:00:12. > :00:16.Good morning. Well done Sebastian Vettel, he's done it again, but now
:00:16. > :00:26.it's time to put food into pole position. It's Saturday Kitchen
:00:26. > :00:40.
:00:40. > :00:48.Welcome to the show. Cooking with me live are two top chefs. First, a
:00:48. > :00:57.woman who is making her restaurant the mod erp pantry, one of the
:00:57. > :01:01.hottest -- the MOT earn pen tri, -- The Modern Pantry, one of the
:01:01. > :01:11.hottest restaurants in London, it is Anna Hansen and also Stuart
:01:11. > :01:12.
:01:12. > :01:19.Gillies. On the menu? A complicated steak and chips. The chips, you are
:01:19. > :01:29.making it with what? Besan, chickpea flour. It is like a wet
:01:29. > :01:33.
:01:33. > :01:40.pollen that. The cut of meat? Hanger stake. -- steak. I'm doing
:01:40. > :01:47.grilled pues San and a chimichurri sauce, which -- poussin and a
:01:47. > :01:51.chimichurri sauce with walnuts. little spice in there. A little
:01:51. > :01:58.kick. Two tasty dishes to look forward to. We have a line-up of
:01:58. > :02:04.great films. Now, today's special guest standard in one of the
:02:04. > :02:08.funniest comedy series called The Thick Of It and he's a passionate
:02:08. > :02:14.beekeeper apparently. It is Chris Addison. I've done my research
:02:14. > :02:20.have. You want to talk about the beekeeping, but it's like the new
:02:20. > :02:27.rock'n'roll now? Food was the new rock'n'roll. I thought it was.
:02:27. > :02:32.that what you were told? Yes. It is really, because you are on tour and
:02:32. > :02:37.sell out arenas. You would love to. That would be something and then
:02:37. > :02:44.not turn up. You could walk around. It is great what has happened.
:02:45. > :02:49.yeah. It's in the last five years. I think it's Live at the Apollo.
:02:49. > :02:54.Michael pulled comedy through into that huge thing and there are
:02:54. > :03:03.playing the O2 most weekends, it seems to me. You are here to eat.
:03:03. > :03:08.Yeah. Get the energy to do that. The menus will have hell or heaven.
:03:08. > :03:17.Now, there is no phone-in so it's up to the studio guests. I have to
:03:17. > :03:27.be extra nice. I like all of you. Heaven? Langoustine, big, great,
:03:27. > :03:28.
:03:28. > :03:32.big juicy prawns. That is mine too. Could you fix it? I love it.
:03:32. > :03:37.absolutely love. We go on holiday to lime Regis and there is a
:03:37. > :03:44.fantastic fish shop and you buy the freshest there. Cook them, split
:03:44. > :03:49.them apart and eat them with garlic. Perfect. Langoustines. Hell?
:03:49. > :03:53.Cauliflower. I - in things lovely, in India food, lovely, but on its
:03:53. > :03:59.own, when someone has put it in a pan and it's given up. It's the
:03:59. > :04:08.veming on the plate going, "Oh, -- the vegetable on the plate going,
:04:08. > :04:12."Oh, right." For heaven, a langoustine and salmon tart. Layer
:04:12. > :04:18.them with puff pastry and spinach and make a creamy salmon mousse and
:04:18. > :04:23.sauce made out of the shells. That's what it looks like. It could
:04:23. > :04:29.be hell, cauliflower, it is blanked and blitzed with cream and butter
:04:29. > :04:39.and served smooth with a steamed plaice fillet and likely vinegared
:04:39. > :04:44.
:04:44. > :04:52.turnips. Sell it to me, James! is the posh name. We also have two
:04:52. > :04:57.viewers. Vicky, you are one -- the one who wrote in. Who did you
:04:57. > :05:02.bring? My mum, Irene. You did a shoulder of lamb? We dug a hole and
:05:03. > :05:11.buried it and covered it in hot coals and dug it up and ate it.
:05:11. > :05:21.was dead when you buried it? Yeah! Irene, you have a message to your
:05:21. > :05:28.son in auf. I do. Hello, Michael. - - son in Afghanistan. I do. Hello
:05:28. > :05:35.Mike afplt we are looking forward to your R -- hello Michael. We are
:05:35. > :05:40.looking forward to your R and R. Stay safe. We all love you. Let's
:05:40. > :05:46.get cooking. First at the hobs is the woman behind The Modern Pantry,
:05:46. > :05:55.Anna Hansen. Great to have you here. What is on the menu? Right, so,
:05:55. > :06:02.steak and chips. You want me to get started. Start making the chips.
:06:02. > :06:12.You have tumeric and ginger, which I would like ground. Minced.
:06:12. > :06:12.
:06:12. > :06:17.Grated? Yes. I have got chickpea flour. It's known as besan too.
:06:17. > :06:23.It's an idea that came to me and it's based on south-western French
:06:23. > :06:30.dishes. It is boiled up chickpea flour and seasoned, fried and then
:06:30. > :06:35.seasoned and that is it, but I've added an Indian twist to it, with -
:06:35. > :06:43.This is fresh tumeric. Yeah. It is great. It stains your fingers. It
:06:43. > :06:47.looks like you smoke about 50 a day. Notice she has given me this to do?
:06:47. > :06:57.Exactly. Where has the idea of this style come from? Because you travel
:06:57. > :07:04.
:07:05. > :07:14.a lot? It's a combination. The New Zealandian background. -- the New
:07:14. > :07:18.Zealandan background. I like variety and I get quite quite bored.
:07:18. > :07:23.You have quite a lot of countries near? Do you take influences? Is
:07:23. > :07:26.that the key? Absolutely. We pretty much have every nationality
:07:26. > :07:31.represented there and everyone comes with their own influences and
:07:31. > :07:35.foods and so on, so we just lap it up. Also, we travel a lot and I
:07:35. > :07:41.think that is a big thing. They go abroad and come back with amazing
:07:41. > :07:47.ideas and do their own version at home. You trained with Peter
:07:47. > :07:55.Gordon? Yes. My mentor. Incredible. He's famous for food like this?
:07:55. > :08:02.is. That's what he does. He's a genius at it. What was called back
:08:02. > :08:11.in ten years ago, fusion food, wasn't it, real sni Quick.
:08:11. > :08:14.really? Quick. I think a lot of people think badly about it, but
:08:14. > :08:20.when you think about it, it's what we are all doing and modern British
:08:20. > :08:25.is more and more fusion, isn't it? Everyone is doing it. People
:08:25. > :08:31.experiment with more and more. Sometimes it's overdone? Well, but
:08:31. > :08:35.I think it's like any food, it can be done well or badly. I've had
:08:35. > :08:39.pretty poor French and Italian meals and what you have. In the
:08:39. > :08:45.hands of the right person, it's a great thing. Fortunately, today, I
:08:45. > :08:52.am that right person! LAUGHTER
:08:52. > :08:57.I'm not arguing! I'm just pouring this in. It's similar to making
:08:57. > :09:06.pollen that. It goes lumpy quite quickly so you need to stair it.
:09:06. > :09:16.This tray has been in the freezer. Lightly oiled. Pollenta and the
:09:16. > :09:25.
:09:25. > :09:31.black onion seeds or whatever you call it. We have cumin, fresh curry
:09:31. > :09:37.and this will thicken up very, very fast. Tell us about this steak.
:09:37. > :09:42.This is anglaise steak. They call it hanger in America or skirt steak
:09:42. > :09:45.and it is really beautiful cut of meat. Super tasty, because it is
:09:45. > :09:55.too bits that hang together and it is covering the diaphragm that is
:09:55. > :09:55.
:09:55. > :10:03.on the cow, which is over all of the off al. English offal. It is
:10:04. > :10:09.really -- or ffal. It is really a great taste. It is like unlike the
:10:09. > :10:16.conventional steaks. This one you took it quickly. Super, super, rare.
:10:16. > :10:21.Is that it now? A little more. Come on. Work it. You don't have to go
:10:21. > :10:31.to the gym. I don't go anyway, love. Can't you tell? I thought you were
:10:31. > :10:37.
:10:37. > :10:47.looking pretty fit. Easy now! is it. As you can see, it's pretty
:10:47. > :10:47.
:10:47. > :10:57.porridge-like. Flatten it out. my fingers? Your bare hands. It's
:10:57. > :10:58.
:10:58. > :11:05.boiling hot. Come on! Put some of this on. A bit of dust really
:11:05. > :11:09.helps? It makes a difference. I'm moving on with the marinade. I'll
:11:09. > :11:14.let you carry on burning your fingers. There is miso in here.
:11:14. > :11:22.This is something I learnt years ago. I think it's a Nobu seasoning
:11:22. > :11:28.thing. It's what they put on black cod. It is white miso, which has
:11:28. > :11:33.been cooked up with sugar, mirren and saki and you dissolve it
:11:33. > :11:41.together and you end up with this. What has happened to the waters can
:11:41. > :11:49.cress? I had an accident. -- what happened to the watercress? I had
:11:49. > :11:56.an accident. You could chop me a garlic. I like the way he's doing
:11:56. > :12:01.all the work. This is how I run my kitchen. Chop, chop. We have a
:12:01. > :12:08.little bit of thyme and so the other thing I am putting in here is
:12:08. > :12:15.tamarind. You have the salty and sweet of the miso and then the
:12:15. > :12:22.sourness of the tamarind. It works well with offal. It comes like that.
:12:22. > :12:27.Yeah. That is the best way to buy it too. You can buy it already in a
:12:27. > :12:33.pulp or the fluid form, but it's no good. You just put that in hot
:12:33. > :12:39.water? Yes and then pass it through a sieve. This is it. This doesn't
:12:39. > :12:49.need much trimming. Just a little cleaning up. Put that in the
:12:49. > :12:58.
:12:59. > :13:07.marinade. Maybe another 30 seconds! Bit late now, isn't it? Before you
:13:08. > :13:14.start cutting. Tell us about the book, then! The Modern Pantry cook
:13:15. > :13:19.book. It's about ingredients that are in the modern-day pantry,
:13:19. > :13:25.especially when you are living in London. Besan and using different
:13:25. > :13:33.meats and curry leaves and miso, like den miso or tamarind, instead
:13:33. > :13:43.of thinking about it in terms of savoury, or doing a desert. --
:13:43. > :13:45.
:13:45. > :13:55.dessert. You can find all the recipes, along with all the others
:13:55. > :13:55.
:13:55. > :14:04.from today's show on the website. Chips? Big chips? Yep. If you can
:14:04. > :14:09.make sure they are dusted a bit more with pollen -- pollenta.
:14:10. > :14:17.never seen you work so hard in all these years. Thank you. Chips done.
:14:17. > :14:22.Steak? You don't want to put it in too hot a pan. That is it. There is
:14:22. > :14:30.is so much sugar. Over a high heat it caramelises too hot. Moderate to
:14:30. > :14:37.high and that will do it. As you can see t is going on -- as you can
:14:37. > :14:47.see, it is going too golden on this side. Rare is preferrable. Anything
:14:47. > :14:50.
:14:50. > :14:57.more than that and it becomes like leather. The French just take the
:14:57. > :15:06.hooves off and walk it past the kitchen! A dressing? Yes, please.
:15:06. > :15:16.Do you want me to do something? That is pomegranate monthly lass
:15:16. > :15:22.
:15:22. > :15:27.success. -- molasses. I'm doing all the cooking here! I haven't got
:15:27. > :15:37.time to go over there and get a fork. Give it a quick mix. This is
:15:37. > :15:42.
:15:42. > :15:47.great. You concentrate on the beef. It's done. The other very important
:15:47. > :15:52.thing about this cut of beef, seriously, is that you need to rest
:15:52. > :16:01.it properly, because it has a loose grain and you are serving it super-
:16:01. > :16:11.rare, so it has to have plenty of time to get to relax. You take the
:16:11. > :16:14.
:16:14. > :16:22.salad over there. I want it back. Every to you. In the dressing?
:16:22. > :16:30.and pomegranate molasses. Those people with HDTVs are going to
:16:30. > :16:33.wonder what that is? That is how you have it. Cut it against the
:16:33. > :16:43.grain, although in America they cut it with the grain, but for me you
:16:43. > :16:47.
:16:47. > :16:57.need to cut against, because it is so coarse. This is tamarind Mahon
:16:57. > :17:02.
:17:02. > :17:12.nated hanger stake with besan chips and watercress. Thank you for that.
:17:12. > :17:12.
:17:12. > :17:17.Steak and chips the modern way. had to stand still and not do very
:17:17. > :17:25.much so he could. He was all over the place. That is amazing. It is
:17:25. > :17:32.incredibly tender. I know how you don't mention the chips, which I
:17:32. > :17:35.spent most of the eight minutes. The chips could have done with 30
:17:36. > :17:44.seconds more. Peter Richards is in Berkshire. I wonder what he chose
:17:44. > :17:48.to go with the steak. I'm here in the ruins of Reading Abbey and I'm
:17:48. > :17:58.near the high street, where I some fantastic wines lined up for
:17:58. > :18:03.today's dishes. Anna's dish is a modern fusion take on steak and
:18:03. > :18:08.chips. If you are doing a classic version of the dish you might go
:18:08. > :18:11.for a traditional red, but because of the fragrant flavours, we need
:18:11. > :18:17.something richer and if you are looking for that style of wine,
:18:17. > :18:27.then the south of literally is the place to look. This is the Torre
:18:27. > :18:28.
:18:28. > :18:31.Del Falco Nerro Di Troia. You get ripe, but food-friendly savoury
:18:31. > :18:38.smells. This one smells of flowers and herbs and that will pick up on
:18:38. > :18:47.the coriander and watercress. There is lots of juicy acidity in there,
:18:47. > :18:57.which will wash down the rich meat and pick up on the pomgranite
:18:57. > :19:06.dressing. What a beautiful dish to do this with. You tried that for
:19:06. > :19:11.the first time, steak like this? Nice! What do you reckon to the
:19:11. > :19:16.wine? I think it's a perfect match. It brings out the spices and
:19:16. > :19:21.everything. Loads of flavours going on there, Stuart. Quite spicy, the
:19:21. > :19:27.chips. Great combination. Happy with that? I'm really happy. I love
:19:27. > :19:33.rare meat. That is just perfect. I have never had that cut before.
:19:33. > :19:40.don't get it from the supermarket. Butchers will get it for you.
:19:40. > :19:47.nothing you will find in Londis. Later on Stuart has something very
:19:47. > :19:57.tasty for us. Now, we'll catch up with Rick Stein and he's on his
:19:57. > :20:00.
:20:00. > :20:07.'In Cornwall, it's not good to 'But I'm torn. The Spanish love fish-
:20:07. > :20:12.They were the best fish in the market.
:20:12. > :20:19.Filming on location, we go down to the market and say, "What looks good today?"
:20:19. > :20:25.That's how it happens. That's howfish cookery should always happen.
:20:25. > :20:30.You buy the best stuff at the market-and build your recipe around that.
:20:30. > :20:37.We start with this casuelo di barro,- a terracotta pot typical of this part of Spain.
:20:37. > :20:41.I've got some lovely olive oil -it smells brilliant - smoking hot.
:20:41. > :20:46.I'll put the onions in first.
:20:46. > :20:51.What I'm going to do is a very typical baked hake dish, called just Galician hake.
:20:51. > :20:56.The joke is, I've had it, I don't know, six times now.
:20:56. > :21:02.Every time, it's different! You never know just what's in Galician hake,
:21:02. > :21:05.except pimenton
:21:05. > :21:10.or paprika - that's the Hungarian name. It's dried red pepper.
:21:10. > :21:17.Do make sure you get a fresh, sweetone, slightly smoky flavour. Some of-the old ones just taste like dust.
:21:17. > :21:24.OK. Now, the next really important ingredient is chorizo, and that's a dried, cured pork sausage
:21:24. > :21:30.with pimenton, chilli and garlic -SUCH a distinctive flavour of Spain.
:21:30. > :21:36.Nothing like it with potato, or with chick peas or lentils.
:21:36. > :21:41.Stir them around. The otheringredient you get in this dish...
:21:41. > :21:48.These are very, very special to this-area. They're peppers from Padrom, about 20 miles down the road.
:21:48. > :21:54.The great thing about them is you cook them whole, so bung them in.
:21:54. > :21:58.About one in 10 of the peppers... They taste like green bell peppers,
:21:58. > :22:03.but they're a bit sweeter and more interesting.
:22:03. > :22:09.But about every tenth pepperis as hot as a Mexican chilli. It's a bit like pepper Russian roulette!
:22:09. > :22:15.About every tenth one, you just go"BANG!" and it's a bit overpowering.
:22:15. > :22:21.So I've put them in whole, so nobody- knows. It's a bit of a joke.
:22:21. > :22:28.Next, in go lots of potatoes.I'll fry them off a bit...in here. That looks like a lot, but...
:22:28. > :22:33.PAN LID CLATTERS Sorry! Sorry!
:22:33. > :22:38.I always was a clumsy fool in the kitchen!
:22:38. > :22:43.Turn them over in this already verynicely coloured and flavoured oil.
:22:43. > :22:49.Now I'll add a little bit of this wine that's special to this area,
:22:49. > :22:53.called Albarino. Galicia's not THAT well-known.
:22:53. > :22:58.To have a wine like this in an area that's not well-known is fantastic.
:22:58. > :23:02.You know when you go on holiday -three fluid ounces, incidentally -
:23:02. > :23:08.you have a fantastic wine and say, "I'll take crates of this back!"?
:23:08. > :23:13.You come home and invite friendsround. You say, "I've got this great-wine" - especially southern France -
:23:13. > :23:19."Come round and try it." Everybody says, "Yeah? Well?"
:23:19. > :23:26.This, I promise, is lovely. It's got-a sort of appley, floral taste and really tart, as befits a cold area.
:23:26. > :23:33.A bit like Cornwall, only a bit hotter. So, Albarino.
:23:33. > :23:37.I'll just add a little bit of water.- Not too much - about half a pint.
:23:37. > :23:42.Plenty of salt. Leave that to cook for about 10 minutes.
:23:42. > :23:49.So now, just to cut the hake up.I'm cutting them into fairly thick steaks, about two inches thick.
:23:49. > :23:54.I've done something which doesn'thappen in most Galician hake dishes.
:23:54. > :23:58.I want to cook the hake on TOP of the stew
:23:58. > :24:03.and let it cook in the steamcoming up from that paprika, potato and chorizo stew.
:24:04. > :24:09.That'll take about another seven minutes to steam through.
:24:09. > :24:17.Look at the lovely contrast betweenthe fish and the paprika potatoes.
:24:17. > :24:24.You don't always have to put delicate fish like hake with delicate flavours.
:24:24. > :24:31.I mean, I got the idea of that from India, really, because, you know, fish curries are just like that.
:24:31. > :24:36.And I suppose this is my Spanishanswer to a fish curry, particularly-with these Russian roulette peppers!
:24:36. > :24:39.I'm still alive!
:24:40. > :24:49.'When I first tried octopus,I thought, "No. That's not for me." The Greeks, the Spanish - fine.
:24:50. > :24:58.
:24:58. > :24:59.That
:24:59. > :24:59.That looked
:24:59. > :25:02.That looked delicious.
:25:02. > :25:08.That looked delicious. There are some great ingredients in Spain
:25:08. > :25:14.from peppers to pork to fish. Some of the world's best selection. I
:25:15. > :25:21.picked oranges. Valencia oranges are slightly smaller and they are
:25:21. > :25:29.the best. We have almonds as well, which Spain is well known for. I am
:25:29. > :25:34.going to do a boiled orange, almond sake. You boil the oranges for a
:25:34. > :25:39.water -- about an hour in water. We take 450 grammes of orange. They
:25:39. > :25:44.soak in a different amount of water, so you want 450 grammes roughly.
:25:44. > :25:50.That is that. All we do is take this, one of the easiest recipes
:25:50. > :25:58.you'll make. Throw the whole lot in. Sugar, almonds and there's no flour
:25:58. > :26:03.and six eggs. There is no butter. There is cream later. I give with
:26:03. > :26:10.one hand and take with another. There is plenty of cream. All we do
:26:11. > :26:17.is blitz this up and that's it. You basically stick it in a lined cake
:26:17. > :26:23.tin, which is this is. You cook it in the often. That's the orange
:26:23. > :26:28.cake. That was easy this week. Carry on. Nobody's noticed that.
:26:28. > :26:33.That's fine! It was going so well. You pour that straight in. No fancy
:26:33. > :26:38.chips or hanger steak in this one. Very rarely - I know you're known
:26:38. > :26:45.as a baker, but I don't imagine you use steak or chips in your cakes,
:26:45. > :26:49.much, I hope. It has been known. A few almonds there and then in the
:26:49. > :26:54.often. You first studied English literature at university? I did.
:26:54. > :26:59.What made you get into standup when you were doing that? What can you
:26:59. > :27:02.do with English literature? I got into it because I was bored. That
:27:02. > :27:06.is the truth. No-one tells you about that year after university
:27:06. > :27:10.when all of the things that you can do in the union like putting on
:27:10. > :27:14.plays, you can't do that any more and I wanted to do something
:27:14. > :27:20.creative and I can't play an instrument or draw or do anything
:27:20. > :27:23.like that. The simplest thing you can do is just standup, because
:27:23. > :27:28.someone else organises everything and you pitch up with words. I know
:27:28. > :27:33.people find the idea terrifying. is, because there's no set and no
:27:33. > :27:39.pan you can go to, just you. Although, who is to say that
:27:39. > :27:44.cooking comedy won't be the next big thing?! It has been known on
:27:44. > :27:48.this show! There was a lot of slapstick earlier. It is quite
:27:49. > :27:52.nerve racking. To begin with. You have got to find a way through that.
:27:52. > :27:56.Some gigs are still so. What is the worse for you if you could pick
:27:56. > :28:02.anything that you have done? first one. The very first one that
:28:02. > :28:06.I did was in a pub in Manchester and it was an open mic night and I
:28:06. > :28:10.turned up way ahead of everyone else and the next people through
:28:10. > :28:16.the door were Caroline Ahern and her then husband, Peter Hook, who
:28:16. > :28:24.is the bassist in New Order. It was terrifying. All I can remember of
:28:24. > :28:28.that gig was Peter Hook's face. He was looking at me like that all the
:28:28. > :28:32.way through. It was absolutely horrendous. Dave Gorman was in the
:28:32. > :28:41.audience and he said it's a rubbish crowd, you should try again. I
:28:41. > :28:45.wouldn't have done it if he hadn't done that. There's nothing to say I
:28:45. > :28:50.wouldn't have gone, no I'm too much of a showoff to let this lie. It
:28:50. > :28:56.was awful that first one. A lot go into writing and you went to write
:28:56. > :29:05.for radio? I have written a few shows for the radio. I wrote a
:29:05. > :29:11.couple and then I did one with another couple of writers. It was a
:29:11. > :29:15.plit -- political comedy. In the old days it was telling jokes, but
:29:15. > :29:20.now one of the main things is you have to have your own material.
:29:20. > :29:24.There is a lot of writing. That is the hard bit. People think it's
:29:24. > :29:30.tough on stage, but we are showoffs. The hard bit is sitting in a room
:29:30. > :29:34.thinking, "What is funny?". When you look at your career a lot is to
:29:34. > :29:39.do with politics and you did several series and another one
:29:39. > :29:45.coming up shortly and you have done the movie which was nominated for
:29:45. > :29:51.an Oscar, but there is a lot of politics. Is that easy? One of the
:29:51. > :29:55.weirdest things. I don't write that show, but one of the things that we
:29:55. > :29:59.found with The Thick Of It is that it's not just easy to find stories,
:29:59. > :30:04.particularly now that people like the show and they want to give us
:30:04. > :30:08.the stories, but also -- is that how it happens? There is a little
:30:08. > :30:17.bit of people saying that, but often we have found we have made
:30:17. > :30:22.something up and then it's happens. It's bound to happen in politics?
:30:22. > :30:24.This is so ridiculous that this is clearly a massive exaggeration for
:30:24. > :30:29.comic purposes and then someone rings Up The Junction and says,
:30:29. > :30:39."How did you know?". You were about to set off on tour? Yeah. Next
:30:39. > :30:42.
:30:42. > :30:48.couple of weeks? Yes. Starts on 16th. It's a big tour? I thought
:30:48. > :30:53.that. Then I was talking to Dara and his tours are like 150 dates
:30:53. > :30:58.and stuff, and I thought how can you do that? It's insane. It is
:30:58. > :31:01.long. It is quite long if you've got family to sort of take around,
:31:01. > :31:06.but the touring bit, once I've got the show I don't mind that bit and
:31:06. > :31:10.I like going around and the travel, but it's the bit where you are
:31:10. > :31:16.writing the stuff, that's when it is hard. It helps when you are on
:31:16. > :31:20.the tour because you can get a DVD out ready for Christmas? That's
:31:20. > :31:27.right and coincidently, I have. That's from the last tour. It comes
:31:27. > :31:30.out for Christmas. That is out on 14th November. We filmed it ages
:31:31. > :31:35.ago, so I've forgotten it. I don't want to watch it, in case I don't
:31:35. > :31:45.like it. I have watched it and it's good. Thank you very much. You are
:31:45. > :31:47.
:31:47. > :31:57.very kind. We have got basil here. I love it. Basil in deserts, it --
:31:57. > :32:00.
:32:00. > :32:08.dess rerbgs ts -- desserts, it tastes so good. It is whipped cream
:32:08. > :32:13.and vanilla and basil. Best of luck on the tour. Thank you. Tastes good.
:32:13. > :32:17.What will I be cooking heaven, langoustine? I will remove the
:32:17. > :32:21.shells and there will be puff pastry and salmon mousse and sliced
:32:21. > :32:27.and served with a sauce made from all the shells or the hell,
:32:27. > :32:34.cauliflower. It is blancheed and blitzed with cream and butter.
:32:34. > :32:43.Served with plaice and a few pickled turnips and crab meat on
:32:43. > :32:51.the top. It's up to us to decide here which one he'll get. Anna?
:32:51. > :32:56.Heaven. Hell. Sorry. You have to wait until the end of the show.
:32:56. > :33:06.Right, it's time to find out whether Tyne Warner thinks we
:33:06. > :33:13.
:33:13. > :33:18.should all be eating right now. Britain's best organic pumpkin
:33:18. > :33:20.You live like you're going to die tomorrow, but you farm like you're going to live forever.
:33:20. > :33:23.You look after the soil because it's the future.
:33:23. > :33:28.Just over three months ago, the pumpkins seedlings burst through the ground.
:33:28. > :33:32.Now it's September and they're ready for harvest.
:33:32. > :33:35.It's immediate, just looking at this patch, that it's incredibly bountiful.
:33:36. > :33:38.Everything is kind of bursting with growth.
:33:38. > :33:41.There are all these fat babies lying around sucking everything up and it just looks prosperous.
:33:42. > :33:45.Yes, very proud of this. I'm surprised you're not fatter.
:33:45. > :33:49.Ha-ha! Too much work to do! Too much work to do.
:33:49. > :33:57.In fact, I've got so much stuffI'm thinking about cloning myself.
:33:57. > :33:59.The first two weeks of September are the busiest on Greg's farm.
:33:59. > :34:01.The pickers help bring in the harvest that can be as much as four tonnes.
:34:01. > :34:03.Look at this big, fat baby. What a beauty!
:34:03. > :34:06.Us Brits are waking up to the delights of pumpkin and squash, demand trebling
:34:06. > :34:10.in the past five years, and Greg grows a dozen different varieties to meet this growing appetite.
:34:10. > :34:19.Connecticut field pumpkin.
:34:19. > :34:20.What a colour!
:34:20. > :34:22.That's techno orange. Techno orange.
:34:22. > :34:24.These are the red onion squash.
:34:24. > :34:26.The smaller the fruit, the more tasty it is.
:34:26. > :34:27.They're vibrant little fellows.
:34:27. > :34:29.These are the blue hubbards.
:34:30. > :34:31.Yeah? A favourite of yours?
:34:31. > :34:33.Yes, these are the ones that I like the best.
:34:33. > :34:37.Really dark, sweet flavour. It bakes.
:34:37. > :34:47.People in offices, shops, that only have a limited amount of time for lunch,
:34:47. > :34:47.
:34:47. > :34:49.Stored correctly, they can last right through the winter.
:34:49. > :34:52.These will last for months. Yes. They're like nature's tinned good.
:34:52. > :34:57.The next step is to get the orders, to bag them, put them in the car
:34:57. > :34:59.I'm going to cook some of the bumper crop to make a delicious soup for Greg,
:34:59. > :35:01.his daughter Sarah and her husband.
:35:01. > :35:04.I'm making the same soup recipe with four different varieties so we can find out which is the tastiest.
:35:04. > :35:09.First, the one we all recognise.
:35:09. > :35:12.A regular, field pumpkin.
:35:13. > :35:17.My dad used to make this when I was- very small and it was very exciting
:35:17. > :35:20.because the pumpkin soup was put back into the shell.
:35:20. > :35:23.It was brought from the table and the top would be lifted and the steam would swirl up.
:35:23. > :35:25.It wasn't the eating that was so good, but the drama of it all.
:35:25. > :35:28.I just want to take the lid off the pumpkin.
:35:28. > :35:32.Be careful with the top because it'll be the lid later.
:35:32. > :35:38.Take out the seeds and then scrape out all of the pulp for the soup.
:35:38. > :35:41.Look at all this fantastic flesh.
:35:41. > :35:47.One onion. Nothing has to be done in any great refinement at this point.
:35:47. > :35:51.Pop a knob of butter in a pan. Then the onions in.
:35:51. > :35:53.Black pepper.
:35:53. > :35:57.A little grate of nutmeg.
:35:57. > :36:01.Small piece of cinnamon stick.
:36:01. > :36:07.Now for the pumpkin.
:36:07. > :36:10.There's so much moisture inside this pumpkin that we're just going to let it cook and cook.
:36:10. > :36:17.When the pumpkin is soft, add some rich chicken stock and salt
:36:17. > :36:20.and leave it to bubble away for half an hour.
:36:20. > :36:24.Now, that should be well and truly cooked. Now blend it.
:36:25. > :36:31.That's about as smooth as I'm going to get it.
:36:31. > :36:38.And the final ingredient - a good splash of medium sherry.
:36:38. > :36:44.Then put it back in the oven until you're ready to serve.
:36:44. > :36:48.Goodbye, sweet, regular field pumpkin.
:36:48. > :36:53.See you in...half an hour.
:36:53. > :36:57.Now I'm going to make the same recipe with all the others for our tasting.
:36:57. > :37:01.In this rainy weather, comforting soup should really hit the spot.
:37:01. > :37:03.Farm pumpkin soup.
:37:03. > :37:06.That's an amazing table to look at.
:37:06. > :37:11.That's all your wares.
:37:11. > :37:15.First up for tasting is the field pumpkin.
:37:15. > :37:18.Mmm, really nice.
:37:18. > :37:20.There's savoury-ness, but there's that extra tastebuds sensation.
:37:20. > :37:23.There's a hint of nutmeg in there.
:37:23. > :37:25.A hint of nutmeg.
:37:25. > :37:29.Next, it's Greg's favourite, the blue Hubbard.
:37:29. > :37:32.The Hubbard squash, in my opinion, has got the edge.
:37:32. > :37:36.It always has the edge. Mm.
:37:36. > :37:39.So, this is the red onion squash.
:37:39. > :37:42.That one is really pale.
:37:42. > :37:46.Which is the hot favourite?
:37:46. > :37:49.I'll go for... The blue one. ..this one first.
:37:49. > :37:51.That also is my favourite.
:37:51. > :37:53.So the red-onion squash wins the soup-taste test.
:37:53. > :37:56.Your pumpkins are really delicious.
:37:56. > :37:59.They've all got totally different properties.
:37:59. > :38:02.Come back any time, Val. Thank you very much.
:38:02. > :38:04.We always have weeds to pull!
:38:04. > :38:14.THEY LAUGH
:38:14. > :38:14.Now
:38:14. > :38:14.Now you
:38:14. > :38:20.Now you know
:38:20. > :38:24.Now you know what to do. Still to come, Chris will be facing heaven
:38:24. > :38:29.or hell. That is langoustine in a tart with salmon and a seafood
:38:30. > :38:34.sauce. Hell would be cauliflower and steamed plaice. Stuart, have
:38:34. > :38:39.you decided? Yep. Langoustine probably? Of course. Man. Cooking
:38:39. > :38:44.next is that man over there, who is running one of the world's biggest
:38:44. > :38:49.food empires. It is Mr Stuart Gillies. I'm surprised you have got
:38:49. > :38:55.time. Busy chap. I've always been so. Even more so. Three kids and
:38:55. > :39:01.everything else. Today we'll do a grilled baby chicken. Small is
:39:01. > :39:06.beautiful now. Well, you would say that. Small chicken and we grill
:39:06. > :39:11.this and then we make a little sauce, which is called chimichurri.
:39:11. > :39:14.It's something I came across in South America many years ago. It
:39:14. > :39:21.goes great with many meat actually, but it's particularly nice with
:39:21. > :39:27.chucken. It's very quick and simple and the kids love it. The dressing
:39:27. > :39:33.for the salad, we want mayonnaise and rape seed oil used. Yes, great
:39:33. > :39:43.fan of it. A great British ingredient. You don't need to use
:39:43. > :39:47.
:39:47. > :39:52.olive oil all the time. We are using fresh walnuts and they are
:39:52. > :39:57.soft and creamy and they put them into storage and they dry them out.
:39:58. > :40:04.We call them wet walnuts. remove the underside out of it?
:40:04. > :40:10.Take out the backbone. I have taken the wings off and we use them for
:40:10. > :40:15.another dish. We do this in tamarind sauce and fry them on top.
:40:15. > :40:25.That is in the Bread Street Kitchen. This is something very, very
:40:25. > :40:25.
:40:26. > :40:31.different for you guys. We put this in the often. You know what, - oh,
:40:31. > :40:40.the lemons. Thank you. Look at that. They caramelise while the chicken
:40:40. > :40:44.cooks. This is something new for you, you guys? When we -- as we
:40:44. > :40:49.were in the industry. 25 years and each year we keep evolving and the
:40:49. > :40:55.market evolves and people want new things, so when we are doing a
:40:55. > :40:58.venture we wanted to have more fun and really create something more
:40:58. > :41:02.about the experience. Anna and I were talking about the experience,
:41:02. > :41:09.not just turning up for the food and service, it's fun and event and
:41:09. > :41:12.theatre. Juggling or something like that? I do juggle. No, what people
:41:12. > :41:16.love is the whole theatre of cooking and people have always
:41:16. > :41:21.asked to have a tour, so we thought let's get rid of the walls and
:41:21. > :41:28.strip it back and have all the kitchen in the room. We'll have a
:41:28. > :41:32.raw bar and have the wood often. -- oven. In New York they do a lot of
:41:32. > :41:36.that? Exactly that. We wanted to bring the New York energy and
:41:36. > :41:42.atmosphere and mix it with East End London and London charm. That's
:41:42. > :41:46.what we have done. It's great, because it's all about the
:41:46. > :41:50.customers. It's not just about the food and drink. It's an interactive,
:41:50. > :41:58.noisy, buzzy experience. It's about the design and the room and the
:41:58. > :42:04.cocktails and music. It's great. Good fun. Have you been? Not yet.
:42:04. > :42:08.When does it open? We are open. know. It's been four weeks. It was
:42:08. > :42:18.low-key. We opened it and thought we would let it build. We didn't
:42:18. > :42:18.
:42:18. > :42:25.get an invite. No. Tell us about this sauce then. This is the
:42:25. > :42:30.chimichurri. Would you mind turning the chicken? I'll do it. No, it's
:42:30. > :42:39.all right. It's what I do in my job. I'll do it, because you probably
:42:39. > :42:49.can't reach! If you want any of the ingredients and recipes go to the
:42:49. > :42:51.
:42:51. > :42:57.website. You are so predictable. The dressing, it goes with in meat
:42:57. > :43:01.and what it is is chopped chillies and shallots and vinegar and rape
:43:01. > :43:11.seed oil and lots of herbs. You pour it over at the end. Rather
:43:11. > :43:13.
:43:13. > :43:18.than marinade. We leave it fresh and raw, so pure flavour. How are
:43:18. > :43:23.the wall noughts? So much easier to open the packet. Love all the food.
:43:23. > :43:27.It's there, because I've got three minutes. Chop all this up finely
:43:28. > :43:35.and then the chiingen is caramelising with the lemon. When
:43:35. > :43:38.you cook the lemon and the chicken it makes it sweeter. It seems to
:43:38. > :43:43.many when you have all the restaurants and they are all around
:43:43. > :43:48.the world, not just in the UK, you are good enough to let the chefs
:43:48. > :43:51.really decide. You keep control, but let them run free a little?
:43:51. > :43:55.years, we have had teams that have been cooking whether we are there
:43:55. > :43:59.or not. You always have teams. Anna has a team there and that's how we
:43:59. > :44:02.talk to the guests. That's how you breed talent because you esolve
:44:02. > :44:06.them and mentor them and you actually teach them. We have done
:44:06. > :44:13.that for years and now in my role it's just the same thing,
:44:13. > :44:16.developing teams. It's a young man's game. At our age - Cheers,
:44:16. > :44:19.Stuart! You need the young people with the energy and enthusiasm and
:44:19. > :44:23.they are there from the start of the day until the end and full of
:44:23. > :44:33.feather. The more you inspire them and the more they come back. What
:44:33. > :44:35.
:44:35. > :44:43.time do you go home? Depends on the day. I have three kids. You do a
:44:43. > :44:52.lot of running. Marathons? Training for a triathlon. Swimming, bike,
:44:52. > :45:02.running. Is it? You don't know what any of those words mean? I like the
:45:02. > :45:09.idea. You like watching it on telly. I bought a bike the other day.
:45:09. > :45:13.an electric one? It's a suspension bike thing. Is that the old ladies'
:45:13. > :45:23.model. It was downhill racing bike. That is the word that sold it for
:45:23. > :45:34.
:45:34. > :45:41.me. You have to get it up there in the first place. The chicken takes
:45:41. > :45:47.about 12 minutes. What else do we have? Honey? Yes, please. Creme
:45:47. > :45:51.fraiche and the mayonnaise base. Stilton in there? Yes. Chuck it in
:45:51. > :45:58.with the parsley and chop through the stems. The celery, so when you
:45:58. > :46:01.peel that, as I have taught you earlier on, you peel it in strands,
:46:01. > :46:05.because people don't eat it because they think it is strong, but if you
:46:05. > :46:15.do it thin it is light and you mix it with that and the blue cheese
:46:15. > :46:20.and nuts it is lovely. The honey work well? -- works well? It's like
:46:20. > :46:27.a little sweetness. You put all sorts in there? Yes. I made that
:46:27. > :46:35.up! I'm just adding to it. Make it up as you go along. You haven't
:46:35. > :46:45.done that for years. We have the poussin there. That is a little
:46:45. > :46:50.mayonnaise I have made in there. The chargrilling the lemon is
:46:50. > :46:58.fantastic? Yes, it intensifies the flavour. It makes it a little
:46:58. > :47:02.sweeter. You put the dressing straight on. Spread that over. It
:47:02. > :47:08.goes on at the end. That is the difference. You eat it with the
:47:08. > :47:14.chicken. Raw shallots? Yes and chillies and parsley and thyme. You
:47:14. > :47:22.can put coriander in there. Whatever you want. Your salad -
:47:22. > :47:31.lovely. Lovely colour. You put all the leaves in. Great flavour as
:47:31. > :47:41.well. Yes. Grilled baby chicken with chimichurri sauce, grilled
:47:41. > :47:42.
:47:42. > :47:51.lemon and celery and blue cheese and wall naught salad. Looks great.
:47:52. > :47:56.-- walnut sal land. Looks great. -- salad. Looks great. The great,
:47:56. > :48:00.little poussins are readily available. It's not hard to find
:48:00. > :48:06.them. You could do that with a whole chicken. Yep. Takes about 40
:48:06. > :48:16.minutes to cook. If you cook it on the bone it's more juicy. What do
:48:16. > :48:23.you reckon? It's that proper, proper good food? It's a lip-
:48:23. > :48:27.smacking dish. It is tasty. could get away with some game where
:48:27. > :48:34.you could do that as well. could do that with a little
:48:34. > :48:44.partridge. Even a grouse if you want. Quail they do a lot. I don't
:48:44. > :48:44.
:48:44. > :48:52.like celery. That was fantastic. It's on my food hell list. Really
:48:52. > :48:55.thin shards. If you want it a little more crispy, but it in cold
:48:55. > :49:00.water. Over now to Peter to see what wine he has chosen to go with
:49:00. > :49:06.this dish. There are loads of vibrant flavours on the plate with
:49:06. > :49:10.the poussin, so it's best to keep it simple on the wine front. For
:49:10. > :49:15.that combination of sturdy structure and subtle character that
:49:15. > :49:18.we need, there is one grape variety and that is Chenin Blanc. I have a
:49:18. > :49:28.gorgeous one here. It is the The Bernard Series Old Vine Chenin
:49:28. > :49:33.
:49:33. > :49:37.Blanc. You get richness and creaminess. It stands up to the
:49:37. > :49:43.blue cheese, but it's well balanced, which means it won't clash with the
:49:43. > :49:47.spicyness of the chimichurri. Under it all is the vibrant and natural
:49:47. > :49:52.acidity working along with the lemon. There is a counterpoint to
:49:52. > :50:02.the poussin. It's an amazing dish and here is a gorgeous, elegant
:50:02. > :50:04.
:50:04. > :50:08.wine to go with it. What do you reckon to the pine? -- wine? Lovely.
:50:08. > :50:14.Crisp and fresh. Really nice. Perfect with this. Goes well with
:50:14. > :50:24.spicy food, but lends itself to this. Anna? The food is excellent
:50:24. > :50:24.
:50:24. > :50:32.and the it brings out the freshness of the dish. Bargains, �8 for the
:50:32. > :50:36.wine. Cooking it on the bone, you mentioned that, why? It keeps it
:50:36. > :50:40.more juicy. There is no natural fat if you take it off. A lot of people
:50:40. > :50:45.are poaching and then roasting. Yeah, which keeps it more moist,
:50:45. > :50:55.but keep it on the bone. Always better. Happy with that? Lovely.
:50:55. > :50:58.
:50:58. > :51:02.Yes. It's time to find out whether Chris will be facing heaven or hell.
:51:02. > :51:08.Everyone made their minds up. Heaven, the pile of langoustines.
:51:08. > :51:15.My version of a pie with salmon mousse. Or hell, cauliflower with
:51:15. > :51:21.plaice and I know you don't like turnips as well. You have taken
:51:21. > :51:31.them all in a dish. Well done. was 3-1 to heaven. You are a lucky
:51:31. > :51:36.boy. Irene chose hell. She can take the cauliflower back with her.
:51:36. > :51:42.didn't. It was me. If you could roll me out the puff pastry. Four
:51:42. > :51:47.minutes to do that. We need the pot to make the salmon mousse over here.
:51:47. > :51:57.I will plug this in. We have to have puff pastry. We'll create a
:51:57. > :51:58.
:51:58. > :52:05.pie. Langoustines I need peeled. I will pile them over. They are
:52:05. > :52:09.Dublin Bay prawns. I have given you masses of work, Anna. It's get your
:52:09. > :52:15.own back! We take the salmon. We trim it off and I'll make a mousse.
:52:15. > :52:25.It's very simple. You use the belly of the fish to make a mousse. Place
:52:25. > :52:29.
:52:30. > :52:37.it in the blender. Double cream. An egg. It's an egg white. We need to
:52:37. > :52:46.get the sauce on first. You have given me four minutes. The whites
:52:46. > :52:56.go in there. Blitz this. We season this with salt and black pepper.
:52:56. > :52:57.
:52:57. > :53:03.Very, very quick. Is there a less painful way of doing this?
:53:03. > :53:08.There is a more painful way. A little bit of that. Now we have the
:53:08. > :53:14.puff pastry. This is how we assemble this. We take the pastry
:53:14. > :53:22.and lift it up. We trim it up after. You take this. Don't worry about
:53:23. > :53:30.the shape. We take the salmon. A little birdie tells me you are
:53:31. > :53:34.quite into food or food production, because you like beeing keeping.
:53:34. > :53:39.You have done your research on Wikipedia, where anyone can put
:53:39. > :53:46.anything. That wasn't me. That was the producer, who is obsessed with
:53:46. > :53:51.MySpace and that sort of stuff. other things from the 90's. That's
:53:51. > :53:59.where it comes from. Someone has put on it quite a detailed bit
:53:59. > :54:05.about how am very keen am tour beekeeper and I've tried to become
:54:05. > :54:09.President of the Beekeeping Federation. I left it and
:54:10. > :54:14.journalists have picked up on it. Every time I get interviewed people
:54:14. > :54:19.ask about the bees. Sorry about that. I really like that someone
:54:19. > :54:24.has done it. You could do so many things to Wikipedia, but that is
:54:24. > :54:28.the most charming one. Maybe you should try beekeeping. I realise if
:54:28. > :54:32.I was going to keep the lie up in interviews I would have to research
:54:32. > :54:38.it and possibly start keeping them, so this person would in the end
:54:38. > :54:48.have actually made me into a beekeeper. There are plenty out
:54:48. > :54:50.
:54:50. > :54:55.there. Bill Turnbull, he's a beekeeper. So, there's one on there.
:54:56. > :55:02.There are plenty more, but he's the only one I can name while doing the
:55:02. > :55:10.salmon. Vince Cable is a beekeeper. That's two. Haven't you got a
:55:10. > :55:20.beehive? Another three more and we'll have a crowd. Take the salmon.
:55:20. > :55:21.
:55:21. > :55:31.Pastry over the top. This is not done with rice and egg. We were all
:55:31. > :55:38.
:55:38. > :55:48.thinking it. I could easily swap this. No, you are way too late.
:55:48. > :56:00.
:56:00. > :56:05.Then a sharp knife. Not your size. A proper one! You trim off the edge.
:56:05. > :56:14.The sauce needs to be done in the next 90 seconds. Thanks for that.
:56:14. > :56:24.The sauce is using the shells and we have blitzed that. We take a
:56:24. > :56:29.
:56:29. > :56:39.knife and do a bat earn on it. give you a C at GCSE for that.
:56:39. > :57:17.
:57:17. > :57:27.We apologise for the temporary loss of subtitles. Chop, chop there. You
:57:27. > :57:30.
:57:30. > :57:36.can see that layer there. Beautiful. Have you seasoned that? You are
:57:36. > :57:42.very messy. I have done everything on the show, haven't I? Look at
:57:42. > :57:48.that. Check that out. Looks amazing. We got there in the end. Done in
:57:48. > :57:52.about three minutes. Impressive. Now we know there are at least two
:57:52. > :58:02.beekeepers that are more well known than we started. Exactly. My work
:58:02. > :58:17.
:58:17. > :58:22.is done! We have We have a DB Reserve. That is for the salmon. We
:58:22. > :58:27.have done something with mackerel with puff pastry. It is really nice.
:58:27. > :58:32.It's delicious. Great. It's not modern. It's old school and French.
:58:32. > :58:37.It's that kind of style. That pattern was pretty modern. I tried