06/08/2016 Saturday Kitchen

I'm Tom Kerridge and this is Saturday Kitchen Live.

I'm joined by a star-studded line up of chefs today.

He's been quietly taking over Padstow from Rick Stein and is fast

becoming the Cornish town's culinary king.

And few can dispute that he's one of Norfolk's finest!

His particular way of cooking has won him an army of loyal

How are we doing? Very well. Sleep all right? Very good. How is the

hotel? A lovely night in the hotel. What are you going to be cooking? I

will be doing a beautiful vegetarian dish with caramelised shallots.

Goats' cheese and watercress. That is a garnish. It used to be a dish.

Now there is no pigeon. Bolton? I am going to do a classic, guinea fowl,

with cabbage wrapped around it. There will be shallot purely. You

will be doing spirals. And there will be gravy. They both sound

delicious. There's more great recipes

in our archive today, with films from Rick Stein,

Ken Hom, Brian Turner with Janet Now if you think chefs

are temperamental to deal with, then Our special guest today is used

to breaking up fights between characters with names

like Behemoth, Terrorhurtz and Sir Welcome to Saturday Kitchen,

the host of BBC's Robot APPLAUSE

How are you? Welcome to Saturday Kitchen. Thank you for having me. It

is a pleasure. Do you like food? I like eating it. Do you like kicking

it? I took a bit. I took brunch. Evening meals, not so much. I do one

ball wonder situation. That is the sign of someone who gets up late.

That is someone who is not up in time for breakfast. I only to get

the weekend. You are here to face food heaven or food health. -- food

hell. Now at the end of today's programme

I'll cook either food heaven It's up to the guests in the studio

and a few of our viewers I will go for lobster because I do

not have to pay for it. We will blow the budget. What do you like about

it? I love the texture of it. It feels like a treat. I like that it

generally is not overpowered. Lots of lovely flavours. But not

necessarily a stodgy dish. We will mix it with spices.

I am not a massive fan of lamb. I love lamb. If you have got to have

lamb, Irish is the best. I am sure that the lamb we have got is Irish.

So Angela has gone for lobster or lamb.

So for food heaven I'm going combine Angela's love of lobster

with lots of her other favourite things to make a Sri Lankan

The lobster is added to a sauce made from onions, garlic, ginger,

I'll add chilli, curry powder and turmeric.

It's finished with desiccated coconut, pickled chilli

and served with spinach and some curried cauliflower.

There is lots going on. I am not sure we have time to make all of

that. Or Angela could be having food hell,

lamb and I'm going use lamb mince. The lamb is roasted first then I'll

add onion, cinnamon, garlic, fennel seeds, celery,

Worcestershire sauce and beef stock. I'll toss in some merguez sausages

then top it all with a blue I like blue cheese. It is looking

good. And we'll find out the result

at the end of the show. If you''d like to ask any of us

a question today then A few of you will be able

to put a question to us, I'll be asking if you want

Angela to face either food You can also send us

questions through social media using our hashtag,

Saturday Kitchen. Don't contact us though

if you're watching us on catch-up as we're not here,

I'm afraid! I am in Stoke-on-Trent celebrating

my sister-in-law's 40th birthday. Happy birthday.

I am ready. How are you? I am good. Excellent. Talk us through. I'm

going to put the caramel on. We are going to make a lovely caramel. What

are you making? We are going to do shallot tart tatin. There is going

to be goats' cheese. There will be watercress. Nice and simple. Is this

a particular type of goats' cheese? Yes, one of my favourites. It is

lovely and light. If you do not like pudding, you will love this. It is

like cheese and dessert. This is an alternative to just cheese and

crackers. This is a posh version. The pastry is the crackers, the the

cheese, and the onions are the chutney. I have got you. I have got

oil in the pan. We're going to caramelised the shallots but, thyme,

garlic and Medina. And a little sherry vinegar. This tart tatin, it

is a classic dish. Yes, it came from a beef dish that we used to do.

Actually, just with a lovely classic tart tatin. Lovely goats' cheese.

Normally this is done with apples? Yes. You can use peers, root

vegetables, celeriac, beetroot, red onions instead of these lovely

shallots we have got. I know you're a fan of banana shallots. They are

lovely and sweet. They are lovely if you can get them. They do taste

fantastic and have a great sweetness. They are not sold readily

in supermarkets. Small, round shallots will do. Yes, red onions

would work beautifully. Your seasoning the shallots? Yes. We are

going to put those in the pan. I will start them off in a little bit

of oil. OK. We are making caramel. For people making this at home,

adding that little bit of water to even things out rather than making a

direct caramel. Sometimes it can have spots that catch. What do you

mean I direct caramel? With straight sugar? Absolutely. Quite often more

stable but harder to make. In this, shallots, seasoning, garlic to

permeate through the oil. Some thyme. These shallots do not take

long to cook? Not at all. A little bit of butter. You're trying to

caramelised and get colour and flavour. Yes, layers of flavour,

starting right at the beginning. I know I was taking the Mickey,

saying, you're making a garnish, and I would admit, it is probably an

extra layer of flavour, from pigeon, or a rib of beef, but... It is

delicious. You're making the caramel and you're taking it to a dark

colour? No. It is starting to go on the edge. We're going to take it a

little bit further. Remember, if you make it too dark, we have got to put

this in the oven for 25 minutes. The caramel will become bitter. The

secret with this is a facility and the balance of sweetness and

bitterness. Acidity is one of the most important things. It brings

balance to dishes all the time. Now, I mention pad store at the start.

You're quietly taking over the town from Rick Stein. How is it going?

Number six is doing well? Yes, it is doing well, the rooms are nice and

busy. This is six bedrooms? Yes, six bedrooms. I need to go back to the

colour of that. Balsamic vinegar. I do not want an aged one. We have

that lovely acidity in there and we will start to add butter. It is

going to be like butterscotch. Well you're doing that, this is one we

have got already. I will put this in the oven. Talk us through how you

get to that stage. You have made the caramel and stop the cooking by

putting in the vinegar. Quite often we would use water. The vinegar

brings acidity and sharpness. Spot on. You now have the sugar and you

have cut it with the acidity from the bus I make vinegar. Salt and

caramel works so well together. A little bit of pepper. That is it.

What a great dinner party dish. You could have all of these done. Sat in

the fridge, ready to go. The caramel in the pan, like that. It is almost

like making butterscotch sauce. Absolutely. It is tasty, because

you're not making a raw sugar caramel. If you were going to do

this as a savoury dish, instead of shallots, could you do pineapple?

Absolutely. Celeriac, red onions. You can see the sugar in the

shallots caramel icing. That is the natural sugar. Those banana shallots

are great for that. They have natural sweetness. Madeira. Medina

and onions. Beautiful. A little bit of sherry vinegar. We have taken

away the harshness of the onion. We are kicking to help them on their

way. We have got some thyme. If you'd like to put a question

to any of us today then call us But if you're watching us

on catch-up then please don't call You are sticking those shallots.

That will permeate through the caramel, the thyme. Is that lemming

thyme? No, it is normal thyme. Pack as many shallots as you can fit in

there, like if you were making an apple tart tatin. What is the point

of that? What is the point of packing them in? I do not know. I am

joking. Because that is what I was told. So it comes out and you have,

potentially, this wonderful thing, with lots of rings of shallots. It

is all about the flavour and not the pastry? When you turn it out, it

will not look like much. It is not about budget. Not on this show. We

are trying to do a vegetarian dish because you spent all the money and

lobster. How did you get here Paul? Poll Innsworth came from Cornwall on

a plane. Rick Stein has been coming on this programme for the year and

he has been getting on the back of a car or train. Paul Innsworth comes

on playing. That is why there is no pigeon. There is no budget left.

What he does not know is he will have to walk back to Cornwall. Back

to the food, puff pastry, rock salt, no glaze. Lots of butter in the puff

pastry. We are ready to play it up. As easy as that. You were talking

about your home town. It is busy at this time of year. It is leaving. It

goes from strength to strength and there are a little restaurants

popping up. It is almost like a theme park. You get that and I will

get the tart. I used to go there as a kid all the time. It used to be

almost seasonal, but because of yourself and Rick Stein, you're

turning that town into such a vibrant place. It is busy all year

round? It is amazing. This is the moment of truth. I recommend getting

these cook nice and early. The longer the rest, to soak up the

caramel, the better. We go over like that. That is why we packed in so

many. The pastry is crispy. You were shaking. I was not shaking. Why is

the watercress in the ice bath? It brings to live, it makes it vibrant.

If it links sad and wilted under studio lights, like it would be at

your house, you can put it into ice water and bring it back to life and

make it crunchy. We will take the lovely goats' cheese. That goes on

the top. Some chives. More onion flavour. Some watercress. We will

dry that off. The watercress is crunchy. It adds lovely texture. I

have lost them again. We need to get bigger ones for ball!

This is the third time he has lost them! On the top I will put this

Pedro Gimenez sherry. It gives lovely molasses. And there we have

caramelised shallot tarte tatin. It looks incredible. All right, that

looks amazing Mr Ainsworth, it looks delicious, come on over here,

Angela, breakfast! It looks lovely, doesn't it? I know you've mentioned

that you did not like hearty soulful food... I did not say that! I like

the way you added soulful in there. Fisher I mentioned before hand pub

grub which I think may have insulted you. Your pub grub is not bangers

and mash, it is not scampi in a basket that you are serving.

Occasionally! I do Ike's Cabin! Shall I go in there? Get tasting.

Right, top quality cooking like this needs a great wine to go with it

and Jane Parkinson has the job of choosing for us this week.

So let's see what she's found to go with Paul's tasty tart!

This week I've come to Mayfield Lavender farm in Surrey. It looks

and smells incredible so before I hit the shops to find wines and

going to wander through its 25 acres.

Paul's shallot tarte recipe is off the charts delicious. Richness on

one hand and freshness on the other with the goat's cheese and

watercress. One bargain cheeky option would be this Hungarian Peano

Grigio which peps this up. Yet the sweetness of those shallots reduces

a wine with more drive and guts and I've found the perfect bottle in New

Zealand. Let me introduce you to the Nelson Sauvignon blanc 2015. It's

about. The hub is Marlboro but it's made very well in other regions as

well. This one, Nelson, is a little further north and it is a pretty

coastal area with long sunshine hours and that hones the fruit

flavours and the grapes. Speaking of which, this is summer in a glass. It

is so floral and fruity, really attractive. The frisky freshness of

this Sauvignon really cuts through the chalky goat's cheese but the

Tanguay tropical flavour is where the magic happens. Because that

gives it the perfect foundation for those shallots. You know that I

adore this recipe, Paul, so I hope you adore this little New Zealand

number just as much, back in the studio. Cheers. How are we getting

on with that, Angela? That art is good? Now we're talking. And the

winds? It's a brilliant match, loads of acidity and slight sweetness,

it's such a brilliant match for that stitch. Crisp rich tarte full of

flavour. A big fan of that, Galton? I am, it is very feminine and that's

a compliment because it's lovely. What does that mean? I'm not

entirely sure! Why don't you just tell us what you're going to go

before you get into trouble! I'm going to do a stuffed cabbage.

Guinea fowl, potatoes, and gravy. Cabbage balls with gravy. That

doesn't sound very feminine! If you have a question for today's

chefs then call 0330 1231 410. But we need all of your calls by in

11am or you can message macro us questions using our hashtag.

Let's get a big hit of Mediterranean life from Rick Stein.

He's up a mountain in Turkey today and he's about to try

I've been invited to a hill farm to visit a family of goat farmers and I

think this journey is partly reacquainting myself with flavours

past. This cheese is in a goatskin in the

market and I didn't have the bottle to try it.

About 12 years ago, I first came to Turkey and I went into a market

near here and I saw this cheese - it's called Armola cheese -

in a goat skin in the market and I just didn't have

Basically, they just get some other cheese, some lor, which is like

ricotta, and some tulum, which is another goat's cheese.

They put it in this bag and they put salt in and then they add milk.

And the salt and the cheese all react together and they say

the more milk you put in, the more delicious it becomes.

And the salt draws the water out and the water comes

out through the bag, so the bag is actually essential

And gradually, over ten days, it just gets thicker and thicker,

until you get this very rich, unctuous-looking cheese.

I've actually had a very similar cheese in Greece and it's delicious.

I know perfectly well what the film crew are thinking.

You can see them working out their excuses

I know you don't think it is, but it is!

There's no end to Turkish hospitality.

Now the ladies are frying off some courgette flowers in batter.

I only came here to taste the famous Armola cheese but, instead,

This is very nice but I was just thinking, I'm staying in quite

a smart hotel and you can get all this food, you know,

But having it like this, sitting out here...

You know, I really believe where you eat something,

the atmosphere around you, actually changes the flavour,

And this is just the best little turnovers, the best courgette

flowers and the best stuffed vine leaves I've

RICK SHOUTS IN TURKISH You have to shout in this country!

So, it's time for me to cook now back in my kitchen

First of all, I'm just slicing up some lamb's liver and then I'm

going to coat it in some spice and a bit of flour.

ROLLING THUNDER Listen to that thunder.

And then tomorrow, you've got six days of sunshine.

So, first of all, we've got some hot red pepper, Aleppo pepper.

Then we've got some oregano and we've got a little bit of cumin

I feel a bit sort of weird saying the word Aleppo pepper,

but it means so much to me because when we filmed in eastern

Turkey, on the Syrian border, it's where I really wanted to go.

Now, of course, sadly, it's almost completely destroyed

and you can't possibly go there, but the name still

Just yeast, flour, water, salt and a bit of olive

I'm just going to dry fry it in a frying pan and I just find

You don't need any elaborate equipment.

I mean, I keep some flat-bread dough and if I want a flat bread,

out of the fridge, let it get up to room temperature,

roll it out and it's done and it always tastes better.

You know, you buy packets of flat breads, whether they're called wraps

or pide or whatever they're called, they always taste sort

Just wait till it puffs up, turn it over and it will be done.

So I'm just going to marinade these sliced onions with just some sumac,

which is this very sort of lemony spice that the Turkish use

It's a very distinctive feature of this dish.

So we'll just leave the onions there.

Bit of olive oil in the pan, some garlic.

And the trick, for me, is to get them very nicely browned

on the outside, but just to keep them a little

When I say "for me", I think the Turks tend to cook them

all the way through, but I like a little bit of pinkness.

Not essential, but I like a bit of salad with my liver.

Some tomato and most importantly...

ROLLING THUNDER Now, where's the ice cold beer?

The goats' cheese at the start, of that film did look a little edgey

but there are lots of great ones for you to try.

feta cheese which can be made from either goat or sheep's milk

here now, which I'm going to use to make a pesto to go with a pan

fried piece of sea bream, as I know Angela loves her fish.

I do. I'm going to cook, this is a piece of sea bream, it will take

awhile to cook because contrary to popular belief, fish, if you look

after it, especially the piece like this, going to get a nice crispy

skin and make sure that it is loved, looked after,... Then it's going to

be the ultimate... We're going to cook it. Dusting it with flour, a

little bit of oil into a pan that has a low to medium heat, a little

pinch of salt because on the flesh side and then skin side down it goes

into the pan. Drop it away from you and just hold it in place. Just for

this little minute. If you think, it goes into a hot pan and the first

thing it does, it curls up. It's a bit like you getting into a hot

bath, the first thing you want to do is go like that! And that piece of

fish is doing exactly the same thing. So we put it into this pan

and on one side of got a bit of lemon and rosemary, that's for

flavour, everything we try to do is all about flavour, flavour, flavour.

Hold it in space, it's sitting still, it's got used to being in the

pan, it just goes, OK, it's all right. Just like you getting in the

hot bath. Same thing, the piece of fish, General, slowly going to cook,

and then into this we will serve it with a pesto made from Nasser...

Salad... Want to put me to work? You just sit there and talk about what's

going on in your life. Robot Wars, the BBC series coming back, I

remember the first series, a long time ago. 1998? If you Mac it has

been off air for 12, 13 years. It had a brief spell on Channel five.

Now it is back where it belongs on BBC Two at 8pm on Sunday nights.

It's been amazing. And you are presenting it with your co-host.

Dara O'Briain. The Irish are taking over the world of robot was!

That has been lovely. I did not know Dara before. I had never met him,

but my sister rooted out a picture files the backstreet -- backstreet

bar in Vicar Street. That was at a gig. He is amazing. It is a great

show. What is it about? How does it work? I have seen it a couple of

times. It is like a sporting arena, a gladiatorial battle. It is quite

gladiatorial. There are very few shows on television where you can

really scream and shout at the television. Being for blood, people

do not hold back. My favourite thing is that the people who build the

robots,... Galton, you strike me as someone who could be one of those

people. Are they the sort of people that have shared at the bottom of

the garden? Yes. It is carnage, absolute carnage. Remote-control

robots. Some people have spent a lot of money on robots. One team spent

?25,000 building this machine. It has its own dry ice machine to keep

the mortar cools because it is more efficient. You also have teams, like

ones in the first episode, who look like they have stumbled into a

garden shed and study everything they could find together. That is a

bit like Galton's cooking. It is all filmed and finished. Yes, but we are

an episode three. Tomorrow we have one of my favourite robots of the

whole series, glitter bomb. It is neon pink. It is headed by the

wonderful April, who is nine years of age, with her mum and dad. She

fires the weapon. She has these giant pink pigtails and she wears a

tutu. She is into it. She says that the reason she got involved, the

reason she loves robotics, is because it loves -- it allows little

girls like hard to make big men cry. I will watch that tomorrow. There is

a real feel-good factor. My favourite thing is that these

wonderful, sweet, creative people build these machines. They help each

other when things go wrong, then they get into the arena and it is a

eye of the Tiger. No friendships any more. They want to destroy ?25,000

of someone else's robot. Yes, they do it gleefully. There are house

robots? Yes, Matilda and Sir Killalot. Do they just take out any

robots at is in the way? The kind of act as health and safety and away.

If things go badly wrong, the house robots will take everything down.

They act as the guardians of the layer. They put manners on people,

but they are also there to damage the robots when they see fit. Let's

say you're up against a competitor who you say you're not well equipped

to go up against, depending on the weapon. They have weapons as well?

Yes, the robots have weapons. Spinners, flippers, they were

classic back in the day. There are more spinners in this and they

basically ripped through metal. It sounds like mayhem. It is, but some

of the robots will feed the other robots to the house robots. They

will make short work of them. Have you tried to make a robot yourself?

Not yet, but there is a wooden robots and tomorrow's show, and I

think I could give that a shot. Making one from which? It sounds

like DIY. Galton is the man. Going back, what are the black things that

you put in their? The fish is cooking slowly in the pan. In the

other and I have put some red onions that I have cut into quarters,

drizzled with oil. Cook them till they go caramelised. A little bit

like Paul's shallots. Then there is bread, split into cretins. It is in

the oven. This is a heritage tomato salad. Lots of different tomatoes

around, full of flavour, lots of different varieties. I think this is

a red or black zebra. Standard red tomatoes, cherries. They all give

different balance. The most important thing is to serve at room

temperature. If they are cold, they are not sweet enough. It does not

taste nice. Room temperature tomatoes are the best. To serve with

this, I will make a little pesto. This is a posh tomato and onion

salad. Chives, spring onions, and a pinch of salt. The salt is

important. The salt draws the moisture. All of the flavours

combine and mix together and it will be really nice. N'zi, feta cheese,

pine nuts, grated garlic. Do you know what these are? I do not. They

are nasturtium leaves. Gorgeous. They are fantastic, really peppery.

Kind of like a rocket. Yes, quite often they have been fashionable to

use and restaurants. We do not use them any more. We grow them in the

car park. You see them everywhere and restaurants. The best thing to

do for me is to make a pesto. Instead of Parmesan and basil, we

have the nasturtium leaves and feta cheese. I will blind it altogether.

It is quite a course pesto. You did not rose the pine nuts? I did not.

Is that intentional? No, I just went for it. Straight in. I will make

some of the warned onions into the salad. They still stay nice and

warm. The warmth goes into the salad and it helps to wilt be to matters,

all of those flavours, they mix together lovely. These croutons have

gone crunchy. This is like a classic Italian dish, panzanella. They use

stale bread and mix it with to matters. I will mix together with a

spoonful the pesto. Lots of players going on. Does this have to be serve

straightaway? Sometimes I have had panzanella where the tomato juice

makes the bright soggy, or is that a winner? That is the whole point.

This can be served when you want. It is one of those salads that you can

leave. To go with that, fish. It is cooked mostly, 90% on one side. I am

comfortable it is not going to be burnt. Look at that, beautiful.

Crispy, lovely flavours from the skin. We are looking for texture.

Some butter. We are all missing James Martin. That is a James Martin

knob of butter. It is a proper size, like he would say. You read the

skin. That is the whole point. The skin will be crispy. It gives

texture to the dish. I will based on the top of the fish. That stays

crispy because we have tasted it. The rosemary and lemon is

underneath. Do not eat bad but it infuses flavour into the fish. It is

like a fantastic, crunchy piece of cardboard. A bit more pesto on the

top. We will garnish that with a couple of the nasturtium leaves.

That is a very simple, very tasty salad. Get in there and have a try.

Let me know what you think. I think I'm going to like it. It will be

awkward if I do not. I am joking. I like everything. I am not fussy.

That is not hefty, like lamb. No. Irish people, you're taught to eat

what is in front of you. We will remember that if you do get food

hell. Did anyone understand what that was? Was that nice? I said, I

am not going to smile. Fantastic. We will take that as a positive.

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

The lobster is added to a sauce made from onions, garlic, ginger,

I'll add chilli, curry powder and turmeric.

It's finished with desiccated coconut, pickled chilli

and served with spinach and curried cauliflower.

Or it could be food hell, lamb and I'm using lamb mince.

The lamb is roasted first then I'll add onion, cinnamon, garlic,

fennel seeds, celery, Worcestershire sauce and beef stock.

I'll toss in some merguez sausages then top it all with a blue

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

You can see the result at the end of the show.

Now let's take a trip to China and go exploring

Ching is in a mountain village today but we start off with a whizz around

Like many villages across the country, Chuandixia has

seen most of the younger generation up sticks.

30 years ago, just one in five people lived in urban areas.

Now, half of the country's population are city dwellers.

It's been the biggest migration in history.

It sprawls for over ten times the size of London

I'm meeting up with my friend, and food writer, Hong Ying,

a country girl who now lives in the chic district

This is her local market, where we're shopping for dinner.

It's an interesting mix of Western imports.

Look what they have here, Brussels sprouts.

And Chinese favourites - eels, pig trotters

When China opened up, Hong Ying moved abroad and became

a successful food and fiction writer.

She returned to Beijing ten years ago.

For dinner, we're cooking two dishes starting with the chicken wings.

Now, what I'm making here is just your sea salt

I think five spice is a great seasoning.

It comes ready mixed and is a blend of cinnamon,

cloves, star anise, fennel and Sichuan peppercorns.

Then throw it in the oven, that's how simple it is.

The chicken needs to bake for 30 minutes.

To go with it I'm making a side dish from the staple of Beijing cooking,

cabbage, which saw people through the hard times.

They think cabbage is a homage to Beijing.

I'm going to stir fry it with this lovely dried shrimp.

Into the wok go some garlic, then the shrimp and the cabbage.

It's the smell of real Chinese cooking.

Now I usually add rice wine, but none at hand, I'm winging it.

I'm blanching the cucumber flowers we bought in the market

Then I give them a minute in the wok.

the chicken wings are golden brown and crispy.

I'm finishing them off in the wok with garlic and spring onions.

When you cook it like more than once you have different layers of flavour

Remember Chinese cooking is about layers, it's not

I learned something from you today.

I'm up early to join my homestay host, Mrs Han,

It's Tong Dan Bing, spring onion flatbread.

My mother taught me how to make them but I'm pretty sure Mrs Han has her

The way I was taught is you put a layer of spring onion, oil,

then you fold it like a pastry almost like a pastry.

She cuts it like a cake and then she folds it back on itself

in like a clockwise direction and then she kneads it again.

It means it has these stretchy kind of layers.

She has to cook it until the dough is cooked through.

we have a thin layer of, um...egg, beaten egg,

like a crepe that we put on top and we roll it.

That's how I'm used to eating it but she's going to be serving

I haven't tried it with boiled eggs before.

I'm going to risk rocking the boat here and make my crepe version too.

With the wok on a medium heat, add the beaten egg mixture,

swirl it around so it coats the wok and creates a thin egg crepe.

Once it's cooked on one side, flip it over and cook

This is how we'd have it normally in Taiwan.

Tong Dan Bing, with an egg, like that.

This is how we would serve it in Taiwan.

To accompany our two different versions of the flatbreads,

Because we're in the north of China, they don't really grow rice here,

so instead they have sweetcorn porridge.

You know, it's got a wonderful, smoky flavour to this.

She said everyone has their own way of cooking and their own style.

There'll be more from Ching and Ken on next week's show.

Still to come this morning, James Martin is at home

He's getting ahead with a classic chicken chasseur which he's serving

The Olympics may have officially started, but not

they are on the much more EGG-citing contest between Paul

and Galton in today's Saturday Kitchen omelette challenge.

Can either of them leave us SHELL-shocked by CRACK-ing that

world record time of 14.76 seconds set by Theo Randall?

Just don't EGGS-pect any medals, boys!

And will Angela be facing food heaven, Sri Lankan lobster curry,

or food hell, slow roasted minced lamb with a blue cheese topping?

You can see what she gets at the end of the show.

OK, Galton, what have you got? We are doing the guinea fowl choux

farci. We'll be using this cabbage. Not the outer leaves, they are quite

bitter. Services like sausage meat stuffed and wrapped and then cooked.

I'm just taking a couple of leaves and putting them into boiling salted

water. Spider lazing! Is it because when you turned up you found this

spider spiraliser under the counter? We do a lot of spiralising.

Spiralising, top and tail, you go through this lovely bit of kit. You

do that. You need to get on with that. It's great, Paul is sitting

there going, what is Galton's did, what's he doing! You can do this as

a garnish on the side of a main course. So basically you and Paul

have turned up with half dishes. Couldn't get it all on the plane,

Paul? Too many pairs of shoes in your bag! That was true, actually!

In there is the mix. The pate is Dijon mustard, soft herbs and

seasoning, exits together, this is like a posh sausage meat. I do like

guinea fowl. You could do it with chicken leg, it's a way to use the

legs. In here, the cabbage leaves are blanching and a soft, yes? Until

they are soft. Until they are cooked. Don't lose the colour! Yes,

chef! As I am saying yes, chav, that's a new show. We competed in

it. He did, it's a new show for BBC One. - Yes Chef. Paul seems happy to

talk about it, you don't. Because I didn't win! He might have won, we

don't know! Do we, Galton? I could have one! Get back onto this. It

starts on fifth September, maybe by the time it gets shown you might

have won! I might have won! Now I want to talk about this, roasted

shallots. In the skin. Roast them in the oven with a bit of olive oil and

a bit of time and roast them until they are very soft. -- thyme. Why do

you roast them with the skin on? Because they slipped out and I could

not be bothered to take them out! No, it does improve the flavour.

Skin gives it a deeper, darker taste. Will you turn that machine

off? Yes I will. And skins give colour. They do. Originally onion

and shallot skins were used for clothes dying. Weren't you in the

world of fashion, Angela? You hosted the London fashion awards? London

Fashion Week and, yes, I have done for a few years. Galton is very

interested in fashion! Show them your socks! I can't do that! A lot

of tweets have said that people are missing your jumper, Galton. He is

famous for wearing pastel coloured jumpers. They are not your normal

once! I have got a bit of class about me! Anyway, back onto this!

The filling goes into a cabbage leaf, onto a piece of clingfilm. The

cooked cabbage. Bring it up like a balloon and tie it. Traditionally

these would then be also wrapped in the lining of the pig's stomach.

Sounds horrible but it is lovely. Flavourless. But you are not doing

that. No, because you can make them in advance. Is this also because you

can't be bothered! LAUGHTER

It is not that at all! It's to do with, this is a light starter. It

doesn't need another meat element to it, it just is a light lovely

starter to have. Feminine, almost? Don't get me...! These are shallots

rupee would raid, these are the mushrooms coming into season right

now. -- shallots pureed. Like everything out of Norfolk, it is the

best. You spent a lot of time there. One thing I liked on my day off,

walking in the woods with the dogs, these mushrooms. Are these from

Norfolk? , No. LAUGHTER

I could buy and tell you they are but they are not. This is going

tremendously well! I could live and tell you that they are, but they are

not. -- I could lie. We are very close to getting this ready. And the

guinea fowl, is that from Norfolk? Are you a fan of guinea fowl? I am.

If you are making this at home you can take the choux farci out with a

spoon rather than putting your fingers in boiling water. If you

have been cooking for as long as Galton no problem. I don't know

whether to take that as a compliment, Tom! It means you are

well trained, Galton! We are almost ready to serve. Spiralised crispy

potato. That is the shallots puree. What was wrong with the one I

blended? Not a lot wrong with that. Fried in a little bit of oil and

butter, seasoned, putting any herbs in with them? You can if you want

to, although we have herbs in the farce. You did it in rehearsal! Did

I? This is going to be beautiful. Thank you, my man. A few chides,

crispy potato, choux farci, he's been calling it gravy all morning

and now he calls it jus. And this is made from a reduced chicken stock or

guinea fowl bones, one of the to. And that is the finished dish. OK,

Galton, remind us what it is? That is the choux farci guinea fowl, with

spiralised potato and vegetables. That spring is over. Mate, you are

in for a treat, I think! Look, it is beautiful. It's very pretty, fair

play, Galton, it is a very pretty dish. Get tasting. Loads of flavours

going on, tell us what you think. I can't elegantly eat, it is straight

down the hash. Dashed in the hatch. Like posh sausage. Lets see what

wine Jane has chosen to go with Galton's guinea fowl.

Golden's gorgeous guinea fowl is packed with flavour and tarragon.

With its classic recipe I'm heading to France. Now this is good value,

unorthodox light blend from the south is definitely worth a punt.

However, when I made this recipe last weekend there was one

outstanding match which is also from France, but from a region that is

more famous and further north, Burgundy. I have chosen a Petit

Chablis 2015. A wine with the elegance written all over it. Petit

Chablis can sometimes get a bad reputation as a wine because it is

that the lowest rung of the quality ladder in that region. But don't let

it put you off, there are some great wines found at this level and some

real bargains as well. And with this being Chablis it is made purely from

Chardonnay and it has that classic lemon and cashew nuts aroma. The

creamy texture but zesty flavour of this works one with the shallot

Petit Chablis and the weight of flavour is brilliant for matching

the guinea fowl. Galton, this is a classy wine for your very classy

recipe. Cheers! Fantastic. Guys, what do you think of those wines,

happy? Good match? Goes well with posh sausage?

LAUGHTER That's dish is beautiful.

Now let's get a taste of Britain from Brian Turner

They're in Devon today and there's two essential British summer

ingredients on the menu, fresh crab and plenty of rain!

The nautical town of Dartmouth dates back to 1147 when it was used

Nowadays, it's big on tourism and even bigger on fishing.

There's nothing better than freshly caught British seafood.

I can't possibly come to Dartmouth without getting my hands on some

fresh Devonshire crab and Alan Steer is just the man to help me.

Looks like a busy stretch of water out

These just look magnificent, lovely crabs.

I started with my father probably when I was about five years old.

Started on the shore just working in the small boat, messing around.

As soon as I left school, started on the boat.

Was your dad doing it for a long time before that and his dad?

We put the pots down and we let them fish for a day and then we go back

the following day and pick them up, empty them and re-bait them.

So, it's an every other day sort of season for us.

We really like red gurnard, it's one of our favourite baits.

This is the problem, our bait prices are going through the roof

because they're getting popular to eat.

You mean these are kind of gourmet crabs, they'll only

So what's it about this part of the world that makes these

It was one of the birthplaces of the crab fishing, really,

it's been going on down here since the Domesday Book.

And it's the clean, deep waters, really.

Relatively warm for around the British Isles,

That's why the crabs like it and they grow to such decent sizes.

Here you are Janet, I'll give you that one to hold.

If you put your hand in here they automatically close

round, so it's probably not best to do that.

If you put it in here, they'll trap your thumbs

Hold them by the back, you're absolutely fine.

The easiest way is looking at the bottom of these crabs.

The male has a very narrow flap on the abdomen here.

The female has this great big wide flap.

This is for carrying eggs when she's breeding.

This flap opens right up and gets full of orange eggs,

So we're obviously going to cook with these if we may,

but I'm going to keep it simple, so perhaps you can boil a couple

No problem at all, we can sort that out for you, Brian.

I want to prepare something that really sums up the sea.

It's a classic recipe but with a bit of a Dartmouth twist.

It's a good job I packed my sea legs, it's getting

A life on the ocean wave, my dear.

I'm just trying to maintain my balance.

Look, what I'm going to do is something simple,

A crab cocktail, just like a prawn cocktail.

But I'm going to show you how to properly do it,

Fantastic, I'm going to leave that for a second, all right?

I'll show you what I've got in a minute, but the first

thing we need to do, we need to make the two sauces

to make this wonderful crab cocktail.

So, a bit of mustard goes in there.

Or lemon juice, anything in the citric works well there.

A bit of sea salt, a bit of pepper and give that a whirl round.

So we've got that one ready to go, that's fine.

Then, of course, we want to make this very famous Marie Rose sauce.

Now everybody makes it with just the tomato sauce,

We're going to put a little bit more than that in there.

So what we do, is we put the mayonnaise...

You don't have to make your own mayonnaise,

As much tomato as you want, that suits you.

Tomato ketchup, it's traditional.

However, I think it deserves just that little bit more now.

So, I'm going to put some horseradish in there.

What I want to do now, just quickly, is take some

of the brown and put it into the Marie Rose sauce, yeah.

So that just makes it a different sauce again,

So if it's too thick, you put a bit more brandy

But only if you tell people that they're going to get it.

I've got some lettuce here, some little gem

I'm just going to cut a nice little dice of avocado pear.

Now, I think the real problem with this, is that people don't

So if we put a bit of vinaigrette in there.

A little bit of salt, a bit of pepper.

And I've got under here two nice...

Presentation just elevates the whole thing up.

As much or as little as you want but it's dressed, that's the secret.

Yeah, there's nothing worse than a load of old dried leaves down

But do you remember in the '60s, when it used to be the favourite

dish of everybody, it was never seasoned at all?

So I'm going to take my crab meat now, as much or as

I'm going to put a little bit of sauce in there.

Now the nice thing about this sauce is it's got a secret ingredient -

..that I hadn't expected to put in there.

If you've got time to let that sit for five or ten

minutes so much the better, so the whole thing marinades

and the flavours then become really quite prominent.

I'm going to put a bit of sauce on top.

Remember, we've got that brown crab meat in there.

And I've got pea shoots over here just to make that little

That's what I call a real crab cocktail, thanks to you, Alan.

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

Each caller will also help us decide what Angela will eat

I think it is Russell from Buckinghamshire. Russell is not

there. Nicola from Glasgow, what is your question? I have some frozen

cod steaks in the freezer. I am having some friends around for

lunch. I would like a nice recipe for it. I would get your cod steaks,

salt and likely because they have been in the freezer so they will

have water content in them, the salt will withdraw the moisture. Get some

jacket potatoes on a bed of salt in the oven, get them soft, skip out

the potato, big record in the oven. No messing around. Bind the cod

flaked through the potato. Chives and spring onions. How long would I

cook that in the oven for? The cod steaks? 45 minutes, have the oven on

160. From frozen beef roasted? Defrost it. You have got to salt

them to get the moisture road. You've got to get them out of the

freezer pretty soon. Get them out, get them out. Which dish would you

like to Angela have? It would have to be hell. I am a lamb fanatic.

Next, we are going to Warrington. What would you like to see? I have

got to meet mincer and sausage maker. I would like a nice easy

recipe to start with. If you have got your own skins, the skins you

make the sausages with, that is even better. I would use shoulder or

belly of pork. Get your bitch Team NZ and put it in a bowl and add some

soft herbs. Carrigan, chives. -- ask your bitch to mince the pork.

Different flavours? Yes, I would use shoulder. A little bit of pork in

there as well. Flavours like merguez. Some nice cinnamon. A nice

spicy lamb sausage makes. And then in the good skins, like Galton says.

Does that sound nice? Brilliant, thank you. Would you like to see

heaven or hell? Food hell. Russell, are you back on the line? Yes, I am

back. How do I get a flavour into port, to make the skin crispy? One

of my favourite Sunday lunch things at home, study it with garlic, lemon

and thyme. Just with your hand and cold water. Do the crackling with

that. Into a hot oven with sea salt over it, or table salt. Roasted

fryer 90 minutes. If it is from the right end, roasted on the bone, and

let it rest, beautiful. Crispy crackling every time? Yes. How does

that sound? Grade. Heaven or hell? Definitely heaven.

Angela, in the spirit of Robot Wars, it's a battle between

You're on a mission to win? We want to get up there. You're already

there and 16 seconds. It looks like you have been sent back from the

future. Le Carillon you look. You look about 14. When was that? 1986,

that picture. That is Bobby Ewing from Dallas. Yes. On a pumpkin.

You must use three eggs, plus anything else in front

of you to make the omelettes as tasty as possible.

Are you ready? The clock is on the screen. Your time starts now.

Well... Can I just point out, most of the egg, moves that, it was a

three egg omelette,. This is a brand-new hog. We have reinvested

the money in flights from Cornwall and new hobs. You treat it like

this. I am not even going to taste that. There is only one egg. I have

been used to making my five-month-old girl food. I do not

think that is a great omelette. Straightaway, I am not going to try

it. Galton, you cannot deny that is good. There is not much more runny

plate. Galton, your time... What was it? 11.6 seconds. Did he officially

cheat? He actually did not. I am getting the word from upstairs that

you were an official cheat. How? Do you know what, I am overruling. You

are going there. Your little pumpkin face can go here. Are you ready for

this? # Here come the robots. Paul, your

time was 10.7. That is only one third of a omelette. If you had to

did it would have been over 30 seconds. That is going in the

rubbish bin. Get your helmet on. So will Angela get food heaven,

Sri Lankan style lobster curry with curried cauliflower,

or food hell, slow roasted minced We'll work out the result whilst

you get a recipe from James Martin. He's planning for a dinner party

today and he's got a recipe you can I'll be round about 7 o'clock,

chef, if you're watching! For me, the French bistro favourite

chicken chasseur is one of the tastiest reheatable

dishes out there. The simple combination of mushrooms,

bacon, wine and herbs makes one of the most flavoursome

chicken dishes going. I've already jointed a chicken

into eight pieces ready for the pot. And what this flour is going to do

is help brown it but most of all, You want a light dusting,

and that is a light dusting. Grab some oil and then

we start to seal this. Now, it's important to seal it

in batches because you want it it's basically just going to stew

so put in four pieces first. What you want to do is just leave it

to get some nice colour. So with our bacon we just

want to cut this into lardons. Now, I'm using back bacon

but you can use streaky. This isn't sort of a fancy dish,

it's a rustic French classic. So you've got the bacon and now

we just chop up the shallots. If you've got small onions,

you can just actually just So once you've got the chicken

nicely sealed like this, we can then concentrate

on what is left in this pan. Now, these are all the juices

from the chicken. You want to get a little bit

of colour on it, start So once you've got the bacon frying,

now we put in our shallots. And now we can throw

in our mushrooms. Now, I'm going to use little

brown cap mushrooms. When you cut them up too small

they sort of disintegrate. An important ingredient in this,

and you must put it in at the beginning of the cooking

process, is tomato puree. If you put it in at the end

of cooking you can really taste this And as you seal it around

in the pan like this, it actually starts to cook that

flavour out and the bitterness And then deglaze it with some white

wine, good quality white wine, of course, means that you can

put a glass in here... ...and a glass in a glass

while it's cooking. Now, we need to reduce this down

for about 30 seconds. And then we add really good quality

stock and for this use You can get away by using beef

stock as well. And while that's coming to the boil,

we can pop our chicken back in. Now, what you don't want to do

is add too much stock because there is a lot of liquid

that comes out of chicken. And then one final ingredient before

we leave it alone is fresh tarragon. The perfect combination

to go with chicken. And for that really,

you want to put half We're just going to gently simmer

that for about 30 to 40 minutes which gives enough time

to prep our potatoes for our mash. It's not until you actually work

in a commercial restaurant where you actually begin

to understand about preparing it now and eating it later and mashed

potato is one of those things. It will actually keep in the fridge

for a couple of days. So it's a bit like Christmas lunch

where I used to watch my mum stressing with pans

of stuff boiling everywhere. I don't think I've ever met anybody

who doesn't like mash. If you run some quality boiled

spuds through a ricer, add a knob of butter and maybe some

cream, you've made one of the tastiest side dishes

going in no time at all. And that mashed potato,

that is delicious. If I'm reheating a dish like this,

I always hold some of the fresher ingredients back so they retain

some of their texture Do the main prep in advance,

then on the day add some skinned and deseeded diced tomatoes, along

with some roughly chopped parsley, a handful of tarragon and simmer it

for 20 minutes and And then all you need to do now

is serve it. You've got all that amazing

flavour of tomatoes, tarragon, mushrooms

and bacon, which is a real It's kind of the perfect dish

for sort of prep now, eat later. The simple but quality ingredients

used in retro dishes like chicken chasseur means it tastes as good

today as it did years ago. Right, it's time to find out

whether Angela is facing food Lobster or lamb, which do you think

it will be? I have a feeling it will be lobster. The callers voted 2-1 in

favour of lamb but the chefs say they have taken a shine to you and

they have both voted for lobster! So let's clear the lamb away and get it

out of Angela's I lamb, she does not want to see lamb again. Paul, you

will do the cheese with a cauliflower, I'm going to make the

sauce. This is a Sri Lankan style curry, very simple. We will make the

sauce and then the lobsters will go into that of the last minute. These

lobsters are precooked. They have been steamed, or blanched, and

Galton is just going to take the meat out of the shell. Want to

explain her to do this? Take off the heads, they twist off very easily,

and squeeze the shell or use a pair of scissors but are few seem today I

use my hands on everything! Including boiling water! It worked

in the omelette challenge! If your Mac can I do anything? I feel a

lazy. You can help Galton. You can use that rolling pin, Angela, to

bash the clause. Don't worry about that, once it is overcooked, it goes

like that, so it's lovely. I love that bit. Lobsters, North Norfolk,

where you are based, Galton, they are amazing. I'll come out of your

way, shall I? Oh, the other side! In the summertime, Cromer is

everywhere, I love it. Paul? Padstow crabs are the biggest trade in our

harbour. Look about! I am so sorry, it's spluttered! I knew this would

happen! This is just the best! No one is going to want to sit next to

you in your private jet on the way home, are they? I don't trust

myself! Sorry about that last little pitch. Are you all right, Paul,

recovered? Garlic, ginger. Paul has got some cheese that he is frying.

The onions are cooking quickly. Into that I will put some garlic and

ginger. It has just been blended, finally chopped. Now this cheese is

a very simple cheese. The milk has been hanged in a class and mixed

with lemon juice or some form of acid that makes it firm. Like

cottage cheese? A little, although it doesn't curdle. And it does not

melt when you fry it to soak it is a little bit like tofu in texture.

Onions, garlic, chilli powder, turmeric, and some salt, also going

into the pan. We will give that a quick flip around. If we had a

little longer we would cook these spices add a little more. And then

into that some chopped tinned tomatoes, and then coconut milk.

This is where it gets that lovely mild flavour, thanks, mate. Paul,

Angela is slipping your cheese so that you are not burning Ed! If you

do that again Angela you will end up with a job down in Padstow! Will

bring this to the boil. The coconut milk comes to the boil very quickly.

It's going to thicken with desiccated coconut. Now, I have

tested this. It's another layer of flavour. We looking for loads of

toasty delicious flavours. The same with cauliflower, Paul has

cauliflower that has been roasted, and that is going into the pan, so

all these lovely bittersweet flavours that go together. Galton is

chopping some coriander. I am chopping some green chilies to

garnish. So you come from a family background of food in Ireland, was

it a big thing in your household, people eating a lot? Yeah, we would

all sit down for dinner together although I was a bad eater when I

was a kid, I was fuzzy, now I've pretty much eat anything. Loads of

flavour in this dish, lots going on. Is it something that you

associate... No, this is not Irish cooking although we love curry in

our house. I was in south-east Asia for six months, years ago, so Carrie

is my favourite thing in life. - curry is my favourite thing in life.

Don't throw those bits away, guys! Paul is frying onions, he's got the

curry powder in there as well. Some to minutes, garlic and ginger. A lot

of people are raving about the health benefits of turmeric at the

moment. I use it on my face sometimes. On your face? A little

bit like lobster, like Paul has been covered in lobster, everyone has

lobster all over their face! Exactly like that! Instance suntan! The

desiccated coconut has gone into this and the sauce is the killing

and then Galton is going to put some spinach into that dish. If you can

get to the sauce, at this point, this is where you can add bits of

fish, prawns, just gently poach it in. The sauce is the base, OK? Now

this is where we add the lobster. We will just stir it around and turn

the heat off. Just give it a quick stir. It feels decadent to put

lobster into a curry. It is food heaven. You have asked for it, this

is what you've got. You've delivered! Layers and layers of

flavour, this will sit to one side, if I can grab the wine, Galton, you

can grab the glasses afterwards. I feel I should do the washing up,

that's the rule in our house, whoever does the cooking kicks back

when it's time to do the washing up. Chain has chosen to go with this. --

Jane. This Riesling is priced at 999 and it comes from the Co-op. -

?9.99. Have you got the cauliflower curry ready? We've just let that

lobster gently reheat. Come on, Angela, come on over. A big portion.

It comes with the desiccated coconut, you can smell that flavour.

Galt, can you grab some knives and forks and spoons? That is a hefty

portion. There you go, a couple of glasses of wine, here you are,

chaps, here we go. OK, that's all from us today on Saturday Kitchen

Live. Thank you to the amazing Paul Ainsworth, the brilliant Galton

Blackiston and of course Angela Scanlon. Cheers to Jane Parkinson

for the great wine choices, all the recipes on the show are available on

the website. Thank you so much for joining me, I've had a great time.

Next week your host is the amazing