Episode 18 Saturday Kitchen Best Bites

making his debut of chorizo eggs with scallops and coriander salt.

He lived up to his Michelin star billing with this perfect weekend

dish. We love to champion great British

produce on the show. One chef who brings something different is

Lawrence Keogh. In February, he brought in Megrim sole. It is a

tasty flat fish. His Megrim sole with shrimp butter, sea kale and

lemon flowers was a delicious way to cook this.

This is great. You can see what happens when TV

fashion stylist Gok Wan faced food heaven or food hell. I had seared

tuna, but did he get the food heaven? It was a nasi goreng with

lime and sugar barbecued chicken. We start off today with a recipe

from one of the great TV cooks, Madhur Jaffery. She flew in from

New York to prepare a delicious spicy Indian breakfast dish. Let's

It's great to have you on the show. It's been over a year? Has it? I

feel like it is yesterday. What are we cooking? We are

starting with jalfrezi. This is a wonderful Indian dish. So I am

starting with some onion. If you can start with that.

I can do that. Do you want a little or big knife?

This is fine. I think that this is This is fine. I think that this is

too big an onion. Shall I do the beef? Yes.

So, this is pre-cooked beef? can do this with left over beef or

lamb. Any will do. You can make it fresh if you have nothing elgs,

cook the amount that you need, you can even boil it. In India often

they boil it with stock and then proceed with the dish.

Has jalfrezi always got meat in it? No. No. No. It always has left

overmeat, traditionally with spices, but you can add potatoes. The

variation here is the po Tateows. That makes such a difference.

-- potatoes. Of course the spices that we use in

India and everybody uses the spices, whether you are Indian or Anglo-

India, whatever. If you live in India you are sucked into the

wonderful world of spices. Now, can we use ghee with this?

you don't want to get fat. Speak for yourself! What's in

there? Cumin seeds. That will give it the flavour and the chilli.

Meanwhile, the cumin seeds toast for five seconds. Let them sizzle

and get brown and exciting. Then add in the onion.

I will put in the potatoes as soon as... As soon as I've done them!

I'm doing my best! You know you have not started on the potatoes,

you know that. You're on the wrong vegetable right now! Sorry! I'm

doing them now! This is pre-cooked potato? Yes, this is boiled potato.

The chillies, if people are not used to them, get them very fine.

You put in everything? Oh, yes. We never throw away the seeds, what's

the point of the chl y if you don't eat the seeds -- chilli if you

don't eat the seeds?! That's what I've been telling everyone for

years! Do you add onions in everything? No. Some people like

them, some not, but you do add onion with meat.

Where is this from? This is from the Anglo-Indian community in

Bengal. Our dishs are specific for areas and people. This is from

Calcutta. This is pro-cooked potato? Yes, and chillies. Onions.

I'm going to let it brown a bit in the oil.

You can start the squash or the broccoli.

In a hot pan? Yes. Feel the chilli? It is lovely it

clears the head. It is clearing a lot of thing,

love! What is going in here? This stuff? There is oil in there yes?

Yes. There are mustard seeds and a resin

that is like a garlic. It has the extra depth and aroma that we love

in India. The idea is to brown this off

first? Yes, for a few minutes. Then we can let it cook until it is soft.

Now I mention actress, TV cook, everything, you are bringing out

books as well as films? Yes. This is from my latest book by the

way. Funny that! This is curry easy it

is easy for you. You can do it with convenience. I have picked dishes

from India that are simple to make like this.

Do people think that Indian food is complicated? No! No! It can be.

Like French food, you can take two days to make or two minutes to make

a dish. I have let this brown a little bit.

Now I'm adding the diced meat. I have my spices in there, now a

little touch of water? Yes. Put in enough water to let it cook.

So now this, you go on stirring this. I will add salt and pepper to

this. It doesn't need anything else. There is one main spice which is

cumin and that is it. So not every Indian food has 20 spices. People

are mistaken when they think that. Now, salt and pepper.

I have the broccoli here. So apart from the cook books and bits and

pieces, are you still doing films? I am still doing films. I had a

film come out in August, I have one coming out in November. This is a

good year for me. One bobbing, tpw films.

-- one book, two films. You still do a lot of writing?

for the magazines, that goes on. Now, the secret is to let this

brown. This is for the broccoli, what is

it? The broccoli has mustard seeds and cumin seeds and asifitadia.

This goes the broccoli like that. The secret is not to add too much

oil? No. A touch of water and then cover it.

Let it cook through. So, coriander in there? Yes, then

you add salt, sugar and chilli powder.

So it is slightly sweet, slightly sour.

It will get sour from the yoghurt that we put in the end.

Can you use pumpkin in this? Yes. You can use pumpkin. In Bangladesh

where this is fro, they would use - - where this is from, they would

use pumpkin. So, the idea is to keep the colour

on the broccoli. What is next for Madhur Jaffery? On the cards for

you? More filming or? I'm going to do more filming. I'm hoping to

start another cook book. It is in the works actually. I never stop.

There is always one in the oven. See what I'm doing? I'm marshing it

up. It is really going to be yummy. I let a crust form at the bottom.

So it is like a harsh? It is a real harsh. You can have it with just a

little ketchup or you can have it with the vegetables.

Or a fried egg on the top? Or a fried or poached egg on the top. It

is wonderful. This has cooked quickly. It is

simple. So I have added the sugar, salt and chilli.

Now add the yoghurt and stir it in until it disappears, then add the

coriander. This is eaten as a relish, so you have it with other

foods. It provides a chutney-like

wonderful taste. So it could be hot or cold? Exactly.

I always like to taste things to ensure there is enough salt.

Good? Yummy. There you go.

I would put a little more salt. Would you like to taste it.

I always like more salt. I did it for you. You always say it

is not enough salt. Wow! There is a bit of a kick ?!

Yes, the green chillies provide the kick.

That is lovely. Now a bit of this on the side,

where do you want it? Just here. That is good.

Then we can have the broccoli here. OK, I can do that. This could be

the new cooking programme! Do you want me to plate that one? Yes. You

have the big reach, the big arm! you want that in there? Yes it is

full of vitamins. So, this is all fried off in oil.

You don't need the ghe? No. No! What is this again? Oh, what is it?

Yes, people are just waking up! This is jalfrezi. Without butter

Have a seat over here. Jalfrezi for breakfast. It will blow your socks

off. Dive into that. Tell us what you think.

That butternut squash, you can have it hot or cold? How is it? Hmm! I

love chilli. Have some of the sauce. It has a

nice kick in it with the small chillies.

It is so light. Exactly, if you don't cook in a lot

of oil or ghe. We need wine to go with this, we

sent Olly Smith to north London. What did he choose to go with

Madhur Jaffery's marvellous curry? I'm revelling in the splendour of

Enfield's village, but it is time to hit the High Street and match

tip top wins with today's cracking dishes.

With Madhur Jaffery's beef befbof, I am after a red wine with -- beef

jhal faraizi karhai broccoli and sweet and sour squash, I am after

red wine to go with the depth of the dish. You could go for this

Taste the Difference St Emillion, but let's travel south. I have

found a bargain here in Portugal. I'm going to select Tinto daAnfora.

This is great if you like Bordeaux. It is a blend of local grape

varieties as well as a cab anyway sauvion. It is invigorating my

senses. There is a richness to the wine. The structure is what is

required to match with the beef. It is a chunky substance. There is

also the body of the potatoes. This wine feels like it has the weight

to match up. Think about the hot spices coming from the chillies,

there is also the subtle spices coming from the cumin seeds. This

has the depth to pick up on those. Let's not forget the flavours of

the sweet and sour butternut squash and the customised broccoli. Madhur

Jaffery, here is it your delicious dish, cheers! Cheers indeed, what

do you think of this one? Let me tell you.

Are you happy with the jalfrezi? Most people would be chewing into

cold or lukewarm curry they got on the way home last night. I'm in

food heaven. Happy with that? Very happy.

With the spices, this is perfect. I'm sure that Madhur Jaffery will

be back live with us in the studio soon. Coming up, you can see me

make a delicious and quick pineapple sponge pudding, but first

we catch up with Rick Stein as he eats his way around the Far East.

Today he is in Cambodia. Have a one of the largest settlements

Around 20,000 people live here now in houses built on

impressively high stilts,

I get an impression here that the people

seem to be pretty contented with their lot.

There's a saying around here, "Mien Teuk. Mien Trei."

"Where there is water, there's fish."

I was invited to lunch by my interpreter, Sophal,

to his aunt's house.

Yeah, this is my aunt. How do you do?

She's bought the smoked fish and is going to make with the salad.

They call it salad with smoked fish.

And as a base for that salad, she uses shredded mango.

We

We are

We are cooking

We are cooking fish with spring onions. On top of copped garlic

there are strip of ginger, cooked until softened, that is the main

taste here. Then a desert spoon of palm sugar. To finish the dish

there is fish sauce added and another aunt prepares the tomatos

to decorate the dish. I am tempted to milk make this dish at home with

a sea fish like bream. Maybe even trout. One of the great symbols of

my journey in south-east Asia will be, I suspect, the coconut. It is

the foundation of this lovely dish made mainly with pork and pineapple.

First I chop shallots and galangal. This is fresh turmeric. It is a

revelation to me. I am used to using the powder stuff, but this is

wonderful, fragrant. The main constituent of the cam boda curry

piece. All of this, lemongrass, Kaffir

lime leaves, turmeric go into my food processor with the piece.

This, we are in the West, it is quick way of going about things.

Oh, well, plainly taking your time is the best thing and cooking

should never be rushed. I have to admit, I have made a

mistake, apart from burning out my grinder, I cut the lemongrass too

long it is woody. The reason I did that, in Cambodia they use the

whole thing, but it is not as dry, but we all live and learn, even me.

Now I grate the fresh coconut. This is so important. It gives a lovely

back ground flavour and thickens the sauce. Now fry off the pork.

This is cubed leg meat. This is not very popular, pork stew, but when

it comes to pork currys, they use pork a lot in south-east Asia.

There is so much of the aromatic flavour going with it. It work as

treat. By also anything sharp works well with pork, so the fact that

there is the pineapple in this make it is very satisfying. I'm using

grated to thicken the curry at the end. The secret to all of this

cooking in this part of the world is the curry piece it transfers any

cut of meat or fish into something exotic. I'm happy about this, I was

worried about the lemongrass, that it had not been processed enough,

but I think that it looks ruggish, blokey, I don't like thing toos

neat and tidy! After an hour, the pork should be tender.

The pork is smelling so nice. Now I'm adding the coconut. You don't

need a lot of it, but it binds the dish together and tastes so good.

These are tiny aubergines, but they are unusual in the UK. I have to

say that I got these in St Austell of all places, so things are

changing! They are very good. You may have seen the pea

aubergines, they are firmer than normal aubergines. I will add them

to the curry. They are cooked in ten minutes.

They stay firm in contrast to the pineapple that softens and gives

sweetness to the dish. You could use tins of it, but they are so

easy to buy fresh. Now the coconut milk. People ask me, what is the

difference in Cambodian food, what makes it so special, but this dish

say it is all if you compare this with a curry from northern India,

this is light and floury. The other ingredients, the coconut, the

aubergines and the pineapple and I'm finishing off with tamarind and

palm sugar, everything that grows in Cambodia.

It can take a little more. It is very concentrated fish sauce. I

don't need to put in that much more. Now for the palm sugar. You always

get the combination of sweet and sour in Thai, Veitnamese and

Cambodian cooking. The tamarind has an acid flavour

that adds so much fresh tartness to the dish. I'm using the pulp

without the seeds. It is such an important part of the cooking in

the Far East. One final taste. I will also add basil. That is heaven.

It is simple. A combination of the fish sauce, the tamarind and the

sugar it is easy. That is what is so nice about south-east Asian food.

It is so easily put together. Now let's get the basil in there now

and we're done. All that is left now is to allow

the fresh leaves to wilt into the dish. There is an old saying you

should tear basil and never cut it. I think it is because the steel

blackens the cut edges. I am using holy basil. Many people

consider it to have religious significance. Finally, as it is a

mildly spiced and fruity curry, I add a few pieces of chopped chilli.

That's! That pork looked delicious. Now I'm a fan of pineapple, just

like Rick. He makes wonderful wint puddings, I am going to show you

one now. It is steamed pineapple pudding.

The pineapple is flambeed in brandy, rum and racens. Happy with that?

Yes, really happy. Yes, really happy.

We prepare the pineapple. We take the skin off. I'm going to

lee this as whole as possible. Take care not to take -- I'm going to

leave this as whole as possible. When you pan fry stuff, especially

fruit it takes on a whole different texture and flavour. Now, Michael,

the first big break... Sorry, do you core it? Yes, sorry, I forgot,

you are the chef! Basically, slice it like that and use a cutter, you

can cut it out. Now, before we knew you, your big

break was in Manchester? Yes, Pirates of Penzance in Manchester

Opera House. I was not supposed to be doing musicals. About 600 people

turned up. I kept going back and then I ended up as the juvenile

lead. Was it music or arts that you got

into? I always loved the theatre. My parents took me all of the time.

I remember my dad taking me to see Jesus Christ Super Star. I was

never scared of Shakespeare. I just loved it, I got it from them.

What about your voice? I never trained as a syringe. That came

after I went to drama school and studied acting, the first jobs I

got were singing. That was it. You went on to play huge parts?

Less miserable? -- LesMiserables. And Phantom? I enjoyed it.

Are you still doing it now? You must be one of the busiest people

in the business? You seem to do an album and tour every year? Every 18

months. I'm recording a new one at the moment.

That is your 16th? I think it may be the 18th! Scary.

What is this one? This is called Heroes. It is me listening to the

vocals that I listen to and admire. Excuse me for a minute.

I love the flom bay bit! I learned to do that.

-- I love the flambe bit! Carry on. There are people like frank --

Frank Sinatra, people like Jim Reeves? No, I don't remember that

one! Do you remember that, Jason? No, if it is not Wham, I can't

remember it! So you are doing that in the album and touring? Yes, in

May and June. It is also your first producing job

in theatre? We are opening with a show called Love Story based on the

movie with Alie Magrau and Ryan O'Neill.

I went to Chichester with my other half and my mum. We watched this

film and fell in love with it. I talked to the producer, he was

producing it down there. He said what is happening with the show.

They were not decided. I thought we had to do something with it. So I'm

producing it, we are in preview now. That is my steamed sponge pudding.

It is four parts flour, butter and sugar. Half an egg? Equal parts

and then half of egg. That goes in the microwaive for one

minute? With the top on? With the top on. Put it on loose, full power

with the fingers crossed! Does it, when you are producing, if you do

it wrong, do you want to...? If you are a control freak like me, yes!

But it is a brilliant cast. Adown cast. I have a huge sense of pride

watching others do these things. I've been in the business for 26

years. You learn things, you think you know what the audiences want. I

think that I have good taste when it comes to musical theatre. This

is something so knew, so life- affirming and exciting it is really

an extraordinary, beautiful thing. There is nothing else like it at

the moment. How do you do it all? I like

working. If you have one day a week where you do nothing and make sure

that you spend that with the family and do the cooking and do all of

the normal things that gives you the energy and impettus to do

everything else. If you love your job it is not

really work. That looks stunning. The thing that impresses me about

you guys is you really multi-task well. You can talk too. This looks

stunning. But you can sing and dance a and

dress up as a woman! But I'm not cooking! Now... There is no back to

that microwave, somebody just swapped it over! It's like the

Generation Game! It is amazing. Steamed sponge pudding with ice-

cream and you can add more of this golden syrup on the top.

Or honey. There you go. A nice quick and simp pudding. Remember

with the cooked pineapple. Dive into that. That will be hot.

I'm amazeded that is so easy. I added a bit of vanilla, but you

can flavour it with lemon or orange zest and literally one minute in

the microwave! I think that my wife the microwave! I think that my wife

could do that. Mine couldn't! you must try that pudding at home.

It really is that quick. Here is another dish to have a go at home

it comes from a chef who made his debut on Saturday Kitchen, Sat

Bains. Have a look at this. I've been trying to get you on, you

are finally here. What are we cooking? This dish today is a

brilliant dish. For this time of the day it is something to do that

is simple, you can do it at home. It comes back to me all the time.

Here are the scallops that I have opened.

James if you can get the chorizo James if you can get the chorizo

and cut that up. Now, fans of the Great British Menu

will have seen you on that? It has been a great few years. Something

like the Great British Menu celebrates regional cuisine. We

celebrated the region and got really good flavours and food.

The slow-poached egg of you has become a trademark dish? Exactly.

It is great. The dish has been on three or four years. There are

people still ringing up and asking for that dish on e-mail. So, the

scallops are important. They are dive scallops, they are hand- dived

for. So what I'm going to do is take this out here and get them

washed. Do you use the coral? I do.

You can fold it in to a risotto. It is beautiful.

The only reason we don't cook it together is that they are two

different proteins, they cook differently. So one could end up

rubry. This is the thing about your food,

you are into the Heston sort of...? I've never heard of him! That way

of looking at food, though? Yes, it is a craft. We need to know the

product. If I know the protein of a certain piece of fish and what

temperature to put it -- cook it, it will put me in better stead and

for the guests it means you are doing your job.

I have another pan, this is for the spices. So I have coriander and a

piece of cinnamon. Dry fry this. This is the seasoning for the

scallops. This is cooking chorizo? Yes. It is

moist. The beauty is that it releases a lot of oil. Tp is juicy.

You can see there, the -- it is very juicy.

Is this the piccante one? Yes, now you are getting technical! The idea

is to sweat that down and release the oil.

This is local to you? This is a guy in Nottingham called Johnny, he

makes this from Nottingham pork. Sat, can you use black pudding or

sausages? Yes, the same process. The beauty of the dish is that the

eggs sit on this and soak up the juices from the meat.

It is like a full English! So that is dry frying. Can you blend that

for us. What salt do you use? We use an

angle see -- Anglesey salt. We also use Maldon.

Sorry, I'm burning the toast! Nothing has changed there, then!

Now, the restaurant, you have been in Nottingham a long time now?

have been there for 18 years, my wife is from there. I think it is

true, that all of the best women are from Nottingham! I had to get

that in. Now, the eggs, you drop it in. The white finds it own surface

area and picks up all of the sausage. So turn that down a little

bit and let it cook. That's the flavour for the spices?

Yes. That is amazing. Where do you use the salt?

Tuesday for game, meat. Some fish. Now, when you cook the scallops it

is important to use the best quality. You do, we are cooking

them medium-rare. I cut them in half. This is a tip, instead of

using salt in a lot of things you can season things with other

products. So this is Marmite. We are using Marmite butter. So about

20% Marmite to 80% butter. You get a really flavoured butter.

I don't like that! I don't like it, but guess what, you don't know.

Instead of the salt it seasons it and gives the scallops depth. You

can brush it on roast chicken. It is fantastic.

You mentioned the other sense, is that what this gives you? It is

high glutamate and then it means that you can reduce the seasoning

elsewhere. You want a nice crispyness on the

scallops. Tell us about your restaurant, you

had the restaurant, got offered the lease, got the lease and then you

ended up buying the hotel? I have been there 11 years. The restaurant

is great it has a great reputation, but it is something that we strive

to give the customers something different. So we do a lot of

tasting menus. There is no ala carte.

You have rooms as well? We have eight rooms, Ily are a couple of

spare rooms tonight! Joking! Now, the scallops this is what you are

after, that crust. You say that 90% of your menu is

British. Nottingham is an intense area for food? It is great.

There is the goose? There is a big you sure you want it that tick?

Look, no salt, baest this with the Marmite and butter.

-- baste. This is something that I would do

for brunch for the family meal. So he comes on Saturday kitchen for

the first time and gives us something that he gives the staff!

Scallops? Now, the salt, do you do this with other things? Anything.

It is universal. The flavour is a beautiful hit of spice that lifts

the dish. OK, are we ready? Yes, we are just

going to scoop that now... What is nice is that you can get all of the

extra bits on top. Then you don't miss anything.

That is proper grub! What is nice is that soak noose the bread. This

is a brunch dish. -- is that this seeks into the

bread. This is simp. You finish off with

the coriander. One of my favourite herbs. You sprinkle that on.

Well, it was nearly four years, but worth the wait. What is this again?

Chorizo eggs with scallops and Come on over, let's dive into this

one. It looks, I have to say, fabulous.

It is rustic, hearty. Yes, but also so simple.

It is packed full of flavour. Duck eggs would be good with it as

well. I think that the thing about it is

the chorizo. The softness of the egg.

And the oil, that is what you want to mop up at the end.

Is it good? Hmm! And I don't have a hangover and it is really good.

As usual, we need wine to go with this. We sent our wine expert Suzy

Atkins to Cornwall. What did she choose to go with Sat's brilliant

brunch? I am here in Bodmin where, the grapes are ripening nicely in

the sun. Now I'm going to head into the town to find the best wines for

Sat's chorizo eggs with scallops and coriander salt dish conjures up

a wonderful Spanish brunch. If you love Spanish reds, I promisiness

that this temperanillo make as great wine, but I have found an

even better one, it's a white wine it is Blason deBourgogne.

I think that this is so well balanced.

It has a lovely butterry nose there, but not too tropical or heavy like

new world Chardonnays. It has a lovely rounded, soft

texture. That is what works so well with the egg. There is enough body

and structure that this wine stands up to the chorizo and the yeast

extract, but the clever thing about choosing the white wine is that it

does not overwhelm the delicate flavours of coriander and the

scallop. Sat, this is great for a social weekend meal. This is

definitely the wine to choose with Cheers indeed it has gone that way,

but it has not come back. What do you think? It is great.

I it has lovely minerality. It is fresh and cuts through the fat of

the chorizo. It works well with the spice as well.

Sat will be back on the show with more top dishes later in the year.

Now it is time for a classic clip from the BBC archives. Keith Floyd

is exploring the food and of course the wine of Spain. They don't make

This is the land of Sancho, the land of vast sky scrapes and acres

of vine yards. Not many come here, but I do.

I have my own 108-seater bus. We are going to take you on a magical

mystery tour to discover the lovely Manchego cheese, made from sheep's

milk. The wonderful wine. 80% of Spain's wine comes from this region.

And these wonderful things, the aubergines, pickled in olive oil,

vinegar and pimiento. So, why don't you come with me and Clive, we'll

take the pictures and discover some of the wonderful dishes around here,

the partridge and the Manchego. The wine in Spain comes mainly from

the plain! Oh, yes it does it really does.

Most of it comes from the Arron grape.

My director loves vineyards and grape pickers, especially if they

have lovely long raven hair! So we stopped the coach. I chatted with a

few bar owners and came up with a classish dish that is called stew

of potatoes, but it has more than just potatoes in. So often with

Spanish dishes, they have the peppers, but look down here. We

have the finally chopped red and green peppers. Sliced potatoes.

Cubes of meat fried in olive oil and garlic. A load of tomatos and

back up to me, I have meat stock. We also have, Clive, back over here,

obviously olive oil, salt, pepper, lots of garlic and, that is a grape

tractor starting up behind me, but we have to carry on with the work,

the whole essence of Manchego is somed up with this, it is difficult

to see, but this is saffron. On the 209 of September, thousands

of aupbtdis, uncles and children go around picking up the crocuses for

the saffron. That is enough for me.

Now to the cooking. Here we have olive oil and garlic.

Then we add our red and green peppers. We are not getting the

sizzling effect, but we are in the fields and the gas is cooking

intermittently. Then we add our tomatos.

They are peeled and cut into cubes. We sweat that down for about 20

minutes until we have a lovely smooth, rich pepper and tomato and

onion piece. A big fat close-up on that, please,

Clive. Now, the Aaron grape is

unprepossessing, the wine snobs have not even heard of it, but this

grape produces the most drinkable light fruity wine. It is not even

expensive. Riojas are great, I know, but it is

pleasing to find something so drinkable, that it will not break

the bank. Anyone can enjoy this one. 15 minutes have gone by, the

peppers and the tomatos are sweating down nicely and it is time

for a drink! Back down here, they are beautifully soft.

You can stay there if you like. Now we add the meat, the beef in

this instance, you could use pork or veal if you so like it. Then we

add the garlic. Stir all of that in. Then, the most important part of

this dish, in many ways it is the potatos.

They were harvested up the road from here yesterday. They are cold,

raw, peeled with their water straight into there like so.

Then we add in the stock and the luxury bit, the saffron. When this

dish is finished it should reflect the colours, the rust reds and the

ochre of the landscape here. There we are. That is in a fairly

raw state. The lid needs to go on and it needs to cook for about 40

minutes. The next time you see it will be in the hands of smiling and

hungry grape pickers. I cook in these absurd locations,

sometimes I am not always proud of myself, but this dish, I am pleased

with. It reflects the area, the wonderful peppers, garlic, the beef

and the potatos, it is substantial, wholesome and wonderful.

I hate these secrets when I have to starve up. I still get nervous. I

think that these people are playing a joke on them. After all, how

often does this happen? An Englishman arriving in the middle

of their field in a great big coach and offering to cook lunch for

them? They must think that I'm barking! But it made them laugh if

a good honest plateful of food puts a smile on their face, it can't be

that bad. Although they regard me as the mad Englishman, they rather

liked it. It is very good. Very good.

I like it very much. They did prefer the gravy or the

sauce to be drier and they thought that he been a bit mean with the

spices! But they did like it, they really did! They really z did! Now,

we are not live in the studio, but we have highlights from the past

show instead. Still to come on Saturday Kitchen Best Bites father

and son, Michelle and Alan Roux going head-to-head. Their first

live TV appearance. Find out who came out victorious

later. Rick Stein made a popular visit to the hobs and had something

spicy up his sleeve. He made a sizzling nasi goreng with lime and

sugar barbecued chicken which went down well with actress Deborah

Stevenson. If you missed the recipe the last

time, make sure that you catch it today. You can see if fashion guru

Gok Wan got his food heaven or food hell. He wanted seared tuna with

glass noodle salad, but did he get the food hell? The greded -- the

dreaded monkfish. Find out at the end of the show.

Now, Lawrence Keogh is a chef who likes to bring something unusual to

show us. In February it was a Meg ril som. Once you have seen this

next recipe, you will definitely cook it.

This fish is from Cornwall. It is Megrim sole.

They call it Whiff! Whiff? Yes, whiff. We are going to skin the

dark side. It is a bit fiddly. With a dry cloth, take the dark skin off.

You can do this with plaice and sole? It is not the easy fish to

find, the Spanish grab it all? but it is not expensive at all. You

are looking at a fish like this, comparing to London prices, it is

about �6 a kilo. Lemon sole is often �9 a kilo. It is a good fish.

It is meaty. You give it a nice haircut. Using sharp scissors, see

how easy that was. There is the roe, pull that out.

Do you use it? I like herring roe on toast and butter. That is good.

There we go. A nice bit of butter on there and vegetable oil in the

pan. Turn the gas up, we want that

Turn the gas up, we want that smoking hot.

So, a flat fish. Yes, this is a nice flat fish to

use. Right, lots of seasoning in the flour.

We have banned you from using the knives after what happened this

morning! On we go! Now, flour and then the pan, in the

pan, skin side down first. Where people go wrong is that they shake

the pan, but don't shake it. Is there a reason why we don't

shake it? It won't, it will start sticking then. That is when you get

the problems, but red hot oil and leave it in. That is plain

vegetable oil. Tell us about this? This is sea

kale. It is expensive about �35 a kilo.

So you went cheap with the fish and blown the budget with the kale?

We are also making a potted shrimp butter.

Why is it so expensive? It is basically like celery? You can do

lovely things with it, with poached eggs, with parmesan.

Do you use this Judith? No, I don't. It is too expensive.

Treat is like asparagus. Or you could use asparagus if you think it

too expensive! We don't want to fry the shallots, but sort of stew them.

No colour. Can I turn that over now? Yes.

There we go and then add butter in the pan. Can you put that in the

oven. You are doing this with a lemon

rose? I'm using lemon flowers. Why not just do a lemon wedge?

are doing something with a bit more finesse.

Can I say what we have in here now? Yes the butter, the shallots and

pop in the mace and the cayenne to flavour it and take the pan off the

stove and let it stew together for a bit.

Shall I finish that off? Go on, then.

We are taking the pith off. It is a very long lab otherous job.

What spices are in here? With the potted shrimps we have mace and

cayenne. Give that a stir and then add some gentleman's relish.

What is that? It is like Ann chovy piece with -- anchovy piece.

It is nice on a canape. It is lovely on toast with cucumber on

top. It is very underused. It is an English product as well.

So, is this what you want? That's Years ago when you did a sole

meneure, you would put that on top. This is very old school, this kind

of garnish? Very old. We know that Amanda is a lover of

markets, what should she be looking for, what is in season? Cabbage.

Things like that. Very tasty. Let's get that out of the way.

Somehow your thumb holding up? Nicely.

Right, this bit, is that the cayenne that has changed the

colour? Yes, the shrimps are going to go in there now.

Give that a little stir. Do you want pepper in there? I have

seasoned it. These are lovely shrimps. I was

talking about prawns earlier on. I was trying to get Cardigan Bay in

the restaurant, but can I get them? I can't get them in London, they

are all going to Spain and Portugal. I think that is happening a lot. We

have it, but we keep exporting it. The French and the Spanish want our

fish and our meat. The beef, oysters, the fish. We

need to keep it on these shores. Now, this takes two or three

minutes? Yes. It is very tasty. Just melted butter and black pepper.

You can have that as a starter. I have the fish here. A really hot

How is that looking? Going to take I want it to taste - so that's the

Don't shake the pan and it will cook quite nicely.

It's a nice sturdy fish.

You eat fish, but not the shellfish, is that right?

I love fish, and I love halibut. It's my favourite.

It's just fantastic, and sea bream.

The sea cow on top. Can you spoon over the...

I'll put that on because I know you've only got one arm now.

OK. So that's literally blanched a couple of minutes, that sea cow.

Lovely, excellent. Looks, I have to say, fantastic.

Smells lovely, doesn't it? Put some of that proper butter on there -

look at that. A nice couple of slices on there.

Happy with that? Lovely.

Then we have these little tendril pea shoots.

Megrim, sea cow, potted lemon butter.

With my wedge of lemon, done.

I'll take that off because it looks absolutely spectacular.

I'll take that off because it looks absolutely spectacular.

You get to dive into this.

I told you before the show you wouldn't leave here hungry.

That looks amazing. Fabulous. Absolutely beautiful.

In the restaurant, you would be looking at �30 for that?

It's not pallid, you know what I mean? It's colourful and gorgeous.

Fresh as well and cooked in real time.

You can make the shrimps the day before and pour them over the fish.

It is fully cooked all the way through.

You should have smell-o-vision. It smells delicious.

The shrimps smell delicious because you have the spices.

Oh, my God. This is a gorgeous breakfast.

I am going to have a little bit and then pass it on.

The idea is to get a big spoonful! You'll learn by the end of the show.

Have you tasted the veg? I haven't.

I sent Olly to the north of London

to see what he's chosen to go with his Megrim.

I have come here to Lords, the home of cricket.

But before I give some top tips to match today's dishes,

I have got to get rid of this.

With Lawrence's sensational sole I am hunting a white wine

with intensity and all the freshness of the ocean.

If you're cooking fishy dishes at home you could go for a white wine.

However, there's lot going on in his dish.

Think about the punch of the spice, the Tang of the gentlemen's relish

and the salty shrimps,

so I am selecting a wine with a bit more complexity.

It is Errazuriz 2010 from Chile.

This wine comes from the coolclimate of Chile's Casablanca coast.

I think the winemaker has taken a bit of a gamble sourcing Chardonnay from there but boy,

has it paid off. You have a peachiness in there.

It is so fresh, it feels like you're dipping your nose into the Pacific Ocean.

Marvellous.

There is intensity of the fruit there as well as savoury streak

that comes from oak. That is what you need whenever you pan fry fish.

Lawrence has powerful flavours in his dish -

think about the gentleman's relish, the cayenne and mace.

You also have the zing of the lemons in the dish and the fresh sea kale.

For that I am hunting a wineinspired by the freshness of the sea.

You know I love this dish - here's to your sole. Cheers!

What do you reckon? I think it's great wine.

Chardonnay, everyone's gone past it, but that Chardonnay with that fish-

well done. It's delicious.

Cuts through the butter as well.

It's a great choice. Beautiful. You're in heaven already.

Absolutely in heaven. This is delicious.

Girls, what do you reckon? Really good.

Oh, if you were served that in a restaurant, you'd be really happy.

I'm

I'm not

I'm not sure

I'm not sure what Michel Roux would make of that fish, but he is here

with his son now, they joined us for the first time this year.

Now, let's get down to business, the three egg omelette cooked as

fast as you can. Alain, who would you like to bade on the board?

dad. There he is. On the board. Now, a

three-egg omelette, cooked as fast as you can. You know the score,

don't you? Yes, I do. The clock is on, three, two, one,

go! I'm saying nothing, I'm just Look at the concentration on their

faces! Come on, Michel, come on! Oh, yes! Very good.

APPLAUSE. Amazing! Right, I get to have a

taste of this. That was the time I should have

asked for a pay rise. I missed that. It is seasoned. Good.

He did season his. I did season mine. Yes, I did from

the left hand. It is still good. Alain... He was

not even there on 30! What will you say, 45 seconds? Do you think you

beat your dad? I think that I need some practise.

You beat your dad. You did it in 26.68 seconds. A little bit higher.

Don't get carried away. It depends on whether or not I

accept that as an omelette. There was a shell in his, did you

see that, James? You did it... Look at him, Mr Confidence! You did it

in 23.92. That puts you there, but you're not

going on it is not an omelette, chef. Only joking! There is no way

I'm going to say that! For a second I thought you were going to be a

bad boy! There you go. Fantastic. Six Michelin stars between them.

Brilliant stuff. It take as braver man than me to

disqualify Michel Roux. One man who has never been that quick at the

omelette challenge is Rick Stein, but he is pretty good at Malaysian

food. Check this ot four for this chicken.

Nasi goreng meaning what? If is just fried rice.

We need pepper salt, garlic in there.

This is from your recent travels? Yes, from the Far Eastern Odyssey.

This is from where, Malaysia? In Malaysia you have nasi goreng

for breakfast. When you see the amount of chilli that goes in there,

you may be surprised, but you have just been there? Working already! I

was in Cowie. It is Language Cowie, I know it

very well. I stay there every year. Right, there is a sink in the back

or they will tell me off if you don't wash your hands.

I would do this in the commercial kitchen, but at home thing things

lapse. Good, we are now going to make the

piece which has peanuts. You can use cashew nuts if you have an

allergy. We are using shrimp piece. It is the most distinctive flavour

of Malaysian cooking. You would miss it if it was not there.

You have been busy. You have obviously got Padstow? When you say

you have Padstow, you really mean that! Come on, Deborah! You are

over in Australia a bit? I love it there. I have a restaurant about

three-and-a-half hours south of Sydney called Bansters. We have

this sign with my siing tur going down to Bannisters -- signature.

It is at Molly Mook. It is on the beach.

Some smart person keeps getting on the ladder and putting a P instead

of Rick! I'm not happy with that! The fish sauce is anchovies. When

you described that about the layers of anchovy and salt it is the same.

Do you want the chilli in there? Yes, please. Thank you James. I am

too much things of omelettes! Thank you very much.

Rick, is the shrimp piece the same as the Chinese restaurant dim some?

Yes, the same as that. It is all over South East Asia.

. Thank you. That's it. That's my piece. Of

course you can make that up sometime before. Nasi goreng is

something that you want to make regularly to keep the piece in your

fridge. If you fancy if for breakfast. In Malaysia they have it

for break fst. I love it. I don't - - breakfast. I love it

I don't mind the chilli hit. It is great with rice.

It is a very movable feast. I'm sorry I'm making this omelette. I'm

getting a bit of practise there. Ten seconds! So, tell us about

Spain and your visit to Spain? Why Spain? Well, I had always wanted to

make Spain. Ever since going there as a child and having squid in ink

sauce, I have always had a bit of a stpas nation for the sort of

slightly -- fascination, for the sort of slightly, I mean Spanish

food is not like the rest of European food because of the

influence from the Moors, it is slightly unusual.

Thank you! That's what I like about In fact, we wanted to call the

series Hidden Spain, but then David, the director, we were in the middle

of Santiago, having empenadas, there were so many tourists, it was

hardly hidden, but there is a lot of food that you don't find in the

tourist bus. It is fascinating. I can't... You are so good, James.

You know when you are doing demos, these are the things... But I can't

get over how in credible the Spanish people are. When I was

doing cooking over there, there were two Spanish people watching me

cook the Spanish food, loads of different dishes, they did not say

a word. If I had been in Italy, they would have been saying, "No!

No! No "But I love Italy. I was thinking if I wanted to make

endless TV series in the same country it probably would be Italy,

apart from the UK of course! Ireland! Ireland! Irish hospital

alt? -- hospitality. I had an Irish breakfast. They gave

you an Ulster fry, a pint of Guinness and an egg nothing, it was

7 .4 5am! I love that What I love about Northern Ireland

is how agriculture it still is. I remember saying when we were making

those famous films, that was about five years ago, you feel it was

like Britain was in the 50s. They still have this connection to the

land. Brilliant. It is a great place.

It is a shame we have lost that a bit.

Right, sorry, we have fried off the piece. We have the cooked rice.

This is a re-cooked dish in the sense that the rice is cooked

beforehand. This is a long grain rice? Yes, or

jasmine rice. When I cook my rice, I never bother to wash it. I don't

think it makes a difference. Lots of recipes say to wash the rice

before you start, I don't do it. Now, it is a question of adding all

of the bits. The omelette. The soy sauce in by mistake, I didn't

notice that. It is funny how things go wrong when you are in a hurry.

Where is my chicken? Don't worry, you have this to go in yet.

Yes, this to go in too! The cucumber.

The recipes for today, go to bbc.co.uk/recipes.

We will have a chat after about this! Do you mind if I test this?

Go ahead. That is good. That is very nice.

They are almost there, the onions. I want them golden and crisp.

Ail -- I'll ook after this. Are you cooking cucumber? -- I'll

look after this. The idea is to get a crispness in

the rice. Sometimes I do it with grilled mackerel to put it on the

top. I'll leave you to serve that.

I had to do this all at once, but actually, I would have the omelette

already done in the fridge and of course I would have the spice piece

done in the fridge. I would have my rice cooked. It is making me cough

a bit! Basically, when I come down to breakfast a bit bleary-eyed, I

would get my wok, throw in the spice piece, over a bit of ketchup

and then the rice and everything else. It is interesting you use the

ketchup in it? It gives a bit of sweetness and colour.

And there, I finish it off! Do you use ketchup in teriyaki? Yes. It is

great. For Asians it is a couldn't meant. There is a lot of social

convention attached to ketchup with us. I always remember with my

mother, if I dared to put kuchup with my fried eggs for breakfast,

she would say it was disgusting. daughter eats food with her

ketchup! Remind us of what that is, again? This is nasi goreng with

lime and sugar barbecued chicken. The man is a true legend.

Dive into this one for breakfast. Just a small portion! That is

actually great for breakfast, I have to say.

It is a fry-up in a sense. When we are filming over there, the

crew go for the European stuff. I always say to them why are they

going for the bacon and eggs, have this instead.

Now, let's see what Suzy Atkins has chosen to go with Rick's marvellous

Malaysian chicken. For Rick's nasi goreng with lime

and sugar barbecued chicken we have to find a wine to cope with a lot

of spice and the hint of sweetness. New world wines hit the mark. This

New Zealand wine is a great match, but it may be a little too perfect

for some. So I have gone to South Africa. It is the Porcupine

Sauvignon Blanc 2009. This is great with south-east Asian

dishes like this one. It is really appealing with a fruity aroma.

Especially the green fruits, the lime and the gooseberry. It is

zingy with lots of fresh fruityness to the wine. It is that quality

that will be good with the sweet marinaded chicken and the fried

shallots. On the finish there is a bright note. Even of green pepper.

That is what works with the soy sauce and of course all of the

wonderful chilli pepper. Rickst it is always a challenge to come up

with the perfect wine with such a beautiful spicy dish like this one,

but with this one, I have cracked it. Enjoy.

I really like it. I do think that the South Africans make such good

Sauvignon Blanc. Lovely.

For our special guest facing food hell is their worst nightmare. TV

fashion guru Gok Wan had been dreading it throughout the

appearance earlier in the year. He tried to persuade everybody to let

him enjoy food heaven, but what did he get? Let's see what happened.

It is time to find out if Gok is facing food heaven or food hell.

Everyone has made up their minds. It could be food heaven which is

the tuna marinated with your favourite grons. Rice noodles,

peanuts. -- ingredients.

Or it could be pad Ron peppers, roasted, paprika, monkfish, Romero

sauce, what do you think that they decided? I think that they love me.

It is 2-1 to hell at home. I think that John is my brother

from another mother, I think it is possibly going to be hell.

He said tuna... He did not! However, First I'm going to use my rice

First I'm going to use my rice Wait for the kettle to boil,

That's fine. We have We're going to cut that

A bit of lemongrass, put some because that'll go almost

Yeah, a light soy sauce, a bit of A little bit of the old Thai fish

There you go, chef. I'm going to use this oil over

you three just in aprons cooking me food.

I am very excited. Yeah, yeah!

LAUGHTER You're loving this, aren't you?

Good boy. Marinade that.

It doesn't take that long at all. Just sear it in a pot pan.

The reason I have a decent thickness of tuna is

I am actually going to serve it proper, proper rare. So excited.

It should be sealed on both sides. I agree. Rare in the middle.

Over there we have the peanuts, ginger and garlic? And lemongrass.

A few spring onions in there, not many.

The rest in the salad we're going to use as well in a second.

Amazing. Is that good to go?

Flip that over the top. We must never, ever boil the vermicelli.

Over the top. Like that.

You can use these for stir-frys, bits and pieces.

I mentioned during the show when you do dinner parties,

the whole thing is an event for you.

The whole thing.

You design the menu. Literally, everything carries through.

It carries through. Everything has only one story,

one narrative. I struggle with fusion stuff. I get a bit confused.

I like there to be one story, so that's down to the stable

setting, the people you invite,the music, the food, the full works.

Entertaining is in my blood. We have always done it as a family.

It's important. You kind of never lose it, do you? Never.

We joke about it as a family. Knowall my family are watching right now

because we'll all sit down for dinner having dim sum or something.

The whole family would talk about, if this was our restaurant,

we'd do this differently, and that isn't very good,

and my dad is the best chef in the world. Sorry, boys.

He would whip your bums. He's brilliant.

What kind of influences has he got?

When we were growing up because we were in the restaurant,

we'd have Western food, but as soon as we went home,

it was the traditional - the broths and the Chinese herbs and stuff.

We were very experienced about food from a young age.

One thing that's great about that

is they seem to use all manners of meat, the whole lot.

My dad would use the off-cuts.

He loves the chickens' feet and the head much more than he would like the breast of the meat.

Blanch those, ice cold water to cool it down. Gorgeous.

And look at this dressing.

Fish sauce going in there as well. That's a lot of fish sauce.

There are noodles going in there. It will be fine.

I wasn't criticising. I was just asking. You did that very well.

Good boy. What they're going to do is mix this together into a salad.

If you can mix that up. Add thechopped mint, the chopped coriander,

save some spring onions for later that would be great.

Can I do anything to help, boys?

You can put that mint into the salad they're mixing there.

Meanwhile, the only job I have left to do is here.

A little bit of mint you can pop in there.

This is the marinade from the tuna.

I am going to pop that over the top, keep the heat on here,

so the idea is we seal this, and like I was saying, you almost get a teriyaki sauce out of this

as it reduces down. You get a lovely glaze. It will be sort of - well,

it will be almost blue in the centre.

That's what you want it really with this one, especially with tuna

this good. You don't want to overcook it.

Amazing. Can you just roll this up into a nice little pile?

Top that up, please - cut the tops off those.

Atul will show you how to do them. Got some scissors?

There's the tuna done. I'll do that. We've got a nice little bit of...

Do you want this mixing up together? No, it can be separate.

Oh! Or it could be together. It doesn't matter.

Right ready when you are, Jun,please - a nice little pile of that.

Our sliced tuna you've got here - now, if you look at this, that is what we're looking for.

That is amazing. Look at that. Like that.

Then we put our tuna on right there.

If you buy tuna this good,you don't want to be overcooking it.

If you buy tuna that good, you don't need a boyfriend - amazing.

A few bits of peanuts over the top - just chop that up.

They can roughly just go all over there. I am so excited.

A bit of these cresses over the top.

A little bit of veg, boys, please. Can you pass that?

There you go, a few bits of cress over the top, a bit of lime

on the side - a bit of that. No butter? No butter. No butter.

I'll serve bread and butter pudding for dessert afterwards!

Dive into that. Tell us what you think of that.

That is phenomenal. Thank you very much indeed.

Food heaven.

To

To go

To go with

To go with this, Suzy has chosen a rise ling to go with this.

DReisling. What do you think? Marry me! He's a

happy man! There is an offer you cannot refuse! A very relieved Gok

Wan enjoying his food heaven there. We have reached the end of the show.

I hope you enjoyed looking back at some of the best moments on the

Saturday Kitchen. All of the recipes we have shown you today are