02/04/2016 Saturday Kitchen

I'm Michel Roux and this is Saturday Kitchen Live.

As always I've got two great chefs ready to cook.

An old colleague of mine who worked with me at Le Gavroche

when he was still in short trousers, the wonderful Welshman,

And one of the leading lights of Nordic

He's the man behind some of Denmark's most influential

restaurants including the now world famous,

Morning. Good morning. Feeling nervous? I am.

I woke up in the middle of the night dreaming a live chicken popped from

an egg! Claus Meyer, let's not go there! What are you cooking? I'm

coking a duck on the crown which keep it is moist and juicy to go

with asparagus and morels. Beautiful, in season, morels,

absolutely love it. Claus? A beautiful roasted beetroot

salad. That sounds Nordic, Scandi on the

plate. Superdelicious. So that's two delicious dishes

to look forward to along with some fantastic food from

the BBC archives. Today, you can enjoy

recipes from Rick Stein, Lorraine Pascale, the Hairy Bikers

and, so you don't have too withdrawal symptoms

from James Martin Now, our special guest has

appeared in some of the most popular shows on TV including

Holby City, Waterloo Road, She's back on our screens soon

with a brand new drama called Brief Welcome to Saturday Kitchen

it's Angela Griffin. A big cheer.

Morning, morning, morning! You're not nervous r you? I'm not. How can

I be about all of this food coming my way! I'm really excited and there

may be wine? I hear? Wine, food, even vodka! I might be OK for the

vodka at this time in the morning. I don't know what you have heard about

me but it is not true! Now, of course, at the end

of TODAY'S programme I'll cook either food heaven or

food hell for Angela. It's up to the guests in the studio

and a few of our viewers to decide So, what's your idea

of food heaven? My I'd of food heaven is anything

slow cooked but mainly pork. Anything cooked for six or seven

hours with herbs and garlic. But slow-cooked pork is my heaven.

I think that is a lot of people's favourite.

It is mainly offal but mainly kidneys.

I love kidneys! I'm not into the offal bits, I just don't know what

I'm not into the offal bits, I just don't know what they are.

For food heaven I'm going to use one of my favourite cuts of pork

perhaps doesn't get used often enough, the knuckle.

The pork is cooked gently in water with a bay leaf,

I'll add a touch of madeira and a little honey to make a glaze.

And it's served with a whole roasted cauliflower basted in spicy yoghurt

That is ticking your boxes? I love coulis flower as well!

kidney, and I've got a Roux family favourite in mind for this.

Rognons a la moutarde or kidneys in a three mustard sauce!

I prefer it in French! A lot of people do!

The kidneys are seared in a hot pan then finished

brandy, white wine, double cream and three types of mustard.

It's served with wilted spinach and some pilau rice.

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

If YOU'D like the chance to ask either of our chefs

a question today then call: 0330 123 1410

a question to us, live, a little later on.

And if I do get to speak to you I'll be asking if you want Angela to face

But if you're watching this on catchup then don't call in,

You can send us your questions through social media

Right, let's cook and Bryn Williams is first.

Are you hungry, Angela? Starving! Right, me too! So, Bryn, let's get

cooking. Yes, chef Michel.

What are we cooking? Roast duck with asparagus and morels.

. So everything is in season. It goes together, we are cooking it

together and serving it together. So the first thing to do is roast

the duck on the crown. A nice hot frying pan. Then we get the colour

all over the skin. I will stick it in the oven and cook

it for 10 to 12 minutes and then let it rest.

Are you feeling awkward about this prepare? I am, to be honest.

I do know how to peel asparagus! I know you do but when you have worked

for the great mega of the cooking family, asking you, it is not easy

for me. Well, you are old enough, mature

enough, a great chef, you can call me Michel.

I still call my dad that, so I think chef Michel, it will always be one

of those things. OK! Yes, you worked for me many

years ago. It was a great experience. But you entered the Roux

Scholarship? It is coming back on Monday? Yes it was one of the best

three years that I had working in the kitchen. An amazing time. But as

a chef you have to move on and see different things. In the three years

I was there, there was the scholarship, the competition, and

working for Le Gavroche, there is not the ability to do the

competition, so the first year I left I tried for it.

Of course, I was not good enough. You got through to the final and

came second! I came second. That was a... It was a fantastic achievement,

it really is. It is fantastic. Any young chef out

there, wanting to do a competition, the Roux Scholarship is the one to

do. After that I did the Great British

Menu. So a great competition if you win or lose, in fact you never lose.

Even if you don't win the competition, you still get a great

platform to showcase what you can do as a young chef. That is what it is

about. Giving the young chefs a platform. It is opening doors. So

tell me about yourself now. What are you doing. I know that your

restaurant, Odette's is going from strength to strength. And you are

back home in Wales? Yes, the restaurant is nice and busy. I have

opened up a restaurant in the oil win Boxing Day. That is beautiful.

So we are open seven days a week for lunch and dinner.

And it is using what I learned at Gavroche.

I like that. Again, this dish will be on the menu

in a week's time. So using what I have learned.

It is using the experience that I had at the Gavroche.

Using what is learned to advance me. That is what I am doing with both

restaurants. Always using fresh ingredients where

possible and in season. Also in London we try to use as much as

possible. But in North Wales, 95% of the ingredients is Welsh.

That is brilliant. The morels, they may be Welsh? I

doubt it but is there Morells in the Scandinavian cooking? There are some

that are wild. In some of the restaurants, there are some

gentlemen who have devoted a lifetime to break the code of

morels. Break the code of morels? After 28

years they did it. One year they grew an entire football field with

tonnes of morels but they could not repeat it. They thought that they

could but they didn't. Then eight years later they broke it again and

found the right combination of feed and temperature. When you say

breaking the code, is it difficult? As they are wild, to grow them

commercially. The world becomes a better place,

you think, if everything wild is cultivated but this is interesting,

I have a question, these asparagus leftovers, the peelings, what are

you using this emfor? You can use them for stock but chef Michel has

put them in salted water. So the asparagus is cooking, the

morels are cooking, I can add the Madeira it is a perfect combination.

So, all of the juices of the mushroom with the shallots, butter,

Madeira, then we add the asparagus, it makes like a mushroom ragu.

Yes. We reduce the Madeira, add in the chicken stock and bring in a

nice sauce. While it is reducing I will take the duck off the bone.

Again the duck has been resting. How long did you cook the duck for?

About 10 to 12 minutes. You keep it in a nice hot kitchen, some people

think if you let it rest it will go cold. Yes but it very important to

Remember, if you'd like to put a question to any of us today,

But if you're watching us on catch-up, then please

You know we do Twitter on the show, Bryn? Yes.

Somebody tweeted you look like a lumber jack! Is that the shirt or

the beard? Probably a combination of both! So a bit of butter to finish

off. Yes, and the wild garlic at the end.

So this is seasonal. Lots of things growing at the same time. I say

about Wales, we have one of the greatest larders in the world.

I may have something to say about that, probably Claus will too.

But in each place, Wales has fantastic ingredients, and so does

the rest of Britain but I highlight Wales, there is a campaign, the

Taste of Wales campaign. We highlight what is happening in the

country. And Morell mushrooms are truly

foraged and while, they may have a little more added protein but you

also have to make sure that you wash them very quickly to take out the

grit and the sand. Now, the duck is cried, now I am

cooking the wild garlic in the pan it is literally wilted down.

So, the duck is well rested, the asparagus on the plate.

Yes. It is important to rest the duck, we

don't want the uses running through the sauce.

Then we finish off... That looks beautiful. Asparagus, morels, a

little wilted garlic. The cooking juices there.

That is all you need. That is beautiful. Remind us what

that is? Roast duck breast, asparagus and morels and wild

garlic. That is great.

Here we go! I think you're going to really enjoy this.

It smells great. I know how to say please and thank

you in Welsh, that is the important bit! . Oh, my gosh, I love wild

garlic. Do you get this in the supermarkets, or go to the pharmacy

markets? Yes, I would think so. The flowers are good as well. The

flowers can be quite strong. Yes, stronger than the leaf itself.

Oh, my gosh, that was the perfect mouthful! Great, we have oh,s and

Good food needs good wine, so let's catch up with our wine

So what did she choose to go with Bryn's brilliant duck dish?

Spring has sprung, so I have come to this farm in Surrey to check out the

cutest baby animals. Before I hit the shops to find the wines for the

dishes, let's go and meet some of them.

The brilliance of the duck is plain to see, it is hardy and rich, so if

you like your wine is big and ball see, this South African is a lovely

option. But as well as the juiciness of the duck, I want earthiness with

the morels, so this Leon Perdigal is a lip-smacking bargain. Cotes du

Rhone is the easy drinking style from the Rhone valley, usually great

valley, made with a combination of grapes.

The classic black fruit aromas are jumping out of the glass here. This

is smooth and juicy in equal measure, which is perfect for duck,

but the nuttiness means it works really well with the morels. And

because it has overall freshness, it works with the wild garlic too. This

Cotes du Rhone is duck dish paradise, I hope you enjoy them

together back in the studio, cheers! For me, a good match. Very good

match, nice and light, loads of flavour. It is just dead nice, isn't

it?! Just dead nice! I am sure she will take that! You are cooking

next, what are you going to make? We are making beetroot tartare with raw

onion, everything finely diced, very nice, sherry vinaigrette. And in

this case the meat is on the side. So Nordic food is vegetable driven.

We really enjoyed it in rehearsals, I think you are going to really

enjoy this one! And don't forget, you could ask

either of our chefs a question if you call this number:

0330 123 1410. Remember we will need

your calls by 11am today! Over the last few weeks on this

show, Rick Stein's been eating his way

from Venice to Istanbul. He's reached Albania today,

and he's off for a fishing trip, at the remains

of the country's war torn past. Wherever you go in Albania,

you can't fail to see these. Some people call them

concrete mushrooms, but they're gun emplacements built

by a paranoid dictator, Enver Hoxha. He was convinced the west

was about to invade and the country was

full of spies - very Ian Fleming. There were nearly three quarters of

a million of these concrete horrors. They look like long-dead,

giant crabs on the beach, But they do give resonance

to the tales I've been hearing about how difficult it was

to get fish during the 50 years, when the country was virtually

isolated from the rest of the world. So in-shore fishing along

the sensitive coast of Albania Somebody told me yesterday

that previously, people had forgotten

how lovely prawns were and actually used to

feed them to the pigs. I'm never happier

than when I'm out fishing, particularly on a lovely,

glassy day like this. You never know what's going

to come up in a net and I know my octopus,

those are good ones. They cook very, very well,

very tender. - that's a sort of fish

or seafood lover in Latin - but we've also got a sort

of mantis shrimp. You think you're

looking at two eyes, but, actually, what you're looking

at is the tail I suspect it's for some sort

of protection, I was just talking to the fisherman,

and he was a teacher, but he says he loves to be out here

fishing, here in the summer

and in the lagoon in the winter, and what a great way of life,

I have to say. People from the nearby towns

and also from the capital, Tirana, come to these marshes to fish and

to enjoy the lovely soft, salty air. And maybe because you

weren't allowed to fish here you have a better chance

of going home with a good-size bass. One of the earliest restaurants

round here was started by a couple with just a sofa

and a camping stove in the woods. It's called Trendafili Mistik -

mystic rose. Blerina, will you ask Diella

how the restaurant started? We came here in the first

with a sofa from our house, and we built a small camping

in this place. We cook with lots of love

and passion. And we always think that we're

cooking for kings and for empires. 'This is Noshi -

a good name for a cook, I think - 'Diella's husband, who spends

all day cooking on these hot coals.' And Noshi's cooking some large bass,

some smaller bass He just pulls the hot coals from

the back and puts them at the front, just so that he gets

the right temperature, and he's constantly adjusting

the heat to everything. It's sort of a salutary lesson

in what constitutes good cooking, because, you know, now,

in most kitchens, you've got, like,

computer-controlled ovens, you've got fish that's cooked three

days before and boiled in bags. This is where the true taste of

good fish cookery would come from. One of the key dishes here

is eels cooked with stock and rice. The restaurant is right next door

to a lake where there are lots and lots

of eels, so it makes perfect sense. Diella starts by melting butter -

rather a lot of butter - and olive oil...then onions,

two chopped onions, And now fresh chopped tomatoes,

around about four or five. Then rice. This isn't a risotto,

more of a pilaf. By that, I mean the rice

doesn't become soft and creamy. She's just said we'll steal

some stock from the chicken... that's about 200-300 millilitres,

just... I wouldn't mind guessing

the rice came from around here - it looks like risotto rice,

but it's not a risotto. The eel comes from the lagoon

just outside. I mean, you couldn't get more local

than Albanian cooking, So into a large shallow pan,

a bit like a paella dish, in goes the rice and the peppers

and, on top, one by one, the eels. The whole dish is put

on the fireplace on hot coals. You may be thinking,

"Oh, how romantic," is that, like many places,

the people here didn't have ovens. They had fireplaces

with a cooking pot. Now a thumping great heavy metal lid

is put over the whole lot. It's basically a peka -

how the shepherds cooked meat and other dishes in Croatia

and in Albania - so it cooks top and bottom

for about 20 minutes. 'Jack, my son, has come

from Cornwall to see me, 'and also Blerina's mother, Natasha,

has come from the capital, Tirana. 'Blerina, by the way,

is our indispensable interpreter.' Jack, Blerina. Hi, Jack. How

are you? Did you have a nice trip? Very, very nice.

It was very uneventful. OK. Very nice to see you.

Good to see you. We're just going to go and sit down

and eat. They look very nice. 'So, after 20 minutes or so,

the peka will have worked its magic 'and the eels should be sweet

and silky and the rice al dente. 'As they say in Albania, gatuar ne

perfeksion - cooked to perfection.' It's really... Well, that's the

first thing I've tasted in Albania, Like you said,

the eel just tastes sweet. Mm-hm. It's absolutely fabulous,

don't you think, Jack? Brilliant. Stock, the eels...

love eels. It's really good. Thanks, Rick.

I'm a big fan of eel too. Lots of people have been tweeting in

about the duck being undercooked, and you can eat it raw, as long as

it is fresh. Claus would say it was overcooked! It is how you like it,

if you like it well done and chewy, fine, give it an extra ten or 15

minutes. There was lots of great seafood

in that film and I was particularly taken with the prawns that Rick

caught on his fishing trip. I know Angela here is a fan of them

so I thought I would should you one Pronto goes back to the 1970s, not

your era. Well, I was born in the 1970s but I have eaten prawn toast

as recently as two weeks ago! We have got bronze here, they have been

deveined. They are huge, so they are deveined? We take the tract out, and

we are going to add to that some egg white. Now, that is there to

literally buying all this together. OK. There we go, like so. I have a

feeling your prawn toast is not going to be anything like what I

had! I love cooking, and I do a bit of baking as well. I did have a

little food business for a while, I was unemployed, and I am not very

good at being unemployed, so I start businesses, me and my husband

started a street food van called pigs and dogs, which was pulled pork

sandwiches and hot dogs. I spent about six months doing that and

really enjoyed it. But now the band just sits at the end of the garden,

because I am much busier, and also so is my husband. You have got other

things to do. I have got lots of other things to do, I am quite busy

at the moment, I am doing a couple of shows, so no food business for

now. For now, he says. Anything on toast, that might be a good idea!

Kidney hot dog! Stop it! Being as this is live TV, I have got a

terrible noise in my ear, and I'm going to have to change my earpiece,

so excuse me! While you are doing that, I will talk about myself!

Painful! That was seriously painful! Are you all right? That was painful!

The battery has gone, but it is back, I am back in sync. Back in

business, doing the toast. Right, I am going to talk about myself! Tell

me about the bronze bust. I am doing Brief Encounters, which is set in

1982, so very retro, and it is for ITV, and hopefully it will be on in

the summer. It is about four women, Penelope Wilton, Sophie Rundell,

Sharon Rooney, who embark on the business of Ann Summers parties. Oh!

Yes! It is about Ann Summers, but it is really about four women who

embark on a new life and a new friendship, really, and that is just

the vehicle, exactly. I play a character called Nita with four

children. How can she possibly have four children, you are saying! But I

have got four children, and we need to make ends meet a little bit more,

so I started doing these parties. And it is about how all of our lives

change. So I am doing that is towards the end of the summer, ITV.

Then I am doing a little BBC One show, so I am busy. I am filming

that in Cardiff, it is called Ordinary Lives, second series,

brilliant, amazing cast, Rebecca stayed on, col Neil, and no all from

Hearsay. So I am very busy at the moment. No time to cook!

No time to cook? Well, I'm cooking a carrot cake for my husband before I

go away. He really loves my carrot cake. So I will be doing a bit of

baking. Now, you do like chilli? I love

chilli... Oh. I tonight want to ruin my palette.

Well, it is going in! What is the spice for the carrot cake? Cinnamon.

Cardamom is wonderful as well. Cardamom is beautiful.

OK, all ground up. That is the one where you get a curry and there is a

big seed? There is green and black cardamom, isn't there? Yes, you do

know your stuff! All of my mates are cooks.

And I add ginger as well. I will do it this weekend, with ginger, black

or green cardamom? Green. I will go with that.

You are truly inspired now. I do. I love a bit of a bake. So

what is going in now? Chilli, the walnuts, this is a pesto, a

coriander and walnut pesto. A pinch of salt but not so much as

the parmesan is salty. That is still a lot of salt. I think

what people do put in at home with salt is different to what chefs put

in. Well, yes, it is.

You can always add with salt... But you can't take away. So, the salt is

in there, and a drizzle of olive oil to bring it together.

Are you cooking with the olive oil there? That is rapeseed oil. That is

too strong for this, I am using olive oil. As well as the TV series,

you are performing in theatre work? Yes, at the end of the year, myself,

and Amanda Holden and Nicola Stevenson will be stepping out. We

are going to do a play, originally a play by Richard Harris and Liza

Minelli did the film. Julie Walters was also in film. It is all about

tap dancing. I have never tap danced in my life. Me neither! And I'm not

about to do Strictly! You can do Stepping Out if you fancy.

Really? Do I look like a tap dancer? Well I don't. I am doing that at the

end of the year. It will be lots and lots of fun. We are doing a little

tour to Chichester, to Bath, Richmond and Cambridge.

Yes, and Amanda Holden and Nicola Stevenson are really good friends,

so we will have a laugh while we are doing it.

What about nerves in front of a live audience? Is it the same as TV work?

TV work is not as much, as you get another go at it. But the fear that

you have the first time you walk out on stage for the first preview or

something it is so horrific, you do think: Why am I doing this to

myself? I am going to have a heart attack.

It is like that when working at Gavroche.

That is the feeling, the minute you stand on the stage, the minute you

go, that is it. That's it. Then you go.

So, these leaves, have you come across the salad before? It is

chicory. It is bitter leaves, this is tadivo.

OK. So on the lovely prawn toast, I am

flipping it over. There is hardly oil in the pan. They are almost

fat-free. When you get the toasts, they are normally deep-fried, they

are swimming in oil. Here there is little oil. So I have dressed the

salad, which is here. I need a spoon.

Is there anything that I can do? The pesto is on the plate.

That is well chillied with a bit of garlic in there! Michel, can you do

it with chicken instead of prawns? Absolutely, mince up the chicken, it

would work very well. A few of the leaves. These leaves

are bitter so it works beautifully well with the spiced and the sweet

prawn toast. I have some leaves there.

This is amazing. I am having a personal meal by Michel Roux. You

have a reality moment! You have to promise me to make these at home.

Crusts on or crusts off? Crusts off, I don't want curly hair! Right,

crusts off, we are going all posh. Yes, I am renowned for my posh.

There we go, the prawn toast, the bitter leaves and the spicy walnut

pesto. Dive in. Can I use a knife and a fork? Use

your fingers. I will. I will go for the crust! Dip

a little bit of pesto on. OK. I'm doing that... I'm taking

this ats and I'm going to go... Mmm! Simple and really, I think,

delicious. Mmm, and really spicy! Well I did

put the whole chilli in. Oh, my God, you are really good at

this! Thank you! So what will I be making for Angela

at the end of the show? It could be food heaven,

a slow cooked pork knuckle. The pork is brined first then cooked

gently in water with a bay leaf, I'll add a touch of madeira

and a little honey to make a glaze. And it's served with a whole roasted

cauliflower basted in spicy yoghurt The kidneys are seared in a hot pan

then finished in a sauce made from shallots, brandy,

white wine, double cream Wholegrain, Dijon and tarragon

flavoured in fact! It's served with wilted spinach

and some pilau rice. As usual, it's down to the guests

in the studio and a few of our viewers to decide, and you can see

the result at the end of the show. That's going down a treat, isn't it?

Right, let's get a wonderful weekend baking suggestion

Today she's making a fig and cream cheese tart

And sometimes, if I'm really rushed, I do.

But my shortcrust pastry recipe is so easy to make in a food processor.

It's buttery, crumbly, and totally lovely.

You just tip 250 grammes of plain flour into the food processor,

add 125 grammes of cubed cold butter,

and blitz it until it looks like breadcrumbs.

Add two egg yolks, which makes the pastry really rich,

Give it a quick blitz, and if it starts to look dry,

just add one to two tablespoons of water

and blitz it again until it forms a rough ball.

Then squidge it together and cover in cling.

Now, at this stage, you can chill it, freeze it

and make it into all manner of sweet and savoury dishes,

but what I've got in mind is a very unusual main course.

The fabulous, well, in my opinion, fig, cream cheese and mint tart.

I always think shortcrust is a patchwork pastry,

and you're always patching it together when it's in the tin.

Well that's OK, it's just very crumbly.

OK. And, again, a palette knife, good if it's sticky,

So just lay it over the tin and very gently...

I like to get a little ball of pastry,

and then use that to get it into the corners.

And that way, I don't stick my finger through.

Take a knife, and just cut off the excess.

See, there's a piece there that's not looking so good,

so I'll just take a bit of the patchwork

So I just take a wooden spoon, a bit of flour,

and then go all the way round in the grooves,

and it gives it a lovely finish when it comes out of the oven.

OK, that's good. So this is going in the fridge now for 15 minutes,

it gets blind-baked, which means baked without a filling.

Get the baking paper, slightly bigger than the tin,

Then unscrunch it, and line the tin with it.

And you do this because it helps the paper sit more snugly in the tin.

Fill it with baking beans or dried beans to weigh the pastry down

Get it into the oven at 180 degrees for 20 to 25 minutes.

OK, so the tart is cooked. Now to make the filling.

I'm using a whipping cream, you can use double cream.

You just want to whisk it until it starts to stiffen slightly.

The beauty of this is it's a no-cook filling. It's just so fast

So I'm adding 165 grammes of cream cheese.

And then mix it all together. You want it to all be incorporated.

It looks a bit lumpy at first, but then it'll go smooth.

OK. Then I need a tablespoon of marsala,

optional, of course. But marsala is my favourite ingredient.

It just smells so good, and the beauty of it is it keeps for ages.

It's a sort of sweet fortified wine from Sicily.

Then some honey, three squidges of honey.

Make sure all the bottom of the case is covered.

All right, now that's ready for the figs.

So these figs are going to get cut into quarters

and then layered on top of the tart.

It really is such an easy, simple topping, and it's so, so stunning.

Start lining them up, and it's all how you present them.

I think that looks so pretty where you have them standing upright,

We need some mint, snip some over the top.

And you can also use basil, ripped basil, over this,

but I just think mint goes beautifully.

Well, I think everyone was happy with that!

Lorraine will be here with more great dishes next week

when she'll be right here hosting Saturday Kitchen.

Still to come this morning on Saturday Kitchen Live.

We've got James Martin with some of his home comforts!

He's invited a local beef farmer around for lunch,

and he's using his meat to make a delicious looking beef

I'm in charge of the omelette challenge today,

I promised not to do, this I'm sorry...

I want them to be EGGs-quisitie, I want them to be EGGs-ellent

But over all I want them EGGs-pertly cooked.

That wasn't a pun that was an instruction by the way!

You can see who comes out on top, live, a little later on.

And will Angela be facing food heaven, slow cooked pork

Or food hell, kidneys in a three mustard sauce with spinach and rice.

You can see what Angela ends up with at the end of the show.

Now let's keep cooking, and up next is a pioneer

What have we got, two types of meat, fatty and lean? We have got

beetroot, red onion, cooked beetroot, mustard, sherry vinegar,

and a Bramley apple. The funny thing, Mishal, is that you can cook

the chopped meat, but then I will go for the more fatty cuts, or you can

served raw on the side, and then I will go for a leaner cat, like the

thigh. That is in thigh, or the inside of a romp. -- rump. It is

more iconic league new Nordic if you go with raw. I have been fortunate

enough to go to Noma, and this is the style, and you are the pioneer

of Nordic cuisine. We have had Rene on the show before, I believe you

are still in partnership with him. I am. And you have got so many things

going on, not just Noma. I am starting a restaurant at the food

hall in New York, in about two weeks, so I do not know what I am

doing here! But I am having a good time. You have got other things to

do. This feels like therapy compared to New York. Maybe not! Back to the

recipe, we have got some raw beetroot, which we are going to dice

up very finally, I have got Bramley apple, important to use that because

of the acidity. And they are so wonderfully crisp. And some cooked

beetroot, which will give us the texture and the sweetness. Very

important, when you cook with this, when you use raw beetroot, chop them

very finally, because you want this crisp, bright bite, right? Yes,

absolutely. Your passion for food came from a visit to France, didn't

it? I grew up in the 1970s in Denmark, the darkest period of

Danish history. My mother represented the first generation of

Danish women working outside the home, so our meals, looking back,

everything was kind of like a nightmare! Really?! Frozen boiled

five years earlier in Kazakhstan, cooked for an hour without salt. The

cheapest meat in the world, bought from a warehouse, sitting one or two

years in the freezer in the basement. You are painting a nice

pictures(!) You are from a country of sauce makers, but the most common

one I had was melted margarine packed with fatty acids. So you

escaped and went to France. I went to France to work as an opener with

a dentist in Paris, then I probably stuck myself with one of the two

sticks, and I got hepatitis. That bought me a recreational stay in

Gascony, and I happened to live with a wonderful French pastry chef, a

Brenes Ynys Mon, a poet, and his wife. They could not have children,

and they always wanted a son. And my parents divorced to the sound of a

microwave oven when I was 14! And I fell in love, in a way, in a way I

had not done before in my life. I basically went home at the age of 21

with a calling. I wanted to bring French food, French food culture

into Denmark. Icy. How can you talk and cook at the same time?! Let me

help you out, breadcrumbs are cooking in butter to give them a

lovely texture. You need to get mincing your beef. OK, I will do

that. I am the king of mincing! Yeah? I will redefine the level of

uncooked meat now. When we say mincing, you need to get mincing,

Claus. State of the art mincer, we have spared no mistake, we have got

a great mincer. Joking apart, I have got one at home, they are really

good. Remember which way to turn the handle? Brilliant, fantastic. Do

not, miss with the horseradish. I am a horseradish fanatic. I am with you

on this one, I love it too. We never get enough horseradish, absolutely

delicious. We have a drink in Denmark, horseradish smoothies. You

love smoothies in Denmark. We have also got a bit of smoked cheese

here. It is a very good friend of mine, it is smoked for 30 seconds

over straw from oak, do you say that? Warm smoke. It has got a

lovely depth of flavour to it, so we're going to add that at the end.

So the meat is being minced, could you cut it with your hand? You could

do that, I love this vinegar with beetroots. I'm just moving this off.

So the seasoning is really important. So important, especially

when you make a salad. So mustard, a little bit of honey. And the

vinegar. The balance of flavours, isn't it? Salt, yeah. Here we go, I

would not say heavy, but we have to salt it sufficiently because the

meat is raw. Pepper. And olive oil would be too much, and it has no

connection to the landscape of the Nordic region, so we used rape seed

oil. Yes. So it is about regionality. Is rapeseed oil quite

healthy? Has it got nutrients in it? It is even better in composition

than olive oil for a human being. It doesn't have the reputation of olive

oil. And it really does taste great. One more thing, a beetroot and that

without herbs would be like a woman without eyes. He has got all the

sayings! I don't know what that means, but I am loving the passion.

Ready? Yeah, this board. Now, of course all of

today's studio recipes, including this one from Claus

are on the website. How are you doing? You are

brilliant, I do not know why you are nervous. This smells wonderful,

absolutely great. I can smell the horseradish, I can. I am not sold on

horseradish, I am not keen on it. You are going to love this. I am

thinking this is the dish that will turn me on do it. Are you happy with

that, Claus? Pretty good. Pretty good! This way of dressing plates is

very much the Nordic style, as it falls on the plate. I think there is

an art to that, it is quite beautiful. That is beautiful. I

don't think everybody can do that, can they? Some people let things

fall and it does not look right. A little bit of cream on there? How

many dots? What about seven? One, two, three, four, five, six, one in

the middle, seven. Some crumbs, a few more leaves on top. What about

the sea aster? That looks really nice, I must say, smashing. Remind

us what we have got. So we have got beetroot and apple tartare with

horseradish, sherry vinegar, raw chopped beef, some wild herbs, this

beautiful cream cheese dressing. Fantastic!

Great, look at that. If anything, I think it looks better than the one

we did in rehearsal. Thank you! OK, thank you. It is very lean. I love

beetroot, I love everything, but I am a bit scared of raw beef! Do not

be scared, it is super fresh. There is absolutely no problem with it.

That is the perfect mouthful. Is it salty enough? Beautiful, it looks

beatable and tastes beautiful, loads of different textures. I can really

taste the smoke. Right, let's head back

to Leatherhead to see what Jane has chosen to go with Claus's

beautiful beetroot. Claus's beef with beetroots tartare

is a sumptuous Scandinavian feast, worthy of a wine with serious wow

factor, like this Australian pinot noir. But with the heat of the also

added, I want a wine that takes juiciness to the max, so I have gone

to Italy with his spine and Brittany Finest Frappato. This is a grave

that is native to Sicily, it is fresh and fruity. -- grape. This is

properly inviting on the nose with raspberries and cranberries and

cherries too. It is the pomegranate crunch on the palate that is

tempering the heat of the mustard and the horseradish, but the cherry

goodness is fantastic for matching up to the beef and the beetroot.

Claus, here is to your beef with beetroots tartar and this frisky

little Frappato, cheers! I think that is the perfect match.

Is it good with the raw beef? It is great with everything, just great!

It is truly great. Now let's keep with the Nordic theme

and head off to Finland for more biker-made mayhem from

Si King and Dave Myers. They're on manoeuvres with the army

today and are making a traditional But first they're working

up their appetites Crank up the music, mate,

that's a cracking soundtrack. It's Sibelius,

Finland's musical genius. Hey, Kingy, you know

what day it is? Thursday, mate. That's right, and in Finland,

Thursday's pea-soup day. I've been told, you know,

that there's an army base up the road where

they make gallons of the stuff. I reckon we could take them on

in a battle of war and PEAS. Ha! But not before

we've all worked up an appetite. put through their paces,

aren't they? that Finnish concept of

indomitable courage but what's the deal

if you refuse to sign up? Dave, so now would be a good

time to get some. Perseverance, determination...

In a nutshell, guts. And being canny Finding an alternative way

through any difficulty. I'm not getting you out of there,

dude. It's only two metres.

Only two metres! That's six foot. Go on, dude, go on.

Clear the way. DAVE GRUNTS

THEY LAUGH That's another fine mess

you've got yourself into, Myers. Speaking of which, where is

the mess? I'm a bit peckish. Well, you're in luck. The army boys

are loading up their ammo for lunch. and, in Finland, on Thursdays,

they march on pea soup. All over Finland,

people are eating pea soup today. At home, at school, in the office...

It'd be rude not to join in. I'll tell you what, Dave,

we might not be any good on the assault course but we'll take

them on in the kitchen. This is the engine room, the

powerhouse of the soup. A ham hock. So we pop that into a couple

of litres of water For additional flavour,

we make a super bouquet garni. The mace is lovely.

It's the outside of a nutmeg. And that needs to simmer

for about an hour You get the dried peas - you do need

to salt them overnight, you salt them with bicarbonate of

soda. My mother used to say it

helped break the wind. And somebody else used to say it

makes the peas stay a green colour. My little chum will top me with

water... Bring them to a boil initially for

ten minutes. Now, you want a hard boil for ten

minutes, OK? Hard boil. Now, we put the peas, which have bee

partially cooked, in there. To that, I add me carrot and me onio

for about an hour. Aye, mate. They're nearly done. Big

chunks of ham going in. To that, we add a tablespoon of

mustard. You know what they say in the army,

Kingy? Flipping heck! It's a top secret

recipe, this, isn't it? Now, that soup...

That does look good. Man, that's bordering on, like,

mushy peas. Do you think this recipe's

bulletproof? We have it on every Thursday at

lunch or at dinner, Right. Amongst our soldiers, so

that's what we wait for. Boys, we're going to give you a run

for your money, you know! Maybe not quite as much as you've

got. that'll give us the edge in this

battle of the pea soups. It's served traditionally with a big

pancake for pudding. Should we get the batter done first?

Yes. We have flour. To that flour, we add one

teaspoon of baking powder, And then we make a well in the

middle And bring the flour into the egg

mixture. Now we just add some milk, about

600ml, Now, what we're going to do, we're

going to cover that with clingfilm I would cook this in a heated oven

about 180 degrees Celsius That, my friends, is a Finnish

pancake. Genius, dude - pea soup with

a splash of creme fraiche No wonder the army runs well

on the pea soup. I think that Thursday at home should

become pea soup day. I think it should. Now, the only

problem with that, though, mate, where are we going to get a tank

from? It does add something to the soup.

It does. It's thicker and the meat's been

worked down. Yeah. So on the taste, what do you think

of ours? I think the Finns and the Brits have

something in common with their pea soups.

Yeah. Cos this is excellent.

It is very good. Well, I think we're about even in

the war of nutrition. Yes, mate, which is great as we're

all about PEAS and love. There'll be more from Si

and Dave next week! Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Angela could be eating It's Veronica from Fife. Hi r what

is your question? Hi, I would like to know what to do with grovels

gravel's liver? I think it is best served with a sweet and sour sauce.

It is beautiful. Basically, any vinegar, cooked with

a little bit of sugar. Absolutely.

It gives a lovely balance. So, food, heaven or hell? It must be heaven.

Angela, have you a tweet? We have Charles Tilly, who asked: What is

the best way to get your duck breast crispy. We always struggle at home.

Season it, straight into a hot frying pan. Then let it rest. But a

hot frying pan straight away. What about prove salting? You can.

Like a bit of pork. It draws out the moisture but a hot frying pan.

Another one? Feargal asks, are you running the London Marathon. If so,

what does a chef eat the night before and the morning of the race?

Not this year, I have lots of pain, that I will not bore you with. But

the night before, I would have a dish of pasta. On the morning for

breakfast, toast and a double espresso! Easy! There we go, carbs

and caffeine! Back to the phone lines.

It is Oriella from London. Hello.

What is the best way to cook a kebab on the barbecue, my dad always dries

them out. I don't mind what kind of kebab.

Barbecue? If your dad is cooking a barbecue, for every man, he thinks

that the barbecue is his castle. But a nice low heat. Cook the kebabs on

a low heat and keep basting them as you go along. A low heat. If you see

flames, it is too hot. Oh, Aureliea, all dad's are rubbish

on the barbecue, they think that they are fantastic but they are not.

You are great, Aurelia, what dish would you like for Angela, heaven or

hell? Hell! Well, we were getting on really well then! David, from

Portsmouth. What is your question? I would like a recipe for bur narred.

It is a sustainable fish but a little bony. Pin bone it, make a

really good rich fish soup from the bones and then pan fry the fish.

Also it is great as fish and chips it is a beautiful fish.

Heaven or hell, sir? I'm really sorry, Angela, it is hell, please!

What have I done? Lots of fans want the kidney. Right, no change to the

menu today! Now it is time for the Omelette Challenge.

Right guy, you know the rules. A three-egg omelette.

Shall we get the clocks on the screens. Ready? Yes. Yes.

Three, two, one, go! Right, lots of butter. That is good. You know I

like butter. Bryn, two-handened? -- two-handed?

Bryn, you were on 22 seconds. Excellent.

I beat him! Clause is listening. He knows I wanted an expertly cooked...

I tell you, it is cooked! Right, what is on after Saturday Kitchen,

guys? Really? What? Now you know I like mine a little runny in the

middle. Maybe not that runny. But I do like the smell of the butter.

He's doing it the French way, he is going to flip it. Fantastic, Claus.

That is looking good. Yes! Right, let me have a little taste of that

one. Well, it is hot! That is really well

seasoned. Bryn, it really looks like an

omelette. I didn't season it, did I? Bryn! I

know it is not going on, there is no salt on it.

Bryn, you were here, 22. 24. 92 for you, sir. It doesn't go

in the bin. I don't know how this works.

Put it in the bin. There you go, mate.

Claus sn. How many seconds.

1. 8. 16. You are down here but you're on the

board! That's good! Yes, sir. Brilliant! Fantastic.

So will Angela get food heaven, slow cooked pork knuckle

Or food hell, sauteed kidneys in a three mustard sauce

Our chefs will make their choices whilst we get a recipe

He's at home on Saturdays now and today he's cooking something

he never cooked in all the ten years hosting this show, an omelette.

It's a timeless classic that can't fail to put you in a good mood.

The basis of an omelette Arnold Bennett is what we've got here,

smoked haddock - not that bright, yellow dyed stuff.

A much better flavour, much better smell,

This is a classic omelette that's been around for such a long time.

for a writer, a guy called Arnold Bennett.

It's actually been at The Savoy, on the menu at The Savoy, ever since.

The haddock gets poached in milk, a little bit of bay leaf

We just poach this gently for about five minutes.

It's actually quite funny, smoked haddock,

it's one of the only dishes that I actually watched my grandad cook.

My grandmother was a huge influence on me

when I was training to be a young chef.

Only when I was about five or six did I wander into the kitchen

Smoked haddock was the only thing that my grandad was allowed to cook

and he cooked it exactly the same way as this.

That was all he was allowed to do, mind!

You need to be careful not to leave the fish in too long

because once it's out, the residual heat will keep it cooking.

I'm using not one, not two but four whole eggs.

It doesn't need milk, just salt and pepper.

Just draw it to the centre of the pan.

Then we just allow it to set, just on the base.

Meanwhile, I can just flake up the smoked haddock like that.

It breaks up so easily when it's fresh like this.

The best thing about home cooking is it doesn't have to be perfect.

When I'm off duty the rustic look rules.

You can finish this off with the rest of the haddock

Really, the whole key to this dish is the sauce

and the poaching liquor that we've got here.

Knock together a simple, quick roux with butter

A quick tip, if you don't want lumpy roux,

Then all we do now is take the sauce, pour it over the top.

hit it with a generous sprinkling of cheese.

but any cheese will do as long as it's a good melter.

and my omelette Arnold Bennett is good to go.

There you have it - simple, quick and full of flavour.

Only an hour down the road from me on the Sussex and Hampshire coast,

Colin Hedley and Jesse Clay are producing some of the

and supported by conservation groups,

they're grazing their cattle on local marshes.

I think it's great when you know the journey your food makes

I've invited Jesse Clay along to my house to see what I'm going to do

with some of his excellent produce. Do you cook much at home?

Somebody tells me you're a better farmer than you are a cook.

Who told you that? I have my sources, you know.

It's not far away down the road. Definitely, no.

I'm going to make him a classic beef pie.

A dish that's guaranteed to brighten even the most miserable day.

I'm jazzing it up with a bit of mustard

and topping it off with a puff pastry lid.

It utilises this wonderful meat that you produce

but also a cut that people don't use normally, the skirt.

You either cook it very, very quickly,

or very slowly, with a cut of meat like this. Right.

If you cook it too in-between, it becomes tough

The French like it, they just take this and let it warm up.

They take their hooves off the animal and...

This is really the key to making stews and pies, is this next bit.

If you add too much it just thickens it up way, way too much.

Seal off the meat, get it really, really hot.

This is where you get the colour on the beef stew.

Whether you're doing a beef stew, a beef pie, it's this bit.

Often too many people cut the meat too small,

put too much in the pan and it ends up sweating.

That's where you've got to get the pan really, really hot

and you can see you have the colour on the piece of meat,

Then we can start to add other things.

You don't need much to accompany meat this good.

Just some good quality vino, beef stock...

Carrots, a sprig of thyme and seasoning.

Gently simmer it for a couple of hours.

And using all butter puff pastry is the only way you could possibly

If I was back in the restaurant I would get my chefs

so that's about as fancy as you are going to get it, Jesse.

Glaze with a couple of egg yolks, and be generous,

it will give the finished dish a beautiful sheen.

I think comfort food should look as good as it tastes.

It needs to go into a hot oven for half an hour.

Do you cook much of your own stuff at home? Oh, yeah, well...

Do you want to eat it out of the pot?

You've made the effort to come 15 miles and all that, you know.

Dig around for your chunks of your beef, as well.

That's lovely. It's pretty good that, isn't it?

Before you say it, it doesn't need horseradish.

It's amazing how it just falls apart.

It's all to do with the quality of the cook.

It's deeper and more mature, more rich.

Yeah. Do you know what I mean? It's not far off like that.

Well, cheers. Best of luck with everything. Thank you very much.

I suppose I better wash up now, hadn't I, really?

Yeah, right(!) Enjoy.

Right, it's time to find out whether Angela is facing

So, Angela, your food heaven would be this great cut of pork,

the knuckle which I would cook gently in water with peppercorns,

bay, onion and garlic then finish it

It's served with a whole spicy yoghurt basted cauliflower

Or you could be having food hell, kidneys which I'll saute in butter

then add to a sauce made with white wine, brandy, double cream,

It's served with wilted spinach and pilau rice.

and look worried! When in a Gerald consigns you to help, you know there

is something wrong! -- when an eight-year-old. What are you going

for? I am going heaven, because that has been my nightmare before,

cooking it for Michel. Claus? I think we have to give you some

credit for really opening up with the wine, so not torture, but maybe

a new heaven, I will go hell. We are going hell! That is a rubbish

reason! We are going to keep the cauliflower, because I know you love

the cauliflower, so we're going to roast that, just because it is you.

We are bending the rules! Could you get cracking on the cauliflower,

Bryn? I will start on the kidney. We need to motor on this, because we

have been chatting so much. I might not have time to eat it! Look at

that, there it is, the kidney! It is turning. Beautiful kidney, look at

that. I cannot do it! I have never seen it like that. The fat is

lovely. That is like the proper inside of an animal! The fat is

gorgeous, it is really nice and useful, we can render it down and

makes it -- make suet. Oh, I like suet. I can sense your fear already!

I know you are a brilliant chef, and he will make it really nice, but if

I do not like it, please do not be offended. You know what it is? You

hate mustard as well, don't you? I hate it! You could have tricked me

into eating this and I would have founded lovely, but all this that

you are doing now makes it worse. I have got a really vivid imagination,

and when something really looks like the animal it has come from, it's

just... You do not care, do you?! No-one cares! Show me the

cauliflower! We have taken the heart of the cauliflower out. Not a real

hard, is it? We have got yoghurt, garlic, curry powder, based it all

over, then in the oven for 45 minutes. You can eat the cauliflower

for sure! About 170 in the oven, nice and hot. Claus, you are putting

the spinach. Claus is cooking the spinach, wilting its down with a

little bit of garlic. You can eat these spinach. I love that. I am not

that fussed on rice either! You think it is boring?! No, it is

delicious. We need lots of colour on the kidney, I am going to make the

sauce in a pan, the same man. Chopped shallots. For people to

eating in, have you got a book out? That is right, what is the name of

it?! Nordic Home Cooking something. I have got a copy, it is fantastic,

the Nordic Kitchen! OK, so the kidneys are resting, very important

to rest. They release their juices, and the juices taste a little bit

strong. A bit of butter in there, we love the butter. And then we have

some brandy and some white wine. I like brandy. Would you like a shot

of it?! All of this, shallots, butter, cream, brandy, beautiful. Is

that all right, Michel? That is perfect. That smells amazing. Smells

good already, a little bit of cream to make the sauce. And now we add

three mustards, Dijon mustard. I am not that hot on mustard. We have got

onions, garlic, and the rice. Well done, could you get the plate,

Claus? , In the oven, ten minutes. We need to start plating up very

soon. Pass me the kidneys. Oh! That is perfect. They are still pink in

the middle. They should be pink in the middle, but I will cook them a

little bit more for you. Do not be worried! I have it in steak and

kidney pie, and because I did not know it was there. I can be tricked

into food. Yeah? Mmm! Mmm! You are selling it, it is working. Mmm! Just

boiling that is down a little bit, the kidneys are going to finish to

cook in the sauce. Spinach on? Yes, spinach and, thank you, Claus. How

are we doing with the cauliflower? Thank you, thank you. He is giving

me hell! Don't blame us, please! Cauliflower is having a Renaissance

at the moment, when you go into restaurants, all sorts of side

dishes. I think so, this is a great stage, you can do this as a

stand-alone main course. -- great dish. Stunning, I love cauliflower.

We didn't bend the rules slightly for you. By giving me a little bit

of heaven? We couldn't let you go with that! I do not think he would

have given me any cauliflower at all! A little bit fancy. Brilliant.

The liver is just... Liver! The kidneys are well done, medium to

well, so do not worry about them being too think. Or rural! Would you

like a spoon or a fork to eat it? This is a great French classic, one

that you would find in a bistro in Paris, for example. Loads of source,

it is yours, dive in, go! Mmm! Be brave! I will get the wine. Oh,

gosh. Oh, gosh! Oh! No! Jane has chosen a pinot noir from Waitrose,

7.9 nine. Come on, do you want a glass of wine to wash it down with?

Would that help?! The sauce is great. It is mustard. And kidney! It

is really good, and the wine is lovely. Do you know what? The sauce

is really nice. Really nice! The kidneys are... The texture of them

is interesting. I would have another mouthful of it. I am not going to

cook them at home. Well, that's all from us today

on Saturday Kitchen Live. Thanks to Claus Meyer,

Bryn Williams and Angela Griffin. Cheers to Jane Parkinson

for the wine choices! All the recipes from the show

are on our website. Simply go

to bbc.co.uk/saturdaykitchen. James Martin is on BBC Two tomorrow

with a new slice of Best Bites. I've enjoyed my morning,

I hope you have too. Have a wonderful weekend!

Bye for now. For three nights in a row,

on BBC Four, I'll be putting stuff

back together... This is rather beautiful,

it must be said.