29/09/2012

:00:09. > :00:19.Good morning. I hope you're hungry because it's time to get cooking.

:00:19. > :00:34.

:00:34. > :00:37.This is Saturday Kitchen Live! Welcome to the show. Joining me in

:00:37. > :00:39.the kitchen today are two men from very different culinary backgrounds.

:00:39. > :00:44.First, the man in charge of the award-winning Ludlow restaurant, La

:00:44. > :00:48.Becasse. Making a long overdue return to the show, it's Will

:00:48. > :00:52.Holland. And next to him is a man whose inspirational cooking style

:00:52. > :00:58.is the beating heart of Jamie Oliver's food empire. It's the one

:00:58. > :01:04.and only Gennaro Contaldo! Good morning to you both. So, Will, what

:01:04. > :01:14.are you cooking? I am doing a Teriyaki glazed salmon, sweet and

:01:14. > :01:15.

:01:15. > :01:21.sour peppers and wasabi hollandaise. It has a little hollandaise sauce.

:01:21. > :01:27.With wasabi in there. The dreaded horseradish is back.

:01:27. > :01:30..Gennaro? I am cooking ragu with spare ribs, sausage and a dip. A

:01:31. > :01:36.little bit of pasta. You are going to love it.

:01:36. > :01:40.This is your sister's recipe? puts a little bit of parmesan in

:01:40. > :01:43.the beginning. I am not so keen, but it works.

:01:43. > :01:46.There you go So two very contrasting red pesto look forward

:01:46. > :01:49.to and we've got more fantastic foodie films from the BBC archives

:01:49. > :01:52.for you too.. Today's brand new Saturday Kitchen episodes are from

:01:52. > :01:55.Rick Stein, the Great British Menu and Rachel Koo. Now, our special

:01:55. > :01:59.guest was last seen saving the world at the very end of the final

:01:59. > :02:02.Harry Potter movie. But he's left Neville Longbottom behind to take

:02:02. > :02:12.to the West End stage to stage in a brand new production called Our

:02:12. > :02:17.Boys. It's Matthew Lewis. Great to have you on the show. You must be

:02:17. > :02:23.the youngest and busiest actor I have met. You are only 23? Yes.

:02:23. > :02:27.You started acting at? Five. Five. That's right. It is strange. I

:02:27. > :02:31.think it is 18 years. Looking at the stuff you have done.

:02:31. > :02:35.It looks as if you have never been to school? You would think so! I

:02:36. > :02:42.had to flip between the two. It was tricky. When we were doing Harry

:02:42. > :02:45.Potter for ten years we had our own classroom floor. Each class did

:02:45. > :02:50.different subjects. Literally like a school in the studio.

:02:50. > :02:55.I guess it takes over your life, takes over the whole year? The film

:02:55. > :03:01.would be for about a year, but then we were needed for certain scenes.

:03:01. > :03:08.It was fractured. Back to Leeds and then back to Watford.

:03:08. > :03:13..Now You are here to eat. At the end of today's programme I

:03:13. > :03:17.am cooking food heaven or food hell. Are you used to getting up at this

:03:17. > :03:24.time for breakfast? Not on a Saturday morning. I have two shows

:03:24. > :03:33.today as well. Well you need something.

:03:33. > :03:38.So what kind of food do you cook at home? Well, I would love fried

:03:38. > :03:44.chicken. What about the dreaded food hell?

:03:44. > :03:49.Broccoli. Well it is either chicken or

:03:49. > :03:56.broccoli. For Matthew's food heaven I am making my version of something

:03:56. > :03:58.that you may have eaten after the pub last night. It is spicy chicken.

:03:58. > :04:04.It is southern fried chicken drumstick with garlic butter and

:04:04. > :04:10.potatoes. Sounds good? Very good.

:04:10. > :04:16.Or he could be facing food hell. Broccoli, combined with another

:04:16. > :04:24.thing he does not like. Asian style pad thai with prawns. It is cooked

:04:24. > :04:27.with shallots, carrots. Fresh prawns. Soy, fish sauce along are

:04:27. > :04:36.tamarind paste. All of those things that are local

:04:36. > :04:41.to our neck of the woods, Leeds! You have to wait until the end of

:04:41. > :04:51.the show to see which one Matthew gets. If you would like to ask a

:04:51. > :04:57.

:04:57. > :05:01.question, call this number: If I get to speak to you, I will be

:05:01. > :05:04.asking if you would like to choose something for Matthew. Food heaven

:05:04. > :05:08.or food hell. Now, it is the brilliant Will

:05:08. > :05:12.Holland. Great to have you on the show. This is something different

:05:12. > :05:17.for you, looking at these ingredients? I have gone for

:05:17. > :05:21.something that is not what I would do in the restaurants, but it is

:05:21. > :05:30.doable at home. So, peppers first? Yes, you are

:05:30. > :05:37.doing the sweet and sour peppers, so vinegar, chilli and you are

:05:37. > :05:43.slicing that up. I have the salmon it is from Loch Duart. I am making

:05:43. > :05:47.a Brighton here with water, salt and teriyaki. We are going to start

:05:47. > :05:51.to introduce the teriyaki flavour now. I have brought this to the

:05:51. > :05:56.boil. Then chilled it. It is in this dish here.

:05:56. > :06:01.This is the base of teriyaki chicken, you marinade it first?

:06:01. > :06:05.Yeah, marinade it. That has been in the Brighton overnight, or for up

:06:05. > :06:11.the Brighton overnight, or for up to 24 hours. You need to dry it off.

:06:11. > :06:16.Right, sugar and vinegar is in here. That is there. Then bring it to the

:06:16. > :06:21.boil? Bring it to the boil. Pop the peppers in and let it cool down.

:06:21. > :06:28.So it colours it a little bit? can see it has taken on a brown

:06:28. > :06:32.colour. But it is also the salt in the

:06:32. > :06:35.Brighton that has taken some of the water content out of the fish. So

:06:35. > :06:39.it will be a lot nicer when we come to cook it.

:06:39. > :06:46.Tell us about Ludlow. It is a famous area for food. You are there

:06:46. > :06:52.now, but really the guys who set it all off originally, the likes of

:06:52. > :06:57.probably Shaun Hill? I think Shaun Hill is the pine year of putting

:06:57. > :07:01.Ludlow on the foodie map. But there have been lots and lots

:07:02. > :07:07.of chefs along the years. And other things. I mean the town

:07:07. > :07:12.is an incredible place for food. You celebrate it with the food

:07:12. > :07:17.festival which has just happened? Yes, the food festival. It is the

:07:17. > :07:22.second weekend of September every year. Tonight miss it. The town

:07:22. > :07:29.population is about 10,000. You have missed it! This is the

:07:29. > :07:32.18th year it has been going. The town population is about 10,000,

:07:32. > :07:37.and over25,000 people come to the festival.

:07:37. > :07:40.Is it the secret behind it that you are surrounded by great produce?

:07:40. > :07:45.Absolutely. It is all about screaming and

:07:45. > :07:50.shouting about what is good there. Right, a hot char-grilled pan.

:07:50. > :07:55.Lightly brushing the salmon with a little bit of sesame oil to stop it

:07:55. > :07:59.from sticking. You can cook this as much or as little as you want. When

:07:59. > :08:06.it comes off the char grill we are making a teriyaki glaze.

:08:06. > :08:11.Those are the peppers with the chilli.

:08:11. > :08:18.You want me to do this? Saute the pak-choi for me.

:08:18. > :08:26.What I'm going to do is take some of your favourite.

:08:26. > :08:34.It was all going so well until this point, then you ruined it.

:08:34. > :08:42.The dreaded green piece. Broccoli to you, is wasabi to me.

:08:42. > :08:48.It is the food of the devil! Is it awful? It is spicy. It is good to

:08:48. > :08:51.use it intelligently. I have gotten off on a bad foot coming here to

:08:51. > :08:58.cook this for James. Let me tell you about it.

:08:58. > :09:03.Go on, sell it, go on! There is lime juice, wasabi and teriyaki. We

:09:03. > :09:08.mix it together it makes this glaze. So when the salmon comes off the

:09:08. > :09:11.char grill we paint it over it. This is it in the raw state? Yes,

:09:11. > :09:15.that is the piece in there. But this is the only company. There

:09:15. > :09:20.is one company in the whole of Europe that grow it fresh. I know

:09:20. > :09:27.you will say that is for a reason! But that is what it looks like

:09:27. > :09:33.fresh. If we get time I will grate a little bit.

:09:33. > :09:39.Oh, yeah, put more on! I will turn this over. See the char grilled

:09:39. > :09:49.lines we get on there. Like I said, you can cook this up to three, four,

:09:49. > :09:52.

:09:52. > :09:56.five minutes either side. Now, the classic hollandaise.

:09:56. > :10:03.This make it is lighter. It has the egg whites in there.

:10:03. > :10:13.So, one whole egg and four yokes! So, is this something that you

:10:13. > :10:15.

:10:15. > :10:20.would ever attempt, Matthew? don't even know what it is! Mama

:10:20. > :10:30.Mia! Go on, what is it? It is a butter sauce.

:10:30. > :10:31.

:10:31. > :10:38.I would never attempt that, but I am more than happy to try it.

:10:38. > :10:43.We normal put vinegar in there but today we are adding lime juice. So

:10:43. > :10:47.that is there, lime juice in from the start. Then we have the pan of

:10:47. > :10:52.melted butter ready. I will leave that there in case you need more.

:10:52. > :11:00.Then we are also going... Leave that over there! We are going to

:11:00. > :11:06.spoil this for you, I am insistent! We are putting wasabi in there as

:11:06. > :11:12.well. Don't ever grow horseradish! Via

:11:12. > :11:15.Ludlow, you will have to dig via Kent to get rid of it. It is

:11:15. > :11:21.unbelievable stuff! So, the restaurant is going well? You took

:11:21. > :11:28.it over, you bought it about five years ago? Yes, the restaurant has

:11:28. > :11:32.been open for over five years. It is going really, really well. Going

:11:32. > :11:35.from strengthth-to-strengthth. We are opening up a tasting room. A

:11:35. > :11:41.chef's table area where you can see through to the kitchen.

:11:42. > :11:47.What is that like taking over an existing restaurant with a name?

:11:47. > :11:51.is slightly daunting, especially at the time I was relatively young.

:11:51. > :11:56.Claude had an amazing name. He had created an amazing restaurant. So

:11:56. > :12:01.stepping into his shoes was daunting, but it was OK.

:12:01. > :12:06.Let me show you James, I know I will not convince you at all.

:12:06. > :12:16.No, you are not going to get me to try it. If you would like to ask a

:12:16. > :12:23.

:12:23. > :12:29.question to our chefs, call this live a little later on.

:12:29. > :12:36.This is the fresh root. You can see the amazing green colour it is. You

:12:36. > :12:45.get the special grater. You grate it in a circular motion. So like

:12:45. > :12:51.this... This is grown in the UK? Yes, in Dorset. It is the only

:12:51. > :12:55.wasabi grocers in Europe that are cultivating it. Get the brush. So

:12:56. > :13:00.then you don't end up with the strings like with fresh ginger.

:13:00. > :13:08.That is the piece. That is what you buy, but then there is other stuff

:13:08. > :13:13.in there. That is pure wasabi. .Pure Hell! That's it.

:13:13. > :13:23.Come on, James, taste it! James is not going to taste that. There is

:13:23. > :13:37.

:13:37. > :13:43.no way. It is fresh! Do you want all of this butter added to this?

:13:43. > :13:53.The secret with teriyaki, you can do with the chicken while it is

:13:53. > :13:56.

:13:57. > :14:02.cooking? Yes, as the glaze cooks down it gets thicker and glossier.

:14:02. > :14:06.So I am thickening up just by whisking it.

:14:07. > :14:13.As you can see I am putting the glaze over it. That will season it.

:14:13. > :14:18.We have the saltiness of the teriyaki. The acidity of the lime.

:14:18. > :14:22.Then the hint of the wasabi. That is not the serving plate. That is

:14:22. > :14:26.just to let it sit. It will help to let the flavours

:14:26. > :14:32.develop. Do you want to pass this through a

:14:32. > :14:42.cloth? Yes. This is a nice little thing, especially with a flavour

:14:42. > :14:42.

:14:43. > :14:49.like wasabi in it. It is to get all of the lumps out of it. Hold it up

:14:49. > :14:53.and squeeze it. It comes through easily. Get rid of that

:14:53. > :15:00.Then this fancy gun thing that you have got? Yeah, I thought we would

:15:00. > :15:06.live life on the edge. I have brought along a little piece of...

:15:06. > :15:10.We obviously didn't see this the last time in the kitchen. The Hairy

:15:10. > :15:15.Bikers. They did use it the last time. To

:15:15. > :15:22.not good effect. It is a gas gun it is basically for the texture. You

:15:23. > :15:27.pop the sauce in there. You can put anything in one of these. Close the

:15:27. > :15:36.lid. I will start plating up. So this is

:15:36. > :15:46.the pickled peppers on there. There we go! Don't get any ideas

:15:46. > :15:48.

:15:48. > :15:53.about getting one of these! It is nitrous oxide that goes in there!

:15:53. > :15:58.What is that going to do? basically adds air to whatever is

:15:58. > :16:04.inside of it. Can you put a little bit of

:16:04. > :16:09.coriander cress on there. He is good at ordering people about,

:16:09. > :16:15.isn't he? I will do a little tester in here to ensure we don't decorate

:16:15. > :16:23.the place. The more you shake this, the more... I am excite bad this!

:16:23. > :16:33.Do you want a go!? The moment of truth... Stand well back. There you

:16:33. > :16:33.

:16:33. > :16:38.go. So, this is hollandaise wasabi, but it comes out like shaving foam.

:16:38. > :16:44.So, tell us what that is again? is Teriyaki glazed salmon, sweet

:16:44. > :16:48.and sour peppers and wasabi hollandaise - living life on the

:16:48. > :16:51.edge. edge.

:16:51. > :16:57.Easy as that. There you go.

:16:57. > :17:03.Right, you need a gun. It does look fantastic. I have to say.

:17:03. > :17:10.If you get one of those at home, you will put anything in there.

:17:10. > :17:13.can put anything in it? It just adds gas to it, it make it is

:17:13. > :17:18.lighter. And that dish you can d with prawns

:17:18. > :17:22.or chicken? Yes. There are three ingredients in it. It is very

:17:22. > :17:28.adaptable. The sauce is lovely.

:17:28. > :17:33.So, while they are diving into that, we need some wine to go with this.

:17:33. > :17:39.We sent our wine expert, Peter Richards to Essex. What did he

:17:39. > :17:49.choose to go with Will's salmon? I have come to raise a glass to find

:17:49. > :17:51.

:17:51. > :17:54.some great wines to go with today's dishes.

:17:54. > :18:00.Having seen Will in action in the boxing ring for charity recently, I

:18:00. > :18:02.can see where the cooking gets his nimble, bold, punchy flavours from.

:18:02. > :18:06.This Teriyaki glazed salmon, sweet and sour peppers and wasabi

:18:06. > :18:10.hollandaise is not easy to match a wine to. I had to try lots of

:18:10. > :18:16.different options, before realising that the obvious choices like

:18:16. > :18:23.Riesling and rosaway do not work. Well, what does? Well, something

:18:23. > :18:28.gentle. Something like a lovely southern French white, like this

:18:28. > :18:34.Rousse. I have unearthed a gem of a wine from way off the beaten track.

:18:34. > :18:39.It is the sensational, Montenovo Godello 2011 from Spain.

:18:39. > :18:45.The grape variety from Galicia in north-west Spain makes understated

:18:45. > :18:53.wines. That is what we are after here. Anything too punchy will

:18:53. > :18:58.overwhelm what are intricate flavours. It is Gent -- gentle, it

:18:58. > :19:02.has a briney character that picks up on the teriyaki. There is a

:19:02. > :19:07.plumpness, a soft nts to it, which together with the fresh acidity

:19:07. > :19:12.mean it is copes well with the involved flavours of the sweet and

:19:12. > :19:19.sour peppers and the wasabi and lime. There is a crunchiness there

:19:19. > :19:25.with the pak-choi and a richness to the finish that works with the

:19:25. > :19:32.buefpl salmon. So, Will, here is to a knock-out dish and a totally

:19:32. > :19:39.winning white to go with it. That tests -- tastes fantastic.

:19:39. > :19:45.That is a bargain at under �8. That really handles it well.

:19:45. > :19:49.Happy with that? Lovely. Gennaro, what do you reckon to the

:19:49. > :19:55.wine? It is just right. And you mentioned the sauce in the

:19:55. > :20:03.gun. It is unusual? It is. I never used that. The only things

:20:03. > :20:09.I use is the spray! The spray for my head! Coming up, Gennaro has a

:20:09. > :20:12.family favourite recipe to share with us. What is it again? It is an

:20:12. > :20:16.old-school ragu. Slow-cooked. Slowly with three different meat.

:20:16. > :20:22.It is a joy to eat. Right, let's catch up with Rick

:20:22. > :20:32.Stein as he eats his way around Spain. Today he is exploring the

:20:32. > :20:36.

:20:36. > :20:40.most famous dish in Spain, paella. I've ever stood in a field of rice

:20:40. > :20:41.but I'm just noticing how fecund everything is. Looking around here,

:20:41. > :20:43.there's crayfish, there's little tiny fish fry,

:20:43. > :20:45.there's crabs over there.

:20:45. > :20:49.You sort of begin to instantly understand what paella is all about.

:20:49. > :20:52.It was poor people's food

:20:52. > :20:55.and they added to the rice anything they could get hold of.

:20:55. > :21:00.Judias beans, green beans, anything- they can get out of the rice fields,

:21:00. > :21:02.rabbits, chickens, that sort of thing.

:21:02. > :21:04.It instantly becomes poor people's food

:21:04. > :21:12.and all the more romantic for it, I think.

:21:12. > :21:14.And paella, well, it's not only the most famous dish around here

:21:14. > :21:21.and in all of Spain but also it's the way the rest of the world identifies Spanish cooking.

:21:21. > :21:24.This is the town of Sueca, not far from Valencia.

:21:24. > :21:28.It's a centre of rice in the region and all this dancing is the overture,

:21:28. > :21:32.for its annual paella competition -

:21:32. > :21:42.something taken very seriously indeed.

:21:42. > :21:48.

:21:48. > :21:49.We think that Valencian paella is the most internationalised Spanish dish.

:21:49. > :21:51.The products are produced in Valencia, mainly -

:21:51. > :21:53.rice, vegetables, chicken meat, rabbit meat -

:21:53. > :21:55.so it's part of our culture, part of us.

:21:55. > :21:56.What I didn't realise was the point of cooking over wood fire,

:21:56. > :21:59.not only because of the gentle uniform heat,

:21:59. > :22:01.but also because the flavour of the wood gets into the paella.

:22:01. > :22:04.I mean, that, to me, says it all.

:22:04. > :22:06.So, when they're all cooked to utter perfection,

:22:06. > :22:09.they go off to the judging tent.

:22:09. > :22:14.What they do there is beyond me. 40 paellas all the same?

:22:14. > :22:17.How do they arrive at a decision? But arrive they do.

:22:17. > :22:20.The secret of what they're looking for, I'm told,

:22:20. > :22:24.lies mostly in the flavour and, indeed, the colour of the rice.

:22:24. > :22:28.But also the caramelized crust at the bottom of the pan.

:22:28. > :22:31.This should be slightly crunchy and full of flavour.

:22:31. > :22:34.I think that one might be on its way to a rosette.

:22:34. > :22:41.And now for the moment of truth. This is big news here.

:22:41. > :22:46.It's time for the number one prize,- the ultimato.

:22:47. > :22:51.And it goes to a very popular duo - local boys from Sueca.

:22:51. > :22:56.I bet their profit margin goes through the roof for the next few months.

:22:56. > :22:59.But it all goes to show that pride in local food is a good thing

:22:59. > :23:04.and it just makes me want to cook one.

:23:04. > :23:06.Do you know, it's ages since I've cooked outdoors,

:23:06. > :23:08.The last time I can remember was summer in Cornwall

:23:08. > :23:12.on a windy promontory somewhere, where everything blew off the table.

:23:12. > :23:15.I think that was the last day. We just thought "never again".

:23:15. > :23:18.But, obviously, this is a bit different and paellas

:23:18. > :23:22.or rice dishes like paella are designed to be cooked outdoors.

:23:22. > :23:26.And this one - very simple, rice dish, resembling a paella

:23:26. > :23:27.but my take on it.

:23:28. > :23:30.Just with monkfish, a bit of saffron and some red peppers.

:23:30. > :23:35.First of all, I'm going to cook the monkfish to colour it up.

:23:35. > :23:37.I'm not using orange wood

:23:37. > :23:41.because, knowing me, I'd probably set fire to the whole valley.

:23:41. > :23:45.But the Spanish use these special portable paella cookers

:23:45. > :23:50.and they work a treat.

:23:50. > :23:53.Monkfish is great for this dish,

:23:53. > :23:57.because, as the Spanish say, it's duro - hard or firm.

:23:57. > :23:59.I've sprinkled them with pimenton -

:23:59. > :24:02.great for colour, even better for flavour.

:24:02. > :24:06.I'm just going to sear them on both- sides and in just a minute or so

:24:06. > :24:10.they turn a saffron-y gold. Very appetising.

:24:10. > :24:12.That's the moment I take them out

:24:12. > :24:16.and start to cook the real point of- this dish and that's rice.

:24:16. > :24:22.But first chopped shallots and garlic.

:24:22. > :24:23.I was going to make a paella

:24:24. > :24:28.but after seeing all those experts making the true paella of Valencia,

:24:28. > :24:30.I thought of this.

:24:30. > :24:32.I add some more pimenton

:24:32. > :24:35.and also some chilli flakes for just a bit of heat.

:24:35. > :24:37.Now tomato.

:24:37. > :24:40.I'm taking my time over doing this little phase

:24:40. > :24:43.because I'm trying to get a bit of a crust on the bottom.

:24:43. > :24:46.It's called socarrat and it's a sign of a good paella.

:24:46. > :24:51.This isn't a paella, it's a sort of- paella without the fancy bits.

:24:51. > :24:55.But what I really like in a paella is the rice and the pimenton

:24:55. > :24:58.and the saffron so it's really all about that

:24:58. > :25:04.with a little bit of monkfish and a few roasted red peppers.

:25:04. > :25:06.I've poured in some fish stock there.

:25:06. > :25:09.I made it with the bones and the head of the monkfish.

:25:09. > :25:11.Now for the rice and this is the most popular one.

:25:12. > :25:14.It goes by the name of bomba.

:25:14. > :25:17.The grains swell up and really hold- the flavour of the stock

:25:17. > :25:22.without going creamy and breaking up like a risotto rice.

:25:22. > :25:24.I've just added saffron powder there.

:25:24. > :25:31.I think saffron powder's a mixture of saffron and natural food colour

:25:31. > :25:35.and I've picked up this tip that you don't use complete saffron

:25:35. > :25:38.because it's too strong. You don't want to use all saffron

:25:38. > :25:41.because it gets medicinal in its flavour.

:25:41. > :25:45.So a bit of yellow colour is fine.

:25:45. > :25:48.Now slices of roasted and skinned red peppers.

:25:48. > :25:52.They're really sweet and you can get them in tins.

:25:52. > :25:54.It's funny but everything I seem to cook over here

:25:54. > :25:57.is the colours of the Spanish flag.

:25:57. > :26:00.You've got yellow everywhere in saffron,

:26:00. > :26:02.you've got red of pimenton and you've got red of peppers,

:26:02. > :26:06.you've got red of tomatoes. Yellow and red everywhere.

:26:06. > :26:10.But it seems to match, don't you think?

:26:10. > :26:14.This is the moment the rice starts to work its magic and swell up.

:26:14. > :26:17.A Spanish lady once said to me

:26:17. > :26:21.that when the rice has had a good drink he needs to sleep in the oven

:26:21. > :26:24.and only then should he come out to the table.

:26:25. > :26:26.Well, this rice is nearly ready

:26:27. > :26:29.and it's time for the fish to go back in

:26:29. > :26:31.while there's still a bit more of the stock left

:26:31. > :26:34.for the rice to drink.

:26:34. > :26:37.Interestingly, and I think this is really important,

:26:37. > :26:40.the Spanish say you never eat paella at night.

:26:40. > :26:42.And, for me, it's not an evening dish. It's too filling.

:26:42. > :26:45.It's something you really look forward to at lunch time

:26:45. > :26:49.with maybe a glass of COLD red wine.

:26:49. > :26:52.So, it's just about there now.

:26:52. > :26:56.I'm just going to turn the heat off- and cover it for about five minutes,

:26:56. > :27:01.just to make sure that rice is really nice and dry.

:27:01. > :27:03.So there we are, the moment of truth.

:27:03. > :27:07.I know it's going to be good

:27:07. > :27:10.because I can hear the sticky sound- of the rice

:27:10. > :27:12.coming from the bottom of the pan.

:27:13. > :27:17.I've never cooked it before but I'll definitely be cooking it again.

:27:17. > :27:21.I add a bit of creamy and very garlicky aioli

:27:21. > :27:31.which goes so well with the rice. Yeah! This will be in my top ten.

:27:31. > :27:35.

:27:35. > :27:36.I

:27:36. > :27:36.I am

:27:36. > :27:42.I am sure

:27:42. > :27:46.I am sure it would anybody a lot of people's top ten too. This week's

:27:46. > :27:52.masterclass, I have decided to tackle something that I lot of you

:27:53. > :27:58.dread. Piping. It is quite simple when you master it. I am going to

:27:58. > :28:02.make a meringue. You can use the cloth piping bags, but we use the

:28:02. > :28:05.plain ones. The nozzle comes in either metal or plastic. Different

:28:05. > :28:10.either metal or plastic. Different shapes and sizes.

:28:10. > :28:15.Now the secret of doing this is to fold the piping bag over first in

:28:15. > :28:21.your hand, that way this & this hand stays clean and you don't get

:28:22. > :28:27.loads of stuff dripped over it! When you followed it over like that,

:28:27. > :28:32.you put the mixture in and you have something to scrape it off with.

:28:32. > :28:35.Depending on what you pipe, depends on the size of the nozzle that you

:28:35. > :28:41.use. You are making it look so easy. I

:28:41. > :28:44.know if I do it will be a disaster. You are having a go! But it is

:28:44. > :28:48.straightforward. Whuns once you master it, the technique is the

:28:48. > :28:54.same for anything. So fill it up with the meringue. Now, this one, I

:28:54. > :28:57.will show you it is almost like a tear-drop shape. You can see that

:28:57. > :29:01.there? Yes. You use this with the point of the

:29:01. > :29:07.tear drop pointing up. This is where you pipe the different

:29:07. > :29:13.patterns. If row have a conviction oven at home, that makes a buzzing

:29:13. > :29:17.noise when you swish it on, you then need to stick the mat down.

:29:17. > :29:25.Otherwise it will look like the National Lottery with the meringues

:29:25. > :29:29.flying all over the place. Now pipe this with an up and down motion.

:29:30. > :29:35.You want the points to be the shape of what you need.

:29:35. > :29:43.Very good! So go up and down and pipe this. Now, this, I would use

:29:43. > :29:53.for things like lemon meringue pie. Now this one, which is the plain

:29:53. > :29:53.

:29:54. > :30:03.nozzle, you can use it for discs. But I will make a little meringue

:30:03. > :30:06.mush rooms. So you need a point. Pipe it straight up, stop piping

:30:06. > :30:16.and then lift the bag up. You get the points.

:30:16. > :30:19.

:30:19. > :30:27.I could do that! Now, the mac Russian bit is the opposite way. --

:30:27. > :30:30.maccaroons. You pipe on the side and flick the

:30:30. > :30:33.nozzle up. So the left hand is moving, the

:30:33. > :30:40.right-hand is squeezing the mixture out.

:30:40. > :30:44.I am left-handed, is that going to make it difficult? That

:30:44. > :30:49.complaiicates things! This bit is the disc. This is where you need

:30:49. > :30:55.hip action. There are pastry chefs doing this all over the country.

:30:55. > :30:59.Don't laugh, you have to do it! To make the circle... Come on, move a

:30:59. > :31:07.little bit. You have to rotate on the ankles

:31:08. > :31:10.and the hips. Come on, move your hips! I bet you are good at this!

:31:11. > :31:17.No trouble. You have to basically rotate the

:31:17. > :31:25.hips, you see, like that. Don't pipe it in a jacket! It is my

:31:25. > :31:29.jacket, any way! Right, do whatever you want.

:31:29. > :31:37.I have forgotten everything. Do that one.

:31:37. > :31:43.Yeah, yeah. Squeeze it out like that? That is lrt. Yes.

:31:43. > :31:52.-- that is all right. Yes. They look good.

:31:52. > :32:01.Now the side ones. That didn't go well.

:32:01. > :32:07.What does that look like?! It looks lying something that a -- it looks

:32:08. > :32:15.like something that a dog has left in the park! You can make wings,

:32:15. > :32:18.swans. So lots of different shapes. swans. So lots of different shapes.

:32:18. > :32:23.I am building up a simple desert. First of all, congratulations on

:32:23. > :32:28.getting tonnes of work after the movie? It must be a blessing that?

:32:28. > :32:33.It is a relief. You never know where you are going to be. I don't

:32:33. > :32:38.even know where I will be after Christmas, but it is nice to have

:32:38. > :32:43.work. Especially coming off a film like Harry Potter. Starting at such

:32:43. > :32:49.a young age. Is it difficult if you get cast in

:32:49. > :32:54.a similar role? Well, there is the worry of becoming typecast,

:32:54. > :32:59.whatever. I did it for ten years. That was a concern, but I have

:32:59. > :33:04.enjoyed the challenge of coming out of it and doing other stuff. I am

:33:04. > :33:10.fortunate that the roles I have been given are different.

:33:10. > :33:16.They have been. Straight after Harry Potter you were in a Agatha

:33:16. > :33:23.Christie play? Yes. I did not go to drama school.

:33:23. > :33:29.Having started acting at five. It was a way for me to have a go at it.

:33:29. > :33:36.You started life, at five, is that something that you knew what you

:33:36. > :33:44.wanted to do? It was my brother, he started acting at eight years old.

:33:44. > :33:48.He has been in Torchwood? Touch of Frost? Yes. My mum had to chaperone

:33:48. > :33:53.him. I was taken along and grew up on the TV and the film sets while

:33:53. > :33:58.he was doing. I think that the story is, I assumed that is what

:33:58. > :34:03.everybody did. It is what I wanted to do as well. He had an agent. It

:34:03. > :34:08.was a sort of performing arts school for an hour a week lesson. I

:34:08. > :34:13.asked the agent if I could join. She said I was too young. Then I

:34:13. > :34:22.got to about five, apparently I nagged her so much I ended up going

:34:22. > :34:26.for a audition. What happened when you got the

:34:26. > :34:31.Harry Potter job? My brother's been fantastic. He would help me with

:34:31. > :34:36.lines. He has been a great inspiration to me. Even now in the

:34:36. > :34:39.play in the West End, he helps me run my lines. He has years of

:34:39. > :34:44.experience on me. It is very different to what you

:34:44. > :34:48.are doing now? Definitely. It is a whole different school of acting. I

:34:48. > :34:52.did not fully appreciate it last year, but that is why I did it in

:34:52. > :34:56.the first place, to learn. Once I got it under my belt I was keen to

:34:56. > :35:04.come back. To get the play in the West End has been fantastic.

:35:04. > :35:11.Tells about -- tell us about the play, then? It is Our Boys. It is

:35:11. > :35:19.based on a true story. The author's experience of being in a Military

:35:19. > :35:24.Hospital in 1984. It is about five squaddies who are in there for

:35:24. > :35:34.various different reasons. Then an officer is put in with them. It

:35:34. > :35:40.becomes an -- a them and him situation. It is how the lads deal

:35:40. > :35:44.with the situation that they are in, being a soldier. No matter what

:35:44. > :35:48.area it can be pretty horrible at times, especially if you are

:35:48. > :35:51.injured. It is how the guys deal with it.

:35:51. > :36:01.Is there more pressure in the theatre. You have to perform it

:36:01. > :36:05.

:36:05. > :36:13.right. With a film you can always say "stop"? We came in yesterday,

:36:13. > :36:19.we had performed it three times to an audience, but it was weird, then

:36:19. > :36:26.a TV film crew came in and it was like cut, stop, that is it.

:36:26. > :36:29.It was odd, but now we have rehearsed it for so long. It has

:36:29. > :36:37.been perfected. Not only that, you have done a film.

:36:38. > :36:47.Your diary is full? You have a film out shortly? I did a film call

:36:48. > :36:51.

:36:51. > :36:54.Wasteland. It is by a director and writer called Rowan Othail.

:36:54. > :37:00.That is very exciting. Fantastic. Good luck with that. Now,

:37:00. > :37:06.here are the mushrooms. Just it finish this off you can dust it

:37:06. > :37:12.with cocoa powder. This is an homage to Gennaro. I know that the

:37:12. > :37:19.mushroom are in season? Yes. We are collecting the mushrooms on top of

:37:19. > :37:22.the meringue! That is good. Did you see my concentration while

:37:22. > :37:29.I was doing that, and you have done all of that.

:37:29. > :37:32.And homage to you, we have the red sprinkles. These are becoming

:37:32. > :37:37.trendy as baking and cupcakes are becoming more trendy, but they are

:37:37. > :37:41.great for the kids, the sugar sprinkles. I don't know how you are

:37:41. > :37:45.going to eat this. You have to eat it all.

:37:45. > :37:49.I think it is easy if I put that on there.

:37:49. > :37:54.Then you can have strawberries and cream.

:37:54. > :37:58.So beautiful. Well done. Now, if there is a skill or a tip

:37:58. > :38:05.you would like me to demonstrate on the show, or you need help with a

:38:05. > :38:09.cooking technique, you can't get it right, drop us a line. You can get

:38:09. > :38:15.the details via the website at bbc.co.uk/saturdaykitchen.

:38:15. > :38:17.Now, what are we cooking for Matthew at the end of the show? It

:38:17. > :38:27.could be southern fried chicken drumstick with garlic butter and

:38:27. > :38:27.

:38:27. > :38:33.potatoes. It is great. Or he could be facing

:38:33. > :38:40.food hell. It could be broccoli. The broccoli is chopped, put in a

:38:40. > :38:46.wok with prawns, tamarind, fish and soy sauce with lots of chilli,

:38:46. > :38:51.finished off with rice noodles and a handful of peanuts. Some of the

:38:51. > :38:55.viewers get to decide Matthew's feat today.

:38:55. > :39:05.Now, the Great British Menu. Simon Rogan taking on Aiden Byrne with a

:39:05. > :39:24.

:39:24. > :39:26.place in the final at stake. Take a Aiden and Simon are facing

:39:27. > :39:27...something Aiden has done twice before,

:39:27. > :39:30.and lost.

:39:30. > :39:31.Aiden's first up and looking to impress with an unusual take on

:39:31. > :39:32.a classic dish -

:39:32. > :39:34.foie gras terrine and gingerbread,

:39:34. > :39:35.spiced cherries and sorbet

:39:35. > :39:36.and a daringly sweet foie gras and palm sugar mousse.

:39:36. > :39:42.It scored a solid eight earlier in the week,

:39:42. > :39:43.I want to make a change.

:39:43. > :39:44.What I'm going to do is more of that palm sugar mousse.

:39:44. > :39:48.You know, the palm sugar mousse is the unusual item in the dish.

:39:48. > :39:49.But with Aiden's mind on his mousse,

:39:49. > :39:49.he's taken his eye off his gingerbread,

:39:49. > :39:55.an integral element to his dish.

:39:55. > :39:56.What happened? Me gingerbread... because of the high sugar

:39:56. > :39:58.and the honey in there, leaving it two seconds, it's gone.

:39:58. > :40:01.Were you ready to plate up, were you? Yeah, yeah.

:40:01. > :40:04.With seconds to spare he browns another slice,

:40:04. > :40:07.while he plates the foie gras and cherry terrine, then the new gingerbread,

:40:07. > :40:09.mousse and sorbet.

:40:09. > :40:11.A massive relief for him,

:40:11. > :40:16.but has Aiden pushed the classic combination too far?

:40:16. > :40:17.I want it to go down in front of the judges

:40:17. > :40:20.like I'm the judge, please. Be quick,

:40:20. > :40:28.that sorbet will go, guys. Thanks.

:40:28. > :40:32.Gosh, there's lots of very visual disorientation going on here.

:40:32. > :40:34.Is it a pudding, is it a starter?

:40:34. > :40:35.Is it a slice of foie gras?

:40:35. > :40:37.Yes, I do believe it is.

:40:37. > :40:39.I'm glad to say it's a slice of foie gras

:40:39. > :40:42.and presumably this is cherry jelly round the edge?

:40:42. > :40:44.This is definitely cherry sorbet.

:40:44. > :40:50.Which is just wonderful, actually.

:40:50. > :40:51.Your palate's being distracted a lot here

:40:51. > :40:52.from the foie gras itself.

:40:52. > :40:54.But the other flavours are so delicious and the whole thing

:40:54. > :40:57.is delicious, that I could quite easily have this for dessert.

:40:57. > :40:59.Let's match it up to the brief, for a moment.

:41:00. > :41:01.It's supposed to be innovative,

:41:01. > :41:04.it's supposed to surprise us, to be delicious.

:41:04. > :41:07.He's done it. That's exactly what this is.

:41:07. > :41:10.To be fair, I do think this chef has tried extremely hard to be

:41:10. > :41:12.imaginative and creative.

:41:12. > :41:17.But I still rest my case that it should be a pudding.

:41:17. > :41:19.Aiden's foie gras and cherry dish didn't get sweet talk from all the

:41:19. > :41:22.judges, so will this be a chance

:41:22. > :41:24.for newcomer Simon to take pole position?

:41:24. > :41:25.He's off the blocks

:41:25. > :41:28.with a warm salad of grilled leaves- and truffle custard.

:41:28. > :41:31.He'll top the dish with cheese foam- and home-made chilli oil,

:41:31. > :41:33.but in a crippling blow, Simon discovers

:41:33. > :41:37.some ingredients are missing.

:41:38. > :41:39.Simon let to pressure get to him

:41:39. > :41:40.when things went off course earlier in the week.

:41:40. > :41:44.If he panics today, it could spell disaster.

:41:45. > :41:48.Without the menu, the judges won't know the chilli kick is missing.

:41:48. > :41:50.But will the salad have the wow factor

:41:50. > :41:52.to blow them away without it?

:41:52. > :42:02.Oh!

:42:02. > :42:06.

:42:06. > :42:07.Does it look interesting

:42:07. > :42:13.and different or does it look a bit of a mess?

:42:13. > :42:15.It's a mixture of grilled vegetables

:42:15. > :42:17.and cheese

:42:17. > :42:20.and I'm not quite sure what this mousse stuff is.

:42:20. > :42:22.This is my type of food, lots of nice flavours.

:42:22. > :42:26.It's a lovely little balance to this dish.

:42:26. > :42:31.Delicious. Mmm. Good, isn't it?

:42:31. > :42:33.The contrasts are amazing. It really- does push a few boundaries.

:42:33. > :42:35.I would be very happy to see that at the final banquet, to be honest.

:42:35. > :42:37.Do you know, chaps, we're in danger of agreeing with each other?

:42:37. > :42:43.When you come across this, what can you do but agree on it?

:42:43. > :42:45.Simon swept the board with his starter,

:42:45. > :42:48.but Aiden received the best score of the week with his fish course

:42:48. > :42:53.and will have all confidence of bringing it back.

:42:53. > :42:55.His caviar salmon roll with razor clam and citrus salad

:42:55. > :42:58.scored a perfect 10.

:42:58. > :43:02.Aiden's been here before and knows a technical dish needs to

:43:02. > :43:06.be precision perfect every time.

:43:06. > :43:07.Sticking to his tried and tested dish,

:43:07. > :43:09.Aiden manages to keep his cool.

:43:09. > :43:15.Off you go. Nice and straight.

:43:15. > :43:16.Will Aiden's boundary-pushing marriage of citrus

:43:16. > :43:22.and seafood have the gastronomic excellence the judges demand?

:43:22. > :43:24.Wow! You know it is absolutely exquisite.

:43:24. > :43:27.Look at this razor clamshell

:43:27. > :43:37.and it's full of the most incredible detailed things.

:43:37. > :43:38.

:43:38. > :43:39.This is a complete waste of a razor clam, as far as I'm concerned.

:43:39. > :43:41.One of the beautiful things about fresh fish is the taste of the fish.

:43:41. > :43:42.All I can taste here is the citrus flavour.

:43:42. > :43:44.And I think the salmon, Prue, I don't agree with you.

:43:44. > :43:46.I just don't understand the relationship between the salmon

:43:46. > :43:50.and the razor clam. It's just two pieces of fish on a plate that are passing by in the sea.

:43:50. > :43:54.Oliver, you've just obviously had a taste-bud bypass.

:43:54. > :44:00.There are flaws in the dish, but to be so relentlessly negative,to me, absolutely misses the point.

:44:00. > :44:02.This is a very assured piece of cooking.

:44:02. > :44:05.Is it a dish which should go through to the final feast?

:44:05. > :44:06.Not in its current form, certainly,

:44:07. > :44:12.cos I think the two elements need to be somehow brought into relationship with one another much.

:44:12. > :44:15.And I have seldom seen anything as exquisite

:44:15. > :44:18.as that little line-up of things in there. They were beautiful.

:44:18. > :44:24.If only we had to do was eat with our eyes, that dish would have been- a winner. Exactly.

:44:24. > :44:26.So, top marks for Aiden's presentation,

:44:26. > :44:30.but mixed reviews for taste.

:44:30. > :44:33.Will Simon's fish course be able to bring it all together?

:44:33. > :44:36.Simon's intent on making a feast of flavour -

:44:36. > :44:38.lobster infused with lobster stock gel,

:44:38. > :44:43.paired with apple, beetroot and the unusual cuckoo flower paste.

:44:43. > :44:45.Last time, Simon's execution let him down,

:44:45. > :44:51.resulting in his lowest score of the week.

:44:51. > :44:53.After faltering on the starter, and now facing the pressure to perfect his fish course,

:44:53. > :44:57.Simon's lost track of time.

:44:57. > :44:58.But, keeping his head, Simon plates up just in time,

:44:58. > :45:01.with the lobster cooked to perfection.

:45:01. > :45:10.What will the judges make of the unusual cuckoo flower it's served with? OK.

:45:10. > :45:12.Can Simon improve on his previous attempt?

:45:12. > :45:18.A good result here could help put his menu in pole position.

:45:18. > :45:20.Lovely smell emanating from this dish.

:45:20. > :45:25.Mmm, lobster and beetroot. Yum.

:45:25. > :45:29.There's a sort of apple jelly, there.

:45:29. > :45:31.The thing I love most about this dish is the fact that

:45:31. > :45:36.each single ingredient has really got a great flavour to it.

:45:36. > :45:40.The lobster is very delicate. I think it's a very interesting dish.

:45:40. > :45:43.I have never had lobster and apple together.

:45:43. > :45:46.It's beautiful, isn't it? It's going to be a classic flavour.

:45:46. > :45:49.This chef has obviously, really obviously,

:45:49. > :45:52.thought a lot about the flavours involved in this dish.

:45:52. > :45:54.And that's what I like about the cooking, here.

:45:54. > :45:58.I like the fact that it's a little journey on your palate.

:45:58. > :46:02.I think the green stuff is seriously disgusting.

:46:02. > :46:04.It's very bitter. I don't like it at all.

:46:04. > :46:08.Ah, cuckoo flower.

:46:08. > :46:13.We need to lose cuckoo flower. Too cuckoo for you, is it? It's completely cuckoo.

:46:13. > :46:23.I don't mind it being cuckoo, I just mind it being horrible.

:46:23. > :46:27.

:46:27. > :46:27.You

:46:27. > :46:27.You can

:46:27. > :46:33.You can rest

:46:33. > :46:43.You can rest assured there is no cuckoo flowers in here, Pre. Still

:46:43. > :46:43.

:46:43. > :46:48.to come on Saturday Kitchen Live, it is Rachel Khoo. She is cooking

:46:48. > :46:54.trout en papillote in her Little Paris. It looks delicious. Will

:46:54. > :46:59.takes on Gennaro in the new omelette challenge.

:46:59. > :47:06.Will may need a little bit of Harry Potter magic to beat Gennaro. Have

:47:06. > :47:12.you any spells for him? It has to- ing EGG-spelliarmus! That was it!

:47:12. > :47:17.That was wicked! You can sew the action later on live.

:47:17. > :47:23.That was your part! I was getting giddy for it.

:47:23. > :47:25.And will Matthew be facing food heaven or food hell? It could be

:47:25. > :47:30.southern fried chicken drumstick with garlic butter and potatoes or

:47:30. > :47:34.broccoli with pad thai. Now, cooking next it is the Italian

:47:34. > :47:37.stallion, as he likes to call himself.

:47:37. > :47:44.Gennaro Contaldo! Good have have you on the show.

:47:44. > :47:50.So, this is a recipe from your family? Yes, it is from my sister,

:47:50. > :47:56.bless her. What it is called? It is called

:47:56. > :48:01.old-school ragu. Most people think of ragu, it

:48:01. > :48:06.containsed minced beef? This is traditional? Yes. This is the

:48:06. > :48:13.traditional one. Here, can you chop up onions,

:48:13. > :48:16.carrots, chop carefully too! OK! Now I tell you about the ragu. The

:48:16. > :48:21.old-school ragu is to use the different cuts of meat that have

:48:21. > :48:27.gone a little bit tough and cook them very, very slowly to give them

:48:27. > :48:30.the maximum flavour. Now, olive oil the maximum flavour. Now, olive oil

:48:31. > :48:35.inside a nice pot. Then I will have, look at the way

:48:35. > :48:45.that I cut the meat it is chunks of meat. You don't have to worry about

:48:45. > :48:47.

:48:47. > :48:52.That is top side of beef? Yes, that is the best.

:48:52. > :49:01.Now, very hot in the pan and sausage. Just cut them in four. The

:49:01. > :49:05.secret of a good flavour is spare ribs. They are fantastic! Cut them

:49:05. > :49:10.roughly. That way is fine. Do you want seasoning in there.

:49:10. > :49:14.Yes, I need to turn it down a little bit.

:49:14. > :49:22.Seasoning? A little more. A little more. Don't worry about it. Let me

:49:22. > :49:31.turn this one down. That is too much. I will take that away for you.

:49:31. > :49:39.This is where you need a proper cast-iron pot? Yep. Then stir it up

:49:39. > :49:45.properly. Make sure it is sealed. I love the way you are directing me.

:49:45. > :49:55.Don't forget, I used to know James Martin when he was a young boy.

:49:55. > :49:57.

:49:57. > :50:03.Really young, young, young! At this stage, stir it around... Have you

:50:03. > :50:07.don the carrots? Yes. Now, use some wine. White wine, red

:50:07. > :50:11.wine. It doesn't matter. I prefer red.

:50:11. > :50:21.Just get the wine in. Then you can hear the lovely noise.

:50:21. > :50:24.

:50:24. > :50:31.That is bubbling. When it is about half of the wine evaporated. Two

:50:31. > :50:41.bay leaves. Fantastic. Can you put hot water in there, please? So this

:50:41. > :50:42.

:50:42. > :50:46.is from your new cook book? It is indeed. The Family Gennaro.

:50:46. > :50:51.This is a proper family book. My wife is cooking, my sister is

:50:51. > :50:55.cooking. This is a proper family book. Now, the carrots and onions.

:50:55. > :51:01.Seal them for a little bit. About throw or four minutes.

:51:01. > :51:05.Now, as well as Matthew being one of the busiest actors, you must be

:51:05. > :51:11.the busiest guy running after Jamie's restaurants. Between July

:51:11. > :51:16.and now you have opened three more. How many is that? In England 30.

:51:16. > :51:21.30? And you have some abroad as well? Yes. About another three or

:51:21. > :51:26.four. I can't even remember properly! So many! I am running all

:51:26. > :51:30.over the place. Those far away I don't go, but those near, bless

:51:30. > :51:35.them. They are fantastic with all of the foods. Right, that is inside.

:51:35. > :51:41.Now the tomato. You have been working with Jamie in

:51:41. > :51:44.Italy. A new programme? Yes, The Food Fight Club. I will not tell

:51:44. > :51:51.you any more than that. That is good.

:51:51. > :52:01.So, that is your tomato puree? Let me tell you what my sister is

:52:01. > :52:01.

:52:01. > :52:08.doing. At this stage... My sister, you know her? Yes.

:52:08. > :52:13.Now grate a bit of parmesan. I ask her why not at the end? She says no,

:52:13. > :52:21.that it gives the extra flavour, but it works. Now a handful of

:52:21. > :52:26.basil. All of that inside. So the idea is

:52:26. > :52:31.to cook the chunks of meat to serve them as so? Yes.

:52:31. > :52:40.Now at this stage. Once you have done it. You have to turn down the

:52:40. > :52:50.gas to very, very, very, very, very low. Extremely low! That will be

:52:50. > :52:54.

:52:54. > :52:59.low, then?! Yes, it will be low. Not below! You have to speak proper

:52:59. > :53:03.English. I don't understand that strong Yorkshire accent.

:53:03. > :53:10.After that a couple of hours. You leave it. Then after a couple of

:53:10. > :53:14.hours, are you ready? Look at that. That is lacking good.

:53:14. > :53:19.Now the pasta? Tell us about the pasta is it a particular type of

:53:19. > :53:25.pasta? Yes, this is a large rigatoni, but I will tell you

:53:25. > :53:35.something. Come here aminute. There is a word for this pasta. Do you

:53:35. > :53:36.

:53:36. > :53:41.know what it is called... Baccari it is a smack! Have you been

:53:41. > :53:47.drinking?! I am telling you about the pasta.

:53:47. > :53:52.The pasta means "smack"? Yes, because they are large. When you

:53:52. > :53:58.eat it you go "wow." Fair enough.

:53:58. > :54:07.Now a little bit of salt. Now let's finish off this.

:54:07. > :54:17.The salad, do you want olive oil? want some Amalfi lemon. Olive oil,

:54:17. > :54:26.a bit of salt. No pepper. Then the Amalfi lemons. This is

:54:26. > :54:30.from your neck of the woods? Yes. Famous for the lemons and

:54:30. > :54:36.lemoncello. It is an amazing part of the world. I have to say.

:54:36. > :54:42.Do you want parmesan in here as well? No parmesan in there! Don't

:54:42. > :54:50.use no parmesan! Then a little bit of sauce in a pan.

:54:50. > :54:54.This pasta is cooked, salted. Now you have to have the flavour go

:54:54. > :54:59.through the pasta. So this is the idea, the common

:54:59. > :55:05.mistake where people go wrong is finishing off the pasta in the

:55:05. > :55:11.sauce? You have to finish off the pasta in the sauce? You have to.

:55:11. > :55:17.It is not just it put it on top. Toss it a little bit.

:55:17. > :55:21.Let everybody see what we are doing. Stir it nicely.

:55:21. > :55:29.You want this pasta to grab all of the flavour of the sauce.

:55:29. > :55:35.Now, all of today's recipes, including this from Gennaro, go to

:55:35. > :55:40.bbc.co.uk/saturdaykitchen. I am showing you favourite recipes from

:55:40. > :55:50.the Saturday Kitchen archives and also the Best Bites programme

:55:50. > :56:00.

:56:00. > :56:04.tomorrow on BBC Two. No, two or three pieces of meat.

:56:04. > :56:13.So, parmesan cheese over the top. Do you want basil with that?

:56:13. > :56:18.little basil. And some nice olive oil.

:56:18. > :56:25.This is the old-school family ragu. That looks good. I don't know how

:56:25. > :56:28.we did it, but it looks good. Tell us what it is again? It is the old-

:56:28. > :56:32.school ragu. It looks delicious.

:56:32. > :56:35.Thank you. I know it will taste just as good

:56:35. > :56:41.as well. Dive into this. Do you want the

:56:42. > :56:45.salad or this? I will go for that! Dive in. Tell us what you think.

:56:45. > :56:52.am a carnivore. I am looking forward to it.

:56:52. > :56:56.The type of sausages you use? Italian sausages, but you know what,

:56:56. > :57:04.I love the some betterland sausages. A bit of spice in there.

:57:04. > :57:11.There are a lot of fennel seeds in there? Yes, in the Italian sausages

:57:11. > :57:16.are wine and fennel in the sausages. And a little star anise.

:57:16. > :57:25.You know all about it. Now, let's go back to Peter

:57:25. > :57:28.Richards to see what he has chosen Richards to see what he has chosen

:57:28. > :57:32.to go with Gennaro's rustic ragu. Who can resist a personal

:57:32. > :57:40.invitation to Gennaro's table to discover the secrets of the family

:57:40. > :57:45.ragu recipe? So, we need a wine that says grazi and bon appetite.

:57:45. > :57:55.Nothing too fancy. Just classic, comforting and motherish. Just like

:57:55. > :57:56.

:57:56. > :57:59.the dish. I would normally go for an Italian red. Something like this

:58:00. > :58:03.Valpo llicello, but I am going for this Finest Plan de Dieu Cotes du

:58:03. > :58:11.Rhone Villages 2011. Tb Italian or French, we need the

:58:11. > :58:16.wine to be fresh. To work with a tangy tomato flavour and the

:58:16. > :58:20.gorgeous meatiness. This wine is that and more. You smell it. It is

:58:20. > :58:25.bright, pepperey and savoury. It invites you to dive in. It is

:58:25. > :58:30.definitely refreshing. That will work with the bay and the basil.

:58:30. > :58:37.It is rich and intense and spicy to work with the pork and the beef,

:58:37. > :58:41.also that touch of parmesan, but importantly it is fun and glugable.

:58:41. > :58:45.That is what every family meal needs. So, Gennaro, cheers to your

:58:45. > :58:51.beautiful celebration of the family table. Here is a great-value red

:58:51. > :58:55.that is perfect for the occasion! It is. I don't know what you think

:58:55. > :59:02.of the French choice. He was going to go for Italian, but it is French,

:59:02. > :59:11.what do you think? French? Bless, Peter. It is lovely. It goes with

:59:11. > :59:16.And a bit of a bargain at under �7. Happy with that Yes. Lovely.

:59:16. > :59:21.Right it is time to find out who is chosen to represent the north-west

:59:21. > :59:31.region in the battle for the Great British Menu. Stand by for two

:59:31. > :59:32.

:59:32. > :59:35.truly stunning deserts. Have a look Another close call which Simon

:59:35. > :59:36.served with clamped vegetables picked in their prime

:59:36. > :59:37.and stored underground.

:59:37. > :59:39.It's an incredibly daring move to cook and serve his ingredients so simply.

:59:39. > :59:48.But Simon is confident the flavours- will speak for themselves.

:59:48. > :59:49.Happy with that?

:59:49. > :59:53.Will such a simple dish be deemed banquet-worthy by the judges?

:59:53. > :59:56.Ooh! The perfume of pork coming off that!

:59:56. > :00:01.That's a nice piece of suckling pig or something, isn't it?

:00:01. > :00:07.I think few people coming to an event like this will ever have tasted pork that good.

:00:07. > :00:09.I just couldn't bear to throw this out, it's so lovely.

:00:09. > :00:10.But, this is just roast pork and veg.

:00:11. > :00:15.Vintage vegetables, created by using an ancient preservation technique called clamping...

:00:15. > :00:18.Oh, they're clamped! ..where the veg is buried in sand.

:00:18. > :00:20.It raises an interesting question.

:00:20. > :00:27.This seems to fulfil a perfect brief of food from yesteryear, not food from tomorrow.

:00:27. > :00:29.Matthew, Matthew, Matthew.

:00:29. > :00:31.Come on, top-class level of skill going on here.

:00:31. > :00:35.I would love to see this piggy trotting into the final banquet.

:00:35. > :00:42.It is an Olympian piece of piggy.

:00:42. > :00:44.Perfect pork wasn't enough to satisfy Matthew,

:00:44. > :00:48.so will Aiden's more technical dish- give him a chance to overtake?

:00:48. > :00:52.He's taking classic ingredients - veal, ham and peas - to a new level,

:00:52. > :00:55.using molecular spherification,

:00:55. > :00:58.a risky move that involves controlled jellification of a liquid,

:00:58. > :01:06.forming spheres when submerged in a bath of sodium alginate.

:01:06. > :01:09.It's a gamble Aiden's hoping will impress the judges, but will it be enough to beat the competition?

:01:09. > :01:14.Right, gents.

:01:14. > :01:17.Will the judges think Aiden's advance on classic ham and peas

:01:17. > :01:23.grand enough to take centre stage at the banquet?

:01:23. > :01:25.Oh, there's a lovely smell coming from this, again.

:01:25. > :01:28.I think this is veal fillet.

:01:28. > :01:32.I mean, that's larded. Delicious. Because the fat is actually threaded through the meat. Amazing.

:01:32. > :01:36.How often do you taste veal that good? Almost never. Right.

:01:36. > :01:45.There is... The flavour of the veal- is just extraordinary.

:01:45. > :01:46.I think it's actually... To me, it's the fat which is a real revelation.

:01:46. > :01:48.I would never, ever have thought these little, tiny, little squares

:01:48. > :01:49.would add so much, both in terms of texture...

:01:50. > :01:51.almost like jelly.

:01:51. > :01:54.I'm fascinated to know, Matthew, if you think this is cutting edge cooking,

:01:54. > :01:56.compared to the pork dish.

:01:56. > :01:58.I think it is MORE cutting edge, yes.

:01:58. > :02:02.This is a future-looking dish, and I think the last one was a celebration of the past.

:02:02. > :02:07.This is based on old-fashionedtechniques. They need bringing back.

:02:07. > :02:11.And I think that they can be part of- the future, just as I thought the previous dish could.

:02:11. > :02:15.Well, I give in. Good.

:02:15. > :02:18.So, all in favour of Aiden's main.

:02:18. > :02:24.It's still a close-run race, the fate of which rests entirely on their desserts.

:02:24. > :02:27.Aiden's going all-out for a grand finale,

:02:27. > :02:29.recreating his olive oil cake, candied celery

:02:29. > :02:36.and orange cannelloni filled with cardamom ice cream.

:02:36. > :02:37.Aiden's turned classic savoury flavours on their head

:02:37. > :02:39.by using them in a dessert.

:02:39. > :02:41.Is it pushing boundaries or overstepping the mark?

:02:41. > :02:45.OK, gents.

:02:45. > :02:50.Will Aiden's flavour-filled masterpiece be worthy of a gold medal?

:02:50. > :02:55.There's a sort of air of Zen-like tranquillity about this dish.

:02:55. > :02:59.And there's cake. I do like a bit of cake.

:02:59. > :03:00.There is a fabulous command of technique, here.

:03:00. > :03:02.Little bit of crunch, little bit of softness, and the ice cream.

:03:02. > :03:06.The orange jelly, the cake underneath, which I think has got almond in it,

:03:06. > :03:09.it's just really, you know, bloody brilliant.

:03:09. > :03:12.It's a very, very happy combination of flavours, I think.

:03:12. > :03:15.I love the slight spicinessof the cardamom-flavoured ice cream.- Mmm.

:03:15. > :03:17.I love the relationship, as well, between flavour and colour.

:03:17. > :03:20.The flavours carry through with those colours, so you get this whole sensory perception going on,

:03:20. > :03:23.where you've got beautiful colours,- beautiful flavours.

:03:23. > :03:27.Yeah, a very lovely pudding.

:03:27. > :03:29.But this is a big party. Is this bold enough to make an impression?

:03:29. > :03:32.I'd be very, very happy to see that- on the final banquet.

:03:32. > :03:34.I'm going to make a suggestion, here, now. What's that?

:03:34. > :03:37.I think we have a nailbiter on our hands.

:03:37. > :03:39.Another full house from the judges,

:03:39. > :03:44.unsurpassed results, that Simon will do everything to top.

:03:44. > :03:48.He steps up with a cutting-edge dish, bringing together rare British ingredients,

:03:48. > :03:50.and high-tech cooking methods.

:03:51. > :03:54.A unique combination of rosehip and- pear, with sweet cheese ice cream

:03:54. > :04:02.and herb-scented snow made with liquid nitrogen.

:04:02. > :04:04.OK. Go. Finish on a high, mate. Yeah. Well done. Yeah, that was a bit better than yesterday.

:04:04. > :04:08.Will Simon's radical dessert nail his hopes of Olympic glory,

:04:08. > :04:12.or leave the judges cold?

:04:12. > :04:20.I thought it looked like a little snowfall.

:04:20. > :04:21.Soft, velvety cream. I love this.

:04:21. > :04:23.I don't know what I'm eating. It's wonderful.

:04:23. > :04:27.It says, "The rosehips were foraged- at altitude for purity of flavour."

:04:27. > :04:28.This is a very unusual thing. I've never had anything like this No, me neither.before.

:04:29. > :04:32.And, you know, absolutely, this is the type of thing we're looking for, where you have that experience.

:04:32. > :04:35.We have to be worried,we are agreeing with each other...

:04:35. > :04:37.MATTHEW LAUGHS ..Rather a lot.

:04:37. > :04:41.When you're faced with something that is, you know, as good as that,- what else, you know?

:04:41. > :04:46.So perfect. So perfect. Even someone as grumpy as Oliver is bound to be swayed.

:04:46. > :04:49.There is no doubt that in our long tenure in these seats

:04:49. > :04:53.that we've ever had a day where we've had two better puddings.

:04:53. > :05:02.This has been a battle royal, This is what we asked them to do, which is something different.today.

:05:02. > :05:10.Menus complete, the chefs now have an anxious wait for the verdict.

:05:10. > :05:12.It's showtime as the judges find out which dishes belong to those all-important menus,

:05:12. > :05:17.still not knowing which chef is A or B.

:05:17. > :05:22.If you look at the level of detail in these menus, it is just extraordinary.

:05:22. > :05:26.One menu has a sequence of dishes, has a sort of neat precision, visual precision about them.

:05:26. > :05:33.And the other looks more casual and... A bit looser, bit more informal.

:05:33. > :05:35.The judges must decide which menu is the winner,

:05:35. > :05:36.without knowing the chef.

:05:36. > :05:39.Oliver, have you made up your mind?- Yes, I have. Prue, have you made up- your mind?

:05:39. > :05:41.Right, I have made up my mind.

:05:41. > :05:48.I think we'd better get onto the hard part, and call in the chefs.

:05:49. > :05:50.Aiden and Simon, welcome to the judges' chamber.

:05:50. > :05:54.You have treated us to an absolutely- bravura display of cooking.

:05:54. > :05:57.I don't think we've ever done this before, but I think a round of applause is in order,

:05:57. > :05:59.don't you think? Absolutely!APPLAUSE

:05:59. > :06:02.However, as you know, this is a competition.

:06:02. > :06:08.It's not about individual courses, it's about individual menus.

:06:08. > :06:12.Now, Prue, have you made up your mind? I have. It's menu A.

:06:12. > :06:17.Oliver? Yes, Matthew, it is menu A.

:06:17. > :06:23.Well, I disagree with you both, because I've gone for menu B.

:06:23. > :06:27.However, we don't know who actually cooked menu A,

:06:27. > :06:37.so if you pass me the card,I'll put us all out of our misery.

:06:37. > :06:38.

:06:38. > :06:41.So, the chef going through to represent the North West

:06:41. > :06:51.in the final of the Great British Menu is...

:06:51. > :06:55.

:06:55. > :06:58...Simon Rogan.

:06:58. > :07:08.Simon, congratulations!

:07:08. > :07:10.

:07:10. > :07:10.I

:07:10. > :07:11.I did

:07:11. > :07:15.I did tell

:07:15. > :07:19.I did tell you they were amazing. Right it is time to answer some of

:07:20. > :07:26.your foodie questions. .Firsten the line is Brian from

:07:26. > :07:36.Cheshire, are you there? Hi, James. What is your question for us?

:07:36. > :07:38.

:07:38. > :07:46.need a recipe for consume soup. That is not easy, but over to you!

:07:46. > :07:56.The easiest way for me to explain how to do this is to take chicken

:07:56. > :07:56.

:07:56. > :08:01.breast with no skin or bone, blend it with egg white. Then put it in

:08:01. > :08:11.some boiling water. When the chicken cook it is floats to the

:08:11. > :08:17.

:08:17. > :08:23.top. Then you are left with the clear consume and take that off.

:08:23. > :08:29.-- Take the floating bits on the top off.

:08:29. > :08:34.That is how to cook it. What dish would you like to see at the end of

:08:34. > :08:40.the show? Food heaven. Hello there, Sarah, what is your

:08:41. > :08:49.question? I would like to know how to make a good pizza base.

:08:49. > :08:55.Pizza? I know, pizza base it is easy. Simple. Use half a kilo of

:08:55. > :09:03.double zero flour. 10 grams of yeast and 10 grams of salt. Mix the

:09:03. > :09:12.flour and the salt first, then add the yeast in water. Mix, mix. Then

:09:12. > :09:19.use enough water not to become too gluey, but enough to handle. Then

:09:19. > :09:25.you let it rest for half an hour. Then roll it into a little ball.

:09:25. > :09:31.You let it rest again. When it is relaxed, flatten it and then the

:09:31. > :09:37.secret is to have a massive, very, very hot oven. Then put your little

:09:37. > :09:46.tomato or whatever inside, then you can even make the pizza in the

:09:46. > :09:53.trays and put them inside. I guarantee when you -- the oven is

:09:53. > :09:59.hot, you will have perfect pizza. The double zero flour.

:09:59. > :10:03.You can also add semolina flour, but the secret is a very, very hot

:10:03. > :10:07.oven and plate or tray to cook it on. What dish would you like to see

:10:07. > :10:13.at the end of the show? Food heaven, please.

:10:13. > :10:15.It is looking good. Tony from Scotland. How are you? Hello, James.

:10:15. > :10:21.Very well, thank you. Good morning to you.

:10:21. > :10:26.What is your question? I am tired of raw oysters. You cannot move

:10:26. > :10:30.down the High Street for them here. I would like another way to do them,

:10:30. > :10:35.cooked preferably. The classic one is Rockefeller.

:10:35. > :10:45.That is cooked down separately. You top the oysters and grill them, but

:10:45. > :10:51.I love to take them out of the shell, flour them, but also batter

:10:51. > :10:57.them. Make a light tempura batter. You can do it with vodka Antonic.

:10:57. > :11:03.It hits the flier and explodes. You get a great batter. That is what I

:11:03. > :11:07.would serve them with a little bit of mayonnaise. Deep-fry it in a hot

:11:07. > :11:13.tempura batter. That is brilliant. Would you serve

:11:13. > :11:17.them with wasabi piece? Don't push it! Yeah, you can do. You could mix

:11:17. > :11:23.the wasabi with a little bit of mayonnaise. What dish would you

:11:23. > :11:28.like to see at the end of the show? It has to be food heaven.

:11:28. > :11:34.I love the great British public. Right, down to business. There are

:11:34. > :11:38.few chefs on the show who can make an omelette as quick as him. He was

:11:38. > :11:43.the leader on the board for a number of years. We have a new hob,

:11:43. > :11:49.new pans, a new gas supply. I reckon he can do well. Do you

:11:49. > :11:52.reckon you can match up to him? He has told me that I have no

:11:52. > :11:55.chance. I have been waiting for this, let's

:11:55. > :12:05.see if you can hit the centre of the board. Are you ready? Three,

:12:05. > :12:24.

:12:24. > :12:33.two, one, go! He's got it. He is quick.

:12:33. > :12:37.Will is trying to make sure he is on the board this time... Exactly!

:12:37. > :12:43.There you go. Both looking respectable. What is

:12:43. > :12:48.good about the new set is that for the first time ever I have had

:12:48. > :12:56.omelettes every week so far that I can taste.

:12:56. > :13:03.Pretty good. Will, any ideas? long as it is not disqualified. I

:13:03. > :13:08.would be happy. You are on the board. 37..52.

:13:08. > :13:13.Gennaro? I don't know. It is a quicker stove it is a

:13:13. > :13:22.quicker pan... Yes, it is. You are quicker again.

:13:22. > :13:27.You are quicker again. Bang in the middle. Why am I cooking so good?

:13:27. > :13:29.Right, will Matthew get his food heaven, that is southern fried

:13:29. > :13:34.chicken drumstick with garlic butter and potatoes. Or food hell,

:13:34. > :13:41.broccoli pad thai. First, let's watch this slice of

:13:41. > :13:51.Rachel Khoo. She is working in her Little Paris. She is off to find

:13:51. > :13:52.

:13:52. > :13:54.some fine French pastry then came here for the glorious

:13:54. > :13:55.French patisserie is taken very seriously.

:13:55. > :13:56.It's their art de vivre, it's a way of life.

:13:56. > :13:58.'In Paris, there's a modern revolution taking place.

:13:58. > :14:03.'Pastry chefs are pushing the boundaries with their elaborate creations.

:14:03. > :14:05.'These breath-taking emporiums are fabulous for inspiration.

:14:05. > :14:08.'And Monsieur Basile Kamir's wonderful patisserie is a Parisian favourite.'

:14:08. > :14:12.Patisserie is the new trend for the young artist.

:14:12. > :14:18.And everyone now tries to re-visit the old cakes

:14:19. > :14:22.and make them a new look and a new taste.

:14:22. > :14:27.If you love what you do, you can be English and make the best cakes.

:14:27. > :14:31.LAUGHTER

:14:31. > :14:34.'Tonight, I'm going to cook up a range of delicious dishes,

:14:34. > :14:37.'but I'm starting with a patisserie classic.

:14:37. > :14:40.'Although originally created in Italy over 500 years ago,

:14:40. > :14:46.'the Parisians took this recipe to their hearts.'

:14:46. > :14:52.My first chouquette, I experienced it when I used to work for a French family as an au pair.

:14:52. > :14:58.We'd pick up the little bag of the choux pastry puffs with sugar on it. They're really easy to eat.

:14:58. > :15:03.You just pop them in your mouth. Yeah, very delicious.

:15:03. > :15:09.'This choux recipe makes a classic pastry base you can also use for profiteroles and eclairs.

:15:09. > :15:14.'Start off by adding 170ml of water- and 170ml of milk,

:15:14. > :15:20.'a teaspoon of salt and sugar, and then 100 grams of butter, and bring it to the boil.

:15:20. > :15:26.'And finally, add 170 grams of flour.'

:15:26. > :15:27.It will start looking like really lumpy mashed potatoes.

:15:27. > :15:31.You've got to stir quite hard now.

:15:31. > :15:35.So you've got to put in a bit of elbow grease. It looks good.

:15:35. > :15:38.OK, I think that is ready,

:15:39. > :15:44.so I'm going to put it in my bowl.

:15:44. > :15:46.Now we need to incorporate the if you add the eggs in now,eggs,

:15:46. > :15:50.you'll scramble it because the dough is really hot,

:15:50. > :15:55.so we're just going to stir it a little bit to cool it down.

:15:55. > :15:58.This is when a sous-chef would be handy. This is hard work.

:15:58. > :16:03.So I'm going to add my eggs.

:16:03. > :16:07.The mix will look like it's curdling.

:16:07. > :16:10.If it looks like it's going wrong, you're on the right track.

:16:11. > :16:15.There's a lot of mixing with this recipe. It's a good workout.

:16:15. > :16:25.OK, that is looking good. OK, let's do some piping.

:16:25. > :16:28.

:16:28. > :16:29.'Then give the chouquette a dusting of icing sugar.'

:16:29. > :16:31.That icing sugar will create a little sticky layer

:16:31. > :16:35.and that sticky layer will make our nibbed sugar stick.

:16:35. > :16:39.'This is just refined white sugar you can find in the supermarkets,

:16:39. > :16:42.'but great for baking as it won't melt in the oven.'

:16:42. > :16:45.I'll put some chocolate chips on these at the end.

:16:45. > :16:52.It's not very French, this version,- with the chocolate chips, but it still tastes good.

:16:52. > :16:56.'If you replace the toppings with cheese, you get the savoury version - gougeres, the French also love.'

:16:56. > :17:06.I'll dust my chouquettes with a second layer of icing sugar.- It adds that extra bit of sweetness.

:17:06. > :17:07.

:17:07. > :17:12.So they're ready to go in the oven.

:17:12. > :17:15.'These little pastry delights are difficult to resist,

:17:15. > :17:20.'but leave them in the oven for 20 minutes till they're completely cooked or they'll collapse.'

:17:20. > :17:26.I think the chouquettes are done. They are baked.

:17:26. > :17:30.They look perfect.

:17:30. > :17:33.So they're a lovely golden colour,

:17:33. > :17:38.best eaten when they're warm, so I might just have one right now.

:17:38. > :17:41.Hmm!

:17:41. > :17:43.Delicious!

:17:43. > :17:46.That's the perfect chouquettes.

:17:47. > :17:49.'The lightest pastry puffs in Paris.

:17:49. > :17:52.'Now, who needs romance when you've- got sugary delights like this?'

:17:52. > :18:02.# On peut s'aimer a la folie On n'est plus p'tit, oui! #

:18:02. > :18:06.'Unfortunately, one cannot live on cakes alone.

:18:06. > :18:16.'When Parisians want some fish, they head to the markets like Marche Rue Gros.

:18:16. > :18:21.

:18:21. > :18:24.'So, time to cook it using a classic French technique.'

:18:24. > :18:29.I'm going to make a trout in a parcel, en papillote,

:18:29. > :18:32.We'll start off by making our little marinade. Zest half a lemon.

:18:32. > :18:34.You can use any kind of fish you like.

:18:34. > :18:37.I use trout because it's a beautiful fish. It's got a lot of flavour.

:18:37. > :18:39.It's an oily fish, so it's very good for you.

:18:39. > :18:41.Half a teaspoon of salt, a couple of generous pinches, pepper...

:18:41. > :18:45.And a good glug of olive oil.

:18:45. > :18:55.I'm going to make my paper parcel.

:18:55. > :18:56.

:18:56. > :18:58.The fish goes in. Now I'm going to use my marinade.

:18:58. > :18:59.'A quick rub outside and in gives the fish a beautiful citrus flavour.'

:18:59. > :19:01.Don't be afraid to get your hands messy. It's more fun.

:19:01. > :19:03.I've par-boiled some baby potatoes.

:19:03. > :19:06.Just slice them in big slices.

:19:07. > :19:11.What the potatoes do is they soak up some of the juices.

:19:11. > :19:13.Fennel...

:19:13. > :19:18.I just want half. I'm just going to take the not so nice bit off.

:19:18. > :19:19.You just thinly slice it.

:19:19. > :19:23.The lovely aniseed flavour from the fennel mixed with the lemon is just going to be really yummy.

:19:23. > :19:26.If you don't want to use fennel, you could use leeks.

:19:26. > :19:34.You could use red onions because they're not too strong.

:19:34. > :19:36.A bit of string to tie my ends and a pair of scissors.

:19:36. > :19:45.Whether you're using paper or aluminium foil, make sure you seal it properly, so fold over the top.

:19:45. > :19:47.'This technique can be tricky to get right,

:19:47. > :19:52.'but if you do, the end product should look like a sweet.'

:19:52. > :19:54.OK, the parcel is nicely sealed.

:19:54. > :20:01.And that's going to probably take 15, 20 minutes.

:20:01. > :20:03.Let's have a look at our papillote.- It certainly smells delicious.

:20:03. > :20:11.I can smell the lovely lemon flavours and the fennel, so let's have a look.

:20:11. > :20:12.Look at that!

:20:13. > :20:15.So we've still got the lovely juices in there.

:20:15. > :20:18.A squeeze of lemon on top.

:20:18. > :20:24.It's just missing a big dollop of really creamy creme fraiche.

:20:24. > :20:29.That's optional. What you look for with the fish being cooked the flesh should be opaque.

:20:29. > :20:33.If you have a look... You can just peel the skin off like that

:20:33. > :20:38.and if you look, you can just flake away.

:20:38. > :20:43.'A classic French supper that would traditionally be served with a fresh green salad.'

:20:43. > :20:47.Hmm! Perfectly cooked.

:20:47. > :20:57.'The best things really do come in small packages.'

:20:57. > :21:02.

:21:02. > :21:02.Right

:21:02. > :21:04.Right it

:21:04. > :21:08.Right it is

:21:08. > :21:13.Right it is that time of the show to see if Matthew is facing food

:21:13. > :21:16.heaven or fell. Food heaven is fried chicken. We all know that one.

:21:16. > :21:22.The food hell is broccoli and prawns.

:21:22. > :21:28.I am not interested at all. Don't worry. It is a white-wash.

:21:28. > :21:34.You got the chicken. Easy, easy. So, the breadcrumbs for the chicken. In

:21:34. > :21:44.here is a secret recipe of garlic, garlic salt. Black pepper, cayenne.

:21:44. > :21:48.

:21:48. > :21:53.You can put or Ghana, -- oregano and thyme in here.

:21:53. > :21:59.Now the chicken that is going to be covered by the breadcrumbs.

:21:59. > :22:03.Can you write this down for me after? I can write it after for you.

:22:03. > :22:09.No problem. I won't be able to make it, but ill

:22:09. > :22:17.will have a go. Now, the chicken, this is breast or

:22:17. > :22:21.thighs cut into decent-sized pieces. Roll them in the egg and take them

:22:21. > :22:25.to the breadcrumbs. When this came through that you liked fried

:22:25. > :22:30.chicken, I had been in America in the summer working over there. They

:22:30. > :22:37.had fried chicken, which is obviously a great dish, but they

:22:37. > :22:41.have it, I went to visit the Amish community. I met a great guy called

:22:41. > :22:48.Steve who basically cooked me fried chicken.

:22:48. > :22:52.It was basically whole chicken that they put in a fryer. That was it.

:22:52. > :22:59.The easiest recipe ever. They coated it in the breadcrumbs and

:22:59. > :23:08.chucked it in the fryer, but we coat this and pop it in the fryer.

:23:08. > :23:12.So cook this gently. The idea is that it takes about five minutes.

:23:12. > :23:15.Gennaro has the potatoes on. They Gennaro has the potatoes on. They

:23:15. > :23:20.should be cooked in five minutes. When I was over there in America,

:23:20. > :23:25.basically you have chicken and sliced potatoes that you have with

:23:25. > :23:32.this, but it was fantastic. A really, really simple dish.

:23:32. > :23:37.They made their oin bread. Of course, the Amish love bread,

:23:37. > :23:42.but it is the making that is important. It symbolises much of

:23:42. > :23:49.their culture. So we have a simple bread dough here. This has yeast,

:23:49. > :23:57.salt, a little bit of oil and strong broad flour. The secret of

:23:57. > :24:02.bread dough is to knead like Will is doing, but to keep it soft. When

:24:02. > :24:09.it is too firm it is drying out in the oven.

:24:09. > :24:14.Don't be afraid if it is loose. This has been proving. It has the

:24:14. > :24:19.yeast in it. It has doubled in size. The texture of this. This is

:24:19. > :24:23.important. Look at the texture. You would not think that would make a

:24:24. > :24:33.bread dough, but when Will roll it is out, the secret is not to add

:24:33. > :24:40.too much flour. Keep it soft. Is this a little bit...? You are

:24:40. > :24:44.going way too ahead of me. OK with potatoes? I can just about

:24:44. > :24:49.fry potatoes. Now, this is garlic, butter,

:24:49. > :24:59.parsley. That gets mixed together. You need your energy. You have two

:24:59. > :24:59.

:24:59. > :25:04.shows today? E I -- I. Have I have had a glass of wine as well.

:25:04. > :25:09.It will be fun. I've been watching him, it's a

:25:09. > :25:12.bottle-and-a-half! Now we take the butter... Regular viewers to the

:25:12. > :25:17.show will know this is my favourite bit.

:25:17. > :25:21.Not shy with the butter. You can't be, especially coming

:25:21. > :25:31.from where we are from? That is right.

:25:31. > :25:31.

:25:31. > :25:39.You did a film you had to buck out? I did. I did a film with the Leeds

:25:39. > :25:45.Rhinos. The coach put me on a diet regime. That was a lot of broccoli.

:25:45. > :25:49.This was a tough time. They say that the darker the

:25:49. > :25:54.vegetable, the better it is for you, but I struggled with that one.

:25:54. > :25:59.Your mum tried to teach you to eat veg, like a lot of youngsters, but

:25:59. > :26:04.you never liked it back then? have never liked it at all. I have

:26:04. > :26:09.always been guilty about it. My mum did everything. She was at the end

:26:09. > :26:13.of her tether to have me something healthy. She went to the

:26:13. > :26:19.supermarket once. As a last resort bought vegetables that were

:26:19. > :26:23.supposed to be more appealing to youngsters. They were chocolate-

:26:23. > :26:31.covered peas and cheese and tomato flavoured broccoli.

:26:31. > :26:36.You have to speak proper English with me.

:26:36. > :26:41.You understand what I mean?! Now, the bread. Before you prove it,

:26:41. > :26:49.score it over the top. The secret of bread it is like when you make

:26:49. > :26:54.the pizza. A really hot oven. Really, really hot oven.

:26:54. > :27:04.You want it as hot as it will go, durs it with flour. Then we can

:27:04. > :27:06.

:27:06. > :27:12.take a few slices of that. The potatoes are ready? You taste

:27:12. > :27:17.one and tell me? A bit crunchy, but they are OK.

:27:17. > :27:23.They have to be crunchy. And here is your fried chicken. The

:27:23. > :27:30.great thing about this, I mean when I had it over there. I was at a

:27:30. > :27:36.cafe bar. I had a big bowl of this stuff to the table.

:27:36. > :27:40.You just pile it all on. Take the garlic butter like that...

:27:40. > :27:49.Over the top. Nice and healthy.

:27:49. > :27:52.Yeah, well, it is fried chicken. Then this is the healthy bit...

:27:52. > :27:59.Amalfi lemon.. Done.

:27:59. > :28:03.Dive into that. Get some knives and forks. To go with this, Peter has

:28:03. > :28:09.chosen sis is Sicilian Red. It must be one of the cheapst wines we have

:28:09. > :28:18.ever had on Saturday Kitchen. That is �3.68. We paid Gennaro an

:28:18. > :28:23.extreme amount of money to turn up and come on to the show! Dive into

:28:23. > :28:28.that. Basically cook it for four or five minutes. You can mix the

:28:28. > :28:38.spices, but have it with the lemon over the top. You have 15 seconds

:28:38. > :28:48.left. You better try it. Where are you going this afternoon?

:28:48. > :28:48.

:28:48. > :28:51.The Duchess Theatre. It is on for how long? All week.

:28:51. > :28:53.Well, that's all from us today on Saturday Kitchen Live. Great.

:28:53. > :28:56.Thanks to Will Holland, Gennaro Contaldo and Matthew Lewis. Cheers