04/02/2012 Saturday Kitchen

Good morning. We're going to beat this cold weather with some

sizzling hot food from some of the world's best chefs. This is

Saturday Kitchen Live. Welcome to the show. Cooking with me in the

studio are two great chefs. First, the man behind the award-winning

Italian food at the top London restaurant, L'Anima. It's Francesco

Mazzei. Next to him a chef whose modern and hearty British cooking

has also won both himself and his restaurant, Trinity, a hatful of

awards. It's Adam Byatt. Good morning to you both. Francesco what

are you cooking today? I am cooking a very interesting dish, seafood

fregola. It is soupy, hot, spicy with a touch of lemon.

Sounds good, finished off with fresh herbs? Yes, of course.

Well, we have very Italian guests over there, Adam, what about you?

The old British classic, pheasant kiev it is great with smoky bacon

and braised cabbage. A real winter warmer.

The pheasant season is finished, so this is a great way to use it up.

So two top dishes to look forward to and we've got our line up of

classic foodie films from the BBC archive for you to enjoy too. Today

there's selections from Rick Stein, Celebrity Masterchef and the great

man, Mr Keith Floyd. Now, our special guest has been patrolling

the wards of the BBC drama series Holby City for over five years but

she's swapping the nurse's outfit for a teacher's gown and heading to

another big BBC show, Waterloo Road. Welcome to Saturday Kitchen, Jaye

Jacobs. Hello. Great to have you you on the show.

Welcome to the show. You are a foodie yourself? I am. I love my

food. Is that because you have been given

more time. Holby City must have taken a lot out of your life?

did. Seven years is a long time. But nice to have the job? Yes, to

pay the mortgage! It was my hobby, cooking, I really enjoyed it,

getting home to cook up something big.

Well, baking is not on the menu, but you have to decide on food

heaven and food hell. It is up to the studio guests to decide what

you are eating, so, food heaven, any idea? Chicken.

What is it about the chicken? love dark meat chicken, on the bone.

I get involved. Crispy skin, I love it, but I am not keen on the breast.

And fell, what is that? Lamb! Lamb!? It is coming into season!. I

late lamb. It tastes like it smells, an ac id, burnt, nastiness.

Well, it is either chicken or lamb. For Jaye's food heaven I'm going to

use chicken thighs to make an Asian inspired pad Thai. The chicken is

cooked skin side down until its nice and crispy then added to

sauteed shallots, chilli, ginger and prawns. I'll toss through some

rice noodles and it's finished with a handful of coriander and a few

peanuts. Or Jaye could be having her food hell, lamb in another

classic dish but this time one from closer to home, a Lancashire Hotpot.

The lamb is seared in a hot pan along with a few kidneys then added

to onions, beef stock and Worcestershire sauce. It's topped

with potato and baked. It's served with a few peas on the side.

knew I heated peas. You will have to wait until the end

of the show to see which one Jaye gets.

So, let's meet our other chef's table guests. As usual they're two

Saturday Kitchen viewers. Carla, you wrote in. Who have you brought

in with you today? I have brought in Paul.

You both work in the industry? we do.

And you get to help to decide what Jaye is eating at the end of this

show. If you would like to call in, call this number:

If you get on the show we are asking you if Jaye should be

getting food heaven or food hell. It's a tough one today. So start

thinking. Peas, there is nothing wrong with that! Cooking first, it

is a master of rustic, regional Italian food it is the brilliant,

Francesco Mazzei he has an award- winning restaurant, L'Anima.

Welcome to the show. So, this is traditional food?

is from South Italy. This is seafood fregola. It is like

semolina. We use it in this lovely soup.

We have this with some great seafood. I have squid, clams,

mussels, red mutt el-- mullet, scallops and shrimps, so beautiful

scallops and shrimps, so beautiful stuff.

This has a little bit of history. We had influence from the Spanish

and the Moors, so this is where we have almost the couscous, but this

is different like a semolina. This is toasted in the oven.

It is made with semolina flour? is the same stuff, but finer. So

you can use it for gnocchi and stuff like that

It is great for soup and stuff it absorbs the flavour.

It takes longer to cook than couscous? Yes, this takes about

eight minute, couscous is about two minutes.

OK, so I have the olive oil in here and now we add the squid.

So, as I said, a fantastic dish this of Sardinia. This is the only

place where they serve this kind of dish. There is a kind of couscous

also in Sicily, in the deep south. It is an interesting thing, but

they do serve it with the fish soup and the couscous is served next to

As well as the region, they have their own dishes and their own

pasta dishes too? Yes. There is a pasta that is between a

semolina and pasta. It is finer. And what about spaghetti hoops?

What? Yes, where do they come from?! Lancashire! So, this is like

a risotto in style. I will add some thyme in.

Francesco, do you cook this to order in the restaurant? We do cook

to order. It takes about 20 minutes. Of course, we ask our talented

waiter to not to suggest it as a starter. People don't want to wait

20 minutes for a starter. It was not very beautiful when I

went there. Now, we add the fregola, the

mussels, the prawns, the clams. Can you do some herbs, some chopped

chilli and garlic and herbs. Then I add the tomato piece here.

And now the clams will open up. The juice will be absorbed into the

fregola. This is the idea for your new

restaurant? Yes, but to be honest, this is a dish that we already have,

but it is a little finer. I want my new venture that is like

a classic trattoria style of food. The dishes to be easy, quick on the

table in five, six minute, and not so expensive. So we try to use as

much stuff as we can from the beautiful country of the UK. You

guys have lovely stuff here. When you walk around the markets in

Italy, Spain and see the langoustine, it is all from

Scotland, most of it. Saying that, we talk about the

clams, and we think they are French, but they are basically English.

When I was in Sardinia, a lot of the fish came from England it was

amazing. In Milan you can pay �80 a kilo

from langoustine. They are all from here. You cook that down like a

risotto? Yes, slowly add the stock. When I made it before, I did it

years ago, boiled it first and then added it like a minestronni.

It is like pasta. It is going to absorb.

There is a sink in the back to wash your hands.

When with do spaghetti, we cook the spaghetti halfway in the water and

halfway in the sauce. So while it is cooking it absorbs the flavours.

Nobody ever listens to me. Just in case your mother is watching. If

you would like to ask a question on the show, call this number:

You can put your questions to us live later on. His recipe along

with all of the other recipes are at bbc.co.uk/saturdaykitchen.

So, herbs, we have dill, tarragon, and lemon zest? There is some

chives in there. Now a bit of lemon zest.

It is nearly there. We have to taste it. We don't add any more

salt because of the flavours from the seafood. Wow! That is good. It

has the flavour from the clams, the mussels as they open up, they

release the juice and it is basically pretty good. That is like

a gremolata? Yes. We have a little bite here from the

chilli and the herbs. Do you want lemon and tomato?

Just to add to it in the end. Now, we have the beautiful red

mullet. The scallop.

I missed the stock, what was that? That was fish stock.

Thank you very much. We use lobster or shrimps, they

have a lovely colour. Alright. So this is there. Now we

add the beautiful herbs. That is just at the end.

So that is the lemon and the olive oil? Yes.

Mix it together. Stir it around. OK? Wow! Lovely,

simple seafood. It does look delicious.

That is it, one-pot cooking? That's right.

This is the great thing about Italian cuisine.

It is simp ingredients. You ain't seen the Lancashire

hotpot yet! It is a lot cheaper than this, as well! It is not

expensive, this is all local seafood.

Look at the colours here. Fantastic.

That is a healthy portion. There are four of you over there.

So, olive oil and we have a easy, rustic fregola.

The man is pretty good. I didn't do The man is pretty good. I didn't do

anything. I just chopped things up. You get to dive into this. Tell us

what you think of that one. This is my type of cooking.

You can mix and match with the seafood, the mussels and the clams.

Yes. The seafood is great in this

country. It is really, really good. What about that? Hmm! Should the

pasta have a bite? Yes, and then it will later absorb the sauce.

There is a lovely texture. It sounds good to me. While this

lot dive in, we sent Peter Richards to West Sussex. What did he cheese

to go with Francesco's fantastic fregola? To find great wines to go

with today's gorgeous dishes, I have come to Chichester. I'm going

to leave the cathedral behind me Francesco's Sardinian fregola is

beautiful, salt of the earth cooking. You can almost feel the

Southern Italian sea breeze on your face as you devour it. Because of

the tomato you could go for a light red, but I think that we need a

white here for all of the shellfish. There are lots of southern Italian

whites, like this beautiful Grecco, but I found this, it is the quite

brilliant, Les Pierblancs Sauvignon Blanc 2010. This is not the cheap

wine, but then neither is Sancerre, it is made from the same great

variety as that big name like Sauvignon Blanc and this is an

amazing quality for the price tag. When you smell it, there are great

smells of pressed herbs, it works well with the tomato, the dill and

the thyme. It is tangy and crunchy to work well with the shellfish,

the squid and the lemon. It is lovely and concentrated and complex

to stand up to the vibrant flavours in the dish and the little bit of

heat from the chilli. Francesco, this may not be what yoump

expecting, but it is a princely wine and a bargain price to go with

your delicious dish. It is going down well over there.

It has not gotten past Paul, but you will get some. What do you

think of the wine? I prefer wine from Sardinia, but it goes well. It

goes well with the lemon and the hint of herbs.

It is what I class as a drinkable white wine. You don't have to eat

with it. It is maybe just me being the alcoholic on the show, what do

you reckon? I like it. It is a drinkable wine.

And what about the food? Beautiful! It is great.

Later on, Adam is doing a modern take on a dinner party classic,

what is it again? It is a pheasant kiev. With a bit of smoked bacon,

Swede and braised cabbage. Back to the '70s, chick no-one a

basket. Now, let's have a look at the incredible world of Mr Rick

Stein. He is starting his journey with a man passionate about pigeons.

and that's why I have come here a man who loves this countryside

When you're pigeon-shooting in ahide like this, it's nice and quiet.

Nothing but the distant sound of a combine cutting the fields.That's why I love it. It's brilliant.

Where is he?

Fetch him off. Good boy!

So how would you like to cook pigeons, then? Well, we have got so many different recipes.

This time of year, harvest time,you can't go any better than getting- yourself half a dozen pigeons,

breasting them just like you would a chicken, straight on a barbecuewith a little bit of garlic and...

a bit of redcurrent sauce perhaps. There's nothing like fresh food!

Pigeon and peas. I first had this bourgeois French dish in a bistro called L'Ami Louis,

a famous bistro in Paris. But there it was slow-cooked.

You can get breasts of pigeons quite easily now, and I thought,

why not make it into a quick dish but keep the principles - pigeons, red wine, a good stock and peas?

First, you just take a good shallow dish and get some butter really hot in the pan.

Then add some shallots or small onions and turn them over with some- good dry-cure, smoked streaky bacon.

You want to cook the onions fairly well through, because the breasts are not going to take that long.

Now add some finely chopped garlic,- about three cloves.

It won't burn too much, because you- have all that other stuff in there.

Push everything to the side and add- the pigeon breasts, skin-side first. Brown them all overt

You can... We have to look after our game dealers, you know. I mean, it's a bit like fishmongers.

A good game dealer is worth his salt.

Next, season with salt and lots of pepper. You can put quite a lot of salt in because of the peas.

And now brandy. I should use a good quality cognac. The better the quality, the better the flavour.

It gives it a lovely, lingering, rich aftertaste.

Can you smell singe? It's my hair.

Next, some fresh thyme and bay leaves - a couple of sprigs- of thyme, a couple of bay leaves.

Then some red wine, five or six fluid ounces of a good, strong red wine, like an Australian Shiraz.

That's really best for robust red wine sauces. An equivalent amount of chicken stock.

But if you use the whole pigeon, make a nice game stock with it.

Now I am adding butter and flour, or as the French call it, "beurre manie", to thicken the sauce.

I know some people would add gravy browning here.

But I think that is awful. It overpowers everything and makes it a funny colour.

And then the peas, about a pound of peas. I have used frozen peas,

but it's terribly nice, too, and almost nicer, if you can use those tinned French petits pois.

It normally says, "a l'etuvee", on the tin.

They really, really taste so, sort of, evocative of Parisian bistros.

Now, you just leave that to simmer,

not very long, because you don't want to cook the pigeon breasts right through.

Probably about four or five minutes- just to cook the peas, a bit less if you are using the tinned peas.

And spoon it out into a nice deep bowl. It's the perfect dish for a deep bowl.

Just sprinkle with a bit of parsley.

And there's a perfect symmetry about this dish -

imagine pigeons swooping down and eating all the peas! But we eat the pigeons and the peas.

As a kid, whenever I was leaving Cornwall, crossing the Tamar bridge, that was it, the holiday was over.

Sullen silence along the A38 on the- way back towards Oxford and home.

For any Cornishman crossing the Tamar, it's like entering alien territory.

But for the rest of us, it's like re-entering the real world,

from what Betjeman described as the nostalgic land with the sand in- the sandwiches and wasps in the tea.

I come here to the clean waters Start Bay in the South Hams. Why?

There's a pub here that serves locally caught fresh fish.

Paul Stubbs's hobby is diving for fish and shellfish in the bay

and bringing it time for it to be cooked and served for lunch.

A lot of publicans when they are not in a pub are off playing golf,

but he prefers to go out into the bay

and catch plaice like this. I mean, straight out of the sea, it smells so brilliant!

I would just like to cook it with some chips!

This is just a small crab... And do you use everything? Oh, yes, we sell a lot of crab.

It must be so satisfying to be selling fish straight out...

Oh, yes, it gives me great satisfaction. I love it.

It gave ME a lot of satisfaction, too - freshly caught skate, fried in a batter and eaten outdoors.

And to eat it outside in the sunshine with a distinctly cool- sea breeze is a definite plus.

A very English thing to do.

Well, I have got some very nice, rosy-pink skate wings here or more correctly actually, ray wings.

But we always say skate. And I am going to make a warm salad of skate- with Moroccan flavours. It's nice.

First of all, just cut the wing into two, which makes some nice portions.

I am going to poach them off in this courtbouillon,

which has some onion, bay leaf, peppercorns and a bit of vinegar in it.

I will leave that poaching away very gently for about 12 minutes, while I make the sauce vierge.

As I said, this is Moroccan flavours. I really like the flavours of Morocco.

By that, I mean things like cumin, coriander, saffron, chilli, all mixed together with olive oil.

But I have roasted some red peppers- here and I am just going to cut them into very thin slices.

So just slicing that pepper... Into my pan.

And then some other flavours. I've got some mild-ish chillies which I have cut into a neat little dice.

Next, some saffron which I have steeped in a bit of warm water- just to bring the flavour out.

And now some chopped tomato.

And some garlic, quite a lot...

into my sauce vierge.

And now particularly Moroccan flavours - first of all, some coriander and then mint.

Those two herbs work together very well.

Juice of half a lemon...

Now some coriander seed...

like that.

And a nice pinch of cumin.

And some extra virgin olive oil.

Tip that out. And finally some salt. A good pinch of salt...

And some pepper. And that's it.

Nothing to it. I am just going to put that on the cooker and just bring it very gently up to a heat.

And the fish should be very lightly- poached, in no way overcooked.

And the sauce vierge just brings it up to blood heat, then all the flavours come through.

I must tell you that it is smelling- absolutely lovely at the moment.

And you can't go wrong with all that colour from the peppers and tomatoes and chilli.

It just looks so appetising. I am very pleased with it.

Two

Two great

Two great dishs

Two great dishs from Rick there. Right, I have another kitchen

skills masterclass for you now. I will show you how to fillet and

look for the best mackerel. The idea to fit et is -- fillet this is

to eat the best of it. Now, smell it first of all. You can

smell the freshness. This is a UK- caught mackerel, this is a Spanish-

caught mackerel. Look at the difference. They have to be firm

like that. Also looking at the eyes, the eyes on the fresh one are

really nice and bright. The older it gets, they will sink and cloud

over. Also check the gills, you want very red.

Why is the Spanish one bendy? older, it has taken longer to get

here. So, firmer is fresher.

So, now, we are going to make a So, now, we are going to make a

little 45-degree cut here. Turn the knife the other way. The

knife to use is important. This is a fillet knife it bends.

The filleting knife bends, to enable you to turn the knife when

you are filleting it. You turn the knife the other way and carefully,

in one movement, don't do a jagged cut, you go in one movement, all

the way down and the fillet comes off like that. The same on the

other side, a 45-degree angle in, turn the knife the other way and

again cut through. Holding the knife perfectly flat to the board.

I feel like I would trash that really good quality fish.

That is the idea for filleting. You have the little fish there. Now

trim this up. Remove the rib cage of bones here. Use the filleting

knife, just underneath and the bones come straight out like that.

It is simple. You can practise on a mackerel. Really at college you

would practise on this. Where did you go to college? I went

to Bournemouth. I was on an apprenticeship with Claridges.

You always practised on a mackerel as they were quite cheap.

Now we need to get the bones out. You can remove them with a potato

peeler, or tweezers. What you do is pandemic a V cut inside. There are

bones in the centre there. You can pull them out, but by doing this

and creating the V cut, you can pull this part out.

There are no bones in that fish at all. The idea is not to cut through

the skin, so a little V cut. It is a three-stage process.

That's right it nice and simple. Straight through, the bones come

out and here you have two pieces of filleted mackerel and the bones.

Don't use these bones for fish stock. They are oily fish. So use

salmon bones or white fish bones, really.

So we will cut this up into pieces. I will cook that with beetroot and

make a little salad. I'm a big fan of mackerel. I have

it a lot in my household. That is a good job. Now,

congratulations to you on your new job! Waterloo Road? Yes.

Tell us about that, it is exciting. It is in its eighth series, a

hugely popular show it must be great to come from Holby City to

this job, lucky? It was amazing. Six months I did last year. I'm

about to start the next series, but it is so different to Holby City.

What is different, is it the hours? The hours are the same. He to move

to Manchester. That was for six months. That was scary, I never

moved away from London. They have got air up there in the

North, and shops as well if you go out, it is brilliant.

There are lots of shops in Manchester, and the food is

different. Catering, we had pie every day! Not my favourite.

But yes, it is a great job. A great crew, a great cast. Lovely.

It must be daunting to take on a role in a popular show, or are you

used to that with doing something like Holby City? It is good

grounding. It was different, my character is to different to don a,

who I play in Holby City. It was the opposite, so I love playing

something different for now. You came into the role from Holby

City straight from acting college? Yes, I did.

That is unusual, is it? It was quite.

You know, I was just so grateful. Then so grateful to go to Waterloo

Road. It's been an amazing journey so far.

Otherwise, well, it is good to do it, but then good to get out, you

need to do something different? I loved Holby City. It was

brilliant, but I did not want to get typecast. To turn around and be

45 and think, I am here and I have never done anything different.

You were superstitious, you never put anything personal in your

dressing room in case you didn't last that long? Yes. How did you

know?! Even after seven years, I would not have anything put in my

dressing room. People have in pictures, throws, their own sofa,

but I never put anything personal in. It was bare and barren.

I didn't want to have someone call me in and say he to go.

But you are also a singer? I used to sing.

Was it soprano? I used to sing, but I got the job with Holby City. It

was so much fun. I didn't really want to brafrpbl out, for now.

Looking at your list, you have a couple of things in common with me,

we did Strictly Come Dancing? we did.

I was out first. How long was that? Well, another

thing in common, we are both gymnasts? A long time ago. When did

you stop gymnasting? I actually was never a gymnast! I was.

Do you remember the rings at school? I would stand there like

this, like a monkey from a zoofplt they used to leave me up there. I

think it is the hardest sport in the world? I think it was because I

was flexible and fearless, so I would go for it.

Well, that I am not. Right, I have the mackerel cooking

away gently. Obviously most fish swim, well all of them do, but

mackerel is a prey, they do a lot of swimming, so this is mus lar.

When you put it in the pan it curls up, so press it down when you pan

fry it. So lightly cook it. I have made a dressing out of beetroot,

white wine vinegar, olive oil and mustard. That is blended. We have

pickled shallots. Chopped beetroot and I will dress it up with

croutons and some celery leaves as well.

Are these home-made croutons? but not home-baked bread.

I know you are a baker? I do love baking.

Now, looking at your list of achievements, theatre you did as

well. Is that something that you want to pursue? Yes, I would love

to do theatre. Yes, definitely. I used to do it a lot. Solidly. I do

miss it, that live feeling. Is it amazing.

There you go, well you can come and do this show when I'm off. There we

go. We have the mackerel. You have made it look posh.

It is because all these fancy chefs are here. At home I serve this with

chips. Well, you are from the north!

Kidding! No. No. I learned a great salad the other day, a Glasgow

salad. What is that, beans on toast?

plate of chips! It is amazing, I love Glasgow. Along the coast, from

there, it is beautiful. Beautiful shellfish along the west coast of

Scotland. I went to the Highlands for the

first time last year. Amazing. So, celery is on there, a bit of

watercress. So we can see the new series of Waterloo Road which comes

out, I believe, on the 22nd of February? This is what you are

telling me. I didn't know that until five minutes ago! That is

good. I'm excited. There we have it. Easy on the oil.

Easy. From the north! Like, what is going

on! If you are going up north it is dripping on there. That is olive

oil. Thank you. That is a lot of oil.

I love a pickled anything. And little pickled shallots there.

Will that make your breath smell for three days, that is the thing.

That is lovely. So, there you go. If you have any

cooking skills you would like me to demonstrate on the show or you have

a great tip to share with us, drop us a line to:

So, what are we cooking for Jaye at the end of the show? Is she facing

food heaven, chicken pad Thai. It is cooked skin side down, Served

with rice noodles, shallots, chilli, garlic and ginger.

Or Jaye could be facing food hell. Lamb, and on a cold day today, it

would be perfect, Lancashire hotpot. The lamb is seared in the pan.

Sauteed with onions, covered with beef stock. Covered in sliced

potatos and served with a big side of peas. Francesco, what do you

like the sound of? Food heaven. I was thinking I would be doing the

hotpot. You will have to wait until the end

of the show to see the final result. Right, it is more Celebrity

MasterChef. Linda, Nick and Michelle are at

London's Redhook restaurant, during Hi. Good morning, guys. Morning.

is cooking an starter of seared You don't want to deep fry them,

A bit of butter in there. Can you see it all getting nice, golden?Yeah. And you flip the scallops over.

Entrepreneur and former model Michelle has been put in charge

of the rib-eye steak, with hand cut chips and bearnaise sauce.

Before service you have to cut all of these down to portion.

300 grams each.

Let's pretend it's been there for two minutes.

Two minutes for what? Medium? Yeah.

The rule of meat is if you cook it for two minutes

you rest it for four minutes.

Hollyoaks actor Nick is cooking pan fried lemon sole

with a citrus, tomato and basil sauce.

OK. We dust the fish in flour.

That hits the pan. You will start seeing it,

right here you will start getting a little bit of brown.

Right. That's when you know your fish has gone a nice golden colour.

There's two hours till service. Michelle first has to prepare two bags of potatoes for her chips.

I feel as ifI've been peeling potatoes for hours.

Do you know what? No more bingo wings.

Linda has begun shelling 100 scallops.

I wouldn't be adding anything else to this dish.

Lusardi-isms are staying at home!

Meanwhile, Nick has got the tricky job of filleting his lemon sole.

Can you just show me how to do this fish again, Chef?

You want to start from the back to the head.

Right.

There's now only 40 minutes until service.

I'm hoping I'm on schedule but I'm not too sure, to be honest.

Michelle's only just started prepping her steak.

Michelle, how are we doing here with our meat? Yes, fine, Chef.

We need to crack on with that.

You really, really need to step up the game. Everyone needs to step up their game.

And Linda is still working on 100 scallops.

I'm not sure there's 100 herethough, if he's given me them all.

I'll have to count. I've lost count now.

We've got 20 minutes and ah...I know. I need to get the peppers in.

All right, let's speed up a little bit more because you're behind.

Oi, when I talk I want to hear people answer me.

If I say something I want to hear, "Yes, no, maybe."

Yes, Chef.

So much to do. Michelle. Yes, Chef?

How are we doing on them steaks?

Yes, almost there, Chef. Good. Good. Good. Keep going.

SCREAM

What's wrong? What happened? Let me see.

Let me see. Let me see.

It's nothing. No, no, it's nothing, it's not that bad.

I don't know how bad her cut was, I didn't see it,

but I know she's very distressed and upset.

I just hope it can be patched up so she can carry on today

Upstairs, the first customers are starting to arrive.

Right guys, you've got five minutes to service.

We got the first order in the kitchen, yeah.

Prawns, one seared scallop. To follow, Two rib-eyes.

Yes, Chef. Bearnaise sauce please.

Linda is the first to be called into action

with a single order of scallops.

Linda with the scallops,

I will be well disappointed if she overcooks it.

Yeah. Yeah. Very good.

Michelle on the beef.

I would say that's the easiest from the whole lot.

Come on, Michelle, let's go, let's go.

I need the chips.

I need the chips. Yes, Chef.

One plate. Service.

Check on one grilled prawn, one scallop. To follow, one sole.

Nick's got the sole. A tricky dish.

You have to get it cooking right, you have to get the nice colour.

You over-cook it you've got it dry.

You don't want to be eating a piece of dry.

No. Get rid of that. Get rid of that. I don't want to see it, get rid of it.

It's mid-way through service and the restaurant is packed.

I've got loads of checks on the pass.

I need some food up here please.

Linda's got three orders on.

Scallops are very popular today so I have got quite a run on.

We need to speed up a little bit more, guys.

It's been eight minutes for the scallops, it's a bit long.

Sorry. It's on its way.

Can I have another plate.

I really need three scallops right now.

They're coming now, Chef. They're getting cold over there. Cleaning up.

Get them over here.

Let's make sure these plates are clean, yeah. They're very messy.

Yes, Chef. I need a little bit more golden colour on these scallops.

Seven steak on order. All of them medium rare.

Two rib-eye, medium rare, now please. Yes, Chef.

Come on, let's get the other steak.- Let's go. Get the other steak.

Here, Chef. Service please!

Four sole on order, Nick.

This time Nick is determined to get his fish right.

You happy with that? Yeah, I'm happy with that one.

Get it in the oven. He's happy.

Lovely. Come on, let's move it. Let's go, let's go.

Three minutes, Chef.

Very, very pleased with that. They look good. You've done well.

Thank you, Chef. Appreciate that. Cool. Go. Service.

All right, ladies and gentlemen,

that is our last courses for the day. Thank you very much.

Well, done everyone. Go.

Table 25. Thank you. It's over.

Well done, guys. Oh, God.

Service was OK.

Linda, she surprised me.

All through the service her two dishes,

the colour on them wasn't great. I told her and it was sorted.

Michelle, I think she was panicking- a little bit

and that got in the way.

I think she could do a lot better if she didn't panic so much.

Nick, he mucked one up, I told him,

he got rid of it, another one on the go,

cooked the fish perfectly.

He did well. It was good.

And

And the

And the celebrities

And the celebrities next to have face an invention test. You can see

how they will get on in 20 minutes. Still to come, Keith Floyd is still

in the Orkney islands, in the kitchen to make a classic Cullen

Skink to serve to a local chef. Francesco and Adam will need to

EGG-sel themselves if they are both to BREAK into the blue part on our

omelette board. I'm also putting an end to these terrible egg puns too.

I've told the producers that en- OUEF is en-OUEF! You can see how

the boys get on a little later on. And what are we cooking for Jaye at

the end of the show? She could be facing food heaven, chicken pad

Thai. Or food hell, a beautiful Lancashire hotpot with the kidneys

and the peas thrown in as well. Adam, what do you like the sound

of? I like the chicken pad Thai. Saturday. I love pad Thai.

Right. Cook next the man at the helm of

Trinity, it is Adam Byatt. So, this is in season? This is the

last week. We are doing a pheasant kiev. A great way to keep the

pheasant moist as they are dry. Sometimes people have excess

pheasants in the freezer, so this is a great way to use it.

You are using the whole of this You are using the whole of this

pheasant? I am. I am going to show you a clever

little way of doing this. This is very interesting.

Now, if you can dice some Swede. It is a strange thing, I don't always

like it, but I have found a way to like it. It really works. Now, the

fetant, you take the skin off, if you don't want to pluck them, you

can literally go from the skin. Then take the breast of -- off, as

you would normally. Now, we have a garlic butter here

with butter and garlic. Now I'm making a cavity for the butter and

using the fillet there to cover it up. The drums you really can't eat

this sinew. You cut it all the way around and hit the knuckle.

It is the tendons you can't get through them? No, they are not nice.

Then take the bones out of the thigh bones. The Swede, you can

roast it as well? I know, I like that as well.

I like it salt-baked. Don't they feed it to the pigs in

France? They don't eat it, it goes to the pigs. I like it.

Now, some of that fat off there. Now, whether where is the butter.

So this is very British. I know that your restaurants are British,

but this is rustic. As well as Francesco having a new restaurant,

you have something going on, a little venture going on that is

opening next week? That's right. Next Friday we open my new

restaurant, which is called Bistro Union, which is opening up on

Abbeville Road in Clapham. It is a British all-day, simple food with

homely British fare. The bistro side was to identify... You are

working between the two? Well, I can, I don't know if it will be

very good for my staff. Now, in this pot I have the Swede

with the fat of of the bacon rind. And a bit of butter.

That's why I like his cooking. Now, I am checking back on the

pheasant, I have the leg meat, that is on there the other way.

It is a great way to utilise the legs? There is a lot of flavour.

It make it is a nice portion. Now, the Swede is there with the

bacon and the stock. You want that crushed up a little

bit? Yes. Simple. Just crushed Swede. Really simp. The bacon in

there is so important. Then we will make a little bit of braised

cabbage which is lovely. You are cooking this in the oven,

but if you were doing the old chicken kiev's from the old days,

you would flour and egg it twice and then put it in the oven? Yes.

Double coating it is to stop the butter from leaking out.

So when it is in the fryer it does not leak out.

I like your faith in my butter not leaking out. Always, presentation

side down in the pan. So, the leg is the other way around.

The reason you are using pheasant and not normal chicken? I find it

interesting with the legs and the breast together. I have never seen

that before. It is different. The reason I'm

doing that now is because they are in season.

I think pheasant needs moisture it is a dry animal and it is a nice

way to add a bit of moisture. You needed to come to this country

in the 19'70s. Chicken -- 197 0 's. Chicken in a basket, and kiev.

So, this cabbage, I trained with the Academy of Culinary Arts, I was

an apprentice at Claridges. Can I show you that? That is the

breadcrumbs, this goes in the oven. You are showing me? Well, yes, I am

showing you. Tell us about the cabbage.

I used to make this at collar yij's. That was a few years back. Mr

William there is, he was a stickler about the cabbage being right. I

have made it ever since. I love it. Quarter the cabbage, the outside

leaves on the bottom. Then put in some lovely Toulouse sausage.

Pancetta. Or any smoked belly of pork.

I prefer the pancetta. Garlic, fresh thym nerbgs there.

-- thyme in there. In is cooked for about 45 minutes

with lovely white chicken stock on top like that

The lid on, 45 minutes and let it rest afterwards it is such a great

thing to serve in the middle of the table.

We have our new pots that way a tonne, but they are fantastic.

How long in the oven? 45 minutes at 180 that one, James. Then we will

asomeble the lovely piece of cabbage. You take the outer leaves

out. Discard them. They have coloured up and gone horrible. Get

rid of those. Take a quarter of the cabbage. Some of your lovely pan

cet a. The lovely gar -- pancetta, your lovely garlic sausage and now

a few supplies slices of the sausage, of the bacon.

You can smell it from here. Even though you are using the

Toulouse sausage it is still British this? Yes.

Then we make a parcel in the centre. This is proper comfort food.

Perfect for today. Put that in the centre. The smoked

sausage in there. I love cabbage like this. It is so hearty and warm.

Put that on the plate. It needs nothing else.

We have our lovely Swede. There is your pheasant.

I will put the lovely Swede on the plate.

What a nice thing to eat. Now, don't forget that all of the

studio recipes are on the website, go to bbc.co.uk/saturdaykitchen.

For the previous shows go to bbc.co.uk/recipes.

I will slice it so you can see the inside of it. It should be moist in

the centre like so. A little bit of the juice from the

cabbage. That is just delicious. That's my pheasant kiev with smoked

bacon, Swede and roast cabbage. It looks absolutely delicious.

It looks absolutely delicious. Lovely.

There you go. Perfect for are a day like today.

I even wore a polo neck jumper. I have never worn this in my life,

now I'm too hot! What do you reckon to that? I love cabbage.

It is great to do it like this with the pheasant. Lovely. Especially

with the leg. Very clever with the leg.

If you are unsure, get the butch tore do the leg.

He made it look easier than it is. Watch it back in slow motion.

Trying to write that in a recipe was a nightmare.

Just nod. Lovely.

Right, let's go back to Chichester to see what Peter has chosen to go

with Adam's fantastic pheasant. We winos love Adam. He has a knack

of making very wine-friendly dishes. This inspired pheasant kiev is a

great case in point. Now a red swine a natural choice. You can go

with anything from Italy, Spain, burgundy, using pretty much

anything. But you may be viced how well a

full-flavoured white can also go with this.

But in our never ending quest for outstanding value, I have something

that is a little bit different. It is red it is gorgeous and a bargain,

let's fill our glasss with the beautiful Gerard Bertrand Minervois

2009 from the south of France. Gerard used to play rugby for

France. As the Six Nations kicks off, we will not hold it against

him as this is such a delightful wine. It is perfumed and succulent.

It is not sweet, it has a lovely spell of -- smell of flowers, and

black pepper and herbs that works well with the pheasant. It has a

lovely creamy texture to work with the butter.

Tonnes of dark fruit for the meat. On the finish it is gently bitter-

sweet. We need that for the savoury garlicy richness in the dish. So,

Adam, we wine lovers sal uet you and your sensational pheasant with

a glass of very fine red. Cheers.

For �7.50, a bit of a bargain. Syria is one of my favourite grapes.

I love it. It works well with the pheasant.

Well, it has gone down well, Francesco, what do you reckon?, I

think that it works really, really well. Everyone is happy. Right,

let's get back to Gregg and John. They have another gruelling task

for our three Celebrity MasterChef hopefuls, this time, they have to

On the benches next to me are and from those ingredients

Please come up and select your ingredients.

The celebrities now have ten minutes

to choose from a selection of ingredients including Dover sole,

I thought I'd do some garlicky mushrooms to start,

I don't know whether that's adventurous enough.

My mind is changing all the time actually.

Come on, guys, you need to hot up.

Nick, you really need to move, mate.

I love squid and I haven't cooked it here yet.

Hopefully I'll cook it OK today.

I'm thinking maybe a moules marinieres

with the mussels and maybe with the squid.

One hour 15 minutes. Let's cook.

We've got ourselves three strong cooks,

all of them with different talents,

now it's time for us to see what they're truly made of.

I think Nick's a great cook. I think he's had quite a strong competition.

Very, very good mayonnaise.

I think you've done a decent job. Thanks.

Nick, the pressure is on today,

you're back to your old huff and puff self. Yep.

What are you doing for us today?Fried squid rings with mayonnaise,

and I'm going to try and do something

that we sort of did yesterday with the pasta

and the white wine sauce

and I'm going to throw in some mussels instead

because we did it with crab yesterday.

I might throw in a bit of the squid and haddock as well.

Nick isn't quite sure what his last pasta dish is going to be.

I hope he makes his mind up soon because he's running out of time.

You've had 15 minutes, you have an hour to go.

Linda cooks at home for her family,

she has a good palate, she knows what people like to eat.

Ta-dah! Was that a good "ta-dah"?

There's no such thing as a bad "ta-dah"!

Linda, what are your dishes? I'm going to do a nice little fruit crumble,

I've never done a fruit crumble before,

and then I'm going to do fish ona couscous with lots of things in it.

I'm hoping it will work. It's a creation.

Linda is attempting something she's not quite sure of.

If she can make it work I think that's really impressive

because she's cooking on instinct.

Halfway, guys. Halfway.

The start of the competition for Michelle

was nothing short of a disaster.

Michelle, you've cut yourself. Oh, dear.

It tastes like a piece of fish

which is undercooked and not seasoned enough. OK.

Michelle, what two dishes are you cooking for us?

I am going to cook you squids with olive oil and chillies.

The main course I'm cooking chicken

with peppers, garlic and a cream sauce.

She's got a pasta dish she's making with a creamy sauce and minced chicken. That's unusual.

Guys, seven minutes. Seven minutes, that is all you've got.

Please move yourselves.

Guys, two minutes please.

Just two minutes.

You've literally got a minute.

That's it. Time's up.

Linda's two dishes are smoked haddock and mussels

on a bed of garlic and chilli couscous,

and mixed berry crumble with whipped cream.

That rich garlic, parsley, salty mussels,

beautifully smoked piece of fish cooked beautifully

is really lovely.

It's all a bit wet but I love the way it tastes.

Oh, good. Good.

From your haddock and mussels... to crumble.

There are issues on here, Linda.

The first one is there is water coming out of your cream

and that signifies it's over-whipped.

That is a very, very morish, well-balance pud.

Oh, I'm really pleased. Thank you.

Michelle has made pan fried chilli squid

and macaroni with a minced chicken,

red pepper and white wine cream sauce.

I really like that sweet but hot chilli sauce you made,

I love the look of your dish,

but the squid themselves need some more cooking.

They are a little bit wet and slimy on the inside there.

Yes.

Let's have a look at the pasta.

Cream, chicken, peppers. Not for me, I'm sorry.

Oh, really? I'm really sorry.

I just think pepper is very acidic and sweet and then cream... Right.

OK.

Nick has made battered squid with mayonnaise

and macaroni topped with mussels

in a garlic, chilli and white wine sauce.

The squids really crunchy on the outside, the inside is getting a little bit rubbery,

they are slightly over-cooked but not that bad.

Your mayonnaise, lots and lots of lemon juice in it

but I think for a lot of people

that mayonnaise will be too sharp to go with your squid rings.

But not bad at all, Nick, not bad at all.

From squid to...pasta.

It's sweet and it's acidic and it's hot peppery and that's good.

Nice flavours.

But those flavours don't necessarily work with macaroni pasta.

When we asked you what you were going to do you were like,

"It may be this and it may be that, and that's what we've ended up with.",

We've ended up with a dish full of maybes.

Well done. Thank you very much.

The next time you cook for us you'll be cooking to stay in the competition.

Thank you. Off you go.

You

You can

You can find

You can find out which celebrity leaves the competition on next

week's show. Right, now it is time to answer some of your foodie

questions, each caller gets to decide what Jaye is eating at the

end of the show. First on the line we have Tina from London. Are you

there? Yes, I am. What is your question? I have pork

cheeks. I have bought them as I always hear that they are good, but

I have in idea what to do with them. Blaming us are you? Pork cheeks,

what would you do? Pork cheeks are fantastic, but they need slow

cooking. You need spice in them. I like honey, vinegar, coriander

seeds and cinnamon. Let them rest in the pan after slowly cooking.

They take about an hour. On a low oven at 160 degrees. Then rest them

with so greens. Any ideas? Yes, in Italy, we put

them in a dust of flour, salt and purpose, fried, then cooked with

bay leaves and served with polenta. There we go, one of each. Slow

cooking that is the idea. What dish would you like to see at

the end of the show? Food hell. Food hell, there you go. Jane is

with us from Essex, have you got the snow yet? No, it is on its way,

though. What is your question? I have been

given a hunch of wild boar. I would like to keep it whole. I think it

would be impressive. I would like an idea as to how to do that.

Francesco, your neck of the woods? Well, you you do carrots, onions,

celery, pancetta. Then cut your hunch in small cubes together with

red wine and cooked slowly. A little tomato piece. Stock, then

buy pasta, cook it aldenta, and then with parm sand you are done.

-- parmesan and you are done. I would leave it on the bone.

Cooking it slowly in the oven. Cook it until pink.

Good answers from the boys there. What dish would you like to see at

the end of the show? I'm sorry, but it is hell again.

What is going on?! Melanie, hi, there, what is your question for

us? I have six duck eggs that I have. I am not sure what to do with

them. Can I use them in baking and are they the equivalent of a hen's

eggs in a recipe? Everyone is buying stuff that they don't know

what to do with. So, ducks eggs? They are bigger about 25%. If you

can wait for the asparagus season, beautiful, a boiled duck egg.

Dipped with asparagus. That is beautiful.

Cooked for what? Six minutes for soft, eight minutes for slightly

hard. If not, I fry them like a fried egg. Crispy on the bottom

served with toast with a few fried duck livers or chicken livers.

Any ideas, Francesco Yes, simple, garlic, mushrooms, a few shaves of

parmesan and fried eggs you are done.

Yes done it on the show. You can soft boil them for seven minutes,

consume and peel them an then flour, egg and breadcrumb and deep fry

them, they are delicious. Really, really rich with salad or

something like that. So there you go, three dishes for you. What dish

would you like to see at the end of the show? I'm sorry, but it is

going to be food hell. It is a conspiracy! That is the end

of the questions from our viewers, but Paul you have a question.

I do, thank you, James, but it is not for you it is actually for

Carla. I have known Carla for a little while. I would really like

to know her for a lot longer. Will you marry me? Yes, of course!

APPLAUSE Congratulations! Wow! That is impressive! Can I say it is a

good job. I had a card ready that said that, and another that said

that... Right, let's get to business, boys. No rest for the

wicked. The usual rules apply. The guys are good on the board there.

We will leave Carla to chill out over there.

A respectful time for the boys. Let's get the clocks on the screens

a three-egg omelette cooked as fast as you can.

Now, you can relax, Carla! Make sure it's an omelette, boys.

I've been eating a lot of scrambled egg on the show, recently. Pretty

good. It has all gone quiet after all of

that. I'm looking at the ring! It is

folded, you see? A good job, otherwise it would fall out! It is

perfect, look! I don't need a fork, I need a straw for that one! Right,

the times, Francesco? Where were you on the board? That's really

good. You did it quicker than 22.52. You

did it 22 .4 0. So you stay where you are. I will put the old time on

as that was a rubbish omelette. Adam? My fridge at home is getting

full so... You have to work quicker. Keep practising. Right, will Jaye

get her idea of fen? Chicken pad Thai or food hell, that classic

Lancashire hotpot. It is not looking good with the callers, but

the guys in the studio have yet to make their minds up. We will find

out after another vintage recipe from Keith Floyd. Today he is on

the Orkney Islands, he is making St Margaret's Hope

Right. Cheers. Terrifying stuff. They said after one glass I would be carried out of this place.

Talk me around these dishes. They look superb.

This is turbot poached in a fishstock with a touch of white wine,

and finished off with a mild mustard grain sauce.

It looks delicious. And this one? This is halibut.

It's poached in a bit of Noilly Prat- and stuffed with some scallops,

with a fresh chive sauce.

You've been in Los Angeles, around the world, cooking for kings...

Why on earth did you come back here? Why? Well, I come from here.

You sort of come back to where you belong. And the location issecond to none for food like this.

You are my newest and freshest chum- but this IS my programme so hop it!

Okay! This is the beginning of the end sequence of the first phase- of my Cullen Skink recipe.

Cullen is a village near... somewhere or other in Scotland.

A simple soup using superb haddock,- lightly smoked, no nasty artificial ingredients,

some flour, some potatoes cut up - "tatties" as they say here,

onions, bit of butter, bit of local Orkney cream,

and I pinched Alan's recipe.

Rather than boiling it up in milk, he uses a real fish stock,

finishes it off with cream to make a modern but classic Scottish soup.

Meanwhile, this is a bannock. "What's a bannock?" I hear you cry.

It's a simple Orkney griddle cake.

It's made from the locally milled barley flour.

It's added to milk, cream of tartar- and baking powder to make a paste.

It's made into a shape and cooked on each side for five minutes.

The best way to enjoy it, if not with soup, is with Orkney cheese.

Wonderful, unpasteurised, farmer's Orkney cheese. It's superb!

Meanwhile, back at the soup, I think it's nearly OK.

Mm. It needs a few more minutes.

And the best way to get the flavour- of the Orkneys, and their history,

is through a poem by the great Orcadian, George Mackay Brown.

Beach shineth in blackness

After hard voyage, a hidden valley

Hills for bees to be hived

Beasts keptA cod-hungry boat

A comfort of fire in the crofts

We furled sailSet firm our feet

Stone laid against stone

Laboured long till ebb of lightHungry men round a dead hearth

Dreamed I, that darkness,Of horse, harp, a hallowed harvest.

I know we're not "Omnibus", but that was a good poem!

Richard, deep into here. Have a good sniff, a good look.

The haddock, potatoes... I just add a little cream...

and a little fresh parsley.

This is the moment in the programme- when I invite... Richard, up here!

There's not much time! I invite our guest to give us his opinion.

Usual rules. "Yes, it's brilliant" and you can stay in the programme.

Anything less and we edit you out.

So you've got about 30 seconds to taste this and it's either "Yes" or "Yes, definitely"!

What will he do?

Will he be edited out?

Yes, definitely. Lovely. Is that Orkney on a plate? Without a doubt.- I'm very proud of it. Beautiful.

The island of Stronsay is not the fishing centre it once was.

But, happily, tradition dies hard.

Certainly, the tradition of running- to the pub will never die.

In the garden, the works raven guards the landlord's smokery.

"The appliance of science," quoth the raven.

A born again refrigerator - another- example of Orcadian practicality.

But this evening is special. Folk come from far and near,

drawn to the social event of the week.

It is, of course, the ceilidh held at the village hall.

John is the local witch-doctor. He doesn't mind if I call him that.

All that evil liquid goes into this "bridescog",

and it gets passed round and you all have a little slurp!

How's it doing? Not bad. Is this drink unique to Stronsay?

Oh, yes. Look, John, I'm taking an executive decision.

He tells me it isn't quite ready. I don't think I care any more!

How much of this should I drink in any one day, in any one go?

My God, it's like an alcoholic curry!

It's brilliant. I'm now going for a little reel!

SCOTTISH COUNTRY DANCE MUSIC

Stronsay's brew is top secret,

but I can reveal that it contains home-brewed beer, pepper, sugar, rum and whisky.

I used to be a highly-paid TV presenter, until I discovered this!

And

And there

And there is

And there is more are from Floyd on next yeek's show. Now it is time to

find out if Jaye, who is moving further away from me over there,

who is -- who could be facing food heaven or food hell.

Food heaven is chicken pad Thai. We have shims, we have tamarind,

nudeles, peanuts there with ginger and bane sprouts. That is what you

wanted. But, Francesco Mazzei has gone for

food heaven. It was down to this chap over here.

We have our loved up couple who went for food heaven.

So, this is the Lancashire hotpot. What do you think that Francesco

Mazzei has decided? I think he would have gone with heaven.

He didn't, he went for hell as well! That's what you have got.

True colours! I can't bare it. So, if you can peel and slice the

potatoes for the Lancashire hotpot. I will explain what we have got

here. You can take the kidneys and show us how to prepare those.

These are not traditional in the recipe. Some people leave them out,

some people use oysters, it was a free food back then. This was a

dish for the poor. It was the skraing end or the middle neck

chops. -- skrag. What is that? This is the neck

fillet. It is the part of the animal that does the most amount of

work, it is the cheapest cut of maefplt but it tastes brilliant, it

needs the longest cooking. It is going to baa at me! This is

great, it is really inexpensive, but there is a bit of sinew in

there, but it does lend itself really well... Look at the inside

of that?! You are going to make me eat that! These are lamb kidneys.

There is a way of preparing them, There is a way of preparing them,

show us. It comes like that. They are lovely

little things. You want them like squid, quickly cooked nice and pink

or really well cooked in a stew like this. So cut them down the

centre. There is a big piece of guitaristle.

You are selling it! You have to cut that out. It does not dissolve in

the cooking. I cut that out and chop them into equal sized pieces

like that. Simple. Beautiful. There is a thing called

deviled kidneys, where you fry them up, get a little bit of to be as co,

Worcestershire and English mustard on there on a piece of toast, they

are fantastic. The secret is to remove that.

Yes, that bit a chewy. It is like Adam was saying they are

great with toast, or cook them slowly like I am doing here now.

Now, the traditional way of doing the Lancashire hotpot is not so

much browning the meat, it was a cold pot, layers of lamb, potatoes,

onions, water, cooked in the oven for a very long time.

What we do is brown this. Now, what this will do, I know Yorkshire men

I'm cooking Lancashire hotpot, I know that the people in Lancashire

will have a thing or two to say to me about what I'm doing, however,

this is how my grandmother taught me. She liked to brown the meat.

I am doing it in stages. That is the key. So that the meat has a bit

of colour on it it reduces the temperature of the pan down if you

put in too much meat, then it ends up sweating. Like I am doing in

this jumper for 90 minutes! So, the kidneys, they are being prepared

nicely. I think that I overcook when I

brown meat. That is not a lot at all.

You need a proper thick-based pan. You can't do this in a frying pan.

Whatever pan you cook in, use that. This is a proper heavy-based pan it

is important. It retains the heat more than anything else.

You can use mutton. I love mutton.

This time of year you get hoggit it is not something from Harry Potter!

It turns into a hoggit, and then after that, it turns into mutton.

How do you want this? Sliced! I need all of the onions, chef and

some of that garlic chopped. Keep the onions and garlic chopped --

apart. . So, mutton is cheap, but is

hoggit cheaper? Yes. How are we doing with the onions?

There! Hurry up. Come on, chop, chop.

I don't want to eat this. I will, but I don't want to.

That is the point of food hell. I have tried to make it more exciting.

In we go with the onions. This would be done normally, layered.

They go in. We add some butter.

The colour is different on this one. Cook the onions slightly without

colour, really. In goes the garlic, chef.

I think is a lot to do with the pot. It is.

It retains the heat as well. It is worth investing in this, it

does retain the heat more than anything else.

Not that you will ever cook the dish again, but it is great for

beef stews. I do a lot of beef stews.

The garlic goes in last, we don't want to burn that. Now we p pop the

lamb back in. To thicken that you sometimes coat the lamb in flour

before you sale it. I do it after. That way you can adjust the amount

of flour that you want. So the bay leaves are in. A touch of flour

over the top. A dusting. This will help to thicken it, but

you have to cook the flour out so. Don't put the stock in at this

point otherwise you get lumps in. I normally put the stock in and

sieve in the flour? That is wrong? Yes. Really, really wrong. You

could not get it anymore wrong than that.

With the beef, I roll it in the flour, but if it is not thick

enough? Jaye it is just wrong! In with the stock. So you have dark

stock to produce a darker sauce. A little bit of that. Fresh thyme.

Traditional you use water. But this is not anything to do with

traditional Lancashire hotpot, is that what you are saying? Yes.

Now, we pop the kidneys in. Love that.

And then... Worcestershire sauce. Lovely. That is the only nice thing

so far. This was invented by a mistake, by

chemists. They made something, left it in a barrel it was two chemists.

I'm assuming it was Lea and Perrin. Now, the peas.

Then we season this with black pepper in the hotpot.

Make sure it is properly seasoned. There is no way of seasoning it

afterwards as then we have the potatoes, that the boys are going

to layer it up. It's OK, I will do it myself! Can you look after the

peas, please. Is that alright? So, normally this would be layered up

with the lamb and the onions in water, like you were saying.

How long does that need? Two hours. Three hours.

Oh, I won't have time to eat it! Fortunately, we have one already

made! If you want to be fancy like Adam and layer it like a flower,

that is fine. That is correct, James.

Just stick it on there. Have you got butter? That would be melted

fundamental my book. Paint the potato nicely.

Sprinkle that with a bit of butter. This is cooking for the people at

home. Right, the lid on. That one in, that one out.

So, we are having the peas on the side. Soy can really taste them.

Just a bowl of peas! Literally cook the frozen peas for 30 seconds, no

more. Ignore what it says on the packet, two, three minutes.

Otherwise they go wrinkley. Right, how are we doing? OK. That does

look quite nice. Obviously, as you can see somebody

else put the potatoes on this one rather than me. Brushed the

potatoes in butter. That's what a Lancashire hotpot

should be... This is very nice. It has had the lid off for a good 45

minutes. This is proper winter warmer grub, you see. I almost do

not want to put the peas with it. Neither do I! But, I am going to!

That was my other food hell. That is the point of the show! The

peas on it, a little bit of butter on there. Although you may say that

is food hell, I'm sure a lot of people watching this will

definitely, definitely be thinking Fell food heaven.

There you -- definitely be thinking food Hell, but for a lot of people,

it is definitely, definitely, food heaven.

To go with this, we have Graham Beck Antony's Yard 2009. It is

�6.39. Dive into that. Just because

everyone wants to know, show us the ring. There we go.

Well done. Congratulations! There you go, try it. Come on.

I love food so much, but there are only two things that I don't like,

lamb and peas. Well that's all from us today on

Saturday Kitchen Live. Thanks to Francesco Mazzei, Adam Byatt and