02/11/2013 Saturday Kitchen

Good morning. Rise and shine! It's time to cook. This is Saturday

Kitchen Live! Welcome to the show. With me today are two of the most

innovative chefs in the country. First, the man who is putting

Birmingham firmly on the gastronomic map with his unique Michelin starred

food, It's Glynn Purnell. Next to him is a new face to Saturday

kitchen. He also holds a coveted Michelin star for his very

distinctive style of French food. From Club Gascon in London, it's

Pascal Aussignac. Good morning to you both And Pascal what are you

cooking? I am cooking red mullet with goats cheese and cabbage.

It sounds very good. Nice and simple. Red mullet, I know that they

love that in France, but you are cooking something we have never had

before, tell us about it? It is good but we are cooking with lots of

things from the garden. It is beautiful.

Not many people think you can eat tulips but that is very unusual.

Yes, quinoa stuffed tulips with shallots and crunchy grapes.

I am marinading it with maple syrup. Two very interesting dishes to look

forward to. And we've got our line-up of fantastic foodie films

from the BBC archive too. There's Great British Menu, Simon Hopkinson

and of course, Rick Stein. Now, our special guest today is currently

starring in two of the biggest shows on TV. Firstly as troublemaking

chambermaid, Edna Braithwaite, in Downton Abbey. And also here on BBC1

in the brand new series of the blood thirsty historical crime drama,

Ripper Street. Welcome to Saturday Kitchen, MyAnna Buring. Good to have

you on the show. I struggled with his second name but

Buring, is that right? Yes, it is Swedish.

Congratulations on your career, you are very busy, in all manner of

things, currently about to hit the West End as well? Yes, Strangers on

a Train. On Monday. Are you nervous about that? Theatre

is something, when you speak to actors and actresses, it is

something that they really want to do? You want to do it, it exercises

an important muscle. You get to rehearse much more than on film and

telly, but I am nervous. And nervous at the thought of going back to

theatre. So, when it came up, it was the perfect part to come back to

theatre. To do it on the West End as well.

Now, it is food. Have you eaten breakfast? I have had some fruit

this morning. At the end of the programme, I will

cook heavy en food hell. Based on your favourite ingredient or

nightmare ingredient. What is your favourite food? I love fresh food,

salad, tuna. Well, we could do a nice tuna steak.

Tell me about the dreaded food hell? What is that? For me it is pepper.

When it is overly spiced. So, not the veg, this is black

pepper? Yes. You have a dish, it is delicious, then you take a bite and

you crunch down on a peppercorn and this pepper just explodes in the

mouth and takes over. So, it is either tuna or black

pepper. So with the tuna, we are marinading

it, served rare, served with pickled beetroot veg.

That sounds amazing. Or, food hell it could be fresh

mackerel, covered with lots of black pepper. Under a hot grill, served

with a salad. How does it sound? Mackerel, I like it but the pepper,

not so much. Well you'll have to wait until the

end of the show to find out which one she gets. If you'd like the

chance to ask a question on the show then call: A few of you will be able

to put a question to us, live, a little later on. And if I do get to

speak to you I'll also be asking if you want MyAnna to face either food

heaven or food hell. Right, let's cook and cooking first this morning

is that Yummie Brummie, Mr Glynn Purnell. What are you cooking today?

Well, we have to get cracking but look at that T-shirt! Check this

out. This is number three in the world. It is proof! Right, then. I

am getting my shorts ready to go on holiday. So, James, if you want to

pop the pumpkin in. We leave the pumpkin with the skin on, take the

flesh out and roast it. A little bit of oil on here? Yes,

please. I have the beautiful mushrooms.

You are roasting this very high at 200 Celsius, how long for? About 30

minutes depending on the size. We have one there that is done. With

this dish we are using things in season. So we have the pumpkin, the

red mullet and to go with the mullet some cabbage and also a yeast

extract it is like me, you either love it or hate it.

We brush the inside of the leaves with that. And we blanch some

leaves. There is the goat's cheese.

I would use a young goat's cheese. This is from Shropshire. A lady

called Sarah there makes it for us. It is great. So we are roasting off

the ceps and blanching the leaves. The idea is to create a parcel with

the cabbage, is that right? Yes. It is almost like a cheese toastie

with the Savoy cabbage. Tell us about the mullet. Like you

say, a lot of people have it on holiday, but you can catch it around

the UK now? People forget. They two on holiday, and then they eat the

fish, but the fact is that this country is an island, we are

surrounded by fish. Red mullet is one of those. Rather

than trying to get the skin crispy, which chefs are obsessed with, so

rather than skin side, it is the flesh side down. A little oil over

the top. And what I will do is pop that into

the oven at about 200 Celsius for four or five minutes. So the skin

stays red and almost like silk. So no colour on it? Yes.

Now, tell us about these. You have the fresh ceps here. These are here.

They are beautiful. The best thing to do with these is not to wash them

but brush the soil away. Take some of the rough edges off. You can

source them yourself foragingwise. Do you do that in Birmingham?

Sometimes, yeah! I won't tell you what you can find! Yes, they are

beautiful. They smell fantastic. They are roasted off for the

stuffing. Keep the same pan to pan-fry the cabbage.

So we are toasting off the seeds as well. The pumpkin seeds.

Give that another second in the boiling water. We have the Marmite,

we spread that on the inside of the cabbage leaf. Then a little

vinaigrette to go with the pumpkin. That is just balsamic vinegar and

olive oil? Yes. So the leaves are done. We have left the stalk on to

keep the shape. We don't want to overcook it as we are bog to fry it.

The mullet is OK in there. We don't have to touch it? No, that is cool.

We can make the parcels and get them on.

So, the iced water is to keep the colour? Yes.

And now you can handle it, cut it to the shape that I want.

There is the dressing. As well as being busy with the

restaurant, you have the bar, the bistro, you are working on a book as

well out next year? It is out in May. It is funny, you sign the

contract to do the book, you are all excited. Then ask you to have it by

the end of September. You think you can do that. Then they say they need

it electronically, Glynn. I thought, maybe they need it faxed to them.

Then I realise that they wanted me to type it on the computer. What I

did was bought four packets of pencils and wrote the book on paper.

But it has been fantastic. The learning curve of writing the book.

Is this based on the Michelin restaurant or the brasserie? It is a

cross-over. It has a bit of both. It also has fantastic stories.

Your food has always been you know, a little different, if I may say.

As I'm spreading the Marmite on a cabbage leaf! You can't say anymore

than that! But that on there, when I have been to your restaurant, you do

the fish in the cereal? Yes, I do things like Carpaccio beef. I make

my own corned beef. I do cheese and pineapple on sticks. Some of those

are in the book and more simple recipes as well.

What are we doing now? Colouring it? Yes. This is like the croquemonsieur

of cabbage. That is nearly done? Just one more

minute. So, the dressing on here and if you

would like to put a question to Glynn or Pascal today, call this

number: The vinaigrette is ready. As well as all of that, this month and

next month is a busy month. The Good Food Show is coming up in your neck

of the woods. Obviously Yorkshire is the third

best holiday place, then Birmingham becomes the best holiday place

because you are there. Do you like that? ! The Good Food Show is

fantastic. Now what are you doing? I am melting the cheese in the parcel

now. There is the fish ready.

There is the slicer, we are ready to go? Yes.

So a little bit of dressing on the fish.

The pumpkin on there. This is not in the book but there is

a red mullet dish in the book. Something to do at home and also

something for the slightly more adventurous. A few of the pumpkin

seeds. They are in front of you.

You are too quick! The seeds add the texture.

Then the dressing as well. So we have our stuffed cabbage

leaves with crepes. There we go. That looks great.

Impressive. It looks impressive. You get to dive

into this one. Tell us what you think of that.

Nice and simple. You as well. Tuck in.

A great way to use the pumpkin. Great in soups as well.

Pureed. It is bang in season. British

pumpkins. Rather than carve faces out of them, eat them. Wow! And the

fresh mushrooms? The ones that are nice are the chestnut mushrooms.

That is so good. Really comforting. This is elegant and comforting.

And the fact of the skin, the red mullet is tough. When you say that

you cook it not on the skin down, this is easy for people to do this.

We need some wine to go with this Our expert, Susie Barrie has been in

the leafy London suburbs this week. So what's she chosen to go with

Glynn's marvellous mullet?! Today I'm in Richmond. Perfect for 50

stroll by the river but even better for hunting out some wine! Glynn's

red mullet with mushrooms and goats cheese is a fish dish with a great

autumn feel. And the soft goats cheese suits a certain style of

wine. If money was no object, I would reach for a bottle of Sancerre

but that is expensive. I am looking for something more affordable. So I

have chosen a wine made with Sauvignon Blanc but from New Zealand

it is the Cool waste Bay Sauvignon Blanc. It is a great-value

alternative to Sancerre. If you like something exotic and

packed with passionfruit punch, go for a wine from Warau, but if you

prefer something crisps, then this wine is for you. That is so fresh

and grassy. When you taste it, it is very light and elegant. With vibrant

lemons that works well with the mullet. There is a dry stoney

minerality to the wine, that compliments the goats cheese. Then

the herbal notes are what we need to tie in with the cabbage, the pumpkin

and the earthy ceps. Glynn it is lovely to be given such a seasonal

fish dish to match the wine to. This is its perfect partner. Cheers!

Cheers indeed. The food is going down well. What do you think of the

wine? I think it is a great combination? I think it is

fantastic. Is it stands well on its own.

It is really great. Super fresh. Fantastic.

Coming up, Pascal is showing us how to get the best from our flower

beds. So what are you making Pascal? It is a combination of quinoa, black

quinoa, that is unusual. You will have to see.

In the end it looks like my shirt and tastes better.

You can ask Pascal or Glynn a question. If you call this number:

Now, let's meet some more of Rick Stein's food heroes. He's up in the

Lake District today getting excited about damsons. Take a look! When the

blossom is on the trees in the Lyth Valley it is time for damson day. A

celebration of this ancient fruit. I was lucky enough to meet Gillian

Cowburn, who is passionate about the food.

This damson symbolises the success of this county.

We have these fantastic farmer's markets in the areas. People are

buying with -- all of these foods. People are so enthusiastic about the

local food. It was a charming affair. Small,

just as it should be. And everyone very friendly to me and to Chalky!

This is a dish that brings out the astringency of damsons. You pour on

the damsons and bring on the sugar. Sifting flour, baking powder, sugar

and salt into the bowl. Put in some air. It lightens it. Nest take the

ice cold butter and cut it up. Work it with the finger tips into the

flour until you have the consistency of sugar. Now beat in the egg and

add this to the flour mix and work it all together with a smoon --

spoon. Then daub the piece on the damsons. You don't have to cover the

whole lot perfectly, when it goes into the oven, the balls swell up

and join together, giving the crust a lovely pattern. In connection,

sprinkle with almonds and scatter a good amount of caster sugar on the

top. Don't think that I am using too much sugar, the damsons are very

tart. Having baked the cobbler in a moderate oven for 35 minute, bring

it out on and serve it bubbling and delightful! Then I think a lick of

cream or a ladleful of custard would be absolutely ideal!

I was sent a jar of lime pickles some time ago. I tasted it and I

liked it. So, may I present another food hero from the Lake District,

Minnelle Trep tay. I have made food all of my life, but

have live here with my husband and I started to make this. It just took

off. She helped us to deseed the limes

and peel garlic and ginger. I am used to industrial estates but here

they incest on doing everything by hand. The limes are imported from

India, they are already Brightoned. To make her famous lime pickle, her

assistant puts garlic, ginger and cider vinegar into a blender.

Then into a warm pan goes the sugar, some ground mustard and chilli

flake, a lot! Then in goes the ground ginger and the garlic,

whizzed up with the vinegar and then lots more vinegar. The pan is slowly

warmed and the pickles brought up to the boil. Then it is reduced and

thickened. It is taken off the heat and then in go the sultanas. Then

the mixture is left to cool and the deseeded limes then go in, that have

been very well prepared. Note there is no onion in the chutney, they say

that masks the flavour of everything else.

We were doing a show. Somebody approached us from Virgin, the

company. They asked if we could do metric tonnes of it.

A tonne? Yes, a tonne. I said no, I was sorry. That we were pushed to

make 15 kilos! Well, this is a salmon curry, from Sri Lanka. We had

it for lunch after filming her making the chutney. I am frying the

onions and the garlic together it is hard to get the colour there, but

now I will add an extraordinary ingredient. It is rampay, it is

extraordinary, the smell. It is a bit like a bit of dried shrimp. You

think how could anybody put that in food. This smells like Chalky when

he has been out ratting under the shed on a rainy day. Any way, in it

goes! Now fresh curry leaves. Actually it is smelling interesting,

I have to say. Now, Sri Lankan curry powder. I will whizz it up in the

mixer. Firstly card mon seeds. Black peppercorns, fenugreek seeds, a few

cloves, a small stick of cinnamon. Fennel seeds. A lot of them. A great

deal of coriander seeds and finally a lot of cumin seeds too. Give that

a quick whizz for half a minute. So then you add up the ground spices

to the pan. Next some turmeric, about a teaspoon or so. Follow that

with chilli powder and fresh chopped tomatoes.

Stir that around a little. Then add some liquid tam rind. It is amazing

that five years ago it was so hard to get tamarind. Now every

supermarket has it. Finally, a can of coconut milk.

There is a teaspoon of salt. One of the things that interest me. I have

a few chef friends that do things on telly, they put the salt in like

this, with the result that most of it goes over the cooker. I ask them

why they do it, they say they don't know, but I know! I would not make a

curry like this with prime wild salmon, the flavour is too delicate.

In the supermarkets, there is good quality farmed salmon. This is

perfect for that. Curries suit all oily fish but none more so than

salmon. The flavour is just right. All that is needed now is some of

the delicate pickled chutney! How good was that.

Thanks Rick. Now I've had a letter from Kathleen Farr asking for help

with her hot water pastry. In particular she wants to know how to

use it to make a game pie this Christmas. The pastry can be a

little fiddly but once you know how to prepare it you can actually make

this stunning centre piece pie quite easily. Firstly we need lard and

butter in the hot water. It changes the structure of the pastry. If you

add it normally, you get a shorter pastry. This changes the texture. So

you need two different types of flour, plain and strong. Then a bit

of salt. This is where the idea of comes from. They used to throw away

the outside of the pastry, as it was mainly salt-based and then eat the

filling, but now you can eat all of it. So we are going to melt this fat

together. So heating it up. That is the lard,

you would not use dripping, just lard, either pig or beef fat.

Traditionally it is pig fat. Then of course the butter and the hot water.

Mix this together. This forms the pastry.

Is the pastry like a lunch box? Yes, they used to have it as a casing to

carry the food more than anything else. Now the texture is changing it

is almost like bread when you see it. It is an unusual texture this.

Wow! It is hot. Oh! So keep mixing that and leave it

to rest. Then we end up with one that we have over here.

What we are going to do. How long do you leave it for.

Just ten minutes to let it cool slightly. Then divide it up into two

thirds and one. Keeping a third for the top. Then we take the flour and

this is where you can be generous with the flour. I keep telling

people to not use too much but for this one you need to be generous. I

have the mould here lined with greaseproof paper.

The secret of this is you don't have to worry about it too much.

You can hand-raise it. The pastry is forgiving.

What does hand-raise mean? You are pulling the pastry by hand. You will

see it. I will roll this over like that.

Now you can pop this down into it. Don't worry about that. This is the

hand-raising bit. You pull the pastry up and press it up. You can

do this with pork pie, traditional game pies are done like this. Or do

them in the metal moulds, the traditional French tear-drop moulds

you get. Then just basically pull it up by hand. The pastry does not

split. It is quite forgiving. So, you have almost lined the mould

there. Then we are going to fill it with

the mixture of pheasant, Guinea fowl, pigeon, duck, venison, livers,

pork meat as well and basically just put in a mixture of pork meat,

chicken as the base and pigeon, then layer it up with salt and pepper.

So just a whole mix of flavours. Yes, just layer it up.

Keep layering it as you go. Firstly, now congratulations on your career.

An amazing career. We have seen you in all manner of different things.

Descent was unof the first films? Yes.

That was three months out of drama school I got that

But you have done bits and pieces. Casualty. Of course! You have to.

Sarah Green played my mum. I played a 17-year-old ballet dancer, who had

broken her back and was pregnant. And dr who. Then horror films, where

did that come from? It was not a conscious decision. Just happened. I

think that people thought my first film was a horror film, so that I

could do horror. I think people think that actors have choice, but

you don't. You get a job and you say "yes" to it. You go for the audition

and say yes as there is nothing else going.

One of the jobs you were going to say "yes" to was Twielight? Yes! I

have not seen it. Tell me what it involves in ten seconds! It is a

love story between a vampire and a human. It spans four or five films

now. Right, I have to see it.

You are not really the right demographic. I keep meeting men

saying they have not seen it, but it was done for teenage girls and boys.

Well, I am trying to dress like one. I like that T-shirt. I think we

should autoget one like that. All of us! He did it for the poppy! James,

you would look good in it. I would not. I would look like a

massive harvest festival! I think you are man enough.

I am not man enough or brave enough to way something like that.

Not stupid enough! And more recently, Downton Abbey, are you in

it or out of it? You were in, then out. She has gone off with the bags,

does she have a return ticket? I have no idea, but she has definitely

left again. She is so naughty that girl.

And more recently, you are hitting the West End, next week. Tell bus

that, an amazing script. Stranger on a Train? Based on the Alfred

Hitchcock film and book of the same name. It is different from the book

and from the film. It has its own identity. It is

great. Lawrence and Jack Houston and ij again Stubbs. A serious cast.

Great fun. Very technical. So, we have all been in a bit of a

frenzy working out the set. It is incredible. It is mind-blowing. I

have not seen a set like that. The basis of the story is two men on

a train and then? Two men meet on a train.

One of them suggests that they, well they start sharing life stories and

explaining about the people in their lives that make their lives

difficult. One of them suggests that they help each other remove those

people from their lives. Obviously it sets up this, one of

them takes it seriously, one of them does not, to his peril! It is one of

those scripts, novels that transfers well to the stage. You can tell it

by watching it. And you wonder why it has not been done before? Eknow.

I was surprised it is the first time it has been brought to the stage. It

had been played out, a version of it in Japan. This is the first time it

is coming to the UK. So really exciting.

So the preview is next week? Monday, yes.

Then we run until the end of February, the beginning of March.

That is at the Gielgud Theatre? Yes. That will keep you busy.

It is eight show as week. It is a lot of work.

Well, we look forward to seeing it. There is the game pie if you missed

any of that it is on Ceefax! If it is still around! That goes in the

oven for about an hour and 20 minutes. Then we end up with this.

That is beautiful. Look at that. Wow! So, this is the

game pie. You can have it room temperature. It will break a little

bit or you can have it cold. It is one of those things at Christmas,

you put it in the middle of the table and everyone dives in. Then a

little onion jam. That is far more interesting than a

turkey, surely? Now we slice this, this recipe is on the internet.

The idea is to slice through and you have this... Terrine. That is

beautiful. It is much better to slice when it

is cold. So the hot water pastry it is worth the effort but I'll be

honest with you, having done that, I will not do it for another seven

years. You did it so quickly! It does look

lovely on the table. When it is cold, you have the gelatine with the

jelly, that could be poured through the top. You can do it with a

chicken mousse or a pork, but with the game it is really nice.

That is really good. If there's a skill, dish or

technique you'd like me to demonstrate then drop us a line and

we'll try and cover it over the coming shows. All the contact

details are on the website: bbc.co.uk/saturdaykitchen What will

I be cooking for MyAnna at the end of the show? It could be her food

heaven, tuna. The fish is seared on a hot griddle then finished with a

glaze of apricot jam and beetroot juice. It's served with some pickled

veg and a beetroot puree. Or MyAnna could be facing food hell, black

pepper. I'll brush a mackerel fillet with a little mustard and cover it

in loads of cracked black pepper. It's grilled and served with a

simple celery and apple salad. Some of our viewers and the chefs in the

studio get to decide MyAnna's fate today. But you'll have to wait until

the end of the show to see the final result. Right, we've reached the

finals of the Great British Menu so it's time for all the heat winning

chefs to cook again. And they're kicking off with the starter

courses! Let's see what happened. But before that, I have you a

present. Enjoy this one! Brilliant! It is the first day of the finals

week. All eight finalists are back from their respective regions to try

to get their starter into the top three. That puts it in contention

for the final banquet menu. First to arrive is Scotland's Michael Smith.

Tommate Kens from London, Aidan Burns from the north-west and

Northern Ireland's Raymond miscardle. Followed by Colin

McGuran, and Daniel cliff order from the central region.

The reigning champions! Last in are two finalists first-timers. Richard

Davis for Wales and peter Sanchez Eglesias from the north-west.

Nervous! Just a bit of pressure. Shall we get changed, I am getting a

draft. Making sure that the food is fun and flavoursome is one of the

stars of baft tar-nominated TV sitcom, Miranda, award-winning

actress, Patricia Hodges. Welcome to the judges' chamber.

First to cook is Northern Ireland's Raymond McCardle. He wowed the

judges in the regionals with his starter of black truffle and wild

mushroom veloute with wheaten bread on the side. Raymond starts with the

bag of wheaten bread. Then he fills the especially designed stout

bottles with the truffles. Then adding bacon cream, and finally

bacon crumble and shavings of black le. Serb it that way to the judge.

OK, fellas! ! -- serve. I think this is amazing it looks

beautiful. Go on, get a moustache. This is

tasting at least as good as the last time I had it. Every element of the

dish is with well done. It is a gentle humour.

It is a smile on the face and then you taste it and want to shout with

joy! Next up is the reigning main course champion, Daniel cliff order.

He is putting his reputation on the line with a quirky take on the great

British classic, fish and chips. He is hoping to raise a smile by

serving the fish inside the chips with clevering salt and vinegar.

Daniel starts the tray with dried ketchup flakes and then adds the

powdered vinegar and salt. Then to the plate, with pea puree and

tartare garnish on the top. He pours over potato soup into jugs

on the side and scatters the plate with battered scraps.

He continues with fish-filled chips. And pickled quail eggs before

putting the plates into traditional fish and chip shop paper bags.

Off you go! This is the customer, yeah?

Ah! We have clearly got to let the cat out of the bag! Look at the

ketchup. It's been dehydrated and made into flaky bits. That taste

just like ketchup. This is a dish which reminds me more of the

importance of being earnest, than it does the importance of being funny.

Can I ask a serious question, do we need the sauce? No. When you add it,

it makes the potato soggy. To go from this, what do you go to? From

this, it would be a fish course, that is interesting.

Last up in the first heat is Colin McGuran for the north-east. He

cannot afford to fail. Having made it to the bank well with the

starter. He is serving tomato gazpacho disguised as a real tomato.

It scored top judges. Colin starts with the cod sauce. Before adding

his tomato-#145i7ed gazpacho. Very clever.

Next he adds slices of real tomatoes.

Bread crispses, fresh baby radish and topping the dish with garden

leaves and tomato water. Last on, the tomato meringue.

It looks beautiful. Thank you very much.

Well, that is the clown's nose on a plate.

He has made the effort. To be fair to him. It is on message. Does it

absolutely blow me away? Hmm... Not quite.

But he is a very good-looking chef. But I didn't let that get in the

way, did I? Next into the kitchen is first-timer, Peter and four-timer,

aid ap Burn, who has never got tonne the final.

Aiden is up first with his mad as a box of frogs starter. A twist on a

classic with frog's legs, parsley and garlic. It made the judges laugh

with the witty props. Aiden begins his mad as a box of frog's starter.

With garlic and parsley wafers and crispses. Garlic crispses and black

garlic-coated frog's legs. Finishing the plate with the sauce before

placing them in special boxes. Open me first, please! That puts you

in the mood! I think I had a bigger hat before.

You have the biggest head. It looks like a pill box.

Can I open my box now, please? LAUGHTER

I'm nervous about this. I have never had frog's legs before.

I love these. It is wonderful. Is it funny, though? You took the words

out of my mouth. It is outside of the box! He is

thinking outside of the box! You can see how the remaining chefs get on

in about 20 minutes or so Still to come this morning on Saturday

Kitchen Live. Simon Hopkinson has something fishy going on. After a

trip to the market he's at home making a smoked haddock pilaf with

hard-boiled egg. Delicious stuff! With Bonfire Night just around the

corner I am sure we're in for an EGG-splosive Saturday Kitchen

omelette challenge today. Will Glynn be able to ROCKET his way to the

centre of our board? Or will it be Pascal who SPARKLES at the hobs? You

can enjoy all the culinary fireworks, live, a little later. And

will MyAnna be facing food heaven, Seared tuna with pickled vegetables?

Or food hell black pepper crusted mackerel with celery salad? You'll

have to wait until the end of the show to find out which one she gets.

Now, next up is a chef making his very first visit to Saturday Kitchen

and he's most definitely not playing it safe with his choice of

ingredients. It's Pascal Aussignac. So what are you making for us today?

Raison d'etre raise this is the first time with tulips. So, tell us

what to do with them? First we have the maple syrup in the pan. Adding

some juice. Then the shallots. This sauce is an amazing flavour. It

is a fantastic flavour. You can do lots of sauces with it.

It is super. So, you take the beetroot in the

sauce. It give as good colour. So the beetroot is just for the

colour? Yes. Then you leave it on reduction for a

few minutes. Now this is the sauce to go with it

but the filling for the tulips is unusual again.

This is the black quinoa. You can have the classic one which is creamy

in colour. We have the butternut squash which has been roasted with

sugar and some thyme and then made into a puree. Then seasoning, the

quinoa has been blanched for ten minutes in salted water. The idea is

to make a mix which is quite firm and that should be going inside the

tulip. We have the parmesan there as well.

When I have looked at your career, you are classically-trained but

there are classic dishes that you cook with and unusual dishes also,

with the pear, the Asian flavours, there are all manner of different

things in your cooking? I try to be open to the world but vegetarian

dishes and this kind of nature which I tend to go to the flower market in

New Covent Garden every week. I love these organise antic flowers

from Italy. I am happy to work with it. And I have discovered these

edible flowers that give a great twist to your food.

The key with the tulips, they must be organise antic. Some people are

allergic to tulips? Yes but if you grow them in the garden you know

what you are doing, it is no problem. Put a little bit of truffle

oil in it. Some salt and add some samphire. .

A little pepper but not too much! Thank you! I have this pear here

with a little bit of oil and a touch of salt.

There is that one. I need a squeeze of lemon in the

sauce. So we reduce the sauce down to what

we have here. Exactly.

The second step is to take the tulips, making sure that you take

the stamen from it. So now you have to steam these? Yes,

for two to three minutes. Ever tasted a tulip before? Never.

The first for me. The stem is like wild asparagus. It

is easy. You can take any stuffing, anything left over from the fish. Or

even meat. Then to the steamer. You take the

plate put the tulip like this... So the filling is cold now? Yes, cold

or tepid. It does not really matter. There we are.

Don't make it too liquid. This is important. Then drop a bit of olive

oil on it to make it shiny. And a little tip is to use cling

film on each. What does that do? It keeps the

petals sticking to the mix. They will open up? We will see them

open up with the steam. There we are.

So put it in the steam for 20 minutes until the stem is flexible.

Now we are doing the crunchy grapes. Before the filling for the grapes,

tell me about your restaurant, Club Gascon? It is a French restaurant.

Obviously. Talking about Gas Connie foods.

We are based in Smithfield's for 15 years. We have the bar. And some

other places nearby. I am not just focussed on Gascon but

all over France. This is a modern food and this is

fantastic, but if you are going to do anything try this. This is

brilliant. What do we have here? We are crushing some seeds.

What seeds? Fennel seeds, wasabi, sunflower, a bit of sesame.

Finish it with rice krispies. Finish with theories krispies? Yes.

Wow! It is amazing. In rehearsal, the grapes were

brilliant. This is going to be on restaurant

menus. This is brilliant. Watch this.

OK? So we take the sugar. We melt it, but don't caramelise it. Just

melt the sugar. Take the grapes. These are seedless? Yes.

And also in here... You can add this as well.

You can have any seeds you want. So that is black sesame seeds in

there? Yes. So it is melting. Put the grapes in, they are dry. You add

the seeds and krispies. A bit of sugar and you start to stir.

The sugar is basically allowing it to stick? Yes.

It takes a few seconds. You were saying this morning, this

used to be a bar snack in a restaurant? Yes.

There we are. It is very simple. The tupilies --

the Kewell yips are cooked. The sauce is done. We have to plate it

now. We are ready.

I have pears there -- tulips. And tell me about these, these are

finger limes? Yes, this is coming from Corsica. It is a lemon crossed

with a lime. It gives a great flavour. And there is salad What is

great with the finger limes, a teaspoon of those with the gin and

tonic, it is an explosion. Look at these, they are like little

pearls. Fantastic.

So, you finish with the sauce. They are not cheap, but they are

incredible. Try that.

Are they easy to get? Not so easy. You have to ask your veg supplier.

Wow! They are in season now. As well as that, if that was not

enough. You are in my neck of the woods in Yorkshire, serving fish and

chips to the Yorkshire food. A Frenchman doing a fish and chip

shop. Yes, it is unusual. It is called

chip and fish! I love it. It works well. I am happy to be a

part of the Leeds city. It is unusual for us.

It is fantastic. So, you just do this.

That is just had literally two to three minutes in the steamer? Yes.

When you see that the stem is flexible. It is done.

It looks brilliant. Can you add the finger lime on top

of it. No problem.

Then we add the nashi pear. It is a cross between the pear and apple.

And the nashi, that is the pear and the apple cross. Happy with that? We

have the amber-stuffed tulip. It is ready to do at home. It is easy.

How good is he? ! Wow. There you go. You get to try this.

Pascal, that is ridiculous! How beautiful is that.

It looks spectacular. The grapes are just great.

There are things you do after seven years of doing this programme, that

is one of them, that is a great moment.

It is difficult for people to understand watching at home, the

secret is not to overcook the sugar. Yes, you can use that for cheese,

anything that is like a snack. Wow! That is ridiculous. Incredible. So

we need wine to go with this. We sent Susie Barrie to Richmond. What

has she chosen to go with Pascal's stuffed tulip? Pascal's stuffed

tulip is a playful, intriguing and incredibly beautiful dish. I could

go one of two ways when it comes to the wine. The first option is to

choose a clean and crisps bone dry white. Such as this Aubas. It cuts

through the sweetness in the dish and balances the texture, but the

other more exciting route to take is to choose a wine that matches the

richness and the complexity of the dish, as well as adding its own

touch of spice. So that is what I have done. For par kas -- Pascal's

stuffed tulip, I have chosen the Waimea Pinot Gris 2012. It may have

seen more appropriate to cheese a French Pinot Gris, from Alsace, but

I need the purity of fruit that New Zealand is famous for, to highlight

the grapey flavours in the dish. I often like to think of a wine in

terms of colours. This to me is golden! It has a lucious feel to the

mouth and soft honey notes that suit the velvety texture of the squash

and the crunchy sweetness of the pan-fried grapes. There is an earthy

flavour in the dish from the truffle and the queen Warau, that the spicy

ginger notes in the wine pick up on. Although the wine is rounded, it has

a freshness that really ties in with the tangy maple and ver juice sauce.

Pascal it is a unique dish, I wanted to give you something special to

drink with it. What do you think of this? I think

it is a good match. There is a lot going on in the dish.

A lot of texture as well. What do you think? I thought this

was amazing. The grapes are fantastic, but the cheese turn it is

around for me. And the stems, it does taste like

asparagus. Yes. Really light.

What a debut. And the wine is brilliant to match.

Right, let's get back to the Great British Menu starter course, the

final. Peter and Michael are up next so let's see what happened! Peter is

cooking a modern twist on a classic picnic He starts off his picnic

board with an individual pack of potato and truffle salad. Then

adding a warm Scotch egg and his chicken terrine and last but not

least, the mousse. Before plays the board into his special picnic

basket. There we go, guys.

I hope that there is a happy tablet in there for Matthew.

It is a picnic but not a very big one.

I can't get excited over this. I really can't. If I could eat the

sound effects I would be happy. Matthew, you are a grump. This is

the most delicious picnic you are ever likely to eat. I love it. The

potatoes are just delicious. Also, tell me are picnics, perse, funny.

It is not hilarious. No, not at all.

It is not funny or gastronomic enough. It is all dressed up in a

box. The last to cook. Michael Smith is

first up. His chicken that did not make it across the road is stuffed

with a splattering of beetroot puree, receiving high marks for

humour and flavour. Michael starts the road kill off with the cheese

and then the beetroot and carrot puree. Curly kale. Mushrooms, confit

chicken wings, sauteed chicken liver and oatmeal-stuffed chicken thigh.

There we go. LAUGHTER!

It is a fantastically good joke! It is jumy! I won't say it is the most

sophisticated piece of cooking but in many ways some of the most

satisfying food. I am feeling terrible here. I don't like it as

much as I liked it before. Oh, no! I like it more. I agree it is not as

sophisticated, but really satisfying.

It is a joke on a plate. A perfect joke on a plate.

Next up is Welshman Richard Davis. After three attempts he has made it

into the final eight. He is serving a take on a classic wal dorf. Potato

wrapped chicken wings on a plate. Followed by a granny Smith ,

celeriac puree and salad leaves. Last on is some crispy chicken skin.

Done. Well done, Richard. It looks

cracking! This is a much more tidy-looking affair. Far more

appealing. A sense of intrigue. Have you potted the egg yet? Come on,

let's do it. Who tells the best chicken jokes?

Comedhens! It is a chicken Waldorf. Endooef, chicken walnuts, slightly

candid. It is lovely. I hate to cast a shadow over the party but the

potato on my second of my wings has gone soggy.

I think he has done a good job. What is not to like it is good. It is a

beautiful piece of cooking, it is nice but not that funny.

Last up is culinary heavyweight, Tommate Kens. He is looking to

outwit the competition with a chicken dish called chicken egg/egg

chicken. Serving confit chicken legs, chicking

chicken. Serving confit chicken legs, en s, langoustine tails. Tom

starts with the black truffle, then adding confit legs, langoustine

tails, cubed celery, langoustine oil powder and sorrel leaves before

topping it off with langoustine oil. On the side there is an eggshell

with French egg croutons and custard. Last but not least, chicken

consomaway in a jug. Before the components are on a tray complete

with sound effects. OK. Thank you.

You know what this is, don't you? It's a battery hen! Most of these

chick things are just sentimental and silly.

This one is adorable. Have adopted mine. This is by far

the prettiest dish today. As soon as the soup goes into the dish it binds

it together in a really beautiful manner.

Hmm! Oh, it is delicious! Oh, my goodness. I mean I love it because

of the elegance of it. The joke is not overwhelming. There is a little

bit of fun there. Cooking complete. It is time to find

out which three starters are in contention for the Comic Relief

banquet. Well, good evening, chefs! How has

it been in the kitchen today? Tough but a lot of fun. Long.

I'm sure you wish to know which are the three chefs with the chance to

go through to cooking the starter at the final banquet. So, in eighthth

place, Peter? Seventh place, Richard. So, in sixthth place, we

have... Michael. In fifth place we have, Daniel.

And in fourth place we have, Aiden. So, Tom, Colin and Raymond,

APPLAUSE APPLAUSE.

Next week it's the fish course final. Right, it's time to answer a

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

MyAnna will be eating at the end of the show. First is Karen. What is

your question? I have a smokery, I have a smoked loin of venison. I

wonder how to cook it. So, smoked loin of venison. So, what

can she do with it? I would treat it like normal venison, but think about

the smoked flavour. So treat it like a piece of venison, roast it for ten

minutes, colouring it on the side. Keeping it pink, served with potato

puree and keep it simple. So, maybe with fruit. Blackberries

or damsons. Yes, that will help with the smoked

flavour. What would you like to see the -- at

the end of the show, food heaven or food hell? Food heaven, please.

Chris from Leeds, what is your question for us? I am doing a Sunday

roast. I am wondering if I can make the gravy sexy.

Gravy for the chicken. What are you talking about sexy gravy! I am

thinking you are in a great area. I think use marjoram, deglaze the

chicken tray for the flavour. And use marjoram, that is a very scented

flavour. And oregano. Yes. A really nice aromatic herb.

What dish would you like to see at the end of the show? Food heaven,

please. Jean, what is your question for us.

My husband was given fennel plants which he grew. I have no idea what

to do with them. So, what can we do to make fennel

more sexy? I strongly believe that fennel, shaved finally, keeping it

in iced water, keeping it crunchy and serve it with lemon or lime

juice and a hint of Pastiss. It goes brilliant with left over

chicken. And what dish for you at the end of

the show? Hell! That was quick. There was no omelette challenge last

week so things remain unchanged on the board with Gennaro still at the

centre with that time of 17.32 seconds. Guy, who would you like to

beat? Glynn! Let's put the clocks on the screen please. Remember these

are just for you at home so you can see how they're doing. The guys in

the studio can't see them. So, are you both ready? Go! Glynn is making

sure he is actually getting on the board today! The concentration on

Pascal's face, see? ! Make sure it is an omelette! Allez! Oh, my God!

Awful! That is definitely going in the bin! The flower was fantastic,

by the way. The flower was the high point.

For sure. Pascal... You did it in 31.16, but

it is not going in there. It is going in there! For the next time,

when I'm invited again. Glynn? That can't go in the bin?

Let's not fall out. Do you think you are in the centre?

I'm not. I just need to beat Claude.

Where is he? 22. I don't think it is going to happen.

You did it in 29. 40. It puts you about here.

I'm happy not to be in the bin. And because I whats not here six

weeks ago. I did watch it on YouTube.

Oh! He is going from the centre, so that puts Mr Paul Rankin in the

centre. That was not an omelette! I have the power! It is fantastic!

Right will MyAnna be getting her food heaven or food hell? The chefs

will be making their choices. We get another hearty home cooked

recipe from Simon Hopkinson. Today he's preparing a smoked haddock

pilaf! Enjoy this one. I love stalls like this. Really

proper fishmonger stalls. What you are looking for in the fresh fish

are the dark gills behind the eye. Also a sweet smell. Fresh fish

should smell of the sea, not of fish. It is a weird thing but that

is a good key. Good morning. Good morning, sir.

How are you? Very well, sir. Good. I am coming for smoked

haddock. Lovely. Undyed! Lovely. That is a beauty.

Lovely natural smoked haddock, I am making a delicious pilaf with. I

will put some peas in the rice, cook it gently. It will flake and mix it

all up. That is the perfect fish for it. If you follow the tips in the

recipes, a simple plate of rice and fish can become a revelation.

To begin, preheat the outside of the oven to 180 degrees and melt 40

grams of butter in a lidded pan. This is not a curry powder. It is a

spice mix. The heat will come from green chillies. Garam masala is a

different mix of spices but very fragrant.

Always try to find the best quality Basmati rice.

It is quite an exact science, making a perfect pilaf. It is

one-and-a-half times the weight of liquid to the amount of rice. I have

come across recipes where it will say double the amount of water. I

really do think that is far too much. Straight in and you need the

butter to coat the rice. Eggs and smoked haddock have always

been perfect partners. Here the egg is boiled for eight minutes, then

peeled. Fresh ginger gives aromatic warmth.

The juicer, the better. Yous a fine grater so it blends easily into the

rice. A little tap. Now I have changed my mind about chillies all

the time, how I may want to make the dish hot or just the flavour of the

chilli itself. You can tell by rubbing your finger along the chilli

and testing it in your mouth. That is actually oh, no it is a little

bit hot. I tell you what I will do, I will take the seeds from one

chilli and leave them in the other. I like a good chop it is quite

therapeutic! So, one of my lovely vicar's bay leaves, as usual. And

the ginger and the chillies, a little pinch of salt. And now the

most important thing, a lovely piece of undyed smoked haddock. Cut in

equal portions about there. I am going to leave the skin on because

it is quite nice it keeps the fish more moist while it is cooking and

it will be steaming in the rice. So, in with the stock.

Remember, use one-and-a-half times of liquid to the weight of the rice.

As you can see, it doesn't look as if there is not enough stock in

there, there is. So, lay the fish on and lid on. Into the oven for 15 to

20 minutes. Check it after 15. Grate the hard-boiled eggs so that they

mix easily into the pilaf. Chop spring onions and fragrant coriander

add flavour and texture. The time is up.

But, importantly, do not take off the lid. Leave it for five minutes

and allow the rice to finish cooking.

When the five minutes is up carefully remove the skin. It has

done its job and kept the fish moist. Oh, I love this dish.

A bit fiddly but I think it's worth it. Lovely. That is it. Now, my

favourite part. This is doing the stirring.

Lovely fluffy rice and once the fish is a little broken up, it is

straight in with the egg and tumble in the spring onions and coriander.

Whoosh! Lovely. A clean tea towel. What this does, in effect, is to

remove the excess steam and make it even fluffier and more delicious and

fabulous. So, leave that for five minutes. I can't wait.

Waiting for a dish to be perfect is always worthwhile.

This is what makes something quite simple into something extra special.

Right, that has had its five minutes.

We give it one more mix. Lovely separate grains of rice.

Lovely flaky, fishy, spicy, ricy, everything you want. And findally, a

squeeze of lemon juice. A little forkful for the cook! Hmm,

the smoky taste of the haddock comes through. It blends so nicely with

the spices. And the second chilli with the seeds

in is coming through quite strong now. Any way, a lovely dish. Really

nice. Smoky fish, fluffy rice, a little herb, a little spice.

There'll be more from Simon on next week's show. Right, it's time to

find out whether MyAnna will be facing either food heaven or food

hell. Your food heaven would be this magnificent piece of tuna which I'll

simply sear and finish with a little beetroot juice. It's served with

some pickled root vegetables and a beetroot puree. Or you could be

facing your food hell, black pepper which I use to cover a piece of

mackerel along with a little mustard then whack it under the grill. It

comes with a simple celery and apple salad on the side. It was down to

these guys, it was 2-1 at home. They were kind to you! Away! So, let's

get this cooking. We need sugar, water and a pinch of salt. The guys

are going to prepare the veg. This is a different selection of veg,

beetroot, carrots, shallots. And we also have radishes. This mixture,

what we are going to do, you can explain this, Glynn. We have

beetroot juice here. James wants a glaze. So it is like a sauce.

Like a gel. We have a little bit of the gum, which is a thickening

agent. You can buy this now from the

supermarkets it is a xanthum gum. I have seen it in the supermarket, you

can buy it now. You can get beetroot juice in a jar so you don't have to

make your own. So you can make it as it is with the two ingredients. The

pickles are heating up. Then I marinade the tuna. The tuna, we need

apricot jam to go with it. This is an idea I had from Morocco. They

have a mixture of apricot jam and balsamic vinegar and spices. Using

cumin, all different types. We take the beetroot juice. I know you like

that. A touch of that. And because of the sugar content in the apricot

jam, when you char-grill them, they actually barbecued this tuna it is

almost blackened on the outside but a great flavour. We have the tuna.

We are cutting it into a good-sized steak.

And we roll it around. So marinade this.

Hopefully this will give you the inspiration to kokt with your oven.

Apparently you have been in the flat for a year-and-a-half and the oven

is not connected. That's right. I am so embarrassed. I

shall connect it and I shall be cooking this.

Growing up, food was an inat theing rat part of your life. You travelled

all over the place, Oman? I grew up there. I came to the UK when I was

16. So, middle eastern and the UK

countries have been my home. Great flavours over there. A

fantastic selection of food. Food is a big deal there. Having

lunch and dinners together with family and friends is a big part of

the culture out there. A lot of late-night eating, going to the food

shops, having incredible juices, lots of incredible flavours.

Sounds good. We are keeping the beetroot separate from the veg.

You are so clever it is like a factory line of amazing chefs

cooking for me. It is starting to boil here! It is starting to happen!

We are keeping the beetroot separate.

Can you give it a stir for me. Shall I put the gum in? Snoo?

Can you give it a stir for me. Shall I put the gum in? Snoo Be careful

with it. It thickens very quickly. So we add the powder to the boiling

juice. See, they don't trust me to do this.

You are the guest, you have to eat and drink wine.

I have offered to help on every dish, I have been refused.

I'm not being funny but you have not had an oven for a year-and-a-half! I

have a juicer. I find juicing so easy. It is great. It has

revolutionised my life. As I am constantly eating healthible as I

juice. So, we cook the tuna. About 45

seconds on each side. Just satisfactorying it all around.

Is it olive oil. A little bit, but it will blacken.

Keep the pan on as high as possible. How is the sauce? It is coming on.

We have the carrots in there, an escarbiche with the oil I have oil

and the veg. He is letting moo me whisk! Wash her

go! -- He is letting me whisk! Watch her go! A nice colour. Snoo snoo

That is amazing. It is really simple. Now it is

available from the supermarket. And if you put more in you can set it.

It can set like a jelly. It is fantastic stuff. There is nothing

else in there, just that. Now we did mention, at the start of

the show, Ripper Street. It is back on BBC One. Monday nights? Yes, that

is correct. This is the second series? Yes. It has been great fun

coming back to it. We are like a family now, really.

It is great fun. This time around we have had more fun doing it. The

scripts are better, the storilines are more exciting. So yes, it has

been great fun. It must be fantastic for you. As an

actress, to get all of the variety of work as well.

When you speak to many actors and actresses it is the waiting that is

frustrating. For you it has all come together. A mixture.

It is like waiting for a bus. All of a sudden lots of things came at

once. It has been fantastic, but the fact that they are such different

parts. Different worlds to enter. What do you enjoy more? When you

speak to a lot of actors and actresses it is the theatre that

they crave. You have that part. You start on the 19th of November,

Strangers on a Train? I like all parts. It doesn't matter to me

whether it is theatre or film. The script is the key? That is what

draws you in. The script and the character.

Did you watch the Alfred Hitchcock version? Years ago. I made a

conscious choice not to go back and watch it again. I wanted to keep it

fresh and to be a part of creating a new version, as opposed to imitating

something that has been on before. Fantastic. Now you can see the tuna.

That is looking amazing. This is the blackening. The

caramelisation that you get with the apricot jam. Don't worry about it.

That is what you are looking for for the flavour. Then you lift this off.

These guys with ill start to plate it up.

If you can decorate. We have a little veg here.

The carrots. We take all of this different veg

and put that on. It is so pretty.

You carry on. I will get rid of that and take the tuna. With are really

sharp knife. And you can see you get this... Wow! Nice and thin.

This is like Christmas come early. Thank you! There you go.

Happy with that? Then we put bits of this tuna on like this.

So pretty. Do your Michelin star thing.

Pascal, do you want to jump on. Now that dish costs about ?160. Less

is more, chef, less is more! Then a little bit of this rapeseed all over

the top as well. And there you have it. So the

pickled veg, the satisfactoried tuna. A lovely dish that. Nice and

simple. Thank you very much for choosing

heaven. Thank you! Tuck in. While I get the wine, tell us what

you are out in the theatre? We start previewing on Monday, this Monday

and then as of the 19th of November we are going up until the end of

February, the beginning of March. At the Gielgud Theatre.

Yes. Well, dive into that and Susie has

chosen the Villa Maria vate Bin Riesling 2012. The tuna I think that

is great with the spices. It is great when it is charred like

that. Fantastic on the barbecue. Very unusual with the apricot jam.

The glaze is fantastic. And we finish on the T-shirts. Welcome to

Yorkshire! Well that's all from us today on Saturday Kitchen Live.

Thanks to Glynn Purnell, Pascal Aussignac and MyAnna Buring. Cheers

to Susie Barrie for the wine choices! All of today's recipes are,

on the website at: bbc.co.uk/saturdaykitchen. You can

enjoy more great recipes tomorrow morning on BBC2 in another of our

Best Bites programmes. In the meantime, have a great day and enjoy

the rest of your weekend! Enjoy those fireworks too. Bye!