:00:14. > :00:24.$:/STARTFEED.. Some great food from some great chefs, this is Saturday
:00:24. > :00:37.
:00:37. > :00:42.Welcome to the show. With me in the studio today are two chefs from two
:00:42. > :00:46.very different parts of the country, first, the man who made his
:00:46. > :00:52.Devonshire seaside town of Torquay some for his mission lin star
:00:52. > :00:59.fooded it is Simon Holsten, and a man with some of the best
:00:59. > :01:05.restaurants this country has ever seen, and now at his pub The
:01:05. > :01:13.Hardwick, Steven Terry. I believe Simon is cooking first. Fish on the
:01:13. > :01:20.menu? We have sole on the men usual. We will poach it and serve it with
:01:20. > :01:25.a kinwoi salad. The sole looks anaemic, but it is cheaper? It is
:01:25. > :01:29.very sustainable, not the most good-looking fish. Tastes great and
:01:29. > :01:34.widely available on the south coast. One of the ingredients for yours,
:01:34. > :01:41.sasauges, what will you do with that? Take the meat from out the
:01:41. > :01:47.skin, Friday it, and serve it with potato gnocchi and lettuce. It is
:01:47. > :01:53.an Italian equivalent of sausage and mash. You are going to spice it
:01:53. > :01:57.up Chilli, lemon, caper, parsley, shallot, garlic, cream, butter.
:01:57. > :02:01.is not really sasauges and beans, a bit more fancy. Two very different
:02:01. > :02:07.dishes to look forward to. We have the usual line-up from the BBC
:02:07. > :02:13.archive. Today we have regular helpings of Rick stein, and also
:02:13. > :02:17.celebrity master chef. Today's guest is part of musical Theatre
:02:17. > :02:27.Royality, she starred in many huge shows, including Cats, Les
:02:27. > :02:32.
:02:32. > :02:38.Miserables, Miss Saigon, welcome to Saturday Kitchen the brilliant
:02:38. > :02:42.Ruthie Henshall. I thought I was busy, but you last year was crazy,
:02:42. > :02:46.and now it is madness. It is crazy, which is what we all want. I
:02:46. > :02:51.established my own production company, just to have some more
:02:51. > :02:55.control, really. To be able to go and do different projects and
:02:55. > :02:59.outreach and all sorts. It's really taken off. You are on tour, you
:02:59. > :03:04.have a CDa book, we will talk about it a bit later. You are here to
:03:04. > :03:14.eat? Oh yes. At the end of today's programme, I will cook food heaven
:03:14. > :03:17.or hell for Ruthie, it will be heaven or hell for you. Our chefs
:03:17. > :03:23.and some of the audience decide what your fate. Heaven, heaven,
:03:23. > :03:29.heaven. It might be, tell everybody what it is? It is old school
:03:29. > :03:32.puddings, you know big stodgey things. You don't need to sell it
:03:32. > :03:39.to me, sticky toffee pudding I could have on the menu for you.
:03:39. > :03:47.What about the dreaded food hell? Things like scallops and smoked Sam
:03:47. > :03:51.mom, oysters. All -- Salmon, oysters, caviar. All what people
:03:51. > :03:57.team as luxury food. I could do one of the things that I
:03:57. > :04:03.said was one most world famous dessert, classic sticky toffee
:04:03. > :04:07.pudding with a proper toffee sauce. A mixture of butter, sugar, flour,
:04:07. > :04:15.eggs, golden syrup and black treacle, it is baked and served
:04:15. > :04:24.with loads of homemade toffee sauce, and vanilla ice-cream. It is 1500
:04:24. > :04:28.calories? I won't have dinner. food hell, scallops ravioli, and
:04:28. > :04:35.cream, finished with white wine sauce with tomatoes and Sam fire
:04:35. > :04:45.over the top. Wait until the end of the show to see. You were silent
:04:45. > :04:51.
:04:51. > :04:58.there? I was. Call us if you want to ask a question.
:04:58. > :05:04.It will be a no-brainer today, sticky toffee pudding. The chef in
:05:05. > :05:09.charge of the michelin-starred Elephant restaurant in Torquay,
:05:09. > :05:16.Simon Holsten. The first time in the new studio. We a dish we don't
:05:16. > :05:23.often see, it was done wins before, megramsole? It is not widely used
:05:23. > :05:29.it. It gets thrown away, megram is the name that puts people off. We
:05:29. > :05:39.put it on the menu as Torbay sole and Cornish sole. It has fantastic
:05:39. > :05:57.
:05:57. > :06:04.flavour? It does. I will poach it. This is just a bit of kinoi, and
:06:04. > :06:08.then dash, yh. What is this? Dried tuna and seaweed, you can have
:06:08. > :06:18.different ones to make it. It depends on what dish you are making.
:06:18. > :06:22.
:06:22. > :06:30.Is it seasoning? It is like a stock cube, really. It is inwamy sn,
:06:30. > :06:38.is the word of the year, question. It is Japanese Marmite. It tastes
:06:38. > :06:45.of MSG, it is quite addictive. Get your finger in, it is weird.
:06:45. > :06:50.Where can you buy that from? From Asian food stores. It is the base
:06:50. > :06:54.for miso soup and items like that. You never stop learning! You will
:06:54. > :06:59.poach the sole. I'm poaching it on the bone, I have cut along the
:06:59. > :07:04.spine, it has been skinned and headed. I have the bones inside it,
:07:04. > :07:09.so it is to stop it drying out. mentioned the word "sole", it is
:07:09. > :07:18.not a sole, whatever you call it, is it? It is closer related to
:07:18. > :07:27.turbot and brill. People like the word "sole". Because it looks like
:07:27. > :07:31.close enough to a sole, it works better on that name. What are you
:07:31. > :07:36.doing now? I have dried seaweed, I will break that down and blend it.
:07:36. > :07:39.This will be my butter sauce to make with the seaweed. We have seen
:07:39. > :07:43.on the box the chefs and the competitive element of the chef,
:07:43. > :07:48.you are the one. If I could pick any chef that has done more
:07:48. > :07:54.competitions than anybody it would be you. I haveen to a few. You love
:07:55. > :08:00.it, -- I have done a few. You love it, the Cullinary Olympics and all
:08:00. > :08:03.that, why? It is all about pushing yourself. As a chef we don't get to
:08:03. > :08:09.do many hobbies. For me it was getting out there, getting to cook
:08:09. > :08:16.in other countries. Getting to cook different food. Meeting loads of
:08:16. > :08:25.different chefs. Also I'm very competitive. Representing your
:08:25. > :08:34.country is one of the best things ever. The Pekusto is just over and
:08:34. > :08:37.England did well? We did great, fourth, and best comme in the world
:08:37. > :08:44.and we produced fantastic food. It was a pleasure to watch. Is it
:08:44. > :08:49.still the case that the French still win it? The French did win it,
:08:49. > :08:53.but I have to be honest the French food was absolutely fantastic, I
:08:53. > :08:57.don't hold any grudge on that one. We are getting ever so close to
:08:57. > :09:01.getting there. I saw some of the pictures of the
:09:01. > :09:09.winning dishes, it is not food how people perceive it, it is all on
:09:09. > :09:14.trays. It is art. They have changed it slightly now. It is theatre.
:09:14. > :09:19.Smoke and mirrors. It is precision and beautifully presented.
:09:19. > :09:26.It is like being in a gallery. have all the sea herbs to go with
:09:26. > :09:34.it. You want me to toast off the spices. Black mustard seeds, fennel
:09:34. > :09:44.into it as well. What have you got on here? I have a base butter sauce.
:09:44. > :09:46.
:09:46. > :09:50.Do you want to blitz that? That is just dried seaweed? That is dried
:09:50. > :09:55.Norwich seaweed. Where do you get the ideas from. When I look at your
:09:55. > :09:58.food, it is classic stuff together with very modern food, not just
:09:58. > :10:02.techniques but modern ingredients? It is what you see what is going on
:10:02. > :10:11.were you eat, when you go on holiday it is picking up as you go
:10:11. > :10:15.around, really. We have just do a Roux scholarship trip to Japan and
:10:15. > :10:19.picked up all these flavours. It is just learning. That is the great
:10:19. > :10:25.thing about food, so many techniques and styles. This is
:10:25. > :10:30.classic. A classic Buerre Blanc, it is more to stablise it, because of
:10:30. > :10:36.the amount of items I'm put anything there. White wine, vinegar,
:10:36. > :10:40.shallot, black peppercorn, bay leaf and I will just mix some butter
:10:40. > :10:44.into it. Adding butter to a sauce, a lot of people think this is a way
:10:44. > :10:51.to thicken the sauce? This is bringing it together. I want it to
:10:51. > :10:55.be quite thick, just to coat my fish. Did you put cream in there as
:10:55. > :10:59.well? I have used it as a stabliser. This stuff is interesting, this.
:10:59. > :11:02.People have seen this stuff before, you can buy this from a
:11:02. > :11:06.supermarket? This is fundamental pollen. You can get it from some
:11:06. > :11:11.major supermarkets. I don't know if you have seen this stuff before.
:11:11. > :11:17.is great aniseed flavour. It is like liquorice. This is ground, but
:11:17. > :11:22.you can get the whole fennel pollen? You wait until the fennel
:11:22. > :11:26.or the dill goes to flower, cut them off, dehydrate it, or blend
:11:26. > :11:33.them or use them as necessary. Great on ice-creams, loads of
:11:33. > :11:43.different uses for it. It works brilliantly with fish.
:11:43. > :11:49.
:11:49. > :11:56.The idea is to cook it down? We are treating it as a starch.
:11:56. > :11:59.How did you end up in Torquay? moved there as a child. My dad was
:11:59. > :12:03.the head chef at the local five star hotel. It was one of those
:12:03. > :12:08.things, if you need a job you ask your dad because it is easier.
:12:08. > :12:15.That's it, I became a chef, went away, moved around, and came back
:12:15. > :12:20.to Torquay on the offchance, really. Very strangely the restaurant I'm
:12:20. > :12:24.at now. I started working there, and eventually became a partner in
:12:24. > :12:29.it. It has gone from strength to strength, it is really, really good.
:12:29. > :12:34.Loads of awards. Great produce, we have our own form now. Tell us
:12:34. > :12:39.about that? We are growing loads of vegtable, we have about 70% of our
:12:39. > :12:45.produce comes from there. We have also got sheep, lambs, we have got
:12:45. > :12:49.figures. Are you mad, I was brought up on a farm, it is hard work?
:12:49. > :12:53.is why we get someone else to do it for us. I just cook it. I get the
:12:53. > :13:01.easy job. Remember if you would like to ask a question from any of
:13:01. > :13:09.the chefs today, including ones on farming, he's keen on that. Calls
:13:09. > :13:11.remember are charged at your standard network rate. I will add a
:13:11. > :13:16.standard network rate. I will add a few lemon segments.
:13:16. > :13:26.You have just basically tkhoped that up. We didn't see it? It is
:13:26. > :13:32.
:13:32. > :13:36.that up. We didn't see it? It is wild garlic. This is a three-
:13:36. > :13:46.cornered leek. It is a leek with three corners? It has the flavour
:13:46. > :13:48.
:13:48. > :13:51.of strong onion, slightly garlic. The flowers are great, for winter
:13:51. > :13:56.it is great to have something flowering that we can use. Where
:13:56. > :14:03.the wild garlic grows you find that there? It is different to wild
:14:03. > :14:06.garlic and how it grows, that is more in the all line -- alkaline
:14:07. > :14:10.soil, but this grows in people's gardens, it takes over. We have
:14:10. > :14:15.fields and fields and field of it. No-one really use it is. It is
:14:15. > :14:20.really good flavour. They do now. We have about a minute left. We
:14:20. > :14:30.have all the diced tomato, everything else gone in there.
:14:30. > :14:40.have some sea herbs as well. Some marh samphire, rock samphire, salty
:14:40. > :14:41.
:14:41. > :14:47.fingers. Are you making this up or what? Just trying to confuse you!
:14:47. > :14:51.What about this? Through the kinois, please.
:14:51. > :14:55.Where do you get all these forest greens, are they local to where you
:14:55. > :14:59.are? They are local to us. But a lot of things now are commercially
:14:59. > :15:06.made. You can buy these from different suppliers. You can
:15:06. > :15:10.actually get them from supermarkets. So it is quite widely available. A
:15:10. > :15:14.lot of it can be replicated with other things. You can get samphire
:15:14. > :15:20.from your fishmonger. You can buy it in the supermarket now, the
:15:20. > :15:26.samphire? In certain supermarkets, yeah.
:15:26. > :15:30.One thing that amazes me. Although there is an intense flair the
:15:30. > :15:35.foraged ingredients? They are great. The thing with foraging is picking
:15:35. > :15:40.the right stuff. It is very important to get the right people
:15:40. > :15:47.to -- Flavour of the foraged ingredients. The thing about
:15:47. > :15:55.foraging is picking the right stuff, pick in clean areas, that are
:15:55. > :16:02.hygienic. presume there is no salt? I have
:16:02. > :16:07.kept away from that because of all flowers and fingers as well! What
:16:08. > :16:14.is that you are just putting on? The three cornered leek flowers.
:16:14. > :16:19.How good does that look? Poached megram sole, kinois salad with
:16:19. > :16:29.spices and flavours through it. We have the sea herb garnish. He has
:16:29. > :16:29.
:16:29. > :16:34.made it look very simple! I know it tastes fantastic, I had some in
:16:34. > :16:40.rehearsal, you have to try it. You have to try particularly the salad
:16:40. > :16:44.sort of thing. Kinois, I always thought it needed cooking for a lot
:16:44. > :16:48.thought it needed cooking for a lot We can deep fry it as well to get
:16:48. > :16:52.it nice and crispy. This takes very well. Stephen will show you how to
:16:52. > :16:57.do the bones. That is one of the things that puts me off fish is
:16:57. > :17:03.bones. When it is poached it is easy to
:17:03. > :17:09.take them off? It is the same at the able in a posh restaurant with
:17:09. > :17:15.a Dover sole. It is quite fishy. Strangely! I know it is a stupid
:17:15. > :17:20.thing to say. The sauce is probably the sea that you are getting
:17:20. > :17:29.through. Norwich seaweed is strong in flavour. Fix it with the kinois
:17:29. > :17:35.and all the herbs. The kinois with the fennel.
:17:35. > :17:39.With more Six Nations action coming up, we sent Susie to the home of
:17:39. > :17:46.British rugby to check out the pitch and pick some wine for the
:17:46. > :17:49.super sole. Today I'm in Twickenham stadium,
:17:49. > :17:53.home of English rugby, ahead of this weekend's Six Nations match. I
:17:53. > :18:03.need a lift into town to find some wines to go with this morning's
:18:03. > :18:07.
:18:07. > :18:12.recipes. Come on boys. Simon's sole is an elegant, spring-
:18:12. > :18:15.like dish, it needs a fine white wine to wash it down. There with
:18:15. > :18:20.two distinct elements to this recipe. If I was only matching the
:18:20. > :18:25.sole with the rich butter sauce, I would be looking for something like
:18:25. > :18:31.this gorgeous white Burgandy, which has a touch of oak. But the fresh,
:18:31. > :18:40.crunchy kinois salad is leading me towards a different style of wine,
:18:40. > :18:45.an unoaked wine made for fish and seafood. The finest Albarno from
:18:45. > :18:50.North West Spain. This home from home is right by the sea, so it is
:18:51. > :18:59.no surprise that it is such a great match for fish. If you are looking
:18:59. > :19:03.for an alternative to more famous Muscadet or sancerre, this is the
:19:03. > :19:13.choice. This is cape cot and floral, pretty aromas. This one is intense
:19:13. > :19:16.
:19:16. > :19:20.enough to cope with the sauce. But it has also got -- allowing the
:19:20. > :19:24.flavour of the sole to shine through. The lemony, herby finish
:19:24. > :19:32.will work with the vibrant kinois salad and the salty sea flavours.
:19:32. > :19:39.Simon, whether you are drinking this in Spain orator key, you will
:19:39. > :19:45.agree, this is -- Spain or sunny Torquay, you will love it. I like
:19:45. > :19:52.it. Great commakes it. Love Albarino, love it. A lot of
:19:52. > :19:57.flavours going, but it works really well. And a bit of a bargain, �7.99.
:19:57. > :20:01.A lovely dish coming up, sasauges without beans and gnocchi. Sausage
:20:01. > :20:06.and mash. Time to catch up with Rick Stein on his far eastern
:20:06. > :20:16.odyssey, munching his way around the street market in Penang today,
:20:16. > :20:18.
:20:18. > :20:21.where the snacks on offer wouldn't go down in my neck of the woods. I
:20:21. > :20:25.get the same feeling walking through the market streets as I did
:20:25. > :20:28.at a kid going to the fun fair. All sorts of wonderful things being
:20:28. > :20:33.made, and enticing smells from the various stalls.
:20:33. > :20:43.I feel the same sense of excitement 50 years later. I don't have a clue
:20:43. > :20:45.
:20:45. > :20:55.as to what's in half of the delicacies on offer here.
:20:55. > :20:55.
:20:55. > :21:02.Gelatinous, soft to the palate, with lots of tiny lel bones! --
:21:02. > :21:06.little bones! Chickens feet? Chickens feet! One is enough! Thank
:21:06. > :21:10.you. Yes, one chicken's foot is enough
:21:11. > :21:15.for a lifetime. Early the next morning I fete up with the
:21:15. > :21:20.Malaysian food writer Faye Koo, whose passion in life is the street
:21:20. > :21:25.food of Penang. Nice it meet you, early in the morning! Is this where
:21:25. > :21:31.we are going? We are going to have breakfast at one of my favourite
:21:31. > :21:36.hawker stalls, if we don't get here by 7.15 it is all over.
:21:36. > :21:43.What have you ordered? We are going to have to two bowls of the noodle
:21:43. > :21:48.soup, with egg noodles and rice noodles and vegtables and bean
:21:48. > :21:57.sprouts. They are lightly cook. You have hot water in the left pot, and
:21:57. > :22:01.the left pot is the soup. Nice, good? Tell me this place, it is
:22:01. > :22:04.really busy, does one person own the whole thing? This is the
:22:04. > :22:09.breakfast operator, they pack up and run off to the Stock Exchange
:22:09. > :22:14.or wherever they go to. The Stock Exchange? They earn their money and
:22:14. > :22:19.go and speculate. Really? Yeah. Cash? Yeah, cash is king! So they
:22:19. > :22:24.leave, and then the next chef comes in and they set up for lunch, and
:22:24. > :22:30.they serve lunch. Different people? Three chefs a day, my friend. That
:22:30. > :22:40.is a good business to be in. That to me is Asia. That is Asia.
:22:40. > :22:48.
:22:48. > :22:51.I'm off to Langka which, island to the north of Penang. I have been
:22:51. > :22:57.here on holidays, staying in traditional houses like this, so I
:22:57. > :23:00.know it well. All the time I have been making
:23:00. > :23:04.seafood programme, I have always wanted to go out squid fishing. I
:23:04. > :23:10.have been out on one or two occasion, we didn't catch anything.
:23:10. > :23:15.But tonight it's gonna happen. It's a very calm sea, the tide is right,
:23:15. > :23:23.there is loads of squid at the moment. It is overcast, yes! It is
:23:23. > :23:27.gonna happen! All I do know is that they put these lights on, they are
:23:27. > :23:31.waiting for the squid for it to get dark, then they will turn the
:23:31. > :23:37.lights on, just as it is getting dark, that is the best time, the
:23:37. > :23:41.quid all come to the surface. We are all waiting with baited breath!
:23:41. > :23:45.I love this, I always think that fishing is a bit like gambling, you
:23:45. > :23:50.don't really know the outcome. You could have a brilliant night, but
:23:50. > :23:55.then, again, it could be what the fishermen in Cornwall call "a black
:23:55. > :23:59.net", nothing. I don't know how this rain affects the squid, except
:23:59. > :24:03.it makes everything turn quite surreal, almost dream-like.
:24:03. > :24:07.Although I'm soaked through with warm rain, I wouldn't have missed
:24:07. > :24:12.this for the world. The lights have attract the squid work best when
:24:12. > :24:16.the moon is hidden by cloud, or indeed when it is a sliver, a new
:24:16. > :24:26.moon, so the squid won't be distracted by it. Now for the
:24:26. > :24:26.
:24:26. > :24:31.moment of truth. Like moths to a flame, one can only imagine the
:24:31. > :24:36.squid skwiming towards the slight, and their e-- swimming towards the
:24:36. > :24:42.light and their eventual doom. Throughout my travels in Asia, this
:24:42. > :24:46.has been a common stiegt, hundreds of twinkling lights, a mile from
:24:46. > :24:49.shore, tempting squid to the surface. I was told by the
:24:49. > :24:58.fishermen that the coming of the rain was a godsend, because it
:24:58. > :25:03.broke up the surface of the water so the net would be harder to spot.
:25:03. > :25:08.I cook squid back in Padstow, I got seriously fresh ones from Cornwall,
:25:08. > :25:12.cleaned them and put them on the skewers for the Barbie. Those
:25:12. > :25:18.nights on the squid boats was wonderful. The vision of the lit up
:25:18. > :25:24.boats, it was warm, peaceful and Bambi. It did rain a bit, but it is
:25:24. > :25:29.warm -- -- balmy. It did rain but it is warm rain. We went to a
:25:29. > :25:34.market the next night, and we saw the squid marinating in something,
:25:34. > :25:38.I wasn't sure what it was. I made this up. I have taken fish sauce
:25:38. > :25:42.and lime juice and sugar, and roasted some spice, cumin and
:25:43. > :25:50.coriander and chilli, mixed it up and it is pretty good. It is very
:25:50. > :25:54.nice squid too. To set the squid off to perfection,
:25:54. > :25:59.make a dipping sauce. To start with fry off the usual suspects all
:25:59. > :26:03.finely chopped, shallots, garlic, ginger and a red chilli or two. In
:26:03. > :26:07.a light vegtable oil. You just want to soften them and start to flavour
:26:07. > :26:13.the oil. Try not to let them take on any colour, and then get them
:26:13. > :26:17.smartly off the heat. When it has cooled down a little, put it into a
:26:17. > :26:25.small bowl, and add some loyalty soy sauce and the juice from a
:26:25. > :26:31.couple of limes. Then some sugar, preferably palm sugar, but light
:26:31. > :26:35.sugar is OK. Chopped peanuts, more oil and the remains of the
:26:35. > :26:42.maranaide the squid has been soaking in. Lastly, stir in
:26:42. > :26:46.coursely chopped coriander, and all you have to do is skewer the sat it
:26:46. > :26:50.as over the charcoal barbecue until the edges start to caramelise. No
:26:50. > :26:55.need to take them further than that. Like collecting dishes like this on
:26:55. > :26:58.my travels. They say travel broadens the mind. Well it certain
:26:58. > :27:05.low extends one's cooking repertoire. Set them on to a warm
:27:05. > :27:10.plate, and call your guests. Now it is just a question of dip and TUC
:27:10. > :27:14.in. I -- tuck in. I must say it looks nice, it is bad manners for
:27:14. > :27:24.our television cooks to try our own food and say how delicious it is.
:27:24. > :27:26.
:27:26. > :27:32.But it is! Very. You see, this recipe really is delicious. Lots of
:27:32. > :27:36.people are calling in today to tell us where Steven Terry's restaurant
:27:36. > :27:46.is? South Wales. I got it wrong. Stop calling us. We want questions
:27:46. > :27:47.
:27:47. > :27:50.instead. The number remember is on For this week's masterclass I
:27:50. > :27:55.thought I would show you a simple white sauce, which I will make into
:27:55. > :27:58.a cheese sauce. For that it is butter, flour and milk. It is how
:27:58. > :28:03.you incorporate them all. We throw in butter first. What we don't want
:28:03. > :28:08.to be doing is colouring the butter. You pop that in a pan and melt it
:28:08. > :28:17.nicely. So just get that started. I use cold milk for this, but purests
:28:17. > :28:23.will tell you a white sauce should be done with an onion cute, which
:28:23. > :28:27.is a bay leaf, peppercorn and an onion left to infuse. What you need
:28:27. > :28:32.to do is not measure out the ingredients, it is all to do by eye.
:28:32. > :28:38.With the flour it is not necessarily equal quantities, if
:28:38. > :28:43.you put equal quantities of flour in a cheese sauce it will be really
:28:43. > :28:46.thick. That is the texture for the roux, when it cooks gradually pour
:28:46. > :28:48.on the milk. First of all, keep the on the milk. First of all, keep the
:28:48. > :28:54.on the milk. First of all, keep the pan on high. To keep it cooking,
:28:54. > :29:01.you want to cook out the flour. It will get thick Tory start off with.
:29:01. > :29:06.In old recipe books they say a wooden spoon. If you do it with the
:29:06. > :29:12.whisk it gets rid of the lumps? do you get rid of the lumps?
:29:13. > :29:19.don't pass it through a receive. If you keep it on the heat -- sieve,
:29:20. > :29:24.if you keep it on the heat and add the milk and off the heat it will
:29:24. > :29:28.become a sauce. Add a bit more milk and there you have it, a simple
:29:28. > :29:33.white sauce. You can change the ingrodents for this, you can put
:29:33. > :29:37.herbs -- ingredient force this. You can put herb in it, cheese, I will
:29:37. > :29:42.put cheese with the addition of mustard. We have English mustard. A
:29:42. > :29:46.little bit of Worcester sauce going in there, then I will throw in some
:29:46. > :29:50.of this cheese, a Lincolnshire poacher, in the end. I will cook it
:29:50. > :29:59.gently for two or three minutes. It gives me enough time to cook my
:29:59. > :30:02.broccoli, I will do this broccoli and brioche bake. This is purple
:30:02. > :30:06.sprouting broccoli. This is an ingredient in season. We just
:30:06. > :30:10.gently cook the sauce. You can see it starting to thicken up now,
:30:10. > :30:19.great the cheese into it. That is the simple white -- grait the
:30:19. > :30:26.cheese into it, it is a simple white sauce. The classic would be
:30:26. > :30:30.haddock, cooked in milk and use the milk to make the sauce, flake the
:30:30. > :30:35.haddock into an omelette, a proper one, not the ones they will be
:30:35. > :30:39.making. Pour some of the sauce on top with the cheese and you have a
:30:39. > :30:42.cheese sauce. I'm using a Lincolnshire poacher, it is a
:30:42. > :30:47.fantastic cheddar-style cheese. It is wonderful. You pop that in there.
:30:47. > :30:53.A bit of salt and pepper. You were saying you wanted to know how to
:30:53. > :30:59.make a sauce as well? I can make, I can make Macaroni cheese. It is not
:30:59. > :31:02.too bad. That is the repertoire of cooking? Most of the time my
:31:02. > :31:06.children look at my food and say I'm not eating that. You are so
:31:06. > :31:11.busy, looking at your career, you must be the busiest person in your
:31:11. > :31:15.field T has gone crazy for you are. But your entire career? I have been
:31:15. > :31:19.very fortunate. I have done some of the most wonderful shows. I always
:31:19. > :31:24.found when you speak to people in theatre very difficult at the start.
:31:24. > :31:27.It is really the start is the key to this, it is getting the break I
:31:27. > :31:31.suppose? Definitely getting the break. Also I think a lot of it has
:31:31. > :31:36.to do with your attitude. I remember when I was stunned
:31:36. > :31:43.studying for a while. One day I said I'm not doing this any more,
:31:43. > :31:47.if an understudy comes up I will turn it down unless I get a lead
:31:47. > :31:51.role. I was a very ambitious girl. Is that a risk? Yes, you will find
:31:51. > :31:56.out whether you have what it takes, aren't you, if you stop going up
:31:56. > :32:00.for the chorus and the understudy. I think you have to take the risk
:32:00. > :32:04.in our business, otherwise you will never move on. You can become very,
:32:04. > :32:07.very useful as an understudy. always find about the theatre,
:32:07. > :32:12.unless you get something at the very beginning where you can almost
:32:12. > :32:18.make it your role, you are taking over the role of some pretty high-
:32:18. > :32:23.profile people? That's right. The thing is, you want every actress
:32:23. > :32:27.wants to do the blueprint, the new show. Then you have shows, I never
:32:27. > :32:34.would have done Les Miserables if I had not been prepared to take over
:32:34. > :32:41.some of these roles. Was Cats The Big Yin one for you? That was my
:32:41. > :32:46.first -- The big one for you? was my first on the West End.
:32:46. > :32:52.taking over from Elaine Paige? was there when it was the longest-
:32:52. > :32:57.running musical at eight years, and it went on to do 20 years. I did go
:32:57. > :33:04.to see Cats once, being a Yorkshireman I got a cheap ticket,
:33:04. > :33:10.I saw part of the show and then the fire exit. They stuck me on the
:33:10. > :33:13.side bit? You get what you pay for. "restricted view" they called it on
:33:13. > :33:18.the ticket. The orchestra of underneath you. It was a bit like
:33:18. > :33:23.that. Thank you, yes. Which I always felt sorry for the orchestra,
:33:23. > :33:31.people were dropping sweet wrappers on them all the time. Probably, to
:33:31. > :33:33.be the -- honest, me. You have been in so many. Olivier awards,
:33:33. > :33:37.nominated for so many and winning some, you keep that career going,
:33:37. > :33:41.and you are still on stage now, something slightly different, tell
:33:41. > :33:48.me what you are doing. You were on stage last night in Basingstoke?
:33:48. > :33:52.I'm doing my own one-woman show, touring around the country, Warwick,
:33:52. > :33:57.Wales. Would that be South Wales or North Wales, don't mention
:33:57. > :34:03.anything? If it is South Wales can I come to you? You can! Consider
:34:03. > :34:07.yourself invited. That sounds nice. I have done an album called I've
:34:07. > :34:12.Loved These Days. What is lovely about it, I'm so used to playing a
:34:12. > :34:16.character and doing eight shows a week. Whatever the drirgtor needs
:34:16. > :34:20.you to do, you have -- director needs you to do, you have the
:34:20. > :34:26.perameter of the character, you do something like this and you have
:34:26. > :34:31.free rain. I have stories from my career and life. It is quite an
:34:31. > :34:41.honest trot through my career and life. I have really loved these
:34:41. > :34:48.days. I constantly feel fortunate that I got to do. I met some great
:34:48. > :34:53.people. But the album, because I did it with my production company
:34:53. > :34:57.Three Pin Productions, you can do what is much more personal it is
:34:57. > :35:06.not what somebody is saying. get to choose your favourites.
:35:07. > :35:13.get to choose them. It is songs from Lennon and McCartney. Jo anie
:35:14. > :35:18.Mitchell, and Songtine and musical theatre. I have really loved
:35:18. > :35:28.choosing them and how personal they are. It is like a Desert Island
:35:28. > :35:29.
:35:29. > :35:34.Discs of my life and career, really. Amongst all of that you found the
:35:34. > :35:39.time to write a book helping young people and inspiring them to get
:35:39. > :35:49.into theatre? It must be tough with that schedule? Nine shows a week.
:35:49. > :35:50.
:35:50. > :35:55.But if you are on show with Joseph it is something like 10 or 12.
:35:55. > :36:00.understudy has to know everything but do something? One of my
:36:00. > :36:06.colleagues said the first time I went on as understudy of the
:36:06. > :36:11.American Wife, apparently I came off and said "I have been out front
:36:11. > :36:14.and I am never going back", I said it in a French accent because it
:36:14. > :36:18.sounds great. I knew what I wanted and I didn't want to be at the back.
:36:18. > :36:22.There are never roles you love. Particularly certain theatre plays
:36:22. > :36:25.that you love, and one particularly throughout your career has been
:36:25. > :36:31.Chicago. That is one of the things you have played and gone back to
:36:31. > :36:36.play, you played both roles in that? On Broadway and here. Broad
:36:36. > :36:40.way and here. If you got a phone call again, would you play it
:36:40. > :36:45.again? I probably would. They are two of the most brilliant female
:36:45. > :36:50.roles. They don't come much better than that. Because at one stage
:36:50. > :36:54.with these juggernaut musical, the Miss Saigons and Les Miserables, it
:36:54. > :36:59.is all about the set and scenery, there is the chandelier and the
:36:59. > :37:06.helicopters. Really the set became the stars of the show at one stage.
:37:06. > :37:11.The barricade. With Chicago it came back to the people in it. The
:37:11. > :37:21.dancing and it was just a pure, brilliant entertainment. I know a
:37:21. > :37:23.
:37:23. > :37:28.bit about that. Isn't that a Fossi- style, Flossi-style? Flossi! I was
:37:28. > :37:33.doing Flossi when I was doing Strictly, that is why I got the
:37:33. > :37:38.semifinal? That is the kind of thing I would say, I love you.
:37:38. > :37:45.eat that? I'm going to do a Flossi master glass. It is all that sort
:37:45. > :37:51.of stuff, isn't it, kind of. It is like penguin dance. It is a finger
:37:51. > :37:55.it is a shoulder. It is like that. Nervous twitch! If there is a skill
:37:55. > :37:58.you would like me to demonstrate on the show or you need help with ak
:37:58. > :38:02.couping technique drop us a line we will try to answer them over the
:38:02. > :38:11.coming shows. No dancing questions to me. All the contact details via
:38:11. > :38:15.What we will be cooking for Ruthie at the end of the show, food heaven,
:38:15. > :38:21.sticky toffee pudding with toffee sauce, and ice-cream, cooked with
:38:21. > :38:26.butter and sugar and served with homemade sof toffee sauce and ice-
:38:26. > :38:30.cream. Scallops, with ravioli and chiefs. A little bit of double
:38:30. > :38:34.cream served with samphire tomato and white wine sauce. Some of the
:38:34. > :38:39.viewsers and chefs in the studio get to decide her fate today, wait
:38:39. > :38:46.until the end of the show to see the final result. Enjoying that?
:38:46. > :38:50.We have reached the knockout stage in Celebrity Masterchef. The four
:38:50. > :39:00.hopefuls face two challenges today and one will be sent packing. The
:39:00. > :39:06.
:39:06. > :39:09.first is a classic recipe for tarte We have two tests for you, one of
:39:09. > :39:16.you will leave the competition at the end of the day. The first test
:39:16. > :39:23.right now is a classic recipe test. Your classic recipe today is ap the
:39:23. > :39:28.tarte tatin, and cremeage glaze, or in other words, an up-- creme
:39:28. > :39:38.anglaise, or an upside down apple tart and custard! One house let's
:39:38. > :39:47.
:39:47. > :39:53.cook. Gareth have you had an ap kal tarte tatin before? No I - apal
:39:53. > :39:57.tarte tatin before? No I haven't. Have you made custard before?
:39:57. > :40:07.and it was ropey. Have confidence. How did you feel when you realised
:40:07. > :40:12.
:40:12. > :40:16.you had to do a dessert? There is nothing worse than this. Really.
:40:16. > :40:20.Today there is a serious look of competition in your eyes? It is not
:40:21. > :40:26.that, it is because I think I'm the runt of the litter. What on earth
:40:26. > :40:36.is that? I have made an error, my Carmel has split. It is my first-
:40:36. > :40:39.
:40:40. > :40:45.ever attempt at making car ra Mel. You can't get much worse. You have
:40:45. > :40:48.eaten a lot of tarte tatin, what make as great one? The pastry is
:40:48. > :40:53.very important. I think the caramelisation is very important,
:40:53. > :40:58.and how you turn it over is very important. Are you putting yourself
:40:58. > :41:05.under a bit of pressure? Yes. How? By talking to you. It is always a
:41:05. > :41:15.pleasure talking to you, but I would like to get on with it!
:41:15. > :41:16.
:41:16. > :41:26.Five minutes left. Don't forget your tarts.
:41:26. > :41:48.
:41:48. > :41:53.30 seconds. That's it, all done. So we asked you to cook for us a
:41:53. > :41:58.classic apple tarte tatin, and a creme anglaise, the pastry has to
:41:58. > :42:03.be crisp on the edge, cooked all the way through, and the sweetness
:42:03. > :42:06.coming from the apples and the caramel. The custard should have
:42:06. > :42:16.the black spots of the vanilla running through it and coat the
:42:16. > :42:20.
:42:20. > :42:25.back of a spoon. Emma, let's have a look at you! I love your custard,
:42:25. > :42:31.it is creamy and sweet, it is full of vanilla, I love it. But, the
:42:31. > :42:34.apples are too hard, the caramel is too runny, the pastry is
:42:34. > :42:43.undercooked. The caramel disaster cost you so much time, there was no
:42:43. > :42:46.way you were going to cook it for long enough.
:42:47. > :42:50.Your creme anglaise is very road, the right consistency, coating the
:42:50. > :42:54.back of the spoon as it should. Lovely flecks of black running
:42:54. > :43:00.through from the vanilla, the tarte tatin on the other hand is
:43:00. > :43:06.undercooked and it hasn't had enough time in the oven. Laila,
:43:06. > :43:16.your turn. Well, you have actually managed to get some colour on yours,
:43:16. > :43:17.
:43:17. > :43:25.which I'm really pleased about. It is beginning to go brown.
:43:25. > :43:28.Yum, you are almost there. Apples are soft, this Carmel flavour,
:43:28. > :43:38.lovely creamy vanilla custard. But your pastry isn't cooked long
:43:38. > :43:40.
:43:40. > :43:49.enough. The edge of your tart is lovely, sugary pastry, the apples
:43:49. > :43:54.cooked a little too much, it is not bad. Thank you. Gareth. You have a
:43:54. > :43:59.whole vanilla bean on here, which we can't eat, and it should have
:43:59. > :44:07.been split and scalded in the milk to get the lovely black flecks
:44:07. > :44:11.through. That won't flavour your custard enough. You can see the
:44:11. > :44:18.pastry in the middle is not cooked enough much the apples are cut too
:44:18. > :44:22.small so they break down too quickly, your caramel is not dark
:44:22. > :44:32.enough. The creme anglaise has little tiny lumps in it, which says
:44:32. > :44:36.it is just on the edge of curdling. It doesn't taste like a tarte tatin,
:44:36. > :44:42.it hasn't got caramel or vein vanilla, but you have soft bury
:44:42. > :44:47.apples with a sweetened cream, not the bad flavours but not the ones
:44:47. > :44:52.we were expecting. Let's look at the tart, you have a caramel colour,
:44:53. > :44:59.fantastic. Thanks, mate. Oh! That's good innit.
:44:59. > :45:03.Do you not just think, one lovely slice and the jug on the side of
:45:03. > :45:13.the plate. Greg loves his pudding so one wouldn't be a enough there
:45:13. > :45:16.
:45:16. > :45:19.is three. The custard is a bit thin, George.
:45:19. > :45:24.I'm a bit sad, because the promise and look of your tart is a good
:45:24. > :45:29.thing, but the actual pastry is not cooked enough, it has gone a bit
:45:29. > :45:33.soggy. There we have lovely dark, rich, sweet bits of caramel, with
:45:33. > :45:43.the wonderful apples, a little bit of vanilla, coming from the creme
:45:43. > :45:48.
:45:48. > :45:53.anglaise, in part it is really, really good.
:45:53. > :46:00.You have cooked your apples coated in a thick caramel, the custard is
:46:00. > :46:10.too thin and the pastry isn't cooked.
:46:10. > :46:12.
:46:12. > :46:18.Next time something delicious! You can see who gets sent home in 20
:46:18. > :46:24.minutes. Still to come Raymond Blanc, loving his vegtables, a
:46:24. > :46:29.pumpkin, he's preparing a warm pumpkin winter salad with beetroot
:46:29. > :46:34.and salad. Looks delicious. Raymond finished his Saturday Kitchen
:46:34. > :46:40.omelette with a shaved piece of truffle, I'm wondering if my guests
:46:40. > :46:47.have poached any ideas from the great Frenchman! Or will have a
:46:47. > :46:50.little something eggs-tra! You will see how they get on later on. Will
:46:50. > :46:55.Ruthie be facing heaven or hell. We will wait until the end of the show
:46:55. > :47:00.to see the final result. Let's get cooking. Next up is a man from the
:47:01. > :47:06.Hardwick restaurant in South Wales, it is Steven Terry. Welcome back.
:47:06. > :47:09.On the menu we have gnocchi and sasauges. Tell us about this?
:47:09. > :47:19.I will crack on straight away. You want the potatoes on. What
:47:19. > :47:32.
:47:32. > :47:42.type? Desire. Loads of salt. Yeah. the moisture out of the potatoes.
:47:42. > :47:48.
:47:48. > :47:53.will do it for the gnocchi. It is sigh land "g" so people call it g-
:47:53. > :47:56.sigh land "g" so people call it g- nocchi. This is an Italian staple.
:47:56. > :48:02.It is, and frying sasauges is an easy thing to. Do as soon as you
:48:02. > :48:07.get the meat out of the sasauges, work it with a fork. We get the
:48:07. > :48:12.sausage meat. You could mince some pork if you want. You are more
:48:12. > :48:16.likely to have sasauges in the fridge than minced pork. Talking to
:48:16. > :48:23.Simon about his career, your career you managed to work inm so of the
:48:23. > :48:29.UK's great classic restaurants. Particularly in the late 980s and
:48:29. > :48:32.early -- 190s and early 1990s, places like Harveys? Being in the
:48:32. > :48:39.right place at the right time. I'm old enough to have worked in those
:48:39. > :48:42.place. Back in 1988 and 19 90, working at Harveys alongside the
:48:43. > :48:49.likes of a young Gordon Ramsey, under the direction of Marco, a man
:48:49. > :48:55.on a mission at the time. We learned a lot from him. Very, very
:48:55. > :48:59.creative man. He's a genius. Shallots, garlic and chilli flakes
:48:59. > :49:04.to my pork that is frying off. Chilli is entirely up to the
:49:04. > :49:08.individual. In rehearsal it was a little bit spicy, I quite liked it.
:49:08. > :49:13.With the lemon at the end it certainly works. You thought it was
:49:13. > :49:19.spicy Simon. It had a bit of a kick to it. You have to know it's there.
:49:19. > :49:26.Can I ask what that is, is that just a different type of masher?
:49:26. > :49:34.This is a potato ricer, this is what you need to make gnocchi.
:49:34. > :49:38.have to have something like that to make knockcy. It is It is a moule
:49:38. > :49:44.or potato ricer. It is something you need to have to make really
:49:44. > :49:47.good mashed potato, all you do is add butter and scream and very
:49:47. > :49:51.smooth. Parmesan cheese, I'm putting egg, flour and salt and
:49:51. > :49:57.pepper. A lot of people making gnocchi, you can flavour it with
:49:57. > :50:04.all sorts of herb, a puree, pumpkin puree. I'm more of a purist when it
:50:04. > :50:08.comes to things like that. I prefer to have it gnocchi, potato, eggs,
:50:08. > :50:15.salt, Parmesan and serve it can something. I would put the sausage
:50:15. > :50:18.through the gnocchi, we use a hogs pudding. That is a white pudding?
:50:18. > :50:24.It has pearl barley, pork, that goes through the gnocchi and we
:50:24. > :50:28.cook it off and roast it and serve it with sea bass. It is versatile.
:50:28. > :50:32.It freezes well. The thing with the gnocchi, you can have the mashed
:50:32. > :50:37.potato and the gnocchi there, you can make it a mash on the day
:50:37. > :50:47.before, so it hasn't got to be made fresh. Can you have it from the day
:50:47. > :50:51.before, and just make the sauce up to go with it. The pork meat is
:50:52. > :50:55.crispy, lots of flavour with the shallot and garlic. Adding parsley.
:50:55. > :50:58.We have white stock and chicken stock. The Hardwick still taking
:50:58. > :51:02.loads of your time, you have bedrooms above it? Eight double
:51:03. > :51:06.rooms. It is going very well. Absolutely flat out at the weekends.
:51:06. > :51:12.We are picking up lots of business during the week. Lots of corporate
:51:12. > :51:15.business. We do lovely Bed & Breakfast rates. We do a Sunday
:51:16. > :51:20.steel, the room is shaf price on a Sunday to give people insent -- is
:51:20. > :51:27.half price on a Sunday, to give people an incentive to go out on a
:51:27. > :51:34.Sunday and stay out. You have been working out with me, the hospital
:51:34. > :51:39.job I have kindly let myself in for, you are helping me. I sent you to
:51:39. > :51:44.your local hospital. Neville Hall. To help out there, it is a whole
:51:44. > :51:50.new series that goes out next week, 9.15 in the morning. It was great,
:51:50. > :51:53.a really good insight into how a hospital operates in a catering FA
:51:53. > :51:58.sillty. When you think how many people they have to feed a day at
:51:58. > :52:03.the same time, it is a logistical nightmare. Neville Hall, I can only
:52:03. > :52:09.only speak highly about what we saw there. Amazing job. Very efficient.
:52:09. > :52:14.Lovely staff. That's the chicken stock, or the stock reduce down.
:52:14. > :52:23.have missed that. Have you got shallots in there. Shallots, chilli,
:52:24. > :52:33.and parsley, I love capers. There is a nice acidity to it. The
:52:33. > :52:37.radicchio you put there. I'm not a big salad fine, if you cook it and
:52:37. > :52:44.it is bitter, and you put something with it. Plain salad doesn't appeal,
:52:44. > :52:52.as soon as you put something on it, happy days.
:52:52. > :52:57.I'm just doing a few breadcrumbs now. A splash of cream to that.
:52:57. > :53:01.The sasauges and breadcrumbs, it is a classic French dish, that
:53:01. > :53:08.cassoulet stuff. It makes food more interesting. I have some lemon zest
:53:08. > :53:11.for a nice bit of flavour. It gives it a nice zestiness, and favour.
:53:12. > :53:15.Food that passes over your tastebuds needs to stimulate your
:53:15. > :53:22.tastebuds, as opposed a stealth boom that passes undetected, you
:53:22. > :53:29.need something to fill you up. You used chilli flakes in there.
:53:29. > :53:39.like that bit of heat, it is nice. Then the breadcrumb get toasted off.
:53:39. > :53:43.Just any old bread, if you can get sour Doug and have nice breadcrumbs.
:53:43. > :53:50.-- sour dough, and nice bred crumbs. That is cooking the gnocchi there.
:53:50. > :53:57.Nice and simple. In your neck of the woods you have
:53:57. > :54:03.an amazing food test if value, he haven't managed to get do it?
:54:03. > :54:09.food festival in gab veiny is the best in the UK and -- Abegeven nark
:54:09. > :54:13.y in Wales is the best in the world. It is Saturday the 21st September.
:54:13. > :54:17.I only remember that because I will do a dinner at the Hardwick on the
:54:17. > :54:22.20th and there will be myself and five chefs, all cooking a course
:54:22. > :54:30.for a gala dinner at the Hardwick on the Friday. We are just about to
:54:30. > :54:35.do a press release and announce that. Tom Kerrige and Dominic
:54:35. > :54:39.Chapman, and Andrew Pern and James McKenzie. Now we have told them on
:54:39. > :54:49.live television they will have to do it, they are committed now! It
:54:49. > :54:50.
:54:50. > :54:55.is pub chefs, basically. Happy days. You pay pub chefs, but pub food,
:54:55. > :54:59.your interpretation of it, and people like Tom Kerridge, it has
:54:59. > :55:05.changed so much? It is all because the ingredients are so much more
:55:05. > :55:15.available to us. Everything is there the provenance of food. Like
:55:15. > :55:15.
:55:15. > :55:25.you say it is all changing so much. Nice chunky sausage sauce, creamy,
:55:25. > :55:32.
:55:32. > :55:38.plenty of flavour in there. Tell us what that is? Potato
:55:38. > :55:48.gnocchi, with sausage sauce and grilled radiccio.
:55:48. > :55:50.
:55:50. > :55:54.You get to dive into that one. Tell us what you think. There is a
:55:54. > :56:01.little bit of kick, but the lemon cool it is down? It is stimulating,
:56:01. > :56:05.a bit of heat and acidity. Crunchiness. It is delicious.
:56:05. > :56:15.is fantastic. We need some wine to go with it. Let's head back to
:56:15. > :56:22.
:56:23. > :56:28.Twickenham and see what Susie has Steven's homemade gnocchi with
:56:28. > :56:35.sausage sauce is the kind of dish that you could serve with a red or
:56:35. > :56:41.a white wine, or even fizz if you are having it as brunch. A light
:56:41. > :56:46.freshing pros sec co-would be a great match given the Italian roots.
:56:46. > :56:53.I'm in MoD phwoar a white wine, picking up on the parsley, -- I'm
:56:53. > :57:03.in the mood for a white wine, picking up the pars a flavours of
:57:03. > :57:04.
:57:04. > :57:10.Steven's dish, it is a fruity Fiano from Sicily in the south of Italy.
:57:10. > :57:16.When we think of Italian white wine Pinot Grigio is the one that
:57:16. > :57:22.springs 0 to mind. But Italy is bursting at the seams with white
:57:22. > :57:27.wine like this. Gentle, aromatic and peachy.
:57:27. > :57:34.What we have here is a dry wine with fruit sweetness balancing the
:57:34. > :57:39.hint of chilli, the salty capers and the bitter note of radicchio in
:57:39. > :57:43.Steven's dish. It has fresh citrus acidity to compliment the parsley
:57:43. > :57:47.and offset the richness of the cream, the potato gnocchi and the
:57:48. > :57:54.sausage meet. What is particularly nice about this wine is it is not
:57:54. > :57:58.too heavy, it won't overpower this gentle, comforting dish. Steven I
:57:58. > :58:03.love the simplicity of your Italian-inspired recipe. Here is an
:58:03. > :58:07.understated and really delicious Italian white to drink with it.
:58:07. > :58:13.Cheers. I think this is just going down so well. Particularly good
:58:13. > :58:18.with the wine. I think this is spectacular? Big fan of Fiano.
:58:18. > :58:21.�5, it is a bargain. Works really well. Great buy that one.
:58:21. > :58:26.Time to say goodbye to another Celebrity Masterchef hopeful. First
:58:26. > :58:31.they have to try to impress Greg and skpwron by cooking a dish they
:58:31. > :58:41.all love -- and John, by cooking a dish they all love to make. Should
:58:41. > :58:41.
:58:41. > :58:44.be simple, take a look at this. This is the first time we get to
:58:44. > :58:48.see your own food, the food you love and believe in.
:58:48. > :58:58.But at the end of this one of you ask going home. Ladies and
:58:58. > :59:03.
:59:03. > :59:11.What are you cooking for us today? I'm cooking lamb shank with Cowes,
:59:11. > :59:15.and a prune sauce -- kouskous and prune sauce. Is it mum cooking?
:59:15. > :59:18.has cooked it for years years but it is more of a wedding feast.
:59:18. > :59:22.pressure is there today? There is so much to do, I don't know if I
:59:22. > :59:29.have enough time to get it on the plate. That is my biggest worry,
:59:29. > :59:33.they taste delicious, I don't want to miss anything out, or not do the
:59:33. > :59:41.harissa if I don't get it right. Why is it so important? Because I
:59:41. > :59:44.don't want to go home. How is your confidence after this
:59:44. > :59:50.morning? Not good, I'm hoping to redeem myself. If there is one
:59:50. > :59:55.thing I don't do, that is give up. I will make for you a fish curry,
:59:55. > :59:59.it is salmon and prawns, and I will serve it with flat breads. Good
:59:59. > :00:04.luck with the flat breads? Thank you.
:00:04. > :00:14.I know I'm the bearer of bad news, but you are half way, 30 minutes
:00:14. > :00:17.
:00:17. > :00:22.gone, 30 minutes left. George, that pot there is that your
:00:22. > :00:26.classic Bradford mash? This is a beautiful creamy mash, and there
:00:26. > :00:30.won't be one single lump in it when I have finished. How would you feel
:00:31. > :00:35.if you went home? Devastated. I know we all say that. You get so
:00:35. > :00:40.wrapped up in it, I would be devastated. I think you are getting
:00:40. > :00:46.emotional? I am. What's happening? I have fallen in love with you,
:00:46. > :00:51.Greg, actually! What are you making? Today I'm making roasted
:00:51. > :00:57.venison, potato puree, spinach and ham lardon. It looks like you are
:00:57. > :01:03.making a sauce of jelly? Redcurrant jelly, stock and red wine. I'm
:01:03. > :01:06.hoping to really impress you guys. God.
:01:06. > :01:16.Good. We have three minutes left, come
:01:16. > :01:35.
:01:35. > :01:40.Time's up, stop. Stop. George hopes to impress the judges with stuffed
:01:40. > :01:44.quail, paing Getty of vegtables and mashed po -- spaghetti of vegtables
:01:44. > :01:54.and mashed potato, served with a wild mushroom sauce. George,
:01:54. > :01:57.honestly this is close to stunning. Great-looking dish. You have the
:01:58. > :02:02.lovely richness of the quail, almost gamey. The vegtables and
:02:02. > :02:09.mushrooms, all of it great comnaiing, your potato does have
:02:09. > :02:15.little lumps in it. It can't, it went through a tiny hole, I'm
:02:15. > :02:25.stunned. Emma's dish is salmon, prawn and butternut squash curry,
:02:25. > :02:30.
:02:30. > :02:37.served with flat breads. Brilliant flavour, but I find it a
:02:37. > :02:45.bit chunky. But, I love these flat breads. Really lovely. Well done
:02:45. > :02:51.Emma. Thank you. Gareth has cooked venison, and served it with potato
:02:51. > :02:55.puree, ham lardon, spinach and a red wine jus. Like the presentation.
:02:55. > :03:00.But what I'm slightly confuseded about is we have this small amount
:03:00. > :03:10.of mashed potato and a very large piece of meat. In my opinion it is
:03:10. > :03:10.
:03:10. > :03:14.all out of proportion. I love the richness of your fruity sauce, the
:03:15. > :03:18.earthiness of your venison, the smokyness coming from the ham. In
:03:18. > :03:22.the background you have quite a harsh burnt flavour from the
:03:22. > :03:29.spinach. With a dish like this, as classic as it is, you have nowhere
:03:29. > :03:36.to hide. Laila has cooked a spiced lamb shank, with prune jam, almonds,
:03:37. > :03:46.couscous and Harris is a. I do really like -- Harrissa. I do
:03:47. > :03:47.
:03:47. > :03:52.really like food like this. I love the flavours you have going on
:03:52. > :03:58.there. The prune sauce is so beautiful and sweet, and the heat
:03:58. > :04:02.and sharpness of the harrisa as well, some of these flavours are
:04:02. > :04:06.magical. I'm in a tent some where, I love those flavour, but that lamb
:04:06. > :04:10.needs more cooking. He didn't have enough time. It should be falling
:04:10. > :04:20.off the bone. Well done everybody. John and I
:04:20. > :04:29.
:04:29. > :04:34.have obviously got a difficult decision to make. Off you go.
:04:34. > :04:38.was some really interesting cooking there, really good. George, his own
:04:38. > :04:43.food, taking the quail and boning it out. The way it looked, the
:04:43. > :04:50.presentation. He has worked really hard on that. He has pushing
:04:50. > :04:53.himself forward. He has pulled out the trump card. Laila's use of
:04:53. > :04:58.spices today were gorgeous. There was a huge amount of work in the
:04:58. > :05:02.dish, but the lamb should have fallen off the bone. Loved Emma's
:05:02. > :05:06.flat breads and the flavour of the curry. Gareth's venison was really
:05:06. > :05:11.well cooked and the rich sauce nicely made. For me the balance of
:05:11. > :05:15.completely wrong, the little swipe of mashed bow Tate toe and a huge
:05:15. > :05:25.hunk of -- mashed potato, and a huge hunk of meat. Are you willing
:05:25. > :05:28.
:05:28. > :05:38.to make a decision. Jo this is so hard.
:05:38. > :05:39.
:05:39. > :05:49.Well done, I have enjoyed watching you. It has been very hard to judge.
:05:49. > :06:09.
:06:09. > :06:14.Hard luck there, there is another installment of Celebrity Masterchef
:06:14. > :06:17.on next week's show. Some of your foodie questions now. Each caller
:06:17. > :06:20.will help decide what Ruthie will be eating at the end of the show.
:06:20. > :06:24.be eating at the end of the show. First Mary from east Yorkshire.
:06:24. > :06:31.Where is Swanland? A mile from the Humber Bridge. What would you like
:06:31. > :06:37.to ask us? I get fresh halibut, it is delivered from the lovely fish
:06:37. > :06:45.man, he comes every Monday. It is quite thick, I can get any steak I
:06:45. > :06:49.like, I would like to know a good sauce that would go with it.
:06:49. > :06:53.Halibut simple, a sweet white wine, a yellow wine, make it into butter
:06:53. > :07:00.sauce, very much like I made today. Into a pan reduce it, some butter
:07:01. > :07:05.and cream possibly, some herbs, or just go for a nice salsa verde.
:07:05. > :07:11.butter sauce is the classic combination? For the halibut it is
:07:11. > :07:19.milky. Like we made without the seaweed. Heaven or hell? Heaven.
:07:19. > :07:27.Beverley from Berkshire, are you there? Yes, hi. I got some minced
:07:27. > :07:31.beef and instead of the cottage pie I usually do I would like something
:07:31. > :07:36.simple to impress him this evening for my husband, who is a chef.
:07:36. > :07:40.There is not much around on that minced beef, you should Ebay it!
:07:40. > :07:45.For a chef, remember, you were going to do burger? I think I'm
:07:45. > :07:51.going to stick with burger. It is a chef's sort of food? It is what you
:07:51. > :07:59.put into it. I would like fresh horseradish, mustard, I like a bit
:07:59. > :08:07.of heat. A few fresh herbs, bind it with egg yolk. Horseradish wasn't a
:08:07. > :08:14.gang? That is the only horse in my burger! Pan fried. I would get sour
:08:14. > :08:24.dough toast that off, and make a nice coal shrau with nice
:08:24. > :08:28.
:08:28. > :08:33.mayonnaise and skin chips. Heaven or hell? Heaven. Antia now. I found
:08:33. > :08:38.a recipe for the Norwegian custard cake, I can't get the custard thick
:08:38. > :08:43.enough to sandwich the cake together. I will do that one. The
:08:43. > :08:47.difference between a creme anglaise and pat tisier is the addition of
:08:47. > :08:51.flour or cornflour, it is a thickened custard with the addition
:08:51. > :08:55.of either flour or cornflour, when heat it up it thickens in the pan,
:08:55. > :09:00.that is what you use to spread on pastry or whatever. That is what is
:09:00. > :09:04.in a Danish slice and that kind of stuff. Put a little vanilla in the
:09:04. > :09:12.custard, I would use cornflour instead of flour, you don't taste
:09:13. > :09:20.as much of the flour. Heaven or hell? Heaven.
:09:20. > :09:25.Let's get down to business. Lawrenson the board.84. I'm sure
:09:25. > :09:35.these guys will be close. Usual rules asupply. Three-being omelette
:09:35. > :09:35.
:09:35. > :10:17.Apology for the loss of subtitles for 41 seconds
:10:17. > :10:21.A pretty good omelette that one? is all about the speed. This one,
:10:21. > :10:29.hmmm. That actually look like an omelette, doesn't it. That is
:10:29. > :10:39.unusual on this show, to be honest. I think Simon has to go on the
:10:39. > :10:40.
:10:40. > :10:50.board with your's. Do you think you beat Lawrence? No. You did it in
:10:50. > :10:51.
:10:51. > :10:58.38.74, that puts you there. Near to my ginger brother! Steve
:10:58. > :11:08.I'm going to put that on, it is cooked all the way through.
:11:08. > :11:09.
:11:09. > :11:15.You did it in 2 3.84, which just puts you just outside, just outside,
:11:15. > :11:20.number 11. At I get to eat both, that is unusual. Food heaven or
:11:20. > :11:29.hell? Sticky toffee pudding with toffee sauce, or hell, sal scallop
:11:29. > :11:39.RAF yolly. We spend the -- scallop RAF yolly, we spend the next --
:11:39. > :11:51.
:11:51. > :12:01.ravioli. We go over to our next Brilliant fantastic, they are
:12:01. > :12:06.
:12:06. > :12:14.maranaiding. I serve them tepid. Raymond's dish is a celebration of
:12:14. > :12:20.seasonal veb tables, a winter -- vegtables, a winter salad. Steamed
:12:20. > :12:24.beetroot on top of sauteed mushrooms and pan fried mini-
:12:24. > :12:31.pumpkin. All drizled with red wine essence. A beautiful dish for a
:12:31. > :12:41.lovely wind winter day. It celebrates these wonderful
:12:41. > :12:41.
:12:41. > :12:45.vegtables so underused. I won't use this all, this is the pumpkin from
:12:45. > :12:51.Provence. I get excited when I see this amazing produce, as a cook I
:12:51. > :12:55.know I translate that into taste. So now I just cut it. Voila, look
:12:55. > :13:03.at that. You can see the colour of the flesh, it tells me it is a very
:13:03. > :13:09.ripe pumpkin here. I move this beautiful treasure aside here.
:13:09. > :13:13.Chunks of peeled pumpkin will make up two element of the dish.
:13:13. > :13:20.Circles of pumpkin, cut with a pastry cutter will be fried until
:13:20. > :13:28.golden. There is nice mini-pumpkin, so to
:13:28. > :13:38.speak. From the trimmings he will make a pumpkin puree. Cook the
:13:38. > :13:42.pumpkin trimmings in olive oil for five minutes.
:13:42. > :13:49.That is flavour, the right smell already tells you exactly where we
:13:49. > :13:53.are. Cover and leave to soften on a gentle heat for ten minutes.
:13:53. > :13:59.Meanwhile pan fry the pumpkin circles. Very simple here, I want
:13:59. > :14:03.to brown them on one side, to a lovely colour. And then I will turn
:14:03. > :14:07.them around and finish them off in the oven. The pumpkin is better to
:14:07. > :14:17.overcook it rather than undercook it. Because you get the flavour
:14:17. > :14:18.
:14:18. > :14:24.through cooking. If you undercook it is not very nice. Now the right
:14:24. > :14:29.colour, it is not beige, like the English cooking in the 1970s, it is
:14:29. > :14:36.dark and alive. Season the pumpkin circles and put them in the oven
:14:36. > :14:42.for seven since at 170 degrees centigrade. Once the pumpkin
:14:42. > :14:51.trimmings have softened. Oh hot pumpkin. Liquidise to make a puree.
:14:51. > :14:57.No added liquid, just as it is. Salt, pepper, dash of lem and puree.
:14:57. > :15:04.-- lemon and puree. A very fine puree, lovely. Add olive oil, and
:15:04. > :15:14.for a nuty flavour, a dash of hazelnut oil. Lovely smell. With my
:15:14. > :15:15.
:15:15. > :15:24.pumpkin puree here. On top of the puree will be bite-sized pieces of
:15:24. > :15:29.beetroot. It has already been maranaided in balsamic and oil.
:15:29. > :15:36.Madame where is the flavours. Then, afterwards it is up to you what you
:15:36. > :15:45.want to add. I found some lovely wild mushrooms, chanterelle and
:15:45. > :15:55.black trumpets. Raymond sauteed beetroot leaves and mushrooms, with
:15:55. > :16:00.
:16:00. > :16:06.a squeeze of lemon juice. The sauce, which will be drizzled over the
:16:06. > :16:14.dish, is a reduction, or essence of red wine and rugby port. I'm using
:16:14. > :16:21.the port to push -- and ruby port the I'm using the port to push the
:16:21. > :16:26.harshness of the red wine. At 100 mls into a hot frying pan, when it
:16:26. > :16:32.is reduced half add the same amount of red wine and star anise.
:16:32. > :16:36.Just that much. That will set up the pumpkin beautifully. When the
:16:36. > :16:42.essence is reduced to a syrupy consistency, leave it to cool.
:16:42. > :16:49.at that beautiful colour, that flavour will be really stunning too.
:16:49. > :16:56.I have my little essence here. We are now ready to serve the dish.
:16:56. > :17:06.First the pumpkin puree. beetroot leaves a few I'm going to
:17:06. > :17:07.
:17:07. > :17:12.add for a nice chew. This is wonderful beats. Then add your
:17:12. > :17:19.cooked pumpkin circles. So lovely. Next the warmed maranaided beetroot.
:17:19. > :17:29.They are a bit on the hot side, cool them down on the dish. So
:17:29. > :17:30.
:17:30. > :17:36.lovely. Then sauteed mushrooms. The dish is ready. You can make it
:17:36. > :17:43.as simple or complicated as you want to. Raymond tops off the salad
:17:43. > :17:52.with crunchy parsnip ribbons. can draw them in the oven or deep
:17:52. > :17:57.fry them. And deep fried sage leaves. Bursts of sage. Finally
:17:57. > :18:07.drizzle the salad with the port and red wine essence. The dish presents
:18:07. > :18:21.
:18:21. > :18:27.all that I believe in the Let's taste it.
:18:27. > :18:32.Pumpkin is really nice. Are you playing me a compliment, which one
:18:32. > :18:41.do you prefer the most? The cold ones or the candied are good. What
:18:41. > :18:45.a great dish. I think another satisfied customer!
:18:45. > :18:49.It's that time of the show to find out if Ruthie is facing food heaven
:18:49. > :18:52.or hell. Food heaven would be a lot of people's collection of food
:18:52. > :18:56.heaven, including the three phone callers that called in. This is a
:18:56. > :19:00.sticky toffee pudding, all these ingredient. That is a lot.
:19:00. > :19:05.thought it was calorific, wait until you see it being made. Or you
:19:05. > :19:11.could be having this, the hand dived scallops with samphire, a
:19:11. > :19:15.little bit of sauce with homemade ravioli with that one, what do you
:19:15. > :19:18.think this lot have decide? Heaven. It didn't make any difference. It
:19:18. > :19:28.was a whitewash to be honest, they chose this.
:19:28. > :19:28.
:19:28. > :19:31.Get rid of the scallops out of the the important bit. You need it make
:19:31. > :19:33.sure they have no stones in them. sure they have no stones in them.
:19:34. > :19:38.You will see why. No stones in the dates. They go in, and use a
:19:38. > :19:43.measured amount of water. It is about 600 mls of water with the
:19:43. > :19:46.dates. We bring it to the boil. It is heat that starts the cook of the
:19:46. > :19:51.sticky toffee pudding. This is where I think the origins of it
:19:51. > :19:55.vary. Some people say it comes from the Lake District, other people say
:19:55. > :19:58.it comes from Scotland. Some people say it comes from Canada, but
:19:58. > :20:01.either way sticky toffee pudding originates from somewhere, I don't
:20:02. > :20:07.know where. The fact is everyone loves it. We will start off with a
:20:07. > :20:11.base here. We have butter, some dark brown soft sugar. We throw
:20:11. > :20:15.that into our machine. This is unlike a normal conventional sponge
:20:15. > :20:21.where you are trying to get air in the mixture. You just throw it all
:20:21. > :20:26.in, really. The butter goes in. know I can already feel my arteries
:20:26. > :20:32.hardening. You ain't seen the sauce yet. This is where it starts to get
:20:32. > :20:37.worse, you see. This is black treacle. I think
:20:37. > :20:41.black treacle is key to sticky toffee pud, it creates a dark
:20:41. > :20:45.colour and a depth of flavour. This is golden syrup. Going into your
:20:45. > :20:50.store cupboard and pick out everything that is unfatten --
:20:50. > :20:54.fattening and throw it in here. This is vanilla, which is a spice,
:20:54. > :20:59.technically it is a vegtable, which is a herb which means it is part of
:20:59. > :21:04.your five a-a-day, you are happy with that one!
:21:04. > :21:10.Put this one down and fire it up. I will get the sauce on. While that
:21:10. > :21:14.is, if you can crack the eggs into that little bowl there. The sauce
:21:14. > :21:22.is double cream. The smell of that. This is the sauce to go with it.
:21:22. > :21:27.This is just for the pudding and this bit. Same sugar, dark brown
:21:27. > :21:33.soft sugar, butter, don't ruin it and make it out of margarine.
:21:33. > :21:43.Double cream. And I don't want any of that single cream stuff either.
:21:43. > :21:45.And no yoghurt. A bit of that, then we take again some golden syrup.
:21:45. > :21:50.Some black treacle. The only thing that is different between those two
:21:50. > :21:55.is the cream s that right? Yeah. This is just the sauce, remember.
:21:55. > :22:01.This is just the sauce. Nothing else. This is just, what we do with
:22:01. > :22:05.this is bring it to the boil. These guys can stir that to stop it
:22:05. > :22:10.sticking. Meanwhile the eggs, you can see the mixture over here. We
:22:10. > :22:14.take the four eggs now, this is where normally a conventional
:22:15. > :22:20.sponge you with mix and mix it to get the air in it. The air will
:22:20. > :22:25.come from the ingredient going in there in a second. All this want to
:22:25. > :22:28.do is warm it, you soften the dates, if you boil it you reduce the water
:22:28. > :22:35.down and alter the recipe, you warm it through. That is all you are
:22:35. > :22:39.doing. To soften those dates to blend it into a purr rai. You can
:22:39. > :22:45.add the eggs one by one -- purr rai. You can add the eggs one by one,
:22:45. > :22:53.this is the only place you have to be gentle so the eggs won't politic
:22:53. > :22:57.split. That won't give awe heart attack? That is important why you
:22:57. > :23:07.don't -- You a heart attack. That is why it is important why you
:23:07. > :23:07.
:23:07. > :23:12.don't have stones in them! You don't have to worry about scraping
:23:12. > :23:17.the bowl down. With this it is the addition of the next bit. Get rid
:23:17. > :23:22.of this, and a bit like how I made it before, you don't want a spatula,
:23:22. > :23:28.you want a whisk. We have the warm mixture, you can see this mixture
:23:28. > :23:34.is quick. It is thick. Flour, this is self-placing flour, it is going
:23:34. > :23:42.to allow it to rise up. But this is the key, this is by cashate of soda.
:23:42. > :23:47.Minute you put -- carbonate of soda. The minute you put it in you better
:23:47. > :23:52.be ready, the minute it goes in it starts to cook. It will cause the
:23:53. > :24:02.sponge to rise up. You want to get it in the oven as quick as possible.
:24:03. > :24:06.
:24:06. > :24:11.We throw the the bicarbonate in as soon as possible, see it rising
:24:11. > :24:18.straight away. Then throw the flour in, don't mess around with the
:24:18. > :24:22.sieve, it is more washing up. Mix this together. The heat of the
:24:23. > :24:27.dates and the cream will get all that butter from underneath and mix
:24:28. > :24:32.it all together. You need a whisk to mix it in really quickly, you
:24:32. > :24:36.can see the heat of the sponge. If I left that, it will actually start
:24:36. > :24:41.to rise up because of the bicarbonate of soda in there. Get
:24:41. > :24:51.it mixed in, throw it into the tray. And you can probably see it start
:24:51. > :24:59.to rise. It is incredible stuff, it is like honeycomb, adding
:24:59. > :25:05.bicarbonate of soda to caramel and it goes bonkers. For 30 minutes I
:25:05. > :25:09.cook those, gas mark about 4, 200 degrees centigrade. The great thing
:25:09. > :25:16.about sticky toffee pudding, cook anything a tray like this, it
:25:16. > :25:19.freezes brilliantly So then what you have are these.
:25:19. > :25:25.Freezers, it wouldn't be around long enough. Because it freezes so
:25:25. > :25:35.good it copes it nice and moist, that is what you want. For this you
:25:35. > :25:36.
:25:36. > :25:41.can take it out. How long did that go out for? 30 minutes. You can
:25:41. > :25:47.test it, but roughly press the top of it you can tell whether it is
:25:47. > :25:52.cooked in the middle. I will then get myself a knife. We have ice-
:25:52. > :25:56.cream working away, look at the sauce. That is that thick rich. The
:25:56. > :25:59.golden syrup and I think the black treacle. A lot of people don't put
:25:59. > :26:05.that in it. The black treacle is the key to it. Particularly in the
:26:05. > :26:10.sponge. It makes it darker. We take the edges away. Don't throw them
:26:10. > :26:14.away. Dry them out, in the restaurant, we make a crumb out of
:26:14. > :26:22.it. You dry them out in a hot plate, and blend it in a food processor,
:26:22. > :26:29.and we use it as a base for cheesecake. We use it to make
:26:29. > :26:35.sticky toffee ice creep. He let the cause go cold and put it through
:26:35. > :26:40.the ice-cream with the crumb. that back to South Wales then. This
:26:40. > :26:45.is where, for this, can you freeze it so good. If you make a batch,
:26:45. > :26:49.wrap each one individually, and take them out of the clingfilm in
:26:49. > :26:53.the freezer and microwave it for about two or three minutes and you
:26:53. > :26:58.have sticky toffee putting. Do you not put the sauce on the top to
:26:59. > :27:04.soak in. You can do. I'm just going to pout that on there, but it is --
:27:04. > :27:11.put that on there. The idea is you get some of this.
:27:11. > :27:18.If you can get me some ice-cream. All ready to go. The secret of it
:27:18. > :27:23.is, plenty of sauce over the top. You can't have too much sauce.
:27:23. > :27:31.agree! There you have your sticky toffee pudding. Look at that.
:27:31. > :27:36.It does look good. Which one would you like? That one. I'm going to be
:27:36. > :27:43.selfish, nobody else is tasting. Tell us what you think of that? It
:27:43. > :27:50.will be hot, but the treacle is the key to this. Let me do this
:27:50. > :27:56.delicately with a huge spoon. Oh my goodness. It is sugary, it is not
:27:56. > :28:03.supposed to be really low in fat, but there you go. To go with this
:28:03. > :28:07.Susie has chosen Floralis Moscatel. It is widely available, priced at
:28:07. > :28:11.�7.99. Personally I would just have a beer with this. I'm not a great
:28:11. > :28:15.fan of dessert wine. That is a struggle to match. You are supposed
:28:15. > :28:25.to get dessert wine sweeter than the dessert. That is tricky.
:28:25. > :28:25.
:28:26. > :28:29.will struggle with that one. It is still pretty good.
:28:29. > :28:36.You can make that in amongst your tour and album and your book
:28:36. > :28:39.signings and stuff like that. I can bring a cookery cook out. Or
:28:39. > :28:46.a fitness. High Wycombe if you want to see you? Yes. Best of luck with
:28:46. > :28:50.the rest of the tour. That's all today, thanks to my guests.