Episode 23 Saturday Kitchen Best Bites

Good morning. Don't go anywhere as you don't want to miss the

incredible spread of food in today's Sunday edition of Best

Good morning. We've got a show packed full of fantastic recipes

that we've served up for you over the years. So the delight is in

store include: A quick cassoulet I served up for Jackie Collins.

fabulous. Tom Kitchin is one of the country's finest chefs. His rack of

lamb cooked in hay with boulangere potatoes is the perfect dish.

Lovely and pink. It's on fire. Kochhar knows a thing or two about

great Indian food. His tandoori style chick -- chicken curry would

be a great addition to a Sunday lunch. Celia Imri faced her food

heaven or hell. I don't know how much they like it. A big lemon curd

meringue for heaven and a spectacular home made Battenburg

cake for food hell. Find out what she got at the end of the show.

These days we're used to seeing MasterChef host John Torode judging

other people's food, but he's not bad himself. This brilliant beef

ran dang would make the ideal Sunday sharing dish. Cooking

doesn't get much tastier than this. Welcome. Good day. I'm using

British ingredients and doing an Indonesian curry called a ran dang.

-- rang Dan. I'm served it with sal ID served in lettuce leaves.

They're fresh but spicy. I have shin beef, because its gelatinous

and I want it to cook for a long time. Lots of chilli, lemongrass,

ground cumin and turmeric and ginger. You can do that for me.

Onions, coconut milk and stock. I'm going to dice onions and get those

going to dice onions and get those on to fry. The deal with these

Currys is that you start them off, you do all the work now, all the

preparation and get all the flavours in and then once, then you

go you just let it cook away and have a bit of fun. Stir it

eventually, then it turns into a soft, lovely curry. It's the part

of the animal that does the work. There's a new book by John Torode

called Beef And Other Bovine Matters! The idea is that with an

animal that the muscles that do all the work like the legs and stuff

need lots of slow cooking and the muscles that don't do any work at

all... Like the fillet. Yeah, they need fast cooking. But the one

that's do all the work have all the flavour. So there's a dichotomy

here. Onions and I have coconut cream here. This is the essence,

the coconut is the key to this. Yeah, the coconut cream in the

first bit gives sweetness to the base of the curry. It puts oil in

there and that melts away. Oh, you're very fast today. In here as

well, I want to spice it up a little bit. So I'm going to add

into my pan, some spices before I put the spices into the actual

curry itself, I need the flavour of those spices to come out. I can dot

lemongrass. That would be good. Cumin and turmeric together in a

pan and coriander seeds. You have to roast them. Have you to get the

flavour out of them. It's really important that the flavour comes

out. Way do it is get heat under them and all the oils come out.

That's really important. It draws out the moisture and intensifies

the flavours. Here am I telling a man who knows more about spices,

how to do spices. I wasn't going to say anything! Lemongrass in there.

The garlic and ginger as well, which I will ask you to make a

paste. I use a mortar and pestle because the oils come out better.

Now chillies, long ones like these, have a little bit of heat, not a

huge amount. If you don't want it really spicy, take the seeds out.

If you like it spicy, like me, then leave them in. So, you done?

Chillies in there as well? Yeah, chuck them in. While you do that

pounding, I'm going to do some grinding of my spice. Smell that.

You see the smoke coming off it. It make it's come alive. That should

do. Onions, fry those off. You don't want any colour on the onions,

just to be soft and the flavour of the coconut to come through. In

here, I love these things, this is my spice grinder. Can you chuck

that paste in with the onions, please. I will do. You're working

very hard. We'll build up your muscles. You'll be able time press

Katherine even more now, sorry did I say that? Sorry. Right, put the

lid back on. Blend. Sorry, darling. I'm not saying a word. You're going

to get me back in a minute. Oh, yes I am! I can't reach that, that's

what you're doing to me. Add the spice in there. Then fry that off.

At this stage, this is the stage because we have roasted off our

spices we don't really have to cook them too much more. This is where

the beef goes in. I don't really want colour, because I want the

flavour of the meat to come out, but I want it to cook well. Add the

shin beef in there. The shin of beef? I tell you what, in rehearsal,

come on, come here. You will explain this The shin is this part

here. This part. Those people who want to know, but this is your book.

This is a clever thing actually. For an Australian it's pretty

clever! Inside the book, like at that. It's my beef chart. That

tells you now, if you buy the book... The shin is there. You can

go to the butcher and say "I know what I'm talking about". It gives

people trust in what they're buying. Better looking than the front any

way. Would you be able to buy it off the supermarket shelf? Yeah,

available everywhere. Yeah it is for sale. That's not the only copy

in the country. No, not the book! I meant the beef. Promotional, sorry.

Shin of beef actually in supermarkets, they label it as

stewing steak and it comes in trays. You can see little round discs.

It's the best thing in the world. Little salad here, herbs and bits

and pieces, pea shoots and cabbage and bean shoots and peas, lovely

herbs. I will make a dressing with chopped chillies, lime juice and

fish sauce. So a lime, take a whole lime. You are going to shred that.

Yes all the recipes including this one are on our website

bbc.co.uk/food. Also today is a special treat, there's a live web

chat after the show. Log on and ask him anything you like.

Anything? Anything you like. He's one of the greatest Indian chefs

around I'm telling you. There you go. Cabbage, now into there pea

shoots, maybe mazuna, lovely leaves and then bean shoots. I love

bossing you around. It's so exciting. Chillies, lime juice,

fish sauce, the idea of an Asian cuisine dressing is sour and hot, a

bit of salt, which comes from the fish sauce and then sweetness which

is coming from the herbs and bits that go in. Raw beans as well?

I'll chop those up for you. And I'm going to chop mint and basil as

well. You can put anything you like in here as long as it's not too

powerful. You want it to be able to be lovely and fresh with your quite

dense curry. Often with stews like that, people would say can I put it

in the oven, they're worried about leaving it like that for a couple

of hours. For me, I have a large cooking vessel and it's important

that that actually is able to boil and evaporate the mixture. I'll

show you why in a second. Put the dressing in. If you can take that

wet gem lettuce, take off the bottom and make nice little cups.

Then mix the dressing together, that's it. OK. I'll take the big

plate, you'll take the little one. If you put a bit of salad into each

cup. You're going to serve this one what, the rice? With sticky rice.

There's an easy formula for sticky rice, half Thai fragrant rice and

half Japanese short grain rice or pudding or arbouro rice. You wash

it three times in clear water and then after that, you just cover it

with water, bring it up to the boil and when it comes up to the boil,

boil it for five minutes, leave the lid on, don't touch it at all, and

turn the heat off and leave it for 20 minutes and perfect rice. It's

almost as good as your rice. That one there and now our curry. You

see what's happened now, this is from like before and after, we've

got all this liquid inside this pan and now it's boiled down to, and

this is it, this lovely jam and beef and the beef in there is

cooked for two hours and become really soft and actually

beautifully spicy. This, my friend s, one of my favourite things in

the world. It's a strong flavour and I've got a cold and it's coming

through. It smells fantastic. one of my favourite things in the

world and not expensive. You can feed six people for about five quid.

In these times that's important. It's beef rendang with sticky rice

and Asian salad. There you go. Right, over here.

Katherine don't look at this, you're turning your nose up. That's

yours. I need to tell you a story you see, when I was doing the book

the girl who was designing it was vegetarian and after one day

working with us doing the photography, I've converted her and

she eats meat. It was 20 years she didn't eat meat for, maybe you

should try it. Maybe not, just have that.

If you don't want to use beef what about venison in that? Yeah, even

actually you could make the sauce and use tofu. The secret is the

slow method of cooking. Nice and slow, gently all the flavours come

through. The slower and longer the better. What do you reckon? Have a

better. What do you reckon? Have a taste. Tell us what you think.

marvellous. The flavour certainly comes out. What about the salad?

Lovely. Sweet, deep rich flavours. That was the chef there enjoying

John's rendang. See his brilliant recipes in the coming weeks. I make

one of my favourite dishes a quick cassoulet for Jackie kolyinds first

Rick Stein. There comes a time when

This dreadful word is called "refurbishment"

and every chef, being creatures of habit, dreads it.

The fire alarm's gone off.

I am reminded ofthe nation's favourite poem, "If".

A "silence alarm". Do I press it?

"If you can keep your headwhen all about you are losing theirs- and blaming it on you

"If you can trust yourself when all men doubt you..."

There's no smoke! Have a look!

"But make allowance for their doubting, too

"If you can wait and not be tired of waiting, or being lied about, don't deal in lies

"Or being hated, don't give way to hating

"And yet don't look too good Nor talk too wise..."

The poem goes on to say, "Then you'll be a man, my son."

Rick Stein, my name is.

'Kipling hadn't spent 11 grandon a poxy fire alarm and didn't have- a restaurant to run!'

So, generally, I'm a bit dissatisfied!

That was tough. Everything went wrong, but the next morning I went fishing

with Ivan Bates and all thoseproblems slipped away and life cameback into the correct perspective.

I'm so lucky to get rid of my stress- by going out with him to catch our raw materials

with 12 miles of net weighed tothe bottom of the sea in the turbot grounds 30 miles off Padstow.

Things are heating up. We're catching quite a few turbot.

Look at that fish. Isn't it beautiful? Look at the shape.

The Germans call it "Steinbutt", which is my name!

The reason is because there's lots of little stones on the back of the turbot, little nobbles.

Look at that. And they smell lovely.

One thing I've noticed out here and forgotten because I don't come fishing enough is the smell -

that lovely ozoney smell of rockpools and seaweed.

You know when you're a kid and you go in a cave that's only exposed at low water

with the sand going up into the cave- and you walk up there, it's dripping on your head.

It's a bit frightening because you think, "Will the roof fall down?"

But that damp, seaweedy smell is what it's like out here.

I'm sure that's why fishermen are taken with it.

It's so elemental and I love it. I must come out here more.

Here they come, here they come.

It's the first dish that anybody has cooked in here and it's turbot.

This is a 10, 12-pound turbot, a beautiful fish, best in the world.

I'm going to cook the whole thing in this fantastic turbot kettle.

And the dish actually is from Normandy.

It's called turbot vallee d'Auge, where they make calvados and cider.

At the bottom of the pan I'll put loads of leeks.

In addition to the leeks, loads and loads of sliced-up Cox's apples.

Before I bung the turbot in, I'll cut it a few times.

It's quite normal to serve turbot on the white side, but I like it on the black side.

I'll make a few cuts in the white side, so the top side doesn't split- and doesn't look so nice.

So in the turbot goes. Got to get it the right way round.

Look at that. It just fits so neatly in there.

Turbot cooked on the bone like this- is incomparable, so it's just going- to taste wonderful.

Next some Normandy cider, farmhouse- cider, fish stock, salt and pepper.

Plenty of it. Nice, big fish.

Just bring that to the boil now. Bubbling away nicely.

And on with this lid which I just had made for me by the people that do all our stuff.

I thought it said "Rick",

but it actually says "RIP". It does- look a bit like a coffin lid.

This will go in this brand-new oven,-first time a dish like this has gone- into it, for about 25-30 minutes.

So while that's braising away nicely,

a bit of garnish. There's not a lot to this dish.

Just some fish stock, lemon juice, a load of button mushrooms.

Just leave those to cook away for five minutes. Not too much to that.

A friend said, "It's a bit of nonsense, that garnish." But the turbot is the centrepiece.

A 10-pound turbot will cost �70.

You don't want to be messing around- with garnish.

That's the central player and that's- gonna knock everybody's socks off.

Now, then. How do you tell if a big fish like this is cooked?

Just get something like a skewer and put it right into the thickest part like that.

Take it out and touch it against your lip.

If it feels hot, not too hot because it will be overdone, it's ready, and that's how this feels.

Let's whack this one out - find my other cloth.

I'll just put it over on the stove here and transfer it to this flat, as they call it.

We just drain this turbot kettle through this colander.

Got to be a bit tough for this sort of thing.

A second colander and drain the mushrooms off as well.

Bring that up to the boil, then add loads of creme fraiche.

Creme fraiche is quite acidic and there's a lot of cream and butter in this dish and it counteracts it.

Whisk that up well and now some Calvados.

I like putting this in at the end, so you don't lose the flavour. It's so expensive.

So that's fine. All we're gonna do now is just garnish the dish up.

Just a few of these button mushrooms- that I've cooked so simply

and then we'll just gently coat the top of the fish with this beautiful sauce.

I'm not gonna put it all in there. I'll serve most of the sauce separately.

A bit of parsley to smarten it up.

Let's see what the chefs think. Look at that!

Isn't that...? That is nice!

Shall we do this one?

What do you think? Very nice. I think we can do it.

That's what I thought. Good on you.

The thing about cooking, the way I look at it,

I

I wish

I wish I

I wish I had been in that kitchen when I was working my way. I was

never given 70 quid's worth of turbot. At the end of service we

often made up dishes. This is one of the dishes I made when I was

working in France. It's a cassoulet, a twist on that. They vary from

region to region. Sometimes they have partridge in it, sometimes

sausage, sometimes lamb. But generally it's a combination of a

few ingredients, we have Toulouse sausages here. You chop it all up?

Yes and throw it in. This is confit duck, we have beans which I know

you love your beans. Baked beans. Tomatoes, white wine, garlic, thyme,

Tomatoes, white wine, garlic, thyme, breadcrumbs and parsley and duck

fat. Sounds really healthy. This is what you smother over yourself if

you want to swim the channel. It's fantastic stuff. What's in that,

that's all fat too. Yes we need all that as well. Oh. This is pancetta.

You could use streaky bacon, but it must be dry cured. You will put all

this in the pot and mix it up and cook it for how long? About 45

minutes. I used to have to do this because I used to be on the pastry,

so I used to be the one who would mess at the stove at last. There's

a lot of fat in it. When you cook it, do you have to skim the fat off

it? No, no, the fat is the most important bit. You don't do that.

You don't get this height by trimming off bits of bacon. Pork

should be bred like this, not to be bred to do the 100 metre hurdles.

Now the sausages. That can all get mixed together. Is this a

traditional English or French or what? French. Tell us about

yourself. You seriously love food do you? I love eating. People say

to me do you diet? I couldn't because I love food too much.

well as Christmas time, several famous people have taught you how

to cook as well. They have. I love cooking actually sometimes roast

beef and Yorkshire pudding. I could never get the Yorkshire pudding

right. The great Michael Caine once said to me "Do you know, your

Yorkshire pudding is (BLEEP) and I'm going to show you how to make

it. Rubbish! Sorry. He showed me how to make it. Michael Caine's

Yorkshire pudding is the best, fantastic. I make that sometimes in

LA when I feel in the mood. It's a -- he's a big foodie. He's a

restaurateur as well. I love making meatballs. There's a great Japanese

chef as well. The famous Nobu. friend of mine had a small dinner

for like eight people and the chef was Nobu himself. He was sick, who

was having the dinner and Nobu decided to do something special for

him. So he came and cooked the whole meal. It was like 15 courses

of incredible food. In fact I went to the restaurant last night in

London. He is a genius. Amazing. You've eaten in amazing places.

Where's the most, I mean there's good meals and bad meals, where is

the worst thing? Hong Kong. I have to say that. The hotel had a

special dinner for me and I mean, dish after dish after dish of

unspeakable things. I mean, you know, eye balls and ears and other

parts of the anatomy that I'm not going to mention, because this is a

morning show. I kept on going, I would put it in my mouth and move

it around and try to get... But you know they were watching you

intently because it's dishonourable if you don't eat it. I was forced

to eat all this stuff! Not good. We have thrown in the duck and

pancetta, white wine. Just throw it all in. This is one of the great

things about these dishes. Just throw it in and almost forget about

it. In the beans. Chefs love these, tinned tomatoes. Tinned tomatoes?

Bill mentioned earlier tinned tomatoes... Do you use stuff from

tins? Yeah, tinned tomatoes are fabulous. They're wonderful. What

about tinned artichokes? Good, as long as they're in oil. That's the

secret. In with the thyme. Thyme has got seasons obviously. In the

winter the stalks become tough. So we'll strip them. How did you start

to cook? This spbtd for your new book is it? Yes, it is. I think I

should have a chef, yes! One that's good looking enough. I started

cooking when I was about six years old. My dad turned around, he was a

Yorkshireman, and said "To earn your pocket money lad you've got to

work. Soy started in a pot wash when I was very young and hence...

Did your dad teach you or your mum? My mother was a great cook. My

auntie, I'm supposed to be interviewing you, my grandmother

was a great cook, but I just loved food. To be honest I was pretty

hopeless of anything else. I wanted to be a vet, but I like my animals

with chips, my dad said. Nice! love my food. And hence this is it.

So we're throwing in the breadcrumbs over the top. I don't

put in salt until the end. This is the secret, bring it to the boil

and bake it in the oven. It looks fantastic. About 45 minutes. It's

that simple. Season it afterwards, if you put salt in too early it

toughens up the beans. That's a good hint. Tell me, you know 300

million books sold worldwide. Actually it's 400 million, but

let's not quibble. I've been doing it for a long time, 25 books.

Lucky is back. Yes, she's a fantastic character. During the

course of Drop Dead Beautiful, she cooked meatballs. She doesn't often

cook. But she's got this Italian thing going, the Italian father

Gino, the 16-year-old wild daughter. She says "I want everybody to

gather for a family meal. We never do this." She cooks pasta and

meatballs. The daughter is Max. she's the wild 16-year-old. What

I'm thinking of doing is writing the Lucky Santangelo cook book.

Moving on! Right I've read one of your books. I was on a show the

other day with Jackie Stewart, and he said "You know I'm slightly

dyslexic but I have to tell you I've read all your books." He said

I love them. They're very entertaining. That's what I want to

do. I want to entertain people, I want people to have fun with my

books. I'm in the a literary writer. 400 million books, and I'll do it

for 20%. Mashed potatoes. It is one of these dishes that... Approve?

Uh-huh. OK. Going for it. It's like a posh beans on toast.

it's fabulous. Now if there's one man you'd choose

to cook the ideal Sunday lunch for you, it's this chef Tom Kitchin.

His rack of lamb cooked in hay would fit the bill perfectly. Have

Thank you very much. You can imagine at school having a name

like Kitchin. Then you do home economics. Fantastic. Tell us about

this dish, it's a classic way of cooking. Yeah it's an old fashioned

country recipes that was in the old cook books. In Scotland, we'll

smoke anything, you know what I mean. You know, yeah, to get

flavour into the food like before ovens etc. That's what the hay does.

It gets flavour into it. You want me to chop these as well? This is

for the boulangere potatoes. Yes. Tell us about the lamb. It's a rack

of lamb. There's a nice piece of fat on there as well. Hey? How am I

going to keep this up? 20 minutes I reckon. Very hot pan there. Maybe

slightly too hot. Very hot! This is very hot. We season the meat all

over. If anybody is looking for this in the supermarket or a

butchers, French trim best end of lamb is what you want. I thought

you were talking about the hay, James. That is hot. Me talking too

much there. What we're look for is nice colour on there. You're going

to get it in that pan really. Other meats you could use rump of lamb as

well. Yes or the old Barnsley chop end, the short saddle that would be

great. If I asked for a French trim do you think they would serve me or

throw me out, seriously? Probably throw you out unless you say,

that's what it is. Can I have a French trim, eurgh, that would be

it. So you've sliced up the onions, leeks and a wee bit of fennel as

well. Think the way the Scottish say "wee bit". This is going to go

in between the potatoes when we layer it in the dish. Then we're

going to cover it in the lamb. Traditionally boulangere potatoes

would be just potatoes. It wouldn't be anything else. Onions I think,

no? Yes, potatoes and onions. Do you know where all this comes from?

It comes from France this, which obviously means the bread maker and

they used to have bakers ovens in all the villages and towns. The

used to have wood-fired ovens. They still have them running. The baker

would fire up the oven in the morning for everybody for the bread.

It would be baked and the embers as they die down, everybody in the

village would come and bring their potatoes because it used to be a

cheap dish, potatoes and just water or potatoes and butter, pop them in

the oven and that's where the boulangere potatoes came from.

are getting in the hay now. There we have it. Hey?! I'm getting a

battering here today. Where is this from? It's come from the pet shop

down the road. It's nice, clean hay, isn't it. In we go. I love on your

recipe it just says clean hay. There's no romantic story of a nice

little farm just down the road. Just from the pet shop. We get that

smoking. Just a bit more oil in there. And... You need a pan with a

lid for this one. Yeah exactly. We want to create that kind of inferno

of heat. We get that smoking. you cook any other type of meat in

there? Yeah, you could do lamb, beef, chicken would be nice or a

whole piece of fish on the bone would be lovely. The idea is to use

meat, like cutlets that require no longevity in cooking. There's no

moisture, so dry cooking. In she goes. Lid on. Does it have a name

doing it this way or just lamb and hay? Lamb and hay. You've been to

Heston's. Yeah, well you know. Slice the potatoes. In she goes.

Then we'll layer up the potatoes. Explain the boulangere. We have

sweated down the onions and garlic etc. We take our dish. Rub a bit of

butter on the bottom so it doesn't stick. If you are using one of

these at home be very, very, very careful. The mandolin? Has someone

cut themselves? If this could tell a story... How many people have

died? Quite a lot. Lawrence two weeks ago. What a nice name it has,

mandolin, it sounds romantic. Come to my mandolin, slice your finger.

I'm watching what I'm doing I know I will cut myself! Don't forget

today's recipes are on our website bbc.co.uk/Saturday Kitchen. You can

find dishes from previous shows bbc.co.uk/recipes. Right chef,

buttered the button of the dish. Rubbed it with garlic. A layer of

potatoes at the bottom. Meanwhile I've taken my lamb stock, you could

use chicken stock at home if you don't have lamb. I have put that to

boil. James I think that's enough. I'm not going any lower. Our first

layer there. Normally it would be just onions, raw, and potatoes

layered with stock. I put fennel in there today. That goes really well

with lamb. A layer. Again you've done this before, chef. There you

Then another bit of seasoning. Couple of finger nails! Bit of

crunch. Make sure you put it in the oven quite high. We will put this

above the dish. When it cooks it will come down by about 50%.

Exactly. Pile it all up like that. You can be fancy on the top. I just

like it rusticy. This is proper Sunday lunch. That's a nice rustic

dish I've ever seen. People could do this at home, if you have a good

pet shop locally. You can take this and cook the lamb just on the

griddle, in the oven, without a tray and it will drip the meat onto

here. Yeah, that would be lovely. Wait a minute. Are pet shops open

often a Sunday? If you need emergency hay, where? There is one.

It's a very famous one. I can see them stocking up, calling their hay

supplier, if there's such a thing. I've cover today in the stock there.

In the oven. No we need the aluminium first. We're going to put

this over because otherwise it will reduce really fast and the potatoes

won't be cooked. Put that on for three quarters of the process. For

the last quarter, take the aluminium off and let the

potaityods crisp up. It takes a good hour-and-a-half. Definitely.

Look at this! Lovely. That's lovely and that crispiness is what we're

looking for. I'm getting butter because we have time for this.

more butter! You have to. Back on the tread mill. Listen the people

who watched the cheesecake, if they're still watching this on the

tread mill... They're doing very well. I'm going to butter this over

the top. He's taking over the whole dish here. Put butter on it! He's

making it nice and healthy with the stock. Tell us about the hay.

we have our lamb. You can see the hay is completely gone down and

smouldered. It will give a lovely smoky flavour. Can you use the hay

again? I wouldn't, no. It's not that expensive either. I was

thinking it was special though. was looking at me then. I know I'm

a Yorkshireman but I'm not that tight! Next week: Hay with butter

on it! Good idea. Doesn't that look better? All right that looks good.

That is lovely. James Martin's boulangere potatoes with butter.

That is nice actually. See, thank you very much. A lovely nice

portion. A good Scottish Sunday lunch portion there. Then with the

rack of lamb, it's lovely we can slice the cutlets with it being

French trimmed. Look at that, lovely and pink. I resisted the

urgh there. The salt and pepper on top. And a chefy drizzle? Yeah. So

there we have a rack of lamb, cooked on a bed of smoking hay in

the pot, with po Tateo boulangere. the pot, with po Tateo boulangere.

With a bit of butter on the top. How good do they look? Beautiful.

Dive into that one. Shall I let the ladies have a go. No, no. Feed

yourself. Thank you very much. the secret of that is they need to

go into the oven for at least an hour-and-a-half. And a good stock.

Don't throw away your chicken carcass when you're finished, make

a stock. Beautiful. Nice?, do you get the flavour of the hay? Yeah.

Will you try it at home? No. I'll come to your restaurant.

Don't forget that recipe is on our website. Grab your self-a copy and

have a go. If bacon is your thing and you fancy some this afternoon,

enjoy Lorraine Pascale's easy They're these really cool canapes

These will be a real feat I'm going to start

And then on almost the finest grater,

just grate it right down,

so you've got a nice pile of finely-grated cheese.

I find that this is the only cheese that works really well.

And then seeds, sesame seeds, you need one teaspoon,

in a bowl. And poppy seeds.

Then just add your parmesan, give it a quick mix.

I just love poppy seeds, they give it crunch,

and the black flecks look really good.

Now, I've got a baking tin here lined with baking parchment,

and a cookie cutter. Get the parmesan mix and sprinkle it on.

You want a very fine layer, not too thick, and pull it off.

And take one of these, this is a lollipop stick -

you can get them on the internet, of course.

Pop it into the centre of the circle.

A little bit more parmesan mix, and that's it.

I'll just get on with the rest.

That's the last one done.

Now, the hardest thing about this recipe

is making sure they get into the oven without bumping them

and ruining the circles.

So these need to cook for about five minutes at 220 degrees.

So, I was thinking, "How am I going to serve these lollipops?"

And I was watching TV the other day- and they had this restaurant scene,

and they were serving these prawns on sticks in this perspex box,

and I thought, "That's exactly what- I need." So I got on the internet,

had a little search, couldn't find one anywhere,

so I just bought a box and drilled the holes in myself.

So, I'm just going to take these off the baking parchment

and push them into the holes.

They should come off easily,

but if any get stuck, I always take my palette knife,

it's my secret weapon in baking, and then just slide it underneath.

I've used parmesan, sesame and poppy seed,

but you could use parmesan with paprika,

or sprinkle some fresh thyme over the top,

or some sliced nuts, just anything really to make it your own.

So, there you are - parmesan and poppy seed lollipops.

Easy as you like!

The good news

The good news is

The good news is you

The good news is you don't need any fancy kit and can you buy the

ingredients anywhere and you're guaranteed the wow factor thing.

I find it the simplest ingredients make the best pa tisery. Right,

make the best pa tisery. Right, French pastry to bake.

I love millefeuille. It's a classic pastry from France. You can fill

them with whatever you like. I'm using lemon cream and blew briz. I

took a short cut with these and used shop bought puffed pastry. I

just rolled the pastry out as thin as possible on a board dusted with

icing sugar. Using a ruler cut out 18 rectangles nine cms long and

nine wide with a pizza cutter. I and sprinkled them

After half an hour, I put them into- a 200 degree oven for five minutes,

sprinkled them with more icing sugar,

and baked them for five more minutes,

until the pastry turned golden brown.

You can really see how these have puffed up in the oven.

The name millefeuille means a thousand leaves,

and I can't see them, but I know they're in there somewhere.

I'm going to layer these up with some lemon cream,

which is just so easy to make.

Just put 165 grammes of whipping cream into a large bowl,

add 25 grammes of icing sugar and the seeds of one vanilla pod.

Now whip the cream until it just starts to thicken.

Add the zest of one lemon and a squeeze of lemon juice,

and fold it into the cream.

OK, this is my favourite bit - piping.

Give the bag a twist at the top,

and then just do blobs.

This is the bottom of the pastry, and it gets three layers.

I just love piping, it's one of my idiosyncrasies.

It's actually really easy to do.

Just put the nozzle down, squeeze,

and then stop squeezing and lift.

And if you don't have a piping bag,

you can easily just use a knife and spread it on that way,

but I love the way the little blobs- look in this.

And then just take some blueberries,

and just plop them on the blobs.

It's quite funny, when I was working in restaurants,

none of them made their own puff pastry, all of it was bought in.

So there's no feeling guilty about using shop-bought puff.

So then just take the middle layer,

and it gets a squirt underneath, just like glue,

and then place it on the bottom.

And then another one.

Just a squidge on top, and press it down.

Now, that is a very elegant dessert.

Just put a splodge on your serving plate,

and then place the millefeuille on top, like that,

and then when you're carrying it around, it won't wobble over.

OK, I'm going to get on with the rest of them.

That looks beautiful.

You're going to make a lot of friends with this dessert.

Sprinkle them with lots of icing sugar.

There you are - millefeuille.

French pastry, easy as you like.

130

130 grams

130 grams of

make it healthy. A teaspoon of bicarb. And a teaspoon of salt.

Make a little well in the middle. And 40 grams of butter. Then

buttermilk. I need 340 grams of this. Buttermilk is a soured milk.

You can get it in most supermarkets. And treacle. The best way to get

this off the spoon is dip it in hot water, leave it in there for a few

seconds. Then into the treacle. Look at that lovely colour. It's

all right to get a bit messy with this. Plonk it in and let it slide

off the spoon. Then give it a good mix. It's like a cake batter,

almost. Just make sure everything's nicely combined. And squeeze it

round the sides. I did say no kneed. But you need to get your hands in

So a bit of flour, just fold the edges together,

And then take your wooden spoon And then this goes into the oven

Apology for the loss of subtitles for 42 seconds

And then this goes into the oven instead I've been around the back

catalogue of recipes and selected some tasty treats for you. Still to

come on Best Bites. Three, two one... Go. If you want to get to

the top of the omelette challenge board, wanch Paul Rankin do just

that. He's lightning quick. Rachel Allen has a weekend pie recipe for

you. It's pork and mushrooms with

Gujarati beans to spice things up. It's delicious too. The brilliant

actress Celia Imri faced her food heaven or hell. Will she get the

lemon curd meringue, her heaven or face the dreaded Battenburg cake

instead. See what happens at the end of today's show.

Now when Gok Wan dropped into the studio, it was a great excuse to

wear my Sunday best and this tandoori chicken recipe was worth

getting dressed up for. This is a hearty dish really.

What's the name of it? It's tandoori chicken with lentil salad

and mint. Put all this in a blender. Give us a master class in the

chicken. It should always be prepared from the whole chicken

that's the best way to do it. The smaller chicken would be better.

Remove the wings and remove the extra parts from the leg as well.

You can use this for stocks and soups. Is tandoori a type of

cooking? It's named after the oven. It has kind of become a cooking in

its own right. Cut a slit on the back. Put your thumb through the

skin. You're taking the... Skin off. Peel it through. Put your thumb

around the wing, pull the skin away. You make it look easy? It is easy

James. How many have you done? Thousands as a trainee. I need

ginger garlic as well. There you go. London Fashion Week, Lady GaGa's

handbag. There you go, sorted. Brilliant that. I went to London

Fashion Week once. I did actually go. Did you, what were you wearing?

A suit, but they had a woman that walked out with a crow on her head.

OK. Like a dead crow. Like a proper dead crow. Taxidermy on the head.

Yes. And then another woman came out with a crow on her head. Yeah,

nay wi. Chicken. -- any way. Chicken. Cut it into half and cut

along the back bone because it keeps the meat from shrinking.

you skinned this. There is a reason why we're doing this, does that

allow the marinade to sink in better? Absolutely and when you

cook in hot oven, it actually seered the meat really well and

keeps the juices in. Whereas skin would allow the juices to drip

through. Otherwise the chicken would be really dry. We move the

extra bones which we don't need. have onion, chilli, what's are the

spices? Chat masala, a mixed spice, salt, sugar. I will blend it to a

puree I take it. I need a bit of water first. There you go. Tell us

about the chicken. You're taking slices as well. Yeah I'm cutting

the slices. I've cut chicken onto where the joints are and also near

the bone and run it through so it's exposed. And the heat goes through

really well. Three slits on breast as well. Don't cut through and

through, but close to the bone. It will all help the marinade going

through. I'll get rid of this. you call this a chutney or a sauce?

It's a chutney. A lot of people think of that as sol IDs thing.

This is more liquid. necessarily. It could be cooked or

fresh as well. It doesn't have to be cooked all the time. Tell us

about the marinade then. Marinade is made with yoghurt. Sorry about

this. No worries. You can use natural set yoghurt. I need ginger

garlic for this. That's that done. Which gives us a liquid there. I'm

going to add the yoghurt to this afterwards? Yes please. That makes

it a little more mild and sweeter. You can use the ginger garlic paste,

but I'm using chopped here. I will tut it over there so we can see.

Lime or lemon juice, one of the two. You could do this with chicken,

fish anything, marinade would be done with anything or do you have

to take some of it out with fish? You can do it for fish fill yays,

something like monk or sword fill would be fantastic. Tandoori, when

you have it in certain or some places, it's bright red. That's

food colouring isn't it? Originally it used to be Kashmiri chilli which

used to give that red colour. That has become expensive and scarcer to

obtain. So people have started using red dye. Food colouring.

made with beetles. Coriander, garam masala, chat masala... Nice! Made

with beetles. Yes. You didn't know that. I've changed my food hell.

That's officially it now. I'm doing the salad. All these ingredients

chopped up. Pepper and adding gram flour because that keeps the

marinade on the meat and doesn't let it slip out. Mix it together.

Saffron water. That's what? Saffron and... Saffron strand and lukewarm

water. And a little bit of oil. have melted butter over there, is

that for anything? That will be going into the chicken later. I put

the chicken into the marinade. long would you marinade this for?

would prefer to keep it marinaded overnight if possible, otherwise at

least three to four hours. This chicken, you can obviously cook in

hot oven, if you have a fantastic tandoori oven, if not normal oven

andish under the grill or barbeque. If you're doing it with fish, great

with prawns? Absolutely. Lobster. Amazing. Just two hours then.

marinade the fish for two hours? Yeah, absolutely. Monkfish would

take a little longer. A little longer because it's more meaty,

isn't it? That's right. I've got the marinaded one here. I will

place that onto a non-stick oven tray. I have the lentils in here.

What are these little fellas here? They're brown chickpeas or black

chickpeas. They are absolutely delicious, very healthy, super

healthy. Bit of gem lettuce. This goes in for... And then put it

under the grill? Yes. At least for 20 minutes. All today's recipes are

on our website, bbc.co.uk/Saturday Kitchen. Previous dishes from

previous shows at bbc.co.uk/recipes. There you go. About a minute-and-a-

half left. Melted butter somewhere? Yeah in front of you there. Easily

done, melted butter with a brush here. I dropped that. To make it

easy, just a final dressing on tost chicken, add chat masala to your

butter. And lemon juice. I'll have whatever's left. There you go.

That's done. You put one under the grill now is it? One under the

grill already. This is the salad. The plate here. Salt. The chicken

is ready. It's on fire. No, no. that how it's supposed to be?

should be a little grilled. It should be nicely charred.

Put lots of butter on top. I'm sure that makes you very happy James,

I'm putting butter here. That sounds pretty good to me. Lose that

and pour it on. You're in my world now. OK chef. The salad is here. A

bit of dressing with yoghurt and we're ready. Give that a quick mix.

I have some salad separately for you. Thank you angel. Love you.

a bit of that. This is nicely cooked.

You don't need to leave that to rest, it can go straight on? It can

go straight on. Don't have to worry about resting that.

And the dressing, that's really quite a strong dressing as well.

works really well. You need mint with all the grilled food.

portions, check that out! How fantastic does that look? Remind us

what it is. Tandoori chicken with lentil salad and mint chutney.

man is a genius, I told you. So -- you so.

I'm going to put this on there for you. Do you want to bring over the

you. Do you want to bring over the chicken. Two hands for this one!

Amazing. Thank you very much. of flavour that salad though. It's

nice with prawns on that salad as well. It would be fantastic. It's a

total skill, watching you cook like that, skill is unbelievable. So

impressed. He's brilliant. The sauce is quite spicy isn't it.

but you can reduce the heat if you want. You can remove the chilli.

The salad has loads of flavour there. Simple, straightforward but

super healthy. That's what I like. I haven't tried it yet, but I tried

it in rehearsal and asked you fortress pi because it is that good.

It will be on his menu as well. Let's see what wine has been chosen

When you have a recipe like this, full of so many vibrant, exotic

flavours, the best thing is to find a wine that matches the overall

dish, rather than the individual ingredients. Now given this dish

has a distinctly Indian feel to it, an obvious choice would be a

Gewurztraminer or Riesling, both are aromatic and suited to this

style of Asian food. I reckon he's had more than his fair share of

those in his time. I'm going to choose something a bit different

for him to try today. It's a Domaine de la Pouvraie.

The reason I've chosen this is because it has a hint of sweetness

and that's what we need to soften the heat of the chilli in the

tandoori chicken. That smells a bit like baked apples drizzled with

honey. And when you taste it because it's made from the shenyin

blank grape variety it has fantastic acidity. It's lovely and

fruity which will work brilliantly with the lentil salad and mint

chutney. Most importantly, that hint the sweetness to calm the

chilli and bring out all those spices.

You've given us another amazing feast for our senses, and although

this wine is less aromatic than classic matches, it's something a

little bit different that I hope you'll really enjoy.

We're all diving in. I had to grab that off the girls there. Fantastic,

what do you reckon? This is just genius food for me. It's amazing.

good wine match? I struggle with white wine. It's good, because

often you put Riesling with this. It's a good combination. A nice

cool beer with that. I would go with you. What do you reckon?

Lovely. Love the heat. I love your food. It's subtle spicing. The wine

is still a bargain. I'm sure Gok took away fashion tips

from me as well! So many great chefs have a go at the omelette

challenge only one can be number one, Paul Rankin. Here's how he got

one, Paul Rankin. Here's how he got there. Blink and you'll miss it.

It's the omelette challenge. You know the rules by now. These boys

are just outside the top ten. Mr Rankin where are you, 22 seconds

there. We have JasonAger ton down, there you are, 22.4 seconds. Usual

rules apply. Three-egg omelette. Can they go onto the blue board.

right... Bad day at the office. Jason, I'm not even putting it on

there. You can put it on your fridge in your new kitchen. Paul...

Do you think you beat your time? sort of go into like a blank world

when I do this. I have no idea. But it must be close. It's quicker than

22 seconds. You did it quicker than everybody on our board. Wow!

that's not an omlet, soy don't care what that caller earlier said, so

you're staying on 22 seconds. I'm only joking, it goes back up.

That's it. Are you top of our leaderboard.

I told you he was fast. Here's someone who cooks at a gentler

place, Rachel Allen and this pork and mushroom pie is ideal for a

weekend family feast. The last time you were here, you

were with Michel Roux. No pressure! What are we cooking? A delicious

pork pie. It has gentle spices, creamy, topped with mashed potato.

This is the difference. Yes totally different. I have chopped pork and

I would use something like a leg or shoulder, something good for

stewing, not too lean. First of all I'm going to cook onions in a bit

of butter. We have onions, butter, this is for the mixture? Yes,

mushrooms which I will add halfway through, cream, double cream and

stock. The spices are cumin and coriander. A teaspoon of each

ground. Using chicken stock? Yes. Can you slice them or quarter them.

Whichever, I mean sliced thinly. I don't mind, they're going to be

sauted and added to the pork. I will melt a bit of butter and throw

in the chopped onions. Kooct onions for ideally for about five, seven

minutes until they're soft. Season them now. Instead of using spices

in it this you could use heshes, thyme, rosemary, sage wonderful

with pork. Salt and pepper. So the pan is on here to actually saute

the mushrooms wherever you're ready. I'll do that. I'm going as quick as

I can. I should have sliced them. What cut of pork do you have?

is actually, I think this is leg. Shoulder is you know, even a bit

more fatty. I would take off the bits of fat. Get the butcher to

trim it. Yeah and just rough pieces like this, two or three sentiment

cubes. You wouldn't use the loin? No, you want slower cooking. Into

the onions I am going to add the spices, cumin and coriander. Stir

it around. Thank you. A bit of butter for a mushrooms. Once the

onions are practically cooked, which they would be in a few

minutes and the spices, add in the chopped pork. Most of the fat has

been removed. And just on a high heat. You know toss the pork around

in the onions until it changes colours, brown aiz bit. You have

been a busy lady, a new series starting. Yes. Give us a taste of

it. It's called Food for Living. Each programme will have a

different theme. Food for celebrations, food for if you're in

need of comfort food, food for the soul. It's all about celebrating

life and the different moods you might be in. I mention Australia,

you're dog a food festival. Yes, Rick will be there as well for a

festival. You live out there as well? I spend a large part of the

year out there, more time in Padstow. I visited his fish and

chip shop the other day. Not for the fish and chipdz, but the queue

to get to the car park. Are you serious? That's great. We called

him up and he let me in, sneaked round the back. You in your chopper.

Chicken stock goes in. The pork has browned a bit, in with the onions,

in with the stock. Stir it and bring it to the boil. Put on the

lid. Put this into the oven, lowish, preferrably 150 cent grade for

about an hour, or even an hour-and- a-half to cook. Halfway through, I

would add in the mushrooms. wouldn't add them at the start?

I wouldn't. It makes a difference to stow -- saute them first. Would

you take out... I spotted you already. This has already been in

the oven. Thank you. The idea is we cook this... Yeah, great lovely.

This has been in the oven for a good hour, I think more like an

hour and a quarter. I will take the meat out with a slotted spoon. And

put the meat into the pie dish and the mushrooms are in here too and

onions. Thank you. In there are the mashed potatoes. That's for the

topping and hot milk or creamy milk. Creamy milk, hot milk, it doesn't

matter. Salt and pepper. Yes, chef. Sorry! No problem. I love it.

taken the meat out of there? Yes, into the juice I'm going to add

cream, this is double cream. Allow it to boil and reduce a bit. Or you

could thicken it with a roux. I could make a bit of roux. Melt the

butter, equal quantities for a Rhu. The Irish famous for mash and the

spud. Yes. Are you mash, cook it in the skins, boil it, bake it?

know, a lot of the potatoes in Ireland are floury, golden wonder

something like that. If you peel them and put them into boiling

water they on sosh the water and are not so good. Most of the

goodness is just under the skin. You keep all the goodness if you

boil them in the skin and then peel them and mash them. You tend to get

the best texture. These are yes king Edwards. Into the melted

butter, this is far too much roux for this. But it's handy to have in

the fridge. This is enough for about 300 I think. I'm going to

taste the juices. In there there's the stock and the lovely juices and

the cream and spices of course. A little bit of salt and pepper.

Conventionally like a roux, you would make like a warm sauce, like

flour and butter together. Yes, I could whisk that in there. The

flavour is good now. You can make this up in advance, you don't want

too much of this though. It can be really cloying, can't it? That's

nearly ready. So water on here for the French beans. I'm doing it,

chef! Don't you start this Rick, I tell you what. I promise.

getting back at him for slagging me off.

Now these delicious creamy juices are going to be poured on top of

the pork and mushrooms. Are you happy doing that yourself? I can do

parsley as well? Yeah, that would be good. Is this the type of stuff

that you cook? Yeah, love it. You're a big fan of France aren't

you? I lived there on and off for five years. I had a restaurant

there. The menu was a wide variety really, a bit of Thai, Italian and

couple of local French dishes. I love any pie. Love pies. -pies!

Love them! They're so comforting. Sometimes there is nothing better

than a pie. There's nothing better than a cooked pie. Get the potato

on and get it in the oven. waiting for the pan here to heat up,

which I'm going to cook some mustard seeds and chilli and garlic

for the judge ratty beans. doing the garlic. Quickly. Nice,

soft mashed potato. Once the beans are just blanched for a minute or

two... You can do that. How long does this go in the oven? About,

turn up the oven say 20 minutes just if it was hot already. 35, to

35 minutes. I'll leave you with the beans. What's next? So it's nice

and hot. I'm going to pour sunflower oil, thanks, into the hot

pan. Mustard seeds first and they'll start to pop. You need to

have the beans ready. Followed by the garlic, a bit of dried chilli

and salt and pepperment -- pepper. Go Rachel! It's the pressure. And

then toss the French beans and this would work with other vegetables as

well. Carrots are delicious like this. Mangetout and broccoli. Toss

it around, lovely. That looks really nice. There you go. There's

your pie. The beans are ready too. Don't burn the garlic. When you put

the garlic and mustard seeds... It's quite strong. Remind us what

that is. Gorgeous pork pie with gentle spices and the Gujarati

Do you do the washing up at home? just leave it for the children.

like your pie. I do, it smells good. Dive into that. Tell us what you

think. You could do that with chicken as well. Yes, absolutely.

Use the thighs maybe. Yes, the brown meat would be good.

breakfast? That's all you get. know. That's delicious. Really

tender as well, the pork. Good. Exactly you need to give it the

time. That's it, use shoulder. When actress Celia Imri faced her

food heaven or hell, it was a choice between two cakes - one

lemon curd with meringue and a classic Battenburg. Which did she

get? Let's find out. It's time to find out whether you're facing food

heaven or hell. Everybody made their minds up. Food heaven would

be meringue which you could transform no a gateaux with cream,

butter, lemon, bit of fruit to go with it, a token gesture of fruit

and cover it with sugar, caramel over the top. Or it could be a pile

of Mersey -- Marsy pan turned into Battenburg. What do you think they

have decided? I don't know how much they like me. I'm not sure. It's

not that, we did the Battenburg and it was useless in rehearsal. These

guys have chosen definitely heaven. And the two ladies over there.

Thank you. It's a whitewash, 7-0. We'll lose that. It's easier to buy

your own than make it any way. This what we're doing is make our

meringue. I'm using eight egg meringue. I'm using eight egg

whites and 400 grams of sugar. It's 50 grams of sugar per egg white.

Now I'm making a cold meringue. You have three main different types.

Cold, hot, boiled and actually warm. You add the sugar in different ways.

This is a cold meringue where I add the sugar to it cold. A hot one you

take the same amount of sugar heat it in the oven and pour it on. I

love the I love the way you're doing the eggs like that. You'd do

it like this? Yes, I would. Hopeless. Can I try your way.

fire away. Through my hand? Yeah, crack the egg into your hand.

do you do it? Like that. This is quicker. Much quicker. The other is

boiled meringue, you take the same a. Sugar, a bit of water in it,

there's a cloth there. Thank you very much. Same amount of sugar,

put it in a pan of boiling water, bring it to the boil, cook it 121

degrees centigrade on a sugar thermometer and pour it onto the

egg whites. Next up, we have our liquid caramel here. We are

whipping up cream for the filling. Lemon curd is in our filling. You

make it, ideally in a bain marie, a pan of hot water, or do it in a pan.

I know Michael does it in a pan. You have to be quick or it can be

scrambled eggs. Butter, sugar, lemon juice, lemon zest, four

lemons, juice and zest in the pan, with four eggs. You whisk it and it

starts to thicken over a Panama ree. You can do it quicker -- bain marie.

You can do it quicker in a pan. Now this is in a very, very hot pan.

Just sugar. As soon as it starts to turn to caramel, have water ready.

So how quickly that was. Never seen that before, amazing. Very, very

quick. As soon as it's off the heat, stand back, water. This will make a

little caramel, stop it from cooking, there you go.

That's that done. Fantastic. That's just sugar and water. Sugar and

water, that's it. Yeah. Wow. are we doing? The caramel happening

there. It might take a bit more water out of here. Do you want me

to move it around? No, it's all right. It will quite happily sit

there. This is how you make meringue, it's fully whipped at the

moment, you gradually add the sugar. You should listen to the machine

drop down a gear. It's still on a high speed. Why, because the sugar

is going in? Yeah, because you know when it's ready because it drops

down one more gear. Because of it going much thicker now. You can

hear it drop down a gear now. I haven't done the old style recipe

which would be just base -- basic fold figure of eight, it's done,

easy as that, throw it all in. If you want sticky meringue, the

one that you like, add cornflour and or a bit of white wine vinegar.

When you bake it it will be sticky in the middle. This one, we're

going to take our piping bag, strawberries, just blitzed and we

will pass those through a sieve. That's for our sauce. We take our

meringue. A bit of history, elnor Fettyplace invented meringue. It

was nen as a white biscuit bread. It was invented in Berkshire in

1520. Never knew that. You want to stick a nozzle in the bottom of

your bag first before you fill it! Oh, dear.

So fill this up. There you go out! This is going really well.

LAUGHTER Right pass me the tray please. So

we end up with this. Like I made choux buns the other day, put your

meringue and pot that on there, because if you have a fan oven, it

flys around. Pipe this from the inside to the outside like that.

It really is going to be huge, isn't it? Huge meringue. Jason

can't do this. It's not good for the hips. But like that. You do

four of those discs, a low oven, very low, about 100 degrees. Leave

it overnight ideally. We end up with these which are cooked. The

filling for this, the lemon curd, Jason will keep whisking. For about

six hours. This is the lemon curd. This is the home made curd. You can

fold in into a bit of little bit of Why break the habit of a life time.

If you could fill a piping bag with this. Gorgeous. Can I pass that to

you over there. Shall I carry on with this? You're going to eat this

in a minute. Good. We have our discs. Has that been left overnight.

It will be soft in the middle, there you go. Lift this off. Ready

when you are. There's another bag there if you want to... Do you want

a nozzle in it or not? We're all right for that one. Now we just

pipe this up. That's one. Take another disc. It's a meringue

sandwich. This recipe obviously, feeds one, you can double it if you

wish... This is just for me? Yeah. This is a petty four where I --

petit four where I was brought up in Yorkshire. It is actually simple

to make your own lemon curd. That's the whipped cream. No need to

sweeten this up because you have sugar in the curd also. Look at

that bad boy. You're just glad it's not Battenburg. I am too. Oh, God

this is the caramel as well. Jee whiz. Oh, my Lord. Remember, fruit

a part of your five a day, there's the good for you bit. That's all

right then. Then we've got the liquid caramel. Look at that! Sweet

baby James. Did you just make that up? Did you just make it up or had

you made that before? I make it up as I go along. That's heaven, it

really is. I love it all dripping down the side as well. Then you can

get... Make a wish. Look at this! wish never to make Battenburg cake

again. Is that heaven? It really is. Let's get some spoons.

Oh, my God. I often get told off on this show for licking my fingers

but... I would! I don't care. going to lift it up without a spoon.

I'm going to have the whole thing, yes. Can I now? Girls, bring your

glasses over. I think I should eat it... To go with this is orange

Muscat Flora 2009wiedsly available priced at �6.89. Look at this!

APPLAUSE Brilliant.

I was hoping to dive in. I'm in heaven. We don't get eating of

heaven like that. I'm sorry, but why not. Thank sow much! Bad luck,

I'm having the whole thingummy self-. Dfrpblgts thingummyself.

-- Thing myself. People are waking up with hangovers,-a doner kebab

stuck to their face and we're making this. What better way to

start the weekend than that? And a start the weekend than that? And a

glass of wine. Lovely. Celia Imri with the perfect end to

the perfect dessert. I hope you've enjoyed looking back at some of my

favourite moments from the show. More Best Bites same time next week.

I'm back live Saturday for more. All the studio recipes are on the