30/06/2012 Saturday Kitchen


30/06/2012

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Transcript


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Good morning. The show is a little different today and you're all

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invited to a very special Saturday Kitchen Live. Welcome to the show.

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It's my birthday today and the producers have given me the perfect

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present. I've got the chance to put together a fantastic four-course

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feast with the help of three of the very best chefs in the country, if

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not the world! So making the starter course is the man in charge

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of the world famous Waterside Inn restaurant in Bray, holding 3

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Michelin stars. It's the undisputed king of classical French cooking,

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Alain Roux. Next to him, cooking the fish course today is probably

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the best seafood chef in the world! His restaurant in the Cornish town

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of Rock is the only fish restaurant anywhere to hold two Michelin stars,

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it's Nathan Outlaw. And making up our trio of top chefs is one of the

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greatest British chefs ever. His restaurant inside the Berkeley

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Hotel in London also holds two Michelin stars. It's Marcus Wareing.

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Good morning to you all. Good morning. Happy birthday.

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Alain, what are you cooking? Cannelloni of crab.

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Now, the cannelloni has basil in there? Yes.

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And the sauce is by using the brown meat from the crab? Yes.

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Perfect for a starter. Following the fish course, we have Nathan

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Outlaw doing what? I am doing a lovely turbot with red wine butter.

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A version of tartar sauce with a red wine dressing and a few leeks

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on there. Sounds good to me. Happy birthday

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for yesterday, Marcus. On the menu from you? I am doing salt marsh

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lamb. We are making that with barlotti beans. A little bit of

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everything. A nice big dish for us all to celebrate. Three top dishs

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with -- three top dishes from our three top chefs and to finish it, I

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will be making the desert course. It is a buttermilk panna cotta. I

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will infuse buttermilk with vanilla. Set it aside, serve it with

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raspberry donuts, Mascarpone cream and finished with mint leaves on

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top. So, that completes the four- course meal. As well as that, I

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have chosen clips from Celebrity MasterChef, Rick Stein, Keith Floyd

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and The Two Fat Ladies. If you would like to ask a question on the

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show, call the new number: You can put your questions to us

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live later on. It is a unique to chance to speak to some of the

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word's very best chefs all at once. Right, let's start cooking.

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Starting off for us today is the brilliant, Alain Roux. What is on

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the menu? It is cannelloni of crab. The cannelloni is filled with the

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crab. So for the cannelloni we need the pasta dough, made with double O

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flour. A little bit of salt.

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Is there a special flour? Yes it is the double zero, it is superfine.

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It is nice and light. We have done that earlier. That is resting.

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We will run through the ingredients, but that is cooked with what?

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crab is from south Devon.. It is my favourite. It is so meaty, tasty.

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Sweet. That is seasoned with crushed grown peppercorns.

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They are kept in Brighton. There is a twist of lime as well. Underneath

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the cannelloni we are spooning a little bit of the Coral, from the

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head, the body of the crab. That is mixed with Mascarpone and the sauce

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with that... I shall get on with it. There is also a virgin olive oil

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sauce. That is made with tomatos, extra Virgin olive oil apa twist of

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lemon and underside there are strips of asparagus and leaves of

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rocket. You start by making the pasta?

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You make it by hand? I prefer it. It is my choice. It is a question

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of the qauentity that you are making.

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-- quantity that you are making. What do you do? 100 grams of flour

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to one egg yolk? I use about 125 grams of flour and four egg yolks,

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it is rich. It gives a nice colour it is rich. It gives a nice colour

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and good flavour. So, this is a very cute machine.

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I am used to something a bit larger. But, you know, maybe I'm not

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putting the right setting. It will work.

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What is important is when you roll the pasta, you have to bend on the

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legs. The Italians, they will do

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something which is I think very important, it seems to work, they

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seem to say that you have to sing! Sing? Yes! I will stop there,

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thoughs as my singing talent is not good enough! But that is the way we

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do it. What at the Waterside Inn? So, when

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you are singing we know you are making pasta! My dad is a great

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singer. So, tell berch Waterside Inn? It is a unique place in the

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world, really -- tell everybody about the Waterside Inn? We are

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like you, we are celebrating 40 years this year! So, 40 years.

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You took over the kitchen? Yes, almost ten years ago.

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Let's make it thinner. That's it. We want to reach the

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perfect thickness, about one millimetre.

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Now in there what we will do is put basil on there. We need to be

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generous with it. The small leaves are better.

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The young leaves, a bit like you! James, I think you need to inin a

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pasta machine for your birthday. We are not getting younger, put it

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that way. When you are younger you wake up all excited to open up your

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birthday presents. I woke up this morning, all I wanted to do was to

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go for a pee! Now, when the basil leaves are in. I brush them with

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water. I press down with the hand. The

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water will help to bring the ingredients together.

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On the settings I have opened it out. We will put it through to get

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it thinner, otherwise it splits. That's it. Perfect.

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You can use any type of leaves, but because of the flavours in the crab,

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the sauce, we are basically going to leave it with the basil.

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So is this a dish you have at the Waterside Inn? We do it. Slightly

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similar. A bit nicer! Today, I mean! You have the true classics

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that are on there? Things like the lobster dish with the ginger. That

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is a dish that has not changed for years? 35 years. Yes.

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I have nice sheets of pasta. Now we need a touch of olive oil

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and salt. Do you want diamonds? Yes, that is

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better. It is better than cubes. Diamonds, remember that, boys, that

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is the difference between two and three stars! It is where you are

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going wrong! What I do with this dish, I wanted to cook it for you,

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it has a little bit of the French influence and a little bit of

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Italian. At home with our restaurant manager, he is the best

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restaurant manager, if not from the country, most probably from the

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village of Bray. He has been there as long as the

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bricks have been there? Yes. He's been there for almost, if not

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30 years. He basically knows what our customers like. This is lovely.

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It is a summer, fresh light dish. So after the peppercorns I have put

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in a little twist of lime. A touch of salt and we blend it with... A

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drizzle of olive oil to keep the moistness in it.

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That's it. Now, we have the brown meat that

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has been passed through a sieve. The pasta is about there? Yes, that

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is the brown crab. The sauce is from inside the body. That is the

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Coral. All of the lovers of the crab, that is their favourite. We

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should never lose that. That has had two minutes, this is

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ready. How old is this crab, Nathan?

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has to be about 15 years old. Almost as old as you! If you would

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like to ask a question on the show, call this number:

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The calls are charged at a standard network rate. You can put your

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questions to us live later on. Now, the asparagus goes on the foil

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here. With the pasta we pat it dry. I

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will garnish it with a little bit of salt.

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It doesn't take long to warm up this? No. About three or four

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minutes. That goes in there.

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The asparagus goes on top and we close the lid. Now we need to

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finish the sauce. So the sauce I have passed through

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a sieve. We have the Mascarpone with the brown crab.

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Now a classic vierge is a simple dish? It is simple, but you need

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good plum tomatoes. I know at the moment that the best ones are the

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Italian tomatoes from the north. They are tasty. Very sweet. They

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don't have too much water inside. I am warming up the Mascarpone with

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the brown crab. Just so it is warm.

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That is ready to use now. We are ready to plate up.

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Here are the herbs. Now a little salt and pepper there.

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You don't need much. The dish can be done with or without the sauce.

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It doesn't take long to heat it is a warm dish. The asparagus are nice

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when they are crunchy. Just a touch of salt again. A

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little bit of pepper on the asparagus.

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Ready when you are. That's it.

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I like to open it slightly so you see the pasta and the leaves and

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the filling. A little rocket as a garnish and

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the sauce on top. So you have a mixture of classic

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French and classic Italian? There you go.

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Get a good shot of those diamonds. Remind us of what this is again?

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is cannelloni of crab with virgin olive oil sauce.

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Cooked by a legend. Cooked by a legend.

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My pleasure. It looks stunning, I have to say.

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Follow me over. Grab a seat here, Alain.

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Dive in. Tell us what you think. Thank you.

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You have a little bit of basil. Often when you are talking about

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the sauce, it also has tarragon, can you mix and match? You can. It

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is a question of what you have in the herb garden. Basil is the

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classic, but you can add chervil and tarragon.

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Right we need wine to go with this. As well as the great chefs on the

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show today we have the combined fire power of all five of our wine

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experts. They have hidden themselves away in a secret

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location, let's find out what they have chosen to go with Alain's

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perfect pasta, while I eat it. Right, guys, it is James' birthday,

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we have to get him a present. Chefs a difficult to buy for, what

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about wine? We still have wines for the show,

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though. You are right. Let's go.

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With Alain's cracking crab, I am casting my line for a white elegant

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wine with a little bit of texture to work with the dish. You could go

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for this, Elegant Frog. A memorable name, but a great wine. Think of

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the textures at play here. I need a wine that is multi-dimensional, so

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I am selecting Taste the Difference Languedoc White. It is fantastic!

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This wine comes from France's Languedoc. It offers value for

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money and quality in the glass. Here are the local grape varieties,

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made into a headline act. Yummy! Thinking about the

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ingredient in the dish, the crab. It is a big flavour. For that you

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need fruity concentration in the wine. Then there is the texture of

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the pasta. For that you need oak- enrichment. This has been fleshed

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out in the barrels. Finally, the flavours, the basil that is flok

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flecked through the pasta, the peppercorns, this wine gives a

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sense of aromatics with a lightness of touch.

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Alain, here is to your corking crab cannelloni. Cheers! Cheers indeed.

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What do you reckon to the wine. Well, because it is French it has

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sunshine in it. It is lovely. Next up it is Nathan's fish course.

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What are you cooking? Turbot with red wine butter.

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A chef's dish? Fish on the bone. Lovely.

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To go with the birthday feast, I have been allowed to choose my

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personal favourite moments from the BBC archive. First up it is Rick

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Stein. Yes, you guessed it, it is the one with the mandolin.

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Look away if you are squeamish, but People that like food

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And nothing sums up simplicity, pure, delicious simplicity, better than just a dish of grilled queens.

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Queens are just a type of small scallop.

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Brush them with plenty of butter

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and season them liberally with ground black pepper and salt.

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Then put them under a hot grill.

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Notice the wonderful smell that actually comes from the shells- as well as the scallop meat.

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Like hot beaches. And that's what it is, cos all beaches are is bust-up shells.

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These are now well and truly cooked

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I'm going to add some seaweed, put some seaweed on the plate.

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In addition to that lovely smell of the shells, I want that lovely smell of seaweed.

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Heat the seaweed up for a few seconds only

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in some boiling water. When this comes out you get that indefinable,

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wonderful smell of seaweed.

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Put the queens on top of that.

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Having done that, I go for the final piece, which is, to me, the most important - the butter.

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I'm very pedantic about beurre noisette.

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I use a saucepan. A frying pan's black and you can't see what's going on in it.

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With a saucepan, you can.

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I need to be able to judge visually- exactly when the right point to stop the cooking is.

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Take it too far, you get burnt butter rather than beurre noisette.

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Beurre noisette means "nutty" and I'm after that nutty flavour.

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Another pedantic point of mine is I put the lemon juice, which always goes with noisette,

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actually on the scallops, not in the butter.

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Lovely, lovely flavour. Quite dark but not burnt.

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And finally, a little finely-chopped parsley...

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to complete the dish.

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Delicious. I think I might just...

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pop one into the old mouth, there!

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Ohh! This is one of the first seafood dishes I ever had in Brittany.

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Never forgotten it. Really understood about simplicity.

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You can't beat a properly made, simple butter sauce.

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This is perfection. I wouldn't want- to be anywhere else in the world.

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Australia, Tahiti, Barbados or ANYWHERE!

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It's such a perfect evening. So still.

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Look at that family. Look at the concentration.

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It's like a timeless image to me

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of everybody's best memories of Cornwall.

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Grey mullet are normally rather muddy estuary fish, but these bay mullet, well...!

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This is a typical bay mullet.Nice and big, clean. Clean, exactly.

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Grey mullet, it's a wonderful fish.

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It's so firm. So nice to feel - like all fresh fish.

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Stale fish feels soft and soggy.

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Fresh fish, you feel like going like that...

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Let's get on with the dish.

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A simple Etruscan sauce - green olive oil, garlic, red chillies, lemon juice and sea salt.

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The garlic...

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I'm using this Japanese mandolin.

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Be extremely careful.

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It says in Japanese on one side and English on the other, "watch your fingers."

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The most sensible thing to do is not... Aaagh! BEEP ..ing hell!

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I'm chopping the garlic with a knife.

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Next, the chilli. Take the seeds out and put the chilli into a tiny bit of vinegar,

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just to slightly decrease the heat,

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otherwise it'll be too hot. You want a suggestion of chilli, not a massive blast.

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If you can hear a noise,

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it's just the sound of the Japanese- mandolin being thrown in the skip!

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it's just the sound of the Japanese- mandolin being thrown in the skip!

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So, to assemble the sauce, this wonderful olive oil... It's great.

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It's almost nicer to sniff than to taste, but only just.

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Then the garlic. And finally, a little bit of the chilli. That's all!

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"Call that a sauce?" you say. But the simple things are often the best!

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To cook the fish, it's a good idea to put some oil on the bars first to make sure it doesn't stick.

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I greased the fish with olive oil, thyme and salt.

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I can use the charcoal grill to warm the sauce through.

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I don't want to heat it right up or the flavours will dry up.

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The fish is done on that side.

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It's getting so white and firm now.

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Bit more thyme and olive oil mix and some salt and flip it over.

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It's so quick. Beautiful, hot charcoal grill.

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The sauce will be just about ready.- Yes, it's nicely warmed through.

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We use BLUE plasters so you can see them in the food!

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Lift it out gently, cos once it's cooked it's very delicate.

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Take some delicious sauce...

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Just a little bit. Don't want to fill everybody up with olive oil.

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Some sea salt for crunchiness.

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Nice crunch against the softness. Now the taste.

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Now that is seriously good.

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That's the sort of dish that I like to give to people who don't like fish.

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Give them something like this, they'd be converted immediately.

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WEATHER REPORT ON RADIO

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Now,

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Now, I

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Now, I love

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Now, I love that clip! Right, it is time for the fish course. In our

:25:50.:25:56.

unique four-course feast, there is no better a man to make it than

:25:56.:26:02.

this guy, Nathan Outlaw. What are you making for us? What is on the

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menu? We are making a turbot with red wine butter. It is fantastic. I

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will put with that grilled leeks and a butter dressing. That is my

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take on tartar sauce. It is red wined reduced. That is with red

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wine, water and sugar. Then we have gherkins and capers and herbs,

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which are chives, tarragon, chervil and parsley. With the butter we

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have garlic and some thyme in there. Now, red wine and red wine vinegar?

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Yes, I will prepare the fish. If you are up for this, you can cook

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it whole to. Do that you remove the fins on the side.

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You need a big roasting pan to do You need a big roasting pan to do

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the trick. Cooking on the bone it alters the

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texture? It has a slightly special flavour on the bone. It is

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forgiving in regards, to, I find if you have something on the bone it

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will give you another five to ten minutes, like resting the meat.

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That is good as fish does cook very quickly.

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I mentioned you are probably the only two-star Michelin chef that

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cooks exclusively fish? That's it. I let the markets and the fishermen

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tell me what is available and I cook it. That is the secret.

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Obviously there is a little more to it than that.

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You were saying you buy the fish from the same guy? Yes, a lot of

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the fishermen in Padstow from that clip are still there fishing now.

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My wife is from Padstow. I get to know all of these people. It is

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great. The best way to buy fish is off the fishermen.

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So, keep the head if you want to make a stock, but now we cut it

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down so that it becomes a tranche of turbot.

:28:09.:28:13.

Remove the tail like so... Keep that for the stock.

:28:13.:28:18.

You are using a meat cleaver as the bone is thick? Yes, it gets thicker

:28:18.:28:23.

as you go down. Obviously the bigger the fish, the thicker the

:28:23.:28:26.

bone. Some of these fish, the halibuts,

:28:26.:28:34.

and that type of fish can be huge? Yes. Niling like this is lovely to

:28:34.:28:39.

cook on the bone. -- anything like this, it is lovely to cook on the

:28:39.:28:44.

bone. This is a small fish. This would be

:28:44.:28:48.

the smallest. Now, find the bone and come all the

:28:48.:28:58.

way down. Ruin the rolling pin, as you do.

:28:58.:29:03.

Look at that! Add that to the pasta machine list.

:29:03.:29:10.

Now, break this down. It could feed about six people this size. I am

:29:10.:29:19.

cutting a prime bit out for you. What that leaves you with is a

:29:19.:29:26.

beautiful piece... And a ruined rolling pin! Someone will send you

:29:26.:29:31.

one in! Now, we have a lovely piece of turbot. So we put a little bit

:29:31.:29:37.

of salt on that I will deep-fry the capers you want.

:29:37.:29:43.

So, a hot pan. Get the oven on to 220 before you even start any of

:29:43.:29:49.

this, really. You want the white skin down. The white skin becomes

:29:49.:29:55.

like a fish crackling. It is good to eat. It is also going to protect

:29:55.:29:59.

the fish. You would not turn it over? No. If

:29:59.:30:04.

you turned it over and tried to cook it on the darker side, what

:30:04.:30:07.

happens is that the dark side sticks to the flesh and you have

:30:07.:30:17.

trouble getting it off. So, a little bit of colour on that.

:30:17.:30:25.

So that goes in the oven? Yes. How long for? About 10 to 12

:30:25.:30:31.

minutes. It is a great piece of fish, as you can rest it. It is a

:30:31.:30:35.

little more hardy. We have the leeks in the salted

:30:35.:30:41.

boiling water. They are the fried caper berries.

:30:41.:30:47.

They add a nice texture to the dish. There we have the red wine reducing.

:30:47.:30:52.

With the dressing we need butter. I thought when I was coming on here

:30:52.:30:56.

to cook for you, what better than a handful of butter to make the sauce.

:30:57.:31:03.

I know you love that. I have gone on to olive oil now!

:31:03.:31:10.

OK! So, we have the thyme in there and crushed garlic.

:31:10.:31:17.

We need to make this a nut-brown butter. That give it is the flavour.

:31:17.:31:25.

So, this is the colour from it? you get a newsiness to it. It

:31:25.:31:30.

compliments the turbot very well. About the restaurant, tell us where

:31:30.:31:36.

it is? You have a brasserie next door to it now as well? That's

:31:36.:31:41.

right. We have the seafood and grill restaurant. It is a simple

:31:41.:31:44.

fish and meat restaurant. Everything that we do there in the

:31:44.:31:49.

brasserie is from the boats, the markets and the farms. Then what we

:31:49.:31:54.

do there is we don't tell people what they are going to have. There

:31:54.:32:00.

is a choice of sauces, side dishes and we cook it how you want it with

:32:00.:32:05.

the meat and the fish. Then there is the fine dining. That is the ten

:32:05.:32:12.

tables. I create an eight-course menu. It has 14 varieties of

:32:12.:32:16.

seafood in it. If you are after the best of the

:32:16.:32:23.

fish, hopefully wow will see it there.

:32:23.:32:32.

The restaurants are the same type of restaurants in the way, the

:32:32.:32:42.
:32:42.:32:46.

ingredients come from the same places, but the brasserie has a

:32:46.:32:53.

little bit of meat. You also have an academy? There is

:32:53.:32:59.

Cornwall College. We are running an academy, it is basically an

:32:59.:33:04.

extension to the VRQ course. That is what the chefs do now to get a

:33:04.:33:10.

qualification. It is not a replacement for the course, but an

:33:10.:33:15.

enhancement. It gives them a little more. There are 12 students on each

:33:15.:33:20.

site. So 24 in total. The first bunch of people coming on to it,

:33:20.:33:25.

they are coming on in September. They are coming to work with us. I

:33:25.:33:29.

am looking forward to that. In Cornwall we have amazing suppliers.

:33:29.:33:36.

So I'm taking them to the suppliers, giving them masterclasss. Hopefully

:33:36.:33:41.

inviting chefs to give them a masterclass... What are you looking

:33:41.:33:47.

at me for? Exactly! Now, the fish, the best way to know it is cooked

:33:47.:33:52.

is that the skin peels off. When it peels off, it is ready. If not, put

:33:52.:34:00.

it back in the oven for a couple of minutes. Off that comes. So now we

:34:00.:34:04.

add seasoning. If you have lemon, that is brilliant. How is it

:34:04.:34:11.

looking? It looks delicious. Now we put that on the plate. Underneath,

:34:11.:34:20.

the white skin is all crispy. So that is edible. Now the reduction.

:34:20.:34:28.

That is thick? Yes, nice and thick. That is because the sugar is there?

:34:28.:34:33.

Yes, we balance the sweet, sour, the salty, so all of that works

:34:33.:34:39.

very well. So we have the two spoonfuls of red wine reduction,

:34:39.:34:43.

four spoonfuls of the butter. And we take some of the gherkins

:34:43.:34:47.

and the capers that have been chopped up into nice diamond

:34:47.:34:53.

shapes! And some of the herbs in there.

:34:53.:35:01.

A touch of salt. OK so we ehave the leeks on to the plate there.

:35:01.:35:09.

This is simple really. You can do this with carrots and asparagus.

:35:09.:35:15.

We spoon over the dressing... the dressing splits? It is like

:35:15.:35:23.

putting olive oil over it? Yes, you have an oil here but also the

:35:23.:35:28.

butter with the fish is beautiful. Obviously it is a birthday treat.

:35:28.:35:32.

It looks brilliant. And then for the texture we have

:35:32.:35:38.

the deep-fried capers over the top. Tell us what that is again? That is

:35:38.:35:43.

the turbot with red wine butter and grilled leeks.

:35:43.:35:49.

grilled leeks. Easy as that! I have to say, that

:35:49.:35:53.

looks amazing. Have a seat over here.

:35:53.:35:59.

Nathan, you get to dive into this, Marcus too! I feel like it is my

:35:59.:36:05.

birthday. It is fantastic. So, cooking fish on the bone, it is

:36:05.:36:10.

totally different and a great way of cooking? It is incredible. It

:36:10.:36:15.

retains the moisture, it draws from the bone. It is amazing. It rests

:36:15.:36:20.

like the meat. It relaxing. But the other fish with that?

:36:20.:36:29.

think that brill is one of my favourites. Anything that is flat.

:36:29.:36:36.

It sounds good to me. So, let's head back to the secret wine HQ, to

:36:36.:36:42.

see what the Saturday Kitchen wine experts have found to go with the

:36:42.:36:45.

fish course. A great job on the wine with the

:36:45.:36:49.

crab. Cheers! But we still have not got a

:36:49.:36:55.

present for James? He love as posh burgundy.

:36:55.:37:03.

But it is not a bargain. Guys, I'm sorry, I need a tipple

:37:03.:37:08.

for Nathan's turbot. Nathan, the turbot is a fish course

:37:08.:37:13.

treat for the birthday boy. It has left me with a delicious dilemma.

:37:13.:37:18.

Even though turbot is a white fish, it is textured. I could go white or

:37:18.:37:23.

red. If we were going white, we could get this wine from Austria,

:37:23.:37:28.

but I am heading to the east and going for a light red. The one I

:37:28.:37:35.

have picked with you may not be familiar with. It is Cosmina Pinot

:37:35.:37:45.
:37:45.:37:46.

Noir 2011, coming from Romania! Pinot Noir is a grape variety.

:37:46.:37:52.

Value for money like this wine is difficult to find. The cool climate

:37:52.:37:57.

is apparent on the glass. On the nose... A classic sense of red

:37:57.:38:01.

berries and cherry with a little bit of plum and spice.

:38:01.:38:10.

On the palette, it is fruity, jurorsy and slightly oaked. The red

:38:10.:38:15.

wine is light enough to work with the turbot, and also the weight to

:38:15.:38:21.

part with the red wine dressing. It picks up on the leeks, the wine and

:38:21.:38:26.

the tarragon. Nathan, I bring you a wonderful red

:38:26.:38:32.

wine and I promise you, it doesn't bite! What do you reckon to that?

:38:32.:38:35.

It is brilliant. Really, really good.

:38:35.:38:40.

Lovely. I have never tried a wine from there, but delicious! Happy

:38:40.:38:43.

with that? The red wine is fantastic.

:38:43.:38:49.

Now, time to play another of my favourite clips from the BBC

:38:49.:38:53.

archive. This time I have chosen The Two Fat Ladies.

:38:53.:38:57.

They are in Yorkshire in a little smokehhouse.

:38:57.:39:07.
:39:07.:39:24.

I think this is where we want It's a really old one. Apply here

:39:24.:39:30.

Are all the fishmongers so handsome- around here? Caught me by surprise.

:39:30.:39:32.

How many pieces would you like? About four.

:39:32.:39:33.

How long have you been here? Since 1872. Has all your family?Yes, five generations. How wonderful.

:39:33.:39:37.

And I'd also like... Could I have three pairs of kippers? Aren't they lovely? Luscious creatures.

:39:38.:39:47.
:39:48.:39:49.

Do you smoke 'em here? Yes. Can we look? Certainly.

:39:49.:39:51.

Shall I leave those there for the moment? Yeah.

:39:51.:39:53.

Behold the smoke room. ..Whew!

:39:53.:39:56.

Oh! Oh, heavens! Oh, what a picture!

:39:56.:40:01.

Oh, isn't that wonderful? An Aladdin's cave of beautiful kippers.

:40:01.:40:07.

How long does a kipper take to smoke? Between 18 and 20 hours.

:40:07.:40:12.

And the salmon? Two or three days. As long as that? How interesting.

:40:12.:40:18.

I love the black drippings. That's what your lungs are like. They're not full of fish oil.

:40:18.:40:23.

Anyway, it looks really delicious.

:40:23.:40:28.

Oh, and also...! I can't see it. ..also bacon.

:40:28.:40:32.

Flenches of bacon. That's right. Do you sell them? It's for the butcher.

:40:32.:40:36.

HE COUGHS

:40:36.:40:46.
:40:46.:40:54.

Buenos dias, mi amigos, as they say in Mexico.

:40:54.:40:56.

which is where this recipe comes from - a traditional Mexican breakfast recipe, huevos rancheros,

:40:56.:40:59.

which is...

:40:59.:41:01.

All it means is ranch-style eggs.

:41:01.:41:03.

Heat a little oil, and into it I'm going to put some lean minced beef.

:41:03.:41:06.

You just want to let this brown.

:41:06.:41:10.

So, now I'm going to add to it some chopped onion...

:41:10.:41:13.

..and some garlic.

:41:13.:41:18.

And some roughly chopped tomatoes.

:41:18.:41:20.

Salt.

:41:20.:41:23.

It's important to brown the mince before adding the salt.

:41:23.:41:27.

You shouldn't add salt to red meat. It makes it go "Yugh!"

:41:27.:41:29.

Pepper.

:41:29.:41:32.

And a good dash of Worcestershire sauce.

:41:32.:41:37.

And now some water.

:41:37.:41:40.

And some roasted green chillies.

:41:40.:41:45.

It's exactly the same principle as with red peppers.

:41:45.:41:48.

Put them under the grill or in the oven, skin them and deseed them.

:41:48.:41:56.

How much chilli you put in is up to you. This is a whole chopped green chilli. Quite a hot one.

:41:56.:42:04.

Now, this has got to simmer for ten minutes. I can put it on the Aga, make room for you.

:42:04.:42:07.

I'll fry me onions. COCKNEY ACCENT: Fry your onions.

:42:07.:42:17.

Anyway, I'm first of all frying some onions.

:42:17.:42:20.

And I'm going to put in some garam masala.

:42:20.:42:23.

And we'll put in some turmeric, which is really the saffron of India.

:42:23.:42:26.

A wonderful bright yellow.

:42:26.:42:28.

I imagine that's what they use when they say "saffron robes".

:42:28.:42:30.

It's probably turmeric robes. That's a very good point. Yeah.

:42:30.:42:40.
:42:40.:43:10.

is to just pour the entire thing into the sink like that,

:43:10.:43:12.

and you can just wash the sink out again.

:43:12.:43:15.

Then it's easy in here to take the skin off.

:43:15.:43:18.

Peels off a treat.

:43:18.:43:20.

And just take your lump over here and flake it into the onions.

:43:20.:43:25.

We get good basmati rice and just boil it in furious boiling water with some salt in

:43:25.:43:27.

until it's just done.

:43:27.:43:30.

Strain it and it's ready to tip in.

:43:30.:43:33.

Now we'll put some chopped eggs in.

:43:33.:43:37.

It's good to get it all mixed so the flavours go through everything,

:43:37.:43:40.

and the colour.

:43:40.:43:50.
:43:50.:43:50.

And now, just for a bit of prettiness,

:43:50.:43:52.

and flavour,

:43:52.:43:55.

I put parsley over it.

:43:55.:43:57.

And then these lovely little fried onion rings.

:43:57.:43:59.

It's what the Indians always put on rice, and I think it's delicious.

:43:59.:44:02.

And it's ravishing, you see! Indeed.

:44:02.:44:05.

What are those dear little things?

:44:05.:44:07.

They're flour tortillas. They come like this. Really, they're the bread of Mexico.

:44:07.:44:12.

You see the women slapping them on stones everywhere you go. Slap, slap, slap, slap.

:44:12.:44:18.

And what you want to do is fry them gently in some heated oil so they warm through

:44:18.:44:21.

but they don't go crispy, because then they become tacos, really.

:44:21.:44:26.

I've done enough of these now, so let's fry some eggs.

:44:26.:44:33.

I'm dying to see the assemblage of this curious breakfast.

:44:33.:44:36.

Well, I will assemble now.

:44:36.:44:40.

Put your corn tortilla on the plate,

:44:40.:44:44.

and then onto it put your huevo. You have to be very careful with that word,

:44:44.:44:50.

So you put your fried egg onto your tortilla.

:44:50.:44:53.

And then you get your chilli sauce and you just spoon it over the top.

:44:53.:44:57.

Heavens!

:44:57.:44:59.

That is VERY hot. Doesn't that look nice?

:44:59.:45:02.

That's a wonderful dish to go to work on. Washed down with a pint of ale.

:45:02.:45:12.
:45:12.:45:22.

Do you know they start work at 5.30am? Poor old things. They need a good breakfast.

:45:22.:45:26.

I think they'd be very glad of it. Strange though it might have been.

:45:26.:45:36.
:45:36.:45:37.

They

:45:37.:45:37.

They don't

:45:37.:45:37.

They don't make

:45:37.:45:42.

They don't make them like they used to! Still to come on Saturday

:45:42.:45:48.

Kitchen. Keith Floyd will be at sea, in the North Sea in another of my

:45:48.:45:53.

all-time favourite clips. He is cooking on a fishing trawler. A

:45:53.:45:59.

pan-fried fresh fish with a classic white sauce. There are three

:45:59.:46:09.

brilliant chefs in the studio helping me to celebrate, I am a

:46:09.:46:16.

little SHELL-shocked! Now, cooking next to me is one of Britain's best,

:46:16.:46:22.

with his own two-starred Michelin restaurant in London, the The

:46:22.:46:28.

Berkeley. It is Marcus Wareing. Good morning to you.

:46:28.:46:35.

Happy birthday to you, sir. Now, we are cooking lamb? Yes, we

:46:35.:46:40.

have a fantastic cut of salt marsh have a fantastic cut of salt marsh

:46:40.:46:43.

lamb. This is fed on milk and grass. What we do is take it off the bone

:46:43.:46:48.

and break it down into the natural lobes.

:46:48.:46:54.

So cut it down into not joints, but muscles? Yes, muscles. In the

:46:54.:47:00.

restaurant we put them into little bags with sauce and seasoning and

:47:00.:47:03.

flavours. The water bags are popular in restaurants, but now you

:47:03.:47:07.

can buy them. You can buy them online.

:47:07.:47:11.

Absolutely. So you have cooked this one? This

:47:12.:47:18.

has been cooked in there for about 35 minutes, and we then take it out

:47:19.:47:25.

and cook it with the reduced cream and the herbs, then it goes on to

:47:25.:47:31.

the char grill. You can use yoghurt. So in here what we have got is the

:47:31.:47:36.

rack of lamb. We have marinaded that in olive oil with a little bit

:47:36.:47:41.

of herbs, seasoning, salt and pepper. The herbs are the rosemary

:47:41.:47:43.

and basil. The classic herbs.

:47:43.:47:48.

You have been in London for a long time. You have seen a lot of things

:47:48.:47:53.

changing in the UK in terms of food. How different is it now to when you

:47:53.:47:59.

first start snd Your restaurant's been voted number one in for a few

:47:59.:48:01.

years now. Is there more competition? The competition is

:48:01.:48:06.

huge. There are more restaurants, more big-name chefs coming to

:48:06.:48:11.

London. Chefs from all over the world, but the food seen is

:48:11.:48:16.

changing, people are more aware of food. Everyone is eating healthy,

:48:16.:48:21.

you have to keep up with the times. How do you keep it different and

:48:21.:48:26.

fresh? How do you keep up the game? Staying in touch with your supplier,

:48:26.:48:30.

staying in touch with the industry. Just literally staying in touch!

:48:30.:48:34.

You really do have to keep up. You need to be really aware of what is

:48:34.:48:41.

going on around you and enjoy what you do, I think. Be creative! So, a

:48:41.:48:46.

little bit of butter and olive oil in there. We add in the courgettes.

:48:46.:48:56.

You have got the restaurant where you are now, tell bus that, the

:48:56.:49:01.

two-starred one? That is in the The Berkeley.

:49:01.:49:06.

I've been there previously with my previous partner, Gordon. Now it is

:49:06.:49:10.

myself for the last three-and-a- half to four years. That is where I

:49:10.:49:17.

spend all of my time. I have another restaurant, the Gilbert

:49:17.:49:22.

Scot in St Pancras Station. It is an amazing place.

:49:22.:49:27.

It is. They have changed that so much? It is an extraordinary

:49:27.:49:33.

building in an amazing clocation in London. I am pleased to be there.

:49:33.:49:39.

We have a fantastic food offering. Brunches, an Olympic tea. It is

:49:39.:49:43.

where the javelin train goes to the Olympics. So am looking forward to

:49:43.:49:47.

that. The tills, hopefully, will be ringing.

:49:47.:49:51.

As well as that, if that was not enough, you are also in training,

:49:51.:49:57.

not for the Olympics, but something equally as tough... Before we get

:49:57.:50:01.

to that, the barlotti beans have been soaked overnight. We put in

:50:01.:50:07.

the onions, the carrots, celery, herbs into a pan with cold chicken

:50:07.:50:12.

stock and bring them up to the boil. No salt? Right.

:50:12.:50:17.

We put these on top of there and mix that up.

:50:17.:50:22.

I mentioned something as tough as the Olympics, what is this about

:50:22.:50:26.

your boxing? Some of the chefs and front of house staff in London have

:50:26.:50:31.

been invited to a boxing tournament. It is going to be very, very

:50:31.:50:38.

interesting. It is called Rumble in the Kitchen. You are not too late

:50:38.:50:44.

to join up now. You and Nathan are about the similar weight, you could

:50:44.:50:51.

be going as well. This is a bit like a mid-life crisis.

:50:51.:50:58.

The mid-life crisis starts at 40! This is for charity for jufpbd

:50:58.:51:02.

privileged children who are struggling in life who need a

:51:02.:51:05.

little bit of help from professionals. So, I am in training.

:51:05.:51:12.

It is a sport I did as a young boy. My brother was a boxer, my father

:51:12.:51:15.

boxed as well. I boxed for ten years.

:51:15.:51:21.

Do you know who you are up against? I don't really care. I am really

:51:21.:51:25.

looking forward to. Do you know what it is like for a middle-aged

:51:26.:51:32.

guy to get into a ring and kick into a waiter? I can't tell you how

:51:32.:51:38.

much I am looking forward to this! I nearly got in the boxing ring.

:51:38.:51:43.

There was a TV programme, people going up against somebody else,

:51:43.:51:50.

also known in the boxing ring. I was due to go up against Darius.

:51:50.:51:54.

What happened? He pulled out. I was there, doing the training but it

:51:54.:51:58.

did not happen. Now, this is the lamb cooked in

:51:58.:52:03.

milk? Yes. So, the olives here, you are doing

:52:03.:52:10.

a dressing with them? I am putting that on the grill. The seasoning.

:52:10.:52:15.

Now the lettuce is going on. The French love cooking with

:52:15.:52:21.

lettuce, but it is not often what we do in the UK? No it is not, but

:52:21.:52:26.

cooking the lettuce is a good thing to do. You just put it on the grill.

:52:26.:52:29.

You keep the centre of it, the heart, you don't have to do a great

:52:29.:52:36.

deal with it at all. They just sit on the grill.

:52:36.:52:42.

Now the meat sauce goes into the beans.

:52:42.:52:50.

Now we add a little bit of butter. What cheese is this? This is ewes'

:52:50.:52:56.

cheese milk. That is from Wales. We dice that up.

:52:57.:53:01.

Not diamonds! Now, all of the trimmings we put into the barlotti

:53:01.:53:05.

beans. That will make a light cheese sauce. It is not a cheese

:53:05.:53:10.

sauce as such, but it adds the beautiful mild flavours to it. It

:53:10.:53:15.

is delicious. It adds a little bit of thickness into the barlotti

:53:15.:53:21.

beans. OK. So now we have the salad here.

:53:21.:53:26.

That's it. Now, of course, all of today's

:53:26.:53:34.

studio recipes, and there are a lot of them today, go to

:53:34.:53:38.

bbc.co.uk/saturdaykitchen. Bbc.co.uk/recipes. I am showing

:53:38.:53:45.

some of my favourite recipes tomorrow, also on Best Bites.

:53:45.:53:51.

That is on BBC Two. This is so flavoursome it does not

:53:51.:53:56.

need a great deal of cooking at all. I am putting the rest of the juices

:53:56.:54:05.

in there. Then we is -- have the cheese and

:54:05.:54:11.

the olives. Ments Some of this vinegar? Yes.

:54:11.:54:17.

Are you behind? No, I'm fine! your birthday, it can be a slow day

:54:17.:54:21.

today. Sorry, what was the question. You

:54:21.:54:24.

are rushing around, you have side tracked me.

:54:24.:54:30.

What is next for Marcus Wareing? is the Olympics. Especially where

:54:30.:54:35.

the Gilbert Scot is. We have to be ready for that we are about to

:54:35.:54:40.

start a cook book at the Gilbert Scot. We are starting that after

:54:40.:54:44.

the Olympics. There we go. That is enough.

:54:44.:54:51.

I think we will be getting ready to say Marcus Wareing, the three-

:54:51.:54:58.

starred Michelin chef. You deserve The food speaks for itself.

:54:58.:55:04.

Now, we are plating this up. You can leave the garlic in. The smell

:55:04.:55:09.

of the herbs and the cheese is delicious. Bass basically, we are

:55:09.:55:16.

cutting everything up now. This is like a sharing plate? It

:55:16.:55:20.

smells delicious. The point of the water bath is to

:55:20.:55:25.

keep it at a nice temperature it really does. It keep it is nice and

:55:25.:55:29.

pink. It does not overcook it. You can hold it in there.

:55:29.:55:35.

That is that thing with you, you are classically trained but

:55:35.:55:39.

embracing modern techniques? Yes. We are all excited about it and why

:55:39.:55:45.

not? It works it is delicious. There we go with the lettuce on

:55:45.:55:50.

there. Now this dressing over the top.

:55:50.:55:57.

This is not just a main course for you, jails -- James, this is for

:55:57.:56:04.

everyone. Tell us what that is again? That is

:56:04.:56:08.

milk-fed lamb from Wales with barlotti beans and char grilled

:56:08.:56:13.

lettuce. Cooked by one the best chefs in the

:56:13.:56:16.

Cooked by one the best chefs in the country. Done. Fabulous! You get to

:56:16.:56:20.

dive in. Have a seat over here. I don't know where you want to

:56:20.:56:25.

start but dive in, hit it from all sides. You have the neck in there

:56:25.:56:30.

that was slowly cooked? The neck, the rack, the leg, the shoulder.

:56:30.:56:37.

Could people buy that from somewhere? I think in great

:56:37.:56:43.

farmer's markets you can buy it you can buy a nice leg of lamb, you can

:56:43.:56:48.

even put it into a nice pot of stock.

:56:48.:56:53.

Now, let's find out what the wine experts have chosen to go with

:56:54.:56:59.

Marcus's marvellous main course. Hi, guys.

:56:59.:57:05.

Tim, we have had a great idea for James' birthday present. That is

:57:05.:57:09.

great. Can you swing by the shops? Yes.

:57:09.:57:14.

And don't forget the wine for Marcus' lamb.

:57:14.:57:20.

The classic wine for lamb is Rioja. I agree with that. We are looking

:57:20.:57:27.

at two wines that come from northern Spain. We could go with

:57:27.:57:37.

this or the Torro made from the Tem pranillo grape.

:57:37.:57:44.

Or, we could go for the greatly- named, La Garnacha Salvaje del

:57:44.:57:50.

Moncayo 2010. Viva vino. In Rioja, green ash is

:57:50.:57:55.

regarded as a secondary grape, but here it takes the centre stage on

:57:55.:58:00.

the nose... There is cloves, peppers, lovely red fruits and a

:58:00.:58:04.

smidgion of oak. And when you glug this, it has a

:58:04.:58:08.

beautiful character to it. With lamb a butterry texture, don't

:58:08.:58:12.

swamp it with a wine that is beefy. Think about the Mediterranean herbs

:58:12.:58:20.

in the dish. This wine has a subtle depth to bring out the flavours and

:58:20.:58:24.

finally, think of the intensity of the stock. With the earthy beans.

:58:24.:58:33.

This wine has the perfect level of oomph to set the lamb free. Marcus,

:58:33.:58:40.

here is to your perfect lamb! Happy birthday, James! Cheers indeed.

:58:40.:58:45.

What do you reckon to that? I like that a lot. It is easy. It is nice

:58:45.:58:53.

and light. The dish is light. ideal. A bargain at �7.99. Right it

:58:53.:58:57.

is time to catch up with Celebrity MasterChef. The three finalists

:58:57.:59:03.

have been shipped off to Dublin to cook for some of Ireland's most

:59:03.:59:13.
:59:13.:59:40.

famous literary figures. Enjoy this who between them have sold

:59:40.:59:45.

John Connolly, internationally acclaimed crime writer...

:59:45.:59:47.

Eoin Colfer, a New York Times bestselling author

:59:47.:59:50.

of teen literature,

:59:50.:59:53.

Sinead Moriarty, author of seven novels

:59:53.:59:57.

selling over 16 million books worldwide,

:59:57.:00:00.

and John Boyne, celebrated author of The Boy In The Striped Pyjamas.

:00:00.:00:10.
:00:10.:00:27.

The celebrities have devised their own menus

:00:27.:00:29.

and have just three hours before lunch is served.

:00:29.:00:32.

For his starter, Phil is making fresh crab

:00:32.:00:34.

with micro salad.

:00:34.:00:36.

I've got a lot of chopping to do, and you know what I'm like with chopping.

:00:36.:00:45.

Nick's main is lamb wellington

:00:45.:00:47.

served with a selection of spring vegetables.

:00:47.:00:55.

'When I go wrong, I flap a little bit.'

:00:55.:00:57.

I'm going to try today to make sure- everything's prepped,

:00:57.:00:59.

everything's ready, and then hopefully it'll all be ready to go.

:00:59.:01:04.

For dessert, Kirsty has chosen to make a raspberry trio

:01:04.:01:07.

of sorbet, madeleines and creme brulee.

:01:07.:01:16.

I'm more worried about you than anybody else.

:01:16.:01:18.

With all three of yours,you don't know whether it's going OK

:01:18.:01:21.

until you pull it out of the fridge or the oven.

:01:21.:01:24.

And by that time you're up the creek without a poodle.

:01:24.:01:27.

Nothing I can do about it. I've chosen to do something

:01:27.:01:30.

that is all towards the final moment.

:01:30.:01:33.

You're going for it, honey, ain't you? Yeah!

:01:33.:01:35.

This is a big day.

:01:35.:01:44.

One hour and 15 minutes for your first course for lunch.

:01:44.:01:52.

Sorbet churning, Kirsty makes the mixture

:01:52.:01:54.

for her creme brulee.

:01:54.:02:03.

Your guests have just arrived. That means 30 minutes to lunch.

:02:03.:02:08.

This is the famous mousse. Set enough? Yeah.

:02:08.:02:11.

Each of them has got to be wrapped up, then...

:02:11.:02:13.

Whoa, whoa, whoa.

:02:13.:02:23.
:02:23.:02:24.

Could you make sure you present the plates...

:02:24.:02:26.

This way? Like that, yeah. Please. That's right. Thank you.

:02:26.:02:29.

Phil has made a micro-leaf salad

:02:29.:02:31.

of fresh white crab topped with a brown-crab and Tabasco dressing,

:02:31.:02:35.

served with feuilles-de-brick biscuits,

:02:35.:02:37.

crispy pancetta and green-herb dressing.

:02:37.:02:42.

It's a wonderful smell. That smells fantastic.

:02:42.:02:52.
:02:52.:02:54.

These are just a joy to even look at, not to mind eat.

:02:54.:02:56.

It's the most delicate, beautiful thing I've ever seen.

:02:56.:02:59.

And the pancetta is lovely. It's a lovely complement to the crab.

:02:59.:03:01.

And all in all, I would say fantastic.

:03:01.:03:03.

Good afternoon.

:03:03.:03:06.

Look at our plates - clean!

:03:06.:03:08.

Everybody really enjoyed the starter.

:03:08.:03:10.

We love the flavours. They all mixed together really nicely.

:03:10.:03:13.

As a person who knows something about shellfish,

:03:13.:03:15.

I was really impressed, so congratulations. Well done.

:03:15.:03:23.

Back in the kitchen, Kirsty gets her second batch of cremes brulees

:03:23.:03:27.

in the oven.

:03:27.:03:30.

But she is now behind with her madeleines.

:03:30.:03:33.

But the pressure is now all on Nick.

:03:33.:03:38.

Nick, you got ten minutes left. OK.

:03:38.:03:42.

Good lad. Done? Done. Well done, you.

:03:42.:03:44.

Plates over to the pass. Here you go, gents.

:03:44.:03:48.

Thank you.

:03:48.:03:51.

Nick has made lamb wellington with a chicken, vermouth and mint mousse,

:03:52.:03:58.

served with a selection of spring vegetables

:03:58.:04:00.

and red-wine reduction.

:04:00.:04:10.
:04:10.:04:16.

The pastry was lovely,

:04:16.:04:19.

and there was some kind of sauceinside the pastry which was lovely.

:04:19.:04:20.

The jus was fantastic, and I really love the asparagus.

:04:21.:04:24.

But I thought the lamb was not cooked properly.

:04:24.:04:28.

Hi, there. Hello!

:04:28.:04:29.

Hi, there. It was beautifully presented,

:04:29.:04:31.

and a lovely idea. I love anything en croute.

:04:31.:04:33.

The jus was beautiful, and I could eat that pastry all day.

:04:33.:04:36.

The lamb was a little tough. I can see the difficulty

:04:36.:04:38.

when you have it en croute, cos you can't tell. That was my worry.

:04:38.:04:43.

Thank you. See you later.

:04:43.:04:53.
:04:53.:05:16.

Get yourself organised. No-one's been late yet. OK.

:05:16.:05:18.

All right? Don't buck the trend. Right.

:05:18.:05:25.

Kirsty has made raspberry and mure sorbet,

:05:25.:05:28.

madeleines sprinkled with raspberry dust,

:05:28.:05:31.

and raspberry creme brulee.

:05:31.:05:34.

It looks fantastic. On the menuit said it was a raspberry plate,

:05:35.:05:38.

which I don't think is a very good description

:05:38.:05:40.

of something that looks very exciting and very tasty.

:05:40.:05:48.

The presentation is gorgeous - very simple,

:05:48.:05:50.

but very colourful, lovely contrast of colours.

:05:50.:05:51.

The madeleines are gorgeous, and they have a dusting of raspberry on them,

:05:51.:05:54.

which is delicious. Yes, thecreme brulee is soggy in the middle,

:05:54.:05:57.

but it does taste delicious, so if you close your eyes,

:05:57.:06:00.

you're having a good dessert.

:06:00.:06:08.

Hello! Hello.

:06:08.:06:10.

Is this scary?

:06:10.:06:11.

Very scary. So, what did you make of it?

:06:11.:06:13.

I thought this was a really ambitious dessert, actually.

:06:14.:06:17.

It looked wonderful on the plate.

:06:17.:06:19.

Some things were absolutely fantastic.

:06:19.:06:21.

These madeleines are particularly wonderful.

:06:21.:06:24.

They are the best I've tasted, absolutely fantastic.

:06:24.:06:28.

The creme brulee, slightly soggy.

:06:28.:06:31.

Seemed to have separated a little bit.

:06:31.:06:36.

But altogether, certainly my favourite dish of the evening.

:06:36.:06:38.

Oh, thank you so much. I thought it was absolutely lovely.

:06:38.:06:48.
:06:48.:06:56.

Right

:06:56.:06:57.

Right it

:06:57.:06:57.

Right it is

:06:57.:07:01.

Right it is that time to answer some of your foodie questions.

:07:01.:07:05.

First on the line is Edward from Somerset.

:07:05.:07:13.

Are you there, Edward? Yes, happy birthday, James! A big plate of

:07:13.:07:21.

buns and a new Maserati, I think you would be happy.

:07:21.:07:29.

Thank you very much! What is your question? Spider crab, James?

:07:29.:07:37.

salty water, boil it. Do that with British rapeseed oil, lemon and

:07:37.:07:44.

salt and pepper, but knotting else. Glynnis, what is your question for

:07:44.:07:48.

us? Good morning, James. Good morning.

:07:48.:07:52.

Happy birthday. Thank you very much.

:07:52.:08:02.
:08:02.:08:02.

I have lots of figs on my tree. Can you give me an as to what to do

:08:02.:08:09.

with them. Figs, what do you do with them?

:08:09.:08:16.

love them I would eat them off the tree! A jam is lovely, otherwise a

:08:16.:08:22.

fig tart with pastry as a base. Two ways is poached in a sweet wine

:08:22.:08:28.

with port, perhaps or baked in tin foil with honey and maybe some

:08:28.:08:32.

spices, baked in the oven. That is lovely too.

:08:32.:08:36.

That is enough! You have one as well? No, I haven't, he has done

:08:36.:08:41.

them all. Well, good luck with that.

:08:41.:08:48.

And Susan from North Yorkshire, are you there? Morning James! It's my

:08:48.:08:55.

mother! I knew it as soon as I read that, hello, mother! I have a bag

:08:55.:09:02.

of King Edward spuds, can you tell me how to do a good roast potato.

:09:02.:09:12.

Now, but you can, you do the best spuds, explain to us.

:09:12.:09:18.

You are not going to get me speaking to you on the telly!

:09:18.:09:27.

cold water, bring them to the boil, and then in dripping? Well, I have

:09:27.:09:32.

goose fat. How long do you cook them for?

:09:32.:09:42.
:09:42.:09:42.

About an hour after the boiling for a while, put them in the pan with

:09:42.:09:48.

the goose fat for been an hour. I can't believe you set me up! Now,

:09:48.:09:54.

the omelette challenge. We have our camping gas stove so, one of you

:09:54.:09:59.

has to cook on it. Who would like to draw the as far gus tip? The

:09:59.:10:06.

shortest one gets it. The youngest first -- asparagus

:10:06.:10:12.

tip? The usual rules apply. A three-egg omelette, cooked as fast

:10:12.:10:18.

as you can. I think that this will be a disaster. A three-egg omelette,

:10:18.:10:28.
:10:28.:10:36.

by three Michelin star chefs, are you ready? Three, two, one, go!

:10:36.:10:46.
:10:46.:10:57.

no! That's scrambled! This is where we are going wrong, do you know

:10:57.:11:07.
:11:07.:11:11.

that! That looks pretty good to me. Shall I have a taste of these? That

:11:11.:11:17.

has made all the difference, the garnish there! It is hardly a

:11:17.:11:26.

three-egg omelette is it? All good, but none of you are quicker, so you

:11:26.:11:32.

are not going on the board. Good to watch. Right it is desert time. So

:11:32.:11:38.

it is my turn to cook. While I clean up the carnage, you can enjoy

:11:38.:11:42.

my favourite film from the whole group. This man is the late, great

:11:42.:11:48.

Keith Floyd. He is cooking on board a North Sea trawler. Sit back and

:11:48.:11:58.
:11:58.:12:37.

enjoy a master at work. This is All cooking of the real kind

:12:37.:12:43.

depends on first-class ingredients. Anybody can go to the supermarket

:12:43.:12:52.

and buy a packet of frozen fish, but if you have real guts, you go

:12:52.:13:02.
:13:02.:13:03.

to where it is happening. That is here! In case, because no

:13:03.:13:10.

two fish are alike... When fishermen go fishing, if they have

:13:10.:13:19.

not caught anything, just in case, we have mussels for the crew, but

:13:19.:13:25.

the boys have been good, they have caught a few things, I am going to

:13:25.:13:32.

prepare a nautical dish for the day. This is fish the radiant way.

:13:32.:13:38.

We have a few Whiting, a few haddocks, we have lemon soles, cod,

:13:38.:13:46.

we have prawns and we have so coddlings, so, take your shopping

:13:46.:13:51.

basket... A couple of Whitings, I am not joking, this is unbelievably

:13:51.:14:00.

bad on this ship. It really is! This is very slippery. In you go.

:14:00.:14:04.

This is your shopping basket. This is shopping on the ninth parallel,

:14:04.:14:14.
:14:14.:14:14.

OK? Now something here... I mean, seriously, don't laugh, every time

:14:14.:14:19.

you have a fish male, what I'm doing now is what they do every day

:14:19.:14:24.

of the week. All just to bring you the fish. So

:14:24.:14:29.

don't joke about it. It is fun, I know, for us, but this is how they

:14:29.:14:36.

really work. So, out of this lot, I'm going to dedicate a dish to

:14:36.:14:46.
:14:46.:14:46.

this ship, the Radiant Wave. Richard, come into the kitchen if

:14:46.:14:54.

we can get back! To recap on the whole thing, Richard, stay with me,

:14:54.:15:01.

I know you are not used to being on boats, we have the fresh coddling,

:15:01.:15:05.

down here. The Whiting, the haddock, the prawns, the mussels that I

:15:05.:15:10.

brought with me. A bit of parsley and cream and not really very much

:15:10.:15:14.

else, but while I fried the fillets of the freshest fish you can

:15:14.:15:21.

imagine with a little butter in the pan, at the same time, I made, as

:15:21.:15:27.

ever good cook knows a simple white sauce, butter, flour, filled with

:15:27.:15:34.

milk, onions, bay leafs parsley to make a white sauce. I did that

:15:34.:15:40.

while I was fiddling about. At the same time from sea houses I got

:15:41.:15:44.

brilliant mussels and merely poached them in about a quarter of

:15:44.:15:48.

a point of water so that they opened.

:15:48.:15:53.

They are lovely. To make a really good fishy flavour to the ultimate

:15:53.:15:58.

sauce of the dish, Richard, this is the tricky bit, we need the juice

:15:58.:16:03.

from the mussels into the white sauce. That is just to give it a

:16:03.:16:09.

fishy flavour and to stir that in. So we now have a white sauce OK?

:16:09.:16:13.

With a fishy flavour, which is quite nice.

:16:13.:16:16.

Our little fillets are sort of ready.

:16:16.:16:19.

The point about this dish is that The point about this dish is that

:16:19.:16:25.

it shows It shows that you do not need to go to night school to get

:16:25.:16:28.

your CSE in cooking. Freshness is counts.

:16:29.:16:35.

If I can do it in, quite frankly, a space that my arms will not stretch

:16:35.:16:41.

out into, you can do it in the wonderful comfort of your home! Now,

:16:41.:16:45.

for the sauce, freshly chopped parsley.

:16:45.:16:50.

Excuse the muddle of the pots. Stay with it Richard, you are doing very,

:16:50.:16:56.

very well, I will buy you a large one, when fanned we ever get ashore.

:16:56.:17:03.

Strain the white sauce of all of the lump noose the parsley.

:17:03.:17:09.

That is good. Now discarding the flavourings that I put in, the

:17:09.:17:15.

carrot, onion, to make that. Brilliant. Put that into the sink.

:17:15.:17:20.

Stir that in. That is really real! It is very,

:17:20.:17:24.

very good. Because this is for the captain and

:17:24.:17:32.

for one of my very good friends, Mr Swallow, here on the Radiant, I am

:17:32.:17:37.

adding a little cream to the sauce to make it very rich. Put that on

:17:37.:17:47.
:17:47.:17:48.

the gas over there to cook away. And here is the tricky bit... Put a

:17:48.:17:54.

couple of fillets on the lovely white plate, simplicity itself.

:17:54.:17:59.

The little language Steins, that I have tailed and headed.

:17:59.:18:09.
:18:09.:18:09.

They are split down the middle -- langoustines.

:18:09.:18:15.

I think that one way or another this has got to be the fishy

:18:15.:18:25.
:18:25.:18:34.

version of Northumbria on a plate. The sauce is warm, and watch

:18:34.:18:39.

closely... Admire the steadiness of my hand under these absurd

:18:39.:18:49.
:18:49.:18:53.

conditions! Now, I think, you know, fresh fish, Floyd, on the plate.

:18:53.:18:58.

fresh fish, Floyd, on the plate. That is brilliant.

:18:58.:19:04.

I've been telling you all along, the man is a genius. There is more

:19:04.:19:09.

from Keith next week. Right, it is desert time. I get to cook with the

:19:09.:19:13.

help of the most expensive kitchen brigade in the world. I thought we

:19:13.:19:20.

would do a little panna cotta. Done with jelly, with Mascarpone cream,

:19:20.:19:25.

sauce and donuts. Marcus, I want you to do the donuts. Is that OK?

:19:25.:19:32.

We have flour, butter, sugar, deep- fried. If you can do the sauce. So

:19:32.:19:39.

the sauce is icing sugar, water and raspberries. If you can do the

:19:39.:19:43.

mousse, the vanilla, cream, the Mascarpone. I will do the rest of

:19:43.:19:47.

it. First of all we do the jelly with the sugar and the water

:19:47.:19:49.

with the sugar and the water together.

:19:49.:19:55.

Now we soak the gelatine. Four leaves for this one. That is soaked

:19:55.:20:05.
:20:05.:20:07.

in the bowl and five leaves of panna cotta -- for the panna cotta.

:20:07.:20:13.

So bring this to the boil. Throw in the raspberries. Cook it gently for

:20:13.:20:18.

two to three minutes while they are cooking the gelatine. For the panna

:20:18.:20:23.

cotta we take double cream. Throw that in a pan.

:20:23.:20:27.

It has all gone quiet now I have put them to work.

:20:27.:20:33.

And we have the vanilla. A touch of vanilla.

:20:33.:20:37.

Now I will split the vanilla pod and basically bring the cream to

:20:37.:20:41.

the boil with the vanilla. So unlike a normal desert like this

:20:41.:20:48.

with egg yolks in it, there is none in here. We bring this to the boil.

:20:48.:20:58.
:20:58.:20:58.

I have the gelatine. The gelatine is softening. That is what you want.

:20:58.:21:02.

Inside the panna cotta I have buttermilk and some condensed milk.

:21:02.:21:08.

They are going in at the end. We have the dough. Alain, you can

:21:08.:21:11.

explain that. All of the ingredients are mixed

:21:11.:21:17.

together, the flour, water, sugar. There is also some vanilla and a

:21:17.:21:23.

bit of butter. The sauce is done? Yes. There is

:21:23.:21:31.

the vanilla. This is basically the jelly side of it if you are making

:21:31.:21:36.

a raspberry jelly or strawberry jelly, if you squeeze the fruit in

:21:36.:21:42.

it goes cloudy. So let it go like this and let it naturally drip

:21:42.:21:48.

through. You can use the fruit later.

:21:48.:21:54.

With this one we take the gelatine. That is nice and sofrt. These boys

:21:54.:22:04.
:22:04.:22:12.

are using this stuff, aren't you? don't really use it.

:22:12.:22:17.

I like to use it. Now, we take this cling film and

:22:17.:22:22.

put it over the top of our tray like that.

:22:22.:22:27.

We pour this. This gelatine is soaked in like that now. We pour it

:22:27.:22:32.

on to the tray with the cling film and put it in the fridge.

:22:32.:22:39.

We have one in there already. Yes, chef! This is the panna cotta.

:22:39.:22:45.

This is with the five leaves of gelatine. We heat up the cream and

:22:45.:22:52.

vanilla. Mix this together. Allow it to then cool down and when we

:22:52.:22:58.

have it cold, which this is... We have one over here. Often with

:22:58.:23:02.

panna cotta recipes, what happens is that you add double cream. You

:23:02.:23:09.

can whip it up to almost the same texture as panna cotta, but with

:23:09.:23:13.

this one we take the buttermilk and pour it on. Take the condensed milk

:23:13.:23:21.

rand pour that on. How are we doing with the donuts? Cooking nicely.

:23:21.:23:30.

When you are doing this and you want jam donuts you fill them after.

:23:30.:23:35.

So mix this all together. You are faiments for the puddings, you do a

:23:35.:23:42.

custard tart which has become synonymous with you? It has.

:23:42.:23:45.

It has been in the restaurant for five years.

:23:45.:23:50.

Where was the recipe from? It came from my grandmother. We adapted it

:23:50.:23:56.

and I introduced it into the first Great British Menu show. We got

:23:56.:24:03.

through and cooked it for the Queen. 800 portions, an amazing day.

:24:03.:24:07.

Normally with the double cream you fold it in, but this we are pouring

:24:07.:24:11.

it over the top. You fill up the moulds. No need to grease the

:24:11.:24:18.

moulds. I will show you how to take the moulds out. I am if Iing them

:24:18.:24:24.

right up for you. Do not spill them. Just a little more.

:24:24.:24:32.

Thanks! They are going in the fridge to allow them to set. So

:24:32.:24:36.

recapping we have the sauce and the jelly.

:24:36.:24:42.

We can lift this out now. What I will do with that is basically take

:24:42.:24:51.

a knife. Then cut it up into diamonds! No,

:24:51.:24:57.

I'm not, if you can cut it into squares.

:24:57.:25:00.

Whatever shape, but literally like that and peel off the cling film.

:25:00.:25:05.

We have the puddings, I made one this morning.

:25:05.:25:12.

What I do then is take the blowtorch and put it over the top.

:25:12.:25:22.
:25:22.:25:28.

You can dip them in warm water. If you just lift this off... The

:25:29.:25:38.
:25:39.:25:42.

pressure is on me now! It is wobbly, as it should be.

:25:42.:25:52.
:25:52.:25:53.

I need two nice pieces of jelly. Now a Quinnel, the difference

:25:53.:26:02.

between a Quinnel and spoon is about �85 in this company! Sauce...

:26:02.:26:07.

I have never had so much pressure on one show, to be honest with all

:26:07.:26:17.
:26:17.:26:20.

of you lot! Now the blowtorch. Do this over the top. Come on! And

:26:20.:26:24.

just over the top of the jelly and that.

:26:24.:26:29.

Take the raspberries. Place them on the top.

:26:29.:26:35.

That looks beautiful, James. And the fresh mint over the top.

:26:35.:26:40.

And of course, the donuts. You can flavour them with a little bit of

:26:40.:26:46.

ginger if you wanted to. But I think that keeps up with you,

:26:46.:26:53.

doesn't it? Dive in, tell us what doesn't it? Dive in, tell us what

:26:53.:26:57.

you think. Now we have wine to go with this.

:26:57.:27:04.

Where is it? I knew! I thought, yes! Happy birthday, chef.

:27:04.:27:08.

Tell us what we have got here? have Camel Valley Brut Sparkling.

:27:08.:27:13.

The finest for you, the legend, James. The biggest cork in the

:27:13.:27:18.

world, which is for you, from all of the wine experts.

:27:18.:27:22.

Unbelievable! Happy birthday. Thank you very much. Well, you can

:27:22.:27:27.

pour it. I don't believe this! There you go. Happy birthday, James.

:27:27.:27:32.

Look what I have done for you. You have made this? Yes, especially

:27:32.:27:37.

for you. You are not eating this! Thank you

:27:37.:27:41.

very much. # Happy birthday to you

:27:41.:27:46.

# Happy birthday to you # Happy birthday dear James

:27:46.:27:50.

# Happy birthday to you. # Seriously, there is a lot of people

:27:50.:27:54.

that make this show. I just want to say thank you to everybody that

:27:54.:27:58.

took part. When we took over the show six years ago, I could not

:27:58.:28:05.

believe what it is doing now. It is with the massive help of the people.

:28:05.:28:11.

James Winter, Amanda Ross, they make the show a huge success. The

:28:11.:28:14.

home economists, they are to die for and of course the wine experts

:28:14.:28:21.

and most of all, the show would not be the show without these guys.

:28:21.:28:25.

Seven Michelin stars for my birthday. Thank you very much.

:28:25.:28:28.

On that note, I better blow these out.

:28:28.:28:34.

It will be on eBay this afternoon! That is it for today.

:28:34.:28:37.

Well that's all from us today on Saturday Kitchen Live. Thanks to

:28:37.:28:40.

Alain Roux, Nathan Outlaw and Marcus Wareing. Cheers to all our

:28:40.:28:42.

brilliant wine experts, Susy Atkins, Peter Richards, Tim Atkin, Susie

:28:42.:28:45.

Barrie and Olly Smith. All of today's recipes are on the website.

:28:45.:28:47.

Go to: bbc.co.uk/saturdaykitchen We're back at 10am next Saturday

:28:47.:28:51.

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