05/04/2014 Saturday Kitchen

minutes of sensational food! This is Saturday Kitchen Live. Welcome to

the show! With me in the studio today are two men who share a

passion for simple tasty food. First, the man with an empire of

healthy fast food restaurants as well as one of the most famous

surnames in British television, it's Henry Dimbleby. Next to him is a man

with an equally recognisable surname. He was responsible for

introducing this country to the joys of Italian food. Yes it's the one

and only, Antonio Carluccio. Good morning to you both. Henry, what are

you cooking for us today? I am cooking a vegetarian dish. It is a

cauliflower with kale and it looks like couscous, with tomato and

ginger chutney it is a really light alternative to a couscous.

Tastes fantastic. I had some this morning.

Antonio, what are you making for us? Ravioli with spinach. And burrata.

Now, some people get confused, thinking that this is buffalo milk

but it is cow's milk? Yes. It has cream in it? It has a lovely

creamy sauce. The sauce? Rosemary and pine nuts.

So two tasty sounding dishes to look forward to. And there's our usual

line up of foodie films to look forward to as well. Today, we've got

hearty helpings of Rick Stein, Celebrity Masterchef, Ken Hom and

Ching-He Huang. Now, our special guest today is one of an elite group

of people who knows exactly what it's like to win the British Grand

Prix. Not once but twice, in fact. Last year he called time on his

brilliant F1 career to embark on an even bigger challenge, the Le Mans

24-hour race. Please welcome to Saturday Kitchen, Mark Webber. All

of the crew is excited you are here as well. A new chapter in your life.

How is it going? You have been testing Le Mans? Yes. It has been

busy. We have been to the south of France.

We have been testing the car down there. It is a big race to get

right. It is a big change for you, though?

Going on the F #16789 circuit, to come out of that, to walk away. At

some point you have to do it but it was your decision -- F1.

You could have stayed on longer? I could have done, to be honest,

spraying the champagne around and being with the guys but it is not

forever. You have to get the calling point right. That is not easy for

any sportsman or woman, to put up the white flag, to say that they

have done this. So this is a perfect cocktail for me.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Mark. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? I'm a big sweet-toothed guy. So I would go for heaven,

carrot cake. For me, hell is battered or fried food. I can't get

my stomach around it. So it's either carrots or batter for

Mark. For food heaven, I'm going to turn the carrots into one of Mark's

favourite things, a carrot cake. The carrots are grated into a cake

mixture with pecan nuts, dried fruits and lemon zest. It's baked

and served with creme fraiche icing, candied carrots and a few more pecan

nuts on the top. That looks mega. Or Mark could be having his food

hell, batter which I'll use to cover a fantastic fillet of cod. The fish

is dipped into an enriched batter with cider vinegar and beer. It's

deep fried and served along with homemade mushy peas, a classic

tartare sauce and chips. Heart attack! Yes! You'll have to wait

until the end of the show to find out which one he gets. If you'd like

the chance to ask a question to any of our chefs today then call: A few

of you will be able to put a question to us, live, a little later

on. And if I do get to speak to you I'll also be asking if you want Mark

to face either food heaven or food hell. Hungry? Very much so.

Right, let's get cook and we're kicking off with a dish from this

man, Henry Dimbleby. So what are you making for us?

We are making cauliflower, we are going to spirits that up with kale,

and a tomato chutney. There is an Indian theme? My mum was

brought up in Syria, this is the way she cooked for us.

This is a really tasty way of cooking your vegetables? It is a

secret to a happy life. The children will eat well, the planet will like

you, people will fancy you more. Really? Absolutely. If your can make

vegetables taste good, your life will be better than ever, I promise

you. Have you been on the drink this

morning? I have, actually! This is from a cook book called Fast

Vegetarian. That is named in honour of Mark.

Is this your new book? Yes. The idea is to take simple recipes, ten

ingredients, no more than six step, to help you get more veg in your

diet. So, blitz the cauliflower. Put it in

the pan with some maple syrup. Fry it off until it is soft.

This is unusual. I have never put the two together, especially with

cauliflower. But it works well. Well, everything sweet and sour with

veg is critical. Whether it is lemon juice, what is giving the sweetness?

The carrots, a sweet base, then you need a sour top. It is critical.

Now, Leon is taking over in the UK, especially in London. Where does

that inspiration come from? My business partner John, his surname

is Febraro, he is Italian. My mum was brought up in the Mediterranean.

There is a lot of that influence in our cooking. I am squeezing out the

kale. . Will make a batter out of Grand National flour, that is dried

chickpeas. I have paprika, cumin and turmeric and a little bit of milk.

Shall I throw in the tomatoes? We will get that in a little minute

when it is a bit hotter. We may add some maple syrup in there to get the

sweetness. So, there you have the ginger and

the syrup? That's it. Then we put in some feta in here. We crumble that

in. An interesting fact about ginger

this week, I learned. Working with a vet. They said if you feed the dog

ginger it stops him from being travel sick.

Is it true? I don't know. How to get ginger down them, I don't know.

You are not allowed to give them chocolate, are you? No, or grapes,

don't do it. Olly has cooked this dish three

times with his kids this week when choosing the wine. Tatty is a great

way to get veg into the kids' diet. Now, this food plan of -- it is a

great way to get veg into the kids' diet.

Now, you have a food plan? This is about helping kids in school to eat

well? Yes, we are looking for a lot of help from government. If you go

to foodplan.com, they will find out information to help them, the

schools to put in kitchens and to help the children to learn to cook.

Sadly, when I looked around a lot of the schools have stopped cooking?

Yes. And also, a lot of schools are giving packed lunches to kids. That

is now being changed. People are putting kitchens back into the

schools across the country. It will be a big and a positive change.

This starts in September? Yes. So what is going on there? I have

put on the fritters. I will do them lightly. I have taken off the

tomatoes. You just need to get them moist. I will flip these.

What about cooking at school, Mark, were you any good at it? Rubbish,

mate, rubbish. You make it look very, very easy.

Had a bet with a friend, if you came on the show and did not cook at all,

I reckon that James would cook it all for you. I have never seen a

more talented man. I will pay you later for that! Now,

check the seasoning. This looks like couscous. If you give it to people

and ask them what it is, they will say it is couscous. The only person

who knows is my mum. But people will not guess.

So, seasoning over there. Remember if you'd like to put a

question to either Henry or Antonio then call us now on: Write that

number down, mate. You got it? ! Now a little bit of

the couscous there. I will take the fritters. Antonio said why are you

putting them in a tower? He is right. I was doing it in a tower, I

have seen it on the telly. It is posh. So I will not put them in a

tower. I will line them here like that. Thank you! Thank you! And is

there vinegar in there with the tomatoes? No, the tomatoes are sharp

enough. They give the bite if you think about things that sharpen

things, lemon juice, vinegar, tomatoes, it is something to give it

sweet and sour. So chuck a little bit of that on top. A little bit of

fresh coriander to sprinkle on. I can do that.

There you go. There you go.

So give us the name of the dish? Cauliflower, couscous, with kale

fritters and tomato chutney. That's what it is. Right, we have to

try this one. Come over here, Henry. Dive into that one, Mark. Tell us

what you think. It is fresh. The kale is blanched

beforehand. Yes, no more than ten ingredients,

no more than six steps. That thing of picking up books. Antonio was

talking about his principle, a minimum of fuss and maximum of

flavour. How to get that process on the go? That is great.

Tastes great. Loads of flavour in there.

We need some wine to go with this and we sent our expert, Olly Smith

out to East Sussex this week. So what did he choose to go with

Henry's fantastic fritters? out to East Sussex this week. So

what did he I have come to Harvey's Brewery, I love to worship at the

alter of beer but it is time to hit the High Street to get some tip top

wines to match the rocking recipes. Now, then, where is my wine? ! With

Henry's cracking couscous and spicy fritters, the key to picking a wine

to match the dish is to think about the fruity element, coming from the

apples in the couscous. You think think about this Chenin Blanc from

South Africa, that has a similar flavour, like this, it is top-value

for money, the Zalze. But I am reaching for the Riesling. I am

select selecting Dr L Grey Slate Riesling 2012. The perfection

description. This is much maligned but when it is as fruity and

refreshing as this, it is easy to fall for the charms. This one comes

from the Mosel Valley. This has fruitiness, and a lower level of

alcohol it is perfect with spicy food Forsythe an easy lunch time

sip! The exotic fanfare of fruit in the Riesling is spot on for

preparing with spicy and aromatic flavours. Think about the curry

powder, the cumin, the coriander and the mint and the spicy fritters. The

sweetness comes from the maple syrup and apples, with this Riesling it is

off-dry. That is perfect to wrap around the food. And finally, the

chutney with the ginger, this wine has the perfect level of fruitiness

and zing to resonate and ride the recipe home! Henry, here is to your

crack cracking Cowley flower couscous and the splendid fritters -

cheers! Cheers indeed. A bargain this one.

I love it. It is not something that I would pick.

It is not sweet but semisweet. Great cold.

What do you think, Mark? I am not big of Rieslings but that is sharp.

There you go. Coming up, Antonio will be preparing

some pasta for us. What kind are you making today Antonio? I am making

big ravioli. That will have the burrata in it.

And don't forget you could ask Antonio or Henry a question if you

call this number Now, Let's take a trip to India for this week's food

postcard from Rick Stein. He's in the city of Cochin to meet one of

the country's top chefs and their first port of call is a very special

spice shop. This would be the location where

historically they have been storing spices and selling them from.

Really? Yes. That looks good. What a great smell.

I met up with an important chef, running the kitchens in one of the

area's finest hotels. He really knows his stuff.

Especially about the spices! Look at that.

This is the sort of place that you dream of. We have run through what

we are looking at here? Quickly, this is one of the most famous

spices from Kerala. The cardamom. There are three grades here.

Those are the smaller one, those are the bigger one, and these are the

biggest versions, the most costly. And here is mace? Yes. Absolutely.

This looks very good. This would be the covering of the

nutmeg. Now what they do is break it open. Then they dry it like this.

When it is dried it separates. It is one of the best spices that

you can get. And that is the dried turmeric

there. Yes.

You would favour buying it whole like this? Then I need a mill of my

own. Ideally, that is what I would like to do but I have so many spices

to pound, it is too much. As a part of the local community, I get my

spices ground by a particular gentleman. He grinds all of my

spices. So you know what you are getting?

Yes. OK. You must be excited by the

quality. What does it feel like to be in the centre of the spice trade,

almost? It is a big responsibility on the shoulders to ensure that each

customer and guest is able to get a feel for that. To see that we are

utilising the spices and giving the best of the spice to them.

I bet. I feel responsible to give that

story to the customer to. Let them realise that this is the biggest

thing that is happening here. That they must feel it from the food.

I love stories about food. Especially if it is combined with a

railway journey, set in the old British Raj. And Ajith told me this

one about his famous first-class railway mutton curry.

Are you sitting comfortably? One day a British officer was travelling

down the Malabar coast on a train. He was peckish. As the miles built

up, he became ravenous. He followed his nose to the kitchen car and took

a bowl of what was served up, a mutton curry. It was far too spicy.

The cook wanted to please and added coconut milk to bring down the heat.

The officer enjoyed it so much, he declared it fit enough for awful the

railway first-class compartments, hence first-class railway mutton

curry! I associate when you say to a lot of Indian people, what is this

going to be like? "First-class"! So in a hot pan, the vegetable oil and

the whole spice, bay leaves, mace, cinnamon, black cardamom, star anise

and cloves. Then a piece whizzed up with fresh garlic and ginger. Next,

a generous amount of chopped onions. You start to get the flavours of the

ginger and the garlic. Yes, the smell is lovely. Ajith, I

know that the word curry does not mean a lot to you. With use it in

the UK to mean lots of Indian food. But what do you say is the most

important thing about a good curry? It must be braised slowly. Cooked on

a slow fire, cooked with a lot of love and passion.

It is very important. You cannot make a curry in a jiffy.

Pam, Pam, balm, all of the ingredients, a high fire, and put it

on the stove. That does not make a curry. Now the spices. We have

chilli powder. It is a lovely red colour. Around

that is? That is coriander powder. A little bit of the turmeric powder.

A pinch of garam Marsala. Now we are going to make a small

piece with this in hot water. So that will drop the temperature of

the pan a bit? If I add the water, it stop it is from burning if I add

them straight away in the pan. That makes a lot of sense to me.

It does. Now the mutton. These are shanks,

marinated in yoghurt and tied with string to keep their shape. Ajith

explained that Westerners are used to lamb shanks served on the bone

like this, rather than cut into the smaller pieces.

Then Ajith put in cashew nut piece and a puree of fresh tomatoes to

give it acidity. What happens next? We simmer it for

four hours. Four hours? ! The director will be

pleased! LAUGHTER

What a great looking curry! The spice shop Rick visited looked

incredible too with so many amazing things to choose from. The one that

caught my attention was mace as it's a spice that's often overlooked but

has a very unique aroma. It works particularly well in one of my

favourite dishes which is Dover sole with shrimp butter sauce. I will use

the mace to make a Dover sole with shrimps. Here is the mace, and here

is the nutmeg. So this is the outer casing, we are using this with a

nice sauce and lovely English asparagus that has come into season.

So, firstly, the first question I have to ask you, what is life like

after Formula One? Is it a big come down? No, I am happy, mate. To have

a new category to go into. I knew that the F1 time was coming up. My

decision was to get away from it. To do some other racing, before you get

to a point where you cannot even do that, and you have to hang the

helmet up all together. But Le Mans is a big jump. You have

done it in the past? There is still a lot for me to learn. The cars are

quick, as you know. The technology is similar to Formula One. So a lot

of hybrid technology, and advanced technology. We are on a steep

learning curve with Porsche. To put it in perspective, Le Mans is

a 24-hour car journey. You have the driving stint shared but we go

through the night it is a different discipline for me. I have some

experienced team-mates. But I will enjoy the track. I enjoy the

atmosphere, the driving at night. We can smell the cooking at night, too,

it is a good event. We are having a good time.

I was told by the bosses at the BBC, two questions about cars, one

question about food. So, chives and shallots, any way,

moving on to cars again. Good recovery! You are with a new

team, Porsche. It is the first time they have done it I since 1998? Yes,

16 years ago. They are the most famous brand to win at Le Mans. A

little bit of heat to perform. But we will get there. It is a great

brand. For me to go there and race off the back of Formula One it is

special. And your Formula One career, you

have really, you were the one that had to work. Looking at your

history, the history of your career in Formula One, you have worked for

everything? Yes, I agree with that. I am proud. If I look back to where

I started my career. I grew up in a small town in Australia. I managed

to have a long career in Formula One. It was special. I have worked

with great people. It was a buzz, to be honest.

Looking at your career as well, it was late on. You were 14 when you

got into a car and your size. You are a tall guy? That is a good

point. I was a bit of a late starter. I was not the smallest of

guys. Especially in the go carts. That was a nightmare. Even in

Formula One, you must be short to fit into the cars, also the weight

limit. But that is the wear it was. I got on with it. But I have a

question for you, mate, when it comes to fish on the barbecue or

chicken, in terms of the thickness of getting the cooking right, cooked

through, what is the best way to do it? Cook it on the barbecue over the

foil. Unless you want to keep it whole. A whole sea bass on the

barbecue is fantastic. Most people try to do fillets on the barbecue,

you have a difficulty there. It does not always work.

Monkfish is good on the barbecue. I want to get the barbecue out in

the summer. Well, that is the question of food

gone, back to the cars. You are doing racing? My goal is to

do Le Mans. That would be my dream. I will give you some tips.

I do it on a club level. You told me about the racing, when I go you have

to sign in and but as you have been in Formula One... Go on, tell the

story. Generally, they know who you are, I

don't always have to take my driving licence. I had to find it again and

dig it out. They asked me to bring it. So a

little surreal. But that is the way it is. They want to see it. We have

all types of drivers in different categories.

You have been busy since finishing Formula One, you are now a qualified

helicopter pilot? That was a great challenge. I have to use it or lose

it. I have to keep the top two inches working. I really enjoyed the

aviation side. Who knows where that will end up in

terms of flying. And about the season this year. The

new regulates -- regulations, the new cars, it is a weird sound? They

are quiet. Formula One was in a time warp with the engines. They are now

using engines that are ten years ahead of maybe where they need to

be. But Formula One, ultimately, the drivers must be pushed to the limit.

That is what we sign up to do. That is the skill-set. For me, that is

the frustration. There is more saving going on in terms of

conserving the engines, the cars, the tyres.

Are the cars quicker? They are slower. They have to save the fuel.

So if you compare what they were doing five or six years ago, they

are slower. It is not the driver, it is the technology. The drivers are

still handy. But that is the rules. That is the way that the governing

body and the manufactures want to go.

Looking back at your career. I mentioned the British Grand Prix,

that was special but for the Monaco Grand Prix, is that the one that

everybody wants? It is a hard weekend to put together. So to win

there, it is special. It still has a little bit of the romance about it.

It is a very traditional event. Every driver I think, to have the

pod Yule there, to get up there on the carpet, obviously with Prince

Albert. I am not big on the royal stuff but it is a different podium

it is more traditional it is a very, very difficult race to one. One that

the drivers want to get. Well, best of luck to Le Mans. I

have put a message on Twitter, a piece of footage of you in 1998?

Yes. There were some crashes back in the cars.

200 miles an hour, the car flipped and ended up in a wood.

Very, very dangerous days, mate. Well, there you go. Very best of

luck in Le Mans. The recipe for that is on Ceefax! So

what will I be cooking for Mark at the end of the show? It could be his

food heaven, carrots and a very special carrot cake. The carrots are

grated in a cake mixture along with pecans, lemon zest, sultanas and

raisins. It's baked and covered in creme fraiche icing and topped with

more nuts and candied baby carrots. Or Mark could be facing food hell,

battered fish, in particular a fillet a cod. The fish is dipped

into a batter enriched with beer and cider vinegar then deep fried. It's

served with home-made mushy peas, tartare sauce and chips. Some of our

viewers and the chefs in the studio get to decide Mark's fate today. But

you'll have to wait until the end of the show to see the final result.

Now it's time for more action from Celebrity Masterchef. The hopefuls

have been split into teams are off to help with lunch in two of

London's top restaurants. Take a look. Today, they are being sent out

in pairs to experience their first lunch time service in a restaurant

kitchen. Shane and Brian are arriving at Angler. A seafood

restaurant in the heart of the City of London. In charge of service, is

head chef, Tony Fleming. Good morning, against.

Good morning. Obviously with the seafood, everything is cooked

last-minute. Seconds are precious so. Focus and listen to what I say.

We will see what you are made of. Service is in three hours' time.

Brian and Shane will be cooking one dish from the main menu.

The dish you are in charge of it pan-roasted halibut. Crushed

potatoes and a sauce veerj. So, the fish. Season it before it

goes into the pan. Like that. Give it 30 seconds there.

That will colour it slightly. A little bit of golden brown. Then

into the oven for two minutes. Next, the potatoes. A squeeze of olive

oil, crushed with the back of a fork. Chopped chives and a good

spoonful of crab. Mix the potatoes together. That is it, done. Just to

glaze the fish, finish it off with a knob of butter. That is it done. The

fish is there on top of the potatoes. A nice selection of herbs.

Take the sauce and give it is mix. The job is done.

Brian, the dish you are in charge of a roast langoustines. Slow cooked

pork belly, cauliflower and golden racence.

That is starting to brown nicely. This will obviously boil up. A good

pinch of raisins. When it boils it goes into the oven. That takes a

minute or two. Now start the langoustines. It is a 50-second

turn, a knob of butter, the lemon juice and then it is finished. A

line of cauliflower puree. The pork belly, langoustine, in a line, one,

two, three. Two pieces of cauliflower. Olive oil and rock

salt. That is that dressed. Finally, the coriander.

Miranda and Shappi are cooking at the Criterion Restaurant in

Piccadilly Circus. Running the passe is the head chef, Matthew Foxon.

Come with me. Today is a very full-on day.

During the service, Shappi is cooking a supreme of Guinea fowl,

crispy potato galette and braised guinea fowl leg, with Savoy cabbage

and a guinea fowl jus. Take the guinea fowl, put it in the

oven, eight minutes. There we go. A handful of cabbagement straight

into the hot pan. Then we want to add vegetable stock into that and

steam it quickly. We put in a spoonful of the plum

sauce in the centre of the plate. Then a spoonful of cabbage.

The potato galette between and on the plate. And the guinea fowl jus

from the carcass of the guinea fowls, that is the final plate.

Before the service we pop one in. We get a golden brown colour on it like

that. Miranda's dish is a lamb, spinach

and mushroom spring roll, with a mushroom puree and a lamb jus.

So, the saute spinach. A little bit of butter inside there. You can see

that the butter is start starting to burn. Now drain it out.

Right, now we get plating. OK? Yep.

In the centre of the plate we are putting the mushroom puree, the

spinach and then we slice it on the diagonal.

Wow, look at that. To finish it off, a little bit of

lamb jus on the plate. That is how I will expect every plate to go out.

It looks stunning. It has just gone 12.00pm. Over in

the City, the lunch time rush is about to begin for Shane and Brian.

We cannot send anything unless it is perfect.

Good luck, mate. Good luck, mate. I don't think we will be laughing

after this, too much! Snow no. Three langoustines, three main

course. Yes, chef. Three at once? Yes.

Perfect. You have to do a straight line. Calm

down, breathe, a nice fluid motion. Composed. A touch more puree. Stop

shaking it will not do you any favours.

Did you dress it with olive oil and salt? No.

We cannot wait any longer. He is waiting at the door, he is wondering

where the food is. That tells me you are too slow.

OK. On the other side of the kitchen,

Shane is busy working on his first order.

Three halibut on the go. Ready? Three portions of sauce.

Getting there, chef. A knob of butter. Don't smash the

fish up. Seriously, it looks beautiful. Give me every single one

like that, it will be fine. Right, a herb salad for three? Nice. Nice.

Service here. Wipe the plates. You can see if everyone's nerves

survive the lunch service in about 20 minutes or so. Still to come this

morning on Saturday Kitchen Live. Ken Hom and Ching-He Huang are

visiting Ken's home city of Guangdong in China. After a trip to

the fish market Ken and Ching prepare steamed scallops along with

stir fried razor clams for some local chefs. It's the Grand National

later here on BBC One and we've got two THOROUGH-BRED chefs in the

studio ready to JOCKEY for position on the omelette board. Will Antonio

or Henry be able to GALLOP to the centre of the pan or will they FALL

AT THE FIRST HURDLE? I have waited a year for this! That's today's

Saturday Kitchen omelette challenge, live, a little later on. And will

Mark be facing food heaven, a layered carrot cake with candied

carrots? Or food hell, cider battered cod with mushy peas and

tartare sauce? Right, let's cook and our next dish comes from the

Godfather of Italian food himself. It's Antonio Carluccio. What are you

making today? Ravioloni! That is a big one, right? Yes. The most

important thing is the filling. It is the burrata.

So, this is standard mozzarella, buffalo milk? Yes, I wanted to show

you the difference. See here, this is the... This is the mozzarella it

is quite dense. If it is a good one, a little milk should come out.

Is that a good one? No, it should be fresher.

Fresher, guys, fresher! It is difficult. It should be done in the

morning. This is the burrata. Look at this. Look at this.

Is that cream? It is better than butter. It is like a double cream. I

do the chunks ready to put into the dish.

Now, you have to eat this one fresh. Yes. It is fantastic. It is really

double creamy! Now we start here with the flour.

Sieve it. Would this be double zero flour?

Yes. That is basically a finer grain? Yes.

It is more refined. Now, you have been busy, have you in

Mark's neck of the woods, in Australia? Yes, in July we are going

to Australia to look for some black truffles and to publicise the new

book about pasta! The reason you are doing this.

In Australia they love me. They are more Italians than the Italians in

Italy! They keep everything and do everything right for the recipe.

Now, it is important to have 300 Grand Nationals of flour. Two egg

eggs. We have the puree of spinach. Do you steam it? You boil it.

So then dry it really well and puree it? Yes.

??FORCEDYE Now Now you see we have a little bit of dough.

Do you always make pasta by hand? It depends.

It depends on the situation. I do both.

Now, yes. I would love to say to you, James, I freely more English!

James, fetch me the pasta! Lovely. What now, chef? Now we have the

pasta sheets. That is thin. A little bit of this.

You have potential, James. I am trying. It is coming on.

Antonio was on my first ever Saturday Kitchen. I always remember

the dish. It was stuffed cut let's with rosemary.

Yes. I like to lick the fingers! Happy

with that? No, usually we put a bit of white of egg. But I prefer the

water. Otherwise it becomes too thick and it sticks like this in the

same way. I do this in order to avoid the

moisture coming out. Then you cover it with the other one.

When was the first time you made pasta? I was a student in veena. I

wanted the food that my mother cooked, so I had to do it. Since

then I have cooked millions of pasta.

Did you call your mother for the recipe? Yes, like a little girl! So,

the sauce for, this you have butter and rosemary.

You are fantastic. The butter and the rosemary and the pine nuts. The

pine kernels are slightly toasted. This is so easy to do this here.

Don't believe that it is difficult to make fresh pasta.

There you are. You can make these in advance and

put them in the fridge? You can but not for too long. The moisture

inside per rates the pasta. -- perforates.

Now the boiling water with a little salt and the pasta goes in.

Is this from a particular region in Italy? It is from Puglia.

There they have wonderful cows. Happy cows but not buffalo? No. That

is why they make it from cow's milk! So, this book of your, how many is

it in total now? This is number 20, I think. Not on pasta alone. The

people that read it, they are keen on cooking pasta in different ways.

We have 600 shapes of pasta. We have an equal number of sauces,

the fantasy is the limit. And the sim lift is the key. That is

it cooked now. And the ratio of salt to water is

important? Yes, ten Grand Nationals of salt per litre of water. Is that

like sea water or less? No. It is less.

Look at this. I am glad that the burrata has not

come out. So, if you cook it for too long, the

cheese will come out? Yes. You are wonderful.

Now a bit of cheese on there. Now, of course all of today's studio

recipes, including this one from Antonio are on the website go to:

bbc.co.uk/saturdaykitchen. This is easy, really. I don't like to stack

them one on top of the other. Just look at this. Wonderful.

And a bit of the sauce. So that is just the butter, the

rosemary, and the pine nuts? Yes, this is simplicity in itself.

Just a touch of parmesan. I always say to this, Bob's me uncle! So,

tell us the name of the dish? It is ravioli with burrata.

That is what it is! Right, this is where you get to dive into this one.

Tell us what you think. It looks beautiful.

That cheese is really special. It is fantastic.

And the key to mozzarella is to get it as fresh as possible? Yes.

Delicious. Where do you get it in this country? A good supplier will

import it from Italy, the day after. They keep it in water, the whey. But

that should be good. Would you use the stuff from the

supermarket? Oh, there you go. You have to get a supplier... ! Right,

we need some wine to go with this. Our expert, Olly Smith has been in

Lewes in East Sussex this week. So what did he choose to go with

Antonio's tasty ravioli? With Antonio's ravishing ravioli, and the

Mediterranean splendour, you may be tempted to go for a crisps bottle of

white, such as this Pinot Grigio. However, with the cream creamy

cheese, a wine that is more lucksure rant would be Finest Soave Superiore

Classico. As the name suggests, it is super suave! This comes from the

north-east of Verona. It is made from the 100% garganic grapes. To

get the best of the bottle, like for the words Soave and superiore.

There is a glorious richness to every sip. Think about the cream,

for that you need to avoid a wine that is sharp. This is perfect as it

is soft and lemony. The pasta gives shape and structure, a portion of

the wine here is fermented in oak barrels, that gives backbone to prop

up the pasta. And the rosemary and pine nuts, for that you need a wine

like this one, packed full of all-singing, all-dancing, sunny

Italian glory. Antonio, here is to your rocking ravioli. Cheers! Cheers

indeed. Again, another great choice here.

Yes, this is very light. Very possible for every occasion.

It is interesting to look out for the words on it? Yes, the Superiore.

That mean it is is just better! What do you think of that? Great.

Right, let's get back to Celebrity Masterchef. The competitors have

been split into two teams and we re-join the action with the girls'

team in the midst of a busy lunch service! Take a look. Over in

Piccadilly, the service is under way for Shappi and Miranda.

Check-on! One soup, one shellfish, followed by two lamb, medium.

Yes, chef. Thank you.

The spinach on top? OK. They want it medium. That is fine. Push it on top

of the spinach. Please stay. Don't fall over.

Push the lamb down a little more. Try not to pile the spinach in the

middle. Try to keep it flat. Service, please.

Shappi's first orders for guinea fowl are in.

Guinea fowl in. In.

Let's go. In, oh, in the thing? In the oven. We do need to cook them.

Put two on the same plate. I only want two in, not five. Oh, right.

Close the door. You will have to work quicker. This

is painful. Right. I will have to step in here and sort

this out. Can you count how many guinea fowl

you have got and start putting them in the oven.

OK. Two. One. I only have one. I only have one.

You, one, two, three, six, seven guinea fowl. Blimey! Back in the

City, the restaurant is at full capacity.

Prian is overwhelmed with orders for his langoustine and pork belly dish.

Now we are really in trouble. It appears that I am on my own, yes.

Brian, are you listening, there are three more, so four, two, two,

three, yes? Nightmare. God almighty! While Brian gets help with the dish,

orders for Shane's halibut are flying in.

Shane you have five halibut away, five? It is crunchtime, keep it

together. Go down now and we all go down. Get the pan on.

He's focussed. In the zone. He could be quicker. But it is his first day.

He is so focussed. Not flapping at all. It is good. Good. Good Shane,

well done. Very good. Very good. OK. Go! Across town, service is drawing

to a close. But there is no respite for Miranda.

How many lambs do you have working? Loads.

That is not a number. How many? Five, six, seven, eight. .

You have them in sequence. You know which is coming out first? Yes. I

hope I know which is coming out first. I have no idea. Just keep

stirring the sauce. My default setting - stir the sauce! There is a

lot coming at once. I have to work on my presentation a little more. .

The chef is so particular about how it looks.

Meanwhile, Shappi is struggling to keep up with the frontic pace of the

kitchen. Check-on, one soup, one guinea fowl.

Listen up, another guinea fowl. Just to get the garnish on the plate for

two is a struggle. OK, let's go. I know what it feels like to be

waiting for my food and it not being here. You cannot mess with people

when they are hungry. OK, service, please.

Guys, can you come here, please. Thank you very much, I think you

have done a great job for a busy lunch. Can we wipe down the

sections, it is the end of service. Thank you very much. Thank you. Wow!

It was a busy service. I was not massively impressed but I was not

disappointed at the same time. Shappi struggled. About quite slow

but her presentation was slow. Miranda did very well. She struggled

on a few of the orders but on the whole she did very well.

For Brian and Shane, service is winding down.

Brian, four more pork belly on. Yes, chef. Just the langoustines to go

in, chef. It's the last one. Make it nice to

finish on a good note. That's it.

Did you get help with that, or is that your own work? All my own work

Did you help him on that? No. Really? OK, don't get too carried

away. What table? 25. 25? Chef! Thank you! Shane, this is what we

remember you by, this is the last four, make it perfect. You have

quite a daintyy touch for such a butch lad, do you know that? I've

been in a boyband, sir! So, call for service. Table nine, and table 11.

OK, Shane. That is the end of your service. Well done.

Yes, chef. 60 covers in the space of 45

minutes. It was a tough service. Tough for anyone. Brian was a little

like a rabbit in the head lights, and the last two or three tables he

sent were great. Cleaner. He was good. Shane, he did what I told him

and he took it on board. He was impressive. That was good to see.

Service is over but the celebrity chefs have to go back to

headquarters to fight for their next place in the competition.

And you can see who's next to leave the competition on next week's show.

Right, it's time to answer a few of your foodie questions.

Right, it's time to answer a few of your Each caller will also help us

decide what Mark will be eating at the end of the show. So who do we

have first on the line? It is a alengths alengthsying alengthsyings

-- Alexis from Scotland. What is your question for us? I have king

prawns. I am looking to cook them in a way without chilli, cream or

coriander. Just boil them with a little bit of lemon and oil, that is

it. There you go.

When you get it that fresh, you don't have to do anything with them.

How long do you boil them for? Half a minute. Depending on the size.

What dish would you like to see, food heaven or food hell? Food

herselfen, please. And Anne from Scunthorpe, what is

your question? Can the chefs give me ideas to encourage my son to eat

disguised vegetables, so he does not know he is eating them. Firstly,

there is a debate to say whether or not you disguise or not. Some say

not to. Secondly, add vegetables for starters, so broccoli are olive oil

and lemon juice and green beans, they will eat them. Thirdly, if you

tell them that there is stuff hiding in the veg, like Superman, that

helps as well. And with root vegetables, if you grate them up,

and do a batter with the flour you can make little fritters. They love

those. So disguise them, serve them on their own and tell them that they

are Superman! Brand them. They are fighting against all of this

exciting stuff! It would be the A-Team for me! What dish would you

like to see, food heaven or food hell? Heaven, please.

And Virginia from Le Mans, are you really there? About ten minutes

away. Well, near enough. You will be able

to hear the cars in June. What would you like to ask us? I have lots of

frozen fruit from the summer. Blackberries, raspberries. Red

currents. I want to do something with them rather than jam! OK.

Fantastic. I would cook them with a bit of sugar. A little water and

make granitas with them. Put them in the deep freeze and then from time

to time break the crystals and then you have granita.

I would go something from over here, summer pudding. Make an amazing

sauce with icing sugar and make a summer pudding.

But that is better fresh. What dish would you like to see,

food heaven or food hell? Heaven! Heavitown is! Amy from London it is

your birthday, I believe? It is. Happy birthday! It is rude to ask

how old you are but happy birthday! What question do you have for us? I

would like to cook something with aubergines.

Well, bark cue them. Slice them into long slices. About a centimetre

thin. Put in olive oil and salt and pepper. Barbecue them and put them

in a dish. Sprinkled on dop. Add parsley, feta cheese. I think that

the couscous would work. Roast the aubergines and do the exact same

recipe you made today. I like a touch of vinegar in the salad.

Too many chefs! What dish would you like to see at the end of the show?

Hell, just for the chips, I'm afraid! Vera, what is your question?

I have been growing Italian vegetables but I would like to grow

cavalo Nero. I think that is fantastic.

Cavalo is cabbage. They are longish leaves. The centre is harder, you

take the sides of the leaf and put it into a pan with a little bit of

oil and garlic and chilli and water. All together. The lid on, when the

water is finished, the veg is ready. It is brilliant with calves liver.

It is delicious. What dish would you like to see,

food heaven or food hell? Heaven. Now, I have to say, at remonths,

when you are spinning around at 60 miles an hour, is there anything you

are thinking if you get spun up into the air? You want it to be quick.

You don't want any pain! Now, five questions about food, and next 25

questions about cars coming up in ten minutes! It is time for the

omelette challenge. Paul Rankin has been in the centre

of our pan for over a year now with 17.52 seconds. Henry, how are you

feeling today? You can choose what you like from the ingredients put in

front of you. I'll taste them to make sure they're omelettes and not

scrambled eggs. The clock stops when your omelette hits the plate. Let's

put the clocks on the screen please. So, are you both ready? Three, two,

one, go! That might stick, chef! No! My goodness! You wanted scrambled

eggs? Yes! I'll take scrambled eggs. That is OK.

I can handle it. You need salt on it.

It has made all the difference! That is actually an omelette. You have

been practising. I haven't.

You have, you liar! Right, on the board, Antonio, even with the

scrambled eggs, I will put you on our board. That is wonderful. Less

than 55, I think. You were faster.

You can take that home. Thank you. A lot faster. It is like

qualifying. Are you ready? Yes.

You did it in 18... No? O?! No, you didn't!

LAUGHTER You did it in 40. 68 seconds! Let's

stick you down there. Henry... You did it quicker as well.

You did it in 26. 96. That moves you about there.

Still pretty good. It is a shame as I wanted to put one

of you in the bin. Because this was the sound effect especially for

you... I will not say anymore. So will Mark get his food heaven, a

layered carrot cake with candied carrots? Or his food hell, battered

cod with mushy peas and tartare sauce? Henry and Antonio will make

their choices whilst we enjoy another fascinating film from Ken

Hom and Ching-He Huang. They're touring around China exploring the

country's incredible food culture. Today, Ken is returning to the area

he grew up in, Guangdong and he's taking Ching to see a very unusual

market! We're in the final leg of our journey across China. We have

arrived in the Cantonese province of Guangdong, my parent's birthplace

and my spiritual home. I was last here in 1989 in the

summer. For me it is exciting to be here, because I can understand what

everyone is saying. I can't wait. I really can't wait.

It is the first time in Guangdong. I could not have a better translator.

We are spending four days in the capital, before going our separate

ways to our family and ancestral homes. This is the climax of our

entire journey. I'm crossing the South China Sea to

Taiwan. Where my food journey began at my grandmother's knee.

Here in Guangdong, I am reited with family I have not seen for 23 years.

You know we Cantonese are often called the Sicilians of China. We

are loud, boisterous. The food is like the greatest, we think!

Guangdong is home to South China's largest fish market.

This market is open 24/. this is where my culinary soul is.

Oh, my God. Look, baby crocodiles. Have you ever eaten it? I have never

cooked it at all. It tastes like chicken.

Has he been bitten? Yes, he has been bitten. Oh, my gosh. Look, turtles.

Surely this is not for eating. Yes, of course, it is for the pot.

They are not pets. We don't have the same concept about things as pets. I

think that is changing now. It is changing. I mean shark's fin

for example has been banned throughout China. I hope that turtle

soup will be on that same list. That same ginneda. I think it is cruel.

There are some things you just don't need to eat. You have to think about

when people did not have enough to eat. There was famine it is hard to

judge when you don't have anything to eat.

Yes but times have changed. Things move on. China, and their food, like

modernisation, it needs to change as well.

We are off to get some more conventional fair like these razor

clams. The meat is coming out of the shell.

The way to tell it is fresh is if you touch them. If they squirt water

out... See? These are good eating. The Cantonese like everything

straight from the sea. I have my eye on fresh scallop.

We Cantonese believe in never guilding the lily. So when the

ingredients are fresh, you highlight it. The Cantonese prize their pallet

as one of the best in China, as the food is unadorned because it is so

fresh. Freshness to suss like the Eldorado! Here, the we are taking

over the kitchen with our fresh purchases.

I'm cooking steamed Cantonese scallops with chilli, spring onion

and garlic it is a quick and easy dish. But the skill is in the

preparation of the scallops. To open them, hold the round side down and

run a flat blade along the inside. You have to really pry them open

that is how you know that they are fresh. Separate the shell and wash

to remove the dark membrane. Leaving only the scallop and the roe. They

are now ready for the pot. Steaming is the best way to cook

this food. It is the freshest and the best. I am just preparing the

chillies. These are mild chillies. Cantonese don't like really strong

chillies. Like in Sichuan. Just a lot of spring onions and that is it.

Perfect. A few minutes. Next, pour the hot oil on the spring

onions and the chillies. Add a splash of soy sauce to bring out the

flavours. It is very Cantonese as it is

steamed and with the minimum amount of seasoning.

Great. Can atry one? I love the way you put the coriander in there. I

love the flavour of the coriander. -- can I try one? This is delicious.

Out of this world. I am making a quick stir-fry with

razor clams, using chopped spring onion, chilli and some garlic fried

in oil. It is rare that they see a woman in

the kitchen like this... Oh, wow! Everyone has stopped! As in all

Cantonese cooking, the main ingredient is plunged into hot water

to remove the impurities. Remove the clams and reintroduce the

seasonings to the hot wok. Add the shells with the rice wine and a good

pinch of salt. They are ready in a couple of minutes.

A little bit of soy sauce. That's it.

APPLAUSE. Hmm, perfectly cooked.

Like it? Unbelievable. There'll be more from Ken and Ching

on next week's show. Right, it's time to find out whether Mark is

facing either food heaven or food hell. Your food heaven would be a

spectacular carrot cake with sultanas, raisins and lemon zest

which is layered with creme fraiche icing and topped with pecan nuts and

candied carrots. Or you could be facing your food hell, a beer and

cider vinegar battered piece of cod with my own home-style mushy peas

and a freshly made tartare sauce. Yuck.

Yuck? Well, you know which one he chose. And Henry chose it as well.

It is almost a whitewash. You get the carrot cake.

This is from a recipe in New York. We use dark brown sugar. It smells

so good. We have mixed spice. Throw that in as well.

Then the eggs. Three eggs. Slower this time with the eggs.

Yes, slower, and not omelettes this time. I mentioned the car you drive

in Le Mans. Is it different in terms of speed and performance to Formula

One? There is. The top speed is similar. But the coring speed is

slower. That is regulation. I have to be a little more patient on the

corners. But it is still running at well over 200 miles an hour.

It moves along quickly. Right, we have to talk about food again. This

mixture. This is a lemon. Any way, back on to Le Mans.

I can do that but I will not. Is the regulation on weight? What

are the restrictions that you have? That is where it gets complicated.

It retends on the battery size. If you are petrol or diesel. It is

quite complex in terms of what category you drop into. There is a

class but you can work on also the capacity of the engine and the fuel

you use. Right we have the eggs and the

sugar. I whisk this up. Then we add the olive oil. Lots of people make

this with butter. But I think what works with the olive oil, when I saw

her doing it, she pours the oil in. It alters the texture slightly. It

is not so heavy or dense with it. Then we grab the mixture. We have

salt Annas in there, the racence. -- sultanas. There are pecan nuts.

There is baking powder. The flour goes in. It is really all thrown in.

The coconut and the carrots from Antonio. They are coming. Christmas

is coming! I don't know which one will be quicker! Now, Antonio you

have a question for Mark? I am curious, what do you eat before the

races? Something light. Something easy to digest. Not so close to the

race. Probably about two hours before I start the race. A light

chicken. A little bit of pasta. Smoothies. Having that with fruit,

yoghurt. Things like that. Something that is easy to digest. I am not

big. My appetite on the race days is not special. And the pasta, what

kind of pasta? Not like yours, mate. All rubbish. .

I didn't have you on the tour. You should have come with us.

I was once asked to be a chef on the races. But I said no. I was asked by

Alfa Romeo. This would not have helped them!

What do you eat during the day? Well, something that is light, even

porridge. There was a show show showing what your body goes through

during the race. There was a piece, people ask the

question about how drivers prepare. It is important to demonstrate the

effort that goes into preparing. It is like you guys, the preparation.

You can't just roll up and roll with it on the day.

Oh, we can! When you are under pressure. If it is really serious,

you have to put the hours in it is similar. So being lean, disciplined

with the diet. But not just away from Formula One,

you do huge amounts of fitness challenges? Iron man? I have done a

few. But I have to be careful what I eat.

If you can whisk up the cream and the lemon. There is lemon zest in

there. I have a machine.

Oh, yes, a machine. You have to delegate! I have boiled

the carrots with sugar and butter. Once they are cooked you have the

carrots in here. Then we drain them off.

These bad boys are going on top. They are candid. The idea with the

cake it goes into the eave an the 350 degrees for a good 45 minutes

until it is cooked. Normally, we would slice it in half. But I will

attempt to slice it into three. You care fly slice it through. A sharp

knife and turn it as you are doing it.

Like at that, that is like a spirit level! The pressure is on. Once

again. Slice it through. I wanted to get

Antonio to do this but he has chickened out.

That is a fine margin. Easy, easy.

Oh. We are there. Now, if you can fold

that into there, chef. Yes. Yes.

Lift that on there. So, what chance have I got at home

on me own, without you three? I don't know, you can do this. You

don't have to do it in six minutes! Don't forget the lemon in there.

Do you cook? No, mate. A little barbecue. Pretty average. But it is

rewarding to see what goes into it but the tidying up process is

demoralising! Now smooth this. Then we have another piece. Easy.

Easy. You have not done that before! A few

times. This is low-fat. It is not really. The idea is that carrot cake

can sometimes be dense and heavy. But literally, when I had it was

like that... About 6,000 to 8,000 calories in a slice. It was proper.

It is from where they would come out of the gospel on a Sunday. They

would then pop over the road and see Mama's Bakery. She would make this

cake and they would pile over and have this. It was really delicious.

But pile it over the top. Mama is a fantastic cook.

I tried to do a swirl in rehearsal but it all fell apart. I will not do

it. Now the carrots. Put them on top.

And there is one of your five a day, haven't you? ! Now it is seven a

day. What about the sultanas and the

raisens! Now we cut this through.

Eurotunnel, Eurotunnel. Hmm! There you go. You can see

inside, there is the layer of cream and everything else. I think it is

really good. How long is that good for Well, how

long does it last in here? Yes. Probably about 30 seconds! I think

at home probably two days. Two days, 3,000 calories a day. But

dive in. Tell us what you think. Already you can see the vultures.

I know. Now to go with this, Olly has chosen a Carnival Sparkling

Moscato. What do you reckon? Well, I don't

know about that wine choice. Well, if you want to say something

about the wine choice, speak to Olly.

I think we should get you to open it. You are used to spraying

champagne if you aim it anywhere, aim it that way.

OK, no worries. We can do this. The pressure. Live on TV.

Is it sprung-loaded? I don't know. One, two, three, and five, six,

seven eight... We have 20 seconds left! Best of luck at Le Mans.

Anyone who will see him, it will will be a real treat.

The cake is good. The cake is good. Thin layers like

that, it make it is taste nicer. Happy? Even though it is not from

Italy? It is OK. So, good but not that good. Thank

you for coming on. Well that's all from us today on

Saturday Kitchen Live. Thanks to Henry Dimbleby, Antonio Carluccio

and Mark Webber. Cheers to Olly Smith for the wine choices! All of

today's recipes are on the website. Go to: bbc.co.uk/saturdaykitchen.

You can enjoy Best Bites tomorrow morning, it's on at the earlier time

of 8.30am over on BBC 2. We'll be back here at 10am next Saturday. In

the meantime, have a great day and enjoy your weekend. Bye!