:00:13. > :00:22.Good morning. We have the big guns in the studio today. Get ready for
:00:23. > :00:37.
:00:37. > :00:42.a foodie treat. This is Saturday Welcome to the show. Cooking with
:00:42. > :00:48.me live in the studio are two brilliant chefs. First, one of the
:00:48. > :00:51.greatest chefs Scotland has produced, he wrote that bit, he is
:00:51. > :00:57.the trail-blazing champion, of Scottish produce, it is the
:00:57. > :01:01.brilliant Tom Kitchin. Next to him, a man who needs no introduction,
:01:01. > :01:09.this man knows more about food than anybody I know.
:01:09. > :01:15.He has taught everybody to cook from Marco Pierre White, even
:01:15. > :01:20.guardan Ramsey. It is, making a rare TV a peerns, it is the
:01:20. > :01:26.brilliant Pierre Koffmann. Good morning to you both.
:01:26. > :01:31.So, no producer pressure, Tom? not at all.
:01:31. > :01:36.What are you doing? A saddle of lamb.
:01:36. > :01:40.Inspired by Pierre Koffmann. I have twisted it to my own style. That is
:01:40. > :01:50.stuffed with spinach? Yes, and kidney and red pepper. It should be
:01:50. > :01:53.good. Sounds good to me Pierre? Follow
:01:53. > :02:02.that. I am doing a cuttlefish bolognaise.
:02:02. > :02:08.It is a joke with the traditional spaghetti Bolognese.
:02:08. > :02:18.It is a brilliant dish. Two different dishs to look forward to.
:02:18. > :02:19.With our fantastic line-up of foodie films from Rick Stein,
:02:20. > :02:29.Celebrity MasterChef and Sport Relief 2012.
:02:29. > :02:38.Now, our special guest, he sprung to fame when he sang Walking On The
:02:38. > :02:42.Air. That was 20 years ago. He is now on TV, presenting and on radio,
:02:42. > :02:48.it is Aled Jones. You are a big foodie? I am.
:02:48. > :02:54.I love my food. And the chefs here today. Three
:02:54. > :03:00.Michelin stars, you have to be a proper chef to have that! Thank you
:03:00. > :03:07.very much! I will be cooking food heaven or food hell for you, it is
:03:07. > :03:13.based on your food heaven ingredient or food hell ingredient.
:03:13. > :03:18.So, food heaven, what would it be? Roast beef. Comfort food, but
:03:18. > :03:25.beautiful, I think. Something that you can do without
:03:25. > :03:29.being a proper cook ?! Absolutely. What about the dreaded food hell?
:03:29. > :03:35.Anchovies. I don't understand them. They are too salty.
:03:35. > :03:44.Well, we have fresh ones today. I could make the perfect Sunday
:03:44. > :03:51.lunch, roast roast. The beef is seasoned and served
:03:51. > :03:54.medium rare. Served with carrots, peas, gravy and Yorkshire puddings.
:03:54. > :04:01.Or the food hell, warm anchovade with radishes, Caesar salad and
:04:01. > :04:08.deep-fried anchovies. There is a dipping sauce to go with
:04:08. > :04:13.radishes. A Caesar salad and anchovies fresh, rolled and fried
:04:14. > :04:23.in cayenne purpose. Sound good? Yeah! Now if you would
:04:24. > :04:31.
:04:31. > :04:38.like to ask a question on the show, You can put your questions to us
:04:38. > :04:42.live later on. If you get on the show, we are asking if you should
:04:43. > :04:47.be giving Aled Jones food hell or food heaven.
:04:47. > :04:51.Right, now to the kitchen. All the way from Scotland it is the
:04:51. > :04:56.brilliant, Tom Kitchin. You are first to get your dish out of the
:04:56. > :05:00.way, then you can relax, is that right? A little bit like that.
:05:00. > :05:06.right? A little bit like that. So, on the menu is what? We have
:05:06. > :05:13.the saddle of lamb. So, with the bones, this is where
:05:13. > :05:22.the chops come from? Absolutely. So, we take that in half, remove
:05:22. > :05:26.the excess fat from the lamb. You, James, are going to chop the onions.
:05:26. > :05:30.The apricots and the olives. All of the chopping, basically.
:05:30. > :05:37.So, how is this inspired from a dish that you had when you were
:05:37. > :05:44.working at Tom Claire? You were working there five years? Yes. I
:05:44. > :05:49.thought I was a hot-shot 18-year- old. I thought I was the bees,
:05:49. > :05:56.knees, then I suddenly met the chef's size 12 shoe! He has calmed
:05:56. > :06:01.down a lot now! It was five great years. A massive influence on my
:06:01. > :06:06.whole cooking career, really. How does this dish influence you?
:06:06. > :06:11.Which part of the dish are you using? We used to bone the lamb
:06:11. > :06:18.like this and do the same stuffing, but the garnish has changed into my
:06:18. > :06:20.own style. So I want to batten the fat out to get it nice and thin. So
:06:20. > :06:27.there are no big bits of fat in there.
:06:27. > :06:29.There are lots of onions here? is a compote. We are cooking it
:06:29. > :06:34.with pepper. We are wrapping it in a little bit
:06:34. > :06:40.of muslin cloth. So you get the flavour of the peppers, but you
:06:40. > :06:45.don't have to pick them out. In there are the apricots? Yes,
:06:45. > :06:50.that is for the sweetness. A touch of garlic as well? Yes.
:06:50. > :06:56.OK, so this is for the lamb. Now, the dishes that you do at your
:06:56. > :07:01.restaurant, they are hearty, for a Michelin-star menu, they are decent
:07:01. > :07:06.portions? Yes, exactly. If you go to Pierre Koffmann's, you get a
:07:06. > :07:11.decent portion. People want to be fed. There is not so much poncey
:07:11. > :07:16.food going on in the kitchen. It is all about the produce.
:07:16. > :07:20.In Scotland if they don't get fed properly, they don't come back!
:07:20. > :07:24.you can't find the produce there, you cannot find it anywhere?
:07:24. > :07:29.Exactly. So what is on the menu at the
:07:29. > :07:34.moment? What is in the season for now? We are starting to come into
:07:34. > :07:38.spring. The lamb is coming, the peas, the first asparagus to come.
:07:38. > :07:46.We work our menus depending on the seasons.
:07:46. > :07:49.We want that hotter. OK. Right, you want to do this Sechuan
:07:49. > :07:54.pepper here? Into the muslin, please.
:07:54. > :08:00.So, wrap it around. So, I put the spinach into the pan
:08:00. > :08:05.with a little bit of olive oil. So this is just used as a little
:08:05. > :08:09.infusion in there? Yes. What is different to that spinach to what
:08:09. > :08:18.we have here? This will be a part of the garnish.
:08:18. > :08:23.This is a good way to do this. Take a hot pan and olive oil, take the
:08:23. > :08:27.fork studded with the garlic clove and use it to mix the spinach, you
:08:27. > :08:29.get the mild flavour of garlic into the spinach.
:08:29. > :08:33.There is stock going in there as well.
:08:33. > :08:39.That is cooked for how long? That is cooked for about 20 minutes.
:08:39. > :08:45.Nice and slowly. Funnily enough, there you have it.
:08:45. > :08:52.We are wilting that one down. Wow want me to do the pepper?
:08:52. > :08:56.the pepper into little dices and then the olives and mix it with the
:08:56. > :09:06.kidney. So with the pepper? I put it on the
:09:06. > :09:16.naked gas here. I burnt it you can put it the if -- you can put it in
:09:16. > :09:16.
:09:16. > :09:24.the oven if you wanted. Am I doing OK? Fine! He is saying
:09:24. > :09:30.nothing, he is just looking at you! Is it still the same look? Yes!
:09:30. > :09:35.a lot softer now! So, the spinach has wilted now.
:09:35. > :09:39.We put that in the pan. Then we squeeze that. We want to get all of
:09:39. > :09:44.the excess water out of the spinach. The great thing about using this,
:09:44. > :09:48.keeping with the little bit of fat on there, it allows you to wrap it
:09:48. > :09:53.up? Exactly. It is important to keep it on.
:09:53. > :09:57.But it is a little tricky to do it yourself? You can get the butcher
:09:57. > :10:06.to do it. I'm sure that they would be more
:10:06. > :10:11.than happy to do it, especially on the Saturday morning! We have the
:10:11. > :10:21.chopped olives in here. I'm going to fry the kidneys.
:10:21. > :10:29.
:10:29. > :10:39.If you would like it ask a question live later on. All of the recipes
:10:39. > :10:50.
:10:50. > :10:55.running! So we chill that down. We are going to put it on to the raw
:10:55. > :10:59.meat. Season the meat. That is very important. What you can do is chop
:10:59. > :11:05.rosemary and put it into the fat if you wanted to.
:11:05. > :11:12.You put the kidney in here? Yes, it is in there. So there is a lovely
:11:12. > :11:20.sweetness from the purpose and the kidney. Fold the belly fat over
:11:20. > :11:24.like so... Take a bit of crepe on I seem to use this every week.
:11:24. > :11:30.It is great. People don't use it that much. In France they use it,
:11:30. > :11:36.but not in the UK. It is like edible cling film. You
:11:36. > :11:41.must be careful not to put on too much, but this is what I learned
:11:41. > :11:46.working at Tom Claire. You fall back on it now.
:11:46. > :11:51.In rehearsal, when the chef taught me how to do this tying technique
:11:51. > :11:56.here, he gave me one opportunity to learn it. I did not learn it the
:11:56. > :12:00.first time. I said how things have changed. With my chefs I do exactly
:12:01. > :12:04.the same test if you show a young chef how to tie a piece of meat and
:12:04. > :12:09.they get it straight away, you are pretty impressed.
:12:09. > :12:17.You have done that a few times before? I have.
:12:17. > :12:24.He is happy! All these years later. Exactly.
:12:24. > :12:29.So we are going to seal this. Yes, seasoning is important.
:12:29. > :12:32.Get that coloured. I will put onions in as well. That
:12:32. > :12:41.will add a nice little bit of garnish.
:12:41. > :12:46.There is a sink to wash your hands. So this is roasted in the oven. You
:12:46. > :12:52.want the colour tonne. -- colour on it.
:12:52. > :13:00.You have to cook it, but not too high a heat. If it bursts, of
:13:00. > :13:08.course the spinach will pop out. What temperature and how long?
:13:08. > :13:13.will take about 15 minutes, at about 200 degrees.
:13:13. > :13:21.Then it is important to rest this? Yes, that is rested. That is rested
:13:21. > :13:30.for about eight minutes. Trim one end and trim the other.
:13:30. > :13:38.With our special... I suppose that the sweetness of this goes well
:13:38. > :13:42.with pork? Lovely with pork. I pull off the string like so...
:13:42. > :13:50.Excuse me. You can see how it has held together.
:13:50. > :13:56.And the crepette has just melted into it.
:13:56. > :14:00.I can see you are raising your game today! I had to push the boundaries
:14:00. > :14:07.a wee bit today. There is the compote. Happy? Yes.
:14:07. > :14:11.So, this is a great dish. The compote is great to do at home.
:14:11. > :14:15.Often when you are eating in restaurants, the sauces have been
:14:15. > :14:25.reduced for hours. The compote is a good one to do at home it is
:14:25. > :14:30.quicker. Then these onions which have been
:14:30. > :14:33.roasted, we can just separate the little cups of the onions and make
:14:33. > :14:40.that a little bit chefy because the chef is here.
:14:40. > :14:47.Happy with that? I think I am. Tell us the name of the dish?
:14:47. > :14:56.stuffed saddle of lamb with red onion compote.
:14:56. > :14:59.Relax. Done! Thanks! I have to say it looks superb! What does it taste
:14:59. > :15:06.like though? Have a seat over here. Dive into that.
:15:06. > :15:11.It is a great thing. With that cut of meat it is a solid piece of meat.
:15:11. > :15:16.It is, with the lovely fat as well, that is where all the flavour is.
:15:16. > :15:19.It is obviously Welsh lamb? Well! Coming into the season now the
:15:19. > :15:24.lamb? Beautiful. Really great.
:15:24. > :15:29.The idea is to get a big mouthful as by the time it goes down that
:15:29. > :15:33.end... That is great. The stuffing you can mix and match?
:15:33. > :15:38.You don't have to use kidney. The compote is good it can be done at
:15:38. > :15:44.home. It does not involve roasting veal and lamb bones to make the
:15:44. > :15:54.sauce. Very nice. It makes me 20 years
:15:54. > :15:54.
:15:54. > :15:57.younger! So we need wine to go with this. We sent Tim to choose the
:15:57. > :16:04.this. We sent Tim to choose the wine. What did he choose to go with
:16:04. > :16:12.Tom's lamb? I have come here to find some wines for Saturday
:16:12. > :16:17.Kitchen! Let's go. Tom, you will not be surprised to
:16:17. > :16:21.hear I will choose a red wine to go with the lamb dish it is a classic
:16:21. > :16:27.match, after all, but I want something to work well with the
:16:27. > :16:32.spicyness and the sweetness with the red onion compote. There is a
:16:32. > :16:37.couple of options from Spain, but I have chosen something that is a
:16:37. > :16:45.traditional classic. It is the Marques de Montino Rioja Crianza
:16:45. > :16:52.2008. Rioja is one of the most famous wines, not just from Spain,
:16:52. > :16:59.but all around the world. On the label is Crianza, that mean it is
:16:59. > :17:05.is young, as opposed to a reserva which is more woody and mature. On
:17:05. > :17:10.the nose... This is approachable and aromatic. There are notes of
:17:10. > :17:15.wild straub and red cherry and hints of vanilla on the oak. The
:17:15. > :17:23.palette, there is an impression of sweetness that compliments the red
:17:23. > :17:27.onion and apricots in the compote. It has the structure of the
:17:27. > :17:31.granache grapes, a perfect foil for the meatiness of the lamb. Tom,
:17:31. > :17:36.this is a modern take on a traditional style of wine it works
:17:37. > :17:43.brilliantly with the lamb! I hope you like it.
:17:43. > :17:47.What do you reckon? For �5 it is a bargain! We like that in Scotland.
:17:47. > :17:49.That will be selling out all over the country. That is a really good
:17:49. > :17:53.wine. I think it goes well with the lamb.
:17:53. > :17:59.Not one to drink on its own, but certainly with food.
:17:59. > :18:06.It kills the fat of the lamb. I would not drink it on its own,
:18:06. > :18:11.but with that, perfect. Later on, the recipe from the legendary man
:18:11. > :18:16.at the end of the table, it is procedure peer. On the menu? We are
:18:16. > :18:21.doing cuttlefish bolognaise. I am helping him make it.
:18:21. > :18:31.Now, it is time for more Rick Stein's Food Heroes. He is
:18:31. > :18:35.
:18:35. > :18:41.celebrating pork, but first it is Roast duck always seems to be
:18:41. > :18:43.which offsets the richness of the duck - petit pois a la Francais.
:18:43. > :18:46.I start by gently frying some spring onions,
:18:46. > :18:48.then I slice up some lettuce hearts- and add them too, stir them around,
:18:48. > :18:51.and next the peas. I'm using frozen peas - stir those in.
:18:51. > :18:54.Add a little amount of water and some salt,
:18:54. > :18:59.leave that to simmer away gently with the lid on for ten minutes.
:18:59. > :19:01.Meanwhile, I make mashed potato.
:19:01. > :19:05.I am very particular about it and I only use a ricer.
:19:05. > :19:13.Anyone who purees potatoes in a blender is out of their mind.
:19:13. > :19:18.Now just pass that through once and- I only add milk, butter and salt,
:19:18. > :19:22.that's it, and the briefest of stirring to keep it nice and airy.
:19:22. > :19:27.Now back to the peas. I am adding beurre manie to thicken them.
:19:27. > :19:31.The duck is ready. It's crazy to think that a noble thing
:19:31. > :19:37.like this Aylesbury duck is going out of fashion. Sometimes I despair.
:19:37. > :19:40.To make the gravy, I pour off all the fat
:19:40. > :19:43.leaving the juices in the pan.
:19:43. > :19:46.Put it back on the heat, add some potato water,
:19:46. > :19:51.stir up all the caramelised juices with a wooden spoon,
:19:51. > :19:56.pour in the juices from resting the- duck, then some redcurrant jelly.
:19:56. > :20:02.This isn't my own redcurrant jelly - I like to make it. It's bought,
:20:02. > :20:06.and it's like the most durable piece of red rubber I have ever seen!
:20:07. > :20:08.Gosh!
:20:08. > :20:14.I've got it, anyway. So just check the seasoning now,
:20:14. > :20:24.Very nice. A bit salty, but it won't matter
:20:24. > :20:33.
:20:33. > :20:38.Sometimes I put chicken stock in, but there is so much flavour in a roast duck that I don't need to.
:20:38. > :20:41.If you are cooking British dishes, I don't like wine in them or a lot of strong flavours,
:20:41. > :20:43.because with something like Aylesbury duck, which is fantastically flavoured,
:20:44. > :20:46.why smother it with a load of sauce? All you taste then is the sauce.
:20:46. > :20:48.All I am trying to do is nurture the flavour of that duck
:20:48. > :20:50.with a little essence of a duck and- a little potato water and butter.
:20:50. > :20:52.It dawned on me about how many skills are being lost,
:20:52. > :20:55.because it's much easier to slice a- duck in half, stick it in the oven
:20:55. > :20:58.and plonk it on the customer's plate.
:20:58. > :21:01.Personally, I'd like it delicately carved at the table
:21:01. > :21:04.and served with these vegetables and this clean-tasting gravy
:21:04. > :21:10.and the mashed potato.
:21:10. > :21:16.I have come here to Roger Clarke's farm, which reminds me so much of our own when I was a child.
:21:16. > :21:19.He's a traditional Suffolk farmer.
:21:19. > :21:23.Roger's animals are taken to a local abattoir and then supplied to a butcher only five miles away.
:21:23. > :21:27.What's so special about these, then? Well, you've got a good length here,
:21:27. > :21:29.plenty of chops,
:21:29. > :21:34.and look at his back end, lookat the lovely leg of mutton on that,
:21:34. > :21:41.and hopefully he'll transmit that to his progeny.
:21:41. > :21:46.Roger also keeps Suffolk large black pigs, yet another traditional- breed which is fast disappearing.
:21:46. > :21:49.I still say that an animal has got to be content to thrive.
:21:50. > :21:56.I still like them like thisand I still think they taste better.
:21:56. > :22:06.I can't think of a better dish than- this to do Roger's pigs justice.
:22:06. > :22:27.
:22:27. > :22:29.There is such a tendency to go for lean pigs,
:22:30. > :22:32.but the glory of good pork is in the fat.
:22:32. > :22:34.I am going to make the Chinese dish- of crispy belly pork.
:22:34. > :22:37.First, give it a dry marinade of Szechuan pepper, salt, peppercorns.
:22:37. > :22:41.So to bring out the flavour, I am just roasting them in a skillet.
:22:41. > :22:47.Now crush them, then add a couple of teaspoons of Chinese five-spice,
:22:47. > :22:52.some sea salt and finally, some sugar.
:22:52. > :22:55.I just gently mix that through with a pestle
:22:55. > :23:02.and sprinkle this aromatic spice mix on the flesh side of the belly pork.
:23:02. > :23:06.This crispy belly pork is literally- one of my favourite dishes,
:23:06. > :23:09.and I reckon the restaurant that does it best
:23:09. > :23:14.is the Barbecue King in Sydney.
:23:14. > :23:18.The Chinese cooks there think we are crazy, because we consider this the cheapest cut of pork,
:23:18. > :23:21.but to them, it's the best.
:23:21. > :23:24.So I have coated that in that lovely marinade,
:23:24. > :23:27.and I'll leave that on this tray for about eight hours,
:23:27. > :23:30.and the salt and all those aromatic- flavours will permeate the flesh
:23:30. > :23:35.and give it a fantastic flavour.
:23:35. > :23:38.The next thing is to roast the pork
:23:38. > :23:44.above water, in an extremely hot oven, so it will be steaming as well as roasting.
:23:44. > :23:46.While it's in the oven, I am going to cook the rice -
:23:46. > :23:51.one cup of long-grain rice, two cups of water.
:23:51. > :23:55.I prepare the vegetable, bok choi.
:23:55. > :24:00.The Chinese call it the spoon vegetable, because the stalk looks like a soup spoon.
:24:00. > :24:02.Put in a steamer,
:24:02. > :24:07.lid on for about six minutes, until still slightly crunchy.
:24:07. > :24:12.The sauce is a little sunflower drop of roasted sesame oil, oil,
:24:12. > :24:14.which gives it a nutty flavour,
:24:14. > :24:18.oyster sauce and finally some soy. A quick stir and then off the heat.
:24:19. > :24:23.Thanks to supermarkets, vegetables like this are now widely available,
:24:23. > :24:27.and what surprises me is how quickly they catch on with everyone.
:24:27. > :24:32.In the old days it needed a special- trip down to London's Chinatown.
:24:32. > :24:36.Just nap the bok choi with the oyster sauce and dish up the rice.
:24:36. > :24:39.Chinese rice should be just slightly sticky
:24:39. > :24:42.so you can eat it with chopsticks.
:24:42. > :24:47.Now the pork. So often with roast pork you expect a lovely crispness,
:24:47. > :24:51.but it doesn't happen. But belly pork is perfect -
:24:51. > :24:54.there is so much fat under the skin.
:24:55. > :24:58.As I cut it you can see it is crispy on top and moist underneath,
:24:59. > :25:02.and it's because the skin has exposed to the oven's searing heat,
:25:02. > :25:08.but the meat underneath has been bathed in steam.
:25:09. > :25:13.I must say, was there ever a higher- sense of greedy anticipation
:25:13. > :25:17.than me cutting this up? The smell is just fantastic.
:25:17. > :25:23.The smells of hot five-spice, Szechuan pepper and pepper.
:25:23. > :25:28.The skin is so fantastically crispy, I can't WAIT!
:25:28. > :25:32.This is indubitably my favourite Chinese dish.
:25:32. > :25:35.See the knife going through that crackling.
:25:35. > :25:38.Here we go, pile it right up.
:25:38. > :25:42.Now this is serious banquet cooking.
:25:42. > :25:52.Look at that! What do you think?
:25:52. > :26:02.
:26:02. > :26:02.That
:26:02. > :26:03.That looked
:26:03. > :26:06.That looked delicious.
:26:06. > :26:09.That looked delicious. Now for the masterclass this week, I want to
:26:09. > :26:16.show you something that three viewers have written in about. They
:26:16. > :26:23.want to know how to make the perfect choux pastry. It is first
:26:23. > :26:28.of all not thought to be French, but Italian. 15 who, they said it
:26:28. > :26:31.was invented, but the French nicked it! It is true! Now, this is a
:26:31. > :26:35.combination of flour, water, butter and eggs.
:26:35. > :26:38.So, the first thing is to place the So, the first thing is to place the
:26:38. > :26:42.water in. Always cold water to start off with.
:26:42. > :26:48.Then the butter. You need to dice it up beforehand. If you put it in
:26:48. > :26:54.a block it takes longer to melt and by the time it has melted, the
:26:54. > :26:59.recipe has adapted and changed. So you end up with less water than you
:26:59. > :27:06.started with as it also evaporates. Now, sugar and salt. A little bit.
:27:06. > :27:10.It is optional. Then the flour. The secret of the choux pastry is to
:27:10. > :27:15.allow the water to come to the boil while the butter is melting. So
:27:15. > :27:19.what you don't want to do is end up with a solid block of butter and
:27:19. > :27:24.the water boiling away. So bring it to the boil and then we add the
:27:24. > :27:28.flour. That is just about coming up to the boil now. You can see it is
:27:28. > :27:34.more or less melted. Throw in the flour. It is this part that is the
:27:34. > :27:39.important bit. Keep it on the heat. On the stove. Always using a wooden
:27:39. > :27:44.spoon. A whisk will not work it goes lumpy to start off with. That
:27:44. > :27:49.is not good, but as you heat it up, and start to cook it on the stove,
:27:49. > :27:54.that flour starts to pop. It is that popping that you need. You
:27:54. > :27:59.have to cook it for a minute. Still on the high heat. This
:27:59. > :28:04.mixture will start to come together. You can see it is loose. As you
:28:04. > :28:10.heat it up it will come away from the side of the pan. Keep it on the
:28:10. > :28:13.heat. Keep mixing it. As it comes away from the pan, it becomes a
:28:13. > :28:20.solid piece. It is almost happening now. It
:28:20. > :28:25.starts to work away from the edges. Which that is. Keep it on the heat.
:28:25. > :28:35.Now you need it to pop. It starts to pop. I was taught that at
:28:35. > :28:35.
:28:35. > :28:39.college it is the noise it makes as the gluten in the flour is heating.
:28:39. > :28:48.It needs to pop to start off with. So on the heat it should sound like
:28:48. > :28:52.it is frying. It is burning my shirt, but
:28:52. > :28:58.definitely popping. You keep it on the heat. Cook it for about a
:28:58. > :29:04.minute. Then take the entire lot and put it in a bowl. The way to
:29:04. > :29:09.add the eggs is important. I never let the mixture go too cold. Add
:29:09. > :29:15.them while it is warm. Leave it to cool a little bit. We are turning
:29:15. > :29:20.this into chocolate eclairs. With that you need a fondant topping.
:29:20. > :29:28.The topping is dark chocolate and water. We warm this up and mix the
:29:28. > :29:33.dark chocolate and the water with icing sugar and cocoa powder. That
:29:33. > :29:38.creates the topping. While we add the eggs, I've been doing this a
:29:38. > :29:42.long time, but not as long as you. Wasn't it two years old when you
:29:42. > :29:48.started singing? Something like that, we did not have electricity
:29:48. > :29:53.in North Wales, so we had to amuse ourselves! I thought that cooking
:29:53. > :29:58.at the age of was young, but two? have always done it I will sound
:29:58. > :30:01.like a freak, but even when my mum was washing my hair, I would
:30:01. > :30:06.harmonise with the noise that the hair drier made or the water made.
:30:06. > :30:11.Singing was in me. Either that or you needed to get
:30:11. > :30:18.out more! I little bit of that! I take it back, you don't need three
:30:18. > :30:22.star tobs a chef! It was a dramatic rise? It was a fluke, though.
:30:22. > :30:30.When you were nine years old, you were in the choir, you were spot
:30:30. > :30:34.bade member of the congress gaiing? A lovely lady, called Nina. She was
:30:34. > :30:39.nagging my mother about taping my voice.
:30:39. > :30:42.She recorded my voice, and without us knowing wrote to a local
:30:42. > :30:48.recording company, asking them to record our voice, so off I went and
:30:48. > :30:55.did an album. It was on sale in Cardiff. A BBC producer heard it
:30:55. > :31:01.and asked me to be a soloist. Just before the first programme went out,
:31:01. > :31:05.the producer rang my mum and dad and said that they would press
:31:05. > :31:11.4,000 coppice of an album. They didn't expect it to sell, but by
:31:11. > :31:16.the end of the week, the album had sold 2 50,000 coppice.
:31:16. > :31:22.That was with Voices from the Holy Land.
:31:22. > :31:27.That was it, four mad years. It was the theme tune to the
:31:27. > :31:34.Snowman that launched it internationally? It was. That the -
:31:34. > :31:42.- was the first time I was ever seen as cool at school.
:31:42. > :31:47.But then there was Walking On Air. Was it 6 million coppice by the
:31:47. > :31:51.time you were 16? Something like that. I was in the right place at
:31:51. > :31:56.the right time. What did you think at 15, 16,
:31:56. > :32:01.whether the voice was about to break? Thank God! I was more
:32:01. > :32:06.interested in girls and Arsenal! I knew I could not sing forever
:32:06. > :32:11.unless I had a very uncomfortable operation. I was threatened with
:32:11. > :32:15.that! I knew I would sing again, whether it was in the businessman
:32:15. > :32:22.or the Albert hail, we would value to wait and see.
:32:22. > :32:29.And Songs of Praise has been going since 1960? Yes, but I've not been
:32:29. > :32:33.doing it since then, but I do Radio 2, Radio 3, Wales. The singing and
:32:33. > :32:37.the albums still. We will get on to that. With this
:32:37. > :32:44.being a masterclass, I have to explain, that these are the eclairs,
:32:44. > :32:48.we stick the paper down with the mixture. Otherwise it will look
:32:48. > :32:53.like the National Lottery ball spinning around. You have to stick
:32:53. > :32:58.the paper down. What we do is you get to that
:32:58. > :33:03.stage... These have little tails on, to stop the tails, with water,
:33:03. > :33:09.press it down. Don't use oil. Just a bit of water.
:33:09. > :33:14.The same thing for the choux. Before it goes in the oven drizzle
:33:14. > :33:18.it with the water. You want steam in there.
:33:18. > :33:24.200 degrees, gas mark seven for about 20 minutes and you have the
:33:24. > :33:28.eclairs. Then we will do the fondant to go
:33:28. > :33:33.with it, but, singing, you are doing it again now. Songs of Praise,
:33:34. > :33:37.but tell us about the tour? This is a cathedral tour. So I will be
:33:38. > :33:44.singing in 16 of the greatest cathedrals in Britain throughout
:33:44. > :33:52.October from the 2nd onwards. Winchester? Sorry, I'm not doing
:33:52. > :33:56.that one. That is the next tour, but I'm going back to Bangor, I
:33:56. > :34:01.have not been back there for 19 years. So it will be weird singing
:34:01. > :34:05.with the choir. So really going back in time. When does it start?
:34:05. > :34:10.October the 2nd. The first is in Norwich then through the month
:34:10. > :34:16.ending in London at the end of October. It will be nice. I sing
:34:16. > :34:21.the spiritual stuff... You have new things as well? Yes, I'm singing in
:34:21. > :34:31.the houses where they were designed to be performanced. And as well as
:34:31. > :34:37.that, the Titanic 100th anniversary? Yes, the wonderful
:34:37. > :34:43.Robin Gibb has written something for the Titanic. He can write a
:34:43. > :34:48.tune, but the music is fantastic. I sing one piece, that is on 10th of
:34:48. > :34:52.April in London in Westminster with the Royal Philharmonic Orchestra,
:34:52. > :34:58.which will be nice. And I'm here making eclairs in
:34:58. > :35:05.south London, great, ain't it?! Now, the eclairs are done. You make two
:35:05. > :35:14.holes at either end? Why? I will show you.
:35:14. > :35:18.Take the whipped cream. In France they use custard and double cream.
:35:18. > :35:23.That is mixed together, but I use double cream. The reason for the
:35:23. > :35:29.who holes is to fill it up easier. You don't want to slice them in
:35:29. > :35:34.half it is the next part that is important. I have made the fondant
:35:34. > :35:40.which is in there. When you eat it, you don't want to spill the cream.
:35:40. > :35:47.So where the holes of the cream are, you dip that end in the chocolate
:35:47. > :35:54.and... That looks good. I tell you! Lamb! Come on! Look at
:35:54. > :36:01.that! This is what it is about! Cuttlefish! You dip this in, just
:36:01. > :36:06.like that we have time to mention the TV series you are doing. Class
:36:06. > :36:10.kaing Destinations. Basically it is like a travel log programme showing
:36:10. > :36:15.the places where Mozarts with born, play a little bit of the music. I
:36:15. > :36:21.did 80 days filming that. It was fantastic. I put on two stone.
:36:21. > :36:26.Thankfully I have lost it! It will be three when you eat these! Yes.
:36:26. > :36:30.Allow that to cool, slightly... That is amazing. Really gorgeous.
:36:30. > :36:40.If there is a cooking skill you would like me eto demonstrate on
:36:40. > :36:45.
:36:45. > :36:51.the show, perhaps you have a tip to What are we cooking for Aled at the
:36:51. > :36:58.end of the show? It could be roast fore rib of beef, served with
:36:58. > :37:00.potatoes, carrots, cabbage, gravy and the perfect Yorkshire pudding.
:37:00. > :37:10.Or warm anchovade with radishes, Caesar salad and deep-fried
:37:10. > :37:14.
:37:14. > :37:17.anchovies, food hell. Some of the viewers and the guests get to
:37:17. > :37:22.decide the final result. Right it is more action from
:37:22. > :37:26.Celebrity MasterChef. Today, the three hopefuls face the toughest
:37:26. > :37:36.challenge yet. To cook for the WI. For one celebrity it is the end of
:37:36. > :37:43.
:37:43. > :37:46.It's been a big week Today, you are cooking
:37:46. > :37:49.for John, me and three food judges from the WI.
:37:49. > :37:51.You three have really worked hard to get to this stage.
:37:51. > :37:58.Today it really counts. Let's cook.
:37:58. > :38:01.They now have just one hour and 45 minutes
:38:01. > :38:05.to cook their three courses.
:38:05. > :38:08.Today's three diners are all prominent cookery judges
:38:08. > :38:15.from the Women's Institute.
:38:15. > :38:19.Amy Willcock judges cookery competitions across the country
:38:19. > :38:23.and is popularly known as the Queen of Aga cooking.
:38:23. > :38:25.Margaret Williams is a WI cookery tutor
:38:25. > :38:28.and food journalist.
:38:28. > :38:38.And Jill Brand is one of the WI's top authors,
:38:38. > :38:40.
:38:40. > :38:45.From the start, TV presenter Tim has struggled with his knowledge of the culinary basics.
:38:45. > :38:47.What's confusing me here is the egg.
:38:47. > :38:57.I imagine it goes in the sauce.
:38:57. > :38:58.
:38:58. > :39:01.What are the three courses that will secure your place in the competition?
:39:01. > :39:02.I'm going fish cakes with tartar sauce
:39:02. > :39:04.and then I'm doing a Chinese-style steak
:39:04. > :39:08.with some deep-fried noodles and some lovely fresh vegetables.
:39:08. > :39:18.And then we've got rhubarb fool with ginger biscuits.
:39:18. > :39:24.
:39:24. > :39:27.Tim, 35 minutes gone.
:39:27. > :39:32.TV presenter Aggie has been plagued- by self-doubt all week.
:39:32. > :39:36.Why you threw away the first pan of sauce, I have no idea.
:39:36. > :39:40.I thought it looked burnt.
:39:40. > :39:50.It's a good, tasty risotto.
:39:50. > :39:50.
:39:50. > :39:52.Aggie, the important question today- - what are your three courses?
:39:53. > :39:55.OK, three courses. Starter, I'm doing an endive salad
:39:55. > :39:57.with some lovely English blue cheese, toasted walnuts
:39:57. > :39:59.and poached pears.
:39:59. > :40:01.Second, I'm doing hake with a salsa verde,
:40:01. > :40:04.crushed potatoes with a bit of spring onion and parsley
:40:04. > :40:06.and then a yummy trifle for pudding.
:40:06. > :40:08.Trifle to the WI! Yes!
:40:08. > :40:11.Can you imagine? Yeah, they're going to love it.
:40:11. > :40:20.Good, I'm really pleased to hear you say that.
:40:20. > :40:23.So it's a question of just keeping your nervesunder control. Absolutely. That's it.
:40:23. > :40:25.So far, actress Margi has impressed- with her honest cooking.
:40:25. > :40:27.That tomato sauce is great.
:40:27. > :40:31.Loads of oregano and lots and lots of garlic, sweet tomatoes.
:40:31. > :40:40.I think that is brilliant.
:40:40. > :40:42.Margi, happy today or stressful or...?
:40:42. > :40:44.I'm a little bit stressed out
:40:44. > :40:46.because the competition's got more fierce now and they've upped the ante.
:40:46. > :40:48.Three courses - what are they, Margi?
:40:48. > :40:52.I'm doing Italian Job tomato soup.
:40:52. > :40:58.It comes from the heart of Liverpool,
:40:58. > :41:01.And then I'm going to do a Marianna fish pie.
:41:01. > :41:03.My mother used to make them
:41:03. > :41:05.and she taught it to my sister, our Marian,
:41:05. > :41:07.and our Marian taught it to me,
:41:07. > :41:09.so it's been passed on down the family.
:41:09. > :41:12.Then I'm doing cream and raspberries with a little whisky in it -
:41:12. > :41:15.Highland Fling.
:41:15. > :41:22.Good. Looking forward to it.
:41:22. > :41:30.First to face the critics is Tim.
:41:30. > :41:33.Think about these starters, now, Tim, please.
:41:33. > :41:38.Go. Do it.
:41:38. > :41:43.Hello, ladies. Hello, Tim.
:41:43. > :41:46.Enjoy. Thank you. A pleasure.
:41:46. > :41:53.Tim's starter is smoked haddock fish cakes with tartar sauce.
:41:53. > :42:00.It's really nice. The fish is well cooked.
:42:00. > :42:02.I think the tartar sauce is very nice.
:42:02. > :42:04.There's a hit of mustard, really nice and tangy,
:42:04. > :42:07.getting those capers zinging through.
:42:07. > :42:08.I don't know whybut I'm really pleasantly surprised.
:42:08. > :42:18.Absolutely lovely, these, but I do hope he made the mayonnaise.
:42:18. > :42:23.
:42:23. > :42:24.I'm running out of time. Seven minutes for your main course.
:42:24. > :42:26.How long's that steak going to take? Four minutes.
:42:26. > :42:28.Are you going to put the pan on now, then?
:42:28. > :42:37.And then at least it's hot while you chop your veg, eh? That's it.
:42:37. > :42:45.Four minutes before these mains go out.
:42:45. > :42:50.90 seconds and they've got to go.
:42:50. > :42:55.Well done, Tim.
:42:55. > :43:02.Hello. OK? Hello, again.
:43:02. > :43:04.Tim's main is Chinese-spiced steak,- marinated in sesame and soy,
:43:04. > :43:08.served with stir-fried pepper, courgettes, carrots and fennel
:43:08. > :43:14.and deep-fried rice noodles.
:43:15. > :43:16.Oh! Very tender. It's beautifully cooked.
:43:16. > :43:18.That's perfect. Look at that. So juicy.
:43:18. > :43:22.I think putting the fennel into the vegetables has given it a different dimension.
:43:22. > :43:26.The steak is really tender, very nicely cooked.
:43:26. > :43:29.The vegetables are colourful, pleasing to the eye,
:43:29. > :43:32.but these rice noodles are a disaster
:43:32. > :43:36.because you can't really eat them unless you use your fingers.
:43:36. > :43:46.They look good but they're not for me.
:43:46. > :43:50.
:43:50. > :43:52.You've got to go now, Tim. Ready to- rock and roll, mate. All right.
:43:52. > :43:57.I've got to trust my balance, here.
:43:57. > :43:58.Oh, God.
:43:58. > :44:01.Not one single timing issue from Tim. Bang on.
:44:01. > :44:04.Bang on time.
:44:04. > :44:07.LAUGHTER
:44:07. > :44:10.Don't laugh at me, I've...
:44:10. > :44:14.Erm, your final dish for the day is- in-season rhubarb fool
:44:14. > :44:20.with a lovely ginger biscuit.
:44:20. > :44:26.Oh, it's got lots of rhubarb in it.- Oh, yes.
:44:26. > :44:29.I'm a little disappointed with the rhubarb fool.
:44:29. > :44:33.It's not quite right. It's not quite balanced.
:44:33. > :44:35.I just find it very sweet
:44:35. > :44:38.and I'd expected it to be much more zingy.
:44:38. > :44:41.I don't find it as sweet as I think Jill does.
:44:41. > :44:45.I like the sharpness of the rhubarb
:44:45. > :44:47.with the lovely crisp ginger biscuit.
:44:47. > :44:49.I quite like that.
:44:49. > :44:53.SNAP Well, they certainly snapped.
:44:53. > :45:03.I think the biscuits are the best bit.
:45:03. > :45:07.
:45:07. > :45:08.You
:45:08. > :45:08.You can
:45:08. > :45:15.You can see
:45:15. > :45:20.You can see which of the celebrities gets sent home by Gregg
:45:20. > :45:23.and John later on. Still it to come, Saturday Kitchen Live and you can
:45:23. > :45:29.see the special Celebrity Omelette Challenge, all in aid of Sport
:45:30. > :45:34.Relief 2012. The boys went head-to-head, but who
:45:34. > :45:42.took home the trophy? Find out later. The last time Tom was here,
:45:42. > :45:45.he had to compete against Thomas Kehler, today it is the turn of the
:45:45. > :45:49.talented, Pierre Koffmann. Find out later.
:45:49. > :45:56.That is on the Celebrity Omelette Challenge coming up live. What are
:45:56. > :46:01.we cooking for Aled at the end of the show? Will it be food heaven or
:46:01. > :46:03.food hell? There is a roast roast or a warm anchovade with radishes,
:46:03. > :46:06.Caesar salad and deep-fried anchovies. Cooking next is one of
:46:06. > :46:13.the greatest chefs cooking in Britain today. This time, he is
:46:13. > :46:17.cooking with us for the very first time it is the three-Michelin-
:46:17. > :46:21.starred Pierre Koffmann. It took me five years to get you on the show!
:46:22. > :46:26.It was your dream for me to come on the show.
:46:26. > :46:31.It is! What is on the menu? It is cuttlefish bolognaise.
:46:31. > :46:41.So, everybody know what is is a cuttlefish. It is from the sea it
:46:41. > :46:42.
:46:42. > :46:47.looks beautiful. It is the type of fish you give to a budgie! He
:46:47. > :46:52.didn't say that in rehearsal! you are starting with the base of
:46:52. > :46:56.the cuttlefish? The big job is to clean the cuttlefish. They have ink.
:46:56. > :46:59.If you burst the bag of ink, you have a terrible mess everywhere. So
:46:59. > :47:04.have a terrible mess everywhere. So the first job is to clean it.
:47:04. > :47:09.This is done. This is fine. If you find the opening of the bag, put it
:47:09. > :47:14.in the bag. Is it cleaned similar to squid?
:47:14. > :47:20.Exactly the same. I use cuttlefish as it is more
:47:20. > :47:28.traditional. When I was young you could not find ink. I was doing
:47:28. > :47:32.scallops in ink sauce. The only way to get the ink was to
:47:32. > :47:40.buy the cuttlefish. You used to employ people like me
:47:40. > :47:45.to get the ink out! Is that right? Yes! So this is vacuumed? Yes, you
:47:45. > :47:50.want to express it and put it in the freezer. It will be solid like
:47:50. > :47:56.a rock. From there you can slice it very, very fine. You can get these
:47:56. > :48:02.on the internet. That goes in the freezer. This is
:48:02. > :48:08.the key to this thing. It is what looks like the pasta it is a very,
:48:08. > :48:15.very clever dish. The next job is to cut the fish in
:48:15. > :48:20.small pieces to make the Bolognese. When you came here, it was not the
:48:20. > :48:25.food that brought you here, but the rugby? No, in 1970, the food in
:48:25. > :48:32.England was not at its best. Rugby was more interesting. I decided to
:48:32. > :48:40.come to London to see the French beat England... Come on! Did they
:48:40. > :48:45.beat them? I don't remember! We did it so many times! Who are the
:48:45. > :48:48.champions at the moment? The Welsh, of course! Moving on.
:48:48. > :48:54.The Welsh have to win from time to time.
:48:54. > :49:01.I'm not saying anything! It was rugby that brought you to the UK.
:49:02. > :49:09.I was lucky to find a job by pure luck with the Roux brothers.
:49:09. > :49:13.You went on to be their head chef at the Waterside? Yes, at the time
:49:13. > :49:19.they had bought it. They asked me if I wanted to be the head chef. I
:49:19. > :49:23.was 24. To be the head chef at 24 is quite interesting.
:49:23. > :49:27.It can be scary too. But I decided to be the head chef
:49:27. > :49:31.there. Was seven years you were there?
:49:31. > :49:38.It was seven fantastic years. I enjoyed it. The countryside,
:49:39. > :49:43.working like a slave, but I enjoyed Then, of course, leaving there and
:49:43. > :49:52.setting up now the most famous restaurant that London has ever
:49:52. > :50:01.seen, the Tante Claire? Yes, I started in 1977.
:50:01. > :50:08.I was in a very small place. In 85 we expanded and bought the
:50:08. > :50:18.shop next door and we made it bigger.
:50:18. > :50:34.
:50:34. > :50:38.From there it was a success. I was working with many other chefs
:50:38. > :50:46.as well, now they are successful on their own.
:50:46. > :50:51.This is the likes of Marco Pierre White? Yes, lots of young chefs now,
:50:51. > :50:57.they eare famous. I'm going back on the cooking torz
:50:57. > :51:07.will burn. First you have to pan- fry the cuttlefish, to extract all
:51:07. > :51:27.
:51:27. > :51:37.of the water. When that is done you drain them.
:51:37. > :51:44.
:51:44. > :51:54.Then we have the pan with the onions, the butter.
:51:54. > :51:54.
:51:54. > :52:00.Here we use the ingredients and all of our fish is wild. We don't use
:52:00. > :52:08.farmed fish. I don't like the smell of farmed fish. I don't use it.
:52:08. > :52:15.Before the restaurant, you did a pop-up restaurant in London? Yes,
:52:15. > :52:22.when I was young I had a dream like a lot of young. When you are young,
:52:22. > :52:26.you want to put on the door, "Gone fishing." I decided to do this
:52:26. > :52:30.restaurant in 2003. For one year I did it. I went
:52:30. > :52:33.travelling all over the world. I really enjoyed it. After I came
:52:33. > :52:38.back to London and I started to be bored.
:52:38. > :52:48.I was doing nothing. I didn't enjoy it.
:52:48. > :52:51.
:52:51. > :53:00.So, I was asked to do the pop-up restaurant on top of the shop
:53:00. > :53:05.Selfridges. In fact it was more an air kitchen it was very open. I
:53:05. > :53:10.lost 12 kilos in three weeks. It was supposed to be for a short
:53:10. > :53:13.time, but it stayed open for a long time? It was supposed to be open a
:53:13. > :53:22.week, we stayed there for two months.
:53:22. > :53:29.I decided to close it. I said I could not do it anymore! During
:53:29. > :53:36.that time we did 3,000 pig's trotters. That is one of your
:53:36. > :53:41.famous dishes? Exactly. So, you have the onions, the butter,
:53:41. > :53:49.the fish, the tomato puree, slightly cook it through.
:53:49. > :53:54.A little bit of chilli flakes. Not too much, I'm not a big fan of big
:53:54. > :54:01.spices. There, a little bit of wine and a little bit of flame. People
:54:01. > :54:06.like that I will get the old cuttlefish out.
:54:06. > :54:14.From there, I add the white wine. No water at all, just white wine.
:54:14. > :54:19.Of course, no-one has ever de-boned a pig's trotter faster than chef
:54:19. > :54:25.himself! I have the Guinness Book of Records for deboning the pig's
:54:25. > :54:28.trotter. You cook this for? It depends on
:54:28. > :54:33.the quality of the cuttlefish, but about 30 minutes.
:54:33. > :54:43.Now, I want you to show us that, while I read this. All of today's
:54:43. > :54:45.
:54:45. > :54:49.recipes are on the website at: Tomorrow I'm sharing my favourite
:54:49. > :54:56.recipes from the years, this is definitely one of them. It is a new
:54:56. > :54:59.series called Best Bites. Set your alarm clock! Now, you need
:55:00. > :55:04.a slicer. It is impossible to do it by hand.
:55:04. > :55:14.It is very hard work. So, you just slice it. That is
:55:14. > :55:28.
:55:28. > :55:34.where it takes the shape of the pasta.
:55:34. > :55:41.That goes into a pan of boiling salted water. That goes straight in.
:55:41. > :55:47.OK, I do one more. They have already eaten, don't give
:55:47. > :55:55.them anymore! I know, but this is so good, they will fight over it.
:55:55. > :55:58.20 seconds is all that it takes. Something like that! There is a
:55:58. > :56:02.sink if you would like to wash your hands.
:56:02. > :56:09.He never gives you the full recipe. I guessed that! I have the butter
:56:09. > :56:16.here. There you go. So these are just in
:56:16. > :56:22.a little bit of butter, sauted off. Right, salt and purpose, when you
:56:22. > :56:32.are ready, a touch? I will let you do it. You have to do it in style,
:56:32. > :56:33.
:56:33. > :56:40.like the Italians. You see they are a nice curly piece
:56:40. > :56:48.of fish. I told you this is so clever.
:56:48. > :56:52.That's it. A bit of cheese if you like it.
:56:52. > :57:00.Not too much. Happy with that? That's it.
:57:00. > :57:06.How brilliant is that? Easy as that. There is parsley in it too! I told
:57:06. > :57:09.you. There you go. It was worth the five
:57:09. > :57:14.years' wait. Have a seat over here and dive N
:57:14. > :57:17.Fantastic. We will. I urge you, you have been to his
:57:17. > :57:20.restaurant if you are ever in London you have to go to his
:57:20. > :57:24.restaurant, this is definitely on the menu.
:57:24. > :57:28.Amazeing. What a great idea. It is superb.
:57:28. > :57:35.Waiting for nobody. They are straight in there. Let's go back to
:57:35. > :57:38.Tim to see what he has chosen to go Tim to see what he has chosen to go
:57:38. > :57:43.with Pierre's beautiful Bolognese. Pierre, I toyed with the idea of
:57:43. > :57:47.serving an Italian white wine with your Bolognese, but I decided that
:57:47. > :57:51.the wine had to be French! I am looking for something that is white,
:57:51. > :57:55.unoaked and full of flavour. Something like this one from the
:57:55. > :58:05.south-west of France, but the dish is so exquisite, I decided to push
:58:05. > :58:07.
:58:07. > :58:14.the boat out. The wine I have chosen is the L'Atelier Miquel
:58:14. > :58:21.Vermentino 2010. This one comes from the south of
:58:21. > :58:26.France. It is made by Lauren Miquel, on the nose, there are pears and
:58:26. > :58:32.citrus. A hint of fennel. On the palette... There is a lovely herbam
:58:32. > :58:39.note. It pandemics up on the herbs and the parsley. There is a salty,
:58:39. > :58:45.almost briney tang. With acidity to part with the tomatos and the sauce,
:58:45. > :58:48.the stronger flavours in the dish. Pierre, this is a special occasion,
:58:48. > :58:53.wine, produced in France. Over to you.
:58:53. > :59:01.I shan't ask you if you are enjoying it, but enjoying the wine?
:59:01. > :59:07.It is a very nice wine it show what is a French and an Italian
:59:07. > :59:12.combination can do. This is genius. This is like the pig's trotter. It
:59:12. > :59:17.will be history forever. He said while that was playing he is coming
:59:17. > :59:24.on again. I will hold him to that right, let's go back to Celebrity
:59:24. > :59:27.MasterChef it is Aggi's turn to Three minutes on your first course,-
:59:27. > :59:37.show her dishs to the WI. Then John and Gregg have to decide which to
:59:37. > :59:37.
:59:37. > :59:47.send home. Let's have a look at There's not much skill in this.
:59:47. > :59:48.Yeah, we can, we can. Good luck. Smile on your face.
:59:48. > :59:51.Well done, Aggie.
:59:51. > :59:53.For her starter, Aggie has made an endive salad
:59:53. > :59:55.with blue cheese, poached pear, walnuts
:59:55. > :00:02.and a sweet mustard dressing.
:00:02. > :00:05.All the flavours are competing and it's all rather slimy in texture.
:00:05. > :00:08.It's supposed to have a sweet mustard dressing.
:00:08. > :00:12.I can't really tell what the dressing is.
:00:12. > :00:15.I think for someone who deals in other people's messes...
:00:15. > :00:25.this is a bit of a mess.
:00:25. > :00:25.
:00:25. > :00:27.That's nice. That looks really good.- Really, really good.
:00:27. > :00:29.Thank you. Ready?
:00:29. > :00:32.Good? Yes. Let's go. Let's take it to them. Come on.
:00:32. > :00:35.Straight back for your dessert, huh?
:00:35. > :00:38.Ladies!
:00:38. > :00:42.Aggie's main is pan-fried hake with salsa verde
:00:42. > :00:48.and crushed new potatoes.
:00:48. > :00:51.I find the salsa verde overpowering with the garlic.
:00:52. > :00:54.Well, Amy, I am totally with you.
:00:54. > :01:04.My first taste of the salsa - so overpowering.
:01:04. > :01:04.
:01:04. > :01:07.A minute or two less cooking, it would have been fabulous.
:01:07. > :01:08.Right - trifle.
:01:08. > :01:18.Yeah. Good.
:01:18. > :01:40.
:01:40. > :01:43.For her dessert, Aggie has made a boozy trifle with banana slices
:01:43. > :01:48.and topped with a toasted oat brittle.
:01:48. > :01:50.I don't think it tastes as bad as it looks,
:01:50. > :01:52.in a funny sort of way.
:01:52. > :01:55.It's not too bad as trifles go.
:01:55. > :01:57.I think having put all the component bits on my spoon and eaten it,
:01:57. > :02:03.the flavours, actually, are really nice.
:02:04. > :02:07.Last to face the cookery judges is Margi.
:02:07. > :02:17.Margi's first course is an Italian Job cherry tomato soup.
:02:17. > :02:23.
:02:23. > :02:29.How are you doing on your fish pies? I just want to get it in the oven.
:02:29. > :02:31.Nice.
:02:31. > :02:33.You don't have to give them too much, you know.
:02:33. > :02:39.You've got two minutes left.
:02:39. > :02:48.I hope they've still got a good appetite left.
:02:48. > :02:51.Hi, girls. Hello.
:02:51. > :02:54.Margi's starter is the Italian Job tomato soup,
:02:54. > :03:02.served with grated Parmesan cheese and croutons.
:03:02. > :03:04.I think it's the correct consistency.
:03:04. > :03:08.Nice balance of flavours and I like- the garnish of cheese on the top.
:03:08. > :03:12.I find this rather pleasant. There's a very good base flavour.
:03:12. > :03:17.A really nice dish.
:03:17. > :03:18.Margi, fish pies - do you need to put your oven up?
:03:18. > :03:21.Or bring them up a shelf? I'll bring them up a shelf.
:03:21. > :03:27.And don't forget your dessert, mate.
:03:27. > :03:30.I don't really know what Marianna fish pie is, do you? No.
:03:30. > :03:32.It might be that it's one of her friends
:03:32. > :03:37.or it's someone who's given her that recipe.
:03:37. > :03:47.You have got about eight minutes left to serve your main course. OK, thank you.
:03:47. > :03:58.
:03:58. > :04:00.Well done, Margi. Thank you. Do you- think they're hot in the middle?
:04:00. > :04:03.Pardon? Do you think your fish pies- are hot in the middle?
:04:03. > :04:05.Yes, I think so.
:04:05. > :04:09.Well, a bit late now, mate, because you're serving. Let's go.
:04:09. > :04:12.I'm losing the plot, now. No, you're not. It's good. Come on.
:04:12. > :04:14.Well done. Thanks.
:04:14. > :04:22.Tell them they've got peas to come. Yes, I will.
:04:22. > :04:28.Thank you, ladies. This is Marianna fish pie.
:04:28. > :04:30.For her main course, Margi has made- Marianna's fish pie,
:04:30. > :04:37.served with peas.
:04:37. > :04:39.Slightly more seasoning in the potato, perhaps?
:04:40. > :04:43.I agree about the seasoning, and maybe the fish is a little overcooked.
:04:43. > :04:46.If we're looking for a high standard of presentation,
:04:46. > :04:48.she should have piped the potato on the top
:04:48. > :04:55.and then given it a nice egg wash to give it a really crispy topping.
:04:55. > :04:57.The thing is it's her mum's pie. It's her mum's.
:04:57. > :04:59.And her mum would have just put it on as she has.
:04:59. > :05:09.She has been true to the recipe. She has.
:05:09. > :05:23.
:05:23. > :05:26.Margi's dessert consists of cream, raspberries, whisky and oats.
:05:26. > :05:28.I don't think the cream's whipped enough.
:05:28. > :05:38.It's far too sloppy.
:05:38. > :05:38.
:05:38. > :05:41.It's what it is. It's just someberries and some cream and whisky,
:05:41. > :05:48.which is what we thought it was going to be.
:05:48. > :05:50.It's been an interesting day
:05:50. > :06:00.becausethey have all put themselves under a lot of pressure.
:06:00. > :06:18.
:06:18. > :06:20.I don't think everybody today achieved those goals.
:06:20. > :06:23.We've got to be sure that whoever we put through today
:06:23. > :06:26.has the ability to maybe win this competition.
:06:26. > :06:36.We have to make a decision.
:06:36. > :06:36.
:06:36. > :06:38.A tough competition and an extraordinary week
:06:38. > :06:41.and you three have fought really hard.
:06:41. > :06:44.Today was a real challenge.
:06:44. > :06:46.We have to look at you three
:06:47. > :06:48.and think about the potential
:06:48. > :06:52.and really, who has the ability to win MasterChef.
:06:52. > :07:00.Because it comes down to that. We have made our decision.
:07:00. > :07:05.The first person leaving the competition...
:07:05. > :07:07.is Margi.
:07:07. > :07:17.Sorry, Margi. OK.
:07:17. > :07:21.
:07:21. > :07:22.You
:07:22. > :07:22.You can
:07:22. > :07:25.You can see
:07:25. > :07:31.You can see more from celebrity celebrity on next week's show.
:07:31. > :07:35.Right it is time to answer some of your foodie questions -- Celebrity
:07:35. > :07:42.MasterChef. Andrew from north Wales is there,
:07:42. > :07:47.what is your question for us? have five kilos of frozen dam sons
:07:47. > :07:53.in my freezer and I don't know what to do with them.
:07:53. > :07:56.You want to make a nice red wine spiced syrup. Store them for months
:07:56. > :08:03.and it will be lovely with a nice pate.
:08:03. > :08:07.He can make a dam son gin, too. That will be nice for next winter.
:08:07. > :08:17.That is right. We will be round to his house! What dish would you like
:08:17. > :08:19.
:08:19. > :08:25.to see at the end of the show? Definitely food heaven.
:08:25. > :08:30.Cheryl, what is your question, you are from West Wales? Yes, I am. I
:08:30. > :08:35.don't know how to cook lamb fillets. It is a fantastic cut of meat. It
:08:35. > :08:41.require as lot of time to cook. The best is to stew it or even to boil
:08:41. > :08:45.Something like an Irish stew? a lot of boiling in it.
:08:45. > :08:55.Lancashire hotpot is a gad one for that one. What dish would you like
:08:55. > :08:56.
:08:56. > :09:06.to see at the end of the show? Definitely food heaven.
:09:06. > :09:19.
:09:19. > :09:26.Charley, what is your question for us? I have some shells of clams.
:09:26. > :09:32.The thing is to mac a sandwich of it. Just open it, steamed slightly,
:09:32. > :09:41.and make a sandwich with it. I was not expecting that one! It
:09:41. > :09:46.sounds good to me. What dish would you like to see at the end of the
:09:46. > :09:49.show? Definitely food hell! Donna from London. What is your question
:09:50. > :09:54.for us? I have fresh herring, I don't know how to cook them.
:09:54. > :10:04.That is difficult to get. There is a herring season in
:10:04. > :10:07.
:10:07. > :10:12.Scotland. We like to flour them in oatmeal with bread uming and pan
:10:12. > :10:21.fry them in butter. Lovely. What dish would you like to
:10:21. > :10:26.see at the end of the show? Delve food heaven. And Marina, what is
:10:26. > :10:33.your question? My niece has asked me to make a banoffi pie for her
:10:33. > :10:39.and 30 of her closest friends. I am wondering what the best recipe is.
:10:39. > :10:44.For 30 people, I would do it on a tray. Slightly different, make a
:10:44. > :10:50.shortbread base, and don't bake that, take the shortbread and dice
:10:50. > :10:57.up bananas, and or slice them. Take the banoffi, which you can buy in a
:10:57. > :11:03.can. Spread that over the top and make a crumble. Sprinkle it over
:11:03. > :11:07.the top. Bake it for 40 minutes, allow it to cool and Serb with a
:11:07. > :11:13.spoonful of vanilla ice-cream, but do it in a tray, you can prepare it
:11:13. > :11:17.now and get it started now. It will last.
:11:17. > :11:21.What dish would you like to see at the end of the show? Definitely
:11:21. > :11:24.food heaven. Right, there you go. Thank you for
:11:24. > :11:29.the calls it is the omelette challenge now.
:11:29. > :11:34.Pierre, your first go at this, who would you like to beat? I don't
:11:34. > :11:41.know. As long as it is a nice omelette. I am pleased.
:11:41. > :11:48.So am ie. The usual rules apply. Let's put the clock ons the screens.
:11:48. > :11:58.A three- egg omelette, cooked as fast as you can. Three, two, one,
:11:58. > :11:58.
:11:58. > :12:06.go! Did you ever make an omelette at La Tante Claire? Yes, it got
:12:06. > :12:16.sent back! It was a customer that came two or three time as week, but
:12:16. > :12:29.
:12:29. > :12:34.I have never seen you concentrate so much! Pretty good. Two that I
:12:34. > :12:38.can eat for the first time ever in about five years! I'm not going to
:12:38. > :12:46.send this one back! That looks great.
:12:46. > :12:50.Exactly. Did you think I would beat him? He was too nice, he let me win.
:12:50. > :12:56.Pretty good. Better than the England football
:12:56. > :13:01.team? Both good omelettes. It is a better omelette than last
:13:01. > :13:08.time, but you did it in over 46 seconds.
:13:08. > :13:14.Pierre... You are good enough to be on our board. I'm not sending it
:13:14. > :13:21.back, even if it was not. You did it in just over 45 seconds. It sits
:13:21. > :13:26.you there. Right, will Aled get his idea of
:13:26. > :13:30.food heaven or food hell? The chefs in the studio will takes mare minds
:13:30. > :13:37.up while you enjoy a little Sport Relief 2012 treat. Last night they
:13:37. > :13:38.raised a �51 million for charity. As part of the fun we held a
:13:38. > :13:44.special Celebrity Omelette Challenge.
:13:44. > :13:48.In case you missed it, here it is I'm in Watford, at the HQ
:13:48. > :13:50.But for some of the players, they face their ultimate test today -
:13:50. > :13:53.it's the Saturday Kitchen Sport Relief Omelette Challenge.
:13:54. > :13:56.Theo Walcott is lightning quick with a football,
:13:56. > :14:00.but will he be as fast with an omelette pan?
:14:00. > :14:03.Glen Johnson - a no-nonsense defender,
:14:03. > :14:08.but can he tackle this basic recipe?
:14:08. > :14:10.Robert Green - unbeatable in goal,
:14:10. > :14:16.but will he be able to beat those eggs into shape?
:14:16. > :14:18.And Scott Parker - a natural leader on the pitch,
:14:18. > :14:22.but can he take command at the hobs?
:14:22. > :14:25.OK, guys, thanks for joining us.
:14:25. > :14:27.The rules of the game are very simple.
:14:27. > :14:29.A three-egg omelette, cooked as fast as you can.
:14:29. > :14:31.The clock stops when the omelette hits the plate,
:14:31. > :14:32.it starts when I blow the whistle.
:14:32. > :14:41.This is two semi-finals to start off with,
:14:41. > :14:51.Scott Parker, Glen Johnson, I want you to go first.
:14:51. > :15:19.
:15:19. > :15:20.and then a final, the winner of which will win this coveted prize -
:15:20. > :15:22.the Saturday Kitchen Sport Relief Omelette Challenge trophy.
:15:22. > :15:23.Scott Parker, Glen Johnson, I want you to go first.
:15:23. > :15:26.Robert Green, Theo Walcott, you're second.
:15:26. > :15:29.Are you feeling confident? No. No?
:15:29. > :15:30.When was the last time you made an omelette.
:15:30. > :15:33.This is the first time, mate. Right, OK. Scott, what about you?
:15:33. > :15:37.You're looking confident. Yeah, looks... Yeah, not really. No!
:15:37. > :15:41.Right, three eggs. Be careful of the shells. Are you ready?
:15:41. > :15:42.Three, two, one...
:15:42. > :15:46.WHISTLE
:15:46. > :15:50.There's a lot of shell in that. There's a bit of shell in it.
:15:50. > :15:53.You're done, you're done, you're done, go, go, go!
:15:53. > :15:54.Bit of this, now, a touch of that. A bit of this.
:15:55. > :15:59.He's chucked a bit of salt in! Why is the butter going brown?!
:15:59. > :16:03.Don't go too hard on it, just gently, gently.
:16:03. > :16:05.It's looking good for your first omelette, though.
:16:05. > :16:09.Remember, it's got to be a cooked omelette.
:16:09. > :16:11.Glen, I think that's dead, you can put it on the plate, now.
:16:11. > :16:12.I need a spatula!
:16:12. > :16:14.There you go.
:16:15. > :16:16.Yeah, well, it's not bad.
:16:16. > :16:18.GONG
:16:18. > :16:23.APPLAUSE
:16:23. > :16:24.This is where we get to taste these things.
:16:24. > :16:26.How do you feel about this, do you think you could have improved it?
:16:26. > :16:29.Yeah, just a bit.
:16:29. > :16:34.Quite a lot of salt, isn't it? Right, let's have a look on here.
:16:34. > :16:35.This is the first omelette I've ever tasted
:16:35. > :16:41.that burnt on the outside and raw in the middle.
:16:41. > :16:46.Scott Parker, you did it in one minute, ten seconds.
:16:46. > :16:51.Glen Johnson, you did it in one minute...and one second.
:16:51. > :16:54.Which means you go through to the final.
:16:54. > :16:58.I'll take that. Take that one.
:16:58. > :17:08.When was the last time you made an omelette? Erm, about a week ago.
:17:08. > :17:24.
:17:24. > :17:25.Not a good start, there, Theo, is it?
:17:26. > :17:27.No, it's not great, it's not great.
:17:27. > :17:37.Get it in the pan, Theo. I don't want to yet. That's not working.
:17:37. > :17:38.
:17:38. > :17:40.A bit of cheese on there to tempt the judge?
:17:40. > :17:41.Oh, we've got an omelette there. That's it.
:17:42. > :17:44.GONG
:17:44. > :17:45.It's done.
:17:45. > :17:54.Shall we taste this one first?
:17:54. > :17:58.Tastes really good as well, quite nutty.
:17:58. > :18:02.With the cheese in there it tastes not too bad, nicely seasoned.
:18:02. > :18:04.Theo Walcott, quick on your feet,
:18:04. > :18:08.not so quick with your hands, are you? No, no.
:18:08. > :18:10.1.25.
:18:10. > :18:12.Robert, I think in the final you might have to speed up,
:18:12. > :18:14.but you are through,
:18:14. > :18:17.you did it in one minute, 12 seconds.
:18:17. > :18:19.Still, pretty respectable time. So there you have it.
:18:19. > :18:29.The final, Robert Green versus Glen- Johnson. Let the battle commence.
:18:29. > :18:31.OK, guys, this is it, this is the final.
:18:31. > :18:41.Glen Johnson and Robert Green, over here, let's go for it now.
:18:41. > :18:47.
:18:47. > :18:49.Three, two, one...
:18:49. > :18:53.WHISTLE
:18:53. > :18:56.You're getting quicker now you're on your second one.
:18:56. > :18:56.I'm used to this.
:18:57. > :18:59.Swirl the butter around the pan, get it in as quickly as possible.
:18:59. > :19:02.Swirl it around, stop it from sticking, straight in.
:19:02. > :19:08.This is the thing. Both level pegging at this point.
:19:08. > :19:12.Have you just switched his gas off?
:19:12. > :19:12.THEY LAUGH
:19:12. > :19:14.You just switched his gas off!
:19:14. > :19:17.I don't mind foul play, but turning- his heat off is another thing.
:19:17. > :19:25.That's it, I still think you can beat him, just draw the eggs away.
:19:25. > :19:26.GONG
:19:26. > :19:30.A bit of a round of applause, there. Two decent omelettes.
:19:30. > :19:33.APPLAUSE
:19:33. > :19:40.This is a pretty good omelette. Better than your first attempt.
:19:40. > :19:41.Could do with a little bit more seasoning.
:19:41. > :19:49.Glen. Choose a good bit. It all looks pretty good to me.
:19:49. > :19:53.Unfortunately, what you did was inexcusable, with the gas,
:19:53. > :19:57.so for that, you're getting a straight red.
:19:57. > :20:01.A straight red for that, which means our winner,
:20:01. > :20:04.with a time of one minute, 25 seconds, you are the winner
:20:04. > :20:05.Glen Johnson, you are our champion.
:20:05. > :20:06.APPLAUSE
:20:06. > :20:09.How does it feel to win a competition such as this,
:20:09. > :20:10.and to win something as exclusive
:20:10. > :20:12.as our trophy that you are holding there?
:20:12. > :20:14.It's fantastic.
:20:14. > :20:16.It's the first trophy I've ever won cooking an omelette,
:20:16. > :20:17.so I'm over the moon.
:20:17. > :20:20.Commiserations, Robert. Commiserations to our runners-up.
:20:20. > :20:30.But congratulations, ladies and gentlemen, go to Glen Johnson.
:20:30. > :20:37.
:20:37. > :20:37.Great
:20:37. > :20:37.Great stuff.
:20:37. > :20:43.Great stuff. You
:20:43. > :20:49.Great stuff. You can see high lights from the entire Sport Relief
:20:49. > :20:52.2012 show on BBC One at 3.15pm. The Sport Relief 2012 Mile takes place
:20:53. > :20:58.tomorrow. All of the details are on the website:
:20:58. > :21:03.It make as huge difference to people's lives. Do get involved. It
:21:03. > :21:08.is time to find out if Aled is facing food heaven or food hell.
:21:08. > :21:10.They have made up their minds here. It could be roast fore rib of beef,
:21:10. > :21:13.it could be warm anchovade with radishes, Caesar salad and deep-
:21:13. > :21:18.fried anchovies. What do you think that they have decided? I hope that
:21:18. > :21:26.they have again for the beef it was never in the chance that these were
:21:26. > :21:31.going to win against roast beef. So, there you go,-1, roast fore rib of
:21:31. > :21:38.beef. If you can do the cabbage, Pierre, that would be great. This
:21:38. > :21:43.is a forerib of beef, but what it is, is a long horning cattle. So
:21:43. > :21:47.this is different... It looks fantastic.
:21:47. > :21:52.This is from the prime Scottish Borders.
:21:52. > :21:58.This is a forerib of beef. It is enough for me and you. That is
:21:59. > :22:04.about it. Don't know what the rest of them are having. We steel off.
:22:04. > :22:11.-- we steal off first of all. Now can you make me the Yorkshire
:22:11. > :22:19.puddings, please? Using the bowl that Pierre has nicked! So,
:22:19. > :22:24.Yorkshire puddings, eight ounces of flour, eight eggs and 600 mls of
:22:24. > :22:28.milk. So throw the eggs in, throw it all in together. So the idea
:22:28. > :22:32.with the beef, steal off. This is a forerib. This sits on the top part
:22:32. > :22:38.here and the sirloin comes off it and comes down from there.
:22:38. > :22:44.It smells good. It smells good.
:22:44. > :22:54.It does. Sale it off like that. Then put lots of salt over the top.
:22:54. > :23:09.
:23:09. > :23:15.bone in it, it cooks quicker. It will take about two hours for it
:23:15. > :23:20.to cook. The cabbage, we have water, butter, in a pan that will be nice.
:23:20. > :23:24.The batter, that is all mixed together. Salt in there and then we
:23:24. > :23:28.leave it. Always by hand you whisk it. The
:23:28. > :23:34.secret with the Yorkshire pudding batter is to place it in the fridge.
:23:34. > :23:39.How long. I would leave it in there overnight.
:23:39. > :23:49.Ideally, for two hours. This kitschen is working well?
:23:49. > :23:58.
:23:58. > :24:02.is doing OK. We could run a restaurant, the three of us! Now
:24:02. > :24:06.the pan should sizzle when you place this in. You can see it
:24:06. > :24:11.sizzling. Now, the Yorkshire pudding mixture
:24:12. > :24:16.is in. Mixed a little bit by hand with it sizzling, that is what you
:24:16. > :24:22.want. As it cooks around the edge, it will cause it to rise.
:24:22. > :24:26.It has more eggs? It does. I cook it slightly differently. I cook it
:24:26. > :24:32.high, then reduce it down so, it is not too dry.
:24:32. > :24:41.This is a family recipe? This is. I think that Yorkshire puddings is
:24:41. > :24:46.French! Come on, chef! Woo book was that? Now, the carrots are cooking
:24:46. > :24:49.nicely. You have to say, this is better
:24:49. > :24:54.than anchovy. You don't have to tell me.
:24:54. > :24:58.The peas can go in. The carrots in a bowl with butter. I was going to
:24:58. > :25:06.take the carrots out first, but you have mixed it all together.
:25:06. > :25:10.The idea of the Yorkshire puddings, they go in a hot even, 200 degrees,
:25:10. > :25:15.20 minutes, turn the temperature down and cook them for another ten
:25:15. > :25:20.minutes at about 100 degrees lower. So you are drying them out. What
:25:20. > :25:24.you end up with is proper Yorkshire puddings like these. They are soft
:25:24. > :25:33.in the middle, but keeping the shape around the edge.
:25:33. > :25:37.Are we only getting four? It's the start of it. Right, the beef.
:25:37. > :25:44.What I will do is I take the beef here. The peas come off. They go in
:25:44. > :25:48.there with a little bit of butter. Take the oil. U use this oil for
:25:49. > :25:53.the roast po -- you can use this oil for the roast potatoes. To
:25:53. > :25:58.which we then take some of the fat off like that. We are going to
:25:58. > :26:08.drain it on to a tray. Hopefully we have somewhere to put
:26:08. > :26:17.
:26:17. > :26:22.this in there. Take the sauce from the pan and put
:26:22. > :26:27.it in the tray. The potatoes you par-boil them and pop them in the
:26:28. > :26:36.pan with the beef. You an use dripping. So, it is a really
:26:36. > :26:46.healthy Sunday lunch! Right, now we plate this up.
:26:46. > :26:46.
:26:46. > :26:56.So, you get the beef... See, I would put the whole chop on, yes.
:26:56. > :26:58.
:26:58. > :27:04.Look at that. That looks great. Roast beef... We have some of this
:27:04. > :27:09.cabbage. Quick to check the seasoning.
:27:09. > :27:15.Hmm! A few peas. You are lucky, you are on TV!
:27:16. > :27:22.me about it! He's not coming back now! A few potatoes and don't put
:27:22. > :27:27.horseradish on it, you will ruin it. Now, look at that. Here is our
:27:27. > :27:34.gravy. Or as the French call it a jus.
:27:34. > :27:38.Here is proper gravy. I don't think he is going to share
:27:38. > :27:42.that. There you go. You get to dive into
:27:42. > :27:45.that. There are your knives and forks.
:27:45. > :27:49.Dive in. Thank you, boss.
:27:49. > :27:52.All being very polite. That's mine, thank you! See you
:27:52. > :27:56.later! That's the best bit over there.
:27:56. > :28:03.To go with this Tim has chosen another great wine.
:28:03. > :28:09.It is Domaine de La Meynard Plan de Dieu. A Cotes du Rhone Villages,
:28:09. > :28:14.2010 vintage. Priced at �7.99. Happy with that? Fantastic. Really
:28:14. > :28:21.good. I think with the beef, try not to
:28:21. > :28:26.cook it too rare. Too rare is not good. Medium rare.
:28:26. > :28:29.That is a forerib. If you are cooking sirloin it will cook
:28:29. > :28:39.quicker. The foreribs are more dense.
:28:39. > :28:43.
:28:43. > :28:48.I love the crisp which -- crispy bit.