02/09/2017 Saturday Kitchen

We're back live with 90 minutes of spectacular

I'm Matt Tebbutt and this is Saturday Kitchen Live.

Joining me today, a talented trio - Gennaro Contaldo, Tom

How long have I known you, Gennaro? Oh, you were like that! Lovely to

see you Gennaro, are you bringing madness to the show? Not madness but

happy food. What are you making? I am making whole sea bream cooked

with cherry tomatoes. Orata all'acqua. Everybody look. It

is so simple, so good! All right! I'm worried about your heart! We

look forward to that. Tom, how can you top that? I can't

top it at all. Where's my bagpipes! Can you play? No! I'm doing a brunch

dish, which is seasonal, different. I am doing grouse.

Battered with breadcrumb, pan fried, on toast with egg and watercress.

Good! Lovely stuff. You are all about what's in season? Yes, I want

to showcase, that this is accessible and affordable.

Alex lent. Olly Smith. Look at you. In your lovely jacket. Suspect he

smart? Hello! It is very nice. I love your elegance. What about the

wines? In addition to my elegance, I'm bringing beer to the show.

Is this a first? We have had beer on the show before but this dish is

perfect with a cool beer. Fantastic.

And we've got some fantastic films from some of the BBC's biggest

food stars: Rick Stein, Keith Floyd, Mary Berry

Our special guest today is a British actor who's brought an array

of larger than life characters to our screens staring in a range

of films from Lock Stock to League of Extra Ordinary Gentlemen.

But for his latest venture he's stepped behind the camera!

CHEERING AND APPLAUSE OK. So, you know the Italian, don't

you? I do know the Italian. For many years, probably as long as you have!

Yes, he is the reserved type! I saw him recently in a festival.

They chucked him out! You are into your food? I am. I love my food.

Do you have much time to cook at home? At home, it is great being an

actor, you are away six days a week, or completely unemployed. So there

are times when I know I have time to cook. So it is like, what am I going

to cook tonight? So, I cook. That's what I do. I love it.

You have brought your mum along today? Yes, Mum is here.

Is she a big fan of the show? To be honest, she is a big fan of Gennaro.

My family watch it and my six yearly twins have just started cooking. So

that is exciting. So, you are here to face food heaven and hell, what

is your idea of heaven? If you cook a lot it changes. But at the moment

I'm really into cauliflower, beetroot, and my wife's sister has

gone vegan. Duck. I love. You can do it in so many different ways. My

first great memory of food was my mum taking us to have Peking duck.

So that is a favourite. So, what about hell? Anything that

wobbles! Anything in as pick jelly. Even as a kid, the pork pie. I can't

stand it. The other thing is lobster. It is not that I don't like

it but I don't get the fuss. This weekend I was with my friends, great

mates, we took crayfish out of a river, and cooked it, the plethora

of it, cooked it, broke the claw, stuck it with spaghetti, and it was

free, and it was amazing. Lobster is like ?130, there is a big

round of applause, I just don't get it. When there is free crayfish in

the river, why eat lobster?! At the end of the show I'll

be cooking your food heaven or food hell -

so what's your food heaven? For your food heaven I am going

to make you a delicious duck dish! I'll pan fry skinless

duck breasts in butter. I'll make a salad with cauliflower

and Moroccan spices and serve along with the duck and crispy duck

scratchings made from the skin and drizzle with

a beetroot dressing. I'm going to make you a lobster

jelly, as you're not First, I'll make a delicious lobster

stock, turning it into a rich consomme before finally setting it

as a jelly. Once set I'll top with poached

lobster and dress with chervil. But you'll have to wait

until the end of the show to find Straight out of the '70s. Something

that Fanny Craddock would have cooked in a ball gown.

And don't forget you at home will decide Jason's fate!

The vote is open right now for you to choose today's heaven

or hell dish that we'll cook for Jason at the end of the show.

Just head to the Saturday Kitchen website before 11am this morning!

But we still want you to call us if you have a food or drink

question today just dial: 0330 123 1410.

You can also get in touch through social media

using the hashtag 'Saturday Kitchen'.

Right, on with the cooking; Gennaro, what are we doing?

Ready, when you are. So, orata all'acqua. This manies

crazy water. The combination is the wine, the water, the garlic, the

chilli, the tomato and the basil inside and thennow cover everything

and you are crazy! First, the spaghetti is straight in.

Shall I pick the cherry tomatoes? Yes, cut them in half.

Is there a region that this comes from in Italy? Well, this comes from

my region. But also many other parts of Italy

as well. They are making this because it is

so easy, so quick. You can do it with quite a lot of different fish.

Mackerel would be nice, sea bass would be nice, monkfish.

So this is sea bream but it is not strict.

Any kind of a fish. Trout is fantastic.

OK. You have been travel over Italy

recently? Yes, with Jamie all over Italy. There is a new programme

coming out in the next year. You are going to watch it, it is really

nice, about Nona. OK. Grand mothers? Yes.

And what about grandmothers? Is it just Gennaro visiting grandmothers?

No! But there are so many grandmothers that have fantastic

recipes. They are afraid that one day they will disappear. So we made

a show to make sure that we get it and transfer it to other beautiful

people and show the world. Here, I have one-and-a-half cloves

of garlic, a half a chilli. You are involved in the restaurants?

Every single day, I love it. You still love it? Of course I do.

You are no spring chicken, Gennaro? Are you sure? I can still Britain

issing! I don't stay there all day long inside the restaurants, I

usually am in Jamie's Italian for half a day. Or perhaps before lunch.

So it is easy. But also I have so many young chefs that want to learn

my way of cooking. I'm there to give it lots of love and passion. Believe

it or not, Jamie also is spending a lot of time in the kitchen. People

ask him if he cooks. Of course he cooks! Also he has six kids, it is

nice to get out of the house! Six kids? Six we know of a! So, garlic

and chilli, olives, capers, the bream, the fish. This is too much

tomato but let's put it in. Don't, leave those, wash your hands!

You are always telling me to wash my hands! Will we find this recipe in

your book? Yes, this is in my book, Passion. My father used to make this

particular dish. It works well. This is too much! It works well.

OK. One second. I will tell you all about it.

One second you cover it. Gennaro, how long do you cook the

spaghetti for? Al dente. You know what it means? There is a

tiny ridge in the middle? Because, because, you cook spaghetti, it says

cook for eight minute but cook for six. All Italian don't like it like

that too much. It is too much to the bite. But you chew it longer and you

taste it better and digest it better.

Does that apply to the British pallet, if you served it Italian

style, they would like it? They love it.

Now, this is going to go crazy. Wine, water, and the fish inside it

- what is this man doing?! He is crazy! Any particular wine? Always

white wine. Never use red wine. The colour does not work.

It is also too strong sometimes. A nice dry white wine will work

perfectly right. So, something you would drink.

Yes, not cooking wine. There is no such thing as a cooking

wine. It is true if you use a bad wine in cooking, the flavour has a

negative impact. What do you think of seasoned wine?

Seasoned wine? It issen sent in boxes with a little bit of salt and

pepper in... Is it legal! Gennaro, when you cook the spaghetti, do you

taste it, or put it to a timer. Or pull one out? I know roughly when it

is ready. I pick it up. I don't taste it, I just feel.

Everyone pulls a piece out, you drop it on the kitchen surface and try to

eat it. That's what we do! The best one I saw, it was this man,

actually... Did he throw it against the wall? He was picking up the

spaghetti and he went like this. He squeezed it.

I said why squeeze it? He said to see if the white line is inside.

If you'd like to ask any of us a question then give us a ring

Calls are charged at your standard network rate.

Going back to the recipe, this is in your re-released book, Passion. Why

re-release it? Because that book is a part of my life. It is the story,

it is me from when I was a little boy. When I came to England.

And all of these fantastic recipes that I got from my mother, father,

from my friends. From all of the regions and I put them all together.

Me and Jamie, we go to Italy to revive the fantastic recipes and

bring them alive. I don't want them lost.

We need to update it again. They need to be reinvented, like me.

I reinvent myself everyday! So we have this fantastic book. We love

it. Every single recipe works so well.

Lots of people on social media are commenting on our tans. We have had

a lovely summer holiday. I have had a lovely holiday.

Where did you go? To the Amalfi coast. That is home? Yes. But it was

so hot. The temperature reached 40, 42. I never remember anything like

that. But it is nice as you see your sister, everybody who is there. It

is really amazing. You have a lot of family there? I do

indeed. Right, shall we eat this? Yes. It is

so simple, everybody should cook this one. You put put it in a pot.

You go away and come back, have a glass of wine it is ready! No

messing around! No, here we go. The fish is ready.

Oh, my. I had to look. Oh... Let's appreciate it on the

plate! Now, here is the plate with a little bit of salad on the side.

The spaghetti here in the water? Any water? No, there is plenty here.

. Do me a favour, where is the basil? I will use this as well.

Chop it all up. Taste it for seasoning.

Just a little bit of salt. Come on! Look! This is lovely.

It is called Ammando oil. Always from Italy! I know this doesn't take

long but it is taking a long time now!

My gosh, I hope the camera can see this. Delicious. Do you always make

this much noise? Yes, I do. That could be off-putting. It is so

simple. Remind us what it is called. It is sea bream cooked in acqua

pazza a crazy water. After all that you need to sit down.

My goodness. Has Gennaro cooked for you before? Yes, on my wedding day I

took my wife, my new wife, my current wife. That was amazing. That

phrase always goes down well, my current wife, it always goes down

well. Tuck in. Don't forget the spaghetti, you can have two dishes

for the price of one. Do you know what lovely? The water and oil has

emulsified. It is not oily. It is not oily. We put very good oil in

there. It makes you think of the Amalfi Coast, or Sicily. You might

find the spaghetti is a little bit al dente. Easy to eat on live TV.

Which wine are we having? I'm picking out a tremendous wine from

the Co-op, from Sicily, Anita Grillo, it is nice and zesty, has a

beautiful lemon flavour, full of Sicilian sunshine but also has a

rich texture to pick up on the pasta and flesh of the zing in the wine

which works brilliantly with cherry tomatoes, olives and the brighter

flavours. If you are a fan of Italian whites like pinot gris Geo,

Grillo is one to try. It delivers so much for the price. That is the

grape variety? It is the grape variety. Are used to go into the

fortified wine but these guys are near Sambuca and it is a fortified

wine that they also make. It is beautiful and fresh. That is like a

marriage made in heaven. I like that! You went to Sicily recently. I

was cooking in the Sicily and I was blown away by the culture of Sicily,

but the Fisk stomach fish, it was like going to the opera at the

market, the people who had been their fourth generation after

generation and the noise and smells, it was amazing. The wine and the

vineyards as well, so many of them had so much to discover, this is

from Sicily and it's a unique flavour. I've got to go. You will

take me. It's a date! Amazing, Gennaro, as always. Remind us what

you are cooking later. I'm doing grouse with black pudding for

brunch. That looks beautiful on the plate. That is gorgeous but what you

have made looks fantastic. If you want to ask any of us a question if

you can get a word in edgeways, you can call zero 33 zero 123 14 ten.

That's zero 33 zero 123 14 ten. Please call by 11am, or you can

tweet questions using the hashtag #saturdaykitchen and use the website

to vote for heaven and hell. Time now to join Rick Stein

on his long weekend in Bordeaux and of course he's sampling

all the food he can Bordeaux is an extremely pleasant

place to wander about in search of something good to eat. There's a

gentle calmness about the place. Fashions may change over the years

but people will be behaving in exactly the same way they are today,

having a glass with friends before supper. I do think the French do

windows terribly well. I mean, look at those windows of there. I'm

staying in a hotel this weekend but I just love to take over that flat

on the second floor there. I would literally just spend all weekend

just looking out of the window at what's going on in this square, and

just nipping out for the odd dish or two. Look at that. That is obviously

a tuna but this interests me, it is like a bass out of a nightmare, you

wake up and think it is after me, it is a type of bass. I think it means

thin but there is nothing thin about this fish, it must be about 40

kilos. That is what I've got to have tonight, I love bass anywhere but

I'm told this taste is absolutely legendary.

I must say I like the look of this restaurant. It is not mucked about

with, it looks like it has been here for 20, 30, 40, 50 years. It's one

of the things I really like about France, because in a lot of cases,

maybe because in the UK restaurants are such a new and emerging thing,

all of the restaurants are a bit smart. This one is clearly smart,

the prices are smart, the winds are smart but it doesn't have to look

smart, you know? It is more to my taste, I must say. I think the look

and feel of a restaurant is nearly as important as the cooking, and the

smell here that I like wafting into the restaurant is that of hot butter

and garlic to give a real sense of expectation, in other words an

appetite. The famous French food writer wrote very seductively about

the joys of smells and tastes, he said: I'm tempted to believe that

the smell and taste are in fact but a single sense whose laboratory is

the mouth and whose chimney is the nose. It would have to be a

Frenchman to put it quite like that. This is the first time I've eaten

this. There is something very special about a thick fillet to have

fish because it rip Dummett retains its moisture, and I have to say this

is delicious, particularly the skin. A lot of people don't like fish skin

but when it is cooked like this and it is crisp. That was a new fish

sensation for me, it really was. I would come here again easily, or

maybe I should settle for steak and chips at this restaurant. Every time

I go there is a queue. It must be the most successful steak and chips

restaurant in Europe. Maybe tomorrow.

Saturday morning, just had breakfast, the usual, fresh bread,

coffee, fabulous butter, lovely jam, affect. And with two hours before

lunch, the best time to explore the market. The market is in the centre

of Bordeaux, the market of the capuchin fries, and the coffee is

named after their brown habits. Funny how things adapted in life.

This is the biggest market in Bordeaux and I have to say it is

very pleasing on the eye. In French markets, it's not just the place for

the daily shop, it is a good place to eat really fresh produce. Before

I came away somebody said what makes a perfect weekend the perfect

weekend, and I thought this, everyone sitting down, eating lovely

seafood and drinking some lovely fresh white wine. That's it for

starters. Could I have sept from me. Merci. The smell of them frying, it

is floral and fragrant, no wonder they are the best mushrooms. Pardon,

sorry about that! It is a real might me doing TV sometimes because people

are just going about their normal life and you sort of interrupt them.

She just gave me a great shelf, she was like, get out of my way. But the

smell is so good, the winemaking, the vintage is in, and the grapes

have been picked at the mushroom season is just starting, you

couldn't imagine a more perfect time of the year to be in Bordeaux. I

can't resist actually eating them. The smell of the garlic and parsley

sprinkled on them, fabulous. I've just noticed I'm standing in the

Alle Margaux and the intersection is with the Alle Sain-Emillion, a great

way to say, meet me here and we will eat.

Thanks Rick and we'll have another long weekend

If you were watching BBC Breakfast earlier,

you would have seen presenters Naga and Jon asking viewers to send us

in mushroom recipe ideas for me to cook live on the show!

Thank you to everyone. We have picked Rebecca Collins from

Pontypridd for a creamy mushroom soup recipe with crispy garlic

bread. So, here we go. We haven't practised this, so what could go

wrong? What I'm going to use is traditional, shallots, garlic,

celery, and a potato going in to thicken it and I will great it down

so it cooks quickly because we haven't got much time. We have some

dried porcini which have been soaked, chopped up and it will

produce massive flavour -- grate it down. Some other mushrooms going in

the base, with Portobello, giving it a nice boost, and finish with

sauteed mushrooms, a bit of truffle Parmesan and red onion and some

crispy bread. Did you find that all down the market? I am still

sweating, you know, because I couldn't really find the one I

wanted. You know me, I've got connections. To be honest, it's very

straightforward, once you have the mushrooms everything else is very

basic. A lot of this will be kicking around at home. I will try not to

throw that on the floor. Jason, congratulations, on your debut as a

director, it came out yesterday. It is out on iTunes. Eat Locals,

Saturday night, cook this soup and watch Eat Locals, perfect. Tell us

about it, it is a vampire kind of comedy horror. It is a traditional

English mix of two genres, which is horror and comedy comedy has been

done a million times before, but this is my little try at it and I'm

really happy with it. It is a great cast, Jones, Dexter Fletcher,

Mackenzie Crook. All of the Brits, basically the reason they let me do

it, because they said if you can cast it out of your phone we will

give you the money, because we had no money. That is quite good.

Charlie Cox, who did Daredevil in the States, he just said where and

when, and Tony Corrente, so I was very lucky. I don't know if I get to

rub that lamp many times. It is great after 30 years of making films

to have that many people in your phone. Was a terrifying stepping out

of your acting arena into direction? I have never been the sort of actor

who sits in his trailer, I always like to sit by the camera, even here

today, I'm looking at the Crane and thinking that is a nice bit of kit,

I've always been the person technically interested in that sort

of stuff. For the last 50 years I've been thinking it is time to grab the

reins and got hold of the means of production and get on with it. Have

any of your acting friends seen it? Most of my acting friends lie

blatantly unsay it is brilliant, I love it, you are a natural, you are

an hotel. Must have seen it, Dexter Fletcher is yet to see it but now

it's on iTunes they will all watch it, that's the plan. So you enjoyed

it? I loved every minute of it. The great thing about it was that nobody

got any money but Gennaro and Jamie Oliver, bless them, because I had no

money to feed anyone, so Jamie sent all of his trucks, all of his sort

of wedding trucks he wasn't using and we used Gennaro's graduates from

15, so every day we had no money, everyone was freezing but they were

having lobster pakora, you know? We used the graduates to come and cook

for us, so we had six guest chefs, and at least they were fed well.

That's fantastic. So, let's recap the recipe. This is

the base, a rot going on. There is potato, mushrooms, porcini

mushrooms, celery, shallots, garlic and thyme. I will cover it with

water. Blitz it with a splash of cream and do the garnish.

So that is the stock and will become the soup? There is so much flavour

in there, you don't need to add stock. If you wanted to, you could

stick in a chicken or a veg stock but you don't really need it.

The dried mushrooms, act as a stock? Totally. Would you use the mushroom

liquor? I have read books that says not to, as it is gritty? No, it is

good. It improves the flavour. If Gennaro says it is good, then you

can use it. Well, I collected the mushrooms. I

duping the potato for you to grate it, what else! I remember, Gennaro,

when you looked up into the tree and it was like "oh, my God, look at the

tuition fee! " It was pulled from the tree it was supposed to be

chicken of the tree. He pulled it out of the tree, sliced it up and

cooked it and we ate in the forest. Very romantic! I know, the two of us

holding hands. You flew in from Bulgaria? I am

doing a show called Jamestown for Sky.

It is great. Sophie Rendell, she is lovely.

Everyone in it is beautiful, apart from me! There was a scene where you

are having a kidney stone take taken out? It is grew some. Everyone looks

good in it apart from me! So, we have the mushrooms here in this

pan... Jason, what is it about vampires? To be honest, when I

decided to do this, it has taken ten years to get it on the screen. Ten

years ago, vampire flicks were cool and trendy. Like Lock, Stock and Two

Smoking Barrels. After that, a plethora of gangster flicks, the

same with vampire films. I think that they have gone out of fashion

but my film will bring it all back. You have been filming in China? Yes,

I have. It's a novel called V. They were

looking for an English actor to play it. It is about a cartographer, and

they found me. Everyone was like, why was I doing it. It took eight

years to make. But it became the highest growing Russian film of all

time. So I am well known in the Urals.

Your mum said you were as big as James Bond over there? Well, massive

in the Urals! I was on your instar gram last night. There is a lot of

pictures of Gennaro popping up? There is. I'm blessed. I love to

cook. But I have Gennaro, and DJ barbecues, Jamie Oliver and loads of

the graduates who are doing so well. I've been involved with 15 for

years. Yes, from the beginning. Gennaro and Jamie would take the

graduates to teach them about herbs and wine and Italian cooking. There

were these monotone guys, a lot of them have been in prison, a lot of

them have had very hard live, very quiet and monotone, and then you go

like that and give them a herb and they are like "wild basil" they

immediately light up. And it is amazing to see these kids turning

into great cooks. You should have seen the crew with

their faces lighting up when we said we would cook lobster! I bet I they

did! So, the crouton are coming along nicely, the mushrooms, there.

It is time to blitz the soup. In an ideal world you would let it cook

for 20 minute but let's get on with it now.

So, back to 15, what do you do? How do you help? When I did Lock, Stock

and Two Smoking Barrels, a lot of the kicks associated with the

gangster stuff. So Jamie would take me along with him to Italy and we

would, I loved it obviously, I was learning as much as they were! It is

a nice little holiday! Fantastic. There is a place there where I got

married. It is part of my history and where Jamie takes the 15

graduates. So I would go along and they were like "I know you. I've

seen you on the telly", so I would go along for the freeride, really,

it was amazing. So, the soup is being blitzed up.

The mushrooms with a little bit of tarragon, parsley. Let's get this as

smooth as you like. We could pass it but it takes too long, I would do it

through a sieve at home. Let's get Rebecca on. Rebecca, how do you

think we are getting on here? We are winging it a little bit this

morning. It looks good so far.

I will try this. Is this the sort of thing you were

hoping for? Definitely. I wish I could taste it.

We will translate it for you and let you know what it tastes like. I'm

impressed with the quiet blender. When I talk, my Mrs Puts the blender

on. Oh... But that is amazing. OK. Let's see where we are at.

We are good. This is a very thick soup. Very rustic, as they would

say. A bit of that. A few mushrooms. I like this recipe,

Rebecca. We usually have it in the winter

when it is really cold. . I have your red onion in there as

well. Some of the mushrooms.

This is a really hearty one-pot dish.

That could feed four! I tell you what, you finish off that side.

Add a little parmesan. Nicely grated so it melts in.

Put some on. We all love some parmesan. A little bit of truffle,

in fact, I might not use this, as I can't get it working.

Right, here we go. Jason, taste away! Thank you everyone who sent in

recipe ideas. How is it? Mmm! It's a big plate of

food. I tell you what, it could do with

some salt! It could do with some salt! Let's not lie! That's not your

fault, Rebecca. Another 20 minutes in the cooking

process. And that will be lovely. Re-Rebecca, are you happy with that

one? Perfect. A little longer in the cooking too.

So what will I be making for Jason at the end of the show?

Food heaven ? duck with a cauliflower salad

and beetroot dressing I'll pan fry skinless duck breasts in butter.

I'll make a salad with cauliflower and Moroccan spices and serve along

with the duck and crispy duck scratchings made from

the skin and drizzle with a beetroot dressing.

First, I'll make a delicious lobster stock,

turning it into a rich consomme before finally setting

Once set I'll top with poached lobster and dress with chervil.

And don't forget Jason's fate is down to you at home!

You've still got around 25 minutes left to vote for either

heaven or hell just go to the Saturday Kitchen website now.

We'll find out the result at the end of the show!

Now it's time to catch up with the master that is Keith Floyd.

He's messing about on the river in the Perigord region of France

and makes a local salad using goose giblets!

I'm cooking for you, a dish typical of the region it uses, come in

close, Clive. It is pre-prepared goose Gibb let's. You can buy them

anywhere in England and around the Perigord.

Into the the hot walnut oil you put the Gibb lets and add a few

croutons, already slightly fried. You warm them through and add a few

fresh walnuts. It is nice that this is a walnut-producing region. They

have that fresh taste, not three months after Christmas taste that

many of ours have! And then the salad. It is spitting and burning my

little knees! We will not worry about that too much at the moment.

Finally, a little wine vinegar into that. Let it bubble. You can smell

the lovely vinegar mixing with the walnut oil. Tip it off the top of

there like that. Grab a fork, stir it around a little bit and have a

little mouthful! It is quite delicious and very simple.

Here comes another one. I thought we had got away from them.

Look, bloody menace, they are! # A lazy river in an open bowl

# Come and break the spell # Crazy, lazy, river

# Mon dieu! The river Dordogne, gives the Perigord a leafy

atmosphere. It is beloved by the British. This

was the front line of the Hundred Years War. But they were so busy

building castles, they didn't have much time for anything else. Here in

Bergerac, it is Saturday morning. The most busy market morning of the

week. Too busy to stop, even for death! I have never been here before

but the first thing to do is go into a good bar. Find somebody who is

chatting, and ask him who runs the best restaurant in the region and

then go there and make friends with the owner.

This is Jaques, when is a super guy. Then get him to take you around the

market. And this is the essence of the place.

And when he stops chatting to the women, because he is one of those

fellows, we are going to spend a great morning here. You may think

once you have seen a French market, once, you have seen them all. But

you would not be more wrong. It is here, where the produce is

sold from the people from around the regions that you find the regional

special alities. It is where people meet each other and discuss what

they are having for lunch it is also where to pick up tips, like what to

do with duck's feet? We would throw them away but not here in the Pe

are, igord, they put them in soups and after wards grill them with a

little bit of butter. For the most ex-questions outly prepared parking

metre, this gets the Floyd award. This is pure pig fat? Just pig fat?

OK. Here is another remarkable thing,

peculiar to the region. It is a chicken blood pancake. When they

kill the chicken, they let the chicken blood run on to the plate.

When it coagulates, they can make a pancake out of it, it is now cooked

and cold. What else to do with it? Well, chop this up into pieces, add

parsley, and then toss this with pork fat into the potatoes and you

have a fabulous meal that has not cost much money. A poor country that

uses everything! The marketplace is not just for

buying lunch, it's for a quick check on what has been happening last

week, checking out any deals that can be done, for seeing and of

course for being seen. The chief of policeman is in disguise so I think

we are a safe, he's the guy with the sunglasses on his head. He is a sort

of Godfather in this town and he knows everybody and you couldn't

have a better guy. Where are they now?

Keith and his giblets, looking forward to next week already.

Still to come on today's show: Nigella Lawson shows us her recipe

for a vegan chocolate cake made with pistachio

and dried rose petals - and she says it her best

And it's almost omelette challenge time!

So, today's puns are in honour of our guest

Let's hope there's no bad blood between Gennaro and Tom,

and they get their teeth stuck into the competition to make

They still have to be properly cooked, so don't bite my head off

And will Jason get his food heaven, duck breast with a cauliflower

salad, and a beetroot dressing or food hell, lobster jelly?

There's still a chance for you to vote on the website and we'll find

We are going to do a brunch dish but with grouse, grouse season, game

season just now and I think it is fun, something people could do at

home on a Saturday or a Sunday. You want people to eat more game. I do.

We are full of it in this country. I almost said riddled with it but

that's not the right word. Not many people see it as affordable or

accessible and you think differently. I do and I'm a big fan

of game and we use it in the restaurant a lot but I'm tired of

people saying it is not acceptable and too expensive. It is really

accessible, especially at this time of year in the grouse season and we

are going into the partridge and pheasant season and it is super

tasty. It is absolutely delicious. The price fluctuates quite a lot.

This grouse, how much would this cost? A young grouse at this time of

year, you would pay between ?5 and ?6 for a bird and you get two

breasts and two portions. It is no more expensive than a scholar, for

example? Exactly. And it's just the flavour, the flavour is in there.

People have childhood memories... Of grouse? Being put off by game, like

fish with bones in it and that type of thing. It is also the hanging

thing, if it is not handled correctly it can be full of shot and

very strong and too gamy. Like anything if it is done properly it

can be a real joy. How long would you hang the birds, pheasant or the

partridge or anything? How long would you hang it forth, week or

two? You could do if you want to do that personally but I don't hang it

at all. Not at all? No I don't hang it, straight, gutted. When I first

came to England, you know, pheasant, you had to hang it for nearly two

weeks. For what? Where I come from, two weeks, I'm put in prison. What

about the shot? People are concerned about the shot when you get it. You

have to be aware it is a wild bird and has to be shot in order to eat

it. So just be really aware of that, you know? It's a bit like eating

shellfish. Be aware of it and take it out? There is no damage with the

fact that it is lead shot? Not that I'm aware of. Do you shoot

shellfish, Tom? Not often but there is a risk. So this recipe is in your

new book. Yeah, I just launched a book called Meat And Game to show

how accessible game is. Da Ros and beautiful recipes in there which I

was looking at last night and this is sandwiched between the grouse

sausage roll and another recipe that was rolled in, what was it? That is

maybe one of the more adventurous ones. Grouse, pheasant, lots of

different recipes that people can do at home, that's what I'm trying to

get across. So you are making the mayonnaise, lovely. And if you could

put some in the machine and blitz it with the watercress, please, so it

goes lovely and green. Watercress goes so well with game in general. I

have got this pan really hot. OK. And I'm going to pan fry the breasts

so they go crispy and we will do some nice toast. Right, you want

some of this for garnish? If you could keep some for the garnish. And

you don't want the stalks, right? No. Tom, is venison game or is it

just birds? Venison is classed as game as well and venison is

delicious and really healthy. It is super lean. And fuller flavour. And

as a chef, is the same, you say, I got this haunch of venison, what do

I do? Sometimes viewers ask these questions and that's what I'm trying

to achieve with the book, to show how to use different things. Have

you found game is getting more popular, less popular or staying the

same in the restaurant? It is getting more popular, people are

coming to the restaurant because they know that we serve game and

they want to eat something different, something that is really

in season and full of flavour. Don't forget if you'd like to try Tom's or

any other studio recipes visit the website

www.bbc.co.uk/saturdaykitchen. Now, look at that, we have got a lovely

golden colour on this. It is very quick. Yes, really fast. We have

some black pudding as well, black pudding and fried egg. I love black

pudding. I just love a black pudding. You can cook them in many

different ways. And now the toast. You've had your restaurant for 11

years now? Has it flown by? Yes, we were just a young couple, my wife

and I opened the restaurant in 11 years ago. Still loving it? More

than ever. 11 years ago we had just two chefs, a second-hand stove and

20 bottles of wine on the list and off we went. It has just grown

naturally, organically in a way, and I'm really proud of that. We just

finished the Edinburgh Festival so it is a really busy time of year for

us. The fried egg. Do you like that? I love the festival. Running around

ragged? Like a madman, I don't see much of the festival. There is the

old mayonnaise. Lovely. Look at that, that is just the mayonnaise

command in the blender with the watercress shoots, spread it on the

toast. Try and get the toast nice and warm, it is so nice when it all

comes together. And then I will put the black pudding on and a bit of

salt on top of here. This is a lovely gutsy brunch dish. It is

proper cooking. And it's very filling. With the black pudding. You

won't have to eat until the evening with this, it's going to sort you

out. This will feed two. Definitely, I've only put one breast on there.

Do you want me to cut this out? Let's be like chefs. It's going

against everything I believe in! LAUGHTER

This man knows how to cook an egg. There we go! It is not that easy,

though. I know a very good chefs who cannot cook an egg. Michel Roux, one

of his tests he makes them do is cook scrambled eggs and it's not

easy. Lovely egg on top of there. We can get a little bit of salt and

cracked black pepper. Look at that. Are you charging back up to the

restaurant later tonight? Straight back on the train and I will be in

the restaurant on service tonight. Lucky boy. Right then. Let's move

that over there. Remind us what it is called. Brunch will never be the

same again, grass rolled in bread comes, pan-fried, watercress, fried

egg and black pudding. -- breadcrumbs. Jason Cummings ready

for a bit of grouse. Are you a fan of game? Yes, I do eat it. Venison

is in the supermarkets, that's why I asked about it. It is a creeper,

when you get one thing in... People say I can't find it, but go to your

butcher, say excuse me, I want to cook with grouse, go to be farmer's

market, or online. Any butcher loves it, if you go into the butcher and

ask them things they love it. Am I doing this? Dive in! I'm going to

have a bit of black pudding there. The grouse. Gennaro, do you want to

dive in. Was Jason has finished, he is finishing them all! I think he's

enjoying this show. I used to drive my friends mad, wheeze to go to

Greece and I could never afford the proper breakfast and I would go,

just let me a bit. And they would go, Jason! On the your mate's

breakfast? You know what, with grouse you can serve a wine, pinot

noir is great, but the dish is a celebration of Scotland and I've

chosen Harviestoun Schiehallion, which is a craft beer, an

award-winning pilsener, phenomenal quality. I think the quality of beer

these days is right up there. It is something I think partners

beautifully with the dish but it's brunch. It is 11 o'clock in the

morning of some people like me want to drink wine but you might want

something a little more refreshing. I will leave the bottle their

Justine Keay should -- just in case. 50% of their malts come within three

miles of the brewery. It is called Schiehallion because it's a mountain

in Scotland and the brewer Stuart climbed it and it was a crisp

flavour that reminded him of being up in the freshness of a mountain.

Feel free to leave some! There is only one plate! That is amazing,

absolutely incredible. You have finished them all! I think you'll

find I have left a little. What you think about the beer? I think that

is like a revelation, I think it is perfect. Perfect, who wants to drink

wine at 11 o'clock? Apart from me! But if you have a beer like that it

sets up the weekend perfectly. Beer, that dish. It is almost like an IPA,

isn't it? It has a richness and with the bread and the big flavours.

Especially with the game, it goes ever so well. For me, I cannot eat

it pizza without having a beer on top, not wine. In Naples in a lot of

pizzerias they serve it with beer. Nice one, Ollie. Time for a tasty

recipe from Mary Berry who has gone fishing today in Botany Bay in Kent

and cooks up a delicious seafood linguine. Take it away, Mary. Today

I'm in Botany Bay, Kent, to meet a local naturalist Doctor Alastair

Bruce, to see that he can help me catch some of the local delicacies.

This is a marvellous stretch of coastline. What would one expect to

find. Would catch prawns, there are plenty of winkles and occasional

wild oysters and the rocks beside us are often full of lobster and crab.

So it is a serious smorgasbord of shellfish. When did you last find

your lobster here? I get about a dozen or so every year and a few

years ago a certain gentleman showed me the right holes to put my hand in

and get the lobsters out so it is a closely guarded secret, I'm afraid.

With Alistair keeping his lobster spots close to his chest I'm

interested in catching some prawns. Mind your step, there is a few holes

and dimples. I'm being really careful. Good. OK. OK. I'm the king

of the castle. I'm definitely after prawns. There is a good chance. Wish

me luck. Good luck. They will be right underneath you with a bit of

luck. Prawns can be found all around the British coast, they live in

areas where they have rock and we'd cover. If you want to catch them,

try low tide during the summer months. I'm being very... And then

I'll catch them going with the current. There we go. There's not a

lot of sport in there. Well, you've got some edible seaweed. OK, I think

I was a bit quick. Nice and gently. I've got one! I promise you I've got

one! Fantastic. It is a whopper. There you go. No, it's mine! That is

a sheer beauty and it's all mine. With my meagre catch and Alistair's

slightly better whole, we should have enough for a fisherman's

supper. I'm going to do the cooking because you are the fishermen, I

didn't know what I was doing really. You say always cook it in sea water

if you can. Yeah, there you go. Look at this. Straight in. They have gone

from translucent two pale pink. In a minute, our fisherman's tea will be

ready. Absolutely and it is all free. The most exciting thing of all

is doing it on the beach, sitting around, and we will have such an

appetite when it comes. It's a pity we didn't catch twice as many

prawns. Nothing could be fresher, could it? Lovely colour, isn't it?

It is so exciting. Mind you, I think I can see the one I caught, it's

that very big one there. It was pretty big, wasn't it? It was, I

will give you that. And a little bit of lemon, so here goes. All the

best. Cheers. That is really nice. You know, I'm sure it's better to

cook them in the salt water, it's beautiful, it doesn't need any

mayonnaise or anything. Very nice. This, to me, is wonderful. It's a

treasure from the sea. The beauty of fresh seafood is it doesn't take a

moment to cook. This linguine is a luxurious dinner party dish for six

that takes no time to prepare. It's absolutely delicious

and rather different. So, to start with I've taken three

shallots and I've slowly cooked those and they are

just nice and soft. Cook it as the packet says.

It's usually about ten minutes. Add to the shallots one finely

chopped red chilli and two Now, I've got some

beautiful fresh clams here, If any of these are

open you're not to put them in their because

they're not fresh. Tip those in and the shock

of the heat will start them to open. Then I'm going to add 250ml of wine,

give or take a bit. I should say a bit of wine,

you can't have a bit of wine. My husband's always

telling me that, a Give that a bit of a stir,

then in the lemon goes. Those are cooking

nicely but to make sure they all open they need

to be in the steam. This should only take

about three minutes. Once the clams are all open

add the cooked pasta. It's on a very, very low

heat and I'm going to quickly get on with cooking the rest

of the shellfish, that will take To make it even more

luxurious, I'm also Keep moving them about and you'll

know when the prawns are done You can see the squid

is changing colour. And for something special add six

cups sliced in half to make And for something special add six

scallops sliced in half to make So, there it is, doesn't

that look beautiful? What I've forgotten

to do is my tomatoes. Season and fry the tomato

for a couple of minutes, before adding

to the pasta with a generous handful of chopped parsley,

and mix altogether. Everybody will feel that you've

spoiled them rotten. The heaven and hell

vote is now closed. We'll reveal what you've chosen

at the end of the show. Right, let's get some

calls from our viewers! Rachael is with us from Cumbria.

What is your question? It is Love Lamb Week this week. I love lamb.

. I would like a recipe for lamb. Tom, a recipe for lamb? I love to

cook lamb. A shoulder of lamb. Stud it, get it in the oven and leave it

there for hours until it flakes off the bone.

The shoulder is all the rage. The number of legs sold has gone down.

It is the time thing. We are all busy on a Sunday. Stick it in the

oven and enjoy it when you can. Stud it with garlic... What about

the wine? Get a red wine, a Corbier from France it is delicious.

Happy with that, I Rachael? Yeah. Jason, you have a tweet for us?

Simon has said is there anything to do with braising steak? I I did a

recipe on the show with braising steak, with onions and butter. Make

a piece of anchovy, parsley, garlic and chilli and red wine vinegar and

olive oil. So you stir that through at the end it goes massively green

and gives a kick. Make sure it flakes. It must be cooked, otherwise

it is chewy. Another tweet? Chris Hawkins: Any

tips for jazzing up the Sunday roast tomorrow.

Jazz it up... What about the beer can chicken. Caribbean spices,

marinade the chicken, stick it on the beer can on the barbecue and

catch the youses. You are partial to it? You can do it

in the oven but a big glass of the beer first.

Is that necessary? Yes, it is! The beer evaporates into the chicken it

is amazing. Miles from Cornwall is with us, what is your question? I'm

an ex-fisherman. I have eaten all sorts of fish but grey mullet is

bland and earthy, so I give them away. What is the best thing to do

with them? I love a grey mullet, the off-shore ones.

What would you do with that, Gennaro? Grey mullet is incredible.

Everyone goes for red but the grey mullet is a great fish. I would go

fishing for that only as it is full of flavour. If you like pasta, so

you slice the mullet and cut in small chunks. Sweat it with garlic,

chilli, get to the mulleth, salt it, a splash of wine, a little pasta.

Boil the penne, salt it together. It sounds like the dish you did.

Are you happy with that? Yes. Good. Good. Thank you for that.

Time now for one of our foodie films!

Although we usually associate eating lamb at Easter,

but right now in fact is the best time to eat it!

So we sent Saturday Kitchen chef Rosie Birkett to

It's Love Lamb Week this week. I'm in the heart of the Wiltshire

countryside to meet sheep farmer, Richard Taylor. Hi, Richard. Nice to

meet you. Great to meet you.

Richard, how long have you been farming lamb? Five years ago ago, I

started with a handful of lamb, year on year, they have been growing. I

have about 100. Why is now a good time for us to be

eating lamb? September marks, sadly, the end of the summer but the lambs

have been out on grass all summer, eating the lush pastures and about

now, the first are ready for market. It is healthy as well? It is, it is

high in protein, full of vitamins. So a good, healthy option.

How do you manage this? It is a slightly different approach, you

don't own the land that the lambs are Griggs on? That's right. I move

the sheep to different sites and they provide a grass management

service. So they keep the fields tidy and in return I get to produce

quality lamb from the grass. You are a lamb connoisseur, what is

your favourite way to cook the lamb? I like I like it simple. We can go

and try some if you like? Yeah, let's go.

I have a lamb leg steak. It is done with a simple marinade. Marinading

there for 20-odd minutes or as long as you have got. It has

Worcestershire sauce, rapeseed oil, balsamic vinegar, salt and pepper

and a little rosemary. People over 55 are eating more lamb

than the younger generation, why is that? People have the idea it is a

Sunday roast sort of thing. But mid-week meals, it is just as easy.

You can have this with pita bread, salad, veg, or whatever you want,

really. That's exceptional. It has such a

sweetness to it but a herbaceousness that you expect from lamb. So there

you go, guys, lamb should in the be confined to the ovens on a Sunday

afternoon, you can cook it in this no-fuss way, every day of the week!

you can cook it in this no-fuss way, every day of the week!

Tom and Gennaro you're both pretty quick at this,

Gennaro, are you getting slow in your old age?

You both know the rules - You must use three eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

Come on, Gennaro. Go Tom! Oh, look, look at The Young Pretender! He's

still got it! That is cooked! Look at you. Very good.

Gennaro, I'm impressed. With a cube of butter in it. It is a

very Italian thing! I think... I would say that is cooked.

Tom's actually looks like an omelette.

There are rules in this country, one is that you don't beat Gennaro at

the Omelette Challenge. A little perverse! I think that they

are both quite nice. That someone a little bit runny, Gennaro. Gennaro,

do you think you have beaten your record? Of course I did! You did!

19.806789 oh, let's put that here. 19 seconds!

Well done, Gennaro. Very impressed with you!

So will Jason get his food heaven, or food hell, duck breast

with a cauliflower salad, and a beetroot dressing or food

We'll find out after Nigella Lawson shows us her recipe for her

A while ago I compiled my chocolate cake Hall Of Fame but it never

stopped me making new ones. The latest addition to this list is up

there at the pinnacle! Don't faint but it's vegan! I came up with it

with a vegan friend of mine but I've been making it nonstop ever since.

My dark and Sumption chocolate cake is not only seductive to make but it

may just be one of the best chocolate cakes you have ever eaten!

-- Sumptious. I start by making the icing. 06 mls

of cold water into a saucepan. Then add 57 grams of coconut butter,

different from coconut oil but you could use marriage. 50 grams of soft

brown sugar gives a subtle suggestion of caramel that I adore.

To get the slightly bitter edge I want, I add 1.5 table spoons of

cocoa, plus a teaspoon-and-a-half of instant espresso powder.

I bring all the ingredients to the boil... And then turn off the heat

before quickly adding finally chopped chocolate. It must be good

and dark. I give the pan a swirl to help the chocolate melt gently into

the hot liquid. Then I whisk it together until it is thick and

smooth. Then leave it to cool while I get on with the gorgeous cake.

That's 225 grams of plain flour. 1.5 teaspoons of bicarbonate of

soda. Half a teaspoon of free-flowing

salt! And just as in the icing, a teaspoon-and-a-half of instant

espresso powder. And a lot of cocoa, 75 grams. This is a very chocolatey,

chocolate cake. For the second stage, a lot of

water, 357 mls. Now this is a liquid batter. That's what makes the

texture so fabulous. I have 57 grams of coconut oil. It would be 90 mls

if it were liquid. The oil is solid until it is 74 centigrade and then

it lick whichifies and as there is dark sugar in the icing, there is

dark sugar here, 300 grams of it. I want a teaspoon-and-a-half of

vinegar, it acts with the bicarbonate of soda to make the cake

rice and have a lightness. This is very important as there are no eggs.

Now it is a matter of pouring it into a together.

indicators and escaped needs about 35 minutes in the 180 degrees oven

and then you just let it cool in its tins -- this cake needs about 35

minutes. And now, a casual stroll to the

oven. # Come on baby

# Let me know how you feel # To finish the cake I gently ease the

icing to the edges. If you want to adorn it now is the

time, strewn chopped nuts or rose petals or whatever your heart

desires. Great looking cake and great music,

thank you for that, Nigella. Right, time to find out

whether Jason is getting his food heaven or food hell: Food

heaven could be duck! And cauliflower, a couple of crazy

cauliflowers, beetroot, dressings, the stuff you like. Over here,

lobster and jelly. What do you think you've got? I think I've got the

duck. I can tell you that 66% of the people went one way and 34 went the

other. They went for the duck. Yes! Yes, they did. They are obviously

like a new. Take that lobster away. We will eat that later. What do we

need to do? I will sort out the duck. Lads, I need a cauliflower

puree. Yeah, I will do that, just sweat it down. Finish it with a bit

of butter and milk, a nice puree. Gennaro. Kanute toast those spices,

I chopped chilli and garlic in there as well. And if you could roast a

little bit of olive oil, roast those beetroots whole, a little bit of

Tinie, garlic and olive oil and that's it. Where are you, Jason?

Let's have a chat. I have taken the duck with the skin off. My wife

doesn't like too much fat. That is terrible for that. It is great you

have taken the skin off, because too crisp that up it would be gorgeous.

Nobody can resist crispy fat. You can use it or not. What we do is

take it off as near as you can without ripping it. And then freeze

that. So you can basically shred it down a little bit. Freeze it and

then grate it? No, freeze it and shred it as fine as we can. Imagine

that is in the freezer and our duck is in the freezer. It is nice and

firm and we can do nice thin slivers and fry it in its own fat, little

bit of olive oil to get it started and that's pretty much it. I was on

the phone to my mate Jim Docherty, who is your mate as well. He is my

mate. Looking through social media there were little pictures of Jimmy

and I thought he knows him. And he also likes everyone in your post. I

called him and I said, give me something on Jason and he said Jason

is really good at a Frank Spencer impersonation. People don't even

know who he is anymore. Frank Spencer. Well, I've got a little bit

of that and chopping it up nicely and I'm going to put it in the pan,

Betty. That's really good, I like that. People still know who he is.

He's one of my great heroes, I grew up watching him and I just loved

him. It is grateful stop some kids know him and some don't but mostly

it is for the oldies. Michael Crawford was in Condor man, the

action adventure which no one has seen. I loved it. Well remembered!

Condor man. That sounds like the kind of rubbish I should be in!

Talking about us oldies, one of your first jobs was in Benneteau and. I

used to work in Benneteau and. -- Benetton. I don't know if it's too

early in the morning to say I lost my virginity in the stockroom of

Benetton. We should not talk about that, but thank you for bringing it

up and we will talk about it later on. Recipe recap. In here, duck

breast, little bit of oil, little bit of butter and I will roast that.

About five minutes. Medium rare. Excuse me. Keep it going. You have

just come back from Hungary? I'm in Hungary doing James Tanner which has

been successful for Sky. Hell is the food? It is Eastern European, so

there is loads of pork, paprika, that is from Hungary, so loads of

paprika, which I loved and brought bags of it home. Did you taste any

good wine? Some really good wines. They do a really good cold

dessert... Bull's blood.. It is a dessert wine.

It is perfect with things like blue cheese and at tea-time, if you feel

like a little pick me up. What else was I going to ask, that the other

actors you have worked with? I'm very lucky, Mike Instagram says

slightly out of focus behind the money because the money is the big

actor. The money is the big actor, Sean Connery, Brad Pitt and all that

sort of stuff. Say if Tom is the actor I'm always going like this

trying to peek behind famous people, as I'm doing today, so when on set

it is like going into a restaurant and finding Tom or Gennaro, so if

you walk on set and find Sean Connery it is a great day. Did he

live up to expectations? He did, he was wonderful, when we first started

on League of Extra Ordinary Gentlemen, note went around the cast

to say there are two things you should never do, one is the voice

and the second one is the voice. You just can't help it. He comes in and

goes, good morning. And you go, good morning, and you can't help doing

him and everyone can do Sean, so it's difficult not to do. What about

Brad Pitt? Brad is amazing, I've been lucky because I met him on

Snatch and when we did Lock Stock we did a tour and Guy said to Ritchie

whatever you're doing next I want to do and there we are on Snatch them

as the crazy traveller. And I did Benjamin button with Brad and he has

always kept in touch. In fact, met Jamie Oliver Brad Pitt came to

London and had a dinner at 15 and there was Jamie, so that is how my

relationship with Jamie came about. When people say, how did you meet

Jamie Oliver, I said Brad Pitt introduced us, which is really good

and ridiculous. It is ridiculous. But now I am back in Clapham and my

mum is in the corner saying stop showing off and shaking her head.

She is probably proud of your Frank Spencer impression. What about

Robert De Niro? I did Stardust with him so that was pretty special.

There are some stories I cannot tell on breakfast television. Gennaro

knows about them. What is the most nervous you have been preparing for

a film role? Can you look after that?

When I did... The bread sauce? When I did Benjamin But then I was scared

because every person involved won and Oscar and I was the only person

in the cast that I didn't recognise so that was difficult, Tilda

Swinton, Brad, Cate Blanchett, so that was scary, really scary. Do the

awards matter, is that something to chase? Not for me, we did the

read-through and I was playing some Lee Croft -- somebody from Virginia

and Brad said you are doing it in a Hungarian accent, that was funny but

it is scary doing it with the big boys. When the camera is going you

lose all of your nerves and get going. What am I staring? Is it

bread sauce? It is cauliflower. It will be appear a. We greeted in the

top of the cauliflower because it can get better if you use the

stalks. A bit of garlic, butter and milk. That's going to be great. We

have about a minute left. Shell we puree that in the machine? Let's not

do that. Tell us about your new show. Says Min. It is a thing that

we did for Sky. Nick Murphy directed it, it's with Stevie Graham and the

one from Stevie Graham you will all know from all sorts of things. Loads

of young British actors who I had seen before so it is great to see

the youth getting involved just to get young actors who get so excited

to be working. I've always been excited to work but some of the

older actors can get a bit jaded. I've always got out of my car on the

way to the set and said, don't run, it is not called. You like to run.

Long-distance. I do like to run. I swim at Tooting Bekele. . All of the

men at Tooting back like to say he has not been here four months. But I

can I liked it in cold water because it's good for you. How far do you

swim? I just get in, a couple of lengths or widths, because at

Christmas we break the ice to get in there and it's more the experience

of getting into the cold water. What wine have we got? I found an

absolute steal from Asda, it is ?5.28, Extra Special Pinot Noir from

Chile. It has mountains, the Pacific, perfect for ripening

grapes, pinot noir is perfect for duck, I can't believe it is at this

price. It is a cracker. Tom, grab some cutlery. Little bit of puree.

Is it going on now? Yeah, try that. Try your heaven, Jason. It a little

bit of everything. Very good. Come on, chef. Dive in, straightaway.

Straight in? Straight in. Literally. Cauliflower puree, amazing.

That is all from us today on Saturday Kitchen Live, thank you to

our fantastic studio guests. Thanks to our fantastic studio

guests, Gennaro Contaldo, Tom Kitchin, Olly Smith and Jason

Flemyng. All the recipes from the show

are on the website, And don't forget Best Bites with me

tomorrow on BBC Two at 10am