27/10/2012

:00:04. > :00:12.research. Little sign of the ceasefire holding in Syria.

:00:12. > :00:20.Opposition activists say nearly 150 people died on the first day of

:00:20. > :00:24.batteries. Tropical storm Sunday looks the sector's turn into a

:00:24. > :00:30.major storm. And as wintry conditions hit

:00:30. > :00:40.Britain, councils insist they are ready for winter of. 70 years on, a

:00:40. > :01:04.

:01:04. > :01:09.service will be held in Westminster Atle. What do you have? I am

:01:09. > :01:16.cooking Bunny Chow. It is not Bunny. It's a lamb curry from South Africa.

:01:16. > :01:26.And the flavouring was this, what is the predominant flavour? It is

:01:26. > :01:36.

:01:36. > :01:43.south Indian. 6 A Jersey rock with an oyster mayonnaise A rock? Why

:01:43. > :01:47.would you be doing that? Because you told me to. The idea is of

:01:47. > :01:54.bringing the beach into the restaurant and serving it on this

:01:54. > :02:00.Jersey rock and using oysters to make a mayonnaise. I have a man who

:02:00. > :02:07.gets local seaweed for me. On a rock. Two great recipes to look --

:02:07. > :02:11.look forward to. Today's episodes are from Rick Stein and Rachel Khoo.

:02:11. > :02:19.Our special guest is one of the invais of the British comedy. It is

:02:19. > :02:22.fair to say she is a national treasure. It is the fabulous Dawn

:02:22. > :02:29.French. Great to have you on the show. Round of applause. We have

:02:29. > :02:34.been looking forward to having you on. Welcome to the show. I am here!

:02:34. > :02:41.How do the dishes sound? Delicious. I am scared of the langoustine, is

:02:41. > :02:44.that how you say it? Yes. I had a bit of a run in with shellfish. Are

:02:44. > :02:50.they shellfish? I think they are. Yes, they have shells. When I was a

:02:50. > :02:54.kid, when I was about six and I lived in Cyprus, somebody gave me

:02:54. > :03:00.shellfish and soon after that I was in the hospital. We have you

:03:00. > :03:03.something lined up instead. Have you? OK. Good. The end of the

:03:03. > :03:10.programme today, I will cook food heaven or food hell. Something

:03:10. > :03:16.based on your favourite greed yend or your nightmare ingredient: --

:03:16. > :03:22.ingredient. So, food heaven, an unusual one, with the help of two

:03:22. > :03:28.Michelin star chefs, so food heaven, what would it be? Without a doubt,

:03:28. > :03:33.Cornish pasty. Sorry about that. But for me, that is completely

:03:33. > :03:37.evocative of my childhood, it is what I would like to eat every day

:03:37. > :03:44.if I could. Really? I would. I really would. It is everything I

:03:44. > :03:48.love. And it is, it is very filling, it has an amazing history, do you

:03:49. > :03:55.know about that I know you can't call it a Cornish pasty when we

:03:55. > :04:00.make it here. We will call it a different pasty. Cornish are

:04:00. > :04:03.particular about what it is, not just the placing of the

:04:03. > :04:09.geographical placing but what is allowed in. I think we will get

:04:09. > :04:14.lots of calls later. What about food hell? Food hell, you know, I

:04:14. > :04:23.know I should like these things but I don't like anything that with

:04:23. > :04:28.tentacles and rubbery things. and octopus? Yes. It is pasty or

:04:28. > :04:32.squid for Dawn's food heaven. I am going to make a Cornish pasty but I

:04:32. > :04:36.can't call ate Cornish pasty, I will call it a traditional Cornish

:04:37. > :04:43.pasty recipe but you can't call it a Cornish pasty. I am going to make

:04:43. > :04:47.a filling out of beef, potato, swede, onion, it is gently baked in

:04:47. > :04:52.that pace tri, it is served with a simple green salad on the side. I

:04:52. > :04:58.could get gravey. No gravy is necessary. That is wrong. A bit of

:04:58. > :05:05.salad or Dawn could be facing food hell. Squid. It is seasoned and

:05:05. > :05:11.seared in a hot pan. It is served with a Japanese style ponzu

:05:11. > :05:16.dressing and watercress on the side. That sounds delicious for somebody

:05:16. > :05:26.else. See which one she gets. If you would like to ask a question

:05:26. > :05:26.

:05:26. > :05:31.call this number. If I do get to speak to you I will ask you whether

:05:31. > :05:34.Dawn should be getting food heaven or hell. How you with Indian

:05:34. > :05:40.cooking? Delicious. I have never cooked it myself but delighted to

:05:40. > :05:50.eat it. Waiting at the hobs is the king of curry, Atul Kochhar. Great

:05:50. > :05:53.

:05:53. > :06:00.one? It is indeed. It is a Bunny Chow, which is a South African -

:06:00. > :06:03.can I borrow some oil from here. Bunny Chow? Yes. It has a lot of

:06:03. > :06:08.history and heritage. Indian workers were brought in for the

:06:08. > :06:12.plantation in South Africa. They brought a piece of India with them,

:06:12. > :06:18.the culture, their cuisine, they started this and obviously, there

:06:18. > :06:25.have been South African infusions in this. So I am going to start

:06:25. > :06:32.with spice, cumin, fennel. Star anise and bayleaf. I assume they

:06:32. > :06:35.vary from country to country in a curry, but this one in particular.

:06:35. > :06:40.It does. Something like star anise and fennel we would not normally

:06:40. > :06:44.use it together. We woulds use star anise or fennel. But they are both

:06:45. > :06:49.used together. It shows there is a huge infusion of different culture,

:06:49. > :06:55.because South Africa had a lot of people from the far east. China,

:06:55. > :06:59.and also Africa. So, they have had all the influences mixed over.

:06:59. > :07:08.Different kind of foods have come out. Another great dish in South

:07:08. > :07:16.Africa is called bab uti. It is like a baked meat custard. You have

:07:16. > :07:21.really sold that one! A meat custard. It sound horrible but it

:07:21. > :07:26.tastes delicious. Oil has to be hot before you throw the spices in.

:07:26. > :07:32.you could pick whichary area you think this could originate from,

:07:32. > :07:39.the south? You are spot on. Because a lot of workers were brought in

:07:39. > :07:44.from south India, and that is how curry leave, fennel, cinnamon, all

:07:44. > :07:51.these things come from. They use it really well. Once the onion is in

:07:51. > :07:55.add a pinch of salt so the onions lose the water fairly quickly.

:07:55. > :08:00.a lot of Indian curry, Dawn was onable learning thousand make one,

:08:00. > :08:06.you brown off the onions quite a lot. Yes, you have to, well, if you

:08:06. > :08:13.want to cook Indian food, you have to know your onions, that is all I

:08:13. > :08:16.say! You, there are three clear stage, transluscent, mid brown and

:08:16. > :08:20.deep brown. Depending on that we decide the colour of the curry.

:08:20. > :08:26.This one, we need to colour it to transluscent. Once the onion is at

:08:26. > :08:33.this stage, which is a good stage, South African curry powder which

:08:33. > :08:40.has... South African curry powder? Yes, fennel, black pepper, chilli,

:08:40. > :08:45.so two table spoons of that for about a kilo of meat. So far so

:08:45. > :08:50.good? Loving it. Once the spices have gone in add the tomato,

:08:50. > :08:54.because you don't want your spice powder to burn. Now, often with a

:08:54. > :08:59.lot of curries and particularly stews you brown off the meat, apart

:08:59. > :09:04.from Irish stew, but you are not browning the meat. I was amazing

:09:04. > :09:08.when I stumbled on this recipe, I learned it from somebody in South

:09:08. > :09:14.Africa, and tomato goes in fist, you would brown the meat and half

:09:14. > :09:17.cook it before you add the tomatoes, other wise the acid from the

:09:17. > :09:21.tomatoes wouldn't let the meat cook properly. I guess this is one of

:09:21. > :09:24.those where it needs to be cooked slowly over a period of time.

:09:25. > :09:28.Because it is slow cooking I recommend the whole leg of lamb or

:09:28. > :09:36.shoulder would be amazing in this. At this stage, I will add the meat

:09:36. > :09:43.as well. And I will remember to wash my hands. Garlic as well..

:09:43. > :09:50.That has been trimmed this meat a little bit. Yes stkpwhrvings.

:09:50. > :09:55.not too fatty. You don't use too many fatty pieces in Indian-style

:09:55. > :10:01.food. You seal the meat lightly. We can add a bit of water. Salt needs

:10:01. > :10:05.to go in now. Every time I see you, you have got things in the pipeline

:10:06. > :10:10.this is, I mean your travels were, what, to get inspiration for your

:10:10. > :10:16.book? This was, I should have mention on the go, actually, my

:10:16. > :10:22.book, which comes out in March, curries of the world, my favourite

:10:22. > :10:27.curries of the world. Nicely done. Well, had to use the opportunity!

:10:27. > :10:30.It comes out in March. I will add some water, James, here. But also

:10:30. > :10:37.as well as that, you are setting up another restaurant of yours. That

:10:37. > :10:45.is true, I am setting up a restaurant, again, I'm going to

:10:45. > :10:50.plug it, but it my first book Indian Essence. Sorry, I am

:10:50. > :10:55.shameless. You are not at all sorry. I'm not. Dawn there is only a small

:10:55. > :11:01.portion of coursery for you! Giner and garlic. I will let this cook

:11:02. > :11:07.for about half an hour. You have these to go in? Do you want those

:11:07. > :11:12.to go in. You cook that for half an hour with the lid on. And then fut

:11:12. > :11:16.potatoes in. Then put the potatos in. They would cook for another 20

:11:16. > :11:22.odd minutes. I will leave do you that bit. On your travel, the, what

:11:22. > :11:29.is the main difference between the curries? I assume there is masses.

:11:29. > :11:35.Huge difference, if you take it - if you take it from far east, to

:11:35. > :11:39.India, to crib yarpbgs it is all kind of -- Caribbean, it is a

:11:39. > :11:45.changed scenario, people would use curries, inspired from India, but

:11:45. > :11:51.use their own local ingredients as well na. Is what is the amazing

:11:51. > :12:01.part. So in the Caribbean where they would use all spice, they

:12:01. > :12:04.

:12:04. > :12:09.would use... Old Spice? ALL Spice. I knew people from Yorkshire speak

:12:09. > :12:15.different. They use parsley and thyme. This was... Where is the

:12:15. > :12:22.best curry to be found in England. We had a guest last week who said

:12:22. > :12:30.where it was to be found. I would say Leicester. Leicester? I would

:12:30. > :12:37.say Birmingham. I am a Birmingham boy.. I would say Birmingham as

:12:38. > :12:45.well. Leicester is pretty good. This This was with the first Indian

:12:45. > :12:55.takeaway. I need lime also chef. am doing that. There you go. If you

:12:55. > :13:11.

:13:11. > :13:15.could like to ask a question call Can I ask you something that occurs

:13:15. > :13:23.to me what is the worst mistake people make when they are making a

:13:23. > :13:29.curry then? I think they try to put too many spices, too quickly. With

:13:29. > :13:33.the spice, you have to remember, that it is only seasoning. And the

:13:33. > :13:38.bigger quantity doesn't make better curry. Or better food. So use as

:13:38. > :13:48.much as salt-and-pepper, that is what I would always say. What is

:13:48. > :13:49.

:13:49. > :13:55.going on here? This is the bred. It is the first Indian takeaway. I am

:13:55. > :14:02.making Dawn happy. When the Indian labourers came to work in the field,

:14:02. > :14:07.they didn't have takeaway container, and somebody came up with this idea

:14:07. > :14:13.of using bred, so they can take it to the field. So the bread will be

:14:13. > :14:19.soaked up. With all the juices. That is amazing. Still they will be

:14:19. > :14:25.able to have a good nourishment. You have turned it to a Michelin

:14:25. > :14:31.starred dish with a bit of -- coriander. This is how they serve

:14:31. > :14:41.it. I have eaten it in this form. It love it. What is it? Bunny Chow

:14:41. > :14:43.

:14:43. > :14:51.Odour ban. The difference between that and that is 28 quid. A bit of

:14:51. > :14:59.coriander cress. You get to dive into this. Wow! Half a loaf of

:14:59. > :15:06.bread with a curry inside it. a great idea. Forget the knife and

:15:06. > :15:13.fork, tear the bread.. What do you think? Tear it like this? Oh my

:15:13. > :15:19.gosh. You have torn it a bit too much. I am going back. Look at this.

:15:19. > :15:28.Would that in the bread always be served with lamb, or... Originally

:15:28. > :15:38.it was served with beef. -- vegetables. Later people introduced

:15:38. > :15:40.

:15:40. > :15:44.beef and lamb and what not. This is a huge piece I have here. Go for it.

:15:44. > :15:54.Just nod. We need some wine to go with this. We sent Peter to Essex.

:15:54. > :15:57.

:15:57. > :16:01.Go with it? It is the week of the Colchester oyster feast so what

:16:01. > :16:06.better time to be in these world famous oyster lakes. I am not just

:16:06. > :16:16.here for the tasty natives ch I need to head into town to find

:16:16. > :16:16.

:16:16. > :16:20.great wines to go with today's dishes. The lamb is belly filling

:16:20. > :16:25.street food with a bit of theatre and a great story behind it. We

:16:25. > :16:30.need a red wine for that succulent lamb, and dishes that use fragrant

:16:30. > :16:35.spice, it is best to keep things simple and juicy. That said here,

:16:35. > :16:41.we need a bit of fruit richness and ripeness, to act like chutney on

:16:41. > :16:45.the plate. With all that in mind we could go for gorgeous spicy

:16:46. > :16:51.Lebanese red. In keeping with the dish I found us something

:16:51. > :16:59.affordable and totally delicious. It is the wonderful Negroamaro from

:16:59. > :17:05.Italy. If you translate it, the name of this grape, it means black

:17:05. > :17:10.and bitter. Now this wine has a bit of substance but it is so well made

:17:10. > :17:15.it is soft and approachable. When you smell it, it is scented and

:17:15. > :17:19.sunkissed, and inviting. Just like this dish. That is perfect. You get

:17:19. > :17:24.a bit of freshness, and a nip of Tannin, which we need to cut

:17:24. > :17:30.through the rich tons of meat. It is also soft and juicy and plump,

:17:30. > :17:34.which we need to add that bit of fruit weight and to work with the

:17:34. > :17:40.tomatoes. Finally you get an earthy richness to pick on the potato and

:17:41. > :17:46.cumin. So this is a real find. It is full of heartwarming satisfying

:17:46. > :17:50.flavours, just like your beautiful flavours, just like your beautiful

:17:50. > :17:56.Bunny Chow. Enjoy. We certainly are of. What do you think of the wine,

:17:56. > :18:01.it is a great combination? Spot on. Medium bodied. Fruity, that is all

:18:01. > :18:05.you want with this kind of curry. It goes really well. Often I would

:18:05. > :18:09.choose a beer, but that is, what a great combination. That is

:18:09. > :18:14.delicious. Happy with the food? Great way to serve it. Normally go

:18:14. > :18:19.with the beer, not the red wine. His version of Cornish masti. Mark

:18:19. > :18:24.has a stunning sea food dish. Remind us what it is. It is on a

:18:24. > :18:29.pebble. Pebble, rock, it is is a rock from Jersey and it has got a

:18:29. > :18:32.seared langoustines on. Oyster mayonnaise and foraged seaweed.

:18:32. > :18:36.looks fantastic. Let us find out where Rick Stein has gone on his

:18:36. > :18:46.tour of Spain. He is up in the mountains and having a go at the

:18:46. > :19:06.

:19:06. > :19:12.It was the mountains that defeated them. They had large... Well, that

:19:12. > :19:18.and the rebellious spirit of the people who were widely known as

:19:18. > :19:21.fierce fighters. One Spanish writer on a journey from the plains to the

:19:21. > :19:31.Atlantic, described it as like entering the threshold of a

:19:31. > :19:37.

:19:37. > :19:47.My knowledge of Spanish is OK in the food department. I can get all

:19:47. > :20:01.

:20:01. > :20:04.The chef at Casa Poli and he's going to make

:20:04. > :20:06.When I was looking down the list of dishes from Asturias,

:20:06. > :20:07.this one really caught my attention

:20:07. > :20:09.because we don't do a lot of fish with cider back at home

:20:09. > :20:10.but, of course, they do here

:20:10. > :20:11.and I think this is the most famous- fish-in-cider dish,

:20:11. > :20:14.isn't it, Luis, very famous?

:20:14. > :20:16.Si, yes, it's muy famous.

:20:16. > :20:20.This is a typical way of cooking here in northern Spain.

:20:20. > :20:23.It reminds me of classic and basic French provincial cooking.

:20:23. > :20:26.We're not all that far from the border with France

:20:26. > :20:28.and so I bet there's been

:20:28. > :20:31.a little crossover of influences here over the years.

:20:31. > :20:36.There's fried onions, olive oil and flour to make a rue

:20:36. > :20:38.and then Luis adds fish stock

:20:38. > :20:44.and, on a low heat, he gently thickens it and cooks out the floor.

:20:44. > :20:47.I feel really privileged making these series

:20:47. > :20:50.because it is about coming into the- kitchens in somewhere like Spain,

:20:50. > :20:54.particularly where the food is really simple

:20:54. > :20:56.and just seeing what the telling details are.

:20:57. > :21:00.Once you see something like that, like the degree he cooks the onion,

:21:00. > :21:04.like turning off the heat before he- adds the flour so it doesn't burn,

:21:04. > :21:08.those are all the details you don't really get in recipes.

:21:08. > :21:11.Now he puts in some Asturian cider.

:21:11. > :21:13.This is really sharp and dry

:21:13. > :21:19.which will give the sauce a touch of acidity.

:21:19. > :21:21.And then he puts in fresh peas, but I suspect,

:21:21. > :21:24.given the right time of year,

:21:24. > :21:27.he could easily have used wild asparagus or tiny broad beans.

:21:27. > :21:29.Time to taste.

:21:29. > :21:32.Very acid. Very acid.

:21:32. > :21:34.But now with the sugar. OK. Mmm.

:21:34. > :21:35.HE SPEAKS SPANISH

:21:36. > :21:38.OK.

:21:38. > :21:43.I think this is a seriously handy thing to know.

:21:43. > :21:45.I'll make sure my chefs get to see this.

:21:45. > :21:49.A really simple way, even with this huge knife,

:21:49. > :21:51.to cut hake into bone free steaks.

:21:51. > :21:55.He's actually cutting the bone out of each one of these steaks

:21:55. > :21:58.and just pulling it out. I've never seen that done before.

:21:58. > :22:01.It'd be quite easy to do with hake

:22:01. > :22:04.because they have a sort of plate structure around here

:22:04. > :22:07.rather than bone, so you can get them out easily

:22:07. > :22:10.but it produces a really nice, neat fillet of fish.

:22:10. > :22:14.Now you can see what I mean about poaching in a pre-made sauce.

:22:14. > :22:17.You put this on a stove with the minimum of heat

:22:17. > :22:20.and the fish adds flavour to the sauce.

:22:20. > :22:23.In fact, this area of Spain along with the Galicia,

:22:23. > :22:26.Cantabria and the Basque country is known as the Land of Sauces.

:22:26. > :22:31.In go clams, then some gambas, these large prawns.

:22:31. > :22:34.They'll cook in seconds, really.

:22:34. > :22:37.Then, finally, the fish is knapped with the sauce

:22:37. > :22:41.and finished off with a sprinkling of saffron.

:22:41. > :22:45.That's a new one on me, I've never used it as a garnish before

:22:45. > :22:47.and I don't think I will, but when in Rome...

:22:48. > :22:54.Please. Very tasty. Love to.

:22:54. > :22:56.Perfect way of doing the fish.

:22:57. > :23:00.And thank you very much.

:23:00. > :23:10.Mmm. Can't stop eating here!

:23:10. > :23:10.

:23:10. > :23:51.Apology for the loss of subtitles for 41 seconds

:23:51. > :23:57.Another iconic dish and one I've cooked many times, is patatas bravas.

:23:57. > :23:59.It's a dish popular all over Spain and I love it.

:23:59. > :24:01.Boil some potatoes and drain them.

:24:02. > :24:05.Then fry a couple of onions with a clove or two of garlic.

:24:05. > :24:09.Cook till soft and add pimenton.

:24:09. > :24:13.Well, this is another one that's looking like the Spanish flag. I just can't get over it.

:24:13. > :24:19.It's just these colours, the colours of Spain in the flag and in the food.

:24:19. > :24:22.Actually this is, er, bravas sauce, patatas bravas.

:24:22. > :24:25.It doesn't actually mean "brave potatoes".

:24:25. > :24:28.It means sort of, er, fierce potatoes.

:24:28. > :24:32.I think like the Cornish say, it's a brave old storm or it's, it's brave and hot.

:24:32. > :24:35.It means it's fiercely hot and this is fiercely hot, too.

:24:35. > :24:38.I've just put loads of chilli in there.

:24:38. > :24:41.Now I put in chopped tomatoes, tinned are OK,

:24:41. > :24:46.and then a bit of water and three or four dried bay leaves.

:24:46. > :24:53.Some sea salt and to balance that, some sugar.

:24:53. > :24:57.A splash or two of sherry vinegar, I love sherry vinegar,

:24:57. > :25:01.and that as far as the sauce is concerned, is it.

:25:01. > :25:08.All that remains is to saute those parboiled potatoes in olive oil.

:25:08. > :25:16.I had a feeling that shortly after Columbus brought back these things like tomatoes, potatoes, chillies,

:25:16. > :25:23.little cafes opened mainly in Seville serving up the food of the Americas,

:25:23. > :25:29.and I wouldn't mind betting that dishes like this were on the menu, obviously minus the food processor.

:25:30. > :25:34.What better way of showcasing the vegetables and spices of the New World.

:25:34. > :25:37.What did we do without tomatoes?

:25:37. > :25:47.Did we all live on turnips like Baldrick in Blackadder?

:25:47. > :25:49.

:25:49. > :25:49.GGG

:25:49. > :25:50.PPP

:25:50. > :25:53.

:25:53. > :25:53.Than

:25:53. > :25:53.Than --

:25:54. > :25:55.$:/ENDFEED

:25:55. > :25:56.Than -- thanks

:25:56. > :25:57.Than -- thanks rick.

:25:57. > :26:00.Than -- thanks rick. I

:26:00. > :26:05.Than -- thanks rick. I am going to cook pumpkin. I won't carve it into

:26:05. > :26:11.a lantern, I will leave that to Blue Peter. I am going to show you

:26:11. > :26:15.to cook it and prepare it. This is a carving pumpkin. The origin of

:26:15. > :26:20.carving vegetables is thought to carving vegetables is thought to

:26:20. > :26:24.have come from Ireland. Then the Americans started it in 1830 that

:26:24. > :26:31.picked it and it has gone to what it is now. So this is a carving

:26:31. > :26:35.pumpkin. If I cut it in half, you can see the difference in texture.

:26:35. > :26:42.Certainly, the large sort of hole in the middle which is great for

:26:42. > :26:46.carving. This is a big pumpkin. Can you have a vegetable allotment or

:26:46. > :26:51.certainly a compost heap. These grow fantastic in compost heaps.

:26:51. > :26:56.What we are going to do is peel it. But it is easier to peel with a

:26:56. > :27:00.knife than it is with a peeler. You can have a go with a peeler but you

:27:00. > :27:04.just need to remove it. This is brilliant roasted. I am going to

:27:05. > :27:08.turn it into a quick soup, which is done in about five minutes, this

:27:08. > :27:13.entire thing. We will remove the seeds, because we will use those

:27:13. > :27:19.later. Then all we do quickly is heet up a pan. You will see how

:27:19. > :27:23.quick this is. -- heat up. You need to thinly slice it. You see the

:27:23. > :27:28.colour is fantastic. But like I said, it is brilliant roasted. If

:27:29. > :27:34.you roast chunks it is wonderful. It is great salt roasted, but if

:27:34. > :27:40.you allow it to cool down, it makes a brilliant puree, and you can use

:27:40. > :27:47.that to fill ravioli, you can use it to flavour ice-cream. Can you?

:27:47. > :27:53.Pumpkin ice-cream is delicious. You flavour it with ginger and stuff.

:27:53. > :27:57.Ginger and almonds go well with pumpkin. We will chop this up nice

:27:57. > :28:01.and quickly. Then we have some stock here, you just throw that in,

:28:01. > :28:05.brown vegetable stock. Do you think you could get hold of pumpkin like

:28:05. > :28:11.that in a supermarket. You buy them in the supermarket. You have to be

:28:11. > :28:16.quick, because they will run out by the weekend. I have only seen the

:28:16. > :28:21.other ones. You should be able to get the big once. I will put in

:28:21. > :28:26.garlic and onion, a bit like Atul Kochhar's dish. I am not going to

:28:26. > :28:31.brown the veg. It gets thrown in. It is a simple and quick soup. I

:28:31. > :28:36.want to a cook it in real time. We get that boiling. Then I will puree

:28:36. > :28:41.it with cream after about three or four minutes. We talked about

:28:41. > :28:46.Cornish pasty while we were watching Rick Stein. That is your

:28:46. > :28:50.home place. It is. That is why you like it so much. I was born in

:28:50. > :28:56.Wales because my dad was posted there. He was in the RAF. My family

:28:56. > :29:04.are all West Country. Half of the family are from Devon, from

:29:04. > :29:10.Plymouth, and the other half... What are they? Jann, rs. That is

:29:10. > :29:15.what you call them. So it is tricky. It is tricky cooking Cornish pasty

:29:15. > :29:21.on air. We have had calls saying you don't serve it with salad.

:29:21. > :29:27.thought that was a posh thing you did. You don't do gravy either. The

:29:27. > :29:32.pasty is the thing. You don't need anything more. Let us call the

:29:32. > :29:38.salad garnish. On with the soup. We have some gleest there, touch of

:29:38. > :29:42.sugar, keep the -- some yeast in there. We keep the salt separate to

:29:42. > :29:48.the yeast. The sugar feeds yeast. We mix this together. This is a

:29:48. > :29:53.simple way to make bread. You don't need warm water. You can do it with

:29:53. > :29:58.cold water. It just take longer to prove. I have some of these pumpkin

:29:58. > :30:06.seeds, which we can throw in. That is made, we mix it all together

:30:06. > :30:09.into a dough. I am going to use it to fill these plant pots. Loving

:30:09. > :30:14.watching you doing that. Feeling excited in the wrong way about

:30:14. > :30:19.that! I couldn't believe it is over 25 years since French and Saunders.

:30:19. > :30:27.Yes, moving on the that quickly. Yes, it is. How could that be when

:30:27. > :30:33.I am only 27! I think it has been about 30 years. 30 years?! Yes, it

:30:33. > :30:38.has been a long time. Jennifer and met, we lived in a flat together at

:30:38. > :30:45.college. We didn't like each other so much to begin with. Really?

:30:45. > :30:49.is kind of posh stock and I am not. I first turned up, I was a bit late,

:30:49. > :30:53.I came late and everybody has their friendship groups et -- set up. She

:30:53. > :30:57.was in a particularly slightly forbidding group of clever

:30:57. > :31:01.beautiful people and I thought, well I'll never have access to that,

:31:01. > :31:05.so I won't get to know that girl. Then we shared a flat and I

:31:05. > :31:10.realised she is great. Working together, collaborating together, I

:31:10. > :31:14.mean you have still the done over the years but writing has been an

:31:14. > :31:18.important part in your career. You are not only writing it but you

:31:18. > :31:22.have written so many different things. You have ventured into

:31:22. > :31:30.books more than ever. Who knew? Because a lot of the stuff I have

:31:30. > :31:33.done has been collaborative, I have always worked with other people,

:31:33. > :31:40.like Fatty Saunders I never knew I would enjoy working on my own, but

:31:40. > :31:43.I am a bill of a control freak, James. And so when you write a book

:31:43. > :31:51.you make every decision about every sentence, every word, every full

:31:51. > :31:56.stop there is something about that I like. An award rining writer as

:31:56. > :32:00.well. -- award-winning writer. was surprised. And your second

:32:00. > :32:08.novel. Fascinating story as well, well you explain. Well, this second

:32:08. > :32:13.novel is called Oh Dear Sylvia. At the centre of the novel is a woman

:32:13. > :32:17.called Sylvia who doesn't speak, because she is in a coma. She has

:32:17. > :32:22.come off a balcony. We don't know how, that is revealed as the book

:32:22. > :32:25.gons. I went to Ealing hospital and I talked to some doctor, they said

:32:25. > :32:30.when somebody is in a coma, they encourage the family and friend to

:32:30. > :32:35.come and talk to that person, because, well, they might hear and

:32:35. > :32:38.it might help to raise them out of it, and it helps the people that

:32:38. > :32:44.are suffering, round somebody in a coma, which is a terrible thing.

:32:44. > :32:48.The story is fascinating. You almost live in her life, through

:32:48. > :32:53.the stories of other people. That is right. That is exactly right. I

:32:53. > :32:56.wanted to put together the picture of a whole woman, piece by piece,

:32:56. > :33:00.through the eyes of the other people round her. When I was

:33:00. > :33:03.writing it I thought, really what this proves is we are actually all

:33:03. > :33:07.different things to different people, aren't we. We are. We have

:33:07. > :33:12.relationships in life, you know, not just physical, like I am your

:33:12. > :33:17.mother, I'm your daughter, but you know a different person, so that is

:33:17. > :33:20.what I tried to do. There is is a big secret at the centre of the

:33:20. > :33:25.book, a dark secret that gradually as everyone is talking to this

:33:25. > :33:30.person n the coma, we reveal that secret. You still get that story. I

:33:30. > :33:37.am going to blend that for a minute, but, all I have done with that soup

:33:37. > :33:44.is brought to it the boil,, we have cooked that for... You have done

:33:44. > :33:49.what? About 30 seconds. I am going to use butter. Yes, we love that!

:33:49. > :33:59.Good luck. Good luck James. We are all with you here in the studio.

:33:59. > :34:02.is down. We are all rooting for you. Then we have our soup. Wow.

:34:02. > :34:07.Excellent machine! I want that machine that makes soup oaf a

:34:07. > :34:11.sudden. You leave the bread to prove. What we have got in here, is

:34:11. > :34:17.a bit of the bread that has proved. What you can co-is take a knife and

:34:17. > :34:23.slice the top. These are little plant pots. Have used grease proof

:34:23. > :34:30.paper to stop the mud going on the bread: All we do now is bake them

:34:30. > :34:37.in a hot oven at 440 that is 220 centigrade. You end up with these

:34:37. > :34:46.little pots of bread. That is cute. That is nice. What were their

:34:46. > :34:50.called, the flower pot men. Bill and Ben. I was more Zig and Zag.

:34:50. > :34:53.There is comedy in the book. can't write about such a dark thing

:34:53. > :34:58.without it being funny, that is the British way. Something is really

:34:58. > :35:02.truly tragic and different, that is how we work our way through it. I

:35:02. > :35:05.have comedy characters and funny things happen. But I have to say it

:35:05. > :35:09.is a darker book than the one I have written before, but I am not

:35:09. > :35:15.scared of that, are you? definitely not. But it is based on

:35:15. > :35:19.the main character, is, you have four character, the cleaner, the

:35:19. > :35:23.ex-husband. Yes, there is nine characters all together, including

:35:23. > :35:29.Sylvia, so it is very busy, the book, but everybody comes into that

:35:29. > :35:35.room with her and everybody speaks to her. In a personal intimate way,

:35:35. > :35:39.in a way you wouldn't with somebody who could speak back. I think a lot

:35:39. > :35:44.of people in my life might wish they could speak in that way!

:35:44. > :35:51.Heaven, what is that? That is a boiftd double cream you. Have some

:35:51. > :35:57.pumpkin seeds as well. -- that is a bit of. This That is a very small

:35:57. > :36:02.amount. You are mean! I am saving room for the pasty, without the

:36:02. > :36:09.salad. Dive in. Posh plate. I was taught you are supposed to go that

:36:09. > :36:13.way with soup. I was told to tip the bowl! Were you? There is your

:36:13. > :36:18.bread. OK, well, this is completely gorgeous. Five minutes. This is

:36:18. > :36:21.completely gorgeous. If there is a skill or tip you would like me to

:36:21. > :36:25.demonstrate perhaps you need help, can't get it right, drop us a line

:36:25. > :36:34.and we will try to answer them. You can get the contact details via the

:36:34. > :36:38.website. What will we be cooking for Dawn? That unofficial Cornish

:36:38. > :36:42.pasty without the salad. I am sticking to a traditional filling

:36:42. > :36:49.of swede, potato onion and beef, with a bit of seasoning. It is

:36:49. > :36:55.baked gently and served with a simple green salad. I will probably

:36:55. > :37:05.do it with gravy or nothing. Or squid. Seared in a hot pan and

:37:05. > :37:09.served with a Japanese-style dressing. It is finished off with

:37:09. > :37:17.watercress and a squeeze of fresh lime. You have to wait to the end

:37:17. > :37:27.The final result. We have reached the North East heat of the great

:37:27. > :37:51.

:37:51. > :37:56.British pen ewe -- menu. Colin but is the gastronomy

:37:56. > :38:04.Colin's experimental dish What is going...? Ah!

:38:04. > :38:05.and you've got a sort of haute-looking plate next to it, it's a big contrast.

:38:05. > :38:06.Fancy stuff there.

:38:06. > :38:07.I would guess this is quail by the size of it.

:38:07. > :38:10.You've got the crisp crunchinessof the deep-fried egg in its batter.

:38:10. > :38:12.I'm not sure if it's ground-breaking- but it certainly is unusual.

:38:12. > :38:16.I'm a man who likes my meat still walking, but that breast is raw.

:38:16. > :38:22.I think the pate's delicious and absolutely a thing of great beauty.

:38:22. > :38:24.Other than that, I think it's quite ordinary.

:38:24. > :38:25.When you get rid of all the wonderful decor,

:38:25. > :38:26.that is what you've got.

:38:26. > :38:27.Yeah. And I don't think that amounts to gastronomy.

:38:27. > :38:29.When something like this comes in in front of you, you go,

:38:29. > :38:31."Wow, this is amazing!"

:38:31. > :38:33.The problem is you have to follow it up

:38:34. > :38:35.and I don't think Chef's followed it up here.

:38:35. > :38:40.If I were marking this, I would say,- "Imagination - 10/10."

:38:40. > :38:46.Practicality, I think I'd probably give it about 4/10.

:38:46. > :38:49.Colin's cheffy quail has failed to live up to its promise.

:38:49. > :38:53.Will Charlie's more rustic style give him the edge?

:38:53. > :38:58.His starter trounced Colin's in the- heats with a strong score of seven.

:38:58. > :39:00.Charlie's preparing wild rabbit three ways -

:39:00. > :39:02.making a classic rillette from the legs,

:39:02. > :39:04.deep-frying strips from the belly and smoking the loin -

:39:04. > :39:08.a method that Colin is quick to pick up on.

:39:08. > :39:10.It looked quite smoky, is it over-smoked or...?

:39:10. > :39:11.No, not really.

:39:11. > :39:13.It's nice and moist.

:39:13. > :39:16.It's how we like it.

:39:16. > :39:19.He's hoping to wow the Olympians at the feast with his star ingredient,

:39:19. > :39:23.foraged Douglas fir.

:39:23. > :39:25.Douglas fir has a distinctive pine taste and Charlie's using it

:39:25. > :39:30.in a carrot puree, a flatbread AND a vinaigrette dressing.

:39:30. > :39:32.# Dum... #

:39:32. > :39:34.So, Charlie you're singing now, is that a sense of nerves?

:39:34. > :39:39.Nah, just trying to give you a bit of entertainment now, lad. Great, thank you.

:39:39. > :39:42.Ground-breaking ingredients are going to be a feature of this year's brief,

:39:42. > :39:48.so the judges have been given cards- to help them identify flavours.

:39:48. > :39:53.Will they be wowed by Charlie's daring use of Douglas fir?

:39:53. > :39:57.Well, that's totally smoked. It's so smoked I can't tell you what it is.

:39:57. > :40:00.Judging by the size of it, I think it's probably rabbit.

:40:00. > :40:01.Well, it's the problem with rabbit.

:40:01. > :40:05.Rabbit is actually a very delicate dish.

:40:05. > :40:06.I like these bacon-like...

:40:06. > :40:08.Do you? I think they're SO chewy.

:40:08. > :40:13.On a competition level, I really don't understand this idea

:40:13. > :40:15.of this being in any way world-beating.

:40:16. > :40:18.I just don't understand this dish.

:40:18. > :40:22.Do you think there might be a clue in this piece of card here? We'll see.

:40:23. > :40:24.Well, actually this confuses me even more,

:40:24. > :40:29.cos it says this dish is flavoured with Douglas fir pine.

:40:29. > :40:31.Hmm. Where?

:40:31. > :40:33.Well, I thought it was flavoured with smoke.

:40:33. > :40:35.Here's a chef who's trying very, very hard - there's no question about that.

:40:35. > :40:36.But he doesn't know when to stop.

:40:36. > :40:38.He's entered for the pentathlon

:40:38. > :40:39.and what he should've done was enter for the shot-putting.

:40:39. > :40:46.PRUE LAUGHS

:40:46. > :40:48.So, Charlie's starter has failed to dazzle

:40:48. > :40:52.and, going into the fish course, Colin's leading by a whisker.

:40:52. > :40:53.Having shone in this round in the heats,

:40:53. > :40:56.he's keen to press home his advantage.

:40:56. > :40:58.So, what score did you get on your fish?

:40:58. > :41:00.Yeah, all right, I got a seven, you got an eight,

:41:00. > :41:03.I know what I've got to do to bring it up.

:41:03. > :41:05.I know what I've got to do.

:41:05. > :41:08.And that's bang the ovens really hard and knock your dishes off.

:41:08. > :41:10.Colin's highly technical and visually spectacular mullet dish

:41:11. > :41:14.recreates a seascape

:41:14. > :41:16.using exotic ingredients including purple potatoes,

:41:16. > :41:20.pomegranate and seaweed.

:41:20. > :41:23.The piece de resistance is shimmering water made from set seaweed stock.

:41:23. > :41:29.It's a risky technique and the dish- stands or falls by its success.

:41:29. > :41:31.That's looking a tad fragile there,- Chef, coming off as you want it to?

:41:31. > :41:33.It's a lot thinner, a lot finer.

:41:33. > :41:35.It's been reduced so it's a lot clearer as well,

:41:35. > :41:36.but that one was a bit too thin.

:41:36. > :41:38.Am I irritating you, lad?

:41:38. > :41:40.You are, yeah. Grand.

:41:40. > :41:42.Game plan's working.

:41:42. > :41:52.Can Colin pull his challenging dish- out of the bag for a second time?

:41:52. > :41:56.Better? Two down...two to go.

:41:57. > :42:00.Will the judges think Colin's flight of fancy is fit for the banquet?

:42:00. > :42:01.My interest is already piqued.

:42:01. > :42:03.This is the first dish today where I've gone,

:42:03. > :42:06."Ooh, interesting, what is this?" It's certainly novel.

:42:06. > :42:08.I mean, whatever it is... What are those purple bits?

:42:08. > :42:13.What's this plasticky stuff on top?- It'll be some gelatine-y...

:42:13. > :42:14.That's very clever, actually,cos it does look like a rock pool.

:42:15. > :42:19.Looking down there you see fronds of seaweed. Very pretty!

:42:19. > :42:22.This is absolutely delicious!

:42:22. > :42:25.I love it. I love the cleanliness of the vegetables.

:42:25. > :42:27.The fish is really beautifully cooked.

:42:28. > :42:29.It's got tons of flavour.

:42:29. > :42:32.Do you actually think we NEED the gel? Oh, yes.

:42:32. > :42:35.I like the gel. It sort of makes it feel mysterious.

:42:35. > :42:38.The problem I have is with the purple potatoes.

:42:38. > :42:41.I just don't think they fit.

:42:41. > :42:43.What you want is banalness, plainness.

:42:43. > :42:44.No, no. You don't eat colour.

:42:44. > :42:47.Colour doesn't taste.

:42:47. > :42:49.I think the potatoes taste absolutely delicious

:42:49. > :42:54.and they LOOK absolutely wonderful,- so what are you on about? I know.

:42:54. > :42:56.This is Olympic-class cooking.

:42:56. > :43:00.It's gastronomic. It's creative.

:43:00. > :43:03.It breaks all the boundaries. It leaps all the hurdles...

:43:03. > :43:09.Gold-medal winner? Gold-medal winner!

:43:09. > :43:11.So a stellar review for Colin's fish.

:43:12. > :43:16.How will Charlie's dish measure up?

:43:16. > :43:19.His fish is cooked in a water bath,

:43:19. > :43:25.a cheffy technique he's not used to using.

:43:25. > :43:27.Charlie's putting up a good front,

:43:27. > :43:28.but is his simple fish served with cauliflower puree,

:43:28. > :43:31.cauliflower fritters and beetroot garnish enough to impress the judges?

:43:31. > :43:34.Happy? Yeah, I suppose I am.

:43:34. > :43:35.Can this course put him back in the running

:43:35. > :43:39.for a place at the Olympic feast?

:43:39. > :43:43.Thank you.

:43:43. > :43:46.Prue,shall I take that away from you now?

:43:46. > :43:48.I know you don't really want it!

:43:48. > :43:51.It's my worst thing, spoonage and masses of foam.

:43:51. > :43:54.And foam over beetroot is particularly dumb

:43:54. > :43:57.because the beetroot leaks into it.

:43:57. > :43:59.I don't know if I can be bothered, cos he hasn't been bothered,

:43:59. > :44:01.why should I be bothered?

:44:01. > :44:04.No, he has... I'm not bothered, this is not a dish to bother about.

:44:04. > :44:07.Oh, no, it's not THAT bad. Oh, come on! It's terrible!

:44:07. > :44:09.What's good about it?

:44:09. > :44:11.The monkfish is tasteless.

:44:11. > :44:12.This is not a ground-breaking dish.

:44:12. > :44:14.There's no revolutionary technology here.

:44:14. > :44:16.There's no revolutionary technique here.

:44:16. > :44:18.There is a very interesting use of sea radish,

:44:18. > :44:22.which I confess I've never come across and which I wouldvery much like to come across again.

:44:22. > :44:24.I think the monkfish is perfectly cooked.

:44:25. > :44:28.Actually, I think the cauliflower fritters are nicely cooked

:44:28. > :44:30.but I think they don't go together.

:44:30. > :44:33.I don't think a cauliflower fritter,- frankly, can save a dish, do you?

:44:33. > :44:37.I mean, if your life hung by a cauliflower fritter...

:44:37. > :44:47.No, no, I quite agree, this is not the best fish dish.

:44:47. > :44:53.

:44:53. > :44:54.I

:44:54. > :44:54.I like

:44:54. > :44:58.I like cauliflower

:44:58. > :45:02.I like cauliflower fritters. You can see who make t it through to

:45:02. > :45:07.the final later. Rachel Khoo invites us into her Little Paris

:45:07. > :45:15.Kitchen. She is inspired to cook warm winter salad of goat's cheese

:45:15. > :45:23.and root vegetables. With two talented chef, I am sure neither

:45:23. > :45:30.will chicken out. However, they need to wing it if they are to grab

:45:30. > :45:36.the top spot. Can you write it? Will Dawn face food heaven or food

:45:36. > :45:41.hell? We will find out at the end of the show. Cooking next is the

:45:41. > :45:45.man in charge of the Ocean Restaurant in Jersey, Mark Jordan.

:45:45. > :45:49.I don't know what happened here. I don't know what happened here.

:45:49. > :45:54.You copied me! On the menu is what? This is the dish tried your

:45:54. > :45:58.restaurant a couple of months back. You did. This is a taste of Jersey.

:45:58. > :46:03.I wanted, I float round when I am surfing and doing nothing. You see

:46:03. > :46:08.these lovely rocks we get on the beach. What I wanted to do was

:46:08. > :46:13.bring a dish into the restaurant, that was like the sea shore on a,

:46:13. > :46:18.you know on a rock. So we, me and some of the chefs went out and we

:46:18. > :46:24.got a lot of rocks, pebbles, whatever you want to call it and

:46:24. > :46:28.came up with this dish. And it is oyster mayonnaise, and I don't know

:46:28. > :46:34.whether you are aware, oysters have a natural emullsifyer, so if you

:46:34. > :46:38.mix them with an oil, they thicken up like a mayonnaise, so hence

:46:39. > :46:44.oyster mayonnaise, a lot of people don't, they are put off by oysters,

:46:45. > :46:49.well, you can see, they don't look to, the eye they don't look

:46:49. > :46:54.appealing. They don't look as lovely as these, these langoustines,

:46:54. > :46:59.they are my food heaven. They are incredible. People are scared off

:46:59. > :47:04.by langoustines because of the preparation. But they are very easy.

:47:04. > :47:10.You just peel them. The price as well, but it dictated because we

:47:10. > :47:15.don't eat them in the UK, we export them. The Scottish langoustines and

:47:15. > :47:19.stuff are beautiful. So that is the pebble you brought over, in your

:47:20. > :47:25.luggage? Yes, that is the one you said, Mark, can you do the can you

:47:25. > :47:28.do the dish and can you bring a pebble? That is the pebble. So you

:47:28. > :47:34.have the oysters which you are struggling with. These are tough

:47:34. > :47:38.cookie, this one was. They are like native oysters in terms of the

:47:38. > :47:43.shape. We get a different type. It is more of a, well, almost like a

:47:43. > :47:48.claw shape they have a big belly. These are narrow, almost like a

:47:48. > :47:54.clam shape these are. Couldn't you fit those in your suitcase? No, I

:47:54. > :47:58.met the seaweed guy who got my seaweed at the airport, soy had

:47:58. > :48:05.rocks, strange pang cadges from strange men in wellies so it is a

:48:05. > :48:10.wonder I got here with everything! So, right. You can keep these

:48:10. > :48:13.shells from the langoustine, they make great soup as well. So keep

:48:14. > :48:19.those and freeze them. There is the langoustines ready for you. You

:48:19. > :48:25.going to prepare that. You want me to do this, what is it the beach?

:48:25. > :48:31.If you can start arranging the seaweed. We have two types there.

:48:31. > :48:37.The long one which looks like samphire, that is a velvet horn.

:48:38. > :48:46.This one? Yes, it tastes of oyster. I would go with that. Tastes of

:48:46. > :48:52.oyster. Right. What about this one? The other is a pepper dulce. They

:48:52. > :48:57.can only be in low tides. You only get them in the low tides. So...

:48:57. > :49:02.smells, it smells incredible. The pepper one, the small one, when it

:49:02. > :49:09.comes out of the sea, it smells of truffle. Do you want to try? It

:49:09. > :49:15.really does taste of the sea. yeah, amazing. The smell is great.

:49:15. > :49:20.That is the whole idea. It is very mineraly, the whole point of this

:49:20. > :49:27.dish. In among that, we are going to make the beach bit. You want me

:49:27. > :49:35.do that. If you could, a Jersey beach, not a... A Jersey beach. So

:49:35. > :49:41.you are making a crumble but using anchovy oil. Yes, my style is

:49:41. > :49:47.everything on the plate you have to be able to eat. It has to taste of

:49:47. > :49:56.something. By putting anchovy oil in there, you end up with this. It

:49:56. > :50:02.looks like a beach. You see how it is emulsifying now? Yes. Right, you

:50:02. > :50:06.have a bit of parsley in there have you? A bit of parsley. The natural

:50:06. > :50:13.colour of the oyster isn't very appealing to the eye. So by putting

:50:13. > :50:17.a bit of parsley, it gives it a bit of colour and helps the desh settle

:50:17. > :50:23.in together. Right. -- dish. This is like a crumble and what we have

:50:23. > :50:28.in there, I will show you, we have baked what I have just blended.

:50:28. > :50:31.Absolutely. That is what we end up with, this bit of crumble. The best

:50:31. > :50:39.thing when you make the oyster mayonnaise, it could do with 20

:50:39. > :50:44.minutes or so to start setting up. Is it a pebble beach or sandy beach.

:50:44. > :50:51.Both. We get some of the best beaches you could imagine. James

:50:51. > :50:54.was there if the summer an he voech for that. I wasn't surfing. All I

:50:54. > :51:04.want to do with the langoustines, too many people think you have to

:51:04. > :51:07.

:51:07. > :51:13.overcook them. But by just giving them 30 seconds on one side. Do you

:51:13. > :51:18.like langoustines James? Absolutely. Can't waste these little fellows.

:51:18. > :51:25.If you could start dressing. have two restaurants now haven't

:51:25. > :51:29.you? Yes, we have the Atlantic hotel and Ocean Restaurant and a

:51:30. > :51:35.new addition to the collection is Mark Jordan's beach, which is a

:51:35. > :51:40.stripped down version of what I do at the Atlantic. Still emphasising

:51:40. > :51:46.on fact it is fantastic ingredients, but not kind of this style, this is

:51:46. > :51:51.what you get when you go to Ocean. The idea of the Beach, if somebody

:51:51. > :51:56.wanted the best bit of real fish, that is where you get it. All you

:51:56. > :52:00.get is grilled fish with a caper and gherkin butter and a slice of

:52:00. > :52:05.lemon. Both places have the most amazing views.. They do. You

:52:05. > :52:10.visited both of them so you know. So, yeah, the Atlantic Hotel is on

:52:10. > :52:16.the west side of the island. You can virtually see it from the

:52:16. > :52:20.airport when you land and Mark Jordan is in between St Helier and

:52:20. > :52:27.the Atlantic, so in comparison they are all, you know, you know

:52:27. > :52:37.relevant to each other. Not too far away. Right, I feel like we should

:52:37. > :52:45.

:52:45. > :52:50.have some Tony H -- Hart music. I will be sharing some of my

:52:50. > :52:58.favourite highlights from Saturday Kitchen tomorrow at 10.00 with Best

:52:58. > :53:04.Bites. I can't wait to see what people make of this when they have

:53:04. > :53:11.a go over the weekend. All I am going to do. I can see the producer

:53:11. > :53:20.in London using a flagstone for in sort of stuff! Into the langoustine

:53:20. > :53:28.pan. Just wilt the spinach. So these are now done. Yes. Still nice

:53:28. > :53:35.and tender, not like little bits of rubber. A bit of lemon on there.

:53:35. > :53:38.Thank you. The secret of this place, with this dish is you are blessed

:53:38. > :53:44.with some pretty incredible ingredients over there, aren't you,

:53:44. > :53:50.really. For an island nine by five it is phenomenal. I have my own

:53:50. > :53:58.beef, my own lobster, scallop, oyster, seaweed. Pebbles. Pebbles.

:53:58. > :54:08.There you go.. Surf board. Then you have that amazing, what was that

:54:08. > :54:12.old... World War II bunker that you took me to? The amazing lobster.

:54:13. > :54:22.Shaun Faulkner, he has an old fashioned way of keeping lobsters

:54:22. > :54:29.in a bunker. It is incredible. water is changed twice day with the

:54:29. > :54:34.natural tide. And you sew so they are constantly in freshwater. The

:54:34. > :54:39.quality of the lobster and the crabs is phenomenal. So a bit of

:54:39. > :54:44.pea shoot to give it a bit of a fresh feel. I did say this was

:54:44. > :54:47.impressive. Thank you. It looks fantastic. What is that? We have a

:54:47. > :54:57.pan-fried langoustine on a Jersey rock with oyster mayonnaise.

:54:57. > :55:01.

:55:01. > :55:08.have to go to this man's restaurant. Now you can't eat this. I can't.

:55:08. > :55:12.have got you a pebble. I could try it. We haven't forgotten about you,

:55:12. > :55:18.here is some lovely Jersey chocolate and black butter. What is

:55:18. > :55:23.that? He got it free with the chocolate from duty free! It is

:55:23. > :55:29.cooked down with apples and spice, and it is very traditional in

:55:29. > :55:37.Jersey. It is fantastic. Thank you. Thank you Dawn for not eating this.

:55:37. > :55:40.Have a chocolate. What do you think? Amazing. Let us g back and

:55:40. > :55:50.see what wine Peter has chosen to see what wine Peter has chosen to

:55:50. > :55:55.

:55:55. > :56:01.The langoustine with oyster mayonnaise is an evocative dish.

:56:01. > :56:08.Not only can you see and smell the seaside it is a rare recipe that

:56:08. > :56:12.evokes the wine style that will go with it. That is subtle, fresh, and

:56:12. > :56:16.stoney. Something intimately connected with all things Briony.

:56:16. > :56:22.Mus day isn't fashionable, but this would be a great option. This week

:56:22. > :56:29.I have found a bargain. It is not the cheapest, but it is great value.

:56:29. > :56:35.It is a Chablis 2010 by Laurent Desvinges. I describe this as

:56:35. > :56:39.tasting stoney. Now that can be a bit confusing, how can a wine taste

:56:39. > :56:44.like minerals. A mineral while whine that speaks as much of the

:56:44. > :56:48.earth and the sea, as it does fruit or Floers. Mineralty when it is

:56:49. > :56:56.done well in a white wine makes it very food friendly and savoury and

:56:56. > :57:02.elegant. Because after all the dish is about mineralty, from the pebble

:57:02. > :57:07.on the plate, to the earthy inky flavours of the langoustine, the

:57:07. > :57:12.spinach and the seaweed. This wine wraps those beautiful things up in

:57:12. > :57:18.a very elegant embrace. It is a match that is fresh and her ball

:57:18. > :57:21.and salty and lemony it is pure dynamite. So Mark, it is inventive

:57:21. > :57:27.and Evoque vobgtive and here is a wine that sits beautifully wit.

:57:27. > :57:32.There is just one thing to say. There is just one thing to say.

:57:32. > :57:38.Cheers. I don't really dive in. I don't want to spoil it. What do you

:57:38. > :57:43.reckon to the wine? Fantastic. Floral, fresh. Two great choices

:57:43. > :57:49.today. One more than the other. This one, still at 8.99 a bit of a

:57:49. > :57:52.bargain. It is lovely. It is quite syrupy. Great value as well. It is

:57:52. > :58:02.time to find out who made it through to represent the North East

:58:02. > :58:03.

:58:03. > :58:12.heat of the final of the Great Now, it's the main event,

:58:12. > :58:22.his special innovation - he's serving slow-cooked blade of

:58:22. > :58:31.

:58:31. > :58:41.But are two classic cuts really Look at that, is that sexy or

:58:41. > :58:42.

:58:42. > :58:45.I'm not getting big flavour and I'm not getting

:58:45. > :58:46.That's the only sort of sadness here for me.

:58:46. > :58:48.Very nice, lovely ingredients, beautifully handled...

:58:48. > :58:49.Beef and mash.

:58:49. > :58:52...but honestly, about as radical as I am. Come on, listen...

:58:52. > :58:54.You really do have to travel an awful long way

:58:54. > :58:57.to find beef better than that and better cooked than that.

:58:57. > :59:01.And that makes me happy.

:59:01. > :59:03.The brief is to actually push back the boundaries of cooking.

:59:03. > :59:06.Does this do that? No!

:59:06. > :59:09.Charles's found a staunch defender in Oliver.

:59:09. > :59:12.but is it enough to see him overtake Colin?

:59:12. > :59:15.He got a nine for his pork cheek with black pudding cream

:59:15. > :59:20.and mock apples, super-chilled using liquid nitrogen -

:59:20. > :59:21.Colin's using the unusual cut of pigs' cheeks,

:59:21. > :59:26.but he was criticised in the heats for less-than-generous portions.

:59:26. > :59:29.So, me old mucker, are we putting them up as starter or is it going to be a main course portion today?

:59:29. > :59:33.This one is a main course. A main course for normal people, not for you.

:59:33. > :59:39.I hope we get some decent canapes then if it's your menu. I'll be starving at end of it!

:59:39. > :59:49.Is black pudding served with humble pork cheeks a dish fit for our sporting heroes?

:59:49. > :59:53.

:59:53. > :59:57.Will Colin's dish satisfy the judges' appetite for pioneering cooking?

:59:57. > :00:00.Mm!

:00:00. > :00:03.Does that look like a main course to you?

:00:03. > :00:06.A very, very small dolly's main course.

:00:06. > :00:09.Is that a toffee apple we see before me?

:00:09. > :00:13.I have absolutely no idea at all but I think this is a canape, not a main course.

:00:13. > :00:19.This smearage is black pudding, which is the first use of smearage in an effective manner!

:00:19. > :00:29.It's lovely! This pork is utterly delicious. It is so tender.

:00:29. > :00:30.

:00:30. > :00:31.It's dolly's food. It's not for Olympians.

:00:31. > :00:33.So, a mixed review for Colin's main.

:00:33. > :00:39.It's dessert time and Charlie's last chance to show the judges what he's made of.

:00:39. > :00:43.He's cooking his Earl Grey souffle with gorse flower ice cream

:00:43. > :00:45.which got just six points from Nigel yesterday.

:00:46. > :00:47.Charlie's Earl Grey-infused souffle

:00:47. > :00:50.contains a ripple of fresh-cooked and freeze-dried strawberries.

:00:50. > :00:55.After a disappointing rise yesterday, he's keeping everything crossed.

:00:55. > :00:57.There's no doubting the technical challenge,

:00:57. > :01:07.but will the fragrant flavours of Earl Grey and gorse flavour pack a gastronomic punch?

:01:07. > :01:08.

:01:08. > :01:12.Move fleet-footed and gently, please, gentlemen.

:01:12. > :01:17.You know, there's something amazing about this ice cream.

:01:18. > :01:21.Let's see if there's any illumination on the card, shall we?

:01:21. > :01:24.Well, blow me down! The ice cream is flavoured with gorse flower.

:01:24. > :01:28.Well, that is a first. I didn't even know they were edible.

:01:28. > :01:31.I've never eaten gorse flower and hopefully I will never have to ever again.

:01:31. > :01:34.I had mixed feelings when I'd seen a souffle coming at us.

:01:34. > :01:37.It's not a great souffle, is it?

:01:37. > :01:41.I think it is delicious and the strawberry flavour is very strong.

:01:41. > :01:45.The fruit has really got a kick to it.

:01:45. > :01:47.To find that little base of strawberry down at the bottom

:01:47. > :01:53.without it turn to mush is... Clearly, there's some sort of technique going on.

:01:53. > :01:57.I've been defending this dish because I've enjoyed it

:01:57. > :01:58.but if I'm talking about Olympian heights of gastronomy,

:01:58. > :02:00.it doesn't crack it because it isn't world-beating.

:02:00. > :02:04.It just is not exciting enough.

:02:04. > :02:08.So it seems Charlie has not taken a big enough risk.

:02:08. > :02:11.Not something his rival Colin could be accused of.

:02:11. > :02:14.He shocked everyone yesterday by putting up an untested dessert

:02:14. > :02:18.and, having failed to impress, he's taking a massive gamble

:02:18. > :02:21.and completely changing his dish once again.

:02:21. > :02:24.Is this your new design for the dessert? Yeah.

:02:24. > :02:28.Practised? No. Nah, I like your style.

:02:28. > :02:30.Colin swapped dark chocolate for white

:02:30. > :02:31.on his rhubarb and custard dessert

:02:32. > :02:36.and ditched yesterday's presentation in favour of a theatrical surprise.

:02:36. > :02:40.Colin is still serving layers of rhubarb puree, set custard and praline inside his chocolate shell

:02:40. > :02:43.topped by his special non-melting sorbet

:02:43. > :02:48.and he's about to reveal his brainwave for showing off this ground-breaking element.

:02:48. > :02:51.I'm going to try and flame the sorbet.

:02:51. > :02:57.OK. Sounds good. It's an interesting thing I've been- wanting to see for a long time.

:02:57. > :02:59.We're going to pour the vodka over the sorbet directly.

:02:59. > :03:09.Then light it. OK?

:03:09. > :03:15.

:03:15. > :03:17.It's not working.

:03:17. > :03:19.I'm loving this already. There's two things going for it.

:03:19. > :03:21.It looks good and he's taken a risk.

:03:21. > :03:23.It mightn't have worked but he tried.

:03:23. > :03:28.I agree it's ambitious and he took a risk. That also tells me that he hasn't rehearsed it enough.

:03:28. > :03:32.These things can be done.

:03:32. > :03:35.This is a classic example of a pudding which was designed to be admired,

:03:35. > :03:38.ooh-ed and ahh-ed at but not to be eaten.

:03:38. > :03:41.The chef, if he goes through, should- be told to change this pudding

:03:41. > :03:45.because it ain't good enough.

:03:45. > :03:53.They've given their all. Now the chefs face an agonising wait.

:03:53. > :03:56.The judges are about to discover which dishes make up which menu.

:03:56. > :04:02.Today, I slightly sensed some of the inexperience of two novices in the competition.

:04:02. > :04:08.But there were also some very brave- attempts. You couldn't criticise them for lack of ambition.

:04:08. > :04:09.Pru, I can sense there are anxious chefs out there. Have you made a decision?

:04:09. > :04:16.I have made a decision, yes. Matthew? I have. Good. So have I, so let's call in the chefs.

:04:16. > :04:19.Time for Colin and Charlie to be put out of their misery.

:04:19. > :04:24.One will taste victory. The other, crushing disappointment.

:04:24. > :04:29.Welcome, chefs. I know it's both your first time here in the judges' chamber.

:04:29. > :04:31.Well, we've had some really ambitious dishes, I've got to say.

:04:31. > :04:32.Some of them were absolutely world-class.

:04:32. > :04:34.But it's not just about a dish.

:04:34. > :04:38.It's obviously about the overall menu and we have to make a decision.

:04:38. > :04:41.Prue, have you made up your mind? I have.

:04:41. > :04:43.It's Menu B. OK, Prue. Matthew?

:04:44. > :04:47.It's Menu B for me as well.

:04:47. > :04:52.I am also Menu B. That means we have a clear winner.

:04:53. > :04:56.We don't know who Menu B is, and neither do you.

:04:56. > :05:01.Let's find out.

:05:01. > :05:11.The chef going forward to represent- the Northeast in the final of the Great British Menu is...

:05:11. > :05:13.

:05:13. > :05:23.Colin McGurran. Well done, Colin. Well done. Thank you very much.

:05:23. > :05:26.

:05:26. > :05:27.Right

:05:27. > :05:27.Right it

:05:27. > :05:31.Right it is

:05:31. > :05:38.Right it is that time of the show to find out some of your foodie

:05:38. > :05:43.questions. First we have Alexei from West Sussex. What is your

:05:44. > :05:48.question for us I wanted to make a nice warming fish pie. Looking for

:05:48. > :05:57.inspiration for a sauce, possibly with a curry gist? I have some

:05:57. > :06:03.mixed fish bits. Mixed fish bits? For this you need a little fennel

:06:03. > :06:11.seed. You can use star anise and also some cardamom, don't use card

:06:11. > :06:17.Monday, sorry, cinnamon. Saute them, half an onion, saute your fish bits,

:06:17. > :06:22.and add a bit of curry powder. Any kind you want, English would be

:06:22. > :06:30.fine. Add coconut milk and go oing to make your fish pie in the normal

:06:30. > :06:37.way, cover it with pastry and bake it. What desh would you like to see

:06:37. > :06:43.heaven heaven or hell? Like Dawn I don't do tentacles so heaven.

:06:43. > :06:53.Janice, are you there? Hello. Good morning. What is your question?

:06:53. > :06:53.

:06:53. > :06:57.would like to know a good recipe for duck with a nice sauce and am

:06:57. > :07:03.come anyment. Duck goes well with sweet thing, you can caramelise

:07:04. > :07:09.duck breest with five Spies and honey and serve it with cherry just,

:07:09. > :07:14.you can get cherries which are fantastic f you cook the duck leg,

:07:14. > :07:19.you can confit it slowly for three hours and serve wit a tap naid

:07:19. > :07:24.sauce and it is a great way of doing it. If you have choel duck

:07:24. > :07:30.cook it slowly, that way it cooks the legs. I have only ever cook add

:07:30. > :07:35.whole duck. You want to cook it slowly. Flynn of five spice and a

:07:35. > :07:39.low temperature so don't worry about cooking it pink. Shred it off.

:07:40. > :07:43.Can I say something, I have no cooking tips but you sound very

:07:43. > :07:52.attractive. Just saying that before you make your decision, that is all.

:07:52. > :08:02.What would you like to decide, heaven or hell. Deaf ly you should

:08:02. > :08:04.

:08:04. > :08:09.call it a Dawnish pasty. Hi Rebecca. How old are you? 13. What would you

:08:09. > :08:14.like to ask us? How to cook the perfect doughnuts. You know the

:08:14. > :08:22.bread I make with flour, yeast, salt and sugar, you make tit same

:08:22. > :08:27.way as a normal bread dough but you add butter. You can get it, we have

:08:27. > :08:31.a press pi, but enriched yeast dough, you love it to prove and

:08:31. > :08:35.mould it into little balls. Leave it to prove again and gently deep-

:08:35. > :08:38.fry it and roll it in the sugar once you take it out. And then once

:08:38. > :08:42.it is basically out of the fryer, you put the jam inside. You don't

:08:42. > :08:50.do it beforehand, you do it after it is cooked. So good luck with

:08:50. > :09:00.that. What dish would you like to see? Food heaven. Yes. Correct!

:09:00. > :09:01.

:09:01. > :09:11.Darren are you there? What is your question? I have some venison and I

:09:11. > :09:13.

:09:13. > :09:20.want a recipe. What part? The haun ch? It is pieces. Is it the face?

:09:20. > :09:25.If if it is the loin it is good with sweet thing, like carameliseed

:09:25. > :09:34.red cabbage, it if -- if it is a haunch that is slow braising with

:09:34. > :09:44.red wine, root vegetables and beetroot. Jew is gravy from where

:09:44. > :09:44.

:09:44. > :09:52.we come from. Heaven or hell? Heaven. Good. Anne from Yorkshire,

:09:52. > :09:58.what is your question? My question is I would like your best possible

:09:58. > :10:02.vegetarian recipe please. I am going to turn to this man. The best

:10:02. > :10:06.vegetarian recipe has to be seasonal. At the moment you have

:10:06. > :10:15.lots of roof vegetable, swede or turnip or parsnip would be

:10:15. > :10:23.fantastic. I would follow the same route of making potatoes. Green

:10:23. > :10:29.chilli, cumin. Saute the diced vegetable. At turmeric and red

:10:29. > :10:33.chilli and salt. Cook it slowly. You can serve wit a dahl or another

:10:33. > :10:39.vegetable. What would you you like to see, heaven or hell? I have

:10:39. > :10:44.never had a good Cornish pasty. What is wrong with you. I have had

:10:44. > :10:50.nice squid but I love Dawn French so much it has to be heaven. It is

:10:50. > :10:54.looking good so far. Usual rules apply gentleman, this is the fun

:10:54. > :11:01.part of the show three egg. Let cooked as fast as you can. The idea

:11:01. > :11:11.is not to get into the bin guy, because over here we have a three

:11:11. > :11:11.

:11:11. > :11:14.star Michelin chef. He is in the bin. It has to be edible. Let us

:11:14. > :11:24.put the delonce screens. Three, two, put the delonce screens. Three, two,

:11:24. > :11:54.

:11:54. > :11:59.didn't concentrate this much when What do you reckon. That is not

:11:59. > :12:07.omelette as I know it! It is not really omelette as the greatest

:12:07. > :12:17.chef ever knew it. It is kind of still clucking, isn't it, really.

:12:17. > :12:17.

:12:17. > :12:25.Perfect! As it should be. Mark. You did it in 28.68 senged seconds

:12:25. > :12:34.which would put you on the board: You are joined by Michelle ruex. --

:12:34. > :12:40.Roux. This is more serious than the guide coming out. In the bin.

:12:40. > :12:46.are going on the board you sit there. Which mean Mrs Tom Kitchin

:12:46. > :12:53.goes down there. Will Dawn get her idea of food heaven, it is looking

:12:53. > :13:03.good or food hell, which is squid. Rachel Khoo is making lavender

:13:03. > :13:17.

:13:17. > :13:27.roast chicken but first she is There we go. Bon appetit.

:13:27. > :13:30.

:13:30. > :13:36.There's a lot of things from the carrot,

:13:36. > :13:41.Behind the simplicity, it's actually quite a complex flavour profile.

:13:41. > :13:46.This inventive, highly skilled approach can translate just as well to home cooking.

:13:46. > :13:48.It's all about creating the perfect balance of flavours.

:13:49. > :13:51.So, inspired by that coleslaw, I'm going to make a breathtaking salad.

:13:51. > :13:54.This dish showcases modern Parisian cooking.

:13:54. > :13:58.The humble vegetable is the star but the trick is to produce

:13:58. > :14:05.a mind-blowing range of flavours and colours.

:14:05. > :14:08.I have this beautiful selection of vegetables here which I'm going

:14:08. > :14:14.to transform into a stunning winter- salad with a goat's cheese mousse.

:14:14. > :14:17.I start by peeling the parsnips

:14:17. > :14:20.and some suitably named deep purple carrots

:14:20. > :14:22.which have a lovely mild flavour,

:14:22. > :14:24.but you can also stick to regular ones.

:14:24. > :14:26.You want to try to get all pieces of vegetable a similar size

:14:26. > :14:28.Look at that. Crazy carrot.

:14:28. > :14:29.I'm going to do one apple.

:14:30. > :14:33.The apple, when it roasts, it gets a lovely sweet caramel flavour.

:14:33. > :14:37.That works so well, it's a brilliant combination.

:14:37. > :14:40.Drizzle your vegetables with a neutral flavoured oil before baking.

:14:40. > :14:42.I like sunflower.

:14:42. > :14:45.I really just want the flavours of the vegetables to come out,

:14:45. > :14:48.to shine and sing.

:14:48. > :14:51.It takes about 45 minutes, maybe a little less.

:14:51. > :14:54.You want a nice hot oven, about 200 degrees.

:14:54. > :14:58.Now for my delicious goat's cheese mousse. This is Selles-sur-cher.

:14:58. > :15:00.It's got this edible ash coating here.

:15:00. > :15:06.That adds a little bit of smokiness.

:15:06. > :15:08.This cheese comes from the Loire valley in central France

:15:08. > :15:12.and has a rich creamy taste which becomes stronger the more it's aged.

:15:12. > :15:14.You'll need 200 grams.

:15:14. > :15:17.Add eight tablespoons of milk and work it into a smooth paste.

:15:17. > :15:23.It's a bit like cheesy whipped cream.

:15:23. > :15:25.That's exactly what we're adding next.

:15:25. > :15:27.A third of a pint of whipped cream.

:15:27. > :15:30.You want to incorporate half your whipped cream first

:15:30. > :15:33.because it will loosen up the mixture.

:15:33. > :15:35.At this point, you can just beat it in.

:15:35. > :15:37.Add the rest in.

:15:37. > :15:39.At this point, you want to fold the cream in

:15:39. > :15:43.because you want to keep some of that air in.

:15:43. > :15:47.I'm going to put that in a piping bag.

:15:47. > :15:50.Put it in a jug

:15:50. > :15:51.and that way you can just...

:15:51. > :15:54.scrape it all in there.

:15:54. > :15:56.OK.

:15:56. > :15:59.And with the mousse chilling, next I'll fry 100 grams of lardons

:15:59. > :16:03.which adds another level of texture- and flavour to the salad.

:16:03. > :16:05.They're just going to add some saltiness

:16:05. > :16:07.Finally, some raw beetroot.

:16:07. > :16:09.I'm using yellow golden and Chioggia which add a subtle

:16:09. > :16:16.earthy flavour but you can also stick to more common types.

:16:16. > :16:18.All you need to do at this point is put it together,

:16:18. > :16:19.any way you like it.

:16:19. > :16:22.Grab a bit of parsnip, some of the beautiful carrots.

:16:22. > :16:25.You just scatter it on the plate,

:16:26. > :16:28.Leave a few gaps for your goat's cheese mousse.

:16:28. > :16:35.I'm just going to pipe some dollops- like that. Little mountains.

:16:35. > :16:37.Lardons.

:16:37. > :16:39.Dot them around. Some salad leaves.

:16:39. > :16:42.The French call this a salade composee,

:16:42. > :16:45.where each carefully chosen ingredient complements the other.

:16:45. > :16:49.Vinaigrette - just drizzle on your vegetables.

:16:49. > :16:54.Finish with a sprinkle of salt.

:16:54. > :16:56.Look how beautiful those colours are.

:16:56. > :17:00.It's almost too good-looking to eat.

:17:00. > :17:03.A sumptuous modern salad.

:17:03. > :17:13.Hot and cold, raw and cooked, salty and sweet.

:17:13. > :17:20.

:17:20. > :17:21.Right, we're going to start off with crushing some lavender.

:17:21. > :17:23.There is lavender that tastes bitter so look for sweet lavender

:17:23. > :17:25.and make sure it's suitable for cooking.

:17:26. > :17:27.In it goes.

:17:27. > :17:30.Next step, I'm going to zest the lemon.

:17:30. > :17:32.OK, right, lemon zest in.

:17:32. > :17:35.And I'm going to grab some thyme.

:17:35. > :17:37.I have my Parisian fridge out here.

:17:38. > :17:41.In Paris, most people have small fridges

:17:41. > :17:47.so you stick your stuff out on the windowsill.

:17:47. > :17:50.Thyme and lavender go really well together. It's a good combination.

:17:50. > :17:53.Some olive oil, about two tablespoons.

:17:53. > :17:57.I'm going to add two tablespoons of honey,

:17:57. > :18:04.some lavender honey which is going to give that stickiness to this dish.

:18:04. > :18:06.I need some lemon juice.

:18:06. > :18:09.OK, let's juice this lemon.

:18:09. > :18:15.That goes in there. A pinch of salt.

:18:15. > :18:19.Once it's mixed up, I'm going to grab my chicken.

:18:19. > :18:21.OK, We've got some lovely chicken here.

:18:21. > :18:24.All you need to do

:18:24. > :18:28.is stick all the pieces in.

:18:28. > :18:34.I've got a nice selection of drumsticks, thigh, wings.

:18:34. > :18:39.Give it a good mix. That way, all the pieces get coated.

:18:39. > :18:41.If you wanted to, you could just cover it with some clingfilm

:18:41. > :18:44.and put it in the fridge.

:18:44. > :18:48.But because my fridge is so small...

:18:48. > :18:49.SHE LAUGHS

:18:49. > :18:51...I have to save space on everything,

:18:51. > :18:54.so I'm going to grab a sandwich bag.

:18:54. > :18:57.This dish, a lot of people think it's like, "You should do it for summer."

:18:57. > :18:59.I quite like doing it in the winter- when it's grey and wet.

:18:59. > :19:05.It's a good little summer treat for any time of the year.

:19:05. > :19:07.All you need to do is give it some time in the fridge

:19:07. > :19:08.and pop it in the oven.

:19:08. > :19:17.All right, that's going in the fridge.

:19:17. > :19:19.I've grabbed my chicken out the fridge.

:19:19. > :19:23.It's had a couple of hours to marinade and I'm going to put it in the oven.

:19:23. > :19:27.Cook it for 40 minutes at 200 degrees.

:19:27. > :19:34.That's it. Easy. Easy-peasy.

:19:34. > :19:38.If the chicken is browning too quickly, cover it with aluminium foil

:19:38. > :19:40.and it's a good idea to turn the pieces over

:19:40. > :19:45.halfway through, so they brown evenly.

:19:45. > :19:49.I think the chicken - it's bubbling away, looks like it's done.

:19:49. > :19:52.OK. Yes.

:19:52. > :19:55.That looks pretty amazing.

:19:55. > :20:00.You've got lovely caramelised sweet, sticky skin on the top.

:20:00. > :20:03.If you've got some crusty baguette or some bread at hand,

:20:03. > :20:07.you just want to rip a piece off and dunk that bread in those juices there

:20:07. > :20:11.because it's seriously good.

:20:11. > :20:13.Serve with green beans or any vegetable with a gentle flavour

:20:13. > :20:16.that won't fight the lavender.

:20:16. > :20:26.Yeah, good.

:20:26. > :20:30.The rich savoury flavour of the chicken and sweetness of the lavender -

:20:30. > :20:40.a traditional French ingredient used in an unconventional way.

:20:40. > :20:47.

:20:47. > :20:47.It

:20:47. > :20:47.It is

:20:47. > :20:52.It is that

:20:52. > :20:57.It is that time of the show to find out whether Dawn will face food

:20:57. > :21:04.heaven or hell. Heaven would be a Cornish pasty. Food hell would be

:21:04. > :21:11.tentacles and squid. It was looking pretty good. I thought. Mark went

:21:11. > :21:17.for fish. Hate you. Hate you. Did like you, now don't. Was going to

:21:17. > :21:20.Jersey, now never coming. Atul Kochhar made it 6-1. If you can

:21:20. > :21:27.Kochhar made it 6-1. If you can dice up to veg. We have potato,

:21:27. > :21:31.swede, onion. No carrot. No carrot. Never have carrot. So those are the

:21:31. > :21:36.veg. If you dice me those up. I will make the pace tri, it is like

:21:36. > :21:44.a short pastry this is where the origins are thought to have come

:21:44. > :21:47.from. As far as I know it goes back to 13th century. Henry III. There

:21:47. > :21:51.are massive differences about pasties, between Devon and Cornwall,

:21:51. > :21:56.of course, it is something to do with the crimping, that is what I

:21:56. > :22:01.have been told by my family. A Cornish pasty has the crimping

:22:01. > :22:07.round the negligence a D shape. The Devon pasty has it on the top.

:22:07. > :22:13.There are Cornish people who do that. It is never served with salad

:22:13. > :22:16.And never... But the idea is the pastry was there to hold it

:22:16. > :22:20.together. That is why it was popular with miners. They used to

:22:20. > :22:27.take them down the mine, and my granny said, that you could make

:22:27. > :22:32.pasty that would still be warm at lunchtime. The reason they had

:22:32. > :22:36.knobbly end is so these were arsenic, there was arsenic the the

:22:36. > :22:40.mine, they would hold the nobbles and eat the pasty and throw the

:22:40. > :22:46.nobbles away. Some had pasties which had the meat and potatoes in

:22:46. > :22:50.one side, and the pudding in the other side. You would have apple

:22:50. > :22:58.and custard. You need to come on more often. It is like a history

:22:58. > :23:03.lesson. I only know about pasty, not anything else. L as well, the

:23:03. > :23:07.old times it was thought that the pasty would hold together if it was

:23:07. > :23:13.dropped down a mineshaft. I am not going to make mine that hard. The

:23:13. > :23:17.pastry has lard in it. It has salt and flour and water brings it all

:23:17. > :23:22.together. So it is a simple dough. Wrap it up, pop it in the fridge.

:23:22. > :23:28.We have one to roll out. The boys are cracking on and doing the veg

:23:28. > :23:32.here. Now, and then this is where it has been confusing with Cornish

:23:32. > :23:41.pasties. The ingredients don't have to be from Cornwall. But you have

:23:41. > :23:51.to make it in Cornwall. Really? call it a Cornish pasty. Is it shin.

:23:51. > :23:52.

:23:52. > :23:59.I can take it to Cornwall and bring it back and call ate Cornish pasty.

:23:59. > :24:04.It doesn't have to be bake there. This is beef skirt. It is about

:24:04. > :24:12.minimum 12-and-a-half% beef there is a lot of veg going in. It is all

:24:12. > :24:16.good for you. It is proper peasant food. Proper stuff. Then some salt.

:24:16. > :24:20.I think it needs quite a bit of salt. Do you want to know one of

:24:20. > :24:25.the reasons this is going to be so heaven, is because I was trying to

:24:25. > :24:29.lose a bit of weight in the last couple of years so I haven't had

:24:29. > :24:35.things like this, so it was, in fact, up until a couple of weeks

:24:35. > :24:39.ago, I had gone two years without a pasty. Two years. Two-years?.

:24:39. > :24:43.they are my favourite thing. And also, a sad thing happened my mum

:24:43. > :24:47.died. She was the person that made the pasty for me. So I thought I am

:24:47. > :24:52.never going to taste a pasty as delicious at that. You are probably

:24:52. > :24:59.not today. No, no, but then I met a lovely new chap and his mum made me

:24:59. > :25:06.a pasty, her way, so I have a new source for pasties. Fantastic!

:25:06. > :25:12.There is your pastry, you see, like that. And we get it nice, not too

:25:12. > :25:16.thin. Yes. You see, I feel under pressure. Not only do I have

:25:16. > :25:22.somebody from Cornwall, I have the entire Cornish population watching

:25:22. > :25:26.this. You have. I think you roll it about that. That looks about right.

:25:26. > :25:31.Does that look right? That is right. You don't want a soggy bottom.

:25:31. > :25:37.Leave that to me! We get one of these plates, like that, and using

:25:37. > :25:42.a knife. This is turning out to be the most enjoyable show, James. You

:25:42. > :25:48.are the only one working. I have been told I have to make it in six

:25:48. > :25:55.minutes. We have the meat filling. Get rid of that. You boys can make

:25:55. > :26:04.one. You can do me the salad. need some salad. You still going

:26:04. > :26:09.with the salad. Even though it is entirely foolish? I have made an

:26:09. > :26:17.apron. Get them to do some salad. Always be generous with the meat.

:26:17. > :26:22.Is that good? Yes. So much looking forward to you crimping. Some

:26:22. > :26:29.people plait round the side. Don'ted by it up. Put a wish in,

:26:29. > :26:35.you have to put a wish in. Hurry up, that is my wish. Luckily I got mine

:26:36. > :26:42.in before you closed it. You need butter and cream. You can use

:26:42. > :26:47.butter or cream. OK. What do you think? Both. I would say cream,

:26:47. > :26:53.personally and clotted at that. It is all good for you everything is

:26:53. > :27:00.good for you. What is wrong with that? You are not crimping it.

:27:00. > :27:06.not doing it yet! OK. We are going for the D shape. The traditional D

:27:06. > :27:11.shape. That is allowable. Is that all right? Yes. You fold it in on

:27:11. > :27:17.each other so you create that little plait. That is OK. Am I

:27:17. > :27:22.doing it right? Very good indeed. Looking forward to this so much,

:27:22. > :27:28.you cannot imagine. Egg wash, tray, we haven't got time for a tray.

:27:28. > :27:38.haven't got time for a tray you are going to throw it in the oven?

:27:38. > :27:39.

:27:39. > :27:48.There you go. In it goes. In the oven. I am glad you have got a

:27:48. > :27:53.cooked one. I was worrying about the raw one. OK. Yes. We grab our

:27:53. > :28:00.slice, you see. Would call that akin to a Cornish pasty. Akin to

:28:00. > :28:06.one. Is that all right? Yes. Yes. Lovely glaze, is that just an egg

:28:06. > :28:14.glaze. Don't serve it with salad, we've told you. There you go.

:28:14. > :28:22.you so much. Cornish pasty. I need to get the wine. Dive in. To go

:28:22. > :28:28.with this Peter has chosen an house Corbieres. Can I dig in now. Tell

:28:28. > :28:33.us the name of your new book? have cooked me this. Let me give

:28:33. > :28:38.you that present. Here it is. My new book, that is for you. Thank

:28:38. > :28:48.new book, that is for you. Thank you. E bay lovely. Let us have a

:28:48. > :28:48.