02/12/2017 Saturday Kitchen

Good morning!

Welcome to your Saturday morning

serving of fantastic food and fun.

I'm Angela Hartnett and this

is Saturday Kitchen Live!

Welcome to the show!

Cooking with me today are two

brilliant chefs - the multi

award-winning Tristan Welch,

King of the Wok Ken Hom,

and in charge of wine -

Sandia Chang!

Good morning everyone!

Good morning.

Tristan, welcome back. It is great

to have you on the show.

Thank you. It is wonderful to be on

the show with the wonderful Ken Hom.

What are you cooking?

Plaice baked

in paperwork with celeriac.

Wonderful.

And Ken? What about you?

I am making

some lovely chicken spring rolls.

And Sandia?

We have a few

alternative drinks to go with the

Christmas cooking today.

Fantastic.

And we've raided the BBC

archives for vintage food

moments from Rick Stein,

Keith Floyd, the Hairy

Bikers and Mary Berry.

Our special guest today is a Grammy

award-winning singer/songwriter

whose album Liquid Spirit

was the most downloaded

jazz album in history!

He's also the biggest selling jazz

artist of this year,

he truly is a star, please welcome

Gregory Porter!

APPLAUSE

So good to have you.

Wow! Incredible to meet you. How are

you you this morning?

I am great.

Feeling good? Feeling hungry?

Feeling hungry. I didn't have

breakfast and a light dinner last

night, so I'm ready to get down.

You love food?

I do. It is like

music for me. It's a beautiful

thing.

So, what do people say about your

voice? Chocolate, silky?

Well, I do

hear that, caramel, chocolate, warm,

cosy.

I feel we should be sitting by the

fire.

At the end of the show we are

cooking food heavy and hell. What is

your idea of food heaven? My food

heavien is a great rib-eye. I like

it on the bone with a medium crust.

And food hell?

Pickled fish. It is a

complicated one for me.

This one has been out to Sweden.

They love pickled fish.

They are out early in the morning

fishing there.

They are out early in

the morning fishing there.

So if the viewers give

you HEAVEN, I'll make ribeye

steak with bearnaise sauce

and garlic and rosemary

potatoes.

I'll season and fry ribeye steak,

fry potatoes with rosemary

and garlic then make a lovely fresh

bearnaise with butter,

egg yolks and tarragon,

and serve with a watercress

and shallot salad.

But if Gregory gets HELL I'll make

pickled herrings and

dill potatoes with pickled red

cabbage and apple slaw.

I'll pickle herrings

in cider vinegar, spices,

sugar, onion and orange juice.

Then I'll make a pickled red

cabbage and apple salad,

and serve it all with dill potatoes.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

So everyone, just go

to the Saturday Kitchen website

before 11 this morning

and get voting!

We also want your questions.

You can ask our experts

anything, just dial:

0330 123 1410.

You can also comment

on what's cooking via social

media.

media.

Right, let's get cooking!

Tristan, what are we making?

Tristan, what are we making?

We have the most wonderful plaice.

Look at that, a picture in itself.

What is the name of the dish?

Whole

cooked plaice with lots of thyme,

apple, walnuts, celeriac.

Very autumnal.

So, we have known each other for

years. I judged you in a

competition...

You always judge me

Angela.

No. No. You won the competition, it

was a beautiful lemon tart. You

didn't play around with it, it was

just fantastic.

Simplicity is the way forward. If

you have something beautiful, what

is the point in tarting it up!

You

used a pun there, we will wait for

that until later!

It comes naturally

for me. I can't help myself.

You have been away for a few years,

four or five years. You have been

with the family?

I took some time

away with my glorious family. We

went to Sweden.

Your wife is Swedish.

Yes, my wife is Swedish, the land of

the pickled fish. I had a few years

there. Had an amazing time with my

children.

You were working out there as well.

Not just a holiday.

That would be terrible.

Well, you are allowed holiday, just

not a five-year holiday!

I then had

the opportunity to cook on the cash

Korean. So how can you say no. So I

had an amazing time out there.

Cooking the most amazing seafood.

Beautiful whole fish. Not like this,

they don't have this type of fish in

the cash queen. But this plaice is a

British beauty. You see I am

painting it with the butter. To give

it that lovely shine.

And now I am playing the plaice on

the paper, that is with the thyme.

So you are wrapping UUP in an

envelope?

Yes, it will keep the

beautiful moisture in. The thyme

gives it a lovely earthy flavour.

And some lovely pickles. To give it

the acidity. All of that sort of

stuff.

Obviously, when you are in the

Caribbean, you have met the guys

that you are doing your new

restaurant with?

Tell us about that.

Well, I have a wonderful new

restaurant. I have come back home to

Cambridge. I am a Cambridge boy. I

have the most amazing restaurant

within the University Armssbury

Hotel.

You are on a massive piece of land.

Everyone plays football, walks the

dogs in the morning.

. It is an institution, in itself,

this park. We overlook it.

I have been there many a time.

I knew I recognised you from

somewhere!

I have fond memories of

Cambridge. It's a really great town.

It's wonderful.

It's beautiful, vibrant. There is

always something going on.

I am popping this in the oven for

200 degrees at 25 minutes. There we

are, I can smell the other one

cooking away. It is fantastic.

Beautiful thyme, with the autumnal

flavours it is really sensational.

Does the celeriac have a different

name?

This one, the root one?

Yes.

It is part of the celery feel.

What would you coal it?

Celery root.

Oh! And later we will be having

cilantro!

Oh, that is the best

thing.

I have sliced apples quickly.

This is the style of food in the new

place?

Definitely. I am passionate

about good, simple food. Taking

timeway from the London scene has

reconnected me with what I fell in

love with originally. Cooking for

friends, family, with beautiful

quality ingredients and sim a

eically cooked. And also having a

marvellous glass of wine. That is

completely vital.

And obviously in Cambridge, there

are amazing local suppliers there.

You have the countryside, you are

not far from the coast in some

respects, you can go Norfolk way,

Suffolk way, you have it all there.

Would you grow your own?

I am like

the cat that has the cream. It is

amazing. The local produce is

fantastic. We are arranging to have

our beer brewed for us and delivered

to us by a bicycle!

You are right,

we hate you!

No! That is cooking

away there.

Goodness me! What are you putting in

there now?

Cider vinegar. That gives

it a beautiful acidity. It goes in

with the apples and with the thinly

sliced celeriac. And when it is

reduced nicely, we put in the

beautiful cavalo nero.

I don't like it all chopped. I think

mother nature does a wonderful job

of it as it is.

Just a little tear.

There a touch of water. The steam

will come through to help cook the

cavalo nero. You could also use kale

and spinach.

You could also use kale and spinach.

We also want your questions.

You can ask our experts

anything, just dial:

0330 123 1410.

You can also comment

on what's cooking via social

media.

Right, we are going to chuck in the

walnuts as well.

Beautiful.

You have gone a bit Floyd on us! I

like that.

I know. I know! I'm just passionate.

I love what I do.

A touch more pepper. The bite in

this is vital. The aroma from this

is amazing.

I am taking the fish out. There is a

hill hint in the sense with the

brown paper there.

That is lovely.

There are two ways of testing it is

cooked. One is the paper, that it

does brown a little bit. But you can

take a little pin and give it a

prick and if it goes through the

flesh and has a little give, it is

cooked. If it bounces back, you know

it is not ready.

So, we can lift that now?

Yes.

Asbestos hands! What a girl! Right,

there we are. I will pop this in a

dish. The celeriac is colouring

beautifully.

You can smell those

beautiful aroam areas.

I love this. It is such a great

dinner party dish. It is forgiving.

We say 25 minute but if you keep it

in there for a little longer, it is

fine.

And there are other fish.

Dover sole, sole, sea bass?

Yes but

I like a flat fish as sea bass is a

little more chunky.

What about the walnut oil?

Yes,

finish off with a drizzle of walnut

oil and then as it snowed this week,

we are putting on walnut snow.

Oh, my gosh, you see. I knew you

were fancy. You can make walnut oil

at home?

Yes, you can. Warm up oil,

chuck in walnuts and leave them

together to infuse. And then blend

it in a blender. If you want to

strain it, you can. I prefer not to.

It is great on toast in the morning

if you want to take some of the oil

out!

OK. So give us a recap.

We have whole baked plaice in paper

with loads of thyme... And this is

the grand reveal. I love this. Are

you ready? This is the most amazing

thing.

Come on! Come on!

You can't hurry

this up!

He needs his own show!

Are

you ready?

Great.

And you can put this in the middle

of the table in front of your

guests. Are you ready? One, two,

three!

Wow! Amazing. Perfect, right.

Let's go.

There rewith.

So you are going to do some

filleting there.

I will.

Let's serve Gregory first.

This is

called Amazing Plai kreshgs!

--

Amazing Plaice! Beautiful.

What wine do we have with this

Sandia?

What wine do we have with this

Sandia?

We have a lovely wine. It is

a Viognier. It has lovely aromatics.

This dish is so aromatic. The thyme.

The celeriac, the celery root. This

one, lots of arrowmatics and lots of

red apples. Some herbs in here.

Honeysuckle as well, but best of

all, it has got a great freshness

just to cut through the fish.

Beautiful flavour.

Would you cook fish on-the-bone

yourself?

I prefer it on-the-bone.

Thank you, chef.

It's the best way

to cook it. And the wine, have you

had a little sample?

Lots of aromas,

aromas with the fish. Aromas with

the wine.

It works.

Very crisp.

Do

you like that?

I think it is an

absolute smasher.

I told you.

Anyway, Ken, remind us what you're

cooking later?

A crispy crackling

chicken, sun-dried tomatoes and

spring rolls.

If you want to ask us

a question, just call, 0330 123

1410. The lines close at 11am today.

You haven't got long. Get dialling.

Or you can tweet us using a

question, using the hashtag Saturday

Kitchen.

Now it's time to join

Rick Stein in Berlin enjoying

a knees-up at a beer hall!

Tough job Rick.

Tough job Rick.

A lesson learned in Berlin, the more

difficult it is to find, the more

attractive the venue. But for many

locals here, they don't want to go

finding their way around car parks

and loading bays looking for a sign.

They want a table heaving with beer,

sausages, wine and sour cout.

Sometimes on a journey, you just

want to get grounded and this place,

is where ordinary Berliners go to

let their hair down. This is the

biggest beer tavern, not just in

Berlin, but in the world!

But, if you like pork knuckle,

that's roasted pork knuckle and

potato dumpling, chips, it wouldn't

be Berlin without curryverse and a

soft dumpling-like pasta and lots of

sausages, then this could be for,

especially if you like to drink

lighters of beer. Indeed, many

people think of this as

quintessentialal German food. It

isn't really. It is the food of

Bavaria that goes very well. Snowy

mountain tops and grassy meadows

full of contented cows wearing huge

bells!

German food. It isn't really. It is

the food of Bavaria that goes very

well. Snowy mountain tops and grassy

meadows full of contented cows

wearing huge bells!

I bet 98% of people watching this

would think it is just typical

German food and the Berliners are

snooty about this big beer hall.

They like boiled pork knuckle. But

for me, I love restaurants and this

is just a great expression of a

fabulous restaurant. OK, it's a

little bit-and-a-half, yes, it is,

but I was just thinking imagine we

had beer halls like this in England

serving roast beef and Yorkshire

pudding and having Chaz and Dave on

the stage. OK, a bit naff and

everybody would love it. I really

enjoyed it. Actually, that is a must

for a long weekend. That's cured

pork knuckle, roasted or boiled.

It's lovely, but when it arrives on

your plate, it's a bit daunting. So

I thought why not do the same thing,

but use a bacon joint, a streaky

bacon joint? Do it with some lovely

home-made sour cout with some yellow

split tea puree and delicious German

mustard. First of all, in goes my

bacon joint. That's just streaky

bacon in a whole piece. Next, I've

got an onion studded with cloves. A

lovely scent of cloves. It always

goes well with ham or pork. And some

chilli, just because like it and

some brown sugar. And then some

black peppercorns. About a teaspoon

of those. Maybe a few more. There is

plenty of bay leafs. Now some cider,

300mil, about half a pint in old

money of cider. And finally top

everything up with some water. I'm

just going to leave that to simmer

now more about 45 minutes to an

hour. So, while that is simmering

away, I'm going to make a super

quick sour crout. You may say it is

not a great idea, but I tasted it

next to bought sour crout and found

it nice. You slice up an onion

thinly. I'm going to fry it in

rapeseed oil gently. I like rapeseed

oil. I know many people who think it

spoils the landscape when it's

growing. I love those bold yellow

squares among the greens and the

golds and the browns. I think it's

fabulous. Now, slice up as thin as

you can white cabbage. Remove the

base and cut it into thin strips.

Chuck that into the onions and tump

it down getting the cabbage pieces

covered with the oil. Next, some

caraway seeds. I think this is one

of the distinctive flavours of

Germany. Then salt. And cider

vinegar. And now cider. And as my

old friend Keith Floyd used to say,

"If you can't drink it, for god's

sake, don't cook with it." Finally,

water. I'm just going to let that

simmer now more about three-quarters

of an hour. And then it will be

done. This is an unsmoked bacon

joint and will not disappoint. It's

ready to serve after very nearly an

hour. . It's cooked to perfection

and slices easily. Going to let that

simmer now more about three-quarters

of an hour. And then it will be

done. This is an unsmoked bacon

joint and will not disappoint. It's

ready to serve after very nearly an

hour. It's cooked to perfection and

slices easily. That with my

home-made sauerkraut will be best

served with fabulous German mustard.

Try and find that in the shops over

here. Best of luck!

Rick taking the fear out of cooking

a large pork joint there.

I've got a really

achievable recipe here that

makes a tasty, simple supper - bacon

chop with hispi cabbage,

lovage and parsley sauce.

Quite retro but delicious!

Food is timeless. Nothing is retro,

baby.

Oh, I love being called baby!

Fabulousment take note, Neil, baby,

yes, that's it. So we're going to

put the cured bacon chop and it has

been cured in maple. A little bit of

honey and sugar and stuff. We

sprinkled juniper and salt. We will

start cooking our onions. Gregory,

you are promoting your new album.

Tell us about this. Huge success

already?

Yes, it has been nice. Nat

King Cole and me is the record. Nat

King Cole has been a musical idle,

an inspiration, and influence and

came to his music when I was six

years old and so this project with

the wonderful orchestra here in

London, we recorded. It has been a

dream project more about 30 years.

And why so? Where is the influence?

Is this something as a child you

listened to?

I listened to the music

as a child and in the absence of my

father and got all of this beautiful

fatherly advice in songs like Pick

Yourself Up, Dust Yourself Off,

Start All Over Again. Smile.

Pretend.

But who had the record

collections?

It was my mother's

music.

Yes.

That's where I first

heard it. I made a little song when

I was, you know, and put it on a

tape recorder and she listened to it

and she said, "Boy, you sound like

Nat King Cole."

Wow, what a

compliment?

She was totally lying,

but she was being sweet. I listened

to this music and the tone and the

beauty hit me and it was just at

that time when a boy is six, he

needs to hear everything is going to

be OK. Pick yourself up and dust

yourself off and start all over

again. I heard it from Nat King

Cole. Nat swooped in with this

beautiful voice and beautiful sound

and elevated me and still he's right

there with me throughout my career

even. I mean, the first songs that I

sang were Nat's music.

And what sort

of songs are they? We are coming up

to Christmas. Everyone associates

Christmas Nat King Cole. It is not a

Christmas album?

It is not a

Christmas album, but I do perform

the Christmas song. The whole record

is still my, in my family and my

feelings about music. So the

Christmas song is in there because

it reminds me of the atmosphere of

my childhood in a way. But yeah,

this Mona Lisa, there is Smile and

Nature Boy. It is a song that really

influenced me. If you like No Love

Dying and if you like Painted On

Canvass. The inspiration comes from

a deeper message. That comes to

listening to Nature Boy as a

six-year-old.

Wow, incredible. And

you did it with a huge orchestra?

I

did it with a 70 piece orchestra. We

recorded it in London at George

Martin's studio. London Studio

Orchestra. Really just the

experience of sitting and having 70

instruments around me and the

conductor.

Oh my god.

It was a great

feeling.

It is so incredible. Now

then, so obviously that and you have

got the tour next year?

I have a

tour in April.

Starting in the UK.

I

tour all year. I'm on the road 300

days a year, but the UK tour will be

in April.

Yes.

And on the 19th and

20th of April, we will be at the

Royal Albert Hall with the full

orchestra. So that will be a great

experience.

Fantastic.

All the other

dates we will be doing the songs.

But with the smaller orchestra. From

the UK, going back to the States and

going all over Europe.

All over the

world. I am fascinated. I'm thinking

about this show and thinking about

food and how I really get to travel

all over the world. It is really a

food tour.

LAUGHTER

I'm not really into this music

thing! I'm into eating food.

So

you're choosing your countries by

the cuisine?

It is extraordinary.

I'm not lying, from bushmeat in

South Africa, to some extraordinary

stew to you know to - I get to taste

all these different expressions of

love and that's what food is for me.

It's an expression of like here. I

just remember, whatever it was, she

used to, she used to, she used to,

we called it corn meal mush.

Yes. Is

that like grits?

No, fancy people

call it polinta.

Thank you very

much. Excuse me, I'm one of those

fancy people!

LAUGHTER

This is what I'm saying.

LAUGHTER

You know...

I have been called babe

and fancy.

She would put this corn

meal mush in front of me with a

little butter. It depends what day

it was whether she puts a little

salt or sugar. It could go either

way. Yeah, man, it was just, it was

just, she was like, "Here you go,

baby." That's food to me. "Here you

go, baby."

She was cooking for eight

children. Big up your mum here.

Right. Corn meal mush is cheap too.

No, but polinta is expensive.

I

might have to re-brand that and call

it. So what I have got going,

Gregory, we have seared the bacon. I

know because you love a little

crispness, we have got cabbage with

apples, a little bit of onion and

we're going to lad loveage. Here is

what I have got, this parsley sauce.

A white sauce like a roux and I'm

going to add loads of parsley so we

have got this beautiful lovely sauce

which goes so well with ham.

OK.

I

feel I'm being under scrutiny. It is

like having my mother here. Let's

not hide, you were a chef in

Brooklyn. I know Brooklyn very well.

Food is jazz. It is your creation.

It's what your fingers, what you do,

how you cut. The final creation is

your composition.

So you are cooking at home? You are

cooking for Christmas?

I do.

Are you going to deep-fry a turkey?

They always do that for thank

giving!

No! My brother is coming.

But I am cooking all day, my brother

does that, he fries a turkey for 30

minutes and he wants to be the star.

"Don't eat that stuff over there,

just taste this turkey! " I

absolutely hear you.

He leaves three gallons of grease.

The grease is all over my driveway.

I'm like, "man, come on" and he

never cleans up. He leaves the next

day, "Bye, brother."

So what are you cooking this year?

I

am cooking duck confit this year.

I'm trying to source duck fat. It is

a little difficult to find.

To try to find the confit?

I am

trying to find the duck fat.

I know

a guy!

I will smuggle some home in

my suitcase!

So. I'm putting a

little bit of this cabbage on the

plate for you.

OK. I'm excited.

I love that. We have it at Christmas

all the time. I cook for a lot of

people and then my cousin does the

most annoying thing and makes

presents for everyone. And then it

comes to the food and my mum is like

"these are lovely Angela, your

cousin made these, do you know how

to make them?" Right, so we have

this here, and we are going to slice

this. That is a tad under there.

We have one ready which is just as

delicious. We don't want to poison

our guest! We move that one over

there.

Perfect. Lovely.

Now, we are on the corner here, so

we are fine. That is OK.

Beautiful.

It's such a beautiful colour.

It's a beautiful chop. Because it is

bacon. It is all cured. That is

beautiful and pink there. Then we

put our little bit...

Perfect. A little bit of that and a

huge pork chop there.

There you go. Have a little taste.

Oh, and now I have some duck fat for

you as well. So a little gift from

us for Christmas.

I think you might need a little more

as it sounds like you are cooking

for a lot of people.

I need about a gallon.

A gallon please, people! There you

go. . Wow! Are you liking that?

Beautiful?

Yeah.

That's what we want. It's the

sweetness.

Perfect.

Lovely.

Lovely.

So what will I be making for Gregory

at the end of the show?

Will it be his food heaven - rib-eye

steak with bearnaise sauce?

I'll season and fry rib-eye steak,

fry potatoes with rosemary

and garlic then make a lovely fresh

bearnaise with butter,

egg yolks and tarragon,

and serve it all with a watercress

and shallot salad.

But if Gregory gets HELL I'm

making pickled herrings

and dill potatoes with pickled

red cabbage and apple

slaw.

I'll pickle herrings in cider

vinegar, spices, sugar,

onion and orange juice.

Then I'll make a red

cabbage and apple salad,

pickle it, and serve it

with

Dijon mustard, chives

and dill potatoes.

Don't forget, what he

gets is down to you!

You've only got around 25

minutes left to vote

for Gregory's heaven or hell.

At the moment it could go either way

so go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

He's influencing it, I feel.

Anybody that comes to my concert

gets a free rib-eye steak!

I'm

coming now!

I'm coming now!

Now more from Keith Floyd in France,

and this week his cooking,

and his language skills,

are really put to the test!

and his language skills,

are really put to the test!

I'm not sure about this music, it

reminds me of waiting for the

Beefeater to start.

Now, that's much better. Thank you.

I can do my commentary perfectly.

This is Biarritz. It is a bit like

Bournemouth. But here everything is

shut up, waiting for the summer

parties to start. If anywhere is

synonymous with parties, this is it,

they all used to meet here. Of

course, times have changed. The rich

and the famous may be a little faded

these days, my next victim, Mimi,

her father was once the Mayor. But

now is helping out cooking

presenters.

SPEAKING IN FRENCH.

Look, this is made from the colours

of the Basque countryside, green,

white. It is a pipperade.

So, red, green and white this dish

is made of. The fruits and the

vegetables of the area. There are no

fruits but the peppers could be

described as frits. Here is salt,

thyme, garlic, pepper. Fried onions,

fresh parsley, tomatoes, chopped and

descreened.

First of all, it is difficult to

know who is cooking!

Real Basque people would not go to

this ridiculous detail, to prepare

what is a perfectly ordinary

scrambled dish.

I'm

cut it up...

No!

Good. OK. The

essential thing is that you get into

the pan all of these bits and

pieces. The onion, the red and green

peppers, now some garlic. Some

pepper, some salt. All sizzling

beautifully away. Soft but not too

soft.

It's the Floyd pipperade.

Yes.

Now a little parsley.

Now you let that simmer for five or

ten minutes so.

But she says that's no good but I'm

going to say that it is. Then you

put the eggs in just like ordinary

scrambled eggs.

Doucement!

It does not look a bit like a

pipperade, she says. Well, I tell

you what, a lot of restaurants in

England will be disappointed to hear

that. This is how they make it! Now,

that with nice little pieces of

fried bread, a good glass of wine

makes a superb snack, as I'm now

going to demonstrate.

It's lovely!

She says she has no real interest in

eating it, as the way I cooked it,

it was so off-putting, that she

knows already it will taste

absolutely awful.

The peppers are raw... There is not

enough salt... Not enough pepper...

In brief, it is absolute rubbish!

So, madam, please sit.

That is not a pipperade, that is a

pipperade, you little pipperade,

you! She's already cooked her's all

together, where as mine were all

apart, just to refresh your memories

of the little mistakes I'm making.

Look at that Clive, not me, I'm

embarrassed!

Look at that Clive,

not me, I'm embarrassed!

Great stuff Keith!

Just goes to show, even the mighty

Floyd can't win them all!

Who would have thought he would be

told off by this French playedy! --

lady

Who would have thought he would be

told off by this French playedy!

?!

-- lady ?!

Right, still to come,

Mary Berry makes a beautiful

honeycomb ice-cream.

She whips cream and condensed milk,

then stirs in delicious

homemade honeycomb pieces.

She finishes it with

more crunchy honeycomb.

Delicious, and easy too!

It's almost omelette challenge time!

And this week's puns

have a musical theme in honour

of Gregory.

Chefs, will your omelettes

STRIKE A CHORD,

or HIT A BUM NOTE?

You can JAZZ them up,

but don't get the BLUES if you lose!

If they're not cooked

I'll be SOUL upset!

Who will win?

TUNE in later to find out which chef

will FACE THE MUSIC!

So will Gregory get his food heaven,

ribeye steak with bearnaise sauce

and garlic and rosemary potatoes?

Or his food hell, pickled herring

and dill potatoes with

Or his food hell, pickled herring

and dill potatoes with

pickled red cabbage and apple slaw?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking.

Ken, what are we making?

Let's go. How are you?

I'm fine.

Fabulous. Lovely to see you as

always. Tell us the name of the

dish? What are you making?

It is

crispy chicken sun-dried tomato

spring rolls. It's an east/west

recipe. I'm cooking it tonight to

raise money against hunger.

How many guests are you cooking for

tonight?

Only 167 people.

OK. Not too many people. That is

fine.

And this is a charity that you are

on the board. An ambassador of it?

Yes. For many, many years. Do you

know, I think all of us that cook

really feel that there should be no

reason why anybody should be hungry

in today's world.

Sure.

Action Against Hunger is famous. As

you know, you are a supporter as

well.

So getting chefs really involved

with cooking for children around the

world.

This year, the fine wine auction

gave a dinner. And we hope to raise

at least a quarter of a million

pounds.

Wow! You are aiming to do that

tonight as well?

What will happen if

we do that, the government will kick

in twice the amount. With are doing

this thing, a campaign called

Healthy Mum, Healthy Children.

Fantastic. Brilliant. Well you are

cooking with some of the regulars

from here. Michel Roux, Paul

Ainsworth.

It will be like Saturday Kitchen all

over again.

Fantastic. You are always busy.

Always travelling.

Not as busy as Gregory.

Well yes, that is quite something.

But where have you come back from?

From Thailand and Hong Kong. I was

doing a charity in Hong Kong. A

charity for children. I don't know,

it has become my new passion. You

know, whether you can cook, there

are some things that I can't do but

I do know a little bit about

cooking.

I'll give you that. That is true.

Like we say, it is important. You

want to teach the next generation

how to cook and there is a certain

responsibility.

So what is in here?

Spring onions

and chives with your chicken and we

have the bean thread noodles.

Just put them in hot water?

Yes.

Perfect.

This is fresh coriander, that

Gregory would call cilantro.

See, I have been listening to him.

That is with the sun-dried tomato!

Yes. What I love to do, I love them

with olive oil. Of course, this is

Italian, which is 50 you but

still...

Thank you very much.

Why the noodles?

I cut them up a

little bit and let them coal cool.

They win take up the moisture that

comes out from the cooking.

So nothing is

Put that in here and

some salt and pepper.

And a little

bit of seasoning.

We mix that in.

This is what's really interesting.

So if I give you that there.

OK. We

just cut up these.

I'll get you a

spoon to mix those in with.

What was really nice for the third

year in a row, we have maintained

our Michelin stars. The team is

pretty thrilled.

Yes, of course,

they are. And the chef who runs it

out there is trained under you?

Yes.

You go out at certain times?

He's

actually half Japanese and half

Brazilian, but he acts like a real

Brazilian.

What does that mean?

Cool!

Beautiful and cool and laid

back. It is big now in Brazil, isn't

it?

Yes.

I have cooked out in Brazil

and it is great fun out there.

This

is rice paper. We soak it in a

warmish water. Not hot because you

don't want it to cook.

And you buy

them from any supermarket or Chinese

or Asian store.

Make sure you...

Keep them covered up. I'm going to

do the herbs.

You put this on a,

just a dry surface like this. It

starts to get soft.

OK.

But the

thing is, here are some tips about

using this. Wait until it gets soft.

Be patient and if it's too hard it

will crack and just take a bit of

this lovely filling and there is a

tendency that people tend to

over-stuff.

A bit like pasta when

you make it.

Enough. As you see how

I'm rolling this.

Yes.

It's really

quite wonderful.

And quite tight in

a way.

Yes, very tight and I'm

rolling it like a cigar.

Ah.

And

fold it like an envelope and you

come to the very end and I have some

flour just mixed with water. So it's

like a paste. I use that to seal it.

Just...

And you need, you can

prepare these ahead?

That's right.

Let it sit-in a pan. Don't cover it

with clingfilm because clingfilm

will make it moist. Drop them in one

by one like this.

Yes.

OK.

And you

don't play around with them, do you?

Don't touch them. There is a

tendency. They tend to stick

together.

Yes.

But just let it cook.

Yes.

Be patient.

Yes.

And you see

how, they will stick because at this

point because they are very, very

hot.

Yes.

If you move them, they'll

break open.

Sure.

Now, what you can

do...

Once you put them in, the oil

is hot, but it cools down with the

more you put in.

What is happening

with the filling, it's steaming and

cooking.

Yes, cooking inside.

Exactly.

If you'd like to try Ken's

recipe, or any of our dishes, then

visit our website,

bbc.co.uk/saturdaykitchen. While you

are there, you can vote for

Gregory's food heaven or food hell.

Right, it is looking good. I have

got the lettuce baskets ready.

You

don't need a dipping sauce because

the tomatoes are really very, very

tasty.

And it's nice and moist?

Exactly.

Could you make them the day

before, you could, yeah, put them in

the fridge, but not clingfilm them?

Put a hot towel over them. See how

they are stuck together, but that

doesn't matter.

I love the way you

turned that, one motion, god.

The

whole thing about cooking, as you

know, being a well-known chef, is

just don't panic.

Yes, exactly. Keep

calm.

Yeah, keep calm!

LAUGHTER

Or have something ready in the

fridge cold that I prepared earlier.

Tristan Welch carries a wok around

with him. Can you back me up?

There

is two things I carry around with me

and that's one is a picture of my

mother and the other is a Ken Hom

wok! I daren't tell you which one I

prefer. My Ken Hom wok has stood the

test of time and travelled with me

to multiple countries.

I paid him to

say that!

The cheque better be in the post!

There you go. Right, you can start

to plate now.

It's wonderful to eat

this.

That's enough herbs there for

you?

Yes, fantastic.

Wonderful. So

you just pull them apart now.

You

just pull them apart once they're

done.

You see, there is chef hands

as well. Boiling. Fabulous.

As you

have been cooking for a while as you

have.

Got another little basket

there. Perfect.

It's quite a

healthy.

Do you like spice, Gregory?

I do.

It's not very spicy.

You're

right, it is not very spicy, but a

little tomato kick.

I bet you like

spice, Gregory.

I might dab a little

pepper sauce on there and a little

peppery oil.

What you do, how to eat

this, is just simply take it and

roll it.

Yes. Roll it in the lettuce

and then eat it.

Like a tacco. You

see, he understands that.

There is a

few cultures going on here. I love

that. It's like this table.

Right,

so, tell me the dish again, please,

chef.

It is crispy crackling,

chicken, sun-dried tomato, spring

rolls.

Delicious, that's what it is.

Let's go and taste this. Take one

yourself and pass it round. There

you go, Gregory.

This one is talking

to me right here!

It looks so

healthy, doesn't it.

Now I can say I've cooked for

Gregory Porter.

You could never cook

enough of these, I reckon.

Are you

liking that?

That's very nice.

What

are you going to match?

Normally

champagne. Non alcoholic as it is

the beginning of December and we all

need to pace ourselves a bit. This

is made with fresh ginger and fresh

mint is in there as well and fresh

lime juice and we top it up with

ginger beer.

Fantastic.

Serve it

with a straw to get all the flavours

muddled in together. We have used

paper straws. No plastic straws

here.

No plastic. Very good.

Exactly.

So lots of fresh ginger and

fresh mint. It is really healthy.

Are you liking this, Gregory?

Would

you normally use a Thai base with

this?

Yes. Absolutely.

He is too

foodie this guest. He knows far too

much.

I could listen to Gregory talk

about food all day.

Do you like

this, or would you prefer a little

champagne, Ken?

You can have

champagne after that.

That's a great

substitute.

It's too healthy for me!

The ginger is great though.

It works

well.

Now let's catch up with Si

and Dave the Hairy Bikers.

They're in Texas in search

of the perfect fried chicken wings.

We're cooking up our double fried

back side kicking hot chicken wings.

They may look similar to southern

fried chicken, but the sauce sends

them into major league spiciness,

but a blue cheese dip cools them

down. With southern fried chicken

you marinade to keep the moisture

in, but with wings, you want to draw

it out.

Sprinkle the wings with

salt. Stick them in the fridge for

24 hours. Bring them out and pat

them dry. If it's wet, it won't

crisp. There are three fundamental

parts to a chicken wing in these

here parts. The tip, the flat, and

the drumette. We will take the tip

off and discard it and separate the

flat from the drumette. I'm crack on

with these mucker.

The first thing

for the sauce, I take a pan and melt

some butter. Into this butter, I'm

going to grate two cloves of garlic.

Oh, look at that. The drumettes and

the flats. In true American-style we

start our hot sauce by cheating with

a big glug of ready made stuff into

our garlicky butter. To temper the

cider vinegar, we put in a teaspoon

of sugar. There is a duck in my

sugar!

Do you know why, everything

is cute in America?

So the sugar

goes in like this. And some black

pepper. And that is the sauce. Yeah,

Kingy, my hot sauce.

Oh wow.

So here

we go, we are at temperature now.

I'm going to drop these in for ten

minutes, 160 degrees. Now, this is

the cool, smooth sauce. One onion

diced goes into the bowl. The blue

cheese goes in. Buttermilk again.

Look at that.

It is like a

commercial. Creme fraiche goes in.

Now, some cider vinegar.

One

teaspoon.

Just mix this together and

that will be the wonderful cool

sauce.

Turn up the heat to 190 for the

second fry. This hot blast crisps

them right up.

The wing really has become the king

of snacks in America.

Super intounld

there are 1.3 billion chicken wings

eaten in America. That's four

chicken wings per man, woman and

child all over the States. That's

massive.

Yeah, that is massive.

These are perfect. The salting, the

double cooing, listen...

Oh, it's

like shrapnel. Perfect.

Then Slater

in a lovely hot sauce. It's sweet.

It's savoury, it's spicy, it's

garlicky. Oh... I think these are

the ultimate cheap tasty bar snack

and as such best served in a basket.

And as we found out in Texas, man

that this is practically vegetarian.

I was watching TV, and there was a

programme called The Odd Couple.

Now, it's you and me, the odd

couple.

Let's go.

They're hot.

They're cool. It's chicken in a

basket American-style.

Oh man. Have you tried the sauce,

the blue with the chilli?

Kingy,

there is wizardry going on here.

Do

you know what, Texas has been really

good to us.

It has got history and

culture and from the time of slavery

until now, chicken has been a thing

that binds everything, it is

ancient, it's modern, it's

everything.

Yeah, Dave, we need to

get back to the park. The fireworks

are about to start. I wonder if the

game has finished yet?

I hope so.

It's getting dark.

That doesn't stop

Texans. They're crazy. There is even

a pool at the side of the baseball

field.

Well, why wouldn't you?

You

know what, dude, hasn't the chicken

in America been a real rags to

riches story.

Do you think this

would catch on at the footie?

Oh

yeah.

ab America!

And your wonderful

chicken and eggy dishes...

We salute

you!

Thanks boys, ending their USA road

trip with a bang there.

And that is it!

We are going to find out now, if you

get heaven or hell.

We are going to find out now,

if you get heaven or hell.

The heaven and hell

vote is now closed.

Gregory's fate is sealed!

Are you feeling confident?

I am

feeling very confident. I promised

rib-eyes to all of my guests to my

shows!

Bribery!

We will have to get

the butcher ready for all of that.

Now we are taking your calls.

Barbara, what is you question?

My

son has bought me some pasta from

Italy.

And some egg truffle pasta.

Raison d'etre

What sauce would you

serve with it, Ken?

I would serve

something very simple. Just a little

bit of butter.

The truffles are so delicate. You

don't want to take anything away

from it. Salt and pepper. Keep it as

simple as possible.

from it. Salt and pepper. Keep it as

simple as possible.

Restan?

-- -- Tristan?

I think if

you cook the pasta for a minute or

two, and keep it simple too.

Greg ory, you have a couple of

tweets for us?

Yes, from Rain God.

Nice name!

Yes, very.

An easy recipe for rabbit and what

wine goes with that? They say that

they have one lying in the freezer

for a yummy freezer. I guess that's

the rabbit?! You should not freeze

the wine!

Ken?

I would marinade it

in soy sauce. Some rice wine. A

little bit of sesame oil. And then I

would take it out and put in some

highway sin sauce.

And the wine Sandia?

I think a nice

chilled Pinot Noir would be lovely.

And the next question, Gregory?

Kieran asks what is the best way to

cook Christmas duck. For me... I'm

doing duck confit this year! What I

love about it, after you have cooked

the duck leg, the skin, you get the

skin crispy at the end and put it on

the plate. That is what is so

wonderful. The crispy skin with the

tender duck meat.

Roast

can be complicated, as some areas

can be more meaty. So the confit is

a wonderful way to go.

And we have a question from and

roux, what is your question?

My

brother has come back from

Australia, and has given me a very

odd ostrich egg. I was going to

poach it, fry it but I turned my

back and it hatched. It is running

around my flat!

So you wanted to ask

about about an egg but it's hatched!

Well, importantly, you have to pluck

it first.

What if you had an ostrich egg?

I

would scramble it.

Well, thank you to everyone who

called and tweeted.

For this week's foodie

film, we sent Duck &

Waffle's Dan Docherty to Suffolk,

to meet Deer Manager Steve Trickier

and his wife Lynne, whose home-made

meat pies are Truly Traceable.

Take a look.

Take a look.

As a chef I'm passionate about

British game and like most people I

like to know where my meat has come

from. I have come to soock to meet a

husband and wife team who have taken

traceability to a whole other level.

It started I was asked to make

sausage rolls. We had surplus have

beenson and decided to put in some

venison products in to sell. Four

months after that, we entered the

British Pie Award and walked away

with British champion. That is the

moment it took over our lives.

We

are in a prime area for this and at

the crack of dawn it is very early

and very cold. So what are we

looking for?

It is safe to say, this

is definitely not a sport. It is

land management.

It is for the good

of the heard. If you have too big a

heard, you get interbreeding and

various diseases passing down. I

take no enjoyment from it at all.

The enjoyment is to get a good,

clean, humane ethical kill.

This is why I wanted to see this

stage of it. As a chef you use the

different parts of the animal. You

know where they come from. But it

see it, and to understand that whole

journey.

So we have been up early. On the

shoot. We have shot something and

now it is time to see you work your

magic with the pies.

What do we have here?

We have the

butchered meat, and some diced

onions, carrots, celery and a little

bit of chocolate.

Chocolate is something that chefs

use traditional with venison. Why do

you use it?

We think it gives an

extra flavour, a richness and not so

much sweetness as it it is a dark

colour, and it gives a richness to

the gravy as well.

How do your customers like it?

The

ladies like it. With the red wine

and the chocolate in it.

We can show here the exact details

of the animal, where and when it was

culled. The full traceability.

It smells incredible.

May I?

Be our guest.

Wow! That is a proper pie. Guy,

thank you so much for taking the

time to show me around. It has been

an salute honour to see your craft.

That is an amazing pie.

And we have some of the pies to try.

Tristan, bring that forward.

And we have some of the pies to try.

Tristan, bring that forward.

They are lovely, venison game pies.

This is fantastic.

This is beautiful

and humble.

Wow, they look fab.

Just need a

fireplace and a glass of red wine.

It is so important that it is on

traceability. They want to know the

food, where it come from, the farm,

the region, everything.

Delicious.

Very, very good.

Do you like that Gregory?

The pastry

is beautiful.

Really good. Fantastic. Right, you

two, no slackers. Back to work! You

know what is going to happen now.

Right!

It's omelette challenge time.

Tristan and Ken, no point looking

for your previous times

because the board's been wiped

and there's everything to play for!

The aim now is to make fast, EDIBLE

three egg omelettes that are good

enough to feed to our hungry crew.

CREW CHEERS

But if they're not they'll

go in the compost bin

But if they're not the.

CREW BOOS

So will it be CREW or COMPOST?

Your time will STOP when your

omelettes hit the plates.

And to help you along,

we've got a brilliant song

from Gregory's new album,

let's take a listen.

Lovely.

Let's put the clocks on the screen,

are you ready boys? Three, two, one,

go!

I want to dance!

Perfect.

And what's the name of this song?

This is LOVE!

Let's put some love

into those omelettes.

Ken, you are taking time. But your's

could be tasting better.

That's important.

I might add a little bit of venison

to mine.

That is cheating now!

That's cheating!

It is traceable.

Don't worry, I will not mark him up

for that.

Come on. You are supposed to be

fast. We don't have all day.

Let's go.

Perfect.

Wow. They are starting to look like

omelettes.

I have never seen this on the show

before.

That is very hot.

So when you are ready you two.

He has a charity do, you have to get

back to Cambridge.

When making an omelette, you have to

take your time.

The song is getting to you. Come on!

On the plate.

Let's go! Come on, chef, last but

not least.

You've been too long in

the Caribbean!

Well it looks like an

omelette.

I don't think that the crew will go

hungry.

No, they are not.

Are you nearly there? Perfect. He

has done the seasoning.

I hope there is a track two!

Right,

we are at the end of the track now,

Ken. I may have to mark you down.

No, take your time.

I'm going to taste Tristan's while

we are waiting.

Mine is a venison pie, fully

sustainable and traceably.

-- traceable.

See, I like my omelette slightly

crispy!

Wow! Beautiful!

That must

have been the longest Omelette

Challenge we have ever done, Ken.

It certainly was. But at least it

looks like an omelette and finally

tastes like one.

Veriedible.

So, on the scores.

Ken, 2. .26. It wassedible.

So it is on the pan handle.

Tristan, you got...

I don't care?

Account you got 1.30. So you are not

doing too badly. You are just over.

But you both took your time. The

secret is edible and quick.

So will Gregory get his food heaven,

ribeye steak with bearnaise sauce

and garlic and rosemary potatoes?

Or his food hell, pickled herrings

with dill potatoes and

pickled red cabbage and apple slaw?

We'll find out after Mary Berry's

showed us how to make heavenly

honeycomb ice-cream.

honeycomb ice-cream.

Heap 100 grams of syrup. What are we

up to?

95.

100.

Well done. With 200 grams each

of light muscovado sugar and butter.

It has melted.

Can you get that big

bowl there? I'm just going to pour

all those ingredients in there

because it is easier to mix in a

cold bowl.

It looks yummy.

Add 150

grams of porridge oats. And 100

grams each of puffed rice and

sultanas. Now I've got some

ingredients here. What do you think

that is? Taste it.

I know what it's

called, but it's on the tip of my

tongue.

Coconut.

Well done. We've

got 50 grams of coconut. Pop that in

and then those. Some people grow

this plant and it grows rather tall

and it's yellow.

Is it poisonous?

No, otherwise I wouldn't be putting

it in.

It's a sunflower.

So put

sunflower seeds in. You will need

about 50 grams along with the same

amount of dried cranberries and then

give it all a good mix.

There is plenty of people to taste

it!

These are fail-safe if you follow

the next couple of tips.

It's important to compress it so

that all the air is out so that when

we cut it into squares it doesn't

all fall apart. Also, chill the

mixture for at least an hour. And it

will make slicing so much easier.

Come on, son.

It's dinner time.

. There we have at got a wonderful

batch I my cranberry and coconut

energy bars. They're playing hard.

They'll love these. Look what I've

got.

Food!

There we are. Come on Aster. Shall

we say girls first?

Aster, I think

you could make these. Thank you.

It's usual to take the one nearest

to you. What do you think it tastes

like?

Really yummy and there is

really nice raisins.

All gone.

All gone.

My family simply love ice cream.

They'll have it at any time of the

day and this one is dreamy and

simply scrumptious, but good news,

it's incredibly easy to make.

The honeycomb is nothing to be

scared of.

Add four tablespoons of golden

syrup.

And 150 grams of caster sugar to a

deep sauce pan.

And place on a low heat.

And then I need to stir that and

just do it very carefully until the

sugar has dissolved.

You'll know when it's done when

there is no grit at the bottom. Now

allow the mixture to bubble until it

turns a golden caramel colour. I

think that's perfect.

Turn off the heat. Add two level

teaspoons of bicarbonate of soda.

One. Two. And as soon as I stir it,

it's going to foam up.

That's it.

It's almost like magic, isn't it?

Don't be tempted to touch it. It is

burning, burning hot. While the

honeycomb cools, you can get on with

making the ice cream.

And you don't even need a machine to

do it!

Whisk 600mils of double raem to soft

peaks. Then add one tin of condensed

milk. When I was young we had a den

and if we could get hold of a tube

of condensed milk and some bread, we

used to make sandwiches of it and it

seemed heaven to us. I don't exactly

fancy it now. If this isn't

foolproof, I don't know what is.

It's so, so easy. Now, for the fun

bit. That was quite easy, wasn't it?

It looks as though I'm really

strong. It's taking absubtly no

effort whatsoever. Set a third of

the honeycomb aside and fold the

rest in. If you like, you could also

use nuts or chocolate chips. Simply

freeze for six hours or overnight.

Top with the honeycomb or any sweet

treat you like and voila, it's done.

Thanks Mary, simple but delicious!

Right, time to find out

whether Gregory is getting his food

heaven or food hell.

So will Gregory get his food heaven,

ribeye steak with bearnaise sauce

and garlic and rosemary potatoes?

Or food hell, pickled herrings

and dill potatoes with

pickled red cabbage and apple slaw?

pickled red cabbage and apple slaw?

I can reveal a massive.81% of the

voters...

Wow.

Wow. Do you think

they love you or they don't love

you? That's quite big.

.81% of the vote went to heaven!

APPLAUSE

Clear all that guys because Tristan

and Ken took so long with their

omelette we will be super quick on

this! That's all I'm saying.

omelette we will be super quick on

this! That's all I'm saying.

We have this beautiful rib eye steak

that we're going to cook on the

grill and put through the oven with

the bone in just for you.

Oh right.

A little bit of pepper. So you've

also just finished, it was on last

night, the last of the BBC Four

programmes.

Yes.

What's the title of

that one?

Yes. These are my choices

of voices, you know.

Yes.

And we

had, we were in New York.

Yes.

We

did some here in London.

Yes.

We

really travelled all over the world

to find great voices.

The idea is to

go around and hear all these

incredible singers?

And to talk

about the power of the voice and how

it communicates.

Yes.

And tells our

stories.

Yes.

And not only just the

virtuoso voice, but the voice that's

a true teller like a Bob Dylan. The

voice, the voice is more about the

message and the story.

Not just

about the actual voice itself, but

how they're telling stuff, exactly.

Right. Right. Can you name your

favourite?

Would that be too wrong

to say that. It would be hard. Oh, I

got you there!

I love it that we

went from rock, we talked about

Prince and Michael Jackson and Bing

Crosby.

Listen to this guys, I have

got a track for you now.

# Smile...

Do you like that? I'm

coming to the concert. Right. So

we're going to have that playing in

the background. It mellows Tristan

out. Once that's melted, he's going

to add that to the yolk. We have got

our rib eye grilling here. I'm going

to get some of that fat rendered

down. Which is brilliant there. And

then Ken is doing a lovely

watercress salad with shallots and

mustard and vinegar and then I'm

going to add a little bit of garlic.

Whenever I do the show, I steal the

recipes for one of my chefs. I

credit Neil for this one. Right, are

you OK, chef?

Yes.

A bit of olive

oil as well. Let's give you that.

You chose all the songs yourself?

Yes. It was enjoyable learning about

amazing singers that I didn't know

so much.

Yes.

About.

Yeah, of

course.

Really, we went to a museum

in New York City.

Fabulous.

This

gentleman, his entire house is

filled with just memorabilia,

stories. His tie and handkerchief.

Everything he did.

And told his life

story.

Fantastic.

Which is really

about who he was as a man and how

this music was affected by who he

was as a man.

And it also influences

you?

Right. This is my whole thing

about music is when you put your

life story into the music, that's

what makes it unique.

Yes. That's

exactly it. You were influenced by

your mother being a pastor. Your

father wasn't around. You hear you

nubbing? Snuck in and played records

when you weren't supposed to?

It is

the whole story of the person that

makes the music.

Have you written

songs for your family, have you

written for your song?

Absolutely.

On my last record Don't Lose Your

Steam is for my son. My family can

see and hear themselves in the

music. I mean even if I don't know

the world.

They know it's for them.

They can go, "That's me."

We're

going to get our steak out, ready.

Wow, this is, I can't tell you how

good this smells, you guys.

The last

one was on last night on BBC Four,

but it's on iplayer as everything is

now.

Yeah.

So we can listen to that.

Fantastic. Right, so, we've got our

po tate ois in here.

# Why don't you just smile? ? #

Oh my gosh. I feel all teary now. I

feel emotional.

Wow.

So right, what we have here,

there we have our rib eye steak

which I'm about to carve for us,

we've got our bearnaise sauce and

roasted potatoes. Oh, look at that.

Lovely and pink.

Beautiful.

You can get the wine. Can you move

the board slightly, tris tran?

Of

course.

I love doing it when you

have got a bit of the bone and

people can slice some more off.

Let's put that up against there.

I'll get the cutlery.

Beautiful. A

tiny little bit of sauce because

you've seasoned it anyway. So what

are we drinking?

With the classic,

bearnaise sauce and it is Pernod.

They are loving it. It's good. I

might have to have a little bit

afterwards. I don't think I'll get

near the steak with these guys.

And

there is the bone for you.

Tristan.

Are you liking it more? Delicious.

This is the first time they are all

quiet.

It is so delicious.

Thank you

guys so much. This is wonderful.

So

literally.81%, people love it. They

love you Greg, they wanted you to

have it. That's it. It will be that

you can go a great concert and

you're going to get a rib eye steak!

LAUGHTER

There will be thousands saying,

"Where is my rib eye steak?"

Well that's all from us today

on Saturday Kitchen Live.

Thanks to all our studio guests

Tristan, Ken, Sandia and Gregory.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen

Don't forget Best Bites with Matt

tomorrow at 9.30am on BBC Two.

Have a great weekend.

Bye!

Thank you.

Bye.

Bye.