03/05/2014 Saturday Kitchen

Good morning! It's time for your weekly fix of world-class cooking!

This is Saturday Kitchen Live. Welcome to the show. With me in the

studio today are two brilliant chefs. First, the man who Jamie

Oliver entrusts to run his ground-breaking London restaurant,

Fifteen, Jon Rotheram. Next to him is a new face on

Saturday Kitchen. Having been crowned MasterChef Professionals

champion, he now is in charge at Michel Roux Jr's restaurant on the

corner of Parliament Square. It's Steve Groves. Good morning to you

both. Jon, what are you cooking for us

today? Today I'm doing rainbow trout which is cured with some ricotta and

preserved lemon. We don't seem to be eating as much of this as we should

do. It's formed over the UK. You are going to cure it? It's a lovely way

of preparing the day before and then you come in and you're ready to go.

And, Steve, what are you cooking? A really simple shellfish cassoulet

and with a salad as well. The seafood is a bit lighter and fresher

and goes with the season. Sounds great. And topped off under the

grill. Yes. So, that's two top dishes from our

chefs, and there's our usual line-up of foodie films to look forward to

as well. Today, we've got portions from Rick Stein, Celebrity

MasterChef and a new addition to the programme in the form of those Two

Greedy Italians, Antonio Carluccio and Gennaro Contaldo.

Now, our special guest today holds the unusual accolade of having

starred in two of the biggest shows on TV, EastEnders and Coronation

Street. She's now left Wetherfield, though, and is back with us on the

BBC on Saturday nights, in the cast of Casualty. Welcome to Saturday

Kitchen, Michelle Collins. Hallow! Great to have you on the show. Are

you a big foodie? You seem to work all the time. I've read a bit of

your book. I haven't joined the cost of casualty. I've just done three.

I'm not a big cook. My daughter loves cooking. She's half Italian so

she loves cooking. She tends to do a bit more of the cooking and she

won't let me cook for her at all now! Because I'm not that good! I

let them do it all. Now, of course, at the end of

today's programme, I'll cook either food heaven or food hell for

Michelle. It'll either be something based on your favourite ingredient,

food heaven, or your nightmare ingredient, food hell. It's up to

our chefs and a few of our viewers to decide which one you get. So,

what ingredient would your idea of food heaven be? It would have to be

some form of fish. Tuna, I think. We've got some in the fridge! That's

handy! And what about food hell? Fennel is one of them! I'm not a

great meat eater so it would have to be pork. I'll never choose pork. I

like the crackling. I could never be a vegetarian because I like the

crackling! So it's either tuna or pork for

Michelle. For food heaven, I'm going to serve the tuna in Michelle's

favourite way, in an Asian style. The tuna is rolled in a mixture of

chilli, rice wine sugar and lemon grass, then seared on a very hot

griddle. It's sliced and served with a salad of asparagus, baby radish,

turnips, coriander and mint. How does that sound? Mmm, nice! Or

Michelle could be having her food hell, pork. I'll take a loin of

pork, butterfly it, and then stuff it with a mixture of lemon zest,

breadcrumbs, suet, sage and minced pork. It's served with wilted

cabbage, mash potato and gravy. Sounds pretty good! You'll have to

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

If you'd like the chance to ask a question to any of our chefs today,

then call us. The number is 0330 123 14 ten. A few of you will be able to

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

to you, I'll also be asking if you want Michelle to face either food

heaven or food hell. I saw you had a cheeky Palo shocker love or cross or

-- croissant for breakfast. Not normally! That's a serious outfit!

What are you making for us, Jon? Cured rainbow trout. First we mix

the salt and sugar together and if I can get you to stop making the

Jersey Royal crisps. So we are going to deep fry these? Just run them

under the tap and deep fry them on a low temperature, about 150. Equal

quantities of salt and sugar is the easy way to remember.

A little lemon zest as well and then we will add spices and a bit of star

anise, something seeds and coriander seeds. Is this equal quantities of

each? Yes, salt and sugar, equal. We are only going to put it in the cure

for about eight hours. But, again, if you get a bigger fish, curate a

bit longer. And what you do is just covet it completely. -- curate it a

bit longer. They are lovely and fresh. Perfect for spring. So we

just cover that like so. Just pop that in the fridge and leave it for

eight hours. Now, tell us about the that in the fridge and leave it for

restaurant, Fifteen. Still going? Yes. Extremely busy this time of

year. Which is great for us. And new changes on the menu? Yes. We both

have the same love for food and both changes on the menu? Yes. We both

have the same theories around it. So we write the menu every day. Which

is nice. Sometimes if we like something it stays on the menu. And

we kind of pretty much are dictated by the seasons. So if we get some

lovely asparagus in, we will use that. We write the menu is

backwards. We see the produce festival and then think about what

will go on the menu, which is a great way of doing it. -- the

produce first of all. That is exactly where we want the fish. It

has firmed up nicely. A lot of people through the skin away. I want

to blowtorch it and get a nice crispy skin. Lets give you that

because otherwise we will need a new chopping board! If you haven't got

this at home, use a really, really hot pan to just scorch the skin. A

nonstick pan is brilliant hot pan to just scorch the skin. A

You can cook the mackerel like this as well. And scholarships. A lovely

method to use. -- and scallops. It helps cut through the meaty Ness.

method to use. -- and scallops. It What I'm going to do... I'm

method to use. -- and scallops. It again, this is

could do a couple of weeks in advance and we put some water, some

vinegar and sugar, bring it up to the heat and take it off. Are these

likely Moroccan preserved lemons? I love this. Little pockets of flavour

going on, and I use a lot of salt lemons in the restaurant. But when

you are at home it is great to just slice these up and pop them in when

you don't have much time. Just pop them into that sugar and leave it in

your fridge for a couple of weeks. It's brilliant. Have you got any

salt in there? Sugar, vinegar and water. So, with this, I'm going to

use this ricotta cheese, and it brings that creaminess to the dish.

It goes with this nice spring salad. The ricotta is sometimes a

bit thick for me. So I want to spread it nicely. You can take that

off and let it sit. Remember, if you'd like to put a

question to either Jon or Steve then call us now on. Calls are charged at

your standard network rate. So you've got ricotta in there? Yes. A

pinch of salt as well. That goes lovely. And we have some raw peas.

We have prodded those and we are going to dress them with some lemon

juice. This is mustard leaves. Again, lovely, really peppery. We

need the pepper going through. So we have some mustard leaves and some

wild fennel as well, which is great at this time of year. Lovely

foraging. You see! You don't like fennel! So these two have stuck

fennel... To real people use fennel or is it just TV chefs?! -- do real

people? Just a touch of milk in that ricotta softens it up. What would

you use if you didn't use fennel? Some radishes. But I like that

aniseed flavour as well. It goes well with fish. A bit of lemon oil

in there. Some raw wild fennel and, again... You've just put lemon juice

and olive oil. So like a dressing? Exactly. So we just toss that

together. Just going to cut the sea trout in half. And, again, you can

just... And it's inexpensive now because a lot of it is farmed.

Exactly. So I just want to put the peas on top. That lovely freshness

makes more of a salad as well, and some of the leaves. Just place it on

there. So these mustard leaves, where do people get those from?

Because I don't see them in the supermarkets. There are some mustard

frills in the supermarket but I get this from our veg supplies to the

restaurant. You could use something like watercress, anything like

that. And again, the crisps, the lovely Jersey Royals, just gives

that crispy element of the dish. Would you serve that as a starter or

main course? As a starter, bunch of friends, pop it on the plate. A

bunch of friends? Just for me! So, there we go, we've got some lovely

rainbow trout with peas, ricotta and lemon as well. And you mentioned

those, you could leave those for a week? Yes. As soon as they go soft,

the lemons, they are ready to use. Easy as that.

And you get to dive into this one first of all. Like that. You

mentioned sea trout. Slightly different in price. But rainbow

trout, like you said, really expensive. -- inexpensive. Yes. The

best way to do it is to get the fishmonger to take the bones out. Do

dive in. It can be quite fiddly. Yes, but get the fishmonger to do it

for you, and then you have those lovely little Phillips. And that

lovely crispy skin with the blowtorch. Mmm! Very good!

We need some wine to go with this. This week our expert, Tim Atkin, has

been in the New Forest in Hampshire. Not only has he been looking for

wine but he's been having a look at some rather lovely cars, too. So,

let's see what he chose to go with Jon's terrific trout.

It's 50 years since Donald Campbell broke the world land record in this.

So I came to this museum to have a look around. Follow me.

Right, folks, it's 1pm. Let's go! John, I'm the world's worst

fishermen but I do know how to hook a good wine to go with your trout.

-- Jon. A perfect one would be something like this Chilean

Sauvignon blanc. But because of the combination of the texture of the

crisps and timeliness of the preserved lemon and records, I'm

looking for a wine that combines acidity and weight, and to find it,

I'm going to the beautiful Italian island of Sardinia and I've chosen

the 2012 Le Stelle Vermentino Di Sardegna. Vermentino loves the

Mediterranean. It's grown in the South of France and northern and

central Italy, particularly on the Tuscan coast, and on the island of

Sardinia. Its main asset apart from its lovely flavours is this ability

to retain acidity in warm climates, and that's what makes it such a good

match with fish. On the nose! Some pairs, some hay, a touch of spice.

Pallet? This wine is a great match for three reasons. First,

Vermentino's classic acidity is a really nice foil for the ricotta

cheese, the preserved lemon and lemon oil. Secondly, the herbal

notes pick up on the salad and fennel, and then the touch of spice

in the wine works beautifully with the star Annis, coriander and the

cure to trout. Jon, don't take me fishing but I am always available to

help you pick your! fishing but I am always available to

fishing either. What do you think of this? You can drink it on its own,

but it is sharp and cuts through the trout. We did say when that was

playing, this is better than it was this morning. It is delicious. You

happy with that? Gorgeous, and I can hardly face the final. She is a good

actress. What are you going to do with your shellfish? It is a

cassoulet. And some more fennel, which I'm sure you will love. You

can ask Steve or Jon a question. Call us on: Let's get our final

Indian food parcel from Rick stein. We saw him judge a curry competition

and now the winner takes into his house to show him how made it. The

origins of the winning recipe came from tough times in the Punjab. The

dreadful days of partition when Pakistan was created and India got

her independence. This man remembers his dad talking great parts of

mutton curry for the refugees were millions of families were uprooted

from their homes and put on trains, taking them to places where the

authorities thought they would he say. The lucky ones made it here,

and abandoned British Army hospital where they could take shelter before

they were moved on. This was a British hospital? Military

hospital. Then it became a refugee camp? Your father came around here

and cooked curries for them? Yes, for a few people. Anybody who would

talk with them and give them some sympathy, they became friendly. His

father's dish goes something like this. First of all, in goes the oil

and this pan is pretty hot. Then he puts in a lot of gee. Then go in

about a dozen dried chilies, which he fries. Then he takes them out so

they just flavour the oil and the gee. Now he adds fried onion paste,

followed by another paste made from boiled onions. He cut is that for a

minute until it gives off a lovely aroma, almost like a fairground

aroma from hot dog and hamburger stalls. And finally, ginger and

garlic paste. Tell me everything I need to know about mutton or goat?

The goat should be met shored. If you get mutton from a male goat, it

will always taste better. I cannot explain the reasons, but it is a

fact. He makes it in the good old fashioned way using a mortar and

personal. It is a mixture of coriander seeds, Truman, cloves,

cinnamon, nutmeg and a very good masala it is. He now puts in cooked

tomatoes and starts to seal the pot with dough. Do you think it makes a

difference? Absolutely. A pressure cooker will make it in five or ten

minutes. So we will do this for ten minutes now. One of the recipes I

have been looking at is called a first-class mutton curry. This is a

first-class mutton curry. Is it? There is so much thought gone into

it. I meant that as a compliment. Now it is time, thank goodness, to

taste. This is the moment of truth. I will start with the gravy. Very

good. Lots of depth to it. What I love about it is the quality of the

onion pure a, the ground onion, ginger and garlic gives the gravy

delicious thickness. First-class. Thank you.

Truth, I think it is quite possible to have too much goat curry. Don't

get me wrong, I really like it, but after three days on the trot, I

yearn for something lighter, something fresh tasting, vibrant and

vegetarian. I don't think people understand how big vegetarian food

is in India. The majority of the population are vegetarians. Meat

eaters are the exception. With vegetables in mind, in the Punjab I

gave -- came across a dish, vegetables cooked with Indian

cheese. It is called pannier gel phrasing. I put oil in, followed by

two men seeds, and a fresh chilli. Then ginger. I have cut it into

matchsticks because I want to see them in the finished dish. Next,

onions and fresh green chilli. As always, one of the secrets of a good

curry is to take time softening and cooking the onions. Some to

Merrick, never overdo this, a little goes a long way. Freshly ground

chilli powder. It really is worth the effort of grinding your own,

even in a coffee grinder. Next, peppers. I am going to be abandoned

here in the choice of colours. Normally I think mixed peppers are

Gerrish, red, yellow and green, but I think in Indian cookery, they are

exactly what is required. A little water to produce what the Indians

call a gravy. And this is the Indian, acid set cheese that I love.

It is made by heating up milk, lemon juice or vinegar to curdle it. And

while cooking, it stays hard and firm. Salt and a bit more water.

Lots of fresh tomatoes, which in India, has such a good flavour. It

is so fresh, it is almost like a hot salad. I just like a bit of vinegar

in my salads but in India they rarely use vinegar unless you are in

Goa. Only a tiny bit. Just going to finish with some ground cumin. About

half a teaspoon. That is ready to serve out. Fresh ginger on the top.

You have got to have a few dishes like that. When you see that on the

plate, you think, " I do want some of that". It will taste really fresh

and taste all of those vegetables and the cheese.

Next week, he is back in the UK celebrating great British seafood.

We have been featuring some of the finalists from the BBC Food and

Farming Awards, Best Producer category. Some unusual cured meets

from Dorset called capreolus. All of which is produced in the UK in

Dorset. You get to try that. But the overall winner whether halibut

farmers read by Amanda Anderson in Scotland. It is spectacular. They

have these amazing tanks which filter sea water. About 1400 litres

a second go into these huge tanks. It takes four years to produce a

halibut like this. How much would that cost? About ?40. It is massive.

Those meets a beautiful, really sweet. It did not win. This did. Can

you cut its head off please. It is looking at me. I don't like it. I am

going to get attached to him. How do you know it is a boy? How can you

tell? I don't know. you know it is a boy? How can you

tell? I don't Ideally I would cook this on the bone. To have a fish

this good, it is spectacular. I am going to take off the skirt around

the outside. I am going to pan fry this. It is a girl then, it has got

a skirt. Yes. I will chop it up into pieces. You just want to keep it as

simple as possible. I will do this with asparagus and brown butter

sauce. It will be cooked in real-time. In with the fish. A bit

of oil in the pan. I like using rape seed oil to cook with. Olive oil for

this one. Rape seed oil is produced in the UK. Why wouldn't you use

olive oil? I am a Yorkshire man, it is too expensive, Michelle. So light

is busy to you at the moment, you have just brought out a new book? It

is an autobiography. It is called This Is Me. Could not think of a

better title. It starts the year I was born and ends Christmas 2013. It

goes through your entire career because you always wanted to be an

actress. Turn down from several acting college is, it must have been

tough to get your foot through the door? Yes, I came from Islington, I

have a sister who is 14 months old and my mum was a single parent. So

growing up it was pretty tough will stop I just went to a normal school.

We did not do much drama. I went to youth Theatre and I left at 16 to do

a performing arts course at college and then auditioned for drama

school. I did not get in anywhere. It cost a fortune to audition. Did

you do nativity plays at school? I did, but I always got the awful

role, a donkey, I was never Mary. I always got the donkey's backside. I

was useless. I got put on lighting. I was useless. And lighting was only

one switch and I messed that up will stop I was turned down by about 12

different drama schools. It made me angry more than anything and I

thought I would go and do it myself. I am said advertisements in

papers and did it the other way, did lots of fringe work. Then got

involved in a pop band. Is act ding the type of job you get because you

have had a job before? It is Catch-22, if you don't have the job

in the first place. It is hard to get an agent. You mentioned the

band? Yes, it was about 1981. get an agent. You mentioned the

had a single out didn't you? That was much later and I don't talk

about that. The lead singer had a big beehive and we had little

beehives. We had a few hits. How did you go from there to Eastenders? I

couldn't really sing, I lied. I lied a lot when I was young to get jobs.

Only little white lies. I said I could play the trumpet and I

couldn't play the trumpet. I really did it, you had to have an Equity

card. These days, Equity is a strong union but not enough people join

it. In those days you could not do anything without it. So I got my

card through being in the band. Then when I left the band, I met Tim

Roth. He got me into an actor's Co-op. So I got into television and

did my first TV role with Gary Oldman when I was 21. You are 26 in

Eastenders? Yes, 26. I was quite grounded when I first went into East

Enders. I was a jobbing actress and I met Julia Smith, the famous

producer. I went to the interview and she offered me the job there and

then and said, do you want to meet everyone. In them days, it was

getting 19, 20 million, it was huge. She said, of course you know it's

going to change your life. And I said, yeah, yeah. But you don't. And

then going to Coronation Street, because it's quite difficult to

break a traditional role like in EastEnders. Yes, I was lucky. You've

got to be very careful with the roles that you choose. I left after

two and a half years and for about... In fact, I became a TV

presenter! I didn't cook. This was on The Word. Yes. I think I was

pretty bad. World 's worst TV presenter! It was live TV and live

TV is, it's card. I've been on it for eight years! If you're good, you

make it look easy but it's not easy. And, as I said, I did it for four

months and made lots of cock ups and I wasn't great. I don't think I was

great. There were too many egos going on for me, really. I was fine

with a script but when it's interviewing people, it wasn't

really for me. So as well as that, your book is out and you've got the

theatre. Your play? Yes, the Hampstead Theatre. It's called The

Glass Supper. Heeded something about Kenneth Williams, the producer.

Hampstead have a great reputation for putting on plays. -- he did

something. And I haven't done theatre for three and a half years

so it's scary but it's a good challenge. If they want somebody for

lighting, I'm your man! We've had such a busy time talking but it's

done. And it's nice and crispy. No fennel! See, I read the script!

Brown butter, capers, we've got lemon in there, sure lots, parsley,

and then some of these blood oranges, which are also in season.

This halibut is farmed. It is fantastic and chefs are using it all

across the country. Dive into that. It's beautiful. Lovely, fresh and

meaty. If you've got time, my advice is to cook it with the bone in,

keeps it lovely and moist. But the texture here... When you break

that... Beautiful fish. It's delicious. Mmm! That's gorgeous! And

not too rich. That's gorgeous. You can catch up with all the

winners from the BBC Food and Farming Awards in a special edition

of The Food Programme on Radio 4 on Sunday at 12.30pm.

So, what will I be cooking for Michelle at the end of the show? It

could be her food heaven, tuna. The tuna is rolled in a mixture of rice

wine, chilli, lemon grass and sugar, then seared, sliced and served with

a salad of asparagus, baby radish, turnip, watercress, mint and

coriander. Or Michelle could be facing food hell, pork. I'll

butterfly a loin of pork and then stuff it with lemon zest,

breadcrumbs, minced pork and suet. It's roasted and served with spring

cabbage, mashed potato and gravy. Proper gravy! My mother is watching!

Some of our viewers and the chefs in the studio get to decide Michelle's

fate today. But you'll have to wait until the end of the show to see the

final result. Now, let's see how the Celebrity

MasterChef hopefuls got on when they were faced with their first mass

catering task, cooking for the players at the Harlequins Rugby

club. This is disaster in the making! Take a look.

After surviving the MasterChef kitchen, the celebrities are now

being sent into the nerve-racking world of mass catering.

Good morning! You've obviously noticed there's three, not four of

you. Poor Joe is unwell and he can't take part in this challenge. Welcome

to Surrey Sports Park. This is the training ground of Harlequins Rugby

Football Club. Today, you are going to be cooking lunch for 120 people.

NERVOUS LAUGHTER. OK! What we want from you, three different main

courses, 40 portions of each, and then 60 portions of two different

types of dessert. Now, I've regularly watched these guys play.

If I were you, I would not upset them. Off you go.

Harlequins is globally renowned as one of the greatest international

rugby clubs. They are 2012 Rugby Union Premiership champions and the

squad includes both England and New Zealand international players.

Today, in preparation for a Premiership match, they have a

strict training schedule, broken only by an hour for lunch.

The trio will be under the guidance of chef Susie McCourt.

Today, we're cooking for some very important guys, the Harlequins rugby

team. There's loads of ingredients here, all stuff available in their

diet. The thing to remember, it's quality, but it's quantity. They eat

an enormous amount of food. Have a look, see what menus you can come up

with and I'll catch up with you later. Whoa! Working together as a

team, the celebrities now have two and a half hours to prepare three

main courses and two puddings from a range of ingredients, including

pork, lamb mince, chicken and salmon, as well as vegetables,

I think we should go with salmon as one of the dishes. We've got three

main dishes, haven't we? Yeah. We should do two meat and one fish,

shouldn't we? What about some chorizo? Yeah, that would be nice.

There is everything here that looks like we could do a trifle. I know

they are big guys so they are going to want to be fed well. What have

you selected so far? We have chosen beef mince, chicken and salmon. Can

I stop you there? That is lamb mince. Is there a team leader or

captain? You are going to mince. Is there a team leader or

leader, guys. It's a team. Sorry, Speech? OK, I'll do it. It was, "All

right, I will do it!" Yeah! You're going to have to get a move on,

guys, otherwise you're going to run out of time. Speech's first job is

to get the meat prepped and in the oven. It's the policy to steam it as

a healthy alternative to frying. Jeez! Chef, I've got the carrots for

you! Thank you very much. Across the kitchen, Les gets going with the

trifle. Yeah, it is a lot to do. I'm not as worried about the

bread-and-butter pudding because it doesn't take as long to prepare.

Right, this has to go into the freezer to set. While Matthew

continues to prep the veg, Susie has spotted a problem with the meat.

Speech, there's not enough meat in that oven cooking. Really? You've

probably got 20 portions of chicken and 20 portions of mince. All the

probably got 20 portions of chicken rest of the meat is in the fridge.

You need to put more rest of the meat is in the fridge.

thought that was it. I didn't know there was more. With

thought that was it. I didn't know help. You want all this in? Yeah,

all in the steamer, but it can't be thicker than that, really. Over on

desserts, Les is cracking on with the trifle. We have set jelly!

desserts, Les is cracking on with the fruit next. We have the

desserts, Les is cracking on with a trifle! Speech, can you tell me,

please, where the shepherd's pie filling is, please? At the moment,

it's some lamb in a pot. Could you lay everything you need for that

shepherd's pie on that bench? Yeah. Bring everything for your chicken

and your stuff for your stir-fry here, so it's ready to go. Get

yourselves organised and then we can go. There will be a time when they

have to come together and work really hard to make sure those

dishes are complete. My concern is they'll get the call, "There's ten

minutes to go," and it won't be ready to go out. Les, meanwhile, has

finally started the bread-and-butter pudding. Bread-and-butter pudding,

60 portions, for sportsmen. We're talking about a lot of loaves of

bread, a lot of buttering and lots of custard. What the hecky-decky is

that? That is Les's bread-and-butter pudding. Something wrong with it,

John? With time running out, John decides to step in. I'll start these

bread-and-butter puddings. I won't let this happen. Finish the trifles

off for me, OK? Yeah. We've promised the Harlequins

dessert. Can you imagine that food to be served to these guys? No way!

How bad was the first bread-and-butter pudding...? Oh, no!

I'm doing a quick version, which is not every bit buttered, lots of

fruit and then it will just go in the oven for about 20 minutes.

MasterChef You know things are bad when John

has to cook the pudding! You can see if they get any better in about 20

minutes or so. Still to come this morning on Saturday Kitchen Live, we

welcome Antonio Carluccio and Gennaro Contaldo to our Saturday

Kitchen roster of foodie films. The Two Greedy Italians are in the North

of Italy sampling some very expensive balsamic vinegar before

helping make the tortellini for a family feast.

Steve may be a MasterChef Professionals Champion but there's

only one culinary eggs-amination on British TV that really counts! Oh!

Oh! It gets worse! The Saturday Kitchen omelette challenge! You can

see if he can clutch the centre spot on our board or whether Jon can

scramble himself to the top from his current third place, live, a little

later on. Eight years and it still doesn't get any better! And will

Michelle be facing food heaven, Asian-style seared tuna with

asparagus salad? Or food hell, stuffed loin of pork with cabbage

and mashed potato? Let's cook our next dish, and here

to do it is the man in charge of The Roux family's award-winning

restaurant on the corner of Parliament Square in London. It's

Steve Groves. So what are you making, Steve? Your first time on

the show, welcome. Thank you. A shellfish cassoulet. With great

British shellfish. You could quite simply do this dish with the cockles

and mussels if you want to keep it a bit cheaper.

When I think cassoulet I normally think meat. Yes, pork, duck, things

like that in there. This is just a simpler version. More fresh. So this

is the sauce bit we are making now? Yes, we are starting in the pan with

some onion, garlic, and then the prawns with the heads and shells as

well. That gives a really nice flavour. There's so much flavour in

the heads of the prawns. So just turned that over. A bit of thyme in

there. I'm going to cook these beans as well. Yes, in chicken stock.

Don't put salt in in the beginning because it can toughen up the skins.

Some chunky vegetables that you can fish out at the end. People will be

turning on and recognising new from MasterChef: The Professionals. What

was it like? It was a stressful experience. I was working 90 hours a

week at the time. For Tristram Welsh. Doing that on my days off. So

it was stressful but it has been great since. I made a great contact

in Michel Roux Jr and now working in his restaurant in Parliament

Square. It presents great opportunities but you still have to

push yourself, so make the most of it. What were you doing before? You

said on your days off. Generally sleep! No, before MasterChef, what

were you doing? I was a chef. Sorry. I learned so much from my previous

job and I stayed after winning the show. There were offers but for me I

was learning so much it made sense to stick around. It's an amazing

family to work for, isn't it? That's it for the rest of your career. Yes,

I get advice from Michel and Albert. To have that from industry legends

is just one of the best things you could have, really. And also a

certain amount of freedom to create my own stuff and put my own identity

on the restaurant. So, tell us about the restaurant, then. Right in the

centre of London? It is in Parliament Square. Most of our

dishes are based around French classics. We have brought it up to

give it a modern light. Are you doing this with card? We serve it

with a bit of baked card. Bit of a contrast. You have cooked the

mussels in there and you have a source as well? It is an amazing

stock. Amazing flavour. That will be the base of our cassoulet. Into the

pan. They give so much flavour, don't they? Some fennel now.

Fennel, again, Michelle. It is the final show. That gives a nice

aniseed flavour. You are dicing the tomatoes. All this is London scene

has gone crazy over recent years. Just when you think you cannot get

any more restaurants in London, you get even more. It is great, it is so

diverse. You can eat out really cheap, or pay out loads of money and

eat somewhere luxurious. I equate it to New York as well. You struggle in

Paris to go and eat out in a great Japanese, but in London you can get

the best of everything? Yes, it is an exciting place to be. You are

making the nice little sauce. Some of the beans have in cooked and

drained after. Just turn it over with the tomatoes and the final. You

have some chunky diced vegetables. You soak them overnight? Yes, soak

them overnight, and then put them in the chicken stock. The whole point

about this is the flavour from the prawns? Tinned beans is easier and

that is fine but you will get the extra flavour. We have got the stock

in there now. The beans are in there. On a high heat. Little bit of

butter. I am going as quick as I can. I always get the best jobs. We

could have done that for you, we are just sitting here. It

could have done that for you, we are and all! I don't want to pass them

over to you, they will ruin your braces. The last one, I think.

Perfect. Once this is boiling we will put the shellfish in. We have

some diced prawns. The best quality diced prawns you can get. And then

some diver caught Skol ups. The mussels and the cockles inside. We

want to cook this lightly. We were talking about

want to cook this lightly. We were from. You get the most amazing

seafood from that corner of the world, the West Coast of Scotland?

Yes, you can get really big scallops from there. They are just so tasty.

Just put in some lemon zest. Be careful with salt in this because

shellfish is naturally salty. The butter is just to enrich it? Yes, it

gives it a silky texture. Little bit of lemon juice. Little bit of

fennel. Ice water to freshen it up. There you go. Put it back into the

scallop shells. Make sure you get a good distribution of the shellfish.

That looks delicious. Breadcrumbs that have been toasted in butter.

Try to get as much butter in this for you. Absolutely, you are welcome

back again. Now, of course all of today's studio recipes, including

this one from Steve are on the website go to:

20 seconds this will be ready. We have the seaweed to go with it.

Don't eat this bit. It will be extremely salty if you eat that.

That is toasted. How long had that been in the oven for? Literally 20

seconds under the grill. Fennel salad on the side. Easily avoidable.

What is the name of this dish? Shall this cassoulet with a fennel salad.

First time on the show, brilliant job. Looks fantastic. How good those

that love washed and Mark it looks lovely.

Can tell you are from Yorkshire, James. I didn't mean that, it was a

joke, please do not write in. I love Yorkshire. It smells delicious. You

have got the scallops in there. But the key is the prawns, loads of

flavour in there. The one thing I would not leave out is the mussels.

Right, we need some wine to go with this. Our expert, Tim Atkins has

been exploring the Bewley Estate in Hampshire this week. But what did he

choose to go with Steve's super shellfish?

Your delicious cassoulet has different elements. The seafood, the

acidity of the tomatoes and the lemon and the fennel and the green

herbs. So the wine to go with it requires some careful thought. I

want something crisp, good acidity. Something would be this from the

north-west coast of Spain. But I have something more unusual and is

better with the dish. It comes from New South Wales in Australia, it is

the 2000 and 12 Finest. You might be more familiar with this than you

think. It is the main grape in the sweet wines from the south-west of

France. When it is made as a dry wine it is a great variety that

partners anything. If you want to drink it on its own, the best place

to go is Australia, the Hunter Valley which makes speciality out of

its wine. Even though the Hunter Valley is a subtropical region, its

proximity to the coast, and they pick the great early so it has

acidity, and because of the sugar in the grapes, low in alcohol. A hint

of the sea in this wind combined with citrus fruit and honeysuckle.

Tangye acidity works well with tomatoes and cuts through the

butter. The green herbal notes work well with the fennel. It is delicate

and right deed not to overwhelm the flavours of the scallops and the

prawns. I think this wine rocks. I have two agree. In rehearsal I was

unsure, but it is fantastic. Nice sweetness in it. Very light. Happy

with that? Gorgeous. Without the fennel. Let's get back to Celebrity

Masterchef where things are getting bad at the harlequins the club.

With lunch fast approaching, the harlequins' morning training is

nearly over. You cannot be a professional athlete without having

the right fuel in your body. It is that they -- important they get fed

the right stuff. We have had two hours of training, we need to eat

and be back out within a certain period. A lot of people need to be

fed very quickly, with the right stuff. In the kitchen, things are

not going to plan. I need that out of there, it is going to be your

mixing bowl. Watch out for the floor, please. I am Hubble, bubble,

toil and trouble. Making a magic spell. We have sanitised it, cleaned

it. I have been a judge on Masterchef for a long time, and I

have never seen a kitchen in such disarray. I cannot see lunch being

on time. While the players begin queueing up outside, the salmon

isn't even in the oven. We have about 13 minutes. There is five

minutes until lunch and they finally get the salmon into cook. Fifteen

minutes minimum. The rice is out, noodles are out. The chicken is out.

With 120 people waiting, they decide the salmon is ready. It is cooked.

That is how I want it. Salmon is going out. All right, boys! Hope you

are hungry. I wanted to do burgers but she would not let me. Ten

minutes after service was due to start, all of the dishes are out.

Chicken and chorizo stew with rice, shepherd 's pie and Asian salmon

served with noodles and steamed vegetables. That is raw. It is not

cooked, take it back. It is not cooked. In the steam oven, it will

take two minutes. If you want salmon, it is about four minutes.

This is chicken and chorizo stew. Rise. Shepherd 's pie.

Just two dishes are out and the players are helping themselves to

generous portions. It is going down very well, the chicken. The chicken

was very good, had a proper kick to it. The rice went very well with it.

Very nice. The shepherd's pie is also in

demand and the salmon is still not out. Go and have a look at the

salmon. Can I take this? You can. The shepherd's pie was good. It was

a bit different with the potato not being mashed on top, but I liked it.

The portion sizes were really good. I think, for us lot, that's the most

important thing, really. For the main, I had the shepherd's pie and

it was OK. The meat was a bit dry, the seasoning was OK. A good effort.

definitely my favourite dish. Real Asian flavours, so

definitely my favourite dish. Real tasty. The salmon was beautiful.

Rich flavours. A bit of tasty. The salmon was beautiful.

was good. The salmon was succulent. It was light, it was really nice.

Have you got any more salmon? The salmon's all finished. It's been a

hot favourite then. With the main course finished, Les brings out his

banana and pineapple trifle. You haven't tasted it yet and you're

going, "Uh-uh!" The other dessert is John's bread-and-butter pudding.

Want a bit of both? Do you want the star fruit? Yes,

please. I had the trifle. It was very nice, very colourful. Nice

fruit in there. Nice and fresh. The cream was very nice. The trifle was

wholesome, to be honest. But altogether, not a bad dish.

We normally don't get pudding, so it was nice to get pudding. I prefer

chocolate, but if we could get bread-and-butter pudding more often,

it would be nice. The presentation wasn't great, but we're rugby

players, so we're not that particular. As long as it's decent

and it tastes nice, we're pretty happy. The bread-and-butter pudding

wins it for me. I've got a clean plate, so I think that says

everything. Les, well done. Well done. Let's have a group hug. Yes,

let's! There you go. Well done. We are close to the stage of losing one

of these guys. It's all to play for. Who would've believed they'd get

away with that! And you can see how the celebrities get on when they

have to cook in two of London's top restaurants on next week's show.

Right, it's time to answer a few of your foodie questions. Each caller

will also help us decide what Michelle will be eating at the end

of the show. So who do we have first on the line? I have half a leg of

mutton which has been boned, not rolled. I've never cooked at before.

What is the best way to cook it? How, what, when and why? You do

that. The best way to do this is some breadcrumbs. You can stuff it

and tie it up and then roast it and roast it all the way through. Or you

can braise it as well. A little pot roast. May be pot roasting it would

be really nice. Tie it up. The Italians do it with sage and milk.

Which is really, really nice. They put milk in it and as it cooks they

baste it. The milk separates. Quite an unusual dish but it does taste

fantastic. What dish would you to see? Heaven, please! Denise. What's

your question? I would like some ideas of what to do with leftover

roast chicken. Normally I do a curry on a Monday and then a soup. I would

like something original. Leftover roast chicken. If you take the

carcass and make a stock from that and then use it for a risotto, bit

of lemon, chickens. Flake the chicken through it. And there is an

amazing sandwich I do with layers. You start with a cobbler and lay it

with pesto and vegetables, taking the bread out the middle. You can

have it through the rest of the week if you wrap it and put it in the

fridge. Which dish would you like? Heaven, please. Good morning. What's

your question? I have a quantity of fresh squid. People normally

associated with a starter but I want to make it into a main course of

something more substantial. -- associate it. I whispered it in

risotto is to make it go further. You can make it a lot lighter. -- I

always put it. You don't have to have squid ink. Exactly. Some

garlic, chilli. Risotto. Yes, with some lovely asparagus. Delicious.

Which dish would you like to see? I'm sure you will like the

crackling. I will say hell! I knew you were going to! Your Raman! --

you are a man! What would you like to ask us next? I've had a duck in

the freezer for three months. I would like to do a spicy kind of

version. So, spicy duck. I think defrost it thoroughly first! Yes!

Good tip! Chinese spices, chilli on there and then really slow cook it

so the skin goes nice and crispy. Cook it above a tray over some veg.

On a tray. Yes, roast it really high. Those five spice powder is,

cinnamon and so on, they work really well. What dish would you like to

see? Definitely heaven. Did he say heaven? Sorry! They're not all that

bad! Bill, from Belfast. Good morning. What's your question? I

have a complete rabbit and I don't know what to do with it. You have a

rabbit. Yes. It was shot yesterday! Just checking! What I would probably

do is chop it into nice, big chunks, fry it with olive oil and garlic and

then braise it nice and slowly with wine. Really good with fried

potatoes. Fried potatoes, salad, delicious. A bit of bacon as well.

It would work in a cassoulet as well. Or a Fricker say with

mushrooms. A bottle of white wine, you said? White wine, double cream

and butter. What dish would you like to see? Heaven or hell? I love pork

but I want to see your tuna dish. Thanks!

It's time for the omelette challenge. Paul Rankin is still

there, sitting comfortably in the centre of the board, with 17.52

seconds. Jon, you are only just behind him with 18 seconds, how are

you feeling today? 23 seconds, a pretty tough time. The usual rules

apply. As fast as you can. Have you been practising? Are you ready? Go!

Yeah, well, they say practice makes perfect. I took my time over that!

Yeah... On the phone we have Michel Roux senior. You whisked yours first

and you put yours straight in there. Doesn't make any difference. This is

quite unusual because half of it is actually cooked, the other half is

raw and you still have chunks of war butter in it. It's a new style! --

raw and you still have chunks of war raw butter. Right... John-name...

raw and you still have chunks of war How quickly do you think you did it?

There was a stewards inquiry last time you are on. He cheated! I can

believe that! You did it in 26.64 seconds but you're not going on now

for the! Get used to it! -- you are seconds but you're not going on now

not going on our board. It felt like a... 25 second omelette. What? You

did it in 24.56. Ooh! But you are going in the bin as well. What makes

him really happy is going in the bin as well. What makes

wrote the theme tune to that! Stop it!

So, will Michelle get her food heaven, seared tuna with asparagus

salad? Or her food heaven, seared tuna with asparagus

loin of pork with mash and spring cabbage? Jon and Steve will make

their choices whilst we begin a journey around Italy with those

greedy Italians, Antonio Carluccio and Gennaro Contaldo. They start

their trip by visiting a family who make incredible balsamic vinegar, to

find out if the Italian tradition of gathering round the table is still

alive. Enjoy this! Antonio and Gennaro do!

In my opinion, life has two primary functions. Procreation and

nourishment. You always see this wonderful scene of Italians eating

together and it is still happening. But I am very worried. Surely,

Antonio, family is such a big thing in Italy! I'm not so sure any more.

We have come to the north of Italy and we want to see if Italian

families still eat together like they used to. And if the Italian

mothers are still teaching their daughters how to cook! And to do the

old ideas about Italian family and see if they even still apply. We are

off to lunch with some old friends in modern. This is the home of

Balsamo clinic. -- vinegar. There are Michelin Star chefs here. The

mothers. The older people, they really teach you what Italian food

is about. Hello! This is a classic Italian family. The mothers look

after the house and do all the cooking. The men, when they are at

home, just relax. We headed straight for the kitchen. Tortellini, fresh

pasta, Parmesan, vinegar. All Italian recipes started like this,

in families. Handed down from mother to daughter to granddaughter and

refined over the centuries. Look how many people she has to teach! She

says they love to do the job because they want to carry on the tradition

of this wonderful food. They call them venous navels. Symbols of love

and each parcel can take a whole day just to make Sunday lunch. -- it can

take. When you close a totally know, all of your love is closed in it. It

is really nice. -- tortellini. In an Italian home, the most important

thing is the dining table. This is the family table. Think what is

experienced at this table is almost everything. It is where you cry, the

table where you actually fell in love with somebody, a table where

you leave somebody, a table where you divorce! It is happiness and

joy. Wedding, christening, celebration. All that at the table.

Even jumping for joy, dancing on the table! It is important! This is the

joy of family and you see it all along here and we bless this table.

I up, the family fortune silently ferments in ancient barrels.

Balsamic vinegar. There is a feeling of calm in here, it is like entering

the vaults of family ancestors. 1893. The balsamic is made either

women of the house. The secrets have been handed down five generations.

This is me cured for up to 35 years. A complex, warm taste. A lot of

fruit at the so many years. A litre of this would cost ?2000. It is

special stuff. I could stay here for ever.

The most wonderful thing is that tortellini. That is exactly how it

should be. Little parcels of love. Everyone is unique, made with time,

patience and devotion. It must be a comfort to know she will always be a

presence at this table. This is how I remember things when I was a

little boy. Maybe not quite such a beautiful house, but the whole

family eating mother's food together like this. I enjoyed it very much. I

know you enjoyed it. It is fantastic to have the feeling of being in a

family again. I have a brother and a sister. But I live alone. It is

quite good, from time to time, to become fronted with what family is

and the advantage of a family. Antonio, listen to me. I have six

children. I am glad somebody produces children. Children are

love. Who gives you a flower first thing in the morning? Don't eat it.

That's lovely. Great stuff! We'll have more from

Gennaro and Antonio on next week's show. Right, it's time to find out

whether Michelle is facing either food heaven or food hell. Your food

heaven would be this tuna which I'll roll in chilli and lemon grass then

sear on a hot griddle. It's served with a salad of asparagus, baby

radish, turnip, water cress, mint and coriander. Or you could be

facing your food hell, pork and a loin of pork stuffed with lemon

zest, suet, breadcrumbs, minced pork and sage. It's served

zest, suet, breadcrumbs, minced pork cabbage and mashed potato. What do

you think you're really well with it as well. Happy

with that? That is it that today. Thanks to Jon Rotheram, Steve Groves

and Michelle Collins. Thanks for the brilliant wine choices from Tim

Atkin. All of the recipes are on our website. We are back live next

Saturday at 10am. You can have rest is tomorrow at 11:15am. Enjoy your

weekend. My fellow friends, it's time

to get your glad rags on,