:00:00. > :00:09.Good morning. We are a little later than usual, so let's get cooking.
:00:10. > :00:34.This is Saturday Kitchen Live! Welcome to the show. With me today
:00:35. > :00:41.are two of the country's best chefs. First, the man behind the Cinnamon
:00:42. > :00:49.Club, it is the talented, Vivek Singh. Next to him, the woman at the
:00:50. > :00:55.hem of the Michelin starred guardian Ramsey, it is Clare Smith.
:00:56. > :00:57.Vivek, what are you making for us? It is king prawns in coconut curry
:00:58. > :01:01.sauce. Sounds delicious. I know it tastes
:01:02. > :01:07.delicious. This could be perfect for breakfast? It is.
:01:08. > :01:12.Nearly lunch time! So a great dish, this comes from where in India? From
:01:13. > :01:19.the Bank of England alley community from where I was growing up. This is
:01:20. > :01:23.eaten in the three weeks where there are many parties. The more important
:01:24. > :01:29.the guest, the bigger the prawns get. So this one is as big as they
:01:30. > :01:38.get! Clare, what are you making for us? I am maked brill, baked in
:01:39. > :01:43.seaweed, clams, and fennel. It comes from your native home
:01:44. > :01:47.county? We have so much seaweed in the UK. I grew up eating it as a
:01:48. > :01:53.child. All in a pot? One pan. It is great.
:01:54. > :01:58.So, there we go. I have the usual fantastic line-up of foodie films
:01:59. > :02:01.from the BBC archives. Today, Rick Stein and the final heat of the
:02:02. > :02:06.Great British Menu. Now this morning, our special guest is
:02:07. > :02:13.normally battling mythical monsters on a Saturday night. In his role as
:02:14. > :02:19.Jason in the big budget, at that is known as Atlantis. Please, welcome
:02:20. > :02:22.Jack Donnelly. Congratulations on the programme.
:02:23. > :02:26.That must have been an amazing phone call? Yeah, probably the biggest of
:02:27. > :02:33.my life. You are one of four brothers? I am.
:02:34. > :02:38.You could rub that in, I bet? Yes, we are in competition all of the
:02:39. > :02:43.time. This puts me ahead! Tonight is the fifth episode? It is. We are
:02:44. > :02:47.still shooting. I have a week left. Next week is the final week of a
:02:48. > :02:53.seven-month shoot. It is a run of ten programmes? 13
:02:54. > :02:59.episodes. Tonight is the fifth. That runs up to Christmas. Then the final
:03:00. > :03:04.episode is a two-parter, finishing on Christmas Eve.
:03:05. > :03:10.You are in most part? Every episode. Now, it is time to eat, how does the
:03:11. > :03:15.curry and the brill sound? Amazing. At the end of the programme, I will
:03:16. > :03:19.cook either food heaven or food hell.
:03:20. > :03:24.Based on your favourite or nightmare ingredient. So there is no phone-in.
:03:25. > :03:29.It is up to the chefs to decide which one you get. So, food heaven,
:03:30. > :03:33.what would it be? It is pizza. I have not been allowed it for the
:03:34. > :03:38.last seven months. You have not been allowed it? No, a
:03:39. > :03:42.diet of chicken and broccoli for seven months every day and eggs in
:03:43. > :03:46.the morning. I would do anything for a pizza now.
:03:47. > :03:55.What about the dreaded food hell? I eat most things. I am not a fan of
:03:56. > :03:59.mince. I don't love bolling anyways or shepherd's pie. Or a huge fan of
:04:00. > :04:06.potato. So, either pizza or minced beef. So
:04:07. > :04:09.for food heaven, I will make a three cheese pizza with a rocket and
:04:10. > :04:19.parmesan salad. Topped with sauce made from tomatoes, cheeses, and
:04:20. > :04:23.served with a simple rocket salad on top.
:04:24. > :04:28.Or Jack could be facing food hell, the minced beef with the favourite
:04:29. > :04:32.dish of a cottage pie. The beef is browned, cooked with stock, red
:04:33. > :04:37.wine, along with carrots and Worcester sauce and creamy mashed
:04:38. > :04:42.potatoes and buttered peas. You will have to wait until the end
:04:43. > :04:49.of the show to find out which one he gets. Now, are you hungry? Yeah.
:04:50. > :04:54.How does the your why -- curry sound? Amazing.
:04:55. > :04:59.Well, now we go over to the talent the Vivek Singh.
:05:00. > :05:03.So, what are you going to do? You mentioned the prawns? These are
:05:04. > :05:09.fresh water prawns. In India they come from a very big
:05:10. > :05:14.lake. These are cultured but they are very sweet.
:05:15. > :05:19.I have seen them, fishing for prawns in India. They use the big nets that
:05:20. > :05:30.hang down, don't they. . You get that in Cochin.
:05:31. > :05:36.For the prawns if you puree the onions, I will use some turmeric and
:05:37. > :05:46.salt to marinade the prawns and the other ingredients are simple. Ground
:05:47. > :05:50.cumin, ground cardamom powder and chillies and lime and ginger. It is
:05:51. > :05:57.a very simple dish. My geography is as bad as Greek
:05:58. > :06:01.mythology. Where is this happening in India, this dish? The eastern
:06:02. > :06:06.part of the country. I thought it was the south, knew I
:06:07. > :06:11.would get it wrong. Straight away! So, we have the turmeric and a
:06:12. > :06:16.little bit of salt. That is really all we do on the prawns. Mix it up.
:06:17. > :06:28.So, this is a celebration dish? That's right. It is for the period
:06:29. > :06:35.before Diwali. When I was grow e-- growing up in Calcutta, the period
:06:36. > :06:41.is called victory, victory over evil. So in this period everybody
:06:42. > :06:46.who nes anybody goes to each other's houses and take food along. Every
:06:47. > :06:50.night there is a big party. That was the community I was growing up in.
:06:51. > :06:54.This was one of the favourite dishes that I looked forward to. So, we
:06:55. > :07:03.have the hot oil. So, Diwali is next Sunday? Yes, next
:07:04. > :07:09.Sunday. So I have green cardamom and bay leaf. We allow it to pop.
:07:10. > :07:18.So, this is the base of the sauce. Those are the onions.
:07:19. > :07:25.Do you need the extra spices? Just a couple of minutes to cook this here,
:07:26. > :07:34.the prawns just need the turmeric. So, bay leaves and cardamom. Now the
:07:35. > :07:39.prawns? I have some here, how long do you cook it for? About eight
:07:40. > :07:44.minutes or so. Eight to ten minutes. Then pan fry
:07:45. > :07:50.the prawns. These are serious-sized prawns? !
:07:51. > :07:57.They are. In a Bank of England alley household, the more important the
:07:58. > :08:04.guest, the more important the guest, the bigger the prawns are.
:08:05. > :08:09.. The bigger they come! That is not too good telling everyone on
:08:10. > :08:14.national TV, now you have to bring out the huge prawns like this. If
:08:15. > :08:21.they get the little ones they will be upset! No! But this is cooking
:08:22. > :08:27.the kind of dishes that is defined in the Cinnamon Kitchen it is low on
:08:28. > :08:34.effort and high on impact. Low on effort? ! You said low on
:08:35. > :08:39.effort but it is a hive of activity. It is an unbelievable kitchen.
:08:40. > :08:45.We serve about 70,000 people a year in the Christian mob Kitchen. That
:08:46. > :08:51.is -- in the Cinnamon Kitchen, but that is a lot of feeding, but I am
:08:52. > :08:58.delighted. We changed people's perception of Indian food 10 or 12
:08:59. > :09:03.years ago. The Cinnamon Kitchen was the effort to make it more relaxed,
:09:04. > :09:07.accessible. That is what it has done.
:09:08. > :09:13.It is relaxed. Would you believe, there is a television section on
:09:14. > :09:20.every section of the kitchen, playing 24-hour cricket! It is!
:09:21. > :09:25.There is a poor fella on the tandoor, he never gets time to see
:09:26. > :09:30.the TV but there is even one on the hot pass so that they don't miss the
:09:31. > :09:36.cricket scores! So, you colour them either side. You do this in the
:09:37. > :09:40.tandoor? I do but at home you wouldn't it, you would drop it into
:09:41. > :09:46.the curry and cook it off. Tell us about the spices. You have
:09:47. > :09:52.mixed together a little stock here? I have added the water into the
:09:53. > :09:57.ginger, garlic, the ground cumin and turmeric.
:09:58. > :10:02.We were showed last week about how not to burn the spices? That's
:10:03. > :10:10.right. When you are cooking off the onions, you are adding the spices to
:10:11. > :10:14.the oil, it could make it easier to better burn. So we add a little bit
:10:15. > :10:19.of water. So, washing the rice? Wash the rice
:10:20. > :10:27.until the liquid that runs is clear. The idea is to get rid of the excess
:10:28. > :10:34.starch. That will clump the rice together when it is cooked. If you
:10:35. > :10:40.get rid of the starch, it comes out fluffy. When cooking boiled rice,
:10:41. > :10:47.this is a favourite of mine as a child, simply boiled rice finished
:10:48. > :10:51.off with ghee, smoked sea salt and black pepper. Very simple. Very low
:10:52. > :10:59.on effort. So rinse until clear, rice in, cold
:11:00. > :11:06.water? Yes. Cold water to wash it. In terms of boiling it... How long
:11:07. > :11:10.do you boil it for? If you follow the instructions on the pack,
:11:11. > :11:17.really, but 15 to 18 minutes. When you are boiling it, cook it like you
:11:18. > :11:21.would pasta. Boil it in lots of water and drain
:11:22. > :11:25.it off. For anyone who does not know about
:11:26. > :11:31.the Cinnamon Club, it is a unique building in Central London? It used
:11:32. > :11:36.to be the old Sylvester Library. It is a great setting. So is the
:11:37. > :11:44.Cinnamon Kitchen. There is history from the old warehouses of the East
:11:45. > :11:59.India Company. So what better than to house an Indian restaurant? It's
:12:00. > :12:05.a good club there! You are using the small bird's eye chillies? Yes. You
:12:06. > :12:09.can buy them in the country here at Thai green chillies. They are not
:12:10. > :12:16.bird's eye. Not as hot. So we have coriander. You mentioned
:12:17. > :12:20.smoked sea salt? A lot of people will see this in the supermarket,
:12:21. > :12:30.not know how to do with it, it is good with rice? Yes, very good. You
:12:31. > :12:34.can season the fish with it as well. Whenever we cook sea bass we
:12:35. > :12:47.sprinkle a little on there. So, adding in a mixture the liquids
:12:48. > :12:51.now? Yes, a bit of fish stock, then coconut milk.
:12:52. > :12:57.When I think of coconut milk and curry, I think of the south? It is
:12:58. > :13:03.well used in Bengal, in the eastern part of the country. Mustard oil is
:13:04. > :13:07.used a lot. And mustard as a dressing.
:13:08. > :13:12.So, the smoked sea salt, are you using this? This is what it looks
:13:13. > :13:18.like. We will be using a lot of this over Christmas it looks like grit!
:13:19. > :13:23.It smells and tastes wonderful, I tell you. And the crunch in the rice
:13:24. > :13:33.from the smoked sea salt is something else.
:13:34. > :13:38.Then we have the ghe, -- gH -- ghee, that is clarified butter. .
:13:39. > :13:42.I was telling you about the celebration, the sharing and people
:13:43. > :13:48.taking pots to each other's homes. This is one of the things we have
:13:49. > :13:52.done at the Cinnamon Kitchen for the last three years. Always organising
:13:53. > :13:56.a Diwali party. We get a number of high-profile Indian chefs to come
:13:57. > :14:02.in, all of us cook a dish each. It will be in aid of action against
:14:03. > :14:12.Hunger. This year we have gone a step further. We are calling it
:14:13. > :14:18.Global Gastronomy. I have Jo earthquake ises coming in to cook a
:14:19. > :14:23.dish and so that will be great. Is that one night? Just the one
:14:24. > :14:29.night. Just to finish this, I will sprinkle
:14:30. > :14:35.some ground cardamom. You do that yourself? You can't buy
:14:36. > :14:38.that? You can but it is not worth buying it.
:14:39. > :14:48.So that is the whole thing, the pods, the seeds grounded? Yes, use
:14:49. > :14:53.it as a finishing spice. You don't want to cook too much with
:14:54. > :14:58.it, it loses the flavour. Don't be shy on the prawns. Jack's
:14:59. > :15:06.been living on broccoli for the last six months! That's right! It is that
:15:07. > :15:11.quick, that simple. It is. Go on, I will put another one
:15:12. > :15:20.on... And another one. You can't leave that one there!
:15:21. > :15:27.Happy with that? You want to finish this off? You did it in rehearsal?
:15:28. > :15:35.That has made the difference. That's right. So, a Bengali king
:15:36. > :15:41.prawns in coconut curry sauce and also some ghee rice with it.
:15:42. > :15:44.How good does that look? ! Now, I know it will taste great. This is
:15:45. > :15:51.why your restaurant is in the top 100. It really is.
:15:52. > :15:59.That's another thing we are delighted about.
:16:00. > :16:04.The biggest prawns I have ever seen. Serious prawns. This would work with
:16:05. > :16:10.the lobster as well. Yes.
:16:11. > :16:14.When is Diwali? The 3rd of November. So, it is coming up.
:16:15. > :16:19.It is beautiful. Yes, the start of Indian Christmas.
:16:20. > :16:23.That is great. Eight minutes, fantastic.
:16:24. > :16:28.Right we need wine to go with this. Peter Richards has been to a spooky
:16:29. > :16:36.West Midlands this week. What did he choose to go with Vivek's perfect
:16:37. > :16:45.prawns? Ahead of Halloween, I have come to Warwick Castle, it dates
:16:46. > :16:54.back over 1,000 years and is reputed to be haunted, but I'm not scared...
:16:55. > :17:06.I can't take anymore of this! Time for some wine! As gorgeous as it can
:17:07. > :17:11.be, curry is sell dom easy to match with the wine, but for all of its
:17:12. > :17:15.flavour and colour, Vivek's prawns are very wine-friendly. Whites work
:17:16. > :17:19.best here. We need something refreshing but succulent and smooth,
:17:20. > :17:31.but apart from that, there are lots of options to go from. Everything
:17:32. > :17:35.from Chenin and even this one from the delightful south of France, but
:17:36. > :17:41.Riesling comes up trumps with the spice once again. I have a
:17:42. > :17:47.sensational value wine. It is the wonderful, Eclipse Riesling from
:17:48. > :17:54.chilli. -- Chile. There are a few places in the world that make
:17:55. > :18:01.tip-207 Riesling but it is hard to beat the best coming from southern
:18:02. > :18:06.Chile. This is wonderful with the perfume, matching up to the smell of
:18:07. > :18:12.the curry. It is tangy and citrusy, needed to match the lime and the
:18:13. > :18:17.cardamom. It compliments and revoois the pallet between the mouthfuls. It
:18:18. > :18:22.has a creamy to toastie richness to it. It works with the coconut milk
:18:23. > :18:27.and the stock, but it is lovely, smooth, succulent, soothing the
:18:28. > :18:32.spice on the one hand and lingering beautifully on the taste buds. So,
:18:33. > :18:37.Vivek, here is a charming bargain of a wine to go with your sensational
:18:38. > :18:46.celebratory curry. It leaves me one thing to say, cheers! Cheer indeed.
:18:47. > :18:50.What do you think is this. It is fantastic. The acidity from the lime
:18:51. > :18:54.and the cardamom, actually is working so well together. I think
:18:55. > :18:59.that Peter cracked it. A really good match.
:19:00. > :19:04.A great price. You can tell he cooks the food. That is the thing, he
:19:05. > :19:07.cooks the food. It really is the perfect match to go with this. You
:19:08. > :19:14.are happy? I love it. You have eaten half of it! I'm a big
:19:15. > :19:21.fan of curries. I think there should be an omelette challenge board as
:19:22. > :19:27.curries go. I thought Atul did a great lobster curry but you have
:19:28. > :19:32.just beaten it! That is the best curry on Saturday Kitchen.
:19:33. > :19:37.Coming up, Clare has a showstopper of a fish for us, what is it called?
:19:38. > :19:41.It is brill baked in seaweed with clams, fennel and coco beans.
:19:42. > :19:46.That sounds delicious. Now it is time for Rick Stein to introduce us
:19:47. > :19:52.to 1078 of his food heroes. First, he has a date with a local pie. Have
:19:53. > :20:06.some more! ?NEWLINE Well, one last good
:20:07. > :20:10.breathful of Padstow air before I set out with Chalky on my journey.
:20:11. > :20:46.You know, in the last series, a critic, who shall be nameless,
:20:47. > :20:49.called Chalky a prop dog. There's a butcher's, Carter's. I came for a
:20:50. > :20:53.wedding and I had too much to drink at the wedding, and I stayed in the
:20:54. > :20:57.car park, just here, by Bamburgh Castle, just by the beach. I woke up
:20:58. > :21:00.in the morning really, really hungry, and I sort of stumbled up
:21:01. > :21:03.the street, to Carter's. They had these little pies, called Scotch
:21:04. > :21:06.pies, made with minced lamb. You know sometimes when you're hungry
:21:07. > :21:10.like that and you taste something like that, it's bliss. And all it
:21:11. > :21:13.was, was just minced local lamb, pepper and salt, and pastry, made
:21:14. > :21:18.with hot water and flour. Just as simple as that. I had to come back
:21:19. > :21:20.to see if they're as good as they were then. And they ARE. That's
:21:21. > :21:23.typical Geordie understatement. Prize-winning bangers, "available by
:21:24. > :21:35.the ton." But Northumberland IS understated. Mike Ainsley farms
:21:36. > :21:43.Cheviot sheep, and has lived in these hills all his life. To him,
:21:44. > :21:49.the landscape and the sheep are as one. When I die, I want to be
:21:50. > :22:02.cremated. Me ashes are going on those hills. Really? Yep. Great.
:22:03. > :22:06.They can put my ashes up there and I'll still be with the sheep. You
:22:07. > :22:11.love it up here, don't you? God's own country. Just describe the
:22:12. > :22:19.eating quality. Very tender. Providing it's hung. All meat should
:22:20. > :22:32.be hung, at least a fortnight. I agree. I think. A lot of meat
:22:33. > :22:41.today's too new-killed. Hasn't had time to mature. Right. They're just
:22:42. > :22:48.naturally reared. Everything that we sell is sold off grass. You can't
:22:49. > :22:52.get anything more natural than that. Mike's right. Not everything has to
:22:53. > :23:17.be labelled organic, provided it's been reared properly. As if to
:23:18. > :23:21.illustrate that thought, moussaka - a dish we've taken on as our own.
:23:22. > :23:53.Just frying off onions and garlic in olive oil. I am using chopped in
:23:54. > :23:58.tomatoes add to the fried lamb and the onions. Now the herbs and the
:23:59. > :24:04.spice. There are a lot of things that go into moussaka. As you can
:24:05. > :24:11.well imagine. It develops. There is rubbish like green peppers, I have
:24:12. > :24:18.seen chilli and currants in them, but I am using a cinnamon stick and
:24:19. > :24:23.of course, Greek oregano and that is it. Put the lid on and then pull it
:24:24. > :24:28.off the heat a bit so it simmers. That is ready in about 30 or 40
:24:29. > :24:32.minutes. Meanwhile, we fry the aubergines.
:24:33. > :24:36.There we go. It is easy to tell when the
:24:37. > :24:42.aubergines are ready. When you put them in the pan they absorb the
:24:43. > :24:46.olive oil. Then you have about as much olive oil in the pan as you
:24:47. > :24:51.started with, then you know they are cooked. Now to the sauce. Well,
:24:52. > :24:57.first we need some butter and flour to make a roux. The butter goes in
:24:58. > :25:02.first. Let that melt and stir in the flour. Equal quantities, but I tend
:25:03. > :25:10.to add a little less flour. It give it is a more silky sauce. Some
:25:11. > :25:14.boiling milk. Stir it in about three phases so you don't get the sauce
:25:15. > :25:20.lumpy. Then add parmesan. Lots of it. For lots of flavour in the
:25:21. > :25:26.bechamel. So adding in the parmesan, I add the beaten egg, but not
:25:27. > :25:29.immediately, I have to let the sauce cool down. Otherwise you scramble
:25:30. > :25:34.the eggs. I find it sensible to turn the pan
:25:35. > :25:43.on the window ledge. Making sure it does not fall off, of course! The
:25:44. > :25:57.point of the eggs, are, really, to make the eggs on the sous to richen
:25:58. > :26:03.a little and brown better. So let's layer it up now. Layer the
:26:04. > :26:09.aubergines are lots of ground black pepper. Now the lamb mince and lots
:26:10. > :26:14.of flavour in the bechamel filled with parmesan. I can think of
:26:15. > :26:22.nothing better to go with this than a nice green salad. Bake it in a hot
:26:23. > :26:29.oven for about 35 minutes. There, it is done. You know, there
:26:30. > :26:34.are dishes like spaghetti bolognese, lasagna and moussaka, that are as
:26:35. > :26:39.popular as roast beef #3uding but this is my favourite. I could never
:26:40. > :26:46.understand the point of the chips. You don't have to add anything. It
:26:47. > :26:54.is in the dish. Just young lettuce leafs, dressed with the olive oil
:26:55. > :26:58.and a glass or two of wine! Thank you very much, Rick. With Bonfire
:26:59. > :27:08.Night and Halloween night looming, there is only one thing I could give
:27:09. > :27:12.as a masterclass, that is parking. It comes from the better half of the
:27:13. > :27:21.country, the northern part. Essential to have. It is like a
:27:22. > :27:25.sticky-to-pudding thing, but it always contains golden syrup. That
:27:26. > :27:29.make it is lovely and sticky. It always has oats in it. The reason I
:27:30. > :27:34.am making it now, you have to make it five days before you need it. The
:27:35. > :27:39.idea being the longer it is kept in the container, the better it is.
:27:40. > :27:45.My granny would keep it on top of her fridge in a plastic container.
:27:46. > :27:51.We used to try to grab us, but she would tell us off saying it was not
:27:52. > :27:59.quite ready. So I have light brown sugar, flour, oats, then cinnamon,
:28:00. > :28:07.ginger and grated nutmeg. That is the spice that lends itself
:28:08. > :28:11.well with the feeling of Bonfire Night.
:28:12. > :28:21.In here we are warming up a mixture of golden syrup. This is the low fat
:28:22. > :28:27.dish! Thank you, I appreciate that! You have been on chicken and
:28:28. > :28:30.broccoli, that ends on this show! Great.
:28:31. > :28:35.We have golden syrup and butter. There has been a lot said about
:28:36. > :28:42.butter in the newspaper. Yes, there has been a lot spread. -- said it is
:28:43. > :28:53.better for you. So, back to the butter.
:28:54. > :28:59.I have topless screens on Monday. This is for you, Jack! Now, we have
:29:00. > :29:08.black treacle and then this is the health kick... Milk! There you go.
:29:09. > :29:13.That is it. Is it semi-skimmed? No, it is not, it is full-fat! Mix this
:29:14. > :29:18.together and allow the butter to dissolve. Then we take the egg and
:29:19. > :29:23.break it in there, then pour the whole lot together. This is how my
:29:24. > :29:30.granny would make it. With a wooden spoon. You remember the ly bowls,
:29:31. > :29:35.brown on the outside, white in the middle. Hers would have marks inside
:29:36. > :29:42.of it she used it so much. We mix it together. It creates a soft mixture.
:29:43. > :29:47.Similar to sticky-to-puddy, but you use the dates for that one. It is a
:29:48. > :29:51.hot mixture. This is warm. Then wow pour it in the tin like that. A
:29:52. > :29:57.greased tin. Then pop it straight into the oven.
:29:58. > :30:06.We cook that for about 40 to 50 minutes. A low oven, about 275
:30:07. > :30:13.Fahrenheit. The gas on my granny's oven was about 2! That one for about
:30:14. > :30:16.150. So a low oven. Then I will do a sauce with rhubarb. That is the
:30:17. > :30:22.health kick. Absolutely.
:30:23. > :30:27.I am cooking it in golden syrup! It still counts! You mentioned a
:30:28. > :30:33.topless photo shoot, that stuff but this is the chicken and broccoli
:30:34. > :30:38.diet? Yes, it has been self-imposed. One more week of shooting. I looked
:30:39. > :30:43.at the schedule, on Monday it is the final day of topless scenes. So I
:30:44. > :30:48.have that coming up, but I have missed normal food.
:30:49. > :30:55.The ladies here, there are more ladies in the studio than normally
:30:56. > :31:00.in the studio... It is demanding on you, you do a lot of your own
:31:01. > :31:03.stunts? I have done about 95%. I was on a wire yesterday for the final
:31:04. > :31:09.episode. They train me up before the show for
:31:10. > :31:15.about five weeks. Taught me to do cartwheels, forward rolls and back
:31:16. > :31:17.flips and forward flips. So a learning curve.
:31:18. > :31:21.You stabbed yourself doing that show? I did stab myself! I have the
:31:22. > :31:25.scar here. I can show you. The knife went in
:31:26. > :31:29.there. I can beat that. See that scar
:31:30. > :31:37.there? Yeah. That came from this show.
:31:38. > :31:42.Oh, really? You did it live? I did it with a crab. It went straight
:31:43. > :31:47.through. I went to anti-depressant on a Saturday morning, if you think
:31:48. > :31:52.Greek is scary back then, you want to go to A at 6.00am in the
:31:53. > :32:02.morning. It is frightening! I showed up in A with a full cos tomb and a
:32:03. > :32:13.southward... All right! Go on, so where are you in the programme? We
:32:14. > :32:18.are on episode five? Yes, open sewed -- episode five tonight. The series
:32:19. > :32:24.is taking a turn, it has been fun, but the tone gets a little more
:32:25. > :32:29.serious. Jason and you get to learn more about the characters from this
:32:30. > :32:33.week on. The humour comes on as well.
:32:34. > :32:36.Mark Addy has been on the show. People remember him from the Full
:32:37. > :32:43.Monty. Yes, and he has done Game of
:32:44. > :32:51.Thrones. His character, he place Hercules, he gets even more funny.
:32:52. > :33:04.And another actor called Robert Emms, who plays pieing that Ross. He
:33:05. > :33:11.is so funny -- Pyt -- Pythagoras. It is a big show.
:33:12. > :33:15.Yes, it is very big. Of course last year we had Merlin. A lot of the
:33:16. > :33:20.crew had worked on that before. It felt like you came into a show
:33:21. > :33:23.that already existed. So that was lovely.
:33:24. > :33:27.You come from a family of actors. The father was an actor. The four
:33:28. > :33:32.#3wr09ers. That is right. It is sort of in my
:33:33. > :33:39.blood. My dad whats abactor. He is again now. He started up again. My
:33:40. > :33:44.mum is a dancer. She was in Hot Gossip. And I have three younger
:33:45. > :33:49.brothers, Sam is an actor, Harvey, who is in Cirque du Soleil and my
:33:50. > :33:55.younger brother is a model. Harvey is in Cirque du Soleil sna
:33:56. > :34:00.That is big? It is big. I was asking him for help on the stunts and for
:34:01. > :34:03.the gymnastics, but he is happy with his life touring the world.
:34:04. > :34:07.This is different to what we have seen you do. You have done bits and
:34:08. > :34:13.pieces but together like that it is a huge honour for you? Absolutely.
:34:14. > :34:18.I had done bits and pieces before. I went to drama school, I have been
:34:19. > :34:24.out six years now. It was going OK. I have done Doctors and a couple of
:34:25. > :34:29.lines and many plays above the pubs, but through the audition pro sets I
:34:30. > :34:36.was working for a catering company. I was just handing out champagne and
:34:37. > :34:41.sneaking off to eat can pays when I could. -- can pace when I could.
:34:42. > :34:45.This has changed everything for me. It has been an incredible
:34:46. > :34:50.life-change. Seven months worth of filming? Yes. We are coming to the
:34:51. > :34:54.end of it now. It has been great. I found out yesterday we are coming
:34:55. > :34:59.back. We are doing a second series. So, this is a Saturday Kitchen
:35:00. > :35:04.exclusive? ! Yes. It is. No-one knows. It is out there now.
:35:05. > :35:09.They do now. . I thought I was allowed to say it.
:35:10. > :35:14.Yes, we are back next year filming. There should absecond series.
:35:15. > :35:20.So, looking forward to coming back. That is seven months more at the
:35:21. > :35:24.gym, but now, I will give you this. If there is a skill, dish or
:35:25. > :35:30.technique you would like me to demonstrate on the show, drop us a
:35:31. > :35:39.line, we will try to cover it in the coming shows.
:35:40. > :35:46.So, that is parkin with golden syrup, mixed spices, and rhubarb and
:35:47. > :35:58.ice-cream. I am so happy.
:35:59. > :36:02.It must be serve.ed -- served. -- with Yorkshire rhubarb, of course!
:36:03. > :36:09.Right, what could Jack be eating at the end of the show? It could be
:36:10. > :36:11.three cheese pizza with a rocket and parmesan salad.
:36:12. > :36:16.Or, it culled be food hell, of course, minced beef, and a favourite
:36:17. > :36:20.all-time classic, a cottage pie and peas.
:36:21. > :36:27.It is cooked with stock, red wine, carrots, onions, Worcester saurs, a
:36:28. > :36:34.little thyme and a pile of peas on the side. There is no phone-in, so
:36:35. > :36:38.the chefs get to decide Jack's feat today, but you will have to wait
:36:39. > :36:40.until the end of the show. Now, it is time for the Great British Menu.
:36:41. > :37:00.Let's see what happened. Richard's starter is a deceptively
:37:01. > :37:09.named chicken salad. An affair of deboned chicken wings, mousse,
:37:10. > :37:14.pressed apple and a fortune cookie with jokes. Today, Emma Kennedy is
:37:15. > :37:20.making sure that the dishes deliver on flavour and fun. Having won
:37:21. > :37:24.celebrity Celebrity MasterChef, she
:37:25. > :37:28.understands the pressures on the chefs today.
:37:29. > :37:33.We are all in a good mood. Vee excited.
:37:34. > :37:39.So am I, thrilled to bits. We are delighted to have you with us.
:37:40. > :37:45.Is it because I know what it is like to be judged? Time for revenge.
:37:46. > :37:51.I'm taking the chefs down. Richard pipes a ring of puree, then
:37:52. > :37:55.adds the chicken wings, stuffed with chicken mousse. He adds the sliced
:37:56. > :38:15.apple to the plate along with the crispy chicken skins and finishes
:38:16. > :38:20.with the slow-cooked egg yolk. It does strike me as a very large
:38:21. > :38:26.starter. Don't be so miserable! It's the first dish of the day! Do you
:38:27. > :38:30.think that they will see the humour in the dish? I hope so. I don't see
:38:31. > :38:36.the humour in the dish. I think it is the egg. It is not
:38:37. > :38:44.here for some purpose. There is something inside! ! What is
:38:45. > :38:49.it? Goodness. Oh, it is jokes! Why did the chicken cross the
:38:50. > :38:55.playground? Why? To get to the other... Slide! It is rich. There is
:38:56. > :39:00.no salad element to it. I know there is garnish there. What is the apple
:39:01. > :39:06.there for? Explain it to me. That amount of skin, chicken, it is
:39:07. > :39:12.too big. I don't know we need the nice bit of this.
:39:13. > :39:20.It is like a bandana, you could wear it, rue.
:39:21. > :39:26.Self-taught Mary-Anne is up next. With her peas and ham with the we
:39:27. > :39:33.shall dressing. She releases the mousse from the moulds. Next she
:39:34. > :39:41.adds peas and shallots with whole grain mustard. Mary-Anne drizzles
:39:42. > :40:02.over the dressing and finishes with the pea shoots.
:40:03. > :40:07.Well done. It's the leaning tower of peas. This
:40:08. > :40:15.is almost artless in presentation. The wow factor is low but taste is
:40:16. > :40:18.delicious. That ham is world-class. It is delicious. If you find a great
:40:19. > :40:22.piece of ham. Use it. I think that the dish is perfection,
:40:23. > :40:28.but I think that the other dish is better for the banquet. Richard's
:40:29. > :40:31.dish had too many ideas, style over content, but this is pure and simple
:40:32. > :40:38.cooking. But how does it satisfy the criteria
:40:39. > :40:43.of a Comic Relief Banquet? It doesn't. The argument is, I think
:40:44. > :40:47.that this is a better eat. I prefer eating this.
:40:48. > :40:50.I think we are all agreed about that.
:40:51. > :40:56.Next it is the fish course. Richard is up first, with the mackerel
:40:57. > :41:01.cooked two ways, complimented by beetroot and orange flavours. He
:41:02. > :41:06.starts dressing his red plate with orange puree and adds the chicory
:41:07. > :41:11.tart. He chars the whisky-cured mackerel. Richard adds the orange
:41:12. > :41:17.segments to the tart with raw chicory, pickled beetroot,
:41:18. > :41:25.deep-fried cockles and sea herbs. He places a roll of mackerel tartar
:41:26. > :41:46.wrapped -- wrapped in beetroot on the side and finally adds the
:41:47. > :41:53.mackerel. . Cockles! Lovely and crunchy. This is
:41:54. > :41:58.a beetroot jelly outside of the mackerel tartar. That is delicious.
:41:59. > :42:03.There is a lot going on. There is a lot. I quite like it.
:42:04. > :42:06.There are so many tastes, I am muddled by it.
:42:07. > :42:16.I think this is a difficult brief pt I can tell you it is not good enough
:42:17. > :42:23.if it is not funny. He has not paid lip service to it, has he? He picked
:42:24. > :42:29.a red plate. You are working hard here.
:42:30. > :42:38.Mary-Anne's fish course is next. The Great Escape. With shellfish and a
:42:39. > :42:42.veloute. The crab and the shellfish is ready
:42:43. > :42:51.to come out of the water bath. I can't bare it. I don't need stress
:42:52. > :42:57.at this point in my career! What is going on? I have put them in the
:42:58. > :43:04.water bath, it looks as if the water might have gotten into the moulds.
:43:05. > :43:11.Oh, no! I am resorting to plan B. Up against the crack, Mary-Anne is
:43:12. > :43:16.steaming her lasagnas. Finally getting them on to the plate and
:43:17. > :43:23.pouring on the rish shellfish sauce. Next, a spoonful of Cava,
:43:24. > :43:47.langoustine trimmings and finally, her escaping langoustine.
:43:48. > :43:53.-- caviar. That is delicious. That is
:43:54. > :43:59.incredible. Look at that incredibly thin bit of pasta. And that
:44:00. > :44:06.beautiful langoustine body. I am starting to feel angry, there is
:44:07. > :44:12.much skill here but no humour in the dish. Which dish do you prefer? This
:44:13. > :44:17.one, hands down. No, listen to the question. I am fed up listening to
:44:18. > :44:25.you. I will eat them bothment This is a far superior dish.
:44:26. > :44:34.But it does not fit the brief. I am only interested in proving Matthew
:44:35. > :44:39.wrong! It is spoons at dawn, boys! Oh, dear. It is not going so well in
:44:40. > :44:43.the Great British Menu kitchen this week. You can see if the judges find
:44:44. > :44:48.the funny side of the dishes in about 20 minutes. Still to come,
:44:49. > :44:55.sorry, next up, only one of four women in the entire world to hold
:44:56. > :45:00.three coveted Michelin stars, it is the brilliant Clare Smith. Great to
:45:01. > :45:08.have you on the show. What are you doing? Grilled turbot? Yes.
:45:09. > :45:19.We are cooking it on the bone in a cock et with the sea wood. --
:45:20. > :45:23.seaweed. We go straight through the fish.
:45:24. > :45:29.You always try to buy on the bone? We buy all of our fish on the bone.
:45:30. > :45:33.It is good for the guys, if nothing else and the quality of the fish.
:45:34. > :45:36.The eyes are bright and the gills fresh.
:45:37. > :45:42.We do this dish in the restaurant in a similar way. We use turbot in the
:45:43. > :45:54.restaurant. Firstly I will colour this off. You do it in a papillote?
:45:55. > :45:59.Yes, we use this paper. It is a see-through bag. We tie it up. We
:46:00. > :46:03.open it up in front of the guests. We take it off the bone in the
:46:04. > :46:07.restaurant, but today I will Serb it on the bone.
:46:08. > :46:12.I am cooking clams to go with this. You want some of this for the sauce.
:46:13. > :46:20.So clams, shallots. The lid on and cook them quickly.
:46:21. > :46:25.This is see weed. We have dulc earthquake. That grows everywhere.
:46:26. > :46:34.This is no are, i, the slimy one. And we have sea lettuce.
:46:35. > :46:39.You mentioned it grows everywhere -- this one is nori.
:46:40. > :46:48.It is incredibly good for you as well. It is full of iron.
:46:49. > :46:52.There you go to go with your chicken and broccoli.
:46:53. > :46:59.We used to eat it dried. It is an Irish speciality. You dry
:47:00. > :47:06.it out on the rocks and sell it in paper bags for 10 pence a bag. You
:47:07. > :47:12.grew up eating that, other than eating packets of crisps.
:47:13. > :47:19.Over here are the beans. These are fresh.
:47:20. > :47:25.You can buy them dried. I think this is the first time we have had these
:47:26. > :47:30.beans on the show. If you do them dried you boil them traditionally?
:47:31. > :47:38.Treat them like a normal pulse. I cook mine in 50% chicken stock and
:47:39. > :47:41.water. With a bouquet garni in there.
:47:42. > :47:48.Tell us about the restaurant. You have had a bit of a re-fit? Yes.
:47:49. > :47:53.You have a chef's table, or is it? Is it more intense? We have not
:47:54. > :47:59.really had space for a chef's table. We want to do something different.
:48:00. > :48:03.We call it the inspiration table. It is rather than the guests coming
:48:04. > :48:09.into the kitchen, the chef is going out to a table.
:48:10. > :48:14.They, we do most of the food at the table. There is interaction with
:48:15. > :48:21.each course with one of the chefs. So, it is for real people really
:48:22. > :48:25.interested in food. Finding out the details and they can
:48:26. > :48:29.grill the chefs as they are cooking and find out about the reason why we
:48:30. > :48:35.do things, the produce. That is new. Often when you think of
:48:36. > :48:39.three Michelin stars, you think of everything behind the scenes but you
:48:40. > :48:45.are bringing that into the restaurant? It is great to share our
:48:46. > :48:49.passion with the Greeces -- guests. I think that sometimes people don't
:48:50. > :48:53.realise the story behind the ingredients or the history behind
:48:54. > :48:56.it, the people, the grocers, the producers. It is great to share that
:48:57. > :49:01.with people. That is going into the oven for five
:49:02. > :49:05.minutes. You have the butter in there, the
:49:06. > :49:09.butter, the capers. The shallots, the clam juice. That
:49:10. > :49:16.is all in the same pan. It takes five or six minutes. Then we drain
:49:17. > :49:21.off the coco beans. I will make a puree out of it.
:49:22. > :49:26.How long have you been at Royal Hospital Road now? A long time.
:49:27. > :49:39.How long? Maybe tense years in total. A long time.
:49:40. > :49:45.It is something that take as lot of dedication I am there pretty much
:49:46. > :49:49.for lunch and dinner. That must be difficult. You are
:49:50. > :49:55.intense all of the time. When do you get a chance to test out new things,
:49:56. > :50:02.new ideas? One of the things with the inspiration table. We set
:50:03. > :50:06.ourselves a task. We are going to cook new dishes there all of the
:50:07. > :50:13.time. A lot of regulars do do the table. I have set myself a task,
:50:14. > :50:17.they never eat the same dish twice. They have a whole menu of maybe ten
:50:18. > :50:23.courses. It is really pushing us to create new things. Also with the
:50:24. > :50:28.chefs going out into the diningroom. You smell and see things differently
:50:29. > :50:37.in the dining room. It is amazing. The guys feel, that when you go into
:50:38. > :50:41.the dining room, you see so many different things you don't catch in
:50:42. > :50:48.the kitchen. And it is great to see the feedback from the guests. We
:50:49. > :50:54.have created a lot of new dishes. That is the whole thing about the
:50:55. > :50:59.inspirational table. You keep on the traditional dishes,
:51:00. > :51:03.the trademark dishes? Every restaurant does.
:51:04. > :51:07.Certainly our signature dish is what people come back for time and time
:51:08. > :51:12.again. What are we doing now? We are making
:51:13. > :51:16.a little bit of puree now with the coco beans. You are dicing the
:51:17. > :51:23.fennel. We cook it with a little more of the Stoke for the beans.
:51:24. > :51:28.So, finally diced fennel. I little olive oil to make is
:51:29. > :51:34.smooth. A touch of dill.
:51:35. > :51:36.Then we take the rest of the bulb of fennel and shave it to make a fresh
:51:37. > :51:42.salad. When you put the dish in the oven,
:51:43. > :51:48.this is what you mean by doing it in the bag. Not as how we are doing it
:51:49. > :51:58.now, it is a variant of it? It is not that easy to get the special
:51:59. > :52:04.cooking paper at home, but the cocquette at home is just as good.
:52:05. > :52:10.Now the clams. So, the clams are in there. You
:52:11. > :52:14.mentioned the different types of seaweed. You have three different
:52:15. > :52:19.types, if you could only buy the dried stuff is that OK? Absolutely.
:52:20. > :52:42.Be careful, sometimes the see weed can be salty. So rinse it off really
:52:43. > :52:53.well. Now all of the recipes are on the
:52:54. > :52:59.website. Go to: Now a little salad. Some more dill in there.
:53:00. > :53:05.A little bit of the see weed and that brill should be ready.
:53:06. > :53:11.About a minute left. So you must be careful not to make
:53:12. > :53:17.it so salty? Yes, absolutely. A touch of olive oil.
:53:18. > :53:22.And a little bit of lemon juice. How does it feel for you, there are
:53:23. > :53:28.only four women in the world with three stars? I'm not sure if it is
:53:29. > :53:40.four or Fife. I lose count. There is not enough, that is for sure.
:53:41. > :53:46.-- there are four or five. Why is that? I don't know. For me,
:53:47. > :53:49.coming through the kitchens is no different to anyone else. You work
:53:50. > :53:54.hard. You must be passionate about doing it. It doesn't matter where
:53:55. > :53:57.you are from, what style of food you are cooking, but that is all in
:53:58. > :54:02.there. I am getting the fish. I know you
:54:03. > :54:29.want to drain that out. I will add in a little more oil.
:54:30. > :54:38.There is the sauce with the cooking juices from the fish. Now let's
:54:39. > :54:44.emulsify that up. You want to do that? Yes, add in the
:54:45. > :54:52.clams at the last moment. A little bit of black pepper. So
:54:53. > :54:59.this coco bean puree is beautiful. It is a real luxury.
:55:00. > :55:13.It is unusual, the taste? This is my favourite bean. They make beautiful
:55:14. > :55:19.soups. They are really tasty. That puree
:55:20. > :55:22.holds in all of the lovely sauce and the juices.
:55:23. > :55:31.The fish going on there. And where possible, you recommend
:55:32. > :55:38.keeping it on the bone? Yes. Turbot or brill has such a great flavour
:55:39. > :55:44.and this helps to keep it moist. Then the baby fennel.
:55:45. > :55:49.Look at that. That is a baby fennel. The guys in Perth shoshire grow
:55:50. > :55:54.these. The produce is stunning. Really beautiful tender stems. We
:55:55. > :55:59.have bronze fennel as well. Tell us what the dish is again? It
:56:00. > :56:06.is brill baked in seaweed with clams, fennel and coco beans.
:56:07. > :56:14.Brilliant. Absolutely brilliant.
:56:15. > :56:21.You are in for a special treat. Look at that, massive prawns, brill,
:56:22. > :56:25.parkin. Back to broccoli on Monday. Dive into that one. The fish is
:56:26. > :56:30.great. It has the bone in the centre.
:56:31. > :56:36.But the beans are fantastic in flavour? I just love them.
:56:37. > :56:41.Well while these guys dive in we need wine to go with this. We sent
:56:42. > :56:51.our wine expert, Peter Richards, to go to Warwick. What has he chosen to
:56:52. > :56:57.go with Clare's brilliant brill? Clare's brill is a classy, elegant
:56:58. > :57:02.dish with a gentle complex flavour professional. The food that makes
:57:03. > :57:07.you think. So our accompanying drink must strike the same note. We can't
:57:08. > :57:12.get away with anything frivolous, but we don't have to spend lots
:57:13. > :57:17.either. If you wanted to splash the cash, go for a Sancerre or a
:57:18. > :57:23.Chablis, but when I tried the dish, I found it worked well with a wine
:57:24. > :57:28.almost a fusion of the two styles. It is fantastic value for money.
:57:29. > :57:32.Step forward, the wonderful creation that is, the Coteaux Du Giennois
:57:33. > :57:38.Sauvignon Blanc. Coteaux Du Giennois Sauvignon Blanc
:57:39. > :57:50.is a small aplashan in the Loire valley. This wine is made from the
:57:51. > :57:59.Sauvignon grape variety, but it has more familiarity with shenin. When
:58:00. > :58:04.you smell it, it you know it will not overwhelm anything in the recipe
:58:05. > :58:08.it is crisps and refreshing. It compliments the brill and ties in
:58:09. > :58:13.with the tangy flavours. It is crunchy and earthy to work with the
:58:14. > :58:17.coco beaned the fennel. There is a lovely savoury, salty lick on the
:58:18. > :58:22.finish, that works well with the clams and the seaweed. So, Clare,
:58:23. > :58:28.your beautiful brill and this elegant, great-value white, make an
:58:29. > :58:34.effortless match. Enjoy! Well, somebody is enjoying it. We have not
:58:35. > :58:38.got a taste yet. What do you think? The wine is
:58:39. > :58:41.fantastic. Beautiful. The salty Taiwaning to it.
:58:42. > :58:45.It is great. What do you think of the wine? A
:58:46. > :58:52.great combination. The saltiness works tieing it all together.
:58:53. > :58:57.If you carry on like this, you will need Photoshop on Monday.
:58:58. > :59:01.They can draw on the abs! Now, time to carry on with the Great British
:59:02. > :59:07.Menu. Who is representing Wales in the final, will it be Richard or
:59:08. > :59:15.Mary-Anne? Enjoy this one. Time for the main course. Mary-Anne
:59:16. > :59:21.is up first with her mum's cottage pie. Complete with fun horns and a
:59:22. > :59:28.beef lollipop. She places the cow pie on to the plate adding brisked
:59:29. > :59:36.beef fillet and lollipop. Followed by a brazed shallot. Finished with
:59:37. > :59:52.horns and a scattering of vegetables.
:59:53. > :59:57.Thank you, boys! I don't get it, why did you laugh? It is a laugh of
:59:58. > :00:00.despair. Are you happy with the presentation?
:00:01. > :00:07.Very. It is not so much a nod to humour as
:00:08. > :00:14.a marginal twitch. You have such a bore. I like the lay out. . It is
:00:15. > :00:19.reminiscent of a child's tea party. Is this cow pie for the first time
:00:20. > :00:24.at the banquet? Absolutely, darling. It is a nice Sunday lunch or nice
:00:25. > :00:30.for supper. My bit of fillet is nice. Nice? We
:00:31. > :00:34.don't want nice! We want great. It is pleasant. The shallot is
:00:35. > :00:39.delicious. This is a dish of shallots. How fantastic, but it is
:00:40. > :00:44.supposed to be is celebration of beef. It is weird as the quality of
:00:45. > :00:49.her first two dishes was amazing. I think she has dropped the ball. It
:00:50. > :00:59.is the axis of evil. It is not that bad! Returning contender, Richard is
:01:00. > :01:04.up next with the tasting of pork. A an homage to the humble pig,
:01:05. > :01:10.complete with a comedy plate. He starts off with curried sweet
:01:11. > :01:16.potatoes, adds on a ham hock and places the pork belly inside the
:01:17. > :01:20.chefe plate. Next it is ham-wrapped pork loin. Vegetables and onion
:01:21. > :01:35.flavoured pork scratchings and finally, a rich pork gravy.
:01:36. > :01:40.This looks good! The quality of the pork is absolutely spectacular! This
:01:41. > :01:45.is by far an and away the best dish, for lots of reasons. This is what I
:01:46. > :01:51.was expecting to see from him. Can you stop doing that? I am talking. I
:01:52. > :01:57.don't want to hear you. Just breathe you little pig. I say oing, oing!
:01:58. > :02:02.Let's hope that they don't comment on the bed pans.
:02:03. > :02:07.This dish does smack of something you would find in a charity shop.
:02:08. > :02:11.How many friends do you have in Weston-Super-Mare? I can tell you
:02:12. > :02:18.now, you have non! Finally it is time for the dessert. Let's hope we
:02:19. > :02:26.end on a high note, not a raspberry! And a funny note, please.
:02:27. > :02:33.Mary-Anne is making Some Like It Hot. It is a fruit Carpaccio. She
:02:34. > :02:41.begins with a spicy marinated pineapple slices, and adds a
:02:42. > :02:48.delicate tuile. Then coconut and lime jelly, passionfruit sorbet and
:02:49. > :02:51.pineapple crisps. Last one done.
:02:52. > :03:12.Thank God! Well, I like the pineapple hat. It
:03:13. > :03:17.is more like a flower. I know I have been giving you a hard
:03:18. > :03:24.time but thank you for everything you have done.
:03:25. > :03:28.That combination of pineapple and chilli is brilliantly done. That is
:03:29. > :03:33.the surprise, but the joke? It is just a joke. I have to say, you are
:03:34. > :03:40.almost as miserable as Oliver. It needs a softer edge. It does put
:03:41. > :03:49.me in mind of the last line of Some Like It Hot: Nobody is perfect!
:03:50. > :03:54.Richard is up next with his dessert. An elab vat spin on the strawberries
:03:55. > :04:01.and cream with strawberry gel, candyfloss and crispy, Ricotta
:04:02. > :04:07.dumplings. Richard dots the panacotta with strawberry gel. He
:04:08. > :04:12.adds fresh strawberries and strawberry meringue shards,
:04:13. > :04:19.springles in peanuts, adds in the candyfloss and for a final flourish,
:04:20. > :04:23.he places the strawberry gelly and vanilla parfait nose on his special
:04:24. > :04:32.plate. Oh, candyfloss! This is more like
:04:33. > :04:39.it. It is more like it. Yeah. LAUGHTER
:04:40. > :04:45.Way hey! I love the idea of eating off lonely Henry's face.
:04:46. > :04:51.We have ul done it! This is making me beam! I don't really like it. Oh,
:04:52. > :04:55.Oliver. I know, I can't help it. I am really trying to find flavour in
:04:56. > :05:03.the elements. I have no issues with the flavours.
:05:04. > :05:07.I'm amazed you think there are no flavours in there.
:05:08. > :05:12.Is this meant to be chips and ketchup.
:05:13. > :05:16.Yes, I think it is. Thank heavens we have ended on a note of sweetness
:05:17. > :05:24.and light. Come on, wind down a bit. A bit like
:05:25. > :05:29.me, overwhelmed I don't know, I don't want to get too carried away.
:05:30. > :05:33.It is a tough kitchen. Cooking complete, all that the chefs
:05:34. > :05:44.can do is wait while the judges consider their final scores.
:05:45. > :05:50.Well, I have done three As. Sorry, three eights. Let's go through the
:05:51. > :06:01.scores. Get them in, Matthew, put them out of their misery.
:06:02. > :06:10.Mary-Anne and Richard, welcome. Richard, you have finally made it to
:06:11. > :06:18.the judges' chamber. How do you feel? At last. I am shattered and
:06:19. > :06:23.nervous. Mary-Ann, e what sort of week has it
:06:24. > :06:27.been for you? I am that wish close to a nervous breakdown.
:06:28. > :06:33.I am sure you wish to know who is through to the finals? The winner
:06:34. > :06:35.is... Richard. I knew it.
:06:36. > :06:39.Thank you very much. How do you feel about that?
:06:40. > :06:48.Absolutely over the moon. It has been such a tough week. I can't look
:06:49. > :06:56.at Mary-Anne, she will set me off! Well done. It is time to find out if
:06:57. > :07:01.Jack is facing food heaven or food hell. Food heaven is pizza. Food
:07:02. > :07:07.hell is the cottage pie with the mince and nice potatoes and buttered
:07:08. > :07:12.peas. All of that stuff. It was not up to the people at home tdecide but
:07:13. > :07:17.to these guys, what do you think? I have so many people who were going
:07:18. > :07:23.to watch the show, I feel like I've been screwed here.
:07:24. > :07:31.Two chefs here? Just make the fat kid inside of me happy! They did,
:07:32. > :07:37.they are going on the pizza. Clare, you can do the dough. Using a
:07:38. > :07:42.mixture of flour and semolina flour. We have sugar in there and we have
:07:43. > :07:48.some salt. If you can mix this together, we have water and a little
:07:49. > :07:55.bit of ies. Mix that together. That would be great. In the meantime,
:07:56. > :08:05.Vivek, if you can grate the cheese, please. Meanwhile, the base for the
:08:06. > :08:10.pizza. These are tinned tomatoes, if you are at home, use these tinned
:08:11. > :08:18.tomatoes. They are from San Mozzano.
:08:19. > :08:22.They have less seeds, they are really sweet and delicious and full
:08:23. > :08:26.of flavour. This creates the base for the pizza.
:08:27. > :08:37.I know that you like the cheese, so we have a fat version of buffalo
:08:38. > :08:45.mozzarella. It is not! A full-fat pecorino cheese. And then this, this
:08:46. > :08:49.is a special treat. This is Dolcelatte layered with mascarpone
:08:50. > :08:53.cheese. It is fantastic. I have never had that.
:08:54. > :08:57.You have the dough there. Clare is making that. We mix this together.
:08:58. > :09:01.Ideally, make it the day before. What you end up with is this really
:09:02. > :09:05.light dough. Smell that. It is like a sour dough taste with
:09:06. > :09:10.this. What we are going to do is use the
:09:11. > :09:15.mixture. As we have used the mixture of semolina and flour in the dough
:09:16. > :09:20.itself, that is what we use when we pin it all out and roll it out.
:09:21. > :09:23.So we are going to take this and roll it.
:09:24. > :09:24.You can spin it around your head if you want to.
:09:25. > :10:01.Can you do that? No! Sorry! You can spin it around your head if
:10:02. > :10:15.you want You can spin it around your head if
:10:16. > :10:23.in Naples, they You can spin it around your head if
:10:24. > :10:34.There is a You can spin it around your head if
:10:35. > :10:51.stool, all he would do is make the pizzas. He
:10:52. > :10:51.stool, all he would do is make the He used to sit down with the stool,
:10:52. > :11:09.grab a cigarette, He used to sit down with the stool,
:11:10. > :11:20.Now, we spread this out. Add on the tomatoes.
:11:21. > :11:20.Do tomatoes.
:11:21. > :11:28.along? All the time! Now we have the mozzarella. Dot on the
:11:29. > :11:28.along? All the time! Now we have the the pecorino cheese. That is
:11:29. > :11:49.along? All the time! Now we have the fantastic. With a little bit of
:11:50. > :11:52.along? All the time! Now we have the pizza stone or a wood-fired oven. In
:11:53. > :11:58.the bottom and we have that one done. Now, for the lift-or, we have
:11:59. > :12:02.this one. How are we doing with the salad?
:12:03. > :12:08.That is done. This one has been in for a good
:12:09. > :12:16.seven minutes. I can't believe at the speed you
:12:17. > :12:21.guys work. It is amazing! I am normally in the pub after this! It
:12:22. > :12:29.wears me out this programme! If you want to be a bit fancy you can put a
:12:30. > :12:34.little bit of rocket on there. Now, there you have it. You have
:12:35. > :12:38.been working so hard. You have another sef months of work ahead, so
:12:39. > :12:43.fill your boots with pizza. This is the first time I've had
:12:44. > :12:49.pizza in sef months. It is OK, I will take over for you,
:12:50. > :12:59.if you want. What you laughing at? ! That is nice, isn't it? ! For the
:13:00. > :13:08.pizza, Peter has chosen a Casa d'Aragona Salice Salentino. It is
:13:09. > :13:13.2010 vintage, priced at ?7. 99. The pizza is really good.
:13:14. > :13:21.Happy with that? Oh, just, I don't want to cry, live on TV but... I
:13:22. > :13:26.might! Remember at at is out tonight on BBC One.
:13:27. > :13:32.Thank you very much for joining us. That is all from us on Saturday
:13:33. > :13:38.Kitchen Live. Thanks to Clare Smith, Vivek Singh and Jack Donnelly.
:13:39. > :13:44.Clears to Peter Richards. Are back live at the usual time of
:13:45. > :13:50.10.00am next week but enjoy more of us on Best Bites programme on a
:13:51. > :13:57.little later at 11.00am. Unless you forget to put the clocks back. In
:13:58. > :14:01.the meantime, have a great day. Goodbye for now! I'm off to the gym!