Episode 25 Saturday Kitchen Best Bites

Good morning. Prepare to feast your eyes on the fabulous food we found

Welcome to the show show. We have unlocked the recipe chest and

selected tasty gems to enjoy. Today's menu includes popstar

Melanie C pops in to spice things up while I try to cool things down

with an Eton mess Torte. Gennaro Cantaldo is one of the most

passionate chefs in the world. He uses all his charisma and skill to

make a Mediterranean style stuffed trout with purple sprouting

broccoli. As far as culinary heroes go the Michel Roux would be top of

any chef's list. He gives us a masterclass in making the perfect

smoked haddock souffle you simply do not want to miss.

And Jodie Kidd faces her food Heaven or food hell, Dover sole

lined up and a mackerel for food hell. Find out what she gets at the

end of the show. If you are bored of cooking chicken the same way

every Sunday, this next recipe from Ken Hom will definitely give you a

new load of inspiration. Take a Welcome back.Er time you are on

love the food. This one in particular, because you really do,

this is your - one of your new dishes. Yes, from my new book.

did you start writing books? In the late 70s. That's how long I have

been around. They still Selby the masses. -- sell by the masses.

Crispy chicken, it's really unusual. It's something I learned from

MasterChef in Hong Kong. It uses this sort of almost ghastly

smelling thing, which is fermented shrimp paste. You are selling it

already. People will say why is he making it! It's like anchovy paste

t smells awful at the beginning, but once you start to cook with it

it's fantastic. It becomes incredibly tprag rant. How do they

make it? They smash prawns and they put salt in it. They put it in the

everything. You don't want to be living next to that factory. I am

putting rice wine in here. This is a paste. A bit of soy sauce. Not a

sort of any salt because this is quite salty. A bit of sugar. The

secret ingredients to this with shrimp paste is you take ginger and

you just put it in a cloth like that and smash the living daylights

out of it, because what we want is... Don't peel that. I think you

have killed it! You squeeze the juice out of it. I am cutting the

chicken into portions that can fry. Squeeze this like that. This whole

dish will have a very moorish taste to it. Tim will love it. Can't wait.

Mix that up really well. Let this marinade at least for half an hour.

If you could get me the one that's marinading. I can do that. Keep it

overnight, it's even better. This is what it looks like after a while.

We are going to dust it with a little bit of potato starch.

this cornflour? Potato starch, which is even better. Dust this and

you can chop that up, thank you. Keep giving me jobs. He is a young

lad. Not so young any more, Ken. You have a restaurant over there as

well, in Bangkok. Yes. Anybody of the viewers come and visit me, I

would be delighted to give them a glass of wine or champagne. Really!

Only if they mention your name. It's a long way to go for a free

glass of wine, Ken! We are going to get this very hot. Meanwhile, we

are going to also... I will cook the noodles. What are these? Thin,

fresh noodles. You can use dried. This is a really popular dish,

especially in Sichuan. Add a dash of Sesame oil. You can chop that.

We are going to get this chicken on then. Right. What you want to do is

make sure it's really well dusted. Drop that in the hot oil. The great

thing about this is we are going to do this twice. It's going to be

twice fried. Like sometimes what you do with chips, right. Do you

fry them twice? Yeah. What oil have you got there? The best oil to

actually fry in is either vegetable or groundnut oil. Because it holds

a high temperature. This will be the best fried chicken. The common

mistake is a lot of people use Sesame oil and ruins it. It's too

strong. Sesame oil is only used for flavouring, not for cooking. Cook

that in two batches. Yes. I take it the noodles, particularly this time

of year, longevity of life. must always have noodles, and you

must never cut them. Never ever cut them, because if you cut them you

will cut your longevity. We just want to blanche the noodles like

that. It's the year of the rabbit. What does that tell us? If you were

born in the year of the rabbit you are going to be prosperous, but if

you aren't, forget it. Right! trying to be funny. I am trying to

beat Tim at his game, it doesn't work. I should stick to cooking. We

are going to use this lovely Sichuan preserved vegetable. You

can buy this in a tin or from a supermarket. Are these pickled?

They're pickled and wonderful. They're covered in chilli and

they're really wonderful. You have that chopped. Are these mustard

greens? Yes, mustard green stems actually. You want to just chop

this really, really fine. Just going to drain those off. Cooling

off the noodles for a second. Then we can drain them again. And the

chicken? You check on that, while I just do the sauce. The idea is we

don't want to colour this too much, just about cooking it. You want to

cook it through, that's what's really important. You want to add

oil to the wok. It's really hot and smoking like this. You can add this.

Do you want all this garlic? Yes. Pour that all in here. What we have

here is the rest of the seasoning for this. This looks good. Garlic

in there? Yes, please. I have a question about the chicken. Yes.

The way you are cooking it like that with the starch and

everything? Is that velveting? Velveting is when you coat it with

a little bit of egg white and cornflour and Sesame oil and you

put it in, not hot oil, but warm oil or water. It makes the chicken

really interesting and velvety. Tender. What ingredients have we

got here? This is rice wine. This one? You need a bit of sugar

because it's quite hot. This one. This is chilli bean sauce paste.

Available from the Ken Hom range coming out soon! You get a case for

saying that. Stir this around. This is Sesame paste, which actually

tastes like peanut butter, has a nutty flavour. It's not tahini?

it's roasted and has more flavour. Soy sauce. This is very typical

Sichuan dish, from western China. Stock? Please, thank you. A little

bit more. This is chicken stock? Yes. Then we add the noodles.

will pop the chicken back in. We have a minute left. The reason why

it goes in a second time, the oil heats up and we get it crisp now.

Exactly. This is so crispy. It's really fascinating because the

shrimp paste now has sort of dissolved and it's become so arrow

matic -- aromatic. Someone said they didn't expect the chicken to

ever taste like this. You say you got this from a chef? A MasterChef

in Hong Kong who I work with. He gave me his secret ingredients, the

shrimp paste. I said it was so good every time I used to go in there.

We can take that out. I will grab the chicken again. The noodles are

done. They'll be nice and spicy. That's That's browned up nicely.

Perfect. We are nearly there. This is one of your woks, which amazing

me how many you keep selling. It's global this. Whenever I am in a

shop and I wander in, wherever you are, you have one of your woks for

sale. How many have you sold worldwide? Almost seven million. I

know, it's pretty scary. A wok in every household. We have a long way

to go, Tristan. Well, he is young. Don't cut them! Lovely. Looks good

to me. That one is a Lambeth wok. No wok jokes please! Remind us what

that is. Crispy shrimp paste chicken, and this is spicy dan-dan

noodles from Sichuan and perfect for Chinese new year because it's

fortune and longevity. The man is Right, dive into this. Look at it.

The moment of truth. Have a seat here, Ken. Wonderful. Shall I just

take one and pass it on? I was trying to be clever - let's go like

that. A little bit of that and that. You have done that with chicken, I

suppose you could do it with rabbit. Yes, absolutely. I am not very good

at - well, eating actually. can't take you anywhere. Just slump

it up! -- slurp. Just nod if you are happy.

Ken Hom is a true food TV legend and another man who has made some

of the best food programmes ever is Rick Stein. Enjoy the great man at

The fishermen of Cornwall and northern Spain have a lot in common

bgs they're both Celts and they're life is equally as hard. But here

they fish for a delicacy which is loved all over Spain, known as the

goose barnical. I have been down there watching the fishermen and it

is quite dangerous and testimony to that is a cross here to someone who

drowned and up and down the coast is other crosses.

I have nothing but admiration for these people. It's a risky job but

worth it. They can fetch up to 70 a kilo. The reason there are so many

people out today is because It is beautifully tender. To me, it

is a bit like a pig's trotters. It has been caught for so long that

all the skin is gelatinous. -- Corp for so long. This is the festival

where the octopus plays second fiddle to the goose barnacles. Well,

I finally got some, but it was a long wait. Here is the first time

to try one. I will just open one right in front of the camera lens.

Look at that, it looks like woven material. Let's break it off. You

just twist the end off like that. And then you pull it out. That is

the bit you eat. Here we go. Hey, that's really good. It tastes a bit

like the court meet in lobster, the bit that goes right into the end of

the claw. It is a lot firmer and it tastes of the sea. I shall soak it

down with a little bit of -- slurred it down with a little bit

You know that feeling on a Sunday morning when perhaps it was a

little late the night before, but you are looking something --

looking forward to something physical but gentle at the same

time. The morning after the festival I remember smelling a

distinct smell of cognac as we waited for the tide to get low

Well, what he's saying is that they do not serve them in little jars

gathering dust in a pub somewhere. They cook them with a little lemon

juice and white wine with rice and then bake them in an empanada,

which is a bit like a pie or pasty. Everybody talks about seafood in

Spain. I was cooking a classic clam dish on the quayside, and these two

guys came up to give me some tips. Do you want to watch how I'd do it?

I just start with a bid to run in India. -- with a bit of Bunyan in

These chaps have just come up and they are fishermen on the quayside,

but they want to know what we are doing. No, you can stay, it's all

right! I have been cooking some onions for 20 minutes for the clams

in that marinara style. All I am adding his some paprika to these

onions and I am letting them caught out. -- Cook belt. I will just add

out. -- Cook belt. I will just add a couple of tablespoons of tomato.

Sometimes the dishes done with tomatoes or without, but it always

has bunions and paprika in it. -- it has onions in it. That is the

basic source ready. I will add the clams to this. They are local ones

and we are very pleased to have found them. I think the best clams

in the world are here. I will let them for Cook, as my new friend

said, for just four minutes. I want to get a move on because I don't

want them to cook any more. I'll put in some chilly for some

background heat, and as this is common with the dish, I am going to

use flour and butter to thicken this took give it a typical thick

mist. I am not normally in favour of thickening sauces like this but

this is a local dish and I want to be true to the local style of doing

it. It gives them a nice velvety feel. We will leave that to cook

away, and than shouting above the stirring of these shells as much as

I can. It is thickening up nicely. Just about right. Let's taste the

sauce. Does it need any sold? No, it doesn't need any because there

is so much salty liquor. Just about there. Just a bit of chopped

mussels, clams, cockles are best with a few scraps of flavour. A bit

of tomato, parsley, paprika, chilly I say that was a great local dish

and we are always keen to celebrate regional dishes in this country,

especially desserts. The thing that brings a smile to anyone's face in

this country is Eton mess. It has the same ingredients as a normal

one, but I think he looks nicer than a dollar on a plate. Don't

chew be messing with Eton mess. It is one of my favourites. -- you be

messing. I have eight a quite. 450 grams of caster sugar. -- eight a

quite so. I would caramelise and sugar for the top, so we will start

to caramelise them. By also make a strawberry sauce. Eton mess is

obviously strawberry, meringue and cream. The strawberries I will

bit of water. These are the English drawbridge, still in a season. --

English strawberries. When I was reading about you, 1996 was when

the Spice girls kicked off. But you were part of the original line-up,

like the Beatles, one left, you joined, massive success. Originally

when we auditioned there was a management company auditioning for

a girl band and I went along and I had a recall but unfortunately I

was ill and I couldn't make it, so they picked the five girls. And the

five goals did not include me or Emma. -- five girls. They felt like

one of the girls didn't work out so they invited me down to meet the

rest of them, and from that day I became part of the band. And later

on down the line we got Emma in when someone else was working out.

I think once it was bus five, the chemistry was that great, that is

when we really knew we had something special. And it was

special. I was reading a bit more about it. 53 million albums.

they say. 53 million albums! you couldn't do that now. He has

got one. There are not many artists he will ever do that again because

the music industry has changed so much. People just don't buy as many

albums as they used to. It was such a big massive success, almost

instantly. For the first two years certainly. For on the first single,

we went in at No. 3 and then it went to number one and stayed there

for seven weeks. And every other single, we had her first Christmas

number one, and we had three of those in the end. Have you burns

that? And no, it is just lightly caramelised. When you talk about

the music industry and it has changed but there are not many

people who have success worldwide. If you hit America, that is all you

need to hit. We were so fortunate to be an international act and we

had to break America, that was always the big one. Now that has

stood me in good stead as a solo artist because I still work a lot

in Europe and it enables me to keep touring and making the music.

are doing eight new tour which starts this week. The S, November

28th over in Cologne. We are doing eight shows, Germany, Austria,

Switzerland, then Liverpool and London. Hopefully more next year if

things go well. Germany is a massive market for you as well.

is, thankfully. The wonderful Germans have been loyal supporters

of mind. It is the second-biggest market in the music industry after

America, so it is a handy one to have. Basically I have them around

here. The way you do this easy take a little bit of paper, press it

down. For that is a good little trick. If you don't, it could be

like National Lottery balls flying around a convection oven. And all

you do is that, straight in the oven. Do you put any vinegar in the

eggs? No, that will make it sticky. This will be sticky anyway because

it is nice and thinner. I have my strawberries which I am going to do

it -- did into there. I am liking the look of this, James. You also

have a new album, Your 5th solo album. The third on your own local

-- record label. Is that because the music industry has changed and

it's easier to do it yourself? thought it would be a good thing to

do because when I was released from my contract with Virgin Records, I

put it romantically, I had options where I could have signed with a

major label or gone with an independent but of course, the

Spice girls were successful, and luckily I had a few quid out of

that and I thought it would be fun to do my own thing and have

complete creative control. And do the exact opposite of everything

I'd done before. The new album is something slightly different. It is

quite electronic. In the production the electronic element is the most

different thing. But this album reminds me of my first album

because it is a pop album but it has lots of different influences, a

bit of rock, a bit of dance, acoustic song. It is a great album

for the car. Track three, James has done his research. Yet, I was

listening to it. I am excited about this album. It could be my best-

ever album. You write as well. Generally all the songs that around

there. From day one with the Spice girls we Co wrote everything we

ever did. I have always really love to work with great song writers and

musicians but it's important for me to have my input in terms of the

lyrics and the melody. As well as that, you have dabbled with acting.

Is that something you want to do again? I would love to do so --

some more theatre. I think in this country we have great TV dramas.

Carry on talking, you didn't see this bit. That is something of a

like to have a go at. You can take over a bit of this. A look at the

state of that! It is called Eton mess through reason! It looks

really nice. You cannot go wrong with those ingredients. Cream,

strawberries, meringue. It must be difficult to talk and interview and

present and cook at the same time. It is not easy. However, you been

doing it for a while, so you should be better than that! I was going to

carry on. No, you can take over from the show. I do like cooking.

My mum is here today and she is a very good cook. That is why I am

nervous. She sat watching. I can see her shaking her head. You make

it up in layers as you go. We have another passion we share, don't we?

Motor racing. Your brother is a big driver. Oh, don't worry about that.

Shut up, Theo! Carry on about the cars. My brother races in the

British Touring Car Championships and he's very good. I am very proud

of my little brother. You were there at Silverstone, weren't you?

Aren't you friends with Jason? Jason,. I was disappointed he

didn't win this year. I was he's picked girl, that was probably the

defining moment of his downfall -- is a girl in the pits. I try to

dress up nicely, but I looked like a windsock. You stick the

strawberries on the top. That does look like fantastic. So delicately

placed. And that's for me! Weder why begin? You could have caused

doublet up and make it for two. -- double it up. I have to make

everybody think I am like a delicate Lady that doesn't eat like

If you are in the mood this Sunday for a big Mediterranean family meal

Gennaro Contaldo has the perfect man is a genius. You give me so

much glory, that's enough. What are you cooking? This beautiful trout,

it's May, time for catching trout. I am a fishman. The May fly.

know that, we are going to fill this one with almost everything

here. Tell us about it. Almonds, capers, garlic, hazelnuts and mint,

parsley, eggs, dressed lemon, and parmesan. If you can put it all in.

All this. My God, OK, all those as well. Anchovies as well. Yeah, put

them all in. Blitz this up. I am going - if you can put those in

bowl. One yolk of egg, thank you very much. I can do that. Do you

know what your accent is so strong they will think everybody believe I

can't speak English, nobody understand me. It's me, I don't

understand you. Don't forget the season as well. Yes, chef. Who is

cooking this dish anyway! Can you put those inside now, thank you.

That's good. He is cooking. I want you to crush those properly. I am

doing them in a minute. That's very important. How many, three? Yes,

three. Properly, go on. Then I mix. That is properly. I believe you, OK.

That's good. Then you mix a little bit with your hands, you know, not

too much. Parmesan? Yes, I forgot the parmesan. Go on, go on, go

gadget, go, go! Enough. Fantastic. Can you put frying pan on top of

the gas. Yes, frying pan as well. Thank you very much. We are going

to do this in real life. Fill a little bit, not too much. Then we

do this one with the rest. You know what to do already. Look at that,

you have to have this special knot. You know what raffia is? Hay. Straw,

yeah. Another one there. Why use that and not string? Because it's

more impressive, also it's natural. It's organic. All right, enough.

It's part of a fish. Part of a fish?! It's not - why you ask this

funny question? Olive oil, good. It's natural. It's from the grass

on river bank where the fish is swimming along. Just a minute. I

got to do this in real time. There is a sink if you want to wash your

hands. Thank you. You cover up a little bit. Now u squash me, OK,

one tablespoons of lemons and three of ol little oil -- olive oil, a

little bit of salt and should be ready. Speed up, James. Thank you

very much. Let's do it in real time, I am doing it in real time.

should be good at moving quick because of all the dancing.

Fantastic. Three tapespoon of -- tablespoon of olive oil. This is a

dressing. This one. Need these lemons from Amalfi which is

fantastic. You love the Amalfi coast and lemons particularly

favourite around there. I just have to touch it and I feel like I am in

Amalfi. Don't worry. This is why it's good. You think I burn it. I

am not. Look, it's still in one pieces. The string is on fire,

though! He always take the Mick. Oh, mama! At this stage those broccoli

already already. Are you training all the chefs at 15? I do, it's not

just me, the rest of the chef train as well. They are fantastic. Whap

at the -- what happen at the beginning they're like that. Then

said oh, I don't think they're very good. Then you start to fall in

love. Then you love them so much, which is incredible, become part of

a family. Actually Jamie's family. When you go away, can't wait to go

away you start to cry because you become so attached to them it's

incredible. The other day I took them out, they take Mick out of me

and it's part of your children. It's an experience which somebody

half my age told me, taught me, how to love somebody so much like that.

Did you understand? That's as long as my Shirley Bassey story! I only

asked if you were still teaching, it was a yes or no. I have to turn.

I knew I shouldn't have got him on this show. The trout is nearly

ready. Give it an extra bit. What other fish could you do with that?

Trout is in season. Mackerel. Don't you think so, Angela? Also

different fish, as long as they're not too big. You want a lovely

lovely crusty on fish. You need to cook eggs, breadcrumbs and

everything. At this stage it's ready, I can guarantee we have -

switch this one off. It might look so smoky but when I turn it, bless.

It does make it look fabulous. is all you done? Do you want more?

A bit of lemon on it. Thank you very much. Not my shirt. A little

bit. Enough. It looks beautiful actually, stunning. Thank you.

amazing actually. Quite amazing it's happened. How much would that

cost in a restaurant? In a restaurant? More than a little tin

of caviar. Joking, the fish is cheap. Remind us what that is.

Filled trout with sprouting Right, trout. After 14 years, you

believe me. There you go. Thank you. You might want to taste the end bit.

It's cooked, no messing about. Taste a little bit of inside.

filling. Is that common all those different types of stuffing?

want a little bit of crunchiness. That filling is amazing. You have

to fill it, people fill with bread or herbs, here I put crunchiness

inside. This is really... Let's go back to Salisbury to see which wine

was chosen. The trout sounds delicious, lots of

fresh summery flavours going on. Also a nice rustic presentation on

the plate. All of those things together make me think of the wines

you have on holiday down in the south of France or Italy or Spain.

Lovely rustic wines that go with food. I have an example here which

is tangy, spicy wines. I found a bargain. It's from the south of

France, great food wine and it's going to go really with with our

dish. What you don't get with the style

of wine like this is lots of overt expressive fruity aromas like

somewhere from the New World, this is rustic southern France after all.

What you do get is lots of nutty, almost salty aromas, dried herbs

and fruit. That makes me think immediately of the almonds and

hazelenuts in the dish and the anchovies and capers. On the palate

you get lots of that lovely tangy, almost spicy persistence which is

going to go well with the trout. The salty flavours and herbs and

parmesan. It's a delicious summery dish. This is a fantastic summery

wine. Enjoy. Grazia. Now, French wine. Well,

it's good. French wine is good. Great combination. I think this is

a cracking wine. It's great wine because it goes and as soon as you

actually drink this wine you got a sweetness. It's like apricots.

the back inside it's got all the flavour of the wine. It goes so

well with the dish. What do you think of that? Great match. It's

not a wine you would drink on it's own. It clears your palate a little

bit. It refreshes everything and you are ready for maybe you do this,

and ready for the next course and you can change to something else. I

am not a fan of white wine but I really like this.

If you fancy doing baking this afternoon then Lorraine Pasc, l has

ideas that will definitely inspire Goodies.

Ah, chocolate cigarillos. These are totally going to transform a boring

old chocolate cake into something amazing.

I have already creamed 2 200 grams of butter and sugar. I am making a

chocolate sponge for this cool cake. These go all the way around the

sponge, sandwiched with butter cream and then there is a pile of

raspberries on top. I call it the I Can't Believe You Made That Cake,

because when you make it people always say that. 140 grams of flour

in there. 60 grams of of cocoa powder. Pinch of salt.

And two teaspoons of baking powder. That's all - I am going to add the

eggs in two lots. Two eggs first, crack them into the bowl. Eggs free

range, if you can. Half the phrour.

-- flour. Give it a mix. I make my cakes this way because I

think it's the best way to make cakes. I prefer to use plain flour,

and not self-raising, because I use baking powder with it and you can

adjust the amount it rises. Often cakes dip in the middle or don't

rise properly. I also find this way it stops the

mixture from curdling. Another two eggs.

Then the rest of the powdered mix. Get it all incorporated.

That looks so chocolaty. Then into the pan.

Scrape it all out, I don't want to waste any. I have the tin here, and

I have lined it with with greaseproof. This goes into the

Now the chocolate butter cream. Love it. 250 grams of softened

butter and 500 of icing sugar. That's fine.

Mixer on, tea towel, to stop the icing sugar flying around, slowly

at first and then whack it up. Lovely. Let that beat. Get it nice

and creamy and light and fluffy. 100 grams of melted chocolate,

smells really good. Make sure it's been cooled because if you add it

when it's too hot it will curdle and the mixture will go into a big

mess. Give that a quick mix. I find the best way to melt

chocolate is in the microwave, 20- 30 seconds, mixing it in between

each one. Don't be tempted to put it all in for two minutes because

it will burn and burnt chocolate tastes horrible.

I have the cake in the tin. It's nice and cool. Peel off the paper.

Then put it on the board. Get a dollop of butter cream and that

will act like glue. I have used the bottom as the top

because it's lovely and flat. Mark it all the way around. If you don't

have one of these turn tables you can use a bowl upside down with a

tray on it. Just saw all the way through, I am

going to put a layer of butter A nice big dollop of butter cream.

Then just smooth it all the way round. The top goes all. -- on.

Once you have done that, holds a knifing position and turn it all

away round. Then we can smooth the edges into the centre. It is not

perfect, but it doesn't matter, because it's going to get some

cigarillos all the way around it. I will put it into the fridge now so

it can harden and get another layer of chocolate for an extra chocolate

taste. When the butter cream has set, and that takes about 15

minutes, you can do the second layer. If you do two layers it is

easy to make it nice and straight with good, squared off edges. Now

for the magic bit. Putting the cigarillos on the cake. Just put

them at right angles. All the way round. These ones have a little joy

in here, so if you can, I always I have been invited to a party, but

I can't go, so I am going to send a cake in my place. When you see

cakes like this in shops and magazines you never think you'd be

able to make a cake like it. But, Now the raspberries:. Normally some

cigarillos go astray, but you can pop them back on. I just love

raspberries. When I was at primary school I made raspberry buns and I

have been in love with them ever since. One has just fallen off. But

that is it, beautiful. You can do whatever you like with this cake.

You could do white cigarillos with white roses. It would look so

beautiful for a wedding. Now that cake really is going to knock

We are not cooking live in the studio today, instead we had some

of the best recipes from Saturday Kitchen over the years. Still to

come... 3, 2, 1, go! Raymond Blanc shows us his culinary class when he

That is it. Another masterclass in French cooking from the legend

Michel Roux. This smoked haddock souffle shows us why he is truly in

She faced her food heaven or food health. Did she get Dover sole with

gnocchi for food heaven or face at hellish tamarind glazed Orr? If you

are planning a souffle today, sit back, pay attention, because Michel

Roux Senior is about to show us how The first time we cut to souffle on

enough. The you want me to open the oven? Yes, please. They need seven

or eight minutes for moist and slightly runny. 8194 well-cooked.

The is is at 375 degrees. Now, the ingredients. We have the but Sir

which I am using right now, -- the hot and one at that is cold. You

must have your milk cold. Otherwise you get lumps. A absolutely right.

To do the souffle we are using some cheese, Greer. Do you want me to do

the eggs? 6 egg yolks and 88 whites. Then I need the cream and the

haddocks. I am going to start eating up the cream. It is

brilliant, we have a masterclass of souffle. I never thought I would be

sitting here watching this. A I am cracking eggs live on television

and my hands are shaking. Do not mess up my eggs, please. That would

be really bad news, and we do not want bad news. We want only good

news. The way you whisk this. You can do it in the palm of your hand

The whisking almost seems like a meditation move. I am going to make

some little poached eggs. Quail's eggs will be poached and go on the

top of the souffle. They will be marvellous. We will leave that to

someone else. Leave that with me, OK? The souffle mould, where is

that? I have got them. But to them. You learnt your trade from your

mother. Yes, then I learnt pastry, then straight into the kitchen.

More I passion was pastry. I remember watching you and your

brother do a series a long time ago but I remember getting inspiration

for desserts. But you still have that inspiration now and you are

bringing out a new book. Yes, pastry, sweet and savoury. There

will be a recipe about Philo pastry, bechamel sauce is coming out nicely.

breakfast dish. Get up early, get a two or three minutes. As well as

the restaurants you are constantly busy doing other stuff. I am

travelling the world. My son is doing the cooking, so I don't have

to do anything any more. I mention travelling, but you have come back

from Dubai. One thing you are passionate about his the

scholarship that you have been offering it for about 25 years ago.

There were 12 scholarships and we did a fantastic effort. 25 years we

have been running a scholarship. There we go with the egg yolks. A

bit of the cheese. Now we are ready. Can you snip some deal? We have got

some fish that has been poached. Going back to the scholars, the

first, we have, he was marvellous. He was 22 and now he is 46. He

works at the Gleneagles Hotel and the has two Michelin stars. There

think it is lovely to see the young people doing marvellous work.

of this chefs you have put through the scholarships have gone on to

get Michelin-starred. Owning their restaurants, travelling around the

world, but mainly staying in the UK and helping cooking move forward.

The deal, the cheese. Thank you. can see you haven't not lost any of

your skill. You have style. It is very important to think about that.

We will put half of the mould in. Here we are. Any other fish she

would recommend? You can use smoked trout, but had it is one of the

best fish. The smoked fish goes into the middle which has been

lightly poached in cream. Look at that. Beautiful. You have to be

careful not to have any bones in it. That is very important. You do not

want to go to the hospital during your meal. So, a bit more on the

top. Look at Nick, he sat there like a schoolboy. I am inspired. I

was wandering if you could put some white miso into the souffle instead

of cheese. The Yes, I have tried them! No, I haven't! I wore me next

week we can try it. Smooth down the service with a knife. Do you always

cook a souffle in the Bain Marie? It is better. They stay more moist.

There are only two. We are not going to share with them. No way!

Whatever you want to do, chef. are ready we have boiling water.

And another couple of minutes to talk about the souffle? Do you know

what is my favourite souffle? Chocolate souffle. The perfect

chocolate souffle, do you use egg- yolk and egg whites? The chocolate

itself is binding, so be careful. The so just chocolate and egg

whites? We can go. Good. Have we got a plate to put up for the

souffle. -- put out. Some sprigs and the presentation there. I will

go to the oven. Excellent. Poppet in there, chef. That is it.

Hopefully. You never know. Look at that! I love it. What do you do,

push the button. That is it. This one is the one I like. Nice and

poached eggs, lovely. A poached egg, and the clock. The you think one is

enough? -- do you think. I am happy with that. Remind us what that is

again. You want me to say it? Smoked haddock souffle. Look at

that, lightly moving. If you like it a bit more Cook, give it two

more minutes and it will rise. Right, come over here. There you go,

few. For me? Yes. Does it come with a time as well? Diving, or tell us

what do you think. You will find the middle slightly runny.

could do it with smoked haddock, smoked trout. Forget the oysters, I

am in heaven already. It is so light and none of the flavours are

overpowering. It is sensational. Oh gosh, you can't have any. Gone,

pass it down. I am putting a little egg on top because when you burst

the at goes into the souffle. It gives you a lovely flavour. A I was

too polite to break the egg. That is really nice. What do you reckon?

Really nice. A sensational, what can I say? This week we send our

wine experts to Norfolk to match the food for what was cooked in the

studio. What did he choose to go with this superb souffle? I have

come to the high street in King's This dish has quite strong flavours.

But it's also a souflle and that means a wonderful delicacy of

texture. If you want to emphasise that you could choose a lighter

style of wine, like this. I want a wine that will stand up to smoky,

cheesy flavours and yet have elegance and what better wine than

white burgundy. I have one here, it's delicious stuff.

This is not the cheapest wine you are going to find.

It's great value. That's because you get those wonderful nutty,

creamy buttery aromas which are classic of top burgundy.

Then on the palate you get a gorgeous persistence of flavour.

But it's very soft and gentle, which is what we are looking for

with this souffle. It's a classic dish and this is a classic wine at

a bargain price. Is this the wine you would match

with that? Very much so, light, burgundy. Very nice on the knows

and perfect -- on the nose and perfect. I am not surprised it's

stayed down there. What do you think of the wine combination?

delightful, this is light and alluring as the souffle. Something

you would try for breakfast? don't think I would be allowed to

try that. The wine with the Smokeyness of the haddock, it's a

match made in Heaven. Very good. Everybody loves it.

From a three-star chef to two- starred Michelin chef. Raymond

Blacn is always full of surprises and the day he took on the omelette

challenge right here was no exception.

Remember all the chefs that come on the show battle it out to see how

fast they can make a three-egged omelette. Raymond, it's your first

sreufp to -- visit to Saturday Kitchen. Have you been practising?

A little, I have done many omelettes in my life, as soon as I

saw the winner, no way, I am going to do it as an omelette should be

done, beautifully. Not competing. It's exactly what I am going to do.

If Mark has anything to go by, you have no problem whatsoever. Mark u

you are also in the unique position you are not actually on this board,

because it was so bad last time he is over there. Mark actually here.

At least astand out from the crowd. That's where the omelette ended up.

You can choose what you like. It must be three eggs cooked as fast

as you can, folded, seasoned. Butter cream, milk, cheese. Eggs.

omelette hits the plate. I love Raymond he is just there

going I am making an omelette for me. Both have butter in at the same

time. Is that supposed to have brown butter in there? It goes very

nicely. Make sure it's cooked, Mark. Mr Ramsey will be watching. Make

sure it's cooked! I have plenty of time to chill out. A couple of

minutes. His has just gone in. Absolutely. When you do an omelette,

never go fast. That's pretty good. Never go fast. A bit too much

colour. Texture is also very important. Yeah, go on. A bit of

cheese, as well. Why not. Anyone want a cup of tea? Excellent.

No sugar for me. That's all right. Don't worry, the football will be

starting in a minute. Go on. It's nearly there. That's far too large

pan. Go on, keep going. Look at that. I have to grab a fork for

this and better taste it quick. Just a moment. Mine is just a bit

darker. That's about �8 that. He has a truffle with him!

Have you brought that from the restaurant? Of course. Absolutely.

That will be perfect. Fresh black truffle. Don't put it on that one,

it will ruin it. Fresh truffle over the top. I didn't know that was

coming. This one, look at this. Raymond, how do you think you have

done? I just enjoy myself. I am interested in fast food, but not

that fast. You like to go slow, slow food for me tastes better than

fast food. Agreed? I agree. Never mind that, Raymond,... I don't know,

wherever you want me. You did it in one minute 40 seconds. But, because

I am the judge of this I am going to leapfrog you above Ken Hom

because you put truffle on it. There you go. Mr Sergeant. Yes, Mr

Martin. You will be glad to know you are off the bin. I quite like

it on there. But you didn't beat your colleague. You are right,

right down here. You are past Gordon Ramsey's wife, down here at

48 seconds. You are joking. Gordon Ramsey's wife can cook a better

omelette than this Michelin-starred chef.

And Raymond's truffle made one of the most expensive omelettes we

have ever had on Saturday Kitchen. What are we cooking? A nice fillet

of beef. Hung 32 days. Aberdeen angus. Seal it, wrap it in cling

film into the oven. Slow cooked fillet of beef, for about 50

minutes served with buttered cabbage, tortellini of wild

mushrooms, made with a chicken mousse and horseradish mash. I am

going to do the ragut. People would never have tried cooking beef like

this, it's the secret of this dish. If you were to order fillet steak

in a restaurant the core temperature would be about 57

degrees anyway, if you turn the oven down the whole thing will be

medium rare, which is beautifully soft. The good thing about this is

you can put it in the oven at a dinner party, forget about it,

leave it an extra half an hour when wrap it in cling film. That stops

it trying -- drying out slightly in the oven. 50 minutes, it's cooked.

With the the cling film on? With the cling film on. It's not going

to a temperature that you really need to worry about. Now we are

going to make chicken mousse. Diced chicken, all the sinew has been

taken out. Give it a blitz. This is the tortellini. Don't add the salt

yet. Add salt once it's been liquidised and that will help

proteins relax a little bit. Where did you get the passion for this

type of cooking, this slow food? Switzerland really. I was watching

them cook a big loin of veal on the bone. They cooked it two days

before they needed it, popped it in a bag and in the fridge. On the day

when they wanted it they just said, pop it into the steamer, it was

steamed. Two hours. It came out beautifully moist, perfectly cooked

but more importantly, it didn't shrink. You are doing the parsley.

Shallots. Carrot in there and shredded cabbage as well. Blending

this up. This is for the filling for the tortellini. The idea is you

put that in the fridge. For about 20 minutes and that will allow it

to rest a little bit. The biggest pasta machine we have ever seen on

Saturday Kitchen. It's straight from the restaurant. It has, these

are a great piece of kit. If you wanted to invest in a pasta machine,

this is the one, it will last a lifetime. The pasta has been made.

Rested for an hour. I prefer to roll and cut discs. The pasta you

are using, this is a different recipe to most. Most would use

whole eggs. Yours is predominantly yolks. It gives a nicer texture.

Theo I know does it a lot with yolks. Gives a colour as well. No

salt. It tends to rip the pasta. Ever tried making your own pasta

for 90 people? I can't say I have actually. These people are watching

the show, they're going to expect this. I was hoping to get some tips.

We have the mousse we made earlier. I have the cabbage going into the

water here. In the centre of the rolled pasta, expel all the air,

making a little pasty almost. thin. You can almost see through it.

That's important. We want a carrier for the mousse. Make sure it's

sealed. Trim off. This is the easy bit, make sure it's sealed here.

Little finger in the back, pull the two edges together and squeeze,

roll. Coming to a kids show near you! Another one. We always make

extra. The vineyard itself really, it's a new restaurant. It's a new

build restaurant from an original property. Brainchild of Sir Peter

Michael who has a winery in California. Probably one of the

best wine lists in the world. Great list. I have a beautiful kitchen,

it's amazing. Amazing property. It's a great place to work. I am a

lucky boy. As well as awards for the wine list and the restaurant

you have won many awards. Chef of the Year. The awards keep coming.

That's dedication and all the hard work. I am humbled this year. The

awards have been coming, I enjoy what I do. We are in the Berkshire

countryside. We do a lot of shooting. It's a great life. These

are actually named after something. Yeah, they were shaped after

Cleopatra's navel. How big is the rest of her! She was a big lass.

The reason for the pasta shape is once it lifts out of the pan it

creates a nice pocket for the sauce, that's the predom tphept reason why

pasta -- predominant reason why pasta is shaped the way it is.

mash, a bit of cream with the potatoes. Passed through a rices.

Horseradish here which I am going to grate. If people are growing

this at home, don't bother. It's taken me about three months just to

dig it out of the garden. It's hor owned kwous -- horrendous stuff.

Most people would think pasta and potatoes. There is a small amount

of pasta. As you can see how thin it is, it's really a vehicle to get

that wild mushroom flavour into the beef. Now we blanche the cabbage.

That gets drained slightly. Into the pan. We are going to look for

chicken stock and butter in that. The tortellini in there, three

minutes. Obviously you can freeze those, can you do that? No, I mean,

if you have the mousse, make the pasta fresh. You can freeze pasta,

but I wouldn't freeze tortellini. What is next? Explain what the

sauce is. With the sauce we have got some shallots and mushrooms and

butter. They're put into a pan together, foamed, make it crispy.

Tip the butter away. You want that caramelised, nutty flavour that the

butter has created with the mushrooms and shallots. Red wine.

Reduced. Normal stock. A good beef stock, chicken stock, but a packet

bought stock, not a cube. I will get the beef out. And reduce it

down. This is amazing. It feels like room temperature. It's not hot.

I am picking the tray up with my fingers, so it's not a hot oven.

That will enrich the sauce. Could you cut those as steaks now and

finish as a steak? You could cut them as steaks individually or cash

it to the table. Cut it individually, roast individually.

It's your choice. This is now ready. You can almost eat it with a spoon,

just delicious. We have the horse rad -- horseradish mash here.

could you use a jar of of horse radish? You better ask him.

could infuse the cream with fresh hord radish or use a jar. Or you

not on the train to Manchester, it will stick -- stink. You are

resealing the beef. We won the roasted enclave it might have lost

in the oven at that temperature. -- the roasting of flavour.

tortellini, two or three minutes, something like that? For remits,

tops. -- three minutes. Because the beef has not had to really rest,

you can spread it straight on a plate. I will take your tortellini

out because they have had three minutes now. I will lift these out.

And nice buttered cabbage. To there you go. Look at that, a little

piece of mash. I did that bit! nice buttered cabbage on the side.

A little tortellini on top of that. And then it you will see this

sliced beef. You can see why he has two stars. Beautiful, beautiful

piece of beef. And pink as well. You can buy watercress cress, which

is a bit more peppery, a bit smaller, but it adds an extra

dimension of pepper to the dish as opposed to the horseradish.

then a delicious sauce to go over the top. How fantastic is that? It

has everybody's mouth watering at 10am in the morning. Remind us what

that is? Slow-cooked fillet of beef, nice and pink, horseradish mash,

buttered cabbage, tortellini of white mushroom. Slow food at its

over there. Right, they you go. Dive in. Have a seat, John. First

time on Saturday Kitchen. Were to be dragging him from Berkshire. --

Could you do it with most meats? Lamb? The basic principle is it the

muscle has done less work, fillet or sirloin, but anything that has

done a lot like the collar it's not going to work. I can't speak! Do

you think, because you're mentioning about temperatures, in

years to come we will look back and laugh at the weight we cook now?

Absolutely, 100%. This is the new, It was a real fish fight when model

Jodie Kidd faced food heaven or hell. It was a battle between a

whole Dover sole or a tamarin glazed mackerel. Which one was

victorious? Let's find out. Everybody here has made their minds

up. As if it wasn't written on the cards, Food Heaven could be this

lovely piece of Dover sole, the king of flat fish with artichoke

and she Rizzo -- chorizo. This is the black footed peak staff,

brilliant stuff. Alternatively you could have one of the cheapest fish

in the world, mackerel, which has been spiced with some tamarind. And

nice dish. What do you think this lot have decided? I really hope

they have gone for that. 7-0. The Orr has gone. -- the mackerel has

gnocchi and prep me the artichokes -- the few guys. We will keep them

hold -- hole. I am very bad at filleting. You're going to be even

worse, because I'm not going to show you how to do that but with

Dover sole, one of the world's most expensive fish, this one, �17.

a �19! -- �17! But we are in London, so London prices. But it is quite

expensive. Remove the skirt. Now, the skin, if you go that way, it is

smooth. Like a cat's tongue if you go that way there. It is like

sandpaper. What we do is remove the skin, so we cut this area, just at

the back of the tale. Keep this part of the tail on and we just cut

that. And it all comes away? Then we grabber cloth because this part

of the skin is not that tasty. For a whole Dover sole we have to

prepare it. You pull it like this. It reminds me of waxing my legs.

Lady GaGa would probably wear that. Does it sound like that when you do

it? Remove that Bitteswell. You can take their head off. I think we

will -- you can move that as well. So we just chop it through. Is it

difficult to fillet these? It is quite simple to fillet a flat fish.

A mackerel is as well. Salt and pepper. Often you wouldn't put

flower on it, but the flower works well with this. We get some hot or

a -- but the flour works well with this. We get that in the pan. And

we place the whole fish in the pan. If you have the whole fish, you

would cut its similar to what I'm doing now. We start with the oil

first of all and then you cook it with the butter. I am getting under

way. -- in the way. What is that then? More oil? You can use

vegetable oil, olive-oil, rapeseed oil is good at the moment. You just

see a writ and then I will add some butter. We will add a few knobs of

butter. If we added the butter too early, it would burn. So we have

the oil, and then we cover it. Then we add the butter. That will give

it a nice flavour while it is cooking. At that point, you go

round the edge. It is starting to go brown now. And nice colour on

that, and you flip it over. Lovely. That is what you are looking for.

Now you take the whole pan and put it straight in the oven. With the

butter and everything else in their it will speed up the cooking time.

You wouldn't necessarily transfer it on to a tray if you didn't have

to. That goes in there for five minutes. In the meantime we have

the gnocchi here and that is basically baked potatoes, skin off,

put through a potato ricer. You definitely need one of these. It

makes the best mashed potato. And really good gnocchi because it

keeps the potatoes really fine. Lazy mashed potato. No, we are

making a potato. You don't want any of the bashing, you get lumps in it.

It also gives you some skins to eat. Bit of butter. Lovely. Next, the

artichokes, they are ready. We will start cooking them now. And we will

cook them with this. This is chorizo. They can go straight in

there. The artichokes going. A little bit of oil. And we start

them off. Then you take this chorizo. Don't ask me how to say it.

You make it still quite big pieces. Be, chunky bits, yes. There is no

point putting it too small. This is fantastic stuff as well. You can

find this here? The yes, right here, in fact. Lots of Spanish suppliers

around now and you can do this. It is risible. Tomatoes. They just on

the top. Boiling water. Straight in there. And we basically just remove

the skin. He blanched in boiling water -- you blanch it in boiling

water. Do it for 10 minutes and the skin starts -- starter,. Then we

had some sherry. -- and some sherry. Chicken stock, even though it is a

fish dish. Cut that down take them on -- tomatoes down. Take that over

to these guys. That means they have the skins taken off, they are de

seeded and diced. Nice and simple. Do you want put that on their -- on

their ready. They go straight in as soon as they come to the surface,

they are ready. If I can have my tomatoes just carefully done as

well. I will turn out right off now. The reason we put the lid on is to

cook the artichokes. That is the key. If you are preparing this

without that, then the artichokes will go brown. Is that when they

are ready? A if you leave them out, they will oxidise like apples.

once they are peeled they will oxidise. The Nokia has come to the

top. Really quick and simple. Can you grab me a plate? -- the gnocchi

has come to the top. These will then come off. They look lovely.

That goes to one side. This is cooking away nicely. Artichokes

don't take very long, probably for a five minutes. They have the nice

flavour from the chorizo. Double cream. Stop taking the mickey about

how I pronounce things. I mentioned what I said to the floor manager

when you walked in. I hadn't seen you for a while, and I thought

she'd put weight on. A little bit of chervil. And some chives in

there. The tomatoes going. And the gnocchi can going. You could almost

just have this as a dish. Well, can you grab me the fish? In we go with

the herbs. It is good enough to eat as it is. It looks incredible.

and pepper. We can get the fish out, and that can go straight on the

plate. This is amazing. Straight on the plate. And nice hot oven, that

is what you want. A touch of lemon juice. I will season that for you.

That is a monster of a fish. And it is also quick. That is the key. It

is with three of its cooking it, yes. You have the gnocchi and

everything else. That would take me all day. You can do this dish with

any fish, it doesn't have to be Dover sole, but if you could do

that. Wow, that looks amazing. there you have it, my Dover sole

And Dover sole can be quite expensive, but there are great

alternative flat fish you can get hold off from your fishmonger. Well,

we've run out of time on Best Bites, and I will be here on BBC Two at

the same time next week with more fantastic recipes from some of the

world's best chefs. Don't forget I'm cooking live with you on

Saturday morning at 10am on BBC One as always. All the recipes are on

our website. And you will find every single recipe from every