:00:13. > :00:23.Good morning. You're about to get very hungry because this is
:00:23. > :00:38.
:00:38. > :00:42.And welcome to the show. Cooking with me live are two chefs with two
:00:42. > :00:48.different styles. First, his knowledge and skill, with the best
:00:48. > :00:51.Italian ingredients has helped him and his restaurant inside London's
:00:51. > :00:56.intercontinental hotel one of the finest in the capital. It is Theo
:00:56. > :01:04.Randall. Next to him is the powerhouse behind Cafe Spice
:01:04. > :01:09.Namaste, it is the brilliant Cyrus Todiwala. I am doing steamed sea
:01:09. > :01:15.bass, with lemon and basil and sweet vermouth, with English peas,
:01:15. > :01:20.believe it or not. What do you mean - they are not Italian peas. It is
:01:20. > :01:27.very early, with spinach. Very simple flavours. That is cooked in
:01:27. > :01:33.a bag. It is fish in a bag - there you go!
:01:33. > :01:39.What's on the menu for you? It's country captain, which is the
:01:39. > :01:42.Indian's take on shepherd's pie. It is an old dish - 200 years in the
:01:42. > :01:48.making. This is appropriate for this week because you cooked for
:01:48. > :01:54.Her Royal Highness, the Queen. cooked for Her Majesty and this was
:01:54. > :02:01.the dish we cooked. Not this dish reheated - but a fresh one. Two
:02:01. > :02:04.dishes to look forward to. We have our fantastic line-up. Today we
:02:04. > :02:10.have Rick Stein, Celebrity MasterChef and the brilliant film
:02:10. > :02:14.from the one and only Keith Floyd. You have probably heard of The
:02:14. > :02:20.Voice - millions of you tuned in last Saturday to see it launch here
:02:20. > :02:23.on BBC One. Please welcome the very busy Reggie Yates and the very busy
:02:24. > :02:28.Saturday man, Reggie Yates because you have the radio show as well.
:02:28. > :02:35.am off to Radio One this afternoon. What was it like to get a job on
:02:35. > :02:39.The Voice? Mate, I was in my car. have to say, we are live! I had my
:02:39. > :02:45.hands-free on. My agent called me and said, "Do you remember that
:02:45. > :02:49.show we spoke about. You've got it." I was general lay that excited
:02:49. > :02:56.I nearly -- generally that excited that I nearly crashed. When I was
:02:56. > :03:01.in the States I saw it. I caught it on TV. I was supposed to go for
:03:01. > :03:06.dinner and I got hooked, having late for dinner. I loved it. It is
:03:06. > :03:11.massive around the world, but it is a project, wasn't it the guy who
:03:11. > :03:16.set up Big Brother? Yes. In Holland. It was a massive hit in
:03:16. > :03:20.Holland first. I think on the last series of the Dutch show, the
:03:20. > :03:25.entire top ten finalists occupied the top ten of the Dutch chart. So
:03:25. > :03:29.it was kind of big over there. have a huge passion with music -
:03:29. > :03:34.that is one of the reasons why you got chosen. It's not just on the
:03:34. > :03:38.looks and the package - it is literally all about The Voice.
:03:38. > :03:43.day and age people are used to artists being good and not
:03:43. > :03:47.necessarily pop stars. It suddenly becomes clear we are into people
:03:47. > :03:54.because of the music they make rather than what nightclub they
:03:54. > :04:02.fell out of. It is the same with chefs. L they will cook food heaven
:04:02. > :04:08.or hell. It is up to our chefs and viewers to decide. Food heaven -
:04:08. > :04:12.what would it be? Sea braem is my favourite thing in the world --
:04:12. > :04:17.breem is my favourite thing in the world. When it is done well, you
:04:17. > :04:23.know. No pressure. Don't mess it up. Food hell - I don't really like
:04:23. > :04:30.duck, because it is presented greasy. It would be nice to see if
:04:30. > :04:37.you guys could do it. It is either fish or duck for Reggie. I will use
:04:37. > :04:44.a classic take on sea bream and serve it with fish and chips. It is
:04:44. > :04:50.dipped in batter and deep-fried, with some home-made mushy peas, a
:04:50. > :04:54.big pile of chips and some sliced buttered bread. How can you have
:04:54. > :05:00.sliced out of the packet bread? It does not work. It has to work with
:05:00. > :05:07.fish and chips. No, a nice crusty... Not French, it has to be white
:05:07. > :05:11.sliced bread. I know it is your show and you are the chef...:
:05:11. > :05:17.could be food hell, which will be duck, which I will serve with
:05:18. > :05:22.orange sauce. It is pan roasted, you can get rid of the fat, served
:05:22. > :05:27.with a spiced orange sauce and carrots on the side. How does that
:05:27. > :05:31.look? It looks fantastic. Lose the head-lock.
:05:31. > :05:41.You can see the final result at the end of the show. If you have a
:05:41. > :05:44.
:05:44. > :05:49.A few of you will be able to put your questions to us live later on.
:05:49. > :05:58.I will ask you if Reggie should get food heaven or food hell. It will
:05:58. > :06:03.be fish and chips... Hopefully. you like Italian food? Yes. Theo
:06:03. > :06:05.Randall, great to have you back on the show. On the menu is a bit of
:06:05. > :06:10.the show. On the menu is a bit of sea bass.
:06:10. > :06:15.This is line-caught. It is incredibly fresh, this fish. We'll
:06:15. > :06:21.put it into a bag - I will make a bag with some tin foil. We've have
:06:21. > :06:26.lemon, basil, a bit of butter, a bit of vermouth. Then you pop these
:06:26. > :06:32.English peas - nice and early. We'll have some spinach. It is
:06:32. > :06:39.clean. We don't have too many flavours. The line-caught bass, you
:06:39. > :06:44.can see the fillet is bigger - the farmed ones...? It doesn't go to
:06:44. > :06:50.more than 800 grams. Wild fish go as big as you like. That fillet
:06:50. > :06:55.came from about a two kilo fish. There is a difference in price.
:06:55. > :07:00.huge difference. The flavour is unbelievable. Line-caught, it is
:07:00. > :07:05.very... The fish has been taken straight out of the sea rather than
:07:05. > :07:11.being netted. A bit of bulleter on the bottom of the tin -- butter on
:07:11. > :07:16.the bottom of the tin foil. You complain about how much olive oil I
:07:16. > :07:21.use! We put some seasoning on there. I will still get you to do a recipe
:07:21. > :07:26.with dripping. Maybe some chips. So we have an unwaxed lemon. It is
:07:26. > :07:32.important to use unwaxed F you use a waxed lemon you will taste the
:07:32. > :07:36.wax. Why do they put that on? preserve it. It will keep for three
:07:36. > :07:42.or four months with wax. It keeps the colour and everything. So, some
:07:42. > :07:50.basil. Then we have a lemon. Be careful to
:07:50. > :07:53.put the -- not to put the lemon straight on the fish. Put the
:07:53. > :07:57.leaves under the lemon. We will make this bag. It is a brilliant
:07:57. > :08:02.way to cook because it is steaming together. They do this a lot in
:08:02. > :08:09.Italy. I have seen recipes where they actually cook spaghettial den
:08:09. > :08:12.tai and they put clams, muscles and they put it in the oven and you get
:08:12. > :08:18.this incredible dish. This is steaming fish. The French do it as
:08:18. > :08:27.well. Of course. In paper.
:08:27. > :08:32.Exactly. Then we seal the edges. is a very simple way to cook. Most
:08:32. > :08:36.importantly you have to time it. is a good way to cook because your
:08:36. > :08:42.oven will not spell after you have cooked it. It is a dry vermouth.
:08:42. > :08:49.cook with this a lot. There is a sauce with peas and lettuce. I
:08:49. > :08:59.think it is better than white wine. It has more flavour and a sweetness.
:08:59. > :09:09.How does it look so far? Very good. Fish in a bag. Put on a tray, ten
:09:09. > :09:09.
:09:09. > :09:14.minutes at about 180 centigrade. You could put it on a barbecue.
:09:14. > :09:21.on the stove on a tray - the steam is cooking it.
:09:21. > :09:27.Let's open it up. Can you see all that lovely steam coming out? It is
:09:27. > :09:33.a little oven. Turn the gas on. We'll reduce the sauce down. So we
:09:33. > :09:39.have all the lovely fish, the butter and the basil. It has all
:09:39. > :09:44.made this lovely sauce. Now I will blanch these peas. You have to wash
:09:44. > :09:48.your hands - I have just been told. I am always being told off. It was
:09:48. > :09:56.your mother on the phone! Sorry mum!
:09:56. > :10:02.Peas in. Then we get some spinach. Then we'll reduce this down, with
:10:02. > :10:07.some unsalted butter. You prefer the older spinach do you? What I
:10:08. > :10:14.say with spinach is always cook the spinach with the stalks on. It has
:10:14. > :10:18.sweetness. Put it in. Just put it Italians!
:10:18. > :10:27.And what happens is that stalk cooks and gives a lovely sweetness
:10:27. > :10:31.and texture. Chewy. Chewy is good. Chewy.
:10:31. > :10:38.While that is reducing down f you want to ask a question on the show
:10:38. > :10:42.to our chefs, call: Calls cost 10p per minute from BT
:10:42. > :10:45.land line, mobiles and other networks may vary. You can find
:10:46. > :10:55.this chap's recipe and others on our website,
:10:56. > :10:58.
:10:58. > :11:04.bbc.co.uk/saturdaykitchen. A bit of butter and then just melt
:11:04. > :11:10.this. There are a few foodie festivals. You have a cook book you
:11:10. > :11:14.wrote in - Spanish cooking. Recipes like this. Very simple, using
:11:14. > :11:20.lovely ingredients, anything up to about an hour's cooking time from
:11:20. > :11:27.preparation to finish. Is this a dish from the restaurant? We do
:11:27. > :11:32.something similar to this in the restaurant with some dried porcini
:11:32. > :11:39.mushrooms. This fish is cooked beautifully.
:11:39. > :11:45.Pop that on the plate. How's that spinach? It's there.
:11:46. > :11:50.It's ready. Last bits of juice - always good! And then season that.
:11:50. > :11:54.I haven't put any salt and pepper in there yet. I'm not adding any
:11:54. > :12:04.oil or anything, because there is a nice sauce we'll pour on top.
:12:04. > :12:11.Is there a pair of tongs there? Brilliant and then that lovely
:12:11. > :12:15.spinach on there. A few peas. This is how you should cook peas.
:12:15. > :12:20.They are poded and served straight away. Are you saying that because
:12:20. > :12:26.of my mushy peas. I don't know, the mushy peas do look good. Pour that
:12:26. > :12:32.on top and that is the lemon and basil sauce, all over the top and
:12:32. > :12:42.there you have my steamed sea bass in the bag, with peas, lemon,
:12:42. > :12:46.
:12:46. > :12:53.butter and basil. D I know it will taste great.
:12:53. > :13:01.Good ingredients. Simplisty is the key with that. That butter, yovu --
:13:01. > :13:11.you have thickened that. I will not ask you - I will just
:13:11. > :13:16.
:13:16. > :13:24.That line-caught sea bass is... is the flavour, you see. A dish
:13:24. > :13:31.like this - spend the money on a wild fish. Hang on a second? High
:13:31. > :13:41.is everyone sharing my food? hate sharing. We took Peter
:13:41. > :13:44.
:13:44. > :13:48.Richards to Wiltshire. What did he It is easy to get lay wayed in
:13:48. > :13:58.Salisbury, which includes the UK's tallest spire. I have a job to do.
:13:58. > :14:05.
:14:05. > :14:11.I am off shopping to find some The pressure is on when it comes to
:14:11. > :14:15.choosing a wine for Theo. Not only is this a man who knows his wines,
:14:16. > :14:21.but he has made an art form out of using fresh ingredients which are
:14:21. > :14:27.easy to overwhelm. So a delicate touch is required. We need a white
:14:28. > :14:34.wine for the fish. Nothing too flamboyant. Think Best Supporting
:14:34. > :14:40.Actress, rather than Oscar winning diva. Italy does a great line in
:14:40. > :14:47.wines. One option is this Soave. I found a fabulous match. It is the
:14:48. > :14:57.wonderful, finest Cavi. A good tip with wine is to stay
:14:58. > :15:01.
:15:01. > :15:05.local. Theo's dish is from from the north of Italy, so is Gavi. It is
:15:05. > :15:11.not particularly aromatic. We don't want that. We want something with
:15:11. > :15:16.subtlety and it's tangy and it is trick, which will compliment the
:15:16. > :15:26.bass and pick up on the lemon. It has a wonderful herbal flavour,
:15:26. > :15:26.
:15:26. > :15:31.which will work with the vermouth and basil. All in all, it is a
:15:31. > :15:35.beautifully simple wine, exactly like the dish. A perfect
:15:35. > :15:43.combination. Is this what you would have chosen for that The price of
:15:43. > :15:52.it - it is extraordinary value. are enjoying the food. I have not
:15:52. > :15:58.just come out of rehab. I don't drink. I never have done. All the
:15:58. > :16:03.stalks are left there. You didn't cook them enough. What to you
:16:04. > :16:09.think? Great. The butter makes a difference. It brings it all
:16:09. > :16:18.together and makes the peas and spinach taste good. Later we have a
:16:18. > :16:22.recipe by royal appointment. Cyrus, what is on the menu? An Indian take
:16:22. > :16:30.on shepherd's pie. It goes back to when the officers would go to clubs
:16:30. > :16:34.to play games, polo, cricket, whatever. Cooks tried to win them
:16:34. > :16:40.into eating hotter food. The best way was to take classical dishes of
:16:40. > :16:46.the time and spice them up a bit and let them gradually get used to
:16:46. > :16:52.eating more spicy food. A history lesson will be great! Now it is
:16:52. > :17:02.time for Rick Stein to reveal more of his Food Heroes. Today he's
:17:02. > :17:08.
:17:08. > :17:12.stopping off for a pint, which is a It never ceases to amaze me how
:17:12. > :17:15.It's almost like the English country I used to know in the '50s and '60s,
:17:15. > :17:18.and towns like Southwold have a timeless quality about them.
:17:18. > :17:20.I find the same with this special Suffolk beer.
:17:20. > :17:23.It's like bitter used to taste,
:17:23. > :17:27.and it's brewed here in Southwold by a friend of mine - Simon Loftus.
:17:27. > :17:29.Just describe, professionally,
:17:29. > :17:37.this taste - this fantastic taste of this beer.
:17:37. > :17:38.The great thing about Adnams is that it is a wonderfully refreshing pint
:17:38. > :17:40.and yet you can do that without being neutral in flavour.
:17:40. > :17:41.It's got bags of malty flavours - we use the very best English malt
:17:41. > :17:43.from barley grown within about 30 miles of Southwold,
:17:43. > :17:50.and we use fantastic hops. What you- always get with Adnams is a clear, clean sort of hoppy ring to it...
:17:50. > :17:53.You can smell it, you can get it on the palate
:17:53. > :17:56.That evening I went a little further along the coast,
:17:56. > :18:03.where they serve kippers and Suffolk bitter. They went so well together.
:18:03. > :18:04.People ask me all the time how to cook kippers.
:18:04. > :18:06.I like them jugged and this is my version of it.
:18:06. > :18:08.You put the kippers into a wide pan
:18:08. > :18:12.and pour on boiling water, just enough to barely cover them. Lid on
:18:12. > :18:14.and leave to poach very gently for five minutes
:18:14. > :18:17.in the residual heat and the water and steam.
:18:17. > :18:21.Take a small ladle of the kipper liquor - I like that! -
:18:21. > :18:26.and make a hot stock and butter sauce, called beurre fondue.
:18:26. > :18:30.Now you whisk some butter into the boiling liquid -
:18:30. > :18:34.you need quite a bit to thicken it - and add lemon juice,
:18:34. > :18:38.a sprinkling of chopped chives and some black pepper.
:18:38. > :18:40.I like doing it this way
:18:40. > :18:45.because you can easily dry kippers out under the grill or in the oven.
:18:45. > :18:50.Serve the kipper on a plate, lightly sprinkled with the hot butter sauce
:18:50. > :18:53.and a pint of cool bitter.
:18:53. > :18:57.Nobody describes beer better than Thomas Hardy when he wrote,
:18:57. > :19:07."It was the most beautiful colour that the eye of an artist in beer could desire.
:19:07. > :19:10.This is my old school, Uppingham. Spent a large part of my life here,
:19:10. > :19:13.and it is important in this culinary tour because although- the school food wasn't brilliant,
:19:13. > :19:19.there was a place called the Buttery where we used to go and have, um...cream slices,
:19:19. > :19:25.and the baker, called Sandy, was just inspired.
:19:25. > :19:27.I think really my love of pastry came from those cream slices -
:19:28. > :19:31.mille feuille, made with fresh cream, not pastry cream
:19:31. > :19:35.and lovely strawberry jam and that sort of white icing top.
:19:35. > :19:42.He just used to make them fresh every day and I have never ever tasted better in all my life.
:19:42. > :19:44.My old school is not very far from Leicester,
:19:44. > :19:49.and on the way there is a farm with- the charming name of Seldom Seen,
:19:49. > :19:50.I imagine because it's down in a little valley.
:19:50. > :19:58.And there, Claire Simington rears geese organically.
:19:58. > :20:00.Well, Claire, it does the heart good to see all these geese outside.
:20:00. > :20:04.Yes. Because they are such happy, intelligent-looking creatures...
:20:04. > :20:06.They are, it's nice to say, properly free range.
:20:06. > :20:11.They've got all of this, they are out all day, they come in at night,
:20:11. > :20:15.they are fed on own home-grown corn, they are a proper free-range bird.
:20:16. > :20:18.Usually, when people say "free-range",
:20:18. > :20:23.it means it sticks its head out of the coop. This is the real thing.
:20:23. > :20:33.Happy birds or happy animals are going to produce what we want, which is taste.
:20:33. > :20:33.
:20:33. > :20:34.Do the traditional McCoy. As friends used to say,
:20:34. > :20:36."The goose is too much for one, but not quite enough for two."
:20:36. > :20:38.I don't think he tried Claire's geese!
:20:38. > :20:40.That was such a nice farm, Claire Simington's, that little hill with that flock of geese all over it.
:20:40. > :20:44.It was like a child's drawing.
:20:44. > :20:49.I'm going to go through the whole business of roasting a goose and the accompaniments in great detail
:20:49. > :20:57.because the details matter so much.- First of all,
:20:57. > :21:00.I make a good sage and onion stuffing.
:21:00. > :21:03.The secret of a good sage and onion- stuffing to me is the onion
:21:03. > :21:07.and frying the onion first of all -- but not any old fat,
:21:07. > :21:12.of course it's got to be goose fat.
:21:12. > :21:13.Throw in a couple of chopped onions
:21:13. > :21:15.and when they soften, add them to a bowl of fresh breadcrumbs,
:21:15. > :21:18.then add lots of chopped parsley,
:21:18. > :21:22.followed by an equal amount of chopped sage, the zest of a lemon
:21:22. > :21:25.and an egg to bind it together.
:21:25. > :21:29.Then season it with salt and freshly ground black pepper.
:21:29. > :21:33.If you find it's not binding together, use a second egg.
:21:33. > :21:35.Rather disconcertingly, the director suggested
:21:35. > :21:40.using a well-known brand of stuffing at this stage,
:21:40. > :21:46.because he and the crew wanted to go off to the pub, but I think he was missing the point...or pint.
:21:47. > :21:52.So the goose goes on the trivet that sits on the roasting tin
:21:52. > :21:58.and that goes into an oven at about 180 degrees centigrade.
:21:58. > :22:03.In this case, a 5-6 kilo goose will take about 2-2� hours,
:22:03. > :22:07.so you have got plenty of time to do everything else.
:22:07. > :22:12.The next thing to make is the gravy- and I start with the giblet stock.
:22:12. > :22:17.Fry dry-cured bacon in goose fat, add the giblets and vegetables -
:22:17. > :22:22.onions, celery and carrot, brown that altogether.
:22:22. > :22:26.Now the giblets - don't throw them away, they make excellent stock.
:22:26. > :22:29.A couple of pints of water,
:22:29. > :22:33.some peppercorns and some bay leaves.
:22:33. > :22:38.Leave that to simmer for all the time it takes to roast the goose.
:22:38. > :22:43.Next, parboil the potatoes for about seven minutes,
:22:43. > :22:47.then do the apple sauce. Don't use cooking apples,
:22:47. > :22:50.use dessert apples, particularly Cox's Orange Pippin,
:22:50. > :22:53.because they're very floury when cooked
:22:53. > :22:57.and you can break them up with a spoon.
:22:57. > :22:59.All I add to apple sauce is water
:23:00. > :23:03.because it needs to be clean and acidic -
:23:03. > :23:08.a perfect antidote, if you like, to the fattiness of the goose.
:23:08. > :23:12.To make the roast potatoes, I like to shake them in the pan first,
:23:12. > :23:16.so the edges are all nice and sandy.
:23:16. > :23:21.I put them in the roasting tray under the goose which has been in for about an hour.
:23:21. > :23:31.The potatoes will stay there until the goose is cooked and now I wait.
:23:31. > :23:37.After about another hour the goose is ready, cover it to keep warm
:23:37. > :23:39.and leave it to rest.
:23:39. > :23:42.Now serve up those potatoes
:23:42. > :23:46.and they really are so much lighter- than when cooked in dripping or oil.
:23:46. > :23:50.And now it's time to make the gravy.
:23:50. > :23:54.The stock has really reduced and use it to deglaze the pan,
:23:54. > :23:59.shifting the caramelised bits on the bottom. ..Now it's time to carve.
:23:59. > :24:03.Look at that beautiful, dark sweet meat.
:24:03. > :24:07.The juice is running from it and the crisp fat built up
:24:07. > :24:10.during the bird's slow maturing process.
:24:10. > :24:14.I always think it tastes like brisket of beef,
:24:14. > :24:17.but finer and more tender
:24:17. > :24:23.and it goes so well with a good Bordeaux like a Pomerol.
:24:23. > :24:28.The thing about these roasts is they are the essence of British cooking.
:24:28. > :24:33.Unlike many other dishes, they never go out of fashion...thank goodness.
:24:33. > :24:43.It's a lovely part of the world up here, a nice RURAL part of the world
:24:43. > :24:43.
:24:43. > :24:43.It
:24:43. > :24:44.It is
:24:44. > :24:49.It is well
:24:49. > :24:55.It is well worth trying as an alternative Sunday lunch. I have
:24:55. > :24:59.other ideas on my Best Bite Show. Here on BBC One, right now I have a
:24:59. > :25:03.master class for you. It is not fish at this point because I am
:25:03. > :25:06.going to use this. A lot of people have writ no-one about knives. So
:25:06. > :25:10.we have a selection here. The most important thing, as a chef, when
:25:10. > :25:14.you look at knives is not the knife itself but the handle. What you
:25:14. > :25:19.need to is grab hold of the knife. If it is uncomfortable in your hand
:25:19. > :25:23.like this, put it down, don't buy it. If you can try it, even better.
:25:23. > :25:31.When it comes to the handle you have the old ones which are riveted.
:25:31. > :25:36.So you have to be careful putting these in the dishwasher. If you
:25:36. > :25:39.fillet fish with this it will slip out of your hands. Because I have
:25:39. > :25:44.large hands I use a larger handle. Because of that I can grip it
:25:44. > :25:49.better. It is all to do with price. Some knives go from a fiver right
:25:49. > :25:56.up to some knives �1,000, just for one knife. It depends what you can
:25:56. > :26:00.buy. When it comes to buying them, try not to buy them up all at once,
:26:00. > :26:06.build up a selection. You would rather have two or three good ones.
:26:06. > :26:13.I would go for an eight inch cook's knife, look that. Check the handle,
:26:13. > :26:17.see what you like. An eight-inch cook's knife. I would go for a
:26:17. > :26:21.Japanese-style knife. I know Cyrus you like this one. A lot of chefs
:26:21. > :26:25.would use this one as well. That would be part of my two. Then I
:26:25. > :26:30.would go for a small knife. That is really the basic three you would
:26:30. > :26:36.need. Then the more advanced you get and the better cook you become,
:26:36. > :26:42.then you can add to the collection by getting one of these. This is a
:26:42. > :26:46.filleting knife. The blade of this bends, which allows you to get
:26:46. > :26:49.inside the fillet to ease it away from the bone. This is a boning
:26:49. > :26:54.knife, used for meat. It is the only one you use this way up,
:26:54. > :27:00.instead of this way. It is much heavier than a standard knife. You
:27:00. > :27:05.have a good grip to it. It gets in the joints and enables you to take
:27:05. > :27:10.the bones out. Then we have this one, which is called a little
:27:11. > :27:15.paring knife, it is great to pale things, but this is a turning knife
:27:15. > :27:21.as well. I have not done this since I was at college. You actually
:27:21. > :27:26.shape these into barrel shapes. The curve of the blade makes it easier.
:27:26. > :27:30.It is easier to do it with a knife like this - it is a turning knife.
:27:30. > :27:36.These are little turned vegetables. Use these for stocks and bits and
:27:36. > :27:40.pieces. If you buy this and that, you have the best of both worlds.
:27:40. > :27:44.You need to sharpen them. This is a standard steel here. You have the
:27:44. > :27:50.lines in it, which is made out of metal T one I would go for which
:27:51. > :27:55.does not cost any more, these are diamond-edged steels. You have dust
:27:55. > :27:59.on it. As you sharpen it, because of the resistance there, it
:27:59. > :28:08.sharpens the knife quicker. After knife years throw it away. You need
:28:08. > :28:11.a new one. Diamond-edged steal. Always wash these knives by hand,
:28:11. > :28:17.particularly with the wooden handles. More importantly keep the
:28:17. > :28:21.box. If you throw all that lot into a drawer, back and forth, it will
:28:21. > :28:27.blunt the knives. Make sure you keep them in the boxes like this. I
:28:27. > :28:37.will do a classic sauce, a filleted bit of brill, for you cooked in
:28:37. > :28:46.
:28:46. > :28:52.There are two on a flat fish. You can keep the roe on this. I know
:28:52. > :28:59.Cyrus would use this. A nice sauce vierge. You wanted to be an actor
:28:59. > :29:05.when you were eight. Wow! You went to the same sort of acting
:29:06. > :29:10.school as Ray Winstone. I went to a drama club, based in North London.
:29:10. > :29:14.It is not there any more. Loads of great people came from there. It is
:29:14. > :29:19.the sort of place which gave kids like me, from council estates, an
:29:19. > :29:26.opportunity to go somewhere and have a go. When I started it was
:29:26. > :29:31.50p a lesson. You really needed somewhere like that I was a big
:29:31. > :29:36.show off. I would run around and my mum needed me to go somewhere. My
:29:36. > :29:41.mum took me to Scouts. There was a community centre. I remember
:29:41. > :29:46.looking in the window and saw all these kids with shorts and a little
:29:46. > :29:52.neck tie, I went, "Mum, I'm not wearing that." She found me
:29:52. > :29:56.somewhere else to go, and that was drama. Weren't you in Desmonds?
:29:56. > :30:01.did that when I was eight. I was only at drama group for about a
:30:01. > :30:06.month before I got my first gig. Straight after that I did Fry and
:30:06. > :30:10.Laurie. Someone found the clip online. It is a sketch with a bunch
:30:10. > :30:15.of kids playing football. They are there and I am the only kid that
:30:15. > :30:21.has lines in the sequence. My ears are the same size and my haircut is
:30:21. > :30:27.awful. It was amazing to watch it. They are both amazing. They are
:30:27. > :30:30.legends. You know? It is a lerveing curve for the presenting thing --
:30:30. > :30:36.learning curve for the presenting thing you are doing? It is
:30:36. > :30:40.something I will do. I always do both. They use different parts tve
:30:40. > :30:44.brain. They are both as -- parents of the brain. They are both as
:30:44. > :30:49.interesting to me. In the past I have done lots of acting gigs which
:30:49. > :30:53.have made me feel as excited as getting something as big as The
:30:53. > :30:58.Voice. You don't get any bigger show than that, do you, on a
:30:58. > :31:02.Saturday night? It is amazing. I think the reaction to it has
:31:02. > :31:07.surprised us. When you pre-record a chunk of it, you forget anyone else
:31:07. > :31:11.is going to see it. It is like your baby. You are in the studio
:31:11. > :31:17.together and the minute it is out there and people see it, it is
:31:18. > :31:23.really exciting. The reaction has been fantastic. It is totally
:31:23. > :31:28.unique in the way - the initial concept. A lot of music - I know we
:31:28. > :31:33.mentioned this - you have your own radio show, you are surrounded by
:31:33. > :31:39.the music industry. You must see it is to do with the package and who
:31:39. > :31:48.you are. Traditionally it wasn't. Here in the UK we had a lot of ugly
:31:48. > :31:52.pop stars. Who would have thought Jimmy Nell would have a pop song.
:31:52. > :31:56.People liked music for music for a time. Obviously trends change. The
:31:56. > :32:01.fact that things are so digital now and kids are downloading songs
:32:01. > :32:04.because they have heard it on an advert or because their mates
:32:04. > :32:10.recommended something on YouTube. People are getting into music
:32:10. > :32:15.because of how good it is and how good it sound. I think the show
:32:15. > :32:20.fits in with that mentality. When did you start to do the radio show?
:32:20. > :32:27.I was on pirate for a few years as a teenager. I got tired of running
:32:27. > :32:32.away from the police, then I went to One Extra, which was a music
:32:32. > :32:36.station for black music. We launched it way back in 2002, I
:32:36. > :32:41.think. There is a horrible, horrible picture - it is Radio
:32:41. > :32:48.One's sister station. There is an awful picture of the launch DJs. I
:32:48. > :32:54.have the world's worst moustache. I am 18 and have no idea of how awful
:32:54. > :32:59.I look in the outfit I am wearing. I have to walk past that picture
:32:59. > :33:03.every day in Radio One! Thanks guys! You have the show on a
:33:03. > :33:06.Saturday as well as The Voice and then the chart show on a Sunday.
:33:06. > :33:13.The Voice on Saturday, the chart on Sunday and the chart is phenomenal.
:33:13. > :33:21.It has changed a lot recently. We have just got visual. I remember
:33:21. > :33:29.watching or listening my sister press the pause button, picking it
:33:29. > :33:33.up when the DJ started again. you are 12 or 13 you are not making
:33:33. > :33:38.pause and record tapes any more. This show feels as if we have found
:33:38. > :33:43.the new play and record with the video thing. You have so many kids
:33:43. > :33:47.listening to the radio while on Twitter, on Facebook, whatever. Now
:33:47. > :33:52.you can watch the final hour as a video show. We have tonnes of
:33:52. > :33:57.cameras in the studio. Every song I play I play the music video as well.
:33:58. > :34:03.If you are watching while it is online, every Sunday, 4pm-7pm on
:34:03. > :34:08.BBC One. If you are watching online you can actually see what happens
:34:08. > :34:14.in the studio and watch the videos too, which is a very different
:34:14. > :34:20.concept. It is a radio show, but a video show too. We look forward to
:34:20. > :34:26.The Voice. I did The Voiceover for it yesterday. It is really exciting.
:34:26. > :34:33.What I like about it - you have people who used to be known and now
:34:33. > :34:41.go on there and don't even go through? You had Shane from Five,
:34:41. > :34:46.who I have interviewed for many times. I interviewed him when he
:34:46. > :34:54.was first signed... Oh, my, that looks brilliant - you have thrown
:34:54. > :35:00.me. I have interviewed many over the years. He is one of those who
:35:00. > :35:05.you interview on their way up. They disappear. To have him back and do
:35:05. > :35:14.so well was great. It puts everything on a level playing field.
:35:14. > :35:23.It is how good you are and not their history. Dive into that. That
:35:24. > :35:29.is the vierge, we have tarragon, dil - dive in. Before I start, can
:35:29. > :35:33.we make sure this lot don't dive in as well? No butter in here. I have
:35:33. > :35:39.cooked the brill, literally pan- fried for no more than a few
:35:39. > :35:44.minutes. Garlic, shallots, lemon oil and lemon juice. A classic
:35:44. > :35:49.sauce. Happy with that? Yes. Very good. If there is a cooking skill
:35:49. > :35:56.you would like me to demonstrate or you have a great tip, drop us a
:35:56. > :36:01.line. Get all the details via our website, bbc.co.uk/saturdaykitchen.
:36:01. > :36:09.What will we cook for Reggie at the end of the show?
:36:09. > :36:15.Fish, served with home-made mushy peas, a wedge of lemon and that
:36:15. > :36:20.bread and butter, white bread and butter. We need crusty bread.
:36:20. > :36:26.could face hell - duck breast, making sure the skin is nice and
:36:26. > :36:30.crispy, served with orange, caramel sauce, served with vinegar and
:36:30. > :36:36.courgettes on the side. You have to wait until the end of
:36:36. > :36:41.the show to see the final result. Right, time for more action from
:36:41. > :36:50.Celebrity MasterChef. There are four new hopefuls. Their first task
:36:50. > :36:54.is to take one of the skill tests. This is the skills test, it's the
:36:54. > :36:56.They have ten minutes to cook us an escalope of pork,
:36:56. > :36:59.which is then breaded and pan-fried.
:36:59. > :37:01.Oil in the pan.
:37:01. > :37:04.Now we take that piece of pork between two bits of plastic
:37:04. > :37:06.so it doesn't stick to anything.
:37:07. > :37:11.And then gently go around and around and around in a circle.
:37:11. > :37:16.And now we have this piece of pork all bashed up, perfect.
:37:16. > :37:17.They're not going to know how to do this.
:37:17. > :37:23.Next we're going to make thebreading. Egg and milk mix together.- Flour. And breadcrumbs.
:37:23. > :37:25.Take our piece of escalope,
:37:25. > :37:29.and pat it gently, first into our flour.
:37:29. > :37:32.And then dip it into our egg.
:37:32. > :37:36.And then let the excess egg come off, so it's not too thick.
:37:36. > :37:38.Then a couple of times in here.
:37:38. > :37:41.And really press downthose breadcrumbs around the outside.
:37:41. > :37:45.The flour and the breadcrumb, the order of that may confuse them.
:37:45. > :37:48.So now, to test our oil.
:37:48. > :37:51.If the oil is not hot enough, the oil will soak into the breadcrumbs
:37:51. > :37:53.and you end up with a greasy escalope.
:37:53. > :37:56.If it goes in there and it's too hot, it will burn on the outside
:37:56. > :38:01.and it won't cook on the inside.
:38:01. > :38:02.Yum.
:38:02. > :38:04.A couple of minutes now, and that's all it will need.
:38:05. > :38:11.The edge is now starting to turn brown.
:38:11. > :38:12.This is tough, because they can't see the meat,
:38:13. > :38:15.so it's not easy to tell when it's cooked.
:38:15. > :38:18.If the oil's the right temperature, the breadcrumbs will tell you
:38:18. > :38:21.the meat's cooked because it's a lovely, thin piece of meat.
:38:21. > :38:27.And we are done.
:38:27. > :38:32.Mm.
:38:32. > :38:37.Come on, let's get the first one in.
:38:37. > :38:47.First up is interior designer turned TV presenter Colin McAllister,
:38:47. > :38:47.
:38:47. > :38:49.Colin, we would like you, please, to make an escalope of pork.
:38:49. > :38:54.Coat it with breadcrumbs. And pan-fry it within ten minutes.
:38:54. > :39:01.Within ten minutes. OK, let's go.
:39:01. > :39:03.We really only want one escalope of pork, Colin.
:39:03. > :39:10.And if you don't know what an escalope is?
:39:10. > :39:12.I've never done this before.
:39:12. > :39:20.You've had three minutes, Colin. Seven left.
:39:20. > :39:29.You've got five minutes left.
:39:29. > :39:31.You've got just under two minutes now.
:39:31. > :39:33.Only two minutes. OK.
:39:33. > :39:35.I'm worried about how cooked that is.
:39:35. > :39:40.I don't have any time.
:39:40. > :39:40.Done?
:39:40. > :39:45.Done.
:39:45. > :39:46.Colin. A shaky start for you.
:39:47. > :39:49.Yes, indeed.
:39:49. > :39:51.Your heat was too high.
:39:51. > :39:51.OK.
:39:51. > :40:00.And you don't have enough oil in your pan.
:40:00. > :40:09.That burnt flavour means the whole thing is quite acrid.
:40:09. > :40:11.What pleases me is that you didn't completely lose your nerve.
:40:11. > :40:12.Big mistake, you recovered it,
:40:12. > :40:18.and, as a true showman, the show went on.
:40:18. > :40:20.Sharon Maugham has been an actress for over 40 years.
:40:20. > :40:21.But the only time she's been seen in the kitchen
:40:21. > :40:31.was in a series of iconic instant coffee ads from the '80s.
:40:31. > :40:32.Sharon, this is your first test.
:40:32. > :40:42.You have just ten minutes. Let's go.
:40:42. > :40:57.
:40:57. > :41:03.Four minutes gone. Six minutes left.
:41:03. > :41:09.I should have made it thinner. You should have made it thinner. I tend to agree with you.
:41:09. > :41:18.Ugh.
:41:18. > :41:19.SHE GIGGLES
:41:19. > :41:23.OK.
:41:23. > :41:25.It's a really thick piece of pork.
:41:25. > :41:27.Which means that you are likely to burn the breadcrumbs on the outside
:41:27. > :41:37.before you cook the meat through in the middle.
:41:37. > :41:39.
:41:39. > :41:41.Sharon, you completed the task under the time.
:41:41. > :41:42.Probably not with the finesse,
:41:42. > :41:49.but under the pressure of MasterChef- we've got something on a plate.
:41:50. > :41:51.Former estate agent Justin Ryan's passion for cooking
:41:51. > :42:00.came from seeing his mum throw lavish dinner parties.
:42:00. > :42:10.Escalope of pork, pan-fried, ten minutes.
:42:10. > :42:11.
:42:11. > :42:21.You've got six minutes left.
:42:21. > :42:26.
:42:26. > :42:29.Gentlemen, it's a work in progress.
:42:29. > :42:30.You've got two minutes, my friend.
:42:30. > :42:32.Two minutes left? Yeah.
:42:32. > :42:37.You're kidding!
:42:37. > :42:38.30 seconds left.
:42:38. > :42:38.OK.
:42:38. > :42:44.This is the Scottish way, have I mentioned that?
:42:45. > :42:54.Breaded escalope of... pork.
:42:55. > :42:57.
:42:57. > :42:59.I don't know where to start. I watched in amazement
:42:59. > :43:01.The meat's tougher than it should be because it's not bashed thin.
:43:01. > :43:03.There's no crisp on the outside, which should be the breadcrumbs.
:43:03. > :43:13.But actually it's cooked through. OK. It's cooked through.
:43:13. > :43:13.
:43:13. > :43:15.It should be lovely and tender inside,
:43:15. > :43:16.it should be crispy on the outside. It's not.
:43:16. > :43:23.We expected something, we didn't quite get it.
:43:23. > :43:25.Finally, it's former Supergrass drummer Danny Goffey,
:43:25. > :43:26.who took domestic science at school,
:43:27. > :43:33.and is the main cook in his household of four kids.
:43:33. > :43:36.Danny, this is your first task,and you have ten minutes to do it in.
:43:36. > :43:41.OK.
:43:41. > :43:44.Maybe it's just flattened. I've never done this before.
:43:44. > :43:54.Bash us out a tune, Danny!
:43:54. > :44:13.
:44:13. > :44:18.Last 30 seconds. OK.
:44:18. > :44:22.All right.
:44:22. > :44:23.This is breadcrumbs.
:44:23. > :44:24.Those breadcrumbs, in a cold pan with oil,
:44:24. > :44:26.will soak up the oil like a sponge.
:44:26. > :44:29.So one side, we've got soggy breadcrumbs,
:44:29. > :44:39.the other side, dried breadcrumbs which are starting to burn. Uh-huh.
:44:39. > :44:39.
:44:39. > :44:40.There is crunch to some of the breadcrumb, not all of it.
:44:40. > :44:43.The meat is lovely and tender inside.
:44:43. > :44:48.It's not bad.
:44:48. > :44:52.That's all right.
:44:52. > :45:02.Thank you very much.
:45:02. > :45:05.
:45:05. > :45:05.D
:45:05. > :45:06.D you
:45:06. > :45:10.D you can
:45:10. > :45:14.D you can see how they get on when they cook up a pasta challenge.
:45:14. > :45:20.Still to come: Keith Floyd is charming the ladies of summer set.
:45:20. > :45:24.He has taken over a small,, local kitchen to cook a rabbit stew with
:45:24. > :45:34.a female chef. Cyrus's pie might have been got
:45:34. > :45:37.
:45:37. > :45:43.enough for royalty this week, what will the week her Maj-egg-sty make
:45:43. > :45:48.of his? Will Reggie face food heaven or food hell?
:45:48. > :45:55.Right, next up is a man who has finished cooking for none other
:45:55. > :46:02.than Her Majesty the Queen. He is about to cook for us a similar dish.
:46:02. > :46:08.A busy week for you? Extremely busy. Then you are off to Dubai? Straight
:46:08. > :46:18.off to Dubai. We have this lovely piece of lamb and we are going to
:46:18. > :46:18.
:46:18. > :46:24.at spending a few hours of your weekend on that, if you really want
:46:24. > :46:30.to get it nice and done. This uses shoulder. It is a twist on
:46:30. > :46:38.shepherd's pie. It is best with shoulder. Leg is just as good.
:46:38. > :46:44.Shoulder really 236s it -- gives it the intensity of flavour. Oh, you
:46:44. > :46:51.have the onions done. I have a couple of sticks of sin mon and the
:46:51. > :46:56.card mon that goes in, you must -- car dough mon, that goes in. You
:46:56. > :47:00.have to make sure it doesn't splatter in your face. Would you
:47:00. > :47:04.always use heards, the spices whole rather than dried? In this case,
:47:04. > :47:09.the spices have to go in whole and the whole wrd is to get the flavour
:47:09. > :47:19.of the spices out. -- idea is to get the flavour of
:47:19. > :47:27.
:47:27. > :47:31.the spices out. In the mean time, let me grab a knife.
:47:31. > :47:40.Ginger and garlic. Most things would have garlic and ginger in
:47:40. > :47:48.them. Especially lamb. Comes up nice with ginger and garlic. Some
:47:48. > :47:53.koors chopping. -- coarse chopping. If you look at country captain and
:47:53. > :48:03.if you look at different recipes of country captain, some have chicken,
:48:03. > :48:11.
:48:11. > :48:21.some have something else. We have ginger and garlic. In will go the
:48:21. > :48:29.coriander. I will grind them a bit.
:48:29. > :48:39.That much in will not grind very well. I said you have been busy
:48:39. > :48:44.this week, but you have been busy the entire year because you set up
:48:44. > :48:50.the restaurant, Mr Todiwala? Yes, at Terminal 5. Yes, that kept us
:48:50. > :48:57.busy. What is this about an elephant inside it? It's called Roy.
:48:57. > :49:03.A friend of ours found an elephant. It came about 200 years ago. It was
:49:03. > :49:07.lying in a back yard in somebody's house. We were looking for an
:49:07. > :49:16.elephant made with gadgets, springs and wheels, all that sort of stuff.
:49:16. > :49:20.We had found one in India. He had this wooden one, he said it is old,
:49:20. > :49:27.looks majestic. So we named it after him. We didn't know what to
:49:27. > :49:33.call it. It is the most photographed thing in the
:49:33. > :49:39.restaurant. It is nearly life-size? It is nearly. It is a gaming
:49:39. > :49:48.elephant, actually. There is a ball in the trunk, which is because it
:49:48. > :49:56.was used for playing polo with elephants. Of course it was!
:49:56. > :50:02.So you cook the onions. They need to go brown a bit. After the onions
:50:02. > :50:06.I will put the lamb back on it. Seasoning, back into the oven. 140
:50:07. > :50:12.degrees Celsius for a couple of hours. Chopped tomatoes would
:50:12. > :50:17.normally go in when the lamb is three-quarters cooked. We believe
:50:17. > :50:23.if you cook them in onion, the acidity tightens the protein and
:50:23. > :50:33.the muscles don't relax. We do it later. Stalks on or off? You can do
:50:33. > :50:36.
:50:36. > :50:41.what you like, Sir. If Theo is here we ought to keep him happy. How did
:50:41. > :50:47.you end up doing this for the Royal Family? A year, a year and a half
:50:47. > :50:56.ago, I was - sorry, this is nearly done. I will put the lamb back on
:50:56. > :51:02.it. OK? I'll give it a cover. We'll put that into the oven, Sir.
:51:02. > :51:09.Do you want me to pop it in? If you don't mind - I have a bad shoulder.
:51:09. > :51:16.Any old excuse! I do have a bad shoulder. So, I was
:51:16. > :51:22.approached about a year and a bit ago, so when the palace decided
:51:22. > :51:29.that Her Majesty's tour has to go to some of the boroughs of London
:51:29. > :51:35.and the message went through to the office and being her deputy
:51:35. > :51:45.lieutenant. You are? You didn't know that? No. I'll pull my rank on
:51:45. > :51:49.you later. I know you are an OBE... Which don't you have? The KBE. I
:51:49. > :51:59.have the others And a deputy Lieutenant. And a deputy Lieutenant,
:51:59. > :52:02.
:52:02. > :52:07.Sir. It is a good achievement. you mind mind chopping the cumin
:52:07. > :52:13.with some butter and some egg. I'll chop this up, in the meanwhile.
:52:13. > :52:18.I'll get my sauce cooking up. have the thing in Dubai, but you
:52:18. > :52:23.have set up this hospitality guild, something you are passionate about
:52:23. > :52:29.is the training of chefs as well. Absolutely and young people. We
:52:29. > :52:35.need more home-grown talent. Loads of kids from various backgrounds.
:52:35. > :52:39.We can train them in Asian and/orryenal cooking. And the guild,
:52:39. > :52:44.hopefully we'll have lots of back from the Government to ensure it
:52:44. > :52:49.continues, so we can train more young people, teach them more about
:52:49. > :52:58.our cooking, so there is more scope for them to grow.
:52:58. > :53:03.So you dice up the meat. This is why the shoulder is important.
:53:03. > :53:08.There we go. Nice and clean - if I had a dog it would go down on the
:53:08. > :53:14.floor! We have the mash here. You have the
:53:14. > :53:23.cumin I chopped up. Yes, Sir. And our meat is ready. Whole legs in
:53:23. > :53:30.there as well. Frpblgtsdz waste not, want -- Waste not, want not, this
:53:30. > :53:36.is India. It doesn't come out as good of course, but once it goes in
:53:36. > :53:40.the oven, with the covering, it looks as good as you want it to.
:53:40. > :53:45.Studio recipes, including this one are on our website. Go to
:53:45. > :53:52.bbc.co.uk/saturdaykitchen. You can find dishes from our previous shows
:53:52. > :54:02.on bbc.co.uk/recipes. I will show recipes over the year... And of
:54:02. > :54:03.
:54:03. > :54:10.course a new edition of our Best Bites Show, 10am on Sunday.
:54:10. > :54:20.I've kept the stalks - it is a salad for Theo.
:54:20. > :54:21.
:54:22. > :54:29.Fantastic. You want to try some? shall wait. It is really, really
:54:29. > :54:35.nice. Thank you, Sir. You've done a good job. Two hours. Here's one I
:54:35. > :54:41.did earlier. Particularly I lamb - you are keen on one breed. The more
:54:41. > :54:45.we use of it, the more people know of it, the more we save. We save an
:54:45. > :54:49.entire community of crofters. So the whole reason why I do it is to
:54:49. > :54:55.make sure that this community never has to die.
:54:55. > :55:03.This is up in the Shetlands? In the Orkney islands.
:55:03. > :55:10.It is of course a sheep, but it is a 5,000-year-old species. One which
:55:10. > :55:17.has not been crossed over the years. It is amazing. Don't use that, so
:55:17. > :55:23.we use that. Sound good. It is amazing. If you
:55:23. > :55:31.go up there I have never seen sheep jump into the sea. These sheep,
:55:31. > :55:36.they actually jump into the sea, fighting for kel p and seaweed.
:55:36. > :55:44.would if you had your chef's jacket on as well. I could not catch a
:55:44. > :55:52.single one. They are so agile, you cannot get hold of them. OK, so
:55:52. > :55:57.that is our beautiful mash. Have you tried Rudolph potatoes? They
:55:57. > :56:03.are brilliant. Has he been drinking that wine? It is red in colour,
:56:03. > :56:07.like the reindeer. How long for? the oven to get a lovely little
:56:08. > :56:13.colour on it. Like this one, Sir. Brilliant. Perfect.
:56:13. > :56:19.My plate is here. Are we giving any sliced bread with butter? No, that
:56:19. > :56:25.comes later. That argument all comes later.
:56:25. > :56:31.Look at that! Looks hot. It is hot. You know what, I would.... Look at
:56:31. > :56:38.that, look at that! Lovely lamb there. Sizzling hot. I would
:56:38. > :56:48.ideally have bread and butter too. Peas. That is what you want.
:56:48. > :57:01.
:57:01. > :57:11.Country captain. Simple as that. This will be really hot. Can you
:57:11. > :57:19.share? How is this happening? I thought I was supposed to be your
:57:19. > :57:25.guest. Is this where I burn my mouth on live television? Brilliant.
:57:25. > :57:33.Just nod. Very good. Lovely. That's the best part here.
:57:33. > :57:43.Lovely. Let's go back to Salisbury to see what Peter Richards will get
:57:43. > :57:52.
:57:52. > :57:56.to go with this right royal Cyrus is brilliant at giving
:57:56. > :58:01.traditional dishes an inspired twist. If this were a classic
:58:01. > :58:10.shepherd's pie you could go for a traditional red from France or
:58:10. > :58:17.Spain. Something like this Cote Du ron. We need something with more
:58:17. > :58:24.generosity and up-front fruit, so it can stand up to the flavours.
:58:24. > :58:29.There is one variety which springs to mind - it is Chile and stand
:58:29. > :58:34.forward the wonderful people with this outstanding value red.
:58:34. > :58:40.The great news when it comes to matching wines to a dish like this
:58:40. > :58:45.is you can go cheap and cheerful, because you don't want anything too
:58:45. > :58:54.full bodied or flavoured because that will clash with the spice.
:58:54. > :58:59.This has beautiful smells of plums - it will not get lost. It is juicy,
:58:59. > :59:04.soft and refreshing. That is what we need to pick up on the savoury
:59:04. > :59:08.richness of the meat and the fragrance of the spice and the
:59:08. > :59:12.juiciness of the tomato and that touch of spinach. So, Cyrus, it is
:59:12. > :59:19.a brilliant, original take on a classic dish. Here is a bargain of
:59:19. > :59:25.a red wine to go with it. It is. It is fantastic. Under �5.
:59:25. > :59:29.Full of body as well. Still light, so it goes nice with a heavy meat
:59:29. > :59:34.like that. We ought to stop biging up these wines - they will be as
:59:34. > :59:39.rare as petrol! It is spot-on. Lovely fruit. That
:59:39. > :59:45.spice - it is delicious. The spice goes well with the lamb.
:59:45. > :59:49.Happy with that? Love it. It is great. I am trying my hardest not
:59:49. > :59:55.to scoff on telly. My mum will be annoyed.
:59:55. > :00:00.Let aets get back to celebrity mast -- let's get back to Celebrity
:00:00. > :00:10.MasterChef. They will be split into two teams. I have been mugged!
:00:10. > :00:34.
:00:34. > :00:42.These plates must be ready in one hour.
:00:42. > :00:48.Let's cook. Each team has to invent a pasta
:00:49. > :00:58.dish, from ingredients which include a range of pasta, muscles,
:00:59. > :01:03.
:01:03. > :01:13.tomatoes, pancetta, mushrooms and a that are
:01:13. > :01:17.- Really? As what? - These capers taste really nice.
:01:17. > :01:20.- I don't think that's a problem. - I'm allergic to shellfish.
:01:20. > :01:27.If you're allergic, is it right to cook it? If you can't taste it, you can't have an opinion. OK.
:01:27. > :01:35.- Sorry. - We can do something else, then.
:01:35. > :01:37.Seven minutes gone.
:01:37. > :01:47.Sharon's team-mate is former Supergrass drummer Danny Goffey
:01:47. > :01:50.
:01:50. > :01:54.You two spent quite a bit of time working out what to cook for us. What is the dish, Danny?
:01:54. > :01:57.- We've got Sharon's meatballs! - We're doing a pasta
:01:57. > :02:07.with lamb and beef meatballs in a tomato sauce.
:02:07. > :02:07.
:02:07. > :02:17.On the second team is TV presenter Justin Ryan, who made a bad first impression.
:02:17. > :02:18.
:02:18. > :02:28.Working with Justin is presenting partner Colin McAllister,
:02:28. > :02:28.
:02:28. > :02:32.Colin and Justin, you guys are assembling. We are assembling.
:02:32. > :02:36.What are you cooking for us? A cross between moussaka and lasagne.
:02:36. > :02:39.We've got some sausage in there, mushrooms, loads of pasta,
:02:39. > :02:42.aubergines and then the final dose of cream
:02:42. > :02:52.and lots of cheese. And breadcrumbs.
:02:52. > :02:56.
:02:56. > :02:59.Can I just say you've only got 15 minutes left? 15 minutes.
:02:59. > :03:09.- I think it's... - Shall we do Lady and The Tramp?
:03:09. > :03:11.
:03:11. > :03:19.You've got 10 minutes left and that means plated as well.
:03:19. > :03:22.Last two minutes! You're going to have to shift!
:03:22. > :03:32.Are we cooked? Oh, God...
:03:32. > :03:39.
:03:39. > :03:41.How many fingers and thumbs have you got? How many's here? Count them.
:03:41. > :03:50.Where's the other plate? There. Look. 10 seconds left.
:03:50. > :03:53.That's it. Step away from your bench. Your time's up. That was good. That was really stressful.
:03:54. > :04:03.It was so stressful!
:04:04. > :04:09.
:04:09. > :04:14.Danny and Sharon have made ten plates of spaghetti, topped with lamb and beef meatballs
:04:14. > :04:19.in a cherry tomato and basil sauce.
:04:19. > :04:22.I think you work very well together, I do. And your idea was sound.
:04:22. > :04:28.I do have one issue - there isn't enough sauce.
:04:28. > :04:38.And pasta sauce does not sit on top- of pasta, it gets mixed together.
:04:38. > :04:39.
:04:39. > :04:44.Your pasta still has a little bit of firmness. I like that. Good.
:04:44. > :04:49.It's cooked well. Everything is cooked well. And your tomato sauce is sweet and nice.
:04:49. > :04:54.It needs more flavour. There's a little hint of spice, but it needs more.
:04:54. > :05:03.- Oh, dear... - I know. It's scary.
:05:04. > :05:08.You both obviously have a really good palate. That sauce is- really tasty. The concept is good
:05:08. > :05:17.because there is the variation. They're going a little bit dry, but, on the whole, not a bad job.
:05:17. > :05:20.Colin and Justin's dish is a Mediterranean pasta bake
:05:20. > :05:23.topped with pine nuts, parmesan and capers,
:05:23. > :05:28.accompanied by a rocket and tomato salad.
:05:28. > :05:32.Inside we have lamb sausage, beef, mushrooms, aubergines,
:05:32. > :05:38.cheese, pasta, salt, pepper, milk. And bacon lardons.
:05:38. > :05:43.Bacon lardons! Brilliant. Then we've got scattered pine nuts and capers
:05:43. > :05:53.and tomatoes and olives. We're up to 15 ingredients in one bowl.
:05:53. > :05:57.
:05:57. > :05:59.The acidity from the parmesan cheese and the tomato coming
:06:00. > :06:04.together with the spiciness of the lamb sausage
:06:04. > :06:11.is a little bit overpowering. Your aubergines aren't cooked enough. They need to be cooked first
:06:11. > :06:13.or they just go hard. That's probably why it's salty,
:06:13. > :06:23.the saltiness coming from those aubergines.
:06:23. > :06:26.
:06:26. > :06:28.There's a lot of cheese flavour in with tomato.
:06:28. > :06:31.You can get the hint of some meat, but I can't tell which.
:06:31. > :06:36.It's perfectly edible, but because there's so much going on,
:06:36. > :06:46.it's just a little bit muddy.
:06:46. > :06:47.
:06:47. > :06:50.No doubt about it, this has been a really tough task.
:06:50. > :06:55.But what comes next... it's a lot tougher.
:06:55. > :07:05.Thank you.
:07:05. > :07:10.
:07:10. > :07:10.It
:07:10. > :07:11.It is
:07:11. > :07:15.It is time
:07:15. > :07:19.It is time to answer some foodie questions.
:07:19. > :07:22.Each caller will be able to decide what Reggie eats at the end of the
:07:22. > :07:28.what Reggie eats at the end of the show. We have Carla from Lancashire.
:07:28. > :07:36.D Good morning. I am here. What is your question? I bought some past
:07:36. > :07:44.ta at an Italian Delhi pasta at an Italian deli. I don't know how to
:07:44. > :07:49.use it. It is nice in a soup. I make some soup with celery, carrot,
:07:49. > :07:54.add some beans and add some of the pasta and bring it up and you have
:07:54. > :08:01.a lovely thick soup. With my kids we would boil the pasta and dress
:08:01. > :08:05.it in butter and olive oil. They loved it. Would you like to see
:08:05. > :08:12.heaven or hell? Heaven, please. Kevin from Cleveland, are you
:08:12. > :08:16.there? Good morning. What is your question? I have beefburgers and
:08:16. > :08:22.would like about Italian or Indian take on them. I will go for the
:08:22. > :08:30.Indian take on beefburgers. If you can grind your own mince. He has
:08:30. > :08:38.them already done. Crush them again, mix in some freshly ground
:08:38. > :08:46.coriander, grain chili. Make it nice and soft. A nice chutney?
:08:46. > :08:53.mango chutney will do. Or what works well in a bun is to make the
:08:53. > :08:59.tomato ketchup hot. Spice it up with green chilis and coriander.
:08:59. > :09:09.How does that sound? Lovely. What dish would you like to see, heaven
:09:09. > :09:12.
:09:12. > :09:18.or hell? Hell, please. What's wrong with you!? Elaina. I have a dinner
:09:18. > :09:22.party today and have a saddle of lamb. I wonder if you could suggest
:09:22. > :09:28.stuffing and carving. If it is off the bone, that is how you want it.
:09:28. > :09:33.If it is not, you take it back to the butchers. If it is... Is it
:09:33. > :09:39.whole on bone or off the bone? is on the bone. I would make the
:09:39. > :09:43.stuffing, breadcrumbs, pork, sausage meat, mix together. Orange
:09:43. > :09:49.or lemon zest and some parsley or chestnuts chopped up. I would take
:09:49. > :09:53.that and the lamb back to the butchers, take it off the bone.
:09:53. > :09:59.Otherwise it is a nightmare. Thrown the bone away. You want him to tie
:09:59. > :10:05.it up with that stuffing inside it. It is easy to roast off. It will
:10:05. > :10:12.take a good 45 minutes once you have sealed it in the oven. Which
:10:12. > :10:20.dish would you like to see? Hell, please. The duck. What is wrong
:10:20. > :10:24.with these people? The guy to beat at the top, 15.12
:10:24. > :10:32.seconds. I don't think these guys will beat it. Are you ready. Three,
:10:32. > :10:42.two, one, go! It has got to be a three-egg
:10:42. > :10:54.
:10:54. > :11:00.Mine is not even ready yet. OK I am going to take my off too. Are you
:11:01. > :11:09.happy with that? No. I know I like my butter, guys, but.... That is
:11:09. > :11:19.why I put extra in. You almost want to eat this with a straw. Is that a
:11:19. > :11:21.
:11:21. > :11:28.three-egg omelette? Two-and-a-half. Cyrus, you did it, you are done
:11:28. > :11:36.here - 29 seconds. You did it quicker. Did I? Yes.
:11:36. > :11:44.Thank you. You did it in 28.16, which puts you there. One above it.
:11:44. > :11:50.Respect table time. Theo, 22 seconds. Where are you? 20.16.
:11:50. > :11:58.did it in 18. That's good!
:11:58. > :12:05.Two-egg omelette, you're not going It is great on this show. Will
:12:05. > :12:10.Reggie get his idea of heaven or hell. You can now watch a vintage
:12:10. > :12:14.performance, this is a great performance from the greatest TV
:12:14. > :12:24.chef of them all, Keith Floyd. He is in Somerset and turning his
:12:24. > :12:40.
:12:40. > :12:45.charm on a female chef. You have to You are very popular. I am not
:12:45. > :12:52.surprised. You'll fall in it. It never dries up. Very cold. The
:12:52. > :13:02.extraordinary thing is my bakery used to be a fisher for 180 years.
:13:02. > :13:03.
:13:03. > :13:11.The fisher would come out and wash And take me to your hot,
:13:11. > :13:21.'An old Somerset dish is breadcrumbs and fries them
:13:21. > :13:28.
:13:28. > :13:33.He's nice, isn't he? He's lovely. You can come here. This is what he
:13:33. > :13:40.I've seen him on some of thoseprogrammes. He's quite rude to you.Where are you, dear heart? I'm here.
:13:40. > :13:43.You're meant to help. I know.
:13:43. > :13:50.You're drinking all that cider behind my back. That is all going to fry gently away.
:13:50. > :13:57.Only for, please, about a minute and a half. Right. Turn them over. I mean, really, hardly any at all.
:13:57. > :14:00.They need very little. OK.
:14:00. > :14:05.What is this lovely, green, onyx-looking liquid in here? Onyx?
:14:05. > :14:10.It's gooseberry and tarragon sauce. Be careful, sweetheart, it's hot.
:14:10. > :14:13.Isn't it lovely? It's beautiful!
:14:13. > :14:19.And that goes with the... That isa lovely piquant sauce that we serve- with these.
:14:19. > :14:24.And, to go with it, because these are all very soft and gentle...
:14:24. > :14:29.The housewife should buy these. They're SO inexpensive!
:14:29. > :14:34.They needn't buy the whole head. Look at that lovely white flesh!
:14:34. > :14:36.Doesn't it make your mouth water?
:14:36. > :14:41.And they're almost done! Oh, I'm sorry, am I...? It's fine.
:14:42. > :14:46.I recognise when I'm in front of a real trooper, you know(!) Listen.
:14:46. > :14:49.She's gonna do that.
:14:49. > :14:56.We've got eight beautiful maidens upstairs, who work in this fine restaurant.
:14:56. > :15:00.I've to cook the other half of their lunch - rabbit.
:15:00. > :15:05.I don't want a little bunny-wunny in my wow-boat. Bunny?!
:15:05. > :15:10.Remember that Tom Paxton song? Brilliant. About President Carter.
:15:10. > :15:14.Anyway, it's back to the real business.
:15:14. > :15:18.The imperial spin-round of the ingredients...
:15:18. > :15:25.Fresh field mushrooms, chopped. Parsley. Root vegetables - in this case, onions and carrots.
:15:25. > :15:30.Fresh thyme. Good bacon. Tomato puree. Garlic.
:15:30. > :15:32.Rabbit, drenched in seasoned flour.
:15:32. > :15:37.The star of this little show is the sparkling gooseberry champagne.
:15:37. > :15:44.Mushrooms, at this stage, can go into here, with the bacon...
:15:44. > :15:48...fat and the carrots and onions.
:15:48. > :15:53.And they can all brown off quite nicely. No problems there.
:15:53. > :15:59.The sound man, in television programmes, doesn't like frying noises,
:15:59. > :16:03.but he insists on having that kind of noise.
:16:03. > :16:08.A bottle of champagne should be opened so that it makes no noise.
:16:08. > :16:13.Right. That's going well. Flip over- here. These are browning nicely.
:16:13. > :16:18.Free range... Well, not free range.- Wild rabbit, doing very well.
:16:18. > :16:21.Flip them over like that.
:16:21. > :16:23.With my little fingers.
:16:23. > :16:26.Have to be used.
:16:26. > :16:28.Turn these things over.
:16:28. > :16:31.Those are browned, those, sealed. OK.
:16:31. > :16:34.GIGGLING
:16:35. > :16:42.I'm back. I've brought a loving cup. You're not having it all your way!
:16:42. > :16:45.Ooh, I say! Keep an eye on them.
:16:45. > :16:47.Isn't this gorgeous! Can I help?
:16:47. > :16:50.You can help by being quiet, cos...
:16:50. > :16:55.You always give me the difficult things to do! I'm busy, OK?
:16:55. > :16:57.You don't want me to touch it?
:16:57. > :17:00.Stand here... Hold that.
:17:00. > :17:01.And shut up.
:17:01. > :17:02.GIGGLING
:17:02. > :17:07.What are you doing tonight? I'm cooking, Margaret... I know.
:17:07. > :17:15.I'm not a TV presenter, I'm not an interviewer, I don't work on Tomorrow's World!
:17:15. > :17:19.Actually, I'm a cook. It smells heavenly.
:17:19. > :17:24.I wish you could havea smelling television. Smellyvision.
:17:24. > :17:29.They used to have it in "1984". That's all our nice bits, in there.
:17:29. > :17:34.A bit of thyme. I don't have enough- of it, to be honest with you.
:17:34. > :17:37.Get the dreadful pun, there?
:17:37. > :17:44.And parsley. Then we add our tomato- puree, which we'll stir well in. That'll all mix in, in a moment.
:17:44. > :17:47.Like that.
:17:47. > :17:49.And then...
:17:49. > :17:52.Oh, no! English!
:17:52. > :17:56.Goosegog sparkling wine. Isn't that lovely?!
:17:56. > :18:03.What will have to happen now, you'll go walking round the Somerset Levels.
:18:03. > :18:08.He's quite clever at filling up little interludes!
:18:08. > :18:14.The next time you see this dish... It goes into the oven, covered with foil.
:18:14. > :18:19.It'll be in there for about an hour and a half. Not much longer.
:18:19. > :18:23.Look at that lovely fleshy piece! Nice. I bags that bit. 1� hours.
:18:23. > :18:28.'I couldn't come to Somerset without telling you how Cheddar cheese is made.
:18:28. > :18:32.'After the milk has been heated and the rennet's been added, it goes all thick.
:18:32. > :18:36.'It's paddled into curds and whey. The whey is drained off, leaving a crumbly curd.
:18:36. > :18:38.'The curds are drained of moisture
:18:38. > :18:45.'and then compressed and packed into these moulds, lined with cheesecloth.
:18:45. > :18:50.'Hence the Monty Python line "blessed are the cheesemakers"!
:18:50. > :18:58.'Finally, the moulds are stacked together, pressed again, to eliminate remaining moisture.
:18:58. > :19:08.'Then they are turned out to be stored in the churn. Thank you, moo cows, for a fine cheese!'
:19:08. > :19:14.What d'you think of my "Somerset on- a plate"? It reminds me of fields.
:19:14. > :19:18.Ah! Somerset! You're brilliant! not only brilliant about cooking,
:19:18. > :19:19.I ought to be running business management programmes as well!
:19:19. > :19:29.SHE'S taken my correspondence course! She surrounds herself with caring, helpful staff. Absolutely.
:19:29. > :19:30.
:19:30. > :19:40.It's important. Especially caring. Let's serve. They've deserved it.
:19:40. > :19:50.
:19:50. > :19:50.I
:19:50. > :19:50.I told
:19:50. > :19:54.I told you
:19:54. > :20:00.I told you he was good and you can see more of him next week. Now it
:20:00. > :20:06.is time to find out if it is food heaven or hell. Heaven is bream,
:20:06. > :20:11.with chips and mushy peas, in butter, with sliced bread - we'll
:20:11. > :20:17.get on to that in a minute. It could be the duck with orange and
:20:17. > :20:23.sauce with courgettes. How do you think these lot have decided? It
:20:23. > :20:27.was 2-1 at home. Just to see me squirm people will be nasty to me.
:20:27. > :20:34.They have gone the other way. If you can do me the chips, please,
:20:34. > :20:41.Cyrus. If you can fillet the fish, I will do the batter. Next I will
:20:41. > :20:50.talk about the peas. These are marafat peas. You need to soak
:20:50. > :20:55.these in baking pouder, sorery bicarb.
:20:55. > :21:02.-- sorery, bicarb. You soak them overnight and you end up with these.
:21:02. > :21:08.You need the bicarbonate of soda in there as well.
:21:08. > :21:15.We have some cornflour. There we go. We'll use a couple of eggs and egg
:21:15. > :21:20.whites into here. Egg yolks into one bowl. Because
:21:20. > :21:26.we'll make this batter slightly lighter, I've got some sparkling
:21:26. > :21:31.water here and some whipped egg whites. As soon as they are done,
:21:31. > :21:39.Cyrus, they can go into the end basket there. I'll whisk it up. You
:21:39. > :21:44.are a massive foodie. I know you have enjoyed the food here. If you
:21:44. > :21:49.mean I like to pig out, then yeah, I am a greedy one. I like food and
:21:49. > :21:54.I do like the cook. With the amount I do, I don't get to cook much for
:21:54. > :21:59.myself. If you like fresh ingredients there's nothing than
:21:59. > :22:05.having fresh stuff in the fridge. I tend to eat out a lot. I will get
:22:05. > :22:10.some cards - do you guys do vouchers? They've gone silent, you
:22:10. > :22:15.see! There's a deafening silence there. Straight in - end fryer. We
:22:16. > :22:21.have our fish, which is nearly there. Batter, I've got some egg
:22:21. > :22:27.white, I'll pop in there, but fizzy water. This is the start of a
:22:27. > :22:33.batter. You would not normally put egg yolks in here. We'll pop our
:22:33. > :22:42.egg whites in. Then, at this moment in time, we've
:22:42. > :22:50.got ten seconds before I need the fish. Five, four, three, two, one.
:22:50. > :22:55.We take our fish. Aren't they supposed to shout, "Yes, chef."
:22:55. > :23:00.They started five years ago, but don't bother now. The idea is when
:23:00. > :23:04.you deep-fry fish, lay it in carefully, otherwise it will stick
:23:05. > :23:10.to the bottom of the basket. Lay the fish in. Now, it depends where
:23:10. > :23:19.you are from - would you call these scraps orbits? I call it the best
:23:19. > :23:27.bit of the bottom of the chip bag. Crunchy bits, fantastic. They are
:23:27. > :23:31.bundies. They make chutney with that. They crush them with garlic
:23:32. > :23:36.chili and put it in the thing you make bread with. Am I doing the
:23:36. > :23:44.make bread with. Am I doing the bread, then? Yes.
:23:44. > :23:50.Sliced bread - that's going hem with you, Reggie. Fish and chips
:23:51. > :23:57.has to be done with white sliced bread. This is proper - it has
:23:58. > :24:04.feeling. Do me a favour - come on. If you have fish and chips, you
:24:04. > :24:13.have this. I am doing it the royal way now. The butter is hard. I need
:24:13. > :24:19.to spread it nicely. It is like plastering. You have to do it the s
:24:19. > :24:29.upony way. These are the peas. -- the poncy way. These are the peas.
:24:29. > :24:29.
:24:29. > :24:37.It is all in here and you just cover with water, like this.
:24:37. > :24:42.Put in the butter. That is looking at me! Just rude! I thought I was
:24:42. > :24:48.your guest. Doesn't matter on this show at this point!
:24:48. > :24:54.We'll finish this off with some butter. Look at that - that's
:24:54. > :24:58.proper.... That's proper. Are we going to trim the edges off? What?
:24:59. > :25:03.You may have been working for royalty, but you leave the crusts
:25:03. > :25:12.on. Can we do one without the crust then. If you want to take the
:25:12. > :25:16.crusts off your bit, that's fine Take the crust off one. They make
:25:16. > :25:24.the sandwiches in Bombay, you never give them the crusts, they throw
:25:24. > :25:34.them at you! What shall I do with that? We'll
:25:34. > :25:39.deep--fry the fish. -- deep-fry the fish. This will not colour as much
:25:39. > :25:45.as I should to. I would do this with dripping.
:25:45. > :25:50.What? Dripping. Pig fat. I don't eat pork. That ain't going to work
:25:51. > :25:54.for me. That is why I don't have dripping in here. I would cook this
:25:54. > :25:59.with dripping. You would cook it in vegetable oil.
:25:59. > :26:05.We have the chips cooking away. They are looking good.
:26:05. > :26:15.There we go. Give them to me. I will fold them
:26:15. > :26:16.
:26:16. > :26:19.up a bit. You can season the peas. This is a butter dish only.
:26:19. > :26:26.You don't expect me to eat all those peas, do you? There is enough
:26:26. > :26:30.there to feed a country. Some like it hot. That's all the
:26:30. > :26:37.butter that is left! Just some butter in there. Some on
:26:37. > :26:43.the side. The fish is cooking away. Are you happy with that? This
:26:43. > :26:49.comes out, a good pinch of salt. Excuse me!
:26:49. > :26:58.Put them on there now. Another plate here, if you want. Put the
:26:58. > :27:05.scraps on it as well. Chips... Sliced bread with crusts on, please.
:27:06. > :27:13.That looks good. And then you ruin it with the
:27:13. > :27:21.bread! I mean, really! The butter will make up for it.
:27:21. > :27:30.And Reggie, wedgey lemon. A chip sandwich.
:27:30. > :27:34.That is good. Shall I try one of your skinny
:27:34. > :27:42.chips? Nice one! Every man for himself on this bit. The crew will
:27:42. > :27:52.eat it if you don't eat it all. do you like them apples? Cheers! To
:27:52. > :27:56.
:27:56. > :28:04.go with this we have chosen a Sauvignon blank - Waitrose, �7.77.
:28:04. > :28:10.I think we have all burnt our mouths. Oh, wow!
:28:10. > :28:16.Get some lemon on that fish. Never, ever seen - it is like a pack of
:28:16. > :28:21.hounds diving in. They are great! Peter has chosen, I say three
:28:21. > :28:25.excellent wines. Beautiful wines. Are you happy with
:28:25. > :28:30.that? Really good. That is sea bream. You can use whatever you
:28:30. > :28:37.want. Most importantly, best of luck with The Voice. Tonight, 7pm,
:28:37. > :28:42.BBC One. Make sure you watch. is all. Thanks to Theo Randall,
:28:42. > :28:45.Cyrus Todiwala. And Reggie Yates. Thanks to Peter Richards for the