:00:07. > :00:12.Good morning, we have got TV and culinary royalty in this Judeo
:00:13. > :00:16.today, this is a rather special Saturday Kitchen Live --in the
:00:17. > :00:39.studio. Welcome to the show. I better be on
:00:40. > :00:43.top form today as we have two of the most important people in the food
:00:44. > :00:47.world in the studio. First, a woman who has been teaching all of us how
:00:48. > :00:52.to cook over the last 50 years. She is known as the Queen of baking but
:00:53. > :00:56.is more than that, apparently is an amazing break dancer and can do an
:00:57. > :01:02.impression of a robot. Possibly. It is the one and only Mary Berry. Next
:01:03. > :01:05.to her, a man who is not too bad in the kitchen, his restaurant has held
:01:06. > :01:12.three Michelin stars for an incredible 30 consecutive years,
:01:13. > :01:16.something a restaurant outside of France has never achieved, it is
:01:17. > :01:22.Michel Roux Snr. Mary, it is your first time on the show, what will
:01:23. > :01:26.you be making for us? Kedgeree, smoked haddock and smoked salmon
:01:27. > :01:32.with a nice twist to it. Is the twist the smoked salmon? There is no
:01:33. > :01:37.curry powder in it, there are spices in it but having to fish is a bit
:01:38. > :01:42.different. And a bit of cream and a bit of butter and a man who likes
:01:43. > :01:48.those, Michel, what is on the menu? Guinea fowl with chanterelle
:01:49. > :01:54.mushrooms. A classic out of my new book, I have been travelling eight
:01:55. > :01:59.months all over France. Chanterelles, tarragon. Little
:02:00. > :02:06.onions as well, a touch of green but not too much. Two dishes to look
:02:07. > :02:10.forward to and a fantastic line-up of films from the archive, Rick
:02:11. > :02:16.Stein, the great British menu and the two greedy Italians. Now, if
:02:17. > :02:19.cooking with Mary Berry and Michel Roux Jr some stressful enough,
:02:20. > :02:24.interviewing our special guest could push me over the edge. By his
:02:25. > :02:28.reckoning, he has interviewed over 2,000 people and he pretty much
:02:29. > :02:31.invented the chat show as we know it today. Welcome Please to Saturday
:02:32. > :02:39.Kitchen, the other legend, Sir Michael Parkinson. Well, if I am not
:02:40. > :02:44.nervous, I am now. After doing this show for ten years, I never thought
:02:45. > :02:49.I would be chatting to you. You shouldn't be nervous, interviewers
:02:50. > :02:54.make the best interviewees. So, when is Yorkshire going for independence?
:02:55. > :03:00.I have been thinking about this seriously after what went on in
:03:01. > :03:04.Scotland and I think we should. Dickie Bird, the Chancellor of the
:03:05. > :03:09.Exchequer, there are more acres in Yorkshire than there are in the
:03:10. > :03:17.Bible, it took a Yorkshire man to count them. You are a big foodie as
:03:18. > :03:22.well, that is why you are here and you like their restaurants. I know
:03:23. > :03:29.these guys for 50 years, I live just about next door to the Michel Roux
:03:30. > :03:34.Jr restaurant and Mary Berry, we have done so much television, I met
:03:35. > :03:39.her 50 years ago in Granada and she gets better looking all the time. I
:03:40. > :03:47.told him the other day to make a bechamel sauce. I have never... I
:03:48. > :03:51.had never done one. At the end of the programme, I get to cook food
:03:52. > :03:59.heaven or food hell for you. It is up to the guys at home to decide.
:04:00. > :04:03.What is the food heaven? Roast beef and Yorkshire pudding, nice crispy
:04:04. > :04:08.potatoes and proper gravy, not of the glutinous stuff that sticks to
:04:09. > :04:17.your ribs. A bit of red cabbage, maybe. Basically, you have made it
:04:18. > :04:21.already. What about food hell? Turkey, I don't see its purpose in
:04:22. > :04:27.life. It looks awful and tastes even worse. I hate the ritual of spoiling
:04:28. > :04:30.Christmas by having to have turkey. There you go, either roast Blue Boar
:04:31. > :04:37.Turvey, everyone's favourite, the roast beef lunch, the beast is
:04:38. > :04:43.seasoned, served with red cabbage and fondant potatoes -- the beef.
:04:44. > :04:47.Served with a rich red wine sauce or gravy and one or two Yorkshire
:04:48. > :04:53.puddings on the site. Or you could face food hell, a butterfly turkey
:04:54. > :04:56.breast, filled with herbs, re-sealift and cook it with some
:04:57. > :05:05.butternut squash and Parmesan and lemon juice. Why waste Joe Tallant
:05:06. > :05:12.Ahmad? Hopefully, I will have two to the first on. -- white waste your
:05:13. > :05:15.talent on that. If you have a question to ask anyone in the studio
:05:16. > :05:20.today, you can call on this number... If you want to put your
:05:21. > :05:24.questions to us live later on. We will be asking you whether you want
:05:25. > :05:30.Michael to face food heaven or food hell. Are you hungry? What about
:05:31. > :05:33.kedgeree? I love kedgeree. You will like it even more cooked by this
:05:34. > :05:39.person, starting things off this morning is the fabulous Mary Berry.
:05:40. > :05:45.Welcome back. So, kedgeree, what is different about yours? Well, I have
:05:46. > :05:49.smoked haddock and smoked salmon, and I have lots of spices and I am
:05:50. > :05:53.doing it with Basmati Rice, a hint of lemon and a little bit of cayenne
:05:54. > :06:02.pepper at the end, and coriander, not parsley. And of onions, we will
:06:03. > :06:06.slice lots of them first of all. I am going to put crispy onions all
:06:07. > :06:12.across the top when I have finished it and I am going to first of all
:06:13. > :06:16.cook the fish. Cut that in half. We are going to serve this with boiled
:06:17. > :06:23.eggs as well, so this is going to go on. How long do you want these four?
:06:24. > :06:29.Six minutes? That is right, and I'm going to wash the rise I am going to
:06:30. > :06:33.use. And it is natural smoked haddock? It is, it is not that
:06:34. > :06:39.bright yellow. I want to chocolate like that and one in little pieces
:06:40. > :06:48.to go in here. I don't mind, I needed in ?2. I have got that. And
:06:49. > :06:55.go a bit faster. It is good to wash the rice just to get the extra
:06:56. > :07:06.starch are fit. So you -- extra starch off it. Just until the water
:07:07. > :07:10.runs clear. So throw the onions in. Once, I was doing a very early
:07:11. > :07:14.programme, going into the sink to wash rice with Judith charmers, and
:07:15. > :07:19.it's it isn't posh like here and there was a bucket underneath and I
:07:20. > :07:24.talked too long and the bucket filled up and Judith and I walked
:07:25. > :07:29.and slipped in the studio. Like our previous studio, we had a bucket as
:07:30. > :07:35.well. In the pan, put the onion that you have chopped... Well, you
:07:36. > :07:42.haven't, but you are going to. Sorry, finely chopped? And a bit of
:07:43. > :07:45.oil, just sunflower oil. I know Michel has mentioned his book
:07:46. > :07:49.already, how many books have you done? I was trying to count them
:07:50. > :07:58.last night. Well, I suppose about 70. You had the whole night, then.
:07:59. > :08:03.Can you name them in the right order? I can't, I can't remember
:08:04. > :08:13.what day of the week it is. What was the first one? It was a Hamlyn all
:08:14. > :08:18.colour cookbook. Tell us about the latest one, we know you for the
:08:19. > :08:26.Great British Bake-Off and pastry and that kind of stuff, but this
:08:27. > :08:31.one... ? It is Mary Berry Cooks The Perfect. So it is things like
:08:32. > :08:38.kedgeree but with a little twist to it, different fish, a bit more
:08:39. > :08:43.cream, a little spicy. I think it is special. Onion in the pan, I am
:08:44. > :08:48.going to add some turmeric. So what got you into cooking in the first
:08:49. > :08:51.place, what got you started? Being terrible at the school and the only
:08:52. > :08:55.thing I could do was domestic science and I train, and aren't I
:08:56. > :09:03.grateful for that training, because it means I know what I am doing.
:09:04. > :09:06.What was the training? I trained in catering, I dented teaching, I then
:09:07. > :09:13.did a course in Paris, so I knew what I was up to -- I can did. And I
:09:14. > :09:17.love it. But the dishes have changed so much, some of the dishes you
:09:18. > :09:29.first date, they were pretty far out there. Wasn't there one with a udder
:09:30. > :09:39.in it? I was on an antique programme, with Arthur, and when he
:09:40. > :09:42.retired after being involved in antique scum he was a flat in
:09:43. > :09:48.Cheltenham and I asked him if he took all of the antiques and he
:09:49. > :09:55.said, my wife didn't want to do any dusting -- after he was involved in
:09:56. > :10:01.antiques, he was in a flat in Cheltenham. Now, I am going to do
:10:02. > :10:11.the absorption method, cooking its like 12 minutes. But it is important
:10:12. > :10:21.to wash it in cold water first. Some card on to. So no curry powder but
:10:22. > :10:33.some turmeric. And a bit of cayenne to pep it up at the end -- and a bit
:10:34. > :10:37.cardomom in there. You can see as I fork through, every bit is standing
:10:38. > :10:45.up. And all of those long grains, take out the cinnamon, that is it,
:10:46. > :10:49.and I am just forking it so it is separate. It takes a few moments to
:10:50. > :10:55.do that. Then I am going to add the fish, you have taken it out for me.
:10:56. > :11:00.Where are we with the Great British Bake-Off? The semifinal, very
:11:01. > :11:05.exciting. Can you turn that heat off? You can do it better than me.
:11:06. > :11:09.And in the residual heat, that goes in for a couple of minutes, just so
:11:10. > :11:16.it becomes soft, that is the smoked salmon. It is so exciting at the
:11:17. > :11:22.moment, the Great British Bake-Off. It is, because it is the reaction
:11:23. > :11:25.from the public at large. What an amazing think you can't have
:11:26. > :11:31.imagined that when you first started? I can't, but it is such an
:11:32. > :11:37.honest programme, it is such fun. Let me tell you, you can tell it is
:11:38. > :11:46.both haddock, a line down there and the son Mark there -- a thumb mark
:11:47. > :11:52.there. It is hot, you can take it up, can't you? I don't know about
:11:53. > :12:00.that. I am going to add in the butter now. This is not hot at all!
:12:01. > :12:05.Carry on, Mary. I am taking the salmon out. Have you got it on a
:12:06. > :12:10.board? You didn't drop it, that is good. Just mash that down and once
:12:11. > :12:16.it is in the water, the smoked salmon, that the haddock was in...
:12:17. > :12:23.Did I leave some in there? Did you keep this water? No, don't bother.
:12:24. > :12:28.If you would like to give your questions do either Michel or Mary,
:12:29. > :12:35.you can call on this number. The call is the standard network rate.
:12:36. > :12:38.So the fish is going back in, I'm going to season it with a little
:12:39. > :12:44.salt, it won't take much because of the fish. A lot of pepper, no one
:12:45. > :12:53.has said it is bad for as yet. Lemon juice, some cayenne to give it a bit
:12:54. > :12:58.of a lift. And some cream. It can be single cream. And that is your lot
:12:59. > :13:05.except for the coriander. Now, coriander, not parsley? This is
:13:06. > :13:09.another change. I like coriander but if you want to put parsley in it,
:13:10. > :13:15.you just need something green. Some people put peas in it but I think
:13:16. > :13:19.coriander is lovely. What inspires you even know, about food? Things
:13:20. > :13:26.have changed so much over the years in terms of food. It inspires me to
:13:27. > :13:32.look again at recipes, like with this new book, and think what can I
:13:33. > :13:38.do to make it better? Ingredients change. When I first made something
:13:39. > :13:42.like this, coriander wasn't about. In the 1960s, nobody had coriander.
:13:43. > :13:49.And also, you would always do it with haddock, not smoked salmon.
:13:50. > :13:53.Here go our lovely eggs into it, soft boiled eggs. You can make them
:13:54. > :14:01.harder if you want to. That was with great speed. That is it. Over there,
:14:02. > :14:05.I am going to leave you to make it look smart. So cream and butter at
:14:06. > :14:11.the last minute. You can explain what you have got in here. I have
:14:12. > :14:15.slow cooked for about half an hour the sliced and you so beautifully
:14:16. > :14:20.and it is now crispy and it gives a lovely, it gives it a special
:14:21. > :14:24.feeling. You could have this the supper with friends round in the
:14:25. > :14:29.kitchen, a lovely thing to do. You are brave, there is a gentleman over
:14:30. > :14:36.there who is not a great fan of coriander. Well, I might change my
:14:37. > :14:41.mind. That looks pretty good to me, perfect breakfast and perfect
:14:42. > :14:48.brunch. What about reheating it? Do the rice ahead and then I would cook
:14:49. > :14:52.the fish, add it to it and the last ingredients. And you can always do
:14:53. > :14:59.the eggs ahead but they won't be as soft as that. The name is a kedgeree
:15:00. > :15:02.of smoked salmon and smoked haddock and coriander and the wonderful
:15:03. > :15:12.crispy onion on top. Everyone should have it.
:15:13. > :15:18.follow me, Mary? Have a seat. There you go. Tell me what you think.
:15:19. > :15:26.follow me, Mary? Have a seat. There you go. Tell me what you
:15:27. > :15:35.You can cook the eggs longer. Soft boiled is four. It is not over
:15:36. > :15:41.powering. It's perfect. A nice amount of lemon juice. Oh yes, very
:15:42. > :15:46.good. OK. We need wine to go with this. Tim Atkin has been out and
:15:47. > :15:52.about in Oxfordshire. What did he choose to go with Mary's magnificent
:15:53. > :15:59.kedgeree? I'm in the grounds of St Mary's
:16:00. > :16:04.Church. There are loads of great wines out there on the high street.
:16:05. > :16:09.So let's go and find some to share with Mary and Michel's dishes. Mary,
:16:10. > :16:14.I know that kedgeree is a classic breakfast dish and it maybe a little
:16:15. > :16:18.soon to start drinking wine with it, but if you're having it later in the
:16:19. > :16:24.day, I've got brilliant recommendationings. S. If you want
:16:25. > :16:30.to be off-the-wall, you can try this wine from Hungary. I want a wine
:16:31. > :16:41.with oak in it to pick up the smokiness of the dish. I've chosen
:16:42. > :16:58.this Chateau de la Jaubertie. Think of Bergerac. And the grapes are a
:16:59. > :17:04.mixture. All the wine was fermented in the oak barrels giving the smoky
:17:05. > :17:13.under tone that I'm after to partner with this dish. Grapefruit, passion
:17:14. > :17:18.fruit and a herbal under tone. On the palate, there is a tangy,
:17:19. > :17:22.citrus-like quality that partners the lemon juice and cuts through the
:17:23. > :17:30.butter and the cream and there is enough weight to partner the texture
:17:31. > :17:34.of the salmon and the oak works with the smoked salmon and haddock. I
:17:35. > :17:44.hope you like it! I think they like both over there.
:17:45. > :17:49.What do you reckon about the wine? At 10.15am, I think it's wonderful!
:17:50. > :17:53.It tastes like mouth wash at this time of the morning. That's got a
:17:54. > :18:01.kick to it. It's lovely and that just come mrements it. --
:18:02. > :18:06.complements it. It's perfect for lunch or brunch. I love the wine. It
:18:07. > :18:11.is crisp as well and perfect. Nice and cold. Coming up, Michel has a
:18:12. > :18:17.great recipe using guinea foul. What are you going to make with it? I'm
:18:18. > :18:22.going to cut it in pieces and seal it and cook with baby onions and
:18:23. > :18:28.you're going to do most of the work! Tell me about it. It's the story of
:18:29. > :18:33.my life. You can ask these two a question if you call now:
:18:34. > :18:38.Standard call charges apply, of course, right, it is time for a trip
:18:39. > :18:47.out on the water with Mr Rick Stein. He is hunting for herrings.
:18:48. > :18:53.Once upon a time the herring fishery extended from the north of Scotland
:18:54. > :19:01.way down to Great Yarmouth and beyond. Sadly, all that has declined
:19:02. > :19:07.now leaving ports a shadow of their former self. A local fish merchant
:19:08. > :19:12.remembers how it used to be. For every man that went to sea on
:19:13. > :19:17.drifters, there was seven men ashore backing him up. The people who built
:19:18. > :19:20.the boats, the people who made the nets, the people connected in the
:19:21. > :19:28.industry, the box makers, everybody. And that there is how it used to be.
:19:29. > :19:35.But if that dock is the one you saw today right, and there is not wub
:19:36. > :19:41.boat in it. Not one boat in that dock. I mean, for me, it is
:19:42. > :19:46.heartbreaking. There was 200 smoke houses in Lowestoft. They were thick
:19:47. > :19:52.with the smell of herrings and kippers. Everyone ate kippers. It
:19:53. > :19:54.was an era. It was a complete era which unfortunately has disappeared.
:19:55. > :19:59.Well, I say unfortunately disappeared because the whole thing
:20:00. > :20:03.has changed, but for me, being in the fishing industry, I think it is
:20:04. > :20:09.a disaster. Donny and his brother Michael, own
:20:10. > :20:14.one of the last smokeries in East Anglia and the Colin who does the
:20:15. > :20:19.smoking wonders if anybody will take over from him. Not even the herrings
:20:20. > :20:23.are local. They come from Norway or Iceland. It is extraordinary to me
:20:24. > :20:28.that a product which is so good, which is so skilfully made, should
:20:29. > :20:35.be in danger of dying out. Why is it that we turn our backs on the really
:20:36. > :20:41.good things in life in favour of hygienic little fillets, stainless
:20:42. > :20:47.steel, vacuum packing? It would be great if somebody started a campaign
:20:48. > :20:53.for real smoked fish. Try one of these. They are hot smoked, aren't
:20:54. > :20:58.they? They are smoked in the smoke house. Ah, that's good. What do you
:20:59. > :21:03.think of them? They are great. They're gorgeous. That's just
:21:04. > :21:07.wonderful. People think of herrings as being over powering or something,
:21:08. > :21:12.but this is lovely and soft and creamy and the fat content, it is
:21:13. > :21:20.like eating smoked eel actually. It has the same luxury taste to me.
:21:21. > :21:28.It's just fantastic. It has a lovely texture. Lowestoft will probably
:21:29. > :21:41.never see a busy market for herrings again, but huge landings of Plaice.
:21:42. > :21:45.Just look at the Plaice. And I think people tend to under value it. You
:21:46. > :21:58.hear people in restaurants saying, "I think I'll have the lemon sole."
:21:59. > :22:08.Plaice is just as good. I have got this dish which I'm really excited
:22:09. > :22:13.about it. It just real justice to the plaice. I'm getting the frying
:22:14. > :22:33.pan really hot and I'm going to add chopped onion. This for a dish of
:22:34. > :22:41.plaice. I thought of plaice with lots of flavour. I'm going to add
:22:42. > :22:44.garlic and red chilli as well. Some finely chopped, deseeded chilli. It
:22:45. > :22:50.is like the coating of those peanuts you get in bars! But much nicer than
:22:51. > :23:01.that. That's done. I will bring that over here. I will pass it through
:23:02. > :23:08.that coliander. I will pour that on to this little kitchen paper just to
:23:09. > :23:13.drain off all that fat. I will empty that into this bowl. I'm adding
:23:14. > :23:20.sliced spring onions and some pepper. It has got an odd taste. It
:23:21. > :23:26.is like cloves at the dentist. It numbs the mouth. It is satisfying
:23:27. > :23:34.because of it. Now just a few flakes of sea salt as well. That's my
:23:35. > :23:48.coating material all ready. I've filleted and skinned the plaice.
:23:49. > :23:58.There we are and now we're going to make that batter and drop the
:23:59. > :24:07.goujons in it. I've got cornflour and salt which I'm going to sifted
:24:08. > :24:13.into a bowl. I'm adding soda water here and that's all I'm putting in
:24:14. > :24:18.here just cornflour, salt and soda water and it is ice-cold, the soda
:24:19. > :24:28.water. Don't ask me what happens with using soda water, but it works
:24:29. > :24:33.a treat. Just before I drop those goujons I have given them a season.
:24:34. > :24:38.The batter has got to be cold. The reason for the last minute and the
:24:39. > :24:41.temperature is you don't want to develop the gluten in the flour
:24:42. > :24:45.because that makes the batter elastic and what you're looking for
:24:46. > :24:50.is crispness. I put about four or five pieces in at a tile. They will
:24:51. > :24:55.only -- time. They will only take a minute each and straight out of that
:24:56. > :24:59.on to some paper drain the excess oil off. Look how thin the batter
:25:00. > :25:04.is. You can see the food through the batter. So there we go. There is the
:25:05. > :25:13.whole batch fried and now just to make up the dish. Just put the
:25:14. > :25:19.goujons on this to big plate. Sprinkle this savoury, crunchy
:25:20. > :25:24.onion, spring onion, etcetera all over and turn it in a little bit so
:25:25. > :25:29.it's everywhere. Just a few drops of lime juice over the top. You don't
:25:30. > :25:30.want to over do it and a final sprinkling of chopped coriander and
:25:31. > :25:44.that's it. Plaice is still often overlooked,
:25:45. > :25:49.but it is a great fish. Something else I want you to try is crayfish.
:25:50. > :25:55.These are all over the place. They are fantastic. I'm going to create a
:25:56. > :26:03.lovely sauce and another fish that is under used is called wreck fish.
:26:04. > :26:07.It is found at the bottom of the ocean with the wrecks.
:26:08. > :26:13.I love crayfish. Yes, crayfish is fan fastic. They have been --
:26:14. > :26:18.fantastic. They have been steamed. I'm going to use a sauce using
:26:19. > :26:23.shallot. That goes into our pan because this is quick. A little bit
:26:24. > :26:30.of butter. Some tomato puree. That's going to go in there as well. Are
:26:31. > :26:35.you throwing stuff around, Michael? Already! These are the peeled,
:26:36. > :26:40.cooked shells. There is so much flavouring when it comes to a sauce.
:26:41. > :26:47.A little bit of brandy. Just a touch. Throw in fennel. Like that. A
:26:48. > :27:05.little bit of stock. Some cream and just to make a really quick, simple
:27:06. > :27:09.dish to go with it. I have got a three-star Michelin chef chirping in
:27:10. > :27:11.the background. You didn't have to put up with this when you were
:27:12. > :27:17.interviewing people... I don't know how you do it. We cooked sausages on
:27:18. > :27:21.the show with Billy Connolly, that was enough. Whose idea was it for
:27:22. > :27:26.Michael Parkinson to have a chat show? The BBC. Eight shows, summer
:27:27. > :27:33.relief, thank you very much, goodbye Parky. I left 12 years. That's how
:27:34. > :27:39.it happened in those days. They invented a show and you got two or
:27:40. > :27:45.three stations and you got massive figures. There once followed a jump
:27:46. > :27:53.off in Horse of the Year with Harvey Smith. We had 17.5 million viewers.
:27:54. > :27:57.You never forget about that. People never forget it. Some of the
:27:58. > :28:10.interviews you did are talked about now. The best person you interviewed
:28:11. > :28:14.was Mohamed Ali. He went from contender, champion, to god if you
:28:15. > :28:19.like and to the man who was in the first stages on the show in 1982 of
:28:20. > :28:26.the awful illness that overwhelmed him now. It is terribly sad. You see
:28:27. > :28:30.a life story of a man. The interview process thaw did, the techniques,
:28:31. > :28:34.now I often find that people are already on the back foot the minute
:28:35. > :28:39.they walk into an interview stage because you have got the desk there.
:28:40. > :28:43.You never had that. Just two seats, that's it. A desk puts a huge block
:28:44. > :28:48.between you and the person you're trying to get to. The nearer you can
:28:49. > :28:52.get to a person, the more intimate in a sense, the better. What the
:28:53. > :28:56.first five minutes of the interview are, they are two people who have
:28:57. > :29:01.never before thinking, "Do I like this guy or this person? Am I going
:29:02. > :29:06.to enjoy this or not?" Eventually you can see a relaxation and that's
:29:07. > :29:09.when you start the interview. A sub editor used to say to me the first
:29:10. > :29:16.three paragraphs, you're fond of. Yes, I would say. He would say take
:29:17. > :29:19.it away because it starts there. Four minutes in, that's where it
:29:20. > :29:25.starts engaging. Some say that they don't want to meet the guests before
:29:26. > :29:32.they start, but... That's right. There is a difference in meeting a
:29:33. > :29:35.guest and saying, "Hi. How are you?" And then warts and all and what
:29:36. > :29:41.they're about. It shifts the emphasis and the way they interview
:29:42. > :29:45.somebody. You meet people you never met before. Some you wish you had
:29:46. > :29:47.never met before! LAUGHTER
:29:48. > :29:51.Mention no names! LAUGHTER
:29:52. > :29:55.From that point of view, that's a fascination of the job basically. It
:29:56. > :30:01.is not knowing, you can't script an interview. I only ever scripted or
:30:02. > :30:12.had two interviews scripted, one was Frankie Howard of all people. He
:30:13. > :30:15.wouldn't come on unless we scripted the interview and it was awful. The
:30:16. > :30:21.next interview we did it without scripting and it was brilliant and
:30:22. > :30:27.then we had Ali G and he wanted to script it and it just doesn't work.
:30:28. > :30:35.It has to be a relaxed flexible. Ten hours I watched on YouTube yesterday
:30:36. > :30:43.of you doing lots of interviews. Peter Usanof. People like that.
:30:44. > :30:49.Peter Cook, Billy Connolly, people, Robin Williams. People who go down
:30:50. > :30:52.the series of gags, but have an ability to make you laugh.
:30:53. > :30:56.Particularly with Robin Williams, a lot of interviews that you did, you
:30:57. > :31:01.couldn't even ask a question. It was almost first bit and then they were
:31:02. > :31:07.off. That's the thing about an interview. If you get a flow going
:31:08. > :31:12.then you become a traffic cop. You are not an interviewer anymore. You
:31:13. > :31:16.are a policeman on point duty and the conversation is coming towards
:31:17. > :31:21.you like that. And you direct them down there. You conduct a kind of a
:31:22. > :31:28.flow of an interview when it really works very well and the other time
:31:29. > :31:33.it works really well is when you have people on three in a row, four
:31:34. > :31:43.in a row, people grouping together when it gels. Your chat show was
:31:44. > :31:47.unlike any other. Nowadays, they have a film coming out, something
:31:48. > :31:51.like that, but you picked interesting guests because of the
:31:52. > :31:57.fact they were interesting. The thing about a chat so is that the
:31:58. > :32:01.reason people are on TV, it is because it is cheap, they generally
:32:02. > :32:05.come on to promote something. The trick is to bring on with them
:32:06. > :32:13.unexpected people, so it is like adding something to a source.
:32:14. > :32:20.Speaking of sources... I am just going to make a noise, this is all
:32:21. > :32:24.the shells. It is all up the shells, the phenol, the garlic, the
:32:25. > :32:31.recipe is on the Internet, that is all you need to know -- phenol.
:32:32. > :32:38.Women make the best guests in a communal sense. What women do, what
:32:39. > :32:40.they do in any social event, they chat among themselves and after
:32:41. > :32:49.awhile, they forget you are, which is wonderful, you can sit there and
:32:50. > :32:54.have a cigar and away they go. I did Dame Edna, Judi Dench and Sharon
:32:55. > :33:01.Osbourne, and it was one of the best I had, I got them going and it was
:33:02. > :33:08.attack Parky whenever you can! It had a relaxed feeling about it and
:33:09. > :33:15.it was funny. Sometimes you are on edge, like with Ali grams, when you
:33:16. > :33:21.interviewed him. -- like with Muhammad Ali. If you are
:33:22. > :33:29.interviewing a man who is six foot seven and 17 stone... My dad asked
:33:30. > :33:35.me what was wrong with me, and I said what could I do? And he said,
:33:36. > :33:41.why didn't you thump him?! You are keen boxing fan and cricketer, you
:33:42. > :33:44.were a cricket fan growing up and what did your dad think when you
:33:45. > :33:49.said you were going to disappear after the bright lights and become a
:33:50. > :33:58.journalist Chris Rock because he was a coal miner. He loved the show and
:33:59. > :34:05.loved all of the film stars -- become a journalist, because he was
:34:06. > :34:08.a coal miner. He said you have had a good live, you have met all of these
:34:09. > :34:17.famous people but think on, it is not like playing the -- for
:34:18. > :34:22.Yorkshire, is it? When I said I wanted to be a chef, my dad said why
:34:23. > :34:27.don't you get a proper job and play cricket? It is like the Welsh and
:34:28. > :34:32.rugby. Yorkshire, if you have a boy, he must play county cricket, that is
:34:33. > :34:37.the aspiration and long may it last. Yorkshire are a great cricket team
:34:38. > :34:47.and I am proud of them. There you go. That looks fantastic, what is
:34:48. > :34:56.it? It is fish in a bed of salad, that is all it is! I didn't explain
:34:57. > :35:04.any of it, it has just got crayfish, fennel, fennel bureau.
:35:05. > :35:08.That is lovely, I love crayfish. Sir Michael could be facing food
:35:09. > :35:13.heaven, roast beef, seasoned and seared and served in a hot pan with
:35:14. > :35:17.fondant potatoes, a rich gravy and Yorkshire puddings. Or food hell,
:35:18. > :35:25.dreaded Turkey, but applied, filleted with some mushrooms and
:35:26. > :35:32.herbs, folded and pan-fried with some butternut squash and some
:35:33. > :35:36.Parmesan and lemon. The studio and viewers will decide, you have to
:35:37. > :35:41.wait until the end of the show. What do you reckon? It is beautiful.
:35:42. > :35:44.Crayfish are wonderful, they are available everywhere at the moment,
:35:45. > :35:54.but the secret is the source, using the shells. One thing he does in his
:35:55. > :35:59.restaurant, poached lobster, it is amazing. I never look at the
:36:00. > :36:05.starters, I know it is there. We don't have the budget, you get
:36:06. > :36:08.crayfish. Right, we have reached the South West heat of the great British
:36:09. > :36:20.menu, it is time to cook a D-Day inspired menu for the judges. Enjoy
:36:21. > :36:23.this one. Emily and Josh's menus are full of striking similarities which
:36:24. > :36:28.will be up for direct comparison by the judges. They are well into
:36:29. > :36:31.cooking their starters and are both doing their own takes on a popular
:36:32. > :36:37.wartime stable, tinned luncheon meat. I am just serving a nice
:36:38. > :36:41.enamel played with it, so it is easy to eat. So now it is not just
:36:42. > :36:47.similar ingredients, the same plates. First up is Josh, with his
:36:48. > :36:54.rations on the home front, a modern spin on what I'm eating, deep-fried
:36:55. > :37:04.fritters with chilled pea soup. -- wartime eating. Today, the guest
:37:05. > :37:09.judge is 94-year-old wartime veteran Ken sturdy, one of the heroes who
:37:10. > :37:20.landed in Normandy on D-Day. Welcome to Great British Menu. Lovely to see
:37:21. > :37:25.you. Pleased to meet you. I can't believe you were actually at the
:37:26. > :37:30.D-Day landings. 70 years back, it is hard for me to imagine as well but I
:37:31. > :37:35.was there, I landed on D-Day. It is a real pleasure to have you here.
:37:36. > :37:38.What we are looking for is the best food from the south-west, that
:37:39. > :37:47.should really celebrate what you achieved, great food for great
:37:48. > :37:51.people. Very good. Josh fills jars with his pickled
:37:52. > :37:57.vegetables and sherry pickling liquor. He adds home-made butter and
:37:58. > :38:05.tens to his boards. Next, chilled pea soup topped with pork crackling
:38:06. > :38:09.and pancetta. Deep-fried pigs head fritters and his wartime ration box
:38:10. > :38:16.presentation, along with new enamel serving plates.
:38:17. > :38:27.Goodness. I'm looking forward to this. Me to. Do you think the story
:38:28. > :38:35.will come across? I think so, I think it does.
:38:36. > :38:48.In Normandy years ago. -- this is nothing like way encountered. Are
:38:49. > :38:55.you happy? I think the pig's head could have been crispier. This is a
:38:56. > :39:01.lovely contrast of flavour. I think pea soup should be warm and this is
:39:02. > :39:06.cold but otherwise it is delicious. Does it add up to a dish or a series
:39:07. > :39:12.of bytes? What matters is how it tastes and it is perfect. What is
:39:13. > :39:17.special about Brawn or pea soup? It is pub food.
:39:18. > :39:31.Luncheon meat. -- returning contender Emily is up next with her
:39:32. > :39:38.take on luncheon meat. She tops her luncheon meat with pickle and pieces
:39:39. > :39:40.of prawn crackling. Potato bread and butter go on her plates and,
:39:41. > :39:58.finally, toffee crab apples. Brawn in the can. In the armed
:39:59. > :40:03.forces, all plates were tinned plates, you didn't have fine bone
:40:04. > :40:07.china, so to serve it on a tin plate, that is perfect. That is a
:40:08. > :40:17.toffee crab apples, isn't that beautiful? How can you not love a
:40:18. > :40:22.toffee apple? It is lovely. A lovely pork scratching. This potato bread
:40:23. > :40:28.is as good a potato bread as I have ever had, it is delicious. I agree
:40:29. > :40:35.with you. That first cause, rather like old Navy biscuits. This bread
:40:36. > :40:40.is delicious. She has absolutely delivered with this bread.
:40:41. > :40:45.Next, it is the fish course, which was Josh's lowest and Emily's
:40:46. > :40:51.highest scoring dish up the week. It is the battle of the beaches and
:40:52. > :40:56.Josh is up with scene, a har marsh to the Allied invasion of Europe,
:40:57. > :41:04.featuring grilled brill, muscles, cauliflower puree and seaweed
:41:05. > :41:08.sauce. He started with waves cauliflower puree, followed by brill
:41:09. > :41:14.grilled in seaweed butter, intended to represent a Normandy landing
:41:15. > :41:19.craft. Then pickled cauliflower and sea vegetables. Do you think they
:41:20. > :41:24.will see a painting? I want them to see a beach. Next, cockles and
:41:25. > :41:29.shrimp in seaweed butter sauce and finally mussel jelly and breaded
:41:30. > :41:34.muscles. Do you think you are telling a story? I have the map
:41:35. > :41:44.there, the sound coming in, the crashing waves.
:41:45. > :41:53.That is beautiful. I doff my hat to this one. And nice fat piece of
:41:54. > :41:57.brill. This is lovely. It is good but I don't see it as gastronomic.
:41:58. > :42:05.You could not put this dish down at a banquet, it is just not good
:42:06. > :42:08.enough. Emily's fish course is up next, she is also paying homage to
:42:09. > :42:14.the Normandy landings with another beach scene, featuring grilled
:42:15. > :42:18.scallops, smoked cockle broth, morels and seaweed. Fired up, she
:42:19. > :42:24.grid also scallops before finishing them in the oven and then fills up
:42:25. > :42:29.World War II reproduction flasks with the broth. Next, see Greens,
:42:30. > :42:38.shells and braised morels go into mess tins. Sper big white you are
:42:39. > :42:43.five minutes late. -- five minutes late? Josh helps out, filling tins
:42:44. > :42:57.with dehydrated seaweed seasoning. Thank you. Ken, this mess tin should
:42:58. > :43:02.make you feel at home. Yes, very nostalgic, excellent idea. A nice
:43:03. > :43:06.smoky smell. It gets of the sea going in there. This is one of the
:43:07. > :43:14.biggest scallops I have ever seen in this country. A real sense of
:43:15. > :43:19.sweetness and meeting us. I like the cleanness and the freshness. I hope
:43:20. > :43:24.they get the seasoning and the seaweed. A little snuffbox. It is
:43:25. > :43:31.rough cut seaweed tobacco but when you put it in the broth, it boosts
:43:32. > :43:36.the favour of -- the flavour of the broth. This is a fantastic dish, I
:43:37. > :43:41.could easily see it at the banquet. It has hit the button.
:43:42. > :43:45.So Emily is well ahead at this stage but you can see if Josh can make a
:43:46. > :43:50.daring recovery with his main course and dessert in 20 minutes. Still to
:43:51. > :43:56.come this morning, Antonio Carluccio and Gennaro are eating their way
:43:57. > :44:01.around Italy. They are near the city of Turin, visiting a Chinese farm
:44:02. > :44:04.and they head back to cook pork village with ginger. So with two
:44:05. > :44:10.all-time greats taking on the omelette challenge, we should be on
:44:11. > :44:18.for a cracking culinary clash of the Titans, but I am looking for some
:44:19. > :44:23.eggs-ellent omelettes, but if we get something I can eat, I shell be
:44:24. > :44:28.happy. Michael Parkinson will be facing his food heaven, roast beef,
:44:29. > :44:32.or food hell, take with butternut squash. You can see what he ends up
:44:33. > :44:36.with at the end of the show. It is time for more cooking and it is none
:44:37. > :44:41.other than Michel Roux. Great to have you back on celebrating 30
:44:42. > :44:45.years of a 3 star Michelin, just got announced on Thursday. The most
:44:46. > :44:53.successful restaurant outside of France. My son has been holding the
:44:54. > :45:01.fort for the last ten years, they have all been doing very well. Tell
:45:02. > :45:08.us what you are cooking. Guinea fowl, cooked with white wine from
:45:09. > :45:13.Alsace, and chanterelles. You want me to get on, I am going to blanch
:45:14. > :45:19.this properly. I am going to start cooking... I will leave you the veg.
:45:20. > :45:32.You have the baby onions and you can clean the mushrooms. They don't need
:45:33. > :45:43.much cleaning. I'm going to... So the baby onions go in there. 30
:45:44. > :45:48.years at the Waterside. Yes, 32 years and we are opening another
:45:49. > :45:59.restaurant at the end of October. I would like to see a lot of people
:46:00. > :46:08.coming. We have got over 100 people. The first Roux scholar will be busy.
:46:09. > :46:12.He is very busy. What are you going with the guinea foul? I'm just
:46:13. > :46:21.sealing it and I'm going to put it in the oven for 10 or 15 minutes.
:46:22. > :46:33.You don't want the meat to be dry. Here we are. A lot of the guinea
:46:34. > :46:39.foul is farmed now? You can get it in the market. We had it from France
:46:40. > :46:55.as well. I never put pepper in the sauce before I cook the meat.
:46:56. > :47:00.Lovely. I have got the broccoli on. The onions are cooking with butter
:47:01. > :47:17.as well. Can Can I just say about Michel? I
:47:18. > :47:23.remember him arriving in 1970. I lived a few doors down from the pub.
:47:24. > :47:29.When he came, there was an acceptance of what they were going
:47:30. > :47:36.to do. There was a wonderful letter in the local paper when it was
:47:37. > :47:43.announced that the Roux brothers were moving in, there was a letter
:47:44. > :47:48.that said, "What can the French teach us about cooking?" Everything.
:47:49. > :47:49.What brought you to the UK in the first place? I took the wrong
:47:50. > :48:03.turning! LAUGHTER No, no, we came because we
:48:04. > :48:09.thought there was quite a bit to do here. Albert was working in the UK.
:48:10. > :48:13.We went out a few times. London was pretty poor as far as restaurants
:48:14. > :48:23.were concerned. We thought that's it. It maybe the chance of our
:48:24. > :48:36.lives. Here we are. Lovely, look at that. Mushrooms. Excellent. We are
:48:37. > :48:46.doing extremely well. The onions are chopped on there? Lovely. Excellent.
:48:47. > :48:52.The cream. The chicken stock. Wine as well. I'm going to put chicken
:48:53. > :48:59.stock and then the cream last. Now, riesling you've put in there as
:49:00. > :49:07.well? Yes, lovely wine. I'm going to use that too. The broccoli I'm just
:49:08. > :49:15.going to blanch. Only three minutes. Here we are. Michel, is there one
:49:16. > :49:22.thing that you can put your finger on which would explain how you have
:49:23. > :49:26.hung on to three as far as for 30 years? You need to have people
:49:27. > :49:30.around you, it is teamwork. Running around behind you?
:49:31. > :49:36.LAUGHTER Yes. You would not have been able to do
:49:37. > :49:42.30 years. You're talking a lot and you're talking beautifully well.
:49:43. > :49:49.Thank you. I'm just saying. That's constant pressure. It is what we
:49:50. > :49:57.call just wanting to get the best for your client. The attention to
:49:58. > :50:01.detail and it consistency. It is difficult to pinpoint. Consistency
:50:02. > :50:06.is the key, don't you think? I think it is everything, yes. A lot of
:50:07. > :50:10.people can have one or two stars, but getting three stars and keeping
:50:11. > :50:13.them for 30 years, that is not a piece of cake.
:50:14. > :50:24.Everybody looks at Michelin stars for the food as well, but the
:50:25. > :50:33.service is equally as important? I put fing near the sauce normally.
:50:34. > :50:42.Michel, is he a good sous chef? He is a very good cook. I love his
:50:43. > :50:49.food. A bit rich. Mine's a bit rich? Not you. My brother. I thought he
:50:50. > :50:53.was going on about me. No, your cooking is perfect. I'm going to
:50:54. > :50:58.stop there. I would have had that as a retone or something like that. We
:50:59. > :51:06.have got all the veg. You can explain what I've been doing? The
:51:07. > :51:14.onions have been cooked for ten minutes and the mushrooms has been
:51:15. > :51:22.sauteed just for the water to get out. I'm going to put this in this
:51:23. > :51:28.pan over here. It is a question of playing with pan. We're going to go
:51:29. > :51:34.with the meat and the veg. You haven't talked about my new book.
:51:35. > :51:38.Sorry, I haven't had time. You're a bit slow, aren't you? It is
:51:39. > :51:42.something you have been working on for eight months? I have been
:51:43. > :51:49.travelling in France from the south to the north, the east and the west
:51:50. > :51:57.and I have got 120 recipes which I've got from the easiest res Seppi
:51:58. > :52:04.to the most difficult. The photographs are beautiful. They are
:52:05. > :52:11.all done on location in my house. In north of France with my chef. It is
:52:12. > :52:19.a bit different to Barnsley, isn't it? Look at the Chanterelles. Aren't
:52:20. > :52:25.they lovely? Have you got a big spoon? We did have one. I know we
:52:26. > :52:41.had one. We can't trust people these days. So your onions go in. Where
:52:42. > :52:47.would this be from in France? Al zaz.
:52:48. > :52:57.It is a lovely taste the it is not strong taste. I'm going to let the
:52:58. > :53:06.sauce reduce for another minute or 30 seconds. That's better. Look at
:53:07. > :53:15.that. I don't even have to ask for it. It is steaming up my glasses.
:53:16. > :53:20.Cooking on television, I remember being a student at a college and I
:53:21. > :53:25.see you and your brother cooking on television. All the French classics.
:53:26. > :53:31.It was at home. That was 25 years ago. It is amazing, isn't it? We
:53:32. > :53:37.were bouncy at that time. My brother was bouncy. He is not really bouncy
:53:38. > :53:40.now, but he is doing very well in the kitchen. But this is another
:53:41. > :53:46.classic of yours and particularly you mentioned your mother. There is
:53:47. > :53:54.plenty of dishes in my book which are cooking with mother dishes. If
:53:55. > :54:01.you want to come with me to Vietnam next week, I'm going to my
:54:02. > :54:10.restaurant. It is open two years and going strongly. What's the name of
:54:11. > :54:15.this dish? It is guinea foul cooked with riesling and Chanterelle
:54:16. > :54:20.mushrooms. Thank you. Right, we'll pass it over. I'm
:54:21. > :54:40.asaouling you can drink this -- assuming you can drink this with it.
:54:41. > :54:45.Yes. Dive into that one, guys. You just cut the guinea foul up into
:54:46. > :54:52.eight or something like that? You cook it in the oven for 200, but the
:54:53. > :54:57.recipe is all there. Happy with that? I love the way you left the
:54:58. > :55:02.skin on and it is a beautiful brown. Well, you have got to brown the skin
:55:03. > :55:08.or the skin is not pleasant. I love that kind of dish on a Sunday at
:55:09. > :55:14.home, in the middle of the table. You have got everything, the meat
:55:15. > :55:19.and the veg and the sauce. It is not bad. It could do with a little bit
:55:20. > :55:23.of work, but it is not bad! Tim Atkin has been to Witney in
:55:24. > :55:24.Oxfordshire, what did he choose to go with Michel's dish? I'm off
:55:25. > :55:37.before he hits me! Michel, you have included some white
:55:38. > :55:45.wine in your guinea foul recipe. If I was the literal minded I would
:55:46. > :55:51.choose a riesling. Because of the Chanterelle and the cream, I want to
:55:52. > :56:09.choose something with more texture. The first would be this Pinot
:56:10. > :56:21.Grigio. The wine is the 2013 Hilltop Pinot Grigio Kiralyleanyka,. I had
:56:22. > :56:30.to practise that a few times! I reckon this is one of the best dry
:56:31. > :56:37.white wines in the country for under five quid.
:56:38. > :56:47.It allows you to enjoy the flavours. It is floral and musky with pear and
:56:48. > :56:54.spice. On the palate, there is a herbal note which complements the
:56:55. > :57:05.tarragon, the bay and the butter and the shallots. At 11% alcohol, there
:57:06. > :57:13.is more than enough concentration for the guinea foul and the
:57:14. > :57:32.Chanterelle at the heart of the dish. Cheers! What do you think? I
:57:33. > :57:43.like it. Pinot Grigio Is lovely. I can't pronounce it. Pinot Grigio
:57:44. > :57:55.Kiralyleanyka 66666666666. Time for the main course and both
:57:56. > :57:59.chefs have chosen rabbit. Emily is up first with her tribute
:58:00. > :58:06.to the British countryside during wartime. Don't wam back
:58:07. > :58:11.empty-handed. -- don't come back empty-handed. It is presented
:58:12. > :58:21.alongside baby vegetables and edible black soil. Emily defries her
:58:22. > :58:33.pressed rabbit belly before frying her rabbit bangers and then she
:58:34. > :58:36.starts her allotment scene. She adds baked baby turnips, carrots and
:58:37. > :58:43.potatoes. Then her rabbit leg, bangers and belly and new slice of
:58:44. > :58:52.black pudding on the side. Served a jug of rabbit sauce and a scattering
:58:53. > :58:58.of snails. Thank you. Ah. On the left-hand side you have
:58:59. > :59:02.the rabbit you would use to supplement your vegetables which you
:59:03. > :59:08.would grow in your garden. Rabbit is a dry meat and that sauce is just
:59:09. > :59:16.ideal. I think the sauce overwhelms the rabbit. It has been overwater
:59:17. > :59:21.bathed. The sausage has the heart and the kidneys worked through it
:59:22. > :59:28.and the black pudding is good. I took off the turnip tops as well and
:59:29. > :59:34.I got lovely kale instead. I think the kale is brilliant with it. Very
:59:35. > :59:40.yummy turnips. I'm not overwhelmed with it. It is good cooking, but
:59:41. > :59:46.does it really deliver on the brief? Just.
:59:47. > :59:59.Next up is Josh, with his rabid main course. It has put the pressure on
:00:00. > :00:04.me to do well again. A reproduction of a Normandy soldier's helmet, with
:00:05. > :00:12.rabid dumplings, rabid broth and dumplings inspired by his man --
:00:13. > :00:19.rabbit dumplings and rabbit broth. He slices his stuffed rabbit saddle
:00:20. > :00:25.and removes them from their crust. He puts vegetables and broth into
:00:26. > :00:33.the helmets, supported by sandbags. I am glad I am not a waiter. It
:00:34. > :00:39.needs to go in front of them. Shall I give it a bit of a test? Good
:00:40. > :00:47.lord, very good. I love the theatrical presentation, it is very
:00:48. > :00:57.clever. Happy? Happy with the rabbit. The maggots are really
:00:58. > :01:04.strong. They are delicious. -- the fact dumplings. The roasted carrots
:01:05. > :01:09.are delicious. I love this dish. It is a smart, clever, lovely idea. The
:01:10. > :01:15.sandbags to me was a genius touch, it brings back a picture of
:01:16. > :01:22.Normandy, as it was. Do you still have a picture of your Nan? She is
:01:23. > :01:25.there, waiting for dessert. Finally, it is dessert that once
:01:26. > :01:32.again, Emily and Josh are both paying tribute to World War II, with
:01:33. > :01:37.the same theme. This time it is celebratory street parties and Emily
:01:38. > :01:42.is up first. This is the first St party of the day. Indeed, it is all
:01:43. > :01:47.in the cooking now. It is a sophisticated spin on jelly, cake
:01:48. > :01:52.and ice cream, with cubes BlackBerry Jerry, blackberry and brioche lardy
:01:53. > :02:01.cake and at blackberry ripple sorbet. She started with blackberry
:02:02. > :02:08.gel, source and blackberries. The lardy cake goes on a mini cake
:02:09. > :02:12.stand. Happy with them? I am. She pipes her blackberry mousse and
:02:13. > :02:27.finally adds blackberry buttermilk sorbet, garnished with remembrance
:02:28. > :02:33.two wheels. -- tweales. I think this looks great. Enchanting, for a lardy
:02:34. > :02:37.cake, astonishingly light. I like the lardy cake more than I thought I
:02:38. > :02:42.would but I think it is their market. You are such a snob, I
:02:43. > :02:45.couldn't disagree more. If you have a starchy lardy cake and you need
:02:46. > :02:50.good custard or ice cream. The sorbet is lovely but it is like
:02:51. > :02:54.nothing in your mouth. I agree, it needs a much bolder statements to
:02:55. > :02:59.accompany it. A number of ingredients looking for a home. The
:03:00. > :03:03.end of the warp me was in a field hospital in the Netherlands, so I
:03:04. > :03:08.heard of street parties but I never witnessed them -- the end of the
:03:09. > :03:16.war. Let's hope we can make up for it. This makes up for it.
:03:17. > :03:20.Last up is Josh's street party, a hugely ambitious fleet consisting of
:03:21. > :03:24.five separate deserts, inspired by his Nan's memories of the day. With
:03:25. > :03:29.the clock ticking, it is time for him to bring together his elaborate
:03:30. > :03:37.stage, starting with Victoria sponges filled with burger mart
:03:38. > :03:43.cream and followed by spiced rice pudding with tweales, fruit cons
:03:44. > :03:47.topped with rhubarb and gooseberries, his Nan's favourite,
:03:48. > :03:59.jam and beef dripping sandwiches and, finally, a pot of tea. Please
:04:00. > :04:04.don't drop it! Street party. It is party time! My
:04:05. > :04:15.reaction is to applaud, I think, it is great. I have had better Victoria
:04:16. > :04:19.sponges. Could have cooked the rice pudding a bit more, but I was happy
:04:20. > :04:25.with it. The other disappointing thing is the rice pudding, it is
:04:26. > :04:30.stored. The sandwich is delicious, it is unusual. It is the grease of
:04:31. > :04:36.beef dripping. I rather like the jelly. I think it is completely
:04:37. > :04:39.style over content. To dream up a street party and presented on the
:04:40. > :04:48.table as it is here is quite remarkable. -- present it.
:04:49. > :04:58.Well, well commission, chefs, has it been a tough week? -- welcome.
:04:59. > :05:02.Totally exhausting. You have cooked great dishes but you want to know
:05:03. > :05:17.who is going through to the finals. So, I will tell you. That... Our
:05:18. > :05:23.winner is... MLE. Seriously? Well done, that is amazing.
:05:24. > :05:29.Right, time to answer some of your questions, each caller will help
:05:30. > :05:33.decide what Michael will be eating at the end of the show. Before we
:05:34. > :05:37.get onto the callers, hundreds of people have been asking why their
:05:38. > :05:44.cakes don't rise, can you answer the hundreds of phone calls up our
:05:45. > :05:47.system? All in one go! Choose a good recipe correct something like
:05:48. > :05:51.Victoria sandwich, make quite sure that you read through the recipe
:05:52. > :05:56.before you start, use the right ingredients and put them in the
:05:57. > :06:02.right sized tin. For a 4 egg quantity, eight inch, 20 centimetres
:06:03. > :06:09.sandwich tin, two of them. Now you know. Over to first corner. Kay from
:06:10. > :06:14.Sheffield, are you there? I am. What is your question? I have some
:06:15. > :06:19.amazing home-made sausages and I was looking for some ideas either for
:06:20. > :06:22.brunch or for dinner. I have made your Yorkshire pudding recipe which
:06:23. > :06:27.is brilliant, and I don't know if I could just add them in there to make
:06:28. > :06:32.toad in the hole or any other suggestions? Sausages, give us a
:06:33. > :06:37.recipe? I love home-made sausages. I would do toad in the hole, the
:06:38. > :06:41.secret is to get the fat heart, put the sausages in and cook them one
:06:42. > :06:47.side, turn them over so the brown side is on top and put them into
:06:48. > :06:52.this very hot and, and the batter, usual wonderful Yorkshire pudding,
:06:53. > :06:58.if you like. What about the sausages? I would seal them quickly
:06:59. > :07:06.in an oven proof dish, a few onions, cook gently, a touch of cream and a
:07:07. > :07:16.dash of wine, and cook it, reduce it. With mashed potato. That is to
:07:17. > :07:20.recipes! Double value. And food heaven food hell? Heaven, please.
:07:21. > :07:29.And the lives from West Yorkshire, your question? Mary, I want to know
:07:30. > :07:36.about this cons, I can never get them to rise, they always look like
:07:37. > :07:41.biscuits. -- about scones. It is like baking Question Time. Make sure
:07:42. > :07:44.the mixture is quite wet and you need extra baking powder as well as
:07:45. > :07:51.self raising flour but if it is wet and sticking to your hands, give it
:07:52. > :08:02.some needing and cut it in rounds and make them fairly deep before you
:08:03. > :08:06.start. Do you turn them over? I don't, put them on the tray almost
:08:07. > :08:09.touching, they all support each other, give them a glaze and put
:08:10. > :08:12.them in the oven, depending on size, for about ten minutes. A very hot
:08:13. > :08:18.oven. Is that what you do? Good, that is lucky. Food heaven or hell?
:08:19. > :08:25.It has to be heaven. Rachel, what is your question? It is another baking
:08:26. > :08:30.one, I want to know how to make the perfect Moran, because I never get
:08:31. > :08:37.them to work. You both have a recipe for a no rancour. Whisk the egg
:08:38. > :08:43.Whites, but use a mixture, until they look like clouds, on faster
:08:44. > :08:49.speed, and then add the sugar until it gets stiffer and stiffer and that
:08:50. > :08:55.is it. Michelle, you have made meringues on the show before --
:08:56. > :08:59.Michel. I make them the same way as you but I use egg Whites, so I
:09:00. > :09:06.separate my ex two or three days before I make my meringue because
:09:07. > :09:12.the egg white will hold better and then when I cook them can I put a
:09:13. > :09:18.thermometer inside the oven as well to make sure it is not too hot, not
:09:19. > :09:25.too cold, 90 to 105 Fahrenheit. What I say can work and I think you will
:09:26. > :09:28.get maybe 100%. I can see people checking all of the dates for the
:09:29. > :09:34.old ones! Would you like to see heaven or hell? In Yorkshire, food
:09:35. > :09:38.heaven, please. Right, it is time for the armoured
:09:39. > :09:44.challenge, guys, get to your positions. Paul Rankin is in the
:09:45. > :09:51.middle, 17.5 seconds. I think these guys will be pretty quick. Mary,
:09:52. > :09:57.have you been practising? No. You liar, you have balanced the budget.
:09:58. > :10:00.That is just getting ready. No pressure, three, two, one, though.
:10:01. > :10:06.-- though. You know he wrote a book on eggs? He
:10:07. > :10:19.did and he is very good at it. I don't have any pepper and salt, by
:10:20. > :10:35.the way. I don't either, it is too late. Thank you.
:10:36. > :10:49.Has he done his already? I don't believe in rushing an omelette. My
:10:50. > :10:53.grandchildren love omelettes for their tea. Of the slow you go, the
:10:54. > :10:59.less time I have at the end of the show. At the show. A bit of colour
:11:00. > :11:04.on that. The truthful. Do you really want to be to be truthful? It is the
:11:05. > :11:10.first time I have had an omelette I can eat for the last eight weeks.
:11:11. > :11:16.You will be able to eat Michelin star three in a minute. You need
:11:17. > :11:23.some seasoning. Look at this, he gave me this evening at the last
:11:24. > :11:33.minute. Right, this one... It still needs a bit of work! Mary... I know
:11:34. > :11:42.I am slow. Do you think you beat Paul Rankin? No, I think I am right
:11:43. > :11:51.down on the floor. You are not far-off, 52 points 86, next to
:11:52. > :11:59.Wolfgang Puck. I think I am in my normal range, 32-35. Maybe 36. You
:12:00. > :12:08.are quicker than 30 seconds. You did it in 27.48. You are definitely
:12:09. > :12:13.getting quicker. So two omelettes I could taste. Will Michael heaven? It
:12:14. > :12:17.is looking good so far. Or the food hell, turkey with butternut squash.
:12:18. > :12:23.They will make their choices while the catch-up with the too greedy
:12:24. > :12:27.Italians, Antonia Carluccio and Contaldo, looking at the influence
:12:28. > :12:31.other cuisines have on Italian cooking. They start looking for
:12:32. > :12:45.inspiration at a local food market. Enjoy this one.
:12:46. > :12:54.Not only the best German dishes, but French cooking too has made its way
:12:55. > :13:00.into Italian cuisine. We were ruled by the French for more than 800
:13:01. > :13:05.years. They left a legacy everywhere in the region's capital, Turin. It
:13:06. > :13:11.is there in the language, the wide boulevards and the architecture.
:13:12. > :13:17.This is a market in the heart of Turin. As a treat, my mother would
:13:18. > :13:22.take me by train to Turin and we would come to this market. But we
:13:23. > :13:29.have been away from Italy for a long time. This market is changing. When
:13:30. > :13:35.I was a small boy, I remember people from the south of Italy but nobody
:13:36. > :13:39.from abroad. Now there are Africans, Eastern European and Chinese. Not
:13:40. > :13:44.surprising, today, immigrants make up more than 14% of Turin's
:13:45. > :13:49.population. And there is loads of stuff here even I don't recognise.
:13:50. > :13:53.But these wonderful new vegetables are not popular with everyone.
:13:54. > :14:01.Several Italian cities have banned ethnic restaurants or take aways
:14:02. > :14:18.from opening inside the city walls. We have come to see a Chinese farm
:14:19. > :14:23.just outside Turin. That is Linda. Come sta, Linda? She is the
:14:24. > :14:34.translator. Can you speak Chinese? I can always try. Tell me how to say
:14:35. > :14:46.good morning in Chinese. SHE TRANSLATES
:14:47. > :14:52.As always, Gennaro and I are hungry, what a perfect place to be.
:14:53. > :14:56.It is not yellow, but it is white. You can see the milk, still. It
:14:57. > :15:10.tastes of flowers. Tasted. I will tasted as well. This
:15:11. > :15:13.wonderful farm has so much to offer, but it may not be here for long.
:15:14. > :15:20.Right-wing politicians are threatening to close it down. We
:15:21. > :15:27.have a lot here. Who is going to carry it? You me? We're carrying it
:15:28. > :15:35.together. You know what, leave it. I carry much better than you! You're
:15:36. > :15:42.stronger. It was always you. What do you mean, always my task. We believe
:15:43. > :15:47.the Italian culture is strong enough. To prove it, I'm going to
:15:48. > :15:54.use a ginger from the Chinese farm to spice up one of my favourite
:15:55. > :15:59.Italian dishes. What are you cooking? I'm going to
:16:00. > :16:07.cook this fantastic pork which is cooked with ginger. You need a
:16:08. > :16:20.little help. You know what, do me a favour? I'm going to have some olive
:16:21. > :16:25.oil and some pancetta or bacon. You have pancetta inside. You seal the
:16:26. > :16:33.pancetta in the same way you flavour as well the oil which is inside. And
:16:34. > :16:40.then you move it. You don't want it to burn the pancetta. The smell is
:16:41. > :16:46.wonderful. Do you want to do me a favour? Yes. Can you peel this
:16:47. > :16:51.carrot for me? I have a fantastic fillet of pork which I'm going to
:16:52. > :16:59.season it properly. Make sure that everything goes in well. And then
:17:00. > :17:04.get the pork inside. You seal it properly. Really nice. This is the
:17:05. > :17:10.best part of it. I will add a couple of cloves of garlic. I will just
:17:11. > :17:22.crush them a little bit. Four tablespoons of honey and then the
:17:23. > :17:28.ginger. A few slices of ginger. Fantastic. Then the pancetta goes
:17:29. > :17:35.inside. It helps the flavour. And then after that, pork and rosemary
:17:36. > :17:40.and then you have a little bit of stock which is enough. And what
:17:41. > :17:44.stock is it? It can be any kind of stock. This particular one, it is
:17:45. > :17:48.vegetable stockment you can have chicken stock. Beef stock. Please
:17:49. > :17:55.yourself and then you have a carrot which Antonio cut. We have shallots.
:17:56. > :18:01.Cut them this half. And then parsnips work so well.
:18:02. > :18:11.Unfortunately, do you know what, in Italy we call them white carrots.
:18:12. > :18:23.Why not use the fantastic pumpkins? Cook the vegetables. Remove the
:18:24. > :18:28.vegetables. Cook the pork. Before you serve it, put the vek tables
:18:29. > :18:35.inside. -- vegetables inside. You mean everything together? Yes. Come
:18:36. > :18:43.on. My goodness. I will go to my bench and eat a pear! And this is
:18:44. > :18:52.simple, quick, Italian food. One of these days, I don't know what I'm
:18:53. > :18:59.going to do! The pear tastes wonderful. Yes, thank you.
:19:00. > :19:13.One-and-a-half hours, and it's ready. I'm going to remove it. All
:19:14. > :19:20.the vegetables. You see, Antonio, is just like a baby. As soon as he
:19:21. > :19:31.wakes up, I have to start to feed him. It is nice and white inside. It
:19:32. > :19:43.is very hot. You can see see how thick this is. Put this on top.
:19:44. > :19:51.Antonio? Finally. Finally. I think you have been asleep for nearly an
:19:52. > :19:52.hour. That's good! For one hour I was liberated of you. That's
:19:53. > :20:13.wonderful! I'm impressed. It's very good. Well
:20:14. > :20:21.done. I only have to say, "Well done."
:20:22. > :20:35.Will Michael be facing food heaven or food hell? You have good fillet
:20:36. > :20:41.of beef lined up. Red cabbage and nice sauce or fondant potatoes or
:20:42. > :20:51.food hell that is big lump, turkey. A big lump. Stuffed with mushrooms
:20:52. > :20:55.and breadcrumbs. It was 5-0, these guys wanted roast beef and Yorkshire
:20:56. > :21:02.pudding. Move the turkey out of the way, please people. I'm going to
:21:03. > :21:10.pass these on and do the Yorkshire puddings. Eight eggs and a pint of
:21:11. > :21:16.milk. Eight eggs, eight ounces of flour and a pint of milk. Take the
:21:17. > :21:20.chopped potatoes and put them in butter and stock for this one. I'm
:21:21. > :21:26.going to get the beef on as well. The cabbage on for that one. The
:21:27. > :21:33.beef we'll just season like that. A bit of salt and a bit of pepper over
:21:34. > :21:38.the top. We finish with Mary soon and you haven't started We're nearly
:21:39. > :21:46.there! I'll quickly wash my hands and get
:21:47. > :21:56.that started. Watching the show last week she said, "He doesn't half use
:21:57. > :22:02.a lot of butter." That wasn't me. I just use a little bit more than
:22:03. > :22:08.normal: I'm going to cook my Yorkshire puddings in dripping. Now
:22:09. > :22:17.the French are invading the UK and are bringing duck fat with them.
:22:18. > :22:26.He's ignoring us anyway. Eight eggs is a lot. Eight eggs, eight ounces
:22:27. > :22:32.of flour and a pint of milk. I love that red cabbage. Braced red cabbage
:22:33. > :22:36.and we brace it with red wine. A little bit of red currant jelly.
:22:37. > :22:41.That will give it a lovely shine, won't it? A little bit of sherry
:22:42. > :22:52.vinegar and spice, cloves, cinnamon, brown sugar and then a good bit more
:22:53. > :22:57.red wine as well. If you think that's bad wait until the end of the
:22:58. > :23:01.beef because there is more going in here as well. Out of all the people
:23:02. > :23:04.that you interviewed and all the people I was watching yesterday, one
:23:05. > :23:07.group that I find sort of fascinating particularly to
:23:08. > :23:12.interview on here because I have only done 400 interviews on this
:23:13. > :23:17.show, I find comedians actually difficult to interview? You can't
:23:18. > :23:24.interview them. You can only lead them on. Crank them up. Crank them
:23:25. > :23:29.up? Absolutely. You crank the handle and away they go and you just hope
:23:30. > :23:34.they are on form. I watched an interview you did with Tommy Cooper,
:23:35. > :23:45.one guy that hardly never interviewed, but there were moments
:23:46. > :23:51.in there that were surreal. : He came on with evening dress and he
:23:52. > :23:52.walked on the show and he had the suit, but a pair of chicken legs on.
:23:53. > :23:58.LAUGHTER If you were approached by a man you
:23:59. > :24:04.had never seen before with chicken legs, I couldn't stop laughing. They
:24:05. > :24:08.want to wrong foot you so they have a situation they can exploit and
:24:09. > :24:13.that's when they get to work. I'm going to put the beef in here and
:24:14. > :24:19.the potatoes are already on. You have stock and butter and garlic,
:24:20. > :24:25.fresh thyme. These are fondant potatoes and cook these for 30 or 40
:24:26. > :24:35.minutes. We need to seal this off with a little bit of butter. And
:24:36. > :24:40.then we have got our Yorkshire puddings, eight eggs, eight ounces
:24:41. > :24:45.of flour and a pint of milk and make it the day before. I know these lot
:24:46. > :24:52.have been tweaking my recipe. Mary, can you peel me the carrot, please.
:24:53. > :24:58.Why do you make it the night before? You need to allow the mixture to
:24:59. > :25:03.rest and pour it into the moulds. The oven is set quite high. I can
:25:04. > :25:10.tell Mary is not agreeing with me. This is my old granny's recipe.
:25:11. > :25:14.Stick it in the oven and close the oven door. Leave it for 30 minutes.
:25:15. > :25:20.After 10 minutes, open the oven door slightly and it let's the steam out
:25:21. > :25:28.and turn the oven down after 20 minutes and cook them for another 20
:25:29. > :25:40.minutes. The beef is cooking over here. Here we are. Salt in the
:25:41. > :25:44.braced red cabbage. Now, the Frenchman's going to cook this
:25:45. > :25:53.slightly more well done than he would like! Yes. They like raw meat.
:25:54. > :26:02.You like your beef well done? Not too well done. I don't like it to be
:26:03. > :26:06.red in the middle. You don't like it how the French like it, with a pulse
:26:07. > :26:13.still! I'm coming, chef. I'm coming. We've
:26:14. > :26:18.got our Yorkshire puddings. These potatoes, literally you just stick
:26:19. > :26:26.them in and you can cover them over if you want, but they seal up
:26:27. > :26:34.nicely. They are looking nice. If you can slice the beef. I will do
:26:35. > :26:40.that. I will get a plate. I'm dancing like Fred Astaire here!
:26:41. > :26:43.I was reading about you. The one person you wanted to interview, but
:26:44. > :26:49.never got the chance was Frank Sinatra. One of my greatest heroes.
:26:50. > :26:56.The greatest singer of the 20th century and a great big star. Got to
:26:57. > :27:08.meet him once, but I never got him on the show. He didn't need it. A
:27:09. > :27:22.huge, huge star. The interviewer said, "This is Michael Parkinson." I
:27:23. > :27:29.went to Sinatra and said, "Thank you for inviting me." He said, "Thank
:27:30. > :27:34.you, David." But he would have been the one. You have got a big
:27:35. > :27:39.appetite. That's all for you. A bit of sauce over the top. Are you
:27:40. > :28:04.calling it sauce or gravy? It is gravy. Yorkshire is gravy, isn't z
:28:05. > :28:14.isn't it? -- isn't it? You don't have it in Yorkshire.
:28:15. > :28:21.What does the future hold for Sir Michael Parkinson now then? A long
:28:22. > :28:24.lie down after this! LAUGHTER
:28:25. > :28:29.I have enjoyed it so much. It has been wonderful. This is my idea of
:28:30. > :28:33.heaven actually. Is it? I like chefs. They work hard and they're
:28:34. > :28:38.bright and they get to bed late and are up early the next morning. No,
:28:39. > :28:44.but having a restaurant, people take things for granted. I see how hard
:28:45. > :28:51.they work. That's all for today on Saturday Kitchen Live. Remember all
:28:52. > :28:57.the recipes are on our website. Don't forget tomorrow, we're back at
:28:58. > :28:59.10am with Best Bites and we're at the same time next week. Have a
:29:00. > :29:02.great week.