:00:11. > :00:21.Good morning. One order of world class food coming right up!. This is
:00:21. > :00:39.
:00:39. > :00:42.Welcome to the show. With me in the studio are two of the country's best
:00:42. > :00:45.chefs. First the man leading the charge to put Scotland at the top of
:00:45. > :00:48.the restaurant world. It's the marvellous and Michelin starred, Tom
:00:48. > :00:51.Kitchin. Next to him is a new face to Saturday Kitchen but he's also
:00:51. > :01:01.the holder of a coveted Michelin star for his restaurant inside
:01:01. > :01:08.
:01:08. > :01:11.London's Westbury Hotel. It's Alyn Tom? I am making lobster with
:01:12. > :01:15.escargot butter. It has samphire on top.
:01:15. > :01:21.Seasonal at the moment. What about yourself, are you cooking
:01:21. > :01:26.cuttlefish? Yes, cuttlefish. You don't see it often, but it is
:01:26. > :01:32.equally delicious. I have caramelised watermelon and almonds
:01:32. > :01:37.to give it warmth and heat and a radish salad with wild flowers.
:01:37. > :01:44.The almonds are taken from a Moroccan flavour sm Yes, I blitz it
:01:44. > :01:47.up and caramelise them with the almonds. So, sweet and spicy.
:01:47. > :01:50.So So, some intriguing recipes from our chefs to look forward to and as
:01:50. > :01:53.usual we've got our line-up of fantastic foodie films from the BBC
:01:53. > :01:55.archive too. As always there's Rick Stein, plus brand new Saturday
:01:55. > :01:58.Kitchen episodes of Celebrity Masterchef and the uniquely
:01:58. > :02:01.talented, Raymond Blanc. Now, our special guest today has built up an
:02:01. > :02:07.impressive list of film and TV credits most notably Atonement, Made
:02:07. > :02:09.in Dagenham and the iconic BBC drama series Ashes to Ashes. He's
:02:09. > :02:19.currently starring in a brand new British blockbuster called
:02:19. > :02:20.
:02:20. > :02:25.Byzantium. Welcome to Saturday Kitchen, Danny Mays. Grat to have
:02:25. > :02:29.you on the show. So a foodie? Well, cuttlefish, I
:02:29. > :02:34.have never tried it at all, but it sounds marvellous.
:02:34. > :02:38.Your CV, we are going to talk about it later but it is impressive scla
:02:38. > :02:44.Yeah, well, we have to make ends meet.
:02:44. > :02:48.I think we first saw you in EastEnders, didn't we? Yeah,
:02:48. > :02:54.EastEnders, then I didn't look back. From there, straight to Hollywood
:02:54. > :02:57.and the rest is history? I have been to Hollywood and back! Now, of
:02:57. > :03:00.course, at the end of today's programme I'll cook either food
:03:00. > :03:03.heaven or food hell for Danny. It'll either be something based on your
:03:03. > :03:07.favourite ingredient - food heaven, or your nightmare ingredient - food
:03:07. > :03:17.hell. It's up to our chefs and a few of our viewers to decide which one
:03:17. > :03:22.
:03:22. > :03:27.you get. So, what ingredient would Sounds good to me. I am happy with
:03:27. > :03:32.beef and mash. What about the dreaded food hell? Courgettes. I
:03:32. > :03:36.really don't like them. So, risotto? So it's beef or
:03:36. > :03:40.courgettes for Danny. For his food heaven I'm going to use a cut that
:03:40. > :03:43.many of you may not have heard of, it's the thin rib or Jacob's ladder.
:03:43. > :03:49.The beef is cooked slowly in red wine and stock along with shallots,
:03:49. > :03:56.mushrooms and pancetta. It's served with mashed potato, blanched baby
:03:56. > :04:00.carrots and a handful of parsley. Or Danny could be having food hell,
:04:00. > :04:02.courgettes and a courgette risotto. The risotto is made with white wine
:04:02. > :04:08.and chicken stock with the addition of diced courgette, mascarpone and
:04:08. > :04:12.parmesan. It's served with deep fried courgette flowers on the top.
:04:12. > :04:22.Well you'll have to wait until the end of the show to find out which
:04:22. > :04:23.
:04:23. > :04:29.one Danny gets. If you would like to ask a question to our chefs today,
:04:29. > :04:34.call this number: If I get to speak to you on the show, I'll be asking
:04:34. > :04:39.if you think Danny should be facing food heaven or food hell. It will be
:04:39. > :04:45.beef, today, a no brainer. Fingers crossed.
:04:45. > :04:50.Right, today with us, we have the culinary king of Scotland it is the
:04:50. > :04:58.fabulous, Tom Kitchin. What are we fabulous, Tom Kitchin. What are we
:04:58. > :05:03.doing today? I am going to be cooking lobster. We are cooking that
:05:03. > :05:13.with fennel and shallots. It is a lovely dish you can make beforehand
:05:13. > :05:17.
:05:17. > :05:24.and keep it in the fridge. We are also use using the Parma ham.
:05:24. > :05:31.We used to make this in France. It was called es caringee? Yes.
:05:31. > :05:35.Now, inside we have the lovely green, that is the coral. I am going
:05:35. > :05:40.to keep that to go through the butter. It will make the butter
:05:40. > :05:45.green but once we cook it, it will go red like the lobster. It is
:05:45. > :05:51.really nice that goes with the whole philosophy of not wasting anything.
:05:51. > :05:57.You mentioned the seasons of lobster it is warm warming up, you would not
:05:57. > :06:04.notice it but it is warming up, the seas as well? As the seas warm up a
:06:04. > :06:10.little bit, the lobsters come out. They come out to eat more. For Scots
:06:10. > :06:15.like myself, the price goes down, then they come in to the menu.
:06:15. > :06:23.A lot come from Canada? I don't use those, chef.
:06:23. > :06:29.So, we take the knuckles and tap the claw. With the back of your knife,
:06:29. > :06:33.careful with the new shirt, we take the meat out like so... So the idea
:06:33. > :06:39.is that this goes back into the shell with the butter? Yes, we put
:06:39. > :06:45.it back in with the meat of the tail as well it will be easy to eat.
:06:45. > :06:50.If you can sweat those down. It is good if you are cooking it at home
:06:50. > :07:00.to start with the bacon or the ham. The flarl fat comes out. That will
:07:00. > :07:03.
:07:03. > :07:07.help to flavour it. This is Parma ham? Yes but you can use bacon or
:07:07. > :07:12.Serrano ham. Whatever you have got.
:07:12. > :07:17.So, this meat from the lobster. That is blanched in boiling water for a
:07:17. > :07:21.minute. Where as Danny is busy in front of
:07:21. > :07:31.the camera, you have been busy in front of it too? You have been a
:07:31. > :07:31.
:07:31. > :07:35.busy chap? I have done a TV series with Theo Randall and Michel Roux
:07:35. > :07:40.junior. I went back to my old Perth college.
:07:40. > :07:46.What was it like going back? Surreal. Crazy. They had my picture
:07:46. > :07:55.on the wall, the lecturer was the same as when I was there! We had
:07:55. > :08:00.these kids. We had taken them on a journey to find a protege. To find a
:08:00. > :08:06.mentor for the kids. It has been tasking testing yourself as a chef.
:08:06. > :08:09.You are so used to being in your own kitchen, this was really teaching
:08:09. > :08:17.these kids, who were amazing. It has been brilliant.
:08:17. > :08:22.Did you guys have a mentor when you were younger? I was paired with
:08:22. > :08:27.Timothy Spall when I left RADA. You went out, had a few drinks with him,
:08:27. > :08:33.asked about the industry. I was blessed to get an actor as good as
:08:33. > :08:38.Tim, really. I think that ing, is not so much
:08:38. > :08:44.mentoring but just having someone to fall back on, to ask questions.
:08:44. > :08:47.Especially with a first restaurant or first-time acting.
:08:47. > :08:53.I am popping the blur in the blender.
:08:53. > :08:58.The idea is to impart your knowledge and hand it down to the next group?
:08:58. > :09:02.Yes, and finding the right kid to take on the knowledge. You want to
:09:02. > :09:04.pass on your knowledge but they have to embrace your philosophy of
:09:04. > :09:11.cooking. That is where it is interesting.
:09:11. > :09:16.So, this has been on all week? has been on two weeks now.
:09:16. > :09:21.It is on today at 12.00pm. All afternoon, apparently.
:09:21. > :09:25.I will have to catch up with it next week.
:09:25. > :09:28.You know, things to do! As long as you watch it, that is what is
:09:28. > :09:33.important. It is a great idea.
:09:33. > :09:41.So we have the bacon. Now, you mentioned the butter, you
:09:41. > :09:45.got it from France? I went to Mr Ducasse in Monaco. Like the
:09:45. > :09:51.programme, this is taking what I have learned and adapting it into
:09:51. > :09:58.your own style of cooking. You are also at the Good Food Show
:09:58. > :10:05.next month? Yep, looking forward to A are all of these things to get out
:10:05. > :10:11.of the house for a certain reason? My wife is watching! Don't say that.
:10:11. > :10:16.You have two more boys? Yes, twins, so four boys under the age of five.
:10:16. > :10:25.If anyone has shows that they want me to do, I am free. I need a
:10:25. > :10:29.five-star hotel to stay in. Sorry, Michaela! Right, so you soften the
:10:29. > :10:34.butter. I have put in the lobster that we are going to be eating in a
:10:34. > :10:39.minute. So, we soften the butter. We have to
:10:39. > :10:43.sweat that down. That is the mushrooms in there.
:10:43. > :10:51.Refer, if you would like to ask a question of our chefs, call this
:10:51. > :10:56.number: -- remember.
:10:56. > :11:01.Now we are putting this green corral into the butter.
:11:01. > :11:07.Do you want me to chop... Tarragon, that is always good with lobster.
:11:07. > :11:13.Now we can see that the butter is turning green. That itting it, but
:11:13. > :11:18.once we cook it turns red. We have breadcrumbs and almond powder. That
:11:18. > :11:26.helps to stabilise the butter. That keep it is on top of the lob
:11:26. > :11:33.ster? That's right. Where -- were almonds used in
:11:33. > :11:38.France? Yes, definitely. We did it with clams as well, mussels.
:11:38. > :11:41.There is the tarragon. Lovely. All we need now is the
:11:42. > :11:48.samphire, please if you were doing this at home. You can have this
:11:48. > :11:52.ready to go. It is less stressful. I know it is an expensive ingredient,
:11:52. > :11:57.but if you are celebrating something or trying to impress at a dinner
:11:57. > :12:01.party. This is all ready to go so the stress element is out of the
:12:01. > :12:11.dinner party. Wonderful can scallops as well?
:12:11. > :12:13.
:12:13. > :12:21.Anything. A to you of water in there.
:12:21. > :12:26.So -- a touch of water in there. Is this a dish on your menu?
:12:26. > :12:32.yet, as the price has not come down yet. Something similar soon.
:12:32. > :12:35.That is ready now to go in the oven. I have the samphire here with a
:12:35. > :12:42.little bit of water. No need for salt in there. Obviously it is
:12:42. > :12:46.salty. OK, we could have maybe have done
:12:46. > :12:51.with a wee minute longer. You have longer.
:12:51. > :12:55.Is that right? Tell us about the samphire.
:12:55. > :13:00.That is another wonderful ingredient. I am about ingredients
:13:00. > :13:04.in season. It is in season now. I love to use it. It is wonderful.
:13:04. > :13:10.It is fantastic but don't season it with salt.
:13:10. > :13:17.Exactly, really important not to do that. It is like mussels, don't
:13:17. > :13:21.season them, they are salty. Just add a bit of butter. This dish has a
:13:21. > :13:31.bit of butter. I don't know what you are talking
:13:31. > :13:38.
:13:38. > :13:43.about? ! That is better. You can see how the butter stayed on top nicely.
:13:43. > :13:47.Look at that. It is a little extravagant, but it is really
:13:47. > :13:52.special. It can be prepared in advance as well.
:13:53. > :14:00.I know from experience that cooking at home with four kids, preparing in
:14:00. > :14:08.advance is a good thing. Tell us what it is again?
:14:08. > :14:14.It is lobster with escargot butter. -- How good does that look? It looks
:14:14. > :14:23.good. I know it tastes good. I have it in your restaurant before. You
:14:23. > :14:31.have to dive into this. How about that for breakfast? ! You have the
:14:31. > :14:37.herbs in with mustard as well? mustard and the almond powder. Baked
:14:37. > :14:42.in a hot oven for five minutes. What do you think, governor? That is
:14:42. > :14:49.lovely. That is proper. But like you say, you can prepare
:14:49. > :14:53.that in advance? It can go with anything. Mussels, lobster is a
:14:53. > :14:57.little richer, but making butters, little richer, but making butters,
:14:57. > :15:03.even for steaks that is wonderful. I have been trying to tell everybody
:15:03. > :15:07.this for years! Right we need wine to go with this. We sent Olly Smith
:15:07. > :15:17.to the Chelsea Flower Show. What did he pick to go with Tom's
:15:17. > :15:18.
:15:18. > :15:22.tasty lobster? I'm here to celebrate the glorious 100th anniversary of
:15:22. > :15:27.the Chelsea Flower Show, but it is time for me to weed my way up the
:15:27. > :15:37.garden path and on to the High Street to find bloom blooming garden
:15:37. > :15:42.wines for this week's Saturday Kitchen.
:15:42. > :15:48.A noble sea beast such as Tom's lucious lobster deserved to be
:15:48. > :15:53.crowned with the royal treatment. If you were serving plain lobster, go
:15:54. > :15:59.for a shap lee, delicious. However, this butter is propelling the dish
:15:59. > :16:03.into a richer orbit. I have selected an unbelievable star for us to hitch
:16:03. > :16:12.a ride on it is the Montagny 1er Cru Les Millieres 2008. Let's travel
:16:12. > :16:20.first-class! Montagny 1er Cru Les Millieres 2008 is a great wine. This
:16:20. > :16:24.is a few more pennies than we would spend on the show, but it is
:16:24. > :16:29.Premiere Cru, and at this price, I'm in for a case. I love the texture of
:16:29. > :16:34.the wine it is what you need to link up with the meaty character of the
:16:34. > :16:39.lobster. As it has been in the bolt for a short while, it has saverry
:16:39. > :16:44.development. That picks up on the mushrooms, the Parma ham and
:16:44. > :16:51.mustard. Finally it is the gleaming character of this wine that
:16:51. > :17:00.refreshes the palette and picks up on the tarragon and the small vortex
:17:00. > :17:04.of herbs. Tom, here's to your lovely lobster, cheers! Cheers indeed. What
:17:04. > :17:08.do you think of this? It really is good.
:17:08. > :17:14.That is good. I'm taking that to the airport with me.
:17:14. > :17:19.No wonder the budget has gone. You have cuttlefish, I have pizza.
:17:19. > :17:23.What do you reckon with the two together? It is wonderful. With the
:17:23. > :17:28.freshness of the wine it works well, the butter needs something to cut
:17:28. > :17:34.through it. He has done well. It is a great price.
:17:34. > :17:37.Even a bargain at that. That is really good. Coming up, Alyn has
:17:37. > :17:43.something unusual to share with us, it is cuttlefish. What are you going
:17:43. > :17:49.to do with it? It is barbecued. We have it on the grill. I have grilled
:17:49. > :17:53.watermelon. So it caramelises nicely. With that some spicy
:17:53. > :17:59.almonds. Sounds good to me. Now, let's first
:18:00. > :18:04.head to France to catch up with Rick Stein. He has reached the town of
:18:04. > :18:14.Argenne. He has reached the town to head off for a spot of lunch. Join
:18:14. > :18:45.
:18:45. > :18:50.in a city and wish to eat cheaply and well, head for the station
:18:50. > :18:55.brasserie. There are so many people going through it, taking the train,
:18:55. > :19:05.the food is always fresh. It is always good. I was here in Agen last
:19:05. > :19:07.
:19:07. > :19:11.year. I had foi, gras. Grilled duck. All for 12 euros. This train is on
:19:11. > :19:15.the way to Marseille. It will probably take two hours. It will
:19:15. > :19:19.take me three weeks on the barge... I will bet that most of the people
:19:19. > :19:28.that come here are not travelling anywhere. They are here as the food
:19:28. > :19:32.is good! Well this is lovely. This is a mixture of vegetables from
:19:32. > :19:40.the garden. Delicious! I still have not seen
:19:40. > :19:46.anybody in a hurry with a suitcase yet! This is jolly good. It is a
:19:46. > :19:51.steak, a bit of skirt. It is lovely. A lovely flavour. It is covered in
:19:51. > :19:57.shallots. Sauteed potatoes here. I have to say that I would come here
:19:57. > :20:00.if I was not waiting for a train. It is so good and the buzz is so good.
:20:00. > :20:06.Thinking about British stations, where could you find a restaurant on
:20:06. > :20:15.a station like this? ! Well, you would get hamburger joints or you
:20:15. > :20:20.would get coffee places now, or you would get those stores that sell
:20:20. > :20:27.those big baguettes, that are filled, but they do not have the
:20:28. > :20:32.buzz, the owe mans, the atmosphere of of of this place. A few weeks
:20:32. > :20:38.ago, back towards Bordeaux, I was invited to a party by the food
:20:38. > :20:44.writer, Kate Hill and lots of American ladies that holiday in
:20:44. > :20:49.France. I have to say that I loved her kitchen. As Bernard is funny
:20:49. > :20:55.when it comes to using the barge galley, I decided to do my cooking
:20:55. > :21:00.here with a famous dish from the area, rabbit and prunes. You can get
:21:00. > :21:05.the rabbits ready for the pot. You have to joint them. Then you need a
:21:05. > :21:09.bacon joint. It is cut into lardons. I have to say that this is the first
:21:09. > :21:17.I have to say that this is the first time I have done this dish.
:21:17. > :21:22.Sfwlfrjts I am a little shaky, but what is making it worse, it is
:21:23. > :21:27.Kate's recipe, she is watching me on the top of the stairs! How am I
:21:27. > :21:34.doing? ! OK, but don't forget the wine.
:21:34. > :21:40.She says sha I need a whole bolt but less one glass, that is for the
:21:40. > :21:45.cook, which I think is very civil ised.
:21:45. > :21:51.Cheers. Right, we have done the carrots. I
:21:51. > :21:56.will make a little bouquet of herbs and get cooking. I love earthly
:21:57. > :22:03.dishes like this, Jamie Priestley, irritated by food snobs said that
:22:04. > :22:09.there is a decent area between boiled carrots, caviar and sour
:22:09. > :22:14.plonk, where we can take care of gullets and bellies without
:22:14. > :22:20.worshipping them! I have never been attracted to the idea of rabbit and
:22:20. > :22:28.prunes, I thought it had cream in it. I did not like the rich sauce,
:22:28. > :22:34.but k looked at Kate's recipe, I saw that there was no cream at all.
:22:34. > :22:39.Above all, there was a bottle of wine. A more peasant dish. The other
:22:39. > :22:45.I thought more restauranty. This, I amen joying cooking. I have to say.
:22:45. > :22:54.Put in the carrots, celery, the lardons, and the onions and
:22:54. > :23:00.shallots. The dried bouquet garni, made of rosemary, thym, e and bay
:23:00. > :23:06.leaf and the rest of the wine. As a final treat. Kate suggests putting
:23:06. > :23:11.the liver on top as it is not everybody's favourite but gives off
:23:11. > :23:17.a rich flavour and can be snaffled by the chef easily. The whole thing
:23:17. > :23:23.cooks gently for under an hour. Hmm! That is delicious. It is a very
:23:23. > :23:28.good idea of Kate's. Generally, my boys would not eat something like
:23:28. > :23:35.this. But I love it. Just enough for me.
:23:35. > :23:39.There is a saying, in cooking as in all the arts, simplicity is a sign
:23:39. > :23:45.of perfection it does not come more simple than this. To get the maximum
:23:45. > :23:51.flavour from the prunes, I am going to mash them up so that the fruity
:23:51. > :23:55.flavour combines with the wine. Then a such touch of salt and more fresh
:23:55. > :24:01.prunes to the rich sauce but just warm them through. The meal is ready
:24:01. > :24:07.to eat. Pour the sauce over it all and serve on a shaded terrace with
:24:07. > :24:11.another bottle of that fabulous wine.
:24:11. > :24:17.That looks lovely. I have to say, I have enjoyed making
:24:17. > :24:24.this. What do you think? I am pleased. I enjoyed what watching you
:24:24. > :24:29.make it. The recipe works. I love that the prunes give a deep
:24:29. > :24:33.colour to the sauce. That is what is characteristic of
:24:33. > :24:37.the cooking of the area. There is a slow cooking, the flavours come
:24:37. > :24:42.through. You have the integrity of that. It is part of what life is
:24:42. > :24:52.like here. What is the name of the house?
:24:52. > :24:59.
:24:59. > :25:07.dubbed it the Roulette of the Long Jour.
:25:07. > :25:12.They would, the men, would come here at the end of the day and put hair
:25:12. > :25:16.horses in the stables and then make their meal. Someone has been eating
:25:16. > :25:20.their meal. Someone has been eating here from the 18 hundreds! It is
:25:20. > :25:26.nice to see you eating outdoors. We used to do that once in this
:25:26. > :25:31.country. We have had an e-mail from Maria. She has problems with her
:25:31. > :25:37.pizza. So this week, I thought with the fancy food, the cuttlefish, the
:25:37. > :25:42.lobster. I thought I would do a pizza. So this is a Margarita pizza
:25:42. > :25:47.and I would show you how to make a dough. We will get that in there. I
:25:47. > :25:55.learned this from Naples. The great thing about Naples, is it is the
:25:55. > :26:03.home of the pizza. So, double zero flour that is pasta
:26:03. > :26:13.flour. 200 grams of semolina flour. With we put sugar in here.
:26:13. > :26:37.
:26:37. > :26:45.With we put sugar in here. There is a restaurant in Italy, they
:26:45. > :26:50.sell about 2,500 pizzas day. It is an amazing pizza restaurant. We mix
:26:50. > :26:54.this, they make the dough the day before. So it is like a sour dough
:26:54. > :26:58.flavour. What we can do, is before we start
:26:58. > :27:05.to mould this into pizza, what we need is the topping. The topping is
:27:05. > :27:13.made. Tinned tomatoes. I always thought that you had to stew them.
:27:13. > :27:19.These are tinned. They are grown on volcanic rock near Naples. The other
:27:19. > :27:26.side of the ingredients, in this area, they use cows milk mozzarella.
:27:26. > :27:32.It is drier. So we use that is just blended. We take the tough, knock it
:27:32. > :27:39.back and make our pizza here. Good tinned tomatoes are a chef's
:27:39. > :27:47.secret. Yes, these are great. You live this
:27:47. > :27:53.sort of food, don't you? Sort of. I was watching this film of yours,
:27:53. > :27:59.Byzantium, you I look so different to then? I was asked to put on
:27:59. > :28:04.weight for the film, the character. The character is a down and out, a
:28:04. > :28:14.desperate, lonely character. He said consider it. It was a request from
:28:14. > :28:15.
:28:15. > :28:19.the casting director, I could not could not say no. It suited the
:28:19. > :28:23.character. It is always about how much you want
:28:23. > :28:28.to sacrifice in terms of the parts you are playing.
:28:28. > :28:33.But you have played some amazing characters throughout your career.
:28:33. > :28:40.You get great skrips but the characters within the scripts?
:28:40. > :28:44.have played a lot of dark characters, I guess. When I left
:28:44. > :28:49.drama school, I was told I would always play young men on the edge.
:28:49. > :28:55.Sort of troubled characters. He was right, though? Well, you
:28:55. > :29:01.leave drama school and are known for playing a certain type. So you, I
:29:01. > :29:06.mean, every actor does not want to be pigeon-holed but to a certain
:29:06. > :29:12.extent you can't move away from it. Your early career, I mentioned
:29:12. > :29:19.EastEnders, four shows, you were out of that and almost straight into
:29:19. > :29:23.Pearl Harbour? You have to put that on superslow, then zoom in about
:29:23. > :29:28.four time, only, only then do you see me.
:29:28. > :29:37.How many times did you do that when you got back home? Countless.
:29:37. > :29:44.Used to do that with a recipe on Ceefax! The biggest break for me was
:29:44. > :29:50.working with Mike Leigh. That was All Or Nothing. Then after that, we
:29:50. > :29:57.did Vera Drake. But again, really hard-hitting
:29:57. > :30:03.roles? Yeah, yeah. You want to be tested with the parts you take on.
:30:03. > :30:10.Were you looking for roles like that. We have seen you in The Firm
:30:10. > :30:20.and Mrs iggs? That was a fantastic role? That was a great role. Up
:30:20. > :30:21.
:30:21. > :30:27.there with one of the best parts I have been offered.
:30:27. > :30:33.Everyone has an opinion about Ronnie Biggs. He has been splashed across
:30:33. > :30:41.the tabloids, even to this day. There is more pressure when you play
:30:41. > :30:47.someone that is still alive it is ultimately your own interpretation.
:30:47. > :30:53.You have been blessed with great scripts and your costars, I was
:30:53. > :31:03.watching a film. I thought, where do I remember this girl from? It was
:31:03. > :31:03.
:31:03. > :31:13.the Bond girl? Yes, Gemma Arterton. I have worked with krment ertia
:31:13. > :31:19.also, before, she was 11, she was in Atonement. She was Oscar-nominated.
:31:19. > :31:25.She was one of those actors that matured before her years. She seems
:31:25. > :31:29.really accomplished. She work sod well in this film with Gemma too.
:31:29. > :31:39.So they are the two main characters. The whole thing is based on
:31:39. > :31:48.vampires. It is not Twilight but... ? Was directed about Neil jord ovrn.
:31:48. > :31:54.He sdk Interview with a Vampire with Brad Pitt and Tom Cruise. The girls
:31:54. > :31:59.play a mother and daughter. They are vampires who have been roaming the
:31:59. > :32:04.earth for 200 years. It is an antidote to the Twilight films.
:32:04. > :32:10.I watched it and thought it was like the Lost Boys but with an English
:32:10. > :32:14.grit? It has a real sense of English realism to it. It is the kitchen
:32:14. > :32:18.sink reality to it. You have the two central characters but then there is
:32:18. > :32:24.my character and a lot of other people that ground it in a sense of
:32:24. > :32:29.reality. Because you have that, then this whole, I guess, this fantastic
:32:29. > :32:32.element of the vampire side of things can be played out, but they
:32:32. > :32:35.did two tremendous performances. Their chemistry on screen is really
:32:35. > :32:39.great. It is electric.
:32:39. > :32:46.Considering it is based around a small group of characters. Now,
:32:46. > :32:51.there is your pizza. Easy as that. We take this one. All I have done is
:32:51. > :32:56.add some olive oil on here. You can do these on a barbecue,
:32:56. > :33:02.would you believe. Get a pizza stone for a barbecue. That is a really
:33:02. > :33:05.good way of doing it. It gives a smokiness to it, but then the key is
:33:05. > :33:11.finishing it off with what they used over there.
:33:11. > :33:16.In one restaurant, they used not just olive oil on the pizza itself
:33:16. > :33:26.but peanut oil so. A little bit of this.
:33:26. > :33:26.
:33:26. > :33:30.No pineapple? No not on top! So, when is the movie out? Next Friday,
:33:30. > :33:35.the 31st. I urge you to see it, but everybody
:33:36. > :33:43.else out there it is gritty and hard-hitting. Not one to take the
:33:43. > :33:48.granny to. There are some gruesome moments in it, but I think it is a
:33:48. > :33:52.very unusual film. It really drew me in. I am very proud of it.
:33:53. > :33:57.There you go. It will be hot. Another slice of pizza.
:33:57. > :34:04.If you don't eat it, there is a lot of crew that have suddenly turned
:34:04. > :34:09.up. It will be hot. That is pecorino cheese grated over the top and the
:34:09. > :34:13.cow's milk mozzarella. When you are in Naples, go there but
:34:13. > :34:16.you have to queue three hours to get you have to queue three hours to get
:34:16. > :34:21.a pizza. There is a piz war for you. If there
:34:21. > :34:27.is another skill you would like me to demonstrate, contact us on the
:34:27. > :34:34.show at: Right, what are we cooking for Danny at the end of the show? It
:34:34. > :34:40.could be food heaven, something a little different a Jakock -- Jacob's
:34:40. > :34:45.ladder. It is braised Jacob's ladder with mash and carrots.
:34:45. > :34:55.Or Danny coulding facing food hell, courgettes. I will make a courgette
:34:55. > :35:04.risotto with deep fried courgettes. Also a little langoustine to go with
:35:04. > :35:09.it, we have a Scotsman here. Some of our viewers on the show get to
:35:09. > :35:13.decide Danny's feat today, but you will have to wait until the end of
:35:13. > :35:18.the show to see the results. Right, is it back to Celebrity MasterChef.
:35:18. > :35:28.For two of them it will be the end of the road so, let's see what
:35:28. > :36:05.
:36:05. > :36:13.not one, I'm loving being a part
:36:13. > :36:14.Yes.
:36:14. > :36:16.Which can only mean one thing - a dessert.
:36:16. > :36:18.When it comes to a show-stopper, whenever I'm out,
:36:18. > :36:21.it's the desserts that make me go, "Wow!" So I thought it was a good choice.
:36:21. > :36:23.I'll do a strawberry cheesecake,
:36:23. > :36:26.shortbread stack with vanilla and end with something different
:36:26. > :36:29.strawberry, basil and black pepper smoothie.
:36:29. > :36:30.I think at this stage,
:36:30. > :36:32.I need to show that I can raise my game
:36:32. > :36:42.and achieve a higher level.
:36:42. > :36:47.
:36:47. > :36:49.I'm cooking herb-encrusted rack of lamb,
:36:49. > :36:50.with red wine
:36:50. > :36:52.and ruby port jus.
:36:52. > :36:54.How does it feel to be back here cooking? It's fantastic!
:36:55. > :36:57.But I can just feel the pressure now after meeting these new people.
:36:57. > :37:05.I don't know what my competition is so it's a bit scary!
:37:05. > :37:13.Guys, half an hour's gone!
:37:13. > :37:14.What will you cook for us?
:37:14. > :37:16.Venison with a celeriac puree,
:37:16. > :37:18.wild mushrooms, served in a potato basket.
:37:18. > :37:20.And a beetroot and pork jus.
:37:20. > :37:22.We know you sometimes get nervous.
:37:22. > :37:23.How are you feeling today?
:37:23. > :37:24.I'm calming down now
:37:24. > :37:26.because I've made it this far,
:37:26. > :37:27.and I'm really surprised.
:37:27. > :37:29.So there must be something,
:37:29. > :37:30.and if I can harness that,
:37:31. > :37:40.that will be what carries me through.
:37:41. > :37:44.
:37:44. > :37:47.Jamie, what trump card will you play today?
:37:47. > :37:49.I have some red mullet,
:37:49. > :37:51.and some langoustines,
:37:51. > :37:54.which I'm going to do with a shellfish bisque,
:37:54. > :37:55.and some saffron fondant potatoes,
:37:55. > :37:57.and some green beans.
:37:57. > :37:59.You have thrown into that sauce for one dish
:37:59. > :38:01.a whole lobster tail,
:38:01. > :38:02.two lobster claws,
:38:02. > :38:06.the shells of four langoustines.
:38:06. > :38:08.That is going to have to be simply stunning, isn't it? That should be
:38:08. > :38:18.the best shellfish bisque you have ever tasted.
:38:18. > :38:20.
:38:20. > :38:21.You're halfway!
:38:21. > :38:31.It means you've got 45 minutes left.
:38:31. > :38:34.
:38:34. > :38:35.What are you cooking for us?
:38:35. > :38:38.I'm making a Moroccan high tea.
:38:38. > :38:40.It's like a normal high tea,
:38:40. > :38:42.but I'm doing a Moroccan twist to it.
:38:42. > :38:43.So I'm trying to bring my two great cultures together.
:38:43. > :38:45.So I'm doing saffron chicken sandwiches,
:38:45. > :38:48.stuffed sardine sandwiches,
:38:48. > :38:51.stuffed dates with almond paste,
:38:51. > :38:53.and I'm doing vanilla sables.
:38:53. > :38:55.But why would you do all these little things,
:38:55. > :38:57.rather than do one exquisite dish?
:38:57. > :39:07.I just feel some of my personality has to be on that plate.
:39:07. > :39:15.
:39:15. > :39:17.Cheryl, pressure's on today. What will you cook for us?
:39:17. > :39:18.Minced prawn agnolotti,
:39:18. > :39:20.with a sauteed lobster,
:39:20. > :39:24.and prawn oil with butternut squash puree.
:39:24. > :39:26.I thought, "I've got to do something now
:39:26. > :39:28."out of my comfort zone."
:39:28. > :39:30.Why do YOU love this dish? It's really tasty.
:39:30. > :39:32.I liked the picture
:39:32. > :39:35.of how I imagined it would look, and I thought,
:39:35. > :39:38."Right, let's have a go at this."
:39:38. > :39:39.My daughter, on Sunday,
:39:39. > :39:43.asked to have this dish instead of Sunday roast.
:39:43. > :39:47.I was a bit wounded, cos I love my Sunday roast, but, yeah.
:39:47. > :39:49.Still a huge amount of work to do, not a lot of time.
:39:49. > :39:56.No. You're going to get it done? Yeah, I'll be done.
:39:56. > :40:05.Only 20 minutes left.
:40:05. > :40:07.Emma, the usual big smile on your face?
:40:07. > :40:10.Happy to be back. What will you cook to put a smile on our face?
:40:10. > :40:11.I'm going to do you a spiced pear,
:40:11. > :40:14.stuffed with prunes that have been warmed in Armagnac.
:40:14. > :40:16.And I will serve that with a pistachio praline cream
:40:16. > :40:21.and an orange tuile biscuit.
:40:21. > :40:24.You are promising a lot of dainty detail here. You're really pushing yourself.
:40:24. > :40:26.I really am. I think this is part of the process.
:40:26. > :40:29.It's about broadening your experience.
:40:29. > :40:31.When I first came here,
:40:31. > :40:34.I'd never poached an egg, lest we forget.
:40:34. > :40:38.And now I've just made that.
:40:38. > :40:48.That's because of you two, that is.
:40:48. > :40:49.
:40:49. > :40:57.Only 15 minutes left now, please.
:40:57. > :40:58.I'm doing pan-fried pigeon breast,
:40:58. > :40:59.on a bubble and squeak rosti
:40:59. > :41:02.with a Muscadet sauce and a fig tarte tatin.
:41:02. > :41:03.What's the sweetcorn for?
:41:03. > :41:05.Ah, sorry, it's a sweetcorn veloute, just on the other side,
:41:05. > :41:07.to go with the...
:41:07. > :41:10.Danny, you're going for sweet and savoury on the same plate.
:41:10. > :41:11.Exciting stuff, if you get it right.
:41:11. > :41:14.If I get it right. If I try everything, and it works,
:41:14. > :41:16.I think it will be great.
:41:16. > :41:17.If it goes wrong,
:41:17. > :41:25.I'll be seeing you guys on the telly.
:41:25. > :41:27.You have got just ten minutes
:41:27. > :41:37.to make this dish perfect!
:41:37. > :41:49.
:41:49. > :41:59.Three minutes! Come on!
:41:59. > :42:05.
:42:05. > :42:06.That's it! Your time's up.
:42:06. > :42:16.Stop!
:42:16. > :42:28.
:42:28. > :42:28.You
:42:28. > :42:28.You can
:42:28. > :42:35.You can see
:42:35. > :42:45.You can see which two celebrities get to stay in about 20 minutes.
:42:45. > :42:45.
:42:45. > :42:52.And we have the Omelette Challenge. We will see if we can turn this bank
:42:52. > :42:56.holiday, SUNNY SIDE UP! Dreadful! And will Danny be facing food
:42:56. > :42:58.heaven? That braised Jacob's ladder with mash and carrots? Or food hell,
:42:58. > :43:01.courgette risotto with deep fried courgettes? You will have to wait
:43:01. > :43:09.until the end of the show to find out which one it is.
:43:09. > :43:18.Right, let's carry on cooking. Now up is man who has spent years under
:43:18. > :43:23.the watchful eyes of Marcus Wareing. It is the great Alyn Williams.
:43:23. > :43:28.He has his own restaurant now with the Westbury Hotel.
:43:28. > :43:31.Now you are making cuttlefish, you are going to char-grill it? Yes,
:43:31. > :43:36.that and also this big boy, the watermelon.
:43:36. > :43:38.Off you go, then with your dish, cuttlefish with mint dressing,
:43:38. > :43:46.grilled watermelon, Berber spiced almonds and a radish salad. I will
:43:46. > :43:51.almonds and a radish salad. I will So, cooking watermelon, there will
:43:51. > :43:56.be a few people doing barb quarters this weekend. It is great on a
:43:56. > :44:01.barbecue? It is lovely. Lovely it has a lovely character. It is
:44:01. > :44:05.neutral in flavour but when you cook it and barbecue it, the sugars in
:44:05. > :44:10.there caramelise and it takes on a whole new character it looks pretty
:44:10. > :44:18.cool as well. I will pop the almonds under the
:44:18. > :44:25.grill for you b 30 seconds. You are doing a dressing with mint? Yes. If
:44:25. > :44:29.you can chop the mint and we are going to mix it with some oil and
:44:29. > :44:34.some Chardonnay vinegar. That is what we are going to marinade the
:44:34. > :44:42.cuttlefish in. So, no oil on there? Nothing at all.
:44:42. > :44:52.Even though there is a lot of water in there, there is sugar. The sugars
:44:52. > :44:54.
:44:54. > :45:01.caramelise, you don't need to oil Now the cuttlefish. Strips of
:45:01. > :45:04.cuttlefish. A little like pasta. The thing with the cuttlefish it is like
:45:05. > :45:12.a squid. Most people associate it with
:45:12. > :45:14.this... A budgie, rather than dinner, but it is like squid. You
:45:15. > :45:19.can easily translate this with the squid.
:45:19. > :45:26.Now, tell us about the restaurant, you have been open for how long?
:45:26. > :45:33.months now. In the Westbury Hotel it is just off Bond Street? In the
:45:33. > :45:39.middle of London. It is my first stand-alone venture.
:45:39. > :45:45.I have never done anything like this before. I have always worked under
:45:45. > :45:50.the watchful eye of chefs, some very good chefs at that I got the
:45:50. > :45:55.opportunity and thought, why not? I would go and do it. I have never
:45:55. > :46:01.looked back. It has been great. I have really enjoyed it.
:46:01. > :46:11.So, I am marinading that for a few minutes. You want the flavour of the
:46:11. > :46:26.
:46:26. > :46:32.mint there as well. So what we have got, I will get some
:46:32. > :46:35.spices, chilli flake, fennel seeds, coriander, fenugreek, black pepper
:46:35. > :46:42.and salt. That is mixed all together back in here.
:46:42. > :46:48.Now, as well as a shiny Michelin star, you are also the National Chef
:46:48. > :46:54.of the Year? What does that mean? is a yearly competition, run by the
:46:54. > :46:59.bigger organisations for professional chefs.
:46:59. > :47:03.You compete, going through semi-finals and finals to compete at
:47:03. > :47:07.the National Restaurant Show. There are eight of you in the final and
:47:07. > :47:13.you battle it out, basically, to see who is the best out of them. Did I
:47:13. > :47:18.it twice. I came the runner up the last year. I won it this year.
:47:18. > :47:25.good. It was a lovely thing to win. Nice
:47:25. > :47:31.to get it out of the way. At least I don't have to do it a third year.
:47:31. > :47:38.You are not going to go back to defend your title? I think it is one
:47:38. > :47:44.of those titles best not to defend! Now, I have Moroccan spices and the
:47:44. > :47:54.lemon zest in there. I will add a little bit of the lemon juice and
:47:54. > :47:55.
:47:55. > :47:59.butter. Make a little bit of a ee, with the
:47:59. > :48:06.spices. I basically toasted the almonds
:48:06. > :48:11.under the grill. This is more like a Moroccan dish? It is a bit North
:48:11. > :48:16.African it has those flavours. Almonds in. Wonderful. We coat the
:48:16. > :48:22.almonds in the butter. They will toast further. So you don't want to
:48:22. > :48:27.toast them too much under the grill. They will take on a bit more colour.
:48:27. > :48:32.Now almonds are a great combination with fish. We know it classically as
:48:32. > :48:40.being done with trout. This is a similar thing. You want
:48:40. > :48:47.the leaves of the radish? Yes, I love the leaves of the rad itch sh
:48:47. > :48:52.radish, also from turnips. You tend to find theres is as much flavour in
:48:53. > :48:57.the leaf as in the vegetable. remember throwing them away when I
:48:57. > :49:06.worked for coughman and getting a swift kick up the backside.
:49:06. > :49:11.Did he? ! I will turn over the watermelon. That should be nicely
:49:11. > :49:16.caramelised on the first side. As well as being busy running your
:49:16. > :49:20.own restaurant, you are busy running collaborations? We are just
:49:20. > :49:29.starting. For the month of September, I have four chefs coming
:49:29. > :49:39.to cook each Tuesday with me. Four very amazing chefs. Sat Bains,
:49:39. > :49:40.
:49:40. > :49:48.Simon roguan from the UK and a chef called Bartley Hooper from Belgium.
:49:48. > :49:53.He cook cooks progressive and incredibly good food and a man
:49:53. > :49:56.called Mr Change from Singapore. I met him a couple of years ago. I got
:49:56. > :50:01.on famously with him. So I asked him to help as well.
:50:01. > :50:07.So the key to this is cooking quickly? You don't want it to go
:50:07. > :50:12.tough. If you cook it to too long at this high temperature it will
:50:12. > :50:20.toughen up. It is best to do this outdoors,
:50:20. > :50:26.really! I'm glad we disabled the fire alarms before starting this
:50:26. > :50:31.one. It really is that quick.
:50:31. > :50:37.Yeah, really fast. Really fast. You can do it in a pan of oil as well. I
:50:37. > :50:44.will put a little more of the dressing over the cuttlefish. I will
:50:44. > :50:50.season that a touch. Into there I will add the leaves.
:50:50. > :50:56.They wilt down a little. They will soften up.
:50:56. > :51:01.Really it is as simple as that. All I will do now is put it together. I
:51:01. > :51:05.will have the grilled watermelon. This would have probably done with
:51:05. > :51:12.being on for another five minute minutes or so.
:51:12. > :51:16.So that the juices come out of it? Well, so that it is soft on the
:51:16. > :51:26.outside and caramelised, but the inside does stay crunchy with the
:51:26. > :51:26.
:51:26. > :51:34.nice fresh bite you expect. While you are plating that, the
:51:34. > :51:43.viewers can find all of today's studio recipes on the website at: I
:51:43. > :51:50.don't know if the supermarkets sell cuttlefish, do they? Get down to the
:51:50. > :52:00.fishmongers! Now we have the radishes and the salad and the
:52:00. > :52:04.almonds. You can see that the almonds have a
:52:04. > :52:08.nice caramelisation, so they have a nice sweetness also from the heat of
:52:08. > :52:18.the chilli. And these fellas here? These ones
:52:18. > :52:19.
:52:19. > :52:24.here have an amaze amazing -- I have an amazing man in Cornwall, he grows
:52:24. > :52:28.spicy wild flowers. These are the first radishes of the season.
:52:28. > :52:34.There is a flower. All of them have flavour. So they look pretty and
:52:34. > :52:38.they have flavour. There are rocket flowers? Yes. The
:52:39. > :52:42.great thing about this, the flower, is that they are only in for a few
:52:42. > :52:49.weeks of the season. It is nice to jump on them.
:52:49. > :52:54.There are the wild garlic flowers as well.
:52:54. > :53:04.Yes, they are pretty strong. The courgette flowers are nice,
:53:04. > :53:06.
:53:06. > :53:11.James! Finally, the fresh almonds. Tell us the name of the dish again?
:53:11. > :53:13.We have cuttlefish with mint, served with grilled watermelon and a radish
:53:13. > :53:16.salad. And it was worth the wait. Well
:53:16. > :53:26.done. done.
:53:26. > :53:27.
:53:27. > :53:32.We get to dive into this one. So the food, it just keeps coming, you see.
:53:32. > :53:38.Yes. It is like a picture. Beautiful.
:53:38. > :53:43.It is. With the flowers. The radish tops. Often people throw them away.
:53:43. > :53:49.Try to use everything. In general. And the mint it is a strong herb
:53:49. > :53:56.with the fish but it works. It adds the sweetness together with
:53:56. > :54:05.the watermelon and then with the spice. He likes it! Like that? !
:54:05. > :54:10.Better than the lobster! He is a good actor. We sent our wine expert,
:54:11. > :54:20.Olly Smith, to go to Chelsea Flower Show. What did he choose to go with
:54:21. > :54:32.
:54:32. > :54:36.Alyn's stunning salad? It better not concoction, you may be thinking it
:54:36. > :54:44.is a summerery seaside dish, surely Italy will be the trump card to
:54:44. > :54:48.play? But how about Greece? This is Lefkes, it is outside standing.
:54:48. > :54:53.However, when I tasted the dish, I discovered that the heart of it is
:54:53. > :54:59.the fruit and the spice. For, that I am looking for a wine even more
:54:59. > :55:05.exotic. So I am selecting, Muscat Sec 2011. It is a bit of a gem. Time
:55:05. > :55:10.to squeeze the jewel. This wine comes from the Languedoc
:55:10. > :55:14.in the south of France. It is a fantastic place to hunt for bottles
:55:14. > :55:20.with real personality. This one is floral with an orangey twist, but it
:55:20. > :55:27.is mellow. There are no sharp edges to this wine. It is time to make
:55:27. > :55:32.friends! Oh, that is as easy as a nectarine dangling in a hammock.
:55:32. > :55:38.With this dish, think about the watermelon. You need a wine that is
:55:38. > :55:41.as fruity, or a little more. If it is dry, there could abclash. Then
:55:42. > :55:47.the spicy almonds. There is warmth coming from the
:55:47. > :55:53.chillies and the fen you Greek. For that you need flavours and the
:55:53. > :55:59.Muscat is the right floral partner and think about the spiced flowers
:55:59. > :56:04.and leaves. You need this Muscat with the flourish to unite the
:56:04. > :56:10.palette with the plate. Alyn, here is to your cracking cuttlefish,
:56:10. > :56:15.cheers! Cheers, indeed. Another great wine shows. -- choice.
:56:15. > :56:22.Wonderful. Just like Olly said, exotic and scrumptious, just like
:56:22. > :56:28.him! It is a great wine. It needs the food to go with it. The
:56:29. > :56:32.spiesziness of the is almonds cuts through it. First time trying
:56:32. > :56:37.cuttlefish? I really enjoyed that. Delicious.
:56:37. > :56:42.Similar to squid? A bit different. You can really taste the mint in it.
:56:42. > :56:46.A great combination. Right, let's ga get back to
:56:46. > :56:53.Celebrity MasterChef. It is time for the chefs to serve their
:56:54. > :57:03.show-stopping dishes. Gregg and John have to get rid of two of them. Who
:57:04. > :57:07.
:57:07. > :57:12.who has made A shortbread biscuit stack
:57:13. > :57:21.and a cheesecake and the strawberries
:57:21. > :57:31.Soft, crumbly shortbread. Tang of basil,
:57:31. > :57:43.
:57:43. > :57:53.Your cheesecake - the base is That vanilla essence
:57:53. > :58:03.Rebecca's served her venison filled with celeriac
:58:03. > :58:08.
:58:08. > :58:18.rich with truffle oil, going well The crispy potato basket
:58:18. > :58:20.
:58:20. > :58:22.is overpowering Jamie's dish is pan-fried red
:58:22. > :58:25.with langoustines, saffron fondant potatoes,
:58:25. > :58:28.red pepper, broad beans and sea beet,
:58:28. > :58:32.with a shellfish bisque.
:58:32. > :58:34.Good-looking dish, Jamie.
:58:34. > :58:36.And very opulent.
:58:37. > :58:39.A whole lobster to make that sauce.
:58:39. > :58:42.Only the best for you guys.
:58:42. > :58:45.Whoa! Yeah.
:58:45. > :58:51.Yes, yes, yes, yes.
:58:51. > :58:55.Your sauce, your mullet and your langoustines
:58:55. > :58:57.The fish is cooked really nicely.
:58:57. > :58:58.But the power and the sweetness of that sauce is incredible.
:58:58. > :59:03.Restaurant standard, Jamie. That's superb.
:59:03. > :59:07.Emma's poached pear has been spiced- with vanilla, cinnamon and ginger,
:59:07. > :59:10.stuffed with Armagnac-soaked prunes,
:59:10. > :59:13.and accompanied by a quenelle of vanilla cream,
:59:13. > :59:16.topped with crushed pistachio praline,
:59:16. > :59:18.a praline disc,
:59:18. > :59:22.and an orange tuile.
:59:22. > :59:25.Your presentation suggests to me
:59:25. > :59:27.really seriously.
:59:27. > :59:35.I think it's stunning. Thank you.
:59:35. > :59:37.Your pear, rich with vanilla. A taint of lemon and orange.
:59:37. > :59:39.The sweetness of the orange tuile,
:59:39. > :59:40.with that really lovely bitter-but-sweet cream
:59:40. > :59:42.and the pistachio nuts.
:59:42. > :59:46.I think it's absolutely beautiful.
:59:46. > :59:47.You've got something special.
:59:47. > :59:47.Always knew you did.
:59:48. > :59:51.Brilliant.
:59:51. > :59:54.Thank you very much, John.
:59:54. > :59:56.Laila's Moroccan high tea
:59:56. > :59:58.consists of sable biscuits,
:59:58. > :00:01.dates stuffed with almonds and cinnamon,
:00:01. > :00:05.honey pancakes with fig jam and cinnamon clotted cream,
:00:05. > :00:08.and three kinds
:00:09. > :00:10.of open sandwich.
:00:10. > :00:12.Saffron chicken and onion on one,
:00:12. > :00:17.cucumber, with an orange water, sugar and lemon dressing on the second,
:00:17. > :00:27.and spiced sardines topped with quail eggs on the third.
:00:27. > :00:31.
:00:31. > :00:34.The stars of the show are the sweet notes.
:00:34. > :00:35.I love the honeycomb pancakes.
:00:36. > :00:38.Your vanilla sables are beautifully made,
:00:38. > :00:40.rich with vanilla.
:00:40. > :00:43.Your dates, with that filling, are beautiful.
:00:43. > :00:47.But, the savoury notes are a bit rough around the edges.
:00:47. > :00:50.I don't like your savoury things.
:00:50. > :00:53.I find the chicken on the bread dry,
:00:53. > :00:58.I find the cucumber on the bread soggy.
:00:58. > :00:59.And egg and sardine,
:00:59. > :01:04.I just don't like.
:01:04. > :01:06.Danny's made pan-fried pigeon breast,
:01:07. > :01:08.with a bubble and squeak rosti,
:01:08. > :01:10.and a fig tarte tatin.
:01:11. > :01:12.He's serving it with two sauces -
:01:12. > :01:14.Muscadet and grape,
:01:14. > :01:24.and a sweetcorn veloute.
:01:24. > :01:29.
:01:29. > :01:31.There are a little too many big flavours here for that pigeon,
:01:31. > :01:33.but, I mean, it's executed brilliantly.
:01:33. > :01:35.It was worth pushing yourself. It's not perfect,
:01:35. > :01:38.but it's very impressive.
:01:38. > :01:41.Javine's parsley and thyme-crusted rack of lamb
:01:41. > :01:44.is resting on a potato and parsnip rosti,
:01:44. > :01:47.with spinach, minted pea puree,
:01:47. > :01:57.baby carrots, and a red wine and port jus.
:01:57. > :01:58.You start with that very, very sweet lamb,
:01:58. > :02:00.and that wonderfully flavoured cooked spinach.
:02:00. > :02:03.Then you have mint running through the peas as well, which is quite refreshing.
:02:03. > :02:07.Then you hit the huge amounts of garlic going through the breadcrumb on the lamb.
:02:07. > :02:11.All the beautiful cooking, all the work
:02:11. > :02:13.you put into that dish - everything that is really accomplished -
:02:13. > :02:17.has been completely masked by that very thick, strong sauce.
:02:17. > :02:22.I mean, it's jelly-like!
:02:22. > :02:23.Last up is Cheryl,
:02:24. > :02:26.who has made agnolotti, stuffed with minced prawn,
:02:26. > :02:28.accompanied by sauteed lobster,
:02:28. > :02:36.butternut squash puree, and a fennel and star anise prawn oil.
:02:36. > :02:37.That's beautiful!
:02:37. > :02:45.The lobster has perfect texture.
:02:45. > :02:47.The lobster has perfect texture.
:02:47. > :02:49.The pasta is light.
:02:49. > :02:52.Your puree is just as smooth as silk.
:02:52. > :02:56.It's just great. There's strength, as well, in that oil.
:02:56. > :02:59.I was worried about the sweetness of the puree. Actually, it's a fine match.
:02:59. > :03:01.A fine match.
:03:01. > :03:03.You should be really proud of yourself.
:03:03. > :03:05.I so am!
:03:05. > :03:08.I didn't expect this. Have you not eaten for a while?
:03:08. > :03:16.THEY LAUGH
:03:16. > :03:17.Our job now is to make a decision,
:03:17. > :03:21.because two of you are going to leave the competition.
:03:21. > :03:30.Thank you very much indeed. Off you go.
:03:30. > :03:40.Oy vey! Time just went!
:03:40. > :03:57.
:03:57. > :03:58.So who stays? Who's got the skill?
:03:58. > :04:00.Who do I really believe in?
:04:00. > :04:04.Who do I think could actually challenge for the title?
:04:04. > :04:05.I've got to thank you for the hard work
:04:05. > :04:08.and pushing yourselves. There's no-one here in front of me who's not up for it,
:04:08. > :04:09.and who hasn't worked really hard.
:04:09. > :04:12.But we have made a decision.
:04:12. > :04:16.T
:04:16. > :04:19.Laila...
:04:19. > :04:20.and Rebecca.
:04:21. > :04:30.Thank you, ladies.
:04:31. > :04:46.
:04:46. > :04:47.your foodie questions. First caller it
:04:47. > :04:47.it is
:04:47. > :04:47.it is Lynn.
:04:47. > :04:52.it is Lynn. What
:04:52. > :04:57.it is Lynn. What is your question? have wild garlic leaves. I tried to
:04:57. > :05:03.use them to make a pesto, but I am running out of ideas to keep it
:05:03. > :05:08.going? Well, wild garlic and wild garlic flowers are in season. How
:05:08. > :05:13.can you milk it last longer? They are in season but not for long. If
:05:13. > :05:19.you want wild garlic throughout the years, there are ways to preserve
:05:19. > :05:25.them. We have started a preservation technique, it is basically that you
:05:25. > :05:32.have to juice the leaves of the wild garlic and pandemics those in. So
:05:32. > :05:42.just the leaves and mix enough just to cover the garlic. A little salt.
:05:42. > :05:44.
:05:44. > :05:48.Pack it in 50 jar -- pack it into a jar. If you boil it for a minute
:05:48. > :05:51.just to sterilise it, after a month it will be ready.
:05:51. > :05:57.You can blend it with butter and freeze it.
:05:57. > :06:02.Take it out as you need it and put it on the steak or salmon.
:06:02. > :06:07.This is wild garlic it takes to another level. Delicious.
:06:07. > :06:15.Two choices there, what dish would you like to see, food heaven or food
:06:15. > :06:20.hell? Oh, sorry, Danny, food hell. Now, Susanne, you are from the Isle
:06:20. > :06:24.of Man. What is your question for us? I have rhubarb growing in the
:06:25. > :06:28.garden. I would like to do something unusual with it.
:06:28. > :06:34.Rhubarb this time of year is fantastic. I would cook it down as
:06:34. > :06:38.much as you can. Get it really soft. Chill it. If you are adventurous,
:06:38. > :06:44.make ice-cream. When it is just about ready, the ice-cream, fold in
:06:44. > :06:48.the compote of rhubarb, it will make a wonderful ripple ice-cream.
:06:48. > :06:52.And even better with a rhubarb crumble.
:06:52. > :06:59.What dish would you like to see, food heaven or food hell? It will
:06:59. > :07:01.have to be hell, sorry. And Archie, from Essex, hello,
:07:01. > :07:07.Archie. Hello.
:07:07. > :07:15.How old are you? I'm nine.What would you like to ask us? I used to
:07:15. > :07:20.like... Hmm, I used to like... did you used to like? I used to like
:07:20. > :07:26.mussels... I've gone off them. I really want to know a good recipe
:07:26. > :07:31.for them. A recipe for Archie and his mussels.
:07:31. > :07:36.Archie, I know the problems. Well, the butter that I did today. Have a
:07:36. > :07:41.go at maying that. Put the butter in the shells and put it under the
:07:41. > :07:46.grill. Have a lovely gratinated dish. Good luck, Archie.
:07:46. > :07:51.Or you can do it with cream, parsley, a touch of garlic. Have a
:07:51. > :07:57.go with that and let us know what you think. What dish would you like
:07:57. > :08:01.to see cooked at the end of the show, I would like to see food
:08:01. > :08:05.heaven. Yeah! There you go, a boy from
:08:05. > :08:13.Essex. And Keeley, what is your question or
:08:13. > :08:22.I am cooking cod loin. Cod loin is a delicious fish, but it
:08:22. > :08:28.can seem a little plain. What I would do is salt it. I would blitz
:08:28. > :08:33.if you have a food processor, get some Februariel or herbs, maybe some
:08:33. > :08:38.parsley or tarragon and blitz it through rock salt. Then pack your
:08:38. > :08:44.cod, so you have the loin and pack it with the salt for about 20 minute
:08:44. > :08:48.s so. It will set the cod for a touch. It will give it the flavour,
:08:48. > :08:53.salt it. Pan fry it? Either pan fry it or
:08:53. > :09:00.bake it. Wash it off, no salt, though.
:09:00. > :09:05.What dish would you like to see, fe fen or food hell? I am not a beef
:09:05. > :09:13.fan it is heaven, I'm afraid. Victoria, what is your question for
:09:13. > :09:22.us? I have hake in the fridge. I fancy something gingery, Asian with
:09:22. > :09:27.It is the perfect fish, sorry it is sea bream.
:09:27. > :09:31.Any fish cooked on the bone, if it is whole it is fantastic. You can
:09:31. > :09:36.stuff Asian flavours in the belly and bake it whole.
:09:37. > :09:40.Also great on the barbecue. What dish would you like to see, Heaven,
:09:40. > :09:46.please. Right, let's get down to business.
:09:46. > :09:51.It is the Omelette Challenge. The yushl rules apply. Your first go at
:09:51. > :10:01.this. I presume you have been practising. A three-egg omelette
:10:01. > :10:09.
:10:09. > :10:13.cooked as fast as you can. Oh! Apologies if you heard anything
:10:13. > :10:23.from Tom, there. Hang on, Tom.
:10:23. > :10:28.
:10:28. > :10:35.You take it so seriously, against! -- gents.
:10:35. > :10:41.We have one there. Oh, is that an omelette? I don't think so. It is a
:10:41. > :10:51.scrambled egg omelette. It is like Thomas Kehler. In a way.
:10:51. > :11:03.
:11:03. > :11:12.I have lost it. I might as well make It's kind of, yeah... It is
:11:12. > :11:21.overcooked and raw at the same time, that one.
:11:21. > :11:27.Right, Alyn, you did it... Do you think you beat our quickest time of
:11:27. > :11:37.17 seconds? Possible not. You could have done a lot and washed
:11:37. > :11:42.
:11:42. > :11:52.up before then. You did it 1. 40, that puts you there.
:11:52. > :12:00.
:12:00. > :12:08.Tom, you did it sn... -- Tom, you did it in... In 35 but it was not
:12:08. > :12:12.cooked properly. So, will Danny get his idea of food heaven? Or food
:12:12. > :12:14.hell? It could be braised Jacob's ladder with mash and carrots or
:12:14. > :12:17.courgette risotto with deep fried courgettes, but first we step into
:12:17. > :12:20.the mind of the one and only Raymond Blanc. While you have a look at
:12:20. > :12:30.this, I will have a listen to this again.
:12:30. > :12:56.
:12:56. > :13:05.Raymond Blanc is invite inviting someone to help him cook today.
:13:05. > :13:10.Here, you can see my garden. But this tum Rick has collapsed. It
:13:10. > :13:13.is amazing how so many plants from elsewhere, though, grow well in this
:13:13. > :13:23.climate. You know what I have brought for
:13:23. > :13:24.
:13:24. > :13:30.you? Oh, that is the one I don't have in my garden! It is galangal.
:13:30. > :13:35.It goes in or out? Indoors. Along with his range of herbs,
:13:35. > :13:41.Raymond Blanc has managed to produce something quite tropical. Do you see
:13:41. > :13:44.something different? Mango!I will have to put them in a salad.
:13:44. > :13:50.That is to be planted here. Thank you very much. I will plant it
:13:50. > :13:59.myself. A lovely flower.
:13:59. > :14:09.See, all of the microherbs are here. See, all of the microherbs are here.
:14:09. > :14:10.
:14:10. > :14:15.Raymond's final dish is a stunning dessert, bursting with the flavours
:14:16. > :14:23.of the tropics. Exotic fruit ravioli is pasta free it brings mango and
:14:23. > :14:28.papaya together with a cream creamy panacotta. Topped with an exotic
:14:28. > :14:35.sorbet. With the shift of cultures we can
:14:35. > :14:39.enrich ourselves with our murlty cultural back grounds with the
:14:39. > :14:46.spices. This will be a French dish Alyn Williams in the end, so French
:14:46. > :14:56.you would not believe it but there is nothing French in it but myself!
:14:56. > :14:56.
:14:56. > :15:03.To pineapple puree, Raymond adds pinele -- pineapple, to cream and 30
:15:03. > :15:09.grams of sugar. Next, another 30 grams of sugar is whisked with six
:15:09. > :15:14.egg yolks. I will pull the hot pineapple mix to the egg yolk. You
:15:14. > :15:20.must be careful or it will curdle. Then you will blame me. To cook the
:15:20. > :15:25.eggs, the creamy custard is heated to 85 Celsius.
:15:25. > :15:31.Perfect. Then to set the mixture, Raymond
:15:31. > :15:34.uses gelatine. You can see it has melted
:15:34. > :15:41.completely. For a taste of the tropics...
:15:41. > :15:51.rum and a coconut lick yore. The cooled panacotta mixture goes
:15:51. > :15:51.
:15:51. > :15:57.into the frezer to set. -- freezer to set.
:15:57. > :16:05.Why do I have two pairs of glasses? I don't need two pairs of glasses!
:16:05. > :16:11.What is this? ! Next, Raymond prepares the exotic fruit filling.
:16:11. > :16:14.Passionfruit is mixed with mango puree. Diced ripe papaya, mango and
:16:14. > :16:19.pineapple. Voila.
:16:19. > :16:24.It to give a depth and brightness to the fruit, Raymond adds herbs and
:16:24. > :16:30.spices. If you want it more peppery, add a
:16:30. > :16:35.little cayenne pepper. It will lift the dish. Or Hershey, I have
:16:35. > :16:41.Veitnamese mint here and English mint. The peppermint. Chop it
:16:41. > :16:49.finally. A silicone mould will give the
:16:49. > :16:54.dessert its ravioli shape. About two tablespoons.
:16:54. > :17:00.The frozen panacotta is to form the base of the ravioli.
:17:00. > :17:05.It must be cut precisely. Voila.
:17:05. > :17:13.The disc is pressed firmly into the fruit. The juices rise to encase the
:17:13. > :17:18.panacotta. Back to the freezer to set.
:17:18. > :17:26.Now for the jelly to enclose the fruit ravioli.
:17:26. > :17:32.Gelatine and sugar sir yom -- syrup are mixed with passionfruit and
:17:32. > :17:39.mango puree. Oh! Wow! A touch more sugar and
:17:39. > :17:44.salt. So, voila. Then you have your
:17:45. > :17:53.ravioli shape. A great, extraordinary lollipop. Then you dip
:17:53. > :18:00.your ravioli right up to the top. What you are going to do now is
:18:00. > :18:06.defrost them in your fridge for six hours. Then they are ready to serve.
:18:06. > :18:11.The dessert defrosts. This allows the fruit and panacotta to soften
:18:11. > :18:18.and become liquid inside the dome, yet still hold its shape. The
:18:18. > :18:24.ravioli is served with a cool coconut sorbet. The lime Jews adds a
:18:24. > :18:30.sharpness to sweetened coconut and coconut cream. Next it goes into
:18:30. > :18:39.Raymond's new ice-cream maker. So far so good, yes? I'm a genius!
:18:39. > :18:49.All you have to do, even with closed eyes you can do it... Voila.
:18:49. > :18:50.
:18:50. > :18:56.No! Oh, life is so complicated. With me and machines, I am not very good.
:18:56. > :19:00.I nearly forgot, you add a little bit of the coconut rum.
:19:00. > :19:04.The ravioli has defrosted. It is a perfect consistency. Raymond serve
:19:04. > :19:13.it is with a delicate coconut and lime leaf foam.
:19:13. > :19:23.You have the lovely foam here. It is like putting air on the plate.
:19:23. > :19:30.
:19:30. > :19:36.Of course, to finish it all off, we have our sorbet. It is powdered with
:19:36. > :19:40.sugared lime zest. It looks like ravioli, of course, there is no
:19:40. > :19:44.ravioli, of course, there is no pasta! Right it is that time of the
:19:44. > :19:48.show where we find out if Danny is facing food heaven or food hell.
:19:48. > :19:52.Food heaven is the fantastic braised Jacob's ladder with mash and
:19:52. > :19:57.carrots. Short ribs. Often called Jacob's
:19:57. > :20:03.ladder in the butcher's. There is mushrooms, red wine,
:20:03. > :20:07.carrots, mashed potato. Food hell would be courgettes and these little
:20:07. > :20:11.flowers. Oh! What to you think that these two
:20:12. > :20:19.decided? They had the key to this, really.
:20:19. > :20:27.It was 3-2 to everyone at home. I reckon, what are you cooking?
:20:27. > :20:32.Risotto? Beef? Well it is like Bull's Eye, you get to lose that out
:20:32. > :20:38.of the way. What we are going to do is first
:20:38. > :20:43.off, I will get the onions on. It is risotto! We are getting some
:20:43. > :20:49.vegetable stock on. So take the pan and half fill it with cold water.
:20:49. > :20:57.and half fill it with cold water. Meanwhile, I will get the carrots.
:20:57. > :21:07.This is a standard veg. Carrots, leeks, celery, fennel.
:21:07. > :21:09.
:21:09. > :21:15.We have peppercorns, bay leafs, thym, e -- thyme in there as well.
:21:15. > :21:21.And I have mineral water. This is a quick batter. So mineral water,
:21:21. > :21:29.fresh yeast. This is your idea to put vodka and vinegar in there.
:21:29. > :21:33.As soon as the vodka hits the fryer it crispses up.
:21:33. > :21:37.-- crisps up. We bring that to the boil. Cook it
:21:37. > :21:42.for 20 minutes, then we have this over here. That is the key to that
:21:42. > :21:48.one. Meanwhile, we have started off the
:21:48. > :21:52.risotto with onions in the pan. A little bit of garlic in there.
:21:53. > :21:58.Tom is making a filling to go with the flowers.
:21:58. > :22:03.I don't know why you can't buy gourj et flowers in the supermarket. You
:22:03. > :22:07.can buy them in Italy, France but for some reason in the UK, you
:22:07. > :22:11.cannot. In France, you see the little old
:22:11. > :22:19.lady selling them in the market it is amazing. They could be popping up
:22:20. > :22:24.in the farmers' markets? It is difficult to get the flower part.
:22:24. > :22:28.I am sure that a lot of people have them in their garden at home and
:22:28. > :22:34.don't use them. The French use them a lot. They
:22:34. > :22:39.basically put their fish mousses in there and poach them. All sorts of
:22:39. > :22:49.stuff. The rice for the risotto is in, that is coated with a little bit
:22:49. > :22:50.
:22:50. > :22:57.of butter. Add the white wine. Then take this... A little more? There we
:22:57. > :23:02.A little bit of veg stock. Cook this for 12 minutes. What we end up with
:23:02. > :23:06.is what we have here. So a little more veg stock but no more white
:23:06. > :23:10.wine. That will be heated through. You are
:23:10. > :23:15.taking out of insides of the flowers? You must be delicate.
:23:15. > :23:25.Pierce it open with the fingers. Blow and inside there is this little
:23:25. > :23:29.
:23:29. > :23:36.pigment, take that out. We will pop this into a piping bag.
:23:36. > :23:41.In the piping bag is the Rick Otto, seasoned with lemson zest, salt and
:23:41. > :23:44.pepper and diced basil. It is very Mediterranean. It is fantastic. That
:23:45. > :23:49.is stuffed inside the courgette flower. You will love courgettes
:23:49. > :23:55.after this. When you were doing the role in the
:23:55. > :24:02.film, what were you living on to put the weight on? A good two-and-a-half
:24:02. > :24:09.stone, just shy of three. I was eating Guinness, Guinness and
:24:09. > :24:15.Guinness! It was late-night paas and fry-ups. Anything unhealthy, I was
:24:15. > :24:19.doing it. I don't recommend it! was going to say, that other diets
:24:19. > :24:24.are available! That was a serious one that one.
:24:24. > :24:31.Now we are dipping these in here and frying them. Can I cook these off
:24:31. > :24:35.now? You have three minutes let. Now, you can see how these are in
:24:35. > :24:40.the batter and deep-fried. You must have poached these in France?
:24:40. > :24:46.are fantastic. Make sure you leave space at the top to fold the leaf
:24:46. > :24:56.back over so it makes a pouch. Drop it in the batter. Coat it all
:24:56. > :25:00.over. Drop it in. Watch your fingers.
:25:00. > :25:05.You can often get the flowers themselves, that crisps up nicer.
:25:05. > :25:15.You don't see much of this in a Scottish fish and chip shop. Can you
:25:15. > :25:18.
:25:18. > :25:24.not stuff it with a Mars Bar! were getting on so well! Now, to
:25:24. > :25:31.finish off the risotto, mascarpone cheese that make it is more liquid.
:25:31. > :25:34.Then we throw in the parmesan. Often with the parmesan it goes cloggy. So
:25:35. > :25:44.to off-set that we add in the mascarpone.
:25:45. > :25:47.
:25:48. > :25:53.See they are coming up golden brown. You want it the golden colour just
:25:53. > :26:00.like fish and chips. Don't forget the scraps, I'm from the north!
:26:00. > :26:05.Yeah, you can sell them! Finally, we are taking these langoustines. This
:26:05. > :26:15.is a little treat. Otherwise it is a courgette overload. So a little bit
:26:15. > :26:16.
:26:16. > :26:22.of brown butter on there. We take the... You are clever! That does
:26:22. > :26:27.look spectacular. Nice with the Ricotta as well, but
:26:27. > :26:32.you can put in all manner of different herbs.
:26:32. > :26:36.Can you season that for me. It should be OK. Finally, we take the
:26:36. > :26:42.langoustines. We get a little bit of brown butter.
:26:42. > :26:47.I am standing here thinking I have to get a cook book! So, brown
:26:47. > :26:54.butter. Stand back. The lemon goes in. In with the langoustines. Right
:26:54. > :27:00.at the last minute. Tarragon leaves. Then we can grab our plates.
:27:00. > :27:04.That should be OK. Seasoned enough? Yep. Wonderful.
:27:04. > :27:09.I nice crunch of the courgette. It is not overcooked.
:27:09. > :27:19.I think if you put it in to the start it is slightly over.
:27:19. > :27:26.
:27:26. > :27:30.Scottish langoustines. The langoustines sat on the top with
:27:30. > :27:34.the tarragon as well. Lovely.
:27:34. > :27:39.Finally, add a little bit of parmesan cheese over the top.
:27:39. > :27:43.is a great dish for this kind of year, though. Lovely. Really fresh.
:27:44. > :27:52.There you have it. How could that possibly be my food
:27:52. > :27:57.hell? I haven't even tasted it? ! Dive in. Tell us what you think.
:27:57. > :28:06.Taste the flowers. Look at that, straight in to the langoustines!
:28:06. > :28:16.Have a taste of the flowers. That is lovely.
:28:16. > :28:16.
:28:16. > :28:21.To go with this, Olly chose Taste the Difference Soave Classico 2012.
:28:21. > :28:27.What do you think? What about the flowers as well? They are a luxury
:28:27. > :28:33.if you can find them. You mentioned the farmers' markets, Alyn. If you
:28:33. > :28:43.can find them, go buy one. Don't forget the movie, it is out on
:28:43. > :28:43.
:28:43. > :28:49.Friday? Yes, the 31st. Byzantium. So, on Saturday Kitchen Kitchen