27/10/2012 Saturday Kitchen

research. Little sign of the ceasefire holding in Syria.

Opposition activists say nearly 150 people died on the first day of

batteries. Tropical storm Sunday looks the sector's turn into a

major storm. And as wintry conditions hit

Britain, councils insist they are ready for winter of. 70 years on, a

service will be held in Westminster Atle. What do you have? I am

cooking Bunny Chow. It is not Bunny. It's a lamb curry from South Africa.

And the flavouring was this, what is the predominant flavour? It is

south Indian. 6 A Jersey rock with an oyster mayonnaise A rock? Why

would you be doing that? Because you told me to. The idea is of

bringing the beach into the restaurant and serving it on this

Jersey rock and using oysters to make a mayonnaise. I have a man who

gets local seaweed for me. On a rock. Two great recipes to look --

look forward to. Today's episodes are from Rick Stein and Rachel Khoo.

Our special guest is one of the invais of the British comedy. It is

fair to say she is a national treasure. It is the fabulous Dawn

French. Great to have you on the show. Round of applause. We have

been looking forward to having you on. Welcome to the show. I am here!

How do the dishes sound? Delicious. I am scared of the langoustine, is

that how you say it? Yes. I had a bit of a run in with shellfish. Are

they shellfish? I think they are. Yes, they have shells. When I was a

kid, when I was about six and I lived in Cyprus, somebody gave me

shellfish and soon after that I was in the hospital. We have you

something lined up instead. Have you? OK. Good. The end of the

programme today, I will cook food heaven or food hell. Something

based on your favourite greed yend or your nightmare ingredient: --

ingredient. So, food heaven, an unusual one, with the help of two

Michelin star chefs, so food heaven, what would it be? Without a doubt,

Cornish pasty. Sorry about that. But for me, that is completely

evocative of my childhood, it is what I would like to eat every day

if I could. Really? I would. I really would. It is everything I

love. And it is, it is very filling, it has an amazing history, do you

know about that I know you can't call it a Cornish pasty when we

make it here. We will call it a different pasty. Cornish are

particular about what it is, not just the placing of the

geographical placing but what is allowed in. I think we will get

lots of calls later. What about food hell? Food hell, you know, I

know I should like these things but I don't like anything that with

tentacles and rubbery things. and octopus? Yes. It is pasty or

squid for Dawn's food heaven. I am going to make a Cornish pasty but I

can't call ate Cornish pasty, I will call it a traditional Cornish

pasty recipe but you can't call it a Cornish pasty. I am going to make

a filling out of beef, potato, swede, onion, it is gently baked in

that pace tri, it is served with a simple green salad on the side. I

could get gravey. No gravy is necessary. That is wrong. A bit of

salad or Dawn could be facing food hell. Squid. It is seasoned and

seared in a hot pan. It is served with a Japanese style ponzu

dressing and watercress on the side. That sounds delicious for somebody

else. See which one she gets. If you would like to ask a question

call this number. If I do get to speak to you I will ask you whether

Dawn should be getting food heaven or hell. How you with Indian

cooking? Delicious. I have never cooked it myself but delighted to

eat it. Waiting at the hobs is the king of curry, Atul Kochhar. Great

one? It is indeed. It is a Bunny Chow, which is a South African -

can I borrow some oil from here. Bunny Chow? Yes. It has a lot of

history and heritage. Indian workers were brought in for the

plantation in South Africa. They brought a piece of India with them,

the culture, their cuisine, they started this and obviously, there

have been South African infusions in this. So I am going to start

with spice, cumin, fennel. Star anise and bayleaf. I assume they

vary from country to country in a curry, but this one in particular.

It does. Something like star anise and fennel we would not normally

use it together. We woulds use star anise or fennel. But they are both

used together. It shows there is a huge infusion of different culture,

because South Africa had a lot of people from the far east. China,

and also Africa. So, they have had all the influences mixed over.

Different kind of foods have come out. Another great dish in South

Africa is called bab uti. It is like a baked meat custard. You have

really sold that one! A meat custard. It sound horrible but it

tastes delicious. Oil has to be hot before you throw the spices in.

you could pick whichary area you think this could originate from,

the south? You are spot on. Because a lot of workers were brought in

from south India, and that is how curry leave, fennel, cinnamon, all

these things come from. They use it really well. Once the onion is in

add a pinch of salt so the onions lose the water fairly quickly.

a lot of Indian curry, Dawn was onable learning thousand make one,

you brown off the onions quite a lot. Yes, you have to, well, if you

want to cook Indian food, you have to know your onions, that is all I

say! You, there are three clear stage, transluscent, mid brown and

deep brown. Depending on that we decide the colour of the curry.

This one, we need to colour it to transluscent. Once the onion is at

this stage, which is a good stage, South African curry powder which

has... South African curry powder? Yes, fennel, black pepper, chilli,

so two table spoons of that for about a kilo of meat. So far so

good? Loving it. Once the spices have gone in add the tomato,

because you don't want your spice powder to burn. Now, often with a

lot of curries and particularly stews you brown off the meat, apart

from Irish stew, but you are not browning the meat. I was amazing

when I stumbled on this recipe, I learned it from somebody in South

Africa, and tomato goes in fist, you would brown the meat and half

cook it before you add the tomatoes, other wise the acid from the

tomatoes wouldn't let the meat cook properly. I guess this is one of

those where it needs to be cooked slowly over a period of time.

Because it is slow cooking I recommend the whole leg of lamb or

shoulder would be amazing in this. At this stage, I will add the meat

as well. And I will remember to wash my hands. Garlic as well..

That has been trimmed this meat a little bit. Yes stkpwhrvings.

not too fatty. You don't use too many fatty pieces in Indian-style

food. You seal the meat lightly. We can add a bit of water. Salt needs

to go in now. Every time I see you, you have got things in the pipeline

this is, I mean your travels were, what, to get inspiration for your

book? This was, I should have mention on the go, actually, my

book, which comes out in March, curries of the world, my favourite

curries of the world. Nicely done. Well, had to use the opportunity!

It comes out in March. I will add some water, James, here. But also

as well as that, you are setting up another restaurant of yours. That

is true, I am setting up a restaurant, again, I'm going to

plug it, but it my first book Indian Essence. Sorry, I am

shameless. You are not at all sorry. I'm not. Dawn there is only a small

portion of coursery for you! Giner and garlic. I will let this cook

for about half an hour. You have these to go in? Do you want those

to go in. You cook that for half an hour with the lid on. And then fut

potatoes in. Then put the potatos in. They would cook for another 20

odd minutes. I will leave do you that bit. On your travel, the, what

is the main difference between the curries? I assume there is masses.

Huge difference, if you take it - if you take it from far east, to

India, to crib yarpbgs it is all kind of -- Caribbean, it is a

changed scenario, people would use curries, inspired from India, but

use their own local ingredients as well na. Is what is the amazing

part. So in the Caribbean where they would use all spice, they

would use... Old Spice? ALL Spice. I knew people from Yorkshire speak

different. They use parsley and thyme. This was... Where is the

best curry to be found in England. We had a guest last week who said

where it was to be found. I would say Leicester. Leicester? I would

say Birmingham. I am a Birmingham boy.. I would say Birmingham as

well. Leicester is pretty good. This This was with the first Indian

takeaway. I need lime also chef. am doing that. There you go. If you

could like to ask a question call Can I ask you something that occurs

to me what is the worst mistake people make when they are making a

curry then? I think they try to put too many spices, too quickly. With

the spice, you have to remember, that it is only seasoning. And the

bigger quantity doesn't make better curry. Or better food. So use as

much as salt-and-pepper, that is what I would always say. What is

going on here? This is the bred. It is the first Indian takeaway. I am

making Dawn happy. When the Indian labourers came to work in the field,

they didn't have takeaway container, and somebody came up with this idea

of using bred, so they can take it to the field. So the bread will be

soaked up. With all the juices. That is amazing. Still they will be

able to have a good nourishment. You have turned it to a Michelin

starred dish with a bit of -- coriander. This is how they serve

it. I have eaten it in this form. It love it. What is it? Bunny Chow

Odour ban. The difference between that and that is 28 quid. A bit of

coriander cress. You get to dive into this. Wow! Half a loaf of

bread with a curry inside it. a great idea. Forget the knife and

fork, tear the bread.. What do you think? Tear it like this? Oh my

gosh. You have torn it a bit too much. I am going back. Look at this.

Would that in the bread always be served with lamb, or... Originally

it was served with beef. -- vegetables. Later people introduced

beef and lamb and what not. This is a huge piece I have here. Go for it.

Just nod. We need some wine to go with this. We sent Peter to Essex.

Go with it? It is the week of the Colchester oyster feast so what

better time to be in these world famous oyster lakes. I am not just

here for the tasty natives ch I need to head into town to find

great wines to go with today's dishes. The lamb is belly filling

street food with a bit of theatre and a great story behind it. We

need a red wine for that succulent lamb, and dishes that use fragrant

spice, it is best to keep things simple and juicy. That said here,

we need a bit of fruit richness and ripeness, to act like chutney on

the plate. With all that in mind we could go for gorgeous spicy

Lebanese red. In keeping with the dish I found us something

affordable and totally delicious. It is the wonderful Negroamaro from

Italy. If you translate it, the name of this grape, it means black

and bitter. Now this wine has a bit of substance but it is so well made

it is soft and approachable. When you smell it, it is scented and

sunkissed, and inviting. Just like this dish. That is perfect. You get

a bit of freshness, and a nip of Tannin, which we need to cut

through the rich tons of meat. It is also soft and juicy and plump,

which we need to add that bit of fruit weight and to work with the

tomatoes. Finally you get an earthy richness to pick on the potato and

cumin. So this is a real find. It is full of heartwarming satisfying

flavours, just like your beautiful flavours, just like your beautiful

Bunny Chow. Enjoy. We certainly are of. What do you think of the wine,

it is a great combination? Spot on. Medium bodied. Fruity, that is all

you want with this kind of curry. It goes really well. Often I would

choose a beer, but that is, what a great combination. That is

delicious. Happy with the food? Great way to serve it. Normally go

with the beer, not the red wine. His version of Cornish masti. Mark

has a stunning sea food dish. Remind us what it is. It is on a

pebble. Pebble, rock, it is is a rock from Jersey and it has got a

seared langoustines on. Oyster mayonnaise and foraged seaweed.

looks fantastic. Let us find out where Rick Stein has gone on his

tour of Spain. He is up in the mountains and having a go at the

It was the mountains that defeated them. They had large... Well, that

and the rebellious spirit of the people who were widely known as

fierce fighters. One Spanish writer on a journey from the plains to the

Atlantic, described it as like entering the threshold of a

My knowledge of Spanish is OK in the food department. I can get all

The chef at Casa Poli and he's going to make

When I was looking down the list of dishes from Asturias,

this one really caught my attention

because we don't do a lot of fish with cider back at home

but, of course, they do here

and I think this is the most famous- fish-in-cider dish,

isn't it, Luis, very famous?

Si, yes, it's muy famous.

This is a typical way of cooking here in northern Spain.

It reminds me of classic and basic French provincial cooking.

We're not all that far from the border with France

and so I bet there's been

a little crossover of influences here over the years.

There's fried onions, olive oil and flour to make a rue

and then Luis adds fish stock

and, on a low heat, he gently thickens it and cooks out the floor.

I feel really privileged making these series

because it is about coming into the- kitchens in somewhere like Spain,

particularly where the food is really simple

and just seeing what the telling details are.

Once you see something like that, like the degree he cooks the onion,

like turning off the heat before he- adds the flour so it doesn't burn,

those are all the details you don't really get in recipes.

Now he puts in some Asturian cider.

This is really sharp and dry

which will give the sauce a touch of acidity.

And then he puts in fresh peas, but I suspect,

given the right time of year,

he could easily have used wild asparagus or tiny broad beans.

Time to taste.

Very acid. Very acid.

But now with the sugar. OK. Mmm.

HE SPEAKS SPANISH

OK.

I think this is a seriously handy thing to know.

I'll make sure my chefs get to see this.

A really simple way, even with this huge knife,

to cut hake into bone free steaks.

He's actually cutting the bone out of each one of these steaks

and just pulling it out. I've never seen that done before.

It'd be quite easy to do with hake

because they have a sort of plate structure around here

rather than bone, so you can get them out easily

but it produces a really nice, neat fillet of fish.

Now you can see what I mean about poaching in a pre-made sauce.

You put this on a stove with the minimum of heat

and the fish adds flavour to the sauce.

In fact, this area of Spain along with the Galicia,

Cantabria and the Basque country is known as the Land of Sauces.

In go clams, then some gambas, these large prawns.

They'll cook in seconds, really.

Then, finally, the fish is knapped with the sauce

and finished off with a sprinkling of saffron.

That's a new one on me, I've never used it as a garnish before

and I don't think I will, but when in Rome...

Please. Very tasty. Love to.

Perfect way of doing the fish.

And thank you very much.

Mmm. Can't stop eating here!

Apology for the loss of subtitles for 41 seconds

Another iconic dish and one I've cooked many times, is patatas bravas.

It's a dish popular all over Spain and I love it.

Boil some potatoes and drain them.

Then fry a couple of onions with a clove or two of garlic.

Cook till soft and add pimenton.

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

It's just these colours, the colours of Spain in the flag and in the food.

Actually this is, er, bravas sauce, patatas bravas.

It doesn't actually mean "brave potatoes".

It means sort of, er, fierce potatoes.

I think like the Cornish say, it's a brave old storm or it's, it's brave and hot.

It means it's fiercely hot and this is fiercely hot, too.

I've just put loads of chilli in there.

Now I put in chopped tomatoes, tinned are OK,

and then a bit of water and three or four dried bay leaves.

Some sea salt and to balance that, some sugar.

A splash or two of sherry vinegar, I love sherry vinegar,

and that as far as the sauce is concerned, is it.

All that remains is to saute those parboiled potatoes in olive oil.

I had a feeling that shortly after Columbus brought back these things like tomatoes, potatoes, chillies,

little cafes opened mainly in Seville serving up the food of the Americas,

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

What better way of showcasing the vegetables and spices of the New World.

What did we do without tomatoes?

Did we all live on turnips like Baldrick in Blackadder?

GGG

PPP

Than

Than --

$:/ENDFEED

Than -- thanks

Than -- thanks rick.

Than -- thanks rick. I

Than -- thanks rick. I am going to cook pumpkin. I won't carve it into

a lantern, I will leave that to Blue Peter. I am going to show you

to cook it and prepare it. This is a carving pumpkin. The origin of

carving vegetables is thought to carving vegetables is thought to

have come from Ireland. Then the Americans started it in 1830 that

picked it and it has gone to what it is now. So this is a carving

pumpkin. If I cut it in half, you can see the difference in texture.

Certainly, the large sort of hole in the middle which is great for

carving. This is a big pumpkin. Can you have a vegetable allotment or

certainly a compost heap. These grow fantastic in compost heaps.

What we are going to do is peel it. But it is easier to peel with a

knife than it is with a peeler. You can have a go with a peeler but you

just need to remove it. This is brilliant roasted. I am going to

turn it into a quick soup, which is done in about five minutes, this

entire thing. We will remove the seeds, because we will use those

later. Then all we do quickly is heet up a pan. You will see how

quick this is. -- heat up. You need to thinly slice it. You see the

colour is fantastic. But like I said, it is brilliant roasted. If

you roast chunks it is wonderful. It is great salt roasted, but if

you allow it to cool down, it makes a brilliant puree, and you can use

that to fill ravioli, you can use it to flavour ice-cream. Can you?

Pumpkin ice-cream is delicious. You flavour it with ginger and stuff.

Ginger and almonds go well with pumpkin. We will chop this up nice

and quickly. Then we have some stock here, you just throw that in,

brown vegetable stock. Do you think you could get hold of pumpkin like

that in a supermarket. You buy them in the supermarket. You have to be

quick, because they will run out by the weekend. I have only seen the

other ones. You should be able to get the big once. I will put in

garlic and onion, a bit like Atul Kochhar's dish. I am not going to

brown the veg. It gets thrown in. It is a simple and quick soup. I

want to a cook it in real time. We get that boiling. Then I will puree

it with cream after about three or four minutes. We talked about

Cornish pasty while we were watching Rick Stein. That is your

home place. It is. That is why you like it so much. I was born in

Wales because my dad was posted there. He was in the RAF. My family

are all West Country. Half of the family are from Devon, from

Plymouth, and the other half... What are they? Jann, rs. That is

what you call them. So it is tricky. It is tricky cooking Cornish pasty

on air. We have had calls saying you don't serve it with salad.

thought that was a posh thing you did. You don't do gravy either. The

pasty is the thing. You don't need anything more. Let us call the

salad garnish. On with the soup. We have some gleest there, touch of

sugar, keep the -- some yeast in there. We keep the salt separate to

the yeast. The sugar feeds yeast. We mix this together. This is a

simple way to make bread. You don't need warm water. You can do it with

cold water. It just take longer to prove. I have some of these pumpkin

seeds, which we can throw in. That is made, we mix it all together

into a dough. I am going to use it to fill these plant pots. Loving

watching you doing that. Feeling excited in the wrong way about

that! I couldn't believe it is over 25 years since French and Saunders.

Yes, moving on the that quickly. Yes, it is. How could that be when

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

has been a long time. Jennifer and met, we lived in a flat together at

college. We didn't like each other so much to begin with. Really?

is kind of posh stock and I am not. I first turned up, I was a bit late,

I came late and everybody has their friendship groups et -- set up. She

was in a particularly slightly forbidding group of clever

beautiful people and I thought, well I'll never have access to that,

so I won't get to know that girl. Then we shared a flat and I

realised she is great. Working together, collaborating together, I

mean you have still the done over the years but writing has been an

important part in your career. You are not only writing it but you

have written so many different things. You have ventured into

books more than ever. Who knew? Because a lot of the stuff I have

done has been collaborative, I have always worked with other people,

like Fatty Saunders I never knew I would enjoy working on my own, but

I am a bill of a control freak, James. And so when you write a book

you make every decision about every sentence, every word, every full

stop there is something about that I like. An award rining writer as

well. -- award-winning writer. was surprised. And your second

novel. Fascinating story as well, well you explain. Well, this second

novel is called Oh Dear Sylvia. At the centre of the novel is a woman

called Sylvia who doesn't speak, because she is in a coma. She has

come off a balcony. We don't know how, that is revealed as the book

gons. I went to Ealing hospital and I talked to some doctor, they said

when somebody is in a coma, they encourage the family and friend to

come and talk to that person, because, well, they might hear and

it might help to raise them out of it, and it helps the people that

are suffering, round somebody in a coma, which is a terrible thing.

The story is fascinating. You almost live in her life, through

the stories of other people. That is right. That is exactly right. I

wanted to put together the picture of a whole woman, piece by piece,

through the eyes of the other people round her. When I was

writing it I thought, really what this proves is we are actually all

different things to different people, aren't we. We are. We have

relationships in life, you know, not just physical, like I am your

mother, I'm your daughter, but you know a different person, so that is

what I tried to do. There is is a big secret at the centre of the

book, a dark secret that gradually as everyone is talking to this

person n the coma, we reveal that secret. You still get that story. I

am going to blend that for a minute, but, all I have done with that soup

is brought to it the boil,, we have cooked that for... You have done

what? About 30 seconds. I am going to use butter. Yes, we love that!

Good luck. Good luck James. We are all with you here in the studio.

is down. We are all rooting for you. Then we have our soup. Wow.

Excellent machine! I want that machine that makes soup oaf a

sudden. You leave the bread to prove. What we have got in here, is

a bit of the bread that has proved. What you can co-is take a knife and

slice the top. These are little plant pots. Have used grease proof

paper to stop the mud going on the bread: All we do now is bake them

in a hot oven at 440 that is 220 centigrade. You end up with these

little pots of bread. That is cute. That is nice. What were their

called, the flower pot men. Bill and Ben. I was more Zig and Zag.

There is comedy in the book. can't write about such a dark thing

without it being funny, that is the British way. Something is really

truly tragic and different, that is how we work our way through it. I

have comedy characters and funny things happen. But I have to say it

is a darker book than the one I have written before, but I am not

scared of that, are you? definitely not. But it is based on

the main character, is, you have four character, the cleaner, the

ex-husband. Yes, there is nine characters all together, including

Sylvia, so it is very busy, the book, but everybody comes into that

room with her and everybody speaks to her. In a personal intimate way,

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

of people in my life might wish they could speak in that way!

Heaven, what is that? That is a boiftd double cream you. Have some

pumpkin seeds as well. -- that is a bit of. This That is a very small

amount. You are mean! I am saving room for the pasty, without the

salad. Dive in. Posh plate. I was taught you are supposed to go that

way with soup. I was told to tip the bowl! Were you? There is your

bread. OK, well, this is completely gorgeous. Five minutes. This is

completely gorgeous. If there is a skill or tip you would like me to

demonstrate perhaps you need help, can't get it right, drop us a line

and we will try to answer them. You can get the contact details via the

website. What will we be cooking for Dawn? That unofficial Cornish

pasty without the salad. I am sticking to a traditional filling

of swede, potato onion and beef, with a bit of seasoning. It is

baked gently and served with a simple green salad. I will probably

do it with gravy or nothing. Or squid. Seared in a hot pan and

served with a Japanese-style dressing. It is finished off with

watercress and a squeeze of fresh lime. You have to wait to the end

The final result. We have reached the North East heat of the great

British pen ewe -- menu. Colin but is the gastronomy

Colin's experimental dish What is going...? Ah!

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

Fancy stuff there.

I would guess this is quail by the size of it.

You've got the crisp crunchinessof the deep-fried egg in its batter.

I'm not sure if it's ground-breaking- but it certainly is unusual.

I'm a man who likes my meat still walking, but that breast is raw.

I think the pate's delicious and absolutely a thing of great beauty.

Other than that, I think it's quite ordinary.

When you get rid of all the wonderful decor,

that is what you've got.

Yeah. And I don't think that amounts to gastronomy.

When something like this comes in in front of you, you go,

"Wow, this is amazing!"

The problem is you have to follow it up

and I don't think Chef's followed it up here.

If I were marking this, I would say,- "Imagination - 10/10."

Practicality, I think I'd probably give it about 4/10.

Colin's cheffy quail has failed to live up to its promise.

Will Charlie's more rustic style give him the edge?

His starter trounced Colin's in the- heats with a strong score of seven.

Charlie's preparing wild rabbit three ways -

making a classic rillette from the legs,

deep-frying strips from the belly and smoking the loin -

a method that Colin is quick to pick up on.

It looked quite smoky, is it over-smoked or...?

No, not really.

It's nice and moist.

It's how we like it.

He's hoping to wow the Olympians at the feast with his star ingredient,

foraged Douglas fir.

Douglas fir has a distinctive pine taste and Charlie's using it

in a carrot puree, a flatbread AND a vinaigrette dressing.

# Dum... #

So, Charlie you're singing now, is that a sense of nerves?

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

Ground-breaking ingredients are going to be a feature of this year's brief,

so the judges have been given cards- to help them identify flavours.

Will they be wowed by Charlie's daring use of Douglas fir?

Well, that's totally smoked. It's so smoked I can't tell you what it is.

Judging by the size of it, I think it's probably rabbit.

Well, it's the problem with rabbit.

Rabbit is actually a very delicate dish.

I like these bacon-like...

Do you? I think they're SO chewy.

On a competition level, I really don't understand this idea

of this being in any way world-beating.

I just don't understand this dish.

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

Well, actually this confuses me even more,

cos it says this dish is flavoured with Douglas fir pine.

Hmm. Where?

Well, I thought it was flavoured with smoke.

Here's a chef who's trying very, very hard - there's no question about that.

But he doesn't know when to stop.

He's entered for the pentathlon

and what he should've done was enter for the shot-putting.

PRUE LAUGHS

So, Charlie's starter has failed to dazzle

and, going into the fish course, Colin's leading by a whisker.

Having shone in this round in the heats,

he's keen to press home his advantage.

So, what score did you get on your fish?

Yeah, all right, I got a seven, you got an eight,

I know what I've got to do to bring it up.

I know what I've got to do.

And that's bang the ovens really hard and knock your dishes off.

Colin's highly technical and visually spectacular mullet dish

recreates a seascape

using exotic ingredients including purple potatoes,

pomegranate and seaweed.

The piece de resistance is shimmering water made from set seaweed stock.

It's a risky technique and the dish- stands or falls by its success.

That's looking a tad fragile there,- Chef, coming off as you want it to?

It's a lot thinner, a lot finer.

It's been reduced so it's a lot clearer as well,

but that one was a bit too thin.

Am I irritating you, lad?

You are, yeah. Grand.

Game plan's working.

Can Colin pull his challenging dish- out of the bag for a second time?

Better? Two down...two to go.

Will the judges think Colin's flight of fancy is fit for the banquet?

My interest is already piqued.

This is the first dish today where I've gone,

"Ooh, interesting, what is this?" It's certainly novel.

I mean, whatever it is... What are those purple bits?

What's this plasticky stuff on top?- It'll be some gelatine-y...

That's very clever, actually,cos it does look like a rock pool.

Looking down there you see fronds of seaweed. Very pretty!

This is absolutely delicious!

I love it. I love the cleanliness of the vegetables.

The fish is really beautifully cooked.

It's got tons of flavour.

Do you actually think we NEED the gel? Oh, yes.

I like the gel. It sort of makes it feel mysterious.

The problem I have is with the purple potatoes.

I just don't think they fit.

What you want is banalness, plainness.

No, no. You don't eat colour.

Colour doesn't taste.

I think the potatoes taste absolutely delicious

and they LOOK absolutely wonderful,- so what are you on about? I know.

This is Olympic-class cooking.

It's gastronomic. It's creative.

It breaks all the boundaries. It leaps all the hurdles...

Gold-medal winner? Gold-medal winner!

So a stellar review for Colin's fish.

How will Charlie's dish measure up?

His fish is cooked in a water bath,

a cheffy technique he's not used to using.

Charlie's putting up a good front,

but is his simple fish served with cauliflower puree,

cauliflower fritters and beetroot garnish enough to impress the judges?

Happy? Yeah, I suppose I am.

Can this course put him back in the running

for a place at the Olympic feast?

Thank you.

Prue,shall I take that away from you now?

I know you don't really want it!

It's my worst thing, spoonage and masses of foam.

And foam over beetroot is particularly dumb

because the beetroot leaks into it.

I don't know if I can be bothered, cos he hasn't been bothered,

why should I be bothered?

No, he has... I'm not bothered, this is not a dish to bother about.

Oh, no, it's not THAT bad. Oh, come on! It's terrible!

What's good about it?

The monkfish is tasteless.

This is not a ground-breaking dish.

There's no revolutionary technology here.

There's no revolutionary technique here.

There is a very interesting use of sea radish,

which I confess I've never come across and which I wouldvery much like to come across again.

I think the monkfish is perfectly cooked.

Actually, I think the cauliflower fritters are nicely cooked

but I think they don't go together.

I don't think a cauliflower fritter,- frankly, can save a dish, do you?

I mean, if your life hung by a cauliflower fritter...

No, no, I quite agree, this is not the best fish dish.

I

I like

I like cauliflower

I like cauliflower fritters. You can see who make t it through to

the final later. Rachel Khoo invites us into her Little Paris

Kitchen. She is inspired to cook warm winter salad of goat's cheese

and root vegetables. With two talented chef, I am sure neither

will chicken out. However, they need to wing it if they are to grab

the top spot. Can you write it? Will Dawn face food heaven or food

hell? We will find out at the end of the show. Cooking next is the

man in charge of the Ocean Restaurant in Jersey, Mark Jordan.

I don't know what happened here. I don't know what happened here.

You copied me! On the menu is what? This is the dish tried your

restaurant a couple of months back. You did. This is a taste of Jersey.

I wanted, I float round when I am surfing and doing nothing. You see

these lovely rocks we get on the beach. What I wanted to do was

bring a dish into the restaurant, that was like the sea shore on a,

you know on a rock. So we, me and some of the chefs went out and we

got a lot of rocks, pebbles, whatever you want to call it and

came up with this dish. And it is oyster mayonnaise, and I don't know

whether you are aware, oysters have a natural emullsifyer, so if you

mix them with an oil, they thicken up like a mayonnaise, so hence

oyster mayonnaise, a lot of people don't, they are put off by oysters,

well, you can see, they don't look to, the eye they don't look

appealing. They don't look as lovely as these, these langoustines,

they are my food heaven. They are incredible. People are scared off

by langoustines because of the preparation. But they are very easy.

You just peel them. The price as well, but it dictated because we

don't eat them in the UK, we export them. The Scottish langoustines and

stuff are beautiful. So that is the pebble you brought over, in your

luggage? Yes, that is the one you said, Mark, can you do the can you

do the dish and can you bring a pebble? That is the pebble. So you

have the oysters which you are struggling with. These are tough

cookie, this one was. They are like native oysters in terms of the

shape. We get a different type. It is more of a, well, almost like a

claw shape they have a big belly. These are narrow, almost like a

clam shape these are. Couldn't you fit those in your suitcase? No, I

met the seaweed guy who got my seaweed at the airport, soy had

rocks, strange pang cadges from strange men in wellies so it is a

wonder I got here with everything! So, right. You can keep these

shells from the langoustine, they make great soup as well. So keep

those and freeze them. There is the langoustines ready for you. You

going to prepare that. You want me to do this, what is it the beach?

If you can start arranging the seaweed. We have two types there.

The long one which looks like samphire, that is a velvet horn.

This one? Yes, it tastes of oyster. I would go with that. Tastes of

oyster. Right. What about this one? The other is a pepper dulce. They

can only be in low tides. You only get them in the low tides. So...

smells, it smells incredible. The pepper one, the small one, when it

comes out of the sea, it smells of truffle. Do you want to try? It

really does taste of the sea. yeah, amazing. The smell is great.

That is the whole idea. It is very mineraly, the whole point of this

dish. In among that, we are going to make the beach bit. You want me

do that. If you could, a Jersey beach, not a... A Jersey beach. So

you are making a crumble but using anchovy oil. Yes, my style is

everything on the plate you have to be able to eat. It has to taste of

something. By putting anchovy oil in there, you end up with this. It

looks like a beach. You see how it is emulsifying now? Yes. Right, you

have a bit of parsley in there have you? A bit of parsley. The natural

colour of the oyster isn't very appealing to the eye. So by putting

a bit of parsley, it gives it a bit of colour and helps the desh settle

in together. Right. -- dish. This is like a crumble and what we have

in there, I will show you, we have baked what I have just blended.

Absolutely. That is what we end up with, this bit of crumble. The best

thing when you make the oyster mayonnaise, it could do with 20

minutes or so to start setting up. Is it a pebble beach or sandy beach.

Both. We get some of the best beaches you could imagine. James

was there if the summer an he voech for that. I wasn't surfing. All I

want to do with the langoustines, too many people think you have to

overcook them. But by just giving them 30 seconds on one side. Do you

like langoustines James? Absolutely. Can't waste these little fellows.

If you could start dressing. have two restaurants now haven't

you? Yes, we have the Atlantic hotel and Ocean Restaurant and a

new addition to the collection is Mark Jordan's beach, which is a

stripped down version of what I do at the Atlantic. Still emphasising

on fact it is fantastic ingredients, but not kind of this style, this is

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

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

get is grilled fish with a caper and gherkin butter and a slice of

lemon. Both places have the most amazing views.. They do. You

visited both of them so you know. So, yeah, the Atlantic Hotel is on

the west side of the island. You can virtually see it from the

airport when you land and Mark Jordan is in between St Helier and

the Atlantic, so in comparison they are all, you know, you know

relevant to each other. Not too far away. Right, I feel like we should

have some Tony H -- Hart music. I will be sharing some of my

favourite highlights from Saturday Kitchen tomorrow at 10.00 with Best

Bites. I can't wait to see what people make of this when they have

a go over the weekend. All I am going to do. I can see the producer

in London using a flagstone for in sort of stuff! Into the langoustine

pan. Just wilt the spinach. So these are now done. Yes. Still nice

and tender, not like little bits of rubber. A bit of lemon on there.

Thank you. The secret of this place, with this dish is you are blessed

with some pretty incredible ingredients over there, aren't you,

really. For an island nine by five it is phenomenal. I have my own

beef, my own lobster, scallop, oyster, seaweed. Pebbles. Pebbles.

There you go.. Surf board. Then you have that amazing, what was that

old... World War II bunker that you took me to? The amazing lobster.

Shaun Faulkner, he has an old fashioned way of keeping lobsters

in a bunker. It is incredible. water is changed twice day with the

natural tide. And you sew so they are constantly in freshwater. The

quality of the lobster and the crabs is phenomenal. So a bit of

pea shoot to give it a bit of a fresh feel. I did say this was

impressive. Thank you. It looks fantastic. What is that? We have a

pan-fried langoustine on a Jersey rock with oyster mayonnaise.

have to go to this man's restaurant. Now you can't eat this. I can't.

have got you a pebble. I could try it. We haven't forgotten about you,

here is some lovely Jersey chocolate and black butter. What is

that? He got it free with the chocolate from duty free! It is

cooked down with apples and spice, and it is very traditional in

Jersey. It is fantastic. Thank you. Thank you Dawn for not eating this.

Have a chocolate. What do you think? Amazing. Let us g back and

see what wine Peter has chosen to see what wine Peter has chosen to

The langoustine with oyster mayonnaise is an evocative dish.

Not only can you see and smell the seaside it is a rare recipe that

evokes the wine style that will go with it. That is subtle, fresh, and

stoney. Something intimately connected with all things Briony.

Mus day isn't fashionable, but this would be a great option. This week

I have found a bargain. It is not the cheapest, but it is great value.

It is a Chablis 2010 by Laurent Desvinges. I describe this as

tasting stoney. Now that can be a bit confusing, how can a wine taste

like minerals. A mineral while whine that speaks as much of the

earth and the sea, as it does fruit or Floers. Mineralty when it is

done well in a white wine makes it very food friendly and savoury and

elegant. Because after all the dish is about mineralty, from the pebble

on the plate, to the earthy inky flavours of the langoustine, the

spinach and the seaweed. This wine wraps those beautiful things up in

a very elegant embrace. It is a match that is fresh and her ball

and salty and lemony it is pure dynamite. So Mark, it is inventive

and Evoque vobgtive and here is a wine that sits beautifully wit.

There is just one thing to say. There is just one thing to say.

Cheers. I don't really dive in. I don't want to spoil it. What do you

reckon to the wine? Fantastic. Floral, fresh. Two great choices

today. One more than the other. This one, still at 8.99 a bit of a

bargain. It is lovely. It is quite syrupy. Great value as well. It is

time to find out who made it through to represent the North East

heat of the final of the Great Now, it's the main event,

his special innovation - he's serving slow-cooked blade of

But are two classic cuts really Look at that, is that sexy or

I'm not getting big flavour and I'm not getting

That's the only sort of sadness here for me.

Very nice, lovely ingredients, beautifully handled...

Beef and mash.

..but honestly, about as radical as I am. Come on, listen...

You really do have to travel an awful long way

to find beef better than that and better cooked than that.

And that makes me happy.

The brief is to actually push back the boundaries of cooking.

Does this do that? No!

Charles's found a staunch defender in Oliver.

but is it enough to see him overtake Colin?

He got a nine for his pork cheek with black pudding cream

and mock apples, super-chilled using liquid nitrogen -

Colin's using the unusual cut of pigs' cheeks,

but he was criticised in the heats for less-than-generous portions.

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

This one is a main course. A main course for normal people, not for you.

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

Is black pudding served with humble pork cheeks a dish fit for our sporting heroes?

Will Colin's dish satisfy the judges' appetite for pioneering cooking?

Mm!

Does that look like a main course to you?

A very, very small dolly's main course.

Is that a toffee apple we see before me?

I have absolutely no idea at all but I think this is a canape, not a main course.

This smearage is black pudding, which is the first use of smearage in an effective manner!

It's lovely! This pork is utterly delicious. It is so tender.

It's dolly's food. It's not for Olympians.

So, a mixed review for Colin's main.

It's dessert time and Charlie's last chance to show the judges what he's made of.

He's cooking his Earl Grey souffle with gorse flower ice cream

which got just six points from Nigel yesterday.

Charlie's Earl Grey-infused souffle

contains a ripple of fresh-cooked and freeze-dried strawberries.

After a disappointing rise yesterday, he's keeping everything crossed.

There's no doubting the technical challenge,

but will the fragrant flavours of Earl Grey and gorse flavour pack a gastronomic punch?

Move fleet-footed and gently, please, gentlemen.

You know, there's something amazing about this ice cream.

Let's see if there's any illumination on the card, shall we?

Well, blow me down! The ice cream is flavoured with gorse flower.

Well, that is a first. I didn't even know they were edible.

I've never eaten gorse flower and hopefully I will never have to ever again.

I had mixed feelings when I'd seen a souffle coming at us.

It's not a great souffle, is it?

I think it is delicious and the strawberry flavour is very strong.

The fruit has really got a kick to it.

To find that little base of strawberry down at the bottom

without it turn to mush is... Clearly, there's some sort of technique going on.

I've been defending this dish because I've enjoyed it

but if I'm talking about Olympian heights of gastronomy,

it doesn't crack it because it isn't world-beating.

It just is not exciting enough.

So it seems Charlie has not taken a big enough risk.

Not something his rival Colin could be accused of.

He shocked everyone yesterday by putting up an untested dessert

and, having failed to impress, he's taking a massive gamble

and completely changing his dish once again.

Is this your new design for the dessert? Yeah.

Practised? No. Nah, I like your style.

Colin swapped dark chocolate for white

on his rhubarb and custard dessert

and ditched yesterday's presentation in favour of a theatrical surprise.

Colin is still serving layers of rhubarb puree, set custard and praline inside his chocolate shell

topped by his special non-melting sorbet

and he's about to reveal his brainwave for showing off this ground-breaking element.

I'm going to try and flame the sorbet.

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

We're going to pour the vodka over the sorbet directly.

Then light it. OK?

It's not working.

I'm loving this already. There's two things going for it.

It looks good and he's taken a risk.

It mightn't have worked but he tried.

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

These things can be done.

This is a classic example of a pudding which was designed to be admired,

ooh-ed and ahh-ed at but not to be eaten.

The chef, if he goes through, should- be told to change this pudding

because it ain't good enough.

They've given their all. Now the chefs face an agonising wait.

The judges are about to discover which dishes make up which menu.

Today, I slightly sensed some of the inexperience of two novices in the competition.

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

Pru, I can sense there are anxious chefs out there. Have you made a decision?

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

Time for Colin and Charlie to be put out of their misery.

One will taste victory. The other, crushing disappointment.

Welcome, chefs. I know it's both your first time here in the judges' chamber.

Well, we've had some really ambitious dishes, I've got to say.

Some of them were absolutely world-class.

But it's not just about a dish.

It's obviously about the overall menu and we have to make a decision.

Prue, have you made up your mind? I have.

It's Menu B. OK, Prue. Matthew?

It's Menu B for me as well.

I am also Menu B. That means we have a clear winner.

We don't know who Menu B is, and neither do you.

Let's find out.

The chef going forward to represent- the Northeast in the final of the Great British Menu is...

Colin McGurran. Well done, Colin. Well done. Thank you very much.

Right

Right it

Right it is

Right it is that time of the show to find out some of your foodie

questions. First we have Alexei from West Sussex. What is your

question for us I wanted to make a nice warming fish pie. Looking for

inspiration for a sauce, possibly with a curry gist? I have some

mixed fish bits. Mixed fish bits? For this you need a little fennel

seed. You can use star anise and also some cardamom, don't use card

Monday, sorry, cinnamon. Saute them, half an onion, saute your fish bits,

and add a bit of curry powder. Any kind you want, English would be

fine. Add coconut milk and go oing to make your fish pie in the normal

way, cover it with pastry and bake it. What desh would you like to see

heaven heaven or hell? Like Dawn I don't do tentacles so heaven.

Janice, are you there? Hello. Good morning. What is your question?

would like to know a good recipe for duck with a nice sauce and am

come anyment. Duck goes well with sweet thing, you can caramelise

duck breest with five Spies and honey and serve it with cherry just,

you can get cherries which are fantastic f you cook the duck leg,

you can confit it slowly for three hours and serve wit a tap naid

sauce and it is a great way of doing it. If you have choel duck

cook it slowly, that way it cooks the legs. I have only ever cook add

whole duck. You want to cook it slowly. Flynn of five spice and a

low temperature so don't worry about cooking it pink. Shred it off.

Can I say something, I have no cooking tips but you sound very

attractive. Just saying that before you make your decision, that is all.

What would you like to decide, heaven or hell. Deaf ly you should

call it a Dawnish pasty. Hi Rebecca. How old are you? 13. What would you

like to ask us? How to cook the perfect doughnuts. You know the

bread I make with flour, yeast, salt and sugar, you make tit same

way as a normal bread dough but you add butter. You can get it, we have

a press pi, but enriched yeast dough, you love it to prove and

mould it into little balls. Leave it to prove again and gently deep-

fry it and roll it in the sugar once you take it out. And then once

it is basically out of the fryer, you put the jam inside. You don't

do it beforehand, you do it after it is cooked. So good luck with

that. What dish would you like to see? Food heaven. Yes. Correct!

Darren are you there? What is your question? I have some venison and I

want a recipe. What part? The haun ch? It is pieces. Is it the face?

If if it is the loin it is good with sweet thing, like carameliseed

red cabbage, it if -- if it is a haunch that is slow braising with

red wine, root vegetables and beetroot. Jew is gravy from where

we come from. Heaven or hell? Heaven. Good. Anne from Yorkshire,

what is your question? My question is I would like your best possible

vegetarian recipe please. I am going to turn to this man. The best

vegetarian recipe has to be seasonal. At the moment you have

lots of roof vegetable, swede or turnip or parsnip would be

fantastic. I would follow the same route of making potatoes. Green

chilli, cumin. Saute the diced vegetable. At turmeric and red

chilli and salt. Cook it slowly. You can serve wit a dahl or another

vegetable. What would you you like to see, heaven or hell? I have

never had a good Cornish pasty. What is wrong with you. I have had

nice squid but I love Dawn French so much it has to be heaven. It is

looking good so far. Usual rules apply gentleman, this is the fun

part of the show three egg. Let cooked as fast as you can. The idea

is not to get into the bin guy, because over here we have a three

star Michelin chef. He is in the bin. It has to be edible. Let us

put the delonce screens. Three, two, put the delonce screens. Three, two,

didn't concentrate this much when What do you reckon. That is not

omelette as I know it! It is not really omelette as the greatest

chef ever knew it. It is kind of still clucking, isn't it, really.

Perfect! As it should be. Mark. You did it in 28.68 senged seconds

which would put you on the board: You are joined by Michelle ruex. --

Roux. This is more serious than the guide coming out. In the bin.

are going on the board you sit there. Which mean Mrs Tom Kitchin

goes down there. Will Dawn get her idea of food heaven, it is looking

good or food hell, which is squid. Rachel Khoo is making lavender

roast chicken but first she is There we go. Bon appetit.

There's a lot of things from the carrot,

Behind the simplicity, it's actually quite a complex flavour profile.

This inventive, highly skilled approach can translate just as well to home cooking.

It's all about creating the perfect balance of flavours.

So, inspired by that coleslaw, I'm going to make a breathtaking salad.

This dish showcases modern Parisian cooking.

The humble vegetable is the star but the trick is to produce

a mind-blowing range of flavours and colours.

I have this beautiful selection of vegetables here which I'm going

to transform into a stunning winter- salad with a goat's cheese mousse.

I start by peeling the parsnips

and some suitably named deep purple carrots

which have a lovely mild flavour,

but you can also stick to regular ones.

You want to try to get all pieces of vegetable a similar size

Look at that. Crazy carrot.

I'm going to do one apple.

The apple, when it roasts, it gets a lovely sweet caramel flavour.

That works so well, it's a brilliant combination.

Drizzle your vegetables with a neutral flavoured oil before baking.

I like sunflower.

I really just want the flavours of the vegetables to come out,

to shine and sing.

It takes about 45 minutes, maybe a little less.

You want a nice hot oven, about 200 degrees.

Now for my delicious goat's cheese mousse. This is Selles-sur-cher.

It's got this edible ash coating here.

That adds a little bit of smokiness.

This cheese comes from the Loire valley in central France

and has a rich creamy taste which becomes stronger the more it's aged.

You'll need 200 grams.

Add eight tablespoons of milk and work it into a smooth paste.

It's a bit like cheesy whipped cream.

That's exactly what we're adding next.

A third of a pint of whipped cream.

You want to incorporate half your whipped cream first

because it will loosen up the mixture.

At this point, you can just beat it in.

Add the rest in.

At this point, you want to fold the cream in

because you want to keep some of that air in.

I'm going to put that in a piping bag.

Put it in a jug

and that way you can just...

scrape it all in there.

OK.

And with the mousse chilling, next I'll fry 100 grams of lardons

which adds another level of texture- and flavour to the salad.

They're just going to add some saltiness

Finally, some raw beetroot.

I'm using yellow golden and Chioggia which add a subtle

earthy flavour but you can also stick to more common types.

All you need to do at this point is put it together,

any way you like it.

Grab a bit of parsnip, some of the beautiful carrots.

You just scatter it on the plate,

Leave a few gaps for your goat's cheese mousse.

I'm just going to pipe some dollops- like that. Little mountains.

Lardons.

Dot them around. Some salad leaves.

The French call this a salade composee,

where each carefully chosen ingredient complements the other.

Vinaigrette - just drizzle on your vegetables.

Finish with a sprinkle of salt.

Look how beautiful those colours are.

It's almost too good-looking to eat.

A sumptuous modern salad.

Hot and cold, raw and cooked, salty and sweet.

Right, we're going to start off with crushing some lavender.

There is lavender that tastes bitter so look for sweet lavender

and make sure it's suitable for cooking.

In it goes.

Next step, I'm going to zest the lemon.

OK, right, lemon zest in.

And I'm going to grab some thyme.

I have my Parisian fridge out here.

In Paris, most people have small fridges

so you stick your stuff out on the windowsill.

Thyme and lavender go really well together. It's a good combination.

Some olive oil, about two tablespoons.

I'm going to add two tablespoons of honey,

some lavender honey which is going to give that stickiness to this dish.

I need some lemon juice.

OK, let's juice this lemon.

That goes in there. A pinch of salt.

Once it's mixed up, I'm going to grab my chicken.

OK, We've got some lovely chicken here.

All you need to do

is stick all the pieces in.

I've got a nice selection of drumsticks, thigh, wings.

Give it a good mix. That way, all the pieces get coated.

If you wanted to, you could just cover it with some clingfilm

and put it in the fridge.

But because my fridge is so small...

SHE LAUGHS

..I have to save space on everything,

so I'm going to grab a sandwich bag.

This dish, a lot of people think it's like, "You should do it for summer."

I quite like doing it in the winter- when it's grey and wet.

It's a good little summer treat for any time of the year.

All you need to do is give it some time in the fridge

and pop it in the oven.

All right, that's going in the fridge.

I've grabbed my chicken out the fridge.

It's had a couple of hours to marinade and I'm going to put it in the oven.

Cook it for 40 minutes at 200 degrees.

That's it. Easy. Easy-peasy.

If the chicken is browning too quickly, cover it with aluminium foil

and it's a good idea to turn the pieces over

halfway through, so they brown evenly.

I think the chicken - it's bubbling away, looks like it's done.

OK. Yes.

That looks pretty amazing.

You've got lovely caramelised sweet, sticky skin on the top.

If you've got some crusty baguette or some bread at hand,

you just want to rip a piece off and dunk that bread in those juices there

because it's seriously good.

Serve with green beans or any vegetable with a gentle flavour

that won't fight the lavender.

Yeah, good.

The rich savoury flavour of the chicken and sweetness of the lavender -

a traditional French ingredient used in an unconventional way.

It

It is

It is that

It is that time of the show to find out whether Dawn will face food

heaven or hell. Heaven would be a Cornish pasty. Food hell would be

tentacles and squid. It was looking pretty good. I thought. Mark went

for fish. Hate you. Hate you. Did like you, now don't. Was going to

Jersey, now never coming. Atul Kochhar made it 6-1. If you can

Kochhar made it 6-1. If you can dice up to veg. We have potato,

swede, onion. No carrot. No carrot. Never have carrot. So those are the

veg. If you dice me those up. I will make the pace tri, it is like

a short pastry this is where the origins are thought to have come

from. As far as I know it goes back to 13th century. Henry III. There

are massive differences about pasties, between Devon and Cornwall,

of course, it is something to do with the crimping, that is what I

have been told by my family. A Cornish pasty has the crimping

round the negligence a D shape. The Devon pasty has it on the top.

There are Cornish people who do that. It is never served with salad

And never... But the idea is the pastry was there to hold it

together. That is why it was popular with miners. They used to

take them down the mine, and my granny said, that you could make

pasty that would still be warm at lunchtime. The reason they had

knobbly end is so these were arsenic, there was arsenic the the

mine, they would hold the nobbles and eat the pasty and throw the

nobbles away. Some had pasties which had the meat and potatoes in

one side, and the pudding in the other side. You would have apple

and custard. You need to come on more often. It is like a history

lesson. I only know about pasty, not anything else. L as well, the

old times it was thought that the pasty would hold together if it was

dropped down a mineshaft. I am not going to make mine that hard. The

pastry has lard in it. It has salt and flour and water brings it all

together. So it is a simple dough. Wrap it up, pop it in the fridge.

We have one to roll out. The boys are cracking on and doing the veg

here. Now, and then this is where it has been confusing with Cornish

pasties. The ingredients don't have to be from Cornwall. But you have

to make it in Cornwall. Really? call it a Cornish pasty. Is it shin.

I can take it to Cornwall and bring it back and call ate Cornish pasty.

It doesn't have to be bake there. This is beef skirt. It is about

minimum 12-and-a-half% beef there is a lot of veg going in. It is all

good for you. It is proper peasant food. Proper stuff. Then some salt.

I think it needs quite a bit of salt. Do you want to know one of

the reasons this is going to be so heaven, is because I was trying to

lose a bit of weight in the last couple of years so I haven't had

things like this, so it was, in fact, up until a couple of weeks

ago, I had gone two years without a pasty. Two years. Two-years?.

they are my favourite thing. And also, a sad thing happened my mum

died. She was the person that made the pasty for me. So I thought I am

never going to taste a pasty as delicious at that. You are probably

not today. No, no, but then I met a lovely new chap and his mum made me

a pasty, her way, so I have a new source for pasties. Fantastic!

There is your pastry, you see, like that. And we get it nice, not too

thin. Yes. You see, I feel under pressure. Not only do I have

somebody from Cornwall, I have the entire Cornish population watching

this. You have. I think you roll it about that. That looks about right.

Does that look right? That is right. You don't want a soggy bottom.

Leave that to me! We get one of these plates, like that, and using

a knife. This is turning out to be the most enjoyable show, James. You

are the only one working. I have been told I have to make it in six

minutes. We have the meat filling. Get rid of that. You boys can make

one. You can do me the salad. need some salad. You still going

with the salad. Even though it is entirely foolish? I have made an

apron. Get them to do some salad. Always be generous with the meat.

Is that good? Yes. So much looking forward to you crimping. Some

people plait round the side. Don'ted by it up. Put a wish in,

you have to put a wish in. Hurry up, that is my wish. Luckily I got mine

in before you closed it. You need butter and cream. You can use

butter or cream. OK. What do you think? Both. I would say cream,

personally and clotted at that. It is all good for you everything is

good for you. What is wrong with that? You are not crimping it.

not doing it yet! OK. We are going for the D shape. The traditional D

shape. That is allowable. Is that all right? Yes. You fold it in on

each other so you create that little plait. That is OK. Am I

doing it right? Very good indeed. Looking forward to this so much,

you cannot imagine. Egg wash, tray, we haven't got time for a tray.

haven't got time for a tray you are going to throw it in the oven?

There you go. In it goes. In the oven. I am glad you have got a

cooked one. I was worrying about the raw one. OK. Yes. We grab our

slice, you see. Would call that akin to a Cornish pasty. Akin to

one. Is that all right? Yes. Yes. Lovely glaze, is that just an egg

glaze. Don't serve it with salad, we've told you. There you go.

you so much. Cornish pasty. I need to get the wine. Dive in. To go

with this Peter has chosen an house Corbieres. Can I dig in now. Tell

us the name of your new book? have cooked me this. Let me give

you that present. Here it is. My new book, that is for you. Thank

new book, that is for you. Thank you. E bay lovely. Let us have a