:00:04. > :00:08.Good morning. It is possibly raining outside but it is time to
:00:08. > :00:18.feast your eyes on 90 minutes of fabulous food cooked by some of
:00:18. > :00:34.
:00:34. > :00:41.Britain's best chefs. This is Welcome to the show. Cooking with
:00:41. > :00:45.me live in the studio are two great chefs. First, the man who has used
:00:45. > :00:51.his rustic cuisine of his childhood, it is Francesco Mazzei. Next to him
:00:51. > :00:55.is a chef who has put his home city at the front of the British food
:00:55. > :01:05.scene. It is Sat Bains. Good morning. Morning. Francesco, what
:01:05. > :01:07.
:01:07. > :01:13.is on the menu for you? I have pasta lagane and it is a borlotti
:01:13. > :01:23.soon and eggless pasta. It is a famous pasta in the south of Italy?
:01:23. > :01:38.
:01:38. > :01:45.Yeah. Sounds lovely. I have belly pork with piccalilli. And some
:01:45. > :01:49.Granny Smith apple. It is very easy to make? It is. There you go. Two
:01:49. > :01:54.delicious dishes to look forward to. I have a fantastic line-up of
:01:54. > :01:59.foodie films from the BBC. We have helpings from Mr Rick Stein, The
:01:59. > :02:03.Great British Menu and the brilliant piece from Mr Keith Floyd.
:02:03. > :02:08.Now, our special guest's career has taken her from Emmerdale to the
:02:08. > :02:13.West End stage and now into the serving quarters of the most famous
:02:14. > :02:19.stately home in Britain. It is Amy Nuttall. Great to have you on the
:02:19. > :02:23.show. Thank you. A huge show, Downton Abbey? I know. Were you
:02:23. > :02:30.nervous going from stuff like that? What do you think? It is probably
:02:30. > :02:36.one of ITV's biggest dramas? Yeah. It's the highest ratings underneath
:02:36. > :02:41.X Factor, certainly last year. I don't think the cast and Julian
:02:41. > :02:45.Fellowes thought it was going to be as successful as it was. First
:02:45. > :02:51.day... Very different from Emmerdale? Yeah. Huge fan base,
:02:51. > :02:55.Emmerdale. Still doing very well. You are here to eat today. Yes.
:02:55. > :03:01.will either cook Food Heaven or Food Hell for Amy. It will be
:03:01. > :03:06.something based on your favourite ingredient Food Heaven or your
:03:06. > :03:10.nightmare ingredient Food Hell. So Food Heaven? Tuna. It has to be
:03:10. > :03:15.pink. It has to be rare. I don't like it cooked through. It was
:03:15. > :03:22.still swimming this morning! good. Tuna for that one. Everyone
:03:22. > :03:29.likes tuna. Not so much cooked that way. OK. Food Hell? Leeks. Leeks?
:03:29. > :03:36.What is it about leeks? They make me heave! No offence to the Welsh!
:03:36. > :03:40.I have never been a fan of leeks. My mum used to use them a lot when
:03:40. > :03:45.I was a child. I have not been able to stomach them. Tuna or leeks for
:03:45. > :03:51.Amy. I will do something Asian inspired with coriander and cumin-
:03:51. > :03:55.crusted tuna. First, I will brush the tuna with apricot jam and soy
:03:55. > :04:02.sauce, seared quickly over a hot griddle to serve it nice and pink
:04:02. > :04:09.and it is served very rare with an Asian salad. Sounds really good.
:04:09. > :04:13.Spicy. Or Amy could be facing Food Hell, leeks and a double-baked leek
:04:14. > :04:19.and cheese souffle. The leeks are softened with butter and added to a
:04:19. > :04:28.batter of eggs, mustard, thyme, topped with more cheese, served
:04:28. > :04:32.with a baby leek and walnut salad. Sounds pretty good(!) As usual, our
:04:32. > :04:38.Chefs' Table guests are two Saturday Kitchen viewers. Amanda,
:04:38. > :04:47.who have you brought along with you? My husband, Al. You can rustle
:04:47. > :04:50.up a meal from scratch. Al, is it any good? I've got to give credit
:04:50. > :04:55.where it's due. We probably would be a lot thinner if it was my
:04:55. > :04:59.cooking! It is good. The answer is always yes! I will talk to you
:04:59. > :05:02.later. If you have any questions, fire away. You get to decide what
:05:02. > :05:12.Amy will be eating at the end of the show. Tuna sounds good. If you
:05:12. > :05:18.would like to ask a question, call 08716 41 41 41. Calls cost 10p a
:05:18. > :05:23.minute from a BT landline. If you do get on the show, I will be
:05:23. > :05:28.asking you whether Amy should be getting Food Heaven or Food Hell.
:05:28. > :05:33.Right, I don't know if you have been to this guy's restaurant?
:05:33. > :05:39.Which one? L'Anima? Where is that? He is cooking now. He is in charge
:05:39. > :05:47.of the award-winning Italian restaurant, L'Anima. Francesco
:05:47. > :05:57.Mazzei, where is it? Broadgate. In the City of London. You should come
:05:57. > :06:01.
:06:01. > :06:07.the City of London. You should come around. Get on with the dish.
:06:07. > :06:13.at that, this is fantastic stuff. They are right in season. You can
:06:13. > :06:23.do it with the dry ones. So Dean Martin's song was all about the
:06:23. > :06:24.
:06:24. > :06:31.pasta? It was about love. Amore. Very good song! Look at you, Mr Sat
:06:31. > :06:37.Bains! So cultural! LAUGHTER best friend remembers it. We do
:06:37. > :06:47.some pasta here. Eggless pasta. It is very simple to make. This is not
:06:47. > :06:52.
:06:52. > :06:57.double zero flour? No. It's a fine semolina. A bit of salt if you need.
:06:57. > :07:02.We didn't put nothing in. That is warm water in there? Yeah. When it
:07:02. > :07:12.is done, put a bit of clingfilm and leave it to rest. The beans, can
:07:12. > :07:22.you serve them raw? No. They are poisonous if you serve raw. They
:07:22. > :07:23.
:07:23. > :07:32.have these in southern Italy, hugely popular? Yeah, yeah. The
:07:32. > :07:39.pasta lagane is one of the most classic of dishes. It'sen Italian
:07:39. > :07:47.dish. I will do a bit of marinade here with the chilli, garlic and
:07:47. > :07:57.basil. This is the difference between north and south. If you go
:07:57. > :08:00.
:08:00. > :08:07.around the south, they fry garlic and rosemary and they add the
:08:07. > :08:12.borlotti beans. So a paste? These come in tins as well? Yeah. Now,
:08:12. > :08:16.you are in season. They are not like the dry ones that you have to
:08:16. > :08:23.soak overnight and then cook for a couple of hours. These you cook for
:08:23. > :08:28.45 minutes to one hour. The main thing is, cook them. They look so
:08:28. > :08:33.beautiful raw. They go grey when they are cooked. They are also
:08:33. > :08:41.great for salad. Fantastic. I will put some olive oil... What is that
:08:41. > :08:51.famous salad with beans? Beans and tuna and red onion. Great for a
:08:51. > :08:52.
:08:52. > :09:02.summer's day, like today! It may be in Italy, mate! A bit of salt-and-
:09:02. > :09:04.
:09:04. > :09:10.pepper. Just mix together. I am going to put carrot, celery, onion,
:09:11. > :09:17.bay leaves - we have this other fantastic stuff here. It means
:09:17. > :09:24."cheeks" in Italy. It is basically salami cubed, it is this side plus
:09:24. > :09:33.a bit of neck. It is not the pig's cheek? No, a bit of this side, OK?
:09:33. > :09:43.It is very well-known from a town where the most famous pasta sauce
:09:43. > :09:45.
:09:45. > :09:53.comes from. That is famous? Yeah. Beans inside. Want me to do the
:09:53. > :10:02.pasta? Yes, please. I will add some water. Make sure it is two-thirds
:10:02. > :10:07.of the volume. OK. This one, they don't need to cook for long. The
:10:07. > :10:17.borlotti beans are called Cranberry beans in this country? I don't know.
:10:17. > :10:21.
:10:21. > :10:26.Have you heard of that? That is a new one. No idea. This is a bit
:10:26. > :10:33.firmer than pasta, normal pasta? is very, very light. You see when
:10:33. > :10:42.we make it nice and thin it will look like noodles. We cook this one
:10:42. > :10:48.and I will add a bit of plum tomato. I learnt that, it is the best
:10:48. > :10:58.tomatoes to make pizza. Of course. They contain less seeds. They do.
:10:58. > :10:58.
:10:59. > :11:06.Have you been to Naples? Yeah, a couple of weeks ago. Bay leaves and
:11:06. > :11:11.we are going to cover that. If you can't find that, could you use
:11:11. > :11:19.pancetta? Don't use any smoked ones. It will cover all the flavours. Not
:11:19. > :11:25.that it is bad. We need to plain ones. Fantastic. I'm doing this. If
:11:25. > :11:31.you would like to ask a question, call 08716 41 41 41. Calls cost 10p
:11:31. > :11:35.a minute from a BT landline. Mobiles and other networks may vary.
:11:36. > :11:41.You can find our recipes on our website - go to
:11:41. > :11:48.bbc.co.uk/saturdaykitchen. Right. I'm nearly there. Fantastic. What I
:11:48. > :11:53.have got here is the soup that we did previously, which we need to...
:11:53. > :12:03.What I'm going to do, I will take out... Sounds like our director's
:12:03. > :12:05.
:12:05. > :12:11.car! SQUEAKING I am sure she put steam in it! All right. She's got
:12:11. > :12:20.to start it like this as well! LAUGHTER Is that enough? Wow! My
:12:20. > :12:27.God, you are the best, man! LAUGHTER I will do that. I will do
:12:27. > :12:37.that. Thank you very much. What we do - like mama does! You ruined it!
:12:37. > :12:44.We don't need all that. Nice and silky. Well done. A bit of flour
:12:44. > :12:49.all over the place. You can have a look. That's eggless pasta. Wow!
:12:49. > :12:55.Because there is no egg, that is why the consistency is so good.
:12:55. > :13:01.bit firmer. You see the way it cooks and it is also very, very
:13:01. > :13:10.light. Like a rustic style here. Want me to blend this? If you don't
:13:10. > :13:16.mind. I'm going to roll it now. Cut in the middle. We will do pasta as
:13:16. > :13:26.we used to do when we didn't have any pasta machine. Like this. It's
:13:26. > :13:26.
:13:26. > :13:34.kind of... And the real name is lagane. That goes straight into
:13:34. > :13:41.there? It must be one. Lagane? Lagane. Does it mean anything?
:13:41. > :13:49.really. LAUGHTER It means pasta, eggless pasta! You can boil this
:13:49. > :13:59.one here. 30 seconds away. We have our dressing here. I'm going to
:13:59. > :14:05.taste the soup. Right. See how good it is. Mmm. That is very good.
:14:05. > :14:12.salt-and-pepper? I need a bit of pepper. I will let you put it in.
:14:12. > :14:17.Thank you very much. Oops, sorry. Too many chefs! Too many hands.
:14:17. > :14:27.Fantastic. Then we drain that off and put it into the soup? Yeah. I
:14:27. > :14:42.
:14:42. > :14:49.will cut this beautiful guanciale. The soup is there. If you couldn't
:14:49. > :14:54.find pig's cheek... You can use lovely pancetta. Can you get that
:14:54. > :15:00.product in England? I am sure it is available. I don't think there is a
:15:00. > :15:10.big demand for that yet. After this, everybody will want some! Look,
:15:10. > :15:11.
:15:11. > :15:15.this is one of the most Italian of dishes. We will add this piece of
:15:15. > :15:25.guanciale on top. We will dress with this beautiful olive oil,
:15:25. > :15:25.
:15:25. > :15:29.garlic. While you are dressing, remind us what that is again?
:15:29. > :15:36.is lagane in a borlotti bean and guanciale soup. Easy as that!
:15:36. > :15:41.Fantastic. How great was that? Look at that! How delicious is that?
:15:41. > :15:49.There you go, you get to dive into that. Yum. This would have taken me
:15:49. > :15:58.an hour to make. I'm impressed. took us two in rehearsal! LAUGHTER
:15:58. > :16:04.You take half the beans - you got half-and-half? Yeah. And the chilli
:16:04. > :16:09.is a southern thing? Yeah. We use a lot of chilli. How is that? Wait a
:16:09. > :16:15.minute. Just nod. We need some wine to go with this. We sent Susie
:16:15. > :16:25.Barrie to go to Kent this week. What should she choose to go with
:16:25. > :16:26.
:16:26. > :16:30.This week I'm in Ramsgate, overlooking the harbour. I can't
:16:30. > :16:40.stay here all day because I have to find some wines to go with this
:16:40. > :16:43.
:16:43. > :16:48.Francesco's thoroughly Italian lagane in a borlotti bean and
:16:48. > :16:51.guanciale soup has a lovely rustic feel to it. What it needs is an
:16:51. > :16:55.uncomplicated easy-drinking Italian wine to serve with it. Thanks to
:16:55. > :16:59.the variety of flavours in this dish, it is really up to you what
:16:59. > :17:05.colour of wine you choose. You could go for a bold refreshing
:17:05. > :17:10.white such as this. Or you could choose a soft, fruity red, which is
:17:10. > :17:18.what I am going to do. It is the Saluti Vino Rosso, which is usey
:17:18. > :17:22.and exactly the sort of easy-going style that this dish -- juicy and
:17:22. > :17:26.comactly the sort of easy-going style that this dish needs. It
:17:26. > :17:35.gives a wonderful mix of the generous sunny character of the
:17:35. > :17:41.south with more a straight and freshness from the grapes grown
:17:41. > :17:45.further north. Mmm. This is an unoaked wine. It is not creamy. It
:17:45. > :17:49.is full of ripe fruit flavours. That is what we need to match the
:17:49. > :17:57.combination of the meaty guanciale and the freshness of the tomatoes.
:17:57. > :18:01.It has enough weight to cope with the lagane. There is a peppery note
:18:01. > :18:11.that will pick up on the basil. Here is an incredibly satisfying
:18:11. > :18:13.
:18:13. > :18:18.great value Italian red to go with Delicious. What do you reckon? �6,
:18:18. > :18:25.a bargain. It goes very well with the dish. I like the name of it,
:18:25. > :18:33.Saluti! The first time we tried this, whether it was the Colgate in
:18:33. > :18:37.my mouth - but it's got better? That is delicious. Guys, happy?
:18:37. > :18:42.is lovely. I like the spices. If you could eat with your eyes, the
:18:42. > :18:48.colours appeal to me. Nice and simple. It doesn't take you an hour
:18:48. > :18:58.after all. No. It takes you two! Later on, Sat has an incredible
:18:58. > :19:01.
:19:01. > :19:11.pork dish? What is it? Belly pork from Nottingham. First, let's go to
:19:11. > :19:15.
:19:15. > :19:25.When I was in Italy, When I was in Italy,
:19:25. > :19:26.
:19:26. > :19:36.would be a woman of a certain age who wanted to sum up
:19:36. > :19:40.
:19:40. > :19:50.That's not seafood, but it was the She just sliced up lemons, put them
:19:50. > :19:51.
:19:51. > :20:01.a little pinch of garlic, a little So astringent, so fresh.
:20:01. > :20:04.
:20:05. > :20:14.was great. It was mussels with from cuttlefish and squid
:20:14. > :20:24.But in addition to the ink There was tomato in there, a touch
:20:24. > :20:26.
:20:26. > :20:29.What Rena had done was just to put ricci di mare, this roe of the urchin, in with some oil,
:20:29. > :20:34.but not heated it at all, and then just stirred everything together.
:20:34. > :20:41.It just tasted of the sea. It had this supreme sort of ozoney flavour about it.
:20:41. > :20:48.Fortunately, we didn't get a lot of that. This is quite a meal. I was beginning to feel full up.
:20:48. > :20:51.And I knew there was more to come.
:20:51. > :20:56.Finally, a whole sea bass, and I was happy it was finally.
:20:56. > :21:01.My enthusiasm was still high,but I was getting a little full up.
:21:01. > :21:01.The bass, this time, was cooked in a court bouillon,
:21:01. > :21:11.but an Italian version, so not much water. Olive oil, garlic, tomato.
:21:11. > :21:34.
:21:34. > :21:36.Back in England, I see how beautiful it is,
:21:36. > :21:41.and I feel strongly about it.
:21:41. > :21:43.But there's one element missing...
:21:43. > :21:45.and that's the food.
:21:45. > :21:47.I love pasties, but thinking about Procida and those pasta dishes,
:21:47. > :21:49.and the excitement of Australia...
:21:49. > :21:54.Where are the fresh mussels, the oysters?
:21:54. > :22:00.That's an element of the Britishsummer holiday which is so lacking.
:22:00. > :22:07.We've got these great raw materials,- but there's this inertia about using them joyfully.
:22:07. > :22:14.It's as if it's all right to have fresh mussels over there, but not over here.
:22:14. > :22:19.This is going to be seared tuna with- salsa verde, a nice piquant sauce, very simple to make,
:22:19. > :22:22.and some great garden vegetables.
:22:23. > :22:28.It's a real luxury, having a garden like this. I'm going to make a melange of vegetables.
:22:28. > :22:31.Vegetables cooked in olive oil.
:22:31. > :22:31.We'll add some peas. These are mange-tout peas.
:22:32. > :22:41.You cook the whole pod. Just a handful. The other thing that...
:22:42. > :22:50.
:22:50. > :22:56.We'll get courgettes and courgette flowers.We don't use them enough in England.
:22:56. > :22:58.They'll taste so sweet,and they'll cook so quickly as well.
:22:58. > :23:00.Just get four or five of those. Lovely colour, beautiful flavour.
:23:00. > :23:03.Oh, look at these. There we go. And another.
:23:03. > :23:05.Look at that.You could eat that, almost, already.
:23:05. > :23:14.We just need to add some herbs. First some chives, some dill, some parsley and some thyme.
:23:14. > :23:19.I'm going to stew it all very gently-in a shallow pan for 10-15 minutes.
:23:19. > :23:23.First of all, some virgin olive oil.-Then stir in these mange-tout peas.
:23:23. > :23:26.Just let them fry very gently.
:23:26. > :23:32.And now the courgettes, which I've cut in half. Just stir them in.
:23:32. > :23:37.A bit of garlic, chopped. Just a little bit. Background flavour.
:23:37. > :23:41.New potatoes, which I've cooked. And artichoke bottoms.
:23:41. > :23:47.I simmered artichokes in lemon and salted water,
:23:47. > :23:50.took the outer leaves off and chopped the base up.
:23:50. > :23:54.And now those pea-tops, which are very nice.
:23:54. > :24:01.Spinach, slightly gone to seed, but tasty. A lovely, dark colour.
:24:01. > :24:08.All the vegetables are cooking down nicely. Now the thyme.A really good pinch of fresh thyme.
:24:08. > :24:16.Then the rest of the herbs. A big handful. You can use herbs in thissort of dish almost like a vegetable.
:24:16. > :24:23.Now, plenty of salt. I haven't salted the potatoes. I like a nice, salty melange.
:24:23. > :24:25.And plenty of pepper.
:24:25. > :24:30.About ten turns.
:24:30. > :24:32.And now for the tuna.
:24:32. > :24:34.First, I oil the tuna with olive oil.
:24:34. > :24:38.And just a little bit of pepper.
:24:38. > :24:41.And now for the bit I really like, which is making salsa verde.
:24:41. > :24:46.Salsa verde, I suppose, is the Italian version of our mint sauce,
:24:46. > :24:49.but there's hardly any comparison.
:24:49. > :24:57.Take lots and lots of mint. You canuse lots of herbs. For me, mint isthe one that goes into salsa verde.
:24:57. > :25:00.The Italians use more mint than you realise.
:25:00. > :25:08.Mint and parsley are their favourite-herbs. Here's the parsley. Chop it.
:25:08. > :25:14.Salsa verde, what is it? It's a green sauce made with herbs and lots of piquant things.
:25:14. > :25:17.Capers, right? Those are capers.
:25:17. > :25:25.You can use all kinds of piquantthings. In Italy I noticed they used-pickled green peppers. I like capers.
:25:25. > :25:28.So we'll give those a good chopping up.
:25:28. > :25:33.They've got a satisfying bite. Thething about the sauce is, it's sharp.
:25:33. > :25:36.It goes very well with fish.
:25:36. > :25:43.Just put a lick of the sauceon the fish after you've grilled it.- It's beautiful.
:25:43. > :25:51.OK, about six fillets of anchovies. Just chop them up.
:25:51. > :25:54.The thing about this salsa is that it's not hot, like chilli, but it's got a punch.
:25:54. > :25:59.That's where the anchovies come in.
:25:59. > :26:02.All the solid ingredients into that bowl.
:26:02. > :26:05.Now a good dollop of Dijon mustard.
:26:05. > :26:11.Next, plenty of olive oil. About four fluid ounces.
:26:12. > :26:16.Stir it in till it's nice but not too much.
:26:16. > :26:23.And the juice of about half a lemon.-Plenty of lemon juice. There we go. It's looking lovely.
:26:23. > :26:28.It's so appetising a sauce, apart from anything else, when it's chopped up like this.
:26:28. > :26:32.Finally, about half a teaspoon of salt. Just stir that in.
:26:32. > :26:39.Now all we need to do is grill that tunafor a minute on either side, no more.
:26:39. > :26:46.Tuna cooks through quickly. Youwant it pink - raw - in the middle.
:26:46. > :26:50.Then serve it with those delicious vegetables out of my garden,
:26:50. > :26:55.and a tablespoon of some of this sauce, and there you have it.
:26:55. > :27:05.An Italian taste of early summer.
:27:05. > :27:05.
:27:05. > :27:06.Rick
:27:06. > :27:06.Rick does
:27:06. > :27:13.Rick does get
:27:13. > :27:17.Rick does get to travel to some lovely places. I have been to
:27:17. > :27:21.Singapore this week! Bolton on Monday, back down to earth! Apart
:27:21. > :27:25.from avoiding the British rain, I have been enjoying one of my
:27:25. > :27:27.favourite dishes which is a Singapore chilli crab. They have
:27:27. > :27:35.Singapore chilli crab. They have that and black pepper crab over
:27:35. > :27:45.here. It's hot, it is spicy. You have some palm sugar, sugar, garlic,
:27:45. > :27:46.
:27:46. > :27:52.chilli, chilli sauce, ketchup, ginger, coriander and water. A
:27:52. > :27:56.lovely fresh brown crab. I will get on and do my sauce. And then I will
:27:56. > :28:03.incorporate that with the noodles. So the new series of Downton Abbey.
:28:03. > :28:07.Tell us about it. Or what you can tell us about it? Well, for the
:28:07. > :28:14.viewers, hopefully, all the viewers have seen it already, but where it
:28:14. > :28:22.left off - Britain was declaring war with Germany. It picks up two
:28:22. > :28:32.years on into war, 1916. The effects that that has on the family
:28:32. > :28:38.and the whole household, the house becomes a nursing home. It's
:28:38. > :28:44.fantastic. Julian Fellowes has come up trumps. It is a huge success as
:28:44. > :28:47.well? Yeah. They knew that when they were first doing it. It is
:28:47. > :28:53.testament to the investment they have put into it. I have seen the
:28:53. > :29:02.first programme... Oh yeah? I saw it last night. Sat hasn't got a
:29:02. > :29:07.clue! I will run down Downton Abbey. Amy arrives, two people leave,
:29:07. > :29:11.there is a guy in a wig, somebody learns how to cook. Sounds like
:29:11. > :29:17.that washing powder advert! You are giving too much away! That was ten
:29:17. > :29:24.seconds. Anyway, we have ginger, garlic, chilli. I will fry that off
:29:24. > :29:29.firstly with some vegetable oil to get it nicely heated through. I
:29:29. > :29:33.will use these egg noodles, the instant ones. Going back - before
:29:33. > :29:38.Downton Abbey, people would have known you from Emmerdale. Before
:29:38. > :29:43.that, the youngest understudy ever aged 16 for Phantom of the Opera.
:29:43. > :29:47.How did you get a part like that? Well, I just went to a random
:29:47. > :29:54.audition to get some professional audition experience. I was
:29:54. > :30:01.auditioning for Les Miserables. The casting director called me back to
:30:01. > :30:11.sing Christine and that evening I got back to school and my phone
:30:11. > :30:15.went and whilst being offered a job, I had a ballet teacher screaming at
:30:15. > :30:20.me to turn my phone off. I was only 16. I went on tour for two years. I
:30:20. > :30:24.had a great time. Then you went from that to Emmerdale? Was that
:30:24. > :30:31.because you got bored of touring? Two years is a long time for anyone.
:30:31. > :30:35.Yeah. Yeah. Doing the same thing eight shows a week, it is quite -
:30:35. > :30:38.it is enough. Two years is enough. Doing a show like Emmerdale, you
:30:38. > :30:43.are cast into it either for a small amount of time or a long time. You
:30:44. > :30:49.were in it for five years? I was only meant to be in it for three or
:30:49. > :30:53.four episodes. They kept extending it. I suppose because of the
:30:53. > :30:58.theatre and Phantom, singinging was an important part of your life?
:30:58. > :31:03.Yeah. Then you went from there to do your own album? I did. You know,
:31:03. > :31:09.I am sure I wouldn't have been able to achieve all that without some of
:31:09. > :31:17.the help from Emmerdale. I went on Celebrity Stars In Their Eyes. Is
:31:17. > :31:22.that still on? I think so. I don't think so. Basically, I got quite a
:31:22. > :31:28.few recognition from that and was offered to do an album. That was
:31:28. > :31:33.how I got that. It coincided with the time when I chose to leave
:31:33. > :31:39.Emmerdale. I was there for four- and-a-half years. It came at the
:31:39. > :31:42.perfect time. It seems theatre has been a strong - like most actors
:31:42. > :31:45.and actresses, theatre is a fundamental, all through your
:31:45. > :31:50.career, but more so with you. You dipped in-and-out and gone back
:31:50. > :31:55.into it again? That is where you learn your craft, theatre. Is that
:31:55. > :32:00.because it is eight times a week? Eight times a week, it is live. You
:32:00. > :32:05.can't stop and re-shoot. You have to get on with it. A bit like this
:32:05. > :32:11.show! I haven't got a clue what I'm doing, even after four years!
:32:11. > :32:18.LAUGHTER It is impressive to me, James. Trust me. I'm making it up.
:32:18. > :32:23.The recipe is on the internet. that coriander? I love coriander.
:32:23. > :32:29.can't find it on the internet! We heat this up. All the ingredients
:32:29. > :32:35.go in there. The chilli sauce, everything else. We create a nice
:32:35. > :32:39.spice with this. This is - in Singapore they have the chilli crab,
:32:40. > :32:44.it is almost like a soup. Either way, they still serve the crab and
:32:44. > :32:48.they have snow crab out there, or the Atlantic crabs which have got
:32:48. > :32:52.huge legs. Wow. These are the British brown crabs. You can make
:32:52. > :32:57.it just the same. They serve it broken up with the shell on in the
:32:57. > :33:02.middle of the table and everybody dives in. It is a really... You end
:33:02. > :33:07.up wearing it! You do. It is all over your face. I have something
:33:07. > :33:15.later to stop that. Everybody dives in. While I was cooking it, there
:33:15. > :33:25.was an old boy next to me, he was about 85, on the world's biggest
:33:25. > :33:32.wok burner. He was doing chilli bullfrog. Explain? It's a bullfrog.
:33:32. > :33:38.I tried it. It's kind of like chicken. All right. Will that go in
:33:38. > :33:45.there? Break the shells like that. You break them open. And this is
:33:45. > :33:50.the idea of that. You keep your hands well away from the crab. You
:33:50. > :33:57.just put the crab and the claws in there. Roll it in the sauce, like
:33:57. > :34:04.that. Mmm. So it is nice and coated. Then you take the tongs out - this
:34:04. > :34:11.is cooked crab. When it is coated, like that, turn the heat up. Yum.
:34:11. > :34:16.There you go. Then we put this back in with the noodles. Then the lime.
:34:16. > :34:20.So as well as the - six programmes on Downton Abbey? You have a
:34:20. > :34:25.Christmas Special? Eight. Nine including the Christmas Special. We
:34:25. > :34:31.have started filming the Christmas Special but we finish filming that
:34:31. > :34:37.in October. Mainly because of all the weddings that take place at the
:34:37. > :34:41.castle. Didn't Jordan get married there? Yeah. With Peter Andre.
:34:42. > :34:46.is open to the public as well? Have you not been? It is near me. I
:34:46. > :34:54.have not been in. It is near me. is worth a visit. In we go with the
:34:54. > :35:00.chilli, the lime, the noodles. This is the hot and spicy bit. Lovely.
:35:00. > :35:06.Just a little bit. LAUGHTER It is like that pasta dish. Am I allowed
:35:06. > :35:13.to tuck in? You take the claws, look, like that. Right. You stick
:35:13. > :35:17.them on there. Wow. The idea is you just dive in. So dive in. Do I just
:35:17. > :35:25.get my hands in there? There was a little trick they showed me.
:35:25. > :35:34.LAUGHTER You cut a hole in the top like that, two arm holes. Are you
:35:34. > :35:44.serious? You are not joking? Arms up. Oh my gosh! Like a serial
:35:44. > :35:47.killer! Health and safety. Arms through there. Oh. Dive into that.
:35:47. > :35:51.Very thoughtful. It is a first for Saturday Kitchen. It protects your
:35:51. > :35:58.shoes and your clothes. This goes everywhere, all over the table.
:35:58. > :36:04.can't believe I'm eating this on live television. Does that save the
:36:04. > :36:09.dry cleaning? Always a Yorkshireman! It is spicy. Mmm. I
:36:09. > :36:16.can eat spicy. What will we be cooking for Amy at the end of the
:36:16. > :36:22.show? Will she be facing Food Heaven, tuna? Placed in a seared
:36:22. > :36:27.hot pan and served with an Asian- style salad. Or she could be facing
:36:27. > :36:36.Food Hell, leeks and a double-baked leek and cheese souffle. The leeks
:36:36. > :36:42.are softened in butter. They are baked not once, but twice, covered
:36:42. > :36:49.with more cheese. Francesco, are you going to go for the tuna or the
:36:49. > :36:53.leek? Tuna. Thank you. He ate it all in rehearsal! Tuna at the
:36:53. > :36:56.moment. But I might change my mind. I do that all the time. You have to
:36:56. > :37:00.wait till the end of the show to see the final result. It is time
:37:00. > :37:04.for more action from The Great British Menu. The chefs have to
:37:04. > :37:08.create the perfect sharing dishes. Now we have reached the Northern
:37:08. > :37:18.Irish heat of the competition and it is the tale of two Chrises today.
:37:18. > :37:25.
:37:25. > :37:27.start afresh with a clean slate and- I think the hardest thing
:37:27. > :37:28.what the judges want. But have we met the brief?
:37:28. > :37:29.I think I have.
:37:29. > :37:33.It's going to be a fight to the finish.
:37:33. > :37:36.Chris Fearon's menu kicks off with a fun chicken-in-a-bag starter,
:37:36. > :37:38.a hands-on visual feast he hopes will get everyone talking.
:37:38. > :37:44.But it's Chris Bell who's starting proceedings today with his cheffy twist
:37:44. > :37:47.on a British summer picnic -
:37:47. > :37:49.a well-executed dish
:37:49. > :37:54.he thinks is far better suited to The People's Banquet.
:37:54. > :37:57.I think people deserve a bit more than fried chicken in a bag.
:37:57. > :37:59.You need to go and wash your hands before you get your fish, like.
:37:59. > :38:02.Are you too much of a snob to eat with your fingers? Not a snob but I like a knife and fork.
:38:02. > :38:05.And so might the banquet's 100 guests.
:38:05. > :38:08.I've got confidence in this. Richard said it was a bit safe
:38:08. > :38:10.but I don't think it is. I think it represents the brief.
:38:10. > :38:13.Determined to let his award-winning cooking skills do the talking, Chris Bell
:38:13. > :38:16.tops his potted chicken with chicken liver parfait,
:38:16. > :38:19.puts the finishing touches to the cheese and onion quiche and fills his hamper
:38:19. > :38:24.with his pickles and bread.
:38:24. > :38:29.There we go.
:38:29. > :38:32.That for me is British street food, party.
:38:32. > :38:35.So will the judges think Chris Bell's starter
:38:35. > :38:39.has what it takes to open The People's Banquet?
:38:39. > :38:43.It's a picnic.
:38:43. > :38:46.Prue, you should do the honours. What's in that? What have we got on the outside?
:38:46. > :38:49.We've got two forms of bread, we've got a quiche.
:38:50. > :38:52.Oh, look here.
:38:52. > :38:55.Jolly exciting. Little pots.
:38:55. > :39:00.Pickled eggs, and pickled onions. What more could you want?
:39:00. > :39:01.It's good, it's quite sweet. What's in here, is this crab?
:39:01. > :39:03.No, it's chicken liver.
:39:03. > :39:05.I think that... Very good bread. ..in many cases, some of the incidental parts are very nice.
:39:05. > :39:08.I think the bread's great.
:39:08. > :39:09.I think that the pickled shallots, beautiful - very, very light.
:39:09. > :39:11.but you're talking about a whole series of individual things.
:39:11. > :39:12.This is not a dish which comes together. This is not the...
:39:12. > :39:15.But it's a picnic. Picnics are about picking and nicking.
:39:15. > :39:20.At a banquet, this would be an amazing starter to be put down in front of people because everyone
:39:20. > :39:24.would go, "What's in there?" A great sense of drama and occasion to it. It'll make people laugh.
:39:24. > :39:27.This is a really good first course, you know why?
:39:27. > :39:32.Because you're forced to share.I have to give you a bit of my jam,he has to give me some of the eggs.
:39:32. > :39:38.I think it's exciting and it's fun and people will immediately be in party mood.
:39:38. > :39:42.That's high praise for Chris Bell's picnic. Will Chris Fearon's
:39:42. > :39:52.risky chicken-in-a-bag get him off to as good a start?
:39:52. > :39:53.
:39:53. > :39:55.It's do-or-die time, really.
:39:55. > :39:57.With a place at the national final at stake, he gets his chicken pieces into their bags.
:39:57. > :39:59.With a side of coleslaw and his spicy Coronation seasoning,
:39:59. > :40:05.he delivers his quirky stand to the pass, hoping the judges have a sense of humour.
:40:05. > :40:06.OK, off you go.
:40:06. > :40:12.Will they think Chris Fearon's chicken-in-a-bag a worthy contender- for a street party feast?
:40:12. > :40:15."Season, shake and curry on"? PRUE CHUCKLES
:40:15. > :40:16.Little finger bowl.
:40:16. > :40:18.This is exciting. This is...
:40:18. > :40:20.It's exciting! This is fun.
:40:20. > :40:24.Inside is a chicken leg and a chicken thigh.
:40:24. > :40:29.And it smells slightly sweet, slightly spicy and slightly smoky, absolutely lovely.
:40:29. > :40:32.We've got to close it up and give it a good shake. Oh, I see.
:40:32. > :40:42.I think I'll put all of it on. going to put a little on. I'm not as brave as you. I'll do half.
:40:42. > :40:43.
:40:43. > :40:44.Do you think that the sense of amusement is going to outweigh the sense of...
:40:44. > :40:46.No, I think it absolutely delivers. ..gastronomic surprise? I think
:40:46. > :40:50.it's fun to look at, fun to prepare,- to do and it tastes delicious.
:40:50. > :40:54.This is an amazing way to kick off a banquet like this. You get this great stand,
:40:54. > :40:57.the information, you think, "What's- that about?" You look at the bag...
:40:57. > :41:00.Talk to each other. It's a massive talking point. What better way to break the ice?
:41:00. > :41:07.It'll just get the party started.
:41:07. > :41:08.Chris Bell's up first
:41:08. > :41:10.with his cheffy hot smoked trout with champ cakes,
:41:10. > :41:12.samphire and horseradish sauce, a dish he failed
:41:12. > :41:18.to execute properly earlier in the week, prompting a cutting reminder from rival Chris Fearon.
:41:18. > :41:21.Watch those bones, yes?
:41:21. > :41:24.And bones aren't his only potential- hazard -
:41:24. > :41:28.he's smoking his trout for longer, something Chris Fearon thinks is a big mistake.
:41:28. > :41:35.I think the first time he did it, for me, I thought it was just enough smoke.
:41:35. > :41:39.Undeterred by his rival's words of warning, he gets his potato cakes in to fry,
:41:39. > :41:42.sautes his blanched samphire and puts the finishing touches
:41:42. > :41:45.to his watercress and horseradish sauce.
:41:45. > :41:47.And with time now against him,
:41:47. > :41:50.he gets his hot smoked trout onto its awaiting cake stand.
:41:50. > :41:53.On the pass. Light the gun.
:41:53. > :42:00.Ready?
:42:00. > :42:02.Go. OK,
:42:02. > :42:05.quickly. It's an important one, thanks.
:42:05. > :42:09.That was hard.
:42:09. > :42:16.So can the judges see Chris Bell's trout in pride of place at The People's Banquet?
:42:16. > :42:17.Go on, Prue, take the top off.
:42:18. > :42:19.Unleash the beast. Are you ready?
:42:19. > :42:22.One, two, three. Let the smoke out.- Oh!
:42:22. > :42:29.Eeh! It does look nice, it's trout, not salmon, isn't it?
:42:29. > :42:31.And there are the.. I think those are potato farls, aren't they?
:42:31. > :42:38.They are absolutely delicious.
:42:38. > :42:40.I think it's the perfect amount of smoke. At the beginning when that came off,
:42:40. > :42:42.it seemed to be too much but now I think it's lovely.
:42:42. > :42:50.I think the watercress sauce is light, not too creamy, it's very beautifully made.
:42:50. > :42:51.It's restaurant cooking put in a cake stand.
:42:52. > :42:54.I still like the idea of the interaction of somebody
:42:54. > :43:00.picking up the dome and all the waydown the table lots of smoke going on and people chatting about it.
:43:00. > :43:03.And this is really good cooking.
:43:03. > :43:08.We keep saying we want good cooking AND drama.
:43:08. > :43:10.Well, it's a thumbs-up from Prue at least.
:43:10. > :43:15.Will rival Chris Fearon's fish course fare any better?
:43:15. > :43:17.Are you worried about this one?
:43:17. > :43:20.Yeah, it's my weakest dish, you know, so...
:43:20. > :43:22.He's serving up
:43:22. > :43:27.a playful platter of cured, jellied and potted salmon
:43:27. > :43:29.which bombed with veteran Richard
:43:29. > :43:31.who disliked his tin can presentation,
:43:31. > :43:37.an element of his dish he's changing today.
:43:37. > :43:39.Any changes at this late stage are a risk and a crisis of confidence
:43:39. > :43:40.could be fatal.
:43:40. > :43:41.Have you lost faith in it?
:43:41. > :43:44.I've lost a bit of faith in it, mate, but hopefully I can rectify it, do it justice now today.
:43:44. > :43:46.Rival Chris Bell isn't helping.
:43:46. > :43:53.It's hard to enjoy a dish when it's been... It is. Anyway, listen, I have to knuckle down here, OK?
:43:53. > :43:55.He knows he can't afford to let his nerves get the better of him
:43:55. > :43:58.so, having silenced Chris Bell, he gets his jellied, potted
:43:58. > :44:01.and smoked salmon onto his chalked-up slate
:44:01. > :44:09.and, with as steady a hand as he can muster, delivers it to the pass.
:44:09. > :44:14.Off you go. As fast as you can, please.
:44:14. > :44:24.Will Chris Fearon's high-risk celebration of preserved salmon sink or swim with the judges?
:44:24. > :44:25.HE CHUCKLES
:44:25. > :44:27.Spud bread.
:44:27. > :44:29.It's got messages all over it.
:44:29. > :44:36.Let's go. It's clearly a hymn to salmon. You've got potted salmon, a bit of cooked salmon in there.
:44:36. > :44:42.What's on top there? Green...
:44:42. > :44:44.Really yummy.
:44:44. > :44:51.The smoked salmon and potato is an absolute winner, it's very delicate.
:44:51. > :44:52.I think the potted salmon is the worst of the three.
:44:52. > :44:54.It's not that it's bad, the problem- is the other two are so good. I agree.
:44:54. > :44:57.It's witty, it's good fun, it's not pompous, it's not poncey. It'd be a wonderful dish at the banquet.
:44:57. > :45:00.I love these little scribbled messages on the board and I think it's just very good fun.
:45:00. > :45:10.This dish ticks a huge amount of boxes in terms of what we're looking for.
:45:10. > :45:12.
:45:12. > :45:13.It
:45:13. > :45:13.It is
:45:13. > :45:17.It is a
:45:17. > :45:21.It is a close one today. You can see which of our chefs come out on
:45:21. > :45:27.top when they serve the main course and dessert in 20 minutes. Still to
:45:27. > :45:33.come: Keith Floyd is in Dijon. He is up against it today and he is
:45:33. > :45:42.cooking for a restaurant full of top chefs all by himself. Check out
:45:42. > :45:49.those hats! When was the last time you wore a hat? When I had hair!
:45:49. > :45:59.Francesco and Sat are EGG-cellent chefs! But only one of them SHELL
:45:59. > :46:03.
:46:03. > :46:07.emerge! That was a good one! Only one of them SHELL emerge victorious.
:46:07. > :46:13.That is coming up live later. What will we be cooking for Amy at the
:46:13. > :46:21.end of the show? Will she be facing Food Heaven - I'm going to have a
:46:21. > :46:27.drink! Tuna - don't start! LAUGHTER Or will it be Food Hell, leek and
:46:27. > :46:32.double-baked leek. Sat, what do you like the sound of? Tuna, lovely!
:46:32. > :46:37.Next is a man whose Michelin- starred Nottingham restaurant is
:46:37. > :46:44.making him more famous than Robin Hood himself! Mr Sat Bains. What is
:46:44. > :46:48.on the menu? Belly pork from a little village near Nottingham. It
:46:48. > :46:57.is fed on crisps, smoky bacon is fed on crisps, smoky bacon
:46:57. > :47:04.crisps. It gives a lovely feel. We will get on with it. This is with
:47:04. > :47:13.piccalilli? Something quite British. I have teriyaki to cut the balance
:47:13. > :47:17.of the two - acidity and sweet and swour. Piccalilli is vinegar,
:47:17. > :47:26.chilli -- Sweet-and-sour. Piccalilli is vinegar, chilli,
:47:26. > :47:32.heated up. It draws the moisture out. It is a lot firmer. I will
:47:32. > :47:39.wash my hands. Basically, we have the vinegar - two different types -
:47:39. > :47:48.the chilli, brought to the boil and this is a mixture of mustard... It
:47:48. > :47:54.is all going to go in there. It is an Asian influence, piccalilli when
:47:54. > :47:58.the British ruled India. What we have got here is teriyaki, soy,
:47:58. > :48:03.honey, then we will make a little glaze out of that so you can reduce
:48:03. > :48:07.that. Another country you have put in... Being Asian myself in terms
:48:07. > :48:10.of my heritage, I thought it would be a nice twist. The dishes we use
:48:10. > :48:17.at the moment are all British at the restaurant. I have got the pork.
:48:17. > :48:22.I have poached it in a vacuum. You can do it in a pressure cooker. It
:48:22. > :48:27.takes about an hour. Or you can do it in the oven, 110 degrees taking
:48:27. > :48:31.four or five hours. Pressure cookers are great. You take them
:48:31. > :48:37.out and roast them again. The secret is, once it is cooked press
:48:37. > :48:44.it? I have apple balsamic. I will get a nice fatty piece here. A
:48:44. > :48:49.little slice - well a northern slice! Look at that. That is THAT
:48:49. > :48:55.bit! You don't need no fat for this. How long has that been in the
:48:56. > :49:01.fridge for? 24 hours. You can do it for four, but you want to get that
:49:01. > :49:07.real good compact. In here, I will get some apple balsamic, this is
:49:07. > :49:16.from Suffolk. Very impressive. is a lovely flavour. You can use it
:49:16. > :49:24.for a dressing as well? Pork, apple, classic combination. The onions and
:49:24. > :49:29.the cauliflower which is in piccalilli. Chop everything up and
:49:29. > :49:34.drizzle it with some rock salt, or rather sea salt. Then leave that
:49:34. > :49:40.for a good hour or two, drain it off and make a sauce out of that.
:49:40. > :49:45.That is how to make piccalilli. have used this in the restaurant
:49:45. > :49:51.for four years, the pork. Johnny, or butcher, this is the pork we use
:49:51. > :49:57.for all our bacon. Imagine the bacon being lovely pieces of
:49:58. > :50:06.streaky bacon, no moisture comes out. Look at that glaze, a bit of
:50:06. > :50:09.fat is rendering. You will get this lovely caramelisation. Yeah. I will
:50:09. > :50:15.go through that. That is your salted vegetables there. What you
:50:15. > :50:21.need to do is wash them off when they are soft. Literally, rin them
:50:21. > :50:29.through. Talking about your -- rinse them through. Talking about
:50:29. > :50:34.your restaurant, you are in the Good Food Guide, you were third?
:50:34. > :50:43.hit number three and we scored nine out of ten. Fantastic. The pressure
:50:43. > :50:48.is on now. I preferred when we were seventh! LAUGHTER Pressure is our
:50:48. > :50:52.life! Your ethos is still local produce with a twist? Without a
:50:52. > :50:56.doubt. We use influences from all over the world. We use British
:50:56. > :51:02.produce to celebrate. techniques that you have in cooking
:51:02. > :51:08.are very - you were one of the first I suppose of UK chefs to
:51:08. > :51:11.start that cooking? Well, no. I would say Heston without a doubt.
:51:11. > :51:17.We are trying to learn our craft by using different techniques to
:51:17. > :51:25.enhance the flavour. We don't want to overpower it. You still want to
:51:25. > :51:33.taste pork. It is a true Nottingham pork with an acidic piccalilli. And
:51:33. > :51:40.apple and cauli. That is getting nice and caramelised. You are busy
:51:40. > :51:45.doing a lot of these festivals? were in San Francisco a few weeks
:51:45. > :51:50.ago with Claude. This piccalilli made me think of him, it would have
:51:50. > :51:57.gone really well with his pork pie before it turned into a sauce!
:51:57. > :52:01.LAUGHTER I have never seen that done before, but it tasted
:52:01. > :52:11.delicious. I will take some of this fat off. All you do, you tip this
:52:11. > :52:16.on now it's reduced a bit. This is the process of teriyaki, add the
:52:16. > :52:20.sauce as it is reducing? Look at that, it is golden. Yeah. While
:52:20. > :52:25.that is reducing, all of today's studio recipes are always on our
:52:25. > :52:31.website. Go to bbc.co.uk/saturdaykitchen. Dishes
:52:31. > :52:38.from our previous shows are there, too. We need to blend the
:52:38. > :52:42.piccalilli. The idea is, we have the sauce boiling. If you wanted to
:52:42. > :52:47.make a piccalilli, you would take, you would pour the sauce over the
:52:47. > :52:54.top of the veg and leave it in a container? Leave it in a container,
:52:54. > :53:00.and you will end up with lovely ingredients - keep it in the fridge,
:53:00. > :53:04.though. Any time you have pork pie, add a piece of piccalilli. Get this
:53:04. > :53:09.apple, I will dice it. That will be served with salt. The idea is you
:53:09. > :53:13.will get this lovely salty apple which goes again really well with
:53:13. > :53:17.the pork. That teriyaki, you could do it - if anybody wanted any
:53:17. > :53:22.chicken, fish, you would do it the same way? Exactly the same. You
:53:22. > :53:29.want to finish it - the pan is very hot. So it is about creating a nice
:53:29. > :53:35.glaze. Yeah. The idea is we blend all this piccalilli now and then
:53:35. > :53:41.when you have got it blended, pass it through a sieve. Then we end up
:53:41. > :53:48.with this sort of smooth sauce. Easy as that. Magic! That is
:53:48. > :53:56.perfectly glazed for me. Yeah. you look at that, it is really rich.
:53:56. > :54:04.What we have got here is Johnny, or butcher, does Hungarian air-dried
:54:04. > :54:09.ham. Which is very nice smoked. We will use some pancetta - sorry,
:54:09. > :54:15.Parma ham. Glad you are here! We slice it and it gives a lovely
:54:16. > :54:20.contrast. You roll it in the ham. You said particularly this pork is
:54:20. > :54:25.- it is the way that it is fed? Without a doubt. You seen the layer
:54:25. > :54:29.of fat on there. You mentioned crisps? I went there to have a look
:54:29. > :54:33.and there was a van with a sign of a crisp factory and I said what's
:54:33. > :54:37.that for and it is all the broken crisps are fed as part of the diet.
:54:37. > :54:47.That is what gives it that saturated fat to give it that level
:54:47. > :54:49.
:54:49. > :54:56.of fat to the pork. Some people think smoky bacon - it's... It's a
:54:56. > :54:59.natural flavouring. I thought the same. We need some flourets of
:54:59. > :55:04.cauliflower. We will dress it. Piccalilli, you want quite a bit.
:55:04. > :55:08.You want to make sure you get the balance of the two. The balsamic
:55:08. > :55:16.will end up being reduced. I have some done already. You want it
:55:16. > :55:24.chilled. You put the pork on. the apple dressing? A bit of salt
:55:24. > :55:29.and olive oil. There you go. Again, if you think about it, you want a
:55:29. > :55:37.bit of everything. So you want it dressed, scatter it all round. The
:55:37. > :55:46.apple is what makes it. It is quite acidic. Yeah. You want a few pieces
:55:46. > :55:55.of the apple. Put some of the apple balsamic. Nice! Finish it with
:55:55. > :56:00.cumin. When the cumin hits the heat, it releases its flavour. Not too
:56:00. > :56:05.poncey. Remind us what that is again? Belly pork with piccalilli.
:56:05. > :56:15.That is the reason why he is the third best restaurant in the UK!
:56:15. > :56:17.
:56:17. > :56:24.LAUGHTER Brilliant. You get to dive Wow. Ten out of ten for
:56:24. > :56:28.presentation! Dive in. That little bit of cumin... It lifts the
:56:28. > :56:37.piccalilli. Is this one of your most popular dishes? It will be
:56:37. > :56:45.now! I better order some more pork! Mmm. Will this be on a lunch or an
:56:46. > :56:51.evening? We do it at dinner. Happy with that? Mmm. That is lovely.
:56:51. > :56:56.Really... Something that you would attempt to do at home? I'm all
:56:56. > :57:04.right if I've got a good recipe book which takes you step by step.
:57:04. > :57:08.And five chefs behind you. Let's go back to Kent to see what Susie has
:57:08. > :57:18.chosen to go with Sat's bell of chosen to go with Sat's bell of
:57:18. > :57:22.
:57:22. > :57:26.What struck me most about the dish was the clever fusion of the rich,
:57:26. > :57:30.melt in the mouth pork with a Tangy freshness of the piccalilli and the
:57:30. > :57:35.apple. What that means in terms of wine is that you need something to
:57:35. > :57:40.offset the richness of the pork but also pick up on the salty and sour
:57:40. > :57:49.elements in Sat's recipe. If I was matching the teriyaki glazed pork I
:57:49. > :57:56.would go for something like this fruity Pinon Noir, but it is crying
:57:56. > :58:01.out for a white wine so I will choose a Pinot Grigio from New
:58:01. > :58:05.Zealand. If you think you know Pinot Grigio, think again. When
:58:05. > :58:10.Pinot Grigio is grown outside of Italy, it takes on a very different
:58:10. > :58:19.character. In New World countries it is much fruitier and more
:58:19. > :58:23.flavoursome. Mmm. That smells of honey and spice. When you taste
:58:23. > :58:29.this wine, it is a combination of ripe pear fruit with zesty acidity
:58:29. > :58:33.and a Tangy finish that will make it the perfect match for Sat's dish.
:58:33. > :58:38.It will balance the richness of the pork and the sticky sweetness of
:58:38. > :58:43.the teriyaki and it will stand up to the kick of the piccalilli, the
:58:43. > :58:47.lemon and the cauliflower. Sat, what a dish! It's so full of
:58:47. > :58:50.amazing, unusual flavours. Here is something just a little bit
:58:50. > :58:55.something just a little bit different to drink with it. What do
:58:55. > :59:00.you reckon? That is lovely. I think that cuts through the pork
:59:00. > :59:07.perfectly. Fabulous. Francesco? Indeed. Perfect. The dish? Great.
:59:07. > :59:14.Fantastic. It's pork belly, it is quite fat. It works really well
:59:14. > :59:17.with apple and cauliflower. Amy? Beautiful. Really beautiful. Worth
:59:17. > :59:21.the effort. Absolutely. A great wine to match. Time to find out who
:59:21. > :59:30.made it through to represent Northern Ireland in the final of
:59:30. > :59:37.The Great British Menu. My money is the main course, and both chefs
:59:37. > :59:46.Chris Fearon's risky suckling pig platter is up first, a controversial dish
:59:46. > :59:48.They might both be serving suckling pig,
:59:48. > :59:49.but their cooking styles couldn't be further apart
:59:49. > :59:51.with one playing it safe and the other, anything but.
:59:51. > :59:53.If you don't take risks in this competition with this brief, you're going to go out.
:59:53. > :59:58.Despite the fighting talk, with a place at the national finals- at stake,
:59:58. > :00:00.Chris Fearon hasn't entirely thrown caution to the wind.
:00:00. > :00:04.H's reined in his meat-heavy concept by adding a veg for the judges.
:00:04. > :00:06.Doing a wee potato salad here with Ratte potatoes.
:00:06. > :00:10.But his rival thinks this could be the dish's Achilles' heel.
:00:10. > :00:19.It was already a big, big boardof food, wasn't it? Yeah, yeah, the spuds on it...yeah.
:00:19. > :00:20.Three, four, five. Am I missing any?
:00:20. > :00:22.He'd better not be, as there's a lot riding on this course.
:00:23. > :00:24.OK.
:00:24. > :00:28.OK, guys. Off you go.
:00:28. > :00:31.So, will the judges think Chris Fearon's suckling pig platter
:00:31. > :00:34.a worthy centrepiece for The People's Banquet?
:00:34. > :00:35.Wow.
:00:35. > :00:39.A Catherine wheel of forks.
:00:39. > :00:45.Oh, look at that. That is good. That's a real celebration of pig, isn't it? We've got
:00:45. > :00:55.black pudding and spare ribs and crackling and pork chops.
:00:55. > :01:00.
:01:00. > :01:01.I mean, really, I think this is one of the finer pork dishes I've ever tasted.
:01:01. > :01:03.I'm finding it difficult to find fault with it.
:01:03. > :01:04.I think it needs a salad or a veg or something.
:01:04. > :01:06.It needs a green in there of some sort.
:01:06. > :01:07.Lovely potato salad, and you get a sharpness
:01:07. > :01:10.with the caper berries, and the little gherkins in there, which give it a sharpness.
:01:10. > :01:13.There are some slivers of very finely chopped greenery.
:01:13. > :01:17.Yes, there is green stuff in there,- Prue. What more do you want(?)
:01:17. > :01:19.Spoken like a true Irishman. You know,
:01:19. > :01:23.I love the board, I love the presentation. It would look beautiful at the banquet.
:01:23. > :01:26.It's the essence of the competition!
:01:26. > :01:31.Chris Fearon's pork is going to take some beating. Will Chris Bell's accompaniments
:01:31. > :01:35.give his suckling pig the edge?
:01:35. > :01:39.He's playing it safe with rolled loin, black pudding hash browns, and savoury apple crumbles.
:01:39. > :01:49.A cheffy twist on a Sunday roast that demonstrates his technical prowess.
:01:49. > :01:50.
:01:50. > :01:51.You rested it long enough, chef? Aye, I've rested it.
:01:51. > :01:52.Time up, he gets his rolled suckling pig
:01:53. > :01:54.on to its serving board, his black pudding hash browns into their basket,
:01:54. > :01:57.and delivers his roast to the pass.
:01:57. > :01:59.OK, go.
:01:59. > :02:04.This looks nice. You all right? Don't know. Yeah?
:02:04. > :02:07.Has Chris Bell let himself down on technique?
:02:07. > :02:12.The judges won't make any allowances.
:02:12. > :02:18.Listen to that crackling. Isn'tit...? It just sounds so delicious.
:02:18. > :02:19.I suspect it's...
:02:19. > :02:21.Oh, look! ..black pudding in the middle.
:02:21. > :02:22.It's a little black pudding pie.
:02:22. > :02:25.I want some salt.
:02:25. > :02:27.That's not... What do you think of this?
:02:27. > :02:30.I don't think the pork has much flavour.
:02:30. > :02:33.It's very tough.
:02:33. > :02:39.Genuinely, I can't find anything good about it at all.
:02:39. > :02:40.I think the sauce... the gravy's very good.
:02:41. > :02:43.I don't see its suitability in any way for an event like this. I think- the concept of the dish
:02:43. > :02:47.is too traditional, it is meat and two veg for want of a better word.
:02:47. > :02:53.A feast for the eyes it's not.
:02:53. > :02:57.Chris Bell has no idea his main course has bombed with the judges,
:02:57. > :03:04.and with his rival out in front, it all comes down to their desserts.
:03:04. > :03:09.Chris Fearon's grand finale is his box
:03:09. > :03:14.of miniature lemon delicacies, a fun twist on old favourites.
:03:14. > :03:15.He's pulling out all the stops with his last course, but who will have the last laugh?
:03:15. > :03:17.It's just sharp.
:03:17. > :03:20.Stick another shot of gin into that- and it'll be all right.
:03:20. > :03:22.Confident he's on to a winner, he gets his lemonade into its bottles.
:03:23. > :03:27.Slices his lemon and liquorice Battenburg and gets it into its specially-designed box,
:03:27. > :03:34.with his lemon tarts, meringues and ice cream.
:03:34. > :03:40.Right, boys. Off youse go, boys.
:03:40. > :03:43.So, will the judges think Chris Fearon's quirky lemon dessert
:03:43. > :03:47.has what it takes to represent his region?
:03:47. > :03:48.Box of delights. Oh!
:03:48. > :03:51.It is a box of delights, too. Wow.
:03:51. > :03:55.And a lemon drink. It's lemon pop!
:03:55. > :03:56.Looks good.
:03:56. > :03:59.It does look good.
:03:59. > :04:09.I think this would cause an enormous amount of entertainment. Of fun, yes.
:04:09. > :04:12.
:04:12. > :04:14.It's a very, very nice idea.
:04:14. > :04:16.I just don't think the individual parts are of sufficiently high quality.
:04:16. > :04:20.I think they're nice, they're good,- but they're not amazing. I do think- this is amazing. Yeah,
:04:20. > :04:22.A lot of pleasures about it, but I think a little more refinement on each and every one of the elements
:04:22. > :04:30.and I think you might have a really- cracking end to our great banquet.
:04:30. > :04:34.So they loved Chris Fearon's presentation, but not all his desserts.
:04:34. > :04:40.Will meticulous chef Chris Bell be able to outclass his rival with his pudding's execution?
:04:40. > :04:42.I really, really screwed it up yesterday.
:04:42. > :04:45.Kept me awake most of the evening, you know?
:04:45. > :04:48.He's making lemon curd tart with buttermilk ice cream
:04:48. > :04:50.and is sticking to his guns,
:04:50. > :04:58.despite fluffing its presentation yesterday.
:04:58. > :05:00.Determined to hold his nerve in front of his less anxious rival,- he puts the finishing touches
:05:00. > :05:03.to his lemon curd tarts, scoops his buttermilk ice cream into
:05:03. > :05:08.the awaiting cones, and turns his attention to their dry ice presentation -
:05:08. > :05:17.the crucial element that let him down yesterday.
:05:17. > :05:20.Another lemony dessert for the judges, but whose will they prefer?
:05:20. > :05:22.It looks like a witch's cauldron.
:05:23. > :05:29.You can't go wrong with a bit of dry ice, can you? Endlessly fascinating.
:05:29. > :05:32.Tastes of...
:05:33. > :05:38.yoghurt, or...buttermilk.a disappointment. You think you're going to get lovely ice cream
:05:38. > :05:42.and what you get is some sort of empty health thing...
:05:42. > :05:50.Yoghurt. There's a drink to go with this.
:05:50. > :05:51.Delicious. It's really good lemon curd, that.
:05:51. > :05:59.It's got that lovely thick custard,- rich, heavy custard feel to it.
:05:59. > :06:01.I think it's a good thing. The topis lovely. I think the presentation could be improved.
:06:01. > :06:02.I wonder if you could make one that would go all the way down the middle of the table?
:06:03. > :06:04.That'd look good, wouldn't it? Yeah!
:06:04. > :06:06.Roll it out. And then you help yourself to the bit in front of you.
:06:06. > :06:11.Maybe he could raise it up with dry ice underneath it, or sparklers, or something.
:06:11. > :06:20.I think it needs a bit more... Theatre. A bit more theatre, darling!
:06:20. > :06:27.Time for the judges to find out which dishes belong to which menu.
:06:27. > :06:29.Well, I've made my decision, what about you?
:06:29. > :06:31.I have. Yes, Oliver, I have, thanks.
:06:31. > :06:34.OK. Good, let's call in the chefs.
:06:34. > :06:36.For Chris Fearon and Chris Bell, the wait is finally over.
:06:36. > :06:40.Just one of these chefs will be back to fight another day.
:06:40. > :06:42.Welcome, chefs.
:06:42. > :06:46.We've had some amazing cooking, and you should both be proud, it's been fantastic.
:06:46. > :06:52.But this is a competition and there can only be one winner.
:06:52. > :06:54.So, Prue, have you made up your mind?
:06:54. > :06:57.I have, Oliver. And it's Menu B.
:06:57. > :07:02.Matthew. It's Menu B for me as well, Oliver. I also chose Menu B.
:07:02. > :07:08.So that means it's a clean sweep.
:07:08. > :07:18.We don't know who cooked Menu B, neither do you. Let's find out.
:07:18. > :07:19.
:07:19. > :07:22.So the chef going forward to represent Northern Ireland
:07:22. > :07:32.in the national finals of the Great British Menu is...
:07:32. > :07:34.
:07:35. > :07:39...Chris...
:07:39. > :07:41.Fearon.
:07:41. > :07:50.Well done. Well done. Well done, Chris.
:07:50. > :07:51.Well
:07:51. > :07:51.Well done
:07:51. > :07:57.Well done and
:07:57. > :08:00.both Chrises. Time to answer some of your foodie questions. Each
:08:00. > :08:07.caller will decide what Amy will be eating at the end of the show.
:08:07. > :08:12.First it is Colin from Bristol. What is your question? It's a
:08:12. > :08:20.beautiful question. What is the secret to making an Italian tomato
:08:20. > :08:28.sauce? Sat? LAUGHTER Francesco? Basically, you need to have onion,
:08:28. > :08:34.carrot, celery, sweat in olive oil... Are these fresh tomatoes?
:08:34. > :08:41.Fresh tomatoes. When it is cooked, sweat again, garlic and basil, put
:08:41. > :08:45.it back and blitz it. No sugar? course not! I have been told! Now
:08:45. > :08:54.you know. Two hours to make tomato sauce. What dish would you like to
:08:54. > :09:04.see at the end of the show? Hell sounds lovely. Carla from
:09:04. > :09:04.
:09:04. > :09:09.Lancashire. Are you there? What is your question? I bought some grouse
:09:09. > :09:19.this morning, what is your suggestion on how to cook it?
:09:19. > :09:19.
:09:19. > :09:25.the grouse with bacon -- wrap the grouse with bacon. Let it rest.
:09:25. > :09:35.Blackberries, and... Game chips. just some chips. Any Italian
:09:35. > :09:37.
:09:37. > :09:45.version? We serve with it pan-fried and we do chicken liver pate, we
:09:45. > :09:51.mix with chicken and cabbage with it as well. If you have a wood-
:09:51. > :10:01.fired oven, you can do it the Italian way. What sort of dish
:10:01. > :10:06.would you like to see at the end of the show? Hell, please. Kat, are
:10:06. > :10:12.you there? Yes. What is your question? I have been given some
:10:12. > :10:18.whole gutted squid, what can I do with them? Sat? I would clean them
:10:18. > :10:22.again and then if you put them in the freezer, it makes them very
:10:22. > :10:28.tender, cut them into strips, a really hot pan, almost like this
:10:28. > :10:34.omelette pan, and quick flash-fry, some of the chillies, really simple.
:10:34. > :10:37.Fresh and fast. Cornflour, if you rub it with cornflour, then slice
:10:37. > :10:41.it up and cornflour, deep-fry it and then you can make the chilli
:10:41. > :10:47.sauce that I did with the crab earlier and pop that through it. It
:10:47. > :10:52.has to be fast, crisp, the oil has been hot and put it through the
:10:52. > :10:58.chilli sauce. What dish would you like to see, "Heaven" or "Hell"?
:10:58. > :11:04.Heaven. Thank you. 2-1 to Hell. The usual rules apply. A three-egg
:11:04. > :11:07.omelette cooked as fast as you can. The boys are here. Sat a little way
:11:07. > :11:17.back. You know the score by now, three-egg omelette cooked as fast
:11:17. > :11:21.
:11:21. > :11:30.as you can. You ready? Three, two, one, go! A different method. It
:11:30. > :11:40.normally sticks - no, it is not sticking. The concentration. I know.
:11:40. > :11:41.
:11:41. > :11:51.Look at that. APPLAUSE Well done! It is like children on a playing
:11:51. > :11:59.
:11:59. > :12:09.field! Done! It's an omelette. Well, it's all right. This, however, is
:12:09. > :12:10.
:12:10. > :12:18.folded as well! Very good. Francesco, you were down there
:12:18. > :12:27.22.52. You are not quicker. 23.40. You can take that away with you.
:12:28. > :12:31.I can beat myself I have done well. You were quicker. I know one person
:12:31. > :12:41.you were desperate to beat - this guy has been practising all day
:12:41. > :12:44.
:12:44. > :12:51.yesterday. You were desperate to Mr Tom Kerridge. You did it 19.32.
:12:51. > :12:59.Just outside. No! Not on the blue! You have another 500 more eggs to
:12:59. > :13:04.practice. Is that the highest climber? Will Amy get Food Heaven
:13:04. > :13:07.or Food Hell? The guys are going to change that. We will find out what
:13:07. > :13:11.she is having after a classic film from Mr Keith Floyd. He is feeling
:13:11. > :13:15.the pressure as he has to cook for a restaurant full of top chefs. If
:13:15. > :13:25.you don't want to become a chef after watching this, you never will.
:13:25. > :13:33.
:13:33. > :13:43.'the power base of dukes that I'm a bit grumpy,
:13:43. > :13:53.
:13:53. > :13:55.Actually, I have a problem as the meal's been brought forward by about an hour
:13:55. > :13:58.and I have 15 chefs of very high denomination waiting.
:13:58. > :14:05.I'm trying to make a cream sauce to go with this ham.
:14:05. > :14:09.I've reduced some shallots and juniper berries in vinegar
:14:09. > :14:14.and I added those to some flour and butter and veal stock.
:14:14. > :14:18.Now I'm going to whack in a bottle of white wine.
:14:18. > :14:21.I'll let that simmer away
:14:21. > :14:26.till that thickens and becomes a very special sauce.
:14:26. > :14:29.I'll shift it to a higher gas.
:14:29. > :14:32.Another sauce I've got to make, which is worrying the chefs here,
:14:32. > :14:39.is using the wonderful Gevrey Chambertin.
:14:39. > :14:41.I have to reduce that to almost nothing
:14:41. > :14:51.to go with my fillets of fish which I will cook later.
:14:51. > :14:54.
:14:54. > :14:55.'I was so busy cooking that I didn't have time to go into the dining room.
:14:55. > :15:02.'If I'd known this lot were there, I wouldn't have carried on!'
:15:02. > :15:05.At least that's all right.
:15:05. > :15:15.That's the special piquant sauce for the ham that might be raw!
:15:15. > :15:22.
:15:22. > :15:26.# I started out on Burgundy But soon hit the harder stuff!
:15:26. > :15:32.# My friends said they'd stand behind me when the game got rough
:15:32. > :15:37.# But the joke was on me. There was no-one there to bluff!
:15:37. > :15:44.# I'm going back to New York City. I do believe I've had enough! #
:15:44. > :15:52.These guys just walk in, dip their fingers in and say nothing!
:15:52. > :15:54.There must be some imperceptible sign they make between themselves
:15:54. > :15:59.that means you're a total jerk!
:15:59. > :16:04.FLOYD HUMS CHEERFULLY
:16:04. > :16:14.Can you get me a small ladle from up there, anybody?
:16:14. > :16:15.
:16:15. > :16:25.Il faut que je nappe avec la sauce.- Je vais mettre ca, moi. >
:16:25. > :16:27.'For those of you not interested in the drama of the situation,
:16:27. > :16:31.'and who still think this is a cookery programme,
:16:31. > :16:37.'I poached the perch in white wine with a knob of butter and bay leaf.
:16:37. > :16:40.'For the sauce, I reduced some chopped shallots and red wine
:16:40. > :16:46.'and whisked in some butter.
:16:46. > :16:49.'Then I waited in the kitchen for the news.
:16:49. > :16:55.'The waiter came back - thumbs up! I was so relieved! Whoever you are,
:16:55. > :16:59.'a footballer, Nigel Mansell or a cooking genius,
:16:59. > :17:03.'you need to know what the punters think about it!
:17:03. > :17:09.'Then the French TV turned up, with the press and radio,
:17:09. > :17:17.'and I gave an elegant interview in French and English for the 6 o'clock news.'
:17:17. > :17:19.# So what is zee verdict?
:17:20. > :17:25.# How do they feel? What do they think of zis wonderful meal?
:17:25. > :17:29.# What do they say? Could it be, "Zut alors!"?
:17:29. > :17:38.# As they taste this fine cooking And cry "Encore!" #
:17:38. > :17:43.'So they can have a small rest now while I carve the ham.
:17:43. > :17:45.'When I first came into the kitchen, they stood away from me,
:17:45. > :17:53.'but now "Clark Kent" has become my new friend!
:17:54. > :17:56.'He'll even talk to me as if I was a cook!
:17:56. > :18:01.'I had that ham soaking in my bath last night
:18:01. > :18:04.'to get the salt out of it, then I poached it for four hours.
:18:04. > :18:08.'It should've been five, but it's OK.
:18:08. > :18:13.'Then there's the piquant sauce.'
:18:13. > :18:19.You all wish it was Christmas and you had to carve the turkey(!)
:18:19. > :18:23.Well, you come here one day and carve boiled ham
:18:23. > :18:30.for 18 very superior gastronauts and you won't complain again!
:18:30. > :18:34.Want me to take it all the way through? Yeah. >
:18:34. > :18:44.Il me demande de le prendre, malheureusement!
:18:44. > :18:49.
:18:49. > :18:51.Highly amusing, isn't it?
:18:51. > :19:00.Ou ils sont?
:19:00. > :19:10.Messieurs, bonjour!
:19:10. > :19:11.
:19:11. > :19:14.Any cookery programme in Britain cannot top this, I bet you!
:19:14. > :19:20.Look at them - 17 of France's best chefs, particularly from the Dijon area.
:19:20. > :19:30.Je regrette que vous faire attendre, mais le jambon a pris 4 heures a cuire.
:19:30. > :19:30.
:19:31. > :19:37.Je commence a vous servir, juste un petit morceau.
:19:37. > :19:42.'To see these great chefs - one has- the Legion d'Honneur - tucking happily into this very lusty meal,
:19:42. > :19:47.'confirms my belief that the best meals are the traditional ones.
:19:47. > :19:53.'Burgundy cooking is firmly based in a sophisticated background
:19:53. > :19:59.'so no-one would dare to muck about- with it, despite modern trends.
:19:59. > :20:04.'Now it's prize-giving time.'
:20:04. > :20:07.APPLAUSE Merci, monsieur.
:20:07. > :20:09.I don't really want to put it on
:20:10. > :20:14.because it's got all the signatures- of some of the best chefs in France
:20:14. > :20:17.and certainly the best in Dijon.
:20:17. > :20:21.But just for once, I'll show off for a second!
:20:21. > :20:25.ALL CHEFS: # La, la, la, la-la-la-la la
:20:25. > :20:28.# La, la, la, la, la, La, la, la, la-la-la-la, la
:20:28. > :20:38.# La-la-la, la-la-la, la, la, la! #
:20:38. > :20:40.
:20:40. > :20:43.< Why are you the only person who is wearing your hat that way?
:20:43. > :20:52.Parce que je suis comme Napoleon!
:20:52. > :20:52.I
:20:52. > :20:53.I told
:20:53. > :21:01.I told you
:21:01. > :21:04.Mr Floyd next week. Now it is time to find out whether Amy will be
:21:04. > :21:10.facing Food Hell or Food Heaven. Food Heaven will be this piece of
:21:10. > :21:15.tuna, served nice and pink. Food Hell would be these leeks, double-
:21:15. > :21:21.baked souffle with lovely Wensleydale cheese as well. How do
:21:21. > :21:28.you think these lot have decided? 2-1 to the people at home? Aren't
:21:28. > :21:34.they mean?! He said Food Hell. That made it 3-1. What happens if it is
:21:34. > :21:39.a draw? Everybody said Food Heaven so you have got it 4-3. Fabulous.
:21:39. > :21:45.Tuna. I will get this tuna on first of all. I will take a piece of tuna,
:21:45. > :21:52.like this. I will cook this. I want to take a decent square of this. I
:21:52. > :21:58.will probably do two squares out of here. The boys will do the salads
:21:58. > :22:02.over here. I will then brush this with some apricot jam. The apricot
:22:03. > :22:08.jam, it will caramelise it while it is cooking. It will add sweetness
:22:09. > :22:14.to this which will be perfect. Could you get me that green and
:22:14. > :22:20.pour some oil into that pan? Thank you very much. I will get that on
:22:20. > :22:25.there. That enough? Perfect. I will use some toasted coriander seeds
:22:25. > :22:33.and cumin seeds. Crush them up. Have you handmade the jam? That is
:22:33. > :22:42.not handmade. Roll these up in the spices, like this. Lovely. You wish
:22:42. > :22:46.it was Food Hell now! Fry this. The idea of this is as it cooks, or
:22:46. > :22:51.rather as you roll it around the pan, the apricot jam will colour
:22:51. > :22:57.this and make it go brown. And caramelise it at the same time.
:22:57. > :23:03.Keep the pan nice and hot. This is great on a barbecue. Particularly
:23:03. > :23:12.this great weather(!) All very well when you are in Italy. Why? Little
:23:12. > :23:22.strips of this. We have some snake beans. Never seen those before.
:23:22. > :23:24.
:23:24. > :23:33.have got some pak choi. This is from a roadside or - it is Chinese
:23:33. > :23:38.greens. These Chinese greens, they will make a little salad with that.
:23:38. > :23:45.The idea is, we will basically roll this around. If you look on here,
:23:45. > :23:49.you will see it starting to colour. Mmm. Take some more oil now and
:23:50. > :23:57.this continues to colour. How we doing with the snake beans?
:23:57. > :24:02.going to pop them in. Straight in there. We roll this around. Keep
:24:02. > :24:09.the pan nice and hot. You can concentrate on the cooking side of
:24:10. > :24:19.this, e$$DUMP especially with these two in the kitchen. Mint and
:24:19. > :24:29.coriander. A touch of palm sugar in that dressing to sweeten it up.
:24:29. > :24:31.
:24:31. > :24:36.is a root vegetable. The... Yes, it is fantastic stuff. It is like
:24:36. > :24:46.breakfast radish. It is not hot and spicy. You like it pink in the
:24:46. > :24:50.
:24:50. > :25:00.middle? Yeah. Proper pink. YEAR! Don't you? It -- YEAH! Don't you?
:25:00. > :25:04.
:25:04. > :25:14.It is fine. He is half Italian. LAUGHTER Right, soy sauce. I must
:25:14. > :25:15.
:25:15. > :25:25.be going mad on this show. Soy, then Like Sat Easter Yaky, we roll
:25:25. > :25:26.
:25:26. > :25:32.it around in the sauce. I hope my mum -- Like Sat's teriyaki, we roll
:25:32. > :25:37.it around in the sauce. I hope my mum is taking notes. Once you have
:25:37. > :25:47.done that, take it off the heat. Beans have gone in. The unknown
:25:47. > :25:48.
:25:48. > :25:55.vegetable has gone in. What is it called? Have you made it up?!
:25:55. > :26:00.This is going to be part warm, part cool salad. These snake beans are
:26:00. > :26:06.fantastic. They are almost like a French bean. Nice little salad.
:26:06. > :26:11.Dress that up. There you go. Then I have done this with tuna, but you
:26:11. > :26:17.can do this with salmon. You need a decent piece of salmon. You have to
:26:17. > :26:23.make sure it is as fresh as a daisy. When you carve it... That's nice!
:26:24. > :26:29.You have this charred bit around the edge. With the apricot jam and
:26:29. > :26:39.everything else. It is looking pretty good for a James Martin
:26:39. > :26:41.
:26:41. > :26:50.recipe! Too good for a James Martin recipe? Pretty good! LAUGHTER One
:26:50. > :26:58.Italian is enough! You have your nice bit of tuna, like that. Lovely
:26:58. > :27:06.bit of salad. Hopefully, Sat's saved some dressing for you. That
:27:06. > :27:13.looks lovely. Salad is so fresh. And healthy! Yeah. In the fridge,
:27:13. > :27:17.Sat, you have bread and butter - only kidding. He was going for it!
:27:17. > :27:27.Once a northerner, always a northerner! LAUGHTER There you have
:27:27. > :27:29.
:27:29. > :27:34.it. Wow. Lovely! Knives and forks. There you go. No plastic bag this
:27:34. > :27:44.time. Thank you very much. Dive in. Don't mind if I do. Bring over the
:27:44. > :27:50.glasses, guys. To go with this, Susie Barrie has chosen a wine that
:27:50. > :27:57.is called Alain Grignon Carignon Vieilles Vignes, it is from
:27:57. > :28:01.Majestic Wines. There you go. is so good! It is so, so good.
:28:01. > :28:08.weird thing about that is, the apricot jam - want to slice that
:28:08. > :28:18.bit as well? Want a taste? Yeah. The jam kind of works in that.
:28:18. > :28:18.
:28:18. > :28:23.Thank you. You can mix and match with the spices. The cumin and the
:28:23. > :28:28.coriander are fantastic. All you get left with is a bowl full of
:28:28. > :28:33.salad. Always the same when Sat is on the show. That is all from
:28:33. > :28:38.Saturday Kitchen today. Thank you to Francesco Mazzei, Sat Bains, Amy
:28:38. > :28:44.Nuttall, Susie Barrie and to Amanda and Al. Next week we have two
:28:44. > :28:48.specially invited guests at the Chefs' Table. All today's recipes