:00:00. > :00:19.Good morning. We've got an international line up of gastronomic
:00:20. > :00:32.superstars for you today. This is a 'proper' Saturday Kitchen Live!
:00:33. > :00:35.Welcome to the show. With me in the studio today are two great chefs.
:00:36. > :00:39.First, the man who's made his humble British pub, the Hand and Flowers in
:00:40. > :00:42.Marlow something the whole world's talking about, all thanks to the
:00:43. > :00:50.small matter of it's two Michelin stars. It's the proper lush, Tom
:00:51. > :00:52.Kerridge. Next to him is the French chef at the helm of the
:00:53. > :00:55.award-winning restaurant The Vineyard at Stockcross not far from
:00:56. > :01:04.Tom in Newbury. It's the equally fabulous Frenchman, Daniel Galmiche.
:01:05. > :01:10.Good morning to you both. Tom, what are you making for us? I am serving
:01:11. > :01:12.up a venison steaks with red cabbage and potato pancakes.
:01:13. > :01:19.Never had the T bone of venison. Unusual? Yes but delicious.
:01:20. > :01:26.You doing that with, not cooked cabbage but? A wilted cabbage.
:01:27. > :01:33.Sounds good, Daniel, follow that. I am doing pan fried calves liver
:01:34. > :01:35.with honey, capers and wilted spinach with lemon zest confit. Very
:01:36. > :01:44.French. It is, a little underused.
:01:45. > :01:47.Also with the crepenette? Not so much used.
:01:48. > :01:51.There you go. So two tasty dishes to look forward
:01:52. > :01:54.to. And we've got our line-up of fantastic foodie films from the BBC
:01:55. > :02:04.archive too. There's Great British Menu, Simon Hopkinson and of course,
:02:05. > :02:11.Rick Stein. Now, this is probably the most famous male ballet dancer
:02:12. > :02:15.of his generation. His journey from the back streets of Cuba to the
:02:16. > :02:21.Royal Opera House is something out of a fairytale. Please, welcome the
:02:22. > :02:26.brilliant, Carlos Acosta! Good to have you on the show, Carlos. How do
:02:27. > :02:32.the dishes sound to you? Are you allowed to eat that kind of thing?
:02:33. > :02:35.Yes, of course! It is all about the balance but I like my food very
:02:36. > :02:39.much. You were one of 11 kids? That's
:02:40. > :02:45.right. Well the thing about growing up in Cuba, it was very hard to
:02:46. > :02:50.actually be choosy about food. You sort of... You get what you are
:02:51. > :02:58.given? ! That is right. It means that I am able to eat anything. When
:02:59. > :03:05.you ask me about my health. I was not able to select much.
:03:06. > :03:08.Now, of course, at the end of today's programme I'll cook either
:03:09. > :03:11.food heaven or food hell for Carlos. It'll either be something based on
:03:12. > :03:15.your favourite ingredient - food heaven, or your nightmare ingredient
:03:16. > :03:19.- food hell. It's up to our chefs and a few of our viewers to decide
:03:20. > :03:29.which one you get. So, what ingredient would your idea of food
:03:30. > :03:33.heaven be? I like mackerel very much.
:03:34. > :03:37.What about the dreaded food hell? Sausages.
:03:38. > :03:41.Sausages? Do you though where Tom comes from? ! So it's either
:03:42. > :03:45.mackerel or sausages for Carlos. For his food heaven I'm got something a
:03:46. > :03:48.little different in mind, it's a mackerel, scallop and salmon pie.
:03:49. > :03:51.The mackerel is boned then stuffed with a light salmon mousse and
:03:52. > :03:55.topped with scallops. It's wrapped in puff pastry and gently baked. I'm
:03:56. > :03:58.going to serve it simply with a green salad on the side. Or Carlos
:03:59. > :04:01.could be having his food hell, sausages. I'll pan roast a whole
:04:02. > :04:04.Cumberland sausage then make a traditional sauce with orange juice,
:04:05. > :04:08.lemon juice, mustard and port. Then serve the whole thing with a pile of
:04:09. > :04:13.creamy mash potato. Well you'll have to wait until the end of the show to
:04:14. > :04:26.find out which one he gets. If you'd like the chance to ask a question on
:04:27. > :04:30.the show then call: A few of you will be able to put a question to
:04:31. > :04:35.us, live, a little later on. And if I do get to speak to you I'll also
:04:36. > :04:39.be asking if you want Carlos to face either food heaven or food hell. So
:04:40. > :04:43.start thinking. Right, let's cook and waiting at the hobs is the man
:04:44. > :04:53.at the front of our Great British pub revival. It's Tom Kerridge.
:04:54. > :05:00.Welcome back, Tom. I thought you were going to do a
:05:01. > :05:06.little dance towards us! Maybe later on! So, what are you cooking for us
:05:07. > :05:13.today, then? I am haking a venison steak. It has the T bone, we are
:05:14. > :05:20.cooking that with a little bit of butter, serving it with red cabbage.
:05:21. > :05:27.And some potato pancakes. You wanted me to do that. So I will
:05:28. > :05:31.get this on. You get on with that. OK.
:05:32. > :05:50.So, this T bone that you have. Is that something on the menu at the
:05:51. > :05:53.Hand in Flowers? It is not but it is something that I love. It is very
:05:54. > :05:59.seasonal. So, I am starting the pancakes, we
:06:00. > :06:04.have the flour, the eggs and the milk to combine. What are you doing?
:06:05. > :06:09.I'm making the sauce. I have a little bit of red wine vinegar and a
:06:10. > :06:16.little bit of redcurrant jelly. Into that I am putting a few cloves.
:06:17. > :06:22.Now cloves are lovely. They have that real powerful wintry kick it is
:06:23. > :06:27.like mulled wine. Like a mulled wine sauce that we are making.
:06:28. > :06:35.The secret is not to use too much? If you do use too much it overpowers
:06:36. > :06:39.it. It is too strong. So, with the steaks a nice bit of salt and
:06:40. > :06:44.pepper. The good thing about venison you want to serve it nice and pink.
:06:45. > :06:51.In the pan I have some oil and butter. The butter is just going to
:06:52. > :06:58.the nut brown stage. I put the venison steaks in and we cook them
:06:59. > :07:02.fairly slowly on a relatively gentle heat. Just keeping an eye on the
:07:03. > :07:07.butter, so that it doesn't burn too much. I'm all over it, chef.
:07:08. > :07:12.I can see you concentrating a little more. I know your wife is watching,
:07:13. > :07:18.isn't she? Of course my wife is watching. She is a massive Carlos
:07:19. > :07:23.fan. It is nothing to do with the fan. She is a huge Carlos fan. She
:07:24. > :07:27.has been to see him a number of times to dance, then she comes home
:07:28. > :07:32.to me, unfortunately. Bless her heart! So, tell us about the red
:07:33. > :07:37.cabbage, then? So the red cabbage. Slice it very thinly. See, red
:07:38. > :07:42.cabbage, I'm always disappointed when I have it. People massively
:07:43. > :07:50.overcook it, they make it really sweet. It is all, I like it like a
:07:51. > :07:55.coleslaw almost. So a warm style red cabbage coleslaw is probably the
:07:56. > :08:01.best way to describe it. I put the cabbage in the bowl. In this bowl I
:08:02. > :08:07.am just going to cure it with Demerara sugar. You are keeping the
:08:08. > :08:14.crunch of the cabbage. That's exactly it. So a little bit of
:08:15. > :08:20.Demerara sugar. A little bit of Maldon salt, so you are curing it
:08:21. > :08:27.like a smoked mon. So into that, as it is red cabbage, it goes so well
:08:28. > :08:31.with it, and with the venison, a few juniper seeds. Crush them with the
:08:32. > :08:37.back of the knife and give them a quick chop and they go in. Give it a
:08:38. > :08:42.good mix and the salt and the sugar starts to draw all of the waters
:08:43. > :08:45.from the cabbage. It wilt it is down without cooking
:08:46. > :08:55.it almost. Stick it in the fridge. I have some that I did earlier.
:08:56. > :09:01.How long is that in there for? A couple of hours.
:09:02. > :09:13.There is the bowl, you can see... There is a load of water has come
:09:14. > :09:18.from the cabbage. It is lovely pt. It is really nice to see you using
:09:19. > :09:24.clove, Tom. It really suits the dish and not so many people use it.
:09:25. > :09:30.Yes, you just have to be careful how much you use. They are powerful. Now
:09:31. > :09:34.the steaks have a lovely colour. We are trying to cook it through in the
:09:35. > :09:38.pan as much as possible. While they are cooking away if you
:09:39. > :09:41.would like to put questions to either Tom or Daniel, call on this
:09:42. > :09:53.number: What's next, then? I have the
:09:54. > :09:58.reduction of red wine. Into that goes a little bit of beef stock and
:09:59. > :10:06.bring that down as well. You can make venison stock if you like.
:10:07. > :10:12.It has the mulled wine flavour that we are looking for. You have the
:10:13. > :10:18.pancakes going? Yes, now, potato pancakes here, it is a good way of
:10:19. > :10:27.using the left over mashed potatoes. Keep the skins. Take out the
:10:28. > :10:29.Midlands and you can use them for the pancakes.
:10:30. > :10:36.You have had changes in the restaurant at the Hand and Flowers?
:10:37. > :10:41.Yes, a new bar built. There is space for people to come in and sit down
:10:42. > :10:46.before or after the meal. Is that part of the extension? It
:10:47. > :10:50.is. It is an extension that is beautiful. It looks like it has been
:10:51. > :10:56.there all along. Beautifully designed by the brains of my
:10:57. > :11:00.organisation, which is my wife, clearly. So she's designed the
:11:01. > :11:05.beautiful bar area. It feels like the pub has been there all the time.
:11:06. > :11:11.It is stunning. It allows people to have a pint and allows the Hand and
:11:12. > :11:14.flowers to operate much more like a pub rather than a restaurant. That
:11:15. > :11:22.is the most important thing for me. Why do I know this? I have his old
:11:23. > :11:25.bar with the dust that arrived at my house.
:11:26. > :11:29.We were having dinner, I asked him about the old bar. You were going to
:11:30. > :11:38.throw it away? We were going to put it in a skip.
:11:39. > :11:43.What I have now is half a brewery. I have everything! I have the sink,
:11:44. > :11:54.the drain, all in bits. I only wanted the bar top! It is a
:11:55. > :11:59.two-Michelin starred bar top. Maybe you had a glass of red wine,
:12:00. > :12:04.you said you wanted the bar. So I said send it all to James
:12:05. > :12:12.Martin's house! I have no idea where it will all go! No more space for
:12:13. > :12:19.the car, James! So, it has been a very busy year for you, your book
:12:20. > :12:27.has been voted or is in the running for cook book of the year? Yes, it
:12:28. > :12:32.has been nominated for the Specsavers Cookery Book of the Year.
:12:33. > :12:39.It is amazing. From going 25 years of leaving schools, my GCSEs were
:12:40. > :12:48.never nominated. That is for certain! No but now we are nearly
:12:49. > :12:51.there with the cabbage. We have that done.
:12:52. > :13:01.Now the steak. We have to leave it to rest, ideally for ten minutes.
:13:02. > :13:09.How long do we have? 30 seconds. Ideally for 30 seconds! It is TV!
:13:10. > :13:15.The red cabbage has been drained, and warmed through the pan it is not
:13:16. > :13:20.hot, just warm. It is like a warm wilted cured red cabbage coleslaw.
:13:21. > :13:24.And you have so busy in the restaurant, people want to see you
:13:25. > :13:30.live, as well as today you are also appearing on the Good Food Show
:13:31. > :13:33.tomorrow? Yes. A rare occurrence.
:13:34. > :13:37.Yes. You showed me a picture of you on
:13:38. > :13:44.the show yesterday. How many people were there? 3,200 people! I am
:13:45. > :13:49.looking forward to that very much. I will sleep well tonight. These
:13:50. > :13:56.pancakes look lovely. Did you make them? Yes! I inspired myself! So,
:13:57. > :14:01.one of the venison steaks that have been resting for ten minutes. On top
:14:02. > :14:09.of that we are going to give a little drizzle of the sauce that has
:14:10. > :14:20.reduced down. It has the clove, the wine and the stock, giving it a
:14:21. > :14:31.lovely wintry feel to the sauce. And a little sauce for the potato
:14:32. > :14:37.pancakes, this is like a blini sauce. Brilliant.
:14:38. > :14:43.That's what it is. It looks good.
:14:44. > :14:47.You have to dive into this one, Carlos. I don't know where you begin
:14:48. > :14:51.with this, but the idea is that the fillet is this part there.
:14:52. > :14:55.That is the thing about the T bone, you get the best of all sides of
:14:56. > :15:03.meat. It is the best of both worlds.
:15:04. > :15:12.And pan frying it, if it were any thicker, stick it in the oven? Yes.
:15:13. > :15:15.But as a rare piece of game. The meat is wonderful. Very tender.
:15:16. > :15:22.Really, really great. He is pretty good that fella. We
:15:23. > :15:26.need wine to go with this. We sent our wine expert Susie Barrie to the
:15:27. > :15:31.West Midlands this week. What has she chosen to go with Tom's tasty
:15:32. > :15:35.venison. Advent is almost here. Where better
:15:36. > :15:40.to come than Birmingham. There is a smell of old spice in the air. Which
:15:41. > :15:50.reminds me, it is time to find some wines for this morning's recipes!
:15:51. > :15:54.Tom's venison dish is absolutely packed with flavour. It needs a
:15:55. > :15:59.bold, wintry wine to drink with it. If you are on a budget, this Rioja
:16:00. > :16:04.is a great-value option. It works so well with the clove sauce, but we
:16:05. > :16:10.need something a little more ripe and richer. So I am staying in Spain
:16:11. > :16:16.but choosing a wine from a tiny region in the north-east. It is the
:16:17. > :16:24.Taste the Difference Priorat 2009, it has exactly the weight and the
:16:25. > :16:31.texture that I'm looking for. Prirat is a from a rugged region in the
:16:32. > :16:35.hills close to bars. It is known for producing velvety wines. They are
:16:36. > :16:42.the kind of wines that work well with rich meat dishes like Tom's.
:16:43. > :16:46.Mm! That is so intense and creamy. Full of wild fruits. It is that
:16:47. > :16:52.ripe, dark fruit that works so well with that meaty venison and the red
:16:53. > :16:58.cabbage. This wine has been aged in oak. So it has a creamy texture that
:16:59. > :17:07.compliments the creme fraiche and the ous pancakes. On the finish is a
:17:08. > :17:11.hint of spice to tie in the clove-scented sauce. Tom, it is a
:17:12. > :17:16.sensational dish. It needs a seriously lush wine, like this, to
:17:17. > :17:20.drink with it! Well, it is certainly going down well in terms of the
:17:21. > :17:24.food, what do you think of the wine? It is lovely. Spicy, rich. It goes
:17:25. > :17:29.well with the cabbage. Great. A great choice for that.
:17:30. > :17:33.Superb. And the cabbage.
:17:34. > :17:42.I love it like this. There is life in the cabbage.
:17:43. > :17:46."Life in the cabbage"! That is great.
:17:47. > :17:53.Happy with that? Very happy. Coming up, Daniel has a great recipe
:17:54. > :17:57.using a very underused ingredient, liver.
:17:58. > :18:05.What are you doing with it? I am making a pan fried calves liver with
:18:06. > :18:10.honey, capers and wilted spinach with lemon zest confit. A great
:18:11. > :18:18.accent for a guy from Watford. He is convincing loads of people so far!
:18:19. > :18:24.It take as lot of work! And you can call us on this number if you would
:18:25. > :18:29.like to ask a question: Now, it is time to meet another one of Rick
:18:30. > :18:35.Stein's food heroes. It is not a person but a pudding. It
:18:36. > :18:41.single-handedly saved a village shop. Have a look at this.
:18:42. > :18:45.Apart from overcooked steaks, one thing has been consistent in my
:18:46. > :18:51.journey around these islands, that is the popularity of sticky toffee
:18:52. > :18:55.pudding. I think it originally came from the Sharrow Bay Hotel in the
:18:56. > :19:01.Lake District, but now a local village shop is turning out ings,
:19:02. > :19:06.good as I can make myself. I know that Robbie Burns called haggis, the
:19:07. > :19:10.chief taken of the pudding race, but he would have to think again.
:19:11. > :19:16.We have had sticky toffee pudding on the restaurant menu for 15 years.
:19:17. > :19:20.Over that time, I have noticed how immensely popular it has become. If
:19:21. > :19:25.you put it on the menu half of the people order it. They may say they
:19:26. > :19:29.will stick with a coffee, then they see it, and say they will have it.
:19:30. > :19:36.Sticky toffee pudding, here in the village of Cartmel is the food hero.
:19:37. > :19:41.It actually saved the village shop. Now, Jean Johns makes the puddings
:19:42. > :19:46.at her house, but this is where they made them for years. For the sauce
:19:47. > :19:50.they use the local cream. Jean is pouring it into melted butter and
:19:51. > :19:54.adding the brown sugar. We would make it just for the shop.
:19:55. > :19:59.People would come on holiday and for the day out, buy one, take it home
:20:00. > :20:04.and ring up to ask where could they get it? We thought in the winter
:20:05. > :20:08.time, when it is quiet or was for us, we would make the puddings and
:20:09. > :20:14.bring in a bit of money. So we did that on a small scale, but it got
:20:15. > :20:17.bigger and it has gone on from there.
:20:18. > :20:20.I have to say, we are selling your sticky toffee pudding in our Delhi.
:20:21. > :20:25.I have heard it is on sale in America too.
:20:26. > :20:29.Oh, yes. My son make it is in America. He has formed English
:20:30. > :20:32.Pudding Company. The Americans really love it.
:20:33. > :20:36.Once they have tasted it, they are hooked.
:20:37. > :20:42.For the pudding she creams sugar and butter together in a large mixer and
:20:43. > :20:50.adds vanilla extract and local eggs, free range, of course! Look at the
:20:51. > :20:58.yolks! She tries to bias much as she can, locally. The eggs coming from a
:20:59. > :21:02.farm down the road. The dates are added and they are the most
:21:03. > :21:07.important ingredient. In Australia they call it sticky date pudding. In
:21:08. > :21:12.the mixer there is self-raising flour added to the cream, butter and
:21:13. > :21:19.sugar and finally bicarbonate of soda to make it light.
:21:20. > :21:25.Americans think that a pudding is like a jelly. We think of it as a
:21:26. > :21:29.dessert. So it is a bit awkward trying to get them to know what it
:21:30. > :21:39.is. Once they know what it is, they love it.
:21:40. > :21:43.What do they say? "Oh, my God! " Now Jean adds the date mix, which is
:21:44. > :21:47.light and foamy to the rest. That's it. Sadly, most of us don't have
:21:48. > :21:54.time to make puddings like this anymore. Or other ones like Sussex
:21:55. > :21:59.Pond or Summer. All of the great British puddings for which we are so
:22:00. > :22:04.famous so. Thank goodness for Jean. And what I can say, according to the
:22:05. > :22:08.film crew, one is not enough! So if it were not for the sticky toffee
:22:09. > :22:13.pudding, this shop would not exist, indeed it could have been a private
:22:14. > :22:17.house now? I would imagine it would have been. The sticky toffee pudding
:22:18. > :22:28.saved this village shop. Saved by the sticky toffee pudding.
:22:29. > :22:33.Yes. Well I must say over the years I
:22:34. > :22:39.have fallen out of love with pizzas what with all of the fillings that
:22:40. > :22:43.you now get in them like sweetcorn and pineapple and all of that. I
:22:44. > :22:48.thought that they are missing the point. A few years ago we were
:22:49. > :22:54.filming in Naples and went for a simple pizza down a back street with
:22:55. > :22:59.rough red wine. It was a pizza Margarita. My affection was
:23:00. > :23:04.rekindled. I need to make a tomato sauce. First olive oil and finally
:23:05. > :23:09.chopped garlic to sweat it off in the oil. Then peeled and chopped
:23:10. > :23:14.tomatoes. It is very important to make a good tomato sauce.
:23:15. > :23:21.Salt and freshly ground black pepper. Then a slug of wine. Now I
:23:22. > :23:34.let that reduce very gently. Just to the end I throw in chopped or ow.
:23:35. > :23:37.That is just about there. -- oregano.
:23:38. > :23:44.Now I am trying to simulate the cooking of a pizza oven, obviously
:23:45. > :23:49.you can't quite get it but you need a good base heat. As soon as the
:23:50. > :23:59.dough heats it, it bubbles up. The dough is flour, salt, yeast water,
:24:00. > :24:07.and little bit of olive oil. I am going to roll this out to about 12
:24:08. > :24:12.inches. There is controversy over pizza over whether to use plain or
:24:13. > :24:16.strong flour. I think you get a more crispy crust with strong flour. So
:24:17. > :24:21.it is strong flour. Nearly there now.
:24:22. > :24:26.There we go. Now, then, this is my version of a paddle to throw the
:24:27. > :24:32.pizza into the oven. I'm putting polenta on the top of the paddle.
:24:33. > :24:37.That is like a ball bearings so the pizza slides off it easily and
:24:38. > :24:42.straight into the oven. So there we go. Very much that out a little. Now
:24:43. > :24:49.the tomato sauce goes on it. You only need it thinly. It is all about
:24:50. > :24:55.the balance. Not too much sauce, not too much mozzarella. Everything thin
:24:56. > :25:02.and elegant, I suppose. The mozzarella, some argue to use
:25:03. > :25:07.ordinary mozzarella but I love the buffalo mozzarella. Now for the
:25:08. > :25:17.difficult bit, will the pizza slide off, or will it stick? I didn't
:25:18. > :25:23.expect that to work! I'm a man of simple tastes. That's why I like
:25:24. > :25:28.pizza Margarita. When you go into a paysa place and you are confronted
:25:29. > :25:37.with different combinations, I think to go for the simple stuff, it will
:25:38. > :25:50.taste better too! Look at that, no sweetcorn and no pine ! Lovely.
:25:51. > :25:56.-- pineapple. Who would have thought that the pizza made to show off the
:25:57. > :26:07.colours of the Italian flag could have taken over the whole world!
:26:08. > :26:10.Last Sunday was stir up Sunday, of course, when we are traditionally
:26:11. > :26:14.meant to start making your Christmas cake. We've had loads of letters
:26:15. > :26:16.over the last few weeks though asking for different ways to
:26:17. > :26:20.decorate your Christmas cakes. So today, I thought I would do my
:26:21. > :26:33.masterclass on some different things you can do to make your cake stand
:26:34. > :26:37.out. Now This is a cake with a lot of fresh fruit in it.
:26:38. > :26:44.Firstly we are making a caramel. We start off with the caster sugar.
:26:45. > :26:49.You can use gran lated sugar. Don't worry, Carlos, you don't have to eat
:26:50. > :26:54.all of this! Before you start disappearing from the studio.
:26:55. > :26:59.Over there, we have here, it is starting to dissolve. This is what
:27:00. > :27:04.happens. We leave it on the stove on a high heat. It becomes this. As the
:27:05. > :27:09.sugar heats up, it changes colour and creates the caramel. Keep it on
:27:10. > :27:15.the heat. The secret is not to overcook it now. If it goes too
:27:16. > :27:20.dark, it is too bitter. At this stage, you have tray of water handy.
:27:21. > :27:25.And then we take the sugar when it is ready and with the sugar is
:27:26. > :27:32.dissolved. Ensure that all of the sugar is dissolved as it
:27:33. > :27:38.recrystallises back. Now into cold water, so it stops the pan from
:27:39. > :27:45.cooking anymore. Then get a nonstick tray with a nonstick mat and take
:27:46. > :27:53.each one of the fruits. The satsumas, the apricots and dip them
:27:54. > :28:02.in. Roll them around the sugar. So they
:28:03. > :28:08.are like little toffee apples. And keep dipping them in.
:28:09. > :28:13.Be careful, it is extremely hot the caramel. You get a great effect with
:28:14. > :28:17.it, and a wonderful taste. So really, I don't know where to
:28:18. > :28:21.start when talking to you! I have read about your career. A
:28:22. > :28:27.fascinating career. One of 11 children brought up in Cuba. What
:28:28. > :28:36.was that like for you as a child? It was great. Growing up in the area of
:28:37. > :28:42.Cuba it was great. We had a sense of community. Everybody was helpful.
:28:43. > :28:47.You don't have the view that if you don't have enough food to eat, you
:28:48. > :28:52.go and knock at somebody's door, they give you an egg. You repay it
:28:53. > :28:56.when you have it. You have a sense of community which is wonderful.
:28:57. > :29:03.It seems a fascinating place, even still. To go and visit there? It is
:29:04. > :29:12.beautiful, the scenery? I think it is wonderful. I think it is great.
:29:13. > :29:18.You are probably a fan of Cuban music.
:29:19. > :29:25.And it is also very, very talented an area for artists. It is almost a
:29:26. > :29:30.factory for arts. It keeps coming back. It is the range from music, to
:29:31. > :29:34.dance, to painting. And you mentioned family community.
:29:35. > :29:40.It was your father, really, that, did he push you into ballet? He was
:29:41. > :29:47.the focus behind you to drive you forward in the early years? He
:29:48. > :29:52.forced me! I didn't want to dance. I wanted to become a footballer.
:29:53. > :29:58.That is what I always wanted to do or a baseball player, but not
:29:59. > :30:01.ballet. We knew nothing about ballet.
:30:02. > :30:09.So your family did not do it? No, no artists in my family. I was there
:30:10. > :30:15.almost like an accident. It was not my chosen career.
:30:16. > :30:24.How did he choose it for you? I used to break dance at that time.
:30:25. > :30:28.In the 80s... I did as well! We have similar backgrounds! Kerridge be
:30:29. > :30:39.quiet, or you will be getting your bar back! My father thought, that I
:30:40. > :30:48.looked to dance so, I should do ballet. And the ballet school in
:30:49. > :30:53.Cuba it was free. The means there were that you could have free meals.
:30:54. > :30:57.So that was a plus for us. In the end he decided that I would be
:30:58. > :31:02.better off with the ballet. Although he did not know what it was. Nobody
:31:03. > :31:06.knew what it was, but he thought it was a good thing. The rest is
:31:07. > :31:13.history. But it is fair to say you are
:31:14. > :31:19.probably the greatest male ballet dancer of a generation, is that
:31:20. > :31:23.correct? Well... You are! Well, that is not for me to say.
:31:24. > :31:29.Looking at what you have been doing recently, the opera House doing bits
:31:30. > :31:34.and pieces, Romo and Juliet. People have seen you doing that. Out of all
:31:35. > :31:41.of the parts you play, which is the toughest? They are all tough.
:31:42. > :31:46.Spartacus is tough. It is like running a marathon in terms of
:31:47. > :31:52.dance. The acts are excessively long. By the time you have finished
:31:53. > :31:57.the last act it is almost midnight and you are still doing the jumps.
:31:58. > :32:02.The body shuts down. It does not want to do this at that time of
:32:03. > :32:13.night. It was tough, but equally there are other parts. Even Don
:32:14. > :32:18.Quixote, it was punishing. You are still doing it massively but
:32:19. > :32:23.now you are even acting. Tell us about that? I get approached by the
:32:24. > :32:31.producer to act in the film that is out now in the Cine World chain of
:32:32. > :32:37.cinemas across the country. This is The Day of the Flowers? Yes.
:32:38. > :32:42.I am playing a tourist guide to help two sisters going to Cuba, to take
:32:43. > :32:47.them around. We do a little bit of dancing, but it is great. It is
:32:48. > :32:53.beautifully shot. It is the second British film shot in Cuba you know.
:32:54. > :32:59.We mentioned Cuba. That must help so much in terms of locations. You have
:33:00. > :33:05.seen the film. It is phenomenal where you shoot the locations? It is
:33:06. > :33:08.great, but Cuba has been somewhat isolated.
:33:09. > :33:23.So whenever you go to shoot something with a Cuban scene, you
:33:24. > :33:27.used to have to go to Puerto Rico, or Mexico. So the important thing
:33:28. > :33:32.now about the film is that it was shot there, in Cuba. You can see the
:33:33. > :33:36.landscape, the sea, the sun. It is wonderful.
:33:37. > :33:44.If that was not enough, writing is a huge influence in your life. We have
:33:45. > :33:52.seen you have had out your autograph. And now a novel that you
:33:53. > :33:59.are bringing out where do you get the time? Between the Swan Lake and
:34:00. > :34:03.Sleeping Beauty, the classical ballets, you have an hour, here or
:34:04. > :34:10.there. We have an hour but we go to the
:34:11. > :34:16.pub! In your spare hour you go to the pub! I get it! But for me it was
:34:17. > :34:21.an alternative to the dancing career. I felt like at some point I
:34:22. > :34:26.had danced all of the classical roles and I was Peting myself
:34:27. > :34:31.constantly. It was a different challenge. As a challenge I wanted
:34:32. > :34:36.to write this novel. It took me three or four years. It was more of
:34:37. > :34:41.an escape. Between calls, we go down, I open up the computer and I
:34:42. > :34:45.am gone into this landscape, whatever, the imaginary world that I
:34:46. > :34:50.created. And the novel is based in Cuba as
:34:51. > :34:57.well? Yes but it is almost like an epic journey from the 18 hundreds
:34:58. > :35:03.from the War of the Independence with the Spanish all the way through
:35:04. > :35:08.the history to the so-called period in 1995 when Cuba disconnected from
:35:09. > :35:13.Russia and became alone completely and tried to survive in that way.
:35:14. > :35:19.There were about 20 hours of power cuts. It was a very, very tough,
:35:20. > :35:25.that recent history, but I passed through the era of the American
:35:26. > :35:30.intervention through the early 1900s through the Mafia, when people were
:35:31. > :35:38.going around Cuba, trying to turn Cuba into the Monte Carlo of
:35:39. > :35:43.America. With the gambling, the prostitution, so it is interesting.
:35:44. > :35:49.It is not a political essay but it is going through all of that
:35:50. > :35:54.history. I give something to the elements as to what went on during
:35:55. > :35:58.those times. And all the while you are doing
:35:59. > :36:04.that, you are appearing on famous stages all over the world. And the
:36:05. > :36:09.Royal Albert Hall next year? Yes, that is Romo and Juliet. It is
:36:10. > :36:16.everywhere. Right now, I have one more Romo and
:36:17. > :36:18.Juliet in the Royal Opera House next Saturday.
:36:19. > :36:24.Well, no doubt all of the tickets will have sold out, but, that is all
:36:25. > :36:28.I will give you. I know cakes with your idea of hell but there is a
:36:29. > :36:40.little bit of fruit as well. There is a decorated fruitcake, nice and
:36:41. > :36:47.simple, don't eat the twigs! If there is a skill you would like me
:36:48. > :36:54.to demonstrate, go to the website: Right what is Carlos facing at the
:36:55. > :36:57.end of the show it could be salmon, scallop and mackerel pie with green
:36:58. > :37:05.salad and honey dressing. Or Cumberland sausage, Cumberland sauce
:37:06. > :37:11.and mash. Tom is laughing as he made the
:37:12. > :37:15.mashed potato. Some of you get to decide Carlos' feat but you have to
:37:16. > :37:28.wait until the end of the show to see the final result.
:37:29. > :37:33.Finally it is time to see the end of the Great British Menu Comic Relief
:37:34. > :37:44.banquet. It is banquet day. In under -- over
:37:45. > :37:48.eight hours, the guests are arriving at the Royal Albert Hall. There is
:37:49. > :37:54.lots to do. The banqueting area to be set up. The temporary serving
:37:55. > :38:01.kitchen to be set out. And there is still the issue of the broken lift!
:38:02. > :38:05.Is the lift working yet? I saw them fixing it last night, but I don't
:38:06. > :38:09.know if it is finished. Chef, just to let you know, there is
:38:10. > :38:18.an update from the lift engineers about the lift.
:38:19. > :38:23.And... It is fixed! CHEERING AND APPLAUSE! But there is
:38:24. > :38:28.bad news for Aiden and his frozen red noses.
:38:29. > :38:34.There is always something. The temperature on the blast chiller is
:38:35. > :38:39.different. It not cold enough. It has created holes in the noses. I
:38:40. > :38:45.will probably have to do another 40 balloons.
:38:46. > :38:51.Sorry? ! 40 balloons. Richard and Daniel have word that
:38:52. > :38:55.the balloon experts have arrived and are not only willing to Politics
:38:56. > :38:58.Show up the balloons but help put them up too.
:38:59. > :39:03.Thank you very much for helping out. It is quite emotional, I will be
:39:04. > :39:09.honest with the time, we would not have gottown done. Show us where to
:39:10. > :39:14.go and we will get started for you. This is the area. The only solution
:39:15. > :39:21.that I have is if we have the poles to hang them on? That will work. We
:39:22. > :39:24.can suspend the balloons. There is a good effect when they burst to drop
:39:25. > :39:29.down. We have a lot to do. I'm sure you do
:39:30. > :39:34.as well. Thank you very much. Goodbye.
:39:35. > :39:41.Mike and Car o, l have to blow up 600 balloons and squeeze them into
:39:42. > :39:46.six larger balloons with edible glitter and pineapple essence. All
:39:47. > :39:52.before the guests arrive in a few hours. Aiden has re-made the
:39:53. > :39:56.passionfruit red noses and is under pressure to prepare 300 giant
:39:57. > :40:02.prawns. With the guests arrival imminent, it is hands on deck to get
:40:03. > :40:05.the banqueting area ready and the balloons ready, but a drinks
:40:06. > :40:11.reception room has been set up to keep the guests entertained.
:40:12. > :40:20.First to arrive it is the co founder of the very first Red Nose Day.
:40:21. > :40:23.Richard Curtis and his partner, Emma eud.
:40:24. > :40:27.I am thrilled to be having a dinner with the people who work onlying the
:40:28. > :40:33.Comic Relief projects. In the nick of time, the banqueting
:40:34. > :40:37.area is finished. Complete with suspended balloons.
:40:38. > :40:42.It is looking fantastic. It bring as lump to my throat now.
:40:43. > :40:45.This is it. Kick-starting the momentous occasion
:40:46. > :40:53.is Tom. As Richard Curtis takes to the
:40:54. > :40:56.stage. Ladies and gentlemen, over 40
:40:57. > :41:00.countries of South Africa we have worked with. In every county also of
:41:01. > :41:08.the UK. It is amazing for us to be here with
:41:09. > :41:16.people who work on projects 365 days a year and setting an example of
:41:17. > :41:21.passion and dedication to us. I'd like to say it is great to see
:41:22. > :41:27.the entertainers, it is lovely to have you here tonight. Have a
:41:28. > :41:32.wonderful meal, thank you. Tom must get his complicated chicken
:41:33. > :41:42.starter out hot, 16 plates at a time. They start with the bowls.
:41:43. > :41:48.Adding the langoustine tails. Truffled chicken breast, diced
:41:49. > :41:52.celery... It looks amazing. Confit chicken leg and powdered
:41:53. > :42:01.langoustine oil. Service, pick up. Hello? ! Go! Come
:42:02. > :42:07.back! Not forgetting the crucial sorrel leaf garnish. Then the
:42:08. > :42:12.langoustine eggshells go into the nest.
:42:13. > :42:25.And the tea pots are filmed with chicken consomme. It completes the
:42:26. > :42:36.dish. LAUGHTER
:42:37. > :42:50.Right let's go with the next one. I love that Wow, it is gorgeous.
:42:51. > :42:57.For Tom, the pressure is not off. He must get all 80 plates... Out
:42:58. > :43:04.perfectly. It is fabulous! That was the last
:43:05. > :43:11.one. Beautiful. Hmm! I'm hoping that is
:43:12. > :43:15.just the start of the rest of the night.
:43:16. > :43:20.Aiden's moment has arrived. The curtain is about to go up on his
:43:21. > :43:24.culinary joke, the Prawn Cocktail. He starts his dishes with the
:43:25. > :43:30.lobster powder. Followed by dots of passionfruit
:43:31. > :43:36.gel. Michael and Tom build a layer of golden beetroot. Aiden is keeping
:43:37. > :43:43.the chefs focussed. We have to sit it on the prawns.
:43:44. > :43:47.With only a two-minute window to serve the noses. There is no room
:43:48. > :43:52.for error. Start on the mint leaves. Five per
:43:53. > :43:57.bowl. Finally, the passionfruit noses are
:43:58. > :44:05.brought up from the freezer in the kitchen. In the banqueting Hall, the
:44:06. > :44:07.diners are waiting for the next treechlt
:44:08. > :44:15.This is it, the fish course. Let's go! We need the first lot of waiters
:44:16. > :44:24.to come in. On go the passionfruit spheres.
:44:25. > :44:37.There is a two-minute countdown before the red noses melt-down.
:44:38. > :44:48.Oh! Surprise, surprise! Putting his service behind him, Aiden finds his
:44:49. > :44:52.fiance, Sarah in the gallery. You can see how the rest of the
:44:53. > :44:59.courses went down in about 20 minutes or so.
:45:00. > :45:01.Still to come this morning on Saturday Kitchen Live, Simon
:45:02. > :45:05.Hopkinson has more hearty home cooking for us. Today he's making a
:45:06. > :45:08.warming potato soup before turning some left over lamb into a tasty
:45:09. > :45:11.supper with homemade mayo. Now with Carlos in the studio I shall be
:45:12. > :45:14.looking for some EGG-stras special qualities from Tom and Daniel in
:45:15. > :45:17.today's omelette challenge! I shall be judging them on their PAS DE
:45:18. > :45:21.D'OUEFS, their ARAB-EGGS-K and whether they can do the splits.
:45:22. > :45:24.There's no pun there I just want to see them try! And will Carlos be
:45:25. > :45:28.facing food heaven, mackerel, salmon and scallop pie? Or his food hell, a
:45:29. > :45:32.whole Cumberland sausage ring with mash potato? You'll have to wait
:45:33. > :45:36.until the end of the show to find out which one he gets. Right let's
:45:37. > :45:39.get cooking again and up next is the fantastic French man, Daniel
:45:40. > :45:54.Galmiche. So what are you making for us today? Calves liver, which is a
:45:55. > :45:58.little underused and I think it is delicious.
:45:59. > :46:02.I have this skin here, it has been in water and washed well.
:46:03. > :46:13.That is the key? Yes. So I will blanch this belly skin. It
:46:14. > :46:23.will give a lovely hint of flavour. So, calves liver. People are often
:46:24. > :46:28.put off by the skin? Absolutely but they should not be. It is nice as
:46:29. > :46:32.well. It helps to keep the moisture in.
:46:33. > :46:41.It dissolves down too? It does. And it looks like a net. People use
:46:42. > :46:46.it a lot in France. That is what it looks like.
:46:47. > :46:53.We have lemon in here. You want me to confit it? Yes it is
:46:54. > :47:00.to be served with the spinach to give acidity and a nice touch to it.
:47:01. > :47:10.I will get the bay leaf out for you. Carlos is looking nervous! He just
:47:11. > :47:25.asked about the skin, what is that? ! I will let you explain! Daniel,
:47:26. > :47:30.you have been as busy as Tom with the Vineyard? It is a very big
:47:31. > :47:33.hotel? It is a big hotel. The concept which is wine and food
:47:34. > :47:38.matching all the time is working well. It is very interesting. It
:47:39. > :47:43.seems that people are going much more towards wine by the glass with
:47:44. > :47:49.the food now. The fact that we have the huge cellar and selling iconic
:47:50. > :47:54.wine, it is unusual. I always think it looks stunning. I
:47:55. > :48:02.think we have only used the skin like that once before. We did cut
:48:03. > :48:09.let's of lamb. And we used that to help to seal in the stuffing. Do you
:48:10. > :48:13.use much of this, Tom? I use loads of it. It is great for keeping
:48:14. > :48:20.things in shape and we make faggots with it. With a little duck out.
:48:21. > :48:25.With a main course, wrapped in the skin it is really old-school, but
:48:26. > :48:31.the flavour, it is really versatile. Yes, you are right it is old school.
:48:32. > :48:35.It helps to keep the shape and also the moisture and a delicate flavour
:48:36. > :48:42.is added to it. I don't know if Carlos is convinced.
:48:43. > :48:46.We are trying to sell it. So, that is in the pan.
:48:47. > :48:53.So the secret is also when you are using it not to have it too hot or
:48:54. > :49:04.it will split? Yes, it does. So, you are bringing it up to the
:49:05. > :49:08.temperature? That's correct. I am going to confit the lemon. You
:49:09. > :49:28.want a little bit of water. You want to blanch it first? Yes, just in
:49:29. > :49:35.case it is too hard. You are not quite caramelising, you
:49:36. > :49:42.want to keep a little bit of the crunch of the zest, the lemon rind.
:49:43. > :49:49.After that, the wilted spinach. Like Tom, you have a book out but
:49:50. > :49:58.not until March? May, actually. It will be the second one.
:49:59. > :50:06.We have done another book. It is a collaboration with Mr Roux. It is
:50:07. > :50:12.for Cancer Research UK. It is called Recipe for Life. It helps to tell
:50:13. > :50:16.people how to eat during and after cancer. Always with fresh produce
:50:17. > :50:24.with a balanced diet. I am very proud to be involved with that.
:50:25. > :50:28.And Roux Senior is fronting it with you and another nine as well? That
:50:29. > :50:33.is right. Now let's turn this over and then
:50:34. > :50:37.straight into the oven, is that because it is slightly thicker?
:50:38. > :50:43.Exactly. So, a couple of minutes in the oven.
:50:44. > :50:50.Do you bring this down to a stock syrup? A little bit, yes, but
:50:51. > :50:57.keeping it light. I don't want to too sugary.
:50:58. > :51:02.And the book of your own, is it a traditional French brasserie type of
:51:03. > :51:07.food? This is more modern. It is a look through the French
:51:08. > :51:11.Revolution to the French cooking of now.
:51:12. > :51:17.What do the French think of British cooking? It is a good question.
:51:18. > :51:22.It used to be beef and Yorkshire pudding but what about now? In the
:51:23. > :51:26.past, as a young apprentice, everybody saw that no cooking was
:51:27. > :51:35.going on in the UK. There was no produce. Now I have been here for a
:51:36. > :51:42.long time. There is always great produce now. I buy 80% of it from
:51:43. > :51:46.Britain. So some of the chefs do still think like that, I have to
:51:47. > :51:53.tell them to come over here and look at it.
:51:54. > :52:01.I realise, earlier, there is great produce leer but I have started to
:52:02. > :52:04.see French guys buying produce from Great Britain. The produce here is
:52:05. > :52:09.fabulous. It is not just the produce but the
:52:10. > :52:13.accumulation of chefs, pushing the whole food movement forward here?
:52:14. > :52:21.There are phenomenal cooks in this country. Great solid chefs cooking
:52:22. > :52:26.in pubs. People like and drew Pern, and Stephen Harris. And then people
:52:27. > :52:30.like Sat Bains and Simon roguan. Pushing the boundaries of
:52:31. > :52:35.world-class cuisine. And what I like, Tom, on the variety
:52:36. > :52:40.of restaurants, it is amazing. I love coming to London. There is
:52:41. > :52:45.always a new restaurant, always something different. The food scene
:52:46. > :52:49.is tremendous. I have seen the evolution. I have been here for a
:52:50. > :52:55.long time it is superb. OK. What are you doing now? The
:52:56. > :53:03.wilted spinach. Almost in a dry pan. You don't want a lot of fat or
:53:04. > :53:13.butter. I will do the butter with the liver.
:53:14. > :53:19.Is liver as popular on your restaurant menu? I don't put it on
:53:20. > :53:27.the menu often. Maybe it is time for a rejuvenation of liver. I have not
:53:28. > :53:35.seen calves liver for a while. Pates seem to sell? We use it as a
:53:36. > :53:41.seasoning, so alongside a dish, but never as the main component.
:53:42. > :53:44.It is underrated. It is really good for you.
:53:45. > :53:50.So we have the lemon there. I think that this is about there
:53:51. > :54:02.now. This has been a couple of minutes in
:54:03. > :54:11.the oven. Looks good.
:54:12. > :54:14.We shall take it out and leave it to rest.
:54:15. > :54:19.I will drain this off for you. You are making a sauce in there.
:54:20. > :54:34.I'm going to add a little bit of honey in it. It gives such a
:54:35. > :54:47.difference. A little bit of butter and honey. It goes well with the
:54:48. > :54:54.liver and spinach. So getting this butternut brown? Slightly. I don't
:54:55. > :55:18.want it to burn. It not so good when it is too dark. It loses the
:55:19. > :55:42.flavour. So in the spinach is a little bit of
:55:43. > :55:47.garlic, a few of the lemon riendz. -- rinds. I'm ready with the sauce
:55:48. > :55:56.when you are, chef. Happy with that? Yes.
:55:57. > :56:03.It is like a classic French brasserie dish.
:56:04. > :56:08.It is. It is warm, interesting. Happy with that? So tell us the name
:56:09. > :56:10.of the dish? Yes, it is pan fried calves liver with honey, capers and
:56:11. > :56:24.wilted spinach with lemon zest confit. Easy as that, voila! We get
:56:25. > :56:34.to try this. Will we convince Carlos? What are you like with
:56:35. > :56:36.liver? Ah... I know that Tom will dive into it.
:56:37. > :56:47.Tell us what you think. I think it was the crepenette? I
:56:48. > :56:51.think, yeah, what is that there? When you eat it, it is very
:56:52. > :56:56.delicate. It looks like a classic French
:56:57. > :57:00.brasserie dish. This is the sort of food that made me want to go into
:57:01. > :57:11.cooking. With the spinach it adds the
:57:12. > :57:15.balance. You can taste the honey, also.
:57:16. > :57:19.Right we need wine to go with this. Our wine expert, Susie Barrie, has
:57:20. > :57:27.been to Birmingham. What has she chosen to go with Daniel's lovely
:57:28. > :57:31.liver? Ial's dish is delicious, but it throws up challenges when it
:57:32. > :57:37.comes to finding the right wane wine to drink with it. In terms of wine
:57:38. > :57:42.matching, this is a dish of two halves. The savoury liver and the
:57:43. > :57:47.sweetness of the honey sauce and lemon confit. It is the hind the
:57:48. > :57:55.lemon with the parsley, caper and spinach that suggests that a white
:57:56. > :58:00.wine may work best. Something like this Vermentino from Tuscany, but
:58:01. > :58:06.when tasting the liver it is clear that the dish needs a red wine.
:58:07. > :58:11.Something to off-set the liver. So I have chosen a boej lay. It is a
:58:12. > :58:18.Claudius Morand Fleurie. It is bright and fresh, suiting both
:58:19. > :58:23.elements of Daniel's dish. It seems appropriate to choose the boej lay.
:58:24. > :58:29.The nouveau wines have just appeared, but if that thought brings
:58:30. > :58:36.mixed feelings, don't be put off. Fleurie is one of the ten superior
:58:37. > :58:41.Crus wines and this is a clear example.
:58:42. > :58:45.Just as you expect, that smells of vile ets, cherries and pepper.
:58:46. > :58:51.Although the wine has lots of flavour it is light-bodied and
:58:52. > :58:55.refreshing. Suiting the capers, the lemon and parsley in the dish. There
:58:56. > :58:59.is lots of black cherry fruitiness to compliment the liver and to cope
:59:00. > :59:04.with the sweetness of the honey. Then there are gentle pepperey notes
:59:05. > :59:11.that tie in with the garlicky spinach. So, Daniel, there you have
:59:12. > :59:21.it. For your pan fried calves liver with lemon, honey and capers, boej
:59:22. > :59:27.lay has won the day. -- Beaujolais.
:59:28. > :59:30.It has. I like this. Loads of flavourings going with
:59:31. > :59:35.that. I think you have convinced Carlos,
:59:36. > :59:43.the plate has almost gone. Now, back to the conclusion of the
:59:44. > :59:48.Comic Relief banquet! With the fish course over it is Michael's turn in
:59:49. > :59:53.the spotlight. While some chefs are in the basement. He and Richard are
:59:54. > :59:58.working on the cold dishes upstairs. Michael is aware of the challenges.
:59:59. > :00:04.He is keen to get out as much of the dish as possible in advance.
:00:05. > :00:10.One team do the plates. The other team the yoghurts and salads.
:00:11. > :00:17.Go with that now. With a wine skin for every table and
:00:18. > :00:22.a Fez for each diner, Michael is hoping to raise a laugh.
:00:23. > :00:28.Down in the basement, Michael joins the other chefs for the last-minute
:00:29. > :00:31.cooking of the key components of his dish.
:00:32. > :00:40.That is hot! Richard is on the first run, taking crispy fried plantains
:00:41. > :00:47.up to the service area. The goat getting a glaze from the whisky made
:00:48. > :00:54.from the farm on Malawi. I can definitely smell that whisky.
:00:55. > :01:02.Next out of the oven, the aubergine parcels.
:01:03. > :01:10.Yummy! Right, stop. We are waiting for Michael to be here.
:01:11. > :01:18.Where is the lemon juice? I need the kidneys. Do we have the kidneys?
:01:19. > :01:21.Upstairs, the party is in full swing.
:01:22. > :01:30.And the goat skin wine holders are going down a storm! We are really
:01:31. > :01:35.looking forward to eating this. There are a lot of people around the
:01:36. > :01:43.table who have never eaten goat. So I am looking forward to their
:01:44. > :01:50.reaction! Come on, Tommy. Get that lift open. Open the lift! Go! Go
:01:51. > :01:52.sclam come on, lift! Lift! Take it out. Just take it out. Play the
:01:53. > :02:12.music! APPLAUSE
:02:13. > :02:33.APPLAUSE. Wow! This looks brilliant. Is it
:02:34. > :02:39.good? ! Superb. Very rarely do I have goat in a restaurant, but that
:02:40. > :02:43.is cooked to perfection. Ladies and gentlemen, the glaze of
:02:44. > :02:48.this delicious goat dish is in fact palm sugar from the project of
:02:49. > :02:50.Henry, who is sitting next door to me.
:02:51. > :02:55.For the last nine years, Comic Relief has supported his project.
:02:56. > :02:58.They have been able to afford to do extraordinary things in their
:02:59. > :03:02.community. Building schools, providing electricity and changing
:03:03. > :03:07.the nature of their lives through their own hard work. As always with
:03:08. > :03:10.Comic Relief it is the people in the projects who do the work and get the
:03:11. > :03:15.results. It is such a perfect circle, Comic
:03:16. > :03:19.Relief, helping people to help themselves. In a way that works so
:03:20. > :03:22.beautifully, it would make you cry if it did not make you so happy. It
:03:23. > :03:27.is brilliant. It is time for the grand finale.
:03:28. > :03:31.Richard and Daniel are working together, hoping that their
:03:32. > :03:38.sensational balloons will explode and bring down the house. Richard's
:03:39. > :03:43.take on strawberries and cream is featuring candyfloss and panacotta.
:03:44. > :03:53.Sweet dumplings and Comic Relief plates ready for the red nose
:03:54. > :04:01.parfait. Daniel, two-time banquet champion,
:04:02. > :04:05.calmly assembles the dish. Next.
:04:06. > :04:13.Adding the cheesecake pineapples. You be the cocktail master.
:04:14. > :04:19.With minutes to go, Daniel's pina colada gets a last-minute blend.
:04:20. > :04:26.Aiden, don't walk away. Make yourself useful! Richard fetches the
:04:27. > :04:34.red noses of vanilla parfait, strawberry sundae and popping candy.
:04:35. > :05:11.Guys set up with the cloches, please.
:05:12. > :05:14.10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0! CHEERING AND Wow! Look at that. Is
:05:15. > :05:39.that for me? ! Prue you are eating off your face.
:05:40. > :05:49.Lenny Henry, yes, chef! Run! Run! Run! Thank you very much. That is
:05:50. > :05:53.not what it tastes like at the fun fairs.
:05:54. > :06:02.I judged that one. It is good, isn't it? Yes! It honestly is genius.
:06:03. > :06:08.Genius. Ladies and gentlemen the big job for
:06:09. > :06:19.us tonight is to say a raucous, enthusiastic, thank you to the
:06:20. > :06:26.extraordinary Tom Aikens. Doing the banquet has been phenomenal. I loved
:06:27. > :06:31.it. Aiden Byrnes. I feel proud. That has
:06:32. > :06:36.been one hell of a journey. Bring your hands together for
:06:37. > :06:42.Michael Smith and his fantastic dish.
:06:43. > :06:47.It's been, to finish on a finale like this, the journey has been
:06:48. > :06:53.wonderful, it's been amazing. And then ladies and gentlemen, just
:06:54. > :06:58.when we thought it couldn't get any better, Richard Davies and Daniel
:06:59. > :07:08.Clifford. I think it has been amazing. What a
:07:09. > :07:11.venue, what a great bunch of chefs. Next week we begin a fascinating
:07:12. > :07:14.journey to China with Ken Hom and Ching-He Huang exploring the
:07:15. > :07:18.country's food. Right, it's time to answer a few of your foodie
:07:19. > :07:23.questions. Each caller will also help us decide what Carlos will be
:07:24. > :07:27.eating at the end of the show. So who do we have first on the line?
:07:28. > :07:33.Raison d'etre raise it is Rocky from suraway. What are you asking us? I
:07:34. > :07:38.would like to know, goose. What is the best way to do a goose. goose.
:07:39. > :07:47.How long cook it and what do you stuff it with? For me, I problem
:07:48. > :07:54.with the goose, you want the meat pink. I would not stuff it but slow
:07:55. > :07:59.cook it at 140 degrees for about three-and-a-half hours. Then glaze
:08:00. > :08:04.it with hind put it back in the oven for 20 minutes. You will get a
:08:05. > :08:08.beautiful honey h glazed slow-roasted goose.
:08:09. > :08:16.You have to do it on a trif et? Yes, on a cake rack on a tray.
:08:17. > :08:23.Do the stuffing separately. Or in France we tend to blanch it a
:08:24. > :08:28.little to lose the excess on the fat and then do exactly that.
:08:29. > :08:32.What dish would you like to see at the end of the show, food heaven or
:08:33. > :08:39.food hell? I love the mackerel. Food heaven it is.
:08:40. > :08:42.Harry, how old are you? I am ten years old.
:08:43. > :08:47.What would you like to ask us? I would like tow know the best way to
:08:48. > :08:55.make coleslaw. That is a difficult one for me.
:08:56. > :09:01.Well, Tom made the red cabbage. I think it is great to use in a
:09:02. > :09:08.coleslaw. Using some vinegar and sugar to get rid of the juices and
:09:09. > :09:13.then add a little bit of bacon in it. With herbs.
:09:14. > :09:21.That is a fancy coleslaw. What about the normal one? White onions,
:09:22. > :09:26.cabbage, finally sliced put in a bowl with salt, squeeze the water,
:09:27. > :09:33.then make your own mayonnaise. There you go. Good luck Harry. What
:09:34. > :09:42.dish would you like to see at the end of the show? Hell, fleece.
:09:43. > :09:51.Harry is ten, he likes his sausages! Now Peter, what would you like to
:09:52. > :09:57.ask? What can I do with a roast rack of lamb, maybe on the barbecue? I
:09:58. > :10:02.would spread the lamb with butter and herb, lemon juice, salt, pepper
:10:03. > :10:09.and parsley or tarragon. Spread it over the fillet of lamb and roll it
:10:10. > :10:15.in some pastry. Deep fry it or roast it in the oven instead of
:10:16. > :10:20.barbecuing. It is really good. What dish would you like to see?
:10:21. > :10:26.Heaven. So it is time for the omelette
:10:27. > :10:29.challenge. Paul Rankin is here. 17. 5 seconds. The usual rules apply,
:10:30. > :11:03.guys. Ready? Three, two, one, go! This is where you get 100% cons
:11:04. > :11:12.strait. Tom is laughing.
:11:13. > :11:18.Some of mine is actually cooked! That is like a pond! I don't know
:11:19. > :11:25.whether to eat it or keep talking to it. What is going on with that?
:11:26. > :11:28.Right, Daniel Galmiche! Do you think you are on the board? Definitely
:11:29. > :11:44.not. No, you are not! Name that tune, Tom
:11:45. > :11:53.Something by One Direction? Now Tom Kerridge. Are you on the board.
:11:54. > :11:58.Yeah, 22. 21.12, but I can't believe that is
:11:59. > :12:02.an omelette. You are getting more of the same.
:12:03. > :12:06.So, will Carlos get that food heaven. He is looking, wondering
:12:07. > :12:14.what has been happening over the last three minutes. Or will he get
:12:15. > :12:20.his food hell, that Cumberland sausage? But first we have Simon
:12:21. > :12:26.Hopkinson. He is knocking up the perfect potato soup.
:12:27. > :12:31.Bury in Lancashire, as it was known when I was growing up remains close
:12:32. > :12:36.to my heart. My parents shopped at the market at least three times a
:12:37. > :12:39.week. It was second nature to them. No supermarkets then. This is where
:12:40. > :12:44.my interest in good food really began.
:12:45. > :12:51.Lovely. King Edwards. Ted Edwards as they
:12:52. > :12:58.are sometimes called. They collapse and break beautifully. Great for the
:12:59. > :13:03.soup. This how to hake a satisfying soup that is cheap to make yet it
:13:04. > :13:10.tastes so good. One large onion. Melt some butter in a pan.
:13:11. > :13:16.In with the bacon. Five rashers of bacon to give the soup a fuller
:13:17. > :13:22.flavour. For a pure vegetable soup leave it out. When using potatoes in
:13:23. > :13:30.soup they must be peeled. Cut into small pieces and rinse out some of
:13:31. > :13:35.the starch. Use the melted bacon fat for frying
:13:36. > :13:41.the onions. Put the rashers to one side for later. Tip in the chopped
:13:42. > :13:47.onions and stir. A love the smell of frying onions. When the onions are
:13:48. > :13:58.soft, add the stock. Pop the potatoes in. Now add the
:13:59. > :14:07.bacon, some pepper and a bay leaf and gently simmer. Turn the heat
:14:08. > :14:19.right down. Now let it get on with itself. About 20 minutes should be
:14:20. > :14:24.enough. That's what we want, lovely
:14:25. > :14:30.collapsing potatoes. Breaking up. This way it has a lovely soft
:14:31. > :14:34.texture to the soup. Remove the bacon. Crisps it up for a sandwich
:14:35. > :14:40.if you like. Then fish out the bay leaf. I think that a liquidiser
:14:41. > :14:45.makes the soup too smooth. I prefer a manual method. I think that I gave
:14:46. > :14:50.this to my mum. She is no longer with us but I wanted to bring it
:14:51. > :14:55.home to me. I have had it for a few years it does what it says, it mills
:14:56. > :15:01.the vegetables or the soup. I like the texture this gives to the soup.
:15:02. > :15:14.No too smooth but an even texture throughout. This is a lovely
:15:15. > :15:19.texture. To add a richness to the soup garnish with sour cream and add
:15:20. > :15:25.chopped chives to accentuate the onion flavour. Not so boring now
:15:26. > :15:34.with the added garnish. It is quite a pretty bowl, really.
:15:35. > :15:41.Now for the taste. Hmm! There is nothing difficult about this soup,
:15:42. > :15:44.onions potato, stock, pureed to make something delightful and nourishes
:15:45. > :15:56.something delightful andnourishes nourishes ing. -- nourishing.
:15:57. > :16:01.There are certain products happy to buy, but one thing I always make
:16:02. > :16:08.from scratch is mayonnaise. If I happen to have lamb breast, I fry it
:16:09. > :16:11.in breadcrumbs and serve it with mayonnaise.
:16:12. > :16:16.It is one of the first things I remember making at age 12, 13. Now
:16:17. > :16:22.it is possible to get it right every time. I want to show you a fool
:16:23. > :16:30.proof method. For the mayonnaise separate the
:16:31. > :16:38.yolks from two eggs. The deeper the colour of the yolk, the more golden
:16:39. > :16:47.results. Be a good egg and get good eggs. That's my motto! Add a couple
:16:48. > :16:54.of teaspoons of Dijon mustard. Then season and whisk together while
:16:55. > :16:59.drizzling in some sunflower oil. Speed it up a bit. The trickling at
:17:00. > :17:05.the beginning is important. Then you can go faster as we get on with it.
:17:06. > :17:18.I like to use an equal mix of sunflower and olive oils. Using only
:17:19. > :17:24.olive oil is too strong. Don't be frightened, it is looking
:17:25. > :17:32.lovely. Once it gets thick, loosen with lemon juice. Just a touch. More
:17:33. > :17:39.olive oil, slosh it in. Making mayonnaise does not take
:17:40. > :17:44.long. Believe me, it is well worth the effort.
:17:45. > :17:50.And listen to it. A great sound. I don't think that was too difficult,
:17:51. > :17:53.do you? A bit of whizzing about. Now that's made ed let's prepare the
:17:54. > :18:01.lamb. There is nothing wrong with left overs. This is cold breast of
:18:02. > :18:06.lamb. What is so special here is the lovely contrast between the hot
:18:07. > :18:12.slice of crusty lamb and the cool mayonnaise. Season it with salt and
:18:13. > :18:18.pepper. Dust it with flour then beat a couple of eggs.
:18:19. > :18:23.Dip the lamb in the egg and coat it in breadcrumbs. Put them into a
:18:24. > :18:32.nonstick pan and slowly fry until golden on both sides.
:18:33. > :18:37.While they're cooking, add a small clove of crushed garlic to the
:18:38. > :18:44.mayonnaise. Don't be afraid to use a garlic press. I'm all for them. Just
:18:45. > :18:51.gently squeeze. As the parts come through, squeeze it off. That way
:18:52. > :18:59.you get the finest bits of garlic. Garnish with the watercress and
:19:00. > :19:07.serve. A great snack, this. It is a lovely lunchtime thing. A lovely
:19:08. > :19:15.little supper. There it is. The only other thing it needs is a further
:19:16. > :19:24.spritz of lemon to sharpen it. I think that is a star in itself. It
:19:25. > :19:30.is delicious. There is more from Simon on next
:19:31. > :19:37.week's show. It is time for Carlos to find out if he is facing food
:19:38. > :19:45.heaven or food hell. Food heaven is mackerel with salmon and scallops in
:19:46. > :19:49.a fish pie. Food hell is Cumberland sausage with mashed potato and
:19:50. > :19:56.sauce. It was 2-1 at home. Looking good.
:19:57. > :20:02.Then Tom decided to vote for the sausages.
:20:03. > :20:07.It was down to the Frenchman... Who also liked Cumberland sausage. So
:20:08. > :20:13.that is what you have got. You can blame these two! We are going to
:20:14. > :20:21.lose this out of the way! You can take the mackerel with you.
:20:22. > :20:26.Next we are taking, you don't need to back away! This is the Cumberland
:20:27. > :20:29.sauce anning. We are cooking it simply with a little bit of butter
:20:30. > :20:36.on the tray. Just a little bit! We sit this on
:20:37. > :20:55.the tray with a little bit of butter on the top and bake it in the oven.
:20:56. > :20:58.Did you hear that, ugh! Well we bake this for 25 minutes and we have
:20:59. > :21:03.this. Tom you are making the mashed
:21:04. > :21:08.potato. Yes, a little bit of mash.
:21:09. > :21:14.This is not on a ballet dancer's diet. This is mash with double cream
:21:15. > :21:21.and potato. The way that Tom make it is is with equal quantities of
:21:22. > :21:25.potato, butter and cream. We can see where the career paths
:21:26. > :21:30.went differently. We are the same age. I went this route, you went
:21:31. > :21:35.down the dancing route. Did you think you could have been a
:21:36. > :21:40.ballet dancer. dancer. Was a small period when I thought that tights
:21:41. > :21:47.and ballet dancing was for me. It was the tights! What is amazing
:21:48. > :21:52.is the posture. For literally 90 minutes you are permanently stood
:21:53. > :21:56.like this. Even when you are sat down. It must be here, the core
:21:57. > :22:01.strength. What is the secret behind it? It is how we train. The posture
:22:02. > :22:07.to project. Then after a while it remains with you. You watch it and
:22:08. > :22:14.you watch the programmes on ballet and how difficult it is but not many
:22:15. > :22:22.people can do it. Why is there so few at the top? What is it about? It
:22:23. > :22:29.is like anything. Being the top, top chef, it is an art in itself, but
:22:30. > :22:35.ballet it has so many ingredients. You have to be an athlete, an actor,
:22:36. > :22:45.you need to have a sense of musicality. You need to also know
:22:46. > :22:53.what is your aim. You could be a good ballet dancer or dancer and
:22:54. > :23:01.then you can become that. A more all-rounded artist.
:23:02. > :23:06.When did it really click for you that this is what you were good at?
:23:07. > :23:12.I saw the professionals for the first time when I was 17. I saw them
:23:13. > :23:17.leaping around. Lifting the girls with one hand.
:23:18. > :23:22.When did you get of sense of being very good? Is there a moment when
:23:23. > :23:27.you think, yes! Is there a particular stage you are on? When
:23:28. > :23:33.did you think you had made it? I think when I started I was nine. I
:23:34. > :23:41.could sense with the teachers that I had something for dance. I was in
:23:42. > :23:45.break dancing before. I was into break dancing but it was
:23:46. > :23:51.never going to happen for me! It was the movement. I could catch it right
:23:52. > :23:56.away. It has always been like that since the beginning, but we train
:23:57. > :24:06.eight hours every day. That is how hard it is.
:24:07. > :24:10.It is tough. Obviously Romo and Juliet, are you
:24:11. > :24:16.judged by others who have done it in the past? Is that a benchmark? There
:24:17. > :24:22.are many people famous for this kind of role. You have to know what it is
:24:23. > :24:31.you are trying to convey. You have have to study the masters, Nureyev
:24:32. > :24:35.and get an essence of where you are in the role and adapt it to make it
:24:36. > :24:39.your own way. Can you adapt it to your own? Of
:24:40. > :24:44.course. The steps are the same but the
:24:45. > :24:48.energy behind the steps vary. It depends on the person.
:24:49. > :24:53.Watching it, some of the scenes, you are sat down, not doing anything and
:24:54. > :24:59.literally you just explode into life. Your scene is like 20 minutes
:25:00. > :25:04.it goes, nonstop. And you rehearse all of. This the
:25:05. > :25:08.more you do it, it becomes easier. It is like cooking. The more you do
:25:09. > :25:15.it, the easier it becomes. Well, it is easier with this lot.
:25:16. > :25:20.Explain your mashed potato, Tom? They are cooked to soft. These have
:25:21. > :25:27.been boiled. You can do it from baked potatoes, put through a ricer.
:25:28. > :25:36.Then sitting on a ban Marie to keep the potatoes warm. Now I am slowly
:25:37. > :25:41.adding a little bit of double cream and butter.
:25:42. > :25:46.Just a little! Now we have the redcurrant jelly here with port.
:25:47. > :25:51.That is in here. We have some orange and lemon.
:25:52. > :25:58.It is a fruit, Carlos, you are OK! That is in there. There is orange
:25:59. > :26:03.juice and we are reducing that down with the thyme, mustard and ginger.
:26:04. > :26:09.You are making a classic French dressing, Daniel. What are you
:26:10. > :26:14.putting in there? Mustard, French mustard. A bit of vinegar. Salt,
:26:15. > :26:18.pepper and a little warm water to break it down. When you put the oil
:26:19. > :26:34.sometimes it splits. So a little bit of warm water to make it not split.
:26:35. > :26:43.It keep it is light. Warm water? Carlos is backing away! So what is
:26:44. > :26:49.next for you? Is there a cut off point for a ballet dancer, you are
:26:50. > :26:55.who now? That's right. How long do you have in your career? Well some
:26:56. > :27:05.people go longer. Some people retire when they are 47. The key is staying
:27:06. > :27:13.fit. Don't eat the mashed potato! Yes, all of these sausages, but for
:27:14. > :27:22.me I am trying to have two more seasons perhaps after this one.
:27:23. > :27:28.To dance the classics, all of this, but I would like to carry on doing
:27:29. > :27:41.more contemporary dance and choreography and writing more.
:27:42. > :27:45.Writing is huge for you, your novel and autograph. -- autobiography.
:27:46. > :27:50.I like that, but it is lonely. You have a relationship with your
:27:51. > :27:54.computer. It is many hours, but I like telling stories.
:27:55. > :27:56.I like to use my brain in different directions.
:27:57. > :28:02.I really like that. I like the feeling when people
:28:03. > :28:11.connect with the story and they enjoy the story. That is great.
:28:12. > :28:18.Wul. So I may give it a go. Now let's add the mash on the side
:28:19. > :28:22.with the Cumberland sauce over the top.
:28:23. > :28:25.Don't be scared Carlos. It is all OK.
:28:26. > :28:47.Tell us the wine to go with this, Daniel? We have Gerard Bertrand
:28:48. > :28:51.Syrah. I will leave you with that. Susie Barrie for the wine choices!
:28:52. > :28:52.All of today's recipes are on the website. Go to:
:28:53. > :28:56.bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow
:28:57. > :28:58.morning over on BBC2 at 10am in our Best Bites programmes. In the
:28:59. > :29:00.meantime have a great day