03/03/2012 Saturday Kitchen

Good morning. We have a star- studded line-up of incredible food

for you, put your feet up and Welcome to the show. Cooking with

me live are two of the finest chefs in Britain. First, the man who's

turned the road underneath the Clifton Bridge on the A52 outside

Nottingham into one of the world's gastronomic hot spots, Sat Bains.

Next to him a man with two Michelin stars, the food he serves at

Hibiscus is some of the most innovative in the country. It's

Claude Bosi. Sat, what are you doing. Salmon with cabbage.

have pickled turnip. Follow that then, Claude. Celeriac risotto,

with no rice. Winter truffle, very simple. The celeriac, the idea is

you finely dice it and you have got some winter truffles because the

season's about to change. Because we think with Chinese grapefruit,

at the same time. The celeriac will be shape of rice. You do that.

Thanks very much! Two top-class recipes from the boys and we have a

great line-up of classic films from the archive for you to also enjoy.

They're from Rick Stein, and Keith Floyd. Now our special guest is a

genuine American Rock 'n' Roll star, his hits Wicked Game and Blue Hotel

gave his success all over the world. Please welcome the brilliant Chris

Isaak. Great to have you on the show. Good to be here. You are a

keen cook then, do you fancy those dishes? I can cook. I cook one dish.

That's it, right? I live by the ocean. I am surfing all the time. I

notice there's mussels around where I surf so I started taking them

back to my house and cooking them up. Sounds good to me. The first

two times it wasn't very good but about the third time starting to

sound good. Congratulations on your new album by the way. Thank you.

was out last month. It's been out about a month. We are having a ball

playing it live. All over the world as well, because you are touring

again in the US next week. I never like to look ahead, I will get

tired if I do. You are actually touring next week in the US, of

course you are here to eat. Food Heaven or food hell. It will be

something based on your favourite ingredients or nightmare

ingredients. It's up to our guests and some viewers to decide which

which one. Food Heaven, which would it be? It's kind of strange but I

like sardines. Not strange for me. It's not a real popular dish, when

I talk to other people. A lot of people have them in tins. If you

get fresh they're delicious. I will eat them you out of the tin, I like

them double layered. I don't like the greasy ones. I am on the road

all the time travelling and my suitcase has sardines in it. What

about dreaded food hell? It's not something most people would dread

but mint is not - I don't like the flavour. It should be saved just

for chewing gum. There you go. Sardines or mint for Chris's food

Heaven or hell. Something Mediterranean, you are a fan - the

fish is filleted and layered with potatoes, marjoram and baked in the

oven served with rocket on the top, how does that sound? I will take it.

Food hell Chris could be facing that mint to make a stunning

dessert, a peppermint and chocolate parfait. The mint is used to infuse

into a custard made with milk, eggs and cream, and put in the freezer

and served with a praline custard. That's not good. That can make kids

very sick I think. Children tonight shouldn't be eating that. Exactly!

Thank you very much. Bigging up my dish. You have to wait to see which

one Chris gets. Let's meet the other guests. They're two viewers,

Kim you wrote in, who have you brought with you? My daughter,

Hannah. You are doing what most people are doing in the moment, we

have this big explosion with bacon. Everybody is making cuptakes --

cupcakes. I would probably try that par frustrate that sounds --

parfait that sounds nice. I did home-made ice-creams. What's the

best dish, Hannah. Confit of duck. Slowly cooked. If you have any

questions don't hesitate, fire away. Two star Michelin chefs on the show

and you get to sty what -- help to decide what Chris will be be eating.

I will be nice to them! I will sing right to you. If you would like to

ask a question on the show you can A view of you will be able to put

your questions to us us liver later -- live later. Right, let's get

cooking. First a Nottingham man behind one of the best restaurants

in Britain, you are going to enjoy this dish, you are not going to be

able to follow it but you will enjoy it. It's the brilliant sat

sat -- Sat Bains. This is a really simple dish. Go on then. It's

salmon, organic. Good source. It's just poached in a confit of duck,

done in oil. I am going to make a teabag with spices. Puree of this.

Little bit of brassicas. Cabbage juice, which is amazing and make a

ketchup. You want to get on and start that. I am going to do the

this one of the dishes from your your restaurant? It's on the menu

at the moment. The season is changing, it's visually beautiful.

The contrast is incredible. It's a beautiful fatty piece of salmon and

that's cooked slowly, around 45 degrees and as soon as we get the

pan up to temperature we just pull it off. A lot of people will be

worried about cooking things that low. Well, in fairness fish does

cook at that temperature and it will be tender. I am going to

infuse this first. There is the salmon, took the skin off the

bloodline. This is the oil. Tops of the leeks, spring onions and chives

in there, plain oil. Here is the oil I am going to poach in. Pine is

very very citrus. Some thyme and juniper and coriander seeds and

wrap this up. I call it a teabag because I am from Nottingham.

is tree pine. We are going to tie that up. The idea is we infuse it

in the actual oil and the idea is you leave that for a - up to about

three or four hours and reheat up to 45. I have done that already.

You are infusing the oil before you cook the salmon. You want that

perfume. If you are worried about the blender, don't, because it's

only just started. About another ten more to go. If you taste this

now, James, you will see. It's quite arrow matic. It's like a

really good olive oil. That's the salmon there. Pop that into the one

at the back. You want me to do a little turnip pickle. I like to

play with lots of acidity. This ketchup here is an old traditional

dish where things like ketchup was from an old age. You used to have

mushroom ketchup and cucumber. This is one with red cabbage. I have

mirin in here, sweet acidic rice wine. Some soy. We have some agar,

a setting agent, as soon as it comes up to simmer, you take it

straight off and it sets in the fridge like a nice jel. We have had

this on the show before you pwts -- but it's not like cornflour. This

is seaweed-based and sets at a higher temperature. Also the

melting point is a high temperature, as well. It's really good for doing

things like purees because it suspends the liquid in the actual

puree. It's good for jellies. Without a doubt. That goes in here.

That's come up to simmer. Again the secret is you have to taste this. A

lot of people will be going urgh! Cabbage juice, but it's delicious

actually. Urgh! It's delicious. It's about 80 dollars this cabbage

juice. Tell us about your restaurant. You have rooms with it

as well. Eight bedrooms. You have recently got your second star.

did, yeah. We were blown away by it all in terms of the accolade. I

have always said it from day one, it's a massive team effort. What we

do at the restaurant, we are in a strange location as you pointed out,

but we try to celebrate that by also doing things that are rustic.

We celebrate the region, the locality of the produce from that

region and hopefully puts us on the map for the right reason.

getting two stars changed in terms of - it must have changed business.

Without a doubt. It puts you on the map. That's what - it's a massive

accolade. We are off the beaten track, under the A52 flyover,

what's nice is drawing people there and what is drawing them is the

food. The food has got more complicated? Not at all. This is

the simplest dish I have ever done. Right, I have lost it. Broccoli

cooking there. This is the actual one that's set. That needs to be

pureed. Show us the difference. Let's look at this. You can warm

that up? Not now, once you add the agar. I can't remember which

blender it was, James. This one. That's for the broccoli. It's got a

great colour with this. This is the point T looks like a ketchup, and

when you taste it it's acidic and tart and this lovely cabbage

flavour which is something that's very much in season and you want to

celebrate that. Spring is around the corner, it looks vibrant. I

love it. It's one of those dishes... Brassicas get a bad rep. Talking of

that, broccoli. Just blend it. Nothing, just blend it. That's

cooking away. As well as doing the restaurant, you are working on your

first book. That comes out in September. It took us two years.

Everyone keeps asking when it's out. It's because it's our first book,

the pressure is on to get it right. We are self-publishing it and the

idea is it's dishes from the restaurant we have done over the

last seven or eight years. I wanted to be honest and all the dishes,

the way they're photographed they're done in real photography

terms. It looks like what you get in the restaurant. We haven't a

food stylist. What you see in the book is what you would get at the

restaurant. Sounds good to me. we have florets of cauliflower,

purple sprouting broccoli and again it adds texture to the dish. Purple

sprouting is in season. There is the oil. Look at that, that's the

tops of the leeks, that's the spring onion and chives blended

with normal oil. That's a brilliant job. Better than ours. Thank you,

chef. Now you are going to ruin it! Warm chicken stock and that gives

body to the dish and warm that oil through. What you end up with is

amazing split dressing. That adds a great depth to the dish itself.

am going to use the other blender here to blend up my broccoli with

this juice as well. If you would like to ask a question you can call

this number: A few of you will get to put your

questions to us live later. You can find all the recipes on today's

show at our website. Don't ask me what I am doing, I am lost! That's

the turnip you pickled. That's what it looks like after two hours. So

you want to do that in advance. That's the one I am going to use.

We have a puree in here. Another one. This is the broccoli. We are

nearly there. How are we doing? Getting there, I think. Do you want

salt in there or something? Taste it, because I put a lot of salt in

the water. OK. The salmon itself is very soft. I am going to get it out

with a spoon. The idea is that it should be very soft textured,

almost like a confit. It looks as if it's not cooked. Because we have

kept it below 45 degrees. Anything over that it starts getting white.

Smell that now, all that pine is in there, been there two and a half

hours. Smells good. Little caramelisation there. We turn these

off to save a bit of gas. Ready when you are. That's it. Yeah.

feel like I am on a shopping channel. Let's have a look. Done

with that one. Look at that. It's smooth, look at that. That's

cabbage water. That's very nice. Cabbage ketchup. I am trying to

make it sound lovely. I am impressed with that. All we do, a

little bit on the base. I am doing two because the salmon is quite

small and I know Claude is at the end, he does like a nice portion.

That's just cauliflower and broccoli that you have sauteed.

Then just sit the puree here, which is very nice, and textured.

there a lump in it? No, not at all. It's beautiful! Just get it on the

plate. One of the best purees I have ever seen. Thank you. There we

Again we put this little purple sprouting here. Lots of different

textures, roasted cauliflower. That sits there. As you bite into it you

have the warm, cold, pickled, puree. Lovely salmon that's really juicy.

Do you cook all fish like that? Just salmon for this. I have this

lovely pickled turnip. Have a taste, again sweet and sour. Good to me.

But it's still crunchy, that's the beauty. Just going to finish it

with my sauce. I have you some radishes there. This is the onion

oil, very vibrant. Lovely acidity to it. It almost splits that.

splits with the actual chicken stock. Lovely dressing. Remind us

what that is. Salmon poached in pine and thyme oil and brassicas,

pureed ketchup and lovely turnips and radishes over. Looks good to me.

How do you it at home, I haven't a Right, you take one and I will take

one. Chris can have one. Dive into that. I will put one here, dive

into that one. Tell us what you think of that. I don't know whether

this will be the second dish that you ever create, but the difference

in textures and that's what you are known for. The salmon looks like

it's raw but it just melts in the mouth. You need to leave that for

about two hours. You could reuse that oil. Over and over. Happy with

that? Very good. I know a lot about cooking salmon, my pwutdy -- buddy

in Acas ka -- Alaska sent me a full salmon, it was frozen when I got it,

I cut it up into steaks in my garage and every night I would take

a steak out and put it in a plastic bag and stick it in the microwave

and it was delicious. You can't screw it up, it's salmon. Serve it

with cabbage water and you will be all right. I might be pushing it,

but I think you are doing better. High praise indeed. We need some

wine to go with this, we sent our wine expert to Cambridgeshire this

I am at Peterborough cathedral, spring is springing and we have

culinary ar artiste in the kitchen and we need wine. Sat's salmon is

colourful and theatrical in style you might think it's a little bit

bonkers but you would be wrong because while it's original, it's

also totally seasonal and utterly delicious. What it's not is easy to

match a wine to. So you could go for a cool slug of vodka or Schapps

or carry on with the gin and tonic. I have found a bargain over wine

this week, it's from New Zealand, it's Sauvignon Blanc and it's the

fabulous Composite. Sometimes it's not just about picking out

individual flavours, it's about the overall feel of a dish and I know

Sat, you say this is designed to make you feel light and ready for

spring and that's exactly what this wine does. It's beautifully tangy,

it's scented to tie in with that lovely tprag rant oil -- fragrant

oil. It's lovely and earthy on the finish with those brassicas and

root veg. It's an inspired dish, all I can do is raise a glass.

It certainly is inspired. I know it's going well there. What do you

reckon to the wine? Fantastic. Reminds me of spring. A bargain

this one under �6. Claude, what do you reckon? I like it. What about

the ketchup? Just missing some chips with it. Another compliment

for you! Later Claude has a stunning recipe, remind us what it

is. One dish made with risotto, with no rice, just celeriac.

guess who is chopping it! Now it's time to catch up with Rick Stein,

today he is championing one of my favourite things, watercress. But

first necessary Dorset looking for complete without including Hardy's

During World War II, the farmers weren't allowed to make vinney.

They were under strict instructions- to produce a hard, durable cheese that was easy to transport.

To think that we almost lost these local skills, like cutting curds and draining the whey.

Stories abound about the making of blue vinney.

It's widely believed that sweaty horse harnesses were thrown into the curd to create the mould.

Until Mike revived it, what we were- really all buying was second-rate Stilton sold on the cheap.

As some said, "You could buy the real thing, but only by moonlight."

It was so mysterious that peopleused to put in an order and then itwould just end up on your doorstep.

And nobody knew who made it or where it came from. Well, that's how the story goes.

She's spiking the cheese with mould. "Vinney" is Old English for mould.

I have noticed their real sense of pride in the cheese's rarity.

We have seen it in Harrods' coolers.

And, yes, it's pride, thinking, "I've had part of that."

If I was a vegetarian, which thankfully I am not, this would be sort of dish I'd like,

because it's light, it's full of colour, it's full of flavour and above all I think it's exciting.

It's a tart of oven-dried tomatoes,- blue vinney cheese and rocket.

So, first, to oven-dry the tomatoes.

They need to go into a low oven for a long time - about an hour and a half.

The purpose really is to dry them out, to concentrate the flavour of the tomato.

The cheese is lovely and crumbly blue vinney, ideal for the tart,

because it's easy to sprinkle over the top. Bake some puff pastry- and layer it with the tomatoes.

Now you sprinkle the cheese over the top and add lots of thyme.

Thyme is a strong herb and it works- very well with that strong cheese, blue vinney.

Finally, sprinkle with olive oil and pop it back in the oven.

Now, you can use cheeses other than blue vinney. Feta, for example, works very well.

But there is something about blue vinney, it's the mould in it, the slight taint which makes it special.

Finish the tart off with some lovely, fresh, peppery rocket and more virgin olive oil.

The combination of the freshness of- the rocket and the warm, crisp tart- makes this a wonderful dish.

TRAIN WHISTLES

The Watercress Line cuts through the chalky meadows of the Meon Valley.

I am on my way to a watercress farm- owned by Neil Allen.

Neil restored these abandoned growing tanks and, although he is surrounded by huge cress farms,

you can only get HIS watercress at the local farmers' markets in Winchester and Romsey.

Watercress thrives in very cold, pure, swift-running water.

Springs that well up through the chalk are one of the few places in the country where this is plentiful.

What do you like to eat it with? Cheese and Marmite sandwiches.

I find it terribly calming in a way,

watching people that, without thinking, are doing something incredibly skilful.

It's like watching a good fish filleter.

I once watched a guy carve a whole tuna with such surgical precision.

And the the way he's operating his knife, it's the same thing. It's sort of poetry to me.

How should the best watercress taste? As hot as possible.

It's a member of the mustard family so it should be hot. The bigger, the better, the hotter it gets.

I love seasonality in vegetables. The trouble is you can get everything from anywhere now.

Well, yeah. You to the supermarkets anywhere andthe watercress comes from Portugal.

What, watercress? Yes, they bring it in from SouthAfrica, Portugal, all over the place.

It's crazy. I mean, it's a natural native plant. It's ridiculous. Yes.

This is the sort of watercress you are likely to buy in supermarkets -- small-leafed and lacking in flavour.

THIS is the sort of watercress that Neil would like you to be able to buy.

It's much longer, it's more mature and it's got a lovely pepperiness to it.

Steak's often sent out with watercress like this. What's the point? It tastes of nothing.

It's just like a silly garnish.

But if you sent it out with this, it's very peppery and horseradishy,- and just what you need with beef.

Also I would use this for is one my favourite soups - potato and watercress soup. It's so simple.

What immediately springs to mind when I think of Hampshire is wild brown trout, and watercress!

But it's also a great county for game. 90% of the time I just roast pheasant.

But here I have turned it into a rather pleasing, modern hot and cold, I suppose, first course.

I am just using the breasts and I am frying them quite gently in a black skillet,

having seasoned them very well with- salt and pepper. I want to keep them nice and moist in the middle.

It's a good idea to have a little skewer to push into the centre of a piece of meat like this. Pheasant.

Just touch it on your lip and you can tell very easily whether the thing is cooked or not.

It just needs to be warm in this case because you want pink inside. If it's hot, it's well done.

If it's cold, it's not cooked.

Now I am going to make a dressing with the juices from the pan.

I take the breasts out and keep them warm on a warm plate and add some balsamic vinegar to the pan.

I do what they call deglazing,

which just means scraping around the bottom of the pan to collect all those nice caramelised juices.

I put them into bowl and add chopped garlic and onion and then chopped chives.

Now, two oils. First, a small amount of walnut oil.

The nuttiness in that combines well- with pepperiness of the watercress.

And then a lot more olive oil.

And now slice the pheasant.

I am doing it quite thinly and I am doing it on the diagonal. It looks better sliced like that.

To assemble the salad, first watercress, then some slices of pheasant, then some saute potatoes.

That is a really interesting thing in a salad. This is a guaranteed way of enjoying pheasant.

Quite often when it's roasted, it's- dry, disappointing and tasteless. But this couldn't be more different.

And that's it. It's pretty appetising.

And I just love that combination of warm things and salad leaves.

It's a sort of variation of what the French call a "salade tiede". It's really good.

Thank

Thank you,

Thank you, Rick.

Thank you, Rick. The less said about you and that film this week

the better. Instead I am going to give you a masterclass on something

that you will have in a jar in our fridge, it's mayonnaise.

Traditionally this would be done with vegetable oil and also with

normal egg yolks but the way you can change the flavour of this, not

by changing the recipe itself, is by changing the type of eggs that

you use and I am going to use organic egg yolks and you can see

the colour already. They go in there. Also I am going to change

the oil. Traditionally mayonnaise would be done with vegetable oil

and just plain eggs and we end up with this paler colour here,

nothing wrong with that and the flavour is vinegar or lemon juice,

but what I am going to do is change this differently and use rapeseed

oil. The guys there are a fan of. They used to - I don't know if you

have heard of this, they used to use this as pig feed, bigging it up

really! They cold press it now and use it as biofuel. It's yellow in

colour and you can see the colour. Gradually you pour the oil on to

the egg yolks using a blender like this and slowly pour it in. The

more oil you add the thicker it will become, but like making

anything that's egg yolks in it, it's emullsifying it, so you add it

slowly. Too quickly and it will split. You can never really go too

slowly. The more oil you add the thicker it becomes and you can

loosen it down with a touch of water or you have a little bit of

vinegar in here. I am going to use a touch of vinegar and mustard but

some chilli sauce, dipping sauce. And some of this, you were in Japan

for a while, this is yuzu juice. Just smell that, amazing smell.

It's a cross between a satsuma and Mandarin. I boxed in Japan so I can

barely smell anything. You can change this to many different

sauces. This one is tartare, this one here is Mary Rose. Brandy in

there does give it a nice kick and and cayenne pepper. It's thought to

be Spainish of origin really. It's used all over the world, but

gradually you slowly added oil. I am going to mix this and serve it

with chicken goujons which I am I was reading about you. Your

mother was part Italian. Your father was part German. Yeah, I am

German and Italian background, I don't really speak either language.

I know when I am being yelled at. Music was a huge influence in your

life, listening to stuff on the radio. When I was growing up my dad

had just just got out of prison and he had one box of records that was

all just great singers, Johnnie Cash and Elvis and Orbison. He

would let us play them, you are kids, you think you would be

scratching them up and they would be yelling at you. My dad was so

cool he would just say go ahead. But music wasn't the first thing

for you, reading about you, you went on to be a light heavyweight

boxer. I boxed - it's the staoupest -- stupidest idea ever, they have a

police athletic league and police take kids they think tphr danger of

becoming delink kwrepbts and teach them how to throw an overhand right.

It worked, they taught me something. Music was a big thing for you, like

you said. That led you to come back to the UK after doing a little bit

in Japan. When I was reading about you, you say it was one moment you

went into an old record store and bought an old record and it changed

your life. It's weird how your life turns on a dime. I think back and I

go if that day had done different, I don't know. I walked by a record

store and every day I walk by they had a white guitar in a window and

to a red neck like me that was really classy, I couldn't afford

the guitar and I went in the shop and they had an album called Elvis

Presley Sun Sessions, I didn't know what that was but I bought it and

at the time I had a flat-top haircut, it was about as long as

yours. I went, the next day to my boxing coach, I don't want to cut

my hair any more, you said you have to, to be on the team. I can't do

it then, he said you can let it grow as long as you win. I was

fighting to keep my hair. That was Rock 'n' Roll. Coming back to the

US and San Francisco, you set up your band, Silverstones. Yeah.

played every pub and gig going to get a record deal. Yeah. I - we

played bars, any place that you could set up - any place that had a

beer or urinal, we played. still play with the same band.

have had the same guys for 27 years, I am looking for better musicians,

I just can't find them! They're good guys. You mentioned Roy

Orbison, it must be incredible to work with these guys having

listened to them when you were younger. Looking back I don't know

how I got to do it but some luck in my life, the people that I loved

and grew up listening to, I got to work with Johnny Cash, friends with

Roy Orbison, I went to his house and at one point he goes I like the

way you sing that part, you sound like Buddy when he did that, I said

oh, yeah, and as I was walking out of the house later I went buddy

Holly! Like, it blew your mind to think who he knew and hung out with.

It must have been incredible. Is that why you have done the album

now, you have picked all the greats, it must have been an album you

always wanted to do. This is music I love and the guy who discovered

all those artists, Elvis, Jerry Lee, you know, Orbison made Sun Studios

and that is still there and I took my guys to Memphis and we recorded

at the studio and they would open up at midnight, open up the diner

next door and we would go in and make hamburgers and stuff. It was

just like recording in 1953. Incredible. We first knew new the

UK from about your third album, The Wicked Game that really launched

your success. Together with a film Wild at Heart. You went into acting

as well. Silence of The Lambs you were in. I have been in films, I

love doing films, it's a lot of fun. I have done television shows. But

when I go home I don't don't stand in front of the mirror and do

Othello or something. I grab a guitar. You need to grab your

guitar. I am ready. I am not ready yet! You are going to play out to

the girls and try and convince them to choose sardines. Away you go,

# Love is sa burning thing # And it makes a fiery ring

# My wild desire # I fell into a ring of fire

# I fell into a burning ring of fire

# I went down, down, down and those flames grew higher

# It burns, burns, burns # The ring of fire

# Don't make me eat the mint! Come on, Hannah, give me a break! Give

me a sardine, will you! APPLAUSE.

That's it. You know, you sing for your supper. They told me. You give

me that. What do you want to sing? Definitely not. This is a a special

guitar. It's a Gibson J200, all the Gibsons sound good and this sounds

especially good and Azerbaijan much as I -- and as much as I I played

it, this works out about a penny a play. Be careful, that's mother of

toilet seat. This is going on ebay, mate. What do you think? Don't

taupbg to me -- talk to me right now! I am going to keep this

actually. He could be having food Heaven, sardines, filleted and

layered with potato and mar oropl and tomatoes. Or food hell, mint

and chocolate peppermint parfait. It's served with a praline custard

and chocolate mint on the top. Sat, what do you like the sound of it?

Chris, I love sardines and mint, but I am going to choose sardines.

That song has convinced him. He choose mint in rehearsal. Kim, what

about you? After being sung to like that it's got to be the sardines.

You have to wait to the end of the show to see the final result. Keep

this, I don't want to drop it. Let's get more action from

must face their first major cooking- Welcome to the London Ambulance

They handle over 4,000 calls a day here. There are 300 staff,

each of which work a very busy, very stressful 12-hour shift.

It's your job today to prepare lunch for these people.

Each team today will be cooking 50 meat dishes...

..30 vegetarian dishes and 30 hot puddings. Phew!

Off you go.

This is a high-pressure environment.

Last year, the London Ambulance Centre dealt with one-and-a-half-million 999 calls.

Precision timing is everything

and head chef Kim Hurr is here to ensure that there are no delays.

Good morning, ladies and gentlemen.- You're a little bit pushed for time- this morning.

We have three hours in order to get the lunch ready.

Each team must devise their own menu

from a range of ingredients including chicken, minced beef, pork,

a range of vegetables and a selection of tinned fruit.

I'm thinking aboutdoing shepherd's pie. Sounds good. And vegetarian curry.

That sounds perfect. They absolutely love curry. Oh, OK. we're on to a winner there, I think.

Rhubarb crumble for dessert. Yeah. Sounds good. Sounds perfect. Sounds really good.

On the other team, Margi and Aggie have started cooking before getting the go-ahead from the chef.

What were you planning to do for your menu? Bolognese, spaghetti Bolognese...

pasta Bolognese. Right, OK. There is a slight problem there, because Tim will be using the beef.

GGG

PPP

My daughter loves it. I invented this dish myself

With Aggie in charge of the meat dish, Margi has taken responsibility for the vegetarian option

and is making a lentil bake. They are yet to decide on a dessert.

Right, right, right, right.

I've listen to John and Gregg. And the method here, what I'm trying to do...

I'm going to do all my ingredients first.

That's the way to success.

I'm kind of getting my head down and just doing it and trying not to panic.

I've never seen you this calm before, Shobu!

I'm changing.

The other guys seem to be about cooking, cooking, cooking, and you guys are doing what?

- My theory was an hour to prep, an hour to cook. - I like the idea of it.

Across the kitchen Aggie and Margi are already cooking.

I must remember to put the salt and pepper in.

You've got Margi making lentil bake but she hasn't done all thepreparation and then made six dishes.

She's making every dish at one time.- One goes in the oven, she starts the next one.

Why don't you just cook it allat once and put them all together?

I didn't fancy that idea because I'm doing the 30,

and I know if I do six of those dishes, that's the 30.

So, six dishes...you're going tocook the same dish six times over?

I just trust it more this way because I'm terrible at numbers.

She has no idea what's going intoeach dish, there's not going to be any consistency,

and that's the point with large-scale catering... it's got to be consistent.

Meanwhile Aggie has her own problems.

I'm a bit discombobulated because I decided I was going to make Bolognese sauce,

and it was going to be delicious, etc, etc, and then Tim's gone off with the beef, so...

Then I had to quickly think of something else.

Aggie's got a lovely dish of chicken and rice but she is running around all over the place,

really tense, loads of mess... Too much...too much energy in the wrong direction.

Calm down, Aggie!

Interesting way of doing it...

I don't understand why you don'ttake all your chicken off the stove,- put them in the trays,

get your garnishes done like yourpeppers and onions, then your sauce, and finish them all off at once.

Cos you've got 8 or 9 on there, you've got about 12 on here...

I know, but this is a bigger one...

And you've got 9 on...

Ah! How can you work like this?

Strewth!

You have roughly two hours left to service. Right.

Tim and Shobu are still doing their prep.

I'm sorry, but this really isn't fun- at the moment. I've just chopped for an hour.

All I'm doing is chopping! And I have absolutely no idea if I'm making enough carrots here or...

or whether I'm making enough potatoes. I just don't know.

That's why I don't use butternut squash! It's impossible to cut.

There's so much. This is impossible!

Are you OK with your curry?

Yes, I've got to cut a bit more, two more celeriac, a few more courgettes...so I'm still...

It's looking like you're getting a bit stuck for time.

So you just concentrate on making sure that you've got your dish ready.

I think I'm remaining calm under pressure.

I don't know if that could be a bad- calm because, you know, if I don't get the job done, that's a bad calm.

Tim finally gets his cottage pie going, but they still haven't started their rhubarb crumble.

Right, Tim, how long do you think you'd estimate your pudding needs to cook?

20 minutes. I'd probably give it a little bit longer than that. I'd maybe try about 40. 40?

Crumble in first.

I don't know how to make crumble.

With just over an hour until service, Tim gets to work on his first-ever rhubarb crumble.

I assume it's...

..flour and...

..topping, right? It's flour and marge and oats and sugar.

Right, get that mixed quickly. A bit more marge.

I reckon the more sugar I put in it,- the nicer it's going to taste.

Whoa!

I'm all right. Thanks, honey. It'sa mess, but I should be helping you with that crumble and I'm not.

Have you decided what pudding your team's going to do? No.

I think we're doing rhubarb crumble,-aren't we, Aggie? Well, I'm afraid they've already pipped you to it.

A word of advice, they like traditional puddings, so anything stodgy, sponges...

pastries, you know... OK. ..Like pies...

Er...

Apple crumble?Well, it better come with a decent amount of custard, ladies.

You

You can

You can see

You can see if the celebrities manage to feed those hungry

ambulance workers in about 20 minutes. Still to come this morning,

Keith Floyd is in Somerset after a spot of mud-skipping, he grabs

himself cod. Classic stuff. Sat and Claude may be having a laugh now

but the yolks will stop when they get down to the egg-stremely

serious business of making omelettes. You can see the omelette

challenge later. What will Chris be facing at the end of the show,

sardines with potatoes and slow roasted tomatoes or pepper pheupt -

- peppermint chocolate parfait. Claude what are you going for?

Sardines. Next, cooking next is the man behind the Michelin starred

London restaurant Hibiscus, it's Claude Bosi. Tell us about the dish.

A customer call it no-sotto. Celeriac, you are going to peel, we

are going to make stock to cook the risotto. English winkles to finish

it, some parmesan. You want me to do the celeriac, we are going to

utilising veg in a different way. love vegetable. I was there last

week and you do a dish with tarmarind. A weird flavour but

incredible taste. It's an aspiration we found in Singapore, I

can't remember exactly when, and we find this flavour and I just fall

in love with it. I thought it was absolutely fantastic. It's a hard

dish to do, a long dish to do, not a hard dish but very long. But it's

really, really interesting flavour. As well as loving veg you don't

like lamb? I hate lamb. You hate lamb? Sorry, but I absolutely hate

it. I just hate the flavour. It's never going to be on your

restaurant? I don't cook with it, I don't eat it. Way I see it, if you

can't eat it don't cook it for your customer. They can go to Sat's.

They have lamb. I just don't like it. What have we got in the pan?

Celeriac. A bit of salt. Bit of butter and get the water coming out

of the celeriac. I love that, fantastic skin. You can use that

skin if you want to. You often get a lot of sugared skin... Candied

stuff. This is instead of using wine? Instead of using wine is what

you are prepping here. We are going to make a puree. When it's finished

we are going to mix it with vinegar. You put celeriac in it. Put the

juice and you cook it, not a lot. Make sure the stock is hot. Like

basic risotto. We have the skin for the stock, the dice there we are

going to blend in a puree and you have the fine dice instead of the

rice for the actual risotto. see the seg rplt -- segment of the

pomelo. They are are quite sharp that fruit. It's a distinctive

flavour. It's not as sharp as grapefruit or orange. You try to

keep the celeriac with a bit of a bite, like you have with rice. Cook

it really slowly. Although classically trained, you take ideas

from all over the world. From the Far East. Travel is important for

you? Very much so. If not you get used to doing the same thing all

the time and so much to see outside of the way you live and it's very

important to open your eyes, see what is on the other side. Talking

of techniques, tell us about these things. Winkles. These have to be

prepared in a certain way. Like snails, I love them. You boil them

first in vinegar to take, how can I say, impurity. Take all of that off.

After that put them back in a pan with broth, carrot, onion and cook

it for for, and you get like this. It's got lovely texture. Fresh ones,

don't use pickled ones for these ones. You can if you want for

sharpness. It's not too much of an issue. Right, we have puree here,

just a little bit. Another blender! But just one. We could do a

masterclass on mixers today. Getting there. This doesn't take

very long to cook then. Very easy. Mascarpone. A lot of people - I

finish my risotto with mascarpone. I find the parmesan brings it all

together, whereas the mascarpone helps a little bit. The winkles,

they're cooked, just to warm them up a bit. You serve this as a

garnish in the restaurant. Yes. it with cod? With cod and truffle.

You try to mix classic and bit of modernity. On your travels you ask

a lot of two and three Michelin star chefs about their travels and

they say Japan is a place to go, would you say that? Yes, you have

the respect of produce, the simplicity of it and they have some

of the best produce in the world and the way they work with it and

respect them is just fantastic. It's the simplicity side of it?

purity, everything tastes so healthy, if you are very good about

yourself and you eat Japanese food. When we go there - the way they

work and see the food, everything they do is for a reason. They're

not doing it for the sake of it. Have you put any of this in it?

am going to finish at the end to bring... Parmesan cheese.

mascarpone. What is that? Chicken. Heavily reduced chicken stock. If

people were buying that you would get one of these tubs of chicken

stock. You can get those tubs and reduce it down and put it in the

fridge. Do you want this seasoned with salt? Should be fine. As well

as doing all that you are involved in a little venture with your

brother. Yeah, a pub with my brother in Wimbledon, The Fox and

Grey. It's busy there. We are just doing good local food. English food.

It's very popular. Is there lamb on the menu there? Yeah, because I am

not cooking it. In with the herbs. Herbs? Parsley, chive and chervil.

You have to be a bit like risotto, with texture. Celery we are going

to finish on top. If we get the puree again. The bit I made. Sorry,

beautiful puree! Vinegar in there as well? Yes, to get the acidity of

it. Instead of using white wine. like drinking wine, don't get me

wrong, wine in cooking is not really for me. Ancilliary tops

there -- and the little celery tops there. You get the sharpness from

it as well. And the texture. can also make this into a jelly

like what you used that agar for. Try to get the balance. That's the

celery, to get back to the celery flavour. Finally we have here the

truffle. Seasons are changing at the moment. You want to put a

little bit of that on. And olive oil. That's it. Oil on the top.

That's it. Remind us what it is again. It's risotto with no rice

and English winkles made with celeriac and pomelo. Makes my

chicken goujons look a bit simple! It looks good, I know it tastes

fantastic. Have a seat here, Claude. Dive into this. The food just keeps

coming. Tell us what you think of It's an unusual combination with

the winkles and truffles. What?! Stop looking at me. Get a life!

What do you reckon? It's dam good. I don't think any of these guys are

going to get any. Let's go back to Peterborough to see what Peter has

chosen to go with Claude's riceless Claude's cooking is brilliantly

playful and inventive. This dish is a subtle interplay of flavour with

offbeat but complementary ingredients. So, we need a white

wine and grownup one at that, something that marries seemlessly a

richness with he will tkpapbs and fresh -- elegance and freshness.

This brilliant value chardonnay from South Africa is a great option.

Let's forget chardonnay for once. I found a belter of a wine that's

different from the norm, like this dish, it's the quite wonderful

Cornet Collioure from France. It's grown in the beautiful

Mediterranean hills north of the Spanish border. It can be made from

weird and wonderful grape varieties. What these wines can be is

undiscovered gems. This one is beautiful. It's not particularly

arrow matic but it smells gently of nuts and warm earth and herbs which

will work well with the celeriac and parmesan and truffle here. It

Finally, very importantly, it's refreshing and uplifting in flavour.

It's what we need for the pomelo and so the flavours don't claw.

It's a brilliantly original dish and here is a wonderful wine to go

with it that's a little bit different, too.

Well, everybody's diving into that and it's going down a storm. I like

it. I love the wine. It's got this sit sit -- citrusy. Beautiful, yeah.

And at �9 a bargain, compared with the amount of truffle over that.

The winkles are lovely. That fruit is unusual. It's pure Claude Bosi.

It's one of those dishes that if you saw on a menu you wouldn't pick

it because the truffles and winkles, but tasting it... Let's go back to

Celebrity Masterchef to see if those ambulance workers actually

hundreds of ambulance staff It is frightening.

Today I thought they were going tocome up one more step, but right now- I am really, really worried.

Where's the veg curry? I've got all the bits over there.

I've just put the onions in. I need to put in my spices,

and then put in the tomatoes, make the paste...the base,

and then put in all the veggies and let them cook.

That's loads and loads! Loads and loads of what? Loads and loads of work!

Can you get this done in 30 minutes?

What can I do? It's not cookingany faster. It needs to cook faster!

The vegetables aren't cooked. She's got vegetables like that, and half an hour... Where?

Where are the veg, Shobu? They're all there. All right, don't...

Get your veg on, get them in.I put this in? No, put it in after. Put your vegetables first. OK.

I'm really behind time.

I've got to get the potatoes boiled,-mashed, on top of the cottage pie, under the grill, taste, eat,

beautiful...!

With about 20 minutes to go, the real issue here is Tim and Shobu.

There's not much more I can do now. I can't speed up the process.

OK, ladies and gents, can we focus,- please? You have 15 minutes left.

Oh, my God!

Oh, wow! That is seriously burnt!

Is that us? Is this the apple?

Is it one of yours? Yes, it wasn't cooking at all,and I put it on the top shelf. OK.

And then, next thing...

..it's charred. OK. Right, get as much of that off as possible, yeah?

Right now, behind that wall, it is carnage,

absolutely, unmitigated carnage.

I'm quite concerned about what's going on here, to be honest.

We've a few minutes to spare, but it's going to be really tight.

The sooner I can step in there,

then the more chance that we have. OK? Good luck. Right.

It's like the opening night of a show. Everything is on the actor, everything's on the performer

and the chef in the kitchen.

When the curtain goes up, all the actors have got a nice smile, ready to begin.

John, there are 300 people in this building, so at least 200 of them are going to come down for lunch.

These guys work in the emergency services! They've got to get back and man the phones.

It's a very strict timetable.

Right, they're queuing at the door now, ladies and gents.

We need to make sure we push this out in the next couple of minutes.

Tim, get it in. Well done. Let's get it in.

Is it ready to go now? Yeah. It was ready to go half an hour ago.

How's the crumble coming on? The crumble's in the oven.

Don't open the oven. Don't open the oven. Two of the crumbles or maybe all three are in the oven.

Tim actually made them, I just put them in the oven. So we'll see...

Despite the chaos, Margi and Aggie have their dishes at the pass.

Tim has also got the pie up.

Oh, your potatoes... Everything's really quite hard, isn't it?

That's going to be at least 10, 15 minutes yet.

10, 15 minutes.

Basically, what it means is you're going to miss out on some customers, so you're not selling your dishes.

OK?

We're about to open the doors, guys.

Please make sure that you have all the equipment you need.

Can I have a spoon for my crumble, please?

What would you like?

Vegetarian?

Enough for you? It's really nice with salad. Right.

What can I get you? Bon appetit!

Can I have chicken, please?

All the early orders are for Margi and Aggie.

- Can I get the lentil bake, please?- - Yes. You certainly can.

What would you like?

Go on, then. I'll have the potato pie.

Yeah, at last!

I'll have the same.

Yeah, I'll have the cottage pie as well, please.

I've not served it very well,but I think it'll taste all right.

Can I have cottage pie, please?

Despite the slow start, Tim's cottage pie is selling well.

I had the cottage pie. It's quite good. It's yummy.

Oh! It's cooked!

Wee-hee!

15 minutes late, Shobu's vegetable curry finally arrives.

- What are the choices? - Cottage pie, lentil bake...

- There you are. - Oh! Or vegetable curry.

- Oh, wow! - What would you like?

I'll have the vegetarian curry, please.

Well, I do hope that you enjoy it,and I hope it doesn't blow the lid off your mouth.

Tim, can you get the gentleman a curry? Curry and rice.

What's this one? Curry.

I've gone for the curry and the rice. and it's really good, actually.

The heat kicks in after you've swallowed it.And it's not too powerful. It's good,

Both main courses get the thumbs-up,

but Tim's first-ever attempt at rhubarb crumble is not going down so well.

I had the rhubarb crumble for pudding.

It was OK overall, but the rhubarbwas a bit undercooked...overcooked, I think.

There was way too much crumble.

Halfway through service and Aggie's- chicken, herb and vegetable tray bake has almost sold out.

Lovely. Thank you, darling.

That's going good guns.

- Chicken, isn't it? - Here you are.

It's really nice. The rice is cooked perfectly.The chicken is really nice and juicy.

And Margi's homemade recipe for cheesy lentil pie is also flying out.

It's got red peppers, mushrooms, onions and a cheesy topping.

I've never had lentils with cheese, but it's actually a really nice combination.

- I'll have the apple crumble. - There you are, my dear.

- Thank you very much. - What would you like?

Now it's just their rescued pudding- that needs to impress.

I chose the apple crumble, apple crumble being one of my favourites anyway...

Nicely cooked, nice soft apples, nice flavour. Really good.

All things considered, I know it got a bit hairy there towards the end,

but we managed to do it by the skin- of our teeth and I think you've all- got a lot to be proud of.

Thank you very much for today. Thank you.

You

You can

You can see

You can see the celebrities face more challenges on next week's show.

It's time to answer some of your foodie questions. Each call

certificate going to help decide what Chris will be eating for lunch

at the end of the show. First Maureen from the Isle of Lewis,

what's your question for us? I have some pigs trotters and I wouldn't

mind knowing what to do with them. Pigs trotters. Great dishes you can

make. You braise them for a long time, take the bone off. Put it in

a tray, let it set. Cool it off, breadcrumb, fry it, with tartare

sauce. Slow cook them in water with vegetables and that kind of stuff,

take them off the bone. It's hard work but take all the the bone off.

Put it in a tray, cold. Breadcrumb, deep fry. Beautiful. We are all

round your house for dinner if you have a go at that. What dish would

you like to see, Heaven or hell? Sorry, hell, please. Sean from

Durham, are you there? What's your question for us? What's the best

way to cook a leg of lamb? Claude! Don't cook it! Sat? There is a

brilliant recipe I have done before, seven-hour lamb, loads of herbs and

garlic and slowly roast it with water on a treufet and probably

around 120 degrees and it's absolutely delicious. I think we

could convert him. I have been doing it in hay, cooking it in hay.

If you get hay from a pet shop. Not out of the rabbit hutch. From the

pet shop and put that in the dish. Put the lid on it and cook it for

two hours, it's delicious. There you go, two dishes. I will leave

Claude to sulk. What would you like to see, Heaven or hell. Sorry, I

love mint. It's got to be hell. might need to get the guitar out

again. Jill, from Croydon, are you there? I would like to know how to

cook a couple of pork shanks. Different to lamb. I have done them

in a pressure cooker before for about 40 minutes and you get a

lovely glaze with cloves and honey and roast them on a high heat.

treat them like a mini tkpwapl Monday. -- gammon. Without a doubt.

Would you leave them in water? can soak them if you want to, it's

up to you. In a pressure cooker. would, 40 minutes, done, tender and

then glaze in a hot oven about ten minutes. I can't beat that recipe.

Did the song work for you, food Heaven or hell? Food Heaven. At the

moment it's 2-1 to hell. Let's get down to business. All the chefs

battle it out against the clock and each other to see how fast they can

make a three-egg omelette. Sat, 19.32. Respectable time. Claude,

who would you like to beat on the board? You are not bothered. Three-

egg omelette as fast as you can. Ready. Put the clocks on the

that's the key. Two different ways it. That's not an omelette. Chris,

you might not have seen this before, but it's simple, three eggs. You

can have guys fighting on this show. Especially this guy, he opens the

book, he gets two Michelin stars. He does that egg and great, lovely!

Let me finish it for you. That's burnt, get off! I have seen worse,

James. Really, where? That one over there. It's perfect, seasoned as

Sorry, I have to have a drink at this point. Right. Claude. Come on,

be nice. It's my first time. Next to Daniel? Where? No, Clifford.

Here? Even if he is not just... chance. I will let you go there,

just for now. But you are nowhere near there. You did it in 26.88.

Pretty respectable. Right next to Alain Roux. Stephen Terry there.

Sat. No way. It's a respectable omelette. Really?! That?! I have

seen worse. Stop having sour grapes, you are so tkpwhreurb! -- English!

You did it greater than 19. It's not an omelette. Unbelievably quick.

16.40. It puts you... Come on. There is not a chance you are going

on that board. Will Chris get his idea - I love it, you have so much

power on this show! Will he be getting food Heaven or hell? The

guys in the studio have yet to make their minds up. We will find out

what he is having after a wet and muddy performance from the pioneer

of food TV, Keith Floyd. He is in Somerset, he is fishing, but

there's no boat, just miles of mud. And a wooden sledge. Brilliant

Look, in these, what I am is a cook, not a mud togonnist, or whatever.

It is horrible conditions, there you are. It's all mud flats, 6,000

acres and it's like this all over. All over. Why don't you have a boat

like everybody else? It would seem to be the nice to have a boat, but

treacherous conditions here with the tide, eb and flow, we found it

doesn't work. This is the only answer? This is the only answer.

It's very primitive but effective. How long have you been doing this?

I have done it all my life. My father and his father and great-

grandfather and of course it was going on long before that. Let's go

for it. Are you all right? course I am all right. I will have

to push you. I think that will be the answer, if I get back I will

cook you something nice to eat. Take it out of there, Keith, if you

like. It's difficult to get out of there, I expect. How does that work

then? He went in there for a few shrimps. He was a greedy little

monkey. Feels quite plump. This is so fresh it's unbeefable. I will

cook -- unbelievable. I will cook you this if we get back. There is a

couple there. The point is here we are actually not going to hang

around too much, we are helping this man, actually we are hindering

him doing his job. The tide is going to come whizzing in, in a

minute and we have about 15 minutes to get out of it.

That was one of the most strenuous bits of filming I have ever done.

It's OK for Brendan, he has been doing it every day for - how many

years? 45. Like a little fairy he is, hops over the mud. I found it

heavy going. It does make you hungry this fresh air and we could

have gone into his cottage and done it in a nice oven and extractors

and things like that, but we felt like a good snack and you couldn't

have a fresher piece of cod than this. You saw us pick it off the

net. Brendan's filleted it. We try that in a bit of butter. If you --

fry that in a bit of butter. If you weren't this mud skater what would

you do? Anything else? You have done this all your life and your

father before you, is there anything you ever wish? No, I don't

think there is really. There's something about this fishing, it

gets hold of you and it's the element of surprise and what you

are going to get on the next tide. Like you said, if you won half a

million, we all wish that, everybody on the land wish that,

but I still think I would like to go out and see what was on the next

tide. Something about it. Maybe if you were working in a factory you

would run from the back door and wouldn't ever want to go back again.

With the fishing it's one of those things. It's very cold, I am

standing by the river, which is rising. You know, this is the

kingdom of the eel. This is an elver net. Observe it closely, also

by the way, observe me, dressed as I should be in the fine gentleman's

attire of a fisherman. Notice the jacket, the waders, survival kit

very important and this essential thing. However, back to the net.

It's very important. It isn't just a thing you can do with a

television crew, you know, it's something that you get handed down

from generation to generation. Although I will plunge this in, be

patient, because it's going to drag me away. You also have to be quite

Look, I am a fairly straight guy and do tell you the truth. It is

1.00am, it is March and it's freezing. We don't have a car avan

full of -- caravan full of home economists, we could have gone to

the pub and used their cookers, but no we caught them so we cook them.

You beat up some eggs as I am saying like that. I have already

blanched these elvers in boiling hot water. They go into the egg

mixture as well. I am having to stand in this curious cramped

position, it's not because I have a bowel disorder, but it's because I

am trying to stop the wind from blowing the gas out, you see what I

mean. You whisk those around like that. You season them with a little

pepper. A little bit of salt. This is how the wind is, you can see it.

Then, if this pan is hot enough and up to me a second, please, Richard,

the bacon fat traditionally was the best thing to use, should be piping

hot because these should cook quickly. They sizzle. That will

form a beautiful little elver omelette. Many of will you be

wondering, because I spoke earlier about the survival kit, there it is.

You see, out it comes. That is the water. That is the whisky. That is

the gin. Only for emergencies, I hasten to add because what you

really drink with elvers at 1.00am is a glass of cider. Good Somerset

cider. You also wondered, no, they're not quite ready yet. Hold

on a second, I will put a lid on those.

And tell you something and break from a kind of tradition we have

had in our many series now, I am not a political man, but I want to

tell you that up and down this river there are 40-50 people

fishing elvers here all providing happy plates of food for people in

Spain, Holland, Germany, everywhere except this country and they won't

and can't appear on this film because they're afraid of the exise

man. You would have thought they were smugglers, not fisherman.

There we are. A little bit of lovely elvers nicely cooked. It

looks like spaghetti and eggs. Look at that, what could you have better

on a cold March morning? Oh boy, There will be more from Keith Floyd

on next week's show. Now it's time to find out whether Chris is facing

food Heaven or hell. Heaven would be these sardines, prepare with a

potato style pizza sort of thing, a one-pan dish. Alternatively a pile

of mint there, and chocolate chip parfait. How do you think they've

decided? I love it, very fresh. was 2-1 at people at home for the

mint. I am hoping they've picked the sardines. The song worked I

think. That's what you have got. We will Roz these out of the way. --

lose these out of the way. We will show you thousand prepare these

sardines -- show you how to prepare do this remove the head, first of

all. The head should be eaten separately. All you do is place it

and press down the backbone. You push it down here. Claude needs to

watch this. I am doing it. You are going to be doing it in a minute.

All we do is take your fingers and just remove this bone out. It's a

lot like lamb. You keep the fish in tact, you see. Snip that bone off

there. All the bones come out here and you can trim this off.

So it's nice and flat. The idea is we want all six of them like that.

Thank you very much. You are welcome. There you go. Quickly wash

my hands and we get the base of this on as well, using potatoes. I

mentioned earlier your album, but we didn't give it a name. It's

called Beyond The Sun. That's due to the fact it was in the studios.

Recorded a lot at Sun Studios in Memphis. You start touring,

obviously I mentioned you were touring in the States. We are back

to London on October 9th and I want a sreser racial for that --

reservation for that restaurant in town, there is sa good one here, I

think. Hibiscus. Then we are going to Wolverhampton, is there a decent

restaurant nearby? Anything out there? There's one that does really

good microwave salmon. Don't choose the omelette. Someone has lamb?

Maybe an omelette, some lamb. in Nottingham, I know that one.

have the sardines there. The pesto, it's much better if you make it

using a pestle and mortar. I am not doing anything, I am going to play

the theme song. Faster, guys. he is playing I am going to put the

potatoes in the pan. And olive oil. This is quite good, I could get

used to this. # Come in my kitchen, don't touch my pan, my name's James

Martin, I am a cooking man. # I love you, baby, but you got to wash

your hands. Done it! # I got me a restaurant but I don't serve lamb.

# That's just the way I am. # should use any size guitar you want

and a little bit of pepper. Slice the potatoes through there. Careful,

careful, careful. If do you it fast you get a little bit of meat at the

end. That's savory! Thank you very much for that. In with the olive

oil. Now take the sliced potatoes and this is where we use this as a

girlfriend, come here you little tartlet! Pop that in there.

Straight in here. You make this just thin, keep it on

the heat. If you can use an ovenproof pan it works. You can

going to cook all this in the same pan. Sardines. Yes, ready. Put the

sardines on there. These are the slow roasted tomatoes, we slowly

baked these and they are sundried. The idea is the tail in the middle,

Claude. Really, I didn't see the picture. Yeah, you can do it your

way if you want. I like it. Happy with that? Yeah. That's enough.

Lovely. Tail in the middle. A bit of salt. Touch of black pepper.

Then we have some of this, marjoram over here as well. Sprinkle it over

the top. You can learn thousand cook, you

see. Two dishes. Mussels and sardine. Cabbage juice and all that

sort of stuff. Winkles and stuff like that. The idea is we cook this

until the potatoes start to turn. You should be able to see that.

They just start to colour a little bit. This is where you keep it in

the pan at this point. Obviously the sardines are not going to cook,

I have set the oven about 300 Fahrenheit, about 150, so a low

oven, otherwise we overcook everything. These are the tomatoes

that have gone in the oven. If you have one of those warming drawers

you can put those in there. I have a warming drawer. Do it before

tkpwu on tour, back after the tour. My shoes are in the warming drawer.

You have sundried tomatoes, you see. There isn't much sun in the UK, so

we have to use the oven for these ones. The longer you keep them the

drier. You You want half and half. You can use dried herbs, all we do

is place that on here. There we go.

The whole lot can go straight in the oven now. It's a good dinner

pie dish. He likes that one, you see. This one goes in the oven.

You could if you wanted to finish these under the grill, but I just

like them as they are and this is where do you need a lit of olive

oil on here and if the potatoes are not coloured enough just leave them

on the stove and that way they'll start to crisp up on the base. But

the idea is you end up with chips and crisps underneath, so it's like

a pizza, but no bread. Good out olive oil. You are back in the UK

in October? October 9th. That's right. Are you playing a mixture of

old and new songs? He is off again! # No one could save me but you,

Hannah, strange what desire - wake up! They're waiting for the

sardines. We play old songs and a bunch of stuff off the new record

and people seem to love Johnnie Cash and I do, too. I am going to

give this to these guys. They can slide it out, I think it's stuck.

Cheers, chef. Slide it out on the plate. It's supposed to look like

the picture. Where is that picture? Hide it. Go on, chef, slide it out.

It's going to look something like it. Do I get my omelette time back?

No, it's supposed to look similar to that, roughly. Squashed a little

bit. Then we have some of this basil. You see the difference with

this and if you get yourself one of these, look at the colour, to the

stuff you make in a a blender and you can get this colour if you

leave it once you have blended it. Like a bile colour. Similar sort of

thing, yeah! We have some rocket over the top. And then do you want

to grab some knives and forks, guys. This is where you get to dive in.

There you have it, sardine little pizza. Some wine to go with this.

Girls, bring over the glasses, please. We have Charte Dassemblage.

I will cut it for you, we have literally 20 seconds of the show

left. Then you are appearing on BBC1

later as well, aren't you? I am. Playing Ring of Fire there. This is

dam good. Thank you very much. We try our best. Best of luck on the

tour. Thanks. Great show. That's it for today. Thanks to Sat Bains,