:00:09. > :00:19.Good morning. Prepare to feast your eyes on 90 minutes of truly world-
:00:19. > :00:33.
:00:33. > :00:37.class food! This is Saturday Kitchen Live! Welcome to the show.
:00:37. > :00:40.We've got the cream of Cornish culinary talent in the studio today.
:00:40. > :00:46.First, he's the owner of the only two-star Michelin fish restaurant
:00:46. > :00:49.in the world! From Rock in Cornwall, It's Nathan Outlaw. Next to him is
:00:49. > :00:53.a man who chose Rick Stein's doorstep in Padstow to set up his
:00:53. > :00:57.restaurant, but the gamble paid off and in October he was rewarded with
:00:57. > :01:07.his very first Michelin star. Making his Saturday Kitchen debut,
:01:07. > :01:08.
:01:08. > :01:14.it's Paul Ainsworth. Good morning to you both. Nervous? A little bit.
:01:14. > :01:22.What are you cooking today, Nathan? A nice fish burger. There is
:01:22. > :01:27.tartare sauce there. A pickle salad. A lovely cider bun.
:01:27. > :01:31.The fish, you are a big supporter of English, what fish are you using
:01:31. > :01:40.today? It is Whiting. Readily available.
:01:40. > :01:48.Sounds good. Follow that, Paul, what is on the menu? I am doing a
:01:48. > :01:55.beautiful Cornish lamb pastille. You are wrapping the lamb in filo
:01:55. > :01:59.pastry? Yes, and in potato as well. So lots of crunch and texture.
:01:59. > :02:02.A lot of work there. Those dishes sound pretty good to
:02:02. > :02:05.me and we've also got our usual brilliant line-up of foodie films
:02:05. > :02:08.from the BBC archives for you too. So, All of them are brand new to
:02:08. > :02:11.Saturday Kitchen and today they come from Rick Stein, The Great
:02:11. > :02:14.British Menu and Rachel Koo. Now, our special guest is currently
:02:14. > :02:24.scaring the pants off us in a new Sunday night drama here on BBC1
:02:24. > :02:29.
:02:29. > :02:34.called The Secret of Crickley Hall. It is Tom Ellis! Great have youion
:02:34. > :02:38.Saturday Kitchen. First of all, congratulations, two hit shows, The
:02:38. > :02:42.Secret Of Crickley Hall and Miranda? Thank you very much. Well,
:02:42. > :02:48.Miranda has been going for a couple of years now.
:02:48. > :02:54.But to two-for-one shows, one is a comedy, one is a serious drama?
:02:54. > :02:58.Well, The Secret Of Crickley Hall is a classic horror story, ghost,
:02:58. > :03:03.haunted house, supernatural drama, but with an underlying family drama
:03:03. > :03:09.in the middle of it. A family tragedy. It is amazing.
:03:09. > :03:16.You have a great cast and writer? Joe Ahern who adapted it from the
:03:16. > :03:21.novel, by James Herbert, a big horror novelist, probably Britain's
:03:21. > :03:25.biggest export in terms of horror novels. So it is a cracking story.
:03:25. > :03:31.Joe adapted it for the three parts has done a brilliant job. He
:03:31. > :03:36.directed it as well. He is a massive geek in that genre. He is a
:03:36. > :03:43.big Hitchcock fan. I think people watching it were scared witless. Wi
:03:43. > :03:46.is the idea. Now, it is cook ry today. Now, of
:03:46. > :03:49.course, at the end of today's programme I'll cook either food
:03:49. > :03:52.heaven or food hell for Tom. It'll either be something based on your
:03:52. > :03:56.favourite ingredient - food heaven, or your nightmare ingredient - food
:03:56. > :04:06.hell. It's up to our chefs and a few of our viewers to decide which
:04:06. > :04:07.
:04:07. > :04:11.one you get. So, what ingredient would your idea of food heaven be?
:04:11. > :04:15.I love coriander. I believe it is the favourite in
:04:15. > :04:21.Britain. And pork belly. I love it
:04:21. > :04:26.Sounds good to me. What about dreaded food hell?
:04:26. > :04:32.I have always dreaded seafood. It was something from my parents, it
:04:32. > :04:36.was something that they never liked. My mum always led me to believe I
:04:36. > :04:41.would get poisoning from the seafood.
:04:41. > :04:45.So the mussels and the shells? Yes. So, it's either pork belly or squid
:04:45. > :04:48.and mussels for Tom. For his food heaven I'm going to look East for
:04:48. > :04:50.my inspiration and make a Thai- style pork belly. The pork is
:04:50. > :04:54.gently poached with chilli, lemongrass, ginger and loads of
:04:54. > :04:57.coriander then pressed. It's cut into slices, pan fried and served
:04:57. > :05:00.with a homemade chilli jam and a coriander salad. Or Tom could be
:05:00. > :05:03.having his food hell, mussels and squid and lots of other seafood
:05:03. > :05:07.which I am going use to make a quick version that French classic
:05:07. > :05:09.soup, a bouillabaisse. I'll cook all the fish in a mixture of white
:05:09. > :05:12.wine, aniseed liqueur, fennel seeds, tomatoes and saffron. It's finished
:05:12. > :05:15.with some pan fried squid and served with toasted baguette and a
:05:15. > :05:25.little saffron mayonnaise or rouille. Well you'll have to wait
:05:25. > :05:31.
:05:31. > :05:35.until the end of the show to find out which one Tom gets. I like the
:05:35. > :05:42.sound of the cheese and the toast! If you would like to ask us a
:05:42. > :05:46.question, call us: If we get to speak to you, we are
:05:46. > :05:51.asking if Tom should face either food heaven or food hell. Start
:05:51. > :05:57.thinking. Well with the shellfish, maybe you
:05:57. > :06:04.don't venture down to Cornwall? do love Cornwall. It is not that I
:06:04. > :06:08.don't like fish. I love fish, especially Whiting! Well, to start
:06:08. > :06:12.us off it is the famous Nathan Outlaw! There is a collection of
:06:12. > :06:16.you town there now, there is Paul and Rick Stein.
:06:16. > :06:20.The whole of Cornwall is really, really good. So aisle very proud to
:06:20. > :06:26.be there. What are we making? There are the
:06:26. > :06:28.burgers. We have some tartare sauce and
:06:28. > :06:33.We have some tartare sauce and cider buns.
:06:33. > :06:41.So you want me to get on with the buns? Yes, indeed. Two types of
:06:41. > :06:47.flour, the granary and the white flour.
:06:47. > :06:52.Now, what else have you got there? I have some peach juice, it sounds
:06:52. > :06:58.strange, but it gives the bread a bit of character. So a bit of peach
:06:58. > :07:04.juice in there, also the cider going into it. So it give as lot of
:07:04. > :07:10.West Country flavours. Not that peaches grow in the West
:07:10. > :07:15.Country, only in the Eden Project! Tell us about the fish? I was in
:07:15. > :07:21.the market last week, Whiting it is fish that you see a lot of, but it
:07:21. > :07:27.is not used that much. It is very affordable. Very cheap. It is
:07:27. > :07:32.plentiful. It is a fish that is very good to introduce yourself to.
:07:32. > :07:38.It is not too strong. So the reason I'm adding shallots, garlic, chilli
:07:38. > :07:44.it needs a bit of help. It can be bland.
:07:44. > :07:48.Is it easy to get hold of? Yes it is, the fishmonger and the
:07:48. > :07:53.supermarkets, but you can use cod, hake, ling. Any of the cod family
:07:53. > :07:59.fish they will work. Does it look like a haddock? Yes,
:07:59. > :08:03.it does, but they are smaller. They don't grow as big, but it is one of
:08:03. > :08:09.them fish, it is not really used enough. It will not break the bank
:08:09. > :08:13.if you do use it. Now, I have the bread on the go. We
:08:13. > :08:17.have the cider to combine it. It is unusual, instead of using water?
:08:17. > :08:23.That's right. I do a beer one which is nice.
:08:23. > :08:27.You can also do a beetroot one as well. So that is a little more
:08:27. > :08:33.creative. So, once you have left it to prove,
:08:33. > :08:39.we have this one here... You can leave it for an hour in a warm
:08:39. > :08:43.place. It will come up like that I need a bit of flour.
:08:43. > :08:48.What I'm trying to do with the dish is to show that it is a burger, but
:08:48. > :08:53.to make it more exciting and to show people that fish does not have
:08:53. > :08:58.to be complicated. This is a really good one to do for a big party. If
:08:58. > :09:04.you have a barbeque, maybe it is the wrong time of the year, but
:09:04. > :09:07.even at Christmas time you can do this. It is simple. You can do it
:09:07. > :09:12.all beforehand. You can freeze it and make a few of them.
:09:12. > :09:18.Now, how is the restaurant going? Not only do you have the one in
:09:18. > :09:25.Cornwall. A couple in Cornwall, you have ventured into the Big Smoke,
:09:25. > :09:28.you are in London now? That's right. I opened a restaurant at the
:09:28. > :09:33.Capital Hotel in Knightsbridge. It is different to Cornwall. The same
:09:33. > :09:43.sort of people. It is nice to see lots of faces that are familiar to
:09:43. > :09:44.
:09:44. > :09:54.me. That is good. Basically, it is Outlaw Seafood and
:09:54. > :09:55.
:09:55. > :10:05.Grill. It is a little more urban. What I found... That is a London
:10:05. > :10:06.
:10:06. > :10:11.trendy word, urban?! It is a mixture of of seafood and the grill.
:10:11. > :10:16.The chef there is Pete, he is doing a brilliant job, coming from
:10:16. > :10:20.Cornwall up to the Big Smoke. It is a famous restaurant in its
:10:21. > :10:30.own right? It has had chefs through its doors in the recent and past
:10:30. > :10:33.years? Yes, you have had Richard Shep ard, Brian Turner. He is still
:10:33. > :10:37.alive! That is good. He has been into the restaurant in London. He
:10:37. > :10:42.came to support us. That is really lovely.
:10:42. > :10:48.He is a star. There is the type of calibre going through the
:10:48. > :10:52.restaurant. Were you nervous taking that on? Just a little bit.
:10:52. > :10:57.But we are offering something a little different. It is very
:10:57. > :11:02.British. It is seafood. It is surprising that we are an
:11:02. > :11:05.island and there are not that many seafood restaurants. It is
:11:05. > :11:10.something that you expect to sea more of. It is another challenge in
:11:10. > :11:17.the career of being a chef. Now, these are the cakes you are
:11:17. > :11:27.making. I have to get them cooking. Just pan-fry them in a medium-
:11:27. > :11:27.
:11:27. > :11:32.heated pan. Then into the ov on at about 180 degrees.
:11:32. > :11:37.-- oven. Now, I need to make the mayonnaise.
:11:37. > :11:45.I am blitzing down the Whiting with a whole egg. I am not taking it too
:11:45. > :11:49.fine. I still want a bit of texture. Here are the shallots, the garlic
:11:49. > :11:53.and the chilli that I sweated down. The reason to sweat it down is to
:11:53. > :11:59.get rid of the rawness. People think of fish cake, they
:11:59. > :12:08.think of putting in potatos, but you are not doing this?
:12:08. > :12:15.You use the egg to bind it and a few breadcrumbs as well.
:12:15. > :12:23.Would that work with shellfish? would do, crab... Yeah, but
:12:23. > :12:32.somebody does not like it! If you want to ask a question to the chefs
:12:32. > :12:37.today, call this number: Right, I have the mayonnaise on
:12:37. > :12:42.here. Here I have mixed in breadcrumbs in
:12:42. > :12:47.there. I will chop some parsley. You can use anything you want. You
:12:47. > :12:52.don't have to use chilli, but I like the combination with the
:12:52. > :12:57.garlic and the parsley it works well with the white fish.
:12:57. > :13:01.The London restaurant, is it fish or meat-based? We put a few dishes
:13:01. > :13:07.of meat on, but literally, it is all about the fish. So we are
:13:07. > :13:12.bringing up the fish. We are buying the fish ourselves and bringing it
:13:12. > :13:16.up to London it seems that that is what the people want. It is
:13:16. > :13:22.brilliant for me, that is what I love to cook.
:13:22. > :13:25.It is good news. It is nice to be in London and seeing the people
:13:25. > :13:33.appreciating it. It is one of the things you think that we have lots
:13:34. > :13:38.of fish restaurants, but we haven't. So, the idea is that you have
:13:38. > :13:44.breadcrumbs in there to bind it together? That's right. Then you
:13:44. > :13:49.can make them any size you want. Using your hands, just push it
:13:49. > :13:56.together and mould them. You can keep them in the fridge or now you
:13:56. > :14:05.could freeze them. They would last a good month or so if they are
:14:05. > :14:11.well-covered. The mayonnaise is ready.
:14:11. > :14:21.And you want a quick tartare sauce with mayonnaise, capers and
:14:21. > :14:22.
:14:22. > :14:27.gherkins. Do you want herbs in this? A little
:14:27. > :14:37.bit of parsley will be nice. The bread, how long do you bake
:14:37. > :14:39.
:14:39. > :14:44.those for? About 15 minutes. They will be ready after you have
:14:44. > :14:51.proved it for half an hour. As well as the restaurant in London,
:14:51. > :14:55.you are trying to set up a new one? We have acquired a site in Cornwall
:14:55. > :14:59.near the market. Hopefully in the New Year, by Easter we can open
:14:59. > :15:05.another restaurant there. That is with a fish who I have known for a
:15:05. > :15:12.long time. I worked with him while I worked with Rick Stein. Paul
:15:12. > :15:17.Rickly. He is helping me open up a restaurant there. It is a British
:15:17. > :15:23.style tapas. Using all of the fish from the market nearby it is a
:15:23. > :15:29.smaller market that needs support. A lot of fishermen are on day boats.
:15:29. > :15:34.They have smau crews and they are under pressure from the bigger
:15:34. > :15:38.crews, so this is a nice thing to do to support them. Hopefully make
:15:38. > :15:42.them proud of what they are catching. It is a very dangerous
:15:42. > :15:45.job being a fisherman. They really need support at this time. So
:15:45. > :15:49.hopefully we can help them with that.
:15:49. > :15:54.It is a dangerous and a tough job. Yes.
:15:54. > :16:04.So, the herbs, the parsley... touch of lemon juice in there as
:16:04. > :16:07.
:16:07. > :16:12.well. All I have in the salad is parsley,
:16:12. > :16:18.cucumber, gherkins and capers, lemon juice and salt and pepper.
:16:18. > :16:23.Here are the fish cakes. They are great. They hold together nicely.
:16:23. > :16:28.It is great to get the kids making these as well.
:16:28. > :16:33.My kids are not interested in watching us, James. They are more
:16:33. > :16:42.interested in seeing Tom as they love Miranda. How old are they?
:16:42. > :16:49.Nine and seven. They are massive fans of the show.
:16:49. > :16:56.They were asking about you, but I said you should be watching me!
:16:56. > :17:06.What are their names, I will give them a wave.
:17:06. > :17:06.
:17:06. > :17:10.They are Jacob and Jessica. Jacob and Jessica, hello! That is
:17:10. > :17:12.great. So, what do we have here? Whiting
:17:12. > :17:18.burger with a cider bun and tartare sauce.
:17:18. > :17:23.Which bit of that did you do? the cucumber! I have never run
:17:23. > :17:27.the cucumber! I have never run around so much in my life! I think
:17:27. > :17:33.there is one each, unless you are feeling hungry.
:17:33. > :17:40.If you can't get Whiting, you said that the fishmonger can get it, but
:17:40. > :17:46.in the supermarket, haddock works? Yes, even mackerel. We even did one
:17:46. > :17:51.with squid. Very versatile. That is amazing. It is a bit hot,
:17:51. > :17:57.but it is really good! And the bread. You can taste the cider in
:17:57. > :18:02.that bread. It is really good. We need wine to go with this, we
:18:02. > :18:06.sent our wine expert, Tim Atkin to Kent. What did he choose to go with
:18:06. > :18:12.the whiting burger with a cider bun and tartare sauce? I am here in the
:18:12. > :18:22.grounds of Leeds Castle. I am heading into nearby Maidstone to
:18:22. > :18:27.
:18:27. > :18:32.Nathan, with the delicious fishburg, I have to serve a white wine, but I
:18:32. > :18:37.have to choose carefully. There are three tricky ingredients. The
:18:37. > :18:42.capers, the shallots and the pickled gherkins. I want a white
:18:42. > :18:46.wine with good acidity and weight. The classic match would be a
:18:46. > :18:53.Chardonnay, but I am sticking with the south of France, but the wine I
:18:53. > :18:59.have chosen is made from a rarer grape variety it is the Paul Mas
:18:59. > :19:03.Estate Marsanne 2011. This originated in the northern Rhone
:19:03. > :19:07.Valley. It has been successfully transported to Australia and the
:19:07. > :19:15.south of France. You don't have to anybody a hurry
:19:15. > :19:20.to drink this. This develops nicely in the bottle. On the nose, there
:19:20. > :19:25.is honeysuckle, cinnamon from the oak and lovely fresh herbs.
:19:25. > :19:31.This is delicate enough to work with the Whiting. There is a yeasty
:19:31. > :19:36.note that picks up on the bread and an undertone of green that works
:19:36. > :19:40.well with the gherkin and the tartare sauce. Nathan, a great idea
:19:40. > :19:44.for a burger and this is a great wine to go with it.
:19:44. > :19:49.It certainly is. He knows his stuff.
:19:49. > :19:54.And just under �9. A bit of a bargain. A French classic.
:19:54. > :20:00.Happy with that? Yes. The burgers are disappearing
:20:00. > :20:10.rapidly! Coming up, Paul is cooking his first dish on Saturday Kitchen.
:20:10. > :20:10.
:20:10. > :20:15.Feeling nervous? Yep! What are you making? A lamb pastia. With pastry,
:20:15. > :20:21.salsa verde and ewes milk. Sounds good to me. It is time now
:20:21. > :20:25.to catch up with Rick Stein. He is on his journey through Spain, he
:20:25. > :20:27.has reached Pamplona, but he is not 'Pamplona is
:20:27. > :20:33.there to watch the bulls, he is 'It's much loved by the Americans
:20:33. > :20:36.'In the main square is the famous Cafe Iruna, looking exactly
:20:36. > :20:46.'as it's always looked for a hundred years or more.'
:20:46. > :20:56.
:20:56. > :20:57.'played host to people like Hemingway, Sinatra and even Franco.
:20:57. > :21:00.'Their most popular dish was this.'
:21:00. > :21:07.So this is called Rabo Estofado?
:21:07. > :21:10.Every year in San Fermin holy daysall the people come here to eat this.
:21:10. > :21:12.Really? Yeah. Yes.
:21:12. > :21:16.'What Alex does is to dust the individual pieces of oxtail in flour
:21:16. > :21:19.'before frying them off in olive oil. At the height
:21:19. > :21:24.'of the San Fermin they'd be using the tails of the bulls killed in the ring.
:21:24. > :21:27.'I can quite imagine Hemingway eating this.'
:21:27. > :21:32.OK, Rick. Do you like to prepare this one?
:21:32. > :21:35.'It doesn't take long for the oxtails to get a nice golden colour.
:21:35. > :21:39.'He then takes them out and in another pan he fries loads of garlic.
:21:39. > :21:44.'I suppose it must have been about six or seven cloves, roughly sliced.
:21:44. > :21:52.'And then he adds onions, carrots and leeks.'
:21:52. > :21:54.'He softens the garlic, onions carrots and leeks
:21:54. > :21:57.'until they caramelise, and now he puts in brandy.
:21:57. > :21:59.'That's quite a lot, at least a double.
:21:59. > :22:02.'Now some wine, Navarra wine of course,
:22:02. > :22:06.'and then he gives it a stir for a couple of minutes.
:22:06. > :22:09.'This is important because he has to cook out the raw alcohol.
:22:10. > :22:12.'And once that's done he returns the oxtails to the saucepan
:22:12. > :22:16.'and then he puts in a really well-reduced beef stock.'
:22:16. > :22:19.Now we have to cook this one very slowly. Yeah, OK.
:22:19. > :22:25.Very slow. And, Alex, could you imagine Ernest Hemingway
:22:25. > :22:28.'Halfway through simmering the oxtails he takes them out
:22:28. > :22:31.'and blitzes those vegetables and all that lovely stock into a thick silky gravy.
:22:31. > :22:34.'This is the secret of the dish, of course - it's the enriched sauce
:22:34. > :22:37.'made richer with the juices from the meat,
:22:37. > :22:41.'that wonderful stock and the wine and the brandy.'
:22:41. > :22:45.'It's now simmered for practically another hour
:22:45. > :22:47.'and the colour gets darker and darker
:22:47. > :22:50.'until it almost looks like chocolate, and then it's served.
:22:50. > :22:55.'As dishes go, this is as butch as it gets.
:22:55. > :23:02.'You can easily see Hemingway tucking into this.'
:23:02. > :23:05.Ever eastwards. The sun is three times as hot now
:23:05. > :23:09.as it was in damp rainy Galicia where I started my journey over a fortnight ago.
:23:09. > :23:14.Navarra is blessed with an extremely fertile landscape.
:23:14. > :23:17.It has the damp west wind from where I've just come from,
:23:17. > :23:20.the protection of the Pyrenees to the north
:23:20. > :23:24.and the warmth of the Mediterranean- breezes coming from the east,
:23:24. > :23:28.and to top it all, you've got the water from the mighty river Ebro.
:23:28. > :23:34.And that's why the region is known as the vegetable capital of Spain.'
:23:34. > :23:37.The flat land of rich alluvial soil
:23:37. > :23:41.has been chopped into small plots called huertas.
:23:41. > :23:46.Here, it seems anything will grow.
:23:46. > :23:48.'Today, I'm meeting Floren and his wife Mercedes -
:23:48. > :23:51.'vegetable growers who supply some of the top chefs in the restaurants in Spain.
:23:51. > :23:53.'Chefs who really put Spain on the culinary map.'
:23:53. > :23:55.Artichokes. What is it in Spanish?
:23:55. > :23:58.Alcachofa. Alcachofa. Alcachofa. This is beans.
:23:58. > :24:03.Oh, broad beans. I love 'em. Yes.
:24:03. > :24:07.Floren and Mercedes had the perfect dish
:24:07. > :24:09.to show off their selection of vegetables - a minestra,
:24:09. > :24:12.which is like a thick soup made entirely from young vegetables.
:24:12. > :24:16.There are runner beans, which take about 30 seconds to blanch,
:24:16. > :24:19.and Floren chops up some borage stalks.
:24:19. > :24:22.That's a new one. I've only had it in Pimm's!
:24:22. > :24:25.He then blanches those, too.
:24:25. > :24:28.Next he shows me how he prepares the young, freshly picked artichokes.
:24:28. > :24:35.They're soft enough to be peeled and the flower part of the tip removed and then split in half.
:24:35. > :24:39.These artichokes, we cook yesterday.
:24:39. > :24:42.Good Lord! How come they're this sort of turquoise green?
:24:42. > :24:46.Just water and salt. Water and salt?!
:24:46. > :24:49.Water have to be 2000 magnesium...
:24:49. > :24:54.Is the word? And more.
:24:54. > :24:58.HE SPEAKS SPANISH And the water from here has this.
:24:58. > :25:08.I don't think I can do a recipe for it!
:25:08. > :25:09.
:25:09. > :25:12.'The asparagus will take about five minutes to soften
:25:12. > :25:15.'and Floren is ready to start the final part of the process.
:25:15. > :25:17.'He's frying off onions, again picked a minute ago from his huerta,
:25:17. > :25:20.'along with some young tender garlic stalks,
:25:20. > :25:23.'and all at that stage straight out of the ground.
:25:23. > :25:26.'Now he adds flour because a minestra is quite thick.
:25:26. > :25:28.'That will absorb some of the oil while it cooks out.
:25:28. > :25:31.'And then for the stock.
:25:31. > :25:34.'He uses a cup full of water from the asparagus
:25:34. > :25:37.'and another from the electric soup.'
:25:37. > :25:40.I mean, that is great. It looks a bit like something out of science fiction,
:25:40. > :25:43.but I mean that will give the finished minestra
:25:43. > :25:47.such a lovely green spring-like colour.
:25:47. > :25:49.'Now he puts in the artichokes.
:25:49. > :25:52.'The thing about this dish is that you use whatever is in season,
:25:52. > :25:55.'when it's just at its tippy-top best.
:25:55. > :26:00.'And I think it's a great thing to cook in an allotment - that's if you get the weather.
:26:00. > :26:03.'I like these baby broad beans.
:26:03. > :26:07.'Sweet and tender, they'll take seconds to soften.
:26:07. > :26:10.'And now for the asparagus.
:26:10. > :26:13.'The Spanish love their fat white asparagus.
:26:13. > :26:16.'Look at that green now. Just the water?!
:26:16. > :26:20.'I just somehow can't believe it!'
:26:20. > :26:24.'Then more runner beans. One of my favourite vegetables, fresh and young.
:26:24. > :26:28.'and lastly tiny peas, which Floren- calls the caviar of the land.'
:26:28. > :26:30.It's lovely watching this in this allotment,
:26:30. > :26:33.It's lovely watching this in this allotment,
:26:33. > :26:36.lovely cooking outdoors, you know,
:26:36. > :26:39.cos it seems right you can go and pick the artichokes or the broad beans.
:26:39. > :26:42.You know, the queen of the vegetable, right?
:26:42. > :26:44.King, king. Sorry!
:26:44. > :26:48.Well, he have long hair, so maybe...!
:26:48. > :26:52.Well, it's time for lunch,
:26:52. > :26:55.Well, it's time for lunch,
:26:55. > :26:58.and that I'm pleased to say means a glass or possibly two of wine.
:26:58. > :27:02.Although not as famous as its neighbour Rioja,
:27:02. > :27:05.I think the wines here in Navarra are just as good.
:27:05. > :27:10.You see what I mean about this dish? It is just like a thick soup.
:27:10. > :27:14.Salud. Salud. Salud.
:27:14. > :27:22.Cheers. I hope to see you next time- you have your house here.
:27:22. > :27:32.'Well, mi casa su casa, that's if you're ever in Padstow.'
:27:32. > :27:37.
:27:37. > :27:38.Great
:27:38. > :27:38.Great stuff
:27:38. > :27:42.Great stuff there.
:27:42. > :27:48.Great stuff there. Now, it is 'Stir up Sunday' this weekend, apparently.
:27:48. > :27:52.Now, I'm not a huge fan of Christmas pudding, but I think I
:27:52. > :27:57.can show you something else. It is a puff pastry tart with apple. You
:27:57. > :28:02.can make it tomorrow and freeze it and have it on Christmas day. It
:28:02. > :28:08.will be cooked from frozen. It is one less thing to worry about. So,
:28:08. > :28:13.the first thing to do is put the pastry. The producer said could I
:28:13. > :28:20.make pastry, we have butter, flour, water, but obviously, people will
:28:20. > :28:26.buy some. This is rough puff pastry. The most important part of this, it
:28:26. > :28:29.must be made with butter. With must be made with butter. With
:28:29. > :28:34.pastry it is so, so important. This is laminated. T as you layer
:28:34. > :28:40.the butter and the flour together, that creates the layers. It is the
:28:40. > :28:46.butter that melts, creates the steam, and traps between the layers
:28:46. > :28:51.of the pastry, and then it creates the rising.
:28:51. > :28:55.The rough pastry you don't get an even rise, but what we can do is
:28:55. > :29:01.use this sort of pastry to make these tarts.
:29:01. > :29:11.So, basically we take these and cut them out. Also, you can re-use the
:29:11. > :29:12.
:29:12. > :29:17.pastry. Just cut it nice and thin. That is the key to this one.
:29:17. > :29:25.With puff pastry, with this tart, you dock it with a knife, not a
:29:25. > :29:29.fork. You want bigger air holes to allow the steam to come out and
:29:29. > :29:37.stop you from getting aing soy bottom to the tart.
:29:37. > :29:42.-- getting a soggy bottom. So, this is the Christmassy feel, with
:29:42. > :29:46.sultanas, brown sugar, nutmeg and cinnamon. Then butter. Not only is
:29:46. > :29:54.the butter in the pastry, it is also in the filling.
:29:54. > :29:59.You can mix this together. This creates a nice winter spice
:30:00. > :30:09.base to our little tart. Then sprinkle this on the top. You
:30:10. > :30:10.
:30:10. > :30:20.can make this tomorrow easily. You can make smaller ones too. Then
:30:20. > :30:22.
:30:22. > :30:28.we grab the apple. These granny Smith apples. Slice them through.
:30:28. > :30:33.If you are wondering what happened there, that is not from cooking in
:30:33. > :30:39.rehearsal, that is Christmas decorating.
:30:39. > :30:44.I ripped nigh knuckles off with Christmas declarations. It involved
:30:44. > :30:50.baubles, Christmas lights and a step ladder and my dog. The dog
:30:51. > :30:57.grabbed over a bauble. So I had to go to the vet, and then I fell off
:30:57. > :31:03.the step ladder and scraped my hands down.
:31:03. > :31:08.I love Christmas! Now, this is where you take the time. I don't
:31:08. > :31:13.peel the apple. It adds to the texture as well as to the
:31:13. > :31:23.presentation of it. You could leave it like this.
:31:23. > :31:23.
:31:23. > :31:28.Freeze them as you want. The bases would anybody the fridge.
:31:28. > :31:34.Brush some butter over the top and then we freeze it. So this can go
:31:34. > :31:44.in the freezer as it is. And then when you want them frr
:31:44. > :31:46.
:31:46. > :31:49.Christmas take the whole lot out, they don't brown -- for Christmas.
:31:49. > :31:55.You can cook it straight from frozen.
:31:55. > :32:01.Now, firstly, congratulations on two hit shows, but it has not been
:32:02. > :32:06.an easy ride for you in your career? You have been in bits and
:32:06. > :32:11.pieces. You were in EastEnders, then you disappeared for a while.
:32:11. > :32:16.Where did you go? You always wanted to be an actor? I don't know,
:32:16. > :32:21.really. I wanted to act from the age of 17. I was doing bits and
:32:21. > :32:30.pieces, but I was always working. I was making a living from it, but
:32:30. > :32:37.that role eluded me for a while. You were alongside Heather Graham?
:32:37. > :32:43.Have you seen that film? Nope. You are not on your own! Did you
:32:43. > :32:50.see it? I saw it in the bargain bucket Attwooll worts! That is the
:32:50. > :32:56.thing. I made a living. You do bits and pieces, but the wierd thing was
:32:56. > :33:01.EastEnders. I did it for six months and people after that, they knew me
:33:01. > :33:11.and something medically-related to me. People would stop and say, "I
:33:11. > :33:13.
:33:13. > :33:23.know who you are... Hold it...." Then they would say, "Casual ti ."
:33:23. > :33:24.
:33:24. > :33:27.Then I would tell them about EastEnders! But then you get type-
:33:27. > :33:32.casted. That is the reason I didn't do it
:33:32. > :33:40.for more than six months. It is difficult, though. In a show
:33:40. > :33:44.like that you get a lot of media attention and tabloid attention. I
:33:45. > :33:48.don't know if people think more of you, but you are brought into the
:33:48. > :33:53.public conscious more. Also in your career you have done
:33:53. > :34:02.the serious roles, but comedy has always been a part of your career?
:34:03. > :34:06.I always loved comedy. The first job I did was a guest on Kiss Me
:34:06. > :34:10.Kate. It is something that I always enjoyed doing.
:34:10. > :34:16.And of course we have seen you on Miranda.
:34:16. > :34:21.Playing a chef, weirdly. But the big thing you are doing now,
:34:21. > :34:26.is The Secret Of Crickley Hall. The BBC can only do this right. It is
:34:26. > :34:32.fantastic. A fantastic script. There is great acting as well.
:34:32. > :34:36.It is taken from a successful novel by James Herbert. So in place there
:34:36. > :34:46.is a fantastic story. The difficulty was translating it
:34:46. > :34:49.
:34:49. > :34:53.on to the screen and being able to do what we could do without doing a
:34:53. > :34:59.disservice to the novel. I have seen the first part. The
:34:59. > :35:05.second part is out on Sunday? 9.00pm on BBC One, get that in!
:35:05. > :35:09.is scary, though, isn't it? It is. The subject matter is not nice. It
:35:09. > :35:15.is not pleasant. It starts off with you and yourself,
:35:15. > :35:19.the character that you are playing and your wife, Suranne Jones, your
:35:19. > :35:24.son goes missing. A year anniversary later, you book this...
:35:24. > :35:29.I get a job. I get a job offer up north. I think
:35:29. > :35:39.it is a good time to help the family move on in the healing
:35:39. > :35:48.
:35:48. > :35:53.process. So we go to stay in the north is in a house called Crickley
:35:53. > :36:01.Hall. The interesting thing, is it is told in two narratives. So the
:36:01. > :36:04.story of 1943 and the present day. It flips between the two of the
:36:05. > :36:14.different times. It is easy to follow.
:36:14. > :36:19.That is credit to Joe. Has that gone wrong? Yes it is me!
:36:19. > :36:27.I made a mistake. In the novel these are brief flash
:36:27. > :36:30.backs that are alluded to, but Joe has explored that story and I think
:36:30. > :36:34.it adds another dimension to the whole piece.
:36:34. > :36:44.That make it is even more dark than normal? Absolutely.
:36:44. > :36:45.
:36:45. > :36:47.It is three parts? Yes, so part yun you can get on iPlayer.
:36:47. > :36:53.That's right. I watched it last night.
:36:53. > :36:56.You were very kind to me. The second part is going out
:36:56. > :37:02.tomorrow night at 9.00pm. Yes.
:37:02. > :37:06.Now, dive into that. That is everything that people love. Apple,
:37:06. > :37:11.ice-cream, winter spices and toffee sauce.
:37:11. > :37:15.That is a mouthful of Christmas. Is it better than Christmas
:37:15. > :37:21.pudding? I love that. I hate Christmas pudding. What is the
:37:21. > :37:27.point of Christmas pudding. You eat the heaviest meal of the year and
:37:27. > :37:32.then you have the heaviest pudding of the year to eat after.
:37:32. > :37:37.Now, if you would like to ask us a question, drop us a line. There are
:37:37. > :37:47.the details on the website: What are we cooking Tom at the end
:37:47. > :37:55.of the show? It could be pork belly. It is cooked with lots of coriander,
:37:55. > :38:02.chilli, garlic and pan fried. Or he could be facing seafood in the
:38:02. > :38:08.French classic bouillabaisse. There is mussel, clams, hake, cooked with
:38:09. > :38:13.white wine and saffron and served with a saffron rouille. Some of our
:38:13. > :38:18.guests and chefs get to decide the result today.
:38:18. > :38:28.Now, it is time to join our men in the The Great British Menu. First
:38:28. > :38:28.
:38:28. > :39:25.Apology for the loss of subtitles for 57 seconds
:39:25. > :39:31.cooking is the brilliant Phil Do you have the crust as well?
:39:31. > :39:37.he has. I'm up first. They will be hungry.
:39:37. > :39:41.They are almost identical. I could die on my sauce here.
:39:41. > :39:48.I look forward to it. Phil places the carrots, followed
:39:48. > :39:53.by a dollop of spinach and parsley mash. Topped with a piece of mint
:39:53. > :39:58.jelly and a lamb and potato pie. He completes the dish with a saddle of
:39:58. > :40:08.lamb and a spoonful of gravy. The lamb to the right, please. Go.
:40:08. > :40:19.
:40:19. > :40:22.This is an immaculate-looking plate- That's the spherification.
:40:22. > :40:26.Doesn't it smell good? Mmm. And it's so pretty.
:40:26. > :40:30.I think the lamb is stunning. Me too.
:40:30. > :40:33.I think there are two things that I don't like.
:40:33. > :40:35.The little wobbly globs of stuff
:40:35. > :40:38.that appear to have been washed in from outer space,
:40:38. > :40:40.the spherification, and also this green, sludgy stuff.
:40:40. > :40:43.I may possibly choke on my food,
:40:43. > :40:53.but I do think, in this instance, the spherification really works.
:40:53. > :40:55.
:40:55. > :40:57.I think maybe this runs the risk of being too conservative.
:40:57. > :40:59.Too conventional.
:40:59. > :41:01.It's a shame, because it's a beautiful plate of food.
:41:01. > :41:08.To cook a piece of lamb like that, it's almost breathtaking. I thought it was amazing.
:41:08. > :41:11.A respectable score.
:41:11. > :41:13.How will Alan Murchison measure up?
:41:13. > :41:16.Will his brand-new dish of lamb, basil, goat's cheese and tomato
:41:16. > :41:24.give him his third consecutive top-three dish?
:41:24. > :41:26.Alan is going head to head with Phil by also cooking lamb,
:41:26. > :41:28.but he's keen to point out that he is treating it
:41:29. > :41:30.in a much more modern way.
:41:30. > :41:33.What I'm doing is a take on basil, tomato, olive with lamb.
:41:33. > :41:35.But not in a way you'd conventionally see it.
:41:35. > :41:37.I was going to say I find it hard to believe...
:41:38. > :41:41.I'm not doing a sauce with it. I'm going to do one gazpacho.
:41:41. > :41:44.I'm going to do goat's cheese panna cotta with it
:41:44. > :41:52.and I'm drying out olives and making almost like an olive crumb.
:41:52. > :41:55.Almost identical to yours, Phil. Mine was roast lamb with veg.
:41:55. > :41:58.I'm not sure that's what yours is.
:41:58. > :42:02.A quenelle of basil mash joins the tomato jelly,
:42:02. > :42:05.then a garlic crisp to top the goat's cheese panna cotta
:42:05. > :42:08.and a sprinkling of dried black olives.
:42:08. > :42:13.Finally, the lamb with its herb crust and a drizzle of basil oil.
:42:13. > :42:16.Oh, dearie me.
:42:16. > :42:19.It's going to go one way or the other that one, isn't it?
:42:19. > :42:21.Let's go. Please. Thank you very much.
:42:21. > :42:29.PHIL: Get that. Could not be more different.
:42:29. > :42:37.The lamb looks nice.ALL AGREE
:42:37. > :42:39.I look at this dish
:42:39. > :42:42.and I feel a terrible sense of oppression falling over me.
:42:42. > :42:43.LAUGHTER
:42:43. > :42:47.Someone's emptied their pipe tobacco all over my plate.
:42:47. > :42:50.What's the matter with you? And the basil...
:42:50. > :42:52.Listen, this is boring old lamb
:42:52. > :42:59.in the Provencal style dressed up
:42:59. > :43:02.We've got a classic combination of flavours that work very well
:43:02. > :43:06.and then Alan has just tried
:43:06. > :43:15.to twist the way that you receive them in your mouth.
:43:15. > :43:20.There is this green potato, which... Plasticine,
:43:20. > :43:23.this dry... Matthew, you have been banging on for hours.
:43:23. > :43:25.You've just eaten too many meals in your life
:43:25. > :43:27.and you cannot see a good flavour when it comes your way.
:43:27. > :43:30.I think we eliminated the wrong man from this competition- first thing this morning.
:43:30. > :43:33.Is your dish better than that? It's not as pretty looking,
:43:33. > :43:35.but my dish would be tastier than that. It makes me upset.
:43:35. > :43:38.The lamb is tough.
:43:38. > :43:40.The crust, it's soft and oily and far too powerful for the dish
:43:40. > :43:48.and it doesn't taste nice. It's a pretty disgusting plate of food for me.
:43:48. > :43:51.Can Colin raise the bar?
:43:51. > :43:53.He's cooking hay smoked pig's head with a molecular mock apple,
:43:53. > :43:56.textures of onion and a black-pudding puree.
:43:56. > :44:06.Can this dish secure him a second top-three place?
:44:06. > :44:06.
:44:06. > :44:08.Under the watchful eye of his rivals, Colin starts to plate up.
:44:08. > :44:10.The mock apple is placed on his black pudding puree,
:44:10. > :44:13.along with red, white and baby onions.
:44:13. > :44:15.The smoky pork gel completes the dish,
:44:16. > :44:25.topped off with deep-fried skin.
:44:25. > :44:35.Well done. Thank you.
:44:35. > :44:40.
:44:40. > :44:42.And the smells coming off the plate are amazing.
:44:42. > :44:44.The perfume of pig.
:44:45. > :44:47.It has that sort of slightly artless look to it. Ah!
:44:47. > :44:49.Where everything is carefully consid...
:44:49. > :44:52.Will you stop interrupting with your "ah"?
:44:52. > :44:55.I'm sorry, but I just lost you,
:44:55. > :44:57.because it is the most divine pig's head.
:44:57. > :45:00.Tom, as a pig man, what do you reckon? It's...
:45:00. > :45:03...it's fantastic.
:45:03. > :45:05.The flavours are coming through wonderfully.
:45:05. > :45:07.Pork and apple. Yeah.
:45:07. > :45:10.Sunday lunch. My Sunday lunches never look quite like this.
:45:10. > :45:13.There's cold elements and warm elements.
:45:13. > :45:22.I think it's a fantastic dish.
:45:22. > :45:24.It's a series of very carefully modulated, delicate flavours
:45:24. > :45:25.that actually leaves your mouth very fresh.
:45:25. > :45:27.Ready for pudding I would say after this.
:45:27. > :45:30.It's fantastic. I just don't think it's a main course.
:45:30. > :45:33.I think he's produced another elegant dish.
:45:33. > :45:35.But, as a main course,it just comes short of the mark. Yep.
:45:35. > :45:45.It's a tasting menu dish? ALL AGREE
:45:45. > :45:47.
:45:47. > :45:47.You
:45:47. > :45:47.You can
:45:47. > :45:52.You can see
:45:52. > :45:56.You can see the remaining chefs, including Nathan serve up the
:45:56. > :46:01.remaining courses in 20 mince. Still to come on Saturday Kitchen,
:46:01. > :46:10.Rachel Khoo opens the doors to the Little Paris Kitchen once again.
:46:10. > :46:13.She is serving up a simple sole menure, simple but total -- totally
:46:13. > :46:19.delicious. And then there is the Omelette
:46:19. > :46:24.Challenge. That is live on air. Will Tom be facing food heaven? Or
:46:24. > :46:28.food hell? That would be the fish stew made with mussels and lots of
:46:29. > :46:33.other seafood, a twist on the French classic, bouillabaisse. Now,
:46:33. > :46:38.when you choose a place to open up a restaurant, would you choose the
:46:38. > :46:43.doorstep of one of the country's most famous chefs, Rick Stein? Well,
:46:43. > :46:47.that is what our next chef d, and it worked too. It is the brilliant
:46:47. > :46:53.Paul Ainsworth. Good to have you. Now, what are we cooking then, it
:46:53. > :46:58.is not fish? No. We have amazing lamb in Cornwall. So we are going
:46:58. > :47:02.to do the shoulder. So, you want me to make a salsa
:47:02. > :47:07.So, you want me to make a salsa verde? Yes.
:47:07. > :47:12.I have the shoulder here. I really, really like it. A lot of people
:47:12. > :47:18.have not been using the shoulder as it is more fatty than the leg, but
:47:18. > :47:24.once you use it. It is a much bigger flavour.
:47:24. > :47:28.Now, you Brightoned that in star anise and bits and pieces? Yes,
:47:28. > :47:36.star anise, lemon, sugar, brown sugar.
:47:36. > :47:41.Lemon. That was left over -- overnight for 24 hours. We do that
:47:41. > :47:45.with a lot of the meats in the restaurant. So some fish as well,
:47:45. > :47:51.salting and brightening them beforehand.
:47:51. > :47:58.Now, that is in duck fat? Yes. It is straight into the duck fat.
:47:58. > :48:03.That is at about 80 degrees, that is warm. Then it goes into the oven
:48:03. > :48:08.for four hours at 85 degrees. So, you gently cook that, like you
:48:08. > :48:11.do for a duck confit. It can be done in oil as well? Yes.
:48:11. > :48:16.Absolutely. When that is ready, you don't have
:48:16. > :48:19.to use it straight away. That can stay in the fat like a larder
:48:19. > :48:24.ingredient. So, here is one that has been
:48:24. > :48:28.cooked for four hours in the fat. It pulls away lovely. The great
:48:28. > :48:32.thing about this, you can control the amount of fat. So that lamb now
:48:32. > :48:42.is delicious. It has had the lovely brightening. That is why the meat
:48:42. > :48:46.is not a dull grey. I want a bit of fat in there, so
:48:47. > :48:53.that it is no too lean. I will not break it down too much.
:48:53. > :48:59.There is the salsa verde. That has been blended. Now, the beetroot.
:48:59. > :49:06.That was an idea, a bit like a jacket potato. We are cutting it
:49:06. > :49:11.down, not all the way, but then add olive oil and seasoning and a sweet
:49:11. > :49:17.Spanish sherry that is reduced, so it gives it a lovely depth for
:49:17. > :49:21.flavour. Can you do that with any root veg,
:49:21. > :49:24.Paul? Yes, with butternut squash. Roasting it keeps all of the
:49:24. > :49:29.flavour in there. That is lovely that. Don't tell him
:49:29. > :49:35.too much. He will have it on his restaurant on the other side of the
:49:35. > :49:40.water there! So, tell us about your restaurant. How did you end up down
:49:40. > :49:45.in Cornwall? Well, I met someone about seven years ago. He is my
:49:45. > :49:51.business partner. We have another restaurant in the square down there,
:49:52. > :49:56.that is Reggiano's. He had a property down there. He knew that
:49:56. > :50:01.Padstow was a thriving area. Obviously Rick has done wonder ps
:50:01. > :50:06.for it. -- wonders for it.
:50:06. > :50:13.He said there was a space down there. Not to compete, but to
:50:13. > :50:18.compliment the area and join the restaurant scene.
:50:18. > :50:22.Of course you have Nathan and Jamie down the road. There are lots of
:50:22. > :50:32.great restaurants. The restaurant you have the
:50:32. > :50:38.Michelin star is for No Six? Yes, we had the phone call saying we had
:50:38. > :50:45.won the Michelin star. It was a lifetime achievement.
:50:45. > :50:50.Is the goal to get two now? I am happy maintaining one at the moment.
:50:50. > :50:57.How do you get the star? Does someone come in and eat the food
:50:57. > :51:05.and say that is you, you can have the star.
:51:05. > :51:12.Almost! Not quite like that, but almost! Obviously not anyone! It
:51:12. > :51:16.would have to be a specialist!. New, the meat is getting wrapped in
:51:16. > :51:23.the filo pastry. Then here we have a Chinese
:51:23. > :51:29.mandolin. He is running now! It is the last
:51:29. > :51:35.time you lot are coming from Cornwall. Can't you just do a
:51:35. > :51:42.Cornish pasty! Right, next? I am making potato strings here.
:51:42. > :51:46.The beetroot is ready. Now, the salad.
:51:46. > :51:56.Yes, the pea shoots, put those on last.
:51:56. > :52:06.
:52:06. > :52:11.Now, they use this with the die Conradish -- Diacon radish? Yes.
:52:11. > :52:20.We use this along with the potato called Lovers.
:52:20. > :52:26.Lovers? Yes, lovers! They crisp up really nicely.
:52:26. > :52:34.You want that in the tin foil? it holds the flavour in there.
:52:34. > :52:39.And tell us about this? What is this stuff? This here is ewes milk
:52:39. > :52:43.curd. We add a little bit of cracked pepper to it and lemon
:52:43. > :52:51.juice. So, the lamb is in the filo pastry.
:52:51. > :52:58.So it is like a spring roll. A little bit of butter down the
:52:59. > :53:03.side and fold the sides in so that the mix does not leak on you.
:53:03. > :53:09.Then wrap it up. And this is where you see that cut
:53:09. > :53:15.of meat is so good for this? It is a nice way of serving it. You can
:53:15. > :53:21.get ahead and do it at home. Then we get the potato like that. Take a
:53:21. > :53:26.load out like that. And literally, you bind it around.
:53:26. > :53:30.The pastry keep it is nice and tight in. Then the potato goes
:53:30. > :53:38.lovely. We dust it with a little bit of salt from the fryer and then
:53:38. > :53:43.a bit of cumin. So you can make these in advance.
:53:43. > :53:48.This one has been frying away now. About three minutes? Yes. The lamb
:53:48. > :53:55.just warms inside. Now, whereas Nathan is purely fish,
:53:55. > :53:59.you do a bit of both? Yes, we are doing this. I like to showcase some
:53:59. > :54:08.of the brilliant suppliers and producers.
:54:08. > :54:13.We have great duck, we have a fantastic butchers that we use in
:54:13. > :54:17.Launceston. There is lovely lamb and pork. We have brilliant
:54:17. > :54:21.suppliers. I like to showcase the brilliant fish and the other
:54:21. > :54:27.brilliant ingredients. We saw you on The Great British
:54:27. > :54:35.Menu. People recognise you from there. You did a whacky desert?
:54:35. > :54:43.the Fairground desert. That was a great moment to win that.
:54:43. > :54:48.These are done. Now, a little bit of seasoning.
:54:48. > :54:58.Then I like to add cumin, but I like it to hit the plate as well.
:54:58. > :55:06.
:55:06. > :55:15.Do you have a knife there? I like to serve the end bits as well.
:55:15. > :55:25.There is the lamb inside. Take a little bit of the... It's a
:55:25. > :55:33.
:55:33. > :55:40.sausage roll, isn't it ?! Yes, it is! Burgers, sausage rolls...
:55:40. > :55:49.a tiny bit of olive oil. What did I put in the beetroot?
:55:49. > :55:54.is Pedro Jiminez. It sounds like a Spanish golfer!
:55:54. > :56:02.That looks fabulous. It is baked beetroot, topped with
:56:02. > :56:08.ewes milk curd, lamb shoulder and salsa verde.
:56:08. > :56:13.Well-deserved. A Michelin starred-chef. Brilliant.
:56:13. > :56:17.You can relax now. You have not taken a breath through that, have
:56:17. > :56:22.you? No, I haven't. Raise ray dive into that.
:56:22. > :56:26.It looks delicious. That beetroot. I have cooked it
:56:26. > :56:36.That beetroot. I have cooked it with salt, but in --, dive into
:56:36. > :56:41.
:56:41. > :56:46.that. I can't talk, this is the nuts!
:56:46. > :56:56.That is another way of saying it! Right, let's go back to Maidstone
:56:56. > :56:59.
:56:59. > :57:04.to see what Tim has chosen to go with Paul's Cornish pastia.
:57:04. > :57:10.Paul, your lamb has a Spanish flourish, with a hint of North
:57:10. > :57:15.Africa thrown in. So I'm heading to Spain for the wine choice too. It
:57:15. > :57:20.is a flavoursome dish with the rosemary, thyme and the sherry, so
:57:20. > :57:24.I'm after wine with lots of personality. We could have a
:57:24. > :57:32.Reserva, 2006, a classic match for the lamb, but I am heading for
:57:32. > :57:42.Minarete Roble Ribera del Duero 2011.
:57:42. > :57:46.The area of northern Spain here uses the same grape as the Rioja.
:57:46. > :57:52.Because Roble is of a higher altued it tends to produce more structured
:57:52. > :57:59.wines. On the nose is a hint of vanilla, plums, blackberry and
:57:59. > :58:04.sweetness. On the pallet... The succulence of the wine works with
:58:04. > :58:10.the sherry reduction and does not clash with the beetroot, a tricky
:58:10. > :58:14.ingredient here. The tannins melt into the lamb and
:58:14. > :58:17.the ewes milk curd. Paul, I wanted to find something really special
:58:17. > :58:22.for your first appearance on Saturday Kitchen. I think I have
:58:22. > :58:28.found it in northern Spain, and at a great price too! When I first
:58:28. > :58:32.tried this morning, I was not really convinced.
:58:32. > :58:35.But it is growing on me. I think with the food it is better.
:58:35. > :58:39.Yes. There are a few flavours in there
:58:39. > :58:47.to match. I think it compliments it well.
:58:47. > :58:51.You are happy? Definitely! Just keep it coming! What do you reckon,
:58:51. > :58:58.Nathan? I think with the combination of the salsa verde and
:58:58. > :59:02.the lamb it is really good. beetroot is amazing, I would not
:59:02. > :59:06.normally have ewes milk curd, but it is brilliant.
:59:06. > :59:16.Right, next it is The Great British Menu, next up is Simon Rogan. Have
:59:16. > :59:25.
:59:25. > :59:27.Simon has finished in the top three- and fish courses,
:59:27. > :59:37.with his suckling pig cooked with mead, artichoke and nasturtium.
:59:37. > :59:47.
:59:47. > :59:51.The dish is finished with baby leeks, nasturtiums and mead pork sauce.
:59:51. > :00:01.OK. The pork loin going that way, at 11 o'clock, please.
:00:01. > :00:07.
:00:07. > :00:17.This has got a far more enticing look to it.
:00:17. > :00:54.
:00:54. > :00:57.He's competing with a five-strong rabbit pentathlon
:00:57. > :01:00.including bunny burger, faggot and jelly.
:01:00. > :01:03.He's determined to win his way into the top three
:01:03. > :01:13.for the first time this week.
:01:13. > :01:20.
:01:20. > :01:23.The bunny jellies hop into place followed by the burger and braised shoulder.
:01:23. > :01:26.He then drizzles over some extra-virgin olive oil.
:01:26. > :01:30.The last touch is some skinny chips- and Stephen's done.
:01:30. > :01:40.Is that all in then, that one? Just be careful. Thank you.
:01:40. > :01:45.
:01:45. > :01:50.Our old friend, the cloche!
:01:50. > :01:56.That is absolutely brilliant because that is a bunny.
:01:56. > :01:58.I love the idea of using the whole of the rabbit
:01:58. > :02:01.and different parts of it and bringing it all together.
:02:01. > :02:07.I'm just not convinced that it all matches as one main course.
:02:07. > :02:10.Most of the five are delicious.
:02:10. > :02:13.I've got a problem with the faggot which I find sort of overpowering.
:02:13. > :02:16.I love that faggot.
:02:16. > :02:23.It's really pepped up, it's really got a lot of oomph to it.
:02:23. > :02:25.Rabbit on a banquet. It's going to be a risky one, isn't it?
:02:25. > :02:35.I think there will be a lot of people asking for an alternative.
:02:35. > :02:36.
:02:36. > :02:38.Nathan's up first with a bold take on surf and turf.
:02:38. > :02:48.He's convinced that it not only fits the brief
:02:48. > :02:49.
:02:49. > :02:51.Plating up starts with asparagus and samphire
:02:51. > :02:53.followed by a slice of pan-fried duck breast.
:02:53. > :02:55.Nathan then adds its unlikely partner,
:02:55. > :02:58.the charred monkfish, and his controversial barbeque sauce
:02:58. > :03:00.before finishing the dish with a crispy duck leg ball.
:03:01. > :03:10.Just be careful, yeah? Brilliant, thank you.
:03:11. > :03:26.
:03:26. > :03:28.I am so excited about the fish with the duck skin,
:03:28. > :03:31.it's the most amazing flavour.
:03:31. > :03:33.I mean, I just think...
:03:33. > :03:35...he is breaking new boundaries.
:03:35. > :03:37.I think the charcoaling, which is much more marked this time,
:03:37. > :03:40.helps to bring about that balance.
:03:40. > :03:42.I think he's pulled one out the bag, definitely.
:03:42. > :03:46.Ridiculous. Do you?
:03:46. > :03:48.Yes, I think it's much better as a starter with some pineapple.
:03:48. > :03:53.THEY LAUGH
:03:53. > :03:56.That's a stunning score.
:03:56. > :03:59.So Daniel really is up against it now.
:03:59. > :04:02.He's taking an everyday ingredient to new Olympic heights,
:04:02. > :04:06.with his complex chicken dish with ingenious sweetcorn egg,
:04:06. > :04:08.crispy skin filled with truffle popcorn
:04:08. > :04:18.and a revolutionary chicken spray.
:04:18. > :04:24.
:04:24. > :04:27.and chicken liver parfait tucked inside that crispy chicken skin.
:04:27. > :04:37.He carefully positions them on a pea puree.
:04:37. > :04:37.
:04:37. > :05:24.Apology for the loss of subtitles for 57 seconds
:05:24. > :05:24.You can smell
:05:24. > :05:24.You can smell the
:05:24. > :05:26.You can smell the chicken
:05:26. > :05:34.You can smell the chicken in the air.
:05:34. > :05:39.Cooking completed, all of the chefs are ang shoesly awaiting the
:05:39. > :05:46.judges' feedback. It is time to find out which three
:05:46. > :05:51.main courses are considered for the Olympic feast.
:05:51. > :05:55.Well, good evening, chefs. We would not have expected anything less,
:05:55. > :06:01.but we have seen stunning dishes today. I know you will want to know
:06:01. > :06:08.about the rankings. I will announce them in the reverse order. In
:06:08. > :06:12.seventh place, we have... Alan Murchison.
:06:12. > :06:17.It was a great dish, but it just was not great enough.
:06:17. > :06:23.I think you are being very kind. Thank you very much.
:06:23. > :06:27.Let's move on. In sixth place, it is... Steven
:06:27. > :06:30.Terry. I'm sorry, Steven, someone has to
:06:30. > :06:36.lose. That is fine.
:06:36. > :06:41.And, Phil Howard, I'm afraid you are in fifth place.
:06:41. > :06:51.Right, now we have a problem. We found that we had four fantastic
:06:51. > :07:05.
:07:05. > :07:11.will go through. Right, it is that time of the show
:07:11. > :07:16.to find out what some of your foodie questions are.
:07:16. > :07:18.And you can choose which dish Tom should eat, food heaven or food
:07:18. > :07:22.hell. Stephen from Belfast. What is the
:07:22. > :07:29.weather like in Belfast? It is very cold.
:07:30. > :07:35.What is your question today? We are having fillet steak and we would
:07:35. > :07:40.like the best way of cooking it. So, they are not having turkey this
:07:40. > :07:45.Christmas, but fillet steak. We will all be around for Christmas.
:07:45. > :07:50.How do you cook it? I think you cannot beat cooking it medium rare.
:07:50. > :07:56.That time of year, I would do maybe a stilton butter. Stilton being
:07:56. > :08:01.Christmas, or a classic, like a good old fashioned butter sauce.
:08:01. > :08:05.Yes, the bearnaise, that is with sweated shallots and tarragon in
:08:05. > :08:10.there. The best way to cook it, to pan-fry
:08:10. > :08:15.them? If you have a char grill. That is great, but a good, hot pan.
:08:15. > :08:19.Season it after, not before. Sometimes the salt draws the
:08:19. > :08:24.moisture. So, very, very hot pan. That is the
:08:24. > :08:32.key. What dish would you like to see, food heaven or food hell?
:08:32. > :08:39.hell, please. Thanks! Sylvia, are you there? I am.
:08:39. > :08:46.What is your question? What is the best way to cook lamb shanks, love!
:08:46. > :08:50.For me it is vegetables, onion, garlic, celery. Sweat them off and
:08:50. > :08:54.slow cook them at 150 degrees. Leave it with the lamb for three
:08:54. > :08:58.hours, then it all comes off the bone and serve it with marshed
:08:58. > :09:02.potatoes. The key to that is browning the
:09:02. > :09:05.meat. Then sealing it all off in the pan
:09:05. > :09:11.to get the colour and flavour into Yes.
:09:11. > :09:16.Lovely. What dish would you like to see, food heaven or food hell?
:09:16. > :09:21.heaven, please. And Ruth, what is your question for
:09:21. > :09:26.us? Good morning. My question is I have pearl barley. I have put it in
:09:26. > :09:32.soups and stews and attempted to make lemon barley water. What else
:09:32. > :09:40.can I do? So, pearl barley, what do you think? Soak it for 24 hours.
:09:40. > :09:44.Again, a lovely ingredient is Jerusalem artichokes. You can do it
:09:44. > :09:54.exactly like a risotto, but with the pearl barley.
:09:54. > :09:56.
:09:56. > :10:03.Sweat down an on ion -- onion, no rice, just the pearl barley and
:10:03. > :10:08.cook it with the vegetable stock or chicken stock. Then add mascarpone,
:10:08. > :10:15.seasoning. There you go. What dish would you
:10:15. > :10:20.like to see at the end of the show, food heaven or food hell? Well, I
:10:20. > :10:25.will go for food heaven. You can change your mind? No, you
:10:25. > :10:31.can't, I have read the rules, no, you can't.
:10:31. > :10:36.Do you want food heaven or food hell? Food hell! Oh! Thank you very
:10:36. > :10:40.much for that. The usual rules apply. A three-egg omelette cooked
:10:40. > :10:46.as fast as you can. This is of course the Omelette Challenge.
:10:46. > :10:52.Gennaro Contaldo is in the centre. Sat was close to him. The usual
:10:52. > :10:57.rules, a three-egg omelette cooked as fast as you can. When was the
:10:57. > :11:02.last time you made an omelette? Yesterday morning, about 20 of
:11:02. > :11:12.them! Well, the pressure is on! We are live, as usual. Put the clocks
:11:12. > :11:12.
:11:12. > :11:22.on the screens, please. Three, two, one, go! Nathan has done this
:11:22. > :11:23.
:11:23. > :11:33.before. He realises it does not stick! You had a sneaky grin
:11:33. > :11:41.
:11:42. > :11:49.looking at your fellow chef over here! Happy with that, Paul? Nathan,
:11:49. > :11:59.I don't know. It is a wonder that I'm not ill every Saturday.
:11:59. > :12:00.
:12:00. > :12:06.Nathan, where is the pen? Nathan, you were practising.
:12:06. > :12:12.Not since the last time. It puts you smack in the centre!
:12:12. > :12:17.Yeah! A pretty respectable time there.
:12:17. > :12:23.I did about 100 of them yesterday! Paul, you are also in the top ten.
:12:23. > :12:28.You did it in 25.64. That puts you about there.
:12:28. > :12:32.Well, it would do, if it were an omelette, but you have to take that
:12:32. > :12:39.back to corn wall and come back on again.
:12:39. > :12:49.I'm not putting that on! Right, will Tom get his idea of food
:12:49. > :12:52.heaven? Thai-style pork belly, but before we find out, we are over to
:12:52. > :13:02.Rachel Khoo in Little Paris Kitchen, today she is cooking a French
:13:02. > :13:09.
:13:09. > :13:17.The key here is the nutty sauce I've got here a fillet
:13:17. > :13:19.A generous pinch of salt - two pinches
:13:20. > :13:24.and some black pepper.
:13:24. > :13:30.OK. Then just grab your fillet and then you kind of dip it.
:13:30. > :13:32.OK, give it a little pat...
:13:32. > :13:34...to tap it off.
:13:34. > :13:35.OK.
:13:35. > :13:37.Frying pan.
:13:37. > :13:39.I'm going to use a bit of sunflower oil, so...
:13:39. > :13:41.That's enough.
:13:41. > :13:44.We want to get this nice and hot.
:13:44. > :13:47.While that is heating up,
:13:47. > :13:50.I'm just going to grab... a bit of parsley.
:13:50. > :13:56.Scrunch it up and then just run your knife through it.
:13:56. > :13:58.OK, I think that is getting hot enough.
:13:58. > :14:01.So it's ready...
:14:01. > :14:04.You can put it in the pan.
:14:04. > :14:07.What it should do, it should bubble round the edges.
:14:07. > :14:14.Two minutes on each side is fine.
:14:14. > :14:17.Yey! I think we can turn it over now.
:14:17. > :14:20.I'm going to cut half a lemon, I'll need that later.
:14:20. > :14:24.That's a beautiful brown, golden-brown colour.
:14:24. > :14:31.And then you're just going to slide it out onto the paper.
:14:31. > :14:35.Wrap it up to keep it warm.
:14:35. > :14:37.Just wipe off the excess in there.
:14:37. > :14:40.Put that on the heat - a nice chunk of butter.
:14:40. > :14:43.Now we're going to make our brown butter sauce.
:14:43. > :14:45.This is a very quick sauce, so don't go disappearing anywhere,
:14:45. > :14:47.otherwise you'll come back
:14:47. > :14:50.and you'll have a black butter sauce, instead.
:14:50. > :14:53.As the milk solids in the butter cook,
:14:53. > :14:57.they give the butter a lovely, nutty colour and taste.
:14:57. > :15:01.The French call it "beurre noisette" or hazelnut butter.
:15:01. > :15:03.You can actually smell the butter starting to cook
:15:03. > :15:06.and it should get this light, toasty flavour.
:15:06. > :15:08.OK, so that is done.
:15:08. > :15:11.Watch out, I'm going to add the lemon. It's going to...
:15:11. > :15:16...splatter a little bit.
:15:16. > :15:19.The lemon goes in.
:15:19. > :15:21.Parsley...
:15:21. > :15:24...and then...
:15:24. > :15:27.I'm just going to add a good tablespoon of capers.
:15:27. > :15:30.Right, that's the sauce done.
:15:30. > :15:33.Get a plate,
:15:33. > :15:36.unwrap your fish,
:15:36. > :15:39.slide the fish on there and put the sauce on top.
:15:39. > :15:43.You can finish off with a bit more parsley on top...
:15:43. > :15:48...and a little slice of lemon. That's it - c'est tout.
:15:48. > :15:51.That's supper in a couple of minutes.
:15:51. > :16:01.Who said French cooking was complicated?
:16:01. > :16:16.
:16:16. > :16:16.When
:16:16. > :16:17.When I
:16:17. > :16:21.When I really
:16:21. > :16:26.When I really want to impress my friends, I like to make a pudding
:16:26. > :16:31.you cannot buy in the shops but looks as good. The next recipe is a
:16:31. > :16:40.bit tricky, but it is worth the effort.
:16:40. > :16:49.This is Floweding Islands. Basically, it is a cold sea custard
:16:50. > :16:57.with a floating meringue in the Take half a litre of milk,
:16:57. > :17:07.We're going to add the pod as well,- It's got this very sweet,
:17:07. > :17:10.
:17:10. > :17:20.'I'm going to add my milk to four Right, so the milk has come to
:17:20. > :17:22.Egg yolk's a little bit sensitive to the heat, so what you do,
:17:22. > :17:27.is mix that in slowly and keep on whisking.
:17:27. > :17:30.Make sure you get all the vanilla grains.
:17:31. > :17:33.'The creme anglaise needs to be the consistency of double cream,
:17:33. > :17:36.'so put it back on the hob to thicken it.'
:17:36. > :17:40.Keep it on a nice, low heat. Whisk constantly.
:17:40. > :17:46.Creme anglaise would make a great accompaniment with apple crumble.
:17:46. > :17:48.I'm going to switch this off.
:17:48. > :17:51.This goes in the fridge till it's well chilled.
:17:51. > :17:53.Leave it in the fridge for four hours,
:17:53. > :17:59.in the meantime, I can start making my crunchy praline topping.
:17:59. > :18:02.Heat 75 grams of sugar and 25 ml of water together
:18:02. > :18:05.until they make a syrup.
:18:05. > :18:10.The sugar's dissolved and I'm going- to add my almond slithers in now.
:18:10. > :18:13.You're looking for your mixture to go a golden-brown colour.
:18:13. > :18:17.When it gets that dark colour,
:18:17. > :18:19.it's time to switch it off.
:18:19. > :18:23.While it's still hot, you want to pour it out, onto your baking tray.
:18:23. > :18:27.Spread thinly to cool, now time for the meringue.
:18:27. > :18:31.I need to weigh my egg whites, grab my scales.
:18:31. > :18:35.We need 60 grams...
:18:35. > :18:38.Oh, yes! 60 grams!
:18:38. > :18:43.I'm going to start off with just half of it in there.
:18:43. > :18:46.And add 45 grams of icing sugar.
:18:46. > :18:50.I'm making a classic French meringue mixture,
:18:51. > :18:53.which will be soft and fluffy.
:18:53. > :18:56.Add a pinch of salt...
:18:56. > :18:59...and a couple of drops of lemon juice.
:18:59. > :19:01.I'm going to add my egg white.
:19:01. > :19:03.In it goes.
:19:03. > :19:05.I think that's ready to go!
:19:05. > :19:08.Done.
:19:08. > :19:11.Soft peak, but you should still be able to turn it upside down
:19:11. > :19:15.and hold it over your heads!
:19:15. > :19:17.That's when you know your meringue's done.
:19:17. > :19:20.Finally, you need to cook your meringue in a pan of simmering water.
:19:20. > :19:24.All you need to do, is take, like, a spoonful
:19:24. > :19:28.and form it into a nice dollop.
:19:28. > :19:31.You just want to gently put one in like that.
:19:31. > :19:36.OK, the island's puffing up nicely.
:19:36. > :19:38.Turn it around.
:19:38. > :19:41.'While the other side cooks,
:19:41. > :19:43.'it's time to bring all the ingredients together.'
:19:43. > :19:46.You need a ladle.
:19:46. > :19:51.So a couple of ladles of cold creme anglaise in your glass.
:19:51. > :19:54.You just pop it on the top...
:19:54. > :19:57.carefully.
:19:57. > :20:00.AND finishing touches - our praline.
:20:00. > :20:04.You can pop it on your island.
:20:04. > :20:08.I love this dessert, it's absolutely one of my favourites.
:20:08. > :20:10.Forget the creme brulee, the creme caramel,
:20:10. > :20:16.this is the dessert you want to be eating.
:20:16. > :20:26.Yum!
:20:26. > :20:31.
:20:31. > :20:31.Right
:20:31. > :20:31.Right it
:20:31. > :20:35.Right it is
:20:35. > :20:39.Right it is that time of the show to find out if Tom is facing food
:20:39. > :20:43.heaven or food hell. Food heaven is piled up here. All of your
:20:43. > :20:49.favourite ingredients. Piles of coriander. Pork belly there. A
:20:49. > :20:55.lovely pickle. Or, food hell. The seafood Land Rovers are here. There
:20:55. > :21:03.is hake, -- the sea food lovers are here.
:21:03. > :21:07.There is hake, musmels, it could make a -- mussels, it could make a
:21:07. > :21:11.lovely bouillabaisse. What do you think that these two
:21:11. > :21:15.decided? I think it could be food hell.
:21:15. > :21:23.Well, they obviously like you, they have again for food heaven! This is
:21:23. > :21:31.pork belly. This is the one that you liked, with a mixture of chilli,
:21:31. > :21:36.garlic, ginger, obviously car ander, Kaffir lime. The lemongrass, the
:21:36. > :21:40.whole lot are put in the pot and we whole lot are put in the pot and we
:21:40. > :21:43.bring it to the boil. We simmer this for about an hour-
:21:43. > :21:49.and-a-half to two hours. Then you end up with this.
:21:50. > :21:56.I will take this out. This is the pork belly that has been simmered.
:21:56. > :22:00.We lift it across and get some greaseproof paper over the top and
:22:00. > :22:06.in the fridge put on another tray on the top and press it in the
:22:06. > :22:14.fridge so that it goes flat. We have one that is in there. You can
:22:14. > :22:19.use tins of tomatos, to press it then you have this.
:22:19. > :22:25.So there is the pork belly. It takes about an hour-and-a-half,
:22:25. > :22:27.gently, to cook. We are serving it with all of your
:22:27. > :22:32.favourite things. We have got lemongrass.
:22:32. > :22:37.Nathan is doing a pickle. You can explain what goes into the pickle,
:22:37. > :22:42.Nathan. There is the white wine vinegar,
:22:42. > :22:50.water, sugar and salt. Bring it to the boil and put it over the
:22:50. > :22:58.vegetables. Easy. And this is similar ingredients,
:22:58. > :23:03.lemongrass, ginger, Kaffir leaves, Chile. We take this over and --
:23:03. > :23:08.chilli, we take this over and chuck it in the blender. The lemongrass
:23:08. > :23:17.must be cut small. Throw it all in.
:23:17. > :23:24.With a tomato. More coriander, mint, soy, sesame oil and fish sauce.
:23:24. > :23:31.We throw the whole lot in. That is dark soy sauce. Sesame oil.
:23:31. > :23:41.Some of this Thai fish sauce. Blend it all up. At the same time on here
:23:41. > :23:48.we can grab sugar. Caramelise this our shagga in the -
:23:48. > :23:57.- sugar in the pan. That will caramelise nicely.
:23:57. > :24:05.Then add the puree mixture into there. It makes a jam. Here we have
:24:05. > :24:10.the turnips, sliced thinly, radishes and cucumber.
:24:10. > :24:20.As soon as this comes to the boil, pour it over the top. That can sit
:24:20. > :24:24.
:24:24. > :24:31.in a jar for months. You can use it instantly.
:24:31. > :24:36.Now we caramelise the two types of sura. If you can pick me the
:24:36. > :24:41.watercress there. Does that go in on its own with
:24:41. > :24:47.just the sugar Yes. You are getting a caramel. This will cook in no
:24:47. > :24:52.more than a minute. This is hotter than boiling water. This is the
:24:52. > :24:58.pure ingredients, so everything is diced small. It smells great now,
:24:58. > :25:03.but when you add it to this you end up with an instant sauce to go with
:25:03. > :25:11.it, which is good with pork, fish, with chicken as well.
:25:11. > :25:16.What you can do is take the pork. We can slice it this way. You
:25:16. > :25:23.cooked it with the lamb earlier, you can do it with lamb, but doing
:25:23. > :25:29.it with the pork for Christmas it is so inexpensive. It is brilliant
:25:29. > :25:34.as well. British pork, I was a pig farmer when I was a young kid. This
:25:34. > :25:44.is how you should buy pork. The definition of fat to me should be
:25:44. > :25:45.
:25:46. > :25:50.50/50. Pork should be bred to sit in a field and eat. That is proper
:25:50. > :26:00.stuff. So, the sugar is starting to
:26:00. > :26:02.
:26:02. > :26:08.caramelise. You can mix and match the different flavours.
:26:08. > :26:18.You can do it with the duck legs as well.
:26:18. > :26:21.
:26:22. > :26:26.Yes. Now a little oil in there.
:26:26. > :26:32.That is nearly there. This sauce is quick. When we get to the caramel.
:26:32. > :26:42.You want to take it a little bit further. You can drain off the
:26:42. > :26:44.
:26:44. > :26:54.pickle, Paul, please. That goes in... Mix it together and it is
:26:54. > :27:16.
:27:16. > :27:22.cooked, almost instantly. Spread it over the top of there.
:27:22. > :27:32.And you have this lovely pork that has been seared. With a little bit
:27:32. > :27:32.
:27:32. > :27:37.of sauce. The lime juice in there. And drizzle the sauce all over.
:27:37. > :27:47.Oh, my goodness. I can't wait to eat this.
:27:47. > :27:48.
:27:48. > :27:54.And there is the pickle. Finally, to cool it down, you have
:27:54. > :28:00.a bit of spice in there, you can take some creme fraiche and add a
:28:00. > :28:05.dollop of that. Bon appetite. You get to dive in! Tell us what you
:28:05. > :28:09.think about that one. think about that one.
:28:09. > :28:14.Lovely. Now to go with this, Tim has chosen
:28:14. > :28:20.a Tercius Alvarinho 2011. It is from Marks & Spencer it is slightly
:28:20. > :28:25.more money, �9.99, but on the basis of what we have had today, another
:28:25. > :28:34.great bargain. Tell us what you think of that?
:28:34. > :28:39.yes! That is gorgeous. It is great with the creme fraiche.
:28:39. > :28:44.It has a kick to it, that helps to cool it down.
:28:44. > :28:47.I'm not going home today! That is great.
:28:47. > :28:50.Well that's all from us today on Saturday Kitchen Live. Thanks to
:28:50. > :28:53.Tom Ellis, Nathan Outlaw and Paul Ainsworth. Cheers to Tim Atkin for
:28:53. > :28:56.the wine choices. All of today's recipes are on the website. Go to: