Episode 100 Saturday Kitchen Best Bites

Good morning. Sit back and enjoy 90 minutes of the best food on TV.

It's time for another helping of Best Bites.

Welcome to the show.

We've got lots of talented chefs lining up for some pretty

hungry celebrity guests this morning.

Mark Hix cooks one of the best steaks we've ever

had on the programme.

He turns a hanger steak into a unique steak salad.

He fries the steak and serves it with crispy shallots

and wild mushrooms and watercress salad.

And the pride of Bulgaria, Silvena Rowe,

creates a salmon kiev right before your eyes.

She uses fresh sorrel and puff pastry to make the kiev

and serves it with a delicious radish and potato salad.

And the legendary Antonio Carluccio serves up a magnificent

fillet of venison.

He pan fries medallions in butter

and makes a delicious wild mushroom sauce.

And Amy Nuttall faced her Food Heaven or Food Hell.

Would she get her Food Heaven, tuna, with my take on a seared, spiced

tuna served with snake beans and Chinese leaf salad? Or would she get

her dreaded Food Hell, leeks and my Wensleydale cheese and leek souffle,

with a dandelion and walnut salad?

You can find out what she gets to eat at the end of the show.

Now, when Nathan Outlaw wanted to showcase Cornish red mullet

on the show, he brought it with him on the train

so I must apologise if you were sat next to him at the time.

What are we cooking? We're going to do a lovely Cornish dish.

We've got the red mullet and the squid that I brought up with me.

You genuinely brought up with you? Yeah, up on the train.

Then we're matching it with pickled mushrooms, some dried

tomatoes that you can do yourself, they don't have to be sun-dried,

and we've got some wild fennel herb that we've gone and picked as well.

Wild fennel herb. We'll get through that in a minute but I'm going to do

the little... This is like an onion dressing, is it?

Yeah. It's a red onion reduction and we're going to make clarified butter,

where usually you would have oil,

we've got clarified butter instead. OK.

I'll get the clarified butter on. The clarified butter's on.

The onion just wants dicing nice and fine.

Then I'm going to put that in there with some red wine?

That's it, red wine, red wine vinegar and some sugar.

We'll reduce that right down.

Reduce that down and that'll go into our

clarified butter sauce at the end, right? That's right, yeah.

Tell us about this red mullet then.

It's a red mullet, yeah.

One of my favourite fish from the sea, especially on the Cornish coast.

You get it everywhere.

Um, not massively popular.

It's fair to say they use it a lot abroad, France, Italy,

particularly in France they love it

and they cook it whole with the liver in, don't they?

That's right, yeah. Some people call it the woodcock of the sea

because woodcock, game bird, you can cook with all the guts in.

Well, this is exactly the same. You can cook all the liver.

So long as it's really fresh. Yeah.

But it is quite a strong flavour in itself, isn't it?

Yeah, it is quite a strong flavour.

That's why today I'm doing a dish with red wine and mushrooms,

all the stuff that is quite hearty stuff, really.

It can handle it.

It will take quite strong flavours, a bit like monkfish,

that kind of stuff. Yeah, that's right.

Anyway, last time you were on the show you were just about to

open these restaurants. Tell us, how is it going, first of all?

Have you got them open? Yeah, both the restaurants are open now.

Yeah. They're doing really well.

The grill's ticking along nicely, the summer holidays are upon us now,

so it's going to be a bit of a manic time, then we've got the fine

dining doing really well, that's where I'm cooking most of the time.

Now this is in Rock, is it? That's right, yeah.

So just across the way from Mr Stein.

Are you looking at him through your window of your place, or not?

No. No. Not yet, definitely.

So when you're prepping this, you've got to take the pin bones out

because you don't want to get one of them in your mouth.

You're best off using little tweezers, aren't you,

really, for this? That's right, yeah.

Little fish tweezers. You can nick the ladies' ones, I suppose.

I'm sure she'll love that, with a few scales in there.

Anyway the tomatoes, you basically want these deseeded and skinned.

That's right, yeah.

Do you use much red mullet in your cooking, Atul?

I suppose it takes quite long flavours like Indian sort of foods.

Yes, it's quite a strong fish, so it works really well with spices.

What spices

would you predominantly put with that?

I would normally use coriander and cumin with that

and fresh coriander works really well with grey mullet. Yeah.

It cooks quite quickly, doesn't it? But I remember having some of the

dishes over there, put a lot in that bouillabaisse,

bouillabaisse and all that sort of stuff...

Yeah, it gives you a lot of flavour, a lot of depth of flavour,

again handling the big flavours, so. Yeah.

Right, the tomatoes, what we do is just ice-cold water,

just to take some concasse,

ice-cold water straight out

and then this will basically just peel the skin on. That's right.

The pan's there ready to cook your fish.

Yeah, we're going to get that straight in.

And the skin will just peel off, like that. There you go.

What's nice about the tomatoes is you actually,

if you've got an abundance of them, you can actually sort of do this,

dry them right down and then you can leave them in your larder under oil.

Yeah. That's quite a nice way of using them up.

They're coming in, in the gardens at the moment, aren't they, tomatoes?

Yeah, definitely, they're coming up at the moment.

If you've got an abundance, here's an idea for them.

So the fish, skin side, you cook it?

Yes, skin side down, a little bit of salt on there.

It's good to always keep the fish, the skin, on red mullet,

don't you think? Yeah, I do.

I think if you've got a skin that can be eaten, crisp it up,

it's another texture. I'm not a person for leaving skin.

I like to eat that, so...

What we've got here as well, you've got some of this nice,

this is quite a small squid, quite nice, it will cook very quickly.

So I've got another tip for you.

If you're growing tomatoes in your garden, always water the pot,

not the outside. OK. It causes the stem to be much stronger.

That's from Jeff, the gardener, great. Top tip.

Top tip, there you go.

So the tomatoes, we're going to slowly cook these.

These are kind of like sun-blushed, aren't they, these?

That's right, yeah.

What we do is put it on to a tray, a little bit of salt, a little

bit of sugar, a little bit of pepper,

olive oil, some garlic and some thyme.

Put them in the oven, and you take about half an hour on 110,

and then just turn them over halfway.

So, a little bit of garlic.

Just over the top.

But you can keep these really nicely, can't you,

like you say, in a little pot.

Little pot, it looks nice. I've put them through bread a few times,

which would be quite interesting.

Some sugar's quite interesting as well, a bit of sugar. Yeah.

Salt, olive oil, and then slowly in an oven. Straight in, yeah.

I suppose it's good olive oil, then? That's right, yeah.

OK.

Turn these fillets of mullet over, a bit of colour on there.

Then, when you've turned them over,

I'm going to add the squid in there as well.

See those there, right? And I'll get my shallots chopped.

Now, this is a little bit of pickle.

Mushrooms, I'm a big fan of wild mushrooms,

but for a dish like this, it's nice to pickle mushrooms.

I don't really want to do that with wild mushrooms,

but these are perfect for it.

These are the cultivated Japanese-style mushrooms

which grow everywhere in the UK now.

There's some really good growers, actually.

Are these...?

These are called shimeji. Shimeji? Shimeji, yeah.

Are you just making that up? No, they are called shimeji!

What we do with them... JAMES LAUGHS

You're just winding me up!

They've got a nice earthiness to them, and they're

not as strong as shiitake, so it's quite nice with this dish.

These fennel tops that you've been using in the butter,

are they native to Cornwall?

Yeah, at the moment, this wild fennel,

it's a seashore vegetable, basically.

Like samphire sort of stuff?

Yeah, the same area, you get it in the same area.

Where you find it, you'll get that as well. OK.

So, the mushrooms, all I've added in there is

a little bit of the light olive oil. Yeah.

Then we've got some shallots in there as well, OK?

Then what we've got here is some red wine vinegar.

You can use any vinegar. It depends what dish you're doing it with. Yeah.

A bit of colour on there.

Like usual mushrooms, very hot pan to start off with?

And this, you cook it about three or four minutes?

Yeah, about three or four minutes.

Squid's in there, that takes literally about a minute.

Then what we're going to do is... Don't forget that. Yeah.

Vinegar in there.

And a little bit more of the olive oil.

Could you use dill instead if you couldn't get these fennel tops?

Dill, or even if you've got a normal fennel, just take the tops off that.

OK.

Right. OK, we're ready for you.

Yeah, mushrooms are ready.

What we're going to do to the mushrooms is

add a bit more of this herb.

You actually roast fish in this as well, which is a nice thing to do,

with the mullet whole. A bit of that on the tray.

Would we ever see you coming north, or rather, out of Cornwall,

or is that it for you? Cos it's a great larder down there, isn't it?

For me, it's beautiful. It's got everything I need in life.

I need to be able to cook professionally,

that's what I love doing, but also I've got the relaxation,

I've got the sea, I've got everything around, beautiful ingredients.

For me, London's... I'm from the Southeast originally,

but it's a bit too much for me, to be honest.

And you've got your kids, one of which you want to say hello to.

Yeah. Good luck to, is that right? Yeah, good luck to my children.

Which one are you looking at? Good luck, Jacob and Jessica,

with your tap dancing today.

It's their first competition, they're seven and five.

Shame I can't be there, but I've got to do a bit of cooking, I'm afraid.

I'd like to see you tap dancing! Me tap dancing?!

Right, so, this dressing, I'm mixing five parts

of this red-wine reduction, to one part of the...

The butter, yeah. There you go, that's that one done.

OK, then we've got some of the tomatoes, which are there.

There you go. The tomatoes. OK.

As you can see, these are dried down a little bit, it's nice.

What you tend to find as a flavour,

there is a risk of them being a little bit watery - it's gone.

Mullet fillet - best way to check is just to have a little look.

Should be a little bit translucent still,

it shouldn't be cooked right through.

Fennel tops on there.

A bit more fennel on the squid rings. You don't have to use red mullet.

You could just do the squid salad with this.

You could do it the same way with the tomatoes, the mushrooms.

All your food just looks so good.

Thank you, James! I do try!

And then what we've got here is the dressing.

As James already said, it's the red-wine reduction.

And the clarified butter.

What the clarified butter does, it's got almost like a nuttiness to it.

Yeah. There's a bit of fennel in there as well.

It's all about flavours. Get them flavours in there.

Remind us what that is again.

OK, so, you've got red mullet from Cornwall, nice bit of squid,

red-wine reduction, dried tomatoes and pickled mushrooms.

How fantastic does that look?

The boy's good. I told you he's good.

There you go. Have a sit over here.

What can you say about that, eh?!

There you go, what can you say? Dive into that one.

Beautifully presented.

Absolutely wonderful.

Dive into that. You call that cheffy rustic, is that right?

Cheffy rustic, yeah!

Would that be one that you do in your fine dining,

or is that more your...?

The difference is, the fundamentals in both restaurants are the same,

but one's much more casual and one's more refined.

That could work in both, really. Yeah.

Happy with that? Yeah, squid cooked perfectly. So often it's overdone -

as you know, toughens up.

Red mullet cooked to perfection.

People often wouldn't put mushrooms and fish together. It's unusual.

It can handle it. Big flavours.

Particularly the red wine vinegar and all that kind of stuff. Atul?

Very good, tastes fantastic. Happy with that?

Everybody's diving into that. I won't be getting any of this!

A tastier plate of food you couldn't wish for.

Coming up, I'll be making a warming French onion soup

for singing star Olly Murs,

after Rick Stein continues his Seafood Odyssey,

with some inspiration this time from Thailand.

In America, I mainly had crabs with drawn butter, which is great,

but sometimes you need a cleaner taste,

and the place for that is Thailand.

Here, I'm just cutting a very similar crab to the American crab up,

prior to steaming it.

I've cut it into four quarters

and then cracked all the claws.

I've made this makeshift steamer. A wok is so versatile.

I steamed the crab for just seven minutes,

so it's just cooked and not at all dry.

While that's cooking, you make a simple, fresh cold sauce.

You take some water, you take some fish sauce,

you take some palm sugar, chop up some green chillies.

Don't discard the seeds - this is Thailand, keep it nice and hot.

Take the zest off a couple of limes, add that.

Now add some coriander.

Then, slice up some kaffir lime leaves, those lovely,

fragrant limey leaves.

Then, some lemongrass. Just pull the outer husks off, chop it very finely.

Add that.

Now, add lots and lots of lime juice.

Stir that all up.

Now, take your crabs out of your steamer

and put them on a serving tray,

preferably with some nice, fresh banana leaves underneath.

Just pour the sauce over the top.

Like so many seafood dishes, there's nothing to the best ones, and that,

I promise you, will give you a taste of Thailand

you will remember for ever.

I first went to Thailand in 1986, and up till then, I think

green chicken curry was all I knew about Thai food, like most people.

But then I found night food markets.

The great thing about them is everything is so cheap,

and you've got 100 yards of street with food from all over Thailand,

and you can try it all.

This is tom yum goong,

and this restaurant here has great memories for me,

because me and my friend Johnny sat down here

shortly after we'd got to Thailand,

here in the night market, and had this soup.

We still meet in the London Inn in Padstow

and reminisce about how it was just the hottest thing we'd ever...

Thank you very much.

..we'd ever tasted.

You start the tom yum by bruising garlic, galangal -

which is a type of ginger - onion, chillies and shrimp paste

in a good old mortar.

So, that's coming along very nicely.

Just add a little bit of tamarind water.

This is tamarind paste, just let down with some water,

just to help it on its way.

So now to put it into the stockpot, which is

boiling away on this charcoal burner called a tao tan here,

but you don't say "tao tan",

cos nobody knows what you're talking about.

You have to go... (THAI ACCENT) Tao tan!

..like that, then they understand you.

You have to almost mimic the Thai accent, then you get it.

So, in that goes, there, and that'll simmer away for about ten minutes.

That'll give it a really nice hot and sour taste.

So, after about ten minutes,

all the flavour is extracted from all those ingredients.

I'll pass it through a fine sieve or colander,

leaving behind all those solid ingredients,

but I'm left with a really quite clear liquid

which is filled with the pungent flavours of garlic, of chilli,

of galangal and of shrimp paste.

Now for some other ingredients.

A good slug of fish sauce.

Same fish sauce, I note, you buy here as we get back in England.

There we go, plenty of that.

Now, some stick beans.

Sorry, I keep calling them stick beans - they're snake beans.

Sticks, snakes - all the same!

There we go, just add those to that.

In they go, in for about 30 seconds, I suppose.

Now, the fish. We bought this fish in the market this morning.

This is white snapper.

And I just think that a lot of people think fish abroad are all strange

and look different, but really, that looks a bit like a bream or a bass,

and I'd use that in England for this dish.

Cut him up into about three pieces.

And then some squid, which I bought down the market.

They clean all the squid for you, they're so deft at it.

Beautiful squid, lovely and fresh.

You can smell the sea on that.

In there it goes, for about a minute.

And finally, the bok choi.

You get this in any Chinese supermarket,

even in most ordinary supermarkets in England now.

It's a great stir-fry cabbage, it is, like cabbage.

So, just leave that bok choi to cook for literally seconds,

then turn it out into a lovely Thai soup bowl.

Garnish it with coriander and shreds of chilli.

Do you know what, it's the first dish I had when I came to Thailand

the first time, years ago,

and I still think it's my favourite Thai food.

Hot and sour soup.

It's sort of like...

Well, God forbid I should ever have to go on a diet,

but if I did, I think that's what I'd really like to eat,

because it's got no fat in, and it's so nourishing,

and you sort of feel it's really doing you good.

I'm a bit like a train spotter

when it comes to watching the unloading of fishing boats.

Always have been and always will be.

I suppose it's because you never know what they'll bring home.

It's so interesting.

It doesn't matter whether it's a tropical location

or the cold, slippery decks of a Padstow trawler

bringing home fish that, well, fortunately, I know the names of.

Just look at those. What do you think of those? They're lemon sole, right?

Now, do you think that's a sort of cheap and nasty fish?

Or do you think it's something a bit special?

If you went to Plymouth Market in late March

and you saw those lying on the slab in the market,

would you think they were some of the best fish in the world or not?

Well, I would, but there's only one way of cooking lemon sole,

and that's actually to grill it whole.

If you take them off the bone,

I always think they're a bit of a disappointment.

Mainly cos they're so soft. I'm just trimming them now, by the way.

Just taking these side fins off.

Mainly because the flesh is so soft, it doesn't look very appetising.

Actually, the flavour, I think, is second to none.

I've come up with what I think is very, very nice,

what we call a hard butter sauce, that sort of butter

whizzed up in a Robot Coupe, or one of those things, with flavours.

I was thinking about all those fresh flavours of Thailand,

like ginger, lemongrass, lime.

I thought of coriander, but it was a bit too strong,

so I just thought parsley,

cos I wanted it just a bit restrained, a bit European.

I just think I'll add a little bit of an extra Thai flavour,

some fish sauce.

About a tablespoon or so.

Maybe a little bit more.

And finally, you've got to have some fresh lime juice as well.

About two teaspoons.

A nice, big lump of butter, and off we go, for 20 seconds.

Just wazz this out onto this piece of clingfilm here.

Roll this up into a neat little sausage shape.

And into the fridge.

Good. To prepare the lemon sole for grilling, first of all we brush

the white side, the underside, with plenty of melted butter,

and a good lot of salt and plenty of pepper.

I really like pepper on lemon sole.

I like pepper on virtually anything. Freshly ground, that is.

Turn it over, do exactly the same on the other side.

Plenty of melted butter, plenty more salt...

..and plenty more pepper.

And now to grill it.

So, just slide that under that salamander there.

One of the things I really love about grilling lemon sole is

the smell of the skin as it sort of blisters.

It just reminds me of...

I once said in another programme about scallops,

it's the same sort of smell, it sort of smells like hot beaches, again.

The theory is that you've got to be complicated with fish.

I once heard a report that you could never get a Michelin star

for just grilling fish.

Well, I don't think I want to repeat to you know what I think

of that sort of comment, actually!

So, just look at that, it's just, like, brilliant.

Ah, I love lemon sole when it's grilled like that.

Look at the way the skin's all blistered.

I'll just free it a bit with this thin-bladed filleting knife.

Just lift that up...

..with the fish slice, and onto the plate.

And now the hard butter.

It's been in the fridge for about an hour, so it's nice and firm now.

This is all the sauce you need for this lemon sole.

Cut this into neat rounds.

So, I think we'll put three of these right down the backbone like that.

That's good. Don't want too many, don't want to overdo it.

Then I'm just going to bung these under the grill again,

just to take the edge off it,

just so the butter just starts to melt a little and run down the fish,

cos it just looks so appetising like that.

So, a nice wedge of lime and a nice piece of parsley,

and that's it.

Do you know something, I think about food, you know when something's right

when it needs no more, no less when it's right, and that dish is right.

Lemon sole and Dover sole, it's one of my favourite fish as well.

I'm like Rick, I like wandering around markets for inspiration.

Whilst I've been having a break this summer, I've been to quite a few.

Recently, I've been to Paris,

and one of my favourite dishes is a French onion soup.

People say it's a tricky dish to make,

but if you break it down, it's actually quite straightforward.

I've got some onions frying away there.

This is the essential part in onion soup.

We got garlic, we got some sugar, little bit of fresh thyme,

some butter. Tiny, tiny bit of flour.

And either some sherry or Madeira, white wine, Gruyere cheese,

some bread, and this is the most important, I think, we've got a bit

of veal stock or chicken stock. You can use beef stock,

but really good quality stock is what you need for this.

First off we're going to slice these onions.

You want to do this as well, don't you?

Yeah, I'd love to.

Start now. We need it nice and thinly sliced.

OK.

How do we do that, then?

This is how people do it at home.

We ain't got time for that, so nice and thinly sliced.

Look at you go.

I'm not going to try that.

Just thinly sliced.

Do it any speed you want.

Nice and thin.

LAUGHTER

I don't want to chop my fingers off.

Remember you're on stage at three o'clock. That's right.

LAUGHTER

One-hand band.

Yeah, exactly.

It's been a busy year for you,

but you had three attempts at joining the X Factor, didn't you?

I did. I went a few times to the auditions and never got through.

Luckily enough, in 2009, they finally accepted me.

I think I nagged them too much after two years.

What do you think it was that you changed for the third time?

I think just maturity, really.

I got to that kind of age and I worked a lot at singing

and performing in pubs and stuff like that.

I think it really helped me.

I think I got the right song choice.

I think with the X Factor, it's all about the song choice.

If you get a good song, then you're halfway there,

and luckily enough, I sung Superstition,

and it done really well.

These are a bit chunky onions.

That's all right.

LAUGHTER

You guys laughing at me?

When we do the Best Bites bit, we'll speed it up.

You can do that, yeah.

A bit conscious about chopping my thumb of here.

And crying as well.

You won't if you've got a sharp knife, that's the key to it.

Really? Really, really sharp knife. That's what you want. Oh, right.

They go all in there. Dice extremely sharp.

Exactly, knife nice and sharp.

Fry off the onions in a touch of butter.

Of course you went through, duetted with Mr Robbie Williams.

I did, one of my idols. Was very, very happy about that.

Entering a competition like that, it doesn't matter

whether you win it, really, cos second is a good place to come.

I was very lucky, really.

When I finished the show, Simon kept in contact, and we spoke,

and he signed me up, which was amazing.

Don't stop, we've got garlic to do.

OK. Yeah, I was very lucky.

It all comes down to when you finish the X Factor. Done it.

I'll do it.

LAUGHTER

You can have a seat now if you want.

Yeah, OK, no worries.

I've contributed, that's good.

Simon, you were saying...

Simon kept in contact and signed me up, and I was so shocked that he did.

Like I say, I was lucky enough, I went into the studio,

wrote some songs, and luckily enough, I got Please Don't Let Me Go,

which was the first hit and went to number one.

You finish X Factor and then go straight into the tour, don't you?

Yeah, when you finish X Factor, the live shows, you do lots of gigs

up and down the country, and then we went straight on to the tour.

And we did 56, 57 dates across the country.

That must be incredible, for going something that you just

sat at home to then appearing in front of so many people.

We do, you see all the fans of the show, there's so many,

your life changes.

Cos when you're in the X Factor, you're kind of in this big bubble,

so you don't really see what the reaction is outside of the bubble.

When you finally get released, you're out of jail then, and then finally,

you do the tour, you just see how big and how huge this show really is.

And it's incredible.

It is pretty incredible.

It starts...

It starts tonight.

You're actually presenting it?

Two years I'm finally...

This is the Xtra Factor that you're doing?

The ITV2 one show starts on ITV1,

and then you've got the Xtra Factor as well, which is on ITV2.

I'm enjoying it, it's great to be back on the show.

How are you finding presenting and stuff like that?

I'm learning from you already.

I'm watching you what you're doing.

I'm cooking!

Learn from me, do the opposite, that's the game to it.

It's good, I'm really enjoying it.

I've got an amazing co-host - Caroline - with me as well.

I'm up for the challenge.

It's something I didn't expect to do.

I was concentrating on getting my singing

and getting the second album done.

Like I say, Simon called me and up said,

"Would you like to do the Xtra Factor?" I just couldn't say no.

I'm having a great time being back. You can't say no to him, can you?

No, it was one of them conversations

where it wasn't really an open question,

it was like, "You're doing the Xtra Factor." Exactly.

I'll just show you this. We've got the onions frying away now.

That's the onions and garlic gone in there. OK.

There's butter, fresh thyme. Mm-hm.

That's what it ends up with after about 20 minutes.

What's in there? Just onions, the same thing.

Just onions in there? After 20 minutes, it ends up with that. OK.

This is normally at all your festivals

that you get with your burgers. Oh, right - yeah, yeah. There you go.

A little bit of flour.

However, I've been doing a few festivals this year.

You're on the V Festival this afternoon? Yes.

I've been doing bigger festivals than that. What have you been doing?

The Cheese Festival.

LAUGHTER Oh! Don't laugh.

I'm sorry. Nantwich Cheese Festival.

I love cheese. There's 90,000 people that go to the V Festival.

In one day at the Cheese Festival - 40,000 people. Wow.

It's a big tent full of cheese.

What do you do at the Cheese Festival? Look at cheese.

Or I cook with cheese.

You're laughing, but it's true.

You'll be on stage there next year.

Right, there you go.

Just the smell of Emmenthal everywhere.

Flour's in, sugar's gone in.

We don't know the sugar...

Because it's burned.

Because it's going to sweeten up the onions. Yeah.

That goes in. Right, now we put a bit of sherry from Madeira.

Super. That can go in.

Whoa!

OLLY (SPEAKING OVER GENNARO): Better watch my hairspray!

I'm going to cook that for a little bit.

While that's cooking I'm going to get some toast on here as well.

This is going to be for our croutons.

And then the most important bit - this is veal stock.

You can buy this from the supermarket, Olly.

All ready done. Yeah? Yeah.

Bring it to the boil, cook this for about 20 minutes,

you end up with this...

This is your French onion soup.

And then this is where we change the texture of it, we season it -

plenty of salt and pepper.

There we go. Nice.

And then we mix it together. Good.

Of course, your single...

Like I said, you're busy today promoting your single

and bits and pieces, which is out tomorrow, tell us about that. Yes.

My Heart Skips A Beat, it's my new song from my new album.

I'm excited about it, got the live band with me today performing it.

Yeah, it's nerve... Actually, more nervous than the first album.

When I was releasing my first album, I was like,

"Oh, whatever happens, happens, I've really enjoyed myself

"and I really hope the album does well."

But now I've had a really great first album,

I'm really hoping that the new stuff does well.

Isn't this one really the key for you?

Isn't the first one's...

The first one's off the back of the X Factor.

They do say the second album's the one, isn't it?

The one that's make-or-breaks you.

I don't mind, I'm having a great time, I'm enjoying myself

and I'm loving the music that I'm doing.

My Heart Skips A Beat is a really great song,

so I'm really happy about it.

Of course, your first album did extremely well - double platinum?

I know, I couldn't believe that.

600,000 copies? I know! Thanks, everyone that bought it.

Incredible, I genuinely...

You know, you write an album and you're thinking,

"Oh, hopefully it does well."

But to do 600,000 was...

It's incredible. What is that? Loads of cheese and bread on there.

Loads of cheese on there, keep talking.

But no, so the album's been brilliant.

Like I say, it's still doing really well,

I think it's been around for a while now.

So, yeah, I'm happy. This single, is off your second album?

Second album which is coming out in November.

Now, have you got a name for it yet? No, no name for it.

Why's that? Why haven't you got a name for it yet?

Erm, I don't know. Ask Simon, he hasn't...

What, he decides, does he?

Well, I've got a few ideas, but it never really materialises.

CHUCKLING

It's more of a case of Simon...

Can I suggest a name? Of course you can.

Don't you even suggest...

Gennaro! "Gennaro!"

OK, so nobody understand what I'm talking about.

Well, the first album, we sat in a room talking about album titles.

I had a few ideas, you know, Life In The Murs Lane, stuff like that.

Life In The Murs Lane? Life in the Murs Lane, yeah. I'd let Simon.

LAUGHTER

And then Simon said, "I'm going to call it...

"Olly Murs."

Yeah. That was his idea, and we did.

Better than Life In The... Whatever name is it?

I was joking, really, it was kind of a joke. Right(!)

LAUGHTER

You weren't joking! Yeah, so the second album,

we've yet to decide on a name, so I'm open to ideas.

I'm still not too sure what to call it, really.

Have you got any ideas, James? What do you reckon?

No, no ideas whatsoever. No ideas at all.

So yeah, I'm excited, second album coming out.

It'll be great. Best of luck to it. Thank you. And there you go.

Look at this, your French onion soup. Look at that!

That looks amazing. Right,

now, normally, I've been told you've got to sit down.

I can't touch it, because it's hot. Sit down with that.

I'm going to taste this, because when I went to Paris,

ee, being a Yorkshireman, they charged me 16 euros for this!

16 quid for a pot half this size,

and being a Yorkshireman, that's a lot of coin! You've been conned!

That is a lot. Exactly. Go on, then, dive into that. Yeah?

Mmm. OK, so I'll burn my tongue.

Ah! Good?

I'd charge 20 euros for that.

Brilliant, that is. You can send me the invoice.

Tell us what you think. OK.

This is where I burn my tongue. Don't burn your mouth!

You're singing this afternoon.

Smells good. In your own time.

Oh, yeah. It's proper stuff, isn't it? That's good.

I'd definitely brush up on your chopping skills if I were you, Olly.

Now, if you'd like to have a go at making that French onion soup

or try your hand at any recipes you've seen on today's show,

they're just a click away at bbc.co.uk/recipes.

Now, we're not live today,

so instead, we're looking back at some of the fantastic cookery

from the Saturday Kitchen Cookbook, and if you think salads are dull,

I suggest you watch this next recipe from Mark Hix.

He gets creative with a steak

as he prepares one of the best salads we have ever tasted.

Great to have you on the show

and congratulations on your new restaurant. Thank you.

One in London and one in Devon,

is that right? Yeah, just on the Devon-Dorset borders.

We'll talk about that in a minute, as the first thing you want to do

is get this piece of meat on. Yeah, so I've got this hanger steak.

English...well, old English butchers would know it as butcher's steak,

because it's the piece of meat

that they used to keep for themselves,

because it had the most flavour.

Now, this is for a beef salad, this one? Yeah. OK.

So, great flavour.

You can bash it out a little bit.

If you can't get this, you could use a bit of flank,

so we're going to put that straight on.

We've got a sink in the back if you want to wash your hands.

The hanger steak in particular, where is it?

OK, on the carcass, you have the flank

and then just under the kidneys, you've got the hanger,

so it takes on a bit of that flavour from the kidneys,

almost an offally... The French use this quite a lot, don't they?

Yeah, quite often when you get a steak frites in France,

you'll get the onglet, they call it. The onglet.

It's a very special bit of meat. What else have we got in our salad?

We've got some shallots, which you are going to do for me,

nice and crispy. I like to delegate. I thought you'd like to delegate.

OK. So you want a bit of seasoning in here.

Flour, milk and then flour,

so through the flour twice just to give them a nice, crispy...

Flour, milk, then back in the flour. OK, no problem.

Now, tell us about your new restaurant,

because, literally, people have heard about The Ivy, Caprice

and stuff like that. It must have been a huge change for you.

Yeah, it's... You've been there 17 years?

Yeah, 17, 18, actually.

So it's quite interesting.

I've sort of seen all the restaurants opening

and I just thought it's time for me to do it myself, really. Yeah.

And this site came up in Smithfield,

and I kind of had this idea to do a chophouse,

like an old-fashioned chophouse where all the meat is served on the bone.

Yeah. And this was the old Rudland Stubbs site,

which had that sort of look about it,

wooden floorboards, tiles on the walls,

so I kind of stuck my neck out

and did a menu with all the meat totally on the bone,

whereas a few years ago,

it would have been a bit tricky doing an all-meaty menu,

and of course, oysters as well,

oyster's an old-fashioned London thing -

my friend over there, Mr Corrigan, he's got an oyster bar.

Exactly, Bentley's, and you're in the sort of condition

that you're going to try and bring oysters back to the UK. Yeah.

Particularly London. We used to eat loads of them, didn't we?

London was the sort of capital of oyster eating,

and then it dropped off quite a bit,

but I think the likes of Corrigan and myself,

we can revive oyster eating in London.

But revive oyster eating, is that right,

he's into French ones and you're into English ones?

Mark has seemingly changed his mind on this

since the last time we talked, yeah?

Mr Corrigan,

mine are strictly British! Mine are strictly British. Is that because

you started publishing the Great British Cookbook series?

Yep. You got it. You're going to get this endlessly throughout the show,

I can just see this happening, but anyway, what are we cooking here?

Also, if you notice, all my ingredients are British. Exactly.

Including the oil. Now, tell us about the dressing, because it is...

OK, so...

So I've got a little bit of Suffolk mustard... Yes, Suffolk mustard.

Cider vinegar

and extra virgin rapeseed oil.

Really popular now, rapeseed oil.

I found rapeseed oil in Suffolk

when I did the British regional book.

Rapeseed oil's become sort of trendy now. Yeah.

It was difficult to find five years ago,

but now it's all over the place.

Yeah, it's a good alternative to olive oil, really,

and it's got that quite unique flavour and a really great colour.

Look at that really vibrant yellow, kind of like the rapeseed flowers.

I think it's a good alternative to virgin olive oil, I mean, really.

It is, very good. Very good and rich in omega-3 as well. There you go.

Going to use some chanterelles,

which are bang in season at the moment, if you're a keen forager.

Just going to whip the bottom bits off there.

OK. So these just want flour...

Yeah, flour, milk and then back through the flour.

Just to give them a nice, crisp...

So this is kind of a sort of,

the only thing it's missing here is the chips, isn't it?

You've got your steak, your salad, your mushrooms.

So the menu itself,

have you kept the same sort of ethos with the menu, particularly...

I've kind of purposely gone a bit the other way, to be honest.

I think when I first opened, people were expecting me

to do the best of Caprice, Ivy, Sheekey's, Scott's,

and what I've done is kind of,

I suppose my restaurant verges on being a steakhouse, really.

There's about five or six different steaks on the menu. Yeah.

Mutton, lots of different chops, including English veal, etc. Yeah.

So yeah, it's a very different menu than what we were used to doing.

Seasonal, because in the UK, seasons change so quick,

so are you sticking with that? Yeah,

as you know, I tend to keep to the seasons,

and the menu we change twice a day.

Yeah. So I'm always madly on my Blackberry,

sort of changing the menu, amending it. Obviously,

this is the one in London as well,

but the one in Devon is slightly different.

Yeah, it's a fish restaurant,

so I've called that one Hix Oyster and Fish House,

because we're overlooking the harbour,

and all you can see is the sea,

so it kind of made sense to go back to my home town, almost.

Because you've always been a fan of British food,

hence the, dare I say, the book.

Go on, then!

LAUGHTER

Where's it gone? Corrigan's got it!

Corrigan's going to eBay it later on this afternoon.

Yeah, but I think it's important

to get our housewives and cooks just to cook British seasonal food,

because we've been so used to, over the years, relying on imported stuff

that comes from Rungis Market, Holland, but we don't need it.

We've got great stuff on our doorsteps. Exactly,

and great stuff in Dorset, bang in season, and the mushrooms.

What are you using here? Chanterelles,

which anyone that's foraging, you can go into the woods

and if you find the right spot,

you'll get carpets and carpets of these things.

And basically, you never wash these, just pick them through.

No, the minute you put these anywhere near water,

they'll just go soggy and spoil. Go like a sponge.

Is that a recipe in your book, Mark? It is, actually.

My first advices is wait a couple of weeks,

you'll get in one of those pound shops anyway.

Go on, only joking!

Right, what are we doing? We've got this nearly ready.

OK, so I'm going to take this off now, give it a rest.

Now, you did mention the French use this quite a lot,

don't they, for steak and chips?

Yeah, and it's just got that lovely flavour.

It's not the most tender cut of meat,

it's quite fibrous. Yeah.

But I think these days,

people don't mind so much chewing their meat a little bit,

because it's got the flavour.

Gone are the days of serving fillet and that sort of stuff.

This is great value, and also, it's just...

People are always looking for alternatives to try,

so this is a good one. How much is a portion of that steak?

If you bought that in a butcher's shop,

you'd probably pay about three or four quid, I imagine.

So fantastic value again, eh? Yeah.

There you go. So straight in. So mushrooms in, I'm just going to...

So these don't want very much. Season these up?

Chanterelles cook really, really quickly,

so literally sort of 10 or 15 seconds in the pan,

I'm just going to dress the watercress.

Straight on there.

And this is a sort of fun salad

that you can have for lunch. There's a knife there if you want.

Now I'm just going to slice this really thinly.

Yeah.

Have a little taste of that, James.

I'll taste it, because it tastes,

you mentioned it's sort of offally. Offally, gamey taste. Yeah.

Really strong. Yeah.

Cut nice and thin, but you need to chew it. Yeah.

It does remind you of those sort of, you know,

French restaurant steaks. Bavettes. That sort of stuff.

Onglet bavette.

The beef goes on.

Looking good.

Want the onions over the top?

Yep, let me just scatter the onions and the chanterelles over.

And that's it, really.

Simple, tasty.

So remind us what that is again.

So we've got hanger steak and watercress salad

with crispy shallots and chanterelles.

And if you missed that, it's in his book. Exactly.

Right, come and have a seat over here.

This is where you get to dive into this, Craig,

there you go, have a seat.

Tell us what you think of that one. OK.

You've probably never had this sort of onglet cut,

but the flavour is fantastic, isn't it?

Bit chewy. Bit chewy? That's what it's supposed to be!

Bit fibrous.

LAUGHTER

By the way, your jowls are supposed to work. You're supposed to chew it!

Cheap cuts of meat never work.

He's obviously a fillet steak man. It is tasty, it's tasty.

Tasty but chewy. It just requires a lot of energy to eat.

We'll get a small bit, then, so that we don't have to chew too much.

Score out of ten? I would say

that's probably about a six. Oh, my God! That's not...

It's more than he gave me in 14 weeks.

If I only had three quid, that's what I do. I can't even cut it!

You're supposed to eat it whole!

It tastes quite nutty, though. Is this in your book?

He's not dealing with Gary Rhodes now, tell him.

We'll take you outside and give you a good hiding.

Corrigan, dive in. Promises, promises!

OK. Professional opinion.

First of all, I love Mark's style of food - deconstructed, no ego.

That's as good as you're going to eat. Really? It's proper. Really.

I hope you liked the tie.

Well, I couldn't let Craig look smarter than me.

Now it's time for a classic slice of Keith Floyd

as he continues his journey around France,

and this week, he's in Alsace,

and wherever he is, usually, there's a glass of wine, of course.

So, my little liver dumplings,

it's time to set off on another BBC mini-break,

this time aboard the Nouvelle Premiere,

France's gastronomic express. Pity I forgot my trainspotters' guide.

Anyway, it takes the dipso... I mean, the diplomats

and politicians between Paris and Strasbourg in supreme luxury.

And it offers them a standard of cooking, wine and service

which is equal to any starred restaurant in France.

Of course, I know it's not a patch on the British Rail cheese toastie,

'but at least they're really trying.'

Un poivre et sel, en tout cas, voila. Et...

Et pour choisir, rouge. Comme ca. Merci.

This is the life, lads!

The train journeys east through splendid countryside

to the vineyards of Champagne

and through the battlefields of two world wars,

but don't let's be glum.

More interesting is the way of preparing food.

Take this fish choucroute, created by Joel Robuchon.

What they do is prepare these meals freshly every morning

at a central kitchen at the station in Paris,

vacuum-pack and chill them,

and then the chefs simply have to steam them and serve them,

and believe me, the quality is superb and beautifully fresh.

Of course, they charge like wounded buffaloes, which might have something

to do with why the service packed up earlier this year, a great shame.

Journey's end, and the foothills of the Vosges Mountains

are thickly clad with vines.

Here in Alsace, the Riesling and Muscat grapes reign supreme.

This is the town of Colmar,

and if you detect a Teutonic influence in the architecture,

that's because we're just a few miles from the German border.

(GERMAN ACCENT) Very interesting.

But what I really like is this wonderful wrought ironwork

celebrating the charcuterie. You know, the pates, sausages,

tureens and foie gras for which Alsace is justifiably famous.

Now, then, what has this building and the Statue of Liberty got in common?

The answer is this man, who designed both, the Maison des Tetes,

the House of Heads, which I shall be cooking in shortly,

and the aforementioned statue.

It's refreshing to see him clutching a glass and a bottle,

rather than hammer and chisel. A man right after my own heart!

This is my new chum Marc. Say hello, Marc.

Right, I'm going to make some liver dumplings, cannelle de foie, they're called here, and, Clive,

if you have a spin round the ingredients, I must explain this

quite carefully, cos it's simple and liable to go catastrophically wrong.

This is minced raw pig's liver, into which I've added some fried

onion and bacon, chopped up and minced altogether.

Look, it's a nasty, gungy puree there,

and I've put salt and pepper into it.

Moving over a bit, you've got semolina flour there.

Here, a bit more to your left or right, whatever it's called,

a couple of beaten eggs.

Over here, some finely fried chopped shallots,

some nutmeg for grating in and some finely chopped parsley.

And breadcrumbs soaked in milk. Up to me again, dear Clive.

This is where I have to explain myself out of trouble.

All you do is mould those into little tiny shapes and steam them

or boil them in barely simmering water and they become delicious,

but what will probably happen when I mix it, they'll explode

and make the whole thing look like one of those water-processing works

you see by the sides of motorways. Anyway, let's have a go.

Ow, it's hot.

What I have to do is put my breadcrumbs in.

Like so.

My eggs in, and I have no confidence in this dish at all,

I can tell you that. I don't believe it's going to work.

A little semolina goes in, which I mix in. Semolina flour, this is.

I hope that... No time to be fiddling around.

Here, a little bit of the onion and the parsley.

Now, we grate a bit of nutmeg in. Noix de muscade.

Like that. That water's probably boiling too fast behind me.

Now, this is where it all, I'm sure, is going to turn to rat.

Because I would have thought this needed to be a much drier,

firmer mixture, but when I was discussing this with Marc,

the chef here at the Maison des Tetes,

he assured me that none of that was a problem.

So I'll just have a quick swig, if you don't mind,

cos I'm on the wagon, basically speaking, but...

..it's a very nerve-wracking occasion.

Now we're going to see what kind of a fool

I can possibly make of myself by putting this liquid

mixture into here, and it's bound just to separate into a whole...

Oh, no, it's not. Look. Hey, it's working! This is incredible!

How do I get the damned thing off the spoon?

That's what I'm not so sure about.

Marc?

Ou est le chef?

Chef!

Je suis dans la merde.

LAUGHTER

I'm hoping the chef's going to come and help me,

cos I'm in real trouble here.

Qu'est-ce que je fais maintenant?

Est-ce que tu as saisonne la...?

Oui, oui. Tout est saisonne. Il y a du sel, poivre, et tout.

This is just bad luck that I've screwed this up,

but happily help is at hand.

Now, watch very carefully now. Ah. You just tip them onto the...

You must all the time to... Wash the spoon. Yes.

And then you do it like this. Ah, I see. All right? Yes.

So it's really like poaching eggs, in fact. Terribly simple!

It's really simple.

All you need is 20 years of experience in a real French

kitchen and you just whack it out like that. Pretty good, hey?

Now the most important thing is to make the little sauce to go with

my dumplings, my liver-liver-liver dumplings, my dears,

which we've made between us. I taught him how to do it earlier on.

Come down close to the pot, please.

Some finely sliced shallots, chopped shallots, which we now deglacer with

a little white wine from Alsace, put it onto maximum heat and let that...

Il faut les reduire maintenant? Oui, il faut laisser maintenant.

Now we leave that to reduce, which will take a second or two.

In the meantime, I will begin...

Il doit etre cuit maintenant. Oui.

I shall begin to prepare these beautiful little liver

dumplings onto the plate.

Tip them up that way, they look neater.

And I'm going to make these look quite superb.

That's reducing away nicely.

These have been in this simmering water, by the way,

for 12 minutes, which is very good.

12-15 minutes.

Now, it's no good me saying that's ready, cos it isn't.

It's not ready till there's almost no liquid left.

Il doit etre presque sec, n'est-ce pas?

Presque sec. La, c'est presque. Ca commence par lier avec l'oignon, puis on met demi-glace. Tres bien.

Jolly good to have someone who really knows

what he's talking about on hand.

This is what they call a demi-glace.

It's a stock pot which has been reduced slowly...

flavoured and thickened with...

KITCHEN NOISE DROWNS SPEECH

If you want to make a demi-glace,

look it up in one of the cookery books.

Right, this is sufficiently reduced. Come in, Clive, have a good look.

See how rich and thick it's got now.

With all these sauces, it's always a good thing...

This is not nouvelle cuisine, I can assure you, this is ancienne cuisine.

Enrich that with a little knob of unsalted butter.

That will make the sauce very shiny and a lot more...

THEY SPEAK FRENCH

Slowly. Now, just very gently to beat in the butter.

OK comme ca? C'est bon. C'est bon pour l'assaisonnement?

Oui.

Et apres, un petit peu de vin blanc...

THEY SPEAK FRENCH

Add just a little tiny... Like that.

Just to make the flavour come right through, OK?

Just to finish off.

It does make a big difference.

Spoon.

Et vous le napper? Oui, napper.

CHEF SPEAKS FRENCH

And here we have a little bit of tomato. Very finely chopped chives.

That's a good dish with potatoes. Fried or boiled potatoes? Boiled.

I think that's a bit too much salad, isn't it?

There we are.

OK, I'm going to get myself a little round of applause for this,

if you don't mind.

There you are, as you can see, I made it all on my own

with no outside help or interference in any shape or form. It's brilliant.

And to prove it, I'm prepared to eat it in front of you.

Except that's a little hot!

I'll use that one.

They are light and delicious.

They're actually not unrelated to the great British faggot,

but they're a much finer, more delicate version of them.

THEY SPEAK FRENCH

Tres bien, Floyd.

Presque un alsacien.

I'm nearly an Alsatian.

There's an answer to that.

DOG BARKS

Here we go again with my musical chum Amadeus

and here's one of the production assistants looking very anxious.

Colmar, despite being invaded three times

since the Franco-Prussian War, is a resilient place,

and its citizens exude a genuine joie de vivre,

which only those who've experienced utter hell show.

And they make brilliant cakes, which they arrange on shelves in much

the same way as a Bond Street jeweller displays his wares.

Of course, what makes the cakes of Alsace so good,

although a Hungarian countess once told me

the only place to enjoy cakes is in Vienna -

she was a bit of a snob, of course -

is the painstaking care of small family businesses,

who employ a couple of young apprentices who are very proud

to learn and maintain the fine tradition of master cake-making.

And they do make exceedingly good cakes. And croissants, of course.

They're also brilliant at making sausages.

And in a better world, we'd devote a whole series to this master sausage maker,

but it's a cruel world, and until now,

the sausage maker was one of gastronomy's unsung heroes.

# Saucisson

# Full of flavoursome meat

# Such a succulent treat It's a tasty treat

# It's stuffed fit to burst with every flavour

# Saucisson

# And the French are the best

# When it comes to the test When they take the test

# Saucisson, c'est bon

# Saucisson, c'est bon. #

Anyway, meanwhile, back at the Maison des Tetes, they're busily

and cheerfully preparing the great regional speciality, choucroute.

Take it away, boys.

Tout de suite. Tout de suite.

HE SPEAKS FRENCH

You all know what chucrut is, of course,

but just to remind you, it's fermented cabbage boiled

and then heaped with slices of cooked smoked ham, bacon, pork,

sausages, liver dumplings and boiled potatoes.

It doesn't half build you up.

I was in the middle of cooking a very important dish when a couple

of coachloads of German holiday-makers marched in demanding chucrut,

and so my chicken in beer had to be put to one side.

I'll explain what I've done up till now.

First, I fried chicken pieces in butter,

flamed them with gin, added shallots and mushrooms, covered them

with beer, pinch of salt and pepper and parsley, and simmered them

for about an hour. Now is the time to finish the dish off.

Although the mice have been at my chicken during my absence,

and some of these chaps behind me have been eating bits of it,

I would like to continue with the cooking demonstration,

if that's all right with the rest of Germany and this part of France.

Right, we lift out these portions of chicken into here

and finish off the source by adding a little fresh cream.

Pull it back from the heat so it doesn't all curdle.

And then we enrich it with a knob of butter as before.

Put it back on the heat.

I shall ask Marc to taste this in a minute to see

if he thinks it's any good or not. Melt the butter into that.

Check for seasoning. I think it needs another grind of pepper.

Like that.

I then think I can simply pour that over there.

Bubble it up.

Sprinkle a little parsley on,

and that is coq a la bierre a ma facon...

ici a la Maison des Tetes in Alsace, OK?

It's terribly dextrous to be able to carve a tomato... or whatever it is like that,

but it does nothing for the flavour. Why can't they leave things alone?

And another thing, they didn't even ask me

if I wanted these little tombstones

put on top of my wonderful-looking dish

which I cooked on my own.

It looks silly like that.

And now for the terrible moment of truth.

The rules of this game are the chef will be invited to taste it.

If he says something nice, he stays in the film. If he criticises, it gets cut.

Quite straightforward. He doesn't actually know I've said that.

THEY SPEAK IN FRENCH

THEY SPEAK IN FRENCH

It's very nice, Floyd.

Perfect cooking.

The sauce is all right, but if you keep a little bit beer

and you put it in at the end,

it brings a little, you know...

Brings the flavour... Much better.

We do it here, it's very good. Very good.

What he's really saying there, in precise terms,

although the sauce is made from beer,

I should have saved a little bit of beer, fresh beer,

to add at the last-minute to re-bring back

the flavour of the beer otherwise, he said it was well cooked.

He can speak English as well as I can.

All these chefs are smiling, drinking champagne.

Everybody's been very happy.

If he's such a nice bloke, why is this in the kitchen,

I would like to know?

He says it's just for pointing at the orders, but you see chaps here

with bandages and things - this has been used quite a lot.

What exactly is this for?

That?

I can't tell you in French...

in English, but when somebody is doing something wrong,

he becomes a little bit...

Why that is broken in two places, and we have repaired it.

KEITH: Est-ce qu'il est si cruel et monstrueux comme ca?

ALL: Souvent. LAUGHTER

What I've always wanted to do is take a lesson from a master chef

and have a go at my producer.

Where is he?

Great stuff there.

We are not cooking live in the studio today. Instead, we are

looking back at some of the treats from the Saturday Kitchen larder.

Still to come on today's best bites, Aggi Sverrisson

battles against Henry Harris in the Saturday Kitchen omelette challenge.

Henry had a respectable time,

but Aggi was yet to get onto the leaderboard, so would he manage it?

Find out later on.

And the great Antonio Carluccio serves up a magnificent

fillet of venison.

He pan-fries medallions in butter

and makes a delicious wild mushroom sauce.

And Amy Nuttall faced her Food Heaven or Food Hell.

Would she get her Food Heaven - tuna - with my seared spiced tuna steak with a snake bean

and Chinese leaf salad? Or her dreaded Food Hell -

leeks - in my Wensleydale cheese and leek double-baked souffle

with a dandelion and walnut salad?

You can find out what she gets to eat at the end of today's show.

Now, we look back at how Silvena Rowe started

her Saturday Kitchen career with kisses and flattery. Agh!

Nice to have you on the show.

This will not do! I haven't come all this way without a snogette!

I want to be the envy of the female nation.

Tell me what we are doing, hurry up. Let me concentrate!

In case I mess up, it's because of him.

He looks far too good in real life than on TV. Just get on with it!

I will be cooking delicious, amazing, crunchy on the outside,

delectable, and soft and mellow on the inside, salmon kiev

with a traditional Russian salad made from baby new potatoes,

thinly sliced radishes, lots of dill, gherkins and onions.

Those colours sing Russian. The Russian dressing is here.

It's home-made mayonnaise,

horseradish mustard, ketchup, Worcester sauce.

Worcester sauce. It's a bit rustic-y. And it's Russian.

We are in Britain now, hello. OK, tell me what you are doing. Salmon.

I'm going to... You are rushing me too much.

Can you chop up my herbs and do my butter?

You should be good, you did your butter earlier

so swiftly and professionally.

What I'm going to do here now is going to get

a couple of large squares of puff pastry.

This dish now, I want to say something about this dish - it's called salmon kiev.

Let me explain something.

Chicken kiev has got nothing to do with Kiev

and nothing much to do with Russia either.

Other than it was invented by a Frenchman

in the 18th-century for the Empress Elizabeth Petrovna,

the youngest daughter of Peter the Great.

And she was a great gourmet,

but it was in the time when everybody in that country

was aspiring to eat Russian food, so everybody brought... the aristocracy

brought their own French chefs, so meanwhile...

And this was the French chef that invented canned food.

Nicolas Appert invented lots of things,

and actually Kiev is the capital of Ukraine, used to be the Asian

capital of Russia, so it's a great city, why not name a dish after it?

Too right. Original chicken kiev got no garlic, make no mistake, James.

Only herb butter. This is just invention.

It's been added later. How are you doing with my butter?

You wouldn't want to make that mistake in her kitchen, would you?!

They added garlic when they got it back to France.

What have you got in here? Sorrel. Sorrel. I love sorrel.

We say sor-rell not sorrel.

Can you learn, please, while you are here? Good!

How are you doing with the butter? I need butter, James.

You are looking pretty today. Lovely. So we place the sorrel in the pan.

I'm going to position my little baby here, my little package here,

and am going to do the butter.

Where did the breadcrumbs from...kiev come from?

This is the secret of chicken kiev is the breadcrumbs.

It's like a cement, otherwise it will leak. So very few of us can make it.

Can you make a good chicken kiev?

Double flour, egg and breadcrumb. Do it twice.

Absolutely. That's what you do.

So, nice and easy.

I'd do it three times in her kitchen,

make sure it definitely didn't leak! What are we doing now?

Well, just really creating a little sausage, but mine is slightly

finer, because I'm a girl, and we are finer than that.

Please position this... Sorry, it's a bit too fine. Feel free!

Put it in the fridge, bring me the other one, please.

Tell us about sorrel.

People are put off by sorrel, because it's quite bitter.

Sorrel is so good for you.

The other thing you can do, look at those leaves,

they lend themselves beautifully on stuffing.

Instead of stuffing spinach, you can do this, stuff it with rice or meat.

And ready to taste so quickly. So, fantastically quickly.

Now, thank you so much. This is really cold butter.

I, unlike you, shan't be warming it up.

I'm going to position maybe three on the very top here.

And I'm going to put my sorrel on the top.

They call me asbestos fingers, but please don't do that at home.

Use a spatula or something. Yes, it is hot, but I'm used to it.

Where is my pastry, James?!

You are far too eager. There you go.

Thank you very much.

I was just about to put it in the bin!

A little bit of egg wash just to seal it beautifully.

And over this goes on the top.

Have you put everything in?

Ladies and gentlemen, I am likely to forget to put something. He's distracting me.

He has been really unkind to me.

Can I chop something? Yes, yes, yes.

Can you just really slice my potatoes?

Very thinly all my radishes, please.

I have been to Russia and had this salad, something similar,

potato and radishes with dill.

It looks so great, and we are in this funny season, neither one thing or the other.

We've been promised a fantastic Indian summer, but where is it?

So these colours are great, because it reminds you of the spring, I think.

I went to Moscow, and it was minus 30!

Well, this has been kind for you. What's this salad called in Russian?

This salad is called kartofki...

i riapitski...burkamir. Yes.

Worcestershire. A Worcester!

So, there is our beautiful package.

You notice I do not work like a pretty twee Tony-boy.

I just do rustic style, because we at home,

we home chefs like I am, I don't run a restaurant,

you may think I do by the method I am applying in this dish.

Spilling the egg all over the place. Can you please...

put this in the oven for me? And swiftly come back to your chopping.

When you were working for Gary Rhodes, did you treat him like this as well?

No, no, no. Gary Rhodes, I was like a pussy cat there.

I did not say anything. I said, yes, no, sir. Right, now.

What I am going to do here at some point,