:00:10. > :00:32.Good morning. From fast cars, to fast and fabulous food, this is
:00:33. > :00:36.Saturday Kitchen Live! Welcome to the show! With me in the studio
:00:37. > :00:39.today are two brilliant British chefs. First, the man from Skegness
:00:40. > :00:49.who now runs an award-winning modern tapas empire all over London, it's
:00:50. > :00:53.Ben Tish. Fancy shoes, check them out! Next to him is someone who
:00:54. > :00:57.comes from just around the coast to Ben. He's made Morston in Norfolk
:00:58. > :01:00.the home for his Michelin starred food, it's Galton Blackiston. Good
:01:01. > :01:05.morning to you both. I will get to the jumper later. What are you
:01:06. > :01:09.making for us? I am making a beautiful leg of lamb. Marinated and
:01:10. > :01:17.roasted. Artichokes and a wild garlic pesto.
:01:18. > :01:22.Salt marsh lamb? Yes. It is a fantastic product. If you can get
:01:23. > :01:27.it, go for it. It has a different colour to the
:01:28. > :01:32.meat? Yes, not so bright. It is a little more duller. But gorgeous.
:01:33. > :01:37.And Gordon, something that we have never seen on the show before? I
:01:38. > :01:42.have to do something unusual. It is a whole suckling pig with a mousse.
:01:43. > :01:50.With some lovely spring vegetables. It will be a winner.
:01:51. > :01:54.And the jersey Royal potatoes. So two great sharing dishes to look
:01:55. > :01:58.forward to and there's our usual line up of foodie films to look
:01:59. > :02:00.forward to as well. Today, there are helpings of Rick Stein, Celebrity
:02:01. > :02:04.Masterchef, Ken Hom and Ching-He Huang. Now, our special guest today
:02:05. > :02:06.is a genuine music legend. His career has spanned half a century
:02:07. > :02:10.and includes the huge international hits, The Last Waltz, Quando Quando
:02:11. > :02:18.Quando and, of course, Release Me. Welcome to Saturday Kitchen, the one
:02:19. > :02:24.and only, Engelbert Humperdinck. Now I say legend, I am a big fan of the
:02:25. > :02:30.'60s, with the cars, with the era. When I was doing research on you,
:02:31. > :02:40.your career in the '60s, you were the number one? ! I started in 1967.
:02:41. > :02:44.Are You stopped the The Beatles getting to number one? That was
:02:45. > :02:47.lucky. It gave me a career all over the
:02:48. > :02:52.world. At points in your career, I mean,
:02:53. > :02:59.80,000 records a day you were selling! A day. Yes. The most I sold
:03:00. > :03:02.in one day, I am proud of this, was 127,000 a day.
:03:03. > :03:05.Pretty good. Pretty good.
:03:06. > :03:08.Now, of course, at the end of today's programme I'll cook either
:03:09. > :03:11.food heaven or food hell for Engelbert. It'll either be something
:03:12. > :03:14.based on your favourite ingredient - food heaven, or your nightmare
:03:15. > :03:18.ingredient - food hell. It's up to our chefs and a few of our viewers
:03:19. > :03:21.to decide which one you get. So, what ingredient would your idea of
:03:22. > :03:24.food heaven be? It is something close to your heart. I am a spicy
:03:25. > :03:31.person. I love spicy food. You were born in India? Yes, I was
:03:32. > :03:36.brought up in madras. We had a pretty privileged upbringing. We had
:03:37. > :03:41.cooks. As a little boy I used to go into the kitchen to smell the food.
:03:42. > :03:48.You have three cooks cooking for you today. I could be doing a lamb shank
:03:49. > :03:53.madras. What about the dread dreaded food hell? Anything game. Turkey,
:03:54. > :03:59.duck, geese. You had them as pets? I had a turkey
:04:00. > :04:01.as a pet. A bit strange. Well, we could choose duck for that
:04:02. > :04:05.one. So it's either a spicy lamb madras
:04:06. > :04:08.or something with duck for Engelbert. For food heaven, I'm
:04:09. > :04:11.going to use lamb shanks to make a cracking curry. The shanks are
:04:12. > :04:13.browned then cooked slowly with ginger, onions, beef stock,
:04:14. > :04:16.tomatoes, curry leaves, lots of chilli and a mixture of Indian
:04:17. > :04:20.spices. They're served with homemade flat breads and basmati rice. Or
:04:21. > :04:25.Engelbert could be having his food hell, duck. The duck is simply
:04:26. > :04:28.rubbed in Chinese five spice then roasted for a couple of hours. It's
:04:29. > :04:31.shredded and served in pancakes with a plum sauce, spring onions and
:04:32. > :04:36.cucumber. You'll have to wait until the end of the show to find out
:04:37. > :04:43.which one he gets. If you'd like the chance to ask a question to any of
:04:44. > :04:48.our chefs today then call: A few of you will be able to put a question
:04:49. > :04:52.to us, live, a little later on. And if I do get to speak to you I'll
:04:53. > :04:55.also be asking if you want Engelbert to face either food heaven or food
:04:56. > :04:57.hell. Are you hungry? A little bit, yes.
:04:58. > :05:02.Right, let's get cooking and starting things off today is Ben
:05:03. > :05:11.Tish. So what are you making for us? So, salt marsh lamb? Yes, something
:05:12. > :05:15.different. Usually, it is tapas but it is Mother's Day tomorrow, so some
:05:16. > :05:20.Lord Mayor. We are going to roast it, cook it with artichokes. You can
:05:21. > :05:26.prepare them for me. These are deep-fried? Yes, or
:05:27. > :05:31.shallow fry them in olive oil. Just to get some caramelisation on them.
:05:32. > :05:36.We don't have to take the hearts out? No, they are tender.
:05:37. > :05:43.Tell us about the lamb. Why is it good? It has a really interesting
:05:44. > :05:48.flavour. They graze on the salt marshes, so they take in some of the
:05:49. > :05:53.sea water. It gives it a subtle flavour.
:05:54. > :06:01.Is this from Essex? I think so. That is where get most of ours.
:06:02. > :06:08.Hang on, James, we get them in Norfolk as well! I know, I know!
:06:09. > :06:11.Now, I have garlic here. I have seasoned the lamb with salt and
:06:12. > :06:21.pepper. In that area, it was really famous
:06:22. > :06:25.for anchovies. What area? In Essex, the salt marshes are fantastic. It
:06:26. > :06:30.also changes the colour of the meat. We talked about it in the beginning
:06:31. > :06:38.but it does change it? It does make it a little more pale. Lemon zest in
:06:39. > :06:43.there as well. These are nice flavours that I like to use.
:06:44. > :06:48.You mentioned this is not tapas. Is this new for you, going into the
:06:49. > :06:53.restaurant business? Tapas is great. There is always room to for tapas it
:06:54. > :06:59.is not a fad food. It is a great way of eating. I know you enjoy it.
:07:00. > :07:03.Yes, it is great. At the new restaurant, we have
:07:04. > :07:09.started to do larger dishes to share. One reason is that we have
:07:10. > :07:13.cooking kit, you can put larger cuts of meat in. They benefit from that
:07:14. > :07:19.type of cooking. That is a charcoal oven? Yes, it is
:07:20. > :07:26.nice. So there is a section on the menu with larger cuts to share. So
:07:27. > :07:31.there is fresh chilli, dried chillies, I will add some Monty on
:07:32. > :07:37.there. Stalks and all. I am making a pesto? Yes, some
:07:38. > :07:42.beautiful in-season wild garlic. If you have not used it before, try it.
:07:43. > :07:47.It has the garlic flavour but it is fresher.
:07:48. > :07:55.If you break the leaves of it and smell it... It is quite unusual.
:07:56. > :08:00.It is very seasonal. Around for about six to eight weeks. I am
:08:01. > :08:06.putting anchovies in there as well. That works well for the dish
:08:07. > :08:12.together with the lamb. You can forage for the garlic here.
:08:13. > :08:20.It is amazing stuff. So, the marinade on there. With oil.
:08:21. > :08:29.Rub it all in. Give it a few hours. Ideally overnight. If you can plan
:08:30. > :08:33.well, do it overnight, or three to four hours.
:08:34. > :08:35.You have the anchovies on there, that is great inside the meat as
:08:36. > :08:42.well. Yes, lovely.
:08:43. > :08:48.So, the pesto is with the wild garlic, the parsley. .
:08:49. > :08:53.That helps to balance it out a bit. So how long do you marinade that
:08:54. > :08:59.for? Overnight. Or three to four hours, that would give you a good
:09:00. > :09:06.flavour. Here is one we have got. What I will
:09:07. > :09:09.do now. Engelbert likes the garlic, boys.
:09:10. > :09:15.Lovely. It is amazing stuff.
:09:16. > :09:20.So, these, explain what these are. These could be a tapas as they are.
:09:21. > :09:24.Yes, they are brilliant. Really, really good.
:09:25. > :09:30.With the leg of lamb like this, it is important to seal it beforehand.
:09:31. > :09:40.Get the colour and then put it in the oven. It will not need so long
:09:41. > :09:46.then it will be nice and pink. A little bit of salt on these? Yes
:09:47. > :09:51.and a little bit of lemon juice. Just on their own, they are great
:09:52. > :09:57.even as a starter. So the pesto. In here is the
:09:58. > :10:01.parsley, that balances the wild garlic otherwise it is too strong.
:10:02. > :10:08.There are the pine nuts, the parmesan. Classic pesto ingredients.
:10:09. > :10:11.Is there vinegar in there? Yes. And a little lemon juice to sharpen it
:10:12. > :10:18.up. You want to keep it rustic.
:10:19. > :10:25.Yes. Keeps it rustic to add a bit of texture to it.
:10:26. > :10:33.Not too smooth. Only olive oil on there as well.
:10:34. > :10:37.Lovely. Now this is getting a nice caramelisation.
:10:38. > :10:42.That give it is the colour. It will crisps up the marinade on the
:10:43. > :10:46.exterior. It will be really, really good. Then it is whacked into the
:10:47. > :10:49.oven. Remember if you'd like to put a
:10:50. > :10:59.question to either Ben or Galton then call us now on:
:11:00. > :11:05.So, the salt and the lemon juice. Yes, and the lamb goes into the oven
:11:06. > :11:13.now. How long do you cook it for? Like
:11:14. > :11:18.this, about 45 to 50 minutes. But really important, you must rest the
:11:19. > :11:24.meat afterwards. For about 30 minute, then all of the juices go
:11:25. > :11:30.back into the meat it will be evenly coloured and delicious. I have one
:11:31. > :11:35.here. As you can see. It is nicely coloured. All of the juices there.
:11:36. > :11:41.A good tip is that leaving it on the bone, it cook it is quicker? Once
:11:42. > :11:51.the heat gets into the bone it conducts it quicker.
:11:52. > :12:04.I will let you slice it. So, rust rusty, or should I say
:12:05. > :12:07.rustic pesto or chunky. Really good.
:12:08. > :12:12.Happy with that? Yes. With the wild garlic, you can freeze
:12:13. > :12:17.it in butter, it keeps really well. Lovely.
:12:18. > :12:21.Right, let's go. What temperature did you have the
:12:22. > :12:27.oven on? About 220 degrees. Something like that.
:12:28. > :12:36.Look at that. That is lovely. The other side may be easier.
:12:37. > :12:41.You do pay a little extra for the lamb but it is worth it.
:12:42. > :12:45.It is looking lovely. The flavour is really subtle. That
:12:46. > :13:04.is brilliant. Beautifully cooked. Very happy with that.
:13:05. > :13:08.That is that. With this beautiful pesto on the side. There we go.
:13:09. > :13:11.Brilliant. I have some of the juices from here.
:13:12. > :13:17.Some of this. Yes, get some of that over. And
:13:18. > :13:25.finish with some sea salt. So, give us the name of the dish?
:13:26. > :13:31.Marinaded and roasted salt marsh leg of lamb, with crispy artichokes, and
:13:32. > :13:36.parsley pesto. And not a mark on his beautiful
:13:37. > :13:40.velvet jacket. That is brave! Brave indeed.
:13:41. > :13:49.It looks good to me. See what you think of it here. Dive in and tell
:13:50. > :13:58.us what you think. I get to taste this? Yes.
:13:59. > :14:04.And the pesto, keep it chunky. I have to eat the ends as it is raw.
:14:05. > :14:13.Raw? You like it more well-cooked. Make sure that lamb is cooked later
:14:14. > :14:19.on! Then an extra hour in the oven. For well done, you have to have it
:14:20. > :14:24.cooked for an hour-and-a-half. There you see, look... Happy? That's
:14:25. > :14:31.OK. The pressure is on me next! We need
:14:32. > :14:34.some wine to go with this and we sent our expert, Susy Atkins to the
:14:35. > :14:43.Cotswolds this week. What did she choose to go with Ben's lovely lamb?
:14:44. > :14:48.I'm here at the Roman villa that dates back to the second century.
:14:49. > :14:53.Before I head into nearby Cirencester, to choose the wines for
:14:54. > :14:59.today's dishes, I am going to have a look around.
:15:00. > :15:05.Right it is time to hit the shops! Ben, I've road-tested your wonderful
:15:06. > :15:11.salt marsh leg of lamb. It is delicious. Full of viveacious and
:15:12. > :15:15.vibrant flavours. So I need a highly fruity red wine to go with it. To
:15:16. > :15:20.pick up on the Italian influence, then go for a Chianti Classico. A
:15:21. > :15:25.wine like this one would be a really good option. But I am going for
:15:26. > :15:29.something classic. From a corner of Spain that is renowned for winning
:15:30. > :15:35.ways with lamb. The one I have chosen is the Muriel Rioja Reserva
:15:36. > :15:46.2008. This wine is made from temperanillo.
:15:47. > :15:53.It is lovely, possibly oak-aged, it has turned it into the perfect
:15:54. > :15:59.partner for the rich flavours of the roasted lamb. There it is. A lovely
:16:00. > :16:07.smell of red Rioja. Strawberries and pluck there is too.
:16:08. > :16:13.This is sprightly and fresh for a Rioja reserva. That works well with
:16:14. > :16:19.the lively and the forceful flavours of the pesto, the anchovies and the
:16:20. > :16:24.wild garlic and parmesan cheese. But crucially it is not a heavy wine, it
:16:25. > :16:28.does not have a big finish, that is important as we have to match it
:16:29. > :16:33.with the artichokes, which would clash with a bigger style of red.
:16:34. > :16:38.Ben, what a great take on roasted lamb. And here is a great red to go
:16:39. > :16:43.with it. I hope you like it! What do you
:16:44. > :16:47.think of this? I think it is delicious. I like it with the
:16:48. > :16:53.artichokes. I like the Rioja. Riojas are great.
:16:54. > :16:57.I love a good one. And in season, this, it is great
:16:58. > :17:04.with the asparagus and with the wild garlic and the salt marsh lamb. That
:17:05. > :17:08.is fantastic. A lovely dish. Coming up, Galton will be serving
:17:09. > :17:15.something very special. What are you cooking Galton? It is a suckling
:17:16. > :17:21.pig. It is with a mousse. You will go mad about that but you always do.
:17:22. > :17:24.But the Jersey Royals, and lovely spring vegetables.
:17:25. > :17:28.Lovely. And don't forget you could ask Ben
:17:29. > :17:32.or Galton a question if you call this number: Now, it's time to head
:17:33. > :17:41.off to India to catch up with Rick Stein. He is in search for the
:17:42. > :17:44.perfect curry has taken him to the ancient city of Lucknow and he's
:17:45. > :17:57.getting a masterclass in making pilau rice. The city of Lucknow is
:17:58. > :18:06.special in the story of curry. It was the men of the nawab who loved
:18:07. > :18:13.their food and were always trying to outdo their rivals to put something
:18:14. > :18:18.special on the plate. What Lucknow means is a lot to me
:18:19. > :18:25.but also as a schoolboy, the siege of Lucknow and because it was the
:18:26. > :18:28.birthplace of Cliff Richard, an insignificant point but it means a
:18:29. > :18:36.lot to me but also because of the food. This is one of the centres of
:18:37. > :18:41.great mogul cuisine and the home of mutton pulao. It intrigues me. I
:18:42. > :18:46.can't understand the difference between mutton pulao and mutton
:18:47. > :18:53.biryani. It is a subtlety so far, I have not caught up with. But that is
:18:54. > :18:58.typical of Indian cuisine. It is very subtle. It just so happens that
:18:59. > :19:06.the story of pulao is linked to this famous landmark of the city, the
:19:07. > :19:11.Imambara. During a time of famine, the nawab gave people work to build
:19:12. > :19:16.it in exchange for food. During a royal inspection, he caught the most
:19:17. > :19:21.wonderful aroma, coming from an area of pulao, saled with dough called a
:19:22. > :19:27.Jean-Paul Duminy. It mean it is is cooked with steam. From that moment,
:19:28. > :19:34.a humble peasant dish was exulted to the Royal Court.
:19:35. > :19:42.And this place called Idris, I am told, cooks the best pulao in town.
:19:43. > :19:51.I was really privileged -- privileged to meat up with Mir Jafar
:19:52. > :19:57.Abdullah. He comes from a family of cooking pulao. They are experts.
:19:58. > :20:01.So, the whole family... This is a family business? Yes, they are
:20:02. > :20:07.involved in the traditional business. It is a great traditional
:20:08. > :20:11.thing that is happening here. My ancestors, they were in the royal
:20:12. > :20:15.kitchen, cooking with the same recipes and the same traditional
:20:16. > :20:19.food that is being cooked today, giving the same taste and flavour.
:20:20. > :20:25.This is mutton pulao. Wow! Can we taste it? This is ready
:20:26. > :20:34.for tasting. Wonderful.
:20:35. > :20:39.Wolf, that is totally wonderful! The longer I stay here, the more various
:20:40. > :20:44.dishes I come across, especially here, are ingreated in their
:20:45. > :20:52.history. What they were creating for the rich nawabs is now the food of
:20:53. > :20:57.the people now. This dish, nimish sums up all of the things that this
:20:58. > :21:02.stands for, luxury and subtlety it is so delicious.
:21:03. > :21:05.People say to me, you are so enthusiastic about everything that
:21:06. > :21:11.you try, surely you don't like all of it. I say actually, I like nearly
:21:12. > :21:16.all of it but if I use the word interesting, not so much. But this I
:21:17. > :21:20.love. It is lighter than air. What they do is take milk and cream and
:21:21. > :21:26.boil them a little bit. Then they chill the milk and the cream
:21:27. > :21:34.overnight. Then they whip it with sugar and they add saffron, card
:21:35. > :21:43.upon, pistachio nuts, almonds and top it with some silver, very thin
:21:44. > :21:48.silver foil. Come past, please! Nimish, once tasted, never
:21:49. > :21:53.forgotten. I want to make it. What a better place to create such a thing,
:21:54. > :22:08.than my lovely bungalow on the lagoon. It is a place I know I will
:22:09. > :22:15.miss like mad when I leave. So, I'm pouring in the chilled cream
:22:16. > :22:22.into my whisking bowl. I mean this is so simple to make, this nimish
:22:23. > :22:28.but it is very rich. You can only get it in the autumn, in the early
:22:29. > :22:34.morning as it requires the edition of juice from a chilled night --
:22:35. > :22:39.sorry, dew of a chilled night to make. Now when I first heard that, I
:22:40. > :22:49.was cynical. I have to say. The idea in my head was of people going out
:22:50. > :22:54.to collect dew with maybe a dust man and -- dust pan and a scraper off
:22:55. > :22:59.the grass. But apparently what they do is stretch material on a frame
:23:00. > :23:04.and leave it out overnight and they collect the dew, that they add to
:23:05. > :23:10.the nimish. So I whisk the cream until thick and sprinkle the icing
:23:11. > :23:16.sugar into it. I didn't get morning dew, I got up too late! Next it is
:23:17. > :23:21.the milk infused with the strands of saffron and keeping up the middle
:23:22. > :23:32.eastern tradition, as many of the cooks in Lucknow came from Persia,
:23:33. > :23:37.rosewater. A little more whisking, then it is ready to pour into a bowl
:23:38. > :23:40.and chill. That goes into this beautiful fridge for about three
:23:41. > :23:54.hours. It is just a little difficult to
:23:55. > :24:00.shut. It has its own life! There That chills for at least a couple of
:24:01. > :24:06.hours in the fridge. But this is an important part of the recipe and
:24:07. > :24:11.show shows what lengths they go to here to impress their friends.
:24:12. > :24:18.That is fascinating. The man in front is putting the little wafers
:24:19. > :24:27.of silver in hundreds of pages of nylon. The guy behind is bashing it,
:24:28. > :24:33.until the silver turns into the size of that book. The Muslims really
:24:34. > :24:38.like that. With meat it is a sign of real strength and life. Of course,
:24:39. > :24:43.if you are eating food that is adorned with silver, you must be
:24:44. > :24:48.worth a lot of money. My gosh, it does not have make a perfect
:24:49. > :24:55.finishing touch to a nimish. This is a typical Lucknow dish. It
:24:56. > :25:01.has all of the hallmarks of the nawabs. It is not just cream, it is
:25:02. > :25:08.saffron and rosewater and above all finished with the silver leaf.
:25:09. > :25:14.That dessert looked very interesting! Rick used a lot of
:25:15. > :25:17.saffron in his dishes today and it's one of those spices which is often
:25:18. > :25:21.thought of as being hugely expensive. But a little does go a
:25:22. > :25:25.long way and you can make lots of stunning puddings with it. I'm going
:25:26. > :25:28.to use some to flavour one of my favourite desserts a creme brulee
:25:29. > :25:37.which I'm going to serve with some poached pears. So I take some milk
:25:38. > :25:44.and I infuse the saffron in the milk. Then I will use a mixture of
:25:45. > :25:49.egg yolks and sugar firstly. There are two ways to make the creme
:25:50. > :25:55.brulee once you have made the mix, you can cook it on the stove and
:25:56. > :25:59.then allow it to set. But I like to bake it in the oven on a low
:26:00. > :26:04.temperature. So take the eggs, then mix the sugar and the saffron to
:26:05. > :26:10.make the mix. So about five egg yolks for this. Medium-sized eggs,
:26:11. > :26:15.in there. Throw in the sugar. We have the saffron. That is infusing
:26:16. > :26:20.nicely. Then all we do is whisk together this with the cream. It is
:26:21. > :26:26.a cold mix, really. Makes it all together. If you are doing a vanilla
:26:27. > :26:32.creme brulee, infuse the vanilla in exactly the same way. Now pour that
:26:33. > :26:35.on the top. Pass it through a sieve. You can see it has turned a lovely
:26:36. > :26:40.colour. Then all we do is pour it into the
:26:41. > :26:44.mould. So pass it through a sieve. And pour it straight into the
:26:45. > :26:49.moulds. So the sugar is in there with the
:26:50. > :26:53.egg yolks, the cream and everything else and we pour it into the dish
:26:54. > :26:58.like that and bake it in the oven. Easy as that. Now, I was reading
:26:59. > :27:02.about you last night. I didn't know where to start in your career. But,
:27:03. > :27:08.firstly, you were born in and are area. You moved to the UK age aged
:27:09. > :27:13.ten? Yes, about then. You wanted to play music, rather
:27:14. > :27:15.than sing? I wanted to be a musician. It did not turn out that
:27:16. > :27:20.way. What a shame! But the saxaphone was
:27:21. > :27:27.your big thing? Yes. Was your mother a musician? My
:27:28. > :27:31.mother was a violinist, she could sing opera. She was very strong.
:27:32. > :27:37.That is where I got the power in my voice, from my mum. Your voice is
:27:38. > :27:46.amazing. You seemed to hit it in the right time in the '60s. You were
:27:47. > :27:52.lucky in your career. You have done the scene, the nightclubs but you
:27:53. > :27:58.have learned the circuit? I have done it over and over again. Even
:27:59. > :28:04.this year, I have done over 50,000 miles going to Singapore, manila,
:28:05. > :28:15.Russia. But before, when you were young, you were doing that in your
:28:16. > :28:21.trade. In the beginning, you were a replacement and sang at the London
:28:22. > :28:25.Palladium? When I did the London Palladium, that worked miracles, we
:28:26. > :28:32.started selling about 80,000 records a day. It went up to 127,000 records
:28:33. > :28:41.a day. I was so excited. I used to make the calls myself. How many did
:28:42. > :28:45.we sell today? And Elvis was a great friend of yours? You kept the side
:28:46. > :28:52.burns but you had them before Elvis? I did. I did. I have to say, Elvis,
:28:53. > :28:57.you stole my side burns. But he made it bigger than I did. Once he put
:28:58. > :29:02.them on, I did not exist. But I loved the man, he was a great guy.
:29:03. > :29:06.Also, the music was a huge thing in the '60s. It was that transition.
:29:07. > :29:12.But there was a lot of competition. The The Beatles. You managed to keep
:29:13. > :29:19.them off the number one spot? They had Penny Lane and Strawberries
:29:20. > :29:23.Fields. But Release Me stopped them from going to number one. This
:29:24. > :29:28.little lad from Leicester. So you are still touring, still
:29:29. > :29:34.making albums. Now this is your 80th album? Yes.
:29:35. > :29:41.The 80th album. And the list of people on the album, you phoned up,
:29:42. > :29:49.you asked them to work with you. You have Olivia Newton John, Willie
:29:50. > :29:54.Nelson, Cliff Richard, Smoky Robinson. The lilt goes on, even
:29:55. > :30:00.Elton John. -- the list goes on, even Elton
:30:01. > :30:06.John. It was such a great response, we had
:30:07. > :30:13.to make a double album out of it. So, those we didn't make it with, we
:30:14. > :30:23.are in the process of making a third one, Engelbert, Re-dialled! Where do
:30:24. > :30:28.the songs come from? We, I made a wish-list of who I would like to
:30:29. > :30:32.have on the album. Then we went into the studio and
:30:33. > :30:37.sang songs that I liked. I recorded the songs and then I asked the
:30:38. > :30:43.people on the album, which one they would like. Elton was easy, it was
:30:44. > :30:52.one of his. With Willie mell Nelson, it was a Bob Dylan song and Cliff
:30:53. > :30:57.sang Since I Lost My Baby. It was a terrific job. It turned out to be a
:30:58. > :31:03.big play on the road. There are the Corrs there as well.
:31:04. > :31:10.What a mix and match. You were all over the place recording this? Yes.
:31:11. > :31:13.To record it, some was recorded in London, LA? Yes, and New York and
:31:14. > :31:19.Nashville. It had to be Nashville. You are
:31:20. > :31:23.still touring to this day. And now a one-off concert, it brings us back
:31:24. > :31:28.to the Palladium. Yes. If it were not for the
:31:29. > :31:33.Palladium, when I sang Release Me, I would not be sitting here. That
:31:34. > :31:37.started the ball rolling. Now we are going back on May the 4th to do a
:31:38. > :31:40.concert. Hopefully with some of my guests on the album to come and join
:31:41. > :31:46.me. You won't tell us who they are yet?
:31:47. > :31:57.I don't know who they are! You are playing with a huge Orchestra? Yes,
:31:58. > :32:01.a 70-piece orc Straub -- Orchestra. Do you still get the same buzz? I
:32:02. > :32:06.do. I do. Get the cold hands.
:32:07. > :32:14.So, this is the Powellaway. We put on some brown sugar. If you
:32:15. > :32:18.put it under the grill it cooks it again and it tends to split so we do
:32:19. > :32:24.this. Now we are going to take the poached pear. But carry on. Do you
:32:25. > :32:30.still get nervous? I get cold hands. I would be no good at the cooking.
:32:31. > :32:34.But once I am on for ten bins -- minutes, the cold hands disappear.
:32:35. > :32:38.Out of everything you have understanding, what has been your
:32:39. > :32:44.favourite to perform? I was watching footage, this is what is great about
:32:45. > :32:48.the modern things, YouTube. I watched this, I have tweeted it, you
:32:49. > :32:54.have to watch this, this is the Hollywood Palace. A gold set, a
:32:55. > :32:59.black tie, it is proper cool. Proper cool! I have been in the
:33:00. > :33:07.business 47 years. I was able to work with massive stars like Buncke
:33:08. > :33:12.Crosby, Bob Hope, Dean Martin. All of these people.
:33:13. > :33:17.It was a joy meeting these people, knowing that I would be side by side
:33:18. > :33:22.with the giant performers that they were. I am just very lucky.
:33:23. > :33:28.Do you sit at home and think, what happened? Yeah, I do! There you go,
:33:29. > :33:35.and now you have creme brulee cooked by me. I do like creme brulee.
:33:36. > :33:47.Well, try this it is cooked enough. I can see a bit of blood in there!
:33:48. > :33:54.No there is not! It is nice. Yes! So what will I be cooking for
:33:55. > :33:58.Engelbert at the end of the show? It could be his food heaven, a lamb
:33:59. > :34:02.madras and I'm going to use lamb shanks for this. The shanks are
:34:03. > :34:05.seared then cooked very slowly with onions, tomatoes, ginger, beef
:34:06. > :34:08.stock, plenty of chilli and loads of spices. It's served with homemade
:34:09. > :34:12.flat breads and plain basmati rice. Or Engelbert could be facing food
:34:13. > :34:15.hell, duck and a whole Chinese style roast duck. The duck is simply
:34:16. > :34:18.rubbed in Chinese five spice powder and roasted until it's tender. Then
:34:19. > :34:21.the meat is shredded and served with pancakes, plum sauce and garnished
:34:22. > :34:25.with cucumbers and spring onions. Some of our viewers and the chefs in
:34:26. > :34:29.the studio get to decide Engelbert's fate today. But you'll have to wait
:34:30. > :34:32.until the end of the show to see the final result. So, what's the name of
:34:33. > :34:35.the album? Engelbert Calling. And watch the clip on YouTube. It is
:34:36. > :34:37.brilliant. Now it's time to catch up with the competition to become
:34:38. > :34:41.Celebrity Masterchef. The latest batch of hopefuls are off to face
:34:42. > :34:52.their first mass catering task, cooking for the students at
:34:53. > :34:56.Goldsmiths University. After surviving the MasterChef kitchen,
:34:57. > :35:15.the four celebrities are being sent into the fearsome world of mass
:35:16. > :35:18.catering. Welcome to Goldsmiths College.
:35:19. > :35:24.Recognised as one of the leading creative universities in the UK. You
:35:25. > :35:30.are preparing and serving lunch for over 100 of the students here today.
:35:31. > :35:37.Today you are working in teams. The first team is Brian and Shappi, the
:35:38. > :35:45.second team is Miranda and Shane. Each team needs to prepare a large
:35:46. > :35:54.quantity of food. 40 meat dishes, 30 vegetarian dishes, and 30 desserts.
:35:55. > :35:58.You have two hours. Good luck. Off you go.
:35:59. > :36:03.Goldsmiths College is part of the University of London it is renowned
:36:04. > :36:07.for its fashion, arts and music degrees.
:36:08. > :36:12.Previously alumni include quantity quantity quantity, Damien Hirst and
:36:13. > :36:22.Blur, who form formed in the college in the '80s. Today, the celebrities
:36:23. > :36:28.are under the guidance of Goldsmiths College head chef, Mehmet Akar.
:36:29. > :36:34.Good morning. We are serving at 1.00pm. I want it out at 12. 55pm.
:36:35. > :36:40.Good luck, everyone. The teams have to create two main
:36:41. > :36:48.dishes, one meat, one vegetarian and a dessert. They can choose from
:36:49. > :36:52.pork, beef, spinach, tomatoes, chickpeas, couscous and a range of
:36:53. > :36:57.fruit, veg, spices and larder ingredients.
:36:58. > :37:04.Just tell me the idea for the menu? We were thinking for the meat dish a
:37:05. > :37:07.middle eastern style beef stew. A veggie curry.
:37:08. > :37:11.And for the pudding a nice fruit salad.
:37:12. > :37:17.I don't think so. It is cold this weather. You can make a crumble?
:37:18. > :37:23.Yes. Let's make a crumble. That is not rocket science.
:37:24. > :37:28.No, it is easy and simple but the time is kicking out now.
:37:29. > :37:32.Can we discuss something with you. Vegetarian option we thought of
:37:33. > :37:40.stuffed peppers. Meat, a pork stroganoff. And pudding, we saw the
:37:41. > :37:44.biscuits and cheese, so we thought about a lime cheesecake? Sounds
:37:45. > :37:49.good. Shall I chop the veg? Yes, you do
:37:50. > :37:53.the onions. The celebrities now have two hours
:37:54. > :38:00.before the lunch service. I don't like fat in my meat at all.
:38:01. > :38:06.I hate fat in my meat. While Shappi starts to fry off the
:38:07. > :38:15.beef for the stew, Brian gets on with the prepare for the vegetable
:38:16. > :38:20.curry. With Shappi and Brian well under
:38:21. > :38:26.way, Shane and Miranda are discussing how to cook their dishes.
:38:27. > :38:32.What else? It has to go in 40 minutes.
:38:33. > :38:36.What is going on between Shane and Miranda is frustrating me.
:38:37. > :38:43.Think that the onions have to go in soon.
:38:44. > :38:46.Cook, guys! Cook something! Shane starts preparing the pork for the
:38:47. > :38:52.stroganoff. That has to come out. Can you get it
:38:53. > :38:58.on the board? Get a smaller knife, maybe.
:38:59. > :39:05.While Miranda finally gets on with making the biscuit base for the lime
:39:06. > :39:12.cheesecake. I am under Miranda. She is the head
:39:13. > :39:17.chef without a doubt. I am happy peeling onions, that is good. We
:39:18. > :39:23.need direction. What is happening, I am fast-cooking
:39:24. > :39:26.the meat. Then I will add the chickpeas, maybe some tinned
:39:27. > :39:39.tomatoes and hope... 45 minutes have gone.
:39:40. > :39:43.Brian has been left in charge of vegetable curry. This is only the
:39:44. > :39:47.second time in his life he has made a curry.
:39:48. > :39:50.Brian's mess is pointing towards a messy lunch.
:39:51. > :39:55.Chopping away. I hope that I have enough there. I don't know if it is
:39:56. > :40:02.enough for 30 people. It is difficult to know, really.
:40:03. > :40:11.Miranda has finished the base for her cheesecake. Shane is still on
:40:12. > :40:15.the stroganoff prepare. Miranda and Shane have not made a
:40:16. > :40:19.proper start on the stuffed peppers. If they don't sort themselves out,
:40:20. > :40:28.the students will not get food in that part of the kitchen and I am
:40:29. > :40:32.serious! Oh! Listen guys, you have one hour! Just over an hour before
:40:33. > :40:40.lunch. There are hungry looking students down there.
:40:41. > :40:51.Come on, guys. Don't let me down, please.
:40:52. > :40:56.Oh, no, it has gone lumpy. What have you done? I put the flour
:40:57. > :40:58.in. It is a disaster. You have to mix it with water to
:40:59. > :41:02.make a piece. I know.
:41:03. > :41:06.You didn't know, otherwise you would not have done it.
:41:07. > :41:11.I panicked with the time. I will sort it out.
:41:12. > :41:17.Will you? Good luck. Not that I know how to fix it. I
:41:18. > :41:23.will just do at that for a bit. While Shappi tries to rescue the
:41:24. > :41:28.stew, Brian gets the curry on and makes a start on stewing the fruit
:41:29. > :41:32.for the crumble. Shane has finally started cooking the meat for the
:41:33. > :41:37.stroganoff. This should take another 20 minutes.
:41:38. > :41:42.I have spent too much time on the cheesecake. I can tell you that. I
:41:43. > :41:48.had no idea it would take so long. Anybody know where the fridge is? !
:41:49. > :41:53.Right now we have a cheesecake in the freezer. Thank goodness.
:41:54. > :41:59.Nobody knock that off, please! 30 minutes to go. The pork stroganoff
:42:00. > :42:10.has just started. The stuffed peppers are bare of stuffing. There
:42:11. > :42:14.will be stuffless peppers! You can find out if the students get through
:42:15. > :42:19.lunch alive in about 20 minutes or so. Still to come this morning on
:42:20. > :42:22.Saturday Kitchen Live. Ken Hom and Ching-He Huang are taking the silk
:42:23. > :42:26.road to Kashgar in Western China. After a trip to a busy cattle market
:42:27. > :42:33.they visit a local chef to cook him a dish of rice with saffron, celery
:42:34. > :42:36.and pistachio nuts! It may not be as unusual as Ken and Ching's but Ben
:42:37. > :42:39.and Galton will be undertaking a very unique culinary EGGs-ploration
:42:40. > :42:42.of their own. Yes, it's their turn to take the Saturday Kitchen
:42:43. > :42:52.omelette challenge and all under the watchful gaze of none other than
:42:53. > :42:56.EGG-elbert Humperdinck! You can see the carnage, sorry action, live a
:42:57. > :43:04.little later on. And will Engelbert be facing food heaven, a lamb shank
:43:05. > :43:07.madras with basmati rice? Or food hell? Chinese style roast duck with
:43:08. > :43:11.pancakes and plum sauce? Right, let's cook our next dish and here to
:43:12. > :43:20.do it is Norfolk's finest. It's Galton Blackiston. What are you
:43:21. > :43:26.making today? We are doing suckling pig. This is from Norfolk. It is
:43:27. > :43:31.from a mate of mine. If you go anywhere in Europe, they eat a lot
:43:32. > :43:35.of this. It could be a little contention. But if you have a fish,
:43:36. > :43:41.you cook it whole. A rabbit... We have been pig farmers
:43:42. > :43:47.all of our life, so what are you going to do with it? Exactly,
:43:48. > :43:51.exactly. We have to salt it and into a hot
:43:52. > :43:56.oven, quick. So, a really hot oven.
:43:57. > :44:01.Yes, and this animal here will serve about ten people, I would think.
:44:02. > :44:04.We use it at Morston a lot. The meat is so beautiful. It falls off the
:44:05. > :44:10.bone. It is almost, you can almost pick at
:44:11. > :44:14.it. It is a great family dish to do. How long do you roast that for? I
:44:15. > :44:18.would say about two-and-a-half hours. Any longer, then the whole
:44:19. > :44:22.thing will fall apart. You see them a lot in Spain. Very
:44:23. > :44:27.popular in Spain. Absolutely. It is the sort of thing when I go
:44:28. > :44:33.abroad, I look for the suckling pig, it is delicious. We should be using
:44:34. > :44:42.it in this country. In nor fudge -- Norfolk, we have not! Well you have
:44:43. > :44:50.the pigs! What are you cooking with it? Now we have beef stock that is
:44:51. > :44:56.very hot. And what I have here is a Chinese truffle.
:44:57. > :45:02.Chinese? Yes, they are cheaper. If I could get the local ones, I
:45:03. > :45:07.would use them. You can buy these frozen. They are great for sauces.
:45:08. > :45:15.So the beef stock is in there. If you can get hold of the Chinese
:45:16. > :45:23.truffles then do so, a little bit of white trough -- truffle oil.
:45:24. > :45:28.That is strong? It is, it is a powerful mousse. And then, another
:45:29. > :45:37.thing you will like, you will criticise it but you will like but
:45:38. > :45:43.smell that. This is ceppe aroma. Have you been to Aldi or something?
:45:44. > :45:48.Well, it is unusual. But it is good. Nothing too fancy for you. It is
:45:49. > :45:53.good stuff. You can use the dried ceppes.
:45:54. > :46:01.Of course. So, now the beef stock is in there,
:46:02. > :46:05.the oil, the Chinese truffles and a splash of cream. So you can make
:46:06. > :46:13.this in advance. Last year was a busy end to the year
:46:14. > :46:21.for you. You opened your fish and chip shop and also the book, The
:46:22. > :46:29.Recipe for Life? Yes, that is a book I did with a couple of good chefs,
:46:30. > :46:36.Daniel who comes on here, Andrew Farrelly. And Nico, he is involved
:46:37. > :46:40.in the book. It is all to do with recipes for people recovering from
:46:41. > :46:45.cancers. They wanted different food to recover from. It is brilliant. I
:46:46. > :46:49.am very proud of it. Very proud to be involved in it. It is a great
:46:50. > :46:58.book. So, the beans are cooking there.
:46:59. > :47:05.What else? So, the sauce has been reduced.
:47:06. > :47:09.I like to complicate things and put it in a machine. So I put it in
:47:10. > :47:20.there. Blitz it. And then... If you want to
:47:21. > :47:25.FOAF around with it, put it through a sieve, do so, you wouldn't, I know
:47:26. > :47:32.but I probably would. You are using wild garlic as well?
:47:33. > :47:36.Yes. We are cooking that, sauteing it off in butter.
:47:37. > :47:41.You call this a mousse, it is a sauce at the moment but... I can
:47:42. > :47:47.feel something coming on now. You are going to start to say something,
:47:48. > :47:54.aren't you? I'm not saying anything! There you go.
:47:55. > :48:00.So this has to be this consistency. Then you pour it into here.
:48:01. > :48:04.With a little bit of butter and cream.
:48:05. > :48:09.Not too much. But just a bit more than that.
:48:10. > :48:15.So why do you put the cream in after? It helps to give the sauce a
:48:16. > :48:19.shine. Then we pour this in. Engelbert, you will love this. I'm
:48:20. > :48:25.watching. You will love it. It is right up
:48:26. > :48:36.your street. And it is not rare! There is no blood in it! Have you
:48:37. > :48:41.podded the beans, James? No, they are just in there! I knew it.
:48:42. > :48:49.If you don't have a gun, what do you do? Just use it as a sauce. This is
:48:50. > :48:59.a chefe touch. The difference between the sauce and
:49:00. > :49:03.the mousse is obviously ?28! One more for fun.
:49:04. > :49:08.So, drain the potatoes off. With a little bit of butter? Why not. You
:49:09. > :49:12.can put it all together if you want. Then we shake this up and get it
:49:13. > :49:17.ready. And this will be the mousse, James! Or the sauce! Now, of course
:49:18. > :49:20.all of today's studio recipes, including this one from Galton are
:49:21. > :49:27.on the website go to: bbc.co.uk/saturdaykitchen. For all
:49:28. > :49:33.of those who were worried about it, bring this out. Look at that.
:49:34. > :49:42.Engelbert, look at that. My gosh! You are going to eat that. Well, not
:49:43. > :49:55.all of it. But look, it is bull. Beautiful.
:49:56. > :50:06.-- but look, it is beautiful. I have to show you this. Look... How
:50:07. > :50:11.long has it cooked for? That is cooked for about two-and-a-half
:50:12. > :50:17.hours. You can see at a dinner table if you brought it to the table, if
:50:18. > :50:26.they all picked at it, it falls off the bone... It is beautiful.
:50:27. > :50:39.You must agree with me, James. Well, we were brought up on a farm,
:50:40. > :50:48.so it is no different to me. You know me, James, I like to give a
:50:49. > :50:55.little bit and keep them wanting more is that enough? That is OK.
:50:56. > :51:00.Some potatoes. Jersey Royals, in season. Has been
:51:01. > :51:07.now for a couple of weeks. A few of these lovely garlic and
:51:08. > :51:15.broad beans. Beautiful. I like to put the mousse over the potatoes. I
:51:16. > :51:19.think that the truffles and the potatoes work so well.
:51:20. > :51:28.You would like a few more potatoes, wouldn't you? OK, you can have one
:51:29. > :51:38.more! ! This is it. Oh, no! The jumper! Look at that.
:51:39. > :51:45.Is that it? ! You taste that. That is suckling pig, Jersey Royals,
:51:46. > :51:55.truffle mousse, garlic and a new jumper! Beautiful.
:51:56. > :52:06.Right you get to dive into this one. So, the truffle is the sauce. Tell
:52:07. > :52:09.us what you think of that. With the potatoes it is fantastic.
:52:10. > :52:14.It is well done. Engelbert, it is just for you.
:52:15. > :52:26.It is definitely well done. It is very hot.
:52:27. > :52:30.Not bad! It wasn't as good as the creme brulee, though, was it? Right,
:52:31. > :52:34.we need some wine to go with this. Our expert, Susy Atkins has been to
:52:35. > :52:35.Cirencester this week. So what did she choose to go with Galton's
:52:36. > :52:59.sensational suckling pig? Galton with a whole-roast suckling
:53:00. > :53:04.pig, you may think this is the -- this is the moment to roll out a
:53:05. > :53:08.heavy wine. But I am thinking of something softer and more user
:53:09. > :53:14.friendly. You may go to Italy for it, this Puglia could hit the right
:53:15. > :53:19.balance. But I've decided to go to France and a region renowned for its
:53:20. > :53:29.mellow wines. I have chosen the Cotes du Rhone Villages.
:53:30. > :53:36.Very appealing. The rope valley is chateau enough
:53:37. > :53:41.d'you pap. This one has a very inviting scent. With blackcurrant
:53:42. > :53:46.and spicy clove and the Syrah from the green ash grapes as well.
:53:47. > :53:51.What I love about the wine is its texture it is ripe, smooth, soft. It
:53:52. > :53:56.does not have hard tannic edges that could clash with the creamy mousse
:53:57. > :54:00.and with the wonderful Jersey Royal potatoes. But this has enough
:54:01. > :54:05.richness and depth of flavour to take on the gorgeously juicy meat of
:54:06. > :54:12.the suckling pig. I love the slight twist of black pepper on the finish
:54:13. > :54:18.that works so well. Galton, your suckling pig with t rushgs --
:54:19. > :54:24.truffle mousse is a cracking piece, and here is a crowd-pleaser to go
:54:25. > :54:28.with it. Cheers! Cheers indeed. This is lovely, served at the right
:54:29. > :54:31.temperature. That is massively important.
:54:32. > :54:35.This morning it was cold. But when you open it up and let it breathe,
:54:36. > :54:40.it is very important. It tastes gorgeous.
:54:41. > :54:43.Compared to what we had this morning. A different thing all
:54:44. > :54:47.together. Beautiful. Right, it's time to get back to
:54:48. > :54:50.Celebrity Masterchef. When we left them the four hopefuls were heading
:54:51. > :54:53.for a lunchtime disaster full of undercooked fruit and unstuffed
:54:54. > :54:56.peppers. Can they rescue things and get the students fed with no
:54:57. > :55:05.problems? Can they 'eck! Take a look. With all of their other dishes
:55:06. > :55:18.cooking, Brian and Shappi team up to make the custard.
:55:19. > :55:22.One ounce, the whole bag needs 07 -- 70 litres of milk or three pints of
:55:23. > :55:28.milk. I can see Shappi reading the
:55:29. > :55:33.instructions on how to make custard. Come on, Shappi, you must have made
:55:34. > :55:43.custard in your life? Shall we use the bigger pots? Yes. I think maybe
:55:44. > :55:49.more milk. Is that cream? ! Oh! Is it cream? Yes it is cream. Well put
:55:50. > :55:56.some of this milk in. What the hell is this? It looks like
:55:57. > :56:02.milk. It should be marked clearer. How much custard powder is in here?
:56:03. > :56:11.This is enough for 200 people. Oh, my gosh. Guys, just wait a minute,
:56:12. > :56:15.please. So frightened the chef, he has
:56:16. > :56:19.brought in the reserves to help out. Never before has this man looked so
:56:20. > :56:23.stressed in his whole life. With 15 minutes to go, Miranda is
:56:24. > :56:30.struggling to get the couscous stuffing ready for the peppers.
:56:31. > :56:34.Robbish. This is really rubbish. If Miranda and Shane get that
:56:35. > :56:48.vegetarian course up, it will be close on a miracle.
:56:49. > :56:51.With moments to spare, Miranda and Shane still need to stuff all of
:56:52. > :56:55.their peppers. It is always about timing with
:56:56. > :56:58.something as big as this. We know that.
:56:59. > :57:03.But this time it is getting a little hairy. Shane and Miranda are so
:57:04. > :57:11.behind on time. This is just rubbish.
:57:12. > :57:25.It is back-breaking work. Come on, guys, push it please!
:57:26. > :57:33.Ten minutes late. Lunch is finally served.
:57:34. > :57:37.Miranda and Shane have made a pork and mushroom stroganoff with rice
:57:38. > :57:43.and roasted peppers, stuffed with couscous and sweet potatoes. Shappi
:57:44. > :57:49.and Brian have made a Mediterranean beef stew and vegetable curry, both
:57:50. > :57:56.served with rice. Hi, there. Sorry we are late! What's
:57:57. > :57:58.the vegetarian option? We have a curry here and stuffed red, green
:57:59. > :58:15.and yellow peppers here. Shappi's beef stew and Brian's
:58:16. > :58:27.vegetable curry are being snapped up.
:58:28. > :58:32.Picked the Mediterranean beef. I would assume it is cooked by amateur
:58:33. > :58:42.chefs, more than professionals ones. To be honest, I didn't love it.
:58:43. > :58:47.Vegetarian curry, please. I chose this vegetarian curry as I am not a
:58:48. > :58:53.big meat eater it is good. Lots of flavour. A little bit of spice that
:58:54. > :59:01.is nice. It is pretty good. Pork and spinach stroganoff here.
:59:02. > :59:07.Pork? On the other team, Shane's pork stroganoff is selling well.
:59:08. > :59:13.So far, so good. It is moving. But not Miranda's stuffed peppers.
:59:14. > :59:19.Any vegetarians want a stuffed pepper? Stuffed with couscous and
:59:20. > :59:31.roasted butternut squash? I'm not proud of them. They don't look
:59:32. > :59:45.beautiful. It was a bad decision. Hello, pork, yeah? Had you.
:59:46. > :59:49.-- thank you. I had the pork. The sauce looked
:59:50. > :00:00.delicious. I think it is really tasty. So, I am happy.
:00:01. > :00:04.I chose the stuffed peppers and couscous. To be honest, it is a
:00:05. > :00:10.little planned. With the mains gone it is time for
:00:11. > :00:15.the dessert. The teams' puddings are a lime
:00:16. > :00:22.cheesecake from Miranda and Shane and an apple, pear and apricot
:00:23. > :00:26.custard from Shappi and Brian. Apple and pear crumble and custard
:00:27. > :00:44.over here. Thank you very much.
:00:45. > :00:52.Cheesecake is on. I'm thinking, it is a bit icy. A bit cold.
:00:53. > :00:57.The last couple of pieces of cheesecake.
:00:58. > :01:02.Is it all gone? It's all gone. That is not so bad now. It has kind
:01:03. > :01:06.of defrosted. The cheesecake filling is really
:01:07. > :01:10.hard. Like it has been frozen or left in the freezer.
:01:11. > :01:14.I was disappointed it was really cold. It does not taste of much. But
:01:15. > :01:19.the base was good and the strawberries really good. That is
:01:20. > :01:23.the last one. Well done, my friend. Bless you.
:01:24. > :01:31.I went for the crumble it was nice. I didn't know what the fruit was. A
:01:32. > :01:48.mystery but it was nice, yeah. Well done, guys. Well done.
:01:49. > :01:52.High five! On cooking this quantity of food in an environment that they
:01:53. > :02:02.have never been in before is daunting. I think they have done OK.
:02:03. > :02:07.I have to say, though, I this -- I think that the boys edged it.
:02:08. > :02:12.You have got it. But nobody is going home. There is
:02:13. > :02:18.still stuff to do and the next challenge will be properly tough.
:02:19. > :02:21.Fascinating stuff! Right, it's time to answer a few of your foodie
:02:22. > :02:25.questions. Each caller will also help us decide what Engelbert will
:02:26. > :02:29.be eating at the end of the show. So who do we have first on the line?
:02:30. > :02:33.Jason? How are you? Very good. What is your question for us? I am
:02:34. > :02:42.studying at the University of West London and learning about Suvee. So,
:02:43. > :02:47.how would you do that to an ox tail? You can easily do that. The same
:02:48. > :02:51.rules apply. Cooking it at about 80 degrees.
:02:52. > :02:56.Pieces first. Yeah, cut it into pieces.
:02:57. > :03:01.Just checking. Put it in the suvee bag. Maybe with a little bit of
:03:02. > :03:06.rapeseed oil. At 88 degrees for probably 24 hours. Then it will fall
:03:07. > :03:10.off the bone. It is a good way of cooking it.
:03:11. > :03:14.Good luck with that. What dish would you like to see at the end of the
:03:15. > :03:20.show, food heaven or food hell? Heaven.
:03:21. > :03:26.Paul, what is your question for us? I have purple sprouting broccoli but
:03:27. > :03:33.put in the freezer. I want to know the best way to cook it. I would
:03:34. > :03:40.steam it first. Tender, into a pan with olive oil. Saute it and add
:03:41. > :03:45.finally chopped anchovies and a little blood orange segment.
:03:46. > :03:50.I think it is great with pasta and garlic and lemon. Two dishes. What
:03:51. > :03:54.dish would you like to see? Unfortunately, hell.
:03:55. > :04:03.One of each. Simon, are you there? Yes.
:04:04. > :04:08.Are you anywhere near this chap? No, I am not, unfortunately. What is
:04:09. > :04:16.your question for us? I would like the best way to cook cod loins.
:04:17. > :04:21.Cod loins, these can be big pieces of fish. Hopefully caught from the
:04:22. > :04:27.North Sea. You can eat them in one or two ways. Cut them into steaks
:04:28. > :04:35.and pan-fry them or bake it. Bake it on a tray with butter. Treat it
:04:36. > :04:39.simply. If it is that fresh, simple, simple.
:04:40. > :04:42.Fennel is good with it. Yes, you could do that.
:04:43. > :04:49.What dish would you like to see? Heaven, please.
:04:50. > :04:59.Anna from Weybridge, are you there? Yes, good morning.
:05:00. > :05:03.What is your question for us? I would love to find a different way
:05:04. > :05:09.of cooking mussels but not in a cream sauce.
:05:10. > :05:23.I agree. I am not a fan of creamy mussels. I would get Prosecco or
:05:24. > :05:29.Cava. With garlic, chilli, I make some fried breadcrumbs. It is called
:05:30. > :05:34.migas in Spanish. Flavoured with the garlic. With the mussels on the
:05:35. > :05:41.plate, the sauce over it, sprinkled with the migas. Delicious.
:05:42. > :05:46.What dish would you like to see? I'm sorry, I love duck, so hell.
:05:47. > :05:51.Norma from Cambridge, what is your question for us? The best way to
:05:52. > :05:56.cook pork cheeks. Long and slow.
:05:57. > :06:05.I would definitely say brazing. So it is spring, something lighter. --
:06:06. > :06:16.braising. Braise it down in cider. Add some chicken stock. Finished
:06:17. > :06:21.with peas and broad beanss. Lovely What people don't realise, is that
:06:22. > :06:27.things like the cheeks, they are beautiful. We need to eat it all.
:06:28. > :06:32.What dish for Engelbert? Heaven or hell? Heaven.
:06:33. > :06:34.Oh! Right, it's time for the omelette challenge. Paul Rankin's
:06:35. > :06:48.sitting pretty at the centre of our pan with 17.52 seconds. Ben can you
:06:49. > :07:22.get yourself in there? Are you ready? No! Three, two, one, go! That
:07:23. > :07:30.was pretty good. I don't think he seasoned it, James.
:07:31. > :07:35.I didn't! This is unique... Burnt on the outside and raw in the middle.
:07:36. > :07:39.It is Spanish-style! Yeah, is it? It has seasoning in it, I will give you
:07:40. > :08:05.that. Right, Ben, are you on the board?
:08:06. > :08:12.Yeah, I am there. Do you think you beat your time? No.
:08:13. > :08:18.Galton, where are you? What do you think? I don't think I beat my time.
:08:19. > :08:22.I think that is an omelette. Yes! And it is a lot quicker. A lot
:08:23. > :08:31.quicker. No? ! I can't bear it? ! You are in
:08:32. > :08:38.the top ten. Am I? No, you're not. Yes, you are! 19. 64.
:08:39. > :08:44.There you go. That puts you up there.
:08:45. > :08:48.That is a shame as we wanted to play this...
:08:49. > :08:59.# Please release me. Or this # When will you say, yes, to me. So
:09:00. > :09:03.will Engelbert get his food heaven, lamb shank madras with basmati rice?
:09:04. > :09:06.Or his food hell, Chinese style roast duck with plum sauce and
:09:07. > :09:10.pancakes? Ben and Galton will make their choices whilst we take the
:09:11. > :09:14.silk road to Western China with Ken Hom and Ching-He Huang. They've
:09:15. > :09:18.reached the city of Kashgar on the Chinese Afghan border. And for Ken
:09:19. > :09:37.and Ching it's definitely a bit of a culture shock. Take a look!
:09:38. > :09:45.We're on the second stage of our epic journey across China's vast
:09:46. > :09:52.Western Front year, where few travellers dare to venture.
:09:53. > :09:59.After travelling more than 3,000 miles north-west, we arrive in
:10:00. > :10:04.Kashgar, on the border of Afghanistan and Pakistan.
:10:05. > :10:11.Kashgar is home to a veiled minority.
:10:12. > :10:17.Their culture has been ruled over by the Han emperors. This city is once
:10:18. > :10:21.the road that connected China's River Yellow River Valley with India
:10:22. > :10:32.and the Mediterranean. This is where the Far East... Meets
:10:33. > :10:38.the Middle East. We've come to the markets to find
:10:39. > :10:43.out if the culinary and the religious customs are surviving in
:10:44. > :10:48.this ethnically diverse city. This is certainly the most exciting
:10:49. > :10:57.place we have been to in China. We are met by our guide, Mohammed.
:10:58. > :11:03.Hi! Hello! Nice to meet you, I am Mohammed. Welcome to Kashgar. You
:11:04. > :11:06.have just arrived? Yes, we did. Come on, I show you around. Thank
:11:07. > :11:10.you. It is a pleasure.
:11:11. > :11:15.1,000 years ago, this market would have been overrun with caravans
:11:16. > :11:20.bringing goods in and out of China on the northern Silk Road. Today
:11:21. > :11:24.with over 5,000 stalls, it is packed with traders, hot off the Karakoram
:11:25. > :11:31.Highway from Pakistan. Amazing. These are apricot seeds.
:11:32. > :11:37.Those are sunflower seeds. People just mix a little bit of all
:11:38. > :11:43.into their pocket. Mmm! Delicious, yeah? Really good. Healthy for you.
:11:44. > :11:52.Apricot seeds is very good for the men! Really? I won't ask you why!
:11:53. > :11:57.You eat this, you don't need Viagra! Wandering through the market it is
:11:58. > :12:01.striking to see one food you would be hard-pressed to find anywhere
:12:02. > :12:06.else in China. Delicious.
:12:07. > :12:13.Can we buy one? Here, the nan bread is sold on almost every street
:12:14. > :12:19.corner. With sesame seeds and onion.
:12:20. > :12:23.They put them on top. 2,000 years ago, the cattle herders
:12:24. > :12:29.travelling through the region relied on this bread to sustain them in the
:12:30. > :12:36.desert. Today we consider considered sacred.
:12:37. > :12:40.One way they are trying to keep this tradition alive is by their food.
:12:41. > :12:48.One thing that us Cantonese don't eat much of is lamb. In Kashgar, it
:12:49. > :12:49.is a ceremonial and a everyday meat. Every Kashgary knows that there is
:12:50. > :13:03.only one place to buy it. Thousands of people swarm into
:13:04. > :13:15.Kashgar every Sunday for the livestock market.
:13:16. > :13:25.It is a disorientating cacophony of animals, car horns and bartering
:13:26. > :13:31.traders. Today is very busy as an ancient -- ancient Persian festival
:13:32. > :13:36.is coming up, celebrating spring. Lamb is as essential to that, as
:13:37. > :13:43.turkey is to a British Christmas. With the markets so busy, we are
:13:44. > :13:47.relieved to have Wahab show us around.
:13:48. > :13:51.The market has been alive for more than 2,000 years.
:13:52. > :13:55.It is crazy. I feel like we have stepped back into time.
:13:56. > :14:00.We are meeting the number one roast lamb chef in Kashgar.
:14:01. > :14:04.He has an order for a Knew Year Celebration. He is here to find the
:14:05. > :14:08.best sheep. This is one of the best quality
:14:09. > :14:15.sheep. Three years old. You can tell by the teeth snow Yes.
:14:16. > :14:21.Why buy a three-year-old? If it is younger, it is better quality. And
:14:22. > :14:31.the taste of the sheep is more delicious.
:14:32. > :14:35.The chef asked me to make a dish to compliment the lamb for the new
:14:36. > :14:39.years feast. I have cooked a lot of lamb but this beats it. I want to
:14:40. > :14:43.use the local ingredients but with my Chinese style of cooking.
:14:44. > :14:46.There are the chef's daughters there.
:14:47. > :15:02.They look like him. I am making my version of a dish
:15:03. > :15:06.called pulau. I have water flavoured with saffron
:15:07. > :15:10.from the market. The saffron goes into the hot water. This helps to
:15:11. > :15:15.release the aroma to infuse the dish. I am also adding a pinch of
:15:16. > :15:19.salt and a teaspoon of cumin. It will be flavourful. Cumin is not a
:15:20. > :15:26.spice used much in Chinese cooking as it has such a strong flavour. But
:15:27. > :15:31.it is popular in the middle eastern dishes. When the oil is hot in the
:15:32. > :15:37.wok. Add two chopped onions and stir-fry for a minute. Then add the
:15:38. > :15:40.carrots, salt and pepper and stir-fry for another couple of
:15:41. > :15:45.minutes. I am putting in celery. Trying to
:15:46. > :15:49.use what is local. I will cover that, to maximise the temperature.
:15:50. > :15:54.This should be left to simmer for about eight minutes.
:15:55. > :16:02.I have here some lovely pistachio nuts. Apcot seeds and some raisins.
:16:03. > :16:09.We are really here at the cross-road of the East and the West. This is
:16:10. > :16:15.very middle eastern using the nuts. Next, the rice goes in.
:16:16. > :16:24.Now this rice is a little like short grain. I just warm it up. I willed a
:16:25. > :16:30.my liquid of water and saffron the salt and spices.
:16:31. > :16:44.Finally, add the pistachio nuts, the apricot kernels, the raisins and the
:16:45. > :16:48.chopped celery leaves. It is different. Good different. The
:16:49. > :16:51.taste is good. It looks pretty. Colourful.
:16:52. > :16:56.Thank you. The onions are sweet. The rice is
:16:57. > :17:01.cooked through, tender. The raisins in there, really adds a sweetness.
:17:02. > :17:11.And the apricot kernels. A good crunch. It's a good texture.
:17:12. > :17:16.There'll be more from Ken and Ching on next week's show. Right, it's
:17:17. > :17:20.time to find out whether Engelbert is facing either food heaven or food
:17:21. > :17:23.hell. Your food heaven would be these lamb shanks which I'll turn
:17:24. > :17:26.into a spicy madras style curry with ginger, tomatoes, plenty of chilli,
:17:27. > :17:30.tamarind and lots of spices. It's served simply with basmati rice and
:17:31. > :17:33.flatbreads. Or you could be facing your food hell, duck which I'll
:17:34. > :17:36.roast in Chinese five spice powder and serve in homemade pancakes with
:17:37. > :17:43.plum sauce, cucumber and spring onions. What do you think you're
:17:44. > :17:47.getting? It was in their hands. It was 3-2 to people at home but I like
:17:48. > :17:52.the lamb as well. So that is what you are having.
:17:53. > :17:57.So, we brown off the lamb shanks. Ben, if you can make the flatbreads.
:17:58. > :18:02.There is flour there with water. If you can chop the mint. A little bit
:18:03. > :18:08.of mint and coriander. Leave the rest for me for later. Finally chop
:18:09. > :18:15.the onions. I will get the lamb shanks on here. I seal them off
:18:16. > :18:21.first of all. So the memories of food in India were good? Yes.
:18:22. > :18:31.You had your own chefs? Yes, I smelled it! So we seal these off and
:18:32. > :18:39.I grab the spices. We have cloves, cumin seeds, fenugreek, mustard
:18:40. > :18:45.seeds, peppercorns, we have cinnamon and we basically dry-fry it with the
:18:46. > :18:49.turmeric as well. Like that? So, that is in there. We basically
:18:50. > :18:53.dry-fry them and then I will blitz them.
:18:54. > :18:59.Onions finally chopped. Thank you, chef.
:19:00. > :19:06.I was reading about you the other day, you have an interesting story
:19:07. > :19:11.with Jimi Hendrix? My guitarist did not show up once, he played for me.
:19:12. > :19:16.He was the opening act for the show? He was. They were bringing him into
:19:17. > :19:20.the country to get him known in Europe.
:19:21. > :19:24.It put him on the bill with named people.
:19:25. > :19:28.So he ended up playing around the back as well for you? Yes.
:19:29. > :19:36.There is a great clip on the internet of you in a Dean Martin
:19:37. > :19:41.show. You basically had the piano, and you were still allowed to smoke
:19:42. > :19:52.on television. He never called you by name? He never did.
:19:53. > :19:59.It was always Humphrey, Dumpy, Lumpy, Dumpy.
:20:00. > :20:07.You became good friends? We did. I dined with him most weeks.
:20:08. > :20:11.That is going in here. The lamb comes out and in with the onions.
:20:12. > :20:17.Lots of onions. That is the key to this.
:20:18. > :20:25.I want to ask a question, before going on stage, would you have a
:20:26. > :20:30.little drink? Yes! A little shot of cognac.
:20:31. > :20:36.Now they say you should have mint tea and mint grass but not that? No.
:20:37. > :20:41.A little shot. Before I dance, I normally have ten
:20:42. > :20:44.pints! This one caught my by surprise.
:20:45. > :20:57.The way you dance, you look as if you have had ten pints! If you could
:20:58. > :21:08.chop the garlic and ginger, please off start drive frying those. Just a
:21:09. > :21:14.dry pan. We will take the spices now, they are going to go in as
:21:15. > :21:18.well, like that. Give these a quick mix together. That is the onions and
:21:19. > :21:24.the madras style spices. And then we have got some cardamom, a little bit
:21:25. > :21:32.of cardamom, some bay leaves, we can throw those in as well. Some curry
:21:33. > :21:36.leaves. They go in. Like that. Where do you base yourself now, America or
:21:37. > :21:43.over here? I have my home here in Leicester, and I also have a home in
:21:44. > :21:47.LA, and I go back and forth. You were famous for your love of cars!
:21:48. > :21:55.Have you still got the Rolls-Royces? I have one, one here
:21:56. > :22:02.and one in LA. He has won here and one in LA! You only need one house
:22:03. > :22:09.but you have got two! Those are the little flatbreads. We will just put
:22:10. > :22:14.those in, dry pan. Keep your eye on them. Flip them over after about 30
:22:15. > :22:21.seconds. Do you like it hot? I do, yeah. Throw the whole chilli in as
:22:22. > :22:28.well. Throw that in as well. Makes that together. And then we have got
:22:29. > :22:32.some lemon juice. Some tomatoes, they go in, tinned tomatoes and beef
:22:33. > :22:39.stock. Ginger can go in as well, and the garlic. Is that a chapati?
:22:40. > :22:46.Similar, it is a flatbread, flour, water, fresh herbs. It looks nice.
:22:47. > :22:50.Garlic, straight in. We talked a little bit about this one-off
:22:51. > :22:56.concert, something special. For people just tuning in, your initial
:22:57. > :23:01.career started when he pulled out and you stepped in, the rest is
:23:02. > :23:04.history. You are going back to the Palladium. London Palladium, made of
:23:05. > :23:09.all, I'm hoping to get some of the people who on my current album to
:23:10. > :23:14.guest on the programme, you know, to guest on the show, and hopefully we
:23:15. > :23:17.will get some. And this is all part... You mentioned the duets,
:23:18. > :23:28.this is all part of the new album, which is out now. What is the name
:23:29. > :23:35.of it? Engelbert Calling! That will be Engelbert Redial when it comes.
:23:36. > :23:45.The 81st album, as well! Pop these lamb in. Is it going to cook in
:23:46. > :23:51.time? No, I have got one over there. Just leave that to these lot! What
:23:52. > :23:58.I'm going to do is basically just kook... It is all done so quickly!
:23:59. > :24:06.You have to, don't you? We were in here at about two o'clock in the
:24:07. > :24:10.morning thanks to the Grand Prix! In with the basmati rice, plain basmati
:24:11. > :24:21.that we are going to serve with that. Ben, do not be shy! Yeah, all
:24:22. > :24:26.right, a bit of butter. A little bit over the top. Lashings of it! We
:24:27. > :24:32.will bring the rice to the boil, then lift this off. We have got this
:24:33. > :24:37.nice flatbread. Now, in the back there should be a little pot, there
:24:38. > :24:44.you go. Into quarters? Yeah. Bring this to the boil, salt, a bit of
:24:45. > :24:54.black pepper as well. Over there. Throw that in. Also like that. The
:24:55. > :25:01.lid goes on. And then set the oven, it is actually quite low for this,
:25:02. > :25:06.about 350, 160 centigrade, about gas Mark four. Then just gently cook
:25:07. > :25:11.these lamb shanks. The longer the better, they need to cook for at
:25:12. > :25:19.least two house? Maybe four hours, even better. It is not 20 minutes,
:25:20. > :25:26.like these lot, it is a decent amount of time! And then what we can
:25:27. > :25:32.do, just finish this race off. Have we got any butter anyway? Have you
:25:33. > :25:39.used it all? You have used it all! A bit of that. Oh, we have got some
:25:40. > :25:51.butter there, look. Just finish this. Happy with that? And then we
:25:52. > :25:56.will finish the rice like this. Quickly saute this together. Do you
:25:57. > :26:02.want this poll, James? Yes, take that off. We will just makes its
:26:03. > :26:09.together with the butter. Like that. And then just piled this on the
:26:10. > :26:13.plate. Now, I know, while I am pleading this up, you have brought
:26:14. > :26:19.us something. No guest brings us anything! When you come to a party,
:26:20. > :26:24.you bring a bottle of wine. This is your wine. It is my favourite,
:26:25. > :26:29.well, one of my favourites. I will bring the glasses. I will put some
:26:30. > :26:39.herbs in there. That is fine. This is a Californian? It is called
:26:40. > :26:47.Dopers 1. It is your favourite? Yeah, I love it. It has got a nice
:26:48. > :26:51.body to it. Thank you very much, the first guest that has brought us
:26:52. > :26:57.anything! We are going to basically just pop these in here. And then we
:26:58. > :27:04.have seasoned up the lamb shanks as well. Take the lamb shanks over.
:27:05. > :27:09.Thank you very much. Bring this over, and then we have got these
:27:10. > :27:19.lovely lamb shanks. You will love this! Four hours in the oven. There
:27:20. > :27:23.you go. And we just pour this over the top. So you got to dive into the
:27:24. > :27:31.wine, tell us what you think. Have you got a glass each? Can you grab
:27:32. > :27:37.some knives and, please? -- knives and forks. Chop this up, you have
:27:38. > :27:44.got these flatbreads, mint and coriander flatbreads. Pop that on
:27:45. > :27:51.your dish. Like that. And there you have it. How is it? Thank you. Tell
:27:52. > :28:03.us what you think. Really, really good. Oh, nearly went! Susy selected
:28:04. > :28:07.Carmenere from Tesco, but you don't want that, this is delicious! Tell
:28:08. > :28:11.us what you think. It is spicy, the flavour has come out because of the
:28:12. > :28:17.length of time you cook it. It is right off the bone. Properly cooked
:28:18. > :28:23.as well! I know you get some pretty good curries in Leicester. Very
:28:24. > :28:27.excellent. I got good and very excellent! You boys didn't get
:28:28. > :28:32.anything. Happy with that? Very good. The longer it takes, the
:28:33. > :28:35.better it is. Well, that's all from us today on Saturday Kitchen Live.
:28:36. > :28:37.Thanks to Ben Tish, Galton Blackiston and Engelbert
:28:38. > :28:41.Humperdinck. Good luck on the album, go and see him in concert. Cheers to
:28:42. > :28:45.Susy Atkins for the wine choices. Shame about this one! All of today's
:28:46. > :28:48.recipes are on the website. You can enjoy more of our Best Bites
:28:49. > :28:52.tomorrow morning at the later time of 11am over on BBC Two, or 10am if
:28:53. > :28:56.you forget to put clocks forward! Confused? So I! In the meantime,
:28:57. > :29:00.have a great day and don't forget to get your mum some flowers for
:29:01. > :29:02.Mother's Day, too. And not from the petrol station! Bye for now.