:00:09. > :00:14.Good morning. Let's get your weekend started with 90 minutes of
:00:15. > :00:35.sensational cooking. This is Saturday Kitchen Live.
:00:36. > :00:41.And welcome to the show. With me in the studio today, two men at the
:00:42. > :00:45.forefront of the Great British culinary scene. First, a man who
:00:46. > :00:50.runs the multiaward winning pub, the Hardwick in Wales, the brilliant
:00:51. > :00:57.Stephen Terry and with him, a new face, flying the flag for fine
:00:58. > :01:01.Yorkshire food from his Michelin starred pub, The Pipe and Glass in
:01:02. > :01:06.Beverley. Stephen, what are you going to make? A pasta rotolo, like
:01:07. > :01:13.a Swiss roll, but instead of sponge, pasta. It's rolled up, served with
:01:14. > :01:18.cream, a beautiful crispy salad. What is it stuffed with? Roast pork
:01:19. > :01:24.from the Sunday lunch, diced up, fried off, spread it over the pasta
:01:25. > :01:29.and roll it up. James, you? Salt beef. Cured brisket of beef that's
:01:30. > :01:33.been cured for a week then boiled like a piece of ham, then we'll use
:01:34. > :01:38.that to make a hash cake with a fried egg and some gooseberry
:01:39. > :01:41.ketchup for the leftover gooseberries hanging around in the
:01:42. > :01:47.freezer. Then pickled onion rings on top.
:01:48. > :01:52.Picked onion rings! Yes, crispy. We also have the line-up of foodie
:01:53. > :01:57.films from the BBC archive. Rick Stein, Ken Hom and the latest
:01:58. > :02:03.Celebrity MasterChef all coming up. Our special guest has starred in
:02:04. > :02:06.some of the best British films including Love Actually, My Family
:02:07. > :02:10.and is currently appearing in the Caribbean detective drama, Death In
:02:11. > :02:14.Paradise. Please welcome to Saturday Kitchen, Kris Marshall!
:02:15. > :02:20.Great to have you on the show, Kris. Thank you. Congratulations, taking
:02:21. > :02:25.over from Ben Miller as well? Yes. Marvellous. I expected to see you
:02:26. > :02:34.with a suntan. I got back in October. So it's gone now? Yes. It's
:02:35. > :02:39.an eight part series? Eight one-hour episodes filmed over six months.
:02:40. > :02:44.Tough job? Six months in the Caribbean, don't feel sorry for me.
:02:45. > :02:50.Back in Clapham now? Yes. Will we cook food heaven or hell for
:02:51. > :02:56.Kris. It will be base on the your favourite ingredient or the hell for
:02:57. > :03:00.you. Food heaven, anything on your travels around the Caribbean,
:03:01. > :03:05.anything, what would you choose? Chicken. I eat chicken all the time.
:03:06. > :03:10.My cooking can be best described as perfunctory at best and I cook
:03:11. > :03:15.quickly, eat quickly, so I eat a lot of chicken. The dreaded food hell.
:03:16. > :03:20.This is quite unusual really. Is it? We haven't had it as a food hell
:03:21. > :03:27.beforement Tuna. What is it about tuna? It comes from my childhood,
:03:28. > :03:31.when people opened the can of tuna and that Briney smell would permeate
:03:32. > :03:36.through the air. There is another ungreedient that you don't like as
:03:37. > :03:47.well? Melon. Any form of melon. It just doesn't taste of anything.
:03:48. > :03:52.Chicken or tuna for Kris. For food heaven I would do a dish that would
:03:53. > :03:57.be perfect for lunch, chicken sauteed with bacon, garlic, shallots
:03:58. > :04:03.and wild mushrooms. Nice chicken stock, Madeira, cream and a handful
:04:04. > :04:08.of tarragon, seered until piping hot. Sounds beautiful.
:04:09. > :04:14.Pretty good. Or food hell. That tuna. I'm going to seer the tuna
:04:15. > :04:20.steak very quickly, along with slices of watermelon, served with a
:04:21. > :04:24.hot ginger pickled puree, finished off with salad leaves. Hell on a
:04:25. > :04:28.plate for you? That is hell! You will have to wait until the end
:04:29. > :04:32.of the show to find out which one he is going to get. If you would like
:04:33. > :04:41.to question any of the chefs today, you can phone us. If I get to speak
:04:42. > :04:45.to you, I'll be asking you whether you want Kris to face food heaven or
:04:46. > :04:51.hell. Breakfast, pasta, how do you fancy
:04:52. > :04:58.that? Not normally pass a that for breakfast. No, neither do I. Stephen
:04:59. > :05:03.Terry, this is an unusual dish. We are going to crack on and get this
:05:04. > :05:08.pork cooking so fire away. What is its name? Rotolo, just means rolled,
:05:09. > :05:13.you know. Roast pork that's been diced. We are going to refry that.
:05:14. > :05:24.We are going to put some veg in with it. Does it need to be well cooked
:05:25. > :05:29.as in slow roasted? Douked this with chicken or anything? But chicken is
:05:30. > :05:34.too lean, you need a decent fat content. Right. Some carrots,
:05:35. > :05:51.celery. Some tops of fennel? Yes. Get that started. Yes. So what is
:05:52. > :05:56.next? This is a pasta dish but one that we've never had on the show. We
:05:57. > :06:03.are going to Swiss roll it? Yes, roll it up. It's a classic Italian
:06:04. > :06:06.pasta dish when all pasta dishes are essentially about pasta or the
:06:07. > :06:11.ingredients or the filling or the sauce that goes with it so this is a
:06:12. > :06:23.little different. Where do you get your ideas from then? This dish was
:06:24. > :06:27.inspired by the River Cafe, a legendary cafe restaurant in London.
:06:28. > :06:31.They poach the pasta raw and then fill it in, blanch the pasta,
:06:32. > :06:36.someone said to me a while ago, why are you doing it raw when you can
:06:37. > :06:39.blanch it and roll it up. The pasta we have done so you can tell us
:06:40. > :06:50.about the recipe we've got here. So what is the recipe for your pasta?
:06:51. > :06:56.It's a standard recipe, 550 grammes of pasta withics egg yolks and four
:06:57. > :07:00.whole eggs. Then you roll it out as a whole piece, that's the key to
:07:01. > :07:06.this? Yes. I know you want to get that cooking. Try to maximise the
:07:07. > :07:11.width of the pasta to the size of your machine. We are going to blanch
:07:12. > :07:19.it in the water like this so it doesn't stick together. We are going
:07:20. > :07:23.to overlap them on cling film. We'll make a large sheet then spread the
:07:24. > :07:27.pork over the top. The way you put nit the water is quite important?
:07:28. > :07:30.Yes, otherwise it will stick together and be hard to get it
:07:31. > :07:35.apart. If it touches the water without touching itself first,
:07:36. > :07:39.that's fine. Three of these in. The last time you were here, you are a
:07:40. > :07:44.big fan of the flakes, you were sticking them in with Nokia and
:07:45. > :07:50.everything -- gnocchi and everything? Yes. Chicken, garlic,
:07:51. > :07:55.very Italian. So you are blanching those, not thoroughly cooking them?
:07:56. > :08:00.Pasta only takes a minute to cook, so yes. Cling film on here. I'm
:08:01. > :08:06.going to do a sauce to go with this. It's been busy times for you at The
:08:07. > :08:10.Hardwick. An amazing pub for anyone that hasn't been there. You have had
:08:11. > :08:15.a group of chefs there recently? We had a fantastic gala dinner on a
:08:16. > :08:19.Friday before the Abergavenny food festival. Doing it again this year,
:08:20. > :08:25.again on the 19th September and James is going to be joining me
:08:26. > :08:31.again with Andrew Perne, Dominic chop man and the executive chef for
:08:32. > :08:39.Mark Hicks and we are going to do a six course Dunn tore raise money for
:08:40. > :08:47.a fantastic charity in Wales that raises raises money for those are
:08:48. > :08:53.early Alzheimer's. Nigel Sullivan, his fantastic company supplied our
:08:54. > :08:58.wines. Going to be a great night. He didn't ask me before this! Just go
:08:59. > :09:03.for a meal! You want this blended now? Yes.
:09:04. > :09:09.Can you season it for me? Yes. This pasta rabble refreshed. We need to
:09:10. > :09:15.drain it using the tea towel. Not too fine? It doesn't matter, to be
:09:16. > :09:22.honest. Not too chunky or it will be hard to spread around. What happens
:09:23. > :09:26.if it's too wet? You can add some breadcrumbs. You want some lemon
:09:27. > :09:33.zest in there as well? Yes. That would be good. A whole lemon zest
:09:34. > :09:37.would be good. This is the important bit so I'll
:09:38. > :09:43.leave this with you. Show us this bit. Basically lay it out on the
:09:44. > :09:47.cling film. Do that for each sheet of pasta, obviously. If you have a
:09:48. > :09:51.wider pasta machine, you probably only need two sheets, but most
:09:52. > :09:59.domestic pasta machines are this wide. A lot of people have pasta
:10:00. > :10:03.machines and don't use them. They are probably a bit shy of them if
:10:04. > :10:07.they have been bought them as a gift. A bit of colour underneath on
:10:08. > :10:12.that. A bit of sauce with that. I'll crack on with that. Chicken stock on
:10:13. > :10:19.that. Reduce that, chopped chives and cream.
:10:20. > :10:24.So you need them as wide as possible? Absolutely. You have got
:10:25. > :10:27.to roll it up so you need something to be able to roll. Overlap them
:10:28. > :10:39.slightly so they stick together. The other thing, Jason Atherton
:10:40. > :10:44.suggested that we should do a coast reunion dinner at The Hardwick with
:10:45. > :10:50.myself, himself, Ben who worked at Coast. This is where you all used to
:10:51. > :10:55.work? Yes, and Howard Jones. We are going to plan it but haven't got a
:10:56. > :11:00.date yet. Jason is the busiest one from all of us. He's busy, opening
:11:01. > :11:04.lots of rest rapts. Trying to find time when he's in the country.
:11:05. > :11:08.This is fantastic. Put that on there, like so.
:11:09. > :11:15.So when you are spreading that around, if you would like to put
:11:16. > :11:22.your questions to James, call us on this number.
:11:23. > :11:31.Right. Put the cling film over the top. You need quite a bit of cling
:11:32. > :11:38.film for this recipe. I've thinly sliced this. Chives in
:11:39. > :11:45.there, salad and the others will go into the chickry that's reducing
:11:46. > :11:57.down -- chicory. I love the bitterness of the chicory.
:11:58. > :11:58.Bring it down to the bottom so you have something to start with. You
:11:59. > :12:09.are going to trim it off anyway. People will be waking up from their
:12:10. > :12:13.hangover thinking, what on earth are they doing? ! All will be revealed.
:12:14. > :12:17.Fantastic. You can mix and match and do
:12:18. > :12:22.whatever you want? Absolutely. I'm using scissors because otherwise if
:12:23. > :12:27.you use a knife, you will cut through the cling film. Trim off the
:12:28. > :12:37.excess pasta. This is the rolling. Start it off.
:12:38. > :12:45.This is where you get the idea of a Swiss roll from? Yes. Fold it over.
:12:46. > :12:49.With a Swiss roll you would use the tea towel underneath the sponge to
:12:50. > :12:53.help roll it up. You can use the cling film if you want. James is
:12:54. > :13:02.watching this thinking, I'll use that idea. Yes. Make sure it's nice
:13:03. > :13:09.and tight. It will have to go in the fridge for about 20 minutes. Like
:13:10. > :13:17.so. Wrap it up in the cling film. Again, it doesn't have to be tight,
:13:18. > :13:27.it doesn't matter if it comes out at the end. Cut it in half. With your
:13:28. > :13:32.posh knife. There we are. So it looks like that.
:13:33. > :13:42.I'll just dust these with a bit of flour. This is what you want. How
:13:43. > :13:47.long do you leave this to rest then? In the fridge? You have got one
:13:48. > :13:52.there. Yes. Got one for you. Way ahead of me. I've got to be,
:13:53. > :13:59.otherwise Fantasy Football will be on next!
:14:00. > :14:11.-- Foobl Focus. How long in the fridge for then, a couple of hours?
:14:12. > :14:13.No, 20 minutes. LOW No, 20 minutes. Salad with lemon juice, bit of oil.
:14:14. > :14:29.Herbs in this one as well. Do you want a bit of butter in there
:14:30. > :14:35.to colour it or not? You can put a bit of butter in if you like a bit
:14:36. > :14:46.of butter. Like a bit of butter, hm! Bit of an understatement.
:14:47. > :14:50.Colour it like so. Bit of salt. Drain some of that fennel off. So
:14:51. > :14:55.you almost bring this down to like it's dry, but it's like a kind of
:14:56. > :15:06.sauce? Yes. You can put it on a bed of salad if you wish. But I think I
:15:07. > :15:11.like gnocchi, it's a nice controos the fennel. A lot of people put nit
:15:12. > :15:18.salads but cooking with it is fantastic. I cook a lot of salads.
:15:19. > :15:30.I'm not a big salad fan but I like it cooked.
:15:31. > :15:39.Pop those on there. Just three on there. Then some of the fennel
:15:40. > :15:46.salad. Looking good. There we are. A bit fancy. The name of the dish?
:15:47. > :15:55.Pork pasta right low with crispy fennel. How good does that look? !
:15:56. > :15:58.You get to dive into this. This looks brilliant. Dive into that.
:15:59. > :16:02.Tell us what you think of that. Never had this before. Have you seen
:16:03. > :16:07.that before? I haven't. I think it's great. Great for a garnish as well
:16:08. > :16:11.in a restaurant, you know. Goes with so many different things. There are
:16:12. > :16:15.great ways of using your pork up. Fish and chicken, you have to use it
:16:16. > :16:23.up and cook it. Again, it's fantastic. Using the fish trim up.
:16:24. > :16:28.That's amazing. A bit of chilli paste to spice it up if you wish. We
:16:29. > :16:34.sent our wine expert to Kent this week when it was wet and windy. What
:16:35. > :16:44.did he find to go with Steve's stunning rotolo?
:16:45. > :16:49.I've come to Deal Castle built by Henry VIII in the 1530s. It's wet
:16:50. > :16:53.and windy, so I'm heading to the warmth of the high street to find
:16:54. > :17:01.some great wines for this week's dishes.
:17:02. > :17:07.Stephen, I feel I have to choose an Italian red with your pork rotolo.
:17:08. > :17:14.Not just because I'm matching local with local, but because the
:17:15. > :17:17.combination of acidity, fruit and sweetness sweetness is perfect with
:17:18. > :17:25.every element of the dish. You could go with something like this from the
:17:26. > :17:28.wonderful vonnic region from southern Italy. It's a fantastic
:17:29. > :17:33.wine. Just a bit too firm for this dish. So I'm going to choose
:17:34. > :17:43.something lighter and more harmonious, it's the 2012 selection,
:17:44. > :17:46.is Chianti Riserva. Italy has a great variety of reds. There are
:17:47. > :17:51.hundreds of them. The interesting thing is a lot of them are very
:17:52. > :18:03.localised. One exception to the role would be the central Italy region,
:18:04. > :18:09.particularly Tuscany. On the nose, red fruits, a touch of
:18:10. > :18:22.leather and a herbal understone which works nice nicely. On the
:18:23. > :18:26.palate. Delicate. It's Italy's Pinot Noir but with a perfect twist.
:18:27. > :18:31.Cuts through the texture of the pork. The hint of bitterness goes
:18:32. > :18:34.nicely with the cream, gives the wine enough structure to partner the
:18:35. > :18:40.weight of the pasta and the fruit sweeteners take some of the heat out
:18:41. > :18:47.of the chilli flakes. Stephen, porky pasta and a glass of Chianti, the
:18:48. > :18:51.perfect combination. Cheers! Indeed. We are all diving in. I've
:18:52. > :18:57.been criticised. Apparently I've got a hair there so I'm going to pull it
:18:58. > :19:01.out. That's Tom on camera three. The first time you have been in focus
:19:02. > :19:06.for seven years, look at that! All the people buying new big TVs,
:19:07. > :19:11.you know, at Christmas time in the sales, anyway, over to the wine.
:19:12. > :19:16.Happy now? He's happy. What do you reckon? I would have naturally gone
:19:17. > :19:20.for a heavy white, but this works beautifully because it's a light red
:19:21. > :19:24.wine. Fantastic. An amazing tasting dish as well. So many different
:19:25. > :19:28.flavours? It's lovely. The pork is really brought out by the flavours
:19:29. > :19:34.and the pasta isn't heavy, sometimes pasta dishes are heavy, but it sort
:19:35. > :19:38.of sinks into the background. It's absolutely lovely. Goes well with
:19:39. > :19:44.that bit of chilli, the pork as well. Coming up, James will show us
:19:45. > :19:49.a great way to use frozen goose Brits and we have a bit of ketchup?
:19:50. > :19:54.Indeed. We are going to do a salt beef hash cake with gooseberry
:19:55. > :19:59.ketchup and a fried egg and some crispy pickled onion rings. Don't
:20:00. > :20:05.forget, you can ask James or Stephen a question if you call This number:
:20:06. > :20:12.Now time to head off to India to join Rick Stein on his search for
:20:13. > :20:17.the perfect curry recipe. He's got one final meal in Connecticut to
:20:18. > :20:19.enjoy and he's going upmarket for this one, even the fish is dressed
:20:20. > :20:54.up. -- Calcutta. I'm going to a restaurant called
:20:55. > :21:01.Kewpies. It's upmarket and the fish will be one of the top things on the
:21:02. > :21:06.menu. The own owner is with me. It's dressed like this when it comes from
:21:07. > :21:11.the family no family. She's going to cook for her in-laws, so it's very
:21:12. > :21:20.symbol thank you she is a good cook when she cooks this. Good idea. Yes,
:21:21. > :21:27.very good idea. So we start with turmeric. Turmeric and salt. Like an
:21:28. > :21:31.antiseptic. I rub it nicely into the fish. I'll heat some oil in a pan.
:21:32. > :21:44.What sort of oil? Mustard oil. This is the heart of Bengal cuisine,
:21:45. > :21:57.making the mustard seeds into a paste with the chilli. And this and
:21:58. > :22:03.this is like a pelsle and mortar. The process of just adding water is
:22:04. > :22:15.gentle and you end up with this creamy pungent paste. That's really
:22:16. > :22:26.interesting. Never seen that, but it look looks good. Yes.
:22:27. > :22:30.Fascinating. Never seen a dish cooked like that before. Why is it
:22:31. > :22:52.cooked like that? Wow. Glad you like it. I like it well.
:22:53. > :22:56.It's got a lot of flavour. And the sauce, love the coriander and the
:22:57. > :23:17.lemon. Like the mustard. Straight in my book! Absolutely.
:23:18. > :23:28.I thought I'd cook a curry similar in style and tastes to the one my
:23:29. > :23:32.mother made all those years ago. That Indian cooking is looked down
:23:33. > :23:36.on these days, but those curries were great source of affection to me
:23:37. > :23:40.and lots of people. During the British Raj period, you couldn't go
:23:41. > :23:43.on a railway journey or go into an officer's mess without getting a
:23:44. > :23:51.menu that contained dishes like this. I'm going to make my own. So I
:23:52. > :23:56.thought, it had to be beef. And it had to have onions in it. But then I
:23:57. > :24:03.would make up my own Madras curry powder. First of all, some butter,
:24:04. > :24:10.ordinary butter in a very hot pan. I'm browning this braising steak.
:24:11. > :24:14.But not the way Indians would start a curry. They wouldn't bother
:24:15. > :24:18.browning the meat first. Just thinking how curry caught on back
:24:19. > :24:25.home in Britain. It took a while because in the 18th century, stews
:24:26. > :24:30.were regarded as lower orders dishes and therefore, a curry which was
:24:31. > :24:38.seen as a stew didn't really catch on until the 19th century.
:24:39. > :24:44.There's a very I think amusing piece in Vanity Fair where Becky Sharp
:24:45. > :24:48.tries to ingratiate herself in an Anglo-Indian family by saying, yes,
:24:49. > :24:54.I like curry and then it describes how she suffered the tortures of
:24:55. > :24:58.Cayenne pepper. Of course, she knew nothing about curries, so they gave
:24:59. > :25:02.her a chilli to cool her down and because it's called a chilli, she
:25:03. > :25:09.think it's a cooling vegetable which of course it's not. With much
:25:10. > :25:13.laughter around the table at poor Becky's expense. Let's face it,
:25:14. > :25:17.we've all done it in Indian restaurants, suffered from too much
:25:18. > :25:22.chilli. Now, onions and all the onions here are red unless anyone
:25:23. > :25:29.tell mess otherwise. Garlic, three to four cloves roughly chopped.
:25:30. > :25:35.Now the spices. Here, it gets interesting because I'm not using a
:25:36. > :25:42.normal curry powder. Lovely, bright red orange chilli, a teaspoon. Now
:25:43. > :25:49.some lovely bright yellow turmeric, a teaspoon of that. Now I'm going to
:25:50. > :25:57.put a lot of Gar massala in, a table spoon as a half -- garamassala.
:25:58. > :26:03.Coriander, cumin, cloves, cardamom, and we've also got, let me remember!
:26:04. > :26:07.Nutmeg and cinnamon! Smells delicious that. This is the
:26:08. > :26:15.difference. This is what makes my British Raj curry a bit better than,
:26:16. > :26:21.I suspect you might have had in the early 20th century. Salt, two
:26:22. > :26:26.teaspoons, then water. And now we are going to add two very
:26:27. > :26:31.important ingredients which really bring it back to my mother's curry.
:26:32. > :26:38.First of all, not December Kated coconut that she would have used,
:26:39. > :26:45.but freshly grated coconut. And secondly, some lovely sultanas
:26:46. > :26:50.-- desicated coconut. This is now going to have to cook for an
:26:51. > :26:53.hour-and-a-half. So see you later. If I can find the lid, I'll put it
:26:54. > :27:04.on! All those years the British were in
:27:05. > :27:09.India played a bug part in our gastronomic life at home.
:27:10. > :27:19.Kennellingry is still a great breakfast dish -- kennelling --
:27:20. > :27:25.kedgeree. Meanwhile, back to my curry.
:27:26. > :27:28.That is lovely! Wow. Very happy with that.
:27:29. > :27:38.And this sort of reminds me of going out the pubs in the 60s and 70s and
:27:39. > :27:42.ordering it and you would always get the desicated coconut and slices of
:27:43. > :27:50.banana but most important and xotedic, your poppadoms. Lovely!
:27:51. > :27:56.-- exotic. I have to agree, it's not a proper
:27:57. > :28:04.curry without poppadoms. Rick's curry made in India. One of my
:28:05. > :28:09.all-time curries come from Thailand, it's green curry, it's simple when
:28:10. > :28:16.you have the ingredients. I'm going to make a paste. You love your
:28:17. > :28:24.scallops So we'll make that. Take some shallots. Then use this stuff
:28:25. > :28:31.which is like a fragrant ginger. You can get this in the supermarkets
:28:32. > :28:35.nowadays. Thinly slice it. Puree all these ingredients. Have a smell of
:28:36. > :28:42.that. It's like ginger but a bit more fragrant. Threads dry lime
:28:43. > :28:47.leaves. The supermarkets sell them as dry but you can use them the
:28:48. > :28:51.same. They look like that. Beautiful smell of lime.
:28:52. > :29:02.We are going to put in some chilli. Then some lemongrass. You have to
:29:03. > :29:07.chop the lemongrass fine. Blend it, make a puree out of it. Chop that
:29:08. > :29:11.quite fine. The whole lot will get thrown in the blender. You are used
:29:12. > :29:14.to ingredients like this because you were brought up in Hong Kong for
:29:15. > :29:18.part of your childhood? Yes. My father was in the RAF so we got to
:29:19. > :29:22.travel quite a bit when I was younger. It was more my teenage
:29:23. > :29:26.years so I was schooled in England but then I would go out there for
:29:27. > :29:31.holidays, then I worked at the old airport there as well, it stretches
:29:32. > :29:35.out into the harbour. It's a crazy place. I went there for the first
:29:36. > :29:41.time last year. It's fascinating but crazy? It's amazing. Such a melting
:29:42. > :29:46.pot of China and western influences. I would love to go back actually but
:29:47. > :29:50.haven't been back since the handover in 97. It would be amazing to go
:29:51. > :29:55.back and see it again. We are going to make a little paste out of this.
:29:56. > :30:00.Little bit of oil going in here. We start off by making this. Blend it
:30:01. > :30:05.all up really. You can add some of this. This is the sauce going in
:30:06. > :30:10.there, a tiny bit. You can make this in advance. That's your simple
:30:11. > :30:16.paste. Then we are going to fry this in a touch of oil. To get you
:30:17. > :30:21.started. It's quite quick from then on really. Grab some of this paste.
:30:22. > :30:27.It will keep nicely as well. All that goes into our little pot
:30:28. > :30:31.here. Fry this for about 30 seconds. Then we can start to add the rest of
:30:32. > :30:37.it which obviously we have got our coconut milk. Then we are going to
:30:38. > :30:41.put in the palm sugar and everything else, the coriander and lime.
:30:42. > :30:48.Similar they are to cook out all the spices. Coming back to the UK,
:30:49. > :30:52.acting, there isn't an actor or actress that hasn't been on the show
:30:53. > :30:58.that hasn't been in The Bill? If you are an English actor...
:30:59. > :31:04.LAUGHTER I've been in it twice. What did you play? First time I played a
:31:05. > :31:11.16-year-old jewel thief who had a congenital kidney complaint which
:31:12. > :31:18.was a... I'm 6'3" and the arresting policeman was about 5'2", trying to
:31:19. > :31:22.past myself -- pass myself off as a 16-year-old was ridiculous. The
:31:23. > :31:26.second time, I played someone obsessed with a part of a lady's
:31:27. > :31:34.anatomy. Moving on!
:31:35. > :31:41.We are going to put those aubergines in. It was in 2000 that we saw you
:31:42. > :31:45.in My Family, that was the one that really launched your career would
:31:46. > :31:51.you say to a wider audience? That was my breakthrough on TV. I'd been
:31:52. > :31:55.doing a lot of theatre and work for the Nationals and had done low
:31:56. > :32:03.budget films, but that was the real breakthrough. Films as well. You are
:32:04. > :32:07.one of these actors that manages to do lots of different things. Often
:32:08. > :32:11.you get piled into television and ignore film but you manage to do a
:32:12. > :32:17.bit of everything? Yes. I love to do films and theatre, theatre is like
:32:18. > :32:22.gigging for a musician, you know, if you don't do it you get a bit lazy
:32:23. > :32:26.and flabby, you know. That helps you in all the things you are doing now
:32:27. > :32:29.then? You are doing acting, of course, on the TV, it's very
:32:30. > :32:34.different is. That the key to it, the theatre? Mixing it up generally
:32:35. > :32:41.is the key to it, trying to do as many things as possible.
:32:42. > :32:44.What is next for you then? Death in paradise, taken over from Ben
:32:45. > :32:49.Miller, where are you in the programme? Third episode is on
:32:50. > :32:56.Tuesday night BBC One, 9 o'clock. Well remembered. Thank you very
:32:57. > :33:00.much. Drilled into me! And it was sort of a big transition.
:33:01. > :33:05.Never joined an existing show before so it was a new experience for me
:33:06. > :33:13.and also quite a different pressure because it was already a popular
:33:14. > :33:17.show and that was a massive part thanks to Ben and to sort of take
:33:18. > :33:21.Ben out of that and put a new guy in, it was not without its
:33:22. > :33:25.pressures. It could only really go south, but so far at least it seems
:33:26. > :33:29.to have been doing really well. We have had Ben on the show. He said he
:33:30. > :33:34.doesn't like the sun? He's not great with the sun or the heat.
:33:35. > :33:40.LAUGHTER What did he do, take it for the
:33:41. > :33:43.money? ! He spent a lot of time in air conditioned cars between shots
:33:44. > :33:50.and run out, do a shot and get back into the car! I'm a bit better with
:33:51. > :33:56.the heat. Where are you filming it? We film on the island of Guadeloupe
:33:57. > :33:59.in the West Indies our ya, ostensibly it's a part of France and
:34:00. > :34:05.they use the euro and that's the currency. It's a hard life isn't it?
:34:06. > :34:10.It is tough. But it's a lot different than the English West
:34:11. > :34:17.Indies islands, it's very French. A lot of people walking around with
:34:18. > :34:22.brag es and drinking espressos. -- baguettes. It's in the shape of a
:34:23. > :34:31.butterfly, the island, one side is ah rained flat, almost like a
:34:32. > :34:35.Savannah-type area, the other side is volcanic, mountainous and full of
:34:36. > :34:39.rainforest and that's the site we film. It's not very popular as an
:34:40. > :34:46.island. So you are spending your life all over the place at the
:34:47. > :34:51.moment. You have got a new film out as well out later in November? Yes.
:34:52. > :34:57.What does that involve? It's a two-hander, a different thing in
:34:58. > :35:04.itself, just two actors on film for 90 minutes, but it's a story about a
:35:05. > :35:08.man who gets fired from his company and on his way out the building he
:35:09. > :35:12.gets into the lift and the woman who' just fired him gets in the lift
:35:13. > :35:18.as well and the lift gets stuck. Awkward. Bit awkward. Then it cuts
:35:19. > :35:23.to five years later and they meet in a par and she says "I'm leaving you
:35:24. > :35:28.for another man in France". Awkward. Also awkward. The French actress
:35:29. > :35:32.plays the girl, she's a wonderful French actress. And so you know they
:35:33. > :35:36.got together and you know they broke up, but you don't know how and the
:35:37. > :35:41.rest of the film intercuts between two story lievens and unravels the
:35:42. > :35:44.story as it goes along. It's a story in reverse. Must be great getting a
:35:45. > :35:49.script like that. Literally two actors? It was amazing, almost like
:35:50. > :35:54.a play. We shot one scene which was 17 pages long. We did it in one
:35:55. > :36:01.shot. A lot of that is retained in the film. So it's kind of almost
:36:02. > :36:12.like a sort of play. Fantastic. There's your little Thai curry.
:36:13. > :36:22.Since we have all these fancy chefs in here, there you go. Sets it off.
:36:23. > :36:26.That's another 12 quid! The scallops you pan fry for 30 seconds. It helps
:36:27. > :36:35.them in the liquid as well. That's the Thai curry paste we made as
:36:36. > :36:42.well. Just blended. Cumin and coriander in there. Oh, wow. That's
:36:43. > :36:48.amazing. This year we are teaming up with the Radio Four food Froome pore
:36:49. > :36:54.the farming and food awards. The best food category is open to
:36:55. > :36:59.anybody producing food, cheese, chocolate, bread, butter, pork,
:37:00. > :37:04.beef, anything. Monday is the closing date for no more nations, so
:37:05. > :37:07.it's your last chance to enter your favourite food producer and we'll
:37:08. > :37:12.feature some of the best entries later on in the year. What will we
:37:13. > :37:17.be cooking for Chris at the end of the show? He's going to fill up now
:37:18. > :37:24.anyway. Chucken sauteed with shallots, Garly, bacon and wild
:37:25. > :37:29.mushrooms, cream and chicken stock. Buttery mash potato and French beans
:37:30. > :37:36.on the side. Or food hell, the tuna. I'll seer the tuna steak on a hot
:37:37. > :37:41.griddle with watermelon, served with a spiced picked ginger puree with
:37:42. > :37:48.radishes. Some viewers and the chefs get to decide Kris's fate. Right,
:37:49. > :37:54.time to enter the world of Celebrity MasterChef. The hopefuls have to
:37:55. > :38:23.jump through some hoops here. Take a look.
:38:24. > :38:32.Welcome gook Celebrity MasterChef. We want you to work in pairs. We
:38:33. > :38:36.want you to show that You have love and passion. There are your
:38:37. > :38:38.ingredients. Work in purees, ten minutes to think about what you are
:38:39. > :38:55.going to do. Their ingredients include prawns,
:38:56. > :39:00.bread, peppers, courgettes, q Quinoa, mascarpone, chocolate and a
:39:01. > :39:15.selection of herbs. How do you feel about making a prawn
:39:16. > :39:20.curry? A small prawn curry? ! Mascarpone. We've got bread.
:39:21. > :39:22.Riesmingt had time to think about it. One hour and ten minutes. Let's
:39:23. > :39:50.cook! But Jo... We could fillinger it. Are
:39:51. > :39:55.you two arguing? No. Team work. What are you going to do? Bread and
:39:56. > :40:01.butter pudding for desert. And spicy prawns in a cream sauce with sliced
:40:02. > :40:06.fried potato. What do you think you are getting out of the competition?
:40:07. > :40:11.A lot more about my presentation, I think about that more now. I'm not
:40:12. > :40:16.going to ask Jan about her presentation. I'm going to make an
:40:17. > :40:19.effort. But whether my level of presentation meets your unbelievably
:40:20. > :40:38.picky standards, I just don't know. OK, tell me what your dish is? This
:40:39. > :40:46.is going to be a prawn curry and we are going to do some Quinoa as side
:40:47. > :40:49.dish. The Des cert? Lemon tart. How do you feel about MasterChef now? Is
:40:50. > :40:53.your confidence growing at all? I'm not shaking today which is a bonus
:40:54. > :40:58.because when I come in this kitchen I doubt everything that I'm dog and
:40:59. > :41:02.I've got lovely Kate going, yes, you are supposed to do that, that's OK.
:41:03. > :41:13.I might be wrong, but if we are wrong, we'll be wrong together. Yes.
:41:14. > :41:40.This is your final five minutes. Git on a plate!
:41:41. > :42:01.Jo and Janet have made a prawn curry with peas, coriander and potato
:42:02. > :42:07.chips. Served with a rocket and pomegranate salad and a Papua and
:42:08. > :42:12.tomato chutney -- papaya. You believe the potato crisps should go
:42:13. > :42:15.on this oblong plate. They most certainly shouldn't be decorated
:42:16. > :42:20.around the outside the rim of the curry. I know you are having a go at
:42:21. > :42:25.presentation, you are having a go, but that looks amateurish. I really
:42:26. > :42:30.like the creamy richness and base of curry that you've got around your
:42:31. > :42:37.prawns. Love that. Prawns are overcooked. They are going a little
:42:38. > :42:42.bit like cotton wool. OK. But flavours - great. My favourite thing
:42:43. > :42:47.from this is this Chief Superintendent New which I don't
:42:48. > :42:52.think should work. Papaya, tomatoes, vinegar, it's really lovely and
:42:53. > :42:58.tasty and goes very well with the curry. Rocket and pomegranate
:42:59. > :43:03.doesn't really belong but it's a nice salad. Orange and chocolate
:43:04. > :43:11.bread and butter pudding served with cream for dessert.
:43:12. > :43:18.I love the pudding, thought it was going to be dry. In the bottom of
:43:19. > :43:23.your pudding, there's a lovely sweet rich custard. The lemon for me is a
:43:24. > :43:27.little weird in the background, but bitter orange with the sweet
:43:28. > :43:31.chocolate and the rich custard and that seedy oaty bread is an
:43:32. > :43:36.interesting combination. I don't like pleasing men, it just goes
:43:37. > :43:43.against the grain but I realise in the current swaichings I've got to.
:43:44. > :43:49.Janet, you crack me up! Thank you very much, ladies. Thank you.
:43:50. > :43:55.Heidi and Katy's main course is a prawn curry with courgettes and
:43:56. > :43:59.almonds, served with roast pepper and tomato Quinoa.
:44:00. > :44:08.I love the look of the curry, I love the colour and the coriander. Your
:44:09. > :44:13.curry is creamy, smooth. It's got seasoning of curry powder, so it
:44:14. > :44:18.gives it a little bit of heat. The prawns are well cooked. Still got a
:44:19. > :44:23.bit of give to them. Very nice. The Quinoa is sharp with a bit of Sas
:44:24. > :44:26.Sid from the lemon juice, the sweetness of the roast pepper and
:44:27. > :44:30.sharpness of the tomato and I like the flavour. Really pleased. To
:44:31. > :44:37.follow, they've made a lemon tart which has a chocolate layer at the
:44:38. > :44:42.bottom, accompanied by a pomegranate mascarpone cream. Right. Very, very
:44:43. > :44:54.ambitious lemon tart. I find it quite pleasant. Left to my
:44:55. > :45:00.own devices, I'd probably munch the living daylights out of you, your
:45:01. > :45:07.little tart. Very, very nice! Excuse me? ! I think you are giggen because
:45:08. > :45:11.you are happy. I am relieved. That's threatening to go wrong. You two are
:45:12. > :45:14.working really, really well. Thank you.
:45:15. > :45:17.Thank you very much for your efforts. Go and get a cup of tea.
:45:18. > :45:27.We'll get you back soon for your second test.
:45:28. > :45:39.You can see what the next test is and who Greg and John send home in
:45:40. > :45:48.20 minutes. Ken Hom and Charles Kennedy he head to western China,
:45:49. > :46:02.preparing a feast of stir fried rabbit -- Ken Hom and Ching-He.
:46:03. > :46:07.James McKenzie is here. He's from YOLK-shire! By EGG he's got no
:46:08. > :46:14.chance. We waited seven years toer the producer to come up with that!
:46:15. > :46:21.Brilliant. Will Kris face his food heaven er
:46:22. > :46:30.food hell? Chicken favourite and tuna hell. My fellow Yorkshireman
:46:31. > :46:35.James MacKenzie is here. What are we doing today? Salt beef which is
:46:36. > :46:40.brisket of beef. It's been in brine for about a week. You cook it the
:46:41. > :46:48.same as ham, boil and simmer. Takes four or five hours, depending on the
:46:49. > :46:55.size. Is this going to be like a little hash? Look posh bubble and
:46:56. > :47:00.squeak really with a fried egg. And gooseberry? Gooseberry ketchup. It's
:47:01. > :47:07.like Steve did, using up the pork, using things like the pork and the
:47:08. > :47:13.gooseberries. Sounds good. Yes. This is the fun nushed article which
:47:14. > :47:19.we'll get the guys to taste. -- finished article. That's rind and
:47:20. > :47:29.cooked. You cook it like ham? Yes, exactly the same. Just mentioned
:47:30. > :47:33.your pub earlier going from strength-to-strength? Yes. Industry
:47:34. > :47:38.award winner? Yes, that's fantastic, you know. Winning awards is a great
:47:39. > :47:43.thing, great motivation for the staff that work hard all the time.
:47:44. > :47:46.We have been there eight years in March, turned it around a lot in
:47:47. > :47:53.that time and winning an award, it's great to be recognised by your
:47:54. > :48:01.peers. We are going to sweat the onion off for the actual hash cake.
:48:02. > :48:07.Fresh thyme and onions? Yes. We have some already sweat and cooled. Dry
:48:08. > :48:13.mashed potato. Bake the potatoes and take it out of the skins and mash it
:48:14. > :48:23.like that and you end up with a dry mash. Use a good potato like a Maris
:48:24. > :48:28.Piper, something like that. You want a bit of colour on there, add the
:48:29. > :48:37.flavour. Spring onions to add fresh flavour and colour in there.
:48:38. > :48:46.Gooseberry ketchup. Onions, two types of sugar? Yes, the brown gives
:48:47. > :48:51.it a bit more of a taste. Then the gooseberry, you just put everything
:48:52. > :48:57.in, like making a chutney really. Using stuff up, you can use this,
:48:58. > :49:00.you can use rhubarb instead of gooseberries which are bang in
:49:01. > :49:04.season. I have a summer rise for you actually, you don't know about this,
:49:05. > :49:11.but like a bunch of flower all the way from Yorkshire. Cheers, you
:49:12. > :49:17.shouldn't from! -- shouldn't have! Cheers look at that. Bang in season.
:49:18. > :49:24.The outdoor rhubarb. Fantastic. Famous from the Yorkshire triangle.
:49:25. > :49:28.We need to eat a lot more rhubarb! A bit of seasoning. Don't need put too
:49:29. > :49:35.much salt in there because there's salt beef in. Flatleaf parsley and
:49:36. > :49:41.some lovage, a member of the celery family, tastes nice, grain mustard.
:49:42. > :49:49.Where does that spice go? In the gooseberry. Which spice is this? A
:49:50. > :49:55.mixed spice. Garlic in there and all different spices, Worcester sauce.
:49:56. > :50:02.We'll boil that up. Press it through a sieve and take the liquid off it.
:50:03. > :50:07.The gooseberry ketchup is really nice with mackerel as well.
:50:08. > :50:16.Best way to mix this up. Get your hand in. Very some time a chutney?
:50:17. > :50:21.Yes, exactly. Mix that up. Then we are going to do some crispy pickled
:50:22. > :50:28.onion, so they are regular pickled onions you get at the pub. At the
:50:29. > :50:34.Pipe and Glass, yes. Yes. Don't need to do them fancy. How long's the pub
:50:35. > :50:38.been running? 2006 myself and Kate bought it. We were there with just
:50:39. > :50:45.me and a couple of guys in the kitchen. Then Kate and a handful of
:50:46. > :50:51.people upfront. Here we are eight years later, employing 40 staff, two
:50:52. > :50:56.letting bedrooms, soon to be five hopefully. Press that into a ring,
:50:57. > :51:01.get some out the fridge that we did earlier. So if people want to do
:51:02. > :51:05.this, you can buy salt beef anyway already done? You can get it sliced
:51:06. > :51:09.in supermarkets, yes. It's nice to get that big piece and you can use
:51:10. > :51:13.it in all sorts of different ways. We have a kind of version of the
:51:14. > :51:21.hash cake on as a garnish with fillet of beef at the minute. Salt
:51:22. > :51:25.beef and watercress salad as well. We are going to put a bit of
:51:26. > :51:33.rapeseed oil in here. We use it for a lot of cooking now. We use one
:51:34. > :51:39.made by my mate Adam. When my son Toby was a baby, somebody said it
:51:40. > :51:44.was good for the skin, recommended it, Adam said it was good so I said
:51:45. > :51:50.to Kate, let's use it. Ended up smelling like a twiglet so...
:51:51. > :51:58.We never did that again, needless to say. Yorkshire sun cream? Yes.
:51:59. > :52:03.I'm going to blend that for you in a second. Put that on there and you
:52:04. > :52:11.can cook that. These do as a bar snack as well?
:52:12. > :52:17.They can be used as a canape, a bar snack. People have them in the store
:52:18. > :52:22.kind haven't thought any other way about cooking them other than eating
:52:23. > :52:30.them raw. With salt on, they are nice, it's like salt and vinegar
:52:31. > :52:34.onion rings. Yes, exactly. A fried egg.
:52:35. > :52:43.Should be some colour on this. Both of us shared the same beginning in
:52:44. > :52:47.our careers because we both went to Scarborough Technical College? Yes,
:52:48. > :52:55.I started just after you left which your name was still prevalent there.
:52:56. > :53:00.Was it? Yes. Oops... Yes. Weren't you both Yorkshire chef of the year,
:53:01. > :53:05.I heard that rumour? Were you Yorkshire chef of the year? At
:53:06. > :53:11.college, yes. Did you get the trophy? Yes, I probably did. Are you
:53:12. > :53:22.sure? I don't think you did because I've still got it! I kept it! We
:53:23. > :53:25.trained with the legend which is Ken Arnson who train sod many chefs at
:53:26. > :53:29.that particular time. I'm sure he'll be sat watching this saying I
:53:30. > :53:40.wouldn't have done it like that, lad. But you ow... So this is your
:53:41. > :53:48.little ketchup that we've got there, blend it all up? Yes. Probably needs
:53:49. > :53:55.be a bit barkth darker than that. -- darker than that. Just cook it for
:53:56. > :54:01.longer then? Yes. The onion rungs will stay crispy for a while. Ready
:54:02. > :54:08.to plate up now. Ifil leave it with you. -- I'll leave it with you. Pour
:54:09. > :54:15.it into a sauce bottle. So reduce that down? Yes. Pretty good.
:54:16. > :54:17.Probably could do with a bit more colour on that. But we are fine for
:54:18. > :54:32.what we need it for today. Looks pretty good to me. Then talk
:54:33. > :54:37.that egg off there. And put some of the dots of the gooseberry ketchup.
:54:38. > :54:52.If I can get this out. There we go. Some dots of that. This
:54:53. > :54:58.is where it turns into the posh bit. The fancy bit. Indeed.
:54:59. > :55:05.This is when my hand starts to shake. People who've got big TVs,
:55:06. > :55:16.they are the only ones that will see it! That's right. Rest the onion
:55:17. > :55:25.rings on there. Garnish. Little sprig you see. Watercress. Black
:55:26. > :55:30.pepper. And there we go. Looks good to me. Fantastic. First ever time on
:55:31. > :55:36.Saturday Kitchen. Salt beef hash cake with fried egg, gooseberry
:55:37. > :55:42.ketchup and pickled onion rungs. Cooked by a combloonk!
:55:43. > :55:48.-- cooked by a Yorkshireman! There we have it. Looks fantastic.
:55:49. > :55:53.Dive into this one, Kris. Stephen, tell me what you think of that. Try
:55:54. > :56:05.the pickled onion rings. First for me. You ever tried those? No. It's a
:56:06. > :56:11.great brunch dish or supper dish for all the hangovers on a Sunday
:56:12. > :56:20.morning. Amazing. Good aren't they? Beautiful. Tim has been to Deal in
:56:21. > :56:29.Kent, so what did he choose to go with the smashing hash cake?
:56:30. > :56:35.James, we've got a dilemma. On the one hand, we've got the salt beef
:56:36. > :56:40.and the mash potato which would normally be served with a red. On
:56:41. > :56:45.the other hand, we've got some green flavours, of the chive, the parsley
:56:46. > :56:50.and the gooseberries. So, do I match the texture and the salt beef and
:56:51. > :56:53.the mash, or the acidic flavours of the gooseberries. I'm going to do
:56:54. > :57:01.the latter and have a couple of possibilities here. We could go with
:57:02. > :57:10.this high plateau of central Spain wine, one of Spain's best whites.
:57:11. > :57:24.But we have something even better, the 2012 Sauvignon. It's the Domaine
:57:25. > :57:27.Jacky Marteau. Most of the time, the name of the grape variety doesn't
:57:28. > :57:34.appear on the label but this is an exception. Tell you what, it's a
:57:35. > :57:42.really good cheaper alternative to the two most famous white wines. On
:57:43. > :57:47.the nose, climates of elderflower and pick up on the parsley and the
:57:48. > :57:53.spring onion and the hash cake. On the palate. This is all about crisp
:57:54. > :57:57.green, tangy flavours that work really nicely with the gooseberries.
:57:58. > :58:01.The acid cuts through the texture of the mash but also the deep fried
:58:02. > :58:04.pickled onion rings. Even though it's white, it works with the
:58:05. > :58:12.savouriness of the salt beef. This is one rich and tangy plate of food.
:58:13. > :58:16.Let's hope I haven't made a hash of the wine choice. Has he? Originally
:58:17. > :58:21.looking at this, I wouldn't have chosen something like this. I love
:58:22. > :58:28.Sauvignon? I'm not a fan of that wine but it works with Elle with --
:58:29. > :58:32.well with this. Cleansing, refreshing and perfect match with
:58:33. > :58:36.the gooseberries, yes. Happy with that? I could eat that all day long.
:58:37. > :58:40.Back to Celebrity MasterChef. All four women cooking to stay in the
:58:41. > :58:42.competition. They just need to make one more dish to impress Greg and
:58:43. > :58:54.John. Let us see what happened. Over the twloos days, these
:58:55. > :58:58.celebrities have faced some extreme challenges. I haven't got a clue
:58:59. > :59:06.what to do with crab. Oh, don't, don't, don't. But now,
:59:07. > :59:13.only one test stands between them and a place in the next round.
:59:14. > :59:21.This is the first time we get a chance to taste the food that you
:59:22. > :59:26.cooked that you love. Your own dish. So this is important. At the end of
:59:27. > :59:29.this, one of you is leaving the competition. One plate of food, one
:59:30. > :59:52.hour. Ladies, let's cook! Jo, what are you going the cook for
:59:53. > :00:00.us? Chicken sliders, just another name for a chicken burger, with
:00:01. > :00:08.fresh tomato sauce, braised cabbage can goat. Your food intrigues me.
:00:09. > :00:11.Thank you. Tell us about what you are going to
:00:12. > :00:17.cook for us? Cooking a dish that I've cooked millions of times before
:00:18. > :00:22.at home which is pheasant with celery, lentils and apple. How are
:00:23. > :00:29.you going to make a big pot of stew with lentils look sexy? John, I'm a
:00:30. > :00:31.big woman and I can look sexy if I want to!
:00:32. > :00:44.LAUGHTER What are you making for us? A pan
:00:45. > :00:53.fried sea bass fillet with a chilli salsa, vegetable and garlic verge
:00:54. > :00:57.Charlene Ellisly and sesame pak choi -- Vermacelli. Would you be more
:00:58. > :01:01.comfortable singing while you are doing this? If there was music
:01:02. > :01:12.playing and my little dog was running round, I would probably feel
:01:13. > :01:20.a bit better. There was music playing and my little dog was
:01:21. > :01:25.running What are you cooking for us? An open chick pie with cumin. You
:01:26. > :01:29.made your own puff pastry in 20 minutes? Yes, but I don't know if
:01:30. > :01:32.it's going to turn out right. You are a cooking excitement junky?
:01:33. > :01:58.Extreme chef! You have just over five minutes
:01:59. > :02:12.left. Guys, that's it. Stop, please, stop.
:02:13. > :02:18.Janet's pheasant has been serve on the a bed of black cabbage, carrot
:02:19. > :02:21.and parsnip mash with a stew of lentils, celery, Juniper berries and
:02:22. > :02:31.walnuts in a cider stock. I think it's seasoned beautifully. I
:02:32. > :02:35.like the bitterness coming from the black cabbage and the sweetness of
:02:36. > :02:38.your vegetables. Really good. Not for the faint-hearted that one.
:02:39. > :02:56.Thank you. Thank you. Jo has made chicken sliders, small
:02:57. > :03:06.burgers stacked with crispy bacon sitting on braised cabbage with
:03:07. > :03:10.berries, chips and a tomato sauce. I think your burgers are made
:03:11. > :03:14.really, really well. The chips are tasty, the cabbage is inspired the
:03:15. > :03:19.way you have cut it all up, almost like a sour Kraut, crispy bacon,
:03:20. > :03:23.really nice tome toe sauce. For me, the prominent flavour is the coconut
:03:24. > :03:28.oil. Tastes like I'm walking down a beach and I can smell suntan lotion
:03:29. > :03:33.everywhere. You are a bit of an alchemist cook aren't you? Yes. I
:03:34. > :03:36.quite like that actually. Yes, I can see, Jo. Very interesting, Jo, thank
:03:37. > :03:46.you. Thank you.
:03:47. > :03:55.Katy has made her own puff pastry to top her chicken and mushroom open
:03:56. > :04:01.piend has served it with colcannon mash and due minute and thyme
:04:02. > :04:06.carrots. -- cumin and thyme carrots. Those
:04:07. > :04:11.carrots cooked with thyme are just superb. Still the sweetness of the
:04:12. > :04:16.carrots, still a little bit of texture, but the flavour of the herb
:04:17. > :04:22.just great. Your Colcannon with the cabbage,
:04:23. > :04:26.creamy, well seasoned mash potato. That's really, really good. The only
:04:27. > :04:31.issue is, you have got bigger flavours in your accompaniment than
:04:32. > :04:35.your pie. I'm not going to let that get in the way because I think to be
:04:36. > :04:38.cooking like this so early in the competition is great. Thanks, Katy.
:04:39. > :04:53.Thanks. Heidi's dish is sea bass on
:04:54. > :05:03.vermacelli rice noodles and pak choi served with a spicy tomato salsa.
:05:04. > :05:07.Heidi, your fish is cooked absolutely beautifully. Not a bone
:05:08. > :05:11.in sight. Lovely. I love the spices, little sweet cherry tomatoes and
:05:12. > :05:17.chilli. The issue is underneath that, vermacelli, rice noodles, they
:05:18. > :05:22.are bland. They need nor flavour. There's raw garlic in it which is
:05:23. > :05:23.really potent. I think that salad underneath the fish lets the dish
:05:24. > :05:36.down. OK. Thanks, Heidi. Thank you. Thank you very much indeed. If you
:05:37. > :05:39.could leave us while we have a chat and we'll call you back in as soon
:05:40. > :05:43.as we have made our decision. Thank you very much.
:05:44. > :05:50.I continue tot be impressed by these conTess Nanteses. Yes. There is some
:05:51. > :05:54.quality cooking there, and there is a real desire for the competition.
:05:55. > :06:00.Who do you think is the strongest or the weakest?
:06:01. > :06:08.Thank you very much for your enthusiasm and your food so far in
:06:09. > :06:15.this competition. The contestant leaving us is
:06:16. > :06:21.Heidi. Thank you. Sorry. Thank you, highly.
:06:22. > :06:27.Take care. -- Heidi.
:06:28. > :06:33.Bad luck Heidi. You can see which of the female celebs follows Heidi out
:06:34. > :06:40.of the competition on next week's show. It's time to find out some
:06:41. > :06:43.foodie questions and we'll find out what Krauss Chris will be eating at
:06:44. > :06:51.the end of the show. John from Kent, hi, what's your question? I have a
:06:52. > :06:55.full kilo shoulder of hoggit, a week over being out of its time, so I
:06:56. > :07:01.wonder how long to cook it for and the best way to do it? Hggit. Do you
:07:02. > :07:13.want to take this one? Absolutely. Love it. Great flavour. -- Hoggit.
:07:14. > :07:19.Put it in a roasting tray with root vegetable, onion, garlic, leek, a
:07:20. > :07:26.litre of water in, cover it with pauper, then tin foil and put it in
:07:27. > :07:30.the oven for 130, 140 for about five or six hours nice and slowly. It
:07:31. > :07:34.will fall off the bone. Would you take the lid off at any point? No,
:07:35. > :07:38.cook it like that. Because it's cooked in the water, you have made
:07:39. > :07:41.an amazing stock as well which you can reduce down and make some sauce
:07:42. > :07:44.with it, then take the meat off the bone and make something else with
:07:45. > :07:49.it. Shoulder slow cooked is fabulous? Yes. What dish would you
:07:50. > :07:54.like to see at the end of the show? Heaven. I don't like tuna. There you
:07:55. > :07:58.go! Sam from Beverley, are you there? Yes. Hi there, Sam. How old
:07:59. > :08:04.are you? Six. Six. What would you like to ask us?
:08:05. > :08:13.How do you make Yorkshire Kurd tarts? I ain't got a clue so James
:08:14. > :08:18.MacKenzie will do that? Kurd, egg yolks, nutmeg, cream and cook it in
:08:19. > :08:26.a flan base, sweet pastry case for a bit of a twist also, dried
:08:27. > :08:29.cranberries -- curd. 45 minutes and great with a cup of tea, Yorkshire
:08:30. > :08:33.tea obviously. If you don't know how to do it, go
:08:34. > :08:39.around the corn tore the restaurant, he'll show you how to do it as well.
:08:40. > :08:45.You can have a job. Six years old. Happy with that Sam? Yes. Egg,
:08:46. > :08:51.cheese, that kind of stuff, happy with that? Yes. Phone us back to let
:08:52. > :08:57.us know how you've got on. OK. What dish would you like to see, heaven
:08:58. > :09:02.or hell? Heaven, please. Don't like tuna either. Rachel from
:09:03. > :09:09.the Wirral, are you there? Hi. How old are you? Sorry, only joking!
:09:10. > :09:14.Older than six. What would you like to ask us? Having people for dinner
:09:15. > :09:21.tonight and with it being Burns night, I would like to do a haggis
:09:22. > :09:27.starter. Any ideas? My local butcher makes a nice haggis, slice it so
:09:28. > :09:32.thick and then pan it, in chefe terms, flour egg and breadcrumb,
:09:33. > :09:42.deep fry, in the oven couple of minutes and serve wit neeps and
:09:43. > :09:47.tatties. It's great deep fried? We deep fry it in Juniper and stock to
:09:48. > :09:54.moisten it. Add a drop of whisky, then wrap it in brick pastry, into
:09:55. > :09:58.almost like little samosas like pasties and we deep fry and serve it
:09:59. > :10:04.with a garnish, but great as a starter. Heaven or hell? Heaven for
:10:05. > :10:11.me, quite like the Madeira sauce. Looking good! Paul is still at the
:10:12. > :10:16.top of the board, Stephen and Terry on here. Out of all the chefs, who
:10:17. > :10:22.would you like to beat? To be on the board and you not to put nit the
:10:23. > :10:25.bin! OK, so usual rules apply. Cook an omelette. I know you have been
:10:26. > :10:45.practising because I phoned the restaurant. Three, two, one, go!
:10:46. > :11:06.You were making sure weren't you, there.
:11:07. > :11:09.Right. This one. Shocking. What's going on here? That's the bit I
:11:10. > :11:18.didn't need. That's the bit I needed over there.
:11:19. > :11:25.Beautiful. Are you happy with this? Well, I
:11:26. > :11:26.wouldn't send it out from the pan! LAUGHTER
:11:27. > :11:31.Honest Yorkshireman. I don't think any of my kids would eat that.
:11:32. > :11:37.James, I do like the picture. Look at that. Airbrushed.
:11:38. > :11:43.You are on the board. Where do you think you are though?
:11:44. > :11:48.Near the bottom somewhere. Don't bother looking up here. You are
:11:49. > :11:53.31.96 which puts you in good company right next to Mr Rick Stein there.
:11:54. > :11:58.Good effort. That's all right. Stephen Terry.
:11:59. > :12:04.It wasn't quicker, that's for sure. You are not quicker, you did it in
:12:05. > :12:09.27.04. You can take that home. There you go. Will Kris get his idea of
:12:10. > :12:14.food heaven, the chicken with Madeira sauce, or he could be
:12:15. > :12:20.getting food hell, tuna in pickled ginger. The chefs will decide while
:12:21. > :12:23.watching Rick Stein with fascinating food in Western China. They are in a
:12:24. > :12:26.city that Ken hasn't been to for many years and their guide is taking
:12:27. > :12:45.them to meet a family. Enjoy. Cheng-Du is at the centre of the
:12:46. > :12:50.government's gold west policy. It's invested $300 billion to spark an
:12:51. > :13:03.economic boom in western China. On a par with Beijing and Shanghai.
:13:04. > :13:08.We are invited to Jen's childhood home. The best cooking is in the
:13:09. > :13:14.home so it's exciting for me. The taste of family leaf is a great
:13:15. > :13:20.twice get beneath the city. These are my grandparents. Jenny's
:13:21. > :13:25.grandparents are in their 80s, and, as is traditional, one of their sons
:13:26. > :13:30.lives at home and takes care of them with his wife, Jenny's aunt.
:13:31. > :13:39.So the reason why it's so cold indoors is because there's no
:13:40. > :13:43.central heating here. All of the provinces don't have central
:13:44. > :13:51.heating. So do they wear coats indoors then? Yes. Everyone wears
:13:52. > :13:57.coats, hats, scarves. I really want to see the local family while she
:13:58. > :14:01.catches up with her family. Jenny's aunt takes me to buy fresh
:14:02. > :14:05.ingredients. In China, the markets are a particular pleasure. Chaotic.
:14:06. > :14:08.Despite the Government's pledge to improve food safety, I can't see
:14:09. > :14:30.many fridges. This is how Chinese get freshness!
:14:31. > :14:33.Look at this. Fresh frogs. Turtles. I spotted some rabbit. A speciality
:14:34. > :14:51.in this province. As soon as we return, Jenny's aunt
:14:52. > :14:57.gets straight to work on the lunch. Making a simple rabbit stir fry. You
:14:58. > :15:03.could can use chicken for this dish. I'm using a marinade of soy sauce,
:15:04. > :15:06.sesame oil, with a coatling of -- coating of cornflour. Usually best
:15:07. > :15:12.left for a couple offal hours to take effect. I'm cooking the rabbit
:15:13. > :15:17.with garlic and a spicy green chilli. The flesh has the delicate
:15:18. > :15:22.flavour. What people outside of China don't
:15:23. > :15:29.know is that even home cooked will heat the wok up until it's very hot
:15:30. > :15:33.before they add the oil. So I've headed it for a few minutes now.
:15:34. > :15:39.This is good fire power. As you can see, it's smoking like this. Don't
:15:40. > :15:43.worry. You want this to be very hot. You obviously have to be careful
:15:44. > :15:49.doing this at home. But if you pull the wok away from the heat, the
:15:50. > :15:57.flames will die down quickly. It's very important to take all this
:15:58. > :16:02.now and drain it. We add the garlic and the chill lips and -- chillies,
:16:03. > :16:07.and instead of adding more oil, which is a mistake a lot of cooks
:16:08. > :16:14.make when they are not familiar with Chinese, you can add a bit of stock
:16:15. > :16:20.I made from the rabbit. At the very end, I return the rabbit. Only
:16:21. > :16:25.braising the rabbit for a couple of minutes. In the West, we cook for
:16:26. > :16:27.tenderness. Here, people love chewy keckstures and really appreciate the
:16:28. > :16:45.feel of food in the mouth. While Ken cooks, I'm enjoying
:16:46. > :16:47.spending time with the family. I feel like I've come back home,
:16:48. > :16:58.yes. Over the years, cooking has helped
:16:59. > :17:05.connect me to my Chinese roots. It feels important to make something
:17:06. > :17:10.for Jenny's family that for them feels awe thenically Chinese.
:17:11. > :17:16.-- authentically. Watching Jenny's aunt cook is really inspiring. She's
:17:17. > :17:21.making a boiled fish dish. Smells good. Your aunt is a really
:17:22. > :17:25.masterful cook. She cooks in high heels! Amazing.
:17:26. > :17:30.It really is amazing. I want to make a dish with
:17:31. > :17:45.traditional flavours. I'm going to call it crispy fragrant S St Helens
:17:46. > :17:51.uchwan sausage. -- Sichuan sausages. I'm going to use the woody
:17:52. > :17:58.mushrooms, lovely and crunchy. I've been pointed to these lovely pickled
:17:59. > :18:03.chillies. Keep the seeds because they like their food hot. These look
:18:04. > :18:08.like spring onions or scallions, but they are actually a garlic shoot.
:18:09. > :18:18.The sausages should be ready after just ten minutes of boiling.
:18:19. > :18:29.I'm going to fry the sausages first so they get a bit crisp. This is
:18:30. > :18:33.what my grandmother would do. I'm going to add the vegetables in now.
:18:34. > :18:41.All of them together at the same time.
:18:42. > :18:52.The cooked vegetables are set aside, then inspired by her aunt's fish
:18:53. > :18:59.dish, I'm making the sauce. It's sour, it's spicy. It's hot. It's
:19:00. > :19:03.numbing heat. So what I'm going to do is throw this all back into the
:19:04. > :19:12.wok and toss it all together so that all the flavours are mixed in really
:19:13. > :19:17.well. That is my crispy fragrant Sichuan sausage with woody
:19:18. > :19:23.mushrooms, garlic shoots and pickled chilli and it's so hats! It's
:19:24. > :19:27.numbing heat -- so hot. Jenny's aunt is treating us to the kind of feast
:19:28. > :19:33.the family only enjoys on special occasions.
:19:34. > :19:37.It's an amazing spread, including the water boiled fish with its
:19:38. > :19:43.vibrant layers of hot oil, chilli and vegetables.
:19:44. > :19:48.Braised eel with green peppers and a delicious unusual stir fried potato.
:19:49. > :19:57.So much amazing authentic food on the table, I hope I've pulled off a
:19:58. > :20:09.dish that delivers the right combination of spice and heat.
:20:10. > :20:24.Ken and Ching will be with us live in the studio next week to celebrate
:20:25. > :20:28.Chinese New Year, the year of the Horse.
:20:29. > :20:33.Time to find out whether Kris will be facing food heaven or hell. He
:20:34. > :20:40.was season chicken. Sauteed with Madeira, mushrooms, shallots, cream,
:20:41. > :20:45.that kind of stuff. Tuna would be tuna seered with hot ginger pickle,
:20:46. > :20:51.watermelon. What are you going to go for, Stephen decided on the tuna?
:20:52. > :20:55.I'm probably going to get the tuna. You are not because James chose the
:20:56. > :21:03.chicken as well so it's 4-1. Yes. Prepare the chicken. Cut this
:21:04. > :21:08.for sautee. Take off the little legs here and then take off the legs
:21:09. > :21:13.because there's four pieces of dark chicken, four pieces of white. Break
:21:14. > :21:17.the legs, turn it over and you have the little oyster to remove. Cut
:21:18. > :21:31.through this part here. Dig that bit out. This is a real
:21:32. > :21:36.good part of the chicken. When you are roasting a chicken, go for that
:21:37. > :21:42.bit, that's the best bit. Straight through the knuckle there. Grab me
:21:43. > :21:47.that little small bottle of oil. Two table spoons in there. Straight in
:21:48. > :21:53.there. That'd be great. Pop the chicken in. Get this sealing, first
:21:54. > :21:57.of all. If the guys can chop me some bacon, that would be great.
:21:58. > :22:06.Fantastic. This is a stew done with bacon and mushrooms and everything
:22:07. > :22:11.else. With this, we are going to cut it in one more piece of white meat.
:22:12. > :22:15.Should be a knuckle there to cut straight through. Another piece of
:22:16. > :22:21.white meat. The idea is, you end up with four pieces of dark meat, four
:22:22. > :22:27.pieces of white meat. Then this bit, a lit tricky. Cut through here. Use
:22:28. > :22:31.that for stock and sauces. Then you trim that through. Like to keep this
:22:32. > :22:36.on the bone really because it keeps it nice and moist. You've got this.
:22:37. > :22:41.So that's your four pieces of dark, four pieces of white meat. The guys
:22:42. > :22:46.are preparing the rest. Peeled potatoes for the mash. Serve this
:22:47. > :23:04.with French beans. Bacon over here. What's that? Are you eating
:23:05. > :23:14.something? What are you eating? Raw mushroom? ! I love raw mushrooms.
:23:15. > :23:22.My wife buys two punnets of raw mushrooms, one for cooking with, one
:23:23. > :23:28.because I eat them. I'll show you something. Look, this
:23:29. > :23:33.is the thing. This is something you can learn to do. Hold the mushroom
:23:34. > :23:45.like that. This is what you do when you've got
:23:46. > :23:51.too much time on your hands! An old classic garnish that I haven't done
:23:52. > :24:01.on this show before but used to service that fish dish with. It was
:24:02. > :24:06.an old fish dish. Yes, showing your age. A little mushroom. Then you
:24:07. > :24:11.grab the point of the mushroom. My chicken is burning but I've got a
:24:12. > :24:24.nice fancy mushroom. And then you trim off this bottom
:24:25. > :24:29.bit. Impressive. That's the nicest mushroom I ever had!
:24:30. > :24:32.Don't ask me what the point of that is, but anyway, there you go, that's
:24:33. > :24:37.what it is. Right, got our bacon. Throw that in
:24:38. > :24:42.as well. All the chicken. Throw the whole lot
:24:43. > :24:56.in. Big chunky onions as well. Beans are going in. Keep this. Ior You
:24:57. > :25:02.guys didn't try the mushrooms at the same time. Get a bit of colour, but
:25:03. > :25:08.not too much. No need for any flour with this really.
:25:09. > :25:15.Then throw the garlic in. Put it in now so it doesn't burn. Throw the
:25:16. > :25:16.chucken back in. And then we can choose whatever mushrooms we've got
:25:17. > :25:31.left. Then some wild mushrooms in there as
:25:32. > :25:40.well. You have had enough now, haven't you? They go in there as
:25:41. > :25:46.well. Take some Madeira. Which I love! Bit of that in there as well.
:25:47. > :25:52.Chicken stock. Now, you could cook this as it is. Just with the chicken
:25:53. > :26:03.stock. But we've got some double cream. Grab some fresh tarragon over
:26:04. > :26:07.the top. Good punch of salt. And black pepper.
:26:08. > :26:13.How you doing with the mash potato? Getting all that cream in. Bringing
:26:14. > :26:16.it up to the boil. We are going to make some proper mash potato. You
:26:17. > :26:25.can tell us how you do your proper mash.
:26:26. > :26:32.Kris or me? You? Bring the cream to the boil so it's not too wet and too
:26:33. > :26:38.much of it. Reduce the volume. Butter, potato, mix it in and season
:26:39. > :26:46.it. Hurry up, we have 30 seconds. Drain off the beans. Take our
:26:47. > :26:53.chucken. It's been cooking for about 35, 40 minutes. Going to finish that
:26:54. > :26:59.off with mortar gone. I don't know why we don't use mortar gone really.
:27:00. > :27:04.With chicken, it's the federal feck -- perfect combination. Beans, black
:27:05. > :27:23.pepper. It's coming together nice and tidy. Fondant. Ready, chef? Do a
:27:24. > :27:28.nice chefe dollop. Not Michelin starred with this much time! Bit of
:27:29. > :27:33.that on there. The beans. And then we have got the chicken. Grab some
:27:34. > :27:42.knives and forks, guys. This is where you get to dive into this.
:27:43. > :27:47.Put a bit of dark meat, bit of white meat.
:27:48. > :27:55.Clean the plate. Thank you very much. And there you go. Plenty of
:27:56. > :28:00.sauce with it as well. Needs one more thing, just for you.
:28:01. > :28:13.Dive into that one, Kris, tell us what you think.
:28:14. > :28:19.The Chardonnay is priced at ?8.99, another great choice today. Tell us
:28:20. > :28:25.what you think of that one? That's delicious. It is actually. Happy
:28:26. > :28:28.with that? Delicious. Beautiful. Reminder everybody, Death In
:28:29. > :28:33.Paradise 9 o'clock? On Tuesday, BBC One. He hasn't forgotten. What do
:28:34. > :28:38.you think, guys? Delicious. Happy with that? Lovely. I'm always left
:28:39. > :28:44.with the bottle, I love this show. That's all. Thanks to Stephen Terry,
:28:45. > :28:52.James MacKenzie and Kris Marshall. The wine has been interesting today.
:28:53. > :28:56.All the recipes are on the website at www.bbc.co.uk/saturdaykitchen.
:28:57. > :29:02.Best Bites on BBC Two tomorrow at midday. Ken Hom is here next week.
:29:03. > :29:03.Have a great rest of the day and enjoy the weekend.