01/06/2013 Saturday Kitchen

longer for the summer to start so we are kicking it off right now with

our sizzling hot collection of world class cooking. This is Saturday

Welcome to the show. With me in the studio two chefs both with star

quality. The man from the North East who won over our hearts and stomachs

with his unique brand of Michelin star cooking, Kenny Atkinson and

another who ran two restaurants with each having a Michelin star, Anthony

Demetre. What are you going to cook? A bit of a surf and turf. Anthony,

follow that? Much simpler. Slow cooked breast of lamb with spiced

aubergine. Really lovely. We are not used breast of lamb much before.

It's underrated. It should be the lamb shank of this era really.

really an inexpensive cook of meat. Great value and great for this

weather. And braise it slowly is the key? Yes.We have foodie films from

the BBC archives too, including helpings from Rick Stein and

episodes of Celebrity MasterChef and the great gourmet chef himself,

Raymond Blanc. Solving crimes on BBC One alongside Jason Isaacs in the

huge hugely popular show, it's Amanda Abbington. Got to be the

busiest actress around at the moment? It could dry up like that!I

always think that with actors and actresses. Not everyone wants to see

me on the telly. But do you wait for the phone calls? Yes.All of a

sudden it comes together? Yes. It can literally be you audition, the

next day you have a job for six months. So one thing leads on to

another though? Yes, hopefully I'm generating! At the end of the

programme today, will we cook food heaven or hell for Amanda. Either

your favourite ingredient or your food hell. Our chefs over there and

the viewers will decide what you are going to be eating. We have never

had this as a food heaven. I don't know why because it's amazing.

then. Bread! Easy for me. But good bread. It's got to be crusty and

warm with a lot of butter. What about the food hell? Red snapper.

Can't get on board with that. unique flavour and texture to it?

Yes and I always manage to get a million bones and it's a bit too

scaly for me as well. So it will be bread or snapper for

Amanda. I'll use a whole loaf of bread with lots of your favourite

things inside it, perfect for a summer picnic. I'll fill an entire

loaf of bread with chicken, peppers, onions, courgettes, mozzarella

cheese, tomatoes, pesto, wrapped in cling film overnight and served with

a simple salad. You can have it warm as well, pop it in the oven or grill

it. Or Amanda could face food hell, snapper, baked in tin foil with the

bones out, chilli, lemongrass, lime and coriander and served with a

Mizuna leaf and palm sugar dressing and coriander. Tried to glam it up a

bit! It looks lovely actually.If you would like to ask a question on

the show for our chefs or us, call If I get to speak to you, I'll be

asking if you want Amanda to face her food heaven or hell. Hungry?

Yes. Let's get cooking. The chef making a long overdue return to us

is Kenny Atkinson, great to have you is Kenny Atkinson, great to have you

on the show. Thank you. We have chucken and scallops, a surf

and turf? Yes, we are going to honey glaze the chicken wings. To make

them softer? To break down the texture, keep them moist, it's a

boneless chicken wing. So you have me to do the chutney thing?

apple pickle, yes. We are using any apple for this?

Granny Smiths keep the texture better. Water, sugar, vanilla and

some cider vinegar. Sounds good to Chicken wings very inexpensive.

are going to break them down even more? Tough whole wing. Using a

sharp knife above the knuckle, straight through on one side and on

the bottom same again straight through. What you are left with is a

beautiful joint of meat like that. What I want to do, James, is with

some duck fat, drop the wings into the duck fat, with a bit of forward

lick and thyme. Slowly confit that for an hour, an hour-and-a-half. --

a bit of garlic and thyme. Using duck fat helps keep the moisture a

lot better. The wings you can keep for stocks and sauces, but we don't

need to use that today. A clove of garlic in as well. Since you were

last on, you have left the place where you were working? Yes.And you

have a new venture? Yes, all this week it's been boxed off. We have

got a deal on a beautiful grade I listed building on the Newcastle

quayside. Absolutely stunning, just been restored to its full glory.

it a mill? Used to be three merchant houses in the 15th century, so this

goes in the oven. So yes, we have done a deal on that and hopefully

all fingers crossed we should be open by late August, mid-Septembe.

You are famous for your Michelin star food but I talk it this is much

more of a brasserie sort of thing? Yes, it's a dish that's affordable

dining, accessible to everyone. The location we have got is perfect for

that. These are the wings we have done earlier. I'll tip them on to a

plate and show you. You could cook those on the stove as well? On a

real low heat, yes. Let them cool down in the oil first. Then you want

to pop the bone out like so. Keep the wing intact. The within why you

have cooked it like that is so that you can take the bone out as well?

Yes, I want to be able to eat it with the scallop without the fuss of

worrying about bones. You are making it look a bit easy though, aren't

you? ! How long in the even then? hour, hour-and-a-half. Won't take

long. Sugar, vinegar, cider?Cider vinegar, yes, you could use white

wine vinegar. Over here, we've got a little puree, yes? Yes, same again,

adds a bit of richness to the dish. So it's 250 g of celeriac, clove of

garlic, butter, half a pin of water. Reduce it down quickly -- pint of

water. Lightly blend with a bit of cream, then you have got yourself a

lovely smooth puree. A bit of vanilla in the apple mixture there.

We'll toast off the hazelnuts as well? Yes.It's exciting times for

you then. Is this your first restaurant? My first stand alone

restaurant, yes. It's a little bit scary. Pan fry the wings off to get

a bit of colour, then finish them with a touch of honey. It's been a

while since you have left the last place? Yes, March, April time we

left. We have spent time searching for the right property, what we

think will be the right move to do. So just enjoying some quality time

with the family and the children. And watching day time, morning TV,

that's what you have been doing? have got to relax, James, you know.

I know, you are a big fan of Jeremy Kyle, that sort of stuff! Pan fry

these off. They are the scallops, James, I always buy them in the

shell. These for me are the jewels of the sea. Small palate knife. Try

and take to it the flat side so you can break down the muscle. Straight

through. These are the hand-dived ones? Yes, and scrape it along the

top shell like so. Scoop it out. of scallops? Yes.Tried this before

zblie I would cut my hand off. The easiest way is to use a table knife

probably isn't it? Or a small palate knife, yes. Hazelnuts here are just

lightly toasted. Then you want some honey? Yes, to give it a glaze.

Honey on the chicken. Remember, if you would like to ask any of our

chefs a question, you can contact We've got our puree here? Yes. With

the scallop, I want the presentation side, the side that we are going to

serve up. Lightly dust that with a touch of cumin to give it a lovely

little heat to the scallops. Cumin or curry? Curry is fantastic as

well, yes. Use as much as you want, depending on how strong you want it.

What have you got here? Chopped celeriac, shallots, garlic, water,

butter reduced down, blend with cream and finish with salt and brown

pepper. -- ground pepper. There is the chicken. A bit of oil

in the pan, like so. That's that one. Then you want some apple

pieces? Yes, some fresh apple to freshen the salad up. Is this the

food that you are going to serve in the restaurant? I think so, yes.

Obviously we are still working on concepts but I want the simplicity

of ingredients and people to enjoy good quality food. You have got a

great larder up there haven't you? It's phenomenal in the North East.

That's what we showcased doing the Great British menu. The food's

changing in the North East, it's up and coming now, which is one of the

reasons why I want to move back to Newcastle. Have you got a name for

the place yet? Not yet, no. I'll have to come back on, James. We are

in the early stages of the design. There's a sink at the back if you

want to wash your hands. We have an apple here which I'm getting ready

now. This is basically the raw apple, a bit of texture. Yes.

Scallops on the bottom. There you go. Don't take very long at all.

Literally about two minutes. The apple pickle we are reducing down,

obviously we got one done earlier, reduce it down almost to like a jam

really. We have a minute left. Scallops should be fluxed over. Turn

the heat down and add a bit of buzzer. It's a good way to finish

them off? The heat of the pan will finish the scallops off, yes. People

are scared to cook fish at home. It's really simple to do, to be

honest. It's just confidence. Add a bit of that... With scallops,

they can be pricey, particularly the hand-dived ones? Yes, if you get

yourself a good fish morning, they are not too bad. -- fishmonger. A

good nonstick pan always helps as well.

We have got the hazelnuts here, and you have a bit of hazelnut oil as

well? Yes, to bring the whole thing together. Ready when you are.Baste

the scallops. I'll get the puree ready. Thanks, James. There you go.

Like so. Cook for half an hour? Right down, then let it cool down.

So we'll do something fancy here, just a bit of celeriac puree at the

base of the plate. In the restaurant, we use a small palate

knife to drag it back, but if you have scissors or a plastic top,

which is the top of my son's fruit pot, a rectangle there, scrape it

down the side. That's it. And then to finish off, the scallops will

scamper. Don't throw that away! You might need it! Where is it? Might

need to sell tape it back on to your son's fruit pot!

The apple pickle. Put that in-between the scallops. Adds a

beautiful acidity to the dish. The wings, same again, scatter. No bones

in it? Boneless, so it's easier to eat. And then the hazelnuts that you

roasted off before. A little scatter of those, adds a bit of texture to

the dish as well. Some beautiful fresh seasoned leaves which have a

cumin flavour for the dish. Coriander to freshen it up. Hazelnut

oil? Yes.Tell us what this is again? Very simple cumin roasted

scallops with honey glazed chicken wings, salad of apple, celeriac and

hazelnuts. How good does that look? But what does it taste like? ! Dive

into this. Breakfast. Scallops for breakfast. Do you know, that would

take me about five hours to do what you just did. Took me five hours the

other day, haven't cooked for five months. Dig in. My wout's watering.

With this camera crew, it doesn't make to it the end of the table. A

great combination with chicken and scallops? The freshness of the apple

works with the wings. No-one's having this! That chicken is

amazing. Oh, my God. So celebrate English wine week, we sent Tim at

win to Gloucestershire to brave the British summer weather in a Great

British vineyard. What did he bring back to go with Kenny's super

back to go with Kenny's super scallops? It's not the best weather

to visit a vineyard, but I've come here to celebrate English wine week,

so I'm off to Cheltenham to find some fine wines for the dishes.

Scallops and chicken wings rural a bit of thought when it comes to

choosing the perfect wine match. It's English wine week, so you could

choose this English sparkling brut from Surrey. That would be fine with

the chicken alone. The wine I've chosen is the 2012 Taste the

Difference long dock white because we have the scallops too. Most are

made from single grapes like Sauvignon Blanc and Chardonnay. We

have three varieties here. The wine is more than the summer of its

parts. On the nose. Some honey suckle, pear, peach and apple.

Palate - four way great combination, pairs perfectly with different

elements of the dish. The weight goes nicely with the honey chicken

wings, the acidity cuts through the creaminess of the puree, it

compliments the sweet scallops and it's perfect with the apple chutney.

Kenny, hope you have had a English of English fizz. This is a knockout

with your scallops. Cheers! Fantastic. The acidity works well

with the wings. Great as a combination with the two. Refreshing

as well and cuts the richness. wouldn't drink it on its own but

fantastic with that. Not that there's anything left to be able to

drink it with it. Am I supposed to share it? ! Don't worry! Anthony has

less familiar cut of lamb to share with us. What are you going to cook?

Slow-cooked breast of lamb with spiced aubergine. Might try it later

Ethiopiafully. Now to France for more edible adventures with Rick

Stein who's in Gascony and he's found a woman with a remarkable

talent for Paughsry and I do mean remarkable. Just watch this! -- for

pastry. Good cooking still rules in France. The Hamburger joints and

pizza places haven't taken over yet and this is particularly true in

rural areas where family-run food businesses cater for a local trade.

Lucy makes bases of tortillas. I'm amazed. This is like the Greek

filo pastry. She makes it look so easy. It's like stretching a skin

really. I'll bet you it's not as easy as it looks. That's what I like

about watching people do something incredibly skilfully, they make it

look so easy. Never seen anybody describe a perfect circle before,

but she's done it and I'm speechless with the skill here. It's just such

pleasure to watch. She lays the sheets of tissue-like pastry in the

bottom of a well greased pan and using a granny's apple slicing

machine, she fans the apples around the base. Adds a generous glass of

caster sugar. I know I'm going to like this! Just imagine trying to do

this in a restaurant. You couldn't! Sugar and vanilla. Now for the

crown. These came about after a meeting about farm diversification

and lieus yen served her pies as a treat 20 the good people that turned

up. -- Lucienne. People said people would come from miles around to buy

these pies. I'm lost for words. If you just

think about the French skill with patisseries, this is it! This just

explains what it's all about. It's so light. It has a real luxury to

it. There's no pastry cream, it's like a vol-au-vent, like a breath of

wind, it's utterly, utterly butterly.

So laden with pies, we return to the ship and we are impressed. This is a

real jewel. The wife of famous king who gave France the poulot pot came

here. Henry IV was a good Gascony boy. He liked his garlic. When he

arrived in Paris to become king Henry IV, his bride-to-be on several

occasions would not share his bed chamber because he stank of garlic

so much. I think of him as a man with a common-sense attitude to

food. He wanted all his subjects to eat chicken at least once a week on

Sundays and the most famous of those dishes was poulo pot or Henry IV

chicken, nutritious, lots of vegetable, low in fat, would feed a

family for a couple of days at least. We need dishes like that now,

for goodness sake, in this world of fast-food, too much fat, too much

sugar. Poulot pot, that's the thing! The port thing is a good stock with

the usual suspects plus whole garlic and belly pork. Let us remove the

and belly pork. Let us remove the head and neck firstly. That can go

into the stock pot. The jiblets I will use to make a lovely stuffing

for my poulot pot. After the chopping, take some breadcrumbs,

parsley, garlic, ham and bacon bound together with egg.

Sometimes the stuffing is more delicious than the expensive meat

it's supposed to accompany. It needs to be seasoned generously and

talking of flavour, don't forget the head and neck. Waste not want not.

Put that meat into the cavity of the chicken. Let's face it, this is not

the sort of dish you are going to do when you come home from work in the

evening. You need to spend time enjoying every part of the process.

Even the fiddly bit of tying up the chicken so the precious filling

doesn't fall out into the stock. In the days of Henry IV, nobody had an

oven so everything was cooked on top of the fire in a pot, hence poulot

pot. After simmering for 40 minutes, take out the chicken head used for

flavouring the stock. Henry knew the miraculous benefit of chicken soup

even then. Put the chicken back in, followed by fresh vegetable, crunchy

cab annal, leeks, fennel, in fact anything you have to hand. A recipe

should be a tune to which you can sing your own song. There's a

special sauce to accompany this. I think it's what makes it really

French and lifts it from being a chicken stew to a gourmet meal. The

whole thing is made with dijom mustard, white wine vinegar, olive

oil, capers and chopped up gherkins. Here is an interesting twist. Add

some chopped hard boiled egg, then flatleaf parsley and more vinegar

and olive oil to loosen. You've got to be able to almost pour it off the

spoon because you are going to drizzle it all over the finished

dish. Once that's ready, season it generously because it must have a

bit of a kick and it's ready to go. Joint the chicken into chumps.

Peasanty chunks. It's legitimate here because that's what it was

designed to do, to feed the poor people of the land. This stuffing is

really good, almost like a pate. We call it force meat and the French

call it farce, which means to pad something out. Chop up the belly

pork. With all this, one chicken feeds six people, no problem. This

is the sort of stuff that you can think of a peasant's cottage and you

walk in there and there's this lovely smell of a chicken, veg and

broth all simmering away together. We've lost the enthusiasm for dishes

like this, but in the last series, I did a dish of corned beef with

cabbage and it was the singly most popular dish that I did. I just feel

the same with this one. It's so elemental and really the sort of

elemental and really the sort of Watching that has unspired me to do

a master class from one of my all-time classic French desserts, a

creme brew lay. There are a couple of ways of making it. I do it in the

traditional way -- creme brulee. You can make this on the stove and set

it, it is not as good I don't think. We have double cream, milk and use

seven eggs, medium sized ones. We'll give you six of the dishes that

we've got over here which are the traditional bullee dishes. We want

the egg yolks. -- brulee. We are going to mix this together.

Traditionally, the flavour would be vanilla. There is a herb out there

which is lemon flavour and goes the fantastically well with

fantastically well with strawberries. You can actually just

put the lemon herb with the cream and warm it up gently. If you are

doing a coffee creme brulee or anything like that where you want to

infuse the flavour, you can do it on the stove. Add our vanilla to this.

I'm using these pods. These are a bourbon vanilla, from Madagascar.

I've seen vanilla grow on the trees, it's fantastic to see. They are much

bigger and fatter pods. That's what you need. They are a bit more money

but the key is you get a lot more out of them as well. They are not as

dry. Often vanilla pods when you dry them, they can be dry. These are

really soft. You can tell that when you bend them. They don't zmap. You

can just open these out. For this, we want the seeds. I'm not infusing

them with the pods, just the seeds. I learnt this recipe whilst in

France. I borrowed it from France! In we go with the sugar. Caster

sugar. Make sure you have everything ready that the point. The caster

sugar cooks the eggs. It's starting the cure the yolks. We need to mix

this as quickly as possible. Then we can throw in the milk.

Then we can throw in the cream. While in France, they don't actually

have double cream like we have over here. They use mountain cream, a

thicker stuff. Is it the same kind of thing? Yes, still good for you,

you know! Thicken the veins!Yes. But it's not readily available like

what we have. We can throw this through our sieve and make sure you

get all the seeds out because this is all the goodness, of course. If

you want to make a coffee one, you put the coffee in with the cream or

the milk, bring to it the boil, turn it off and add the mixture when

cold. That's kind of it really. The whole idea of this now is basically

just gently cooking it. You could take this mixture and then pop it on

to the stove and then cook it, like a creme anning lace. I don't think

it's the best way of doing creme brulee. I think you agree zblie this

is the more consistent way of doing it. The crucial part is actually the

cooking now because you want that clotted cream consistency and that's

the pest way of doing it. The key so that is that I have one already

done, I made one in the studio yesterday. Half #23i8 this with

water. It's a tray of water. Take the tray. Fill up the creme brulees

over here, that's the thing, but you don't want to fill them over there,

so top them up while over here. I 've set the oven at about 250 which

is about 120 centigrade. Gas mark two. Gently cook it for an hour.

Close the door and we have some here. I'll brulee those in a minute.

First, I'll make a fresh new season of strawberry, blend and mix

together. We'll talk about you now and what you are up to. Like I said

at top of the show, congratulations, tonnes of work. Mr Selfridge,

another one of those? Another one until October which will be out in

the New Year. Hugely successful? Nice Sunday night viewing, good fun

to do and I had to wear a corset and a wig which is fun for about five

minutes. You mentioned Sunday night viewing, Case Histories' final

episode tomorrow. A big storiline tomorrow? There is a cliff hanger so

people will be going "oh man" Jason wants to do some more and I do.

Jason Isaacs. It's based on two characters, yes? Kate Atkinson,

she's not a crime writer, she deals with mainly relationships and

people. A relationship between you o two as well? Yes, complicate and

troubled souls and they keep missing each other and it's great fun to

play. Unrequited love is always the best thing to play. Another series

of that confirmed? Not yet. We are hoping that people want to see it

some more. Jason wants to do some and I would love to. Must be going

well because it used to be six smaller parts, now it's three larger

ones? Yes, because Sherlock worked very well like that, so I don't know

whether they maybe got the idea of that because you can fit more in,

get more characters in it and more in-depth stories. You mentioned

Sherlock. You are in the third series, yes? Yes.Your partner's

been in it? Yes, he plays John Watson. It's great fun doing it.

It's top secret though, you can't tell us anything? No. I play a

female character in Sherlock! We are going to do the third episode in

August. We pick up the third one. Martin's off at the moment in New

Zealand, he's left us. It must be fun, not only just working with your

partner as well, but must be fun but difficult because two really, the

chemistry... It's incredible. I didn't realise how wonderful the

chemistry was until the read-through and it's great to watch two actors

playing, you know, working together. It's really lovely to watch. So

coming into that, you had to raise your game. Different characters in

this. Did you enjoy the mix and match? Yes, it's really nice. I get

to play a Scottish detective and a character in Sherlock.

originally wanted to be a dancer? trained to be a dancer for a long

time, I got a very bad injury and had to give up. I tried that with

Strictly, but they still put me out on stage again. You were wonderful

in Strictly. I wasn't very good. Trust me, I wasn't. But yes, I

decided to do acting which was very fortuitous. That's when I tried to

paso doble. Don't do that, it's not natural to be a bullfighter,

especial Liz with a pink cape in your hand. They give you a pink

cape! That's just silly. We are going to take our compote. Then you

have got the creme brulee. This would be done on a brulee iron which

could be heated on combs or on the fire. You can get a brulee iron and

do it on here really, but it's a wooden handle with a long pole with

a chunk of metal on the end of it and the idea is that it gets

extremely hot and you use the hot brulee and just pop it straight on

to the top of the creme brulee. Times have moved on and it takes you

about two hours to wash it up afterwards and it hardly ever works,

so we are going to use a blowtorch, or you could use this under the

grill. I use demerara sugar to get an even caramel. I'm so excited.The

creme brulee goes on the top like that. Oh, look at that!There you

have your creme brulee. That's all mine, right? ! That one is, yes. You

don't need to that irthis one. The guy on camera two might get upset

because he didn't have any chicken. He's not getting any. Dive into

that. Oh, my God. The texture is so much better when you cook it? That's

ridiculous. The best thing I've ever done that. Beat you, there you go.

If there's anything you would like to demonstrate on the show, perhaps

you need help with the cooking technique, drop us a line and we'll

answer your questions on the show if we can. Go to the website to ask the

questions at www.bbc.co.uk/saturdaykitchen. We'll

cook for Amanda at the end of the show. Will she face food heaven or

food hell? Bread? Wrapped tightly in cling film and served in slices with

green salad. If she eats all that she'll go out about 26 stone because

it's massive. Or food hell, red snapper, baked in tin foil with

lime, coriander and lemongrass and served with palm sugar and coriander

dressing. Some of the viewers and chefs get to decide her fate, but

wait until the end of the show to see the final result. Happy with

that? Not talking to anyone now.Raw raise Greg and John are making

contestants cook on board a cross channel ferry, it's a test of their

culinary skills, as well as their balance. Take a look at this on

Welcome to Dover. We are taking you on a little boat trip. 21 miles in

that direction is Calais. When I say little boat, what I actually mean is

that! You six today are taking over the brasserie. Oh, no... What? !We

are splitting you into teams. The first team is Jamie and Emma. The

second team is Danny and Cheryl. And the third team, Michael and Javine.

You will prepare your lunch dishes on the way out. And you will serve

The brasserie on the Spirit of France offers an ala carte menu

cooked to order for up to 80 covers. The celebrities will be responsible

for today's lunch service. Head chef Simon Bean will be making

sure his high standards are met. Guys, you are going to have to

create your own menu. Think about how long it will take to prepare it.

Good luck, enjoy and be ready for service. Thank you.

Each team must design a main course and a dessert to go on the brasserie

menu. They have a choice of ingredients,

including rib-eye steak, chicken breast, sea bass, green beans, root

vegetables and a selection of fresh herbs, cheeses, chocolate, ginger

biscuits and citrus and berry fruits.

OK, guys, tell me what you are going to cook today? Fillet of sea bass

with a sauce, creamy mash and green beans. Dessert?Chocolate tart.

you can do a chocolate tart, there are smaller rings in there, the

smaller the tart, the quicker it will set. Cool.For our main, we'll

do chicken scallops, with crushed new potatoes, salsa vaerned green

salad. Dessert? A pie with a nectarine. She's quick, she's good!

Grab your main ingredients and good luck. What have you decided on?

steak and chips. What's posh steak and chips? Just steak and chips with

posh in front of us. Steak and chips cooked with us. With aberg NHS

sauce. Stretching the boat. Dessert? Creme brulee. You are going to get

that done are you? Are we?By the time you get it cooled down, set and

burnt. If you say we haven't got time, we won't have time. I would

they have less than 90 minutes before the ferry arrives in Calais

ingredients that will go into the sauce for the sea bass, while

team-mate Michael is prepping the chocolate tarts. Pf

This is ridiculous, I'm trying to measure chocolate and because of the

engines, look at this. There's a two gram difference every second. Why do

you get that, how do you get the measurements right? It's just rough.

This is impossible! More chicken breasts. There's enough for your 25

For the dessert, we were going to do a creme brulee, but we haven't got

enough time, so it's all change and we are doing a cheesecake which I've

made once before. It's going to be Michael has begun working the pastry

The ferry is now half way across the channel. The celebrities have just

45 minutes left before the diners board at Calais. We need to stew up

that. We need to get the fruit on really. Yes.

I love ships. Me and ships get on are you? Chicken scallops, crushed

potatoes, salsa verde and green salad.

Excuse me, guys, you have approximately 30 minutes left. OK? !

Yes, chef... Yes, chef... Thank you. Do you know what happened? I know

exactly what happened. If there's one thing I know about this dessert

and as soon as you said how you were going to cook it I thought, oh, no.

I know. Let's see what you can make of this. OK,ic save it somehow.

Chef, I've had a nightmare on the tart cases, they've gone like

pancakes. They were too hot. cold. They've melted. What do you

reckon I can do? Use a piping bag and put a swirl on it. And sell it

like that? Yes. We are now in Calais. Does this look like a

kitchen ready to go? Does it... Does it? !

Are you going to get the puddings done on time? Yes, I've got to get

them in the fridge. I'm not worried about this, the main course I'm

worried about, because they are going to have to be done to order.

The passengers board the ship. are going to need to get these in

the oven pretty much now. Yep. are running out of time and Emma's

You are going to have to get all of your produce down to the galley,

OK? Yes, chef. And you can see if everybody managed to get their food

ready on time in around 20 minutes. Still to come on Saturday Kitchen,

Raymond Blanc is biting things up in his kitchen, preparing a stunning

papaya salad, as well as a vegetable masala curry. There is no doubting

Kenny and Anthony are CRACKING LOWERCASE CHEFS. BUT THEY'LL NEED

ALL THEIR YEARS OF COOKING EGG-SPERIENCE IF THEY'RE TO POACH

THE CENTRE SPOT FROM THE EGG-MASTER, PAUL RANKIN ON OUR SATURDAY KITCHEN

that. You will have to wait until the end of the show to see whether

she gets food heaven food hell. Now Anthony Demetre, great to have you

on the show. It is great to be here. The new studio. Yes, you haven't

been here. We haven't used this kind of beat in the seven years I have

been here # meet. For me, it is the new thing. It is lamb bread. I'm

going to stuff it and smear it with some chopped garlic and rosemary and

slow cook it and leave it overnight to set up. Portion it out. We are

going to serve it with aubergine. Aubergines are another vegetable

which I think get a kind of bad breath. I have just scored the

aubergines. -- bad press. You used to have to score them and put them

in milk, but you don't have to do that any more. The bitterness has

been taken out of them. Absolutely. This is from the underside, it is

This is from the underside, it is the breast, not really the belly. As

I say, it is fantastic. And believe it or not, that used to go to all of

the good kebabs shops. I can remember on a Friday night, queueing

for kebabs, and that is what I used to get. It is one of those cuts

that... That was the chef's diet when you are training. It is one of

those cuts that doesn't get the glory it deserves. We need to

popularise it. We are going to do this with a little aubergine and

tomato and the onions are basically diced. Yes, fry them off with the

olive oil and the garlic. We are going to add dried mints, turmeric.

We are going to roll that, literally like a Swiss roll. Tie it up.

would do, what, four portions? Yes, this is for. I think it is so

inexpensive. I remember when I was training in London, lamb shanks were

about 20p each. Now they are a lot more. That is the problem, when

something gets popular... It kind of get overused. When the demand is

high, it is like anything, you cannot supply enough. You can see I

don't do the Christmas wrapping at home. I can see that, yes.OK, very

simple. Now we get a bit of olive oil. That needs to be coloured. I

have got some dried mint in there. We want to caramelised those onions,

take them right down. Get the bones in there, because... You can always

ask the butcher to do this for you but reserve the bones, gives you a

lovely stock. Also, you have got some different spices going on in

here. Yes, I have got some fennel seeds here, which I cook a lot with.

And I love dried herbs. I know chefs are a bit posh and a bit scared of

dried herbs, but I think with things like rosemary, thyme, bay leaf and

anything like that, they don't lose any of their flavour. Your cuisine

is classic French cooking techniques, but this is kind of

Moroccan. But you know, James, I just love good food and good

neighbours and I think an aubergine, how many times have you had grilled

aubergines which learnt, aubergines which are undercooked and inedible

-- grilled aubergines which are burned. I'm hoping today that you

are fans aubergines. I am.OK, in go the fennel seeds. Say you want me to

take the flesh out of the centre of this? I don't want to use the skin.

Garlic. So this is a dish, really, that needs to be done a good day in

advance. Ideally the day before. Then we add some white wine. Now,

you don't need stock here because you have the bones and the breasts

have so much flavour. Just reduced the wine. Add the water. Do you get

a source out of this? Yes, you do. A sprig of rosemary. Put the lid on

and we will just pop that in the oven. That will take about two,

three hours. Right, I have my aubergines here, no skin. OK, and

this is obviously the one we prepared earlier. So you chill it,

you basically rapid and chill it? -- wrap. Yes, we wrap it in cling film

and chill it. Like a joint, really. In we go with the tomatoes. Yes,

that is lovely. You can see that, it is beautiful. And that is one lamb

breast that has given us four portions. A little tip, the way

Amanda is eating, I would put all four of them in. Yes, seriously.

Wright, a bit of olive oil. And that can be done, like you said, two or

three days in advance. So with two restaurants that are Michelin star,

where'd you get your inspiration from leisure market resume with you

is not any more -- where'd you get your inspiration from? It is all

kinds of things. If you go to either, you will see different

styles of cuisine but as indigenous as possible in terms of produce, but

it is just good food. That looks wonderful. Say you want some

coriander and mint in there. Yes. It is really important here that we get

a nice colour on that. I will season that up again. This is the Moroccan

influenced as well, preserved lemons. Yes, really wonderful. I

only use the zest. We can make lemon mayonnaise with that, we just lended

with olive oil and it is wonderful. -- blend it. These are salted,

preserved lemons. About a minute left. You want these basically

thinly sliced. And then this is going to be a raw salad of spinach.

Yes, very light, very refreshing. It really goes with the richness of the

lamb and the oiliness of the aubergine. And you can see that is a

beautiful colour. This is something I would do at home, at a barbecue.

All of the hard work is done a couple of days before, leave them in

the fridge. They will sit in the fridge for two or three days quite

easily. That is season for you. All of today 's recipes, including this

one, are on the website. Now you do a little dressing with this. Yes, we

have got some cask. What is it? Cask. I think he makes it up. Is it

strong? It is, it is in rainy and, it is fermented whey. -- it is

uranium. Where'd you get that from? You can get it from specific stores.

There we go. The kebabs, the aubergine is wonderful. So on with

the aubergine. We are going to go on with the cask. Now that, quite

liberal. A little spinach. We have to spinach salad. It is done,

seasoned already. So that's literally on there. We will get some

ornament in there. -- some more lemon in there. And then the lamb.

Don't be afraid to take some of that lovely lamb fat, spoon the juice

over. You have got the source there. Tell us again. Slow cooked breast of

lamb with spiced aubergine and a Moroccan influenced salad. It looks

delicious. It looks pretty good, does that. Bring it on.

Now, aubergine is not one of my favourites, lamb is not one of my

favourites. So we might get something to eat? You guys might end

up having a bit. I think we have had it on the show once before doing it

that way. It is wonderful.It is quite difficult get older, you can't

bite from the supermarket. You have got to go to the butcher and he will

look with you in amazement that you have asked the lamb breast, but you

can get it for under a fiver. is lovely. You are converted. We

need some wine to go with this, Tim Atkin has chosen something to go

Antennae coming your delicious lamb has a Mediterranean twist to it,

thanks to those aromatic herbs. I am after a wine that will match its

warm, sunkissed flavours. Plenty of body and guts and good acidity. We

could go with this Chianti from Tuscany, a classic, but the wine I

have chosen is more unusual and it comes from closer to the

Mediterranean. It is the finest Cotes Catalanes Carignan. It is not

as well-known as some Mediterranean grapes, such as Granada, but is

sometimes regarded as a workhorse grape -- such as grenache. But when

it is done from old vines giving grapes like this one, it can be

delicious. It comes from near the city of urban young. And the notes?

Juicy, brambly fruit with some subtle spices. And on the palate,

unstructured, that'll go with the lamb, and the acidity will work with

the aubergines and tomatoes. And it will pick up on the garlic and the

fennel seeds and the Mediterranean herbs in the dish. To go with your

slow cooked lamb and aubergines, I have chosen a wine made from one of

my favourite underrated French grapes. I hope you like it. There

grapes. I hope you like it. There you go, tell us what you think of

grapes. I hope you like it. There you go, tell us what you It is

wonderful, it goes with the bold flavours of the aubergine and the

lamb. The wine is fantastic and the dish is great as well. It is lovely.

Right, let's get back to Celebrity MasterChef, where it is time for the

contestants to serve their dishes on the ferry, but will they keep their

minutes, we are going to need to due to start. OK, guys, I'm going to

need one view out of your payers to come down to the galley, we have 70

diners waiting to be fed, so decide who is going to go out first.

that is my favourite bit. Have you sorted out who is going to do what?

No. These are going to look great and taste lovely, I think I have got

away with it. Michael, where is Javine? I have no idea. Where is

she? She is your partner. Service should have the gun 15 minutes ago,

but Javine still has not prepped the fish. Goodness gracious me, where is

the fish, where is the seabass? have diners in the brasserie now.

will try and find her, I have been trying to save this but I will try

and save that as well. Give me a second and I am there will stop are

you ready to order? Guys, listen up, first order. Three seabass, to

read, one well done, one medium, to chicken. Because they are running

late, they now only have 30 minutes to cook all of their main courses

and 30 minutes for desserts. might be in teams of two but you

have to work as six. Mind your backs. Two ribs medium, one rib

rare. That is four in all?Two ribs medium, to rib rare. Cheryl and

Danny, the stakes are looking nice, well done. I asked for medium, it is

lovely, it is perfect. I way, please, three chicken, to seabass.

Jamie, you have five chickens on order? How many have you got in the

pan? One. That is not five, is it? Quick as you can, please, guys.

chicken is absolutely lovely, it is succulent. The vegetables are cooked

to perfection, so everything is really good. Table away, please,

three seabass and to chicken. made their puddings, Michael nav has

the prep and cook Javine's seabass, while she steams the spinach and

finishes the source. The seabass is Seabass, please. I need another two

seabass. Two minutes.It was coming to minutes ago, it is not swimming

back to Dover. How are we doing, Michael? Just waiting for the mash.

Oh, it is Javine's full now, is it? delicious. Steak and chips, please.

Rare. Medium rare. Medium rare.One medium, one blue and to medium steak

we arrive in Dover. That is not enough time for them to eat their

main courses and get your desserts inside them. Speed it up, or we are

going to fail. OK? Yes, chef. chicken was really nice, but the

vegetables were not so good. We have another six tables to go. The stakes

are going cold, we need the seabass. One and a half minutes, chef.

order going, guys. You had to mediums left, Danny. -- two. We are

nearly there. This is the last one. OK, that is all the main causes

done, thank you very much. Let's get these sweet side. Yes, chef. Having

overrun on the main courses, they now just have 15 minutes to get over

70 desserts out. Are you ready to order your desserts? I will have the

chocolate tart. Cheesecake, please. Desserts on 82, where are they?

are coming. Thank you. I had the nectarine pie and I thought it was a

bit bland, the main cause, but the pie was really nice. One chocolate

tart, one cheesecake. I had the cheesecake. It was very nice, I

don't usually eat a lot of sweet stuff, but very impressed. Away,

please, three pies, two parts. the chocolate tart. I liked the

Moose, it wasn't what I was expecting. This is the last ticket,

guys, three pies, two cheesecake, one tart. Yes, chef.Thank you very

much. There were stages today where I thought it wasn't going to happen,

but the celebrities stepped up to the mark and made sure it was

delivered. They have done a great job. This competition is becoming

seriously exciting. You and I have got a top job, because time is

approaching where we have to send home not just one, but two more of

your foodie questions. We'll also decide what Amanda will be eating at

the end of the show. Libby from Cleveland. Are you there? Morning,

James. What is your question?I have two rabbits from down the road. Any

suggestions. So wild rabbits?Yes. Rabbit and sauce, always a winner,

shoulders and legs off, break it into three, colour it, white wine,

lots of mustard, cream, bit of water in the oven, forget about it.

mustard? English mustard, powdered if you can, it gives you that kick.

Brase it? Yes, in the oven. Rosemary, garlic and forget about it

for a couple of hours. Lovely with mash potato. What dish would you

like to see more Amanda, heaven or hell? Heaven.Karen from Crawley,

your question? I have quail for me and my son. Take the recipe I did

earlier, duck fat, garlic, rosemary or thyme, lemon zest, foil, low oven

for a couple of hour, let them cool and have a little salad, the apple

pickle I did earlier, that would work with it. What dish would you

like to see, heaven or hell? Hell. Mandy in Kent, are you there?

morning, James. What is your question? We are having a family

birthday barbecue tomorrow. My dad's bought me a two kilogram joint of

British pot roast beef for Sunday roast. Can I do it on the barbecue

or not? I would say no. Yes. Over to you,

guys? What I would do is slice it down into thick slices, marinade it,

bit of olive oil, garlic, any herbs you like and then try and grill it

but quite quick. Yes, to be honest I would have said exactly the same

thing. Would have been best with sirloin, something like that.

could have that later on, I suppose and go the shop and get something

else. You could get the barbecue flavour at the end, if you like.

secret is, cook steaks quickly, but generally the wrong cut of meat.

Heaven or hell at the end of the show? Heaven.Gill from York, what's

your question? My husband enjoys shrimping on the Yorkshire coast.

know it. I want some ideas of what to do with the shrimps other than

just boiling them and having them luke that. I take it these are not

the small ones, these are sort of medium sized, are they? Yes.What

would you do with them? Just peel 'em, fry in butter, spice them with

nutmeg, classic potted slumps, let them cool so they firm and serve on

hot toast o or on a skewer, pan fry them and eat them in to front of the

TV like a lollipop. The shells are good to make a good soup? Yes,

brilliant. Save it all. There you go. Heaven or hell dish? Hell

because I love fish. Two apiece. There you go. Samantha from Swansea,

hi? Hi, James.The final question, what would you like to ask us?

Basically, I used to cook baked Alaska and my step father wants me

to teach him how to do it, but he's got a fan oven. I tried to show him

and it didn't work. Was it like the National Lottery balls spinning

around? ! The secret is probably the wrong meringue. You are adding the

sugar to the egg whites cold probably? Yes.Make a hot meringue,

you can either put the sugar and the egg whites over the bake and you can

firm up the meringue in a whisk. Alternatively, the way I would do

it, sugar and water on the stove and cook it until about 120 degrees and

pour that on to the whipped egg white and it will create an Italian

meringue. Much firmer and it will stop it spinning around your oven.

Heaven or hell at the end of the show? Heaven.Good luck with your

meringue. Thank you.Down to business. Hopefully one of you will

stand a chance of grabbing the top spot from Mr Rankin, 17 seconds.

You've been here before, guys, hopefully you will be as quick.

Ready? Clocks on. Three, two, one, to eat these? You can if you want.

This is the best part of the show, I get to eat these. Mm. Lovely.

score high for presentation. It's a wonder I ain't ill! Anthony, neither

of you have been on the board, this board especially. Do you think you

are getting into the top ten? would be surprised if that was under

25. So would I. You did it in 33n't 92, which puts you in good company

over here, you know, with a group of guys over here, Mr Kaufman and Mr

Kitchen and all that sort of stuff. Can't complain about that. Kenny.

Yes. You did it, do you like that one? Yes.A little one. A quail's

egg. You did it in 30. 48 seconds. Well done. Not too bad. Puts you

there with the lovely Rachel Allen. Not a bad effort. I'm not going to

eat them, but will Amanda get her idea of food heaven, the loaf of

bread filled with vegetables, chicken and pesto or the food hell,

lemongrass, coconut with Redknapper? Here is Raymond Blanc, in a spicy

mood in the kitchen, and he's taken inspiration from one of his chefs,

but first, he's making a delicious-looking Papua salad. Enjoy

this one, see you in six minutes. - - papaya salad.

For this first recipe, Raymond takes inspiration from his love of

Thailand. A fresh and crunchy green papaya salad bursting with chilli

and lime. First, Raymond needs an unripe papaya. It's unripe flesh

makes shredding it simpler. It's lovely and very fun.

I found this ten years ago in Malaysia. It's a lovely gadget.

Malaysia is too far to go, a simple grater will work just as well.

the cucumber with the papaya. the dressing. This will infuse the

salad with sharp and sweet Thai flavours. Very, very simple. Fish

oil is very much a wonderful seasoning which is used across South

East Asia. Use only a little bit and that's a fantastic, wonderful

catalyst of flavour. To the salty fish sauce, Raymond

adds two cloves of garlic. Voila. Next, he needs palm sugar which

tastes similar to brown sugar, to give the dressing a caramel

zesty kick. A lot of lime juice and sugar, it balances very nicely. It's

a firework. Chilli. Voila. Next, Raymond uses a pomegranate to add a

burst of colour and juicy crunch. - it to get them out. A little

secret. The pomegranate seeds without any pips will be added to

the dressing. Very rare to have a dish with so many compounds of

flavours. This is very special. We are ready, actually, now, to dress

our salad. The spring onion. Coriander. Pomegranate. Beautiful

jus. Peanuts. And unsalted peanuts. Stir, then you've got your salad

which you just have to mix. Look at others. A very different, yet very

simple salad bursting with vibrant flavours. Taste, taste, taste. This

is the wonderful land of South East Raymond's next recipe is a deeply

flavoured Indian curry, infused with complex layers of rich masala

spices. For this dish, the spice tray has

taken Raymond to his own kitchen. Actually, this is the recipe of his

nan nanny and daddy? Yes, my mum's mum and dad's mum. So I'm going to

have 60,000 generations of culture from India. Raymond starts with the

masala, a fragrant mix of ground spices? We need the cloves, then

kernel, pepper, very hot. Five cardamom seeds. Two teaspoons of

coriander seeds and cumin. A little cinnamon into it. Have the pan on a

very low heat. Opportunity flavour out of these beautiful seeds here.

It will be full of amazing aromas. With the spice seeds toasted,

Raymond softens onion with bayleaf in some oil. Add the chilli to it.

Stirring. Voila. The masala mix will form the base of the dish, so next,

Raymond grinds the spice seeds, using his heavyweight pelsle and

mortar. I still love the beautiful pelsle and mortar. It's about

timeless craft. Voila. We have got a nice mix here. Very ground. I'll add

the onions, now the spices. To the spices, Raymond adds the freshly

chopped aubergine, courgette and cauliflower. So all the vegetables

need to be stewed now and cooked through. It will take about five

flavours is coming out from the pot. Lastly, he pours in a generous

amount of sweet, creamy coconut milk and a dash of water. OK. It's still

quite fiery. For a final burst of freshness, Raymond adds coriander

and juicy tomatoes. Cook for another two minutes just to soften.

home-style creamy curry, pungent It's that time of the show to find

out whether Amanda will be facing food heaven or hell. This loaf of

bread piled with chicken and veg, that is her heaven. Hell would be

this beautiful piece of red snapper with all these ingredients which you

don't like, coriander and it's an Asian-inspired dish. It was up to

these guys to decide because it was 3-2 at home. Really? !They were

nice to you as well. We have got heaven. Thank you!If you can do the

pesto. First up, I'll get the courgettes on. If you can get me

some olive oil, please, the darker oil in the bottle. I know it's that

one! Take a bit of this. A bit of oil in there. Then we are going to

get the peppers on as well. We'll get the pesto ready for this. It's

like an inside out sandwich, I suppose, if that's what you want to

call it. Kenny is sorting out the chicken. This is the great thing

about this. You can use it with any leftover bits. If you have got a

roast chicken, you can buy these already done in the supermarket.

Would you recommend that? If you haven't got time, it's nice and

simple, yes. The secret of this is, we just strip all these off. These

are the courgettes. You can buy these also already done. You have

got the jars of peppers and that kind of stuff now. I'll leave that

with you. Really? ! Thanks. Just don't let them burn? Can char grill

them. Two mince on each side and that's it. All right? We've got one

of these love lovely round cobs. We are going to hollow it out. So we

get rid of this bread. The secret of this is, we are basically using the

bread, almost like a terrine. So you've got the loaf but it's the

inside part of the sandwich element of it. Have I burnt...No, you're

doing fine, keep on with that. How are you getting on over there?

good. Like I said, you can make this out

of any leftover bits for Sunday lunch, barbecued food, sausages

leftover, anything. One thing this is brilliant for is anything that

you can make the day before. We need the peppers peeled. How are you

doing? All right. I haven't destroyed it yet. That's all fine.

Take this. Some olive oil. More olive oil in there, please, make

that quite wet to get plenty of moist. Olive oil in the bottom. Then

you can layer this up with a mixture of different things. Artichokes

here, you can buy already done, of course. They can go in there. In the

bottom. You have got the courgettes which are not far off. Red onion in

here which you can slice. Why don't your eyes water when you do this,

you didn't start crying like a lunatic earlier? A sharp knife, I

suppose is the key to it. Itlet stops the spray. You can wear

goggles if you wish. Those in there, pesto as well. Throw that in. Some

of this chicken, of course. That can go in there as well. The key to

this, as you build it up, you've got the salt, the pepper. Can you peel

some peppers, please? We have a bit of that. I'm doing this really well,

by the way. That's it. You can pop them in the

bowl there, they look as though they're done. That's it. I am a chef

now. You are! Tomatoes go in, mozzarella cheese, because I know

you like that as well. I do!That can go in. If you are feeling really

lavish, you could take some smoked salmon and do it with that as well.

Every couple of players, every layer seasoned -- layers. Salt, pepper.

More of this pesto as well. More tomatoes, more onions. I'm not

looking at you doing that because I'm too worried about doing my

courgettes. I'm not watching you. I'll take a few of those. There we

go. A few of them. Can I have a go at that? Yeah.Thank you. A few of

those. Just pack it all in is the key to this one.

Full of flavour. It's like a bread suitcase, isn't it? It is really.

It's how I pack as well! That's how us blokes normally pack,

isn't it? ! It's all about the presentation!

Stuck it all in. What is it with blokes and packing anyway? You can

iron it all when you get there. I don't understand that, pack your

shirts and you've got to iron it when you get there, might as well

fold it in like this, saves you a job. Like that, that's how you do

it? Saves doing things twice.Yeah. Few bits of salad. Layer this up as

well. Here we go with the pesto over the top as well.

Socks in there. Pants.Well... Mm, they'd be at the bottom. Do you role

up your socks and put them in the shoes? No, you get more stuff if you

backpack 'em. Ah!Press it all down like this.

Press it all down. Wow. Pile it all in.Do I eat it

like that? You can pop this in the fridge and then leave this

overnight, wrap it up in cling film, or like most people will be doing

this weekend, sit it in the back of the sweaty car with the dog munching

on it as well. But the idea behind this is that you leave it and it

gets better the longer it's been in the fridge really, I suppose. So

what we do is, turn that off and a little bit of salad over there. This

is the rocket. Parmesan to grate over the top as well, please. Bit of

that. Then the secret of this is, wrap it in cling film, it gets

firmer the longer it's been in the fridge. Then you get your knife.

Because we have put things like mozzarella in there, you can

actually have this hot. So if you wanted to put the whole thing in the

oven you could do, if you wanted to slice it and put it in the grill,

you could do, but the secret of this is, and this is where it gets really

good is, take to it the table, and... Look at that, camera two,

Gary! At least you are going to get something to eat now!

necessarily! You could have this as wedges, you know. The secret is just

to use the serated knife, sit it in the fridge, sits like that, leftover

bits of beef, lamb, anything like that. Such a good idea.It's just

simple. Really, really nice.Do you have a bib? !

The secret is, it's everything that you like all in bread basically.

just going to... I'll leave you to dive in. I can't possibly go like

that so I'm just going to... Tim has chosen the Giesen Marlborough

Sauvignon Blanc from majestic priced at �5. 99. What do you think of

that? Amazing!It's basically is just a sandwich really? But it's a

good sandwich. The idea is it gets better. Needs time in the fridge

wrapped in cling film. I'm going to take that one home, I'm sorry.

need a decent sized loaf, that's the key. There you go, help yourself to

a glass. You've had a mouthful again. Remind us what time your

programme is on? 8. 30, BBC One, Case Histories. The last one.

Hopefully there 'll be more. Best of luck with it and best of

luck with your career. Thank you so much. Hopefully you will have

another busy year. Thank you.That's all from us, thanks to Kenny

Atkinson, Anthony Demetre and Amanda Abbington. Cheers to Tim for the

wine choices and remember all the studio recipes, including this up

with, are on the website at www.bbc.co.uk/saturdaykitchen.