:00:08. > :00:31.Good morning! Let's turn up the heat and get cooking, this is Saturday
:00:32. > :00:37.Kitchen Live! Welcome to the show. There is a very glamorous line-up of
:00:38. > :00:41.guests with me. First, the sisters, creating a buzz in the culinary
:00:42. > :00:47.world with their brand of healthy eating. But unlike many diets, it
:00:48. > :00:52.encourages you to use butter and fat. I told you it was good for you.
:00:53. > :00:57.That is Melissa and Jasmine Hemsley. Next to them is one of the best
:00:58. > :01:03.owner of restaurateurs in the planet.
:01:04. > :01:11.There are 29 of them, they are all over the place, including the
:01:12. > :01:15.two-Michelin starred Spago in Beverly Hills, and Cut at 45 Park
:01:16. > :01:21.Lane. It is the incredible Wolfgang Puck. Girls you are firing away.
:01:22. > :01:27.What are you making? I am making beef ragu and courgetti. That is
:01:28. > :01:34.spaghetti served with courgettes. Served raw? That is it.
:01:35. > :01:39.Jasmine? I am making flower power pizza with almonds and buckwheat.
:01:40. > :01:45.With a Margarita topping. Sounds good.
:01:46. > :01:51.Wolfgang, you are a fan of pizza but you are making steak? An Sichuan
:01:52. > :01:55.steak with Asian slaw. With the salads from the farmer's market
:01:56. > :01:59.here. It will be tasty and delicious.
:02:00. > :02:04.And candy cashew nuts on the top? You are right.
:02:05. > :02:08.So some great dishes to look forward to and we've got our line-up
:02:09. > :02:11.of fantastic foodie films from the BBC's archive as well.
:02:12. > :02:13.There are servings from Rick Stein, Celebrity Masterchef and the
:02:14. > :02:15.Two Greedy Italians, Gennaro Contaldo and Antonio Carluccio.
:02:16. > :02:17.Now, our special guest is not normally seen inside a TV studio.
:02:18. > :02:20.She's usually somewhere in the wilds of Britain reporting
:02:21. > :02:22.on rural life as part of the BBC's Countryfile team.
:02:23. > :02:25.Shes left her wellies at home and come to join us instead.
:02:26. > :02:32.Welcome to Saturday Kitchen, Ellie Harrison.
:02:33. > :02:39.Morning! We have seen you all over the place on the farms, in lots of
:02:40. > :02:46.areas. Do you get time to cook at home? We are only two days a week on
:02:47. > :02:52.Countryfile. So relaxed. Easy-peasy. You should not have said that! I
:02:53. > :02:55.know! I cook a little at home but nothing fancy.
:02:56. > :03:01.Where is the fascination with wildlife? I started off in a rural
:03:02. > :03:07.setting. I lived on a little house at the end of a track in the middle
:03:08. > :03:12.of the valley. So watching the hunts going on, the foxes and the wildlife
:03:13. > :03:22.around us. I started going out with a guy who had links in stim ban way
:03:23. > :03:36.and very charismatic, engaging with animals. So very romantic.
:03:37. > :03:40.And what about the food, food heaven, what is it going to be? It
:03:41. > :03:45.is British. It is strawberries. Fruit in this country is some of the
:03:46. > :03:50.best. The best in the world! Absolutely. When you get the right
:03:51. > :03:55.seasons it is bang on. We had some in Gloucester, they were fabulous.
:03:56. > :03:58.And the tennis is on, they always taste great.
:03:59. > :04:03.That's right. And the dreaded Fell? Fennel. Never
:04:04. > :04:06.got on board with the aniseed flavour.
:04:07. > :04:17.There is something you don't like with the fennel? It is bivalves.
:04:18. > :04:22.Clams, oyster, mussels. Well, I have chosen scallops but
:04:23. > :04:27.there is fennel as well. So there we go.
:04:28. > :04:31.And what about the food, food heaven, what is it going to be? It
:04:32. > :04:34.is British. It is strawberries. Fruit in this country is some of the
:04:35. > :04:38.best. The best in the world! Absolutely. When you get the right
:04:39. > :04:41.seasons it is bang on. We had some in Gloucester, they were fabulous.
:04:42. > :04:42.And the tennis is on, they always taste great.
:04:43. > :04:44.the dreaded Fell? Fennel. Never got on board with the aniseed
:04:45. > :04:47.flavour. There is something you don't like
:04:48. > :04:49.with the fennel? It is bivalves. Clams, oyster, mussels.
:04:50. > :04:51.Well, I have chosen scallops but there is fennel as well.
:04:52. > :04:52.So there we go. That's
:04:53. > :04:55.So it's either strawberries or scallops.
:04:56. > :04:57.For food heaven, I?ve got something perfect for eating in front of the
:04:58. > :05:00.tennis this weekend, a strawberry filled Victoria Sponge cake.
:05:01. > :05:02.First I?ll make a classic Victoria sponge with eggs, butter,
:05:03. > :05:04.sugar and flour then fill it with whipped cream and
:05:05. > :05:07.a freshly made strawberry compote. The cake is topped with more berries
:05:08. > :05:10.dipped in caramel and finished with a dusting of icing sugar.
:05:11. > :05:12.Or Ellie could be having her food hell, scallops.
:05:13. > :05:14.The scallops are opened and the roe removed.
:05:15. > :05:18.The meat is put back in the shell with a sauce made from fennel, white
:05:19. > :05:21.wine, cream and loads of herbs. The shell is sealed with pastry and
:05:22. > :05:24.baked until the scallops are cooked! You'll have to wait until the end
:05:25. > :05:26.of the show to find out which one she gets.
:05:27. > :05:29.And if you'd like the chance to ask a question to
:05:30. > :05:32.any of our chefs today then call: A few of you will be able to put
:05:33. > :05:36.a question to us, live, a little later on.
:05:37. > :05:38.And if I do get to speak to you I'll also be asking
:05:39. > :05:47.if you want Ellie to face either food heaven or food hell.
:05:48. > :05:54.Now, what we have Melissa and Jasmine Hemsley, so what are we
:05:55. > :05:58.cooking here? We are making the flower power pizza.
:05:59. > :06:07.You are doing that, Jasmine. Melissa, you are chopping? James you
:06:08. > :06:13.can help me here. We have onions, garlic. We love meat. We have minced
:06:14. > :06:17.beef and chicken livers. That is a traditional part of the ragu. The
:06:18. > :06:22.amazing thing about the ragu is that with the flavours of the mixed spice
:06:23. > :06:30.and the tomato puree and the garlic, you will not taste it. So for people
:06:31. > :06:35.funny funny about the livers, you will not taste it.
:06:36. > :06:41.Where does your love of food come from, Jasmine? It is home cooking
:06:42. > :06:50.with mum. We didn't ever eat out. Mum just made frugal St Andrews,
:06:51. > :06:56.lamb stews, lots of eggs. She cooked us some Filipino food. As we grew up
:06:57. > :07:02.and moved away, the fast food came into our lives, we realised that we
:07:03. > :07:06.were missing home food. So now we have a big following on that.
:07:07. > :07:15.This is not diet cooking as we know it? No! We concentrate on everything
:07:16. > :07:20.that is nutrient-densed. So meat and veg is the focus.
:07:21. > :07:25.What are you making there? I am making the spaghetti. This is not
:07:26. > :07:31.the heavy spaghetti that we know, that is a comfort food that leaves
:07:32. > :07:36.you tired. This is about energy. So courgettes are amazing at this time
:07:37. > :07:39.of year. They are in season, cheap, tasty and it takes two seconds to
:07:40. > :07:49.make this. This is for a better version of your
:07:50. > :07:57.self-. I am sprirallizing these! I thought about that this morning when
:07:58. > :08:01.I had a Twix at 6.00am! Well this is amazing. You can fool people with
:08:02. > :08:10.this taste. You can peel it also, if you don't
:08:11. > :08:14.have this spiralliser. You guys have a book out this
:08:15. > :08:20.weeked. It has been hugely successful.
:08:21. > :08:33.You and Jamie Oliver are swapping places from week-to-week! Tell us
:08:34. > :08:38.what you do in the book snow. Well, before the book we were primarily
:08:39. > :08:42.private cooks. We cannot mention them because of the line of work
:08:43. > :08:47.that we are in. They are from the film industry, music industry, TV
:08:48. > :08:51.and we cook for families as well. You know you have done well when
:08:52. > :08:56.they extend it to the families and you realise that this is more a way
:08:57. > :09:01.of life rather than a diet for looking good on the camera. They
:09:02. > :09:04.told us to write a book to pass on everything we learned to pass on to
:09:05. > :09:16.their families. So, this is the ragu and now the
:09:17. > :09:27.pizza? This is our buckwheat. With the almond. We cook the base first.
:09:28. > :09:33.You have to get this really thin. You have added egg whites in this?
:09:34. > :09:39.Yes. Normally we keep the egg whole, as the yolk is nutritious but we
:09:40. > :09:46.will stick that into a smoothie, or throw it into the ragu.
:09:47. > :09:54.Eggs in a smoothie? Yes! Quality eggs. A good quality egg tastes like
:09:55. > :09:59.vanilla. My grandmother brought me up on eggs
:10:00. > :10:12.and beer! It put me to sleep each night! What is next? I have added in
:10:13. > :10:19.the minced meat, the liver, the or Ghana and the mixed spice. That was
:10:20. > :10:29.a trick adopted by us by an Italian family. This love this. It has all
:10:30. > :10:35.of the flavour and so much more nourishment. You feel like you can
:10:36. > :10:39.take on the world with this food. Is this your first book? Yes. We
:10:40. > :10:49.have been blogging. What? Blogging! Blogging? ! I want
:10:50. > :11:04.to show you this. That is left over, you can use that as a crudit!
:11:05. > :11:10.Really? ! Now I have... Do you think that will catch on in Beverly Hills?
:11:11. > :11:16.! Now, I have the tomatoes and the wine going in. This is our secret
:11:17. > :11:21.weapon. This is what we call bone broth or you may call it chicken
:11:22. > :11:25.stock. It is home-made. It is really simple and cheap to make. One of the
:11:26. > :11:29.most nourishing things you can do for yourself. Obviously lots of
:11:30. > :11:35.recipes call for stock for flavour. But this is also incredibly
:11:36. > :11:41.nourishing. Really soothing and delicious.
:11:42. > :11:46.It has all of the nutrients from the bones, the minerals go into the
:11:47. > :11:52.broth. That is why we have chicken soup for the soul. That is why they
:11:53. > :11:57.eat it when they are ill. It is easy, nourishing food.
:11:58. > :12:04.Tell us about the pizza base? We have cooked the base now. We are
:12:05. > :12:07.going to add some tomatoes, mozzarella and sprinkle it with
:12:08. > :12:14.chillies. You can cook this first and later
:12:15. > :12:25.top on your favourite toppings. So going in the hot oven for two to
:12:26. > :12:38.three minutes. If you would remember, you can call
:12:39. > :12:50.us on this number: Jazmin, is there other ingredients in there? --
:12:51. > :12:56.Jasmine. What cheese did you use? Buffalo
:12:57. > :13:03.mozzarella. Look at this. Everyone likes this it
:13:04. > :13:10.is amazing. We make noodles out of carrots. Anything you can spiralise
:13:11. > :13:16.we do. I think in America they call these
:13:17. > :13:22.zoodles. I like that! So are you going to
:13:23. > :13:25.cook them? No, they are delicious. The heat from the sauce will warm
:13:26. > :13:30.them through. Throughout the UK you are
:13:31. > :13:35.travelling, blogging and bits and pieces, on the book tour and doing
:13:36. > :13:42.the festivals. Where can people see you next? The next one is in
:13:43. > :13:47.Cornwall. Are you doing that? No! I did not get the invite for that one.
:13:48. > :13:52.When is that? That is the end of July. Doing a live demo in the field
:13:53. > :13:56.with wellies on. . Not sure what we are cooking
:13:57. > :14:00.there. Is that like Glastonbury but food?
:14:01. > :14:06.Yes. That is far too trendy for me.
:14:07. > :14:11.I am going to move this to one side. We are going to lift this off. So,
:14:12. > :14:16.how long did you cook this for? As with most soups and stews, the
:14:17. > :14:22.longer you can leave it the better. But it is great after 45 minutes. We
:14:23. > :14:27.are all about everyday cooking and food in a hurry. You can make a
:14:28. > :14:33.massive batch and then you can freeze it, reheat it, it is ready
:14:34. > :14:40.for you in five minutes. We also try to sneak in lots of
:14:41. > :14:43.vegetables. So in the end I grate in lots of carrots. That adds a
:14:44. > :14:48.sweetness. Not in the beginning? No, in the
:14:49. > :14:55.end. It keep it is fresh. And the pizza, you have to cook the
:14:56. > :15:02.base beforehand? Yes, because of the vegetables, it needs cooking first.
:15:03. > :15:06.Do you turn it? Yes. Ten minutes on each side. As long as it is nice and
:15:07. > :15:10.firm. The rest is about heating up the topping.
:15:11. > :15:15.Where do you prepare all of this food for the people? To their houses
:15:16. > :15:26.and we have a kitchen in south-west London. So, yes, a big stainless
:15:27. > :15:34.steel box! OK, I am going to grab the pizza. We have cooked it on the
:15:35. > :15:39.pis jar stone. -- pizza stone.
:15:40. > :15:45.Then some basil and lots of olive oil. Extra Virgin olive oil keeps
:15:46. > :15:51.the goodness. We don't cook with it but save it
:15:52. > :16:05.for the dressings and the dips. Finished with parsley and parmesan
:16:06. > :16:10.cheese? Yes. I like some Parmesan and chilli flakes on my pizza, too.
:16:11. > :16:16.I am peculiar about my pizza and I know what I want! Tell us what these
:16:17. > :16:20.dishes are. You have ultra nourishing ragu with chicken livers
:16:21. > :16:25.and carrots. On a bed of courgettini spaghetti. Flower power pizza made
:16:26. > :16:33.with cauliflower, buckwheat and almonds, and a simple margarita on
:16:34. > :16:34.top. Jamie Oliver, move over, because you will be number one by
:16:35. > :16:48.lunchtime! Right, you take that and I will take
:16:49. > :16:54.this. Hungry. Time to eat! Some salt on the top as well. You do realise
:16:55. > :17:02.Wolfgang is the master of pizzas. We chose our menu before thinking about
:17:03. > :17:06.that. I don't know if you want a knife and fork? Dive in. We forgot
:17:07. > :17:18.the parsley for his personal pizza. Chilli flakes. Is that all right?
:17:19. > :17:26.Yes. This egret is that you have to slice cut it so you don't get
:17:27. > :17:31.massive long pieces. -- the secret. Have you ever had raw courgette like
:17:32. > :17:38.that? Lovely. And the ragu is fabulous. How long do you cook it
:17:39. > :17:45.for? Two ours is ideal. Make a big batch and dive in. Peter Richards
:17:46. > :17:48.has been soaking up the atmosphere at Wimbledon so let's see if he tore
:17:49. > :17:49.himself away from the court to choose some wine to go with this
:17:50. > :17:58.fantastic feast. The Wimbledon tennis championships
:17:59. > :18:09.are wrong and I am on Murray Mound soaking up the atmosphere. -- are
:18:10. > :18:13.on. Let's go and catch some action. While I leave everyone to the
:18:14. > :18:16.strawberries and cream, let's take a refreshment break to find some
:18:17. > :18:25.fantastic wine to go with the dishes today. Two fabulous cooks, two
:18:26. > :18:30.flavoursome dishes. The challenge is to find one wine to keep everybody
:18:31. > :18:34.happy. There is a definite Italian theme going on so it makes sense to
:18:35. > :18:38.start there. Because that gorgeous flower power pizza is not only
:18:39. > :18:43.wholesome but also delicate, you could get away with a richer style
:18:44. > :18:49.of wine but it works just as well with a juicy, like style of red
:18:50. > :18:56.wine, with a summary field. We need a good red wine for the altogether
:18:57. > :19:02.richer beef ragu. This is a really good shout but I have got something
:19:03. > :19:06.similar but different and altogether delicious and wonderfully spritely
:19:07. > :19:14.and summary. It is the Bardollino 2013. Bardollino is grown on the
:19:15. > :19:24.shores of Lake Garda in northern Italy, so it makes sense that this
:19:25. > :19:28.is fresh, juicy, like cherries. It can be served lightly chilled which
:19:29. > :19:33.makes it ideal for summer drinking. When you first taste this, you might
:19:34. > :19:37.think it is quite light and frivolous, but like all good Italian
:19:38. > :19:41.red wines, it needs to be drunk with food to come into its own. That is
:19:42. > :19:45.exactly what happened here. With the pizza it is delicate enough not to
:19:46. > :19:49.overwhelm the elegant flavours and textures of the cauliflower and
:19:50. > :19:58.mozzarella and tomato. It is also soft enough to cope with the heat of
:19:59. > :20:00.the chilli flakes. For the ragu, it has enough structure to cope with
:20:01. > :20:05.the richness and it really refreshes the palate between mouthfuls. There
:20:06. > :20:10.is an odd pepper flavour in the mix. Melissa and Jasmine, thank you for
:20:11. > :20:13.these tasty, original takes on classic dishes and here is a great
:20:14. > :20:19.value Italian red wine full of the joys of summer to enjoy with them.
:20:20. > :20:28.We are certainly diving in here. What do you think? Very lovely. My
:20:29. > :20:38.sad juicy. Like as well. And quite spicy. -- nice and juicy. Light as
:20:39. > :20:46.well. To me it tasted a little bit Mexican. We have something coming up
:20:47. > :20:50.for the barbecue this weekend. Asian steak salad with lots of spices and
:20:51. > :20:56.healthy greens from the farmers right outside of London. You can ask
:20:57. > :21:02.any of the chefs a question if you call us on this number. Standard
:21:03. > :21:07.call charges apply of course. First we look back into the fishy past of
:21:08. > :21:12.Rick Stein. In this series from a while ago he is eating his way
:21:13. > :21:15.through the incredible seafood that live along our coastlines. He starts
:21:16. > :21:45.on the open water fishing for Black Sea bream.
:21:46. > :21:46.I thought we weren't going to catch anything. Fishing out from Padstow
:21:47. > :21:49.is mackerel, pollock, pollock, mackerel. Never anything else.
:21:50. > :21:52.everything's different. We caught these fantastic black bream.
:21:53. > :22:32.bream, John Dory - all those fish you associate with bouillabaisse.
:22:33. > :22:34.It's great quality. It's great eating fish,
:22:35. > :22:36.and rare. I just feel so lucky. We've caught so many today.
:22:37. > :22:38.It was just by chance last night they said, "Come out fishing."
:22:39. > :22:39.Every time I go fishing I think, "Why don't I do this more often?"
:22:40. > :22:40.I'm going to take this up, take a few lessons
:22:41. > :22:41.from Henry, and keep at it. Now to cook them.
:22:42. > :22:51.First, a big pan on the stove. In goes loads of seaweed.
:22:52. > :22:53.A bit of water in there. First one of these bream,
:22:54. > :22:56.then another. They're about a pound
:22:57. > :22:58.and a half, great for one portion. Lid on the top. Leave those to cook
:22:59. > :23:27.for about six minutes. I think then has a particular
:23:28. > :23:31.aptitude for fish, particularly Mediterranean fishlike sea bass and
:23:32. > :23:37.sea bream. I have added some wine to sharpen it up a little bit and some
:23:38. > :23:44.Pernod to reinforce the fennel flavour. Let it soften, add salt and
:23:45. > :23:50.black pepper, reduce it down until the fennel is really soft, and then
:23:51. > :23:54.pour it into a liquidiser. I am just going to add one egg yolk and make
:23:55. > :23:59.the hollandaise sauce. I am also going to pur?e the final to give it
:24:00. > :24:08.lots of body and then add the melted butter. -- pur?e the fennel. I first
:24:09. > :24:11.had this in Versailles, miles from the seaside. You must take the
:24:12. > :24:17.scales and fins off the fish otherwise disaster. To finish this
:24:18. > :24:24.source, get some finely chopped fennel herb. I don't think the tops
:24:25. > :24:34.of the bulb work. Just chopped very finely and folded into that fluffy
:24:35. > :24:43.source. Gosh, I love that smell. It is so exciting. Such a simple idea
:24:44. > :24:47.and so effective. They are cooked and the skin is parted on the top so
:24:48. > :24:52.you can see the texture with a white and brown outer layer of flesh.
:24:53. > :25:03.Let's get them onto a serving plate like that. Look at them. A nice
:25:04. > :25:08.dollop of sauce and summer fennel to set it off. I would like to taste
:25:09. > :25:13.that now. It works very well together. Really good flavour.
:25:14. > :25:19.Somewhere between an oily fish like a macro and a completely non- oily
:25:20. > :25:25.fish like cod. It combines the best of post. -- the best of both. One of
:25:26. > :25:41.those underrated fish that we find everywhere. In South Wales, they are
:25:42. > :25:46.very famous for their cockles. The cockle gatherers used little forks
:25:47. > :25:50.and just rake them up. As I watched the bent figures scraping away at
:25:51. > :25:54.the sand, looking for the jewels on a freezing March morning, I could
:25:55. > :25:59.not stop myself thinking about where they would be sold. Well, they go to
:26:00. > :26:08.Holland and they are put in little tins and the tins are sent to Spain,
:26:09. > :26:12.where they use them for paella. But it is not just cockles that you find
:26:13. > :26:26.here. When the tide goes out, and it goes out a very long way, you find
:26:27. > :26:30.seaweed. What they call laver. They boil it for ages in ribbons and
:26:31. > :26:39.serve it up. It is known locally as Welsh caviar. So now to taste the
:26:40. > :26:45.laver. I am told it is best hot from the cauldron like this and still in
:26:46. > :26:51.the leaf form, not minced. It smells and tastes of the beach. It smells
:26:52. > :27:05.like a called rent of boiling shrimps to me. -- a part. I think
:27:06. > :27:09.cockle and laver vol-au-vents in holiday source would combine them
:27:10. > :27:14.perfectly. Cook their cockles in a hot pan and let them open in their
:27:15. > :27:19.own juices, which will take three minutes. No more. Don't overcook
:27:20. > :27:27.them. Now the vol-au-vent. You can buy cases pre-bake but they are so
:27:28. > :27:31.easy to make yourself. By the pastry and then cut out little discs and
:27:32. > :27:37.make late shapes with a smaller pastry cutter. Brush them with egg
:27:38. > :27:42.yolk and straight into the oven. It is puff pastry of course. Now to
:27:43. > :27:47.make the hollandaise sauce. Just a small amount, one egg yolk and lemon
:27:48. > :27:56.juice over boiling water. Whisk it hard to make a voluminous fluffy
:27:57. > :28:03.custard. Now you add clarified butter, whisk it in and then add the
:28:04. > :28:07.cockles and finally the laver. Folded all in very gently to avoid
:28:08. > :28:15.losing any value in that lovely hollandaise. The vol-au-vents should
:28:16. > :28:19.be baked by now. They cook for about ten minutes. Lift off the lives very
:28:20. > :28:25.carefully and scoop out the centre with a teaspoon so that you can fill
:28:26. > :28:30.them with as much cockle, laver and hollandaise as possible. I suppose
:28:31. > :28:36.it is blowing my own trumpet a bit, but I thought of this dish with the
:28:37. > :28:38.cockles and the laver on that lovely expanse of beach and seaweed and I
:28:39. > :28:44.thought it would be nice to have four of them in a local pub with a
:28:45. > :28:50.pint of Welsh bitter. That is regional food.
:28:51. > :29:00.Who doesn't love a vol-au-vent? Me! Rick Stein has been celebrating
:29:01. > :29:03.great British fish and I am championing the food that is around
:29:04. > :29:07.at the moment. I am going to use the garlic that Susy Atkins picked last
:29:08. > :29:11.week. I am going to use elephant garlic to make garlic butter from
:29:12. > :29:15.scratch and I am going to use full fat cream. This is a great way to
:29:16. > :29:19.use up any cream that you have got in the fridge that is going out of
:29:20. > :29:27.date. Stick it into the machine like that. I have done this with a very
:29:28. > :29:30.old machine. You remember the wooden ones with the panel? To make your
:29:31. > :29:39.own but are you just stick it in the machine and leave it now. --
:29:40. > :29:45.butter. Some of the best garlic in the UK comes from the Isle of Wight,
:29:46. > :29:51.of course. Stronger flavour if it is smaller or not? It changes. This is
:29:52. > :29:54.the elephant. I think it is the type of garlic. This one is from Dorset.
:29:55. > :30:01.All over the South coast it is warmer, so garlic. I am going to
:30:02. > :30:07.cook this to soften it up. You stick it in tinfoil. So easy. That is
:30:08. > :30:13.whipped cream now. Just keep it going. It will drop down a gear as
:30:14. > :30:17.it gets thicker and thicker. Then it will split and separate. Keep it
:30:18. > :30:25.turning until it fully separate and then it is ready for butter. Stick
:30:26. > :30:32.it in a hot oven, 200 degrees, 20 minutes, and you end up with it nice
:30:33. > :30:34.and soft. I have got one over here. Open it up so it is lovely and soft.
:30:35. > :30:56.Just trim the base. So, Ellie, are you busy at the
:30:57. > :31:01.moment? Countryfile is going from strength to strength? Yes, it is
:31:02. > :31:10.busy. It catching up with you. 25 years! This year is John's year, he
:31:11. > :31:15.has been on telly for 40 years! You get lots of enjoyment out of it?
:31:16. > :31:23.There is. There is always something going on. It used to be an aing
:31:24. > :31:28.programme but now it is anything involving the country side, the
:31:29. > :31:38.village, the towns. I remember it as I worked on a farm.
:31:39. > :31:46.It used to be more of the farming? Watch out! James, don't forget the
:31:47. > :31:51.cream in the mixer! That is looking good! Look, you just pass this...
:31:52. > :31:57.There you go. You can use this buttermilk to make
:31:58. > :32:04.the best panacotta. Or to marinade your chicken in it.
:32:05. > :32:09.It will tenderise your meat. And cupcakes too! All right! All
:32:10. > :32:17.right! Who is making this? Who is cooking? We have enough chefs on
:32:18. > :32:23.this show! You are taking the glory after I have made it.
:32:24. > :32:29.Stick that in there with the garlic and add parsley and that is it done.
:32:30. > :32:33.I remember watching Countryfile for the weather, when I was at home on
:32:34. > :32:38.the farm. But it is not just that you are doing, you are travelling
:32:39. > :32:41.all over the place? We are doing a series called Secret Britain with
:32:42. > :32:46.Adam, a farmer, who is a buddy of mine. It is hard to imagine that
:32:47. > :32:54.there are secret places left but there are. Places that are under
:32:55. > :33:01.ground or stories not told. So you have to go under ground!
:33:02. > :33:07.There are! I will come with you the next time. I would love that.
:33:08. > :33:12.I read there was a secret beach, is that right? There is.
:33:13. > :33:19.It will not be a secret anymore, is it? Well, we have been getting ideas
:33:20. > :33:27.from people who watch Countryfile but some of them don't want to elus.
:33:28. > :33:42.I also have a series coming out in the autumn about the wild or fans.
:33:43. > :33:48.Yes, you get some far-flung shows? Yes, they do get a bit far-flung.
:33:49. > :33:58.With this one we went to Australia. We were looking at marsupials, so,
:33:59. > :34:08.woman bats, Wallabies, how they are. You don't get that on Countryfile?
:34:09. > :34:13.Not many! This is how the orphans are left alone and how they are
:34:14. > :34:28.rehabilitated. It can take two years. It is generally done in
:34:29. > :34:35.people's homes, generally by women. They are very dedicated.
:34:36. > :34:40.Pow, the garlic has become nice and soft having been in the oven. It is
:34:41. > :34:45.in the butter now with the parsley. This is the ying and the Yang part
:34:46. > :34:48.of the show. You have the healthy table there.
:34:49. > :34:53.Slter on the butter. We are all about the butter! There we go. And
:34:54. > :34:58.the great thing about making your own butter like this, it freezes.
:34:59. > :35:02.You can make this and pop it in the freezer. And all manner of different
:35:03. > :35:06.flavours can go with this. Anchovies. Save a little for my
:35:07. > :35:09.steak over there. I will.
:35:10. > :35:13.Then we transfer the whole lot into the oven to melt it.
:35:14. > :35:18.So we stick that in there. We will all eat that! I thought we
:35:19. > :35:25.would serve it with a little bit of this.
:35:26. > :35:30.This is the best Spanish ham, patanegra.
:35:31. > :35:35.This is bred on acorns. They do something, in the UK we have
:35:36. > :35:40.a place called the New Forest, that has the acorn trees, they send the
:35:41. > :35:45.pigs out to forage for the acorns. You have this amazing ham. This is
:35:46. > :35:53.the Spanish variety. Can I get a piece, too? What are we? Chopped
:35:54. > :35:56.liver over here! It is coming! So, when can we see you next on
:35:57. > :36:01.Countryfile, where are you going next? Last night we were doing a
:36:02. > :36:07.programme on Swansea football ground. When it closed down half of
:36:08. > :36:14.it became allotments for the local community. There are lots of
:36:15. > :36:19.different communities there. Bangladeshi, lots of different
:36:20. > :36:25.people, they ended up meeting neighbours that they would never
:36:26. > :36:29.have done otherwise. And so they get together, on World Cup night they
:36:30. > :36:33.did a World Cup curry. All sorts of things. The locations change
:36:34. > :36:39.everyweek. We can be anywhere in the country. Next week in the Cotswolds.
:36:40. > :36:44.Well, fantastic. And long may it continue! Before the garlic is dry
:36:45. > :36:51.like that, you can use the stalks of this. With the fresh garlic, use
:36:52. > :36:57.these. You can chop it up. They are quite intense.
:36:58. > :37:13.I think that they are called scapes. We take the garlic bread... Lovely.
:37:14. > :37:20.Now you can lift this up on to the board.
:37:21. > :37:25.Look at that, no calories spared. We take the ham and put it on the
:37:26. > :37:32.top. Use Parma ham, any ham you can get.
:37:33. > :37:38.If you can buy it in the shops this is called patanegro ham.
:37:39. > :37:42.It smells amazing. All for me? ! Yep! Ellie, you are so
:37:43. > :37:48.lucky. It is so easy to use. You can keep
:37:49. > :37:52.that, press it out, season it with salt, you don't need it here because
:37:53. > :37:58.you have the ham. That is lovely.
:37:59. > :38:03.So what will I be cooking for Ellie at the end of the show?
:38:04. > :38:05.It could be her food heaven, strawberries. I'll make
:38:06. > :38:07.a simple compote from fresh strawberries and use it
:38:08. > :38:10.to fill a classic Victoria sponge along with plenty of whipped cream.
:38:11. > :38:13.The cake is topped with more fruit dipped in caramel and a dusting
:38:14. > :38:14.of icing sugar. Or Ellie could be facing food hell,
:38:15. > :38:18.scallops. The scallops are opened and
:38:19. > :38:21.the meat put back in the shell along with a sauce made from fennel, white
:38:22. > :38:22.wine, cream and loads of herbs. They're sealed with
:38:23. > :38:26.pastry then baked. Some of our viewers and the chefs
:38:27. > :38:27.in the studio get to decide Ellie's fate today.
:38:28. > :38:31.But you'll have to wait until the end of the show to see
:38:32. > :38:33.the final result. First though, it's time to catch up
:38:34. > :38:35.with the four remaining Celebrity Masterchef hopefuls.
:38:36. > :38:37.They're back at Masterchef HQ this week
:38:38. > :38:39.and face another elimination round. This time it involves making
:38:40. > :38:50.their own pastry tarts. I see disaster looming!
:38:51. > :39:07.Enjoy this one. Good to see you back here in the
:39:08. > :39:11.MasterChef kitchen. We want you to make two tarts and an ice-cream!
:39:12. > :39:19.Here are a wonderful set of ingredients. Please come up, have a
:39:20. > :39:25.look and be inspired. The ingredients include a range of
:39:26. > :39:31.fruits and berries. Nuts, wines and liquors, and spices and essences.
:39:32. > :39:37.They have also been given a recipe for short crust pastry and a basic
:39:38. > :39:42.ice-cream. Time to get down to business. I hope
:39:43. > :39:46.you planned well. At the end of this, one of you will be leaving the
:39:47. > :39:59.competition. Ladies and gentlemen, two-and-a-half
:40:00. > :40:06.hours, let's cook! Toast too dry. Janet has read the recipe for her
:40:07. > :40:10.short crust pastry incorrectly. Only putting one egg in it. Now she has
:40:11. > :40:15.had to go back and put in another egg.
:40:16. > :40:18.Les doubled up the pastry recipe but not the butter. He could not
:40:19. > :40:24.understand why it was not coming together. It was very short crust. I
:40:25. > :40:33.had to do it again. I think are I have time. I am trying not to panic.
:40:34. > :40:39.No, I'm not panicking. I'm fine. 30 minutes have gone, you have two
:40:40. > :40:45.hours left. Sweet things are really your thing? I love desserts. Until
:40:46. > :40:49.this competition, Iate them but did not cook them.
:40:50. > :40:54.Can you do us something amazing? I am doing a chocolate and a
:40:55. > :41:00.strawberry tart with a simple lemon and lime tart. Adding the citrus
:41:01. > :41:07.flavours and hoping it works. What about the ice-cream? I have not
:41:08. > :41:13.made ice-cream. So not being too adventurous, so loading it with
:41:14. > :41:19.vanilla. Have you ever made a lemon tart before? No. I have never made
:41:20. > :41:25.any of these tarts before. I have never made ice-cream before! Ade,
:41:26. > :41:31.what are you making for us? An am tart. Apple puree with calve dos.
:41:32. > :41:35.And also going back to what we were doing in the last challenge and
:41:36. > :41:43.making a version of what I made. The mango mousse to put inside the tart.
:41:44. > :41:52.What with? Strawberries on top. What is your ice-cream? Cinnamon and
:41:53. > :41:57.honey! Way! Nice! So you are not scared of the round? I am basically
:41:58. > :42:06.having to beat one of these three. I am looking at Brian. How is it
:42:07. > :42:11.going, Brian? ! Calm! Janet has gone quiet, so she must be in trouble!
:42:12. > :42:16.She has gone quiet. It is the first time in the competition. You are
:42:17. > :42:20.absolutely right. Ade is chirpy and confident. I love the idea of a
:42:21. > :42:24.mango mousse inside the tart with strawberries. I like the idea of
:42:25. > :42:30.apples and the calve dos. But it will be the finish. The clean lines,
:42:31. > :42:36.the glaze. Everything has to be soft. Everything has to be right.
:42:37. > :42:40.Now, do we think that cinnamon ice-cream goes with ice-cream and
:42:41. > :42:53.strawberries? I don't know. It may be a little too much.
:42:54. > :42:59.You seem a little more stressed than usual? I am juggling a lot of things
:43:00. > :43:03.at once. I have never made ice-cream. I have to make two
:43:04. > :43:08.different tarts. I have not made the filling for one of them yet.
:43:09. > :43:14.What are the tarts? One tart is a fruit tart. There is a glaze on the
:43:15. > :43:20.bottom. The other is a treacle tart that I will put pineapple into it.
:43:21. > :43:27.So, the ice-cream? Toasted hazelnuts and brown bread.
:43:28. > :43:35.Yum. Do the pineapples going on to the tart on into the tart? They are
:43:36. > :43:41.mashed in. How do you bring elegance to the tart? To a treacle tart, you
:43:42. > :43:45.are doing that funny face, Gregg. It is rough and tough it is elegant in
:43:46. > :43:52.its own way. The fruit tart is for you. It is a shameless piece of
:43:53. > :43:56.crowd-pleasing it is like window dressing.
:43:57. > :44:00.You are under a bit of pressure. Are you worried about going out? I don't
:44:01. > :44:06.want to go out. I don't want a final with no women in it. It would be
:44:07. > :44:12.shocking. I would not have just let me down but 51% of the UK down,
:44:13. > :44:21.women! Janet, love you, love your tarts! Thank you! Right, where has
:44:22. > :44:26.me golden syrup gone? So, treacle tart from Janet and tart with
:44:27. > :44:30.pineapple. It could work. As long as it is soft and not
:44:31. > :44:37.chunky. What are you making for us? A
:44:38. > :44:42.treacle tart. Right. And one with a cream filling.
:44:43. > :44:47.What is going on top? A mixture of fruit.
:44:48. > :44:53.What ice-cream are you making for us? A strawberry ice-cream.
:44:54. > :44:58.That is churning? Yes. That looks lovely.
:44:59. > :45:04.Right, why the two fillings? I am going for the sim lift factor. The
:45:05. > :45:12.look and the taste. If I get a chance to do something fancy at the
:45:13. > :45:17.end, I will do my best. How long is it going to take to
:45:18. > :45:28.cook? Half an hour. You better move on, mate. Good luck.
:45:29. > :45:31.Brian's ice-cream sounds delicious. With rippled strawberries.
:45:32. > :45:46.Absolutely wonderful with the fruit tart and the treacle tart. If we get
:45:47. > :46:00.the tarts! Come on, everybody, just two minutes! Where are the tarts?
:46:01. > :46:13.That is it. Your time is up. I hope it will set before they eat it. You
:46:14. > :46:19.can find out if that tarts set and how the others got on later in the
:46:20. > :46:29.show. Apparently we are trending. Whatever that means! Not trendy but
:46:30. > :46:33.trending! Antonio and Gennaro Contaldo are in Naples today after a
:46:34. > :46:45.trip on the King of Pastor's boat and then they had to the hills to
:46:46. > :46:47.meet a shepherd and his wife. And then we will look at our omelette
:46:48. > :46:59.challenge to see if they can win. So will Wolfgang be able to turn
:47:00. > :47:02.in an egg-ademy award winning performance and break all box office
:47:03. > :47:04.records to claim the centre spot? Find out, live,
:47:05. > :47:07.just a few minutes from now. And will Ellie be facing food
:47:08. > :47:08.heaven,a strawberry filled Victoria sponge cake?
:47:09. > :47:11.Or her food hell, scallops in their shells with
:47:12. > :47:13.fennel, herbs and white wine? You can see what she ends up with
:47:14. > :47:21.at the end of the show. Coming up next is one of the
:47:22. > :47:29.world's most prolific chefs. It is the two Michelin starred Wolfgang
:47:30. > :47:39.Puck of Spago in Beverly Hills and of course Cut in London. What are
:47:40. > :47:44.you going to make for us? An Asian steak salad. For a lunchtime because
:47:45. > :47:48.people want to eat lighter but with good flavours. To get really good
:47:49. > :47:54.flavours you have to start with good meat. At home, if you don't find a
:47:55. > :48:00.good steak, well... This is the cut of the rib eye, which is beautiful.
:48:01. > :48:04.When you get rib eye, you have that top bit. It is like this. A little
:48:05. > :48:11.bit in between. We took it out because it would be too much fat.
:48:12. > :48:16.You can have a wonderful piece of meat, maybe chicken, pork or lamb,
:48:17. > :48:25.and then you marinade it. To make the marinade, chop some ginger. You
:48:26. > :48:28.don't marinade everything at the restaurant? Some you can leave
:48:29. > :48:33.perfectly the way you are and some you can marinade with different
:48:34. > :48:41.flavours. It tend arises the meat and imports flavour. -- it makes the
:48:42. > :48:51.meat more tender. This is dark soy sauce, low sodium. Chopped garlic.
:48:52. > :48:55.Then if you like it spicy, you can add some sambal, chilli flakes,
:48:56. > :49:11.whatever you have. And to get the right balance we are going to add
:49:12. > :49:14.some honey. Harissa? Absolutely. Because we are in England I am
:49:15. > :49:20.hiding Worcestershire sauce. Is that how we call it? Worcester? All
:49:21. > :49:27.right. I can barely understand your English! I have to go to school
:49:28. > :49:32.here! We mix it all together. And you are starting the salad. What is
:49:33. > :49:37.great, even in Britain during the summer, you get amazing greens right
:49:38. > :49:42.from the farmers' markets. We have salad leaves, lettuce, and in the
:49:43. > :49:50.winter time you have cabbage, peppers and so on. Let's marinade
:49:51. > :49:55.the meat. I am going to cut it into pieces. Have you got 29 restaurants
:49:56. > :50:00.all over the world? Yes, but we also have places in airports, little
:50:01. > :50:06.cafes where you can have pizza. We don't have one with cauliflower yet
:50:07. > :50:12.but that might change. Which country likes cauliflower? The UK. Perfect.
:50:13. > :50:22.We will do it right here. Leave it like that for three hours until it
:50:23. > :50:29.turned out like that. Now I am going to pat the meat dry and put it on
:50:30. > :50:33.the grill. Finished with this? Yes, thank you. It would cost me a lot of
:50:34. > :50:45.money to have a gay like you cleaning up behind me. -- a guy like
:50:46. > :50:51.you. I clean up but I don't wash up! I hate cleaning up. When I cook at
:50:52. > :50:55.home it is a mess in the kitchen. I use every spoon, everything, all the
:50:56. > :51:02.time. You are going to spray the griddle? Yes. Why? I put honey into
:51:03. > :51:07.the marinade so if I don't spray it, it might stick. Outside you can
:51:08. > :51:15.put it on the barbecue. I am going to spray it on the meat. Perfect.
:51:16. > :51:21.But it right on the griddle. Are you busy catering for the Oscars and
:51:22. > :51:27.stuff? We finished that a few months ago. We did 1600 people. 600 in the
:51:28. > :51:38.dining room and we made 16,000 plates. We had salads, pastas,
:51:39. > :51:46.tortellini, steak salad. This one? Exactly. Barbra Streisand and John
:51:47. > :51:50.Travolta all love meat. Sounds good to me. I am going to make the
:51:51. > :51:58.dressing. You can do this on the barbecue? Exactly. Outside, on a
:51:59. > :52:05.saut? pan if you don't have a barbecue. You want to make a little
:52:06. > :52:11.vinaigrette with soy sauce. A bit spicy and a bit sweet. You have the
:52:12. > :52:19.bottoms of the spring onions. Shallots. Honey. Ginger. Where do
:52:20. > :52:25.you get your inspiration from around the world? Your bases are dotted all
:52:26. > :52:31.around the place. Mainly the US, but you love Asian food. Exactly because
:52:32. > :52:35.I love strong flavours. In Los Angeles we have so many Asian parts
:52:36. > :52:45.of the city. Korean town, Little Tokyo, Chinatown. I got inspired 30
:52:46. > :52:52.years ago and I opened my first version of a Chinese restaurant.
:52:53. > :53:00.Your flagship is Spago? Yes, it was my first and it is like the first
:53:01. > :53:09.child, always special. If you can't take the heat, you know what they
:53:10. > :53:13.say! I will see you later! Goodbye. We are just going to add the oil,
:53:14. > :53:20.emulsifying it gently in the machine. Then we have a lovely
:53:21. > :53:26.dressing. I am ready for the dressing here. I have mixed up all
:53:27. > :53:29.of the greens. It looks nice and happy. Use all the vegetables that
:53:30. > :53:44.you have in the summer. This is the dressing. All right. Everything that
:53:45. > :53:50.we mixed up in there. Then we are going to take the meat. The dressing
:53:51. > :53:56.is lovely. Very tasty. You can use it for all kinds. We cut this in
:53:57. > :54:00.nice slices. This is from your new book as well. Yes, and we also have
:54:01. > :54:06.a dinner restaurant in London where we serve it for lunch because it is
:54:07. > :54:11.a great lunch dish. A little bit of meat and vegetables. Then we are
:54:12. > :54:17.going to sprinkle some cashew nuts on top and then you get a healthy,
:54:18. > :54:22.tasty meal. When you do this cut of meat, we can probably lift this one
:54:23. > :54:28.up and slice it so you can see it. I know you like it very rare. I like
:54:29. > :54:33.mine with a pulse! When you have meat that tender, and it is that
:54:34. > :54:42.tender part as well... This is so tender. Let's make another salad.
:54:43. > :54:51.Give me another plate! Come on. It looks so juicy. Be sure when you
:54:52. > :54:55.cook red meat at home, let it rest for ten minutes. It is important
:54:56. > :55:01.that the meat rests so the juices do not come out. Look at this. The hot
:55:02. > :55:06.meat, the cold salad, perfect combination. Yin and yang. You can
:55:07. > :55:14.have everything because this is your show. That is fantastic. Delicious.
:55:15. > :55:22.That smoke from the marinade is delicious. This flakiness, if you
:55:23. > :55:26.have a wood barbecue, it is perfect. This is an Asian steak salad
:55:27. > :55:35.marinated with beautiful greens from the farm. You have to try this at
:55:36. > :55:44.home. Delicious. You are eating the rest of it! We get to dive into
:55:45. > :55:59.this. The rare one or the medium? Both! Put them down. Very smoky.
:56:00. > :56:09.Which is the rib eye? Still cooking! The cashew nuts are lovely. They are
:56:10. > :56:13.done in sugar. Caramelised. While he is over there, we need someone.
:56:14. > :56:14.Let's go back to Wimbledon to see what Peter Richards has done to go
:56:15. > :56:29.with this stunning steak. Wolfgang's Asian steak is a dish
:56:30. > :56:34.with expansive character and some lovely sweetness and spice coming
:56:35. > :56:39.through, which means we need a red wine with bold, fruit flavours. I am
:56:40. > :56:45.looking to the New World because European red wines taste dry and
:56:46. > :56:50.unsatisfying here. We have options. Cabernet Sauvignon is lovely with
:56:51. > :56:54.beef and this delicious Hamilton from Australia does work well. But I
:56:55. > :56:59.have got a something a bit unusual from off the beaten track that goes
:57:00. > :57:07.brilliantly with the dish and is also amazing value for money. It is
:57:08. > :57:10.the wonderful Con Amigos Malbec and it is Gillian. We tend to associate
:57:11. > :57:16.the Malbec grape variety with Argentina, but there are some
:57:17. > :57:23.amazing Chilean versions in a fresh and juicy style. It has this
:57:24. > :57:28.amazing, minty, gingery aroma that ties in well with the ginger in the
:57:29. > :57:34.marinade and vinaigrette. We need that freshness, not just to cut
:57:35. > :57:38.through the richness of the meat, but to frame the crunchy,
:57:39. > :57:42.invigorating flavours of the Asian cabbage salad. It is also soft and
:57:43. > :57:46.supple enough to cope with the gentle sweetness that comes through
:57:47. > :57:51.from the marinade and vinaigrette. Finally Malbec just adds that
:57:52. > :57:56.floral, peppery fresh kick to tie in with the complexity of the flavours
:57:57. > :58:02.without dominating. Wolfgang, a red with a difference but fantastic
:58:03. > :58:11.value for money, to go with your inspired Szechwan steak.
:58:12. > :58:20.Cheers. What do you reckon? I love that wine. Spicy, fruity, sexy,
:58:21. > :58:25.everything I want and not expensive. Don't cry for me, Argentina!
:58:26. > :58:33.Argentina is famous for Malbec but I did not know you could get Chilean
:58:34. > :58:38.Malbec. It has a bit of spice and the wine has spice. A great summer
:58:39. > :58:45.Wine and I would drink it slightly chilled and not too warm. Now it is
:58:46. > :58:48.time for the Celebrity MasterChef hopefuls to serve their tarts and it
:58:49. > :58:55.means saying goodbye to one of them. Let's find out who.
:58:56. > :59:06.First up is Janet. Her first tart is treacle and pineapple. She has also
:59:07. > :59:22.made a brown bread and not ice cream. -- nut. It is not treacle
:59:23. > :59:29.tart as I know it. It is more a nut Todd. I like the texture but it is
:59:30. > :59:32.really, really sweet, as sweet as it comes. Interesting in terms of
:59:33. > :59:41.flavour, technically perfect. Thank you. That is a fabulous ice cream!
:59:42. > :59:46.Brown bread ice cream I really love because what it does is the sugar
:59:47. > :59:51.crystallises in the bread and it does not go soggy. Crunchy bits of
:59:52. > :59:59.sugar with brown bread, nut, delicious. Really very good indeed.
:00:00. > :00:04.Her second tart is filled with cramp A to C air and creme fraiche and
:00:05. > :00:16.topped with berries. -- is filled with patisserie cream. That is
:00:17. > :00:20.lovely. Sweet berries. The filling surprised me. Slightly sour, giving
:00:21. > :00:26.it the taste of a cheesecake. Janet, I love that. All we have got to do
:00:27. > :00:27.is get the silly pineapple out of the treacle tart and we have a
:00:28. > :00:52.perfect ten! cinnamon and pastry.
:00:53. > :01:01.Lovely pastry. Nice and sweet. It is slightly too sharp. Too bitter.
:01:02. > :01:06.That ice-cream is fantastic. Fab louse, Ade. Lovely.
:01:07. > :01:11.The second tart is filled with mango mousse and topped with strawberries.
:01:12. > :01:14.I really like the pastry and the strawberries. I like the texture of
:01:15. > :01:21.the filling but it needs to be firmer. But it is not prominent with
:01:22. > :01:27.the mango. I do like your tarts, Ade and I love your ice-cream. But I do
:01:28. > :01:37.like the apple tart and the ice-cream together. I think that is
:01:38. > :01:45.absolutely delicious. Les has made a lemon and lime tart.
:01:46. > :01:49.What we need, as you know is a clean, yellowfinish. This looks a
:01:50. > :01:57.little untidy. Right. OK.
:01:58. > :02:02.You have a real zing of citrus. It takes you to almost the edge of
:02:03. > :02:06.sharpness, then brings you back down to comforting sugar. I am happy with
:02:07. > :02:12.the texture of your filling. It needs to look better and the pastry
:02:13. > :02:22.must be more crispy. His second tart is filled with
:02:23. > :02:29.chocolate and strawberries. Like a child I find a real delight
:02:30. > :02:34.into dipping my spoon into pastry and chocolate. A pleasure and a joy.
:02:35. > :02:38.But as a judge, the filling is not right. It is not firm enough. I
:02:39. > :02:42.don't like the combination of strawberries and chocolate. It does
:02:43. > :02:52.not work for me. It never has. For some people it does.
:02:53. > :02:57.He has made a vanilla ice-cream. Nice and creamy but there are lumps
:02:58. > :03:03.in it. I don't know what they are. Almost as if bits of cream are in
:03:04. > :03:08.there. What is it, John? It is curdled. You have little lumps and
:03:09. > :03:13.egg and cream. I like the flavour but not the texture.
:03:14. > :03:18.OK. Brian's first tart is made with
:03:19. > :03:27.treacle and topped with chopped pistachios and a caramel shard.
:03:28. > :03:34.It is bereft of filling. A waiver-thin treacle tart. I do like
:03:35. > :03:40.the flavour. The golden syrup, the orange, the pistachio nuts. With the
:03:41. > :03:45.praline. That is lovely. But you have an issue, you have over-worked
:03:46. > :03:51.the pastry. His ice-cream is strawberry.
:03:52. > :04:00.I have never tasted an ice-cream like it. It tastes like a fruity
:04:01. > :04:06.toffee. It is a really nicely flavoured combination.
:04:07. > :04:11.Brian's second tart is filled with cream patissierre and topped with
:04:12. > :04:16.berries. We seem to have more of a quick-sand
:04:17. > :04:22.effect going on. Yes, the fruit and sunk! Brian, I
:04:23. > :04:27.don't know what to say, mate! I would like to give you a hug and say
:04:28. > :04:34.it is OK, mate but I can't promise you that right now. E.on if the
:04:35. > :04:43.custard had not set underneath, it needed more fruit on top to make it
:04:44. > :04:49.more opulent. Thank you very much indeed. Room
:04:50. > :04:53.full of nervous tension. Four great cooks. Gregg and I have to make the
:04:54. > :05:00.decision as to who stays and who goes. Thank you very much. Off you
:05:01. > :05:09.go. God, the stress! I like these four.
:05:10. > :05:12.They have come a really long way. They have worked really, really
:05:13. > :05:26.hard. But a little sad we have to lose one of them today.
:05:27. > :05:45.This is a massive decision. Our final three.
:05:46. > :05:51.Thank you very much indeed. I always thought this was going to be a tough
:05:52. > :05:56.challenge. A very tough challenge. I want to thank you not just for what
:05:57. > :05:58.you have done today but for what you have given to the whole of the
:05:59. > :06:07.competition. A tough decision. A really tough
:06:08. > :06:20.decision... The person leaving us... Is Brian.
:06:21. > :06:24.Thank you. Bad luck, Brian. Next week the
:06:25. > :06:30.remaining celebrities have to cook for a table of Michelin-starred
:06:31. > :06:35.chefs. Right, it is time for your questions. Each caller has to help
:06:36. > :06:43.decide what Ellie will be eating at the end of the show. First it is
:06:44. > :06:49.Seonna, from a beautiful part of the world, Dornoch. What is your
:06:50. > :06:54.question for us? I have a great crop of raspberries. I would like to use
:06:55. > :06:58.them for something other than cakes and jam.
:06:59. > :07:04.You can send them here! Jasmine, you take this one. Well, I don't like
:07:05. > :07:10.making jam it uses a lot of sugar and takes time. In our book we have
:07:11. > :07:19.a recipe that you blend the raspberries, you add chiaa seeds.
:07:20. > :07:28.High in omega 3. They swell up, you have instant jam in an hour. Or
:07:29. > :07:34.freeze the berries, pull them out and add them to melted chocolate. It
:07:35. > :07:41.is like a brittle. Hmm. What dish would you like to see
:07:42. > :07:46.at the end of the show? Definitely heaven.
:07:47. > :07:52.Well, Sue wants to know the best dressing for a summer salad
:07:53. > :07:57.dressing. For a summer dressing add lots of herbs. Mustard, good
:07:58. > :08:02.vinegar, olive oil, parsley, chives, green onions. All in a blender and
:08:03. > :08:07.you have this beautiful green dressing with a little salt and
:08:08. > :08:11.pepper. That is it. It tastes like spring and summer.
:08:12. > :08:19.I am sure she is watching, she chose hell! Oh! Nicola from London. What
:08:20. > :08:34.is your question for us? I am on a health kick. Trying to substitute
:08:35. > :08:40.cashes for veg. So have you going a recipe for cauliflower rice? We love
:08:41. > :08:46.that one. Grate it or steam it with a bit of butter.
:08:47. > :08:54.Or cook it with some coconut oil. You can use it as a tabbouleh, or a
:08:55. > :09:01.Pilau rice. Or we like to crack an egg into it and fry it up like a
:09:02. > :09:04.stir-fry. What dish would you like to see,
:09:05. > :09:11.food heaven or food hell? Food heaven! Now, it is time for the
:09:12. > :09:18.Omelette Challenge. You are cooking on the hobs, you are
:09:19. > :09:24.over here for this one but we have to decide between the two girls.
:09:25. > :09:31.Can we nominate? No, we have a special egg box. Ellie, you have to
:09:32. > :09:43.pick an egg. Three with Jasmine's name, and three with Melissa's name.
:09:44. > :09:52.What about my name? You are on the other side! It is... Melissa! Good
:09:53. > :09:57.luck. Be careful, the pan handles are hot.
:09:58. > :10:03.Create a three-egg omelette. Let's get the clocks on the screens.
:10:04. > :10:13.As quick as you can. Are you ready? Easy, put the butter down! Three,
:10:14. > :10:27.two, one, go! Are you OK, Melissa? Oh, no! She is faster than me! You
:10:28. > :10:38.are doing well, Melissa! Am I? Yeah, good.
:10:39. > :10:47.Make sure it is an omelette. Oh, no! I'm choking.
:10:48. > :10:51.I need a little oil. It is getting stuck! Get it on the
:10:52. > :11:04.plate! I will go over here and taste this
:11:05. > :11:10.one. What do you reckon? Yeah! I think it
:11:11. > :11:14.will taste really good! It may be crunchy.
:11:15. > :11:31.What are the burnt bits? That is the pepper! That is brown butter! He put
:11:32. > :11:36.on caviar! Oh, Wolfgang's does look fluffy.
:11:37. > :11:45.That is going on the board. Right, Wolfgang? As Jasmine taught
:11:46. > :11:52.me, making an omelette is like making love, you have to go slow.
:11:53. > :12:00.Jasmine! He told me that! Unbelievable, this show. You did it
:12:01. > :12:15.in 52 seconds. That puts you down here.
:12:16. > :12:21.Next, Melissa. You did it in... 49. 04. That is pretty rubbish, to be
:12:22. > :12:28.honest. It puts you down here as well.
:12:29. > :12:35.So, will Ellie get her idea of food heaven or food hell? The chefs make
:12:36. > :12:38.their choices while we head south for more great Italian food with
:12:39. > :12:44.Gennaro Contaldo and Antonio Carluccio. Today they are in Naples,
:12:45. > :12:55.with a friend who happens to own a pasta factory. Now we all need
:12:56. > :13:00.friends like that. Enjoy this one. Nowa days we all love pasta. The
:13:01. > :13:07.food of the poor has totally changed. We are joining my friend
:13:08. > :13:12.and old business colleague, Gueseppe. He is a pasta man. What he
:13:13. > :13:16.doesn't know about pasta is not worth knowing.
:13:17. > :13:22.The roots of pasta goes back thousands of years.
:13:23. > :13:27.But it was not Marco Polo who brought it back? This is a fantastic
:13:28. > :13:35.legend. Easy to believe but not true. The first shape was the
:13:36. > :13:39.lasagna. During the Roman times, if you were a Roman citizen, you would
:13:40. > :13:45.never starve. You had wheat for free. They mixed it with water and
:13:46. > :13:50.made sheets so that they could store it in the houses flat without using
:13:51. > :13:56.space. That is the original pasta! I did not know that! Reason of S pasta
:13:57. > :14:01.was to survive crisis it was to become a storage. A stock of food.
:14:02. > :14:17.It was something you would rely on in bad times.
:14:18. > :14:22.Gueseppe grew up in Italy's pasta-making town. Grandano is the
:14:23. > :14:31.pasta making capital. This is the real thing.
:14:32. > :14:37.In Naples, the pasta here is to Rome as Catholics. It has been here for
:14:38. > :14:44.hundreds of years. In the old days, pasta was hung on
:14:45. > :14:51.frames in the street to dry. The main street here was built bigger
:14:52. > :14:55.and wider, straight from the mountains, to catch the sea breezes
:14:56. > :15:00.to dry the pasta. The fresh air you were mentioning,
:15:01. > :15:05.about 1.00pm, from the sea it was coming the fresh air. The earth has
:15:06. > :15:12.been warmed up by the sun and producing a movement of air. It was
:15:13. > :15:17.drying the pasta perfectly. The grandfather worked in the pasta
:15:18. > :15:22.factory from the age of ten. He had the gift. It was his
:15:23. > :15:58.expertise that became his fortune. Such a good pasta maker!
:15:59. > :16:03.'Southern Italian food is all about simple, local ingredients.'
:16:04. > :16:04.Those peaches, they were collected this morning.
:16:05. > :16:08.Mmm! Mmm!
:16:09. > :16:11.Fresh! They're not all perfect.
:16:12. > :16:12.Look at all the juice coming out of this one.
:16:13. > :16:17.You know, natural stuff never grows perfect.
:16:18. > :16:27.This is alfresco dining at its best.
:16:28. > :16:31.The terraced hills above Minori may be perfect for growing fruit,
:16:32. > :16:34.but higher up in the rocky mountains it is hard to grow food.
:16:35. > :16:38.However, where there is a will, there is a way.
:16:39. > :16:40.An old friend, Pasquale, lives with his family high in these mountains.
:16:41. > :16:44.Pasquale, like his father and grandfather,
:16:45. > :16:54.is a shepherd, and lives hand to mouth like many did in the past.
:16:55. > :16:56.They're fantastic, Antonio.
:16:57. > :16:59.That's unbelievable. That sound, it's music.
:17:00. > :17:10.TINKLING CONTINUES That's idyllic life.
:17:11. > :17:21.And that's enough. Happy life, perhaps.
:17:22. > :17:22.Antonio, there is no traffic here. BELLS TINKLE AND DOG BARKS
:17:23. > :17:26.PASQUALE SHOUTS IN ITALIAN MILK SQUIRTS Oh,
:17:27. > :17:40.that's wonderful! When Pasquale
:17:41. > :17:43.and Raffaella first married, they had nothing but 50 sheep.
:17:44. > :17:49.They lived rough here under the trees.
:17:50. > :17:51.They made milk into cheese and sold or exchanged it for other food.
:17:52. > :17:56.That was his bedroom. That was his bedroom!
:17:57. > :17:59.Here was a table. That was his garden.
:18:00. > :18:02.They had fennel, tomatoes, and it was enough to eat well, actually.
:18:03. > :18:13.Pasquale gets work wherever he can. In the summer he picks lemons.
:18:14. > :18:20.Every day, he carries 50-kilo boxes
:18:21. > :18:27.down 500 steps to the seafront. I can barely lift it,
:18:28. > :18:30.and he does it ten times a day. Now they have their own cellars,
:18:31. > :18:33.where Raffaella can make pecorino and ricotta cheese.
:18:34. > :18:38.Their hard work has made enough money to build a small house
:18:39. > :18:41.for them and their two daughters. Fantastic display of cheese,
:18:42. > :18:45.Gennaro. It's wonderful flavours.
:18:46. > :18:49.These have various ages. This is the fresh cheese,
:18:50. > :18:53.this is aged a little bit but perhaps a month or something,
:18:54. > :18:58.and this is five to six months. Or you can eat it fresh as well.
:18:59. > :19:04.This is fresh pecorino, which is fantastic on salads as well, pasta.
:19:05. > :19:11.My mother used to put a little bit of honey on that, and we'd eat it
:19:12. > :19:14.as the dessert, or sugar. And this is the ricotta.
:19:15. > :19:20.I like the ricotta. Almost like ice cream.
:19:21. > :19:25.Wow! Very low in fat.
:19:26. > :19:28.I prefer the ricotta. In pure cucina povera style,
:19:29. > :19:30.Raffaella throws nothing away 'and preserves everything,
:19:31. > :19:37.and so she still uses the old-fashioned barter system.
:19:38. > :19:41.And never have I tasted such delicious ricotta.
:19:42. > :19:45.I admire this couple's ingenuity and talent.
:19:46. > :19:51.That's fine, she said, that in evaporating and in drying.
:19:52. > :19:54.Happy life, perhaps. Many people of the city, they would
:19:55. > :20:00.like to have something like this. But it is a fool's romance.
:20:01. > :20:05.We see it as romantic, they see it as a normal life, hard life.
:20:06. > :20:09.Earning just a bit of money to survive well.
:20:10. > :20:19.Maybe ask him if he has depressions. BELLS TINKLE
:20:20. > :20:25.I believe that simple life is not a guarantee
:20:26. > :20:26.that you don't have depressions. But I wouldn't like to exchange it,
:20:27. > :20:43.actually, for a few hours. It is time to find out if any is
:20:44. > :20:50.facing food heaven or food health. It would be my food heaven as well,
:20:51. > :20:59.strawberries, and food hell is scallops. It was their choice but
:21:00. > :21:04.unfortunately the two sisters only get one vote. It was 2-1 from people
:21:05. > :21:12.at home for food heaven but Wolfgang likes scallops, which makes it even.
:21:13. > :21:19.Two eat. So the deciding vote was you guys. And because I have got a
:21:20. > :21:24.litre of green... It is not the cream, it is the sugar. If they had
:21:25. > :21:29.taken out the cream, you would have had scallops but instead you get
:21:30. > :21:31.that! I need you to prepare the carrots for me, please. And you have
:21:32. > :21:49.to help with the scallops. Can I do anything? I am just going
:21:50. > :21:58.to take this and chop it. Shallots I can handle, that is fine. Slow and
:21:59. > :22:06.steady, if you don't mind. It is the aniseed. They just doesn't belong
:22:07. > :22:11.anywhere! -- it just doesn't belong anywhere! It is no good. I am going
:22:12. > :22:24.to take this and do it over here because I have no space. Wolfgang,
:22:25. > :22:32.the scallops, we need the roe. This one is alive. I like it! It is like
:22:33. > :22:37.the ocean in Blackpool or something. How do you know about Blackpool? I
:22:38. > :22:43.met a guy from Blackpool Rovers. You know them? A football team, they
:22:44. > :22:47.call it. Have you been to Manchester? No, my son goes to
:22:48. > :22:52.Manchester United football school. There is no good food up there.
:22:53. > :23:05.Blackpool is like Malibu. Very similar! I have to go. It is because
:23:06. > :23:13.you can feel the organs of these creatures that I don't like them. So
:23:14. > :23:16.much texture. The leeks? And we are going to use the shelves as well
:23:17. > :23:28.because we are cooking this back into the shelves. -- shells. No
:23:29. > :23:32.waste. That has the fennel and everything in there. And we are
:23:33. > :23:39.going to use the fennel tops. That is even more aniseed, isn't it?
:23:40. > :23:42.Exactly. When I grew up I did not like fennel and then I went to the
:23:43. > :23:49.South of France and everything is fennel and now I have to love it.
:23:50. > :23:58.And do you really like it? I do. Herbs. This is a simple little
:23:59. > :24:05.sauce. Black pepper. Fish stock, white wine, some cream. Some star
:24:06. > :24:15.anise has gone in because it is the aniseed that you don't like! Just to
:24:16. > :24:24.add more! I didn't sign up to be the dishwasher but I do it because it is
:24:25. > :24:29.Saturday! I am completely in the way. I am going that way. We use the
:24:30. > :24:38.salt for this. It stops it falling over. Not that you will ever make
:24:39. > :24:46.this! You are right. You need the bottom of the shell. It is not
:24:47. > :24:53.cooked or anything, this. Leeks, carrot, fennel, lovely and light,
:24:54. > :25:01.nothing too fancy. But for this you need the shells. We are going to
:25:02. > :25:12.take some of the sauce... How are you doing? Very good. A bit thinner.
:25:13. > :25:15.It is an attractive looking dish. It is when it is served, it is
:25:16. > :25:23.fantastic. Then we take the scallops. A little bit of salt on
:25:24. > :25:36.top. Then we have got some of the fennel tops again. You are spoiling
:25:37. > :25:42.me! Don't forget the herbs. This is chervil and it also takes like star
:25:43. > :25:53.anise. More aniseed. Then take the egg wash to stick it on. Is that
:25:54. > :26:00.you? It is not me! Don't accuse me. I am too far away. Look at the state
:26:01. > :26:11.of me. You are wearing biking trousers. I was flicking the moths
:26:12. > :26:15.off on my way to work. You just go round the outside edge of the pastry
:26:16. > :26:34.like that. Squeeze it together. Like that. Be careful. The girls can I
:26:35. > :26:42.quash it. -- egg wash it. These are the only trousers I have got! I do
:26:43. > :26:48.wash them. Excellent. Great job. Look at that. You can tell the girls
:26:49. > :26:55.are here, telling me I was wearing these last week! Your trousers are
:26:56. > :27:00.going to smell like fennel. You can't go home like that. Fennel and
:27:01. > :27:06.scallops. Put it in the oven and then after 15 minutes we end up with
:27:07. > :27:16.this. It is like a scallop pasty. Yes, I am trying to make them look
:27:17. > :27:26.nice for you. Take the salt off. And then we can lift them off. Pull the
:27:27. > :27:29.tray out for me. Thank you. The point of this, we get rid of the
:27:30. > :27:42.excess salt, and then you open it up. Visually beautiful. I think she
:27:43. > :27:54.is going to like it. Straight to hell! What are you thinking? Another
:27:55. > :27:57.Tony Ferrari comment from Wolfgang. Making an omelette is like making
:27:58. > :28:13.love to a beautiful woman, that is the best line. And now this
:28:14. > :28:17.Chablis. It is ?9, I think. What do you think of the scallops and
:28:18. > :28:24.fennel? I will be needing the wine to wash it down. It cooks inside
:28:25. > :28:30.like a fish pie as well. Is that scallop? You don't want a whole
:28:31. > :28:40.piece? In your own time! We have five seconds left! Nice? That is all
:28:41. > :28:47.from Saturday Kitchen. Thanks to Melissa and Jasmine Hemsley and will
:28:48. > :28:56.going park. Thanks to Andy Hamilton for the recipes. Everything is
:28:57. > :29:00.available online. -- Ellie Hamilton. And at ten o'clock tomorrow, there
:29:01. > :29:08.is Monty Python have been announcing
:29:09. > :29:11.more dates