03/08/2013 Saturday Kitchen

show for a few weeks, but we saved the best till last. This is Saturday

in the studio are two very familiar faces, first the chef in charge of

the nationwide empire of restaurants, the jewel in the crown

being the two Michelin-starred Gidleigh Park, Michael Caines, next,

a woman with many strings to her bow, a food writer, on TV, and

cooking at the Ballymaloe Cookery School, Rachel Allen. Good morning.

Good morning. What are you cooking? A red mullet with Thai puree,

fennel, dill and lime salad with tomatoes and some chopped dill.

is one of your trademark dishes? Yes, it's a bit of a signature,

coming out in the new book, but uses tomato ketchup which is interesting.

All will be revealed. What are you going to cook? I am going to

spatchcock a chicken, marinade it with herbs with fennel with mango

feta and mint. Nice and simple, for the barbecue, but you're going to

roast yours? Great, yeah.We have a fantastic line-up of foodie films

from the BBC's archives. There is Rick Stein and Celebrity Masterchef

and the brilliant Mr Raymond Blanc. Our special guest is one of the

country's best loved actors. His career has spanned some 50 years and

he's played some of the most recognisable characters in TV

history including the unforgettable Victor Meldrew from the BBC's One

Foot in the Grave. Welcome Richard Wilson. Good to have you. Pleasure.

Busy, as ever. I am seeing what you're doing this year - you never

stop. I am trying to take it a bit easier. A bit of both because

theatre is a huge influence in your life and continues not only on stage

but offstage as well. I have an associate director at Sheffield Play

House. Going well?Very well. We have a new play coming up in the end

of September. We're going to talk about that a little bit later, but

of course, at the end of today's programme I am going to cook food

heaven or hell for you. It's up to our chefs over there and some of our

viewers to decide what you'll be eating. Food heaven, what would it

be? I am very, very fond of a nice piece of freshly minced beef...

Good. Mince. I was brought up - I was a war child, so I was brought up

on mince. Sounds good to me. How about food hell? Sushi-type was a

aub pee, mustard, that bitter taste, II don't... With me as well. It's

either mince or mustard for Richard. I am going to combine another of

your favourite things, pasta. To make a ragu, beef mince ragu. Or

Richard could be facing food hell, of course, mustard, and after making

some whole-graned mustard I am going to make a creamy sauce to go with a

loin of pork with mustard-coated green beans. I don't like them.But

you have to wait until the end of the show to see the final result. If

you would like to ask a question, you can call this number. A few of

you will be able to put your questions to us live later. If I

speak to you later on in the show, I'll ask you whether Richard should

face food heaven or hell. 10.00am - are you hungry? Um, no.I am! We

have with us one of the finest chefs in the country, Michael Caines. How

are you? Fine, thanks. Lovely to be back. What are you doing?We have a

beautiful red mullet I am going to pan roast, and we have these

beautiful ingredients, the fennel seeds and shallot, and Thai puree,

lemongrass, ginger, madras, curry powder, Saffer Ron. Sounds good. You

want me to start chopping? Yeah. I'm do that for you. What we're going to

do is start off with the sauce. We have butter here which I'll put into

the pan, and we're going to add... Me to do some ginninger? That's

fine. You can grate this but because we're going to blend it after it

doesn't matter. We have some lovely flavours from the lemongrass.

does the idea of this recipe come from? It's a bit of a mix and match.

The dressing at the end... This comes from a famous French chef in

France. One of my guys worked with him and brought it back, and it's

just beautiful. It's lovely the way the spices go so well together.

Saffron gives a lovely colour as well. Put that in. Cook out the

spice as well. You have the madras curry powder there and just going to

cut that out before we add some lime citrus at the base base... Diced

onions there I know you're going to use. We're going to pop that in

here, so cooking out your spice and then adding fresh lime juice, and

that's going to give some lovely base acidity, squeeze out your

limes. You can do that separately, and now we're going to add the

beautifully chopped onions, of course. About Gidleigh Park, because

it really is sort of standing there as, you know, the two -star starred

Michelin. How long have you been down there? 19 years this year, so

already into my 20th year. In that time we have had two star for 15

years, so... You have had some famous guests as well. Yes.You have

been down there. I have indeed, excellent. Fabulous. In there I've

got some fish stock. That's going to cook out for a long time. We've

already got some made here. Do you want me to blend that? Yeah, blend

that. Put the fish stock in there, and you cook that how long?

minutes, half an hour, and we're going to blend it to a puree, then

you need some muss Lynn cloth or a sieve, strain it. We have some

already made. It's this lovely Thai paste you can use with other pastes

as well. You blend this into a puree, then pass it through a sieve?

Yes. The dressing is what people are going to find fascinating. When you

burn butter, you get it brown. The secret here is to get it brown. You

have the chopped shallots you did for me. I have fennel seed here. You

can chop that, but I'm not going to, leave it. While you're doing that

I'll season the fish, just one side, on the mullet. I'll get that ready.

I am going to pan roast that with some olive oil while I'm waiting for

this to brown. Always put it skin side down away from you. Hold it a

few seconds. If you're using a cold pan, put it in and it won't curl.

Red mullet prized all over Europe. You can get it around the UK.

the south-west in particular very, very popular. We have the best

fishing coast in Europe really. It really is quite exceptional - the

array of seafood you get off that coast is fabulous. It has a very

strong flavour. I have a little bit of chopped thyme, which is

fantastic. You have done it all for me. So nice pan roasting of the

mullet. You can cut the skin, but it's fine. This nice deep noisette

with fish is stunning. Now we're going to add our fennel seed, toast

a little, now our shallot. Where does this come from? You mentioned

the favourite chefs you worked for? We used to make a sweet and sour

sauce with a burnousetts e. At the end you're going to add this tomato

ketchup or any good tomt sauce. We cook it out and let it split, which

is lovely. So you just leave it? Yeah, it's like a split sauce. Right

at the end we're just going to add some wonderful lemon thyme because

that is very, very different as a flavour profile to normal thyme, and

you want that lovely citrus note of lemon coming through. Leave that.

You mentioned 19 years at Gidleigh Park. It has been a long wait, then,

for your first book. Yes.That must be quite great for you to write your

first book. Very exciting. All good things are worth waiting for, at

least let's hope so. Sorry? What's it going to be called? Michael

Caines's At Home. Lovely. Which is great. You can have me in your

kitchen, and you can be inspired by my recipes. This is lime oil. We

make citrus oil by taking lime and adding it to a little bit of olive

oil, warming it to 80 degrees, and then we blend it in the blender and

extract all the flavour. That's just the outside? Just the peel this

lovely lime, and you get this lovely citrus vinaigrette. Now we're going

to take our fennel - it's in iced water, so it goes nice and crispy as

well. Mix that together. If you would like to put the questions to

Yes, fennel salad with the dill. We have the basil oil we have done in a

similar way. It's already done. It's lovely and delicious. This can cook

out a little bit more. Just get a spoon so you can start to dress...

This on it? Put it in the middle, give it a little bit of a swipe.

That's quite loose. You can have that - then this just around the

outside. This is the tomato with the seeds in, and you want the oil as

well. The oil is the butter?It is. Then this lovely, delicious fennel

salad. We're doing fennel twice today, but it's such a delicious

thing, then finally mullet on top. Look at this wonderful green oil.

Again, this is 10% herb. You can do it with any herb, tarragon,

coriander, so ten divrams of basil to a hundred mil of oil, preferable

olive, and then all you need to do is heat it at 80 degrees, blend it,

a beautiful colour. So you're warming the herb in with the oil?

Yes, basically. No more than 80 degrees because that takes a little

bit of the flavour coming out of the herbs. You get the green coming into

it. If you go too high, it gets brown and you won't get that

beautiful colour. What is it again? Pan-roasted red mullet with Thai

puree, fennel, dill and lime salad with tomatoes. How good does that

look? And the reason for the fennel - ice

cold water... Nice and crisp, a lovely texture, beautiful. Have a

seat over here. You weren't hungry, but I think you may have some of

this. Yeah, very tempting.Tell me what you think. I don't like fennel,

Michael... On your list.Was it? sauce intrigues me. You say you have

to get the butter nice and brown? Yes, when you burnoisette and burn

the butter, it breaks down the fattiness. In there you have the

lime that comes through as well. That's excellent. For some wine to

go with this we sent Susy Atkins to Somerset. Before she makes her wine

choices, she's taking a stroll along the beach. Enjoy this.

The summer holiday season is upon us, and I have come to

Weston-Super-Mare to be by the great British seaside. I am going to head

mullet has lots of lively, zingy components with it so I have to find

a white that's bright enough to take them off on. It may seem sauvignon

blanc is the way to go, and something like this may be a good

idea, but in the end I have gone for something brighter and juicier. I

have chosen the Finest Swartland Chinin Blanc from South Africa.

If you like brightly fruitly vivacious wines but you're not a fan

of oak my tip is to go for a Chennin blanc like this one, quite aromatic,

mouth watering. There it is, that lovely apple and wine which is so

typical of this grape and which, of course, will be wonderful with the

lime vinaigrette and the lime oil, but there is no heavy sweet-tasting

oak here which might clash with the delicate fish or fennel salad. Best

of all, its natural acidity makes it a really good wine to go with dishes

with a hint of tomato. Your beautifully nuanced, elegant dish

requires a well-balanced white to go with it, and in this wine, I think I

have found it. Enjoy. What do you reckon of this? I think

it's a bargain, 6.99. You never disappoint. There is a lot of

flavours going on there - this is a really good match. It take takes the

spice really well. What do you think? Absolutely. It's wonderful,

quite apply. A fantastic sauce? Amazing. I think you're enjoying it

now? Lovely.You like fennel? Converted! Coming up, Rachel has a

great chicken dish for us. Remind us what it is? Also with fennel.

Spatchcock chicken, fennel and mango salad. Exactly. Don't forget, you

can also ask Rachel and Michael a question - if you want to know what

to do with fennel, now is the appropriate time. Call us on this

number. Standard network charges do apply, of course. Now let's catch up

with Rick Stein. He's headed to the South of France today, but first,

he's after some good old English baked beans. We have had ketchup.

baked beans. We have had ketchup. Now we're after baked beans. Enjoy

get louder, and people seem a bit However, the film crew are

and they keep wittering on about baked beans and sausages.

But at Homps, there's a shop run by Shirley Preston that sells just

that. But who would want to eat baked beans in France?

People from the boats that want

their bacon and eggs in the morning when they're on holiday, people that

have lived here, because there's a big English population in this area

now, people on holiday in gites, and quite a lot of French people.

French people? French people.

Yes, I was surprised, too.

What an earth do they want?

Erm...marmalade. Erm...

not baked beans. Not baked beans?

Not baked beans, not Marmite, and nothing to do with curry.

What about bread? I heard they liked our sliced bread. Yes.

Well, I get it in fresh every two weeks and it's gone like lightning.

And that's one of the things the French like, believe it or not.

I know the film crew are eyeing these tins and jars with wistful

expressions and, of course, we'd been on the canal for over four

weeks without a roast dinner.

Actually, I really fancy beans, but not the type Shirley sells.

I'd like to cook this - a ragout of lamb with fresh haricot beans

that can be bought, it seems, at every market stall in France.

As a cook, it's a pleasure to be able to use fresh haricot beans

and not the dried ones I'm normally used to back at home.

The lamb was a boned shoulder, perfect for a ragout.

Chop it into quite large pieces and give it a little colour by

quickly frying it in some olive oil.

Add a spoon or two of plain flour which will help

to thicken the finished dish. Then set aside the meat while you fry off

a couple of onions with garlic - say three cloves - in the same pan.

Add peeled and deseeded tomatoes, and when they've

softened, put the meat back in.

Make up a generous bouquet garni

with dried thyme - which came from the hillside - and bay leaves.

You need just over half a bottle

of good southern French rose and a dollop of tomato puree.

Cover the whole lot with stock, in this case it's chicken stock that

Louis the chef made the day before.

Season generously and for the moment, that's it.

So just dab that lovely bouquet garni down inside, there, put on

the lid and then for 30 minutes, cook it at an absolute tremble.

And the French, in true French style, have a word for this -

it's called mijoter, and there's no- word in English that means the same

thing. It just means just a little bubble of heat on the top

and you get the perfectly cooked ragout.

Add the beans after an hour and a half, and because they're fresh,

they cook in about 15 minutes. You don't want them all soft and mushy.

They've got to be, well, like baked beans really.

Dish out the bouquet garni and then

to finish it off, a persillade of chopped parsley and garlic.

I had this at a students' brasserie- in Paris near the Sorbonne when I

was young - where I had to queue for ages to get a table. It was so cheap

and it was served in a deep bowl with baguettes and a carafe of

really rough red wine which to me in those days tasted lovely.

There's no better way of travelling.

You arrive, in this case the southern city of Narbonne,

seeing only the best of a place.

No industrial sprawl, no traffic jams that put your

nerves on edge, and no searching for that elusive parking place.

Lots of people have assumed that I

would be skippering this 100-foot barge all the way from Bordeaux.

If that had happened, I don't think- we would have made it to Toulouse.

The fact is that these big barges only just fit the locks and bridges

and it takes a great deal of confidence and skill to get us

this far. Even the steering wheel's- too big to go under these bridges.

Another low one, you have

to go to the miniature-sized wheel, driving my lorry...

I haven't seen that before. we haven't been this low before.

Lovely. Very good.

I'm going to pop out of here into the lock in one movement.

Lee the skipper insisted we saw Narbonne.

In fact, we had to branch off the Canal du Midi to do so.

The canal was first built by the Romans 2,000 years ago and it runs

exactly the same course today,

cutting right into the heart of the city. There was a market by the side

of the canal when the Romans were here, and there's still one today.

of the canal when the Romans were here, and there's still one today.

I really wanted to cook lunch for the barge crew. I'd been thinking

about barbecued sardines with chilled rose for weeks now.

These were caught last night using a bright lamp

to attract them to the surface.

What do you have with sardines?

I mean, nothing more than a very simple salad. Nothing to sort of...

No big deal, I mean nothing's a big deal here though, is it?

I mean you come in here, it's, it's just so much easier to plan

what you're going to cook when you

can see everything, and it's so appetising and exciting. It's not

in little packets and there you've got fish, you've got tongues galore,

you've got, you know, oxtails, you've got lovely vegetables.

It's easy to cook anything.

Cooking shouldn't be difficult.

This salad is so simple. Lovely ripe tomatoes, sweet pink onions, chopped

flat-leafed parsley, chunky grains of sea salt and virgin olive oil.

I know that if I were here for any length of time, I'd live off these

wonderful salads and fresh fish, straight from the market. I always

remember seeing a documentary about- Picasso when he was in his mid-70s,

sitting down and eating grilled sardines and drinking glasses

of, I suspect, cold red wine, surrounded by attractive women.

And I remember thinking, what a life - I must eat more fish!

Cheers!

I found out from Louis, our chef, what people like to eat on board.

I found out from Louis, our chef, what people like to eat on board.

Normally just have a bowl of pasta or,

f

Oh, that's good. Would they be picking them up and eating them?

I think it would be very Victorian,- with a knife and fork to be honest.

In the restaurant, you see people eating prawns with a knife and fork.

You

You can

You can tell

a farmed one and line caught one due to the size. If this was caught in

the ocean, line caught, they'd have to throw it back. Too small.The

farmed ones you get from the supermarket. We've got Karaway

seeds, cumin seeds, smoked paprika, red wine vinegar, garlic and a

little bit of chilli and tomato puree, not ketchup for this one. We

just chop up the chillies. Harisa is that famous paste you get on holiday

which goes really well with fish, chicken, all manner of things. It's

simple to make it yourself. Throw that in a blender with spices. We

have caraway, cumin seeds, smoked paprika. You can get the smoked or

the hot. If you go for the hot one, it's even hotter. Red wine vinegar

you pop in as well, and then the tomato puree. Let's get a decent

amount of it. This is this fantastic stuff you get in Moroccan markets,

Turkish markets which have the bowls of it - when you realise how quick,

easy it is to make, which that is - a pinch of salt - that's your haria

paste. How do you spell it?Don't look at me. H-ahr- Issa.These are

ratte potatoes - I can spell that, which they have traditionally in

France, but we grow them in small quantities here. Nice, firm

textures. Yes, particularly good with this, then you have sea bass

you simply need to prepare. You need to remove this fin here. You can see

it's quite sharp. Remove that first, otherwise, somebody is going to dive

into that when it's cooked. We use a sharp pair of scissors and remove

the fins, then trim off the tail because sometimes that burns a

little bit, remove these little bits of fins. Sea bass is an amazing

thing. It's lovely as it sits there, but you can imagine it in the ocean.

It's a predator. The size of its mouth is massive, it goes catching

live mackerel. It is a predator of the sea. It's fabulous. Called wolf

of the sea in French. You score this on top. I always found your career

fascinating because when you read about you, acting, you have always

wanted to do it, but when you were at school you thought the one thing

people remind you of - is distinct about you is the voice, but you

thought that was going to let you down? Yeah, I thought I was very,

very nasal. One of my teachers told me I'd never be able to speak

properly. So yeah, I just didn't have the confidence to - I had no

role models in Scotland in the early days. It's something you have

literally been wanting to do from such a young age, really, and to

even do it when you had a - you were a lab tetion in addition. I was, for

ten years. But you were still doing it, amateur dramatics. Still did it.

When I was 27, I decided to go to the Royal Academy in London.

changed your life from then, but even then, it was the confidence.

You thought your voice would still be an issue. Absolutely. I am

surprised when people say, "Oh, you have a very nice voice, Richard." I

still don't think I've got a very nice voice. I still hear the

nasalness of it. That's the thing that stands you apart. I suppose so.

Taxi drivers say, "I recognise you now from the voice". Gives me away.

What we're going to do is grab our potatoes, pop these all over the to.

I am using grease-proof paper. If you put it in tinfoil, it sticks.

The harissa paste goes on there. What's the flavour of that paste?

Quite spicy. Hot?You only want a little bit of it, yes, quite hot and

spicy. Then get some of this ouring a know which we can pop in the

cavity like that, a pinch of salt and pepper, wrap this up and bake it

in the oven. Generally barb cues have lids nowadays, so you pop that

in the barbecue, cook it for 15 minutes. Looking at your career, it

has been a rise, rise, rise - it has! Theatre has been a huge part of

your life and always has been. You're doing stuff now. Tell us

about that. I am rehearsing at the moment - Theatre Royal Bath for a

play. I am playing the hotel manager. I don't have too much

responsibility. When is it out?That opens on the 15th of August, this

month. This month.Gosh! I shouldn't be here. On top of that, you're

doing - not just on stage, but off as well because directing is big for

you. I have a production in a new play called Love Your Soldiers,

which is a play set in Afghanistan which goes to the Lysseum in

October. I said it was a steady rise but Passage of India, you played a

small part in. That film went on to be huge. That was exciting.Was that

that set you up or other things? it was probably television, things

like Only When I Laugh, then One Foot in the Grave, which was an

explosion. We have to talk about that. Of course.12 years ago it

stopped? Cru. 12 years ago. Why the decision to stop it? Is that

something you and the writers decided? It was David, our brilliant

writer - he had decided he had written the man, and that was about

enough. He e said, "I am thinking of killing Victor". I said, "Yeah, kill

him" But with something that's that successful, the temptation is to

keep going. We would do six episode at a time. I also found it - the

writing is key to this as well as the acting. Oh, yes.There was one

episode you did purely in a car, didn't actually get out of the car,

the whole lot in the car. Yes, behind a horse's back side. Back

side! It was difficult to do because we were pretending it was summer. We

were filming it in the middle of winter, and because we were filming

it in the car all the time, the car had no windscreen. It was freezing!

And we were in summer shirts and things - awful. Where does that

famous line, which I am not going to get you to do - where does that come

from? Is that something you wrote? No, no. It was - Victor tended to

say it quite a lot. It was never meant to be a catchphrase, but then

gradually it caught on. You can open this up, and you've got this -

ideally, if you're doing this on the barbecue, you can cook it the same

way. I have put grease-proof paper in here. You can see it doesn't

stick to the tinfoil. How long have you had that in the oven for?

Between 15 and 20 minutes. Pop that on the plate and serve it on the

paper. Is there fennel in there? fennel here, no fennel seed - none

of that, lemon over the top like that, a bit of salt, then finally a

little bit of - I'll put some of this rapeseed over the top. Were the

potatoes cooked first? No, they steam while you're doing it. Have a

try of that. Gosh, lovely.So give us the name of the play you're

playing in? A Little Hotel on the Side. Where?Theatre Royal, Bath

opening on the 15th of August going on until the end of August. Best of

luck with that. Tell us what you think of that one. I am going to

rehearsal this afternoon. Happy with that? Happy with that!Happy because

it has no fennel. Lovely.If there is a skill or technique you would

like us to demonstrate, drop us a line or go to the website.

We'll be cooking Richard at the end of the show food heaven or food

hell, mustard - I am going to make my own whole grain mustard, blanched

beans added to a salad, with a creamy sauce with a fillet of pork

and buttery potato on the side. Lovely. Our viewers get to decide

but you have to wait until the end of the show to see the final result.

You enjoying that? We have reached decision time in Celebrity

Masterchef. One of our finalists will be crowned champion, but which

Apology for the loss of subtitles for 60 seconds

..and then a marmalade My concern is that

If he goes too far, John, it will He's serving that

Will that sea-reared trout It's got to be turned out

Not happy to just give us a chocolate fondant,

which we would love,

he's trying for shortbread biscuits.

He's also going to make an orange sorbet.

Finalists, you have had 40 minutes!

Let me say right now,

I LOVE Emma's food!

She has got a ravioli.

Inside, there's ricotta, peas,

mint, in a bacon-flavoured butter.

That is speaking to my inner depths.

What's next?

Make the pasta!

For the main course,

she is cooking turbot.

Beautiful fish. Difficult to cook.

Underneath, vegetables inside leeks.

Those leeks have to be almost falling apart...

..or it's going to be like chewing on a raw onion.

I've got to say, it sounds elegant.

It sounds sophisticated, it sounds exciting.

And she's serving that with a classic beurre blanc.

Buttery sauce.

Get in there, Emma. That is beautiful, beautiful!

Emma's dessert - beautiful floating islands.

Little poached meringues, sitting in vanilla custard...

..with praline on top.

T

If you undercook them, inside is just

raw, tinny egg white.

Done properly,

they are beautiful.

45 minutes left.

We've always said that Michael cooks food

that people want to eat,

and today, his menu - boom!

Mackerel -

rich, oily fish,

served with a spiciness of beetroot.

And then the richness and heat

from that horseradish.

Absolutely fantastic.

Main course, we've got a lamb,

carrot puree.

Serving on potatoes

rich with truffle oil.

Fantastic!

Michael's got half a saddle of lamb,

and he's filled it up with apricots and spinach.

Then he's wrapping in caul fat,

Then he's wrapping in caul fat,

so the whole thing is held together

i

Michael, you're playing with some big, big flavours here.

He's got to make sure that not one of those flavours,

especially the truffle, is overpowering.

For dessert, we have a souffle,

with bananas and passion fruit - the taste of the tropics.

John, a souffle,

I think is brave, brave, brave.

But banana is heavy and sticky.

It's not easy to make that souffle light enough to rise.

You've got to be a very, very good pastry cook indeed.

Guys, you've got 13 minutes.

Unlucky for some.

Come on.

Oh, wow!

HE LAUGHS Love you!

Ten seconds. Last ten seconds.

Time's up, you're done.

You're finished.

Still

Still to

Still to come

Live, Raymond Blanc is getting all excited about microherbs. He's

trying quite a few. This looks delicious. It's our last show for a

few weeks. I hope Michael and Rachel aren't planning any practical yolks

and will be trying egg-stremely hard to break Paul - any anyway, will

Richard face food heaven, the ragu or hell, pork with green beans?

We'll have to wait until the end of the show to find out. What better

way to introduce our next guest - it's the brilliant Rachel Allen. On

the menu for you? Spatchcock chicken, fennel and mango salad.

This salad would probably go well with the fish. Sounds pretty good,

maybe not on Richard's menu as well! There is a lot less ingredients than

when Michael was cooking. cooking is so beautiful. This is

typical me, very simple. Would you mind peeling and dicing a mango? I

will spatchcock the chichen. I have poultry sheers, but I am going to

use a knife, so anyone can do it. I am going to get rid of the legs.

Spatchcocking is cutting through the backbones, chicken breast side up,

so just flatten out the chicken so it cooks evenly in a barbecue or to

roast in an oven. I am cutting down the backbone there, really great for

a barbecue. Once you have cut like that you can put it breast side up,

so crack it. Flatten it down?Yes, then slash the legs a couple of

times like this, so the legs, thighs and drumsticks cook at the same

speed as the breasts, so I have some cloves of garlic. Put the garlic on

the roasting tray with the chicken spatchcocked like so. You sliced it

as well? I what isYou sliced it? Yeah, I slashed the legs a few times

so the legs cook at the same speed. That's nice. Well done.

For the chicken, I am using rap Rosemary and thyme. The lemon thyme

you were talking about would, of course, be gorgeous, wouldn't it?

Really lovely. Would you Mike mind - toast those, thank you. A little bit

of oil? Toast the hazelnuts, and I am going to scatter those over the

salad. This would work well with chicken, as I am, but fish - it

works well with delicious, grilled, barbequed meat. Has Ireland had a

good summer? We have had amazing weather. I heard it was raining.Was

that in the last few days? Last week. Excuse me, look at the suntan!

No, we have had a really gorgeous, gorgeous heatwave it, it has been

amazing. Everyone is in great form. You can brought it that but also the

cookery school. 30 years. Can you believe the cookery school has been

going for 30 years? Busy as well.We had a literary Festival this year,

food and wine, another one planned for next year, good and busy. I have

a three-month course starting in September, yes. Now the students

have to take part in the dairy farming, so they have to milk the

cow cows. They all have to do it once. Part of their duty now is to

make butter, make the yogurt and milk the cows. Fantastic.So you're

crushing the hazelnuts. I have done one thing. I have the mint and the

fennel. I'll do that in a minute. Lovely. I am putting it over the

chicken, lots of Rosemary and thyme, salt and pepper, generously

seasoning the skin. If I were doing this in advance, put the chicken in

overnight - I wouldn't put salt on because that would dry it out too

much and some olive oil. Sounds good. You're chopping lots of mint,

thank you. Got fennel again! What is it with you lot and fennel? But it's

so great. It's obviously in season at this time of the year, and that's

the bulb fennel. It's wonderful raw, a great crunch in salads, loves

citrus flavours and cheese like feta but it's good just grilled like

but it's good just grilled like that. Depends who you ask! OK. So

we've got the fennel and the mango gone in there as well. Mango -

instead of mango, fennel is great with orange. As well as all of this,

you have just finished a new cookery show. I have indeed, Richel's

Everyday Kitchen, the book is out in September, so I have been busy.

anything yet? Salt, got it. This Prixes and all the recipes are on

our website. This is perfect for this kind of

weather. This is the kind of food I have been cooking. Great for home

cooks as well. Absolutely.A wonderful family meal, beautiful.

You have mint, olive oil, salt, pepper, mango, feta cheese.

whole lot you want it literally on like that? Yes, lovely.On the

barbecue, you would have to cook that similar to the fish - put the

lid on? Yes or just turn it. It does work well on the barbecue. It will

take depending on the heat 45 minutes to an hour but it cooks

minutes to an hour but it cooks evenly. Woops. That's fine! And then

the garlic - let's see, put that on there, and some of the juices?

course. And also, you can deglaze this pan and keep it for another

sauce or gravy. This is all of those great juices, and that's it. That is

my spatchcock chicken, fennel and mango salad. Done. Looks lovely,

very quick, but looks delicious. you giving it out? You get to taste

this. I don't know how I am going to present this to you. I think you

just start that way and keep the fennel far enough away from you. I

don't know where you start with this one. Why is it called spatchcock

again? It's the cutting the chicken down and fanning it out. The idea is

it all cooks evenly on the barbecue. That salad is delicious. Why are you

laughing? I am not saying anything! You're brave, went straight for the

fennel as well. And the chicken, plenty of herbs. Absolutely.

long did that take? Three-and-a-half minutes - no! It would take about 40

minutes for chicken that size. Something like that, but on the

barbecue, probably about half an hour. Yes.Happy with that? We

needed wine to go with this. We sent Rachel, when I made your wonderful

spatchcock chicken, I discovered the real challenge to the wine lies in

the mango in the salad. Not many dry white wines can take on that fruit.

You could go for a ripe, chardonnay. This could be a good candidate, but

I think in the end there is only one that's up to the job, and the wine I

have chosen is the Yali National Reserva Viognier from chil Chile.

The remarkable thing about this is it tastes uniquely of peaches and

mangoes, yet most examples, like this one, finish beautifully dry.

It's richly perfumed. Those fruits just waft up from the glass. This

wine is a ripe, full flavoured Chilean, so it will definitely stand

up to that herby spatchcock chicken. What's clever, though, is the

specific fruit flavours - the peaches and mangoes - will really

chime in with the fruit in the salad, then it ends on a fresh note.

I think that's what's nice with the lemony dressing, the fresh mint and

of course, the cool feta cheese. Rachel, you have given us a super

fresh summer treat, and here is auptious Chilean to pair with it.

Cheers. Cheers indeed. Is this a Chilean

wine? Chilean wine.Love it. Better than the other one. You like that

better? I do.What do you reckon? Excellent. This is so morish and

with the wine, fab. They're happy! It's time for the finalists to serve

their last plates of food to Greg and John. Who will walk away with

Apology for the loss of subtitles for 60 seconds

and he's filled it up with but at the same time,

That fat surrounding the outside of that lamb

is the only issue I've got.

For his dessert, Michael's made

a banana and passion fruit souffle.

I am so impressed with your souffle.

The texture of it

is pillowishly light,

but still sweet and sticky, and the whole thing has body.

I get the fragrance of the passion fruit, but the big flavour in there

i

That, technically,

is absolutely spot-on.

Thank you very much.

Emma, come on up.

I'm looking down at three plates of food

which would grace the tables of any restaurant.

They look fantastic.

Emma's starter is pea, mint and ricotta ravioli,

with pancetta butter and pea shoots.

That makes me very happy.

Very, very happy.

Light pasta,

salty from pancetta.

Then, wallop! Sweet pea,

fresh mint.

It's just lovely!

It's as close as your mouth is going to get

to walking through a spring garden.

It's stunning!

is perfect.

Emma's main course

is pan-fried turbot,

topped with samphire,

with vegetable-filled leek cannelloni,

crushed roast potatoes,

and a beurre blanc sauce.

I think it's sweet, it's sharp, it's sour.

And it's got the earthiness from that wonderful piece of turbot.

In that little precious leek cannelloni,

fine dice of courgettes, shallots,

as well.

Yes.

Clever!

Clever!

Emma's made a dessert

of ile flottante -

poached meringue in creme anglaise,

with almond praline topping

and shortbread biscuits.

Shoot me now, I'll go to heaven.

Creamy, sweet,

rich, indulgent, light.

Perfect. That is so light, that little island in there,

but it's finished with a little sugar crust

and some almonds.

Lovely, lovely, lovely.

Thank you very much.

Danny, let's taste your food.

Danny's starter is smoked duck breast,

with pear and vanilla puree,

chicory,

and a chicory marmalade.

Beautiful pot of chicory marmalade.

It's sharp, it's bitter

but, at the same time, sweet.

Then suddenly, in comes

the iron of your smoked duck.

That, for me,

is a sensation and a flavour

I really like.

Danny's main course

is sea-reared trout

on aubergine puree,

with tomatoes, crushed potatoes,

and a tomato and pepper sauce.

I love the delicacy of the fish

with a little bit of sweetness of the peppers.

I love the smoky aubergine puree,

I really, really do.

Those flavours, I find complimentary

and very new. I like it.

For his dessert, Danny's made chocolate fondant,

with an orange sorbet

and rosemary and almond shortbread.

That chocolate - rich, but not too rich -

going with the liquorice flavour of star anise,

and then the rosemary,

which is like antiseptic on your tongue,

and numbing your palate - love it!

Thanks, Danny. Thank you.

We've got a lot of talking to do, obviously.

We've got a big decision to make. For the last time, off you go.

We'll get you back in when we've made a decision. Thank you.

It's not going to be easy.

JOHN: Our three had huge ambition, and it was matched

by the delivery.

What they all

individually achieved today,

I think was brilliant.

Danny's bravery, and his ability

to make his food thought-provoking.

Emma's journey on MasterChef

has been nothing short of incredible.

She has propelled herself to absolute greatness

through sheer tenacity.

Michael has got skill, imagination,

heart and soul by the bucketful.

For me,

there is one worthy candidate for this trophy.

One person

who has just pushed themselves

SO hard.

One champion.

I have nothing but respect for you three.

Our Celebrity MasterChef Champion

is...

..Emma.

Oh, my darling! Well done!Oh!

Congratulations. Absolutely brilliant.

BOTH: Thank you.

Unbelievable!

That's for you. Thank you!

Thank you so much. Thank you, John. Thank you.

It's

It's time

It's time top

foodie questions. Each caller is also going to help us decide what

Richard will be eating at the end of the show. First we have Paul on the

line from Essex. Are you there? here. What's your question?I had

pigs' cheeks resently in a restaurant. I want to know what to

do with them. Braced, caramelised and cook them like stew, really,

vegetable in there, a nice bit of stock and a little bit of flour to

roast the pig cheeks at the beginning, then let them cook very

slowly, braise them for an hour-and-a-half two, hours, nice and

soft. There is a lot of collagen in there, so it has to become tender.

Treat it like a stew. Very much. What dish would you like to see at

the end of the show? Heaven, please. And Sue from Cheshire, are you

there? Hi, James.What's your question for us? I have a family of

young children who adore whitebait, but I can never get it really

crispy. I also want a child-friendly dressing to go with it. What a nice

grandmother. Whitebait - what about soaking it in milk for a minute,

then putting it into well-seasoned flour with salt and pepper, cook it

on a high temperature because it's so small and thin, it will cook

quickly, 190 degrees in a deep friar, then what about tartare

sauce? Our children love it, then gherkins, parsley, chopped hard boil

egg, mayonnaise. What oil should I use? I would use rapeseed oil, but

for deep frying vegetable oil? What dish would you like to see me

cook? Sorry. I hate pasta so it has to be hell for me. One a piece.

Sheila is from Cornwall. What's your question for us? I have half a leg

of mutton. I would like to know how to cook it? Mutton, you know, is

quite a strong flavour, so a nice, big casserole, slow cooked, perhaps

a bit of vegetable - celleriac to soften it, shallots, loads of herbs,

Rosemary, thyme, garlic, lid on, in the oven, a very slow cooking

process, two hours, 160, delicious. I find if you put layers of potatoes

under it, it all soaks in, pot roast it as well. The key is to not treat

it like a leg of lamb. Long slow cook it. What dish would you like

see at the end of the show? Heaven, please. Heaven. And Julian from

Manchester. What's your question? How do you cook the perfect chips?

What sort of oil do you use? This is going to be controversial. I think

chips have to be twice cooked, so peel your potatoes, like French peel

them, cut them up, dry them with kitchen paper, then put them into

oil just at about 160 degrees so they cook all the way through so

their soft, then drain then, then heat the oil up to 180 or 190, if

bigger chips 180, smaller, 190, then cook them again so they get crisp on

the outside. They're already fluffy on the inside. Drain them, just as

you're draining them, salt, so sun flower or vegetable oil. Or triple

cooking - OK, Heston.Eight minutes, then do your slow cook, 160, 140,

then lastly, get them in the fryer. There's lots of versions...

Passionate about it. Lovely and crisp. What dish would you like to

see? Definitely food heaven.There you go. Thank you.Pamela from

Northampton, are you there? Good morning. Good morning. What's your

question for us? My other half has proudly come home and presented me

with trout. Any tips on what to do with it would be greatly

appreciated. OK.Your dish earlier is a nice way of cook cooking it or

how about poaching them, poached like you would a salmon, take the

fillets, poach them with vegetables cooked out in stock with water to

make a lovely stock or pan roasted, equally, is quite nice. Even that

dressing you made, the beurre noisette is, a classic accompaniment

with trout. Yes or cooked with burning butter and then a few

almonds sprinkled in as well, lemon juice to cut through the acidity. I

love trout. People are often a little bit scared of it because it's

fiddly with the bones but cook it whole ideally. Yes, you can have it

filleted - the bones are quite fine. You have three or four recipes

there. You can choose which one. Which dish would you like to see,

heaven or hell? I'm sorry, but I love mustard, so hell. I tried my

best, you see? You're looking for some advice as well. I am looking

for simple recipes for the Five Two Diet. The five days? I can give you

that. The fasting days, 600 calories for men, 500 for women. A lot of the

recipes are fiddly. I am looking for something simple. Do you like Asian

flavours? Sounds a bit complicated. What about in the steamer,

grease-proof parchment paper and some pock choi leaves, mackerel or

trout and some slivers of ginger and garlic... No, no, too complicated.

glass of water. Tomatoes are in season at the moment, in a pot,

chopped garlic, basil, olive oil, brought to the boil, gently cook for

20 minutes, have that with a soup, fantastic with black pepper, lovely.

I don't do simple, so- LAUGHTER

It would take you the other five days to make one of his dishes.

about a lovely fillet of fish, like grey mullet, very quick to cook,

nice and thin, then roast it, even something as simple as steamed

vegetables, new potatoes cooked, wonderful peas are in season, broad

beans - even green beans - hang on. You don't like that. Even with a

little bit of bacon - peas and parsley I mean. Yeah, beautiful with

gem lettuce through it as well, some on chrons. The French call that au

glaze. Yes.Peas and lettuce would be really good, sounds unusual

cooking with lettuce. I use a lot of lettuce with lemon juice. Peas and

lettuce - obviously not the bacon. I got that bit wrong. It's time for

our final omelette challenge of the summer. Good luck.Try and get rid

of this guy off the centre of the board, 17.5 seconds he's got, Mr

Paul Rankin. Usual rules apply... No swearing. A three-egg omelette

cooked as quick as you can, three, two, one, go. Blimey. Quick!

goodness. Thank you very much. Was that garnished with finesse at the

end? The pan was really hot! It is hot, actually. This one-

LAUGHTER I know! It's no wonder... Not my

finest moment. Neither of you is the finest moment. Both - doesn't matter

about the salt and pepper now. We are - you are on the board - Michael

with 23 seconds and Rachel with 30 seconds - so Rachel... Yes. I feel

like I have been called into the principal's office, "So Rachel"! Do

you think you beat your fellow Irishman? Not a chance! Do you think

you beat your original time? seconds - um, um... Did. Yes! You

can take that back to Ireland because you're a lot quicker, only

by three seconds but you did it at 20.04, not bad - there. Well done.

Michael... Are quick at making Michael... Are quick at making

these. Yeah. No. Hopefully, I have done a bit better than that.

have been practising I take it? You liar! Unfortunately, you weren't

quicker. You did it in 24. 46 seconds... Well done. There you go.

Will Richard get his idea of food heaven or food hell? Our chefs will

make their choices whilst you enjoy a fabulous final recipe from Raymond

Blanc. He has a stunning dish for us today, a quail's egg ravioli, but

first, he's getting all emotional has been cultivating micro herbs

grown very, very small,

when the flavour is so fresh. What do we have here?

This is baby coriander.

Goodness me! Mmm.One shoot. Wah!

What I love about these, it's a micro world of micro herbs.

They are absolutely delicious. I'm going to use that one definitely, sage.

Even micro, they still have... They are packed with power.

This is winter savory and it is explosive.

It's absolutely gorgeous.

Very much a flavour like thyme and, like Richard says, really packed with flavour.

Oh, look at that!

One of my favourites - little baby cucumbers.

Imagine on a little dish.

I'm going to cry. I get very emotional.

I think most women are going to get- very emotional when they see your micro cucumbers.

This is true. Yeah, they're lovely.

Richard's micro herbs will add the finishing touches to Raymond's final dish.

A beautiful quail's egg ravioli.

A single poached egg encased in spinach and Parmesan wrapped in silky pasta.

The dish is drizzled with beurre blanc,

topped with wild mushrooms, deep fried sage leaves and micro herbs.

I've done my pasta. 250g of very strong flour,

two whole eggs, one egg yolk, a pinch of salt,

one tablespoon of water to give the stretch to the pasta.

It's been rested half an hour in the fridge,

or up to two hours if you want to.

Then... Oh, my God, that's the small, horrible one you've given me again.

Raymond rolls the pasta until it becomes almost transparent.

You notice the pasta... CLINKING

It's a good design, isn't it?

It's like an old, battered car.

Adam, please could I have a tray, please?

As you can see, already you can see my hands behind.

I can see it from here anyway.

The pasta is covered and chilled.

Merci, Adam. In the fridge.

Tres bien. So, now we're going to prepare the filling for the ravioli.

To finely chopped cooked spinach, Raymond adds 20 grams of grated Parmesan.

He fills moulds with the spinach and Parmesan mixture.

What I'm going to do now is little nests.

I'm going to press right inside, create a hollow,

which is going to hold the quail egg later.

Tres bien. So, you've got your little nest here.

While the spinach mix chills, Raymond prepares his star ingredient.

We are going to fill in the middle of the ravioli a beautiful quail egg,

and, if you wish, a hen's egg. You decide.

The eggs go into gently boiling water and a dash of vinegar.

You need that vinegar to firm up the egg white around the yolk

so it's tight together,

unless your egg white has just been come out from the hen.

And it's pretty rare to get them like that.

The hens' eggs are poached for one and a half minutes.

The quails' eggs take 30 seconds.

So, we're going to place delicately...

our eggs.

Put them in the little moulds, the little nests voila.

Raymond tops the egg and spinach parcels with freshly shaved Parmesan.

Or black truffle.

If you're lucky to have a nice truffle at home.

Next, Raymond moves on to the ravioli.

Like that. Tres bien.

You can stretch it a little bit.

But no holes, because the water will log itself inside and your ravioli will be completely ruined.

He presses the pasta together without using egg or water to bind.

You just... And you push.

You're sticking the two ravioli sheets together.

Make sure you push the air out. You don't want any air here.

Then use an appropriate cutter.

With the ravioli assembled, Raymond moves on to make a light sauce, a beurre blanc.

To a hot pan of shallots and reduced vinegar he adds water, cold butter...

By putting in cold butter you can create an emulsion.

..and chopped tomato.

So, my water is boiling.

Raymond drops the ravioli into boiling water.

Four to five minutes depending on their size will cook the eggs perfectly.

Oeuf de poule five minutes.

The quail eggs, oeuf de caille, four minutes.

C'est tellement facile. It's much easier.

I think everyone should speak French. That would be much easier!

Tres bien, the quail eggs are ready here.

To serve, Raymond drizzled the buerre blanc around the ravioli,

adds chicken jus and a scattering of sauteed wild mushrooms.

Crushed hazelnuts add another layer of taste and texture.

And the finishing touch... some deep-fried sage leaves.

They're very mild now, very crusty.

Really delicious.

And the micro herbs.

Richard, you're going to be my judge now, OK? Well, OK.

Look.

Oh, my word. Look at that.

I will add a bit more Parmesan. Mmm.

A bit more hoomph. Do you agree?

Yeah, but you still taste it coming through. Yeah. Mm-hm.

You taste the egg, spinach, just little bounces of flavour right the way through.

Really, really lovely.

One out of 10, how much? 11.

Best score I've ever had, 11 out of ten.

For recipe details please go to.

Food

Food heaven

Food heaven would

tastes - pork mince and beef mince, to go with a variety of different

things, fresh pasta I know you absolutely love, so a classic

Italian ragu with that, then over here we've got some mustard or

elements of making our own mustard with some beer, a little bit of

beans there to add to the salad and a nice buttery mashed potato to go

with it. What do you think these three have decided? It was 3-2 to

heaven at home. 3-2 at home. I think they're very nice people. I think

they'd probably go for heaven. think so as well. Yes! What we're

going to do is get the ragu started, so we've got some chopped onion,

then we have some celery and carrot. What the guys are going to do - I am

going to give them ingredients to make the pasta. We have eggs, flour,

salt. Why are they so brown? Organic eggs, organic, free range. You can

do it in the blender. That's all right. We place the whole lot in the

blender. See how easy it is to make the pasta? You have three chefs. I

don't have three chefs. You can take this with you! We'll start the base

of the ragu on. What we're going to do is chop the onions first of all

and get this started in the sauce pan, then another onion. The flour

goes in, egg goes in, a pinch of salt, a little bit of oil possibly.

You knew all along I was going to get heaven? I actually didn't know

what Michael had chosen. Like-wise. I didn't know what you had chosen.

It is always a surprise. I am delighted. We'll throw the oil in -

the least amount of oil to get this going, then we go with the onions.

As I was stying you, that dish I mentioned with the tomatoes, rather

than just go to the supermarket and buy any tinned tomts, look on the

back and they'll have the name San Marzano. They come from Naples.

These are the famous tomatoes they produce all around Naples that go in

the pizza bases. That's tinned San Marzano tomatoes. They look like tin

tinned tomatoes but they're a lot sweeter. San Marzano.You can grow

them in the UK, not as well as in Italy, but you can grow them in the

UK as well. In we go with the garlic. Very good.Get this lot

started. What does ragu actually mean? Stew.Stew. Simple, isn't it?

Generallitis it can have just tomatoes in it, but traditionally it

has a little bit of pork and sometimes bacon or pancetta you can

put in there as well, different recipes, but a little bit of

sellcry, and we've got some carrots, start that off, and you can see we

have our pasta. Have you got a pasta machine? Yeah.To make the pasta?

am just going to knead it for a couple of minutes until it's really

lovely and smooth. And then you would allow to it rest, say, for

about half an hour or an hour to allow the gluten to relax, then roll

it out, but you can go ahead and roll it straight away, and that's

what you're looking for. It's quite difficult to knead, shouldn't be

too... Fresh pasta is - you can't beat it, can you? It's so good.

with our ragu, we've got the beef - this is the key to this - don't buy

the cheap stuff. You get what you pay for with beef mince. Generally,

the cheap cheaper it is, the more fat it has. It all dissolves out of

it and you end up with less mince. It's more cost effective to buy good

quality stuff so it doesn't break down too much. If we take the beef

mince, pop that in as well in the pan and the pork . We've got some

tal tagly telly there. Rolled out onto sheet sheets. We have a machine

but you can use a rolling pin for a long time. You should be able to

read a newspaper through it. Michael is cutting it here. What can I do?

So the camera can see, Michael - there you go, just falls through.

Very good. In here we have tomato puree. You need cook it out a little

bit. We're browning this meat off. That's the key to that. Is there

salt in the water? Not yet. I will put it in in a second. Red wine goes

in. Yeah.And then, as I was saying, this is really the key to this -

these tinned San Marzano tomatoes . If you just put those tomatoes with

garlic, olive oil and basil, bring it to the boil and cook it for about

ten minutes, you can put bread in it and serve it as a soup. Sounds

delicious. Lid on. I can do that if you want. On we go with the fresh

basil, throw that in as well. want to do this? Breaking it up. You

can break it up into chunks. It all starts to break down while it's

cooking. Yeah.Do you still get time - you love your food, but do you get

time to cook at home? You have a tremendous amount to work on.

to cook at home, something simple, and of course, the Five Two Diet is

very simple. Tell us about this. It's the latest trend, is it?

it was on television. It's the latest trend. A lot of people are

doing it, and it really loses weight for you. I have lost about 12 pounds

in five weeks. Wow.So five days you eat absolutely normally. What you

want. Yeah. Then two days... Two days you fast, and I think it's

better to try to not have a lunch. You have breakfast and a dinner - a

You have breakfast and a dinner - a supper. This can go straight in here

now. James, shall I...Yet. We can mix this together. The secret of

this is to gently cook it. So lid on. Cook that for a good 45 minutes

ideal ideally. Then we can now concentrate on our pasta in a

minute, because this one has been cooking, you see? Oh, yes.What

we're going to do is finish this off. We've got a little salad

Michael is finishing off, a simple green salad. When you buy this, use

inside the leaves because the outside can be bitter, the green

part, so use the inside which are nice and fresh-tasting. What do you

call that? Frizz e. Put a little bit of butter in here - because it's me,

and a good pinch of salt. Now, for your pasta - take the pasta, throw

that in. With it being fresh pasta, a minute, no more. One minute?Even

less than that, yeah. We've got this pan on here. This pan can be used to

finish off our sauce, of course, but all you're going to do is literally

take this out after a minute, should come to the top, no oil in there,

just plenty of salt, take this out, into the pan. Ah.Like that. If you

could get me some fresh basil as well, plenty of ripped-up basil,

thank you, to put in there at the end, then we can take some of this

ragu, which I'll give you now - take this out which has been cooking. See

that? That's all reduced down in the sauce. Lovely.What we do is finish

this in the pan. So this all sits in here. Mix this together, and the key

to this is finishing it off in the pan. You don't put a pile of dry

pasta on the plate. Switch it off now. A little bit of basil going in,

please, guys. Thank you. Some black pepper. Mmm.Pinch of salt. Go on. A

little bit more. A little bit more. That's it. And you've got this -

you're actually cooking the sauce with some pasta. That looks

wonderful. Come over here. I'll just get - we'll serve a big bowl of it.

Why not? A proper portion. That's 500 calories all right! I would be

no good on that five minutus two, whatever it is. I would be hopeless.

I think on day two I would just have a bar of chocolate, go to sleep - I

have had my 600 calories. That would be it really. You know it's true,

though. The great thing about the Five Two Diet is the fasting days

are quite tough, but you know the next day you can eat. You can have a

block of butter, lovely. You can't have alcohol for the two days? No.

That's a lot of calories, Rachel. Next week... Done this week! Tell us

what you think of that. While you're diving into that, tell us when

you're appearing on stage? The 15th of this month until the 31st, Little

Hotel on the Side. To go with this Susy Atkins has chosen frat frat

available from Marks & Spencer available from Marks & Spencer

priced at 7.99. -- frattata. It's so easy to make! There was three of

you! LAUGHTER

How do I do it with - can I do it with two? You can. You can do that

on your five days, while you're working. Dive into that. Tell us

what you think. We have another great wine choice to go with it.

love the mix of meat. I think it works well rather than just use

beef. Where is this from?This one, Marks & Spencer. What country?You

asked. Country of origin.Anyway, it's from - Italy. Perfect match.

Everybody is going mad on my Twitter. I promised whether I would

ask you if you would say something. Do you want to leave the last line

to you? No! That's all from us on Saturday Kitchen Live. Thank you to