03/11/2012 Saturday Kitchen

Good morning. It is nearly Bonfire Night. We have a boxful of

fireworks coming up. This is Welcome to the show. Joining me in

the studio are two great chefs. First t with his Pollen Street,

illuminating the London restaurant seen like a rocket. A bit like the

jumper. It is Jason Atherton. Next to him he is behind the award-

winning restaurants, it is the brilliant Mark Hix. Good morning to

you both. Did you call each other up this morning? Yes, the first

thing. Amazing colour-coordinating. What

are you cooking? I am doing lime- cured mackerel with Japanese radish

and green tea. So, Asian flavours. That is really

your forte? Yes, I like to mix the British ingredients with Asian.

Mark? Well, the nearest thing I have got. I am baking and doing

barbecue as well with ribs and onions with a couple of middle

eastern ingredients. Tamarind? Yes. It make it is nice

and sticky. So, this you go, two great recipes

and a fantastic line-up of food films from the BBC archives. All of

them are new. Today episodes from Rick Stein and the fabulous Rachel

Khoo. Now, the special guest is one of the most recognised women in the

world. She has appeared in hundreds of TV films and shows, but will be

remembered for her role in Solitaire and the brilliant Live

and Let Die, please, welcome, Jane Seymour. It is great to have you on

the show. Now, are you a foodie? Your acting career, I dialled it up,

I could not print it off it was pages! I work a lot.

You still work hard? Absolutely. I just finished a film in Winnepeg. I

start a television show next week. And you are doing other things?

Writing, designing a lot of stuff. But you are here to eat.

Yes, I am and I am a big foodie. The whole family. We like to cook.

We love it. We have to teach you some tips.

Today we are cooking food heaven or food hell for Jane it is based on

your favourite or nightmare ingredient. Some of us are helping

decide what you are eating a at the end of the show.

So, food heaven, what is it? Lobster, sea bass. That is great.

What about the dreaded food hell? The stuff I had at school. Stojy

English puddings. -- stojy.

So, it could be lobster, I could make lobster and sea bass with

carrot julienne. The lobster meat is removed from

the shells. I will make a light sauce. Tomato puree, ginger. Passed

through a sieve, served with a fillet of sea bass, with julienne

of carrots, leeks and ginger. It is nice and light. How does that

sound? Oh, my God! Or Jane could be facing steamed treacle sponge

pudding and custard. The sponge is made from eggs, flour,

sugar. Added to black treacle, steamed and served with lots of

fresh custard to go with it. Yuck! You like that? It was good

for breakfast this morning. You have to wait until the end of

the show to see which one Jane gets. If you would like to ask a question

on the show, call this number: You can put the questions to us live

later on. I will be asking you if Jane should be getting food heaven

or food hell. It could be lobster or the pudding.

Lobster! Cooking first it is the brilliant chef be hind the award-

winning restaurant, Pollen Street. It is Jason Atherton. Your

restaurant empire has grown. So we are flavours from different parts

of the world where your restaurant is from, so what are you cooking

today? It is lime-cured mackerel -- lime-cured mackerel with Japanese

lime-cured mackerel with Japanese radish and green tea.

I am going to fillet the mackerel. We are going to cure this in a lime

and salt cure. You can tell that the mackerel is

fresh, as it is nice and firm? fish needs to be as fresh as

possible. With mackerel even more Tell me about your restaurants? You

started off with the Pollen Street? Yes, that is in Mayfair.

They have expanded globally? Yes, well my business partner is from

Singapore. So we opened in Singapore. We did that about a year

ago. Then we found it was really successful. We opened another one,

that was successful, so we opened another one... I don't know, I just

enjoy running restaurants. I have a great bunch of guys working for me.

So we made more partners and now we are launched in Hong-Kong a couple

of weeks ago. That has gone well. It is called 22 Ships.

It serves modern European tapas. So lovely dishes like this, but in

smaller portions to share with your friends.

It is really cool, playing funky music. Yeah.

Sounds good. Now, this dish is a mixture of well, not raw, it is

marinaded, cured, but... It was inspired by a trip to Japan.that I

went to in March with the family. We went to a families sushi

restaurant. I wanted to emulate how he did the sushi there.

I am not a sushi chef, but this is as near to sushi as I get it.

You have to be trained in sushi very well, to understand the

process. People think it is just raw fish, but it is much, much more

than that? Absolutely. You need a new knife. That keeps

sticking. I will replace that.

So in here is sugar, salt, lime zest, coriander seeds and pepper.

We put the lime juice in and make a cure.

We leave these in the fridge until they are marinaded.

Jane is that why you love Asian food because of your travels?

mother lived in Indonesia. She was a prisoner of the japs! --

Japanese! I fell madly in love with Japanese food. My mother could not

take the raw thing, but I love it. Anything Asian I love.

You have a mix and match of things here. There are British ingredients,

there is beetroot. This is the cure. Explain what is happening? This is

salt, sugar, lime juice, pepper and coriander seeds that are crushed.

We stick them over the top. With those, we are peeling them. We keep

the skins. We blend the skins with oil to make a little cucumber oil

to dress the plate with. So you are not wasting anything?

With the beet roots we thinly slice them and marinade it in honey,

sugar, garlic, vinegar and thyme. Although you have the Pollen Street,

it is in Central London. You travel a lot. Spending a lot of time in

the year in that neck of the woods in Asia? Not too much. I have one

restaurant in London. A very important one. I spend nine months

a year in London and three months of the year in Asia. My wife is

from that part of the world so it works. We take the kids there.

What about getting British ingredients there? You can fly them

in. We fly British ingredients in, but we try to use the local

ingredients. That is really important rather than trying to fly

ingredients all over the world. In Britain we use British ingredients

and in Asia we use Asian ingredients.

So the marinade goes over the top. This is the Japanese radirb, this

mooli. You want me to use the beetroot juice? Yes.

You can buy this from health food stores, the beetroot juice. It save

as lot of mess. It is not about saving time! It is

mess more than anything else! we wash off the cure.

How long do you marinade that for? Just a couple of hours.

We take two fillets. This you can eat like this?

Absolutely. It alters the texture? Yes. It make

it is firmer. If you can barbecue those for me, that will be great.

You want me to barb queue it or -- barbeque it or Politics Show-torch

it? Either. -- blow-torch it? Either.

Basically in here with the cucumber, we have put lemon juice, we put

that in. That is the cucumber.

So the idea is that this alters the texture and the flavour of it.

Because it is cured you don't have to cook it all the way through, I

take it? Exactly. We cut down the cucumber, put them in the fridge.

Here is some we have done earlier. We have the beetroot.

If you would like to ask us a question, call this nom:

-- call this number: You can put your questions to us

live later on. That is fine. Just on the skin you

want to add the heat. .It Is a great way to cook these. I

know you can cook them as well. That's it. You have got it. Well

done. We are ready to go. On goes the mackerel like so.

We build this up really pretty. Just drain off the cucumber.

And these are the beetroot you have also cured? Yes.

So this is in thyme? Yes, with honey and garlic. We build these up

to get a raw salad. The whole thing about Japanese cuisine is that the

majority of it is raw. Can you pick the flowers for me?

Yes. Then we put the marinade beetroot

around. These are just a mixture of edible

flowers, then? Yes. We can add wasabi, but I know you

have banned the stuff. It is the food of the devil.

And then we add the cucumber oil. Made from the skins.

And this is some green tea? Yes. Great stuff.

And some of that dressing on there. The dressing like so.

So remind us of what that is again? This is lime-cured mackerel with

Japanese radish and green tea. Japanese radish and green tea.

How good does that look?! You made that look easy.

It is a piece of art. It looks too good to be eaten.

Dive in. Tell us what you think. The mackerel has the unique texture

when you use the blow-torch. When Tom has done that, he did it with

beetroot, he did not cure it beforehand.

You need a whole team of chefs armed with blow-torches.

It is fantastic. I would never have tried mackerel.

It is really, really fresh. That is the key. Right we need wine to go

with this. This week we sent Susie Barrie to go somewhere related to

Guy Fawkes. So what did she pick to go with Jason's mighty mackerel? It

is bonfire weekend. So where better to come than Parliament Square, the

scene of the crime itself. To create our own food and wine

fireworks, I need explosives wines to go with this morning's recipes.

So, let's hit the shops! Jason's cured mackerel is such an intricate

and exciting dish. The best way to choose a wine for it is to look at

the dish in its whole. The dish has a light and Saudi Arabia rant feel

to it. We need a wine it match that, and to help touch on the colours on

the plate. One option, is a wine from Austria. When you add in the

beetroot and the sweet and the sour flavours that run through the dish

it needs something more juicy and fruity. So I have chosen a Riesling

from New Zealand it is a light-body Riesling, full of mouth-watering,

zesty flavours. One of the reasons that the wine

works so well with Jason's mackerel, is it is not too high in alcohol.

It has a lovely, light, lifted feel to it. That is what Jason's dish

needs. This is Awater Valley Riesling,

2011. A classic it smells like freshly-squeezed lime juice. It has

mouth-watering acidity to balance the oily mackerel. It is ripe and

fruity enough to cope with the beetroot and then there are crunchy

green apple notes to off-set the cucumber and radish. Jason, you

have given us a great line-up of colours, flavours, textures. Here

is a wine that is happy to play a very fine supporting role.

It is. There are a few flavours going on in there, but that is a

fabulous choice? This works well with the Asian food. It has great

balance it is a great choice. And it is really inexpensive, �7.50.

What do you reckon? I always thought that Riesling was sweet,

but this is not sweet at all. It is lovely.

Happy with that? Yes. Coming up, Mark has a baking that

is savoury to share with us. You are doing a cake? Well, I am

baking spare ribs and onions with stuffing. Both with cumin.

So, let's catch up now with Rick Stein. He is in the snow-capped

mountains of Spain. Meeting a woman making a rustic black pudding. You

may need a drink after you see how A am meeting a chef in the

mountains. He has spoken fondly about the village. I have warm

expectations. It is so beautiful? Well, it is

very high up! Nearly 1,000m. It is so cold! So, where is the

bar? This is the bar! It looks like My gosh! Here we go. This is

Very, very nice to meet you, Fernando.

Can we have something to drink?

I would have thought some... Dos vinos, por favour. Vino.

Well, I mean it's unbelievably fabulous.

I had no idea. I just thought it was all going to be neat and tidy.

It reminds me, like in Cornwall, you've got all these like pretty villages full of holiday cottages.

Then there's a few villages left that got these disused cars,

you know, the wheels off on blocks or it's just like this.

This is very much a working village.

This is where the peoplelook after the cattle, look after...

Would you ever get any tourists up here?

Never see a tourist up here. I'll bet.

That's the joy of coming up. And what about the food then?the food in this part of the world.

Well it's, it's you know, livingamongst the mountains is fantastic.

They hunt wild boar, they hunt venison.

The rivers are full of fresh brown trout.

In fact my neighbour, last night when I got home, had just fishedout two brown trout for my supper.

How fantastic's that, straight out of the river that day.

This sounds like Ernest Hemmingway,- sounds like...

It's great. So what, what would you eat?

And, and how important is food and eating to the locals.

Oh, they, it's, it's, it's a religion.

It's very important. It's a religion.

I tell you, these people, whatever happens,it's one o'clock, it's lunch time.

For a snack, Fernando fries fatty, salted belly pork

which goes really well with the wine, and then slices of black pudding.

This was made by Audelina in the next village down the valley.

I know this is not to everyone's taste but it is to mine and it may not be around for much longer.

Aude's just been mixing some rice

which she's boiled and cooled in this terracotta pot and then she's added, er, fat.

Onions fried in fat.

Twice as much onion to the fat.

And I think the onion, the very, very slow cooked onion in the lard

is, apart from the blood which is about to go in, that's what makes really good morcilla.

It's got that slightly sweet taste of onion in it.

Now she's adding, er, sweet paprika, dulce.

That's very good.

So the mixture of rice, onions fried in lard, blood and pimenton

is forced into these casings made from intestines,

and they are put into a caldo, similar to what we saw in the bar up the road and poached.

She just said they'll be boiling for 20 minutes just to cook the blood and the blood's like,

it's a bit like egg yolk, really. It just sets the whole sausage.

Aude's said that she learnt how to make, black pudding, morcilla,

This is the food I set out to find.

Ordinary people cooking dishes that have been here with them for centuries...

but who knows how long they'll last- in this supermarket fuelled world.

Oh, gracias.

That's really lovely and what I love about it is the rice.

It's just gives it plenty of body. You would have no idea there is blood in here

and people get squeamish about black puddings, but it's just there

to bind it together and the lasting flavour

is the sweetness of the onions and that, er, and the chilli heat from the pimentons.

It's really good.

After watching that, I needed to cook and campers are

brilliant things if you get the urge to create something you fancy.

I'm going to cook tortas con heuvos.

Basically, that's corn pancakes, eggs and fried meat from chorizo sausage trimmings.

But first to make the pancakes or tortas.

Using maize flour, salt and water.

Mix it all into a stiff paste like a pastry and set it aside.

Now for the Eheas.

I quite often pick up dishes when I'm after something else.

Er, we were at this restaurant called Casa Poli

filming hake cooked in Asturian cider, very nice it was too.

But after I'd finished watching it being cooked and tasting it, they invited me to sit down

and have lunch, and I just chose this really simple thing cos I was not really very hungry after eating

all that hake so I, I bought some chorizo sausage, this and bought some corn and am making it all up.

I've got everything in the camper except a rolling pin so I'm going to have to beat

the living daylights out of this between two tea towels.

In height of summer back in Cornwall, I'd get shouted at

and told to get back into a camp site where I belong... but not here.

Er, it's just so nice sitting here in, er, Campy,

er, with a lovely sunny day out there and doing a bit of cooking. It's very, very peaceful.

Mind you, I don't want you to think I'm camping all the time.

I'm not like doing a sort of Ray Mears, you know, living it rough.

It's just occasionally, I like a bit of a, a bit of a cook.

The tortas are done.

I'll dry them off in a kitchen roll and start to fry the eggs.

I know the Spanish wouldn't agree but I think this would make a great- breakfast at home once in a while.

A change from bacon and eggs.

One of the things I'm quickly finding out is that cooking

in a landscape in a camper one gives one a serious appetite.

As soon as I smelt the chorizo cooking, I couldn't wait.

Well, it's absolutely delicious.

Er, I know I say it myself, I'm quite pleased with my, er, corn pancakes.

They're really, really quite good.

I mean they're a little bit heavier than I remember them in the- restaurant but they're very tasty,

and delicious, just tastes, tastes like chorizo and of course the eggs are so good.

I don't know, you never seem to get a bad egg in Spain.

Classic

Classic stuff

Classic stuff there.

Classic stuff there. Now this week's masterclass. I want to show

you something that is perfect for Bonfire Night. It is something that

my granny makes for us at home. It is like sticky toffee pudding, but

it is more spicy. It has the same amount of sugar, though! First we

throw in butter in the pan. This is where I probably fell in love with

where I probably fell in love with butter.

The sugar goes in. Then we use a mixture of black

treacle. That is thrown in. And also Golden Syrup.

Very healthy! You had to be brought up where I was from! So this is the

butter, the sugar and the treacle. We also have oats, my granny said

those were healthy! I love those. The fact that there is more sugar

and butter to come is irrelevant. So you mix this together like a

piece. I remember my grandmother making

this. There is Bonfire Night coming up next weekend. It wants to be

made about 24 hours this in advance. It goes sticky it is the syrup that

make it is sticky. We don't have syrup in America!

you have Bonfire Night? No, not really! So we have ground spices,

mixed spice or allspice. Flour, mix and an egg.

I have all of these fancy plastic things, but my grandmother would

use her wooden spoons. Now you mix it all together. You have a rich

spiced cake. Smell that... It is unbelievable. I love the ginger

taste. There is more butter to come. You

butter the mould. Always with the hands, never a pastry brush.

Then set the oven low. So you are living in the States. So this is

275 degrees. It is about 150 centigrade here about gas three.

Cook it for 45 to 50 minutes. What you don't want to do is overcook it.

Then you end up with this rich dish. Now you can serve this with pears

poached in perri. It is parts of Hertfordshire, Worcestershire,

Gloucester, that area. It is like a cider.

It is non-alcoholic? No, it is not. Oh, good! So, I will poach the

pears in this with some sugar and lemon. Now, congratulations, you

must be one of the busiest actors around? I am fortunate. I am very

glad. I am embracing the passage of time.

You have really done a mix and match of everything. Playing

medieval stuff. I remember you when I was growing up as a kid as

Battlestar Galactica? Yes. That was a long time ago.

It was proper old-school graphics, but you never wanted to be an

actor?, I wanted to be a ballet dancer. I was born with flat feet,

but I took it too far. I studied ballet, injured myself doing jazz.

Having danced with Kirov at Covent Garden. Then I moved into acting. I

played a dancer in Oh, What A Lovely War. I got an agent from

that, next I was doing the Bond film and all kinds of stuff.

And the Bond films, they are having their 50th anniversary. It is

incredible at the moment. You played in? Live and Let Die. I was

Roger Moore's first Bond girl. They were looking for Virgins, way was

close! What was it like when you got that phone call? It shot you to

global stardom, really? Yes. I walked in to the audition, I took

my hat off, they offered me the part on the spot. I was working,

but I was taken out of that for a coup of episodes, the next thing I

knew I was in Jamaica, New Orleans, I was a Bond girl.

You have done many things, film and television. Is that what you like?

Obviously theatre as well, but now you have gone into writing? Writing,

designing, I paint for a living. And fashion as well? Fashion, oh,

yes. CC, I am the face of CC. I don't

design it. That is one of the best things for me. I have an excuse to

come to England. I come at least twice a year and do the photo

shoots for that. There was me thinking you had come

from Saturday Kitchen! I was, but my niece and fef yous they were

more excited about me doing -- nephews, they were more excited

about me doing Saturday Kitchen. They told me he to come! Of all of

the things you have been doing, what is your favourite?

favourite thing I have ever done? What you would love to go back and

do again? It is hard to ask me that. I love doing Summer and Time with

Christopher Reeve. East of Eden was a huge classic. Another about the

Second World War, that my parents loved. It was Kath artic for me. Of

course Wedding Crashers. Who can forget that.

And people remember you also for Dr Q uinn? Yes.

I had gone through a terrible divorce. I called my agent. I said

that I had to work yesterday. He called the different networks, to

say that I would do anything it turned out to be Dr Quinn.

The next morning I was playing the part and it wasam. They never asked

me if I had ridden a horse. The first seen was on a horse with a

bunch of Native Americans charging me it was a good thing I did know

how to ride a horse! An incredible career. You have worked in all

manner of different things. Now you are on a cookery show.

And it is my favourite thing to do. I am a foodie.

You are. You said you are producing your own wine in the States? It is

our own wine called JS. Obviously. The wines are from Santa Barbara

and Malibu. We have an amazing kitchen, garden, with everything

from bananas growing next to apples, oranges, passionfruit. Every

vegetable you can imagine. And now you are eating treacle

sponge. Dive into that. This looks like something I would

enjoy. I want to thank my grandmother,

this is one of the nicest recipes in her recipe book it is wonderful.

It is delicious. What I really like about it, I like things that are

crunchy and crusty. Oh, my gosh, that is a sugar hit.

If there is a skill, tip or traditional recipe you would like

me to demonstrate, drop us a line. All of the details are via the

website at: And what are we cooking for Jane as

the end of the show? It could be lobster and sea bass with carrot

julienne? With white wine, double cream and butter of course, with

lobster meat, julienne of carrot and leeks. Or food hell. A steamed

treacle sponge pudding and custard. It is made with eggs, flour, sugar.

Added to black treacle, steamed for about an hour-and-a-half. Served

with lots of hot custard to go with it. You have to wait until the end

of the show to see the final result. Now with the end looming for The

Great British Menu. Two chefs have been eliminated. There are six left

to put their food in front of the judges. They are joined by the

Today's six remaining chefs two-Michelin-starred Daniel

and Michelin-starred Scotsman with five award-winning restaurants-

Apology for the loss of subtitles for 67 seconds

This is a dish of understated originality and beauty.

I think that is what it is, but I don't think it is world-class. I

don't think it is fit for an Olympic feast. I was expecting more

passion. This is a well-be heatwaved dish. I expected my

pallet to be bouns around here, but it doesn't.

-- bouncing. If I was a judge. I would think, oh,

So, can Scotland's He's up next with his

a technical dish It tastes amazing. That is a looker.

A stunner. That pineapple is working well with

the duck. It eats beautifully. It eats well,

but is it radical. Is it really a dramatic piece of cooking that is

fit to go in front of Olympic diners? I'm not sure.

What is wrong with you people? This is a chef at the top of his game.

The balance, the crgs, the technical proyes, sir, the visual

impact. If this was at the feast, anyone would think it is beautiful.

It grows on you. I think it is a perfect dish.

It is a cracking dish. It is great. A wonderful craftsman. He has

nailed it. Two down, four to go. Chris Burns

is up, cooking for Northern Ireland. With Colin McGurran from the east.

Chris won the starter course last year. He is hoping for a repeat

performance with a pigeon dish. With lots of props. Typical of his

style of cooking. He puts the finishing touchs to clay pigeon

tagines. He scatters over almonds and pea shoots and delivers it to

the pass. But as soon as the dish is out of

the door, Chris realises he has made a mistake.

Stop! I need to get the hearts on them! No hearts! Stop! Stop!

Hearts! Hearts! He has them in his hands! Go! Thank you! Will the

judges think he has done enough? is striking to start with. It has

not last the drama nor the humour. It does not have the same clarity

for me. It is too sweet. There is too much sauce. Mine is undercooked.

The elements are delicious. I love the crunchiness of the nut. The

freshness of the greens, but the sauce seems to be smothering

everything. It has brought it down. It is murky now.

But it is good. Ground-breaking, Richard?

presentation, yes, as a food item, no. It does not look anywhere near

as good like that? You take away the prop it is is a stew it is

simple. If it is done with a shot you

expect the fireworks. Not the flying start he was hoping

for. Will the new-comer Colin McGurran pick up the pace.

He is teetering on the edge of a cliff with quail.

Colin glazes his quail breast dresses his crunchy new pastry

and pops his deep-fried quails eggs- in pride of place

before placing it on his spectacular woodland plate.

Take them now, please.

OK, thank you.

Good lad. Are you happy with that? Yeah.

Looked good, man. It looked smart. Really, really smart.

Looks like he's put a lot of effort in there. Yeah.

I like it. In a strange, obscene way I like it. I like it.

These little white blobs...

..which are actually delicious horseradish cream.

Horseradish? Delicious!

You know, forget about the bark for a minute.

The plate itself has just got some wonderful flavours going on.

I mean, it's really beautiful.

Groundbreaking, it is.

Colin's actually pulled it off.

It's a really interesting dish.

It does challenge you cos there's hot, there's cold,

there's crispiness there as well.

No-one really knows much about Colin.

He's got a few tricks up his sleeve. Bit of a dark horse.

It's the quiet ones you've to watch out for. Yeah.

You

You can

You can see

You can see the rest of the starter course finalists cook in about 20

minutes. Still to come on Saturday Kitchen Live, Kew ue -- Rachel Khoo

is taking a break from her Little Paris Kitchen and heading to the

coast. He is -- she is cooking mussels in cider for all of the

fishmongers. With fireworks in the air, I'm sure we are in for an

explosive battle today! Well the men be shell-shocked as they

perform to the best of their abilities in the Omelette Challenge.

Sorry about that. Will Jane be facing food heaven, that is lobster

and sea bass with carrot julienne or food hell, that classic school

pudding with steamed treacle sponge pudding and custard.

We find out later at the end of the show. Cooking next, it is a man

with an award-winning restaurant, his restaurant celebrating top

ingredients. Welcome back. Mark, it has been too long since you've been

last on. What is on the menu today? Something traditional? Well, this

is straight from the book, but it is with baking, but not the obvious

baking. It is slow cooking? It is. This is

about the good use of an oven. It is not just about sweet things.

So what is it, then? It tamarind- baked ribs with stuffed baked

onions. Tamarind is something that you find in Turkish supermarkets,

good whole food shops. It give as barbecue dish a lovely sweet and

savoury flavour. You want to do these with roasted

onions. I am a big fan as serving onions as a vegetable course.

makes good use of an ordinary ingredient that most people have in

their larders or fridges. their larders or fridges.

How are these cooked? They are biked in foil. You scoop out the

middle. You cook down parsley, cumin. Both dishs have cumin in.

It is a great flavour to go with pork? It is. It is one of my

favourite spices. It is addictive. It is use theed -- it is used in

currys. It is addictive. Now, Jason has all of styles of restaurants

that he has got, but you have a similar thing with classic British

cooking, sticking to great ingredients? Yes. It all came about

because of the writing, really. I think when you are write being food

all the time you really want to give people something to think

about. As well as being a prolific chef,

the writing is important for you? You took over from who I think is

one of the great food writers, Simon Hopkins? It was a great

opportunity. I was looking for a bit of a food-writing job in my

spare time. Hopy decided to leave the Independent. I got a phone call,

the next day I was in there writing. It was great food writing then?

was a heart act to follow, but with writing you develop a style and

fall into it. That is how I fell into the British thing then, the

British food movement was on its way up.

And doing it in newspapers, it is slightly easier than doing it for

the cook books? If you are writing every week a couple of thousand and

words, when it comes to doing a cook book you have a good database

of stuff. I have done a few books now. The latest one is Baking.

There is everything from, there are obviously deserts in there as well.

People think it is only cakes, but the idea of slow cooking really

works. So, what is in here, then? OK. So

we have tamarind, some pomegranate, molasses, cumin, ginger and garlic

that is the base. As you know, barbequed stuff you can really

clear out your larder. You can use more or less anything

from ketchup to HP Sauce. Of course, pork, as well it is

inexpensive still. It is a really cheap cut. This is a by-product,

almost. And the ribs, often when you are

doing this style of cooking you cook them in a pan with water?

can do that to give them a head- start, but if you have time on your

hands, put them in a low oven. We are putting these in the oven now

for half an hour at 190. It is good to put in water halfway through the

cooking. All of that starts to caramelise and it could burn on the

bottom. Your new venture, you have

simplyified things? We have gone really simple.

It is a massive restaurant? It is a big old place, 150 seats. When we

got the building I wanted to do something simple otherwise it is

just another restaurant. I thought, no-one has done a chicken

restaurant, apart from Nando's! They have done well out of it as

well! I was surprised that no-one has done it.

Nick James has done one, we opened one at the same time. So, chicken

and steak. So, what happens with these? These

go in the oven at 190. You have some in the fridge?

Fridge? Fridge, first, then in the oven.

That's it. I have read the recipes! It is

because your fridge looked like an oven.

According to the recipe they go in the fridge first!

Then wow want water in it, according to the recipe! Put that

in to stop it from burning. Now, you put them in the oven!

now we put them in the oven. I have the onions here. These are

filled with the inside. The little bit here also with

minced pork. There are tops on them. I have put them in oven now for 20

minutes. Yes, not the fridge! There is a

sink there to wash your hands. That is what it also says in the recipe!

All of the recipes are on the you in another Best Bites programme

tomorrow morning on BBC Two at 10.00am.

Right. Take this board.

So you can serve this as a slab, which is nice. You can keep it hot

and cut it off. Or chop a few bits off.

Would you like it as a slab! Eating it as a slab?! The secret of slow-

cooking these is because they keep nice and tender. Set the oven too

high and they go tough. Absolutely.

So these are like the ultimate Bonfire Night food? They are. You

can take them out, finish them off on the barbeque.

You can have that followed by Parkin! We have the little stuffed

onions to sit on the top. These are slowly cooked as well. So, what is

next for you after the restaurant? Not only are you in London, do you

want to venture outside? There is one in Dorset? Yes, one in Dorset

and one further down from your part of the world, but I will probably

stay with the chicken and steaks. All of these years you do ten

starters, ten main courses, then you think you have no choice.

Well, I would be happy with that. Remind us of that again? It is

tamarind-baked ribs with stuffed baked onions.

baked onions. It is in a book near you! Right,

let's have a try of these. So, over here. This is where you get to dive

in. I don't know where you are going to start with this, Jane.

The challenge is to do it elegantly. Well, they've been baked in the

fridge! The greatest acting challenge you have ever done!

looks really good. I think I will use a fork and night

-- knife. At home I would just pick them up and gnaw! I love them.

what wine has Susie Barrie chosen to go with Mark's ribs? We need a

bit of acting with Guy Fawkes' Night coming up. Henry they eighth!

-- This is the best outdoor wint comfort food. What Mark's dish

needs is a bold, heart-warming wine. One of my favourite red wines is a

Hermitage. It works well with winter kas roles and slow-cooked

meats, but Mark's dish needs a wine with a little more sweetness to

balance with a tamarind. I will push out the boat today. I think I

have found the perfect wine it is the Yalumba Bush Vine Grenache,

2011. If you like your red wines to have

lots of power, but still with a soft tannin, then this is a good

grape variety to go for, green ash. It is easy to like green ash. The

best bottles have a subtle perfume and hint of spice that is appealing.

It is so inviting. Like a warm compote made from blackberries and

plums. So, what do you taste? It is generous and fruity. We need it to

balance the tamarind and the moll as yes, sir there. Are lots of

spietss and crushed black pepper. It works with the cumin, the ginger

and the savoury pork stuffed onions there. Is a texture in the wine

from the oak ageing. That helps to balance with the slow cooked ribs.

Mark, it is a winning combination, I mean, who needs fireworks with a

food and wine match like this? That is fantastic.

It goes really well with the ribs. The tamarind flavour works. It is

like a pallet cleanser as you taste it? It is a natural, sweet and sour

flavour, really. The sourness from the tamarind

works well. Happy with that? Very happy. I love the onion dish that

is brilliant. Onions, garlic, anything like that as a vegetable.

It is great. And a great wine to go with it.

Right it is time for more The Great British Menu. This time it is Simon

Apology for the loss of subtitles for 67 seconds

That is not ease yir to get out? It is not as good as I remember?

think he has added more cheese this time.

Yes? It is very healthy! Yeah! like it.

Do you love it, though? No. I had a grilled piece of lettuce it was hot,

delicious, raw. That was gorgeous, but little of it.

Exactly, there were the last time more charred leaves.

It had a dancing quality before. If this resembles a dance it is more

of a clog dance than a ballet. It does not feel as though the love

has gone into the dish. The first time he fulfil the brief

beyond expectation, but the disappointment is crushing. We

wanted something that was beautiful. This is still a crackingly good

dish. It is absolutely delicious. It is just not as good as it was

the last time that is all. A good score for Simon. Will

today's last chef, Nathan Outlaw from the south-west, top it? Nathan

is looking to sprint to the finish with a modern take on hogs pudding,

it scored eight in the heats. Nathan is serving his hogs pudding

with a slice of terrine and deep- fried quails eggs under the

If you go from the right, that is I think it looks like boring hotel

food. That is my opinion. When it goes down it has no visual impact.

It is a very uninspired looking dish.

It is his style. A beautifully layered potato trim. The hogs

pudding is slightly disappointing. You don't like eating much after.

That is what happens when you put a potato on to a starter.

I think that is a fair comment it is too much in the size of it.

love the way that the seaweed seasons it, but it is not that sort

of thing that says roll on the next course. It is, can I get down, now,

please? I don't think this will go through.

Nathan is a fabulous chef. There is no question about it. I don't know

how the dish originated from, but it seems slightly misconceived.

I think the idea of having breakfast for a first course of a

banquet of this nature, would be seen as an invasion, but not one

that is welcomed by everybody there. I think irrespective of what we

think about the cooking, this dish is not appropriate for the

competition as a first course it is just not.

It is a tasty plate of food that. Very good.

Interesting to see what the judges all the chefs can do now is

The winning menu will be decided on Thursday,

once they've tasted all four courses.

Time to find out which three starters are front-runners

for the Olympic feast.

In

In sixthth

..Nathan Outlaw.

In sixthth place

In sixthth place it

In sixthth place it is

In sixthth place it is Chris Fearon. So, that means that

In fifth place it is Nathan Outlaw. Which means that,

Really good to get the week off Colin, you did some tweaking

I just wanted to pack a bit more flavour into it.

I really wanted to give the quail justice, really. And Alan?

Practise, that's all I did. Practise, practise, practise.

I was happy with it in the regionals, and I've just tried

to practise it, and get all the flavour combinations just right.

Yeah, it's been a tough day. I think we are all quite happy with that.

And in your case, Daniel,

I think there were technical difficulties

with some of the sweetbreads,

which possibly came about as aresult of you having to be first up.

To be honest, my head wasn't really in the right place

when we first started cooking so, it was...

Anyway, I can't make excuses. I'm happy with fourth.

Well, I was very happy to eat fourth, the fourth dish!

Anyway, congratulations to the three of you,

but remember only one of you will be cooking

your course at the final dinner.

So, there's still all to cook for tomorrow. I know it's tough.

I wish you the best, there's some great food there today. Well done.

Right,

Right, it

Right, it is

Right, it is time to answer some of your foodie questions. Each caller

helps to decide what Jane is eating at the end of the show. Are you

full yet? I am beyond. The whole thing is dlirb. I wanted to eat

every plate. Now it is time to answer some of

your questions. First on the line is Sandra from Coventry. What is

your question? I would like to ask if you could give a quick dressing

for fresh tuna. I like coriander and chilli. I wondered if they

could come up with a good dressing. That sounds like you have the right

idea. Equal quantities of soya sauce, sesame oil and olive oil and

chilli, garlic, coriander, lime juice and that it is.

-- is it. What dish would you like to see,

food heaven or food hell? I would like food heaven, please.

Debbie, what is your question for us? Can you please tell me the best

way to cook rabbit. We are run over with them all.

Not literally, I hope! Mark, rabbit? Well, The Great British

Menu has just been on, so it is quite apt.

You did a rabbit dish then? I did a rabbit pie. Both rabbit and

crayfish are vermin. The rivers are running wild with crayfish. I did a

pie using the back and front legs of the rabbit and the crayfish meat.

The crayfish heads were sticking out of the pie.

It looked fantastic. It tasted fantastic! There you go,

the rabbit pie from the internet. What dish would you like to see at

the end of the show? Food heaven, please.

Henry, are you there? How do you make meat go tender.

Henry, how old are you? Six. Henry is six, he is from Essex! How

do you make meat tender. I won't ask what your mother's cooking is

like? First of all, Henry, do you want a job? Well, the general vuel

to cook it slow. Even a fillet, don't cook it too quick.

Press... This is a good trick for you.

Practise on the meat. When it gives way like the bottom of your thumb,

that is when you know it is tender. Get father Christmas to send you a

slow cooker. That is really nice. When you are 18, give me a ring.

You have a job offer as well. What dish would you like to see at the

end of the show? Food heaven. Tony, what would you like to ask

us? I have a lovely piece of pork fillet. I would love to know how to

cook it and what I should have with it, please.

Pork fillets are the most tender cut on the pig. Little cooking is

required. Cook it as a whole fillet in a pan. Roll it around in the pan.

Or cut it into mini steaks. Cook them quickly, but keep it slightly

pink. Everyone thinks you have to cook pork until it is medium and

above, but cook it slightly pink as you do with veal.

What would you serve with it? me, the pork and apples are the

best. Cider brandy, maybe. And wild mushrooms are coming into

season. What dish would you like to see at the end of the show, food

heaven or food hell? Sorry, Jane. I have a sweet tooth it is food hell.

Tanya, from London, what is your question? I have two whole mallards,

what can I do with them. Roast it nice and slowly. Serve it

with apples, roast brambls. Have a good mashed potato. They are also

great for making duck ham. Sow cook it in duck fat with the legs, break

them up with some duck fat. With the breast you can cure it.

You can have that later with a salad.

And you can eat blackberries there with mallard, they are really good

with it. And what would you like to see for

Jane at the end of the show? Definitely food heaven! Now, the

Omelette Challenge. It is up to the chefs to get close to the leader.

The usual rules apply, an omelette cooked as quick as you can. Have

you seen this before? No, I haven't. You are about to see carnage sham

You are making sure you get an omelette because you were

disqualified the last three times! I know! No butter in there? Just a

tad. That is pretty good, that one. It

looks like an omelette! It does. Pretty good. Definitely the best

omelette on this series. This one... What happened? Scrambled omelette!

It is Asian style. I disqualified you the last three

goes, -- gos, didn't I? You did. Mark, do you think you beat

Gennaro? No chance. Well, you are not nearly the bottom,

that is down here. This is Madhur, she took two hours

and 56 minutes. Jason? It doesn't matter, I am

disqualified! You did it in... You got on the leaderboard.

Oh! You did it in 22.96 seconds. That puts you in third place.

But look at his omelette, though! will let him on with that one.

Yeah! Right, will Jane get her idea of food heaven? That is lobster and

sea bass with carrot julienne. Or food hell? That is steamed treacle

sponge pudding and custard. Well you can now warm yourself up in

Rachel Khoo's Little Paris Kitchen, but she is by the seaside tied,

Experimenting with contrasting and a major part of the recipes

I love surprising my guests with these culinary contradictions.

Dessert.

Creme brulee with raspberries and Indonesian long pepper.

Even cutting edge Parisian chefs like Benjamin Darnaud

would come to sample my simple but sumptuous home cooking.

I'm just like, I'm crazy with creme brulee.

My next recipe might seem unconventional to us Brits

but it was always a popular starter amongst my diners.

It's a savoury cake.

In the UK, when you say cake, people think delicious sponge cakes,

chocolate cakes, but in France, when you mention cake,

the French think savoury, which might sound a bit bizarre

but actually it's super tasty.

I need 250 grams of plain flour.

To my flour, I'm going to add 15 grams of baking powder.

I'm just going to put this on the side, I don't need this for the moment.

I'm going to use goat's cheese. This is Sainte-Maure.

I'm going to chop it up.

I love the acidic tang of Sainte-Maure,

but if you can't find it, any soft goat's cheese will work well.

I'm going to chop up my prunes.

If you don't want to go down the sweet side, you can do olives.

That's really nice. Done my prunes.

I'm going to roughly chop pistachios.

Pistachios add that beautiful colour

and it's got a bit of a crunch

and the nutty flavour. OK, that looks like it's done.

Just give the flour with the baking powder a mix.

Now add your cheese, nuts and prunes

and then you can get on with your batter.

Four eggs.

Now they need whipping.

Luckily, I have something hiding in- my cupboard which will do it for me.

That looks like it's done.

Pale and fluffy.

Look at that. It's lovely and fluffy, pale in colour.

That's how you want it.

I'm going to add 150 ml of olive oil, 100 ml of milk.

50 grams of yoghurt.

Keeps the cake nice and moist.

Now I'm going to add some salt, a teaspoon. Pepper.

I'm going to add my dry ingredients- and fold that in.

OK, that is your cake batter. That's all. Really easy.

Grab your baking tin. Pour it in.

If you don't have any baking paper to line your tin,

just butter and flour it thoroughly.

Now I'm going to put it in the oven.

Cook the cake at 180 degrees for about 30 to 40 minutes.

Yum, yum, yum.

You should just be able to pull it out like this

but it's not happening.

Et voila.

Look at that.

Mmm.

You can smell the cheese.

Grab a bread knife.

Let's have a look and see how it's turned out.

Oh, wow. Isn't that beautiful? I'm going to cut a little piece off.

You're getting the saltiness from the cheese,

getting the lovely pistachio taste

and a little bit of sweetness from the prunes.

Just all that together in a cake form works really well.

Honestly, I'm not just saying it.

It's the perfect picnic food and a great alternative to a sandwich.

To cook my next recipe, I'm doing what many Parisians do on weekends,

head to Trouville in Normandy.

There I'm going to make a dish where a sweet ingredient

I'm visiting one of the best fishmongers in town.

The Pillet-Saiter family have been fishing these waters for almost 150 years.

They've got eight different types of oysters, live whelks,

You want to try it? Really? Live grey shrimp.

Oh, oh. Oh, God! It just jumped!

They were hauled out of the water only an hour ago. OK.

It's still moving.

Mmm. It's crunchy, it's sweet and a little bit salty.

To get the best out of seafood this fresh,

you need a very simple approach, so Dominique is showing me a favourite family recipe.

Now, I'm going to try and impress one of the oldest fishing families

in Trouville with my take on a classic.

Before you begin, make sure the mussels have been rinsed and de-bearded.

All right, to start off...

you need your pan and some butter.

Then add a bay leaf, a sprig of thyme and one thinly sliced onion.

I'm going to add cider to my onions.

It's going to add a lovely apple taste.

The cider's from this region in Normandy.

This is my Normandy twist on a seafood classic.

Traditionally, you would use white wine.

And the mussels go in straightaway.

Put the lid on. And give to three to four minutes.

I have so much space in this kitchen. I can have a little dance.

Sebastian, one of the family, comes to have a nosey.

Careful, it's hot.

Smell good? La pomme. You can smell- the apple, yeah. I can try?

Yes, of course. I'll bring some over in a minute. OK.

All right. A toute suite.

I might have a new admirer. Maybe.

I think he just flirts with all the ladies around here.

Let's have a look.

Wow! So they've opened up nicely.

And you can smell that lovely apple taste.

Finish it off with a dollop of creme fraiche.

So give it a good stir.

OK, that is ready. Sprinkle of parsley on top. C'est tout.

All right. My mussels are done. Let's serve them up.

All right, try some. Vous voulez gouter aussi? Merci.

Very nice. Very nice? Tasty.

Cider gives you more of a fruity taste. The little bit of apple?

C'est extraordinaire. You stay here and cook with us. OK.

Right,

Right, it

Right, it is

Right, it is that time of the show to find out if Jane is facing food

heaven or food hell. Food heaven is lobster, sea bass. Everybody's food

heaven, really. We have line-caught bass and a wonderful cooked lobster.

The dreaded food hell is a pile of ingredients, that certainly my

grandmother would love. It is a steamed treacle sponge pudding and

custard. What do you think that these have

decided? I am praying for the lobster, but I think we have done

that? It did not make any difference, but they have chosen

the lobster as well. Thank goodness.

If I can get you to prepare the lobster, that would be great.

Look, it matches your shirt! If you can do me the julienne of leeks and

carrots. That is also great. First carrots. That is also great. First

off, we have ginger. I know you like Asian flavours. We

are keeping the skin on this one. There is a bit of heat in the skins

from the ginger. We take the onions sand slice that

up. This is qiek and simple. Throw that in -- this is quick and simp.

Then we have fresh thyme. Then this is where we start to get this stuff.

The lobster. Youl you do is chop this up.

-- all you do is chop this up. There is so much flavour in here. A

little white wine, tomato puree, chicken stock and then all we do is

add double cream? Double cream? We cook that out for about three or

four minutes while I pan-fry the fish. We have lovely line-caught

sea bass with sea bass you want to score the top of the skin or it

will curl up. So we score that nicely like that. Season it with a

little bit of salt. Over there. Pepper in at the last minute. A

little bit of oil. What kind of oil? A normal bit of

vegetable oil. Then all we do is take our fish and pop it in the pan,

but hold it. It has a habit of curling up. If you put the fish in

the pan like that, hold it to stop the skin from curling up.

Hold it down for a second or two. It keeps the skin nice and flat. It

is the skin that you want to get lovely and crisp... So we put that

on a low heat. It is simmering away. Meanwhile,

the guys are busy doing the rest of the stuff. How are you doing?

You have lobster claws, lobster meat. This is where you utilise the

shells and the claws and throw it all in. Don't waste this. If you

are doing stuff you can freeze the shells until you have enough to

have a sauce to go with it. Delicious. Is that the same thing

with prawn shells? You can do prawn shells. You can roast them off.

That gives a nice colour. That is really good.

How are we doing? Getting there? That will blend that as it is. Then

we need a strong blender. That is the key to this.

Get you a strong blender. Then take the whole lot... Shells and

everything. Everything? Everything. This is not

a buel base. It is not made with lobster. That is traditionally made

with conger eel and a whole manner of different fish. About five fish

in a classic buel base. This is a traditional sauce.

You need a metal base. A plastic one, with plastic will get ruined.

It is munching the shells. I have never seen that before.

You use the shells as they have so much flavour.

Then we have the ginger and everything else in there. Mark has

my ginger and carrots. Also the leeks. We are going to

saute these off in a pan quickly. Cook them quickly and warm up the

lobster meat in here as well. Traditional you do this by hand.

Really? They would use a mouli. You would mash it by hand. It would

take forever. Season that with black pepper. Add a bit of butter.

Can you finish off the fish, please? And in here, look... Oh, my

gosh. That is your sauce.

That is unbelievable. There is nothing other than the

shells in there. You would throw these away, normally.

It is incredible. .You Can have this as a soup.

It is delicious. And the fish, the last minute you

turn it over? Yes with a little bit of butter.

The veg comes out of the pan. You can warm up the lobster for me.

I have to thank all of those people that voted! How can you compare

this to a treacle sponge? Now if you can fishish off the sauce,

please, Jason. See how the skin is nice and

crisp.on top of there? Yes and straight and flat.

And when in doubt add more butter?! I know that James loves his butter.

You have a book in America? I have a book in America it is called Open

Hearts. I am an artist. My mother had a philosophy, that in life,

when thing as tough that people close off their hearts, but if you

accept what is happening, you can reach out and help other people and

allow love back in your life. The book is about that, about family

and connections. You talk about the artists, but you

do all of the artwork in the book? I do.

I do a show in California. The worry is that you will come

over here and take over! I love cooking, but I am really an amateur

cook. I any that I could just drink that

sauce. That looks delicious. That is the key to this. Not to

make it too thin. Then we have the lobster chunks that we place all

the way around. Very '80s, this dish, isn't it?

it? It looks great to me! Says the guy in the 19'70s shirt! -- 1970's

shirt! Well, I think it is perfectly brilliant. I think that

everyone out there will want it to do this.

You this so? Yes. Hopefully they will do this and

Parkin! Grab the knives and forks.

The whole thing, it has taken us six minutes.

Do I get to dive in right now? go with this Suzie has chosen

Laurent Miquel Vendanges Nocturnes Viognier, 2011.

It is from Waitrose. Priced at �8.49. Dive in and tell us what you

think. Hmm! Does it taste '80s? I am

speechless. It is so good. The ginger works well with the

lobster. I know you like Asian flavours, but the ginger works so

well. That sea bass is unbelievable.

And the sauce again great. A perfect match. That is all from us

on Saturday Kitchen Live. Thanks to Mark Hix, Jason Atherton and Jane