01/12/2012 Saturday Kitchen

Good morning. You're in for a roller coaster ride today. This is

a very special Saturday Kitchen Live! Welcome to the show. You've

got a special treat in store as cooking with me today there's three

men with a host of awards and Michelin stars between them! First

up, the man in charge of the two Michelin-starred restaurant, The

Square, here in London. It's the brilliant Phil Howard. Next to him

is the man who held three Michelin stars at his restaurant La Tante

Claire and now works under his own name inside the Berkeley Hotel.

It's Pierre Koffmann. And completing the line-up is the man

with the most listened to radio show in Europe. He's here to show

us he's not just a brilliant broadcaster but a keen cook too.

It's Chris Evans. Thank you. All three of you. You are a brave

man. Phil, you are kicking off the show, what are you making?

cooking a fillet of John Dory with black rice, langoustine claws,

sweetcorn and tarragon. That's a starter. What is the main

course? The main course is a classic French dish.

It is done in the style of brigade? Yes, it is duck in orange with

cabbage and bacon. It can be cooked with sherry in season.

You are serving it with Savoy cabbage? Yes.

He sew knows what he is talking about.

And now what have you decided to cook? I have gone for Mark

Sargeant's classic place. It is supposed to look like, that but it

will not. There is a twist, that is blind panic.

What about the cavelo nero We have kale with onion, garlic, anchovy

and black pepper. So, a feast of great dishes coming

your way and we've also got our usual fantastic foodie films from

the BBC archives for you. Today they come from Rick Stein, Rachel

Khoo and the final of the Great British Menu. Now, our special

guest today also happens to be mother's favourite singer in the

entire world, so I'm delighted he could join us. Welcome to Saturday

Kitchen, Alfie Boe. APPLAUSE It's been a long wait to get you on the

show. Thank you.

You have been busy? Touring the States? It has been a crazy year

with the Jubilee earlier on and the theme tune for the Olympics.

Touring the States and the UK. It has been good.

Where are you for Christmas? home. I have some time off. I am

doing a concert in December in the States, then back home for

Christmas to avoid the turkey! There is is a clue in there!

Because of course, at the end of today's programme I'll cook either

food heaven or food hell for Alfie. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare

ingredient - food hell. It's up to our chefs and a few of our viewers

to decide which one you get. What ingredient would your idea of food

heaven be? It is beef. Topside, silverside, or rib of beef.

And the dreaded food hell? Turkey! I can't cook turkey. I can't eat it,

look at it. I try my best with the water bath. Trying to stuff it. I

lost a cat one year because I stuffed it. I just can't make it

work. Nor can I so, it's either beef or

turkey for Alfie. For his food heaven I'm going to prepare

probably the ideal Sunday lunch, a roast rib of beef. The beef is

rubbed with a home-made whiskey mustard made with a touch of

whiskey then roasted. It's served with a turnip dauphinoise and a

little more mustard on the side. Or Alfie could be having his food hell,

turkey and something Mediterranean inspired, turkey saltimbocca. I'll

flatten a turkey breast and fold it with a slice of gruyere and ham

then cover it all in breadcrumbs and fry it. It's served with a

parsley and butter sauce and a mixture of green beans and cavelo

nero. Well you'll have to wait until the end of the show to find

out which one Alfie gets. If you would like the chance to ask a

question on the show then call: A few of you will be able to put a

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

to you, I'll also be asking if you want Alfie to face either food

heaven or food hell. So start thinking. Right, let's get cooking

and waiting at the hob is the chef who's held two Michelin stars at

the London restaurant, The Square, for a remarkable 14 years! It's

Phil Howard. 21 years? Yes, a long, long time! What are you cooking?

This is just a great fish. It is a John Dory. Not a fish that you see

every day of the week. It was also called Saint Pierre?

Yes, It was the patron fish of the sea.

It is an unbelievably, incrediblably meaty fish. It is

local, it is delicious. It is a great fish.

Is that why the chefs use it a lot? It is a fish that people don't

necessarily go for because of the look of it? Well, it doesn't look

like anything else! It is an extraordinary pre-historic-looking

creature. It has fantastic fillets on it.

They are epic. You are taking the fillets off, but

you could cook it on the bone? you can. The whole thing on the

bone. The one thing that is lovely about the John Dory, with fish you

are looking for the bigger fish to get the depth, so that you get that

bite to it, but a John Dory is ever bit as good when it is a young fish.

But here we have, there it is. There is a decent amount of meat on

There is a decent amount of meat on there as well? Yes. There is.

What we are going to do is it pan- fry it. It is a question of taste

if you want to use the skin or not. It is a firm fish. It has a real

skin. Some people like it, some don't.

Do you leave it on the protection the flesh? I just leave it on. I

really would. Now, tell us about The Square,

then? As the London restaurant scene grows it is a stalwart?

it is. Normally I can stand proud that not many people have been

around longer or owned restaurants longer, but with Pierre, there in

the corner, he trumps me in every sense, but it is a restaurant that

has been around for 21 years. We set out to cook delicious, seasonal

fully-flavoured food. That is what it is all about. With great

hospitality. There was no game plan, but over a period of time it has

matured into a great restaurant. Well, that game plan, the lack of

game plan it has paid off. 21 years, you have been there, 14 years with

the two stars? Yes, it has gone all right! This is going in the oven

for a good four to five minutes to cook.

Now, after 21 years, finally, you are pinned down to a desk and you

have done a cook book. It is a serious cook book as well? It felt

like it! It felt like giving birth! At the end of the day I felt like

The Square deserved a cook book, but I love that place. I have spent

the best of over half of my life there. It is a big part of me. I

felt it deserved a cook book. I decided to do it, it would be a

straightforward cook book, so it is full of very long-winded, full-on

recipes. They are complicated, but there is all of the information

that you need. So it is a cook book for a proper

foodie? Yes, it is. The food in The Square is not to be looked at. It

is there to be eaten it is proper cooking and some of it is

sophisticated and some of it is not the easiest food in the world, but

I'm an eater. So this is what it is all about.

No, what we are doing here is we are doing almost like a stir-fried

rice. You have the shallot puree there. They are going to be cooked

down and then blended. There is black rice cooking in chicken stock

over there. It looks similar to white rice, but

the truth is that wild rice is quite hard to eat. There is a limit

to how much you can eat. It is gnarly, it is either undercooked or

overcooked. This rice is delicious, tender, a lovely nutty rice.

We are going to fry it up with onions, a little bit of field

mushrooms. That is a nice action, there, Phil. Look at that. That

would be all over the front of my shirt by now! It normally is.

There is the sweetcorn going in there. The field mushrooms. It

looks like a random collection of ingredients, but it is not.

What do you think of the restaurant scene now? You have been it was

really that time, 21 years ago, when it really started to pick up

pace in London? When I started to cook, Pierre was, La Tante Claire

was the great temple of gastronomy. There were two or three, but really

not that many. If you wanted a great meal you went to La Tante

Claire or Marco Pierre White. Look at it now, it is beyond recognition.

It is the variety that is so impressive. There are a lot of

great restaurants that are not big, expensive, posh, they have great

food. It does not have to be expensive or complicated food.

Right, here is the puree on. I have taken the langoustine claws. Tell

us about these? Well, the truth is, ignoring the claws is like buying a

chicken and throwing the legs out. They are tricky to get out, but

that is a beautiful, sweet piece of shellfish and a langoustine is not

cheap. So to get the claws out makes sense.

I'm going to pop these in the fryer. So your book you have the savoury

to start with, then a follow-up from that? The desserts come in

June next year! Alfie has a question. I have been

doing this, you coated the langoustines in flour. I have been

doing it the wrong way around, I've been doing it in the egg first and

then the breadcrumbs. It just gets mushy.

. Yes it is the flour first, then the egg, then the breadcrumbs.

To ask a question today, call this method, he says it is as good as it

gets! I like to think I can toss a pan after 21 years.

Is there a day when it clicks, the toss? Well, I don't remember the

day, but... My bike has four stabilisers on it! I didn't have

two! Now, we have a sauce here. It is quite a meaty sauce.

Why has it gone quiet? Cos I'm working! I have a two-Michelin

starred chef, and then I have to fry? It is. The key thing is the

nuttyness of the rice and sweetcorn and langoustines is a great

marriage of flavour, in my humble opinion. How long did you cook the

rice for? It takes about 20 minutes. A little bit of time. There is the

John Dory, it smells cracking. This is the sauce. That is a

reduction of the stock from the chicken legs and the John Dory head.

So it is delicious. This is the liquid from the black rice.

Stand back. This takes on all of the colour

from the rice. It is going to get messy! A little

bit of that over there. It has a great flavour.

That is a Michelin-starred drizzle! I might actually have to leave!

tell us what this is again? That is fillet of John Dory with black rice,

langoustine claws, sweetcorn and tarragon.

tarragon. Cooked by a genius! It is brilliant.

It really is. Have a seat here and you get to

dive into it. Tell us what you think? You can tell it looks happy

with itself! Dive in. You can't underdrizzle, only

overdrizzle. You are more likely to overdrizzle than under drizzle.

Is that what you did in rehearsal? Let's not talk about the rehearsal.

Right, we need wine to go with this, we sent Olly Smith to the West

Midlands. What did he choose to go with Phil's fantastic fish? Behold

the glory of Birmingham! Decide have more canals than Venice! Now

it is time to paddle to High Street to find delicious wines to match

with today's delicious dishes! Splish-splash! Phil's stunning John

Dory is a culinary excellence. You might think with this lovely fish I

would go with a bright sparking white, but, think about the

richness of the dish, the sharp, meaty sauce. Remember, always pair

your wine with the biggest flavour on the dish. So I need a wine with

a bit of richness. So I'm choosing Ken Forrester Workhorse Chenin

Blanc 2011. This wine comes from sunny South Africa. What it gives

is vibrance and fruitiness. Having cooked the dish, that is what you

need in the pairing, a little bit of oomph! That is ripe. Like

sipping neat sunshine. Think of the meatiness. For that you need a wine

with mellow fruitiness. Then there is the shallot puree. So you need a

glossy feeling in the wine. Finally, the lovely langoustine it adore as

wine with a subtle aromatic character. That is what this

delivers every time with the Chenin Blanc. Cheers! Cheers indeed.

These guys are enjoying it! Happy? Food is great, wine is great. I'm

happy. What do you think to the wine?

on. Perfect to go with the fish. The breadcrumb thing, another

question, you have to ensure that the meat is cooked inside.

Sometimes you burn the breadcrumbs, how do you get it right? 21 years!

Coming up yes a classic French recipe to be cooked this morning

with Pierre. What is it? I have forgotten about it. It is just a

duck in orange with cabbage and bacon. A classical French dish.

Not just an orange sauce. But, first it is time to catch up

with Mr Rick Stein. He is on the Mekong River. Looking for a special

river dish called the fur. Look at Market because I wanted to buy

in the West because it's light, healthy and very tasty.

The Chinese ruled here until a thousand years ago,

and some of those influences live on.

So, Anh, what are they doing there, then?

They are wishing the success to the owner of this shop.

What, they're going in to his shop?

Yes. Oh, I see,to bring him good luck for the year?

Yes, exactly. Oh, I see. Yeah.

Oh, it's very hot today. You should have your hat.

One of these? Yes.

I'm worried I might look a bit silly in it, but...

Well, that's better, how do I look?

Is it better? Yeah, much better but do I look all right?

Like a Vietnamese! Oh, good. I bet.

These are the right noodlesaren't they, they're rice noodles?

Er yeah... Everything is the rice noodle, but for the pho...

SHE SPEAKS VIETNAMESE

This one is for pho.

Oh, yeah, they're nice, the wider ones. Yes, this one for pho.

OK, well we need four for four phos.- OK.

THEY SPEAK VIETNAMESE

< 7,000 dong for one kilo.

7,000. And what's in them? Just rice flour and water?

Yes.

Brilliant.

Right, now we need to get some herbs.

Yes.

'One of the predominant ingredients in Vietnamese cooking

'is the amazing variety of herbs

'and vegetables, including lots of water plants. They havea slightly pond-y whiff about them.

'They're grown or collected by farmers who bring them here from all over the area,

'either on the back of mopeds, or of course, by boat.'

Perfect. How much? 6,000.

6,000. There's 10,000 dong.

So how much is that in dollars, 6,000?

6,000 dong, is now, er...

..Zero, er oh, 40 centimes.

40 cents, I see, well that seems quite a good bit of a buy today.

Yes.

The Mekong rises in Tibet, flows through Yunnan province in China,

Laos, Thailand, Cambodia to Vietnamand then into the South China Sea.

There's always water hyacinths flowing downstream.

And they help purify the river, as well as being harvested for fertiliser.

The Bassac II, which is modelled on an old rice barge,

takes me to the town of Can Tho.

It's no exaggeration to say the reason I'm in Vietnam is cos of this dish. Pho.

I first came across it watching Keith Floyd's programme, Far Flung Floyd -

it's a bit difficult to say that -

in the early '90s, and when I saw it,

I just thought, "That is perfect Southeast Asian food to me."

So here I am, and I'm going to makeone and I've been cooking this dish

actually for about, I don't know, ten years.

And I just came here to see whetherwhat I was doing was right, cos I,

in the end, just got it out of a recipe book,

and I'm pleased to say it is just about right.

But I've had Anh show me how they do it. Slightly different.

And this is how it's done.

First of all, I'm going to take some-shallots and ginger and squish them.

And this is how you squish.

Oh, God, sorry about that.

And they're gonna go into a roasting pan.

And before that, I'm going to add some star anise,

fennel seeds, and cinnamon bark.

And just get them nicely roasting.

And now the shallot and ginger.

Well, the reason for roastingthe spices and the shallot and theginger is to bring out the flavour.

I also think that it actually,

the aroma actually makes the cook even more enthusiastic,

and one of the things, talking to Vietnamese,

every time they talk about cooking,

they're talking about the smell of cooking as well,

it's part of what they do.

So those roasted spices, ginger, shallots go in there.

I didn't make this broth,because it takes 24 hours to make.

And Hanoi is the best place to see a broth being made.

They use beef marrow bones,

and as I said, take 24 hours of very gentle cooking.

Very important. And the marrow, I think, probably gives the...

the stock a texture, a slightlythick, slightly - what's the word -

viscous texture.

Now this is a bit I didn't realisethey do, but they take some onions

and they cut the white away from the green.

And they put the white in the broth, in the stock.

And I'm gonna then slice the green up,

but before I do that, I just want to thinly slice this topside of beef.

The idea is to cover the bowl with beef, and in fact,

the hot stock just cooks it, but doesn't cook it too much.

So, there we go.

There's the beef, sliced.

And now just slice up the green part- of the spring onion

very, very finely.

Now the next thing is to heat the noodles.

In Southeast Asia, noodles are always reheated in these wire baskets.

Dipped in hot water and then added to the bowl so that they're piping hot

before the bouillonand the other ingredients are added.

When making the stock for pho, I've always thought

that it's very similar to a French consomme, a beef consomme.

Then I read that it may well have come from the French word, feu,meaning "fire" as in "pot au feu".

Now the raw beef is layered on top of the noodles,

and that will lightly cook as soon as the boiling bouillon is added.

I'd just like to say that unlike certain people not far away,

Now in go in the bean sprouts and fresh herbs from the market -

basil, coriander and mint.

And now all that's left to dois add some sliced bird's eye chilli- and fish sauce, a few teaspoons.

Hope that's not too much.

And then a squeeze of fresh lime.

Hot, salty and sour.

Well, there we go. Hope it's good.

Certainly enjoyed cooking it.

I absolutely love it.

A Vietnamese writer said that pho is no longer a dish,

it's more an addiction, just like tobacco.

And another said, "It's the soul of the nation,

"a contribution to human happiness."- I totally agree.

Thank

Thank you,

Thank you, Rick.

Thank you, Rick. Right, cooking next is a man who has been at the

top of the British scene for 40 years. Having helped the Roux

family at The Waterside Inn, he moved on to La Tante Claire. He is

now cooking under his own name at Berkeley Hotel in London. I want to

call you a legend, you don't mind? It is Pierre Koffmann! Great to

have you on the show. Now we are cooking a traditional French dish?

Yes, a duck in orange with cabbage and bacon.

The sauce is made of sugar and vinegar. I nearly forgot what I was

going to do! So, let's start with going to do! So, let's start with

the mallard duck. We put the skin of the orange

inside to add to the flavour. I will let you do that.

I will start with the vegetables. That is a mix of bacon, carrot,

celeriac and cabbage with a touch of garlic to be really French. It

will keep your breath alive! James, did you used to work with Pierre?

Nearly! I spent a morning when I was 18 years old in the kitchen

with him. It has calmed down a lot since then. He was too scared to

knock at the door for a job. I must have been shouting.

He has calmed down a lot. I did knock on the door at 17 years old

with a roll of knives and I ran off! Did you? Yeah, I ran off! Back

then it was the place to work. Mr Angry with a pig's trotter in

hand! Yeah. You talk about most of the traditional dishes came from

Pierre's kitchen and The Waterside Inn. How did you start? If you are

a chef you want your own restaurant. So I had a dream of that it is the

dream of every chef. After working for many years with the Roux

brothers, I decided to try my hand at my own restaurant. That is how

it started it was successful. I was Lukey, too.

We had 36 covers on the first night and we have been full ever since.

But what brought you here was not food it was rugby? Well, the

reputation of food in England was not that brilliant at the time.

I came to see the rugby. I come from the south-west of France,

where they play a lot of rugby. The game was supposedly invented in

France, in fact, not in England. So I thought I would go to London to

see the French beat the English! They did it that year by 35-3. For

those of you who forgot! All right! Past memories.

42 years later, I am still here. What is the score now? I don't know,

I forgot. You retired, then decided to come back? I decided to retire

ten years ago, I was getting bored, so I decided to start again. So I

had my time of retirement and now I'm back cooking. I still enjoy it

like the first years. It was a pop-up restaurant that got

you back into the kitchen? Yes, they asked me to do a pop-up

restaurant on the roof of Selfridges. It was very hard.

It was supposed to be for a period of a week and we managed to do two

months. Over the two months we did 3,200

pig trotters. Ten of them were yours? At the

Berkeley Hotel I always have pig's trotters, but I came to the pop-up

and I had pig's trotters. And you had them last night? They

are amazing. Pierre tells us that he uses the rear trotters.

The front ones are too small. We don't even buy them. I don't buy

the whole pig, just the trotter. At the beginning they used to be free.

Nobody used them. Now you have to pay for it.

I had beans on toast last night! How long is the duck in the oven

for? For about 15 minutes, depending on the size of the duck.

Now this recipe comes from your love of classical French cooking,

especially the area that you brought up. This links in with the

book. Tell us about this? The drink is made in the village that I come

from in France. It is a copey of a Grand Marnier,

but this is done with Armagnac. Now, the sauce is to caramelise. So,

sugar and vinegar. Reduce it. Cook it until it turns into caramel.

This book is a picture of your journey in that area as well?

Now the caramel is turning golden. What vinegar is that? Just white

wine vinegar. I come from a generation where it

is always white vinegar or red vinegar. We did not have the 20

types of vinegar that the young chefs use now.

Tell bus this, then, what is this? That is really a type of Armagnac

and orange. So, this recipe is in your book,

the cabbage? It has the bacon in there, the celeriac and the carrots.

Where did you first start cooking is --? Is it from your parents?

Well I was at school until the age of 14, with a report that said I

could do better, but I never did better. So one day they called my

parents. They said if I could not do better,

they needed the seat for somebody else! So I chose to work.

I went for cookery, cookery school. Now I am adding the reduced stock.

All of the recipes are on the websites today.

And we have the Best Bites programme tomorrow morning at

10.00am on BBC Two. Now, that is looking fantastic.

There is the duck. Now the book is a re-launch? It is a re-launch of a

book called A Memory of Gastronomy. It is a very nice book to read.

It is a nice book to read. 23 years on, I am scared of him

still. It is why I ran away! think it is a beautiful story for

Christmas. My book.

Now, let's have this. Shall I finish off this? Leave it

alone! I will keep an eye on you! You are still cooking every night

in the restaurant? I do five days a week. I really enjoy it. To be

honest, it is the only thing I know. I know nothing else. You don't need

to! To be a good chef you have to be greedy. You have to enjoy

everything. I don't think if you are not greedy... Then you are not

a good chef. Before they used to say a skinny chef, be scared of a

skinny chef, but now you have good skinny chefs. Did you see the way

he pointed that knife? Butter? What is the most important single

ingredient in cooking? Salt. A pinch of salt can change a dish

completely. If it is not properly seasoned it can be terrible. A

pinch can make it nice. I think it is salt.

Well, I am not seasoning this one. I will leave it with you.

So, a little bit of butter in there. The orange in there now? Yes.

I will leave you to season that. Hey! That's why I wasn't doing

that! Happy with that? There you go. Duck in orange with cabbage and

bacon. So, tell us in French? Canard a la'

orange. Just look at that! Well, it looks

great. I didn't do anything on that great. I didn't do anything on that

one. Have a seat over there. Now I can relax.

Let's dive in. It smells amazing. That vinegar just give it is the

kick? And the orange too does the same. It is stunning.

It is all in the book. While they dive in, let's go back to

Birmingham to see what Olly Smith has chosen to go with Pierre's

dazzling duck. With Pierre's duck, you may be

thinking, with a tasty bird like this, a lighter style of red is the

way to go, such as this burgundy. Most of the time you would be spot-

on, but the dish with the sweet orange sauce changes the game.

Having made this dish at home, the classic combination of duck I think

that Vouvray is the way to go. I am selecting this example it is a

fruit machine. This wine comes from France's Lorry Valley. Tesco

Vouvray. This pays to know what you are buying before you get it in the

glass as it can be sweet sometimes. This one, though is for you, it is

golden apples. This is not the world's most

fashionable wine at the moment, so there are cracking bargains to be

had. Golden glory! Think about the orange liqueur in the dish it is a

big flavour with the sweetness and tang. This wine mimic it is in the

glass. It is off-dry. Then the meat of the duck. For that you need

acidity in the wine to cut thorough. Chenin blank has lots of brightness

and think of the intensity of the bacon rashers and the celeriac. So

I need concentration in the wine to really dial up the duck. Pierre, I

salute you and your cracking cooking! Sante! Everybody is

enjoying that. It is not a choice that I would have picked.

It is a nice wine, but I would go for red. First as it is a duck.

And a wintry dish too. What do you reckon? I think that the fact it is

a game bird, I think the wine in red would be better.

I'm not a big wine expert. Did they play the wrong VT there,

did he mean to do this? Every since he lost the weight, he has gone

strange! He opened 17 bottles to match that, he was so nervous. He

obviously drank them all! Chris, what are you making? It is a

classic bourgignon. This is a warm wintry fish dish.

Now, we've reached the dessert course in the final of the Great

British menu and the panel are joined by Angela Hartnett today.

Phil's already wowed us here live in the studio and now he wows the

judges with a breath-taking dessert! We're recording a special

Saturday Kitchen which will go out over the upcoming New Year period

and we'd like you to send in your festive foodie questions which

we'll try and answer as part of the show. Perhaps you want some canape

ideas for a New Year's Eve party or a maybe a menu for a Midnight

two-Michelin-starred heavyweight with his take on rhubarb

He's had a rollercoaster week, not being allowed to cook his starter.

Phil's panna cotta, jelly and sorbet can be done in advance, but

the souffles have to be made at the- very last minute to avoid spoiling.

Whose pudding are we eating here? I know! What happened to the souffle?

I'm so glad he's changed his pudding. I've just found the souffle!

That's amazing. It's a hot souffle in a very fine ice cream cone.

That's very smart. Isn't it?Yes, Phil Howard! Get in there! Yes!

He surprised all three of you! It's got the wow factor, hasn't it? Mm.

Very interesting. Lovely taste... That is a perfect jelly.

And perfect rhubarb cooking andperfect sorbet and amazing souffle...

I mean, can you fault it? No, I can't. It's very smart, very clever.

He's blown you away with innovation.

Without doubt, it has to be in the top three. Absolutely.

I'd definitely put this in the top three.

He's definitely in the running. And we'll see later if he's over the finish line.

A great score for Phil, but if anyone can match it,

its Michelin-starred Simon Rogan.

So far, all his dishes have made it- into the top three.

He's cooking anise hyssop with rosehips,

hazelnuts and sweet cheese.

Simon starts plating up with poached pears, then adds hazelnut crisps,

rosehip syrup, sweet cheese ice cream and finishes with

his special anise hyssop snow and fresh sprigs of the herb.

OK. Snow away from the guest.

Good job, mate. That's fantastic.

Whoo-hoo-hoo! My God.

I don't know where it all comes from! Know what I mean?

From the moment this goes down, you're just intrigued, aren't you?

It's just fabulous-looking.

I love that of all the different textures,

you've got the smoothness of the pear, the crunchiness,

the herbs and the savoury element.

Without the hyssop giving a sort of- aniseed freshness to it,

it wouldn't have the same effect.

Between every mouthful, your mouth goes, "ah!" and you're ready for the next one.

I cannot fault this pudding.

I almost want to cry, because I think we are already

struck by two of the best puddings we've had in any competition.

I know that this feast is going to end on a big, big, big bang.

There's a good chance that...

Simon gets four top-three places. Yes.

Another top score. Can Alan Murchison match it?

He's got two dishes in the top three already

and is attempting a third with a gold chocolate medal.

I've gone away and I've worked really hard on trying to get

flavour profiles absolutely right

and also to make the mouth feel and textures a lot more interesting.

It's really important that I've not got too much chocolate,

but it's also a chocolate dish.

With all his medals out, all they need now is gold spray.

Personally, I think you'd have been- better off spraying them bronze, no?!

He starts plating up with a cherry and white chocolate ribbon,

then adds his precious gold medal.

The best thing about this pudding is watching Oliver wrestling with...

You're such a party pooper, you are! Just stop and try it, will you?

Has anyone got a power saw that I can hack my way through into this pudding, please?

It's just too thick, this thing.

You might be tempted to eatthe ribbon and it is truly horrible.

Yeah, it's horrible.

And the raspberry mousse underneath it is... I don't want to say it,

but it's disgusting.

No, it's not nice.

It's a disappointment, especially after those two amazing desserts.

This is just... It's all wrong.

Everything in there is just... It doesn't work for me.

For me, it's not hitting any marks at all.

I'd be very surprised if that got a top-three finish.

Next to cook are Chris and Nathan. Here we are, Chris. Best of luck.

I need a big result today. Chance to- get into the top three, chef.

Last chance saloon for me, man. Ihave to pull off something smashing.

First up is two-Michelin-starred heavyweight Nathan Outlaw,

who's cooking a completely new dish -

summer pudding with honey cream, yoghurt and lemon thyme.

Nathan starts with a dot of puree,

honeycomb, vanilla yoghurt

and fresh summer berries.

He gets his special summer puddings- out of the oven

and caramelises some sugar on top before adding it to the plate.

Finally, he adds his honey parfait and some honey syrup.

OK.

Thank you.

It's summer pudding, that's what it is. And it's warm.

It's certainly a marked improvement- on what went before.

There is pleasure to be had in this pudding. Not a lot.

You're right there, Prue! I agree with you, Matthew.

It's not a perfect pudding, but it's- OK. It's a great summer pudding.

There's lots of things going on here which just... I don't care about.

It's nice. It's a perfectly good pudding.

But it is not a great pudding

and what we need is a pudding of the same magnitude

as the Olympians who are going to eat it.

I've got a feeling he might be disappointed with the comments

he gets.

An average score for Nathan.

Can Chris do any better with his Olympic torch?

The trickiest bit of Chris's dish is the tempered

white chocolate shards...

All right, lads? ..that represent flames on his torch

and his fellow chefs are intrigued by his method.

I want to give it five-second blasts using the old magic box.

Here we go, chief.

You could leave it on for five bring it up so slow, the more hours,

the better, but if you need to rush it, you rush it.

Put it in the microwave.

Boys, you know what to do? You need to move fast.

Off you go - quick, quick, quick, quick!

PRUE: Ooh!

We're going to have a concert.

I just think it's fun, it's really great, great fun.

I think it looks absolutely brilliant.

He's changed the whole filling fromyour last conversation. He has, yes.

It's nice. Very nice.

I think he'll be pleased with that.- I'm very happy for Chris.

He's pulled it out of the bag.

I loved it. I thought it was brilliant.

Is he using all the techniques? Not necessarily, but for me,

I'd be happy to put him through as the top three.

It all looks quite simple, but there's an awful lot of components

in there that he's had to pull off.

All that chocolate work, I mean, it's impressive.

As always, it's just very difficult to call it.

feast? You

feast? You san

feast? You san see

feast? You san see the remaining chefs serve up their deserts and

see who is in the final there. Still coming up to cook is Rachel

Khoo. Enjoying classic French pancakes and preparing a sweet

chestnut cream to go with them. Pierre is on the omelette board,

can Chris or Phil be able to wing their way into the pan! Or will

they FLAP or CRACK under the pressure! Will Alfie be facing food

heaven, the roast rib off beef? Or food hell, the turkey saltimbocca.

We'll find out at the end of the show. You would think by now our in

connection guest will have learned his lesson. Each time he come on

the show he puts himself through it, thinking about what to cook. You

have been a busy man. It takes me about four years to

prepare for this show. Which recipe have you chose snn

Well, I have been cooking with Theo Randall all week. He helped me make

a Carpaccio of beef. It looked brown and horrible, then

you try it out and it is gorgeous. Why did you choose that one? Well,

I thought of it, but then you said it was easy. It is cler, thank you,

Theo for that. Then I wept to Tomorrow Cage's place. I got there

at 6.30pm. I was not popular at that time in the kitchen, just as

the service starts. They taught me a chocolate pot, which is beautiful.

Finished off with olive oil and rock salt, but you just said that

was just mixing. So, Mark Sargeant gave me a complaiicated place dish.

We have been given the red card by Pierre Koffmann. So we are going

for that. So, fire away.

You are already used one minute of your allotted seven! Well, you did

ask me! I know, but now we have to ask me! I know, but now we have to

speed it up. Well, we have the place on bone. We

are going to salt it and brown it. You don't flour it? Well, I think

it is always good to ignore a three-Michelined starred chef! So,

we are going to brown that off. Turn it over and sale it. Then add

in some butter. Put it on our baking tray with parchment and put

it in the oven for three or four minutes.

We know you have a passion for cooking, but where did it start for

you, was it your mum? My mum is a brilliant cook, but I tell you what

it was, I went for a dinner with a girl on a date to an Italian

restaurant. She asked for pasta and then she asked for parmesan cheese.

I thought, what did she want the cheese for? That was greedy. I had

to find out then about food. Her name was Paulette, hello, if you

are watching the programme! Now, I know you want to concentrate on

this bit. So this is the butter? We leave it

in the pan to start the sauce. That goes in the oven for four minutes.

Then we get the lardons in. Chris, are you doing the pan-

tossing thing? No, I am not. I will give it a go.

That will do for that. We are getting away with that. We are

getting away with everything today. So we brown these off and add

button mushrooms. Whole? Yes, they are nice and small.

When they are brown, then we add the onions and de-glaze the pan

with red wine vinegar. Now here is the cavelo nero.

This is the curly kale. Then we have the onions in olive oil and

butter. Chopped onions for the sauce, then

a bit of garlic, anchovy, finished off with lemon and black pepper.

I'll get that ready. Now, congratulations as well

because of the Children in Need. An amazing effort from everyone in

Radio 2. You managed to raise a lot of money this year? Obviously we

are the salt seller and the listeners provide the salt that is

the money. So, �3.6 million from the Breakfast viewers. So that is

brilliant. Now we have a new charity thing going. This is a BBC

thing. We have asked Rolls-Royce for a pink one for a year. You know

I have the numberplate FAB1. So Rolls-Royce are giving us a pink

Rolls-Royce for a year. Then we want to recruit an army of

chauffers, you can hire it for your event and all of the money is to go

to breast cancer. We are going to try to get �1 million of hiring in

a year. I did not tell you this, but I will

put my name down and chauffer for one of them.

Good lad! If we can get �1 million in a year, I think that would be

amazing. I can do one day of chauffering!

the right side of the road? course! So, what do we have here?

The onions, mushrooms, lardons, I am deglazing with red wine vinegar.

Brown the edges. Get it all into the sauce.

The garlic and anchovies going into the onions.

Red wine in here. We are not shy when it comes to that.

No. What was it like working for these guys when you were in this

week? It was amazing. They all chose dishes that suit their

personality. This is a bit of a mad dish. Mark is mad and busy and

getting on with it. Tom's dish was lovely and slow. Just do a bit of

this, don't you, Chris. He said when he goes on Saturday Kitchen,

it is better to cook less and talk a bit more! That's what he said!

Theo is so pragmatic and perfect. He comes out with a brilliant way

of making Carpaccio. You get the meat, roll it out on the parchment

and you put it on the plate and make a cartouc herbgs and knock it

out. It is simple, whether you know how -- cartouche.

Now, I know you have been to see the Les Miserables film, it is

amazing? Yes. We have the star of the film, Hugh Jackman on the show

next Friday. I think it is a masterpiece. I know, Alfie, you

were in Les Miserables on theatre, but what do you think about the

movie? I think it is fantastic. It keeps the show alive it has been

keeping the show running for 28 years, somebody else's

interpretation of the characters. So it is important for people tory

bring something new to the show. Are you excited about seeing it?

am thrilled. I can't wait. I have seen a few clips, it will be

interesting to see someone else's interpretation of a role that I did

at the O2 for the anniversary and in the West End.

You went for a part yourself on the film? I did, but they would not let

me audition for one of the roles. Everyone is talking about Russell

Crowe and the fact that they can't sing? I think he holds his on. I

know that he can sing. He had a band for a while.

That does not mean you can sing because you are in a rock band?

I think he has worked hard at it. Hugh Jackman nail it is.

AnneHathaway! Well, Huw is a great performer. Not as good as me,

though! Now, let's recap on this. I need a little bit of butter

therement I will put some of that there.

Nope? Never mind. So, have you finished off the

sauce? A little bit of stock, soy sauce, that is optional. That is

about it, I think. Brilliant, what is the name of it

again? I don't know. It is now called a bourgignon fish

with bacon and mushroom. Looking at the surprise on your

face, you are surprised we got here? I can't remember anything for

here? I can't remember anything for the last 20 minutes.

Well, dive in. Tell us what you think of that. I think you may need

a drink of -- after that! What about the greens, what did you do

there? You blanched the curly kale, starting the sauce with olive oil,

butter. Caramelise the onions. Put in the garlic, the anchovy. It

disappears and everyone wanders what the taste is in the end. Then

you cook it down in with the sav cabbage with a little bit of lemon

and black pepper. Olly has chosen a La Forge Estate

Marsanne 2011. It is priced as �9.99.

What do you think of that, then? Very nice.

If you want a job... Right, it is time for the final of the Great

British Menu. Take a look at this, you can relax

Last to cook today Well, Stephen - last one of the day.-

He's not well known most of his career abroad

and main course in the top three already, he's been the surprise chef to beat,

but his dessert bombed in the heats

and he's had to change it completely to be allowed to cook today.

His new attempt is pineapple feuilletine with coconut and basil.

Colin starts plating up with his pineapple feuilletine,

then adds sheet of coconut gel, chocolate snow and basil.

Very elegant. Very elegant.

Next, he adds a pineapple coulis-filled chocolate spear,

a vanilla, pineapple and basil sorbet,

and finishes the dish off with his blown-sugar tuille.

HE SIGHS Excellent, mate. >

SHE LAUGHS

Come on! That just looks delicious!

Well, I don't know if it looks delicious, so much as fascinating.

Oh, coconut. I love coconut. I think the caramel is delicious.

I'm not sure whether you need the pineapple or the cellophane see-through thing.

Certain things are superfluous.

I thought this looked amazing when it arrived,

but as I ate it I liked it less and less.

It's very technical, very skilful but I think, in my eyes, this feels a frontrunner.

An average score for Colin.

Can Stephen do any better? He is a returning champion

and veteran, but after not being allowed to cook his starter,

he hasn't been able to redeem himself, suffering poor scores

for both his fish and main courses.- So, today, he's desperate for

a top three place, with his Bronze, Silver or Gold? dessert.

Stephen starts his plate off with his silver-wrapped rhubarb and custard jelly,

then adds a bronze-wrapped lemon tart

and his modified chocolate mousse with olive jelly,

then hides them all under steel cloches.

Just in front of the judges, like that. Thank you.

Well done, Steve. Cheers, Dan. Happy, glad it's over.

You lift that, I'll lift these. One, two ,three...

Yo!! Excellent!

One, two ,three...go!

This is just rhubarb and custard, isn't it? Yes.

I love the sharpness of the rhubarb. Very good...and crunchy.

It's simple, but it's immaculately done. I would be shocked if they don't enjoy that. Game on, Steve.

Cooking complete, all the chefs can do now is wait.

Evening, chefs. ALL: Evening.

OK, I'm now going to announce the rankings for the puddings.

In seventh place today, it is...

..Alan.

In sixth place...

..it's Nathan. Nathan, I thought it was a marked improvement on the original pudding.

That means in fifth place...

..it's Colin.

In fourth place...

..it's...

..Chris Fearon. Oh! That means congratulations

now. It

It is

It is time

It is time for

It is time for us to decide about what dishes will be made for the

Olympic feast. If you go back to the kitchen, we'll call you back in

a minute. Any dish must be making people get blown away.

This is the hardest part of all, to make the perfect menu. Tense?

Nervous. You are the cream of Great Britain. The best dishes, the best

cooks. Nobody knows how it will go. I have one chance it is tough.

We have got the most perfect Olympic menu, so, let's call in the

Welcome, chefs for the very last time. I am now going toy announce

the dishs that will make up the final banquet. First of all, the

important starter. In the line-up are: Alan's duck and pineapple.

Simon's grilled salad and Colin McGurran's quail in the woods.

I can now announce that the winner Next is the fish course and there

and they are Phil Howard's mackerel taster,

Alan's mackerel and beetroot and Simon's lobster dish.

And the chef who will be going to cook the fish course

at the final banquet is...

Phil Howard.

Well now, we come to the meat course. There are four contenders.

We couldn't get it down to three,

so the four were Daniel's chicken and sweetcorn,

Nathan's duck and monkfish,

Colin's pork and apple and Simon's suckling pig.

I can reveal that the meat course will be cooked by...

Daniel Clifford.

Jesus Christ, I feel like I'm going to faint.

And finally, the glorious pudding.

And the final three dishes are Phil's rhubarb and custard,

Simon Rogan's anise hyssop and rosehips,

and Stephen Terry's bronze, silver and gold.

So I can now tell you that the winner of the pudding course is...

Simon Rogan.

Well, gentlemen, we have our final banquet.

I would like to thank each and every one of you.

It's been absolutely amazing. Thank you all. Thank you.

Right,

Right, it

Right, it is

Right, it is time to answer some of your foodie questions. Each caller

helps to decide what Alfie is eating at the end of the show.

Alison is with us. What is your question? I have lots of herbs left.

There are masses of them. What can I do with them? Well, my wife does

a great thing with the herbs, adds them with rock -- to rock salt,

garlic and it is a magic seasoning. You can put them in a bag in the

freezer and they keep very well. Or put them into ice cubes, yues

the ice cubes to degrees the gravy and that helps flavours -- use the

ice cubes to degrees the gravy. That helps to flavour the gravy.

Michelle, what is your question for us? I have a whole rabbit. I am

looking for something different to do with it? Rabbit? So, it is

jointed down, she has done it before with mustard. What would you

do? There could will be mustard. She has done that one, another one?

You could make a stew. Garlic, parsley,time, a lot of herbs or

mustard. My five rate is with the mustard. So I give it to you, even

if you don't want it. You brush the rab with the mustard, season it and

roast it. Or you can roast it in the oven if you don't have a pot

big enough for the rabbit or put it in a pot with onions, tomatos, cut

in two a lot of garlic and herbs. A drop of white wine to make a sauce.

Sounds good. What dish would you like to see at the end of the show?

Hell! The way she said it, hell! Now, we have going to do the

Omelette Challenge. These guys have to get into the top ten. Let's get

the clocks on the screens, are you ready? 3 three, two, one, go!

is not an omelette! At least it is cooked! I'm not going to really...

Well. The Michelin inspector will not be

watching! I'm quite happy with that! Don't eat the bits around the

edge, it will kill you. Don't eat any of it, it will kill

you! What is this? That is shell! Phil Howard? It is not an omelette,

as you are calling it, but it is worthy of the board. You are there.

Mr Evans? DNF, did not finish! did it in 20 .1 2, but it puts you

there, but, exactly, it was not good enough, but there is good

company. There are a lot of other chefs there too! Now, we are

recording a special Saturday Kitchen. It is to come out in the

coming New Year. We will try to answer your festive foodie

questions. Perhaps you may want canape ideas? Or even a menu for a

midnight feast? Whatever you need we are here to help. It is -- we

have all of the details via the web. Now, you are now going to enjoy

more tasty treats from inside of Rachel Khoo ace Little Paris

Kitchen. Today she is cooking mini venison Wellingtons. You finish

that off! Today, she is cooking mini venison Wellingtons. She is in

search of the best crepe in the If it's a quick snack you're after,-

But Parisians' favourite street Originally from Brittany,

Alain Roussel and has been perfecting the skills

The best-selling crepe fillings are hazelnut chocolate

or lemon and sugar, but I'm going to make Alain MY favourite filling.

One of the most popular fillings for crepes

is creme de marron - chestnut cream.

All you need for your chestnut cream is some cooked chestnuts, 200g.

These are available in supermarkets either in tins or vacuum packs.

Some cream.

I have got raw cane sugar, two tablespoons.

I'm going to add a bit of Cognac.

One and a half tablespoons.

Any Cognac will do - you don't need an expensive one.

And to finish off, a vanilla pod.

Put it on the simmer for about ten minutes.

After ten minutes, the cream will be infused by the vanilla

and the chestnuts will be soft enough to blend.

All you need to do at this point is whizz it up.

You need to blend this to a smooth paste,

is what you're looking to do.

That's it. That's what you're looking for, it's nice and smooth.

You can see the little speckles from the vanilla.

Let's have a little taste.

Mm.

Can't wait to have it with my crepes.

Alain Roussel's organic crepe stand

is in the oldest market in Paris' Marais area.

His doughy delights are legendary and so is he.

Bonjour. Bonjour.

I love crepes and I heard that you make the best crepes in Paris.

In the universe. In the universe! Please.

Come on, please. Thank you.

Cooking a crepe on a hotplate requires a fair bit of skill,

but Alain has got some handy pointers for me.

If you want to try this in your pan- is piping hot and greased,

and don't put too much batter in.

HE SPEAKS IN FRENCH

So you don't press on to the crepe,

you, kind of, glide your wooden rake around on the crepe very gently.

Little lemon zest. The lemon zest is his special ingredient.

So, sugar and lemon.

Finishing touch, and a bit of lemon juice, too.

Mm, yum-yum.

For you. Oh, merci, monsieur.

Mm.

I might not have mastered the hotplate,

but my filling looks like it's a hit.

Yum-yum.SHE LAUGHS

I will leave you with my creme de marron and I have a crepe.

All right. Bye-bye.

A bientot. A bientot.

My petit restaurant has been the perfect avenue

to test out my recipes and experiment with ingredients.

I love cooking for people and my final recipe never fails to impress.

There's a bit of a debate about beef Wellington.

The French have theirs, the English- have theirs - who cares about that?

I have my version. I'm going to make beautiful mini venison Wellingtons.

Need a big frying pan.

Just going to brown my meat.

I'm going to season my venison with some salt.

Pepper.

Really important to brown the meat.

It just caramelises the outside and you just get a richer flavour.

You just want 30 seconds on each side.

Beef Wellington is usually done with one large beef fillet.

However, I think my delicious parcels are more elegant,

and you get more of that flaky pastry.

Just add a generous bit of butter.

I'm going to caramelise some red onions,

which will surround the venison inside its pastry parcel.

They will give a milder and sweeter taste than white onions.

I'm going to add a pinch of salt...

..a pinch of sugar.

And you want to very gently cook them for about...

..20 minutes.

This isn't the traditional way to cover the meat.

Usually it's a layer of cooked and seasoned mushrooms and onions

called duxelle, but my caramelised onions make a refreshing change.

As you can see, the onions have reduced down.

They're nice and soft.

At this point, I'm going to add some Armagnac,

which has this delicious flavour.

The onions are done. Just switch it off.

They go into the blender.

You're just looking for a smooth paste.

That's it, that's done. At this point, it's just an assembly job.

Puff pastry. You need some Dijon mustard.

And, of course, your seared venison.

Then I'm going to brush some mustard on top.

OK. Put the piece of meat on your puff pastry.

Take a heaped tablespoon of your onion mix.

Spread it on top.

I've a mixture of eggs and water here.

Run it round the sides, here.

That's going to make the pastry stick together.

Second piece of pastry.

Then you want to press it down quite firmly.

I have sealed the edges and I'm just going to crimp them.

You don't have to do this, but I think it makes it look a little bit prettier.

Looks like a little parcel.

Grab your baking tray.

Put that on here.

So they are almost finished.

Just need to make a little cross at the top,

and that's just so some of the steam releases.

I'm just going to finish off with a coating of egg wash

to make sure our Wellingtons are golden.

And that's it.

Goes in the oven at 200 degrees Celsius.

And after about 15 minutes, your Wellingtons should be ready.

OK, let's have a look at these. Wow.

They're golden, they're puffy.

Doesn't that look delicious? That golden parcel?

My guests are in for a treat.

Right,

Right, it's

Right, it's that

Right, it's that time of the show where we find out whether Alfie

will be facing either food heaven or food hell. Your food heaven

would be this magnificent bit of beef which I'd roast and cover in a

home-made mustard to go a dauphinoise of potato and turnips.

Or you could be having food hell, turkey which I'll flatten then fold

with cheese and ham, cover in bread crumbs and fry. It's served with a

parsley butter sauce and cavalo nero. What do you think you're

getting? I'm really worried. Pierre had the casting vote. He's been

kind to you... Yeah! So, let's get the beef on the go! We have to

colour it. That is it done, isn't it? Well,

more or less, the French would like more or less, the French would like

that! Now, we need mustard, whisky, orange juice, sugar, mustard seeds

and honey it is really simp to make your own mustard. We start that off,

but first you are going to start me how it all started? It did not

start with singing? I used to work with a sports car company in

Blackpool. Sadly, they are no longer around anymore, they were

called TVR, a car company. I was singing all the time. One day

I was singing and a customer came in to boy a car. He said I had a

good voice and that I should try it out professionally. He said there

was a company in London auditioning people for a UK tour. Soy tried out.

I sang to them. I was taken on and became a professional singer after

that. It happened quickly after that?

went to music college after touring for a while. U studied and then I

joined the Opera Houses around the UK and Europe and places like that.

Then I got the opportunity to work with Baz Luhrman on his production

of La Boheme. Your an unknown? They are saying it

was a controversial production, but it was not controversial. The show

is the same nas an Opera House, the only difference was that it was on

Broadway. So there was not a classical audience. Some people

look down on that. What is great about Alfie, he burst

noose song at any minute. You have a new album now. It is a

break for you, really? It is the fifth album. Tell us about it?

is a mixture of a few things. It has classic songs on there, Bridge

over Troubled Water. There are a couple of Elvis tracks on there and

Rolling Stones tracks and American folk songs it is a departure from

where I have come from, but I am loving it. I don't see the

divisions between music. I think that classical can stand side by

side with rock, pop, blues and jazz. I have listened to it. You have a

big mix and match, you mentioned that, but track 11, for instance.

Can you give us a blast of that. That is a country song? It is

Angels from Montgomery. Give us a blast of that.

# Make me an angel # A flash from Montgomery

# Make me a poster of an ald rodeo # Just give me one thing that I can

hold on to # To believe in this living

# Is just a hard way to go. # APPLAUSE

Now I am deaf. I can't hear a thing. That is loud! Pierre was saying he

sings when he is cooking. Not like that! That is why there is glass

between the kitchen and dining room. The chef is happy when he is

singing. Here I have turnip dauphinoise. The

idea is to layer up the turnips with cream and milk, salt and

pepper and mix this together to fill up the dauphinoise.

Do they have to be thin to cook through? Yes, that is why you need

one of these. Or if you have a group of chefs that appear, who is

decided to sit down over there, you can use them to slice it thin, but

we have the mandolin. We have been happy here. We are waiting for the

next number. It is coming. I am building it up.

Of course, you have been touring America. You are back in the UK

next year. The UK fans will be please bad that? Yes, we have a UK

arena tour next year. Playing a couple of dates in London at the

Albert Hall. Then travelling around the UK. That will be fun. I'm

looking forward to that. Fantastic.

Now we have honey. The whisky is in there too. Then we put orange in

there. See the beef is saled off? can't take the eyes off.

Now we take the mustard and throw it in a pot. We blend it, the more

you blend it, the thicker the mustard will become.

For fine, keep blending it. If you want it grainy, just blend it to

this point and you have grain mustard. Beautiful. Now all you do

is grab the beef. With a little bit of veg and cut it

to a decent chunk, the carrots and onions. This is going to cook for

about an hour-and-a-half. Throw that in. Grab the beef. Stick that

on top. That goes on top of there. Then we have the spatula which we

use to spread with the mustard over the top. While I pop this into the

oven, you are going to blast out Les Miserables for my mother. She

is a fasive fan. So, mother, this is for you.

# You can take # You can give

# Let him be # Let him leave

# If I die, let me die # Let him leave

# Bring him home # Bring him... Home. # APPLAUSE

Well done. How cool that?! Mother, that was

for your. -- for you. Now, we need the wine over. You definitely sung

for your supper. Tell us the name of your new album? It is called

Storyteller. It is a description of wonderful songs that tell great

stories and my opinion of what singers are.

Fantastic. I didn't realise it was so loud,

did you? Fantastic! So powerful! There you go, dive into that. A

little bit of beef. There is the mustard there as well.

Pile that on there. Done.

To go with this, Olly Smith has chosen Leyda Reserva Syrah 2010.

It is priced at �7.99. Someone has to cut! It is stunning.

He is happy. Well that's all from us today on

Saturday Kitchen Live. Thanks to Phil Howard, Pierre Koffmann, Chris

Phil Howard, Pierre Koffmann, Chris Evans and Alfie Boe. Cheers to Olly

Smith for the wine choices. All of today's recipes are on the website.

Go to: bbc.co.uk/saturdaykitchen. Best Bites is on tomorrow on BBC 2