03/09/2011 Saturday Kitchen

4th good morning. The weekend is here, and so is 90 minutes of

mouth-watering food from some of Britain's best chefs. This is

Welcome to the show. Cooking With me live in the studio are two

billion chefs. First, the man in charge of the award-winning food at

the beautiful Berkshire Spa Hotel, The Vineyard near Newbury. Making a

long overdue return to the show, is the ease fabulous Mr Daniel

Galmiche. And next to him, a man who previously held the reins at

the Michelin-starred Maze in London. He has created a new way of dining

at his new restaurant, Pollen Street social. It is Jason Atherton.

Good morning to you both. Daniel, what is on the menu? Spanish,

Italian? French. A nice fillet of sea bass, pan-fried, with a bit of

pancetta and spring onion and a sauce vierge. Sauce vierge is olive

oil-based? Olive oil best, with it a bit of tomato, some flat parsley,

a touch of Basil. You can use the herbs you want. French is not on

the menu for you, Jason? No, we are going to northern Spain, to the

Basque region. We will do a beautiful roasted squid, and we

will serve that with piperade and some lovely herbs and chicken thigh.

A lot of people have not done this piperade. It is very simple?

onions, white onions, smoked paprika, ham, sweet peppers and

tomatoes. Two delicious sounding dishes.

And we have a great line-up of foodie films from the BBC archive.

Today we have helpings from Rick Stein, the great British menu and

Keith Floyd. Our special guest has appeared in

some of the most popular shows on British TV including Coronation

Street and Waterloo Road. She was back on our screens last week with

her latest comedy drama, Mount Pleasant. It is Angela Griffin.

am so J foodie. You take pictures of the dishes you cook as well, and

tweaked them? Yeah. I am having a bit of an obsession and moment with

Yotam Ottolenghi. So we are making lots of his dishes and tweeting

them. I am so proud of them. Do you get the kids involved? Is it

because you are a mum? No, it is because me and my husband love food.

It does get passed down to our children, and both my daughters

will be watching. They have a passion for it. They are seven and

four. One of them has her own curry. But me and Jason really love food.

The kids will be watching CBeebies! At they are not! We will be doing

Food Heaven Or Hell for Angela. Something based on your favourite

ingredient and your worst one. Our guests will decide what you are

eating. Food heaven? This is a lot of people's heaven. It is lobster.

Where I grew up, there was not much lobster around. I used to have crab

sticks! So when you are younger, you go, when I am older, I will

have caviar and lobster and champagne. And the lobster has

stuck. It took me a long time to eat seafood and fish. And with

lobster, there are no bones. It has such a meaty texture. You can put

it in a curry. You might as well write a recipe for a. And your food

hell? I really don't want this! Mackerel. I absolutely hate it. I

don't just not like it, I hate it. It is because people do not have

the freshest mackerel. No. I have been to amazing restaurants where I

have had the freshest mackerel from the sea. I have seen people fish

them. I hate it. So it is lobster or. I have a lobster thermidor in

mind. The lobster is cooked and covered with cream, white wine,

lemon juice and mustard, before being topped with cheese and a put

under a hot grill. It would be served with Caesar salad. Or

Angela's food hell is mackerel, coated in honey and mustard, but

under a grill and served with chunky avocado, lime, double cream

and watercress. I can't. I wish I had said I was allergic to it.

have to wait until the end of the show to see which one Angela gets.

Let's meet our other guests. Today we have two its members of staff

from the Scarborough General Hospital. I have been living with

them for the past three or four months to improve the food there.

It is for a new programme which starts on BBC One next week. So I

will cook for them this morning. Pat, you are the catering manager.

You have been there? 21 years this month. So Irving how many patients

a day? We have 350 patients, serving 1100 meals a day. And you

are the head chef, Sharon. How much do you have to spend on each

patient? �3.49 a day. Enjoy the show. You can help decide what

Angela will be eating at the end of the show. Lobster will not be on

the menu at the hospital. If you have any questions, call the show.

We will be asking you whether Angela should get bad Food Heaven

Or Hell. Bit of a no-brainer. Let's cut now. This is a Frenchman in

charge of the award-winning boccia restaurant, The Vineyard at the

Stock Cross. It is Daniel Galmiche. 8 to have you back off. And you are

cooking a French dish. What is it? A fillet of sea bass today. Which

we will pan fry and serve with sauteed potatoes. We will blanch

the potatoes first and put some fennel in to give flavour to the

water. And a sauce vierge. pancetta. The tell me about the sea

bass. It is line caught sea bass, and you can now buy lovely farmed

sea bass. But the farmed sea basses much smaller. Yes. And equally good

curling up? A little bit. Can you do this dish with mackerel, Daniel?

No. Yes, actually! Sauce vierge can go with anything, chicken as well.

Yes. It is like a warm dressing, really. Skin first. Always skin

first. Yeah, I want to give a nice bit of crisp to the skin. So,

potatoes. You are going to soften them down with some olive oil. This

sauce is made out of olive oil. Correct. Do you want some butter? I

know Frenchmen like butter. I will put some butter in. Not right now.

from? It is really French home cooking. Is it from your new book?

That would be from my new book, thank you! Yes. It just came out. I

am happy and a bit nervous. Is it your first book? It is, yes.

would you define brasserie cooking? For me, it's it comes from a

different regional places. It is specialties back down from grandma

to mother to daughter. And they have adapted them win in in a

brasserie. When you go to different regions in France, you find these

recipes which are regional. There are so many different regions in

France with different styles of dishes. Techniques are different

the further down the coast you go. Even neighbouring towns claimed to

have the correct recipe or the best recipe. There is always competition

between towns. Her where would this dish originates from? Is it one of

your mother's? This one is Mediterranean. It comes from my

great aunt and my mum, who inspired me to cook when I was young. I went

to your wedding. You were running around like a little puppy dog.

little bit! The biggest wedding cake in the world, I think it was.

The reason behind that is because Clare is originally half-Italian

and half English. I wanted to surprise her. So it was a copy of

the Coliseum, because they are from Roma originally. And -- from Rome

originally. So it was a way of marking the origin. So we have cut

the potatoes with a bit of fennel. It is just to flavour it a bit.

do not use the fennel, it is just for flavour? Yes. I keep the skin

on the potatoes. If you want to ask the show a question, call in. You

can find Daniel's recipe and the other recipes from the show on our

website. The lime has gone in. So the sauce vierge is shallots, lime

or lemon. Really good quality olive oil. And the tomatoes go in just as

it is warming up, and then chopped herbs. Have you got pancetta there?

The potatoes have been plunged. -- Blanche. If you want to do your

potatoes with bacon, that is a good way to do it. Those people who have

not been to your restaurant, it is a big restaurant. And a hotel.

is a big restaurant. But wine is a big theme? The reason it is called

The Vineyard is because it is based on a Californian house. We have a

massive wine list. Is is the key to cooking fish properly. Just turn it

finish off the fish? That would be lovely. With butter. We love butter.

It is a fundamental part of cooking in France, isn't it? Yeah, we use a

lot of butter. It gives a colourful, nutty flavour to things. You are

looking a bit intense, Angela. have you put the butter in and the

fish skin-side down? We put the fish in asking first to give a nice

crispy this. Flick it over to finish cooking, and put a drop of

butter in the oil and just finish Pat is trying to figure out how

that I have! It is farmed, it is cheaper, more affordable. You can

almost do a dish for that. �3.49, a year. I take my hat off, because to

do so many... They are the hardest working crew. I am sure. A touch of

balsamic vinegar in here. Yes, I like a touch of acidity and

sweetness. We are nearly there. This sauce vierge goes well with

any barbecue meat, chicken. It is a dressing, really. You can mix the

herbs, it does not have to be parsley. You can use chervil,

chives. Tarragon is nice. You can put tarragon, yes. Ready when you

are. Yes. So the fish is cooked, literally turn it over ones like

The fennel has just gone into the potatoes for flavour, that is it.

Yes, you can put different herbs, crushed and garlic in here. Just

finishing this. There you go. you very much. Ready when you are.

browser referred. No, six people can really enjoy it, too. That was

the main focus for the book as well. It is food people could relate to,

you know. And the idea of the sauce, as soon as you add the tomatoes, do

not heat it up any more, otherwise it starts to colour the source.

Warm it up, that is it. A small drop of that. It looks delicious.

Do not forget, this is from Daniel's new book. What is the name

of Bish? Pimlott asked -- billet of sea bass with spring onions and

that, live and fork at the ready. Do you know what? This could be a

heavenly dish for me, I have got to say. Breakfast, dive in. I know it

is bad that I do not eat the skin. You are going to love it. I am not

massively into the skin. I'm going to go there. Even when it is crispy,

I am not into it. You could do any fish like this, salmon. Yes,

absolutely. Sea bream, Isle of sea bream. Chicken. Oh, my God! Did you

not just me to pass it down? I know you too well, you would have kept

eating it! That is absolutely beautiful. The sauce vierge is

delicious. The balsamic is good. gives you a touch of acidity. It is

so simple to make. I did not realise that you had to continue

cooking the herbs. The flavour is dispersed straight away, give the

freshness, the colour. I like the way he calls at home cooking. I

cannot come that in Skegness! Atkin is in Cheshire this week, so

what did he choose to go with his I have come to Crewe Hall, former

residents of the Crewe family, and I'm heading to the town of the same

name to find some great wines to go Daniel, your sea bass, fan and

spring onion dish is appealing and subtle, so I am after a wine that

will complement it rather than compete. If I were in a French mood,

I might choose something like this. Because of the sauce vierge, I want

something with a Mediterranean twist. The wine I have chosen is a

Italy is much better known for its red wine, things like Chianti, and

it is for its wide, but that is changing thinks to grey varieties

like Falanghina. It is one of hundreds of local grape varieties

that are only grown in Italy and nowhere else. This one comes from

maples, and it is absolutely On the nose, it is wonderfully

aromatic with Nuts of aniseed and spice that go really nicely with

the fennel in the dish. On the There are flavours of citrus fruit,

pear, green olive, and that fennel again. The acidity in this wine

works really nice with the lime and tomatoes in the sauce vierge. It is

subtle enough to partner the sea bass but also works well with the

Padgett and potatoes. Daniel, who needs Pino Raisha when you can

drink Falanghina? You are just got to remember how to pronounce it!

What do you reckon? I think it is very fresh, the touch of acidity

you need for the dish, good balance, really nice. Under �6, a bit of a

bargain. I have never tried it before. The girls are happy with

it! Jason has not managed to taste any of the fish. But the wine is

good. The dish is lovely, the sauce is gorgeous. That is the entire May

Day! Yes! He could join us in the Latex, Jason has something Spanish

inspired to show us. What is it? is babies bred... I would get it

out in a minute, baby squid with chicken thigh, piperade. First,

let's continua our seafood Odyssey with Rick Stein. He is in Australia

today, taking a break from cooking to enjoy a spot of fishing Aussie

That beach, you know that expression life is a peach?

Whenever I hear that, that is the beach I think about, and also I

think about people like Sally Jenner's that have to be on that

beach, beautiful, lovely, blond Australian girls. That is a

typically male view, but their zest for the outdoors is so infectious.

Everything is so bright and blue and yellow. It reminds me of that

painting of David Hockney's of a swimming pool, a bigger splash.

What would life be if he could not fish? You said it! On a day like

this, who cares if we catch a fish? The whole fun is just being here.

This is the sort of day that Queensland is famous for. When you

do this all day, you can come and build a fire and cook the catch, it

is the ultimate. And a few tinnies. Yes, that is it, you are getting

the window! You never go to the beach without your tinnies. I love

cooking fish because I love fishing! With that, it has always

been go along with the boys on the You are the girl, you cook! Sally

is on television in Queensland. She is so good at cooking on television

that I felt a bit clumsy. I have been down to the beach to collect

these leaves. They are I lovely spindly little leaf that grows

around all the beaches in Australia. Not-so-good to eat, although I do

believe that some birds eat them. What we are going to do is use them

for a smoking affect on the fish and use it as a bed to rest the

fish on. What we do is put it all into the bottom of the frying pan

here, and you can see it makes a lovely soft bed for our fish to lie

fishing, so I went to the store and picked up this. This is a small

snack bar. He is cleaned, gutted and scale. Inside his belly, some

lemon or lime slices. There are enough flavours going into the rest

of the dish that we do not need to season the fish. A few more leaves

over the top of him like that, put him to bed. A few slices of lemon

grass box that I have got there, which will infuse a little bit more

flavour in the dish. -- stalks. He is going to start smoking for about

five minutes. I have got some garlic here, a nice big chunks. I

have not bothered cutting it up too small. Same with some shallots,

mostly the White Bar. We are going to caramelise those ingredients. It

will just take a couple of minutes, a little bit more cooked than just

softened. I am making a tomato sauce, using bush tomatoes. It is

an indigenous... What are they? They are also called Desert raisins,

and they are like a sultana. These have been reconstituted. They taste

like sun-dried tomatoes, a slightly smoky, coconut taste. You are right,

a very intense flavour. Because they are quite strong, and using

cherry tomatoes also, but they will put a nice edge of the source.

Really good bush tucker! It is my good bush tucker ingredients to

show the English bowlers. They have caramelised now, in with the cherry

tomatoes. That will give it some great colour in the dish. The bush

tomatoes are roughly chopped. These lime leaves, sliced into the dish,

give a nice edge to the tomato sauce. Now that we have got the

fish with a little bit of smoke, there will be quite a lot when we

take the lead off, we pour in a bit of water. Can you spell that?

wow. The lemon coming from the lemon grass. It is like tables are

of that is what it is, real bush tucker here. We finish the process

by steaming the fish for about another six minutes. The chutney is

nicely cooked down. To finish at off, about a teaspoon of sugar and

a squeeze of fresh lime juice or lemon juice. That balance of

sweetness and sour. Let's see what has been happening under here. And

there we have our little Slapper. - - snap up. It is nicely cooked

right down to the bone. Brilliant. With our smoky bush tomato chutney,

we have got a bit of Australian fit for you. Are you nervous? I am, it

is the moment of truth! It is very nice, it is really good. You must

try some of the chutney. A of course. That is fantastic! I'm

going to take this one back. It is really good. I was a bit worried it

would be too smoky, but it is not. Being such a fine white fish, you

do not want too much smoke. Just the soft smoke. This is great.

is lovely, isn't it? He is eating I came to Brisbane last year when I

was judging the restaurant of the year for the whole of Australia. It

was a fantastic job. One of the places they took me to was this

rather unprepossessing weatherboard house. It is basically two small

rooms, but inside, boy can they cook! And the best Dartfish was an

omelette made with crab meat. -- star dish. If you thought

crocodiles were the only dangers things in the mangrove swamps of

Queensland, you was sorely mistaken. These are seriously dangerous. They

are so active, so intelligent, they make our brown crabs look like

pacifists. They live most of their lives out of water anyway, and they

really want to get you. If you get two of them called in at full, it

would be off like that. -- Court in that floor. Instead of a guard dog,

they have a crowd on a lead looking after one place. I have always

wanted to cook with them, because the meat is absolutely fantastic. I

have searched everywhere for a receiver and omelette, and this is

it. -- a good seafood omelette. This is it. One tip that I have

picked up on his journey was to do with something that troubles every

really ice-cold, their systems shuts down, and you can cook them

humanely. This omelette is on a bed of stir-fried vegetables, pickled

ginger, bean sprouts, mushrooms, peppers, carrots, onions. A bit of

bean sprouts and now the omelette. Free range eggs for a really good

omelette, at omelettes. It is a really good way of telling whether

a chef can cook, it is all about technique would be for delight in

the omelette, and it should never be overcooked. Cook the crab for

only about 20 minutes so it is nice and moist and comes out in big

chance. Fold the omelette over the grave and lay it on top of the

vegetables. -- Crown. You do not know where the omelette begins and

the crab meat begins, and that is Rick had some very interesting bush

tucker ingredients in that film, and I doubt many of you will be

able to find them in a supermarket near you, but we do get great push

to get things of our own in the UK, and one you find everywhere at the

moment is blackberries. I'm going to do a little blackberry Charlotte.

Nice. It was supposed to be named after George the Third's wife,

Queen Charlotte. A blackberry Charlotte, normally done with

apples, of course. Bread puddings were hugely popular in the 18th

century. We have got a little bit Remove the crusts and cut these

into oblongs. Mind your fingers! you are Daniel, you probably have a

cutter. You need a square or a hexagon. Then we have some melted

butter, and we will combine it altogether. Sir, You were talent-

spotted at the age of 14 as an actress? Yeah, it was a good start.

It was for a kids' series called under the bedclothes. It was a book

review programme. And I could play the drums, which was why I got the

part. Then I went into another programme called Just Us when I was

at the latter age of -- flat end of 14. Just a little programme. I was

working in a well-known burger bar at the time. And I went for an

audition for Coronation Street, and I got it. I started that at 16. I

carried on working in my well-known burger bar for a year. While you

were doing that? Yeah, on the tills and everything. Did you have one of

those headsets on? They did not have those in my time. You think I

am younger than I am! Not that I go in those burger bars much. And then

I did a five-and-a-half years in Corrie. As an actress, that has to

be the best start. It is. It is repetitive and you really learn

your trade there. I did not have the pleasure of going to drama

school, but I learned how to hit Marks and learn lines and do all of

that very quickly. I did not understand at the time what a big

deal it was. Then and 21, I thought I would leave it. Also with a

programme like that, you are learning off so many other people.

And you meet some amazing characters of actors. You get every

kind of actor Ron that show. You get people who are consumer

professionals, who know their lines all the time. Then there are others

who are really nervous and they have come in for one episode. You

mix with all sorts of people and learn a lot. So I have filled this

with the black breeze. I put loads of butter on the bed. He how do you

do three things at once? How do you talk to me, cook and explain the

food at the same time? It is amazing. You are amazing, James

Martin. The secret is not to wear white trousers when doing

blackberries! I am going to do custard. This is milk, cream,

vanilla, eggs and sugar. I will make that while it is in the oven.

You were talking about learning of other people. No more so than what

you are doing at the moment? I am doing a show called Mount pleasant

on Sky One at 9pm on Wednesday nights. It is like a proper Who's

Who of the British TV sin. We have Bobby Ball, Pauline Collins from

Shirley Valentine. We have Sally Lindsay, who was in Coronation

Street, and Dan Ryan, who has been in everything. And Liza Tarbuck.

was watching it last night. You recognise three or four people, and

then somebody walks in and you recognise them as well. It is about

Lisa and down, and it is about their life. You have their parents,

their best friends. I play Sally's best friend and her boss as well.

And it is about their lives in this lovely fictional place. It is funny

and dramatic at the same time. I are more the drama element. And the

storylines are based around the couple and everyday life? Good they

really are. Sarah Hooper, who wrote it, has managed to capture real-

life conversation and put it into his script. It is so real. I am

obsessed with Twitter. So I look at Twitter as I am watching the

programme. I don't understand that. You don't have to. I don't get it.

And my hands are too big to type. You can do it on your keyboard, not

necessarily your phone. And so many people are tweeting, saying, that

is my life. That is how I speak. There was a great bath scene on

Wednesday, when the sap and Dan get drunk in the bath and have a laugh

singing Oasis tracks. And Dan got his but out, and people tweeted

that they have done similar things. It is capturing real life. And

people identify with it. Looking at your career, TV has been

a huge theme. Most mix-and-match theatre and TV. Are you

concentrating on one? Are I fancy doing a bit of theatre. I have

dipped in a little bit. But so far, each job I have leads onto the next

one. I do not get many gaps in between. So telly is my main one. I

have done a bit of film. I have done a scene with Emma Thompson. A

blink and you'll miss it, but I have done a film. I am making a bit

of custard. As Daniel Galmiche calls it, creme anglais. Pat, this

is for you. This is a homage to custard. All will be relayed --

revealed when you watch the programme next week. The idea with

custard is that you want to whisk it enough so that it just starts to

thicken up. It should coat the back of the spoon. The texture changes.

Isn't it easier to get custard wrong? The secret is not to

overcook it. Allow it to cool down. Our puddings should be ready. You

can make these beforehand. You have to cover the bread in plenty of

butter, or it will stick. I love puddings. Press them down a bit,

otherwise they souffle up. If you had to eat sweet or savoury, which

would it be? I would just live on bread and butter. In fact, you

could just take the bread away. I am not fast. -- fast. So you have

the black breeze on the side. You can go out hunting for these. They

are roadsides. People in my village think I'm weird because I go out in

the morning and evening on my little segue around the village

with a carrier bag. And I am actually going hunting for black

berries. You don't do the bottom of the bush, because that is where

dogs go. And then you have it. Apple charlotte in five minutes

from scratch. Or blabbering Charlotte, even. You would think I

knew what fruit it was after 30 years of cooking. It will be very

that is really nice. Thank you for being so surprised!

Angela will be facing her food heaven, which is a lobster

thermidor. Lobster will be cooked in white wine, lemon juice and

topped with cheese and cook under a grill. Or she could face food hell,

mackerel coated in honey and mustard, placed under a grill and

served with avocado and a mixed with lime juice, chives and topped

with double cream and watercress. Look at the size of those chunks!

And Daniel, what will you go for? like them both, but the lobster.

Pat? Lobster. You will have to wait till the end of the show to see the

result. We have reached the North West heat

in the Great British Menu. It is the turn of last year's winner Lisa

Allen and new boy John a mountain to present their street party

Both chefs will be cooking or four courses from their menus, but the

judges will not find out who has cooked what or which menu each dish

belongs to until they have tasted everything. Lisa is launching her

menu with her version of a popular takeaway. Crispy suckling pig with

pancakes and dips. But the first dish to go under the judges'

scrutiny today will be Johnny Mountain's Indian feast, with its

highly ornate presentation. I am a bit scared about this. First dish.

How did you feel at you? Petrified. Johnny's starter Riz inspired by

the food sharing traditions of his wife's Indian heritage. Stage one

of his plan is to wow the judges with a menu of international

favourites. Johnny dots his silver ceremonial platter with onion by

GPs, and chat knees. And he finishes his chick pea roles with

spiced groundnut oil. If I and the judges, that is the way I want it

facing. Well as Johnny's ambitious dish meet the judges' criteria for

a breathtaking start to the People's Banquet? That is just so

pretty. It is a feast for the eyes. Good to see Indian food. It is

delicious. It is rolled up like a pancake. Incredibly delicate pastry

on the outside. Do I put this in it? It is one of these things that

as soon as you start tasting it, you realise it will be hard to get

it hot to tables. The production technique would have to be looked

at. But I love the quality of it. It is vegetarian, too. So the

judges love the look of Johnny's starter, but with reservations.

Will that open the door for Lisa? Has data may not have the same

flamboyant presentation, but she made it all the way to the banquet

last year, where she impressed his Royal Highness the Prince of Wales.

The crispy suckling pig is transferred to a platter of. The

last few touches are applied to her cucumber and onion mix, and the

starter is ready to go. Perfect. Smells wonderful. What is this?

is a lazy Susan. The skin looks lovely. It is a very good piece of

crackling. It is like Peking duck, only it is pork. A feast for the

eyes. It is not a firework display. It is a talking point, but not

spectacularly. But it is very well put together. The taste is good.

You have to be careful not to over gild the lily. But I want drama and

excitement. I love the way it looks. Great for this occasion.

crackling is perfection. Please leave room for later. So Lisa's

suckling pig pancakes scored big on taste, but not on looks. Can she

bounce back with her fish course? Do you think they were like that?

hope so. It looks fantastic. will only get two anyway. Lisa's

Dist -- dish is designed with guest into action in mind, as they do

have to break through the salt crust at the table. Then they will

spoon the fish and buttered cockles This is where we sink, I do like to

be beside the seaside. Except there are no cockles. Maybe they are

inside the crust. It is a trout. Hang on, look. There are your

cockles. I have an ideological problem with this. You should have

saltwater fish and salt water cockles. I think you are a pompous

fellow. Me? That is a scandalous accusation. Very buttery juices.

Nothing goes better with fish and potatoes. The salad idea is good.

It is beautifully cooked. It is the conception that is lacking. The

fish is not presented well. It is just a salt crust fish on a board.

It is one of those not quite dishes. Not quite spectacular or good

enough. And you did not get out of bed on the right side this morning.

Why should I got my standards? thing Lisa cannot hear the comments.

But Johnny's fish soup was criticised for being far too thin.

So he has changed the base of his The version that he is making today

is more like the classic French dish, a lot better than his

original of rain. That is a big change. I am 100% happy with what I

am doing now. The other the improvement is to serve the lobster

tails, monkfish and langoustines on the side, instead of in the suit.

We can let them have as much or as little fish than they want. At the

whisks up his spicy garlic mayonnaise, his fierce calls is

ready to go. Good, get out of here. As he improved his fish soup and up

Do you think it is particularly idiomatic of the North West has to

mark they have got a big sea coast, for heaven's sake, they have fish.

It does not a lot of texture, the flavours are amazing. This is a

great French restaurant dish. we all know it is a great French

restaurant dish, but are you saying that nothing comes across the

channel can be accepted in two British cookery? Absolutely right,

nothing at all! It is the wrong dish of this occasion. It is too

formal, it is not right for a fun- packed, festive feast. This could

be pretty dramatic, if you imagine a row of waiters plonking it down.

It could be tremendously exciting. A is not top marks for Johnny

either, and with two courses to go, So they are neck and neck at the

halfway point, but you can see who makes it through to the final in 20

minutes or so. Still to come on Saturday Kitchen, Keith Floyd is in

the French region of Burgundy, proving a classic coq au vin for a

small army of hungry grape pickers. It is classic David Ayer! Will

Daniel and Jason chicken out? That is one! Or will they be able to

claw their way onto the top of the leaderboard? All the excitement

coming up like a little later. I produce as a week to think of this,

hopeless! -- my producer has a week. And will it be food heaven or food

hell, lobster thermidor or mackerel? What do you like the

sound of? Visit fishing, or is it lobster? I think we all know what

it is going to be false start to be next is the man in charge are

probably the most talked-about new restaurant in Britain at the moment,

the Pollen Street Social. It is Jason Atherton, congratulations on

piperade. I know you want to get that chicken on. You want to get a

chicken on first of all. You are using the chicken thighs. It has

got great flavour. If you look at how much meat is in there, make

sure you crisp up these improperly. I'm going to use four of those.

is my favourite part of the chicken. You like it? It is delicious.

juicy. A little bit of oil in the pan, and we're just going to

Christie's in and then wrap it in a they singe quite easily. Right, now,

on to the Basques do. I have got the knife there for you. I will do

the garlic now. Our lot of people will have had this if they have

been abroad. Apparently it represents the bass flag. Right.

the colours? A little bit of useless information for you. It

originally comes from Italy, these tomatoes, from Naples, and it is

particularly good for growing these tomatoes because they are sweet,

they are low in seats, particularly good for tinned tomatoes. This is

my part of the show, by the way! They are grown on volcanic ash and

dust and all that sort of stuff in the ground. It is high in nutrients,

which makes brilliant the Martyrs. That is why they are very good for

pizza. Thank you de Jason Atherton! In there? Yes. A little bit of salt

to soften the onion. As well as your new restaurant, a new little...

A little daughter, she came last Monday. A little baby girl, Jemima.

It was just amazing, you know? next week. 14 next Tuesday. Is that

why you are wearing a Cardigan? That is fashion! It is what?!

Fashion?! It is the Basel II Nick Pynn look. There is nothing wrong

with a Cardigan, my producer is Is it fashion, really? Yes! Stick

up for me. If it is not, my husband is really unfashionable.

chicken thighs are going in. Yes, then we have got wood roasted

peppers. He says. We have taken these in off, chopped them up.

can buy them in a jar, they are fantastic. They are one of the only

pre-prepared products that I would use in my kitchen, you know? Yes.

James, can you make the... Yes. dressing for me. Squid ink dressing.

Where has this idea come from? would work out the ratio of how you

make the Martian paint, and we would use the squid and copy the

recipe. -- emulsion. As you do! the taste? Yeah, it tastes great. A

little bit of chicken stock, a bit of sherry vinegar, then the season

it up for me. In the piperade, I have put the paprika and sherry.

After about 35 minutes, you will end up with this. For anybody that

does not know, the restaurant where you work at, it is regarded as the

best in the world. Yes, it just closed a couple of weeks ago. I am

afraid so. It is like an institute for training cat. Fantastic, yes.

He has just opened a tap as bar which he was expecting to be a

small bar, and is getting 30,000 requests per day for a seat there.

Unbelievable! Just a small metal bar. All we are going to do is chop

this up, because I want to use it more like a dressing. You have

always at new ideas when it comes to restaurants, and when you first

opened Maize, it was that grazing, almost like sushi, but not that

food. Small portions. When we opened that, I wanted it to be the

first high end Michelin star at restaurant. That is what it became

famous for. When I decided to do my own restaurant, it was time to do

something different. This is more about my northern roots, that is

why we are calling it a social, even though it is in central

Mayfair. It is a restaurant for the people. You can come and have a

beer, a glass of wine, a full gastronomic experience or just a

plate and squid. And you have got a dessert bar. I would really like to

come to your restaurant! We would love to have you. Is it always

diced up like that? It is normally left whole, but I wanted to look

more like a sauce. That is more like the flavours I am after.

sought using some paprika, can you use smoked paprika and black

olives? Yes, you can. That is very much from that region. Yes, then it

becomes very much like... In French, I am from Skegness! We never

learned that at school. We were struggling with English at my

school. So that is that. Tell me about the split. We want a really

nice hot pan. The Spanish do love their squid. This is the difference

between English and Spanish. We do not take them out when they are

small, we take them bigger. In Spain, they eat anything! We are

just going to use the tentacles of the larger. Is there a difference

in taste? A yes, these are a lot sweeter. He read everything, all

the cartilage inside, the whole lot. -- you eat. Cartilage! Yes!

lovely bit of cartilage and a Saturday morning! Heat the beak, it

is lovely, that. So the chicken is wrapped in ham. All the recipes are

on our website. You can find dishes from power previous episodes as

well. A bit of chicken, you want this wrapped in the ham. Yes,

little bit. So a really hot pan for this. In it goes. Chris it up.

you are cooking squid, you make sure you get it fresh, that is the

most important thing. Make sure it is nice and clean looking, it is

beautiful, white and pristine. Put it up to your nose, you will know

whether it is fresh or not. It is one of those ingredients which is

led by the nose. It is not like octopus. In Spain, they drive

Octopus at and then fry it. It stops it from being rubbery. --

they dry Oct of us have. Can I ask a stupid question? What is the

difference between the two? Jason. The difference between squid and

octopus? I don't know. Different beast. They are both from the same

family. They have both got a glades, haven't they? Shall we ask someone

on Twitter! You will be surprised at what you can get and said honour.

Yes. Could you pass me the chicken, please? Chicken, yes. Finish that

with a little bit hard Spanish olive oil. Warner there, up another

one there. We will just plays these around the plate. I do not want to

like so. Just finish with a bit of parsley, sherry vinegar, paprika.

on like that, arrange them around the outside. This is my food heaven,

man! And no, you can't afford this. She came! And then the dressing. It

is the perfect marriage. A few bits of coriander. Remind us what this

is. This is my roasted split with chicken thighs, a piperade sauce

Have a seat over here. Has the squid ink got flavour? Yes. Is it

quickly. I do not know if I'm going to like this tentacle! Remember, it

has got cartilage, it has got the guts, get it all anew. It is

beautiful, crispy, it is great. Good? Really nice. The pepper has

worked really well, it is a great dish. Let's Crowe back to Tim to

see what he has chosen to go with Jason, your dish has got a bit of a

Spanish theme to it with the Serrano ham, the peppers and the

sherry vinegar. My motto is always to drink local, so I would choose a

Spanish wine to go with it. We could go with something like this,

but a red wine might overwhelm the flavours. The wine I have picked

his white, and it comes from the north-west corner of Spain, and it

is an Albarino, the 2010 venial and Most of this comes from the cool

north-west corner of Spain close to the Atlantic Ocean, but it is also

grown on the other side of the border in Portugal, where it is

also used. It makes tiny, crisp, seafood and poll to defend the

wines, just like this one. -- Portree friendly. It is delicate,

aromatic with notes on citrus. There is also a slightly green note

which will pick up nicely on the On the palate, a little bit of

respect to this wine makes it even more refreshing. There is enough

acidity to work really well with the tomatoes, the oil well, the

chicken and that briny squid. It has also got enough weight to stand

up to the stronger flavours, the Serrano ham, the smoked paprika and

the sherry vinegar. Jason, the best place to drink this wine would be

in Santiago, but I know it will Does it? I think that his super. It

is a perfect match. It is one of your most popular wines in the

restaurant. We were just discussing that. All our guests are drinking

this. Happy? Really happy. Guys? Very happy. Very good match.

Fantastic combination. Time to find out now who made it

through to represent the north-west final of the Great British Menu.

Will it be Lisa Allen or Johnny Time for the main course now.

Johnny's menu is hitting closer to home with a refined take on a

Sunday roast. Are you nervous? The vegetables come with a real

luxury touch - black truffles to grate over them at the table.

and the judge, remember, down this way. I want the veg facing them.

Will the judges enjoy his refined celebration of the beloved roast

lunch, complete with tongue-in- cheek note? There are some truffles

here. It says "please don't abuse me". That is classy, a post in it.

Do you think that would go down well? I do like my meet nice and

rare. I can still hear the animal bleating. I slightly resent having

to remove string from my meat. is the green stuff? Minty. This is

delicious lamb. Delicious sauce. Very good veg. But what is the

point? This is a very good Sunday lunch, but nothing special.

most interesting thing is the garlic sauce, which is delicious.

You can dip your potatoes in it and eat them. The spirit of the

occasion has been lost on this chef. It is not presented in a street

party manner, it is presented in a restaurant manner. As Johnny

slipped up and let Lisa in? With a place and the national finals at

stake, Lisa is betting a sizzling summer barbecue will give her the

edge. And she has kept the street party theme in mind for her

presentation, serving have chicken and be a source in a clean beer

bottle. But does least a's beer can chicken have the finesse the judges

expect? Careful, boys. In is a dish as apparently simple as this good

enough for the magnificent street party? Good God. That is more like

it. This would go down a storm. I love the idea of pouring it from

the bottle. The chicken tastes terrific. The flavour and that

glazes fantastic. Dried beans and summer veg is a slightly odd

combination. This is not a sophisticated piece of cooking.

we have not asked for sophisticated cooking. Just because it is simple,

does not mean it is not gastronomic. This is supposed to be the greatest

male our guests have ever eaten. But there needs to be honestly as

well. This is a street party. It is meant to be convivial. That looks

amazing. It is a very simple dish, made into a party. I think you are

too easily pleased. A sharply divided judging panel means the

deciding factor could be the dessert. Lisa is first to serve her

grand finale, a raspberry and chocolate pavlovas. Rather than cut

Quan traditional meringue, Lisa has adapted it for sharing by making

individual portions for Easy serving. She knows the judges want

spectacular dishes, so she is embellishing this with fresh

raspberries, sponge sugar decorations and retro raspberry

jellies. And adding individual pots of sheep's milk ice-cream with

roasted hazelnuts. Please be careful. Don't want to the ice-

cream to melt. They queue. -- thank you. I am hoping for something

really spectacular now. Meringue, jelly, raspberries. It is a kids'

party. That is a squashy meringue. And squashy sponge. It is a fun

pudding. Some very good. This in itself says day out to me. It is

fun. It is not very original. It is a comfort pudding. You cannot

fault the cooking here. It is soft meringue and high quality. It is

lacking a wow factor. The pudding competition is tougher than it has

ever been. I used to think chefs could not make pudding. This could

be bad news for John Reid. He has struggled to get his dish to the

finish line previously, seriously burning his fingers. He needs to

mould the week coloured Molton sugars into decorative ribbons. And

Johnny insists on pulling his sugar without protective gloves. But he

knows this could be a winner, and pipes on the cream before adding

the finishing touches. This one dish could decide the contest.

is an incredibly good bit of sugar pulling. Beautiful. So what do we

think this is? Visit a cake? It has cherries or something in it. It is

coffee syrup. It is a cross between a Black Forest gateau and a

tiramisu. This could be one of the best puddings we have had. The

sauce helps. The problem is the sponge. If this was all the way

down the table or in one long one, with lots of ribbons, it would have

a wonderful effect on the mood of the company. They all look like

presents. You feel that inside, there will be something wonderful.

This is not irredeemable, it just needs help. Having cooked their

hearts out, the rivals must now wait to find out who has made it

through to the finals. Back in the chamber, time for the judges to

learn which dishes make up the two main news. I am a bit surprised.

The Indian feast and the fish soup together, to me, seemed like a

strange journey. One menu is much easier to eat in the sense that it

is lighter. The other is more delicious. Have you made up your

mind? Absolutely. Oliver? I have. So have I. Let's get the chefs in

and put them out of their misery. The moment of truth. Will Lisa

Allen retain her crown, or will Johnny Mountain turn the tables?

Welcome back to the judges' chamber. Johnny, welcome for the first time.

Pru, which menu do you prefer? B. Oliver? Menu B. It is menu B for

me as well. So it is a clean sweep. But we do not know who cooked it.

And neither do you. Pass me the envelope. The chef who will go

through to represent the North West in the final of the Great British

Lisa Allen. Well done. Congratulations.

Well done. Time to find out your foodie questions. You will also

decide what Angela will be having for lunch, if you can fit any more

in. I can! But on the line is Lorraine from Nottinghamshire. What

is your question? I would like to know what the best dish for toe

through it is, as I am a vegetarian? Jason? The best way to

do tofu it is, when I buy it, I almost treat it like fish. I wrap

it in flour or breadcrumbs or egg, shallow fry it in a bit of foil and

then serve it with the chicken soup for me, but you can serve it with

vegetarian soup. Chop up some veg, bit of stock, coriander, garlic,

beautiful. Heaven or hell for us? As I used to work with her brother,

I will choose food heaven. What were you doing with her brother?

That would be telling. I know! from Hampshire, are you there? What

is your question? I have been given some black rice, and I wonder if

you could give any suggestions as to how to serve it? Cooking it is

one thing. It is a long, thin rice. You need to cook it gently. It

stays firm for a while, and then it can burst. So the best thing is to

mix it with another rise or cook the two rices separately and then

mix them. You would cut it like a pilaff, but check on the cooking,

as it suddenly tense to burst. Mix it with another rice and serve it

with a fish, like we have done today, the pan-fried sea bass or

racy bream. And grated lime on the top. I have had it with pork. And a

creamy sauce. What dish would you like to see,

heaven or hell? Sorry, but it has to be held. The Mackle looks superb.

-- mackerel. Dean from Sheffield, your question? I have two mallards

ready to cook, and I want to know the best way of cooking in them.

Duck shooting season has just started. If it is a young bird, I

would rushed that and that serve it with glazed turnip. The very simple.

When it is cooked, take the best out, keep the leg and serve a salad

with it. Yes, it is a fantastic season. I would roast the leg

separately, gently poach the breasts in a bit of stock and then

make a sauce with the stock with some brambles, a bit of cinnamon,

star anise and orange. Reduce it down and plays it and put some

cabbage or salad leaves on top. had a chef on the show called

Lawrence. He did a sherry roasted parsnip, which would go well with

duck. So you have three dishes for the price of one. Would you like to

see heaven or hell? It has to be heaven. I like the fancy food.

this stage, it is 2-1 to heaven. Now, all our guests backlit against

each other to make an omelette. Daniel did it last time in 25.8

seconds. A little way behind Mr Atherton, 22.9. But they both have

a long way to go before they get to the group board. Put the clocks on

the screens. Three egg omelette, I will be empty tonight! James,

First of all, half of it is left on there! Secondly, it is only two

eggs. It is three, look, I will put them back together! This one...

have got it on my jeans, anyway. You are not quicker, he did it in

27.32, good job, because we have run out of print or ink, you look a

different colour! Thank you very much. Jason. You are going to put

me in to begin -- in the bin again, I know you are. Sorry! You did it

in 18.5 seconds. But it is not cooked! You are right. Well

actually get food heaven or food hell? The guys in the studio have

yet to make their decision. If you go into this guy's restaurant

tonight, choose an omelette! We will find out what she is having

after a fantastic injection of Food Television From Keith Floyd, who is

making a classic dish of coq au vin. It is a perfect dish for him, a

OK, you can leave at the jokes about cowboys. We take this all

very seriously. But look at this, is his Paris, Texas, or is it Paris,

Texas? The French are a bizarre lot. They must be one of the most

civilised bunches around, but they also build a giant like this smack

in the middle of what should be a national park. I cannot hack this

anymore. I think I would give the car a bit of welly at Take the High

Road. That is better! Here in the command module, I have a brilliant

view of the vines which produce the superb wine of this golden college.

You might ask, where is the sea? It was here, look, another nice little

wind out of there! The sea was he about one million years ago, but it

receded and left is very fertile valley. On my right hand side,

wines are about twice as expensive as they are just over there, 25

yards away. Anyway, I have to come fairly clean about all of this. Yes,

I am arrogant, I drink a lot, but I do not know a great deal about

Burgundy wines, and everything has been said about it, Hugh Johnson,

Jancis Robinson, everybody knows about it. You can buy books and

research at, but the best way is to drive through the countryside,

stopping here and they're having a glass. If you cannot do that, by my

new game which I have not yet invented. You throw a six and every

time you land on a plot of land, you get to sip a glass of wine.

Imagine the fun you could have on cold British winter evenings. What

is this village here? I missed it, never mind! A few different bottles,

arranged warming gently in front of the half, throwing sixes and

drinking your way through a wonderful part of France. But I am

rabbiting on, and I have got some real work to do. You know how I

like to make these programmes difficult. My producer has invited

a few new friends to lunch, about 35 of them. It should be quite

amusing. I'm going to cook them a coq au vin. It is to Burgundy what

a Cornish pasty is to Cornwall, the national dish of the region, and I

have had two or three here, and it has not been all that good. My

avowed aim today is to make the best coq au vin there is. Clive,

pieces of chicken, 70 pieces. It is a free range chicken raised by a

farmer. We have mushrooms. We have a leaves and time. Come on around a

little bit if you will, parsley, garlic, salted, smoked bacon, which

I will cut into little cubes, carrots, onions. Over here a bit,

last, but absolutely not least one of the finest burgundy wines in the

area. What I have got to do, have got to drop of all these little

bits, so it is a bit difficult, but I'm under Supreme pressure. Chop it

up into small cubes. I have got to chop up the Amiens. I have done had

it already,, and have a look in my pot. -- come. They are already

flying away in there. Happy about that? Now I have got to dust these

pieces of chicken into some flower like that, just a tiny bit. A

little salt on. A little bit of pepper, you know how to do that.

That goes into the pot. Hundreds of those go into the pot. This is

where I cannot explain exactly what we're doing. I've also got to

prepare a starter for 35 people. Go for a work around the field, say

how they are working up an appetite. They're going to crucify me if I

Apology for the loss of subtitles for 40 seconds

don't do it properly! I will see Yes, one of my new friends, Rene. I

know he looks like a player in a Clint Eastwood movie, but he makes

great wine in the old fashioned way. Like all true creative geniuses,

people like me and my producer, he is very passionate with his wind

and the ladies who pick the grapes. His wife told me with a smile that

he married her not only for love but also for the few hectares of

wine that she owns. They are a Around the wind field. We have had

every kind of disaster, a power cut. Half of the chicken is cooking on

the other side of the road. I am finishing it off with a lovely bit

of the rich burgundy wine that goes into this fabulous dish, coq au vin.

If I may, to recap, doesn't it look nice? Just to recap, I fried the

chicken with smoked bacon and mushrooms and onions, pieces of

carrot. I put it into this big casserole. I took half of the

chicken across the other side of the road. I brought it back here,

poured in the red wine, and at bay leaves, salt, Pet and garlic. And

this wine! Which is damn good. It is 12 o'clock, and I had had a

dickens of a morning trying to get his coq au vin together with the

electricity cuts, and the first meal must be brilliant, so I

Apology for the loss of subtitles for 40 seconds

thought I would give them a few You will be pleased to know that my

fears were totally groundless. They destroyed the tuna fish and tomato

salad, they whacked away the celeriac and bearnaise, the

radishes, the coq au vin, and the potatoes were swamped away. In fact,

they enjoyed it so much and Rene was so happy that he invited me for

a very special train. One thing that me and President Reagan have

got in common is this wine, made by Rene. When one of the French Prime

Ministers went over for a little entente cordiale, this was the best

There will be more classic Floyd moments on next week's show, but

now it is time to find out whether Angela will be facing food heaven

or food hell. Food heaven would be a lot of people's favourite,

lobster. Food hell would be the old mackerel. Two different price

brackets for these funds. Have you decided? How do I think they have

decided? I am hoping we have bonded during the show, so I am going to

go for the lobster. Are you going for monster? 6-1, lobster, a

dressing, a Caesar salad. First, I'm going to do the garlic, get

that the game. Are you going to make a Caesar dressing? I love

garlic. We are going to put some white wine in, cook the garlic in

the white wine. Jason is making our little may Ian Ayres, egg yolks,

touch of mustard. -- mayonnaise. He is going to make a really thick

dressing. Next, I will do my lobster thermidor sauce. Daniel is

doing that other there. I am going to slice this nice and fine, so the

whole lot gets mixed together. love lobster. We go to Cornwall

every year, and we go near newly, and we go down to the harbour and

by the lobsters in the morning and put them on the barbecue at night.

They are �15. They are fantastic. You can get different ones. The

male lobster, no, for this, the male lobster is supposed to be more

dense. I like this, go on. female lobster is supposed to be

more subtle in flavour. Oh, really? Apparently so. I will take notes

next time which one I am eating. The bat is supposed to be the

difference. So we have got some shallots, a little bit of butter.

This is a bit of a Hamas to pad with the butter. All will be

revealed next week when you watch together with the worst moment in

television I have ever done in 16 years, which was, Pat, gone! He put

it on the table and it collapsed! Oh, what a shame, were you

embarrassed? It wasn't good! A roomful of people as well. So we

have got some white wine. Stand back for this bit, in we go with

the brandy. Very 1980s. Is it? I am full of compliments today! We have

got some stock. We will reduce this down, keep the heat going. Next we

have got the lobster. Major was fantastic with the lobster, because

it gave us a line to use. -- Nature. He basically used a large knife,

for this lobster. Jason, I will explain what he is doing with the

mayonnaise. A I'm just putting the eggs, the mustard, the anchovy

fillets, give it a bit of a whizz up, gently adding the oil until I

get a nice thick mayonnaise. This is the female lobster, you can see.

Can you eat that? You can eat that, yes. Take that out, it is good with

the meat. You can use all of this. It is really good for sauces.

and for pastor or stop we remove the head area fully. You can use

that, can't you? I would get rid of that. It is not very appetising.

And then we have got our trade here. Place the shells on. Hopefully, he

is not far off with the meat. We will add a touch of cream. This is

why the Tabar collapse, you see! Look at that. -- table. Then we

have got the meat, which we can dice up. That is the claw meat as

well. You can use the shells to make a lovely little sauce to go

with it. A touch up mustard going in now as well. Obviously French

mustard. Yes! Thank you, James. is a French dish, isn't it? It is

traditional, yes. About 1894 or something at a restaurant in Paris,

that is where it is supposed to have originated from. That is what

the French state. It probably came from Blackpool! I am doing the

crouton now. I and some parsley and then we cut the meat back in. Make

sure you have got no Nechells en there. We need to seize in his app,

a touch of lemon juice. -- the season and this up. Obviously, the

lobster is cooked, because it is blue when it is alive, and it is

red when it is cooked. I would just give that a quick stir. I like

these pounds. I did not want that spoon! And then we can grab our

lobster. It is all right. We will the shell, that is the whole idea

of this. Can you grate some cheese, please, Jason? There is a greater

underneath. What kind of cheese is it? It is Parmesan. You can mix and

match, nothing too strong, that is the key to this. You want the

subtle flavours of the lobster and everything else. The idea is to

pile this up. There you go. And we think. We will just finish off our

salad dressing. You have the cooked garlic. Just train this off. -- and

still this. This dressing is often too strong or too thick. But if you

do it that way, you end up with this Caesar salad dressing. Were

are all learning this morning. Considering how cheap these chefs

sauce at the end. Plate that up, please. This is why you need three

chefs cooking. Simple Caesar salad. That lobster looks good to me.

love this. The secret is, don't overcook it under the grill. The

lobster meat is already cooked. If you cook it for too long under the

grill, it goes robbery. You want to thermidor. That is heaven. It will

now be on the menu at Scarborough Hospital! But �3.49. Or possibly

not. You don't even want to know how much that would cost. Could you

bring over the glasses, girls? To go with this, we have a un.

is a Coquille D'Oc Blanc. From Waitrose. Ladies, dive in. Touch of

mustard in there. I know you have been excited about that. Oh, man.

Honestly. It truly is my food heaven. The at is the point of the

show. That is all for today. Then she too

Daniel Galmiche, Jason Atherton and Angela Griffin. Thank you for the

wine choices from Tim. And our guests from Scarborough Hospital.

E can see what a tough time they gave me in a series of operation