:00:13. > :00:18.Good morning. It is time to get your knew yeerbs party started with
:00:18. > :00:28.90 minutes of food from some of Britain's best chefs. This is
:00:28. > :00:41.
:00:41. > :00:46.Saturday Kitchen. And welcome to the show. Cooking
:00:46. > :00:56.with me here are two great chefs. First, the man who turned the
:00:56. > :01:01.seaside town of plim outh into one of the nation's top culinary
:01:01. > :01:05.hotspots. It is James Tanner. Next to him, he
:01:05. > :01:15.created the modern Japanese restaurant, Rocca, but now has
:01:15. > :01:17.
:01:17. > :01:23.turned modern on us, it is Nic Watt. Happy New Year to you both.
:01:23. > :01:28.James Tanner, what is up first? have is a beautiful sea bream. A
:01:29. > :01:34.sharing meal for the New Year. And sticky rice? Sticky rice, it is
:01:34. > :01:37.so easy it is unreal. This is one of those dishes you put it on and
:01:37. > :01:43.20 minutes later you have the perfect meal.
:01:43. > :01:47.Is that a starve you have on? is the latest trend it is my
:01:48. > :01:54.boyband look. When do you buy the rest of it?
:01:54. > :02:04.is below! Nic, what are you cooking? A roast lamb. It starts
:02:04. > :02:06.
:02:06. > :02:14.with rosemary, garlic, anchovies, the flavours of oregano and fresh
:02:14. > :02:18.co -- croquettes. And the usual line-up of foodie
:02:18. > :02:23.films, today from Rick Stein, Lorraine Pascale, Valentine Warner
:02:23. > :02:33.and Nigel Slater. Now, the special guest is known to millions of you
:02:33. > :02:35.
:02:35. > :02:42.as John Bate. I know you are a fan? Yes. From the popular award-winning
:02:42. > :02:48.drama serious it is Brendan Coyle from Downtown Abbey.
:02:48. > :02:53.Do you know how many film credits you have got?
:02:53. > :03:01.42! Amazing success, but are you any good at cooking. We know you
:03:01. > :03:07.are a fan of the show? I'm keen. I have enthusiasm. What I lack in
:03:07. > :03:11.finesse, I make up for in enthusiasm. I am a one-pot-meal. I
:03:11. > :03:16.try to diversify. How do the two dishes sound?
:03:16. > :03:22.Fantastic. Cooking with One Direction, who
:03:22. > :03:27.knew?! That jumper, what is it like? Today we are cooking food
:03:27. > :03:31.heaven or food hell for Brendan. Something based on the favourite
:03:31. > :03:36.ingredient, or the nightmare ingredient. Because we are not live
:03:36. > :03:42.we are letting fate decide at the end of the show. Food heaven, what
:03:42. > :03:46.is it? I have gone for the mighty prawn. I live near the sea. I cook
:03:46. > :03:51.a lot of it. So I know you like that too.
:03:51. > :03:56.What about the dreaded food hell? struggle with this, there is not a
:03:56. > :04:03.lot that I don't like. I have gone for a desert, I have gone for
:04:03. > :04:11.meringue. I don't get it It is supposed to be chewy, crunchy,
:04:11. > :04:17.but I don't get that. Or tripe! don't like that either! So, the
:04:17. > :04:23.prawns are mixed with chilli, ginger, yoghurt and a load of spice,
:04:23. > :04:31.left to char grill and served with a Pilau rice. How does it sound?
:04:31. > :04:37.You're the man! And this meringue, chocolate sponge with coffee mousse,
:04:37. > :04:42.chestnut mousse and meringue and scorched and garnished with a bit
:04:42. > :04:47.of festive holly. That is not camp at all! Because we
:04:47. > :04:51.are not live, we have a New Year's surprise up our sleeves, fate is
:04:51. > :04:56.deciding what Brendan is having at the end of the show. So find out
:04:56. > :05:03.and keep watching how we are going to do that.
:05:03. > :05:09.Let's meet the other two Saturday Kitchen guests, we have Rachel and
:05:09. > :05:18.you have with you? I have my friend Tris.
:05:18. > :05:23.Now, you work in South Patagonia and your friend works in Alaska?
:05:23. > :05:29.Yes. How cold is it there? The average
:05:29. > :05:37.temperature is five degrees. Then in the winter the temperatures drop
:05:37. > :05:41.to minus 2020 sells you. Great -- to minus 20 Celsius.
:05:41. > :05:50.It sounds great. Shall we get cooking? Yes.
:05:50. > :05:56.Now, the most successful and famous of plim mouth's living chefs, James
:05:56. > :06:02.Tanner! -- Plymouth. What is cooking? We have a
:06:02. > :06:10.beautiful see bream. With a bit of ginger and lemongrass.
:06:10. > :06:15.That is unusual for you? Not really. You like those flavours? Yes. It me
:06:15. > :06:20.this is easy great cooking. this is easy great cooking.
:06:20. > :06:26.OK, what do we do? You take the zest off the lime. I will talk
:06:26. > :06:30.about this great fish. We have sea bream. I have a lot of my
:06:30. > :06:36.inspiration years ago on holiday sat on a beach. I don't do that a
:06:36. > :06:41.lot, I'm normally at work. I was in the Far East, a lady cooked this,
:06:42. > :06:47.the closest fish that we have is this. This is very good on price it
:06:47. > :06:56.is good at this time of year. Now, this has been scaled and gutted.
:06:56. > :07:06.You can eat the skin if you want. It is a bit like John Dory? There
:07:06. > :07:06.
:07:06. > :07:15.is lots of meat on there? Yes. On the continent it is called Dorada.
:07:15. > :07:21.I will serve it with the head an. If it was my Mrs, she would not
:07:21. > :07:31.like it. Did she saying in about that jumper
:07:31. > :07:31.
:07:31. > :07:35.when you left the house? She chose it, mate! Now, I am cutting this
:07:35. > :07:43.fish to put in all the other ingredients. We are going to pack
:07:43. > :07:49.out the fish. It will keep in all of flavours.
:07:49. > :07:53.Now, mackerel can be used for this? Yes, you can use brill. That is
:07:53. > :07:58.very God. The God thing about keeping the
:07:58. > :08:04.head on the fish you get to eat the cheeks. That is a beautiful part.
:08:04. > :08:12.You are really selling this, Nic! Now, two bowls here.
:08:12. > :08:19.The rice wine in one them. A fish sauce, oyster sauce. Go for the
:08:19. > :08:25.good stuff. You can buy cheap, but get the better stuff if you can.
:08:25. > :08:33.The juice of an orange. If you can add the lime zest in there.
:08:33. > :08:37.All of it? About three quarters. That's great.
:08:37. > :08:43.OK. Can you slice me a chilli. That is fantastic.
:08:43. > :08:50.Bang that in there. In the meantime, there are two bowls, the reason why,
:08:50. > :08:57.I will bat out lemongrass and pack the fish with Kaffir lime leaves. A
:08:57. > :09:03.touch of your lime zest. A touch of lemongrass and chilli in there.
:09:03. > :09:08.So, that is ripped up. I will take the lemongrass. It does not have to
:09:08. > :09:12.be small. I just want the lovely flavours to come out of it. That is
:09:12. > :09:15.fantastic. So, do you want all of this chilli
:09:15. > :09:21.in there? Yes. Lovely.
:09:21. > :09:27.So, the lime leaves you can freeze them? They freeze beautifully and
:09:27. > :09:33.as you have torn them up you bring out the aroma.
:09:33. > :09:40.Lovely. For the south-east Asian cooking, I know when I was there
:09:40. > :09:48.they use it a lot. Also in the curry piece that you buy you get it
:09:48. > :09:53.in there. I will add a little bit of ginger.
:09:53. > :09:59.How many of these do you want? and-a-half is fine, James. That is
:09:59. > :10:07.great. So, a touch of ginger, that is great. The rest of the ginger,
:10:07. > :10:12.using that bigger grater, about a tablespoon into that mixture.
:10:12. > :10:19.I'm on it. The last time you were on you
:10:19. > :10:27.extended your empire? You had a cafe? We have Tanner 's, which,
:10:27. > :10:31.believe it or not, coming into the New Year I am into my 13th year.
:10:31. > :10:37.The brasserie is six years old. I opened that a week after my
:10:37. > :10:43.daughter was born. The cafe, I have had it for six or seven months. So,
:10:43. > :10:49.just cracking on with stuff. I love And you've been doing a new book?
:10:49. > :10:55.Yes, the other one went well. I will talk, you grate.
:10:55. > :11:00.Do you want all of this? About a tablespoon. That is fine. The last
:11:00. > :11:10.book went well. I've been asked to do another one. It is lovely to be
:11:10. > :11:17.asked. We have got great ideas. It will be called Tanner's Twist. With
:11:17. > :11:22.traditional recipes but also you're own thing going on. Fun food that
:11:22. > :11:28.is not too chefy. It is interesting researching the recipes and you
:11:28. > :11:34.know all the work that goes into the books, it takes up a lot of
:11:34. > :11:44.time, but it is really enjoyable. The spring onion, the white of it
:11:44. > :11:49.we are packing that in there. So, there we go. We have the Kaffir
:11:49. > :11:54.lime leaves, the lemongrass and spring onions, that sort of thing.
:11:54. > :12:00.This stuff, let's give it a mix up. Do you want this in there? No, not
:12:00. > :12:07.yet. Calm down! Now, we pour this over the top. There you go. Now get
:12:07. > :12:13.a steamer set up. A wok is also fantastic. Simmering water. OK?
:12:13. > :12:23.Then all we do is grab that this takes about 15 to 20 minutes to
:12:23. > :12:23.
:12:23. > :12:27.cook through. I will add that there. Now just before we have pepper
:12:27. > :12:31.corns and these are cracked. These are halt ones? They are the
:12:31. > :12:36.ones that make your mouth tingle? Yes.
:12:36. > :12:44.The thing is, that you eat this, with the ginger and the credit
:12:44. > :12:52.reduce, it is beautiful. We also have garlic chives.
:12:52. > :12:57.You can find the recipe along with the other recipes on the website:
:12:57. > :13:02.Now, the sticky rice? Here we go. This has been soaking a minimum for
:13:02. > :13:07.three hours. If not, overnight. It is a
:13:07. > :13:12.glutinous short-grain rice. Is that right? You don't believe me,
:13:12. > :13:18.do you? I made it up! I'm going to drain it off.
:13:18. > :13:27.Again, this takes about, I have deliberately done this as it takes
:13:27. > :13:35.the same time to cook as the fish. What we have here is... You can use
:13:35. > :13:42.a clean J cloth that is fine. A steamer is set up. The rice goes in
:13:42. > :13:46.there. Push it down... Wrap it back up...
:13:46. > :13:53.Cook it for ten to 15 minutes with a lid on.
:13:53. > :14:00.Bang that on, 10 ten to 15 minutes later, undo it all, fluff it up
:14:00. > :14:10.with a fork, put the lid on and cook it for ten.
:14:10. > :14:18.Now, here, this one has cooked through. Let's turn off the heat.
:14:18. > :14:24.We are going to flip this bad boy. Come on! You live life on the edge,
:14:24. > :14:34.don't you! You need chef's hands for that, that was quite hofplt
:14:34. > :14:37.
:14:38. > :14:42.I told you his brother does all the cooking! -- That was quite hot! If
:14:42. > :14:50.you want the dinner party thing, or you are chilling out, having a
:14:50. > :14:58.drink, a cocktail, bang it out on the table, just pull this up...
:14:58. > :15:06.You can grab a spoon and put some on there.
:15:06. > :15:14.See, you have a scarf to match the jumper. I can put the head band on
:15:14. > :15:20.like you used to do! Shut up! Where is this going? I will not do this
:15:20. > :15:25.with a ladle, do not try this at home! We are going to grab the fish.
:15:25. > :15:33.Notice it is not falling apart on me. You want it so it is just
:15:33. > :15:38.cooked. We are grabbing the juices over the
:15:38. > :15:43.top. We have our coriander shoots and
:15:43. > :15:49.with the lime, the last stage with touch of water in there and a
:15:49. > :15:53.sprinkle of sugar. Let that dissolve. I have my spring onions
:15:53. > :16:00.here. You can get these in the
:16:00. > :16:06.supermarket? Yes. Now, sesame oil and seeds. Put the
:16:06. > :16:12.oil on at the end, don't cook with it. Then the sweet and sour lime
:16:12. > :16:17.where it has just dissolved. A few of them over the top. I think that
:16:17. > :16:22.looks fantastic. Remind us of what this is again?
:16:22. > :16:28.This is my Asian sea bream with sticky rice.
:16:28. > :16:31.Not bad, that. It looks good, but does it taste good? It smells good
:16:31. > :16:35.as well. There you go. The first dish.
:16:35. > :16:40.Thank you very much. Dive into that. I don't know where
:16:40. > :16:45.you start on it. Is it like the fish where you start in the middle
:16:45. > :16:52.and work your way out? I would put the fork on it and scrape it back.
:16:52. > :16:59.If it is undercooked it will not fall off the bone if it is over
:16:59. > :17:05.cooked it will fall apart. Garlic chives, that is a new one to
:17:05. > :17:11.me. With the ginger and chilli, and everything else? That is fantastic.
:17:11. > :17:19.Well, we need wine to go with this. We thought we would usher in the
:17:19. > :17:24.New Year with not one but two experts. We sent Peter Richards and
:17:24. > :17:31.Susie Barrie to Hampshire. Susie Barrie to Hampshire.
:17:31. > :17:38.Watch this. For New Year's Eve we are in our
:17:38. > :17:42.home town of Winchester. What better way to welcome in to 12 with
:17:42. > :17:49.fantastic food and gorgeous wines to go with it.
:17:49. > :17:56.So, let's do it. James' sea bream dish is the
:17:56. > :18:00.perfect antidote to Christmas food and turkey. One good option to
:18:00. > :18:07.match wine to Asian food is to go with a rosaway.
:18:07. > :18:11.But, Mr Martin, we could not ruin your New Year's Eve by making you
:18:11. > :18:16.drink rosaway. The bright flavours in the dish cry out for a tangy and
:18:16. > :18:25.aromatic style of white wine. So it comes as no surprise that we are
:18:25. > :18:30.going for this Thornbury Riesling, 2008, delicious.
:18:30. > :18:34.This Riesling's home from home is Germany, but when grown in New
:18:34. > :18:38.Zealand or Australia, the wine is drier and more limey in character.
:18:39. > :18:44.It is what we need to pick up on the credit reduce flavours and the
:18:44. > :18:50.lime in James' dish. This is a great wine with real
:18:50. > :18:54.succulence for the sea bream and chilli and a great depth of flavour
:18:54. > :19:00.to off-set the oyster sauce and the ginger, but the main thing is that
:19:00. > :19:04.it does a brilliant job of refreshing the palette between the
:19:04. > :19:08.mouthfuls. This is a brilliant, uplifting dish
:19:08. > :19:15.to take us into the New Year. Here is a gorgeous wine to
:19:15. > :19:19.celebrate it with. It is! How sweet! What do you
:19:19. > :19:23.reckon? I that I this is beautiful. A really, really good combination
:19:23. > :19:30.to go with the ginger and the credit reduce.
:19:30. > :19:35.A little more money than we normally spend, but well worth it,
:19:35. > :19:40.�10.99. Guys what do you reckon to the wine? Outstanding.
:19:40. > :19:44.And the fish? It was beautiful. The lime was really nice. It picks up
:19:44. > :19:53.on the sauce. Now, you can join us here, just
:19:53. > :19:58.write to us with your name, address and daytime telephone number:
:19:58. > :20:02.So get writing and don't forget to put a stamp on the envelopes,
:20:02. > :20:07.please. Nic has a lovely lamb for us later
:20:07. > :20:13.on, what is it? A lamb with rosemary.
:20:13. > :20:19.Now, first it is time to catch up with Rick Stein in Bali. If you are
:20:19. > :20:29.enjoying a cup of coffee, you may want to read of labels, you may
:20:29. > :20:39.
:20:39. > :20:46.have wished for a cup of tea landscape
:20:46. > :20:49.When you reach for the coffee after- your Christmas dinner, think about this as an exotic change.
:20:49. > :20:54.Well, this is a civet cat and what I'm giving him to eat
:20:55. > :20:58.is what he eats all the time, which is coffee beans.
:20:58. > :21:01.Some very bright Balinese person worked out that if the entire diet of the civet cat was coffee beans,
:21:01. > :21:04.then they must know a thing or two about the coffee bean.
:21:04. > :21:10.And indeed they do, because they always select only the very best beans
:21:10. > :21:12.and they reject the acidic ones or the over-ripe ones.
:21:13. > :21:19.And then, well, out they come as, erm, civet cat poo.
:21:19. > :21:25.And this Balinese person noticed that, actually, the coffee bean is only partly digested.
:21:25. > :21:31.This is the husk and inside the bean is retained in its perfect form.
:21:31. > :21:35.So don't think that drinking Balinese coffee
:21:35. > :21:41.from civet cat poo might taste of anything,
:21:41. > :21:48.it only tastes of pure beans and it is the best coffee known to man,- and also the most expensive.
:21:48. > :21:52.# I love coffee, I love tea... #
:21:52. > :21:55.Well, back in Padstow,
:21:55. > :21:57.I thought it would be a very good idea to challenge my staff
:21:57. > :22:01.to a blind tasting of coffees.
:22:01. > :22:04.So we gathered together in the cafe courtyard
:22:04. > :22:12.just to see if they can actually tell if the civet cat coffee does indeed stand out.
:22:12. > :22:14.So, er, here we are. It's all set up.
:22:14. > :22:21.We've got a Kenyan coffee, a Costa Rican coffee and a Brazilian coffee,
:22:21. > :22:24.and there's an awful lot of coffee in Brazil, as we know.
:22:24. > :22:28.And finally, the the Balinese cat poo coffee. So which is which?
:22:28. > :22:30.It's going to be really interesting.
:22:30. > :22:32.Bring it on!
:22:32. > :22:35.This is coffee A. Hm.
:22:35. > :22:37.I'm detecting...
:22:37. > :22:40.notes here already.
:22:40. > :22:45.I mean, one of the things that's interesting about the the Balinese cat poo coffee
:22:45. > :22:50.is they think that the gastric juices of the civet cat actually affect the flavour.
:22:50. > :22:56.So, I'm sniffing for gastric juices here.
:22:56. > :23:00.What can you detect so far? I think- that one's quite light and it'ssort of bit acidic on your tongue,
:23:00. > :23:03.We moved quickly through the coffees in the hope of detecting something of the feline nature,
:23:03. > :23:05.but not too much, if you catch my drift.
:23:05. > :23:10.And then we were ready to decide which coffee might have come from a cat.
:23:10. > :23:14.Who thinks that coffee A is the Balinese cat poo coffee?
:23:14. > :23:17.Right.
:23:17. > :23:23.B? Who thinks that coffee B is the Balinese cat poo coffee?
:23:23. > :23:26.Thank goodness.
:23:26. > :23:30.Coffee C? Who thinks that coffee C is the Balinese cat poo coffee?
:23:31. > :23:33.Zero. And finally coffee D.
:23:33. > :23:37.Who thinks that... Two. I don't really.
:23:37. > :23:41.Right, here we go. Right, coffee A...
:23:42. > :23:47.is Kenyan AA coffee. Yes! Yes!
:23:47. > :23:54.Right... Coffee B.
:23:55. > :24:00.Well, what do you think? B. Yes!
:24:00. > :24:05.Yes! Cat poo coffee!
:24:05. > :24:07.# Coffee and tea And the java and me
:24:07. > :24:16.# A cup, a cup, a cup, a cup Oh... #
:24:16. > :24:19.The rice fields of Bali are works of art in their own right.
:24:19. > :24:23.They go back over 2,000 years, creating these wonderful terraces
:24:23. > :24:28.where the water cascades down as many as 30 levels.
:24:28. > :24:32.And rice, like everywhere I went in the Far East, is the key to life
:24:32. > :24:37.and never more so than in this dish called nasi goreng.
:24:37. > :24:41.This will be an excellent dish to have on New Year's morning for breakfast,
:24:41. > :24:50.and here's how you make it.
:24:50. > :24:55.So having got my wok really hot, I'm just adding in two or three tablespoons of oil,
:24:56. > :24:59.ordinary vegetable oil, some garlic and two types of chillies.
:24:59. > :25:04.The first just some medium hot ones- and then just a little hit of bird's-eye chillies.
:25:04. > :25:07.And some sliced shallots.
:25:07. > :25:10.Now just stir-fry those together.
:25:10. > :25:12.And nasi goreng, it just means fried rice. You can get it all over Indonesia
:25:13. > :25:15.and Malaysia as well, as it happens.
:25:15. > :25:18.And if you're me, you get it all over your shirt as well. And now some carrots.
:25:18. > :25:23.You want to take the crispness off them, but they still want to have a bit of al dente-ness to them.
:25:23. > :25:26.There we go. And now the spice paste. In that goes.
:25:26. > :25:31.Lovely, lots of spice paste because that's where all the flavour comes from.
:25:31. > :25:34.And if you want to know how the paste is made, wait for it!
:25:34. > :25:40.Black pepper, sesame seed, nutmeg, macadamia nuts, shallots, lemon grass, ginger, galangal, garlic,
:25:40. > :25:49.fresh turmeric, chillies, palm sugar, shrimp paste, lime juice and- a little oil all mashed together.
:25:49. > :25:58.And now a little bit of tomato puree just to bring the colour up like that.
:25:58. > :26:05.And very important in Indonesian cooking, some ketchup manis.
:26:05. > :26:10.Obviously, where the word ketchup comes from. Not an American word.
:26:10. > :26:13.Just stir that in a little bit.
:26:13. > :26:16.And now for the rice. And it is a way of using up lots of leftovers
:26:16. > :26:19.with rice and obviously in that case this is a perfect dish for turkey.
:26:19. > :26:22.I'm going to put some prawns in too,
:26:22. > :26:24.just to give it bit of deluxeness, make it a really special dish.
:26:24. > :26:28.Right, now, just going to put some green beans in there, just to bring out the colour, and again,
:26:28. > :26:32.you know, Indonesians, like all Southeast Asians, looking for texture as well as lovely colours.
:26:32. > :26:36.And now the turkey. I've cut it into inch slices.
:26:36. > :26:39.And this goes in right at the end because you don't want to break the turkey up,
:26:39. > :26:42.it's already cooked, of course.
:26:42. > :26:44.And a good lot of spring onions,
:26:44. > :26:46.just to go in at the end, so you've got that slightly raw taste of the onions.
:26:46. > :26:49.Some soy sauce, a tablespoon or so.
:26:49. > :26:56.Just stir that in very gently, and that's it, except from a fried egg.
:26:56. > :26:58.This is what I had for breakfast nearly every day.
:26:58. > :27:02.The fried egg seems to make it just right.
:27:02. > :27:08.Oh, by the way, you sprinkle some slightly crispy fried onions on top- of the egg, almost like a seasoning
:27:08. > :27:18.and then you add a bit of tomato and cucumber as a garnish.
:27:18. > :27:22.
:27:22. > :27:22.Delicious
:27:22. > :27:22.Delicious food
:27:23. > :27:27.Delicious food as
:27:27. > :27:32.Delicious food as always from Rick. That nasi goreng would make a great
:27:32. > :27:35.breakfast on New Year's Day, I reckon. Now, another great
:27:35. > :27:40.breakfast to show you it is egg's Benedict with waffles.
:27:40. > :27:43.The first thing is to get the bacon The first thing is to get the bacon
:27:43. > :27:50.on to cook. So, a little bit of oil on here,
:27:50. > :27:56.get that on. Now we pan-fry this. So a few slices in there to get it
:27:56. > :28:01.going. Now, you want to credit your mum or
:28:01. > :28:06.aunty to start you off in your acting career? You were brought up
:28:06. > :28:15.in a steel working town and when it shut down, you went to a theatre in
:28:15. > :28:21.Ireland? Yes, my aunty had an acting studio. I saw a play when I
:28:21. > :28:27.was 15, Richard III. It gave me the notion that I could act. That is
:28:27. > :28:31.when it first occurred to me, the growing notion you could do that. I
:28:31. > :28:35.loved it. It was the first theatre I ever saw.
:28:35. > :28:39.Getting started must be tough in this job? It is.
:28:39. > :28:44.It depends on where you live, of course, when you are in London it
:28:45. > :28:50.seems easier, but where you were, it was a tough start? I was lucky,
:28:51. > :28:59.that my dad's cousin was a well- respected figure in Dublin theatre.
:28:59. > :29:09.So that is where I started. And talking about your family, your
:29:09. > :29:09.
:29:09. > :29:14.great uncle was Sir Matt Busby? I'm surprised you did not go into
:29:14. > :29:21.football? Well, I was not good enough. I realised that early
:29:21. > :29:31.enough, so that was good. But I was Taubing to Rachel, she
:29:31. > :29:32.
:29:32. > :29:35.asked if I supported Manchester United but, yes, it instilled in me
:29:36. > :29:41.a great love of football and United, of course.
:29:41. > :29:48.Starting off in theatre, a lot of people have done TV, film, then go
:29:48. > :29:54.back to theatre, but you cut your teeth on it? Yes. I'm old enough to
:29:54. > :29:57.have started out and it is a great grounding. You are performing at
:29:58. > :30:03.night, rehearsing for the next play during the day it is full on. Then
:30:03. > :30:10.I came to London. I did political theatre, pub theatre. You name it I
:30:10. > :30:15.worked up through the ranks. Royal Court and the National.
:30:15. > :30:21.Your credits on television read like a who's who, I think that
:30:21. > :30:24.everyone has done the Bill? That was my first job. I was terrified
:30:24. > :30:31.going down there. You have done all manner of
:30:31. > :30:35.different roles from Shameless to obviously now, Downtown Abbey, it
:30:35. > :30:40.is incredible? That is what you strive for, the range. To mix it up.
:30:41. > :30:47.Did you know when Downtown Abbey was commissioned, that it would be
:30:47. > :30:57.what it is? Or looking at the budget, would it work? It is the
:30:57. > :30:57.
:30:57. > :31:07.most expensive programme on telly, it is about �1 million a programme,
:31:07. > :31:10.
:31:10. > :31:15.�1 million a per ep sod? Is it? -- �1 million per episode? Is it? Well,
:31:15. > :31:20.we knew it would be a great product. It would play well, but you never
:31:20. > :31:24.really know. You think about how TV has gone to
:31:24. > :31:30.cheaper programmes, something like this that bucks the trend it shows
:31:30. > :31:35.what can be done and the success from it it is a global success?
:31:35. > :31:39.It is, but so much was spent on it, it could have been a disaster, but
:31:39. > :31:45.what I love about the producers, they have expanded the second
:31:45. > :31:50.series, they have brought in more characters, it is not devaluing the
:31:50. > :31:54.punters, the audience. They have invested in the show. It has gone
:31:54. > :31:59.global. Your storeyline, you are in and out
:31:59. > :32:05.of it, but now you've been arrested, so the storyline is emphasising on
:32:05. > :32:10.certain people, but it has come on to you now? It is your turn? It is
:32:10. > :32:14.spinning its plates. It has come around to me. We know the
:32:14. > :32:20.devastating consequences of what happened on Christmas night. So now
:32:20. > :32:29.to come back, well, I can't say much more than that now.
:32:29. > :32:34.Well, here I have the bacon, I have the waffles and they want literally
:32:34. > :32:37.two minutes. Home-made waffles? Yes, you
:32:37. > :32:43.basically ladle these in and they sit in the waffle iron for two
:32:43. > :32:50.minutes, really. That is that. Some people may have gotten these this
:32:50. > :32:56.Christmas. This is in here, flour, baking powder, butter, salt, sugar
:32:56. > :33:02.and a bit of double cream. I have that there and the Holland ace
:33:02. > :33:07.sauce finished and I will now poach the egg.
:33:07. > :33:15.So on Downtown Abbey, there are series one and two, is it? Yes.
:33:15. > :33:24.And something new on Sky? We have completed a film. This is a one -
:33:24. > :33:30.hour comedy drama, it is produced by Steve Coogan and Henry Norman.
:33:31. > :33:36.Written about two fantastic writers. Now, just to finish this off, the
:33:36. > :33:45.chives. That goes in the blerned. The sauce is simple it is just --
:33:45. > :33:50.goes in the blender. The sauce is just melted butter, a bit of
:33:50. > :33:54.vinegar and some oil. Now, we lift this off here... We
:33:55. > :34:04.have the little waffles. We lift these off.
:34:04. > :34:08.Is that from your range of cookware? No, it is not! It is
:34:08. > :34:16.quite American this? Yes, the waffles, you can mix and match the
:34:16. > :34:21.flavours in there. A soft-poached egg. Do this in advance. Ice cold
:34:21. > :34:29.water and all we do is grab the bacon over the top... It sits on
:34:29. > :34:37.there. Then we have the nice bit of
:34:37. > :34:44.Hollandaise. I shall get ready! Hopefully, if
:34:44. > :34:51.the crew get in focus, there you go. That is that! Dive into that one.
:34:51. > :34:54.Tell me what you think of that one? Those waffles are great.
:34:54. > :35:01.Really simple. Happy with that? You know the way
:35:01. > :35:07.to a man's heart, James. Best of luck in Downtown Abbey, if
:35:07. > :35:17.we see you back, possibly a clue there! Now, what are we cooking at
:35:17. > :35:23.
:35:23. > :35:31.the end of the show for John, it could be prawns for Brendan or fell
:35:31. > :35:40.fell, meringue. It is layered with chestnuts, coffee mousse and mer
:35:40. > :35:46.ank, scorched with a blow -- with meringue and skwofrpbd a blow torch.
:35:47. > :35:52.Now, we are not live so, fate is to decide the food at the end of the
:35:52. > :35:56.show. Are you thinking of the cake? I like the sound of the cake. It
:35:57. > :36:01.sounds gorgeous. Rachel? I like the prawns.
:36:01. > :36:05.We are waiting until the end of the show. Now it is time for easy
:36:05. > :36:15.baking suggestions from Lorraine Pascale. She starts off with poppy
:36:15. > :36:22.
:36:22. > :36:25.For me, one of the quickest are parmesan
:36:25. > :36:27.They're these really cool canapes that are ready in an instant.
:36:28. > :36:29.Well, almost.
:36:30. > :36:34.These will be a real feat of baking engineering.
:36:34. > :36:37.I'm going to start with 80 grammes of parmesan.
:36:37. > :36:40.And then on almost the finest grater,
:36:40. > :36:42.just grate it right down,
:36:42. > :36:49.so you've got a nice pile of finely-grated cheese.
:36:49. > :36:55.I find that this is the only cheese that works really well.
:36:55. > :36:57.And then seeds, sesame seeds, you need one teaspoon,
:36:57. > :37:03.in a bowl. And poppy seeds.
:37:03. > :37:06.Then just add your parmesan, give it a quick mix.
:37:06. > :37:09.I just love poppy seeds, they give it crunch,
:37:09. > :37:11.and the black flecks look really good.
:37:11. > :37:15.Now, I've got a baking tin here lined with baking parchment,
:37:15. > :37:19.and a cookie cutter. Get the parmesan mix and sprinkle it on.
:37:19. > :37:24.You want a very fine layer, not too thick, and pull it off.
:37:24. > :37:26.And take one of these, this is a lollipop stick -
:37:26. > :37:29.you can get them on the internet, of course.
:37:29. > :37:32.Pop it into the centre of the circle.
:37:32. > :37:36.A little bit more parmesan mix, and that's it.
:37:36. > :37:46.I'll just get on with the rest.
:37:46. > :37:52.
:37:52. > :37:55.That's the last one done.
:37:55. > :37:58.Now, the hardest thing about this recipe
:37:59. > :38:01.is making sure they get into the oven without bumping them
:38:01. > :38:05.and ruining the circles.
:38:05. > :38:15.So these need to cook for about five minutes at 220 degrees.
:38:15. > :38:15.
:38:15. > :38:18.So, I was thinking, "How am I going to serve these lollipops?"
:38:18. > :38:21.And I was watching TV the other day- and they had this restaurant scene,
:38:21. > :38:24.and they were serving these prawns on sticks in this perspex box,
:38:24. > :38:28.and I thought, "That's exactly what- I need." So I got on the internet,
:38:28. > :38:32.had a little search, couldn't find one anywhere,
:38:32. > :38:42.so I just bought a box and drilled the holes in myself.
:38:42. > :38:43.
:38:43. > :38:46.So, I'm just going to take these off the baking parchment
:38:46. > :38:49.and push them into the holes.
:38:49. > :38:52.They should come off easily,
:38:52. > :38:56.but if any get stuck, I always take my palette knife,
:38:56. > :39:02.it's my secret weapon in baking, and then just slide it underneath.
:39:02. > :39:05.I've used parmesan, sesame and poppy seed,
:39:05. > :39:10.but you could use parmesan with paprika,
:39:10. > :39:12.or sprinkle some fresh thyme over the top,
:39:12. > :39:16.or some sliced nuts, just anything really to make it your own.
:39:16. > :39:19.So, there you are - parmesan and poppy seed lollipops.
:39:19. > :39:29.Easy as you like!
:39:29. > :39:48.
:39:48. > :39:51.Wow! These look incredible.
:39:51. > :39:53.There's eclairs, fraisiers, Napoleons.
:39:53. > :39:57.Admittedly these have been made by experienced chefs,
:39:57. > :40:02.but there are pastries like this that you can make at home.
:40:02. > :40:04.The good news is, you don't need any fancy kit,
:40:04. > :40:06.and you can buy the ingredients anywhere,
:40:06. > :40:11.and you're guaranteed that wow factor thing.
:40:11. > :40:16.I find that the simplest ingredients always make the best patisserie.
:40:16. > :40:26.Thank you. Thank you. Right, French pastries to bake.
:40:26. > :40:27.
:40:27. > :40:29.I love millefeuille.
:40:29. > :40:30.It's a classic pastry from France,
:40:30. > :40:32.and you can fill them with whatever you like.
:40:32. > :40:37.But I'm going to use a lemon cream and blueberries.
:40:37. > :40:41.I took a short cut with these and used shop-bought puff pastry.
:40:41. > :40:43.Let me tell you how I made them.
:40:43. > :40:46.I just rolled the pastry out as thin as possible
:40:46. > :40:49.on a board dusted with icing sugar.
:40:49. > :40:50.And using a ruler,
:40:50. > :40:56.cut out 18 rectangles about 9cm long and 5cm wide with a pizza cutter.
:40:56. > :40:58.Then I put them on a baking tray
:40:58. > :40:59.and sprinkled them with lots of icing sugar,
:40:59. > :41:02.and put them in the fridge to chill.
:41:02. > :41:05.After half an hour, I put them into- a 200 degree oven for five minutes,
:41:05. > :41:08.sprinkled them with more icing sugar,
:41:08. > :41:11.and baked them for five more minutes,
:41:11. > :41:15.until the pastry turned golden brown.
:41:15. > :41:19.You can really see how these have puffed up in the oven.
:41:19. > :41:21.The name millefeuille means a thousand leaves,
:41:21. > :41:26.and I can't see them, but I know they're in there somewhere.
:41:26. > :41:28.I'm going to layer these up with some lemon cream,
:41:28. > :41:32.which is just so easy to make.
:41:32. > :41:35.Just put 165 grammes of whipping cream into a large bowl,
:41:35. > :41:41.add 25 grammes of icing sugar and the seeds of one vanilla pod.
:41:41. > :41:44.Now whip the cream until it just starts to thicken.
:41:44. > :41:46.Add the zest of one lemon and a squeeze of lemon juice,
:41:46. > :41:52.and fold it into the cream.
:41:52. > :41:55.OK, this is my favourite bit - piping.
:41:55. > :41:56.Give the bag a twist at the top,
:41:56. > :41:59.and then just do blobs.
:41:59. > :42:05.This is the bottom of the pastry, and it gets three layers.
:42:05. > :42:14.I just love piping, it's one of my idiosyncrasies.
:42:14. > :42:16.And then just take some blueberries,
:42:16. > :42:19.and just plop them on the blobs.
:42:19. > :42:21.So then just take the middle layer,
:42:21. > :42:23.and it gets a squirt underneath, just like glue,
:42:23. > :42:24.and then place it on the bottom.
:42:24. > :42:26.And then another one.
:42:26. > :42:28.Just a squidge on top, and press it down.
:42:28. > :42:38.Now, that is a very elegant dessert.
:42:38. > :42:51.
:42:51. > :42:53.That looks beautiful.
:42:53. > :42:55.You're going to make a lot of friends with this dessert.
:42:55. > :42:57.Sprinkle them with lots of icing sugar.
:42:57. > :42:59.There you are - millefeuille.
:42:59. > :43:09.French pastry, easy as you like.
:43:09. > :43:13.
:43:13. > :43:14.There
:43:14. > :43:14.There will
:43:14. > :43:18.There will be
:43:18. > :43:22.There will be more top tips for you from Lorraine on next week's show.
:43:22. > :43:28.Still to come on Saturday Kitchen, Valentine Warner is out and about
:43:28. > :43:38.on the island of Linder's Farm. He is picking mussels, then turning
:43:38. > :43:48.them into Mexican epanada is it is the last show, so I'm hoping that
:43:48. > :43:50.
:43:50. > :43:55.jims and Nic have saved some extra to end the year in great fashion
:43:55. > :44:02.with the omelette challenge coming up later on. What are we cooking
:44:02. > :44:12.for Brendan at the end of the show? Is it food hell or food heaven? It
:44:12. > :44:16.could be prawns, or chocolate meringue. Nic, is it prawns or the
:44:16. > :44:21.chocolate meringue? Prawns, no question, 100%.
:44:21. > :44:25.Cooking next is a chef who normally makes modern Japanese food for us
:44:25. > :44:31.on Saturday Kitchen, but he is turning his gaze on to the
:44:31. > :44:35.Mediterranean it is the brilliant, Nic Watt. So k welcome back. Nic,
:44:36. > :44:39.why the Mediterranean? You have spent years studying Japanese food?
:44:39. > :44:45.Absolutely, but still tapping into the flavours of the Mediterranean.
:44:45. > :44:51.The philosophy of what we are serving is the best. We have the
:44:51. > :44:56.best salmon, and the best ham and all done beautifully.
:44:56. > :45:04.Sounds good. So this is one of the dishes you have looked at, what is
:45:04. > :45:12.it? Absolutely. A beautiful lamb leg, studded with garlic and
:45:12. > :45:20.anchovies and rosemary. This is English lamb? Absolutely.
:45:20. > :45:25.It is the best. Fed off the beautiful salt marshes. I am
:45:25. > :45:31.starting to spike the leg, but every inch.
:45:31. > :45:37.This is the salt marsh lamb, why is it so good? It is as close as you
:45:37. > :45:44.can get to New Zealand lamb all the way over here! No, seriously it is
:45:44. > :45:49.fed off the salt marshes. The flavour comes into the lamb without
:45:49. > :45:53.a question. So, nice big chunks of garlic in
:45:53. > :45:57.there. I have garlic chips that you want
:45:57. > :46:00.fried off? Nice and golden. That will soften the flavour but
:46:00. > :46:04.give you that garlic note coming give you that garlic note coming
:46:04. > :46:09.through. As well as that, you are doing the
:46:09. > :46:13.little potatoes? What am I making? You are making an almond croquette.
:46:13. > :46:18.It will be the starch or the veg to go with the meal.
:46:18. > :46:22.The important part is to get roasted potatoes first, so you get
:46:22. > :46:26.the lovely dry roasted potato and instead of breadcrumbing them we
:46:26. > :46:31.coat them in a lovely almond crust. Right.
:46:31. > :46:38.So, what I have here, the rosemary is going in.
:46:38. > :46:46.The important part is to get it every inch apart. When we carve the
:46:46. > :46:50.meat, every slice gets a nice component of rosemary, garlic and
:46:50. > :47:00.anchovy. Tell us what you have been doing?
:47:00. > :47:03.
:47:03. > :47:13.have been in Mayfair, four weeks in a new restaurant in a our new
:47:13. > :47:14.
:47:14. > :47:22.venture, we have a Delhi upstairs where we slice all of the hams.
:47:22. > :47:29.Downstairs is the open kitchen, and a rotisserie.
:47:29. > :47:36.You have the grill on? Yes, but this one here, you go into many
:47:36. > :47:42.restaurants, there is one piece of meat spinning around, but with us,
:47:42. > :47:45.you see lamb and ribs of beef. They cook about two-and-a-half hours to
:47:45. > :47:50.cook, then they are beautiful and soft.
:47:50. > :47:55.Here, a little bit of salt and pepper.
:47:55. > :47:59.The reason we bake the potatoes? keep them nice and dry.
:47:59. > :48:05.I will pop this in the oven. Could you do this with the shoulder
:48:05. > :48:10.and cook it for longer? If you do it with shoulder it will not carve
:48:10. > :48:14.as nicely as a nice lamb leg like this. You want it to be carvable.
:48:14. > :48:23.So next we go for the sauce. We need capers.
:48:23. > :48:30.Do you want these? Jacket potato skins, you can't
:48:30. > :48:35.waste them! Lovely! Potato skins roasted in the oven with garlic and
:48:35. > :48:45.rosemary is bufl. Now, I'm picking out the oregano.
:48:45. > :48:47.
:48:47. > :48:55.This sauce is a South American version of a salsaverde. Here is
:48:55. > :49:00.oregano, mint, it is a classic combination with the lamb.
:49:00. > :49:05.There is parsley. In here is the egg yolk, a little
:49:05. > :49:13.bit of nutmeg? Yes and add in a little bit of suppliesed parsley.
:49:13. > :49:19.Just a touch. What is this about you opening up a
:49:19. > :49:29.Peruvian restaurant? Yes, the next one on the cards is a Peruvian
:49:29. > :49:31.
:49:31. > :49:41.restaurant. It is called Lacoya. I am off to Lima to do some research.
:49:41. > :49:42.
:49:42. > :49:47.What is in Peru? It will have a bar, you can have freshly cut ceviche,
:49:47. > :49:54.with a big open wood grill. So tapping into the flavours of South
:49:54. > :49:59.America with the ceviche and I think that the South American and
:49:59. > :50:06.the Peruvian food movement is coming to the global scene.
:50:06. > :50:11.This is going to be in London? absolutely.
:50:11. > :50:21.Right, I have that in there. Now, flour, egg and the crumb in
:50:21. > :50:22.
:50:22. > :50:28.there? That is down there. And the crumbs, instead of crumbs
:50:28. > :50:33.you are using almonds? Yes, but we want them crushed up. Can you
:50:33. > :50:41.crunch them up for me. So, what is this you are making
:50:41. > :50:46.here? Tell us about this? This is the sauce, I will make a rough-
:50:46. > :50:50.style pesto. We use this to serve on the side and to drizzle on the
:50:50. > :50:55.top. Could you have brought ready-
:50:55. > :51:03.crushed almonds? I could, but I wanted something for you to do! It
:51:03. > :51:11.gives it the hand-made feel! How is that? Perfect.
:51:11. > :51:15.We want to make this thin. How many? I think we need five,
:51:15. > :51:19.don't we? Right, that is fine. No problem.
:51:19. > :51:23.In we go. Finish it with a little whizz.
:51:23. > :51:28.Sometimes you would baste that over the top of the lamb while it is
:51:28. > :51:36.cooking? Absolutely. It give it is a beautiful finishing touch.
:51:36. > :51:42.What you are doing is finishing it over the top? Yes.
:51:42. > :51:51.So, we have flour, egg, the crumb and these go in the fryer. They
:51:51. > :51:59.don't have to be the same size? This is home-made, hand-made.
:51:59. > :52:04.Great. I'm going over here. So it is a bit like a salsaverde? Yes.
:52:04. > :52:09.That is exactly what it is. Do you want be these perfectly
:52:09. > :52:14.round? No. No. All of today's recipes, including
:52:14. > :52:18.this one from Nic are on the website at:
:52:18. > :52:28.There are dishs from the previous shows at:
:52:28. > :52:36.
:52:36. > :52:42.That is coming out in a second. you have a favourite style of food
:52:42. > :52:48.that you like to cook? Is there anything that stands out for you?
:52:48. > :52:53.The two favourite styles of food are definitely Spanish and Japanese.
:52:53. > :52:57.They are similar. It is all about enhancing the flavour and the
:52:57. > :53:02.ingredient and keeping it simple. The great thing about Spain, we
:53:02. > :53:10.have talked about it about a month ago with Rick Stein. They have the
:53:10. > :53:13.great larder. The great ingredients. They have everything.
:53:13. > :53:19.Look at that. You could leave that as it is.
:53:19. > :53:25.If you can take that to the dining table, that would be perfect.
:53:25. > :53:30.I don't know about what you may be having, but that is mine.
:53:30. > :53:39.Now he is going to pons about with it! Look at that
:53:39. > :53:49.Hey, these look good! There we go. We are getting all of the anchovy
:53:49. > :53:49.
:53:49. > :53:59.and garlic flavours in there. Are you liking the look of this?
:53:59. > :54:00.
:54:00. > :54:05.I'm liking the look of it! That will do! That will do for me!
:54:05. > :54:13.more for good luck. These colour so much quicker as you
:54:13. > :54:17.have the almonds in there? Yes. A little bit of the sauce.
:54:17. > :54:26.And a little bit on the side for the croquettes.
:54:26. > :54:31.That is for dipping. Like that You know I told you to make five. I
:54:31. > :54:35.will probably only put three on. See! I knew that was coming! What
:54:35. > :54:43.about the garlic chips? Pardon me. That was close.
:54:44. > :54:49.There we have it. What is it? Lamb with salsaverde
:54:49. > :54:57.sauce and almobbed -- almond croquettes.
:54:57. > :55:01.Lovely. Thank you very much. It smells
:55:01. > :55:09.great. It looks lovely.
:55:09. > :55:14.Nice and simple. Dive in. Roll the VT, I may be some time! Would you
:55:14. > :55:20.leave it to rest? Yeah, roast it, leave it to rest. What is nice, we
:55:20. > :55:26.flashed it back in the oven to bring in the heat back to it.
:55:26. > :55:33.Somehow it? That is sensational. That sauce is beautiful! He has to
:55:33. > :55:37.get past me next. In the meantime, let's go back to Winchester to see
:55:37. > :55:44.which wine Peter Richards and Susie Barrie have chosen to go with Nic's
:55:44. > :55:50.Barrie have chosen to go with Nic's fantastic lamb.
:55:50. > :55:59.Nic's given us a original take on a rest leg of lamb. One of our
:55:59. > :56:03.favourite grape varieties of lamb is Syrah is great, but given the
:56:03. > :56:10.Mediterranean feel to Nic's dish, we are staying in Europe. We are
:56:10. > :56:18.choosing a wine that is a classic match with roast lamb it is Rioja.
:56:18. > :56:23.This is Vina Eguia, Rioja, Gran Reserva, from the 2001 vintage.
:56:23. > :56:29.Gran Reserva means that the wine is matured for a long time in barrels
:56:29. > :56:34.and bottles. It gives the wine amazing aroma. You get the smells
:56:34. > :56:40.of dried fruits and sweet spices. Because of its age, this wine is
:56:40. > :56:45.soft and creamy it works with the richness of the lamb and the nutty,
:56:45. > :56:50.almond croquettes, but despite the maturity it is vibrant and juicy,
:56:50. > :56:55.that is with we need for the herbs and the garlic and the salty capers
:56:55. > :57:00.and anchovies. Nic, it is a beautiful dish for a
:57:01. > :57:06.winter's evening, and here is a very fine, heart- warming wine to
:57:06. > :57:12.drink with it. Happy New Year! He is still eating
:57:13. > :57:17.it! It has gone down and come back again! This one is under a tern,
:57:17. > :57:24.but a bit of a bargain? I think it is excellent.
:57:24. > :57:29.A very good wine. Mr Tanner? Gorgeous. A great
:57:29. > :57:33.combination with the wine and the flavour of the salsa, with the lamb
:57:33. > :57:39.it is lovely. You can join us here at the chef's
:57:40. > :57:44.table some time in the series. Just write to us at:
:57:44. > :57:53.Don't forget the stamp! Right it is time for Valentine Warner to let us
:57:53. > :58:03.know what should be eaten right now. from the sea, autumn is a time
:58:03. > :58:08.
:58:08. > :58:16.sea bass, sweet clams, and the and sprat, to bring joy to your
:58:16. > :58:19.'But there are few seasonal seafood- catches that excite me more
:58:19. > :58:22.'than the thought of sweet, plump mussels.
:58:22. > :58:25.'They're incredibly versatile, enjoyed in salads, fish stews
:58:25. > :58:28.'and soups, and now readily available
:58:28. > :58:36.'in fishmongers and supermarkets in their absolute autumn prime.'
:58:36. > :58:38.Britain is surrounded by millions upon millions
:58:38. > :58:45.of delicious mussels, they cling to every part of our rocky shores.
:58:45. > :58:47.But some of the best come from here.
:58:47. > :58:53.Lindisfarne, known locally as Holy Island, nestles tightly
:58:53. > :58:58.to the Northumbrian coast.
:58:59. > :59:01.This national nature reserve is a haven for wildlife,
:59:01. > :59:05.and a hot spot for mussels.
:59:05. > :59:09.Which is why I'm out of bed so early this morning.
:59:10. > :59:12.Twice a day, Lindisfarne is completely cut off
:59:12. > :59:13.from the mainland,
:59:13. > :59:19.when this half-mile long tidal causeway is swamped by sea water.
:59:19. > :59:22.This is the nincompoop hut, for those who get caught short.
:59:22. > :59:26.Any city slickers, know-it-alls, who fail to read the tidal chart,
:59:26. > :59:31.who then have to take refuge in this little box.
:59:31. > :59:38.But right now, the tide's out, and the Lindisfarne mussels are calling.
:59:38. > :59:40.You're the only man on the pier, you must be Steve.
:59:40. > :59:42.That's right, you're Val. Yeah, I'm Val.
:59:42. > :59:45.Pleased to meet you, Val. Pleased to meet you, too.
:59:45. > :59:48.We've got to get a bit of a move on,-I'm afraid, the tide is ebbing fast.- Let's go.
:59:48. > :59:50.'Steve is unique in these parts,
:59:50. > :59:56.'he is the only fishermen licensed to harvest Lindisfarne's celebrated mussels.'
:59:56. > :59:59.From the island, it's just a short boat trip to the mussel beds
:59:59. > :00:02.on the other side of the bay.
:00:02. > :00:05.What an amazing place to go to work- every morning. It's great, yeah.
:00:05. > :00:08.It's a far cry from me having to get on to the Tube.
:00:08. > :00:13.I have my worries and problems like anybody else, but there's nothinglike coming out here to sort 'em out.
:00:13. > :00:15.It gets blown away across the sea.
:00:15. > :00:22.In one ear and straight out.
:00:22. > :00:27.Steve's day at the office is entirely dictated by nature.
:00:27. > :00:29.On big tides, he gets four hours to pick,
:00:29. > :00:31.but today is a low tide,
:00:31. > :00:37.and the mussel beds will only be uncovered for two hours, so we're going to have to work fast.
:00:37. > :00:40.We're looking for the biggest ones. Yeah. We'll have that one.
:00:40. > :00:43.These really are huge.
:00:43. > :00:45.'Steve collects just eight buckets of mussels a day.
:00:45. > :00:49.'By hand-picking only a small selection of the largest specimens
:00:49. > :00:55.'in each area, he keeps his mussel bed population in tip-top condition.'
:00:55. > :00:58.This is the mantle where we'll find the bulk of the eating quality of the meat.
:00:58. > :01:08.As you can see here, we've got a really good thickness on it.
:01:08. > :01:14.
:01:14. > :01:16.Soon, Holy Island's mussel beds
:01:16. > :01:18.will be completely covered by the sea for another day.
:01:18. > :01:23.Time to get our precious cargo back to Steve's kitchen.
:01:23. > :01:26.Shall I do the bearding, you do the scraping?
:01:26. > :01:28.Sounds good. 'Once on dry land, it's straight down to work cleaning the mussels.
:01:28. > :01:30.'Fishmongers and supermarkets will already have done
:01:30. > :01:32.'most of the hard graft. All that's- left to do is de-beard them.
:01:32. > :01:36.'For half of our haul, I'm planning- something a little exotic,
:01:36. > :01:38.'but straight-talking northerner Steve is choosing to cook his half
:01:38. > :01:43.'just how he's always eaten them - plain and uncomplicated.'
:01:43. > :01:47.I'm just doing a very simple recipe,- the way my mum used to make them,
:01:47. > :01:50.and it's just mussels in a white sauce.
:01:50. > :01:53.We're quite literally hands across the ocean today,
:01:53. > :01:56.I'm making empenada mariscos, as it's called in Spanish.
:01:56. > :02:00.Roughly translated as a mussel pasty.
:02:00. > :02:02.Steve's recipe is simplicity itself.
:02:02. > :02:04.As his mussels are steaming open,
:02:04. > :02:07.he makes a white sauce by frying flour in butter
:02:07. > :02:12.and then whisking in milk until he gets a smooth, silky consistency.
:02:12. > :02:16.The mussels are then strained and picked from their shells.
:02:16. > :02:22.Wow! Get that down your neck.
:02:22. > :02:24.Pass the test?
:02:24. > :02:26.No wonder everybody wants those.
:02:26. > :02:28.I know. My God! That's delicious.
:02:28. > :02:31.Along with chopped parsley, the mussels go into the sauce,
:02:31. > :02:33.and that's it, finished.
:02:33. > :02:36.Ready to go on toast.
:02:36. > :02:38.Having cooked my mussels with onion,
:02:38. > :02:41.cumin and garlic, they're picked from their shells.
:02:41. > :02:43.To the remaining delicious mussel juices,
:02:43. > :02:45.I'm adding a pinch of saffron.
:02:45. > :02:47.These I'm going to chop up.
:02:47. > :02:49.Chop up?!
:02:49. > :02:51.Ha-ha-ha-ha! What's going on?
:02:51. > :02:55.You've done your thing, I haven't interfered. No, you haven't.
:02:55. > :02:58.We don't all eat mussels your way.
:02:58. > :03:01.I don't get out enough, that's the problem.
:03:01. > :03:03.Then I'm going to add...
:03:03. > :03:06.Extremely interesting. An egg?!
:03:06. > :03:08...one hard-boiled... Hard-boiled egg! Well... ..grated egg.
:03:08. > :03:14.You look totally horrified. I'm not-horrified, my curiosity's aroused.
:03:14. > :03:16.Egg-yolk, chopped parsley and the reduced cooking liquor goes into
:03:16. > :03:19.the mussel mixture.
:03:19. > :03:24.It's then spooned into a circle of pastry.
:03:24. > :03:26.'Steve's babies are sealed in the pastry case,
:03:26. > :03:29.'ready to be deep fried in hot oil.
:03:29. > :03:33.'Once crisp and golden, my empanadas are ready to go head-to-head
:03:33. > :03:37.'against Steve's mussels on toast.' Wowee!
:03:37. > :03:47.That just does look incredibly delicious. White pepper.
:03:47. > :03:49.
:03:49. > :03:51.Delicious.
:03:51. > :03:53.Yeah. Really yummy.
:03:53. > :03:56.You get all the other stuff going on first, and then the mussels
:03:56. > :03:58.come through, and then the Tabasco!
:03:59. > :04:01.Mmm...
:04:01. > :04:05.Yeah, it's lovely. Youlike that, yeah? Absolutely love it.
:04:05. > :04:08.Mummy's recipe's OK? Simple, amazing, I love it.
:04:08. > :04:11.We've blown each other's trumpets, that's really delicious.
:04:11. > :04:14.That's exciting. This is comforting.
:04:14. > :04:17.They're both good.
:04:17. > :04:20.For the perfect super-fast Saturday night TV dinner,
:04:20. > :04:24.try this recipe for curried mussels with lager.
:04:24. > :04:29.Finely chop two shallots, then fry in butter with a couple
:04:29. > :04:31.of bay leaves until soft.
:04:31. > :04:35.Next, add a sprinkling of curry powder.
:04:35. > :04:37.Throw in your mussels,
:04:37. > :04:43.and pour in a bottle of light lager.
:04:43. > :04:49.Then slam on the lid and cook until the mussels have steamed open.
:04:49. > :04:52.Spoon them in a dish, discarding the mussels that haven't opened,
:04:52. > :04:55.and set aside.
:04:55. > :04:58.Reduce the wonderfully aromatic cooking liquor,
:04:58. > :05:00.season with salt and pepper.
:05:00. > :05:05.Then for extra richness, whisk in a big knob of butter.
:05:05. > :05:10.And simply pour over the mussels.
:05:10. > :05:12.Finely chop some lovage, my favourite autumn herb,
:05:12. > :05:18.but if you can't find it, celery leaves work well, too.
:05:18. > :05:25.Then breathe in the delicious aroma and dive in.
:05:25. > :05:35.Mmm.
:05:35. > :05:35.
:05:35. > :05:36.Now,
:05:36. > :05:37.Now, you've
:05:37. > :05:40.Now, you've been
:05:40. > :05:45.Now, you've been e-mailing us your foodie questions. We are going to
:05:45. > :05:50.answer a few of them right now. Brandan, can you read out the first
:05:51. > :05:54.e-mail, please? Yes, this is from Susan, she has pigeon breasts and
:05:54. > :05:59.would like to know the best way to cook them.
:05:59. > :06:04.Pigeon, I'm cool with that. Basically, a nice hot pan. Seering
:06:04. > :06:09.them off in a touch of oil and finish it off in a bit of butter.
:06:09. > :06:15.They take three minutes on one side, turn them, two minutes the in
:06:15. > :06:20.connection them rest them for four to five minutes with the pan, de-
:06:20. > :06:26.glaze it can sherry vinegar. A bit of oil from the pan, a bit of bacon
:06:26. > :06:29.and onions in it, you get a great sweet sauce. You could add a touch
:06:29. > :06:35.of honey for a touch of sweet and sour.
:06:35. > :06:43.Literally, that part is minutes. Nic, any ideas? Pigeon? I would do
:06:43. > :06:50.it with perhaps unper berries. With cinnamon and a similar idea,
:06:50. > :07:00.panning it off. Getting the flavour into the pigeon.
:07:00. > :07:01.
:07:01. > :07:07.Next question? We are watching New Year's Eve from Italy, Garda, can
:07:07. > :07:14.you give us an idea to cook with lentils? What is nice is to make
:07:14. > :07:20.the lentils bright is to add orange segments, celery and tomatos, it
:07:20. > :07:23.brings the lentils into something bright and fresh.
:07:23. > :07:26.And don't forget a little touch of vinegar.
:07:26. > :07:34.That is important. It give it is a nice kick.
:07:34. > :07:40.The next one? Can you give a recipe for roast ham. I usally starve with
:07:40. > :07:46.piccalilli, but I would like something different. To me, I love
:07:46. > :07:56.parsley sauce. You can do a bechamel. If you have poemed the
:07:56. > :07:56.
:07:56. > :08:06.ham, you can use the ham liquor. -- if you have poached the ham, you
:08:06. > :08:06.
:08:06. > :08:13.can use the liquor. Flour butter cream and loads of parsley.
:08:13. > :08:20.Gorgeous. I would work with a white miso, and
:08:20. > :08:26.a touch of sesame oil. So, sliced cold ham, thinned with a little bit
:08:26. > :08:31.of sake to take the edge off. Remember you can find the recipes
:08:31. > :08:36.on the website at: Right, down to business. All of the
:08:36. > :08:44.chefs that come on the show, they battle it out to see how fast they
:08:44. > :08:49.can make a simple three-egg omelette. James, you are on here at
:08:49. > :08:55.23.28 seconds. They take it seriously. There you go. Quite a
:08:55. > :09:00.way down there? There was a day when I was in the blue.
:09:00. > :09:06.Nic I was fifth, but I seem to have been bumped down to sixth.
:09:06. > :09:12.A respectable time. So, the usual rules apply, the three-egg omelette,
:09:12. > :09:17.cooked as fast as you can. Unbelievable how they can get so
:09:17. > :09:27.excite bad this. Really! Right, are you ready? The clocks are on the
:09:27. > :09:30.
:09:30. > :09:38.screens. Oh, shell! It's got to be an
:09:38. > :09:43.omelette. Oh, it was fast, he was just ahead
:09:43. > :09:51.of you, there. Both cooked. I love it, both of the guys, they
:09:51. > :10:00.have done it! This one... It is just there, James. Come on! I don't
:10:00. > :10:09.know. I'll eat the edge of it! James
:10:09. > :10:16.Tanner? You did it in 20 .1 6 seconds. That puts you there.
:10:16. > :10:26.A pretty respectable time. There you go. Head height.
:10:26. > :10:33.Cool, great stuff. Nic? 18.24? You were quicker, you
:10:33. > :10:39.did it in 19.12 seconds. You were going then! Right, will Brendan get
:10:39. > :10:43.his idea of food heaven or food hell, prawns or meringue. We decide
:10:43. > :10:47.later after seasonal supper ideas from Nigel Slater. He is raiding
:10:47. > :10:57.the larder. I think he has something more tasty than last
:10:57. > :11:00.
:11:00. > :11:07.night's curry and mouldy cheddar. There's always one thing
:11:07. > :11:13.and, for me, But then I do think sprouts at
:11:14. > :11:22.to try and make friends with them And I reckon if I grow them myself,
:11:22. > :11:32.And the plan is that chasing the pigeons away with a tea
:11:32. > :11:37.
:11:37. > :11:47.Sadly, although they've put But somehow sprouts still
:11:47. > :11:47.
:11:47. > :11:57.this Christmas, and there's I'm making some little sprout
:11:57. > :12:00.cos I can make them into little cakes.
:12:00. > :12:02.Once your parsnips are nice and squidgy,
:12:02. > :12:06.roughly chop your leftover greens.And there's no real quantity here.
:12:06. > :12:09.I tend to work on the principle
:12:09. > :12:14.of about half greens to half starchy roots.
:12:14. > :12:21.Season really well with salt and pepper.
:12:21. > :12:25.I'm going to pop a little bit of cheese inside each one.
:12:25. > :12:28.And I'm using goats cheese because that's what I've got.
:12:28. > :12:32.It's just as a contrast to the sweetness of the parsnip.
:12:33. > :12:34.And take one of my little cakes,
:12:34. > :12:41.like that, and then a little bitof cheese just popped in the middle,
:12:41. > :12:46.like that.
:12:46. > :12:47.This will soften.
:12:47. > :12:50.If you want it to ooze, then youcould use something like mozzarella.
:12:50. > :12:51.It'll be really nice
:12:51. > :12:58.with a good old-fashioned Wensleydale, or a Cheshire.
:12:58. > :13:01.I'm going to use just a little bit of flour.
:13:01. > :13:05.I just want that little bit of crispness on the outside.
:13:05. > :13:15.Breadcrumbs or polenta would do just the same job for you.
:13:15. > :13:16.And just keep an eye on them.
:13:17. > :13:19.Every now and again,just tipping them up and checking,
:13:19. > :13:26.to see if they're forming a little crust.
:13:26. > :13:31.It's that thing of having this crisp outside and a soft middle.
:13:31. > :13:33.That combination of textures thatjust makes something so good to eat.
:13:33. > :13:35.Whilst those are cooking,
:13:35. > :13:37.think about what you want to eat them with.
:13:37. > :13:38.Maybe a bit of the pork piethat's probably still in the fridge.
:13:38. > :13:42.Or a fried egg just dropped into the pan as they cook.
:13:42. > :13:44.But I fancy one of those tangy chutneys
:13:44. > :13:54.I found under my tree this year.
:13:54. > :14:03.
:14:03. > :14:06.It so works with the chutney.
:14:06. > :14:08.The parsnips are sweet,
:14:08. > :14:12.and then you've got that lovely tang of cheese inside.
:14:12. > :14:14.That works very well.
:14:14. > :14:16.Nothing gives me more pleasure
:14:16. > :14:20.than using up something that could so easily have ended up in the bin.
:14:20. > :14:22.And I promise everyone will love these patties,
:14:22. > :14:32.even if they're not a sprout fan.
:14:32. > :14:35.
:14:35. > :14:37.Once the excitement of Christmas Day has died down,
:14:37. > :14:43.I love planning what food to bring in New Year with.
:14:43. > :14:46.I'm going to push the boat out with a tender fillet of beef.
:14:46. > :14:48.If I'm going to use something like a fillet of beef,
:14:48. > :14:50.it's really worth giving it a little bit of seasoning earlier on,
:14:50. > :14:55.almost like a dry marinade,just to soak up some of the flavours.
:14:55. > :14:58.I'm making a really simple seasoning with crushed thyme,
:14:58. > :15:04.black peppercorns and a splash of olive oil.
:15:04. > :15:09.There - I'm going to pour my herb paste over this and then just massage it in,
:15:09. > :15:13.so that all the flavours get a chance to work with the meat.
:15:13. > :15:17.Should take about half an hour or but you can leave it for longer.so,
:15:17. > :15:19.Just so it gets to know
:15:19. > :15:24.all the herbs and the pepper.
:15:24. > :15:28.And while that's marinating, I'mgoing to get on with the side dish -
:15:28. > :15:30.a gorgeous, sweet pumpkin ragout
:15:30. > :15:33.that's as simple to prepare as the beef.
:15:33. > :15:36.It's that thing of finding something- to cook that says special occasion,
:15:36. > :15:42.but doesn't leave you running around- and giving yourself a hard time.
:15:42. > :15:46.And this is just that thing.
:15:46. > :15:49.I'm going to put in a little bit of juniper.
:15:50. > :15:54.Juniper berries have a lovely wintery coolness to them.
:15:54. > :15:58.There's something almost refreshing about them.
:15:58. > :16:02.Immediately you get that smell of gin coming up.
:16:02. > :16:05.Roughly crush the berries with some rosemary and sea salt,
:16:05. > :16:08.and chuck in with the onions.
:16:08. > :16:11.Chop up a pumpkin - or a couple of squash -
:16:11. > :16:15.and add those to the pan, too.
:16:16. > :16:18.I want the ragout to be quite thick,
:16:18. > :16:24.so I'm adding a bit of flour and some warm vegetable stock.
:16:24. > :16:29.Because it's a special occasion,
:16:29. > :16:31.I'm going to drop a little bit of booze in there.
:16:31. > :16:34.I've got some white wine open, so that's what's going in.
:16:34. > :16:36.Plenty of fresh herbs will brighten this.
:16:36. > :16:38.I'm going for flat leaf parsley.
:16:38. > :16:42.And then that can quietly putter away for half an hour or so,
:16:42. > :16:47.until the squash is tender and the onions are really melting.
:16:47. > :16:51.So, now for that glorious beef.
:16:51. > :16:52.And timing is crucial.
:16:52. > :16:55.Normally with my cooking it isn't. A few minutes here or there
:16:55. > :16:59.doesn't really matter because that's the sort of way I cook.
:16:59. > :17:01.But with something like this, a very special -
:17:01. > :17:04.and frankly, expensive - piece of meat,
:17:04. > :17:07.timing is absolutely crucial.
:17:07. > :17:11.I cook this in two stages in a very hot oven.
:17:11. > :17:21.For a fillet this size, I'll keep it in there for ten minutes.
:17:21. > :17:22.
:17:22. > :17:25.Pour over a glass of red wine,
:17:25. > :17:31.turn the meat and pop back intothe oven for a further 15 minutes.
:17:31. > :17:33.Timing will depend on the size of your fillet,
:17:33. > :17:35.but if in doubt go for less.
:17:35. > :17:37.It's much easier to pop it back in
:17:37. > :17:42.than to try and rescue a piece of overdone beef.
:17:42. > :17:45.Let your fillet rest for a few minutes,
:17:45. > :17:51.by which time your ragout will be the perfect consistency.
:17:51. > :17:52.I know it sounds implausible,
:17:52. > :17:56.but even in this really short time,
:17:56. > :17:59.it's a perfectly pink roast beef
:17:59. > :18:03.and if there's anybody who doesn't like it really pink then
:18:03. > :18:11.they can cut from the other end whereit'll be a little bit more well done.
:18:11. > :18:15.This is such a good looking dish for any celebration.
:18:15. > :18:19.The glistening, pepper-studded beef makes a very handsome partner
:18:19. > :18:29.to the bright, velvety, bittersweet ragout.
:18:29. > :18:30.
:18:30. > :18:31.Right,
:18:31. > :18:31.Right, it
:18:32. > :18:37.Right, it is
:18:37. > :18:41.Right, it is time to find out if Brendan is facing food heaven or
:18:41. > :18:46.food hell. Brendan, to remind you, if you can't see it already, a
:18:46. > :18:50.lovely pile of prawns. This is where they could be cooked
:18:50. > :18:56.with a Pilau rice wrapped in omelette. We is going to make it,
:18:56. > :19:01.he is God at that. I thought for food hell, I thought to bring
:19:01. > :19:07.together two ingredients, chestnut puree together with meringue. It is
:19:07. > :19:12.just with whipped cream, but I will build up a gateux and starve with
:19:12. > :19:17.the Italian meringue around the edge and lots of brandy to cover up
:19:17. > :19:22.the flavour of of the meringue. So, two ways with a massive cake, but,
:19:22. > :19:28.we are not live today. There is no audience vote. We are letting fate
:19:28. > :19:37.decide in the way of two of these things. Left over from Christmas, a
:19:37. > :19:47.cheapest chocolate snowmen on the planet. Inside one of them is the
:19:47. > :19:51.
:19:51. > :20:01.world "heaven", snide one of them is the word "Hellawell "-- "hell."
:20:01. > :20:08.You have got... You have got hell! I hate prawns! There k -- there you
:20:08. > :20:13.go, just to prove, you want to break that one up and show us what
:20:14. > :20:18.is inside. There you go. So, let's lose this out of the way, the
:20:18. > :20:22.prawns. The first thing we have to do is to get on with the Italian
:20:22. > :20:27.meringue. To do that we need to get the sugar and the water in there.
:20:27. > :20:33.So we boil the sugar and water, rapidly, there, we put it on here
:20:33. > :20:43.to make the Italian meringue. So at the same time now, these guys are
:20:43. > :20:52.getting on over here. We need the egg whites. Two mixes.
:20:52. > :20:58.One with the cream and the sugar, the other is with the chestnut.
:20:58. > :21:04.Brilliant. Together with the mascarpone cheese.
:21:04. > :21:07.This is brilliant. This is brilliant.
:21:07. > :21:11.So, over here... Italian meringue. Move this out of the way. This is
:21:11. > :21:16.just a different way of making meringue.
:21:16. > :21:22.It is called Italian meringue or boiled meringue? Boiled? Yeah,
:21:22. > :21:29.because basically the sugar is boiling. If you boil sugar like I'm
:21:29. > :21:33.doing in water it will boil beyond boiling point. It goes to well over
:21:33. > :21:40.150 Celsius. Which that is happening already.
:21:40. > :21:48.It dangerous in here today?! It is getting warm.
:21:48. > :21:55.That will happen quickly. This will then go to the sugar thermometer
:21:55. > :22:01.which is on here. This is soft boil, so that is 120 Celsius. You are
:22:01. > :22:06.left with a sugar solution. This gets hotter, so hot it tends to
:22:06. > :22:14.caramel. That is what you end up with.
:22:14. > :22:22.The chestnut puree is there. I tell you what we shall do, seeing as it
:22:22. > :22:27.is New Year, let's stick the prawns on! This is a variation on a
:22:27. > :22:32.classic dish. There is the gateux, the layers of chocolate cake,
:22:32. > :22:37.covered with a chocolate sauce and then this, this is Mont Blanc, the
:22:37. > :22:44.chestnut puree and this. Two great combinations on its own.
:22:44. > :22:49.It is great. Trust me. With this we get a little cake as well. This is
:22:49. > :22:53.just a chocolate cake. You take a standard chocolate cake which we
:22:53. > :22:59.then slice up. How are we doing with the fillings,
:22:59. > :23:07.guys? Getting there. This is starting to go. It starts
:23:07. > :23:13.to change. We take this and pour this carefully tonne the egg whites.
:23:13. > :23:16.Woe! You can see it is hot. It is in there, it will make an Italian
:23:16. > :23:22.meringue, you don't need to cook that anymore.
:23:22. > :23:28.How long does that take? Two or three minutes. It is great to use
:23:28. > :23:34.for lemon meringue pie, all of that sort of stuff. All we do... It is
:23:34. > :23:42.similar to how you make marsh mallows.
:23:42. > :23:50.How are the prawns? Coming along well.
:23:50. > :23:54.Now we slice this into pieces. While the filling is now ready, can
:23:54. > :24:04.you continue to slice this, please? Yes.
:24:04. > :24:04.
:24:04. > :24:09.We start off with this. That is the coffee one? A little bit of that on
:24:09. > :24:19.there and pour that on and we continue to keep layering it up. It
:24:19. > :24:20.
:24:20. > :24:27.is slightly different to the food you get on the show.
:24:27. > :24:37.Do they cook traditional food on Downtown Abbey.? We do. We have
:24:37. > :24:38.
:24:38. > :24:44.home economics, the people that come on, they make a whole spread.
:24:44. > :24:53.Then we take some of this chestnut puree and spread it out and another
:24:53. > :24:58.one... Keep slicing it, boys, keep slicing it! We're getting there.
:24:58. > :25:04.We put a bit of crushed meringue on it. Sticky meringue.
:25:04. > :25:10.This is proper, proper pudding. Yeah, we're listening! There we go.
:25:10. > :25:17.We can take the prawns out now... Let's take another layer. If you
:25:17. > :25:25.can stop the machine... Get all of the meringue off the whisk. That
:25:25. > :25:33.will be great. When you start putting that one on,
:25:33. > :25:41.add another one of the chestnut one, the final layer. Perfect.
:25:41. > :25:51.Perfect. Perfect. Spread that over the top! This one it is important
:25:51. > :25:51.
:25:52. > :25:57.to get it nice and flat. Put that one on as well.
:25:57. > :26:02.A proper cake. It is. A proper cake. The idea is
:26:02. > :26:07.you ice the cake, you ice the top. Even though this is meringue, you
:26:07. > :26:13.treat it as the same. There is the top, it falls, those are the bits
:26:13. > :26:18.for the edge... Like I'm doing. So, when you go around the edge
:26:18. > :26:23.like that, but this is Italian meringue, remember, so it is a
:26:23. > :26:29.slightly different texture to the other one.
:26:29. > :26:34.Can you fire up the blow torch, please, guise.
:26:34. > :26:39.We are nearly there. You have the flavours of the two delicious
:26:39. > :26:46.dishes that I love. The gateux and the Mont Blanc. Then you can change
:26:46. > :26:55.the texture slightly on the top. You can go around the edge like a
:26:55. > :27:02.baked Alaska. That's your idea of hell, is it?
:27:02. > :27:08.tripes with my idea of hell! last time I had it was at Leeds,
:27:08. > :27:13.tripe. There is a great place at Leeds market, they sell tripe with
:27:13. > :27:18.onions. It is really nice, but it is slightly different to thank
:27:19. > :27:27.this! There you have it. Where has the holly gone, boys? I
:27:27. > :27:31.missed it, where is it? Don! There you have it. Nice and simple. I
:27:31. > :27:35.would say dive in. I don't know how you are going to do it, but you
:27:35. > :27:41.have the prawns there as well. Look at that, but you have to eat a bit
:27:41. > :27:51.of this first. All you do is grab a knife. Have you got a plate there,
:27:51. > :27:55.
:27:55. > :28:04.boys? Get a wedge of that. This is like tiramisu, look at that. Dive
:28:04. > :28:09.Now to go with this, Peter Richards and Susie Barrie have chosen a
:28:09. > :28:14.Campbell's Rutherglen Muscat from Waitrose. It is �10.99. There you
:28:14. > :28:19.go. Bring over your glasses, guys. I would say you are not going to
:28:19. > :28:25.getny, but it is safe to say you may get a portion of this stuff!
:28:25. > :28:29.Dive into that there you go. Tell us what you think? Dive into
:28:29. > :28:33.the cake. Enjoying that? It is fantastic!
:28:33. > :28:37.Thank you. Followed by meringue. The best of
:28:37. > :28:43.luck with the new sitcom. That is all today on Saturday Kitchen.
:28:43. > :28:49.Thank you to all of my guests. Thank you to Peter Richards and