02/02/2013 Saturday Kitchen

Good morning if you would like word-class food, cooked for you,

you are in the right place. This is Saturday Kitchen Live! Welcome to

the show. With me in the studio today are two

top chefs. First, the man behind the award-winning array of

restaurants, in Plymouth it is the brilliant, James Tanner. Next to

him a Mexican chef with a passion for modern cooking techniques. His

new restaurant is winning rave reviews, it is Fernando Stovell.

Good morning to you. James, you are firing off, what are

you cooking for us? I have great seared plaice fillets with warm

butterbeans, lemon, chilli and herbs.

So, the creme fraiche there is used to finish it off? Yes it adds a

wonderful creaminess to the sauce. And you can use tinned beans, and

it is quick? It is a dish in minutes.

So, a quick dish here, Fernando, go on, then? My dish looks complex but

it is not it is braised belly and shoulder. It is rolled up like a

sausage shape with two textures of cauliflower with prunes tote.

And some soaked prunes on the side. And pork crackling as well.

So, two tasty dishes to look forward to and the usual line-up of

foodie films from the archives, today, helpings from Rick Stein and

from Raymond Blanc and Celebrity MasterChef. Now our special guest

has appeared in some of the most iconic films made, including The

Deep, Casino Royale and one of my all-time favourite films, Bullitt,

with the great Steve McQueen. Please, welcome to Saturday Kitchen

it is the fabulous, Jacqueline Bisset. Great to have you on the

show. Thank you for joining us. Thank you, this is wonderful.

Firstly, what a career. Incredible. Really, what you have done. One of

your first films with the great Audrey Hepburn? Yes. Was that

really the defining start of your career with Hollywood? Do you need

a break like that? Well, Casino Royale was before that, but the

person that I give credit to is Roman Polanski. He gave me my start,

my first part. I could not speak at that point. I could not walk and

talk at the same time. We are talking about your career

later on. Now, of course, at the end of the programme I am going to

cook food heaven or food hell for Jacqueline it is based on your

favourite ingredient, food heaven, or the nightmare ingredient, food

hell. So, food heaven, what is it? A sea bass.

You are a big fan of Italian food? Yes.

I love it. What about the dreaded food hell?

Bananas. The creamy textures that make mousse-type foods. Bananas and

banana cake! So, sea bass or bananas. For food heaven I have

something influenced by jack lien's love Italian food, salt baked sea

bass with pesto and crispy pancetta pasta. We are covering the fish in

sea salt. Baking it in the oven, then serving it on a bed of pasta

with pancetta, and finished with a few basil leaves on the top.

Or the food hell. Bananas, which I will turn into a dessert. The

bananas covered in batter, deep fried, served with a vanilla

souffle, and a scoop of ice-cream. Who knows? You will have to wait

until the end of the show to see which one jack lien gets. If you

would like to ask a question today, call this number:

If I get to speak to you I will be asking if jack lien is facing food

heaven or -- Jacqueline is facing food heaven or food hell.

Now, cooking with us next, it is the man with a passion for great

British seafood it is James Tanner. Great to have you on the show,

James. James.

So, tell us about this dish? We are using great British place. We are

cooking it with butter beans. A touch of lemon, chilli, creme

fraiche and all done in quick time. This is a good price of fish for

this time of year. I will start with the fillets. You are going in

with the onion, a bit of grated ginger and chilli.

A lot of people choose to use sole over place, but it is a great fish

in its own right. It is superfresh. You want a semi-

flexible knife and listen to this popping against the bones. If you

are doing that, you are getting a great fillet like. This

You want to keep as much fillet as possible.

Very much so. It also cooks very quick.

So, o touch of garlic James. Thank you very much. Basically we are

using butter beans as the starch element to it. That is the plan

with this one. We are cooking the beans out in water with no salt. If

you put in salt they take a long time to cook. On top of that a

touch oftime in there, a -- thyme in there, a touch of garlic. There

you have it. The secret of this is to break this

down. There are four fillets, two on the top, two on the bottom.

With a round fish like trout there are two fillets.

Exactly. This is the row here, I don't want that. Obviously you can

get a fishmonger to do it for you. On this instance we grab the knife.

You can use the knife in is sawing motion or just hold the skin, hold

the knife and wiggle the skin and off it comes, but also the

fishmonger can do that for you. We take this little chain off the end.

I don't want this. And the good thing about this,

buying the fish whole, you can see that the fish is fresh with the

clear eyes. Lts, fish should have sea slime --

also, fish should have some sea slime on it, very important.

There we go. The rest of the fish we put to one side.

The last time you were on you had opened up a new place. Is it going

well in Plymouth? Well, we have Tanners. The brasserie, we have had

that for seven years. I am excited about that. This spring we have a

private dining room coming along that is fantastic. Also we have

launched a contract catering company, that is a different angle

for us. So, the butterbeans. These have

been soaked overnight in cold water. I will drain them off and give them

a shake. You can buy them in tins? You could.

You can buy them in a can and wash off the Brighton.

They do amazing Spanish butterbeans in a glass jar.

Very much so, but wash them off. There thyme, a clove of garlic.

Some chefs use a stock, but I don't think we have to do that. Lots of

water, bring the heat up, take the scum off the top and cook them for

about 30 to 40 minutes, that is how we get the creaminess.

Now, how are we getting with the veg? Lovely. And the key to the

beans are not to add salt to them? Yes, otherwise it takes ages. Now,

a touch of red onion in there. A touch of the garlic and a touch of

the ginger. Make sure that the heat is up. We want to cook this out

with no colour, but if we don't we will get the raw garlic and ginger

taste we do not want so. Move it around a medium-heat pan. Not too

hot. Now it is starting to do its thing. Give it another 20 seconds

or so. Next up the beans. Put the cooked

beans off to one side and literally drop them in at the end.

If you would like to ask a question to the chefs today, call this

and the drained beans that we have got.

Now, you have been helping me out as well as your restaurant stuff.

It is a project that is dear to my heart. It is the hospital food?

Indeed it was a big challenge. Myself and my brother Chris. The

challenge for the south-west, it is Operation Hospital Food. We went

down to Truro. First of all, I have to add. You said to come around,

have a beer, pizza, it was all good... I did, the next thing we

know, we rock up to the Royal Cornwall Hospital, and thought we

would look at the food operation. It was fantastic.

I have never done it before in my life.

Said hello to everyone. Then all of a sudden, we were doing

a challenge. What was this? It was weird,

really! We had to do recipes for fork crushable food for stroke

patients. I forgot to tell you! It is a

specific brief but a challenging brief as well? It was not easy. I

will not lie! Also, for me I had never done this kind of cooking

before. So my recipes for a service or for

four to ten, now I had to do it for 350.

This was a job I did about two years ago, I wanted to change the

food in a hospital in Scarborough. We managed to do that, now it has a

bigger award that they were going for. It is a fantastic story of the

progress that they have made over the last 18 months.

I decided to do another hospital and another and another. It snow-

balled. I tieded -- decided that I could not do it on my own but they

all said yes and they are still speaking to me.

Tune in on BBC One from the 18th of February.

Tell us about the fish now. So, the fish I have laid away. I

have washed my hands off. As this starts to get this colour

it is seconds, right, just to cook the fish it is so, so quick.

You are looking at no more than a minute to cook this? Right.

Lie it over on itself. Leave the heat in the pan to cook it off. 20

seconds or so. Now some chefs use chicken stock

reduction, I find it a little harsh. This is where it comes to together.

Creme fraiche. You chop the herbs. The herbs are mint, also dill.

Obviously that wonderful flavour from the aniseed. Give it is stir

it comes together. When we sweated off the beans with the vegetables

we added a touch of lemon. You get the wonderful citrus oil from the

skin. We will layer this up. Really give it a good mix. So you get the

lovely pieces of the chopped veg there. Some of the sauce over the

top. There is the fish.

The fish is looking cool. We are going to put this on. A few ends of

dill. It is a strong herb, but the fish is not falling apart. This is

what we want. Another over the top. Go on, do a chef scatter.

There you go, �12.50. So, tell us what that is again?

That is my seared plaice fillets with warm butterbeans, lemon,

chilli and herbs. How good does that look? Now they

say if it looks good it will taste good. So this is what you get to

eat. Even at this time in the morning.

Are we sharing the plate? Yes. Dive in, but the little bit of

lemon works. It is adding to the freshness.

Yes, it is lovely, zingy. Quick to cook and light to eat. I love it.

If you wanted to do it quicker you can use the tinned beans. Don't

salt them. No, they will go like bullets!

Happy with that? Yes! Right we need wine to go with this. We sent Olly

Smith out on to the streets of London to take in the sights from a

height. Let's see what he has chosen to go with James' fantastic

chosen to go with James' fantastic fish.

I've come to the highest building in Western Europe. Behold the view

from the Shard. A perfect spot to swoop down to the City and pick out

gems to have with the dishes on today's show.

With James' pristine place, a white wine of zest and fragrance is

perfect for having with the fresh flavours through the dish, all the

way to the shores of glory harbour. With the treats of the sea you can

pick an Italian white, such as this Peccorina, but however with the

depth of the beans, I am looking for an earthy blend from France,

Cotes de Luberon Blanc 2011. Splashdown! This brilliant blend of

blank comes from a region so beautiful it is like an

impressionist's summer landscape. What it gives to the wine, warm

days and cool nights, is plump texture and a zing in the tail!

Squeeze my speech! That is lush. It has freshness. Zing. That's the

quality I'm looking for to link up with the bright flavours in the

dish, the ginger and the lemon. Then there is the peachy texture.

That works with the earthy beans and the glossy creme fraiche and

the flesh of the fish. Finally, there is the aromatic character. It

is subtle but just what we are looking to pair up with the herbs,

the dill, the thuem, the mint and the joyful spank of chilli -- thyme.

James, here is to your perfect place, cheers! Cheers indeed. Now,

mixed thoughts with this one. Not about the food but the wine. What

do you reckon? I can understand why he has gone with it with the chilli

flavour it is OK. I tried this in rehearsal. It was

7.00am. So it did taste like Aquafresh, but I'm not a fan of.

This so that is three strikes... Four, I'm afraid.

He will not be happy. Olly, better luck next time. Coming

up, Fernando is giving us pork with a Mexican twist. Remind us of what

it is again? It is two textures with chilli, cauliflower and prunes.

First, let's head off to Thailand Forfar eastern food with the great

Rick Stein. First, he is having dinner at one of the busiest fish

restaurants in the world. You will I think all the burners

It was absolutely seared on my eyeballs, these woks,

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I first came here 20 years ago.

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I think all the burners were over there then.

Here

Here down

Here down the

Here down the end you go and choose the fish and vegetables, then bring

it back here to cook it. They give Well, it's a tourist attraction,

So, what you do is to select what maybe a grouper, maybe a few

and some blue swimmer crabs, and possibly a mud crab.

Basically, you buy whatever takes your fancy,

then you go up to the checkout

and be prepared for a pretty serious bill,

because it ain't cheap.

From what I could make out,

beautifully done split prawns with turmeric,

clams in oyster sauce, the meat from the mud crab,

cooked with egg and more turmeric, was brilliant.

And steamed blue swimmers.

And finally,

the grouper, hard-fried - the most common way over here.

It's a place definitely worth a visit,

but maybe just the once.

It was all a bit big and overwhelming.

More on my scale was som tum thai.

We call it green papaya salad.

Pounded chilli and garlic, then dried shrimp.

Now, this was cooked by Charoensi, who was taught by her mum.

That's very rare to find in a five-star hotel.

She's added peanuts, chopped up French beans, and tomato,

which she gently bruises.

This salad would be in my top five dishes in Asia.

Then palm sugar and fish sauce.

When you see fish sauce, then lime juice isn't too far behind.

The key to it all is shredded green papaya.

This salad is so refreshing, sour and hot.

Paradoxically, all that chilli and sourness

seems to cool you down in a hot and steamy climate.

It makes the perfect accompaniment

to a very famous curry here in Thailand.

That is very, very nice indeed. It's a masaman curry.

It's really quite mild, which is unusual for Thailand.

Its origins, actually, are India, and "masaman" means Muslim curry,

but it's a very typically Thai dish now.

And it partners very well, I think, this papaya salad,

which, of course, is searingly hot,

but like all eating in Thailand, everything comes together

and you just take what you like and- actually balance things yourself.

What I really like about this restaurant, though, is it's in the hotel.

Big international hotel, I'm staying here,

'When I got home,

'I decided to make this curry the way Charoensi taught me,

'using chuck steak.'

In goes some coconut milk,

a couple of whole cinnamon sticks,

and the thing that really matters to me are these black cardamoms.

They're not like the green cardamoms -

they've got a lovely smoky flavour

which will come out in the final dish.

Some water.

And finally, a teaspoon of salt.

I'm just gonna stir all that lot in now.

The great thing about this dish is it's so easy to make.

I mean, all you need to worry about really,

cos this is just now left to simmer- for about two hours

with the lid partly covered,

is to make a really, really good musaman curry paste.

Now I'm going to roast, or dry-fry,

pan-fry these ingredients without oil.

First of all some chillies,

Kashmiri chillies, and then some whole coriander seeds.

And then some cumin seeds.

I mean, the point of roasting all these

is it just gives it an incomparable

toasty flavour, the curry,

and you can buy...

Er, sorry, that was mace in there then.

You can buy musaman curry paste

but you can't beat doing this sort of thing yourself,

it really makes so much difference.

Some cloves in there, some cinnamon,

and finally, some cardamom seeds.

These are the seeds from green cardamoms this time,

not the black cardamoms that I used earlier.

So, just turn that around and just let the colour...

er, colour as well as the aroma develop.

And it's just that gorgeous...

That's a good Nigella word - gorgeous, I like that.

..gorgeous aroma that comes from these toasted spices.

Don't want to go on too far, else otherwise you'll burn them.

I always think a good meat curry needs toasted spices,

but generally, for a fish curry, I favour not toasting them,

just having it a bit more aromatic.

So, that's really hot,

so now I'm gonna tip those into a spice grinder and grind them all up.

HE COUGHS And the chillies are a bit...

get your chest a bit.

Good for you, of course.

There we go.

Give 'em a grind.

'I fried off onion and garlic

'and then I add the all-important shrimp paste.

'Not different, really, to adding anchovies in the Mediterranean meat stew.

'Then in go those ground spices,

'which I mix in with the fried onions and garlic

'and put that into the food processor.

'I add chopped lemongrass, slices of ginger

'and finally, coconut milk, then blend.

'The beef has been gently simmering- in that mixture of coconut milk,

'cinnamon and cardamom for nearly two hours, so it's pretty tender.

'I remove it and add some potatoes,

'which need to cook for about 15 minutes.'

So, in with this wonderful, wonderful musaman paste.

Stir that all the way through...

like that.

And now some tamarinds.

This is actually what I'd call tamarind water,

so I've taken the paste, which quite often has seeds in it,

mixed it with a bit of water and put it through a sieve.

Next, more coconut milk.

It's a really important part of this curry.

In with that.

And now some palm sugar.

About... Well, a large teaspoon, I'd say. Maybe a bit more.

And now fish sauce, of course.

Here we go.

And now to return the meat.

So I'm putting in some fresh basil,- just torn up,

and some peanuts, whole peanuts.

Just gives a lovely little crunch right at the end.

So there it is, the musaman or masaman curry.

A Thai dish, no doubt, but one that- would not exist today

had it not been for those early Arab traders

who introduced Muslim curries and spices to Thailand.

Here at this restaurant,

How

How good

How good did

How good did that massaman curry look? Now for this week's

masterclass, I thought I would show you how to prepare I think is one

of the best seafood ingredients from this island. I think it is

fantastic. You can get it from Ireland, from the West coast of

Scotland, then the top end of Ireland. In Ireland they call them

the Dublin Bay Prawns, these are language steens -- language steens.

In the 60s, they caught them in the net. They wondered what to do with

them. They steamed them. Another thing was monkfish. They

would cut that up into small pieces and deep-fry it.

This also made skampy from this. Now, to prepare them you remove the

head and the tail off and peel them. It is so easy once you break the

shell like I have done. So you just peel this and the meat

So you just peel this and the meat comes out.

Keep them whole and twist that off. Press both sides of the shell. When

they are cooked this is the same. Then just peel them off. You get

this lovely piece of meat. These are not cheap now.

Before, in the 60s, they would give them away, now thanks to the

Italians and the Spanish who buy a lot of them and the French, they

actually charge about �1 to �2. Is it the same family as the

shrimp? Yes. They are fantastic. I am going to

deep-fry them in a batter. This is using flour and corn flour. Corn

flour is done in a lot of Japanese- style batter. I am also adding

vodka, salt and tonic water. If we mix it together you end up

with this batter. Now with the cornflour in there p

will absorb it quickly. If we leave it to one side for a second, then

we can add more liquid to it. The texture there is right. Then we

will deep-fry those. Keep the shells and use them to make great

soups out of them. You can freeze them and make a great langoustine

bisque. Blend it with tomato, cream, brandy

and you have an amazing soup. Now, while I'm doing this you can

tell me about your new programme coming out this Monday? It is

Monday and Tuesday. Two days in a row. I come in on Tuesday, but it

starts on Monday. It is called? Dancing On The Edge.

It is based in the 30s? Yes, at a time when there was considerable

racism in England. It is a fascinating tale with fascinating

actors in it. It is a great cast? Yes, John Good

man, Matthew Goode and many, many others.

It is based around a jazz band? there is the band leader. They have

performed before but they are having difficulties getting going.

I am the woman who, Matthew is a real up and comer. A really purny

guy. He wants to take care of the band, but he is a bit of a shaker.

He says if the band meet me that I could change things, but they

wonder how I can get beyond the racism thing, but he says that I

know everybody. I have lost my three children in the First World

War. She knows everybody. We are introduced and from there I re-

invent myself. I leave the sadness behind of all

of this tragedy and get really wrapped up with the band and

introducing them. I don't want to tell too much of the plot but it is

a fascinating character. A fas faithing story it is -- fascinating

story it is very well written. It is written by Stephen Poliakov. We

all want to do so well for him. We had not really that much time.

We had great sets, we were all over the place in country houses.

My character was living in this massive house in RaglieghHall.

I am a big jazz fan but more of the 50s, that stuff.

Well the music in this is really wonderful.

It has been written for the series. So I hope that you can play a

little bit of the music? I would love to but I'm too busy with my

skampy! But how is television different to movies? There really

isn't. For me there is not. I have always liked both. For a long time

it was not considered great to do television. Now everything has

changed. People are going from one to the other. I like television, it

goes fast. An actor is ready in the morning at 5am to do what you have

to do. You have to spread it out for three

page as day in a film, maybe eight page as day in television. So you

get more done. There is a certain sense of satisfaction. Especially

if it is well-dread and lit properly. That is the issue. The

lighting. Can you do the great lighting in the less time? That,

for many television productions, that is the issue.

They spend a lot of time preparing the films, getting ready for the

actors? Yes, and then they get their part over with in five

minutes. Five hours for the set and five minutes for the actors.

Well, I have the scampy going in. The secret of the vodka in there,

as it hits the fryer it evaporates and causes the batter to be nice

and crisps. That is what we want. We can pop in, it depends on which

part of the UK you are from if you want the scraps o or not. There are

some pieces in there. I have my lemon. I know you wanted

to taste. This this is rapeseed oil. Try a little bit of that. It is a

different flavour to olive oil. It is lighter.

It is good. It is good isn't it? Yes it is good.

Is this cold-pressed? Yes. It is made in the UK. It produces this

lovely yellow mayonnaise. I love mayonnaise. I am always

making mayonnaise. Can you use any spirit for the batter? Like

Tequila? Yes, trust you, Fernando. Gin can be used in there as

well.$$NEWLINE Now, I always wanted to ask you, what was it like?

Bullitt? It is my favourite film. What was it like working with the

great man? It was good. It was his first production of his own company.

So he was a little bit hyper. He was always on his bike, rushing

around. Trying to keep away from the crowds. He was incredible

famous at that point. Everywhere we went, you could feel it, people

looking for him, but he was in and out. He would always turn his back

to the door. But your whole career has been

working with the greats? Audrey Hepburn? I never had scenes with

Burt. Dean was all jokes, Burt the set

was silent. People were tip-toeing around. It was really strange.

Yes, Burt was in Airport. Yes.

Now, there you have it. The batter is, hopefully, crunchy.

There it is it is crunchy. Where do I start? These are taken

by the French and the Spanish. We have to buy them back. We need to

keep.it all! Can I move in?! can dive in! Now, what are we

cooking for Jaqueline at the end of the show? I think she already has

it? It could be sea bass, salt baked sea bass with pesto and

crispy pancetta pasta. Finished with a few bass ive leaves on the

top. Or Jaqueline could be facing food

hell. Bananas fried in batter. With a little bit of sparkling water.

Flour, rolled in sesame seeds, served with a vanilla souffle and a

ball of vanilla ice-cream to go with it. Some of us get to decide

Jaqueline's feat today but you have to wait until the end of the show

to find out. Do you like that? Brilliant.

Right it is time to cut loose one more celebrity from the Celebrity

MasterChef competition. Take a look It's a big day today, a big day in

and one of our exceptional finalists.

These three have shown they understand

what great food is all about.

They know what is possible in this competition.

You want to stay, today you have got to cook great food.

TV presenter Andi Peters cooked his way to the final in 2008.

Actress Lisa Faulkner took the champion title in 2010.

And former England rugby captain Phil Vickery won in 2011.

Our three guest judges know the pressure

and they know the standard that our guys have to attain.

Steve, can you please tell uswhat you are going to cook for us?

For my first course, I'm doing king scallops on black pudding.

And then for my main, I've got sun-dried tomatoes and mozzarella

in chicken, wrapped in Parma ham

on a bed of roast veg with some gnocchi and some pesto sauce.

What about the judges today?

They make you even more nervous, don't they?

Famous judges that have done well on this programme trying your food,

it's... Yeah, it does make me a little bit more nervous. Why?

You don't want to mess up. They'll have to eat it.

You have had 25 minutes already,

that means you've got 50 minutes left.

I really want to win this competition, so I am going

Javine, lots going on here.

Did you give yourself too much to do again?

I think I have, but I think it is possible to do it in this time.

So, what are your two courses?

I am doing red snapper with star anise and sweet sauce,

plantain and mango salad and for my dessert,

I am doing a chocolate and hazelnut fondant

with rum cream and a raspberry coulis.

Jamie, you have had your ups and downs throughout this competition.

I am really looking forward to this.

I am doing something which is something I particularly love

and something I'm quite confident about.

What are your two dishes?

I am going to be doing for my main pan-fried duck breast

in a bitter orange sauce with some pea puree and some sauteed potatoes.

And dessert?

I am going to be taking on the frangipane.

Last time,it really was a battle for you. Yeah.

I was determined that it wouldn't beat me.

Hopefully, I'll win this time.

What about these judges today? Well, you know,

they've been there, done it, they know the pressure we're under.

So, hopefully, they'll be quite generous.

Really? You think? We'll see.

Come on, Steve, you've got to push, mate, you've got 15 minutes left.

Are you going to do it?

It's not looking good. Come on, mate, push, push.

Two minutes, come on, mate.

You are doing well, Steve.

Go on, keep on going, you're all right.

You are getting there, mate. One more turn.

Butterfly to the end, you're done.

Ready? Yep. Right, let's go. Come on. Let's go!

Hi, guys. Hello. I have your starter here.

We have got scallops on black pudding,

with a side of butter sauce.

Enjoy. Thank you.

One of my scallops is cooked brilliantly,

one of them hasn't even been turned over.

They seem to be very underdone,

but I'd rather they were underdone than overdone. For me, this is

a bit of a disaster with the sauce.

I would have perhaps put it through a pass,

because I've got raw shallot. That's not nice.

But at this level in the competition,

you don't really know about passing- unless you are a proper cook.

Nobody, though, would serve raw onions.

That sauce has got raw onions in it.

2Oh! I'm not even sure this is cooked.

You can just tell that Steve was rushing.

The black pudding and the scallops,

they needed a lot more heat underneath them.

They needed to be crispy - caramelised scallops

and lovely, crunchy black pudding.

They're all a bit soggy and a bit braised.

They need another 30, 40 seconds. We are that close.

Steve, 15 minutes, then it's your main. We're only halfway.

Veggies cooked? Veg are cooked.

So, veg on, chicken on, gnocchi on.

Go on, Steve.

You've got six minutes.

Chicken cooked?

Your chicken is not cooked?

Another couple of minutes won't harm.

Confident about the chicken?

Very confident about the chicken. Took you a long while to answer.

I'm worried. You're worried. The veggies aren't cooked.

The second course, guys.

We have a mozzarella and sun-blushed chicken with Parma ham

on a bed of roasted veg with some gnocchi and some pesto sauce.

Enjoy, guys. Thank you.

Look at the size of it, it's huge!

Is it a chicken or a camel?

He needs to work on his chopping skills. Oh. Oh.

It doesn't appear to be fully cooked, there is some pink juices

running through it, which, with chicken, makes me...

a little bit worried.

Mine is beautifully cooked, I have to say.

I love the stuffing that's inside of it.

Yes, the vegetables could be better.

My red pepper, I mean, I don't know- if it's even seen an oven.

And with all due respect, you've got half an onion on your plate.

I think the pesto and the gnocchi are the nicest things on his plate,

but that's probably cos my chicken isn't cooked.

That could have been beautiful, it's everything I love.

Could have been, but wasn't.

That is not cooked.

It is a raw onion.

The chicken is really well cooked and lovely and moist.

And I like the sharpness of the sun-dried tomatoes

with the softness of the mozzarella.

I even like the gnocchi and the pesto.

But those vegetables underneath,

they're sort of warm and hard and not very nice.

$:/ENDFEED.

You

You can

You can see

You can see if Javine and Jamie fare better in 20 minutes. Still to

come on Saturday Kitchen Live, Raymond Blanc is showcasing eggs

and desserts. First, making a parfait with "ile flottante", a

floating island. Magical stuff. Now, there is egg-chasing of a different

kind coming up in the Six Nations rugby but I will not allow SCRUM-

bled eggs! They are getting worse, watch this.

There will be more with EGGS- traordinary and converting into the

top ten! Coming up, food heaven or food hell for Jaqueline? It could

be food heaven, salt baked sea bass with pesto and crispy pancetta

pasta or food hell, sesame seed bananas with vanilla souffle. The

final results later on. Now, back to the cooking, and

finally, it is a return to the hobs for the brilliant Fernando Stovell.

Now, you have a lot of cooking for this? It does look daunting but

this is for the braising and this this is for the braising and this

is for the cooking. Right, let's get on. This is like a

stewed work? It is. Two different cuts but they are cooked at the

same time. So we are getting that on and

warmed in the oven. So for the pork itself, you are using two types?

Correct. The belly and the shoulder. At the restaurant we usually use

the piglet and use the whole part of the piglet. Obviously at the

restaurant it is a little more complex. We use the ears, the snout.

Nice! That is what people want at 10.00am in the morning! It is

really nice! Right, you want me to dice the apples? Yes.

At this stage we add the vegetables, the Madeira, and white wine to de-

glaze the pan.$$NEWLINE Where does the Mexican influence come? This is

the only dish in the restaurant with this Mexican influence.

Obviously I lived in Mexico for 1 years as you know. Obviously I like

to introduce a little bit of what we do.

Chris is from New Zealand. My wife is also from New Zealand, we like

to add a little of these aspects. It is the two of you that run the

restaurant? She is a little shy, she does not like to talk to the

customers, she leaves that job to myself! Right, the apples has been

pureed, they go in. A little bit of orange zest and the

apple puree. After that a little bit of the

belly. So that is the belly going in?

less quantity of the belly. The shoulder is more lean. Then it goes

in the oven for 130 degrees for... For four hours.

For four hours that one? Yes. In the meantime can you help me chop

chillies, coriander and shallots, please. So the lid is covering

that? Yes. So this is the base of a classic

Mexican dish? It is a dish that my mother used to do.

Usually you have it with a tortilla. Kristina and I came up with the

idea to use the pig but pretty much the whole pig and to use the

different textures and techniques for the dish itself. It has been

very popular. We use the ears, a little bit of the belly to do the

crackling. A lot of customers tend to like it. As soon as you pour the

juice of the dish itself, it sounds like snap, crackle and pop! It is

quite cool! Right, we have chopped shallots and chilli in here as

well? Are these any type of chillies? We usually use the green

chillies. Obviously Jalep, nos, you can use as well. A lot of my

influences come from Spain. My background is Austria, so I have a

little bit of a mix. Right, there is the chilli. You

want that in there? Parsley in there as well? A little built of

chop parsley, yes, please. You get ready to roll that up.

The cling film is in front of you. This is called a ballotine.

This is a classic way if you are interested in left over bits and

pieces, it is a great way to use them up. If you have left over

chicken, you can mix this and do it with chicken, pork.

A very important ingredient is the malt vinegar. Malt vinegar.

A good trick, when it is warm you add the vinegar.

All of the juices get inside. So, all you do is usually... Just

put all of the meat in the middle. Now shape it up like a sausage

shape. This goes in different stages.

The reason it is in stages we have to let the meat settle and quiet a

little bit. When things cool down it goes more

jelly like. So four hours to make a sausage,

why not just buy a sausage?! It is not the same. It does not have the

ingredients that I love. So that goes in the fridge. I bring

out one I have set. The good thing is we are losing a

lot of ingredients, the bad thing is there is a lot of washing up!

Now it is set. All you do is cut it to the portion you want to serve it

on. Take the cling film off. This is what I was saying it is a

great way to use up left overs? is. You can Tuesday with a shoulder

of lamb. All of the braising dishes. And now it is dipped in egg white?

Yes and roll it up around the ballotine with the breadcrumbs.

Tell us about the restaurant? bought it in February. We have been

trading as a different name. In August we decided to change the

name to our surname. It has been amazing since we opened.

We were open for a month between August and September. We didn't

want the covers then but from the 19th of September until now we have

been very busy with very good reviews. We are grateful for them.

Things are looking bright. We are fully booked every Saturday

for the next couple of months until March. So we are very happy with it.

So the idea is to get a little bit of colour on that, correct? Yes.

Then you top it with the one with the parsley in. I will bring that

across. All of today's recipes, including this one are from

Fernando on the website: If you are going to print out Fernando's, I

suggest that you make sure that the printer has a lot of paper in it!

There is a lot of ingredients going into this! Four pages.

What is on there now? A little bit of mustard.

A little bit of parsley on top. Then in the oven.

That is ready. Now you have to warm that one up.

Back in the oven. How long does this take? Probably eight minutes

max. It is pretty much done. Are you

keeping up with it? What we didn't tell you about this programme, you

are getting to cook next! Yes, of course! We have to cook this

earlier it is cauliflower, milk, a little bit of garlic. The puree

goes on the base. Now explain to us the prunes that

go with it? We soak them in sherry vinegar and sherry. I think that

pork and prunes together is a beautiful combination.

What is in this one? A little bit of sherry and a little bit of

sherry vinegar and warm water. It just make it is nice and soft.

The cauliflower couscous is raw call flaur with sesame seeds to

give it a little bit of a crunch. Then on top of that goes the pork

belly. At the restaurant we use a little

bit of prune puree. The crackling all around it.

Considering what we started with it is quite light in the end? It is.

There you go. You have missed the best ingredient

of all, Fernando, these. Yes, the pork crackling. Put it

around it with the juice you can hear the popping around that.

So tell us what that is again? is Mexican crisp pressed pork with

prunes, sherry vinegar and cauliflower cream.

Wonderful. There we go.

Right, you get to dive into this. get to taste that too? You get to

dive into this too. Tell us what you think about that one.

The great thing about that, you can do lots of it in advance.

Yes, and it is cheap to make. Which is good.

And using the two cuts. We use the piglet, but obviously at

home, the shoulder and belly is great. I have never seen anything

like this before! Tell us what you think. I think that the prunes make

a difference and the sherry. What's that? That is cauliflower.

And the raw grated cauliflower that give it is texture.

Hmm !.Right, We need wine to go with this. Let's see what Olly has

chosen to go with Fernando's chosen to go with Fernando's

With Fernando's pork ed esy, I'm looking for a red wine that is

fruity enough to work with the spicing but light enough in texture

to really pamper the pig with a roast pork you could go for a

pinnow noir like this one from New Zealand, but think of the

complexity in the dish. Think of the intensity. For that, I'm after

a wine with more richness. I cannot resist the charms of this golden

bargain from Chile it is Santa Rita 120 Cabarnet Franc 2011.

Cracker Jack! This cracking red comes from a brand new wine region

it is the coastal region of an area in Chile that goes to show what

classy varieties are on offer like this one.

Bat out of hell! That is juicy and delicious. The character I'm after

to pair up with the prunes and also the sharp twist of the sherry

vinegar. You also have to think about texture. With pork don't

choose a wine that is too heavy or there is a risk of a clash of

textures. There is also the cauliflower to think about. You

need a wine like this that is like silk. Finally, think about the many

flavours in the dish. For that you need delicacy, richness and most

importantly, the sense of balance that the wine gives to let all of 9

savoury flavours flourish. Fernando, here is to your pork of glory!

Cheers! Cheers indeed. What do you reckon? I think it is ten out of

ten. He has redeemed himself! We have

gone to the opposite with this one. I did not think that the other one

was that bad but this is perfect. Love it. A fantastic wine with the

food. Spot-on with the combination. Happy? I'm happy but not over the

moon with the wine. I find it rather strong with the food.

I think it wants warming up, but I like this one.

Right, it is time to find out if Gregg Wallace and John Torode have

decided who must leave Celebrity MasterChef. They serve up their

menus to the fearsome panel of ex- I've never cooked snapper before,

you've never cooked before I love the idea of snapper

and the rocket, mango and So, we have here red snapper with

a creamy mash I don't think the fish

The one redeeming feature I think she has done really well

I just don't think they work together.

I think that fish and that sauce with the salad

is absolutely delicious.

I prefer the potato not to be there.

The real champion there is the quality of that sauce.

How long do they take? 12 to 15 minutes.

Then that's exactly how long you've got.

I'm pushing it big time.

She's doing a fondant.

Brave? Scary.

This says, "I want to win." Go, Javine.

I'm praying that they come out perfect.

Wait.

Yay! Ah!

Time's up, let's go.

Thank you. Thank you very much.

So, here we have a hazelnut chocolate fondant with a rum cream

and a raspberry coulis.

Oh, yay.

It's like a sigh of relief. Yes!

Have you had the rum?

I don't drink, but that's a lot of rum. I was going to say!

I love the nuts in the fondant and I like the cream,

I just think there's slightly too much rum.

Barring that, absolutely beautiful.

Well done, Javine.

Get in, Javine.

John, the rum in that cream is quite spectacular.

When that goes, you clearly get chocolate flavour

and hazelnut flavour and it is dreamy.

Dreamy, dreamy, dreamy. Good on her.

You've got six minutes, Jamie.

Come on, mate. Shake a leg.

One minute, 60 seconds.

OK, done. Done? Yeah.

Come on, Jamie. Looks good.

Here you go, Andi, that's for you.

There you go, sir. Thank you.

So, this is a pan-fried duck breast- in a bitter orange sauce

with some sauteed potatoes and a pea puree.

Thank you. Thank you. Thank you very much.

He has given me raw duck.

I disagree with you. You think that is cooked?

Yeah. I would happily eat that. Look at that side.

That's raw, that's not cooked.

I'll give you that might be, that is not cooked. Mm.

That having been said, the flavours- work really well together.

The pea puree and the bitter outstanding.orange,

Overall...overall, I like the dish.

Whoa! That is right on the edge.

Besides the duck, I think the dish has been executed really well.

That sauce is wonderful and sticky and the potatoes are crisp

and well seasoned. I like the texture of the puree.

But as a flavour combination goes, it's one too many ingredients,

and that is the pea puree.

Right, Jamie. Yes? 15 minutes,

then we get that dessert out, yeah?- No problemo.

You've got 60 seconds, Jamie, 60 seconds.

Come on, mate, I'm proud of you. Come on, come on!

There you go.

So this is a chocolate and ginger frangipane

with cream and warm chocolate sauce.

Lovely.

Clever Jamie. I love the fork, I love what he has done.

It's beautiful.

Oh, yes.

You've got that bitter chocolate and the sticky ginger

and with the cream, it's like that just adds a bit of butter to it.

And it's really soft and smooth and yummy in your mouth.

It'll do for me.

Really heady with chocolate, cocoa flavour.

Nice and gooey inside with the frangipane

and little bits of ginger giving it- that little bit of heat.

It's crumbly, but it's not too dry for me. Looks good, tastes good.

Well done, Jamie.

Hats off to those three, hats off.

I am impressed by Javine's ambition- and the amount of work

she got through. Well cooked fish.

I really liked that sauce she made.

The dessert, the hazelnut and chocolate fondant, fantastic.

The rum cream, beautiful.

I think Steve had some cracking combinations,

really cracking.

However, the scallops needed some more colour

and the black pudding needed more cooking.

The main course, the chicken, was cooked, for me, beautifully.

But those vegetables underneath were not cooked.

I think Jamie had great ideas.

I loved that blood orange sauce for his duck, loved it.

For me, the presentation of the day goes to Jamie and that dessert.

It looked fantastic.

Who is going to struggle to compete

at the next level, that's the question.

What you three have achieved at this stage of the competition,

I think, is commendable.

It has been a tough decision. A really tough decision.

The personal leaving us...

..is Steve.

Thanks, guys.

$:/ENDFEED.

Bad

Bad luck,

Bad luck, Steve.

Bad luck, Steve. There is more from Celebrity MasterChef on next week's

show. Right, it is that time of the show to find out some of your

foodie questions and also to see what Jaqueline is eating at the end

of the show. You are probably full? No, not full.

I didn't have breakfast! First of all, we have Anna from Kent on the

line. Hello, what is your question for us? It is about razor clams. I

have moved to Kent. I can get more seafood and I would like a recipe

for razor clams. Fernando? In Spain, all you have to

do is just put them on the frying pan with a little bit of garlic,

parsley and just butter. Just melt it all together. Cook it together

and that is it the end of it. Steam them first.

Steam them and take them out? can do.

And it goes well with chorizo. Yes, and grapefruit! Three recipes.

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

like to see food heaven. Samantha, what is your question for

us? I would know what to do with goat's cheese. I got a kilo for my

birthday. Firstly, think you have to change

your friends! Go on, then. I think you could put it on the

grill, add a honey dressing. Gorgeous. Or chop it up to make a

fondant dressing with maple syrup. Or in a food mixer, blitz it up,

add a touch of cream and create a piece it is like a spread. Or you

can Quinnel it and have it with char-grilled vegetables and bits of

Parma ham. And it is great with beetroot.

Three dishes there. What dish would you like to see at the end of the

show? I think you have had enough heaven it has to be food hell.

Oh! Patrick, what is your question for us? I used to live in Texas, I

eat a fair bit of Mexican food. I'm cooking Mexican tonight. I would

like to make it more authentic. It is a bit bland.

James Tanner?! Fernando. I did a dish with a pestle and

mortar. It is tomato sauce and chipotle chilli. That is my

favourite and with a little bit of chicken and tortillas.

There you go. It was a great dish. That was the Volcano dish. I

remember that. What dish would you like to see? I would like to see

hell, think -- I think. And Janet. What is your question

for us? I have corn meal. I would like to know if somebody can give

me a recipe for corn bread. Did somebody give you that for your

birthday?! Corn meal? You can flour, egg then corn meal with lime or

lemon zest and create a wonderful corn meal crust on a piece of fish

and serve it as wedges. Also as a dessert. Do a corn meal cake,

substituting some of the flour with the corn meal.

What dish would you like to see at the end of the show? Food hell.

Oh! And Olivia, how old are you? I am making my mum and dad a

Valentine's dish and making a three-course meal.

I would like to make a peach panacotta but how do I serve them.

You can serve them in tea.cups. Drop the top of the cup but don't

allow the water to go into the mixture in the hot water, then the

warm water helps to lift it from the side of the moulds. Good luck

with that. Use the coffee or tea cups. What dish would you like to

see at the end of the show, food heaven or physical fell? Food

heaven. That is what I am doing for the main course.

That is good for me. Roogt, now to the Omelette

Challenge. -- right.

So, a three-egg omelette, cooked as fast as you can. Three, two, one,

go! See the cons station on their faces! Make -- see the

concentration on their faces! Make You see... It is a wonder I am not

ill on a Sunday! I don't know if I need a straw... I did warn you.

This one... Tan tan tan, I will do Fernando, you first.

No chance. 23.76 but you are not going on the

board. You are going in the bin. James Tanner, 21.60.

It puts you about there. It would do, if it was a three-egg

omelette but it is not. There is one-and-a-half in the pan. Failed!

Right, will Jaqueline get her idea of food heaven, that is salt baked

sea bass with pesto and crispy pancetta pasta? Or food hell,

sesame seed bananas with vanilla souffle? We are taking a stroll

through the cure accountsly culinary world of Raymond Blanc.

Today he is making a couple of Next, an iced coffee parfait

Begin by adding sugar and sweet white wine to the magic ingredient in this recipe...

eight egg yolks.

Heat the mixture in a bain-marie.

The heat breaks down the egg yolk proteins, creating bubbles that make the mixture expand.

While whisking, bring the mixture to 80C.

For this, you'll need a thermometer.

And now we are at exactly 80C.

Voila.

It just melts, completely melts. Ice.

I want to cool it down before I add the whipped cream, then I'mgoing to add whipped cream into it.

Of course, if you put your whipped cream into your hot sabayon,

you're in trouble and the whole thing would collapse, it would melt down.

When cool, add a squeeze of lemon juice and a pinch of cayenne Voila, and very little.pepper.

So there's 200g of cream here.

Then add it to the base.

So there's 200g of cream here.

Then pour it into a mould and put it in the freezer for 12 hours. Voila.

Now, decorate the dish.

Anything you have, just a bit oftexture, some nougatine, you can buy

a biscuit, you can crumble, simple things.

Raymond's using caramelised walnuts, a drizzle of caramel and vanilla cream.

And so your parfait is ready.

A quick dip...

one, two, three, so warm up your blade.

Voila.

Just a few textures around, whatever- textures you have, very simple.

Voila, c'est parfait.

No more, no less.

I find eggs fascinating.

They give colour, they give flavour,- they lift, they coagulate,

they emulsify, they whip, they are cold,

they crisp, they give a lovely crisp.

They do some miraculous things.

For the next recipe, the miracle of egg whites.

Floating islands - a classic French dessert.

Poached meringues on vanilla cream,- drizzled with caramel.

Begin with the egg whites for your meringues. Six egg whitesis enough. OK, there we are, fine.

Six egg whites, tres bien.

Nearly missed it.

In egg yolk, there's a lot of fat,so any bit of egg yolk in here will

prevent the rising of the egg white by a quarter or a fifth.

Come on, petit, voila.

A little bit of lemon juice. It heighten the flavour, OK?

It also prevents the graining of the egg white,

the separation of the protein of egg white with water.

You can see what's happening here.

That's a miracle of these amazing,

inexpensive eggs

and I'm trapping billions of bubbles of air, which I'm whipping at the moment.

Want to add a bit of sugar.

Yes.

What the sugar does,it helps to stabilise the meringue, and keep that lovely texture.

There, I've got it, nice peak.

That's as far as it can go.

Then, make the vanilla cream.

Add a litre of full fat milk to a saucepan with a teaspoon of good quality vanilla essence.

Using a spoon dipped in hot water,

scoop out the meringues and poach on the vanilla-flavoured milk.

I'm going to keep those meringues, poaching them very, very slowly,

just on the simmering point so the steam goes through them

and cooks them perfectly.

This will give them a soft and slightly chewy texture.

So that will take approximately seven to 10 minutes.

Ah, you know it's ready because when you touch it,

it'll be very firm. Have you got my scoop?

The pooper scooper, where is it? Pooper scooper?

Yes. It's there in the pot, chef.

There. Having found a scooper, set the meringues aside to cool.

Then, finish your vanilla cream.

Combine ten egg yolks with 80g of sugar.

And I just mix them up.

That's it.

That's enough, nothing more.

Gradually, add the hot vanilla milk- used to poach the meringues.

If you did add the egg yolk into the-milk, you would have scrambled eggs.

Voila. Put it back on the heat until it starts to thicken.

So I'm distributing the heat, on a medium heat.

I'm not trying to go too fast.

It's ready when it coats the back of the spoon.

Yes, now that's ready. That is ready, you can see it.

You can see it.

Place it over a bowl of ice to cool quickly.

Placing it into my serving bowl here.

Voila.

Put the meringues and vanilla cream into the fridge until ready to serve.

The cream, you want to eat really cold.

The final step, a caramel sauce.

Put some sugar in a saucepan.

We just put a bit of water.

Adding water allows you to heat the sugar quickly,

reducing the risk of burning. Voila.

Cook until a dark caramel forms.

You want to bring it, temperature wise, nearly at boiling point.

Voila. That's OK now. We have a nice caramel,

and I pour my caramel here.

Voila.

I think Old Maman Blanc does it better than I do, still today, so nothing is perfect.

$:/ENDFEED.

Right

Right it

Right it is

Right it is that time of the show to find out if Jaqueline is facing

food heaven or food hell. Food heaven would have been this

beautiful piece of line-caught sea bass with pancetta and home-made

pasta. Or, food hell could have been sesame seed bananas with

vanilla souffle. We know what the people at home wanted, but it was

up to these guys. They were mesmerised with the pasta machine

in rehearsal, so that is what you are having, 5-2 to food heaven.

First of all, can you whip up the First of all, can you whip up the

egg Whites for the sea bass. Now to the pasta machine. I am

making penne pasta with this. There is a kilo of semolina flour, a kilo

of double zero pasta flour and 14 large eggs. It has been mixing for

five minutes. Then you see the blade, as you turn it, it cuts the

pasta into penne. So there are pieces of pasta.

Unbelievable. All you have to do is change the

mould in itself. That will give you the different

types of pasta shapes. Is it always the same recipe?

but you need the machine, unfortunately. I am not doing this

by hand, but that is how simple it is. Then we dry these. That has

been churning for five minutes. You leave these. It is very therapeutic

in the restaurant. How did they do it before this? They made it by

hand. Probably not these but this is how you make it on an industrial

scale. You can get a larger machine and a smaller machine. This is make

being three of these trays. You can change the moulds to do all manner

of different stuff but the same recipe applies.

So, over here we have the salt. Asylum seekers -- see, I know you

like it as well. There is a little bowl mix ner the

top. I can see.

You put the flour and the eggs in there and you just leave it to mix

for about five minutes. It keeps churning. Then with a flick of the

switch it comes out. In here there is quite a lot of salt, but you are

using this to cook it in. You don't actually eat this. Salt is used in

a lot of cooking, curing and everything else, but the whipped

egg white it is creates a crust for the fish. I am sure you have been

to Italy and had fish cooked in salt.

I have but I never realised there was an egg white involved.

Now, all we do, that keeps mixing, the pasta is coming out. These guys

are going to buy this machine after this.

This is like royal icing. You spread it over the bottom of the

tray. You need a large try. -- tray. This is a line-caught sea bass.

If they catch them smaller they have to throw them back. This is a

beautiful piece of fish. You want to cook it as simply as possible.

This is where this recipe comes into its own it is just cooked in

salt. What is the difference if you just

stuck the salt on it It would just fall off it creates a casing. It

helps to cook the fish in of the and the salt does add flavour but

it is the steam that is created as you cook it.

You can encase the whole fish if you want.

It looks insane. It is a great dinner party dish. If

you take it on to the middle of the table, it needs to cook for about

half an hour that size. Test with a sharp knife. Pop it in

and then touch your lip. When it starts to get hot, that is when it

is ready. Fernando has here our pesto with lots of olive oil. This

is pancetta which is the cured belly pork.

That goes in there. We have a little bit of water in

here. We add in some salt. Then you have the pasta. So I can change the

trays now and utilise this as it is. Or you can let it dry out some more.

Does it take longer to cook? No if you dry it out if you air-dry it,

it is obviously firmer. It takes six to ten minutes.

How long will that take? This, probably about 90 seconds.

You are kidding? Yes, no more than that. So, boiling water. No oil in

this. See that when you bring this to the table. Look what happens.

The colour changes. I will let James take a nice piece

from there. Fernando has the pesto. A little

more oil. That will be great. How long was that in there for?

About half an hour. That is quick.

You can take it to the table and serve it like that everyone dives

in. It is a dish you can just pick at with a nice bit of salad.

Now, in with the pasta. Salt in there but no oil. There is a

misconception with oil. People think that it stop it is from

sticking, but you don't need the oil.

If you were to dry this out it would take a little longer in the

cooking. It is a great machine. It does all different things.

So all home-made pasta that is cooked takes less time.

A lot of people do not make their own pasta. Even in Italy, but

certainly with this, I like the look of it.

I think it is nice for the chefs to make.

But the little different pasta is lovely. Now, this is a kilo of

semolina flour, a kilo of double zero flour which is a fine flour.

That is why the semolina needs to be fine or it clog it is up. 14

segs. So you can play with the different mixtures.

Is it the whole egg or the egg yolk? The whole egg.

Incredible. Now pasta in the pancetta. I will

leave that going. I like the look of that

And you can use the pasta water, a touch in there.

Then Fernando has the pesto. Is it ready? This is pesto done in

pestle and mortar, not a blender. I think you get a better colour for

this. You get this lovely green pesto with the basil leaves, olive

oil, tiny bit of garlic, pine nuts and parmesan cheese in there.

We can mix it all together. You have this wonderful pasta.

A wonderful invention, pasta. A little bit of black pepper over

the top and that is it. Keep.it as simple as possible.

While I'm plating up, you can tell us when the new show is out it is

Dancing On The Edge. It starts on Monday but it is on

Tuesday as well. That is when my character is shown. It is on BBC

Two. Then after that, it is once a week on a Monday at 9.00pm.

Dancing On The Edge. Dive into that. See that piece of

fish. Literally, you can just take pieces off it. You can cook trout

the same as well. That is insane. I don't know where

to start. Really good. Really good. Very good.

You don't taste the salt with it. To go with this, Olly has chose an

Spanish, Spanish! What are you doing, this is an Italian dish, but

it is The Spanish Steps Rueda 2010. What do you reckon to that? Wow! It

is amazing. I was not sure it would work. I must admit.

Neither was I, when I woke up. It is not overly salty. Is it is

delicious. Not only does it look great when

you take it to the table but any fish, whether there is a little bit

of bream, anything that is whole it works so well with that. It really

is an event when you take it to the table, but you would not do it with

the smaller sea bass. the smaller sea bass.

Gorgeous. You look a bit weird going to the

supermarket with all of that salt, but I think it is worth it. With a

pasta machine like that, that is worth it as well. Another great

wine to go with it. He missed one but this one redeemed itself again.

That is all for us on Saturday Kitchen Live. Thank you to James

Tanner, Fernando Stovell and Jacqueline Bisset. Remember all of