03/09/2016 Saturday Kitchen

Good morning. I'm Jason Atherton and this is Saturday Kitchen.

Welcome to the show.

I'm in charge of the Saturday Kitchen hobs today

and I've got two brilliant guest chefs.

He's based in Birmingham and has an award-winning way with spice -

it's Aktar Islam.

And the man who held three Michelin stars and inspired

many of the world's top chefs - the great Pierre Koffmann.

Good morning to you both. BOTH: Good morning.

Aktar, have you got something spicy for me?

I have. We've got some lovely lamb cutlets

we're going to put in a traditional tandoori marinade.

Nice and spicy for Chef. And we've got some pearl barley,

which we're going to toss some greens through,

a little bit of curry spice and a bit of lime to finish off.

It's a lovely combination, really works. Great.

And, Pierre, the last time we worked together

was at the old La Tante Claire many years ago

when you were chasing your third star

and chasing me round the kitchen. You were a young man.

Looking forward to cooking with you today. What have you got for us?

I've got maybe a dish you already know.

It is fillet of British venison with a French sauce,

or French-Swiss, with a chocolate, red wine and raspberry sauce.

Sounds amazing! And there's more great food from Rick Stein,

the Hairy Bikers, Ken Hom and James Martin,

in our picks from the BBC archive.

But our special guest today made one of the most dramatic soap exits

of all time - being crushed by the falling chimney

of the Woolpack pub in Emmerdale.

She recently revealed her passion for food in Celebrity MasterChef

and now, she's hosting a brand-new BBC cooking series

of her own - Yes Chef.

Welcome to Saturday Kitchen, Sheree Murphy.

CHEERING AND APPLAUSE

Hi, how are you? Sheree, welcome to the show. How are you? I'm good.

Thank you for having me. Pleasure to have you.

So, you've gone from acting to full-time foodie. Yes.

How did that happen? Er, I don't know.

Well, I did MasterChef last year,

I'm a mum of four, so I'm always cooking at home.

I have a real passion for food, I love food. I love NICE food.

So, I got the opportunity to present this show

and it's a fantastic show - I have to say so, myself - but it's great.

What's it like working with Pierre? Amazing! He's like...

You can feel his presence when he walks into the room. Oh, yes!

A lot of chefs were, literally... shaking,

when they had to cook for him. Been there!

He's my sidekick, so it was amazing working with him.

We're here to cook your food heaven or food hell. Yes.

What would your food heaven be? Anything Japanese.

I love going to Japanese restaurants.

I don't cook Japanese food at home, so anything Japanese I love.

Um, hell... Probably... I don't like saffron.

How can you not like saffron? Come on. I know.

I'm not a big fan of saffron. It's the Gucci handbags of food.

How can you not like saffron? It's amazing. I know!

Well, you can convince me today that I'm going to like it.

Sheree has asked for Japanese-style cod or something with saffron.

For food heaven, I'm going to make

one of the most famous Japanese fish dishes of all time -

miso-marinated cod.

The cod is brushed in miso, lime juice and pan-fried.

I serve it with salad, made with avocado, nashi pear, baby turnips,

radish and cucumber, all tossed in an amazing tofu dressing.

Or Sheree could be facing her food hell - saffron.

I could use it to make a Corsican-style fish stew.

I'll add the saffron to a soup

made with shallots, red pepper, celery, chicken stock.

I'll add mussels, pieces of pollack

and serve it on rounds of crispy fried bread.

As always, we find out what Sheree gets at the end of the show.

Sheree, are you hungry? I'm starving. Great! Let's cook!

Aktar, over to you. What have you got for us today?

We've got some amazing lamb chops, which have been marinated

in this tandoori marinade.

So, we've got a tandoori spice mix, which you can buy off the shelf.

Is it better to do ones at home?

There's quite a lot that goes into it. Is it?

So, for this recipe, it's fantastic.

With a lot of Indian food, as well,

people get daunted by the amount of spices that go on.

But here, you've got your tandoori spice mix, your chilli powder,

cracked coriander seeds and salt. That's it.

That's all you need spicewise.

Do you toast them off, or do you put them straight in?

Straight in cos it's going into a really hot oven,

so it's going to go through that toasting process anyway.

First, I'll get these lamb cutlets starting to fry off anyway.

We try and give it a minute or so either side.

Yeah. How long do they cook for?

A minute on either side, then into the oven

for about three to four minutes and we should be good.

Whilst that's having its first minute, I'll get some gloves on.

Uh-huh. You were on Great British Menu a few years ago.

You did very well. I did about three series.

And now you've gone onto great things.

You're opening your fourth restaurant soon?

We've done our fourth restaurant last year,

so we're moving onto our fifth and sixth, hopefully.

So, so far, the spices have gone in.

We've got some garlic and ginger paste -

equal proportions of garlic and ginger blitzed down.

Then we'll put a bit of lime juice into that. Yeah.

Tell me about your new restaurant. What's it called? Quash and Nosh?

It's called Nosh Quaff - "to eat and drink", yeah.

So, were you a bit drunk when you came up with that name?

Well, there are a lot of drinks involved with the whole thing.

We've got a great bar there,

so there's a lot of drinking involved with that concept.

It's one of those unusual names that most people remember,

so it's worked really well for us.

It's all based on the Americana theme,

so taking American food and giving it a bit of love.

Do you want me to whip up this yoghurt? Yeah, whip it up.

We're going to combine that with the chaat masala

and the cucumber that you've just chopped up.

So with that marinade, I've just mixed it all together...

Do you want me to whip it up or just beat it?

Just beat it with whatever you've got, Chef. I've got a spoon.

What I'd normally do is... Why the glove?

It's my nails, Chef. Your nails!

No, you get... The colour from the tandoori marinade is quite...

It can stick to your hands. It stains your hands. Exactly.

It's all vanity, Chef, that's all. That's all right.

We don't mind a bit of vanity. Well, you know... Is that enough?

A bit more? That's perfect.

Taste that and see if the chaat masala flavour has come through.

You want it to be a quite sharp, cleansing flavour. Yeah.

I've got these onions that I've cut into rounds that are going to serve

as a bed for the lamb cutlets, once I turn them over.

So, Harry, Premiership footballer, played for Australia.

Yep. Is he crazy about barbecues and stuff? Er, yeah, I suppose.

I think it's in their blood, isn't it, Australians.

They love to barbecue everything. Mmm.

Even... We had a Christmas out there and we had this big barbecue

and, in the end, he put the turkey on the barbecue.

It's like, Oh, my God.

It's a bit extreme but, yeah,

he is a bit passionate about his barbecues.

So, we've julienned your...

Well, we've chopped up your pepper and you want these into rings?

Yes, Chef, if you get everything. What I'm doing here,

I'm just going to rest these cutlets on top of those onions.

I'm going to put it into the oven. Yeah.

So, Aktar, are you looking at doing any more Great British Menu

or anything like that? Um, no. Great British Menu was a fantastic series.

You were very good on it. I made it to the Banquet, so...

That's where we first met, actually. Yeah, that's right.

I was your judge. Yes, quite a few years back.

This year, I've just been concentrating on the business

but there's a new series coming out with some great chefs on it

and I'm really looking forward to watching it.

It's nice to be on the other side as well.

Absolutely. I tried one once and they said, "You coming back?"

I said, "No chance.

"I'm not having these young upstarts taking MY crown! It's all over."

I should have followed your lead.

I actually went back for a second and third bit of punishment.

So, your... So, your new restaurant, Lasan...

Sorry, your original restaurant. That's where it all started.

What's the style of cuisine now?

It's taking traditional Indian food and combining it

with some techniques from... traditional European techniques

and, essentially, best of British ingredients,

and then just bringing that all together,

without trying to lose the integrity of the Indian flavours. Yeah.

That's where it all started and it's going extremely well

and we've got a fantastic band of followers

who've been supporting us for years, and it's just getting stronger.

So, into the pan, we've got some cumin,

which I've infused in some olive oil. Yeah.

Got these shallot rounds which have gone in.

I'm going to put a little knob of butter

to soften these shallots off now. Yeah. That's for the pearl barley?

That's for the pearl barley, yeah. What do you want with these?

Just chopped up, the coriander? Very fine slice, Chef.

They're going in at the end.

I'm very particular about how I like my coriander sliced.

All right, I'll stop then!

How... How would you like it?

What I tend to do is I tend to get it

and I sort of get it really tight together.

He'll kick me in the shins in a minute, Chef. Like parsley.

Yeah, and then I like... Almost like saffron.

I've got it. You can do the rest. There you go. Top man.

So, I was reading a bit about you, Aktar.

What I was most impressed with was the fact that, at such a young age,

you went into your father's restaurant, which must have been...

I started as a novice and then worked my way through

and didn't have to prove anything

cos my family knew nothing about food.

But for you to go into your father's restaurant,

that's really impressive, quite powerful stuff.

Food's been a big part of our family, to be honest.

Restaurant's been in the family for generations as well,

so for me, it's quite a natural transition.

I never felt that pressure. Growing up, I cooked at home with my mother.

I'm one of five boys, so someone had to help my mum

and that was me, so cooking was quite natural for me.

What was it like taking over from your father?

That must have been a huge pressure.

There's a bit of pressure in it, but I enjoyed it.

I was quite lucky cos it worked out really well.

I took over the restaurant and it was an amazing success.

And for me, that gave me the confidence

to move on and do Lasan.

I've put some curry powder in.

What age were you when you did Lasan? 22. Wow, gosh. Yeah.

So, we've got some pearl barley which has cooked off.

We're going to toss that in now. Yeah.

Anything else you need me to do?

Do you want me to put the cucumber into the...?

Yeah, you can mix it all together. Mix it all in there?

Yeah, taste it, see what you think.

Great. And we just get the greens in. And the lamb - how's it looking?

The lamb - I'll go and check it in a second. Hopefully, that will be...

So, is that all done, finished? That's it, yes. We're all done.

I'll grab that lime, just in case we need a bit more.

If you keep tossing that, I'll go and check that lamb for you.

For people who are just discovering Indian food, if you like,

or cooking with spices, how would you say they'd begin?

What's, like, a beginner's course?

I think the beginner's stuff is work with your basic spices.

You've got your cumin, coriander,

you've got chilli and turmeric.

Work with those spices and you'll be all right, you know.

The thing with Indian food, spices as well, it's very individual.

It's what works for you and that's why there's so many variations.

So, I'd say play with it, don't be scared of it.

You can always just start again if it doesn't work. Yeah.

Is there a particular dish you have to start with?

Like the base of French cuisine,

there's certain dishes you start with.

With Indian food, is there something you have to master before you can

really start calling yourself a real Indian chef? Not really.

It depends what region you're from.

So, my parents hail from West Bengal,

so fish was a big thing for us growing up,

so learning how to cook fish and vegetables

was where it all started off from for me, anyway. Yeah.

And then everything else sort of came from there on.

I think it's just understanding spices,

getting rid of that fear, you know.

People are scared of spices, for some reason.

It's just, like you say,

there's so much depth and breadth of Indian cuisine,

from the north right down to the south

and, to a beginner - even to an experienced chef like me -

it can be quite daunting to even start to understand.

I'm married to a Philippino lady and even understanding...

I purposely taught myself a lot at home how to cook with Asian food,

so I could cook for my children and stuff,

and when you first start and you don't know much, it's daunting.

It can be, but that's with everything in life, you know.

The same could apply for me,

when I started to look into the classical French,

cos that plays a big part of my style at the restaurants.

And for me to adopt that, that was a new territory.

I'm just going to check the seasoning.

But it's getting rid of that fear.

All done? Yeah. We'll get rid of this. We're good.

Right. Nice and simple.

I'm glad YOU think it's simple.

Do you cook at home, Pierre, with Indian food? No, not a lot, no.

I've got a wife who's a very good cook, so I let her do it at home.

I quite enjoy going back home and sit down

and just have a nice dinner. It's perfect for me.

But you're always on top of the great Indian restaurants

that have opened up in London. There is a lot of Indian restaurants.

But there is some good and very bad Indian restaurants.

Looks great.

Wow, looks great. I've just turned them a couple of times. Uh-huh.

That's lovely. So, bit of pearl barley and the veg.

Looks nice, yeah.

There you go.

So, that's the lamb. That is. And we've cooked that for how long?

That's been about seven minutes. Seven minutes. Cool. Great.

And you want the onion? Onion's just for flavour?

It was just there to rest the first side so it doesn't burn, that's all.

At La Tante Claire, that would have been another dish, that's for sure.

We weren't allowed to waste anything, were we, Chef? Ah.

I'm going to just put some of this cucumber on, with the yoghurt.

It smells great! Gosh! Cooling and refreshing.

Remind us of the dish again.

That's my tandoori lamb cutlets and we've got some pearl barley

which we've curried up and we've put some stir-fried vegetables to it,

and this lovely cucumber raita that you've made. Looks great.

Right, Sheree. Mmm.

First dish of the day.

Smells amazing. Tuck into that. Smells amazing.

Are you going to watch me eat now?

OK. So, tuck in. Pierre? It looks good, yeah.

Smells good? Mmm, start first, yeah.

Looks beautiful and smells very nice, yes. Mmm.

The lamb is nicely cooked.

Thank you, Chef, thank you. I'm worried about my shins!

It's that steely stare. Yeah. Sheree, what do you think of that?

Absolutely delicious! That lamb is cooked to perfection.

And it smells great, right? Yeah. Delicious.

So, with great food like this, we need great wine.

Susie Barrie's been to the New Forest this week.

What's she picked to go with Aktar's tandoori lamb?

Today, I've come to the beautiful Georgian market town

of Lymington, on the edge of the New Forest.

Before I head into town to find some wines,

let's go and take a little look around.

Hi, morning. Thank you.

Although it's more usual to serve a red wine with lamb,

there's no doubt when you taste Aktar's spicy tandoori cutlets,

this is a white wine dish.

And it'll come as no surprise that the most obvious choice

with an Indian-inspired recipe like this,

is an aromatic Gewurztraminer or Riesling -

something like this Kuhlmann-Platz Riesling from Alsace.

But there's a delicacy to the flavours in Aktar's dish

that suits a gentler and softer style of wine,

so I've chosen another grape variety that's great with Asian food

and that is Pinot Gris.

It's the Waimea Estate Pinot Gris from New Zealand.

Pinot Gris is the same grape variety as Pinot Grigio,

but it produces very different wines,

depending on where it's grown and how it's made.

So, whereas Pinot Grigio from northern Italy

is light, dry and herbal,

this is more mouth-filling and has a touch of sweetness

that will offset the heat in Aktar's dish.

The first things to consider are, of course,

those smoky tandoori lamb cutlets

and they work brilliantly with this style of succulent off-dry white.

The fresh acidity in the wine is in perfect tune

with the invigorating zestiness of the pearl barley and the greens,

and then there's just a hint of ginger on the finish

and that really complements the delicate heat

that runs throughout the whole dish.

So, Aktar, I hope you're a fan of Pinot Gris,

because I think this is the perfect match for your tandoori lamb.

Cheers.

So, Aktar, what do you think to that? It's fantastic.

It's a great combination with that lamb.

It works really well with the tandoori spices.

It's a bit sweet, so it sort of picks up the spices. Pierre?

Very nice. Slightly sweet and floral. Beautiful wine, yes.

Sheree, like that? Tastes good to me!

You're cooking later, Pierre. Remind us what you're making.

I'm making a fillet of British venison, pan-fried,

and with a sauce of red wine, a touch of extra-bitter chocolate,

a bit of raspberry vinegar, and served with cabbage.

I know that dish. Yeah, you should. Oh! I should let you do the cooking.

OK, let's get a recipe from Rick Stein.

He's nearly at the end of his journey from Venice to Istanbul

and he's got his sights set

on probably Turkey's most famous dish - kebabs. Mmm.

I suppose you can say this is the penultimate part of my journey,

where I cross the Dardanelles back to Europe.

SHIP HORN BLARES

Although it's a really short hop,

it's across one of the most famous stretches of water in the world -

the Hellespont - the channel that separates Europe from Asia.

I have to cross it to go to Istanbul,

but when I knew I was coming here,

I thought, instead of taking the ferry, I could swim it.

It seemed like a good idea at the time.

Well, Byron did it.

In fact, he swam the length of Venice too.

Byron swam from that town there, on the European side,

and landed about here in Canakkale on the Asian side -

a distance of about 1.5 kilometres.

I think I could do that. I like a swim.

But he wouldn't have had to contend with these tankers,

ferries and container ships. SHIP HORN BLARES

Getting on a bit. I think, perhaps, I'll give it a miss.

But after Byron did it, remembering, of course, that he was lame,

he considered it as one of his greatest achievements.

In fact, he actually wrote,

"I plume myself on this achievement more than any other glory,

"poetical, political or rhetorical."

SHIP HORN BLARES

SIRENS WAIL

My interpreter is passionate about kofte kebabs.

He calls them kuftehs and he says this place on the motorway,

with an unpronounceable name, is as good as it gets.

Wow, it's big!

I can fully understand why they're so popular, not just in Turkey.

I think every single country to the east of Istanbul,

possibly excluding China, has its own version of kofte or kufteh.

Here, it's traditionally eaten with a salad of white beans

sprinkled with lemon juice,

a glass of ayran - that's yoghurt, very creamy -

and a spicy dip with lots of chilli.

Very definitely yummo!

Thanks for bringing me here. I must say, this looks really good.

This restaurant is very famous for the kofte

and all people come here

just for tasting this amazing taste.

They are smooth, they are savoury. Yeah.

Delicious. The taste of Turkey to me.

That is so good.

And so, in my backyard, overlooking the Aegean,

what better dish to cook than this?

These are koftes. Yummo!

It is a very, very good addition to a kofte - pistachios.

It's nice if they're bit lumpy

and you get almost half a pistachio in a bite

and you taste that lovely green sweetness of the pistachio nut.

Next, some Turkish red pepper. Pul biber, it's called.

And now I'm going to grind up three spices -

coriander, fennel seeds and cumin seeds.

I wish I'd brought a bigger mortar and pestle

but I was sure they didn't have one in the house

and, indeed, they don't, so I brought it over on the plane.

It was one of those cheaper airlines that insist

on your luggage not being too heavy.

OK, that will do. Put those on top.

Now some dried mint.

Oddly enough, mint is one of those soft-leaved herbs

which actually almost improves with drying.

I was given a bag in Greece when we were filming earlier

and it is very, very strong.

There we go. Now some garlic.

There we go. Now an egg.

Just to bind everything together.

And parsley.

And now a little bit of olive oil.

And finally, quite a lot of salt.

Close your eyes if you're, you know, worried about salt.

But it does need quite a lot.

And plenty of black pepper.

I normally write, "20 turns of the black pepper mill."

Now, mix this up.

The word "kofte" is Persian.

It means "ground" or it means "minced",

and they used to do it in big mortar and pestles.

I think the word "kofte" has travelled all over North Africa,

all over the Middle East and Greece.

"Keftedes" is obviously a derivation of "kofte".

The great thing about koftes is they're very easy to cook.

In other words, they don't require a great deal of fuel

in dry countries where you've only got a little bit of wood.

OK, now we're ready to start moulding those up.

This is quite clever, this skewer, because it's flat

and it does conduct the heat right to the centre of the kofte

but also, it allows for something quite soft like this

to be put on the barbecue and turn over easily.

Just dip my head in the... Head?!

Put your head in it?

Just dip my hand in a bit of water to smooth them off a bit.

There we go. That's one.

Now for the next.

I've probably said this before,

but if, as a child, you were fond of making mud pies,

you'll love making koftes.

I sometimes wonder how well-known dishes came to be.

It's quite good fun, actually.

It's usually something simple and practical

like, for instance, a sailor coming back home

to the sea port of Hamburg.

He's tried the lovely koftes of Istanbul and thinks,

"Hang on, I know that people at home would love this,"

so he makes a flat version of it,

maybe because he didn't have any proper skewers.

I'm sure it's as simple as that. And he called it...

Mmm!

..the kofte burger.

HE LAUGHS

Thanks, Rick. I love that part of the world

and something I've always made a point of eating when I'm there

is prawns and I've got some here

and I'm going to serve them with a salad inspired by Rick's film.

Sheree, what I'm making for you today is marinated prawns,

so cook them on the grill.

I've got a beautiful spicy red pepper sauce to go with it.

Simple... It's based on a Greek salad,

so we've got a Greek yoghurt dressing

and then fennel, radish and baby spinach. Mmm.

We're going to start off by adding our shallots,

garlic and paprika to the pan. A bit of olive oil.

I love fennel. It's my favourite thing. You like it?

Yes, and radishes, so I feel very lucky. So, this show, Yes Chef...

Yes Chef. Yes Chef! Yes Chef.

Yes, it starts this Monday, BBC1, in the afternoons.

Um, it was just amazing to be a part of,

cos Monday to Friday, every day,

you've got a professional chef that works...

Yeah, but how does it work?

You've got a legendary chef, like Pierre, judging it.

What's he judging? So, he's judging...

So, for instance, next week, Monday,

we've got Paul Ainsworth. He kicks off the show. Love Paul.

So, he needs to pick, from four home cooks... Yeah.

his partner to go head-to-head with the other chefs

in the Friday final, where it will be judged by Pierre. Right.

So, he puts the home cooks through a series of challenges

and picks his favourite.

So, on a Friday, they get to learn

how to make one of his signature dishes

and then Pierre sets them a challenge.

He'll give them two ingredients and they have to make two dishes

in an hour. They have an hour. The time is an hour. And cos...

Next week, we've got Paul Ainsworth, Nathan Outlaw,

Luke Tipping and Bryn Williams.

It's like the who's who! Yes.

What's great, because the chefs have to watch from the greenroom,

they'll come up with the two dishes together,

they watch from the greenroom, their partners,

and they can only go in and save the day for, like, a minute.

So, it's frustrating for the chefs

because if things are going wrong, they can't step in.

So they can only watch from the sidelines,

they can't go and bail them out. Very frustrating. Yeah, frustrating.

And because they were fish chefs, they've got fish restaurants,

so I said I'm going to do something else, just to make it a bit harder.

So they had a grouse and an egg.

Yes, a grouse and an egg, so...

With a good effect on the food. Yes, it was fun.

And it's great for the amateur cooks, the home cooks.

They're really passionate about cooking and to get the chance

to work alongside some of the best chefs in the country... Absolutely.

..is brilliant. Amazing, right?

And Nathan Outlaw, on the Friday, on the final day, which is so much fun,

he said it's the best fun he's had in a kitchen in a long while,

didn't he? Yeah. He loved it. The adrenaline was just brilliant.

So, it was... It's a good show.

Right, so we're sweating this down, making it nice and soft.

We don't want to cook it too much

cos it's going to cook some more on the griddle.

This is a really super-easy recipe and I suggest you can get

these peppers from supermarkets in the tins.

They're much better cos they've had chance to marinate for a bit longer.

They're much nicer like that cos if you do ones from home...

You CAN do them and it's nice to do stuff at home,

but this is pretty cool to do it like that.

We're going to start these off on the grill, like so.

We're going to get that... Turn that off. In we go.

Right, now, lid on.

I'm going to give that a little buzz.

Remember to put that in to protect the white jeans.

LAUGHTER Right...

Off we go. So, when Pierre was judging, did the boys have the fear?

It's that three-Michelin star tag of that chef who is the holy grail.

When he walks in, was it that...?

You could feel the presence of Pierre

as soon as he walked into the building. I know, gosh.

And the respect that the chefs have for Pierre was lovely to see.

In goes the herbs, like so.

We've got some mint, a bit of parsley, little bit of chive.

Going to put just a bit of vinegar in there.

So, obviously, I have to mention this.

You made one of the most dramatic exits of all time from Emmerdale.

Yes. We just have to do this, right. Camera two.

Mum, she's not dead. She is really alive.

I'm still here. It's all OK! LAUGHTER

My mum is, like, Emmerdale nuts. Oh, is she?

If I call at 7 o'clock to speak to Mum, my dad's like,

"No, I don't think so, mate. You better call back later.

"She's watching Emmerdale."

So she's very excited you're here with me today.

Ah, that's very sweet. She's great.

It's been ten years since I left Emmerdale,

which doesn't seem that long ago, but ten years has gone by.

So, what was it like when you left?

Cos it's a full-time job being on Emmerdale and then you leave...

Yeah, I had two young children at the time and I just wanted to devote

a bit more of myself to my family life, you know.

And now, four children later... Yeah.

So, I'm pretty busy with the kids. But I love it. I love being a mum.

We're just going to pour the sauce on...

like so. Mmm.

It's going to soak into the prawns, nothing more than that.

To do that on a barbecue is super, super-easy.

We're going to roughly chop the garlic.

Harry will be watching, so he'll pick up some tips.

Is he a good cook? Yeah, he loves cooking.

He's quite a basic cook but we make everything from scratch

in our house, sauces and stuff.

When you've got four kids and they all have different taste buds,

it can be quite difficult sometimes. So his main job today...

Am I right in saying he's with... Is he a coach at Watford?

Yes, he's coaching the under-21s at Watford now, yeah, so he loves it.

Take off the radish. The prawns are pretty much cooked.

So you can see it's super-easy.

You can pretty much do this with scallops,

any shellfish, really, will work. Or even you can do it with lamb,

you can even toss roast chicken into this.

It's just a really simple recipe. Right, so, in go those.

Yeah. In goes the salad leaves.

Just going to give it a quick...

We don't need to get too serious with this.

I'll watch your jeans, I promise. Right, on we go. On goes the salad.

The reason we put it in the ice water, Sheree,

is because it crispens it back up and makes it nice and fresh.

Taste that there. Mmm, yeah. You can taste the nice freshness of it all.

Right, so...

On goes our prawns...

..like that. Wow. On goes the other one...

..like so. And then we put a little bit of the dressing on the side,

and the idea is you just get stuck in.

Put a bit of the dressing onto the prawns and the salad and that's it.

Amazing. That's my spicy marinated prawns

on a beautiful Greek-inspired salad with a nice Greek yoghurt dressing.

Give it a try.

Every time I was doing tasting on Yes Chef,

I would drop the food all the time.

I'm a messy eater, so stand back, mind your jeans.

Mmm. So, Sheree, it's good?

Absolutely delicious. That salad is so fresh.

Simple, right? Simple but so tasty.

So, what will I be making for Sheree at the end of the show?

Could it be her food heaven, Japanese-inspired miso cod?

The cod is brushed in miso, lime juice, pan-fried.

I'll serve it with a salad made from avocado, nashi pear, baby turnips,

radish and cucumber, all tossed in an amazing tofu dressing.

Or could it be her food hell, saffron?

I'll add the saffron to the soup made from shallots,

red pepper, celery and chicken stock.

I'll add mussels, pieces of pollack

and serve it with rounds of crispy fried bread.

We're letting fate decide, today, the outcome,

and you can find out how later on. Right, let's head to China,

where Ken Hom and Ching-He Huang are searching

for some authentic street food.

We're now three days into our stay in Chengdu.

Our time with Jenny's family

was a fascinating glimpse into home cooking.

But the next morning, Ching and I are on the lookout

for some authentic street food.

That's brilliant, that's just brilliant.

That's fresh chicken!

Western chains are moving in here.

McDonald's has 28 outlets

and 7-Eleven are planning to open a staggering 350 shops in Chengdu

over the next five years.

Even so, we don't have to look far

to find some delicious Chinese fast food,

like these traditional baozi buns.

Shall we get some pork ones? Yes.

'Made from steamed bread,

'they're an incredibly popular snack throughout all of China.'

We saw, in Beijing, they have their version. Mmm.

Everybody has their version. Yeah.

It's sort of like our sandwich.

It's just delicious.

In Cantonese, we only have the barbecued pork with no vegetables,

and that was really nice. I took it to school.

People were envious. They had these horrible,

like, cold cuts sandwiches and I had this wonderful fragrant bao.

Even though China is modern, I don't think its food culture

is in any way endangered by all these foreign fast food places,

simply because there's a tradition of eating things like this. Yeah.

'The real threat to authentic food on the streets of Chengdu

'is the redevelopment sweeping through the city.'

It's like a different planet. Yeah.

They say China has half of the cranes in the world.

As the old neighbourhoods are torn down,

many of the street food stands have been moved here to Jinli Street,

a purpose-built recreation of the old Chengdu.

So, this is really modernised now.

It's modernised, but it's OK.

Ah, that looks good too.

They all look good. They ALL look good!

This is a Sichuan delicacy. Yes, that's right.

It's a dessert, right? It's glutinous rice balls. Uh-huh.

It's called "san da pao", three big bombs. Yes.

THE BALLS THUD

It's to attract people to come, traditionally. It's the sound of it.

The theme park atmosphere seems to have done nothing

to dent the Chinese enthusiasm for unusual and wonderful snacks...

..like deep-fried rabbit's head.

Ken may be keen on rabbit's head, but I want to show him

what everyone in the city is really eating.

It's a food tradition that will never be threatened,

however fast the city grows,

and it's one of the national dishes of China.

SHE SPEAKS IN LOCAL DIALECT

THEY SPEAK IN LOCAL DIALECT

This fiery, bubbling cauldron of broth is known as hot pot.

You can order pretty much anything you like,

but the catch is, you have to cook it yourself.

This is China's fondue,

except they've been eating hot pot for thousands of years.

Hello. Ni hao. Ni hao.

Bamboo shoots. It's fantastic how they slice it.

There's no cooking here because all they do is prep, right? Right.

'Of course, this being Chengdu,

'they do a mean mala, numbing heat version here,

'and I want to know exactly what goes into it.'

This is where they make all their soup bases. Ni hao. Ni hao.

Look at that Sichuan peppercorn. Wow.

That's a lot of flower pepper.

'The copper hot pot is shaped like the yin and yang symbol,

'to represent the balance of the mild broth on one side

'and the spicy on the other.'

So they put in dry chillies

and then he puts in the flower Sichuan pepper.

THEY SPEAK LOCAL DIALECT

'There are many varieties of hot pot, but in this version,

'the yin side gets added flavour

'from a fish, tomatoes...

'..and what looks like Spam.

'It might seem a weird combination for Western tastes,

'but the buzz here is amazing

'and it's clear that, for the people of Chengdu,

'hot pot is just as important a social event as it is a meal.

'As if the hot pot wasn't already spicy enough,

'more stock and chilli oil is brought to the table.'

That's a lot of chilli oil.

'It's sealed in these bizarre clinical-looking bags,

'apparently to reassure the customer that the oil has not been recycled,

'a practice of some hot pot restaurants.

'But now that the government's beginning

'to crack down on food safety,

'reusing cooking oil has been banned.'

It's making me hungry, looking at the spicy red sauce.

It seems like we may have allowed the waitress to order too much food,

but it was the heat from that lethal-looking broth

that I really wanted to try.

It's not what I expected. It's not as spicy as I thought it would be.

Did you not taste the numbing heat?

It's kind of like a delayed reaction.

There's a delayed reaction. Yeah.

It's really spicy. That's true.

It's only when you say, "Oh, it's not hot", then you go, "Oh!"

HE LAUGHS

That numbing spice is really addictive. Yeah, it is. Yeah.

'After suffering Chengdu's damp and foggy climate,

'I think I'm beginning to understand why everyone is obsessed

'with this unique combination of spices.'

I mean, it's amazing. The first few days when I was here,

I felt my bones creaking.

I thought, "My God, I feel old for the first time."

And I notice, since I've been eating this kind of food,

my joints did not sort of creak the way they did the first day.

So, now you know the secret to looking good in old age.

It's Sichuan pepper. Gosh, if only it was that easy!

Still to come this morning, James Martin is in a waffling mood.

He's serving his waffles with a homemade strawberry compote

and vanilla ice cream. There's no omelette challenge today.

We're going to play spin the bottle.

I never thought I'd say that to Pierre Koffmann when I was 18,

but anyway, here we are!

And will Sheree be facing her food heaven,

Japanese-style miso cod, or food hell, saffron-infused fish stew?

You can see what she ends up with at the end of the show.

Next to cook is someone celebrating 50 years as a chef,

the great Pierre Koffmann.

Chef, nice to be back in the kitchen with you. Yeah.

Right, so what are we cooking?

So, we are cooking venison. Uh-huh.

It's part of the fillet. Uh-huh.

And with a red wine, chocolate, raspberry sauce. I know that sauce!

Yeah, you know it. I know that one back to front.

I should let you do it, I suppose. Can we change it?

No, no, Chef, you do it. I don't want to mess it up!

I'm going to shred the cabbage. Savoy cabbage. Yeah.

Celeriac, carrot, bacon and that's it. Perfect.

And a touch of garlic to start with. Great, so I'll get on with this.

OK, I hope you remember how to do that. Yeah, I think so, Chef.

I'll give it a good go, anyway.

Right, so the programme, Yes Chef. Yes. You enjoyed it?

Very, very much.

At the beginning, I didn't know where I was going, you know,

because I am not a TV personality.

So, I said OK, and after the first one, my wife says,

"Why are you so happy on a Friday?"

Because every Friday, I was going there, I had to see Sheree,

and I had a fantastic time.

Everybody was fantastic there, very welcoming. Even the chefs...

We had a fantastic time. You had an amazing line-up of chefs there.

Was it nice to be back with all those young chefs?

Well, it is always nice to cook with young chefs,

because they learn from me, some of them,

but you learn from young chefs,

so it was a vice versa... a vice versa system, you know.

Going back to that time, Chef, when you had La Tante Claire.

I wasn't there for a great length of time,

but just in the kitchen alone, when I was there,

there was Eric Chavot, gone on to be an amazing cook.

Tom Aikens was running the fish, one of Britain's finest young chefs.

Yeah, it always was a small team,

because I like to work with a small team

and push the chefs to the limit, in fact, you know.

But at the end, if you look, it was,

it was quite a good result, you know.

Oh, amazing! Well, three Michelin stars.

That's not a bad result, yeah! Yeah, and for you, too.

Look what you've been doing in your life,

and all the other chefs - Gordon or Marco, those chefs.

Yeah. They've done very well.

So, I always consider, when you run a kitchen,

it's like running a rugby team, you know. Yeah.

You cannot be nice, you know,

because if you are nice, you lose your game.

Yeah. So, you've got to be tough, you know. Yeah.

And tough but just, I suppose, you know. And who was...?

Amongst all those great chefs,

and I know it's like picking your favourite child,

but you've had people like Tom Kitchin,

who's one of my dearest friends.

You must have been so proud to have spawned so many great chefs.

Oh, yeah, yeah.

And I'm still in touch with nearly all the chefs, you know.

Tom Kitchin, he was like a baby when he came.

He was 18, he came with his mum and his ponytail, you know,

from Scotland. He had a ponytail? Yeah. I would pay money to see that!

Oh, yeah, yeah. And he was...

I shouldn't say that on TV, I think I will lose his friendship,

but he, after a few days, he said, "Chef, I cannot find a girlfriend."

You said, "Shave your ponytail off." I said, "With a ponytail like that,

"you've got no chance to find a girlfriend!"

So, he cut it. Two days later, he had a girlfriend.

LAUGHTER Love it, love it!

So, Chef, I've got a very small bone to pick with you.

So, when I used to do the vegetables at the Tante Claire,

when I was on garnish, you used to have

those little Penta containers - plastic containers with blue lids.

Remember them? Screw lids, from the dry store. Yeah.

And I was pretty slow in the kitchen.

I was a young kid, I was only, like, 17, and I wasn't so quick.

So, what I used to do was take the vegetables

from the store at the back at nighttime, put them in my rucksack,

I'd go home to Earl's Court to my youth hostel,

and we used to always have turned vegetables on the menu,

so carrots, courgettes and so forth.

So, I used to turn the vegetables at nighttime, when I got home,

put them in the container, fill them up with water from the tap,

store them at the side of my bed and the next morning,

I'd hide them in the fridge and then, about 11 o'clock,

we used to have to cook off the vegetables,

ready for the lunch menu.

I'd put them in the butter and someone stitched me up and told you

and then Chef came along, he waited for me.

He came along, I had them in the pan cooking and he picked them up,

chucked them in the bin and says, "If you cannot get ready in time,

"you do not deserve to work at the Tante Claire."

And that was that. Oh, my God!

Oh, my God, I'm now two hours behind for lunch service

and it's, like, 11am. Oh, my God. Ah!

Do you remember that? No, I don't!

I do! I do! LAUGHTER

I forgot a lot of things, with age. I forgot. But, er...

Oh, I've never forgot it. It cost me a lot of money in therapy. Yeah.

LAUGHTER

Right, the vegetables, in we go. A little bit of butter.

So, the venison is cooking slowly there

and we are going to keep the venison medium rare.

I think it is the best way of cooking it.

Some people will prefer well done but I think, for me,

medium rare is when you extract most of the flavour of the venison.

Yeah. Yeah.

So, Pierre, your very first book, Memories Of Gascony,

I remember the book very well.

You've got a new book out. Yeah, in October, yes.

We've got a new book, just carry on the memories,

only the dishes I really enjoy to eat, you know.

You can only talk about a dish you really enjoy to eat. Yeah.

So, that's it. Classic Koffmann. Yeah.

I've been cooking for 50 years, maybe more, in fact,

because I spent three years in a cookery school, so...

It seemed to be like yesterday. I don't regret it. It was fantastic.

I had a fantastic time, you know.

I didn't come to England for cooking because, can you imagine,

in 1970, food in England was terrible, you know.

Any colour on the bacon, Chef?

Yeah, give a little bit of colour on the bacon. That will cook slowly.

Yeah. And after, you go on... Turn that down a bit. ..on cabbage.

During your time, when you went from working at Le Gavroche

and onto the Waterside and then, doing your own restaurant,

I think you went from one star to three stars in six years, right?

Yeah, the first year, I had one star, so I was happy.

I was not running after the stars.

It came, so I was happy, I didn't complain. Yeah.

Second year, two stars. So, you went one, two, straightaway? Yeah. Wow!

So, when you are young and stupid...

I'm still stupid, but not that young.

..I said, "Next year, I got three stars." Yeah.

And I had to wait five years for the third star.

That's not long though. No. I mean, that's pretty fast timing.

And those guys came from Michelin.

One morning, the maitre d'hotel said,

"You've got four guys who want to see you."

I went to say hello and that was the day before the Paris ShowG516.

And they said, "We decided to give you a third star."

I said, "Thank you." LAUGHTER

I should have jumping. It's the stuff what young chefs...

It's that moment. Young chefs just dream of that moment.

It's literally like winning the World Cup for footballers.

Yeah, I think Michelin star is mainly for young chefs

because you can eat very, very well

in restaurants that have no star at all.

Yeah. You get fantastic food, you know.

But it's nice for the chef, that's it.

But people like to read and to read about restaurants

and if they're very fashionable, so...

Shall I get the cabbage in there?

Shallots into the cabbage? Or are the shallots going in the sauce?

Er, shallots, yes. That's for you. You are on the vegetables today.

OK, Chef. You are not in the... I'm not promoted to sauce just yet.

You are not on the meat yet. I understand my position in life.

Yeah. I put a bit of butter... More therapy for me.

Where I come from, we normally cook with olive oil.

Butter mainly is goose fat. Second choice is butter.

So, there, I sweat the shallots...gently.

No colour because if you colour,

colour will be maybe a too bitter taste. Yeah.

So, I leave them just like that.

I put the raspberry vinegar and, in fact,

the vinegar is quite an enemy of good cooking.

So, if you use vinegar, you've got to be very gentle

and let it evaporate nearly completely. Yeah.

Because it's so sharp, it kills everything. Yeah.

And then we reduce that right down to a glaze, right? Exactly. Yeah.

So now we go with red wine. It should be a strong red wine.

Every region of France uses his own red wine.

If you go to Beaujolais, they cook everything with Gamay wine.

And if you go to Bordeaux... Everybody's got a different...

Is that soft enough for you?

Yeah, it looks good but you've got to taste it. Yeah.

Don't forget to taste your food, you know.

Tastes good to me. OK.

I like it a bit al dente. All back in? Yeah, everything back in.

You'll be ready before me, I think. Right.

That'll be a first. I show my age now.

LAUGHTER

Now I put a bit of chicken stock.

Veal stock, if you've got it at home, will be better.

And that's it. You reduce it to the consistency of a nice sauce.

I'm going to incorporate a bit of butter,

if there is some left around. That's perfect.

Do you want me to do anything to the raspberries, Chef?

No, the raspberries will be fine like that.

When you are at home,

you've got to adapt to what you've got in your fridge, yeah?

If you decide to make a veal stock, it takes hours and days.

So, a touch of Marmite will be very good.

Of course, at home, you can leave the shallots.

But when you are in a restaurant, you are a bit more fancy, you know.

Yeah. So, now we are going to dress it.

Did I put the chocolate? No, I didn't.

Be gentle with the chocolate because it's quite powerful,

so don't put too much chocolate.

So, that's really bitter. Is it 70% above?

Yeah, something like that, you've got, yeah.

And any recommendations or just any chocolate really,

as long as it's bitter? As long as it's bitter, it's good.

OK, now we can present it. Have you got your vegetables?

Yeah, all ready to go. Do you want a knife, Chef?

No, I've got one, I've got one. So...

You put your meat there. I always be quite simple with decoration. Yeah.

All my dish, even when I had Tante Claire,

we had one piece of meat, two vegetables, maximum.

I never overcharged a plate, you know.

People always say, "What's the greatest thing you could ever learn

"from a chef like Pierre Koffmann?"

I always say that the depth of flavour you get into your food

is second to none. Yeah. It was so flavourful and so full...

I know it sounds crazy but everything tasted

of what it was supposed to taste of. Yeah. It was so vibrant and fresh.

If you buy venison, you're going to taste the venison. Beautiful.

It's very nice and shiny. It looks like melted chocolate. Looks great.

And there you go, to put just three raspberries for the decoration.

So, Pierre, remind us again what that dish is.

Pan-fried fillet of venison, red wine, chocolate and raspberry sauce.

Looks amazing.

Right, Sheree, Aktar, look at this. Mmm. My gosh.

Did Pierre cook for you when you were doing the show?

Um...no, you didn't cook for me, did you? No, you never asked.

But I've been to his restaurant, so... Ah. Yeah. Even better.

Yeah, even better. After you.

Just checking if that's cooked perfectly, Chef.

Do you want me to go right down...? You first, yeah.

That's amazing. It's looking good, Aktar. It is, Chef, it is. Yes!

Look at that. Perfect. Oh, wow! Perfect. Look at that.

You don't win three Michelin stars

cos you don't know what you're doing, right? Exactly.

Hey, Chef?

Yeah, I cooked a few of them during my life.

It's not the first time, for a TV programme.

It's good? Mmm, mmm.

Right, let's go back to Lymington

to see if Susie's found a good match for Pierre's venison.

Pierre's venison with raspberry and bitter chocolate sauce

really is autumn on a plate

and it needs a smooth, heartwarming red wine to match.

Now, a classic choice would be something like this 2012

Vina Lorea Rioja Crianza, which is mature but refreshing

and ideal for a rich savoury-sweet dish like Pierre's.

But the other option is to go for a more hedonistic match,

a wine that really mirrors the intensity of the sauce,

and that's what I've done.

It's the gorgeous Parker Favourite Son

Coonawarra Cabernet Sauvignon from Australia.

Although Cabernet Sauvignon is grown all over the world,

its home from home is Bordeaux,

where it produces some of the world's finest

and most expensive red wines.

And in a good Coonawarra Cabernet like this,

you'll definitely get some typical Bordeaux fragrance and character,

but it's more obviously fruity and full-bodied.

Oh, that's full of creamy ripe blackberry and bell pepper.

So, what you notice immediately, is that there is a minty flavour here

that will work brilliantly with the bitter chocolate in Pierre's sauce.

At the same time,

the cassis notes tie in beautifully with the raspberry vinegar.

There's plenty of ripe fruit to offset

the savouriness of the cabbage and the bacon and the livery venison,

and then the smooth, velvety texture of this wine

is perfect with this rich and satisfying dish.

So, Pierre, I have gone for a full-on flavour match

with this wine, which I really hope you enjoy.

Pierre, what do you think? I'm just trying the wine now.

It's good? It's got a lovely... I love Cabernet Sauvignon.

It's very good, a very nice wine, yeah.

A bit alcoholic, maybe, but with the sauce, it's quite OK.

You think that's good. Aktar? Perfect, yeah.

I love the combination of the two. It works well,

especially with that bitterness of the chocolate.

It goes well with the richness. You like that? Perfect.

Is that your food heaven? Oh, yeah, definitely.

No, it was delicious. Thank you.

Right, it's time to get a taste of Britain

from Brian Turner and Janet Street-Porter.

They're in Devon today, tucking into local vegetables.

Devon's fertile soil is renowned for producing top-quality vegetables,

and I think they'd make the perfect ingredient

for my celebratory taste of the region.

'I'm hoping I might be in luck

'over at Riverford Organic Farm in Buckfastleigh.

'It's run by vegetable producer, Guy Watson.'

So, Janet and Brian, this is dispatch here.

We've packed up the boxes, we wheel them in here on pallets,

all the different types, and then we break them down

and add milk, yoghurt, fruit, anything the customer wants.

And that'll get rolled onto a lorry, off at one of the hubs tomorrow,

onto a van and it'll be on the doorstep tomorrow morning.

How do you actually go about being organic?

Do you have get a certificate or...? Yeah, you do.

You decide to be organic

and you create a plan for converting the farm,

weaning it off the chemicals - the nitrogen fertiliser in particular.

And whilst you go through that process,

the Soil Association or another accrediting body

will come and monitor it, make sure you're doing it right.

So when you set out to do it, is there ever a moment when you think,

"Actually this too hard, I don't know why I'm doing this?"

Oh, yeah. I can remember a couple of times

when I did actually weep in the fields.

But there was a sort of pigheaded determination.

Now those radishes look really good.

I am going to cook, for this celebration meal,

a tarte tatin of wonderful vegetables that you grow here,

but I'm going to use those, if I may.

Great. Well, they couldn't be fresher than that. Thank you, sir.

'I'm really impressed by this Devonshire organic veg box empire,

'and I think vegetables are the perfect star ingredient

'for my celebratory taste of the region.

'I just hope Guy and his staff are equally as impressed.'

Well, we've had some wonderful crab.

Yes. I'm now going to go to a vegetable fiesta.

I'm going to make a vegetable tarte tatin.

Into the pan we put some butter.

I've got rapeseed oil to go in as well - just a tad.

And then, I've got, here, some cumin seeds,

which I think work tremendously well. And then...

..a bit of crushed garlic. So, just crush that up.

And any of these things, if you say, "I don't really like them,"

don't put them in. It's up to you.

But I think this just is a nice little mix here.

It's surprising how sweet root vegetables are

when they're roasted and cooked through.

It is, but this helps to complement it

and we will serve a little dressing with it

with a bit of vinegar, so that'll help.

That's fantastic. This is a bit of sherry vinegar -

take it away from the heat, just put it in there.

We've got these wonderful beetroots.

They're probably going to take about half an hour to cook, are those.

And then sugar - not too much sugar.

And then, if you've got a leek,

stick that in the oven for about 30 minutes - just a nice gentle heat.

And I've got some here.

But just look at those. They look fantastic.

Now, we want puff pastry cos of its crispness.

What I don't want is it to rise too much,

cos when you turn it over to serve it, it sort of looks odd,

and that's not what we're looking for in this particular instance.

I'm going to use this pan - it's about a 10-inch, this pan.

And it's better, actually,

if you have a little bit more pastry than you actually need. So that...

Fantastic, great.

I'm just going to leave it here for one second. OK.

I'm trying to make a sort of a little pattern but I don't want it

to be too patternified, if you know what I mean. Rustic!

Oh, is that what I'm saying? Yeah. Lovely. Then we've got these...

You're not doing a smiley face or anything?

No, absolutely not. Just checking.

We've got peppers here. Yeah.

So we now put those, fold those, comme ca.

These are lovely - I do love these roast peppers.

So those go in there.

And the nice thing about this dish is it's got plenty of colour.

OK, so bring this here so we can see it.

The one thing I don't want it to do, I don't want it to rise high.

So, take a fork and dock it.

And that'll stop it rising too much

but it'll still give us a lovely crispness.

And hopefully, with the liquor in the bottom there,

which will soak into it, that'll be fantastic.

Now this is looking quite good, look - it hasn't risen too much.

It's got a lovely colour to it.

OK. So, this goes on top here. Oh, you're doing it on a board.

This has never been done...in public. I always do it on a plate.

Look at this wonderful audience we've got here.

And, er... Right, you ready?

One, two, three, go.

Oh. Whoaaaa!

Oh, just listen to them behind me. Talk about encouragement!

Hallelujah! APPLAUSE

Oh, grand. Thank you very much, sir.

OK, Duchess, there's a little piece there.

Just try that. It's not too hot. OK.

What do you think?

Very good.

Yum. Is it better than you thought? It's not too sweet, is it?

No, it's not too sweet. It's not too sweet at all.

The proof of the pudding, of course, is over here, innit? Mmm.

Come in, you two, let's have a... You can help yourselves.

It looks lovely, Brian. Thank you.

I think Alan likes it. Oh, that's good.

I'm not a big vegetable man but the roast peppers -

fantastic flavour in that, beautiful.

OK, Guy, moment of truth. Onions, carrots there.

If you've got to cook them, you've done a pretty good job.

LAUGHTER Just go with it, Brian.

Ladies, come in and be courageous - tell us if you like it.

Come in here. You come round, sir.

It's a wonderful feast of fresh vegetables, with cumin and garlic.

Tell us what you think of it.

LAUGHTER Whoop.

That is really good. Sorry, Guy, it's really good.

Thank you. She works in accounts.

LAUGHTER What do you think, darling?

I would say that the vegetables are the star of the show there, Brian.

Guess who SHE works for?

Did you hear that? Guess who she works for?

Cheers, Brian. Right, it's time for our chefs to spin the bottle.

Don't worry - we're not stripping off.

It's a different kind of culinary challenge.

I'm giving each chef the same main ingredient -

a lovely piece of steak.

On the table are four trays, each with a selection

of different ingredients which naturally go together.

So, we've got Japan. We've got some miso, wasabi, noodles.

We've got Southeast Asia - little pea aubergines, ginger,

little chillies and a selection of soya and little chilli dressings.

Then we go to Mediterranean tray.

We have some tomatoes, aubergines,

some different types of capers and we have some anchovy.

Then we've got a British tray - some stilton, horseradish,

lovely British greens, a bottle of beer and some pickled walnuts.

So, boys, Sheree is going to be the judge.

She has this lovely golden bottle to give out for the winner.

I'm sure, Pierre, it's up there with three Michelin stars.

Yeah, it should be full though.

Aktar, better than winning the Great British Menu, I'm sure.

I'm looking forward to it, yeah. Sheree's going to be the judge.

You're going to spin the bottle,

take a tray over there with your steak and then it's head-to-head

who produces the best dish and Sheree will be the judge.

Aktar, over to you. Spin the bottle.

Red, it is! Southeast Asian. Pierre, spin the bottle.

Blue - Mediterranean. Not too bad. I'm quite pleased with that.

Right, boys, pick up your trays and let's cook!

So, Pierre, have you got any ideas yet what you want to do?

I'm going to do something...

something quite simple, you know. Yeah.

It's a beautiful piece of steak, so it will be just cook,

pan-fry the steak.

I'm not going to mix it with spice or something like that

because it will be a waste of meat. Yeah.

Make a nice salad with it, a bit of garnish.

Maybe a bit of capers, anchovy. I love anchovy. Green tomatoes.

Go well with meat. A little sauce, maybe,

with a touch of coriander, but not a lot.

And that's it, you know. Perfect. Sounds great.

Chef, off you go. Thank you. Aktar?

I was thinking, sear off the fillet and just a nice sharp salad.

You've got some sour mango there,

we've got loads of little strong-flavoured sauces,

a bit of chilli. Yeah.

It's all good, so, yeah, it will be nice and simple. Great. Cool.

Let's crack on. They both sound really good, actually.

I hate judging. Right.

Come on, you've just done a show all about judging!

I know, but I wasn't really judging. I was just presenting.

No, they both sound really good. Both very different.

And I love steak, I love chilli and all these lovely sauces.

What would YOU do? What would I do? Simple.

Glass noodles. I'd make a lovely cold...

Cos they're great cold. Yeah.

I'd make a really nice glass noodle salad. Yeah.

Little bit of the tamarind, some sour mango,

cos I love sour mango, fresh grated ginger in there,

bit of chilli for heat, finish it with a bit of soya.

I would then sear the beef but I would marinate it first

in a bit of soya and fish sauce to give it a nice flavour.

Pan-fry it, slice it and then fan it all over the salad.

That's what I'd do. You make it sound so easy.

You've just said exactly what I'm going to do. Oh, come on!

It's amazing how you... I've never had sour mango.

Yeah, it's literally mango before it ripens up,

so it's a great souring agent, slightly acidic,

so it's slightly different to what you'd expect from lemon and stuff.

It's lovely. We use it all the time. It's fantastic.

We've got a bit of bread grilling here.

That's your steak there, Pierre. Yeah.

Pan-fried and char-grilled potatoes. Yeah.

Is this going to be a bit like a beef nicoise? Not nicoise but...

If you want, you can call it what you like.

I'm going to use anchovy, capers, a bit of chorizo,

a bit of chorizo, and that's it. Yeah.

I can use any type of vegetable, but maybe I put a bit of aubergine.

I love aubergines. Yeah, me too. I'll put an aubergine there.

Are we finishing the salad? Going along.

Just getting all the ginger and everything done.

The dressing's pretty much there, so... What do we have in here?

We've got a bit of soy, bit of mirin,

got some sriracha chilli in there as well. Yeah. And that's it, really.

Bit of seasoning in that and that's that. Simple as.

Keep it quite sharp but with a bit of heating coming through as well.

So, put some finely shredded garlic in there, put some ginger in there.

We've got some spring onions, dash of olive oil,

I'm going to toss it all through and hopefully, we'll be all right,.

Bit of the mint. Happy days. Sounds great.

Which way are you swinging at the moment, Sheree?

Oh, I don't know.

Honestly, they both sounds like they're going to be really tasty.

Are we getting the sauce on next, Chef? Is that where we're up to?

Yeah. Great. I'm nearly finished. I don't know how my friend did...

Wow, we're nearly finished. Aktar, how are we looking?

I'm pretty much there as well. Pretty much there?

So, that's your salad in there.

Do you want to remind us what you've got in there? Bean sprouts...

Bean sprouts, spring onion, the raw mango, which I've sliced up. Yeah.

And then the glass noodles as well.

Give it a bit of ginger and garlic then I'm going to pour the dressing

over it and then fan the steak over it and that will be me done.

That's you done. Sounds delicious. Pierre, give us a recap.

Where are we? We are fine.

I did a small salad with rocket and lettuce and anchovy and tomato

to go with the meat to keep a kind of Mediterranean, Provencal style.

Yeah. Grilled vegetables. The meat is cooking nicely.

It is nearly cooked. The colours look amazing. Yeah.

You could be sat there in Nice, glass of rose.

What do you think, Sheree? Oh, yeah. Sat there, tucking in.

The aubergine.

That tomato looks great. There's the salad. Uh-huh.

It's amazing what they're rustling up in this short amount of time.

I know, it's amazing. I mean, when chefs cook at home...

When you cook at these boys' levels,

it's pretty amazing to watch what you can knock up pretty quickly.

Yeah. You can do a lot of things.

Instead to watch TV, you can do a lot of cooking. Oh, absolutely.

It's my favourite part... Forget the gin and tonic and cook, yeah.

I love it. On Sunday nights, I do it a lot at home.

At home, cook for the kids and the wife. Yeah. Yeah.

Just stay in the kitchen. People say, "Is it not a busman's holiday?"

I say, "No, it's not, because it's a different type of pressure."

In a restaurant, you're under so much pressure,

but when you cook food like this,

it's cooking what you really love to eat and it's just relaxed. Yeah.

Aktar, have you finished?

Yeah, there's not much more I can do with that one, I think.

It is what it is. Do you want to tell Sheree what your dish is?

OK, so I've done a salad with glass noodles, bean sprouts,

raw mango, put some of the mint through it

and then made a dressing with the soy, mirin

and a bit of the sriracha as well.

The steak itself, all I did was salt it,

bit of pepper and on a pan, as rare as poss. Tuck into that.

What do we call it? What do we call it? Anything you like. Come on.

Sheree's Come Back...In My Life. SHEREE LAUGHS

Yeah. Oh, he wants that bottle bad! Yeah, my gosh.

It's all about the bottle.

I've got a space on my cabinet for it already.

Pretty good? Mmm.

That meat is SO good! Is it so good? SO good.

Thanks.

Great. Right, let's bring it over.

Wow, thank you. Knife and fork. Tuck in. Mmm. The big moment.

There's a big shadow hanging over you right now. I know!

I don't like this.

Now I know how the contestants feel. You are on the other side.

Well, it's cooked great. Mmm.

Try a bit of the aubergine, tomato, see what you think. Ah. It's good?

Some good... That steak just melts in your mouth.

Mmm. So...

It's decision time, Sheree. It's all over to you.

If you pick Aktar, I hope there's no season two of...

THEY LAUGH

If you pick Pierre,

this is going to right up there with his three Michelin stars.

I'll go with Pierre. Well done, Pierre. Congratulations! Thanks.

APPLAUSE

Chef. Thank you. That was delicious though. Thank you.

You have to present it, Sheree. Oh, OK. It's YOUR trophy.

Here we go, Pierre. This is just for you.

I know it's what you've always wanted. Thank you.

CHEERING AND APPLAUSE

So, will Sheree get food heaven, Japanese-style miso cod,

or food hell, saffron-infused fish stew?

We'll find out after we get a recipe from James Martin.

He's waffling today, but first,

he's got some friends round who make a very, very grown-up ice lolly.

Sometimes all you need to give you a boost

and to put a smile on your face, is a quick, sugary treat.

And in the capital, there are smiles aplenty

thanks to a couple of young entrepreneurs

who are putting an adult spin on a childhood classic.

Ice lollies are seen as that childhood nostalgia.

In the right place and the right time,

they give everyone that childhood memory.