05/07/2014 Saturday Kitchen

fix of fantastic food. I hope you're hungry! This is Saturday Kitchen

Live! studio, two top cooks, first the man

behind the stoves the the award-winning restaurant Odettes,

it's Bryn Williams and one making her first appearance and a lot will

have seen her cooking on TV before since winning Celebrity MasterChef

in 2010, she's a best-selling cookery writer, food presenter and a

bit of acting apparently too! It's Lisa Faulkner. Good morning. Good

morning. Britain, what are you doing for us? A Slow roasted leek with

confit egg owing, leek mayonnaise and wild mushrooms. Sounds fancy but

straightforward? Classic but straightforward, yes. Using a

different type of oil for the mayonnaise? We are going to flavour

the oil with charred leek, you might say burnt but I say charred so a

leek flavoured mayonnaise. It's about leek and eggs. Lisa? Goats

cheese and pea and mint and radish salad. The goats cheese will be deep

fried? Yes. Fresh peas in season? And the radish as well is light.

From my garden! A fantastic line-up. Servings from Rick Stein and Gennaro

Contaldo and Antonio Carluccio from the BBC Archives. The guest chefs

are both cooking meat-free dishes today because our special guest has

given it up since becoming Great Britain's most successful Olympian

ever. Two golds and one silver sits alongside a host of other medals for

her fantastic cycling career, it's the fantastic Victoria Pendleton.

Good torch you on the show. I was talking to you earlier, you are a

big foodie? Yes, I love food. I've got an aga and keep catching myself

on it. Your cycling career, we'll talk about it later on, but you

still keep up pace with a tremendous amount of stuff that you are doing

at the moment? Yes, lots of things, I'm training to be a personal

trainer at the moment because I miss the gym. Isn't that easy for an

Olympian to be a person trainer? I think so. I'm lucky, I've ail had

great coaches and it would be great to pass on that knowledge. I'm into

healthy food. We'll talk about food in a minute. Now, at the end of the

programme, we'll cook food he was orange hell for Victoria. It's up to

the chefs and viewers to decide which you will be getting. Food

heaven? At the moment apricots, absolutely delicious. I love them

when they are fresh, dry, savoury sweet, love them. Could be that.

What about the dreaded food hell? Dried figs. The texture, the seeds

and everything. I'm not sure about them. Get stuck in your teeth? Yes,

not sure about them. Apricot or dry figs. A stunning summer dessert in

mind for the fresh apricotsroasted in the oven. Finished off with a

scoop of home-made ice-cream with apricot puree. Victoria could be

facing food hell, dried figs. I've gone to Italy for this inspiration.

Fig cake made with sugar and cinnamon. Served with a tangy dried

fig chutney and some strong cheddar on the side. Slightly different, but

there you go. Find out which one she'll get at the end of the show.

If you would like to ask a question to any of our chefs, you can call

us: We'll ask you whether Victoria

should be facing food heaven or hell. It's 10 o'clock in the

morning. Hungry? Definitely. Michelin-starred chef over there.

From the pride of Wales himself, it's Bryn Williams. Good morning. On

the menu today, we have got leeks! I know I'm Welsh but I didn't on

purpose do a leek. Really? ! What are we going to do? Slow cook it

without any water, a mayonnaise flavoured with charred leeks and a

confit egg yolk and wild mushrooms. Sounds fancy but when you break it

down it's straightforward? And classic as well. If you want to do

the char grill, I'll stick the leek on.

These are basically char grilled but steamed? They'll cook in their own

water. Veg tarrian recipes get overseen. To do a good plate of

vegetarian food, you have to think outside the box as a meat-eater, so

for me, this is a really great dish we do in the restaurant. A lot of

thought has gone into it and decent cooking process. The char grilled

leeks are on there, yes? Yes, until soft, in a bowl, smudge of oil and

let it cool down. Are you going to get the eggs on? Yes. The leek is

cooking, we want it to be completely black. So that will take five or six

minutes. Then the mayonnaise as well? Yes, please. While the leek is

cocking, I'm going to confit the egg yolks. What we mean is, cooking the

egg yolk in some of the leek oil we have already prepared beforehand.

Very fancy, you see. Well, is it? It's a poached egg in oil? Yes, but

you've got a lot of flavour in it as well from the oil from the leek as

well so you are keeping that flavour going through the dish. The key is,

to not break the yolk? Yes. The oil is about 45 degrees. That will be

five or six minutes lake a normal poached egg. Do you want me to do

the mayonnaise? Yes. And we are using the oil left over from this

which we'll explain in a minute? Yes. A flavoured oil really,

barbecued... Charred or burnt? Bit of both. If I say charred, you say

burnt. We are going to explain what to do with this. But we are going to

drain the oil off to make the oil or to use the oil for the dressing as

well to go with it? Yes. So, 2014 has been busy for you? Yes. You

spent your money on a new kitchen? Yes. Christmas or January actually

we closed down, had a brand-new kitchen, chef table in there so it's

a really nice space to work in now. I'm not saying it wasn't before but

now it's really good. For anybody who Juans to visit your place, where

is it? North London, Primrose Hill. A trendy place? Once I got there,

yes. By the park. So if you go for a nice Sunday walk at the end of

Regent's Hill, prim Reds Hill. So do you have a kitsch none the table?

Literally, yes. -- Primrose Hill. What we have noticed, a lot of

people love to cook as well, when they come to the restaurant, or they

sit there and get drunk and get fed. I cook then I go home! Cook the eggs

in, we have a bit of toast to go with the leeks, you are making the

mayonnaise. The leeks are getting black. As you can see, quite black.

Want to go black all the way around and nice and soft in the middle.

Would you do this on the griddle or a barbecue? You could do both

actually. The key is, once it's cooked, nice and black, place it on

a tray, let the tray steam to make sure it's cooked. I don't suppose

you have ever had a mayonnaise made with leek oil? No, never. A first

for me too. It's different but when you taste the dish, you see how it's

all classic combinations of flavours, nothing out the ordinary

there, it's all things that should go together. This is on your menu?

We have a vegetarian taster menu at Odette's which is very, very

popular. Non-meat eaters alike. I think as a chef, we have to think a

bit harder to create a really good plate of food for vegetarians. I

actually enjoy that. I think years ago, we got a bit of a raw deal,

vegetarians, but now I think it's a big part of people's diet now, they

want to eat healthy, cut proteins out sometimes. Also this time of

year, it's fantastic? Fantastic ingredients, cooked simply, seasoned

well and combinations of flavour, can't go wrong. Mushrooms if while

you are doing the mayonnaise. So the leeks are here, I'm going to take

them off. What mushrooms are they? You can use any. Mine are Scottish,

which are at their best at the moment. Take the leeks off. Submerge

with oil. This is how you get the leek flavoured oil. So this is veg

oil, yes? Yes. We have charred the leeks, covered with oil, need to sit

overnight, very, very important that you make the mayonnaise with cold

oil, not hot oil. Salt and black pepper in there and a

touch of vinegar you want in there as well? Yes. Remember, if you want

to put your questions to Britain or Lisa, you can call us now. Calls are

charges at standard network rate. -- Britain or Lisa.

Just cooking the mushrooms? Yes, this leek, you want it nice and

black. The finished article is nice and soft. -- Bryn. This is the fancy

bit and you are going to wrap it up? Put it on a tray like this. Once the

leek has cooked, place it on a tray, cling film the tray and let it steam

and that'll make sure that the leek is cooked all the way through.

That's very, very important that the leek is cooked all the way through.

You don't want a hard leek. That's nice and soft. So the leek is

cooked. You want me to do the dressing? Yes.

So the mushrooms are nearly ready. I'm going to add a bit of veg stock

to our mushrooms. This is to create a sauce to go with the leek, not too

much though because the egg yolk is the star of the show giving you all

the flavour really. So the leek is in there, the mushrooms and the

stock rather. Turn off the heat. Bit of that in there as well.

Vinaigrette, mustard and the leek oil? Yes. The mayonnaise is there,

the leek is cooked. Take off the outer black skin. As well as the

kitchen, you are writing a new cookbook? A third one. This is going

to be the best one of them all, the Welsh one. We might sell about 50 of

them! It's going to be in the Welsh language, completely. Can you speak

Welsh? It's my first language, did all my education in Welsh. Very

proud of Welsh being my first language, yes. I'm going to cut the

leek. We want to keep it warm. Into the stock and vinaigrette. Keep them

warm. Now just plate up really. Ready when you are. The confit yolks

are ready. Take one out. It's just cooked, been this five or six

minutes, on a 40 degree oil. In it goes. A spoonful of mayonnaise.

Again, as much or as little as you want. Is that all you want after

I've made three-and-a-half litres? ! I know! I'm going to finish off now

by adding the leek. It's all quite vibrant, colourful, very seasonal,

mushrooms and leek, all in season. That to me is a very seasonal, light

dish. I'm going to add the liquid. Not too much. The egg yolk is the

dressing. On with the croutons. On it goes. I'm going to finish off,

very old school, with a bit of Cherville, and that is it. That is

my slow-cooked leek confit egg yolk, leek mayonnaise. In Welsh?

(He speaks Welsh) That's what it is. You put me on the

spot! You could be saying anything there!

Looks fantastic. It's going to taste great as well. Oh! Look at that!

Very different isn't it. The poached yolk. I don't know where to start.

It's about trying to create, for vegetarians, a great plate of food.

Particularly with the mayonnaise, it's a great come bin NHS, then you

have the croutons for texture. I love that it has just the yolk.

Can't believe how much flavour you get out of the yolk -- combination.

I love the way you get something that tastes the way it should,

without too many complications. The flavour from leek is phenomenal.

Great. We need some wine to go with this. We spent our expert on his

saddle and he pedalled all the way up to Leeds. Liar! He definitely got

the train, he got the train! To start the tour de-Yorkshire, sorry,

France! I have come to Leeds where the Tour de France to kicks off this

weekend. To celebrate, it is time to find some tiptop wines to match the

dishes on the show. Giddy-up. With Bryn's legendary leeks, a wine with

a creamy texture is perfect. You could select this, South African

Shennan blanc. It is scrumptious. A more classic style of wine tops the

billing though. I am selecting this white Burgundy, the juice of the

gods. This wine comes from France's Burgundy, the grape is Chardonnay

and it has been cleverly crafted to give a creamy texture. With plenty

of big-name Burgundys capable of burning a hole in your wallet and

bank account, this is worth looking out for. It is an absolute steal.

With Bryn's leeks, their flavour is kind of like a mellow onion, you

need a wine like this with a spring in its step and a richness of

texture. The girolles with their fruity and peppery flavour, based on

a squirt of vinaigrette, the natural link of the Chardonnay unlocks the

perfect combination. Finally, the egg yolk, the bread and of course

the mayonnaise, they add a wait. This wine has the right mellow

texture to resonate and chime, pleasure to the max. Bryn, here is

to your lovely leeks! Cheers! I don't know what they taste like

because they have all gone. The wine is good. Quite a rich dish. Perfect.

Fabulous. Bargain. Delicious. Perfect combination. Lovely. Coming

up, to continuing our meat free frame delete thing, Lisa has a

lovely dish. Goats cheese with a pea and mint and radish salad. You can

ask Lisa and Bryn, if you call a -- call us now. Standard call charges

apply. It is time for more fishy tales from Rick Stein. He is off in

search of one of Britain's finest Seafoods, the Morecambe Bay shrimp.

I really like this statue of Eric Morecambe. It makes everyone smile.

Also at night when blue lights shine on it, it becomes a very useful

navigational aid for the local fishermen. Like this man who goes

shrimping in Morecambe Bay. He used to gaze out of the windows where he

worked at the little fishing boats and he longed to be on board. He was

made redundant and he fulfilled his dreams. He is one the last two

shrimpers on Morecambe Bay. Look at all these crabs! You could make

great soup with these. Really? We just shove them back. In Spain I

have seen them piled up in the Barcelona fish market, they must

have used them for soup there. There I am, shovelling them away! They

have got to be boiled while they are alive because when you come to peel

them, they will not appeal. They will be soft? Yeah. These are brown

with a more concentrated flavour. Any cook worth his salt should be

able to taste something like this just freshly cooked in its natural

state. Shrimps just out of the bay at Morecambe Bay. New potatoes

straight out of your garden into boiling salted water. Just as a

touchstone for how things should taste. Sometimes you taste these

shrimps, long frozen, dried out and over salted. You think, what is it

about? If you can come out here and just taste this like it is, like it

should be it so evocative of where you are somehow. If you come to

Morecambe Bay, it is worth going to rape's shop where he sends his --

where he sells his own potted shrimp -- it is worth going to his shop.

They mixed them with butter, ground nutmeg and salt. Then based are in

the freshly peeled shrimps. They have got to be good. They were only

caught at 11 o'clock this morning! They give them a good coating in

this mixture. Based on the original recipe. It was used more as a

preservative. But deep flavour became so popular, people came from

miles around to buy them. Across the other side of Morecambe Bay is the

little village of flicks through the leek. I went flounder fishing. I

felt like I was on a camel in the desert. Miles and miles of sand. The

fishermen put out their nets the previous night at low water and

waited till the tide came in. It revealed the extent of the day's

catch. Remarkable sense of space here, made sharper by the fact it is

borrowed by the sea. It can be very dangerous. The incoming tide can out

race you. I hope the ancient tractors will start! Lots of

flounders, beautiful fish. The reason they are so prolific here is

because they feed off little shells and also little cockles. I was

hoping local flounder would be on the menu back at the hotel but it

wasn't. Only a strange fish called a Queen fish from the Indian Ocean!

How much are you getting for these? 80p. Why so little? I don't know.

People want place. Nobody has bothered with these anymore. We

cannot catch place. What do you think about the British attitude to

fish? They will not eat flounder. We are a nation brought up on cod and

haddock. That is all. Mike is absolutely right about the flounder.

They are sensational. They are firm and sweet. The best way I know to

cook flounder is deep-fried flounder with Costelloise sauce. It is quite

unusual but it is like hollandaise sauce but it is made with olive oil

instead so it is very light. You put olive oil in a small pan and bring

it up gently to about blood heat. Break a couple of egg yolks into a

bowl and add the juice of half a lemon and a bit of water. Whisk it

together very thoroughly. You have got a pan boiling on the heat. You

put the eggs over the steaming saucepan and whisk briskly. That

will take a couple of minutes. You have got to have a strong wrist. It

is very important because it makes the final sauce light. You pull the

pan off the stove and add the olive oil. A little at a time to start

with. Beat it all of the time. Then you can add more and more. You build

up this magnificently light and fluffy sauce. Whisking all of the

time. It is done. Now to flavour it. First of all, salt and cayenne

pepper. I like quite a lot of cayenne pepper. I wanted to have a

good heat. Finally, the thing that makes all of the difference, fresh

basil leaves, torn up in your fingers at the last minute, dropped

into the sauce and stirred in. That is done. Now the flounder. A very

light seasoning with salt. Now into some flour. Drop both sides into the

flour and tap the Philips to get all of the excess flour off. -- the fill

its. Drop them into the bowl and then straight into the breadcrumbs.

Now for the deep frying. Set the fryer to 170 Celsius. In go the

fish. Do not be too hasty one hot oil is around. Three at a time. One

minute up to a minute and a half. Look how wonderfully brown and gold

and the beautiful flounders now are. Drain off the excess fat on

kitchen paper. Make a nice little pile, a dollop of Costelloise sauce

and finish with a little sprig of basil. I guarantee you will not get

a better dish for flounder than that.

I will be having a go at that sauce. To go alongside that, we will be

celebrating some of the great British ingredients that are in

season right now. I have got broad beans and peas. I have got masses of

broad beans in the garden. Lovely little salad. Heritage beetroots,

shallots. I am going to prod these first. Kitchen els! I will get the

beetroot on. -- kitchen Elf! Take the tinfoil like that. Fro these on

here with the shallots with the skins on. A little bit of the rape

seed oil. Wrap them up. Roast these for about 15 minutes. In the skins.

As they are. Simple as that. We are going to serve this like a warm

salad with this fantastic dressing. Two dressings. One to garnish the

peas and the other over the top. French dressing in here. White

balsamic and honey. Mix it together. That is the dressing we will put

through the peas and beans. The other dressing on the top blue

cheese, you can use anything you want, really. Leftover mayonnaise

from the 3.5 litres I have just made! Buttermilk which is an acidic

flavour. Worcester sauce, Tabasco and cr?me fra?che. Blitz it together

in the food processor. Amazing blue cheese dressing. Life has been busy

for you. Retired in 2012. Since then, you have been incredibly busy.

How was Strictly Come Dancing? Amazing. I really loved it. I would

do it again in a heartbeat. It left me mentally scarred! It was hard

work. Tell me about it! It was good. Getting my personal training

qualification. I missed being in the gym massively. I can't believe you

have not got that already. The most successful British female Olympian

ever. They should just give you the certificate. I have to go through

the process. I know a lot about legs. I have had to learn about

arms. What is it about arms you have to know? Arm exercises. Looking back

at your career, you were told by your first cycling coach, this is

not for you, you are too small. Too puny, no natural acceleration. You

have been doing it for a long time. Your father was a cycling champion.

My earliest memories are watching my dad race or going to watch road

races. It was inevitable I would get involved. I thought I was OK. I was

told I was too small. I wanted to prove them wrong. At what point do

you decide, the Tour de France starts in half an hour, at what

point do you decide that track cycling is for you? When do you

choose? I think it chooses you. My attention span is really short. The

track cycling and the speed and pays for something that really appeal to

me. I love riding through the countryside, especially in the

spring and summer. The flowers and the birds and trees. I love it. But

I am too destructive. It is beautiful and lovely! Rather than, I

should be racing at a I am too distracted. This is the blue cheese

dressing to drizzle over the top. It was the Olympics that brought

attention to the cycling. We have dominated since 2004. 2004 it

started. 2008, huge development for the team. We took over the world.

What is it about the keirin? This is the one where you follow each other

and power towards the end. Why don't you just power straight at the

beginning? Tell you what, you can try three-and-a-half laps by

yourself then tell me why you don't do it. I would be lucky to get a

lap, to be honest. Everyone would just overtake you. Is there a set

rule, do you have to be a distance? You have to stay in order and not

push each other about. Then after that, it's elbows out and go for it.

You and Anna dominated? Yes. There was great rivalry because there was

the two of you for ten years? Absolutely. It was great. We both

appreciated that having one another pushed us on. Having someone similar

is great. One year Anna would be better and I'd inch past her and it

was great for the sport and the women's sport came on in masses.

Your work ethic keeps going. If you are not busy doing that, I've seen

you on Bake-Off as well? Yes. You are busy promoting as well, tell us

about that? I've been involved with promoting the simply great

challenge, an eight-week training and diet challenge that just helps

you be a little bit healthier in your lifestyle without massive

changes, swapping different foods in, adding bits of exercise and

movement. It's not a fad diet? No, it's one you can sustain and do

always, not things that are difficult and not fun to do. Could I

live without butter? I don't know. I think you would survive! That's

negotiable. Probably get to lunch time. Everything in moderation.

That's the thing. I think you should definitely enjoy the things you like

but everything in moderation. You should never deny you'res. A

glass of juice and some butter, no worries. How is it for you after the

training and everything else, because you spent your entire career

doing that, to suddenly stop, what was that like physically but

mentally as well to suddenly just pack it in? It's been difficult. I'm

not going to lie to you. I'm someone who enjoys routine and challenge and

coming out of that environment is taking time to adapt to, but I feel

lucky to have had so many opportunities and different things

to try. Maybe I'll be a chef, maybe I'll get involved with that. You can

take over this show if you want. Quite happily at four o'clock in the

morning, I don't know whether I would be a personal trainer but...

In you go. Just warmed up the peas with this dressing. Just warm those

up with the broad beans, some mangetout. We are talking about

Yorkshire. If anybody is watching, this could be mangy tout, as they

call it, but you take the shallots, then you have this wonderful

heritage beetroot. I love beetroot. And mozzarella. You can produce that

in the UK now which is fantastic. Brilliant. Sprinkle that over.

Finally some of this dressing. This is your blue cheese dressing that

you just drizzle over the top. Look at that. Do you know, beetroots and

peas are probably two of my very favourite things in the whole wide

world. I did my research you see. I've grown some peas in the garden

in the garden, they are almost ready. I've had my birthday last

week so I've had a lifestyle change, I've built a gym at home. I can just

imagine if there's any midment aged blokes like myself going, I'm going

to join the gym, walk in and you're there as the trainer. Why not? ! Do

you want some training? I probably do actually. Let me get a bit

slimmer first. Ooh! That looks delicious. I'm going to go right in.

Dress with a lemon and the honey and the white balsamic, it's great.

Oh, my gosh. That is heaven on a plate. So delicious, but still

tasty. I want to scoff it down, don't watch. So what will we be

cooking Victoria at the end of the show? It could be apricot, food

heaven, served with biscuits and pistachios with ice-cream and a

swirl of apricot puree or food hell, fig cake served with strong cheese

and tangy fig and ginger chutney. Some viewers get to decide her fate.

Wait until the end of the show to see the final result. Happy with

that? Absolutely delicious. The final stages of Celebrity

MasterChef. January Ed, Les and Aide have to cook a meal at a restaurant

in Parliament Square -- Janet. They have to serve to a bunch of Michelin

Starred chefs. Let us see what happened.

It's the morning of the chef's table.

Aide, Les and Janet are heading to Roux at Parliament Square where, in

just over three hours, they'll be serving lunch to four of Britain's

most respected Michelin Starred chefs.

And the chef in charge today is 2009 professional MasterChef champion,

Steve Groves. The style of food is modern European, classical

foundations in our cooking. We like to have a modern interpretation of

that. These are my dishes, so I want them

to be executed perfectly. It's daunting for me, let alone for them.

Morning. We have got some real big industry leaders in today for lunch,

so I real hi hope you guys can do me proud. I want you to step up to the

mark. If you would like to follow me, we'll get started.

Aide, you are going to be in charge of the starter. Roasted Welsh

prawns, vegetables and prawn boudan. What is boudan? White sausage.

Sounds complicated. When it comes to time to serve, you

are going to need to roast your longustine. The prawns go on raw.

Raw? ! Yes. Lightly poach them before they go to the table. Start

arranging your sea vegetables. This is stone crop. This is monk's beard.

Over here, this is an oil made from the longustine shells. Wow. It's

like sea-flavoured space dust. It will dissolve. These are crackers

made from a prawn stock. We cook out, dehydrate and fry. That is how

the dish will go to the table. Then the waiting staff will pour the

comsomme on. It's quite a challenging dish. You

have got to make a clear consomme. Looks complex to me. Good luck.

Thank you. See you in three hours then. Yes. Janet, you are in charge

of the main course. Herdwick lamb, courgette, black garlic and rosemary

on there. It's lamb three different ways? It is, yes. I'm on message

now, lamb three different ways! When you come to plating, the black

garlic puree, brush it along the plate. Then the belly piece goes on.

You want the courgette out, be delicate with this. Pop that on the

end. If vegetables are going to run through the middle. The loin piece

sits on the edge. And then just before it goes, the lamb sauce

should finish the dish. Les is in charge of Steve's dessert.

Chocolate delice filled with a liquid caramel centre, decorated

with chocolate Shards. As it goes to the table, when they

cut into it, the liquid should ooze out. OK. Very important to get

yourself organised, we have had to freeze it. It needs to defrost

before it gets eaten. OK. It's beautiful. Confident? Yes, chef!

Aide's first job is to make the seafood consomme. Many she was will

mess up a consomme, so for an amateur to come and do that, it's

difficult. They have to make sure it's perfect hi clear. If it's

murky, it will look disgusting. Janet begins by braising the lamb

which will be used as a stuffing for the intricate lamb balls. She starts

to prep the lamb loin. Back on starters, Aide has the

challenging task of making the unique longustine powder. I'm

sorting the powdery stuff that goes on top which transforms into flavour

when you pour liquid on it. He takes the oil and slowly adds tapioca

starch which will absorb to form the finished powder. With 90 minutes

gone, Janet is peeling the black garlic. You could get prisoners to

do this! Back on dessert, Les is making the chocolate delice. He has

to emulsify egg yolk with olive oil. OK, the first course in half an

hour, guys. We need to pick up the pace a bit. With time running out,

Aide begins to portion his poached boudan. A little under-cooked. Not

quite holding together. Just reroll that bit and pop it back in. I think

you'll have enough. Les begins to construct his dessert. First, he

cuts the base. Come on! Then he needs toe get the frozen caramel out

of the moulds. Need to work quickly now. While they are still frozen?

Yes. One in each. He piped the chocolate around it, encasing the

caramel. Step up the base a bit. He has seconds to do it before the

frozen caramel leaks and melts out -- melts and leaks out. It could

start to leak out. That has started to happen. We need to move. Right.

Once you get to that point, there's no going back because it's a case of

starting the whole dish again. The longer it's out, the longer it's

going to melt. OK, sorry chef. OK, in the fridge.

You can find out if Les gets his dessert safely out the kitchen later

in the show. Still to come on Saturday Kitchen live, the two

greedy Italians still on the coastline in Italy. Ricotta and

lemon tart using special candy fruits. It looks delicious. With

Victoria Pendleton in the studio, we are egg-specting liftian level of

effort today! In fact, I want two wheelie good omelettes! And I

"spoke" to these two to make sure they don't get stuck in the wrong

gear, they are putting the brakes on and getting on the starter orders on

the board. That's all the bike jokes done.

I thought they were good. Will Victoria face her heaven or hell?

Find out at the end of the show. Cooking next is a woman who knows xa

Les and the other celebrities are going through when she was crowned

champion back in 2010. It's Lisa Faulkner. Great to have you on the

show. First time? Yes. Not scared at all! What are you going to make?

Goat's cheese quennelles and pea and mind and radish salad. Do you want

me to pop the peas? Yes, but keep some whole because they look pretty

as well. I would like to blanch them for 30 seconds to take the edge off.

The quennelles, it's a fancy spoonful? Yes. It's the shape more

than anything else? Yes, but they do look pretty and I'm sort of always

saying that I like pretty food but you want to eat with your eyes a

lot. Double cream just for you! needs a layer of dust on it. You can

eat butter in the gym. Life changing. Next November, I will be

like a stick. More like a log! You will lose your edge. I am just going

to make these little quenelles. What cheese have you got? Just a basic

goats cheese. If you get a really soft one, when you deep fry it, you

just have explosions. It is much better to have something with more

sturdiness to it and let it down with the cream. There are quite a

few around. Not too soft a one. I will do a few in case they pop. I

love prodding peas. You always end up with price... Less than you need!

I can tell from the shapes of those, you have been in professional

kitchens. I have. Only because I love it and I asked chefs very

nicely if I can go and play in their restaurant, a day a week if I can. I

will start off washing spinach or peeling, nuts or whatever. But they

have let me out. After six years, you get to chop shallots! I have

always loved cooking but I now get to learn the craft and science and

the confit of the egg yolk earlier, it is fascinating. You still acting?

I would like to do some more. I got offered a job I could not do. I went

for an addition but I do not think I got -- an audition. What was it for?

Down Abbey? I wish! You were in Emmerdale last night. Look at you! I

bet your parents think you have made it now. I got cast for Emmerdale

once. I was supposed to be handing out a village award for food. It was

a Yorkshire food award and they chose someone else. I think he has

got a better Yorkshire accent! Scottish accent! Where you sad? I

would love to be in Emmerdale. The BBC will be on the phone in a

minute, that is for another channel! Why do I always get these things?

Because you are good at them. These breakfast radishes. I remember

radishes tasting really peppery and lovely. For years, they tasted of

nothing. They are getting better. There is something so delicious

about them, when you get a bit of heat. When you grow them in your

garden, they are so much better. You do not realise how full of water

radishes are. When they are picked, really peppery, fantastic. These are

the breakfast ones, the shape of it. As well as all of this, you are

writing your third cookbook. My first one was my Mum's recipes. I

wanted to get them down in a book because they were on the backs of

envelopes and I did not want to lose them. I loved writing it. I got the

chance to write the second one and it was about different times to

cook. If you want to make something fast or if the house is full of

children. This one has come along and it has been one of those love

-hate jobs. You start going, I want to write this, but I don't know if I

can do it. I am at the pictures stage and I am loving it. I am

looking forward to it coming out but it is not until February. Am looking

forward to it coming out but it is not until February. And. -- you are

fine. Do you want these in a bowl? I want them cold. They are colder! Can

you do the pea shoots Quetta Mark in here? Yes, in there. That is not

very pretty. Can you sort those out for me? Dressing? Dressing, yes, can

you do my pea shoots first? I will do my dressing. If you wouldn't mind

chopping my mint for me, that would be lovely. What are you doing

exactly? I am making the baby quenelles. You are deep frying a bit

of cheese. They are already. Olive oil or rapeseed oil? The lovely

rapeseed oil. -- olive oil. And a bit of lemon. Lemon zest in here.

And some mint. My garden mint. This is from your garden? The difference

between growing it yourself, I was so amazed at the smell of it. Has it

been washed? Yes! Do you have pets? No, I don't. What are you saying? If

it is anything like mine, you go for the one furthest from the garden!

What is the new book about? It is sweet things. Lots of sweet things

that I wanted to make. I have not been allowed to talk much about it.

Thank you, James. Beautiful. It is a dessert book you cannot talk about?

It doesn't come out until next year. We have got the radishes. I have put

some in already. I am ahead now. I don't think it needs a lot of

dressing. You just want a tiny bit. A little squeeze of lemon juice out

of the bottom. Thanks, chef. It is such a lovely dish. I know it is not

great this morning, the weather, but it is meant to brighten up. Make the

goats cheese, have a nice little fellas, glass of wine. -- nice

little salad. Tripura goats cheese? That would help! Goats cheese? The

peas in their pods. Thank you. There we go. Happy? Happy. Goats cheese

quenelles with a pea, mint and radish salad.

Looking good. Lemon and peas is a great combination. Dive into that.

Have a seat. If you ever need anyone to eat food here... It is like a

little mousse. Lemon juice with the peas, fantastic. We need some wine.

Let us add back to Leeds to find out what Olly Smith has chosen to go

with Lisa's super salad. With Lisa's cracking quenelles, the

all-time classic pairing for goats cheese is Sauvignon blanc. You could

go all out for this one. However, with the rich crunch in Lisa's dish,

it is the opportunity to embrace Bordeaux were Sauvignon blanc is

blended with others. The holes, Chateau Le Bernet, Graves. This is

from Bordeaux. Graves, whether it's come from, it creates fantastically

dazzling white wines. You get wines which are more elegant rather than

exotic and in your face. Bordeaux is one of the most prestigious wine

regions in the world you can find top bargains there. That is as

snappy as the rocket with a face full of lemons. Goats cheese has a

natural zing to it. The saving blanc is blended with others to give it

the extra flesh -- Sauvignon blanc. Then you have the sensational

summery salad with the pea shoots and mint, you need a wine which is

light on its feet to preserve the seasonal sensational nature of the

garden glory. Finally, the radishes with their crunchy peppery bite, a

wine that soars with zing is the perfect fit to ride the radish all

the way to some central. Lisa, here is to you and your sensational

salad, the Queen of quenelles. Cheers! There is a name! What do you

think of this? This is as good as the last one. Good wine with a good

plate of food. So creamy. Not as acidic. That would be fantastic even

without food. Heavenly. 49 quid, that is a bargain. It is time to see

how the Celebrity MasterChef hopefuls got on -- for nine quid.

Thank you. Cheers! Am I expecting restaurant standard food?

Absolutely. Of course. It is all going to be about the detail. The

devil is in the detail today. When you are cooking for a chef and you

are not a chef, it is always a challenge. I am hungry. I have not

had breakfast. I am looking forward to it. My food has to be spot on.

You have got ten minutes until the starter has to go. Your consomm?

should be on. Get ready to roast the longest -- roast the longest.

Looking good. Beautiful. Once a into a jug. -- sauce into a jug. Give the

plate a wipe and then we will send it. Ready to go. Perfect. Service.

Ade has made tapioca crackers and coastal vegetables with

langoustines. Very clear. The langoustines retouch overcooked. The

flavour of shellfish was amazing. Spot on. I loved it. I would be

happy to pay for that. I could not eat it because of my shellfish

allergy. Looks stunning. I hope you guys enjoyed it. Janet, we are meant

to be up in five minutes. These take eight minutes to cook. I will say we

are going to be around 15 minutes late. We need to get this food out.

People are awaiting. The main course is going to be delayed by ten

minutes. Tell them I have got a train to catch! With Janet running

late, Steve steps in to finish the courgette balls. That is lovely.

We need to get a little bit faster. Big push now. It will all be over in

a couple of minutes. Splendid! Look at that! Now what? Sauce. Lovely.

Service. Well done, Janet. We took our time, but it looked all right.

Janet's dish is lamb three ways, belly, chlorine and lamb Shank

stuffed courgette. The dish was phenomenal. All of the flavours

married together. Looked really good. Beautiful vegetable cookery.

For me, I thought that was an incredible dish. Brilliant. The

courgette was not overcooked. Perfectly done. I loved it. That is

very, very nice. I did not talk too much when I was eating that. It is

now time for Les to plate his dessert but there is a problem as

caramel has leaked out ruining the chocolate. I'm not happy to serve

these two. There's a big hole in this one and this one where the

chocolate's sunk in, the liquid's run out, so three might be

salvageable. Difficult to say because the liquid might run out,

could mean failure for the whole dessert. Let's construct these

three, make them as good as we can and see if we can get three perfect

desserts. OK. That's three. The dessert is going

to be serve in five minutes but unfortunately it's going to be just

three plates because there has been a problem in the kitchen.

Chef, is that OK? The wiping cloth. Well done. Well done! Thank you,

chef. Thank you so much. Well done. That was a tough challenge, but you

got three desserts out and they look great. Thank you, chef. We'll share.

Ooh! Thank you. Les's dessert is a chocolate delice with a liquid

caramel centre topped with ganache and decorated with chocolate. What I

like about this dessert, there's plenty of chocolate. It was a bit of

a challenge for the person who's made it. It's just just lots of

different things going on here. It's not simple. The dish is called

chocolate variations, six or different types of preparation there

and most pastry chefs would struggle with that, so the person has done

very, very well. Hello. Hello, chefs. Well done.

Aide, Janet and Les, thank you very much for giving us a wonderful

experience today. You were all very challenged with Steve's menu and I

think technically you did a really good job. The food today was

first-class, we have eaten a Michelin-starred meal today. It's

been absolutely fantastic. Such good cooking. I say this, I don't mean it

in any way detrimental or rude, but surprisingly brilliant!

Well done. Thank you. Thank you. Great day, great food. All three now

go into the final cook-off having learnt a great deal about fine

cuisine and about themselves. Now they have got to find their energy,

think about all they've learned from the competition and that's going to

could minute ate in their last three dishes, the final cook-off and it's

going to be a fret shuts fight. -- ferocious fight.

You can see how they got on with the next challenge next week. It's time

to answer some of your foodie questions. We have to decide what

Victoria will be eating at the end of the show. Jane from Sunderland,

are you there? Yes, I'm here, thank you. What is your question? What is

the best thing to do with belly pork? Do you want to take that one?

Cook it nice and slow, is the best bet. If you want garnish to go with

it, cut an onion in half and an apple, season the pork belly, put

the pork on top of the apples and onions, in the oven for or five

hour, blitz the onions and apple at the end for a nice puree. What

temperature? 120, nice and slow. Thank you. I wouldn't cover it, nice

bit of olive oil on top of the skin and it would be nice. We'll all be

round for tea. You are welcome. Heaven or hell Got to be heaven.

Margaret from Street in Somerset. What is your question? I love duck

breast and I try cooking it, but although it tastes beautiful, it

doesn't look nice and screws up on the plate. I'll explain why it does

that in a minute but a recipe with duck breast? Start with a nice cold

pan, skin-side down and let the fat render out. Duck and cherry, now

there's cherries in season, duck and cherries are a perfect match so I

would get some cherries with it and have that, maybe a bit of celeriac

as well. If you cook it on skin side then roast in the oven particularly

on skin side down, it should stop it going small. If you remove the small

piece on the bottom, that should stop it curling, but generally it's

overcooked when it curls. Three or four minutes skin side down, then in

the oven for a short time and Leigh it to rest, then we will all be

round for supper. What dish would you like to see, heaven or hell? ?

-- leave in the oven to rest. Heaven or hell? Heaven. What question would

you like to ask, Suzanne? We catch our own pollock off the coast and we

have been told in the past to always freeze it for 24 hours, then defrost

and cook it so it has the best taste. But I would like to know how

to cook it straight from the sea? Sometimes the freezing process,

pollock is very wet so when you cook it fresh, it tends to fall to

pieces, so what you can do, once the fillet is out, leave in 10% of water

and leave, season it, pat it dry, lose all the water. When you cook

it, it stays in one nice piece. Defrost in the freezer is trying to

stop the water leaking out. What dish would you like to see, heaven

or hell? I'm afraid I like hell because I love figs. Kelly from exst

Essex, hello? He. What is your question? I have a two pound piece

of sirloin of beef which I was going to cut into steaks but I would like

to cook it whole. How would I do that? Do you want me to do that? I

would roast it whole. Seal it off in a pan, cover it with mustard or nice

French mustard, roll it in cracked black pepper then roast in the oven.

Two pound. Hot oven, cook for 45 to an hour, no more than that. Let it

rest and slice it. I would do that with fat chips andberg NHS sauce. To

me, steak, changes and bernaise sauce, wonderful butter sauce, holt

Lang days basically with tarragon added to it as well -- hollondaise

sauce. Ian from London, your question? I've got some pheasant

breast fillets I've had in the freezer for months, so a recipe to

impress the missus? That's probably not impressed the missus? For me,

pheasant is classic. Defrost it, if they are on a crown, cook on the

bone, seal them off in a pan, six or seven minutes, you can serve it a

little pink, don't overcook. If they are not on the crown? Colour both

sides in the oven four to five minutes, nice and pink in the

middle, bread sauce, spring cabbage. Defrost first as well. What dish

would you like to see, heaven or hell? Not normally a sweet fan but

evidentiary dog has his day so heaven. Time for the omelette

challenge now. Paul Rankin is still at the top with 17.5 seconds.

You are sat there in 2 Seconds. Anybody you would like to beat,

Lisa? I'll be happy to be up here. Just here. Usual rules apply. Make

as fast as you can, a three-egg omelette. Three, two, one, go!

If you like eggshells, you might want to taste some!

Argh... Don't think you're going to beat your time. You can be slow

today. I'm scloe. Get it on there. All right. Half still left in the

pan. Oh, that's a bad one. That's really hot.

All right. Not bad. I picked the shell out. It's cooked.

This one... Go for an edge, James. Is it cooked? It is cooked. I think

it's butter. Nice actually. Right. Lisa. Where do you think you

are on our board? Somewhere down the bottom. The bottom? Yes. You are

correct. You are down here, 47.20. But it's not a bad omelette though,

is it? Not bad. Bryn? 22 seconds, I haven't beaten that. Stick it in

your new kitchen, in your restaurant, there you go. Victoria

will be getting roasted apricots if Lisa and Bryn go with her. We get

another fantastic recipe from the two Italians now. Lemon and ricotta

tart using a special massive candied fruit.

Gennaro. Give me this, give me that. Lemons. Fantastic. Wonderful lemons.

We do a ricotta tart with the candied flavours. We have some puff

pastry rolleded as thin as possible. Here we put it inside. This is the

preparation of the dough. Can you do that? Of course. I'm wonderful at

that. Fantastic. Gennaro, you are a brick. I know. This is important.

Cherville. It's lemons with not very much juice inside, but a very thick

skin and they are candied and there is a fantastic flavour and taste

used in almost all of the south. A lovely scented smell of lemon. Most

important ingredient. Candied lemon is available in many high end

supermarkets and Italian delis. Fried eggs please? Yes. I need the

yolks in here. Ricotta. I mix this with sugar, caster sugar.

Now I put five yolk of eggs in there, please.

Just the yolk and save the white. Wonderful yolk, my goodness.

A bit of sugar. Tell me how much? Another little bit. Another little

bit. Another little bit. Come on. OK, fine. Candy fruit this one. Yes.

Beat this stiff. Then we have the orange peel which is wonderful as

well. Now what I do is to cut this in cubes which is lovely. And we put

it in. You find these in lots of desserts

in southern Italy. Come on! Don't be lazy. Enough? No, more, more, more.

It has to be stiff. You don't know what stiff is? Yes, I know what

stiff is. No. It's all right. stiff is. No. It's all

That's fine. It's my cooking it. All right! Very careful and gentle

activity of folding it now. Fold it very gently. Ah, look at this.

Lovely. That's exactly what I wanted. Just look at this. Fantastic

pleasure of this. Luxurious. I like this handmade stuff. It does not

look industrial. It is up to you now... To finish. Yes. Thank you.

The colour of the eggs! Gives a lovely golden Patino to the pastry.

About 20, 25 minutes in the oven. The centre will still be a little

bit wobbly. Then we take it out and let it rest. Now it is ready for the

oven. Do you want me to? That is fantastic.

This is wonderful. Look at the colour! This is the last touch.

Because we are in the region of endless lemons, just a hint. This is

the proof of the pudding. Yes! I can't wait. Perfect. Shall I put

some pairs on it? No. I saw them in the market and I said, I need those.

They are put in the oven as they are. When they are starting to

shrink, you put a little bit of sugar and a bottle of red wine. Do

you know what they called? No. Little children. You are gentlemen.

Just a minute. At this! Just fantastic. -- look at this!

It is a dream of a tart. I like the pairs more than your tart. The pairs

are very nice. I can't understand why you are joking all of the time.

Silly words like this. If you like it, you like it. I do like it.

Heaven. I baked them in the oven! You have really done well. Thank

you. This time you did. You can see more from them on next

week for smut show. It is time to find out whether Victoria will be

facing food heaven or food health -- on next week's show. Is it apricots

or figs? These guys had the decision to make. Not that it altered the

final verdict. They did choose food heaven. We will lose this.

We will get the apricots on. I am going to roast them with basil

because basil and apricots and any soft fruit works fantastically well.

When you cook basil, particularly with fruit like this, sweet things,

it tastes like pistachio. Pan on the heat. We will raise them in butter,

sugar and apricots that you are. Can I get you to chop up the dates and

apricots? Thank you. I will get this on. A little bit of butter. Just a

little bit! More! I have built the gym but I have not started using it

yet! In go the apricots and apricots liqueur. Wow! We make a sauce as

well. We will roast but in the oven. They want about five minutes,

something like that. We will make biscotti next which I love. I

scream, you can explain what you are doing over there. We have milk and

vanilla pod. We will crack the eggs, keep the egg yolks, whisk it

together. Once the Queen has come to the boil, we will pour it on the egg

yolks and add apricots pur?e. To make the biscotti, you need the

fruit and nuts. 250 grams of plain flour, 250 grams of sugar. A little

bit of baking powder. A mixture of hazelnuts and pistachios. You can

use whole almonds, not flakes. A little bit of lemon zest. Over

there, Lisa is topping up the dates and be dried apricots. You can put

dried cranberries, whatever you want. It is the mixture of fruit and

nuts together. Pistachios are lovely colour. When you do this and cut it

through, different textures. Then we throw in the eggs. You want three

eggs. Mix it together. Mix by hand, never by machine. It would break up

the fruit. Mixing it by hand tells you exactly the texture of what you

are looking for. This is a great thing to make at home because you

can make them in advance. Whisk it up like that. It all starts to come

together. You want dropping consistency. It may appear quite

where to start with, but keep mixing it up. It will start to come

together. You are starting to get this mixture. If you can pick me

some basil, quite a bit. Thanks, Lisa. Mix it all together. I don't

know whether this would be allowed on your regime, would it? Yeah, I

reckon! Everything in moderation. This is where we are going wrong!

Then you get this and the idea is dropping consistency. You want to be

able to roll it out. That is kind of the texture we are looking for. It

is really important. This gives you the shape of the biscotti. If it is

too wet, it is a solid biscuit mess. If it is too dry, it will not go

anywhere. The texture is important. Dropping consistency. You need to

well lit. To do that, you want to dust some flour on the board -- you

need to roll it. Dip your hand in the flour. I am going to get you to

do one of these. No such thing as a free lunch on the show! You put it

on the board and roll it. Very quickly in one go. No more than five

seconds. Wow. I have not washed my hands! In your own time. We are

live! I have got to put flour on my hands. How much of this? All of it.

Oh, my word. Roll it up quickly. You have got it. It is a bit of a lump.

There. It is a bit wonky. APPLAUSE

I do this every week and I do not get applause! We are going to clean

the chopping board and then this goes in the oven. This is the whole

idea of the spotty. It means twice baked. -- whole idea of biscotti.

190 Celsius, 12-15 minutes. This is the first part. If you can grab us

the apricots and warm them up, Bryn. Thank you. You slice them, serrated

knife, let them cool down. You slice them. This is the first bit. That

looks lovely. You get this biscotti. It is more like cake. It is soft.

Now you drop the oven temperature down. 280 Fahrenheit, something like

that. Take off 100 degrees, basically. You want them to cook

without colouring and dry out. You end up with a fantastic biscuit. We

will get this cooking. You pop them back in the oven. This is the second

break. About ten minutes. -- second bake. The longer they are in their

the dryer they get. The more coffee they will soak up then! Shall I

checked they are OK? You can check! We have got the lovely apricots. I

will slip these over. How are we doing with the ice cream? I will --

I haven't got a clue how long we have got left! I have added the

apricots pur?e. We have got the ice cream in the back. Touch of water in

there. They are nice? We have got a sauce, sugar, butter. The fragrance

is amazing. Bring up the ball in the back there. -- the bowl. Bryn is

going to do a fancy scoop. Are you going to do quenelles? A large

scoop! You have got wonderful apricots. Look at them! Just

delicious. You have got basil, when you tasted, if you don't believe me,

here. Dive into that. Tastes like pistachio. What is that? ! I will do

another one. She has retired now, it is fine! Can you imagine if I did

that? Check that out! That looks amazing! I don't know why I have got

back but there. Might be a bit over the top, Buster and biscotti. I am

going for it. -- butter. Rain beautiful. Happy with that? It goes

without saying that it is heaven. Sensational. It is quite unusual.

Basil, putting it in desert s, fantastic with apricots. This wine

has been chosen for it, Anthemis from Samos. Smells like sherry. Dive

into that. The great thing about the biscotti, you can make them now, pop

them in a container and you have got them. It depends how much you want

them to dry out. Some people do not cook them a second time to keep them

soft. But biscotti means twice baked. Cheers. Tell us what you

think of this. A lot stronger. It is all right. Lovely. This is proper! I

need a straw. Victoria, good luck in your retirement. Looks like you are

not going to retire! No doubt we will see you... If you lose the part

you went for, Victoria can take over. Thanks to Owen Williams, Lisa

Faulkner and Victoria Pendleton. Thanks also for the fabulous wine

choices. All of the recipes are on our website. We will be back here

live at our usual time of 10am next week. You can enjoy more Best Bites

tomorrow morning at 10:30am on BBC Two. Enjoy the rest of your weekend.

If you are watching the Tour de France, I think you need an umbrella

today. Enjoy it anyway. Looks like everyone's image

of paradise. 22 years after first visiting

Australia...