Browse content similar to 29/10/2011. Check below for episodes and series from the same categories and more!
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Good morning. Well done Sebastian Vettel, he's done it again, but now | :00:12. | :00:16. | |
it's time to put food into pole position. It's Saturday Kitchen | :00:16. | :00:26. | |
:00:26. | :00:40. | ||
Welcome to the show. Cooking with me live are two top chefs. First, a | :00:40. | :00:48. | |
woman who is making her restaurant the mod erp pantry, one of the | :00:48. | :00:57. | |
hottest -- the MOT earn pen tri, -- The Modern Pantry, one of the | :00:57. | :01:01. | |
hottest restaurants in London, it is Anna Hansen and also Stuart | :01:01. | :01:11. | |
:01:11. | :01:12. | ||
Gillies. On the menu? A complicated steak and chips. The chips, you are | :01:12. | :01:19. | |
making it with what? Besan, chickpea flour. It is like a wet | :01:19. | :01:29. | |
:01:29. | :01:33. | ||
pollen that. The cut of meat? Hanger stake. -- steak. I'm doing | :01:33. | :01:40. | |
grilled pues San and a chimichurri sauce, which -- poussin and a | :01:40. | :01:47. | |
chimichurri sauce with walnuts. little spice in there. A little | :01:47. | :01:51. | |
kick. Two tasty dishes to look forward to. We have a line-up of | :01:51. | :01:58. | |
great films. Now, today's special guest standard in one of the | :01:58. | :02:04. | |
funniest comedy series called The Thick Of It and he's a passionate | :02:04. | :02:08. | |
beekeeper apparently. It is Chris Addison. I've done my research | :02:08. | :02:14. | |
have. You want to talk about the beekeeping, but it's like the new | :02:14. | :02:20. | |
rock'n'roll now? Food was the new rock'n'roll. I thought it was. | :02:20. | :02:27. | |
that what you were told? Yes. It is really, because you are on tour and | :02:27. | :02:32. | |
sell out arenas. You would love to. That would be something and then | :02:32. | :02:37. | |
not turn up. You could walk around. It is great what has happened. | :02:37. | :02:44. | |
yeah. It's in the last five years. I think it's Live at the Apollo. | :02:45. | :02:49. | |
Michael pulled comedy through into that huge thing and there are | :02:49. | :02:54. | |
playing the O2 most weekends, it seems to me. You are here to eat. | :02:54. | :03:03. | |
Yeah. Get the energy to do that. The menus will have hell or heaven. | :03:03. | :03:08. | |
Now, there is no phone-in so it's up to the studio guests. I have to | :03:08. | :03:17. | |
be extra nice. I like all of you. Heaven? Langoustine, big, great, | :03:17. | :03:27. | |
:03:27. | :03:28. | ||
big juicy prawns. That is mine too. Could you fix it? I love it. | :03:28. | :03:32. | |
absolutely love. We go on holiday to lime Regis and there is a | :03:32. | :03:37. | |
fantastic fish shop and you buy the freshest there. Cook them, split | :03:37. | :03:44. | |
them apart and eat them with garlic. Perfect. Langoustines. Hell? | :03:44. | :03:49. | |
Cauliflower. I - in things lovely, in India food, lovely, but on its | :03:49. | :03:53. | |
own, when someone has put it in a pan and it's given up. It's the | :03:53. | :03:59. | |
veming on the plate going, "Oh, -- the vegetable on the plate going, | :03:59. | :04:08. | |
"Oh, right." For heaven, a langoustine and salmon tart. Layer | :04:08. | :04:12. | |
them with puff pastry and spinach and make a creamy salmon mousse and | :04:12. | :04:18. | |
sauce made out of the shells. That's what it looks like. It could | :04:18. | :04:23. | |
be hell, cauliflower, it is blanked and blitzed with cream and butter | :04:23. | :04:29. | |
and served smooth with a steamed plaice fillet and likely vinegared | :04:29. | :04:39. | |
:04:39. | :04:44. | ||
turnips. Sell it to me, James! is the posh name. We also have two | :04:44. | :04:52. | |
viewers. Vicky, you are one -- the one who wrote in. Who did you | :04:52. | :04:57. | |
bring? My mum, Irene. You did a shoulder of lamb? We dug a hole and | :04:57. | :05:02. | |
buried it and covered it in hot coals and dug it up and ate it. | :05:03. | :05:11. | |
was dead when you buried it? Yeah! Irene, you have a message to your | :05:11. | :05:21. | |
son in auf. I do. Hello, Michael. - - son in Afghanistan. I do. Hello | :05:21. | :05:28. | |
Mike afplt we are looking forward to your R -- hello Michael. We are | :05:28. | :05:35. | |
looking forward to your R and R. Stay safe. We all love you. Let's | :05:35. | :05:40. | |
get cooking. First at the hobs is the woman behind The Modern Pantry, | :05:40. | :05:46. | |
Anna Hansen. Great to have you here. What is on the menu? Right, so, | :05:46. | :05:55. | |
steak and chips. You want me to get started. Start making the chips. | :05:55. | :06:02. | |
You have tumeric and ginger, which I would like ground. Minced. | :06:02. | :06:12. | |
:06:12. | :06:12. | ||
Grated? Yes. I have got chickpea flour. It's known as besan too. | :06:12. | :06:17. | |
It's an idea that came to me and it's based on south-western French | :06:17. | :06:23. | |
dishes. It is boiled up chickpea flour and seasoned, fried and then | :06:23. | :06:30. | |
seasoned and that is it, but I've added an Indian twist to it, with - | :06:30. | :06:35. | |
This is fresh tumeric. Yeah. It is great. It stains your fingers. It | :06:35. | :06:43. | |
looks like you smoke about 50 a day. Notice she has given me this to do? | :06:43. | :06:47. | |
Exactly. Where has the idea of this style come from? Because you travel | :06:47. | :06:57. | |
:06:57. | :07:04. | ||
a lot? It's a combination. The New Zealandian background. -- the New | :07:05. | :07:14. | |
Zealandan background. I like variety and I get quite quite bored. | :07:14. | :07:18. | |
You have quite a lot of countries near? Do you take influences? Is | :07:18. | :07:23. | |
that the key? Absolutely. We pretty much have every nationality | :07:23. | :07:26. | |
represented there and everyone comes with their own influences and | :07:26. | :07:31. | |
foods and so on, so we just lap it up. Also, we travel a lot and I | :07:31. | :07:35. | |
think that is a big thing. They go abroad and come back with amazing | :07:35. | :07:41. | |
ideas and do their own version at home. You trained with Peter | :07:41. | :07:47. | |
Gordon? Yes. My mentor. Incredible. He's famous for food like this? | :07:47. | :07:55. | |
is. That's what he does. He's a genius at it. What was called back | :07:55. | :08:02. | |
in ten years ago, fusion food, wasn't it, real sni Quick. | :08:02. | :08:11. | |
really? Quick. I think a lot of people think badly about it, but | :08:11. | :08:14. | |
when you think about it, it's what we are all doing and modern British | :08:14. | :08:20. | |
is more and more fusion, isn't it? Everyone is doing it. People | :08:20. | :08:25. | |
experiment with more and more. Sometimes it's overdone? Well, but | :08:25. | :08:31. | |
I think it's like any food, it can be done well or badly. I've had | :08:31. | :08:35. | |
pretty poor French and Italian meals and what you have. In the | :08:35. | :08:39. | |
hands of the right person, it's a great thing. Fortunately, today, I | :08:39. | :08:45. | |
am that right person! LAUGHTER | :08:45. | :08:52. | |
I'm not arguing! I'm just pouring this in. It's similar to making | :08:52. | :08:57. | |
pollen that. It goes lumpy quite quickly so you need to stair it. | :08:57. | :09:06. | |
This tray has been in the freezer. Lightly oiled. Pollenta and the | :09:06. | :09:16. | |
:09:16. | :09:25. | ||
black onion seeds or whatever you call it. We have cumin, fresh curry | :09:25. | :09:31. | |
and this will thicken up very, very fast. Tell us about this steak. | :09:31. | :09:37. | |
This is anglaise steak. They call it hanger in America or skirt steak | :09:37. | :09:42. | |
and it is really beautiful cut of meat. Super tasty, because it is | :09:42. | :09:45. | |
too bits that hang together and it is covering the diaphragm that is | :09:45. | :09:55. | |
:09:55. | :09:55. | ||
on the cow, which is over all of the off al. English offal. It is | :09:55. | :10:03. | |
really -- or ffal. It is really a great taste. It is like unlike the | :10:04. | :10:09. | |
conventional steaks. This one you took it quickly. Super, super, rare. | :10:09. | :10:16. | |
Is that it now? A little more. Come on. Work it. You don't have to go | :10:16. | :10:21. | |
to the gym. I don't go anyway, love. Can't you tell? I thought you were | :10:21. | :10:31. | |
:10:31. | :10:37. | ||
looking pretty fit. Easy now! is it. As you can see, it's pretty | :10:37. | :10:47. | |
:10:47. | :10:47. | ||
porridge-like. Flatten it out. my fingers? Your bare hands. It's | :10:47. | :10:57. | |
:10:57. | :10:58. | ||
boiling hot. Come on! Put some of this on. A bit of dust really | :10:58. | :11:05. | |
helps? It makes a difference. I'm moving on with the marinade. I'll | :11:05. | :11:09. | |
let you carry on burning your fingers. There is miso in here. | :11:09. | :11:14. | |
This is something I learnt years ago. I think it's a Nobu seasoning | :11:14. | :11:22. | |
thing. It's what they put on black cod. It is white miso, which has | :11:22. | :11:28. | |
been cooked up with sugar, mirren and saki and you dissolve it | :11:28. | :11:33. | |
together and you end up with this. What has happened to the waters can | :11:33. | :11:41. | |
cress? I had an accident. -- what happened to the watercress? I had | :11:41. | :11:49. | |
an accident. You could chop me a garlic. I like the way he's doing | :11:49. | :11:56. | |
all the work. This is how I run my kitchen. Chop, chop. We have a | :11:56. | :12:01. | |
little bit of thyme and so the other thing I am putting in here is | :12:01. | :12:08. | |
tamarind. You have the salty and sweet of the miso and then the | :12:08. | :12:15. | |
sourness of the tamarind. It works well with offal. It comes like that. | :12:15. | :12:22. | |
Yeah. That is the best way to buy it too. You can buy it already in a | :12:22. | :12:27. | |
pulp or the fluid form, but it's no good. You just put that in hot | :12:27. | :12:33. | |
water? Yes and then pass it through a sieve. This is it. This doesn't | :12:33. | :12:39. | |
need much trimming. Just a little cleaning up. Put that in the | :12:39. | :12:49. | |
:12:49. | :12:58. | ||
marinade. Maybe another 30 seconds! Bit late now, isn't it? Before you | :12:59. | :13:07. | |
start cutting. Tell us about the book, then! The Modern Pantry cook | :13:08. | :13:14. | |
book. It's about ingredients that are in the modern-day pantry, | :13:15. | :13:19. | |
especially when you are living in London. Besan and using different | :13:19. | :13:25. | |
meats and curry leaves and miso, like den miso or tamarind, instead | :13:25. | :13:33. | |
of thinking about it in terms of savoury, or doing a desert. -- | :13:33. | :13:43. | |
:13:43. | :13:45. | ||
dessert. You can find all the recipes, along with all the others | :13:45. | :13:55. | |
:13:55. | :13:55. | ||
from today's show on the website. Chips? Big chips? Yep. If you can | :13:55. | :14:04. | |
make sure they are dusted a bit more with pollen -- pollenta. | :14:04. | :14:09. | |
never seen you work so hard in all these years. Thank you. Chips done. | :14:10. | :14:17. | |
Steak? You don't want to put it in too hot a pan. That is it. There is | :14:17. | :14:22. | |
is so much sugar. Over a high heat it caramelises too hot. Moderate to | :14:22. | :14:30. | |
high and that will do it. As you can see t is going on -- as you can | :14:30. | :14:37. | |
see, it is going too golden on this side. Rare is preferrable. Anything | :14:37. | :14:47. | |
:14:47. | :14:50. | ||
more than that and it becomes like leather. The French just take the | :14:50. | :14:57. | |
hooves off and walk it past the kitchen! A dressing? Yes, please. | :14:57. | :15:06. | |
Do you want me to do something? That is pomegranate monthly lass | :15:06. | :15:16. | |
:15:16. | :15:22. | ||
success. -- molasses. I'm doing all the cooking here! I haven't got | :15:22. | :15:27. | |
time to go over there and get a fork. Give it a quick mix. This is | :15:27. | :15:37. | |
:15:37. | :15:42. | ||
great. You concentrate on the beef. It's done. The other very important | :15:42. | :15:47. | |
thing about this cut of beef, seriously, is that you need to rest | :15:47. | :15:52. | |
it properly, because it has a loose grain and you are serving it super- | :15:52. | :16:01. | |
rare, so it has to have plenty of time to get to relax. You take the | :16:01. | :16:11. | |
:16:11. | :16:14. | ||
salad over there. I want it back. Every to you. In the dressing? | :16:14. | :16:22. | |
and pomegranate molasses. Those people with HDTVs are going to | :16:22. | :16:30. | |
wonder what that is? That is how you have it. Cut it against the | :16:30. | :16:33. | |
grain, although in America they cut it with the grain, but for me you | :16:33. | :16:43. | |
:16:43. | :16:47. | ||
need to cut against, because it is so coarse. This is tamarind Mahon | :16:47. | :16:57. | |
:16:57. | :17:02. | ||
nated hanger stake with besan chips and watercress. Thank you for that. | :17:02. | :17:12. | |
:17:12. | :17:12. | ||
Steak and chips the modern way. had to stand still and not do very | :17:12. | :17:17. | |
much so he could. He was all over the place. That is amazing. It is | :17:17. | :17:25. | |
incredibly tender. I know how you don't mention the chips, which I | :17:25. | :17:32. | |
spent most of the eight minutes. The chips could have done with 30 | :17:32. | :17:35. | |
seconds more. Peter Richards is in Berkshire. I wonder what he chose | :17:36. | :17:44. | |
to go with the steak. I'm here in the ruins of Reading Abbey and I'm | :17:44. | :17:48. | |
near the high street, where I some fantastic wines lined up for | :17:48. | :17:58. | |
today's dishes. Anna's dish is a modern fusion take on steak and | :17:58. | :18:03. | |
chips. If you are doing a classic version of the dish you might go | :18:03. | :18:08. | |
for a traditional red, but because of the fragrant flavours, we need | :18:08. | :18:11. | |
something richer and if you are looking for that style of wine, | :18:11. | :18:17. | |
then the south of literally is the place to look. This is the Torre | :18:17. | :18:27. | |
:18:27. | :18:28. | ||
Del Falco Nerro Di Troia. You get ripe, but food-friendly savoury | :18:28. | :18:31. | |
smells. This one smells of flowers and herbs and that will pick up on | :18:31. | :18:38. | |
the coriander and watercress. There is lots of juicy acidity in there, | :18:38. | :18:47. | |
which will wash down the rich meat and pick up on the pomgranite | :18:47. | :18:57. | |
dressing. What a beautiful dish to do this with. You tried that for | :18:57. | :19:06. | |
the first time, steak like this? Nice! What do you reckon to the | :19:06. | :19:11. | |
wine? I think it's a perfect match. It brings out the spices and | :19:11. | :19:16. | |
everything. Loads of flavours going on there, Stuart. Quite spicy, the | :19:16. | :19:21. | |
chips. Great combination. Happy with that? I'm really happy. I love | :19:21. | :19:27. | |
rare meat. That is just perfect. I have never had that cut before. | :19:27. | :19:33. | |
don't get it from the supermarket. Butchers will get it for you. | :19:33. | :19:40. | |
nothing you will find in Londis. Later on Stuart has something very | :19:40. | :19:47. | |
tasty for us. Now, we'll catch up with Rick Stein and he's on his | :19:47. | :19:57. | |
:19:57. | :20:00. | ||
'In Cornwall, it's not good to 'But I'm torn. The Spanish love fish- | :20:00. | :20:07. | |
They were the best fish in the market. | :20:07. | :20:12. | |
Filming on location, we go down to the market and say, "What looks good today?" | :20:12. | :20:19. | |
That's how it happens. That's howfish cookery should always happen. | :20:19. | :20:25. | |
You buy the best stuff at the market-and build your recipe around that. | :20:25. | :20:30. | |
We start with this casuelo di barro,- a terracotta pot typical of this part of Spain. | :20:30. | :20:37. | |
I've got some lovely olive oil -it smells brilliant - smoking hot. | :20:37. | :20:41. | |
I'll put the onions in first. | :20:41. | :20:46. | |
What I'm going to do is a very typical baked hake dish, called just Galician hake. | :20:46. | :20:51. | |
The joke is, I've had it, I don't know, six times now. | :20:51. | :20:56. | |
Every time, it's different! You never know just what's in Galician hake, | :20:56. | :21:02. | |
except pimenton | :21:02. | :21:05. | |
or paprika - that's the Hungarian name. It's dried red pepper. | :21:05. | :21:10. | |
Do make sure you get a fresh, sweetone, slightly smoky flavour. Some of-the old ones just taste like dust. | :21:10. | :21:17. | |
OK. Now, the next really important ingredient is chorizo, and that's a dried, cured pork sausage | :21:17. | :21:24. | |
with pimenton, chilli and garlic -SUCH a distinctive flavour of Spain. | :21:24. | :21:30. | |
Nothing like it with potato, or with chick peas or lentils. | :21:30. | :21:36. | |
Stir them around. The otheringredient you get in this dish... | :21:36. | :21:41. | |
These are very, very special to this-area. They're peppers from Padrom, about 20 miles down the road. | :21:41. | :21:48. | |
The great thing about them is you cook them whole, so bung them in. | :21:48. | :21:54. | |
About one in 10 of the peppers... They taste like green bell peppers, | :21:54. | :21:58. | |
but they're a bit sweeter and more interesting. | :21:58. | :22:03. | |
But about every tenth pepperis as hot as a Mexican chilli. It's a bit like pepper Russian roulette! | :22:03. | :22:09. | |
About every tenth one, you just go"BANG!" and it's a bit overpowering. | :22:09. | :22:15. | |
So I've put them in whole, so nobody- knows. It's a bit of a joke. | :22:15. | :22:21. | |
Next, in go lots of potatoes.I'll fry them off a bit...in here. That looks like a lot, but... | :22:21. | :22:28. | |
PAN LID CLATTERS Sorry! Sorry! | :22:28. | :22:33. | |
I always was a clumsy fool in the kitchen! | :22:33. | :22:38. | |
Turn them over in this already verynicely coloured and flavoured oil. | :22:38. | :22:43. | |
Now I'll add a little bit of this wine that's special to this area, | :22:43. | :22:49. | |
called Albarino. Galicia's not THAT well-known. | :22:49. | :22:53. | |
To have a wine like this in an area that's not well-known is fantastic. | :22:53. | :22:58. | |
You know when you go on holiday -three fluid ounces, incidentally - | :22:58. | :23:02. | |
you have a fantastic wine and say, "I'll take crates of this back!"? | :23:02. | :23:08. | |
You come home and invite friendsround. You say, "I've got this great-wine" - especially southern France - | :23:08. | :23:13. | |
"Come round and try it." Everybody says, "Yeah? Well?" | :23:13. | :23:19. | |
This, I promise, is lovely. It's got-a sort of appley, floral taste and really tart, as befits a cold area. | :23:19. | :23:26. | |
A bit like Cornwall, only a bit hotter. So, Albarino. | :23:26. | :23:33. | |
I'll just add a little bit of water.- Not too much - about half a pint. | :23:33. | :23:37. | |
Plenty of salt. Leave that to cook for about 10 minutes. | :23:37. | :23:42. | |
So now, just to cut the hake up.I'm cutting them into fairly thick steaks, about two inches thick. | :23:42. | :23:49. | |
I've done something which doesn'thappen in most Galician hake dishes. | :23:49. | :23:54. | |
I want to cook the hake on TOP of the stew | :23:54. | :23:58. | |
and let it cook in the steamcoming up from that paprika, potato and chorizo stew. | :23:58. | :24:03. | |
That'll take about another seven minutes to steam through. | :24:04. | :24:09. | |
Look at the lovely contrast betweenthe fish and the paprika potatoes. | :24:09. | :24:17. | |
You don't always have to put delicate fish like hake with delicate flavours. | :24:17. | :24:24. | |
I mean, I got the idea of that from India, really, because, you know, fish curries are just like that. | :24:24. | :24:31. | |
And I suppose this is my Spanishanswer to a fish curry, particularly-with these Russian roulette peppers! | :24:31. | :24:36. | |
I'm still alive! | :24:36. | :24:39. | |
'When I first tried octopus,I thought, "No. That's not for me." The Greeks, the Spanish - fine. | :24:40. | :24:49. | |
:24:50. | :24:58. | ||
That | :24:58. | :24:59. | |
That looked | :24:59. | :24:59. | |
That looked delicious. | :24:59. | :25:02. | |
That looked delicious. There are some great ingredients in Spain | :25:02. | :25:08. | |
from peppers to pork to fish. Some of the world's best selection. I | :25:08. | :25:14. | |
picked oranges. Valencia oranges are slightly smaller and they are | :25:15. | :25:21. | |
the best. We have almonds as well, which Spain is well known for. I am | :25:21. | :25:29. | |
going to do a boiled orange, almond sake. You boil the oranges for a | :25:29. | :25:34. | |
water -- about an hour in water. We take 450 grammes of orange. They | :25:34. | :25:39. | |
soak in a different amount of water, so you want 450 grammes roughly. | :25:39. | :25:44. | |
That is that. All we do is take this, one of the easiest recipes | :25:44. | :25:50. | |
you'll make. Throw the whole lot in. Sugar, almonds and there's no flour | :25:50. | :25:58. | |
and six eggs. There is no butter. There is cream later. I give with | :25:58. | :26:03. | |
one hand and take with another. There is plenty of cream. All we do | :26:03. | :26:10. | |
is blitz this up and that's it. You basically stick it in a lined cake | :26:11. | :26:17. | |
tin, which is this is. You cook it in the often. That's the orange | :26:17. | :26:23. | |
cake. That was easy this week. Carry on. Nobody's noticed that. | :26:23. | :26:28. | |
That's fine! It was going so well. You pour that straight in. No fancy | :26:28. | :26:33. | |
chips or hanger steak in this one. Very rarely - I know you're known | :26:33. | :26:38. | |
as a baker, but I don't imagine you use steak or chips in your cakes, | :26:38. | :26:45. | |
much, I hope. It has been known. A few almonds there and then in the | :26:45. | :26:49. | |
often. You first studied English literature at university? I did. | :26:49. | :26:54. | |
What made you get into standup when you were doing that? What can you | :26:54. | :26:59. | |
do with English literature? I got into it because I was bored. That | :26:59. | :27:02. | |
is the truth. No-one tells you about that year after university | :27:02. | :27:06. | |
when all of the things that you can do in the union like putting on | :27:06. | :27:10. | |
plays, you can't do that any more and I wanted to do something | :27:10. | :27:14. | |
creative and I can't play an instrument or draw or do anything | :27:14. | :27:20. | |
like that. The simplest thing you can do is just standup, because | :27:20. | :27:23. | |
someone else organises everything and you pitch up with words. I know | :27:23. | :27:28. | |
people find the idea terrifying. is, because there's no set and no | :27:28. | :27:33. | |
pan you can go to, just you. Although, who is to say that | :27:33. | :27:39. | |
cooking comedy won't be the next big thing?! It has been known on | :27:39. | :27:44. | |
this show! There was a lot of slapstick earlier. It is quite | :27:44. | :27:48. | |
nerve racking. To begin with. You have got to find a way through that. | :27:49. | :27:52. | |
Some gigs are still so. What is the worse for you if you could pick | :27:52. | :27:56. | |
anything that you have done? first one. The very first one that | :27:56. | :28:02. | |
I did was in a pub in Manchester and it was an open mic night and I | :28:02. | :28:06. | |
turned up way ahead of everyone else and the next people through | :28:06. | :28:10. | |
the door were Caroline Ahern and her then husband, Peter Hook, who | :28:10. | :28:16. | |
is the bassist in New Order. It was terrifying. All I can remember of | :28:16. | :28:24. | |
that gig was Peter Hook's face. He was looking at me like that all the | :28:24. | :28:28. | |
way through. It was absolutely horrendous. Dave Gorman was in the | :28:28. | :28:32. | |
audience and he said it's a rubbish crowd, you should try again. I | :28:32. | :28:41. | |
wouldn't have done it if he hadn't done that. There's nothing to say I | :28:41. | :28:45. | |
wouldn't have gone, no I'm too much of a showoff to let this lie. It | :28:45. | :28:50. | |
was awful that first one. A lot go into writing and you went to write | :28:50. | :28:56. | |
for radio? I have written a few shows for the radio. I wrote a | :28:56. | :29:05. | |
couple and then I did one with another couple of writers. It was a | :29:05. | :29:11. | |
plit -- political comedy. In the old days it was telling jokes, but | :29:11. | :29:15. | |
now one of the main things is you have to have your own material. | :29:15. | :29:20. | |
There is a lot of writing. That is the hard bit. People think it's | :29:20. | :29:24. | |
tough on stage, but we are showoffs. The hard bit is sitting in a room | :29:24. | :29:30. | |
thinking, "What is funny?". When you look at your career a lot is to | :29:30. | :29:34. | |
do with politics and you did several series and another one | :29:34. | :29:39. | |
coming up shortly and you have done the movie which was nominated for | :29:39. | :29:45. | |
an Oscar, but there is a lot of politics. Is that easy? One of the | :29:45. | :29:51. | |
weirdest things. I don't write that show, but one of the things that we | :29:51. | :29:55. | |
found with The Thick Of It is that it's not just easy to find stories, | :29:55. | :29:59. | |
particularly now that people like the show and they want to give us | :29:59. | :30:04. | |
the stories, but also -- is that how it happens? There is a little | :30:04. | :30:08. | |
bit of people saying that, but often we have found we have made | :30:08. | :30:17. | |
something up and then it's happens. It's bound to happen in politics? | :30:17. | :30:22. | |
This is so ridiculous that this is clearly a massive exaggeration for | :30:22. | :30:24. | |
comic purposes and then someone rings Up The Junction and says, | :30:24. | :30:29. | |
"How did you know?". You were about to set off on tour? Yeah. Next | :30:29. | :30:39. | |
:30:39. | :30:42. | ||
couple of weeks? Yes. Starts on 16th. It's a big tour? I thought | :30:42. | :30:48. | |
that. Then I was talking to Dara and his tours are like 150 dates | :30:48. | :30:53. | |
and stuff, and I thought how can you do that? It's insane. It is | :30:53. | :30:58. | |
long. It is quite long if you've got family to sort of take around, | :30:58. | :31:01. | |
but the touring bit, once I've got the show I don't mind that bit and | :31:01. | :31:06. | |
I like going around and the travel, but it's the bit where you are | :31:06. | :31:10. | |
writing the stuff, that's when it is hard. It helps when you are on | :31:10. | :31:16. | |
the tour because you can get a DVD out ready for Christmas? That's | :31:16. | :31:20. | |
right and coincidently, I have. That's from the last tour. It comes | :31:20. | :31:27. | |
out for Christmas. That is out on 14th November. We filmed it ages | :31:27. | :31:30. | |
ago, so I've forgotten it. I don't want to watch it, in case I don't | :31:31. | :31:35. | |
like it. I have watched it and it's good. Thank you very much. You are | :31:35. | :31:45. | |
:31:45. | :31:47. | ||
very kind. We have got basil here. I love it. Basil in deserts, it -- | :31:47. | :31:57. | |
:31:57. | :32:00. | ||
dess rerbgs ts -- desserts, it tastes so good. It is whipped cream | :32:00. | :32:08. | |
and vanilla and basil. Best of luck on the tour. Thank you. Tastes good. | :32:08. | :32:13. | |
What will I be cooking heaven, langoustine? I will remove the | :32:13. | :32:17. | |
shells and there will be puff pastry and salmon mousse and sliced | :32:17. | :32:21. | |
and served with a sauce made from all the shells or the hell, | :32:21. | :32:27. | |
cauliflower. It is blancheed and blitzed with cream and butter. | :32:27. | :32:34. | |
Served with plaice and a few pickled turnips and crab meat on | :32:34. | :32:43. | |
the top. It's up to us to decide here which one he'll get. Anna? | :32:43. | :32:51. | |
Heaven. Hell. Sorry. You have to wait until the end of the show. | :32:51. | :32:56. | |
Right, it's time to find out whether Tyne Warner thinks we | :32:56. | :33:06. | |
:33:06. | :33:13. | ||
should all be eating right now. Britain's best organic pumpkin | :33:13. | :33:18. | |
You live like you're going to die tomorrow, but you farm like you're going to live forever. | :33:18. | :33:20. | |
You look after the soil because it's the future. | :33:20. | :33:23. | |
Just over three months ago, the pumpkins seedlings burst through the ground. | :33:23. | :33:28. | |
Now it's September and they're ready for harvest. | :33:28. | :33:32. | |
It's immediate, just looking at this patch, that it's incredibly bountiful. | :33:32. | :33:35. | |
Everything is kind of bursting with growth. | :33:36. | :33:38. | |
There are all these fat babies lying around sucking everything up and it just looks prosperous. | :33:38. | :33:41. | |
Yes, very proud of this. I'm surprised you're not fatter. | :33:42. | :33:45. | |
Ha-ha! Too much work to do! Too much work to do. | :33:45. | :33:49. | |
In fact, I've got so much stuffI'm thinking about cloning myself. | :33:49. | :33:57. | |
The first two weeks of September are the busiest on Greg's farm. | :33:57. | :33:59. | |
The pickers help bring in the harvest that can be as much as four tonnes. | :33:59. | :34:01. | |
Look at this big, fat baby. What a beauty! | :34:01. | :34:03. | |
Us Brits are waking up to the delights of pumpkin and squash, demand trebling | :34:03. | :34:06. | |
in the past five years, and Greg grows a dozen different varieties to meet this growing appetite. | :34:06. | :34:10. | |
Connecticut field pumpkin. | :34:10. | :34:19. | |
What a colour! | :34:19. | :34:20. | |
That's techno orange. Techno orange. | :34:20. | :34:22. | |
These are the red onion squash. | :34:22. | :34:24. | |
The smaller the fruit, the more tasty it is. | :34:24. | :34:26. | |
They're vibrant little fellows. | :34:26. | :34:27. | |
These are the blue hubbards. | :34:27. | :34:29. | |
Yeah? A favourite of yours? | :34:30. | :34:31. | |
Yes, these are the ones that I like the best. | :34:31. | :34:33. | |
Really dark, sweet flavour. It bakes. | :34:33. | :34:37. | |
People in offices, shops, that only have a limited amount of time for lunch, | :34:37. | :34:47. | |
:34:47. | :34:47. | ||
Stored correctly, they can last right through the winter. | :34:47. | :34:49. | |
These will last for months. Yes. They're like nature's tinned good. | :34:49. | :34:52. | |
The next step is to get the orders, to bag them, put them in the car | :34:52. | :34:57. | |
I'm going to cook some of the bumper crop to make a delicious soup for Greg, | :34:57. | :34:59. | |
his daughter Sarah and her husband. | :34:59. | :35:01. | |
I'm making the same soup recipe with four different varieties so we can find out which is the tastiest. | :35:01. | :35:04. | |
First, the one we all recognise. | :35:04. | :35:09. | |
A regular, field pumpkin. | :35:09. | :35:12. | |
My dad used to make this when I was- very small and it was very exciting | :35:13. | :35:17. | |
because the pumpkin soup was put back into the shell. | :35:17. | :35:20. | |
It was brought from the table and the top would be lifted and the steam would swirl up. | :35:20. | :35:23. | |
It wasn't the eating that was so good, but the drama of it all. | :35:23. | :35:25. | |
I just want to take the lid off the pumpkin. | :35:25. | :35:28. | |
Be careful with the top because it'll be the lid later. | :35:28. | :35:32. | |
Take out the seeds and then scrape out all of the pulp for the soup. | :35:32. | :35:38. | |
Look at all this fantastic flesh. | :35:38. | :35:41. | |
One onion. Nothing has to be done in any great refinement at this point. | :35:41. | :35:47. | |
Pop a knob of butter in a pan. Then the onions in. | :35:47. | :35:51. | |
Black pepper. | :35:51. | :35:53. | |
A little grate of nutmeg. | :35:53. | :35:57. | |
Small piece of cinnamon stick. | :35:57. | :36:01. | |
Now for the pumpkin. | :36:01. | :36:07. | |
There's so much moisture inside this pumpkin that we're just going to let it cook and cook. | :36:07. | :36:10. | |
When the pumpkin is soft, add some rich chicken stock and salt | :36:10. | :36:17. | |
and leave it to bubble away for half an hour. | :36:17. | :36:20. | |
Now, that should be well and truly cooked. Now blend it. | :36:20. | :36:24. | |
That's about as smooth as I'm going to get it. | :36:25. | :36:31. | |
And the final ingredient - a good splash of medium sherry. | :36:31. | :36:38. | |
Then put it back in the oven until you're ready to serve. | :36:38. | :36:44. | |
Goodbye, sweet, regular field pumpkin. | :36:44. | :36:48. | |
See you in...half an hour. | :36:48. | :36:53. | |
Now I'm going to make the same recipe with all the others for our tasting. | :36:53. | :36:57. | |
In this rainy weather, comforting soup should really hit the spot. | :36:57. | :37:01. | |
Farm pumpkin soup. | :37:01. | :37:03. | |
That's an amazing table to look at. | :37:03. | :37:06. | |
That's all your wares. | :37:06. | :37:11. | |
First up for tasting is the field pumpkin. | :37:11. | :37:15. | |
Mmm, really nice. | :37:15. | :37:18. | |
There's savoury-ness, but there's that extra tastebuds sensation. | :37:18. | :37:20. | |
There's a hint of nutmeg in there. | :37:20. | :37:23. | |
A hint of nutmeg. | :37:23. | :37:25. | |
Next, it's Greg's favourite, the blue Hubbard. | :37:25. | :37:29. | |
The Hubbard squash, in my opinion, has got the edge. | :37:29. | :37:32. | |
It always has the edge. Mm. | :37:32. | :37:36. | |
So, this is the red onion squash. | :37:36. | :37:39. | |
That one is really pale. | :37:39. | :37:42. | |
Which is the hot favourite? | :37:42. | :37:46. | |
I'll go for... The blue one. ..this one first. | :37:46. | :37:49. | |
That also is my favourite. | :37:49. | :37:51. | |
So the red-onion squash wins the soup-taste test. | :37:51. | :37:53. | |
Your pumpkins are really delicious. | :37:53. | :37:56. | |
They've all got totally different properties. | :37:56. | :37:59. | |
Come back any time, Val. Thank you very much. | :37:59. | :38:02. | |
We always have weeds to pull! | :38:02. | :38:04. | |
THEY LAUGH | :38:04. | :38:14. | |
Now | :38:14. | :38:14. | |
Now you | :38:14. | :38:14. | |
Now you know | :38:14. | :38:20. | |
Now you know what to do. Still to come, Chris will be facing heaven | :38:20. | :38:24. | |
or hell. That is langoustine in a tart with salmon and a seafood | :38:24. | :38:29. | |
sauce. Hell would be cauliflower and steamed plaice. Stuart, have | :38:30. | :38:34. | |
you decided? Yep. Langoustine probably? Of course. Man. Cooking | :38:34. | :38:39. | |
next is that man over there, who is running one of the world's biggest | :38:39. | :38:44. | |
food empires. It is Mr Stuart Gillies. I'm surprised you have got | :38:44. | :38:49. | |
time. Busy chap. I've always been so. Even more so. Three kids and | :38:49. | :38:55. | |
everything else. Today we'll do a grilled baby chicken. Small is | :38:55. | :39:01. | |
beautiful now. Well, you would say that. Small chicken and we grill | :39:01. | :39:06. | |
this and then we make a little sauce, which is called chimichurri. | :39:06. | :39:11. | |
It's something I came across in South America many years ago. It | :39:11. | :39:14. | |
goes great with many meat actually, but it's particularly nice with | :39:14. | :39:21. | |
chucken. It's very quick and simple and the kids love it. The dressing | :39:21. | :39:27. | |
for the salad, we want mayonnaise and rape seed oil used. Yes, great | :39:27. | :39:33. | |
fan of it. A great British ingredient. You don't need to use | :39:33. | :39:43. | |
:39:43. | :39:47. | ||
olive oil all the time. We are using fresh walnuts and they are | :39:47. | :39:52. | |
soft and creamy and they put them into storage and they dry them out. | :39:52. | :39:57. | |
We call them wet walnuts. remove the underside out of it? | :39:58. | :40:04. | |
Take out the backbone. I have taken the wings off and we use them for | :40:04. | :40:10. | |
another dish. We do this in tamarind sauce and fry them on top. | :40:10. | :40:15. | |
That is in the Bread Street Kitchen. This is something very, very | :40:15. | :40:25. | |
:40:25. | :40:25. | ||
different for you guys. We put this in the often. You know what, - oh, | :40:26. | :40:31. | |
the lemons. Thank you. Look at that. They caramelise while the chicken | :40:31. | :40:40. | |
cooks. This is something new for you, you guys? When we -- as we | :40:40. | :40:44. | |
were in the industry. 25 years and each year we keep evolving and the | :40:44. | :40:49. | |
market evolves and people want new things, so when we are doing a | :40:49. | :40:55. | |
venture we wanted to have more fun and really create something more | :40:55. | :40:58. | |
about the experience. Anna and I were talking about the experience, | :40:58. | :41:02. | |
not just turning up for the food and service, it's fun and event and | :41:02. | :41:09. | |
theatre. Juggling or something like that? I do juggle. No, what people | :41:09. | :41:12. | |
love is the whole theatre of cooking and people have always | :41:12. | :41:16. | |
asked to have a tour, so we thought let's get rid of the walls and | :41:16. | :41:21. | |
strip it back and have all the kitchen in the room. We'll have a | :41:21. | :41:28. | |
raw bar and have the wood often. -- oven. In New York they do a lot of | :41:28. | :41:32. | |
that? Exactly that. We wanted to bring the New York energy and | :41:32. | :41:36. | |
atmosphere and mix it with East End London and London charm. That's | :41:36. | :41:42. | |
what we have done. It's great, because it's all about the | :41:42. | :41:46. | |
customers. It's not just about the food and drink. It's an interactive, | :41:46. | :41:50. | |
noisy, buzzy experience. It's about the design and the room and the | :41:50. | :41:58. | |
cocktails and music. It's great. Good fun. Have you been? Not yet. | :41:58. | :42:04. | |
When does it open? We are open. know. It's been four weeks. It was | :42:04. | :42:08. | |
low-key. We opened it and thought we would let it build. We didn't | :42:08. | :42:18. | |
:42:18. | :42:18. | ||
get an invite. No. Tell us about this sauce then. This is the | :42:18. | :42:25. | |
chimichurri. Would you mind turning the chicken? I'll do it. No, it's | :42:25. | :42:30. | |
all right. It's what I do in my job. I'll do it, because you probably | :42:30. | :42:39. | |
can't reach! If you want any of the ingredients and recipes go to the | :42:39. | :42:49. | |
:42:49. | :42:51. | ||
website. You are so predictable. The dressing, it goes with in meat | :42:51. | :42:57. | |
and what it is is chopped chillies and shallots and vinegar and rape | :42:57. | :43:01. | |
seed oil and lots of herbs. You pour it over at the end. Rather | :43:01. | :43:11. | |
:43:11. | :43:13. | ||
than marinade. We leave it fresh and raw, so pure flavour. How are | :43:13. | :43:18. | |
the wall noughts? So much easier to open the packet. Love all the food. | :43:18. | :43:23. | |
It's there, because I've got three minutes. Chop all this up finely | :43:23. | :43:27. | |
and then the chiingen is caramelising with the lemon. When | :43:28. | :43:35. | |
you cook the lemon and the chicken it makes it sweeter. It seems to | :43:35. | :43:38. | |
many when you have all the restaurants and they are all around | :43:38. | :43:43. | |
the world, not just in the UK, you are good enough to let the chefs | :43:43. | :43:48. | |
really decide. You keep control, but let them run free a little? | :43:48. | :43:51. | |
years, we have had teams that have been cooking whether we are there | :43:51. | :43:55. | |
or not. You always have teams. Anna has a team there and that's how we | :43:55. | :43:59. | |
talk to the guests. That's how you breed talent because you esolve | :43:59. | :44:02. | |
them and mentor them and you actually teach them. We have done | :44:02. | :44:06. | |
that for years and now in my role it's just the same thing, | :44:06. | :44:13. | |
developing teams. It's a young man's game. At our age - Cheers, | :44:13. | :44:16. | |
Stuart! You need the young people with the energy and enthusiasm and | :44:16. | :44:19. | |
they are there from the start of the day until the end and full of | :44:19. | :44:23. | |
feather. The more you inspire them and the more they come back. What | :44:23. | :44:33. | |
:44:33. | :44:35. | ||
time do you go home? Depends on the day. I have three kids. You do a | :44:35. | :44:43. | |
lot of running. Marathons? Training for a triathlon. Swimming, bike, | :44:43. | :44:52. | |
running. Is it? You don't know what any of those words mean? I like the | :44:52. | :45:02. | |
idea. You like watching it on telly. I bought a bike the other day. | :45:02. | :45:09. | |
an electric one? It's a suspension bike thing. Is that the old ladies' | :45:09. | :45:13. | |
model. It was downhill racing bike. That is the word that sold it for | :45:13. | :45:23. | |
:45:23. | :45:34. | ||
me. You have to get it up there in the first place. The chicken takes | :45:34. | :45:41. | |
about 12 minutes. What else do we have? Honey? Yes, please. Creme | :45:41. | :45:47. | |
fraiche and the mayonnaise base. Stilton in there? Yes. Chuck it in | :45:47. | :45:51. | |
with the parsley and chop through the stems. The celery, so when you | :45:51. | :45:58. | |
peel that, as I have taught you earlier on, you peel it in strands, | :45:58. | :46:01. | |
because people don't eat it because they think it is strong, but if you | :46:01. | :46:05. | |
do it thin it is light and you mix it with that and the blue cheese | :46:05. | :46:15. | |
and nuts it is lovely. The honey work well? -- works well? It's like | :46:15. | :46:20. | |
a little sweetness. You put all sorts in there? Yes. I made that | :46:20. | :46:27. | |
up! I'm just adding to it. Make it up as you go along. You haven't | :46:27. | :46:35. | |
done that for years. We have the poussin there. That is a little | :46:35. | :46:45. | |
mayonnaise I have made in there. The chargrilling the lemon is | :46:45. | :46:50. | |
fantastic? Yes, it intensifies the flavour. It makes it a little | :46:50. | :46:58. | |
sweeter. You put the dressing straight on. Spread that over. It | :46:58. | :47:02. | |
goes on at the end. That is the difference. You eat it with the | :47:02. | :47:08. | |
chicken. Raw shallots? Yes and chillies and parsley and thyme. You | :47:08. | :47:14. | |
can put coriander in there. Whatever you want. Your salad - | :47:14. | :47:22. | |
lovely. Lovely colour. You put all the leaves in. Great flavour as | :47:22. | :47:31. | |
well. Yes. Grilled baby chicken with chimichurri sauce, grilled | :47:31. | :47:41. | |
:47:41. | :47:42. | ||
lemon and celery and blue cheese and wall naught salad. Looks great. | :47:42. | :47:51. | |
-- walnut sal land. Looks great. -- salad. Looks great. The great, | :47:52. | :47:56. | |
little poussins are readily available. It's not hard to find | :47:56. | :48:00. | |
them. You could do that with a whole chicken. Yep. Takes about 40 | :48:00. | :48:06. | |
minutes to cook. If you cook it on the bone it's more juicy. What do | :48:06. | :48:16. | |
you reckon? It's that proper, proper good food? It's a lip- | :48:16. | :48:23. | |
smacking dish. It is tasty. could get away with some game where | :48:23. | :48:27. | |
you could do that as well. could do that with a little | :48:27. | :48:34. | |
partridge. Even a grouse if you want. Quail they do a lot. I don't | :48:34. | :48:44. | |
:48:44. | :48:44. | ||
like celery. That was fantastic. It's on my food hell list. Really | :48:44. | :48:52. | |
thin shards. If you want it a little more crispy, but it in cold | :48:52. | :48:55. | |
water. Over now to Peter to see what wine he has chosen to go with | :48:55. | :49:00. | |
this dish. There are loads of vibrant flavours on the plate with | :49:00. | :49:06. | |
the poussin, so it's best to keep it simple on the wine front. For | :49:06. | :49:10. | |
that combination of sturdy structure and subtle character that | :49:10. | :49:15. | |
we need, there is one grape variety and that is Chenin Blanc. I have a | :49:15. | :49:18. | |
gorgeous one here. It is the The Bernard Series Old Vine Chenin | :49:18. | :49:28. | |
:49:28. | :49:33. | ||
Blanc. You get richness and creaminess. It stands up to the | :49:33. | :49:37. | |
blue cheese, but it's well balanced, which means it won't clash with the | :49:37. | :49:43. | |
spicyness of the chimichurri. Under it all is the vibrant and natural | :49:43. | :49:47. | |
acidity working along with the lemon. There is a counterpoint to | :49:47. | :49:52. | |
the poussin. It's an amazing dish and here is a gorgeous, elegant | :49:52. | :50:02. | |
:50:02. | :50:04. | ||
wine to go with it. What do you reckon to the pine? -- wine? Lovely. | :50:04. | :50:08. | |
Crisp and fresh. Really nice. Perfect with this. Goes well with | :50:08. | :50:14. | |
spicy food, but lends itself to this. Anna? The food is excellent | :50:14. | :50:24. | |
:50:24. | :50:24. | ||
and the it brings out the freshness of the dish. Bargains, �8 for the | :50:24. | :50:32. | |
wine. Cooking it on the bone, you mentioned that, why? It keeps it | :50:32. | :50:36. | |
more juicy. There is no natural fat if you take it off. A lot of people | :50:36. | :50:40. | |
are poaching and then roasting. Yeah, which keeps it more moist, | :50:40. | :50:45. | |
but keep it on the bone. Always better. Happy with that? Lovely. | :50:45. | :50:55. | |
:50:55. | :50:58. | ||
Yes. It's time to find out whether Chris will be facing heaven or hell. | :50:58. | :51:02. | |
Everyone made their minds up. Heaven, the pile of langoustines. | :51:02. | :51:08. | |
My version of a pie with salmon mousse. Or hell, cauliflower with | :51:08. | :51:15. | |
plaice and I know you don't like turnips as well. You have taken | :51:15. | :51:21. | |
them all in a dish. Well done. was 3-1 to heaven. You are a lucky | :51:21. | :51:31. | |
boy. Irene chose hell. She can take the cauliflower back with her. | :51:31. | :51:36. | |
didn't. It was me. If you could roll me out the puff pastry. Four | :51:36. | :51:42. | |
minutes to do that. We need the pot to make the salmon mousse over here. | :51:42. | :51:47. | |
I will plug this in. We have to have puff pastry. We'll create a | :51:47. | :51:57. | |
:51:57. | :51:58. | ||
pie. Langoustines I need peeled. I will pile them over. They are | :51:58. | :52:05. | |
Dublin Bay prawns. I have given you masses of work, Anna. It's get your | :52:05. | :52:09. | |
own back! We take the salmon. We trim it off and I'll make a mousse. | :52:09. | :52:15. | |
It's very simple. You use the belly of the fish to make a mousse. Place | :52:15. | :52:25. | |
:52:25. | :52:29. | ||
it in the blender. Double cream. An egg. It's an egg white. We need to | :52:30. | :52:37. | |
get the sauce on first. You have given me four minutes. The whites | :52:37. | :52:46. | |
go in there. Blitz this. We season this with salt and black pepper. | :52:46. | :52:56. | |
:52:56. | :52:57. | ||
Very, very quick. Is there a less painful way of doing this? | :52:57. | :53:03. | |
There is a more painful way. A little bit of that. Now we have the | :53:03. | :53:08. | |
puff pastry. This is how we assemble this. We take the pastry | :53:08. | :53:14. | |
and lift it up. We trim it up after. You take this. Don't worry about | :53:14. | :53:22. | |
the shape. We take the salmon. A little birdie tells me you are | :53:23. | :53:30. | |
quite into food or food production, because you like beeing keeping. | :53:31. | :53:34. | |
You have done your research on Wikipedia, where anyone can put | :53:34. | :53:39. | |
anything. That wasn't me. That was the producer, who is obsessed with | :53:39. | :53:46. | |
MySpace and that sort of stuff. other things from the 90's. That's | :53:46. | :53:51. | |
where it comes from. Someone has put on it quite a detailed bit | :53:51. | :53:59. | |
about how am very keen am tour beekeeper and I've tried to become | :53:59. | :54:05. | |
President of the Beekeeping Federation. I left it and | :54:05. | :54:09. | |
journalists have picked up on it. Every time I get interviewed people | :54:10. | :54:14. | |
ask about the bees. Sorry about that. I really like that someone | :54:14. | :54:19. | |
has done it. You could do so many things to Wikipedia, but that is | :54:19. | :54:24. | |
the most charming one. Maybe you should try beekeeping. I realise if | :54:24. | :54:28. | |
I was going to keep the lie up in interviews I would have to research | :54:28. | :54:32. | |
it and possibly start keeping them, so this person would in the end | :54:32. | :54:38. | |
have actually made me into a beekeeper. There are plenty out | :54:38. | :54:48. | |
:54:48. | :54:50. | ||
there. Bill Turnbull, he's a beekeeper. So, there's one on there. | :54:50. | :54:55. | |
There are plenty more, but he's the only one I can name while doing the | :54:56. | :55:02. | |
salmon. Vince Cable is a beekeeper. That's two. Haven't you got a | :55:02. | :55:10. | |
beehive? Another three more and we'll have a crowd. Take the salmon. | :55:10. | :55:20. | |
:55:20. | :55:21. | ||
Pastry over the top. This is not done with rice and egg. We were all | :55:21. | :55:31. | |
:55:31. | :55:38. | ||
thinking it. I could easily swap this. No, you are way too late. | :55:38. | :55:48. | |
:55:48. | :56:00. | ||
Then a sharp knife. Not your size. A proper one! You trim off the edge. | :56:00. | :56:05. | |
The sauce needs to be done in the next 90 seconds. Thanks for that. | :56:05. | :56:14. | |
The sauce is using the shells and we have blitzed that. We take a | :56:14. | :56:24. | |
:56:24. | :56:29. | ||
knife and do a bat earn on it. give you a C at GCSE for that. | :56:29. | :56:39. | |
:56:39. | :57:17. | ||
We apologise for the temporary loss of subtitles. Chop, chop there. You | :57:17. | :57:27. | |
:57:27. | :57:30. | ||
can see that layer there. Beautiful. Have you seasoned that? You are | :57:30. | :57:36. | |
very messy. I have done everything on the show, haven't I? Look at | :57:36. | :57:42. | |
that. Check that out. Looks amazing. We got there in the end. Done in | :57:42. | :57:48. | |
about three minutes. Impressive. Now we know there are at least two | :57:48. | :57:52. | |
beekeepers that are more well known than we started. Exactly. My work | :57:52. | :58:02. | |
:58:02. | :58:17. | ||
is done! We have We have a DB Reserve. That is for the salmon. We | :58:17. | :58:22. | |
have done something with mackerel with puff pastry. It is really nice. | :58:22. | :58:27. | |
It's delicious. Great. It's not modern. It's old school and French. | :58:27. | :58:32. | |
It's that kind of style. That pattern was pretty modern. I tried | :58:32. | :58:37. |