:00:08. > :00:12.Good morning. The waiting's over, it's time for your 90-minute fix of
:00:12. > :00:22.fantastic food from some of the world's best chefs. This is
:00:22. > :00:38.
:00:38. > :00:41.Saturday Kitchen Live. Welcome to the show. Cooking with me in the
:00:41. > :00:47.studio are two top chefs. First, the man who cooked that
:00:47. > :00:51.unforgettable fish course at the Queen's birthday banquet. From the
:00:51. > :00:55.award-winning London restaurant, Odette's. It's Bryn WIlliams. Next
:00:55. > :00:58.to him is a man who may not have cooked for the Queen but he did
:00:58. > :01:08.once make Peking duck for Tina Turner. It's the brilliant, Ken Hom.
:01:08. > :01:08.
:01:09. > :01:12.Good morning to you both. Bryn, what is on the menu today? I am
:01:12. > :01:18.doing salmon with curried mussels. It is with a light spice.
:01:18. > :01:24.Mussels, all the vegetables, a perfect winter warmer.
:01:24. > :01:30.Cooked in? Six to seven minutes. Ken, you take a little longer, but
:01:30. > :01:36.a masterclass with two techniques. What is it? It is a great Chinese
:01:36. > :01:41.New Year dish, it is roast crispy pork belly with egg fried rice.
:01:41. > :01:45.A lot of people want to know how to make it. There is a certain
:01:45. > :01:49.technique to go with it? You will learn it today.
:01:49. > :01:52.And cold rice today. It will taste delicious.
:01:52. > :01:55.So two delicious sounding dishes on the menu and we've got our
:01:55. > :01:57.brilliant line up of foodie films from the BBC archive too. Today
:01:57. > :02:00.there's helpings of Rick Stein, Celebrity Masterchef and the main
:02:00. > :02:04.man, Mr Keith Floyd. Now, our special guest was part of the
:02:04. > :02:07.biggest girl band of all time, the Spice Girls. She's since gone on to
:02:07. > :02:10.present her own weekly radio show and now even has her own clothing
:02:10. > :02:18.range. Welcome to Saturday Kitchen, it's the incredibly versatile and
:02:18. > :02:23.brilliant, Emma Bunton. Great to have you on the show! That was very
:02:23. > :02:27.nice. Thank you! Your agent wrote that! Thank you very much! It must
:02:27. > :02:32.be difficult to go on, to make a success of other things when you
:02:32. > :02:37.have done something like that? incredible. It was such a big thing,
:02:37. > :02:42.the Spice Girls, but it is nice to do my own stuff now. To still be
:02:42. > :02:47.creative with the clothing range and my radio show it is on today,
:02:48. > :02:52.4.00pm to 7.00pm. It is brilliant to be on Heart, we play fun tunes.
:02:53. > :02:58.I love it The radio frightens me to bits. It
:02:58. > :03:08.is the one thing I never wanted to Does it? How can it frighten you,
:03:08. > :03:09.
:03:09. > :03:14.you don't have to wear make-up, you put your slouchy clothes on.
:03:14. > :03:21.Now, food today, you could be eating food heaven or food hell. It
:03:21. > :03:25.is based on your favourite ingredients and night mire
:03:25. > :03:30.ingredient. Food heaven? I love pasta. I don't get to eat it as
:03:30. > :03:34.much as I like. It is heavy on the carbohydrates, but I love it. I
:03:34. > :03:40.would eat it every day. So pasta, lobster.
:03:40. > :03:46.I thought that you were going to say spaghetti hoops there!
:03:46. > :03:51.quite. Lobster I love. All types of shellfish, but lobster is special.
:03:51. > :03:58.There is one you don't like in terms of fish, what is it? There is,
:03:58. > :04:00.it is monkfish. It is too meaty. I love textures, so I love, but not
:04:00. > :04:07.monkfish. It is too heavy.
:04:07. > :04:13.In terms of texture it is beefy. It is similar to lobster.
:04:13. > :04:19.No. I'm not having it! Please, don't let me have it.
:04:19. > :04:22.So, food heaven, I will use the lobster in another of your
:04:22. > :04:27.favourite ingredients, ravioli and prawns.
:04:27. > :04:32.The lobster is cooked with a mxied with prawns, cream and basil, you
:04:32. > :04:38.have to have this. It is made with lobster shells, samphire and
:04:38. > :04:43.tomatos. Or Emma could be facing fell,
:04:43. > :04:46.monkfish. It is marinated with lime, chilli and garlic. Roasted on the
:04:46. > :04:48.bone and served with a pea and herb guacamole and a spicy jalapeno
:04:48. > :04:54.salsa on the side. How do you make that look nice?
:04:54. > :05:00.That looks OK! I will try my best. I do it for are a living! You have
:05:00. > :05:05.to wait until the end of the show to see which one Emma gets. Let's
:05:05. > :05:11.meet the studio guests, we have Ashley and who do you have with
:05:11. > :05:18.you? My housemate Joanna. You are a cook as well? I used to
:05:18. > :05:24.be a chef, and my dad was a chef. Joanna, is she good in the kitchen?
:05:24. > :05:29.We have to call her the chef. I am not allowed to be the head chef.
:05:29. > :05:34.I'm the sous chef, but yes, she is. If you have questions fire away and
:05:34. > :05:44.you get to help decide what Emma is eating at the end of the show if
:05:44. > :05:48.
:05:48. > :05:52.you would like to join us on the If you get on the show we are
:05:52. > :05:56.asking if Emma should get food heaven or food hell so, start
:05:56. > :06:01.thinking it will be lobster, won't it? I hope so.
:06:01. > :06:07.Right, first cooking is the pride of Wales himself. What a useless
:06:07. > :06:11.accent. It is Bryn Williams. So, on the menu is what? Salmon
:06:11. > :06:15.with curried mussels. We need to get a move on. So, we can cook this
:06:15. > :06:23.get a move on. So, we can cook this in realtime if we can get a move on.
:06:23. > :06:28.So, let's chop the vegetables. What I will do is take the salmon.
:06:28. > :06:31.I will tut it down to make it thinner to cook in realtime. If you
:06:31. > :06:36.have prepared everything in advance like we have here, you can cook
:06:36. > :06:42.dishs in advance, very, very quickly in realtime, you don't have
:06:42. > :06:46.to prepare and cook all day. So a nice warm frying pan.
:06:46. > :06:53.So small diced vegetables but not too small? Yes.
:06:53. > :06:59.So, we have seasoned the salmon and scored the skin. That keep it is
:06:59. > :07:01.crispy and flat. That fish will take... How long do we have? Seven
:07:01. > :07:07.minutes! OK, that will take seven minutes.
:07:07. > :07:11.So, the fish is in. The next thing to do is cook the
:07:11. > :07:16.mussels. It is important with the mussels if we have mussels that are
:07:16. > :07:20.open, you should not use them. So these are all... The best way to
:07:20. > :07:25.tell that is wash them. If they are closed, that means they
:07:25. > :07:29.are I live. That is what you want. -- they are alive.
:07:29. > :07:39.That is what you want. Now, this little bit, the dish you
:07:39. > :07:43.are creating now, the sauce to go with it is inspired by your time at
:07:43. > :07:50.LaGavroche? Yes, I was lucky enough to work for the brothers there.
:07:50. > :07:59.This is a dish we had on the menu. Although it was more of a soup. We
:07:59. > :08:03.changed it at Odette's to more of a gar nirb to use with the salmon.
:08:03. > :08:09.-- garnish. Working there was amazing. To learn
:08:09. > :08:12.so much, to see all of the leg asis that they have created. Most of the
:08:12. > :08:16.chefs in Britain have been through the Roux family in one way or
:08:16. > :08:24.another. This is what you've been working on,
:08:24. > :08:28.it is on TV tomorrow night? It is starting tomorrow night. The Good
:08:28. > :08:32.Food channel. I said my opinion what I think of the Roux family. If
:08:32. > :08:35.it were not for the Roux brothers we would not have all of these
:08:35. > :08:39.dishes. We do.
:08:39. > :08:44.Now, what we do first is add the onions.
:08:44. > :08:48.Get them coloured off. Again we are lightly seasoning the
:08:48. > :08:53.vegetables. Just because we are cooking the mussels but keeping the
:08:53. > :08:58.juice. That is salty to go into the dish. So in it goes with a little
:08:58. > :09:04.bit of butter for you. Concentrate on this, they will be
:09:04. > :09:09.watching! I know. They will be phoning you up at well! In with the
:09:09. > :09:14.onions. The mussels are cooked. The way that we know that is that they
:09:14. > :09:21.have all opened up. So these are now cooked. All we have to do now
:09:21. > :09:25.is drain the mussels. Leave them to cool down a little
:09:25. > :09:29.bit and then literally pick them out from the shell. Obviously we
:09:29. > :09:34.want to keep the liquid. There is lots of flavour in there. That is
:09:34. > :09:38.important to keep the liquid. Do you want me to do these, then?
:09:38. > :09:44.Yes. There is a sink to wash your hands.
:09:44. > :09:49.Now, a little bit of curry powder. You can put in as much or as little.
:09:49. > :09:56.For me, I don't like very, very hot currys, but I like a little spice.
:09:56. > :10:02.If you like it spicy put more in it. That is mild curry powder? Yes if
:10:02. > :10:07.you are like my dad, you don't put curry powder in it at all. That is
:10:08. > :10:12.what happens when you are a pharmacy son! So, in with the
:10:12. > :10:18.vegetables, the potatoes and carrots.
:10:18. > :10:23.The last time on, you had opened up in Odette's a little private dining
:10:23. > :10:29.room? We have created a chef's table where you have your own
:10:29. > :10:33.private chef. So a chef allocated to your table. So having the chef
:10:33. > :10:38.table experience, but in your own environment. I love that
:10:38. > :10:45.It is all about seeing how to cook the dinner. Some of the customers
:10:45. > :10:49.can cook their own souffle. It all depends on how involved you want to
:10:49. > :10:53.be. We do less work and charge them! It is great thing, but a lot
:10:53. > :10:59.of people are interested in how things are prepared. The method of
:10:59. > :11:04.cooking. We have created the room, you can ignore it or get involved.
:11:04. > :11:09.That is what is great about it. You are cutting these small so that
:11:09. > :11:17.they all cook the same time? Yes. A lot of people think you are being
:11:17. > :11:20.chefy, but if you cook them all the same size they cook the same and
:11:20. > :11:26.you don't have one that is raw and one that is cooked.
:11:26. > :11:36.So a little bit of wine into the vegetables. We take the juice now.
:11:36. > :11:39.
:11:39. > :11:43.Again, reducing it, it keep it is nice and -- it keeps it nice and
:11:43. > :11:49.flavoured. Now I will turn over the salmon. It
:11:49. > :11:51.is important to reduce the liquid. Don't throw the cream straight in.
:11:51. > :12:01.It is very important to reduce the liquid.
:12:01. > :12:12.
:12:12. > :12:22.To ask a question on the show call recipe along with the others at
:12:22. > :12:24.
:12:24. > :12:30.bbc.co.uk/saturdaykitchen. Now, we have reduced the vegetables
:12:30. > :12:34.and wine, now in with the double cream. Not too much. It is a
:12:34. > :12:38.balance of ingredients and flavours. So a little bit of salt to finish
:12:38. > :12:42.off. It is important now, the mussels
:12:42. > :12:48.are cooked, we don't want to boil them but heat them up. So add them
:12:48. > :12:53.into the sauce. Literally turn the heat off. The mussels are cooked.
:12:53. > :12:58.Add the chopped chives and hopefully... Are you cooking that
:12:58. > :13:03.in a little bit of butter and olive oil with the salmon? We started off
:13:03. > :13:08.in olive oil and finish off in butter to keep it moist. If you
:13:08. > :13:12.start off in burst it will burn instantly. So it is important to
:13:12. > :13:15.start off in the olive oil and add the butter at the end of the
:13:15. > :13:21.cooking. The sauce is there.
:13:21. > :13:28.A little bit of black pepper and a squeeze of lemon juice.
:13:28. > :13:35.You can serve that as a soup? was served as a soup. We adapted it
:13:35. > :13:41.so it is a little bit lighter. Did you think that the dish at
:13:41. > :13:47.Gavroche was good enough, you had to change it? You are getting me
:13:47. > :13:51.into trouble, aren't you? He is on the phone now! It is important as a
:13:51. > :13:55.chef to put your own twist on things.
:13:55. > :13:59.I think that this changes something that you love into something that
:13:59. > :14:03.is already fantastic and putting a twist on it, you can't go wrong. I
:14:03. > :14:09.will finish off with a little bit of lemon juice.
:14:09. > :14:14.Let's turn that off. Now that salmon can be served nice
:14:14. > :14:19.and pink? Yes. That is my salmon with curried mussels. All in
:14:19. > :14:22.realtime. realtime.
:14:22. > :14:26.Easy as that. That is the first time we have had
:14:26. > :14:32.a ripple of applause. Bring it over here! Right, let's
:14:32. > :14:37.have a seat. The ladies are salivating! It is so simple.
:14:37. > :14:41.I get to go first? It is all about preparation, with all of the
:14:41. > :14:46.ingredients in front of you can do everything. Cooking should be
:14:46. > :14:49.simple and fun. And keep it simple, potatoes,
:14:49. > :14:54.celery, carrots. Yes.
:14:54. > :14:59.And the curry powder works well with the mussels? It gives it
:14:59. > :15:03.another dimension. It is flavours. I was worried with the curry thing.
:15:03. > :15:10.I like a curry, but that little touch is lovely. The salmon is
:15:10. > :15:16.gorgeous. I thought she wasn't going to pass
:15:16. > :15:25.it? Well, we need wine to go with this. We sent Susie Barrie to
:15:25. > :15:33.Norfolk this week, so wh did -- so, what did she choose to go with the
:15:33. > :15:42.salmon? Today, I'm in Thetford, home of Dad's Army. So, let's hit
:15:42. > :15:47.the High Street and find some wines! Bryn's salmon with curried
:15:48. > :15:51.mussel is the dish that wine experts love. It is so wine
:15:52. > :15:56.friendly. Other than choosing a white wine and one with weight and
:15:56. > :16:04.flavour to cope with the creamy mussels it is up to you what style
:16:04. > :16:09.of wine to go for. If you are looking for a budget option, then
:16:09. > :16:13.this Sauvignon Blanc is a good match, but if you are after
:16:14. > :16:16.something different, why not try Albarino 2010. This is Taste the
:16:16. > :16:20.Difference Albarino 2010. It is from Spain.
:16:20. > :16:24.Albarino 2010 is a great variety grape, growned exclusively almost
:16:24. > :16:30.in the north-west of Spain, a stone's throw from the Atlantic it
:16:30. > :16:35.produces wines that are made to be drunk with fish and seafood.
:16:35. > :16:41.It has a lovely roasted lemon note that will compliment the salmon
:16:41. > :16:45.perfectly. Hymn! There is a hint of spice in
:16:45. > :16:51.this wine. That will pick up on the subtle curry flavour of the creamy
:16:51. > :16:55.mussel sauce. It is a wine that leaves a nice tangy aftertaste in
:16:55. > :17:00.your mouth, just like the lemon and the chives in Bryn's dish. Bryn,
:17:00. > :17:05.your dish looks and tastes absolutely fantastic. This is just
:17:05. > :17:10.the wine to drink with it. There you go. Everyone is enjoying
:17:10. > :17:16.it. You just want to stay until next week? I do, I'm coming every
:17:16. > :17:20.week. It is fabulous. What do you reckon? It is a great
:17:20. > :17:27.combination. Fresh, crisp. I really like that Albarino 2010. A
:17:27. > :17:31.good value choice at under �8. A bargain. Ken? This is good, a new
:17:31. > :17:37.discovery for me, but it is perfect with the salmon.
:17:37. > :17:41.There you go. Later on Ken is firing up the wok, what is on the
:17:41. > :17:46.menu again? Roast crispy pork belly with egg fried rice.
:17:46. > :17:54.Great and a masterclass in making egg fried rice. Now it is time to
:17:54. > :18:04.catch up with Rick Stein as he travels around the island on his
:18:04. > :18:05.
:18:05. > :18:14.seafood odyssey. He is in Thailand my fascination for fishing boats
:18:14. > :18:24.is tiny prawns and small fish But they eat them, either dried
:18:24. > :18:24.
:18:24. > :18:30.baskets of huge prawns I saw when You've got to have the prawns in
:18:30. > :18:34.The best way to eat prawns, whole prawns, in the shell, is on a barbecue.
:18:34. > :18:39.So get yourself a nice charcoalbarbecue, put a grid on top of it,
:18:39. > :18:43.and just brush those prawns with a bit of ordinary oil.
:18:43. > :18:47.Grill them for about two minuteson the first side, then turn them.
:18:47. > :18:52.You'll see all that lovely blackened shelland that smell of barbecuing seafood,
:18:53. > :19:02.which, once smelt, enjoyed, neverforgotten. You think of cold beers,of being outdoors, having real fun.
:19:03. > :19:04.
:19:04. > :19:08.While they're grilling, make up the simplest of Thai dipping sauces,
:19:08. > :19:12.which appears with all the food here.
:19:12. > :19:15.Get some fish sauce, add lime juice,
:19:15. > :19:20.chop up red and green bird's eyechillies very small, they're SO hot!
:19:20. > :19:26.You mix that all together,take your prawns off the barbecue,
:19:26. > :19:29.take the shells off in your fingers,
:19:29. > :19:34.take a great lump of delicious, sweet prawn, you dunk it into that sauce,
:19:34. > :19:38.and you eat it.
:19:38. > :19:43.Is there any way better of eating a prawn in this world? I don't think so.
:19:43. > :19:47.A simple dish like grilled prawns on a barbie.
:19:47. > :19:52.And when I think of Thai food, it's always chillies, coriander, lemon grass and lime juice.
:19:52. > :19:58.But in that market, the piles ofdried, candied and pickled fish...
:19:58. > :20:03.It was like the food equivalent of the Thai alphabet!
:20:04. > :20:13.Look. What could you do with that?
:20:14. > :20:15.
:20:15. > :20:17.Look. What could you do with that?
:20:17. > :20:21.That is strips of raw squid, steeped in chilli and sugar - palm sugar.
:20:22. > :20:26.Until you try it, you just don't know.
:20:26. > :20:32.I was a little bit reluctant to try at first, but it's delicious.
:20:32. > :20:39.And look at this. This is squid,again, steeped in sugar, with chilli, but this time it's cooked.
:20:39. > :20:44.It just makes the ideal snack for beer. I promise you!
:20:44. > :20:48.I'm not a sucker for punishment. It's really nice.
:20:48. > :20:53.But here's the shrimps and I'm going-to ask if I could have half a kilo.
:20:53. > :20:56.I can't remember what half a kilo...- but this much... I want to buy.
:20:56. > :21:06.SHE SPEAKS IN THAI Yeah. One of those.
:21:06. > :21:10.Look at this. This is the driedshrimps that she's just getting us.
:21:10. > :21:17.And chilli, so it's very hot. It'sthe main ingredient in nam prik plaa, a well-known dipping sauce here.
:21:17. > :21:24.That this sauce would be served with a big fish called Real Gill.
:21:24. > :21:29.They deep-fry it and serve itwith boiled rice and nam prik plaa.
:21:29. > :21:33.Look at these. They're boiled shrimp sweets.
:21:33. > :21:37.They're absolutely delicious. I'm getting addicted to them.
:21:37. > :21:43.I'm not so sure about these. What d'you think that is? A squashed shell?
:21:43. > :21:47.Actually, it's stingray wing.
:21:47. > :21:52.It's dried, made into thisdelightful shape. It's deep-fried,
:21:52. > :21:57.served with boiled rice, nam prikplaa. ..I'd better check the shrimps.
:21:57. > :22:02.There they are. Thank you very much.
:22:02. > :22:07.Aww, great.
:22:07. > :22:13.Cheers. Thank you.
:22:13. > :22:17.'I got this Thai stir-fry this morning in the market - I'm pleased to be out of it.'
:22:17. > :22:20.Much as I found it terribly interesting, it just got so hot,
:22:20. > :22:26.all my clothes smell of fish pasteand fish and general market trading.
:22:26. > :22:32.The girl who cooked this was so nice, and this was her most popular dish.
:22:32. > :22:39.First, I've pounded some garlicand left the peel on. The skin's on.
:22:39. > :22:41.Then I've got some prawns.
:22:41. > :22:46.I've just taken the heads off, cos they've got very soft skins.
:22:46. > :22:50.I had this squid cut upin the market. They do it for you.
:22:50. > :22:53.Just stir that round a little bit.
:22:53. > :23:00.I've also bought some ordinarymushrooms. I asked a Thai what sortthey were, he just said "mushrooms".
:23:00. > :23:04.You can use button mushrooms. These look like straw mushrooms.
:23:04. > :23:07.I've cut them up into segments.
:23:07. > :23:10.Just turn those over a bit...
:23:10. > :23:13.I love these stir-fries. I'm one of those sort of cooks.
:23:13. > :23:16.Don't need to worry, just get on with it.
:23:16. > :23:22.I've got shredded chillies, but they're quite mild. Put a few in.
:23:22. > :23:28.Have a look at them. You can't buy them in England, but they're close to peppers.
:23:28. > :23:31.Then the little hot ones.
:23:31. > :23:35.I'll put quite a lot of those in.
:23:35. > :23:40.I don't bother about taking any of the seeds out, becausethis is Thailand, this is hot. OK?
:23:40. > :23:45.Everybody gets used to chillies.
:23:45. > :23:50.I sort of think that the way to tell-the heat of chillies is like snakes.
:23:50. > :23:55.The smaller the snake, the hotter the poison.
:23:55. > :23:58.So just turn those over a bit... And now to add some sauces.
:23:59. > :24:03.First of all, a good slug of soya sauce - about two tablespoons.
:24:03. > :24:08.And then some sweet soya sauce.The Indonesians call this "ketchup".
:24:08. > :24:14.So a little ketchup in there and about a teaspoon of oyster sauce.
:24:14. > :24:17.It's like gloopy stuff.
:24:17. > :24:21.And, finally, some fish sauce. That's the Thai fish sauce.
:24:21. > :24:24.There we are. Nam pla, it's called.
:24:24. > :24:27.Turn it over for about half a minute.
:24:27. > :24:31.And then just add some Thai basil.
:24:31. > :24:37.Now, this is holy basil. I grow this- in my garden in England. It's lovely and fragrant.
:24:37. > :24:40.It's quite hard to buy in England.
:24:40. > :24:43.Get yourself some seeds. ..A really good handful of that.
:24:44. > :24:48.Stir that over. We're nearly there. See how easy it is?
:24:48. > :24:52.Finally, some pork stock.This was made for me in the market.
:24:52. > :24:59.It's pork knuckles, coriander root and garlic. A little of that... turn it over
:24:59. > :25:09.and that is it.
:25:09. > :25:23.
:25:23. > :25:23.Delicious
:25:23. > :25:23.Delicious looking
:25:23. > :25:27.Delicious looking food
:25:27. > :25:35.Delicious looking food from Rick as always. Now, I will show you a
:25:35. > :25:38.masterclass, a little skills test to show you how to do a French-
:25:38. > :25:44.trimmed chicken breast. It is sounding more complicated than it
:25:44. > :25:49.is, but you have the legs and the breast. We are going to French trim
:25:49. > :25:53.it. This is just to make it look really, really nice. You remove the
:25:53. > :25:57.legs. There is no cutting through legs. There is no cutting through
:25:57. > :26:05.the bone. Remove that part. Turn it over.
:26:05. > :26:10.Press the leg like that, as you press it, there is a mus le, the
:26:10. > :26:14.chef's eye. That is the best part of the meat. So you want that. Do
:26:15. > :26:23.the same on the other side. Again the muscle shows there. You go
:26:23. > :26:27.around with the knife. This reminds me of when I was at college. Now to
:26:27. > :26:32.French-trim the chicken breast. Remove the wings.
:26:32. > :26:38.Not cutting through bones. Then you get your chick and use a larger
:26:38. > :26:45.knife to cut down one side. Choose whichever side and repeat the
:26:45. > :26:50.process. Then use the smaller knife again to use this away. You just
:26:50. > :26:56.cut through. Nice and simple, all the way through. Again, cutting
:26:56. > :27:00.through no bone. Go as close as you can to the chicken, it will go
:27:00. > :27:05.through the knuckle there. The chicken breast is removed. The same
:27:05. > :27:11.with the other side. Then to French-trim it. That looks nice,
:27:11. > :27:16.but to trip it up so it looks nice, you need to clean the bone up.
:27:16. > :27:22.You can do it on a rack of lamb. You take the knife and go all the
:27:22. > :27:25.way around and pull off the meat from the bone like that Oh! I
:27:25. > :27:34.always wondered how you did that. There you are.
:27:34. > :27:40.That is trimmed off. If we were at college cos Bryn would not know
:27:40. > :27:45.that! I left college 17 years ago! Now what they will do, there is a
:27:46. > :27:51.knuckle. You have to trim that flat. So when you turn it over like that
:27:51. > :27:58.the bone stands upright. That is how to French-trim a chicken breast.
:27:58. > :28:04.One of the dishes I will do is with wild mushrooms in a classic Madeira
:28:04. > :28:08.and wild mushroom sauce. So on with the chicken. A little bit like what
:28:08. > :28:12.Bryn d did with the oil in there. No burst.
:28:12. > :28:17.Salt, and pepper and start that cooking.
:28:17. > :28:23.That is it? Great! Well, there is a little more to it. That is cooked
:28:23. > :28:28.in the oven for six minutes. So, first, on graipgss on everything,
:28:28. > :28:34.really. I don't -- first on congratulations, on everything! I
:28:34. > :28:41.don't know where to start with your career. You started early on. A
:28:41. > :28:49.little birdie said you auditioned for Bianca in EastEnders? I did.
:28:49. > :28:54.Months before the Spice Girls. So I had to do the whole, "Ricky." But I
:28:54. > :28:59.was not as good. I carried on doing auditions then the Spice Girls came
:28:59. > :29:04.You were the one that replaced somebody that left to go back to
:29:04. > :29:08.college? Yes, she went back to university.
:29:08. > :29:14.I bet they are gutted? I do think about her.
:29:14. > :29:19.No, you don't! I was at college at the time, yeah. I got the audition
:29:19. > :29:22.saying we have a group but one of the girls is going back to
:29:22. > :29:26.university. Would you audition. I thought, cool. I was used to going
:29:26. > :29:30.on auditions a lot. This was different. I knew straight away
:29:30. > :29:35.when I met the other girls it was crazy.
:29:35. > :29:42.You had that bond? Straight away. It was really bizarre. I was honest
:29:42. > :29:47.with the girls. I was only 18. This was my first time away from home,
:29:47. > :29:50.but it was an amazing experience to meet them all. Crazy.
:29:50. > :29:55.Nothing could have prepared you for what happened after? Never it
:29:55. > :29:59.happened so quickly. It was so fast. We travelled the world.
:29:59. > :30:04.It was a crazy, crazy time. It seems to me that the whole of
:30:04. > :30:12.the music industry has changed now. Seriously this is what the Spice
:30:13. > :30:19.Girls achieved, four Brits, number one in 31 different countries, nine
:30:19. > :30:25.UK number ones, three Christmas number ones and in the year 2000
:30:25. > :30:31.you had sold 53 million albums? My fans who are so loyal will know
:30:31. > :30:36.more than me, but yes, I know, isn't it amazing? And then you all
:30:36. > :30:40.split up and had separate careers at well? Yes, that was lovely as
:30:40. > :30:45.well. As a group we were successful, but people have allowed us to go
:30:45. > :30:51.off and do our own things as well. The latest thing as well as the
:30:51. > :30:55.radio... I do the show on Saturday, 4 to 7.00pm on Heart. I play great
:30:55. > :31:00.music and have a bit of a laugh. Which is lovely.
:31:00. > :31:05.And you have a clothing range? have. A children's clothing range
:31:05. > :31:10.with Argos. It is out now. It's been amazing to create mini clothes
:31:10. > :31:15.that are still cool and washable. I know you haven't got children, but
:31:15. > :31:20.washable is important, and inexpensive is very important, but
:31:20. > :31:29.cool, colourful fun clothes for kids.
:31:29. > :31:33.The whole family has been involved in it. The whole family. We did
:31:33. > :31:40.every meeting at home. My son picked colours and Jade is snazzy.
:31:40. > :31:44.He really helped with the design. He, yes, it has been a family home-
:31:44. > :31:48.bread thing. I have had great feedback. The mums are loving the
:31:48. > :31:53.clothes at Argos. So I am happy with that.
:31:53. > :31:59.Is that something you wanted to do? Always. When I had my first son. He
:31:59. > :32:05.is five this year, scary. I found it hard to find the skinny anys
:32:05. > :32:09.with cool T-shirts and hoodies, stuff that they can play around
:32:09. > :32:14.with but look smart and fun. With girls that are pretty, but they are
:32:14. > :32:17.still for children. They are still little girls dresses and party
:32:17. > :32:21.dresses and stuff like that. I found that difficult to find and I
:32:21. > :32:25.have always wanted to do my own range and here it is. It is out. So
:32:25. > :32:30.it is really, really brilliant. And best of luck with it. So, to
:32:30. > :32:34.run through what I have done. The chicken is cooked. We leave that to
:32:34. > :32:44.rest before we carve it. There are shallots and garlic in there. These
:32:44. > :32:47.
:32:47. > :32:54.are the mushrooms. These are trompets.
:32:54. > :32:58.This is the Madeira. A classic simple wild mushroom sauce. Some
:32:58. > :33:03.stock. Obviously chicken stock. You add that to it. Now, the idea, is
:33:03. > :33:11.to reduce that down a little bit. Then we add our double cream to it
:33:11. > :33:16.as well. Just to add to the flavours. A
:33:16. > :33:22.classic dish. Salt and pepper. If we use the double cream it will not
:33:22. > :33:31.split. Really? So if you use single cream
:33:31. > :33:36.it will split? Yes, but also don't use creme fraiche, none of that in
:33:36. > :33:44.this kitchen. I like full fat cream! Now, that is
:33:44. > :33:48.about it. The classic way to finish this off is a touch of butter.
:33:48. > :33:54.Then we mix that together like that as well as all that, this year, if
:33:54. > :34:01.that was not enough, you had the theatre? Tell me about the Spice
:34:01. > :34:08.Girls musical? Yes, the Spice Girls musical. It is Judy Kramer and also
:34:08. > :34:14.Jennifer Saunders is writing it! I'm a huge fan of Jennifer Saunders.
:34:14. > :34:22.You were in AbFab? I was. The Christmas special and there will be
:34:22. > :34:32.an Olympics special as well. I was part of AbFab again. It is a little
:34:32. > :34:36.
:34:36. > :34:43.team. I went for a script meeting there is JaneHorrocks and June
:34:43. > :34:53.Whitfield. Of course Jennifer Saunders. We could do a little
:34:53. > :34:53.
:34:53. > :34:58.dance ?! You would love it. A bit of tango? Moving on swiftly.
:34:58. > :35:06.You are tall! Look at them! Are you serious? Yes, come on. See, look,
:35:06. > :35:12.we have the stance. Yeah! I have heard about your break-dancing, we
:35:12. > :35:15.don't want any of that! You ruined my masterclass.
:35:15. > :35:20.Sorry! They are all laughing in my ear.
:35:20. > :35:25.Had lots of Twitters saying how delicious you are and that you
:35:25. > :35:30.should dance! Just eat that! I love it. Thank you! My producer called
:35:30. > :35:36.me this week to say what is your favourite spice, I told him
:35:36. > :35:40.coriander, I did not realise it was you on the show! Dive in.
:35:40. > :35:44.Hmm! That is my favourite thing. Actually, everything is my
:35:44. > :35:51.favourite thing. Right, what are we cooking for Emma
:35:51. > :35:55.at the end of the show? Is it food heaven, it could be lobster. It is
:35:55. > :36:01.cooked, with a mxied with prawns, cream and basil. You have to try
:36:01. > :36:06.this. It is served with sauce made from the lobster shells or Emma
:36:06. > :36:11.could face food hell, monkfish. It is marinated with lime, chilli and
:36:11. > :36:14.garlic and roasted on the bone to keep it moist. Served with pea and
:36:14. > :36:24.herb guacamole and a spicy jalapeno salsa on the side.
:36:24. > :36:25.
:36:25. > :36:29.Some of you in the studio get to decide Emma's menu today, Bryn?
:36:29. > :36:38.monkfish looks lovely, but the lobster looks better.
:36:38. > :36:43.Ashley? I think I will go for hell. That looks good! This is gorgeous.
:36:43. > :36:47.Really good. Well done. Thanks! We will have to wait until
:36:47. > :36:53.the end of the show to see the final result.
:36:53. > :36:57.Right, it is time for Celebrity MasterChef. It is the end of the
:36:57. > :37:07.day for either Darren, Linda, Nick and Michelle, first, they have a
:37:07. > :37:21.
:37:21. > :37:24.classic recipe test. Take a look at So, the classic dish today is a
:37:24. > :37:25.The first thing your going to do is to stuff and then wrap
:37:25. > :37:27.that saddle of rabbit.
:37:27. > :37:31.We're going to place a couple ofkidneys cut in half down the centre.
:37:31. > :37:33.You've got to concentrate onhow it's going to look at the end.
:37:33. > :37:36.I'm going to cook it in tinfoil...
:37:36. > :37:39.so we have crispy baconaround the outside, but the inside is still lovely and moist.
:37:39. > :37:42.So roll, roll, roll, roll, roll.
:37:42. > :37:44.And then we make a bonbon.
:37:44. > :37:47.Does it come out at some stage cos that bacon won't crisp up?
:37:47. > :37:50.Yes. The oil and the heat inside there somehow or other conducts
:37:50. > :37:54.enough heat within that foil to make the bacon crispy.
:37:54. > :37:58.So in total, really, it's about three minutes on the stove
:37:58. > :38:02.and then into your oven for 15 minutes.
:38:02. > :38:05.We're going to serve the rabbit on soft polenta.
:38:05. > :38:08.Corn porridge, basically.
:38:08. > :38:10.But it's flavoured with garlic and Parmesan cheese
:38:10. > :38:12.and lots of salt and pepper.
:38:12. > :38:16.I start off with about 200 ml of water...
:38:16. > :38:19.and 300 ml of milk.
:38:19. > :38:22.And to that I'm only going to put in
:38:22. > :38:25.100 grams of polenta, that's how much it swells up.
:38:25. > :38:32.Just going to let the polenta cook away for a good 20 minutes.
:38:32. > :38:34.Whilst my polenta continues to tick over,
:38:34. > :38:37.the rabbit is now in the oven, it's time for the black cabbage.
:38:37. > :38:42.Take the cabbage and we remove the stalks.
:38:42. > :38:46.It needs to cook for a good four to five minutes.
:38:46. > :38:50.The rabbits now been cooking for 15 minutes.
:38:50. > :38:52.I'm now going to let it rest for a further five
:38:52. > :38:58.and let the residual heat continue to cook it.
:38:58. > :39:01.To finish of the polenta,it is Parmesan cheese, mascarpone,
:39:01. > :39:04.butter and cream.
:39:04. > :39:10.Really properly beaten up.
:39:10. > :39:12.A bit of garlic!
:39:12. > :39:18.So now, the assembly.
:39:18. > :39:28.There you are.
:39:28. > :39:44.
:39:44. > :39:46.Welcome back.
:39:46. > :39:50.Today we have a classic recipe test for you.
:39:50. > :39:52.At the end of today,one of you four is going to go home
:39:52. > :39:55.so you simply have to perform.
:39:55. > :39:57.One hour, one dish.
:39:57. > :40:02.Let's cook.
:40:02. > :40:05.Linda Lusardi's ex-model, actress and a mum.
:40:05. > :40:07.John, she's got a good touch.
:40:07. > :40:11.Great mayonnaise, well seasoned, lovely, crispy scampi.You must be pleased with yourself?
:40:11. > :40:18.Yeah, I am quite.
:40:18. > :40:20.I don't think I've ever seen you this nervous, Linda.
:40:20. > :40:23.I don't know what's the matter with me today. I feel like crying.
:40:23. > :40:27.I want to get it right and I don't want to go home.
:40:27. > :40:29.Nick, instantly recognised actor from Hollyoaks.
:40:29. > :40:32.John, he is a very good cook. I think he understands good food.
:40:32. > :40:34.I can understand why it's selling.
:40:34. > :40:37.It's nicely seasoned, tang of a bit- of cheese, sweetness of tomato.
:40:37. > :40:45.It's pretty good.
:40:45. > :40:47.Are you feeling confident about today?
:40:47. > :40:49.I'm trying to be calm. I'm hoping it's all under control. I've never cooked with rabbit
:40:49. > :40:59.or this cabbage or polenta so it's a first on all fronts for me.
:40:59. > :41:04.
:41:04. > :41:06.35 minutes left.
:41:06. > :41:09.Michelle, a driven business woman and an entrepreneur.
:41:09. > :41:12.She is truly driven,but right now in this competition,
:41:12. > :41:19.she is inconsistent.
:41:19. > :41:24.I'm so sorry.
:41:24. > :41:25.Competition got under your skin yet?
:41:25. > :41:28.I can't believe it's taken over my life, to be honest. Has it?
:41:28. > :41:38.I can't do my own job at the moment. It's driving me insane. I just...
:41:38. > :41:38.
:41:38. > :41:41.Darren, Olympiad and a gold medal winner. Let's remember that.
:41:41. > :41:45.He's a fighter, he's a competitor.
:41:45. > :41:54.Your scampi, the batter is a really nice coating. All round, not bad.
:41:54. > :41:57.Is this your sort of food?
:41:57. > :41:58.Rabbit? Come on!
:41:58. > :42:01.They're little things that just prance around fields,
:42:01. > :42:08.I don't eat rabbit.
:42:08. > :42:10.Just eight minutes left.
:42:10. > :42:14.HE GASPS
:42:14. > :42:16.Cold water.
:42:16. > :42:24.Straight into cold water.
:42:24. > :42:34.Your last 60 seconds. Please, come on.
:42:34. > :42:35.
:42:35. > :42:39.Done. Finished. Stop.
:42:39. > :42:49.Stop.
:42:49. > :42:51.
:42:51. > :42:54.Today we asked you to cook rabbit wrapped in pancetta
:42:54. > :43:02.with soft polenta and cabbage.
:43:02. > :43:05.Nick, we're going to start with yours.
:43:05. > :43:07.I think your slices of rabbit are too unwieldy, too big
:43:07. > :43:10.and you've cut them on an angle
:43:10. > :43:19.which means we've got flappy pancetta.
:43:19. > :43:22.Your rabbit is cooked really well,
:43:22. > :43:24.it's still lovely and juicy and moist.
:43:24. > :43:26.It's a dainty dish, it deserves a little bit of time and effort
:43:26. > :43:30.just preparing the meat,but, Nick, you've got a good palate.
:43:30. > :43:32.Michelle.
:43:33. > :43:35.It looks like a dish that should come out of a restaurant,
:43:35. > :43:45.the way it's been presented.
:43:45. > :43:47.Meat is getting a little bit dry, it's not written off,
:43:47. > :43:49.it's getting a little bit dry.
:43:49. > :43:51.The texture of your polenta is lovely.
:43:51. > :43:55.A great looking dish.
:43:55. > :43:57.Darren.
:43:57. > :44:01.You can taste when things startedto go wrong when you burnt yourself.
:44:01. > :44:05.Your rabbit is beautifully cooked, really well seasoned.
:44:05. > :44:10.Your cabbage is full of water and the polenta,
:44:10. > :44:12.but I got to say,
:44:12. > :44:15.considering where you were at 15 minutes in to this
:44:15. > :44:18.and you did really hurt yourself,I think it's a good job. Thank you.
:44:18. > :44:21.Linda, your turn.
:44:21. > :44:22.I don't know why you decided to grate more Parmesan cheese
:44:22. > :44:28.over the top of your polenta.
:44:28. > :44:32.but I do like the way you've kept these lovely little rounds.
:44:32. > :44:34.I like your meat, BUT your polenta needs to be softer
:44:34. > :44:39.and it needs to have some Parmesan added to it,
:44:39. > :44:41.The next time we see you...
:44:41. > :44:51.One of you will be going home. Thanks very much.
:44:51. > :44:53.
:44:53. > :44:53.You
:44:53. > :44:55.You can
:44:55. > :45:02.You can see
:45:02. > :45:09.celebrities get the -- which of our celebrities gets the boot in 20
:45:09. > :45:15.minutes. Also, there is Keith Floyd, he is on the Orkney Islands, making
:45:15. > :45:19.fish in a seafood sauce in the tiniest of kitchens. I hope Ken and
:45:19. > :45:21.Bryn have HATCHED a plan to get to the top of our leaderboard as OM-
:45:21. > :45:22.letting them both have another CRACK at the most EGG-citing
:45:22. > :45:25.culinary contest on British Television.
:45:25. > :45:29.That's the Saturday kitchen omelette challenge. You'll see all
:45:29. > :45:34.the EGG-silerating action, live, a the EGG-silerating action, live, a
:45:34. > :45:39.little later on. I know, I keep telling myself that when I wake up
:45:39. > :45:47.on Saturday morning. What are we cooking for Emma at the end of the
:45:47. > :45:52.show? Is it food heaven, lobster or food hell, the monkfish. Ken, the
:45:52. > :46:00.lobster on the monkfish? Unfortunately, sorry y Emma, I love
:46:00. > :46:05.you, but it is the monkfish. I'm hurt! Cooking next is a man
:46:05. > :46:12.responsible for introducing us all to the joys of Chinese cooking. It
:46:12. > :46:17.is the brilliant Ken Hom. And it is the year of the?
:46:17. > :46:24.dragon. A very auspicious year. In fact everything is trying to have a
:46:24. > :46:34.baby this year if you are born in the Year of the Dragon you will be
:46:34. > :46:40.rich, successful, a real success. Are you? Well, I'm a rat! Moving on,
:46:40. > :46:48.what is the name of the dish? is a beautiful Chinese New Year
:46:48. > :46:54.dish. It is a crispy belly pork. You would not do this at home as
:46:54. > :46:59.people don't have ovens in their kitchens, so you go to a restaurant.
:46:59. > :47:05.Here you can do it with your ovens. The technique is to put holes in
:47:05. > :47:08.the skin. This is just a belly much pork?
:47:08. > :47:14.This is the secret weapon of destruction.
:47:14. > :47:22.Did you bring that through customs? Yes! I checked it in. I know it
:47:22. > :47:29.will be on the front pages of all of the tabloids.
:47:29. > :47:33.You know, "Chinese chef goes amuck" Where did you get that from? It is
:47:33. > :47:37.from Hong Kong. It is a really fantastic way of getting out
:47:37. > :47:45.frustrations. We will not mention any names! OK.
:47:45. > :47:50.It is very, very safe. Very safe?! I will move that over
:47:50. > :47:54.here! Now the next technique is to bathe the skin in hot water like
:47:54. > :47:59.this. Just the skin side. What you want
:47:59. > :48:03.is the secret of the technique is that this will allow the skin to
:48:03. > :48:08.dry. The best thing to do is to put it in front of a fan in a cool
:48:08. > :48:13.place. Is that what they do with the
:48:13. > :48:18.crispy duck? Exactly. The same thing with the Peking duck.
:48:18. > :48:26.Now, we have to make the spice mixture. We have salt, sugar and
:48:26. > :48:31.five spice, Sichuan peppercorn that is roasted a little in the wok and
:48:31. > :48:38.white pepper. You want to take this and grind it up like this in a
:48:38. > :48:42.mortar and pestle. You want to put this on the other side of the pork
:48:42. > :48:49.belly. Not on the skin side. The skin side
:48:49. > :48:53.will be dried. If you put the salt on it, it will draw the moisture.
:48:53. > :48:59.We had a girl with the hair drier on this morning as it was not dry
:48:59. > :49:06.enough, but the idea is that the fan dries out the skin? Exactly. So
:49:06. > :49:11.rub this through like that. We have a lot of spice as traditionally
:49:11. > :49:16.this is hung, but obviously we are at home you will no have that. A
:49:16. > :49:25.technique is to put it on a rack technique is to put it on a rack
:49:25. > :49:29.like this. We put it with the skin side up now.
:49:29. > :49:34.And what you want to do is rub this all on the sides.
:49:34. > :49:41.Just where the flesh is, not the skin? Exactly.
:49:41. > :49:46.How long would you hang it for, Ken? At least eight hours.
:49:46. > :49:53.Overnight. This is what it looks like when it is dried. Just to show
:49:53. > :49:59.you. When you touch it should, the skin should be hard.
:49:59. > :50:03.It feels like parchment. It is very, very dried now.
:50:03. > :50:08.When you roast it, we will see it in a moment.
:50:08. > :50:15.Is that goes in the oven as it is? Yes, once it is dried after eight
:50:15. > :50:22.hours. Now people ask me all the time about fried rice. I mean how
:50:22. > :50:26.do you do fried rice? What is wrong with the fried rice when they cook
:50:26. > :50:34.it. The problem is that people don't cook rice. The best way to
:50:35. > :50:40.cook rice is what I was taught by chef when I was 11 years old.
:50:40. > :50:45.By the chef when you were 11? Is that your mum? No, it was my uncle.
:50:45. > :50:50.You put a half a thumb of water over the rice and boil the rice
:50:50. > :50:56.until the water is gone. You will see the little holes in the surface
:50:56. > :51:02.of the rice. Turn it down to as low as possible. Cover it tightly and
:51:02. > :51:09.just let it steam gently for 15 minutes. You will have perfect rice
:51:09. > :51:14.like this. The secret, this is your NUMASTer class. The secret to fried
:51:14. > :51:19.rice is to make sure it is cold. In fact you can freeze it.
:51:19. > :51:28.Once it is cooked, sometimes I throw it into the wok like this.
:51:28. > :51:38.This is not rinsed beforehand? Years ago people rinsed rice as
:51:38. > :51:43.
:51:43. > :51:48.they would put a type of powder on it it was to prevent the rats eat
:51:48. > :51:54.it -- eating it. Well, it says here, talking about
:51:54. > :52:04.the rat, that the rat is quick- witted, clever, sharp and funny!
:52:04. > :52:08.Cheers! The snake is insecure, jealous and slightly dangerous! The
:52:08. > :52:11.rabbit likes to enjoy the home, is compatible with the goat or the pig.
:52:11. > :52:18.I think that they got that from a different website.
:52:18. > :52:24.I'm an ox. Stubborn! Hard-working. A leader.
:52:24. > :52:31.There you go, reliable, protective and a strong companion.
:52:31. > :52:36.He wrote that bit! Right, what is in there, then? Two eggs, a little
:52:36. > :52:39.salt and pepper and sesame oil. In the egg. Also a little bit of
:52:39. > :52:44.purpose here. Now, the secret to cooking this.
:52:44. > :52:51.This is another masterclass. Always get the wok very hot before you
:52:51. > :52:58.start. We have vegetable oil. A common mistake is that they use
:52:58. > :53:04.sesame oil? It ruins it it is too strong. It is better in the egg.
:53:04. > :53:11.You put the cold rice into the wok. This prevents it from sticking.
:53:11. > :53:16.People always ask me when I do a demonstration why. It is because
:53:16. > :53:26.they use hot rice and it gets gumy and sticky. Since the rice is cold
:53:26. > :53:32.you want to cook it and re-heat it. This char it is a bit as well?
:53:32. > :53:38.just loved it when my mum used to make it. We fought over this bit.
:53:38. > :53:45.I love my mother. I loved her dearly, but she would eat the nice
:53:45. > :53:50.crispy bits and then would say there were no crispy bits. I would
:53:50. > :53:53.say that I smelled that! So, fry that off together to get a little
:53:53. > :53:57.bit of colour. Always on a high heat.
:53:58. > :54:01.Yes. What you want to do is once that is really, really heated
:54:01. > :54:06.through, that is when you add the egg.
:54:06. > :54:13.You are on travels again. You are doing something new for us that we
:54:13. > :54:19.can see in the New Year? Yes, a new serious on BBC Two on China. I'm
:54:19. > :54:22.doing that with a friend. Ching. We are both going to go
:54:22. > :54:27.through China and explore foods there so that we can learn
:54:27. > :54:31.something and share it with the viewers. That will be a really
:54:31. > :54:37.interesting show. I have a new book and all of these things happening
:54:37. > :54:43.and doing a thing for prostate cancer and breast cancer, a
:54:43. > :54:48.marathon. All of those things to keep me out of trouble.
:54:48. > :54:53.When you are stir-frying the rice, stir it until it is really, really
:54:53. > :54:58.dry. That is important. Press it down like this to get the heat.
:54:58. > :55:03.Now I know that this is a favourite of yours.
:55:03. > :55:07.Yes, you are not getting any of this! That is wonderful.
:55:08. > :55:12.This has had how long in the oven? Two-and-a-half hours.
:55:12. > :55:18.You shock it with a high temperature then reduce it down?
:55:18. > :55:23.Exactly. See thou bubbles up, that is when it is fantastic.
:55:23. > :55:28.So you can eat the egg fried rice, Ken, I will have this and a bit of
:55:28. > :55:34.bread and butter. Just hear the crunch. The way it is
:55:34. > :55:41.cooked, most of the fat is rended off but it is nice and moist. The
:55:41. > :55:46.skin, that is what the drying does. It allows it to be super crispy.
:55:46. > :55:51.It sounds good to me. The spring onions at the last
:55:51. > :55:56.minute? Yes. I will dish this up. Boy, we have
:55:56. > :56:00.enough for the entire studio. You're joking, aren't you? You're
:56:00. > :56:03.not sharing that? Right, here we are.
:56:03. > :56:07.What a wonderful Chinese New Year treat.
:56:07. > :56:11.It looks good. So while I plate that up, tell us
:56:11. > :56:15.what the dish is called. That is roast crispy pork belly
:56:15. > :56:25.with egg fried rice. A classical dish.
:56:25. > :56:30.A classical dish in the Year of the Dragon. The man's a star! APPLAUSE
:56:30. > :56:36.Hold on, I didn't get one for my Hold on, I didn't get one for my
:56:37. > :56:44.bit! Dive in. There you go. I don't know where
:56:44. > :56:49.you start on that one. That is a great tip for the rice, it must be
:56:49. > :56:55.cold? Yes. When you cook the rice, cook a big pot and the rest of it
:56:55. > :57:01.she would throw in the freezer. am so in awe. I am such a foodie
:57:01. > :57:08.but I just can't cook very well. You can have your chopsticks for as
:57:08. > :57:13.long as you want. It is going this way! In the meantime let's go back
:57:13. > :57:21.to Thetford to see what Susie has chosen to go with Ken's cracking
:57:21. > :57:25.pork. The flavours in Ken's roast pork
:57:25. > :57:31.belly and egg fried rice are subtle. The most important thing is to find
:57:31. > :57:35.a wine to off set the richness of the pork and the weight of the rice
:57:35. > :57:42.without overwhelming the dish. Now, I know that Ken, unlike James is a
:57:42. > :57:46.fan of rosaway wine. Something like this fresh cherry flavoured rosaway
:57:46. > :57:53.from Navarra in Spain would be a great option, but I'm in the mood
:57:53. > :57:59.for a white wine. A great wine with roast pork is Chenin Blanc. Soy am
:57:59. > :58:06.going to choose another Chenin Blanc Made by another legendary Ken,
:58:06. > :58:11.Ken Forrester Chenin Blanc 2011. It is known for its appley flavours
:58:11. > :58:15.and refreshing acid -- acidity, which make it is a perfect match
:58:15. > :58:19.for the pork belly. That is zesty and fresh.
:58:19. > :58:26.There is a really mouth water quality about this wine. It is
:58:26. > :58:31.essential with a soft, fatty meat like pork belly. There is a touch
:58:31. > :58:36.of oak to give it a spicy note to pick up on the purpose corn and the
:58:36. > :58:42.spice rub. Although it is a fruity wine, it is not too powerful for
:58:42. > :58:46.the overall dish. Ken, you have given us your delicious pork belly.
:58:46. > :58:51.I give you another Ken's delicious Chenin Blanc.
:58:51. > :58:57.Well, everybody is diving into it. What do you reckon, the same price
:58:57. > :59:01.as the one before, �7.99? It is interesting. I would never have
:59:01. > :59:08.thought white wine. I would have gone for a rosaway.
:59:08. > :59:13.But it works well? Yes. It is a discovery.
:59:13. > :59:19.Bryn? Yep, both! Right, it is time for more Celebrity MasterChef
:59:19. > :59:24.action. There is one more chance for our celebrities to impress
:59:24. > :59:34.Gregg and John. For one of them it is the end of the road, but which
:59:34. > :59:38.
:59:38. > :59:40.What is your dish, Darren, It's a spicy chicken dish
:59:40. > :59:50.with a starter of garlic mushroom with Stilton cheese.
:59:50. > :59:54.
:59:54. > :59:56.Michelle, what are you cooking for us today?
:59:56. > :59:58.My dishes are very Scottish.
:59:58. > :00:00.Stornoway black pudding with scallops with a balsamic dressing,
:00:00. > :00:09.and then my main course will be venison.
:00:09. > :00:15.25 minutes gone.
:00:16. > :00:18.Nick, what are you going to cook for us today?
:00:18. > :00:20.I'm doing pan-fried cod with chorizo and garlic
:00:20. > :00:24.on a bed of broccoli florets,
:00:24. > :00:27.and for dessert I'm doing a moist chocolate cake
:00:27. > :00:37.with vanilla whip cream and a raspberry coulis.
:00:37. > :00:41.
:00:41. > :00:43.Linda, what are your two courses?
:00:43. > :00:53.I'm doing a mint pea soup followed by medallions of beef with a pepper sauce.
:00:53. > :00:58.
:00:58. > :01:00.You've got only seven minutes.
:01:00. > :01:02.This isn't cooked enough.
:01:02. > :01:12.Last two minutes.
:01:12. > :01:25.
:01:25. > :01:35.Time's up. Stop.
:01:35. > :01:38.
:01:38. > :01:41.Michelle has made a starter of pan-fried scallops
:01:41. > :01:49.with black pudding, rocket, pancetta, tomato salsa and a balsamic dressing.
:01:49. > :01:52.I tell you, you were racing at the end,
:01:52. > :01:54.no wonder - look what you've attempted.
:01:54. > :02:02.You didn't play safe, you've really gone for it.
:02:02. > :02:05.It's a really impressive looking dish,
:02:05. > :02:09.but, by putting so many ingredients together, they're battling with each other,
:02:09. > :02:15.And it's a real shame, becauseyou've cooked really well, Michelle.
:02:15. > :02:19.Michelle's main course is roast loin of venison with creamy potatoes,
:02:19. > :02:27.carrots and spring onions, and a port, cranberry and juniper jus.
:02:28. > :02:30.The meat is cooked really well, I really like that sauce
:02:30. > :02:34.that's deep and fruity and wine, and the cranberries,
:02:34. > :02:39.they give a lovely fruitiness, an even deeper wine flavour.
:02:39. > :02:42.Spring onion is a little harsh, a little out of place.
:02:42. > :02:51.Everything else, I think, is delightful.
:02:51. > :02:55.Darren has made a starter of garlic- mushrooms in melted blue cheese.
:02:55. > :02:58.It's strong, really strong with that blue cheese
:02:58. > :03:03.and the almost neutral flavour of a mushroom.
:03:03. > :03:05.It's the filling for something or it's the sauce for something. OK.
:03:05. > :03:09.That's not a dish.
:03:09. > :03:12.Darren's main course is West Indian spicy chicken
:03:12. > :03:22.served with plantain, rice and peppers.
:03:22. > :03:23.
:03:23. > :03:26.That chicken is lovely and soft and still juicy,
:03:26. > :03:28.your rice is absolutely perfect.
:03:28. > :03:31.I love the plantain with the chicken- and the spiciness of the chicken.
:03:31. > :03:35.I think the dish is fantastic. (Thank you.)
:03:35. > :03:44.Nick has pan-fried his fish and served it with chorizo and broccoli.
:03:44. > :03:46.Crispy skin, translucent flesh but yet falling apart in shards.
:03:46. > :03:49.That wonderful flavour of that paprika-rich spicy sausage,
:03:49. > :03:53.little bit of chilli - brilliant, absolutely brilliant.
:03:53. > :03:56.For dessert, he's made moist chocolate cake
:03:56. > :04:00.with vanilla whipped cream and raspberry coulis.
:04:00. > :04:02.I saw the cake come out of the oven the first time
:04:02. > :04:06.and as you cut in it, it literally oozed out liquid,
:04:06. > :04:08.it wasn't cooked all the way through. Yeah.
:04:08. > :04:18.But at least we've got something on a plate.
:04:18. > :04:20.You've gone for classic flavour combinations,
:04:20. > :04:22.they are absolutely right.
:04:22. > :04:26.That tastes great, but the technical side of it is letting you down.
:04:26. > :04:32.Linda has made a starter of minted pea soup.
:04:32. > :04:34.I like the combination of mint and pea, I think it's beautiful
:04:34. > :04:37.and I'm getting the mint beautifully and the sweet pea,
:04:37. > :04:41.but it's all a little too thin.
:04:41. > :04:44.Her main course is steak medallions- with a peppercorn sauce
:04:45. > :04:52.served with new potatoes and cherry tomatoes.
:04:52. > :04:56.The new potatoes, the steak - really well cooked.
:04:57. > :05:02.That sauce is delicious. Thank God for that.
:05:02. > :05:07.It's almost caramel sweet, but with a good whack of pepper in it,
:05:07. > :05:14.Almost truffle richness goingbeautifully with that piece of beef.
:05:14. > :05:16.Tough day today, we know thatand now, for us, the toughest bit.
:05:16. > :05:18.We need to make a decision
:05:18. > :05:20.because at the end of this one of you is leaving us.
:05:20. > :05:24.Thanks very much, off you go.
:05:24. > :05:26.Four celebrities all keen to show us- what they're made of.
:05:26. > :05:30.Who stays and who goes? Difficult judging job, John, difficult.
:05:30. > :05:32.Now, Nick.
:05:32. > :05:34.I thought Nick's fish dish was really good.
:05:34. > :05:37.The fish was beautifully cooked.
:05:37. > :05:39.The combination of that spicy sausage and that beautiful fish,
:05:39. > :05:41.I thought was a really good idea
:05:41. > :05:50.and chocolate cake and raspberries, vanilla cream - absolute perfect combination.
:05:50. > :05:52.I think Nick has got a place in the competition.
:05:52. > :05:54.And the other person I think cooks a fair bit is Linda Lusardi.
:05:54. > :05:55.I LOVE minted pea soup, I think it's great. Hers was too watery.
:05:55. > :05:57.The beef dish I thought was a really lovely concept.
:05:57. > :05:58.For me, that sauce was just fantastic.
:05:58. > :06:00.I've always thought she's got a decent touch.
:06:00. > :06:04.I still feel the same about her.There have been strange inventions
:06:04. > :06:05.Linda and Nick stay.
:06:05. > :06:07.Now the discussion is between Michelle and Darren. Mm.
:06:07. > :06:10.Michelle today was the one who pushed herself the most,
:06:10. > :06:13.I think her starter, she'd cooked everything brilliantly well.
:06:13. > :06:15.The main course, she made an amazingly good sauce,
:06:15. > :06:17.really good sauce, and she cooked the venison really well.
:06:18. > :06:20.But underneath that was this creamy potato.
:06:20. > :06:23.She put a lot of work into those dishes, John, a lot of work,
:06:23. > :06:30.but they weren't completely successful.
:06:30. > :06:34.I think Darren showed a real lack of ambition with that starter.
:06:34. > :06:36.But that West Indian dish was fantastic.
:06:36. > :06:38.If Darren stays in this competitionand focuses only on West Indian food,
:06:38. > :06:45.I will be a happy man.
:06:46. > :06:55.OK, who's it going to be?
:06:56. > :07:03.
:07:03. > :07:08.The celebrity leaving the competition is...
:07:08. > :07:18...Darren. Sorry, Darren.
:07:18. > :07:24.
:07:24. > :07:24.The
:07:24. > :07:24.The celebrities
:07:24. > :07:28.The celebrities have
:07:28. > :07:32.The celebrities have to face more tasks on next week's show. Right it
:07:32. > :07:37.is time to answer some of your foodie questions. Each caller gets
:07:37. > :07:44.to decide what Emma is eating at the end of the show, if you are not
:07:44. > :07:48.full enough already! First it is Valerie from the ice of weight. The
:07:48. > :07:54.home of the best garlic in the world. What would you like to ask
:07:54. > :08:01.us? I have a celeriac. I don't know how to cook it. You don't have to
:08:01. > :08:07.cook it. Peel it, slice it as thin as possible. Into match sticks.
:08:07. > :08:12.Stick it in a bowl with mayonnaise and mustard. You get a great
:08:12. > :08:18.matching with the vegetable. You don't have to cook it. You can make
:08:18. > :08:23.it as a soup if you want to cook it or bake it whole. Have it with meat.
:08:23. > :08:29.The first one I would try it. What would you like to see at the
:08:29. > :08:36.end of the show? Fen, please. There it is.
:08:36. > :08:40.-- Food heaven, please. Emma, what is your question for us?
:08:40. > :08:45.Well my mum has these north Atlantic prawns. I'm the only one
:08:45. > :08:51.that eats them. I would like a recipe that I can do myself that is
:08:51. > :08:58.not too spicy. So, how old are you? I'm 126789
:08:58. > :09:07.OK. 12 years old, not too spicy. I would starve with a little bit of
:09:08. > :09:12.garlic and a little bit of soy sauce.
:09:12. > :09:18.What dish would you like to see at the end of the show? Food heaven,
:09:18. > :09:24.please. 12 years old! Debbie, good morning.
:09:24. > :09:34.What is your question for us? have some frozen sea bass. Is it
:09:34. > :09:35.
:09:35. > :09:40.any different to when it is fresh? Ken? Sea bass? I would steam it the
:09:40. > :09:47.Chinese way. You can do it in the microwave if you don't have a
:09:47. > :09:52.steamer. Put cling film over it. Put some soy sauce on it, spring
:09:52. > :09:59.onion, heat some oil and pour it over. That is heaven.
:09:59. > :10:05.Bryn? I would roast it. It has a little more water. So roast it.
:10:05. > :10:11.Kust it roast it with fennel. It is a perfect combination.
:10:11. > :10:15.There you go, what would you like to see at the end of the show?
:10:15. > :10:20.think that Emma is such a lovely sweetheart, it is heaven.
:10:20. > :10:25.There you go, all of the callers are going for heaven. Now it is
:10:25. > :10:30.time for the omelette challenge. The usual rules apply. The guys are
:10:30. > :10:40.pretty good. Well, mostly. Now, the clocks are on the screen,
:10:40. > :10:41.
:10:41. > :10:48.ready? Three, two, one, go! I think that this is again a competition
:10:48. > :10:57.that is against me. There you go, Ken.
:10:57. > :11:01.I'm glad you're on my side. That's scrambled eggs. That's not
:11:01. > :11:11.an omelette. Come on, Ken. Hurry up.
:11:11. > :11:15.
:11:15. > :11:25.At least I'm not on the bottom. That's scrambled eggs! You call
:11:25. > :11:26.
:11:26. > :11:33.that an omelette? That is a fried egg! I'm doing it the Thai way.
:11:33. > :11:43.Is that it? Wait. Almost. I didn't say it was it yet.
:11:43. > :11:48.
:11:49. > :11:56.Ken, hurry up! Soon! Soon?! I will give you a wok free.
:11:56. > :12:01.It is still rubbish. This one? Slightly of the
:12:01. > :12:07.Ken, do you think you have beaten your time? No. No. I'm going down,
:12:07. > :12:12.down. One minute and 12 seconds, you were
:12:12. > :12:16.nowhere near. Bryn? I don't think that I did get
:12:16. > :12:23.it quicker. Hopeless. You need more practise.
:12:23. > :12:30.Neex week we will get better chefs -- next.
:12:30. > :12:34.Right, Willema get food heaven or food hell? We will find out after
:12:34. > :12:40.another classic performance from the brilliant chef, Keith Floyd.
:12:40. > :12:45.Nowst he is diving off the Orkney Islands today, he is on a boat
:12:45. > :12:55.working in a kitchen that is the tiniest galley kitchen I have ever
:12:55. > :12:58.
:12:58. > :13:02.In case anyone from the tax office But what a fabulous place to be -
:13:02. > :13:12.My diving chums are going to plunge over and raid the sea-bed for lobster and crayfish and ling.
:13:12. > :13:17.OK, lads! Over the side!
:13:17. > :13:23.These guys were on holiday diving on wrecks.
:13:23. > :13:33.Meanwhile, I put ashore on Shapinsay, to thump my tub about- the production of British cheeses -
:13:33. > :13:35.
:13:35. > :13:37.We don't see enough of real farmhouse British cheese in shops.
:13:37. > :13:39.So I couldn't resist visiting Minnie Russell,
:13:39. > :13:40.whose cheese even the locals say is the best on the island.
:13:40. > :13:42.Minnie, what is this contraption?
:13:42. > :13:44.We had to put it on to frighten the sparrows away.
:13:45. > :13:52.They came and pecked the cheese. Naughty sparrows! Can we go in?
:13:52. > :13:58.Come in. Have a lovely look.
:13:58. > :14:01.That is one woman's work, from a few cows on a windswept island...
:14:01. > :14:07.So how old would this one be? Maybe three weeks.
:14:07. > :14:11.Show me a very young one, perhaps. Well... That one's a bit younger.
:14:11. > :14:12.It's not dry yet, you understand.
:14:12. > :14:17.So you'd like to keep it for a week- or so... Yes. Before we sell it.
:14:17. > :14:19.Can we taste one of these, Minnie? Yes. Which one can we taste?
:14:19. > :14:28.Well, I've got this one.
:14:28. > :14:30.Oh, doesn't that look beautiful?
:14:30. > :14:35.Fabulous. What sort of cows do you have for this? We have about five.
:14:35. > :14:39.Would you like a bit? Oh, I'd love a bit. Yes, please!
:14:39. > :14:47.That's not quite as dry as I thought- at first, but never mind.
:14:48. > :14:51.It's difficult to say... It's very cheesy, very creamy...
:14:51. > :14:55.It smells and tastes of the sea, which isn't surprising,
:14:55. > :15:04.considering the wind blows from the sea over the pastures to give the cheese its regional identity.
:15:04. > :15:14.But back to our intrepid aquanauts,- faithful hounds back from the hunt,- bearing all sorts of gifts!
:15:14. > :15:31.
:15:31. > :15:32.They pulled up scallops, crayfish, a feast of stuff!
:15:32. > :15:34.But what I've decided to do in this very tiny space
:15:34. > :15:35.is to cook a fillet of fresh crayfish.
:15:36. > :15:39.That is the freshest crayfish you will ever get to taste.
:15:39. > :15:41.We pop that into some melted butter. Whack the gas up...
:15:41. > :15:45.We never rehearse these programmes.- You couldn't possibly rehearse in a space this size.
:15:45. > :15:52.We add a little chopped bacon while- the gas is up at frying speed,
:15:52. > :15:57.and some little pieces of red pepper, plucked from the mast,
:15:57. > :16:01.from the window-boxes, or porthole-boxes they grew in...
:16:01. > :16:08.Let that sizzle around for a moment...
:16:08. > :16:14.Sometimes we get letters saying, "You don't always explain exactly what you're doing."
:16:14. > :16:18.It is difficult on a small ship to give precise cookery lessons.
:16:18. > :16:25.But if I can cook under these conditions, YOU'VE got no problems!
:16:25. > :16:34.Right. Now, earlier, I made myself some fish stock from some crayfish legs and white wine.
:16:34. > :16:44.And I need that now. So, Richard, a little close-up, if I may.
:16:44. > :16:44.
:16:44. > :16:48.And let that sizzle for a few moments, keeping a close eye on it.
:16:48. > :16:58.And by the magic of television, we'll rejoin that at a later stage.
:16:58. > :17:03.That's excellent. It's been cooking- for about five or six minutes.
:17:03. > :17:08.Now, for the stock, I chopped up some onions, added white wine, water and a few crayfish legs,
:17:08. > :17:13.and simmered it about 45 minutes.
:17:13. > :17:23.You could use a fish-head instead. We didn't happen to catch any fish.
:17:23. > :17:24.
:17:24. > :17:28.The crayfish is slightly undercooked, because it is so delicate you mustn't overcook it.
:17:28. > :17:37.Now we add some leeks, which have been cooked in salted boiling water and chopped fine.
:17:37. > :17:41.Whack the gas up to maximum now.
:17:41. > :17:46.This is a good stove, but I'm not familiar with it...
:17:46. > :17:52.And then we simply take the piece of fish out so it doesn't overcook.
:17:52. > :17:56.Put it on a plate while we finish off the sauce.
:17:56. > :18:01.Put this down to minimum again. Help... Oh, difficult. There.
:18:01. > :18:11.And...a little drop of good Orkney cream.
:18:11. > :18:12.
:18:12. > :18:19.Check the seasoning, which I will do in a second...
:18:19. > :18:24.Mmm! That is extremely delicious.
:18:24. > :18:26.A little bit of pepper...
:18:27. > :18:31.And...pure extravagance... sorry I'm wobbling, Richard...
:18:31. > :18:35.I feel a bit sick, actually, Ken. He'll reply one of these days...
:18:35. > :18:42.I did. Right. There's our sauce. I think that's OK.
:18:42. > :18:52.Mm! It's a delicious sauce, a delicious fillet of crayfish.
:18:52. > :18:57.
:18:57. > :19:02.Try and make it a little bit more decorative...
:19:02. > :19:08.And I'm going to offer this to the captain, to the skipper.
:19:08. > :19:12.Naturally, the divers who caught it- will have to eat the Scotch broth!
:19:12. > :19:16.There is a class structure.
:19:16. > :19:26.We'll call this after the ship - Crayfish Sulair Sgorr.
:19:26. > :19:28.
:19:28. > :19:38.Mmm! Excellent! Alright, is it? Delicious indeed.
:19:38. > :19:51.
:19:51. > :19:51.There
:19:51. > :19:51.There is
:19:51. > :19:54.There is more
:19:55. > :20:01.There is more from the brilliant Floyd on next week's show. Right,
:20:01. > :20:05.now it is time to find out if Emma is facing food heaven or food hell.
:20:05. > :20:11.Everybody knows that heavyen is lobster. Food hell is monkfish.
:20:11. > :20:14.What do you think that the guys in the studio have chosen? I don't
:20:14. > :20:22.know. Two people chose food hell.
:20:22. > :20:25.Luckily, everybody else didn't. Yeah! So, we have the lobster. We
:20:25. > :20:29.Yeah! So, we have the lobster. We need to crack on with the sauce.
:20:29. > :20:34.We need to get the prawns in as well to make the filling for the
:20:34. > :20:44.ravioli. I have the lobster. I'm going to make a simple sauce autoof
:20:44. > :20:44.
:20:44. > :20:50.this. So we start off with the -- sauce
:20:50. > :20:57.out of this. So we start off by chopping it up
:20:57. > :21:03.and putting the whole thing in the pan.
:21:03. > :21:08.Really? Yes, so you don't lose the flavour.
:21:08. > :21:13.So onions, shallots, a little bit of tomato puree.
:21:13. > :21:18.Paprika. A touch of that for a little bit of spice. Then we have
:21:18. > :21:26.here brandy. Flame it.
:21:26. > :21:31.What are you trying to do to me?! And also a little bit of stock.
:21:31. > :21:37.Then all which do is remove the meat from these claws. You can use,
:21:37. > :21:43.this is a sauce purely out of all of the shells. So the boys are
:21:43. > :21:49.making the ravioli here. I am impressed how quickly
:21:49. > :21:54.everything is done. My other half. I will have you to bits, but he
:21:54. > :21:59.takes hours! Don't stay, it is not good for the ego.
:21:59. > :22:02.Well, there are three of us here, but we remove the meat from the
:22:03. > :22:09.shells. This one's not coming out. Ken, how
:22:09. > :22:14.are you doing? What was the last time you made
:22:14. > :22:19.ravioli? About 30 years ago! were saying as Floyd was on that
:22:19. > :22:24.you did the programme about the same time? I know. It is scary,
:22:24. > :22:28.isn't it. That was almost 30 years ago too! Now, the whole lot is
:22:28. > :22:32.thrown in. Then we have our lobster meat here
:22:32. > :22:36.which we break up. We are going to use the prawn
:22:37. > :22:40.mixture there. We are making our ravioli and we use the prawns
:22:40. > :22:46.blended with a touch of double cream, salt and pepper and all we
:22:46. > :22:51.do with the meat here is to slice this and I will give them a little
:22:51. > :22:56.piece on each one of the ravioli. So there is a little piece of
:22:56. > :23:05.lobster meat to place on the top. This lobster will keep for the
:23:05. > :23:10.centre. So, all the shells are in there.
:23:10. > :23:16.Then we take the blender and blend the whole thing.
:23:16. > :23:22.You don't? Really? The whole things goes in and you blend it all?
:23:22. > :23:28.whole lot. Everything all in. The lid is on. Make sure you use a
:23:28. > :23:33.glass blend eer for this. You blend it. The whole lot
:23:33. > :23:38.including the shells. There is so much flavour in lobster and crab
:23:38. > :23:42.shells. You use the whole lot. I have a horrible feeling that will
:23:42. > :23:46.explode. Then yes the baby carrots here. We
:23:46. > :23:52.are going to blanch them. There is no need to peel these.
:23:52. > :23:57.I don't know why people peel baby carrots. I will serve that with a
:23:57. > :24:02.touch of samphire. Are you going to get bits of shell
:24:02. > :24:06.in your teeth? No. Hopefully not. We will pass it through a sieve as
:24:07. > :24:16.well. A touch of double cream in there.
:24:17. > :24:17.
:24:17. > :24:24.It just makes the sauce. It looks delicious.
:24:24. > :24:30.How are the ravioli? It is just like wantons.
:24:30. > :24:34.Use the fresh samphire. It is sea asparagus. It has a salty
:24:34. > :24:38.flavour as well. Yes, I like it.
:24:38. > :24:44.Melt the butter and then all we do with that is take the samphire and
:24:44. > :24:51.blanch it with the carrots. It really does not take very long.
:24:51. > :24:59.Bryn you must use samphire in your restaurant a lot? Yes, quite a lot.
:24:59. > :25:03.The dish we served for the Queen, we used samphire.
:25:03. > :25:12.Now we take the sauce. It is not quite finished yet.
:25:12. > :25:17.Then we need butter. Can you do me petals of cherry
:25:17. > :25:27.tomatos? Yes. So, we throw in the butter and
:25:27. > :25:36.black pepper and salt. That is your carrots.
:25:36. > :25:43.You have the nice sam fire, all the colour is kept on there -- samphire.
:25:43. > :25:48.Would you have gone for heaven? don't get a vote. It was the
:25:49. > :25:54.lobster fan, Ken, that went for food heaven.
:25:54. > :26:00.Now all we have to do with this sauce is pass it through a dish.
:26:00. > :26:06.This dish has fond memories for you? Yes, it has. My other half,
:26:06. > :26:12.Jade, he cooked ravioli for me on the night we got engaged. So it was
:26:12. > :26:18.very special. He did really well. He told me it was out of the tin?
:26:18. > :26:21.He made the pasta and everything. That is what he said to you, he
:26:21. > :26:28.went to Bryn's restaurant and got it from Bryn.
:26:28. > :26:32.So, there we have the sauce. That tastes really nice.
:26:32. > :26:40.Delicious! A touch more black pepper and a little more salt and
:26:40. > :26:47.then we can start to assemble this We have the ravioli.
:26:47. > :26:51.There with the prawns blended up with a basil leaf.
:26:51. > :26:55.We sealed it with egg yolk to make sure that the pasta leaves stick
:26:55. > :27:01.together. It is amazing. I would not know
:27:01. > :27:03.where to start. Here we have basil, chervil and pet
:27:03. > :27:12.unanimouslys of tomatoes for declaration.
:27:12. > :27:17.And there is the sauce which is purely the flavours and the shells.
:27:17. > :27:26.That is all the lobster there. And all we do with that is start to
:27:26. > :27:33.place a few bits of these dotted around. These are the baby carrots.
:27:33. > :27:43.That is heaven three times over for you, isn't it? And cooked by you
:27:43. > :27:47.
:27:47. > :27:53.three. Hello! That is about �90 for you! I love this every time.
:27:53. > :28:01.Now a little more on the top. There you have it.
:28:01. > :28:11.Lobster ravioli. I can't believe we did that in six-and-a-half minutes.
:28:11. > :28:12.
:28:12. > :28:19.Can I dig? To go with this we have a fantastic Louis Jadot Les Roches
:28:19. > :28:25.Blanches Macon-Villages. Again the price is �7.99.
:28:25. > :28:32.How come your dish gets the best wine? If you haven't guessed that
:28:32. > :28:38.by now after five years, Ken. What do you reckon to that, then? It is
:28:38. > :28:44.heaven. So amazing. The lobster shells do make a
:28:44. > :28:47.massive difference. Jade, if you are watching. You can do this Well
:28:47. > :28:50.that's all from us today on Saturday Kitchen Live. Again.
:28:50. > :28:53.Thanks to Bryn Williams, Ken Hom and Emma Bunton. Cheers to Susie
:28:53. > :28:55.Barrie for the wine choices and to our chef's table guests, Ashley and
:28:55. > :28:58.Joanna. All of today's recipes are on the website at: