04/11/2017 Saturday Kitchen

Good morning, food fans!

Rise, shine and get ready

for a sumptuous serving of great

chefs, food and guests.

I'm Glynn Purnell and this

is Saturday Kitchen Live!

Welcome to the show!

I'm joined today by the master

of Italian cuisine Theo Randall,

food writer extraordinaire

Rosie Birkett, and our fantastic

wine expert Sam Caporn.

Good morning everyone!

Good morning!

Good morning!

A

rainbow of colours there on this

dull, Saturday morning.

A rainbow of colours there on this

dull, Saturday morning.

Theo, you're the Italian stallion

of pasta, what have you got for us?

Today I'm making tagliatelle

with Sicilian artichokes,

brown shrimps, butter,

parsley and lemon.

It's delicious, simple pasta.

Quick and delicious. It sounds

fantastic. The artichokes are the

star for me, so really looking

forward to that.

forward to that.

Rosie, you're all about

wholesome nutritious dishes,

what are you cooking today?

Today I'm making celeriac

ribbons with chard,

garlic and pumpkin seeds.

And the way you have cooked this, it

looks like pappardele pasta? But

it's vegetables!

Yes!

Beautiful.

Sam, you have beautiful food there,

the wines to go with that, has it

been tough?

We have full body

warming winter whites. I'm pleased

with them, let's see what these guys

think.

Great.

And we've been poking round the BBC

food archives to find some classic

moments from Rick Stein,

Keith Floyd, the Hairy

Bikers and Mary Berry.

Our special guest today is brilliant

comedian who has starred in some

of the best comedy shows around,

including Man Down,

Task-Master, We Are Klang,

The Inbetweeners and Cuckoo.

He's just started a major new tour

and given it a very fitting name!

Please welcome back,

the Magnificent Beast

himself - Greg Davies!

CHEERING AND APPLAUSE

Hello, mate. How are we?

I'm very

well. What a lovely introduction.

Thank you.

I would emphasise the magnificent

bit!

Not an ironic title at all.

Well, let's skirt over that, shall

we? ! You are here today.

I am here.

Are you a good cook?

No.

I like the idea of it but I'm

running around a lot but if I get to

it, I would love to.

But you appreciate good food,

though?

Of course! I'm an

advertisement for food, for sure.

So, food heaven, what would it be?

Fenugreek curry. It is a recent

discovery for me. It is so

delicious, yet I don't really know

what it is.

The fenugreek is beautiful seed that

gives off a very aromatic flavour.

Where did you discover this?

In a

curry house. Probably first in

Hounslow but I had one in Birmingham

when I was on tour, recently. So

cheese that, make that for me, I'll

eat it, job done!

And food hell?

Liver!

Why liver?

My mum was a

wonderful cook throughout our

childhood years but every other

Friday she made liver because...

Because my dad liked it.

E-I despised it and despise it

still!

And you have brothers and

sisters?

They hated it. My sister

too. But I REALLY hated it! It makes

me laugh as modern parents make

different meals for their children,

depending on who fancy what. My

mother would say it is liver every

other Friday.

I would be like, I hate liver but it

was like, here's your liver. That's

what she made!

And your mum features

in your comedy so much. Is it

because of the liver?

Yes, it is a

long standing vendetta because I was

forced to eat liver!

Well let's see

what I will cook for you...

Well let's see what I

will cook for you...

Since I'm the Prince of Birmingham,

for Greg's food heaven I'm

going to make spicy fenugreek

chicken with red lentils

and mint yoghurt.

I'll rub chicken in a spicy blend

of fenugreek, cinnamon,

coriander and cumin and roast

in the oven.

I'll serve with some curried

lentils and a fresh mint,

lime and coriander yoghurt.

But if Greg gets hell I'll be making

griddled calves' liver,

baby leeks and creamed cabbage.

But you'll have to wait

until the end of the show to find

out which one the viewers give you!

Don't forget, what Greg

eats is up to you!

Don't make me sick on BBC One!

Don't make me sick on BBC One!

The vote is open right now.

Just go to the Saturday

Kitchen website before 11

am this morning.

Get voting!

We also really want your food

and drink questions.

You can ask our experts anything,

just dial:

033 0123 1410.

You can also get in touch via social

media using the hashtag

#SaturdayKitchen and, Sam,

you're going to be reading out

tweets as they come in.

I certainly am. Keep them coming.

Keep them coming.

Right, let's get cooking!

We'll leave the liver to last! .

Right!

Right!

Theo, what are we making?

Theo, what are we making?

We have beautiful pasta here. Look

at that colour. Amazingly rich. We

have tagliatelle. And I will show

you a knitty way of doing

artichokes. Artichokes, brown

shrimpses a bit of butter and hem on

and parsley.

It is very quick?

Very

quick. All done in realtime. I we

put oil in the pan and slice up the

artichokes. The new season, means

that they are tight. The chokey bit,

that is tender, though. So don't

waste too much. Take the outer

leaves off.

With a peeler, I will peel the

stems. There is so much you can use

on an artichoke. Lots crack off the

base but if you look at that, it is

tender, so you can use it.

The bigger ones are tougher. You

have to peel them down?

I wouldn't

do this dish with the big ones, find

the little ones. Take the bottoms

and tops off. And use a teaspoon to

scoop out the choke.

These are

Italian artichokes?

Yes. They are

amazing from Sicily. The first of

the season, so beautiful, tender

artichokes.

Are they easy to get hold of?

Yes.

The supermarkets are selling them.

Lots of places to buy them.

They are easy to prepare. Peel them

down, take the choke from the middle

and chop them up and fry off?

Yes. I

have some parsley stalk, the great

thing about it, they don't have a

great flavour but paired with lemon

juice. It empowers it.

This dish is on at the main

restaurant?

This is the dish at the

Theo Randall At Intercontinent they

wantal Park Lane. It is something

that we do at this time of year.

This time of year there are

incredible ingredients, squashes,

artichokes,ed a I I cannows and

truffles. This is a dish we always

put on at this time of year.

So a little bit of garlic in there.

The artichokes are in. I will slice

a bit of garlic. Add that and thyme.

The restaurant has been open ten

years?

1 # 1 years!

Very successful.

Up and running and doing well.

Where did you start, the River

Catchy?

Yes, the head chef there for

many years. Loved every minute of

it. And in 2006 we opened a

restaurant in Park Lane.

You have trained a few well known

chefs?

Yes, young Jamie.

So you trained Jamie Oliver, yes?

Yes, he was one of the rising stars.

The River Cafe has a much instar and

still has?

Yes.

Fantastic. And the new restaurant is

opening?

Inned a gate East, Theo's

Italian Kitchen. Hopefully opening

in March building depending!

What

sort of food?

Similar to this. It is

a lovely space with a big bar. It

has a rustic feel about it as far as

the decor. Nicely District lined

with an -- nicely dine -- nicely

designed with the open restaurant.

And is there is tasting menu?

We do

both. But this is a very popular

dish. We have a menu with the

anti-pasta, with the first and the

second courses but the pasta course

is one of the most important course

on any Italian menu.

And you are a specialist at pasta,

so you are showcasing pasta?

We love

pasta. It is something that we have

to have. You can come in at lunch

time and have a nice glass of wine

and a bowl of pasta. Perfect.

And the scrambles have come from

more come?

Yes. They have a

wonderful flavour. Add a tiny bit of

butter, chilli and black pepper, it

brings out the flavour and softens

them.

Theo, that pasta is an amazing

colour. What egg to flour ratio do

you use?

The classic Italian recipe

for pasta dough is one egg per 100

grams of flour. But we do a richer

pasta dough. To get this you have to

use very good quality eggs.

Berthe

Brown?

Something like that.

We use 350 grams of flour to four

whole eggs and two egg yolks. With

that you get a lovely play dough

texture. When rolling it, you hardly

need any flour.

So it does not dry out the dough?

Absolutely.

I have a social media update for

you, Greg. Maybe get on the phones,

hell is looking...

Looking what?

More realistic!

We've only been on

air for ten minutes!

Yeah, I think

people want to see you... Get...

I

knew it! I overplayed how much I

hate it.

But it is a true food hate!

But it is a true food hate!

If you'd like to ask us a question,

then do give us a call

now on: 033 0123 1410.

Calls are charged at your

standard network rate.

Please save this man, give him a

fenugreek chicken curry. Look at the

pain in his face. Give him that,

please! Now through the recipe...

Let's recap, the garlic, olive oil,

artichokes, thyme in there with

butter and a bit of white wine. The

butter and the shrimps and the pasta

here. Now combine them together.

Always take the pasta to the sauce.

Always. And leave some of the pasta

water in there. Never take the pasta

water away until you have finished

cooking, you may need it to make the

pasta more juicy.

And seasoned with salt and water in

the pasta pot?

Yes.

And then the shrimp, and now the

artichokes.

Sometimes people say to add oil to

the water, so do they add oil, salt,

what is the main tip?

Lots of water

and salt.

I always say to cook the pasta, if

it's a dry pasta, cook it... There

we go...

Theo, why do you always

take the pasta to the sauce?

Because, we want to make sure that

the pasta is nice and hot if you

drain the pasta, what happens is

that the it evaporates. The steam

overcooks the pasta and dries it

out. You want the pasta hot and wet.

If it is too dry it doesn't work so

well.

Snow

It makes sense why all of my

pasta dishes over 30 years have been

awful!

If you are cooking pasta,

cook two or three minutes less and

then add the pasta water to the

sauce and cook it together so the

pasta continues to cook and all of

the sauce is cooked into the pasta.

Give it a stir and it makes the

starch in the pasta emulsify.

The residual heat continues to cook

it.

. Exactly.

This is a rather large portion.

I am now! There are three of them!

Lovely...

That is my Italia tally with brown

shrimps, artichokes, a bit of lemon

juice, a bit of parsley and lots of

butter.

Let's try this on our new found

friends, Theo. Get stuck into that.

Dry... Dive straight in. Give Theo

your honest opinion.

The pasta is

not like mine, which is like

twiglets.

I love that colour.

Take

the passed out when it is really

hot, mix it with the sauce, the

sauce coats the pasta. -- take the

pasta.

Sam, what have you chosen to go

with Theo's terrific tagliatelle?

With your tasty tagliatelle I have

gone for the Definition Chenin Blanc

from Majestic, from 9.90 9p. -- fall

£9.99. Lovely, zesty acid, lovely

ripe fruit, balances perfectly with

the dish. They play music to the

vines. 24 hours a day, Barack music,

specifically.

I don't know the band,

what do they saying?

-- baroque

music, specifically.

The music has

paid off.

Artichokes are very

difficult to match, I think you have

done a brilliant job. It is just

right. Lots of fruit but slightly

dry.

It cuts through it all.

The

funny thing about this show is my

instinct is not to analyse how

lovely it is, it is just like... It

is free! It is all free!

A good

wine?

Delicious.

We are all wearing

poppies, there is Greg's poppy.

It

is there.

It is certainly there.

Perfectly formed.

Rosie, remind us what

you're cooking later?

Today I'm making celeriac with

chard, garlic and pumpkin seeds.

Sounds fantastic.

Don't forget if you want to ask us

some food and drink questions this

morning, just call 033 0123 1410.

Lines close at 11 o'clock today.

So get dialling!

Or you can tweet us your question

using the hashtag #SaturdayKitchen.

And don't forget to vote for Greg's

food heaven or hell on our website.

You have to go to the website, guys.

Now time to catch up

with Rick Stein as he winds

up his travels around Iceland.

It's his last day in Reykjavik

and he's determined to crack

a secret seafood recipe!

As it's my last day, I'm taking a

trip out of town to one of Iceland's

most glorious and unmissable sights.

A stunning force of nature, this

waterfall. It is the Grand Canyon

and Niagara Falls rolled into one,

and fed by a huge glacier.

I really like it here. It stretches

the mind, it gives the eyes holiday.

There's nothing like the cold for

the sharpening of the appetite. Time

for lunch at a restaurant in a

village just outside Reykjavik.

It started out as a sort of beach

cafe, but every summer they did

really well with their cooked

langoustine is. So well that, in the

end, they came up with just two

special dishes, fried langoustine

tails langoustine soup. Tourists

came in shed loads to try it, and

after every season they added yet

another dining room. The fried

langoustine tails are very simple

ounce, of course, delicious, but it

is the super everyone talks about. I

hope they give me a clue about how

they make it at the secret of their

success -- it is the soup everyone

talks about.

But they did not! It is so busy,

they will have well over 100 in here

for lunch. If it is only one dish

they come for it is bound to be good

and, indeed, it is. But now I am

trying to work out what is in it,

they will not give me the recipe!

Pepper? Yes? Cream? Yes. Curry

powder? Yes. Probably a stock made

from fish and langoustine tails,

yes. Delicious. Langoustine soup, it

is a secret recipe, but chefs are

also sleeps, and I'm going to come

up with a soup which I think will be

better.

It is quite easy to do langoustine

is. They need to be in good nick.

Let me show you what I mean by that.

Flick its tail, if it goes back with

a spring you have good, third meat

inside. All of these are like that.

I will break the tail away from the

head, squeeze the back shell until

you hear it crack. A satisfying

crack. Break the shell. There we go.

I love doing things like this.

Some butter into the pan. First, the

shell is going, then roughly chopped

onions, carrots and celery. A good

glug of white wine, and now for some

fish stock.

I will bring that to a rapid boil

and leave it simmering for about an

hour.

In the other pan, melting some

butter. You will notice there is

quite a lot, but I slipped --

Icelanders love their butter, butter

in everything. Some chopped onions.

Now I am adding curry powder as a

background flavour, it works a treat

in a shellfish soup like this.

There was plenty of tomato puree,

red peppers, and I think I detected

a hint of Tabasco. Anyway, it's

going in, and lots of fresh

tomatoes.

And it goes the stock. This smells

absolutely lovely.

Plenty of cream, too, then blitz.

It wasn't that hard to digest what

else was in the langoustine soup,

mainly because I have had so many

similar sleeps in my time, so I

built it up to my knowledge and I

think I have pretty much what they

did.

I might send the recipe to them and

say, well?

Finally, the langoustine tails going

to the hot soup, only enough to heat

them through.

There we go, ready to serve. Yum!

It's my last night, I'm meeting up

with my friend again. He won't let

me leave Iceland until I try one

last dish. I've been avoiding it

like the plague. But tonight is the

night.

I'm looking forward to having some

of the fermented shark.

It smells

horribly, and it tastes not as

horrendous as it smells. It smells

way worse than it tastes. But the

good news is that with the fermented

shark, which is in this job, it is

sealed, because the smell will

overtake the whole place. But this

is the good news, that is your

friend and Batty is your enemy. So

your friends is this potato -based

vodka, 40% proof. Before I open the

jar, please take a drink.

You have

to go too.

I thought I would get

away with it!

You don't like it?

I

would never have that unless I could

drink the shark afterwards. Skol!

Oh! Oh!

Is that fun? Surveys actually, it

is. --

actually, it is. In a curious

way, because you know you will not

die. Now I have done it, I think it

is like a celebration, in a way,

because it is exciting. You've got

the nervousness and you try it and

it is terrible, but you chew it, not

too much server does not stick in

your teeth, then you whack Black the

back to -- the Black Death and you

think, yeah excavation not everyone

is happy. I might stick to the...

Skol!

Thanks, Rick, what a professional -

talking himself into liking

rotten shark, there!

He is unbelievable.

He is a

professional. Unfortunately, if

liver comes onto the menu later, I

will not be able to emulate that.

Can you please vote for the curry,

that's all I'm saying exclamation

they are not going to, I can feel it

in the air.

I will give you some

creamy langoustine and crab soup

with some crispy

creamy langoustine and crab soup

with some crispy wontons, just to

delay the liver. The chicken! -- or

the chicken!

Mandell is on.

The second episode

went out this week.

-- Man Down is

on.

You can catch up on all four.

You have a tour, you are actually a

Magnificent Beast.

That is the title

of the tour, but it is turned in

cheek, as you can clearly see from

me having to hold my stomach in.

It

is sold-out?

There is the odd single

seat here and there, I am very

lucky, it has done well.

What is it

about?

I suppose it is about your

perception of yourself and how that

might be different from what other

people think.

Example?

The title

came from... I was in a cab in

London, a moving cab, and a student

recognised me, a drunk student

recognised me...

Is a drunk

student?!

Weird, right?! He dived

through the window of the moving cab

and grabbed me by the lapels and

went, oh, you Magnificent Beast! And

let go.

Would you class that as

pulling?

He did not seem that

amorous. It wasn't the first thing

on my mind. You know, that was the

title of the show before I wrote a

thing. It has sort of come to make

sense. How you might perceive

yourself in one day but 100 people

may perceive you differently --

might perceive yourself in one way.

I want to show the view is why you

are called a Magnificent Beast.

Boom!

BBC One, Saturday morning!

Horrible, isn't it?!

That is the

tour post about this band?

It was

banned on Amazon for breaking their

nipple policy.

There is a nipple

policy?

I don't know, but they have

got one and it was banned. I had

never been banned before, it was

quite exciting. Every time I see

that image, it is outside all the

venues I am playing at the moment, I

just remember the day itself, in

between every photo taken I was

being attacked by swan.

Where were

you?!

In the lake. Some would say

that was my mistake.

They are very

vicious.

The swan hated me.

Not only

did you pull a drugs student but a

couple of birds as well! Sorry! --

not only did you pull a drunk

student.

You have just been stripped

of Prince of Birmingham.

I had put all my vegetables with

tomatoes, red peppers, all the crab

shells, root vegetables, fennel,

brandy, fish stock and we will

simmer that. I also have some rice,

I put that into thick in the soup.

Rather than using flour bread, it is

gluten-free. You pass it off, you

lose the right and you have a thick

soup.

I did not know rice was

gluten-free. I do not know anything.

Why is there a toast rack?

We are

not having toast, that is a fact.

Simmer that and give us a blast on

Man Down, tell us about that?

It is

my sitcom on Channel 4, we are in

the fourth series. I suppose it is

the story of a ludicrous manchild.

Explained, manchild, ludicrous, what

is happening?

It is based very, very

loosely on my teaching years, when I

was a man at sea, did not know what

he was doing in life. It is just

carrying about on, a 40-something

man who has not grown up.

What is

the character's name?

Dan. An

ex-lover of his is about to give

birth to his baby. In the series a

baby has arrived.

When we write Man Down, we think of

as many awful situations that man is

not equipped in adult life for, so

give giving him a baby was perfect.

And the supporting cast, you have

some great names?

Great. Great.

Friends. Stephanie Co leshgs, an

amazing OBE actress, Gwyneth Powell

who plays my mother, and she was Mrs

McClusky in Grange Hill.

Oh, wow!

And amazing cameos, we had

Derek Griffiths, he was the prince

of 1970s children's entertainment.

Do you remember him?

Play Away!

Oh,

yes.

He has a walk on part?

He plays a

wise man who gives me advice about

my baby!

And Task-Master, that is on

at Christmas?

Yes. They have been

doing their tasks already. I am

excited. As everybody is on

Task-Master, they are all

competitive. So to get all of the

winners from the series together, it

will be... Chaos!

Right.

OK.

How did you make the leap from

teaching into comedy?

I started

doing stand-up.

I did a stand-up comedy course! You

can do that, yeah, by a great

gentlemen, Logan Murray. We did 11

weeks of impro-isation. Every

Sunday. That was it. Then you have

to go out into the big Cary world of

stand-up and do five or ten minutes

here and there.

There was a period, I would like to

apologise to all of the children in

my care during those years.

Who would suffer, the children or

the audience?

Always the audience,

because you can't call their

parents!

I have crab meat there,

mixed with lime juice, chives and

chilli. I will deep fry these. So

wonton wrappers that you can buy.

But this is still a mystery! I don't

know where the toast rack comes in!

I'm impressed by your way of making

the wontons.

Squeezing them?

I would do that.

A delicate pinch.

If you squeeze them, there is no air

pocket. So they don't explode.

We could get a production line going

with me frisbeeing them into your

hands!

Let's have a go, yeah? Oh!

Man Down!

Hey! Ready, ready? No! No!

Give it to me! There we are, it's

in! So. We have seasoned our won

tonnes. We have a little bit of

the...

Still nothing.

That is where they are going! Well

done. You have worked that out.

I'll pop them in there for you.

Look at that.

So we have a little bit of creme

fraiche. Crab mixed in there. We

have the soup, the wontons seasoned

with salt. And Greg, we are going to

pour this as we go.

Do you know what, this has just gone

through my mind it is great we are

up here doing this section as they

can't have any of these. I can eat

all four of them! Do I dip it in?

Yes, there is also a spoon there,

tuck into the soup.

So, we have crab and langoustines

with soup and a crispy wonton.

Oh, amazing.

The recipe is on the website.

And while you're on there, vote for

Greg for his chicken curry. That's

what you want, isn't it?

Please!

Please!

So what will I be making for Greg

at the end of the show?

Will it be his food

heaven ? fenugreek curry?

If so I'll make spicy

fenugreek chicken with red

lentils and a mint yoghurt.

I'll roast chicken thighs spiced

with fenugreek, cinnamon,

coriander and cumin and serve

with curried lentils

and a fresh mint yoghurt.

But if Greg gets hell I'm making

griddled calves' liver with baby

leeks and creamed cabbage.

I'll griddle calves'

liver and baby leeks,

and serve with creamy cabbage,

carrots, celeriac and onions

and a red wine gravy.

Don't forget, what he

gets is down to you!

You've still got about 25 minutes

left to vote for Greg's

heaven or hell just go

to the Saturday Kitchen website now.

We'll find out the result

at the end of the show!

Now, please!

Are you enjoying that

This is absolutely delicious.

I'm sure you will give the guys a

taste.

I genuinely won't!

I genuinely won't!

Now more from the brilliant

Keith Floyd in France,

this week he's cooking

pheasant and cabbage.

Your favourite vegetable, Greg!

Yep!

Yep!

What I'm doing is cooking a

simple Alsatian dish of pheasant

rolled in cabbage and stewed in

white wine, Riesling, the wine from

the area. What is important to

mention about French cooking is that

the reason it tastes so good is that

they use the ingredients from their

own area.

Clive, if you can spin around. Here

are the ingredients. A pheasant shot

locally, for example. Here is how

many-cured salt and smoked bacon

from the farm here. And carrots from

the garden, juniper berries from sea

beds! Garlic from here and properly

homemade sausages. The reason that

the dish tastes so good is that they

use the Riesling wine. They would

not buy a jug of Moroccan wine to

make this dish in this part of the

world like we do in England.

So, I will wrap the leaves around

the pheasant. I'm muttering my

words. But sometimes it happens, you

will have to put up with it, I've

been up early, going to the shops,

getting cheese and all of that

stuff.

Then I fry all of the ingredients in

the Fridaying pan. Four or five

minutes in the pan. Nicely golden.

Ready for the main pot. This is a

dish you can also use old grouse,

pigeons, all game birds. Birds

always. Chickens, pheasants, quail

but as long as they are the old and

tough birds. Not a succulent tender

one that you could use for roasting.

Clive I will bring this over to you

to show you what is in there now.

The packets of pheasants wrapped in

cabbage on top of little vegetables

and bacon. The bay leaf goes in with

the juniper berries plopped in like

that. Then you can't use, I am sorry

about this, English sausage

manufactures, you cannot use the

ones with the E numbers, you have to

find a proper sausage OK? Give them

a prick! And bearing in mind the

principle, never cook with wine you

cannot drink. If the wine is not

good enough to drink... Which this

most certainly is, you must not cook

with it! So I will pour myself one

last little slurp, the lid on the

top... See the lid? They like lids!

And the next time you see the dish,

this will be cooked. And the

director will say "did we see the

oven properly?"

Realise so many people were coming

to lunch! I pannished when I saw the

big farmers with huge appetites

coming from the fields. It was a bit

much to ask one pheasant to feed six

people, so remember one pheasant is

fine for two or three.

Meanwhile, here in the kitchen, they

are busy preparing a speciality

choux crute.

So I will explain what I have here,

though. Chicken pieces fried with

butter, flamed in gin, adding

shallots and mushrooms, added pepper

and parsley and covered and simmered

with wine for about an hour.

Some of the chaps behind have been

eating a little of this. But I would

like to continue with the cooking

demonstration! So we lift out the

portions of chicken into here. We

finish off the sauce by adding a

little fresh cream. Pull it back

from the heat so it does not curdle.

And then we enrich it with a knob of

butter before putting it back on the

heat like that. I shall ask Mark to

taste this in a minute. To see if he

thinks it is any good or not. Melt

the butter. And check for seasoning.

I think it needs another grind of

pepper.

I then think, that I can simply pour

that over there... A sprinkle of

parsley on and that is chicken in

mushrooms and cream.

That is terrible dexterous but it

does nothing for the flavour! Why

not leave it alone?! I think that

looks silly like that! Now for the

terrible moment of truth. The rules

of the game is that the chef is

asked to taste it. If he says

something nice he stays on the film.

If he doesn't, he is cut! He doesn't

know that I said that!

It's very nice.

Perfect cooking.

The sauce is all right. But if you

keep a little bit bare and bring a

little, you know, something, much

better.

We do it here and that is very good.

So what he is saying there, in

precise terms, although the sauce is

made from beer, that I should a

saved fresh beer to add to the

last-minute to rebring back the

flavour of the beer. Otherwise he

said it was quite well cooked. You

can speak English as well as I do!

You can speak English

as well as I do!

Thanks, Keith.

Those chefs in Alsace

are a tough crowd to please!

But I'm sure it tasted great.

Right, still to come...

Mary Berry bakes delicious apple

and cinnamon loaf cakes.

She mixes flour, butter,

eggs, muscovado sugar

and cinnamon with apples,

then bakes in loaf tins before

glazing with sticky apricot jam.

The perfect tea-time treat.

It's almost omelette challenge time!

We've got the Guinness World Record

holder in the studio - Theo.

So we're taking the opportunity

to review the rules

and clear the board!

But don't worry, we've

still got the puns!

Today they are inspired by Greg's

many brilliant comedy shows.

But unfortunately they are nowhere

near as well written!

I'll be your TASK-MASTER

for the challenge, so listen up.

We want the omelettes cooked,

not raw, anything INBETWEEN(ERS)

will be disqualified.

will be disqualified.

Awful!

Awful!

Theo, will we end up a MAN DOWN?

Or will the challenge

send Rosie CUCKOO?

Find out later, let's hope

no-one drops a KLANG(ER)!

Old school.

Yeah, old school, brackets and

everything!

Yeah, old school,

brackets and everything!

And will Greg get his food

heaven, fenugreek curry?

Or his food hell, liver?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, let's get cooking.

Rosie, what are we making?

Hi. How are you?

Brilliant. Tell us

the dish first?

We are doing

celeriac rib yens with chard, garlic

and pumpkin seeds.

OK.

Can you tackle this beast, please.

This is a magnificent beast! . It

is! Much like Greg himself! We found

this in Greg's pocket! There is a

tumble weed.

Good to have a snack with you!

I

think people find it a little scary

to tackle.

They do, yes. It has the essence of

celery, it is the celery root.

It is worth it. The flavour is

unbelievable. Such a special,

creamy, earthy flavour. At this time

of year you can't beat it.

It is more subtle than celery.

To me, I know that a lot of people

hate celery.

I am a celery Hayter

but I love celeriac.

It has a subtle celery flavour.

It is interesting how you prepare

this. Even for a chef or an expert

it is a bit tough but worth having a

go.

Worth persevering for sure. We are

doing it with chard, which is just

about still in season and again it

has a lovely earthy flavour. So I

have just shredded up the stalks a

little bit and now I'm going to chop

the leaves roughly.

I still want a little bit of texture

coming through.

OK.

We have the pumpkin seeds crackling

away. So keep an eye on those.

So

water to blanch the celeriac.

Can I use the board?

Lovely.

The pumpkin seeds are on.

Yes, can you get oil in the pan for

the sauce.

We cook this at home. I have a

husband your size, Greg, 6ft 8 man,

he found this difficult to do, the

ribbons. I think that they are

tricky.

But worth doing.

When you said "we" was it the royal

we, he made it, you ate it?

Yes!

Now, I have known you eight or nine

years.

Almost ten.

The reason is that you came up as a

young journalist to do an article on

Birmingham, you interviewed me.

. I did, a baptism of fire, Glynn.

How was it for you?

I was so inspired by what you were

doing, at a time when fine dining

was changing quite a lot. So much

happening in terms of restaurants

becoming more relaxed and fun, and

you really embody bad for me.

What

is really surreal for me is that you

interviewed me and now I am

interviewing you, because you are

now a famous food writer, is that

right? I will say you are.

BBC Good

Food Magazine, I do recipes for them

every month, and with Borough

market. And I do lots of recipes

online.

So you know your onions?

I

do. A shallot. Sorry!

Did you get

that one, Gregor?!

Live TV does

weird things to you.

You have

written two books?

A Lot On Her

Plate, which sums up my life. Food

styling, cooking, pop-up, food

writing and journalism. The book is

recipes that capture the enthusiasm

around foods and are all about

sharing, lovely easy recipes for at

home.

Sounds like you need a bigger

plate!

Like a partridge.

Swiss chard

in the plan?

Yes, the pumpkin seeds

are nice and toasty, now I will add

in the leaves of the Swiss chard,

going with the garlic, lots of

garlic, lettuce and fusing with

thyme and chiili. -- that is

infusing with. This is a great dish

if you are trying to get more veg

into your diet, it is essentially a

big bowl of veg, but if Theo will

forgive me, it borrows from Italian

pasta cooking techniques. So we are

making a lovely sauce, plenty of

olive oil, then we will toss the

ribbons through that and it will

have so much flavour.

And if you'd like to try

Rosie's recipes or any

of our studio dishes then

visit our website

bbc.co.uk/saturdaykitchen.

Celeriac is a brilliant ingredient

to use for this, when you cook it

hit will have a nice texture and

bite.

It still has a little bit of a

bite, which is really nice. If you

can't eat pasta...

The flavour does

not overpower, celeriac? Is it not

overpowering?

It is not, but what is

lovely as the ingredients were

cooking with really complimented,

the earthiness of the chard, garlic

and Thai work really nicely with it.

You started out cooking at home as a

child with your parents?

My mum is a

fantastic cook, she is definitely

the first inspiration, and then as a

young food writer in my 20s, going

into kitchens like yours, seeing

chefs doing amazing things and

working and learning with friends of

mine who are chefs and caterers, and

I do pop-ups as well. It is a

constant...

It is all about food.

All about food.

Chilies, garlic,

Swiss chard, pumpkin seeds in there.

I have blanch the celeriac.

Let's

get that into the pan with a little

bit of water, it will have given

some of its flavour to the water. It

is salted water as well. That goes

in. This will just get all the

flavours going in the celeriac.

Do you think cooking with vegetables

like this, do you remember the phase

where there were all the ribbons of

courgettes, has it moved

dramatically from much?

This is not

really like that, courgetti, it has

a lovely bite to it. The idea of

people getting more and more veg

into their diet is really good, it

is something we all want to do more

of, and when you have seasonal

ingredients... This time of year is

an absolute gold mine for beautiful

autumnal ingredients, it makes total

sense to use them and try to find

new ways of cooking them.

It is incredibly economical as well,

if you have ten minutes, if you have

a celeriac lying around, cook this

dish.

Or in your pocket!

Rosie, you are obviously very busy,

what is next for you?

More pop-ups,

more cooking. Food styling, carrying

on the writing. More recipes. Yeah,

just ongoing stuff, really.

Maybe a

bit more Saturday Kitchen?

That

would be great.

After my job?!

I

could never do your job.

That looks fantastic, a very

generous portion, but it is lots of

vegetables.

A little bit extra...

Pumpkin seeds.

A little bit of oil

drizzled.

You finish it off, chef.

A

little crack.

Is it easy to come up

with new recipes, Rosie?

It takes a

lot of energy, I am constantly

inspired by travel, chefs,

restaurants, eating out, the

allotment and what is in season. It

is creative and I love it.

Green

fingers?

The allotment is a mess at

the moment but I hope by next spring

I will be cultivating some of the

chard.

Talk us through the dish.

Celeriac ribbons cooked with garlic,

chilli, thyme, vegetarian cheese,

crunchy pumpkin seeds and Swiss

chard.

Lovely, fantastic.

Bring it here.

Greg, round three.

You are doing all right today!

I

wish I could say I full, I am not.

You always miss out, do you want

to...?

I will have some afterwards,

thank you.

It smells fantastic, it

really does.

I am trying to get the

celeriac.

All the garlic.

It seems

like hard work but it is really

worth having a go with the ribbons.

Once you have peeled it, the ribbons

do not have to be perfect, you could

use a mandolin but I always cut my

hands. If you have a good peeler.

Mandolin?!

How is it?

Delicious.

Vegetarian cheese?

Exactly.

It does

not have rennet.

Delicious.

Equally

you could use me true blue, pecorino

or Parmesan.

And I have the perfect

wine for this. Rosie, you know how

much I love this, I have told you

millions of times, I love that it is

so healthy but delicious, and I

think I have the perfect match. It

is the Paul Mas Astelia Limoux, it

is from Aldi. It feels all singing,

all dancing, it is quite expensively

made, French oak, American oak,

coconut, spice. It goes brilliantly

with this because you have a earthy

and nutty notes, it just marries

really perfectly with the oak, and

you have the lemon acid which cuts

through that silky chard, I really

think this is a fab match. It looks

very expensive. But £8.99.

I am

having the time of my life over year

explanation of this is delicious.

Fantastic, guys.

Now it's time for Si

and Dave, the Hairy Bikers.

They are in the USA getting

stuck into the biggest

stew pot I've ever seen!

Hang on, and event is on celebrating

another local chicken dish, one of

the junior's lesser-known secrets.

Then, David, in our quest to uncover

the chicken secrets of America...

We

just have to go?!

It is only cooked a feud times a

year, and when you see the size of

the pot, you will understand why.

They are probably washing up the

rest of the time.

Flipping heck,

look at that part. What a whopper!

Brunswick stew is traditionally

cooked in a massive potted

fundraisers, and the event today is

for the local pool.

Kellenberger, I

can't wait to get this stew-bilee

started. John is head of the stew

crew. How far back in history does

it go?

Document back to 1828, lots

of people have tried to copy across

the country but it is not the same.

It is a time-honoured tradition, you

want to get a group together and

have fun and food, you cooked stew.

Do you have a canoe by any chance,

you do that very well. You really

should.

It is the only thing I

paddle.

Is deep-fried chicken was the

precursor of fast food, Brunswick

stew is all about mass production,

slow and low style.

My American name

is Chip King! Brilliant.

Making my

eyes water. Straight in?

Apparently

this is John's baby crockpot, which

feeds just 700. This source of

regional pride is a luscious

comforting stew containing about 35

chickens, tonnes of tomatoes and a

gargantuan amount of butter beans,

and it is about as far away as you

can get from fast food.

You are not

kidding. We have to wait about six

hours for a whopper of a part like

this.

What would we have to do before we

get to where it Proclamation Strew

Crew hat?

Stir for about an hour.

Then I will bring you a cap.

I will

just go for a swim!

The fundraiser does not start for a

fewer hours...

Though he had to do

it, didn't he? Get one up on me. Top

of the pecking order.

You look

tired.

Nope!

Honestly!

We annoyed you with the Proclamation

Stew Crew cap.

You are so yesterday!

Please can we have a swim before

every turns up to you to?!

I'm

first, I've got the cap.

MUSIC PLAYS

You can't beat slow and low.

It is a great way to cook chicken,

it absorbs flavour and softens as it

cooks, a perfect dish to come home

to.

John, it's got to be ready?!

We've had a swim and everything, got

changed.

But what does it taste

like?

I have no idea. I am starving,

that is why I'm here. You knew we

were coming. This is my first ever

Brunswick stew.

It is tasty, it is

thick, it is nourishing.

Is chicken.

I am not surprised that you guys

raise funds with this, because it is

excellent. It really, really is

good.

I hope you sell loads.

So do

I!

We are now ready to serve the

legendary Brunswick stew!

Thank you, sweetheart, very kind.

Three bucks for that.

They start young with the Brunswick

stew.

It is part of their culture

and heritage.

Roll and a bowl for

this lovely lady.

They are selling like hot cakes, the

stew crew are on fire.

Very hearty.

You want to be able to get up the

ladders! -- you won't be able to.

This is good, honest home cooking,

but there is such a lot of regional

pride in it. Everybody has their own

recipe, like the Southern fried

chicken.

It is a culinary art in

itself. Stirring bat with a spoon

the size of an Au takes some skill.

They are great people and I hope

they make enough to keep this pool

going forever.

It might be gone with

the wind with all those beans!

Frankly, my dear, I think we should

have another bowl!

Thanks, boys, I'd go easy

on the stew if I was you!

And that is it!

The heaven and hell

vote is now closed.

Greg's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

Becky is from Leicestershire?

What

is your question? Hi, my friend gave

me Saulsify, when I bit into it, it

was bitter and woody.

Should I have cooked it first?

I

would have done. Theo will hello

with that one.

Becky, peel it, blanch it in salted

water until you put a knife through

it, when it is tender, put it in a

pan with garlic, olive oil and

thyme, and get a bit of colour on

it. Serve it with a wrack of lamb.

It is a wonderful ingredient.

Underrated.

I do half water, half apple juice

and cook it like that through the

same process.

Happy with that?

That is brilliant.

And don't eat anymore raw vegetables

until you have done the research!

Thank you! Greg, you have tweets for

us?

Thank you! Greg, you have tweets for

us?

She's gone. She got what she

needed!

So selfish!

I have a tweet

from Rosie who asks sweet ideas for

pumpkin?

Obviously the pumpkin pie

is a famous one. Or roast the

pumpkin until it is caramel iced,

sweet and creamy, Puri it, with

butter and nutmeg and use it in a

cake batter so like yoghurt or an

added ingredient you can add the

pumpkin through the cake batter and

bake it off to have moist pumpkin

cakes.

And it is naturally sweet.

A naughty

treat!

And a teaspoon of baking

powder, it could be a little heavy?

Of course.

Greg, another one for us?

Sam, has a

question for Theo... Get off my

tweets! What three ingredients could

a you not be without and why?

Oh,

God, olive oil. I love cooking with

it. Marmite. I love eating toast and

Marmite and chocolate.

Those are the three ingredients you

couldn't live without? It sounds

like you answered the question, what

is your ideal midnight feast!

And

one more tweet?

I have one more, it

is a general one for the group.

This makes me laugh. I feel like I

should do it in an accent: How can I

make a caramel sauce, every time I

do it, it goes lumpy! That's from

Debbie.

Where is Debbie from?

It doesn't

say.

With that accent, I would say South

Africa?

How dare you!

Caramel, sugar

into the pan, don't touch it so

much. Put it on the heat. Then it

will dissolve, add the butter and

some cream.

A little at a time so it does not

shock the caramel.

That is how to do it.

I couldn't

agree more.

How would you do it?

Exactly the way

you did!

Exactly the way you did!

It's bonfire night tomorrow,

and it's also time to think

about ordering your turkey

ready for Christmas.

For our foodie film this week

we visited Copas Turkey Farm

in Barkshire, where the farmers

are taking turkey

welfare to new levels!

So what is essential about our

turkeys is we slow grow the birds.

So they have a lovely long life. A

happy, healthy turkey is a tasty

turkey. A problem was fishings being

let off. They spooked the animals

and they scratched each other. To

overcome it, with have trained the

turkeys before Bonfire Night to get

used to the fishings. Fireworks.

A couple of years ago we had moved

the turkeys to the range, we were

hammered by the foxes. We lost

several hundred in a week. So the

farm manager had the idea to try

alpacas. The idea for the alpacas

came from a farmer friend of mine

from the north of England.

He had heard that people used alpaca

to guard the poultry. So we brought

them back to the farm. And a couple

of weeks later I saw with my own

eyes the two alpacas chasing a fox

from the field. So that's the proof

in the pudding.

How are you doing, turkeys?! Gobble!

Gobble! Not too bad then!

The idea

with the musical instruments is the

extension of what other poultry

farmers do, some hang CDs to keep

the turkeys occupied. We thought we

would go one step further and put

musical instruments up. So the idea

is to keep the turkeys occupied and

they can play a tune at the same

time!

So preparing turkey can be

easy. Our turkeys self-baste because

of the age of the bird there are

lovely fat tracks. Add salt, pepper,

breast side down, cover in foil, and

cook for 45 minutes, and then take

it out of the oven and turn over, to

get the skin crispsy, back in the

oven, depending on the weight, then

after cooking leave the turkey to

stand for an hour before carving.

You can carve the bird straight off

the breast, this means that the

breast meat retains the moisture

better, especially if you want

sandwiches on Boxing Day! My part of

the turkey is the oisters. These

definitely don't make it to the

table! That was a shocker. Turkeys

playing instruments, al-Palas

roaming! That is serious.

Christmas single, the possiblingas

and the turkeys.

My mind was blown by that.

And the meat looked incorrectly.

And the music playing.

Music and wine for turkeys. What

more can you want.

Hot chocolate and Marmite!

Right!

It's omelette challenge time.

A couple of weeks ago Michel Roux

showed us all how to cook a fast

but edible omelette,

proving it can be done!

Theo, you've held the world record

time of 14.76 seconds since 2015,

so we're leaving you in the centre

of the pan for posterity.

Rosie, you are up for the first

time.

So from now on, the aim

is to cook an omelette

we can feed to our crew -

if not it's going

in the compost bin!

Because here at Saturday Kitchen

we send all our food

waste to be composted.

We want you to make a perfect

three-egg omelette.

You are staying in the middle of the

pan.

You are the world record-holder.

Rosie, your first attempt. If you

are lucky enough and you get into

the pan, you can stay there for five

weeks. If it is good, the crew will

eat it...

CHEERING AND APPLAUSE. If it is bad,

the crew go home #4u7kry and it goes

in the come post! Let's make two

good omelettes, guys. They are

looking hungry! So, let's put the

scores on the screen, the clocks on

the screen. OK.

Three, two, one, go! So,edible,

yeah? Think about it.edible!

Think about it edible!

Think about it, edible!

So, crew or come post?

It's going to

be...

A nice omelette. Mr Roux did

it in 40 seconds.

How are you getting on Rosie?

I have

a brown butter situation but I think

it will be delicious.

I will be the judge of that. Theo's

is down. Rosie is down as well.

Rosie was composed throughout all of

that. Like an omelette Ninja!

I'm up

against the world champion. I have

to pull out the stops.

I burnt the

butter!

Right, let's have a little

look.

Yeah, I think, the butter has gone a

little far.

It's nice and nutty!

OK. OK.

You have seasoned it well.

It is baverse, if you had rolled it

like that, there you go. I think

that the crew will like that! You

think so? ! There is one crew member

fed! Theo, world champion... The

butter has burnt.

It is definitely cooked! To be fair

it is not as baverse but I think

that the crew would eat that

So you are both on the board. Rosie,

your score was... 55.44.

So you're in the pan by the world

champion.

You are now in the pan with the

world champion.

Theo... You didn't break the world

record today! You broke my heart

with the burnt butter! OK. You are

both in the pan. And all of the

crew, or two of them, will get fed.

Brilliant.

Brilliant.

So will Greg get his food heaven,

spicy fenugreek chicken with red

lentils and mint yoghurt?

Or his food hell, griddled calves'

liver with leeks and cabbage?

We'll find out after we've

joined Mary Berry for

afternoon tea and cake.

The whole tradition of afternoon tea

grew up around the drink that we've

imported since the 17th century. But

13 years ago someone actually

started growing tea in Britain.

Cornwall, to be precise. Today I've

come to meet Jonathan Jones,

managing director of Britain's only

tea plantation. Who would have

thought it? Growing tea in

Cornwall?! You see, imagine it on

the slopes in India, you know, and

ladies bending down and picking it.

Here it is in Cornwall.

It is the first truly English tea.

In this part of Cornwall, we get mod

rated winter temperatures. It is

humid but rains a lot and is sunny.

The soil is acid. It is a

combination of all of that comes to

together to give a true

microclimate, it is just like

Darjeeling.

Is it? So what is a tea plant?

It is

a camellia. Most don't realise yes a

tea bush at home. We have been

importing this bush for over eight

centuries. The Brits took it to

India are in the 1820s and now India

is a huge producer of tea employing

1 million people.

How much tea can you get from the

bush?

Over the course of its life,

millions of cups of tea. The leaves

produce for years.

You take a couple of buds from the

tops, and there is your tea.

Now, what about milk?

Good China

copes with tea first and is the norm

for most people to have their tea

first. If they like milk, you can

see how much you need by adding it

second.

In the old days I believe you put in

very hot tea in thin China and it

might crack?

That is true.

But this is toughened.

I will put is splash in. It is dark.

How long do you brew tea?

In this

country we drink a lot of tea. We

are not patient. So the tea is

blended more for that sort of tea

drinker, so it tends to be quick to

draw, as they say. So the colour

comes out quickly. But we should

wait longer. If you are at home with

more time, loose tea in a tea pot,

five minute, what is that?

That is a very fine cup of tea.

Fruit and spice is normally

associated with rich, dense cakes,

but this loaf cake with apple and

cinnamon offers a much lighter way

to spice up tea-time. I'm actually

going to make two, one for now and

one for the freezer. Start off with

the flour, 200 grams of self raising

flour, 75 grams of butter. I find

that it helps to have it a bit soft.

And then a light rubbing in, which

gets the air in it. When the butter

has combined with the flour TUI

breadcrumbed texture, add 100 grams

of light muscovado sugar and a

teaspoonful of ground cinnamon.

Cinnamon and apple go really well

together, and they use it an awful

lot in Europe. Think of apple

strudel. Likely combine the sugar

and spice, then prepare the apples.

I'm using three Braeburns, which

must be quarter and peeled. If I was

using our old favourite, Bramley

apples, they would go into a mesh.

Eating apples, sometimes known as

dessert apples, hold their shape and

I want to keep the texture. We have

three apples prepared, I will keep

half to go on top of the tin, so I

will pop back down there. When I was

a child, we had a lot of apples in

the garden and when it came to

picking time we had to go up the

tree and have a basket and not that

-- not let them fall. I have always

liked climbing trees, I really

enjoyed it.

With the apples chopped, lightly

whisk three eggs, then add both to

the mixture and stir it in.

That is quite a soft mixture, there

is a lovely, spicy smell coming up

from it.

Spoon the mixture into two greased

and lined one lbs loaf tins. I find

two smaller cakes baked more

reliably than one big one and it

means I have one for now and another

for the freezer. To decorate the

cakes cut the remaining half apple

into thin slices and place on top.

And then, to give it a nice crunch,

I am going to add a little bit of

Demerara sugar. I will just sprinkle

that... I suppose I am using about

two tablespoons over the top of the

apple, that will melt and become a

lovely crunchy topping and a good,

even Brown colour all over.

Now they are ready for baking, so

into the oven at 160 fan for about

35 minutes.

Once the cakes have cooked, turn

them out and spread with apricots

jam. It will melt to leave you with

a lovely, sticky glaze.

There you go, wonderful cinnamon

apple cakes. This is a perfect

choice for the adults. I think they

will be thrilled.

Thanks, Mary, the perfect

partner for a nice cuppa.

Right, time to find out

whether Greg is getting his food

heaven or food hell.

As if we don't know!

Food heaven could be spicy fenugreek

chicken thighs with red

lentils and mint yoghurt.

Or hell, griddled calves' liver,

baby leeks and creamed cabbage.

Today has really swollen, it has

gone from hell to heaven back to

health.

Oh! So I am in with a shout.

You are in with a shout, and the

chicken is not far away. It has been

really tight. The vote has ended 57%

to 43%, and 57% wanted to see you

get...

Drum roll...

get...

Drum roll... Heaven!

CHEERING

Thank you to all the voters.

I will

high five the liver.

He is taking a

toll.

That is so nice of you all,

thank you.

Icher he is taking that

home exclamation

should I carry on

standing here?

I can give you a job

if you want to.

I will just be like

Bez, you cook, I will dance.

Theo, finely chop and dice and

onion, I will cook the red lentils

with curry powder, chiili, coriander

and lime.

What does the fenugreek

look like?

This little fellow.

Not a

nice on its own, interesting! Not an

amazing solo food.

It is like when

that young lady bit into raw salsa.

Mustard seed, only in speed,

coriander, cinnamon...

I was so sure

I would get the liver, I am

delighted.

I am just sad that we did

not get to Bez for you, Greg!

Wow! A

bad joke was offal!

-- I am just sad

that we did not get to de-liver for

you, Greg!

We will blend that down to a powder.

They smell good.

I feel so useless.

Just rattle that plan!

Have a stir.

You have done plenty of

comedy shows, been a great success,

what was the most favourite

programme you have done, that you

most enjoy it?

Gosh, it is a copout

but I could not pick. I am very

proud of Man Down, I am part of the

team that writes it.

You are not a

fine of rating?

No, it is really

hard but worth it in the end.

You

enjoy the filming?

It has been the

same crew and lots of the same

actors for four series, we just have

fun. It really is a proper laugh.

Sorry, Rosie, I am rolling the

chicken thighs in the fenugreek and

the curry spices...

Is there any

fresh fenugreek?

Just the ground

seeds. As you can smell, it is quite

aromatic.

It already smells awesome.

I will put those in the oven for

about ten to 12 minutes. We don't

want to fry them now, we will burn

the spices on the outside, OK? I

will quickly wash my hands. Eating

when you were growing up, was it

always torture or did you have some

highlight customer

no, my mum was a

great cook, it was just every other

Friday I had to go through that. On

the other Fridays we had fish.

How

did you use Pavard? Poached eggs in

the milk? My mum used to get out

this big flower replan, it would

wobble all over the place and when

that came out I thought, we are

heading to like having haddock and

eggs. -- and I thought, we are

having haddock and eggs.

Do people

still have that?

It is not quite so

yellow.

But does not sound as fun

extra measure my

any foods

disasters, Greg?

From the cooking?

Every single thing I have ever

attempted. Absolutely dreadful.

Did

you teach you?

The biggest disaster

I had was when I was on this. James

Martin had Wei Gu beef, and after

the show he said I could have it,

told me it was about 500 pounds

worth. -- had some waygu be. I

invited a friend around and ruined

it. He did not tell me how to cook

it! I'm sorry.

Did your dad cook?

My

dad took early retirement and he

cooked, macaroni cheese, that was

it.

Is that a family recipe passed

the generations?

It was delicious.

And when my mum was not looking he

made as sugar sandwiches.

This will be the first time my mum

is finding out! When she was out he

used to go, ssh! White bread, thick

butter, white sugar. He was really

looking after my health back then.

Man Down is on this Wednesday?

Yes,

we are two shows in six, it is on

Wednesdays at 10pm.

Channel 4, 10pm,

get watching.

It is absolutely

ridiculous, please watch.

I watch

the Inbetweeners the other day, and

the delivery of the two lines when

we'll called you fill, thanks, Phil.

Call me Mr Gilbert? It was my

favourite scene to film.

It was my

favourite scene. You are writing new

stuff all the time and touring, it

must be difficult that people look

back fondly on the Inbetweeners, are

you cool with that?

Of course, I

love it. It was a great show to be

part of and a really big break for

me, I am delighted. And I love

people shouting Gilbert at me in the

street, it is always, always funny!

I am joking, I am delighted. I am

delighted to have played the part,

really.

B recut, the chicken has

been rolled in spices, fenugreek,

coriander, cumin and a little bit of

butter. We will finish that with

lime and some seasoning. The red

lentils have been cooked down with

onions, chicken stock, coriander to

finish. A little squeeze of lime.

Rosie, you have the natural yoghurt.

There is one and a half lines in

there, that much juice, some chopped

coriander and mint. Really fragrant.

Can you get the dish for me, feel?

Can you say that some garnish? About

making it for me just now.

Did you

cook it in there?

Baked it in the

oven.

Isn't that clever? You don't

burn the spices.

We will crack on

with this, usually chicken thighs

have a bit more fat. Lentils in the

dish, Theo. Some knives and forks,

Rosie? For Greg...

Not just Greg.

I

am afraid it is just Greg. That is

amazing.

It is really simple...

It

looks really juicy.

Some fact going

through the thighs.

I am a recent

thigh convert, having always cooked

breast.

Drinks, please?

I have gone

for Blue Moon beer, £1.75 at Tesco.

It is brewed with coriander. It

picks up the coriander in the rub,

in the lentils and in the mint

yoghurt. A bit of a coriander

festival, brewed with a look so nice

and creamy. -- brewed with oats, so

nice and creamy.

That was hot

excavation

is it happen?

It is so

delicious.

How was the beer?

Thank

you so much, I thought you would

stitch me up. Thank you, having

voters.

Batted like a really good

shandy.

I will deal with the 47%

another time.

Do the chicken thigh

is brilliant, really juicy, baking

in the oven is really good.

I tried

this in rehearsal, it is delicious.

I have not tried the chicken yet, I

shall be leading in.

A really nice

level of heat.

Well, that's all from us today

on Saturday Kitchen Live.

Thanks to all our studio guests -

Theo Randall, Rosie Birkett,

Sam Caporn and Greg Davies.

All the recipes from the show

are on the website,

bbc.co.uk/saturdaykitchen.

And don't forget Matt Tebbutt

is back next week, and he's got more

Best Bites for you tomorrow

at 9:30am on BBC Two.

Have a great weekend!

Have a great and safe bonfire night.

See you soon.