25/06/2011

:00:12. > :00:22.Good morning, time to wake up your taste buds with 90 minutes of

:00:22. > :00:36.

:00:36. > :00:40.mouth-watering foods. This is Welcome to the show. Cooking live

:00:40. > :00:48.with me in the studio, two top chefs, first the man who inspires

:00:48. > :00:54.his students with his passion for bread in his hugely popular school,

:00:54. > :00:57.Richard Bertinet. And someone next to him, Launceston Place's chef,

:00:57. > :01:06.it's Tristan Welch. Good morning to you both. On the menu today,

:01:06. > :01:13.Richard, will it be bread? Bonjour. We are going to make some nice

:01:14. > :01:22.Fougasse and some pesto tapenade, puree and some proper dough. Looks

:01:22. > :01:28.like proper dough. Can we have a quick look at that. That Fougasse.

:01:28. > :01:32.Put this in the oven now. And it will be read yes I in 15 minutes.

:01:32. > :01:37.Tristan, what are you cooking? Nothing nearly as simple as that.

:01:37. > :01:47.Beautiful lobster, roasting it in white wine, a beautiful sauce. This

:01:47. > :01:47.

:01:47. > :01:54.is one of my special dishes. A bit of scallop tortelline as well. What

:01:54. > :01:59.is the green thing? A beautiful coastline vegetable, like spinach.

:01:59. > :02:03.They get washed up along the coastline, little brown things.

:02:03. > :02:10.season now. Two great dishs to look forward to. Also the great line-up

:02:10. > :02:17.of foodie films from the BBC archives, Rick Steen, Nigel Slater,

:02:17. > :02:21.Keith Floyd and am July Annand. One of Britain's boast soul singers has

:02:21. > :02:25.recorded half a dozen albums, won countless awards and has even been

:02:25. > :02:29.honoured by Buckingham Palace. Is there anything she can't do, makes

:02:29. > :02:32.you sick?! Beverley Knight, of course, MBE, great to have you on

:02:32. > :02:37.the show. Good morning! You are a great fan of the show, as well as

:02:37. > :02:44.cooking as well? Yes. You live to get your hands in there? Yes, I

:02:44. > :02:48.think of myself as being a fabulous... Baked the bread like we

:02:48. > :02:53.have had there? No, I was watching intently. 15 minutes! You will be

:02:53. > :02:56.eating it in a minute. At the end of the programme, I'll either cook

:02:56. > :03:02.food heaven or hell for Beverley. Something based on your favourite

:03:02. > :03:10.ingredient, which there are a lot of them, your food heaven or your

:03:10. > :03:14.food hell. The guests and viewers will pick your heaven or hell. What

:03:14. > :03:20.is your food heaven? Sea bass, it's gorgeous. Precious little I don't

:03:20. > :03:25.eat. I know looking at the list! was a long list. But the King of

:03:25. > :03:31.all fish. But there is a tiny one that's your food hell, what's that?

:03:31. > :03:38.Sardines. They're just, I don't know, they can be a little bit

:03:38. > :03:41.mmrrr, like that. I've been living off them all week in Crete, grilled

:03:41. > :03:46.sardines. You have to eat them really fresh though. That's the

:03:46. > :03:50.issue, I reckon that's it. Sea bass or sardines for Beverley. Food

:03:50. > :03:55.heaven, something special with whole raested sea bass in salt. The

:03:55. > :03:59.fish is covered with sea salt and gently roasted, served with a salad

:03:59. > :04:04.of runner beans, broad beans, shallots and finished off with a

:04:04. > :04:09.light mustard and lemon dressing and croutons. How's that? Oh, my

:04:09. > :04:14.gosh, sounds good! Or food hell, sardines, boned and grilled and

:04:15. > :04:19.served on a bed of thinly sliced potatoes, cooked in olive oil, with

:04:19. > :04:25.tomatoes, olives, oregano, finished off with more olive oil and a

:04:25. > :04:29.little flat bread made by Richard. How can you not like that dish?!

:04:29. > :04:33.You will have to wait until the end of the show to see which one

:04:33. > :04:39.Beverley gets. The two Saturday Kitchen viewers

:04:39. > :04:43.are, Fiona who wrote in, who have you brought with you? Maria. Who is

:04:43. > :04:47.the better cook? Probably me. like making bread and stuff like

:04:47. > :04:51.that. Are you good at it? My mum makes the most amazing pizza using

:04:51. > :04:56.a scone base and I've tried it so many times and always fail. So any

:04:56. > :05:00.tips, very grateful. Watch the Frenchman!

:05:00. > :05:03.If you have any questions, fire away, sure you will have lots for

:05:03. > :05:13.Richard. You can help us decide what Beverley will be eating at the

:05:13. > :05:24.

:05:24. > :05:29.end of the show. If you would like We'll be asking you whether

:05:30. > :05:34.Beverley should have food heaven or hell. The man whose inspirational

:05:34. > :05:39.bread-making skills have led to his own books, as well as a cooking

:05:39. > :05:47.school in Bath. Mr Richard Bertinet. Nobody makes bread as good as this

:05:47. > :05:52.fella. Welcome back. Ca va. What are we cooking? We are baking bread,

:05:52. > :05:58.chef! Slap me down straightaway. What are

:05:58. > :06:05.we doing? Going to make some dough rbgs get hands dirty with this,

:06:05. > :06:13.make me some nice tapenade, olives and tuna. You put tuna in the

:06:13. > :06:17.tapenade? Yes, beautiful, meaty. bit of pesto as well? And Fougasse

:06:17. > :06:19.with lemon juice and Garrick. Explain what the purpose of making

:06:20. > :06:24.really good bread and the difficulty of it is. Most people

:06:25. > :06:30.have the bread makers, throw it all in, it's not the same as this?

:06:30. > :06:35.all in the dough, get that right and your bread will follow. The

:06:35. > :06:40.technique is basically making dough by hand like in the olden days.

:06:40. > :06:45.I'll explain as I go along. Four ingredients and the magic of it,

:06:45. > :06:49.the dough comes alive. If you are learning to make bread, always make

:06:49. > :06:59.it by hand. If you learn to do things by hand, you get the feel

:06:59. > :07:09.for it. You have the magic of the dough. When you know how to do that,

:07:09. > :07:14.

:07:14. > :07:18.into the flour. You have sea salt in there? Always

:07:18. > :07:24.sea salt. Then we'll mix all this together.

:07:24. > :07:29.This in the olden days, we used to do, mix it all together.

:07:29. > :07:39.Excuse my ignorance, but why do you put the yeast in with the flour,

:07:39. > :07:41.

:07:41. > :07:48.then the water? Your yeast goes straight into your flour. So it

:07:48. > :07:54.doesn't die off or anything like that? No, certainly not. It's

:07:54. > :07:58.faffing, doing something for nothing. We are going to see a lot

:07:58. > :08:04.of faffing in about 20 minutes' time. Mix it all together. That's

:08:04. > :08:08.the first part. The next part of mixing dough by hand, you slap the

:08:08. > :08:12.dough on the side of the table, or on the big wooden trough like they

:08:12. > :08:17.used to do in the olden days. did you get your love of baking

:08:17. > :08:21.from? Your parents? When you grow up in France, and the UK as well,

:08:21. > :08:24.you know, when you buy your bread every morning, the smell of the

:08:24. > :08:30.bakery, something goes in your blood. I remember when I was a kid,

:08:30. > :08:39.I used to go round and buy the bread and look at the baker covered

:08:39. > :08:45.in flour. One day I thought, baking. No escape. The texture of it should

:08:45. > :08:49.be that? Very sticky. The stickier the better. I like it sticky.

:08:49. > :08:54.That's my pesto. Don't want it too thin, this pesto, do you? You can

:08:55. > :08:59.choose it the way you want it really. That's perfect. Do not add

:08:59. > :09:09.flour or oil on the table, OK, just as it is there, the flour. There

:09:09. > :09:16.

:09:16. > :09:23.you go. Now we'll do the decopage, as it's called. Joe Le Taxi!

:09:23. > :09:28.Trap some air inside it. So no flour? No, Fuad flour, you change

:09:28. > :09:32.the recipe. So the secret is to keep the bread moist? Keep the

:09:32. > :09:38.dough moist and you will be fine. This technique, mix it by hand no,

:09:38. > :09:45.problem at all. And it's good for you, you dance with it. You have to

:09:45. > :09:48.show the dough who is boss, you are the boss. You are the boss? Exactly.

:09:48. > :09:52.The only problem with this technique is the noise. You must

:09:52. > :10:02.have very understanding neighbours?! If they knock on your

:10:02. > :10:03.

:10:03. > :10:08.door and say "what are you doing..." Moving on!

:10:08. > :10:13.We have tuna here, olives rbgs anchovy in there, you want a lit of

:10:13. > :10:19.olive oil, a touch of that. Then I'll add the capers once it's

:10:19. > :10:24.blended. Yes. Can all French bread be made in the same way? Any dough

:10:24. > :10:30.can be mixed that way, yes. A lot more water than the traditional

:10:30. > :10:36.method, so you get a lot lighter crust. This is the fresh yeast

:10:36. > :10:41.which you can get if you ask bakers in supermarkets, they use that?

:10:41. > :10:46.France you can buy your dough and yeast from the baker. What about

:10:46. > :10:56.the dried yeast, steer clear of it? In UK, we are obsessed with

:10:56. > :11:01.freezing. People always ask, can I freeze it and how quick is it.

:11:01. > :11:05.whatever a recipe says, half it, the dry stuff? Yes.

:11:05. > :11:08.Do this for five or six minutes. Very hard for me to talk at the

:11:08. > :11:18.same time. Do you know what I love about the French bakery, when you

:11:18. > :11:18.

:11:18. > :11:25.go to one, you can order your bread. If you like it well-done... If you

:11:25. > :11:30.like the crust, you buy by the look of it, you don't buy by the packet.

:11:30. > :11:37.We don't have that here, it's a shame. So many good bakeries around

:11:38. > :11:42.in France. This will make all kinds of bread? Pizza, baguette, all

:11:42. > :11:50.kinds. Pizza, Fiona! Finally, we've got this chick pea

:11:50. > :11:55.one, the chick peas, the garlic. That's done now. More olive oil.

:11:55. > :12:05.Some lemon. That's that one done. Tapenade is finished. So that is

:12:05. > :12:06.

:12:06. > :12:09.it? Yes, you can do it a bit longer. Nice and soft. Beautiful. This goes

:12:09. > :12:14.in there. So for the Fougasse... How long would you leave that for

:12:14. > :12:19.with a cloth over it? At least a good hour, OK. It's been an hour-

:12:19. > :12:29.and-a-half there, that one. Would you put it somewhere warm? Warm but

:12:29. > :12:30.

:12:30. > :12:38.not hot. Not dry. Some maize flour. Corn chips with this. Beautiful

:12:38. > :12:48.stuff. Scrape the dough out. I'll move this to one side. This is the

:12:48. > :12:53.special bit? That's the nice bit. Here we go. The texture is soft?

:12:53. > :13:01.Yes, and that's what scare people away. It's lovely. Don't go there

:13:01. > :13:11.and start faffing around with it. I'll make a bigotry angle there.

:13:11. > :13:16.Then we'll cut it in the middle -- big triangle. In the old days, when

:13:16. > :13:26.people had a big oven, there was no problem with a timer, it's a

:13:26. > :13:31.

:13:31. > :13:40.this in the oven before they break the bread and test the temperature?

:13:40. > :13:48.A snack for the baker, you know, starving and a bit of dough. This

:13:48. > :13:57.maize flour will give it the crust?Y And a nice finish. You can

:13:57. > :14:03.put this in your oven. We slide this in the oven. OK. You have it

:14:03. > :14:08.in a pizza zone in the oven. An oven that's very, very hot. This is

:14:08. > :14:14.500. While he's sorting out the bread, remember, if you would like

:14:14. > :14:19.to ask a question on the show, you can call us. If you would like to

:14:19. > :14:23.put your questions live later on, you can call us. You will find the

:14:23. > :14:33.studio recipes at the website at www.bbc.co.uk/saturdaykitchen.

:14:33. > :14:34.

:14:34. > :14:41.There is the Fougasse! Listen to this. That crunch! Wow. Le crunch.

:14:41. > :14:51.Le crunch! Ooh-la-la. Smells like heaven. The The Fougasse. With a

:14:51. > :14:58.load of dips that I've made. Lovely! Right. Dive into this!

:14:58. > :15:04.yes. Beverley, Bevly, Beverley. come on now. Oh, yeah! Check that

:15:04. > :15:09.out, there you go. Straight out the oven, don't come much fresher than

:15:10. > :15:13.that. Incredible. I'll dive in. I'll break it up. The shape doesn't

:15:13. > :15:17.mean anything? It's a leaf shape. You can do long ones or whatever

:15:17. > :15:22.you want, really. The secret is that very, very hot oven as well?

:15:22. > :15:27.Yes, so you get the crust. If you eat the bread fresh, you get the

:15:27. > :15:32.crust which makes you salivate so you digest better. Is that what the

:15:32. > :15:38.French bread is, that heat of the oven? Yes, you need to just have it

:15:38. > :15:42.fresh like that, we do that in cooking school all the time and

:15:42. > :15:47.it's the gratification bread instantly.. There you go, are you

:15:47. > :15:53.going to go to his cooking school now? For sure. As good as your

:15:53. > :15:57.pizza base? No! We need some wine to go with this, we sent Susie

:15:57. > :16:07.Barrie to Northamptonshire so see what she chose to go with Richard's

:16:07. > :16:45.

:16:45. > :16:52.I'm going to go for another wonderful southern French

:16:53. > :16:56.speciality, but it's a white wine. It's Picpoul de Pinet. Fresh and

:16:56. > :17:01.refreshing, it will provide a perfect counterpoint to Richard's

:17:01. > :17:05.Fougasse and dips. With a dish like this that's full of simple, bold

:17:05. > :17:10.flavours, you need a refreshing wine to cleanse your palate between

:17:10. > :17:13.mouthfuls but also a wine with enough personality not to be

:17:13. > :17:18.overwhelmed. Smells really crisp and zesty. It's

:17:18. > :17:23.just what I'm looking for. When you taste it, the first thing you

:17:23. > :17:28.notice is thatst the really fresh and lemony which means it will

:17:28. > :17:32.offset the creaminess of the chick pea puree and the yeast of the

:17:33. > :17:37.bread perfectly. Enough depth of flavour also for the garlic and

:17:37. > :17:42.spwnsly perfumed Basil pesto. Then, there's a salty tang which will

:17:42. > :17:47.pick up on the black olives, anchovies and capers in Richard's

:17:47. > :17:56.tapenade. Richard, just as your delicious Fougasse is made for

:17:56. > :18:04.sharing, so is this delightful Mediterranean wine.

:18:04. > :18:12.It's disappearing. That's you, Beverley!. Sorry. What do you think

:18:12. > :18:17.to the wine? Great, lemony, lovely. I'm in heaven. Is that humous

:18:17. > :18:22.there? I'm not a big fan of humous, this is chick pea puree, lemon

:18:22. > :18:28.juice, garlic and blend it together. It's very, very fresh. You can use

:18:28. > :18:33.it for a sauce for a fish. Keep a jar in your fridge so if you have

:18:33. > :18:38.friends coming round. You can make bread at his cook school. I'll

:18:39. > :18:42.probably flop at this, but I'll be like, come round and I'll do it.

:18:42. > :18:50.What's amazing is that it's so light in its texture. I'm not

:18:50. > :18:55.sitting here thinking, I'm bloating up. It's amazing. You can't make

:18:55. > :18:59.light bread with a dense dough. That makes sense. Sounds good to me.

:18:59. > :19:04.You can join us here at the table some time in the series tasting

:19:04. > :19:14.food like this. Write to us with your name, address and day time

:19:14. > :19:14.

:19:15. > :19:24.Later on, Tristan has a great dinner party recipe. If you have

:19:25. > :19:25.

:19:25. > :19:28.three weeks to buy and prepare it, you are OK. What is it again?

:19:28. > :19:38.Lobster a-la-faff. Now to Sardinia to catch up with Rick Stein. He's

:19:38. > :19:42.

:19:42. > :19:47.up the mountains meeting a very I think it said, "Tourists,

:19:47. > :19:51.I suppose it's a bit like in Scotland you see, "English, go home."

:19:51. > :19:55.Or in Monty Python's Life Of Brian,- "Romans, go home."

:19:55. > :20:05.Do they still kidnap tourists here?- I don't know.

:20:05. > :20:29.

:20:29. > :20:34.When it comes to shearing, the shepherds help each other by going from farm to farm.

:20:34. > :20:36.It's as if I'm stepping back in time, but it's like that a lot in Sardinia,

:20:37. > :20:40.but not on the Costa Esmeralda.

:20:40. > :20:44.Lussorio Puggioni is heating up the sheep's milk, putting in rennet- and leaving it for a while

:20:44. > :20:46.before the next stage of separating the whey.

:20:46. > :20:50.It doesn't take long for the milk to set and form curds.

:20:50. > :20:55.LAUGHTER

:20:55. > :20:59.LAUGHTER

:21:00. > :21:04.I was brought up on a farm, but they gave up using these clippers in about 1958.

:21:04. > :21:07.I remember one of the chaps on the farm called Charlie.

:21:08. > :21:12.My eldest brother was being naughty- and he pinched him

:21:12. > :21:18.and he pinched him so hard that he actually pinched through his shorts

:21:18. > :21:23.because his hands were so strong from working the clippers.

:21:24. > :21:30.I'm just thinking this is a basic "how to make cheese" lesson,

:21:30. > :21:35.but I've been in enormous factories- wearing hair nets and white coats

:21:35. > :21:39.and I must say I know which cheese I would prefer to eat.

:21:39. > :21:43.I just love this. It's stirred with a branch.

:21:43. > :21:47.It cuts up the curds absolutely perfectly.

:21:47. > :21:54.I've said this before, but I'm always mesmerised by people- doing things with their hands

:21:54. > :22:00.with extreme expertise. I could watch him for ever. It's so relaxing.

:22:00. > :22:07.There's nothing new in cheese-making. It's an age-old way of preserving milk

:22:07. > :22:13.which goes back 10,000 years when sheep and goats were first domesticated and put in herds.

:22:14. > :22:18.There's even cave paintings of cheese-making. It's that old.

:22:18. > :22:20.HE SPEAKS IN ITALIAN

:22:21. > :22:27.He was saying that he just loves making cheese. He's been doing it all his life

:22:27. > :22:31.and he loves being in contact with his animals.

:22:31. > :22:36.In Britain, in most cheese-making, the whey is probably fed to pigs,

:22:36. > :22:41.but here they make a second cheese,- ricotta, which means "recooked".

:22:41. > :22:48.He's bringing the temperature up again and he'll just gather what's left in the whey to make ricotta.

:22:48. > :22:53.Fresh ricotta you must eat within 24 hours. Absolutely delicious.

:22:53. > :23:00.I was also noticing that he is so scrupulous in his cleanliness in making this cheese.

:23:00. > :23:07.Not only is he so expert, but everything is perfectly clean. He totally understands what he's doing.

:23:07. > :23:11.After half an hour, the ricotta is just about ready.

:23:11. > :23:16.This is a culinary first for me. We've all had ricotta,

:23:16. > :23:26.but I bet very few people have had ricotta that's not 24 hours old, but like 24 seconds old.

:23:26. > :23:28.

:23:28. > :23:35.I don't know how to describe it. It's like the best rice pudding you've ever tasted.

:23:35. > :23:42.It's creamy and delicate. It doesn't taste like cheese. It just tastes like a lovely pudding.

:23:42. > :23:48.That's how they do it. It's the real thing and I'm really pleased to have been there.

:23:48. > :23:54.Now I want to cook with the pecorino and I'm going to make a spaghetti carbonara.

:23:54. > :24:01.This really hard cheese is perfect for it. The other thing is a good chunk of pancetta.

:24:01. > :24:06.Pancetta is very like bacon, of course,

:24:06. > :24:10.the subtle difference being that it's cured for longer.

:24:10. > :24:15.It's salted and hung up in drying sheds, like Parma ham,

:24:15. > :24:19.for longer than bacon and has a more concentrated flavour.

:24:19. > :24:23.It's absolutely essential in a load of Italian dishes.

:24:23. > :24:28.It gives out a lovely, meaty, salty flavour in the background.

:24:28. > :24:32.Just chop it into chunks or lardons

:24:32. > :24:38.or, as they say in Italian, cubetti - little cubes.

:24:38. > :24:45.One of the things I picked up in Italy, a little tip, is how to open a packet of pasta.

:24:45. > :24:46.Don't mess around with the paper or get a knife, just go...

:24:46. > :24:55.like that. Macho stuff!

:24:55. > :25:03.There's loads of stories as to where carbonara comes from, but the one I like most

:25:03. > :25:09.is from the Second World War when all the GIs were over in Rome.

:25:09. > :25:15.They had loads of bacon and eggs and the Italians acquired them in a legal or illegal way

:25:15. > :25:20.and came up with this dish - bacon, eggs and pasta.

:25:20. > :25:26.With the pancetta, I put in about three cloves of chopped garlic,

:25:26. > :25:33.a good fistful of parsley and spaghetti which goes straight into the pan.

:25:33. > :25:40.And another little tip I picked up in Italy, they often use a bit of the cooking water of the pasta

:25:40. > :25:43.just to make a bit of sauce.

:25:43. > :25:46.Perfect.

:25:46. > :25:53.Another strong contender for the origins of this dish goes back to the days of charcoal burners

:25:53. > :25:57.who worked outside the walls of Rome.

:25:57. > :26:02.It's said they cooked bacon, eggs and cheese on their hot shovels,

:26:02. > :26:05.hence charcoal, carbon, carbonara.

:26:05. > :26:09.This is nearly as popular as spaghetti bolognese,

:26:09. > :26:16.but it's much more typical of Italian pasta dishes because it takes no time to make.

:26:16. > :26:21.I met this Italian chef not so long ago from Rome who said,

:26:21. > :26:25."Never use Parmesan or cream in carbonara."

:26:25. > :26:29.I was a bit embarrassed because I was used to using both.

:26:29. > :26:33.I said, "Is it all right to use Sardinian pecorino?"

:26:33. > :26:36."Yeah," he said, "but never cream."

:26:36. > :26:46.Next to pecorino in importance in Sardinian food is this.

:26:46. > :26:48.

:26:48. > :26:48.That

:26:48. > :26:50.That carbonara

:26:50. > :26:53.That carbonara looked

:26:53. > :26:57.I've been in the Mediterranean too this week in Crete where you

:26:57. > :27:02.couldn't move for things that aren't covered in olive oil. They

:27:02. > :27:06.deep free everything! I'm going to do a simple soup which is roasted

:27:06. > :27:11.tomatoes. Honey is everywhere as well in Crete. I thought I would do

:27:11. > :27:15.a Roweed tomato soup, quick and simple with oregano. I know you

:27:15. > :27:19.don't like raw tomatoes, that's why I'm going to cook them, Beverley

:27:19. > :27:24.Knight, before you look at me like I've done something wrong. We'll

:27:24. > :27:28.cut them in half, then I'll roast them with oregano. Herbs are all

:27:28. > :27:34.over the place in Crete, a lot of them are dried, but if you can get

:27:34. > :27:39.the fresh ones, brilliant. Honey and olive oil in there. They eat

:27:39. > :27:45.more olive oil per person than anywhere else in the world. Wow!

:27:45. > :27:51.Crete. They have the lowest heart disease, cancer rates. Amazing diet

:27:51. > :27:57.they've got. Did they have butter, James? They did, but this is the

:27:57. > :28:02.only show where I'm not using any butter. Wow, a round of applause.

:28:02. > :28:09.See if you can do that, I doubt it, I don't believe that. Honey over

:28:09. > :28:13.the top. Greek olive oil poured over the top, rested in the oven.

:28:13. > :28:19.Do the different olive oils from different origins have different

:28:19. > :28:25.tastes? Greek olive oil is low in acidty, but very low in pepper and

:28:25. > :28:31.flavour. You can buy it in the darkened jars. That's what we want.

:28:31. > :28:36.These bred rufbgs are everywhere. We want this. -- rusks. Singing in

:28:36. > :28:40.in your blood, because you were in church, you sang? Yes. You started

:28:40. > :28:44.writing songs when you were 13? They were absolutely rubbish of

:28:44. > :28:48.course, no good to anybody, but it was to, I guess, starting the

:28:48. > :28:52.practise of creating, composing, understanding what makes a song

:28:52. > :28:57.from what makes rubbish, but the more you do it, the better you get

:28:57. > :29:03.at it and I'm glad I started young. It happened for you quite quickly

:29:03. > :29:08.didn't it, 19 years old you got spotted? Yes, got spotted at 19,

:29:08. > :29:12.was about to go off to uni, was spotted singing in a club in

:29:12. > :29:18.Wolverhampton, eventually signed the deal in my final year of uni

:29:18. > :29:22.and yes, it just took off with the first song. The first song became

:29:22. > :29:27.an underground club hit. I found myself in the weird position of

:29:27. > :29:30.having to write my disitation and write my first album at the same

:29:31. > :29:36.time! One thing I found amazing about your career is the longevity

:29:36. > :29:41.of it, 16 years you have been doing it and still selling the same

:29:41. > :29:45.amount of records. There's not a lot of people that can do that?

:29:45. > :29:49.There's been luck, but a lot of graft as well. Part of what's kept

:29:49. > :29:55.me going is just, I'm a music fan, first and foremost. I love what I

:29:55. > :30:02.do and hopefully that shines through in everything that I do.

:30:02. > :30:05.Because you went on countless tours, but you've supported Take That and

:30:05. > :30:12.Prince, that must have been fantastic. That was the big gig at

:30:12. > :30:18.the 02 wasn't it? It was. What was that like?! Oh, my gosh, it was

:30:18. > :30:23.incredible. To be there with your idol of all idols, he's my ultimate

:30:23. > :30:28.idol. To not only open for him but then do his aftershows and end up

:30:28. > :30:32.on a plane in his house singing for him, and, you know, others in the

:30:32. > :30:36.room at big parties and stuff, that was quite incredible. I never

:30:36. > :30:40.thought someone like me from modest old Wolverhampton, that would

:30:40. > :30:46.happen to me. But you did that as your specialist subject in

:30:46. > :30:51.mastermind as well, didn't you? that was my subject. You are

:30:51. > :30:56.getting like a stalker now. anorak. I thought, if I win this

:30:56. > :31:04.show, what do I know about Prince, let me talk about that. Mine would

:31:04. > :31:09.be better, my subject. We noticed you are a butter fan. We'll top the

:31:09. > :31:13.tomatoes in. Sauteed off onions and garlic, they get roasted off in the

:31:14. > :31:20.pan as well. I've warmed it on the stove to get it caramelised into

:31:20. > :31:28.the blender and all in together. It happened quite quick for you, so

:31:28. > :31:33.did the awards keep coming quick. You won a MOBO for your second?

:31:33. > :31:39.Then you got another? Yes, I got the treble. You don't expect those

:31:39. > :31:43.accolades to come quickly. You have to earn them, but I was fortunate.

:31:43. > :31:47.It came after the second album and opened me up to the mainstream.

:31:47. > :31:52.That was when the British media at large started to take notice of me

:31:52. > :31:59.and what I was doing. That really did help. It kick started

:31:59. > :32:04.everything for me in a really big way. This is what you are about to

:32:04. > :32:09.do, launch your seventh album? This is your own label as well?

:32:09. > :32:13.That's right. How nervey is that? The music industry's changed now.

:32:13. > :32:16.It's much more instant I suppose, you can get it out there quicker?

:32:16. > :32:19.Absolutely. It's difficult because you have got to really work hard to

:32:19. > :32:22.make people aware of the fact that you've got a record out there, but

:32:22. > :32:27.it's so gratifying because you've got the creative freedom to do what

:32:27. > :32:31.I want, I'm the boss of the label, so I get to make all those

:32:31. > :32:34.decisions myself. But, you know, you've got to graft and yes,

:32:35. > :32:40.seventh album, can't wait. Something different for you. I was

:32:40. > :32:43.listening this morning and last night as well. You've got all the

:32:44. > :32:49.tracks, George Michael, a track from his previous album. That's

:32:49. > :32:54.right. Is that what you wanted, a pick 'n' mix? I wanted to make

:32:54. > :32:57.great British soul album, not songs I've written, so that's where the

:32:57. > :33:00.unusual thing is, because I'm known for writing my songs, but I wanted

:33:00. > :33:05.to celebrate the great British tracks that enabled me to have my

:33:05. > :33:13.own career and gave me my start. So there is a pick 'n' mix, George

:33:13. > :33:19.Michael, then there's more unknown people. Soul-to-soul as well?

:33:19. > :33:27.Absolutely. So when you were in your record shops, I was listening

:33:27. > :33:32.to soul-to-soul on the dance floor, Roach ford and Cuddly Toy. Strictly

:33:32. > :33:38.Come Dancing me! Cider and black! You were there. I was rocking when

:33:38. > :33:42.I was 17. Sorry, 18! I was... Younger. Anyway... I wanted to

:33:42. > :33:46.bring that feeling back, you know, I remember that, I love that song,

:33:46. > :33:50.then there's a whole bunch of kids that don't even know the songs so I

:33:50. > :33:57.thought, let's celebrate British soul music together. One track that

:33:57. > :34:01.I did point out on there was a Lewis Taylor track? Yes.

:34:01. > :34:05.mentioned on the album that he's the unsung genius. It is an

:34:05. > :34:11.incredible track and when you go online and see the previous stuff,

:34:11. > :34:16.it's amazes. Absolutely. Where are you Lewis?! He's just a great

:34:16. > :34:23.example of what we do over here, you know, great innovation. Is he a

:34:23. > :34:26.British artist? British from North London, yeah. Where are you!?

:34:26. > :34:34.Certain songs, because I looked him up as well, certain songs that you

:34:34. > :34:37.will recognise as well. Yes, the first single, Mama Used To Say.

:34:37. > :34:42.Everyone knows that, I remember that when I was nine or ten, I

:34:42. > :34:47.loved him and the track, that's got to go on the album, it's a dead

:34:47. > :34:52.cert. Is that your first kick off single? Yes, for Soul UK and I'm

:34:52. > :34:59.just so excited about having this album out there, yeah. The single

:34:59. > :35:03.is out on 27th? June, yes. Album out when? On the 4th July. So,

:35:03. > :35:08.great British album out on the American Independence Day. With a

:35:08. > :35:12.tour lined up for later on in the year? In November, yes. Playing at

:35:12. > :35:16.the Albert Hall as well. So excited about the Albert Hall. If you can't

:35:16. > :35:21.wait, I've got a DVD in there as well. She's flogging it. Like a car

:35:21. > :35:28.bat sale here, we've got everything! A little bit of...

:35:28. > :35:35.yes, yes. Greek Basil on the top. This looks good. Creme fraiche and

:35:35. > :35:39.this crusty bread. That they use to make Dakos which started life as a

:35:39. > :35:44.big roll, but because I brought it back from Greece and it got crushed

:35:44. > :35:53.in the hold in my bag in-between my socks, not that that should put you

:35:53. > :35:58.off or anything! Sock flavoured soup. Right! OK, let's see. Cooked

:35:58. > :36:03.tomatoes with honey, roast in the oven with lots of olive oil, no

:36:03. > :36:07.butter, no cream. That is actually insate. That is fantastic! Not bad

:36:07. > :36:12.in eight minutes. Wow, I mean brilliant. You could serve it with

:36:12. > :36:16.this fancy bread or you could have my crusty brown, bit of dust,

:36:16. > :36:20.that's what's on there. Beverley could be facing food heaven, sea

:36:20. > :36:25.bass, cover a fish in sea salt and roast it with a great summer salad

:36:25. > :36:30.of broad and runner beans, with parsley shallots, gem lettuce,

:36:30. > :36:38.finish it off with mustard and lemon vinaigrette with croutons. Or

:36:38. > :36:42.she could be facing sardines, boned and grilled on tomatoes and olives,

:36:42. > :36:46.finished off with oregano and a drizzle of olive oil. Simple but

:36:46. > :36:52.delicious. Some of our guys in the studio get to decide Beverley's

:36:52. > :36:59.fate today. Sea bass or the little tiny sardines? The sardines remind

:36:59. > :37:03.me of Britney, straight from the boat on to the barbecue. --

:37:03. > :37:09.Brittainy. It's Beverley Knight. Sardines you are sticking to. What

:37:09. > :37:13.about you? I like both, but the sea bass sounds amazing. 1-1 at this

:37:13. > :37:22.rate. You will have to wait until the end of the show before you find

:37:22. > :37:26.out the final result. More Indian from am June Annan. She's selling

:37:26. > :37:32.from am June Annan. She's selling tasty Keralan Street Food.

:37:32. > :37:35.Kerr la lies in the south-west of India and is one of the most

:37:35. > :37:38.popular holiday destination force the British. Many have migrated to

:37:38. > :37:45.Liverpool in the last ten years to work in local hospitals. Liverpool

:37:45. > :37:51.is also the home of Lynn Mitchell, and a family who love singing. She

:37:51. > :37:54.and husband John have two daughters, Jan and Wendy. Jan lives with them

:37:54. > :37:59.and when Wendy visits with the grandchildren, the family get

:37:59. > :38:03.together for a curry. I haven't got any knowledge of Indian food. Well,

:38:03. > :38:07.cooking it, no, but eating it, yes. Lynn's got a huge challenge ahead

:38:07. > :38:11.of her. She's not only got to learn to cook some completely new recipe,

:38:11. > :38:18.but also try to cook up enough to sell at Liverpool's biggest farmers

:38:18. > :38:24.market to raise money for charity. Coconut is a key ingreed yant and

:38:24. > :38:28.back in my kitchen I'm using it to make coconut chicken fry --

:38:29. > :38:32.ingredient. This is simple, brown the chicken, in goes the coconut.

:38:32. > :38:40.We don't like to use too much oil, we are conscious of it. Once the

:38:40. > :38:45.oil is hot, I'm adding six cardamom pods, two cloves and a large Shard

:38:45. > :38:50.of cinnamon. A large onion. That looks like a lot, but I'll put it

:38:50. > :38:55.all in. A chopped two inch piece of ginger, six cloves of garlic, three

:38:56. > :38:58.whole green chillis and 12 fresh curry leaves. That will go in with

:38:58. > :39:02.curry leaves. That will go in with the chicken. I would always use

:39:02. > :39:06.chicken on the bone for this dish with the skin removed so that the

:39:06. > :39:16.spices can permeate the flesh, almost enough water to cover it,

:39:16. > :39:20.then add salt, black pepper. Then I'm simply going to let it cook for

:39:20. > :39:25.about 20 minutes on a low heat. Now I'm going to remove the lid and

:39:25. > :39:31.brown the chicken in the sauce as it reduces. To finish the dish off,

:39:31. > :39:37.I'm adding lots of freshly grated coconut, the juice of half a lemon

:39:37. > :39:42.and finally, some fresh chopped coriander. Chop the stalks off?

:39:42. > :39:48.always on. They have more flavour than the leaves perhaps. In a way,

:39:48. > :39:53.they add texture and flavour and a bit of crunch, they don't wilt. And

:39:53. > :40:01.this is done! Let's dish some up and get stuck in. I'm impressed.

:40:01. > :40:06.Have a go. Mmm. Very gorgeous, isn't it?! I love it. When the

:40:06. > :40:13.weather is like this, I really love cooking Keralan food because it

:40:13. > :40:17.reminds me of my holidays there, beaches and palm trees, happy

:40:17. > :40:22.holiday food. It's not a curry, it will be a fish in a sauce, wrapped

:40:22. > :40:27.in a tortilla, so that when people come to the farmers' market, they

:40:27. > :40:31.can carry it and walk away eating it. Mustard seeds. I'll let the

:40:31. > :40:36.onion brown, then adding small pieces of ginger and two large

:40:36. > :40:42.cloves of ginger and curry leaves. If I could ask you to chop those

:40:42. > :40:47.and I'll put the spices in. Turmeric. A quart quarter of a

:40:47. > :40:53.teaspoon. Coriander powder. Chilli powder. You don't like it too hot,

:40:53. > :40:58.do you? No. A bit of chilli powder. I'm adding two fresh chopped

:40:58. > :41:05.tomatoes and a little bit of grated coconut. I buy it frozen. It's my

:41:05. > :41:10.cheat. I learned it from a lady in south India, if it's good enough

:41:10. > :41:14.for her, I figured it was good enough for me. Now some water and

:41:14. > :41:23.that will cook for about ten minutes to really bring out the

:41:23. > :41:28.flavours. We are going to add the fish in. I chose salmon. We are

:41:28. > :41:32.selling this food at this fayre and I want everyone to try this because

:41:32. > :41:36.they like salmon. After adding the juice of the lemon, it needs to

:41:36. > :41:42.cook for a further final five minutes. Let's wrap it up. Ever

:41:42. > :41:48.used tortilla rolls? Yes. A bit of lettuce which goes really well with

:41:48. > :41:52.the fish. Big chunky pieces of salmon. I thought for some added

:41:52. > :41:59.texture, some peanuts, which I bought already salted. Time to have

:41:59. > :42:07.a try. Please try and let me know what you think. Can't wait. Whoops.

:42:07. > :42:10.We'll give 'em plates! It's 7am object day of the farmers'

:42:10. > :42:14.market. I don't know how I'm going to do all this today. She wants to

:42:14. > :42:24.make a good sum of money for charity so I hope she gets it right.

:42:24. > :42:33.

:42:33. > :42:41.all right, it's going OK. I'm a bit scared. Really? You look very

:42:41. > :42:44.organised. Mmmm. Mmm. That's amazing. Oh, good. It's perfect.

:42:44. > :42:49.Fantastic. Lark Lane market has been running for two years, opens

:42:49. > :42:53.for one day a month and has over 5,000 visitors coming to buy the

:42:53. > :42:59.local produce on offer. Lynn's taken up a stall here for

:42:59. > :43:04.the first time, offering home-made curry. Are we excited or nervous?

:43:04. > :43:10.Nervous. We are going to have such a good time. Never cooked outside

:43:10. > :43:18.before. No? No. But you are a natural. Despite Lynn's hard work,

:43:18. > :43:28.people are still hesitant. Come and try some lovely Keralan food. Don't

:43:28. > :43:36.be shy. That smells fantastic. we interest you in some Indian food

:43:36. > :43:42.from Kerr la. We need a hard sell. Food, glorious food, come and try

:43:42. > :43:48.some lovely Karalan food. It's worked. That seems to have paid

:43:48. > :43:56.off! Two of those, please. Do you want

:43:56. > :44:04.to try one? Go on then. What can we tempt you with? Is it nice? It's

:44:04. > :44:09.lovely. Beautiful. Got a nice kick to it. Very subtle, not too spicy

:44:09. > :44:18.at all. Nice. Got quite a kick. Lovely. Excellent, but very hot.

:44:18. > :44:25.Lynn's food is really taking off and the money's rolling in. Get

:44:25. > :44:30.some more wraps out here? Quicker. Just cook will ya!

:44:30. > :44:35.I think that might be the last portion. Thank you. Thank you.

:44:35. > :44:38.Thank you. Thank you. Thank you. Thank you very much, love. Bye.

:44:38. > :44:44.1.30pm, all the food has sold out and we couldn't have had a better

:44:44. > :44:50.morning. Lynn's efforts have raised �120 for charity and she's ecstatic.

:44:50. > :44:55.What do you think? Fantastic. do you feel? Can't believe it. I

:44:55. > :45:01.feel elated. That's gone so well. And we sold everything. And so

:45:01. > :45:05.easily. Hope you enjoyed it? Every bit of it. I've learned so much.

:45:05. > :45:13.Especially about the spices. I'll make a proper curry and invite you

:45:13. > :45:18.to dinner. Oh, thank you! You can see more recipes from Anjum

:45:18. > :45:22.on next week's show. Still to come, Nigel Slater is using up his

:45:22. > :45:27.leftovers today, turning cold roast chicken into a tasty cous cous ISA

:45:27. > :45:32.lad, then transforms mash potato into bubble and squeak with a

:45:32. > :45:36.coriander cream sauce. Keith Floyd is in France today using a large

:45:36. > :45:40.restaurant kitsch tonne test his culinary skill with an untried

:45:40. > :45:46.liver and dumpling recipe under the gaze of a top French chef. Richard

:45:46. > :45:52.may be award-winning bretd maker, but don't want to accept any half-

:45:52. > :45:56.baked omelettes -- bread maker. It's cracking me up! Hope he

:45:56. > :46:04.doesn't crack under pressure! The omelette challenge is coming up

:46:04. > :46:08.live. That is later on. What will we cook with Beverley at the end of

:46:08. > :46:12.the show? Sea bass is food heaven or sardines is food hell. Are you

:46:12. > :46:18.going to two for the King of all fish or the sardines? It's the King

:46:19. > :46:23.of the Queen for me, isn't it. simple, sea bass or sardines?

:46:23. > :46:27.kill me, Beverley, sardines! Cooking next is the genius behind

:46:27. > :46:31.the stoves of the award-winning restaurant Launceston Place,

:46:31. > :46:41.Tristan Welch. I know you want to get straight on to this. The name

:46:41. > :46:42.

:46:42. > :46:45.of the dish? Well, we call it lobster a-la-faff. Your traditional

:46:45. > :46:49.dish? It's not on the mean yew because it's a special. Served as a

:46:49. > :46:54.special. In here we have a whole cooked lobster and we are just

:46:54. > :47:03.popping it into some white wine ard we are going to roast that in the

:47:03. > :47:13.oven. I have scallops. This will be made into a tort Leeny. We'll use

:47:13. > :47:13.

:47:13. > :47:17.the Juan tan wrappers -- Tortelinni. What is next? The lobster in the

:47:17. > :47:20.oven? Yes because it permeates with the white wine beautifully and it's

:47:20. > :47:24.the base of the fantastic sauce. We are going to take the lobster,

:47:24. > :47:32.crush it, get all the lovely flavours into the sauce. I'm going

:47:32. > :47:40.to use this as well, a wild sea herb called orak, very much like

:47:40. > :47:44.spinach, tastes like it. It grows like sand fire? Yes, a bit further

:47:45. > :47:53.in the bushes and beautiful sea flavour. What is the name of it

:47:53. > :47:59.again? Orak. Fry some of that off in butter. Have a taste of that. A

:47:59. > :48:05.very under used herb or vegetable in fact. My producer doesn't get

:48:05. > :48:10.out much, he said it's the name of the computer for Blake's Heaven.

:48:10. > :48:17.Doesn't taste similar to it. Doesn't get out much! Scallops here.

:48:17. > :48:21.To make the scallop mouss, I'll use a bit of egg white in there. A tiny

:48:21. > :48:31.bit. Three scallops in there, half an egg white. Use the yolks in

:48:31. > :48:36.

:48:37. > :48:43.there. A bit of cream. Salt and pepper. That gets blended for a bit.

:48:43. > :48:53.All the floifr flavours go into the lobster on both sides -- flavour.

:48:53. > :49:04.

:49:04. > :49:10.stuff. At the restaurant, we roast them off and make a stock with it

:49:10. > :49:20.and use that for another one of our signature dishes.

:49:20. > :49:23.

:49:23. > :49:27.L take the lobby out. I'm using these won ton wrappers out. Put a

:49:27. > :49:30.bit of cream in there as well and let that reduce down. We are going

:49:31. > :49:35.to chop it up and put it back in. Do you want me to chop that? Yes,

:49:35. > :49:41.that would be lovely. In the restaurant, remake an oyster cream

:49:41. > :49:45.and blend it with that. Even more faff? Yes, exactly, enough grief

:49:45. > :49:53.already, so I thought, what the hell. Prepping the lobster, I need

:49:53. > :50:01.some of the lobster meat. The lobster sauce as well. We make this

:50:01. > :50:07.all to order as well. Never tryed this before, I have to

:50:07. > :50:13.say. Change your life, mate. Is it from the UK? The Kent coastline,

:50:13. > :50:23.but also some Norfolk coastline as well. It tasted amazing raw when we

:50:23. > :50:27.

:50:27. > :50:37.tried it. Great in salads. Very poisonous raw. Only joking!

:50:37. > :50:39.

:50:39. > :50:45.what have I done to the music world. I'll finish this off with sea

:50:45. > :50:52.persay. We have a bit of egg yolk there just on two sides. Grab our

:50:52. > :50:59.little bit of scallop. A touch of lobster. Place that on there. Fold

:50:59. > :51:07.that over. Press down the edge. Then around your finger, just fold

:51:07. > :51:13.that over. A bit of egg. There we are. They're your little

:51:13. > :51:20.tortellinis. Easy as that. Lovely. I wish the rest was as easy as that.

:51:21. > :51:28.So what are we doing now? Just put fish stock and tomato puree. In the

:51:28. > :51:35.restaurant, we use lobster stock. We'll simmer that gently. Normally

:51:35. > :51:41.leave it for ten or 15 minutes, leave nit the pan. How many of

:51:41. > :51:45.these do you want? One or two is absolutely fine. You have got a

:51:45. > :51:51.busy summer? Not only your restaurant, but is it next month

:51:51. > :51:58.you are doing this barbecue thing? Yeah, yes. Tell us about that?

:51:58. > :52:03.was asked to do the National Barbecue Competition and last week

:52:03. > :52:06.was the semi-finals at Taste of London and we won the highest

:52:06. > :52:11.scoring semi-finalists so we are through to the finals. It's a

:52:11. > :52:18.lovely method of cookery, a slow roast. We are using buffalo, slow

:52:18. > :52:23.roast buffalo. I don't want to give too much of the game plan away

:52:23. > :52:27.because my competitors might be watching. The flavour from the

:52:27. > :52:32.coals... It's not the competitors you have to worry about mate, it's

:52:32. > :52:37.me, because I'm the chairman of the judges. Only joking! Why didn't

:52:37. > :52:42.people tell me this. I just want the sausage and mash. So you are

:52:42. > :52:50.the judge? One of them, yes. If I would known, I would have brought

:52:50. > :52:55.an envelope! That's the way he operates isn't it?! I'll crush

:52:55. > :52:59.these. Lovely shirt you are wearing today, James. Thank you very much.

:52:59. > :53:08.What is going on with this press? This is old school way of cooking.

:53:08. > :53:14.The French are so familiar with this sort of way. This is done in a

:53:15. > :53:19.way that it takes the blood out. This is one of the most beautiful

:53:19. > :53:24.ways of extracting flavours out of things. You can use a blender, but

:53:24. > :53:29.you get a chalkiness when you put the bones in. Put all the lobster

:53:29. > :53:37.bones in there and you have to wait for the crack now. There we are.

:53:37. > :53:45.did warn you, didn't I! Yes now know where the faff comes from.

:53:45. > :53:49.Sounds like one of Richard's loaves. Just the shells in here? Yes,

:53:49. > :53:54.the flavour is in there. This is where the start of the faff happens.

:53:54. > :53:59.Ready, steady, one last push, just for the flavour. Good for drying

:53:59. > :54:05.out your shorts when you come out the pool! Look at all that

:54:05. > :54:09.beautiful flavour. That's it?! that is worth it. Don't take it out.

:54:10. > :54:18.That's it. You may say that's it, but when you taste it, you are

:54:18. > :54:21.going to say "that is IT"! I have my tortellini here, cook this in a

:54:21. > :54:26.bit of stock. Pour that lovely juice into the stock as well. All

:54:26. > :54:30.that flavour there. That's not on the recipe. That goes in there.

:54:30. > :54:36.These are done for how long? About the same time it takes me to...

:54:36. > :54:42.About a minute or two? Yes. Butter in there. We may pop it into a pan

:54:42. > :54:50.to speed it up. But it's lobster juice, butter, done. Put it in this

:54:50. > :54:57.one to speed it up? Yes. There we are. Look at that. Pop in the

:54:57. > :55:05.lobsters in there like so to help warm up. And which might have

:55:05. > :55:13.actually made it. So hungry. Don't forget all the recipes are on the

:55:13. > :55:19.website - oops - that nearly got me. They're on the website. Go to

:55:19. > :55:22.www.bbc.co.uk/saturdaykitchen. I didn't think we'd make it but we

:55:22. > :55:26.are there. I didn't think we would, but we are here. Pop that into the

:55:26. > :55:29.pan in and get that moving a bit. The sauce is reducing down. It's

:55:29. > :55:34.gone a beautiful colour and that's a pure, clean flavour of lobster.

:55:35. > :55:41.That's why I love this dish so much. And the sauce, I mean, it's got a

:55:41. > :55:48.fantastic flavour. I mean, you... It might not be... Stop yapping and

:55:48. > :55:54.let me taste it. Makes a difference. The creamed Orak goes on like so.

:55:54. > :55:59.It's a famous way of prepare ago lot of things in France, a lot of

:55:59. > :56:04.traditional-style restaurants? They press it and thicken things at

:56:04. > :56:08.the table, a very classic way of doing it. Serve the leg afterwards

:56:08. > :56:17.in a salad which is beautiful as well. We used to serve that as well

:56:17. > :56:23.actually. Maybe we'll put it back on. In you go. Lovely tortellinis.

:56:23. > :56:29.Are you really a judge for this barbecue thing? Yes. He's worried

:56:29. > :56:32.now. Why didn't they tell me this in rehearsal, you wait until we go

:56:33. > :56:37.live. Those tortellinis look beautiful, James. Yes. Some of this

:56:37. > :56:43.sauce, you can blend it up and make it look nice and frothy if you want

:56:43. > :56:48.to add that bit of extra faff, but if I do, I think James will not

:56:48. > :56:58.like it. A lovely flavour to finish it off there. What did you think of

:56:58. > :57:00.

:57:00. > :57:03.the sea purse? Lovely. Free, take foreign the coastline! Lobster a-

:57:03. > :57:10.la-faff or poached in white wine sauce. Good luck if you are going

:57:10. > :57:14.to do that tomorrow! Looks good. I know that it tastes

:57:14. > :57:20.worthy of the effort. In we go. Have a seat over here. Thank you

:57:20. > :57:26.very much indeed. Dive into that. Fabulous. Wow, let's have a go.

:57:26. > :57:32.Leave some for us. I can't promise to leave anything for anyone else.

:57:33. > :57:35.The scallop mouss and the lobster in there. Do do you use dry white

:57:35. > :57:42.wine? Yes. So much natural sweetness in lob str, yes. You will

:57:42. > :57:52.be lucky if anybody else gets this. Lets's see what Susie's chose Tongo

:57:52. > :57:54.

:57:54. > :57:58.with the terrific lobster. -- chosen to go with the terrific

:57:58. > :58:02.lobster. The lobster extravaganza is a special occasion dish and

:58:02. > :58:06.deserves a special wine to drink with it. If money was no object, I

:58:06. > :58:10.would be headed straight for white burgundy such as this, which is

:58:10. > :58:14.rich, nutty and full of the complexity and finesse that

:58:14. > :58:18.Tristan's dish needs. But I don't think I can stprech my Saturday

:58:18. > :58:23.Kitchen budget that far. -- stretch. I'm looking for a wine with a

:58:23. > :58:31.similar taste but one that's not so expensive and here it is. The 2009,

:58:31. > :58:39.Hautes-Cotes De Beaune, which is also from burgundy's famous Cote

:58:39. > :58:44.Dor, but from a wider area, so it's not so expensive. Burgundy's big

:58:44. > :58:49.names will always be pricey, but if you look from a less well known

:58:49. > :58:54.wine from a good vintage, such as 2009, you can get great value for

:58:54. > :59:03.money. This doesn't smell fruity, more roasted nuts and buttered

:59:03. > :59:07.toast. That has a creamy texture that will compliment the rich

:59:07. > :59:11.lobster meat and cream perfectly. It also has lovely acidty and it's

:59:11. > :59:15.the freshness that allows the delicate flavour of the shellfish

:59:15. > :59:20.and sea greens to shine through. Tristan, this really is a desert

:59:20. > :59:26.island dish for me and here is one of my desert island stars of wine

:59:26. > :59:31.to drink with it. What do you reckon? Good enough to be on a

:59:31. > :59:35.desert island with? I would quite happily be stranded with this dish.

:59:35. > :59:40.You wouldn't get much with this lot though because this is all I've got

:59:40. > :59:46.left. The outer casing of a shell. Was it worth the faff? More than.

:59:46. > :59:53.Is it a good wine to go with it? A great combination. The match is

:59:53. > :00:00.perfect. Fantastic job. Bargain at �8.82, which is about 8.82 euros at

:00:00. > :00:10.the moment. You could join us at the chef table in the series, just

:00:10. > :00:14.

:00:14. > :00:24.write to us with your name, address, some simple supper ideas and today,

:00:24. > :00:24.

:00:24. > :00:30.and finding the remains In my book, leftovers should be

:00:30. > :00:33.With all this chicken, I'm going to make a salad for Monday night.

:00:33. > :00:35.But not just one of those salads

:00:35. > :00:38.that's a bit of leftover meat and a few leaves,

:00:38. > :00:39.but something really interesting.

:00:39. > :00:41.I want it to have some substance to it.

:00:41. > :00:45.I could use rice or lentils or cracked wheat,

:00:45. > :00:48.but I'm actually going to use couscous.

:00:48. > :00:51.So my Monday night supper

:00:51. > :00:55.is a warm chicken salad with couscous.

:00:55. > :00:58.As my main ingredient is the leftover chicken,

:00:59. > :01:02.it's really going to need some help to make it into a tasty dish.

:01:02. > :01:04.Now, these are leftovers,

:01:04. > :01:08.and it's very important that they don't taste like leftovers.

:01:08. > :01:11.I want something very vibrant and very bright

:01:11. > :01:13.to really shake them up.

:01:13. > :01:18.So I'm going to make a dressing for this salad with citrus juice.

:01:18. > :01:22.Squeeze into a new bowl the juice of a lemon and two oranges.

:01:22. > :01:28.Add some oil and season with salt and pepper.

:01:28. > :01:32.I'm going to pour the dressing onto the couscous

:01:32. > :01:33.and just let that soak it up.

:01:33. > :01:40.To compliment the tangy dressing,add some good-sized chunks of orange.

:01:40. > :01:42.When you use leftovers,

:01:42. > :01:45.the whole generosity thing's very, very important,

:01:45. > :01:45.otherwise it looks mean and you're very aware

:01:45. > :01:49.that it's something you found lurking in the fridge.

:01:49. > :01:52.that it's something you found lurking in the fridge.

:01:52. > :01:56.I want them to be big, juicy pieces when I'm eating my salad.

:01:56. > :01:59.I always grow fresh herbs.

:01:59. > :02:02.Really easy to do and it makes such a difference.

:02:02. > :02:07.Chives and basil are ideal for this dish.

:02:07. > :02:11.If you like lots of basil or you like lots of coriander,

:02:11. > :02:12.then put lots in.

:02:13. > :02:15.It's your supper and it's up to you.

:02:15. > :02:19.Put everything into the same bowl and mix gently.

:02:19. > :02:21.It's that easy.

:02:21. > :02:23.But don't overmix.

:02:23. > :02:26.It's all about a lightness of touch.

:02:26. > :02:30.I'm quite happy with that, but I just feel it needs

:02:30. > :02:33.something very lush and green and fresh-tasting,

:02:33. > :02:36.and I've got some pea shoots outside.

:02:36. > :02:40.You can grow all sorts of fresh ingredients in pots

:02:40. > :02:42.that can make a real difference to your dinner.

:02:42. > :02:44.Sprouted seeds are one of my favourites.

:02:44. > :02:54.There's always been pea shoots for as long as there's been peas,

:02:54. > :03:26.

:03:26. > :03:26.What

:03:26. > :03:26.What really

:03:26. > :03:29.What really make

:03:29. > :03:39.are the fresh elements are the fresh elements I've added

:03:39. > :03:53.

:03:53. > :03:57.to it. Making the leftover chicken garden to grow veg. You can grow

:03:57. > :04:01.loads of things in pots. I was growing things in pots long before

:04:01. > :04:07.I had a garden. Balancing them on the window ledge. Then when I got a

:04:07. > :04:11.veranda, I started to put big pots outside. I was amazed at what you

:04:11. > :04:20.can actually grow, you start with herbs or a tomato plant, then you

:04:20. > :04:30.realise that you can grow almost Make sure the pots don't dry out,

:04:30. > :04:36.

:04:36. > :04:46.you should end up with You know, I really don't mind

:04:46. > :04:46.

:04:46. > :04:56.But I do like to use There's always something

:04:56. > :04:59.

:04:59. > :05:04.potato I could make them into

:05:04. > :05:07.I always seem to have leftover mash in the fridge,

:05:07. > :05:16.so tonight I'm going to make bubble and squeak cakes.

:05:16. > :05:23.Simply add spring onions to a hotpan with a good wedge of butter.

:05:23. > :05:33.Add a drop of olive oil to stop the butter from burning.

:05:33. > :05:33.

:05:33. > :05:36.I want something spicy to offsetthe sweet butteriness of the onions.

:05:36. > :05:39.Not hot, just something warm and aromatic.

:05:39. > :05:41.First up, some cardamom.

:05:41. > :05:44.Break out the black seeds and grind them finely.

:05:44. > :05:47.I'm using a pestle and mortar,

:05:47. > :05:52.but you could use a plastic bag and a rolling pin.

:05:52. > :05:55.Then follow with some coriander seeds and some cumin.

:05:55. > :05:57.I don't want these to be too fine.

:05:58. > :06:00.I don't want them to be ground to a complete powder

:06:00. > :06:03.because I want that nuttiness and that texture in there.

:06:03. > :06:08.I love coming across a bit of coarsely ground spice.

:06:08. > :06:15.I'm just going to pop those in.

:06:15. > :06:19.Cook everything together until the onion is a pale golden brown,

:06:19. > :06:23.but before they start to burn and crisp up.

:06:23. > :06:33.Mix in the mashed potato and make some little potato cakes.

:06:33. > :06:35.

:06:35. > :06:38.I want them to get a little bitcrisp on the outside.

:06:38. > :06:40.So I put them back in the pan.

:06:40. > :06:43.These are wonderful with bacon.

:06:43. > :06:47.You can grill some bacon rashersor even one of those gammon steaks.

:06:47. > :06:49.And just have these on the side.

:06:49. > :06:52.Cook the cakes till crisp and brown on each side.

:06:52. > :06:56.Literally a few minutes, that's all.

:06:56. > :07:03.I could just serve these as they are but I fancy a little extra something.

:07:03. > :07:06.I'd like just some sort of sauce with those.

:07:06. > :07:10.It's got to be something that goes with the spices.

:07:10. > :07:15.Sometimes you go to so much trouble to make a sauce.

:07:15. > :07:19.And other times you want something that is just so simple.

:07:19. > :07:21.So I'm going to put

:07:21. > :07:25.some freshly chopped coriander and some cream into a hot pan.

:07:25. > :07:28.Pretty much all there is to it.

:07:28. > :07:37.Some herbs, some cream, some salt, some pepper.

:07:37. > :07:47.It's almost a cheek to call it a sauce.

:07:47. > :07:52.

:07:52. > :07:55.The warm, aromatic spices in these cakes

:07:55. > :07:59.are what makes this dish so delicious.

:07:59. > :08:09.Don't shortcut the spices.

:08:09. > :08:15.

:08:15. > :08:15.More

:08:16. > :08:16.More recipes

:08:16. > :08:21.More recipes from

:08:21. > :08:26.Time to answer your foodie questions. Each caller will help

:08:26. > :08:30.beside what Beverley will be having for lunch, -- decide. Not that

:08:30. > :08:37.she's not full enough already. First on the line is Maggie from

:08:37. > :08:42.Cambridge. Are you there? Yes. is your question? A new recipe for

:08:42. > :08:45.fresh rainbow trout. I'm presuming that's whole already is it? Yes. A

:08:45. > :08:50.lovely part of the world with I'm from, Cambridge. Trout, brilliant.

:08:50. > :08:55.I cooked a recipe on here a while ago now, it's on the BBC website,

:08:55. > :09:01.hot smoked trout, took a tray, a rack over the top, put the trout on

:09:01. > :09:05.top, a bit of oil on the top with a seasoning, put it on the gas and

:09:05. > :09:11.smoked for eight minutes. chippings from garden centres as

:09:11. > :09:15.well? Yes, absolutely, they have it all. I served with with a pea puree

:09:15. > :09:19.and fresh peas. If you can bake it in salt, hopefully I'll do that for

:09:19. > :09:25.Beverley at the end of the show, you can do that as well. Cook it

:09:25. > :09:29.for a bit less, cook it in sea salt and do it whole. Food heaven or

:09:29. > :09:33.hell at the end of the show? Food heaven please.

:09:33. > :09:42.Doing well, after I dropped that hint in! Robert from Rotherham.

:09:42. > :09:49.What is your question? A base forical Zoeny, please? -- for

:09:49. > :09:57.Calzone, please? Like I just did there, a bit of flour, yeast, flour,

:09:57. > :10:03.salt and water. Mix it together, like we showed you, if you go on

:10:03. > :10:08.the website, it's on there. Slide it in the oven. The same maize

:10:08. > :10:14.flour? Yes, or just white flour. The strick a pizza stone as well in

:10:14. > :10:22.your oven isn't it? Or a tray upside down, yes, don't put the

:10:22. > :10:29.dough straight on to a cold tray. The recipe is on the website,

:10:29. > :10:34.however there's a typing error, it says so 100g of yeast, not 10g.

:10:34. > :10:38.Remember, 10g. Food heaven or hell at the end of the show? Heaven,

:10:38. > :10:48.please. January fret Gretna, good morning. What is your question?

:10:48. > :10:56.I've got a lot of cold rabi, what can I do with it? I pickle mine

:10:56. > :11:02.with rice, wine, vinegar, sugar and at. - salt. What would you do with

:11:02. > :11:07.it? Thinly slice, pan fry it in butt iror oil, depending on how

:11:07. > :11:10.James feels... Haven't used butter yet. Pan fry it until it's golden

:11:10. > :11:16.brown, flip it over on the other side, pan fry it, touch of vinegar

:11:16. > :11:21.and chicken stock, leave it in and then put nit your fridge. It's nice

:11:21. > :11:26.cold in salads. Always needs that touch of vinegar, I feel. What dish

:11:27. > :11:33.would you like at the end of the day, food heaven or hell? Sorry,

:11:33. > :11:37.Beverley, but it's hell. 2-1 to food heaven. Let's get into

:11:37. > :11:42.business. The chefs battle it out against the clock and test how fast

:11:42. > :11:51.they can make a three-egg omelette. We'll get them on our orange board.

:11:51. > :11:57.The special ones are on the orange board. Richard is 50 minutes over

:11:57. > :12:07.here. But the usual rules apply. A three-egg omelette cooked as fast

:12:07. > :12:23.

:12:23. > :12:30.as you can, ready, three, two, one, thing now, James. Quick, quick! I

:12:31. > :12:34.think both of these fellas have been practising. You missed. That's

:12:34. > :12:40.just butter. There's a bit of shell in there, I'm afraid. You are

:12:40. > :12:48.bigger than me, chef, so I'm not going to argue with you. There you

:12:48. > :12:58.go. This one. Look at that! picked that out. There's a lot of

:12:58. > :13:09.

:13:09. > :13:15.the French call a baverse omelette. That can go back to your cook

:13:15. > :13:25.school on your fridge. You were a lot quicker. You were practising.

:13:25. > :13:25.

:13:25. > :13:31.He's been practising. I can see it. 21.76 seconds. Rock on! He was

:13:31. > :13:39.definitely practising. Next to Mr Campbell there and Nigel. Tristan?

:13:39. > :13:44.Come on, now. Why do I always get so bothered about this? You started

:13:44. > :13:52.it, I was pretty relaxed. I spoke to his kitchen last night, he used

:13:52. > :13:56.300 eggs the last time he practised. That was two days ago! You did it

:13:56. > :14:01.in 19.5 seconds. Didn't do you any difference at all. But there you go.

:14:01. > :14:06.We've changed your photograph. Look at that, you look more like Dom

:14:06. > :14:12.Jolly every day. Look like you come ck back from Crete. Now, the

:14:12. > :14:21.majority of the callers have been going for heaven for Beverley, but

:14:21. > :14:25.the studio gest -- guests haven't decided. A tricky liver dumpling

:14:25. > :14:35.recipe for Keith Floyd now. They really don't make TV like this any

:14:35. > :14:35.

:14:35. > :14:39.which is just a few miles FRENCH ACCENT:

:14:39. > :14:44.What I really like is this wrought-iron work celebrating the charcuterie -

:14:44. > :14:47.Now what has this building and the Statue of Liberty got in common?

:14:47. > :14:54.The answer is this man, who designed both the Maison des Tetes and the aforementioned statue.

:14:54. > :15:01.He's clutching a glass and bottle. A man RIGHT after my own heart!

:15:01. > :15:07.This is my new chum, Marc. Say hello, Marc!

:15:07. > :15:13.I'm going to make some liver dumplings - quenelles de foie.

:15:13. > :15:17.The dish is simple, but liable to go very wrong!

:15:17. > :15:23.This is minced raw pig's liver with some fried onion and bacon.

:15:23. > :15:29.It's a nasty, gungy puree, to which- I've added some salt and pepper.

:15:29. > :15:33.Moving over, you've got semolina flour there,

:15:33. > :15:37.and to your right, a couple of beaten eggs.

:15:37. > :15:45.Over here, some finely-fried chopped shallots, some nutmeg, and some finely-chopped parsley,

:15:45. > :15:49.and some breadcrumbs soaked in milk.

:15:49. > :15:55.Let me explain. All you do is mould those into little tiny...shapes,

:15:55. > :16:01.and steam them or boil them in barely simmering water. Delicious!

:16:01. > :16:06.But what will probably happen with me is that they'll explode,

:16:06. > :16:11.looking like the water-processing works you see beside motorways!

:16:11. > :16:18.What I have to do is put my breadcrumbs in...

:16:18. > :16:25...and my eggs in. I have no confidence in this dish at all. I don't believe it will work.

:16:25. > :16:33.I mix in a little semolina flour.

:16:33. > :16:38.A little bit of the onion and the parsley.

:16:38. > :16:41.Now we grate a bit of nutmeg in -

:16:41. > :16:43.noix de muscade.

:16:44. > :16:48.That water is probably boiling too fast behind me.

:16:48. > :16:53.Now this is where it's all, I'm sure, going to turn to rat.

:16:53. > :16:58.I'd have thought this needed to be a much drier, firmer mixture,

:16:58. > :17:05.but Marc, the chef here at the Maison des Tetes, assured me that was not a problem.

:17:05. > :17:12.I'll just have a swig, because this IS a very nerve-racking occasion.

:17:12. > :17:19.Now we'll see what kind of a fool I can make of myself, by putting this liquid mixture into here.

:17:20. > :17:23.It's bound to separate into...

:17:23. > :17:28.Oh, no, it's not. Look! Hey, it's working. Incredible!

:17:28. > :17:33.Now how do I get the damn thing off the spoon? I'm not very sure.

:17:33. > :17:38.Marc! Ou est le chef?

:17:38. > :17:44.Chef! Je suis dans le merde! LAUGHTER

:17:44. > :17:51.I'm hoping the chef's going to help me, because I'm in real trouble here.

:17:51. > :18:01.Qu'est-ce que je fais maintenant?MARC CHUCKLES

:18:01. > :18:02.

:18:02. > :18:07.Est-ce que tu as assaisonne? Oui, tout est assaisonne.

:18:07. > :18:11.Il'y a du sel, poivre...

:18:11. > :18:18.This is just bad luck that I've screwed it up, but happily help is on hand.

:18:19. > :18:22.Now watch very carefully.

:18:22. > :18:30.Ah! You just tip them in. You must all the time... Wash the spoon? Yes.

:18:30. > :18:36.I see! So it's really rather like poaching eggs. It's very simple.

:18:36. > :18:43.All you need is 20 years experience- in a real French kitchen to whack them out like that.

:18:43. > :18:48.Now to make a little sauce to go with my dumplings,

:18:48. > :18:53.my little liver dumplings, which I taught him how to make earlier on.

:18:53. > :18:58.Come down close to the pot, where we've got finely-sliced shallots.

:18:59. > :19:03.We add some white wine from Alsace and put it onto maximum heat.

:19:03. > :19:07.Il faut le reduire, ca? Oui.

:19:07. > :19:12.Now we leave that to reduce, which will take a second or two.

:19:12. > :19:20.In the meantime, I shall begin to prepare these beautiful little liver dumplings on a plate.

:19:20. > :19:24.Tip them up that way - they look neater.

:19:24. > :19:28.I'm going to make these look superb. That's reducing nicely.

:19:28. > :19:33.These have been in simmering water for 12 to 15 minutes, by the way.

:19:33. > :19:36.Now it's no good me saying that's ready, cos it isn't.

:19:36. > :19:39.It's not ready, but there's almost no liquid left.

:19:39. > :19:44.Il faut etre presque sec. Oui. C'est lie avec l'oignon. Il faut mettre demi-glace. Bon!

:19:44. > :19:48.It's good to have someone who knows- what he's talking about on hand.

:19:48. > :19:56.This is what we call "demi-glace". It's a stock pot which has been reduced slowly...

:19:56. > :20:00.flavoured... and then thickened.

:20:00. > :20:05.If you want to make a demi-glace, look it up in a cookery book.

:20:05. > :20:12.This is now sufficiently reduced. Have a good look at how rich and thick it's gone.

:20:12. > :20:16.This is not "nouvelle cuisine". This is "ancienne cuisine"!

:20:16. > :20:21.It's good to enrich that with a little knob of unsalted butter.

:20:21. > :20:30.That will make the sauce very shiny.

:20:30. > :20:34.Now I just very gently beat in the butter.

:20:34. > :20:39.C'est bon comme ca? Bon. C'est bon pour l'assaisonnement? Oui.

:20:39. > :20:44.Maintenant une petite pouce de vin blanc. Maintenant? Juste un peu.

:20:44. > :20:49.I've to add a tiny drop, just to make the flavour come through.

:20:49. > :20:55.It's just to finish it off... and it does make a big difference.

:20:55. > :20:58.Spoon. Spoon. Il faut les napper?

:20:58. > :21:08.Oui, napper. Bien. Voila.

:21:08. > :21:09.

:21:09. > :21:14.Here we have a little bit of tomato,

:21:14. > :21:17.and very finely chopped chives.

:21:17. > :21:21.That's a good dish with potatoes.

:21:21. > :21:24.Fried or boiled potatoes? Boiled.

:21:24. > :21:30.That's a bit too much salad, isn't it?

:21:30. > :21:35.There we are. Voila.

:21:35. > :21:40.OK, I deserve a round of applause for this.

:21:40. > :21:44.As you can see, I made it all by myself with no outside help.

:21:44. > :21:47.I'll now eat it in front of you.

:21:47. > :21:53.But that's a little hot so I'll use THAT one!

:21:53. > :21:56.They're light and delicious.

:21:56. > :22:01.They're similar to the British faggot, but are much more delicate.

:22:01. > :22:08.Comment vous le trouvez? Je veux le gouter.

:22:08. > :22:18.Tres bien, Floyd. Presqu'un Alsacien. I'm nearly an Alsatian!

:22:18. > :22:28.

:22:28. > :22:28.That

:22:28. > :22:29.That man

:22:29. > :22:34.That man was

:22:34. > :22:39.out whether Beverley will be facing food heaven or hell. Everyone in

:22:39. > :22:44.the studio's made their mind up. Food heaven would be the King of

:22:44. > :22:49.all fish, this beautiful piece of sea bass. Classed as the King of

:22:49. > :22:53.seafood. This is a wild sea bass, it's a larger one. Alternatively,

:22:53. > :22:58.you could have these pidly little things. More of these than any

:22:58. > :23:02.other fish in the sea, these little sardines which could be grill and

:23:02. > :23:07.served with tomato and potato salad, by Richard. What do you think these

:23:07. > :23:13.lot have decided? I would like to think they're all lovely people and

:23:13. > :23:18.they all, you know, want me to enjoy my meal and gore for food

:23:18. > :23:23.heaven. Tristan went for hell. You should thank this fella here

:23:23. > :23:29.because he changed his mind, he went for hell, turned into heaven.

:23:29. > :23:34.4-3! No way! You have this. We'll lose that out of the way. For the

:23:34. > :23:40.sea bass, we'll cook this in salt, a traditional way of cooking it in

:23:40. > :23:46.the Med. This will be with a bean salad, runner and broad beans, a

:23:46. > :23:51.dressing, some croutons. If you can cook with the beans and pod the

:23:51. > :24:00.broad beans. First of all, we'll sort out the salt and fish for this.

:24:00. > :24:07.We need our egg whites. I'll break these. Tiny croutons? Small, please,

:24:07. > :24:12.chef. Thank you very much. separated that so easily. Took me

:24:13. > :24:18.ages. This is what you do isn't it, Bev? Have you been in my kitchen

:24:18. > :24:25.before?! You just crack the egg, OK. Then we'll whip up the egg whites.

:24:25. > :24:28.We fold this in. This is folded into the salt. Salt baked sea bass.

:24:28. > :24:33.You can do that with the trout as well. Obviously, with it being a

:24:33. > :24:36.small fish, cook it for a little less. It's a great dinner party

:24:36. > :24:40.dish, one that you could make, pop in the fridge for an hour or two,

:24:40. > :24:45.prior to you needing it, then just cook it. It's that bringing it to

:24:45. > :24:50.the table and opening it up, which you will see in a minute, that is

:24:50. > :24:54.the whole key to the whole dish. It's not the tiny fillets, you

:24:54. > :24:58.almost graze on it and dive in. The croutons are cooking nicely. In

:24:58. > :25:06.olive oil, of course. No butter for this one, you see! This is first

:25:06. > :25:11.show. Believe it when I see it. Ever, ever, ever. Without me using

:25:11. > :25:15.butter, first show ever. Half a kilo of salt though, look at that?!

:25:15. > :25:23.Sea salt. Very, very important. Must be sea salt! You cannot make

:25:23. > :25:29.this with table salt. It's got to, got to be sea salt. And you've got

:25:29. > :25:32.to be really good quality sea salt. Chop up the top parts of the leaves,

:25:32. > :25:37.place the bottom bits to one side, we'll place that inside the fish.

:25:37. > :25:43.The thyme goes in there. Lemon zest or orange zest in there. Now I'm

:25:43. > :25:53.going to prepare the fish. Can you pass us a pair of scissors, please,

:25:53. > :25:54.

:25:54. > :26:02.Richard? Thank you. Oui, mish sure. We need to remove those with a pair

:26:02. > :26:06.of scissors, carefully. We just remove that one as well. And this

:26:06. > :26:13.part here. I actually leave this whole, other than that. I leave the

:26:14. > :26:22.tail and the head on as well. the head. OK! It is a fish. It does

:26:22. > :26:28.quite need one when it's alive, really... And the idea is, we just

:26:28. > :26:34.pop this on here and then we can then place this thyme inside the

:26:34. > :26:39.fish. Fab. Then you fold the egg white into the salt. Now, like I

:26:39. > :26:47.said, you can use lemon zest for this or a bit of ofrpbg zest, both

:26:47. > :26:51.work really well. -- orange zest. What a great idea. Fantastic.

:26:51. > :26:58.Carefully fold the salt. A fish pavlova. If you serve this as a

:26:58. > :27:07.pavlova, you would have a shock, I'll tell you that! But you fold in

:27:07. > :27:12.the salt like that. Now, grab some of our salt. Put it in the centre

:27:13. > :27:17.of our paper. I put it on paper, because if you don't, it basically

:27:17. > :27:24.welds itself to the tray. And you can't get it off. Never get it off,

:27:24. > :27:29.no. So on there. Actually leave the head and the tail showing. The idea

:27:29. > :27:34.is, put it on there. The weight of the fish is going to spread out the

:27:34. > :27:42.salt, you see. Rather than spread it out, just let the fish naturally

:27:42. > :27:46.spread it out as it is. Take this bit here. How are you doing, guys?

:27:46. > :27:55.I'll sigh if there's any olive oil left for the dressing. More of this

:27:55. > :28:00.salt. I think it's probably one of the most impressive dishes and with

:28:00. > :28:03.us having good weather forecast for tomorrow, and today even, go out

:28:03. > :28:10.and get yourself some sea bass and do this dish because it's really

:28:10. > :28:13.worth it. This is a wild sea bass? Wild sea bass. Farm ones are

:28:13. > :28:18.generally smaller. If you catch the smaller ones in the ocean, you have

:28:18. > :28:22.to put them back. You could do the trout as well Yes, you can do it

:28:22. > :28:27.with trout as well. Press this all the way around to encase the fish.

:28:27. > :28:33.With you having the egg white on there, it will help crust it up. So

:28:33. > :28:37.you've got that all encased nicely in the salt. All right! If you are

:28:37. > :28:40.doing this for a dinner party, no more than an hour you want to make

:28:40. > :28:46.this in advance because it starts to disintegrate in the egg whites

:28:46. > :28:52.in the fridge. So once you get to that stage, set the oven at 200,

:28:52. > :28:57.gas mark 6, in there for about 25 minutes to half an hour for one

:28:57. > :29:02.this sort of size. Oh! Then we leave that to one side. So you

:29:02. > :29:07.could take it to the table, cut round that. I'll leave it for a

:29:07. > :29:10.second to cool. If I start to break into that, it's going to

:29:10. > :29:14.disintegrate even more. Salad. The boys are there poding our beans.

:29:14. > :29:20.Take the broad beans, these are great, they're in season right now.

:29:20. > :29:25.You pod them and get this beautiful green colour. Beautiful. Great in

:29:25. > :29:29.risottos and stuff. You are only making us pod them so we burn our

:29:30. > :29:38.fingers. Absolutely. Cruel today. little dressing to make with some

:29:38. > :29:46.mustard, lemon, a bit of olive oil and touch of vinegar. Mustard,

:29:46. > :29:52.olive oil, touch of this red wine vinegar. Just make a simple little

:29:52. > :29:57.dressing. Pinch of sugar. There we go. Some salt. Nice little dressing

:29:57. > :30:01.like that. The sugar sharpens it? Well, I like a bit of sugar in my

:30:01. > :30:09.dressing, I don't know about you? Or honey, yes. You missed some

:30:09. > :30:14.beans, come on?! I'm poding as fast as I can. If I go home with

:30:14. > :30:19.blisters on me hands, me mum's going to be very angry!

:30:19. > :30:25.You can use chives, parsley. Chopped the chives up for you, chef.

:30:25. > :30:33.One more there. Oh, thank you very much. Chives. Chop those up into

:30:33. > :30:43.pieces like that. Before we dress the salad, just watch this.

:30:43. > :30:50.

:30:50. > :31:00.let's see. Start off on one side. Ooh hch la-la. Joe Le taxi! Very

:31:00. > :31:04.

:31:04. > :31:07.special. Then you go to the table and you faff. It is a wee bit of

:31:07. > :31:14.faffing. Beautiful. Literally just take to it the table and do this in

:31:14. > :31:22.front of even. It's so, so worth it. It's all about the faff. All about

:31:23. > :31:29.the faff. Break that off. Sea bass a-la-faff. So firm as well. The

:31:29. > :31:35.minute you go over with sea bass, it can be a disaster. We know what

:31:35. > :31:44.we are doing here, Beverley. Two of us anyway. That's right, Richard,

:31:44. > :31:49.yes. What's he playing at?! He's a judge for the barbecue thing --

:31:49. > :31:59.barbecue thing, got to be nice to him. Seasoning, boys, any black

:31:59. > :31:59.

:32:00. > :32:09.pepper? I can get some for you. Crouton. Look at that! There you go.

:32:10. > :32:11.

:32:11. > :32:19.Mix this up. La pepper. French for pepper. La pepper, yes. Right.

:32:19. > :32:23.mean that is wicked! Look at that! That is food heaven. It is! Knives

:32:23. > :32:28.and forks. I'm gobsmacked there's no butter in it whatsoever. Well

:32:28. > :32:36.done, James. Thank you. It would be my food heaven. I'm going to serve

:32:36. > :32:42.it with butter for my food heaven. Bread and butter. A sea bass

:32:42. > :32:50.sandwich. That's real bread. That's tremendous. Proper bread. Dive in,

:32:50. > :32:54.tell us what you think. Good, I want to really get going. Our wine

:32:54. > :32:58.is available from Marks & Spencers priced at �6.49. Girls, I don't

:32:58. > :33:08.think you are going to get any of that, but... Make mess want to sing.

:33:08. > :33:13.

:33:13. > :33:18.Fabulous. Did I say that right? That wine?, Sauvignon Blanc Terayne.

:33:18. > :33:22.Look at that! Girls, dive into that. Tell us what you think. I think

:33:22. > :33:27.simply cooked like that, sea basdz, white fish you can do trout like

:33:27. > :33:30.that -- sea bass. Cook it for a little less time that.'s had about

:33:30. > :33:35.25-30 minutes in the oven because it's large. A good two-and-a-half,

:33:35. > :33:39.three pound fish, but the smaller farm ones that you get in the

:33:39. > :33:43.supermarkets, cook for about ten minutes. Good? This is so

:33:43. > :33:49.incredible. This is the highest level of heaven. She's happy with

:33:49. > :33:53.that. That's all from today. Thank you to Tristan Welch and Richard