25/06/2011 Saturday Kitchen


25/06/2011

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Transcript


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Good morning, time to wake up your taste buds with 90 minutes of

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mouth-watering foods. This is Welcome to the show. Cooking live

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with me in the studio, two top chefs, first the man who inspires

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his students with his passion for bread in his hugely popular school,

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Richard Bertinet. And someone next to him, Launceston Place's chef,

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it's Tristan Welch. Good morning to you both. On the menu today,

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Richard, will it be bread? Bonjour. We are going to make some nice

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Fougasse and some pesto tapenade, puree and some proper dough. Looks

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like proper dough. Can we have a quick look at that. That Fougasse.

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Put this in the oven now. And it will be read yes I in 15 minutes.

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Tristan, what are you cooking? Nothing nearly as simple as that.

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Beautiful lobster, roasting it in white wine, a beautiful sauce. This

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is one of my special dishes. A bit of scallop tortelline as well. What

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is the green thing? A beautiful coastline vegetable, like spinach.

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They get washed up along the coastline, little brown things.

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season now. Two great dishs to look forward to. Also the great line-up

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of foodie films from the BBC archives, Rick Steen, Nigel Slater,

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Keith Floyd and am July Annand. One of Britain's boast soul singers has

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recorded half a dozen albums, won countless awards and has even been

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honoured by Buckingham Palace. Is there anything she can't do, makes

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you sick?! Beverley Knight, of course, MBE, great to have you on

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the show. Good morning! You are a great fan of the show, as well as

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cooking as well? Yes. You live to get your hands in there? Yes, I

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think of myself as being a fabulous... Baked the bread like we

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have had there? No, I was watching intently. 15 minutes! You will be

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eating it in a minute. At the end of the programme, I'll either cook

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food heaven or hell for Beverley. Something based on your favourite

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ingredient, which there are a lot of them, your food heaven or your

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food hell. The guests and viewers will pick your heaven or hell. What

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is your food heaven? Sea bass, it's gorgeous. Precious little I don't

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eat. I know looking at the list! was a long list. But the King of

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all fish. But there is a tiny one that's your food hell, what's that?

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Sardines. They're just, I don't know, they can be a little bit

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mmrrr, like that. I've been living off them all week in Crete, grilled

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sardines. You have to eat them really fresh though. That's the

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issue, I reckon that's it. Sea bass or sardines for Beverley. Food

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heaven, something special with whole raested sea bass in salt. The

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fish is covered with sea salt and gently roasted, served with a salad

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of runner beans, broad beans, shallots and finished off with a

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light mustard and lemon dressing and croutons. How's that? Oh, my

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gosh, sounds good! Or food hell, sardines, boned and grilled and

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served on a bed of thinly sliced potatoes, cooked in olive oil, with

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tomatoes, olives, oregano, finished off with more olive oil and a

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little flat bread made by Richard. How can you not like that dish?!

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You will have to wait until the end of the show to see which one

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Beverley gets. The two Saturday Kitchen viewers

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are, Fiona who wrote in, who have you brought with you? Maria. Who is

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the better cook? Probably me. like making bread and stuff like

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that. Are you good at it? My mum makes the most amazing pizza using

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a scone base and I've tried it so many times and always fail. So any

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tips, very grateful. Watch the Frenchman!

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If you have any questions, fire away, sure you will have lots for

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Richard. You can help us decide what Beverley will be eating at the

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end of the show. If you would like We'll be asking you whether

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Beverley should have food heaven or hell. The man whose inspirational

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bread-making skills have led to his own books, as well as a cooking

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school in Bath. Mr Richard Bertinet. Nobody makes bread as good as this

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fella. Welcome back. Ca va. What are we cooking? We are baking bread,

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chef! Slap me down straightaway. What are

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we doing? Going to make some dough rbgs get hands dirty with this,

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make me some nice tapenade, olives and tuna. You put tuna in the

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tapenade? Yes, beautiful, meaty. bit of pesto as well? And Fougasse

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with lemon juice and Garrick. Explain what the purpose of making

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really good bread and the difficulty of it is. Most people

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have the bread makers, throw it all in, it's not the same as this?

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all in the dough, get that right and your bread will follow. The

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technique is basically making dough by hand like in the olden days.

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I'll explain as I go along. Four ingredients and the magic of it,

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the dough comes alive. If you are learning to make bread, always make

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it by hand. If you learn to do things by hand, you get the feel

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for it. You have the magic of the dough. When you know how to do that,

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into the flour. You have sea salt in there? Always

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sea salt. Then we'll mix all this together.

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This in the olden days, we used to do, mix it all together.

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Excuse my ignorance, but why do you put the yeast in with the flour,

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then the water? Your yeast goes straight into your flour. So it

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doesn't die off or anything like that? No, certainly not. It's

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faffing, doing something for nothing. We are going to see a lot

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of faffing in about 20 minutes' time. Mix it all together. That's

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the first part. The next part of mixing dough by hand, you slap the

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dough on the side of the table, or on the big wooden trough like they

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used to do in the olden days. did you get your love of baking

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from? Your parents? When you grow up in France, and the UK as well,

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you know, when you buy your bread every morning, the smell of the

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bakery, something goes in your blood. I remember when I was a kid,

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I used to go round and buy the bread and look at the baker covered

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in flour. One day I thought, baking. No escape. The texture of it should

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be that? Very sticky. The stickier the better. I like it sticky.

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That's my pesto. Don't want it too thin, this pesto, do you? You can

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choose it the way you want it really. That's perfect. Do not add

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flour or oil on the table, OK, just as it is there, the flour. There

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you go. Now we'll do the decopage, as it's called. Joe Le Taxi!

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Trap some air inside it. So no flour? No, Fuad flour, you change

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the recipe. So the secret is to keep the bread moist? Keep the

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dough moist and you will be fine. This technique, mix it by hand no,

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problem at all. And it's good for you, you dance with it. You have to

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show the dough who is boss, you are the boss. You are the boss? Exactly.

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The only problem with this technique is the noise. You must

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have very understanding neighbours?! If they knock on your

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door and say "what are you doing..." Moving on!

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We have tuna here, olives rbgs anchovy in there, you want a lit of

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olive oil, a touch of that. Then I'll add the capers once it's

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blended. Yes. Can all French bread be made in the same way? Any dough

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can be mixed that way, yes. A lot more water than the traditional

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method, so you get a lot lighter crust. This is the fresh yeast

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which you can get if you ask bakers in supermarkets, they use that?

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France you can buy your dough and yeast from the baker. What about

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the dried yeast, steer clear of it? In UK, we are obsessed with

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freezing. People always ask, can I freeze it and how quick is it.

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whatever a recipe says, half it, the dry stuff? Yes.

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Do this for five or six minutes. Very hard for me to talk at the

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same time. Do you know what I love about the French bakery, when you

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go to one, you can order your bread. If you like it well-done... If you

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like the crust, you buy by the look of it, you don't buy by the packet.

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We don't have that here, it's a shame. So many good bakeries around

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in France. This will make all kinds of bread? Pizza, baguette, all

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kinds. Pizza, Fiona! Finally, we've got this chick pea

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one, the chick peas, the garlic. That's done now. More olive oil.

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Some lemon. That's that one done. Tapenade is finished. So that is

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it? Yes, you can do it a bit longer. Nice and soft. Beautiful. This goes

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in there. So for the Fougasse... How long would you leave that for

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with a cloth over it? At least a good hour, OK. It's been an hour-

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and-a-half there, that one. Would you put it somewhere warm? Warm but

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not hot. Not dry. Some maize flour. Corn chips with this. Beautiful

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stuff. Scrape the dough out. I'll move this to one side. This is the

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special bit? That's the nice bit. Here we go. The texture is soft?

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Yes, and that's what scare people away. It's lovely. Don't go there

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and start faffing around with it. I'll make a bigotry angle there.

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Then we'll cut it in the middle -- big triangle. In the old days, when

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people had a big oven, there was no problem with a timer, it's a

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this in the oven before they break the bread and test the temperature?

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A snack for the baker, you know, starving and a bit of dough. This

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maize flour will give it the crust?Y And a nice finish. You can

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put this in your oven. We slide this in the oven. OK. You have it

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in a pizza zone in the oven. An oven that's very, very hot. This is

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500. While he's sorting out the bread, remember, if you would like

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

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put your questions live later on, you can call us. You will find the

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studio recipes at the website at www.bbc.co.uk/saturdaykitchen.

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There is the Fougasse! Listen to this. That crunch! Wow. Le crunch.

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Le crunch! Ooh-la-la. Smells like heaven. The The Fougasse. With a

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load of dips that I've made. Lovely! Right. Dive into this!

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yes. Beverley, Bevly, Beverley. come on now. Oh, yeah! Check that

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out, there you go. Straight out the oven, don't come much fresher than

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that. Incredible. I'll dive in. I'll break it up. The shape doesn't

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mean anything? It's a leaf shape. You can do long ones or whatever

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you want, really. The secret is that very, very hot oven as well?

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Yes, so you get the crust. If you eat the bread fresh, you get the

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crust which makes you salivate so you digest better. Is that what the

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French bread is, that heat of the oven? Yes, you need to just have it

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fresh like that, we do that in cooking school all the time and

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it's the gratification bread instantly.. There you go, are you

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going to go to his cooking school now? For sure. As good as your

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pizza base? No! We need some wine to go with this, we sent Susie

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Barrie to Northamptonshire so see what she chose to go with Richard's

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I'm going to go for another wonderful southern French

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speciality, but it's a white wine. It's Picpoul de Pinet. Fresh and

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refreshing, it will provide a perfect counterpoint to Richard's

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Fougasse and dips. With a dish like this that's full of simple, bold

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flavours, you need a refreshing wine to cleanse your palate between

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mouthfuls but also a wine with enough personality not to be

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overwhelmed. Smells really crisp and zesty. It's

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just what I'm looking for. When you taste it, the first thing you

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notice is thatst the really fresh and lemony which means it will

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offset the creaminess of the chick pea puree and the yeast of the

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bread perfectly. Enough depth of flavour also for the garlic and

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spwnsly perfumed Basil pesto. Then, there's a salty tang which will

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pick up on the black olives, anchovies and capers in Richard's

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tapenade. Richard, just as your delicious Fougasse is made for

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sharing, so is this delightful Mediterranean wine.

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It's disappearing. That's you, Beverley!. Sorry. What do you think

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to the wine? Great, lemony, lovely. I'm in heaven. Is that humous

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there? I'm not a big fan of humous, this is chick pea puree, lemon

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juice, garlic and blend it together. It's very, very fresh. You can use

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it for a sauce for a fish. Keep a jar in your fridge so if you have

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friends coming round. You can make bread at his cook school. I'll

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probably flop at this, but I'll be like, come round and I'll do it.

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What's amazing is that it's so light in its texture. I'm not

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sitting here thinking, I'm bloating up. It's amazing. You can't make

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light bread with a dense dough. That makes sense. Sounds good to me.

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You can join us here at the table some time in the series tasting

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food like this. Write to us with your name, address and day time

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Later on, Tristan has a great dinner party recipe. If you have

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three weeks to buy and prepare it, you are OK. What is it again?

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Lobster a-la-faff. Now to Sardinia to catch up with Rick Stein. He's

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up the mountains meeting a very I think it said, "Tourists,

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I suppose it's a bit like in Scotland you see, "English, go home."

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Or in Monty Python's Life Of Brian,- "Romans, go home."

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Do they still kidnap tourists here?- I don't know.

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When it comes to shearing, the shepherds help each other by going from farm to farm.

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It's as if I'm stepping back in time, but it's like that a lot in Sardinia,

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but not on the Costa Esmeralda.

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Lussorio Puggioni is heating up the sheep's milk, putting in rennet- and leaving it for a while

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before the next stage of separating the whey.

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It doesn't take long for the milk to set and form curds.

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LAUGHTER

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LAUGHTER

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I was brought up on a farm, but they gave up using these clippers in about 1958.

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I remember one of the chaps on the farm called Charlie.

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My eldest brother was being naughty- and he pinched him

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and he pinched him so hard that he actually pinched through his shorts

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because his hands were so strong from working the clippers.

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I'm just thinking this is a basic "how to make cheese" lesson,

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but I've been in enormous factories- wearing hair nets and white coats

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and I must say I know which cheese I would prefer to eat.

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I just love this. It's stirred with a branch.

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It cuts up the curds absolutely perfectly.

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I've said this before, but I'm always mesmerised by people- doing things with their hands

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with extreme expertise. I could watch him for ever. It's so relaxing.

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There's nothing new in cheese-making. It's an age-old way of preserving milk

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which goes back 10,000 years when sheep and goats were first domesticated and put in herds.

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There's even cave paintings of cheese-making. It's that old.

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HE SPEAKS IN ITALIAN

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He was saying that he just loves making cheese. He's been doing it all his life

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and he loves being in contact with his animals.

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In Britain, in most cheese-making, the whey is probably fed to pigs,

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but here they make a second cheese,- ricotta, which means "recooked".

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

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Fresh ricotta you must eat within 24 hours. Absolutely delicious.

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I was also noticing that he is so scrupulous in his cleanliness in making this cheese.

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Not only is he so expert, but everything is perfectly clean. He totally understands what he's doing.

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After half an hour, the ricotta is just about ready.

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This is a culinary first for me. We've all had ricotta,

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

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

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It's creamy and delicate. It doesn't taste like cheese. It just tastes like a lovely pudding.

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

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Now I want to cook with the pecorino and I'm going to make a spaghetti carbonara.

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This really hard cheese is perfect for it. The other thing is a good chunk of pancetta.

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Pancetta is very like bacon, of course,

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the subtle difference being that it's cured for longer.

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It's salted and hung up in drying sheds, like Parma ham,

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for longer than bacon and has a more concentrated flavour.

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It's absolutely essential in a load of Italian dishes.

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It gives out a lovely, meaty, salty flavour in the background.

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Just chop it into chunks or lardons

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or, as they say in Italian, cubetti - little cubes.

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

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Don't mess around with the paper or get a knife, just go...

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like that. Macho stuff!

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There's loads of stories as to where carbonara comes from, but the one I like most

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is from the Second World War when all the GIs were over in Rome.

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They had loads of bacon and eggs and the Italians acquired them in a legal or illegal way

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and came up with this dish - bacon, eggs and pasta.

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With the pancetta, I put in about three cloves of chopped garlic,

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a good fistful of parsley and spaghetti which goes straight into the pan.

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And another little tip I picked up in Italy, they often use a bit of the cooking water of the pasta

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just to make a bit of sauce.

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Perfect.

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Another strong contender for the origins of this dish goes back to the days of charcoal burners

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who worked outside the walls of Rome.

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It's said they cooked bacon, eggs and cheese on their hot shovels,

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hence charcoal, carbon, carbonara.

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This is nearly as popular as spaghetti bolognese,

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but it's much more typical of Italian pasta dishes because it takes no time to make.

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I met this Italian chef not so long ago from Rome who said,

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"Never use Parmesan or cream in carbonara."

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I was a bit embarrassed because I was used to using both.

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I said, "Is it all right to use Sardinian pecorino?"

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"Yeah," he said, "but never cream."

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Next to pecorino in importance in Sardinian food is this.

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That

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That carbonara

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That carbonara looked

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I've been in the Mediterranean too this week in Crete where you

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couldn't move for things that aren't covered in olive oil. They

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deep free everything! I'm going to do a simple soup which is roasted

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tomatoes. Honey is everywhere as well in Crete. I thought I would do

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a Roweed tomato soup, quick and simple with oregano. I know you

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don't like raw tomatoes, that's why I'm going to cook them, Beverley

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Knight, before you look at me like I've done something wrong. We'll

:27:19.:27:24.

cut them in half, then I'll roast them with oregano. Herbs are all

:27:24.:27:28.

over the place in Crete, a lot of them are dried, but if you can get

:27:28.:27:34.

the fresh ones, brilliant. Honey and olive oil in there. They eat

:27:34.:27:39.

more olive oil per person than anywhere else in the world. Wow!

:27:39.:27:45.

Crete. They have the lowest heart disease, cancer rates. Amazing diet

:27:45.:27:51.

they've got. Did they have butter, James? They did, but this is the

:27:51.:27:57.

only show where I'm not using any butter. Wow, a round of applause.

:27:57.:28:02.

See if you can do that, I doubt it, I don't believe that. Honey over

:28:02.:28:09.

the top. Greek olive oil poured over the top, rested in the oven.

:28:09.:28:13.

Do the different olive oils from different origins have different

:28:13.:28:19.

tastes? Greek olive oil is low in acidty, but very low in pepper and

:28:19.:28:25.

flavour. You can buy it in the darkened jars. That's what we want.

:28:25.:28:31.

These bred rufbgs are everywhere. We want this. -- rusks. Singing in

:28:31.:28:36.

in your blood, because you were in church, you sang? Yes. You started

:28:36.:28:40.

writing songs when you were 13? They were absolutely rubbish of

:28:40.:28:44.

course, no good to anybody, but it was to, I guess, starting the

:28:44.:28:48.

practise of creating, composing, understanding what makes a song

:28:48.:28:52.

from what makes rubbish, but the more you do it, the better you get

:28:52.:28:57.

at it and I'm glad I started young. It happened for you quite quickly

:28:57.:29:03.

didn't it, 19 years old you got spotted? Yes, got spotted at 19,

:29:03.:29:08.

was about to go off to uni, was spotted singing in a club in

:29:08.:29:12.

Wolverhampton, eventually signed the deal in my final year of uni

:29:12.:29:18.

and yes, it just took off with the first song. The first song became

:29:18.:29:22.

an underground club hit. I found myself in the weird position of

:29:22.:29:27.

having to write my disitation and write my first album at the same

:29:27.:29:30.

time! One thing I found amazing about your career is the longevity

:29:31.:29:36.

of it, 16 years you have been doing it and still selling the same

:29:36.:29:41.

amount of records. There's not a lot of people that can do that?

:29:41.:29:45.

There's been luck, but a lot of graft as well. Part of what's kept

:29:45.:29:49.

me going is just, I'm a music fan, first and foremost. I love what I

:29:49.:29:55.

do and hopefully that shines through in everything that I do.

:29:55.:30:02.

Because you went on countless tours, but you've supported Take That and

:30:02.:30:05.

Prince, that must have been fantastic. That was the big gig at

:30:05.:30:12.

the 02 wasn't it? It was. What was that like?! Oh, my gosh, it was

:30:12.:30:18.

incredible. To be there with your idol of all idols, he's my ultimate

:30:18.:30:23.

idol. To not only open for him but then do his aftershows and end up

:30:23.:30:28.

on a plane in his house singing for him, and, you know, others in the

:30:28.:30:32.

room at big parties and stuff, that was quite incredible. I never

:30:32.:30:36.

thought someone like me from modest old Wolverhampton, that would

:30:36.:30:40.

happen to me. But you did that as your specialist subject in

:30:40.:30:46.

mastermind as well, didn't you? that was my subject. You are

:30:46.:30:51.

getting like a stalker now. anorak. I thought, if I win this

:30:51.:30:56.

show, what do I know about Prince, let me talk about that. Mine would

:30:56.:31:04.

be better, my subject. We noticed you are a butter fan. We'll top the

:31:04.:31:09.

tomatoes in. Sauteed off onions and garlic, they get roasted off in the

:31:09.:31:13.

pan as well. I've warmed it on the stove to get it caramelised into

:31:14.:31:20.

the blender and all in together. It happened quite quick for you, so

:31:20.:31:28.

did the awards keep coming quick. You won a MOBO for your second?

:31:28.:31:33.

Then you got another? Yes, I got the treble. You don't expect those

:31:33.:31:39.

accolades to come quickly. You have to earn them, but I was fortunate.

:31:39.:31:43.

It came after the second album and opened me up to the mainstream.

:31:43.:31:47.

That was when the British media at large started to take notice of me

:31:47.:31:52.

and what I was doing. That really did help. It kick started

:31:52.:31:59.

everything for me in a really big way. This is what you are about to

:31:59.:32:04.

do, launch your seventh album? This is your own label as well?

:32:04.:32:09.

That's right. How nervey is that? The music industry's changed now.

:32:09.:32:13.

It's much more instant I suppose, you can get it out there quicker?

:32:13.:32:16.

Absolutely. It's difficult because you have got to really work hard to

:32:16.:32:19.

make people aware of the fact that you've got a record out there, but

:32:19.:32:22.

it's so gratifying because you've got the creative freedom to do what

:32:22.:32:27.

I want, I'm the boss of the label, so I get to make all those

:32:27.:32:31.

decisions myself. But, you know, you've got to graft and yes,

:32:31.:32:34.

seventh album, can't wait. Something different for you. I was

:32:35.:32:40.

listening this morning and last night as well. You've got all the

:32:40.:32:43.

tracks, George Michael, a track from his previous album. That's

:32:44.:32:49.

right. Is that what you wanted, a pick 'n' mix? I wanted to make

:32:49.:32:54.

great British soul album, not songs I've written, so that's where the

:32:54.:32:57.

unusual thing is, because I'm known for writing my songs, but I wanted

:32:57.:33:00.

to celebrate the great British tracks that enabled me to have my

:33:00.:33:05.

own career and gave me my start. So there is a pick 'n' mix, George

:33:05.:33:13.

Michael, then there's more unknown people. Soul-to-soul as well?

:33:13.:33:19.

Absolutely. So when you were in your record shops, I was listening

:33:19.:33:27.

to soul-to-soul on the dance floor, Roach ford and Cuddly Toy. Strictly

:33:27.:33:32.

Come Dancing me! Cider and black! You were there. I was rocking when

:33:32.:33:38.

I was 17. Sorry, 18! I was... Younger. Anyway... I wanted to

:33:38.:33:42.

bring that feeling back, you know, I remember that, I love that song,

:33:42.:33:46.

then there's a whole bunch of kids that don't even know the songs so I

:33:46.:33:50.

thought, let's celebrate British soul music together. One track that

:33:50.:33:57.

I did point out on there was a Lewis Taylor track? Yes.

:33:57.:34:01.

mentioned on the album that he's the unsung genius. It is an

:34:01.:34:05.

incredible track and when you go online and see the previous stuff,

:34:05.:34:11.

it's amazes. Absolutely. Where are you Lewis?! He's just a great

:34:11.:34:16.

example of what we do over here, you know, great innovation. Is he a

:34:16.:34:23.

British artist? British from North London, yeah. Where are you!?

:34:23.:34:26.

Certain songs, because I looked him up as well, certain songs that you

:34:26.:34:34.

will recognise as well. Yes, the first single, Mama Used To Say.

:34:34.:34:37.

Everyone knows that, I remember that when I was nine or ten, I

:34:37.:34:42.

loved him and the track, that's got to go on the album, it's a dead

:34:42.:34:47.

cert. Is that your first kick off single? Yes, for Soul UK and I'm

:34:47.:34:52.

just so excited about having this album out there, yeah. The single

:34:52.:34:59.

is out on 27th? June, yes. Album out when? On the 4th July. So,

:34:59.:35:03.

great British album out on the American Independence Day. With a

:35:03.:35:08.

tour lined up for later on in the year? In November, yes. Playing at

:35:08.:35:12.

the Albert Hall as well. So excited about the Albert Hall. If you can't

:35:12.:35:16.

wait, I've got a DVD in there as well. She's flogging it. Like a car

:35:16.:35:21.

bat sale here, we've got everything! A little bit of...

:35:21.:35:28.

yes, yes. Greek Basil on the top. This looks good. Creme fraiche and

:35:28.:35:35.

this crusty bread. That they use to make Dakos which started life as a

:35:35.:35:39.

big roll, but because I brought it back from Greece and it got crushed

:35:39.:35:44.

in the hold in my bag in-between my socks, not that that should put you

:35:44.:35:53.

off or anything! Sock flavoured soup. Right! OK, let's see. Cooked

:35:53.:35:58.

tomatoes with honey, roast in the oven with lots of olive oil, no

:35:58.:36:03.

butter, no cream. That is actually insate. That is fantastic! Not bad

:36:03.:36:07.

in eight minutes. Wow, I mean brilliant. You could serve it with

:36:07.:36:12.

this fancy bread or you could have my crusty brown, bit of dust,

:36:12.:36:16.

that's what's on there. Beverley could be facing food heaven, sea

:36:16.:36:20.

bass, cover a fish in sea salt and roast it with a great summer salad

:36:20.:36:25.

of broad and runner beans, with parsley shallots, gem lettuce,

:36:25.:36:30.

finish it off with mustard and lemon vinaigrette with croutons. Or

:36:30.:36:38.

she could be facing sardines, boned and grilled on tomatoes and olives,

:36:38.:36:42.

finished off with oregano and a drizzle of olive oil. Simple but

:36:42.:36:46.

delicious. Some of our guys in the studio get to decide Beverley's

:36:46.:36:52.

fate today. Sea bass or the little tiny sardines? The sardines remind

:36:52.:36:59.

me of Britney, straight from the boat on to the barbecue. --

:36:59.:37:03.

Brittainy. It's Beverley Knight. Sardines you are sticking to. What

:37:03.:37:09.

about you? I like both, but the sea bass sounds amazing. 1-1 at this

:37:09.:37:13.

rate. You will have to wait until the end of the show before you find

:37:13.:37:22.

out the final result. More Indian from am June Annan. She's selling

:37:22.:37:26.

from am June Annan. She's selling tasty Keralan Street Food.

:37:26.:37:32.

Kerr la lies in the south-west of India and is one of the most

:37:32.:37:35.

popular holiday destination force the British. Many have migrated to

:37:35.:37:38.

Liverpool in the last ten years to work in local hospitals. Liverpool

:37:38.:37:45.

is also the home of Lynn Mitchell, and a family who love singing. She

:37:45.:37:51.

and husband John have two daughters, Jan and Wendy. Jan lives with them

:37:51.:37:54.

and when Wendy visits with the grandchildren, the family get

:37:54.:37:59.

together for a curry. I haven't got any knowledge of Indian food. Well,

:37:59.:38:03.

cooking it, no, but eating it, yes. Lynn's got a huge challenge ahead

:38:03.:38:07.

of her. She's not only got to learn to cook some completely new recipe,

:38:07.:38:11.

but also try to cook up enough to sell at Liverpool's biggest farmers

:38:11.:38:18.

market to raise money for charity. Coconut is a key ingreed yant and

:38:18.:38:24.

back in my kitchen I'm using it to make coconut chicken fry --

:38:24.:38:28.

ingredient. This is simple, brown the chicken, in goes the coconut.

:38:29.:38:32.

We don't like to use too much oil, we are conscious of it. Once the

:38:32.:38:40.

oil is hot, I'm adding six cardamom pods, two cloves and a large Shard

:38:40.:38:45.

of cinnamon. A large onion. That looks like a lot, but I'll put it

:38:45.:38:50.

all in. A chopped two inch piece of ginger, six cloves of garlic, three

:38:50.:38:55.

whole green chillis and 12 fresh curry leaves. That will go in with

:38:56.:38:58.

curry leaves. That will go in with the chicken. I would always use

:38:58.:39:02.

chicken on the bone for this dish with the skin removed so that the

:39:02.:39:06.

spices can permeate the flesh, almost enough water to cover it,

:39:06.:39:16.

then add salt, black pepper. Then I'm simply going to let it cook for

:39:16.:39:20.

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

:39:20.:39:25.

brown the chicken in the sauce as it reduces. To finish the dish off,

:39:25.:39:31.

I'm adding lots of freshly grated coconut, the juice of half a lemon

:39:31.:39:37.

and finally, some fresh chopped coriander. Chop the stalks off?

:39:37.:39:42.

always on. They have more flavour than the leaves perhaps. In a way,

:39:42.:39:48.

they add texture and flavour and a bit of crunch, they don't wilt. And

:39:48.:39:53.

this is done! Let's dish some up and get stuck in. I'm impressed.

:39:53.:40:01.

Have a go. Mmm. Very gorgeous, isn't it?! I love it. When the

:40:01.:40:06.

weather is like this, I really love cooking Keralan food because it

:40:06.:40:13.

reminds me of my holidays there, beaches and palm trees, happy

:40:13.:40:17.

holiday food. It's not a curry, it will be a fish in a sauce, wrapped

:40:17.:40:22.

in a tortilla, so that when people come to the farmers' market, they

:40:22.:40:27.

can carry it and walk away eating it. Mustard seeds. I'll let the

:40:27.:40:31.

onion brown, then adding small pieces of ginger and two large

:40:31.:40:36.

cloves of ginger and curry leaves. If I could ask you to chop those

:40:36.:40:42.

and I'll put the spices in. Turmeric. A quart quarter of a

:40:42.:40:47.

teaspoon. Coriander powder. Chilli powder. You don't like it too hot,

:40:47.:40:53.

do you? No. A bit of chilli powder. I'm adding two fresh chopped

:40:53.:40:58.

tomatoes and a little bit of grated coconut. I buy it frozen. It's my

:40:58.:41:05.

cheat. I learned it from a lady in south India, if it's good enough

:41:05.:41:10.

for her, I figured it was good enough for me. Now some water and

:41:10.:41:14.

that will cook for about ten minutes to really bring out the

:41:14.:41:23.

flavours. We are going to add the fish in. I chose salmon. We are

:41:23.:41:28.

selling this food at this fayre and I want everyone to try this because

:41:28.:41:32.

they like salmon. After adding the juice of the lemon, it needs to

:41:32.:41:36.

cook for a further final five minutes. Let's wrap it up. Ever

:41:36.:41:42.

used tortilla rolls? Yes. A bit of lettuce which goes really well with

:41:42.:41:48.

the fish. Big chunky pieces of salmon. I thought for some added

:41:48.:41:52.

texture, some peanuts, which I bought already salted. Time to have

:41:52.:41:59.

a try. Please try and let me know what you think. Can't wait. Whoops.

:41:59.:42:07.

We'll give 'em plates! It's 7am object day of the farmers'

:42:07.:42:10.

market. I don't know how I'm going to do all this today. She wants to

:42:10.:42:14.

make a good sum of money for charity so I hope she gets it right.

:42:14.:42:24.
:42:24.:42:33.

all right, it's going OK. I'm a bit scared. Really? You look very

:42:33.:42:41.

organised. Mmmm. Mmm. That's amazing. Oh, good. It's perfect.

:42:41.:42:44.

Fantastic. Lark Lane market has been running for two years, opens

:42:44.:42:49.

for one day a month and has over 5,000 visitors coming to buy the

:42:49.:42:53.

local produce on offer. Lynn's taken up a stall here for

:42:53.:42:59.

the first time, offering home-made curry. Are we excited or nervous?

:42:59.:43:04.

Nervous. We are going to have such a good time. Never cooked outside

:43:04.:43:10.

before. No? No. But you are a natural. Despite Lynn's hard work,

:43:10.:43:18.

people are still hesitant. Come and try some lovely Keralan food. Don't

:43:18.:43:28.

be shy. That smells fantastic. we interest you in some Indian food

:43:28.:43:36.

from Kerr la. We need a hard sell. Food, glorious food, come and try

:43:36.:43:42.

some lovely Karalan food. It's worked. That seems to have paid

:43:42.:43:48.

off! Two of those, please. Do you want

:43:48.:43:56.

to try one? Go on then. What can we tempt you with? Is it nice? It's

:43:56.:44:04.

lovely. Beautiful. Got a nice kick to it. Very subtle, not too spicy

:44:04.:44:09.

at all. Nice. Got quite a kick. Lovely. Excellent, but very hot.

:44:09.:44:18.

Lynn's food is really taking off and the money's rolling in. Get

:44:18.:44:25.

some more wraps out here? Quicker. Just cook will ya!

:44:25.:44:30.

I think that might be the last portion. Thank you. Thank you.

:44:30.:44:35.

Thank you. Thank you. Thank you. Thank you very much, love. Bye.

:44:35.:44:38.

1.30pm, all the food has sold out and we couldn't have had a better

:44:38.:44:44.

morning. Lynn's efforts have raised �120 for charity and she's ecstatic.

:44:44.:44:50.

What do you think? Fantastic. do you feel? Can't believe it. I

:44:50.:44:55.

feel elated. That's gone so well. And we sold everything. And so

:44:55.:45:01.

easily. Hope you enjoyed it? Every bit of it. I've learned so much.

:45:01.:45:05.

Especially about the spices. I'll make a proper curry and invite you

:45:05.:45:13.

to dinner. Oh, thank you! You can see more recipes from Anjum

:45:13.:45:18.

on next week's show. Still to come, Nigel Slater is using up his

:45:18.:45:22.

leftovers today, turning cold roast chicken into a tasty cous cous ISA

:45:22.:45:27.

lad, then transforms mash potato into bubble and squeak with a

:45:27.:45:32.

coriander cream sauce. Keith Floyd is in France today using a large

:45:32.:45:36.

restaurant kitsch tonne test his culinary skill with an untried

:45:36.:45:40.

liver and dumpling recipe under the gaze of a top French chef. Richard

:45:40.:45:46.

may be award-winning bretd maker, but don't want to accept any half-

:45:46.:45:52.

baked omelettes -- bread maker. It's cracking me up! Hope he

:45:52.:45:56.

doesn't crack under pressure! The omelette challenge is coming up

:45:56.:46:04.

live. That is later on. What will we cook with Beverley at the end of

:46:04.:46:08.

the show? Sea bass is food heaven or sardines is food hell. Are you

:46:08.:46:12.

going to two for the King of all fish or the sardines? It's the King

:46:12.:46:18.

of the Queen for me, isn't it. simple, sea bass or sardines?

:46:19.:46:23.

kill me, Beverley, sardines! Cooking next is the genius behind

:46:23.:46:27.

the stoves of the award-winning restaurant Launceston Place,

:46:27.:46:31.

Tristan Welch. I know you want to get straight on to this. The name

:46:31.:46:41.
:46:41.:46:42.

of the dish? Well, we call it lobster a-la-faff. Your traditional

:46:42.:46:45.

dish? It's not on the mean yew because it's a special. Served as a

:46:45.:46:49.

special. In here we have a whole cooked lobster and we are just

:46:49.:46:54.

popping it into some white wine ard we are going to roast that in the

:46:54.:47:03.

oven. I have scallops. This will be made into a tort Leeny. We'll use

:47:03.:47:13.
:47:13.:47:13.

the Juan tan wrappers -- Tortelinni. What is next? The lobster in the

:47:13.:47:17.

oven? Yes because it permeates with the white wine beautifully and it's

:47:17.:47:20.

the base of the fantastic sauce. We are going to take the lobster,

:47:20.:47:24.

crush it, get all the lovely flavours into the sauce. I'm going

:47:24.:47:32.

to use this as well, a wild sea herb called orak, very much like

:47:32.:47:40.

spinach, tastes like it. It grows like sand fire? Yes, a bit further

:47:40.:47:44.

in the bushes and beautiful sea flavour. What is the name of it

:47:45.:47:53.

again? Orak. Fry some of that off in butter. Have a taste of that. A

:47:53.:47:59.

very under used herb or vegetable in fact. My producer doesn't get

:47:59.:48:05.

out much, he said it's the name of the computer for Blake's Heaven.

:48:05.:48:10.

Doesn't taste similar to it. Doesn't get out much! Scallops here.

:48:10.:48:17.

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

:48:17.:48:21.

bit. Three scallops in there, half an egg white. Use the yolks in

:48:21.:48:31.
:48:31.:48:36.

there. A bit of cream. Salt and pepper. That gets blended for a bit.

:48:37.:48:43.

All the floifr flavours go into the lobster on both sides -- flavour.

:48:43.:48:53.
:48:53.:49:04.

stuff. At the restaurant, we roast them off and make a stock with it

:49:04.:49:10.

and use that for another one of our signature dishes.

:49:10.:49:20.
:49:20.:49:23.

L take the lobby out. I'm using these won ton wrappers out. Put a

:49:23.:49:27.

bit of cream in there as well and let that reduce down. We are going

:49:27.:49:30.

to chop it up and put it back in. Do you want me to chop that? Yes,

:49:31.:49:35.

that would be lovely. In the restaurant, remake an oyster cream

:49:35.:49:41.

and blend it with that. Even more faff? Yes, exactly, enough grief

:49:41.:49:45.

already, so I thought, what the hell. Prepping the lobster, I need

:49:45.:49:53.

some of the lobster meat. The lobster sauce as well. We make this

:49:53.:50:01.

all to order as well. Never tryed this before, I have to

:50:01.:50:07.

say. Change your life, mate. Is it from the UK? The Kent coastline,

:50:07.:50:13.

but also some Norfolk coastline as well. It tasted amazing raw when we

:50:13.:50:23.
:50:23.:50:27.

tried it. Great in salads. Very poisonous raw. Only joking!

:50:27.:50:37.
:50:37.:50:39.

what have I done to the music world. I'll finish this off with sea

:50:39.:50:45.

persay. We have a bit of egg yolk there just on two sides. Grab our

:50:45.:50:52.

little bit of scallop. A touch of lobster. Place that on there. Fold

:50:52.:50:59.

that over. Press down the edge. Then around your finger, just fold

:50:59.:51:07.

that over. A bit of egg. There we are. They're your little

:51:07.:51:13.

tortellinis. Easy as that. Lovely. I wish the rest was as easy as that.

:51:13.:51:20.

So what are we doing now? Just put fish stock and tomato puree. In the

:51:21.:51:28.

restaurant, we use lobster stock. We'll simmer that gently. Normally

:51:28.:51:35.

leave it for ten or 15 minutes, leave nit the pan. How many of

:51:35.:51:41.

these do you want? One or two is absolutely fine. You have got a

:51:41.:51:45.

busy summer? Not only your restaurant, but is it next month

:51:45.:51:51.

you are doing this barbecue thing? Yeah, yes. Tell us about that?

:51:51.:51:58.

was asked to do the National Barbecue Competition and last week

:51:58.:52:03.

was the semi-finals at Taste of London and we won the highest

:52:03.:52:06.

scoring semi-finalists so we are through to the finals. It's a

:52:06.:52:11.

lovely method of cookery, a slow roast. We are using buffalo, slow

:52:11.:52:18.

roast buffalo. I don't want to give too much of the game plan away

:52:18.:52:23.

because my competitors might be watching. The flavour from the

:52:23.:52:27.

coals... It's not the competitors you have to worry about mate, it's

:52:27.:52:32.

me, because I'm the chairman of the judges. Only joking! Why didn't

:52:32.:52:37.

people tell me this. I just want the sausage and mash. So you are

:52:37.:52:42.

the judge? One of them, yes. If I would known, I would have brought

:52:42.:52:50.

an envelope! That's the way he operates isn't it?! I'll crush

:52:50.:52:55.

these. Lovely shirt you are wearing today, James. Thank you very much.

:52:55.:52:59.

What is going on with this press? This is old school way of cooking.

:52:59.:53:08.

The French are so familiar with this sort of way. This is done in a

:53:08.:53:14.

way that it takes the blood out. This is one of the most beautiful

:53:15.:53:19.

ways of extracting flavours out of things. You can use a blender, but

:53:19.:53:24.

you get a chalkiness when you put the bones in. Put all the lobster

:53:24.:53:29.

bones in there and you have to wait for the crack now. There we are.

:53:29.:53:37.

did warn you, didn't I! Yes now know where the faff comes from.

:53:37.:53:45.

Sounds like one of Richard's loaves. Just the shells in here? Yes,

:53:45.:53:49.

the flavour is in there. This is where the start of the faff happens.

:53:49.:53:54.

Ready, steady, one last push, just for the flavour. Good for drying

:53:54.:53:59.

out your shorts when you come out the pool! Look at all that

:53:59.:54:05.

beautiful flavour. That's it?! that is worth it. Don't take it out.

:54:05.:54:09.

That's it. You may say that's it, but when you taste it, you are

:54:10.:54:18.

going to say "that is IT"! I have my tortellini here, cook this in a

:54:18.:54:21.

bit of stock. Pour that lovely juice into the stock as well. All

:54:21.:54:26.

that flavour there. That's not on the recipe. That goes in there.

:54:26.:54:30.

These are done for how long? About the same time it takes me to...

:54:30.:54:36.

About a minute or two? Yes. Butter in there. We may pop it into a pan

:54:36.:54:42.

to speed it up. But it's lobster juice, butter, done. Put it in this

:54:42.:54:50.

one to speed it up? Yes. There we are. Look at that. Pop in the

:54:50.:54:57.

lobsters in there like so to help warm up. And which might have

:54:57.:55:05.

actually made it. So hungry. Don't forget all the recipes are on the

:55:05.:55:13.

website - oops - that nearly got me. They're on the website. Go to

:55:13.:55:19.

www.bbc.co.uk/saturdaykitchen. I didn't think we'd make it but we

:55:19.:55:22.

are there. I didn't think we would, but we are here. Pop that into the

:55:22.:55:26.

pan in and get that moving a bit. The sauce is reducing down. It's

:55:26.:55:29.

gone a beautiful colour and that's a pure, clean flavour of lobster.

:55:29.:55:34.

That's why I love this dish so much. And the sauce, I mean, it's got a

:55:35.:55:41.

fantastic flavour. I mean, you... It might not be... Stop yapping and

:55:41.:55:48.

let me taste it. Makes a difference. The creamed Orak goes on like so.

:55:48.:55:54.

It's a famous way of prepare ago lot of things in France, a lot of

:55:54.:55:59.

traditional-style restaurants? They press it and thicken things at

:55:59.:56:04.

the table, a very classic way of doing it. Serve the leg afterwards

:56:04.:56:08.

in a salad which is beautiful as well. We used to serve that as well

:56:08.:56:17.

actually. Maybe we'll put it back on. In you go. Lovely tortellinis.

:56:17.:56:23.

Are you really a judge for this barbecue thing? Yes. He's worried

:56:23.:56:29.

now. Why didn't they tell me this in rehearsal, you wait until we go

:56:29.:56:32.

live. Those tortellinis look beautiful, James. Yes. Some of this

:56:33.:56:37.

sauce, you can blend it up and make it look nice and frothy if you want

:56:37.:56:43.

to add that bit of extra faff, but if I do, I think James will not

:56:43.:56:48.

like it. A lovely flavour to finish it off there. What did you think of

:56:48.:56:58.
:56:58.:57:00.

the sea purse? Lovely. Free, take foreign the coastline! Lobster a-

:57:00.:57:03.

la-faff or poached in white wine sauce. Good luck if you are going

:57:03.:57:10.

to do that tomorrow! Looks good. I know that it tastes

:57:10.:57:14.

worthy of the effort. In we go. Have a seat over here. Thank you

:57:14.:57:20.

very much indeed. Dive into that. Fabulous. Wow, let's have a go.

:57:20.:57:26.

Leave some for us. I can't promise to leave anything for anyone else.

:57:26.:57:32.

The scallop mouss and the lobster in there. Do do you use dry white

:57:33.:57:35.

wine? Yes. So much natural sweetness in lob str, yes. You will

:57:35.:57:42.

be lucky if anybody else gets this. Lets's see what Susie's chose Tongo

:57:42.:57:52.
:57:52.:57:54.

with the terrific lobster. -- chosen to go with the terrific

:57:54.:57:58.

lobster. The lobster extravaganza is a special occasion dish and

:57:58.:58:02.

deserves a special wine to drink with it. If money was no object, I

:58:02.:58:06.

would be headed straight for white burgundy such as this, which is

:58:06.:58:10.

rich, nutty and full of the complexity and finesse that

:58:10.:58:14.

Tristan's dish needs. But I don't think I can stprech my Saturday

:58:14.:58:18.

Kitchen budget that far. -- stretch. I'm looking for a wine with a

:58:18.:58:23.

similar taste but one that's not so expensive and here it is. The 2009,

:58:23.:58:31.

Hautes-Cotes De Beaune, which is also from burgundy's famous Cote

:58:31.:58:39.

Dor, but from a wider area, so it's not so expensive. Burgundy's big

:58:39.:58:44.

names will always be pricey, but if you look from a less well known

:58:44.:58:49.

wine from a good vintage, such as 2009, you can get great value for

:58:49.:58:54.

money. This doesn't smell fruity, more roasted nuts and buttered

:58:54.:59:03.

toast. That has a creamy texture that will compliment the rich

:59:03.:59:07.

lobster meat and cream perfectly. It also has lovely acidty and it's

:59:07.:59:11.

the freshness that allows the delicate flavour of the shellfish

:59:11.:59:15.

and sea greens to shine through. Tristan, this really is a desert

:59:15.:59:20.

island dish for me and here is one of my desert island stars of wine

:59:20.:59:26.

to drink with it. What do you reckon? Good enough to be on a

:59:26.:59:31.

desert island with? I would quite happily be stranded with this dish.

:59:31.:59:35.

You wouldn't get much with this lot though because this is all I've got

:59:35.:59:40.

left. The outer casing of a shell. Was it worth the faff? More than.

:59:40.:59:46.

Is it a good wine to go with it? A great combination. The match is

:59:46.:59:53.

perfect. Fantastic job. Bargain at �8.82, which is about 8.82 euros at

:59:53.:00:00.

the moment. You could join us at the chef table in the series, just

:00:00.:00:10.
:00:10.:00:14.

write to us with your name, address, some simple supper ideas and today,

:00:14.:00:24.
:00:24.:00:24.

and finding the remains In my book, leftovers should be

:00:24.:00:30.

With all this chicken, I'm going to make a salad for Monday night.

:00:30.:00:33.

But not just one of those salads

:00:33.:00:35.

that's a bit of leftover meat and a few leaves,

:00:35.:00:38.

but something really interesting.

:00:38.:00:39.

I want it to have some substance to it.

:00:39.:00:41.

I could use rice or lentils or cracked wheat,

:00:41.:00:45.

but I'm actually going to use couscous.

:00:45.:00:48.

So my Monday night supper

:00:48.:00:51.

is a warm chicken salad with couscous.

:00:51.:00:55.

As my main ingredient is the leftover chicken,

:00:55.:00:58.

it's really going to need some help to make it into a tasty dish.

:00:59.:01:02.

Now, these are leftovers,

:01:02.:01:04.

and it's very important that they don't taste like leftovers.

:01:04.:01:08.

I want something very vibrant and very bright

:01:08.:01:11.

to really shake them up.

:01:11.:01:13.

So I'm going to make a dressing for this salad with citrus juice.

:01:13.:01:18.

Squeeze into a new bowl the juice of a lemon and two oranges.

:01:18.:01:22.

Add some oil and season with salt and pepper.

:01:22.:01:28.

I'm going to pour the dressing onto the couscous

:01:28.:01:32.

and just let that soak it up.

:01:32.:01:33.

To compliment the tangy dressing,add some good-sized chunks of orange.

:01:33.:01:40.

When you use leftovers,

:01:40.:01:42.

the whole generosity thing's very, very important,

:01:42.:01:45.

otherwise it looks mean and you're very aware

:01:45.:01:45.

that it's something you found lurking in the fridge.

:01:45.:01:49.

that it's something you found lurking in the fridge.

:01:49.:01:52.

I want them to be big, juicy pieces when I'm eating my salad.

:01:52.:01:56.

I always grow fresh herbs.

:01:56.:01:59.

Really easy to do and it makes such a difference.

:01:59.:02:02.

Chives and basil are ideal for this dish.

:02:02.:02:07.

If you like lots of basil or you like lots of coriander,

:02:07.:02:11.

then put lots in.

:02:11.:02:12.

It's your supper and it's up to you.

:02:13.:02:15.

Put everything into the same bowl and mix gently.

:02:15.:02:19.

It's that easy.

:02:19.:02:21.

But don't overmix.

:02:21.:02:23.

It's all about a lightness of touch.

:02:23.:02:26.

I'm quite happy with that, but I just feel it needs

:02:26.:02:30.

something very lush and green and fresh-tasting,

:02:30.:02:33.

and I've got some pea shoots outside.

:02:33.:02:36.

You can grow all sorts of fresh ingredients in pots

:02:36.:02:40.

that can make a real difference to your dinner.

:02:40.:02:42.

Sprouted seeds are one of my favourites.

:02:42.:02:44.

There's always been pea shoots for as long as there's been peas,

:02:44.:02:54.
:02:54.:03:26.

What

:03:26.:03:26.

What really

:03:26.:03:26.

What really make

:03:26.:03:29.

are the fresh elements are the fresh elements I've added

:03:29.:03:39.
:03:39.:03:53.

to it. Making the leftover chicken garden to grow veg. You can grow

:03:53.:03:57.

loads of things in pots. I was growing things in pots long before

:03:57.:04:01.

I had a garden. Balancing them on the window ledge. Then when I got a

:04:01.:04:07.

veranda, I started to put big pots outside. I was amazed at what you

:04:07.:04:11.

can actually grow, you start with herbs or a tomato plant, then you

:04:11.:04:20.

realise that you can grow almost Make sure the pots don't dry out,

:04:20.:04:30.
:04:30.:04:36.

you should end up with You know, I really don't mind

:04:36.:04:46.
:04:46.:04:46.

But I do like to use There's always something

:04:46.:04:56.
:04:56.:04:59.

potato I could make them into

:04:59.:05:04.

I always seem to have leftover mash in the fridge,

:05:04.:05:07.

so tonight I'm going to make bubble and squeak cakes.

:05:07.:05:16.

Simply add spring onions to a hotpan with a good wedge of butter.

:05:16.:05:23.

Add a drop of olive oil to stop the butter from burning.

:05:23.:05:33.
:05:33.:05:33.

I want something spicy to offsetthe sweet butteriness of the onions.

:05:33.:05:36.

Not hot, just something warm and aromatic.

:05:36.:05:39.

First up, some cardamom.

:05:39.:05:41.

Break out the black seeds and grind them finely.

:05:41.:05:44.

I'm using a pestle and mortar,

:05:44.:05:47.

but you could use a plastic bag and a rolling pin.

:05:47.:05:52.

Then follow with some coriander seeds and some cumin.

:05:52.:05:55.

I don't want these to be too fine.

:05:55.:05:57.

I don't want them to be ground to a complete powder

:05:58.:06:00.

because I want that nuttiness and that texture in there.

:06:00.:06:03.

I love coming across a bit of coarsely ground spice.

:06:03.:06:08.

I'm just going to pop those in.

:06:08.:06:15.

Cook everything together until the onion is a pale golden brown,

:06:15.:06:19.

but before they start to burn and crisp up.

:06:19.:06:23.

Mix in the mashed potato and make some little potato cakes.

:06:23.:06:33.
:06:33.:06:35.

I want them to get a little bitcrisp on the outside.

:06:35.:06:38.

So I put them back in the pan.

:06:38.:06:40.

These are wonderful with bacon.

:06:40.:06:43.

You can grill some bacon rashersor even one of those gammon steaks.

:06:43.:06:47.

And just have these on the side.

:06:47.:06:49.

Cook the cakes till crisp and brown on each side.

:06:49.:06:52.

Literally a few minutes, that's all.

:06:52.:06:56.

I could just serve these as they are but I fancy a little extra something.

:06:56.:07:03.

I'd like just some sort of sauce with those.

:07:03.:07:06.

It's got to be something that goes with the spices.

:07:06.:07:10.

Sometimes you go to so much trouble to make a sauce.

:07:10.:07:15.

And other times you want something that is just so simple.

:07:15.:07:19.

So I'm going to put

:07:19.:07:21.

some freshly chopped coriander and some cream into a hot pan.

:07:21.:07:25.

Pretty much all there is to it.

:07:25.:07:28.

Some herbs, some cream, some salt, some pepper.

:07:28.:07:37.

It's almost a cheek to call it a sauce.

:07:37.:07:47.
:07:47.:07:52.

The warm, aromatic spices in these cakes

:07:52.:07:55.

are what makes this dish so delicious.

:07:55.:07:59.

Don't shortcut the spices.

:07:59.:08:09.
:08:09.:08:15.

More

:08:15.:08:15.

More recipes

:08:16.:08:16.

More recipes from

:08:16.:08:21.

Time to answer your foodie questions. Each caller will help

:08:21.:08:26.

beside what Beverley will be having for lunch, -- decide. Not that

:08:26.:08:30.

she's not full enough already. First on the line is Maggie from

:08:30.:08:37.

Cambridge. Are you there? Yes. is your question? A new recipe for

:08:37.:08:42.

fresh rainbow trout. I'm presuming that's whole already is it? Yes. A

:08:42.:08:45.

lovely part of the world with I'm from, Cambridge. Trout, brilliant.

:08:45.:08:50.

I cooked a recipe on here a while ago now, it's on the BBC website,

:08:50.:08:55.

hot smoked trout, took a tray, a rack over the top, put the trout on

:08:55.:09:01.

top, a bit of oil on the top with a seasoning, put it on the gas and

:09:01.:09:05.

smoked for eight minutes. chippings from garden centres as

:09:05.:09:11.

well? Yes, absolutely, they have it all. I served with with a pea puree

:09:11.:09:15.

and fresh peas. If you can bake it in salt, hopefully I'll do that for

:09:15.:09:19.

Beverley at the end of the show, you can do that as well. Cook it

:09:19.:09:25.

for a bit less, cook it in sea salt and do it whole. Food heaven or

:09:25.:09:29.

hell at the end of the show? Food heaven please.

:09:29.:09:33.

Doing well, after I dropped that hint in! Robert from Rotherham.

:09:33.:09:42.

What is your question? A base forical Zoeny, please? -- for

:09:42.:09:49.

Calzone, please? Like I just did there, a bit of flour, yeast, flour,

:09:49.:09:57.

salt and water. Mix it together, like we showed you, if you go on

:09:57.:10:03.

the website, it's on there. Slide it in the oven. The same maize

:10:03.:10:08.

flour? Yes, or just white flour. The strick a pizza stone as well in

:10:08.:10:14.

your oven isn't it? Or a tray upside down, yes, don't put the

:10:14.:10:22.

dough straight on to a cold tray. The recipe is on the website,

:10:22.:10:29.

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

:10:29.:10:34.

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

:10:34.:10:38.

please. January fret Gretna, good morning. What is your question?

:10:38.:10:48.

I've got a lot of cold rabi, what can I do with it? I pickle mine

:10:48.:10:56.

with rice, wine, vinegar, sugar and at. - salt. What would you do with

:10:56.:11:02.

it? Thinly slice, pan fry it in butt iror oil, depending on how

:11:02.:11:07.

James feels... Haven't used butter yet. Pan fry it until it's golden

:11:07.:11:10.

brown, flip it over on the other side, pan fry it, touch of vinegar

:11:10.:11:16.

and chicken stock, leave it in and then put nit your fridge. It's nice

:11:16.:11:21.

cold in salads. Always needs that touch of vinegar, I feel. What dish

:11:21.:11:26.

would you like at the end of the day, food heaven or hell? Sorry,

:11:27.:11:33.

Beverley, but it's hell. 2-1 to food heaven. Let's get into

:11:33.:11:37.

business. The chefs battle it out against the clock and test how fast

:11:37.:11:42.

they can make a three-egg omelette. We'll get them on our orange board.

:11:42.:11:51.

The special ones are on the orange board. Richard is 50 minutes over

:11:51.:11:57.

here. But the usual rules apply. A three-egg omelette cooked as fast

:11:57.:12:07.
:12:07.:12:23.

as you can, ready, three, two, one, thing now, James. Quick, quick! I

:12:23.:12:30.

think both of these fellas have been practising. You missed. That's

:12:31.:12:34.

just butter. There's a bit of shell in there, I'm afraid. You are

:12:34.:12:40.

bigger than me, chef, so I'm not going to argue with you. There you

:12:40.:12:48.

go. This one. Look at that! picked that out. There's a lot of

:12:48.:12:58.
:12:58.:13:09.

the French call a baverse omelette. That can go back to your cook

:13:09.:13:15.

school on your fridge. You were a lot quicker. You were practising.

:13:15.:13:25.
:13:25.:13:25.

He's been practising. I can see it. 21.76 seconds. Rock on! He was

:13:25.:13:31.

definitely practising. Next to Mr Campbell there and Nigel. Tristan?

:13:31.:13:39.

Come on, now. Why do I always get so bothered about this? You started

:13:39.:13:44.

it, I was pretty relaxed. I spoke to his kitchen last night, he used

:13:44.:13:52.

300 eggs the last time he practised. That was two days ago! You did it

:13:52.:13:56.

in 19.5 seconds. Didn't do you any difference at all. But there you go.

:13:56.:14:01.

We've changed your photograph. Look at that, you look more like Dom

:14:01.:14:06.

Jolly every day. Look like you come ck back from Crete. Now, the

:14:06.:14:12.

majority of the callers have been going for heaven for Beverley, but

:14:12.:14:21.

the studio gest -- guests haven't decided. A tricky liver dumpling

:14:21.:14:25.

recipe for Keith Floyd now. They really don't make TV like this any

:14:25.:14:35.
:14:35.:14:35.

which is just a few miles FRENCH ACCENT:

:14:35.:14:39.

What I really like is this wrought-iron work celebrating the charcuterie -

:14:39.:14:44.

Now what has this building and the Statue of Liberty got in common?

:14:44.:14:47.

The answer is this man, who designed both the Maison des Tetes and the aforementioned statue.

:14:47.:14:54.

He's clutching a glass and bottle. A man RIGHT after my own heart!

:14:54.:15:01.

This is my new chum, Marc. Say hello, Marc!

:15:01.:15:07.

I'm going to make some liver dumplings - quenelles de foie.

:15:07.:15:13.

The dish is simple, but liable to go very wrong!

:15:13.:15:17.

This is minced raw pig's liver with some fried onion and bacon.

:15:17.:15:23.

It's a nasty, gungy puree, to which- I've added some salt and pepper.

:15:23.:15:29.

Moving over, you've got semolina flour there,

:15:29.:15:33.

and to your right, a couple of beaten eggs.

:15:33.:15:37.

Over here, some finely-fried chopped shallots, some nutmeg, and some finely-chopped parsley,

:15:37.:15:45.

and some breadcrumbs soaked in milk.

:15:45.:15:49.

Let me explain. All you do is mould those into little tiny...shapes,

:15:49.:15:55.

and steam them or boil them in barely simmering water. Delicious!

:15:55.:16:01.

But what will probably happen with me is that they'll explode,

:16:01.:16:06.

looking like the water-processing works you see beside motorways!

:16:06.:16:11.

What I have to do is put my breadcrumbs in...

:16:11.:16:18.

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

:16:18.:16:25.

I mix in a little semolina flour.

:16:25.:16:33.

A little bit of the onion and the parsley.

:16:33.:16:38.

Now we grate a bit of nutmeg in -

:16:38.:16:41.

noix de muscade.

:16:41.:16:43.

That water is probably boiling too fast behind me.

:16:44.:16:48.

Now this is where it's all, I'm sure, going to turn to rat.

:16:48.:16:53.

I'd have thought this needed to be a much drier, firmer mixture,

:16:53.:16:58.

but Marc, the chef here at the Maison des Tetes, assured me that was not a problem.

:16:58.:17:05.

I'll just have a swig, because this IS a very nerve-racking occasion.

:17:05.:17:12.

Now we'll see what kind of a fool I can make of myself, by putting this liquid mixture into here.

:17:12.:17:19.

It's bound to separate into...

:17:20.:17:23.

Oh, no, it's not. Look! Hey, it's working. Incredible!

:17:23.:17:28.

Now how do I get the damn thing off the spoon? I'm not very sure.

:17:28.:17:33.

Marc! Ou est le chef?

:17:33.:17:38.

Chef! Je suis dans le merde! LAUGHTER

:17:38.:17:44.

I'm hoping the chef's going to help me, because I'm in real trouble here.

:17:44.:17:51.

Qu'est-ce que je fais maintenant?MARC CHUCKLES

:17:51.:18:01.
:18:01.:18:02.

Est-ce que tu as assaisonne? Oui, tout est assaisonne.

:18:02.:18:07.

Il'y a du sel, poivre...

:18:07.:18:11.

This is just bad luck that I've screwed it up, but happily help is on hand.

:18:11.:18:18.

Now watch very carefully.

:18:19.:18:22.

Ah! You just tip them in. You must all the time... Wash the spoon? Yes.

:18:22.:18:30.

I see! So it's really rather like poaching eggs. It's very simple.

:18:30.:18:36.

All you need is 20 years experience- in a real French kitchen to whack them out like that.

:18:36.:18:43.

Now to make a little sauce to go with my dumplings,

:18:43.:18:48.

my little liver dumplings, which I taught him how to make earlier on.

:18:48.:18:53.

Come down close to the pot, where we've got finely-sliced shallots.

:18:53.:18:58.

We add some white wine from Alsace and put it onto maximum heat.

:18:59.:19:03.

Il faut le reduire, ca? Oui.

:19:03.:19:07.

Now we leave that to reduce, which will take a second or two.

:19:07.:19:12.

In the meantime, I shall begin to prepare these beautiful little liver dumplings on a plate.

:19:12.:19:20.

Tip them up that way - they look neater.

:19:20.:19:24.

I'm going to make these look superb. That's reducing nicely.

:19:24.:19:28.

These have been in simmering water for 12 to 15 minutes, by the way.

:19:28.:19:33.

Now it's no good me saying that's ready, cos it isn't.

:19:33.:19:36.

It's not ready, but there's almost no liquid left.

:19:36.:19:39.

Il faut etre presque sec. Oui. C'est lie avec l'oignon. Il faut mettre demi-glace. Bon!

:19:39.:19:44.

It's good to have someone who knows- what he's talking about on hand.

:19:44.:19:48.

This is what we call "demi-glace". It's a stock pot which has been reduced slowly...

:19:48.:19:56.

flavoured... and then thickened.

:19:56.:20:00.

If you want to make a demi-glace, look it up in a cookery book.

:20:00.:20:05.

This is now sufficiently reduced. Have a good look at how rich and thick it's gone.

:20:05.:20:12.

This is not "nouvelle cuisine". This is "ancienne cuisine"!

:20:12.:20:16.

It's good to enrich that with a little knob of unsalted butter.

:20:16.:20:21.

That will make the sauce very shiny.

:20:21.:20:30.

Now I just very gently beat in the butter.

:20:30.:20:34.

C'est bon comme ca? Bon. C'est bon pour l'assaisonnement? Oui.

:20:34.:20:39.

Maintenant une petite pouce de vin blanc. Maintenant? Juste un peu.

:20:39.:20:44.

I've to add a tiny drop, just to make the flavour come through.

:20:44.:20:49.

It's just to finish it off... and it does make a big difference.

:20:49.:20:55.

Spoon. Spoon. Il faut les napper?

:20:55.:20:58.

Oui, napper. Bien. Voila.

:20:58.:21:08.
:21:08.:21:09.

Here we have a little bit of tomato,

:21:09.:21:14.

and very finely chopped chives.

:21:14.:21:17.

That's a good dish with potatoes.

:21:17.:21:21.

Fried or boiled potatoes? Boiled.

:21:21.:21:24.

That's a bit too much salad, isn't it?

:21:24.:21:30.

There we are. Voila.

:21:30.:21:35.

OK, I deserve a round of applause for this.

:21:35.:21:40.

As you can see, I made it all by myself with no outside help.

:21:40.:21:44.

I'll now eat it in front of you.

:21:44.:21:47.

But that's a little hot so I'll use THAT one!

:21:47.:21:53.

They're light and delicious.

:21:53.:21:56.

They're similar to the British faggot, but are much more delicate.

:21:56.:22:01.

Comment vous le trouvez? Je veux le gouter.

:22:01.:22:08.

Tres bien, Floyd. Presqu'un Alsacien. I'm nearly an Alsatian!

:22:08.:22:18.
:22:18.:22:28.

That

:22:28.:22:28.

That man

:22:28.:22:29.

That man was

:22:29.:22:34.

out whether Beverley will be facing food heaven or hell. Everyone in

:22:34.:22:39.

the studio's made their mind up. Food heaven would be the King of

:22:39.:22:44.

all fish, this beautiful piece of sea bass. Classed as the King of

:22:44.:22:49.

seafood. This is a wild sea bass, it's a larger one. Alternatively,

:22:49.:22:53.

you could have these pidly little things. More of these than any

:22:53.:22:58.

other fish in the sea, these little sardines which could be grill and

:22:58.:23:02.

served with tomato and potato salad, by Richard. What do you think these

:23:02.:23:07.

lot have decided? I would like to think they're all lovely people and

:23:07.:23:13.

they all, you know, want me to enjoy my meal and gore for food

:23:13.:23:18.

heaven. Tristan went for hell. You should thank this fella here

:23:18.:23:23.

because he changed his mind, he went for hell, turned into heaven.

:23:23.:23:29.

4-3! No way! You have this. We'll lose that out of the way. For the

:23:29.:23:34.

sea bass, we'll cook this in salt, a traditional way of cooking it in

:23:34.:23:40.

the Med. This will be with a bean salad, runner and broad beans, a

:23:40.:23:46.

dressing, some croutons. If you can cook with the beans and pod the

:23:46.:23:51.

broad beans. First of all, we'll sort out the salt and fish for this.

:23:51.:24:00.

We need our egg whites. I'll break these. Tiny croutons? Small, please,

:24:00.:24:07.

chef. Thank you very much. separated that so easily. Took me

:24:07.:24:12.

ages. This is what you do isn't it, Bev? Have you been in my kitchen

:24:13.:24:18.

before?! You just crack the egg, OK. Then we'll whip up the egg whites.

:24:18.:24:25.

We fold this in. This is folded into the salt. Salt baked sea bass.

:24:25.:24:28.

You can do that with the trout as well. Obviously, with it being a

:24:28.:24:33.

small fish, cook it for a little less. It's a great dinner party

:24:33.:24:36.

dish, one that you could make, pop in the fridge for an hour or two,

:24:36.:24:40.

prior to you needing it, then just cook it. It's that bringing it to

:24:40.:24:45.

the table and opening it up, which you will see in a minute, that is

:24:45.:24:50.

the whole key to the whole dish. It's not the tiny fillets, you

:24:50.:24:54.

almost graze on it and dive in. The croutons are cooking nicely. In

:24:54.:24:58.

olive oil, of course. No butter for this one, you see! This is first

:24:58.:25:06.

show. Believe it when I see it. Ever, ever, ever. Without me using

:25:06.:25:11.

butter, first show ever. Half a kilo of salt though, look at that?!

:25:11.:25:15.

Sea salt. Very, very important. Must be sea salt! You cannot make

:25:15.:25:23.

this with table salt. It's got to, got to be sea salt. And you've got

:25:23.:25:29.

to be really good quality sea salt. Chop up the top parts of the leaves,

:25:29.:25:32.

place the bottom bits to one side, we'll place that inside the fish.

:25:32.:25:37.

The thyme goes in there. Lemon zest or orange zest in there. Now I'm

:25:37.:25:43.

going to prepare the fish. Can you pass us a pair of scissors, please,

:25:43.:25:53.
:25:53.:25:54.

Richard? Thank you. Oui, mish sure. We need to remove those with a pair

:25:54.:26:02.

of scissors, carefully. We just remove that one as well. And this

:26:02.:26:06.

part here. I actually leave this whole, other than that. I leave the

:26:06.:26:13.

tail and the head on as well. the head. OK! It is a fish. It does

:26:14.:26:22.

quite need one when it's alive, really... And the idea is, we just

:26:22.:26:28.

pop this on here and then we can then place this thyme inside the

:26:28.:26:34.

fish. Fab. Then you fold the egg white into the salt. Now, like I

:26:34.:26:39.

said, you can use lemon zest for this or a bit of ofrpbg zest, both

:26:39.:26:47.

work really well. -- orange zest. What a great idea. Fantastic.

:26:47.:26:51.

Carefully fold the salt. A fish pavlova. If you serve this as a

:26:51.:26:58.

pavlova, you would have a shock, I'll tell you that! But you fold in

:26:58.:27:07.

the salt like that. Now, grab some of our salt. Put it in the centre

:27:07.:27:12.

of our paper. I put it on paper, because if you don't, it basically

:27:13.:27:17.

welds itself to the tray. And you can't get it off. Never get it off,

:27:17.:27:24.

no. So on there. Actually leave the head and the tail showing. The idea

:27:24.:27:29.

is, put it on there. The weight of the fish is going to spread out the

:27:29.:27:34.

salt, you see. Rather than spread it out, just let the fish naturally

:27:34.:27:42.

spread it out as it is. Take this bit here. How are you doing, guys?

:27:42.:27:46.

I'll sigh if there's any olive oil left for the dressing. More of this

:27:46.:27:55.

salt. I think it's probably one of the most impressive dishes and with

:27:55.:28:00.

us having good weather forecast for tomorrow, and today even, go out

:28:00.:28:03.

and get yourself some sea bass and do this dish because it's really

:28:03.:28:10.

worth it. This is a wild sea bass? Wild sea bass. Farm ones are

:28:10.:28:13.

generally smaller. If you catch the smaller ones in the ocean, you have

:28:13.:28:18.

to put them back. You could do the trout as well Yes, you can do it

:28:18.:28:22.

with trout as well. Press this all the way around to encase the fish.

:28:22.:28:27.

With you having the egg white on there, it will help crust it up. So

:28:27.:28:33.

you've got that all encased nicely in the salt. All right! If you are

:28:33.:28:37.

doing this for a dinner party, no more than an hour you want to make

:28:37.:28:40.

this in advance because it starts to disintegrate in the egg whites

:28:40.:28:46.

in the fridge. So once you get to that stage, set the oven at 200,

:28:46.:28:52.

gas mark 6, in there for about 25 minutes to half an hour for one

:28:52.:28:57.

this sort of size. Oh! Then we leave that to one side. So you

:28:57.:29:02.

could take it to the table, cut round that. I'll leave it for a

:29:02.:29:07.

second to cool. If I start to break into that, it's going to

:29:07.:29:10.

disintegrate even more. Salad. The boys are there poding our beans.

:29:10.:29:14.

Take the broad beans, these are great, they're in season right now.

:29:14.:29:20.

You pod them and get this beautiful green colour. Beautiful. Great in

:29:20.:29:25.

risottos and stuff. You are only making us pod them so we burn our

:29:25.:29:29.

fingers. Absolutely. Cruel today. little dressing to make with some

:29:30.:29:38.

mustard, lemon, a bit of olive oil and touch of vinegar. Mustard,

:29:38.:29:46.

olive oil, touch of this red wine vinegar. Just make a simple little

:29:46.:29:52.

dressing. Pinch of sugar. There we go. Some salt. Nice little dressing

:29:52.:29:57.

like that. The sugar sharpens it? Well, I like a bit of sugar in my

:29:57.:30:01.

dressing, I don't know about you? Or honey, yes. You missed some

:30:01.:30:09.

beans, come on?! I'm poding as fast as I can. If I go home with

:30:09.:30:14.

blisters on me hands, me mum's going to be very angry!

:30:14.:30:19.

You can use chives, parsley. Chopped the chives up for you, chef.

:30:19.:30:25.

One more there. Oh, thank you very much. Chives. Chop those up into

:30:25.:30:33.

pieces like that. Before we dress the salad, just watch this.

:30:33.:30:43.
:30:43.:30:50.

let's see. Start off on one side. Ooh hch la-la. Joe Le taxi! Very

:30:50.:31:00.
:31:00.:31:04.

special. Then you go to the table and you faff. It is a wee bit of

:31:04.:31:07.

faffing. Beautiful. Literally just take to it the table and do this in

:31:07.:31:14.

front of even. It's so, so worth it. It's all about the faff. All about

:31:14.:31:22.

the faff. Break that off. Sea bass a-la-faff. So firm as well. The

:31:23.:31:29.

minute you go over with sea bass, it can be a disaster. We know what

:31:29.:31:35.

we are doing here, Beverley. Two of us anyway. That's right, Richard,

:31:35.:31:44.

yes. What's he playing at?! He's a judge for the barbecue thing --

:31:44.:31:49.

barbecue thing, got to be nice to him. Seasoning, boys, any black

:31:49.:31:59.
:31:59.:31:59.

pepper? I can get some for you. Crouton. Look at that! There you go.

:32:00.:32:09.
:32:10.:32:11.

Mix this up. La pepper. French for pepper. La pepper, yes. Right.

:32:11.:32:19.

mean that is wicked! Look at that! That is food heaven. It is! Knives

:32:19.:32:23.

and forks. I'm gobsmacked there's no butter in it whatsoever. Well

:32:23.:32:28.

done, James. Thank you. It would be my food heaven. I'm going to serve

:32:28.:32:36.

it with butter for my food heaven. Bread and butter. A sea bass

:32:36.:32:42.

sandwich. That's real bread. That's tremendous. Proper bread. Dive in,

:32:42.:32:50.

tell us what you think. Good, I want to really get going. Our wine

:32:50.:32:54.

is available from Marks & Spencers priced at �6.49. Girls, I don't

:32:54.:32:58.

think you are going to get any of that, but... Make mess want to sing.

:32:58.:33:08.
:33:08.:33:13.

Fabulous. Did I say that right? That wine?, Sauvignon Blanc Terayne.

:33:13.:33:18.

Look at that! Girls, dive into that. Tell us what you think. I think

:33:18.:33:22.

simply cooked like that, sea basdz, white fish you can do trout like

:33:22.:33:27.

that -- sea bass. Cook it for a little less time that.'s had about

:33:27.:33:30.

25-30 minutes in the oven because it's large. A good two-and-a-half,

:33:30.:33:35.

three pound fish, but the smaller farm ones that you get in the

:33:35.:33:39.

supermarkets, cook for about ten minutes. Good? This is so

:33:39.:33:43.

incredible. This is the highest level of heaven. She's happy with

:33:43.:33:49.

that. That's all from today. Thank you to Tristan Welch and Richard

:33:49.:33:53.

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