Episode 49 Saturday Kitchen Best Bites

Good morning. There is a brilliant Welcome to the show. We have this

mouth watering selection of Saturday Kitchen recipe archives

for you this morning. These tasty banana and cinnamon parcels. Diana

Henry is a woman who makes great tasting home food and these baked

pork chops with pears onions and Roquefort cheese butter would make

the perfect lunch this weekend. We have an amazing dish of pan roasted

pollack with chorizo and goats cheese. Greg Wallace faced food

heaven or hell. Pot roasted lamb with fresh mint sauce for food

heaven or sweet potato with sweet coucous. Here is the brilliant chef

Jason Atherton with a money saving recipe using chicken thighs. What

is on the menu? It is a simple home dish, chicken thighs, chefs don't

use chicken thighs a lot. Roasted squid and it is served with a

pipper pipper -- piperade. I will get the onion sliced for you.

You want to get the chicken on first.

You are using thighs. They have great flavour. If you look at the

meat there, but make sure you crisp up the skin properly.

Thighs are my favourite bit of a chicken. Great. Oil in the pan and

we are going to crispen up the skin They burn quite easily. On to the

Basque stew. I will do the garlic now. A lot of people who would had

this abroad. It represents the Basque flag. The colours. A bit of

useless information for you there. I have other useless information.

These tomatoes are from Naples and it is particularly good for growing

tomatoes there. This is my part of the show! Tomatoes like being

brought up on volcanic ash and dust and that sort of stuff. High in

nutrients which makes brilliant tomatoes and that is why they are

good for pizza. Use some salt to soften the onions.

As well as the new restaurant, and a new daughter. Yes, she came last

Monday. A baby girl, Jemima, amazing. And 40 next week. Next

Tuesday. Is that why you are wearing a cardigan?! That's fashion,

It is fashion. Honestly. If it's not, it means my husband is really

unfashionable! We have roasted pippers. Charred those, taken the

skin off. You can buy them in a jar. They are fantastic, one of the only

pre-prepared products I will use in my kitchen. Can you make the squid

ink dressing for me. Squid ink dressing, why has this idea come

from? We used to use squid paint. To paint the plates. And the taste?

Tastes great. I want chicken stock, sherry vinegar and season it up for

me. After 40 minutes, you will end up with this. For anybody who

doesn't know, the restaurant where you worked at, it's regarded as the

best in the world. It just closed a couple of weeks ago, shut down

forever. It is turning into an institute for training chefs. He's

end up a tapas bar, he was expected it to be small and he's getting

30,000 requests a day for a seat there! Just a small tapas bar!

Now we are going to chop this up. You have always had new ideas when

it comes to restaurants. When you first opened Mays, it was grazing,

almost like a sushi, small portions. When we opened it, I wanted it to

be the first high-powered, high end Michelin starred type tapas

restaurant. Then I decide today do my own restaurant, it was time to

do something different. This is more about, being social, even

though it is central Mayfair, it became a restaurant for the people,

where you can have a beer, wine, or have a plate of squid. You are idea

of heaven, you have a desert bar. Where you can go and have a desert.

I would like to come to your restaurant please. Is it always

diesed like that? It is normally left whole. But I wanted it to look

more like a sauce. I saw you using paprika, can you used smoked

paprika and add black olives to Talk about the squid then. We want

a nice hot pan. The Spanish love squid. This is English and Spanish

squid. In the UK we don't fish them out that small but we take them

bigger, but in Spain they eat anything! We have these Tynely

Apology for the loss of subtitles for 45 seconds

squid and the more larger squid. We Crisp up the squid. When you are

cooking them, you make sure you get It's not like octopus, in Spain,

they dry it out and then pan fry it and it stops it from being rubbery.

Can I ask a question, it might be a stupid question, what is the

difference between an octopus and a squid? What is the difference? Both

from the same family. They both Go and ask someone on twitter.

Parsley. Just a little bit of parsley. The squid is ready, nice

and crispy and now we are ready to plate.

You could eat that on its own like a tapas. Just pass me the chicken.

Just finish that with a little bit of Spanish olive oil. Place these

around the plate. I don't want to ruin my Christmas jumper. And some

of the piperade on top. Finish off with parsley and sherry vinegar.

Put the squid on like that. This is my food heaven, man. The

squid ink dressing, which is a perfect marriage with this dish.

This is my roasted squid, with chicken thighs, a piperade sauce

It does look amazing. Has the squid ink got a flavour to

it? Is it really fishy? The thighs cook so quickly when you do it like

that. I don't normally eat tentacles. It's got the cartilage

and everything in it. Really nice. The sweetness of the peppers work

really well. Coming up, I will be making

something sweet for Jason Isaacs, but first, here is a foodie post

When I see sights like this I know that chalky would have loved it

here, so to keep him in the picture I thought I would send him a post

card to let him know how we were getting on.

It is hard to think two or three days ago on the barge we were going

through fields of corn with lime trees overhanging across. Now look

at this, that lovely stone and the Mediterranean vegetation in the

distance. I love t I have been here before and I am so pleased to be

back. Then Chalky, dogs, loads of dogs.

This big black one comes from the Pyrenees and there are geese and

ducks too and lots of poodles. You would expect that in France. And

then there was a really friendly dog that belonged to a loch keeper,

he was so nice. Sorry you can't be here, old chum

but the vet said you are too old. Going back to the barge, our

skipper has spent nearly 30 years living in France and he's utterly

amazed by the rise of TV chefs. A couple of journalists came to visit

all the way from Australia which totally be musted him.

-- bemused. We don't have TV chefs in France, apart from people who

They have never done anything else other than stand behind a counter.

I have been here 27 years. I see in the supermarkets all these lovely

instant TV dinners and all that sort of stuff, I think English

people would rather live cooking through someone of the TV chef I

will can cooking it for them and then buy it in the supermarket in

packs. I haven't brought out any TV dinners yet and I would like to say

there's not enough money to entice me to do it.

Back to reality. This is what all the tourists really like, the

medieval town of Carcasonne. You can stay on the barge. First I went

off to explore the cafe culture outside the city walls.

I picked this book on the barge actually they have a library there

of books that people left behind. It is about the Languedoc.

A working cafe of the southern kind, perhaps being so far south has kept

it going. It's nothing special and that's its genius, it just is. It

is so much is it self, I think sometimes it can't last much longer,

its time has passed, but the news hasn't reached the patron or

waiters or the customers. Or they have been too busy to notice. There

is a bit at the end which I love. "It is not in the real world, where

sense and sob wryity rules and science is king, where God is

officially dead and life is run from California.

But I have to say though there is a lot of California here. Any minute

I am expecting Kevin cost ner to poke his head over and come down

the ramparts. It is amazing, how a place so steeped in hardship,

cruelty and bloodshed can act as a magnet for so many tourists. This

was once a Cathar stronghold. Although you can get burgers and

ice creams, they got a bad deal from history. They were Catholics

but didn't like the pomp and ceremony of Rome and preferred a

simplier way of worshippers. They have been wiped out all in the name

of religion. I met up with Christopher Hope, the author of the

book I was reading earlier and he's fascinated by it all. Tell me about

the Cathars. What happened to them? Well, they got wiped out and what

the tourism industry has done is reinvent them as being good for the

menu, the Cathars were completely and absolutely expunged,

exterminated. Not far from here there are five ruined towers on a

hill, they look like broken off thumbs and they stand there, these

castles, and the lord of the castle was giving trum trum trouble and he

marched his troops to a village and took prisoners along with him and

cut off the ears, the noses and blinded each person in that great

troop of prisoners. Left one man with one eye and got this motley

hopeless procession of people to walk around led by one man with one

eye, in order that the lord of the castle should understand exactly

what he was suggesting, and one castle made a deal, they saw the

point of going along with this offer, and this was more or less

power for the course in Cathar times.

We agreed to have lunch in his favourite restaurant, in the

village nearby. He loves this restaurant because the cooking is

quite rugged and certain authentic to the region.

This isn't the first time I have been here. I had this tripe dish

the other day and I loved it. A lot of people don't like the idea of

tripe back home, but it's great. It's like a tailor cutting cloth. I

know people aren't going to rush off and make this dish at home. I

was really keen to see step by step how he made it. He is putting the

tripe in there to blanch it and adding quite a lot of vinegar and

that is to help the blanching, but also to kill the very strong smell

of tripe. He's also put some veal legs in there and that gives the

final dish a nice quality. They get taken out and put aside when the

tripe is strained off, from the first cooking in the vinegar. Now

he fris some lardons and good fat and chopped carrots and little

gerkins, something I wasn't expecting, but I can understand the

thinking behind it. It is a good idea putting them in there. He's

got some capers, because tripe is a bland flavour and it needs lifting

with some nice sparky tastes like gerkins. I was looking at this,

which is splendid, when you think of the teabag bouquet garnis we

have back home. Then an enormous amount of garlic and a whole bottle

of white wine and the same amount of water. The most popular way of

cooking tripe at home is gently stewed in milk with onions. Back in

with the tripe and loads more water, enough to cover everything. I was

trying desperately not do miss anything and make sure I noted all

the fine points, so I could at least get pretty close to repeating

the dish at home. He's added a lot of saffron powder tlrks which

colours it up nicely and some tomato puree. I have to say that

saffron powder looked garish to me but he is a man after my own heart,

he understands the need for plenty of salt, rock salt and pepper. Now

the bouquet garni, and the veal shins and that that gently cooks

for up to five hours and then last of all, in go the chopped gherkins

and capers to add spikes of flavour. This is going into a baker's oven

and this would have been started off in the kitchen and then taken

down to the boulangerie, because nobody had energy to cook a dish

like this. I need hardly tell you I am so looking forward to eating it.

I will have the tripe please. You approve of that? Sure. I know

tripe is not everybody's cup of tea and the waiter was surprised to see

a Englishman order it. But it was everything I hoped for. I am just

so glad I have met you because we have been travelling on this barge,

through this beautiful country and eating lovely food. It is a bit

easy to get a bit too clawingly sweetly sickly about everything,

because it is so lovely. What does it mean to you, because I know you

have a grittiness about you? Honesty is one word but the other

is the way people blurt things out. When I first arrived in the village,

the doctor said to me of course she said she had only arrived herself

and she said she thought people were very nice and then I thought

perhaps some of them are not that nice. I have now decided they are

awful. I hear the voice of healthiness, I know exactly what

she means. People here are actually marvellous, but but to

sentimentalise them or imagine them that they are not strange and

gritty and hard as these, they are gritty, they reject patronising

people, often from Paris, and they say more or less what they think.

As a writer, what happened was that people would say to me, you like

stories and I say yes, I do. They say, few think that's bad, the

story you have just heard, come with me, I can show you something

and tell you something far, far worse. This for a writer is a gift.

It's irrestistible. So was his book. I am so glad I found it and I

couldn't wait to get back to it. I am over half way on my journey from

Bordeaux on the Atlantic to Marseille on the Mediterranean.

Home for the last four weeks has been my my plodding old barge which

I am getting fond of. This is the home of France's most popular and

cherished pre-cooked meal, the cassoulet. Practically every

restaurant here has its own recipe, but it is also famous for another

French institution, the French Napoleon said an army marches on

its stomach and I was interested in the French foreign legion's food

because there are so many nationalities involved that meal

times for the chefs must be a nightmare but they cook simple

French dishes. In the officers' mess they are making green beans

wrapped in bacon. In the legion air's canteen it was pasta with

duck. It was extremely difficult to get in here, lots of red tape and I

am so glad we got here because I really like the food. I am very

hungry as it happens and I could eat this. They have a tomato salad

with herbs. They have duck and macaroni and a nice mushroom sauce

and little amounts of coke, because it is the army, you see. But look

around, it is just sensational. These pictures here, they are so

evocative and I am sure it is all about the part of belonging. I am

so enthusiastic about the French foreign legion, ever since I was a

boy at prep school I have still got that enthusiasm and I am here, I

I have just stood in front of that column marching towards us singing

so slowly and marching so slowly. The whole thing is about this sense

of esprit, it is odd really because it is so mournful. It is like a

troop of monks singing a dark song. But there's something almost

menacing about it, you can't explain it, but you can feel the

way it bonds men together. These men have joined for all sorts

of reasons. They have left their families and friends, like this

chief sergeant. I joined for adventure. Nearly 18 summers ago, I

took the ferry, I already spoke French at the time and decided yes,

let's have is a go. I fancied a working holiday in the south of

France and this was one of the easiest ways to go about it. What

did your parents think? I didn't tell them at the time. The only guy

who knew was my best friend, a guy called Tony, I hope he is out there

and I hope he sees this. It was one of those things, I just had to do

it. I family found out later. Tony decided to leave. He let the cat

out of the bag. My parents began to worry where I had got to, where had

I disappeared, so he let them know. My dad wrote to me, me, a letter,

and and it reached me in Chad in Africa and he explained it was no

big deal, they knew what I was up to and wished me the best of luck.

I never looked back. That is the way it's always been. This is a

lamb Tagine in memory of that fantastic day. There is 139

different nationalities in the French foreign legion, amazing, but

actually it is the North African association that interests me most.

I was talking to a chef at the foreign legion, called Big Mac, we

couldn't film him, he didn't want to be film because his family are

in Burma, but I asked them if they cooked tagines and they said yes.

It is the really the lamb one I go for most. You associate that with

Morocco and Algeria. This is lamb shank and you can get your butcher

to cut it into managable sized pieces for you. I am Browning them

using olive oil, which gives them a lovely colour. It is important to

do this to any meat used in a a stew and a tagine is a stew.

Carmelising the exterior of the meat improves the flavour and

colour of the finished dish. Into the same pan I am frying off a

paste of garlic, ginger, shall ots, red chillis, coriander stalks and

salt. Next, two tea spoons of a pungent mix of spices used all over

North Africa. Then add chunky pieces of carrot, onions and more

olive oil. And coat everything with a paste, and then in with more

potatoes, both ordinary and sweet. Three to to four sliced tomatoes

and dried apricots. A good tablespoon of honey. Finally, back

in with the meat and a pint or so of stock, chicken will be fine. I

actually sent somebody out to get me a tagine, you couldn't fit more

than one person's portion in there. It's like spinal tap, where they

had a backdrop of Stonehenge and somebody had got the measurements

wrong, but that is a proper piece of equipment but this will do just

as well. Three to four bay leaves and a little salt and we are going

to let it cook away until you are ready for it. This is a

traditionally eaten with cows c -- cuoscous. You add boiling water and

when it's all soaked up, coat it in melted butter and olive oil so it

doesn't clump up and that is ready to go. Big Mac and the rest of

those tough Legionnaire's would enjoy my version of the tagine and

it will remind me of my day with them.

Virtually anything can be cooked in a tagine gu this sweet and savoury

combination has particularly I love all those Moroccan flavours

and you can use them to make brilliant spicy desserts, too. I

have one here using bananas and cinnamon. You were actually talking

when that was on about your visit to Morocco. Slightly different to

mine and that. We shot Black Hawk down in Morocco so got used to the

food. There was a festival, second only to Ramadan in terms of

holiness where everybody slaughters a sheep or goat at home. We saw

these kids playing football with goats heads. We got back to the

hotel and the manage certificate said we have something for you in

the car park. There were two sheep there. He went - and the shop was

lying on the floor twitching. We were like, don't do it it! They

brought out tea and biscuits. We were just ashen, horrified. Then

they hung them up and took the skin off. Plop off the head, open up the

rib cage, put it in a bucket and always smiling and chopped the head

off. I stayed watching thinking this is good for me, I will end up

veg tearia. When they took the head off, it looked like something I

would see in a butchers, I thought I would eat that. This from a man

who doesn't like celery. While you were talking about that,

I have the humble banana frying here. We create these spices that I

often find in tagine, cinnamon and honey. Fry off some bananas, to

colour them slightly. Then I have melted butter here, and filo pastry.

Spread that with butter over the top and what I am I am going to do

is take the spices that I love about Moroccan food, cinnamon and

mix that together with sugar. If you mix that together, you get a

fresh doughnut from a shop and roll it in that and serve it with ice-

cream. Sprinkle it over the top and I am

going to layer this up. I mentioned at the top of the show about Harry

Potter, which a lot of the kids will recognise you from. Is that

what you are doing, you have another one lined up Just finished

two weeks ago. Put the wig away in a box and say a tearful farewell to

it. I am not going to be in the sixth film, because I am not in the

sixth book. You have done some stuff for the BBC recently, the

State Within, which is brilliant. It is brilliant. It is one of your

favourites. I am completely compelled, it is really interested

and you are great. That is very kind of you. It was a lovely change

for me to trying to save the world. I did the same and came straight

from that and doing something else called Scars, which was a

disturbing and harrowing tale, to camera, a very violent man talking

about his life, and the contrast you get in your life to go from

guerrilla filmmaking, talking about a broken life and damaged heart and

go and make this glamorous conspiracy theory. Channel 4, 11.30

on Tuesday night. What I have done here, basically

layered this up with apricots, almonds, butter, more of the sugar

and cinnamon over the top. Take your bananas. I love the fact you

called them my bananas. It implies that I might be tasting this.

these on, the great thing about this, throw it all on. And roll

this up. On to a tray and throw it in the in the oven. You can

actually make something like this for Christmas, something rful

simple, really easy, butter over the top.

Do you do much cooking at all. Something like that would take me a

whole weekend. I like to lay things out like I am in a cookery

programme. I need acres of space, nobody in the kitchen, I have two

kids so it doesn't happen. I expect enormous praise for what I have

daub. My wife cooks every day, once every six months I expect a fanfare

when I Cook! It is good. If I say so myself. This is what you end up

with. Hopefully in the freezer I have some ice-cream. Take a decent

wedge of this, it's lovely and crunchy, serve it hot. Looks like

the pigeon buy they served in Morocco. Very, very popular in

Morocco. Pigeon pie with filo pastry. Is this healthy? My wife

will be watching. You mentioned you are a big fan of spicy food. I love

hot food, I love chilli sauces. I have one that makes grown men weep.

Holly God. There is a trend of parties where you only serve desert.

Yes, one has opened in in New York and bars lone that that only serve

desert. That fantastic recipe is on our

website, so log on and have a go yourself. Here is another delicious

weekend dish, this time from Diana Henry. Welcome to the show. I know

you have been looking forward to it. What are you cooking? Roast pork

chops with pears and red onions and potatoes and Roquefort butter.

is like a dish, talking about Sunday lunch with Clare, throw it

in the oven. I love that kind of thing. Choose good ingredients,

stick it in the oven, let the oven do the work. I want you to do me

potatoes. These are sliced thinly. You want waxy ones, two millimetres

think. The pears, it doesn't matter, because they are never ripe, it

doesn't matter because you are going to bake them for nearly an

hour. Pork chops, stand by things that mums think of at the end of

the day. You are not using standard pork chops. I am using spare rib

pork chops, they have more marbling on them, and good big ones, 300

grams each. This is really manly food actually. I am about to lose

my fingers on live TV. That's good. Stick those in the bottom. Better

to use waxy ones than floury ones. Olive oil. Pears, can you cut me an

onion into wedges. Everything has to cook in around the same time.

You went as far north adds Scotland. I went everywhere. What a tough job.

I had a two-year-old with me sometimes, so it wasn't always easy.

He's now in rehab! If you are watching Dylan, you are

not doing it. How has it changed? Four years, people were doing

passable Thai fish cakes, I really think it is great British cooking

is being done in pubs. A lot of chefs are in pubs as well. If you

haven't got lots of money and you are not famous already, that is the

place you can go and make your own place and start there. It means

they can do whatever they want. They have pretty low overheads to

start off and they see it as their own stage. Gone are the days of the

old prawn cocktails of the 70s. Yorkshire there is a place that do

a posh prawn cocktail and it's great. The chops go in with

everything else, thims goes on. In the oven. That goes in for about 45

minutes. After 15 minutes take them out and

put brown sugar on the pears and turn the chops over.

Then you are going to do this with a simple butter. You don't have to

We have walnuts going in here. What are we doing here? Watercress and

Crickory -- chicory salad. You have cassis in there. It lifts it.

Walnut oil and olive oil. You can't away from the alcohol. Everybody

says that about my recipes. It does end up in there quite a lot. Not

too much walnut oil. It is strong. Butter should be soft. Great things,

savoury butters for fancying things up that are quite plain. You are

writing books and things but you are also producing your own or you

are making your own pizza oven in your garden. Being a person that's

British food, gastro pubs, what is it about pizza oven. You can't make

good pizza oven. I did a course at river cottage on how to do it. How

to build a pizza oven. Why not buy it. Because this is more fun James.

I bought mine off the internet. I hold my hand up, I did make it

following the Italian instructions that it came in a crate. It was a

flat pack pizza oven. He set fire to it, at his birthday party he set

fire to it. It had a wooden roof. The past three times I have lit it,

I have the world's most expensive peas zarks they were 400 pounds

each, because it set fire to the whole roof, which we now made out

of metal. Mine is still being built three months down the line, it

takes a morning at river cottage, it's still not finished. There were

150 people at his birthday party, laughing, watching him run down the

garden with a garden hose putting it out. On with the butter. Butter

in the fridge, just to keep it firm. This is like being at my house.

Just look at that. That's proper grub. You have the

Pork ribs aren't expensive either. Just ask the butchers to take the

feet off. It is one of those dishes you like

the potatoes and you eat the crispy bits around the edge. You do the

chefy thing. I will do a chefy thing. Melted

butter. They just can't help themselves,

can they. A good dish, how easy was that.

could attempt that tomorrow at home. Don't set fire to the onion. That

is roast pork chops with pears and onions and potatoes and watercress

salad and Roquefort butter. Next time she's on, she's going to make

a pizza. A wonderful dish there.

Smells amazing. That joint is really good to look out for,

because most people would be dry. It doesn't have as much flavour.

That's lovely. It is one of those dishes, you

could do. We do a lot of tray bakes at hodge.

You could try making that recipe with Quinss, they are just coming

into season now, look out for them. Here is Valentine Warner with great

Beat roots are another of my absolute favourite venge tables and

at their best at this time of year. They make amazing salads and soups

but it is usually pickled to death and left on the shelve. I am on a

quest to find the ultimate beetroot at a very special farm, food

fashions are changing and in farming, biodynamic is the new

organic. Biodynamic farmers believe

everything on earth grows in connection with natural forces in

the cosmos. Lunar cycles, astrology and potions are at the centre of

the farming year for 100 biodynamic farms in the UK. Spencer grows

beetroot using biodynamic methods in Essex.

You have a healthy interest in cow pats. Have a look. This is really

high in nitrogen, nag kneesium, everything you need for a really

good manure to fertilise the the vegetables. The cow is central to

the biodynamic farm. Look at him with his horns pointing up wards,

he has a direct link through the horn right up into the cosmos.

cows horns are an aerial to cosmic alignment. Just like a TV Ariel.

Do you talk to your cows? Of course we do, I told them you were coming.

I thought I was in tune with nature, but Spencer takes it to a whole new

level. To fertilise his beetroot and other vegetables he grows, he

keeps several compost heaps but of This is a big active pile, the man

pulsing down on it. What we are going to do now. Add the magic.

This is your magic box. If you can make a hole going down half a metre.

The first preparation Yarrow which has been dried and put in the

bladder of a red deer, hung up over summer and buried over winter.

really is getting witchy now. Spencer attends to his heap with

love and attention and makes me apply four more more potions, all

representing aspects of the human body.

The heart of the heap is the netle. I never thought that building a

compost heap could involve so much witchiness. Five months ago

Spencer's special compost was used to blant beetroot speeds and it has

nourished the plants through the summer. Now autumn is here, it's

time to unearth some of his magical crop. Look at these. Wow. These

look really fat and healthy. This is the first biodynamic beetroot I

have clasped in my hands and what a belter it is, too. Of course, this

being a biodynamic farm, there is a really we are harvesting today.

the moon calendar, today is a root day, with the gravitational pull at

its least and in Virgo, which is an earth sign, so we are picking

beetroots at most auspicious time. Can I have a nibble of some of your

raw beetroot. Wow. What a colour though.

This is an utterly delicious beetroot, it hits you straightaway,

first bite. Biodynamic, I am not totally sure, but it's a very, very

delicious beetroot. Yes. That's as much as you can say really. What

more can you want. You can easily get your hands on fresh beetroot at

this time of year from lots of shops. For the best flavour it

really is worth buying them raw and cooking your own. Spencer's

conjuring up a raw salad for me and I am hoping to align my cosmic

beetroot with zingy flavours that will send his taste buds into orbit.

I am boiling my beetroot and the golden rule with any beetroot is

don't peel them until they are cooked because you will lose a lot

of the taste. Leave the skin on. I am going to boil my beat roots.

I will get peeling with mine then. I think Spencer's going to go a bit

hippie, healthy on the whole thing but I want to do something more

exciting and fiddled. It Does your beetroot creation have

a name? Yes, it does. Beetroot and sultana salad. Fair enough. Just as

it says on the tin. Mine is also going to have a raw element for

your sake, beat roots with green sauce. I am going to start with

anchovies. With onion and add capers for their

sharp salty flavour. I am put nothing some Dijon mustard now.

Parsley and mint add wonderful Herbie freshness and olive oil

brings it all together. Spencer finishes his raw beetroot

and sultana salad with fresh parsley. Beetroots are boiled.

I think we have done well here. Good quick cooking.

Spencer's partner Shannon comes to share my first biodynamic meal.

Welcome to the beetroot festival. Just in time for the beat depest.

I tell you what, that's amazing, that's got an incredible after-

taste. The two textures are superb together. It is incredible. I am

enjoying my health salad here. What do you make of that? I think it's

beautiful. I could eat the whole lot. Please go ahead and eat the

whole lot. Your beat roots are excellent, nothing short of

excellent. That's wonderful. biodynamic, all of it has been

thrilling and extraordinary, and magical and strange and and odd but

look what it's produced. That's great. I will never quite

understand how the moon and magic affected Spencer's beetroot but

what I do know is that they are the We are not not cooking live today,

instead we are showing you highlights from the Saturday

Kitchen recipe archives. Still to come: Nathan takes on Genarro in

the Saturday Kitchen omelette challenge.

We have this sered beef fillet with watercress and gorgonzola dressing

is well worth trying. Greg Wallace faces Food Heaven or Hell.

Find out at the end of today's show. Here is the brilliant chef Glyn

personnel with a fine -- Purnell. We are going to rose pollack, and

do some butter beans, out of a tin, because they are delicious and soft

and cooked perfectly, and some goats cheese chorizo and spinach.

Tell us about the pollack. It's a fantastic fish. We have pre-salted

one. You have to salt it for six minutes and then leave it overnight,

get the salty one l one and show you the difference. This one has

been salted. We are going to show you how to do this. This one has

been salted. You can see the difference, how shiny it is and how

firm the fish S Chop that for me James. I am going

to dust it with flour. Just to colour it up and get a slight

crunch to the top of it. I will show you how to salt it. Pollack is

part of the cod family but is a lot cheaper, and more sustainable as

well. You could use something like whiting, because it is pretty cheap,

and it is perfect for this dish because it goes well with the

chorizo. What is the thing about chorizo at the moment, everything

comes with chorizo. It does at the moment, especially on here, every

I don't know what it is, the flavour is fantastic, a lots of

chefs mix and match it with fish. The it goes so well with pollack

and cod. It is a classic Spanish dish as well. We have rock salt

only the bottom of the plate and then you put the fish on and then

cover with more. What fish do you do this with? Large sea bass is

nice, monkfish. That is going to take five or six minutes, you wash

it off and dry it and keep it overnight. It firms up the flesh,

because the pollack flesh can break up in the pan easily. Yes, you pick

it up and it falls apart. James has diesed the chorizo. News from

Birmingham, you are on to the second restaurant. I am opening a

second site, which is going to be my old restaurant, which I won my

first star with, I left there and we are going to reopen it. It is

going to be a restaurant, with ambition. I don't want to put too

much pressure on the new chef. Lots of ambition. It's going to be

simple, classic, French food, done with ambition.

And execution as well. Pan frying that in oil. Just a bit of oil. We

want a nice colour on the skin. lot of people use it for fish pies

as well. Yes. Salt the salmon, the cod and whiting and all the rest of

T We have chicken stock to get the We cooked this last week, you need

to cook out the flavour and oils. The butter beans are cooked, so

once the flavour has come out of What does the flour do to it It

gives it colour and texture. Obviously stops it from sticking to

the pan. A lot of people haven't got flash pans like here. Put in

Price-wise, how is it different to cod? It is a lot cheaper, but very

similar. Cod has slightly more flavour, but it is equally as good

when you are doing a dish like this. Slightly more flavour, cod, but

when you are using other ingredients, you can hold up

against it, because it is such a thick fish.

These are tinned butter beans. find that the tinned butter beans

are a lot softer, you don't have to soak them and cook them. Paprika in

there, we want to put some chorizo flavour without the meat. I feel

like I am stirring it up here. knew you were coming. These butter

beans are fantastic, you get them in jars from Spain. The French and

Spanish use a lot of them and I have seen them in supermarkets and

all the rest of it and the result from it, without soaking and

cooking, these are fantastic. Unless you do them properly, you

need to soak them for 24 hours, these are a nightmare to cook.

They take a long time. We have chicken stock in this there.

with the goats cheese. The cheese is going to thicken it. It is not

an expensive goats cheese, it is a soft young goats cheese, you could

use it with sandwiches or toasties. Just check the fish. Am I getting

goats cheese with mine? Yes. I love Another minute for the fish.

It is going to create like a coating. We have bowls, you could

serve it with crusty bread or do a big boat of it and serve the fish

on the side. We are going to put a bit of ambition into this one,

James, just like the restaurant. Monkfish would work very well with

that. Yes, grilled sea bass would be lovely with it. Or a pork cut

let with it. It's quite difficult to get hold of in supermarkets.

best thing to do is go to a fishmonger and ask him. It is the

white fish, we don't use, the pollack and whiting, the rock

salmon, it is nice, and salt that, that would be lovely. And hake.

This is taking longer than anticipated. We are going to pop it

in there and it be shouldn't take too longs. Seasoning-wise, you

don't need to season it, because you have salt in there. Yes, and

also the chorizo, I put a dust of ginger. Ginger dust. This is just

powdered ginger. Sometimes few put pepper on a lot of stuff, it tends

It We're full of ambition on this show. If it works out, we could

send this to Cardiff. P When do you put the ginger on it?? We are going

Apology for the loss of subtitles for 45 seconds

It's a brunch dish, not a banquet. Ginger on the top. Even it falls

apart, you can see it there. That is roast pollack done twice, one

with chorizo goats cheese and spinach and the other one without

the chorizo and a pinch of paprika. Easy as that.

Dive into that, tell us what you think.

Tell us what you think about the salt in the fish. People don't

normally do that at home. You need the industrial hard rock salt, it

makes a massive difference and it doesn't shrink when you cook it. It

stays the original size in the pan. It seasons the fish as well.

Wouldn't normally put goats cheese together with fish. It's gorgeous.

We are not cooking live in the studio today but we are looking

back at some of the great recipe moments from the Saturday Kitchen

archives. There's no-one better in the world with a piece of fish that

two Michelin star chef Nathan Outlaw. Just outside of our

leaderboard here, 22.96 seconds, a respectable time, but you have a

long way to go, to beat the guy that has been at the top of the

board, Genarro. You have been there more than a year. A tall order, six

foot five, but you have a secret weapon. I have a secret weapon,

watch me, yeah! Usual rules apply. Three-egg

omelette, cooked as fast as you can. Up against the fastest omelette

You are doing it differently, somebody emailed me you. Emailed me

yesterday and said make sure you Oh my God. Nathan,... He sabotaged

my pan. He sabotaged my pan before. Stop moaning, it's like being at

school, children. It's not really an omelette. This one, however,

that is an omelette. His omelette's not burnt.

How did you do that? Secret weapon! You were quicker. Gennaro, do you

think you beat your time? No. weird thing is you would have

beaten a lot of people on there, you would have been in fifth place.

John ter owed is a man passionate about many things and near to the

top of the list is beef. Here is a great beef recipe that is worthy of

a Masterchef judge. Good to have you on the show. What

are we cooking? We are doing a seered fillet of beef, rather than

being Carpaccio, but we are going to wrap it and cool it overnight,

so it keeps its shape, season, seer it and do a salad. I am going to

just season this off, wrap it up first, take just normal cling film.

Full et of beef, you use it for this because it is tender. It is

the only piece of meat which is inside the body, the rest of inside

of an animal is classified as offal, but this fillet holds the body

together, in a human it keeps us up right, but a Bovine is on all fours.

It has no fight in it. Chick it in the fridge. This needs to go in for

24 hours. Yes. The outside of that, I have some salt and pepper

kornings. Grind those together and then some fresh thyme. I am going

to grind that in there and as I sairks we have a piece of beef

which we have wrapped in cling film and set and that is going to be the

outside seasoning. If you can make my dressing, it is like a classic

Caesar dressing, egg, Parmesan cheese, oil and vinegar. Egg yolk

with the vinegar first, separate the egg and vinegar, whisk it until

it goes white, then add the oil and the whole thing with emulsify.

garlic going in here? No, I don't know why, I am not that friendly

with garlic these days. The fillet is set. Eye seasoning on the

outside of it, like a rub really, just enough to give it flavour, but

not too much, and don't forget, we have gorgonzola with this, so not

too much salt. A good tip is, don't put oil in the pan, get the pan

seriously hot, it's been on for five or ten minutes. Season the

meat itself, and that way the oil won't burn, you will just seer the

meat off. All you are going to do is coat it around the edge to get

the colour. I want a crispy texture on the outside and flavour. When

you are cooking spices, the heat of spices, you need heat to bring the

spices up, especially pepper. You wouldn't make it through

Masterchef, mate. Only joking. was BBC Two, this is BBC One.

only have one hob at home. I don't have a whisk. I will give you one

to take home. We have celebrity Masterchef coming out in the summer.

Literally turn it over and let it seer off all the way round the

outside. Then we are going to slice it thinly and and chuck it on a

plate. I am using rapeseed oil here. Olive oil is too strong. Rapeseed

oil is good for us. What is this, a health programme. It's about food.

And it's British, it is fantastic stuff. In September you will be

able to buy my new book which is Whirl that seers away, I am going

to talk watercress and make the salad. Great watercress from a

beautiful British from dues from Hampshire, maybe. A bowl of ice

water, drop it in, it looks like it is going to wilt, but it takes on

the cold water and shake it like that,. There are great leaves from

England and a lot of winter leaves. At this time of year, watercress is

still applenty. Beef there, you are doing that. Now stabilise it and

thin it down a bit, add some water to it and grate a load of Parmesan

cheese in there for me. Slice the beef thin. If you can't slice it

thin, that's fine, put it on the board, take the flat of your knife

and push it out and that will make it thin. We want it to be a salad

rather than being a big dish. I like a big plate of it. All your

your mates around the table. Tuck in. We have watercress, which is

ready to go. That's lovely. You have done very well there James.

Take my gorgonzola and break it up. I like the saltiness that goes with

it. It is quite acidic as well, not too soft. We have We have strong

flavours of the beef and thyme and Parmesan and the watercress. Tell

us about Masterchef, are you doing more? I think the great success of

Masterchef has been that it is real people in a competition, cooking

great food and doing something quite extraordinary. It really does

change their life and cooking doesn't get tougher than this.

you have a favourite contestant? get emotional about the whole thing,

I thought emity was -- Emily was inspiring, but James was just ready

to move up and to become a proper cook. I think he will do very well.

All three of them, will do very, very well well indeed. They have

all had offers, so that's brilliant. Some pepper on. Seered beef salad,

watercress, gorgonzola and James's Dive into that. A good breakfast.

What do you like with beef? Chips, roast bow Tate toes. -- Potatoes.

That's all right, yeah. It gets passed down.. The secret is really

sealing it off. You get a difference in flavour,

that outside char is really important and helps with the

sweetness and pepperiness. You could put some lemon on, I forgot

Is It wouldn't be right to feature one Masterchef host without the

other but when Greg Wallace paid us a visit, he had to face food heaven

or hell. Let's see what he got. Everyone has made their minds up.

Your food heaven, is sat there and, a big lump of lamb, shoulder of

lamb, with some veg, pot roasted, I know you like mint sauce or

potatoes, all concerntively, it could be these things, sweet potato.

I love sweet potatoes. I really do. This could be a Moroccan lamb

tagine. How do you think these lot have decided. Nice piece of lamb, I

think they will let me have the lamb. Both of these wanted the hell.

You are kidding me. What did these lot choose. The ladies wanted me to

have the lamb. They did. Fortunately.

3-2, they have chosen the lamb. Ladies, I will see you in the pub

later. We are going to get the boys on

here. Make me mint sauce, some classic mint sauce. Warm vinegar,

sugar in there, pinch of salt. Sort me out with the potatoes for the

mash. I am going to do the lamb here.

Pot roasting, something slightly different.

We have a shoulder of lamb here. This has been deboned. The butcher

can do it and supermarkets are selling this as well now. Take some

fresh thyme and throw this in. You could use rosemary, seasoning, salt

and pepper, and it is actually pretty cheap piece of meat. It's a

great piece of meat. It needs to be roasted nicely. Something like that

would cost you no more than �12. 15 years of cooking, I am coming

back to square one. Do you want me to do anything? No, just eat.

I am I'm going to tie this up. One of our callers that couldn't get

flew was interested in mushrooms. You haven't got time to pick your

own, but tell us about mushroom picking, what is the golden rule?

read somebody got poisoned because he he collected a poisonous one and

I would suggest not really to experiment. There are various

possibility to learn how to collect mushrooms. There are some societies

that they study and they learn how to deal with funguses, join one of

them. Otherwise, find an expert,. The golden rule is if you don't

recognise it, don't eat it. We have some onions, which I am going to

slice up. This is pot roasting, this is not roasting, it is not

stewing, not brazing. It is cooking in a pot, so the meat stands proud

of the liquor. I am going to chop my veg into decent chunks. What is

Britain's most popular veg? It is' been the same and it will remain

the same for the next 300 years. It is the most versatile vegetable in

the world, the potato, mash, chipped, boiled, puree, it is just

the most wonderful food stuff ever. But I am passionate about growing

my own produce, but why is it we are importing all this stuff, it

seems crazy. We haven't been able to feed ourselves for about 200 or

300 years. Land enclosures act forced the people off the land and

that was the end of Britain being self-sufficient. But we are on a U-

turn and we are more careful about our own produce now, so we are on

the right road. We have a way to go before we get to the culinary

tradition of Italy. When you go to Italy, you only ever see stuff that

is in season. I think the next trend is food preservation, because

few go to Italy, you still eat tomatoes in the winter, but they

have made jars of pasatta. Food preservation is the next trick.

shouldn't have to though. We should know about all this stuff. Well, I

have to say controversially, if women work, which is great, and

listen, because if you want a food culture, you have to have women

staying at home and a huge amount of people working the land. If you

lose that, you will never have a food culture like Italy or Spain.

Only the people, for education and learning in the family, they know

what good food is about. Italy, food, I go to Italy, food in Italy

is your birthright, it is not something snobby, you don't have to

have a lot of money to eat good food. If we produced more of our

own food, that is the key. Also if we taught some more cookery in

schools. It's coming back. Talk being basic food, big chunks of

carrots, that is how veg should be when it is in a stew. Big Big

chunks of onions and carrots, turnips. Garlic and the stock.

Italian red wine of course, because Antonio is here. Stock going in tl.

Can you do me some mash. English mash or French mash. However he

wants to do it. English mash you spoon out, French mash you pour.

Eat with your eyes. Salt on the top. Take the whole lot and pot roast it

in the oven, 350 C, 180 F, straight It wants realistically, a couple of

hours is the best thing, 2.5, 3 hours.

It needs to fall off the bone. We have one here. Of it I haven't put

the lid on this, the reason for that is I want the meat to brown.

It Just scoop off the fat. Get rid of that. No fancy jus and things

like that. Parsley, throw that in. This is what food is all about,

nice, simple. You can season that, This shoulder is actually just

carving like a leg of lamb. Pot roasting it, keeps it lovely and

moist. I think meat needs fat to it. We can pile this up into a chefy

I don't think food gets much better than that. Nice and simple. Mint

sauce on the top, grab a knife and fork. There you have it, your idea

of food heaven. Dive into that. While you are

tucking in, bring over your glasses and tell us what you think of that

one. I don't think you are going to get

a look in. It's flavours I have loved as a kid

and they are the flavours I still love now, beautiful.

That is all we have time for today. All the studio dishes from today

are on our website with all the Saturday Kitchen recipes. Click on

to BBC.co.uk. There are hundreds of delicious things too. Join me at