02/06/2012 Saturday Kitchen

Good morning. It's the Jubilee weekend. Let's start with the

celebrations with 90-minutes of mouth-watering food fit for the

Queen. This is Saturday Kitchen Welcome to the show, cooking with

me in the studio are two of the country's finest chefs, is says

here. First, a man who has turned a small area of common parkland in

Cambridge, into a two-michelin star gastronomic hot spot, from

Midsummer House, it's Daniel Clifford. Next to him, one of the

greatest chefs ever produced in Scotland. Did you write that? From

his michelin starred restaurant in Edinburgh, it is one of the jewel's

in -- jewels in the cullinary scene, it's Tom Kitchin. I'm doing a

crispy hen's egg, asparagus puree, and burnt onion powder, which is

very special. Is that what it is, burnt onions? You really, really

burn the onion, pretty easy, you put them in the oven, dry them out,

and blend them. The sweetness comes out and it goes well with the

asparagus sauce. Seasonality on the menu for you or not? A seasonal

salad.En Anden ingredient we haven't used on the show. -- An

ingredient we haven't used on the show before? We are going to do

crispy lamb's tongue, we will brace them and make them nice and --

braise them and make them nice and crispy, and a sweetbread fritter.

You are trying to sell it! It tastes delicious. Two different

dishes to look forward to a fantastic line-up of foodie films

from the archives for you too. We have Rick Stein, and the legend, Mr

Keith Floyd. My special guest is more of a Sunday night person,

having starred in the massive BBC drama series, Monarch of the Glen,

and the equally popular, Wild at Heart, it is great to welcome her

to the world of Saturday morning TV, it is Dawn Steele. Great to have

you on the show. Nice to be here. Congratulations, you are doing the

theatre at the moment as well? was just saying I have two shows

today. I will have my breakfast here and do two shows in Windsor.

How do the dishes sound to you? Asparagus great, and burning onions

fine, my kind of cooking. The lamb's tongue, I'm sorry, Tom, I

will taste it though. You are a Glaswegian girl, you should eat

that. The tiny little lamb! tastes delicious as well. We have

food heaven and hell for you, it is up to the studio guests and the

audience to decide, food heaven, what will it be? I have chosen

lobster, not because it is the most expensive thing coming on a show.

But lobster, I love any sort of seafood. You're from the other side

of Scotland to Tom. I'm from Glasgow. You have the great seafood

there, the north coast. I was just telling Tom, I used to work in a

seafood restaurant called Reg ano, I used to serve oysters and

langosteins and lobster. I did go to Gleneagles and went to Andrew

Fairly's restaurant and had the best smoked lobster dish there. For

my food hell I have chosen marzipan. It is a bug bear, I can't, anything,

I like almond. Do you pick the icing from the outside of a cake?

wouldn't eat it, I can smell it from a mile off. I'm like is that

marzipan in that. Lobster or marzipan for Dawn, for food heaven

I will do a lobster spaghetti. Not smoked lobster, but the lobster is

cooked and mixed with sauce made from the shells of the lobster,

white wine, fish stock, thyme and tomatoes, served with spaghetti and

finished off with basil. Or food hell, of course, marzipan, I will

make my own marzipan, using ground almonds, sugar, egg whites, line a

puff pastry case with that. Top it with sliced apples in a hot oven,

served with a ball of vanilla ice- cream and creamy Carmel sauce.

a have the ice-cream! The new number on the show if you have a

question is on the screen now. You can put your questions to us

live later on. If I do get to speak to you, I will be asking you

whether Dawn will be getting food heaven or hell. Start thinking.

Cooking first is one of only 17 people in the whole country to hold

two michelin stars, Andrew Farily is one of the others. On the menu,

seasonality for you. Asparagus, Cambridge asparagus is brilliant.

You were going to say the best weren't you? He will all argue

about it. We are going to griddle some asparagus as a garnish, we

will make a veloute it a, and poach some eggs, the eggs will be wrapped

in potato. This is asparagus and asparagus but fun things with the

poached egg. I will prep the poached egg. I will prep the

asparagus straight away. A touch of vinegar in there and

salt? The reason I'm snapping them is to get rid of the wood bit.

are half way through the season? has been a strange year this year.

This is beautiful. After Scotland you have pretty good asparagus down

here. You will have to come down and taste it chef. I tried to grow

some in the garden, it has been OK this year, but some people have not

been producing that good a crop of asparagus? The whole season has

completely changed for everything this year. I put some tomatoes in

the greenhouse, they are flying at the moment. I'm not too keen on the

whies asparagus, I don't know why.S It is the same, but it is grown

under black bin liners? Maybe it is because it is white and it doesn't

look right! They use it in Europe and France, talking about the

tongue, I remember cooking that quite a lot in France as well. This

is for the puree. I will dice the onion down to get it sweated off.

You want me to chop the asparagus for the soup? Eggs in? One egg is

Tell us about Midsummer House. You have had it 15 years? 14 years

going into my 15th. It has been a rollercoaster, really. I have had

some of the best years of my life there. And we have been flooded

twice. This year it's been phenomenal. You are right on the

river there? I have put a new conservatory in, to take us up to

75 covers, we used to be 45. We had so many people to wanting to get in

at the weekends, now I can near cook for everybody. Once that is

sweated down, the idea of the soup is everything has to be cooked

really, really quickly, to maximise the flavour, and maximise the taste,

really. I'm going to quickly, this is hot already, this is a light,

brown chicken stock. That goes in. That needs to cook out for about

five minutes. We will bring that to the boil. This one is for the puree

you have got with it? Yes, all I have to do now is turn a bit of

asparagus down. I'm amazed at the poached egg, how easy it is. You

should see me trying to make a poached egg. I use boiling water,

with a touch of salt and vinegar, and swirl it round and crack it in.

It is a good way to keep it in eyes cold water to keep the shape.

the swirling bit. That makes it go nice and round. Good eggs is a big

secret. All I'm doing it taking off the

chewy bits and turn it down, that is the way they do it in France.

you do that at home? No, I don't do it at home. What is the line around

it? To make it look smart. It is one of the Chevy tricks we do.

said in rehearsal you mainly simplify it? I simplify everything,

this is simplified. You should have seen it ten years ago, it was

chaotic then. I have concentrated more on taste and flavour now. I

have gone with the days where I'm putting 15 things on the plate. Now

I just put a lot of asparagus on. It is the way people's tastes have

changed. When it comes to the two- star level, you say making things

simple, but it still has to be an element of complicated? Yeah, it

has. I think at the end of the day, I have come to a point, as you get

older you start realising your tastes change, the way you think

about food changes. Your knees are hurting? Yep! Lifestyle changes as

well. I'm cooking in Cambridge for people, they want to come and have

a fantastic experience, but they want to recognise and know what

they are eating. It is down to produce, if it is brilliant you

will do less to it. I have decided I don't like tasting menus, nah,

there is too much, it goes on forever. And there is just too many

different flavours, maybe that is a Glaswegian in me! Moving on.

have a tasting menu! I wouldn't have that if I came there. You have

really thrown me there. I will do you chicken and chips!

potatoess, you mentioned the great produce, what are these? They are

called Chippers' Choice. I use them because they are the best frying

potatoes, you get a crispy thing. That goes in the butter ray? The --

Puree? The soup is two minutes away. You want spinach for colour.

Potatoes are peeled. Drop them in boiled, salty water. The turned

asparagus, cooked for two minutes. Just to release the flavour and

griddle it. Just chargrill it? That's it. You can prepare these in

advance? Everything can be done. You mentioned the speed of the soup,

that is the common thing, it has to be done as fast as possible?

keep the colour and flavour. I put bernoise in it, because I think the

asparagus has lovely nutty flavour. I will lift the asparagus off.

For the egg, as I have just trimmed off the excess. Now James I'm just

going to run this through the slicer. If you have any questions

call this number. Calls are charged at your standard network rate. Put

your questions to us live later on. Spinach in there last minute.

the colour again. This is the Japanese turning slicer.

watching. All you go is you keep your thumb on there, and you get

this beautiful spaghetti. Dawn is buying that on the shopping

channel? I was looking at the mixer, and I heard the price of it.

This is what they do a moully, that kind of thing The moulis, yeah, for

me it is the fun of it. The whole dish is a child friendly, it is a

great way to get the kids to eat eggs. As you say, simple? Well! The

eggs you can put them in cold water. That is so brilliant, I'm so

impressed. It is like making an elasticband call.

That goes straight in the fryer. Asparagus looking beautiful.

definitely coming to your restaurant when I'm in Cambridge.

No tasting menu! The reason for the spinach is to keep the colour. Just

to give you a nice green colour. Love the tea towel today. That is

the powerway, asparagus is on, eggs are in. Good to see James running.

If we had to cook your dish, it is tonnes of stuff going on.

Lemon juice is the third seasoning in my eyes, with asparagus it

really does help enhance it. It needs to be last-minute thing, the

acid will start to kill the colour. Is the egg coming in? It is chef,

it is on its way. Puree is done. That's lovely.

Explain to us what this is? This is the burnt onion ash! It is easy it

make. Yeah. You really chargrill the onions without any oil, they

have to be black. Both sides. that roasted in the oven. No, on

the stove, heavily caramelised, and put them in the oven overnight, 60

at the grease, and blend it. It brings, it is funny, the idea comes

from a hot dog, when you have hot dogs you have burnt onions with it.

That is where most of my inspiration comes from now. A hot

dog stand! I love them! The egg is there. Nice bit of puree for the

egg to sit on. One of the really, really, heavily -- we have the

charred flavour there, onion powder everywhere. The egg sits on there

like that. Then at the restaurant normally, we would pour that in at

the table. But we will do it here. Look at that colour. Lovely, isn't

it. That has lemon juice in the end? Just to it out the nuttiness.

It is veloute it aof asparagus, with crispy hens egg, and gridled

asparagus with burnt onion. Burnt onion. So simple, really. The

art of that is the simplicity, I suppose. It look amazing. It is all

in the egg, isn't it. It is all in the ash. Dive into that. The idea

is to give it long enough so the potato is cooked. But it will also

keep the centre of the egg runny. Look at that, it is perfect. That

is a two-star egg. It is cooked by James, it should be three-star.

puree is on the bottom to hold the egg. That is amazing. We need some

wine to go with it. As well as being Jubilee weekend, it is Derby

Day today, we sent our expert to Epsom to choose the wine, what did

Tim Atkin choose to go with I have come to Epsom downs

racecourse for the Derby weekend, I would love to hang around and meet

the Queen, but I have to head into town to find some great winds for

the Saturday Kitchen Live Jubilee. Daniel, your dish is a real

asparagus fest, I'm looking for a dry, crisp white wine to match it.

You could choose something like this. From theburg Gandhi region of

France. Given the -- butter Gandhi region of France, given the

greenness of your dish I have gone from the Sauvignon Blanc. I have

chosen Castillo de Molina. It is from northern Chile, it looks like

the surface of the moon in the desert there. The reason they can

produce crisp wines like this one, in such a hot, arid place, is the

position of the Pacific, and the coastal breeze it brings. So you

have aromas of grapefruit, asparagus, and a hint of green bean.

On the palate, there is enough acidity to cut through the richness

of the egg, and the creamy asparagus puree. A savoury note

picking up on the burnt onion, a perfect foil for the spinach and

seasonal asparagus. Asparagus and Sauvignon Blanc is a perfect match.

What think of the wine to go with it? It is beautiful. Early for me

to be drinking. It goes very well. Just under �7, a bargain? The wine

is great, the soup and the egg is fantastic. So nice, for breakfast,

you know. You have lamb's tongue next!

Later on Tom will be cooking something a little unusual for us,

we have already heard it, lamb's tongue. With crispy sweetbread and

a seasonal salad. I hope you're ready. Let's meet another of Rick

Stein's food heros, he's in Bradford today with a man who makes

a rather special curry. Curry has become one of the

nation's favourite dishes and a must for this series, because it is

now as British as roast beef and Yorkshire pudding.

This is a statue to JB Priestly, a writer and native of Bradford, he's

having a resurgence at the moment, he wrote a book called An English

Journey, written in 1893, still very relevant today. I love this

piece on the base of the statue, it says, "Lost in its smoky valley,

among the Pennine hills, brisling with tall mill chimneys, with its

face of blackened stone. Bradford, is generally held to be an ugly

city, and so I suppose it is. But it is always seemed to me, to have

a kind of ugliness, that could not only be tolerated, but often

enjoyed. It was grim, but not mean." I really like that. I think

good old JB, a Yorkshire man, would approve of the Karachi restaurant.

It has been going since the 1960s. In the kitchen, it was good to say

fresh Pakistani drirbs cooked on the spot. I ordered lamb Rye, with

spinach. It was a main stay of the restaurant, Karia is named after

the the cooking pot Is there any English food you like? I can't

think of anything, because there is a religious martyr when you go for

English food. I do like fish and chips. The food here is

uncompromising, it doesn't tailor itself to western tastes. This is

wonderful, the sort of cooking I'm always looking for. There is

nothing sur perflous about it, it is simple and elegant. There is

nothing grand about it, like my cooking. There is a cooker with

eight pans on it, and a table for making chapatis. This guy has said

it is the same as when it was opened in 19673. He said -- I asked

what is special about the food, and he said it is right. That is such a

good thing to say. This is the recipe I got from the resraunt,

which we thought was named the Karachi Cafe, but it is just the

Karachi Restaurant in Bradford. I got this lamb Kar ai, everybody

loves there. He sent me the recipe. A lot of people are secretive about

recipes, but not him. He was happy to send it.

It is done slightly differently from the way us westerners do

curries, and very nice it is because of it. First of all, I'm

cooking this lamb into inch-and-a- half cubes. I'm using leg of lamb,

but you can also use shoulder. It gives you a tender cut, and leg

gives you a meatier cut. Pay your main, take your choice.

This is gee, essential for northern ind -- ghee, essentially clarified

butter, it tastes a bid rancid. Next tonnes of onions chopped up,

I'm using three big ones. I have never known a curry cooked this way,

it is exciting. You tip it all into a blender, top it off with a tin of

tomatoes, loads of garlic, 15 cloves, chopped ginger, roughly

chopped, water, lid on the glender, and -- blender, and blend for 30

seconds. I'm always relieved when that moment comes. It is a great

blender, but I have had the odd occasion when the top has come off,

and it has gone all over the ceiling.

You pour the puree into a casserole on the heat. I put the meat in. I

would have expected to brown the lamb with the spices, but it goes

in like this, with salt and cooked gently.

That lamb has been cook anything that puree for about half an hour.

I must say, there is no spice in there, but it is still, even though

there is no spice, smelling wonderfully like a curry. There is

only ginger and garlic, one or two other things. Now I'm going to add

some spice. First of all, some coriander, about a tablespoon of

each of these, ground cor yand, cumin, and now some chilli powder,

I will add extra chilli at the end. And some paprika, and finally some

tumeric. Stir all that in, now look at the

colour and the smell. I'm really looking forward to this. If you

look you can see that the ghee is starting to rise to the surface,

that is the sign, as the chef says, the lamb is cooked. You don't have

to taste it, you can skim it off, but there is no way I will.

The other interesting thing about the Karai, is the way the chilli is

added towards the end of the cooking, and liquidised with water

to make a lovely green puree. They use fresh spin ash leaves near the

end. In addition they use a puree of spinach, it is the mixture of

green and red that make the dish look so appetising. I like all the

green chilli mixture in, I like a hot curry. At the last minute I'm

adding coriander and a teaspoon of fresh garam masala to lift it. Now

the rice, I made a pill law rice, I put cinnamon and cardamon with it.

-- pilau rice, and I put cardamon and cinnamon with it. There is

something missing in some Indian cooking, try it this way next time

and see what you think. I definitely will do. Today I

thought I would do a masterclass on something I suspect a few of you

will have on your tables this weekend. You might need to cover it

with an umbrella. It is a classic Victoria Sponge Cake. This is not a

classic one, because the WI will be phoning in. I got banned in a xet

tiing, there was ten points in the competition that you had to abide

by, I abided by one of them and got disqualified. This is my version of

the Victoria Sponge Cake. I will make it with duck eggs, because I

like the colour of it. First of all, we take some butter, it is nine

ounces. Nine ounces of butter, it has to be butter as well. Normally

you beat up the eggs and the sugar, this is more like a bun mixture,

that is what you want to produce. Once you have it mixing away nicely.

Make sure the butter is at room temperature. A mistake a lot of

people make. You know where Tom is from, you might have to put it in

the microwave. Room temperature might be a bit hard up there. We

have a bit of vanilla essence up there. These are the duck eggs. The

idea is you take the duck eggs, we can break these in our bowl. They

make the sponge? They are going to make the sponge. The colour? What

you have to do is you use slightly less duck eggs, normally with this,

I would use six hens' eggs to this recipe, I have reduced it to four

duck eggs, they are one-and-a-half times the size. They are between

90-10 grams a piece, so hens eggs are 90. Slightly smaller. What I

would do, before you combine all these ingredients together. You

take a spat la and go around the edge there here, that is the key to

this, drop that down and add that again, what you do is you base --

basically add the eggs, slowly, one by one. The idea is not to add them

all at once because it will separate the mixture, we slowly at

them one by one. It is having all the equipment. It is a food mixer,

you have one of these? No, my kitchen is so small, I can barely

fit into it. You can do it by hand, that might take a long time, the

Jubilee weekend might be over by that time! All we do is take that

off like that. Just reduce that down. Then we can lift this off, we

add our flour. Ye olde recipes will tell you to sieve the flour, that

is because it used to have bugs in it. You don't need to do that any

more? Not any more. But the flour was finer. That is what I think, I

thought it was to just to get it finer. No. You quickly fold it in.

We have some lined tins and you top this mixture in the base of the

cake tins. That's it, if by using the duck eggs, you get, I think, it

changes the flavour, slightly. But what I do like about it is you get

the colour from it as well. You get really rich organic duck eggs, you

can get this really nice colour from it as well. In there, reduce

the oven temperature down for these. You are not cooking buns. Buns

would be about 180, these are about 160, you cook these for a good 25

minutes. In the centre of an oven as well.

Straight in there, allow them to cool. This is what you want to eat

today. That is the bit that you should be doing, this is the bit

that got banned. Victoria sponge should be with rasberries, I'm

doing strawberries. Jam, sugar, water, strawberries, lemon, all in.

I'm making an instant jam. Cook it for 20 minutes, you have an instant

jam. The flavour is a lot more intense I'm sure. A bit like your

soup it is cooked quickly it is not about the jam, it is about you.

I'm hoping my boyfriend is watching this. You are in this Noel Coward

play, I look him, because he was in the Italian Job? Which I admitted I

have never seen. He's written this play as well, so tell us about the

play Volcano? It is called skal volume caney, it has never --

Volcano, it has never been performed in his lifetime. It is

set in 1958 on a fictional volcanic island in the Caribbean. They say

it is fictional, but critics have said it could be an autobiograical

thing? I think that is why it wasn't performed, in his lifetime!

Because it does reveal quite a lot of secrets about his life, and Ian

Flemming. What do you think when you are playing it? I think so, the

more I read about it and play it. It centres on a character called

Idela Shelley, played by Jenny Seagrove, she lives out there

running banana plantations and lots of ex-pats live out there, it is

about their life and what they get up to out there. My husband is

having a bit of a fling with Idela, and I get wind of it and come

straight over from London to sort him out, only to find out he's

having a bit of a fling with quite a lot of people, not just one. It

is great, it is a brilliant character for me, I'm getting to

play a really posh, English upper- class woman. How do you find the

theatre then, we are so used to you on television? I love it, it is so

different from just even talking about food, even the way you eat is

Devon, compared to when you are doing television. You just can't

really compare them. We are doing this play until August, it is a

long run, so different disciplines as well, and different audiences

every week. I always get nervous, you know. That never goes. Which

you don't really get much on television. You came straight out

of acting school and university, straight into the massive part

which was Monarch of the Glen? was amazing, imagine getting that

part straight from drama school! I did that for six years. It is so

long ago, I forget now. It was six out of the seven series. You came

straight out of that hit show straight into another one? Then I

moved to London, I was like, I need to move to London, a big change.

Then I got the part in Save Souls, I had to move back to Glasgow, as

you do. And I did that for two years, playing a parapsychologist.

And then I have always kind of done a bit of theatre I like to do a bit

of theatre, a bit of tele, keep your hand in both, to prove you can

still do both. And Wild at Heart? Yeah, which is in Africa, back out

there again. The series is finished now. We are doing a Christmas

Special. They cancelled the show, and they have let us go and do a

Christmas Special, it is great we get to finish it, we get to be in

the sun for six weeks. We get Kennington Road, you get Africa.

know.S In where it all goes. The WI, if you are listening, please don't

phone in. I know it should be done with raspberry jam, but this is

strawberry jam, and it shouldn't have scream cream on it, but it is

the Jubilee. Why not. Just raspberry jam? It looks mighty good.

This is for me. Look at that. Mmmm. You just just dust it with a bit of

caster sugar. They have been dipped in the nice sugar.

Look at the crew, they are ready to pounce. Lamb's tongue, what are you

on? Would you like a piece? course. What size of piece are you

giving? Scottish portion. This will get me

ready for the two show. You are in Windsor tonight? I have two shows

today, Windsor until Saturday. Then we are going to Richmond, then Bath,

and then Cambridge. So I will be going to hopefully Danny's

restaurant. Hopefully I will come and see t I am a huge fan of Noel

Coward. Come on, where do I start. I'll just take a bit here. Pick it

up! Zurger! -- Burger. It is not a classic but it is delicious. If

there is a skill you would like me to demonstrate on the show, perhaps

you need much-needed help with a cooking technique, get in touch,

all the details on the website. We will be cooking for Dawn at the

end of the show, will it be food heaven or hell, heaven is lobster,

fish stock, onions, tomatoes and lobster shells, served with paing

Getty, and served with lobster claws and the meat.

Or food hell, marzipan with pastry case, topped with apple, and served

with a ball of vanilla icecream and warm caramel sauce. Some of the

viewers and the chefs get to make the decision. Time for more action

from Celebrity Masterchef, each contestant has to cook a recipe

evoking the memory of someone special. Mine would be my nan's

bacon sarnie, no fancy things,ic about bread, masses of butter, no

sauce. Welcome back, we want passion today.

One dish that evokes a memory of somebody special to you.

The greatest cooks in the world are able to share their emotions

through their food. One extraordinary dish, at the end of

this, one of you is going home. One hour and ten minutes.

What is yr dish and what inspired it? It is left-wing genie with

fresh tomato sauces and mussels. Why I'm doing this, in the 1860s,

my great father was the first grower in the valley to put it

under glass. My earliest memories are going into the glass houses

with the humid smell, he got me to pick a tomato and eat it. It is a

key thing in my family, nothing like it. Back in the 1860s, your

great grandfather put all his hopes in tomatoes and you are doing it

today! Absolutely. Does it do it justice? Anything you put the

tomatoes in, it is about the tomatoes, I'm very happy to be

cooking this. Today Kirsty is playing with fire,

pasta, difficult to get right, a tomato sauce, the balance perfect,

and really mussel, beautifully soft not chewy.

A lovely homely dish to celebrate a beautiful memory.

Danny, what are you going to cook for us? Pork tender lions, going to

be cooked in baking paper presented with spiced red cabbage and a

chestnut sauce. What do you get from wrapping the pork in paper?

seals all the flavours in and butter, it has a nice juice, you

open it out and you get a waft of the concealed juices and flavour,

it is like a Christmas cracker. inspired the dish? I remember as a

lad going to my granddad and staying for a roast, and when he

did that, he cooked red cabbage. The pork? A very old recipe from

the north Somerset area, where I'm living, I thought it was a link to

my surroundings. Would you granddad be impressed? Hopefully somewhere

he's looking down and egging me on, probably taking the mickey, I

should imagine. Yeah, I would like to think that. Lots of steak today.

I have to get on with it. I'm The base of Danny's dish is all

about his grandfather's cabbage, needs it find something to go with

it, perfectly, pork and apples. Wouldn't be Danny if it wasn't a

little bit difference and quirky, I like that about him, but how does

it look. You have had 20 minutes, 20 minutes

gone. What are you making Aggie? Jam,

doughnuts and custard. Inspired by? It is about my dad, he's no longer

with us. He was a blacksmith, manual worker, he never put on any

fat. He could eat whatever he liked. This is the sort of thing he

absolutely loved, he would be brushing all the sugar from his

life, it would be completely and utterly up his street. And my mum

is the best raspberry jam maker, and so I'm using her raspberry jam

recipe. If this is your mum's jam recipe, and you are cooking

doughnuts for something your bad would be fond of, what sort of

pressure are you under? I need to make sure the dog NUTs have risen

enough to be nice and -- doughnuts have risen enough to be nice and

fluffy. I don't suppose mum's jam recipe has ever gone wrong before?

It could be the first time. Is it enough to keep you in the

competition? Who knows, it is up to you to decide.

Aggie's dad had a sweet tooth, I understand that, doughnuts filled

with raspberry jam and custard, could be good enough? There is a

lot to go wrong, they could be too stodgey, and not enough jam, there

is a lot to go wrong. Smells good here Phil, what are you

making? I'm doing a fillet of neck lamb with sausage, with some

roasted vegtables and a Koussa. That is a bit north -- Cous cous.

That is a bit north African, why is it inspired? By my wife Kate, it is

our honeymoon. To both of your tastes? It brings back really good

thoughts. I have never seen you emotional? As long as we don't talk

about it I'm fine. We know your food is generous and robust, how

will we reflect that time of a restaurant somewhere in the way the

food is presented? With all the flavour it is not just about the

lamb, it is about the sausage and the cous cous, to combine it all

together, when you are eating the food your brain clicks into it,

that you could be in that place with the sunshineing and a glass of

beer. Good place to start. Wow, I have never seen Phil so

emotional, I like the sound of his dish. It reminds him of his time

with the person he loves the most in this world, his life on his

honeymoon. I hope he can get all that emotion on to a plate.

More from Celebrity Masterchef in 20 minutes. Still to come is Keith

Floyd in Italy, touring the region of Tuscany. After a spot of

sightseeing, he heads to the restaurant to cook a classic

Italian dish, osso bucco. Our two chefs, will cel-EGG-brate, by

pushing their cullinary kills to breaking point, they are smashing

their way into the challenge board. Will Dawn be facing food heaven or

food hell, lobster or marzipan, we will find out at the end of the

show. Cooking next is a chef whose skill

with some of Britain's less fast,able ingredients helped him

win a michelin star for his restaurant in Edinburgh, Tom

Kitchin. This is something we have never had on the show. Good morning

everyone. What is the name of the dish? It is crispy ox tong, no,

lamb's tongue, we have to braise it first, a sweetbread fritter and a

confit of leek and summer leg tables. You want to get them --

Summer vegtables. We want to cook them for two-and-a-half hours so

the meat is tender, it is delicious. This is on your lunch menu?

know you have to make lunch menus affordable. We try to do that at

the restaurant, you can't have a lobster and turbot on the lunch

menu, these are the kind of ingredients we use. I think people,

when they come to restaurants, they want something they can't cook at

home, or might not eat at home. Or might not be able to get hold of,

really. These are the little lamb's tongues, they are slowly cooked

these ones. You want to cook them nice and slow, and use up all the

vegtables in the fridge. You should be able it to get this town the

farmers' market, or pre-order it with a good butcher. They are bang

in season now, aren't they? Yes. You want me to peel them, which is

the best job of all, really! These cook for how long? About two-and-a-

half hours. You can do that a couple of days in advance. If you

want to. It leaves a lovely stock as well. In Scotland we don't waste

much. Dawn, you couldn't give us a wee hand could you! No! These

things you just peel. Why do you peel it? Because it is like

membrane outside. It is a bit tough, the outside. My eyes are watering.

I don't know if I'm promoting my restaurant or not here! I have got

the sweetbread, the gland next to the heart, it is a bit offally. I

love this kind of stuff, it is the forgotten food, people come to the

restaurant and you know, they taste it and nine times out of ten you do

love it. It is actually getting over the fear factor of eating it.

I remember working in France and they have a lot of this, I remember

they used to pan fry their's as well, at the last minute. Make a

tureen out of the tongue as well. We want to get these really crispy,

these ones are a lot more affordable, the veal sweetbreads

are a Chevy ingredients, I'm sure you love them, Daniel. I do. That

is eight-times the price of these. We don't use these on the lunch

menu. You are not appearing together, but you are doing this

ING this, this cube, what is that about in London? We're both part of

the cube, which will be a glass box on top of the Royal Festival Hall.

And different chefs, how many of us? Five of us. Five of us. Will be

looking at different intervals throughout the summer. It was a

chance to come down and showcase Scotland. Showcase what we do,

really. It was a great opportunity. I'm really looking forward to it.

What is it, a five-course meal, can people book there? You can book on-

line if you go to the Cube, it is in the Royal Festival Hall, and you

can come and taste the food that the chefs are cooking. It should be

amazing views of London, unbelievable. We did the opening

night on Thursday, it is just exceptional, the view is beautiful,

the set up is beautiful. It is going to be a lot of fun. I get the

best job, look at that. Membrane anyone! Some shall lots,

parsley and garlic in there, we have them lovely and crispy. Then a

bit of lamb stock. The The leek itself you want to roast in tin

foil. We are We are going to put that in tin foil and confit it in

the oven. It is a great way of cooking. All the flavour of the

leek, it won't escape anywhere. That is a whole leek, salt and

pepper. And a little bit of oil, I take it. That's right.

This is where it gets a bit more complicated, if you want to try. We

will stick the sweetbread with the lovely lamb sauce in there, into an

ice-cube container. Are you following me. Yes, kind of. This

goes in the oven for 25 minutes? This goes in the freezer. We freeze

those. What we want to do now is roll them in the breadcrumbs.

you flour, egg and breadcrumb them? They are like little fritters. When

you cut into it, they will ooze out. As well as all this and the Cube,

you have a new book coming out later on in this year? Late August,

and September, Kitchen Supper, with my aptly named name. You can

imagine when I said at school I was doing home economics with a name

like Kitchen. All home recipes. No lamb tongue in there. Is this dish

that you are going to cook at the Cube? No, this one is not on the

menu, but this is the kind of dish you would get on the lunch menu at

the restaurant. Saving it for the Good Food Show, you are with us on

stage? Can't wait for that. Good Food Show is this month in

Birmingham? Roll those in the flour first.

This is a great way, you know, if you do breadcrumbs at home, Dawn,

you put them in flour first, then egg wash. Normally people do pieces

of chicken, not sweat breads? are pushing the boundaries here.

This is a raw salad, rad dish, shallots, carrots and broad beans

as well? I love raw salad. Why are sweetbreads so expensive? There is

not a lot of them. And I don't know, really. I suppose that is it for me.

Why are they so expensive Tom. idea? Tom? That was a stitch-up!

These are frozen just now, I want some that are defrosted. You have

to plan ahead a little bit with this dish. Is it the gelatine in

the stock that keeps tem together. Because they are -- Them together?

Because they are frozen we pop them straight in the fryer. I have the

broad bean, you have the lamb's tongue. We have a minute yet. All

the recipes, including this one from Tom are on the website.

I will share my favourite bits from the show in the Best Bites tomorrow

morning on BBC Two. Quickly James, quickly. Look at

that, you see all that lovely juice, we will put that over the top. That

is real flavour that is. These capers, gherkins are normally

served with a lot of offal? It is one of the classic dishes that you

don't see on many menus, but people like me, I love that classic

cooking, it cuts through the richness of it. It is another one

you can make up in advance. It is lovely. Even with a platter of cold

meats it is beautiful. Exactly. Chopped eggs, gherkins, capers,

parsley and may I don't know in this case. -- may I don't know in

I'm on it chef. You are doing well. The veg is ready when you are.

Thank you. Crispy lamb's tongue. These fritters. We can put some of

the nice raw vegtables on top. Peeled broad beans, you don't like

them? Life is stoo short to double pod a broad bean! There we have our

confit leek, with sauceg rebech, tweetspraet fritter and lamb's

tongue and raw vegtables on -- sweetbread fritter and lamb's

tongue and raw vegtables on top. got there in the end. You better

like this, after I have just run around like a nutter. Don't let

Glasgow down here. Your first time? There is a fritter in it! The first

time ever, lamb's tongue, in front of three million people!

pressure. It is tender. It is really tender, and it is like,

people love it, once they taste it. I'm a biggam bassor of the

forgotten foods. It is actually really nice. That is the sauce, the

bit I made! Let's go to Epsom to see what Tim Atkin has picked to go

With your inventive take on leeks and lamb, we could serve a rich

white wine, but because of the vegtables the herbs and the

meatiness of the dish, we will go with a red instead.

Instead of a gren nash, I have chosen from the other side of the

Pyrenees in southern France. I have picked Domaine les Yeuses Syrah.

Some wines smell and taste of the place they come from, that is the

case here. They are full of wild thyme, lavender, it comes through

in the wine. On the nose it is aromatic and spicy, with notes of

aniseed, lovely succulent red and black fruits. On the palate, the

wine is rich enough to stand up to the lamb's tongues, with fritters

and ag rebeche, it goes nicely with the leeks, spices and wine, it

picks up on the pepper, the garlic and thyme. I love the combination

of flavours in your recipe, think I have found just the perfect wine to

match. I hope you agree.

What do you reckon? It has to stand up to the bold flavours. I think

he's done really well. Good work. Delicious. Very happy. The first

time you tried that. I will be ordering it wherever I go now.

to Celebrity Masterchef to find out how the contestants are getting on

with their memory-evoking recipes, Nick Pickard is next to stroll down

40 minutes you have had, just half an hour left, please.

What are you cooking? A traditional cottage pie and mash with liquor,

whether it comes out or not I don't know. What is your memory? A few

years ago I lost my dad, he was launcher than life, and he loved

his food, we never made it because we would go down the pie and mash

shop. Linda, what are you cooking for us?

I'm cooking a chicken merag o. My dad is Italian and Merango is

there, and Napoleon fought a battle there, he sent his chef to the

local farm, and came back with chicken and eggs, and he liked it

so much he named his horse after it. If dad was standing next to you

what would he say? He would be in there, and I would be saying, get

your hands out. He's lovely my old dad, he would love this meal.

have only 20 minutes left. Two minutes left. That's it, stop,

please. First up is Kirsty. In honour of

her great-grand dad, she has made left-wing genie with mussels and a

spicy -- linguni with spicy tomato sauce and mussels. I can honestly

say, I think your bowl of pasta is lovely. Well done. Inspired by his

granddad, Danny has made West Country pork tenderlions, stuffed

with breadcrumbs and herbs, with red cabbage and chestnut and garlic

sauce. The pork has just gone tooed far, but really good. Nick has

cooked a traditional pie with liquor cause and mash. That liquor

is beautiful, it is coating everything and carrying all the

flavours. That is as close an attempt add traditional pie and

mash that I have seen. Good lad. Linda has cooked one of her dad's

favourite dish, chicken Merango, with asparagus and topped with a

quail's egg. I really like the crispy bits of

your ros at this with the softness of the rosti, with the softness of

the chicken, the bottom of the rosti is a bit greasey, that is a

shame. Aggie has cooked her dad's favourite dessert, dog nuts with

raspberry jam and custard -- doughnuts with raspberry jam and

custard. That looks very appealing. I love the jam. Your mother's jam,

bursting with fruit, sharpness not too sweet. The custard is a

wonderful idea for the doughnut, the doughnuts themselves are a bit

heavy. You wouldn't want to hit anybody on the head with one.

up is Phil, in memory of his honeymoon in ceet with his wife,

Kate, he has cooked lamb on a bed of sausage with mixed vegtables and

cous cous. Beautifully cooked, bueftfully thought out, beautifully

seasoned and butt on the plate, but: -- and put on the plate, but I

never expected anything as light and dainty as a dish like that from

you, good on you. The standard of food is amazing in the room today.

Amazing. Tough competition and the decision of who goes and who stays

is just getting tougher. Thank you very much.

You and I agree that Phil, Nick and Kirsty should go through. I have

three other people with issues. Linda, Danny, Aggie.

If you don't mind I wouldn't mind putting my hand up for Danny today,

because of the creativity about the fine cooking. When he wants to

snatch your heart, he can snatch your heart. Really lovely red

cabbage, cooked in honour of his grandfather, which I thought was

great. Really good, now it is between Aggie and Linda.

Linda or Aggie? Six great contestants, we can't keep you all.

The one person that stood out, the food was evocative and about a

memory, perfectly executed. Nick, congratulations, absolutely

brilliant, you stay in the competition. Some people are

getting better and better, Phil your food was stunning, you are

also staying with us. Kirsty, a bowl of pasta, fresh tomatoes and

mussels. Fantastic. Absolutely fantastic. Kirsty you are staying

with us, well done. Danny, your pork was a bit fry, but

we loved the presentation, we loved the thought process, and that

chestnut sauce was fabulous. You are staying with us.

Linda and Aggie we have to judge you on the food you cooked today.

There were mistakes from both of you. Aggie, I'm sorry, you are

leaving us. Thank you. It is that time to answer some of

your foodie questions, and help decide what Dawn will be eating at

the end of the show. First on the line we have Elizabeth.

What's your question for us? would like to know how to cook lamb

shaanks. You better do that one? They have to be slowly cooked and

flake off the bone. Cook it with tomato sauce and flageolet beans,

and garlic and cumin. Tinned tomatoes and flageolet beans.

of flair. You can use a pressure cooker, 12 hours, slowly in the

oven? 12 hours, that would be fine, chef. Should have answered that one

myself, shouldn't I! Heaven or hell? Heaven please. Mission shell,

are you there? I'm here. Michell are you there? I have a lavender

plant, I was wondering how to use it in my cooking. For me, ice-cream.

Make a normal aing lays, a vanilla ice-cream, put lavender, a touch of

honey, and caramelised apricots, or a scoop. That is two michelin stars,

we just put a dollop, it is also great slow roasted with lamb. What

dish, heaven or hell? I would like to see both, but because she's a

fellow Scot, I will go for heaven. Are you there Jane? I can't seem to

find beef cheeks or ox cheeks, what would you do with them? Maranaide

them in red wine, covered, for 24- 48 hours, dry them off, pat them

dry, colour in flour, colour them off quickly, deglaze the pan with a

red wine, add your stock, add your garnish, carrots onions, celery,

cook them in a pressure cooker, I cook for two-and-a-half hours in a

pressure cooker, or you can really, really slowly braise them in the

oven. But the same as the lamb shanks, they need to be falling off

the bone. Nice mashed potato, it will be the best dish you will do.

Supermarkets are nice the way to get them, but farmers markets or

your butcher. Heaven or hell? The Essex vote has

to go to heaven. I have always liked Essex. Bridget through there?

I have got a salmon, I would like to know do I ask my supplier to pin

bone it, first of all, and I would like a really lovely sauce. A whole

fillet of salmon, definitely get him to pin bone it, once the bones

are removed, skin on, what would you do with a whole side of salmon?

You could find a tray that is big enough, put olive oil, lemon juice,

white wine herbs, clingfilm the tray and cook it slowly in the oven

until it is just cooked, nice and pink, take it out, cool it.

Traditionally you put the cuck come better scales all the way up the

top, serve it with lemon mayonnaise in the summer. Serve it with some

asparagus, a quinell of sorts! What dish would you like to see?

Definitely heaven. It is looking good for you! Are you there Shawny

from Scotland, you are up here Angus, what is your question. How

do you make a meringue with a chewy centre? 50 grams of castor sugar

per egg whites. Once they are really whisked well, what I would

do is use half icing sugar and half-casteor sugar, add the castor

sugar first, gradually as the egg whites are nice and firm. Add the

icing sugar and keep mixing it for about 30 seconds, here is the thing,

you add cornflour or a touch of white wine vinegar, or both. A

little teaspoon of cornflour, or couple of tablespoons of white wine

vinegar, when you pipe it on to a tray and bake it in the oven that

will give you a sticky centre, a nice low oven, without colour. That

cornflour or white wine vinegar or both. What dish do you want, heaven

or hell? Heaven Heaven. All the chefs battle it out for a three-egg

omelette. Pretty good times from the two guys, one in the blue zone,

you are a little way down Tom. Usual rules apply. Clocks on the

Well done chef! Don't be moody, just because you lost.

I did get properly beat. The best part of all of this is the

way the chefs stand back and go "get in there"! I need a straw with

that Tom! You have got to come back again. Daniel. I don't think I have

beaten it, if I have I will be very surprised. Please! You did it, what

was your time, 18.40. Four seconds off, 22.40. Slower. Both, pretty

useless, to be honest. Dawn's food heaven or hell, it is looking good

so far, Daniel and Tom will make their choices while you watch the

vintage performance from the irreplacable Keith Floyd. He's in

Tuscany, cooking local dishes, first a spot of sight seeing.

There is so much to see as you drive through Tuscany, with the

rolling silvery green hills, sloping vineyards, and ever few

kilometres, another ancient, hilltop town. Since it is Sunday, I

APPLAUSE Great fun indeed, but it was time

to move on. On these long drives, though, one has to stop

occasionally when nature calls. What better excuse to get some

fresh mountain air and have a light snack.

Hundreds of years ago when I was a kid, one of my favourite school

dinners always had white Haricot beans in them. Here in Tuscany they

are fond of those beans too. A substantial lunch or late breakfast,

especially when walking in the fresh air and having fun, is

coursely ground fried sasauges, thick pork sasauges, Fresh uncooked

tomato sauce goes in like that. Garlic. And that's just tomatoes

that have been blanched in boiling water, skinned and then crushed up.

Turn the gas up to maximum. Then add a few spoonfuls of cooked

white flageolet, just cooked in chicken stock or water, with a

little olive oil and salt. Let that bubble away for ten minutes, just

until it is hot. You could feed your friends, if you have any, or a

film crew, like I have got to put up with all day. They will eat all

of this in a minute. Just let that bubble, bull, bubble. -- bubble,

bubble. And although looks very similar to

the sort of thing you can buy in your local 9.00 shop at home, in a

tin, I can tell you the lovely pork sasauges and the ol little oil make

it taste very different from the lovely product we know so well. It

is like a Tuscan sunset. As one beautiful day ended. I

wondered what would be in store in the next. It was rain! Rain, rain,

and more rain. Rain on gar baldy, rain on us as we drove intocy

enthat. When you do get -- into down. When you get there it is

worth it. Little streets and arches. This is piazza Dell campo, normally

well crowded. The preparations for their festival and postmortems

never really stop. What a day, that weather is

unspeakable. I have had to change my plans completely. I was going to

cook something light and summary in the square, but it is raining so

hard I can't possibly do that, so I will do a bishop, much beloved by -

- a dish much beloved by Italians called osso bucco. It is the leg of

veal, sliced through, revealing the bone, stuffed with marrow, a bone

with a hole in it, that is what osso bucco means. The first thing

we have to do, chuck a bit of butter in here. Into a hot pan. And

then pop in the slices of veal, and brown them on both sides.

Meanwhile, while those are browning, the wonderful Italian tomatoes are

chopped quite coarsely, then as we have taken out the pips and skined

them, we have the lovely fruity and sweet flesh of the tomatos.

Back over here we will turn the meat over. It is all a bit noisy in

this kitchen, even though we have turned off as many extractors as we

can, there is a built of buzzing going on somewhere, don't worry

about that. Meat is nicely browned, top in the tomatoes, in go the

tomatoes. Stay there Dennis, I will be right back. White wine. Some of

the chef's veal stock, that I will pinch from his bubbling cauldron

there. Superb veal stock, and now, I wander back to the table, because

we let that simpler and dubl for about an hour-and-a-half, and then

we are -- bubble for about an hour- and-a-half, and then fishish it off

with special seasoning. Well, hand made is something of a

cliche, but this certainly does take the pasta, or the biscuit, as

it were. This sort of skill though and

dedication is typical of the Italian attitude to food, every

little matters, it is truly an art form.

It tastes like heaven. That's wonderful, have a look at

this Dennis, superb, the meat is cooked, the wonderful marrow in the

middle of the bone, the final ingredient is grated garlic,

greated lemon peel and parsley, spriankled over the whole lot.

Sprinkled over the whole lot. There we have it. Osso bucco. Right it is

that time to find out food heaven or food hell, unless you can eat

more. It could be food heaven, it could be lobster, which is a lot of

people's food heaven, a lot of the callers. With lobster spaghetti, or

alternatively it could be over here in a pile of this. It is a massive

piece of marzipan. A lovely marzipan and apple tart. It look

delicious. We know what our callers wanted, 5-0. They all wanted

lobster. She tasted tongue, I think the tart. There you go.

The tart. Not that it made any difference, this is what you are

going to have any way. First of all, I have my spaghetti cooking in the

pan over here. It wants ten minutes. That is cooking. Next I will give

the two-star Michelen chef the the two-star Michelen chef the

lobster to do. Keep him away from the quinell! We will make our sauce

to go with the lobster. Meanwhile, Tom there, if he can pass me the

tomorrow nat toes, you deseed them -- tomato, you deseed and dice them.

You have the onion and garlic. We will actually make a sauce using

the shells. Next time you have lobster, keep the shells. It is

like you would do with a fish stock. What we will do is make, not like a

bisque, which is like the French would class this as a bisque, which

is basically onion, garlic in the pan, they would put fennel and all

manner of different things in. We have some carrots here.

Keep distance from the frying onions, not the face! They go all

in together, and then we need some tomato puree, that is the key to

this. A little bit of tomato puree. Keep the trimmings? Yeah. The

tomato puree goes in to keep colour tho-to-all of this. Tomato pieces,

they are the inside. It is going well so far. Nice, it look lovely.

A little bit of white wine. The shells go in there as well.

We heat that up, we have this fish stock.

We pop that in as well. What do you is you create a sauce

out of all of this. There is loads of flavour in the shells. Assuming

you guys use all the shells. Yeah. And the lobster green part is very

interesting, as it cooks it will help the cause go lovely and red.

You must use lobster all the time. You can make a fantastic oil out of

all of these? Or a butter. Out of the shells. How do you do that?

James you are the king of butter, you should know that one. That's

why I'm asking. You roast the bones off so they are dry and cover them

in butter and cook them really slowly in the oven, and you get a

beautiful lobster butter. There you go, tomorrow morning! Lobster

butter. What we do is take the entire lot,

place it in a blender, including the shells. The whole lot gets put

in like that. The spaghetti is still cooking away. You can see

over here, Tom can explain the tomato bit. We cut the tomatos into

quarters, remove the inside, like any good chef we keep the inside

and put that in the sauce. (noisy blender in the background) We will

put that in the pasta. Carry on Tom, I can hear you!

the new host of Saturday Kitchen, I'm a little bit lost now. Come

back James! (noisy blender again) Do you ever do that when you throw

it against the wall to see if the spaghetti is cooked. Can you cut me

some bass kill guys, thank you very much. The idea is we blend this.

Try not to get it all over the wall, which I have done. We take a

receive, and you can pass that through. -- sieve, and pass that

through. Want me to pass that chef? We will get the pasta ready, we

grab a little bit of shallot. That's my thing, I always order

pasta, I have not been very adventurous today, it is my food

heaven. If I could live off one type of food, it would be Italian,

for the rest of my life. Mine would be butter! A little bit of butter

in here. What we will do is add some of this, what have we got in

here. Some of this meat as well. Drain off the pasta, we will cook

this in the remainder of the sauce as well.

This is your sauce out of this. Which is delicious. Little bit of

that in there as well. This would be lovely as it is.

Then we can pop the pasta in. We can continue to cook this in the

sauce. You always add the pasta to the as you. Yes. I know you are a

big fan of spaghetti Bolognese when you were growing up, that big pile

of spaghetti and dollop it on top, you always cook it in, that way you

get a bit of everything. You have saved me a little bit, thank you

very much chef. We grab a little bit of butter, of course.

Basil now chef? A little bit. Lovely. We will colour that off.

And then flick that over. Then in here, this is where you

almost finish off the pasta in the sauce. So it is about nine minutes

in there, and the remaining minute or two you can actually finish it

off and cook it in here. It does look good doesn't it.

Normally you would use the pasta water to loosen it, we have the

sauce that I have used. Seasoning, salt, black pepper. Is there a

world shortage of basil anywhere, or is there any more. I'm getting

ready for the sprig on top! starts to absorb the sauce.

In your own time, Daniel! I suppose that is the idea of adding the

pasta after so it absorbs it. don't need it yet! Only joking! And

then, normally, this, of course, would feed ...In Glasgow that is a

portion. I was thinking that was just mine! I will put it all on one

dish then. Look at that. Wow. smells lovely. Then we will put the

lobster claw on there. Daniel and these Michelen star boys are here.

Do you like that. Little drizzle of olive oil, �60

there! There you have it. I don't know if there is a simple way to

eat spaghetti. Why did I choose the messiest dish to eat. Most

unladylike. To go with this, as a Jubilee special treat, Tim has

chosen one of Britain's best sparkling wines, a Nyetimber

classic Cuvee, 2007, I urge you to try this, it is from Waitrose,

priced at �22.99. Champagne is great, but we make some amazing

sparkling wines. I feel like you are eating it with

me, thank you very much for voting for this.

You have to dive into it, because she has two shows.

That is Volcano, Windsor tonight, and then on to Cambridge. Then we

are on to Cambridge. As always, I get the bottle.