:00:07. > :00:10.Good morning. Break out the saucepans, it's time to get cooking!
:00:11. > :00:35.This is Saturday Kitchen Live. Welcome to the show. With me in the
:00:36. > :00:41.studio today, two top chefs. The man from Mexico turning the village of
:00:42. > :00:45.Cobham in Surrey into a gastronomic hotspot, Fernando Stovell L. Next
:00:46. > :00:49.game, a French chef with a passion for vegetables. This would set him
:00:50. > :00:56.apart enough, but he also happens to be one of the best cooks of his
:00:57. > :01:01.generation. It's Bruno Loubet. Great to have you on the show. What are
:01:02. > :01:08.you going to make? We are making a lasagne, which is called Quesada in
:01:09. > :01:13.Spanish. You are confusing me, Mexican lasagne? Courgette flowers,
:01:14. > :01:20.cornflour, we are going to pilot up with a beautiful flavours. -- I'll
:01:21. > :01:29.get up. What are you going to do? I'm going to do corn and quinoa, in
:01:30. > :01:38.apple juice, wrapped in a Cornhusker. That's a Latin American
:01:39. > :01:43.twist? Sunni and marinated chicken, grilled on the barbecue.
:01:44. > :01:54.A Latin American theme to the dishes. We have a fantastic line-up
:01:55. > :01:57.of food films from the archives. Our special guest today has been part of
:01:58. > :02:03.two of some of the most successful BBC comedy series of all time, the
:02:04. > :02:07.Royle Family and Two Pints Of Lager And A Packet Of Crisps. He's not
:02:08. > :02:12.acting in his latest project, who's written a new drama called Space
:02:13. > :02:22.Age. It's Ralf Little. Good to have you on the show. A massive foodie?
:02:23. > :02:35.You said you can shop anything we want? You could have set yourself up
:02:36. > :02:39.here. -- chop. I suddenly realised he would make me do loads of things.
:02:40. > :02:46.I can shop stuff up. I didn't realise writing was so prolific
:02:47. > :02:53.throughout your career? Only about three years ago I wrote a show
:02:54. > :02:58.called The Cafe, for Sky. A sitcom, directed by Craig Cash, from the
:02:59. > :03:03.Royle Family. I've had two series that, in which there was a character
:03:04. > :03:10.we never saw called James Martin. This is the latest thing that I've
:03:11. > :03:16.done. It's one for Sky Playhouse. An amazing cast, not a massive cast but
:03:17. > :03:22.amazing. So, Food Heaven or Food Hell for Ralf? Your favourite or
:03:23. > :03:27.least favourite ingredient. It is up to the chefs and our viewers to
:03:28. > :03:32.decide. What would Food Heaven be? Mussels. Mussels are lovely. I was
:03:33. > :03:37.out in France, on a rubbish coming holiday when I was six, with my mum
:03:38. > :03:42.and dad. The highlight, they ordered some mussels and I sat on a sea
:03:43. > :03:46.wall, for two minutes, by the time they came back, I'd eaten them all.
:03:47. > :03:52.What about Food Hell? It's entirely your fault, TV chefs, is one of
:03:53. > :03:57.those ingredients, courgette flowers, like those, that nobody
:03:58. > :04:00.ever cooks at home. All chefs are like, you know what, I'm going to
:04:01. > :04:04.get some pearl barley. I love cooking shows. I thought I would try
:04:05. > :04:20.some of that. Had to find it. It's rubbish! Flavourless, snotty, it's
:04:21. > :04:25.like field snot. For Food Heaven, I've got something a little bit
:04:26. > :04:29.different in mind. The mussels added to fennel, onion, carrots and
:04:30. > :04:42.tomatoes, double cream, herbs and topped with bread dough. All baked
:04:43. > :04:45.in a really hot oven. Mussels, it's always almost the same, so some
:04:46. > :04:50.variation would be nice. Some fantastic pearl Harley, served with
:04:51. > :04:53.another ingredient often overlooked, guinea fowl. The barley
:04:54. > :04:57.is cooked with chicken stock, wild garlic puree, lemon juice and
:04:58. > :05:05.Parmesan to make like a risotto. Roasted guinea fowl, kale and a few
:05:06. > :05:09.beer poached onions. Will it be slimy? Even more so, just for that.
:05:10. > :05:12.You'll have to wait until the end of the show to see what he'll get. If
:05:13. > :05:18.you have any questions for the chefs, call this number.
:05:19. > :05:26.If I do get to speak to you, we will be asking if you will be facing Food
:05:27. > :05:31.Heaven or Food Hell. That barley is delicious! First today, Fernando
:05:32. > :05:37.Stovell. Great to have you on the show. A bottle of... I don't know
:05:38. > :05:42.what it is? Tequila? The godfather of tequila.
:05:43. > :05:49.It's a bit early to be drinking that stuff. Right now, we are going to
:05:50. > :05:57.start preparing the courgettes. We got layers of courgettes, one
:05:58. > :06:03.particular chilli. Originates from the south of Mexico City. It's a
:06:04. > :06:16.very mild, not very strong. You can actually use these... Is it like
:06:17. > :06:21.pedron? Yes. A lot of people think that the seeds are the spicy part.
:06:22. > :06:26.But it's actually the veins. So you remove the top part of it. We are
:06:27. > :06:34.going to do different layers of different ingredients for the dish.
:06:35. > :06:37.It will all be very, very tasty. We've got some courgette, which I
:06:38. > :06:44.will prepare for you. We got the ones with the flowers, baby
:06:45. > :06:55.courgettes, and the larger ones? Yes, just to get really nice
:06:56. > :06:58.caramelised texture. Quesada, that is what my mother used to call it.
:06:59. > :07:03.My mother used to make this, she would say, what do you want for your
:07:04. > :07:07.birthday? I would always say Quesada. My absolute favourite. You
:07:08. > :07:18.used to have this? I used to have sausage and beans! The second name,
:07:19. > :07:24.the translation is like a cake, the only difference is it has coconut.
:07:25. > :07:29.You're going to use the flowers in two ways? One of them will just be
:07:30. > :07:36.raw, as an addition to the layers of the actual Quesada. In France, you
:07:37. > :07:40.can get these all over the place. For some reason, probably the reason
:07:41. > :07:46.you can't find them, supermarkets tend not to sell them? Yes, with the
:07:47. > :07:53.flowers? In France, you have them all over the place? Every garden. If
:07:54. > :07:58.you grow them yourself, they are delicious. You've got the peppers?
:07:59. > :08:08.Just caramelised, really nicely. The second thing will be the courgettes.
:08:09. > :08:13.They go in the other pan? Yes. The next step, actually, every time you
:08:14. > :08:25.invite me to the show, I always bring my pestle and mortar. A
:08:26. > :08:30.Mexican Yorkshire accent! You can actually cook on a raw flame, naked
:08:31. > :08:35.flame, which is really good. You can heat it up as well? Exactly. There
:08:36. > :08:41.are two different types, be very careful if you have the ceramic one.
:08:42. > :08:47.Don't put it on the heat, it will explode.
:08:48. > :09:03.What I'm doing now is making a paste of the garlic and another type of
:09:04. > :09:11.chilli, chipotle. That's smoked chilli. Is it one in every ten that
:09:12. > :09:16.is hot? Not really. The reason they get really hot is because of the
:09:17. > :09:22.sun. That actually provokes them to get really spicy.
:09:23. > :09:34.I'm forming a little paste. We actually shallow frying the
:09:35. > :09:39.tortillas. That's done. The source that we are going to get on now? --
:09:40. > :09:47.sauce. Yellow marker that will take a little bit of time to get done. A
:09:48. > :09:55.little bit more of the paste. We need to chop some shallots. I can do
:09:56. > :10:02.that. This is for the tomato sauce that will be the base? Correct. This
:10:03. > :10:09.is going to be the garnish. Is this a variant of a classic dish? Like I
:10:10. > :10:15.said, the one with the coconuts. This is my mother's recipe, really.
:10:16. > :10:19.I must be the only person that has been to Mexico and never saw any of
:10:20. > :10:22.it. I used to have a restaurant on a cruise ship. It dropped me into
:10:23. > :10:26.Mexico and I missed the flight. The next one was seven or eight Hours
:10:27. > :10:33.Drive away. They told me to get into a taxi. Literally, a taxi,
:10:34. > :10:37.eight-hour drive, and I fell asleep. With my head and hand out of the
:10:38. > :10:49.window. I woke up and half of my body was that colour. It was proper
:10:50. > :10:55.hot. Half of my face was red. It's a shame, it's a lovely country. I need
:10:56. > :10:59.to go back, I didn't see any of it. It's very similar to French food,
:11:00. > :11:04.it's very regional. You get food from different regions. This is the
:11:05. > :11:12.paste? This is where the beautiful... The version of
:11:13. > :11:19.tequila, which is really nice. A little dash. We want a little bit of
:11:20. > :11:24.the smokiness. This brings back memories. If Chris, my friend, is
:11:25. > :11:27.watching this, this is my second Mexican experience where I had to
:11:28. > :11:36.drink a flaming tequila, is that right? I swallowed it, spotted out
:11:37. > :11:46.and set my mate's jacket on fire. -- spat it out. So, put your tomatoes
:11:47. > :11:51.in there. We cook it for how long? A good 20 minutes. A little mix of
:11:52. > :11:59.vinegar, to counteract the acidity from the tomato juice. We've got one
:12:00. > :12:05.already done. We are pretty much ready to start building the dish up.
:12:06. > :12:12.There's not really such thing as ordering, or how to pile them up.
:12:13. > :12:21.Lasagne, it is normally the meat, then the pasta, then the actual
:12:22. > :12:27.sauce. You just put a little bit of tomato, chicken next. I'm just
:12:28. > :12:30.putting those in there. If you would like to put your questions to
:12:31. > :12:36.Fernando or Bruno, you can call us on this number.
:12:37. > :12:46.Some pan-fried courgettes, nicely caramelised.
:12:47. > :13:03.Did you...? No, sorry! Schoolboy error. I would have seasoned them.
:13:04. > :13:10.We've got some of the chilli kiss. Cheese? It's your call. This is not
:13:11. > :13:14.Mexican cheese? Americans call it a Monterey Jack. I call it a cheddar.
:13:15. > :13:23.What is the most famous Mexican cheese? The one I like is very
:13:24. > :13:37.similar to good mozzarella, very string key, it melts really well.
:13:38. > :13:49.You've got the seasoned courgettes. We are almost there. These peppers,
:13:50. > :13:57.you just take out the seeds? And the veins. A little bit of cream. A sour
:13:58. > :14:03.cream, or a very nice, heavy double cream. A little bit of cheese. Some
:14:04. > :14:15.more for two years. Two layers, this time. -- to
:14:16. > :14:27.I think the chillis are amazing, and the layers of flavours. It had a bit
:14:28. > :14:31.of a resurgence, Mexican food. Loads of Mexican places, opening all over
:14:32. > :14:34.the place. In Manchester as well, it's not just a London thing, it's
:14:35. > :14:42.everywhere. It was never really a thing when I was growing up. And you
:14:43. > :14:47.enjoy it? I love it. I'm not too big on spice, so I'm a bit nervous.
:14:48. > :14:52.There's going to be a big campaign next year, in the UK, and it seems
:14:53. > :14:59.very exciting. I'm deep frying the other ones, but these just go on?
:15:00. > :15:05.Correct, raw. You put that in the oven and it will continue cooking a
:15:06. > :15:10.little bit more. And cream? Sour cream, or double cream. I personally
:15:11. > :15:14.prefer double cream, it's up to you. It does look a little bit messy, but
:15:15. > :15:25.when it comes out from the oven, it looks great. A little bit of heavy
:15:26. > :15:30.cheese on the top. In the oven? Yes, in the oven. How long does this go
:15:31. > :15:34.in for? A good 25 minutes. Just keep an eye on the top of your dish. Look
:15:35. > :16:04.at this! run for their money. Garnish it with
:16:05. > :16:12.a little bit of green on the top. Put your perfect flowers on the
:16:13. > :16:26.site. Tell us what it is again? It is Mexican salad. Mexican lasagne.
:16:27. > :16:37.It looks delicious. Bring back over. Let's dive into this. It will be
:16:38. > :16:46.very hot. Just of an hot. Leftover bits of chicken, lamb, you could do
:16:47. > :16:51.it with anything. Go to the shops, leave it in the oven and come back
:16:52. > :16:59.and have it. That is very good. It is very hot. Our wine expert Susy
:17:00. > :17:05.Atkins has been to death in celebrating English wine week. Let's
:17:06. > :17:17.see what she has chosen for Fernando's quesada.
:17:18. > :17:20.It is English wine week and I am near Totnes and after a good look
:17:21. > :17:34.around I am going to head into town to find the wine for today's dishes.
:17:35. > :17:38.Fernando, dry, English white wine is very versatile and I would be very
:17:39. > :17:44.happy for a glass of that with your lovely quesada. But because there is
:17:45. > :17:48.green and chicken as well I am going to go do something a bit brighter.
:17:49. > :17:55.You could try this from South Africa, but I am going for a wine
:17:56. > :18:06.from Chile and I have chosen this one. When you are eating tomatoes
:18:07. > :18:09.this summer, whether they are raw or cooked, there is one great variety
:18:10. > :18:17.to match with them and that is Sauvignon blanc. This is a wonderful
:18:18. > :18:24.perfume and it is very fruity. Gooseberries, pineapples and passion
:18:25. > :18:30.fruit are leaping out of the glass. Fernando, your dish is quite rich
:18:31. > :18:33.overall, so I need a white wine with plenty of bright, fruity character
:18:34. > :18:40.to stand up to the dominant flavour of tomato, garlic, onions and
:18:41. > :18:46.spices. This one has got all that and it has got a certain crisp
:18:47. > :18:50.acidity which works well with the more gentle elements, the
:18:51. > :18:54.courgettes, the courgette flowers and the chicken. It also has a bit
:18:55. > :19:01.of bite and it is lovely with the texture. Fernando, your lovely
:19:02. > :19:07.chicken quesada is so vivaciously and packed with flavour. Here is a
:19:08. > :19:12.very zingy white wine to accompany it. Cheers.
:19:13. > :19:24.You say you do that as a side order. Yes, I do it as a side order. I
:19:25. > :19:31.think the wine is light. A lot of flavour, but delicious. I am not
:19:32. > :19:54.sure why that tequila did not end up over here. Coming up Bruno is
:19:55. > :19:59.making... Chicken on a barbecue. Standard core charges apply. Let's
:20:00. > :20:02.catch up with Rick Stein on his vintage journey around the
:20:03. > :20:08.coastline. This film is from 20 years ago and the younger looking
:20:09. > :20:19.Rick Stein is on board a fishing vessel looking for herring. I am
:20:20. > :20:25.starting this part of my journey at Fraser Boro on the east coast of
:20:26. > :20:27.Scotland. I find it quite moving watching a fishing boat leaving
:20:28. > :20:36.harbour and the crew saying goodbye to their loved ones. Let's face it,
:20:37. > :20:41.fishing is by far the most dangerous job in the world. Although this was
:20:42. > :20:54.an uncharacteristically calm day, this coast is not known for its blue
:20:55. > :20:58.skies and placid seas. I have never seen a bigger trawler than this. I
:20:59. > :21:09.hope the crew won't mind me saying this, but I think it is a real fish
:21:10. > :21:14.killer. It is the sort of boat that arrives off the coast of Cornwall
:21:15. > :21:17.and puts the fear of God into the local fisher men. Thank God there
:21:18. > :21:25.are not too many boats like this, otherwise they will not be fish left
:21:26. > :21:28.in the sea. I always feel a slight sense of unease and pitting yourself
:21:29. > :21:34.against the rough and raging sea, but this is the first time I have
:21:35. > :21:39.ever felt... It is a powerful boat it is almost a match for the sea. We
:21:40. > :21:49.are going to catch more fish this time than I can ever dream about. It
:21:50. > :21:53.was not like fishing to me. It was more like orchestration. Everybody
:21:54. > :21:57.knew their place and everybody depended on one another and
:21:58. > :22:06.split-2nd timing was the order of the day. And the size of the net and
:22:07. > :22:18.the quantity it could catch. Up to 400 tonnes of fish. There were
:22:19. > :22:26.little sensors in the net so they knew exactly what they were catching
:22:27. > :22:31.at each 100 tonnes mark. It only seemed like about half an hour and
:22:32. > :22:35.they were pulling the net in. The first signs of the enormous catch
:22:36. > :22:46.were the fish stuck in the opening of the net. And then the cod itself.
:22:47. > :22:51.And well over 150 tonnes of herring. They had to pump the fish out
:22:52. > :22:55.straight into the hold of the ship where they are immediately blasted
:22:56. > :23:01.chilled in ice cold sea water to be in perfect condition. One of the
:23:02. > :23:05.privileges of doing these television programmes is seeing things that
:23:06. > :23:11.fill you with awe. This is one of them, I have never seen anything
:23:12. > :23:17.like this. All I am thinking is why do people not love these fish? When
:23:18. > :23:19.you look at those fat, oil filled, Silver darlings, why don't we eat
:23:20. > :23:37.more of them? There are lots of fishing villages
:23:38. > :23:41.on the east coast like Sandend, where a community is supported by
:23:42. > :23:47.inshore herring fishing. But now those days are gone. This was in
:23:48. > :23:51.height August and nobody around. But villages like this would not have
:23:52. > :23:58.been here without herring. It is the easiest of all fish to Philip. Cut
:23:59. > :24:02.off the dorsal fin and cut behind the head and run the knife down
:24:03. > :24:08.towards the tail against the backbone. If it is fresh, it is very
:24:09. > :24:14.straightforward. Notice how pink it is. Do exactly the same on the other
:24:15. > :24:24.side. Use your hand to steady the fillets. It is simple. If you do not
:24:25. > :24:30.want to try doing it with a knife, put the fish on the worktop, cut the
:24:31. > :24:42.head off and cut straight from under the head in the belly up to the
:24:43. > :24:50.tail. They are so fresh. Look how clean and fresh they are. Then with
:24:51. > :24:58.your hand pushed down quite firmly on the chopping board and split them
:24:59. > :25:03.open. When you turn it over, you can easily pull the backbone away and
:25:04. > :25:08.all the bones come out as well. One of the great things about flitting
:25:09. > :25:13.the herring like this is you can get a lot of salt on the inside of the
:25:14. > :25:19.fish which lifts the flavour. Rush it with a little bit of oil, season
:25:20. > :25:24.it on one side, turn it over and again plenty of salt. I put them
:25:25. > :25:35.under this fiercely hot salamander. Look at the way they go over it
:25:36. > :25:40.because they are so fresh. When I was on the boat I was thinking, why
:25:41. > :25:46.on earth have we stopped eating them? But in the 70s they banned
:25:47. > :25:50.them for ten years. People forgot about them. If you think of
:25:51. > :25:56.sardines, they are very similar and people cannot get enough of side
:25:57. > :26:00.deans. They have memories of Portugal and the Mediterranean and
:26:01. > :26:06.barbecues on the beach and robust red wine. When you think of herring,
:26:07. > :26:12.you think of the cold North Sea. But when they are fresh they are so
:26:13. > :26:18.good, so brilliant. Look at the oil coming out of them. That is another
:26:19. > :26:24.thing about herring. When they are fresh, the oil is so fine and so
:26:25. > :26:33.beautiful. To make a salad to cut through all the oil, first, cut up a
:26:34. > :26:38.couple of tomatoes. Chop up roughly a handful of parsley and mix them
:26:39. > :26:45.together. There is no oil in the salad, but you want something tart
:26:46. > :26:49.like capers. Just a tablespoon, and some finely chopped garlic,
:26:50. > :26:56.preferably the big, fresh clothes you get in somewhere. Stir that in
:26:57. > :27:03.and add some salt and a little bit of freshly ground, black pepper and
:27:04. > :27:08.it is done. Not so long ago herring was the most important fish in the
:27:09. > :27:10.land and it really should be again because their oily flesh is so
:27:11. > :27:25.incredibly good for you. It still represents great value
:27:26. > :27:29.today and they are worth trying, especially on the barbecue. We are
:27:30. > :27:35.showcasing top British ingredients and one of the most popular things
:27:36. > :27:40.of all is English strawberries. They have just come into season now and I
:27:41. > :27:43.am going to do scorns, jam and clotted cream. The first thing you
:27:44. > :27:59.do is make a little jam. This sugar is rich in pectin, it is
:28:00. > :28:05.jam sugar. It sets more than normal caster sugar. You can cook it for
:28:06. > :28:10.longer and it caramelised this. We keep the strawberries whole and we
:28:11. > :28:16.throw them in. Bring this to the boil and cook it for about ten or 15
:28:17. > :28:26.minutes. I have got baking powder, flour, sugar, salt and some butter.
:28:27. > :28:32.I am going to add the eggs and the milk a little later. You need to get
:28:33. > :28:51.the butter really cold. Use the tips of your fingers. Can you use other
:28:52. > :29:05.flower? You can use plain flour. No cream of tartar? No, sorry. Do it
:29:06. > :29:11.your own way, whatever. This reminds me of my granny because she used to
:29:12. > :29:18.do this and she used to watch an entire episode of Coronation Street.
:29:19. > :29:23.It basically takes this amount of time to rub that butter and flour
:29:24. > :29:29.together. Talking about that, you were in Coronation Street. Yes, when
:29:30. > :29:35.I was 17. I was a male nurse called Mark and I did very little in it.
:29:36. > :29:37.That was 17 years ago, that is depressing.
:29:38. > :29:40.Mark and I did very little in it. That was 17 years ago, that is Every
:29:41. > :29:43.now and again I still get fan letters because people love
:29:44. > :29:52.Coronation Street so much. I get more fan letters from that. You were
:29:53. > :29:57.cast in the Royle Family quite young? 17, I was doing it as a
:29:58. > :30:02.hobby, I know that strange. I never thought I would do it for a living.
:30:03. > :30:06.I heard about this audition. As a hobby I been doing bits and pieces.
:30:07. > :30:12.I heard about an agency, so I joined that, not really knowing what I was
:30:13. > :30:16.doing. Then they said, they've written the show, do you know Mrs
:30:17. > :30:21.Merton? They've written this show, they want to meet you for this part.
:30:22. > :30:25.Really, honestly, I swanned in, going, I'll give it a go. I was
:30:26. > :30:30.there for five minutes and I thought I was rubbish, thought I had read so
:30:31. > :30:34.badly. The time I home, they already called to say they wanted me for it.
:30:35. > :30:38.Literally the day that changed my life. When you were doing that, you
:30:39. > :30:44.were still doing your A-levels when you were filming it? Yeah, I got the
:30:45. > :30:49.part and have a couple of months from my final A-level year to film
:30:50. > :30:54.the Royle Family. I went back to school, scraped the grades that I
:30:55. > :30:59.needed, and then... It's so weird, then I started medical school. The
:31:00. > :31:04.Royle Family came out the same week I started medical school. I was,
:31:05. > :31:08.like, I don't know what I'm doing to do now, I can do this, a load of
:31:09. > :31:12.hard work and responsibility, why can do that, which is a lot of fun
:31:13. > :31:14.and no response of fun and no responsible do that, which is a lot
:31:15. > :31:18.of fun and no responsible at you. Who came straight out of that and
:31:19. > :31:24.did Two Pints Of Lager And A Packet Of Crisps?
:31:25. > :31:30.I was so lucky for a couple of years, it was complacency, all you
:31:31. > :31:36.have to do is make programmes and they are all hits. I went from one
:31:37. > :31:44.to the other, and was really lucky. To cut back pints was a slow burner,
:31:45. > :31:50.but then it took off, made BBC Three the channel it was, now it's about
:31:51. > :31:54.to disappear. The cast, Dame Sheridan Smith, not quite a game
:31:55. > :31:58.yet, but I'm sure she will be. He went on to have your own show and
:31:59. > :32:14.all manner of different stuff. Then writing? Tell us about this new
:32:15. > :32:20.thing, Sky Arts, what a cast? Sky Arts, Playhouse Presents,, they do
:32:21. > :32:28.comedies or whatever, 20 minutes long. They can be about. They
:32:29. > :32:34.suggested it to me and Nick Moran, of X Lock Stock fame. They said, do
:32:35. > :32:42.you want to write something? We said, what are you interested in? We
:32:43. > :32:47.said, have you done any sci-fi? It's a lot to do in 20 minutes, set up
:32:48. > :32:53.the storyline, the plot. A few comedy moments, etc. We were quite
:32:54. > :32:56.pleased with the script and we hoped people would respond. Of all the
:32:57. > :33:00.people that decided they were up for it, Simon Callow and Richard Wilson
:33:01. > :33:03.both said they loved the script and would do it for us. We couldn't
:33:04. > :33:08.believe it, we were over the moon, actors of that calibre and stature,
:33:09. > :33:12.it was extraordinary. Not bad for those two to set it up with. The
:33:13. > :33:20.whole thing is set in a spaceship? Visibly, the basic premise is, in
:33:21. > :33:24.the distant future, due to overpopulation, to human kind is
:33:25. > :33:28.having to send various ships out to various potential planets to try and
:33:29. > :33:32.transform the atmosphere, to emigrate some of the population.
:33:33. > :33:36.Because these are one-way missions, they are never going to come back,
:33:37. > :33:42.because the population has aged, which is a possibility, it's going
:33:43. > :33:45.to happen for real, young, fit, healthy people are at a premium.
:33:46. > :33:49.Instead of it being young people that have been sent on these suicide
:33:50. > :33:53.missions, they send elderly volunteers, because it's that or
:33:54. > :33:57.just live out their days in a nursing home. They've decided that
:33:58. > :34:02.we want to go away and do something meaningful with our last remaining
:34:03. > :34:06.years. That is where we pick it up. We see Simon's character, Richard's
:34:07. > :34:10.character, Richard Wilson's character, waking up from suspended
:34:11. > :34:15.animation. Simon has been lonely on his own and he's gone a bit bonkers.
:34:16. > :34:20.As Simon gone a little bit mad? Well, yeah. He's got to explain
:34:21. > :34:24.what's going on. There are a couple of twists I'm quite pleased with,
:34:25. > :34:30.and I don't think you would see what actually happens coming. There is a
:34:31. > :34:37.computer? Uppity computer. Another great member of the cast? Robert
:34:38. > :34:42.Vaughn. He was in the Magnificent Seven. He's done Us all over here. I
:34:43. > :34:49.remember him because he was in Superman 3 as a kid. I kept wanting
:34:50. > :34:55.to ask him what it was like working with Richard Pryor. Robert, Richard
:34:56. > :35:00.and Simon, an extraordinary cast. Robert voiced the computer with his
:35:01. > :35:08.slightly gruff American accent. So brilliant. Obviously it has shades
:35:09. > :35:13.of Space Odyssey 2001. We knew that people would see that coming. We
:35:14. > :35:17.found a way of moving in that direction, but also giving it a
:35:18. > :35:23.twist. It's keeping you busy, as well? You are currently filming,
:35:24. > :35:28.yourself? I'm not in Space Age at all. It's really weird, being on set
:35:29. > :35:36.and producing something you are not in. Especially as all actors are
:35:37. > :35:41.chronic narcissist is. I said, if you are a bit tired, stick a grey
:35:42. > :35:44.wig on me and I'll have a go. But I'm currently doing a BBC One period
:35:45. > :35:53.drama about the founding of Chester zoo. It's a true story. Start in the
:35:54. > :35:57.autumn? I imagine they'll want it in September, I'm not sure when. It's a
:35:58. > :36:02.true story about the founding of Chester zoo, the fantastic story
:36:03. > :36:06.about a guy that came back from the First World War, traumatised and not
:36:07. > :36:12.able to integrate back into society. He found comfort with animals.
:36:13. > :36:18.Talking about being traumatised, decision time. Which first? Cream
:36:19. > :36:22.first, and then jam, that is Devonshire cream tea. Jam and then
:36:23. > :36:28.cream is Cornish. Depends on your loyalties. I'm going Cornish. Don't
:36:29. > :36:37.complicate things! We are going Cornish. We've not even started
:36:38. > :36:42.asking about if we are putting on butter. That's a given, on this
:36:43. > :36:50.programme! When a Space Age on? This coming Thursday, nine o'clock, on
:36:51. > :37:00.Sky Arts HD. Are these all mine? Yes, these go in, 200 degrees. You
:37:01. > :37:05.can find all of the recipes on Ceefax. Is that still going? Will he
:37:06. > :37:10.be facing Food Heaven or Food Hell at the end of the show? Mussels
:37:11. > :37:15.other two white wine, cream, onions, fennel and tomato. It is topped with
:37:16. > :37:23.bread dough and baked in a very hot oven. Outrageous! There is no
:37:24. > :37:34.delicate way of doing this. Do you want a shovel # Somewhere, my mum is
:37:35. > :37:43.furious. Pearl barley, with garlic, served with roasted guinea fowl.
:37:44. > :37:48.You'll have to wait until the end of the show to see the final results.
:37:49. > :37:55.We have reached another knockout round in search of the latest chef.
:37:56. > :37:59.Eight of the remaining hopefuls have to cook their signature dish. For
:38:00. > :38:09.two it will be the last thing they do in the competition.
:38:10. > :38:14.If these celebrities want a shot at the culinary adventures that await,
:38:15. > :38:24.first they need to get through this test. To cook the ultimate, show
:38:25. > :38:30.stopping dish. Welcome back to the master chef kitchen. You are the
:38:31. > :38:35.best eight from the heats. This is a wonderful achievement, and you
:38:36. > :38:41.should be very proud of yourself. Ladies and gentlemen, it is your
:38:42. > :38:45.one, show stopping dish. You have one hour and 30 minutes. At the end
:38:46. > :38:48.of this, two of you will leave the competition. Give us something
:38:49. > :39:01.delicious! Let's Cook. What are you going to make? Lamb
:39:02. > :39:08.shank pie, with a bone sticking out of the top. Lamb shank pie, pastry
:39:09. > :39:10.puff top, in an hour and a half? Are you slightly mad? You know I am,
:39:11. > :39:16.that's why you like me. you slightly mad? You know
:39:17. > :39:22.Sometimes, they can be really rich and a little bit sickly, can't they?
:39:23. > :39:28.Have you started moaning at the idea of the dish before you have tasted
:39:29. > :39:34.it? You have laid down a bit of a moan? I wanted to succeed I like
:39:35. > :39:48.you. Some people like it being rich. Just as you don't, he might.
:39:49. > :39:56.What are you making? Seafood risotto. I made this for my wife the
:39:57. > :40:01.other day and she said it was the best food I've ever made. So, that's
:40:02. > :40:07.why I'm making it. Am I right in thinking you are making the stock
:40:08. > :40:14.yourself? Yes, I am. That has been the heart of it, really. The secret
:40:15. > :40:16.is trying to pack flavour into the Rice. You don't see it in the end,
:40:17. > :40:35.but it makes the dish. I'm cooking lobster tails in a
:40:36. > :40:45.champagne sauce. And a hint of Irish. What? Potatoes! Some
:40:46. > :40:50.home-made chips. How many times have you cooked this? I've never could
:40:51. > :40:53.get before. As per usual, nothing ever changes, I've never done it
:40:54. > :41:01.before. You know what? Blaze of glory.
:41:02. > :41:07.What are you cooking for us? Roast duck breast, with flavours of
:41:08. > :41:14.beetroot. There is a beetroot fondant, raw beetroot, a little bit
:41:15. > :41:20.of pickled beetroot and little bits of coloured beetroots. Are you all
:41:21. > :41:27.right, mate? I am. I'm always like this, I'm just a panic, really.
:41:28. > :41:44.You've got just under one hour left. What is the recipe today? Monkfish,
:41:45. > :41:47.a bit along the lines of tandoori. Mooli and pomegranate salad. French
:41:48. > :41:53.beans in butter and garlic, and that's basically it. How much do you
:41:54. > :42:01.want to stay in the competition? I've already designed my final meal,
:42:02. > :42:06.so I've got enough to stay for. Halfway! 45 minutes left.
:42:07. > :42:18.I found the reminiscence of some chocolate looking pasta stuff.
:42:19. > :42:20.That's remnants. I'm making chocolate and raspberry tortellini,
:42:21. > :42:27.with white chocolate and cardamom sauce. Classic Italian dish of
:42:28. > :42:31.ravioli, but sweet version? I like making plaster, I wanted to do
:42:32. > :42:32.something new with it. I've sort of invented it. I don't know if that's
:42:33. > :42:43.a good thing or bad thing. You've only got 30 minutes left. One
:42:44. > :42:52.hour is gone. 30 minutes left. One show stopper.
:42:53. > :43:09.We've got a water bath, a plastic bag, what the heck are you making? A
:43:10. > :43:17.trio of pork. Jerk pork belly, roast pork, sun-dried tomato and Ginger
:43:18. > :43:22.stuffed pork loin, sous-vide. As a trio, I thought that three bits
:43:23. > :43:27.should be cooked different. This is dangerous? Definitely, but you can't
:43:28. > :43:49.really play it safe and stand out at the same time. 20 minutes left.
:43:50. > :43:58.Your bench looks like you are cooking with four four year olds? I
:43:59. > :44:01.had a bit of an accident with mango chutney, I put too much into the
:44:02. > :44:07.blender and it went everywhere. What are you making? I'm making you lamb
:44:08. > :44:22.curry, with many naan bread, mango chutney, Basmati rice.
:44:23. > :44:32.I don't mean to scare you, that you've only got five minutes left.
:44:33. > :44:44.I can't believe the level of cooking and ambition going on. It fills my
:44:45. > :44:56.soul with joy. Last 62nd! -- 60 seconds. It's got to go on the
:44:57. > :45:11.plate. That's it! If you are still working, you are over time.
:45:12. > :45:17.You can see how the celebrities get on and which two are sent home in 20
:45:18. > :45:21.minutes. Still to come, the programme a crowbar in Bologna in
:45:22. > :45:28.Italy, after looking at the sites Antonia heads to the deli to tap
:45:29. > :45:36.into local ham and cheese. Fernando may have shown his Mexican cookery
:45:37. > :45:40.skills earlier, but he'll have to company goodbye to all of the good
:45:41. > :45:45.work if he doesn't do well in the omelette challenge. Meanwhile, I'm
:45:46. > :45:53.egg-specting and oeuf-al from the Frenchman. You can see how they get
:45:54. > :46:04.on later. And we'll see if Ralf gets Food Heaven or Food Hell.
:46:05. > :46:06.at the heart of the London cooking scene for 30 years. His latest
:46:07. > :46:10.restaurant, the Grain Store, scene for 30 years. His latest
:46:11. > :46:16.restaurant, the Grain is getting us all excited about vegetables. This
:46:17. > :46:24.is your first time on the show, what are you going to make? I am going to
:46:25. > :46:36.do a corn and quinoa tamale served with some grilled chicken. It is
:46:37. > :46:44.like a stuffed Cornhusker? Yes, it is wrapped in the corn husk.
:46:45. > :46:55.I like to do it quite like. This is where the quinoa comes in. I start
:46:56. > :47:07.with my vegetables for the sauce, the salsa. I want to grill them to
:47:08. > :47:15.give a nice colour or around. Even a little bit burnt, which will give a
:47:16. > :47:23.little bit of flavour. You can do it on the barbecue? Yes, it is better,
:47:24. > :47:30.especially on a charcoal barbecue. You are using the fresh sweetcorn
:47:31. > :47:34.because you want the outer husks. I want to keep the lead so I can wrap
:47:35. > :47:46.the stuffing and keep it nice and moist. Could you buy banana leaves
:47:47. > :47:52.and wrap it up as well? Yes, banana leaves. Sometimes I use vine leaves
:47:53. > :48:01.which are really nice. And you can buy the dried ones online. Yes, if
:48:02. > :48:14.you find it online. We buy them all. We have bought all of them. You can
:48:15. > :48:20.get it online at his shop! We have got the chicken thighs. Leave the
:48:21. > :48:27.bone on because it is better when you cook it and it has more shape.
:48:28. > :48:37.Then I do a little marinade to go with the chicken. When I knew you
:48:38. > :48:42.were coming on I was expecting something from 15 or 20 years ago,
:48:43. > :48:48.classic French cooking. This is very different. Yes, it is very
:48:49. > :48:54.different. Cooking is a long journey. We get influenced by
:48:55. > :49:00.different things, the people we work with, travelling, etc. For me I
:49:01. > :49:08.really like gardening and I love vegetables and I thought that
:49:09. > :49:13.vegetables were not being used enough in restaurants, especially in
:49:14. > :49:17.French cooking. We really focus on meat and often the vegetables are
:49:18. > :49:26.not interesting. It is a little side being, really. It is far more
:49:27. > :49:31.interesting as well. I am finding it far more interesting to work with
:49:32. > :49:38.vegetables and all the colours and all the season. What is in the
:49:39. > :49:47.marinade? Yoghurt, smoked paprika, salt, grated lime zest. Then we put
:49:48. > :50:05.it over the chicken. Only on the flesh side. Keep the skin side down.
:50:06. > :50:11.A little bit of oil and garlic. Your restaurant itself is based in King's
:50:12. > :50:18.Cross. Yes, in King's Cross. And you have got a couple, a new one, based
:50:19. > :50:25.on vegetables. Yes, Grain Store in King's Cross. And one in Clerkenwell
:50:26. > :50:32.which is more of a traditional, French restaurant with a few twists.
:50:33. > :50:44.This chicken has been marinated for a few hours. Now I put it on the
:50:45. > :50:50.grill, skin side. The oil on the skin will help it cooked nicely. You
:50:51. > :50:58.have only put the marinade on one side. Yes because the skin side when
:50:59. > :51:04.it is grilled it will become more crisp and when it goes in the oven
:51:05. > :51:11.it is much nicer. You still get the flavour, but maybe you lose some of
:51:12. > :51:20.the texture. Have you seasoned it already? Yes. There is seasoning in
:51:21. > :51:33.the marinade as well. We have got mint and coriander. That is a salad
:51:34. > :51:38.to go with it. Add the fresh corn. Then I am going to put a little bit
:51:39. > :51:49.of chipotle sauce, a nice, chilli sauce with a smoky flavour. And then
:51:50. > :51:54.apple juice. Yes, this is something that I have tried and it gives a
:51:55. > :52:04.good balance to the acidity in the stuffing. It is quite unusual you
:52:05. > :52:12.normally cook with water or stock, but the apple juice is nice. We have
:52:13. > :52:19.got cucumber, tomato, garlic and some of this chard onion. We keep
:52:20. > :52:30.the cucumber raw because we want the freshness of it. We are having a
:52:31. > :52:43.nice flambe. It is French. Do you want to read that? I can't see it.
:52:44. > :52:49.You can always go to the website. In we go with the peppers as well. We
:52:50. > :52:57.are putting all the vegetables together. Quite a bit of lime juice.
:52:58. > :53:05.That will give a nice, fresh flavour to the sauce and will cut through
:53:06. > :53:10.the spicy elements. Then we add the quinoa, which has become quite
:53:11. > :53:16.trendy. I have been using it for a few years now, especially in
:53:17. > :53:22.Australia. We leave that to cook about 12 minutes. Which is what this
:53:23. > :53:40.is. Now, this is the interesting bit. We take the leaves and we put
:53:41. > :53:51.this in the leaves. You can prep this for the next day. You can
:53:52. > :53:58.control the cooking on the barbecue. The secret is not to make it to
:53:59. > :54:10.dry. Yes, not to drive. So when it is cooked... You may need to add a
:54:11. > :54:22.bit of apple juice to keep it moist. This is string made basically of dry
:54:23. > :54:29.leaves. And obviously both ends. There is your salad. Then in the
:54:30. > :54:39.middle to make sure it does not burst out. Is this on your menu at
:54:40. > :55:00.the moment? Yes, we have chicken cooked in chilli sauce with
:55:01. > :55:12.chocolate. Bitter chocolate. Do you want another piece of string? That
:55:13. > :55:22.is it. And then a little bit of olive oil and put it on the grill.
:55:23. > :55:32.There is your sauce. This is the salad, nice and fresh. Some raw
:55:33. > :55:37.onions. The chicken. At the restaurant I would only put one
:55:38. > :55:52.piece of chicken because it is about the vegetables, really. This looks
:55:53. > :55:57.fantastic. We pushed it open like this and maybe a little bit of olive
:55:58. > :56:05.oil at the end. How good does that look? You are not bad at this! I
:56:06. > :56:12.tried. We have a tamale of fresh corn and quinoa with fresh herbs,
:56:13. > :56:18.grilled vegetable salsa and marinated, grilled chicken. If you
:56:19. > :56:25.can find the corn husks from his shop! It looks spectacular. You know
:56:26. > :56:39.it is going to taste great as well. The first edition on the programme.
:56:40. > :56:46.You get a burst of flavour from that crispy skin. Yes, and you still have
:56:47. > :56:52.the moisture from the chicken. The skin is quite crisp. The marinade
:56:53. > :56:59.went through the flesh and flavoured flesh. Let's head back to top mess
:57:00. > :57:09.to see what our wine expert has chosen for this brilliant chicken.
:57:10. > :57:13.Dashed Totnes. There are so many exciting elements
:57:14. > :57:19.to your ditch, that salsa, the marinated chicken, the tamale. If I
:57:20. > :57:23.was matching the salsa I would recommend it wonderful glass of
:57:24. > :57:30.sparkling, English wine. Something like this. But the most important
:57:31. > :57:35.flavour in the whole bish is that lovely, sweet, but every corner, so
:57:36. > :57:46.I have gone for a right tasting white. It is a Chardonnay from
:57:47. > :57:51.Argentina. Argentina may be better known for its red wines.
:57:52. > :57:59.But it does a great line in modern Chardonnay. There is lots of
:58:00. > :58:08.pineapple and mango and even a hint of butterscotch. But this wine is
:58:09. > :58:15.not at all opiate. It is not joked and there is not a heavy, toasty
:58:16. > :58:20.flavour that might overwhelm the gentle honey and yoghurt marinated
:58:21. > :58:24.chicken. But it is fresh and young enough not to clash with that
:58:25. > :58:30.wonderful salsa and the garnish. But this wine really shines with its
:58:31. > :58:39.texture, it is round and buttery and that chimes in with the sweet corn
:58:40. > :58:43.and quinoa tamale. What an exciting take on the classic combination of
:58:44. > :58:45.chicken and corn. This is a delicious South American Chardonnay
:58:46. > :58:58.to go with it. I prefer the first one. I agree, the
:58:59. > :59:05.first one has more acidity. I do not like it with this. I think it is
:59:06. > :59:14.very creamy and very bold and it does not overtake flavour. Not that
:59:15. > :59:22.you have tried it. I have not had a chance, I don't care. It could be
:59:23. > :59:33.Ribena. Now the hopefuls showed their show stopping dishes to Gregg
:59:34. > :59:38.and John. The celebrities have been asked to deliver show stopping
:59:39. > :59:46.dishes. Speech has chosen a trio of pork. Jerk pork belly on mash. Pork
:59:47. > :59:52.shoulder in apricots stew and pork loin wrapped in pancetta and stuffed
:59:53. > :00:06.with sun-dried tomatoes on top with a feta cheese foam.
:00:07. > :00:11.the sun-dried tomato inside is rather dry and flooring. The pork,
:00:12. > :00:17.because it is so tender and flavourless, it is lost with those
:00:18. > :00:23.big salty flavours of sun-dried tomatoes and better phone. It's an
:00:24. > :00:28.odd combination. I particularly like the shoulder in the middle. The meat
:00:29. > :00:32.is falling apart, I love that. I like the crispness on the pork
:00:33. > :00:37.belly, the sweet fruit underneath it. I like your mash. All three of
:00:38. > :00:42.them are pork flavoured, with a bit of salt and sweetness. There's not a
:00:43. > :00:50.great deal of variation between one and the other. Ade has made a
:00:51. > :01:04.risotto, cooked in fish stock, with sea bream, clams, prawns and fennel.
:01:05. > :01:07.I can smell the saffron from here. I'm really happy with the rice and
:01:08. > :01:13.the lovely flavour of saffron. It's heady. It's almost an aroma on your
:01:14. > :01:22.palate. After that you get sweet and salty shellfish. I think it's a very
:01:23. > :01:27.well-made, tasty risotto. Thank you! Denise's monkfish has been coded in
:01:28. > :01:35.yoghurt and peppercorn crust, served with mustard seed potatoes, green
:01:36. > :01:42.beans on tomato relish and a mooli and pomegranate salad. You were
:01:43. > :01:48.rushing at the end, and I think that shows. It looks a little thrown
:01:49. > :01:51.together. The fish is a bit sweet. It should be spicier. The fish
:01:52. > :01:56.itself is not cooked all the way through. At the moment, I think
:01:57. > :02:09.you're fish is swimming in a pond. Sorry, it's not for me. Les has made
:02:10. > :02:21.a lamb curry with naan breads, chutney and smarty rice. -- Bass --
:02:22. > :02:26.basmati rice. I love your chutney. But these are not really naan
:02:27. > :02:32.breads. They are like little scones. It's as close to a cream tea
:02:33. > :02:35.with a curry as you are going to get. You continue to surprise me, in
:02:36. > :02:44.a good way. Shane's lobster tails and chips have
:02:45. > :02:53.been served with a sweet pepper salad and champagne sauce.
:02:54. > :03:00.I like the sweetness of the lobster. Cooked very well. I like your crispy
:03:01. > :03:07.chips. That source could be slightly less thick and slightly less strong.
:03:08. > :03:11.I can still taste booze in it. Saying that, you can't be
:03:12. > :03:19.disappointed with that. Brian's duck breast has been served with beetroot
:03:20. > :03:26.four ways, pickled, fondant, poached and beetroot paint. It is
:03:27. > :03:32.accompanied by a Madeira sauce. I'll tell you what, mate. That is
:03:33. > :03:39.incredible effort. Silky sauce, look at that.
:03:40. > :03:47.I love the salted beetroots sitting on the side, almost to the stage
:03:48. > :03:51.where it is burned. Pickle, sour and sharp, thinly sliced, wonderful. I'm
:03:52. > :04:02.blown away by the amount of work on this place. I feel quite stunned.
:04:03. > :04:09.Katy's show stopper is her chocolate and raspberry tortellini in a white
:04:10. > :04:17.chocolate cardamom sauce with hazelnut brittle. Your tortellini
:04:18. > :04:24.could be a lot better shape to. -- shaped. The chocolate flavour of the
:04:25. > :04:30.tortellini against the raspberry inside is nice, it's refreshing. But
:04:31. > :04:40.the white chocolate sauce, with a brittle, even for me, it's a sugar
:04:41. > :04:45.thick overload. Finally, Janet, who has made a lamb shank pie, topped
:04:46. > :04:47.with puff pastry, accompanied by wild garlic cabbage and honey glazed
:04:48. > :04:59.carrots. I love that. You may say, I don't
:05:00. > :05:06.care about presentation, you obviously do. That looks fantastic.
:05:07. > :05:10.Thank you. You have the sweetness coming from apple jelly. Lots of red
:05:11. > :05:15.wine, lots of billions going with the meat. The meat is lovely, soft
:05:16. > :05:20.and tender, good job for an hour and a half. I like your crispy pastry on
:05:21. > :05:25.top. It's really very good indeed. I can't believe you said that! I can't
:05:26. > :05:31.believe it! Surely you can find something to moan about? Have a go.
:05:32. > :05:36.No. Let me tell you, that is a level that from what I expected this
:05:37. > :05:40.stage, and I'm serious about that. I thought that was wonderful. Thank
:05:41. > :05:42.you very much. We need to make a decision because two of you are
:05:43. > :05:54.leaving the competition. Off you go. That was fantastic. To get eight of
:05:55. > :05:58.them in the kitchen together and go, right, cook for your place in
:05:59. > :06:02.the next round, just brought out some stunning dishes and some really
:06:03. > :06:06.fantastic effort. There is one person who could today, whose
:06:07. > :06:12.competition is over. That's Denise. I agree, I think the time has come.
:06:13. > :06:22.One more person needs to leave. Who is it going to be.
:06:23. > :06:30.Two of you are, unfortunately, leaving us.
:06:31. > :06:39.The first contestant to leave us is Denise.
:06:40. > :06:56.The second contestant to leave as is... Katy. Thank you.
:06:57. > :07:02.It's time to answer some of your foodie questions. Each call is also
:07:03. > :07:07.there to help decide what Ralf will be eating at the end of the show. We
:07:08. > :07:16.have make from Battersby. Hello, all right? What is your question.
:07:17. > :07:20.Liver, I love it, but there is only one way I do it, flash fry it. I
:07:21. > :07:27.want to know if there's alternative. Calves liver? My advice would be to
:07:28. > :07:32.service in milk to take out the impurities. But it dry and maybe
:07:33. > :07:39.grill it, a little bit of olive oil, salt and pepper. Great with creme
:07:40. > :07:46.fraiche as well? Or salsa, very straightforward. Can I just ask
:07:47. > :07:56.Fernando a question? Can you hear the drums? I don't like that song!
:07:57. > :08:01.Would you like to see heaven or hell at the end of the show? I love the
:08:02. > :08:05.geezer to death, I agree with him, Bali is horrible. Heaven or hell?
:08:06. > :08:19.Food Heaven! Wendy, from London. What is your
:08:20. > :08:31.question? I would like to know, pickling brine for big snuggle. --
:08:32. > :08:38.paid's knuckle. I would cook the brine with cinnamon, star anise,
:08:39. > :08:47.peppers, give it an Asian influence to the Brian. Serve with cabbage.
:08:48. > :08:57.Would you like to see heaven or hell? I like mussels but I much
:08:58. > :09:02.prefer Phil Bali. Stewart, what would you like to ask?
:09:03. > :09:08.What is the best way to cook rice so it comes out like in restaurants?
:09:09. > :09:20.What I would use its three cardamom pods. So get three times, wash it
:09:21. > :09:25.with cold water. Three parts of liquid to one part of rice. That's
:09:26. > :09:30.it, just let it cook. Water already boiling. Maybe a little bit of
:09:31. > :09:38.what. Would you like to see heaven or hell? Heaven. It's challenged
:09:39. > :09:44.time. Paul seems to be stuck in the centre of the pan. Omelettes, as
:09:45. > :09:52.fast as you can. Anybody you would like to beat? One of your old bosses
:09:53. > :09:58.down there? There's quite a few. It would be nice to be there. Were you
:09:59. > :10:23.on the board? I'm not there. Normally when you do what Fernando
:10:24. > :10:34.has just done, it sticks... Like it just has done!
:10:35. > :10:43.I think you need a chisel to get that out of there. I don't think
:10:44. > :10:48.salt is going to improve it! No, it's not. This one. You've been
:10:49. > :11:04.practising? You have! Fernando. I don't know, where were
:11:05. > :11:09.you? In the bin. You are going back there. You did it in 27.08. That's
:11:10. > :11:20.the wrong music! The wrong chef! One is Mexican, one
:11:21. > :11:27.is French! Can't even get that right!
:11:28. > :11:33.You don't have to have that music, because you are going on the board.
:11:34. > :11:38.The best omelette I have had this year, on this show. You did it
:11:39. > :11:46.in... You did it quicker than Pierre Coffman. You have been practising.
:11:47. > :11:54.26.20 seconds. That puts him about there.
:11:55. > :12:06.So, will it be Food Heaven Food Hell? We are now going to head
:12:07. > :12:11.across the Mediterranean for another slice of Italian life. They are in
:12:12. > :12:15.Bologna today and there is romance in the air, as Antonio surges for
:12:16. > :12:25.true love. First, a more important date with some local ham.
:12:26. > :12:37.We are off to Bologna, city of towers. They call it The Fat One.
:12:38. > :12:43.The people in Bologna... They are not fat! Decor is that because it
:12:44. > :12:44.has the most fantastic food in the whole of Italy. -- they call it
:12:45. > :12:55.that. That's the one. This is the very famous Madonna.
:12:56. > :13:03.Even the Madonna can be fact, come on? That's the way they made her,
:13:04. > :13:07.she's so beautiful. Here, they say there are such beautiful women. I'm
:13:08. > :13:13.going to fix a date with the most beautiful woman in Bologna. I can
:13:14. > :13:16.guarantee, you will die for it. I'm not sure. But please help yourself.
:13:17. > :13:30.Can we go now? It is obvious why mamma means so
:13:31. > :13:36.much to the Italians. They also call it The Red One, because it is left
:13:37. > :13:41.wing and liberal. If traditions are changing anywhere, they change here
:13:42. > :13:45.first. The first thing is to get our hands on those cheeses and hands. --
:13:46. > :13:59.hams. As soon as you walk in, your eyes
:14:00. > :14:00.start to get hungry. So much, you don't know where to go, what to
:14:01. > :14:24.pick. Two year aged Parma ham. I'm just like a child in a toy shop.
:14:25. > :14:28.This is the most underrated salami of Bologna. It's fantastic.
:14:29. > :14:29.Everybody believes it is like spam. Absolutely not. It's the most
:14:30. > :14:46.wonderful thing ever. What about cheese? What she's
:14:47. > :14:53.showing get? -- which cheese should we get.
:14:54. > :14:59.I have found the perfect place to stay in the City Of Towers. Oh, my
:15:00. > :15:25.God! That's my surprise. A medieval bed and breakfast. The
:15:26. > :15:39.Prendiparte Tower. Look at this, Antonio. This is
:15:40. > :15:47.unbelievable. It chocolate. I am going to have a nice rest. It is the
:15:48. > :15:57.king of the castle because there is a servant downstairs. Could you get
:15:58. > :16:03.me this? But he lives in a bit of an ivory tower. I live alone. I could
:16:04. > :16:10.not have children for various reasons. My first wife could not
:16:11. > :16:17.have any. The last one already had children. It is not that they feel a
:16:18. > :16:25.failure. I was a bit unlucky or perhaps not prepared. I have a wife
:16:26. > :16:29.and I would love with all my heart for him to meet somebody and to
:16:30. > :16:39.enjoy that bit which I enjoyed in my family. I hope one day Antonio will
:16:40. > :16:45.do it. I feel sometimes very alone. Money and all of that comes and
:16:46. > :16:50.goes. But now I am looking for a bit more love. Just what I want from
:16:51. > :17:09.life, actually. Just that. Seven in the evening is the best
:17:10. > :17:15.time in Bologna. Everyone comes out in search of an aperitif. We are on
:17:16. > :17:25.a mission to find out if women still could. But first Antonio wanted his
:17:26. > :17:32.favourite aperitivo. They say it is so thick, you can cut it with a
:17:33. > :17:41.knife. I was a wine much and for many years. I was a wine taster for
:17:42. > :17:54.many years. It is typical of this region. It is almost like bull's
:17:55. > :18:08.blood. Fantastic. Wow. This is the finest ham in Bologna. Culatello.
:18:09. > :18:22.Gennaro, shall we have some more? Francesca. More culatello, please.
:18:23. > :18:27.It is so good. Thank you, Francesca. Four or five portions later and we
:18:28. > :18:33.carried on with our mission. We were asking the question if young ladies
:18:34. > :18:37.in Italy like cooking. I am not interested in cooking. I am a crime
:18:38. > :18:42.journalist and I love my career and I preferred to use my spare time
:18:43. > :18:46.doing something else. Probably in the old days you could not have been
:18:47. > :18:53.a journalist, but now you have the freedom. No. Usually the man likes
:18:54. > :18:59.to be the chef. He likes to do something creative and original and
:19:00. > :19:08.their women every day carries the dishes to the table. That is really
:19:09. > :19:15.funny. My girlfriend works very hard, so if I want to eat when I
:19:16. > :19:21.come home, I have to cook something. Did you learn to cook from your
:19:22. > :19:28.mother or grandmother? More from my grandmother. I miss the old,
:19:29. > :19:33.Italian, family tradition. I hope you all pursue whatever you like to
:19:34. > :19:41.pursue. But cooking is the second-best in life. The second? I
:19:42. > :19:49.could not believe it. When I was young every woman in Italy knew how
:19:50. > :19:53.to cook. It is time to find out whether we have got food heaven or a
:19:54. > :19:59.food hell. Food heaven would be these delicious mussels with fennel
:20:00. > :20:07.and different things, but with a bread topping. It is like a pie. It
:20:08. > :20:14.is unusual. Alternatively, this food hell could biggest pile of Bali.
:20:15. > :20:21.What is it? It is rubbish. It will be finished off with guinea fowl
:20:22. > :20:31.roasted of NBA. They were nice to you. They both decided to do the
:20:32. > :20:32.mussels. First of all we have got some strong flour and a bit of olive
:20:33. > :20:49.oil. Keep the yeast and the yeast and
:20:50. > :20:55.salt separate. Kill it? With fresh yeast, yes. You can use warm water
:20:56. > :21:00.or cold water. It makes no difference, except for the fact that
:21:01. > :21:09.one will take longer to prove. This is where you get to work as well. We
:21:10. > :21:17.waited the entire show. I am nervous now, I might cut my fingers off. Can
:21:18. > :21:35.you finely chop these shall lots? Watch your fingers. I have got it.
:21:36. > :21:41.Or as you do at home! The idea of this is the topping side of it. We
:21:42. > :21:47.make it in a pan with the bread dough. This one has been proving.
:21:48. > :21:55.What you need to do is not make it to drive. People make it to dry and
:21:56. > :22:01.the bread becomes to drive. It looks quite sticky at this stage, but it
:22:02. > :22:09.comes back once it has been proved. You can see the texture of it. Keep
:22:10. > :22:14.needing it in the machine. A little bit more water. You will be
:22:15. > :22:22.surprised how much water you can add to this. Five minutes in the machine
:22:23. > :22:29.like this. Now I have got one which has puffed up. It has been proving
:22:30. > :22:36.nicely. Now I am going to get the show lots and the garlic. Garlick,
:22:37. > :22:43.please, chef, thank you very much. We are going to Fridays in a pan
:22:44. > :22:54.with martial arts. Did you get extra strong ones for me? -- Fridays in a
:22:55. > :23:06.pan. A little bit of butter, garlic and chopped, fresh time. The garlic
:23:07. > :23:20.is going in first. The show lots can go straight in. Have you season it?
:23:21. > :23:28.Not yet. Make sure you do that. Then we have got the fennel as well. And
:23:29. > :23:33.the carrots. It is basically a combination of all these vegetables.
:23:34. > :23:41.The difference between this and doing it any other way is I am going
:23:42. > :23:47.to make the sauce code. Can you see? Just a bit. It is an emotional day
:23:48. > :23:55.for me. Your mum has been text in you. Yes, she said, you are wearing
:23:56. > :24:04.jeans. You should be more smart. What can you do? A proper, northern
:24:05. > :24:11.mother. Now we are going to add the tomatoes. And the white wine.
:24:12. > :24:20.Normally you would put this in the pan and put the mussels in. The
:24:21. > :24:26.white wine and the double cream. And the mussels have been prepared. You
:24:27. > :24:32.remove the little beard which attaches itself onto the rope. They
:24:33. > :24:39.have long ropes which they grow on. You know the thing about mussels not
:24:40. > :24:44.opening during cooking being off? I heard it was a myth. Me too, but to
:24:45. > :24:51.many other chefs have said otherwise. Take your life into your
:24:52. > :24:57.own hands. I have got a lifestyle question. When you get home, can you
:24:58. > :25:07.be bothered doing any of this or do you just have beans on toast? I have
:25:08. > :25:15.a hamburger. You have been eating bits and pieces all day. Do you cook
:25:16. > :25:28.properly? I have beans on toast as well. A Mexican twist with a bit of
:25:29. > :25:33.spice on it. A little bit of flour. Then, throw in the mussels and makes
:25:34. > :25:49.all this together. This has been seasoned, but obviously it is cold.
:25:50. > :25:58.The next bit is over here. What you do is take the egg wash. Put it
:25:59. > :26:04.around the edge. I hope that pan is not expensive because it is coming
:26:05. > :26:12.home with me along with the food! It does not have to be fancy, but you
:26:13. > :26:21.want leftover bits. It is not like a conventional pie. If you take off
:26:22. > :26:26.too much, it shrinks. The egg wash. You need it to drape over the top
:26:27. > :26:36.like that. Plenty of egg wash and set the oven quite high. This is 430
:26:37. > :26:48.Fahrenheit, 220 Celsius. That goes straight into a really hot oven. It
:26:49. > :26:57.wants to cook for about 25 minutes. Then we have got this over here.
:26:58. > :27:04.What you can do is warm it up a little bit by putting it on there to
:27:05. > :27:11.get it bubbling nicely. Then we can get our plate. The whole point is it
:27:12. > :27:17.comes to the table and everybody helps themselves. You can see it
:27:18. > :27:29.bubbling now. You have actually got the bread with it. But most
:27:30. > :27:46.importantly in here you have got the delicious, could mussels. Like that.
:27:47. > :27:50.Happy with that? Oh, yes. Most chefs said they developed this recipe
:27:51. > :27:59.whilst walking around the Himalayas and Tibet. This was on the M6
:28:00. > :28:07.yesterday. Before you all start phoning in and complaining, I was
:28:08. > :28:11.not driving. You were only thinking. What is a sophisticated way to the
:28:12. > :28:18.mussels because I shovelled them into my mouth? Just follow Bruno.
:28:19. > :28:35.Because this is in French, I have to get a Frenchman to pronounce this.
:28:36. > :28:43.This is a Muscadet, 799, it is from Waitrose. That is all for today.
:28:44. > :28:52.Thank you to Bruno Loubet, and Fernando Stovell. Thank you to Susy
:28:53. > :29:00.Atkins for the wine recommendations. We will be back at ten o'clock next
:29:01. > :29:01.Saturday. We are back at a later time of 10:40