:00:09. > :00:19.Good morning. We're back and we're ready to cook! This is Saturday
:00:19. > :00:30.
:00:30. > :00:34.Kitchen Live! Welcome to the show. Joining me in the studio are two
:00:34. > :00:38.chefs whose food couldn't be more different. First a man who is
:00:38. > :00:43.leading the way in introducing this country to the joys of Peruvian
:00:43. > :00:45.food. It's the brilliant Martin Morales. Next to him is the
:00:45. > :00:48.Michelin-starred Jersey man whose food reflects the incredible produce
:00:48. > :00:54.available on that small nine-square mile island just off the coast of
:00:54. > :01:04.France. It's Mark Jordan. Good morning to you both. So Martin, what
:01:04. > :01:05.
:01:05. > :01:11.are you cooking? I'm making a hot ceviche. Lovely sea bass and clams.
:01:11. > :01:18.Traditionally, people think of this as cold but it can be hot or cold?
:01:18. > :01:23.We make a ceviche with like juice and tiger's milk, but today this is
:01:24. > :01:28.versatile. It is something you can make at home. Put it on the
:01:28. > :01:36.barbecue. And tiger's milk, that is a
:01:36. > :01:43.marinade? ! Yes, no tigers involved. It is just lime juice and chilli.
:01:43. > :01:44.Mark, what are you doing? I don't know how to follow that! No, I'm
:01:45. > :01:48.doing honey-roasted breast of Gressingham duck with griottine
:01:48. > :01:53.cherries. And a nice sauce to go with it?
:01:53. > :01:56.simplicity all the way. So, two very different but delicious
:01:56. > :01:59.sounding dishes to look forward to along with our line-up of fantastic
:02:00. > :02:02.foodie films from the BBC archive. There's Rick Stein of course, as
:02:03. > :02:06.well as brand new Saturday Kitchen episodes of Celebrity Masterchef and
:02:06. > :02:09.the incredible Raymond Blanc. Now, our special guest today is used to
:02:09. > :02:15.being on the television this early as she's usually telling us what the
:02:15. > :02:21.weather is going to be like every morning on BBC Breakfast. Welcome to
:02:21. > :02:25.Saturday Kitchen, Carol Kirkwood. Thank you.
:02:25. > :02:34.Now I know you watch the show, but you start early when you are
:02:34. > :02:39.working? I do, I have to get up at 2.45am.
:02:39. > :02:44.That is Monday to Friday. That is earlier than us here! So,
:02:44. > :02:52.what is happening with the weather. It is all over the place. What is it
:02:52. > :02:57.going to be like? Well, we have had a lot of sunny weather. Today we
:02:57. > :03:02.have rain sweeping up from the south. You have to use the hands!
:03:02. > :03:06.There will be showers. They could be heavy. It will journey to the north.
:03:06. > :03:11.Ending up in Scotland before clearing, and then tomorrow,
:03:11. > :03:15.sunshine and showers. Even as we go into the next early days of next
:03:15. > :03:18.week, sunshine and showers and thundery weather on Wednesday,
:03:18. > :03:22.possibly. There you go, you have the weather
:03:22. > :03:26.forecast. Now, of course, at the end of
:03:26. > :03:29.today's programme I'll cook either food heaven or food hell for Carol.
:03:29. > :03:32.It'll either be something based on your favourite ingredient - food
:03:32. > :03:36.heaven, or your nightmare ingredient - food hell. It's up to our chefs
:03:36. > :03:45.and a few of our viewers to decide which one you get. So, what
:03:45. > :03:51.ingredient would your idea of food heaven be? Shallots!That is a good
:03:51. > :03:55.one. What about food hell? Fat! Pork. I
:03:55. > :03:59.don't like pork or crackling. Especially if there is a hair
:03:59. > :04:03.sticking out of it, that turns my stomach.
:04:03. > :04:06.So it's shallots or fatty pork for Carol. For her food heaven I could
:04:06. > :04:10.make a version of a classic, a chicken blanquette using not one but
:04:10. > :04:13.two types of shallot. The chicken is poached with baby shallots, garlic,
:04:13. > :04:16.carrots and herbs. I'll thicken the sauce with egg yolks and cream then
:04:16. > :04:20.serve the blanquette with roasted banana shallots and garden peas. Or
:04:20. > :04:26.Carol could be having food hell, fat and in particular a fatty piece of
:04:26. > :04:36.pork belly. Well you'll have to wait until the end of the show to find
:04:36. > :04:39.
:04:39. > :04:44.out which one she gets. What do you think of that one? Not as lovely as
:04:44. > :04:48.the first one. You will have to wait to see what
:04:48. > :04:52.she gets. If you'd like the chance to ask a
:04:52. > :04:57.question on the show then call. A few of you will be able to put a
:04:57. > :05:01.question to us, live, a little later on. And if I do get to speak to you
:05:01. > :05:04.I'll also be asking if you want Carol to face either food heaven or
:05:04. > :05:08.food hell. So start thinking. Right, as you all know tomorrow is Peruvian
:05:08. > :05:15.Independence Day. So what better way to celebrate than with one of the
:05:15. > :05:25.country's most famous dishes, ceviche. And here to cook it, from
:05:25. > :05:26.
:05:26. > :05:34.the London restaurant of the same name, it's Martin Morales. So, a hot
:05:34. > :05:40.ceviche? Yes, we traditionally do it cold but this is a hot one.
:05:40. > :05:50.Right, what can I do for you? Right, what can I do for you?
:05:50. > :05:56.can chop these up for me. That will be great. I am making the Amarillo
:05:56. > :05:58.chilli paste. If you don't find these just use a
:05:58. > :06:05.medium-strength red pepper or chilli.
:06:05. > :06:09.Or a mixture of both? They have a flavour all on their own? Well, that
:06:09. > :06:15.is right but the yellow pepper give it is colour.
:06:15. > :06:22.So, tell me about the Peruvian food it is becoming more popular in the
:06:22. > :06:28.UK? There are many ingredients that stem from Peru? That is right. The
:06:28. > :06:33.food is delicious. In our cook book we can find different types of
:06:33. > :06:36.alternatives to certain groentsz if you can't find them here, so it is
:06:36. > :06:40.still easy to cook here. What happens on Peruvian
:06:40. > :06:48.Independence Day? Well, we celebrate, sometimes even for a few
:06:48. > :06:53.days, not just one day! We paint our houses to make things look bright
:06:53. > :06:59.and new. Paint the houses? Yes, put on our
:06:59. > :07:05.best clothes and put a flag outside of our house, so, yeah, just to
:07:05. > :07:11.celebrate! I know you want me to do so puree? Yes, please.
:07:11. > :07:18.You are cooking the onions? Yes, frying the onions. Sweating them a
:07:18. > :07:24.little bit. It will take about 10 to 15 minutes. We have some here made.
:07:24. > :07:34.If you can put them through the blender. We are using sea bass as
:07:34. > :07:35.
:07:35. > :07:41.well? Yes, sea bass and clams. This is about ready... You want a
:07:41. > :07:47.puree? Yes, please. We are just turning these pieces of
:07:47. > :07:57.fish into chunks. I will put them on a dish that we are going to make
:07:57. > :08:03.
:08:03. > :08:10.from these corn husks. Look at these lovely corn hulks. -- husks.
:08:10. > :08:20.I will lay these out. We have made the tiger's milk.
:08:20. > :08:34.
:08:34. > :08:41.This makes you strong, apparently. Some say it is an aphrodiiac!
:08:41. > :08:48.Daphrodisiac! Is sea bass the only fish? You can use any type of fish.
:08:48. > :08:53.Just make sure it is fresh and sustainable. With this dish scallops
:08:53. > :08:58.is gorgeous. So any type of white fish is lovely.
:08:58. > :09:06.We fix that in there. That is nice and hot. I will put a
:09:06. > :09:12.bit more of the lime juice as well. Another one? I will just squeeze it?
:09:12. > :09:17.So, what is the history with ceviche? We think it started a
:09:17. > :09:27.couple of thousand and years ago. We think it started in Peru.
:09:27. > :09:34.It is a way of preserving? Yes. There was a culture in the north of
:09:34. > :09:39.Peru, it was the Moche culture. Those guys were fishermen. They
:09:39. > :09:49.needed a dish to keep them going for days, so that is why they made
:09:49. > :09:50.
:09:50. > :09:54.ceviche. They made it with a fruit. It is called tumba. It is like a
:09:54. > :10:04.passionfruit. With the arrival of the Spanish, they introduced the
:10:04. > :10:05.
:10:05. > :10:09.bitter oranges and the lime. So, we are going to do a salad with
:10:09. > :10:19.this. I think we have used these only once in the number of years I
:10:19. > :10:20.
:10:20. > :10:28.have been doing the show. Really? Well, this is a simple salad
:10:28. > :10:32.that mean means "unmarried" it is very light. It has no meat in it. It
:10:32. > :10:37.comes from the south of Peru. A real foodie capital.
:10:37. > :10:43.We have been researching for a new restaurant that we are working on.
:10:43. > :10:51.Also for more dishes. The head chef and I went to this area, this is one
:10:51. > :10:57.of our favourite recipes. I will be expecting that knowledge
:10:57. > :11:01.when you talk to me about Jersey! This cooks for how long? About five
:11:01. > :11:07.to seven minutes. We have that on high.
:11:07. > :11:11.So, the salad, tell us about this. So, this is a version of another
:11:11. > :11:21.dish, but this is our version. We are changed a few ingredients. We
:11:21. > :11:22.
:11:22. > :11:32.are palm hearts in there, feta cheese, black olives. These are
:11:32. > :11:33.
:11:33. > :11:38.Peruvian olives, these are botijia olives, but you can use black
:11:38. > :11:44.olives. The colouring is lovely too.
:11:44. > :11:50.Yes. So, we have lots of lime juice.
:11:50. > :11:57.That is enough. So, where can people buy this from?
:11:57. > :12:03.The Amarillo chilli paste is difficult to find.
:12:03. > :12:11.There are a couple of suppliers that will do it but if you can't find
:12:11. > :12:17.this, a medium-strength chilli will do nicely with a coloured pepper.
:12:17. > :12:22.Now, we have palm hearts here? we need to cube that.
:12:22. > :12:32.And if you would like to put your questions to either Mark or Martin
:12:32. > :12:37.
:12:37. > :12:47.there. Lovely. We make our own cheese for
:12:47. > :12:55.
:12:55. > :13:00.this sometimes. It is called kwushgs esofresco.
:13:00. > :13:08.When you are put putting this dish together, how important is colour?
:13:08. > :13:13.It is really important. It is a very seductive-looking dish. The colour
:13:13. > :13:22.is really important. I will have to say, now, before we
:13:22. > :13:27.start, we are going to get letters, this, I borrowed from Eddie Jordan!
:13:27. > :13:35.I thought it was because we had a chef from Peru.
:13:35. > :13:44.Well, I thought it would be a bit of both, we have a south American chef
:13:44. > :13:49.and a surf boy from Jersey. So, now we have going to dress the
:13:49. > :13:56.salad in the lime and the oil. You mentioned cooking it this on a
:13:57. > :14:01.barbecue. The reason to wet these is to do it on a barbecue? Exactly. You
:14:01. > :14:10.can manage the heat better. I will leave you there. I leave you
:14:10. > :14:17.to plate up the fish. Then we are ready to go.
:14:17. > :14:24.There is the salad. You want me to top it with, what is this stuff?
:14:24. > :14:29.This is alfafa. The cuisine is known for colour and taste but they are
:14:29. > :14:34.also very healthy dishes. That is what the customers love. This is one
:14:34. > :14:39.of the favourite recipes that people like when they come to see us. We
:14:39. > :14:46.think it is gorgeous. Anything else? No, this is perfect.
:14:46. > :14:55.Tell us what this is again? This is pollock cerviche and palm heart
:14:55. > :15:00.salad corn husks, Amarillo, botijia olives. Well it works for me and it
:15:00. > :15:05.olives. Well it works for me and it looks fantastic! I know it will
:15:05. > :15:09.taste pretty good as well. You get to dive into this.
:15:09. > :15:14.That was so fast. Very quick. That is one of the great
:15:14. > :15:20.things about it. The key to this, really is that chilli. Although you
:15:20. > :15:30.said you could do it with the yellow peppers and the chilli but the
:15:30. > :15:33.
:15:33. > :15:41.flavour of that is just... It is not about heat in Peru when we are
:15:41. > :15:45.talking about food, it is about the flavours. It so tasty. And visually
:15:45. > :15:50.it is stunning. Rierth, we need wine to go with
:15:50. > :15:55.this. Olly Smith has taken a trip to Kent, but before he makes his wine
:15:55. > :16:01.choice, he has taken a detour to the former home of Anne Boleyn. Let's
:16:01. > :16:07.just hope at he doesn't lose his head! I'm in the grounds of historic
:16:07. > :16:12.Hever Castle. It dates back to the 13th century. After a look around
:16:12. > :16:22.the grounds, I am popping out to tonne brick to pick out some summer
:16:22. > :16:24.
:16:24. > :16:29.beauties for today's show! With Martin's ceviche, I'm ceasing
:16:29. > :16:39.Neptune's Trident to prong a wine here, like snorkelling through a
:16:39. > :16:44.lagoon. Now we could have this Diablo but
:16:44. > :16:52.this banquet calls for a peach peachy flavour. So I'm selecting
:16:52. > :16:56.Taste The Difference Albarino 2012. Dive in! Albarino comes from the
:16:56. > :17:06.north-western side of the Spanish coast. Where the breeze is infused
:17:06. > :17:12.with a brilliant Atlantic sheen. Now the grapes from this region from a
:17:12. > :17:18.rocky region, all of the grapes are hand-harvested. Preserving freshness
:17:18. > :17:22.is the wine maker's top priority. This has a full fruit character. It
:17:22. > :17:27.will work perfectly with the Amarillo chilli paste. This is hot
:17:27. > :17:34.and spicy, if you choose a wine that is sharp, it will taste bitter. This
:17:34. > :17:39.is perfect for tickling up to the fish and the clams, bathing in that
:17:39. > :17:45.fantastic zesty lime juice. Finally, think about the aromas in the dish,
:17:45. > :17:51.from the smoke, to the griddle to the fresh chopped coriander. For
:17:51. > :18:00.that you need a wine to hold up to the punchy flavours. Martin, here is
:18:00. > :18:07.to your stunning ceviche. Cheers! Cheers indeed. Now I have to say, I
:18:07. > :18:13.really like this with this? Perfect. It is a really lovely body. The nice
:18:13. > :18:20.flavours that compliment the chilli. This one gets it right it is a
:18:20. > :18:26.difficult one to match up. It is delicious. It has a real kick. What
:18:26. > :18:32.I find amazing, it would take me two days to put this together, but you
:18:32. > :18:38.did it in two minutes. Eight minutes, to be exact.
:18:38. > :18:43.What do you reckon? Fantastic. Really good. At �7. 99 a bargain.
:18:43. > :18:46.Coming up, Mark has a great duck recipe to share with us, what are
:18:46. > :18:53.you doing? I am doing honey-roasted breast of Gressingham duck with
:18:53. > :18:58.griottine cherries. And the cherries are lovely. You
:18:58. > :19:06.have a chance to ask Martin or Mark a question on the show if you call
:19:06. > :19:11.this number: Now let's catch up with Mr Rick
:19:11. > :19:16.Stein as he travels along the waterways of France. He is finally
:19:16. > :19:26.getting nearer to the Mediterranean, but things are starting to get a
:19:26. > :19:32.
:19:32. > :19:35.people have given up their semis but it's also a Mecca
:19:35. > :19:40.You could say it's the NCP car park for the Canal du Midi.
:19:40. > :19:50.There are more boats here side by side than you could shake a stick at.
:19:50. > :19:50.
:19:50. > :19:52.My first oleander is always a sign of the Mediterranean to me.
:19:52. > :19:55.They run down the motorways in France and Italy - ooh, there's Lee again -
:19:55. > :20:00.in the south, but there's a general- feeling in the air of the change of the vegetation around here
:20:00. > :20:05.and it's sort of warmer and stiller- and, as the British would say, a bit closer.
:20:05. > :20:10.So we're on our way to the Mediterranean, but it's still a long way to the sea.
:20:10. > :20:12.Oh, this is perfect!
:20:12. > :20:14.I mean, this would be what...
:20:14. > :20:19.when people say, "There is nothing quite like the Canal du Midi."
:20:19. > :20:24.That light. And the tunnel and this- beautiful mountain of Alaric.
:20:24. > :20:27.We'll catch that once we get round the bend under the bridge.
:20:27. > :20:29.It's a very beautiful hill.
:20:29. > :20:34.It's completely deserted, just some goat herds and sheep, and I went up one Easter on my motorbike
:20:34. > :20:38.and I camped out there for three days, and it was a really magical holiday.
:20:38. > :20:40.and that was over 20 years ago, I went back two years ago
:20:40. > :20:43.and nothing had changed, the little track I went up, identical,
:20:43. > :20:49.same waterfall I washed in. Thinking about you're saying there,
:20:49. > :20:51.we've just been through Trebes.
:20:51. > :20:55.It's absolutely stuffed full of boats, yet here there's nothing.
:20:55. > :20:58.Why do people do that, then?
:20:58. > :21:01.I think it's cos there's on the corner shop
:21:01. > :21:07.and there's a nice busy road, and instead of being in the countryside in the middle of nowhere
:21:07. > :21:09.in a beautiful place like this, they'd far rather be tied up
:21:09. > :21:13.cheek by jowl with ten mobile homes and another 45 Noddy boats,
:21:13. > :21:15.all with happy families on board,
:21:15. > :21:23.playing their radios flat out and tipping beer bottles up the bank.
:21:23. > :21:27.You're like out of Monty Python, you are! You get so cross.
:21:27. > :21:30.It's a real pleasure to be travelling with you,
:21:30. > :21:37.cos you're such a grumpy old man, you make it all jolly good fun.
:21:37. > :21:40.'I don't know whether it's my imagination but he seems to
:21:40. > :21:44.'take great delight in forcing the poor Noddy boats into the trees.
:21:44. > :21:53.'I guess this is how bicycles and umbrellas end up in the canal!'
:21:53. > :21:55.There are plenty, there are many? Plusieurs?
:21:55. > :21:59.'Some of the best food we had on the journey was at little farms like this.'
:21:59. > :22:02.This is a ferme auberge and there are lots of them all over France.
:22:02. > :22:05.It's a really good idea because everything that I'm going to have
:22:05. > :22:09.for lunch today has actually come from the farm.
:22:09. > :22:15.Oy! These goats are rather keen on clothes. Would you stop that?
:22:15. > :22:17.And it's very attractive.
:22:17. > :22:19.I don't know whether we do the same back home.
:22:19. > :22:22.I remember once going to a lovely farm in the Dales,
:22:22. > :22:24.Mrs Dale's farm in the Dales,
:22:24. > :22:29.big kitchen table and, you know, lovely milk and eggs from the farm.
:22:29. > :22:34.It's, you know, a great concept and it's very well sold in France and in Italy as well.
:22:34. > :22:36.It's called agroturismo there
:22:36. > :22:41.but it's a sort of thing that people know about and it's just lovely
:22:41. > :22:44.coming through here seeing all these goats and being eaten alive by them
:22:44. > :22:54.and then going and sitting down and- having a nice garlic soup, I think.
:22:54. > :22:56.Look at all the garlic in that!
:22:56. > :22:58.Lovely!
:22:58. > :23:02.This is a sample of the five-course- menu which costs about �12.
:23:02. > :23:07.I had garlic soup, followed by a coarse pate of rabbit and hazelnuts,
:23:07. > :23:09.which also came from their garden.
:23:09. > :23:15.Thirdly a salade au chevre chaud - that's a hot goat's cheese salad.
:23:15. > :23:19.Eric's recommended a little bit of honey over the top of it all.
:23:19. > :23:23.It looks lovely, the way the goat's- cheese has souffled up a little bit.
:23:23. > :23:26.It looks lovely, light and delicate.
:23:26. > :23:30.Well, I have to say this, on its own, would be enough for me.
:23:30. > :23:35.I wonder how many courses there are to come.
:23:35. > :23:40.Well, then came the main course - a joint of roast kid.
:23:40. > :23:43.Doesn't this look good? It's just baked in the oven with young garlic.
:23:43. > :23:46.I haven't tasted kid since Greece actually.
:23:46. > :23:49.What I like about it is it's so simple.
:23:49. > :23:51.This is not food you expect in France
:23:51. > :23:53.but when you find it, it's fantastic.
:23:53. > :23:59.The potatoes, just a gratin of potatoes, perfect to go with this.
:23:59. > :24:04.And then to end it all, some strawberries from the farm with a Chantilly cream.
:24:04. > :24:07.I didn't think I could manage any more until I saw these.
:24:07. > :24:10.It's a good job we're able to take two hours over lunch.
:24:11. > :24:17.Eric Saunier and his family had really done us proud.
:24:17. > :24:20.Eric's pommes dauphinoise was really magnificent and it's one of those simple rustic
:24:20. > :24:27.dishes that have passed the test of time, like toasted goat's cheese and French onion soup.
:24:27. > :24:29.Butter the bottom of a pan generously
:24:29. > :24:33.and crush in a clove of garlic and spread that around.
:24:33. > :24:36.It's just enough to give a subtle background flavour,
:24:36. > :24:42.then start adding the slices of potato.
:24:42. > :24:44.I'm very fond of dauphinoise potatoes.
:24:44. > :24:47.It's actually one of those dishes which appear terribly simple,
:24:47. > :24:49.but in fact are quite difficult to get right and the things
:24:49. > :24:53.that matter are - not too much garlic,
:24:53. > :24:56.and layering and seasoning each layer,
:24:56. > :24:58.otherwise, when you cut into the middle,
:24:58. > :25:01.when it's cooked, it tastes rather bland.
:25:01. > :25:03.And I'm a bit of a purist, I don't use cheese.
:25:03. > :25:09.A lot of people do, but you don't have to, because the effect of the garlic and the acid in the potatoes
:25:09. > :25:15.makes the milk and cream curdle, so it gives it a lovely curdy finish and it tastes cheesy.
:25:15. > :25:17.The main thing about a dauphinoise is,
:25:17. > :25:20.don't think of it as an ancillary to a main course,
:25:20. > :25:23.make it a main course. It's just really good,
:25:23. > :25:28.just with a salad for a light supper or a lunch.
:25:28. > :25:32.Finish the top layer and make it look attractive and even.
:25:32. > :25:36.It's a good idea to press it down gently to remove the bigger gaps.
:25:37. > :25:39.A final bit of seasoning before adding the cream and milk,
:25:39. > :25:42.which is mixed together with a grating of nutmeg
:25:42. > :25:48.and then poured over the layered potatoes.
:25:48. > :25:52.Be careful not to totally cover it and dot a few pieces of butter
:25:52. > :25:57.over the top, which will give it a lovely colour.
:25:57. > :26:03.Bake it in a medium oven till it's gone golden brown on top.
:26:03. > :26:05.Gratin dauphinoise sums up French cooking.
:26:06. > :26:10.To me, it's the centre of the universe as far as food's concerned.
:26:10. > :26:20.With just a little salad and a glass of wine, you've got a perfect lunch.
:26:20. > :26:30.
:26:30. > :26:30.Now,
:26:30. > :26:31.Now, with
:26:31. > :26:35.Now, with the
:26:35. > :26:40.Now, with the weather being the way it has been, there is only one thing
:26:40. > :26:46.to do in a masterclass but to make ice-cream, but there is no better
:26:46. > :26:55.way than to make it than to make your own. We start off with a basic
:26:55. > :27:05.recipe but I am going to use pistachio today too.
:27:05. > :27:08.
:27:08. > :27:15.So, you start off with full fat milk. You add vanilla, if you want
:27:16. > :27:21.vanilla, or mint for mint. I will use pistachio. Now, the first thing
:27:22. > :27:27.to do is to take egg yolks. The standard recipe is eight egg yolks
:27:27. > :27:31.for a litre of cream. Also eight for a litre of cream. Also eight
:27:31. > :27:37.ounces of sugar. To make this richer, you can play around with the
:27:37. > :27:42.sugar and the eggs, so the more eggs you add, the richer it becomes. The
:27:42. > :27:48.more sugar I add, the more it makes the ice-cream soft.
:27:48. > :27:55.So when you say play around with the sugar, is this the type of sugar,
:27:55. > :28:01.can you use brown sugar? You can do but really it is white sugar. It is
:28:01. > :28:08.the mixture of the egg yolks and the sugar that dictates how rich the
:28:08. > :28:14.ice-cream is. Ten egg yolks make a light but rich ice-cream. Also if
:28:14. > :28:21.you put alcohol in, you have to reduce the sugar as alcohol does not
:28:21. > :28:27.freeze. So the more sugar you add and alcohol, the more runny it will
:28:28. > :28:33.be. So add the sugar to the egg yolks. I have said this before, if I
:28:33. > :28:39.add that sugar into here, there is nine ounces of sugar here and the
:28:39. > :28:46.pistachio nuts. It will start to cook, you could end up with yellow
:28:46. > :28:53.spots you cannot get rid of. So add a little bit in here. Then bring it
:28:53. > :28:59.to the boil. Then we pour it on to the egg yolks, a little at a time.
:28:59. > :29:03.Put it on the heat and pour the mixture back in here. It is like
:29:03. > :29:13.making a custard. Then we thicken this up.
:29:13. > :29:13.
:29:13. > :29:18.We take this to about 74 centigrade. We boil it, it is ruined, but we are
:29:18. > :29:22.just thickening this. If you use the whisk, you can see the bubbles
:29:23. > :29:27.starting to disappear. That is the best way of doing it. Then when it
:29:27. > :29:35.starts to thicken, the same process of ice-cream applies with the
:29:35. > :29:42.flavour. Once you learn the base recipe, you can add vanilla, lemon
:29:43. > :29:49.verbena. So for strawberries, do you put them in now or do you blend them
:29:49. > :29:55.first? You could put them in there and blend it, but fruit ice-cream
:29:55. > :30:00.you can just make with cream and strawberry puree, you don't need the
:30:00. > :30:06.egg yolks but that is a different show! This is pistachio puree. That
:30:06. > :30:11.is this lovely green mixture you can get it online. If you mix this
:30:11. > :30:16.together this is where it starts to colour.
:30:16. > :30:26.So this is thick. You can see that the mixture is starting to thicken
:30:26. > :30:35.
:30:35. > :30:40.Then all we do is pop that into our sieve. So this could be custard, you
:30:40. > :30:45.could pour it over a pudding. You can taste it as it is. It will taste
:30:45. > :30:50.of pistachio nuts. Thank you. Hmm! It is lovely. It
:30:50. > :30:56.does taste like custard. Now, with the ice-cream machine, I
:30:56. > :31:05.have fancy one from home. You can pour this in there.
:31:05. > :31:10.It almost like a macarroon? Yes. Now a machine like this will blend
:31:10. > :31:19.from home. At home you may have to let it cool down, then churn it. It
:31:19. > :31:27.is the churning process that turns it into the ice-cream. You can do
:31:27. > :31:34.this with some peaches. Now, we talk about you. Presenting came to you by
:31:34. > :31:44.accident? It did indeed. I was working for a channel, it lost its
:31:44. > :31:45.
:31:45. > :31:50.franchise. I was looking at the Weather Channel. I was asked to go
:31:50. > :31:56.along for an interview. I said I didn't really like the weather but I
:31:56. > :32:00.was told I may not get the job, soy went along. I loved it.
:32:00. > :32:04.You are presenting to a green screen, there is nothing there?
:32:04. > :32:11.are right. There is nothing. You are looking down the barrel of the
:32:11. > :32:15.camera. It is all done from memory. We don't have scripts, every weather
:32:15. > :32:22.presenter talks ad lib. When we saw you in Wimbledon, that
:32:22. > :32:28.is just from memory? Yes, you can't see anything. There are no monitors,
:32:28. > :32:32.no autocue. You are looking down the barrel of a camera, but it is
:32:32. > :32:37.challenging. The weather changes ever day. It is fascinating. In the
:32:37. > :32:44.studio with the charts there, you run your finger down a front. Like a
:32:44. > :32:49.cold front coming in and you are bang on, it is like, yes! That is
:32:49. > :32:53.something that you learn it is not something you are taught? No. It is
:32:53. > :33:00.like patting your head and rubbing your tummy at the same time. If you
:33:00. > :33:06.can do that, you can hit the low pressures an the high pressures.
:33:06. > :33:14.It is like somebody talking in your ear all the time? Yes.
:33:14. > :33:24.I have James. I sometimes leaf it on the table. He is panicking now. I
:33:24. > :33:27.
:33:27. > :33:37.don't listen to him for most of the show, but it is like a little
:33:37. > :33:38.
:33:38. > :33:43.Charlie and the chocolate fabbing tri character! But, wise, have one
:33:43. > :33:49.five awards? Five, yes. Five years in a row? Yes.
:33:49. > :33:53.That must be fantastic for something you never wanted to do? Yes but I
:33:53. > :33:57.love it. It is fascinating. When a forecaster
:33:57. > :34:02.comes off, I know that the perception is that the forecast is
:34:02. > :34:09.wrong. It was wrong on Tuesday. I studied
:34:09. > :34:15.metrology. Did you?I have my pilot's licence. I found it
:34:15. > :34:21.fascinating. Of course we have been having the massive thunder storm
:34:21. > :34:25.clouds. You have to take care where you are flying, but it is
:34:25. > :34:34.fascinating. You can see them nicely in a plane.
:34:34. > :34:39.You don't want to see them. You don't want to go through them.
:34:39. > :34:44.You did a show where you were hang gliding. I did watch that programme.
:34:44. > :34:51.Tell us about it. . It was so scary. I am getting braver
:34:51. > :34:55.in my old age than in my youth. I went up with a lady qualified, a
:34:55. > :35:01.hang flieder. The idea was to catch some of the cloud in a jar. We were
:35:01. > :35:06.five miles up, but before getting up, as we took off, the tour rope
:35:06. > :35:09.snapped and we came flying back down again. I was so scared. We went
:35:09. > :35:15.straight back up, otherwise I don't think I could have been able to do
:35:15. > :35:19.it. From there, it is amazing it is so quiet. There are thermals that
:35:19. > :35:24.you are looking for. You look down, you think gosh, everything is so
:35:24. > :35:30.small. There is nothing between me and eternity, frankly, if this goes
:35:30. > :35:35.wrong. That is a sobering thought. I was delighted to get back on terra
:35:35. > :35:40.firma. I would never do it again. Hats off to those who do it for a
:35:40. > :35:45.hobby. So, no more parachuting then?
:35:45. > :35:50.Now, we have the ice-cream. We are serving it with the warm peaches. I
:35:50. > :35:55.love the warm and the cold sort of thing. Like the weather we have been
:35:55. > :36:04.having, but these are the peaches. They have been rosed off with a bit
:36:04. > :36:10.roasted off with a bit of sugar. Then we have the sauce. With the
:36:10. > :36:18.orange juice in, with the pistachio and the -months-old the raspberries.
:36:18. > :36:22.That looks yummy. Of course, this is like a caramel.
:36:22. > :36:27.Then the ice-cream. And no calories. They don't count on
:36:27. > :36:34.a Saturday. So, there is the pistachio
:36:34. > :36:39.ice-cream. The warm raspberries, one of Scotland's finest exports.
:36:39. > :36:44.That is delicious. So creamy. She is a good actress as well. If
:36:44. > :36:49.there is a skill or a dish you would like us to demonstrate, drop us a
:36:49. > :36:59.line, we will try to tackle it. Right, what are we cooking at the
:36:59. > :37:01.
:37:01. > :37:07.end of the show? It could be food heaven, shallots. I will cook it
:37:07. > :37:13.with chicken, cream, tarragon, shallots and garden peas. Or it
:37:13. > :37:19.could be food hell. Fatty belly pork. Cooked with Sichuan pepper,
:37:19. > :37:23.five spice and pepper, before being roasted over the steam to get the
:37:23. > :37:28.skin crispy, served with Chinese greens. You will have to wait until
:37:28. > :37:35.the end of the show to see the final result. I am hot in here. Right, it
:37:35. > :37:40.is time for more action from Celebrity MasterChef. They are
:37:40. > :37:50.cooking for some of the finest chefs in the country. With a combined
:37:50. > :37:58.
:37:58. > :38:02.total of seven Michelin stars. Good Today, at the one Michelin-starred
:38:02. > :38:05.In just over three hours, they will be serving lunch
:38:05. > :38:12.to four of Britain's most respected chefs.
:38:12. > :38:20.And the chef whose food they will have to execute to perfection is Alexis Gauthier.
:38:20. > :38:21.It's a very high standard here.
:38:21. > :38:26.I've got my name above the door. If it's not good enough, I just won't serve it.
:38:26. > :38:30.Alexis began his career in his native Provence
:38:30. > :38:35.before heading to Monaco to train under the legendary Alain Ducasse
:38:35. > :38:43.and won his first Michelin star aged just 27.
:38:43. > :38:45.In 2010, he opened Gauthier Soho to critical acclaim
:38:45. > :38:49.and within months was awarded a Michelin star.
:38:49. > :38:52.A classical French restaurant, it's a fine dining place,
:38:52. > :38:55.so everything is very refined.
:38:55. > :39:05.My expectations are going to be very, very, very high.
:39:05. > :39:05.
:39:05. > :39:07.Good morning.
:39:07. > :39:08.Good morning. I'm Alexis.I'm Emma.
:39:08. > :39:10.I'm Danny. Hi, Danny. Michael. Hi, Michael.
:39:10. > :39:16.Welcome into my beautiful kitchen. You will cook my dishes today for some top Michelin-starred chefs.
:39:17. > :39:21.They are very, very demanding. I don't want you to let me down. Ready for it? Certainly. Yes, Chef.
:39:21. > :39:27.Let's start to work. Thank you.
:39:27. > :39:31.Danny, you'll do the starter which is a medley of seafood,
:39:31. > :39:34.miso curd and Parmesan crisps.
:39:34. > :39:40.This is a little smoker, one of the tools we use.
:39:40. > :39:45.We smoke it a little bit.
:39:45. > :39:50.We put it in front of the guest, we- open and all the smoke will go away,
:39:50. > :39:54.served with smoked bonito broth.
:39:54. > :39:56.You have to think about how you will enjoy this dish.
:39:57. > :40:01.If you go to a restaurant, you will expect the broth to taste beautiful like the sea,
:40:02. > :40:06.and because it's a Japanese influenced dish, you want to feel the light Japanese touch,
:40:06. > :40:10.so not too strong, very refined.
:40:10. > :40:15.Good luck. Thank you. I'll need it.
:40:15. > :40:18.Michael, you are going to prepare the main course.
:40:18. > :40:21.Roasted pigeon with olives,
:40:21. > :40:24.served with Swiss chard,
:40:24. > :40:30.stuffed with heart and liver from the pigeon, obviously, some little legs slowly cooked,
:40:30. > :40:35.and this covered in beautiful pigeon jus.
:40:35. > :40:37.This is a very precise dish, OK?
:40:37. > :40:40.It can go wrong in many areas.
:40:40. > :40:44.You can overcook your pigeon and then that's it. There's no way back.
:40:44. > :40:47.Have you cooked pigeon before? Good.
:40:47. > :40:55.I want you to cook it the way I do.- Brilliant. Good luck.Thank you, Chef. Off you go.Thank you.
:40:55. > :40:58.OK, Emma, you are preparing the pudding
:40:58. > :41:02.which is fruits rotis a la vanille.
:41:02. > :41:07.Roasted fruits with vanilla, shortbread, some pineapple crisps,
:41:07. > :41:11.served with yogurt sorbet in a caramel tube
:41:11. > :41:14.and a lovely fruit sauce.
:41:14. > :41:17.OK? Yeah. It looks amazing.
:41:17. > :41:27.It's delicious and this particular dish shows the skill of someone who cooks with sugar.
:41:27. > :41:31.
:41:31. > :41:35.Cook it like it was for yourself, for the people you love. Yes.Off you go. Thank you, Chef.No problem.
:41:35. > :41:39.Danny's seafood medley starter requires him to prepare and perfectly cook
:41:39. > :41:46.five different types of shellfish.
:41:46. > :41:53.A key element of his dish is the intense, smoked bonito broth.
:41:53. > :41:55.He then starts to make his curd,
:41:55. > :41:57.a Japanese influenced dish made with eggs,
:41:57. > :42:07.and flavoured with miso, sake and yuzu, an East Asian citrus fruit.
:42:07. > :42:12.
:42:12. > :42:19.For the main course, Michael has the difficult task of carefully butchering five whole pigeons.
:42:19. > :42:29.Leaving the breasts intact, he has to delicately remove the legs, heart and liver.
:42:29. > :42:29.
:42:30. > :42:39.You haven't finished the pigeons? Still prepping. or you'll be late. Yes, Chef.
:42:40. > :42:41.
:42:41. > :42:44.Next, Michael begins to make the base for his jus
:42:44. > :42:54.by frying the pigeon carcasses.
:42:54. > :43:02.
:43:02. > :43:04.Voila!
:43:04. > :43:07.With her yogurt sorbet in the freezer, Emma starts on the most complex component of her dish -
:43:07. > :43:11.the vanilla sugar tuile.
:43:11. > :43:17.She begins by heating the sugar mixture to exactly 170 degrees.
:43:17. > :43:27.While it cools, Emma starts on her shortbread biscuits.
:43:27. > :43:30.
:43:30. > :43:34.Upstairs, the guests have arrived.
:43:35. > :43:39.OK, guys, we've got one hour, so let's move, let's move.
:43:39. > :43:49.The chefs have arrived. This kitchen is just about to get a little bit hotter.
:43:49. > :43:52.Danny begins cutting the fragile Parmesan crisps
:43:52. > :43:58.that will top his seafood medley and miso curd.
:43:58. > :44:00.I need five.
:44:00. > :44:06.Fingers crossed, we might just get five out of this.
:44:06. > :44:10.Michael is busy braising the pigeon legs and has begun his Swiss chard millefeuille,
:44:10. > :44:20.but with service fast approaching, he hasn't even started cooking the breasts.
:44:20. > :44:26.
:44:26. > :44:27.Just trust your instinct. Yeah, exactly.
:44:27. > :44:28.It's a bit hot, your pan. Right.
:44:29. > :44:33.Put them in the oven.
:44:33. > :44:38.We check them in five minutes, OK? OK. Let's go.
:44:38. > :44:48.Emma is ready to start the delicate- task of rolling her sugar tuiles.
:44:48. > :44:50.
:44:51. > :45:00.I've done it. Look at that!
:45:01. > :45:01.
:45:01. > :45:03.She's got to keep on working hard. She's got lots more to do.
:45:03. > :45:04.She's got to make a biscuit, a sauce, cook fruits and dry the pineapple.
:45:04. > :45:14.She's going to have to get her head- down and motor through it.
:45:14. > :45:20.
:45:20. > :45:21.Still
:45:21. > :45:21.Still to
:45:21. > :45:29.Still to come
:45:29. > :45:35.Blanc is preparing a veg basket and finishing off with a classic pistou
:45:35. > :45:39.soup. With all of the excitement
:45:39. > :45:45.surrounding this week's Royal birth, we have our own culinary
:45:45. > :45:49.celebration. celebration.
:45:49. > :45:55.There is the Omelette Challenge. And will Carol Kirkwood be facing food
:45:55. > :45:59.heaven or food hell? That is the slow-roasted fatty piece of pork
:45:59. > :46:05.belly? Well, we will have to wait until the end of the show to find
:46:05. > :46:11.out which one she will get. Right, it is time for Mark Jordan
:46:11. > :46:15.from the island of Jersey. Good to have you on the show. What
:46:15. > :46:21.are we doing? Good morning. We are doing duck.
:46:21. > :46:28.So, what is this, then? This is one of my signature dishes, which is on
:46:28. > :46:33.the menu at the Atlantic. It is one of the big favourites. It is
:46:33. > :46:43.basically four portion portions out of a duck.
:46:43. > :46:45.
:46:45. > :46:51.Not just the breast? No, no! The two breast an the two legs! So, we put
:46:51. > :46:56.it in to the pan hole, with absolutely no oil whatsoever. Duck
:46:56. > :47:00.is gnarly fatty. A third of the duck is fat. So put it in the pan with no
:47:00. > :47:05.is fat. So put it in the pan with no oil in there. Render the fat down.
:47:05. > :47:10.So a cold pan? Absolutely. No oil. You are trying to extract the oil,
:47:10. > :47:15.not add it. While that is on there. We are going to do the fondant
:47:15. > :47:21.potatoes. If you can do all of the nice jobs
:47:21. > :47:26.for me. All the nice veg bits. So these
:47:26. > :47:32.fondant potatoes are a classic garnish? Exactly. I did these when I
:47:32. > :47:39.started my career. It is one of those things, I don't know if I am
:47:39. > :47:43.getting old and boring but a fondant is just that. It is classic.
:47:43. > :47:48.It is a posh roast potato. It is.
:47:48. > :47:53.The idea is to get the top half slightly roasted and the base of it
:47:53. > :48:02.to be cooked slowly in the chicken stock. So it absorbs the chicken and
:48:02. > :48:09.you get this lovely flavour. So a little bit of a chefe thing,
:48:09. > :48:15.squaring off the edges and things like so... Now you have your own
:48:15. > :48:21.microclimate. Jersey has its own microclimate? The weather in Jersey
:48:21. > :48:26.is often pleasant. I'm sure that Mark will testify to it? Absolutely.
:48:26. > :48:30.We are blessed to be on an island like that. When the summer comes it
:48:30. > :48:36.is like a tropical island. There is not a better place to life. On my
:48:36. > :48:41.way to work I go past every kind of beach. I never see a built-up area.
:48:41. > :48:45.It is a lovely place to live. I have two kids on the islands, it could
:48:45. > :48:50.not be a better place. Are the beaches packed in the summer?
:48:50. > :48:58.Because the island is so small, when the tied goes out, it doubles in
:48:58. > :49:05.size. So the beaches are vast. We get 42-feet tieds. It almost
:49:05. > :49:09.doubles the size of the island. You can go on to the beach without being
:49:09. > :49:15.too disturbed. There is one island where you have to watch the tide.
:49:15. > :49:19.You can get stranded? Yes, you do. It goes out far but it comes back
:49:19. > :49:23.rapidly. You have to stay to where you are. There are a lot of safety
:49:23. > :49:33.things on the beaches. Where you swim between the flags, things like
:49:33. > :49:39.that. It is well covered. It is only if you are on some of the bays, they
:49:39. > :49:47.are tiny and out of the way but they are still marshalled. So you are
:49:47. > :49:53.safe. Are there good places for surfing?
:49:53. > :50:03.Very good. See you later, I'm off! There you
:50:03. > :50:04.
:50:04. > :50:11.go, I have my own show at last! One of the bays is a mecca for surfing.
:50:11. > :50:17.We don't like to mention it too much as we don't want it overpopulated.
:50:17. > :50:24.See, this is why I wore the shirt. I thought, today I have a cross
:50:24. > :50:29.between a rainforest and surf! Jersey is famous for the flavours.
:50:29. > :50:35.Do you use lots of them in your cooking? Sorry, we are adding this
:50:35. > :50:41.stock to the potatoes. He can't do two things at once!
:50:41. > :50:47.Yeah, I'm a bloke! And my right-hand man is not helping me.
:50:47. > :50:55.You have lost me. We are talking about flowers! Do you use many
:50:55. > :50:59.flowers in your cooking? I try not to! The edible ones I mean!Well,
:50:59. > :51:05.our veg supplier is constantly coming around with things to flower
:51:05. > :51:11.up our dishes a little bit, but I'm, I was trained by Keith Floyd. I am
:51:11. > :51:17.simple in the approach to what I do. Flowers are something to look at and
:51:17. > :51:27.water as opposed to eat. I'm a bit stubborn, that's the way that I do.
:51:27. > :51:32.I did tell you to do more research on Jersey, didn't I? I know. I know.
:51:32. > :51:36.He lives in Watford! He just goes to the Italian shop on a Wednesday!
:51:36. > :51:45.Then I pop into you. Exactly. This is from Scotland, this
:51:45. > :51:53.is! I don't know where this is going now with the recipe. It is all on
:51:53. > :51:57.see fax! Now, this has a lovely colour on it, the duck it goes into
:51:57. > :52:05.the oven for about five minutes. So it will be cooked medium rare.
:52:05. > :52:10.So, I have reduced the port. Can you tell us about the potatoes? They
:52:10. > :52:16.have to go into the oven as well, but we are organised, we have some
:52:16. > :52:22.done already. Butter? Veg? Yep, heat the veg up
:52:22. > :52:28.for me now. I will start slicing. Salt, pepper? At thank you.
:52:28. > :52:31.As you see, nice, lovely. They h ab absorbed all of the stock.
:52:31. > :52:38.So that is just butter and stock in there? Absolutely.
:52:39. > :52:44.Butter, stock and the potato, obviously.
:52:44. > :52:53.Now with the carcasses, we make a jus. That is just a posh name for
:52:53. > :52:58.the gravy. Here is one I made earlier.
:52:58. > :53:03.Do you want that? I'll use this one, if you don't mind! It is made from
:53:03. > :53:09.the bones. Carcasses, water, boiled for a good six hours, then passed
:53:09. > :53:12.off. You have this... We have added that to the syrup and stuff.
:53:12. > :53:15.Right. We can start putting it together.
:53:15. > :53:21.The veg is done. The spinach is done.
:53:21. > :53:27.With the cherries, don't add them too soon or they will lose their
:53:27. > :53:33.colour. OK, now another chefe thing to do with the duck, is the way that
:53:33. > :53:41.we slice it. It make it is more of an easier bite as opposed to a big
:53:41. > :53:49.slice. So let me get my slicing knife... Cut the duck into six
:53:49. > :53:52.nuggets like so. You can smell it from mere.
:53:53. > :54:01.smells delicious. Hmm... Let's start to put the dish
:54:01. > :54:07.together. A little bit of spinach. One of our, if you are not fast, you
:54:08. > :54:16.are last! So that fondant goes in the centre.
:54:16. > :54:20.The butter in the sauce? Yes, please.
:54:20. > :54:27.It smells good from here, Mark. Thank you.
:54:27. > :54:37.It just wants a Jersey wild flower, doesn't it? I'm wondering where to
:54:37. > :54:38.
:54:38. > :54:43.put it! Now we put this on loosely, the ends of the carrots too. A few
:54:43. > :54:50.bits and pieces, not too neat but just the idea that you have
:54:50. > :54:56.vegetables. Then a bit of sauce and finally this
:54:56. > :55:06.lovely cherry jus on top. The good thing about the cherries, they are
:55:06. > :55:08.
:55:08. > :55:12.about 40% alcohol, so you can kill two birds with one stone.
:55:13. > :55:18.Then garnish it with a little bit of microcress. It adds a nice little
:55:18. > :55:22.flavour to it. There you have it. I don't know how we got it but tell
:55:22. > :55:29.us what it is? It is honey-roasted breast of Gressingham duck with
:55:29. > :55:34.griottine cherries. On the menu in Jersey.
:55:34. > :55:39.It looks delicious. So, you get to dive into this onement It smells
:55:39. > :55:42.delicious. Look at that. The presentation is beautiful as well.
:55:42. > :55:47.Well, they say that people eat with their eyes.
:55:47. > :55:54.their eyes. The sauce is simple. But the duck
:55:54. > :56:00.stock, you can buy that from the supermarket now? Absolutely.
:56:00. > :56:04.If you did this, could you use a different type of meat? I am
:56:04. > :56:09.preferable to the Gressingham ducks because of the size and the flavour,
:56:09. > :56:13.but you cowl use a pigeon or a mallard. It bodes well to that
:56:14. > :56:19.cherry flavour. It sounds good to me. We sent our
:56:19. > :56:29.wine expert to Hever Castle to Tonbridge. What has Olly chosen now
:56:29. > :56:53.
:56:53. > :56:57.classic choice is a red burgundy or a Pinot Noir from Chile. However,
:56:57. > :57:02.southern France is offering some incredible bargains with silky
:57:02. > :57:11.smooth reds for under a fiver. So, I'm selecting a best wine bargain on
:57:11. > :57:21.the UK shelves. It is Cuvee Chasseur 2012. Cracker jack! The headline
:57:21. > :57:21.
:57:21. > :57:25.grape in the wine is cavion, but it is find finding favour in its own
:57:25. > :57:30.right. It is giving this wine a fragrance
:57:30. > :57:35.that is as fragrant as a rose garden in bloom. Talk about value for
:57:35. > :57:41.money. This wine is sleek, mellow, easy. When pairing a wine with duck,
:57:41. > :57:44.it is important to pick one with a light body. Anything too heavy will
:57:44. > :57:50.clash with the texture of the meat. Think about the cherries in the
:57:50. > :57:58.dish. They are crying out for a wine about fruity flavours. This southern
:57:58. > :58:03.French wine is all about modernity. There is nothing old about it. Mark
:58:03. > :58:09.has sweet flavours with the vanilla and the star anise, so you need the
:58:09. > :58:19.softness to frame the delicate flavours and illustrate the savoury
:58:19. > :58:26.s trata of the dish. Mark, here is to your dlektable duck! Cheers!
:58:26. > :58:30.Cheers indeed. Now this is a bargain! Absolutely. It works so
:58:30. > :58:34.well with the duck. This is fantastic. I think it is
:58:35. > :58:38.full body. The flavours in the recipe are superb. Then that. It is
:58:38. > :58:44.a lovely touch. There are lots of flavours there,
:58:44. > :58:54.this balancing it out beautifully. For �4. The 9. A bargain. Right,
:58:54. > :58:56.
:58:56. > :59:06.let's get back into the kitchen of Alexis Gauthier. He is there with
:59:06. > :59:17.
:59:17. > :59:26.the trainees, cooking for a table of with a smoked bonito broth,
:59:26. > :59:36.Allez, let's go! Take this. The consistency of the curd
:59:36. > :59:37.
:59:37. > :59:47.You put the caviar on the top of it. Go for it.
:59:47. > :59:59.
:59:59. > :00:07.Yeah, good. Congratulations. It's a pleasure...-
:00:07. > :00:10.Wow, what an entrance! What a visual, stunning start to a meal! Absolutely brilliant.
:00:10. > :00:16.Danny's starter is a seafood medley- with caviar and a Parmesan crisp,
:00:16. > :00:24.miso curd and a smoked bonito broth.
:00:24. > :00:27.The seafood is cooked right. The lobster is nicely cooked.
:00:27. > :00:33.There's bits of crab in there. It's well balanced. In a lot of chefs' hands, it would end up in disaster.
:00:33. > :00:39.It's easy to do a Parmesan tuile if is a delicate thing.
:00:39. > :00:48.is fantastic and the seasoning is excellent.
:00:48. > :00:50.Michael, you've got 15 minutes before we send this dish. Yes, Chef.
:00:50. > :00:54.You need to have this ready as soon as possible.
:00:54. > :00:58.It's not cooked. What? Touch it again, touch it again.
:00:58. > :01:07.It's two more minutes at least. Put it back in the oven, please.
:01:07. > :01:11.Pigeon and Swiss chard, they're the things I love to eat and cook with.
:01:11. > :01:17.There's nothing worse than al dente Swiss chard. It's got to be cooked properly, hasn't it?
:01:17. > :01:19.OK, they are ready for us upstairs.- Let's go.
:01:19. > :01:23.Get your pigeon from the oven. Allez, let's go. Yeah.
:01:23. > :01:29.Yeah, cooked. Finish your Swiss chard. Yeah.
:01:29. > :01:34.The leg... No. Be careful, the jus and the legs are spitting.
:01:34. > :01:38.Agh! It's dead. No, don't say that.- Give me some water.
:01:38. > :01:44.Just a touch. Vas-y, vas-y!
:01:44. > :01:48.OK... OK, it's all right. Let's leave it here.
:01:48. > :01:54.Michael's main is not going to be on time. Those starters have been cleared. That main should have gone.
:01:54. > :01:56.We're a little late.
:01:56. > :01:57.You need to be faster. Just go for it.
:01:57. > :02:07.They are hungry upstairs. They want to eat. Yes, Chef.
:02:07. > :02:09.
:02:10. > :02:11.Don't shake. Yeah, very good, very good. Allez, allez, allez!
:02:11. > :02:12.Beautiful.
:02:12. > :02:13.Perfect. Let's go.
:02:13. > :02:20.Service, please!
:02:20. > :02:25.Good. Nice one.Well done. Thank you so much. Amazing.
:02:25. > :02:27.Michael's dish is roasted pigeon breast and braised legs,
:02:27. > :02:31.Swiss chard millefeuille layered with pigeon heart and liver,
:02:31. > :02:41.and an olive and thyme jus.
:02:41. > :02:42.
:02:42. > :02:44.The Swiss chard works well. I like the iron flavour coming through from the offal.
:02:44. > :02:47.That's really nice. The olive is a bit different.
:02:47. > :02:51.I like my pigeon cooked just a little bit more than that.
:02:51. > :03:01.Good combination, good balance which is good.
:03:01. > :03:06.
:03:06. > :03:09.Emma, how are you doing? I'm doing OK, I think. This is about to go in the machine.
:03:09. > :03:19.Those are moments away from being ready.
:03:19. > :03:20.
:03:20. > :03:22.I'm really interested in the dessert,
:03:22. > :03:25.pineapple, apple, plum, pear, quince and pineapple crisps.
:03:25. > :03:32.It's a challenging dish for an amateur, one you would have put them through their paces downstairs.
:03:32. > :03:42.All right, Emma, we've got the go-ahead, so let's finish this dish. Yes, Chef. Allez, let's go.
:03:42. > :03:44.
:03:44. > :03:48.Put your vanilla with the fruits. Gently, just on the top of it.
:03:48. > :03:51.Toss it a bit. Stop. OK, come back here.
:03:51. > :03:56.Yeah.
:03:56. > :03:59.Now, you're going to have to fill up those...
:03:59. > :04:05.Ohhh! You need to be gentle.
:04:05. > :04:09.Allez, well done. Beautiful.
:04:09. > :04:15.Yay! Well done, Emma. Service, please!
:04:15. > :04:19.Emma, well done. You did very well.- I really enjoyed myself.
:04:19. > :04:22.It was very technical, this dish, especially the little roll with the sorbet and...
:04:22. > :04:25.Well done. Thank you very much, Chef. I'll give you a kiss. Yes, please.
:04:25. > :04:26.Well done. Thanks.
:04:26. > :04:28.She blushed.
:04:28. > :04:33.I did blush a bit.
:04:33. > :04:37.Emma has made vanilla-roasted apple, pineapple, plum and pear
:04:37. > :04:40.on a shortbread biscuit with pineapple crisps
:04:41. > :04:47.and a vanilla sugar tuile filled with yogurt sorbet.
:04:47. > :04:50.- It looks fantastic. - It does look very attractive.
:04:50. > :05:00.And it will not have been easy, that's for sure.
:05:00. > :05:02.
:05:02. > :05:04.I think that yogurt sorbet is amazing.
:05:04. > :05:12.I think it was really tart, really sharp. Beautiful, beautiful.
:05:12. > :05:19.The person who has done this dessert should be very proud. I really enjoyed it.
:05:19. > :05:27.This is a restaurant with a fantastic reputation and I think the guys did this restaurant proud.
:05:27. > :05:31.I think Alexis will be very pleased with what's been delivered today, all three courses.
:05:31. > :05:41.It was very, very special.
:05:41. > :05:41.
:05:41. > :05:44.Massive congratulations. You nailed every single dish.
:05:44. > :05:50.On behalf of myself and the chefs, you've done yourselves proud and you've done Alexis proud. Well done!
:05:50. > :05:57.Thank you very much. Thank you.
:05:57. > :05:59.Overall, they have excelled.
:05:59. > :06:09.The three of them really showed that they are extremely gifted cooks.
:06:09. > :06:11.
:06:11. > :06:13.If our three can show anywhere near the form they reached today, we are in for an incredible final.
:06:13. > :06:23.I cannot wait!
:06:23. > :06:31.
:06:31. > :06:31.Raise
:06:31. > :06:32.Raise mast.
:06:32. > :06:32.Raise mast. Now,
:06:33. > :06:33.Now, first
:06:33. > :06:33.Now, first on
:06:33. > :06:40.Now, first on the
:06:40. > :06:49.Now, first on the line, we are Kerry from Wiltshire.
:06:49. > :06:55.What is your question for us, Ceri? Well, my garden is full of lettuces.
:06:55. > :07:01.I don't know what to do with they. So, lettuce, what do you do with it?
:07:01. > :07:06.Well, basically, plunge the lettuce into ice water. It keeps it for
:07:06. > :07:12.longer. If you take it from the garden to the fridge, it becomes
:07:13. > :07:18.mushy. There are lots of things to do with it. A classic dish is peas
:07:18. > :07:22.with fresh lettuce folded through it. It is lovely for sea bass,
:07:22. > :07:27.perfect for this kind of weather. That is with cream and white wine?
:07:27. > :07:34.Yes. What would you do with it? Simple. A
:07:35. > :07:40.squeeze of lime, honey, salt, oil. Let the flavours come out.
:07:40. > :07:45.And we used raspberry and hazelnut oil, that would go well with it too.
:07:45. > :07:51.What dish would you like to see, food heaven or food hell? Food
:07:51. > :07:56.heaven. Thank you!And Suzanne, what is your question for us? I have a
:07:56. > :07:59.glut of blackcurrants. I would like ideas of how to use them, please.
:07:59. > :08:06.This weather has brought out the garden, obviously. So,
:08:06. > :08:13.blackcurrants? One of my favourite things is to I to make a compote and
:08:13. > :08:20.reduce it down to a Puri. Then use it in batches to make a Pavlova, a
:08:20. > :08:24.mousse, a smoothie. The main thing is if there is a lot of them, make a
:08:24. > :08:31.puree to be broken down into individual elements.
:08:32. > :08:41.In Peru, what would you do? In Peru we have elder berries. We would make
:08:42. > :08:43.
:08:43. > :08:50.a pork glaze with delicious fruits, or the blackcurrants and braze it
:08:50. > :08:59.down. And car line, what is your question
:08:59. > :09:04.for, I would like to use liver. What liver are you talking about?
:09:04. > :09:12.Lamb's litter. We could do a deafilied lamb's liver
:09:12. > :09:17.with a chilli. It is like a big pepper. Feary. Finally chopped with
:09:17. > :09:24.garlic, onionses, sauteed. Delicious.
:09:24. > :09:30.Delicious. What dish would young like to see, food heaven or food
:09:31. > :09:36.hell? Food heaven, please. Thank you! Right, down to business
:09:36. > :09:40.with the Omelette Challenge. The usual rules apply. A three-egg
:09:40. > :09:50.omelette, cooked as fast as you can. The clocks on the screen, please.
:09:50. > :09:54.
:09:54. > :10:04.Are you ready? Look at them!Three, two, one, go! What a speed! Wow!
:10:04. > :10:07.
:10:07. > :10:17.That's what they say. I've seen them do it.
:10:17. > :10:22.
:10:22. > :10:30.So, we have Peru versus Jersey here. So, Peru first It is a classic.
:10:31. > :10:35.I don't know if it is a classic. Ic.ments This one you can eat with
:10:35. > :10:39.your eyes closed. That's the best bit.
:10:39. > :10:43.It does look like something you found on the pavement outside of the
:10:43. > :10:51.studio. You can't put me in the bin again!
:10:51. > :11:01.Mark, do you think you are on the board? Yeah, why not.
:11:01. > :11:19.
:11:19. > :11:29.You did it in 23. 56, but there is no chance... Martin, you have been
:11:29. > :11:29.
:11:29. > :11:39.ing? A little bit. You are 34, before but that can go
:11:39. > :11:42.
:11:42. > :11:50.He is looking high. You did it in 22. 76. You are just
:11:50. > :11:58.outside of the top ten. A big jump. So, will Carol Kirkwood get her idea
:11:58. > :12:03.of food heaven or food hell? Our chefs will make their choice choices
:12:04. > :12:09.whilst you enjoy another sensational bit of classic cooking by Raymond
:12:09. > :12:16.Blanc. He is making a stunning soup. Now, watch out from a small cameo
:12:16. > :12:26.role from an Oscar-winning actress, too. Ep joy this.
:12:26. > :12:53.
:12:53. > :12:54.to enhance his fresh produce on the hunt for a new oil
:12:54. > :12:56.Charlie Beldam and Lawrence Millett-Satow created Cotswold Gold- rape seed oil a year ago,
:12:56. > :12:57.recently winning a Great Taste Award.
:12:57. > :12:59.So this is the jet black seed. All very small.
:12:59. > :13:00.Yeah. And this is what we crush to get the beautiful golden oil.
:13:00. > :13:02.It's really amazing, the richness of these little seeds, you know, how beautiful they are
:13:02. > :13:03.and what wonderful flavour they have,
:13:03. > :13:05.and we grow them in our country.
:13:05. > :13:08.The crop is transformed into golden- oil when the seeds are crushed, using a method called cold pressing.
:13:08. > :13:11.Although ordinary rape seed oil is commonly used for cooking,
:13:11. > :13:12.cold-pressed virgin oil has only recently become widely available.
:13:12. > :13:15.To put their oil to the test, the boys are making two mayonnaises for Raymond.
:13:15. > :13:20.One with rape seed and one with the more traditional olive oil.
:13:20. > :13:23.Too often, what's happening in the olive oil,
:13:23. > :13:29.the acidity of the oil is not allowing the emulsion.
:13:29. > :13:33.And the more extra virgin the oil is, the more difficult it is to create an emulsion.
:13:33. > :13:36.Because rape seed oil is less acidic, it emulsifies more easily.
:13:36. > :13:38.Look what's happening! It's amazing!
:13:38. > :13:41.It's much firmer than the olive oil.
:13:41. > :13:43.Much firmer!
:13:43. > :13:50.That's very kind of you, Raymond.
:13:50. > :13:51.Personally, I love my olive oil, OK?
:13:51. > :13:55.But I've done all the tests to find the best oil for mayonnaise
:13:55. > :13:57.and I found rape seed oil, for me, is the best.
:13:57. > :13:58.It's got a lovely little flavour.
:13:58. > :14:00.To me it's great local story.
:14:00. > :14:10.Thank you very much. Merci, Charlie. Merci, Lawrence.
:14:10. > :14:28.
:14:29. > :14:30.In his Oxfordshire kitchen, Raymond and his team are preparing for the day.
:14:30. > :14:31.Here you are, Chef.
:14:31. > :14:33.Oh, that's fantastic. Look at that.- Absolutely fabulous.
:14:33. > :14:35.All these recipes that I'm going to show you are very much inspired by the garden.
:14:35. > :14:37.And it's these wonderful ingredients which will show you how simple it is to make a great dish.
:14:37. > :14:38.There is something missing here. Chef? I can give you a clue, Adam.
:14:38. > :14:39.Yeah? It's very French.
:14:39. > :14:41.The garlic? Absolument.
:14:41. > :14:42.And I know you have a little bit of a problem with France,
:14:42. > :14:44.the republican values of France and the gastronomy of France.
:14:44. > :14:46.So why did you forget the garlic, Adam?
:14:46. > :14:48.Lovely. Vive la France!
:14:48. > :14:52.Not yet. Not yet.
:14:52. > :14:54.Basil is the star of Raymond's first recipe. Pistou soup.
:14:54. > :14:57.Lightly cooked garden vegetables,
:14:57. > :15:00.drenched with an aromatic basil sauce,
:15:00. > :15:04.topped with melting Parmesan and croutons.
:15:04. > :15:09.Pistou soup is a big controversy still today after 700 years,
:15:09. > :15:12.because Italians are claiming it for themselves
:15:12. > :15:15.and the French are claiming it as well for themselves.
:15:15. > :15:19.And after 700 years they still fighting it out - where does it come from?
:15:19. > :15:21.I don't care, really.
:15:21. > :15:27.Pistou is one of the greatest soups- we can make at home.
:15:27. > :15:30.To begin, Raymond chops onions and fennel.
:15:30. > :15:34.Quite chunky as well, so I love the textures of that soup.
:15:34. > :15:36.Followed by runner beans.
:15:36. > :15:39.They're just packed with flavours. They are absolutely wonderful.
:15:39. > :15:43.Courgettes and carrots.
:15:43. > :15:47.The chopped vegetables are added to hot olive oil.
:15:47. > :15:49.So we are going to sweeten them for a few minutes.
:15:49. > :15:52.A pinch of salt, very little.
:15:52. > :15:58.A dash of black pepper. What we are- doing here, right, is sweetening, which is a wonderful English word,
:15:58. > :16:03.which means converting effectively the starch into sugar, into flavour.
:16:03. > :16:07.So that stage is very important, because it will give more flavour to your soup.
:16:07. > :16:10.In the French language we don't have such a lovely word.
:16:10. > :16:17.It doesn't exist. Sweetening your onions, sweetening your vegetables.- I think it's beautiful.
:16:17. > :16:20.When Raymond's vegetables are sweetened, he adds liquid.
:16:20. > :16:23.You pour in the boiling water.
:16:23. > :16:29.To give the soup a clean, natural flavour, he uses water instead of stock.
:16:29. > :16:35.My kitchen, to do soups, and a lot of the preparation actually, I use water, just plain water, OK,
:16:35. > :16:39.because all the flavours are packed in my vegetable.
:16:39. > :16:43.And a fast boil, galloping boil, OK,
:16:43. > :16:45.for about four to five minutes maximum, so you keep
:16:45. > :16:50.all these wonderful flavours, colours, textures and nutrients.
:16:50. > :16:55.Next, Raymond makes a nut-free pesto, starting with a generous handful of basil.
:16:55. > :17:01.A little secret, OK? More often when you are being given a recipe with pesto, it's always raw basilic.
:17:01. > :17:05.But when you puree it, it oxidises very quickly and discolours.
:17:05. > :17:09.So in order to fixate the colour, I blanch it in plenty of boiling water.
:17:09. > :17:11.Voila.
:17:11. > :17:21.The basil is plunged into boiling water for just five seconds before being refreshed.
:17:21. > :17:26.
:17:26. > :17:27.This way or that way?
:17:27. > :17:29.I'm not very technical, OK? It shows again.
:17:29. > :17:31.So in that pesto you have the basilic, the garlic,
:17:31. > :17:33.loads of Parmesan as well, and olive oil. Your bowl of health.
:17:33. > :17:37.To the basil and garlic, Raymond adds 100ml of extra virgin olive oil.
:17:37. > :17:40.Adam, could I have the Parmesan, please? Oui, Chef!
:17:40. > :17:44.And 30g of Parmesan.
:17:44. > :17:47.You will not need the pepper, because the garlic is here.
:17:47. > :17:52.Just a bit of salt. So now our pesto is ready.
:17:52. > :17:56.So I've got my beautiful, plump tomato. It's a Marmande, very nice.
:17:56. > :17:58.We're going to keep everything.
:17:58. > :18:02.All the pips, all the juices, everything.
:18:02. > :18:06.Mmm!
:18:06. > :18:11.At the last moment, Raymond adds the tomatoes to the pan.
:18:11. > :18:14.That cooks for one minute.
:18:14. > :18:21.Enough time to heat through without- losing their clean, fresh flavour.
:18:21. > :18:28.Then of course now you add your pesto.
:18:28. > :18:38.And you stir that.
:18:38. > :18:49.
:18:49. > :18:53.We have a real cook here. A serious cook.
:18:53. > :18:56.Today, Emma Thompson is in the kitchen for a cooking lesson.
:18:56. > :19:01.Just in time for a taste!
:19:01. > :19:03.Mmm.
:19:03. > :19:04.It is so fresh and so clean.
:19:04. > :19:07.It's so good, that. That's as good as any three star Michelin meal.
:19:07. > :19:11.So beautiful. You've got the beauty of the garden, the purities, the nobility of the flavours,
:19:11. > :19:17.colours and nutrients.
:19:17. > :19:18.Shall we say "vive la France"?
:19:18. > :19:21.Or l'Italie? Vive la France! Vive la France, yeah!
:19:21. > :19:31.Adam is not here. Good.
:19:31. > :19:32.
:19:33. > :19:33.It
:19:33. > :19:33.It is
:19:33. > :19:39.It is that
:19:39. > :19:43.It is that time of the show to find out if Carol is facing food heaven
:19:43. > :19:53.or food hell. Food heaven is the shallotses We have the selection
:19:53. > :19:53.
:19:53. > :19:58.here. We are going to make a chicken dish
:19:58. > :20:02.with cream, but there is the pork there. Not so keen on that.
:20:02. > :20:05.Well, it was up to these guys to decide, but because of our callers,
:20:05. > :20:12.it was a whitewash. You got the shol shol.
:20:12. > :20:18.We are to leave this to one side. Once you get rid of that lot, if you
:20:18. > :20:28.can do the peas an the shallots. Meanwhile, I am taking the chicken
:20:28. > :20:32.
:20:32. > :20:38.and we are going to cook this to saute. We we -- so we are going to
:20:38. > :20:42.start off with the chicken. It is good to watch this. I am
:20:42. > :20:46.frightened of cooking in case I poison anybody! You will be fine
:20:46. > :20:53.poison anybody! You will be fine with this. There are no bones, in
:20:53. > :20:57.this dish. We pull the leg back. Under here is an oyster of meat. Cut
:20:57. > :21:03.that out, it is really good in terms of flavour. There are four pieces of
:21:03. > :21:07.dark meat. That is trimmed through. Then we find the knuckle and cut
:21:07. > :21:17.through. Then you have the white meat. So the
:21:17. > :21:19.
:21:19. > :21:26.chicken breast here. We trim that again.
:21:26. > :21:33.Now Mark is there cooking the ones. He is doing them in their skins.
:21:33. > :21:37.natural sugars will caramelise them. So, you make a little incission
:21:37. > :21:47.either side and trim this part off as well. This is the part of the
:21:47. > :21:51.
:21:51. > :22:01.white meat. This is one these of pieces of white
:22:01. > :22:07.
:22:07. > :22:15.meat that we need. Then we can trim this through.
:22:15. > :22:24.So you can do this by going into a supermarket and buying the bits all
:22:24. > :22:28.ready made? Carol! I'm trying to teach you something! Yes, you could!
:22:28. > :22:34.So, there are four pieces of white meat, four pieces of dark meat.
:22:34. > :22:39.Then, a pan on here. We put the chicken in.
:22:39. > :22:45.Nothing in the pan? Nothing at all. We are bog to fill this full of cold
:22:45. > :22:53.water. If you can put the shallots in the
:22:53. > :22:59.other oven, Mark. That will be great. Thank you very much.
:22:59. > :23:03.So this is to make a white stew, obviously. We don't want to brown
:23:03. > :23:13.the chicken off. We just want to make a white stew.
:23:13. > :23:26.
:23:26. > :23:36.I feel like we aring to an eight some reel. -- are doing an
:23:36. > :23:37.
:23:37. > :23:47.eightsome reel! Now, we are thyme, leeks, onion, carrot and throwing it
:23:47. > :23:50.
:23:50. > :23:59.all in. You are not doing this so
:23:59. > :24:04.carefully? No. Now we have this one over here. This is the key to the
:24:04. > :24:08.dish. Take out the pieces of meat and you are left with this sauce. To
:24:08. > :24:13.make a sauce from this is straightforward.
:24:13. > :24:18.It is literally falling off the bone now? Yes.
:24:18. > :24:27.Now we are bog to make a sauce. So get a pan nice and hot. A bit more
:24:27. > :24:32.butter in there. Add that to the shallots. We get
:24:32. > :24:37.this coloured. Then we take the stock from here and
:24:37. > :24:43.start to cook that. In we go with the mushrooms. This is
:24:43. > :24:53.the garnish to go with this, but the sauce is all about what is in here.
:24:53. > :24:54.
:24:54. > :24:59.So you have the juice from here. We can drain this off.
:24:59. > :25:06.Just the juice? Yes, the secret of this is what Mark has made there
:25:06. > :25:11.too, it is eggs and cream. We add that to the mixture. It is
:25:11. > :25:16.similar to the custard I made for the ice-cream. This is a similar
:25:16. > :25:22.process. You don't want to overcook it. Otherwise it will look like
:25:22. > :25:28.Mark's omelette! Hey!Then what we do is we reduce this down the stock.
:25:28. > :25:35.As we reduce it down it intensifies the flavour, of course. Now a
:25:35. > :25:43.garnish with the mushrooms and the stock. The peas are cooking nicely.
:25:43. > :25:47.Then we add this to the mixture like that.
:25:47. > :25:53.When you add the egg yolks and the cream to this it starts to thicken
:25:53. > :26:01.It does not Kurding though? If I boil it will curdle. So we heat it
:26:01. > :26:06.up. The shallots there. We can take those out. Now this has
:26:06. > :26:16.thickened up. All of the bubbles have disappeared. At this stage I
:26:16. > :26:16.
:26:16. > :26:23.can take the tarragon and throw that Our mushrooms and onions go in
:26:23. > :26:29.there. So, it is warm in here now but tell us about the weather? Are
:26:29. > :26:35.we getting this for a few months? class summer as June, July, August.
:26:35. > :26:39.Regardless of British summertime. The reason to do that is that it is
:26:39. > :26:44.a standard. Then we can compare it to last year's or as the case may
:26:44. > :26:49.be. The temperatures are set to rise again. Possibly as much as they did
:26:49. > :26:52.as last week. It was the highst temperature ever?
:26:52. > :27:00.No the highest temperature in the world, but the highest temperature
:27:00. > :27:05.in the UK. It was in 2003 on the 10th of August. We reached 28. --
:27:05. > :27:12.38. 5 Celsius. On Monday we had the highest
:27:12. > :27:17.temperature in the UK for the year so far. That was 33. 5 Celsius. That
:27:17. > :27:20.was near Heathrow, but it is hot by night. That is what is making it so
:27:20. > :27:26.uncomfortable for sleeping in. It is.
:27:26. > :27:31.Now, we have our sauce here. If we get the knives and the forks.
:27:31. > :27:36.So, that is it? That is it. That is the sauce, the chicken. Everything
:27:36. > :27:43.is over the top. There are shallotses, the peas.
:27:43. > :27:47.Do you never weigh anything. If I am following a recipe, if it
:27:47. > :27:52.says four ounces, I make sure it is exact.
:27:52. > :27:57.I don't know weigh anything? Is that because you know what it looks like?
:27:57. > :28:00.I make it up as I go along. There are the peas on the top. Dive into
:28:00. > :28:10.that. Lovely. Thank you.
:28:10. > :28:16.To go with this, Olly has chosen another great wine. This is a Finest
:28:16. > :28:23.White Burgundy 2011. Dive into that. �6. 99. A bargain.
:28:23. > :28:29.Hmm! Happy with that?Boy, that is good. You can taste the tarragon. It
:28:29. > :28:36.is lovely. The chicken is soft and succulent. Yum! She is a good
:28:36. > :28:39.actress. That will be your third career.
:28:39. > :28:42.Well, that's all from us today on Saturday Kitchen Live. Thanks to
:28:42. > :28:46.Mark Jordan, Martin Morales and Carol Kirkwood. Cheers to Olly Smith
:28:46. > :28:49.for the wine choices! All of today's recipes are on the website. Go to: