:00:17. > :00:27.weekend together with a menu of great mouth-watering food. This is
:00:27. > :00:38.
:00:38. > :00:43.Saturday Kitchen Live. Welcome to the show. With me in the studio are
:00:43. > :00:53.two top chefs. First is someone making a debut on Saturday Kitchen,
:00:53. > :00:53.
:00:54. > :01:00.but no stranger to our TV screen, it is the brilliant Monica Galetti from
:01:00. > :01:04.Celebrity MasterChef. And who better to cook fine Jersey royal potatoes,
:01:04. > :01:10.is the man all the way from Jersey it is Shaun Rankin. Good morning to
:01:10. > :01:13.you both. Shaun, what are you creating? I am creating a grilled
:01:13. > :01:19.skate with spring lamb shoulder ragout and salt-crust Jersey Royals.
:01:19. > :01:23.Sounds good to me. Obviously there is mint in the Jersey royal, an
:01:24. > :01:28.unusual way of cooking the potatoes but keeping the great taste of them?
:01:28. > :01:34.It is a very traditional way. Monica, the first time on the show.
:01:34. > :01:39.Are you going as fancy? Keeping it simple, seafood pasta with a light
:01:39. > :01:44.curry sauce. It sounds good. You are going to char-grill the seafood? We
:01:44. > :01:53.will add it to the end. And the sauce is simple? Something you can
:01:53. > :01:59.do on a Saturday night at home or on the weekend. And as always, a great
:02:00. > :02:04.line-up of foodie films from the BBC archive, a helping of food from the
:02:04. > :02:12.great Rick Stein and more from Raymond Blanc. Now, our special
:02:12. > :02:16.guest is best-known for her role in Harry Potter and all eight of the
:02:16. > :02:22.films, as Ginny Weasley. Please, welcome to the show it is Bonnie
:02:22. > :02:27.Wright. Still so young! All eight shows. You have been a director as
:02:27. > :02:33.well. The career is changing as well? Indeed.You want to go behind
:02:33. > :02:37.the scenes? I have been both. Which is amazing since Harry Potter. I
:02:37. > :02:44.have been doing three independent films, they are coming out at the
:02:44. > :02:50.end of the year and I am also studying writing and directing.
:02:50. > :02:55.Still so young. What do you do at home? I love to cook.So, at the end
:02:55. > :02:59.of the programme, I will cook either food heaven or food hell. It is
:02:59. > :03:03.based on your favourite ingredient, or the nightmare ingredient, food
:03:03. > :03:08.hell it is up to the chefs and the viewers to decide what you will be
:03:08. > :03:14.eating. So, food heaven, you u have travelled all over the world?
:03:14. > :03:19.huge lover of seafood, mostly lobster. I lot of people love that.
:03:19. > :03:26.It is very indulgent. So, that is the food heaven. What about the
:03:26. > :03:30.dreaded food hell? That is mushrooms. I am not a huge fan of
:03:30. > :03:34.anything with any seed or spices like tarragon. I think that could be
:03:35. > :03:40.the food hell. Well, the two go well together in the dish that you will
:03:40. > :03:47.find out about in a minute's time. So for food heaven, a great res pee
:03:47. > :03:49.I picked up on my travels this week. I have been to Bali this week. The
:03:49. > :03:55.dish is lobster and scallops with ginger chutney and saute green
:03:55. > :04:00.vegetables. Or Bonnie could be facing food hell, mushrooms to be
:04:00. > :04:10.combined with another of your least favourite thing, tarragon. I will
:04:10. > :04:11.
:04:11. > :04:16.make a classic chicken chasseur with straw fries. Still not a bad dish.
:04:16. > :04:21.No, not too bad. Lots of tarragon flavour. You have to wait until the
:04:21. > :04:28.end of the show to see which one Bonnie gets. If you would like to
:04:28. > :04:34.ask a question on the show then call this number: If you will get to
:04:34. > :04:38.speak to us, you can put your questions live to us later on. I
:04:38. > :04:46.will be asking you if you would like to see Bonnie's food heaven or food
:04:46. > :04:50.hell. Right. Next is a woman used to working alongside Michele Roux
:04:50. > :04:54.Junior, no less it is Monica Galetti. Great to have you on the
:04:54. > :04:59.show, your first time on the show. What are you cooking, then? Well,
:04:59. > :05:03.you are going to make pasta. Well, you are making that. I am going to
:05:03. > :05:08.crack on to make a creamy curry sauce with wonderful grilled
:05:08. > :05:15.seafood. I will grab a knife for you. We have the pasta in the
:05:15. > :05:20.fridge. You make yours with lots of egg yolks? Yes, double the amount of
:05:20. > :05:29.egg to egg yolks in the pasta. It goes a few years back to the
:05:29. > :05:34.restaurant, Gavroche. You have worked there for a long time?
:05:34. > :05:38.off over the last ten years. were away and was working for the
:05:38. > :05:46.Roux family as well? Yes, I opened a restaurant for them. Then I came
:05:46. > :05:53.back. Had a baby. She is now years old. Now leer we are back again.
:05:53. > :05:59.Life goes on. So we have the cooking school going on. Tell us about that.
:05:59. > :06:06.That involves you and Michele Roux Junior, doesn't it? Yes, the things
:06:06. > :06:10.that he gets me roped into! It is great. You can Google it with the
:06:10. > :06:14.cooking school, it should pop up. The great thing is it is with chefs
:06:14. > :06:23.who have been on television, wine people who have been on television.
:06:23. > :06:27.I say wine people, my husband is a sommellier. It is a great
:06:27. > :06:33.opportunity to get up close with us and spend a day with us. There is
:06:33. > :06:39.space for 12 people on the class it is very intimate. You get a glass of
:06:39. > :06:48.wine, you get to cook with us. You have us for the day. One lady walked
:06:48. > :06:54.in, she almost fainted when she saw Michel with us. Your perception is
:06:54. > :07:00.as the tough one? Yeah, they walk in and walk out when I'm in there! It
:07:00. > :07:02.is a great day to have the opportunity to learn stuffs with the
:07:02. > :07:11.opportunity to learn stuffs with the chefs one-to-one. So, what do we
:07:11. > :07:15.have in there? We have the chopped onion and oil. Then we add the
:07:15. > :07:21.spices, then the wine, the stock. All of that before the cream goes
:07:21. > :07:27.in. You have the water boiling there? Yes. So, when did your career
:07:27. > :07:33.start, then? Many moons ago!How did it start? I started cooking in New
:07:33. > :07:43.Zealand. I was a young chef. While I was travelling throughout Europe I
:07:43. > :07:45.
:07:45. > :07:51.sent my CV off to top restaurants in 99. Michel was the first to reply.
:07:51. > :07:57.So I took it. As luck would have it, I am still there, on and off.
:07:57. > :08:04.one of the foodie families in the world. Once you are in, you are in?
:08:04. > :08:09.I find it an honour. It is like an institution. I keep trying to change
:08:09. > :08:16.my eems and numbers but they keep fining me! They will keep finding
:08:16. > :08:22.you. It is not just an honour but a place where you are constantly learn
:08:22. > :08:29.learning - to change krour phone number! A lot as changed at the
:08:30. > :08:35.Gavroche but the key dish it is like the Waterside. Do you still have the
:08:35. > :08:42.ice-cream trolley? Oh, my gosh, do you know how many times we have
:08:42. > :08:49.amended it! It does look fantastic. It is a stunning piece of equipment.
:08:49. > :08:53.Difficult for the service when the poor guys on pastry are topping up
:08:53. > :08:58.the ice-creams by hand. They are made fresh every day. So, in goes
:08:58. > :09:04.the curry powder. This is the stuff you want people to cook at home.
:09:04. > :09:11.Exactly. No fuss. Get the kids involved. I get my six-year-old
:09:11. > :09:18.involved. This is in the book? Yes, this is in the book. Right, sweat
:09:18. > :09:28.that down. In goes the wine. wanted this pasta nice and thin, I
:09:28. > :09:33.
:09:33. > :09:39.take it? Yes, please.Now what sort of shape are you looking for?
:09:39. > :09:49.by hand like a papperdale, please. The fish you are cooking on the
:09:49. > :10:01.
:10:01. > :10:11.griddle? Yes. That's it. I'm just removing the pooh shoot from the
:10:11. > :10:15.
:10:15. > :10:19.prawns! That is a technical term for it, is it? It is a chef's term!New
:10:19. > :10:26.Zealand has a great culture with great, fantastic food, especially
:10:26. > :10:32.for fish? Yes. I have to agree. I do miss it. The green-lipped mussel,
:10:32. > :10:38.the clams that we have, the oysters. Yes, but, it is not bad on this side
:10:38. > :10:44.of the world as well! Well, I am nearly there. I got all the way down
:10:44. > :10:49.to Singapore. What do you mean nearly there, there are another 12
:10:49. > :10:53.hours to go from there! Trust me, it felt like it on the way back! Right
:10:53. > :10:59.we have the pasta. The secret of the reduction is the speed of which you
:10:59. > :11:09.are reducing it down? Exactly.It is all cooked at the same amount of
:11:09. > :11:10.
:11:10. > :11:16.time. Right, pasta in. Lots of salted water, I take it? Great.Now
:11:16. > :11:26.you have scored the fish lightly? Yes, so when it cook it is has a
:11:26. > :11:30.
:11:30. > :11:37.nice pattern on there. Thank you. You have a couple of minutes left.
:11:37. > :11:47.Any white wine in there? It is all in. I'm just going to bring it down
:11:47. > :11:50.
:11:50. > :11:54.a touch more. In goes the cream. Double cream this one. Yes, double
:11:54. > :12:04.cream. A little pimple of salt. Could you give it a taste, please.
:12:04. > :12:06.
:12:06. > :12:11.Thank you. I will start grilling. course we mentioned the Gavroche.
:12:11. > :12:17.Name some of the classics that have been on for that many years. It is a
:12:17. > :12:22.delight, isn't it? You would be surprised. We still have the
:12:22. > :12:28.souffle, created by can have chef Albert. Although we offer a half
:12:28. > :12:34.portion, so it is only 2,000 calories per dish! Just 2,000!About
:12:34. > :12:39.that. We also have the omelette Rothschild. There is a rabbit dish
:12:39. > :12:44.which has been on since Michele Roux took over as the chef. That is
:12:44. > :12:54.constantly on there as well. So, if you would like to put questions to
:12:54. > :13:07.
:13:07. > :13:13.our chefs today, including Monica. this is very quick. You can cook it
:13:13. > :13:18.on the barbeque? Exactly. Even in a pan if you don't have a griddle. It
:13:18. > :13:23.is easy and tasty. It is great for the weekend. Do you want me to chop
:13:23. > :13:29.parsley? If you are not busy, I would love that. I am never busy on
:13:29. > :13:35.the show. So are we going to see another MasterChef Professionals?
:13:35. > :13:40.Yes you are. We start to film the next series this Monday. So it is
:13:40. > :13:45.all hands on deck. Busy times coming up over the next three months.
:13:45. > :13:50.Discovering the next talent. You are still in the restaurant? When I'm
:13:50. > :13:58.not filming or doing other thing, writing a book or running after my
:13:58. > :14:08.six-year-old, I hang out with Michel in the kitchen! I'm good to go. Are
:14:08. > :14:08.
:14:08. > :14:17.you ready? That is all ready.Did you taste it? I did. It was OK my
:14:17. > :14:27.me! It smells nice. You know what they say, trust no-one! Is that
:14:27. > :14:27.
:14:27. > :14:37.right? Importantly. Here we go, James' well-cut hand-made pasta.
:14:37. > :14:40.
:14:40. > :14:50.Let's get that in the bowl. I like my salmon really pink. If you want
:14:50. > :14:50.
:14:50. > :14:57.to cook yours well done, by all means do so. I can't understand what
:14:57. > :15:03.the perception is when watching the professional bit that you come
:15:03. > :15:09.across as scary? I have no idea where it has come from. She is a
:15:09. > :15:16.prima , she asked for a bigger dressing room this morning! I blame
:15:16. > :15:23.the edit. You know television, they overdramatise everything! They tend
:15:23. > :15:29.to do that, don't they. They do. I've been told I'm a pussycat!
:15:29. > :15:35.us what that is again? Seafood pasta with a light curry sauce. Done in
:15:35. > :15:42.with a light curry sauce. Done in seven minute, pretty good. And you
:15:42. > :15:47.get to taste this. Have a seat over here, Monica. You get to dive in.
:15:47. > :15:52.Tell us what you think of that. It is quick and simple. Always the
:15:52. > :15:58.great thing is the simplicity, but tell us what you think of that.
:15:58. > :16:07.agree, I don't like to cook my salmon too much. That is nice and
:16:07. > :16:12.pink. I'm a big fan of Kalamari. Happy with that? Yes.Right we need
:16:12. > :16:20.wine to go with this. It was Shakespeare's birthday this week. We
:16:21. > :16:30.sent oille oil -- Olly Smith to the burst of the great bard. So what has
:16:31. > :16:34.
:16:34. > :16:41.he chosen to go with Monica's sensational pasta? I have come to
:16:41. > :16:46.Stratford on Avon. Stratford-upon-Avon Good wine is a
:16:46. > :16:56.good familiar creature, if it is so well used, as said by the Bard
:16:56. > :16:57.
:16:57. > :17:01.himself. Right, let's find some wine! With Monica's ocean
:17:02. > :17:06.extravaganza, a great place to cast your net to hunt for the wine is the
:17:06. > :17:15.shores of Italy. The fresh white wines are on first-name terms with
:17:15. > :17:20.most creatures of the sea. Such as this verdict I cannow. Top value,
:17:20. > :17:26.but oh, invisible spirit of wine, that with the mild curry flavours
:17:26. > :17:32.flowing through the dish, I need a rounder, fuller flavour. So I'm
:17:32. > :17:39.select selecting Finest Soave Superiore. No life jacket required!
:17:39. > :17:47.Soave is a region, not a grape variety. Its vine yards the rolling
:17:47. > :17:52.hills around the Italian town of Verona. Prawns, sal mooned squid
:17:52. > :17:58.share a squidgy texture. For that you need a wine with zest about it,
:17:58. > :18:02.to reel in the ocean bounty. The glossy coating of the mild curry
:18:02. > :18:08.sauce can clash with wines that are sharp. When I made the dish at home,
:18:08. > :18:14.I found that it fared better with the peachiness of the singing Soave.
:18:14. > :18:18.Finally, the real ticket to find the perfect pairing of the composition
:18:18. > :18:24.of creamy pasta and mild-spiced ocean bounty, is to pick a wine that
:18:24. > :18:32.has been lightly oaked. Monica, if wine be the food of love, drink on.
:18:32. > :18:39.Cheers! Cheerses indeed. What do you think of this one. Price Priced --
:18:39. > :18:44.priced at just under �8. That is a great bargain. It's been a long time
:18:44. > :18:51.since I have had anything to drink that is under �8. He has done a
:18:51. > :18:57.great job. Great with the salmon. really cuts the fattiness We nearly
:18:57. > :19:04.got your idea of food heaven? is on the top of the list for me.
:19:04. > :19:07.Coming up, an interesting menu to share with us, Shaun Rankin has an
:19:08. > :19:13.interesting menu. What is it? grilled skate with spring lamb
:19:13. > :19:20.shoulder ragout and salt-crust Jersey Royals. Easy as that. It is
:19:20. > :19:25.easy when you say it quick. Now, let's go across the sea to travel
:19:25. > :19:35.with Rick Stein. Today he has to meet with an American exile at his
:19:35. > :19:53.
:19:54. > :19:59.waterside home, he is arriving just we found an American food writer
:19:59. > :20:02.that about 100 years ago used to be- the bargees' refuge for the night.
:20:02. > :20:06.Kate Hill was entertaining a load of American friends when we arrived, and so I was invited to join in.
:20:06. > :20:09.Kate was cooking magret de canard, duck breast,
:20:09. > :20:14.but like a true health-conscious American, she skins them first.
:20:14. > :20:20.Kate's doing two things here.
:20:20. > :20:23.First of all, she's making a wine sauce starting with shallots, and she didn't waste that duck fat.
:20:23. > :20:27.In another saucepan, she hard-fries- that, later mixing it with polenta.
:20:27. > :20:33.But back to the sauce. She's using her own wine vinegar stored in a stoneware crock.
:20:33. > :20:36.After a minute or so, that duck fat has cooked until it's crunchy.
:20:36. > :20:38.All that remains now is to sprinkle it with sea salt.
:20:38. > :20:41.I could just eat that on its own!
:20:41. > :20:45.Into the sauce goes some wine jelly, which again she makes herself,
:20:45. > :20:48.but you can find this in supermarkets now.
:20:48. > :20:51.It really helps to enrich a sauce.
:20:51. > :20:54.I realised that this was the kitchen I wanted to work in.
:20:54. > :20:57.It's so resonant of the canal and so French.
:20:57. > :20:59.But back to the food.
:20:59. > :21:03.The duck breasts she'll cook outside on the barbecue.
:21:03. > :21:07.These don't take long, because we want them medium rare.
:21:07. > :21:11.We certainly do. I'm just reading your book, Kate. You've lived on the canal for an awful long time.
:21:11. > :21:15.What does it mean to you? Obviously a great deal.
:21:15. > :21:20.way that nothing ever did before.
:21:20. > :21:23.Nothing satisfied me. I was a bit of a Gypsy.
:21:23. > :21:28.I still am, but I can keep moving and still be at home.
:21:28. > :21:33.I've had by boat 17 years and lived down on this canal for about 15 of those years,
:21:33. > :21:35.and there's always something new, there's somebody new that comes floating along,
:21:36. > :21:38.pop in for dinner, like you.
:21:38. > :21:41.There's people I meet along the way that I've know for years and years,
:21:41. > :21:46.but there's a way of life that's very much like a small town, a long village.
:21:46. > :21:50.That's what you call it - a long village. And you're in my 'hood.
:21:50. > :21:52."'Hood"? I think she means "neighbourhood".
:21:53. > :21:55.But Kate comes from an Italian family,
:21:55. > :21:59.and she made this polenta using butter, just like Mama used to.
:21:59. > :22:06.On goes the crispy duck fat and that's it.
:22:06. > :22:09.Some years ago in the '70s I remember having magret
:22:09. > :22:13.and being surprised at the bloody rareness of how it was served,
:22:13. > :22:16.a total contrast to the way we cook- roast duck with green peas at home.
:22:16. > :22:25.But magret comes from ducks that produce foie gras and has a flavour, which has to be rare.
:22:25. > :22:28.We have a traditional toast on the Julie Ahoy.
:22:28. > :22:31.That is, erm, very simply, "To those who showed up!"
:22:31. > :22:36.Thank you all for coming. Cheers!
:22:36. > :22:41.BELLS TOLL
:22:41. > :22:44.The French, as Kate said, really take the time to find
:22:44. > :22:52.the best asparagus, the sweetest tomatoes and the freshest fish, because it's so important to them.
:22:52. > :22:55.You know when you ask English people what their favourite thing about France is
:22:55. > :23:00.and in the first sentence there'll always be the word "market"?
:23:00. > :23:03.And there's a great piece in Elizabeth David about French markets.
:23:03. > :23:09.It's like this. "Where do they get their astonishing gifts for display, these French storekeepers?
:23:09. > :23:13."Why does a barrow boy selling bunched radishes and salad greens in the market at Chinon
:23:13. > :23:18."know by instinct so to arrange his produce that he's created a little spectacle
:23:18. > :23:23."as fresh and gay as a Dufy painting?"
:23:23. > :23:27."And you're at once convinced that unless you taste some of his radishes,
:23:27. > :23:34."you'll be missing an experience which seems of more urgency than a visit to the chateau of Chinon".
:23:34. > :23:37.And I just think that's what markets are all about.
:23:37. > :23:44.I love English farmers' markets, but I think they lack that fantastic gift for display
:23:44. > :23:48.which the French have and which makes me want to come back again and again
:23:48. > :23:55.to French markets, because it just makes me want to cook things.
:23:55. > :24:01.So I borrowed Kate's kitchen and made this classic of all classic French dishes, petit sale.
:24:01. > :24:05.It used to be on every menu in every brasserie in France.
:24:05. > :24:10.It's made with salted belly pork which has been simmered with vegetables
:24:10. > :24:13.and served with lentils and smoked sausage.
:24:13. > :24:19.Once tasted, never forgotten.
:24:19. > :24:22.So that's been salting away for about four hours.
:24:22. > :24:25.I hope the salt police will forgive me.
:24:25. > :24:31.And I must say, all you need is this lovely tiled, rustic corner- of a French kitchen
:24:31. > :24:36.with the water coming straight from the spring to make it- taste so much better.
:24:36. > :24:38.So I put the belly pork on to boil.
:24:38. > :24:40.Incidentally, "petit sale"
:24:40. > :24:42.means "lightly cured".
:24:42. > :24:47.I'm using carrots, celery, and smoked sausage which is a must.
:24:47. > :24:53.Another must is a big bouquet garni, NOT a tea bag bouquet garni full of dust.
:24:54. > :24:58.This is made with thyme, flat-leaf parsley and bay leaf.
:24:58. > :25:03.Now I skim the scum and after 50 minutes or so it's time to turn it over
:25:03. > :25:07.and add the Puy lentils, those little green lentils.
:25:07. > :25:11.These will take around 35 minutes to cook.
:25:11. > :25:16.Do you know, I always look for petit sale whenever I go to a bistro, I love it that much.
:25:16. > :25:20.Oddly enough, I always look in English versions of French bistros, but you never find it.
:25:20. > :25:30.I think it's probably considered too mundane, too cheap.
:25:30. > :25:33.
:25:33. > :25:37.Put the smoked sausage in and, oh, incidentally,
:25:37. > :25:40.some small white onions, and chop up a big handful of flat-leaf parsley.
:25:40. > :25:41.Take the belly pork out and carve it into generous, gelatinous slices.
:25:41. > :25:43.It smells divine and it's all I can do to stop myself
:25:43. > :25:48.from snaffling one of those sweet fatty chunks.
:25:48. > :25:51.Thicken the sauce with butter and add the parsley.
:25:51. > :25:55.The whole dish takes about an hour and a half to cook.
:25:55. > :25:59.Now I've got a friend who prides himself on being a bit of a gourmet,
:25:59. > :26:05.and he can appreciate the infinite subtleties of caviar and truffles, but his favourite meal is this.
:26:05. > :26:13.He says it's a dish that has been left alone and not messed around with over the years.
:26:13. > :26:16.Like so many great dishes, it's poor people's food,
:26:16. > :26:19.food that's been created from necessity and hardship.
:26:19. > :26:29.I'll drink to that.
:26:29. > :26:43.
:26:43. > :26:43.master clerks I would continue the bake
:26:43. > :26:44.bake baking
:26:44. > :26:46.bake baking theme.
:26:46. > :26:53.bake baking theme. Firstly.
:26:53. > :26:58.bake baking theme. Firstly. You have to go to the fridge. Now you can
:26:58. > :27:02.freeze these. I have the flour and the butter in the fridge but you can
:27:02. > :27:06.freeze them. So the key to this is freeze them. So the key to this is
:27:06. > :27:11.the coldness. So the flour we are adding into the bowl with sugar and
:27:11. > :27:17.baking powder. Use self-raising flour. I have baking powder. I will
:27:17. > :27:23.sieve this through to make it lighter. This is how my grand mother
:27:23. > :27:26.used to make these with cold butter. That is the key to it. If you use
:27:27. > :27:32.your fingers and the ends of the fingers, the coldest part of your
:27:32. > :27:36.body, you will get this butter mixed together nice and cold. Rub it
:27:36. > :27:41.together. Now the secret is, if the butter is cold and the flour is
:27:41. > :27:45.cold, you have a lovely fine crumb. If the butter is at a room
:27:45. > :27:50.temperature, you will end it with starting to mix into a pastry,
:27:50. > :27:57.almost straight away. There will be a lot more moisture into it if it is
:27:57. > :28:02.all cold. So, we mix this together. It is a trick I was taught when I
:28:02. > :28:09.was younger. In America they make apple pie. The pastry on it. That is
:28:09. > :28:19.why it is soft. It is almost dissolving in the mouth. That is
:28:19. > :28:24.because of the moisture content in there. You can really tell where the
:28:24. > :28:29.bigger lumps of butter are when it is nice and cold. You need to air
:28:29. > :28:33.it. I think so, but the benefit of making it by hand. It is one of
:28:33. > :28:38.those things when you were younger, the granny would do the baking, and
:28:38. > :28:43.you could put it in your mouth and it would dissolve. Then you add a
:28:43. > :28:47.little milk. Put a well in the centre and mix this together with
:28:47. > :28:52.the milk. So we bring it together. I don't think you have made scones in
:28:52. > :29:01.your life? I don't think I have, no. It is what you may have learned at
:29:01. > :29:08.school. So, bringing it together by a little addition of milk. Different
:29:08. > :29:13.flours absorb different amounts of milk. So don't follow it exactly.
:29:13. > :29:19.The key to this also, as you have spent a bit of time doing this bit,
:29:19. > :29:25.what you don't want to be doing is mixing it too much. It will firm up
:29:25. > :29:29.even more. So lightly on a dashboard, hardly any flour or that
:29:29. > :29:37.will toughen it up. Now bring this together. A light dusting of flour
:29:37. > :29:44.over the top. Then we can pat that down. A little roll. And then using
:29:45. > :29:54.a cut cutter, either a fluted one or a plain one, in some flour and tip
:29:55. > :30:07.
:30:07. > :30:11.it out. I turn it the other way. Now don't roll it out too much. It is
:30:11. > :30:17.the no the kind of food you were eating at the table on Harry Potter?
:30:17. > :30:21.I did not have scone but lots of big feasts, that is for sure. It was on
:30:21. > :30:25.the second film you started to come into the show a lot more? I was a
:30:26. > :30:35.year younger than the three. I joined Hogwarts in the second film.
:30:35. > :30:41.I well let you into a secret. I watched the Chamber of Secrets. I
:30:41. > :30:46.was in Bali, it took day days to download. I watched it. You were
:30:46. > :30:52.asleep for three-quarters of it! did spend a lot of time asleep on
:30:52. > :30:58.the floor. But you went on to make eight films in total. It was not
:30:59. > :31:04.until the sixth film that... woke up! We, you could tell that you
:31:04. > :31:10.and Harry were... She had her eye on Harry, probably before he did. Then
:31:11. > :31:17.it all developed. And something that has happened since then, since you
:31:17. > :31:23.left that. Will there be another one? No, I think that Jo, rightly
:31:23. > :31:28.so, is going to only do their life at school. I that I is good. And so
:31:28. > :31:33.much has happened after. You have gone into directing film, all manner
:31:33. > :31:37.of different things. Writing is a big influence too. Is that something
:31:37. > :31:40.that you always wanted to do? think that I started on the films so
:31:41. > :31:46.young. It was very much an education. The process of making the
:31:46. > :31:51.films. I was so lucky to make -- watch much of the process of
:31:51. > :31:55.film-making. I fell in love with other elements of acting such as the
:31:55. > :31:59.writing and the directing. How do you find that, is it easier or more
:31:59. > :32:04.difficult? It is very different. It is interesting how much they inform
:32:05. > :32:10.each other. How much of a similar language you can take from acting to
:32:10. > :32:16.directing, but it is sdary. It is a big -- but it is quite scary. It is
:32:16. > :32:21.a big task to have people believe in you and have faith in your ideas and
:32:21. > :32:28.giving people direction. That is strange. You are heading up a
:32:28. > :32:38.campaign it is in the news at the moment. Tell us about the campaign?
:32:38. > :32:38.
:32:38. > :32:45.It is called Below the Line. This is the second year I have done it. It
:32:45. > :32:52.is running from the end of April until the end of May. It is where
:32:52. > :32:59.you live on �1 a day. You have probably a week's worth of food.
:32:59. > :33:05.have used that in this! I am used to working on a budget but the minimum
:33:05. > :33:10.we got down to was �3. That is a tall order, �1. It is the planning.
:33:10. > :33:14.Working out what you will buy. That is the hardest part, I find. You
:33:14. > :33:20.don't realise on your day-to-day activity how you will happily pick
:33:20. > :33:24.up a coffee, tea or sandwich and socialising in terms of how much
:33:24. > :33:33.that involves in terms of food and drink. You begin to realise you have
:33:33. > :33:40.to stay in four five days. How do you do it? A lot of eggs? Yes, a lot
:33:40. > :33:44.of egg, pasta, pulses, rises. You cannot put in meat, fish, cheese.
:33:44. > :33:49.Then vegetables you realise are expensive, so you have to go for
:33:49. > :33:55.frozen vegetables. Monica is out of it already! Start growing the veg!
:33:55. > :34:00.Exactly. Well, you could make these and live op one a day, but you may
:34:00. > :34:04.not be able to have this. This is a compote of strawberries. A double
:34:04. > :34:14.egg wash on the top of the scones, you pop them in the fridge or bake
:34:14. > :34:19.them as they are. They have gone in there at 425 Fahrenheit. For about
:34:19. > :34:24.12 minutes. You take them out and there is the compote there. With
:34:24. > :34:28.clotted cream. That blows the budget, but this is not just the UK,
:34:28. > :34:34.this is a global event? There are supposedly 25,000 people doing it
:34:34. > :34:40.across the globe with 5,000 in the UK. Some serious name, Ben Affleck
:34:40. > :34:46.is doing it? He said he would join. That is great. Gordon Ramsay?Yes,
:34:46. > :34:50.he is a supporter of the challenge. Arlene Phillips. Who else? Different
:34:50. > :34:55.people. Then a lot of people we have done in the last two years, we have
:34:55. > :35:00.gone to the Houses of Parliament to set up a soup kitchen. A lot of MPs
:35:00. > :35:06.and different people in politics are in it. Soup must be OK. In the
:35:06. > :35:10.hospitals I was do that for between eight pence and 20 pence a portion.
:35:10. > :35:18.That is what I am doing for my prepare day tomorrow. Cooking a
:35:18. > :35:23.batch of soup. Eggs and soldiers. Yes, or porridge. But people can get
:35:23. > :35:26.the details online? Yes. There are lots of ideas. People have gotten
:35:26. > :35:35.inventive and managed to make amazing things for cheap prices.
:35:35. > :35:40.Well, the best of luck with it. When does it start? Monday. Yes.Well,
:35:40. > :35:45.you can eat this first! It depends on where you come from, whether you
:35:45. > :35:52.are Cornish or from Devon, whether or not you do this bit, jam first,
:35:52. > :35:58.cream fist. Although everyone would argue it all goes down the same way.
:35:58. > :36:04.Now, you get to dive into that. There you have it, my scones, jam
:36:04. > :36:14.and cream. They look good.I was only going to give you one! I think
:36:14. > :36:15.
:36:15. > :36:20.Monica wants one! There you go. Nice and simple, but the key to it is to
:36:20. > :36:24.put them in the fridge before you cook them. I will do a few more. It
:36:25. > :36:30.will fill you up ready for machined. If there is a skill or tip you would
:36:30. > :36:36.like me to demonstrate on the show, or much-needed help with a cooking
:36:36. > :36:42.technique you can't get quite right, drop us a line. You can get the
:36:42. > :36:46.details via the website. Right, what are we weeking for Bonnie at the end
:36:46. > :36:51.of the show? It could be food heaven it is lobster and scallops with
:36:51. > :36:57.ginger chutney and saute green vegetables. Or Bonnie could ce
:36:57. > :37:05.facing fell, of course. There are two ingredients, mushrooms and
:37:05. > :37:14.tarragon in the classic chicken shasure. The chicken chasseur with
:37:15. > :37:22.straw fries, which some of our viewers and chef chefs get to decide
:37:22. > :37:28.on at the end of the show. Are they OK? Great.Right it is time for
:37:28. > :37:38.Celebrity MasterChef. The competitors are cooking lunch for
:37:38. > :37:51.
:37:51. > :37:56.Today, the celebrity chefs Good morning. Welcome to Google,
:37:56. > :37:58.Today, your task is all about mass catering,
:37:58. > :38:00.but also working together.
:38:00. > :38:01.And our teams are...
:38:01. > :38:07.Zoe and Danny... and Cheryl and Rich.
:38:07. > :38:09.You have just two-and-a-half hours
:38:09. > :38:11.in which time you need to cook these wonderful people
:38:11. > :38:19.a very delicious lunch. Good luck, off you go.
:38:19. > :38:23.Google's UK base was launched in 2002
:38:23. > :38:26.with a staff of just 20.
:38:26. > :38:32.A decade later, the workforce numbers over 1,000.
:38:32. > :38:42.In charge of feeding them is executive chef Adrian Evans.
:38:42. > :39:00.
:39:00. > :39:02.They now have to come up with their menus from a selection
:39:02. > :39:04.of chicken, minced lamb,
:39:04. > :39:06.cream cheese, eggs, pasta,
:39:07. > :39:09.couscous, spices
:39:09. > :39:11.and a large variety of vegetables
:39:11. > :39:15.and fresh, dried and tinned fruit.
:39:15. > :39:18.So, what about a vegetarian dish?
:39:18. > :39:20.It's got to be attractive and appealing
:39:20. > :39:21.so they'll look at it and want to have it.
:39:21. > :39:23.Almost like a stir-fry.
:39:23. > :39:26.We could go along the tagine-type thought.
:39:26. > :39:28.Right, guys. What have you got for me?
:39:28. > :39:30.Simple. Small meatballs to start with,
:39:30. > :39:33.with a spicy tomato sauce. Maybe some roast potatoes.
:39:33. > :39:35.Vegetarian option - rice, put in some turmeric,
:39:35. > :39:37.make it really bright and vibrant.
:39:37. > :39:39.Lots of chopped vegetables, and then we both think
:39:39. > :39:42.we should go for the crumble for dessert, right?
:39:42. > :39:45.Fantastic. We need to get cracking,- guys. I'll leave it with you.
:39:45. > :39:48.OK, guys. What have we got?
:39:48. > :39:49.We're set on the dessert,
:39:49. > :39:52.which is going to be a summer fruit cheesecake.
:39:52. > :39:53.Lovely. Good, good. That's good.
:39:53. > :39:56.I'm going to try a Thai chicken curry. Don't say "try".
:39:56. > :40:02.I'm going to do... Yes! This is it! And I'm going to do a veggie chilli.
:40:02. > :40:04.What are you going to use to make the chilli?
:40:04. > :40:06.You got any red kidney beans?
:40:06. > :40:08.No, and that's why we might need to look at that one.
:40:08. > :40:13.We've got North African spices. Why don't you change to a tagine?
:40:13. > :40:15.I said that. I wrote it down and crossed it out.
:40:15. > :40:19.Yeah? Serve it with couscous?
:40:19. > :40:22.Possibly, possibly. I don't know. I haven't got a clue. OK.
:40:22. > :40:25.OK? Happy with that menu? Let's get going.
:40:25. > :40:35.OK. Sorry, mate. Oh, God!
:40:35. > :40:36.
:40:36. > :40:37.Guys, don't forget, we're cooking for 120 people, yeah?
:40:37. > :40:39.No pressure then(!)
:40:39. > :40:41.We're trying to work out how many packets that small
:40:41. > :40:47.you'll need for 120 people. I'm going for everything we've got.
:40:47. > :40:49.The mains are obviously most important to start with.
:40:49. > :40:51.They have the most work,
:40:51. > :40:53.so we're going to have to get everything prepared.
:40:53. > :40:55.Meatball Man over there is going to do that course,
:40:55. > :41:05.and I am going to focus on the vegetarian option.
:41:05. > :41:17.
:41:17. > :41:19.You've had 20 minutes. Yes, chef. Thank you.
:41:19. > :41:22.So after this I'll melt some butter, yeah? Yep.
:41:22. > :41:28.Mix it in. Into the biscuits? Yeah, yeah.
:41:28. > :41:31.Saucepans? Saucepans, saucepans. Saucepans?
:41:31. > :41:41.Saucepans? Where's the saucepans?
:41:41. > :41:43.Right. Perfect. Let's do the cream cheese and stuff.
:41:43. > :41:45.Would you believe it? 50 exactly,
:41:45. > :41:48.with no more base left. Ah! Good bloke!
:41:48. > :41:51.Ah, this is going to take forever.
:41:51. > :41:53.If you ever want to lose weight, come and work in a kitchen.
:41:53. > :41:56.This is better than a five-mile run, I tell you.
:41:56. > :42:06.Not easy. That's fabulous. Loving it. It looks great.
:42:06. > :42:23.
:42:24. > :42:25.Right, guys, you've had an hour.
:42:25. > :42:27.You've an hour and a half left to go. We really need to push on.
:42:27. > :42:30.Big piping bags, in you go. What about the chicken?
:42:30. > :42:33.Shall I leave him to do it? I would. Yeah?
:42:33. > :42:39.Put that in there and push it right down.
:42:39. > :42:49.Oh, my good God.
:42:49. > :42:56.
:42:56. > :42:58.Rich, I thought the plan was to make a berry cheesecake. Right.
:42:59. > :43:08.I'd leave some room for some of the berries. Of course.OK.
:43:08. > :43:10.Cheryl, this is taking a long time and it's coming out looking a bit...
:43:10. > :43:12.Just spoon it in. Spoon it in and then get onto your veg.
:43:12. > :43:17.Yeah, totally.
:43:17. > :43:19.Are you comfortable with presentation?
:43:19. > :43:23.No, I need to clear round all the tops of the...
:43:23. > :43:33.I think so. And probably flatten them down a little bit more.
:43:33. > :43:41.
:43:41. > :43:49.We're going to get done. We'll get done. I'm confident.
:43:49. > :43:51.Oh, I like this.
:43:51. > :43:56.Musical kitchens. Sing to me.
:43:56. > :44:04.Right. OK. I'll just get a can opener, then(!)
:44:04. > :44:06.Cheryl and Rich - dessert is ready to go,
:44:06. > :44:09.the chicken's cooked, I'm confident- the sauce'll come together for that.
:44:09. > :44:18.They haven't started the vegetarian- dish yet, so I'm a little nervous.
:44:18. > :44:20.Right, guys, we really need to get a move on.
:44:20. > :44:23.We've only an hour left to go and we've 120 people to feed.
:44:23. > :44:33.So, please, keep moving.
:44:33. > :44:44.
:44:44. > :44:44.Still
:44:44. > :44:45.Still to
:44:45. > :44:53.Still to come
:44:53. > :45:03.Saturday Kitchen Live, Raymond Blanc is dishing out dessert. He is making
:45:03. > :45:11.his mum's rice pudding before making a tartetatin. The two chefs taking
:45:11. > :45:17.up the challenge today, I hope that the chefs' temperatures don't boil
:45:17. > :45:22.over or we will have to call the whole thing off! That was OK. Will
:45:22. > :45:25.Bonnie Wright face food heaven? The lobster and scallops with ginger
:45:25. > :45:29.chutney and saute green vegetables or food hell, chicken chasseur with
:45:29. > :45:35.straw fries? We will have to wait until the end of the show to see
:45:35. > :45:42.until the end of the show to see which one it is. Right, it is the
:45:42. > :45:48.man with the larder of Jersey to help him in his cooking, it is the
:45:49. > :45:54.great man himself, Shaun Rankin. What are we doing? We are cooking
:45:55. > :45:59.potatoes in a traditional method. We have to make a salt pastry, we are
:45:59. > :46:04.putting the potatoes in there with mint and seaweed to bake them like
:46:04. > :46:09.that. So, we have flour, table salt, water and egg whites. That's
:46:09. > :46:14.water and egg whites. That's correct. We are serving it with a
:46:14. > :46:19.spring lamb ragu and forest herbs that I have brought from Jersey and
:46:19. > :46:27.nice spring vegetables and a little grilled skate on top. So, you want
:46:27. > :46:32.to get the skate on first of all? do, yes. You mentioned the Jersey
:46:32. > :46:38.royal but it is the soil that is key to those? It is everything, the
:46:38. > :46:42.weather, soil, conditions. Cooking it with the seaweed give it is is
:46:42. > :46:51.nice salty chestnut flavour. I am putting the skate under the grill
:46:51. > :46:57.with a little olive oil. Now, I mention ed weather, but the weather
:46:57. > :47:02.has not been great for our vegetables? It has. We have had a
:47:02. > :47:07.lot of frost. It has put the growth back about four week but they are
:47:07. > :47:15.out now. So that is great. For the lamb ragu, I have a hot pan here
:47:15. > :47:20.with a little bit of oil. I have to saute is a shoulder of lamb. People
:47:20. > :47:28.use best cuts but I am showing you to do something with the shoulder. I
:47:28. > :47:34.have chopped it up. It is like a mince really. We will saute that out
:47:34. > :47:39.for a few minutes in the pan. would struggle to do that for �1?
:47:39. > :47:47.Well, you may not use shoulder but you could use off-cuts. The shoulder
:47:48. > :47:55.of lamb is great whole-cooked as a whole shoulder? Yes. We are cheating
:47:55. > :48:03.today, we have these mince minced and are just making a little ragu.
:48:03. > :48:08.So the lamb is in. Chopped cat yots and garlic. How are you getting on.
:48:08. > :48:18.I am getting there with the pastry. It is opposite to the scone, you are
:48:18. > :48:24.
:48:24. > :48:28.just using it as a vessel to cook it in. He is keeping you busy!Right,
:48:28. > :48:35.explain what you are doing here, then? I am caramelising the lamb
:48:35. > :48:39.shoulder. I have chopped shallots and garlic. I will put flavour into
:48:39. > :48:44.the ragu sauce. Now you are busy, you have a new restaurant you have
:48:44. > :48:48.been working foreign a long time? have been hard at it for 12 months
:48:48. > :48:54.now. The new restaurant is opening up in two weeks. We should get the
:48:54. > :48:59.keys on Monday, hopefully, if the contractors are... Working the
:48:59. > :49:04.weekend! Hopefully they are. So a bit of chopped garlic and shallots.
:49:04. > :49:10.Just roughly. It is a nice ragu. what is the ethos of this place?
:49:11. > :49:14.What is the idea of it? The idea of this one is that we are slap bang in
:49:14. > :49:19.the middle of St Helier. It is a very old property. We have had to do
:49:19. > :49:28.a lot of work to it, the wall, ceilings, steels. We had to start
:49:28. > :49:32.from scratch, really. The ethos, really, is making it - I have
:49:32. > :49:38.sauteed the lamb off. It is a restaurant that I can use
:49:38. > :49:43.day-to-day. The idea is for a rounded service, a more relaxed
:49:43. > :49:48.feel, but still with an element of sophistication in the food. How it
:49:48. > :49:53.is delivered and the service in the wine list. Sounds good to me.Yes,
:49:53. > :49:59.we will have to get you back over. So, the shallots are in, the garlic
:49:59. > :50:06.goes in. Now, cooking veg in this is not new. You can cook all manner of
:50:06. > :50:12.veg in this. Anything.Fen el good as well. It is a great way of
:50:12. > :50:20.cooking. We are doing this in the new restaurant, they is how we are
:50:20. > :50:26.serving Jersey royals this season. So that is what you have called it,
:50:26. > :50:30.the restaurant it is Homer? It is the king of the shellfish. The
:50:30. > :50:34.Channel Islands is the area where you can collect them. It sits with
:50:34. > :50:40.what we do as a restaurant. When we create food everything is local. We
:50:40. > :50:48.try to keep it that way. The name was just right. So, these are the
:50:48. > :50:54.Jersey Royals. A few on here. the lamb is in there. A little bit
:50:55. > :51:04.of seaweed in here? Yes. A little bit of seaweed and mint as well to
:51:05. > :51:05.
:51:05. > :51:14.freshtown up. -- freshen it up. Cover that up. Now that is going
:51:14. > :51:19.into the ragu, the shallots and the garlic. We are going to chop our
:51:19. > :51:29.tomatoes, just skinned, nice and rough. Keeping all of the juice. Add
:51:29. > :51:35.a little bit of thyme in there. We will braise this for a time on the
:51:35. > :51:40.stove. Now, not just the Jersey royals in Jersey that is spectacular
:51:40. > :51:46.but the seafood is amazing, it is off the scale? It is amazing. We
:51:46. > :51:51.have the purest waters it really helps us. We have cracking sea food.
:51:51. > :51:57.It is a place to visit if you like the lobster. Jersey is brilliant.
:51:57. > :52:04.There is a fisherman with an old Second World War bunker, like an air
:52:04. > :52:14.raid shelter place. He has.It is near the sea. I don't remember his
:52:14. > :52:19.name? Louis Jackson.So this is baked in the oven for 35 minutes. We
:52:19. > :52:25.end up with this, like a big pasty. It is easier to boil them with water
:52:25. > :52:33.and mint, though, isn't it? It would not be the same I will have to do
:52:33. > :52:40.that with my challenge. Boiling them rather than using lots of power!
:52:40. > :52:50.I have cooked barley. How long are you cooking that for? Eight minutes,
:52:50. > :52:55.
:52:55. > :53:02.with broad bea in s. These are all fresh in season. Shall I check on
:53:02. > :53:08.the skate? Yes, please. I will finish the ragu with sea purcell. It
:53:08. > :53:18.is foraged from the shores. It is this. This is it. Yes. That give it
:53:18. > :53:28.is a really, really nice salty taste as well. I well grab the skate from
:53:28. > :53:29.
:53:29. > :53:39.the grill. -- will. Now, of course, all of the recipes, including this
:53:39. > :53:46.
:53:46. > :53:56.one from Shaun are on the website at: So, a nice lamb ragu there. I am
:53:56. > :53:57.
:53:57. > :54:05.just going to take a little bit of the skate off. Pop that on there.
:54:05. > :54:10.Then I have brought some spring beauty. Spring beauty?It is a local
:54:10. > :54:18.foraged herb, again. It has a really clean, nice taste to it. It is not
:54:18. > :54:24.bitter it helps when you eat the lamb ragu. And a little more sea
:54:24. > :54:28.purcell. There you have it. And you are going to break this one open. So
:54:28. > :54:38.tell us what that is called? Grilled skate with spring lamb shoulder
:54:38. > :54:38.
:54:38. > :54:47.ragout and salt-crust Jersey Royals. This is a really nice crust. It is
:54:47. > :54:57.hot. It is. Would you like a ham efr -- hammer! It smells amazing. This
:54:57. > :55:02.is just a vehicle to cook it in. is just a vehicle to cook it in.
:55:02. > :55:06.There you go. Try that this weekend! There we have it. It looks great. Do
:55:06. > :55:11.you want to try the Jersey Royals. Have a taste of that, see what you
:55:11. > :55:17.think of that with the skate in there. Tell us if you think it is
:55:18. > :55:25.worth all of that effort. It is a great unique way of cooking it.
:55:25. > :55:29.Would you serve them like this. This year we are serving this
:55:29. > :55:34.traditionally like that - with a hammer. It is traditional. People
:55:34. > :55:40.love that. And knowing the story behind the cooking. It makes it
:55:40. > :55:44.interesting. And how they used to grow them. They are really nice.
:55:45. > :55:50.This are tender, but not roasted with lots of oil. Well, that is all
:55:50. > :55:55.you are allowed on 33 pence. Now, we need wine to go with this. Let's see
:55:55. > :56:05.what Shakespeare has inspired Olly Smith to choose with Shaun Shaun's
:56:05. > :56:15.
:56:15. > :56:20.of skate and lamb ragu, we need a wine that is bright enough to
:56:20. > :56:26.skirmish with the skate and rich enough to love the lamb. You could
:56:26. > :56:34.select a white burgundy like this one, however, friends, Briton,
:56:34. > :56:40.countrymen, lend me your glasses for this dish. We need the grandure that
:56:40. > :56:43.calls itself Domaene Gobelsburg Gruner Veltliner. Get your skate on!
:56:43. > :56:50.Domaene Gobelsburg Gruner Veltliner comes from Austria. It makes wine
:56:50. > :56:57.with a mineral freshness to it. It is perfect for linking up with fish
:56:57. > :57:02.dish but also has the strength to work with lighter, meaty fare. I
:57:02. > :57:05.cannot remember a better grape at this price. It is a City of London
:57:06. > :57:11.Policinger for the summer. Skate has a delicate flavour but a meaty
:57:11. > :57:16.texture. You need a wine with poise and power to tickle its gills. Then
:57:16. > :57:24.you have the lamb ragu. It is an engine of flavours with the juicy
:57:24. > :57:28.meat, the saltiness, the thyme and the fresh peas and the beans, you
:57:28. > :57:33.need a wine like Domaene Gobelsburg Gruner Veltliner to brighten, lift
:57:33. > :57:38.the dish and to refresh. Finally, the trough in the recipe, plucked
:57:38. > :57:43.from the warm Feranando Torresile soils of the island of Jersey it is
:57:43. > :57:50.the Royal potatoes. For that we need a glass of gleaming crystal purity,
:57:50. > :57:57.to crown their noble golden glory. Shaun, here is to your spectacular
:57:57. > :58:02.skate. Cheers! Cheers Cheerses -- cheers, indeed. This is my second
:58:03. > :58:06.glass. I really like this! It is a great wine it goes really well.
:58:06. > :58:11.There is a lot of flavours that match with the Jersey Royals. I
:58:11. > :58:18.think your have to try that out. That is great on its own. I would
:58:18. > :58:24.drink that on its own. We could. Happy with that? Amazing.You will
:58:24. > :58:28.attempt the Jersey Royals like that? Why. Now, let's go back to Celebrity
:58:28. > :58:32.MasterChef. The four competitors should be ready to dish up to 120
:58:32. > :58:42.people in a busy staff canteen. Will they get the food out in time? Let's
:58:42. > :59:00.
:59:01. > :59:10.Zoe and Danny haven't started so they're going to have to push on-
:59:11. > :59:12.
:59:12. > :59:13.I don't see any rice or couscous going on, guys.
:59:13. > :59:16.You've got 40 minutes to go till service. So, crack on.
:59:16. > :59:18.Guys, we've got 35 minutes to go. We need to push on.
:59:18. > :59:28.You're not there yet. Come on!
:59:28. > :59:34.Be careful, it's hot. I know.
:59:35. > :59:36.Guys, food needs to be on the pass.- We really need
:59:37. > :59:39.to get these dishes together. Both main course items
:59:39. > :59:49.out on the pass as soon as possible.
:59:49. > :59:59.
:59:59. > :00:02.Danny is serving up his team's meat main course.
:00:02. > :00:09.Spicy meatballs, paprika potatoes, meatballs at this end, anybody?
:00:09. > :00:11.I'm playing right back tonight for my football team if you've any tips.
:00:11. > :00:15.Don't pick me!
:00:15. > :00:17.The meatballs are really good, but a little bit undercooked -
:00:17. > :00:22.they broke apart.
:00:22. > :00:29.Harissa meatballs with spicy tomato sauce and paprika potatoes. Lovely.
:00:29. > :00:32.Not bad, not bad.
:00:32. > :00:33.Tomato and onions is the flavour I get.
:00:33. > :00:43.I don't get any harissa at all. I really like those potatoes.
:00:43. > :00:46.On the other team, Cheryl also has a healthy queue
:00:46. > :00:50.for her Thai green curry with rice.
:00:50. > :00:57.Chicken curry? Curry, please.
:00:57. > :00:59.The chicken's very soft, well cooked and it's a really fragrant sauce.
:00:59. > :01:02.It's on a par with the standard of food we'd normally get here.
:01:02. > :01:08.It's not very green. It's a milky chicken curry.
:01:08. > :01:10.It's a bit mellow.
:01:10. > :01:14.It's as if you made one for your nan and even she thinks it's too mellow.
:01:14. > :01:16.Back in the canteen,
:01:16. > :01:18.Zoe's vegetable rice with honey and soy dressing is being
:01:18. > :01:20.overshadowed by Danny's meatballs.
:01:20. > :01:22.If anyone is for the spicy rice and vegetables
:01:22. > :01:31.with honey soy sauce, you can come over here.
:01:31. > :01:34.I've nearly sold out. No, one more to serve.
:01:34. > :01:36.JOHN: Danny? Rice selling well?
:01:36. > :01:39.It's difficult with vegetarians. That's a "no", is it?
:01:39. > :01:43.We're a team, and we've given them an option. That's all we can do.
:01:43. > :01:46.I think you should have them both. I'll try both. See, I like that.
:01:46. > :01:51.We're a team. Thank you very much. Cheers.
:01:51. > :01:53.Apologies, guys, meatballs have all gone.
:01:53. > :01:56.I've a delicious rice and gorgeous vegetables, soy honey dressing.
:01:56. > :01:59.I suggest you get stuck into that.
:01:59. > :02:03.With the meatballs sold out, Zoe finally picks up some customers.
:02:03. > :02:11.Thanks very much. Cheers. Enjoy.
:02:11. > :02:12.Even though I'm not a vegetarian, I went for the vegetarian option,
:02:12. > :02:14.cos I'm lazy and didn't want to queue so much.
:02:14. > :02:17.It looked delicious. I liked the sauce. It was very tasty.
:02:17. > :02:19.I think she did a great job, but I'm not sure I know what
:02:19. > :02:22.the dish is - rice and vegetables?
:02:22. > :02:27.It's a bowl of rice with some things thrown on top of it.
:02:27. > :02:31.Actually, it tastes a great deal better than it looks.
:02:31. > :02:34.There's a little bit of spice, cumin and coriander
:02:34. > :02:36.and a little bit of warmth coming from chilli.
:02:36. > :02:39.But then there's lovely sweet vegetables, and that seems to be
:02:39. > :02:41.apart from the rice.
:02:41. > :02:48.It's just some vegetables piled on rice.
:02:48. > :02:51.RICH: Vegetarian option here, veggie tagine.
:02:51. > :02:54.For the other team, Rich's vegetable tagine with cranberry couscous
:02:54. > :02:57.is going down well. Who's next?
:02:57. > :03:04.Could I get a vegetable tagine? Course you may.
:03:04. > :03:06.Tagine for me, please. I cook that myself so I'll be able to compare.
:03:06. > :03:08.Don't!
:03:08. > :03:11.This is my first attempt, so do let me know. It looks good.
:03:11. > :03:15.You make a mess in the kitchen? Course not. I don't believe you.
:03:15. > :03:18.Thank you very much. No worries.
:03:18. > :03:21.I had a vegetarian tagine. It's delicious and very good.
:03:21. > :03:31.Quite intense flavours. Very spicy, but very delicious.
:03:31. > :03:32.I like the sweetness coming from the peppers and tomatoes
:03:32. > :03:35.and I love it when you get a little- juicy dry berry in the couscous.
:03:35. > :03:37.Guys, well done. Main course done now.
:03:37. > :03:39.Obviously you're only halfway through. You need to get desserts
:03:39. > :03:49.onto your station ready to serve.
:03:49. > :03:53.
:03:53. > :03:58.RICH: Summer fruit cheesecake. Please take them. Fantastic.
:03:58. > :03:59.Summer fruit cheesecake. When it's sold, it's sold.
:03:59. > :04:01.Far less calories than cheesecake, guys, this end.
:04:01. > :04:04.I'll take the crumble. There you go. Healthy option this way!
:04:04. > :04:06.DANNY: You know it makes sense.
:04:06. > :04:09.RICH: Cheesecake on a lovely sunny day.
:04:09. > :04:13.You don't want that. It's bad for you!
:04:13. > :04:17.Only a few cheesecakes left.
:04:17. > :04:18.Thank you very much.
:04:19. > :04:28.It's a sell-out! It's a sell-out.
:04:28. > :04:31.I've got the berry crumble. It's absolutely delicious.
:04:31. > :04:41.Hint of ginger running through makes it outstanding for me.
:04:41. > :04:42.
:04:42. > :04:45.If it wasn't called crumble I'd have loved it. They promised crumble.
:04:45. > :04:47.What on earth is that? JOHN: Looks like breakfast.
:04:48. > :04:50.Actually, it tastes very nice, but defies description,
:04:50. > :04:52.because it's slightly stewed, soft fruits
:04:52. > :04:54.with a taste of nuts and digestive biscuit.
:04:54. > :04:56.It's quite nice. You don't like it?
:04:56. > :04:58.It's like someone has dropped lots of things into my bag
:04:58. > :05:01.and it's crushed together. Strawberries and berries
:05:01. > :05:03.crushed with the biscuits and your nuts.
:05:03. > :05:06.It tastes OK. I would eat it all.
:05:06. > :05:08.I had the cheesecake.
:05:08. > :05:11.It was quite rich, and it took some doing to get to the base.
:05:11. > :05:18.But I did like it. It's nice. The flavours are all there,
:05:18. > :05:20.I
:05:20. > :05:23.It's probably the nicest thing I've eaten today,
:05:23. > :05:25.because it's really sour berries on top. Really sweet cream
:05:25. > :05:29.and a buttery base. Oh, my word.
:05:29. > :05:32.I want to chop some chives and put it over it.
:05:32. > :05:34.Yay! Well done, Team Dan and Zoe.
:05:34. > :05:44.High five! Well done.Well done!
:05:44. > :05:48.
:05:48. > :05:58.Today, I think they proved their mettle, all four contestants.
:05:58. > :06:01.
:06:01. > :06:01.There
:06:01. > :06:02.There is
:06:02. > :06:07.There is more
:06:07. > :06:13.MasterChef on next week's show. Now, it is time for some of your
:06:13. > :06:20.questions. Each caller helps to decide what is eating at the end of
:06:20. > :06:27.the show. First on the line is Vickie. What is your question?
:06:27. > :06:36.would like some recipes for oysters. A brilliant one. Yeah, take them
:06:36. > :06:44.from the shell, cover them papg owow bred comes. Deep-fry them. Or add a
:06:44. > :06:49.little cream, wine, garlic and have a nice little oyster soup. And the
:06:49. > :06:55.papgow crumbs? They are lovely and crispy. What dish would you like to
:06:55. > :07:01.see at the end of the show? Food heaven, please. Hayley, from
:07:01. > :07:07.Norfolk, what is your question? would like a good recipe for a sauce
:07:07. > :07:13.to go with venison Wellington. are lots. You could spice it up, do
:07:13. > :07:20.a chocolate jus. Or try Madeira through the sauce or a plain meat
:07:20. > :07:28.sauce with the bones of the venison and add cranberries to it.
:07:28. > :07:34.mentioned the dark chocolate but grate it in at the end. Yes, right
:07:34. > :07:39.at the end. What dish would you like to see at the end of the show?
:07:39. > :07:45.heaven, definitely. Marly -- Marilyn, what is your question?
:07:45. > :07:52.have lots of wild garlic, each year I do butter with it. What should I
:07:52. > :07:58.do. Bring it down to the restaurant, we will take care of it for you!
:07:58. > :08:03.What do you think? The dish I have done with the lamb ragu, if you
:08:03. > :08:09.finish that with the wild garlic, that would go down well. And even
:08:09. > :08:15.with a pan fried piece of fish, a bit of brown butter with wild garlic
:08:15. > :08:21.would be lovely. There you go. What dish would you like to see, food
:08:21. > :08:26.heaven or food hell? Oh, definitely, food heaven. Right, let's get down
:08:26. > :08:31.to business. Paul Rankin has been at the centre of the competition for
:08:31. > :08:38.several weeks. He is smug there. So, mona, your first time, who would you
:08:38. > :08:44.like to beat on the dashboard? guy at the bottom there. What is
:08:44. > :08:54.that? Bryn Williams.Let's get the clock on the screens, are you ready?
:08:54. > :08:55.
:08:55. > :09:05.No! Three, two, one, go! You can tell who has been practising.
:09:05. > :09:13.
:09:13. > :09:19.Something is burning there! It is burning! He's quick. You have to do
:09:19. > :09:26.it properly. My pan is sticking! blame the pans. That one was not
:09:26. > :09:35.sticking! Thanks! That's it. You have to do it properly. What do you
:09:36. > :09:43.have now? Cheese! Just for good measure. When does the show finish?
:09:43. > :09:49.I don't know but we will run out of music in a minute. Look at this pan.
:09:49. > :09:56.Please, invest in a decent pan. Right, I get to taste this. Look at
:09:56. > :10:04.that! Don't worry, there won't be anybody from MasterChef
:10:04. > :10:14.Professionals watching! Chef, what is this? Monica chucked shell on
:10:14. > :10:25.
:10:25. > :10:35.plea. Yeah, you switched pans. Monica... I have to beat the guy at
:10:35. > :10:45.the bottom! Do you think that you beat Bryn Williams? No.You did it
:10:45. > :10:56.
:10:56. > :11:00.in 58 seconds. It puts you there, but it is a two-egg omelette, so...
:11:00. > :11:06.Now anybody who likes to foe what is going on in my ear it is generally
:11:06. > :11:16.this clucking sound from the gallery, see! I tell you what, I
:11:16. > :11:18.
:11:18. > :11:25.would rather serve that to Michele than this! Shaun? You did beat Brn.
:11:25. > :11:30.You did it in 24 seconds. That puts you there with Mr Theo Randall.
:11:30. > :11:36.Right, will Bonnie get her idea of food heaven? Or food hell, mushrooms
:11:36. > :11:41.with a tarragon and chicken chasseur. Monica and Shaun will make
:11:41. > :11:46.their choice, while you enjoy a mouth-watering display from Raymond
:11:47. > :11:56.Blanc. Today he is making two deserts. Have a look at this. I'm
:11:57. > :12:19.
:12:19. > :12:27.In Raymond's kitchen, a French classic and
:12:27. > :12:29.It conjures up all sorts I love this dish
:12:29. > :12:32.it's delicious and I think it's a relatively simple dish as well.
:12:32. > :12:34.But Raymond is not the only chef taken back
:12:34. > :12:36.to his childhood by this classic dessert.
:12:36. > :12:38.First is Benoit. He is one of the great patissiers in this country.
:12:39. > :12:41.15 years, we have battled.
:12:41. > :12:44.He claims that his mother makes the best riz au lait.
:12:44. > :12:46.I claim that Maman Blanc does the best riz au lait.
:12:46. > :12:49.Pardon. Since there is the battle of the riz au lait.
:12:49. > :12:52.OK. It must be, once and for all, concluded. Shall we?
:12:52. > :12:54.I know the winner already.
:12:54. > :12:57.THEY LAUGH
:12:57. > :13:00.See you later. See you later!
:13:00. > :13:02.With the gauntlet thrown down,
:13:02. > :13:04.the first thing Raymond needs to do is cook the rice.
:13:04. > :13:09.So first, what I want to do is to add sugar.
:13:09. > :13:13.Everything together. The rice.
:13:13. > :13:20.The milk. There is 1.7 litres of milk, whole milk.
:13:20. > :13:21.Raymond's method is simple.
:13:21. > :13:24.He just stirs the rice occasionally- during cooking, but there is
:13:24. > :13:29.a more time-consuming method going on in the other kitchen. He stirs his completely,
:13:29. > :13:34.all the time he has to stand behind the stove for hours,
:13:34. > :13:37.whereas mine is slightly more simple.
:13:37. > :13:41.For his low-maintenance method, Raymond adds a tablespoon of vanilla puree
:13:41. > :13:47.to the milk, and leaves it to simmer gently for 30 minutes.
:13:47. > :13:48.A little bit of butter.
:13:48. > :13:50.He dusts the buttered dish with sugar,
:13:50. > :13:55.which caramelises around the rice during cooking.
:13:55. > :13:57.After half an hour,
:13:57. > :14:00.the fluffy, milky rice is ready to go into the oven
:14:00. > :14:02.at 150 degrees.
:14:02. > :14:08.Voila. Tres bien. I'll just hope for the best!
:14:08. > :14:15.Another 30 minutes, and Raymond's riz au lait is ready.
:14:15. > :14:18.What we're going to do is to do the brulee.
:14:18. > :14:21.I use a bit of sugar so to give it a lovely caramel,
:14:21. > :14:25.because that's what I love the most.
:14:25. > :14:35.Or you can do it like my mum would do with the iron.
:14:35. > :14:35.
:14:35. > :14:37.Voila. Champion Maman Blanc.
:14:37. > :14:39.A childhood favourite.
:14:39. > :14:42.Comforting creamy rice, topped with a sweet caramel crust,
:14:42. > :14:52.served with a tangy berry compote.
:14:52. > :14:58.
:14:58. > :15:05.I think it's lovely as well.
:15:05. > :15:07.Benoit. Please.Tu es mon invite. You are my guest. Oui.
:15:07. > :15:10.Mm, lovely.
:15:10. > :15:11.How much out of ten?
:15:11. > :15:12.I'm going to give you nine.
:15:12. > :15:19.I'll give you nine too, Benoit. OK?
:15:19. > :15:21.You'll have to come to my house one- day and my mum will cook it for you.
:15:21. > :15:27.And this one will be ten out of ten.
:15:27. > :15:30.Raymond's next recipe is another French favourite, tarte Tatin.
:15:30. > :15:33.Sticky, caramelised apples, gently baked
:15:33. > :15:40.and upended onto buttery puff pastry.
:15:40. > :15:43.First, Raymond prepares the caramel. He adds a dash of water,
:15:43. > :15:50.and 100 grams of caster sugar to a heat-proof baking dish.
:15:50. > :15:54.The caramel is cooked until it turns the right colour.
:15:54. > :15:59.Next, Raymond adds 60 grams of butter to make the caramel glossy and smooth.
:15:59. > :16:00.While the caramel cools a little,
:16:00. > :16:02.Raymond prepares the main ingredient.
:16:02. > :16:05.And picking the right variety is key.
:16:05. > :16:10.When you start thinking of apples, i
:16:10. > :16:15.So you've got a lot of choice. But actually, amongst all these apples,
:16:15. > :16:18.which are perfect for tarte Tatin, the best for me is Braeburn. And why?
:16:18. > :16:21.Because their flesh is beautiful and yellow and rich.
:16:21. > :16:25.You want that freshness.
:16:25. > :16:31.Raymond peels, cores and halves 12 Braeburn apples.
:16:31. > :16:33.We have this lovely caramel, which I've kept warm a little bit.
:16:33. > :16:37.Make sure it is warm. And all what I'll do,
:16:37. > :16:41.I become Raymond the Builder, OK, so just press...
:16:41. > :16:44.Voila. ..against each other.
:16:44. > :16:47.But imagine that thickness of apple
:16:47. > :16:49.and that apple experience you're going to have.
:16:49. > :16:52.It's not about "pretty". You've got to think, when it's cooked,
:16:52. > :16:57.it's got to be tight, otherwise Don't ruffle it up.
:16:57. > :17:02.Press. You know when it's ready - when you press, they start to rise.
:17:02. > :17:06.They try to get out of the pan. I would as well!
:17:06. > :17:08.Raymond brushes the top of the apples with butter
:17:09. > :17:18.to create a silky glaze during cooking. The dish is then ready to go in the oven at 180 degrees.
:17:19. > :17:20.
:17:20. > :17:22.After 30 minutes in the oven, the tarte is ready for the puff pastry
:17:22. > :17:25.which will form the base of the dessert.
:17:25. > :17:29.Raymond's is home-made, but ready-made will be fine.
:17:29. > :17:32.Make sure your puff pastry is frozen. That's a good tip.
:17:32. > :17:40.Place it frozen onto the apples a
:17:40. > :17:42.and I want it firm.
:17:42. > :17:45.Cush, Adam!
:17:45. > :17:49.Tom, can you please put that in the blast freezer, please?
:17:49. > :17:52.After a few minutes in the freezer,- the buttery puff pastry is ready.
:17:52. > :17:55.Frozen. OK, I'm warming it up a little bit with my hands.
:17:55. > :17:58.Tres bien. That's it.
:17:58. > :18:05.Now I'm going to cut it.
:18:05. > :18:11.And I'm going to just simply wrap it up.
:18:11. > :18:13.Raymond tucks the pastry around the apples.
:18:14. > :18:18.Piercing it allows steam to escape,- keeping the pastry crisp.
:18:18. > :18:23.That will take 40 minutes a
:18:23. > :18:26.After 40 minutes in the oven, the tarte can be left to cool
:18:26. > :18:32.before it's turned upside down for serving.
:18:32. > :18:35.Ready to eat now. Absolument.
:18:35. > :18:39.I think for many Frenchmen, these desserts were present,
:18:39. > :18:49.which is what is really good about France!
:18:49. > :19:03.
:19:03. > :19:03.It
:19:03. > :19:03.It is
:19:03. > :19:10.It is that
:19:10. > :19:15.out if Bonnie is facing food heaven or food hell. Food heaven is over
:19:15. > :19:21.here. Lobster. Ready for the week ahead. That could be the last
:19:21. > :19:23.supper. Or, it could be food hell, with a classic dish, the chicken
:19:23. > :19:28.chasseur with straw fries. What do you think that these lot have
:19:28. > :19:35.decided? I'm opening food heaven, of course. It was, of course. A
:19:35. > :19:39.whitewash. Easily. 5-0. We lose these. Shaun is going to prepare the
:19:39. > :19:44.lobster. If you can do the scallop, Monica, that would be brilliant.
:19:44. > :19:48.Over here. I will turn my attention to the churt any. The chutney is the
:19:48. > :19:53.one that I picked up on my travels, really. I have been all over the
:19:53. > :19:57.place in the last week. This is from place in the last week. This is from
:19:57. > :20:01.Bali. I love ginger.What we are going to do is cook this in the
:20:01. > :20:07.skin. So basically, when you chop it through, there is lots of flavour
:20:07. > :20:11.and heat in the skin. We are chopping this through in the skins.
:20:11. > :20:17.The lobster, you can see how it is being prepared. The line down the
:20:17. > :20:22.centre, cut it through, clean it out and we put the meat back into it.
:20:22. > :20:27.The scallops there that Monica is preparing. Then with these. I don't
:20:27. > :20:34.know if you have seen these before. They are a Kaffir lime. When you
:20:34. > :20:39.break them, there is an ian that you get. These are fresh. You can get
:20:40. > :20:47.them dried or frozen. Another ingredient used in Bali is
:20:47. > :20:53.lemongrass. Slightly er we get here. It is softer there. A little bit of
:20:53. > :21:00.chilli. Then the spices. We have mustard seeds, dried chilli. These
:21:00. > :21:09.are curry leaves. Then we have curry powder. Cumin seeds and sesame
:21:09. > :21:14.seeds. This is asifitada. It is like a plant. Then we have tamarind and
:21:14. > :21:20.palm sugar. What we do is cook this quickly in here. Or get it started
:21:20. > :21:28.quickly. So a little bit of oil. That goes in there. Next we the
:21:28. > :21:38.spices. These are in there. Throw those in. Then get these started.
:21:38. > :21:45.
:21:45. > :21:52.Spice Spices you can use in the campaign, Live Below The Line?
:21:52. > :21:58.And there we have this, this is Reich a Chard. Now that sits in
:21:58. > :22:04.there. Throw the whole lot in. In with this and the sesame seeds, the
:22:04. > :22:10.cumin, the chilli. It is one thing that you notice about Indonesia and
:22:10. > :22:17.Bali, is that it is boiling hot and the food is boiling hot. Yes, just
:22:17. > :22:25.to add to it all. I worked in Indonesia once, I had nasi goreng
:22:25. > :22:33.every day, pretty much. Now this is the tamarind. And the palm sugar.
:22:33. > :22:41.Then we cover this with water. Really cook this down for about 30
:22:41. > :22:46.minutes. What you end up with is this mixture in here. So a
:22:46. > :22:56.rich-coloured mixture. Then we take all of that and place it in our
:22:56. > :23:04.blender. So, the whole lot like that Now the lid on. Now start to blend
:23:04. > :23:10.that. Over here is the fantastic veg. This is often steamed. Then put
:23:10. > :23:15.it into ice cold water. Does that keep the colour? It keeps the
:23:15. > :23:21.colour, but we are going to chop it up and then pan fry it. You can pan
:23:21. > :23:25.fry it straight like that. The scallops are ready. Nearly there
:23:26. > :23:35.with this. Let's clean this down. Have a smell of that. See what you
:23:36. > :23:37.
:23:37. > :23:47.think. Oh, wow! Yes. It smells like I'm on holiday. It was not a
:23:47. > :23:52.
:23:52. > :23:59.holiday, trust me. 625 for lunch! In a kitchen without aircondition! Now
:23:59. > :24:04.we pop that into our pan. I will not use all of this. You can keep it for
:24:04. > :24:10.a barbequed meat which is delicious. You can give us a hand here. We have
:24:10. > :24:16.the veg there. If you can saute that off. A little bit of the veg in
:24:16. > :24:24.there. Stick that in the pan. Quickly saute that off. You can use
:24:25. > :24:30.your hands! You can use your hands! I will put them in for you. Step
:24:30. > :24:34.back. Shaun has prepared the lobster and cleaned the centre. We have the
:24:34. > :24:42.claw meat and the tail meat which has been diced up. The scallops are
:24:43. > :24:52.there. Chop a little bit of shallots, that will be brilliant.
:24:53. > :25:04.
:25:04. > :25:09.Then we finish this off with the what I am eating. Over there I have
:25:09. > :25:17.not got a clue. I looked at a fish tank, it was every weird creature
:25:17. > :25:27.that was served to you, but some amazing food. Incredible, incredible
:25:27. > :25:27.
:25:27. > :25:33.food out there Have you tried this stuff before? I have.It is
:25:33. > :25:37.fantastic. It is lovely. Really nice. You can saute it off raw in
:25:37. > :25:42.the pan, but they fry garlic and onion crisps over the top that is
:25:42. > :25:52.really nice. So, the scallops. I should cons strait on what I'm
:25:52. > :25:56.
:25:56. > :26:01.doing. In we go with the lobster. And we finish that off with the
:26:01. > :26:11.ginger, but the key to this, you can soften this down with coconut milk
:26:11. > :26:11.
:26:11. > :26:17.if you wanted to. Add some fresh coriander to it. Lime juice. Coming
:26:17. > :26:26.to a menu near you! Coming to Jersey near you! It is such a simple way of
:26:26. > :26:36.doing it. I had what looks like a snapper. It looked like a snapper.
:26:36. > :26:41.
:26:41. > :26:46.Monica, if you can stick that in the shells. It looked like snapper but I
:26:46. > :26:56.don't know exactly what it was, to be honest, but that is the key to
:26:56. > :27:05.
:27:05. > :27:11.it. It is amazing how the fragrance really gets into the steam. I will
:27:11. > :27:16.leave you to carry on. I will grab is is a seat. Obviously the lobster
:27:16. > :27:22.has been cooked. So don't cook it too much. A little bit of water
:27:22. > :27:28.would soften in nicely. I would just pile it in the centre. You can't get
:27:28. > :27:33.away from p Michelin-starred chefs. All of those pretty lines. He will
:27:33. > :27:39.put a swipe on the side after! have moved away from that. I would
:27:39. > :27:47.eat it from the pan. Right, there we are done. What about the rest in the
:27:47. > :27:54.pan? We eat that later!The spring onions over the top. These guys can
:27:54. > :27:59.finish it. I will get the wine. Grab knives and forks. To go with this we
:27:59. > :28:08.have a Taste the Difference Albarino. It is 2011 from
:28:08. > :28:17.Sainsbury's it is priced at �7. 99. You have the spoon ready! Dive into
:28:17. > :28:23.that. Tell us what you think. Defendant food heaven! It is from a
:28:23. > :28:30.long way away that recipe. Dive in, Monica. Tell me what you think.
:28:30. > :28:35.smells delicious. Very gingery. That is really amazing. Would it class as
:28:35. > :28:41.your food heaven? Definitely.Even though it is spicy. I love the
:28:41. > :28:48.spices. Good luck next week.Thank you, this is my last supper! That is
:28:48. > :28:52.all from Saturday Kitchen, thank you to Monica Galetti and Shaun Rankin
:28:52. > :28:57.and Bonnie Wright. Also to Olly Smith for the wine. We are back next