05/12/2015 Saturday Kitchen

The festive season is finally here and we're getting in the mood with

a magnificent menu of dishes from some of the world's best chefs!

The decorations are up, the tree is in position and so are

The first is a regular face on Saturday Kitchen.

His award-winning Italian food has made his restaurant inside the

Intercontinental Hotel in London one of the most popular in the capital.

Next to him is a man making his debut on the show.

The food he serves at the Feathered Nest Pub in the heart of the

Cotswolds has helped him create a trophy cabinet as bulging as Theo's.

Good morning. Good morning. Welcome, Kuba, the first time on the

show. Theo, you are cooking first, what are you making? Pan fried

scallops with chilli, sage and lemon and Swiss chard.

Also are new-season olive oil. And Kuba, what is on the menu for

you? For me it is the wild boar. It is Forest of Dean wild boar loin and

sausage parcel, sour winter slaw and poached quince.

So, mulled flavours. A puree and a caramelisation? Yes.

So two very different but equally tasty dishes to look

forward to and there's more great food in our archive films.

We've got festive offerings from Rick Stein, The Hairy Bikers,

Now, our special guest has already enjoyed a career featuring half

a dozen platinum albums, 10 top ten singles and several sold out tours.

His latest album, 85% Proof, has already topped the charts and

Welcome to Saturday Kitchen, Will Young!

He's armed and ready to eat as well, by the looks of things.

Welcome to Saturday Kitchen, the fabulous, Will Young! What do you

like in the kitchen? That is dirty, that napkin.

Is it? What are you like in the kitchen, come on! I'm OK. I can do

three dishes. I am good at a roast. My mum is a really good cook. I'm

very good at spaghetti Bolognese, that is my favourite dish-hi! I can

do chops, under the grill! Well, we have loads on offer for you later

Now, of course, at the end of TODAY'S programme I'll

cook either food heaven or food hell for Will It's up to the guests in

the studio and a few of our viewers to decide which one you get.

Italian food. You mentioned spaghetti but any

pasta? Yes, I love it. What about the dreaded food hell?

Livers, dill, any of that stuff. Please, don't do it. I'm such a nice

person. Look at this face... It's not up to me!

For food heaven I'm going to make fresh pasta then use it

First with a quick ragu that Theo is going to make for us then I'll fill

some tortellini with ricotta and a pinch of nutmeg to go with

Or Will could be having food hell, liver I'll pan fry a piece

of calves liver then serve it with deep fried capers, onion rings,

some creamy mashed potato and a rich red wine sauce.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask either of our

A few of you will be able to put a question to us, live,

And if I do get to speak to you I'll be asking if you want Will to face

You can also send us your questions through social media by using

Right, let's get started and up first this morning, is Theo Randall.

We are making pan fried scallops with chilli, sage and lemon and

Swiss chard. I'm going to use a tiny amount of

capers, then with the lentils. They are green, from Umbria.

We are boiling them with garlic. These are famous lentils? Yes. They

have a sweet flavour. Irthink that the best thing is to boil them if

you put in too many things, like pancetta or tomato, you lose the

flavour. You can tell from the colour? And

the size. They are tiny. They take about 15 minutes to cook.

They have a little bite to them. I have the Swiss chard here. We are

going to blanch it. And if you can't get those lentils,

Puy lentils will do? That is fine. We are cutting the leaves of the

chard with the stalks. The stalks have so much flavour. The stalk is

the best part of the Swiss chard. I grow masses of this at home. You

get rainbow chard? Rainbow chard is nice but I find that the red chard

is too stringy. You have to be careful how you cook it. So blanch

that in boiling, salted water. Chop the leaves up.

You want the roe on the scallops? I love that the roe on the scallops.

Cook that in as well. I also love getting somebody else to

prepare these more than anything else.

They are lovely looking scallops. So, the fennel and the garlic now.

Once the chard is blanched, I add the fennel and garlic to the pan

with the oil. That give it is a nice bit of flavour.

The last time you were on, you were opening a restaurant abroad? That is

fully up and doing well in Bangkok. It is doing fantastic.

Do you change much on the menu? You would be surprised.

The style in Asia is more about sharing. So you adapt what you do.

But it is all about Italian food. It has a different set up. There is a

big bar and an outside terrace. It is very much about the sharing

plates. There is a wonderful slicer with

lots of hams and cheeses. It is a great venue. We are doing a repush

in the restaurant in London. In January we are closing for the month

and going to gut it, new entrance, new bar, new furniture. Everything.

It will look fantastic. Are you getting rid of the amazing

pictures in there? No, the Peter Blakes, they are staying. Definitely

not. They are fabulous. They are part of the furniture, really.

So, the scallops are ready. A fantastic. I have the sage here,

that is deep-fried. What about the lentils? They have

garlic and water in there. We are seasoning them with salt and pepper.

I have lovely oil. It is new-season oil. It is the first pressing of

oil. You have to look at that. Taste this... You can see the

colour. Look at that. Have a taste. It is green-green! It is really,

really spicy. So you have the scallops. I will get

a little bit of oil on the scallops. I have a really hot pan.

Isn't that delicious? It is strong. Very strong.

So, the oil on the scallop, not the pan.

So, cover the scallops in oil. It is pepperey? Yes.

It is spicy. A spicy flavour. It is lovely with greens and lentils.

And the colour. It is cold-pressed. So it has had no

heat treatment. It has not been cooked. When you have olive oil that

has a taste of olive in it, it has been heat-processed.

So, you finally chopped the stalks of the chard? Yes. And now a little

bit of garlic in the pan. I am using this new season oil. You would not

normally cook with it? No, but I want to share it.

Now, do you want me to deep-fry the sage? You want quite a lot of it?

Yes. So the lentils are seasoned up.

Taking out the garlic there. Then we will add salt and pepper in

there. If you can't get these, the Puy

lentils? They are fine. I love lentils. I could eat them

every day of the week. Taste these... Now, how long would

you cook these for? About 15 minutes.

So, a little bit of lemon, so with the new oil, the lemon.

The key to cooking the scallops is to Lee them? Leave them and turn

them over. With the colour on one side, we use

the heat of the pan. So, now get the chard out.

I will pick out the capers from the rehearsal.

I noticed that! An extra addition! Once the garlic and fennel has

cooked I will add the chard to it. Cook that away.

Get rid of the pan. So, you want a dry pan for these?

Yes. Take them off the heat.

Remember if you'd like to put a question to either of our chefs

Calls are charged at your standard network rate.

Chilli in there. Anchovies in there? Yes.

You need good quality? The ones in the tin are fine but a little more

and they can be amazing. A little oil and a squeeze of lemon.

Reduce the heat in the pan. Don't cook anymore on the stove. Then a

little bit of chard. This is a little wet.

Some nice braised chard. It is quick to cook.

If you get the coloured one. They are amazing? My favourite is the

yellow one. So, nice lentils. It is a very simple dish.

Do you need any, I have tonnes of the stuff.

?16 a kilo? ?16 a kilo?! I have to pay the congestion charge coming

into London now, all of that stuff! So, add the scallops on to the

lentils. . A dash of oil.

You are recommending this to cook with? No, just use a Virgin olive

oil of the this is special. This has just been pressed a couple of weeks

ago. It is very pepperey.

And there with your beautifully deep-fried sage. You just reminded

me, James, I forgot to pay the congestion charge! Pay it now? It is

too late. Was it yesterday? The day before.

You have had it now! Sorry, carry on.

So, we have pan fried scallops with chilli, sage and lemon and Swiss

chard. Easy as that.

Right, you get to dive into this one.

Taste that. Tell us what you think of that. It has that little hint of

oil, that is pepperey. You can really taste it.

The colour is amazing. It looks like something left on my gashage floor

but it is an amazing colour. Tell me what you think? The lentils

are good. So nice. Happy with that? Yes.

Right, let's get some wine to go with this.

Our wine expert Susy Atkins has been down in Devon this week.

So let's see what she's chosen to go with Theo's super scallops.

It's the start of December. The festive season is upon us. This week

I'm in Exeter to choose my wines but before I do, I'm going to look

around the city, starting with the Christmas market.

I always loved the fresh and appealing Italian dishes thaw make.

I've made it my mission to find an Italian wine to match. If you want

something crisp and refreshing, go for a gavi. This would be a good

partner. I've gone one better, something that goes with the earthy

flavours of the dish. The wine I've chosen is the Regaleali Case Vecchie

2014 and it's from Sicily. What I found when I made this dish is that

the usual wines we mash with scallops were too crisp and floral

in this case. I needed something from a warmer climate, something a

bit riper. This wine is properly dry and it's unoaky. It has a certain

ripe, rounded texture that comes from the warm sun of Sicily. That's

what I need to match up to the earthier elements of this dish,

particularly the lentils and sage. But then on the finish, you've got

that nice refreshing acidity. That's what I need to cut through the

scallops. Theo, it had to be a white wine to go with your glorious

scallops and lentils. I wanted an Italian wine, at that. I hope you

enjoy this. We certainly are. Delicious. Perfect

with the scallops, that chilli. I didn't tell her there's anchovy in

there, but it works really well. I really like it. A lot of flavours in

there. Strong flavours with the sage, capers and the anchovy. Good.

You mention something a bit, while we were cooking with olive oil. This

is cold pressed. They don't add temperature to the oil. So the

mortemure you add to the olive paste, it extracts more oil.

Generally when you have pale oils they tend to be manufactured. It's

the power of social media. They're online doing this. Yes, I really am

Will Young's fat older brother. There you go. Coming up: Look at

that! I just need that in the back. Coming up a great recipe for us. I'm

making boar with sour winter slaw, beautiful cep, amazing and wild

mushrooms. Delicious. You can ask either of our chefs a question. Call

us now on this number: tweet your questions now use as well.

He's in the party mood this week and having Christmas lunch with

the top Spanish chef and Saturday Kitchen regular, Jose Pizarro.

But first he's throwing a little festive fiesta of his own!

I thought I'd kick the festivities off this year with a party for a few

friends. I'm treating them to dishes that I'm cooking over the Christmas

break. Even the Spanish ambassador agreed to come along. Don't get me

wrong, nothing beats roast Turkey with all the trimmings for Christmas

Day lunch. But while travelling through Spain, I stumbled on many

dishes that would make a welcoming treat for a Christmas eve supper or

indeed those challenging days following Boxing Day. No Spanish

feast is complete without jamon and they don't come any better than

this, it's very expensive. Hence the thin slices! I was inspired to come

up with this recipe of clams with serrano ham and sherry in our Villa

nestled among the olive groves. I chop serrano ham, which means

mountain ham. These are dry cured for six to 18 months. I'm told the

best comes from the region of Aragon. After frying that off, I add

two or three bay leaves, chopped onions and garlic. Now for the

clams. Small, carpet shelf clams would be ideal for this dish. Next

the sherry. Sherry became fashionable in the English court,

when Sir Francis Drake attacked the port of Cadiz and seized 3,000

barrels. That will take about three minutes, no more, just for them to

steam in that deliciously aromatic, I wish you could smell it, the

flavours of the ham and sherry. I'm using this sherry, which is slightly

sweet. It goes really well with the ham and onions, which I cook for

about ten minutes. Don't know whether I put too much

ham in, because I guessed the quaunts after seeing the dish. Carb

-- quantities. But it goes so well with the flavour of the clams and

the slight sweetness of the sherry. It's sort of like a symbiotic

agreement of flavours, if you like. This dish works well both as a

portion of tapas or as a starter at any Christmas or new year starter.

I'm hoping it makes a promising start with my guests here. Oh, wow.

Thank you. Very nice. It wouldn't be the same without the sherry. Jimmy

Burns is a respected writer on Spain. He fondly remembers the

imports of Christmas in their family home. English dad, Spanish mum and

born in Spain. That's right. Turkey on Christmas, but I really looked

forward to the lamb. Can you imagine, marinated in wine and

herbs, very simple, lots of olive oil. Slow cooked. Very slow cooked.

Slow cooked lamb happens to be a family favourite, with a good chef

friend of mine called Jose Pizarro. These days he's a successful reatour

in -- restratour in London. He asked me to cook for a festive get

together. I remember this one with my grandmother. It's slow roast and

it's marinated with garlic, parsley, thyme, white wine, olive oil, salt

and pepper. That's it? That's it. Simple. Then you have time to enjoy

with your friends. It's Christmas, it's time for enjoy. To me you

epitomise a new look about Spanish food, which has a real seriousness

about good produce. For me, always. Because I was working in

Michelin-starred restaurant. Then I go back to my roots. I go back to

the ingredient, the quality and the simplicity. You are working with

your fingers. Exactly, put all the parsley on. This lovely piece of

lamb. This is only one of a lot of quite special dinners and lunches

for Christmas. There's a lot of work goes into Spanish Christmas. Like we

say, the mother and grandmothers are always very busy at this time. Wine.

We are going to use plenty of wine for this. So you get all the residue

of flavours. Olive oil. About two tablespoons. Some water.

More wine. Fair enough. And some thyme. Just to give some

countryside flavour. Leave marinated like this for two hours. Hola! We

got the lamb ready for roasting just in time for the arrival of the

guests. It was time to begin the celebrations and break open the

bubbly, which for the Spanish, of course, means Cava. Thank you for

coming. Thank you for having us. What's for dinner? Lamb. The lamb

went into a moderate oven to roast for at least three hours. The slower

the roast the better the end result. APPLAUSE That's nice. Oh, gosh.

Beautiful. I think it's time to carve it. Come on then. Perfectly

cooked. Tender. That's still very, very juicy. We don't make gravy in

Spain. We just use the juice. I call it gravery. -- gravy. Can we have a

Spanish carol. Ole! Feliz Navidad.

Like the crew would say, are we surprised by this? We call it the

medals. Medals. Yes. I loved Jose's recipe for roast lamb, just like his

mama used to make, a perfect choice if you're looking for a festive

roast with a difference. Jose certainly knows how to have

a party! Christmas parties are always fun

but can be a little stressful So I thought I'd show you

a simple recipe that you could serve It's blinis and I'm going to serve

them with both smoked salmon pate and then also with mackerel

and a beetroot and shallot pickle. A touch of melted butter and flour.

Dried yeast. Salt, keep the salt away from the yeast because it kills

yeast. What yeast needs is basically warmth and moisture to feed. So

sugar in there to help it. Then we take some butter, melted butter.

That's basically going to be poured into here as well. And some milk.

Chuck the whole lot in. Whisk it together and you end up with a

batter. Now once you've achieved this batter - switch that on - once

you have the batter like that, you let it prove. Only for a little bit.

What you end up with, see the difference in those two? Yeah.

That's started to prove. Then all we do is we have the proved mixture.

It's bubbled up. You can see it. Then we take the egg whites, which

we throw into the batter mix. Mix this together. That is your blini

mix done. That's all it is. We will cook them with butter in a span and

serve it with a nice smoked salmon mousse, which I know you are a fan

of smoked salmon. I love it. I have a funny story. Smoked salmon into a

blender, blitz it up, lemon juice, creme fraiche, double cream and you

have yourself a nice little salmon mousse. First, congratulations. New

chapter, new Syria, four-year break -- new era, four-year break. Number

one album. A lot of friends and family bought it! It's been an

unbelievable ride for you. I mean, you wanted to sing when you were

very young. Yeah, always. Always wanted to sing. You were on stage

quite young as well. And performing, not singing, but theatre and bits

and bobs. I was going to be an actor, yeah. When I was 13 I had a

choice to go to drama school. Then I wanted - because I have a twin

brother Rupert - and I wanted to stay with him. You have three

brothers remember. And my lost-lost brother. It's a very emotional

morning for me actually! New family member and congestion charge. Yes,

but I'll have great food for the rest of my life. Brilliant. My

brother Rupert trained as a chef. He came up with the title for the new

album. 85% proof. Where does that come from? It came from the content

of alcohol, which is funny because neither of us really drink. We were

looking into moon shine and how - You were looking into moon shine.

Not drinking it. In Thailand, doing a kick boxing training camp. So I

can protect you brother, now. If you have any problems. Yeah, I like the

idea of the fermenting of the alcohol. You don't know necessarily

what percentage it will be, and it's similar to an album. You either get

drunk on the music or you don't. Luckily people got drunk. How long

did this take? Ten days. Was that because you had four years away? I

think so. I had four years off. I did theatre. I did some studying. I

did some teaching. And I learned a lot from the teaching. I don't know

if you ever teach, but it's a wonderful - What were you teaching?

Singing, performing. What are you doing now? The blinis. Turning them

over? Flipping them over. Making a mess of one of them. This is why I'm

talking to distract. LAUGHTER

I'll turn them over down here. Oh, hi, hi, look at me. This pan was a

bit hot. There we go. They look great. What's all the fuss about.

They're the pleenies. We tip these out -- blinis. We tip these out. You

are going to top it with a mousse and everything else. That's your

mousse done. The fish itself. I will fillet this and then blowtorch it. I

will do this with pickled beetroot. You fillet it like that. Mackerel,

very good for you. Very, very good for you. The fact I'm going to serve

it with blinis pan fried in half a pound of butter, ignore that. What's

new about the album. I've been listening to it. It's a new

direction. It's very eclectic. My last album was very focussed. This

one, I just went in and just wrote the songs and I was with pay new

record company Island Records, who have an incredible heritage. They

were loving it. What I do is I send the demos off and they just loved

it. They come back and say yes? They go back and say, we're not going to

drop you, we like it. Thank God, the mortgage will be paid. Yeah. I think

the key thing is not to be afraid. That's the key thing. I suppose,

also given your success, you can be a little bit more picky. People will

follow you. Pliemy, what are you -- blimey, what are you doing now?

Cooking the mackerel.. Look at that! It is like a chemistry lesson.

So, what happened then? Well, it is amazing, really, as you get older as

a pop star. It is hard. There is that awful word, "relevant." I did a

sell-out tour, and people have supported me from the beginning. So

I don't take that for granted. And you were at the Popp shows? Yes.

You were at the beginning? Yes, I didn't get caught up in the madness

it is now. It is a different sort of beast. I was looked after really

well. You don't get type-cast? No.

Now I think that people maybe even forget that I came from a talent

show but I don't. It was an incredible experience. And very

special. I have this unique, basically, I by-passed the record

companies. The people were the record company.

I don't know... Wasn't it the first time you ever sang on stage with a

microphone? It was Pop Idol, yes. I have never lost that joy for it, you

know. It really was, it was very much a repressed talent, I guess. I

was studying politics at university. You were doing theatre and bits and

piece but you did start young. I was reading a story you were in a show,

you were a Christmas tree? I was a Christmas tree, yes, I had one line,

"it's Christmas!." Was it worthy of an Olivier? Who knows.

Well, it was better than me. I was a king in my nativity. I had one word.

I messed it up. I was put on lighting.

What was the word? Hello! I must tell you a funny story. My God

daughter, Martha, she had a line" yes, you can come into the stable."

But she said, "no, you can't." So she changed the history of the

religion. Very brave.

So, what is the New Year bringing you? Are you going on tour? No. I'm

going to have a break and do some summer shows.

This is the end, so I have the final song from the record, Brave Man.

With a fantastic video. It is amazing. I was watching it

last night. It is fantastic. What is it about? It is about a

transgender young man. That is very much a topic at the moment and very

important. But to portray that in a video like

that... It was quite brave, funny enough. I really aploughed Island

Records as many would not punt the money to do something like that. It

has had an incredible reaction and got people talking. I have also done

a song for WWF, a cover of Baccarat, a song for a brilliant cause.

That is to help the charity? Yes, there are only 3,000 tigers in the

world. We have lost 50% of our animals since 1970. It is pretty

dire. The deforestation of places, it is a

pretty dire situation. Well, there is lots of mackerel and

salmon. Hurrah! Happy Christmas! Can I try

one. Yes, you have the blinis, some with

the mackerel, some with the smoked salmon, and some with the caviar.

You are so clever. I'm not really. It is ten years of whingeing it!

So what will I be making for Will at the end of the show?

It could be his food heaven, pasta which I'm going to serve

First Theo's got a quick ragu which will go really well

with homemade tagliatelle then I'm going to make some ricotta filled

tortellini which I'll serve with a courgette and garlic sauce.

Or it could be food hell, liver I'll pan fry a piece of calves liver

in plenty of butter then serve it with crispy onion rings, deep fried

capers, a pile of creamy mashed potato and a rich red wine sauce.

As usual, it's down to the guests in the studio and a few of our

viewers to decide, and you can see the result at the end of the show.

A delicious dish. Happy with that? I love you.

Right, let's get another absolute favourite recipe from Mary Berry.

Like everyone today she's making plans for Christmas with

I bet she pays the congestion charge! I love Mary Berry.

Christmas would not be Christmas, if my cupboards were not bursting with

my favourite sweet indulgence, chocolate. No-one knows better about

it than William Curley, four times. Chocolatier of the year, four times!

Hello, William, Christmas, and I can't imagine Christmas without

chocolate. Is it a busy time for you? Yes it is the busiest time of

the year, the special tis are Dundee cake, port truffles.

What is your favourite? The Yule Log.

The Yule Log is served traditional in France as their Christmas

pudding. It dates back to the 16th century. I have made Yule Logs

myself. But never anything quite like this! If you take the mousse

and run it up the side. Like such... I bet you do this like

lightening when you do it. I must say, if I was doing this, I would do

several at one go, put them in the freezer and everybody who came to

supper in the next year would get it as their pudding, whether it was

Christmas or not. If I'm going to all of this effort, I would want to

show off. This wonderful creation is a

combination of a creamy hazelnut and almond and meringue centre.

You have done this before and you know exactly that they are going to

fit. Chocolate sponge. So that is rum with a sugar syrup? Indeed, yes.

These are crystallised chestnuts. Surrounding by a rich chocolate and

chestnut mousse. A meringue base, all covered in dark chocolate glaze.

It is just like a river flowing. A final few festive touches.

Oh, that looks amazing. Just look at that.

And the masterpiece is complete. Do you know, William, I have to

stand back and say, that really takes the wind out of my sails it is

magnificent. Thank you very much, Mary. It is

very kind. Why not go upstairs, have a little cup of coffee and a wee,

thin slice. Do you know, you you have twisted my

arm, go on! This is luxury per sonified. It is so chocolatey. And

it is full of surprises as you get through the layers.

The textures and the different flavours coming through.

Oh, so good. All that remain, William, is to wish you a very happy

Christmas, and you will have only have made about 1,000 of these come

Christmas. Indeed. Thank you very much, Mary.

Merry Christmas to you. That looked amazing. But if you have

not the time or the skill that William has, I have the perfect

recipe for you. A chocolate mousse cake.

So the cake is very simple to make. And the strongest chocolate flavour

you will get is from cocoa. To the cocoa, 25 grams, add three

tablespoons of boiling water. Aim to get a piece. A bit like soft

butter, you can spread it across. There it is.

Then add two eggs. 100 grams of caster sugar. 100 grams of

self-raising flour, and a level teaspoon of baking powder.

Don't make it heaped. It must be level.

Because if you put too much in, it will rise up and fall down again.

And lastly, 100 grams of baking spread.

Beautifully mixed, all one colour. Spoon the mixture into a greased

tin, lined with nonstick baking parchment. Chocolate goes so well at

Christmas time. I think it is just one of those times where we can be

indulgent! It only needs 25 minutes in the oven at 160 fan.

When it starts to shrink from the sides of the tin, it's done. It

should be nice and springy to the touch.

That looks perfect. To make it extra special, a little

brandy over the top. About two tablespoons.

A bit difficult to know where you have been, when it is a chocolate

cake but I think I am remembering, there we are. And that for luck.

Right, now to the chocolate mousse topping. Slowly melt 300 grams of

chocolate. I find using 50% cocoa solids is best. It adds just the

right amount of sweetness. While the chocolate cools, whisk 450 mls much

whipping cream until it is frothy. Fold that in... And you get the

easiest and the quickest chocolate mousse. And it is still a lovely,

frothy mixture. I'm going to put it on the top of

the sponge now. I'm going to chill it overnight in

the fridge. That will firm it up, and then I will turn it out.

A little sifted cocoa over the top makes a professional finish. This is

the sort of thing that William would have done with his Bousche, Noelle.

I think that is super and stylish. And everyone will go" Ah." When they

come in. And then a little icing over the top. It also makes it look

like snow at Christmas. That's my special, indulgent chocolate sponge.

Still to come this morning on Saturday Kitchen Live.

Nigel Slater is enjoying his own 12 tastes of Christmas.

He's adding cranberries to sauteed sausages before making some

decorative biscuits with plenty of ginger to hang on the tree!

It's Kuba's first attempt at the Saturday Kitchen omelette

I've got high EGG-spectations of course, but unfortunately he's

up against the Usain Bolt of the egg world, Theo Randall.

Will Theo be able to turn in a similarly EGG-ceptional

performance to the one that got him to the centre of our pan?

Can he BREAK that incredible time of 14.76 seconds?

You can see the action, live, a little later

on. And will Will be facing food heaven, pasta two ways with both

a quick ragu and also filled with ricotta and a pinch of nutmeg.

Or food hell, pan fried calves liver with deep fried onion rings

You can see what he ends up with at the end of the show.

And this next chef is a man I stumbled across whilst travelling

I stopped for lunch at his pub The Feathered Nest near Burford

and was blown away by the food so I had to invite him to cook with me

We have a selection of unusual ingredients. But much of this you

make yourself? Yes, we have some wild boar today. It is from the

Forest of Dean. It is a great discovery this year. It is a 100%

wild beast. So we are serving it with quince and

bits and pieces. I am cracking on with this mixture.

I will start with the stuffing for the sausage meat to go around the

loin. So we have lovely smoked lardons. We are going to melt it

down and use instead of butter this time to fry the mushrooms.

So, instead of butter we are using the fat from the animal.

Yes, pure and lovely. It will give a hint of smokiness to it.

So to get them first. Then they can cool down before mixing them with

the sausage meat. The sausages from wild boar, and the

liquor is the secret ingredient here. All this can be replicated

with pork loin and apple sausages for example. Look online for wild

boar because it's possible to get. Tell everybody about the pub itself.

It's been there for several years now. We kind of cook a detour. Tell

us about it. Yeah, it's a tiny village between Burford and Stowe.

The pub is situated on top of the hills, so you can see the rolling

hills of the Cotswolds. We have four bedrooms with that view to enjoy.

Yeah, lovely, lovely restaurant with lots of lovely food. You've been

there since when? Before that you were with Raymond Blanc. What got

you started cooking? Right, should I say this or not It's your first time

on the show. I always liked to eat, as you can see. My mum wasn't that

skilful or adventurous. She was happy to do one sort of meal for

three or four days for example. Which I didn't like that. So to sort

of spice it up a bit, I started to cook. That's how it started. You

went to college, bits and pieces? I did my financial management in

Poland. Then I felt that's not what I wanted to do. That's not my type

of job. I came to England. Found the college, which I didn't know exists,

to be honest. I enrolled in the course when I was 24. You started

quite late on in life, for a chef. Yeah 24 years old. Most of them...

27 was my first job. Yeah. This is for the stuffing there? Yes wild

mushrooms with the lardons, which we will mix with the sausage meat. I

have the mixture for the quince, vanilla, bayleaf, star anise,

juniper, cinnamon and sugar and vinegar. We bring this to the boil

and cook it. Yes, basically a mulled wine with quince in it. Orange and

lemon as well. Yes, keeping it festive. It's a lovely base for the

quince. You've been at the restaurant since it opened, five,

six years? Yeah, I'm living in it since 2012. You are just starting to

bed it in. You've just got the food that you wanted is that right?

Because as I said, I started a bit late. It takes years to get to what

you enjoy. It was a bit of trial and error for a while. Now I think we

are getting there. I've got a big love in general for game. We have

plenty of it. This time of the year, that's my speciality. That's what I

want to focus on. The rest is a bit of everything. Because of, you know,

we are all fairly international over there. So, it's a bit of everything.

Tell us about the boar. What makes this so special? The boar, first of

all, it's 100% wild. That's what makes it special. It's from the

Forest of Dean. It's quite young. It's like a 20 kilo carcass, which

is like a suckling boar. It's lovely and tender and a flavour is not too

strong or gamey. Realistically it's like a tasty, lean, perfect pork.

You get the entire carcass? Yes. The entire carcass. I'm going to roll

the loin. The loin is very lean. To protect it, I'm going to roll it in

that sausage meat. Yeah, whole carcass and then we use it all. Use

it for Sunday roast leg. And then we do a dish with trying to do all the

cuts. That's on one plate. How many chefs are in the kitchen? When we're

lucky around seven, you know, seven is ideal plus two kitchen porters.

Their job is probably the most important in the kitchen.

Absolutely. I was talking to Theo before, they do all the tortellini

and raviolis. Explain what you've done here? The loin, the sausage

meat, rolled around the loin. Just put it in clingfilm just to shape

it. If you do that beforehand you can put it in the fridge to set up.

That will help to you keep the lovely, round shape. I'm going to

make a lot of noise for a few seconds. Then we have the stomach

lining, basically. That doesn't sound very appealing that. Will

completely disappear while we're cooking the boar. You use this a lot

as well, Theo, not just wild boar, but this. Yeah, yeah. It's brilliant

for wrapping meat, particularly loins when they don't have that much

natural fat. Use it for things like pork loin and venison. Wild boar is

funny, because it's hard to get really good wild boar. We use

shoulders to make a ragu or something. I'm really interested in

tasting this. I use the stomach lining to wrap my albums and it

disappears. That will be controversial for sure. That could

be a really good album. What do you want, a plate? A pan. #12k34r let's

put one on. Where's the winter slaw? It's all over there. Perfect. How

long would you leave this slaw that I've made? You leave it in the jar

at room temperature, three days minimum. Up to a week. It depends

how sour you want it. Then you can put it in the lar dear or fridge --

larder or fridge for months. It's a ready-made condiment. Would you

leave it in the fridge to firm up? Ideally yes. We just want to seal it

to get the colour nice. We will put that in there, 10 to 14 minutes. No

more than medium for the boar. It's a restaurant and pub, you've just

started to win a collection of awards recently. Started to come

through. We went to Brighton, third time in a row, won the gold tourist

pub of the year. That was great. What's still amazing about this job

is you find hidden gems and secrets. I didn't actually say this in

rehearsals, but - I don't mean to offend all the chefs on Saturday

Kitchen last year - but it was the best plate of food I've tasted this

year. And you don't have a Michelin star. Which I couldn't understand. I

can't really answer that question. I'm very humble, now I can work. But

it was - you're going the same colour at that now! Yes. I was so

impressed that I took Pierre Kaufmann as well. He couldn't

believe it. The stuff is incredible We are doing the slaw. Amazing new

season olive oil. You're going to mix this? Just a bit of olive oil to

bring it to life, bit of herbs, salt, sugar, just a little slaw,

which is perfect. It can be made in advance, keep in a jar. Always ready

to go. -- ready when you are. It's full of vitamin C. In Eastern Europe

before citrus fruit was available, that was your source. This is not

like kimchy? No, it's water, salt and veg. Quince puree on the bottom.

Some of this lovely Sour Kraut. It's just jazzed up. We are going to use

one, that will be enough. Top and tail. It -- tail.

It -- tail it. I've cooked the quince in the pan. Perfect. The The

ceps are incredible actually. They exceeded my expectations. You want a

bit of that to go with it? New season olive oil, perfect. Give us

the naming of this Wild boar from the Forest of Dean, with sour winter

slaw, amazing massive cep and poached quince. Watch this man, he's

going to be a genius. There you go. Thank you.

You heard it here. Dive into this. It looks amazing

You heard it here. Dive into this. It looks amazing and tastes

fantastic. Interesting with this, it's on the outside the stuffing.

Normally you'd put it on the inside. Look how juicy that loin is. That's

the purpose of it. By wrapping it with the fat around it, you keep it

all, like bacon. It's not as strong as you would think. But young boar,

that's why. Happy with that? Delicious. You're a genius. There

you go. Right, let's head to Exeter to

see what Susy has chosen to go Kuba, your wonderful dish has

several components. The key to matching the right wine is to

partner it with the most dominant flavour on the plate, in this case

the wild boar. I node a fairly rich red. From the new world I'd pick

something from South America, like this Tupungato. I've gone for

something with a decidedly more peppery character. It's from the

deep south of France. The wine I've chosen is the Terre d' Ardoise 2013.

Carignan is a grape variety that you get in the south of France that

makes wines that are not only hearty and robust, but Tha'it spicy twist,

specially good in the winter months. Deep colour and a gorgeous scent of

spicy BlackBerry. There's that lovely red berry and BlackBerry

again that. Goes well with that winter slaw. Because this is a ripe

wine, it has a juicy quality that can cope with the poached quince.

The main thing that's going on here is a lovely, savoury twist to a

hearty red wine, that's exactly what I need to match the earthiness of

the wild mushroom and of course that gorgeous star ingredient, the wild

boar. Kuba, this dish is a real wintertime treat and it calls for a

fine, top-notch red wine to go with it. Here it is. Enjoy! They're

enjoying the food any way. There's not a lot left. What do you think?

Very good. It goes perfectly with the boar and the quince. Sweetness

of quince and it's perfect. Everything works on there. That

cabbage is just... Delicious. With that porcini and cabbage, texture

and flavour is brilliant. With that wine... It's difficult to get wild

boar in this country, but that's the best I've had. Best I've ever

tasted. It's amazing. I smelt it, didn't drink. It my uncle actually

goes out, he's a deer stalker and goes to Germany to shoot wild boar.

Right let's get a recipe from Si and Dave, the Hairy Bikers.

They're attempting to cook their way through all

the items mentioned in the song, the twelve days of Christmas!

And they're starting at the beginning of course, with

a partridge in a pear tree, well a partridge with pickled pears!

That was awful. That's what happened when you get here at 4am

We're meeting Delia. No, we're not. Tricia? No. Allan Partridge, dude.

Partridge in a pear tree. First line Tricia? No. Allan Partridge, dude.

Partridge in a pear tree. First line of the song. We're meeting the man

who was the inspiration for Allan Partridge. Dancing on the ceiling

has brought those boots with the velcro on underneath... We're

cooking our first dish for the real Allan Partridge, that's lush Kingy.

We've decided to get into character and dress in sports cashuals. It's a

homage to it. You look like a stick of candy floss and I look like a

fruit Bonn Bonn. You lock like Noel Ed monds in the House Party days.

Partridge. The great alternative to the

traditional Christmas bird. It is succulent and feeds more than

enough. Ideal over the festive period. The

dish starts with the sweating down of a shallot or a humble onion. And

this is the basis for the stuffing, sausage meat and chestnuts and some

bread. I don't know what is after that,

chestnuts roasting on the fire? And now for the Christmas, the fruit. It

is a Tudor thing. The opulence. To put in fruit, to celebrate and make

things more rich and lush. Now we are both believers in eating

game. It is out in the wild it is natural, it is healthy.

Posh folk have game. Yes, wearing hats like this, and

they go out bagging things. You, there! Shoot that bird! It's

great. The stuffing draws the flavour from

the partridge, the partridge taking flavour from the stuffing. It is

like us, we help each other, we live together.

We don't live together! When did we live together? What do you mean?

Well, before, now we have wives and stuff. Now, look at this, it does

not say, eat me but soon it will look brilliant. There is no way this

is going to get dried out. They are moist inside, they are wrapped in

bacon, moist with butter. Everything apart from the bones is going to be

yum, yum. They go into the oven at 180

degrees, for about 40 minutes but don't overcook them! To go with

them, we are making fondant potatoes. With a gorgeous texture.

One of the most luxurious ways to cook the hummable sudden. We are

frying them in butter, then simmering them in stock with thyme.

Letting them simmer this will you can cut through.

Now, the partridge is done. The potatoes are in. Now the pear! .

Peel your pear down. White wine vinegar, loads. Some

water, not too vinegary! Then to that, sugar.

Then, cloves, cinnamon and star anise.

Bring that lot to the boil. It will take five minutes until soft.

This is a preserve jar. You have to sterilise this before pickling

anything. Put in the pears. Trying to get them to stand up.

You want to well pack them in, don't you.

You do. Look at that. Put in the cinnamon

stick and a sprig of rosemary. It will flavour them beautifully. After

a few weeks they are ready to eat. But the longer you leave them, the

better they taste. There you go, mate. Merry Christmas!

Fabulous. The pears have taken on all of the

spices, and it is soft, soft, sweet and sour, oh! Yes, it tastes like

pear but it is undoubtedly a pickle. That one is a dynamite winner.

The pickled pears are a great accompaniment to the flavours of the

partridge. With the vegetables, this dish is a wonderful Christmas treat.

Now, all we have to do is plate up. Any minute now, our guest, Wally

Webb will be here. That is him. The legend that is.

How are you? Nice to meet you. You are a Mod. You have a Lambretta.

That is pretty cool. Yes it is a '66.

There, Wally, a festive feast. Oh, you have done this for me. Very well

presented, I might say. Thank you, sir.

Pickled pears, fondant and Patrick and peas! It is a party! It is.

Like having tinsel in your mouth. The only thing is, you there is no

such thing as a free lunch. Indeed. So, what we need is to get you and a

few others to sing the first few lines of A First Day Of Christmas.

Ouch! I think Wally should stick to records rather than singing.

Better singing than we got. Time to answer your foodie questions.

Each caller will also help us decide what Will could be eating

What is your question, John? I have a boneless saddle of venison. I need

the best way to roast it, ie, fast or slow. And what to serve it with.

If you are getting that, invite us to cook it! Well, the shoulder, if

it has the flaps and skin. I would trim it, with the trimmings, I would

use for the stuffing and chestnuts, cranberries, the Christmas flavours.

Put it in the middle. Roll it tight. You don't want to overcook it. It

meads to be medium rare. So, 180 degrees, sealed in a pan. 180

degrees, for 50 minutes depending on how big it is.

What would you do with it? Well, red cabbage, and the Shaw would be

delicious. What about me? What would you do

with the venison? Play my music! What dish would you like to see,

heaven or hell? Sorry, Will, it must be hell! Oh! You have been tweeting

the show all morning. We have a couple to read out.

Rachel at William's: Most fabulous guest today! Will, what is your most

famous Christmas starter? Well, I love bilinis on Christmas day. That

is kind of a starter. With smoked salmon? I would go for bigger

prawns, on the shells. I love a prawn cocktail.

Do you have a another one for us? Yes, I have one from Tanya: Four

pieces of lamb neck with bone in, a wintery recipe, please. Perhaps with

pearl barley? What do you reckon? Seal the lamb neck off, add squash

and chestnuts, celery, cooked slowly with white wine. Add the pearl

barley. In the oven cooked gently. All of the pearl barley puffs up

with a vegetable lamb. The lamb neck is lovely as a hotpot.

It must take time with it. Yes, delicious. When it is cooked

slow. Then scrapping off the meat from the bones.

Joanne, what is your question? I have some pheasant from the

butchers. I have no idea how to cook it.

Pheasant, I love it with senior air yack. The breasts can dry out. Seal

it off in butter in a big pan. Get some celeriac in with the pheasant

with hot milk and cook slowly for 45 minutes to an hour. All of the milk

reduces, it thickens with the celeriac, the milk helps with the

full flavour of the fessant. Good luck with that. Don't overcook

them. What dish would you like to see at the end of the show? It must

be heaven. Claire from Bristol, are you there?

Yes. What is your question? I like duck,

what is the best way to cook it. Probably starting with the duck

breast? Dry pan, no oil. Skin side down. Then the duck in the pan and

render the skin down. Until it is crispy. Then seal it on the other

side for two or three minutes then in the oven and a good rest.

What dish would you like to see, heaven or hell? Heaven, because I

love Will. And we have to apologise to John,

there, Will was getting carried away! Now, the Omelette Challenge.

Kuba, who would you like to beet on the Bharatiya Janata Party? -- beat.

Pierre Koffman! Oh! So, cracks on the screens.

Ready? 3, 2, 1, go! I have made a harsh of this one.

That was quick. You have been practicing.

Of course he was. Right, Theo, first of all.

Was that three eggs?! Do you think you beat your time? No, I don't

think so. You were mega fast. 15. 8 seconds.

That puts you in second place. It's not fair... I was trying to

cover that up! I'm not putting it in there.

Right, Kuba. He has been practicing. Did he practice enough? He beat Mr

Pierre Ko if, fman. You are next to Jose there.

Very good. So Will get his food heaven,

fresh pasta served in two ways first with a quick ragu

and second as tortellini, Or food hell,

calves liver with deep fried onion Our chefs will make

their choices whilst we get a couple of simple festive food

ideas from Nigel Slater. And he's starting off with some

sticky cranberry sausages. Right,

it's time to find out whether Will So Will,

your food heaven would be pasta. Theo's brought his special eggs

in and we're going to make fresh tagliatelle to go with a nice

and quick ragu. Also we're going to roll some pasta

out and fill it with ricotta and nutmeg to make some tortellini

and serve them with a courgette Or you could be having food hell,

liver, which would be pan fried and served

with onion rings, deep fried capers, We are going to have a look at Nigel

Slater. He is starting off with for us,

enjoy this one. My first taste of Christmas, is

often confined to the day itself. But its magnificent colour and

flavour can actually give festive cheer to any dish.

My first flavour is always can berries. The minute I see them, I

have to use them. Christmas is a sweet and sticky time. So it is nice

to have something that is a bit sharp.

So I have red onions here. I want them to cook slowly.

So that they become sticky and jammy.

They have a sweetness to them. It will balance out the sour

cranberries. Put those over a moderate heat, not

too high and give them time... This cheerful flavour is going to pep up

an otherwise everyday ingredient. There's not many people I know who

don't like a sausage. I have bought these chipolatsa as

they feel more festive. There is something fun about them.

Pop them in the onions just as they start to soften.

So the onions are really sticky and the sausages have started to brown.

It is time to add my real Christmas flavours.

The cranberry jelly... And then some cranberries. A good handful.

Use fresh or frozen. And keeping the heat quite low, let the jelly melt

and the cranberries cook through. You will see that sticky glaze

appear. It is a mixture of the cranberry jelly and the sticky bits

from the onions and the sausages. A wee bit of salt and pepper. Then a

little bit grated clementine.en this no-one is in any doubt what time of

year it is! This is the first of the Christmas flavours. The first time

that I see cranberries. So there it is, Christmas on a fork!

This playful dish, will gently deliver festive cheer when you have

the first flurry of visitors on the way. It's a great way to work in

that first taste of Christmas. Flavours can unlock memories and my

next taste takes me back to my childhood and the magic of the

season. I use it all year round, but at this time of year, spicy ginger,

to me, is one of the most festive tastes of all. I think my lover of

ginger started with good old ginger nuts. I've discovered something

better. I've discovered spice biscuits. I start with 80 grams of

muck rawo sugar -- muscavado sugar, smells like an old fashioned sweet

shop. And 70 grams of butter. Then I'm going to cream this until it's

dark and fluffy. The ginger is going to be the king of tastes in this

recipe. An extra kick of spices will make all the differences. What's

really good is getting a nugget of cardamom in your mouth when you eat

a biscuit, and there's an explosion of flavour. Dark treacle will bring

out the flavours of the sugar and butter. I need about two

tablespoons. Then comes the plain flour. 250 grams. A little by --

bicarbonate of soda and then the ginger that. Goes into the butter

and sugar. The yolk of an egg binds the ingredient. Then the ground

cardamom. That needs a bit of milk to bring the mixture together. A bit

of flour on the board to stop the dough sticking to it. Go as thin as

you dare. Once you've got some festive shapes,

pop them in the oven for about 15 minutes at 180. What I want with a

crisp biscuit like that is a refreshing drink. I've got a great

cocktail to go with them, very Christmassy, very easy and it's full

of gingerment -- ginger. Something cool and sharp, few more of those

festive cranberries will work well with spicy jirninger. Using the

sticky syrup from the jar will bring out the flavours. Now for the

Christmas fizz. I'm using cider. Give them the briefest blitz so the

cranberries keep some of their texture.

So, crisp little biscuits. These sweet treats would be delicious as

they are. But I think I can make them even more festive. Icing sugar

with a little lemon will work wonderfully with the spicy ginger. I

want this to be able to trickling from my spoon. -- trickle from my

spoon. Not so thin it pours off the biscuits, but not so thick it lands

in a blob. The only way to do this is from a height. You'll make a bit

of a mess. You just have to go with it.

Whether you let the children find these heavenly decorations

shimmering on the tree or serve them up still warm from the oven, once

you've made these for someone, they will always remember and Christmas

and ginger will stay with them forever.

It's time to find out whether Will is facing Food Heaven or hell.

Heaven would be pasta. Theo's famous for it. Lovely eggs in here with a

ragu and some beef. Pasta dish with ricotta and corgette. Food Hell

would be liver, capers, beer battered onion rings, mashed potato.

A very chefe sort of dish. It was down to these guys to decide your

fate. Well, I have two brilliant people cooking two brilliant dishes.

So I'm sure Food Hell will be just as good. That's what you're having!

Is that what I'm having. Oh, I take all that back.

I said to you it's a chef's dish. Liver and onions. That's what we're

doing. It's calves liver. You'll love it. Oh, no! First thing I'm

going to get you to do, if you can do me the shallots, that would be

great. Kuba could be peel the potato in the pan at

great. Kuba could be peel the potato in the pan at the far end. I will

get on and cook the liver. Can I just grab the flour. I start this

off with a touch of flour. Salt and pepper. I'm going to cook this and

take it out of the pan and make a sauce with this as well. Tiny bit of

flour. Very hot pan. You can use a tiny bit of olive oil. Why do you

use flour? That will give it colour. The key to liver is you've got to

cook it so it cooks not too fast because it can toughen up the liver,

but you've got to cook it so it colours more than anything else. You

can put colour on it by adding some oil and some butter. Put the butter

in and you get a nice colour first. Because this is calves liver it's

nicely thin. Pop the liver straight into the pan. We cook it rapidly in

that butter and olive oil for about a minute each side, no more. Then we

will take it out and let it rest. I will make a sauce from whatever we

have left in the pan as well. What you can do as well, Will, in a

minute, I'm going to make the batter. It's made with some flour,

the liver is happening here, a bit of yeast. Good pinch of salt, keep

that away from the yeast. Keep it separate. That's the key to it. The

liver is not far off now. We'll lift this out. I'm going to get you to do

beer battered onion rings. Capers? Yes, capers in first. Oh, no, you

dropped the capers. That's the idea of this, you see. Then what we're

going to do is we have the liver here. You cook it nice and pink. I'm

going to turn the heat down and gently cook it now. If you cook it

too fast, I don't know what you think, you can toughen up the liver.

Cook it gently in butter is the best way. If you cook it too fast it

becomes tough and it almost burns in the pan. Got to be pink. We take the

batter like that. And this is good, old beer. Not lager. We pop that in

there. The key is the yeast. Often when you make beer batter with just

flour it's soggy. You need to mix it, like the blini mixture earlier.

Let it prove. They look very g, you know. Do you like deep fried capers?

I don't think there's anything more I'd rather have. We let that prove.

Then what we're going to do is take out our onion. Shallots there. A bit

of red wine. Deglaze the pan a bit. The onions, we're going to chop

these up. You can get these onion rings on as

well. Grab the onions. You see the batter is almost alive, you see? Oh,

yeah. You can do this bit. Just take them in the batter and deep fry

them. Shove them in there? Cover in batter and throw them in.

In we go with the stock. This is a bit of beef stock. You can get now

from the supermarket, this is veal stock, which you can get. It's

wonderful. It makes a great sauce. The key to this is reducing it down.

You have to get this nice and hot now and reduce it down. At the same

time, I will add a tiny bit of chervil. I love the an seed flavour.

-- aniseed flavour. It's not fennel itself. You put the list together,

not me. You're breaking my heart! You put the list together. Basically

we're going to reduce this down. If you don't like capers this is a good

way to start. Deep fry them and they burst open. You get a delicious

flavour. Or just don't eat them. That's another option. Are you doing

now any way. Sauce is reducing down. We have our

mashed potato not far off. We finish the sauce with butter, as well as

salt and pepper. Then I put sherry vinegar, which cuts through the

flavour of the liver as well. A bit of seasoning, salt and pepper.

People just tuning in, your album was launched in May? Yeah. Number

one, another number one album as well. You just finished a tour.

Yeah. What's next for you? What's the plan? The next plan is summer

shows. I'm writing some scripts and hopefully have got - because I act

as well - I have some drama stuff coming up. That always takes a while

to do. Yeah, that's it. How long do you have to wait before the next

album's out. It must be tempting to roll them out all the time.

Everyone's different but I like waiting. I need to have a break,

creatively. I'll probably start doing some writing. Then once the

summer shows kick in, I'll do a lot of writing after that. I'm really

into writing this comedy drama at the moment. So I'll take two months

off to do that. Fantastic. Great fun. We look forward to seeing it.

There you go, a nice sauce here. This is reducing down all the while.

The liver is just allowed to rest. That's the key to it. The onion

rings I need in about... 30 seconds. Yes, chef! Taste of that. Maybe a

tiny bit more vinegar. That's the key. A little sherry vinegar. Yes,

it cuts through. Just a tiny bit. This is shallots in here with

chervil. That's almost good enough to eat on its own. Don't really need

anything else. Apart from onion rings (! ) Yes

chef. Sorry chef. While you're messing around, read that. We have

wine from ASDA from ?5, what is there a choice of them? Yes, that's

it. Special offer. I'm dyslexic and that will complicate my entire

morning big time. Grab the onion rings. That looks good, you know.

Looks amazing. There you have it. Grab the knives and forks. I will

serve the wine to go with it. Will, dive in. Give us the name of

the album then. The album, sorry, 85% proof. My caper range is

coming... LAUGHTER

Next year. Well that's all from us today

on Saturday Kitchen Live. Thanks to Theo Randall,

Kuba Winkowski and Will Young. Cheers to Susy Atkins

for the wine choices! All the recipes from the show are

on our website. Simply go to:

bbc.co.uk/Saturdaykitchen Christmas Day may be the highlight

of the holidays...