31/03/2012 Saturday Kitchen


31/03/2012

Similar Content

Browse content similar to 31/03/2012. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

Good morning. You're about to get very hungry because this is

:00:13.:00:23.
:00:23.:00:38.

And welcome to the show. Cooking with me live are two chefs with two

:00:38.:00:42.

different styles. First, his knowledge and skill, with the best

:00:42.:00:48.

Italian ingredients has helped him and his restaurant inside London's

:00:48.:00:51.

intercontinental hotel one of the finest in the capital. It is Theo

:00:51.:00:56.

Randall. Next to him is the powerhouse behind Cafe Spice

:00:56.:01:04.

Namaste, it is the brilliant Cyrus Todiwala. I am doing steamed sea

:01:04.:01:09.

bass, with lemon and basil and sweet vermouth, with English peas,

:01:09.:01:15.

believe it or not. What do you mean - they are not Italian peas. It is

:01:15.:01:20.

very early, with spinach. Very simple flavours. That is cooked in

:01:20.:01:27.

a bag. It is fish in a bag - there you go!

:01:27.:01:33.

What's on the menu for you? It's country captain, which is the

:01:33.:01:39.

Indian's take on shepherd's pie. It is an old dish - 200 years in the

:01:39.:01:42.

making. This is appropriate for this week because you cooked for

:01:42.:01:48.

Her Royal Highness, the Queen. cooked for Her Majesty and this was

:01:48.:01:54.

the dish we cooked. Not this dish reheated - but a fresh one. Two

:01:54.:02:01.

dishes to look forward to. We have our fantastic line-up. Today we

:02:01.:02:04.

have Rick Stein, Celebrity MasterChef and the brilliant film

:02:04.:02:10.

from the one and only Keith Floyd. You have probably heard of The

:02:10.:02:14.

Voice - millions of you tuned in last Saturday to see it launch here

:02:14.:02:20.

on BBC One. Please welcome the very busy Reggie Yates and the very busy

:02:20.:02:23.

Saturday man, Reggie Yates because you have the radio show as well.

:02:24.:02:28.

am off to Radio One this afternoon. What was it like to get a job on

:02:28.:02:35.

The Voice? Mate, I was in my car. have to say, we are live! I had my

:02:35.:02:39.

hands-free on. My agent called me and said, "Do you remember that

:02:39.:02:45.

show we spoke about. You've got it." I was general lay that excited

:02:45.:02:49.

I nearly -- generally that excited that I nearly crashed. When I was

:02:49.:02:56.

in the States I saw it. I caught it on TV. I was supposed to go for

:02:56.:03:01.

dinner and I got hooked, having late for dinner. I loved it. It is

:03:01.:03:06.

massive around the world, but it is a project, wasn't it the guy who

:03:06.:03:11.

set up Big Brother? Yes. In Holland. It was a massive hit in

:03:11.:03:16.

Holland first. I think on the last series of the Dutch show, the

:03:16.:03:20.

entire top ten finalists occupied the top ten of the Dutch chart. So

:03:20.:03:25.

it was kind of big over there. have a huge passion with music -

:03:25.:03:29.

that is one of the reasons why you got chosen. It's not just on the

:03:29.:03:34.

looks and the package - it is literally all about The Voice.

:03:34.:03:38.

day and age people are used to artists being good and not

:03:38.:03:43.

necessarily pop stars. It suddenly becomes clear we are into people

:03:43.:03:47.

because of the music they make rather than what nightclub they

:03:47.:03:54.

fell out of. It is the same with chefs. L they will cook food heaven

:03:54.:04:02.

or hell. It is up to our chefs and viewers to decide. Food heaven -

:04:02.:04:08.

what would it be? Sea braem is my favourite thing in the world --

:04:08.:04:12.

breem is my favourite thing in the world. When it is done well, you

:04:12.:04:17.

know. No pressure. Don't mess it up. Food hell - I don't really like

:04:17.:04:23.

duck, because it is presented greasy. It would be nice to see if

:04:23.:04:30.

you guys could do it. It is either fish or duck for Reggie. I will use

:04:30.:04:37.

a classic take on sea bream and serve it with fish and chips. It is

:04:37.:04:44.

dipped in batter and deep-fried, with some home-made mushy peas, a

:04:44.:04:50.

big pile of chips and some sliced buttered bread. How can you have

:04:50.:04:54.

sliced out of the packet bread? It does not work. It has to work with

:04:54.:05:00.

fish and chips. No, a nice crusty... Not French, it has to be white

:05:00.:05:07.

sliced bread. I know it is your show and you are the chef...:

:05:07.:05:11.

could be food hell, which will be duck, which I will serve with

:05:11.:05:17.

orange sauce. It is pan roasted, you can get rid of the fat, served

:05:18.:05:22.

with a spiced orange sauce and carrots on the side. How does that

:05:22.:05:27.

look? It looks fantastic. Lose the head-lock.

:05:27.:05:31.

You can see the final result at the end of the show. If you have a

:05:31.:05:41.
:05:41.:05:44.

A few of you will be able to put your questions to us live later on.

:05:44.:05:49.

I will ask you if Reggie should get food heaven or food hell. It will

:05:49.:05:58.

be fish and chips... Hopefully. you like Italian food? Yes. Theo

:05:58.:06:03.

Randall, great to have you back on the show. On the menu is a bit of

:06:03.:06:05.

the show. On the menu is a bit of sea bass.

:06:05.:06:10.

This is line-caught. It is incredibly fresh, this fish. We'll

:06:10.:06:15.

put it into a bag - I will make a bag with some tin foil. We've have

:06:15.:06:21.

lemon, basil, a bit of butter, a bit of vermouth. Then you pop these

:06:21.:06:26.

English peas - nice and early. We'll have some spinach. It is

:06:26.:06:32.

clean. We don't have too many flavours. The line-caught bass, you

:06:32.:06:39.

can see the fillet is bigger - the farmed ones...? It doesn't go to

:06:39.:06:44.

more than 800 grams. Wild fish go as big as you like. That fillet

:06:44.:06:50.

came from about a two kilo fish. There is a difference in price.

:06:50.:06:55.

huge difference. The flavour is unbelievable. Line-caught, it is

:06:55.:07:00.

very... The fish has been taken straight out of the sea rather than

:07:00.:07:05.

being netted. A bit of bulleter on the bottom of the tin -- butter on

:07:05.:07:11.

the bottom of the tin foil. You complain about how much olive oil I

:07:11.:07:16.

use! We put some seasoning on there. I will still get you to do a recipe

:07:16.:07:21.

with dripping. Maybe some chips. So we have an unwaxed lemon. It is

:07:21.:07:26.

important to use unwaxed F you use a waxed lemon you will taste the

:07:26.:07:32.

wax. Why do they put that on? preserve it. It will keep for three

:07:32.:07:36.

or four months with wax. It keeps the colour and everything. So, some

:07:36.:07:42.

basil. Then we have a lemon. Be careful to

:07:42.:07:50.

put the -- not to put the lemon straight on the fish. Put the

:07:50.:07:53.

leaves under the lemon. We will make this bag. It is a brilliant

:07:53.:07:57.

way to cook because it is steaming together. They do this a lot in

:07:57.:08:02.

Italy. I have seen recipes where they actually cook spaghettial den

:08:02.:08:09.

tai and they put clams, muscles and they put it in the oven and you get

:08:09.:08:12.

this incredible dish. This is steaming fish. The French do it as

:08:12.:08:18.

well. Of course. In paper.

:08:18.:08:27.

Exactly. Then we seal the edges. is a very simple way to cook. Most

:08:27.:08:32.

importantly you have to time it. is a good way to cook because your

:08:32.:08:36.

oven will not spell after you have cooked it. It is a dry vermouth.

:08:36.:08:42.

cook with this a lot. There is a sauce with peas and lettuce. I

:08:42.:08:49.

think it is better than white wine. It has more flavour and a sweetness.

:08:49.:08:59.

How does it look so far? Very good. Fish in a bag. Put on a tray, ten

:08:59.:09:09.
:09:09.:09:09.

minutes at about 180 centigrade. You could put it on a barbecue.

:09:09.:09:14.

on the stove on a tray - the steam is cooking it.

:09:14.:09:21.

Let's open it up. Can you see all that lovely steam coming out? It is

:09:21.:09:27.

a little oven. Turn the gas on. We'll reduce the sauce down. So we

:09:27.:09:33.

have all the lovely fish, the butter and the basil. It has all

:09:33.:09:39.

made this lovely sauce. Now I will blanch these peas. You have to wash

:09:39.:09:44.

your hands - I have just been told. I am always being told off. It was

:09:44.:09:48.

your mother on the phone! Sorry mum!

:09:48.:09:56.

Peas in. Then we get some spinach. Then we'll reduce this down, with

:09:56.:10:02.

some unsalted butter. You prefer the older spinach do you? What I

:10:02.:10:07.

say with spinach is always cook the spinach with the stalks on. It has

:10:08.:10:14.

sweetness. Put it in. Just put it Italians!

:10:14.:10:18.

And what happens is that stalk cooks and gives a lovely sweetness

:10:18.:10:27.

and texture. Chewy. Chewy is good. Chewy.

:10:27.:10:31.

While that is reducing down f you want to ask a question on the show

:10:31.:10:38.

to our chefs, call: Calls cost 10p per minute from BT

:10:38.:10:42.

land line, mobiles and other networks may vary. You can find

:10:42.:10:45.

this chap's recipe and others on our website,

:10:46.:10:55.
:10:56.:10:58.

bbc.co.uk/saturdaykitchen. A bit of butter and then just melt

:10:58.:11:04.

this. There are a few foodie festivals. You have a cook book you

:11:04.:11:10.

wrote in - Spanish cooking. Recipes like this. Very simple, using

:11:10.:11:14.

lovely ingredients, anything up to about an hour's cooking time from

:11:14.:11:20.

preparation to finish. Is this a dish from the restaurant? We do

:11:20.:11:27.

something similar to this in the restaurant with some dried porcini

:11:27.:11:32.

mushrooms. This fish is cooked beautifully.

:11:32.:11:39.

Pop that on the plate. How's that spinach? It's there.

:11:39.:11:45.

It's ready. Last bits of juice - always good! And then season that.

:11:46.:11:50.

I haven't put any salt and pepper in there yet. I'm not adding any

:11:50.:11:54.

oil or anything, because there is a nice sauce we'll pour on top.

:11:54.:12:04.

Is there a pair of tongs there? Brilliant and then that lovely

:12:04.:12:11.

spinach on there. A few peas. This is how you should cook peas.

:12:11.:12:15.

They are poded and served straight away. Are you saying that because

:12:15.:12:20.

of my mushy peas. I don't know, the mushy peas do look good. Pour that

:12:20.:12:26.

on top and that is the lemon and basil sauce, all over the top and

:12:26.:12:32.

there you have my steamed sea bass in the bag, with peas, lemon,

:12:32.:12:42.
:12:42.:12:46.

butter and basil. D I know it will taste great.

:12:46.:12:53.

Good ingredients. Simplisty is the key with that. That butter, yovu --

:12:53.:13:01.

you have thickened that. I will not ask you - I will just

:13:01.:13:11.
:13:11.:13:16.

That line-caught sea bass is... is the flavour, you see. A dish

:13:16.:13:24.

like this - spend the money on a wild fish. Hang on a second? High

:13:24.:13:31.

is everyone sharing my food? hate sharing. We took Peter

:13:31.:13:41.
:13:41.:13:44.

Richards to Wiltshire. What did he It is easy to get lay wayed in

:13:44.:13:48.

Salisbury, which includes the UK's tallest spire. I have a job to do.

:13:48.:13:58.
:13:58.:14:05.

I am off shopping to find some The pressure is on when it comes to

:14:05.:14:11.

choosing a wine for Theo. Not only is this a man who knows his wines,

:14:11.:14:15.

but he has made an art form out of using fresh ingredients which are

:14:16.:14:21.

easy to overwhelm. So a delicate touch is required. We need a white

:14:21.:14:27.

wine for the fish. Nothing too flamboyant. Think Best Supporting

:14:28.:14:34.

Actress, rather than Oscar winning diva. Italy does a great line in

:14:34.:14:40.

wines. One option is this Soave. I found a fabulous match. It is the

:14:40.:14:47.

wonderful, finest Cavi. A good tip with wine is to stay

:14:48.:14:57.
:14:58.:15:01.

local. Theo's dish is from from the north of Italy, so is Gavi. It is

:15:01.:15:05.

not particularly aromatic. We don't want that. We want something with

:15:05.:15:11.

subtlety and it's tangy and it is trick, which will compliment the

:15:11.:15:16.

bass and pick up on the lemon. It has a wonderful herbal flavour,

:15:16.:15:26.
:15:26.:15:26.

which will work with the vermouth and basil. All in all, it is a

:15:26.:15:31.

beautifully simple wine, exactly like the dish. A perfect

:15:31.:15:35.

combination. Is this what you would have chosen for that The price of

:15:35.:15:43.

it - it is extraordinary value. are enjoying the food. I have not

:15:43.:15:52.

just come out of rehab. I don't drink. I never have done. All the

:15:52.:15:58.

stalks are left there. You didn't cook them enough. What to you

:15:58.:16:03.

think? Great. The butter makes a difference. It brings it all

:16:04.:16:09.

together and makes the peas and spinach taste good. Later we have a

:16:09.:16:18.

recipe by royal appointment. Cyrus, what is on the menu? An Indian take

:16:18.:16:22.

on shepherd's pie. It goes back to when the officers would go to clubs

:16:22.:16:30.

to play games, polo, cricket, whatever. Cooks tried to win them

:16:30.:16:34.

into eating hotter food. The best way was to take classical dishes of

:16:34.:16:40.

the time and spice them up a bit and let them gradually get used to

:16:40.:16:46.

eating more spicy food. A history lesson will be great! Now it is

:16:46.:16:52.

time for Rick Stein to reveal more of his Food Heroes. Today he's

:16:52.:17:02.
:17:02.:17:08.

stopping off for a pint, which is a It never ceases to amaze me how

:17:08.:17:12.

It's almost like the English country I used to know in the '50s and '60s,

:17:12.:17:15.

and towns like Southwold have a timeless quality about them.

:17:15.:17:18.

I find the same with this special Suffolk beer.

:17:18.:17:20.

It's like bitter used to taste,

:17:20.:17:23.

and it's brewed here in Southwold by a friend of mine - Simon Loftus.

:17:23.:17:27.

Just describe, professionally,

:17:27.:17:29.

this taste - this fantastic taste of this beer.

:17:29.:17:37.

The great thing about Adnams is that it is a wonderfully refreshing pint

:17:37.:17:38.

and yet you can do that without being neutral in flavour.

:17:38.:17:40.

It's got bags of malty flavours - we use the very best English malt

:17:40.:17:41.

from barley grown within about 30 miles of Southwold,

:17:41.:17:43.

and we use fantastic hops. What you- always get with Adnams is a clear, clean sort of hoppy ring to it...

:17:43.:17:50.

You can smell it, you can get it on the palate

:17:50.:17:53.

That evening I went a little further along the coast,

:17:53.:17:56.

where they serve kippers and Suffolk bitter. They went so well together.

:17:56.:18:03.

People ask me all the time how to cook kippers.

:18:03.:18:04.

I like them jugged and this is my version of it.

:18:04.:18:06.

You put the kippers into a wide pan

:18:06.:18:08.

and pour on boiling water, just enough to barely cover them. Lid on

:18:08.:18:12.

and leave to poach very gently for five minutes

:18:12.:18:14.

in the residual heat and the water and steam.

:18:14.:18:17.

Take a small ladle of the kipper liquor - I like that! -

:18:17.:18:21.

and make a hot stock and butter sauce, called beurre fondue.

:18:21.:18:26.

Now you whisk some butter into the boiling liquid -

:18:26.:18:30.

you need quite a bit to thicken it - and add lemon juice,

:18:30.:18:34.

a sprinkling of chopped chives and some black pepper.

:18:34.:18:38.

I like doing it this way

:18:38.:18:40.

because you can easily dry kippers out under the grill or in the oven.

:18:40.:18:45.

Serve the kipper on a plate, lightly sprinkled with the hot butter sauce

:18:45.:18:50.

and a pint of cool bitter.

:18:50.:18:53.

Nobody describes beer better than Thomas Hardy when he wrote,

:18:53.:18:57.

"It was the most beautiful colour that the eye of an artist in beer could desire.

:18:57.:19:07.

This is my old school, Uppingham. Spent a large part of my life here,

:19:07.:19:10.

and it is important in this culinary tour because although- the school food wasn't brilliant,

:19:10.:19:13.

there was a place called the Buttery where we used to go and have, um...cream slices,

:19:13.:19:19.

and the baker, called Sandy, was just inspired.

:19:19.:19:25.

I think really my love of pastry came from those cream slices -

:19:25.:19:27.

mille feuille, made with fresh cream, not pastry cream

:19:28.:19:31.

and lovely strawberry jam and that sort of white icing top.

:19:31.:19:35.

He just used to make them fresh every day and I have never ever tasted better in all my life.

:19:35.:19:42.

My old school is not very far from Leicester,

:19:42.:19:44.

and on the way there is a farm with- the charming name of Seldom Seen,

:19:44.:19:49.

I imagine because it's down in a little valley.

:19:49.:19:50.

And there, Claire Simington rears geese organically.

:19:50.:19:58.

Well, Claire, it does the heart good to see all these geese outside.

:19:58.:20:00.

Yes. Because they are such happy, intelligent-looking creatures...

:20:00.:20:04.

They are, it's nice to say, properly free range.

:20:04.:20:06.

They've got all of this, they are out all day, they come in at night,

:20:06.:20:11.

they are fed on own home-grown corn, they are a proper free-range bird.

:20:11.:20:15.

Usually, when people say "free-range",

:20:16.:20:18.

it means it sticks its head out of the coop. This is the real thing.

:20:18.:20:23.

Happy birds or happy animals are going to produce what we want, which is taste.

:20:23.:20:33.
:20:33.:20:33.

Do the traditional McCoy. As friends used to say,

:20:33.:20:34.

"The goose is too much for one, but not quite enough for two."

:20:34.:20:36.

I don't think he tried Claire's geese!

:20:36.:20:38.

That was such a nice farm, Claire Simington's, that little hill with that flock of geese all over it.

:20:38.:20:40.

It was like a child's drawing.

:20:40.:20:44.

I'm going to go through the whole business of roasting a goose and the accompaniments in great detail

:20:44.:20:49.

because the details matter so much.- First of all,

:20:49.:20:57.

I make a good sage and onion stuffing.

:20:57.:21:00.

The secret of a good sage and onion- stuffing to me is the onion

:21:00.:21:03.

and frying the onion first of all -- but not any old fat,

:21:03.:21:07.

of course it's got to be goose fat.

:21:07.:21:12.

Throw in a couple of chopped onions

:21:12.:21:13.

and when they soften, add them to a bowl of fresh breadcrumbs,

:21:13.:21:15.

then add lots of chopped parsley,

:21:15.:21:18.

followed by an equal amount of chopped sage, the zest of a lemon

:21:18.:21:22.

and an egg to bind it together.

:21:22.:21:25.

Then season it with salt and freshly ground black pepper.

:21:25.:21:29.

If you find it's not binding together, use a second egg.

:21:29.:21:33.

Rather disconcertingly, the director suggested

:21:33.:21:35.

using a well-known brand of stuffing at this stage,

:21:35.:21:40.

because he and the crew wanted to go off to the pub, but I think he was missing the point...or pint.

:21:40.:21:46.

So the goose goes on the trivet that sits on the roasting tin

:21:47.:21:52.

and that goes into an oven at about 180 degrees centigrade.

:21:52.:21:58.

In this case, a 5-6 kilo goose will take about 2-2� hours,

:21:58.:22:03.

so you have got plenty of time to do everything else.

:22:03.:22:07.

The next thing to make is the gravy- and I start with the giblet stock.

:22:07.:22:12.

Fry dry-cured bacon in goose fat, add the giblets and vegetables -

:22:12.:22:17.

onions, celery and carrot, brown that altogether.

:22:17.:22:22.

Now the giblets - don't throw them away, they make excellent stock.

:22:22.:22:26.

A couple of pints of water,

:22:26.:22:29.

some peppercorns and some bay leaves.

:22:29.:22:33.

Leave that to simmer for all the time it takes to roast the goose.

:22:33.:22:38.

Next, parboil the potatoes for about seven minutes,

:22:38.:22:43.

then do the apple sauce. Don't use cooking apples,

:22:43.:22:47.

use dessert apples, particularly Cox's Orange Pippin,

:22:47.:22:50.

because they're very floury when cooked

:22:50.:22:53.

and you can break them up with a spoon.

:22:53.:22:57.

All I add to apple sauce is water

:22:57.:22:59.

because it needs to be clean and acidic -

:23:00.:23:03.

a perfect antidote, if you like, to the fattiness of the goose.

:23:03.:23:08.

To make the roast potatoes, I like to shake them in the pan first,

:23:08.:23:12.

so the edges are all nice and sandy.

:23:12.:23:16.

I put them in the roasting tray under the goose which has been in for about an hour.

:23:16.:23:21.

The potatoes will stay there until the goose is cooked and now I wait.

:23:21.:23:31.

After about another hour the goose is ready, cover it to keep warm

:23:31.:23:37.

and leave it to rest.

:23:37.:23:39.

Now serve up those potatoes

:23:39.:23:42.

and they really are so much lighter- than when cooked in dripping or oil.

:23:42.:23:46.

And now it's time to make the gravy.

:23:46.:23:50.

The stock has really reduced and use it to deglaze the pan,

:23:50.:23:54.

shifting the caramelised bits on the bottom. ..Now it's time to carve.

:23:54.:23:59.

Look at that beautiful, dark sweet meat.

:23:59.:24:03.

The juice is running from it and the crisp fat built up

:24:03.:24:07.

during the bird's slow maturing process.

:24:07.:24:10.

I always think it tastes like brisket of beef,

:24:10.:24:14.

but finer and more tender

:24:14.:24:17.

and it goes so well with a good Bordeaux like a Pomerol.

:24:17.:24:23.

The thing about these roasts is they are the essence of British cooking.

:24:23.:24:28.

Unlike many other dishes, they never go out of fashion...thank goodness.

:24:28.:24:33.

It's a lovely part of the world up here, a nice RURAL part of the world

:24:33.:24:43.
:24:43.:24:43.

It

:24:43.:24:43.

It is

:24:43.:24:44.

It is well

:24:44.:24:49.

It is well worth trying as an alternative Sunday lunch. I have

:24:49.:24:55.

other ideas on my Best Bite Show. Here on BBC One, right now I have a

:24:55.:24:59.

master class for you. It is not fish at this point because I am

:24:59.:25:03.

going to use this. A lot of people have writ no-one about knives. So

:25:03.:25:06.

we have a selection here. The most important thing, as a chef, when

:25:06.:25:10.

you look at knives is not the knife itself but the handle. What you

:25:10.:25:14.

need to is grab hold of the knife. If it is uncomfortable in your hand

:25:14.:25:19.

like this, put it down, don't buy it. If you can try it, even better.

:25:19.:25:23.

When it comes to the handle you have the old ones which are riveted.

:25:23.:25:31.

So you have to be careful putting these in the dishwasher. If you

:25:31.:25:36.

fillet fish with this it will slip out of your hands. Because I have

:25:36.:25:39.

large hands I use a larger handle. Because of that I can grip it

:25:39.:25:44.

better. It is all to do with price. Some knives go from a fiver right

:25:44.:25:49.

up to some knives �1,000, just for one knife. It depends what you can

:25:49.:25:56.

buy. When it comes to buying them, try not to buy them up all at once,

:25:56.:26:00.

build up a selection. You would rather have two or three good ones.

:26:00.:26:06.

I would go for an eight inch cook's knife, look that. Check the handle,

:26:06.:26:13.

see what you like. An eight-inch cook's knife. I would go for a

:26:13.:26:17.

Japanese-style knife. I know Cyrus you like this one. A lot of chefs

:26:17.:26:21.

would use this one as well. That would be part of my two. Then I

:26:21.:26:25.

would go for a small knife. That is really the basic three you would

:26:25.:26:30.

need. Then the more advanced you get and the better cook you become,

:26:30.:26:36.

then you can add to the collection by getting one of these. This is a

:26:36.:26:42.

filleting knife. The blade of this bends, which allows you to get

:26:42.:26:46.

inside the fillet to ease it away from the bone. This is a boning

:26:46.:26:49.

knife, used for meat. It is the only one you use this way up,

:26:49.:26:54.

instead of this way. It is much heavier than a standard knife. You

:26:54.:27:00.

have a good grip to it. It gets in the joints and enables you to take

:27:00.:27:05.

the bones out. Then we have this one, which is called a little

:27:05.:27:10.

paring knife, it is great to pale things, but this is a turning knife

:27:11.:27:15.

as well. I have not done this since I was at college. You actually

:27:15.:27:21.

shape these into barrel shapes. The curve of the blade makes it easier.

:27:21.:27:26.

It is easier to do it with a knife like this - it is a turning knife.

:27:26.:27:30.

These are little turned vegetables. Use these for stocks and bits and

:27:30.:27:36.

pieces. If you buy this and that, you have the best of both worlds.

:27:36.:27:40.

You need to sharpen them. This is a standard steel here. You have the

:27:40.:27:44.

lines in it, which is made out of metal T one I would go for which

:27:44.:27:50.

does not cost any more, these are diamond-edged steels. You have dust

:27:51.:27:55.

on it. As you sharpen it, because of the resistance there, it

:27:55.:27:59.

sharpens the knife quicker. After knife years throw it away. You need

:27:59.:28:08.

a new one. Diamond-edged steal. Always wash these knives by hand,

:28:08.:28:11.

particularly with the wooden handles. More importantly keep the

:28:11.:28:17.

box. If you throw all that lot into a drawer, back and forth, it will

:28:17.:28:21.

blunt the knives. Make sure you keep them in the boxes like this. I

:28:21.:28:27.

will do a classic sauce, a filleted bit of brill, for you cooked in

:28:27.:28:37.
:28:37.:28:46.

There are two on a flat fish. You can keep the roe on this. I know

:28:46.:28:52.

Cyrus would use this. A nice sauce vierge. You wanted to be an actor

:28:52.:28:59.

when you were eight. Wow! You went to the same sort of acting

:28:59.:29:05.

school as Ray Winstone. I went to a drama club, based in North London.

:29:06.:29:10.

It is not there any more. Loads of great people came from there. It is

:29:10.:29:14.

the sort of place which gave kids like me, from council estates, an

:29:14.:29:19.

opportunity to go somewhere and have a go. When I started it was

:29:19.:29:26.

50p a lesson. You really needed somewhere like that I was a big

:29:26.:29:31.

show off. I would run around and my mum needed me to go somewhere. My

:29:31.:29:36.

mum took me to Scouts. There was a community centre. I remember

:29:36.:29:41.

looking in the window and saw all these kids with shorts and a little

:29:41.:29:46.

neck tie, I went, "Mum, I'm not wearing that." She found me

:29:46.:29:52.

somewhere else to go, and that was drama. Weren't you in Desmonds?

:29:52.:29:56.

did that when I was eight. I was only at drama group for about a

:29:56.:30:01.

month before I got my first gig. Straight after that I did Fry and

:30:01.:30:06.

Laurie. Someone found the clip online. It is a sketch with a bunch

:30:06.:30:10.

of kids playing football. They are there and I am the only kid that

:30:10.:30:15.

has lines in the sequence. My ears are the same size and my haircut is

:30:15.:30:21.

awful. It was amazing to watch it. They are both amazing. They are

:30:21.:30:27.

legends. You know? It is a lerveing curve for the presenting thing --

:30:27.:30:30.

learning curve for the presenting thing you are doing? It is

:30:30.:30:36.

something I will do. I always do both. They use different parts tve

:30:36.:30:40.

brain. They are both as -- parents of the brain. They are both as

:30:40.:30:44.

interesting to me. In the past I have done lots of acting gigs which

:30:44.:30:49.

have made me feel as excited as getting something as big as The

:30:49.:30:53.

Voice. You don't get any bigger show than that, do you, on a

:30:53.:30:58.

Saturday night? It is amazing. I think the reaction to it has

:30:58.:31:02.

surprised us. When you pre-record a chunk of it, you forget anyone else

:31:02.:31:07.

is going to see it. It is like your baby. You are in the studio

:31:07.:31:11.

together and the minute it is out there and people see it, it is

:31:11.:31:17.

really exciting. The reaction has been fantastic. It is totally

:31:18.:31:23.

unique in the way - the initial concept. A lot of music - I know we

:31:23.:31:28.

mentioned this - you have your own radio show, you are surrounded by

:31:28.:31:33.

the music industry. You must see it is to do with the package and who

:31:33.:31:39.

you are. Traditionally it wasn't. Here in the UK we had a lot of ugly

:31:39.:31:48.

pop stars. Who would have thought Jimmy Nell would have a pop song.

:31:48.:31:52.

People liked music for music for a time. Obviously trends change. The

:31:52.:31:56.

fact that things are so digital now and kids are downloading songs

:31:56.:32:01.

because they have heard it on an advert or because their mates

:32:01.:32:04.

recommended something on YouTube. People are getting into music

:32:04.:32:10.

because of how good it is and how good it sound. I think the show

:32:10.:32:15.

fits in with that mentality. When did you start to do the radio show?

:32:15.:32:20.

I was on pirate for a few years as a teenager. I got tired of running

:32:20.:32:27.

away from the police, then I went to One Extra, which was a music

:32:27.:32:32.

station for black music. We launched it way back in 2002, I

:32:32.:32:36.

think. There is a horrible, horrible picture - it is Radio

:32:36.:32:41.

One's sister station. There is an awful picture of the launch DJs. I

:32:41.:32:48.

have the world's worst moustache. I am 18 and have no idea of how awful

:32:48.:32:54.

I look in the outfit I am wearing. I have to walk past that picture

:32:54.:32:59.

every day in Radio One! Thanks guys! You have the show on a

:32:59.:33:03.

Saturday as well as The Voice and then the chart show on a Sunday.

:33:03.:33:06.

The Voice on Saturday, the chart on Sunday and the chart is phenomenal.

:33:06.:33:13.

It has changed a lot recently. We have just got visual. I remember

:33:13.:33:21.

watching or listening my sister press the pause button, picking it

:33:21.:33:29.

up when the DJ started again. you are 12 or 13 you are not making

:33:29.:33:33.

pause and record tapes any more. This show feels as if we have found

:33:33.:33:38.

the new play and record with the video thing. You have so many kids

:33:38.:33:43.

listening to the radio while on Twitter, on Facebook, whatever. Now

:33:43.:33:47.

you can watch the final hour as a video show. We have tonnes of

:33:47.:33:52.

cameras in the studio. Every song I play I play the music video as well.

:33:52.:33:57.

If you are watching while it is online, every Sunday, 4pm-7pm on

:33:58.:34:03.

BBC One. If you are watching online you can actually see what happens

:34:03.:34:08.

in the studio and watch the videos too, which is a very different

:34:08.:34:14.

concept. It is a radio show, but a video show too. We look forward to

:34:14.:34:20.

The Voice. I did The Voiceover for it yesterday. It is really exciting.

:34:20.:34:26.

What I like about it - you have people who used to be known and now

:34:26.:34:33.

go on there and don't even go through? You had Shane from Five,

:34:33.:34:41.

who I have interviewed for many times. I interviewed him when he

:34:41.:34:46.

was first signed... Oh, my, that looks brilliant - you have thrown

:34:46.:34:54.

me. I have interviewed many over the years. He is one of those who

:34:54.:35:00.

you interview on their way up. They disappear. To have him back and do

:35:00.:35:05.

so well was great. It puts everything on a level playing field.

:35:05.:35:14.

It is how good you are and not their history. Dive into that. That

:35:14.:35:23.

is the vierge, we have tarragon, dil - dive in. Before I start, can

:35:24.:35:29.

we make sure this lot don't dive in as well? No butter in here. I have

:35:29.:35:33.

cooked the brill, literally pan- fried for no more than a few

:35:33.:35:39.

minutes. Garlic, shallots, lemon oil and lemon juice. A classic

:35:39.:35:44.

sauce. Happy with that? Yes. Very good. If there is a cooking skill

:35:44.:35:49.

you would like me to demonstrate or you have a great tip, drop us a

:35:49.:35:56.

line. Get all the details via our website, bbc.co.uk/saturdaykitchen.

:35:56.:36:01.

What will we cook for Reggie at the end of the show?

:36:01.:36:09.

Fish, served with home-made mushy peas, a wedge of lemon and that

:36:09.:36:15.

bread and butter, white bread and butter. We need crusty bread.

:36:15.:36:20.

could face hell - duck breast, making sure the skin is nice and

:36:20.:36:26.

crispy, served with orange, caramel sauce, served with vinegar and

:36:26.:36:30.

courgettes on the side. You have to wait until the end of

:36:30.:36:36.

the show to see the final result. Right, time for more action from

:36:36.:36:41.

Celebrity MasterChef. There are four new hopefuls. Their first task

:36:41.:36:50.

is to take one of the skill tests. This is the skills test, it's the

:36:50.:36:54.

They have ten minutes to cook us an escalope of pork,

:36:54.:36:56.

which is then breaded and pan-fried.

:36:56.:36:59.

Oil in the pan.

:36:59.:37:01.

Now we take that piece of pork between two bits of plastic

:37:01.:37:04.

so it doesn't stick to anything.

:37:04.:37:06.

And then gently go around and around and around in a circle.

:37:07.:37:11.

And now we have this piece of pork all bashed up, perfect.

:37:11.:37:16.

They're not going to know how to do this.

:37:16.:37:17.

Next we're going to make thebreading. Egg and milk mix together.- Flour. And breadcrumbs.

:37:17.:37:23.

Take our piece of escalope,

:37:23.:37:25.

and pat it gently, first into our flour.

:37:25.:37:29.

And then dip it into our egg.

:37:29.:37:32.

And then let the excess egg come off, so it's not too thick.

:37:32.:37:36.

Then a couple of times in here.

:37:36.:37:38.

And really press downthose breadcrumbs around the outside.

:37:38.:37:41.

The flour and the breadcrumb, the order of that may confuse them.

:37:41.:37:45.

So now, to test our oil.

:37:45.:37:48.

If the oil is not hot enough, the oil will soak into the breadcrumbs

:37:48.:37:51.

and you end up with a greasy escalope.

:37:51.:37:53.

If it goes in there and it's too hot, it will burn on the outside

:37:53.:37:56.

and it won't cook on the inside.

:37:56.:38:01.

Yum.

:38:01.:38:02.

A couple of minutes now, and that's all it will need.

:38:02.:38:04.

The edge is now starting to turn brown.

:38:05.:38:11.

This is tough, because they can't see the meat,

:38:11.:38:12.

so it's not easy to tell when it's cooked.

:38:13.:38:15.

If the oil's the right temperature, the breadcrumbs will tell you

:38:15.:38:18.

the meat's cooked because it's a lovely, thin piece of meat.

:38:18.:38:21.

And we are done.

:38:21.:38:27.

Mm.

:38:27.:38:32.

Come on, let's get the first one in.

:38:32.:38:37.

First up is interior designer turned TV presenter Colin McAllister,

:38:37.:38:47.
:38:47.:38:47.

Colin, we would like you, please, to make an escalope of pork.

:38:47.:38:49.

Coat it with breadcrumbs. And pan-fry it within ten minutes.

:38:49.:38:54.

Within ten minutes. OK, let's go.

:38:54.:39:01.

We really only want one escalope of pork, Colin.

:39:01.:39:03.

And if you don't know what an escalope is?

:39:03.:39:10.

I've never done this before.

:39:10.:39:12.

You've had three minutes, Colin. Seven left.

:39:12.:39:20.

You've got five minutes left.

:39:20.:39:29.

You've got just under two minutes now.

:39:29.:39:31.

Only two minutes. OK.

:39:31.:39:33.

I'm worried about how cooked that is.

:39:33.:39:35.

I don't have any time.

:39:35.:39:40.

Done?

:39:40.:39:40.

Done.

:39:40.:39:45.

Colin. A shaky start for you.

:39:45.:39:46.

Yes, indeed.

:39:47.:39:49.

Your heat was too high.

:39:49.:39:51.

OK.

:39:51.:39:51.

And you don't have enough oil in your pan.

:39:51.:40:00.

That burnt flavour means the whole thing is quite acrid.

:40:00.:40:09.

What pleases me is that you didn't completely lose your nerve.

:40:09.:40:11.

Big mistake, you recovered it,

:40:11.:40:12.

and, as a true showman, the show went on.

:40:12.:40:18.

Sharon Maugham has been an actress for over 40 years.

:40:18.:40:20.

But the only time she's been seen in the kitchen

:40:20.:40:21.

was in a series of iconic instant coffee ads from the '80s.

:40:21.:40:31.

Sharon, this is your first test.

:40:31.:40:32.

You have just ten minutes. Let's go.

:40:32.:40:42.
:40:42.:40:57.

Four minutes gone. Six minutes left.

:40:57.:41:03.

I should have made it thinner. You should have made it thinner. I tend to agree with you.

:41:03.:41:09.

Ugh.

:41:09.:41:18.

SHE GIGGLES

:41:18.:41:19.

OK.

:41:19.:41:23.

It's a really thick piece of pork.

:41:23.:41:25.

Which means that you are likely to burn the breadcrumbs on the outside

:41:25.:41:27.

before you cook the meat through in the middle.

:41:27.:41:37.
:41:37.:41:39.

Sharon, you completed the task under the time.

:41:39.:41:41.

Probably not with the finesse,

:41:41.:41:42.

but under the pressure of MasterChef- we've got something on a plate.

:41:42.:41:49.

Former estate agent Justin Ryan's passion for cooking

:41:50.:41:51.

came from seeing his mum throw lavish dinner parties.

:41:51.:42:00.

Escalope of pork, pan-fried, ten minutes.

:42:00.:42:10.
:42:10.:42:11.

You've got six minutes left.

:42:11.:42:21.
:42:21.:42:26.

Gentlemen, it's a work in progress.

:42:26.:42:29.

You've got two minutes, my friend.

:42:29.:42:30.

Two minutes left? Yeah.

:42:30.:42:32.

You're kidding!

:42:32.:42:37.

30 seconds left.

:42:37.:42:38.

OK.

:42:38.:42:38.

This is the Scottish way, have I mentioned that?

:42:38.:42:44.

Breaded escalope of... pork.

:42:45.:42:54.
:42:55.:42:57.

I don't know where to start. I watched in amazement

:42:57.:42:59.

The meat's tougher than it should be because it's not bashed thin.

:42:59.:43:01.

There's no crisp on the outside, which should be the breadcrumbs.

:43:01.:43:03.

But actually it's cooked through. OK. It's cooked through.

:43:03.:43:13.
:43:13.:43:13.

It should be lovely and tender inside,

:43:13.:43:15.

it should be crispy on the outside. It's not.

:43:15.:43:16.

We expected something, we didn't quite get it.

:43:16.:43:23.

Finally, it's former Supergrass drummer Danny Goffey,

:43:23.:43:25.

who took domestic science at school,

:43:25.:43:26.

and is the main cook in his household of four kids.

:43:27.:43:33.

Danny, this is your first task,and you have ten minutes to do it in.

:43:33.:43:36.

OK.

:43:36.:43:41.

Maybe it's just flattened. I've never done this before.

:43:41.:43:44.

Bash us out a tune, Danny!

:43:44.:43:54.
:43:54.:44:13.

Last 30 seconds. OK.

:44:13.:44:18.

All right.

:44:18.:44:22.

This is breadcrumbs.

:44:22.:44:23.

Those breadcrumbs, in a cold pan with oil,

:44:23.:44:24.

will soak up the oil like a sponge.

:44:24.:44:26.

So one side, we've got soggy breadcrumbs,

:44:26.:44:29.

the other side, dried breadcrumbs which are starting to burn. Uh-huh.

:44:29.:44:39.
:44:39.:44:39.

There is crunch to some of the breadcrumb, not all of it.

:44:39.:44:40.

The meat is lovely and tender inside.

:44:40.:44:43.

It's not bad.

:44:43.:44:48.

That's all right.

:44:48.:44:52.

Thank you very much.

:44:52.:45:02.
:45:02.:45:05.

D

:45:05.:45:05.

D you

:45:05.:45:06.

D you can

:45:06.:45:10.

D you can see how they get on when they cook up a pasta challenge.

:45:10.:45:14.

Still to come: Keith Floyd is charming the ladies of summer set.

:45:14.:45:20.

He has taken over a small,, local kitchen to cook a rabbit stew with

:45:20.:45:24.

a female chef. Cyrus's pie might have been got

:45:24.:45:34.
:45:34.:45:37.

enough for royalty this week, what will the week her Maj-egg-sty make

:45:37.:45:43.

of his? Will Reggie face food heaven or food hell?

:45:43.:45:48.

Right, next up is a man who has finished cooking for none other

:45:48.:45:55.

than Her Majesty the Queen. He is about to cook for us a similar dish.

:45:55.:46:02.

A busy week for you? Extremely busy. Then you are off to Dubai? Straight

:46:02.:46:08.

off to Dubai. We have this lovely piece of lamb and we are going to

:46:08.:46:18.
:46:18.:46:18.

at spending a few hours of your weekend on that, if you really want

:46:18.:46:24.

to get it nice and done. This uses shoulder. It is a twist on

:46:24.:46:30.

shepherd's pie. It is best with shoulder. Leg is just as good.

:46:30.:46:38.

Shoulder really 236s it -- gives it the intensity of flavour. Oh, you

:46:38.:46:44.

have the onions done. I have a couple of sticks of sin mon and the

:46:44.:46:51.

card mon that goes in, you must -- car dough mon, that goes in. You

:46:51.:46:56.

have to make sure it doesn't splatter in your face. Would you

:46:56.:47:00.

always use heards, the spices whole rather than dried? In this case,

:47:00.:47:04.

the spices have to go in whole and the whole wrd is to get the flavour

:47:04.:47:09.

of the spices out. -- idea is to get the flavour of

:47:09.:47:19.
:47:19.:47:27.

the spices out. In the mean time, let me grab a knife.

:47:27.:47:31.

Ginger and garlic. Most things would have garlic and ginger in

:47:31.:47:40.

them. Especially lamb. Comes up nice with ginger and garlic. Some

:47:40.:47:48.

koors chopping. -- coarse chopping. If you look at country captain and

:47:48.:47:53.

if you look at different recipes of country captain, some have chicken,

:47:53.:48:03.
:48:03.:48:11.

some have something else. We have ginger and garlic. In will go the

:48:11.:48:21.

coriander. I will grind them a bit.

:48:21.:48:29.

That much in will not grind very well. I said you have been busy

:48:29.:48:39.

this week, but you have been busy the entire year because you set up

:48:39.:48:44.

the restaurant, Mr Todiwala? Yes, at Terminal 5. Yes, that kept us

:48:44.:48:50.

busy. What is this about an elephant inside it? It's called Roy.

:48:50.:48:57.

A friend of ours found an elephant. It came about 200 years ago. It was

:48:57.:49:03.

lying in a back yard in somebody's house. We were looking for an

:49:03.:49:07.

elephant made with gadgets, springs and wheels, all that sort of stuff.

:49:07.:49:16.

We had found one in India. He had this wooden one, he said it is old,

:49:16.:49:20.

looks majestic. So we named it after him. We didn't know what to

:49:20.:49:27.

call it. It is the most photographed thing in the

:49:27.:49:33.

restaurant. It is nearly life-size? It is nearly. It is a gaming

:49:33.:49:39.

elephant, actually. There is a ball in the trunk, which is because it

:49:39.:49:48.

was used for playing polo with elephants. Of course it was!

:49:48.:49:56.

So you cook the onions. They need to go brown a bit. After the onions

:49:56.:50:02.

I will put the lamb back on it. Seasoning, back into the oven. 140

:50:02.:50:06.

degrees Celsius for a couple of hours. Chopped tomatoes would

:50:07.:50:12.

normally go in when the lamb is three-quarters cooked. We believe

:50:12.:50:17.

if you cook them in onion, the acidity tightens the protein and

:50:17.:50:23.

the muscles don't relax. We do it later. Stalks on or off? You can do

:50:23.:50:33.
:50:33.:50:36.

what you like, Sir. If Theo is here we ought to keep him happy. How did

:50:36.:50:41.

you end up doing this for the Royal Family? A year, a year and a half

:50:41.:50:47.

ago, I was - sorry, this is nearly done. I will put the lamb back on

:50:47.:50:56.

it. OK? I'll give it a cover. We'll put that into the oven, Sir.

:50:56.:51:02.

Do you want me to pop it in? If you don't mind - I have a bad shoulder.

:51:02.:51:09.

Any old excuse! I do have a bad shoulder. So, I was

:51:09.:51:16.

approached about a year and a bit ago, so when the palace decided

:51:16.:51:22.

that Her Majesty's tour has to go to some of the boroughs of London

:51:22.:51:29.

and the message went through to the office and being her deputy

:51:29.:51:35.

lieutenant. You are? You didn't know that? No. I'll pull my rank on

:51:35.:51:45.

you later. I know you are an OBE... Which don't you have? The KBE. I

:51:45.:51:49.

have the others And a deputy Lieutenant. And a deputy Lieutenant,

:51:49.:51:59.
:51:59.:52:02.

Sir. It is a good achievement. you mind mind chopping the cumin

:52:02.:52:07.

with some butter and some egg. I'll chop this up, in the meanwhile.

:52:07.:52:13.

I'll get my sauce cooking up. have the thing in Dubai, but you

:52:13.:52:18.

have set up this hospitality guild, something you are passionate about

:52:18.:52:23.

is the training of chefs as well. Absolutely and young people. We

:52:23.:52:29.

need more home-grown talent. Loads of kids from various backgrounds.

:52:29.:52:35.

We can train them in Asian and/orryenal cooking. And the guild,

:52:35.:52:39.

hopefully we'll have lots of back from the Government to ensure it

:52:39.:52:44.

continues, so we can train more young people, teach them more about

:52:44.:52:49.

our cooking, so there is more scope for them to grow.

:52:49.:52:58.

So you dice up the meat. This is why the shoulder is important.

:52:58.:53:03.

There we go. Nice and clean - if I had a dog it would go down on the

:53:03.:53:08.

floor! We have the mash here. You have the

:53:08.:53:14.

cumin I chopped up. Yes, Sir. And our meat is ready. Whole legs in

:53:14.:53:23.

there as well. Frpblgtsdz waste not, want -- Waste not, want not, this

:53:23.:53:30.

is India. It doesn't come out as good of course, but once it goes in

:53:30.:53:36.

the oven, with the covering, it looks as good as you want it to.

:53:36.:53:40.

Studio recipes, including this one are on our website. Go to

:53:40.:53:45.

bbc.co.uk/saturdaykitchen. You can find dishes from our previous shows

:53:45.:53:52.

on bbc.co.uk/recipes. I will show recipes over the year... And of

:53:52.:54:02.
:54:02.:54:03.

course a new edition of our Best Bites Show, 10am on Sunday.

:54:03.:54:10.

I've kept the stalks - it is a salad for Theo.

:54:10.:54:20.
:54:20.:54:21.

Fantastic. You want to try some? shall wait. It is really, really

:54:22.:54:29.

nice. Thank you, Sir. You've done a good job. Two hours. Here's one I

:54:29.:54:35.

did earlier. Particularly I lamb - you are keen on one breed. The more

:54:35.:54:41.

we use of it, the more people know of it, the more we save. We save an

:54:41.:54:45.

entire community of crofters. So the whole reason why I do it is to

:54:45.:54:49.

make sure that this community never has to die.

:54:49.:54:55.

This is up in the Shetlands? In the Orkney islands.

:54:55.:55:03.

It is of course a sheep, but it is a 5,000-year-old species. One which

:55:03.:55:10.

has not been crossed over the years. It is amazing. Don't use that, so

:55:10.:55:17.

we use that. Sound good. It is amazing. If you

:55:17.:55:23.

go up there I have never seen sheep jump into the sea. These sheep,

:55:23.:55:31.

they actually jump into the sea, fighting for kel p and seaweed.

:55:31.:55:36.

would if you had your chef's jacket on as well. I could not catch a

:55:36.:55:44.

single one. They are so agile, you cannot get hold of them. OK, so

:55:44.:55:52.

that is our beautiful mash. Have you tried Rudolph potatoes? They

:55:52.:55:57.

are brilliant. Has he been drinking that wine? It is red in colour,

:55:57.:56:03.

like the reindeer. How long for? the oven to get a lovely little

:56:03.:56:07.

colour on it. Like this one, Sir. Brilliant. Perfect.

:56:08.:56:13.

My plate is here. Are we giving any sliced bread with butter? No, that

:56:13.:56:19.

comes later. That argument all comes later.

:56:19.:56:25.

Look at that! Looks hot. It is hot. You know what, I would.... Look at

:56:25.:56:31.

that, look at that! Lovely lamb there. Sizzling hot. I would

:56:31.:56:38.

ideally have bread and butter too. Peas. That is what you want.

:56:38.:56:48.
:56:48.:57:01.

Country captain. Simple as that. This will be really hot. Can you

:57:01.:57:11.

share? How is this happening? I thought I was supposed to be your

:57:11.:57:19.

guest. Is this where I burn my mouth on live television? Brilliant.

:57:19.:57:25.

Just nod. Very good. Lovely. That's the best part here.

:57:25.:57:33.

Lovely. Let's go back to Salisbury to see what Peter Richards will get

:57:33.:57:43.
:57:43.:57:52.

to go with this right royal Cyrus is brilliant at giving

:57:52.:57:56.

traditional dishes an inspired twist. If this were a classic

:57:56.:58:01.

shepherd's pie you could go for a traditional red from France or

:58:01.:58:10.

Spain. Something like this Cote Du ron. We need something with more

:58:10.:58:17.

generosity and up-front fruit, so it can stand up to the flavours.

:58:17.:58:24.

There is one variety which springs to mind - it is Chile and stand

:58:24.:58:29.

forward the wonderful people with this outstanding value red.

:58:29.:58:34.

The great news when it comes to matching wines to a dish like this

:58:34.:58:40.

is you can go cheap and cheerful, because you don't want anything too

:58:40.:58:45.

full bodied or flavoured because that will clash with the spice.

:58:45.:58:54.

This has beautiful smells of plums - it will not get lost. It is juicy,

:58:54.:58:59.

soft and refreshing. That is what we need to pick up on the savoury

:58:59.:59:04.

richness of the meat and the fragrance of the spice and the

:59:04.:59:08.

juiciness of the tomato and that touch of spinach. So, Cyrus, it is

:59:08.:59:12.

a brilliant, original take on a classic dish. Here is a bargain of

:59:12.:59:19.

a red wine to go with it. It is. It is fantastic. Under �5.

:59:19.:59:25.

Full of body as well. Still light, so it goes nice with a heavy meat

:59:25.:59:29.

like that. We ought to stop biging up these wines - they will be as

:59:29.:59:34.

rare as petrol! It is spot-on. Lovely fruit. That

:59:34.:59:39.

spice - it is delicious. The spice goes well with the lamb.

:59:39.:59:45.

Happy with that? Love it. It is great. I am trying my hardest not

:59:45.:59:49.

to scoff on telly. My mum will be annoyed.

:59:49.:59:55.

Let aets get back to celebrity mast -- let's get back to Celebrity

:59:55.:00:00.

MasterChef. They will be split into two teams. I have been mugged!

:00:00.:00:10.
:00:10.:00:34.

These plates must be ready in one hour.

:00:34.:00:42.

Let's cook. Each team has to invent a pasta

:00:42.:00:48.

dish, from ingredients which include a range of pasta, muscles,

:00:49.:00:58.
:00:59.:01:03.

tomatoes, pancetta, mushrooms and a that are

:01:03.:01:13.

- Really? As what? - These capers taste really nice.

:01:13.:01:17.

- I don't think that's a problem. - I'm allergic to shellfish.

:01:17.:01:20.

If you're allergic, is it right to cook it? If you can't taste it, you can't have an opinion. OK.

:01:20.:01:27.

- Sorry. - We can do something else, then.

:01:27.:01:35.

Seven minutes gone.

:01:35.:01:37.

Sharon's team-mate is former Supergrass drummer Danny Goffey

:01:37.:01:47.
:01:47.:01:50.

You two spent quite a bit of time working out what to cook for us. What is the dish, Danny?

:01:50.:01:54.

- We've got Sharon's meatballs! - We're doing a pasta

:01:54.:01:57.

with lamb and beef meatballs in a tomato sauce.

:01:57.:02:07.
:02:07.:02:07.

On the second team is TV presenter Justin Ryan, who made a bad first impression.

:02:07.:02:17.
:02:17.:02:18.

Working with Justin is presenting partner Colin McAllister,

:02:18.:02:28.
:02:28.:02:28.

Colin and Justin, you guys are assembling. We are assembling.

:02:28.:02:32.

What are you cooking for us? A cross between moussaka and lasagne.

:02:32.:02:36.

We've got some sausage in there, mushrooms, loads of pasta,

:02:36.:02:39.

aubergines and then the final dose of cream

:02:39.:02:42.

and lots of cheese. And breadcrumbs.

:02:42.:02:52.
:02:52.:02:56.

Can I just say you've only got 15 minutes left? 15 minutes.

:02:56.:02:59.

- I think it's... - Shall we do Lady and The Tramp?

:02:59.:03:09.
:03:09.:03:11.

You've got 10 minutes left and that means plated as well.

:03:11.:03:19.

Last two minutes! You're going to have to shift!

:03:19.:03:22.

Are we cooked? Oh, God...

:03:22.:03:32.
:03:32.:03:39.

How many fingers and thumbs have you got? How many's here? Count them.

:03:39.:03:41.

Where's the other plate? There. Look. 10 seconds left.

:03:41.:03:50.

That's it. Step away from your bench. Your time's up. That was good. That was really stressful.

:03:50.:03:53.

It was so stressful!

:03:54.:04:03.
:04:04.:04:09.

Danny and Sharon have made ten plates of spaghetti, topped with lamb and beef meatballs

:04:09.:04:14.

in a cherry tomato and basil sauce.

:04:14.:04:19.

I think you work very well together, I do. And your idea was sound.

:04:19.:04:22.

I do have one issue - there isn't enough sauce.

:04:22.:04:28.

And pasta sauce does not sit on top- of pasta, it gets mixed together.

:04:28.:04:38.
:04:38.:04:39.

Your pasta still has a little bit of firmness. I like that. Good.

:04:39.:04:44.

It's cooked well. Everything is cooked well. And your tomato sauce is sweet and nice.

:04:44.:04:49.

It needs more flavour. There's a little hint of spice, but it needs more.

:04:49.:04:54.

- Oh, dear... - I know. It's scary.

:04:54.:05:03.

You both obviously have a really good palate. That sauce is- really tasty. The concept is good

:05:04.:05:08.

because there is the variation. They're going a little bit dry, but, on the whole, not a bad job.

:05:08.:05:17.

Colin and Justin's dish is a Mediterranean pasta bake

:05:17.:05:20.

topped with pine nuts, parmesan and capers,

:05:20.:05:23.

accompanied by a rocket and tomato salad.

:05:23.:05:28.

Inside we have lamb sausage, beef, mushrooms, aubergines,

:05:28.:05:32.

cheese, pasta, salt, pepper, milk. And bacon lardons.

:05:32.:05:38.

Bacon lardons! Brilliant. Then we've got scattered pine nuts and capers

:05:38.:05:43.

and tomatoes and olives. We're up to 15 ingredients in one bowl.

:05:43.:05:53.
:05:53.:05:57.

The acidity from the parmesan cheese and the tomato coming

:05:57.:05:59.

together with the spiciness of the lamb sausage

:06:00.:06:04.

is a little bit overpowering. Your aubergines aren't cooked enough. They need to be cooked first

:06:04.:06:11.

or they just go hard. That's probably why it's salty,

:06:11.:06:13.

the saltiness coming from those aubergines.

:06:13.:06:23.
:06:23.:06:26.

There's a lot of cheese flavour in with tomato.

:06:26.:06:28.

You can get the hint of some meat, but I can't tell which.

:06:28.:06:31.

It's perfectly edible, but because there's so much going on,

:06:31.:06:36.

it's just a little bit muddy.

:06:36.:06:46.
:06:46.:06:47.

No doubt about it, this has been a really tough task.

:06:47.:06:50.

But what comes next... it's a lot tougher.

:06:50.:06:55.

Thank you.

:06:55.:07:05.
:07:05.:07:10.

It

:07:10.:07:10.

It is

:07:10.:07:11.

It is time

:07:11.:07:15.

It is time to answer some foodie questions.

:07:15.:07:19.

Each caller will be able to decide what Reggie eats at the end of the

:07:19.:07:22.

what Reggie eats at the end of the show. We have Carla from Lancashire.

:07:22.:07:28.

D Good morning. I am here. What is your question? I bought some past

:07:28.:07:36.

ta at an Italian Delhi pasta at an Italian deli. I don't know how to

:07:36.:07:44.

use it. It is nice in a soup. I make some soup with celery, carrot,

:07:44.:07:49.

add some beans and add some of the pasta and bring it up and you have

:07:49.:07:54.

a lovely thick soup. With my kids we would boil the pasta and dress

:07:54.:08:01.

it in butter and olive oil. They loved it. Would you like to see

:08:01.:08:05.

heaven or hell? Heaven, please. Kevin from Cleveland, are you

:08:05.:08:12.

there? Good morning. What is your question? I have beefburgers and

:08:12.:08:16.

would like about Italian or Indian take on them. I will go for the

:08:16.:08:22.

Indian take on beefburgers. If you can grind your own mince. He has

:08:22.:08:30.

them already done. Crush them again, mix in some freshly ground

:08:30.:08:38.

coriander, grain chili. Make it nice and soft. A nice chutney?

:08:38.:08:46.

mango chutney will do. Or what works well in a bun is to make the

:08:46.:08:53.

tomato ketchup hot. Spice it up with green chilis and coriander.

:08:53.:08:59.

How does that sound? Lovely. What dish would you like to see, heaven

:08:59.:09:09.
:09:09.:09:12.

or hell? Hell, please. What's wrong with you!? Elaina. I have a dinner

:09:12.:09:18.

party today and have a saddle of lamb. I wonder if you could suggest

:09:18.:09:22.

stuffing and carving. If it is off the bone, that is how you want it.

:09:22.:09:28.

If it is not, you take it back to the butchers. If it is... Is it

:09:28.:09:33.

whole on bone or off the bone? is on the bone. I would make the

:09:33.:09:39.

stuffing, breadcrumbs, pork, sausage meat, mix together. Orange

:09:39.:09:43.

or lemon zest and some parsley or chestnuts chopped up. I would take

:09:43.:09:49.

that and the lamb back to the butchers, take it off the bone.

:09:49.:09:53.

Otherwise it is a nightmare. Thrown the bone away. You want him to tie

:09:53.:09:59.

it up with that stuffing inside it. It is easy to roast off. It will

:09:59.:10:05.

take a good 45 minutes once you have sealed it in the oven. Which

:10:05.:10:12.

dish would you like to see? Hell, please. The duck. What is wrong

:10:12.:10:20.

with these people? The guy to beat at the top, 15.12

:10:20.:10:24.

seconds. I don't think these guys will beat it. Are you ready. Three,

:10:24.:10:32.

two, one, go! It has got to be a three-egg

:10:32.:10:42.
:10:42.:10:54.

Mine is not even ready yet. OK I am going to take my off too. Are you

:10:54.:11:00.

happy with that? No. I know I like my butter, guys, but.... That is

:11:01.:11:09.

why I put extra in. You almost want to eat this with a straw. Is that a

:11:09.:11:19.
:11:19.:11:21.

three-egg omelette? Two-and-a-half. Cyrus, you did it, you are done

:11:21.:11:28.

here - 29 seconds. You did it quicker. Did I? Yes.

:11:28.:11:36.

Thank you. You did it in 28.16, which puts you there. One above it.

:11:36.:11:44.

Respect table time. Theo, 22 seconds. Where are you? 20.16.

:11:44.:11:50.

did it in 18. That's good!

:11:50.:11:58.

Two-egg omelette, you're not going It is great on this show. Will

:11:58.:12:05.

Reggie get his idea of heaven or hell. You can now watch a vintage

:12:05.:12:10.

performance, this is a great performance from the greatest TV

:12:10.:12:14.

chef of them all, Keith Floyd. He is in Somerset and turning his

:12:14.:12:24.
:12:24.:12:40.

charm on a female chef. You have to You are very popular. I am not

:12:40.:12:45.

surprised. You'll fall in it. It never dries up. Very cold. The

:12:45.:12:52.

extraordinary thing is my bakery used to be a fisher for 180 years.

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

The fisher would come out and wash And take me to your hot,

:13:03.:13:11.

'An old Somerset dish is breadcrumbs and fries them

:13:11.:13:21.
:13:21.:13:28.

He's nice, isn't he? He's lovely. You can come here. This is what he

:13:28.:13:33.

I've seen him on some of thoseprogrammes. He's quite rude to you.Where are you, dear heart? I'm here.

:13:33.:13:40.

You're meant to help. I know.

:13:40.:13:43.

You're drinking all that cider behind my back. That is all going to fry gently away.

:13:43.:13:50.

Only for, please, about a minute and a half. Right. Turn them over. I mean, really, hardly any at all.

:13:50.:13:57.

They need very little. OK.

:13:57.:14:00.

What is this lovely, green, onyx-looking liquid in here? Onyx?

:14:00.:14:05.

It's gooseberry and tarragon sauce. Be careful, sweetheart, it's hot.

:14:05.:14:10.

Isn't it lovely? It's beautiful!

:14:10.:14:13.

And that goes with the... That isa lovely piquant sauce that we serve- with these.

:14:13.:14:19.

And, to go with it, because these are all very soft and gentle...

:14:19.:14:24.

The housewife should buy these. They're SO inexpensive!

:14:24.:14:29.

They needn't buy the whole head. Look at that lovely white flesh!

:14:29.:14:34.

Doesn't it make your mouth water?

:14:34.:14:36.

And they're almost done! Oh, I'm sorry, am I...? It's fine.

:14:36.:14:41.

I recognise when I'm in front of a real trooper, you know(!) Listen.

:14:42.:14:46.

She's gonna do that.

:14:46.:14:49.

We've got eight beautiful maidens upstairs, who work in this fine restaurant.

:14:49.:14:56.

I've to cook the other half of their lunch - rabbit.

:14:56.:15:00.

I don't want a little bunny-wunny in my wow-boat. Bunny?!

:15:00.:15:05.

Remember that Tom Paxton song? Brilliant. About President Carter.

:15:05.:15:10.

Anyway, it's back to the real business.

:15:10.:15:14.

The imperial spin-round of the ingredients...

:15:14.:15:18.

Fresh field mushrooms, chopped. Parsley. Root vegetables - in this case, onions and carrots.

:15:18.:15:25.

Fresh thyme. Good bacon. Tomato puree. Garlic.

:15:25.:15:30.

Rabbit, drenched in seasoned flour.

:15:30.:15:32.

The star of this little show is the sparkling gooseberry champagne.

:15:32.:15:37.

Mushrooms, at this stage, can go into here, with the bacon...

:15:37.:15:44.

..fat and the carrots and onions.

:15:44.:15:48.

And they can all brown off quite nicely. No problems there.

:15:48.:15:53.

The sound man, in television programmes, doesn't like frying noises,

:15:53.:15:59.

but he insists on having that kind of noise.

:15:59.:16:03.

A bottle of champagne should be opened so that it makes no noise.

:16:03.:16:08.

Right. That's going well. Flip over- here. These are browning nicely.

:16:08.:16:13.

Free range... Well, not free range.- Wild rabbit, doing very well.

:16:13.:16:18.

Flip them over like that.

:16:18.:16:21.

With my little fingers.

:16:21.:16:23.

Have to be used.

:16:23.:16:26.

Turn these things over.

:16:26.:16:28.

Those are browned, those, sealed. OK.

:16:28.:16:31.

GIGGLING

:16:31.:16:34.

I'm back. I've brought a loving cup. You're not having it all your way!

:16:35.:16:42.

Ooh, I say! Keep an eye on them.

:16:42.:16:45.

Isn't this gorgeous! Can I help?

:16:45.:16:47.

You can help by being quiet, cos...

:16:47.:16:50.

You always give me the difficult things to do! I'm busy, OK?

:16:50.:16:55.

You don't want me to touch it?

:16:55.:16:57.

Stand here... Hold that.

:16:57.:17:00.

And shut up.

:17:00.:17:01.

GIGGLING

:17:01.:17:02.

What are you doing tonight? I'm cooking, Margaret... I know.

:17:02.:17:07.

I'm not a TV presenter, I'm not an interviewer, I don't work on Tomorrow's World!

:17:07.:17:15.

Actually, I'm a cook. It smells heavenly.

:17:15.:17:19.

I wish you could havea smelling television. Smellyvision.

:17:19.:17:24.

They used to have it in "1984". That's all our nice bits, in there.

:17:24.:17:29.

A bit of thyme. I don't have enough- of it, to be honest with you.

:17:29.:17:34.

Get the dreadful pun, there?

:17:34.:17:37.

And parsley. Then we add our tomato- puree, which we'll stir well in. That'll all mix in, in a moment.

:17:37.:17:44.

Like that.

:17:44.:17:47.

And then...

:17:47.:17:49.

Oh, no! English!

:17:49.:17:52.

Goosegog sparkling wine. Isn't that lovely?!

:17:52.:17:56.

What will have to happen now, you'll go walking round the Somerset Levels.

:17:56.:18:03.

He's quite clever at filling up little interludes!

:18:03.:18:08.

The next time you see this dish... It goes into the oven, covered with foil.

:18:08.:18:14.

It'll be in there for about an hour and a half. Not much longer.

:18:14.:18:19.

Look at that lovely fleshy piece! Nice. I bags that bit. 1� hours.

:18:19.:18:23.

'I couldn't come to Somerset without telling you how Cheddar cheese is made.

:18:23.:18:28.

'After the milk has been heated and the rennet's been added, it goes all thick.

:18:28.:18:32.

'It's paddled into curds and whey. The whey is drained off, leaving a crumbly curd.

:18:32.:18:36.

'The curds are drained of moisture

:18:36.:18:38.

'and then compressed and packed into these moulds, lined with cheesecloth.

:18:38.:18:45.

'Hence the Monty Python line "blessed are the cheesemakers"!

:18:45.:18:50.

'Finally, the moulds are stacked together, pressed again, to eliminate remaining moisture.

:18:50.:18:58.

'Then they are turned out to be stored in the churn. Thank you, moo cows, for a fine cheese!'

:18:58.:19:08.

What d'you think of my "Somerset on- a plate"? It reminds me of fields.

:19:08.:19:14.

Ah! Somerset! You're brilliant! not only brilliant about cooking,

:19:14.:19:18.

I ought to be running business management programmes as well!

:19:18.:19:19.

SHE'S taken my correspondence course! She surrounds herself with caring, helpful staff. Absolutely.

:19:19.:19:29.
:19:29.:19:30.

It's important. Especially caring. Let's serve. They've deserved it.

:19:30.:19:40.
:19:40.:19:50.

I

:19:50.:19:50.

I told

:19:50.:19:50.

I told you

:19:50.:19:54.

I told you he was good and you can see more of him next week. Now it

:19:54.:20:00.

is time to find out if it is food heaven or hell. Heaven is bream,

:20:00.:20:06.

with chips and mushy peas, in butter, with sliced bread - we'll

:20:06.:20:11.

get on to that in a minute. It could be the duck with orange and

:20:11.:20:17.

sauce with courgettes. How do you think these lot have decided? It

:20:17.:20:23.

was 2-1 at home. Just to see me squirm people will be nasty to me.

:20:23.:20:27.

They have gone the other way. If you can do me the chips, please,

:20:27.:20:34.

Cyrus. If you can fillet the fish, I will do the batter. Next I will

:20:34.:20:41.

talk about the peas. These are marafat peas. You need to soak

:20:41.:20:50.

these in baking pouder, sorery bicarb.

:20:50.:20:55.

-- sorery, bicarb. You soak them overnight and you end up with these.

:20:55.:21:02.

You need the bicarbonate of soda in there as well.

:21:02.:21:08.

We have some cornflour. There we go. We'll use a couple of eggs and egg

:21:08.:21:15.

whites into here. Egg yolks into one bowl. Because

:21:15.:21:20.

we'll make this batter slightly lighter, I've got some sparkling

:21:20.:21:26.

water here and some whipped egg whites. As soon as they are done,

:21:26.:21:31.

Cyrus, they can go into the end basket there. I'll whisk it up. You

:21:31.:21:39.

are a massive foodie. I know you have enjoyed the food here. If you

:21:39.:21:44.

mean I like to pig out, then yeah, I am a greedy one. I like food and

:21:44.:21:49.

I do like the cook. With the amount I do, I don't get to cook much for

:21:49.:21:54.

myself. If you like fresh ingredients there's nothing than

:21:54.:21:59.

having fresh stuff in the fridge. I tend to eat out a lot. I will get

:21:59.:22:05.

some cards - do you guys do vouchers? They've gone silent, you

:22:05.:22:10.

see! There's a deafening silence there. Straight in - end fryer. We

:22:10.:22:15.

have our fish, which is nearly there. Batter, I've got some egg

:22:16.:22:21.

white, I'll pop in there, but fizzy water. This is the start of a

:22:21.:22:27.

batter. You would not normally put egg yolks in here. We'll pop our

:22:27.:22:33.

egg whites in. Then, at this moment in time, we've

:22:33.:22:42.

got ten seconds before I need the fish. Five, four, three, two, one.

:22:42.:22:50.

We take our fish. Aren't they supposed to shout, "Yes, chef."

:22:50.:22:55.

They started five years ago, but don't bother now. The idea is when

:22:55.:23:00.

you deep-fry fish, lay it in carefully, otherwise it will stick

:23:00.:23:04.

to the bottom of the basket. Lay the fish in. Now, it depends where

:23:05.:23:10.

you are from - would you call these scraps orbits? I call it the best

:23:10.:23:19.

bit of the bottom of the chip bag. Crunchy bits, fantastic. They are

:23:19.:23:27.

bundies. They make chutney with that. They crush them with garlic

:23:27.:23:31.

chili and put it in the thing you make bread with. Am I doing the

:23:32.:23:36.

make bread with. Am I doing the bread, then? Yes.

:23:36.:23:44.

Sliced bread - that's going hem with you, Reggie. Fish and chips

:23:44.:23:50.

has to be done with white sliced bread. This is proper - it has

:23:51.:23:57.

feeling. Do me a favour - come on. If you have fish and chips, you

:23:58.:24:04.

have this. I am doing it the royal way now. The butter is hard. I need

:24:04.:24:13.

to spread it nicely. It is like plastering. You have to do it the s

:24:13.:24:19.

upony way. These are the peas. -- the poncy way. These are the peas.

:24:19.:24:29.
:24:29.:24:29.

It is all in here and you just cover with water, like this.

:24:29.:24:37.

Put in the butter. That is looking at me! Just rude! I thought I was

:24:37.:24:42.

your guest. Doesn't matter on this show at this point!

:24:42.:24:48.

We'll finish this off with some butter. Look at that - that's

:24:48.:24:54.

proper.... That's proper. Are we going to trim the edges off? What?

:24:54.:24:58.

You may have been working for royalty, but you leave the crusts

:24:59.:25:03.

on. Can we do one without the crust then. If you want to take the

:25:03.:25:12.

crusts off your bit, that's fine Take the crust off one. They make

:25:12.:25:16.

the sandwiches in Bombay, you never give them the crusts, they throw

:25:16.:25:24.

them at you! What shall I do with that? We'll

:25:24.:25:34.

deep--fry the fish. -- deep-fry the fish. This will not colour as much

:25:34.:25:39.

as I should to. I would do this with dripping.

:25:39.:25:45.

What? Dripping. Pig fat. I don't eat pork. That ain't going to work

:25:45.:25:50.

for me. That is why I don't have dripping in here. I would cook this

:25:51.:25:54.

with dripping. You would cook it in vegetable oil.

:25:54.:25:59.

We have the chips cooking away. They are looking good.

:25:59.:26:05.

There we go. Give them to me. I will fold them

:26:05.:26:15.
:26:15.:26:16.

up a bit. You can season the peas. This is a butter dish only.

:26:16.:26:19.

You don't expect me to eat all those peas, do you? There is enough

:26:19.:26:26.

there to feed a country. Some like it hot. That's all the

:26:26.:26:30.

butter that is left! Just some butter in there. Some on

:26:30.:26:37.

the side. The fish is cooking away. Are you happy with that? This

:26:37.:26:43.

comes out, a good pinch of salt. Excuse me!

:26:43.:26:49.

Put them on there now. Another plate here, if you want. Put the

:26:49.:26:58.

scraps on it as well. Chips... Sliced bread with crusts on, please.

:26:58.:27:05.

That looks good. And then you ruin it with the

:27:06.:27:13.

bread! I mean, really! The butter will make up for it.

:27:13.:27:21.

And Reggie, wedgey lemon. A chip sandwich.

:27:21.:27:30.

That is good. Shall I try one of your skinny

:27:30.:27:34.

chips? Nice one! Every man for himself on this bit. The crew will

:27:34.:27:42.

eat it if you don't eat it all. do you like them apples? Cheers! To

:27:42.:27:52.
:27:52.:27:56.

go with this we have chosen a Sauvignon blank - Waitrose, �7.77.

:27:56.:28:04.

I think we have all burnt our mouths. Oh, wow!

:28:04.:28:10.

Get some lemon on that fish. Never, ever seen - it is like a pack of

:28:10.:28:16.

hounds diving in. They are great! Peter has chosen, I say three

:28:16.:28:21.

excellent wines. Beautiful wines. Are you happy with

:28:21.:28:25.

that? Really good. That is sea bream. You can use whatever you

:28:25.:28:30.

want. Most importantly, best of luck with The Voice. Tonight, 7pm,

:28:30.:28:37.

BBC One. Make sure you watch. is all. Thanks to Theo Randall,

:28:37.:28:42.

Cyrus Todiwala. And Reggie Yates. Thanks to Peter Richards for the

:28:42.:28:45.

Download Subtitles

SRT

ASS