Episode 31 Saturday Kitchen Best Bites

Good morning. There is a feast on Welcome to the show and we have

rummaged through the Saturday Kitchen back catalogue and pulled

out a number of dishes fit for the Queen on her jubilee weekend. We

have a chicken Saturday with peanut sauce for Amanda Burton at which

would grace any street party menu. It is gorgeous. Pork belly is a

great options for a celebratory lunch. With pickled turnip salad is

a delicious way of preparing it. Tanya Ramsay has some critics at

home, including Gordon Ramsay to cook for at home. It will have to

be seriously tasty to satisfy Gordon.

Paddy McGuinness faces food heaven or food health. Bourbon-glazed ribs

are his food heaven. With street parties everywhere, we

have a great strawberry gateau. You are in black today, and very

slimming. Just check these out. Who buys shoes like that? Sting rate.

It is the first time ever I have better shoes venue. Get on with it,

what are you cooking? Coconut before stop what I wanted you to

do... You mean you want me to do something? It is why I come on this

show, I get to boss you about. Reduced the plant had down. We

slice of this beautiful Scottish beef fillet. It has been matured

for about 28 days. English beef is for about 28 days. English beef is

very good, almost as good as Scottish. We want to have I think

just about another couple of these. Do you want some chilli in there?

Yes, just a touch. The salt will come from this fish sauce, have a

smell of that a. Boyle this up and reduce it down? Exactly. Heavily

seasoned the beef. At some ordinary sunflower oil into a hot pan. We

will get lots of colour on the outside of the beef, because it is

the colour that gives the flavour. Fifth I love baby gem. It is sweet,

and it crunches. Caramelise that. We had some cashew nuts, if you can

crush them down for me. We will deep-fry some noodles. Check the

oil is at the right temperature. If it does that, the oil is to Chilli

Van Dijk stock it curls up at the end. We will add some coconut milk.

You want the stuff off the top. How is the dressing coming down? It is

getting there, chef. What else have you been up to. New school, it is

very successful. You get time to spend with the customers and you

are not tucked away in a sweaty kitchen all day and we will open

one up in Aberdeen. It will be super, very expensive and very nice.

Hopefully people will come. There is a lot of money in Aberdeen

because of the oil? Cooking is a matter for, once he puts the apron

at -- on, everyone is the same. I have the lovely clean, flavour of

the juice through the J cloth. We will spooned off the fat from the

top of the coconut milk. I will reduce this down until it almost

disappears, it almost absorbs into the Brede Hangeland stock you want

this to actually split. Let that sits for a couple of minutes.

will do your noodles? Chop up the coriander. If you bend it round so

the stalks are running the same weight and you can do it fine. Can

I come back again? It is up to me. I love this bit when they do this

Puffy up think. Lovely, crispy, crunchy noodles. What sort of

noodles are those? They are rice noodles. A couple of strips of beef.

Beef on top of the Cold lettuce leaves. We will crush over some of

the crispy noodles. You use the larger ones as a starter, but you

could use them as a canape? You can use them as canapes, I use them at

dinner parties but they are messy to eat so you will need napkins.

The fragrance from the coriander is delicious. I sometimes add a little

bit of mince in here as well. -- and mint. You could do it with

salmon? Chicken would be great. Finish off with these crispy,

crunchy noodles. Still mice and heart out of the deep fat fryer.

Also get somebody else to clean the deep-fat fryer after! What is that

again? Lovely, fragrant beef with crunchy noodles on lettuce leaves.

He might be a pain, but we would have him back! Looking forward to

this. You basically grab a lettuce leaf each? You do, Es. Use your

Matt King, because it dribbles every were. I will find this more

amazing. It is cooked in real time as well, about six minutes. James

is looking hungry. That do you want me to do the link while you eat?

have a stunning strawberry gateau rest -- recipe which would be great

for a street party. I have taken a ready made sponge case, take a

little cake tin and cut it in half with a knife. You end up with two,

thin discs and. I will fill this with a whipped cream, fresh,

English strawberries and just a little drizzle of whisky. Now here

is Rick Stein or while I whip the cream.

I am off to land Cowley Ireland and it is a place I know well. I have

stayed in traditional houses like this. I like it, although these

places are not musky tone proof, but you feel you are in a strange

and romantic place and not in some air-conditioned high rise

Sundvollen Hotel stop like many places I have been too, this is

surrounded by this curious Street with a labyrinth of roots are. A

plant that thrives in a place that is neither land or sea. 70% of

Malaysia's fish stocks are there because these trees are great for

fish. This is the tree's No 1 fan who. The fish, swim or the way up,

they go into these areas, then we get her baby fish, baby prawns and

this is a wonderful nursery to live in. He recommended we have lunch at

this place, it is a fish farm as well as a restaurant. We had a

spicy, green mango salad. Will I ever get tired of them? An

assortment of hot, spicy dipping sauces. I have to have the crab,

and deep-fried prawns. These are lovely prawns. They get it out in

the open sea. They would have started their live here? Exactly,

the whole cycle is now complete. These crabs again? They would have

been in the area of the trees we had just been enjoying now.

fantastic flavour, and that is the mango salad? A fish restaurant on a

fish farm is giving the ideas. get their stock from the wild and

they will raise it here. What are those? They are true valleys, they

are enormous. They are splendid fish and good fighters if you are

lucky enough to catch one. They taste wonderful. But now we will

have a feeding session of our own. It is coming to you. I got bitten

once feeding a halls sugar lumps, so I am nervous about my fingers. I

have never fed a huge great skate like this before! Pathetic, I know.

All the time I have been making sea food programmes, I have always

wanted to go out squid fishing. I have been out a couple of times but

did not catch anything. But tonight it is going to happen. The tide is

right, loads of squid at the moment, and it is over Caster stock it is

going to happen! All I know it is they put these lights on, they are

waiting for it to get dark and then they will turn this light on.

Apparently this is the best time squid will come to the surface. We

are all waiting with bated breath. The lights that a track them work

best when the moon is hidden by cloud or indeed when it is a sliver

or eight in New Moon so the squad won't be distracted by its. Now for

the moment of truth. Like moths to a flame, one can only imagine squid

swimming towards the light and their eventual doom. Throughout my

travels through south-east Asia and the Mediterranean, this has been a

common sight, hundreds of twinkling lights from the shore, tempting

squid to the surface. That is it, the mystery has been revealed. I

have never seen anything like that netting before and the way he

changed the lights. He used the white lights to bring the squid up

from deep and then the red light to bring them to the surface and. He

puts the red light on when he is about to throw the Tamilnet stock

he is catching so much a. I had just found out he can catch 80

kilos and Iten stop -- a night at. I cooked squid back in Padstow, got

some fresh ones from Cornwall, put them on stewards on the barbecue.

That night on the boat and was wonderful and the vision of the

boats everywhere, and it was warm, and peaceful. It did rain, but it

was warm rain. We went to a village and watch them making the squid and

it marinating it in something, I did not know what it was. I just

got some fish sauce, lime juice and some sugar with some spices,

coriander and chilli and mixed it up. It is very good and very nice

and a red chilli or two in a light vegetable oil. You want to soften

them and start to flavour the oil. Try not to let them take on any

colour and then get them smartly off the heat. When it's cooled down

a little, put it into a small bowl and add some light soy sauce and

the juice from a couple of limes. Then some sugar, preferably palm

sugar, but brown sugar is OK. Now, some chopped peanuts, more oil and

the remains of the marinade the squid has been soaking in. Lastly,

stir in some coarsley-chopped coriander and then sear the squid

satays over your charcoaled barbecue. I really like collecting

dishes like this on my travels. They say travel broadens the mind.

Well, it certainly extends one's cooking repertoire. Now it is a

question of dip and tuck in. Well, I must say, just looking at that,

it is bound to be nice! I do think it is bad manners for us television

cooks to try our own food and say how delicious it is. But it is -

There are so many other satay- styled skewered dishes you can make

at home. The most popular one is the chicken satay. This is my twist

on that. I will still do the sauce. Unlike a satay which is in a stack

of three, I'm going to deep-fry this, all right? OK. I will make

our crumb first. I need some peanuts, which is the ingredient in

satay. Peanuts. Breadcrumbs in, the panko breadcrumbs. Or you can use

the normal breadcrumbs. Give that a quick blitz. One egg. Flour, egg

and breadcrumbs. Traditionally satay would be on skewers. You then

take the pieces of meat... I always found those skewers dangerous. I

always think I'm going to harpoon myself! The wooden ones? Should you

take them off or eat them on? secret is you can trim them down.

Put them in water before you skewer it. What happens is, the water, as

you soak them in water, it will stop them from burning when they

are on the barbecue. It's a bit like flame-throwing! They do set on

fire. But you need to soak them beforehand. Salt and pepper. I will

get this on. Salt, black pepper. We coat it in the flour first. Then in

the egg. Coat it all in the egg. Then you have the crumb. You can

take all this. You can do it with chicken, with fish, whatever you

want. It's a nice alternative to sort of breadcrumbs. Mmm. I will

deep-fry these. They will go into the deep-fat frier and they will

want two minutes. Acting was in your blood as a young kid, I

suppose? It was. I can't believe it was 29 years ago that you were in

Brookside! Thanks(!) I couldn't believe it. It doesn't seem like

any time at all. That is where we first knew you from the television

side. Yes. I had done theatre before then. You did? I did. My

first job was operating the baby emus on the Rod Hull and Emu Show!

You have moved on since then. think that was a funny way to start.

That's how a lot of people start? Doing really mad things. TV jobs?

Absolutely. They get a lucky break? I did. I was in theatre for a

couple of years. Then I heard about this show called Brookside being

cast and went up for that. That changed an enormous amount of my

life. Peak Practice and Silent Witness brought you... That was a

big chunk of time doing that, eight or nine years doing that show.

have always played quite strong roles? Yes. Is that what you enjoy?

I don't know. Well, it always seems to work out like that! Right.

roles that have always worked the best is when there is a good

mixture of being strong but vulnerable. Yeah. Is that the

reason why you kind of stuck with the television and not been lured -

because the roles have been so good? Yeah. I have had an

extraordinary run of great roles. And good contrasts. And doing

things like that. Yes, I stayed with television. Also, sometimes,

it is wonderful to be in a long- running show because you can

develop the character. Talking of which, Waterloo Road now? I know.

For anybody that hasn't seen it - and thanks to the BBC Press Office

for sending me a DVD last night which is supposed to have you in it

- it is the only programme that doesn't have you in it! I must have

been in the canteen! That is one episode you weren't in. How funny.

Tell us about Waterloo Road. It has a connection with your family?

father was headmaster of a country primary school and he taught us all.

We lived in the school house. Went across the garden to the school

every day. My mate was a head teacher at school. Wasn't that

quite difficult? Yeah, I mean, it was quite difficult if you had been

particularly naughty at school that day. Then you were having to face

your father over supper. Yeah. then two of my sisters are teachers.

One still is. And my other sister was a nurse. So we are all very not

connected with acting except my father was a keen amateur actor so

I used to do all his plays with him over the kitchen table, learn all

his lines with him. It's been a huge success Waterloo Road, awards

all over the place. You have won many in your career. Nobody

bothered entering it because you were winning everything! I don't

know about that. Do they contact you regarding the part that you

play, the teacher bit? Is it real- life? It is quite - schools have

changed since I was at school? is very authentic. I remember the

first day I went up there, I thought, "Oh my God, this is like

going back into school." The smell was there, the cooking and kids and

wet blazers and things like that. It was amazing. It had a huge

atmosphere because it is a disused school that we use. Yeah, I loved

it. I found it quite difficult being sort of up there addressing

200 or 300 children when you had to make speeches on the stage. That

was the worst part. I just remember I used to be so obstructive at

school myself when I went to high school. Right, we will blend this

lot up. It has the chilli, the shallots, the garlic and the

peanuts and we have a bit of soy sauce and the coconut milk. Blend

that up. I have my salad, so we have onions, chopped mint, to give

a bit of freshness to this. Then radishes. Radishes, if you have

your own garden - you can grow them inin a window box - they are so

simple to grow and they taste so good. Full of pepper-and-salt. That

water as well that you get, the advantage of having so many good

home-grown veg. A touch of olive oil and then lime. I will not make

a flower, like Lawrence! A touch of lime juice. Then we have the satay

sauce. This is so impressive. chicken is already done. A bit of

black pepper. We roll this salad in here. There you go. It's another

dish you can take away for your dinner parties. You are a huge

dinner party person, with the help of a dog? Oh, my dog. She is a

major scavenger. I love doing - I love festivals. I love Christmas,

Easter, Hallowe'en, all sorts of things that you can make a feast

for a particular day. Those are my happy times. Tell us about the one

with the dog, the ham? Oh yeah. Decided to have the entire family

over for Christmas and so, you know, it was one of those ones where you

had to elongate the table and put all the garden furniture in the

kitchen as well. We were just serving and my dog, who is just

sitting there, she decided when our backs were turned for one minute

that she made off with the ham. whole piece? The whole piece. In

her mouth, this is a dog that carries logs this size. She had an

entire piece. We had to make a diversion in the kitchen to go and

wrestle her like Ray Mears! LAUGHTER You served it? I cut the

bits off! There you go. Thank you. Dive into that one. Thank you.

nice, light little salad. It's a really simple dish. It looks so

delicious. Gorgeous. Tell us what you think. Easy! Mmm. Now, if you

fancy something a bit heartier, here is Stuart Gillies with

something a whole lot bigger. Welcome back. Great food when ever

you come on. This one in particular is a big fan of mine. I LOVE pork

belly! What are we going to do with it? Real men's food. We will braise

the pork belly. With some apple juice and beef stock. We will make

a salad with watercress and turnip. They use them up North! We have to

salt the pork belly? It is not smoked or salted at all. So season

that well. The great thing about this is it is so cheap. Really

cheap. You are looking �3.50 a kilo? Yes. Fantastic value. You get

100% yield. Very hot pan. This goes in. Make sure you remove... Take

the bones off. Straight into the pan. There is a sink at the back if

you want to wash your hands. This gets coloured. Colour up the meat.

Colour it really well. Get lots of caramelisation on the meat. Then

you get more flavour. Chopped veg to us normal folk! Chop it up rough

and then throw it in. The spices are quite unusual? I always use

quite a lot of spices in a lot of cooking. To enhance a lot of the

flavour. To bring out the flavour and the natural oils, we toast this

in a hot pan. Right. As they warm up, they start to release their

natural oil. The spices are... Cardamom, cinnamon stick, star

anise and black pepper. As soon as that veg is cut up, chuck the whole

lot in. You use quite a lot of pork belly as well? We have a couple of

dishes. One of them cooks for 48 hours. It breaks down all of the

connecttive tissue and it is beautiful. The fat in there, --

connective tissue and it is beautiful. The fat in there, it is

beautiful. This is slightly different to the dish I had the

other day. I was in Germany. I want to thank all the soldiers there,

they cooked an amazing dish for me in the field. One dish in

particular - cornbeef ravioli - all out of a packet! It was great.

spices are in the pestle and mortar. They go in there. Move that out of

the way. The smell of aniseed is delicious. This veg you cook for 15

or 20 minutes so it goes quite soft. The pork goes back in. Want that in

there? Yes. Thank you. Tomato puree. the liquid we use is not just Stock.

It is half apple juice and half the stock. It stops you being too heavy.

It used or beef stock, it is incredibly heavy and rich. Just

cook it in the oven, mice and gently about 120. Gas market

number-one. Bring it up to the heat, don't let it boil. I'd take it for

the longer you cook it, the better? The slow you go, the meat and the

facts combined. Slice the turnips and put those in the vinegar, water

and sugar and assault. The Cork belly, when it has been cooked for

about six hours, lift it on to a trade. Put it in the fridge and let

it sit overnight. You have been a on your travels recently, Los

Angeles? Yes, Lala Land. You went on episodes of Hell's Kitchen.

we went to judge an episode, everything is louder, about 26

cameras. Meadows his career! -- Virgos his career. This spring

turnip you get now is mild in flavour. It is a great flavour, a

raw or cooked. The us goes into the fridge? Yes, for about two hours.

We will peel the cucumber, slice into thin strips and sprinkle on

the sugar and watercress macro stock the pork belly, take a nice

strips like that. Caramelise this into the oil. Very hot! Caramelise

it the very well, and that improves the flavour. You have just got oil

in there? Just a little bit of oil and then the fat from the port

belly. This is the fat retook from the pork and drained off. And then

we reduce by about three-quarters. We add a tiny bit of Vennegoor.

how hard you have to cook casseroles. 90 degrees, so you keep

it nice and moist and soft. hotter you go, then try a you get.

But why you get slow-cooked, and reared animals because all of the

flavour is in the meat. A drop of chilli sauce in here as well, to

give it a kick. Weak are nearly there. The chilli sauce just gives

it a little kick? Yes, and it cuts through the fat of the poor, which

is delicious, but it does get a bit saturated and you cannot taste the

flavours. How are you getting on the salad? It is done. Smell that.

It smells almost of Chinese. Chinese are very good with pork,

they are the masters, they are really are. Black pepper and a bit

of olive-oil? No other colours in there, James. Easy as that. Spice

glazed pork belly with it turn-ups salad. It have a seat at over here.

It just keeps coming. I promise I will pass it down. It is so fast to

do. At the glaze at the end. That pickle is so simple. The cuts the

pork as well, which is quite fatty and you need that for you by

digestion. You will live much longer on food like that. Natural

of wit, my sponge base is cut into thin pieces and the whisky is ready.

You need to separate the strawberries. You need the large

ones for the cake itself and the small ones are for the garnish.

Strawberries and cream, in season at the moment. UK strawberries are

out there and the fresh fruit is starting to come through. We are

using the large strawberries first. Just remove the tops Caerphilly and

cut them in half. That is just what we need. Now you can enjoy Lorraine

with her easy baking ideas. I am always on the lookout for easy

recipes, especially on holiday to experience wonderful flavours. I

love Thai food, French fruit, Malaysia and food and my favourite

is the Spanish and my favourite place for that is Barcelona. -- of

French food. I love Barcelona, it is so much my cooking, colour,

flavours, the taste. Right now it is all about home-made sweet treats.

Fantastic! I am a self-confessed chopper Hollick. I use it a lot in

my home cooking and in Barcelona they are mad for it. You can hardly

move for chocolate shops and they have a chocolate museum - how cool

is that? Look at these! It is so good. Chocolate cookies. I think I

am in heaven. I know some people think they can't make their own

suites at home, but it is quite like to wave my ingredients into

the pan, rather than weighing them into separate bowls and then

putting them into the pan, it saves on washing up. I need 120 grams of

evaporated milk. 300 grams of soft, light brown sugar. And then

marshmallows. It is a bit strange making fudge with marshmallows, but

the marshmallows and sweetness and helps the fudge to set. Everything

in. The men on the harbour. I wanted everything to dissolve. The

marshmallows had just about melted and then turn up the heat. Let it

boil. It needs to boil for about five to six minutes. Now the

chocolate. I am going to use about 70 grams of this dark chocolate.

70-75, and then 300 grams of this milk chocolate. You can grate it,

but it takes ages. I am all for chopping. These two beauties, fudge

and peppermint creams remind me of when I was younger. I used to make

them so much as a child. The release my inner child. That has

been bubbling away for about five minutes, so I will add the

chocolate now. I want to chocolate to melt, so I will leave it there

to sit for about a minute and then I will stir it through. Just get

rid of these. The chocolate is ready. Just give it a couple of

stirs. I have lined in this tint with baking parchment. No need to

do it all the way around, just on either side like that, it is fine.

-- tin. Look at that! It looks beautiful! There is a few lumps in

there, but that is fine, it all adds to the texture. Just move it

around a bit. I will just leave that to set up while I get on with

my peppermint creams. Which, I have already made. I will dip them into

melted chocolate, but first let me tell you how I made them. I put 300

grams of icing sugar into a bowl, with 125 grams of condensed milk

and a quarter of a teaspoon of peppermint extract. Mix up and then

roll it out to just about a �1 coin thickness. Cut it into round shapes,

but you can do anything you like. Keep rolling at the mixture and

cutting them up until it is all used up. Now time to dip. I am

going to take one and then about half way in the chocolate like that,

let it be drip off. And then back on to the paper. Do another one...

I am going to dip a few more and then let them set, and then later I

me and it's not just about eating it, it is about cooking it,

especially when it is cold outside. When the nights are drawing in, I

like to rustle up something that requires no cooking at all, or cook

a tasty dinner or make something like chutney. I find great comfort

in the kitchen, and that is where I am going out. But first, I have

some shopping to do. When it comes to Christmas and birthdays, and

never normally stuck for a gift because I love to give food as

presence. Things like cookies and macaroons, and home-made chocolates.

I just find that people think it is really personal. And I just seem to

love it. I love to tide the gifts up with some ribbon. Sometimes I

buy the ribbon on line, sometimes from the haberdashery store, but

I'll have an excuse to come to the market. And that one is perfect.

This time of year I love to whip up jars of delicious shut knees and

jams, and when it is cold outside there's nothing like a warm,

savoury jam. 450 grams of tomatoes and roughly chopped garlic cloves.

Two chopped chillies and one centimetre of ginger that has been

grated. Granulated sugar, balsamic and salt and pepper. Tablets

everything together until it is finely chopped. Then pour it into a

pan. Boil it the 25-30 minutes, stirring occasionally until it

thickens and becomes like a syrup. When the time is up, take it off

the heat and leave it for 20 minutes before pouring it into

sterilised jars, using a sterilised jug. Some people boil their

equipment, but put it in the dishwasher on the hottest cycle.

When it is cool, close the lid, tie the ribbon around and write a label,

Asian chilli jam. Tie it on and I'm cooking at home, there are

certain ingredients I consider to be essentials, must-haves. These

are some of them. Dried pasta, always dried unless I make it

myself and rice, arborio. Basmati for serving with curry. Tinned

cherry tomatoes, I find them more tasty. I use sea salt to finish

dishes and in dressings. Mustard, I like mine to be the hot English

type, jarred and powdered. And garlic. Chopped, grated, made into

a paste, but I never use the garlic crusher. I don't like washing it

up! Olive oil, Italian or Spanish. I love the vibrant, fruity flavours.

As I'm crazy for all things Spanish, sherry. A dry sherry is just great

for sweet and savoury cook. Those and I'm right in the middle of my

dissertation. All I can think about are my spicy-baked ribs with sticky

honey sauce. I thought I would go home and bake the ribs and do some

studying later. I so often have ribs for dinner. They are such a

great comfort food. They are cheap, they are easy, everyone loves them

and you don't have to get the cutlery out dr perfect! -- perfect!

The ribs will be sticky, sweet and spicy. Everything is ready. Time to

cook. So the first bit of flavour comes from the spice rub. It's a

lovely combination of a tablespoon of five spice, one star anise, a

tablespoon of fennel seeds and a few Sechuan pepper seeds. I'm going

to get the ribs all covered in this spice rub. And then pop them on to

a baking tray. And then these need to go into the oven for an hour at

200 degrees. Then I will make a lovely honey-glaze sauce and then I

will do some homework! I know which one I would prefer to be doing! So

the sauce is two tablespoons of olive oil, with a few squidges of

honey, garlic, couple of cloves, 150ml of soy sauce, the zest of a

lime and sesame seeds. They are optional but I like to add three

tablespoons because I love that nutty crunch. Then one to two red

chillies that have been deseeded. Then bring the sauce to the boil

and let it bubble away for a couple of minutes and then take it off the

The glaze. Brush this on. All over. It is lovely and sticky. And I

don't put the glaze on at the beginning because the honey will

burn in the oven. Lovely. And then spring onions - I have a bunch here

- sprinkle them over the top. And salt and pepper. Extra flavour.

Getting the salt there. And some pepper. Perfect. Then back in the

oven for 15 minutes. In you go. Now, I will get on with the other stuff.

To go with the ribs, a rocket salad straight out of the bag, drizzled

in balsamic vinegar and extra virgin olive oil. That is all that

is necessary. And then just reheat the glaze that was left over to

serve on the side. Oh, yes! Perfect. Right, put these on to the plate

here. Pile them nice and high, like that. And I want to get all this

lovely spring onion as well. And I do like a bit of colour. A sprinkle

of extra chilli on top. Now, there is only one way to eat these and

Charlotte Royale - but I call it Swiss roll bowl cake. The sponge is

dabbed with rum. Off to the kitchen. You cut the Swiss roll into one-

centimetre pieces. So I like to make it so that the swirl goes the

same way. I think it looks so much more impressive. I've made this

loads of times. I have found the only Swiss rolls that don't work

are the ones covered in chocolate. Now, that's the base. There's lots

of holes around there. Lots of gaps. So I'm going to take some Swiss

roll, rip it up, squish it into the gaps. Now I will give it a bit of a

kick. I will use some rum. Pour that in there. You can use any

alcohol you like, some sherry, limoncello, or apple juice! Dab

that all over the sponge. I'm very excited about this cake. That's it.

All saturated. Now the chocolate ice-cream. Just squeeze the whole

lot in. Scoop out as much as I can there. This is a three-litre bowl

so I've got between two to three litres of ice-cream. The ice-cream

has been softened a bit. I will re- freeze it so the rule is to thaw it

with a lid on but not too much. So this clingfilm is so that once

the cake has frozen, it is much easier to take it out of the bowl.

You can see why this is on my comfort cooking list - three

ingredients, no cooking, huge rewards! It will take a few hours

to harden up. Then it is ready to warm it up a bit with my hands so

that it comes out much more easily. I'm gently easing around the

clingfilm, pulling it up. And then pop a plate on top upside-down and

flip it and, hopefully, wow! I am very happy with that. I can't wait

to get stuck in! A sprinkling of raspberries and some mint. That is

a cake! Delicious. Now we are not cooking live today.

Instead, I am showing you some of the highlights from the Saturday

Kitchen recipe archives. Still to come: National pride is at stake as

Michael Caines takes on Michael Baloo. Paddy McGuinness faces Food

Heaven or Food Hell. Will he get these sticky-glazed beef ribs for

Food Heaven? You can find out at the end of the show. So a recap on

the cake. We take the strawberries and place them around the metal

ring with the cut side around. This is where you need the larger ones

for this. When they are freshly-cut, they should stick to the side of

the tin. They go all the way around. Depending on how well you like the

guests depends on how much fruit you put in. A little drop of whisky

there. Then fill it with whipped cream. Here is Tana Ramsay with a

fabulous family favourite. Good to have you on the show. What

are we cooking? We are doing something nice and easy. A great

way to hide vegetables if your kids are fussy about them. I thought you

were going to say Gordon! He is not allowed to be fussy. Pork and lamb

mince and we will be making meatballs with apple, ginger, red

pepper, coriander, bind them together with egg white. Then we

will do a nice sweet-and-sour sauce with some courgettes, baby leeks,

tomatoes. That will go in with a bit of malt vinegar and some brown

sugar. OK. Blitzed up and the meatballs are pan-fried and then

you will bake them for a bit in the sauce. I have a fair bit of

chopping to do. You have. chopping away. If you could do half

of each of those for me, please? can do that. You are using lamb and

pork? I am using lamb and pork. I will grate apple in there. I don't

take the skin off. Obviously, pork and apple are a classic combination.

You could use pork mince, but I like mixing both of them. If you do

this the day before, it means you have a quick and easy supper. The

sauce can be done ahead as well. You can glam them up as well, the

meatballs? You can serve it with a different garnish for the adults

later? Exactly. Thank you. Finally diced. You are grating the ginger

and the apple with the skin on? You can take it off if you want to

be fussy. I find it is easier to leave it on. It is a rustic dish.

Rustic is my way of cooking! And then that can come into the bowl

here. And a bit of seasoning. With the kids, you can quite careful

with salt. You are hiding the veg. Your kids are not that fussy?

are not. They are not allowed to be! LAUGHTER They are not. I have

never found it a problem with them. They go through the fussy stage

when they are little. They are pretty good now. We went to

Thailand at Christmas and they have got to the stage where they like

shocking you can how exotic they can be with their tastes. Talking

to Paul earlier, your son is quite fussy with veg? Yeah. He's got his

three favourite things. I have seen the girls open up and they eat

better now. Yeah. I think the other thing is sometimes with the kids,

they are quite proud of what they have eaten, if they don't know it

is in there, and you say, "Do you know what was in there?" Or

encourage them to help you in the kitchen. I have done that. If you

would make them into meatballs probably about two inches. OK.

will... I will give this a quick mix. So egg white to bind it?

white to bind it. There we go. And... As well as a busy mum and

everything else, you are doing the marathon, is that right? I am. It

is kind of - five years ago, I did my first one. It is quite addictive.

I know it sounds crazy. I said I would never do a marathon. I

enjoyed it. It is like Carnival Day in London. Each year, I think I'm

going to better my time. It's good fun. It really is. It is very

painful. It is hard work. It does mean you can eat whatever you like

when you are training like that. the meatballs are there. Great.

They need to then just be dusted with flour and then you will put

them in the fridge for half an hour. As I said before, if you do it the

day before, it is really quick and easy. You can do the sauce the day

Jepps, red onion, baby leeks and some vine tomatoes as well. You can

put anything in this source. It is the typical dish to tidy up the

fridge, all of the odds and ends. Roughly chopped because you will be

putting it in the Blitz or any way. Then some nice, fresh basil as well.

It touch of oil in there. You'll simply cover the meat balls and

there Ben Cooke a little. The so put them in. I feel like we have

got three chefs watching us over there. Do you find cooking relaxing,

Paul? The it takes my mind off the other job. I am more than

enthusiast, watching Kitching skills. It is terrifying, everyone

is so precise in the kitchen, but my style is a bit hit and miss. I

will at the malt vinegar and sugar, which is the sweet and sour

elements. It will very to taste what ever you want. It is nice for

the kids to have the contrasting flavours. Cut that down basically.

How long do you cook that for, about 10 minutes? A bit longer, you

want it to be nice and soft. Basically just seal off the

meatballs? The great way to hide all the verge. Blending it, yes. I

still have to blend the source until it's like soup. You have

another book in the pipeline? have. You are quite busy then?

I do all day is cook and eat. this one entertainment? It is

family orientated, but it is very much easier entertaining at home,

10 ways with chicken, 10 ways women's. Hours talking to you

earlier about how many ways you can use mince. You do get stuck, you do

want your children to eat different kinds of things, but it is

different ways of presenting it so they don't get bored. The new book

is showing you a simple ways a with, and it is keeping it on the

domestic line. I'm not trained as a cook, as you can probably see.

have somebody else to chop the you. If his great. Just bake that

together for about 20 minutes, so it comes together. The meatballs,

they don't try out because they are in the sauce. And also the lamb

will keep it moist. It also looks a bit like curry? It is a dark sauce.

If it starts to stick, you could add a touch of water? We can test

it now as to how sweet and sour you really want it. Just put the rice

out. And then some basil? Fresh basil to go on. I know the last

time you were here, was the first time cooking on live television?

was absolutely terrified. We were doing chicken and butter bean stew.

I remember the omelette story way you and Gordon were practising

until about for re M. How many times has eaten this this week?

kids have had it about five times. -- 4AM. It was worth the effort.

Pork and apple meatballs with sweet and sour sauce. So poor as that.

Add a bit of wind as well. Meatballs at 10am, and then you get

wind as well. That source is fascinated, it looks like curry

when you have finished it. Tell us what do you think. And very nice.

You need to learn to take a bigger spoonful, because when it gets

passed out, it never comes back. You can adapt to the sauce to what

ever you fancied. You can have it more spicy as opposed to sweet and

sour. It is a very good dish. A Michael Caine is enjoying his

meatballs. Here he is again but this time he

is doing his bit for Queen and country as he takes on a top

American chef, in a transatlantic challenge. Usual rules, Daniel, who

would you like to beat on the board? Well, I will see. He is

feeling confident. A have you been practising? The no, I never

that sticks. E did not put any butter in it. Scrambled eggs.

Scrambled eggs, disaster. Live on television, can you believe that? I

don't know if I should eat this with a fork or a straw. This Pan is

a disaster. It is now. How do you think you did? You did good.

this is a Spanish omelette, it is a little flat. You did it in just

over 42 seconds, so you can put it on your fridge. Put it on my head.

What is my time, remind me where I am? I will be back. I will be back

with my own plan. Was I a little slower? 24 seconds.

Don't know how I survived this long eating on it's like that. I have

filled the cake with fresh cream. The thin layer of sponge underneath,

the same one goes on top and we've dust it with icing sugar over the

top. Not too much, don't worry about the cracks there, they are

fine. Then get the sugar arm, and while that Cox, here is Lawrence

with a great weekend recipe. I mention British food, you are a

big fan and British, local food. Seasons are quite short? Our menu

changes the first Wednesday of every month. We have trout, cold,

poached sea trout. Water vinegar, onions, fennel, leeks and vinegar.

Bring it to the boil, pour it over the trout, and then put clingfilm

on it. We will make salad cream. First of all I will make a billion.

I will Porsche and the salmon. Trout? Like I said in rehearsals, I

will get it wrong. We are using sea trout. Tell us about it. It is my

great Arri, starts off in fresh water and then goes into the sea

and then comes back to fresh water. It is in season now, and the price

is good. Boil this for about 20 minutes, then pour it straight over.

It is a great way of cooking, particularly with a white

vegetables. I know you are using carrots, but you want Leeks, fennel

and that sort of flavour. No garlic in there? No garlic. But the

clingfilm over the top. When it is cold, it will be fantastic. We take

the water, which we have got in here. Straight into a hot pan. We

have the bay leaves, sold, and peppercorns. Parsley and all of the

vegetables. Vinegar is important in this, because it sets the fish.

will put the flour and English mustard powder. If you want to make

salad cream, this is how you do it. We have the flour, English mustard

powder, and sugar if you want to, not too sweet. If you have made

some Vidic cheese sauce, this is a good way to start, use olive oil

instead of butter. I need a wooden spoon. Just moist in it. This is

samphire? In Elizabethan times, it was a precarious pastime to do it

because it was grown on rocks and people used to die picking up. The

other name for samphire is glass- walled. When it was cooked, the

Ashes would make glass. It came from fans didn't it? -- France. I

believe it was used to make soap? It was, all manner of uses. This is

like a thick paste. Just put the egg in there. Pour the milk

straight on top of the egg. Just whisk it lightly. This is cold milk.

You are making your own salad cream and that man over their uses his

own ketchup. Nothing wrong with that. Don't want to get this all

over the stove, Janet is watching. We were just mix it. The start off

with a little bit, and then I will add that. Just gradually build it

up. Last time you on you cook your famous breakfast you won the awards

for?, we got the best breakfast award in London. Anybody that has

not been commit it is an interesting restaurant. It

overlooks... The menu reflects the best of seasonal produce and it is

a lot of work to keep the menu fresh. You're using Jersey Royals,

and then we will be using the Duke of York red potatoes. So we have to

keep on top of it all. You will flavour this with something

different? Can you get the bowl out of the fridge. Let it simmer and

cook it out. I mentioned there is an unusual degree ingredient?

Vanilla. The Naylor in salad cream? Try it, Trust Me. Cold poached sea

trout, and with that on the side, it is delicious. Vanilla in salad

cream, Alan? It sounds very nice, I am all for it. You can keep the

salad cream in a jar in the fridge, it lasts about a week. When you

think of British food you think of me to an astute, it is difficult

doing stuff for vegetarian food? is a good test was. The garlic with

buyers from the Isle of Wight. We try to source as much seasonal

British producer of possible. Isle of Wight is famous for garlic?

It is a reflection of the light on the ocean that makes the most

amazing garlic. Look at these tomatoes. These are Heritage

tomatoes. What is this one called? I do not know, I will get my coat.

It is on my list. I think these are fantastic. What is is one called.

You carry on. The Black Sea man tomato, speckled Roman, purple

speckled tomato. Look at these fantastic colours, they are all

Heritage tomatoes but they have an individual flavour. Different

levels of sweetness. Spread them out on the plate. They are quite

difficult to growth. They are called heirloom tomatoes. Just

taking the blood line out of the scraped it for me? Good man! I have

opened it up ready for you. The vanilla goes in at the last minute?

Yes. Give it a little scrape and stir it in. The idea is you layer

these different flavours of tomato? Build them up, each layer. There we

go. They look fantastic. This one on the top - just salt, pepper.

nice little stack. Then the samphire... There you go. That's it.

Lovely. And the vanilla has gone in there? Yes. Give it another scrape.

Give that a stir on the top. If you can put the samphire on the plate

for me, chef? There you go. Scrape that lot in. A little bit of that.

It is quite interesting. Vanilla works with fish - Rick has cooked

it as well. Put a touch of rapeseed on there. A few teardrops over the

top. Alan, have you ever had samphire before? I don't know if I

have. Lovely. Do you want to do a chefy... No. What is that dish?

Poached sea trout, heritage tomatoes and vanilla salad cream.

It looks delicious. Right, vanilla salad cream - a first for me.

What do you think of that? It's a good dish. He called it John West

this morning! It is a great way of cooking fish. Mmm. I'm getting a

bit of vanilla, but more mustard. Yeah, yeah. LAUGHTER Five out of

ten! What do you think of the heritage tomatoes? They are

tomatoy! The level of rankness on that, what do you reckon? It is

very nice. I don't normally go in for creamy, gooey muck! You have

pulled it off! At least you didn't chuck a knob of butter on! That is

what I would do. Now to take the metal ring off, you can use a hot

cloth. It is easier with a blowtorch. Go round the edge. All

this is doing is loosening up the cream. Then we lift it off. It

comes off like that. The sugar is cooking. As a different texture on

the top of the cake, get some metal skewers. You can either heat this

up, to get them nice and hot. You want them glowing hot. When they

are really hot, you can score it up-and-down the top, like a chess

board. Make sure they are nice and hot. Again, just for a little

garnish on the top. You could blowtorch the top. For this, it

looks nicer if you go over the surface like that. The sugar wants

another two minutes. While you can enjoy Paddy McGuinness, who is a

volatile comedian at the best of times. Would it kick-off when he

faced his Food Heaven or Food Hell? Food Heaven would be the spare ribs.

We have beef ribs. It could be with a sticky glaze with coleslaw and

jacket potato. Food Hell, that pile of liver! How do you think these

lots have decided? You thought this guy was going to stitch you up?

pair of them have had a go today! The pair of you have had a go!

the man with the knife. It is not them that you need to be worried

about. It is Julie because she voted for Food Hell. You have been

so nice. Everybody else voted Heaven! Yeah! Out of order, Julie!

Out of order, love! Calm down. LAUGHTER Put the ricer down. It is

like working with children. If you can make me some mayonnaise? We

will make a coleslaw, mustard, vinegar, whip it up with some oil,

and then I want you to do a coleslaw. Carrots, cabbage, onion

and that is it. Baked potatoes are in the oven. With the beef, when

ever you are making spare ribs, you need to poach them. The common

mistake is to take the ribs and then throw the sauce on it and

roast them. That is what I do. don't get them falling off the bone.

Exactly. What we do is we take our ribs, throw them in the water. And

then we've got our mixture of spices - peppercorns, bayleaf...

For such a simple-looking dish, this is quite technical. I wouldn't

do any of that. I think ribs, you put them in the oven and put a bit

of sauce on. There is more to it. There is more to it than that! You

want them falling off the bone. That is what amazes me about you

lads. Cracking. My butler's wife, she can cook anything like that. It

amazes me. All we do is bring that to the boil. And then you need to

cook that for about 30 or 40 minutes. Yeah. And then we've got

some that we have cooled down. Before we do anything, our sauce.

This is the secret. These ingredients, you want sticky ribs?

This is how to make them. Starting off with the ingredients. We have

ketchup, soy, brown sugar. It will give a bit of kick. So honey, this

chilli - chapottle... What is that in Scrabble! Happy with that?

like that. Teriyaki and your bourbon. All we do is you bring all

this lot together, so the ketchup goes in. I've got one of these!

Exactly the same one. Is that the professional's's?

proProfessional's Choice? Professional's choice? Teriyaki,

you like that. You like Chinese food? Love it. That goes in. What

is a teriyaki sauce? It's a Japanese sauce. And then the

bourbon. You are not drinking that! Give this a mix together. What I'm

going to do is we have a whisk - just whisk this up. Can I do

something? I'm loving this. You can whisk that. I love these cooking

things. What are you doing? Making mayonnaise. Now, this is what you

end up with. You have your tray and you take your ribs, look, and then

pop those in. Ooh! Wow. This is the idea, literally you can take all

the ribs and these have been cooked so they are nice and soft. Yes.

do the same thing with pork ribs as well. Cook them beforehand. I can't

believe you voted Hell, Julie! Bang out of order, my love. It is a bit

out of order. I like ribs. I do. These go in here. Pile them all on

the tray. Of course, if you are doing barbecue ribs, cook them the

same way and put the barbecue sauce on, saving some for later. I was

going to say what you are doing with that sauce? The whole lot goes

on. You are not put any tin foil on there. Have you got money to burn?

They cost a fortune! Always put tin foil on. Do you? Of course I do.

Why? Have you tried cleaning one of them? It is non-stick! I have to

get my money back then! LAUGHTER The sauce goes over the top. Now,

you roast them. That looks gorgeous. 20 minutes and keep turning them in

the oven. Keep rolling them around in the sauce. Then, over here,

check this out. Oh! Look at this! Look at them. Oh, look at them!

Grab the potato, guys. Keep your fish with fancy wine, that cease

what we are talking about! LAUGHTER Coleslaw. This is proper grub.

is what we want. Exactly. In his restaurant it would be 48 quid!

We've got that. Look at that. that? Get some of that on! Wow!

have our ribs. My mouth is watering here. We have our ribs. I will pile

these up. It should fall off the bone. Oh. These will be hot. Yeah.

Yeah. There's your sauce. Oh. serving it how I do at home. This

is a starter portion! Look at that. LAUGHTER Dive into that. Tell us

what you think. Thank you very much. I will pour that over the top.

some of that on. Dive in. They will be hot. Them are hot. While you are

driving in, girls, bring over the glasses. Oh! James... What?! Oh, oh.

Hey! LAUGHTER We are all friends here now! Oh! Tell us what you

think. Gorgeous, that, James. like that? Beautiful.

That is all we have time for on today's Best Bites. To finish off,

we have the strawberries that I will put on the cake like this. My

sugar is cooling down. This is where you can mix and match the

berries. British strawberries, when they are in season, there is

nothing else like them. We have the strawberries, the wonderful

raspberries, the great ones are from Scotland, so the west coast of

Scotland, then the blueberries. You can mix and match. Whatever fruit,

it is entirely up to you. The soft fruit goes really well. Then a few

blueberries on the top as well. I'm back next week at the same time.

Remember, all the dishes from today are on the website. Have a go at

this. All we have in there is some plain caster sugar, heated up,

allow it to cool down and then you can lift it over the top of a steel.

Do this in the garden, maybe. And spin it over the top. I will be