:00:08. > :00:16.Good morning! I hope you're hungry as we've got 90 minutes of stunning
:00:17. > :00:37.seasonal food coming right up. This is Saturday Kitchen Live. Welcome to
:00:38. > :00:41.the show! With me in the studio today are two of the country's most
:00:42. > :00:44.exciting chefs. First, the man flying the flag for Birmingham with
:00:45. > :00:48.his unique Michelin starred food. It's Glynn Purnell. Next to him is
:00:49. > :00:53.someone very close to a great friend of the show, Jason Atherton. He's
:00:54. > :00:55.the Michelin starred mastermind behind Jason's London restaurant,
:00:56. > :00:59.Social Eating House. Making his debut with us on Saturday Kitchen,
:01:00. > :01:09.it's Paul Hood. Good morning to you both. Glynn, you are cooking first,
:01:10. > :01:15.what are you making? I am doing chicken thighs with pea custard.
:01:16. > :01:21.All going well until you get to the custard! This is making it rich and
:01:22. > :01:25.a little sweeter to go with the crispy thighs. You will love it.
:01:26. > :01:31.Paul, follow that, what are you making? I am making a cod with
:01:32. > :01:38.mustard crust and asparagus. That has hard-boiled eggs, with
:01:39. > :01:47.capons. It is really a simple dish, whether
:01:48. > :01:51.you break it down. Yes, really easy to do, all in season and lots of
:01:52. > :01:55.textures. So that's two very interesting
:01:56. > :01:58.dishes to look forward to and we've got our line-up of fantastic foodie
:01:59. > :02:01.films from the BBC archive as well. Including portions from Rick Stein,
:02:02. > :02:03.Celebrity Masterchef and the Two Greedy Italians, Gennaro Contaldo
:02:04. > :02:07.and Antonio Carluccio. Now, our special guest today is best known
:02:08. > :02:10.for playing PC Joe Mason in the huge Sunday night drama series,
:02:11. > :02:13.Heartbeat. He's no longer patrolling the Yorkshire Dales but is walking
:02:14. > :02:28.the wards of Holby City as Dr. Raff Di Lucca. Welcome to Saturday
:02:29. > :02:38.Kitchen, It's Joe McFadden. You said earlier, you were scared to follow
:02:39. > :02:46.on after Henry Winkler! You said you went for one of his parts in Happy
:02:47. > :02:50.Day Days the musical? I did. I obviously was not good enough.
:02:51. > :02:55.I believe that the boy that got it is very good.
:02:56. > :03:14.You have done theatre, we will talk about that. You are busy with Holby
:03:15. > :03:18.City. A great story line coming up. Now, of course, at the end of
:03:19. > :03:22.today's programme I'll cook either food heaven or food hell for Joe.
:03:23. > :03:25.It'll either be something based on your favourite ingredient - food
:03:26. > :03:32.heaven, or your nightmare ingredient - food hell. Food heaven is steak
:03:33. > :03:37.for me. I really don't like gooseberries or
:03:38. > :03:49.mackerel. Don't combine the two to make it
:03:50. > :03:53.doubly horrible. So it's either steak or
:03:54. > :03:57.gooseberries. For food heaven, I've got something that would be great to
:03:58. > :04:00.cook outside this weekend. The steak is seared on a hot griddle then
:04:01. > :04:03.topped with a brioche and parsley crumb. It's served with griddled
:04:04. > :04:07.tomatoes along with a green salad dressed in honey and balsamic
:04:08. > :04:10.vinegar. Or Joe could be having his food hell, gooseberries which I am
:04:11. > :04:13.going to pair with another thing I know Joe is not too keen on,
:04:14. > :04:17.mackerel. The gooseberries are cooked in lemon juice and vinegar
:04:18. > :04:20.with raisins and sugar and lots of other things to make a spicy
:04:21. > :04:25.chutney. It's served with smoked mackerel fish cakes and a celery and
:04:26. > :04:32.watercress salad. I hate raisins as well! You'll have to wait until the
:04:33. > :04:39.end of the show to find out which one he gets. If you'd like the
:04:40. > :04:44.chance to ask a question to any of our chefs today then call: A few of
:04:45. > :04:48.you will be able to put a question to us, live, a little later on. And
:04:49. > :04:52.if I do get to speak to you I'll also be asking if you want Joe to
:04:53. > :04:55.face either food heaven or food hell. Feeling hungry? A little bit.
:04:56. > :04:57.Well, let's get cooking. Starting off today, it is the very quiet and
:04:58. > :05:03.reserved, Yummy Brummy. So, what are we doing, then? Thighs.
:05:04. > :05:07.I have been a thigh man in the past. Yourself? Great.
:05:08. > :05:12.A great taste. Well we have taken the bone out. I
:05:13. > :05:21.will put them into a dry pan. Hot. With the lid on top of it.
:05:22. > :05:28.If you want to start blanching the peas. We are going to make a pea
:05:29. > :05:35.custard. Pea custard? Yes. In here? Straight there and then we
:05:36. > :05:41.blend them into a puree. I will do the eggs.
:05:42. > :05:45.What else? So, fresh peas, the raw peas give it texture and then the
:05:46. > :05:50.sweet cooked peas to go alongside it.
:05:51. > :05:58.Where do you get the ideas from? The menu is unusual at your place? I
:05:59. > :06:02.like to cook personal stuff. I mean, custard is fantastic. So with peas
:06:03. > :06:09.it is even better. But don't put it on the pudding.
:06:10. > :06:16.With the eggs, it is thickened and this is a little old fashioned. But
:06:17. > :06:24.I am using vanilla. It gives another dimension with the fatty chicken
:06:25. > :06:28.thighs. In with the pea salad I add a little ginger and curry spice to
:06:29. > :06:33.bring out the safery flavour to go with the sweetness.
:06:34. > :06:38.The ideas of yous, you have put them down in a new book. Not just the
:06:39. > :06:44.ideas for the recipes but stories to go with it as well? I wanted to
:06:45. > :06:47.write a book. Firstly, I had to learn how to write. We got that out
:06:48. > :06:53.of the way. You are not kidding, when you write
:06:54. > :07:01.a book you are supposed to put it on a computer, you did it with paper
:07:02. > :07:05.and pencil? Yes, when the editor said I had to write a book, I
:07:06. > :07:19.thought I would have to fax it to them. But I am doing it old school.
:07:20. > :07:23.It is called Crack Cracking Eggs and Pig's Tails. It is about the way
:07:24. > :07:30.that I have put the recipes together. It is about being brought
:07:31. > :07:36.up in Birmingham, being brought up on a council estate and watching
:07:37. > :07:39.Pink Floyd and hopefully it has a bit of personality.
:07:40. > :07:50.Great. So, we have the thicken thighs, we
:07:51. > :07:55.tip the fat off. I put that lid on top to keep it flat to help with the
:07:56. > :07:59.crispy skin. There is cream ready for the puree.
:08:00. > :08:04.Then we have the spices to go with the pea salad that you are doing. A
:08:05. > :08:07.little bit of marjoram, that is here.
:08:08. > :08:12.With this being the first cook book, I take it you are spending your
:08:13. > :08:17.entire life now going around the book shops in Birmingham, moving
:08:18. > :08:23.Jamie Oliver from number one. I like the way you said that.
:08:24. > :08:32.Swap the books to number one, take a picture and put it back! We all do
:08:33. > :08:36.it! Well, I am also at the Good Food Show in Birmingham.
:08:37. > :08:48.This is the summer one? Ewhy. It is fantastic.
:08:49. > :08:51.Obviously we have the Flower show too.
:08:52. > :09:02.Yes, that is fantastic and as you know, I am a keen gardener.
:09:03. > :09:08.Right, what do you want me to do? The salad one? Yes. We will blast
:09:09. > :09:11.this up. This is the puree for the custard.
:09:12. > :09:20.They can that for me. Nothing else in it? No, that is it.
:09:21. > :09:26.That is going to be added together with a little cream, eggs, sugar and
:09:27. > :09:30.vanilla. There is marjoram in there.
:09:31. > :09:33.And here we have frozen and fresh peas.
:09:34. > :09:46.Then the shallots? Yes. Also, we season that with the ginger
:09:47. > :09:52.an the curry powder. -- and the curry powder.
:09:53. > :09:56.So, in there is cream? Cream with a little seasoning and the pea puree.
:09:57. > :10:02.We bring that up to the temperature. This is for our custard now. We have
:10:03. > :10:07.the savoury peas with the salt, a little pinch of pepper. In with the
:10:08. > :10:18.salad I have the two spices. The eggs and the sugar with the vanilla.
:10:19. > :10:21.Remember if you'd like to put a question to either Glynn or Paul
:10:22. > :10:25.then call us now on: Calls are charged at your standard network
:10:26. > :10:30.rate. So two different types of peas with the frozen ones and the raw
:10:31. > :10:36.fresh ones? Yes. They can be bitter, the fresh ones.
:10:37. > :10:42.This will help to compliment the sweet frozen ones. The puree is in
:10:43. > :10:49.there. Whisk in the eggs. Back on to the stove. Just like a custard.
:10:50. > :10:54.It is. You put sugar in there? Yes, a little, just to help the legs
:10:55. > :10:58.along. The thighs there, they are cooked. The fat is there to dress
:10:59. > :11:04.the salad. If you want to cook some pea shoots,
:11:05. > :11:11.please. This recipe is in the book. The book
:11:12. > :11:16.is a crossover, recipe recipes that you can cook at home. This is
:11:17. > :11:20.simple. And with the stories in it as well? Yes. The pictures are
:11:21. > :11:25.colourful and some of the stories are just as colourful as the
:11:26. > :11:33.pictures, James. So I will just pre-warn people about that! Yes! Are
:11:34. > :11:38.you serving this cold? You can serve it cold or hot. We are serving it
:11:39. > :11:44.cold today. Another tip, always season the meat
:11:45. > :11:49.after it is cooked. But if you crush a chicken stock powder, and dust it
:11:50. > :11:55.on the skin it is fantastic. Before you cook it? Or after. Just
:11:56. > :11:59.dusted on like a seasoning. A little bit of spice on there as
:12:00. > :12:06.well. I was expecting... I mean this guy
:12:07. > :12:14.boxes as well, are you retired from that now? I am retired.
:12:15. > :12:19.You took it seriously? I did. Steve Collins is a good friend of mine. We
:12:20. > :12:26.did a charity fight even, we raised money for it.
:12:27. > :12:32.It was great boxing for a while. But I think I am hanging my gloves up
:12:33. > :12:41.now. Are you retired now? I think so, I am too good-looking. Well, my
:12:42. > :12:48.mum says so! Right, so here we have the pea custard there. Then the
:12:49. > :12:54.peas, the thicken thighs with the crispy skin. That is cooked all the
:12:55. > :13:01.way through with the skin side down? Yes.
:13:02. > :13:08.It has a fantastic crust. How long were they in the oven for?
:13:09. > :13:13.A good 20 minutes. You can overcook it but you want the crispy skin. And
:13:14. > :13:16.with the sweetness of the peas as well.
:13:17. > :13:22.A few shoots on there. It is a lovely starter.
:13:23. > :13:28.That is the Michelin star touch! All of this chicken fat we saved from
:13:29. > :13:33.the pan, you can drizzle it around. And a little bit of ginger? Yes it
:13:34. > :13:39.is a little more aromatic than the pepper.
:13:40. > :13:43.It looks great. Tell us what it is... Chicken thighs with pea
:13:44. > :13:52.custard. Now you know! It looks great. So, I
:13:53. > :13:59.am sure it will taste great as well but pea custard.
:14:00. > :14:04.Is it a first for you? It is a first for me! A first for you as well?
:14:05. > :14:09.Totally. And made the same way? Yes. It is
:14:10. > :14:14.something a little different. Something challenging as well.
:14:15. > :14:19.And using the two different types of peas, it gives it a new texture?
:14:20. > :14:25.Yes. Happy with that? Very good.
:14:26. > :14:29.We need some wine to go with this. Our wine expert, Olly Smith has been
:14:30. > :14:33.down to the Chelsea Flower Show this week. So let's see if he managed to
:14:34. > :14:37.tear himself away from the flowers and find some great wine to go with
:14:38. > :14:43.Glynn's glorious chicken. Great Britain is in bloom. I have come
:14:44. > :14:50.here to petal central, the Chelsea Flower Show, to celebrate all things
:14:51. > :15:02.that grow in root and vine. Time for a nosey around. Morning... Wow!
:15:03. > :15:08.Giddy with fragrance, it is time to hit the shops. With the champion
:15:09. > :15:14.chicken and pea custard, you may be tempted to ruffle a few feathers by
:15:15. > :15:20.selecting a blend of admirability. Such as this, the Bernard Series. It
:15:21. > :15:26.is a stunning wine. But with the dish, the freshness of the peas
:15:27. > :15:30.calls for a fruity vibrance. I am selecting a dazzling beauty from New
:15:31. > :15:37.Zealand. Be hold, Finest Awatere Valley Pinot Grigio 2012. Flash
:15:38. > :15:46.dance! Pinot Grigio, known in its richer form as Pinot Gris, is known
:15:47. > :15:53.in the mass market. It has wide appeal. However, planters in New
:15:54. > :15:59.Zealand are on the rampage, thanks to pot thes like this one it has so
:16:00. > :16:05.much fruit. The pear is the size of a space hopper. And the grape there
:16:06. > :16:10.is known for its concentrated flavour. Fruity boosters. The
:16:11. > :16:16.biggest flavour in the dish is the pea custard, thanks to the vanilla
:16:17. > :16:21.and the sugar. For that you need a wine with lively vibrance. This
:16:22. > :16:25.delivers the dose. Then the chicken, you need weight and texture in the
:16:26. > :16:32.wine to balance. Thanks to the warm end to the 2012 vintage, this wine
:16:33. > :16:40.has the perfect level of succulence. Finally, the fresh peas, with this
:16:41. > :16:47.zesty character from New Zealand, it tickles a treat. Glvment lynn, here
:16:48. > :16:51.is to your champion chicken, cheers! Cheers indeed, this is fantastic!
:16:52. > :16:55.This is a good one. It is great.
:16:56. > :16:59.It is a great bargain. I think it is fantastic. With the
:17:00. > :17:04.pea it is is great. Nice and fresh? Yes.
:17:05. > :17:09.Happy with that? It is disappearing rapidly! Coming up, Paul has a
:17:10. > :17:13.superb sounding fish dish to share with us. Remind us what you're
:17:14. > :17:16.making today Paul? Cod a la polonaise with asparagus and
:17:17. > :17:22.cauliflower. Nice and simple as well. And you can
:17:23. > :17:31.ask these two a question if you call this number: Standard call charges
:17:32. > :17:35.do apply of course. Right, it's time to hook up with Rick Stein. We're
:17:36. > :17:38.joining him on a vintage series from 20 years ago where he travelled
:17:39. > :17:40.around the British coastline discovering all the incredible
:17:41. > :17:44.seafood that's near our shores. Today he's in Hastings and he's got
:17:45. > :18:10.one of my favourite fish in his sights, Dover Sole. Take a look. Now
:18:11. > :18:16.we move to Hastings. Here they have great small catches, like so many
:18:17. > :18:21.places along the south coast. Fish like place, flounder, mullet,
:18:22. > :18:25.mackerel, bass. You name it but all per feckly fresh. But above all,
:18:26. > :18:32.what they catch off this coast is Dover sole. I know a classic way
:18:33. > :18:36.that Michelle would approve of... First take off the outside fins,
:18:37. > :18:41.then nip the end by the tail and pull off the skin it is very
:18:42. > :18:49.satisfying the way it comes off. Then you butter a baking dish. Add a
:18:50. > :18:54.couple of these plump soles, about a pound each. Now add sea salt and
:18:55. > :19:01.cayenne pepper to sharpen it up. Then as it is a British dish, lots
:19:02. > :19:05.of mace. It is so English. And lots of double cream.
:19:06. > :19:09.Then into the oven for about 25 minutes.
:19:10. > :19:17.When you take it out it is all nice and brown and bubbling and crusty.
:19:18. > :19:21.That is ready for serving. Dover soles are at their best in
:19:22. > :19:26.April but they are good throughout the summer months, too. The cream,
:19:27. > :19:31.there is a lot of it but it is an old British recipe, it really makes
:19:32. > :19:36.the fish nice and moist. I think that the cream is OK. With lemon
:19:37. > :19:42.juice you can cut the richness with lots of parsley that you stir in at
:19:43. > :19:45.the last-minute. It is like so much British cookery, simple and
:19:46. > :19:52.satisfying. I do think it brings out the best in a Dover sole.
:19:53. > :19:57.The local fishermen of Hastings invited me to one of their garden
:19:58. > :20:03.parties. It was great fun. They were frying up all of these fish,
:20:04. > :20:09.Gunnerards, dabs and slip soles, it was nice to see them serving fish at
:20:10. > :20:13.the cheaper end of the market. And all beautifully fresh.
:20:14. > :20:21.We don't mind cooking but when you have the boss here it is a little
:20:22. > :20:30.more difficult. The dabs you have to cut up and then take off the bone.
:20:31. > :20:36.Sometimes people think dabs are boring but they are beautiful out of
:20:37. > :20:42.the sea this morning. And cooked like this, with flour and olive oil,
:20:43. > :20:47.salt and pepper. And a nice day! Is there anybody
:20:48. > :20:50.watching the programme, who could not say they would not love to eat
:20:51. > :20:56.this. If they didn't, they would be mad,
:20:57. > :21:03.OK? It really does make a change from sausages and burgers and
:21:04. > :21:07.undercooked chicken! Just simple fresh, inexpensive fish like
:21:08. > :21:12.gurnard. Look at that red gurnard. One of the
:21:13. > :21:17.most underrated fish in the sea. In France it is a revered fish with
:21:18. > :21:20.lovely meaty fillets to it. It has the taste of almost the
:21:21. > :21:25.Mediterranean about it. It looks Mediterranean. Bur they are really
:21:26. > :21:30.common mere here. And this dish brings out the best in
:21:31. > :21:35.a gurnard. It is pan fried fillets of gurnard with the saffron
:21:36. > :21:41.potatoes. Take the olive oil and get it hot in a pan to hold stock. Then
:21:42. > :21:48.add whole cloves of garlic. Don't peel them. It is better if you
:21:49. > :21:54.don't. Then the Greek oregano with the hot pungent flavour. Then add a
:21:55. > :22:00.good quantity of wine. Half a wine glass of dry white wine. Let it boil
:22:01. > :22:06.up hard and bubble up until it has almost gone. Then add the leeks,
:22:07. > :22:13.washed and finally chopped. Turn them over in the olive oil. Now the
:22:14. > :22:19.potatoes, sliced. Pour them in with good stock. Either fish stock or
:22:20. > :22:26.chicken stock. Chicken stock is easier to get hold of. Bring it to
:22:27. > :22:35.the boil then add a good pinch of saffron but don't overdo it. Then it
:22:36. > :22:44.tastes of TCP, bleachy. Then the fish. Cook them in a pan with olive
:22:45. > :22:49.oil skin side down and then turn them over. The way that they fry, it
:22:50. > :22:55.is so attractive. There is your fish. I forgot to say, season them
:22:56. > :23:00.on both sides with salt and pepper. Now the really interesting part of
:23:01. > :23:09.the dish. I have based this on a bouillabaisse but without the fuss.
:23:10. > :23:18.What you need is some roux. It is made with a markan or north African
:23:19. > :23:26.chilli piece called harissa. Put it in a bowl and add some of
:23:27. > :23:32.your hot stock. Then pour the roux and the stock back into the bowl and
:23:33. > :23:39.stir it through. That is it made. Serve it in a deep dish with the
:23:40. > :23:45.fillets of fish on top. Finished with tiny capers that are salty and
:23:46. > :23:51.sharp and a little bit of fresh chopped oregano. It is just
:23:52. > :23:56.fantastic. The thing about gurnard, it never creases to amaze me but put
:23:57. > :24:02.a fillet of gurnard against the bass, cooked in the same way, the
:24:03. > :24:12.sea bass costs as much as ?8 for a pound. This gurnard is pennies. It
:24:13. > :24:16.is cheap as chips! If you taste them, which would you prefer? I
:24:17. > :24:23.guarantee a lot would prefer the gurnard. I love bass, don't get me
:24:24. > :24:32.wrong but then there is this gurnard used for lobster bait. It is
:24:33. > :24:36.ludicrous! And you should all take Rick's advice and try something
:24:37. > :24:45.different the next time you are at the fishmongers.
:24:46. > :24:49.But it's not just the fish that's good in this country. To tie in with
:24:50. > :24:52.Rick's trip round the Britain's coasts we're going to show case some
:24:53. > :24:57.other Great British ingredients over the next few weeks as well I've got
:24:58. > :25:01.a lovely one to show you now. It's a cheese called Ogleshield and it's
:25:02. > :25:06.made in Somerset. It is made by the famous Montgomerie brothers.
:25:07. > :25:10.They have a Jersey heard. It's great to cook with and I'm
:25:11. > :25:16.going to show you a very simple way to turn it into a tasty lunchtime
:25:17. > :25:24.snack. You can't beat cheese on toast! I will cook it with a simple
:25:25. > :25:28.apple chutney. These are eating apples rather than cooking apples.
:25:29. > :25:33.You can do it with pram less but it needs to cook longer.
:25:34. > :25:37.We are making this quickly. Peel them if you wish but I will
:25:38. > :25:44.speed up the process. So in the pan we throw in the sugar and the apples
:25:45. > :25:51.and then the vinegar. Straight in. A pinch of sugar, salt, a little
:25:52. > :25:55.chilli... That fire it is up. Cook it until soft and blitz it. That is
:25:56. > :26:02.the simple bit going on to the toast. Some sourdough that you can
:26:03. > :26:11.put it with as well. This will be charred with the Ogleshield.
:26:12. > :26:16.So, life is good for you. You have a great story line at the moment.
:26:17. > :26:22.There is not a lot to give away. It is all a bit secretive! We don't
:26:23. > :26:27.cook very much in advance. So I don't know very much.
:26:28. > :26:32.Do you get a say in the script? No, they have an amazing team of writers
:26:33. > :26:37.and medical staff. They are constantly coming up with new
:26:38. > :26:41.things. New ailments, new medicines, so no. They are open to ideas but
:26:42. > :26:49.whether or not they would take notice of those is another thing.
:26:50. > :26:57.It must be great as an actor to get into a role like that? They send you
:26:58. > :27:01.away? I saw open-heart surgery. It was fascinating. To see a heart
:27:02. > :27:08.beating in front of you, they slow it down and stop it, it was amazing.
:27:09. > :27:14.You don't know how you will react but it is great. You feel a little
:27:15. > :27:18.like a phoney as you are there, doing this, taking a spleen out,
:27:19. > :27:25.thinking no-one will believe I can do that but it is such a great team.
:27:26. > :27:30.What do the doctors think of it? I know a doctor, he watches it to see
:27:31. > :27:35.where they are going wrong and what they are doing wrong... Just watch
:27:36. > :27:41.this! Some of them say that would not happen that way but we are not
:27:42. > :27:49.making a documentary, it is a drama. There is some artistic licence going
:27:50. > :27:55.on. It has to be. But they still go to great lengths to make it
:27:56. > :27:59.realistic as there will be letters. There will be. We get lots of
:28:00. > :28:09.letters. But other things that people have seen you on, Heartbeat
:28:10. > :28:14.in 2007? It want for 18 years, I managed to finish it off in two! I'm
:28:15. > :28:21.sure it was not all my fun. And I've been in your part of the world.
:28:22. > :28:27.That was funny, you were saying that the cast were sad when it came off
:28:28. > :28:35.air. The fans were. But the locals weren't? I was a
:28:36. > :28:41.local. It was filmed near where I went to school. We used to get a lot
:28:42. > :28:46.of American tourists, the ones with big white trainers and sun caps on.
:28:47. > :28:53.They would walk into your house! Just walk straight in! I know. You
:28:54. > :28:57.can see why they are annoyed. You move to a beautiful part of the
:28:58. > :29:02.world, remote, then the bus loads of tourists come over to see the show
:29:03. > :29:08.being filmed. So not a lot of tears from the people in the village.
:29:09. > :29:13.I did a couple of years on it, that is all that character ever did.
:29:14. > :29:18.So, I wasn't too devastated about it. But sad for the fans.
:29:19. > :29:25.But acting has been in your blood. You were in Taggart at the age of
:29:26. > :29:32.12? I was. Did you drama teacher help you get
:29:33. > :29:47.that? I had a lovely drama teacher, she would pester director directors
:29:48. > :29:54.and say how amazing we were. So from that, that is how that came about.
:29:55. > :29:59.You toured with the National Theatre of Scotland? I was up there a couple
:30:00. > :30:03.of years ago. I did a play up there. I was touring.
:30:04. > :30:09.So, busy, then? Yes. Let me recap what is happening here.
:30:10. > :30:16.This is the apple chutney. It is just blitzed. Very quick. Then
:30:17. > :30:23.we take this lovely Ogleshield. I know, glvment lynn you used to put
:30:24. > :30:32.this on the cheese board? Yes, I have it on the cheese board --
:30:33. > :30:37.Glynn. Using the Jersey cows, you get that
:30:38. > :30:44.lovely colour. They have been making cheese for 100
:30:45. > :30:50.years. Is it easy to get hold of? Yes, you
:30:51. > :30:54.can get it, you just have to look out for it.
:30:55. > :30:59.Now, we stick that on there and put it in the oven. Now we make a
:31:00. > :31:04.saladed to go with it. It is normal pickled onions that we
:31:05. > :31:08.pop in there. I am breaking them up with a fork and making a salad with
:31:09. > :31:12.it as well. OK, nice and easy.
:31:13. > :31:19.The part that you are playing in Holby City, do you film that weekly?
:31:20. > :31:24.You say you do not know the script in advance? It is Monday to Friday.
:31:25. > :31:31.We do not do weekends, that is great. It is why I am here. It is
:31:32. > :31:37.good fun. They film it in Elstree. So I am north London, it is handy.
:31:38. > :31:45.After trapsing around the country touring it is nice to be home.
:31:46. > :31:51.You say home but you came to London quite a long time ago? I have been
:31:52. > :31:59.down here for 15 years but Scotland is my spiritual home.
:32:00. > :32:03.Now I have a little bit of pickled beetroot to go with the salad. That
:32:04. > :32:08.goes in there. Dressed with the rapeseed oil.
:32:09. > :32:15.I wish it was like the Ogleshield, more of it. It is fantastic.
:32:16. > :32:21.Then we take the cheese. It melts so well this stuff.
:32:22. > :32:28.It smells amazing. There you go.
:32:29. > :32:32.So to recap it is made out of Jersey cow's milk.
:32:33. > :32:41.And the texture, it has a lovely texture when it melts.
:32:42. > :32:44.It has. It is cheddar style. It has a semisoft texture, with the
:32:45. > :32:50.stringiness when you pull it away. And that is it. You have the pickled
:32:51. > :32:55.onions that you buy and the chutney underneath. There you go.
:32:56. > :32:58.It smells amazing. Best of luck with what you are doing
:32:59. > :33:03.on Holby City. Thank you very much.
:33:04. > :33:14.So, the chutney with it, it will be a little hot. The chutney is simple
:33:15. > :33:20.with vinegar, sugar, chilli and apples, cooked down and blitzed up.
:33:21. > :33:25.Lovely. So what will I be cooking for Joe at
:33:26. > :33:28.the END of the show? It could be his food heaven, steak. The steak is
:33:29. > :33:31.seared on a hot griddle then topped with a brioche and parsley crumb.
:33:32. > :33:34.It's served with grilled tomatoes and a green salad dressed in honey
:33:35. > :33:38.and balsamic vinegar. Or Joe could be facing food hell, gooseberries.
:33:39. > :33:42.The fruit are cooked in lemon juice and vinegar with raisins, sugar and
:33:43. > :33:45.a few other things to make a tangy chutney. It's served with smoked
:33:46. > :33:48.mackerel fishcakes and a celery and watercress salad. Some of our
:33:49. > :33:52.viewers and the chefs in the studio get to decide Joe's fate today. But
:33:53. > :33:55.you'll have to wait until the end of the show to see the final result.
:33:56. > :33:58.Right, let's find out what happened when the current Celebrity
:33:59. > :34:06.Masterchef hopefuls Les Dennis, Matthew Hoggard
:34:07. > :34:12.Welcome. You're not just cooking for John and
:34:13. > :34:16.I today, we have invited three special guest judges. People that
:34:17. > :34:23.understand MasterChef because they were in it, in fact two of them
:34:24. > :34:29.actually won the competition. At the end of today, one of you will
:34:30. > :34:40.be leaving the competition. Ladies and gentlemen, let's cook.
:34:41. > :34:50.The contestants have one hour and 15 minutes to cook a two-course meal.
:34:51. > :35:04.They're going to have to impress three exceptional finalists who have
:35:05. > :35:09.come before them. If something is undercooked, that is
:35:10. > :35:13.not good enough. If something is overcooked, that is not good enough.
:35:14. > :35:19.I want to get a sense that they want it. That they are hungry for it,
:35:20. > :35:24.that they are taking this seriously. I just want to see some nice food. I
:35:25. > :35:33.want to see that someone has thought and cared about what they have done
:35:34. > :35:42.today. Tell us what you are cooking for us?
:35:43. > :35:47.Warm salad of black pudding on a caramelised apple, caramelised in
:35:48. > :35:54.lots of Calvados, topped with a soft poached egg. Then cod with a parsley
:35:55. > :36:04.crust, on a bed of mashed potato and carrots.
:36:05. > :36:13.It is very adventurous, Les. I hope you are pleased with it.
:36:14. > :36:16.I am really looking forward to this. Hope you can do some good food.
:36:17. > :36:26.Thank you. Tell me what the dishes are?
:36:27. > :36:29.Vegetable Jambalaya and then a pudding.
:36:30. > :36:35.Are you nuts? Strawberries and prawns? Yeah! There may be a good
:36:36. > :36:39.reason I have never seen this combination.
:36:40. > :36:47.It is a sauce. It has depth. And the other dishes? Honey and
:36:48. > :36:51.laugh and ander creme Powellaway. A tricky menu, prawns and
:36:52. > :36:57.strawberries and creme Powellaway, Speech, you are pushing yourself.
:36:58. > :37:03.I want to be seen as being very good. I want to push myself.
:37:04. > :37:11.Time flies when you are having fun. Half an hour left. Matthew, excuse
:37:12. > :37:16.me but by the looks of your ingredients we are off to a nation
:37:17. > :37:23.far away? Yes, we are off to Asia. What are the two dishes? We have
:37:24. > :37:30.scallops and king prawns on a bed of mango salsa and pan fried duck
:37:31. > :37:35.breast with stir-fry and an orange and sesame sauce.
:37:36. > :37:42.What about the presentation? Arty party is not my strong suit but
:37:43. > :37:44.hopefully I can put it into a presentation that the judges will
:37:45. > :37:51.like. Les, eight minutes before the first
:37:52. > :38:04.course. So, Les's starter, warm black
:38:05. > :38:09.pudding, with pancetta, with a poached egg and a warm salad. I
:38:10. > :38:16.think he is taking a big risk as it is a warm salad.
:38:17. > :38:20.Breathe, Les, breathe! I am, just. I like this, Les, I really do, mate.
:38:21. > :38:25.A nice dish. Thank you.
:38:26. > :38:30.I am impressed, Les. Well done, mate.
:38:31. > :38:40.Go on, mate. Well done. Very well done. Good afternoon.
:38:41. > :38:45.Hello! What you have here is a warm salad of black pudding on
:38:46. > :38:50.caramelised apple. Some pancetta on a bed of rocket with a French
:38:51. > :38:52.dressing and a soft poached egg on top.
:38:53. > :38:58.Thank you very much, Les. Thank you. Enjoy.
:38:59. > :39:03.The smells are fantastic. It makes me want to eat it.
:39:04. > :39:08.I am worried having seen an egg on top of an apple that it will not
:39:09. > :39:13.work, than when I read it on the menu.
:39:14. > :39:17.Let's hope it tastes great. Poached egg and apple does not work
:39:18. > :39:22.it is a weird combination. I like it more than you. I like the
:39:23. > :39:27.dressing. It cuts through nicely. You get the earthiness from the
:39:28. > :39:32.black pudding. I have to say he has me. I love the combination of the
:39:33. > :39:36.apple, the bacon, the black pudding and for me you cannot cook a
:39:37. > :39:41.beautifully cooked poached egg. I love it. I think it is fantastic.
:39:42. > :39:49.Well done, Les. Les, well done, you have 15 minutes
:39:50. > :39:56.to get the main out. Cod fillet with parsley sauce,
:39:57. > :40:02.served on a bed of mashed potatoes and carrots My worry is that I think
:40:03. > :40:08.that could be bland. The final minute, Les.
:40:09. > :40:21.Breathe, Les, breathe, breathe, breathe! Come on, mate.
:40:22. > :40:32.Carrots and sauce! Just the sauce to go now? You are two minutes over,
:40:33. > :40:42.two minutes over. Now you can go. Good. The plate look as little bare.
:40:43. > :40:50.Sorry it is a little late. Guys what you have is sustainable
:40:51. > :40:55.cod fillet on a bed of mashed potato, the cod has a parsley crust,
:40:56. > :40:59.with the carrots. Enjoy.
:41:00. > :41:05.You can clearly see he thought about the plate and how he presented it.
:41:06. > :41:08.He gets points for that from me. Yes.
:41:09. > :41:13.The fish is cooked brilliantly. I think that everything is a little
:41:14. > :41:18.underseasoned, so the dish lacks punch. I agree it is a lack of
:41:19. > :41:22.seasoning, I would have loved a hint more lemon in the sauce. But the
:41:23. > :41:26.king of the dish is the parsley crust.
:41:27. > :41:40.I think at this stage he has done really well. Really well.
:41:41. > :41:44.Nice work, Les, and you can see how the other two get on in about 20
:41:45. > :41:47.minutes. Still to come this morning on Saturday Kitchen Live. The Two
:41:48. > :41:50.Greedy Italians have reached the Amalfi coast in their tour around
:41:51. > :41:53.Italy. After catching up with old friends Gennaro takes Antonio to
:41:54. > :41:56.make fresh pasta with some female relatives. With both Glynn and Paul
:41:57. > :41:58.holding coveted Michelin stars they'll be some serious
:41:59. > :42:01.EGGs-plaining to do back in their kitchens if they don't turn in two
:42:02. > :42:05.CRACKING performances in today's Saturday Kitchen omelette challenge.
:42:06. > :42:08.But they are going to need more than Michelin stars if they're going to
:42:09. > :42:12.BEAT that remarkable time of 17.52 seconds set by Paul Rankin. You can
:42:13. > :42:19.see how they do, live, a little later on. Eight years! And will Joe
:42:20. > :42:22.be facing food heaven, seared steak topped with a brioche and parsley
:42:23. > :42:26.crumb? Or his food hell, gooseberry chutney with mackerel fish cakes?
:42:27. > :42:31.You can see what he ends up with at the end of the show. Right, cooking
:42:32. > :42:33.next is the man at the helm of the Michelin starred restaurant, Social
:42:34. > :42:37.Eating House. It's Paul Hood. It's your first time with us today. So
:42:38. > :42:41.what are we making Paul? We are cooking fillet of cod with
:42:42. > :42:45.Polonaise. We are getting on to the garnish in
:42:46. > :42:51.a minute, I know you want to get on with the cooking but fire away. What
:42:52. > :42:56.are we doing with it? Oil in the pan.
:42:57. > :43:01.Just pan frying it? Yes. We have taken the skin off it. A little
:43:02. > :43:05.seasoning. We cook it on the side that the skin was on. So skin side
:43:06. > :43:10.down in the pan. Now, people in London will value
:43:11. > :43:22.heard of your place, you and Jason's place. Poland Street Social came
:43:23. > :43:29.first, this is a sister restaurant? Yes. I have been working with Jason
:43:30. > :43:35.for eight years. We started talking about this three years ago after
:43:36. > :43:41.Pollen Street opened. Since then it has gone from strength to strength.
:43:42. > :43:47.Was it the right time, the right concept? Yes, the way that it has
:43:48. > :43:52.turned out, the concept of fine dining in a simple environment.
:43:53. > :43:57.It is good fun. It is an unusual mix. When you look
:43:58. > :44:02.at fine dining you look at a quietish room. But your's is packed
:44:03. > :44:09.out? It is buzzing. A lot of people in the room at one time. We sit
:44:10. > :44:16.about 80 covers at once. And the drink, I know you are into
:44:17. > :44:23.the cocktails but at this place, it is not just the drink menu, it is
:44:24. > :44:29.what it is served in? We have a lot of guys working. We have the barman,
:44:30. > :44:37.Gareth, with a lot of detail going into the bar on the top floor.
:44:38. > :44:42.So, the cod is cooking, the cauliflower is sliced thinly and
:44:43. > :44:49.added to the cream. Where do you get your inspiration?
:44:50. > :44:52.Reading other menus, travelling, reading books, everywhere. Just
:44:53. > :44:58.walking down the shops you can see something that you have not seen for
:44:59. > :45:04.a while, it gives you inspiration. And your team.
:45:05. > :45:09.The team help too? Yes, the whole company put everything into what we
:45:10. > :45:14.do. Jason has the final say. But we work very closely with each other
:45:15. > :45:18.and have done for years. You are cooking this asparagus in water and
:45:19. > :45:22.butter? Yes with a little salt in there, please.
:45:23. > :45:28.So the cauliflower puree, you have boiled that up with the cream? Yes.
:45:29. > :45:31.A little milk in there as well. Then we have this puree that we have
:45:32. > :45:37.here. Once it is cooked, it takes about
:45:38. > :45:42.nine or ten minutes. Blend it until it is smooth and soft. Then season
:45:43. > :45:49.it and taste it to make sure it is ready for serving.
:45:50. > :45:55.The breadcrumbs you want me to do these. These are in duck fat? Yes.
:45:56. > :46:05.It is different to doing them in butter. It is a deeper flavour.
:46:06. > :46:18.We grat, e in hard-boiled eggs. Tell us about the garnish? It is
:46:19. > :46:25.poll anyways. -- Polonaise. We did research on it and twisted it into a
:46:26. > :46:33.restaurant dish. It is nice with. Polonaise to bring it in to the
:46:34. > :46:41.classic cooking it is lovely to do with fish, it is a classic garnish.
:46:42. > :46:45.It is classically served in Poland. We have just added a restaurant
:46:46. > :46:50.twist to it. So, we have the herbs in there too,
:46:51. > :46:55.chives and parsley. You are in a real mix of restaurants
:46:56. > :47:09.in Central London. If you know the area, it is so Soho, and the area is
:47:10. > :47:14.booming? We came there a year ago, we have annoyed a lot of people with
:47:15. > :47:19.what we have done. We have taken Soho by storm.
:47:20. > :47:23.Really? It is different to everywhere else? Well the buzz of
:47:24. > :47:27.the place because of the bar upstairs and the kitchen down, the
:47:28. > :47:31.kitchen is open so people watch us cook.
:47:32. > :47:35.They get involved with the guys in the kitchen.
:47:36. > :47:40.When you go there, there is a lot of thought that has gone into the menu
:47:41. > :47:47.and the design, everything. It is very New York style. A bistro
:47:48. > :47:55.feel to it. The buzz is created with that.
:47:56. > :48:03.There is the cauliflower puree. What have you added to that? We have the
:48:04. > :48:09.lemon zest, the chopped parsley, the chopped shivers. Nice and fresh.
:48:10. > :48:14.A little bit of lemon juice. That is ready. The crumbs are ready.
:48:15. > :48:17.I will take the fish out. Now, of course all of today's studio
:48:18. > :48:28.recipes, including these from Paul are on the website go to:
:48:29. > :48:32.bbc.co.uk/saturdaykitchen. The asparagus it ready.
:48:33. > :48:43.Butter in the pan. The capers go in here.
:48:44. > :48:58.So you are cooking this in butter, salt and... A little bit of butter!
:48:59. > :49:04.We can get ready to garnish it up. How long does it take to implement a
:49:05. > :49:10.new menu? There are so many different restaurants you are a part
:49:11. > :49:15.of? We change it bit by bit. Never a whole menu change. It is too much
:49:16. > :49:21.stress for the kitchen and the front of house. So we change the dish bit
:49:22. > :49:26.by bit. We never go straight into it, we sit down and talk about it,
:49:27. > :49:33.cook it three or four times before it goes on to the menu.
:49:34. > :49:46.So. The cauliflower puree. That goes on to the plate.
:49:47. > :49:54.Cool move, Paul. A little tap there. I am stealing that one.
:49:55. > :49:59.That is the Michelin-starred touch. A smack on the bottom of the plate.
:50:00. > :50:05.Great. The cod... Before you put it onnen
:50:06. > :50:21.to the plate, add a little bit of Dijon mustard and with a brush... It
:50:22. > :50:28.give it is a kick. -- it gives it a good kick to the
:50:29. > :50:31.dish. This is probably one of the biggest selling cod dishes we have
:50:32. > :50:37.ever had on. It will be after this, as well.
:50:38. > :50:46.That is it. A nice garnish over the top.
:50:47. > :50:52.So the chopped eggs, the gherkins, the cornichons. And finished with
:50:53. > :51:00.the breadcrumbs. The capers, roasted in duck fat.
:51:01. > :51:04.That look looks lovely. Finished with extra Virgin olive oil.
:51:05. > :51:09.It looks very nice. There we have cod a la polonaise
:51:10. > :51:25.with asparagus and cauliflower. In eight minutes done. As easy as
:51:26. > :51:36.that! It is the way you stood back and went, wow! Dive into that.
:51:37. > :51:42.The cauliflower puree, you want to really blitz it.
:51:43. > :51:44.It is amazing. Right, we need some wine to go with
:51:45. > :51:45.this. It is amazing.
:51:46. > :51:49.Right, we need some wine So let's head back to the Chelsea Flower show
:51:50. > :52:03.to find out what Olly Smith has chosen to go with Paul's perfect
:52:04. > :52:11.cod? With Paul's creamy cod, you may be tempted to hook a bottle of
:52:12. > :52:17.Grillo from Italy, glorious stuff. But with the asthma Gus, it can be
:52:18. > :52:21.tricky to find a wine to match this dish.
:52:22. > :52:27.I have gone for the Rabl Gruner Veltliner 2012. Tricky to say,
:52:28. > :52:31.simple to sip! This is Austria's signature white grape variety. You
:52:32. > :52:37.can find it luscious and rich or more like this one, easy and breezy
:52:38. > :52:44.as an Alpine meadow. This particular example comes from classy Camtou,
:52:45. > :52:48.made by a leading producer, Rabl. It is fantastic to see them making a
:52:49. > :52:52.wine that is good value for money and you can find pretty much
:52:53. > :52:58.everywhere. All for wine and wine for all! If you think about the tang
:52:59. > :53:03.tangy garnish in the dish with the capers and the mustard, those are
:53:04. > :53:09.intense flavours, you need a wine like this one to match the tang,
:53:10. > :53:13.bursting with freshness. Then the cauliflower, you need win with
:53:14. > :53:18.richness to match up to the texture and the balance. This has a perfect
:53:19. > :53:23.level of concentration. And finally, the asparagus in the dish. It can be
:53:24. > :53:30.tricky to pair with wine. Asparagus is in season. If you are enjoying it
:53:31. > :53:40.at home, remember, its best friend is a glass like this one, Paul, here
:53:41. > :53:44.is toior classy cod, cheers! Cheers indeed.
:53:45. > :53:48.Mixed reaction, I am a fan of the grape but not this one. I know that
:53:49. > :53:52.asparagus is difficult to match but a little too dry for me.
:53:53. > :53:57.Very dry. 2-0. I like dry wine. It is
:53:58. > :54:02.full-body. I liked it with the mustard. The
:54:03. > :54:05.more you eat as you drink it, I think it starts to work. I'm on the
:54:06. > :54:11.fence. It is not what you said two minutes
:54:12. > :54:16.ago! I can't repeat what he said two minutes ago! Now, let's see what
:54:17. > :54:18.happened when the remaining two Celebrity Masterchefs served their
:54:19. > :54:32.food to the former finalists. Next up is Speech. Take a look. Are you
:54:33. > :54:43.ready to go? I think so. Speech is making a vegetable dish
:54:44. > :54:48.with prawns and a strawberry coulis. I think it will be one of those
:54:49. > :54:55.things where it is either going to be utterly amazing or it will be
:54:56. > :54:59.rank. I am worried. I love that. Speech, well done.
:55:00. > :55:11.Off you go. Brilliant.
:55:12. > :55:17.We have a bowl of sweet perfume. Don't even start, Wallace!
:55:18. > :55:24.Strawberries with prawns! You are getting too old now. All of these
:55:25. > :55:27.new ideas, they are leaving you behind, John. I'm down with the
:55:28. > :55:39.kids. We have vegetable Jambalaya and that
:55:40. > :55:42.is cooked with the prawns. A spicy strawberry sauce, it is spicy but I
:55:43. > :55:48.like it. The prawns look good.
:55:49. > :55:55.The rice, it looks very good. The wafts, the smells, I am genuinely
:55:56. > :55:59.excited I'm Speechless! It is lovely.
:56:00. > :56:04.Really lovely. I think that the prawns are ex-quitity. The sauce is
:56:05. > :56:08.a revelation. And I love the vegetable Jambalaya. I have covered
:56:09. > :56:20.myself in her sauce. I was so worried about the
:56:21. > :56:27.strawberry coulis with Cajun but I have to say she has gotten away with
:56:28. > :56:30.it. It is fantastic. Speech's dessert, honey with creme
:56:31. > :56:38.Powellaway, that for me is beautiful with the LAVH ander. Thank I can't
:56:39. > :56:47.wait for it. Hind laugh ander are subtle flavours, we have to taste
:56:48. > :56:57.both without it overpowering. -- Honey and lavander are subtle
:56:58. > :57:04.flavours. I want a crispy topping! Happy? Yes.
:57:05. > :57:19.It looks like she has made it work to me.
:57:20. > :57:23.We have a honey and lavander. Thank you very much.
:57:24. > :57:26.Speech, we are not supposed to tell you but your prawns were awesome.
:57:27. > :57:31.Well done. Thank you.
:57:32. > :57:40.Now, the test, is there a crack, a crunch and can we taste honey and
:57:41. > :57:46.lavander. I take that as a crack. Sadly it looks like scrambled egg.
:57:47. > :57:52.But it could taste really nice. You can taste the honey and the
:57:53. > :58:02.lavander. The combination is a lovely balance. It is a shape that
:58:03. > :58:11.the brulee split. It could have been perfect How long have we got? Eight
:58:12. > :58:19.minutes. Matthew's starter, scallops and king prawns in a Thai curry
:58:20. > :58:24.sauce. I love the sound of that. Loving it.
:58:25. > :58:30.They look good. We are happy.
:58:31. > :58:36.Can I take them? Yes, please. Are you full yet? We saved ourselves
:58:37. > :58:47.for you. Saved the best for last. Oh, hello! We have scallops on king
:58:48. > :58:51.prawn with a spicy salsa. The plate looks great. The sauce
:58:52. > :58:58.looks wishy-washy. Issues that I have with it, I am not convinced
:58:59. > :59:03.that the scallop is going to be cooked.
:59:04. > :59:09.Look. That is very, very undone. That is practically in the shell. It
:59:10. > :59:14.is like chopped mango, onion and chili which with undercooked
:59:15. > :59:30.scallops and a nicely cooked prawns. It reminds me of airline food.
:59:31. > :59:39.Matthew's main, roasted duck breast with roast roasted sweet potatoes,
:59:40. > :59:46.stir-fried vegetables. That is big on a plate.
:59:47. > :59:55.How are you doing? Struggling to get everything out on time.
:59:56. > :59:59.Is that the last thing to go on. Yes.
:00:00. > :00:09.Well, you are on time. Well done, you.
:00:10. > :00:15.For the main course you have pan fried breast of duck with roasted
:00:16. > :00:22.sweet potatoes and a stir-fry with orange and sesame sauce.
:00:23. > :00:31.Thank you very much. Mine looks great but I don't think I
:00:32. > :00:36.have sauce on my plate. The duck tastes of nothing other
:00:37. > :00:43.than chewing. I think he has forgotten to season the duck. Not
:00:44. > :00:46.sure about the sweet potato. The vegetables lacking. All together a
:00:47. > :00:57.bit disappointing. It is a little insipid. It is like
:00:58. > :01:05.wall paper. .edible wall paper. I am upset. I think it is flavourless.
:01:06. > :01:10.A pretty decent standard of food. Some odd combinations, strawberry
:01:11. > :01:26.sauce with prawns, mango, lime with chilli and scallops and apple and
:01:27. > :01:31.egg. Weird combinations. As you know, we can only take the
:01:32. > :01:42.best cooks with us. One of you is leaving the competition.
:01:43. > :01:57.We have made our decision. The contestant leaving us is...
:01:58. > :02:14.Matthew. Cheers.
:02:15. > :02:17.Bad luck Matthew. Next week all the remaining eight celebrities have to
:02:18. > :02:21.cook a show stopping dish for Gregg and John. Right, it's time to answer
:02:22. > :02:25.a few of your foodie questions. Each caller will also help us decide what
:02:26. > :02:40.Joe will be eating at the end of the show. So who do we have first on the
:02:41. > :02:45.line? Hi there, I would like to know what to do with the rhubarb. I would
:02:46. > :02:49.poach it. Make it with a nice jelly and
:02:50. > :02:55.ice-cream. And also savoury stuff. The chutney.
:02:56. > :02:59.And with pork it is fantastic. There you go.
:03:00. > :03:04.What dish would you like to see at the end of the show, food heaven or
:03:05. > :03:12.food hell? Sorry, Joe, it must be hell for me.
:03:13. > :03:18.Hi there, what is your question, please.
:03:19. > :03:25.Remember at the beginning of the show, Glynn threw away egg whites,
:03:26. > :03:32.what can you do apart from the obvious meringue.
:03:33. > :03:36.? You can take them and use a
:03:37. > :03:45.clarification for the consome as. To make it clear.
:03:46. > :03:50.You whisk it off, pass it off and you have a lovely stock.
:03:51. > :03:55.And there is a classic dish with poached meringue. They are gently
:03:56. > :03:59.poached in that milk and then used to make a proper custard without the
:04:00. > :04:04.peas. What dish would you like to see at
:04:05. > :04:10.the end of the show, food heaven or food hell? I love fish but I will
:04:11. > :04:15.vote for herselfen for him! Sue from Aberdeenshire. What is your
:04:16. > :04:22.question? My question is I have lots of trout in the freezer but I am
:04:23. > :04:26.worried about the bones in them. So I poach and make fish cakes, any
:04:27. > :04:37.suggestions? There is nothing wrong with fish cakes. If you can fillet
:04:38. > :04:41.it, you can steam it with thyme and hay.
:04:42. > :04:46.You can pick the bones out and have it as a piece of fish.
:04:47. > :04:55.You have to go to the pet shop to get the hay but what dish would you
:04:56. > :04:59.like to see at the end of the show? Definitely heaven.
:05:00. > :05:05.Good morning Judith, what is your question for us? I have a glut of
:05:06. > :05:11.cherries. I normally do them with duck but I would like a change.
:05:12. > :05:16.Basically, if you bring the cherries up to the boil. Wash off the vinegar
:05:17. > :05:22.and roll them in sugar. Put them in a low oven you get a fantastic sweet
:05:23. > :05:27.and sour sweets. So it is almost a sweet and you can use them on
:05:28. > :05:36.savoury or sweet. It has all gone quiet! So a low temperature? Yes,
:05:37. > :05:41.overnight, 8 0 degrees, come down to the smell of cherries.
:05:42. > :06:00.Now, what dish would you like to see at the end of the show? Oh, hell,
:06:01. > :06:07.please! Now James, what question would you like to ask us? I have
:06:08. > :06:14.been given broad beans, after seeing the peas with the custard, could I
:06:15. > :06:19.do it with that? You could do the same method with the peas and the
:06:20. > :06:25.custard or take them out of the pod. Put them into the freezer and
:06:26. > :06:35.de-Prost them and eat them raw in the salad but then pod them out,
:06:36. > :06:45.they are delicious. -- de-frost them.
:06:46. > :06:53.What dish would you like to see at the end of the show? Hell, please.
:06:54. > :06:59.Oh! Now, the Omelette Challenge. There may be one person you would
:07:00. > :07:07.like to beat, that is Jason? Yes. Glynn, you are on here somewhere...
:07:08. > :07:13.I am on 21. 72. So, usual rules apply.
:07:14. > :07:18.Let's see if he has been practising. Look at his eyes.
:07:19. > :07:44.Beware of the quiet one. Three, two, one, go! He has been practising. He
:07:45. > :07:53.is quicker than you already. You should be wear of the leary one.
:07:54. > :08:00.This one is stuck a bit. He has left half of the whites in
:08:01. > :08:10.there. You have been practising as well.
:08:11. > :08:13.Glynn... I feel sick. I might do at 3.00pm.
:08:14. > :08:34.It is generally the shells in it. You did it in 19.12 seconds. That
:08:35. > :08:37.puts you there and knocks a two-Michelin star chef... To
:08:38. > :08:44.there... Sorry, Michael. I do love you but I'm sorry.
:08:45. > :08:52.So, Paul... Did the practise pay off? I only practised once.
:08:53. > :08:57.It didn't, most of it has been left in the pan. You would not have
:08:58. > :09:01.beaten Jason but you would have been here, about 25 seconds. But
:09:02. > :09:10.unfortunately... You are going into good company, though, with some
:09:11. > :09:34.proper music. # Heart beet, why do you whisper...
:09:35. > :09:37.So, will Joe get his idea of food heaven Brioche topped steak with
:09:38. > :09:40.grilled tomatoes? Or his food hell, gooseberry chutney with mackerel
:09:41. > :09:44.fish cakes? Paul and Glynn will make their choices whilst we make a dash
:09:45. > :09:46.to Italy for more food adventures with Antonio Carluccio and Gennaro
:09:47. > :09:50.Contaldo. They've reached the Amalfi coast today to visit the town where
:09:51. > :09:53.Gennaro grew up. He's taking Antonio to meet his family but first they're
:09:54. > :10:23.both tucking into some very fresh fruit. Enjoy this one! ? The Amalfi
:10:24. > :10:28.coast. But it was not always like this. Just 60 years ago, this region
:10:29. > :10:34.was one of the poorest in Italy. No work and little money. This is where
:10:35. > :10:38.Gennaro was born and grew up. I was also born along the coast but my
:10:39. > :10:45.father moved to northern Italy when I was a baby. He was lucky, he had a
:10:46. > :10:50.good job. But here, the families had very little.
:10:51. > :10:55.Like my family. We lived on the food literally around us.
:10:56. > :11:01.Gennaro, what is the most beautiful thing to do? To be on the aMalfi
:11:02. > :11:09.coast to eat the ripe fruit from the trees. Juicy.
:11:10. > :11:14.Peaches are one of the best fruit ever.
:11:15. > :11:18.Hmm... Yes, very good. You need a lemon.
:11:19. > :11:22.Take your pick. I like that one.
:11:23. > :11:36.Yes, that one, look at this. That is wonderful.
:11:37. > :11:41.Direct from the tree. We used to eat almost anything.
:11:42. > :11:53.Nothing went to waste. Even every part of the lemon would be eaten.
:11:54. > :12:02.My breakfast is finished. I know we are going to have a
:12:03. > :12:08.wonderful day today. You are going to be red.
:12:09. > :12:14.What do you mean? Like a lobster. Gennaro is taking me to his home
:12:15. > :12:21.town. It was once a small village. Now it is fill of tourists, hotels
:12:22. > :12:25.and holiday villas. It is always great to come home.
:12:26. > :12:30.Home sweet home. Unbelievable.
:12:31. > :12:34.Even the bells. This is the bell to which I have
:12:35. > :12:46.been hearing since I was a little boy.
:12:47. > :12:52.Come on, Gennaro. My mum and papa sadly passed away. I
:12:53. > :13:02.left here more than 40 years ago but I still know mostly everyone. This
:13:03. > :13:11.is my nephew... This is my old school friend. This is my father's
:13:12. > :13:17.old friend. Bless him. And this is an old family friend,
:13:18. > :13:23.Andrea, who remembers what it was like in the 1950s.
:13:24. > :13:28.Tell me one thing, how was it in the so-called bad times here? Things
:13:29. > :13:33.were very bad. There was no food and no work. Here the people were poor.
:13:34. > :13:44.Most of the people lived on doing work in the country. Most people
:13:45. > :13:52.lived hand-to-mouth here. Gennaro is taking me to meet his aunt, who has
:13:53. > :13:57.lived here all of her life. My dear Aunty Antonietta.
:13:58. > :14:20.She is a fantastic cook. She is making pasta, like she always
:14:21. > :14:26.has done. The art to make a wonderful dough
:14:27. > :14:32.with flour and water. Nothing else. Make it into little sausages to add
:14:33. > :14:38.a curl. This enables the pasta to have the sauce inside it is playing
:14:39. > :14:43.with pasta. This is great food born out of
:14:44. > :14:50.poverty. Flour and water. You can see this is actually part of
:14:51. > :14:55.an umbrella and rolled up. It is fantastic, you do it one by
:14:56. > :15:04.one and it takes a couple of hours. Usually, they collect a few friends.
:15:05. > :15:08.It is a social meeting. Instead of going to the pub or to
:15:09. > :15:13.the bingo, you do this. There is the pasta. Look.
:15:14. > :15:20.My heart starts to beat when I see pasta like this. This is the most
:15:21. > :15:30.delightful fusilli, made by hand. This is what I was brought up with.
:15:31. > :15:36.This is the pasta that my Nana made. Pasta was cheap and filled the
:15:37. > :15:42.bellies and they made different varieties. Will are now more than
:15:43. > :16:04.600 shapes of pasta in Italy. But in the old days, the family did
:16:05. > :16:11.not eat this pasta... So they were making the pasta as a luxury. They
:16:12. > :16:16.were paid money and with the money that they were paid they were buying
:16:17. > :16:21.the other pasta and beans to add to a simple meal. So this was literally
:16:22. > :16:27.a trade. This is all about making the most of
:16:28. > :16:31.everything. My aunt never throwing anything
:16:32. > :16:36.away. She is a genius with the left overs.
:16:37. > :16:43.Antonietta has prepared something special. This is bread cooked with
:16:44. > :16:53.tomatoes and a little parmesan. It is a delightful blend.
:16:54. > :16:58.Hmm... When I was a small boy we rarely had meat. But we did keep
:16:59. > :17:04.animals for special occasions. We used to have chickens, a pig, one
:17:05. > :17:09.way or another we had an animal. I never forget the story when my
:17:10. > :17:15.father on Easter would bring a baby goat. Once I became attached to this
:17:16. > :17:22.animal. Running everywhere, taking him everywhere but then one day I
:17:23. > :17:28.find the poor animal hang hanging. I could not stop crying. My father
:17:29. > :17:32.smacked me and said you should never be attached to food and I learned my
:17:33. > :17:36.lesson. Before we leave we are given a last
:17:37. > :17:58.bag of home-made pasta. -- large bag of home-made pasta.
:17:59. > :18:02.Find out what the boys do with that bag of pasta next week! Right, it's
:18:03. > :18:05.time to find out whether Joe is facing either food heaven or food
:18:06. > :18:09.hell. Your food heaven would be this piece of prime steak which I'll
:18:10. > :18:12.griddle then top with a crumb made from brioche and parsley. It's
:18:13. > :18:15.served with grilled tomatoes and a salad dressed in honey and balsamic
:18:16. > :18:19.vinegar. Or you could be facing your food hell, gooseberries which I'll
:18:20. > :18:22.turn into a quick chutney to go with some simple mackerel fishcakes. It's
:18:23. > :18:30.served with a celery and watercress salad. It was at one point 3-3. Paul
:18:31. > :18:36.had the deciding vote. He has gone with the old fish. It is
:18:37. > :18:44.everything on the plate you dislike. No! I am going to get on with the
:18:45. > :18:48.chutney, the guys are working on the fish.
:18:49. > :18:51.So the chutney is going in first. Not that you are ever going to make
:18:52. > :19:07.this. Probably not! These are frozen
:19:08. > :19:12.gooseberries. There are no gooseberries coming
:19:13. > :19:19.through in season yet. So, a little bit of onion, and then
:19:20. > :19:24.brown sugar into the pan. It starts to caramelise. That speeds up the
:19:25. > :19:29.cooking process. So get this hot. Now in with the
:19:30. > :19:36.raisins. Are they OK? Not really.
:19:37. > :19:40.Now this will happen quickly. It starts to caramelise more. The
:19:41. > :19:49.raisins are starting to puff up. Now with the onions.
:19:50. > :19:54.You are OK with this? That is fine. A little bit of garlic. Keeping it
:19:55. > :19:58.on the heat. Normal chutney takes longer to make. Then we are adding
:19:59. > :20:04.vinegar to stop the caramelisation in there.
:20:05. > :20:09.If you didn't, the sugar would blacken. You get the instant colour
:20:10. > :20:16.of the chutney. Now the gooseberries. They can go in.
:20:17. > :20:20.That's enough! A few more in there. Now we just bring it to the boil and
:20:21. > :20:29.cook it. We are adding mustard to it.
:20:30. > :20:34.And now green peppercorns and a good pinch of salt. The guys are busy
:20:35. > :20:43.over there, you can tell us what you are doing with the fish cakes.
:20:44. > :20:57.We have potatoes, chilli and lime. I am flaking the fish. Celery leaves
:20:58. > :21:05.and chopped chilli. No bones. Here there is a bone in the centre,
:21:06. > :21:11.you have to get that out. I always felt bad being in Whitby
:21:12. > :21:17.and not trying the amazing fish and getting the cod.
:21:18. > :21:24.You were there for two years. There is a great smoke house over
:21:25. > :21:28.the other side of the bridge. The Fortune Smoke House. I remember
:21:29. > :21:33.going as a young kid. It was the great Two Fat Ladies, they were the
:21:34. > :21:39.ones that put it on the television. It is a big goth town as well.
:21:40. > :21:53.It is where Dracula was written. It is.
:21:54. > :21:59.Is a saw a goth this morning. Looked like he had come out of a nightclub.
:22:00. > :22:09.He was following the wall like this, and then he got to the end and boom!
:22:10. > :22:20.Right, the fish cake cakes! You have done them? I have a fillet here.
:22:21. > :22:26.Have you got fish in it? Yeah, one fillet.
:22:27. > :22:42.I am trying to be friendly, he is getting a potato croquet! Brilliant.
:22:43. > :22:47.I will get these boys to do a salad. We want a Michelin-starred
:22:48. > :22:54.watercress and fennel leaf salad. OK? With a little lemon juice and
:22:55. > :23:09.olive oil. Oh, you have done fancy wound ones.
:23:10. > :23:14.You have to boil this chutney. When you caramelise the sugar it speeds
:23:15. > :23:19.up the cooking time. When making a chutney at home you add the sugar
:23:20. > :23:24.and vinegar and boil it. If you caramelise it first you get the
:23:25. > :23:31.great colour and it cooks quicker. These things are frozen, you could
:23:32. > :23:34.use fresh gooseberries, or pears or apples.
:23:35. > :23:42.You were filming Holby City during the week? Monday to Friday. With
:23:43. > :23:47.good story lines coming up. My wife who is a pharmacist has had a
:23:48. > :23:50.dalliance with one of the doctors, there is a question about the
:23:51. > :23:56.patternity. She will find out out next week.
:23:57. > :24:01.How often do you film it in advance? The scenes we are doing go out in
:24:02. > :24:06.three months' time. But it has good stuff coming out.
:24:07. > :24:11.What is it like moving from Casualty to something like that? Is it
:24:12. > :24:17.similar? In Casualty I was a homeless guy with a mental health
:24:18. > :24:22.issue, stalking a doctor, and now playing a surgeon in Holby City. It
:24:23. > :24:28.is a very different job. And throughout the career too, your
:24:29. > :24:34.career, the theatre has played a huge role? I came to theatre late,
:24:35. > :24:41.having done telly from a young age. I got into a musical in my 20s. I
:24:42. > :24:46.did Rent. That was amazing to get to sing and to be in town. It is good
:24:47. > :24:50.for an actor to do theatre. You get so much rehearsal time and a chance
:24:51. > :24:54.to think about it. In television it is about turning up, knowing the
:24:55. > :25:07.lines and doing it inStandley. Tell me about it! But singing or
:25:08. > :25:11.dancing is not new in the studio We have had someone on the phone that
:25:12. > :25:19.says that you are a bit of a mover. So we have this lady from the Isle
:25:20. > :25:24.of Wight... I have never been there! She has been to Birmingham and seen
:25:25. > :25:30.you. So right on cue, I want you to show millions of people out there
:25:31. > :25:36.and around the world how to bust move moves in Birmingham.
:25:37. > :25:53.Do you want the music? Cue the music... And that was just for the
:25:54. > :25:59.aisle Isle of Wight, that was. I did not any you would do that! So,
:26:00. > :26:09.the chutney is happening. We dress it there.
:26:10. > :26:25.There is the salad. I like these. A squeeze of lemon on
:26:26. > :26:34.the top. A bit more.
:26:35. > :26:38.And seasoning in the chutney. So now you have a gooseberry chutney.
:26:39. > :26:43.Which, I will put a little more on... You can take the rest home as
:26:44. > :26:48.well. Then one of these and some of this
:26:49. > :26:54.fancy salad. That's it. A little celery and watercress.
:26:55. > :27:14.You get to dive into this. OK.
:27:15. > :27:20.You are a bit apprehensive! It does look nice. The
:27:21. > :27:26.Changed your mind? It is sweet. It not hellish at all. His dancing
:27:27. > :27:37.is more hellish! Thank you for the compliment.
:27:38. > :27:46.Right, Olly has chosen a Villa Flora Lugana, 2013.
:27:47. > :27:52.It is priced at ?9. 99. That is interesting.
:27:53. > :27:58.There are so many things to do with the gooseber but but most go for the
:27:59. > :28:06.goose Perry fool, like a trifle. But there are so many things to do with
:28:07. > :28:10.it. -- gooseberry fool.
:28:11. > :28:15.Tell us what you think of this wine? I was not convinced with the last
:28:16. > :28:19.wine. I have to say. I think that is really good. I think he has stepped
:28:20. > :28:24.up at the end. He has stepped up a bit, has he?
:28:25. > :28:29.This is lighter. Well, best of luck on Holby City.
:28:30. > :28:36.Good luck with everything you are doing, Paul. Congratulations for
:28:37. > :28:40.your first time on the show. Well that's all from us today on
:28:41. > :28:52.Saturday Kitchen Live. Thanks to Glynn Purnell, Paul Hood and Joe
:28:53. > :28:54.McFadden. Cheers to Olly Smith for the wine choices! All of today's
:28:55. > :29:07.recipes are on the website. Go to: Let's take a look at the history
:29:08. > :29:14.of BBC TWO - its people... ..its ideas... ..the government
:29:15. > :29:22.right about everything? ..and if this isn't a strictly
:29:23. > :29:24.accurate history... ..then I'm not a strictly
:29:25. > :29:30.accurate Simon Schama. 'Harry And Paul's
:29:31. > :29:33.Story Of The 2s - part of