01/10/2016 Saturday Kitchen

I'm Matt Tebbutt And this is Saturday Kitchen Live.

It's good to be back, and we're back with a bang

as there's some cracking recipes on the show today.

Cooking live on the show this morning, the outstanding chef

and food writer Sabrina Ghayour, and the chef who taught

the world how to wok - the wonderful Ken Hom!

Sabrina, what treats have you got for us this morning?

This morning I am going to make some lamb sticky buns. I will serve them

with a fantastic eastern slaw. Is that like coleslaw? It was

originally coleslaw, it is now slaw. It is slaw in the book I am afraid!

That is in your book. Ken, what are you doing for us? I'm doing classic

crispy noodles with chicken. A wonderful contrast. It is the kind

of dish everybody likes. It looks straightforward but I expect there

are lots of ingredients. They sound delicious.

We've also got a medley of magical TV moments from Rick Stein,

Brian Turner and Janet Street Porter, Tom Kerridge and some

of Ken's trip to China with Ching-He Huang.

Now, our special guest this morning was part of one the most

popular bands in the world and he still holds the record

as the youngest singer ever to have a number one in the UK.

He's honestly one of the nicest guys in music.

Welcome to the show, Jimmy Osmond.

Hey, Matt, how are you, Buddy? Good. What are you writing on your hand?

How have you been? I am very well. We know each other because we see

each other at parties. One dubious party. And I know Sabrina and I have

met Ken. I know Sabrina from MasterChef. She was my judge and I

was so scared! You were always smiling. What is there to be happy

about? It was so fun. I didn't expect to do very well and I did

pretty good. When you exceed what you ever thought could possibly

happen, it is such a neat life experience. And you take out of

those competitions friendships that last a lifetime. I made some great

friends on there. Well, maybe you will make some more today. You are

here to face food heaven or food hell. What is your food heaven? In

America we love Mexican food like tortilla and quesadilla. What about

Donald Trump? I do know about him, I think he has a quesadilla in his

hair! What about food hell? Maybe game. I don't like certain kinds of

fish. Game would be hell but I hope we get voted Mexican food. I have to

waive the judges, whoever is making that decision. Mainly people at

home. For food heaven today, I'm

going to make you a Mexican feast. I am going to marinate beef ribs

and serve with a corn and tomatillo salsa,

and homemade guacamole Are those your kind of thing? They

are. It smells good as well. But if hell triumphs,

then game it is! I'll roast a whole partridge

wrapped in bacon and sage, and serve with game crumbs,

bread sauce, carrots, parsnips and another one

of your hells - squash! I am not a big squash guy. Do you

like squash? I do. Ken does not like it either. It is covered in salt and

it is the machinist, it is like baby food. Maybe it is cooked badly!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of our chefs

I'll also ask you if you'd like Jimmy to have food heaven

But if you're watching us on catch-up, then please don't ring

And you can also get in touch through social media

Sabrina. I want to help. You can if you like.

Sometimes it is time to make something complicated and sometimes

more familiar. If you're making roast lamb tomorrow then I suggest

you make some extra and this recipe can be done for dinner.

I am making lamb buns which is basically pulled meat from lamb

shoulder and I will put that in a bun with some harissa, spices and

honey to sweeten it. We have cucumber, pomegranate seeds and

onion and we will make a relish for it. It is quite busy. Does very

simple spice cupboard stuff so all you need is the lamb to keep it

going. We are making what we called in the 80s coleslaw but it is now

slaw because I have changed it around. So we have sampled lamb

meat. All I want you to do, you have got cauliflower, fennel, Apple to

give it some sweetness, onions, raisins, a pinch of cinnamon, since

spice and horseradish, and instead of all mayo we will go half male

half yoghurt. So it lightens it -- half mayonnaise. I like anything

which uses up leftovers and can turn it into something different. It is

important to use up leftovers and make it interesting. Is this typical

of your style of food? Yes, it is. It is not necessarily Middle Eastern

food, it is eastern flavours I like to use and then make sure I use my

spice cupboard which is what makes it eastern. The ingredients are

western everyday stuff. It is very on Vogue? I like to think it is no

longer a trend, it is a staple. We have embraced Middle Eastern food in

this country. It is so much more exciting. It is all store cupboard

staples from things we had in the 80s because of Madhur Jaffrey. We

have cinnamon, cumin, spice paste. Somebody was wanting to experiment

with this type of cuisine, what would be the spices? My staples are

coming, cinnamon, turmeric and then there is wild time, nothing to

complicated and there are lovely spice blends as well which go

beautifully, even if you are vegetarian. If you are vegetarian I

would do this with soya mince because you still have the harasser

and the same flavours. It doesn't matter what meat and protein you use

-- harasser. You are a self-taught cook. You shot to fame with your

first book. Was that a surprise? Of course it was! You never write a

book thinking, no one knows me, I will write a book on potion food and

I hope they like it. It kind of took over. I feel like the book is its

own entity. It has very little to do with me now. I showed people Middle

Eastern food, it is to use, pies, all the same stuff we have here,

just slightly different flavours. It is a banging and chucking process,

it is family, hearty cooking. What spices have we got? We have ground

coriander and a little bit of cinnamon here. I will make a quick

radish... Cucumber! Wake up, Sabrina! You just sliced cucumbers

and then you add some sugar and vinegar to make it work. The meat

comes together really, really quickly. All you do is warm up the

meat so if you do have leftovers of whatever, pork, lamb, anything you

can will and shred, it will work beautifully. Your new book, that

must have been quite a difficult thing to do to follow up such a huge

success. Was it terrifying? It is, because you are trying to

second-guess what people like about your recipe. And then if you doubt

yourself, you start deviating and you have trouble. Stick to what

people like. Social media is great for that because people tell you.

You are big into that? I am. It is a big part of the interactions. I like

to be able to help people they have questions. Identical with get round

to it but I do try my best. I think if it is helpful to conquer some

on's fear, that word-of-mouth is priceless. And you are busy with

cookery classes? Extra Special Cotes du Rhone Villages, I just came off

to war and work season is kicking in in a big, hectic way. -- Yes I just

came off tour. I can understand where people's lack of confidence

lies in certain areas so then I can understand where people will be

feeling nervous. I try and concentrate on trying to write that

out of a recipe and I say I know you will panic about X, Y and Z, but it

will all be OK. Don't forget, if you want to ask us a question, you can.

The lamb is doing its thing. I have got my relish. How is the coleslaw

doing? It is pretty much there, I believe. We are using little brioche

buns? Only here so do you guys can all eat a dainty one. Otherwise get

it in your favourite bun. I love brioche. Ultimately, whatever bun

you have got. Home cooking, it is up to you. I am not precious about

recipes and sticking to things. Do you want these warmed up? I am

toasting one right now as we go and I am just mixing this to make it

lovely and fresh. Do you want another one? Lovely, no rush. No

rush?! We are on live TV! That third coffee did not do its job this

morning! I am seasoning all these little pickles. This draws out all

the Jews in a lovely way so it will cut through the spice. It always

looks so beautiful. You do not need to many complicated ingredients to

produce a good meal. You just need simple flavours which are nicely

balanced. Would you always have lots of different elements? Yes, that is

how we eat. We were joking earlier about one cooking. That is what I

love about British food. That was not exposed to me at all, that you

can create something beautiful in one hot. We have lots of little

plates of humble food like tap us. It always strikes me as a generous

culture in terms of food. Abundance is a really big deal for us because

in the Middle East traditionally meat would be an absolute luxury

because people did not have those opportunities to always have meat.

You would be quite wealthy if you could always afford meat. When

finances did improve, meat was such a key thing on the table, and if you

had meat on the table it meant you were doing no case you share it with

people. And it is lamb? That is the chosen meet of the Middle East

basically. Then we will pile some of that relish in there. As you can

see, my beautiful meet service needs your help! Big portions. I do think

anyone cares about mess as long as it is a big portion. I did you two.

I don't want to leave you out, it has got your name on it this one. A

pile of this and the coleslaw? Yes, Pilate on the side. I picked these

dishes because it is quite an -- kind of a homme margin to Jimmy's

American background. It reminds us of what they call in America sloppy

Joe. It is like a barbecue or something. Lovely. Very beautiful.

Remind us what that is. We have pulled lamb sticky buns with an

eastern coleslaw. Beautiful! Let's see what the boys think. This

is going to be fun to eat. This looks great. It is less messy with

small buns. I want this sloppy Joe. You already have this in your

cupboard. Cinnamon, Honey... That's nice. In America we don't really use

land that much. But I have fallen in love with it. -- alarm.

Well, Sabrina's sticky buns need something to slurp

with them, so let's find out what Jane Parkinson has chosen.

She's in Oxford, visiting the castle and the haunted crypt.

Today I'm in Oxford. I'm starting out my tour in Oxford Castle, one of

the first buildings to be built in the city. I am going to take a

little look around before I hit the shops.

Sabrina's recipe is a hearty dish. Won one that is a bargain and slips

down a treat is this Reggiani from Italy. But the ultimate match has

some spice. I have chosen Caruso e Minini Perricone. It is a stunning

red from Sicily. This wine is a great example of showing how well

Sicily can do at making delicious wines from local grape righties. So

fragrant on the nose, it also has a minty lilt. The beetroot and cherry

juiciness of this wine is great with the juiciness and stickiness of the

lamb. It also works with the pomegranate seeds and their

relatives. It is also great for picking on the cinnamon. Sabrina, I

hope you enjoyed this perky wine with your lips lamb.

Cheers. Do you think that complements your sticky buns? I

think so. I like Sicilian reds to go with my food. It is a good choice.

This is wonderful. It has a rich, fruity spiciness that is perfect.

Well chosen. This is yummy! That is amazing. I love the cranberry. And

the pomegranate. Cranberry, where did that come from?! I am making a

dish just as messy. Crispy noodles with chicken in a classic Chinese

way. Cool. There is still time for you at home

to ask a question. Please call by 11 o'clock. Or you can tweet us

questions. Now let's join Rick Stein

on his tour around Germany. This week he's in Lintdorf,

continuing his family research But of course there's always time

to try the local cuisine. Have you got sucked not? I don't

know! -- sat now. You know we are going to Lintdorf, which is where

the family came from. They just decided to go into distilling

alcohol out of grain because there was not much money in farming. It

got bigger and bigger. In Lintdorf, first oil, and latterly in

Dusseldorf. At that stage they gave it a lot of money to the local

Protestant church. Between them they build this hostel for alcoholics. I

find that quite ironic. They are making money out of booze and they

put this money into a hostel. ICR are German family as being

do-gooders. Although they made money out of alcohol. I quite like that.

It is a bit like bus giving loads of money to the lobster hatchery. I

suppose it is! That looks suspiciously like a Cornish flag.

They had both been to Cornwall. They put it up in our honour. Lintdorf is

not far from Dusseldorf. This is where the family started. They were

farmers initially be for making tonnes of cash, first from spirits

and then from wine. Jack and I are about to meet Manfred, Lintdorf's

local historian. I have had the pleasure of meeting him before.

Manfred... Very nice to meet you again. This is my son, Jack. Very

nice to meet you for the first time. Welcome to Lintdorf. Thank you. Your

great great-grandfather bought the victor's house. The first vicar who

lived in this house established the first clinic, asylum, for alcoholics

in Europe. It was the first in Europe. Did they put the money up

for the church? Yes. He bought some things for the church. So they

didn't forget their roots when they made it big? No. The three brothers

were first farmers, farming was not good enough. They wanted to make

money. They founded a distillery. They were public spirited people,

albeit the money came from booze. Without all this ingenuity from our

ancestors, we probably wouldn't have a restaurant these days. That is

absolutely right. But more to the point, I had a great uncle called

auto, who had no children. He was part of the family business in

Dusseldorf. He left all his considerable fortune to his

grandchildren. The money was then passed on because my father was

dead. It was passed on to the great grandchildren, one of whom was me. I

got 12,000 quid from the family in Germany in the early 70s, and that

is what I used to buy the restaurant. Wow! I never knew that.

So they are directly responsible for us now and we are in the same

business. Restaurant to a bistro, to a deli. Every -- everybody plays

monopoly. You've heard the expression rags to rags in three

generations. The first-generation build-up the business. The third

generation... Now this place is celebrated in

Dusseldorf. Famous for a real German food, guaranteed to make your mouth

water. This is real Savage -- sausage fried with garlic. Second

breakfast with beer? Yes. Here we have real Frankfurts. And here we

have between a sausage with herbs. -- Vina sausage. That is red cabbage

with smashed egg knocks. It has got Bailey's. -- bay leaves. Pepper.

This is very popular. In combination with cabbage. We make meatballs. A

real lesson in German food. What about that green at the back? That

is green cabbage. It is made in winter time and autumn when it is

very cold outside. We combine it with a traditional roast sausage.

This is so good. It's like everybody wants Mediterranean food. They want

light Mediterranean food. And this is so good. The regional kitchen of

Germany is very popular, but not so well-known for foreign people. Is

this just sauerkraut? Yes. The sauerkraut we made ourselves. We

take a lot of onions. In earlier times they need more fat. Today

people don't work so hard and are not always outside in the cold. They

are sitting at their laptop. Sitting on their bottoms! Let's go back to

England and get some of these cabbage dishes on and sauerkraut.

Heart-warming stuff. The Germans love a sausage. And so do I. What I

have got here in this recipe is what I considered the King of sausages.

This is a zampone. Give me five! I don't really want to know where

stuff comes from. You can see where that comes from. This is a Trotter.

It is stuffed with really good pig meat. This is traditionally served

on New Year's Eve. If you haven't tried it, it is delivered. Lentils

and salsa birdie. Do you want to try some? I watch you do it. You first!

What I'm going to do. I saw this when I went skiing a couple of years

ago. This bread was the most amazing thing about the holiday. I'm

ignoring you! It has got cabbage, three types of sausage. I'm glad

you're going to like this! A fennel sausage, sour cream, potatoes. That

is it. Wrapped in bread. Put it in the oven. It is a bit like a big

pasty. I'll get on with that. Talk to me about this tour.

It is all Andy's award-winning music. Andy Williams. It has been so

cool. I am singing these songs and it really takes people back to a

time when they are reliving their lives. I had a guy come to me the

other day and he was in the Army. He said to me, when you sing Danny Boy,

is takes me back. My mum sang at to me before I went to the war and when

I came back she wasn't here. It's cool to see how music can transport

people. Young kids are coming to the show. There was a 14-year-old kid

who knew every word to Moon River. It was ingrained in me from a young

age with my parents. I have got two Andy Williams albums on my phone. I

love it. What was the history behind you and Andy Williams? My brothers

were regulars on his show. Being on his show was the equivalent of being

on Britain's got talent every week for years. When I joined I was three

years old. That was 50 years ago. I thought every kid did what I did. I

just joined the ranks. We toured the world and sang on his records.

Before he passed away, ie owned a theatre in Missouri. He had an

amazing theatre. He wanted to keep his legacy alive. Uninterrupted

since the 60s, people would come to his Christmas shows. I took over and

ever since then I have been doing Christmas shows and hopefully making

people over to bed happy. It is a big legacy. So scary. He was

the boss. You always wanted to please him. You worked so hard to be

on his show every week. Then to be entrusted by him and his family to

have all the archives, you can imagine it is a treasure trove.

pulled lamb sticky buns with an eastern coleslaw. Beautiful!

You grew up in the spotlight. I did not care about being famous, it was

about having a craft you could do your whole life. I was always open

to be involved in the production side behind the camera as well as in

front. It is such a treat for me at this stage in my life. I am 53, and

to be able to sing music that means something to you. Do you still enjoy

that? I love it. I would not do it if I didn't enjoy it. It is hard

work. It is but I love it. You are so smiley. I have a hangar in my

mouth! You are always so smiley and buoyant. You guys have allowed me to

not be one of those guys from that band who sings that song, you let me

beyond these shows. When I go out on stage, I feel like they are my

friends. You have such a point of reference which is so unique and so

it is a real blessing to be here. What is there not to be happy about.

I mean, Ken over there was cooking when he was 11. You were making a

lot more! You have a passion for what you do and that is what it is

about. Audiences are not stupid. They can tell when somebody is

faking it. When you guys make food or you perform or you do what you

are doing it is quite cool. I am just about getting away with this!

You have moved -- you moved to Japan when you were a teenager on your own

and you had your own TV show. My daughter is 14, she cannot even find

the recycling bin, the thought of her moving to Japan and having her

own life is terrifying. I cannot even wrap my head around the fact

that my parents let me go and do that. I had my first hit record

there. I was the first American to sing in Japanese so I recorded as a

child there and did a lot of endorsements and adverts. Then I

ended up having a television series out there. It was all in provides

original. Just to read Capcom in this plan there was cabbage, three

types of sausages, the glazed with some wine to wilt it, in here was

some new potatoes cooked, sour cream and sausage and a nice Alpine

cheese. And this is bread dough. And you're going to bake it? Is all this

food tempting you to switch careers over to our side? My whole life

changed when I was on that show. You are a very, very good cook. But it

was fun to cook under these Michelin star chefs. That is fun?! I grew up

in a weird way so that was fun for me. It was great to be part of a

team rather than worrying about yourself doing it. When you are in a

team, I had to make souffles for the Chelsea Pensioners. I had hardly

ever eaten a souffle so to do that in an hour. Wow, you are quick! That

was in a hot oven at about 200, 224 about 25 minutes. I know you don't

drink but I do, quite a lot, obviously responsibly. This is

cracking for a hangover. I bet. Ken said you can take that down the

mines! Look at this. That will be really hot. Is the idea

that you take a slice each? I have no portion control. This is how we

ate it in France. Do you want to try a little bit of that? I will try a

bit. It will be really, really hot so watch yourself but really simple.

So simple in fact that I am almost ahead of time here which is unheard

of at this stage. Is it an Alsace dish? There are some vegetables.

So what will I be making for Jimmy at the end of the show?

It could be his food heaven, Mexican!

I'll make a Mexican feast of marinated ribs, corn

and tomatillo salsa, and fresh guacamole

How was that? It was yummy. I just dodged around that bit! You cannot

dodge around it! Game, I'll make a traditional roast

partridge, wrapped in bacon and serve it with game crumbs,

bread sauce, roasted baby carrots, butternut squash,

parsnips and watercress But it's not up to me, it

will be our callers, and these guys Now, before we see the real live Ken

in action, let's take a look at his trip with Ching-He Huang

on their exploration of China. And Ken, you've clearly

been working out. We left the heaving megacities of

eastern China far behind. To embark on an intrepid journey across

China's vast Western frontier. This looks like an aged medieval city we

have come to. We are on the far fringes of China. We travelled 3000

miles from the tropical jungle to a deeply divided Muslim city. These

regions are home to many of 55 of China's ethnic minorities which make

up 10% of the population. Historically, these minorities were

seen as a threat to the realm by the emperors. We want to discover the

fate of their cuisine in modern China. That is beautiful. We are

spending our first week in south-west China in Yunnan province

on the border of Vietnam, Burma and Laos. Is beautiful. Yes, it is

beautiful. This village is home to a minority who settled in Yunnan. This

is the village chief. Tribal chiefs have been head of villages for

centuries. Once an hereditary post, today, chiefs are elected by

villagers and report to their district Communist Party government.

These families live in homes with few modern conveniences. This is a

house? And with no electricity, cooking takes place over a simple

open fire. It is a limited kitchen. I like to cook here! Tell them we

would like to cook and share with him our love of cooking and

especially the ingredients that you find here.

We will be cooking for the chief later. First, we're heading out into

the farmland to learn more about the way of life. I like how they

irrigate the fields, I like that very much. These people were some of

the first cultivators of rice in China. Today, the villagers live on

less than a pound a day. To survive, they must utilise everything in

their environment. These local foresters are proving just how

resource for they must be. How do they know how to harvest bamboo

because it is a skill? Their knife skills are incredible. This is as

strong as steel. And it is flexible as well and it can be reused again

and again. Yunnan has 250 types of bamboo and the villagers have found

ingenious uses for it from building houses, bridges and farm tools to

making food and medicine. For these foresters who spend long

hours working at the mountains, one bamboo tree will provide them with

all the kitchen utensils they need to make lunch on the go. It is a big

bowl. They have made these as well. I want one of these! Now they are

making chopsticks. Brilliant! Can they make us a bamboo steamer to

take as well? Everything here is sustainable,

natural. The men are making two dishes for lunch using the bamboo

stalks. First, the aromatics. That looks great. First is a fragrant

chicken stew with Chile, ginger and Vietnamese mint. The ingredients are

stuffed inside the bamboo stock. Water is added and then rolled up

banana leaves are used to seal in the contents and keeping the

moisture. This shows what Chinese civilisation and food is all about.

In genius. It is ingenious because it is using everything from your

environment in a nice way. The second dish is made of glutinous

rice and peanuts which are packed inside a smaller bamboo stalks.

Don't waste rice because each grain is like a bead of sweat because it

takes such hard work and backbreaking to connect each grain.

Now he says you can cook it. Both bamboo stalks are put on the open

fire to cook for about half an hour. This is certainly a new thing for

me. I have never seen anything like this. I think it is fantastic. I

think this ritual shows that China is still very agrarian. Almost half

the population has moved to the urban areas but still it has a rich

agricultural heritage. I think this type of ritual expresses that.

Chicken is done. Oh, it is finished? Wonderful. There goes the head! He

is cracking it open. That looks good.

It is spicy, that is wonderful. There is that bamboo fragrance. And

the beautiful, delicate sweetness. It is beautiful. They have their

tradition and it is nice that they maintain it.

Ken, that looked like a mad trip. What was the best thing? Discovering

things and being with Ching-He Huang. There is a 32 year gap

between us and things that she discovered and I just love her to

bits. She is lovely, such a lovely, gentle soul.

Still to come on today's show: Tom Kerridge is at home cooking

He's making a hearty pollock, chorizo and chickpea stew

And it's almost omelette challenge time!

Neither of you are going to be chicken! Don't forget, they need to

be egg sectional. Will Jimmy be getting food heaven or food help?

Albeit -- all will be revealed at the end of the show. Now it is Ken's

turn to cook. We are cooking a classic noodle dish

that we usually have after dim song. I am going to put you to work. --

dim sum. What you need to do with the noodles, actually, it's amazing.

You can buy these in supermarket. These are fresh noodles. You don't

need to go to Chinatown any more. That is because of you! Just blanch

it for about a minute. Take it out, cover with sesame oil. What we want

to do is fry the oil first in very hot oil. They are cooked but you

want them crispy? Yes, super crispy. You have this contrast of textures

in this dish. The chicken will be soft, while noodles will be nice and

crispy and chunky. It is one of these things that kids just love. We

will put half of an egg white in the chicken. You have written an

autobiography. I believe that life is positive, unlike Jimmy. I have

been cooking for 57 years now. You started when you are 11? Yes, I

wasn't as young as Jimmy! You worked to your uncle's restaurant? For a

30p an hour. Yes. Did that inspire you to get cooking? No! I thought

you must be a masochistic you want to get into cooking. It was tough,

it was hard. There was no money in it. I thought it was crazy. But one

thing led to another. Of course, one I went to university, you have to

eat. I wonder of cooking for all my friends. -- I wound up cooking. I

remember coming back from studying in Europe, and somebody asked me if

I would do a cookery class on Italian cooking. I said yes. I had

managed the sum of $300, which I thought was a fortune. After two

week so that she said, do you know anything about Chinese? I said, God

I could do that blindfolded. You basically returned to what you knew.

Exactly. How did the television, about? In the 1980s BBC was looking

for somebody to do a Chinese cookery series. Matt Jeffrey had had her

success with Indian. She is so instrumental in introducing me to

the BBC. I am putting some salt and pepper on the chicken, egg white and

cornflour. What does that do? It coats the chicken. It is a technique

which Western chefs do not know. It is called a velvet thing. I will

explain why. We put that in the fridge for about 20 minutes. This is

nice and crispy. This is a popular technique? Yes, it is. We tend to do

that for a delicate foods like fish or bronze. It keeps it moist.

Murderer Jeffrey, I was just at the world Curry Festival, and I said

when I received a lifetime achievement award, I'm not dead yet!

She said to the BBC, they asked her if she knew somebody who could do

it. She said, talk to Ken. Never looked back. Still enjoying it? I

wouldn't be here! I did cooking for Jimmy -- think cooking for Jimmy and

Sabrina is a joy for me. Take this off the heat. Cut the spring onions.

The joy is all ours, really. Ken is my hero. If it wasn't for Ken, I

would never have become a cook. That is sweet. In this book, Meister

fried life... It is funny. It is a comedy. It is about all the funny

things that happened to me. For instance, I had to cook all the duck

from France. And I carried it in my carried on luggage. It was for the

summit for the heads of state. I didn't get stopped! There is a

fantastic picture of you from the 1970s. What are you doing? I am just

putting it in the warm oil. It is not super hot. I am using the same

oil. I am letting it sit. It cooks very slowly. That will be tender?

Exactly. It will give it a nice velvety, silky texture. It is

fantastic. When you show this to chef, they go crazy. You take this

out and let it sit. It is partially cooked. Three quarters of the way.

We are going to make our sauce. Soy sauce. Rice wine first. You say this

is a classic dim sum... Yes. After dim sum, when I was a child, we

would finish with noodles. The noodles are a symbol of long life.

And we like that. A little water in that. Thank you. Some pepper. It is

nice to have it peppery. This is the way we actually thicken our sauces.

They make flour out of water chestnut. You didn't know that, I

bet. I didn't. It is really delicious. The crowning glory of the

sauce would-be oyster sauce. Oyster sauce was invented about 110 years

ago by Mr Lee outside of Hong Kong. How it was invented, he was cooking

some oysters with some spices. He forgot it. When he came down, it had

boiled into a sauce. What is happening with this? When the sauce

is done, put the chicken back in. That is going to thicken. I feel

like a spare part. Is there anything I can do? Yes, get some zampone!

Return the chicken into the sauce. Beansprouts should be added at the

end. So everything is very gentle to this point. If you would like to try

any of our recipes, visit the website. And we are ready. What I

always try to do, even in the restaurants when I order this, I ask

for the noodles to be set aside so I can pour the sauce on there. I don't

want the noodles to get soggy. If you are doing this at home, sauce

last minute. Yes. Throw this on here. It is not terribly conjugated.

It is just the technique. We Cook in layers. We cook the chicken first.

That is the greatness of Chinese cooking. This is crispy noodle with

chicken. What does Jimmy think? Are you a fan

of Chinese food? I love Chinese food. This man has good taste. This

is a thing of beauty. You guys are such legends at this.

Right, let's head back to Oxford to see what Jane Parkinson has

chosen to go with Ken's knockout noodles!

Ken's chicken with noodles is tasty. It has several wine options as long

as you keep things Bright and breezy. One fantastic funny option

would be this from Portugal. However, as good as it is, when I

made this recipe last week I found the best match came from France. It

is this. The Taste the Difference Bordeaux Sauvignon. It is as fresh

and fruity as wine gets. Bordeaux is a haven that makes wine that is

super fruity and great with food. This is so inviting the fresh. I can

smell lemon grass and parsley and grapefruit. The crunchy freshness of

this wine is great for cutting through the freshness of the

noodles. The weight of flavour here is great for standing out the

chicken and the stock. This is another fantastic speedy recipe. But

now I hope you have time to sit back and savour this delicious Taste the

Difference Bordeaux Sauvignon. Cheers! I love it. It has a slight

pineapple type freshness. You are quite the connoisseur? I like my

wine. And Psyche! Anything alcohol! He is a party chef. Ken was saying

he was on this show when Gregg Wallace and Antony Worrall Thompson

wore on it. That is how long you have been in this business. I was

wondering if this is really cold blooded days. It is amazing. It is

so soft. It was that little process that you did. It is all these steps

that make things so good. We have been cooking for a long time. It is

all in the technique. Right, let's catch up

with Brian Turner and Janet Street Porter in

Monmouthshire. They've collected some of the local

produce to make some Now we've got our hands-on

subdivisions locally produced ingredients, we are all set to cook

it gives to celebrate Monmouthshire. I have invited some of the locals we

have met along the way. Let's hope they approve. I am going to get some

little Madelyn biscuits. And cared -- poached pears, post in honey and

butter. It all centres around this honey, which comes from 200 yards

just over there. You said they are biscuits but they are kind of spongy

biscuits. That is correct, yes. The first thing we do is we take some

sugar, Demerara sugar. A couple of eggs. And then vanilla seed. If you

have not got vanilla pod, you can use vanilla essence. That works OK.

Thanks to modern technology, were going to whisk this up. You need to

beat that up. About twice its size and a lot lighter. It is almost

there. It is foamy. Bags of air in there. These are so light and so

tasty. You can see it is ready now. What I've got over here, I have got

a pan on. I put some butter in there to make it nice and smooth. I'm

going to put some of the wonderful honey in there. This smells so good.

That goes in. It just wants to melt. Over here I have got some plain

flour and I've got some baking powder.

So then we take a spoon and we just carefully stirred this in. You have

worked hard to put air in there. What you don't want to do is start

knocking it down, OK? Now, we want to put in our butter and honey. They

have all melted together. Pour it down the side of the bowl. Just stir

it in. Not too fast. It is looking more like a batter. The problem at

this stage is it is now becoming quite soft. I have found you need to

put it in a fridge for about 30 minutes just to cool down. Put it in

the fridge if you would, please. There is one in there. If you bring

that out it would certainly help. As if by magic, Brian, I am back with a

cold one! It is too good to be true, I was

never going to get rid of you forever. You just twist the bottom

little bit and put it in a container like this and then we can scrape it

in there without it all coming out of the bottom, says he. It has got a

bit stiffer. We don't want to knock the air out of it. These cook

quickly. You have to put them in a warm place. These are best served

warm. We have got these lovely Madelyn Moulds. We dust them with

butter and brush them with flour. -- Madelyn moulds. They will spread

across and they will also rise because of the baking powder. They

need to go in the oven very quickly. Now put them in the oven, go. While

she is away now cut these pairs up into a bicycle. We have some local

butter on. It makes it into more of a desert than an after-dinner snack.

Your slave is back. You did a good job there, well done. I am just

icing these pairs. You do not want to pairs which are overripe. By dice

is never that regular. I have been practising for a few years, lass.

I'm going to use this lovely wine here. Can the assistant have some?

Thank you. And we have that lovely honey. Put that in there. No sugar.

Just pure, gorgeous... White wine, butter, honey. That is all it is.

So, we will take a dish and the beauty of these, look, when you turn

them out, it is the cooking side which is a fantastic colour. They

look like shells. They do. We will just leave them around the dish. All

I am going to do now is just put that lovely pair mixture with the

honey in the middle. Just give that a little reduction so it is really

nice and it reinforces the flavour, particularly of the honey. Just

smell that. Is that good? Or is that good? It is just starting to thicken

up there. There you have it. Just for you, Welsh Madelyn is with local

honey and local wine and pairs. -- before our friends have a taste,

tell me what you think. The honey is great, Gareth. The madeleine,

divine. All right, your source is great expect yes!

Great stuff. I saw a few of my friends in the audience there. Let's

get some of your questions. First call is Daniel from Sheffield. Good

morning. My question is for Sabrina about a spice which is at the back

of the cupboard, what can I do to make it more interesting? I treat

Sumac like citrus. If you're cooking fish, take the fish out once it is

cooked, pop the Sumac in and a knob Leave knob of butter. It is less

abrasive. Anywhere you think citrus sits well then Sumac has a home. Are

you happy with that, Daniel? Great, when Q. Heaven or hell? Headland

titbit! You have a tweaked for us? What is the best way to cook lamp

Ozma heart or liver? -- what is the best way to cook lamb heart or

liver? I would grill it. I live that you want it nice and pink otherwise

you have to brave the heart. I would raise the heck out of it in a sauce

and then put it in a pie or something like this so they would

not see what it was! I am with you on that one! The next call is Mike

from Bristol. Hello, I would like to know how to make a true sweet and

sour sauce. A good sweet and sour sauce, start with a base that is

like chicken stock, and the key to it is the balance between the suite

and the sour, it cannot be too much one way or the other. You have to

experiment. I like to use fresh fruit in it which has natural

sweetness like pineapple and I go easy on the vinegar. Are you happy

with that? I am absolutely delighted. Heaven or hell?

Definitely heaven! And Rob from North Wales, what would you like to

ask? There is an amazing farmers produce shop in Colwyn Bay

yesterday. I bought the shop almost and some veal but I have not got a

clue how to cook it. What peace? It is a loin. Treated like steak,

exactly the same way. I like to serve it with a little lewd cheese

butter and it sits very nicely with the veal because that is quite a

delicate meat. And don't overcook it. Heaven or hell? It has got to be

three strikes heaven! Yes! Out of time, guys. Ken, you are languishing

down the bottom of the board here. Sabrina, you are wearing shades up

here. I am going to put my all up here. Even though you grew up

watching Ken, you want to beat him? Have we got a stop watch long enough

for this? These guys don't even get frazzled. I always lose, so I don't

care! A different technique there. You

have ditched the wok this time. You usually do it in that. I have never

heard so much music played over this segment. Ken is nearly there. You

keep going. Is there time for a bit of cheese? If you like cheese, I can

give you some cheese. I love cheese, I am like a big mouse! We have

cheese over the top and a knob of butter. And seasoning as well. We

actually stopped the clock, just so you know! Do they pay you enough for

this? It looks a bit shoddy. I don't like omelettes. You are on the wrong

show! I don't like them to drive. Is that your disclaimer.

They are both seasoned and really nice. Are you quicker than last

time? No, you are both incredibly slow. They are both going in the

bin. We thought they weren't too good to be true but they are

rubbish. Did you sing this? I do and it is now an advert on television.

Still to come, Jimmy Osmond faces either his food heaven -

Mexican marinated ribs - or food hell, traditional roast partridge.

My Mexican feast of marinated ribs with fresh guacamole

Game - a whole roast partridge wrapped in bacon

and served with carrots, parsnips and squash.

We'll find out what we're making after we all enjoy

I am going to cook my version of moules marinieres with a British

twist. This is ideal for special occasions because they are so quick

and easy to knock up when you have crowds of starving people,

especially wet, starving people. Sweat banana shallots. I in a

brewery and I can't resist it. We are going to make hop tea bag. It

might look odd, but by putting hops into a cloth, I am making my own

infuser. It is something I have never tried before but experimenting

is what it is all about. Then for the magic ingredient we are going to

add some lovely dark ale. We will let it come up to the boil. It will

take three to four minutes. The next job, a very hot pan. Into that, we

are going to pour the muscles. -- mussels. Then we will pour in the

beer stock. Give it a good shake. Leave them to cook. You are just in

time, Chief, have a taste of one of those. Tasty? Absolutely brilliant,

thank you very much indeed. Rock and roll. To finish off, I am draining

the mussels, and a drop of creme fraiche into the cooking liquor ads

are fantastic sharpness to the dish. I'm going to add some chopped

tarragon, chopped chervil and chopped parsley. All of the herbs

going at the last minute so they keep their colour. Then I will add

the mussels back to the liquor. Mussels are perfect for a big party,

whether it is a family do or even at's birthday you are cooking for,

they will feed bunch of people quickly and easily. Get in there,

proper portion. You need a proper portion, you are a growing boy, I

can see! I need some for my husband. Is your husband to shy? Where is he?

You ain't getting some until you come and get a bowl yourself! There

you go. Proper good. flour and I've got some baking

powder. If you're feeding a crowd,

casseroles are always a winner. My next dish will not only save on

washing-up, it is a taste sensation. There is a pub in Norfolk with a

fantastic chef. One of his best dishes was a salt cod microfiche

with chorizo. I'm using pollock instead of Connacht. -- code. I like

to salt the fish to four the flesh. I am going to use a pinch of

saffron. A little bit of saffron goes a long way. Apparently saffron

in weight is more expensive than gold. I am going to mix that good

quality sold. A layer of clingfilm. I'm going to sprinkle the salt and

saffron risk -- mix. The remainder of the salt goes on top. I am going

to wrap the fish in the clingfilm. The fish will simply sit in the

fridge for about two hours and cure, while taking on the incredible

saffron flavour. Next, to close of garlic. -- two. Some finely chopped

chilly. -- chilly. This gets ready for the chorizo.

There are so many different types of chorizo sausage. You can get dry

cured. Ones like these, which are perfect for cooking. I'm going to

gently cook it out. Let those chorizo fats render down. This is

the perfect point to add another layer of flavour. This time with

spice. Koeman, cinnamon and smoked paprika. They all will -- work

wonderfully with this dish. There is a pungent smell coming from this

plan. The flavours are strong and powerful. Now for the lovely nutty

chickpeas. These chickpeas have already been soaked overnight and

cooked. And that they are at that point where they give under a little

bit of pressure. I know that feeling. Canned chickpeas will also

do the job. There are lovely little caramelised bits, lots of flavour

sticking to the pan. Next, chopped tomatoes, good quality chicken stock

and bring it to the boil. I am going to stick a whole pan, without a lid,

into a medium oven for about 45 minutes. If the lid is off, the stew

will reduce down and the flavour will get more intense.

My pollock has been curing for about an hour and a half. The fish is

beginning to firm up. It is dead important to watch the fish for a

good few minutes to remove the salt, leaving behind the amazing colour

and taste from the saffron. Chorizo stew is fantastic, bubbling away. I

am going to sit this on top of the chorizo and chickpeas. It goes back

into the medium oven for about ten minutes. I could happily eat this

now, but you should add a bit of green. A few handfuls of spinach

will do nicely. Look at that. It is amazing. Beautiful, sweet, spicy,

robust stew. Put that in the middle of the table and everybody will be

happy. This, my friends, is so good, it's almost too good to share.

Time to find out whether Jimmy will face his food heaven or Hell. I

think it is going to be heaven. Because everybody has a fascination

for Mexican food. You don't have a lot of it over here. It is quite

pricey year as well. In America it's not very expensive. I went to Mexico

recently and had some shocking Mexican food. Bad shocking! This was

your idea. Mexican heaven. I'll marinate these beef

ribs and then serve them with a corn and tomatillo salsa

and my own homemade guacamole and tortilla chips

Or could it be hell? Game - I'll roast this lovely whole

partridge wrapped in bacon and sage and serve with game crumbs,

bread sauce, carrots, parsnips and another one

of your hells, squash! All our callers went for heaven.

These guys also went for heaven. Let's get rid of the little bird and

everything else. This is from the rib. Did you just call me Donnie?!

Sorry! I've got a knife. If I was to be compared to anybody, I would want

to be compare it to my Donnie. I think he is very cool. When people

say, Marie, you look fantastic, it makes me very nervous! Look what

you're doing. I feel so helpless. What do I do? I'll talk you through

this. You can do this for me. This red is taken from the top. We need

to cut across. Served medium rare. Delicious. Ken is making some Graco

Molly. -- Graco Molly. -- whack a mole. We need to make the marinade.

If you can put that in the blender over there. Along with a Shellard, a

couple of pieces of garlic. -- shallots. Here is the chilly. Some

coriander. Start mixing that hope. Keep that going. Keep your finger on

it. You want a paste. The more you do it, the greener it will become.

It is not a hard job. It is one button. We are going to get some

lines in there as well. Squeeze those in. OK, so you are coming back

here to do this tour at Christmas? I am. I started doing five of these

shows and it ended up being 27. I start the Christmas show in America.

I will be back on the 14th. I am starting on the Isle of Wight. We go

clear across the country. Wherever there is not a panto. I love panto.

It is quite fun to have an alternative where families can come

to the Christmas show and no words. We sing a little bit of George

Michael. We need to get you up their!! Why not? I'm watching you

cook. I can cook a bit but I cannot sing! He should stick to cooking! It

is a bit early to talk about Christmas but it is great fun. It is

not because it is your thing. You get excited about it. I do. You have

to plan ahead. Absolutely. That will do. But we do beforehand was that,

basically. You have got the ribs. They get marinated. In all of those

nice juices. Excuse my hands. And then, yes, stick it in the fridge.

The line will help to tenderise it as well. A little bit of salt. All

those cracking flavours. So that is that. We are going to season that up

a little bit more. We will use that to finish dressing. How are you

doing, Ken? I hope you're making it nice and spicy. And chunky. I like

chunky. This takes no time at all. This meat is nearly done. Let's

grill that. The corn is getting grilled. Stir that through. That is

it, really. Very easy. Something else I learnt about you, which is

very interesting, you wrote and illustrated a children's book. Yes.

My family has done another biography. I am a cartoonist. Who

wants to read an autobiography? Don't say that to Ken! I like Kens.

Ken's is very good! I just wanted to come with this story for little

kids. I have four kids. I had a self-esteem issue when I was

growing. I came from a massive family and I was like, do I even

matter? I found that everybody matters. That is what this book is

about. They use it in schools in America. It was worthwhile doing. It

is about my life and how I found my small little piece of the puzzle

that kind of helped all the people I love the most. Of all the things

that you have done, is there one moment in time where you think, that

will define me? This is the one that I will look back and remember. The

coolest thing for me isn't the big experiences or the people I work

with. It is about my family. I put them all back together for a

television show I produced. We toured the world one last time, all

seven. I can remember being there in this arena and remembering that

there would not be the Osmonds if it wasn't for the rest of the family.

It was one of those family moments where it wasn't about you but it was

about being involved in something bigger than you. My family, which I

love the most. It was one of those neat moments. What about you? My

defining moment? It is a bit early for that. I'm not that old either!

These questions put you on the spot. Sorry. No, it's great fun. We should

be asking Ken what his defining moment in cooking was. Was it a

fancy dinner? No. I realised when I was cooking I wasn't screwing it up!

Maybe I do know how to cook. You do. That guacamole looks amazing. Look

at you go. Ken, when I don't cook British food, I go to food is always

Chinese. What would your speak? I absolutely love it. What would your

go to food the? Other than Chinese? Mexican. Italian. I love Italian. I

love Moroccan food. I like anything you can put in your mouth that is

good. So the one we have got to go with this is this. It is Joao

Portugal Ramos Reserva. This is amazing. I can't believe how calm it

is this morning. This is our defining moment. Ladies first. You

try the wine. Grab some irons. You really are into your wine. Try it.

Have you had a chance to try anything? No, it would be against my

culture. Get in there. Good wine. Well that's all from us today

on Saturday Kitchen Live. Thanks to the sublime

Sabrina Ghayour, the legend that is Ken Hom, our

fantastic studio guest Jimmy Osmond and Jane Parkinson for all her

excellent wine picks. All the recipes from the show

are on the website, Next week John Torode is here and

I'm back next in a few weeks! Don't forget Best Bites

is on tomorrow morning at 9.15