:00:00. > :00:07.Good morning. Let's banish this cold weather with 90 minutes of sizzling
:00:08. > :00:33.hot cooking! This is Saturday Kitchen Live! Welcome to the show.
:00:34. > :00:36.With me in the studio today are two top chefs. First, the only man I
:00:37. > :00:39.know who can cook without butter and still produce fantastic Michelin
:00:40. > :00:43.starred food. It's Aggi Sverrisson. Next to him making a welcome return
:00:44. > :00:51.to Saturday Kitchen. It's the fantastic Jun Tanaka. Good morning
:00:52. > :00:57.to you both. Aggi on the menu from you, what do we have? Monkfish with
:00:58. > :01:01.Israeli couscous. And ash? Yes.
:01:02. > :01:06.And Israeli couscous, what is that? It is like pasta grains. Lovely.
:01:07. > :01:11.So cooked in the same way as couscous? Yes.
:01:12. > :01:20.Jun, follow that. A perfect autumn dish. A venison
:01:21. > :01:25.cooked in a spiced salt crust with caramelised chicory. So using the
:01:26. > :01:31.salt crust as a cooking vessel? Exactly.
:01:32. > :01:35.Perfect for Christmas? It is. So two great dishes to look forward
:01:36. > :01:38.to. And we've got our line-up of fantastic foodie films from the BBC
:01:39. > :01:41.archive too. There's Great British Menu, Simon Hopkinson and of course,
:01:42. > :01:45.Rick Stein. Now, our special guest today is one of country's finest
:01:46. > :01:48.comedians. His unique blend of music and comedy has made him one of the
:01:49. > :01:54.biggest names in stand-up! Welcome to Saturday Kitchen, Bill Bailey.
:01:55. > :01:59.Good to have you on the show. Incredibly busy for you. Coming to
:02:00. > :02:02.the end of an epic tour. A world tour, you have been all over the
:02:03. > :02:09.place? I have. But it ends on Friday? On Friday the
:02:10. > :02:12.29th in Wembley. A fitting end. Why not.
:02:13. > :02:20.What is that like for Wembley? It is a huge arena? It is.
:02:21. > :02:25.Are comedians used to smaller clubs, comedy clubs? Comedy clubs started
:02:26. > :02:31.out smaller but this show has a bit of a spectacle. There is lots of
:02:32. > :02:34.music and visuals, so it fits in a bigger space.
:02:35. > :02:41.It is a serious set. Most people walk on with an iPod, you walk on
:02:42. > :02:45.with all manner of things? I have trees. Lots of grass on the ground.
:02:46. > :02:50.I have made it look like an Enchanted Forest. I have a band. I
:02:51. > :02:55.have not played with the boys before, they are Cajun.
:02:56. > :02:59.So, we will talk about that later on.
:03:00. > :03:02.Now, of course, at the end of today's programme I'll cook either
:03:03. > :03:05.food heaven or food hell for Bill. It'll either be something based on
:03:06. > :03:09.your favourite ingredient - food heaven, or your nightmare ingredient
:03:10. > :03:12.- food hell. It's up to our chefs and a few of our viewers to decide
:03:13. > :03:18.which one you get. So, what ingredient would your idea of food
:03:19. > :03:23.heaven be? Generally it would be chicken. I like spices and curries.
:03:24. > :03:28.What about the food hell, the list was long. Some ingredients we could
:03:29. > :03:33.not get on the food hell list but we did pick one, what was it? I have
:03:34. > :03:38.never been a fan of offal. It has been a struggle for me to like it. I
:03:39. > :03:45.chose liver. That is something that I am not a huge fan of.
:03:46. > :03:48.But I am willing to give it a go. So it's either chicken or liver for
:03:49. > :03:53.Bill. For his food heaven I'm going to use many of the Indian spices
:03:54. > :03:56.that Bill also loves to make a twist on a classic roast chicken. First
:03:57. > :03:59.I'll marinade a whole chicken in a mixture of Indian spices including,
:04:00. > :04:02.cumin, coriander, turmeric, fennel and cinnamon. Then it's roasted,
:04:03. > :04:06.carved and served in a spicy curry sauce with some pilau rice on the
:04:07. > :04:09.side. Or Bill could be having his food hell, liver. The liver is pan
:04:10. > :04:14.fried then served with a pile of mash potato and deep fried onion
:04:15. > :04:25.rings. It's finished a red wine sauce and sauteed hispi cabbage.
:04:26. > :04:28.Hispi cabbage? Is that a summery cabbage.
:04:29. > :04:35.It is a pointy cabbage. I love hispi cabbage. I hate the
:04:36. > :04:39.rounded cabbage. Well you'll have to wait until the
:04:40. > :04:43.end of the show to find out which one he gets. Now if you would like
:04:44. > :04:48.the chance to ask a question on the show then call. A few of you will be
:04:49. > :04:52.able to put a question to us, live, a little later on. And if I do get
:04:53. > :04:56.to speak to you I'll also be asking if you want Bill to face either food
:04:57. > :05:06.heaven or food hell. So start thinking. Right, 10 action in ---am
:05:07. > :05:11.in the morning, how do does monkfish sound? Perfect.
:05:12. > :05:14.Right, let's cook and waiting at the hobs is the man in charge of the
:05:15. > :05:25.Michelin starred restaurant, Texture. It's Aggi Sverrisson. So we
:05:26. > :05:29.are cleaning the monkfish. Put itting in a pan and serving it with
:05:30. > :05:34.all of the vegetables. I know I am chopping lots of herbs
:05:35. > :05:40.for you. So, now we start with hot water.
:05:41. > :05:47.Now, Israeli couscous? I love the texture of this. It is very good.
:05:48. > :05:52.It differs from couscous a lot. It is more of a pasta? Yes, and more
:05:53. > :05:57.texture on it as well. That stays in there for 10 minutes.
:05:58. > :06:00.It is cooked in the same way as couscous, just leave it? Yes, you
:06:01. > :06:06.do. Right, the monkfish. That is going
:06:07. > :06:12.to be two slices like that. Monkfish is beautiful now.
:06:13. > :06:19.It is, but we used to, would you believe, cut it in batter and deep
:06:20. > :06:24.fry it as a scampi. It is a big shame to hear that.
:06:25. > :06:30.Is this a dish from your restaurant? Sort of.
:06:31. > :06:33.Sort of? An adaptation? Yes, it is more simple.
:06:34. > :06:42.You have opened a few more restaurants, you have a wine bar?
:06:43. > :06:46.Yes, we opened it a month ago. It is in Mayfair. It is doing well. Touch
:06:47. > :06:49.wood. There is a sink there to wash your
:06:50. > :06:53.hands. Thank you.
:06:54. > :06:59.So we have been busy. So, we have the monkfish, you are
:07:00. > :07:04.about to pan fry it. You have the chorizo as well. You are using a
:07:05. > :07:14.spicy one? It is an uncooked one. That goes there.
:07:15. > :07:22.If you couldn't find this in the supermarkets, what others would you
:07:23. > :07:26.recommend? For the fish? Yes. Hake, cod. Any white fish.
:07:27. > :07:33.Would you salt the hake before cooking it or not? Not really.
:07:34. > :07:38.I'm not much of a fan of salting before.
:07:39. > :07:44.OK, so that is ready to go. Now, the lovely olives here.
:07:45. > :07:51.And you want me to toast these? A little bit of olive oil with the
:07:52. > :07:57.pistachio nuts and the hazelnuts. Now I mentioned the restaurant but
:07:58. > :08:00.you have a new wine bar in Mayfair. Is that opened now? Yes, since
:08:01. > :08:06.September. So why a wine bar for you. Is that a
:08:07. > :08:13.wine bar and tapas or is it something different? It is good food
:08:14. > :08:23.there, obviously. Not just a wine bar. It makes sense to have a little
:08:24. > :08:28.more food and wine. So, with the olives, I am taking the stones out
:08:29. > :08:36.very simply like that. Always green olives? You can use
:08:37. > :08:42.whatever you want. Now to show people what this looks
:08:43. > :08:47.like. That is the cooked one? Yes. Do you need to drain it off? No.
:08:48. > :08:53.If you put the right amount of water it should be spot-on.
:08:54. > :09:06.So that is what we end up with. So this goes in the oven for about
:09:07. > :09:16.two minutes. So the olives are in. So where do
:09:17. > :09:21.you start when you are developing a recipe, then? You have all manner of
:09:22. > :09:25.different things in terms of ingredients? If I knew I would tell
:09:26. > :09:29.you, but I don't know it just comes. Sometimes it does not come for a
:09:30. > :09:33.long time. You have lots of, when you go to
:09:34. > :09:38.your restaurant, you are always excited about what is coming next.
:09:39. > :09:42.There are different flavours, that especially the British palette has
:09:43. > :09:47.not tasted before. I think that is good.
:09:48. > :09:50.You have used this on the show before but this is... I think he
:09:51. > :10:00.needs to. Tell us what this is. It is
:10:01. > :10:14.Icelandic seaweed. It is called sur. Ditch your finger into the ash bit.
:10:15. > :10:22.It is called sur. -- dip your finger.
:10:23. > :10:28.What is that? Is that seaweed? Yes. Icelandic seaweed. What has it been
:10:29. > :10:40.frozen, then burnt? Something like that! We dry the powder out.
:10:41. > :10:44.So there are some chives and parsley in there as well.
:10:45. > :10:50.A little lemon juice. So we have the green olives in there
:10:51. > :10:56.as well. What are you doing now? The couscous with the herbs, the olive
:10:57. > :11:00.oil and the lemon. This is ready to go.
:11:01. > :11:05.So just lightly cooked. If you would like to put your
:11:06. > :11:16.questions to either Aggi or Jun, call us on this number:
:11:17. > :11:23.So we are going to finish off this in the oven. Talking about new
:11:24. > :11:28.ingredients. We have had some of this on the show, but what do we
:11:29. > :11:33.have here then? We have lovely sea fennel. This is fantastic. It is
:11:34. > :11:41.very strong. This is fennel? Yes.
:11:42. > :11:44.Sea fennel? Right. An amazing flavour that.
:11:45. > :11:49.It is. A little of that goes in here. That
:11:50. > :11:56.is powerful. Then we have the baby radishes.
:11:57. > :12:06.So baby radishes? Yes. And these, they have not come up yet.
:12:07. > :12:15.Go easy on that! Easy? It is not as strong when you cook it.
:12:16. > :12:20.I always put too much sea fennel in my food! Always! Every day, the
:12:21. > :12:29.family says, " You have put too much sea fennel in it again." So, this is
:12:30. > :12:35.just cooked. Always on one side? Yes, then when you put it in the
:12:36. > :12:52.oven, that is fine like that. Can I have a little lemon? It smells
:12:53. > :13:01.good. Then we are just warming this up.
:13:02. > :13:08.Now we are ready to plate. What could this go with if you
:13:09. > :13:14.didn't do it with fish? Chicken? Chicken, anything, really. You can
:13:15. > :13:21.cook it with fish, chicken, even beef stock.
:13:22. > :13:28.It looks great. Have you used that before, Israeli couscous? Only at
:13:29. > :13:38.home but not in the restaurant. What is it? It is like a pasta
:13:39. > :13:42.grain. The lovely sauce with the herbs, the
:13:43. > :13:45.olives. And that has the lemon juice in
:13:46. > :13:51.there. . You can be as generous as you like.
:13:52. > :13:57.Whatever you want. The hazelnuts are in there as well
:13:58. > :14:02.with the kiss tashows. Then finally the... Well, I can't cook without
:14:03. > :14:07.that. The magic stuff.
:14:08. > :14:15.This is where it happens. Then don't forget the radish. OK.
:14:16. > :14:23.Get that sea fennel on there! Happy with that? There we are.
:14:24. > :14:25.So, give us the name of the dish. Cornish monkfish, Israeli couscous,
:14:26. > :14:36.sea vegetable and chorizo. And don't forget the radish! And the
:14:37. > :14:40.radish! It looks fantastic. Dive into this.
:14:41. > :14:44.Have a seat over there, Aggi. So quick as well.
:14:45. > :14:49.Obviously that little couscous has taken ten minutes.
:14:50. > :14:54.Let's try a little bit of this. This couscous is great. It is like mini
:14:55. > :15:03.pasta. Hmm! The flavours are amazing.
:15:04. > :15:10.Delicious. Right we need wine to go with this.
:15:11. > :15:17.Our wine expert Tim at kin has been to Yorkshire, what has he chosen to
:15:18. > :15:23.go with Aggi's delicious dish? I have come to Yoshg, home of the
:15:24. > :15:33.fastest steam locomotive. So it is full steam ahead to find great wine
:15:34. > :15:38.for this week's dishes. White wine with fish, red wine with meat. We
:15:39. > :15:42.all know the cliche but it is not always true. There are some dish,
:15:43. > :15:49.Aggi, such as yours, that work as well with both. Given the texture of
:15:50. > :15:54.the monkfish and the chorizo, you could go with this lighter red, such
:15:55. > :15:59.as the boej lay. But because of the briney flavours
:16:00. > :16:05.in the sea vegetables, I'm going for a white wine. Looking for something
:16:06. > :16:10.that combines texture with acidity. I am going to Italy and the wine I
:16:11. > :16:16.have chosen is Terre di Chieti Pecorino. This is a number of lesser
:16:17. > :16:26.known Italian wine grape varieties. This has nothing to do with pecorino
:16:27. > :16:34.cheese but it comes from the Abruzzo region the Adriatic coast. On the
:16:35. > :16:40.nose, this wine has a lovely aroma of pear, gentle spices and a whiff
:16:41. > :16:46.of sea air. On the palette it is rich to go with
:16:47. > :16:52.the texture of the couscous and the monkfish and chorizo and it works
:16:53. > :17:00.with the green olives, and the briney sea vegetables. There is also
:17:01. > :17:07.a nutty undertone, special to Italy want white wines. Aggi, I v could
:17:08. > :17:12.have chosen the white or the red, I hope I have made the right choice
:17:13. > :17:18.here, I'm sure that you will agree. Has he made the right choice? I
:17:19. > :17:24.think he has. The seaweed flavours are coming through it is very
:17:25. > :17:31.delicate. The monkfish can be bland but with the flavours this comes
:17:32. > :17:37.out. And this works well with it. Yes, that secret ingredient.
:17:38. > :17:42.Creeping around the beaches of Iceland.
:17:43. > :17:46.Right being coming up, Jun is cooking venison. What are you doing
:17:47. > :17:53.with it? I am cooking it with a spiced salt crust. It will be then
:17:54. > :17:59.caramelised, sugary, and then with the orange and the mint.
:18:00. > :18:04.Sounds lovely. You can call us on: To ask a question.
:18:05. > :18:08.Now, let's catch up with Rick Stein as he tracks down another of his
:18:09. > :18:12.food heroes. He's in the Cotswolds today, and shows us his recipe for
:18:13. > :18:19.perfect crackling. But first he's having his lunch cooked for him by
:18:20. > :18:27.TV presenter, Judith Hann. Very nice!
:18:28. > :18:38.Chalky, come on, there are rabbits here. I wish I had not mentioned the
:18:39. > :18:44.rabbits! In the Cotswold I met up with Judith Hann, she is passionate
:18:45. > :18:51.about her herb garden. We have lots of thyme and lemon
:18:52. > :18:58.balm. Do you use it in the fish? No. Stuff the fish with it. It is lovely
:18:59. > :19:01.and lemony, but the favourite is over here.
:19:02. > :19:08.I chop this up with carrots when I cook them. I use it in salads and I
:19:09. > :19:13.will make some soup for you today. Judith makes her lovage soup by
:19:14. > :19:17.heating oil in a casserole and adding a large chopped onion and
:19:18. > :19:24.potatoes. She fries them off and then adds a lot of lovage.
:19:25. > :19:31.So, you are probably worried it will be too much lovage? No, I think it
:19:32. > :19:35.will be OK. Then she adds chicken stock and
:19:36. > :19:39.freshly ground black pepper. No salt, I notice. I am of the salt
:19:40. > :19:44.party but I note that the salt police are getting stronger! She
:19:45. > :19:50.let's it simmer for 20 minute, takes it from the heat and pour it is into
:19:51. > :19:55.a liquidiser. It is a fascinating flavour, lovage. A members of the
:19:56. > :20:01.parsley, celery and coriander family. It is used in loave potions!
:20:02. > :20:08.She puts it in a warm terrine, adds a lick of cream and adds a few
:20:09. > :20:15.freshly sliced lovage leaves. Lunch is served. After we have pork with
:20:16. > :20:20.crackling from the Gloucester Old Spot. I notice the difference!
:20:21. > :20:25.Judith has her pork from a small farm in Cirencester.
:20:26. > :20:31.They are not as aggressive as many pigs. They are not pushed.
:20:32. > :20:37.It is like road rage when people are pushed. They start to get nasty and
:20:38. > :20:42.aggressive. The same with pigs. I like the order of Gloucester Old
:20:43. > :20:48.Spot. Originally bred to feed off apples in the onnards. There is a
:20:49. > :20:52.pleasing cemetery about it. I like the fact it comes from a farm
:20:53. > :20:57.down the road and you are helping people who put a lot of effort into
:20:58. > :21:01.their animals and crops. I really do believe in buying local.
:21:02. > :21:06.Now, then. I put my reputation on the line. The perfect crackling. I
:21:07. > :21:12.guarantee this will work. If not, I will give up the job! The most
:21:13. > :21:19.important things are a good layer of fat beneath the skin and the lean.
:21:20. > :21:24.And also a dry skin. I am using a spare rib joint, from the shoulder
:21:25. > :21:28.of a pig. It has a couple of bones to put in the bottom of my roasting
:21:29. > :21:35.tin it keeps the meat off the base and you get a true roast. Season the
:21:36. > :21:40.joint on the meat side. Nothing on the skin. I know how it works and
:21:41. > :21:45.that is with nothing on it. A bit of salt and pepper.
:21:46. > :21:52.Then into a blindingly hot oven for about 20 minutes.
:21:53. > :21:58.The bones add a lot of flavour to the gravy as well. While that is in
:21:59. > :22:04.there, I am doing roast potatoes, red cabbage with pear and lovely
:22:05. > :22:09.fresh curly kale. Now I slice the red cabbage. Why pear with red
:22:10. > :22:15.cabbage it goes well with lots of fruits, apes and plums, it adds a
:22:16. > :22:21.fruity, slightly tart element. There is a pleasing sweetness about it.
:22:22. > :22:27.But more importantly, the dish goes so well with pork. So to cook it, I
:22:28. > :22:33.heat a pan and melt some butter. Add a large onion, thinly sliced. Stir
:22:34. > :22:38.it around and add the cabbage. Now the spices. I'm looking for a warm,
:22:39. > :22:47.comforting combination. So ground clove, cinnamon, cayenne er, a pinch
:22:48. > :22:54.and brown sugar. I am putting sweetness to emphasise the sweetness
:22:55. > :22:59.of the fruit, but the next ingredient is Perry vinegar to bring
:23:00. > :23:03.out the tartness. That is it, then. Seasoning and salt. I leave that to
:23:04. > :23:08.cook away for ten minutes before adding the pears, otherwise they
:23:09. > :23:14.will break up. Finally, I add the pears and leave them to cook in the
:23:15. > :23:20.residual heat of the cabbage. That is enough. The dish is done. As if
:23:21. > :23:24.that was no enough fruit, Bramley apple sauce, but I think you cannot
:23:25. > :23:30.have enough tart fruit with pork. That is the apple sauce, nothing but
:23:31. > :23:33.apples and water. Not even seasoning. There will is so much
:23:34. > :23:39.flavour and everything else. You need the contrast in the cooking.
:23:40. > :23:44.Now the pork. I think, if I am lucky, the crackling will look all
:23:45. > :23:50.right. Indeed it does. I can carry on cooking after all! I
:23:51. > :23:56.can add the potatoes around them. They are par-boiled. Seven to eight
:23:57. > :24:03.minutes and fluff up the edges with a lick of oil around them.
:24:04. > :24:08.The potatoes now take about an hour, as well the pork. Here we go. Now
:24:09. > :24:17.the kale. It is not a trendy veg, is it? I think because it is so full of
:24:18. > :24:22.iron it has the bitter quality that cavalo Nero has but there is no
:24:23. > :24:26.accounting for taste. Personally, I think it is wonderful. I like to
:24:27. > :24:31.cook it with a little bit of water in the bottom so it really steams
:24:32. > :24:37.and the lid off. I find it is much drier, it does not get water-logged.
:24:38. > :24:41.Even watery cabbage tastes better doing it this way. Turn it over a
:24:42. > :24:48.little as there is so little water there. That kale takes no time. The
:24:49. > :24:53.pork, well about two hours for the good, crisps crackling and look at
:24:54. > :24:58.the potatoes. I love fluffing the edge, it gives a lovely sandy
:24:59. > :25:02.texture to them. This is the sort of food we were looking for when
:25:03. > :25:09.travelling, making the series but we never got it! People say about
:25:10. > :25:14.restaurants, oh, I don't want to eat the food that I cook at home but why
:25:15. > :25:20.not? This is the sort of food we really love. I just love that
:25:21. > :25:25.combination of the red cabbage and the green kale together. It is
:25:26. > :25:34.appetising. And a lovely mound of apple sauce. And a simple gravy made
:25:35. > :25:39.from the goodness of the beast. Now if you have a garden like Judith
:25:40. > :25:42.Hann then you may not find too many herbs at their best right now.
:25:43. > :25:44.However, something some of the keener gardeners amongst you may
:25:45. > :25:50.have harvested is this stuff, salsify. It's a great root vegetable
:25:51. > :25:54.but often people are unsure how to prepare and use it so I thought as
:25:55. > :26:01.it's in season I'd show you how to get the best out of it. Raison now,
:26:02. > :26:07.this is salsify. To grow it, you have to sift the ground. If not, it
:26:08. > :26:14.will hit a stone and bend like that. When a carrot grows, it hits a
:26:15. > :26:19.stone, then you get the bend. Now to prepare this, you peel it. If you
:26:20. > :26:26.are doing lots of it, wear gloves or it can stain your fingers, but peel
:26:27. > :26:33.it whole like that. You get this white flesh inside. Now
:26:34. > :26:38.to keep the white flesh you have to keep it in iced water with lemon.
:26:39. > :26:43.So cold water and lemon. When you are ready to cook it, boiling water
:26:44. > :26:47.with the lemon and the salt and cook it again like that.
:26:48. > :26:53.Cook it for about three or four minutes. Then we have what we have
:26:54. > :26:58.here. It should take about ten minutes to cook through.
:26:59. > :27:02.Then you have a wonderful salsify here.
:27:03. > :27:07.You can pan fry it and serve it with your roast dinner. I am serving it
:27:08. > :27:10.with roasted lamb. Or you can pan fry it with butter. It tastes
:27:11. > :27:15.fantastic. You say it is a root, so it could be
:27:16. > :27:21.like a delicate turnip? It was famous from the 18th century. We
:27:22. > :27:26.used to grow it for the flower. It was produced for the flower, not for
:27:27. > :27:31.the veg. Then it fell out of favour but the chefs are starting to use it
:27:32. > :27:35.more, it is coming back into fashion. It was always about the
:27:36. > :27:43.flower when it was brought to the UK. So roast lamb. This is the best
:27:44. > :27:51.end. French trimmed so the bone underneath has been moved. Then we
:27:52. > :27:58.trim this and we sale it in a pan -- seal it in a pan. So a nice hot pan.
:27:59. > :28:03.No oil. Just a little bit of colour on there. First, congratulations on
:28:04. > :28:07.the tour. There is a little bit of light at the end of the tunnel. Next
:28:08. > :28:12.Friday is the final show. Tell us about it, Wembley? The tour
:28:13. > :28:17.has gone around the world. I have done about two years of touring. So
:28:18. > :28:21.this is going to be an emotional end to this experience. It is a show
:28:22. > :28:27.which has a lot of visuals in it, music. It is a spectacle.
:28:28. > :28:32.It is. A lot of comedians when they do stand-up have themselves and a
:28:33. > :28:36.mic but you do this whole show? I suppose it is down to fear when I
:28:37. > :28:41.started out. I thought I could not stand here for two hours with a
:28:42. > :28:45.microphone, I thought I would put something else into it. It has
:28:46. > :28:50.developed over the years, adding more elements in it.
:28:51. > :28:53.You have a love of music, you incorporate that into the show, does
:28:54. > :28:58.that help? I think so. When you are starting out you want everything to
:28:59. > :29:03.get laughs. I did the first show in Edinburgh with a key board. That was
:29:04. > :29:07.a watershed moment. I thought, I could do more with this. There was
:29:08. > :29:12.another element to the show now, talking about classical music or
:29:13. > :29:15.more ambitious musical projects, but that is the start of it.
:29:16. > :29:21.Nobody else was doing it but nobody else was capable of doing it, I
:29:22. > :29:26.suppose? There are lots of comedians doing music in their shows. It is
:29:27. > :29:32.not the joke, it is part of the material. But to the extent you are
:29:33. > :29:37.doing it, you are one in 10,000 people with a natural gift to
:29:38. > :29:42.basically understand notes and have a perfect pitch? Perfect pitch. I
:29:43. > :29:47.think more people than they realise have it. It, if you are not musical,
:29:48. > :29:51.you would not have a reason to have it, but it is the ability to pick
:29:52. > :29:58.notes out of the air without a recourse to instrument. I found this
:29:59. > :30:04.out when I was a kid. I was in my home hoovering. I would listen to a
:30:05. > :30:09.hoover thinking that is B flat or a car passing, thinking that is an E.
:30:10. > :30:17.It is quite annoying, really! Why did you not pursue that? Was it
:30:18. > :30:22.something you wanted to do? I did for a while. I thought, I set the
:30:23. > :30:27.bar a bit high. I thought I would be the key board player of Talking
:30:28. > :30:32.Heads, but they did not turn up in my town when I was playing with the
:30:33. > :30:36.window open. So I did comedy, but I think that music has been something
:30:37. > :30:40.I have loved. It was inevitable to be a part of the performance.
:30:41. > :30:46.But comedy, you fell into that as well. You were part of a double act?
:30:47. > :30:55.That's right. Tell us about that.
:30:56. > :31:01.I was in a double act for years, the Brother Bishops. Then one day, the
:31:02. > :31:06.partner was away. I got a call, he asked to do a gig. I said that my
:31:07. > :31:11.friend was on holiday. So I thought I could do it on my own. So that was
:31:12. > :31:16.it. I went along and did the act as we do it but I was only one half. I
:31:17. > :31:21.could not remember the other half. I ended up making up stuff. That was a
:31:22. > :31:27.light bulb going off in my head. That this was more that I could do.
:31:28. > :31:32.Was music a part of it then? It was. I was playing the guitar then, but
:31:33. > :31:37.adding in the key board and other ininstruments is when I started to
:31:38. > :31:40.find the show and put it together as they are now.
:31:41. > :31:44.Since then, travel has been a fantastic help for you, not just in
:31:45. > :31:49.terms of comedy but the music as well? Yes.
:31:50. > :31:55.I watched the DVD, which is out now, but it has all manner of different
:31:56. > :32:01.things in the DVD, many instruments? Instruments that I picked up and
:32:02. > :32:13.encountered along the way. I play a Turkish instrument. I collect these
:32:14. > :32:17.interesting instruments, and old medieval instruments, sitars and
:32:18. > :32:21.things, I think it is more interesting than just a guitar. That
:32:22. > :32:24.is interesting. These are the flowers.
:32:25. > :32:29.These are the flower sprouts. It is a combination of kale and a brussel
:32:30. > :32:35.sprout. I love these.
:32:36. > :32:38.Salt and black pepper after you have blaufrjed it.
:32:39. > :32:44.Now the lamb. In the oven after it has been coloured. A hot oven for
:32:45. > :32:51.about ten minutes. I have roasted onions to serve on the side. The
:32:52. > :32:56.kale and the sauce to go with it. These are like Pixie cabbages. All
:32:57. > :33:01.of the fun of cabbage without the faffing around! So at the end of the
:33:02. > :33:07.tour, what is the New Year bringing for you? Probably a bit of a
:33:08. > :33:11.lie-down! A couple of weeks! Then ready to start writing again.
:33:12. > :33:15.That is what I do. A holiday with the family.
:33:16. > :33:20.We have seen you do bits and pieces as well. You have done things on
:33:21. > :33:28.television. Fascinating stuff about Alfred Wallace? Yes. That was the
:33:29. > :33:34.Vic attorney naturalist and biologist and explorer. He travelled
:33:35. > :33:39.a lot in Indonesia. I encountered him a lot while I was there. I
:33:40. > :33:43.became fascinated with his life. He was the orange nar along with
:33:44. > :33:52.Darwin. That led me to make this documentary about him. It was a
:33:53. > :34:01.great experience. -- originator. Have you ever eaten
:34:02. > :34:07.doori? It is an acquired taste. It smells worse than it tastes? If you
:34:08. > :34:11.can get over the smell it is fantastic, so during my travels,
:34:12. > :34:16.yes, I have even all sorts of things.
:34:17. > :34:22.And the story about piranha? Yes. In Brazil. A great travel writer said
:34:23. > :34:30.it was like sucking lard off a hair brush, which we have all done at
:34:31. > :34:35.some point! There we are. Something simple, with a nice little sauce
:34:36. > :34:39.over the top. The lamb you need to rest it, but French trimmed you can
:34:40. > :34:45.carve it simply. A nice sauce to go with it. So,
:34:46. > :34:53.there is the onions, the salsify. Wow! Thank you very much, sir. Core!
:34:54. > :35:00.Look at that. I want to try this. I'm intrigued.
:35:01. > :35:05.They are supposed to taste of oysters. A mild taste of oysters.
:35:06. > :35:09.That's right. It does it is a very subtle taste.
:35:10. > :35:16.Good luck on the final date of the tour which is next Friday at
:35:17. > :35:20.Wembley. If there's a skill, dish or technique you'd like me to
:35:21. > :35:23.demonstrate then drop us a line and we'll try and cover it over the
:35:24. > :35:25.coming shows. All the contact details are on the website
:35:26. > :35:29.bbc.co.uk/saturdaykitchen. What will I be cooking for Bill at the END of
:35:30. > :35:32.the show? It could be his food heaven, chicken I'll marinade a
:35:33. > :35:36.whole chicken in loads of Indian spices. It's then roasted, portioned
:35:37. > :35:39.up and mixed into a classic curry sauce with pilau rice on the side.
:35:40. > :35:43.Or Bill could be facing food hell, liver. The liver is pan fried in
:35:44. > :35:46.butter then served on a pile of creamy mash potato with deep fried
:35:47. > :35:50.onion rings and sauteed hispi cabbage. It's finished with a red
:35:51. > :35:53.wine sauce. Some of our viewers and the chefs in the studio get to
:35:54. > :35:57.decide Bill's fate today. But you'll have to wait until the end of the
:35:58. > :36:00.show to see the final result. Right, we've reached decision time in the
:36:01. > :36:02.Great British menu. But first there's the small matter of the
:36:03. > :36:04.dessert course to shortlist. So let's see how the chefs got on. Take
:36:05. > :36:09.a look. we've reached decision time in the
:36:10. > :36:13.Great British menu. As always, the chefs will be judged by Prue Leith,
:36:14. > :36:17.Oliver Peyton and Ford Focus. Today they will decide on the final Comic
:36:18. > :36:22.Relief banquet menu. Helping the judges determine which
:36:23. > :36:29.dessert delivers wit and wonder is comedy actor and author, Charlie
:36:30. > :36:35.Higson. Who's idea was this, then? Eight puddings in one go! Are
:36:36. > :36:40.puddings funny? Well, the ultimate comedy prop is a custard pie. It
:36:41. > :36:47.would be a great way to finish the banquet with the entire Albert Hall
:36:48. > :36:57.throwing custard pies at each other. I don't think we can do that! It is
:36:58. > :37:07.Comic Relief! First to cook is Tom Aikens. He is hoping for a hat-trick
:37:08. > :37:13.with a complicated strawberry dish with panacotta, strawberry jelly and
:37:14. > :37:18.mint oil. It is called A Nose Too Far. Tom starts off with the
:37:19. > :37:23.strawberry and coconut panacotta. Adding the cannelloni and coconut
:37:24. > :37:29.powder. Adding poached and dried strawberries. Then on go the mint
:37:30. > :37:36.and fennel leaves and mint oil is next. A quenelle of coconut sorbet,
:37:37. > :37:41.and finally, his witty presentation. Away you go.
:37:42. > :37:52.Good work, chef. It looks fantastic. Thank you.
:37:53. > :37:58.Where did he get that photograph of me! ! I don't know about the pudding
:37:59. > :38:02.but hours of fun with the balloons! My reaction is that there is a
:38:03. > :38:11.feeling of how to make this fun, I know, stick a balloon on it.
:38:12. > :38:15.An extraordinary granita. Oh, yum yummy. I am not inclined to the
:38:16. > :38:20.dish. I don't think this is good enough. It is not very funny.
:38:21. > :38:26.I find it difficult, but I think that Oliver is right. Last time
:38:27. > :38:28.there was a sharper freshness to the strawberry.
:38:29. > :38:34.Next up is Peter Sanchez-Iglesias. Hoping to reverse his fortunes with
:38:35. > :38:39.a twist on his apple pie with cubes of vanilla ice-cream inside. Peter
:38:40. > :38:48.kicks off by topping the apple puree with cooked apple cubes. With
:38:49. > :38:55.cinnamon and nutmeg in the pots. Next, the ice-cream, frozen with
:38:56. > :39:02.nitrogen. On go the crispy pastry lids and fin ishing jugs of vanilla
:39:03. > :39:16.custard. That is it, guys. Let's go.
:39:17. > :39:21.Oh... Little cubes of apple. What is this white thing? It is ice-cream.
:39:22. > :39:26.It is a wonderful pudding. And good for a banquet. It is easy to do. It
:39:27. > :39:30.will give everybody enormous pleasure. I am not so thrilled as I
:39:31. > :39:34.was the last time. There is a general absence of hilarity about
:39:35. > :39:40.the pudding, but the way it worked before, it made you feel so not
:39:41. > :39:46.al-Joint Intelligence Committee, so warm, so pleased, you did not mind.
:39:47. > :39:51.Last in the first group is Richard Davies for Wales. The last chance to
:39:52. > :39:57.get a dish for the banquet, lying in the strawberries and cream dish.
:39:58. > :40:02.Commended for hitting the brief with its spectacular presentation, but
:40:03. > :40:06.the pressure is on to get Richard a top-three placing. And his dish's
:40:07. > :40:10.presentation is intriguing the chefs.
:40:11. > :40:18.What is hiding under there? Richard starts his Lenny Henry plate with a
:40:19. > :40:24.dollop of strawberry gel. Then a vanilla parfait. The Ricotta
:40:25. > :40:30.dumplings have been deep fried and coated in sugar. Next, panacotta
:40:31. > :40:46.with lemon jelly and strawberry meringue. On the side is candyfloss.
:40:47. > :40:49.Oh, candyfloss! One, two, three... LAUGHTER
:40:50. > :40:54.Well I was not expecting that. Do you remember the last time, this
:40:55. > :40:59.panacotta under here was rubbery and solid? Now it is lovely.
:41:00. > :41:03.It is perfect. Every time I put something in my mouth I'm getting a
:41:04. > :41:07.different flavour. That was the lightest, fluffiest candyfloss I
:41:08. > :41:14.have ever had. I must get the recipe! Next up is Raymond McArdle.
:41:15. > :41:19.He is hoping to end the week on a high with a chocolate mountain
:41:20. > :41:26.volcano. He starts with chocolate mousse and a crunchy base. Placing
:41:27. > :41:31.the chocolate rocks and scattering the chocolate caramel popcorn. Then
:41:32. > :41:37.the dry ice, to create a powerful eruption. Then the sheep's milk
:41:38. > :41:52.ice-cream, and the puree to erupt from the volcano.
:41:53. > :41:55.A-ha. It is a lot better than the last time. I am very happy with
:41:56. > :42:00.that. I love the crunchy rocks. It has
:42:01. > :42:04.lots of imagination. It really is. It is fun, it is erupting like a
:42:05. > :42:11.volcano. I don't enjoy this pudding. Oh,
:42:12. > :42:15.Prue! Well, I hate fruit and chocolate together. Listen, we all
:42:16. > :42:21.have our personal problems, you can have counselling for that, you know!
:42:22. > :42:26.Next up is Colin McGurran. Like Raymond, his week started on a high
:42:27. > :42:32.but went down hill with the fish and main courses. Can he get a second
:42:33. > :42:38.dish in contention for the banquet? With his tir these u.
:42:39. > :42:44.His plate starts with cappuccino pure way and meringue for
:42:45. > :42:52.declaration. Placing on raspberries and dark and white chocolate. Then
:42:53. > :42:59.the little hats with melted dark chocolate. Then the dry ice for the
:43:00. > :43:08.volcanic centre. There is one finishing touch left.
:43:09. > :43:13.Just like that! Thank you very much. There is a lot of competition
:43:14. > :43:20.between the two chefs to see who has the biggest eruption. We can eat it
:43:21. > :43:22.straight away. There is a hole in the board. I don't find it a good
:43:23. > :43:27.eat. I think he was right to tone down
:43:28. > :43:34.the sweetness but he could have added a little more booze.
:43:35. > :43:38.You can see the remaining desserts and more importantly which chefs
:43:39. > :43:41.make it to the banquet in about 20 minutes or so. Still to come this
:43:42. > :43:45.morning on Saturday Kitchen Live. Simon Hopkinson has more simple and
:43:46. > :43:48.stunning home cooking for us. After preparing his idea of the perfect
:43:49. > :43:52.toastie he's making easy but delicious chocolate pots. It's
:43:53. > :43:56.Doctor Who Day here on BBC One of course, so Jun and Aggi better keep
:43:57. > :43:59.an eye out for any Darl-EGGs! We wouldn't want either of them to end
:44:00. > :44:01.up getting EGGs-terminated! That's the Saturday Kitchen omelette
:44:02. > :44:05.challenge, live a little later on. And will Bill be facing food heaven,
:44:06. > :44:08.Indian spiced roast chicken with pilau rice? Or his food hell pan
:44:09. > :44:12.fried liver with sauteed cabbage and onion rings? You'll have to wait
:44:13. > :44:17.until the end of the show to find out which one he gets. Now, next up
:44:18. > :44:20.is a chef who took a break from the restaurant scene but he's back now
:44:21. > :44:33.and we're very glad. It's Jun Tanaka. So what are you making for
:44:34. > :44:39.us today? I'm doing a venison cooked in a spiced salt crust with
:44:40. > :44:45.caramelised chicory. If you can start by making the
:44:46. > :44:47.sauce. It is a straightforward venison jus.
:44:48. > :44:54.So, with a little bit of port as well? Yes. And then I add carrots,
:44:55. > :44:58.onions, port red wine and beef stock.
:44:59. > :45:04.Let's start frying off the beef. For the salt crust I have black
:45:05. > :45:09.peppercorn, juniper berries, star anise and cinnamon sticks. I am
:45:10. > :45:14.grinding that up and making a bread dough out of salt, water, egg white
:45:15. > :45:20.and flour. Now I have done a salt-baked fish,
:45:21. > :45:25.but not venison before? It is an amazing way of cooking lean meat.
:45:26. > :45:30.Lean meat, if it is cooked in the oven it can dry out.
:45:31. > :45:36.This dough protects it. It protects it from drying out. Also, it infuses
:45:37. > :45:42.it with this wonderful flavour of the spices and the salt.
:45:43. > :45:46.Like the fish you don't touch the crust, just eat the inside.
:45:47. > :45:50.Exactly, unless you have a mother-in-law you don't like, just
:45:51. > :45:57.don't tell her! Not that I have one of those! You are digging yourself a
:45:58. > :46:06.hole there. I don't have one of those! See! Now,
:46:07. > :46:10.the venison in the pan. I was going to say you have come
:46:11. > :46:18.back from erica but no doubt you will be going back there tonight? !
:46:19. > :46:22.Possibly! I don't think that they get Saturday Kitchen in Thailand.
:46:23. > :46:27.So, America you have been there? Yes, doing a show for the Food
:46:28. > :46:31.Network. It was a cooking competition called Chopped. The best
:46:32. > :46:38.way to describe it, you can relate to this, it is Ready Is itted Cook
:46:39. > :46:44.on steroids. That kind of thing. So a mystery box, four ingredients and
:46:45. > :46:51.then it is a knock-out competition, and you have to essentially chop the
:46:52. > :46:57.other guys from the competition. You have won one part, then you won
:46:58. > :47:05.the entire lot? Half of it was luck. One of the main courses was, I mean
:47:06. > :47:13.they put really weird ingredients but it was frog's legs, tofu, orange
:47:14. > :47:20.and a bottle of gin. So cook that in half an hour. It was a main course
:47:21. > :47:24.dish. So I prepared all of the frog's legs, and then I thought it
:47:25. > :47:28.would take two minutes to cook. Picked up the bowl where they were
:47:29. > :47:34.marinading in and dropped the whole lot on to the floor.
:47:35. > :47:40.I did Ready Steady Cook for seven years, the best I got was a tea
:47:41. > :47:50.towel. That is all that they gave me.
:47:51. > :47:56.Now we have the stock in there with the carrots, onions, thyme and the
:47:57. > :48:00.port. What about the venison? Because the venison is cooking in
:48:01. > :48:04.the crust it is not colouring up in the oven. So I will give it that
:48:05. > :48:09.roasted flavour before putting it inside the crust. With the crust,
:48:10. > :48:18.once it is together, just wrap it in cling film and then I will rest it
:48:19. > :48:23.in the fridge for about one hour. It does work with all sorts. You can
:48:24. > :48:32.do this with a roast piece of beef, lamb. You can take out the spice,
:48:33. > :48:38.change it to thyme or mint. And the venison, what section do you
:48:39. > :48:41.have there? The saddle. So, you really don't want to
:48:42. > :48:46.overcook it. Yes, with big pieces of meat it must
:48:47. > :48:51.rest when it comes from the oven. By the time you rest it has gone cold.
:48:52. > :48:58.You put it back in the oven. You get rid of that as it comes out and it
:48:59. > :49:04.sits in the salt crust and rests, absorbing the flavour of the salt
:49:05. > :49:10.and spices and also keeping it hot. Right I have in the sauce some
:49:11. > :49:18.butter and chicory as well. Now I will roll out the dough.
:49:19. > :49:23.The last time I was with you you were working on Pearl, now you are
:49:24. > :49:28.working on a new place? It is a project I have been working on for a
:49:29. > :49:34.year. Working with a partner, a friend of mine Jim. Working oen a
:49:35. > :49:38.couple of sites, securing it and hopefully I will open it up next
:49:39. > :49:42.year. Very different from the last restaurant. It will be a relaxed
:49:43. > :49:48.French restaurant with Mediterranean influences. All of the dishes made
:49:49. > :49:52.for sharing. Very casual atmosphere and a lot cheaper than my last
:49:53. > :49:55.restaurant. There is a little stock going in
:49:56. > :50:00.here. You are cooking that with rorng and lemon in there. What are
:50:01. > :50:05.you doing now? With the salt crust. I have rolled it out to half a
:50:06. > :50:12.centimetre in thickness. Cut to a crust. Then I will wrap it
:50:13. > :50:19.completely inside this crust. I press it together and it's really
:50:20. > :50:23.easy to work with. All you have to do if there are holes is to squeeze
:50:24. > :50:29.it together. So it must be air-tight? Exactly.
:50:30. > :50:33.Then put a hole in the top to use that to tell how the venison is
:50:34. > :50:37.cooked. Into the oven at 225 for about 11
:50:38. > :50:42.minutes. For Christmas you could make it in
:50:43. > :50:47.advance, and pop it in the fridge and cook it as you need it? Yes. You
:50:48. > :50:53.can cook it for one person, four, it is just a bigger piece of meat with
:50:54. > :51:00.a bigger salt crust. That sauce has been reducing now. I
:51:01. > :51:13.will finish it with a little bit of butter.
:51:14. > :51:22.For all of the recipes they are at bbc.co.uk/saturdaykitchen. : Look at
:51:23. > :51:26.that. If you can bring that out to the table, all the guests will be
:51:27. > :51:31.impressed. Even the vegetarian! And smell that,
:51:32. > :51:34.it is amazing. And with the Christmas spices as
:51:35. > :51:41.well. Take it out.
:51:42. > :51:47.While it is resing, stick your metal secure in there.
:51:48. > :51:56.Before you open it up? Yes. Put it in to absorb the heat. If there is
:51:57. > :52:06.any kitchen roll, take it out and then touch it to your lip. You can
:52:07. > :52:10.check it is medium rare if it is just warm.
:52:11. > :52:16.The hotter it is, the more cooked it is.
:52:17. > :52:24.The meat has been cooked in the salt crust, it is a gentle heat so you
:52:25. > :52:31.should get this edge-to-edge pink colour because of the way it's been
:52:32. > :52:35.cooked in a gentle heat. It does look fantastic. .
:52:36. > :52:45.There is the chicory. Beautiful.
:52:46. > :52:48.And orange and venison is perfect together.
:52:49. > :52:54.There is the sauce. That is reduced down. The liquid we had reduced with
:52:55. > :52:57.a little bit of butter, salt and pepper.
:52:58. > :53:04.Straight over the top. It looks delicious. Give us the name
:53:05. > :53:14.of the dish? It is the spice crusted venison.
:53:15. > :53:21.And here is the left over crust? Right.
:53:22. > :53:24.And of course no need to season this.
:53:25. > :53:30.Wow. Look at that. It looks amazing. When you say spiced-infused, what do
:53:31. > :53:38.you have in there? Salt, peppercorns, juniper berries, star
:53:39. > :53:42.anise and cinnamon. Hmm! A big zing of spices. Delicious.
:53:43. > :53:49.A great way to cook it. Right we need wine to go with this. We sent
:53:50. > :53:58.our wine expert Tim at Ken to York. Let's see what he has chosen to go
:53:59. > :54:03.with Jun's delicious venison. -- Atken.
:54:04. > :54:07.Jun, with your rich venison dish, I have to choose a red wine. Not just
:54:08. > :54:13.because of the port and the red wine in the sauce but what I am after is
:54:14. > :54:23.something Italian but not too much with a good depth of flavour. The
:54:24. > :54:28.oak root is this Rioja. It works nicely with the chicory, but I have
:54:29. > :54:37.decided to go with an unoaked wine it works better with the dish. I am
:54:38. > :54:41.heading to the south, I am have the Les Dauphins Cotes Du Rhone
:54:42. > :54:45.Villages. This is a blend based on the green ash grape. It loves
:54:46. > :54:51.sunshine. It is grown all over the Mediterranean, Australia, and
:54:52. > :55:00.California. It has 30% Syria and -- Syrah. It is coming from Avignon and
:55:01. > :55:06.typical with the spicy subtle reds. On the nose it is a wonderful
:55:07. > :55:11.aromatic note. With notes of blackberry and bramble. On the
:55:12. > :55:17.palette, the fruit sweetness works beautifully with the venison, the
:55:18. > :55:25.caramelise ed, the onion and the port. The herb l notes pick up on
:55:26. > :55:34.the thyme, mint, pepper and garlic, but the taniness are softened by the
:55:35. > :55:42.spicy salt crust. Jun, your wonderful venison deserves a
:55:43. > :55:46.wonderful autumnal wine. Cheers! Cheers. What do you think of this?
:55:47. > :55:51.I'm not so sure. I think it works well with the
:55:52. > :55:58.venison dish, but I would not drink this sitting at home.
:55:59. > :56:07.What do you think? It is OK. I, for me, obviously cider is my drink! We
:56:08. > :56:10.can get you a cider. That would be a classic pick nick, cider and
:56:11. > :56:16.venison. I don't think that for me the wine
:56:17. > :56:21.hits it. There is too much tannin in it.
:56:22. > :56:33.That is what I was going to say! While they discuss the wine and
:56:34. > :56:42.venison. -- let's get back to the Great British Menu.
:56:43. > :56:45.Michael is first to cook. He blew away the fellow chefs and judges
:56:46. > :56:49.with the main course. The fish course is also in the running for
:56:50. > :56:52.the banquet mennure. Dooking For Doughnuts raised laughs for the
:56:53. > :56:58.judges in presentation, but they were not impressed with the taste.
:56:59. > :57:02.Michael starts off the plate by dotting the chilli and lime ring
:57:03. > :57:06.with icing. Filling the doughnuts with passionfruit cream and topping
:57:07. > :57:13.the jellies with diced pineapple and mint. Next, the Pienaar koled aow in
:57:14. > :57:17.frozen glasses, before assembling the comedy presentation. He ropes in
:57:18. > :57:23.Daniel and Tom to helpline the doughnuts on to the frame with candy
:57:24. > :57:28.laces. Finally, he adds passionfruit doughnuts on top of the pina coladas
:57:29. > :57:41.and he is ready to serve. Thank you for the help, guys! It
:57:42. > :57:53.looks wonderful! OK, so it is messy. Can you demonstrate? I'm going in.
:57:54. > :57:59.Come on! Come on! Wow! Got it! Is this really the banquet dish. Is
:58:00. > :58:07.this the finest dessert this country can offer? Well, prob able. I have
:58:08. > :58:11.no problems. I think it is lovely! The penultimate chef is Aiden Byrne.
:58:12. > :58:17.He has fish and main courses in contention for the menu. His dish, a
:58:18. > :58:22.sweet burger, a quirky taste on the dessert course was criticised by the
:58:23. > :58:30.judges in the regionals. Aiden starts by putting a pineapple burger
:58:31. > :58:36.on to the bun. He rolls a deep fried pineapple chips into coconut. He
:58:37. > :58:42.adds cooked watermelon and pipes on cream cheese. The sweet burger is
:58:43. > :58:52.topped with a sesame seed lid. Finally, rum on the rocks.
:58:53. > :58:58.I hope it comes with a pina colada! Oh, that will put hairs on your
:58:59. > :59:01.chest! I don't think Aiden intended on anybody to comment on it until
:59:02. > :59:08.they downed the shot. I think it is a bit of a disaster.
:59:09. > :59:19.What happened to your sense of humour, Prue. It is fantastic! Who
:59:20. > :59:26.cares, hey? Last to cook is big-hitting Daniel Clifford. He is
:59:27. > :59:32.aiming to end the week with a bang. His coconut cheesecake, candyfloss
:59:33. > :59:35.and Pienaar koled aow has a very entertaining presentation. The baby
:59:36. > :59:43.pineapples are on the board. Followed by a pina colada served in
:59:44. > :59:47.a coconut. He follows with pineapple cubes, whipping up candyfloss to
:59:48. > :59:50.create the explosion on the pineapple top. Finally, a quenelle
:59:51. > :00:08.of coconut sorbet. I love the music. All I can say is
:00:09. > :00:15.last but not least! One, two, three, hey! Hang on, there is stuff inside.
:00:16. > :00:20.Inside this pineapple there are layers of pineapple and cream. Last
:00:21. > :00:26.time it was cheesy, this time it is like a mascarpone it is so light. It
:00:27. > :00:32.is absolutely delicious. It is beginning to get difficult. We have
:00:33. > :00:38.too many puddings. No we do not. You can never have too many puddings!
:00:39. > :00:42.Cooking complete. All that the chefs can do now is wait for the judges'
:00:43. > :00:57.scores. Shall we get them in? I'm getting my
:00:58. > :00:59.serious face on! Well, good evening chefs.
:01:00. > :01:04.I'm sure you would like to know which are the three chefs to win the
:01:05. > :01:15.last chance to cook at the final banquet.
:01:16. > :01:18.In fourth place is... Peter. Congratulations. Michael, Daniel and
:01:19. > :01:23.Richard. We have to decide from all of the
:01:24. > :01:28.dishes that have gone through, what menu will be the Red Nose Day menu.
:01:29. > :01:36.So we have to ask you to go away while we quarrel about that.
:01:37. > :01:42.So we have a choice of three in each course and a choice of four in the
:01:43. > :01:47.fish course. It is an embarrassment of riches.
:01:48. > :01:52.That will blow them away. Oliver there are times that I think
:01:53. > :02:00.you have the mark of a genius. Thank you!
:02:01. > :02:15.Finally, it is decision time. First, the starter.
:02:16. > :02:20.The contenders are... Tom's chicken, Colin's gazpacho and Raymond's
:02:21. > :02:31.stout. The chefs cooking at the final banquet will be... Tom.
:02:32. > :02:39.Congratulations! Good for you. Well it has been a lot of fun for us
:02:40. > :02:48.too. Especially the fish course. The contenders are, once again, Tom's
:02:49. > :02:53.scallops, Aiden's prawn cock tail, Michael's cod father and Daniel's
:02:54. > :03:06.turbot. The chef cooking the fish course at the banquet will be...
:03:07. > :03:11.Aiden! You made it! Congratulations. Right now for the main course. The
:03:12. > :03:18.one that everybody always wants to win. In contention we have our
:03:19. > :03:24.wildcard, Richard for your red egg Guinea fowl. Michael for your goat
:03:25. > :03:28.tagine and Aiden with your long-horned beef. Well, I am
:03:29. > :03:36.delighted to announce that the chef to cook the main course at the
:03:37. > :03:42.banquet will be... Michael! Congratulations.
:03:43. > :03:49.So, just the desserts left. Daniel it could be your pineapple
:03:50. > :03:56.spectacular, Richard, will Lenny bring you luck, or Michael? The
:03:57. > :04:14.winner is... Richard and! And... Daniel!
:04:15. > :04:20.Can see how all the chefs get on at the final banquet on nest weeks
:04:21. > :04:24.show. Right, it's time to answer a few of your foodie questions. Each
:04:25. > :04:28.caller will also help us decide what Bill will be eating at the end of
:04:29. > :04:35.the show. So who do we have first on the line?
:04:36. > :04:40.the show. So who do we have first on the Sue, what is your question? I
:04:41. > :04:44.have pheasant, I normally roast them. I would love something
:04:45. > :04:48.different. Anything spicy. Spicy, pheasant, casserole from the
:04:49. > :04:55.freezer. Well, pheasants tend to be dry. Cook
:04:56. > :05:00.the legs separately from the crown. With that, I would poach it in
:05:01. > :05:06.chicken stock and flavour it with lots of herbs. Cook the roasted legs
:05:07. > :05:12.separately with spaces -- spices and with the crown, after 20 minute,
:05:13. > :05:17.brown it in the pan, add the spices to that and serve it with shredded
:05:18. > :05:27.brussel sprouts and chestnuts. And the same spices for the mixture
:05:28. > :05:35.you can use for the pheasant as you did for the venison? Yes.
:05:36. > :05:40.There you go. Treat them separately. What dish would you like to see at
:05:41. > :05:49.the end of the show? Well, I do love liver but I'm going for curry! Thank
:05:50. > :05:52.you, Sue! Jack from Cornwall, are you there, Jack? What is your
:05:53. > :05:58.question. I have a boneless pork shoulder. I
:05:59. > :06:04.was wondering what to do with it? Do you want to take that again? Pork
:06:05. > :06:12.shoulder. It has loads of fat. Salt it over night. Rock so salt, black
:06:13. > :06:18.peppercorns, thyme bay leaf and garlic. Then wash it off and slowly
:06:19. > :06:20.cook it in oil or duck fat for three to four hours. It will fall off the
:06:21. > :06:30.bone. That is great. Any ideas? Put it in
:06:31. > :06:33.the oven for 24 hours at 70 degrees. Really slowly but beautiful
:06:34. > :06:38.crackling over the top, but remember to salt it.
:06:39. > :06:45.Bury it in the garden, I say with a bay leaf! Some chefs would do that,
:06:46. > :06:50.trust me! What dish would you like to see, food heaven or food hell?
:06:51. > :06:56.It's got to be food heaven. Thank you.
:06:57. > :07:03.And Gwen from North Wales. In a town I cannot pronounce, so tell us where
:07:04. > :07:09.you are from... Bodelwyddan. Yes, that is where you are from! What
:07:10. > :07:14.question do you have for us? I have a loin of lamb. I would, I have seen
:07:15. > :07:22.you cooking it previously but I cannot remember how you cooked it.
:07:23. > :07:31.You have a lovely loin of lamb. I would sale it off in a pan with -- I
:07:32. > :07:38.would seal it off in a pan with thyme and garlic. Roasted then in
:07:39. > :07:44.the oven for 30 minute, make sure it is pink.
:07:45. > :07:50.Then serve it with lovely Swede. A bit of roasted vegetables.
:07:51. > :07:54.You can treat it like a steak. Wrap it in a cabbage leaf and fire
:07:55. > :07:57.it from a canon. Or that option as well.
:07:58. > :08:04.What dish would you like to see, food heaven or food hell? Oh,
:08:05. > :08:09.heaven. Right it is time for the omelette challenge. Aggi, I'm sure
:08:10. > :08:14.you would like to get on the board. Both of you. The usual rules apply,
:08:15. > :08:17.a three-egg omelette cooked as fast as you can.
:08:18. > :08:36.This is pressure. Three, two, one, go!
:08:37. > :08:49.LAUGHTER Oh! What just happened? ! It that
:08:50. > :08:54.was so intense! The cons station, you see.
:08:55. > :09:01.There are some omelettes you need a fork, some you need a straw --
:09:02. > :09:06.concentration. Is that supposed to be an omelette.
:09:07. > :09:12.Sorry, I don't want to intrude. Do you want to try some, Bill? Sure.
:09:13. > :09:18.Sure? You have a week to recover. It is not like any other omelette I
:09:19. > :09:23.have ever had before. This is an emergency omelette. I need an
:09:24. > :09:29.omelette now! It tastes omeletty. Not the fluffiest I have ever had.
:09:30. > :09:33.What about this one, Bill? You can be the deciding factor.
:09:34. > :09:40.There is a lot of carnage here. A lot of eggshells. Now, at least this
:09:41. > :09:43.it resemblees more an omelette. They are both pretty good, but this is
:09:44. > :09:55.more omeletty. That is the category, ain't it? !
:09:56. > :10:02.Well done. #7 So, Jun? Oh, it is timed as well.
:10:03. > :10:13.Jun, you did it in 17.28 seconds. However, according to Bill and he is
:10:14. > :10:18.the judge... Sorry mate. You know I have not voted on the
:10:19. > :10:24.food heaven and food hell dish? I realise that but I'm three up
:10:25. > :10:30.already! Then this one here. See see, that is a bit of an omelette.
:10:31. > :10:36.Now we have Aggi who has failed to get on the board in the last five
:10:37. > :10:45.attempts. You did it in 16. 56 seconds. Could this go here? What do
:10:46. > :10:52.you reckon? I reckon it is on the pan of glory.
:10:53. > :10:59.No, they are both going in the bin. That is outrageous! So, will Bill
:11:00. > :11:07.get his idea of food heaven, the roast chicken and spices or food
:11:08. > :11:13.hell, the liver. Before that we are going to see some more from Simon
:11:14. > :11:22.Hopkinson. First he has a gourmet sandwich to show us. I'm off! A
:11:23. > :11:27.snack may be a snack but a special snack is unforgettable. When a
:11:28. > :11:31.little trouble is taken, even the most obvious can be extra delicious.
:11:32. > :11:39.I'm going to make a sandwich, but not just any old sandwich. Let's
:11:40. > :11:43.daul a gourmet sandwich. This crispy ham and cheese sandwich is very
:11:44. > :11:49.clever. The first time I munched on this was in a most famous bar in
:11:50. > :11:57.Venice. Of course, we need fine ingredients. Choose the best for the
:11:58. > :12:06.job. Use a cheese of your choice. Gruyere has a lovely melting
:12:07. > :12:15.quality. Grate it into a food processor, a tablespoon of Worcester
:12:16. > :12:20.sauce, Tabasco and a teaspoon of dried mustard powder. A pinch of
:12:21. > :12:24.salt. So, all in, let's give it a whizz.
:12:25. > :12:29.About halfway through, add a touch of cream but only if the mixture
:12:30. > :12:36.seems too stiff. If not, then leave it out.
:12:37. > :12:42.That's fine. This mixture is hardly worth making in small quantities.
:12:43. > :12:47.Bur kept in a saled container, it will keep for -- in a sealed
:12:48. > :12:52.container, it will keep for three to four weeks.
:12:53. > :12:58.I am obsessed with mustard. I like all sorts. Then add the ham. Remove
:12:59. > :13:03.the crusts for a neat look. Then into nice little fingers. Coat the
:13:04. > :13:08.sandwich with olive oil and cook on a very low heat nool crusted and
:13:09. > :13:17.golden on both sides. Right, I think that they are ready.
:13:18. > :13:28.And there it is. It certainly has that crunch. It's
:13:29. > :13:32.just deeply savoury and very danty. Often when staying with friends and
:13:33. > :13:37.helping to cook dinner, inevitably the subject of pudding has everyone
:13:38. > :13:42.excited and chocolate is always a hit. This chocolate dessert is
:13:43. > :13:46.something I've been making for over 25 years. Although the ingredients
:13:47. > :13:50.are simple it is careful cooking that produces the perfect chocolate
:13:51. > :13:55.pot. I'm going to put some cream in here.
:13:56. > :14:03.This dessert is all about chocolate, but I also want a hint of vanilla
:14:04. > :14:08.for added fragrance. So I'm adding some here. Take the seeds out, not
:14:09. > :14:16.everlast bit, but it helps to loosen them. Vanilla podz are found in good
:14:17. > :14:20.food shops and most supermarkets. So warm this in the cream, it does
:14:21. > :14:26.not need to boil. To strongly flavour the cream with the vanilla,
:14:27. > :14:31.leave it to steep for a good half an hour. Now for the chocolate.
:14:32. > :14:39.I don't know many people who can resist it.
:14:40. > :14:46.The town of Roanne in the heart of France produces fabulous chocolate.
:14:47. > :14:53.Since the 16th century, the country has had a love affair with this
:14:54. > :14:58.exquisite ingredient. Chocolate would not exist without
:14:59. > :15:03.the Lord Coe bean. It grows in particular parts of the world
:15:04. > :15:08.including Brazil and Indonesia. These beans are from Madagascar. The
:15:09. > :15:12.beans are roasted and crushed until all you are lift with is a anybody.
:15:13. > :15:18.The heart of the bean. The anybodies are sour. So sugar and Lord Coe
:15:19. > :15:27.butter are added. Here I'm using dark chocolate with a high
:15:28. > :15:36.percentage of Lord Coe. -- cocoa. 7 70% is about right. This makes my
:15:37. > :15:42.chocolate pots very good. I'm breaking in 125 grams of dark
:15:43. > :15:46.chocolate. So that's the indulgence part.
:15:47. > :15:52.Slowly warm the chocolate and the milk until it merits. For me, the
:15:53. > :15:57.chocolate and sweet-stemmed ginger are made for each other. Jars of
:15:58. > :16:03.preserved ginger are to be found in the baking section. I reckon that we
:16:04. > :16:09.need one per pot. Finally sliced. No big lumps in there. It depends on
:16:10. > :16:15.how much you like ginger. Mrop it in the bottom.
:16:16. > :16:19.A touch of ginger syrup in there as well. Now for the rest of the
:16:20. > :16:25.ingredients. One happied tablespoon of icing sugar, two egg yolks and a
:16:26. > :16:32.teaspoon of ground ginger. The mixture needs air beating into it.
:16:33. > :16:43.So whisk it until lightly thickened. Remove the vanilla pod before mixing
:16:44. > :16:55.everything together. Pour it over the chopped ginger.
:16:56. > :17:01.Lots of licking goes on here! Place the pots into a deep baking tray and
:17:02. > :17:06.surround it with hot water. This helps them to cook evil. The kettle
:17:07. > :17:15.has gone off the boil for about 15 minutes, that is good.
:17:16. > :17:24.Then bake it in the oven for about an hour. The surface of the pot
:17:25. > :17:30.needs to form a little crust. This is exactly the moment. You see
:17:31. > :17:36.this crust? This is just right. I'm going to take them out. I don't want
:17:37. > :17:40.them to cook any longer. Once cooled, cover them and put in the
:17:41. > :17:53.fridge. For the best results, leave them here for six hours.
:17:54. > :17:59.I like to serve the chocolate pots straight from the fridge as I prefer
:18:00. > :18:07.them really cold. Hmm! The ginger is good.
:18:08. > :18:14.This little pot tastes exstrav gant, but it is the chocolate, the good
:18:15. > :18:25.chocolate. It does make something very, very special -- extravagant.
:18:26. > :18:28.There'll be more from Simon on next week's show. Right, it's time to
:18:29. > :18:33.find out whether Bill is facing either food heaven or food hell.
:18:34. > :18:37.Your food heaven would be this chicken which I'd marinate in a
:18:38. > :18:40.whole host of Indian spices then roast and carve into a homemade
:18:41. > :18:46.curry sauce. It's served with pilau rice on the side. Or you could be
:18:47. > :18:50.facing your food hell, liver. I'll pan fry it then serve it with deep
:18:51. > :18:56.fried onion rings, mash potato and sauteed hispi cabbage. I like the
:18:57. > :19:01.way that the spices are laid out on a lovely plate. At home it would be
:19:02. > :19:10.chaos. Well, there you go. Well, if it was
:19:11. > :19:14.up to these guys, Aggi would have chosen liver.
:19:15. > :19:20.But Jun chose the food heaven. So, lose that liver out of the way.
:19:21. > :19:26.Guys if you can get the onions ready for the sauce to go with this. So,
:19:27. > :19:28.finally chopped onions, through and then chopped again.
:19:29. > :19:33.Nice. Nice and fine.
:19:34. > :19:37.Excellent. A very sharp knife. Now we were talking about travels,
:19:38. > :19:41.you have travelled all over the world on this tour. You have tasted
:19:42. > :19:45.all manner of different stuff. I mentioned some of the things.
:19:46. > :19:52.Fruit BA That was one.
:19:53. > :19:56.It was gamey. A bit batty. I ate that ten minutes abroad. One of the
:19:57. > :20:02.locals where I was cooking it. I said to him what does the bat taste
:20:03. > :20:09.like? He said it tasted like rat. I told him that was not help! I was
:20:10. > :20:14.watching the DVD yesterday the owl story was funny? It is surreal,
:20:15. > :20:18.really. Travelling through rural China. We came to a restaurant. It
:20:19. > :20:22.was one of those, you start to think this is odd it is not like your
:20:23. > :20:26.ordinary Chinese restaurant. There were other creatures there. Snakes
:20:27. > :20:31.and cats and odd-looking birds. There was an owl in a cage. We
:20:32. > :20:38.thought it was just a pet one. Like some sort of mascot. No, it was
:20:39. > :20:42.on the menu. It seemed bizarre. So we sort of haggled with him and
:20:43. > :20:48.bought it. We liberated it from the restaurant.
:20:49. > :20:57.But it seems bizarre, though. And not much meat on an owl, I would
:20:58. > :21:01.have thought? Right we have the onions frying away for the curry. We
:21:02. > :21:07.have the toasted spices here. That will go in the blender. These are
:21:08. > :21:10.the fine array of spices you were on about.
:21:11. > :21:15.Oh, in the lovely dish there. That is the one.
:21:16. > :21:20.Bring me my spice dish! I wish it was like that.
:21:21. > :21:27.Of course it is! We are going to blend these fine. They have
:21:28. > :21:31.fenugreek seeds, cinnamon, toast them off and then marinade the
:21:32. > :21:38.chicken. So let's get the onions browned. Jun will explain the rice.
:21:39. > :21:46.It is pill you rice with cinnamon, curry leaf and card mon, Basmati
:21:47. > :21:50.rice there in water and just cook that.
:21:51. > :21:58.It smells wonderful already. I like the way that the chicken is
:21:59. > :22:03.displayed on its own plinth. Wow! That is intense. Now, water is going
:22:04. > :22:13.in there. I think that is up my nose. Then we
:22:14. > :22:19.take the chicken off the plinth! Remove the chicken. Is there a
:22:20. > :22:24.chicken remover or do you have to do that yourself? ! You have lost me.
:22:25. > :22:29.That was your first job on television, I was a chicken remover!
:22:30. > :22:33.What is that. Fresh curry leafs.
:22:34. > :22:43.Lovely. Tomato puree and tomato sauce.
:22:44. > :22:54.Tinned tomatoes blended. We have powdered turmeric.
:22:55. > :22:57.That is in. The stock is in, the water is in.
:22:58. > :23:11.The rice is happening. Remove the chicken from the plinth!
:23:12. > :23:15.Chicken! We are going to cut this... Wow! You nearly had it! Is that just
:23:16. > :23:21.to tell it who is the boss! There. to tell it who is the boss! There
:23:22. > :23:28.There is no culinary reason for that.
:23:29. > :23:35.Ha! You don't have to follow this recipe if you want.
:23:36. > :23:41.Shake your fist at it. Do you want to put it in the
:23:42. > :23:47.fridge There you see, who is laughing now? ! In the fridge?
:23:48. > :23:51.What's that? Is that a freezer? There is one in the fridge as well.
:23:52. > :23:58.I will take that one out. Look at that. That was quick.
:23:59. > :24:04.A little bit of oil. Now in the oven.
:24:05. > :24:12.Which one? Any one you want. Wow! Look at this, it is like NASA!
:24:13. > :24:17.Happy with that? Brilliant. The rice is done. This is the sauce.
:24:18. > :24:21.That is coming up. That looks amazing.
:24:22. > :24:30.Now we have to portion the chicken. Watch this.
:24:31. > :24:43.OK. Look at this, fantastic. You like
:24:44. > :24:48.that? I do like that. It is like an autopsy! I like the way you are
:24:49. > :24:56.doing that, but I'm terrified with the sharpness of these knives.
:24:57. > :24:59.Mine is like a critic the -- cricket bat.
:25:00. > :25:05.So the rice is there, cooked down with bay leaves, onions and cloves.
:25:06. > :25:12.We have the sauce here. Aggi didn't see this bit, but,
:25:13. > :25:20.butter... You wouldn't have that in Iceland.
:25:21. > :25:24.At least not that much! A bit of salt.
:25:25. > :25:28.In an artful salt and pepper arrangement! Coriander.
:25:29. > :25:32.I love it. Magic.
:25:33. > :25:37.It looks fantastic. It has these wonderful colours in it. The green
:25:38. > :25:40.of the coriander, the redness of the sauce.
:25:41. > :25:45.You have 30 seconds to talk about it.
:25:46. > :25:49.Can I have a little dob of it. Oh, yeah... Lovely. Curry, a bit of
:25:50. > :25:55.spice. Not too hot. A bit of coriander. It is all happening.
:25:56. > :26:05.What about the rice, then? Jun can explain how it is cooked. Sweated
:26:06. > :26:21.onion, card mon, cinnamon, curry leaves, water.
:26:22. > :26:31.-- dard mum. And now we have our chicken.
:26:32. > :26:42.I feel like someone important, like a lord.
:26:43. > :26:46.You know what what I mean? Now we finish this with some black pepper
:26:47. > :26:56.over the sauce. This is it done? That is it.
:26:57. > :26:59.Now I will pour the sauce over the top.
:27:00. > :27:18.There is something burning, is that OK? Yeah, you will be fine there,
:27:19. > :27:22.Bill. Chuck a lager over him. That is it.
:27:23. > :27:31.OK. Here we go. So this is food heaven for me.
:27:32. > :27:37.It will be. Delicious! Fantastic! It is just the
:27:38. > :27:44.right amount of heat. It is not too spicy. That's the butter in the end.
:27:45. > :27:48.There is the chilli in there, the wonderful turmeric, the spices, the
:27:49. > :27:59.chicken, the rice. This is fantastic. Food heaven! And we have
:28:00. > :28:10.a Malbec 2012, pts 7. 99. To go with this. Tim has chosen this one.
:28:11. > :28:15.-- ?7. 99. So remember the last leg of the tour
:28:16. > :28:21.is this coming Friday. November the 29th at Wembley Arena.
:28:22. > :28:28.Come down. It will be a party. A fantastic stage, you are on it and
:28:29. > :28:43.trees! Trees, films, music, the band. Cheers to Tim Atkin for the
:28:44. > :28:46.wine choices! All of today's recipes are on the website. Go to:
:28:47. > :28:49.bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow
:28:50. > :28:52.morning over on BBC2 at 10am in our Best Bites programmes. In the
:28:53. > :28:54.meantime, have a great day and enjoy the rest of your Doctor Who weekend.
:28:55. > :29:02.Bye!