:00:10. > :00:14.Good morning. I've got a feeling things are going to get a little
:00:14. > :00:24.interesting today. You'll have to keep watching to find out why this
:00:24. > :00:38.
:00:38. > :00:41.is a slightly unusual Saturday Kitchen Live! Welcome to the show.
:00:41. > :00:46.Cooking with me, live, in the studio is one great chef and one
:00:46. > :00:50.lunatic! First, the undisputed king of British seafood cooking. It's,
:00:50. > :00:54.the one and only, Mr Rick Stein. Next to him is a man who's been on
:00:54. > :00:57.Saturday Kitchen plenty of times but always as a guest. But today,
:00:57. > :01:07.he's having a go at being a chef. I can't believe I'm saying this, it's
:01:07. > :01:09.
:01:09. > :01:14.Chris Evans! Let's have a go! No, I'm going to go! So here we go.
:01:14. > :01:17.Good morning to you both. So Rick, what are you cooking? It is prawn
:01:17. > :01:25.fritters with alioli and padron peppers. It looks like that.
:01:25. > :01:29.It does. So, is this a chilli? Yes, like
:01:29. > :01:35.that So, Chris, on the menu from you?
:01:35. > :01:40.That is something from Rick's book. So I will do something from my book.
:01:40. > :01:42.I have not cooked live on television before, but I'm going to
:01:42. > :01:48.do sweet deep fride crispy ravioli with chocolate sauce.
:01:48. > :01:52.I have been in the kitchen for five days. All of my radio show had been
:01:52. > :01:57.on tape! And instant chocolate sauce? Yes.
:01:57. > :01:59.At least people will learn how to do a one-minute chocolate sauce
:01:59. > :02:06.today. And Chris, what are you cooking
:02:06. > :02:10.today? So, two delicious dishes to look forward to. We've also got our
:02:10. > :02:13.line-up of great foodie films from the BBC archive to look forward to.
:02:13. > :02:16.Today there's more from Rick, of course, well it wouldn't be the
:02:16. > :02:19.same without him. As well as The Great British Menu and Keith Floyd.
:02:19. > :02:22.Now, our special guest is bringing some movie magic to the show, quite
:02:22. > :02:24.literally. He has played Arthur Weasley in all of the brilliant
:02:24. > :02:27.Harry Potter films. Welcome to Saturday Kitchen, Mark Williams.
:02:27. > :02:30.Armed and ready. Great to have you on the show. You are a foodie? It
:02:30. > :02:34.seems most actors a foodies, is that because they have spare time?
:02:34. > :02:39.Why don't actors look out of the window in the morning? It gives
:02:39. > :02:44.them something to do in the afternoon! When you are young, you
:02:44. > :02:49.spend a lot of time out of work. To feed yourself you tend to skoult a-
:02:49. > :02:55.- scout around a bit. I learned from lots of different
:02:55. > :02:58.actors, from the Middle East to West ind ian and Texan.
:02:58. > :03:02.-- West Indian. You have travelled all over the
:03:02. > :03:06.place, you get to choose food heaven and fell.
:03:06. > :03:12.So, out of all of the gropts you have travelled and eaten, food
:03:12. > :03:20.heaven, what is it? Well, food heaven, well, my food heaven list
:03:20. > :03:25.to you lot was enormous. It was pretty big. Pick one.
:03:25. > :03:31.It is in season? Mutton? Yep. I always wanted to cook with mutton.
:03:31. > :03:36.I have a local butcher to us, Martin, he has fantastic mutton. So
:03:36. > :03:44.I've been cooking it, so has my wife. I love it. It makes every
:03:44. > :03:49.lamb dish better. Pumped up! So it could be a nice
:03:49. > :03:55.curry, but there is a dreaded food hell twist to this, and we have the
:03:55. > :04:00.fish master on the show! I know. I know.
:04:00. > :04:06.And your food hell is? Whelks. I remember I went to Calais, a
:04:06. > :04:12.group of us. We ordered the seafood things. We got the wrong season it
:04:12. > :04:15.was mostly whelks. I remember working our way through
:04:15. > :04:25.them. Alex was going like this, I could
:04:25. > :04:29.hear him going, "Come on."! there you go, either mutton or
:04:29. > :04:34.whelks. It's going to be whelks.
:04:34. > :04:36.So, with the mutton, I could cook that with garlic, ginger, cumin,
:04:36. > :04:39.coriander, cocnut and a whole host of other spices. It's served with
:04:39. > :04:42.pilau rice, yoghurt and mango chutney, served with spiced Pilau
:04:42. > :04:48.rice, fresh yoghurt and a delicious mango chutney.
:04:48. > :04:58.Or there could be the whelks along with another of your food hells,
:04:58. > :04:59.
:04:59. > :05:01.the leeks. The leeks are done in a dish that I
:05:01. > :05:04.make, I sliced and cooked with white wine, buttter, shallots and
:05:04. > :05:06.garlic. I'll add smoked eel, clams, whelks and cover in rough puff
:05:06. > :05:12.pastry. So, let's wait until the end of the
:05:12. > :05:19.show to see what you get. Now, we have our two chef guests
:05:19. > :05:27.here. Anne-Lesley and you have with you?
:05:27. > :05:34.Lucy. What about you, you have a lot of
:05:34. > :05:42.hobbis with a bus? Yes, I have a red bus, a ice-cream bus. Where do
:05:42. > :05:48.you put them all? In a disused barn. And Lucy, tell us about you? Well,
:05:49. > :05:56.we have done a recent travel for charity, we went two days without a
:05:56. > :06:06.break. We had a very interesting time. If you have questions, fire
:06:06. > :06:10.
:06:10. > :06:15.away. If you have questions for us, You can put your questions to us
:06:15. > :06:18.live later on if you get on the show, I will be asking if Mark is
:06:18. > :06:24.getting food heaven or food hell. Start thinking.
:06:24. > :06:29.So, fish and seafood, there is only one chef that springs to mind when
:06:29. > :06:33.thinking of it. He is standing right here. Let's get on with it!
:06:33. > :06:37.What is on the menu? These are prawn fritters with alioli and
:06:37. > :06:46.padron peppers. These prawns were from Spain. That
:06:46. > :06:49.is my current love. Everything is is my current love. Everything is
:06:49. > :06:59.Spanish! These come from and loosa in Spain.
:06:59. > :07:01.
:07:01. > :07:06.-- and lieu Thea. -- Andalucia.
:07:06. > :07:14.Now, the easiest ways to do these is to pull the tails? I don't know
:07:14. > :07:19.why I'm telling you! I know. I know. So, when you think of Spain you
:07:19. > :07:26.think of great seafood, but also great things like pork and the
:07:26. > :07:31.markets? I was knocked out by the pork. The Iberico pig, the one that
:07:31. > :07:41.they make the ham out of. It is more like, you are surprised
:07:41. > :07:45.
:07:45. > :07:50.that it is actually pork. It looks and tastes more like a darker meat.
:07:50. > :07:55.Rick, don't be nervous. It will be fine. Yeah, right. I will say the
:07:55. > :07:57.same when you are doing your, what is it? Sweet deep fride crispy
:07:57. > :08:03.ravioli with chocolate sauce. I have never had it.
:08:03. > :08:07.I'm looking forward to it. I would if I were you! Now, Spain,
:08:08. > :08:13.the great markets. There is the market in Barcelona it
:08:13. > :08:19.in the centre, but the fish is the main hub of it? It is. It is right
:08:19. > :08:24.in the centre of the town. Around it is the preserved fish.
:08:25. > :08:34.I find that fascinating. The smoked fish. There are so many different
:08:34. > :08:37.varieties of Bacalao. I need something to stir my...
:08:37. > :08:41.There we go. Let's stir this up a bit.
:08:41. > :08:44.Good. It is absolutely great. We did not
:08:44. > :08:49.film there, unfortunately, we did Barcelona in the last programme,
:08:49. > :08:54.but we went to lots of markets. There is one in Valencia. There is
:08:54. > :09:00.a lovely bit, you are watching YouTube. There is a lovely piece of
:09:00. > :09:10.YouTube. We could not use it, but they start singing in opera in the
:09:10. > :09:10.
:09:10. > :09:15.Valencia market. It is the La Traviatta.
:09:15. > :09:20.It is the most beautiful markets in the world. It is one of the oldest.
:09:20. > :09:27.It is. I I went to Valencia this summer. When you venture out of the
:09:27. > :09:31.area, it is like chalk and cheese. There are the great Paddy feels,
:09:31. > :09:39.famous for the rice. I was thinking about that when I
:09:39. > :09:45.was there. You have to go to places like this to really underStan. That
:09:45. > :09:53.-- understand. That is a privilege for me. It is like going to
:09:53. > :09:59.burgundy for good wine. Oh, God, I forgot the wine! It is just when
:09:59. > :10:06.you go there and see the vine yards and you taste the wine that
:10:06. > :10:11.everything comes together for you. You know what I mean? Yes.
:10:11. > :10:19.It is that you never forget. I will never, ever feel the same about it.
:10:19. > :10:24.It sounds the same as I'm knocking it, but about paella anymore,
:10:24. > :10:31.seeing the rice paddis, you think it all works. That is why they used
:10:31. > :10:36.to put frogs in paella. They have snails everything.
:10:36. > :10:42.Oh, I'll tell you, they put eel in them too.
:10:42. > :10:46.So, the whelks in the rice Paddy, they would be in there for sure!
:10:46. > :10:52.What have you got there? I will rush through it. We are talking too
:10:52. > :10:56.much. We have prawns, a little bit of baking powder. We have flour,
:10:56. > :11:02.spring onions and parsley and a little bit of wine and of course,
:11:02. > :11:08.salt. They are dead easy to make. What I like about them, they make
:11:08. > :11:12.an expensive ingredient like the prawns go a long way. They make
:11:12. > :11:21.ideal Christmas drinks parties fabulous. Where does the idea come
:11:21. > :11:30.from? It came from, actually... Let's get that oil in there.
:11:30. > :11:34.It came from an area in Jerez. Waiting in Spain, as you do, they
:11:35. > :11:43.don't start eating until 10.00pm. So we went to a tapas bar and had
:11:43. > :11:48.these. Also, not the padron peppers, but other peppers. It is a really
:11:48. > :11:53.nice way, in the pap areas bar to have a simple ingredient like a few
:11:54. > :11:59.slices of ham or a few peppers like that and it just allows you to
:11:59. > :12:06.enjoy very simple food. Even the almonds there are so good?
:12:06. > :12:09.Exactly, a plate of almonds, a plate of olives. The beautiful
:12:09. > :12:13.olives stuffed with anchovies. They are beautiful.
:12:13. > :12:23.I think that pap areas has taught us all a great deal about eating.
:12:23. > :12:30.We all like to, I think, it is that idea of grazing, the little
:12:30. > :12:38.portions, I think that comes from the tapas! Remember if you would
:12:38. > :12:48.like to ask a question on the show, kale us at:
:12:48. > :12:52.
:12:52. > :12:58.I will bring that over to you. How nice, I thought it was there
:12:58. > :13:05.for the presentation! No. No. You reckon that every ten of those
:13:05. > :13:13.is a really hot one? Yes, really like a chilli.
:13:13. > :13:17.Now, when you make your alioli, do you put saffron in it? No. I don't.
:13:17. > :13:22.Originally when they make the alioli, as they call it, they did
:13:22. > :13:25.it with breadcrumbs and olive oil and garlic. Even there, now, they
:13:25. > :13:31.use egg yolks to thicken it up a bit.
:13:31. > :13:35.So these have the little bit of salt, oil I oil? Yes. That's what I
:13:35. > :13:40.mean, you see, it is so simple. It is a shame they are not around
:13:40. > :13:44.in the UK? It is, really, but I think that you will find more and
:13:44. > :13:48.more you can get them. Well, I hope you will try one.
:13:48. > :13:53.I love them and dunk them in that lovely alioli.
:13:54. > :14:02.Tell us what that is again? It is a collection of tapas of prawn
:14:02. > :14:12.fritters with alioli and padron peppers with... Funny enough, from
:14:12. > :14:17.
:14:17. > :14:27.his new book! Now, Mark, there you Dive into that.
:14:27. > :14:29.
:14:29. > :14:39.Yes. Yes! So, he said that one in four or five is a spicy yun. Superb.
:14:39. > :14:44.
:14:44. > :14:54.Tell us about the alioli? I love it How about Chris What do you reckon
:14:54. > :14:59.
:14:59. > :15:04.to the fritters? Very good. Superb.
:15:04. > :15:10.Isn't it funny how account think that seafood, you can still taste
:15:10. > :15:15.ail of the prawn in there despiting being hot? I think that the
:15:15. > :15:23.blandness of the batter makes the sweetness of the prawns come out
:15:23. > :15:26.more. They are not mushy at all. It would go well with spam, though,
:15:26. > :15:30.It would go well with spam, though, wouldn't it?! Right, now to Peter
:15:30. > :15:36.Richards in the Midlands to find some wine to go with the prawn
:15:36. > :15:41.fritters with alioli and padron peppers.
:15:41. > :15:46.I'm in the buzzing Victoria Square in central Birmingham. We have
:15:46. > :15:56.brilliant recipes on the show today. So I'm off to find some great wines
:15:56. > :16:05.to go with them. Sometimes the best food and wine is
:16:05. > :16:11.simple, fresh and unfussy. That is the brilliance of Rick's fritters.
:16:11. > :16:15.We need a wine that is unpretension, the kind of wine you can knock back
:16:15. > :16:21.in a tapas bar. We need a white.
:16:21. > :16:27.There is the old favourite, the Pichoul, but I think it is nice to
:16:28. > :16:31.stay Spanish, stay local. With that in mind, I have the Cuatro Rayas
:16:31. > :16:38.Verdejo 2010. There are lots of seafood-friendly
:16:38. > :16:41.Spanish wines to choose from. But the best Cuatro Rayas Verdejo
:16:41. > :16:47.2010 is a great combination of freshness and succulence, which is
:16:47. > :16:53.exactly what we need here. This one smells of dried herbs and apricots.
:16:53. > :16:58.It is inviting and elegant. You get the lovely crunchy tanginess that
:16:58. > :17:02.works with the prawns. It picks up nicely on the spring onions and the
:17:02. > :17:08.padron peppers. There is a lovely creamy texture and richness which
:17:08. > :17:13.is needed for the alioli. So, Rick, I'm sure you have sampled lots of
:17:14. > :17:20.delicious Spanish wines, but here is a great easy-drinking wine to
:17:20. > :17:25.drink with your fritters. Salut! The tapas is definitely
:17:25. > :17:33.doing the job. What do you think of the wine? I think it is lovely.
:17:33. > :17:42.Second only to Albir ino. It is fresh and it is cheap.
:17:42. > :17:49.It work as treat. I like that, experimenting with the
:17:49. > :17:54.different wine. I think that the guys are happy,
:17:54. > :17:58.Chris? I agree with everything that the guys have said so far.
:17:58. > :18:08.To be here with us on the series, write to us.
:18:08. > :18:13.The address is as always: Later on, the guy at the end of the
:18:13. > :18:18.table there, Chris is cooking something for us, what is it again?
:18:18. > :18:23.Sweet deep fride crispy ravioli with chocolate sauce! That's what
:18:24. > :18:31.it is. Right a double whammy of Rick today, he has cooked in the
:18:31. > :18:41.studio, now it is time to enjoy one of his foodie postcards, this one
:18:41. > :19:02.
:19:02. > :19:10.from Goa in Indian. Here, the fish market is staggering,
:19:10. > :19:14.so much fish and very cheap. Can I have some of these? What are
:19:14. > :19:18.they called? I think you are always expected to barter here, but it is
:19:18. > :19:28.difficult to put your heart and soul as everything cost as few
:19:28. > :19:29.
:19:29. > :19:34.pence. My friend is a chef here. He has
:19:34. > :19:37.taught me so much about Goan food. I should barter, really, it spoil
:19:37. > :19:45.it is for everybody else if you don't.
:19:45. > :19:51.Have you ever thought about what to do when cooking fish on the beach,
:19:51. > :19:57.there is drift wood and grilling, but why not try deep-frying. Throw
:19:57. > :20:07.a little bit of flour into this washing bowl. Add salt, cayenne
:20:07. > :20:07.
:20:07. > :21:04.Apology for the loss of subtitles for 56 seconds
:21:04. > :21:09.At low tide in the estuaries, the women go clam picking with little
:21:09. > :21:14.spoons scraping the mud to find the shellfish.
:21:14. > :21:22.One of the dishs that I remember having years ago that was cooked
:21:22. > :21:28.for me was clam marsala. You take sweet red onions and lots of ginger.
:21:28. > :21:33.You don't have to peel it and about 12 cloves of garlic and add
:21:33. > :21:37.tamarind piece and let it down with water. A council of tablespoons of
:21:37. > :21:42.turmeric and red wine vinegar, again about a couple of table
:21:42. > :21:48.spoons. Cumin and coriander seeds. Red
:21:48. > :21:55.chillis with the seeds left N cloves, the Goan cloves a really
:21:55. > :22:00.red and beautifully flavoured. Put all of those in a spice grind we
:22:00. > :22:05.are a dollop of coconut cream and tpwhrond a piece. Heat oil in a pan
:22:05. > :22:10.and add a big tablespoon of that Marsala piece. Cook it until it
:22:10. > :22:15.splits. You know when it happens as this starts to give off a great
:22:15. > :22:20.aroma of ginger, garlic and everything else. Then add your
:22:20. > :22:25.shellfish. I have used clams, mussels and cockels for a bit of
:22:25. > :22:31.variety. They start to open almost as soon as you put them in. Stick a
:22:31. > :22:41.lid on, make sure at that you cook them for about 30 seconds. Then add
:22:41. > :22:42.
:22:42. > :22:48.lovely fresh chopped coriander and pour the lot into a serving dish.
:22:48. > :22:52.We serve big bowls this in the restaurant. People are won over
:22:52. > :22:58.about the aroma, even before they start eating it. This is another
:22:58. > :23:02.dish I have in Goa, in fact, I thought it more appropriate to cook
:23:02. > :23:08.it in Padstow as it is fiddly, these are the sort of dishes that
:23:08. > :23:13.we do in the restaurant. It is a Goan Marsala made with lobster. The
:23:13. > :23:19.first thing to do is cut the lobster in half like this. Out with
:23:19. > :23:24.the tail meat which comes away in a great big chunk. Now we take all of
:23:24. > :23:27.this soft head meat out. It is the gunge, for want of a
:23:27. > :23:37.better word. But it has a beautiful taste.
:23:37. > :23:46.
:23:46. > :23:52.but you can easily use ones And that comes out
:23:52. > :23:57.So we just cut all these bits of tail meat into chunks, about inch-chunks, just like this.
:23:57. > :23:59.So let's make the masala.
:23:59. > :24:01.First of all, masala paste, home-made, green chilli, ginger,
:24:01. > :24:03.garlic, salt...
:24:03. > :24:08.These limes are for the salad at the end. And onion.
:24:08. > :24:13.So, first of all, the onion - that much.
:24:13. > :24:16.And some garlic. There we go.
:24:16. > :24:18.Some ginger.
:24:18. > :24:23.Some green chilli next.
:24:23. > :24:29.And now some masala. This is Rui's recipe from Goa for masala.
:24:29. > :24:32.It's a general-purpose fish masala.
:24:32. > :24:39.Masala is just a curry paste, but made fresh, so it's nice and wet and smells absolutely lovely.
:24:39. > :24:43.All I have to do is just fold the lobster in.
:24:43. > :24:53.You don't want to break it up any more than it is already broken up.
:24:53. > :24:54.
:24:54. > :24:57.You just turn it over in theJust like that.
:24:57. > :24:59.We just put it back in the shell and serve it up.
:24:59. > :25:03.You need a pound-and-a-half lobster- or a two-pound lobster for two people,
:25:03. > :25:05.so two of those would be fine.
:25:06. > :25:07.That looks rather special.
:25:07. > :25:12.Normally, I don't care for putting lobsters with strong sauces,
:25:12. > :25:15.but with cheap American lobsters that taste good,
:25:15. > :25:17.I think that is perfectly OK.
:25:17. > :25:26.I'm just gonna serve that with a simple Indian salad and naan bread.
:25:27. > :25:31.When I first saw this salad, I thought, "It's just cucumber with lime and salt!"
:25:31. > :25:36.But it just works so well with the lobster.
:25:36. > :25:40.So a good squeeze of lime.
:25:40. > :25:45.Like so many things in Goa, not many ingredients, but they all work.
:25:45. > :25:55.Plenty of salt and that's it!
:25:55. > :25:55.
:25:55. > :25:56.That
:25:56. > :25:57.That lobster
:25:57. > :26:04.That lobster looked
:26:04. > :26:07.That lobster looked amaze, Rick. Now, lobsters are great, but a
:26:07. > :26:11.little expensive, but I have another ingredient which I know
:26:11. > :26:16.that you love as well. These are the crayfish. These are American.
:26:16. > :26:25.If you get the English ones, which are very, very rare, they have
:26:25. > :26:31.white tips on the claws. I know what you say, like the GIs
:26:31. > :26:39.in the Second World War, they are oversexed and over here. That is
:26:39. > :26:43.like these! You can get these everywhere. They are in estuaries,
:26:43. > :26:50.every river. To peel them it is easy. You take the heads off and
:26:51. > :26:55.press the tail on either side. Why do they look like they have
:26:55. > :27:03.been cooked? It is just the colour of them. Normally you get them in
:27:03. > :27:13.Brighton, but I will do a cocktail with these. They have great meat.
:27:13. > :27:14.
:27:14. > :27:24.Do we know who Marie-Rose was? For the sauce? I know who Marie-Claire
:27:24. > :27:25.
:27:25. > :27:30.is! Steady! Now, Mark, your first student film was with Hugh Grant?
:27:30. > :27:36.Yeah. Privileged it was called. Yeah, it was good fun to do.
:27:36. > :27:42.You say that acting did not come easy in your career? I did not have
:27:42. > :27:46.the advantage of Hugh's good lux. I had to climb my way out of the coal
:27:46. > :27:51.face! People have different rhythms to their careers. Mine was sort of,
:27:51. > :27:56.as a character actor you always look better who you grow n your
:27:56. > :28:02.face. Then you look like a corner of a handbag! But when you started,
:28:02. > :28:06.the big break for you was in the Royal Shakespeare Company? People
:28:06. > :28:11.say about big breaks, you just keep working.
:28:11. > :28:20.But in terms of cutting your teeth in acting, the theatre must have
:28:20. > :28:25.been the best? I got my acting card, you had to have an Equity card to
:28:25. > :28:31.get a job. It does not exist anymore. The
:28:31. > :28:41.generation before me, the Helder Postiga, hallelujah, they all
:28:41. > :28:45.
:28:45. > :28:52.worked in theatre and that has been lost, really -- PetePostlewaite.
:28:52. > :29:02.Did you try to work in a series? was cast in a sitcom pilot.
:29:02. > :29:03.
:29:03. > :29:06.I did that. I went to the Far Show as the
:29:06. > :29:14."actor." But your filming career, it is
:29:14. > :29:19.incredible when you read your CV, you have 101 Dalmatians, Star Wars,
:29:19. > :29:25.Sense and Sensibility. Incredible, really. Then you are picked...
:29:25. > :29:30.play for England! Harry Potter! That was scary. There were about 40,
:29:30. > :29:36.50 actors, in the reading room. I thought, there was managie Smith...
:29:36. > :29:43.I have to interrupt. I met Michael Gambon a few years ago. In Padstow.
:29:43. > :29:49.He said he was really happy that they had decided no to kill him off
:29:49. > :29:59.in the next episode. Jason Isaacs said at one point, he
:29:59. > :30:03.
:30:03. > :30:08.went up to JK Rowling to say please to get him out of Azkaban! The book
:30:08. > :30:15.comes out first, do you rush to get the book to see if you are still in
:30:15. > :30:19.it? When you are in it, the people that do these books, they ring you
:30:19. > :30:27.up before it is out and to say whether you are killed are not!
:30:27. > :30:30.Thank you very much! The books are so pop lar though... Well, one of
:30:30. > :30:36.the things we noticed after it ended is that we are trying to come
:30:36. > :30:40.to terms with what happens as well. Even David Hayman when in New York,
:30:40. > :30:47.when we were in New York, he said to the journalists do you think
:30:47. > :30:53.that this will go to eight? He said no, he had no idea. That it was not
:30:53. > :30:57.a game plan. That the books, the film has a
:30:57. > :31:01.relationship. What the fans, what they were into it made that all
:31:01. > :31:06.work. You can't take it apart, really.
:31:06. > :31:14.You almost grew with it? Becoming more mature with it, becoming
:31:14. > :31:20.darker and darker? It is half of some of the cast' lives.
:31:20. > :31:25.More! How did the fan feel about the last book being split into two
:31:25. > :31:29.films? Well, as a fan myself. I thought maybe it was cynical, but
:31:29. > :31:39.then no, you couldn't do it. Also the split, the last scene of
:31:39. > :31:43.part one it is brilliant. It is my favourite scene in the whole...
:31:43. > :31:48.James about Harry Potter! I was given the DVD of Harry Potter. To
:31:48. > :31:53.be fair, I have watched a bit of the first one and the last one, but
:31:53. > :31:57.then, Enter the Dragon came on, a guy with a wooden stick doing
:31:57. > :32:02.this... That is definitely, I had to pause it. I did watch it later
:32:02. > :32:10.on! But, a lot of it is to do with children, obviously.
:32:10. > :32:17.It is not compulsory for people over 18 to watch them.
:32:17. > :32:21.As a joke, there was a joke, a support group for actors who have
:32:21. > :32:25.children who are not in Harry Potter.
:32:25. > :32:28.I have to talk about this dish. We have missed it all.
:32:28. > :32:33.have missed it all. Now I need your attention!
:32:33. > :32:39.Basically in the sauce we have the mayonnaise, the egg yolks, a bit of
:32:39. > :32:45.mustard, olive oil, brandy and vinegar. Tomato ketchup, lemon
:32:45. > :32:50.juice. James, show us how to make melba
:32:50. > :32:55.toast. It is toast, cut the crusts off the
:32:55. > :33:01.toast. But how to make it so flat and
:33:01. > :33:07.thin? Watch... Mine bend up. Like that, rub off the excess. Cut
:33:07. > :33:15.it... Place that on there. Toasted on bottom side and under the
:33:15. > :33:25.critical. I have a theory... It can't be too
:33:25. > :33:28.
:33:28. > :33:33.big a slice, can it? No. That's the near! -- that's the theory! I read
:33:33. > :33:38.that melba toast tastes better than blinis.
:33:38. > :33:42.Any way! Back it Harry Potter! Alright, but I thought we were on a
:33:42. > :33:50.food programme! But my producer is giving me stick.
:33:50. > :33:55.Harry Potter, the films are available now, including the box
:33:55. > :34:04.set? Yes. I'm going to get the box- set now.
:34:04. > :34:14.You must get one for free, Mark? hope so.
:34:14. > :34:16.
:34:16. > :34:21.How long will it take to watch? hours.
:34:21. > :34:29.Mr Evans, don't forget you are on next after this.
:34:29. > :34:33.All I have done is to take the lettuce. You can use iceberg.
:34:33. > :34:37.ALL SPEAK AT ONCE I love the omelette challenge.
:34:37. > :34:45.It is so good to see prawn cocktail back.
:34:45. > :34:50.Isn't it? It should be back. Do we get wine with this, chef?!
:34:50. > :34:55.you don't! Have a look at that. Now, what you need is a wedge of
:34:55. > :35:03.lemon. Easy. And some of this melba toast.
:35:03. > :35:13.You can do that this Christmas. Why is it called melba toast?
:35:13. > :35:16.have no idea! It's the same asthmaie-Rose? I know.
:35:16. > :35:22.Very nice. Right, what are we cooking for Mark
:35:22. > :35:29.at the end of the show? It could be mutton, slowly cooked with onions,
:35:29. > :35:35.chilli, garlic, tamarind, coconut, fenugreek and cinnamon.
:35:35. > :35:42.Any way it is a curry, served with yoghurt and mango chutney. Or Mark
:35:42. > :35:44.could be facing food hell, whelks and leeks in a pie,sliced and
:35:44. > :35:50.cooked with white wine, buttter, shallots and garlic. I'll add
:35:50. > :35:55.smoked eel, clams, whelks and cover in rough puff pastry it is served
:35:55. > :36:00.with mash and brussel sprouts. Some of the guys in the studio get
:36:00. > :36:05.to choose Mark's feat. Rick, the pie? I think it sounds really good.
:36:05. > :36:13.I think that the smoked eel will steal the show. I like fish,
:36:13. > :36:18.seafood and leeks. I love those little pies.
:36:18. > :36:22.Annesley? Have you been converted? There has been secret lobbying
:36:22. > :36:28.going on behind the show. I'm not sure.
:36:28. > :36:33.We will have to wait until the end of the show. Before they make their
:36:33. > :36:40.decisions, the invites have been sent, Th Great British Menu
:36:40. > :36:44.People's Banquet, it is time to People's Banquet, it is time to
:36:44. > :36:47.serve The Great British Menu. It is 6am on the day of Th Great
:36:47. > :36:52.British Menu People's Banquet. Early sunshine is bathing London.
:36:52. > :36:55.Here is the beautiful market tucked away at its heart. Hopefully
:36:55. > :37:00.yesterday's rain storm is not coming back. The chefs are facing
:37:00. > :37:07.one of the biggest challenges of their lives, to deliver four
:37:08. > :37:14.courses at this unique event. Here we go.
:37:14. > :37:19.Let's get cracking. 11 hours of hard labour lie ahead
:37:19. > :37:24.of them. The banquet is a huge task, it will take every ounce of their
:37:24. > :37:29.skill and stamina to pull it off. The chefs can't let their nerves
:37:29. > :37:33.get the better of them. The special community guests who have had the
:37:33. > :37:37.honour of being invited to the banquet will be arriving in less
:37:37. > :37:42.than five hours now. Akhtar is facing a difficult
:37:42. > :37:48.challenge with his fish course, relying on a complex mix of spices,
:37:48. > :37:55.that could be difficult to scale up to a whole shoal of sea bass and
:37:55. > :38:04.crabs. Paul had to work late into the night to re-make his honey
:38:04. > :38:11.coombe. He still has to dress up 100 marshmallows.
:38:12. > :38:17.Outside, the preparations are well under way. Like the food, the
:38:17. > :38:23.setting must be spectacular. In three hours' time, 100 guests are
:38:23. > :38:27.arriving and expecting a day to remember.
:38:27. > :38:32.Led hall Market, the street party is coming to life. Tom could do
:38:32. > :38:36.with help. So, it is an ideal moment for his guest of honour,
:38:36. > :38:41.Lucy Charles to show up. Morning, Tom. Have you got
:38:41. > :38:47.something for me to do? Yes, I will put this together, you can tie it
:38:47. > :38:52.up. OK, let's give it a go. Chris has his mum, sister and
:38:52. > :38:57.fiance, to step in and help him with the stickers for his bags.
:38:57. > :39:01.Outside in the market, yet more guests have arrived to enjoy the
:39:01. > :39:05.warm-up to the main event. They come from all over the country, but
:39:05. > :39:12.they have one thing in common, it is their hard work in the community
:39:12. > :39:16.that's being celebrated today. It is nearly time for the main event.
:39:16. > :39:24.The People's Banquet. The excitement is building.
:39:24. > :39:30.Ladies and gentlemen, welcome, I am standing beside the Queen of London,
:39:30. > :39:37.Barbara Windsor, who is introducing us to today's banquet.
:39:37. > :39:41.Good afternoon and welcome to The People's Banquet! CHEERING AND
:39:41. > :39:46.APPLAUSE Finally, the first dishes of the
:39:46. > :39:56.Great British Menu, the People's Banquet are beginning their journey
:39:56. > :39:59.
:39:59. > :40:07.to the market. APPLAUSE
:40:07. > :40:11.Oh, my goodness. Shake! Veteran chef, Richard
:40:11. > :40:15.Corrigan who judged this dish in the heats has come to ensure that
:40:15. > :40:23.Chris delivers today. Now he wants to give his verdict.
:40:23. > :40:27.You got it in one. You know what I mean? The shake, the bag, off you
:40:27. > :40:31.go. A great start to the street party. Congratulations.
:40:31. > :40:39.With his service over, Chris escapes from the kitchen to find
:40:39. > :40:48.out how well his chicken went down. It is daft, it is in my 70s, I have
:40:49. > :40:54.never had curry in my coleslaw, never! So, the menu from Chris has
:40:54. > :40:58.gotten the party off to a start. Next up is Akhtar. His complex fish
:40:58. > :41:06.dish must be spiced to perfection and delivered on time, not a strong
:41:06. > :41:10.point. Glynn watched Akhtar in the heats,
:41:10. > :41:15.he knows about his timing issues all too well.
:41:15. > :41:19.How is it going? I'm as prepared as I can get.
:41:19. > :41:23.I have a lovely team with me. I'm bang on.
:41:23. > :41:26.So you're not going to be late? Never. Never.
:41:27. > :41:30.See you later. With Akhtar concentrating on the
:41:30. > :41:36.sea bass Chris steps in to keep the service on time.
:41:36. > :41:41.We are doing fine. Come on. Come on. Hurry it up.
:41:41. > :41:46.Akhtar's soft shell crabs can only be fried at the last minute to
:41:46. > :41:51.ensure that they are still crisp when they are served at the table.
:41:51. > :41:58.With the gong sounded for the arrival of the fish course, the
:41:58. > :42:08.first platter leaves the kitchen destined for the top table.
:42:08. > :42:08.
:42:08. > :42:14.Will the fishing -- fish be hot and succulent, just as Akhtar planned?
:42:14. > :42:20.OK, I don't know what the rest of you are eating, but this is for me!
:42:20. > :42:23.Back in the kitchen Akhtar has mastered his presentation, he is
:42:23. > :42:28.now sending out platter after platter to the waiting guests. The
:42:28. > :42:32.community group that inspired him have dived into the steaming sea
:42:32. > :42:36.bass. I think it was good to be able to
:42:36. > :42:41.share the food on the table as opposed to individual portions. It
:42:41. > :42:46.was good sharing food. He's done it. Akhtar's last platter
:42:47. > :42:51.is ready to go out, he has done all of them on time.
:42:52. > :42:58.Guys, thank you very much! We all stayed together and worked like
:42:58. > :43:03.clockwork. It is absolutely amazing. APPLAUSE
:43:03. > :43:08.The fish was perfectly cooked. The spicing was very, very delicate.
:43:08. > :43:13.The mango salsa was sharp. It was faultless, absolutely faultless.
:43:13. > :43:19.The guy is a genius! That is the long and the short of it.
:43:19. > :43:24.Akhtar, there are dark rings around the eyes? It is a tough life in
:43:24. > :43:34.this kitchen. Maybe next year we should get you in there! Well done.
:43:34. > :43:36.
:43:36. > :43:41.Enjoy the rest of the day! APPLAUSE It looks delicious. You can see how
:43:41. > :43:46.the rest of the menu goes down in 20 minutes. Still this morning,
:43:46. > :43:52.Keith Floyd is in Northern Ireland. He has been terning a cookery
:43:52. > :43:58.competition, he is making scallop burgers to impress the judges.
:43:58. > :44:04.Now, all eyes on Chris as he attempts his first Saturday Kitchen.
:44:04. > :44:12.And the omelette challenge, will he James Cracknell under the pressure
:44:12. > :44:16.or will he EGG-cel himself! Find out live in a few minutes later on.
:44:16. > :44:21.And what is coming up at the end of the show for food heaven or food
:44:21. > :44:26.hell. Whris, what do you like? we get here at 6.00am to rehearse
:44:26. > :44:31.this. We have seen the mutton curry. It is absolutely gorgeous. However,
:44:31. > :44:38.you did the pie and it was off the scales. So, I'm a convert, I'm
:44:38. > :44:44.going with the fish. I'm going for the pie! Well, now, this part of
:44:44. > :44:51.the show, things could go wrong here, we have with us cooking today,
:44:51. > :44:54.Chris Evans. You can help me?! Well, let's get
:44:54. > :44:58.You can help me?! Well, let's get going.
:44:58. > :45:02.We have sweet deep fride crispy ravioli with chocolate sauce. Two
:45:02. > :45:08.different types. What are you making there?
:45:08. > :45:13.making a pasta. What's in there? have 00 flour.
:45:13. > :45:18.You have been to every single Italian restaurant in Britain?
:45:18. > :45:25.I have been to a few. I have been lent these eggs as they are so
:45:25. > :45:28.golden. So, eggs, salt? And caster sugar.
:45:28. > :45:32.Caster, pasta, that is how I remember it.
:45:32. > :45:35.I'm making the sauce in here. This is the chocolate sauce. This is
:45:36. > :45:40.basically water and sugar. You bring this to the boil.
:45:40. > :45:49.This is brilliant. Don't be scared of chocolate sauce. It is great.
:45:49. > :45:54.So easy. And also you add dark chocolate
:45:54. > :46:01.powder. Is there just egg yolk in there, no other liquid? Is it not
:46:01. > :46:04.dry? No, it is perfect. I was taught by the guy who taught Jamie
:46:04. > :46:10.Oliver. Did he? Yes.
:46:10. > :46:20.We are going to put this in the roller, but for a bit of luck,
:46:20. > :46:22.
:46:22. > :46:28.catch that! Now let's put it in the fridge to rest for a bit!
:46:28. > :46:33.Now, the sugar and the water in there, then you take it off the
:46:33. > :46:41.heat, add the chocolate if you keep boiling it, it could separate and
:46:41. > :46:47.split, but you don't want to add cream in it.
:46:47. > :46:54.You could use butter, but we are going to leave that off for now.
:46:54. > :47:00.Now you do the pasta. You are folding this three times to
:47:00. > :47:04.get the gluten and the egg mixed together. That will give you a more
:47:04. > :47:07.elastic pasta. The more elastic it, is more fun you can have with it,
:47:07. > :47:17.basically. So where is the inspiration for
:47:17. > :47:17.
:47:18. > :47:26.this? I learned to cook this in Italy when I was truffle in Italy.
:47:26. > :47:34.I did! Did they use dogs or pigs? Dogs. I have just been to, oh,
:47:34. > :47:38.where was it? Italy! Yeah! Well, we had so much Barola to drink, my
:47:38. > :47:43.memory is blurred. There is the chocolate sauce.
:47:43. > :47:47.Done deal. Done and dusted. Explain what is happening here?
:47:47. > :47:52.am rolling the pasta. The great thing about this is that it looks
:47:52. > :47:56.trickier than it is. But you can have so much fun. Noah,
:47:56. > :48:05.my son, he is two-and-a-half, he's been doing this all week. He's
:48:05. > :48:08.being paid, obviously! They say go down one notch per roll, but we
:48:08. > :48:18.have not the time. Do you want me to take over while
:48:18. > :48:25.you do the filling? Yes. So, the Ricotta and raps by filling.
:48:25. > :48:35.-- raps berry filling now. Now, the thing about the filling,
:48:35. > :48:45.don't crush the raspberries. Now, the Ricotta? You know where it
:48:45. > :48:46.
:48:46. > :48:56.comes from, don't you? You are cheap, Waitrose! Well, that is that
:48:56. > :48:57.
:48:57. > :49:03.done! That is great, if it looks like a chami leather, that is grit.
:49:03. > :49:08.Let me put it through one more time. These machines are great fun it
:49:08. > :49:15.reminds me of a mangle. It has never changed, has it? That is the
:49:15. > :49:19.point. It has always been around. It looks classic.
:49:19. > :49:24.Now, we have the pasta here. And here we are going to cut it
:49:24. > :49:29.here and there. Can I ask, how long can you keep
:49:29. > :49:34.fresh pasta like that in the fridge? Well it dries out, but it
:49:34. > :49:44.can be better. Ravioli, you have to flour the plate otherwise it start
:49:44. > :49:52.
:49:52. > :49:58.starts to stick. Actually if you are making it it can keep for a
:49:58. > :50:08.while and then putting it into the boiling water it is fine.
:50:08. > :50:13.Right, now, we fill these with the Ricotta and the crushed raspberries.
:50:14. > :50:20.I will spray it with a little bit of water. This is what Theo taught
:50:20. > :50:28.me. These two fingers are from Theo. Firm down as firm as you can to
:50:28. > :50:34.start the parcels off. The enemy of ravioli is? Air! Yes! Fancy a bit
:50:34. > :50:44.of a session in our cookery school, Chris? I've been. I know.
:50:44. > :50:48.You You can get up there and strut your stuff! Can I tell you this,
:50:48. > :50:51.they did have one of these in his kitchen.
:50:51. > :50:56.When we were filming in the director's house, in his garage
:50:56. > :51:01.there would be loads of things like sandwich toasters and various
:51:01. > :51:09.mixers and we used to play Toy Story, like, when did you get
:51:09. > :51:13.thrown out and find yourself in the garage?! Now, we are re-thumbing
:51:13. > :51:23.this ravioli. We don't want air in it at all.
:51:23. > :51:28.
:51:28. > :51:38.And also to get it nice and thin. What are you saying? Are you
:51:38. > :51:40.
:51:40. > :51:44.calling my Jim? Well, James, Jim. Are you still watching Strictly?
:51:44. > :51:54.Yes. Do you love it? Yes.
:51:54. > :51:54.
:51:54. > :52:02.Now, let's drop these in some hot oil. Is it just vegetable oil?
:52:02. > :52:07.You like rapeseed oil? I do. Would they not use olive oil in
:52:07. > :52:13.Italy? Yes. Now, in the fryer. This is the fun
:52:13. > :52:19.bit. 45 seconds we reckon for this. Any less, the pasta is not crunchy
:52:19. > :52:24.enough, anymore and it is burning the palate. We don't want to be
:52:24. > :52:32.responsible for that for Mr Rick Stein.
:52:32. > :52:41.Now for the recipe for this, you can go to the web site at:
:52:41. > :52:50.Now, the chocolate sauce. That is fine.
:52:50. > :52:57.Shall we drain these? There you go. We'll be here for another year!
:52:57. > :53:03.the BBC Good Food Show, I had a friend doing a demo on his own. He
:53:03. > :53:09.went under the table to get something, he gasped, meaning when
:53:09. > :53:17.it is going to end, of course, it was amplyified! I know how he
:53:17. > :53:24.feels! Now let's pet these on here. This is working far too well. Theo
:53:24. > :53:34.if you are watching at home with your kids, you're the man.
:53:34. > :53:34.
:53:34. > :53:42.I think, Chris, congratulations are in order. Not only can you do, this
:53:42. > :53:47.but �1.5 million you raised for Children In Need. Incredible!
:53:47. > :53:52.a few bits of fruit. It is a bit Christmassy.
:53:52. > :53:57.A little bit there. I'm shaking like a leaf! Sorry about this! A
:53:58. > :54:01.sprig or two of mint in the middle. I think that is it.
:54:01. > :54:10.Go on, then... It's sweet deep fride crispy ravioli with chocolate
:54:10. > :54:16.sauce! Well done. APPLAUSE
:54:16. > :54:19.Can you take it over, you made it. You made it! Eat it with your hands.
:54:19. > :54:24.Pass it over. The filling can be hot. That is the
:54:24. > :54:31.thing with that. Now, that chocolate sauce we knead with the
:54:31. > :54:36.dark chocolate, no more than 70%, but not milk chocolate or white
:54:36. > :54:40.chocolate. Is it still too hot? It is perfect.
:54:40. > :54:45.What we need. I definitely need something now.
:54:45. > :54:52.You have got that! This is the first we have ever done. You have a
:54:52. > :54:59.Saturday Kitchen Chef's Hat. Jim has fixed it for me! Put it on.
:54:59. > :55:09.Let's go back to Birmingham to see what Peter has chosen to go with
:55:09. > :55:12.
:55:12. > :55:17.what Peter has chosen to go with It's never easy choosing for
:55:17. > :55:20.someone like Chris who knows his food and wine, especially when it
:55:20. > :55:24.comes to a dish like this. Sweet deep fride crispy ravioli with
:55:24. > :55:30.chocolate sauce has everything, the summerry flavours of the fruit and
:55:30. > :55:34.the chocolate. So, we need a wine for all seasons. Now we need a
:55:34. > :55:41.sweet wine. You could go for something rich and full on, like
:55:41. > :55:47.this show liquor, but it could overwhelm the delicate flavours, so,
:55:47. > :55:57.in the interest of value and verse tillity, I have found this gorgeous
:55:57. > :56:03.
:56:03. > :56:07.wine, this TorresFloralis Moscatel. This is wonderful, a beautiful
:56:07. > :56:12.orange character. This is one of the few flavours that go with all
:56:12. > :56:22.of the different ingredients in the ravioli. Again, it has a freshness
:56:22. > :56:22.
:56:22. > :56:26.and lightness when you taste it. It works with the raspberries and the
:56:26. > :56:29.spicyness to pick up on the chocolate.
:56:30. > :56:36.So, Chris it is always brilliant to is something a little bit different
:56:36. > :56:40.on the show. So here is a toast to an inspired dish and a beautifully
:56:40. > :56:43.versatile wine to go with it. Cheers.
:56:43. > :56:48.Cheers indeed. Another Spanish wine for us.
:56:49. > :56:55.I'm a huge fan of desert wine. I lot of people say they do not like
:56:55. > :57:03.desert wine, but you have to get into it. It goes with big food.
:57:03. > :57:08.I really like the Australian once, they are fum of sticky... Sticky.
:57:08. > :57:13.And full of fruit as well. What do you reckon to that? I think
:57:13. > :57:18.it is really good. It goes well with the chocolate. You need strong
:57:19. > :57:25.sweet wine to go with the chocolate. And the ravioli? Fab. Fab.
:57:25. > :57:31.You can be sitting at chef's table, just write to us with your name and
:57:31. > :57:38.address to: Don't forget to put a stamp on your
:57:38. > :57:41.envelopes, please. Now, back to the Th Great British
:57:41. > :57:44.Menu People's Banquet and to kerpblgkerpblg kernel's famous main
:57:44. > :57:50.course. I love Tom.
:57:50. > :57:57.We were eating at his restaurant last week it was fantastic.
:57:57. > :58:02.Now, the boards. With two courses perfectly sent out,
:58:02. > :58:09.the pressure is on Tom Kerridge to deliver a stunning main course.
:58:09. > :58:14.He impressed the judges with his platter of pig, salt-baked potatoes
:58:14. > :58:17.and Bramley apple sauce, but can he deliver it to 100 expectant guests?
:58:17. > :58:21.The thing about the main course, there are nervous of elements. It
:58:21. > :58:28.is the sheer volume of it all that is the point.
:58:28. > :58:33.I want all of these boards along here with a knife and fork on it.
:58:33. > :58:37.As long as each set has... There is no way that Tom will let the boards
:58:37. > :58:41.leave the kitchen until all of the elements are in place, but there
:58:41. > :58:47.are so many that some are getting forgotten.
:58:47. > :58:53.An army of wait sers ready to go, but the food is still not ready.
:58:53. > :58:57.I'm missing a pig's head, please. We miscounted those, chef. We are
:58:57. > :59:02.one short. We have to count that out right,
:59:02. > :59:09.guys! It is only counterparting. Has Tom lost control? Can he get
:59:09. > :59:14.the service back on track? Let's go. Come on, chaps.
:59:15. > :59:16.Cider from the other room. Day- dreaming! How many tables are
:59:16. > :59:21.missing? Two. Thank you.
:59:21. > :59:24.In the market, Lucy and the rest of her community project are helping
:59:24. > :59:31.Tom to recreate the perfect presentation he gave the judges in
:59:31. > :59:38.the final. Come on, chaps, I need this quickly.
:59:38. > :59:43.Quickly, quickly! Let's go! Take it without a tray. Just take it.
:59:43. > :59:48.The waiting crowd has no idea of the commotion going on behind the
:59:48. > :59:54.scenes in the kitchen, but in the nick of time, Tom pull it is
:59:54. > :59:58.together. His mum Jackie and wife, Beth, signal the arrival of the
:59:59. > :00:04.main course. Tom's roast hog starts to make an appearance.
:00:04. > :00:11.APPLAUSE Wow, look at. This
:00:11. > :00:16.Hot to trot. That is right. There you go, the last tray of pork.
:00:16. > :00:24.Thank you very much. Before long, all 100 guests are
:00:24. > :00:30.served with a pork feast. There you go. Look at that!
:00:30. > :00:36.Absolutely everybody at the table is in awe of the beauty of the dish.
:00:36. > :00:41.There is the talking point, the quality of the skook superb. I love
:00:42. > :00:46.that salad cream, the whole dish is amazing.
:00:46. > :00:53.Veteran chef Jason put Tom's dish through with top marks in the
:00:53. > :00:59.regionals, he is thrilled to see it delivered on Banquet Day.
:00:59. > :01:03.That is how good that was! It is the only time I have given Tom a
:01:03. > :01:07.perfect Tom. I would maybe even give it 11. It was so good.
:01:07. > :01:11.Look at how the complete strangers have sat down. They have had food
:01:11. > :01:16.to share, drinks to share and they have had words to share. I think,
:01:16. > :01:21.you know, what more can you ask for? That is all, that is the very
:01:21. > :01:26.best to ask for. This is one of the proudest things
:01:26. > :01:32.to achieve, winning two main courses with The Great British Menu.
:01:32. > :01:36.To win won is phenomenal, to be up against such huge talents, cooking
:01:36. > :01:42.here, what an achievement. I'm very happy. Very proud.
:01:42. > :01:52.But it is not over yet as Tom walks out to a hero's welcome.
:01:52. > :01:55.
:01:55. > :01:58.He make as beeline for his mum and his wife! Hey up?! Well done.
:01:58. > :02:02.Love you. Well done.
:02:02. > :02:07.Tom's family have been behind him every step of the way.
:02:07. > :02:13.He was thrilled. He has worked so hard, I know.
:02:13. > :02:19.To win it two years running, it is just a fabulous achievement, isn't
:02:19. > :02:25.it? You can't ask for anymore. are just all really proud of him.
:02:25. > :02:30.Yeah! Three chefs have had their turn, now it is time for the grand
:02:30. > :02:33.finale. Paul Ainsworth has a lot to live up
:02:33. > :02:38.to, he is a newcomer to The Great British Menu.
:02:38. > :02:46.Are you nervous about the last course? I am. Very, very nervous,
:02:46. > :02:50.but... I don't think you have been nervous enough, but you have a very
:02:50. > :02:59.good sweet here. Paul has not made it easy at all.
:02:59. > :03:02.There is a pick and mix of doughnuts, honeycomb lollipops and
:03:02. > :03:08.-to-apples with marshmallows. It is a lot to get right.
:03:08. > :03:14.I know when the pressure is on, I know how nervous you can get. I am
:03:14. > :03:19.feeling for him. We have all worked together on the banquet for so long.
:03:19. > :03:28.The of00 pieces are ready. Now it is time to place them on to the
:03:28. > :03:34.specially made stands that trance ports them to the guests -- 600.
:03:34. > :03:44.Three successful dishes have gone before him and Paul wants his
:03:44. > :03:48.
:03:48. > :03:51.finale to be the ultimate dish. Ready, boy? Ready, boys? Paul's
:03:51. > :03:57.proud mum announces the arrival of all of his hard work.
:03:57. > :04:07.Watch your backs. The playful final course of today's
:04:07. > :04:07.
:04:07. > :04:13.banquet gets a raptuor ous reception. His mum, Annabelle, and
:04:13. > :04:17.dad, Dave, are overwhelmed by his achievement.
:04:17. > :04:22.I am very proud and emotional at the same time. To serve something
:04:22. > :04:27.like that for all of these people is marvellous, really. It is very
:04:27. > :04:34.impressive. Veteran judge, Angela Hartnett
:04:34. > :04:38.helped to put Paul's dish through. I think that he delivered on
:04:38. > :04:43.everything. Visually, on taste, it ticked every box.
:04:43. > :04:48.Paul's dish was perfect it was a great, great course. The theatre of
:04:48. > :04:51.the dish it was all about the fair ground. It was sensational.
:04:51. > :04:56.Paul's wife has shared his vision from the start.
:04:56. > :05:00.When I saw the carts coming out, I felt myself Welling up. I was so
:05:00. > :05:10.emotional. It was overwhelming. I could not believe that we are here
:05:10. > :05:16.
:05:16. > :05:20.on this day it is great. And next week you can enjoy easy
:05:20. > :05:22.baking ideas from Lorraine Pascale. Now, it is time to answer some of
:05:22. > :05:29.your questions. Each caller also helps to decide
:05:29. > :05:34.what mark is eating at the end of the show. First on the line is
:05:34. > :05:43.Matthew from Chingford in Essex. Morning. A question for Rick. I
:05:43. > :05:50.have a whole fish., but what is the best whole fish to use? I have done
:05:50. > :05:57.a dish for the book that I wrote about Spain. It is coming out in
:05:57. > :06:03.December! We used a dish and took potatoes and onions and baked them
:06:03. > :06:07.off first with olive oil and garlic then put the bream on top w and in
:06:07. > :06:13.the ov within a bit of lemon. It was totally dishes.
:06:13. > :06:18.What about salmon? I love that poach that. Bring it to the boil in
:06:18. > :06:23.a fish kettle, and lots of salt in the water.
:06:23. > :06:28.Then let it go down into its own heat. So don't boil it for too long.
:06:28. > :06:33.It will be perfectly moist in the middle with the mayonnaise and new
:06:33. > :06:43.potatoes, even at Christmas. Two dishes for you, what dish at
:06:43. > :06:44.
:06:44. > :06:51.the end of the show? Curry, please. Well done. Moya from Kings Thorpe,
:06:51. > :07:01.are you there? Hello, there, gorgeous man! Hello! What is your
:07:01. > :07:02.
:07:02. > :07:06.question? I have seen chorizo, how do you choose a good one. I look at
:07:06. > :07:11.them, but I don't know what I'm looking at? It is a question of
:07:11. > :07:16.soft or hard. How long they have been hung for. A good chore eethow
:07:16. > :07:21.should be firm in colour. Give it is sniff.
:07:21. > :07:26.Is it better if hung for a longer time? It is firmer. The ones that
:07:26. > :07:32.are fresh are the ones you cook for. The ones that are hung for months
:07:32. > :07:37.in some cases are the ones that you slice up and serve like a salami.
:07:37. > :07:44.But the spice is what to look for? It is paprika. It is just really
:07:44. > :07:52.about good pork, garlic and paprika, and smoked paprika.
:07:52. > :07:54.What's the white stuff on the outside? The white stuff is the
:07:54. > :08:00.curing, the natural result of the curing.
:08:00. > :08:10.What dish would you like to see at the end of the show, food heaven or
:08:10. > :08:11.
:08:11. > :08:18.food hell? Well, today, I will be mostly eating... Mutton! Good girl!
:08:18. > :08:28.Sheila, from Middlesex, are you there for us? What is your question.
:08:28. > :08:34.I know that you can cook brussel sprouts and the stalk it is on, but
:08:34. > :08:41.what about carrot tops? Well, I would use those as a herb.
:08:41. > :08:49.You can blanch them in the same way you can parsley blanch, but I chop
:08:49. > :08:55.them an use them as a herb. It has a nice, parsley-like taste.
:08:55. > :09:04.What dish would you like to see at the end of the show? Food heaven or
:09:04. > :09:11.food hell? I think food hell. There you go, 2-1 to heaven. Now,
:09:11. > :09:16.all of our guests that come on the show battle each other... What are
:09:16. > :09:20.you doing? They have to compete in the omelette challengement
:09:20. > :09:25.Rick, never very good at this, I have to be fair. Chris, out of all
:09:25. > :09:32.of the chefs on the board, who would you like to beat? You have
:09:32. > :09:37.never done it, have you? You! What about Tom? Tom Kerridge?
:09:37. > :09:44.OK, I'll have a go. Are you ready, let's put the clocks
:09:44. > :09:54.on the screens... How many of these are you made this week? 25! 3, 2, 1,
:09:54. > :09:54.
:09:54. > :10:04.go! There you go. Time. Time! Grown men over three
:10:04. > :10:22.
:10:22. > :10:32.Well... Well done, Rick. Rick, I'm just going to do that.
:10:32. > :10:32.
:10:32. > :10:39.Thank you very much, James. That is OK, chef. No problem.
:10:39. > :10:44.What? This is hardly a three-egg omelette is it? Well, there were
:10:44. > :10:53.three egg there is. Yeah, quail eggs.
:10:53. > :11:01.Rick Stein... What? You're quicker. Take that.
:11:01. > :11:10.Yes! You did it in 30 .4 4 seconds. Sow jump right. There$$NEWLINE
:11:10. > :11:16.APPLAUSE Chris Evans... This is going over
:11:16. > :11:26.your shoulder. I am so disqualified. You did it, you wanted to beat Tom
:11:26. > :11:27.
:11:28. > :11:30.Kerridge? Yes. You did... No! You were 20. 88, but
:11:30. > :11:37.there is no way that is going on the board.
:11:37. > :11:41.Well, is it food heaven or food hell for mark? We will find out
:11:41. > :11:45.after another vintage performance from Keith Floyd. He is in Northern
:11:46. > :11:55.Ireland, and he has entered a local cookery competition, but first he
:11:56. > :12:14.
:12:15. > :12:19.is off to a whisky distillery, for I am in the Bushmills distillery.
:12:19. > :12:24.Here, the raw spirit is circulated through the system three times.
:12:24. > :12:30.I was surpriseded to learn this is the oldest distillery in the world
:12:30. > :12:35.it was granted a licence in 1608, AD, of course! At the end of the
:12:35. > :12:39.process, the end of the line, this is where this great spirit is
:12:39. > :12:44.stored in oak barrels for up to ten years before it is bottled.
:12:44. > :12:50.In the meantime, there are others getting a real kick out of this,
:12:50. > :13:00.20% of the liquor in these barrels evaporates up and they call this...
:13:00. > :13:16.
:13:16. > :13:26.Because I have the smell of the whefbgy, I am feeling wonderful.
:13:26. > :13:29.
:13:29. > :13:39.Meanwhile, I am now up for a and we shall expect you to present
:13:39. > :13:43.
:13:43. > :13:48.'create an original dish I'm frying till golden brown
:13:48. > :13:52.which are partly done now, and some finely diced red pepper.
:13:52. > :13:56.Now, I want to make this a little bit burnt,
:13:56. > :13:59.because they're going to go into the stuffing of my fish faggots.
:13:59. > :14:03.We'll find another name for them.
:14:03. > :14:10.These want to be crisp and golden because I want them to lift up the flavour of the scallops
:14:10. > :14:14.which is the basic ingredient of my dish.
:14:14. > :14:18.If I can trust those to simmer away gently,
:14:18. > :14:22.I can explain a bit better what I'm going to do.
:14:22. > :14:27.Look. This is the scallop meat chopped into small dice,
:14:27. > :14:32.on top of which I'm going to place the coral of the scallop.
:14:33. > :14:39.Then that's going to sit on the bed of salmon like that,
:14:39. > :14:42.mixed with the things I'm frying in the pan over there.
:14:42. > :14:47.Then I'll cover the whole lot with that.
:14:47. > :14:49.That's the best I can do now
:14:49. > :14:55.because it's a competition and this is burning!
:14:55. > :15:05.I can't say, "I already have one in the oven." This is for real!
:15:05. > :15:38.
:15:38. > :15:41.I've got my web of caul - this is the fatty bit -
:15:41. > :15:47.and my bed of salmon sitting there.
:15:47. > :15:50.I'm going to trim that into a little packet.
:15:50. > :15:54.When this goes in the oven, it'll be 10 minutes before judging.
:15:54. > :15:56.I've never cooked this before.
:15:56. > :15:59.I can't win but I'm trying to use the things of Ulster -
:15:59. > :16:03.the fish, the cabbage, the bacon.
:16:03. > :16:06.My experience as a cook tells me that it SHOULD work.
:16:06. > :16:10.I'm trying very hard on this. This is for real.
:16:10. > :16:18.Now, if you'd just leave me alone!
:16:18. > :16:24.'This is the bit that reminds me of sitting O levels!
:16:24. > :16:28.'John Croskery is putting the finishing touches to his dish.
:16:28. > :16:35.'The judges will probably need sunglasses to appreciate this one!
:16:35. > :16:38.'Archie's lamb is looking tickety-boo!
:16:38. > :16:48.'Got to be up with the leaders, has this one!'
:16:48. > :16:57.
:16:57. > :16:59.Little lardons of bacon,
:16:59. > :17:04.fresh Ulster cabbage.
:17:04. > :17:12.Chef Floyd, I must tell you that you have 5 minutes left to bring your dish forward. I'll be here!
:17:12. > :17:16.Thank you, Your Majesty!
:17:16. > :17:21...OW !
:17:21. > :17:23.'Here's the Lamb Cortfinbar,
:17:23. > :17:28.'Chicken Picasso - if it doesn't win here, the ICA will snap it up!
:17:28. > :17:31.'Then there's this huge expanse of Irish linen
:17:31. > :17:34.'for my Finn MacCool Burgers!
:17:34. > :17:37.'Medallions of beef with herb sauce
:17:37. > :17:47.'and chicken stuffed with salmon mousse and prawns.
:17:47. > :17:47.
:17:47. > :17:51.Richard, I'm not remotely interested in what you're doing.
:17:51. > :17:59.If you want to reshoot this, you've no chance!
:17:59. > :18:04.These are my little...
:18:04. > :18:09...my little Finn MacCool Burgers.
:18:09. > :18:14.'Considering that I've never cooked- this before, it's turned out well!
:18:14. > :18:17.'And I don't mind if I win or not.
:18:17. > :18:19.'At least I've stayed with the rules,
:18:19. > :18:25.'I've created an original dish that looks nice and tastes good.
:18:25. > :18:29.'The sauce is just the old egg-and-butter routine.
:18:29. > :18:33.'Beat 2 oz of butter into 2 egg yolks over a low heat
:18:33. > :18:36.'and pour it over your cabbage!
:18:36. > :18:43.'And it's good with anything from asparagus to fish.'
:18:43. > :18:48.The cameraman wants it done again because there was a shadow!
:18:48. > :18:57.Too bad! I'm now going to be disqualified because of you!
:18:57. > :19:06.ONLOOKERS APPLAUD
:19:06. > :19:09.'The winner was Lamb Cortfinbar.
:19:09. > :19:19.'Well done, Archie Stewart!'
:19:19. > :19:25.
:19:26. > :19:26.Great
:19:26. > :19:26.Great stuff.
:19:26. > :19:29.Great stuff. There
:19:29. > :19:35.Great stuff. There will be more from Mr Floyd on next week's show.
:19:35. > :19:41.Now, it is time for everyone here to find out if it is food heaven or
:19:41. > :19:44.food hell for mark. It could be the mutton, or, the
:19:44. > :19:49.lovely and delicious whelks and clams.
:19:49. > :19:55.They are still moving! Yes, they are.
:19:55. > :19:59.And the lovely pastry to go with it. A nice little pie.
:19:59. > :20:06.What do you think that they have gone with? I know what they want.
:20:06. > :20:10.Well, it was 3-3, but Lucy has gone for the fish! Yes! So, let's get
:20:10. > :20:16.this out of the way. So, the whelk on first. Let's get
:20:16. > :20:21.them cooking. Are you putting cockels in as well?
:20:21. > :20:31.We are putting in the whelks and the clams, they are going to go in.
:20:31. > :20:37.Over there. That is hot. They are going in and the lid on.
:20:37. > :20:42.Say goodbye! Right. Rick, you can slow down, mate.
:20:42. > :20:47.Now, we have the flour, salt, in goes the butter, and we mix that
:20:47. > :20:57.together with water. That is how we make our pastry.
:20:57. > :21:00.
:21:00. > :21:05.Chris, if you can thinly slice more e -- for me the leeks.
:21:05. > :21:15.You are a dab hand in the kitchen, have you ever made pistry before?
:21:15. > :21:15.
:21:15. > :21:24.It is a doddle. Right, Rick? Yes.
:21:24. > :21:29.Do you use lard? We do, yes. Lard and butter. Half and half.
:21:30. > :21:35.That is a big shallot. Shallots, garlic. We get that in
:21:35. > :21:40.there. There are the whelks and the clams cooking nicely. Is it wine or
:21:40. > :21:48.water in there? It is wine, water in there? It is wine,
:21:48. > :21:53.actually. Now, we are going to pass this lot
:21:53. > :21:57.over to Rick and Chris. These guys want to do a lot.
:21:57. > :22:01.I have never had three chefs cooking for me.
:22:01. > :22:04.Two, actually. No. No, you have earned your
:22:04. > :22:10.stripes. The liquor into there. That is the
:22:10. > :22:17.wine and everything. So, we are going to rest this now?
:22:17. > :22:21.Yes, and then into the fridge before we roll it.
:22:21. > :22:26.The idea with rough puff pastry is that you roll it several times. If
:22:26. > :22:31.you roll it up, fold, please, Rick and roll it again to use it for the
:22:31. > :22:41.top. In with the cream in the sauce. With everything. That is the
:22:41. > :22:43.
:22:43. > :22:49.filling for the pie. Over here... Shall we get the rice on? No, that
:22:49. > :22:54.is for the curry! Calm down, Rick, calm down. Rice in the fish pie,
:22:54. > :22:57.probably not! You are right. Now, butter, water.
:22:57. > :23:06.Cabbage. Or rather, brussel tops, straight
:23:06. > :23:12.These are the tops of the brussel plant, that is all that they are.
:23:12. > :23:20.To the little ones. There is a little one.
:23:20. > :23:30.Where are you from? Woost areshire. It is quite West Midlands, but a
:23:30. > :23:31.
:23:31. > :23:36.little more rounded, we say "are"! You know we've all been on the Good
:23:36. > :23:39.Food Show. I really like the Birmingham accent.
:23:39. > :23:46.Apparently it is very reassuring. Yes.
:23:46. > :23:53.Exactly. Now, the pastry. Thinly slice it
:23:53. > :24:00.for the -- thinly roll it for the pie. We have our mashed potato here.
:24:01. > :24:07.So, the whelks are out? Yes. There are the whelks, the clams and
:24:07. > :24:17.everything else. Are whelks readily available.
:24:17. > :24:19.
:24:19. > :24:23.can get them from the sea! You can get the whelks and the vinegar from
:24:23. > :24:27.the beach stalls. You used to get a lot of fish
:24:27. > :24:34.stalls from the -- outside of the pubs, didn't you? Absolutely.
:24:34. > :24:40.Now, the filling. I have onions, garlic, the juice of the whelks,
:24:40. > :24:50.the clams, the chive on the top, the salt and the pepper. In the
:24:50. > :24:53.
:24:53. > :25:00.leeks. In the pie... Good. Giev me another job.
:25:00. > :25:04.-- Give me another job. In the pie we add the leeks.
:25:04. > :25:12.And nowion can top them with the pastry.
:25:12. > :25:17.This is the brussel tops. We said earlier that the DVD was
:25:17. > :25:27.out next week, but before everybody goes rushing it is out next week,
:25:27. > :25:28.
:25:28. > :25:31.is it? It is out on the 2nd. It was 12 years work for the
:25:31. > :25:38.production. Nobody has ever done it before with the same cast, the same
:25:38. > :25:48.crew. I have the Arnold Schwarzenegger of
:25:48. > :25:58.whelks here, just so you know. Are you a fan of whelks, Chris?
:25:58. > :26:03.
:26:03. > :26:09.There is not much on planet earth that I don't like to eat.
:26:09. > :26:19.Now, you can do it Rick's way, but you can croup it.
:26:19. > :26:21.
:26:21. > :26:26.It goes in the oven. You can cook them from the fridge...
:26:26. > :26:32.Rick, check these out. That is worth a ripple.
:26:32. > :26:37.Now, as they come out of the oven, take the egg wash over the top.
:26:37. > :26:47.Thinly, a little bit of egg wash. It make it is shine over the top as
:26:47. > :26:51.
:26:51. > :26:58.soon as it comes out of the oven. There we go.
:26:58. > :27:08.I think next time we will keep the drink well away from him! Would
:27:08. > :27:13.
:27:13. > :27:21.you? Could you? Is it alright? Right, mash.
:27:21. > :27:30.Oh! Good piping! You don't want to do it like that! This is rustic.
:27:30. > :27:35.There you go. Right, knife, fork. Dive N
:27:35. > :27:42.Come on. Come on, guys.
:27:42. > :27:47.There is whelks in there, remember. There is also a lot of mashed
:27:47. > :27:57.potato everywhere! I'll get a knife and a fork for you guys.
:27:57. > :27:57.
:27:57. > :28:00.I know you don't like leeks, but I think is a Christmassy sort of pie?
:28:00. > :28:09.James, the mash is amazing -- maizing.
:28:09. > :28:19.To go with this, Peter has chosen a Gruner Veltliner 2010. �7 .4 4 from
:28:19. > :28:20.
:28:20. > :28:30.Sainsbury's. -- �7.99.
:28:30. > :28:31.
:28:31. > :28:35.It is really delicious. Thank you very much.
:28:35. > :28:40.Look forward to seeing you again. Don't forget, the Harry Potter DVD
:28:40. > :28:47.is out next week, if you want something to do over the holidays,
:28:47. > :28:49.19-odd hours. Well that's all from us today on
:28:49. > :28:52.Saturday Kitchen. Thanks to Rick Stein, Chris Evans and Mark
:28:52. > :28:55.Williams. Cheers to Peter Richards for the wine choices and to our