02/03/2013 Saturday Kitchen

Good morning. Postpone your plans for the weekend and stay put for 90

minutes of spectacular food. This is Saturday Kitchen Live! Welcome

to the show. With me in the studio today are two chefs from opposite

sides of the world. First, the Frenchman who's in charge at the

award-winning restaurant inside The Vineyard restaurant at Stockcross.

It's Daniel Galmiche. Next to him is a woman who has flown in all the

way from New Zealand where her TV shows and cookbooks have made her a

national treasure! It's Annabel Langbein! Good morning to you both.

So Daniel, what are you cooking? am doing a twist on mussels. So,

mussels, with lemongrass and coconut cream and lime risotto.

What will the French say? They will think it great. I think that they

will think he's been hanging out in New Zealand! What are you making,

Annabel? I am making a delicious Thai sweet chilli jam sauce.

So lots of great flavours. Then a beef salad and a spring roll.

So, two tasty dishes to look forward to and as usual we've got

our line-up of superb foodie films from the BBC archive. Today's

there's our regular helping of Rick Stein, plus brand new Saturday

Kitchen episodes of Celebrity Masterchef and, the always

entertaining, Raymond Blanc. Now our special guest this morning was

part of the ground-breaking TV shows, Life On Mars and Ashes to

Ashes. He's back on our screens on Monday nights in the new BBC One

show, Being Eileen. Welcome to Saturday Kitchen, Dean Andrews.

Good to have you on the show and a Yorkshire lad to boot.

A Rotherham lad. You were a chef? How did you end up

being a singer? I was in chefing, then singing, I thought it would

not last. So I nipped back to catering college. I was always

surrounded by cater eing, I thought it would be good to do. I realised

how hard it was, so I nipped back to singing.

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

food heaven or food hell for Dean. 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 kind of food do you like? Being a

carnivore it is always very meat- based.

And what about the dreaded food hell? Well, being a fisherman, I

don't like trout. So it's lamb or trout for Dean. For

food heaven I could do a dish that frankly I'd cook every day if I

could. A whole leg of lamb with Boulangere potatoes. The lamb is

seasoned, rubbed in butter and slowly roasted over a tray of

onions and potatoes with just a little stock. It's served together

with a simple fricassee of peas and onions. Or Dean could be having

food hell, a whole rainbow trout. The fish is seasoned and stuffed

with thyme, rosemary and chervil along with a few slices of lemon.

It's baked and served with capers, almonds and a watercress salad.

Well, you'll have to wait until the end of the show to find out which

one Dean gets. If you'd 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 Dean to face either food heaven or food hell. So

start thinking. Are you a fan of French food? Sounds great.

Well, this is Asian food. So, let's go to Daniel. A twist on

an Italian classic? What is the name of the dish? What are we

making? We are making a nice casserole with lemongrass,

obviously chilli, ginger, a bit of butter and coconut.

And a touch of coriander. So, the idea is to serve all of

this together? Straining it off this together? Straining it off

after? That's correct. Now, tell us about The Vineyard.

The name is in the title. A huge influence with the wine? That's

correct. A massive influence in the wine.

And big changes to the menu recently? It is great. We have been

awarded The Restaurant of the Year in the UK. That is great. We have a

new concept. We are matching the food to the wine, not the other way

around. The idea is that we are leaving the choice to the customer.

So that means that everyone can make their own tasting menu around

the table. So a table up to six. With the menu we match every single

tasting on the table with wine tastings.

It sounds like a lot of work? It is a lot of work. More than I

anticipated! But it is fun it is a nice way of dining.

It is a big restaurant you have there? We can cook 89 covers, but

the fact that you are free to do a lot of thing, including choosing

the menu and having fun with it, it is interesting for the customer's

point of view. The discussion around the table, you see, and the

way it bring the people together to enjoy the food and matching it with

the wine. It is a nice way of dining.

So, you are starting off with a classic risotto start? Yes. A bit

of onion and butter there. And you are flavouring it with lime.

All of these flavours can go really well with either dish? Yes,

absolutely. You can almost put it the other way around. Correct. Yes.

What I like is that this is a little bit less heavy than some

risotto can be. There is always a lot of cheese and butter.

What use are you using -- rice are you using? We are using Arborio.

It is a little more forgiving. You can leave it in the pan for a bit.

Now, do you pre-cook the rice beforehand? Generally in the

restaurant because of the numbers, it is a little pre-cooked and then

we finish it to order. These are flavours that are from

your home? It is interesting. I know. It is interesting that the

great thing about the flavours is that straight away you have the

punch it is much more alive, the food.

Yes. So, the mussels? These have been

prepared? So these have been de- bearded.

So that is the little beard. There is one there. They attach

themselves to the rope. That's correct.

So basically, the mussels attach to a rope and they drop the rope down.

Often it is done in estuaries where the tied comes in and out with the

water. They lift up the ropes. They weigh a tremendous amount. They

remove the mussels and they disappear into the sea it allows

the others mussels to grow larger. If they don't remove them they end

up together and very small. It is heavy when you pull that out.

Really heavy. They use the boat with the crane on it.

So you are putting lime in here? Yes. It will bring a really fresh

flavour to the risotto. A little lime zest on the top as

well. A classic moules mariniere is chat

yot, garlic and white wine? Yes. -- shallot.

I wanted to see you saying "wow" because it is so fresh. Are they

cheap the mussels here? Yes, they are really cheap.

I think these are lovely. You cook these for how long? With the

risotto you stay with it, normally. You cook it for 16 to 18 minutes to

have a perfect risotto, but this one, we start it a little earlier.

So a birdie tells me you have started to write your second book?

That's correct. We are talking about some of the

dishes like this. All with the twist. With a light feel, fresh and

interesting. So working on that. On the mussels there are two types

of cream? A little bit of normal cream and coconut milk. With the

cream in here I use at the end to lighten.

Obviously with the whipped cream it has the air. Then a little in the

risotto. So with classic mussels, do you use

double cream or whipping cream? Double cream.

To put a question to the chefs today, you can call this number:

You can put your questions to us later on.

So, the risotto in there, what else? A little bit of butter. Salt,

black pepper. The mussels, you are going to

finish these off? You want double cream in it? Yes.

So, chopped coriander instead of parsley. The chilli. Not too much

chopped coriander. Thank you for, that James.

He is not a big fan of herbs. like chilli, though.

I will put more in there, then. in there! A little parmesan. What

about the menu at The Vineyard. Are you sticking to classically French?

Throughout the career it has been twists on French classics?

training has been but always on the light side. You know in France we

have done a couple of things. I was classically trained as well,

some of them can be quite heavy? have gone with the lighter food. I

revisit the classics and make it really nice.

I have my mussels here. They take very quick.

I suppose this coconut thing, you have the wonderful juice from it as

well. That is the best, you can dip the

bread in it. I can smell it from here it smells

so good! You can chuck everything There we go.

A little bit of lime zest. Also the ginger.

How is that? Ready for that? Beautiful.

Lime risotto. So it is a great combination, lime

in risotto? I adore it. Jason Atherton was a chef that puts

lime in risotto, with butternut squash which is very good.

I like that. A bit of zest over the top.

So, two dishes. A twist on the mussels with chilli,

ginger, lemongrass and coriander and the lime risotto with fresh

lime in it. It looks good to me.

Stkpwhrl right. You have a choice of -- right, you have a choice of

two dishes. So whichever you want. two dishes. So whichever you want.

Are we sharing?! Yes. It is not too much coconut milk,

just a small amount? Yes. You don't want to overpower it. It is a

balance of the dish together. The freshness of it.

And to prepare that you rinse them in cold water, the mussels, pull

the beard off. And if they are open, throw them

out. I am a traditionalist, did you not feel a traitor taking the dish

from Italy? We need some wine to go with this.

And with Comic Relief just three weeks away we have given our wine

expert, Olly Smith, the task of matching some of their special Wine

Relief range to today's dishes. 10% of all the money spent on a Wine

Relief bottle goes to the charity and will be used to help great

causes all over the world. So let's find out what Olly's chosen to go

with Daniel's mighty mussels. I'm at the end of the pier on South-

End-on-Kevin Pietersen sea, but it is time to head back to the

mainland for Wine Relief! I'm up for that! With Daniel's magical

mussels, a classical combination is a Muscadet from the north of France

or a wine from the south, but however, we have Wine Relief, it

gives 10% of every bottle to those at home for a good cause.

I need a wine with I reference and attitude, so I am selecting an old

favourite. It is the award-winning Workhorse Chenin Blanc 2011. Let's

saddle up and ride! This cracker from South Africa is designed to

stand up to the bigger flavours in dishes like lemongrass and lime

zest, but it has texture to it, thangs to clever wine-making

technique. So when you sip it, you can feel the fruit flexing. It has

body. That is what I am after to pair up with the rich texture of

the risotto, boosted by the parmesan. Think about the creamy

coconut broth and the marvellous mussels. You need a wine with

acidity to cut through the texture and pair up to the taste. Finally,

the spice is important. So you need aromatic attitude to plough on

through! Daniel, here is to your marvellous mussels! Cheers! Cheers

indeed. Everyone is diving into these. They have been passed around.

What do you think of the wine? goes really well with that. With

the freshness and the chilli. I think that is great with the chilli.

It is really nice wine? It is really light. Everything that

Daniel has cooked is really light. You think risotto but that is

lovely. And it is a lovely drinkable wine.

Coming up, Annabel has a lovely chilli dish for us also, what are

you making? A chilli salad and beef finger rolls.

Sounds good to me. Now, it's time for another Far

Eastern food adventure with Rick Stein. He's in Sri Lanka today

exploring the country's love of coconuts but first he's gone

paddling off to meet a man with his Just to the East of Galle is the

delightful island of Taprobane. 'The original owner said, "It's the

one spot which by its sublime beauty '"would fulfil my dreams and

hold me there for life." 'It's now owned by Geoffrey Dobbs.' I think

it's the first time I've had to wade to somebody's house! Haha! Oh,

it's fabulous. This house was built in the 1920s by a person called

Count de Mornay. He came here with Sir Thomas Lipton, sort of built

this sort of rather fantastical house here. Unbelievable. And what

does it feel like to have your own island, then? Well, sometimes I

can't really believe it, you know, sometimes I pinch myself. But when

I wake up every morning and I look out to the South Pole... Nothing in

between... Nothing between here and the South Pole. This is a pineapple

curry, which is a favourite of mine. I had that last night. Lovely. It's

wonderful. Yeah. Then we've got some fried freshwater prawns.

They're as big as lobsters! And then some snake gourd curry here.

I've seen those in the market. tell me about Sri Lankan food, what

it means to you, and why isn't it better known? I always find that

odd, that you only eat Sri Lankan food in Sri Lanka. So I think it's

one of these great hidden cuisines which is just waiting to be found

out. And I think this is sort of a mixture between Thai food and

Indian food. I mean, they use a lot of coconut in their cooking here.

It's either fish or vegetable-based mostly, and there's a market about

100 yards off the island where my chefs go to. And you just see

what's the catch of the day and come home and cook it. If there's

one ingredient I would single out one ingredient I would single out

as being an emblem of Sri Lankan cuisine, then it would be the

coconut. It's in virtually everything, and the oil is produced

by the ton at coconut oil factories like this one in Galle. I came here

with Siboda, my interpreter, to see for myself how it was done. 'Once

they've been smashed open, they're dried over the husks of other

coconuts. 'And it's this process, I suspect, that will make you either

suspect, that will make you either love coconut oil or hate it,

'because you can really taste the smokiness in it.' All this

machinery would have been here when Ceylon was painted pink on my

school atlas, and here, they're squeezing the coconut flesh to

extract that essential oil. And that smoky coconut taste and aroma

is all-pervading in most dishes and in the air. Can I taste a bit?

yeah. That's lovely. It's got a great taste. Yeah, it is, it is.

And it's good for your hair. Really? How you feel? Well, it's

very nice. What's it good for, though? Well, it's good for the

dandruff. Yeah. And it works on the white hair. Gets rid of white hair?

Yeah. So... And for the stress. for stress? Wonderful. I was just

leaving and I just saw this up here, and apparently it was painted by

the owner's son. I think it's really good, it's very succinct. In

picture one, you've got a coconut farmer, and this geezer's come

along and said, "I'll give you all this money for your coconut trees."

In picture two, another guy's come along and said, "I want to buy your

farm." In picture three, he's built houses on it. And there's his wife

saying, "Go off to the market and buy some coconuts." And there he is

in the market, and the price of coconuts has gone right up, and

he's going, "No!" Well, this is a coconut dhal with tomato and curry

leaves. While making this, it's a very, very comforting dish. I mean,

all over the Indian subcontinent, you get dhals, and they're really

designed to be a sort of foil, a nice, bland foil to some hot curry.

But it's sort of, like, really reassuring food, and at the time

I'm cooking this, the civil war in Sri Lanka is at a particularly

vicious and nasty stage. And I vicious and nasty stage. And I

think, well, wherever we've been, almost wherever we've been in South

East Asia and in the subcontinent, East Asia and in the subcontinent,

there's been political trouble. And I sometimes think that people might

feel I'm a bit naive, there I am talking about cooking when people

are dying and all that sort of thing. But really what I believe is

the sort of affirmation of food, the sort of affirmation of food,

its power to bring people together. And the fact that food is all about

good times, even if there's terrible things going on all around

you. Well, that's what I think, anyway. I put pandan leaves in now.

I hope supermarkets will soon stock these, because it's such a good

taste for curry. Now, coconut milk. Pandan leaves and coconut, that's

Sri Lanka. Well, a dhal is one thing. Well, that's just basically

pulses boiled up with water. But what makes it totally special is

the tarka, and that's what you stir in at the end. Basically you just

fry, in this case, garlic and onion in coconut oil, and then add things

like curry leaves, mustard seeds, cumin, more chilli, cinnamon, just

throw it into the dhal at the last minute, it just makes it light up.

Fresh curry leaves, another emblem of Sri Lankan cuisine, then dried

chilli, and nothing gets made here without cinnamon, the place is

famous for it. Give that all a bit of a stir. It's smelling like a

spice shop. Now some cumin seeds, the very stuff of dhals. Now

mustard seed and ground coriander seeds. Grinding brings out the

flavour and thickens the sauce. Finally, chopped tomatoes. Well,

this is about the most elaborate tarka I know. Normally it's just

some hot oil and spices thrown in at the last minute. But I think

that says a lot about Sri Lankan cuisine, it is very exotic. And now

it's the bit I like, adding the tarka to the cooked lentils, the

dhal. Tarka basically means hot spiced oil. Well, all it needs now

is a bit of salt. Stir that in and that's it. It smells wonderful.

This is one of those dishes that I cook over and over again at home.

All you need is flatbread and a Now for today's masterclass I

wanted to show you how to handle an ingredient that scares a lot of

people but is delicious, you just need to know how to prepare it

properly - It's squid. I know Dean is a big fan, and it's actually

simple to deal with and once I've prepared it, I'm going to use it to

make a breadcrumbed squid dish with a cucumber salad If there's a skill

or tip you'd like me to demonstrate on the show or perhaps you need

some help with a cooking technique and can't get it right, drop us a

line and we'll try and answer them over the coming shows. I love squid.

It looks scary but we remove the tentacles and the bake.

So, more or less you have the tentacles done.

You can split that that is that one You can split that that is that one

bit done. Then don't worry about the ink,

look at the body and remove the backbone or the little quill in

here. See that? Get rid of that. That needs to go. Then you can take

off what are classed as the wings, these are edible. These should just

peel off. Just pull them off. There are two of these, one on either

side. The thing is, James, generally

people love squid. I think that they do, but when

faced with something like this, they think what do you do with it?

So peel this part off here and it literally peels off it is nice and

simple. Then cut this in half. We are going to deep fry it. If you

wanted to char-grill it, take a knife and score it over the surface.

We are going to remove the little bit of skin over the top of the

squid as well. You treat octopus the same but the

way you cook it is different. With squid you cook it either quickly or

slowly. Octopus is cooked slowly. With the body, you wash it and cut

through. Or just cut straight down one end to the bottom and under the

tap just rinse this out. Sometimes it has little bits stuck

to it. Just rinse this all off. Also on the skin part it should

easily peel off. It is very, very simple. What you

are lift of -- left with is pure meat.

There you have the squid ready to finish off. If you were char-

grilling, this you could take the knife and score the surface over

the top. That will give you the char-grill, but we are deep-frying

it. So we cut it into portions like that.

There is the squid all prepared. It is simple. It did not take very

long. Once you have done that, you can

concentrate on making it taste good. That is your job.

I'm surprised you don't know this as an ex-chef. I did not realise

reading the brief last night, you were a singer for 20 years? Yeah.

Yeah. I did the cabaret circuit, the cruise liners, the holiday

camps, the working men's clubs, I'm basically the male version of Ja ne

McDonald McDonald. -- McDonald.

So, the working men's clubs? Yes. My whole family are singers. My

grandfather and my dad. They did it all of his career until he started

looking after pubs. We had a pianist in there twice a week. I

would sing along. I used to think I was Tony Christie.

Yes? I wasn't! No, I had a great career. I enjoyed it

So, tell us about acting, you say you almost fell into it? Was it The

Navigators you got a part in? Loach, whenever he gos to a place

to make a film, he likes to get authenticity. He then gets the

local lads like myself. He goes to entertainment agencies to find them.

We are used to audiences, singing songs, I got a great part in it. My

agent got me a part. I said I had never acted before. She said she

knew! People said to me how to go about it. I said I don't really

know. It literally found you? It did. I

have been fortunate to work with lovely people since.

Also a lot of the things you do have gone on to be huge hits.

Big award shows, all manner of different stuffs.

More recently, life on -- Life on Mars and Ashes te Ashes. That is a

dream job for any job that likes cars, guns fighting.

It is boys' stuff! You have to fire a gun today and go in a fast car,

oh, dear, what a shame. I don't know about a fast car. I

watched it but that car, is it really that fast? Well, a guy came

over to do stunt work with us, honest, the car moved when he had

it in his hands. When I had it d not move as quickly,

that is for sure. Also in your career, you started

acting, but you play amazing parts, tell us about what you are more

recently doing? This is a follow-up from Lapland two years ago? Yes,

this is Being Eileen. Sue Johnston is Eileen.

It is about experiencing life without her husband, including a

dysfunctional family. Which is us. I think it is a lovely piece of

writing by Michael Wynn. It is nice watching, viewing. People are

saying that they have a family like that

I would not say it is right out drama, but it is just lovely telly.

You have a couple of other things that have gone on? Yes, I had Last

Tango in Halifax. You should relate to that, being a Yorkshire lad?

That is based on an elderly couple. It did really well last year. We

are going to do another series this year. In April we have one of

comedy, written by Caroline Ahern it is about security men. It has

Brendan owe Carl in it. The legendary Bobby Ball and me and

Peter White. That will be out... Oh, that looks

amazing. That is out on ITV in April.

Well, considering you started your acting career late on in life, you

are still busy? I am waiting for someone to tap me on the shoulder

and say they have realised I'm a singer, come on, I am out! Well, I

have fried the squid. I will do a dressing. I have egg yolks, a

little bit of mustard and a touch of vinegar. I making Asian-style

food. Annabel can explain what yuzu juice is. I have never seen the

fruit? I am sure it is a cross between a Mandarin and grapefruit.

So it is has a sweet and floralness, but with lovely acidity.

Smell that. It is hard to get. If you didn't have it, use

grapefruit or lemon juice. It is harder to get here than in

New Zealand, but basically you can get it on Japanese supermarkets

online. I have been noticing you have not

adopted my speedy mayonnaise technique! No, I have not done that.

That is the classic French-trained in me! What we have here. We have

the plate and we can pop the squid on there.

The secret with squid is, like I was saying, it is very quick. You

have to be quick. Mind you, the best octopus was slowly cooked with

chorizo. It is not everyone's cup of tea, squid but once you get the

prepare side of it out of the way. It is so quick.

So, the spring onion, a little bit of chilli.

Stick it on. Did you season the squid before you

put it? Finally, we have the dressing, well, you can do salt and

pepper in the breadcrumbs but black pepper you can do also salt and

pepper squid. That is more pan- fried, but this dressing is just

citrusy and really nice. A little bit of lime with it as

well. On the side, over the top. Then coriander. Just a few bits. I

know you don't like it Can we have some? No, you can't!

There you have it. Once the preparation side is out of the way.

There you have it. Tell me what you think. Once the mucky bits are out

of the way it is a pleasant dish to make. Oh, my God. That tastes

amazing. �45! If there is a skill or tip you

would like me to demonstrate on the show, perhaps help with a cooking

technique, write us a line and maybe we can do it on the show.

You can get all the contact details via the website

bbc.co.uk/saturdaykitchen. Right, what are we cooking for Dean? It

could be phenylbutazone, the leg is rubbed in butter then gently

roasted over a bed of sliced onions and potatoes. It's served all

together along with a simple fricassee of peas and onions. Or

Dean could be facing food hell, trout. I'll stuff a whole rainbow

trout with loads of herbs and lemon, sear it in a hot pan then bake it

in the oven. It's served with a caper and almond sauce and a green

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

Dean's fate today. But you'll have to wait until the end of the show

to see the final result. Right, it's time for more action from

Celebrity Masterchef and today Emma, Laila and George are helping with a

busy lunch service at the restaurant of a Saturday Kitchen

This is Cafe Spice Namaste, a landmark Indian restaurant housed

in a former magistrates' court near the Tower of London. Overseeing

service is Chef Patron Cyrus Todiwala. So we've got a packed

house today. We've got about 75 people for lunch, which is more or

less normal. So there are about 65 regular customers there, and they

demand a high standard, so we make sure the standard, the quality, the

presentation, everything is maintained. One, two, three...

contestants have just three hours to prep their dishes. In service,

Emma will be in charge of the tandoori-baked salmon, marinated in

a coriander, mint and chilli chutney. We'll dice this up, except

for the okra, which we'll keep separate. Laila will be making the

vegetable curry, containing spicy chickpea pakora fritters. You want

the vegetables to be slightly smaller, because people will share

it on the table. There are about four more trays like that for us to

do because 75 people. George. You are handling what is probably one

of the finest beefs in the country. George will be cooking the turmeric

and lime beef fillet, stir-fried with onions and peppers. You're

going to clean that off and then shred it. Any mess and you're in

trouble, sir. I can see that. bit of meat has cost �65. How many

fillets do you do in a service? Just one? So it could be as many as

four fillets, and you don't have much time, sir. Hopefully, I don't

have to shout at you. Not bad. Thank you.

But if you're a chef, you go bankrupt in six months. Oh, why?

What have I done? Some of the pieces are too large, but the fish

is so beautiful, I'd much rather have them that size. Laila is

making the pakora fritters that will go into her vegetable curry.

No. There was a slight... Aftertaste. ..raw taste to it. So I

think we need to cook it on a slow flame for a little longer. OK.

12 o'clock and the first customers have started to arrive. Two beef

have started to arrive. Two beef have started to arrive. Two beef

chilli fry, George! Not too much Woah! Too ambitious! Lease try and

keep it clean, sir. I tried to toss it, but it didn't quite work. Ou've

got to be careful, sir, you're going to fall down if you're not

careful. OK. I need George to calm down and I need him to think. I've

been tossing for God knows how many years. He thought he could copy

what I'm doing. You've got one direct order. No starters. This is

the one, this is where we're going to show if we can handle all of

this. Come, come, come. Good. Good. Keep it up. Laila's done a great

job because what I was looking for is the smoothness of the dish -

she's got it right. One chutney salmon starter after that, yeah?

my word! So, we try and get the skin side up.

Apology for the loss of subtitles for 41 seconds

I see. It's perfect. Two beef chilli fry, George! Ah, brilliant!

How good is that?! Ow! I keep touching that thing and it's hot!

Emma, I want two pieces now. Please, no messing up. No messing up, Emma!

No need to panic! There's a bend in that one! Take it out carefully.

see. I see. Not the edge, the back. Only the back of the knife! All the

pieces are broken... ..so we've got to camouflage it a bit. OK?

vegetable pakora curry was very light, very delicate. The

vegetables were very crisp. Almost perfect. One chutney salmon

starter! As service draws to a close, George is preparing his 18th

portion of beef stir-fry. Loving it. The beef stir-fry needed a bit more

spicing. I thought it was rather of your kitchen! The celebrities

are back cooking one of Cyrus's signature dishes in about 20

minutes or so. Still to come this minutes or so. Still to come this

morning on Saturday Kitchen Live, Raymond Blanc is up to his knees in

watercress! After trying to harvest some he takes it to the kitchen to

prepare a hot watercress soup with a swirl of creme fraiche! Will

Daniel and Annabel be able to maintain their calm culinary EGG-

steriors or will the Saturday Kitchen omelette challenge cause

their tempers to BOIL over and see their hopes SCRAMBLED at the bottom

of our bin? Hopeless! You can find out in about 20 minutes. And will

Dean be facing his food heaven, roasted leg of lamb with Boulangere

potatoes? Or his food hell, a whole herb stuffed trout with caper and

almond sauce? We'll have to wait until the end of the show to find

out. Right, let's continue the cooking and up next is the woman

who has taken over New Zealand with her simple and versatile style of

food. It's Annabel Langbein. Great to see you on your culinary tour of

the world. Right, what are you making? I am

making a Thai salad and chilli jam. This is one of the most useful

things it a fridge fixing. The taste is so exotic it give as

personal touch to something that is very simp.

So, off we go. You have the beef? put on fish sauce on the beef

before I season it it adds a depth of flavour it is a little trick

that really makes a difference. It is quite salty as well, so it

will help with the seasoning? but it has the flavour. I find. I

used to be fat when I started cooking. I found by using things

with lots of this in them, the fish sauce, I can get the flavour

without the fat. It has been around forever. It is

all of the gnat natural things you get in tomato piece, parmesan

cheese, fish sauce, dried mushrooms, anything with the depth of flavour.

You are a good chopper. I get used to it on this show,

trust me it is all I ever do on a Saturday morning.

That is what I like about cooking at home, you can just... Give it to

somebody else! That is what I really like about it. I will make

the chilli jam. You can chop away. The reason I love chillies so much

is because... It makes you happy! What they do, the hotter they are,

they put your body into a shock reaction. So you produce endorphins

after. So instead of having to go for a run around the block and feel

good, you can have a really, really hot chilli and lie on the sofa and

feel good. I just have a Dairy Milk and I feel

great! I saw you on telly yesterday. I was in my hotel room. I thought,

there is this man doing something really clever. What is that?

Hospital. Oh,s the hospital.

It is amazing. I think you should come to New Zealand to do it for us

there. I did tell the BBC, that I thought

that the third series may put me in one! Hospital food is not easy.

is not, but we have worked with a group of great individuals. You

have to make to it happen. You also have to want to create change. When

you are sick you want food that will make you feel good. Not food

that makes you feel awful. Well, we try. It is a big challenge.

Right, I have the salad here. Do you want peanuts in it? You could.

That is the great thing about the salad. We are basically making it

salad. We are basically making it That is the thing about home

cooking. All you have to think about are the

things that matter, like don't overcook the beef. Get the balance

of flavours right. I am putting extra Chile in.

Put lime juice in there. I mentioned that you are on your

travels around the world. This is like a little culinary food tour

for you as well as it is helpful as it is promoting the book? It is

nice. I was cooking in the Louv rerbgs. I can't believe you did not

invite me -- I was cooking in the Louvre this weekend. I have been

cooking in Amsterdam, Hamburg, New York. I feel very lucky. It has

been nice. I have been to Rotherham and

Barnsley in the last few days! just drove down the motorway!

Don't overcook the meat! I will put it there to rest. Chilli jam is the

easiest thing. I have the little piece. Kaffir lime. Ginger. Lots of

sugar going in there. Loads of sugar. It acts as a

thickener? It really is like a jam. It will keep for months. Fish sauce,

rice vinegar. A little bit of water. Soy sauce. It will be fantastic

when it is finished. When chillies are in season I make

it in bulk, big time. I give it as presents. I can add it to

everything. It is lovely as a glaze over chicken.

I suppose with the sugar in there it last as long time.

Is that where you get your inspiration from? Before Christmas,

my daughter was volunteering at an orphanage in India. I went to see

her and I organised a private culinary tour. I had eight lessons

in people's houses and on farms. It was great. I learn sod much. What I

learned most was the resourcefulness and the fact that

everybody there cooks really beautiful food. Everyone is a cook.

They will pick a cauliflower and in five minutes you are eating the

most delicious cauliflower and bread and fabulous flavours. Lots

of herbs in there. Now I am soaking the wrappers. My chilli jam is

simmering away. You can bring it up high.

So that jam, how long do you cook it for? With a wide-based pan it

takes about five to ten minutes. Right.

You can use, I mean, obviously the hotter the chl is -- chillies, the

more fire it has. Do you add the seeds of the chilli?

I don't mind them. When you buy the Thai sweet chilli sauce it always

has the seeds in it. Yes.

So, the wrappers, these are cheap as chips. Be careful that when you

buy the packets that somebody has not sat on the pact et, as when it

is fresh like that it breaks like that.

These are made from rice? Yes, so this are good for people on a

gluten-free diet. You have a wet tea actual. When you have not often

made a recipe, you think that this sounds scary but in fact all you

have to do is make sure that you don't overdamp them if you leave

them in for too long they fall apart on you. So just put them like

that. Get a couple going. You just soften them to roll it?

Absolutely. If you leave them to soak, they

will fall apart. That in its own right is a yummy

salad. That is a lot of chopping, is that,

Annabel. Did you put the sugar in? I have

not. That is a trick my mother taught me, sugar and iceberg

lettuce is a great combination, it brings out the flavour.

A tiny bit of soy sauce. Now, just toss that together. That is a

lovely sal idea in its own right. That is the thing about home

cooking. It is using what you have got and having a few chords up your

sleeve and knowing the technique. Like squid.

Right. So you just dip them in the water.

Yes. That is important. With wet hands it is easier to roll them.

Otherwise when people eat them it falls apart. They are thinking this

is elegant, and it could go down the jumper.

But they stick together. You see, I have done a Yorkshire

one... Who is feeding who here? That is a fat lad's portion! There

are extra prawns in that one as well.

You can make them look pretty. You can have them with just vegetables,

you can put in tofu. Tofu? I love it.

Not when there is a piece of beef there! I shall put the salad

together, you make the rolls. Tell us about the book, then. Your

book is with a series that is out in the UK later on? It is Simple

Pleasures. The first book, The Free Range Cook. It is out now. I am

going to do something that I know you will not like. I put that in

there. That make it is yummy. Now I know I will do something that I

know you will not like. I take the fat off. That is going o end up

there. And?! Sort it out, James.

I am sure you did not do that in France? Taking the fat off the

beef? Oi! Get your mitts out of my salad.

You can fry up the fat as lardons! This is a five-minute meal. The

trick is to not overcook the meat. Sometimes I do it with a really big

piece of meat and do it on the barbecue in the summer.

Let me chuck that in. Mix it together with a bit more

lime. I have put more on there.

I know you will top this up with beef as well.

Look at that Not too big. Yum.

Remind us of that That is Thai salad with sweet chilli jam and

this is a dipping sauce to put on there.

Thai beef salad it looks dlerbs. -- delicious.

Don't forget the fat, James. You have put the fat on it? Yes! I

can't tell you how horrible this looks! I don't think anyone will

want to mess about with it. I love the colours.

And the chilli jam is so easy to make. How long can you keep it for?

Months, months. If like jam, you can put a sealed top on it and put

it in the pantry. We need some wine to go with this.

And remember, Olly's choosing from the Wine Relief range today with

10% of the bottle price going to Comic Relief. So let's head back to

Southend to see which wine he's chosen to go with Annabel's

Annabel's chilli jam is sweet and warming across the prawn rolls and

the Thai beef salad. Now spice in the food makes the wine taste sharp.

So you need natural sweetness to counterbalance. A good example may

be a Pinot Gris, but however, it is time to support Wine Relief. There

is one grape that does the sweet/sharp balance, better than

ever, Riesling! The surgery is open, time to meet Dr L Riesling 2011.

Imagine the flavour of a sherbert lemon? It starts off sweet but ends

up sharper. There is a similar professional in the wine. It works

brilliantly with the flavours and it is not very fashionable but I

think it is long overdue a comeback. There is a purity to the wine it is

low in alcohol. 8.5%. Yes it is fruity, but it is the purity that

connects with the freshness of the dish. Think about the ingredients,

crunchy lettuce. Fresh prawns. All of that lovely lime zest across the

Thai beef salad. Then, of course, there is a the ingredient, the main

ingredient, the chilli jam. That is hot and sweet if you taste the wine

before the jam, it will be fruity, perhaps too sweet for a lot of

people, but after the jam, the effect sharpens up the wine. It

makes the effect brighter. Cleansing the palette for another

dose of dipping cloir! Annabel, here is to your tantalising trilogy.

Cheers! Happy Red Nose Day! It is going down well. I have to say,

when I first tried it, it was too sweet for me.

But this works fantastic once you have eaten the food.

Exactly. After, you realise that the wine is perfect.

Me, I am struggling... Right, Let's get back to Cyrus Todiwala's

kitchen and see how the three Celebrity Masterchef hopefuls get

on when they have to cook one of his signature dishes. Knowing Cyrus,

their main problem will be remembering all the ingredients!

A tough service is over, but the celebrities now face another

challenge. To cook one of Chef Cyrus's signature dishes. The

delicately spiced green chicken curry. In goes the onion. We want

them to sweat, we want them to get soft, we don't want them brown.

That's cassia bark. That's the same family as cinnamon, but it's

sweeter. This is the most critical part. If you add your powders

directly into the pan when the onions are sauteing, you're going

to burn them. You're going to make your food bitter. So ideally, you

want to put water and then put them in. Coconut milk. And now I've got

cashew nut paste, yeah? I want the breast just simmering gently into

the curry, once it's been sauteed, so it cooks through. This is a

silly question - how do you know when it's cooked? Feel it. So when

it is that spongy, there's lots of liquid inside at the moment, so

it's not cooked. This is the other problem, of course. I don't know

how to operate this oven. Oh, I've turned it off. The light's gone.

Thank you. I've forgotten the first thing. That's fine. I can just...

No, better take that with me. Right, I'm going to check my oil. So now,

OK. I think that's fine to cook in there now. It's not far off. It's

There you go, Chef. Thank you. Emma, looks good. Chewy. Bit chewy. You

put too much oil in the pan when you were sauteing... Right. ..so

the chicken ballooned. From there, you steep it into your curry, it

will bob up, rather than stay down and simmer. As far as the sauce I

think you've done a great job.goes, And the one thing I'll pick up, the

aftertaste of excess turmeric is coming through. But for the first

time you've ever made it, I think you've done a brilliant job. Thank

you, Chef! So I hope I haven't made There you go, Chef. Thank you.

Little bit uncooked there. You can see it? Yeah, I can see it. It's

raw. Yeah. That, actually, for many people, is not cooked. For me, I

like it that way. But then, chefs are different. They're mad. So it's

OK. Your sauce actually has a very nice lush taste in it. Thank you.

It's rich, it's creamy, it's good. A little bit soft, in the sense

that... You're a bit afraid of maybe overpowering it. Over-

seasoning it. Over-spicing it. But, all in all, I think it's a job well

done, really. Thank you, Chef. Beautiful! That chicken's coming on

Beautiful! That chicken's coming on There you are, Chef Cyrus. You have

made an effort to garnish it, which is very good. And I think your

sauce actually looks pretty cool. It looks nice. It falls very nicely

on the plate. It looks nice and velvety. There's a liquid oozing

out there. From the chicken? From the chicken. It could be a bit raw.

There we go. Well, that's unforgivable. Well, no, actually...

I'll tell you what, it could be unforgivable if it's a professional

doing it. Very nice indeed! I'm so pleased! When looking at it, I

thought so. That brings memories back to me of flavours, OK? Which

is a very good sign. If you can reach a person's heart with the

right flavour, taste... And bring back the memories. ..and bring back

the memories, you might strike a good deal there. Thank you very

much. Thank you. It's been a wonderful day. I've really enjoyed

it, and I'll be coming back as a paying customer. I'll look forward

to that, actually! Today has been a mixture of emotions, trauma, and a

mixture of achievements. Laila's performance today was very good. I

saw a person who was very focused and tried to deliver as close, or

as good a product as you demanded out of her. Those are good

qualities for a chef. I think Emma impressed me today by way of being

ready to take the challenge. And I think she grabbed every opportunity

to maximise what she wanted to present to me. George had to be

curbed and controlled. Yes, there were mistakes, but George had the

most difficult task of all today, and his dish sold the most as well.

Hats off to the man. He performed You can see more from Celebrity

Masterchef on next week's show Right, it's time to answer a few of

your foodie questions. Each caller will also help us decide what Dean

will be eating at the end of the show. Right, we have Sian on the

line. What is your question for us? I have a slow casserole. They are

the most useful thing. You can do things like corned beef. You can do

salmon on a really low setting. You can bake puddings in them. So start

getting in there. Look up on the web for different recipes. You will

find it is the most useful thing ever.

And Spanish style cooking as well. Stews with fish. With monkfish,

beans. There you go. What dish would you

like to see at the end of the show? I am very, very sorry but I have to

say phenylbutazone! That is good with me.

Alan is there. What is your question for us?

have a coup of cans of confit of duck from France. I wanted to make

it so it ends up like you get in a restaurant over there.

So, duck confit in a can. Make it French! We have done a recipe,

which is to take the duck out of the can. Pat is dry. Brush it with

honey. Then braise lentils and use it as a dressing. Add vinegar in it,

sherry vinegar. A bit of herbs. After that, while the lentils are

cooking, warm up the duck. Brush it with honey. Pan fry it and serve it

on top with the lentils. So, that is warm it through the

oven and put it in a pan to colour it. There you go. A great dish.

What dish would you like to see at the end of the show, phenylbutazone

or food hell? Heaven, please. It is looking good. Tony is there

for us from Scotland. Good morning, Tony, what is your question, for

us? Celeriac. I have done marsh and the like of, anything else to do

with it? I love celeriac. You can do a soup. You can do it roasted.

So cut it in a baton style or -- and poach it in milk. Then when

they are tender, remove them and roast it with a touch of honey.

Delicious. And recommend lad that is a French

coleslaw. Mayonnaise, mustard. Thinly sliced. It is lovely. What

dish would you like to see, phenylbutazone or food hell? I love

the honey one. Right, we are giving phenylbutazone

so long as you put him on a train to see us! I will do my best!

Morning, Chris, what is your question for us? I have a piece of

belly pork. What can I do to make it tasty? I have a few recipes from

my cook book. That is a great plug. Put the pork

on skin side up. Put it on the dish and put it in the oven really hot.

Then pour in milk and up to the sides of the skin, then turn it

down for about two-and-a-half hours. The pork melts in the mouth and the

skin is crispy. Sometimes I put a few bay leaves under neath.

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

It definitely has to the food heaven.

Ruth, what is your question for us? I would like to know how to make

fish dish. Do you like gin or tonic or both?

Neither. Do you like vodka! I like vodka,

James. I tell you what, soda water.

Use soda water, a mixture of corn flour and dried yeast. Pour on the

fizzy water for the fish batter. Then a pinch of salt and sugar.

Leave it for ten minutes and then deep-fry the fish in that.

I like the gin and tonic. What dish would you like to see, food heaven

or hell? Heaven! Heaven! Right, the is time for the omelette challenge.

Are you ready? A three-egg omelette. Let's put the clocks on the screens,

Annabel caught up big time there. Right, so I get to taste this. I

can actually eat some of this. That is an omelette. I like the garnish

of chunks of butter, chef! Annabel... Do you think you were

quicker? No, probably not. You did it in 3 1..2. Take that

back home to New Zealand with you. Daniel? A bit, no, not quick enough.

You have been practising. You can take that back, but you are only

marginally quicker with 30.70. You go back where you were.

Right, will Dean get his idea of food heaven or hell? Daniel and

Annabel will make their choices while we dig into the culinary

world of rammed rammed rammed. He is digging up some fabulous

One vegetable enjoying a renaissance is watercress. Long

hailed as a super food, it is low in calories, fat free and packed

with vitamins and minerals. Raymond has come to Alresford in Hampshire

to meet Tom Amery, who's worked in the watercress business for ten

years. Good morning to you, Tom. Good morning Raymond. Welcome to

the Watercress Company. Watercress needs cool flowing water to grow

and the spring water that comes into Hampshire from the surrounding

chalk downs provides the perfect conditions. Is it OK to walk on the

watercress? It's fine, yeah, we do... Crush it down. I can hear it,

you know, screaming. Screeching away. It's amazing how resilient

the crop is Raymond, it will stand up again. I didn't have my

breakfast, my croissant and my pain au chocolat this morning, so I will

have bit of watercress. Is OK? Absolutely. You know apparently in

London, it's what I've read OK, I don't know if it's true or false,

but apparently watercress was sold by street vendors. Absolutely.

1800 or so, people would eat it like an ice cream, like that.

take over while you eat that. It's absolutely true. Historically

people would consume it daily. A lot of it goes back to the

medicinal and health benefits of watercress. The watercress harvest

is cut low to the ground, keeping the stalk as long as possible.

you see the cool trick here? Yeah. You've seen it in operation, I

think it's time you had a go yourself. Well, if you trust a

Frenchman that Frenchman is now going to break your machine, would

be personally great. OK. I'm spinning, OK? We've left a fair bit

behind. Well it's the first time. On the whole that's pretty good. At

So you taste, always taste. The head, I've just put watercress in

my mouth, so have you. Here. In the kitchen, watercress soup is on the

menu. Served with a swirl of creme fraiche. Watercress should have a

bigger place in our culinary repertoire than to be a simple

garnish. The first thing that you should do when you make this soup,

you run into your kitchen, you boil your water. Before switching on the

lights, you boil your water. Adam, 20 grams of butter, please? Oui.

grams of butter. 20. Oh. The only fat that's going to go in that soup,

OK? And I've got an onion. A white onion, but you could use obviously

a different onion, but that one is sweeter. Lovely onions, very, very

sweet and all what you need is about that. Finely slice onion and

stir it into melted butter. Add sliced garlic and cook on a low

heat until softened. So my water's boiling, my watercress is here, my

spinach is here. Spinach is purely It's to just round up a bit of

flavour of the watercress, but if you truly love watercress just

don't put the spinach. Now I'm going to add all of the watercress

in here. Sorry it's too much, guys, it's too much. I'm in trouble.

Maybe use a larger pan would be I cannot do a soup into a shallow

plate when we need about two kilograms of this. Sorry. Adam,

butter, please? In a LARGE pan add 300 grams of watercress to the

sweated onion and garlic. That's going to look a lot. You can see -

looks like a mountain of watercress but actually it's going to wilt

down like spinach. It looks a lot then you go to a miserable little,

not quite like that, but... Tres bien. I'm adding my salt, only

about six gram of salt, that's all that you need. After a 30 second

burst of heat... Now I add my spinach. ..add 100 grams of spinach.

Voila. So it's a great little soup because you can do it really in so

little time. You can omit the onions if you don't want to. If you

want to make it really simple remove the garlic, remove the

onions, just have water and watercress. It will still be, I can

assure you, completely delicious. Now we're going to add the boiling

water. As soon as the leaves have wilted down, add half a litre of

boiling water and leave to simmer for just two minutes. Voila. So now

it's boiling up and we can get my ice. And then I'm going to stop the

cooking with ice. Completely. And that's a little secret so you can

retain the flavour, the colour, the textures and all the nutrients. You

win all the way. It looks a watery mess, it's not the most appetising

thing now, but you wait later. Puree the soup in a blender. Look

at that lovely watercress, all wilted down. That's really a bowl

of health, the most delicious simple soup. So it's a serious

amount of soup here, you can do that for eight friends at least.

Voila, you press that. Voila. Now I've got my soup for my many

friends. Put that away here. Oh! Interesting! When ready to serve,

reheat until simmering, being careful not to boil. I want it

piping hot. Yes! Oh, my God. We've got a lovely soup here. I love to

see a nice big bowl of soup in the middle of a table. To me it's so

symbolic of family, of home, of a special moment together. Then

finish the soup with a swirl of creme fraiche. Merci. Oh, look at

that, oh. Mm. I think creme fraiche is to die for. Oh, look at that.

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

be facing either food heaven or food hell. Food heaven was I think

everyone's favourite. We have a lovely leg of lamb there.

Or you could have had the dreaded food hell. Not that it mattered,

these guys' votes did not matter, we had many votes for food heaven.

So, now that trout does not matter! So we have that lovely leg of lamb,

but first we slice these potatoes. These are bough Boulangere potatoes.

When the baker would finish baking bread, the villages in France have

their own bakers, they would use the remaining heat from the ovens

to cook these potatoes. It is utilising the leftover heat

from the oven. That is right.

This is a simple dish but tasty. You have basically the onions and

the potatoes layered up. You add on the stock.

The juice drips down. That is the idea. It is very cheap to make it

is just onions and potatoes. With the dauphino sirbgs se, you --

dauphinoise, you use the cream and it is more garlic based.

Now, while we were talking, we forgot to mention when Being Eileen

is on. It is Monday night, 11.00pm, but

definitely worth staying up for. We could do with an earlier

shrofplt That I what I wish for on a

Saturday morning when the alarm Saturday morning when the alarm

goes off at 5am! We could swap! now the potatoes, these are layered

up with the onions. They can be slightly waxy if you

want. So if you pick a potato you can

pick a waxy one if you cannot get Boulangere potatoes. I have a

little bit of chicken stock, but what I will do is start in the pan

to get these on. If I can give you those to layer up it will be great

and the onions to layer in there. A little bit of seasoning between the

layers. That would be great. Meanwhile, I will get the fricassee

These are pearl onions, they are frozen. You can throw these in with

a little bit of butter. The potatoes and the lamb needs to go

on for about an hour-and-a-half before but these are simple, this

little onions. Salt and pepper. More onions.

No garlic? You don't put garlic in it, do you?

You are changing the recipe! Wow will have chilli in it and

coriander by the end of the programme! I was thinking curry!

Sacrilege! And the lamb, to prepare this. This is called a long leg of

lamb. You get the short and the long leg. The long leg has the rump.

With the lamb, while we are doing that, to prepare it, we take the

fork and you will see the reason why in a second. So that all over

with a knife and take some butter. Surely not butter, James?! This is

making up for Annabel with all of her use of lime juice.

It is a matter of needing to know when you need the fat.

We are putting some salt on that. That is a spice, that is part of

your five a day there! More onions? Right now the stock in. Always

finish it off with a layer of potatoes.

That will caramelise on the top. Now, the peace added to the onions.

See, once a chef, always a chef. I saw you tossing.

Now in the bottom shelf of the oven, this is the key. You need two racks,

one for the potatoes and the other one just place the lamb over the

top so the dripping from the lamb will drop down on to the potatoes.

You cook it for an hour-and-a-half with the potatoes on it.

Adding a little more stock as you go. The lamb juices going tonne the

potatoes. 450 or something like that on the

oven. Now quickly a little sauce.

A little bit of stock. That is added to the peas.

That is chicken stock. If you can chop me mint leaves.

Then leave it to rest. See here, now, you never forget!

never leaves you! Now I like to finish this with a bit of this but

don't tell Annabel. A bit of butter! Look at that bit

here. Oh! We used to argue in the kitchen about who would get that

bit at the end. There is often a little bit you break off.

We would argue about the fat when you took it off.

But, leave it to rest as well. Oh, look at that! Oh, oh! My lunch

is coming now. Yum! Then we have our potatoes. That, I remember the

first time I had this in France. We literally sat at a huge long table

and they brought out this with a little bit of chicken roasted off.

You don't need a sauce to go with You have all of the juices from the

lamb as well. It is dripping down. It is so

popular. The flavour and the fat from the lamb and the juice. That

is how Yorkshire pudding start. They would put it under the beef so

the staff got a test taste of the beef.

There you have it, roast lamb dinner. Good choice.

It has to be a favourite. Being a Frenchman, there is the

rest of it. Now to go with this out you Haas