27/08/2011 Saturday Kitchen


27/08/2011

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Transcript


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Good morning. It is possibly raining outside but it is time to

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feast your eyes on 90 minutes of fabulous food cooked by some of

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Britain's best chefs. This is Welcome to the show. Cooking with

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me live in the studio are two great chefs. First, the man who has used

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his rustic cuisine of his childhood, it is Francesco Mazzei. Next to him

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is a chef who has put his home city at the front of the British food

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scene. It is Sat Bains. Good morning. Morning. Francesco, what

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is on the menu for you? I have pasta lagane and it is a borlotti

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soon and eggless pasta. It is a famous pasta in the south of Italy?

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Yeah. Sounds lovely. I have belly pork with piccalilli. And some

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Granny Smith apple. It is very easy to make? It is. There you go. Two

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delicious dishes to look forward to. I have a fantastic line-up of

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foodie films from the BBC. We have helpings from Mr Rick Stein, The

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Great British Menu and the brilliant piece from Mr Keith Floyd.

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Now, our special guest's career has taken her from Emmerdale to the

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West End stage and now into the serving quarters of the most famous

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stately home in Britain. It is Amy Nuttall. Great to have you on the

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show. Thank you. A huge show, Downton Abbey? I know. Were you

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nervous going from stuff like that? What do you think? It is probably

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one of ITV's biggest dramas? Yeah. It's the highest ratings underneath

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X Factor, certainly last year. I don't think the cast and Julian

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Fellowes thought it was going to be as successful as it was. First

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day... Very different from Emmerdale? Yeah. Huge fan base,

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Emmerdale. Still doing very well. You are here to eat today. Yes.

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will either cook Food Heaven or Food Hell for Amy. It will be

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something based on your favourite ingredient Food Heaven or your

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nightmare ingredient Food Hell. So Food Heaven? Tuna. It has to be

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pink. It has to be rare. I don't like it cooked through. It was

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still swimming this morning! good. Tuna for that one. Everyone

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likes tuna. Not so much cooked that way. OK. Food Hell? Leeks. Leeks?

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What is it about leeks? They make me heave! No offence to the Welsh!

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I have never been a fan of leeks. My mum used to use them a lot when

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I was a child. I have not been able to stomach them. Tuna or leeks for

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Amy. I will do something Asian inspired with coriander and cumin-

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crusted tuna. First, I will brush the tuna with apricot jam and soy

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sauce, seared quickly over a hot griddle to serve it nice and pink

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and it is served very rare with an Asian salad. Sounds really good.

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Spicy. Or Amy could be facing Food Hell, leeks and a double-baked leek

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and cheese souffle. The leeks are softened with butter and added to a

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batter of eggs, mustard, thyme, topped with more cheese, served

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with a baby leek and walnut salad. Sounds pretty good(!) As usual, our

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Chefs' Table guests are two Saturday Kitchen viewers. Amanda,

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who have you brought along with you? My husband, Al. You can rustle

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up a meal from scratch. Al, is it any good? I've got to give credit

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where it's due. We probably would be a lot thinner if it was my

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cooking! It is good. The answer is always yes! I will talk to you

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later. If you have any questions, fire away. You get to decide what

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Amy will be eating at the end of the show. Tuna sounds good. If you

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would like to ask a question, call 08716 41 41 41. Calls cost 10p a

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minute from a BT landline. If you do get on the show, I will be

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asking you whether Amy should be getting Food Heaven or Food Hell.

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Right, I don't know if you have been to this guy's restaurant?

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Which one? L'Anima? Where is that? He is cooking now. He is in charge

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of the award-winning Italian restaurant, L'Anima. Francesco

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Mazzei, where is it? Broadgate. In the City of London. You should come

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the City of London. You should come around. Get on with the dish.

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at that, this is fantastic stuff. They are right in season. You can

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do it with the dry ones. So Dean Martin's song was all about the

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pasta? It was about love. Amore. Very good song! Look at you, Mr Sat

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Bains! So cultural! LAUGHTER best friend remembers it. We do

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some pasta here. Eggless pasta. It is very simple to make. This is not

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double zero flour? No. It's a fine semolina. A bit of salt if you need.

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We didn't put nothing in. That is warm water in there? Yeah. When it

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is done, put a bit of clingfilm and leave it to rest. The beans, can

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you serve them raw? No. They are poisonous if you serve raw. They

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have these in southern Italy, hugely popular? Yeah, yeah. The

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pasta lagane is one of the most classic of dishes. It'sen Italian

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dish. I will do a bit of marinade here with the chilli, garlic and

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basil. This is the difference between north and south. If you go

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around the south, they fry garlic and rosemary and they add the

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borlotti beans. So a paste? These come in tins as well? Yeah. Now,

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you are in season. They are not like the dry ones that you have to

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soak overnight and then cook for a couple of hours. These you cook for

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45 minutes to one hour. The main thing is, cook them. They look so

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beautiful raw. They go grey when they are cooked. They are also

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great for salad. Fantastic. I will put some olive oil... What is that

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famous salad with beans? Beans and tuna and red onion. Great for a

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summer's day, like today! It may be in Italy, mate! A bit of salt-and-

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pepper. Just mix together. I am going to put carrot, celery, onion,

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bay leaves - we have this other fantastic stuff here. It means

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"cheeks" in Italy. It is basically salami cubed, it is this side plus

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a bit of neck. It is not the pig's cheek? No, a bit of this side, OK?

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It is very well-known from a town where the most famous pasta sauce

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comes from. That is famous? Yeah. Beans inside. Want me to do the

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pasta? Yes, please. I will add some water. Make sure it is two-thirds

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of the volume. OK. This one, they don't need to cook for long. The

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borlotti beans are called Cranberry beans in this country? I don't know.

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Have you heard of that? That is a new one. No idea. This is a bit

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firmer than pasta, normal pasta? is very, very light. You see when

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we make it nice and thin it will look like noodles. We cook this one

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and I will add a bit of plum tomato. I learnt that, it is the best

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tomatoes to make pizza. Of course. They contain less seeds. They do.

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Have you been to Naples? Yeah, a couple of weeks ago. Bay leaves and

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we are going to cover that. If you can't find that, could you use

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pancetta? Don't use any smoked ones. It will cover all the flavours. Not

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that it is bad. We need to plain ones. Fantastic. I'm doing this. If

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you would like to ask a question, call 08716 41 41 41. Calls cost 10p

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a minute from a BT landline. Mobiles and other networks may vary.

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You can find our recipes on our website - go to

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bbc.co.uk/saturdaykitchen. Right. I'm nearly there. Fantastic. What I

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have got here is the soup that we did previously, which we need to...

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What I'm going to do, I will take out... Sounds like our director's

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car! SQUEAKING I am sure she put steam in it! All right. She's got

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to start it like this as well! LAUGHTER Is that enough? Wow! My

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God, you are the best, man! LAUGHTER I will do that. I will do

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that. Thank you very much. What we do - like mama does! You ruined it!

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We don't need all that. Nice and silky. Well done. A bit of flour

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all over the place. You can have a look. That's eggless pasta. Wow!

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Because there is no egg, that is why the consistency is so good.

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bit firmer. You see the way it cooks and it is also very, very

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light. Like a rustic style here. Want me to blend this? If you don't

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mind. I'm going to roll it now. Cut in the middle. We will do pasta as

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we used to do when we didn't have any pasta machine. Like this. It's

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kind of... And the real name is lagane. That goes straight into

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there? It must be one. Lagane? Lagane. Does it mean anything?

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really. LAUGHTER It means pasta, eggless pasta! You can boil this

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one here. 30 seconds away. We have our dressing here. I'm going to

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taste the soup. Right. See how good it is. Mmm. That is very good.

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salt-and-pepper? I need a bit of pepper. I will let you put it in.

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Thank you very much. Oops, sorry. Too many chefs! Too many hands.

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Fantastic. Then we drain that off and put it into the soup? Yeah. I

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will cut this beautiful guanciale. The soup is there. If you couldn't

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find pig's cheek... You can use lovely pancetta. Can you get that

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product in England? I am sure it is available. I don't think there is a

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big demand for that yet. After this, everybody will want some! Look,

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this is one of the most Italian of dishes. We will add this piece of

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guanciale on top. We will dress with this beautiful olive oil,

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garlic. While you are dressing, remind us what that is again?

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is lagane in a borlotti bean and guanciale soup. Easy as that!

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Fantastic. How great was that? Look at that! How delicious is that?

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There you go, you get to dive into that. Yum. This would have taken me

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an hour to make. I'm impressed. took us two in rehearsal! LAUGHTER

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You take half the beans - you got half-and-half? Yeah. And the chilli

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is a southern thing? Yeah. We use a lot of chilli. How is that? Wait a

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minute. Just nod. We need some wine to go with this. We sent Susie

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Barrie to go to Kent this week. What should she choose to go with

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This week I'm in Ramsgate, overlooking the harbour. I can't

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stay here all day because I have to find some wines to go with this

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Francesco's thoroughly Italian lagane in a borlotti bean and

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guanciale soup has a lovely rustic feel to it. What it needs is an

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uncomplicated easy-drinking Italian wine to serve with it. Thanks to

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the variety of flavours in this dish, it is really up to you what

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colour of wine you choose. You could go for a bold refreshing

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white such as this. Or you could choose a soft, fruity red, which is

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what I am going to do. It is the Saluti Vino Rosso, which is usey

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and exactly the sort of easy-going style that this dish -- juicy and

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comactly the sort of easy-going style that this dish needs. It

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gives a wonderful mix of the generous sunny character of the

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south with more a straight and freshness from the grapes grown

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further north. Mmm. This is an unoaked wine. It is not creamy. It

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is full of ripe fruit flavours. That is what we need to match the

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combination of the meaty guanciale and the freshness of the tomatoes.

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It has enough weight to cope with the lagane. There is a peppery note

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that will pick up on the basil. Here is an incredibly satisfying

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great value Italian red to go with Delicious. What do you reckon? �6,

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a bargain. It goes very well with the dish. I like the name of it,

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Saluti! The first time we tried this, whether it was the Colgate in

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my mouth - but it's got better? That is delicious. Guys, happy?

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is lovely. I like the spices. If you could eat with your eyes, the

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colours appeal to me. Nice and simple. It doesn't take you an hour

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after all. No. It takes you two! Later on, Sat has an incredible

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pork dish? What is it? Belly pork from Nottingham. First, let's go to

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When I was in Italy, When I was in Italy,

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would be a woman of a certain age who wanted to sum up

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That's not seafood, but it was the She just sliced up lemons, put them

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a little pinch of garlic, a little So astringent, so fresh.

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was great. It was mussels with from cuttlefish and squid

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But in addition to the ink There was tomato in there, a touch

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What Rena had done was just to put ricci di mare, this roe of the urchin, in with some oil,

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but not heated it at all, and then just stirred everything together.

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It just tasted of the sea. It had this supreme sort of ozoney flavour about it.

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Fortunately, we didn't get a lot of that. This is quite a meal. I was beginning to feel full up.

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And I knew there was more to come.

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Finally, a whole sea bass, and I was happy it was finally.

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My enthusiasm was still high,but I was getting a little full up.

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The bass, this time, was cooked in a court bouillon,

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but an Italian version, so not much water. Olive oil, garlic, tomato.

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Back in England, I see how beautiful it is,

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and I feel strongly about it.

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But there's one element missing...

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and that's the food.

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I love pasties, but thinking about Procida and those pasta dishes,

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and the excitement of Australia...

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Where are the fresh mussels, the oysters?

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That's an element of the Britishsummer holiday which is so lacking.

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We've got these great raw materials,- but there's this inertia about using them joyfully.

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It's as if it's all right to have fresh mussels over there, but not over here.

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This is going to be seared tuna with- salsa verde, a nice piquant sauce, very simple to make,

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and some great garden vegetables.

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It's a real luxury, having a garden like this. I'm going to make a melange of vegetables.

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Vegetables cooked in olive oil.

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We'll add some peas. These are mange-tout peas.

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You cook the whole pod. Just a handful. The other thing that...

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We'll get courgettes and courgette flowers.We don't use them enough in England.

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They'll taste so sweet,and they'll cook so quickly as well.

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Just get four or five of those. Lovely colour, beautiful flavour.

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Oh, look at these. There we go. And another.

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Look at that.You could eat that, almost, already.

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We just need to add some herbs. First some chives, some dill, some parsley and some thyme.

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I'm going to stew it all very gently-in a shallow pan for 10-15 minutes.

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First of all, some virgin olive oil.-Then stir in these mange-tout peas.

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Just let them fry very gently.

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And now the courgettes, which I've cut in half. Just stir them in.

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A bit of garlic, chopped. Just a little bit. Background flavour.

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New potatoes, which I've cooked. And artichoke bottoms.

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I simmered artichokes in lemon and salted water,

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took the outer leaves off and chopped the base up.

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And now those pea-tops, which are very nice.

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Spinach, slightly gone to seed, but tasty. A lovely, dark colour.

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All the vegetables are cooking down nicely. Now the thyme.A really good pinch of fresh thyme.

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Then the rest of the herbs. A big handful. You can use herbs in thissort of dish almost like a vegetable.

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Now, plenty of salt. I haven't salted the potatoes. I like a nice, salty melange.

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And plenty of pepper.

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About ten turns.

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And now for the tuna.

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First, I oil the tuna with olive oil.

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And just a little bit of pepper.

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And now for the bit I really like, which is making salsa verde.

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Salsa verde, I suppose, is the Italian version of our mint sauce,

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but there's hardly any comparison.

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Take lots and lots of mint. You canuse lots of herbs. For me, mint isthe one that goes into salsa verde.

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The Italians use more mint than you realise.

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Mint and parsley are their favourite-herbs. Here's the parsley. Chop it.

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Salsa verde, what is it? It's a green sauce made with herbs and lots of piquant things.

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Capers, right? Those are capers.

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You can use all kinds of piquantthings. In Italy I noticed they used-pickled green peppers. I like capers.

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So we'll give those a good chopping up.

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They've got a satisfying bite. Thething about the sauce is, it's sharp.

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It goes very well with fish.

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Just put a lick of the sauceon the fish after you've grilled it.- It's beautiful.

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OK, about six fillets of anchovies. Just chop them up.

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The thing about this salsa is that it's not hot, like chilli, but it's got a punch.

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That's where the anchovies come in.

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All the solid ingredients into that bowl.

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Now a good dollop of Dijon mustard.

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Next, plenty of olive oil. About four fluid ounces.

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Stir it in till it's nice but not too much.

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And the juice of about half a lemon.-Plenty of lemon juice. There we go. It's looking lovely.

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It's so appetising a sauce, apart from anything else, when it's chopped up like this.

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Finally, about half a teaspoon of salt. Just stir that in.

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Now all we need to do is grill that tunafor a minute on either side, no more.

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Tuna cooks through quickly. Youwant it pink - raw - in the middle.

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Then serve it with those delicious vegetables out of my garden,

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and a tablespoon of some of this sauce, and there you have it.

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An Italian taste of early summer.

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Rick

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Rick does

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Rick does get

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Rick does get to travel to some lovely places. I have been to

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Singapore this week! Bolton on Monday, back down to earth! Apart

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from avoiding the British rain, I have been enjoying one of my

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favourite dishes which is a Singapore chilli crab. They have

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Singapore chilli crab. They have that and black pepper crab over

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here. It's hot, it is spicy. You have some palm sugar, sugar, garlic,

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chilli, chilli sauce, ketchup, ginger, coriander and water. A

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lovely fresh brown crab. I will get on and do my sauce. And then I will

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incorporate that with the noodles. So the new series of Downton Abbey.

:27:56.:28:03.

Tell us about it. Or what you can tell us about it? Well, for the

:28:03.:28:07.

viewers, hopefully, all the viewers have seen it already, but where it

:28:07.:28:14.

left off - Britain was declaring war with Germany. It picks up two

:28:14.:28:22.

years on into war, 1916. The effects that that has on the family

:28:22.:28:32.

and the whole household, the house becomes a nursing home. It's

:28:32.:28:38.

fantastic. Julian Fellowes has come up trumps. It is a huge success as

:28:38.:28:44.

well? Yeah. They knew that when they were first doing it. It is

:28:44.:28:47.

testament to the investment they have put into it. I have seen the

:28:47.:28:53.

first programme... Oh yeah? I saw it last night. Sat hasn't got a

:28:53.:29:02.

clue! I will run down Downton Abbey. Amy arrives, two people leave,

:29:02.:29:07.

there is a guy in a wig, somebody learns how to cook. Sounds like

:29:07.:29:11.

that washing powder advert! You are giving too much away! That was ten

:29:11.:29:17.

seconds. Anyway, we have ginger, garlic, chilli. I will fry that off

:29:17.:29:24.

firstly with some vegetable oil to get it nicely heated through. I

:29:24.:29:29.

will use these egg noodles, the instant ones. Going back - before

:29:29.:29:33.

Downton Abbey, people would have known you from Emmerdale. Before

:29:33.:29:38.

that, the youngest understudy ever aged 16 for Phantom of the Opera.

:29:38.:29:43.

How did you get a part like that? Well, I just went to a random

:29:43.:29:47.

audition to get some professional audition experience. I was

:29:47.:29:54.

auditioning for Les Miserables. The casting director called me back to

:29:54.:30:01.

sing Christine and that evening I got back to school and my phone

:30:01.:30:11.

went and whilst being offered a job, I had a ballet teacher screaming at

:30:11.:30:15.

me to turn my phone off. I was only 16. I went on tour for two years. I

:30:15.:30:20.

had a great time. Then you went from that to Emmerdale? Was that

:30:20.:30:24.

because you got bored of touring? Two years is a long time for anyone.

:30:24.:30:31.

Yeah. Yeah. Doing the same thing eight shows a week, it is quite -

:30:31.:30:35.

it is enough. Two years is enough. Doing a show like Emmerdale, you

:30:35.:30:38.

are cast into it either for a small amount of time or a long time. You

:30:38.:30:43.

were in it for five years? I was only meant to be in it for three or

:30:44.:30:49.

four episodes. They kept extending it. I suppose because of the

:30:49.:30:53.

theatre and Phantom, singinging was an important part of your life?

:30:53.:30:58.

Yeah. Then you went from there to do your own album? I did. You know,

:30:58.:31:03.

I am sure I wouldn't have been able to achieve all that without some of

:31:03.:31:09.

the help from Emmerdale. I went on Celebrity Stars In Their Eyes. Is

:31:09.:31:17.

that still on? I think so. I don't think so. Basically, I got quite a

:31:17.:31:22.

few recognition from that and was offered to do an album. That was

:31:22.:31:28.

how I got that. It coincided with the time when I chose to leave

:31:28.:31:33.

Emmerdale. I was there for four- and-a-half years. It came at the

:31:33.:31:39.

perfect time. It seems theatre has been a strong - like most actors

:31:39.:31:42.

and actresses, theatre is a fundamental, all through your

:31:42.:31:45.

career, but more so with you. You dipped in-and-out and gone back

:31:45.:31:50.

into it again? That is where you learn your craft, theatre. Is that

:31:50.:31:55.

because it is eight times a week? Eight times a week, it is live. You

:31:55.:32:00.

can't stop and re-shoot. You have to get on with it. A bit like this

:32:00.:32:05.

show! I haven't got a clue what I'm doing, even after four years!

:32:05.:32:11.

LAUGHTER It is impressive to me, James. Trust me. I'm making it up.

:32:11.:32:18.

The recipe is on the internet. that coriander? I love coriander.

:32:18.:32:23.

can't find it on the internet! We heat this up. All the ingredients

:32:23.:32:29.

go in there. The chilli sauce, everything else. We create a nice

:32:29.:32:35.

spice with this. This is - in Singapore they have the chilli crab,

:32:35.:32:39.

it is almost like a soup. Either way, they still serve the crab and

:32:40.:32:44.

they have snow crab out there, or the Atlantic crabs which have got

:32:44.:32:48.

huge legs. Wow. These are the British brown crabs. You can make

:32:48.:32:52.

it just the same. They serve it broken up with the shell on in the

:32:52.:32:57.

middle of the table and everybody dives in. It is a really... You end

:32:57.:33:02.

up wearing it! You do. It is all over your face. I have something

:33:02.:33:07.

later to stop that. Everybody dives in. While I was cooking it, there

:33:07.:33:15.

was an old boy next to me, he was about 85, on the world's biggest

:33:15.:33:25.

wok burner. He was doing chilli bullfrog. Explain? It's a bullfrog.

:33:25.:33:32.

I tried it. It's kind of like chicken. All right. Will that go in

:33:32.:33:38.

there? Break the shells like that. You break them open. And this is

:33:38.:33:45.

the idea of that. You keep your hands well away from the crab. You

:33:45.:33:50.

just put the crab and the claws in there. Roll it in the sauce, like

:33:50.:33:57.

that. Mmm. So it is nice and coated. Then you take the tongs out - this

:33:57.:34:04.

is cooked crab. When it is coated, like that, turn the heat up. Yum.

:34:04.:34:11.

There you go. Then we put this back in with the noodles. Then the lime.

:34:11.:34:16.

So as well as the - six programmes on Downton Abbey? You have a

:34:16.:34:20.

Christmas Special? Eight. Nine including the Christmas Special. We

:34:20.:34:25.

have started filming the Christmas Special but we finish filming that

:34:25.:34:31.

in October. Mainly because of all the weddings that take place at the

:34:31.:34:37.

castle. Didn't Jordan get married there? Yeah. With Peter Andre.

:34:37.:34:41.

is open to the public as well? Have you not been? It is near me. I

:34:42.:34:46.

have not been in. It is near me. is worth a visit. In we go with the

:34:46.:34:54.

chilli, the lime, the noodles. This is the hot and spicy bit. Lovely.

:34:54.:35:00.

Just a little bit. LAUGHTER It is like that pasta dish. Am I allowed

:35:00.:35:06.

to tuck in? You take the claws, look, like that. Right. You stick

:35:06.:35:13.

them on there. Wow. The idea is you just dive in. So dive in. Do I just

:35:13.:35:17.

get my hands in there? There was a little trick they showed me.

:35:17.:35:25.

LAUGHTER You cut a hole in the top like that, two arm holes. Are you

:35:25.:35:34.

serious? You are not joking? Arms up. Oh my gosh! Like a serial

:35:34.:35:44.

killer! Health and safety. Arms through there. Oh. Dive into that.

:35:44.:35:47.

Very thoughtful. It is a first for Saturday Kitchen. It protects your

:35:47.:35:51.

shoes and your clothes. This goes everywhere, all over the table.

:35:51.:35:58.

can't believe I'm eating this on live television. Does that save the

:35:58.:36:04.

dry cleaning? Always a Yorkshireman! It is spicy. Mmm. I

:36:04.:36:09.

can eat spicy. What will we be cooking for Amy at the end of the

:36:09.:36:16.

show? Will she be facing Food Heaven, tuna? Placed in a seared

:36:16.:36:22.

hot pan and served with an Asian- style salad. Or she could be facing

:36:22.:36:27.

Food Hell, leeks and a double-baked leek and cheese souffle. The leeks

:36:27.:36:36.

are softened in butter. They are baked not once, but twice, covered

:36:36.:36:42.

with more cheese. Francesco, are you going to go for the tuna or the

:36:42.:36:49.

leek? Tuna. Thank you. He ate it all in rehearsal! Tuna at the

:36:49.:36:53.

moment. But I might change my mind. I do that all the time. You have to

:36:53.:36:56.

wait till the end of the show to see the final result. It is time

:36:56.:37:00.

for more action from The Great British Menu. The chefs have to

:37:00.:37:04.

create the perfect sharing dishes. Now we have reached the Northern

:37:04.:37:08.

Irish heat of the competition and it is the tale of two Chrises today.

:37:08.:37:18.
:37:18.:37:25.

start afresh with a clean slate and- I think the hardest thing

:37:25.:37:27.

what the judges want. But have we met the brief?

:37:27.:37:28.

I think I have.

:37:28.:37:29.

It's going to be a fight to the finish.

:37:29.:37:33.

Chris Fearon's menu kicks off with a fun chicken-in-a-bag starter,

:37:33.:37:36.

a hands-on visual feast he hopes will get everyone talking.

:37:36.:37:38.

But it's Chris Bell who's starting proceedings today with his cheffy twist

:37:38.:37:44.

on a British summer picnic -

:37:44.:37:47.

a well-executed dish

:37:47.:37:49.

he thinks is far better suited to The People's Banquet.

:37:49.:37:54.

I think people deserve a bit more than fried chicken in a bag.

:37:54.:37:57.

You need to go and wash your hands before you get your fish, like.

:37:57.:37:59.

Are you too much of a snob to eat with your fingers? Not a snob but I like a knife and fork.

:37:59.:38:02.

And so might the banquet's 100 guests.

:38:02.:38:05.

I've got confidence in this. Richard said it was a bit safe

:38:05.:38:08.

but I don't think it is. I think it represents the brief.

:38:08.:38:10.

Determined to let his award-winning cooking skills do the talking, Chris Bell

:38:10.:38:13.

tops his potted chicken with chicken liver parfait,

:38:13.:38:16.

puts the finishing touches to the cheese and onion quiche and fills his hamper

:38:16.:38:19.

with his pickles and bread.

:38:19.:38:24.

There we go.

:38:24.:38:29.

That for me is British street food, party.

:38:29.:38:32.

So will the judges think Chris Bell's starter

:38:32.:38:35.

has what it takes to open The People's Banquet?

:38:35.:38:39.

It's a picnic.

:38:39.:38:43.

Prue, you should do the honours. What's in that? What have we got on the outside?

:38:43.:38:46.

We've got two forms of bread, we've got a quiche.

:38:46.:38:49.

Oh, look here.

:38:50.:38:52.

Jolly exciting. Little pots.

:38:52.:38:55.

Pickled eggs, and pickled onions. What more could you want?

:38:55.:39:00.

It's good, it's quite sweet. What's in here, is this crab?

:39:00.:39:01.

No, it's chicken liver.

:39:01.:39:03.

I think that... Very good bread. ..in many cases, some of the incidental parts are very nice.

:39:03.:39:05.

I think the bread's great.

:39:05.:39:08.

I think that the pickled shallots, beautiful - very, very light.

:39:08.:39:09.

but you're talking about a whole series of individual things.

:39:09.:39:11.

This is not a dish which comes together. This is not the...

:39:11.:39:12.

But it's a picnic. Picnics are about picking and nicking.

:39:12.:39:15.

At a banquet, this would be an amazing starter to be put down in front of people because everyone

:39:15.:39:20.

would go, "What's in there?" A great sense of drama and occasion to it. It'll make people laugh.

:39:20.:39:24.

This is a really good first course, you know why?

:39:24.:39:27.

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.

:39:27.:39:32.

I think it's exciting and it's fun and people will immediately be in party mood.

:39:32.:39:38.

That's high praise for Chris Bell's picnic. Will Chris Fearon's

:39:38.:39:42.

risky chicken-in-a-bag get him off to as good a start?

:39:42.:39:52.
:39:52.:39:53.

It's do-or-die time, really.

:39:53.:39:55.

With a place at the national final at stake, he gets his chicken pieces into their bags.

:39:55.:39:57.

With a side of coleslaw and his spicy Coronation seasoning,

:39:57.:39:59.

he delivers his quirky stand to the pass, hoping the judges have a sense of humour.

:39:59.:40:05.

OK, off you go.

:40:05.:40:06.

Will they think Chris Fearon's chicken-in-a-bag a worthy contender- for a street party feast?

:40:06.:40:12.

"Season, shake and curry on"? PRUE CHUCKLES

:40:12.:40:15.

Little finger bowl.

:40:15.:40:16.

This is exciting. This is...

:40:16.:40:18.

It's exciting! This is fun.

:40:18.:40:20.

Inside is a chicken leg and a chicken thigh.

:40:20.:40:24.

And it smells slightly sweet, slightly spicy and slightly smoky, absolutely lovely.

:40:24.:40:29.

We've got to close it up and give it a good shake. Oh, I see.

:40:29.:40:32.

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.

:40:32.:40:42.
:40:42.:40:43.

Do you think that the sense of amusement is going to outweigh the sense of...

:40:43.:40:44.

No, I think it absolutely delivers. ..gastronomic surprise? I think

:40:44.:40:46.

it's fun to look at, fun to prepare,- to do and it tastes delicious.

:40:46.:40:50.

This is an amazing way to kick off a banquet like this. You get this great stand,

:40:50.:40:54.

the information, you think, "What's- that about?" You look at the bag...

:40:54.:40:57.

Talk to each other. It's a massive talking point. What better way to break the ice?

:40:57.:41:00.

It'll just get the party started.

:41:00.:41:07.

Chris Bell's up first

:41:07.:41:08.

with his cheffy hot smoked trout with champ cakes,

:41:08.:41:10.

samphire and horseradish sauce, a dish he failed

:41:10.:41:12.

to execute properly earlier in the week, prompting a cutting reminder from rival Chris Fearon.

:41:12.:41:18.

Watch those bones, yes?

:41:18.:41:21.

And bones aren't his only potential- hazard -

:41:21.:41:24.

he's smoking his trout for longer, something Chris Fearon thinks is a big mistake.

:41:24.:41:28.

I think the first time he did it, for me, I thought it was just enough smoke.

:41:28.:41:35.

Undeterred by his rival's words of warning, he gets his potato cakes in to fry,

:41:35.:41:39.

sautes his blanched samphire and puts the finishing touches

:41:39.:41:42.

to his watercress and horseradish sauce.

:41:42.:41:45.

And with time now against him,

:41:45.:41:47.

he gets his hot smoked trout onto its awaiting cake stand.

:41:47.:41:50.

On the pass. Light the gun.

:41:50.:41:53.

Ready?

:41:53.:42:00.

Go. OK,

:42:00.:42:02.

quickly. It's an important one, thanks.

:42:02.:42:05.

That was hard.

:42:05.:42:09.

So can the judges see Chris Bell's trout in pride of place at The People's Banquet?

:42:09.:42:16.

Go on, Prue, take the top off.

:42:16.:42:17.

Unleash the beast. Are you ready?

:42:18.:42:19.

One, two, three. Let the smoke out.- Oh!

:42:19.:42:22.

Eeh! It does look nice, it's trout, not salmon, isn't it?

:42:22.:42:29.

And there are the.. I think those are potato farls, aren't they?

:42:29.:42:31.

They are absolutely delicious.

:42:31.:42:38.

I think it's the perfect amount of smoke. At the beginning when that came off,

:42:38.:42:40.

it seemed to be too much but now I think it's lovely.

:42:40.:42:42.

I think the watercress sauce is light, not too creamy, it's very beautifully made.

:42:42.:42:50.

It's restaurant cooking put in a cake stand.

:42:50.:42:51.

I still like the idea of the interaction of somebody

:42:52.:42:54.

picking up the dome and all the waydown the table lots of smoke going on and people chatting about it.

:42:54.:43:00.

And this is really good cooking.

:43:00.:43:03.

We keep saying we want good cooking AND drama.

:43:03.:43:08.

Well, it's a thumbs-up from Prue at least.

:43:08.:43:10.

Will rival Chris Fearon's fish course fare any better?

:43:10.:43:15.

Are you worried about this one?

:43:15.:43:17.

Yeah, it's my weakest dish, you know, so...

:43:17.:43:20.

He's serving up

:43:20.:43:22.

a playful platter of cured, jellied and potted salmon

:43:22.:43:27.

which bombed with veteran Richard

:43:27.:43:29.

who disliked his tin can presentation,

:43:29.:43:31.

an element of his dish he's changing today.

:43:31.:43:37.

Any changes at this late stage are a risk and a crisis of confidence

:43:37.:43:39.

could be fatal.

:43:39.:43:40.

Have you lost faith in it?

:43:40.:43:41.

I've lost a bit of faith in it, mate, but hopefully I can rectify it, do it justice now today.

:43:41.:43:44.

Rival Chris Bell isn't helping.

:43:44.:43:46.

It's hard to enjoy a dish when it's been... It is. Anyway, listen, I have to knuckle down here, OK?

:43:46.:43:53.

He knows he can't afford to let his nerves get the better of him

:43:53.:43:55.

so, having silenced Chris Bell, he gets his jellied, potted

:43:55.:43:58.

and smoked salmon onto his chalked-up slate

:43:58.:44:01.

and, with as steady a hand as he can muster, delivers it to the pass.

:44:01.:44:09.

Off you go. As fast as you can, please.

:44:09.:44:14.

Will Chris Fearon's high-risk celebration of preserved salmon sink or swim with the judges?

:44:14.:44:24.

HE CHUCKLES

:44:24.:44:25.

Spud bread.

:44:25.:44:27.

It's got messages all over it.

:44:27.:44:29.

Let's go. It's clearly a hymn to salmon. You've got potted salmon, a bit of cooked salmon in there.

:44:29.:44:36.

What's on top there? Green...

:44:36.:44:42.

Really yummy.

:44:42.:44:44.

The smoked salmon and potato is an absolute winner, it's very delicate.

:44:44.:44:51.

I think the potted salmon is the worst of the three.

:44:51.:44:52.

It's not that it's bad, the problem- is the other two are so good. I agree.

:44:52.:44:54.

It's witty, it's good fun, it's not pompous, it's not poncey. It'd be a wonderful dish at the banquet.

:44:54.:44:57.

I love these little scribbled messages on the board and I think it's just very good fun.

:44:57.:45:00.

This dish ticks a huge amount of boxes in terms of what we're looking for.

:45:00.:45:10.
:45:10.:45:12.

It

:45:12.:45:13.

It is

:45:13.:45:13.

It is a

:45:13.:45:17.

It is a close one today. You can see which of our chefs come out on

:45:17.:45:21.

top when they serve the main course and dessert in 20 minutes. Still to

:45:21.:45:27.

come: Keith Floyd is in Dijon. He is up against it today and he is

:45:27.:45:33.

cooking for a restaurant full of top chefs all by himself. Check out

:45:33.:45:42.

those hats! When was the last time you wore a hat? When I had hair!

:45:42.:45:49.

Francesco and Sat are EGG-cellent chefs! But only one of them SHELL

:45:49.:45:59.
:45:59.:46:03.

emerge! That was a good one! Only one of them SHELL emerge victorious.

:46:03.:46:07.

That is coming up live later. What will we be cooking for Amy at the

:46:07.:46:13.

end of the show? Will she be facing Food Heaven - I'm going to have a

:46:13.:46:21.

drink! Tuna - don't start! LAUGHTER Or will it be Food Hell, leek and

:46:21.:46:27.

double-baked leek. Sat, what do you like the sound of? Tuna, lovely!

:46:27.:46:32.

Next is a man whose Michelin- starred Nottingham restaurant is

:46:32.:46:37.

making him more famous than Robin Hood himself! Mr Sat Bains. What is

:46:37.:46:44.

on the menu? Belly pork from a little village near Nottingham. It

:46:44.:46:48.

is fed on crisps, smoky bacon is fed on crisps, smoky bacon

:46:48.:46:57.

crisps. It gives a lovely feel. We will get on with it. This is with

:46:57.:47:04.

piccalilli? Something quite British. I have teriyaki to cut the balance

:47:04.:47:13.

of the two - acidity and sweet and swour. Piccalilli is vinegar,

:47:13.:47:17.

chilli -- Sweet-and-sour. Piccalilli is vinegar, chilli,

:47:17.:47:26.

heated up. It draws the moisture out. It is a lot firmer. I will

:47:26.:47:32.

wash my hands. Basically, we have the vinegar - two different types -

:47:32.:47:39.

the chilli, brought to the boil and this is a mixture of mustard... It

:47:39.:47:48.

is all going to go in there. It is an Asian influence, piccalilli when

:47:48.:47:54.

the British ruled India. What we have got here is teriyaki, soy,

:47:54.:47:58.

honey, then we will make a little glaze out of that so you can reduce

:47:58.:48:03.

that. Another country you have put in... Being Asian myself in terms

:48:03.:48:07.

of my heritage, I thought it would be a nice twist. The dishes we use

:48:07.:48:10.

at the moment are all British at the restaurant. I have got the pork.

:48:10.:48:17.

I have poached it in a vacuum. You can do it in a pressure cooker. It

:48:17.:48:22.

takes about an hour. Or you can do it in the oven, 110 degrees taking

:48:22.:48:27.

four or five hours. Pressure cookers are great. You take them

:48:27.:48:31.

out and roast them again. The secret is, once it is cooked press

:48:31.:48:37.

it? I have apple balsamic. I will get a nice fatty piece here. A

:48:37.:48:44.

little slice - well a northern slice! Look at that. That is THAT

:48:44.:48:49.

bit! You don't need no fat for this. How long has that been in the

:48:49.:48:55.

fridge for? 24 hours. You can do it for four, but you want to get that

:48:56.:49:01.

real good compact. In here, I will get some apple balsamic, this is

:49:01.:49:07.

from Suffolk. Very impressive. is a lovely flavour. You can use it

:49:07.:49:16.

for a dressing as well? Pork, apple, classic combination. The onions and

:49:16.:49:24.

the cauliflower which is in piccalilli. Chop everything up and

:49:24.:49:29.

drizzle it with some rock salt, or rather sea salt. Then leave that

:49:29.:49:34.

for a good hour or two, drain it off and make a sauce out of that.

:49:34.:49:40.

That is how to make piccalilli. have used this in the restaurant

:49:40.:49:45.

for four years, the pork. Johnny, or butcher, this is the pork we use

:49:45.:49:51.

for all our bacon. Imagine the bacon being lovely pieces of

:49:51.:49:57.

streaky bacon, no moisture comes out. Look at that glaze, a bit of

:49:58.:50:06.

fat is rendering. You will get this lovely caramelisation. Yeah. I will

:50:06.:50:09.

go through that. That is your salted vegetables there. What you

:50:09.:50:15.

need to do is wash them off when they are soft. Literally, rin them

:50:15.:50:21.

through. Talking about your -- rinse them through. Talking about

:50:21.:50:29.

your restaurant, you are in the Good Food Guide, you were third?

:50:29.:50:34.

hit number three and we scored nine out of ten. Fantastic. The pressure

:50:34.:50:43.

is on now. I preferred when we were seventh! LAUGHTER Pressure is our

:50:43.:50:48.

life! Your ethos is still local produce with a twist? Without a

:50:48.:50:52.

doubt. We use influences from all over the world. We use British

:50:52.:50:56.

produce to celebrate. techniques that you have in cooking

:50:56.:51:02.

are very - you were one of the first I suppose of UK chefs to

:51:02.:51:08.

start that cooking? Well, no. I would say Heston without a doubt.

:51:08.:51:11.

We are trying to learn our craft by using different techniques to

:51:11.:51:17.

enhance the flavour. We don't want to overpower it. You still want to

:51:17.:51:25.

taste pork. It is a true Nottingham pork with an acidic piccalilli. And

:51:25.:51:33.

apple and cauli. That is getting nice and caramelised. You are busy

:51:33.:51:40.

doing a lot of these festivals? were in San Francisco a few weeks

:51:40.:51:45.

ago with Claude. This piccalilli made me think of him, it would have

:51:45.:51:50.

gone really well with his pork pie before it turned into a sauce!

:51:50.:51:57.

LAUGHTER I have never seen that done before, but it tasted

:51:57.:52:01.

delicious. I will take some of this fat off. All you do, you tip this

:52:01.:52:11.

on now it's reduced a bit. This is the process of teriyaki, add the

:52:11.:52:16.

sauce as it is reducing? Look at that, it is golden. Yeah. While

:52:16.:52:20.

that is reducing, all of today's studio recipes are always on our

:52:20.:52:25.

website. Go to bbc.co.uk/saturdaykitchen. Dishes

:52:25.:52:31.

from our previous shows are there, too. We need to blend the

:52:31.:52:38.

piccalilli. The idea is, we have the sauce boiling. If you wanted to

:52:38.:52:42.

make a piccalilli, you would take, you would pour the sauce over the

:52:42.:52:47.

top of the veg and leave it in a container? Leave it in a container,

:52:47.:52:54.

and you will end up with lovely ingredients - keep it in the fridge,

:52:54.:53:00.

though. Any time you have pork pie, add a piece of piccalilli. Get this

:53:00.:53:04.

apple, I will dice it. That will be served with salt. The idea is you

:53:04.:53:09.

will get this lovely salty apple which goes again really well with

:53:09.:53:13.

the pork. That teriyaki, you could do it - if anybody wanted any

:53:13.:53:17.

chicken, fish, you would do it the same way? Exactly the same. You

:53:17.:53:22.

want to finish it - the pan is very hot. So it is about creating a nice

:53:22.:53:29.

glaze. Yeah. The idea is we blend all this piccalilli now and then

:53:29.:53:35.

when you have got it blended, pass it through a sieve. Then we end up

:53:35.:53:41.

with this sort of smooth sauce. Easy as that. Magic! That is

:53:41.:53:48.

perfectly glazed for me. Yeah. you look at that, it is really rich.

:53:48.:53:56.

What we have got here is Johnny, or butcher, does Hungarian air-dried

:53:56.:54:04.

ham. Which is very nice smoked. We will use some pancetta - sorry,

:54:04.:54:09.

Parma ham. Glad you are here! We slice it and it gives a lovely

:54:09.:54:15.

contrast. You roll it in the ham. You said particularly this pork is

:54:16.:54:20.

- it is the way that it is fed? Without a doubt. You seen the layer

:54:20.:54:25.

of fat on there. You mentioned crisps? I went there to have a look

:54:25.:54:29.

and there was a van with a sign of a crisp factory and I said what's

:54:29.:54:33.

that for and it is all the broken crisps are fed as part of the diet.

:54:33.:54:37.

That is what gives it that saturated fat to give it that level

:54:37.:54:47.
:54:47.:54:49.

of fat to the pork. Some people think smoky bacon - it's... It's a

:54:49.:54:56.

natural flavouring. I thought the same. We need some flourets of

:54:56.:54:59.

cauliflower. We will dress it. Piccalilli, you want quite a bit.

:54:59.:55:04.

You want to make sure you get the balance of the two. The balsamic

:55:04.:55:08.

will end up being reduced. I have some done already. You want it

:55:08.:55:16.

chilled. You put the pork on. the apple dressing? A bit of salt

:55:16.:55:24.

and olive oil. There you go. Again, if you think about it, you want a

:55:24.:55:29.

bit of everything. So you want it dressed, scatter it all round. The

:55:29.:55:37.

apple is what makes it. It is quite acidic. Yeah. You want a few pieces

:55:37.:55:46.

of the apple. Put some of the apple balsamic. Nice! Finish it with

:55:46.:55:55.

cumin. When the cumin hits the heat, it releases its flavour. Not too

:55:55.:56:00.

poncey. Remind us what that is again? Belly pork with piccalilli.

:56:00.:56:05.

That is the reason why he is the third best restaurant in the UK!

:56:05.:56:15.
:56:15.:56:17.

LAUGHTER Brilliant. You get to dive Wow. Ten out of ten for

:56:17.:56:24.

presentation! Dive in. That little bit of cumin... It lifts the

:56:24.:56:28.

piccalilli. Is this one of your most popular dishes? It will be

:56:28.:56:37.

now! I better order some more pork! Mmm. Will this be on a lunch or an

:56:37.:56:45.

evening? We do it at dinner. Happy with that? Mmm. That is lovely.

:56:46.:56:51.

Really... Something that you would attempt to do at home? I'm all

:56:51.:56:56.

right if I've got a good recipe book which takes you step by step.

:56:56.:57:04.

And five chefs behind you. Let's go back to Kent to see what Susie has

:57:04.:57:08.

chosen to go with Sat's bell of chosen to go with Sat's bell of

:57:08.:57:18.
:57:18.:57:22.

What struck me most about the dish was the clever fusion of the rich,

:57:22.:57:26.

melt in the mouth pork with a Tangy freshness of the piccalilli and the

:57:26.:57:30.

apple. What that means in terms of wine is that you need something to

:57:30.:57:35.

offset the richness of the pork but also pick up on the salty and sour

:57:35.:57:40.

elements in Sat's recipe. If I was matching the teriyaki glazed pork I

:57:40.:57:49.

would go for something like this fruity Pinon Noir, but it is crying

:57:49.:57:56.

out for a white wine so I will choose a Pinot Grigio from New

:57:56.:58:01.

Zealand. If you think you know Pinot Grigio, think again. When

:58:01.:58:05.

Pinot Grigio is grown outside of Italy, it takes on a very different

:58:05.:58:10.

character. In New World countries it is much fruitier and more

:58:10.:58:19.

flavoursome. Mmm. That smells of honey and spice. When you taste

:58:19.:58:23.

this wine, it is a combination of ripe pear fruit with zesty acidity

:58:23.:58:29.

and a Tangy finish that will make it the perfect match for Sat's dish.

:58:29.:58:33.

It will balance the richness of the pork and the sticky sweetness of

:58:33.:58:38.

the teriyaki and it will stand up to the kick of the piccalilli, the

:58:38.:58:43.

lemon and the cauliflower. Sat, what a dish! It's so full of

:58:43.:58:47.

amazing, unusual flavours. Here is something just a little bit

:58:47.:58:50.

something just a little bit different to drink with it. What do

:58:50.:58:55.

you reckon? That is lovely. I think that cuts through the pork

:58:55.:59:00.

perfectly. Fabulous. Francesco? Indeed. Perfect. The dish? Great.

:59:00.:59:07.

Fantastic. It's pork belly, it is quite fat. It works really well

:59:07.:59:14.

with apple and cauliflower. Amy? Beautiful. Really beautiful. Worth

:59:14.:59:17.

the effort. Absolutely. A great wine to match. Time to find out who

:59:17.:59:21.

made it through to represent Northern Ireland in the final of

:59:21.:59:30.

The Great British Menu. My money is the main course, and both chefs

:59:30.:59:37.

Chris Fearon's risky suckling pig platter is up first, a controversial dish

:59:37.:59:46.

They might both be serving suckling pig,

:59:46.:59:48.

but their cooking styles couldn't be further apart

:59:48.:59:49.

with one playing it safe and the other, anything but.

:59:49.:59:51.

If you don't take risks in this competition with this brief, you're going to go out.

:59:51.:59:53.

Despite the fighting talk, with a place at the national finals- at stake,

:59:53.:59:58.

Chris Fearon hasn't entirely thrown caution to the wind.

:59:58.:00:00.

H's reined in his meat-heavy concept by adding a veg for the judges.

:00:00.:00:04.

Doing a wee potato salad here with Ratte potatoes.

:00:04.:00:06.

But his rival thinks this could be the dish's Achilles' heel.

:00:06.:00:10.

It was already a big, big boardof food, wasn't it? Yeah, yeah, the spuds on it...yeah.

:00:10.:00:19.

Three, four, five. Am I missing any?

:00:19.:00:20.

He'd better not be, as there's a lot riding on this course.

:00:20.:00:22.

OK.

:00:23.:00:24.

OK, guys. Off you go.

:00:24.:00:28.

So, will the judges think Chris Fearon's suckling pig platter

:00:28.:00:31.

a worthy centrepiece for The People's Banquet?

:00:31.:00:34.

Wow.

:00:34.:00:35.

A Catherine wheel of forks.

:00:35.:00:39.

Oh, look at that. That is good. That's a real celebration of pig, isn't it? We've got

:00:39.:00:45.

black pudding and spare ribs and crackling and pork chops.

:00:45.:00:55.
:00:55.:01:00.

I mean, really, I think this is one of the finer pork dishes I've ever tasted.

:01:00.:01:01.

I'm finding it difficult to find fault with it.

:01:01.:01:03.

I think it needs a salad or a veg or something.

:01:03.:01:04.

It needs a green in there of some sort.

:01:04.:01:06.

Lovely potato salad, and you get a sharpness

:01:06.:01:07.

with the caper berries, and the little gherkins in there, which give it a sharpness.

:01:07.:01:10.

There are some slivers of very finely chopped greenery.

:01:10.:01:13.

Yes, there is green stuff in there,- Prue. What more do you want(?)

:01:13.:01:17.

Spoken like a true Irishman. You know,

:01:17.:01:19.

I love the board, I love the presentation. It would look beautiful at the banquet.

:01:19.:01:23.

It's the essence of the competition!

:01:23.:01:26.

Chris Fearon's pork is going to take some beating. Will Chris Bell's accompaniments

:01:26.:01:31.

give his suckling pig the edge?

:01:31.:01:35.

He's playing it safe with rolled loin, black pudding hash browns, and savoury apple crumbles.

:01:35.:01:39.

A cheffy twist on a Sunday roast that demonstrates his technical prowess.

:01:39.:01:49.
:01:49.:01:50.

You rested it long enough, chef? Aye, I've rested it.

:01:50.:01:51.

Time up, he gets his rolled suckling pig

:01:51.:01:52.

on to its serving board, his black pudding hash browns into their basket,

:01:53.:01:54.

and delivers his roast to the pass.

:01:54.:01:57.

OK, go.

:01:57.:01:59.

This looks nice. You all right? Don't know. Yeah?

:01:59.:02:04.

Has Chris Bell let himself down on technique?

:02:04.:02:07.

The judges won't make any allowances.

:02:07.:02:12.

Listen to that crackling. Isn'tit...? It just sounds so delicious.

:02:12.:02:18.

I suspect it's...

:02:18.:02:19.

Oh, look! ..black pudding in the middle.

:02:19.:02:21.

It's a little black pudding pie.

:02:21.:02:22.

I want some salt.

:02:22.:02:25.

That's not... What do you think of this?

:02:25.:02:27.

I don't think the pork has much flavour.

:02:27.:02:30.

It's very tough.

:02:30.:02:33.

Genuinely, I can't find anything good about it at all.

:02:33.:02:39.

I think the sauce... the gravy's very good.

:02:39.:02:40.

I don't see its suitability in any way for an event like this. I think- the concept of the dish

:02:41.:02:43.

is too traditional, it is meat and two veg for want of a better word.

:02:43.:02:47.

A feast for the eyes it's not.

:02:47.:02:53.

Chris Bell has no idea his main course has bombed with the judges,

:02:53.:02:57.

and with his rival out in front, it all comes down to their desserts.

:02:57.:03:04.

Chris Fearon's grand finale is his box

:03:04.:03:09.

of miniature lemon delicacies, a fun twist on old favourites.

:03:09.:03:14.

He's pulling out all the stops with his last course, but who will have the last laugh?

:03:14.:03:15.

It's just sharp.

:03:15.:03:17.

Stick another shot of gin into that- and it'll be all right.

:03:17.:03:20.

Confident he's on to a winner, he gets his lemonade into its bottles.

:03:20.:03:22.

Slices his lemon and liquorice Battenburg and gets it into its specially-designed box,

:03:23.:03:27.

with his lemon tarts, meringues and ice cream.

:03:27.:03:34.

Right, boys. Off youse go, boys.

:03:34.:03:40.

So, will the judges think Chris Fearon's quirky lemon dessert

:03:40.:03:43.

has what it takes to represent his region?

:03:43.:03:47.

Box of delights. Oh!

:03:47.:03:48.

It is a box of delights, too. Wow.

:03:48.:03:51.

And a lemon drink. It's lemon pop!

:03:51.:03:55.

Looks good.

:03:55.:03:56.

It does look good.

:03:56.:03:59.

I think this would cause an enormous amount of entertainment. Of fun, yes.

:03:59.:04:09.
:04:09.:04:12.

It's a very, very nice idea.

:04:12.:04:14.

I just don't think the individual parts are of sufficiently high quality.

:04:14.:04:16.

I think they're nice, they're good,- but they're not amazing. I do think- this is amazing. Yeah,

:04:16.:04:20.

A lot of pleasures about it, but I think a little more refinement on each and every one of the elements

:04:20.:04:22.

and I think you might have a really- cracking end to our great banquet.

:04:22.:04:30.

So they loved Chris Fearon's presentation, but not all his desserts.

:04:30.:04:34.

Will meticulous chef Chris Bell be able to outclass his rival with his pudding's execution?

:04:34.:04:40.

I really, really screwed it up yesterday.

:04:40.:04:42.

Kept me awake most of the evening, you know?

:04:42.:04:45.

He's making lemon curd tart with buttermilk ice cream

:04:45.:04:48.

and is sticking to his guns,

:04:48.:04:50.

despite fluffing its presentation yesterday.

:04:50.:04:58.

Determined to hold his nerve in front of his less anxious rival,- he puts the finishing touches

:04:58.:05:00.

to his lemon curd tarts, scoops his buttermilk ice cream into

:05:00.:05:03.

the awaiting cones, and turns his attention to their dry ice presentation -

:05:03.:05:08.

the crucial element that let him down yesterday.

:05:08.:05:17.

Another lemony dessert for the judges, but whose will they prefer?

:05:17.:05:20.

It looks like a witch's cauldron.

:05:20.:05:22.

You can't go wrong with a bit of dry ice, can you? Endlessly fascinating.

:05:23.:05:29.

Tastes of...

:05:29.:05:32.

yoghurt, or...buttermilk.a disappointment. You think you're going to get lovely ice cream

:05:33.:05:38.

and what you get is some sort of empty health thing...

:05:38.:05:42.

Yoghurt. There's a drink to go with this.

:05:42.:05:50.

Delicious. It's really good lemon curd, that.

:05:50.:05:51.

It's got that lovely thick custard,- rich, heavy custard feel to it.

:05:51.:05:59.

I think it's a good thing. The topis lovely. I think the presentation could be improved.

:05:59.:06:01.

I wonder if you could make one that would go all the way down the middle of the table?

:06:01.:06:02.

That'd look good, wouldn't it? Yeah!

:06:03.:06:04.

Roll it out. And then you help yourself to the bit in front of you.

:06:04.:06:06.

Maybe he could raise it up with dry ice underneath it, or sparklers, or something.

:06:06.:06:11.

I think it needs a bit more... Theatre. A bit more theatre, darling!

:06:11.:06:20.

Time for the judges to find out which dishes belong to which menu.

:06:20.:06:27.

Well, I've made my decision, what about you?

:06:27.:06:29.

I have. Yes, Oliver, I have, thanks.

:06:29.:06:31.

OK. Good, let's call in the chefs.

:06:31.:06:34.

For Chris Fearon and Chris Bell, the wait is finally over.

:06:34.:06:36.

Just one of these chefs will be back to fight another day.

:06:36.:06:40.

Welcome, chefs.

:06:40.:06:42.

We've had some amazing cooking, and you should both be proud, it's been fantastic.

:06:42.:06:46.

But this is a competition and there can only be one winner.

:06:46.:06:52.

So, Prue, have you made up your mind?

:06:52.:06:54.

I have, Oliver. And it's Menu B.

:06:54.:06:57.

Matthew. It's Menu B for me as well, Oliver. I also chose Menu B.

:06:57.:07:02.

So that means it's a clean sweep.

:07:02.:07:08.

We don't know who cooked Menu B, neither do you. Let's find out.

:07:08.:07:18.
:07:18.:07:19.

So the chef going forward to represent Northern Ireland

:07:19.:07:22.

in the national finals of the Great British Menu is...

:07:22.:07:32.
:07:32.:07:34.

..Chris...

:07:35.:07:39.

Fearon.

:07:39.:07:41.

Well done. Well done. Well done, Chris.

:07:41.:07:50.

Well

:07:50.:07:51.

Well done

:07:51.:07:51.

Well done and

:07:51.:07:57.

both Chrises. Time to answer some of your foodie questions. Each

:07:57.:08:00.

caller will decide what Amy will be eating at the end of the show.

:08:00.:08:07.

First it is Colin from Bristol. What is your question? It's a

:08:07.:08:12.

beautiful question. What is the secret to making an Italian tomato

:08:12.:08:20.

sauce? Sat? LAUGHTER Francesco? Basically, you need to have onion,

:08:20.:08:28.

carrot, celery, sweat in olive oil... Are these fresh tomatoes?

:08:28.:08:34.

Fresh tomatoes. When it is cooked, sweat again, garlic and basil, put

:08:34.:08:41.

it back and blitz it. No sugar? course not! I have been told! Now

:08:41.:08:45.

you know. Two hours to make tomato sauce. What dish would you like to

:08:45.:08:54.

see at the end of the show? Hell sounds lovely. Carla from

:08:54.:09:04.
:09:04.:09:04.

Lancashire. Are you there? What is your question? I bought some grouse

:09:04.:09:09.

this morning, what is your suggestion on how to cook it?

:09:09.:09:19.
:09:19.:09:19.

the grouse with bacon -- wrap the grouse with bacon. Let it rest.

:09:19.:09:25.

Blackberries, and... Game chips. just some chips. Any Italian

:09:25.:09:35.
:09:35.:09:37.

version? We serve with it pan-fried and we do chicken liver pate, we

:09:37.:09:45.

mix with chicken and cabbage with it as well. If you have a wood-

:09:45.:09:51.

fired oven, you can do it the Italian way. What sort of dish

:09:51.:10:01.

would you like to see at the end of the show? Hell, please. Kat, are

:10:01.:10:06.

you there? Yes. What is your question? I have been given some

:10:06.:10:12.

whole gutted squid, what can I do with them? Sat? I would clean them

:10:12.:10:18.

again and then if you put them in the freezer, it makes them very

:10:18.:10:22.

tender, cut them into strips, a really hot pan, almost like this

:10:22.:10:28.

omelette pan, and quick flash-fry, some of the chillies, really simple.

:10:28.:10:34.

Fresh and fast. Cornflour, if you rub it with cornflour, then slice

:10:34.:10:37.

it up and cornflour, deep-fry it and then you can make the chilli

:10:37.:10:41.

sauce that I did with the crab earlier and pop that through it. It

:10:41.:10:47.

has to be fast, crisp, the oil has been hot and put it through the

:10:47.:10:52.

chilli sauce. What dish would you like to see, "Heaven" or "Hell"?

:10:52.:10:58.

Heaven. Thank you. 2-1 to Hell. The usual rules apply. A three-egg

:10:58.:11:04.

omelette cooked as fast as you can. The boys are here. Sat a little way

:11:04.:11:07.

back. You know the score by now, three-egg omelette cooked as fast

:11:07.:11:17.
:11:17.:11:21.

as you can. You ready? Three, two, one, go! A different method. It

:11:21.:11:30.

normally sticks - no, it is not sticking. The concentration. I know.

:11:30.:11:40.
:11:40.:11:41.

Look at that. APPLAUSE Well done! It is like children on a playing

:11:41.:11:51.
:11:51.:11:59.

field! Done! It's an omelette. Well, it's all right. This, however, is

:11:59.:12:09.
:12:09.:12:10.

folded as well! Very good. Francesco, you were down there

:12:10.:12:18.

22.52. You are not quicker. 23.40. You can take that away with you.

:12:18.:12:27.

I can beat myself I have done well. You were quicker. I know one person

:12:28.:12:31.

you were desperate to beat - this guy has been practising all day

:12:31.:12:41.
:12:41.:12:44.

yesterday. You were desperate to Mr Tom Kerridge. You did it 19.32.

:12:44.:12:51.

Just outside. No! Not on the blue! You have another 500 more eggs to

:12:51.:12:59.

practice. Is that the highest climber? Will Amy get Food Heaven

:12:59.:13:04.

or Food Hell? The guys are going to change that. We will find out what

:13:04.:13:07.

she is having after a classic film from Mr Keith Floyd. He is feeling

:13:07.:13:11.

the pressure as he has to cook for a restaurant full of top chefs. If

:13:11.:13:15.

you don't want to become a chef after watching this, you never will.

:13:15.:13:25.
:13:25.:13:33.

'the power base of dukes that I'm a bit grumpy,

:13:33.:13:43.
:13:43.:13:53.

Actually, I have a problem as the meal's been brought forward by about an hour

:13:53.:13:55.

and I have 15 chefs of very high denomination waiting.

:13:55.:13:58.

I'm trying to make a cream sauce to go with this ham.

:13:58.:14:05.

I've reduced some shallots and juniper berries in vinegar

:14:05.:14:09.

and I added those to some flour and butter and veal stock.

:14:09.:14:14.

Now I'm going to whack in a bottle of white wine.

:14:14.:14:18.

I'll let that simmer away

:14:18.:14:21.

till that thickens and becomes a very special sauce.

:14:21.:14:26.

I'll shift it to a higher gas.

:14:26.:14:29.

Another sauce I've got to make, which is worrying the chefs here,

:14:29.:14:32.

is using the wonderful Gevrey Chambertin.

:14:32.:14:39.

I have to reduce that to almost nothing

:14:39.:14:41.

to go with my fillets of fish which I will cook later.

:14:41.:14:51.
:14:51.:14:54.

'I was so busy cooking that I didn't have time to go into the dining room.

:14:54.:14:55.

'If I'd known this lot were there, I wouldn't have carried on!'

:14:55.:15:02.

At least that's all right.

:15:02.:15:05.

That's the special piquant sauce for the ham that might be raw!

:15:05.:15:15.
:15:15.:15:22.

# I started out on Burgundy But soon hit the harder stuff!

:15:22.:15:26.

# My friends said they'd stand behind me when the game got rough

:15:26.:15:32.

# But the joke was on me. There was no-one there to bluff!

:15:32.:15:37.

# I'm going back to New York City. I do believe I've had enough! #

:15:37.:15:44.

These guys just walk in, dip their fingers in and say nothing!

:15:44.:15:52.

There must be some imperceptible sign they make between themselves

:15:52.:15:54.

that means you're a total jerk!

:15:54.:15:59.

FLOYD HUMS CHEERFULLY

:15:59.:16:04.

Can you get me a small ladle from up there, anybody?

:16:04.:16:14.
:16:14.:16:15.

Il faut que je nappe avec la sauce.- Je vais mettre ca, moi. >

:16:15.:16:25.

'For those of you not interested in the drama of the situation,

:16:25.:16:27.

'and who still think this is a cookery programme,

:16:27.:16:31.

'I poached the perch in white wine with a knob of butter and bay leaf.

:16:31.:16:37.

'For the sauce, I reduced some chopped shallots and red wine

:16:37.:16:40.

'and whisked in some butter.

:16:40.:16:46.

'Then I waited in the kitchen for the news.

:16:46.:16:49.

'The waiter came back - thumbs up! I was so relieved! Whoever you are,

:16:49.:16:55.

'a footballer, Nigel Mansell or a cooking genius,

:16:55.:16:59.

'you need to know what the punters think about it!

:16:59.:17:03.

'Then the French TV turned up, with the press and radio,

:17:03.:17:09.

'and I gave an elegant interview in French and English for the 6 o'clock news.'

:17:09.:17:17.

# So what is zee verdict?

:17:17.:17:19.

# How do they feel? What do they think of zis wonderful meal?

:17:20.:17:25.

# What do they say? Could it be, "Zut alors!"?

:17:25.:17:29.

# As they taste this fine cooking And cry "Encore!" #

:17:29.:17:38.

'So they can have a small rest now while I carve the ham.

:17:38.:17:43.

'When I first came into the kitchen, they stood away from me,

:17:43.:17:45.

'but now "Clark Kent" has become my new friend!

:17:45.:17:53.

'He'll even talk to me as if I was a cook!

:17:54.:17:56.

'I had that ham soaking in my bath last night

:17:56.:18:01.

'to get the salt out of it, then I poached it for four hours.

:18:01.:18:04.

'It should've been five, but it's OK.

:18:04.:18:08.

'Then there's the piquant sauce.'

:18:08.:18:13.

You all wish it was Christmas and you had to carve the turkey(!)

:18:13.:18:19.

Well, you come here one day and carve boiled ham

:18:19.:18:23.

for 18 very superior gastronauts and you won't complain again!

:18:23.:18:30.

Want me to take it all the way through? Yeah. >

:18:30.:18:34.

Il me demande de le prendre, malheureusement!

:18:34.:18:44.
:18:44.:18:49.

Highly amusing, isn't it?

:18:49.:18:51.

Ou ils sont?

:18:51.:19:00.

Messieurs, bonjour!

:19:00.:19:10.
:19:10.:19:11.

Any cookery programme in Britain cannot top this, I bet you!

:19:11.:19:14.

Look at them - 17 of France's best chefs, particularly from the Dijon area.

:19:14.:19:20.

Je regrette que vous faire attendre, mais le jambon a pris 4 heures a cuire.

:19:20.:19:30.
:19:30.:19:30.

Je commence a vous servir, juste un petit morceau.

:19:31.:19:37.

'To see these great chefs - one has- the Legion d'Honneur - tucking happily into this very lusty meal,

:19:37.:19:42.

'confirms my belief that the best meals are the traditional ones.

:19:42.:19:47.

'Burgundy cooking is firmly based in a sophisticated background

:19:47.:19:53.

'so no-one would dare to muck about- with it, despite modern trends.

:19:53.:19:59.

'Now it's prize-giving time.'

:19:59.:20:04.

APPLAUSE Merci, monsieur.

:20:04.:20:07.

I don't really want to put it on

:20:07.:20:09.

because it's got all the signatures- of some of the best chefs in France

:20:10.:20:14.

and certainly the best in Dijon.

:20:14.:20:17.

But just for once, I'll show off for a second!

:20:17.:20:21.

ALL CHEFS: # La, la, la, la-la-la-la la

:20:21.:20:25.

# La, la, la, la, la, La, la, la, la-la-la-la, la

:20:25.:20:28.

# La-la-la, la-la-la, la, la, la! #

:20:28.:20:38.
:20:38.:20:40.

< Why are you the only person who is wearing your hat that way?

:20:40.:20:43.

Parce que je suis comme Napoleon!

:20:43.:20:52.

I

:20:52.:20:52.

I told

:20:52.:20:53.

I told you

:20:53.:21:01.

Mr Floyd next week. Now it is time to find out whether Amy will be

:21:01.:21:04.

facing Food Hell or Food Heaven. Food Heaven will be this piece of

:21:04.:21:10.

tuna, served nice and pink. Food Hell would be these leeks, double-

:21:10.:21:15.

baked souffle with lovely Wensleydale cheese as well. How do

:21:15.:21:21.

you think these lot have decided? 2-1 to the people at home? Aren't

:21:21.:21:28.

they mean?! He said Food Hell. That made it 3-1. What happens if it is

:21:28.:21:34.

a draw? Everybody said Food Heaven so you have got it 4-3. Fabulous.

:21:34.:21:39.

Tuna. I will get this tuna on first of all. I will take a piece of tuna,

:21:39.:21:45.

like this. I will cook this. I want to take a decent square of this. I

:21:45.:21:52.

will probably do two squares out of here. The boys will do the salads

:21:52.:21:58.

over here. I will then brush this with some apricot jam. The apricot

:21:58.:22:02.

jam, it will caramelise it while it is cooking. It will add sweetness

:22:03.:22:08.

to this which will be perfect. Could you get me that green and

:22:09.:22:14.

pour some oil into that pan? Thank you very much. I will get that on

:22:14.:22:20.

there. That enough? Perfect. I will use some toasted coriander seeds

:22:20.:22:25.

and cumin seeds. Crush them up. Have you handmade the jam? That is

:22:25.:22:33.

not handmade. Roll these up in the spices, like this. Lovely. You wish

:22:33.:22:42.

it was Food Hell now! Fry this. The idea of this is as it cooks, or

:22:42.:22:46.

rather as you roll it around the pan, the apricot jam will colour

:22:46.:22:51.

this and make it go brown. And caramelise it at the same time.

:22:51.:22:57.

Keep the pan nice and hot. This is great on a barbecue. Particularly

:22:57.:23:03.

this great weather(!) All very well when you are in Italy. Why? Little

:23:03.:23:12.

strips of this. We have some snake beans. Never seen those before.

:23:12.:23:22.
:23:22.:23:24.

have got some pak choi. This is from a roadside or - it is Chinese

:23:24.:23:33.

greens. These Chinese greens, they will make a little salad with that.

:23:33.:23:38.

The idea is, we will basically roll this around. If you look on here,

:23:38.:23:45.

you will see it starting to colour. Mmm. Take some more oil now and

:23:45.:23:49.

this continues to colour. How we doing with the snake beans?

:23:50.:23:57.

going to pop them in. Straight in there. We roll this around. Keep

:23:57.:24:02.

the pan nice and hot. You can concentrate on the cooking side of

:24:02.:24:09.

this, e$$DUMP especially with these two in the kitchen. Mint and

:24:10.:24:19.

coriander. A touch of palm sugar in that dressing to sweeten it up.

:24:19.:24:29.
:24:29.:24:31.

is a root vegetable. The... Yes, it is fantastic stuff. It is like

:24:31.:24:36.

breakfast radish. It is not hot and spicy. You like it pink in the

:24:36.:24:46.
:24:46.:24:50.

middle? Yeah. Proper pink. YEAR! Don't you? It -- YEAH! Don't you?

:24:50.:25:00.
:25:00.:25:04.

It is fine. He is half Italian. LAUGHTER Right, soy sauce. I must

:25:04.:25:14.
:25:14.:25:15.

be going mad on this show. Soy, then Like Sat Easter Yaky, we roll

:25:15.:25:25.
:25:25.:25:26.

it around in the sauce. I hope my mum -- Like Sat's teriyaki, we roll

:25:26.:25:32.

it around in the sauce. I hope my mum is taking notes. Once you have

:25:32.:25:37.

done that, take it off the heat. Beans have gone in. The unknown

:25:37.:25:47.
:25:47.:25:48.

vegetable has gone in. What is it called? Have you made it up?!

:25:48.:25:55.

This is going to be part warm, part cool salad. These snake beans are

:25:55.:26:00.

fantastic. They are almost like a French bean. Nice little salad.

:26:00.:26:06.

Dress that up. There you go. Then I have done this with tuna, but you

:26:06.:26:11.

can do this with salmon. You need a decent piece of salmon. You have to

:26:11.:26:17.

make sure it is as fresh as a daisy. When you carve it... That's nice!

:26:17.:26:23.

You have this charred bit around the edge. With the apricot jam and

:26:24.:26:29.

everything else. It is looking pretty good for a James Martin

:26:29.:26:39.
:26:39.:26:41.

recipe! Too good for a James Martin recipe? Pretty good! LAUGHTER One

:26:41.:26:50.

Italian is enough! You have your nice bit of tuna, like that. Lovely

:26:50.:26:58.

bit of salad. Hopefully, Sat's saved some dressing for you. That

:26:58.:27:06.

looks lovely. Salad is so fresh. And healthy! Yeah. In the fridge,

:27:06.:27:13.

Sat, you have bread and butter - only kidding. He was going for it!

:27:13.:27:17.

Once a northerner, always a northerner! LAUGHTER There you have

:27:17.:27:27.
:27:27.:27:29.

it. Wow. Lovely! Knives and forks. There you go. No plastic bag this

:27:29.:27:34.

time. Thank you very much. Dive in. Don't mind if I do. Bring over the

:27:34.:27:44.

glasses, guys. To go with this, Susie Barrie has chosen a wine that

:27:44.:27:50.

is called Alain Grignon Carignon Vieilles Vignes, it is from

:27:50.:27:57.

Majestic Wines. There you go. is so good! It is so, so good.

:27:57.:28:01.

weird thing about that is, the apricot jam - want to slice that

:28:01.:28:08.

bit as well? Want a taste? Yeah. The jam kind of works in that.

:28:08.:28:18.
:28:18.:28:18.

Thank you. You can mix and match with the spices. The cumin and the

:28:18.:28:23.

coriander are fantastic. All you get left with is a bowl full of

:28:23.:28:28.

salad. Always the same when Sat is on the show. That is all from

:28:28.:28:33.

Saturday Kitchen today. Thank you to Francesco Mazzei, Sat Bains, Amy

:28:33.:28:38.

Nuttall, Susie Barrie and to Amanda and Al. Next week we have two

:28:38.:28:44.

specially invited guests at the Chefs' Table. All today's recipes

:28:44.:28:48.

James Martin hosts the cookery show, with guest chefs Sat Bains and Francesco Mazzei. There are classic moments from Great British Menu, Rick Stein and Keith Floyd, and expert Susie Barrie matches wine to all the studio dishes.


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