:00:28. > :00:33.Good morning. This, is Saturday Kitchen Live! Welcome to the show.
:00:33. > :00:38.Cooking with me, live, in the studio are two top chefs. First,
:00:38. > :00:41.one of the culinary worlds most inspirational men. The incredible
:00:41. > :00:47.food he serves at Gidleigh Park in Devon has won him a couple of
:00:47. > :00:52.Michelin stars and worldwide acclaim. It's Michael Caines. Next
:00:52. > :00:54.to him is a founding father of the modern restaurant scene. His Asian
:00:54. > :01:02.inspired cooking using great British ingredients has paved the
:01:02. > :01:10.way for many others to follow. It's Mr. Paul Rankin of course! Good
:01:10. > :01:14.morning to you both. So Michael, what are you cooking? I'm doing
:01:14. > :01:20.crab ravioli with ginger. With a bit of basil in the pasta.
:01:20. > :01:26.This is a trademark dish? It is. It is something thrai do at the
:01:26. > :01:29.restaurant at Gidleigh Park. -- It is something that I do at the
:01:29. > :01:35.restaurant, Gidleigh Park. It is funny how they do it, a
:01:35. > :01:40.little bit of this and that. You have proper food? I have
:01:40. > :01:44.Chinese red braised ribs with sticky rice.
:01:44. > :01:49.Now this is a dish that I think that the viewers will fall in love
:01:49. > :01:58.with. Undoubtedly! What are you trying to
:01:59. > :02:02.say? So, two tasty recipes to look forward to.
:02:02. > :02:12.We've got a line-up of great foodie films from the BBC archive too.
:02:12. > :02:15.
:02:15. > :02:20.Today there's Rick Stein, The Great With us today we have O'Neill the -
:02:20. > :02:26.- Neil Dudgeon, the star the Midsomer Murders. Now, a great
:02:26. > :02:31.policeman, any good at cooking? a great cook. I cook as a student.
:02:31. > :02:35.I put everything together, cook it in a pot for an hour or so, until
:02:35. > :02:43.it is a brown colour. Do you have a trademark dish?
:02:43. > :02:51.I have! What is it, is it spaing bol? No! My favourite, is I like to
:02:51. > :02:57.do a thing, in Scotland I think it is called stovies. You put in mince
:02:57. > :03:02.and water with a load of vegetables and sausages boiled in the gravy.
:03:02. > :03:06.Everyone think it is will be disgusting and horrible, they come
:03:06. > :03:15.out pink, but you taste it and it is gorgeous.
:03:15. > :03:21.How about tortellini? I am looking forward to both of the dishes.
:03:21. > :03:24.And Fenway Sports Group and food hell, something cooked with your
:03:25. > :03:29.favourite ingredient or not so, Fenway Sports Group, different I
:03:29. > :03:36.have to say. We have never had this before.
:03:36. > :03:42.Haven't you? Well, suet. I think, I think that I got arrested in my
:03:42. > :03:48.culinary development as a child. There was a famous brand name, I
:03:48. > :03:53.won't mention it, a steak and kidney pudding that I, I don't know
:03:53. > :03:58.which one you are referring to, but I liked that very much.
:03:58. > :04:02.It had that soft, gooey, rich lovely gravy.
:04:02. > :04:08.It is comforting. The comfort of cashes.
:04:08. > :04:14.Especially at this time of year. And what is your food hell? It is
:04:14. > :04:22.horrible. It is horrible. I am going for oisters. Everyone loves
:04:22. > :04:27.oysters, but I don't get oysters at all. It is like an ashtray full of
:04:27. > :04:33.cold snot! The whole idea seems to be don't chew it, taste it, but
:04:33. > :04:39.chuck it down and swallow it like it is medicine. You are supposed to
:04:39. > :04:45.chew it! You have changed your tune. I have been told, don't chew it,
:04:45. > :04:51.chuck it down and swallow it. Maybe I will love it! So, either
:04:51. > :04:59.suet or oysters for Neil. I have a classic, a steamed beef
:04:59. > :05:07.and onion pudding. Mix the flour with water to make a dough, steam
:05:07. > :05:13.it for a council of hours and serve it with a pile of hispi cabbage on
:05:13. > :05:19.the side. Or food hell, oysters, deep fried and served with a spicy
:05:19. > :05:24.dressing made with Japanese mandarin called Yuzu juice, it is
:05:25. > :05:30.all going on here! I thought oysters as they are in the ashtray,
:05:30. > :05:35.they are cold... The whole point is that I try to make you enenjoy them
:05:35. > :05:39.when you are eating them. Won't it taste of batter and the
:05:39. > :05:45.sauce? Will you be able to taste the oyster? You should.
:05:45. > :05:51.At the end of the show we will see which one Neil gets. At the end of
:05:51. > :05:57.the table we have Australia Saturday Kitchen guests, we have
:05:57. > :06:06.Diane and Lauren. You are a grower of vegetables?
:06:06. > :06:12.I am. I am growing potatoes and carrots this year.
:06:12. > :06:16.And Lauren, you are into the baking? Yes, in work we have a
:06:16. > :06:26.league of bakers. We bake it at the weekend and bring it into the
:06:26. > :06:32.office to get it marked on Monday! A league?! You mark each other's?
:06:32. > :06:36.Yes, secret judges come and mark. A different topic each month.
:06:36. > :06:46.Well, if you have a question fire away, the baking questions towards
:06:46. > :06:53.
:06:53. > :06:56.me, I should think! If you have a Don't forget if you get on the show,
:06:56. > :07:02.they will be asking if Neil is getting Fenway Sports Group or food
:07:02. > :07:07.hell so start thinking. Right, let's get started. Up first, it is
:07:07. > :07:12.the fabulous Michael Caines. Great to have you on the show,
:07:12. > :07:16.congratulations to keep your second Michelin star still? Thank you.
:07:16. > :07:21.That is 12 years. And this is a dish, probably one of
:07:21. > :07:26.the ones that got you there? It is, it is crab ravioli with ginger.
:07:26. > :07:30.Here we have a mixture of flour to do with basil. I am making the
:07:30. > :07:34.pasta, you are getting everything ready for the sauce. We are going
:07:34. > :07:40.ready for the sauce. We are going to have a bit of fun.
:07:40. > :07:49.So this is a green pasta, often it is made with spinach, but you are
:07:49. > :07:58.doing it with basil? Yes, it adds to the flavour. I have some eggs
:07:59. > :08:05.here, plain flour, and basil oil infuetsing the eggs with that and -
:08:05. > :08:13.- infusing the eggs with that and we have blanched off the basil
:08:13. > :08:18.leaves and whizzed that up here. We are going to whisk that up. The
:08:18. > :08:25.best thing to remember when you are making the pasta is to bring it
:08:25. > :08:29.together but not have it too wet. So it is important to add the
:08:29. > :08:33.liquid progressively. The great colour from the basil will colour
:08:33. > :08:38.that. So, I have the shallots here,
:08:38. > :08:48.ginger and lemongrass. How much basil does it take to make that top
:08:48. > :08:53.story of oil? About 10%. So ten grams of basil. Is that a bunch?
:08:53. > :08:59.Yes. Snoop and it all comes down to that -- And it all comes down to
:08:59. > :09:03.that little bit. Yes. So, there we are. We have this
:09:03. > :09:08.crumbly texture. Then you leave it to rest for about half an hour,
:09:08. > :09:15.then you roll it out. We have some in the fridge ready to
:09:15. > :09:21.So, leaving it in the fridge is important. It look at the texture
:09:21. > :09:28.of that. You don't want it to wet. If it is wet, you will struggle.
:09:28. > :09:33.For the mousse we have these scallops here. I will demonstrate
:09:33. > :09:38.how to open one. This is stunning. You can see, they have taken the
:09:38. > :09:42.flesh here. I have taken two out. We are going to put two of them in
:09:42. > :09:50.my other blender here with an egg yolk.
:09:51. > :09:55.We are using the brown crab meat and the white crab meat. Brown crab
:09:55. > :10:05.meat has a lot of flavour and the cream.
:10:05. > :10:07.
:10:07. > :10:12.Are those Irish scallops? No, these are Brixton scallops! We add a
:10:12. > :10:17.little bit of cayenne and that is going to be absolutely fantastic.
:10:17. > :10:22.Look, you have this great puree here, take that off and put it on
:10:22. > :10:28.the ice. I will get the crab and clear this out of the way.
:10:28. > :10:32.Why is it on the ice? It stop it is from pliting as you have -- is
:10:32. > :10:39.stops it from splitting as you have added the cream.
:10:39. > :10:45.Then we start on rolling out the pasta. Now I have white crab meat
:10:45. > :10:53.and ginger, the ginger is cut into the dice. Then we bring it up to
:10:53. > :10:57.the boil and repeat that to get all of the heat. We are putting that in.
:10:57. > :11:04.Then add the white crab meat and a little bit of seasoning. The salt
:11:04. > :11:09.and the pepper. That is it. A little bit of lemon juice.
:11:09. > :11:12.could use prawns instead of the scallops? You can, that would be
:11:12. > :11:17.perfect. A little bit of cayenne in there to
:11:17. > :11:22.add to the heat. Now, that is that. If you get the pasta. It is in the
:11:22. > :11:28.fridge. What I have done. I will show you a trick. I will show you
:11:28. > :11:34.what I have done. We are going to make the tortellini.
:11:34. > :11:39.We will demonstrate how to roll it out to get to this stage.
:11:39. > :11:45.I bet you are glad you invited Michael on the show.
:11:45. > :11:50.It is great, I was going to ask him a question, but I don't have time.
:11:50. > :12:00.I will do it for you. We are making little parcels.
:12:00. > :12:05.Tell us about the restaurant, Gidleigh Park? It is owned by an
:12:05. > :12:13.old family, Andrew has had it now for six years. It is beautiful. The
:12:13. > :12:18.whole idea is to have a relaxing time with comfort, fantastic
:12:18. > :12:22.cuisine and service. So it really is about luxury. It is the whole
:12:22. > :12:27.package? It is. We are looking to grow the reputation through the
:12:27. > :12:33.food and food service that is important to us. To give our guests
:12:33. > :12:42.and customers a little bit of a food heaven memory to take away.
:12:42. > :12:48.It was always a foodie hot spot? Yes. You had Shaun there before?
:12:48. > :12:54.That is right. Shaun is the person that I took over from. It had a
:12:54. > :13:01.great reputation. It seems that last year we won the award for Best
:13:01. > :13:06.Restaurant in thetimes it seems to be having a little bit of a
:13:06. > :13:10.renaissance. We can't complain. The business is good. We have a great
:13:10. > :13:16.team, wonderful cuisine and yeah, what more do you want? Exactly.
:13:16. > :13:21.Well, we have the little tortellini here. We have rolled out the pasta.
:13:21. > :13:25.Folded this over. You could freeze these? I like to freeze the pasta
:13:25. > :13:29.and then roll it out, you can pop them in the freezer and then do
:13:29. > :13:39.what we are doing. You can wrap them around cour finger. Sometimes
:13:39. > :13:40.
:13:40. > :13:43.you can -- wrap them around your finger. Sometimes you can make
:13:43. > :13:53.ravioli. OK. If you would like to ask a
:13:53. > :14:00.
:14:00. > :14:10.question on the show, call this Michael's recipes along with all of
:14:10. > :14:10.
:14:10. > :14:15.the others on the show at bbc.co.uk/saturdaykitchen.
:14:15. > :14:19.Now, you have chopped these shallots, ginger and lemongrass.
:14:19. > :14:25.Can I stop you there, the idea of the pastry, you can have it done
:14:25. > :14:29.the day before? I have it here inbetween the cling film. You roll
:14:29. > :14:34.out the pasta, put it between the sheets of cling film. Then that is
:14:34. > :14:38.the best way to do it. Otherwise the pasta drys out. We tonight want
:14:38. > :14:43.that. So, this is for the sauce. So, no
:14:43. > :14:48.colour. Just sweating it down. Into this we add the crab carcass, which
:14:48. > :14:52.I believe you have crushed for me. There are coriander seeds going in
:14:53. > :14:57.there. All of that in there.
:14:57. > :15:01.A little bit of caramelisation goes on there and of course the brown
:15:01. > :15:05.crab meat. That give it is the intensity. We
:15:05. > :15:08.will get that roasting and sweating together. Then we will add to this
:15:08. > :15:14.fish stock. Now, I have made some already.
:15:14. > :15:20.If you want intensity of flavour, if you want to start to bring out
:15:20. > :15:24.the flavours a little bit. I would sweat, ideally, the shallots with
:15:24. > :15:28.the lemongrass and ginger for about two or are three minutes before
:15:28. > :15:32.adding the rest of the ingredients. Now we add a little bit of fish
:15:32. > :15:39.stock. A lot of people throw the shells
:15:39. > :15:44.away, and there is so much flavour in there? Sleep it is delicious.
:15:44. > :15:51.What I will do is show you, once we have cookeded that out, we have
:15:51. > :15:56.this lovely bisque, which we have passed off. We will finish it with
:15:56. > :16:02.a little bit the butter to thicken Looking back at your career,
:16:02. > :16:08.earlier before you were at Gidleigh Park, it is very much a classic
:16:08. > :16:14.French-trained career? Yes. It is fair comment. I spent time in the
:16:14. > :16:19.kitchen with Raymond Blanc here in the UK. I have a real respect for
:16:19. > :16:22.the traditional. Whey love about the classic cuisine is the respect
:16:22. > :16:27.for the ingredients and for bringing out the full flavour. That
:16:27. > :16:31.is a really important thing to recognise when you are cooking. I
:16:31. > :16:37.was watching Paul, we were talking about how it is important to pull
:16:37. > :16:44.through the flavours. You nicked this dish from me,
:16:44. > :16:50.didn't you?! Sorry?! I have a similar dish... Here we go! I use
:16:50. > :16:58.the little won tonne skins. So if people did not want to make the
:16:58. > :17:06.pasta at home the won tonne -- wonton skins at home.
:17:06. > :17:12.You can't get grown ones, though, can you? No, there is a challenge.
:17:12. > :17:18.Now we are adding this little bit of mandarin here. I am doing a
:17:18. > :17:22.restaurant in London, a little pop up restaurant. I am busy running
:17:23. > :17:27.around just keeping myself out of trouble. So look, a little bit of
:17:27. > :17:37.basil oil. Put it over the top with the stock.
:17:37. > :17:38.
:17:38. > :17:43.And last, but by no means least, a little bit of baby basil leaves. It
:17:43. > :17:49.give it is a little bit of texture. Finally, a little more sauce. I can
:17:49. > :17:52.see that the guys are going to love it. There we are, tortellini of
:17:52. > :18:01.crab with lemongrass and ginger sauce.
:18:01. > :18:05.The man's a genius! Look at that. It looks fantastic! So simp.
:18:05. > :18:11.It was worth the pain. Worth all of the effort. We will
:18:11. > :18:18.soon find out. There you go, dive You did it in two minutes.
:18:18. > :18:23.Extraordinary! So, the crab shells. That is in the sauce.
:18:24. > :18:31.The French do a dish, a bisque, it is made from the shells.
:18:31. > :18:35.Then you you sieve it out before you? Yes, just to get the flavour.
:18:35. > :18:40.Leave the carcass behind and you get this great sauce.
:18:40. > :18:47.That is gorgeous. That is gorgeous.
:18:47. > :18:53.Do I have to pass it on. Now we are going to our wine expert
:18:53. > :18:59.Susy Atkins who is in Dorset. What has show she chosen to go with
:18:59. > :19:04.Michael's tortellini. I am in way mouth harbour on a
:19:04. > :19:13.beautiful day. I'm going to head into the town to find some great
:19:13. > :19:18.wines for today's wonderful dishes. Michael, the crab is a
:19:18. > :19:26.sophisticated dish. I am looking for a suting, and rather restrained
:19:26. > :19:33.white wine to go with it. Normally, a crab goes well with a Sauvignon
:19:33. > :19:38.blank like this, but it can be a bit overpowering. So, the wine I
:19:38. > :19:43.have chosen is Extra Special Fiano from Sicily. Don't make the mistake
:19:43. > :19:48.of underestimating Italian white wines, they can be brilliant food
:19:48. > :19:58.matchers. Extra Special Fiano, cropping up more and more in the UK
:19:58. > :20:03.is no exception. There is a lovely scent there, it is not too lemony.
:20:03. > :20:07.Whey like about the wine like this is that there is a soft creamy note
:20:08. > :20:13.of almond. There is also a fresh streak of lime. That's what we need
:20:13. > :20:17.to chime in with the lemongrass and ginger sauce and of course that
:20:17. > :20:21.wonderful basil. Michael, I've found a wine that does not
:20:21. > :20:25.overwhelm your wonderful crab dish, but instead marries with it
:20:25. > :20:31.perfectly. I know that the food is going down
:20:31. > :20:37.well, do you approve of this? think this is a really good match.
:20:37. > :20:41.It has the vibrancy and subtlety. I think for �5, it is a bargain.
:20:41. > :20:49.Are you happy with that? Yes, it is gorgeous.
:20:49. > :20:55.Girls? Diving in? Yes. Mr Rankin? I would not have thought
:20:55. > :21:01.of a wine like that it is great how she comes up with that! And the
:21:01. > :21:06.food, imimpressed. You can be joining us here at the
:21:06. > :21:12.chef's table. Write to us with your name and address and importantly,
:21:12. > :21:18.the daytime telephone number. The address is:
:21:18. > :21:28.Later on. The guy at the end of the table has a delicious-sounding
:21:28. > :21:29.
:21:29. > :21:33.recipe that is right up my street. Go on. Have you forgotten my name?!
:21:33. > :21:38.Go on! I have Chinese red braised ribs with sticky rice.
:21:38. > :21:42.There you go, but first, let's catch up with Rick Stein on his
:21:43. > :21:52.seafood odyssey. He starts off in Spain. He's fallen in love with an
:21:53. > :22:03.
:22:03. > :22:13.I thought, "No. That's not for me." Everybody's mad about
:22:13. > :22:14.
:22:14. > :22:21.'When you look at octopus coming out- of a pot, like dyed rubber...Does that make you want to eat it?
:22:21. > :22:24.'Well, maybe no. But now, I'm a total convert.
:22:24. > :22:31.'This dish is pulpo a feria - that's octopus in the fairground style, I suppose.
:22:31. > :22:35.'Snipped with scissors, then olive oil poured over it...
:22:35. > :22:42.'cayenne pepper, paprika and sea salt.
:22:42. > :22:48.'I don't know why it works. Is it the crunch of the salt and the toughness of the octopus?
:22:48. > :22:58.'Or the smell of the pine in the boards they serve it on?'
:22:58. > :23:01.
:23:01. > :23:06.I always bring a suitcaseof guide books when I come abroad,to look up all the good restaurants.
:23:06. > :23:10.But I forget that I've got quite a good nose for finding places.
:23:10. > :23:13.I go to the quayside in a port
:23:13. > :23:17.and go into a bar and ask questions.
:23:17. > :23:23.I came here the other day and it was- really busy, filled with fishermen,
:23:23. > :23:29.with a couple of guys drinking a bit-too much red wine. The guys behind the bar were working flat out.
:23:29. > :23:32.I noticed there were tables set for dinner.
:23:32. > :23:36.I said to everybody, "Let's eat here. I've got a nice feeling about the place."
:23:36. > :23:39.You know what it's like being in love?
:23:39. > :23:49.You suddenly realise it and it'slike...you're so full of joy. It's a sort of out-of-body experience.
:23:49. > :23:50.
:23:50. > :23:54.I'm like that with food, when I go somewhere where everything's right.
:23:54. > :23:59.Dishes like this...This is razor clams, which I love.
:23:59. > :24:05.They're simply grilled. They knowhow to do them - leave them alone.
:24:05. > :24:09.These are swimming crabs, or velvet crabs in England.
:24:09. > :24:15.They're sweeter than the English ones. We had those to start with,
:24:15. > :24:21.then deep-fried peppers and then huge spider crabs, which were, again, so sweet.
:24:21. > :24:30.The Albarino wine was just flowing.Everyone suddenly burst out laughing because we were all so...happy!
:24:30. > :24:40.And I guarantee this place is so organic,
:24:40. > :24:53.
:24:53. > :24:57.'Just as it is with octopus in so it is with cockles in England.Spain,
:24:57. > :25:03.'People make fun of the Eastenders' love of cockles with malt vinegar and pepper,
:25:03. > :25:05.'but if you haven't tried it, don't knock it.
:25:06. > :25:08.'I'm at Leigh-on-Sea - a mecca for cockle-lovers.
:25:08. > :25:11.'I met John, who just lives for them.'
:25:11. > :25:15.Seafood is nature's Viagra. All these pills you get nowadays - you don't need 'em.
:25:15. > :25:20.The first time I saw these cockles, I thought, "What a blinking waste!"
:25:20. > :25:25.What you need to do is get some nice-Muscadet, open them up in a saucepan and none of this malt vinegar.
:25:25. > :25:30.You want nice white wine vinegarwith shallots in it. I don't think so. You're completely wrong.
:25:30. > :25:35.I mean, I was brought here by my dad as a small child.
:25:35. > :25:41.I didn't realise then its significance - the beer, the cockles.
:25:41. > :25:46.Suddenly, this nostalgia struck me.- I was driving down the hill one day,
:25:46. > :25:51.and I could smell the estuary, the cooking, the cockles - the smell of the sea coming in the window.
:25:51. > :25:55.And it must've taken me back. Now, it's difficult to drive past here
:25:55. > :25:58.without coming in and having a plate of cockles.
:25:58. > :26:05.But also, it's the vinegarand the pepper, you see, because - I REALLY mean this -
:26:05. > :26:14.I'M starting to get hooked! So, you won't cook any more in Muscadet? Not cockles, probably.
:26:14. > :26:22.but you can't beat freshly openedcockles just steamed for two minutes- almost in their own juices.
:26:22. > :26:26.Cockles make me think about English cockle soup.
:26:26. > :26:30.Early this century, they were so plentiful and free that thereare lots of recipes for cockle soup.
:26:30. > :26:34.This one's from Lindsay Bareham's book. It's fantastic.
:26:34. > :26:37.Take a big pan over plenty of heat.
:26:37. > :26:40.A little bit of water - quarter of a pint, no more. Lid on the top.
:26:40. > :26:44.Very high heat. Let them open.
:26:44. > :26:48.In about three minutes they'll pop open.
:26:48. > :26:52.Pour them through a colander to collect the juice.
:26:52. > :26:58.Take another pan and put in aknob of butter and let that heat up until it's bubbling up and fizzing.
:26:58. > :27:05.Then add some slices of bacon, orlardons. Really good fat, dry bacon,- smoked if you like.
:27:05. > :27:09.Just brown that off in the butter.
:27:09. > :27:13.Get two or three big, finely chopped leeks,
:27:14. > :27:19.stir them in, then some celery, finely chopped, and some tomato.
:27:19. > :27:25.Turn that all over in the butter.Pour the cockle cooking liquor in.
:27:26. > :27:32.Add some potatoes, cut into half-inch dice, we call it - you know, little squares.
:27:32. > :27:38.Then you take some more water. Bring the whole lot up to the boil.
:27:38. > :27:43.Potatoes, bacon, clams or cockles - it's like a New England chowder.
:27:43. > :27:47.All dishes are derivations,and that's what it seems like to me.
:27:47. > :27:50.Simmer for ten minutes.
:27:50. > :27:53.During that time, do what I'm doing -
:27:53. > :27:58.take all the cockle meats out of the shell. Fun thing to do, really.
:27:58. > :28:06.The second thing is to make what's called a liaison. Whisk some eggstogether with lots of lemon juice.
:28:06. > :28:13.It's great, as it gives ita lovely tartness you don't expect in an English soup.
:28:13. > :28:20.Take some of the boiling liquid and stir it into those eggs and lemon juice to get the heat up a bit.
:28:20. > :28:26.That's so it doesn't curdle when you-pour the liaison back into the soup.
:28:26. > :28:32.Just before you pour it in,put your cockle meats into the soup.
:28:32. > :28:39.Put those in, but just at the lastminute. Then in goes your liaison. Stir it in very gently.
:28:39. > :28:44.Lastly, some freshly chopped parsley.
:28:44. > :28:54.I guarantee - I don't care who youare, what you do - you won't taste a better soup than that.
:28:54. > :29:00.
:29:00. > :29:00.That
:29:00. > :29:02.That cockle
:29:02. > :29:08.That cockle soup
:29:08. > :29:14.That cockle soup looked perfect for a Saturday lunch. Octopus, if you
:29:14. > :29:18.can't get hold of it, you can use squid. Also I'm doing another
:29:18. > :29:23.Spanish great export which is chorizo. This is the soft one, that
:29:23. > :29:29.is a little spicy. These are the cooking ones, the
:29:29. > :29:36.softer ones. We are going to mix the two in a very Italian dish, in
:29:36. > :29:40.a risotto, so it cooks like a a risotto, so it cooks like a
:29:40. > :29:49.paella, but it is really a risotto. So, we are going to sweat off some
:29:49. > :29:56.onions. Now, acting, when I read into you, you zp English teaching?
:29:56. > :30:02.-- you did English teaching? My English teach, Trevor, there was a
:30:02. > :30:05.lot of mucking about, he said whoever shouts out next will have a
:30:05. > :30:10.terrible punishment, of course, that was mean. I had to read
:30:10. > :30:17.something from the school carol concert in front of the school.
:30:17. > :30:20.It was a real proper punishment at the time. I read out a piece from
:30:20. > :30:27.Dylan Thomas, it was fantastic. I remember getting up in the pulpit
:30:27. > :30:37.in the big church in front of the whole school. I think something in
:30:37. > :30:42.me just sort of went "this is great" I did this and I enjoyed it.
:30:42. > :30:48.I did it and he said it was not much of a punishment, of course, I
:30:48. > :30:52.liked it. I did that, I had won that round. Then he told me that he
:30:53. > :30:59.to anybody the school play. I thought I could not do that, wear
:30:59. > :31:07.make-up and tights?! I was 14, but he made me do that. Then he sent me
:31:07. > :31:11.off to a group called the South Yorkshire Theatre for Youth. It was
:31:11. > :31:17.in Rotherham that was very glamorous, as you can imagine. It
:31:17. > :31:24.attracted me to showbiz. Did your parents have the same view
:31:24. > :31:28.of you actings my grandparents with the cooking, it was not the done
:31:28. > :31:34.thing? No, I don't think that they did. I did not take up the proper
:31:34. > :31:39.acting for many years afterwards. No, my mum had trained as an opera
:31:39. > :31:49.singer. My mum and did had an act that they did in the northern clubs.
:31:49. > :31:55.
:31:55. > :32:05.So there was that sort of showing off streak, I suppose.
:32:05. > :32:05.
:32:05. > :32:09.Yes, this was all in Doncaster. So, I suppose to an extent, it was in
:32:09. > :32:15.the genes, it was in the blood. They were not as horrified as some
:32:15. > :32:22.parents may have been. Now, the recipe, I have shallots in
:32:22. > :32:30.there, the core, the rice, some white wine and chicken stock. We
:32:30. > :32:34.basically cook this. Grad ale adding the stock for 12 --
:32:34. > :32:42.gradually adding the stock, until you have this here.
:32:42. > :32:47.At this moment in time ago going to add my fally flower. I will thinly
:32:47. > :32:57.slice it. Looking back at your career, you have done everything
:32:57. > :33:00.
:33:00. > :33:04.from London's Burning and Casualty casualty? And also Bridget Jones'
:33:04. > :33:10.Diary? Have you learned the trade more because you have done a
:33:10. > :33:20.variety? I have done a variety of things. I was in a series years ago
:33:20. > :33:20.
:33:20. > :33:26.Common as Muck on the BBC. I was pretty, I was in a big chunk of
:33:26. > :33:30.that, with a big part. Someone gives you an opportunity, you take
:33:30. > :33:35.it. With Bridget Jones, they had been filming the second bit for
:33:35. > :33:39.about a year, they rang me up on the Monday to ask me to do a part,
:33:39. > :33:44.that they had just written it for the end of the film to start on the
:33:44. > :33:47.Wednesday it was driving around with Renee Zellweger in a taxi. I
:33:47. > :33:53.could not believe that they had spent so much money on the film,
:33:53. > :33:59.done so much of it and with two days' notice, they thought, "We
:33:59. > :34:02.need a scene where he is is in a taxi." So it as all a bit last-
:34:03. > :34:08.minute. And very different to what you are
:34:08. > :34:16.doing now? Yes, the beautiful and well-prepared Midsomer Murders.
:34:16. > :34:23.You have taken over John Nettles? He retired, I thought it would be
:34:23. > :34:29.overall dramatic to kill him. This is the statistics of Midsomer
:34:29. > :34:38.Murders, 246 murders, 12 accidental deaths, 11 suicides and one geezer
:34:38. > :34:42.died in a vat of soup! Soup?! that is in a village?! It is not a
:34:42. > :34:46.village it is a county, it is a huge area! There are thousands of
:34:46. > :34:51.people that have not been killed, poisoned. There are lots of people
:34:51. > :34:54.there, still many more to go for! This is the second series? We have
:34:54. > :34:59.started to shoot the 15th series of the show.
:34:59. > :35:04.I took over at the beginning of series 14. That is going out now.
:35:04. > :35:09.I believe that there is another episode on ITV at 8.00pm on
:35:09. > :35:13.Wednesday! How do you do that? Taking over? Do you put it in your
:35:13. > :35:18.own slot? I was not taking over the same character. They changed the
:35:18. > :35:23.character. John Nettles' character was retiring from the Force.
:35:24. > :35:26.Leaving. It happened that his cousin was also a Detective Chief
:35:26. > :35:35.Inspector who moved to Midsomer to take over.
:35:35. > :35:40.In terms of its success, it is huge! It is globally huge as well?
:35:40. > :35:45.I don't know how many territories there are... I think it is most of
:35:45. > :35:52.them! I think North Korea and Burma don't have it.
:35:52. > :35:57.I heard from Afghanistan to Zambia! Oh, that is good.
:35:57. > :36:04.OK, let's finish off this. The idea with the squid is you have the pan
:36:04. > :36:10.nice and hot. I would finish this off with a little bit of mascarpone
:36:10. > :36:17.cheese, but I have been banned. Why? The Italians are watching they
:36:17. > :36:26.may go crazy, but you are not supposed to put fish with risotto
:36:26. > :36:34.as well. But I'm a Yorkshireman. You are not supposed to put fish
:36:34. > :36:39.with risotto? Yes, fish and cheese. But then they say onion and garlic
:36:39. > :36:43.not together. Really? You are not meant to in
:36:43. > :36:49.Italy. That is this week, they will change
:36:49. > :36:53.their mind next week. So, let's finish this off. Salt and purpose.
:36:53. > :36:57.The parmesan cheese in there. You're a top chef, James, can I ask
:36:57. > :37:05.you something that has been worrying me for some years.
:37:05. > :37:15.It is not about me? Not as far as I know. Are you aware of something
:37:15. > :37:21.
:37:21. > :37:30.called non-brewed connedment? thought it was a chef Do you know
:37:30. > :37:37.non-brewed condiment? No! You go into a chip shop, they bring you
:37:37. > :37:42.something called a non-brewed condiment, you say you want vinegar,
:37:42. > :37:47.but it is not that. It is water, it is brown, it does not do anything
:37:47. > :37:54.that vinegar is supposed to do with food. I can't understand why
:37:54. > :38:01.somebody has replaced something to replace vinegar, but it is no good!
:38:01. > :38:05.It is a bit like non-alcoholic wine! It is, it is mad.
:38:05. > :38:10.Is that for me? Thank you. Yes.
:38:10. > :38:16.Well, I am sorry, I thought you would have had an answer for that.
:38:16. > :38:23.Dive into that, tell us what you think. It will be a little bit hot.
:38:23. > :38:29.Just nod... Or shake... Oh, it is cheesey! What are we cooking for
:38:29. > :38:39.Neil at the end of the show? It could be Fenway Sports Group, suet.
:38:39. > :38:40.
:38:40. > :38:47.A beef beef steamed for a couple of hours and served with a big pile of
:38:47. > :38:57.-- it could be beef beef beef. Served with a big pile of hispi
:38:57. > :39:00.cabbage. Or it could be oysters with a batter and some Jews ue
:39:00. > :39:08.juice. Michael, the spice or the steamed
:39:08. > :39:15.pudding? We have gone oriental today, so I'm keeping that theme.
:39:15. > :39:21.Diane? Oysters for me, James. Oh, it is not looking good. You
:39:21. > :39:25.have to wait until the end of the show for the result. Now, it is
:39:25. > :39:29.time for the Great British Menu. The chefs have to cook their dishs
:39:29. > :39:37.in front of the judges, this week they are joined by Richard Corrigan.
:39:37. > :39:40.'The chefs will cook 'Up first are returning banquet
:39:40. > :39:43.'and two new boys, Paul Ainsworth and Chris Fearon.
:39:43. > :39:47.'Chris and Lisa both made the top three yesterday.'
:39:48. > :39:50.'Paul's first to cook and determined to uphold
:39:50. > :39:52.'the South West's reputation for seafood with his fisherman's lunch,
:39:52. > :40:02.'a Cornish feast of sea bass, sardines and oysters.'
:40:02. > :40:03.
:40:03. > :40:10.Liking the presentation there, A bit similar to mine. Thank
:40:10. > :40:14.'High expectations. Paul's taking it in his stride.'
:40:14. > :40:18.It's all going well now. It's that mad rush at the end
:40:18. > :40:24.CLATTERING 'And disaster strikes his breadcrumbed oysters.'
:40:24. > :40:31.'But time is running out and making them again is an added pressure he doesn't need.'
:40:31. > :40:37.'Undeterred, he finally gets his oysters into the fryer and pops- his sea bass parcels onto his slate.
:40:37. > :40:44.'With his pickled sardines and crowning glory, his deep-fried oysters.
:40:44. > :40:48.'It's been a race to the finish.'
:40:48. > :40:58.If you could put it down so they're- looking at it like we are, like that, yeah? Thanks very much.
:40:58. > :41:01.
:41:01. > :41:03.What do you think, Richard? That looks amazing!
:41:03. > :41:08.I mean, don't you want to be beside- the seaside? I think we are!
:41:08. > :41:13.The sea bass in the paper.
:41:13. > :41:16.I love this newspaper. It's the monthly magazine
:41:16. > :41:18.of the Royal National Mission to Deep-Sea Fishermen.
:41:18. > :41:28.There's a chef who's actuallythought through every detail of this, even the printing on the paper.
:41:28. > :41:30.
:41:30. > :41:40.For a street party, absolutely cracking dish.
:41:40. > :41:58.
:41:59. > :41:59.There
:41:59. > :41:59.There is
:41:59. > :42:05.There is no
:42:05. > :42:12.There is no going back now. Chris has just one element left.
:42:12. > :42:18.His smoked salmon potato cakes. With Lisa's help, Chris gets them
:42:18. > :42:28.on to the board with his poached and tinned salmon and up to the
:42:28. > :42:33.
:42:33. > :42:43.It looks like a party of salmon. There we go.
:42:43. > :42:43.
:42:43. > :42:49.I think, as Richard said it is canape time. Elike the presentation.
:42:50. > :42:57.There are things to endear one to it, but it is is not in the running
:42:57. > :43:00.to be in the final. How will Lisa add up? She wants
:43:00. > :43:05.another top three spot for her salt-crusted sea trout. She will
:43:05. > :43:10.not know if it is cooked properly until it is dished up. The risk
:43:10. > :43:17.paid off in the heat, but it left the judges wanting more.
:43:17. > :43:21.I tweaked it slightly. EI think that they wanted the dish to be
:43:21. > :43:29.more together. She stuffed the fish with cockles,
:43:29. > :43:33.but today there is a problem. It is that they are gritty, so I'm
:43:33. > :43:41.changing it. She followed the judge's advice and
:43:41. > :43:48.tweaked the presentation to give it a wow factor. She has gotten rid of
:43:48. > :43:57.the scallop shells too, serving the sal yod on superbally designed
:43:57. > :44:04.plates under her now elegantly crusted fish.
:44:04. > :44:11.I think that this deserves a fanfare. That is an arrival.
:44:11. > :44:17.This is pure drama. Excitement! Hang on, a second, the last time
:44:17. > :44:21.this was rainbow trout, but this looks very to me, very much like
:44:21. > :44:29.sea trout. Absolutely. Hang on, there is something special
:44:29. > :44:34.going on underneath that. There are no cockles, but shrimps.
:44:35. > :44:38.Great cooking. A lovely process and what a magical presentation.
:44:38. > :44:45.There are not plane cooks who have the confidence to do something that
:44:45. > :44:51.is as bold and as simple as this. Michael is up next representing
:44:51. > :44:55.Scotland along with Andrew Pern from the north-east. New-comer
:44:55. > :45:02.Andrew came seventh yesterday and is desperate to impress the judges
:45:02. > :45:07.today. He is banking on his posh soup and sandwiches to pull in the
:45:07. > :45:12.points. Andrew served kipper sandwichs in the heat. He is upping
:45:12. > :45:19.his game with a new lobster version. Why did you change from the kip
:45:20. > :45:27.tore the lobster? It is strong. like kipper. I did too, but the
:45:27. > :45:33.judges did not like it as much. Are you ready to serve? I am for
:45:33. > :45:43.once. He ladels out of soup and portions
:45:43. > :45:54.
:45:54. > :45:58.Hmm... The kipper is gone. It is lobster. That makes much more sense.
:45:58. > :46:02.It looks great, but it is more restaurant than it would be street
:46:02. > :46:07.party. We have all recognised that the
:46:07. > :46:11.club sandwich has shown a tremendous improvement. It is the
:46:11. > :46:17.rest of the dish that is the problem.
:46:17. > :46:23.Will Michael Smith do better? He made kedgeree in the heat, but is
:46:23. > :46:27.risking everything with a new dish today. It is a prawn cocktail. His
:46:27. > :46:32.playful presentation is causing a stir in the kitchen.
:46:33. > :46:40.That looks amazing. It really, really does. A bit of theatre!
:46:40. > :46:50.have got that. Michael hides ed a very cadow salsa,
:46:50. > :46:51.
:46:51. > :46:54.lettuce leaves and the fish inside and heads it to the passe.
:46:54. > :47:01.APPLAUSE Wonderful. Fantastic! That is just
:47:01. > :47:05.fantastic! Well, you said earlier you wanted something to carry into
:47:05. > :47:11.the hall to bring the place to a stand still. I think that this is
:47:11. > :47:15.I think I had better open it up. This is what I think that is summer
:47:15. > :47:23.party is all about. It is getting your hands into it. I can see this
:47:23. > :47:30.sitting on the table, it is a thing of great beauty and simplicity.
:47:30. > :47:37.while ago, I could safely say that Lisa Alan could romp home, but now
:47:37. > :47:44.she has serious competition. There you go, fantastic fish dishes
:47:44. > :47:50.on display. You can see how the other chefs get on in 20 minute.
:47:50. > :47:55.Later on also Keith Floyd is in Wales. He is making a hearty stew
:47:55. > :48:01.for the rugby players to eat after the match. Michael is trying to
:48:01. > :48:07.beat Paul who is at the top of the leaderboard. Paul, on the other
:48:07. > :48:15.hand is just here for the CRACK! That took five years to put in
:48:15. > :48:23.there. The best Irish pun there. You can see the omelette challenge
:48:23. > :48:32.live later on. For Neil, what is he facing with his food heaven or food
:48:32. > :48:37.hell? It could be beef beef beef or oysters.
:48:37. > :48:41.Paul? The oysters sound fabulous, but I'm going for the beef beef
:48:41. > :48:51.beef. Cooking next, an elder statesman of
:48:51. > :48:54.
:48:54. > :49:00.the food world, it is Paul Rankin! So, what is on the menu? It is
:49:00. > :49:04.sticky pork ribs. Now, this is a mixture of Chinese white wine,
:49:04. > :49:09.ginger, garlic, cinnamon and star anise and a little bit of mandarin.
:49:09. > :49:13.This is such a simple recipe. All you do is whack it in there. You
:49:13. > :49:22.don't need to brown the meat or anything. We start with a cup of
:49:22. > :49:30.water. Often with barb queue ribs you
:49:30. > :49:35.braise them? Well, we are going to braise these with the water, the
:49:35. > :49:39.rice wine and this is string stuff. It is rock sugar. You can try it,
:49:39. > :49:44.they give it to the kids in China as little candy.
:49:44. > :49:51.So there are about six table spoons there. You can imagine how sweet it
:49:51. > :49:59.Where do you buy that from? You get the rice wine and rock sugar from
:49:59. > :50:05.an Asian supermarket. Are you enjoying that? Hmm! It is
:50:05. > :50:10.Are you enjoying that? Hmm! It is sweet! So, a bit of dark soy sauce
:50:10. > :50:15.and then aromatics. I would do this dish a lot in the restaurant with
:50:15. > :50:21.things like pork shoulder and pork cheeks. We actually do it, because
:50:21. > :50:26.it has the beautiful rich sweetness, I put it with scallops quite a lot.
:50:26. > :50:31.Where is this Asian influence coming from? It is heavily in your
:50:31. > :50:37.food as well as using local Irish produce? I spent nearly two years
:50:37. > :50:42.in airb a traveling, bumming around, climbing mountains, doing all sorts
:50:42. > :50:48.of stuff. You do all of that sort of stuff,
:50:48. > :50:57.don't you? I a bit of yoga. I've been to India twice.
:50:57. > :51:03.Show me that yoga technique again, James? You go in all of the parks
:51:04. > :51:11.and do that sort of stuff? That is Yorkshire yoga! I did yoke yaing
:51:11. > :51:17.once, I did Vikram yoga. That is the -- I did yoga once, I
:51:17. > :51:21.did Vikram yoga! It is yoga in a room that is hot, isn't it? Yes,
:51:21. > :51:30.Vikram is. I have never tried it, never tried
:51:30. > :51:36.So, that is your brazing liquid. -- braising liquid. It sounds
:51:36. > :51:42.complicated but it is simple. All you do with the ribs, they are
:51:42. > :51:48.lovely fat ribs. Ribs are great value. So these are the pork ribs?
:51:49. > :51:55.Yes. I'm going to make a little sticky sweet shallots with chilli
:51:55. > :51:59.and peanuts as a topping. These are reasonable, a pound each
:52:00. > :52:06.or �1. There are deals to be had with these things.
:52:06. > :52:12.I think that ribs, at this time of year they are something else! So,
:52:12. > :52:17.just bring that up to the boil. Cover it with tin foil. You can pop
:52:17. > :52:22.it in the oven for about an hour- and-a-half, two hours, but what you
:52:22. > :52:27.want to do is look at it 20 minutes and give it a little turn.
:52:27. > :52:30.So, turn the ribs over individually, OK? Yes.
:52:30. > :52:36.There is one in there cooking nicely.
:52:36. > :52:42.No, with the shallots and garlic and chilli, leave some of the seeds
:52:42. > :52:45.in, I like it nice and hot. What they do in Asia, they get a wok and
:52:45. > :52:53.deep fry them individually then drain them and put them together.
:52:53. > :52:58.Now the rice we are putting with this, it is sticky rice. This is
:52:58. > :53:01.about two cups of rice that is soaked overnight in about eight
:53:01. > :53:08.cups of water. It sounds complicated but it is
:53:08. > :53:13.well worth the result. It is so different. It is really interesting.
:53:13. > :53:20.What you do is steam it. Again that sounds difficult but believe me it
:53:20. > :53:25.is dead easy. It is really so simp. So, what are you steaming it in
:53:25. > :53:34.here? I'm going to steam it in a little bit of cheese cloth. If you
:53:34. > :53:40.don't have that a nice clean linen tea cloth will be great. A hankie!
:53:40. > :53:45.This is one of Floyd's old hankis! He would put that on his head when
:53:45. > :53:50.he went to the beach! So, in goes the rice. It is dead easy.
:53:50. > :53:55.So the reason you are soaking it is to get rid of the starch? It is
:53:55. > :54:00.just a technique that you use. If you don't have time to soak it
:54:00. > :54:04.overnight. Soak it in warm water for about two or three hours.
:54:04. > :54:09.How long do you cook that for? About 20 minutes and there we have
:54:09. > :54:13.it. It keeps, the other thing about this, it keeps great in the staerm.
:54:13. > :54:18.You can see that it is stuck together nice and sticky.
:54:18. > :54:23.While the rice is cooking don't forget that the recipes are on the
:54:23. > :54:29.website at bbc.co.uk/saturdaykitchen.
:54:29. > :54:33.And the recipes are at bbc.co.uk/recipes. So, the peanuts
:54:34. > :54:39.you want crushed? Yes, gently crush them.
:54:39. > :54:48.Now, the technique with the ribs, is for the last 20 minutes, what
:54:48. > :54:52.you want to do is... Take the foil off and just... Just let the liquid
:54:53. > :54:57.start to come down. Turning the ribs every now and then so that
:54:57. > :55:04.they get a little bit sticky. These could come down a little more,
:55:04. > :55:14.maybe. This juice needs to be syrupy and delicious.
:55:14. > :55:18.
:55:18. > :55:23.You have to to talk about your travels? Yes, I have been on my
:55:23. > :55:28.travels with Nick. It is a great show, we are traveling between the
:55:28. > :55:32.west coast of Scotland and Ulster. Finding all sorts of interesting
:55:32. > :55:37.characters and food and we're on a boat. Nick is good on a boat, I'm
:55:37. > :55:42.terrible on a boat. It is a bit of a laugh. It is a lovely show. I
:55:42. > :55:48.have really loved doing it with him. You are in his nick of the woods
:55:48. > :55:53.tomorrow? Yes, at the BBC Food Show in Glasgow tomorrow.
:55:53. > :55:59.So, you drained off the heat. This is coming down now? They are more
:55:59. > :56:05.or less ready? They are ready, dude. I'm going to pop the rice into a
:56:05. > :56:10.little bowl. I'll oil it slightly. Normally you take a spoon and scoop
:56:10. > :56:14.it out. So, the ribs on here? Please.
:56:14. > :56:19.They look amazing, don't they? look good.
:56:19. > :56:28.Everyone has been telling me how much they love these. So no
:56:28. > :56:31.pressure, guys. None of that tortellini stuff here!
:56:31. > :56:41.That dish was very, very good. A difficult dish to follow, that,
:56:41. > :56:42.
:56:42. > :56:46.Michael. That is a real Yorkshire portion!
:56:46. > :56:55.nearly said fat boy portion! Easy, now.
:56:55. > :57:00.I didn't say that! Then, loads of this stuff. I love this sort of
:57:00. > :57:04.spicy aromatic quality that has. And the scallions. You can put them
:57:05. > :57:14.through it at the last minute. That is my Chinese red braised ribs with
:57:15. > :57:16.
:57:16. > :57:25.sticky rice. And don't forget the swoot shallots
:57:25. > :57:32.and chilli with peanuts. Which you forgot! There you go.
:57:32. > :57:38.Right. Proper food, that, James, isn't it? Oh, proper! Sorry, mate,
:57:38. > :57:44.I'm on these! Oh! Now with the hands? Absolutely.
:57:44. > :57:50.I think you might want a knife and fork. They are a bit hot.
:57:50. > :57:56.You are thinking of health and safety! Nowadays you can get the
:57:56. > :58:02.beef short ribs. You could do it with the beef.
:58:02. > :58:06.The works great with beef. It also works well with lamb. Oh, they are
:58:06. > :58:13.really good. You know French techniques, making
:58:14. > :58:19.a stock. That is all just whacking it in! Are you happy? Hmm! You have
:58:19. > :58:23.learned to eat as much as you can. In the meantime let's go back to
:58:23. > :58:28.Weymouth to see what Susy has chosen to go with Paul's cracking
:58:28. > :58:32.ribs. ribs.
:58:32. > :58:37.Bring it back here! Paul, I've made your Chinese red braised ribs with
:58:37. > :58:43.sticky rice, they are deelectable, but I have to be careful with the
:58:43. > :58:48.rich sweetness and fabulous spices it could create a clash with the
:58:48. > :58:54.wrong wine, especially the reds. That said, something like this
:58:54. > :58:58.works well in a floral style, but I have the perfect style it is
:58:58. > :59:03.Riesling. My chose is Mosel Riesling 2009 from Germany. The key
:59:03. > :59:08.to finding the right wine for this dish is to find a white with a dab
:59:08. > :59:12.of honey. Dry styles will not work. This is where the light, but fruity
:59:12. > :59:17.wines of the Mosel really come into their own.
:59:17. > :59:22.There is a light but appley scent to the wine.
:59:22. > :59:26.It is clear from the very first sip, that there is a sweetness to the
:59:26. > :59:34.wine. Sweeter than most white wines, but that's exactly what I need to
:59:34. > :59:39.match up to the sugar in the braising lickior and the shallot
:59:39. > :59:47.and the peanuts, but at the end, there is a credit reduce zing at
:59:47. > :59:51.the end of this wine. It cuts through the dish. It brings out the
:59:51. > :59:56.star anise and the wonderful pork. Paul with your delicious dish, you
:59:56. > :00:03.set me a challenge this week, but with this wine, I think I have
:00:03. > :00:08.risen to this. I hope you enjoy it. We certainly are! What do you
:00:08. > :00:12.reckon? She has picked it spot on. What you need in a wine to do with
:00:12. > :00:16.a dish like this is the sugar. The German Riesling with the little
:00:16. > :00:19.bit of sugar is my favourite type of wine to go with something like
:00:19. > :00:29.this. Are you happy with that? I think is
:00:29. > :00:30.
:00:30. > :00:37.nice. A bit of a bargain as well �6en 69.
:00:37. > :00:43.-- �6. 69. What is the matter? I am admiring
:00:43. > :00:48.you eating. The ribs came here for 30 seconds, then they were gone.
:00:48. > :00:57.Can you read that! Let's get back to the Great British Menu and see
:00:57. > :01:07.how the fish courses went down with to take their place in the kitchen
:01:07. > :01:09.'Michelin-starred Hywel Jones is up first
:01:09. > :01:11.'and using the same ingredient as rival Tom.
:01:11. > :01:14.'He's hoping his posh lobster cocktail with claw-meat fritters
:01:14. > :01:20.'and asparagus will secure him another top-three.'
:01:20. > :01:22.'Hywel starts by prepping his lobster,
:01:22. > :01:24.'an ingredient he thinks is fitting- for an auspicious occasion.
:01:24. > :01:26.What are you actually doing with the lobster?
:01:26. > :01:29.The lobster is been poached and then the claws are made into little fritters,
:01:29. > :01:32.fill the shell with some frisee lettuce, in between the lobster,
:01:32. > :01:37.a few little tomato confit petals to give sweetness.
:01:37. > :01:39.'He's serving his lobster cocktail on a bed of pebbles,
:01:39. > :01:41.'and has attracted quite a crowd,
:01:41. > :01:44.'eager to get a glimpse of their Michelin-starred competition.
:01:44. > :01:46.'Undeterred, he pops his lobster-meat fritters on top
:01:46. > :01:53.'with some green leaves for delivers it to the pass.'garnish,
:01:53. > :01:55.Here goes. Just put it on. Let them get in there,
:01:55. > :02:05.get their hands in it.
:02:05. > :02:15.
:02:15. > :02:17.I liked this dish the last time, but again, for me,
:02:17. > :02:19.it's about his technique. Do I think this is suitable for the banquet?
:02:19. > :02:24.No. I think it's a perfectly good piece of cooking.
:02:24. > :02:29.I don't think it's in any way spectacular.
:02:29. > :02:32.I think the main point of lobster Is the flavour.
:02:32. > :02:34.It's completely all to the flavour,- and it's just not there.
:02:34. > :02:37.It seems to me that he said, "Yes, I will do The Great British Menu,"
:02:37. > :02:42.and just hopped on the train without thinking what he was going to cook.
:02:42. > :02:44.I think it's a really generic, universal dish,
:02:44. > :02:48.and not particular for this place, this occasion, these people,
:02:48. > :02:58.and, um, these judges, dare I say.
:02:58. > :03:01.
:03:01. > :03:04.'What will former champion Tom Kerridge bring to the party?
:03:04. > :03:07.'He came sixth yesterday - a disappointing start
:03:08. > :03:10.'for a chef who's used to winning, not losing.'
:03:10. > :03:15.What's with the picture? That's my good-luck charm.
:03:15. > :03:17.'Tom's looking to raise a smile with lobster burgers,
:03:17. > :03:20.'a dish he can't taste due to a shellfish allergy.'
:03:20. > :03:24.Tom, did Sponge like your dish?
:03:24. > :03:30.She's a big fan of lobster burgers.
:03:30. > :03:32.That burger suffered the thing that most burgers suffer.
:03:32. > :03:42.You have very strong flavours, but they're basically dull.
:03:42. > :03:45.'And Tom has listened to the judges' criticism.
:03:45. > :03:48.'He's reduced the burgers' size and changed the bun.
:03:48. > :03:56.'But it's still just a burger, and up against some tough competition.'
:03:56. > :03:59.'But Tom's determined to elevate his humble burgers
:03:59. > :04:04.'to Michelin-starred heights.'
:04:04. > :04:06.'He piles on his lobster claws,
:04:06. > :04:08.'and gets his very British burgers onto his specially designed board
:04:08. > :04:11.'and up to the pass.'
:04:11. > :04:18.One burger. Form an orderly queue. Squeeze it. Off we go.
:04:18. > :04:20.Burgers...
:04:20. > :04:30.Rule Britannia! I thinkhe's sticking his tongue out at us.
:04:30. > :04:30.
:04:30. > :04:32.Well, there is one major problem about this,
:04:32. > :04:35.and that's eating it at all,
:04:35. > :04:37.because the top keeps on sliding away from the bottom.
:04:37. > :04:39.The great thing about burgers is, you squash them tightly,
:04:39. > :04:44.and then you munch.
:04:44. > :04:47.It's a bit juvenile.
:04:47. > :04:49.I think it's sloppy again.
:04:49. > :04:52.You know, I don't... I think it's certainly better than before,
:04:52. > :04:55.but I still don't think it's good enough.
:04:55. > :04:57.But the spirit of the occasion I think he's got right.
:04:57. > :05:01.I absolutely agree. It's almost impossible to eat.
:05:01. > :05:04.You cannot get it into your mouth without it falling apart.
:05:04. > :05:08.This might cause hilarity and entertainment and laughter,
:05:08. > :05:11.but it actually gets in the way of enjoying this,
:05:11. > :05:17.I think, as a piece of food.
:05:17. > :05:24.'It's a thumbs-down from the judges.
:05:24. > :05:28.'Last but not least, it's self-taught maverick Aktar Islam.
:05:28. > :05:30.'He came fourth yesterday, and wants a place in the top three
:05:30. > :05:32.'for his curried sea bass with soft-shelled crab,
:05:32. > :05:37.'but the judges thought it was a mess in the heats.'
:05:37. > :05:40.It'll be really interestingto see whether he's taken on board
:05:40. > :05:44.what we had to say. It doesn't seem so far
:05:44. > :05:48.that he's much of a listener. One feels he didn't rehearse this.
:05:48. > :05:53.'Comments that Aktar's taken on board.'
:05:53. > :05:55.'He's boned and filleted his sea bass this time,
:05:55. > :05:57.'and covered it in marinade ready for steaming.
:05:57. > :05:59.'Will these tweaks get him to the banquet?'
:05:59. > :06:02.Aktar, there's been a winning fish dish from Birmingham before.
:06:02. > :06:05.There has. I want to keep the tradition going.
:06:05. > :06:07.HE LAUGHS It'd be good. It'd be good.
:06:07. > :06:10.It was curried monkfish, wasn't it?
:06:10. > :06:14.Yeah, so I'm going in with curried sea bass.
:06:14. > :06:17.'Fired up, he collects his sea bass from the oven
:06:17. > :06:20.'where it's been gently steaming, and gets it onto a banana leaf
:06:20. > :06:23.'under the watchful eyes of his rival chefs.' That looks very authentic.
:06:23. > :06:25.'With the judges' verdict around the corner,
:06:25. > :06:30.'they're the quietest they've been all day.'
:06:30. > :06:39.There you go. So, yeah. Thank you very much.
:06:39. > :06:45.Isn't that... Oh!
:06:45. > :06:49.This looks absolutely amazing. And it's a real leap forward,
:06:49. > :06:55.because it's as neat as a pin. I can see that he's boned it.
:06:55. > :06:59.Fantastic. Look at that! Now, that is how to do it.
:06:59. > :07:01.Ah! Doesn't that look good?
:07:01. > :07:03.Looks amazing. And look at the soft-shelled crab.
:07:03. > :07:09.It's crisp as anything. It is crisp. And it's warm.
:07:09. > :07:11.You're doing an expert job down there. Thank you, Matthew.
:07:11. > :07:14.Beautiful!
:07:14. > :07:17.Looking good.
:07:17. > :07:21.Mmm! This fish is delicious.
:07:21. > :07:25.Look at that fish. It's perfectly cooked, isn't it?
:07:25. > :07:27.I mean, I really think that he's listened.
:07:27. > :07:31.It's wonderful to see, because that presentation is now beautiful.
:07:31. > :07:33.I had complained very loudly that it was messy,
:07:33. > :07:36.too difficult to manage the bones,
:07:36. > :07:39.and now it's... I mean, look at that perfectly cooked fish!
:07:39. > :07:41.It's just exquisite.
:07:41. > :07:44.There's a real delicacy about it,
:07:44. > :07:46.and a precision about each flavour,
:07:46. > :07:50.so that they work together in a waythat traditionally in English food
:07:50. > :07:56.you don't actually find very often.
:07:56. > :07:59.a real triumph. This is one of the most transformed dishes
:07:59. > :08:01.we've ever had. I've got to be honest with you -
:08:01. > :08:03.it's got so much love in it, so much passion in it.
:08:03. > :08:12.It's got so much taste in it. It's a thing of great beauty.
:08:12. > :08:12.And
:08:12. > :08:12.And you
:08:12. > :08:16.And you can
:08:16. > :08:21.And you can see how the chefs get on with the main courses on next
:08:21. > :08:26.week's show. Right, it is time to answer some of your foodie
:08:26. > :08:30.questions. Each caller gets to decide what Neil is eating at the
:08:30. > :08:35.end of the show. Good morning, Chris, what is your question for
:08:35. > :08:42.us? I have three Dover soles to cook this evening, could you tell
:08:42. > :08:52.me how to cook them and what with? Lucky man. If they are filleted,
:08:52. > :08:59.pan fry them in a little bit of butter. If not, grill them. If you
:08:59. > :09:03.pan fry them, a little bit of butter, lemon juice.
:09:03. > :09:09.The butter is classic. Nut brown butter with lemonment nice and
:09:09. > :09:14.simple. Beautiful fish as well. Keep it nice and simp.
:09:14. > :09:18.What dish would you like to see at the end of the show? It must be
:09:18. > :09:24.food heaven, please. James, what is your question?
:09:24. > :09:29.have a shoulder of lamb weighing over 5lbs. I have never cooked it
:09:29. > :09:37.before. I am doing it with friends tomorrow for Sunday din. Ewould
:09:37. > :09:42.like to know the best way to cook it and infuse it? Has it got the
:09:42. > :09:50.bone in or out? Out. It is probably rolled.
:09:50. > :09:56.technique that I like is similar to that I did with the ribs. It just
:09:56. > :10:01.needs carrots, onion, celery, garlic. Brown off the shoulder of
:10:01. > :10:09.lamb. A good slug of red wine. Put it in the oven for two-and-a-half
:10:09. > :10:14.hours it should be delicious. Gas mark? I would put it on at gas
:10:14. > :10:21.mark three, 160. Really, the longer it is in there the better. Three to
:10:21. > :10:28.four hours would be perfect. What dish would you like to see at
:10:28. > :10:36.the end of the show? Food heaven, definitely! We are all around for
:10:36. > :10:43.dinner tomorrow! Darren, what is your question? Last week I caught a
:10:43. > :10:48.4lb trout. It is in my fridge now, I don't know what to do with it?
:10:48. > :10:56.would slit it evely with three or four cuts down the length of the
:10:56. > :11:02.fish. Wrap it in tin foil with herbs, thyme, garlic, a little bit
:11:02. > :11:08.of tarragon, olive oil or butter and lemon juice and bake it in the
:11:08. > :11:16.oven whole. It is a big fish? Yes it is.
:11:16. > :11:21.Steam it. A good half an hour. Stick with the tin foil! In the
:11:21. > :11:26.oven for up to 35 minutes at 200 degrees. What dish would you like
:11:26. > :11:30.to see at the end of the show? must be food heaven for me as well.
:11:30. > :11:37.Right, down to business. All of the chefs that come on the show battle
:11:37. > :11:43.it out to make a three-egg omelette. There is Michael with a respectable
:11:43. > :11:47.time there at 18 seconds. However, the top of the board, 15 seconds,
:11:47. > :11:56.it is Paul Rankin! The usual rules apply. The clocks are on the
:11:56. > :12:02.screens, three, two, one, go! You see the speed that he goes! It is
:12:02. > :12:12.neck and neck at this point! Look at the concentration on their
:12:12. > :12:16.
:12:16. > :12:20.faces! Oh! LAUGHTER That's terrible! Right, first of
:12:20. > :12:27.all... I was not ready to turn mine out.
:12:27. > :12:34.You put yours out, I put mine out. I couldn't believe he had said go.
:12:34. > :12:40.That is good! What bit is cooked?! All of it! That is cooked. It is
:12:40. > :12:46.perfect. Oh! I tell you, that is delicious! That is beautiful.
:12:46. > :12:51.Paul Rankin... What about yours? is nice, just not a good shape.
:12:51. > :12:56.Did you beat your time? No, I did not.
:12:56. > :13:03.22 seconds. I doubt I beat mine, to be honest,
:13:03. > :13:09.that is if it is an omelette. You did it in 19.48, but it is
:13:09. > :13:14.hardly an omelette when you can eat it with a straw! Will neath get his
:13:14. > :13:19.idea of food heaven? Or food hell. The callers are going for heaven,
:13:19. > :13:25.but the guys in the studio are yet to make their minds up.
:13:25. > :13:30.We will find out what he is to eat later on after Keith Floyd. He is
:13:30. > :13:40.in Wales, but for me, there is one hero in the film. Stay tuned until
:13:40. > :13:43.
:13:43. > :13:46.architecture sketch Inspired by the Normans,
:13:46. > :13:48.The influence was right, the execution, nearly right.
:13:48. > :13:51.On balance, continuing the sporting theme, I'd say the final score was
:13:51. > :13:57.Normans 153, Swansea Planners 21,
:13:57. > :14:00.all their points coming from penalties, of course.
:14:00. > :14:08.They didn't overlook the needs of the inner man. This market is full of fresh local produce.
:14:08. > :14:14.This farmhouse salted bacon.
:14:14. > :14:16.But I'm here to cook so it's one for the money, two for the show,
:14:16. > :14:17.let's buy the leeks and go, man, go!
:14:18. > :14:21.That is a leek, Richard, OK? Very important in Wales.
:14:22. > :14:24.When the gilt-edged invitation card
:14:24. > :14:27.tumbled on to my leather-topped desk, I was intrigued.
:14:27. > :14:33.What would I cook for these gentle folk who live in the sleepy village of Cydweli?
:14:33. > :14:39.What piece of gastronomic poetry would tickle the taste-buds
:14:39. > :14:46.of such sensitive and delicate souls?
:14:46. > :14:48.For some strange reason, I've never met the man
:14:48. > :14:51.who's going to help me cook today on the field of play!
:14:51. > :14:54.The English selectors never invited me to take part
:14:54. > :14:56.at Twickenham or Cardiff Arms Park
:14:56. > :14:58.so I've had to learn how to cook
:14:58. > :15:03.and to make television programmes in order to meet Ray Gravell,
:15:03. > :15:08.the world's most famous centre. Thank you, Keith.
:15:08. > :15:13.You're looking exceptionally well in this Cydweli rugby kit.
:15:13. > :15:16.I'm very impressed with the legs.
:15:16. > :15:18.They must be worth a million.
:15:18. > :15:21.And I've just realised, we've had it wrong for the last hundred years.
:15:21. > :15:25.Anyway, this is a cookery programme and we're going to cook Cawl,
:15:25. > :15:28.which is the Welsh national dish, like Irish Stew is to the Irish.
:15:28. > :15:30.It's the kind of thing big, real rugby players need
:15:30. > :15:33.after they've beaten the English. True.
:15:33. > :15:38.Quick bilingual spin round the ingredients.
:15:38. > :15:42.This is bacon. Cig moch. This is lamb. Cig oen.
:15:42. > :15:47.These are leeks. Cenhin. These are potatoes. Tatws.
:15:47. > :15:54.These are onions. In South Wales, we call them wynwyns. In North Wales, they say nionod.
:15:54. > :15:57.They are slightly different.
:15:57. > :16:02.Carrots. Moron. Swedes. Erfin.
:16:02. > :16:04.Carrots. Moron. Swedes. Erfin.
:16:04. > :16:08.Lard. Lard is lard in any language.
:16:08. > :16:10.Brilliant!
:16:10. > :16:13.And some stewing beef. Cig eidion.
:16:13. > :16:15.Those are the basic ingredients.
:16:15. > :16:18.Now, Ray there's one for you.
:16:18. > :16:23.Dear, dear erfin! What's theEnglish for erfin? That's a swede.
:16:23. > :16:29.Do I kick this or chop it up? You chop it. Right, knife. Chop it into fairly small bits.
:16:29. > :16:32.You've all seen this chopping process SO many times,
:16:32. > :16:40.so while we do this, you're going to see Ray Gravell's only try against Scotland in...? 1978.
:16:40. > :16:50.I was a "creative" centre - I knocked the living daylights out of my opposite number!
:16:50. > :16:51.
:16:51. > :16:54.'Edwards to Windsor to Edwards.
:16:54. > :16:57.'Gravell of Llanelli.
:16:57. > :17:01.'And Gravell is there!
:17:01. > :17:04.A brilliant try but there's more to life than rugby, there's cooking.
:17:04. > :17:07.We're here making the Cawl.
:17:07. > :17:11.We've both got identical pots, we've melted lard into each one, added onions, the lamb and beef.
:17:11. > :17:21.They're sizzling away splendidly, nicely sealed. Not seasoned yet.
:17:21. > :17:22.
:17:22. > :17:30.Next we've got to add the onions... I beg your pardon, the CARROTS and the swedes.
:17:30. > :17:32.Whoops...sorry. Get rid of that.
:17:32. > :17:32.
:17:32. > :17:35.Then we cover that with water. We all know what water looks like.
:17:35. > :17:39.As my father said, water is all right if taken with the right spirit.
:17:39. > :17:43.Cig moch. Two pieces of smoked bacon into each one. Let's look at this.
:17:43. > :17:49.The bacon goes in. You've got your lamb, your beef, your bacon, your swedes, your carrots, etc.
:17:49. > :17:55.Finally, a couple of bay leaves, a few peppercorns and two cloves.
:17:55. > :18:01.That also goes into Ray's. Ray, tip your water in.
:18:01. > :18:06.Ooh, heavy too! I'll get the lids.
:18:06. > :18:10.That will simmer away for about two hours...
:18:10. > :18:14.Don't forget, we've got 25 rugby players waiting to eat this later.
:18:14. > :18:24.They're in the bar building up an appetite, but now, another try.
:18:24. > :18:33.
:18:33. > :18:36.Brilliant!
:18:36. > :18:39.And the important thing is that you let it simmer for an hour and a half.
:18:39. > :18:42.Add the potatoes for 20 minutes. Then add the chopped leeks.
:18:42. > :18:52.If I'm looking a bit bedraggled, it's not surprising after that classic run.
:18:52. > :18:53.
:18:53. > :18:57.Those animals on the pitch, the ones I handed off, are out there singing.
:18:57. > :19:00.They've been putting the pints down and they want their lunch!
:19:00. > :19:06.This is it. We simmered the meat in the water for an hour and a half.
:19:06. > :19:10.Just before the end, we added the potatoes to cook them,
:19:10. > :19:13.then the thing that makes Welsh cuisine and Welsh rugby
:19:13. > :19:19.so good is raw chopped leek. Cenhin. Cenhin.
:19:19. > :19:27.What do we do with the cenhin? We sprinkle it all over the food.
:19:27. > :19:31.Let's take this to the lads. This'll kill 'em if the game didn't!
:19:31. > :19:34.LOUD CHEER
:19:34. > :19:37.THEY SING IN WELSH
:19:37. > :19:47.THEY CHANT IN WELSH
:19:47. > :19:54.
:19:54. > :19:57.DRUM ROLL
:19:57. > :20:07.A-h-h!
:20:07. > :20:18.
:20:18. > :20:19.There
:20:19. > :20:19.There will
:20:19. > :20:23.There will never
:20:23. > :20:27.There will never be another, the brilliant Mr Floyd. He is back next
:20:27. > :20:32.week. Now, it is time to find out if Neil is facing food heaven or
:20:32. > :20:38.food hell. Everyone here has made up their mind. For food heaven, it
:20:38. > :20:45.is a wonderful pile of suet, with beef and onions or, the dreaded
:20:45. > :20:51.food hell, is that pile of oysters there. Tempura fried with a nice
:20:51. > :20:57.little juice of Yuzu, can is orange in flavour. With a little bit of
:20:57. > :21:03.chilli. That sounds nice! No! What am I
:21:03. > :21:06.saying? So, what do you think that people said? I think let the people
:21:07. > :21:13.speak. You have to thank Lauren. She stood
:21:13. > :21:18.by it. We have the fantastic suet here. So, the paste rewe have to
:21:18. > :21:25.make first. -- the pastry we have to make first.
:21:25. > :21:28.So, let's get that out of the way. This is what traditional suet looks
:21:28. > :21:33.like. It is dead easy, James? You whack
:21:33. > :21:37.it all together? It really is it all together? It really is
:21:37. > :21:42.simple, very, very simple. The idea is to brown off the meat.
:21:42. > :21:49.There$$NEWLINE What meat are you using? This is a little bit of
:21:49. > :21:56.stewing steak. You can use top side, but I do it in batches.
:21:56. > :22:03.If you put in too much, you end up stewing the pan, so once it is in
:22:03. > :22:09.the pan, don't touch it. Leave it. Then we have our onion, garlic,
:22:09. > :22:17.tomato puree, I'm going to cook it in beer and stock.
:22:17. > :22:27.The pastry there, you can make it by hand! In Ireland you make it
:22:27. > :22:33.with a spoon! It is flour, suet and water, and a bit of salt. Hispi
:22:33. > :22:37.cabbage it grows in the garden. It does at my house, any way. Hispi
:22:37. > :22:43.cabbage is wonderful. So, basically, we are frying it off
:22:43. > :22:48.until we get the colour. It is that colour that will brown the stew.
:22:48. > :22:54.It looks lovely already! You can ease eat it as it is.
:22:54. > :23:01.I am going to use a pressure cooker. They have become really trendy now.
:23:01. > :23:06.What is the good thing about a pressure cooker? Speed. Speed.
:23:06. > :23:11.Speed. Speed. Normally when you are making a stew
:23:11. > :23:16.it take as good two hours. That is the nice part, at least two hours.
:23:16. > :23:20.So in a normal pan it takes two hours, but in a pressure cooker it
:23:20. > :23:26.halves that, it is going to take 45 minutes.
:23:26. > :23:31.The suet is from the outer casings of the kidneys.
:23:31. > :23:38.That is fantastic stuff. Have you made one yourself? Yes.
:23:38. > :23:44.We were farmers when I was a kid, boys, you know! Yeah, right! I was.
:23:44. > :23:51.We were brought up on that sort of stuff. None of that two ribs stuff!
:23:51. > :23:57.Proper grub! From the north! the suet, what is it? It is from
:23:57. > :24:03.the outsider casings of the kidneys. So, are your folks quite poor now
:24:03. > :24:13.from having to feed you as a kid? Right, moving on to the beef, you
:24:13. > :24:15.
:24:15. > :24:19.carry on messing around with that. You are from Yorkshire Yes, I am
:24:19. > :24:27.from Malt earn. It is the North Yorkshire.
:24:27. > :24:34.It is really easy towork with this. What, James? No, not James! This
:24:34. > :24:42.suet pastry is really easy to work. See, this is proper grub, none of
:24:42. > :24:46.that tortellini and fancy vinegar! What about the parsley? Can you
:24:46. > :24:50.chop it up. That is going in the cabbage. With the cabbage, there is
:24:50. > :24:57.just butter in there. The idea is to put some stock in.
:24:57. > :25:03.You are sauting the cabbage? Yep, don't boil it.
:25:03. > :25:07.Is that just for this kind of cabbage? Yep. The lid on like that.
:25:07. > :25:12.Bring this to a gentle steam, 45 minutes, it is done. In the fridge
:25:12. > :25:15.we have our beef. It is ready. You have to allow this to cool down and
:25:15. > :25:21.to season it. There we go.
:25:21. > :25:25.How are we doing? Yep. Good. Then we quickly line this little
:25:25. > :25:32.one and then we can finish off the lid.
:25:32. > :25:38.So, we have a little pot. My granny would use a little dish that you
:25:38. > :25:43.get from antique shops now, the little lovely tin dishes. The white
:25:43. > :25:47.enamel dishes. Keep them! You can't get them nowadays. It is all
:25:47. > :25:55.plastic and fans ji stuff. But the proper ones are what you
:25:55. > :26:00.need. How are we doing with the topping,
:26:00. > :26:10.boys? On the way. He has had to move up a gear, our
:26:10. > :26:12.
:26:12. > :26:18.little Irish fella! Are you glad you are not doing oysters now ?!
:26:18. > :26:25.What is he saying to me? Your hearing has gone as well! A little
:26:25. > :26:31.bit of water. Base it over there on the top. The back of a knife.
:26:31. > :26:37.Otherwise you tear the plastic! All the way around... Sale that like
:26:37. > :26:43.that... The lid on, tin foil, in the steam er. You can put the lid
:26:43. > :26:49.on. Where is the lid? Have you got the lid? No, not the lid, the lid
:26:49. > :26:55.for that. Any way, lid, tin foil. Put that on. Have you got the lid?!
:26:55. > :27:00.I don't know where it is. He is blind as a bat as well! Thank
:27:00. > :27:10.you very much. You put the lid on there, done! We have done this
:27:10. > :27:14.
:27:14. > :27:21.before! Now boys. Now we are on about portion size! I have had no
:27:22. > :27:28.complaints about my portioning! Suet pudding. You can do a sweet
:27:28. > :27:37.one with this. It is called the Sussex Pond Pudding.
:27:37. > :27:41.Look at that there! No more mocking the sue elt. -- suet.
:27:41. > :27:51.Now, that's a Yorkshire portion, get it on. Thereswitch that off.
:27:51. > :27:52.
:27:52. > :27:56.There are your irons. Neil, dive into that! Dive into your suet
:27:56. > :28:00.pudding with your beef braised in onions.
:28:00. > :28:05.When you download the recipe, you can double it and do it for two
:28:05. > :28:09.portions if you wish. Do you make a lot of this sort of
:28:09. > :28:13.thing in the restaurant. There we go. And we have Barbera
:28:13. > :28:19.d'Asti 2010 from Marks & Spencer available for �7.99.
:28:19. > :28:23.That is pretty nice. Do you think you will get any of this No! I have
:28:23. > :28:27.to say, we have been bang on with the wine choices this week. This is
:28:27. > :28:34.another one. Do you want a bigger spoon.
:28:34. > :28:39.There is the sweet one that you can do, the Sussex Pond Pudding. You
:28:39. > :28:42.put in whole lemons, starve with proper custard. It is delicious.
:28:42. > :28:45.Well that's all from us today on Saturday Kitchen. Thanks to Michael
:28:45. > :28:48.Caines, Paul Rankin and Neil Dudgeon. Cheers to Susy Atkins for
:28:48. > :28:51.the wine choices and to our chef's table guests, Diane and Lauren. All
:28:51. > :28:53.of today's recipes are, as always, on the website. Go to: