Episode 30 Saturday Kitchen Best Bites

There's some mighty fine food from some mighty fine chefs coming your way in today's Best Bites.

Welcome to the show. We've rummaged through the Saturday Kitchen library of

recipes and pulled out a fantastic selection of dishes from some

of the world's best chefs for you to enjoy.

Today's tantalising treats include a stunning slow roast

belly of pork for pop star Sophie Ellis-Bextor.

That's phenomenal.

I love veal and it's a great option for Sunday lunch.

This veal blanquette recipe from Michel Roux Jr is a classic.

This is a beautiful dish that tastes great and it's simple.

Anthony Demetre is a chef who gets the best out of his ingredients.

With some of that beautiful oil as well.

And these cod cheeks with mussels and chorizo

with chickpeas show you exactly how good he is.

Comedy actor Robert Webb faces food heaven or food hell.

The options were juicy T-bone steak with roasted tomato butter for

food heaven, or a clotted cream rice pudding with home-made raspberry jam for food hell.

Find out what he gets at the end of the show.

Now, whilst I make some pancakes for my breakfast, here's James Tanner

with a very tasty Thai alternative to your usual roast chicken.

It's Devon's answer to Alan Sugar! It's Mr James Tanner.

-You're fired!

-You should be, for this.

Ah, yes! LAUGHTER

Tell me... You didn't realise we were going to play this.

-Tell me what that's all about.

-It's a charity naked calendar.

That dodgy guy in the background's my brother. It's for prostate cancer.

-And the charity's aptly named?

-It's the Chestnut Appeal.

So 12 chefs, obviously 12 months of the year.

They got me and Chris, my bro, roped in, and we were in the kitchen

and we got naked.

I can see Robbie Williams with a tattoo like this...

Why are you doing this now?

This is the point people are saying, "Oh, my God!

-"Tattoos!"

-It's like spot the difference.

There's more hair on that chicken than there is on that.

-Shall I let you into a secret?

-No, don't. Please, don't!

-I'll tell you quickly.

-Come on, do it while we're cooking.

We're doing Thai chicken. I'll tell you my secret in a moment.

We're doing Thai chicken.

Beautiful free-range chicken with five

ingredients for the base of the chicken.

-I'm going to do this.

-Bash it up. I'm going to do some limes.

Obviously, the charity calendar, close to my heart with my grandad

and stuff, prostate cancer, and very important for guys as well.

It should be checked. And something I've never done before in my life.

-You're not going to show us how to check it, are you?

-No.

But I was... I was... I didn't really know what to expect.

Getting naked, especially in the kitchen, at work.

I was in the shower in the morning

and I thought, "I'll make myself look good, have a shave."

-Have a shave? You shaved all over?

-So I was like that and I went...

Boyband moment. LAUGHTER

I did my nips!

You did your nips!

Well, you know. I need a knife.

LAUGHTER Yeah. But erm...

So is it sore? If I do that?

Watch my poppy!

There you go, right. Chillies gone in.

So, chilli, we've got the chopped-up coconut, some lime juice in here,

some lime zest, and the idea is we're going to make a paste.

Can you do that and add the rest of this lime, please?

-Yeah, throw the lime in.

-Thank you. Let's talk about chicken.

This is a free-range chicken. I recommend that, or at least a farm assured.

All you do is make sure you open up the legs, get your fingers in,

and I'm going to turn this round after I get this started,

and all we do is, we're going to open it up across the top of the crown.

When I say the crown - that's the two breasts of the meat.

We're creating a pocket... If I go like this...

And as you can see, there you have it, OK?

So that's going to be our little flavour pocket.

The legs have a lot of flavour in chicken, so I'm just going to

make a couple of score marks on the thighs, both sides.

OK? Get that out of the way.

Right, how are we looking?

-Looking good.

-Coriander in there?

-It's in there, Chef.

So you used the stalks because it's got fantastic flavour.

-I'm going to get a spoon. That's looking great.

-Looking good.

OK, cool. Brilliant stuff. In the meantime, can you get on with...

-There you go.

-Calm down.

There you go. Go on, next.

-Can you do a bit of garlic for me?

-Garlic, on the way.

-Now, watch.

Here's our little pocket.

And you just add this and then you just give it a little...

Ooh, yeah, know what I mean? LAUGHTER

No, I don't know what you mean, but anyway!

Feel it. Feel it. Love it!

But that's flavour and it's going to cook through the breast,

help keep it moist in the legs. In the leg department.

Give it a little stuff, like this.

A little pat on the bits that you've scored.

-So the idea is you're putting the stuffing inside the skin.

-Yes.

And as it cooks, the flavour will come through.

In the meantime, get myself a baking tray.

I've got one remaining lime left.

I'm going to create what we call a trivet. It's nothing rocket science.

It's just a little resting platform for the bird to sit on.

The idea is, any juices that come out of this, mixes with the lime juice,

and as you baste it in the second part of the cookery,

it adds a limey zing to it.

I know there's lime in there, but you really want to get that

coriander and lime and that chilli thing going on.

-Elaine's looking well impressed with this!

-I'm taking it all in.

OK. Bit of oil over the top. Thank you, that's great.

-I'll move that.

-Thank you.

OK, a bit of tinfoil and then after this, as you can see,

James is taking away the board and the knife I used with the raw

meat, cos I'm going to wash my hands straightaway after this.

Cos James, you're going to bang that in the oven.

-Yeah. I've done everything else. Why not? I might as well do that.

-OK.

A bit of oil in the pan.

-Now, the whole idea of this is it's from your new book.

-Yes, it is.

It's all based on five ingredients.

Either as whole meals, or if not,

as the main bit for a meal that you add an accompaniment to.

-But it's your first solo book.

-It is. 100 recipes.

A year in the making. It's been out for a month.

I'm really proud of it.

It was a lot of work, and a big mixture of different cuisine.

Books are a huge amount of work.

OK. So over here,

this is what I'm serving my five ingredients with, with the chicken,

this is garlic, and if you notice, I don't want the pan ridiculously hot.

I want to bring it up, and to that, add a little bit of sugar.

You might think - why am I putting garlic with sugar?

Garlic, if you put it in raw, will taint...

Don't forget, keep sending our wooden spoons in.

I knew you'd go for that one!

-Who's this one from?

-The big stirrer.

It's from Maz Weller of Gillingham. There you go.

Cool. Up the Gills!

Right.

Now, we're just going to cook it out so the sugar starts to dissolve.

Grab the pak choi, Chinese cabbage if you want.

You could use regular cabbage for this, if you want to do it in chunks.

Can you pass me the stock, please? And also... Thank you.

-There you go.

-Yeah, that's cool.

A bit of fish sauce. James, can you do me a... Chefy term here... Ready?

-Yeah.

-Can you do me a cartouche, please?

-Ooh, a cartouche.

-Elaine, it's a round bit of paper, love.

LAUGHTER

-I just thought it sounded posh.

-A cartouche

is the Plymouth equivalent to a lid.

It's that! All right? Do you want a hole in the middle of it?

-That's the traditional way of doing it.

-Seeing as you're on a roll.

On the top. Now, this cooks in seconds.

You want firmness, you want bite.

Normally, you think, why are you covering stuff with green veg?

You don't do that. But we're only going to cook it very quickly.

-I've done it.

-Done that.

-I'm all over that. Fish sauce, that is.

-That's lovely seasoning, the saltiness.

-OK.

Over here, a pan of simmering water, some pre-done egg noodles.

What's the difference between that and putting a lid on it?

-The difference between THAT and putting a lid on it?

-Yeah.

Basically, I don't want it to stew and really lose that colour.

-And you've put this wonderful hole in the middle.

-Right.

-Thanks for that.

-That's all right.

-Cool. OK, now, here we go.

Noodles, I'm just putting the heat back into them.

Give them a little swizzle.

Then we're going to drain them off.

Like so.

I'm going to grab this pan, use this.

-I've got some chopped spring onion, chopped coriander, sesame seeds.

-Ooh!

-Did you hear that?

-Heaven!

-Do you like that?

Will you calm that down? I don't want that.

-Sesame oil, this is.

-That'd be six ingredients, if he did that.

LAUGHTER

Now, we're getting to that point...

I'm just going to give this all a good mix-up, tidy up a bit.

You'll be getting to the point of Football Focus

if you don't hurry up!

-There you go.

-Obviously, at home, use a pair of tongs.

I've got asbestos fingers cos I cook.

So we're just going to grab that,

a little bit more of the greenery on there as well.

-Chicken.

-Thank you, Chef.

OK, clean knife, clean board. Check out that chicken.

-That's what I'm talking about.

-Looking good.

-Very good.

-Tasty.

-I'm just going to cut a bit of this off.

Do you want to put one on the bottom?

You see how that's cooked? And some of the juice, please. Fantastic.

Now, this is wonderfully moist as well because it's been cooked for...

-It only takes around about an hour.

-Whoa!

-First part of the cooking...

Don't worry! It's fine!

LAUGHTER

Wouldn't happen with a lid, you see?

LAUGHTER

-Don't worry. Nobody noticed, James. It's fine. Go on.

-Anyway, moving on!

LAUGHTER

-So, with the chicken, get the stuffing over the top.

-On top?

Yeah, one on top and some of the juice from it as well, please.

And that's the stuffing I'm just scraping on.

I've got a few bits of additional coriander here.

-A little sprinkling over the top.

-Remind us what that is again.

That's my Thai-style chicken, coriander in there, chilli

and everything else, with some sesame noodles and some garlic pak choi.

Oh, yes!

Without the cartouche, if you're doing it at home. Check that out.

There you go. Well, dive in.

-Have a seat over there.

-Thank you.

-Look at this! Does that look like heaven, or what?

-What?

-That picture, or that?

-LAUGHTER

I was going to say, if that looks like heaven

-you need to get out more!

-LAUGHTER

This looks like heaven to me!

You like all those oriental flavours.

Pheasant would be great with that.

-Pheasant would be wonderful. Guinea fowl.

-Yeah.

-It'd work with it as well. And tweak it, play around with the recipe.

-Heaven!

Now, if you're cooking pork today, then stay tuned for my method for the perfect crackling.

But first, here's Rick Stein.

'I'd wanted to go to Cromer,

'famous for its small meat-filled crabs, for ages.

'And leaving the town on Richard Davies' boat at dawn

'in the summer was the start of a completely memorable experience.'

There's the old sun now, coming up!

'Here's a fishery that really works.

'There are so many other depressing scenarios of overfishing and

'depleting stocks, but here there's only 14 boats,

'and everyone knows each other and no-one takes more than they need.

'But, of course, it is helped by the fact that the crabs

'are unusually prolific, and live on a chalky shelf rich in food.

'I asked Richard what makes them so special.'

Shallow waters, and it's good feeding.

-You can see that with all the youngsters.

-Yeah.

-Never seen so many crabs.

-Never seen so many.

The younger generation are all here eating

so there must be good ground feeding.

And it's like a submarine -

the deeper you go, you have to have more water in your body

to counteract with the weight of the water on top of you.

So if you're in shallow waters, the crabs will be full of meat.

-If they're deep waters, they're full of water.

-Really?

-Yeah.

I think so!

-Sounds plausible!

-Sounds good, doesn't it?

-Yeah.

CHALKY BARKS

Anything out of the sea, I eat. Anything.

-What about things like oysters? Do you like that?

-Lovely. Beautiful.

I don't want them messed about, I like them raw

-with a nice bit of cooked sampher.

-Sampher?

-Is that what we call samphire?

-Yeah... Here you go again!

I can't help it if I talk proper and you don't!

Well, you seem quite a happy sort of bloke, Richard.

What do you think about the job you're doing, fishing generally?

You say that, the crew won't think that nor a lot of people who know me!

When things are going right I'm like everyone else, it's lovely.

This job, I love. I really love it.

But when it's blowing hard it's a pain in the butt, and I hate it.

But I don't know anything else. Er...

I didn't want to do anything else.

When I was at school I wanted to be a farmer

but Father wouldn't let me go there.

Then I realised I had hay fever and you don't get it out here.

Yeah, I do love it.

'The sea, as we all know, is a big free-for-all,

'and that's the main problem with conserving stocks.

'Here, it seems, there is a sense of ownership,

'much more like the coastal waters of Japan

'where ownership of the sea by fishing cooperatives is common.

'Richard describes the fishing off Cromer

'as a natural form of fish farming.

'And here's the result of it.

'Lovely plump Cromer crabs heavy for their size.

'Now, we know some towns smell nice.

'Burton smells of beer, Cognac smells of...cognac!

'Well, to me, Cromer has the agreeable smell of crabs boiling in sea water,

'which draws you through its narrow lanes to the source.

'Richard's girls get all the meat out of the crab by hand,

'which is the best. Mechanical compressed air devices

'which blast the meat from the shell

'don't quite deliver the same sweet, firm texture.'

Well, this is baked crab with cheese.

But actually it's not just any old cheese, it's Berkswell cheese

which comes from near Coventry and it's made out of ewe's milk

and it's really hard and ideal for grating.

I mean, it's as good as Parmesan really.

This dish we used to have on in the restaurant for the first ten years

we were open. But we gave it up because it wasn't complicated enough.

All it basically is, is crab and cheese.

Well, there's a bit more to it than that.

It needs a little bit of flavouring.

So you take a bowl, add some melted butter,

then you add some lemon juice, about half a lemon.

And, well, about half a teaspoon of English mustard.

Then some cayenne pepper just to give it a bit of sharpness,

and some nutmeg, about three or four rasps of nutmeg. Gives it

a good sort of potted shrimp sort of flavour.

You mix all that together,

and the point of mixing all the flavour ingredients

before you put in the crab is I don't want to break up the crab much.

You think of those girls in Cromer, and these are Cromer crabs,

that were picking that crab out -

I want to do justice to what they were doing.

Do you know, I timed one of them doing a crab.

It took two and a half minutes to do a whole crab.

If YOU can do a crab in half an hour, I'd be surprised.

I couldn't do it much quicker. Two and a half minutes.

To watch them work and the way the crab comes out

in lovely big lumps, that's real skill.

To them it's just a job, but watching them work, to me, is a total delight.

Anyway, there's the crab in the bowl, nice big lumps.

You've mixed all the flavour ingredients together,

then you use a big spoon and you've got a big bowl, so you can just

fold the ingredients gently over into the crab and not break it up.

Then you just take big spoonfuls of the crab and fill the crab shells.

That's what's so great about Cromer crabs,

they just make a nice portion for one.

It's very obliging of those crabs.

So about two or three big spoonfuls in there,

just tamp it down a little bit,

and then finish with some breadcrumbs and this grated Berkswell cheese,

which is sharp, not too sharp, a bit like Parmesan but so interesting.

Then into an oven for about ten minutes, and out.

And you eat it just with a couple of squeezes of lemon juice

and a glass of English cider.

And there's no better drink on a sunny day than English cider,

especially with something like Rick's baked crab dish.

It looked fantastic. You can also use it to make great sauces.

I've got a really simple one to show you right now which is

great for Sunday lunch tomorrow. It's a slow roast pork belly.

I'm going to do that with a nice cider and apple sauce to go with it.

So, we've got some Bramley apples of course,

they're cooking apples which you always use in the old apple sauce.

We're going to chop these up, and then into decent sized chunks,

that's the key to this really, decent sized pieces.

-Remove the core out. I can see you looking.

-Yeah, I am. I'm interested.

And then, literally, we just throw it all in.

It's really simple, this, to make apple sauce.

I still don't know what people buy it. It's just so easy.

Apples, sugar, touch of butter, not too much sugar,

and then either a liquid,

you can just use it on its own with water, or I'm using some cider.

But you can actually use perry which, of course,

is made in a similar sort of way but with pears, which is also good.

Very, very English.

And we've got such good pork available in the UK.

So in goes some sugar, a tiny bit of water, there you go.

A little knob of butter and then in we go with some cider. That's it.

Lid on. Turn it right down,

that's apple sauce in about three or four minutes.

Nice and easy as that. We've got pork belly here.

I'm just going to quickly show you that.

To get really good fat on pork belly you need one of these - a Stanley knife.

Be very, very careful when you do this, it's always good to get your butcher to do this.

Cos when I was cooking when I was a young kid,

I had a go at this and decided that I wanted to turn my little toy car

into a cabriolet car, and nearly cut my finger off.

Which wasn't very good. So you literally score the top like that

so it creates these decent pockets to which we can add some salt.

This is where we use the table salt, and we rub it all in there

over the top, right in those cracks. There we go.

James, is it important to take it out

-and let it sort of air-dry for a bit first as well?

-Yeah, I think it is.

There's a method of...when you whack it in the oven that I'm going

to show you now, where you literally blast it in the oven.

Bit of sage, bit of lemon, few wedges

and then we're going to roll it all up and tie it.

-How many people will that feed?

-This?

-Yeah.

-Me, probably!

But if you're doing this at home, about four to six.

Yeah, that.

Anyway, we roll it all up and then we just tie it.

I'm going to show you how to cook it a little bit later on.

-I love the lemon inside.

-How do we get to being...

They're Amalfi lemons.

How do we get to being a pop star from studying at college

or at school - you were doing you're A-levels at the time, weren't you?

-You were in a band.

-That's right, yeah.

I started singing in a band because I thought it would be something

good to tell my grandkids I'd done at some point.

Everybody's supposed to have been in a band once.

Was it just a bit of fun, or was it a serious thing?

Well, as soon as we started doing it I thought, actually

I think this is what I've been looking for.

Up until that point, I'd had a few ideas about what I wanted to do but I wasn't quite sure.

And everything kind of came together when I was singing on stage.

-So, yeah, I felt like, ah, I've found my home.

-It was quite quick for you?

Only 17 years old, about eight gigs and then a record deal.

I was 16. Every time we did a gig... We were very lucky. It's different.

Just good timing, I guess.

But every time we did another show we had another record company come down and offer us a deal.

Once one jumps they all sort of go, oh, that might be something we want a piece of.

But then, like most sort of college-y bands, it all disappeared

-and then you made a huge success when you went solo, really.

-Yeah, that's right.

My first band, Theaudience, we did sign a record deal, did an album

then we all split up, it was very dramatic and a little bit Spinal Tap.

And then, yeah, I thought, what am I going to do now?

And then luckily, the next summer I recorded a dance track

and that was Groovejet and it went on to be an international number one!

-What was it? This is Love?

-If This Ain't Love.

-If This Ain't Love.

But it was massive not just in the UK but throughout Europe,

it was huge.

I think it was number one in nine countries or something, which was

-really exciting.

-For your first one. So how do you follow that up? How...

-It must be, panic sets in just thinking how am I going to do another?

-Not really.

I think at the time I was aware it was quite special

and not everybody gets to have that.

I just kind of went on and started making an album

and fortunately that did all right too.

I didn't expect that I'd necessarily go on to have lots of success

-just because you had one.

-But this is your fourth album now.

-It is.

-It's coming out, what, second of August?

-That's right.

-Have you got it in your diary?

-I've got it in my diary, yeah.

What about the single because that's out now?

Yeah, a song called Bittersweet, which I've done with some guys

called the Freemasons, who are very talented dance DJs who'd also

like to be on a chef's table.

I saw them on Tuesday night and they said they were most excited

I was coming on here!

So, if you ever have space for James and Russell, they'd be happy to join you.

But you're a bit of a DJ yourself, aren't you?

I do a bit of DJing with my husband, yeah. For fun, really.

But we ran a club night in Soho in London for about a year and a half.

It's just fun. You get to play songs you love really loud.

You took a break because of the kids as well. Are you going to tour?

-Is that something you'd like to do in the future?

-Definitely.

In the autumn I'll tour.

At the moment it's yet to be confirmed but it will be very soon.

I guess if people check my website or something

they can find out about that when it's all sorted.

Yeah, I can't wait to do that. The live stuff's lots of fun.

Right, I'll just briefly recap what I've just done.

The pork's gone in the oven. This is key to it. You blast it.

It's a really hot oven, about 250.

As hot as the oven will go at home, as hot as it'll go.

Blast it for literally half an hour, take it out,

turn the heat right down to about...

They're 300 because they're Fahrenheit, about 150 Centigrade.

-Then you slowly roast it for three hours.

-Three hours.

And you end up with this little fellow we've got here.

-That looks beautiful.

-This has been roasted for three hours.

And we lift that out and it should, basically, just melt in the mouth.

We're going to take that fat, not losing any of it of course,

a little bit of that over the top.

Then I'll drain this out because I'm going to make a little sauce out of this as well.

I know, because we spoke at the top of the show,

not only are you a foodie but you do eat out a lot and mark restaurants.

You want to be a little restaurant critic.

What's the criteria with restaurants?

I just get frustrated that in this country there are things that

restaurants put on their menus that they can't actually cook.

If you've put it on your menu you should be able to cook it.

-I'm panicking now! Yeah, yeah.

-So, I get...

I think there should be a penalty system for restaurants

that can't cook what they say can they can cook.

If you're going to charge money for it, it should be half decent.

Absolutely. So should a spatula be half decent as well!

Try not to use a plastic spatula on a gas stove.

-Anyway, there's that one.

-Is that for me? Thank you.

Then I'll use a little bit of that. So we've got our mash potato.

Apple sauce on the way.

My liquid out of here - you can put a little bit of cider if you wanted.

-We're just going to pile that in there.

-What's that in there?

-Loads of butter and...

-This is butter and cream.

I learned the best way to make mash potato was from a chef

who taught me that it should be equal quantities of fat,

ie. butter and cream to potato.

-Yeah!

-A nice healthy little dish.

Pretty serious mash potato, but we've got butter and cream in there

and then the apple sauce,

which should be quite chunky, which that is.

We're going to lift this out.

So, literally, the apples just, actually,

will go to a puree which they are. They can sit on the side there.

Like that.

But do you get time to cook much of this with the kids

and stuff like that, and music and everything else?

I sort of make time, really.

I find cooking really soothing

so even if I get in from work late I'm still more likely to cook

something because, I think, by the time you've ordered a takeaway

or whatever, it's usually about the same time anyway.

-I just enjoy the process.

-There we go.

I'm just going to take the string off.

Don't forget, that's got the sage in there and the lemon.

-And the lemon all absorbs anyway.

-It's half an hour at 250...

-Half an hour at 250.

-..and then three hours at 180?

-Then three hours at 150, somewhere like that.

-150. OK.

Then you lift this out, you see.

And then you end up with that crackling which we've got.

And then that liquor, that sauce, we can then just grab this.

This is basically a little bit of reduced stock that's gone in there.

Chicken stock. Reduced juices from the pan.

And that is my roast pork belly with mash...

-Looks gorgeous.

-..and cider and apple sauce to go with it.

-OK.

-I'm going to tuck in.

-I don't think you'll get all that crackling.

The crackling is really special, actually. That's phenomenal.

-So, will that be done pretty much by that first bit of cooking?

-Yeah.

You blast it and then the idea is, to cook that pork belly

and keep it nice and soft, you slowly roast it in the oven.

-This looks quite hot.

-It will be hot.

-OK.

There might be some blowing involved.

BLOWING

Thank you.

I don't know if that will reach here but I appreciate the thought.

Just nod.

There you go.

Now, Michel Roux Jr loves cooking classic recipes like these pancakes.

They don't get much more classic than a veal blanquette.

Have a look at this and then have a go yourself.

Welcome to the show, it's great to have you on the show.

-We've had your uncle on quite a few times.

-Yes.

-What are you cooking for us today then?

-Blanquette de veau.

A real classic French dish.

-You've trained in the classics, you know what it is.

-Blanquette de veau.

Veal is something we should be eating a lot more of.

I know in France they're hugely enthusiastic about it

but over in the UK, still... Wrong messages, I think.

It's a crying shame because the vast majority of the calves born in this country

get killed at birth and go to dog food or pet food, which is a shame.

-It's a waste in my view.

-Exactly.

So, what cut of meat have we got here then?

This is the breast of veal. The tastiest part.

It is fatty but it's flavoursome.

It's been taken off the bone and you can cook this dish on the bone.

I need to cut it up into chunks but if I go through the ingredients.

You've got a leek, we need the white part, carrot,

an onion studded with cloves, couple of cloves there,

garnished with button mushrooms and button onions.

The flavour here is a bouquet garni which is classic thyme,

-bay leaf and parsley.

-Yeah.

-If you can get that done.

And I need also a classic pilaf rice.

We've got onions, chicken stock, a bit of butter

and I'll get on with that and do some rice in a minute.

There you go. So, the inspiration for this?

-You say this is your mother used to cook you this?

-Absolutely.

This is French comfort food at its best.

It's very, very simple, simple presentation

and fairly simple to cook as well.

It is a very basic stew but full of flavour.

Anyway, we've got the veal. You're just going to cut that into chunks.

There are a couple of stages to this,

it's not just throwing it in together.

-Now, tell us about the restaurant - Le Gavroche. 42 years.

-42 years.

42 years!

1967, my father and uncle opened Le Gavroche in Lower Sloane Street

and I took over in 1991.

And you grew up there in the kitchens and everything else?

-You always wanted to be a chef?

-Yes.

I mean, I was almost born in a kitchen, and that's truth.

My mother went into labour whilst helping my father cook.

For me, it was only a natural thing to do, to be a chef.

And your daughter, hasn't she just started college in France?

That's right. My daughter, Emily, has just started

at the Paul Bocuse school in Lyon.

-So no pressure there then, is there really?

-Gosh, yeah.

So, here we've got the veal, gets cut into quite big chunks,

covered with cold water.

-Just water? No stock in there?

-No stock. Water.

-OK.

A little pinch of salt, and give it a little stir because it's hot already.

We'll bring this up to a boil quickly

and then turn it down very, very slowly, a gentle, gentle simmer.

It's all about slow cooking

and getting the meat tender by slow cooking.

After half an hour, approximately half an hour, on a gentle simmer,

you get to this stage here, this pan here.

-The stock is crystal clear because it hasn't boiled.

-Right.

We then put these lovely vegetables in to flavour it even more.

That's the bouquet garni gone in there as well.

The bouquet garni as well.

Now, I know another thing you're passionate about is

-the Roux Scholarship. I'm going to be working with you next year.

-Yes.

Your uncle phoned me and said would I like to be on it

and it was literally everything in the diary just cancelled.

For chefs' terms it really is the top of the list.

It was the competition to win when you were a young aspiring cook.

The Roux Scholarship.

-The Roux Scholarship has been going on now for 25 years.

-Yeah.

It's very dear to our hearts.

As a family we've always insisted on,

or tried to help youngsters achieve their goals.

And part of that, obviously, is the Roux Scholarship where we help

them to work in Michelin-starred restaurants or achieve their goals.

You need it as well because your restaurant empire is growing

-and growing and growing.

-It is growing slightly.

The family doesn't stop, do they?

My father's opening restaurants all over the place

and I'm actually opening a new restaurant in January/February

called Roux on Parliament Square, which is very exciting.

-Right opposite Big Ben.

-If you weren't busy enough! Right...

-So here we've got... If we jump back here, sorry.

-There you go.

We have, you've got the pilaf rice on,

a classic pilaf rice with the chopped onions sweated down and the...

-The stock going in.

-The stock going in the rice.

This is the liquor from what we've got there.

Here we've got the end product which I've drained, removed the vegetables.

And as you can see, it's really, really soft and very,

very tender, and the cooking liquor.

The cooking liquor we put into a hot pan,

and I'll put that up full blast to reduce down.

We put into that the button onions and the button mushrooms.

They'll cook in no time.

Talking of masterclasses that we've got on here,

MasterChef: The Professionals.

-You're coming to the end of it.

-Finals week, yes.

How's it going?

It's been exciting, it's been tough for the contestants,

very, very tough.

But that's what it's all about.

It is the professionals and it should be tough.

You're building up, the challenges are getting tougher and tougher.

Yes. I've got them cooking at Stamford Bridge for a bunch of celebrities.

We know what celebrities are like.

They're pretty pernickety and difficult at the best of times.

-Look at Jo over there!

-Oh, you're so right.

-Jo wants a burger!

Their idea of fancy food!

That's tough for them.

Then I've got them cooking pastries for my uncle as well, so it's tough.

And the crowning, the grand finale, is when they're cooking for

30 Michelin-starred chefs and Michelin inspectors.

-That's going to be the tough one.

-That is very, very tough.

And will we see them...? You're doing MasterChef Live, aren't you

if people want to venture out and see you.

Are you cooking live at these events?

I will be cooking live and we've also got, erm...

..something called the Invention Test where we give people a basket

of mystery ingredients and get them to cook for us and for Monica, my sous-chef.

-You know Monica, she's quite fearsome.

-She's pretty tough.

-She's tough. She is tough.

-Right, what have we got in there then?

Just remind everybody.

So, we've got the button onions and the button mushrooms here

cooking down with some double cream and a stock that's reduced.

Here we have, what's called in French, a liaison, which is egg yolk

and creme fraiche.

-I put creme fraiche in to give a little bit of acidity.

-Right.

The egg yolk is there to thicken the sauce.

Classically, you could use flour in this sauce

but I shy away from the flour-based sauce and use the egg to thicken.

If I bring that over here...

-There you go.

-That's lovely.

The idea is, don't boil it at this stage.

Once you've got the egg yolk in, do not boil.

So you've just taken the veal now.

Veal back in there just to warm up again. It's still very warm.

And then the egg yolk goes in there with the cream.

That should thicken up like a custard.

-Over the 40-odd years of Le Gavroche...

-Where's my spoon gone?

..have people's tastes changed even at that level?

At the Michelin star level. Have things got simpler?

I think it may have got simpler, maybe lighter

but the best seller at Le Gavroche at the moment

is still the cheese souffle which is cooked on double cream.

-And it's been on for how many years?

-42 years.

So, you know, that is...

It is the beauty of Le Gavroche because we have modern dishes

and we have classic dishes like the souffle.

-Right, this is the nice pilaf.

-Pilaf rice.

This particular dish, blanquette de veau, I think works well because

it's a creamy sauce, and creamy sauces need starch like rice

or boiled potato, or even pasta will work well.

What I love about these dishes is the simplicity of it.

You can go to a cafe and have this type of stuff.

It's dead simple but I used to cook this for President Mitterrand.

It was one of his favourite dishes when I was working at the Elysee Palace.

That was doing your National Service?

That was doing my National Service. Yes, I am French and English. I've dual nationality.

-A lot of people just put parsley in there, but just as it is?

-No, no.

As it is. It doesn't need embellishment.

It doesn't need make-up.

This is a beautiful dish that tastes great, and it's simple.

Ideally you would have it in a big bowl and dunk bread in there as well.

-Remind us what that is again.

-There we go.

-Blanquette de veau with pilaf. There we go.

-Blanquette de veau.

It smells absolutely delicious. Over here, have a seat.

-There you go.

-Jo is pulling a face.

-Come on, Jo.

-I'm not pulling a face.

-You'll like this one. It's well done.

-I've never had veal before.

-Haven't you?

-No.

-Just think of it as a baby cow.

-All right, then.

-I'll do my best.

-It's the cut of meat for this, isn't it, really?

-Yes. It's full of flavour.

-What do you reckon?

-It's really good. Really underrated, veal.

-Like an old shoe.

-An old shoe!

-It's lovely.

Maybe Jo Brand would prefer a little bit of bacon instead.

So here's Lorraine Pascale with some inspirational ideas.

When I come to Paris

and I think of French bread I immediately think baguettes.

But of course there are so many other wonderful French breads

and luckily a boulangerie on every corner.

Wow. All of these beautiful breads.

You've got baguettes here,

little ones there, this beautiful seeded plait, there is a big round loaf.

There is a traditional one from Lyon called a pain courant.

There's bread with nuts and raisins, bread with olives,

pain viennois there, which is a milk bread, and the fougasse.

And I love the rye bread, the croissant,

and I think I'm going to have the fougasse.

Beautiful. Really delicious.

The fougasse

is a traditional rustic French loaf,

and I'm going to make mine with chorizo and thyme.

500g of strong white bread flour.

One packet of yeast. Fast action dried as usual.

Two teaspoons of salt. Essential for the flavour.

And then 300mls of water.

Give it a really good stir.

We want to make sure that all the water and flour is combined.

Put your hand in, really get all those dry bits from underneath.

So that's on to the mixer for five minutes.

If you want to do it by hand it will probably take about ten minutes.

To see that it's kneaded properly just fold it back on itself.

Take a floured finger and prod it

and it will go back pretty much all the way.

So that's ready.

We need lots of flour down.

And, as I said, I'm going to put lovely thyme in this.

You can use some chopped rosemary.

So you get it all incorporated,

do that a few times. Then we've got this chorizo.

It's a Spanish sausage, and this is cured so it's quite firm.

It's got that amazing smell of paprika and garlic.

I'll put 25g of the chorizo inside the dough, and then I'll

leave the other 25 to sprinkle over the top before it goes in the oven.

Fold it over again on itself so it's all incorporated. Turn it over.

Shape it into a ball.

Fougasse is a fern-shaped bread,

so I'm going to get it into that shape. I like to use a rolling pin.

It makes things a bit easier.

And if it's getting really, really stretchy, just keep going.

Just be firm with it.

Just think of those big leaves, those big tropical leaves

that look like that. Cut it down the centre.

And then three slashes on each side.

So, really stretch out the slits.

Because when you leave it to rise, it will double in size

and the slits might close up a bit and you may lose that lovely shape.

So, onto the baking tray.

Just slide it straight on.

I was prefer to use clingfilm to cover my bread

when I leave it to rise.

And loads of oil on it so the cling doesn't stick.

Perfect. Over the top.

OK, that's it. I'm going to leave it to rise.

Oh, cool.

Wow, look at that!

I left it for 30 minutes and it's practically doubled in size.

That's exactly what you want.

I always leave mine to rise by a warmed oven.

So, I need to brush this with milk.

This will give it a lovely soft crust when it comes out of the oven.

And then the extra chorizo.

I love doing this because you get those extra crunchy bits

when it comes out of the oven.

OK. Right, ice cubes. I always put ice cubes in...

..the bottom of the oven. It will create a lovely steamy environment.

This will make sure that the bread rises before the crust sets,

so you get a lovely big puffy rise.

And I'm going to bake it for about 30 to 35 minutes at 200 degrees.

So, once it's baked, I hang it up to cool. Just like they do in France.

I love that.

Mmm!

So, my friend has requested my honeycomb recipe.

I'm just going to send it to her now.

I know that honeycomb isn't strictly baking,

but it does add a lot of oomph to lots of baked goods.

Anyway, more of that in a minute. Let me show you how I make it.

Honeycomb is really easy.

Just put 80g of butter in a pan.

Throw in 160g of caster sugar with 80g of golden syrup

and then heat it gently.

Once the sugar has nicely dissolved, turn up the heat and boil it rapidly.

But don't stir it or it will go into clumps.

And keep it boiling for a good five minutes

until the mixture goes wonderful, golden honeycomb colour.

Now the exciting bit.

Add two teaspoons of bicarb of soda.

And before your very eyes,

it will just foam up into this wonderful spongy honeycomb.

And then pour it out of the pan. And it will set.

Once it's cooled, just break it up into shards. And that's it.

So how does honeycomb play its part in baking?

Well, I use it in so many recipes to ramp them up.

I scatter it over brownies before they go into the oven

and it kind of melts into these golden pools on top.

Or I put shards of it into softly whipped cream or mascarpone,

before piling it into a tart case and topping it with fruit.

And it is totally delicious blitzed to a dust and then sprinkled

over the buttercream in a cake, in the middle and of course on top.

And that's honeycomb. Very versatile and very tasty.

So, when people find out that I'm a baker,

they often want to discuss their cake issues with me.

My cake is too dry, my cake won't rise, my cake sinks in the middle.

So, baking cakes can go wrong. But it's quite easy to get it right.

So these are my baking rules.

This is chefy, but I can't advise enough

that it's best that you get

everything ready before you start to cook.

Weigh and measure everything accurately.

Small mistakes can make a huge difference.

And don't under- or over-mix. The recipe should guide you.

It's vital to use the correct size tin,

and fill the cake pan no more than half full to allow it to rise.

And don't forget to preheat the oven,

because when your batter is made, it needs to go into the oven pronto.

And bake it in the middle of the oven,

because the top's too hot and the bottom's too cold.

Then resist, if you can, opening the oven

during the first two-thirds of the cooking process.

Check it's done by inserting a skewer.

If it comes out clean, it's cooked.

So, those are my cake rules.

Now for the big one. A celebration cake.

A chef friend of mine jokes that the three scariest words

in the baking dictionary are "three-tiered cake".

But I've made cakes for weddings, christenings, birthdays,

and really it's not that difficult.

Soon I'll be revealing all by baking a beautiful red velvet cake.

But first, a quick shopping trip.

Right, I just need a few things.

For an incredible short cut to totally professional results,

ready-made icing in white and red.

Sturdy boards to build the towering cake on.

And dowelling rods for a bit of culinary DIY.

Right, must dash. I've got cakes to bake.

I've done the six-inch and I've done the 12-inch.

And I'm going to start on the nine-inch.

And let me show you how easy it is.

One of the first questions I always ask myself

when making a celebration cake is what to put inside.

You know, I always use vanilla or chocolate.

But this time I fancy doing something a bit different.

So I'm making a red velvet cake.

And it's shockingly red.

I'm going to start off with 350g of butter and sugar.

And I'll give that a nice beat.

So, now I need three eggs.

And I'll give that a beat.

And half the flour.

People are so afraid of making cakes.

They're worried that the cake won't rise

or it will collapse in the middle.

But if you use my method of adding the eggs and flour in two lots,

you'll get a foolproof cake every time.

That's half a teaspoon of vanilla extract.

A nice pinch of salt.

And the rest of the flour.

15g of baking powder. I'm going to need 50g of cocoa powder.

And then give it a good mix.

OK. I'm happy with that.

So, now to make it red.

I need 50ml of this red food colouring.

And then on goes the mixer again. Give it another good mix.

Look at that, it's such a beautiful colour.

Gorgeous, rich red.

OK, I'm happy with that.

Right, into the tin, I've lined a tin here with baking parchment.

Look at that colour!

And it's quite a liquid mixture,

so don't worry about levelling it too much.

Just make sure you get all of it in the bowl.

And this needs to go into the oven

for an hour and 15 minutes at 180 degrees.

I've made a whole lot of buttercream for all three cakes

and this is what's left for the middle cake.

Now, let me tell you how I made it.

Put 700g of softened butter

and 1.8 kilos of icing sugar into the mixer.

And cream them together until they are light and fluffy.

Then add 200g of cream cheese,

a few drops of vanilla extract, and that's it.

Once the cake is ready, leave it to cool for five minutes in the tin.

If you see, the bottom is much flatter than the top,

so I'm going to use the bottom as the top.

A big dollop of buttercream...

to stick it down.

There we are. And first, I need to cut the cake in half.

So I take a serrated knife.

Keep moving the cake around. Like that.

It doesn't have to be absolutely perfect.

Take off that layer.

Look at that gorgeous colour. Love it!

And now a big blob of buttercream again in the middle.

Make sure the buttercream is lovely and soft.

Don't keep it in the fridge,

take it out maybe half an hour or so before you use it.

I'll put the top layer on.

There. Lovely.

And then I like to put a big dollop on top.

And then just smooth it around.

OK, and another dollop for the sides.

Just hold the palette knife vertical.

I do find this bizarrely relaxing.

OK, so this is going to go into the fridge to get nice and hard.

And then I'll do that one more time

and it will be ready for the sugar paste.

So I've got this sugar paste.

Sugar paste is a kind of covering for cakes.

You can get it in all the supermarkets.

And I'm going to knead it for a bit, soften it up.

And then roll it out.

Just keep going, try and make it as circular as possible.

Make it easier.

There. That's what I want.

So, this has had two layers of buttercream.

And it's given it a nice structure to put the sugar paste on top.

Fold it over and then just lay the sugar paste over the top...

..of the cake.

And then just use your hands to get it in.

I always use the top of my hand, like a tool almost,

to just go around the top

and give a lovely smooth finish.

I'll just push it in there.

Got to get it really fitted to the sides of the cake.

And then my palette knife.

Cut all the way around, just cut the excess off.

All the way round, like that.

Get rid of that bit.

And then, these little cake smoothers.

Just rub them in icing sugar.

And then all the way around again to give a really professional finish.

There.

Totally transformed the cake.

So, more sugar paste.

You can get it in different colours.

I'm rolling it out a little bit thinner than last time.

People spend hours and hours making these sugar flowers,

but you don't have to do that.

You can use cutters.

You get them in different shapes -

dolls, teddy bears and all sorts.

And then stick them on. I use edible glue.

You know, these simple dots just totally transform the cake.

And when you're using sugar paste,

it does take a couple of goes to get it right.

But if you do make mistakes, you can cover them up with the dots.

OK. I am very happy with that.

Right, so I've got all the cakes in the back.

I'm off to my friend Myles's house and he's a brilliant photographer.

I'm going to put it together there

and he's going to take a picture of the cake.

Now, I know it sounds really obvious,

but when you are making three-tiered cakes,

it's really important to assemble the cake in situ.

I can't tell you how many stories I've heard of people

trying to transport these three-tiered cakes around

and then ending up with a mass of crumbs and icing.

-Hello.

-Good morning, how are you?

-Good. How are you doing?

-Good.

OK. Now, I'm going to pile two more cakes on top

and to stop them from sinking...

..I'm going to need these. They're dowelling rods.

So, just find the centre and then push it all the way down.

You see, it just stands proud by about two millimetres.

So I'll just put one here.

And just pop them in like that.

And now I'll get the next layer.

I'm going to pop this on top.

Lovely.

Here's the baby one.

And then on with the ribbon.

I like to fold it over so it's nice and pretty and even at the back.

Now, it's ready for its close-up.

Just come up a little bit.

That's looking really good.

It's standing up really nicely, we're getting the edges of the cake,

the contrast is nice.

Nice. Are you happy?

-Very.

-Done deal.

We're not cooking live in the studio today -

instead, we're showing you some highlights

from the Saturday Kitchen recipe archives.

Still to come on today's Best Bites...

Silvena Rowe is one tough cookie,

but how does she cope under pressure of the Omelette Challenge?

Find out later.

Daniel Galmiche's food is just perfect for the weekend -

this fillet of lamb with brick-leaf pastry,

with fresh artichokes and tomato confit,

is as delicious as it sounds.

Actor Robert Webb faces his food heaven or food hell -

will he get the fat T-bone steak

with roast tomato, butter and chips he desperately wanted,

or his dreaded food hell,

rice pudding with clotted cream and raspberry jam?

You can find out at the end of today's show.

If you're wondering why I've been layering up my pancakes with greaseproof paper,

not only will it keep the pancakes nice and grease-free,

but also, you can make these in advance

and freeze them in a pile like this, and when you want them,

you can just take a palette knife, pop it underneath,

pop them like that and then defrost them and use them when you want.

Now, here's Anthony Demetre

with one of my favourite ingredients - cod cheeks.

Take a look.

-Great to have you again on the show.

-Great to be here, James.

-Cooking - simple food.

-Very simple.

All...Relatively easy, a lot of it's done in one pan.

And all done in real time. What's the name of the dish?

Well, we've got cod cheeks with mussels, chickpeas and chorizo.

First thing you want me to do

-is peel and chop the old leeks...

-Yes, please, James.

I will get on with these...

-First thing I want to do is get these mussels on.

-Yeah.

Now, these have been picked, these mussels,

so they've had the little beard removed.

Yeah, really hot pan, if you can, splash of white wine in there.

Generally, you go to the supermarket now,

they're already prepared anyway,

so you don't need to take the beard off yourself, so...

-Right, next.

-Cod cheeks are just fabulous.

Talk about the cod cheeks, cos they are massively accessible in Europe,

but in the UK, not really much so.

They're getting there.

I mean, you find them in, uh, fish soups and fish casseroles,

and stews and things like that, but you rarely find them...

I mean, the fishmonger will get them now, but...

You know, cod and monkfish is rarely sold with the head on,

so the cheeks just go into convenience food.

But the cheeks are becoming fashionable.

They've got a little membrane on it that you need to take out.

Which I'm removing right how.

But they're absolutely delicious.

So they're going...

In we go with the carrots.

They're going straight into our pan, and the leeks...

You're going to cut those,

but they're quite a decent sort of size meat, aren't they,

these pieces of cod cheeks,

there's a decent amount of flesh on them.

Absolutely, and really succulent.

Really succulent, and it's a shame they're not used more.

OK, I want to get the sauce on, and the beauty about this dish,

James, is it doesn't need any stocks.

-There's not much mucky preparation.

-Yeah.

-And it's really, really quick.

-As you say, we're doing this in real time, so it's fabulous.

-Right.

So we've got a pan on there with our leeks and our carrots

and then you're going to fry off this...

-This is cooking chorizo in here.

-Yeah.

-There are two types of chorizo.

-Yeah.

There's the cooking one and there's the one that's been cured longer,

which you use in charcuterie and things like that.

-OK.

-OK, so the next stage, these mussels...

As you can see, they're ready.

That's taken...literally a couple of minutes.

Now, tell us about your restaurants, then,

because last time you were on, you'd just opened another one,

and then you were about to look for another one, your third one.

We are, we're opening one in Covent Garden.

-That's going to be opening in...September time.

-Yeah.

James, I want to give you those, you can burn your hands on those.

It's much bigger scale, isn't it?

Yeah, it's a bigger scale, it's...

I've always been interested by volume restaurants

and all-day dining, as well.

A splash of wine in there.

-A bit like you, Lawrence.

-All day.

-Big numbers.

-Yeah, breakfast, lunch...

-How many have you done today for breakfast?

We do about 300 on a Saturday in Borough Market, before 12.

-Chickpeas go on now.

-300 breakfasts.

Right, so, what I'm going to do is take a few of these mussels

for your garnish

and then take the meat out of some of these.

And the chorizo, all we're doing there...

What have you got in there? You've fried off that chorizo.

Yeah, fried the chorizo off.

We've got a bit of white wine in there.

The mussel juice is going to go in there, OK?

Reduce that right down.

-OK.

-All right.

And some of those mussels will go in there.

As well as doing the restaurant and everything else -

it's not as if you're busy enough -

you're doing the new series of the Great British Menu.

Don't tell us how you did. Is that coming out shortly?

-I think it's out next week, James.

-Is it?

-Yeah. That was fantastic.

A lot of pressure, doing a show like that.

Yeah, a lot of pressure.

Right, mussel juice, where's that mussel juice?

-CLARE BALDING:

-He's thrown it away.

-No, I haven't!

That's what I do, mess it up completely - no, it's gone.

"So sorry, I chucked it out."

We'll get all that.

-Splash of water in there.

-We did rehearse!

Very nice dish, very tasty.

We're going to put the cod cheeks in here, now.

OK, they've gone in.

Literally, they want - what, two or three minutes?

I think three minutes, James, about three minutes.

You want to keep them succulent, you don't want to dry them out.

Yeah. Right, there's the mussel, mate.

-OK, mussels in.

-There you go.

That's such an unusual technique, though,

liquidising the mussels like that.

Right, I can't find the lid, so here we go...

No, I'll get the lid.

-Oh, my word!

-Whoa!

LAUGHTER

Use a lid at home!

It's not on service, is it?

-Brilliant technique.

-Right. That's...

-Good job you brought another shirt with you!

-There you go.

BLENDER WHIRRS

-It's got a mind of its own, that thing.

-Right.

-Right, we're going to pass that off.

-Right.

-You want me to do the chorizo next?

-Yes, please, James.

Just slice that, we'll get that into that hot pan, there.

OK, put that on there.

-OK.

-There you go. So, you want some nice, thin slices.

This is the picante sort of one, isn't it? The spicy...

Yeah, there are two types, and this is the cooking one.

A splash of water in there.

Just going to fry that off. Put in some oil.

But you want the juice out of this chorizo as well, don't you?

-Absolutely, yeah.

-OK.

As you can see, that's not far away, now, that's almost cooked.

OK, you've got a little bit of lemon there

and you want to chop some herbs.

What herbs are you using for this one?

I'm using parsley and tarragon, and we don't want to be too precious about this,

we can use the stalk as well, so...not too much.

Anyone that hasn't been to your restaurant,

what's the philosophy behind it?

It's, like, this sort of food, bistro sort of cooking, innit?

Yeah, I mean, it's just great food at great prices, very informal.

We've done away with a lot of the formality and...

I hate the word "dumbed down", but really simplified everything.

-Right.

-In with some lemon juice.

You know, it's...not too dissimilar to what Lawrence is doing there.

We offer a plat du jour.

-Most of the wines are by the carafe.

-Yeah? Fantastic.

And it just makes the whole place so much more approachable.

-There you go. We've got our...

-Ready?

So the chickpeas have gone in as well, we missed them.

No, chickpeas have gone in. That's gone in with the veg.

And obviously, all the juice from the mussels, the white wine...

-And we're there.

-That's been in for three minutes, so we're about there.

Yeah, we are about there, actually. Yeah, beautiful.

-Happy with that?

-Yeah.

-Take that chorizo off.

Here we go.

We've got some mussels reserved here, just to put on the top,

but again, no stocks, no sauces, just very simple, with water...

Just a mess.

-LAUGHTER

-All over my worktop.

And your shirt.

Right, that's about it.

I mean, if you can get them, Lawrence, those cod cheeks...

-Fantastic.

-It's just an unusual sort of cut to use.

Nice eye of meat as well.

Yeah, you don't want too much shell on here, so just break the shell...

Three or four...

There you go, and you've got the chorizo over there.

A bit of the chorizo.

With some of that beautiful oil, as well.

So much flavour in there, as well.

-Yeah, we want all that.

-Chorizo's fantastic, isn't it?

-It is with mussels.

-Oh, it's delicious.

And it's...it's...

I mean, this dish is really - like James said earlier -

has a continental feel, a real Spanish feel to it.

-Looks delicious.

-A bit more lemon juice, and that's it.

Remind us what that is again.

That is cod cheeks with mussels, chorizo and chickpeas.

-Easy as that.

-Lovely.

I told you it was good, but there you go - you get to try this, now.

-Looks impressive.

-Over here, Anthony.

-Thank you very much, wow.

-Tell us what you think of that.

-Do I eat it with a spoon, or...?

-A spoon's probably best.

Yeah, a spoon and fork, really. I don't think we need a knife.

-Tried cod cheeks before?

-Never.

-It is, literally, a solid eye of meat, innit?

-Yeah.

And it's so succulent and...

In fishmongers,

you don't see the head of the monkfish or the cod.

So all the cheeks go elsewhere, but...

-They're just so succulent.

-Walk around any French market,

they've got them for next to nothing.

-You like that?

-Can't talk now...

Yeah, just nod. Happy with that one.

Now, no-one can doubt Silvena Rowe's confidence

when she cooks on Saturday Kitchen,

but how will she cope under pressure of the Omelette Challenge?

Let's find out how she did.

Right, let's get down to business - it's the Omelette Challenge.

Silvena, you were the quickest lady on our board,

but now Clare Smyth has just pipped you to the post by about a second.

Ah, three-Michelin-star Clare - what can I say? I can but try.

Mark, first time on the show, who would you like to beat?

I'll hedge my bets, I'll just go anything in the middle, and then...

Anything in the middle - that's a tall order, I have to say!

Let's put the clocks on the screens, please.

Remember, three-egg omelette, cooked as fast as you can - ready?

Three, two, one, go!

Have they been practising?

How many times have you practised this?

-Uh...

-You've done it a few times!

-You all right there, Silvena?

-I'm not, no.

LAUGHTER

I want it, badly!

-Oh!

-Oh! It's a draw!

-That was quick.

-Oh, this is not too bad.

It was your face when you did that!

I have to say, I shorten my life by possibly three months.

LAUGHTER

My heartbeat! Do you want to...?

I shorten mine by three months tasting this every week, I'm sure.

-Hm...

-It's pretty good.

-It's...

Hm.

Well, you saw me using a new technique.

-I didn't have time to look.

-No, him, him.

You did it in 24.92. You weren't quicker.

-Argh! Well, then...

-Mark.

Oh, dear.

Well, you must have been around that before me.

All that practice paid off. All those Jersey eggs.

24.12 - pretty respectable time.

You're just ahead of the person stood next to you.

There we go! Congratulations, there we go.

Here's something a little more down to earth

from the brilliant chef Daniel Galmiche.

-Welcome to the show, Daniel.

-James.

-Good to have you on the show.

-What are you cooking? This is something...

-Unusual.

This is something very unusual.

-Yeah.

-Tell us what it is.

Two fillet of lamb, OK?

In the middle, butter with some anchovies -

so anchovies replace the salt and bring back the flavour from the lamb,

which is really nice, some herbs,

-and wrapped in a "pate a bric", which is...

-Which is that,

which we'll get to in a minute.

-With artichokes - do you want me to get on with these artichokes?

-If you don't mind.

I'll show you how to prepare those artichokes,

people at home will want to know.

What about the lamb in particular?