > :35:56.so I'm expecting to see some really good cooking.
:35:56. > :35:59.We long for good technique,
:35:59. > :36:02.things that aren't mercilessly overdone or mercilessly underdone,
:36:02. > :36:12.signs that someone is really passionate about cooking.
:36:12. > :36:13.
:36:13. > :36:20.20 minutes has gone.
:36:20. > :36:23.Michael. Yes.Big day today. Really important.
:36:23. > :36:26.Michael, what are your dishes? I'm doing pan-fried duck breast
:36:26. > :36:32.with a cherry puree, wilted spinach, potato rosti and a pork jus.
:36:32. > :36:35.For dessert, I'm doing a baby pear pavlova with chocolate sauce.
:36:35. > :36:39.Can you today produce a plate of food without a single mistake on it?
:36:39. > :36:49.Yes. I really, really hope so.
:36:49. > :36:56.
:36:56. > :36:58.What are you cooking for us? I'm going to do Asian salmon
:36:58. > :37:00.with a coriander dressing.
:37:00. > :37:02.There's a lot of skill involved. I need to get my salmon right.
:37:02. > :37:05.I'm going to be doing it en croute in a filo pastry.
:37:05. > :37:07.Ah! And for your other course?
:37:07. > :37:09.I'm going to be doing a mascarpone mousse in white chocolate,
:37:09. > :37:19.which will sit in a tropical fruit soup.
:37:19. > :37:28.
:37:28. > :37:30.Danny, furiously working away. What are you going to cook for us?
:37:30. > :37:34.Pork rolled in tea with swede puree, some romanesco and apple sauce,
:37:34. > :37:44.followed by panna cotta and rhubarb.
:37:44. > :37:48.
:37:48. > :37:50.Emma, you presently look so scared,- so frightened, so petrified.
:37:50. > :37:53.Yeah. You really are, aren't you? I'm tremendously nervous today, yes.
:37:53. > :37:55.This is the worst one.
:37:55. > :37:58.It's like you've come all this way and the prospect of then not making the final three
:37:58. > :37:59.is just so awful.
:37:59. > :38:03.What are you going to cook for us? Charred mackerel with apple puree
:38:03. > :38:08.and a smoked cod roe cream with microleaves and watercress oil.
:38:08. > :38:11.And then I'm doing pan-fried venison
:38:11. > :38:21.with parsnip puree, spring greens and a red wine and blueberry sauce.
:38:21. > :38:30.
:38:30. > :38:36.Two minutes, Danny. Come on!
:38:37. > :38:40.What's left to go on, Danny? Just the meat and the sauce.
:38:40. > :38:49.it's got to go.
:38:49. > :38:52.You've got some sauce on there, dribbling away. Thanks.Thank you.
:38:52. > :38:54.Good afternoon. We have a pork fillet rolled in tea,
:38:54. > :38:59.a swede puree, fondant potato and romanesco with an apple sauce.
:38:59. > :39:05.Thank you. Thank you.
:39:05. > :39:14.So the big positive. He hasn't completely overcooked the pork.
:39:14. > :39:16.I'm not getting any apple and sage from the sauce
:39:16. > :39:18.but I'm barely getting any sauce, to be honest.
:39:18. > :39:21.Underseasoned swede, underseasoned potato.
:39:21. > :39:23.There needs to be less arrangement on the plate
:39:23. > :39:31.and more a plateful of food that you can eat.
:39:31. > :39:39.Danny, 15 minutes and then that dessert goes, yeah?
:39:40. > :39:42.Yes! Well done, Danny. They're perfect.
:39:42. > :39:47.You've got three minutes.
:39:47. > :39:50.Done? Yeah.Yeah! Come on!
:39:50. > :39:57.Oooh!
:39:57. > :39:59.You have a vanilla panna cotta with a snap biscuit
:39:59. > :40:02.and a rhubarb sauce.
:40:02. > :40:08.Thank you.
:40:08. > :40:10.It all works. The panna cotta is on- the creamier side
:40:11. > :40:13.but it's not overset.
:40:13. > :40:16.And this rhubarb has just got enough sweetness to it.
:40:16. > :40:22.There's still a bit of a bite but very nicely done and lovely texture.
:40:22. > :40:24.The combinations of flavours are good.
:40:24. > :40:27.The little orange brandy snap biscuits - nicely done.
:40:27. > :40:37.It's a really luscious little pudding.
:40:37. > :40:40.
:40:40. > :40:50.You've got four minutes, Michael.
:40:50. > :40:50.
:40:50. > :40:57.That is it.
:40:57. > :41:00.Good afternoon. Hi. Hi.
:41:00. > :41:03.Shall I come round this side?
:41:03. > :41:05.You have in front of you pan-fried duck
:41:05. > :41:08.with a cherry puree, rosti potato, some wilted spinach
:41:08. > :41:14.and a pork jus.
:41:14. > :41:16.It actually tastes a lot better than it looks.
:41:16. > :41:19.He's cooked it well. It's tender and there's a crispness to the skin
:41:19. > :41:24.but for me, this could all do with a bit more seasoning.
:41:24. > :41:26.He's done a damn good rosti.
:41:26. > :41:32.This is a pretty good plate of food.
:41:32. > :41:41.Two minutes, Michael. OK.
:41:41. > :41:51.Right, are you ready to go? Yeah.
:41:51. > :41:51.
:41:51. > :41:58.For dessert, you have a baby pear pavlova with chocolate sauce.
:41:58. > :42:01.Good work on the pears! Really good work on the pears.
:42:01. > :42:04.I think it looks gorgeous.
:42:04. > :42:06.It's good meringue. It really is, isn't it?
:42:06. > :42:09.It's got a nice gooiness to it that works very well.
:42:09. > :42:13.It's very soft. Barely cooked.
:42:13. > :42:15.I'm not normally a huge fan of pear
:42:15. > :42:18.but this is delicately poached in spices,
:42:18. > :42:21.the cream is gorgeous
:42:21. > :42:31.and the chocolate is really good quality.
:42:31. > :42:34.
:42:34. > :42:34.Is
:42:34. > :42:35.Is it
:42:35. > :42:40.Is it good
:42:40. > :42:44.Is it good enough to keep Michael in the competition? We will find out in
:42:44. > :42:51.the competition? We will find out in about 20 minutes. Still to come,
:42:51. > :42:57.Raymond Blanc is using a bed sheet to make a stunning tomato risotto.
:42:57. > :43:02.Inspired by his mum's favourite salad. Mark and Ben may not survive
:43:02. > :43:08.after the extraordinary test of the Saturday Kitchen Live! Omelette
:43:08. > :43:16.challenge. Will they crack under the pressure? Let's hope that they don't
:43:16. > :43:18.end up henemies! And will Kimberley Walsh be facing food heaven? The
:43:18. > :43:24.bacon waffles with crispy bacon, poached eggs and hollandaise sauce?
:43:24. > :43:30.Or food hell? Pears and the Tarte Tatin. Right, let's get cooking. The
:43:30. > :43:35.next man who is leading the way from Skegness. He is serving some of the
:43:35. > :43:39.best tapas in the country it is the brilliant Ben Tish. On the menu, a
:43:39. > :43:45.little tapas from you? It is tapas, always.
:43:45. > :43:49.We have baby squid. We are stuffing it with cooking chorizo it is a
:43:49. > :43:54.little different to the slicing chorizo it is soft, it must be
:43:54. > :44:02.cooked. We have baby peace, new potatoes. If you wouldn't mind
:44:02. > :44:05.cooking them. Then we have capers and a little alioli to make a garlic
:44:05. > :44:10.and a little alioli to make a garlic garlicky mayonnaise. So, the first
:44:10. > :44:15.thing I have to do is peel the chorizo. How do you know which is
:44:15. > :44:23.the softer one if you go to buy it? Give it a squeeze.
:44:23. > :44:27.So, if it is squidgy enough to mould? Yes it will say semi-cured as
:44:27. > :44:33.opposed to cured. That is when you know it is like this.
:44:33. > :44:38.There is also a sweet and a spicy one? Yes, this is the spicy one. It
:44:38. > :44:42.is great for this dish. So, just breaking the chorizo down. Break it
:44:42. > :44:50.down as much as you can. This goes into the squid. Baby skwidz are
:44:50. > :44:54.great. You have a perfect parcel, basically, to put it inside. You can
:44:54. > :44:58.put black pudding in there, you can use the squid to make a stuffing
:44:58. > :45:04.with chopped up squid, breadcrumbs and parsley.
:45:04. > :45:11.I feel like I have had an overload of tapas. I was in Barcelona at the
:45:11. > :45:16.place It is incredible there. The Bocca
:45:16. > :45:20.Market. It is brilliant of the the tapas bars that are in there as well
:45:20. > :45:25.are amazing. They are. You queue to get a seat at
:45:25. > :45:30.the tapas bars, you don't know what you are eating. It is random.
:45:30. > :45:34.And they are always full of hangover chefs.
:45:35. > :45:40.Exactly. A nice glass of sherry at 8.00am in the morning it is what is
:45:40. > :45:44.needed. You are cooking squid but octopus is
:45:44. > :45:49.getting popular? It is getting popular. We sell a lot of it in our
:45:49. > :45:58.restaurants. Get it frozen. Defrost it and you are guaranteed a tender
:45:58. > :46:03.bite, basically. The frozen octopus actually make it
:46:03. > :46:08.is tender? Yes. I thought that would do the opposite, freezing it?
:46:08. > :46:13.sorts it out. So, don't overstuff the squid. The
:46:13. > :46:19.squid shrinks and then the chorizo can pop out. So a little cocktail
:46:19. > :46:25.stick at the end to hold it together while we roast it. You have the
:46:25. > :46:28.potatoes cooking, James? Yes. So add a little alioli with eggs,
:46:28. > :46:34.grape seed oil and vinegar to make it nice and yellow.
:46:34. > :46:39.You are pan-frying them, but in the new restaurant, you are cooking on a
:46:39. > :46:44.char-grill? That's right. The new restaurant is opening in November.
:46:44. > :46:50.We just are in the planning stages of it, but everything will be over
:46:51. > :46:55.wood a and charcoal and lots of smoking of things blfrnd. So really
:46:55. > :46:59.natural but I suppose older techniques of cooking if you like.
:46:59. > :47:03.Lots of fire and smoke. That is the great thing with tapas.
:47:03. > :47:07.I was watching them with a menu that they were developing. They would run
:47:07. > :47:11.out of something, cross it off the board and put something else on.
:47:11. > :47:21.Basically making it up. Exactly. It is all quick.
:47:21. > :47:27.I had char-grilled mussels, just mussels in the shell in the grill.
:47:27. > :47:31.Exact lichlt So, any way, the squid is in a nice
:47:31. > :47:37.hot pan. Give them a bit of colour. You have to make sure that the
:47:37. > :47:43.inside is cooked? Obviously the chorizo is semi-cured, so it does
:47:43. > :47:49.need cooking for a little bit. And great on the barbecue this?
:47:49. > :47:56.squid is lovely on the queue. Straight after this, you are rushing
:47:56. > :48:04.off, not to spring pore but to somewhere else? Not as glamorous as
:48:04. > :48:09.that but I'm going to Regent's Park. It is for a festival called Taste
:48:09. > :48:18.the Blunder. One of our restaurants is exhibiting there off the Tavern
:48:18. > :48:24.so. There in the pouring rain. you seen it outside? It is sun there
:48:24. > :48:28.now! That is great. Now a little bit of butter. That will help to get it
:48:28. > :48:33.slightly brown. The tentacles are in there as well. I think that some
:48:33. > :48:39.people don't like the look of the kls but they are delicious.
:48:39. > :48:49.Are you for a tentacle? I'll go for a tentacle, I'm not fussy. Don't say
:48:49. > :48:57.that! And they love the potatoes in Spain, as well as the pork.
:48:57. > :49:03.Yes, the combination of meat and fish in Spain is very common.
:49:03. > :49:09.The squid are turning slightly brown.
:49:09. > :49:15.The secret of tapas, it is simple but there is a lot of work involved
:49:15. > :49:18.at the end? There is a very fast service at our restaurant. All of
:49:18. > :49:25.the guys are concentrating it is full on.
:49:25. > :49:29.Now a little bit of vinegar in the mayonnaise? Yes, that will sharpen
:49:29. > :49:37.it. You have lots of garlic in there, James? Yes.
:49:37. > :49:42.Good. That's what it is all about. And now the peas with a little bit
:49:43. > :49:48.of butter in the pan with the squid. And sage you are using as well?
:49:48. > :49:52.It goes well with the squid. A unusual addition. There we go. Get
:49:53. > :49:57.that in there. So with the larger squid you can cut
:49:57. > :50:01.it in rings and saute it off. Exactly and add the chorizo and
:50:02. > :50:04.throw in the potatoes and make it a little more of a medley of things,
:50:04. > :50:10.basically. Good.
:50:10. > :50:15.The garlic is in there. I will grab a little bit of butter.
:50:15. > :50:22.Butter as well. I thought you would be looking for
:50:22. > :50:30.butter, James! At the end of the show, you can find the recipes on
:50:30. > :50:34.the website at: Good, the peas are there, the squid
:50:34. > :50:39.is there. The chorizo will be cooked through. There are capers now in
:50:39. > :50:44.there to add sharpness and acidity. A big fan of capers.
:50:44. > :50:49.And your year has been busy. You have the book out now? The book is
:50:49. > :50:54.out. It came out at the beginning of the year. It has been going well.
:50:54. > :51:00.We have had nice press on that Why tapas for you, then? Was it a
:51:00. > :51:05.trip to Spain, was it? Well, a trip to Spain but tapas, I think it is a
:51:05. > :51:09.lovely way of eating. It is very socialable. You get to try lots of
:51:09. > :51:14.flavours. You go to a regular restaurant, you
:51:14. > :51:18.have the starter, main course, and you are fixed to the format. With
:51:18. > :51:21.the tapas you get to try lots of different things it is a great way
:51:21. > :51:25.of eating. And good for London where the space
:51:25. > :51:31.is critical. Exactly that
:51:31. > :51:35.Great, the potatoes are nicely sauteed, you seasoned those, James?
:51:35. > :51:42.I did. Just checking! There we go. The
:51:42. > :51:46.potatoes are there. That is great. Now, loads of flavour in here.
:51:46. > :51:52.Remember to take the cocktail stick out. You don't want that stuck in
:51:52. > :51:58.your teeth! And careful not to overfill them? No. Or they will will
:51:58. > :52:02.explode, basically. I have had that many a time on the service. It is
:52:02. > :52:12.not fun. Then spoon all of the delicious Bury
:52:12. > :52:18.sage and peas over there. There we go. It smells really good.
:52:18. > :52:24.The tentacles look great as well when they are cooked. Then the
:52:24. > :52:29.alioli on the side. I will not taste I think it is OK! Good. That is on
:52:29. > :52:39.the side. So give us the name of that? That is
:52:39. > :52:39.
:52:39. > :52:42.chorizo stuffed squid with sage, chorizo stuffed squid with sage,
:52:42. > :52:48.potatoes, peas, capers and alioli. That was fantastic. That looks, I
:52:48. > :52:55.know it will taste great but it looks great. Dive into that one.
:52:55. > :52:58.It smells amazing! You should get a good waft of garlic of off that one.
:52:58. > :53:05.That is just how they serve it. Straight from the pan, on to the
:53:05. > :53:12.plate. Exactly, bo bosh, done. Next person.
:53:12. > :53:17.It looks easy. The alioli you can get made earlier. You can have a
:53:17. > :53:23.batch of it in the fridge. And the squid are great. They are
:53:23. > :53:30.the little ones. They take almost 30 seconds just to cook. So good.
:53:30. > :53:36.Happy with that? Hmm!Right we need wine to go with this. We have isn't
:53:36. > :53:45.our wine expert, Olly Smith, to Ascot. So what has he chosen to go
:53:45. > :53:49.with Ben's super skid? -- squid. With Ben's squid, I'm after a white
:53:49. > :53:56.wine that is fresh enough to work with the seaside flavours and that
:53:56. > :54:00.is bright enough to bounce with the chorizo. You could choose this one,
:54:00. > :54:06.an award-winning Antea, but having cooked this dish at home, I am after
:54:06. > :54:15.a wine that is even more racy, to gallop along the final furlong and
:54:15. > :54:20.get victory for Ben. It is Caixas Godello 2012. Hooves of glory!
:54:20. > :54:25.Caixas Godello 2012 has returned from the brink of extinction in the
:54:25. > :54:30.1970s. I am delighted to see it making a comeback. It can be young,
:54:30. > :54:34.fruity like this one or aged in oak barrels to make a more savoury wine.
:54:34. > :54:39.Either way it manages to pull off the trick of being soft and
:54:39. > :54:43.refreshing at the same time. Welcome back! Oh, delicious! Think about the
:54:43. > :54:48.big flavours on the plate in Ben as dish. The spice in the chorizo. For
:54:48. > :54:52.that you want to avoid a wine that is too sharp, you want to embrace
:54:52. > :54:56.one that is soft enough to jiggle along inside. Then the subtle
:54:56. > :55:01.flavour of the squid it has a sweet ocean character to it. Again, you
:55:01. > :55:06.want a wine that is nimble. Nothing too heavy to mask the subtle
:55:06. > :55:11.flavours. Finally, think about that punch in the alioli from the garlic
:55:11. > :55:17.and mustard. Of course, it has a glossy texture as well. What we are
:55:17. > :55:22.looking for with that is a bit of body. Ben, here is to your sensation
:55:22. > :55:26.sensational squid, cheers! Cheers indeed. I don't know if we will get
:55:26. > :55:31.to eat any of it. The two of them are diving in. They
:55:31. > :55:34.are in their own world over there! We didn't know you wanted to try it
:55:34. > :55:38.too. This wine, fabulous. Another great
:55:38. > :55:42.choice by Olly. He is well on form it cuts through
:55:42. > :55:49.that. It works well with the alioli. It really cuts through the rich
:55:49. > :55:57.flavours. It is a really good wine. You are enjoying it here? ! I have a
:55:57. > :56:02.few good wines to take home with me. What do you reckon? It must be one
:56:02. > :56:06.of the best things I have eaten today! The garlic and the sage make
:56:06. > :56:09.itment It really works. Right, let's get back to Celebrity
:56:09. > :56:13.MasterChef to find out which of the final four are leaving the
:56:13. > :56:23.competition. We join the action as Jamie Theakston is about to serve
:56:23. > :56:33.
:56:33. > :56:43.his dish to a table of restaurant Jamie, you've got just one minute
:56:43. > :56:44.
:56:44. > :56:54.All right, are you ready? This is Asian salmon
:56:54. > :56:55.
:56:55. > :56:59.and stir-fried green vegetables. and the way that these flaky shards-
:56:59. > :57:02.are kind of breaking up and adding texture
:57:02. > :57:06.and sort of a buttery, salty bite to it.
:57:06. > :57:08.The only thing that's underseasoned- are the vegetables.
:57:08. > :57:15.It's not firing on all cylinders.
:57:15. > :57:23.15 minutes now for your pudding. Well done. Thank you.
:57:23. > :57:24.Mate, you'd better move it.
:57:24. > :57:34.You've only got about 60 seconds left.
:57:34. > :57:39.
:57:39. > :57:43.This is a mascarpone and white chocolate mousse
:57:43. > :57:52.in a tropical fruit soup.
:57:52. > :57:54.The mousse is rather odd. It's got a granular texture
:57:54. > :57:57.and it feels like it's split at some point.
:57:57. > :57:59.The white chocolate and the mascarpone, even if had worked,
:57:59. > :58:03.I don't think is a successful combination because it's sweet on sweet.
:58:03. > :58:07.I long for something citrus that really cuts through it.
:58:07. > :58:17.On this occasion, I think he's had a bit of a disappointment.
:58:17. > :58:33.
:58:33. > :58:38.How much more have you got to do?
:58:38. > :58:43.I'm just putting these microleaves on and then I'm going in.
:58:43. > :58:49.Hello. Hello. Hello, Emma. Hello, there.
:58:49. > :58:50.For your starter you've got charred mackerel
:58:50. > :58:53.with apple puree, smoked cod roe cream
:58:53. > :58:57.and a watercress oil.
:58:57. > :59:01.I think it looks lovely. It looks like real restaurant dish.
:59:01. > :59:03.Two words - "oh" and "wow".
:59:03. > :59:07.This is amazing. It's very good.
:59:07. > :59:10.The cod's roe just adds a lovely kind of Nordic feel to it.
:59:10. > :59:14.The watercress oil would be really peppery if it was just watercress
:59:14. > :59:17.but as an accent to the mackerel, it really works
:59:17. > :59:21.and mackerel and apple puree works well.
:59:21. > :59:23.I think this is the best dish I've ever tried
:59:23. > :59:33.cooked by somebody who's meant to be famous for something else.
:59:33. > :59:45.
:59:45. > :59:48.That's it. It looks great. Well done.
:59:48. > :59:54.Sorry if there was a slight delay.
:59:54. > :59:58.You've got pan-fried venison on a parsnip puree
:59:58. > :00:08.with some buttered spring greens and a red wine and blueberry sauce.
:00:08. > :00:11.
:00:11. > :00:13.The venison is fantastic.
:00:13. > :00:16.She's got that crisp, caramelised outer layer
:00:16. > :00:22.and then inside, absolutely meltingly tender and gorgeous.
:00:22. > :00:25.I like the red wine sauce with the blueberries in it.
:00:25. > :00:27.It's got a nice fruitiness to it.
:00:27. > :00:31.A meaty, rich savoury sauce would bring the whole thing together
:00:31. > :00:37.and finish it perfectly.
:00:37. > :00:42.SHE LAUGHS Oh, my word!
:00:42. > :00:45.Critics day, there was a huge amount of pressure on our celebs to deliver
:00:45. > :00:48.and I think they did themselves proud.
:00:48. > :00:51.Everybody pushed themselves and nobody, nobody, had a real timing issue. No.
:00:51. > :00:53.Very, very good effort.
:00:53. > :00:57.The first course from Emma, the mackerel,
:00:57. > :01:01.with the apple, was the best thing in the room by far.
:01:01. > :01:04.The whole thing came together and was balanced beautifully.
:01:04. > :01:07.Emma's main course, it looked amazing, the venison perfectly cooked.
:01:07. > :01:09.Everything stacked beautifully.
:01:09. > :01:11.But it didn't quite deliver on flavour.
:01:11. > :01:13.The pavlova - absolutely brilliant combination.
:01:13. > :01:23.Just a big, big pleasure w
:01:23. > :01:25.
:01:25. > :01:28.I was the only one in the building that liked Danny's first course.
:01:28. > :01:30.It was for me confusing as a dish.
:01:30. > :01:32.I thought it was a great idea but I didn't want to keep on eating- huge amounts of it.
:01:32. > :01:34.As for the dessert, though, from Danny,
:01:34. > :01:36.I thought that that's something you want to keep on going with.
:01:36. > :01:39.You're going to eat the whole plate, aren't you?
:01:39. > :01:40.Panna cotta, load of vanilla, sharp and sweet rhubarb -
:01:40. > :01:44.for me, end of story, can do no wrong.
:01:44. > :01:49.Really, really good.
:01:49. > :01:52.Jamie today didn't reproduce some of the wonderful dishes he's produced before.
:01:52. > :01:54.I'm not sure about that salmon inside the filo pastry, the salmon en croute.
:01:54. > :01:57.The salmon was overcooked.
:01:57. > :02:00.As far as the dessert's concerned,
:02:00. > :02:02.I cannot agree with white chocolate- and tropical fruit.
:02:02. > :02:04.It doesn't work, in my mind,
:02:04. > :02:06.and that mousse of the mascarpone didn't have any flavour.
:02:06. > :02:10.The only flavour we had was the chocolate on the outside.
:02:10. > :02:12.I mean, it looked fun, it was really colourful,
:02:12. > :02:17.but it didn't quite work.
:02:17. > :02:27.Tough decision. Who stays, who goes?
:02:27. > :02:32.
:02:32. > :02:36.a celebration of wonderful food.
:02:36. > :02:38.Really good.
:02:38. > :02:48.Unfortunately, one of you will leave us.
:02:48. > :02:49.
:02:49. > :02:54.We have made our decision.
:02:54. > :03:04.The celebrity leaving us is...
:03:04. > :03:04.
:03:04. > :03:07.Jamie.
:03:07. > :03:11.Thank you so very much. Thank you. Absolutely.
:03:11. > :03:21.A pleasure. Thank you, mate.
:03:21. > :03:24.
:03:24. > :03:24.Bad
:03:24. > :03:25.Bad luck,
:03:25. > :03:26.Bad luck, Jamie.
:03:27. > :03:27.Right
:03:27. > :03:27.Right it
:03:27. > :03:30.Right it is
:03:30. > :03:35.Right it is time to decide FORCEDYELLOW yes.
:03:35. > :03:41.What Kimberley is eating at the end of the show with some help there our
:03:41. > :03:46.callers. First on the line is Bef. What is your question for us?
:03:46. > :03:51.would like to know how to get the best crackling on pork? Do you want
:03:51. > :03:56.to do that? I will, yes. The best thing to do is take the skin. Take
:03:56. > :04:03.it off in total. Score it, don't cut it all the way through. Lots of salt
:04:03. > :04:13.on it, lay it on a tray and bake it on a high heat.
:04:13. > :04:16.
:04:16. > :04:22.That will crisps up? Yes, nicely. And for a shoulder of pork you could
:04:22. > :04:30.do slow cooking. Really. And what would you like to see at
:04:30. > :04:38.the end of the show, food heaven or food hell? Definitely, food heaven.
:04:38. > :04:44.Scot, what is your question for us? I have a frozen duck and I'd like to
:04:44. > :04:54.know how to cook it. I'll do this one. Firstly, defrost
:04:54. > :04:58.it! It is like the squid. You can do it so that it is tender. Stuff it
:04:58. > :05:04.with garlic, herbs, slow roast it in the oven. 200 to get it lovely and
:05:04. > :05:10.brown. Turn it down to 170, and then make sure it is cooked all the way
:05:10. > :05:16.through. The fat in the duck tenderises the meat. Save I it for
:05:16. > :05:20.the poe tartows. Do them roasted with garlic and anchovy. Brilliant.
:05:20. > :05:24.What dish would you like to see at the end of the show? It must be food
:05:24. > :05:31.heaven. It is looking good. Jan, what is
:05:31. > :05:36.your question for us? It is a recipe for an asparagus mousse. I am doing
:05:36. > :05:41.it with trout fillets as a starter. Is this for tonight? Yes.
:05:41. > :05:46.We will be around for dinner. That is fancy! Asparagus mousse? I take
:05:46. > :05:51.it you are cooking the asparagus mousse? Sorry?You are going to cook
:05:51. > :05:58.this? Well it will be stuffed inside the salmon fillets.
:05:58. > :06:08.I think that an easy way, don't mess with the eggs. Asparagus, get the
:06:08. > :06:12.bunch and trim the ends off. Saute them down. Put it in a blender. Get
:06:12. > :06:19.a green puree and add creme fraiche to thicken it up. Put it in the
:06:19. > :06:22.fridge. To cook it with the fish it would have to be egg yokes and
:06:22. > :06:27.cream. I would have to get back to the
:06:27. > :06:31.college books. They are struggling tonight! What
:06:31. > :06:36.dish would you like to see at the end of the show, food heaven or food
:06:36. > :06:41.hell? Definitely, food heaven. And Bruce from Holland! Good
:06:41. > :06:44.morning, Bruce. What is your question for us I have a kilo of
:06:44. > :06:50.king crab legs, I need to know what to do with them.
:06:50. > :06:56.I can think of a dish straight away, definitely chilli crab. Would that
:06:56. > :07:01.be yours? Definitely. Crack the crab shells, owl to release the meat when
:07:01. > :07:07.it is cooked and get the flavour in there. If you go with highway sin
:07:07. > :07:11.sauce, chopped chilli, ginger, garlic, rose them down with that,
:07:11. > :07:15.finished off with lots of car ander. It is messy when you eat it but
:07:15. > :07:19.delicious. If they are frozen, they could be
:07:19. > :07:23.cooked beforehand. So blanch them then crack them down. There is a
:07:24. > :07:27.recipe on the website you can get. That is with highway sin. A little
:07:27. > :07:32.rice wine vinegar, sugar is the key. Make the sauce and reduce it in a
:07:32. > :07:38.wok. Then put the crab in it. As this reduces they coat and get
:07:38. > :07:44.sticky. That is where you get the Singapore chilli crab from. You need
:07:44. > :07:48.a big bowl of water and lemon and a bib, but the best night. In what
:07:48. > :07:55.dish would you like to see at the end of the show? Food hell.
:07:55. > :07:59.Oh! Now, Stephanie from bolton. What is your question for us? I would
:07:59. > :08:06.like to know how to make the perfect Sunday roast with beef.
:08:06. > :08:14.I would use two cuts, either Ohurougu both! Sirloin would be my
:08:14. > :08:19.second choice. So a whole sirloin or a half a sirloin. Seal it off in a
:08:19. > :08:25.pan, then you can put mustard on there, English mustard, but
:08:25. > :08:32.generally salt and pepper. A really hot oven like cooking with the duck.
:08:32. > :08:37.As hot as it will go for 20 minutes, then a sirloin like that will cook
:08:37. > :08:41.for been an hour and 15. Then reduce it down to 200 and continue to cook
:08:41. > :08:47.it, but the idea is to serve it rested. The favourite joint would
:08:47. > :08:53.abrib of beef. Cooked on the bone. You need a pan to seal it off. Cook
:08:53. > :08:57.it in the oven for a about two to three hours, but a rib of beef is
:08:57. > :09:04.spectacular for a real treat. What dish would you like to see at the
:09:04. > :09:08.end of the show, food heaven or food hell? So sorry but it will have to
:09:08. > :09:14.be food hell. Oh, it is close.
:09:14. > :09:21.Right, let's get on with the omelette challenge. Paul Rankin is
:09:21. > :09:29.still there. Who would you like to beat on our
:09:29. > :09:33.board, Mark? Paul Rankin!I would like to get Ben's hat, though.
:09:33. > :09:43.Usual rules apply. Let's put the clock on the screens.
:09:43. > :10:14.
:10:14. > :10:21.Oh, the pressure! Big pressure. Cheating! Three, two, one, go! I
:10:21. > :10:25.love it when they do this. Right, this looks kind of... It is uniquely
:10:25. > :10:31.burnt on the outside and raw in the middle.
:10:31. > :10:34.Tapas! It is a Spanish one, yeah. This one, there is not a lot of
:10:34. > :10:44.seasoning going on in there. That is Spanish too.
:10:44. > :10:49.Ben? To you think you beat your time? Yes, I do, actually.
:10:49. > :10:56.You did. You will be glad of the hat, you can get rid of that I will
:10:56. > :11:06.put you on the board with that one. You did it in 29 seconds. That puts
:11:06. > :11:06.
:11:06. > :11:14.you next to Mr Kenny Atkinson. However, you were quick.
:11:14. > :11:23.Do you think you beat Paul Rankin? No. The last time was 19 seconds.
:11:23. > :11:28.No, you didn't. You did it in 25. So that puts you here. So, will
:11:28. > :11:33.Kimberley Walsh get idea of food heaven? Bacon waffles with crispy
:11:33. > :11:38.bacon, poached eggs and hollandaise sauce? Or food hell, Tarte Tatin?
:11:38. > :11:44.But we will have to make our choices in the studio whilst you watch a
:11:44. > :11:48.classic with Raymond Raymond ram. There is a classic dish going on
:11:48. > :11:58.with tomatoes and risotto. Only Raymond Blanc can pull this off. It
:11:58. > :12:09.
:12:09. > :12:11.Inspired by the juice It's so simple,
:12:11. > :12:15...Raymond's next dish is risotto, made with tomato essence.
:12:15. > :12:17.When I became a cook,
:12:17. > :12:22.I wanted to extract the jus, but in a large volume.
:12:22. > :12:23.It took so many months of painful work,
:12:24. > :12:26.and eventually, I said, "That's it, bingo, done."
:12:26. > :12:28.Creating, instead of using a chicken stock or other,
:12:28. > :12:30.you are using the essence to create the whitest tomato essence risotto.
:12:30. > :12:34.I'm going to break down, crush my tomatoes.
:12:34. > :12:39.Every year, Raymond grows and trials up to 40 varieties of tomato.
:12:39. > :12:46.He's using a variety of cherry tomato to make his essence.
:12:46. > :12:50.I want to crush them, OK, but not puree them.
:12:50. > :12:55.After pulsing the tomatoes, make a marinade.
:12:55. > :12:56.Chopping celery...
:12:56. > :13:00.A bit of celery, that much, no more.
:13:00. > :13:01...garlic...
:13:01. > :13:03...shallot... They never end!
:13:03. > :13:06...and fennel.
:13:06. > :13:08.So that's plenty, OK.
:13:08. > :13:11.This is added to the crushed tomatoes along with some herbs.
:13:11. > :13:14.A little basil.
:13:14. > :13:18.Where is my thyme? Thyme, where are you hiding?
:13:18. > :13:22.Here we are, voila, that's plenty.
:13:22. > :13:23.It's just layers and layers and layers of flavours.
:13:24. > :13:25.First I want to have my tomato experience,
:13:25. > :13:30.then, "Oh, what was that? Oh, I feel a celery.
:13:30. > :13:33."And then I feel a bit of Worcestershire,
:13:33. > :13:37."a nice little bit of spicing, and then at the end when I finish, a little touch of bitterness."
:13:37. > :13:41.A dash of Angostura. Voila.
:13:41. > :13:45.Very little of... a little Tabasco.
:13:45. > :13:47.Mix well.
:13:47. > :13:57.Then put it in the fridge to let the flavours infuse.
:13:57. > :13:58.
:13:58. > :14:04.And this one, we have marinated it six hours ago, and it is ready now.
:14:04. > :14:07.Smell, looks...
:14:07. > :14:09.Next, take a clean sheet.
:14:09. > :14:12.It's the flag of surrender! Maybe.
:14:12. > :14:19.and I place it in here.
:14:19. > :14:26.It will become a perfectly gold liquid, and will capture the heart of that tomato.
:14:26. > :14:29.Raymond has been producing tomato essence in this way for 20 years.
:14:29. > :14:34.Adam, can you give me a quick hand, please? It's the basis of many of his most famous recipes.
:14:34. > :14:38.Tres bien. See, all that jus,
:14:38. > :14:42.all the pigmentation wonderfully golden.
:14:42. > :14:44.Aah-ha-ha!
:14:44. > :14:47.We're going to lose...
:14:47. > :14:53.Yeah, that's... perfect.
:14:53. > :14:58.To capture as much essence as possible, Raymond hangs the tomatoes overnight.
:14:58. > :15:03.You mustn't press the bag, I know you would feel very... to go faster, OK,
:15:03. > :15:10.you feel very tempted to take it by the throat and press, but you don't want that,
:15:10. > :15:14.because you will get all the reddish colour, that's quite bitter.
:15:14. > :15:16.You see, drip, drip, drip, drip, that's why you've got to be a bit patient,
:15:16. > :15:26.you have to wait a little bit, but it's worth it.
:15:26. > :15:34.The most extraordinary extraction of the tomato is the essence, OK,
:15:34. > :15:41.and that will be the best stock for the risotto.
:15:41. > :15:45.We start very much the traditional way, of course, sweeten our onion.
:15:45. > :15:51.I'm going to put a tiny bit of garlic. Smell, smell, all the time,
:15:51. > :15:53.these wonderful things taking over your cuisine, that's what it's all about.
:15:53. > :15:56.OK, tres bien. Now I've got my rice,
:15:56. > :16:02.Carnaroli rice, and I've got 200 grams here and I'm pouring it in here, OK.
:16:02. > :16:07.Carnaroli is a widely available risotto rice which gives a creamy finish.
:16:07. > :16:13.One... two.
:16:13. > :16:16.Raymond adds butternut squash,
:16:16. > :16:21.but instead of meat stock, he uses the tomato essence and hot water.
:16:21. > :16:26.This creates a light, clean flavour- and a clear, white risotto.
:16:26. > :16:30.Now we're going to really depart from tradition, because I've found a little technique which I'm sure
:16:30. > :16:37.my Italian friends will not like, but which works extremely well, because I'm not going to stir it.
:16:37. > :16:40.Normally risotto is stirred continually to prevent the rice
:16:40. > :16:47.from sticking and to release starch, but Raymond leaves his rice to cook untouched.
:16:47. > :16:50.And I bring it exactly to the temperature I want,
:16:50. > :16:53.and the temperature I want, you can actually see,
:16:53. > :16:57.it's one tiny little bubble, rising on the side of that pan,
:16:57. > :17:05.and then the water will not boil and the rice will start absorbing a
:17:06. > :17:08.It will take about 15 minutes.
:17:08. > :17:11.Have a stroll in the garden, you know, nice glass of wine,
:17:11. > :17:21.and just relax a little bit, rather than sweating at the stove, stirring your risotto.
:17:21. > :17:26.
:17:26. > :17:29.And now we're going to work the starch.
:17:29. > :17:34.We're going to stir it away, we're going to extract all of the starches
:17:34. > :17:36.which are going to give that wonderful creaminess, OK.
:17:36. > :17:37.So I add my courgettes,
:17:37. > :17:41.bit of fennel, my coriander seeds.
:17:41. > :17:46.The rice still is... some of it is still uncooked, OK, nearly,
:17:47. > :17:49.that takes exactly five minutes to finish off.
:17:49. > :17:54.So instead of sweating 20 minutes, you only sweat five minutes.
:17:54. > :18:04.Tres bien.
:18:04. > :18:07.
:18:07. > :18:11.Look at that beautiful white rice, full of tomato fragrance,
:18:11. > :18:18.now your rice is fluffing up, the starch is leaking out beautifully, you can see that creaminess.
:18:18. > :18:20.Voila, that's nearly ready.
:18:20. > :18:27.To finish, add mascarpone cheese, peas and Parmesan. Voila.
:18:27. > :18:33.Lovely.
:18:33. > :18:39.Dress the dish with roasted tomatoes, a drop more essence... Voila, bon appetit.
:18:39. > :18:49...and a sprig of fresh herbs.
:18:49. > :18:58.
:18:58. > :18:58.It
:18:58. > :18:58.It is
:18:58. > :19:02.It is that
:19:02. > :19:05.It is that time of the show to find out if Kimberley is facing food
:19:05. > :19:08.heaven or fell if it could be bacon waffles with crispy bacon, poached
:19:08. > :19:13.eggs and hollandaise sauce. Or food hell, of course, it could be the
:19:13. > :19:17.pears and a classic pear Tarte Tatin. It is waiting over there.
:19:17. > :19:25.looks OK, but I'm definitely going for the waffles.
:19:25. > :19:31.Not too sure, 3-1 to food heaven. Ben, decided to go for food hell. So
:19:31. > :19:38.it was down to this chap here. Well, now I will have to go to your
:19:38. > :19:44.restaurant! Well, you will have to. He chose food heaven.
:19:44. > :19:46.So, the first thing to do is get the bacon on. This is maple cured bacon.
:19:46. > :19:51.bacon on. This is maple cured bacon. So slowly in the pan there.
:19:51. > :19:54.Then I will get the waffle mixture on. The guys are making a
:19:54. > :20:01.hollandaise sauce. This is not classically American, they would
:20:01. > :20:05.have it with the maple syrup but we will do everything.
:20:05. > :20:09.Throw it all in there! Next we talk about the waffles. To make the
:20:09. > :20:15.waffles we use a mixture of melted butter, in herement
:20:15. > :20:25.So we get the mixture on. That's on the stove. Then what we
:20:25. > :20:30.
:20:30. > :20:38.are going to do is use flour. Do you want some mrre butter in
:20:38. > :20:45.there? You are ruining my recipe! He has just nicked my pan! Can I help
:20:45. > :20:50.you here. I feel useless. I am not used to the knew studio.
:20:50. > :20:55.Just leave my butter alone. thought you wanted more in there,
:20:55. > :20:58.James! It is too many cooks! I don't know how much butter is in there
:20:58. > :21:05.now. He has unbalanced my recipe.
:21:05. > :21:12.So, the baking powder, sugar. Flour. Next in go the eggs.
:21:12. > :21:20.So, keep mixing. That will spring together in a
:21:20. > :21:26.second. This is home-made waffles. Then carefully... That's it. Do you
:21:26. > :21:36.want me to do this bit? Maybe. So we mix it together and and it
:21:36. > :21:40.
:21:40. > :21:46.starts to thicken up. In the -- into a batter.
:21:46. > :21:52.Now we throw in the chives. We want a consistency of single cream. Then
:21:52. > :21:57.these bits. These are bacon bits you can buy pre-done in the supermarket.
:21:57. > :22:03.That is that one. A pinch of salt. Then over here, we have the waffle
:22:03. > :22:08.iron or the waffle machine. Bring this over. This would be done on a
:22:08. > :22:12.waffle iron, but... So you need to invest in a waffle iron.
:22:12. > :22:16.But this batter you can do it sweet or savoury.
:22:16. > :22:22.It is thinner than I expected it would be.
:22:22. > :22:25.Now close the lid. Pray that in four-and-a-half minutes we have
:22:25. > :22:30.waffles and hollandaise sauce from these guys.
:22:30. > :22:34.I am a bit more worried about that, to be honest. What are you doing,
:22:34. > :22:39.guys? I have a reduction which is important for the hollandaise. There
:22:39. > :22:44.is white wine vinegar, shallots, bay leaf and peppercorns in there.
:22:44. > :22:49.Reduce that down. That is where you get the tart part of the
:22:49. > :22:55.hollandaise. There are egg yolks in there. A little water. I am whifking
:22:55. > :23:00.it over the bowl to cook it. Then I will add in the reduction and melted
:23:00. > :23:06.butter and hopefully get hollandaise and not hollandaise soup, as I did
:23:06. > :23:12.in the rehearsal! Right, although this is maple syrup. We are using
:23:12. > :23:17.more. They grade miple syrup like they do olive oil. So the more
:23:17. > :23:23.expensive, the better it is. I don't know if you have seen it
:23:23. > :23:28.being made but they actually put a tap on a tree and the maple syrup
:23:28. > :23:34.comes out. We have a birch season, which is
:23:34. > :23:37.similar. So the birch trees have a sap too, but it is very thin. So by
:23:37. > :23:44.the time you reduce it is about �7,000 a litre.
:23:44. > :23:53.This is not! But we will finish this off to help to crisps up the bacon
:23:53. > :23:56.and colour it. So, this is a classic hollandaise.
:23:56. > :24:06.Maybe not that classic. Hopefully.
:24:06. > :24:10.Ben has the eggs on? Yes, I have the eggs on the water. That is with a
:24:10. > :24:14.little bit of vinegar in there, it helps to set it.
:24:14. > :24:19.This is the perfect thing you need for the biking.
:24:19. > :24:24.Remind everyone where r when it starts? It is on the 7th of July
:24:24. > :24:33.when I kick off in Leeds, but they are happening all over the summer,
:24:33. > :24:38.across the country. You can Reg ster, go to Sky Ride, but yeah, I'm
:24:38. > :24:45.getting on my bike. And Leeds, that is where we start
:24:45. > :24:53.off with the Tour de France they cans -- next year. Not this year,
:24:53. > :24:58.next year. They are closing the roads as well?
:24:58. > :25:05.Yeah. We go past the university, the Town Hall, past the new arena in
:25:05. > :25:11.Leeds. So it will be fun. So there you go. I have put the
:25:11. > :25:17.maple syrup on at the end to help to crisp up.
:25:17. > :25:24.And there is the hollandaise, it is looking harder than it really is.
:25:24. > :25:28.I have arms like quail quails legs now! So we have the eggs that are
:25:28. > :25:31.poached. The waffles should be almost ready.
:25:31. > :25:38.They should have about four-and-a-half mince. You can mix
:25:38. > :25:42.and match the flavourings. Although I have bacon, it is really good with
:25:42. > :25:45.banana chips. Crush them up and put them in there. Not obviously with
:25:45. > :25:51.the bacon. Yeah. Nice.
:25:51. > :25:58.Somebody told me the other day what is really good is banana with bacon
:25:58. > :26:08.wrapped around on the barbecue? is better on the barbecue with
:26:08. > :26:13.desserts is a toffee sauce, butter, sugar, black treacle. Boil it. Then
:26:13. > :26:19.take a banana, put a rosemary sprig on it. Then cook it on the barbecue
:26:19. > :26:26.with the skin. Cut it down the middle and serve it with
:26:26. > :26:32.the-to-sauce and the -- serve it with the toffee sauce and the
:26:32. > :26:36.ice-cream. Wonderful! Right, how is the hollandaise sauce? That is
:26:36. > :26:40.ready. And now I will show you this, this
:26:40. > :26:47.is the Tarte Tatin. This is how to get it out.
:26:47. > :26:54.If you are going to get me to eat pear, that is the way to do it, with
:26:54. > :27:00.syrup and pastry, I could probably manage it.
:27:00. > :27:05.Now, how do you open this thing? there a safety catch? There we go.
:27:06. > :27:12.We got it. Oh, they are done.
:27:12. > :27:20.Your favourite thing, James, waffle. Oh, sorry, waffles! Yeah. Yeah.
:27:20. > :27:24.Thank you very much! Now if you can get me a spoon as well.
:27:24. > :27:30.So that's it. Look at that. A bit of that
:27:30. > :27:34.It has all gone sticky with all of the maple syrup, but then Kimberley,
:27:34. > :27:40.of course, we have a northern contingent audience watching this,
:27:40. > :27:44.from your neck of the woods and mine. So that would be our waffle,
:27:44. > :27:49.rolled in the butter to have it like that. With the poached egg on the
:27:49. > :27:53.top. Then some of this hollandaise sauce over the top.
:27:53. > :27:59.This looks amazing. I have never had this combination before. I need to
:27:59. > :28:04.dig in for this. Wow! Look at everyone's taste buds going! It does
:28:04. > :28:08.look good! Everyone is getting excited.
:28:08. > :28:14.Hopefully we saved the best for last. Dive into that. To go with
:28:14. > :28:24.this, Olly has chosen a nice bolt of fizz. It is a Finest 1531 Blanquette
:28:24. > :28:25.
:28:25. > :28:29.De Limoux. -- Olly has chosen a nice bottle of fizz.
:28:29. > :28:34.Happy with that? Wow! That is amazing.
:28:34. > :28:39.Well, good luck on the bike ride. That is on the 7th of July. Join in
:28:39. > :28:43.if you can in Leeds. I will give you an empty glass. I
:28:43. > :28:45.get the bottle. Well, that's all from us today on
:28:45. > :28:48.Saturday Kitchen Live. Thanks to Mark Sargeant, Ben Tish and
:28:48. > :28:51.Kimberley Walsh. Cheers to Olly Smith for the wine choices! All of
:28:51. > :28:55.the recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. We're