01/03/2014 Saturday Kitchen

for food then you're in the perfect place! Good morning.

If you're in the mood for food, then you are in the right place.

This is Saturday Kitchen Live. Welcome to the show! Cooking with me

in the studio are two top chefs! First, the man in charge of the

Michelin starred Indian restaurant, Benares. It's the brilliant Atul

Kochhar. Next to him is the Frenchman with a passion for pork

and an award-winning restaurant just outside Paris in the suburb of

Montroy. It's Stephane Reynaud. Good morning to you both. Atul, what are

you cooking for us today? I'm making Indian street food, karara aloo

chaat. And I'm making a dressing with spices, rather than tamarind.

This is a vegetarian dish? The first time, I'm very excited about it.

This is done with tamarind. It is quicker to make? It is much quicker

to make at home, otherwise it can take hours as it is a chutney.

And Stephane, what are you making? I am making tripe. Eight years on

Saturday Kitchen, we have never had tripe. What are you doing with it?

It is a tripe in breadcrumbs with sauce gribiche. A good mix with the

crispy and the potatoes. Tastes delicious too. I had it in

rehearsal. So two very interesting dishes to

look forward to. And we've got a line-up of fantastic foodie films

from the BBC archive too. Today there are helpings from Rick Stein,

Celebrity Masterchef, Ken Hom and Ching-He Huang. Now, our special

guest today has appeared in some of the most talked about shows on TV

including the BBC drama, Tipping the Velvet and Dr Who. She was last seen

on our screens starring in the award winning crime series, The Bletchley

Circle. Welcome to Saturday Kitchen, Rachael Stirling. Good to have you

on the show, Rachael. I know you watch it, amongst all of the things

you do. You must be one of the busiest actresses around. You are in

a play at the moment? Yes, well, I have opened that, then I start to

rehearse another one for the Watford Palace.

That is called Intervention. So, the one you are doing now for

three week, then straight into the west end for something else.

Too busy. Now, of course, at the end of the

programme I'll cook either food heaven or food hell for Rachael.

It'll either be something based on your favourite ingredient - food

heaven, or your nightmare ingredient - food hell. It's up to our chefs

and a few of our viewers to decide which one you get. So, what

ingredient would your idea of food heaven be? White fish. Any white

fish. And what about food hell? Those

passion fruit things. Those seedy things.

So it's either white fish or passion fruit for Rachael. For food heaven,

white fish, I am going to use Halibut. The fish is marinated in

white miso paste, sugar, sake and mirin then flashed under a very hot

grill. It's served with some green vegetables in a teriyaki style

dressing. Or Rachael could be having her food hell, passion fruit and a

passion fruit souffle. The passion fruit is mixed into some ready-made

custard along with a little sugar, and whipped egg whites. It's baked

in the oven and served warm with passionfruit ice cream and a little

shortbread on the side. You'll have to wait until the end of the show to

find out which one she gets. If you'd like the chance to ask a

question to any of our chefs today then call: A few of you will be able

to put a question to us, live, a little later on. And if I do get to

speak to you I'll also be asking if you want Rachael to face either food

heaven or food hell. Food heaven is a good one, though. Now, how do you

fancy Indian for breakfast? Oh, I love it.

Right, cooking first is one of the country's finest Indian chefs. It's

Atul Kochhar. So what are you making for us today? This is an Indian

street food. This is very common in northern India. They normally make a

tamarind dressing with this. I have taken this out.

So I have sugar, water, black salt. What is this? This looks pink but

when it comes as a solid it is black in colour, then when you mince it,

it becomes pink. The black salt in the supermarket is

black. This is different? Yes. More of a

rock salt. Absolutely. Then the spices are cumin, fennel,

chaat masala. So I take the sugar first. Now you say that this is

street food. Where abouts in India? There are so many different styles

of street food, so many different styles of cooking. Is this from the

north or the south? It comes from the north. Made with a variety of

different potatoes. They would use sweet potatoes. Here I have used

King Edward potatoes and also purple potatoes. Cut it into dices.

Why the King Edwards? It is a nice chunky potato. It holds well. And it

has the right amount of wax. Like for roasting? Exactly.

I have many potatoes here. Now when the sugar melts, I can then add the

spices. In a pan you can blanch the potatoes in water first. Then you

can deep fry them or cook them slowly in the pan. Bring it up to

the heat and cook it slowly. Now I have the purple potatoes here.

You will see them in the supermarkets and the shops, but we

are making these into crisps? Yes, we are making beautiful crisps to

give a nice texture, so to speak. We add a little salt here. Then once

the sugar has melted, I can then add the spices one by one. That will do,

chef. So, what spices are you adding? I have fennel powder,

toasted cumin powder, and those are the fennel seeds turned into powder.

And some ginger powder. Use it sparingly as it can irritate. Then

red chilli powder. Mix it all together with a little bit of salt.

Normal salt. This comes to a vigorous boil. Then

it reduces. The sugar will thicken the whole thing.

Now you are bus busy you have your fourth book coming out? Yes, we have

a book on Benares. We are writing that at the moment. I was shooting

photographs yesterday with my photographer. It comes out in

February next year. Fantastic. We both have a long way

to go to catch up with Stephane, though. He is in double figures.

I know. I know. Stephane was telling me he works two weeks on, two weeks

off. I was jealous of that. I can explain to you how to organise the

restaurant! I would need a course to understand that. Live with you for a

couple of years to understand that. Where is the tamarind in the dish?

Well, here it is the same way but with the tamarind pods. It is with

all of the spices but it takes hours. I am cutting that by using

the sugar and more quantities of the spices. It will achieve the same

result. I used the mango powder too, that is tangy. It is raw mango that

has been sun dried and cooked in. Now, the crisps here. They take a

couple of minutes. Remember if you'd like to put a question to either

Atul or Stephane then call us now on:

Now here I am making a yoghurt foam. I have used yoghurt and increased

the fat with a little bit of single cream.

Is this you being fancy? I was inspired by you, chef! Don't look at

me, I don't do that type of thing! So what is in there? Plain yoghurt

with a little bit of cream. I have added a little sugar syrup. You can

use honey. In Indian Essence we make this. That

is in Bromley and we have a restaurant also in Bexford.

Now, using this, you have to get the right amount of ingredients in

there? That is so true. Unlike in the rehearsal! That is so

true. Shall I leave this with you, chef. ?

true. Shall I leave this with you, chef. I

like it how you pass it over to me! You have a good hand in this.

What is it? It is a foam maker. It makes the yoghurt into a foam.

That looks like a fire fire-extinguisher.

And it goes off like one too, if you get it wrong! Right, let's start

plating it up. This is nice and crispy. We can take

this on. So, the crispy potatoes. The

pomegranate has gone in. Chopped mint and coriander, yes? Yes.

I have a little more dressing to come in this. A pinch of salt.

I have some chaat masala. I have some red chilli powder.

I will stay away while you do that... It is a new shirt, I'm about

to ruin it! I know what you are doing! I think that this is good.

It is a little hot, but. That is looks good, chef.

I am staying away. Come on! I'm like a poised gazelle!

So, I have added the dressing. Come on, we have 1 million more

people tuning in for this bit. What, just for the Spey? ! Yes! So,

the potatoes are going in. I was going to flatten the potatoes before

frying them. Are you ready? Wait. That is better.

All you need is a Flake and you will be sorted.

Beautiful. Right, we have the dressing done.

Yes. The watercress... Crispy potatoes on the top. So tell us the

name of this dish, then? This is... What is it? ! I don't know! What is

it! ? What is it? ! I don't know! What is

it! ! It is karara aloo chaat! That's it. We are done.

It looks delicious! It looks good. It really is worth a new shirt.

There you go. Dive into that. And I take it that the sugar just coats

the potatoes. Yes and the mango powder gives it a

tanginess. And the pomegranate. Hmm! That is amazing.

It does taste delicious. We need some wine to go with this.

We sent our wine expert, Susie Barrie to Surrey this week. So what

did she choose to go with Atul's astounding potato salad! This week

I'm in Surrey in the market town of Haslemere. The rain has gone, spring

is on its way. I'm in the mood for wine! So let's find some lovely

bottles to go with this morning's recipes! Only a chef like Atul could

take the humble potatoes and turn it into a dish that tastes so utterly

surprising and delicious. What is interesting about Atul's karara aloo

chaat, is that its or begins lie in simple Indian street food. So when

it comes to choosing something to drink with it, a cold beer, such as

this Whitstable Pale Ale is an option, but this is street food on a

different level. Atul has given us a beautiful and complex take on aloo

chaat. So it needs a wine with a subtle sweetness to match the dish.

I could have gone for a Riesling, but I need a wine with a little less

vibrancy to go with the earthy potatoes. I have chosen a Pinot

Gris. From Alsace in France. It is Finest Alsace Pinot Gris 2012.

One of the crucial things to remember when matching wine to food

is that the wine must be as sweet as the food. If it is not, the sugar in

the dish throws the wine out of balance and make it taste dry and as

Tringent. Hmm! That smells of red apples, and

honey and spice. So, this dish is aromatic, rather

than very spicy. And the gentle fruity nature of the wine allows the

exotic flavours to really shine through. There is also a herbal note

to pick up on the mint, the coriander and the watercress.

Atul, this is such an innovative way to serve potatoes, it deserves

something a little bit different, like this, to drink with it! Well,

everybody is enjoying this one. Dive in.

Tell us what you think. I think it is spot on. She has

chosen a fabulous, a cracking wine. A great combination. There are a lot

of flavours going on there. With the sweetness, with the pomegranate, the

herbs but that is perfect. Had hmm! You are making sure that

you eat this as the tripe is due in about 30 minutes! So, tripe,

Stephane, what are you doing with it? I am frying it with a tartar

sauce, with potatoes. You are pretending it is a fish

finger! If you have a question for today's chefs then call: Now let's

catch up with the brilliant Mr Rick Stein on his tour around India.

First, he is visiting a modern restaurant. Similar to yours, take a

look at this. These tower towers are from a Hindu

divine text. Not far from the temple is the

modern restaurant. I feel there could be a touch of Indian irony

there, but they purely serve vegetable dishes are lots of rice on

banana leaves, that they call saja. There will be always three to four

different curries, made from lentils, chickpeas, spinach and

potatoes, but the most popular is Samba. A spicy rich vegetable stew.

The main word in this particular recipe is "lots." That is lots of

tomatoes, ditto with the turmeric, shed loads of salt huge fistfuls of

jaggery, and then tamarind water for freshness and acidity. Finally,

asafoetida, used in India, as garlic is frowned on here.

Now, these men are Brahmaians. They do not eat garlic, ever. So this

powder is the closest thing to it. It is hot. Can I try a bit? It is

hot. It is really good.

It is really nice. Great. Now, what they call a tarkah. It is

always added at the end to enhance the flavour. In this case it is made

with fenugreek and coriander seeds, lentils and then curry leaves and

dried Kashmiri chillis. That is poured into the vegetables at the

end. It really lifts the flavour. In keeping with tradition, the food

is always served in a certain order. It is auspicious to place the sweet

elements on first, followed by the carbohydrates, which in the south

has to be the rice. Then proteins, in the form of dahls. And finally,

the nutritious vegetables and then cur -- curd.

This is the only thing that they serve here, but everybody loves it.

Everybody has the same thing. Imagine that probably half of India

eats like this. All vegetarian and certainly in Southern India,

everybody eats off a banana leaf. It is the most perfect vehicle for

eating off. When you finish, you fold it up with anything that is

left and throw it away, but you don't throw it away into the rubbish

but to the cows! I'm getting very much more used to eating with my

hands. I still find it difficult, because one's unfamiliar with eating

with one hand and it is very difficult to stop from getting

extremely covered, not only over my hands but my shirt and trousers! But

the technique, apparently is not to get the rice too wet and roll it

around a bit. Then use the thumb to fire it into your mouth.

I'm beginning to get it. I think as you begin to get it, you

begin to get to enjoy it. So, to cook. And I wonder, has there

ever been a better location for a television chef to cook his heart

out, surrounded by lovely birds and animals on the edge of this

beautiful lagoon. Well, this is just the most famous

dish I would suggest in the whole of Southern India. It is called Samba.

A celebration of vegetable markets everywhere. It reminds me of walking

down a long street near the temple. With lots and lots of vegetable

shops. Some large, some small. Some with just a woman who has a couple

of vegetables in from the country. Marvelling at the variety. You have

to have a dish that uses the vegetables and this is what it is.

Here are the vegetables. A selection that we got from the market this

morning. We have okra, carrots, pumpkin, tomato, chillis, you name

it, it is there. I will add this to the boiling water here.

I just heard something, I have forgotten one really important

ingredient that goes into this dish, that is the mungdahl. That softens

as quick as the other vegetables cook. I used green mumg but here

they prefer to use yellow. Now a teaspoon of turmeric and a teaspoon

of sugar. I will let that boil and simmer away. Now I need to make a

Marsala. So I add a teaspoon of dahl. Fenugreek and coriander seeds

and three to four vibrant Kashmiri chillis. And curry leaves and

asafoetida. Now, turning the fried masala into a smooth piece, using my

wet spice grinder. Just make sure that the lid of your

liquidiser is securely on. Otherwise hot oil could go over your shirt and

your face, or in my case, WILL go over your shirt and your face! A

mental note, I was thinking, in the final recipe, let the Marsala

ingredients cool before blending! There we go.

So now what I will do is to make a Takka. It is what you stir into a

few dahls at end. It is normally things like hard fried onions,

mustard seeds and fenugreek seeds, but stirring it in at the last

minute it give it is a real flavour lift. Hence takka, hence the takka

dahl. Enjoy with a hand ful curry leaves

and tomato chutney it is really nice.

Now Rick mentioned a plateful of d -- idlees. What they? It is a

steamed bun. You can make a batter, ferment it and steam it.

Rick used some very special lentils for his curry but there are lots of

different varieties you can get easily in shops. I've got some

readily available puy lentils. They are a great accompaniment to so many

things including sausages. Now these sausages are a full, meaty pork

sausage. I am going to fry them and make the ultimate cassoulet. We are

using lentils to thicken it and serve it with mashed potato.

Firstly, we chop up the bacon. But not too small. It is quite

rustic. So get the pan here and take the fabulous Toulouse sausages.

You get one sausage per portion. Throw it in with the bacon. To

colour that nicely. Then we have onions, carrots, celery, and some

leek. I will sweat that off in a pan and start to make our casserole part

of this. I mentioned at the top of the show,

you are extremely busy but acting was probably something in your

blood. Your parents are both in the trade? No, no, my dad isn't.

He is theatre? He produced a couple of plays, but he is not really into

theatre. He got into it as he wanted to be involved with my mum, but mum

has been a successful actress all of her life.

Just a bit, Diana Rigg. I know, I know! My brilliant mum. Do you get

advice from her. Or does she leave it to you? We always love giving

each other notes. She came to see the show on Tuesday night. She gave

me a couple of really good ideas with a couple of lines. Just

suggestions as to how to deliver them. They were brilliant. We love

one another's notes. So this is a show, a play that you

are doing. Often we get actors and actresses to come on to the show to

plug things. You are not plugging anything? No,

I'm not plugging anything. Because it is sold out! But what it

is about? It is a variation of a theatre play directed by John

Gielgud. Then it was a disaster. You have never read such bad

reviews. He went off, the writer went off with his tail between his

legs and hid for a few years after as it was such a full-blown

disaster, but I did a reading of the play, Variation, in Chichester. I

knew he had these wonderful heroes. The lead woman is called Rose Fish.

She has got great soul. She is from Birmingham. It is about a woman who

is dying, who has an affair with a younger man. La Traviata is based on

the plot line. He did this reading. I knew that

there was something about the show. The director, Michael Oakley and I,

did not expect the response that we got from the audience. It was

fantastic. So two years later we are doing it. We cut it a lot. We went

back to the original script. We looked at the original hand-written

version of the script by Rattican. You can tell it excites you? ! I

love it. I love the lead, Rose. She is rude, loud, vulgar. All of the

things that I like. All of the characters you play have

been in a way? Yes, unique or cross-dressers. I play a lot of men!

I have worn a few sausages shoved down my pants! Any way, moving on!

We have our veg here. We have the bay leaves, the cumin

seeds there. It is burning.

Rachael it is not burning! It is caramelising! Then in with the red

wine. The whole lot goes in with the sausages and the bacon. And now the

beef stock. Good quality beef stock. And then, when we have done all of

that... It is delicious. And now you take the lentils. The

puy lentils don't need soaking. You pop them in, this thickens up with

the casserole, the cassoulet. I can't smell it, I can only smell

your aftershave! If your fancy foam thing was not enough! I'm getting

hit again here. Put the lid on. Now, smell that. That will get rid of the

aftershave. Right, we cook this for 30 minutes

and then we lift the lid off. You have this stew.

Oh! That does smell good. Thank you. Thank you.

Any way, as well as you do that play at the moment, you are doing

something else. You are learning lines for another play? Yes, Mike

Bartlett's new play, Intervention. It is brilliant. It is at the

Watford Palace Theatre. I did Medea last year. He is one of our

brightest best young writers. He has written a new play.

It is called Intervention. We start it in two weeks, I think. It is a

two-hander. Two characters. A boy and a girl. They don't stop talking

for 70 pages. It is an hour long. I could see you would be quite good

at that! All right! It is a perfect part for you.

You have made me cry! My eyes are running now.

That is OK. I'm just looking forward to the tripe coming in about 15

minutes. So, black pepper. Then fish -- finish off with some butter.

There is the smoked duck confit in there. That is fantastic. The mashed

potatoes. Do you put nutmeg in mashed

potatoes? No. No. Then we serve that with the casserole. You have done so

many things on TV. You have also done The Bletchley Circle. The

people that have not seen it, it is based on code breakers? Exactly. It

is the imaginary life of what happened to the women who worked at

Bletchley during the war. Where secretly, having signed the official

secret's act, they broke the German enigma code. They were taken from

the brightest minds of Britain. Taken to this secret place,

Bletchley Park. It exists m Milton Keynes. The code break breakers

worked during the war and after, they were back to normal lives, so

it is the imagined lives of what happened to these four or five

women. Are you filming a new series? They

are writing a brilliant story line, waiting to see if it is commissioned

by ITV. And something else? The Game. It is

a spy series. Good luck with that.

Oh, can I start? Fill your boots. I am not very glamorous when I eat.

That is OK. Oh! Fantastic! So, what are we

cooking for Rachael at the end of the show? It could be her food

heaven, white fish and I have chosen Halibut. The fish is marinated

overnight in white miso, mirin, sake and sugar. It's grilled and served

on a bed of teriyaki vegetables and finished with a little miso

dressing. Or Rachael could be facing food hell, passion fruit and a

passion fruit souffle. I'm using ready-made custard for this and I'll

mix in the passion fruit and whipped egg whites to the batter. It's baked

and served warm with passion fruit ice cream and a little shortbread on

the side. Some of our viewers and the chefs in the studio get to

decide Rachael's fate today. But you'll have to wait until the end of

the show to see the final result. Right, it's time for the latest

action from Celebrity Masterchef. The hopefuls are in teams of two and

have to face one of Gregg and John's invention tests. Best of luck!

Welcome back. We have now got for you a good old

fashioned MasterChef invention test, but you are working in teams.

We need to see that you are making progress. We are going to ask you to

make for us one main course and one dessert from the set of ingredients

in front of you. You have ten minutes to plan the dish. We want

style, elegance, sophistication. Off you go.

How are you on dessertses? Not good. The ingredients are begin you fowl,

chus nuts, cryinger, wild mushrooms, cabbage, carrots, kin, shallots,

cranberries and puff pastry. So this is chestnuts. Pumpkin and

chestnut tart for pudding? Sounds gorgeous. We could use it as part of

a sauce. OK. The ten minutes are up. One

hour, ladies and gentlemen, something delicious please! Let's

cook! Talk to me all the way through the prepare.

How are you feeling? Quite happy at the minute. I am confident with the

Guinea fowl breast. I know it doesn't take long.

What are you cooking for us guys? I am doing my idea, I think we are

working on it. We are pan frying the beginow -- Guinea fowl, we are using

the legs, not the breast. And dessert? We are doing a pumpkin and

a chestnut tart. OK, it is a tart. We are

experimenting with the flavour. I have done cranberries to try. We

have sweetened them. Would it be fair to say you have an issue with

teem work? We seem to know. It is like we are telepaths. Like aliens

cooking. You are not wrong there. It is like

aliens cooking! This is not acceptable, John. It is not going

out. I'm not putting my name to that.

Teams, you are halfway. You are halfway.

You two actually look organised. It has surprised me.

Why? ! Is that a back-handed compliment? ! You seem to get an

idea quickly and get on with it? Is that right? We are most of the way

there. What are the dishes? The dessert is

tarte Tatin, then a pan fried Guinea fowl with veg and mash.

Film yips, are you confident snoo? Yes, hopefully. We are going for

gold. Hopefully we can put a nice plate on for you guys.

Hey! Sounds good. You have just over 15 minutes left.

Get it in the oven. Just put it in the oven. What have you done? I

think it is probably done. That is done. That is cooked.

Five minutes left. Your time is up. Stop. Stop.

Ade and Phillips have made breast of Guinea fowl with a chestnut mash,

braised cabbage and a cranberry and cider sauce. Followed by a blood

orange tarte Tatin with Madeira cream.

I love the Guinea fowl. That is beautifully cooked. Really soft and

moist. Thank you. I was not at all convinced that

chestnut mashed potato was going to work. I was wrong. You are right.

I don't like it. But I think it would divide any

audience, but there are big, bold flavours. I have been pleased you

brought them here to the fore. They are individual, exciting and

interesting. I am really pleased for you. And

let's have a look at this, pudding... Oh, I like that. I really

do like that. The pastry is cooked. I love the creaminess of it. It give

it is a lovely texture. And there is the taste of marmalade. It is a

marmalade tart. It is cooked well. It is well thought out. It was

interesting to watch you work as a team. You did not separate the

dishes and did stuff together. I think that the result is great.

Not bad. It all worked. Denise and John's main course is

Guinea fowl leg with braised cabbage, carrots and a mushroom

cream sauce. To follow, they have made a pumpkin

and a kes nut tart with a cranberry coulis.

-- chess nus. I think that the Guinea fowl is

lovely. The skin, the meat is wonderful and soft. It is seasoned

really well. The vegetables are lovely. Almost there. Denise, not

bad at all. Let's move on from Guinea fowl to this... What the

heck. OMG! I think that the intention is good. Pumpkin pie is a

wonderful, wonderful thing, but you had no idea how to make it. It needs

to cook for about 40 minutes. That is a nightmare. A pumpkin soup on

undercooked pastry. Sorry, mate.

It is OK. You have to laugh about it and learn. Exactly. I won't be

making that again! Thank you very much. Off you go.

This round, for Mijas thrown the competition wide open. That's it.

And their own food. And at the end of that, one of them goes home.

You can find out who Greg and John decide to get rid of in about 20

minutes or so. Still to come this morning on

Saturday Kitchen Live. Ken Hom and Ching-He Huang have ventured into

the Chinese countryside. After a tour round a mountain village they

head to the forest to eat with the woodcutters who cook their food

inside bamboo trunks! Big News here on Saturday Kitchen! For one week

only we're not making omelettes! FLIPPING EGG, we're making pancakes

instead. You can see who's BATTER at it, Atul or Stephane, live, in our

Saturday Kitchen Pancake Challenge, live, a little later on.nd will

Rachael be facing food heaven, Miso marinated Halibut with teriyaki

vegetables? Or food hell, passion fruit souffle? Right, It's time for

more cooking and Stephane Reynaud is up next with an ingredient that's

often ignored in this country but is making a bit of a comeback. It's

tripe! So how are we cooking it Stephane? So, we have a beef tripe.

It is blanched. We are cooking it with all of these vegetables. Leek,

carrots, onions. So this is how you buy it? Yes, it

is blanched like that. So when you buy it from the shops it

looks like that. It has been blanched.

It is prepared like that from your butcher. So that is nice.

Now, tell me about this, is it all through France that you have tripe

on the menu? We have tripe everywhere in France. Now it is good

to have this male. It is very cheap. It is the cheapest piece of the cow,

the tripe. We are in London. So it is probably

a little more expensive than it should be.

It is two euros in France. It is the same.

In London it is just under ?2 a kilo.

That is right. So We have the tripe and we are

adding a bouquet garni and some water. What is tripe? It is the

stomach of the cow. It is hairy! No, it is so good.

Sometimes it is from the pig as well.

It doesn't have to be from the cow. But for this recipe it comes from.

Lyon. It is from the cow. So, it is cooked. And then we have the

vegetables. You can make a soup with that. You have a nice stew. You can

make a risotto. With one recipe, you can make three or four recipes. That

is great. So we make a sauce tartan -- tartin. Now, when you cook the

tripe, you can pan fry it as well? Yes. There are so many different

recipes with tripe. It takes a long time to be cooked but you can do a

lot of stuff when it is on the fire. Meat is the base of so much of your

cooking. The pork it started off with, but you use it for so many

different things. Is this a recipe from your restaurant? It is from

Lyon. It is very old. The soldiers of Napoleon used this recipe. It is

a very, very old recipe. You have written a book on offal,

from Head to Toe? The first one. ? You have written a book on offal,

from Head to Toe? The first one. I think so, and the latest one is on

tripe? And another one on the hot dog? Yes, you know in Paris, we

speak only about hamburger. I was a little tired to speak about

hamburger always. It has literally taken over Paris by

storm? It is trendy to Cookham burger in Paris now. So I wanted to

write a book about hot dog but only with the French traditional

sausages. With the Toulouse, with... So where

is your restaurant in terms of Paris? You are on the outskirts of

Paris? It is in the east suburb of Paris. It is two minutes from Paris.

It is still on the Metro line. It is a very popular area at this

time. Ten years ago it was a little, not

dangerous but... Quite dangerous? Yes, quite dangerous.

It is cheap rent, though, isn't it, chef? Yes.

So, we are now frying the tripe with the chives.

In your recipe you can deep fry it? Cut it into smaller pieces? Yes but

I make big pieces for Rachael. I know you loves that! Where does this

come from is it because of your farming background? Yes, my

grandfather was a farmer. He worked also in a butchery. The offal was

the cheap parts. Tripe was for us. So I grew up with tripe.

It is fantastic. And you have used plain breadcrumbs

there, but the secret is to cook it for long enough. Yes, it must be

very, very tender. Otherwise you cannot eat it if it is not tender.

And other recipes? You can do it with a stew, with vegetables, with

tomatoes, with ginger. I remember at home, we would do it

in car mallised onions. The secret of it was to cook it for a long time

to start off with. Right. So we have the lemon there.

Are you ready. Atul said it look looked gross! But it tastes nice!

You didn't hear that! You bad girl! I think it is the last time for me

to be on the show. No, it is not! So, you have cooked

the spring onions over the top. Yes, you add the potatoes.

That is a serious portion, Stephane? Yes.

It is for me! That's why. I'm not going to argue with him.

When you grow up on the farm... And with the beautiful tartar sauce.

There you go. We almost have part of the Saturday

Kitchen rugby team. Any way, moving on, what are you calling it? It is

tripe in breadcrumbs with sauce gribiche.

It would have been better in French. Tablier de sapeur. That's what it

is. Yes.

The man is a genius. He really is. That is enormous! It is serious on

the side. Dive into that with the lemon on the plate. The tripe so

chic. The texture is all wrong! It is gelatinous! No, it is not! It

tastes beautiful. It tastes really delicious.

I told you she was a good actress. Right, we need some wine to go with

this. Our expert, Susie Barrie has been in Haslemere in Surrey this

week. So what did she choose to go with Stephane's terrific tripe? When

I heard that Stephane was cooking tripe, I thought, wow, I will need a

big, gutsy red wine for that. Something like this blend of Syrah

from the south of France, but, I was wrong! Because when you taste

Stephane's dish, the flavours are surprisingly subtle. Although there

is an underlying savoury taste, what you notice the most is the soft

texture of the tripe in its crunchy coating and the creamy and tangy

gribiche, that it is served with. All of this means that this is

really a white wine dish, but it needs something flavoursome and

characterful. So I have stayed French and chosen a beautiful blend

from the Rhone Valley. It is the stunning, La Redonne 2012.

This goes so well together. It is all to do with the generous,

yellow-fruited style of the wine that really hits the spot with this

particular recipe. Hmm! Smells of apricot blossom and

honeycomb and ginger. And when you taste it, this wine has everything

that I am looking for. Lots of ripe melon fruit to balance the tripe and

the flavours in the sauce gribiche, but at the same time, this is a wine

with refreshing acidity, it cuts through the richness of the sauce,

the mayonnaise and the Bury bred krom -- and the butterery

breadcrumbs. Well, Stephane, I have never had to match a wine to tripe

before but I have found one of my best new food and wine matches. That

is definitely worth raising a glass to.

It certainly has. She managed to match the nail varnish to the bolt,

but this is a great -- bottle but this is a great combination.

Thank you. It is perfect. It is fantastic.

There you go. What do you think? Delicious. Delicious. I prefer that

to that. I think you have to try it. I think

it is the mental block. We have forgotten about this piece of meat.

And a great time to bring it back. It is a bargain.

Right, let's get back to Celebrity Masterchef and Gregg and John have

to send someone home. But first the hopefuls have one last chance to

impress them by cooking a dish of their own design. Let's see what

happened. Now, it is your turn to impress. It is time for you to

shine. Because at the end of this dish, one of you is going to go

home. Ladies and gentlemen, one hour, let's cook.

You had a bit of a rocky start to the day, really? Terrible. Really.

What are you doing to redeem yourself? My dish is scallops with

chorizo on an apple and celeriac rosti.

You have beautiful ingredients. Can you do yourself justice? I would

like to think so. Everyone in the room is very qualified, but I don't

want to go home. I just have to get rid of the fear. I maintain a

general expression of worry but that is just the face I was born with!

Thanks, John. Well done, mate. 20 minutes gone. That means that there

are 40 minutes left. There seems to be a bit of a spring

in your step now? Well, yes, there is. What I am cooking now is

something that I like to eat. So, I'm hoping that you will like to

eat it. If you don't, I should go! So, Ade, what are you cooking for

us? I am cooking stuffed lamb cut let's with squash and a artichoke

salad. How do you stuff a lamb cut let? I

have butterflied them. So they are stuffed with Parma ham,

Gruyere cheese and sage. I am going to bread them and fry them.

So a cross between a salt saltimbocca, a veal cordon bleu, and

lamb chops? I wouldn't know but I'll take your word for it! Ladies and

gentlemen, you are halfway. 30 minutes gone. 30 minutes left.

Your competition has really kicked off, hasn't it, mate? There has been

a massive improvement. Massive for me. I am loving it. Enjoying it.

Phillips, what are you cooking for us? I am making a sea green with

tomatoes and basil and rice. And sea bream.

I think it looks great but I am worried about that cheese. Where

does that go? You will find out. Don't worry about that! Denise, by

the looks of it, you are getting a pudding? You certainly are, sir. I

am doing two little tarts. One with apricots, one with cherries.

You seem to be getting very serious about the competition? Yeah, why

not? It's a competition, I am going to do my best.

How good are you going to become? Oh, I am going to get really good.

For sure. You should have seen me a fortnight ago! Ha! You have just

eight minutes to complete your dish. Just two minutes left.

OK, guys, the time is up. Ade's lamb cut lets have been

stuffed with Parma ham, Gruyere cheese and sage. They are surfed

with a squash, artichoke and watercress salad and balsamic

onions. I reckon that looks ace! Thank you.

Ade, the culinary term is boom! On the money. Absolutely on the money!

Beautifully cooked lamb, with crispiness on the outside. With the

wonderful cheese and the richness of the smoked lamb. Very, very good

indeed. Well done. Thank you! Phillips' sea bream has

been topped with tomatoes and basil and served with asparagus and a

tomato, basil and cheese rice. I'm really pleased we didn't have

more cheese in that rice. Cos cheese and fish, I don't believe works.

However... I love the fish! All over, a pretty decent dish,

Phillips. Thank you very much.

John has served scallops and chorizo with a celeriac and apple rosti,

wilted spinach and cherry tomatoes. You have a little bit of sweetness

from the celeriac and the rosti, that is well made. You have the

strong paprika flavours of sausage. It is difficult to discern the

scallop in amongst that. It looks good, but when you eat it,

it sits there. It is a bit Melo, rather than being argh! Thanks,

mate. Thank you. Cheers.

Denise has made two almond custard tarts. One with cherries and one

with apricots and served them with a Kirks o kirsch Chantilly cream.

That is a very pretty board. That detail on the pastry is amazing. It

is crunchy, beautifully cooked. It is really, very, very good indeed.

Well done, Denise. Thank you very much. Indeed! Some

great cooking. We have a difficult decision to make. Off you go.

An interesting day. I tell you what, the competition has turned on its

head. Who is it going to be. ? the competition has turned on its

head. Who is it going to be. Zprsh who is it going to be? Firstly, a

big thank you for all of the effort you have put into the competition.

It is a tough decision for us but one of you is leaving the

competition. The person leaving us is... John.

Sorry, John. OK. Clears. See you. Thanks,

goodbye. Next week the remaining three

celebrities have to cook for some former finalists. Right, it's time

to answer a few of your foodie questions. Each caller will also

help us decide what Rachael will be eating at the end of the show. So

who do we have first on the line? It is Jim from North Wales. What is

your question? I have a calve's ton gushgs e. You are a lucky guy.

Stephane, what could you do? We can put it in a pot with cabbage, a bay

leaf. With a potato and for two or three hours to cook it.

Great with a pancetta. How long to cook for? Three to four hours, it

has to be tender. And when it is cooled you can pan

fry it. Yes.

What dish would you like to see? Food heaven or food hell? Food

heaven, please. Steve from Manchester, what is your

question? I would like to know what ingredients for a base of a good

curry? This is the key. The spices firstly? The base of the curry is to

choose the spices, cumin, cinnamon, card mon, clove. Chopped onions,

sauty them until they are deep brown in colour. Then add ginger, garlic,

tomatoes, the canned or fresh, then the powdered spices, red i, turmeric

and cardamom and ginger and garam Marsala but leave that to the end.

You can store your curry piece in the freezer for months.

That is the base of it, but cook the onions really, really well.

That is really critical. If you add the ginger garlic piece, saute it is

really well as it lingers on for a very long time otherwise.

Good luck with that one. What dish would you like to see at

the end of the show, food heaven or food hell? I would like to see food

hell. Why would you do that? ! It is his decision.

And Debbie, what is your question for us? I have ox cheeks.

Fantastic. What are you doing with these, Stephane? Make the perfect

beef bourguignon. You can use carrots, onions, wine, you have to

cook it for a long time. It must be tender. It is the part of the beef

that I love. A light dusting of flour and seal in

a pan. Good luck with that. What dish would you like to see at the

end of the show? Absolutely, food heaven! And Laura, what is your

question for us. ? heaven! And Laura, what is your

question for us. I would love to use artichokes but not in soup. Well you

could use the karara aloo chaat dish that I made, using the artichokes

instead of potatoes and choosing your own spices.

Don't eat too many it gives you wind! What dish would you like to

see, food heaven or food hell? Oh, she is too gorgeous, it must be food

heaven. And Paul, what is your question for

us? S The perfect batter, please, for fish and chips.

Now u you could use chickpea flour? I make fish and mash. I make a

batter with chickpeas and add a little rice flour and use the beer

to raise the batter. It becomes crispy and divine.

If someone has a gluten allergy, they can use the batter.

Mine is sugar, salt, yeast, and strong flour, and the beer, when you

add that, and cider vinegar. It cuts on the heaviness of the beer batter.

Or it goes soggy. Leave it for a couple of hours, let it bubble up

and then cook the fish nice and crispy.

What dish at the end of the show? Food heaven, please.

Right, in honour of Shrove Tuesday we are ditching the omelette

challenge for one week and doing a very special Pancake challenge

instead! The aim of the task is to make as many pancakes as you can in

two minutes. The batter is made and rested, the pans are on. Each

pancake has to be cooked properly and, more importantly, flipped at

least once to count. They must be flipped at least once! ! This could

be a total disaster. Are you ready? Yes.

Your time starts now! My money is on Atul.

This one is gone. It is practise, you see. Your money

is on Atul? Well... I don't know now.

Oh, no, Atul! He has one. Is not the secret to oil the pan

after? Can I change my bet. I've got one!

So, Stephane, what about opening a creperie? I think so.

A very cheap one! Exactly. Don't worry about this, the omelette

challenge is back next week. Much better.

Well, I don't know. The omelettes don't look as good as these and at

least these are cooked. Honey, maple syrup... A little bit

of cream? Wow! Less is more! Less is more! I was supposed to count these.

Do you want to taste some of this? Am I allowed off my stool? ! That is

revolting! I have to go on stage tonight.

You did about three, did you? . Come on.

Stephane... . Yes? We can serve this with tripe! It is not really the

definition of a French crepe. Good batter.

Can I try one? I think... Well we even had fancy pans for you.

Stephane, I think you achieved, two. Yes! Thank you.

You need a medal for that. Atul, I don't know how many you did,

but you definitely did more than two. You did... 2. 5.

3. 3.75. You are officially the winner.

That is a competition you will never see again on TV. So will Rich get

her idea of food heaven or food hell? Atul and Stephane will make

their choices whilst we take a trip to China with Ken Hom and Ching-He

Huang. They're leaving the big city behind today and heading to the

hills. The city's not the only thing they're leaving behind as Ken

appears to have lost his shirt! We have left the heaving cities of

China far behind to embark on a journey across China's vast Western

Front year. We are travelling 3,000 miles from

the tropical jungle of Yunanan. To the city of Kashgar. The home to

China's ethnic minorities, who make up 10% of the population.

These minorities were seen in the past as a threat to the realm by the

Hahn emperors. But they wanted to discover the fate of their cuisine

in modern China. We are spending our first week in Yunnan province in

south-west China, on the border with Vietnam, Laos and Burma.

We are here. It is beautiful.

This is Nanping village. They settled here in the 7th century.

Is this the village chief? The tribal chiefs like Bo Wen, have been

head of the villages for centuries. Once a hereditary post, today, the

chiefs are elected by the villagers and reported to the district party

communist government. These families live in homes with

few modern conveniences. This is a house? Yes.

And with no electricity, cooking takes place over a simple open fire.

Wow! It is a limited kitchen. Wow.

I would like to cook here! Tell him we would like to cook and share with

him. We love cooking and especially we

love to cook the ingredients we find here.

But first, we are heading to the local farmland, to learn more about

the Thai way of life. This is so pretty.

I love how they irrigate the fields. I like that very much.

The people here were some of the first cultivators of rice in China.

Today the 128 million villagers of the poor, they live on less than ?1

a day. To survive they have to utilise everything in the

environment. They prove how resourceful that they can be.

How do you they know how to harvest the bamboo? Their knife skills are

incredible? ! This is as strong as steel it is flexible and it can be

reused again and again. Yunnan has 250 types of bamboo,

here, they have found wonderful uses for it, from building houses,

bridges and farm tools, to making food and medicine.

Now they are preparing for lunch. For these people who spend long

hours working up the mountains, one bamboo tree provides them with the

kitchen equipment that they need to make lunch on the go.

When the food is prepared, they put the food in it.

It is a big bowl! Look, they have made these as well.

I want one. Now they are making chopsticks.

Brilliant! Amazing. Can they make us a bamboo steamer to take home as

well? Everything is sustainable. Natural.

The men are making two dishes for lunch, using the bamboo stalks. So,

first the aromatics. That looks great. First is a fragrant chicken

stew with chilli, ginger and Veitnamese mint. The ingredients are

stuffed in the bamboo stalk, water added and then a rolled up bamboo

leaf to keep in the moisture, it seals it.

It is in ingene yous. It is using everything from the environment in a

nice way -- ingenious. The second dish is rice and beans,

packed in a stock. Each grain of rice is like a bead of

sweat as it takes such hard work to collect the grain, so my grand

mother says never to waste it. Both bamboo stalks are cooked on the open

fire for about half an hour. This is certainly a new thing for me. I have

never seen anything like this. This is fantastic.

And stirring? ! I think that this ritual shows that China is so

historical. It has a very rich agriculture heritage. I think this

ritual expresses that. It is finished.

That is good! Oh, wonderful! There goes the head! He is cracking it

open. That looks good. Wow! It is spicy too. That is

wonderful. There is that bamboo fragrance and

it is unusual and the beautiful delicate sweetness. It is beautiful.

They have their tradition. It is nice that they maintain it.

The eldest here, this is the head for the eldest here.

Hmm! There are some Chinese traditions, I don't like! There'll

be more from Ken and Ching on next week's show. Right, it's time to

find out whether Rachael is facing either food heaven or food hell.

Your food heaven would be this Halibut. I'll marinate it in white

miso, sake and mirin then grill it. It's served with some teriyaki

vegetable and finished with a miso dressing. Or you could be facing

your food hell, Passion fruit, which I'll mix into some ready-made

custard with whipped egg whites and sugar. I'll serve them warm with

passion fruit ice cream and some lemon short bread on the side. Atul

likes it. He has chosen that. And Stephane too! He went for the

passion fruit. Not that it mattered as everybody at home, bar one

caller, wanted food heaven. So that is what you are getting.

, right, what we are making is this lovely dish.

The dressing is the white miso piece.

I bought some of that back from Japan. It sat in my fridge for about

year. I could not work out what to do with

it. This is what you do with it. You

need the white one, though. We have sugar, sake and mirin. The mirin

looks like stock stir yop in texture. So this is the sake. That

goes in there as well. So we mix all of this.

There is nothing in there! There was some left in there.

Now we mix this in a piece. The point of the dish is to leaf it in

the fridge overnight. So before I pop that in the marinade. I have one

that has been in the fridge. This is really the key to this. You have to

leave it in the fridge for at least 24 to 48 hours.

I can take the mixture on a tray like this and I was going to cook it

directly under the grill or you can put it in a freezer bag. Straight

under the hot grill, now. That will take about six minutes to cook.

So, the guys are preparing the veg. It is hot, isn't it? It is a

kitchen! Now we take some of this and place it on the tray.

Then you can take the fish, so this is the halibut. It is so good this

fish. It has no bones in it. Is it expensive? It is a little

expensive. Is there a good cheap fish that is

not so expensive? I think pollock and hake, I know that the French

love hake. Hake is amazing.

It is one of the first dishes that I learned in France, steamed hake with

a butter. You, you leave this in the fridge

for really 24 or 48 hours. It gets better. On a tray or in a freezer

bag. It keep it is moist. Now a teriyaki sauce. I will keep some of

the marinade. The teriyaki side of it is the same

combination... More sake? Yes, I have kept that quiet. There is a lot

of it in there. There is a bigger glass. Go on, then, finish it off!

We have mirin. That goes in there, and then the Shaoxing wine.

What is that? You can buy it from the supermarket.

Take all of this and put it in the pan. The secret is to boil it. It

reduces down and you get the thick mixture. If you are doing teriyaki

chicken, you coat it in the marinade, pan fry it in the pan and

as it cooks it thickens. Do you add honey? You can but the

secret is the sugar. You can use honey, east -- either or, now this

starts to get thick and sticky. We don't want to take it too far. A hot

wok here. That fish is going to be cooked. Now we have garlic, ginger,

chopped shallots and the dressing and the black cabbage.

I love that with chilli. It is very good with tripe! It is!

Really it is very good with calves liver.

I'm sure that you have that in France? We call it kale.

Kale is different? It is different to us, yes.

And then we have pak-choi or pak-choi. We are going to steam it

and char it at the same time. Now a hot pan.

So, you are on theatre tonight? Yes. I will have a little doze after

this. So, you are on theatre tonight. We

didn't say how small the theatre is? I can't tell you, the dressing room

is the size of that. Eight actors with lots of costumes. There was a

curtain dividing the boys and the girls but after the first show we

gave up with the curtain. So bosoms are flying about. We are in our

pants and doing our costumes up. Is it a proper theatre? It is the

Finborough. The audience are almost on the stage. In fact their feet are

almost on stage! You mentioned that somebody fell asleep... No, that is

not true! One person but he was very old. I was tempted to stamp on his

foot and wake him up! We did wake him up and shouted a little bit.

We used to do that a lot on Ready Steady Cook! No, it is an amazing

venue it does old plays or new writing. It is brilliant. ?16 a

ticket. That is the reason you are sold out?

Yes. We are paid ?50 a week. ?50 a week. Why are you doing it? I was

offered a show in the west end for a lot of money or this one for ?50 a

week, so I did this one. That is a good enough reason.

The appearance fee for this is more than I get paid for the whole show.

And that is ?52 a week! And talking of cast. We have camera three there,

Tom in the Wales shirt. He said he was an extra in the very first film

you did. Still Crazy. I was rubbish, I didn't

know what I was doing. What part were you in? The final

concert. It was great fun that.

We did that on the OO 7 stage. You keep chatting.

Who are you? ! Now the stock going in there. So the ginger is in there,

all at the last minute. Now we have the teriyaki-style sauce.

You have burnt it a bit! It is not burnt it is charred! Can I help?

Pour that on there. It is so heavy.

All on. Is that a test? Did I pass? What do

I do? The washing up? The washing up is there.

Now stick that in the back. Now the sauce. This is the sauce you put

with it. This is your marinade that I have got.

That looks so beautiful. Then you have this teriyaki-style

veg to go with it. You have got there with everything

else. And then, of course, you have this

wonderful bit of fish. This is your cooked halibut. You can

leave the skin on if you wish. It is lovely. Then we have some of the

teriyaki reduction. The thickened sauce there, to go with it. That is

very nice on there like that. And then finally, some of this. It

is red amaranth. The show offy stuff. There you have it. You get to

dive into that and tell me what you think.

This is my idea of heaven. I will get the wine out.

Tell me what you think of that one. The greens look tempting. Oh, my

God! Hmm! Hmm! It is the sweet miso. It is nice, but the secret is to

marinade it for up to 24 hours. To go with this, Susie has chosen

Eclipse Bio Bio Riesling 2012. It is priced at ?7. 99. It is a 2012.

I think this is a great combination there.

There is a lot of flavour there. Sweetness and everything to go with

it. It is nice, isn't it? Delicious.

Cheers. Thank you for voting heaven. We have 20 seconds left. What is the

next play? It is Intervention at the Watford Palace in April. I can't

remember the date! Quite soon! It will be fantastic. Mike Bartlett,

our best young writer. Atul, give us that wine back. There

you go! Well that's all from us today on Saturday Kitchen Live.

Thanks to Atul Kochhar, Stephane Reynaud and Rachael Stirling. Cheers

to Susie Barrie for the wine choices! All of today's recipes are

on the website. Go to: bbc.co.uk/saturdaykitchen. You can

enjoy Best Bites tomorrow morning over on BBC 2 at the slightly

earlier time of 9.40am. We'll be back here next week at 10am. In the

meantime have a great day and enjoy the rest of your weekend. Bye!