07/01/2012 Saturday Kitchen

Good morning. It's a new year, and we've got a new menu of mouth-

watering food cooked by some of Britain's best chefs. This is

Welcome to the show. Cooking with me live in the studio are two top

chefs. First, the man who's made pub grub a magnificent Michelin-

starred dining experience. From the Hand and Flowers in Marlow, it's

Tom Kerridge. Next to him is the chef in charge of the award-winning

food at the glamorous Pearl restaurant in London. Making a

long-overdue return to Saturday Kitchen, it's Jun Tanaka. Good

morning to you both. So Tom, what are you cooking? I am going to be

doing blowtorch mackerel with Bellini pancakes and warm pickled

beetroot. You will cut the mackerel with a blowtorch? Yes.

ingredients for the pancakes are classic? Yes, it is a classic. The

blowtorch mackerel, it is new, I suppose! And Jun, what are you

cooking today? A forgotten cut of meat, the pork neck. I will Cockett

in rapeseed oil, and carrot and celeriac coleslaw, with fresh herbs.

I will use a blowtorch on the roasted green peppers. This is

normally done with duck, but you will brine the meat as well as

cricket. I'd Prime anything that moves. There is not any of rapeseed

or left in Britain! So, two delicious-sounding dishes to start

the new year with, and we've also got a brilliant line-up of foodie

films from the BBC archive. And today, as well as our usual

helpings of Keith Floyd and Rick Stein, we relive the search for the

latest Celebrity MasterChef. Now, our special guest is one of the

most recognisable actors on the box. Millions of you have watched him

playing con man Ash Morgan in the brilliant BBC drama Hustle. Welcome

to Saturday Kitchen, Robert Glenister. Your CV reads like a

Who's Who of what you have done. Actor say they wait ages to get

work, but you have spent three decades. 30 years. I cannot believe

it. Does it surprise you that the work keeps running in? It did not

to start with, but latterly, it has been more prolific, certainly in

the last 10 years. You are in the theatre twice. Yes, two shows today.

I want a quick lunch, then I am off! Now, of course, at the end of

today's programme, I'll cook either food heaven or food hell for Robert.

It'll either be something based on your favourite ingredient, food

heaven, or your nightmare ingredient, food hell. It's up to

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

So, what ingredient would your idea of food heaven be? Chicken. It

makes it easier for me! And what about your food hell? Depressed, I

do not have a clue, when I cook it -- duck breast. It is either

chicken or duck breast. 4 chicken, I have got something all school,

they hint back to the 70s and 80s, chicken chasseur. It is cooked with

shallots, mushrooms, white wine, butter, plenty of herbs, and

finished with tomatoes and parsley, with mashed potato. Or he could be

facing depressed, roasted in the oven until the skin is crispy,

served with potato rosti, creme fraiche and egg yolk, wilted

spinach and sauce made from fresh cherries and red wine. It will be

tough! Let's meet and what other guests. Two viewers, Julie, you

Rowton, who have you wrote in? -- who have you brought in? Might win

sister! -- it is my twin sister! Eye to the cooking, she does the

eating. What is the swimming think you are doing it? It is a mile

across Lake Windermere. It is in June. Good luck with that. You can

help decide what Robert will be eating at the end of the show. If

you have got any questions, fire away. I will pay you later! If you

would like to ask as any questions, call this number. -- ask us. If you

get on the show, you can decide whether a Robert Gates heaven or

hell. What better way to start and a dish from Tom Kerridge?

cannot get into his restaurant! Welcome back. It has been a busy

time over Christmas. Or you back in the restaurant tonight? Yes, I

might get there for the second half of lunch. This is not on the menu,

but you have made it up. It might go on the menu, depending on today!

It is a blowtorch mackerel with blini pancakes and warm pickled

beetroot. You get going with the dressing up, I will heat some milk.

Red wine vinegar, and redcurrant together. I am warming in milk, I

will not heed it too much, otherwise it will kill the freshest.

Plain flour, buckwheat flour. have put the clothes in. It bit of

sugar. I will crack a couple of Aids. Separate them between the

White and the yolk. You have been busy. The fact that you got two

Michelin stars, has that propelled UWE into a different place? But has

made a big difference. The interest from overseas has been massive, the

idea that a pub in this country can win two stars, it is fantastic. We

have got a reputation here of having awful food. You associate

pubs with Britain. So the interest from America, Germany, France, Asia,

it has been fantastic. We are riding a bit of a wave, the chefs

are running around with their hands in the air, but apart from that...

A lot of people think of tablecloths and everything else,

but times have changed. Yes, there is a three-star restaurant in New

York, it is a delicatessen by day and a bar by night. The guide has

changed with the way that people's perception has changed. It is

fantastic, we are in the modern day, and why can't we have two stars in

a pub? What about the pancakes? am whisking egg whites. It would

have warmed the milk. That will help activate the yeast. Flour,

eggs, and I will mix this together. I will slowly add an egg white.

do not have to worry about the lumps. The Senate whip up a quite.

I will mix that in together. This will make loads of pancakes. I have

got some creme fraiche. We are whipping it up again. Thickening it

through the West End. I will leave it to activate. You will end up

with something like this. I would get some oil in a pan. It is a lot

doing nothing! You're on has umpired! We can all have a go!

lovely batter. The creme fraiche has air rated as well! What is next

for you? Concentrating on the pub? Absolutely, I have no major plants.

Winning two stars has been such an amazing achievement, for everybody

who works there, and for the pup and Great Britain. We want to

continue it and maintain it. There are no major plants. I have been

asked to go to Singapore and represent Great Britain, cooking

for the singer power -- but the Singapore Air Show, on Valentine's

week. That will be an amazing experience. That has come about

because of the Michelin stars. But apart from that, I am staying in

the kitchen and making sure that we maintain our stars. That is your

dressing. A little reduction there. The clothes have gone on there. --

cloves. Tell us about filleting the mackerel. Beautiful, fresh. Come

down either side of the backbone. Take the fillets off. You can call

this number to ask the chefs with the others, on the website.

Make sure that you purchase thick creme fraiche! These pancakes, they

are slowly cooking. Lovely. You are cooking those in oil? Yes, a little

bit of oil. Like a cushion or pillow or something. Taking the

bones out of the mackerel. Leaving the skin on. I will cook them with

a blowtorch. Armed and dangerous! Where has this idea come from? It

is like Japanese. I saw somebody do it in a sushi bar in Cyprus. Of all

places! I thought, what an amazing idea, what a nice way of cooking

such a fresh piece of fish. A bit of oil. Editor of salt. We will get

cooking with those. You will finish off the dressing. Those are cooked.

The pancakes are almost there, just a bit longer. The dressing, I will

add to that... OK?! Y will add a is still raw in the middle, like a

sushi dish, it is fine, as long as the mackerel is fresh. We want the

barbecue flavour, the chargrilled flavour, that a lot of people are

looking for at the moment. Normally, they have a barbecue! I could not

afford a barbecue! It is a quick way of doing it. It is fantastic.

with the mustard. We will add the beetroot. Warm, pickled beetroot.

Creme fraiche, that you have chopped up. I will chop up some

chives and do a few shallot rinks. The pancakes come out. Ready when

you are. If you could do me some shallots, that would be amazing.

might as well, I have done everything else! I love this, you

just get on with it! This is where you get the mixture of the pancakes

and everything else. The classic complement. Yes, the caviar, which

we will serve with it, but it is not Super posh. This is from

herrings. A dollop of that. have mixed up with mustard. Yes, it

has a nice bit of spice. Lovely. It And then we have the fish.

So, remind us of what that is again? That is Blow torched

mackerel with blini pancakes, warm pickled beetroot and chive creme.

That he did all by himself! Well done, chef, you worked very well.

Not that I will argue with you. Right, it looks fantastic. How does

it taste? Have a seat over there. Dive into that. Tell us what you

think? You could have it almost half - cooked? Exactly.

That beetroot is great instead of the horseradish? Yes, a good

mustard. Happy with that? Lovely.

It needs to come this way! While this lot dive in, we have sent our

wine expert, Susie Barrie to Kent, so what has she chosen to go with

Tom's flaming mackerel? This week I'm in the grounds of Knowle in

Sevenoaks. As beautiful as it is here, it is time for me to hit the

High Street and find some lovely wines to go with this morning's

recipes. I have to be honest and say that

the first thought when I saw Tom's recipe was vodka, that it is good

to consider a very chilled white then, such as this Chablis, but

this is a key element when it comes to choosing the wine. With the

added ingredients we need something fruity. So I have chosen the Peter

Lehmann Riesling. It is refreshing, but also fruity and flavour Somme -

- flavour some! New wp world Rieslings, produced in countries

such as New Zealand and Australia are nationalally drier and go well

with dishes like Tom's. That is fresh and limey. When you taste it,

although it is dry, it is full of intense fruit flavours that

compliment the beetroot, as well as off-setting the salty caviar and

the onion, chives and shallots. It has a beautiful crispyness, to pick

up on the blow-torched mackerel. Tom, this is a new favourite in our

household, I think that we will be stocking up on lots of this to

drink with it! What do you reckon to the wine? Fantastic. Beautiful.

Clean, crisp, it cuts through a richness. Delicious.

This one is fantastic! I know you are enjoying, what do you reckon,

girls? Delicious. The beetroot was stunning. The mackerel, it gives it

a wonderful smokey flavour with the blowtorch. There you go.

A bargain the wine at under �8. You could be joining us, just write to

us with your name, address, the address is, as always:

Get writing, don't forget to put a stamp on your envelopes, please.

Later on, join us with Jun, who is giving us a hearty winter-warming

recipe, using about 15 gallons of oil sn! What is it again? Confit

pork neck with celeriac and carrot coleslaw. Right, before that, it is

time to join Rick Stein as he is at home today in Cornwall, nez a

reflective mood. Over to you, Rick. -- he's in.

I think you may have gathered that I have a real en enthusiasm for

seafood, but you have to look behind me to see why and why

Cornwall has a romantic tug for me. I was in Naples, at the fish market

outside of Naples, I met a lady there by buying fish in the fish

market. I got into a conversation with her, she spoke such intense

passion about her love of seafood, about pasta, about vongole, but red

mullet, about mussels, the funny thing was, she didn't realise or

cared whether I knew anything about seafood, she just wanted to tell me

so much! I have the passion for cooking! I love it so much. I'm not

a chef, but I'm sure that the dishes that I make would make

anyone happy. Good flavours make life better, you enjoy life! It is

true to say that in somewhere like Naples, people in an early aej are

used to seafood. These guys probably started to fish when they

were four and eating the same fish, but in England it is not quite the

same, unfortunately. I do believe it is what we learn as children

that governs the way that we view food for the rest of our lives. One

of the early introductions I had to seafood was in France. Cooking

mussels on a plank of wood, under a bed of burning pine needles. In

Cornwall we use hay instead. It smells good. Nice hay! Right,

who is going to try one? OK? I promise you will like it more than

you think. It tastes brilliant as well! Last

summer I remember seeing children in the area, clamouring to get to

eat the cheeks from a sea bass, they had been baked in a salt crust.

In contrast, last week I was teaching about seafood in a school

in pen sans, right next to the sea. There was a 15-year-old girl there

who had never tasted fish in her life.

Hands up who likes them? At least a couple of you do. I think you are

crazy not to like the mussels?! Still crazy after all these years!

One of the things that I really like about food in Italy is that

everything is in its place. So seafood on the coast, but you don't

get it inland, but you do get salt cod everywhere. This is a dish

which is salt cod, chickpea and parsley stew. It is a classic

Italian dish. You start with salt cod. You can buy it, salted and

dried in northern Norway, where the air is ice cold, crisp and dry.

That is a taste, that when you reconstitute it has an overpowering

flavour. What I have done is to take a big fillet of cod and

covered it overnight with lots of salt. Just overnight. That give it

is the right consistency of salting without having to soak it for hours

and hours, but it does need a good rinse in lots of water.

I put that in a wash. Take the surface salt off there. It has gone

hard as the salt has drawn all of the liquid out of the cod. Cod like

this is ideal, but you could use coley, pollock and haddock.

So that poches for about six to eight minutes. It comes out in the

finished dish a lovely white colour. Now the chickpeas. Now these really

are in the pulse world, they are the toughest going. You have to

sook them for a good 24 hours -- soak them for a good 24 hours. So

now I've been cooking them for half an hour. Note in the pan I have a

potato, oddly enough. The reason for that is that I want the potato

to dis ofl in the liquid, the final stew to give this a more gelatinous

quality. Potato is a common way of thickening stew. Irish stew is

peril barley and potato. The French have a stew that they use with the

potato to thicken the sauce. I will use some of the water that

is strained off there. Now my cod is now nicely poached

and ready to cool down a little bit. Now we will start to make up the

final stew. A good pan. One of the things that

I learned in Italy, most recipes say to put garlic into hot olive

oil, but in Italy, if they don't want to get a lot of burnt garlic

flavour in the finished sauce they just add cold olive oil to a pan

and put the garlic in at the same time. So lots of olive oil, lots of

garlic in this dish. It is really an overpoweringly garlic dish.

About five cloves in there. Then a good pinch of flaked chilli.

Stir that in. Then quick as a flash with the plum tomorrow at yois.

-- tomatoes. That smell, wow! That takes me

right back. Where? Well, Napoli, of course.

Lovely. Now to add the chickpeas. So, pour those in, potato and all.

Now, break the potato up a bit. There is a lot more cooking now. So

the potato by the end of the cooking will be dissolved. Now the

juice. Sometimes it can be overpowering, I

suspect it is to do with the age of the chickpeas, but this tastes

fresh. I will add half a pint of water and

leave it to simmer away for 25 minutes.

While I'm doing that I will flake up the cod and get rid of skin and

bones. I'm pulling it apart, looking for

the bones and taking the skin off that we don't want in the stew.

People say we eat too much salt, but I'm not of that persuasion. I

love salt. In something like this it brings out the flavours of cod

more than ever. It is a bite of the sea if you like. So let's stir it

into the stew. Folding it in gently. I don't want to loose the lovely

flakes. All I have to do now is add parsley

and it is done. That is the food I really love, basic peasant fair if

you like. -- fare if you like.

There is nothing better-taste k in this world.

Like Rick, I've been to the beach this Christmas. Mine was hotter

than Cornwall. I was hanging around the Indian Ocean doing a little bit

of recipe researching. So three months of fish dishes. Wonderful

seafood. This is an idea that they used over there. This is a tuna, a

seared tuna with a raw salad of chilli, tomato chutney and cabbage

and red onions. There is turmeric in there and oriental spices.

This is taking influences from all over. I will start off with the

and be satisfactoryed straight in there. You can do this of course on

a barbeque, but you can't use a blowtorch! I mentioned that your

whole family is in acting, your father? A dynasty, yes.

He was a director? He did some of the big costume dramas.

He did some of hen -- Henry VIII. We used to go to Television Centre

in White City e City. We would have one studio, and all of the shows

that were involved there. Your brother is Philip, from Life

On Mars? Yes. Did that give you the bug to do it?

It was the theatre. But that compounded it. Seeing the

way that my dad worked. What he did, where he did it.

That mistcism that television had then for me as a ten-year-old kid.

But actors, you know, they struggle to get a job in either one, really.

You are fortunate to have gotten jobs in both? To have had the

opportunity to do both? I've been fortunate.

But because I started in, I started on telly. Not in the theatre, but I

thought I have to learn how to do it properly. So then I started to

work in the theatre. Really? Yeah. I didn't know what I

was doing. The first play, I played a vaguely decent part. It was at

the National Theatre. I thought I had to learn how to do this

properly. I didn't go to drama school, I went straight into it

from the National Youth Theatre. Is that the best way? In a way it

is, but drama school is a way in. There is no other alternative. You

have to do it. But I have maintained always, I

have always worked in the theatre. Never not done it. The longest

period without it was two or three years. I try to do a play a year.

Luckily enough, doing Hustle and Spooks over the last eight and five

years, respectly. Is it difficult to do something and

get type-cast? People know you from television, of course, theatre is

less-known, but in TV, Hustle and stuff like that? Yes, but luckily,

doing things like Hustle and Spooks, doing the characters, they were so

different. Ash Morgan and the other characters could not be more

diverse. It is a question of picking and choosing. If you are

fortunate to be able to choose a Friday. The final series, after

eight years. Will you miss it? I will miss the people. It is fun

to watch. And it is fun to do. I will miss it very much. We have

been doing it for the last three years in Birmingham, and we will

miss them. But I would rather go out on a higher than flog it to

death. Like this, I am off! The tuna fish has to be rare in the

middle, a bit like four that we had earlier. This is the raw salad.

Mate coriander, rice wine vinegar sugar and coconut. We have got mint

and coriander in the raw salsa with fish sauce. I well blended together

and mix in some freshly grated coconut. You mix this into a puree.

You add lime juice, and this is the dressing down, almost. You add the

coconut to it. That is almost done. Finished. Going on to the theatre,

you have got two shows today. just down the road. The play was a

massive hit when it started 30 years ago. It ran for five years in

the West End. There has been one revival since at the National

Theatre, and this is the next one. It is great to do it, the audiences

love it, it is like a rock concert, they go mad. It is difficult,

because it is almost a play within a play. Yes, it is like a ballet,

you have to choreograph it. People coming in and out of doors. You are

relying on the cast. You rely on each other. Does that make it

easier, because it is a good cast? It is a great cast. We all lookout

for each other. If something goes haywire, somebody can help you out.

Because it is set in the theatre, and it is about things going wrong

while putting on a play, it's something clearly goes wrong, the

audience will not necessarily know. It is a bit like this! This is the

second time I have done it! The idea behind this, they serve it as

a piece. You put the fish on me? You have the salsa, you build it up.

It is hugely popular, the play. It has gone so well. Will it get

extended? We will go to the first week in March, and there is talk of

it moving into the West End for a limited season after that. That is

on the cards, so watch this space. Anything else lined up? I do not

know. You deserve a break! If we go to the West End, the play will go

to the early summer. The fish is Hallett wants to be. It is a bit

like steak, any more than that, it is not worth eating. It goes dry

and flaky. It is a bit like liver, you want it like this. Once you've

tasted, that is the key. This is a spiced Oriental Challener, with a

kick, because it has turmeric in there as well. If you grab the

cocktail sticks, we hold them up like that. They can cook in the

banana leaves. They chargrilled it almost it. I also have a blowtorch!

The leaves change colour. They have a glaze. Fantastic. My tuna fish.

You take it to the table and open it. It will be hot and spicy. It

should be quite nice. My colleagues will thank me this afternoon!

have got water on standby, because there is extra chilli! It is so

fresh. You did put Chilean! -- chilli in! The Food Heaven is

chicken, cooked with white wine and stock, along with button mushrooms,

shallots, tarragon, tomato, parsley, and served with mashed potato, a

classic dish, chicken/or -- chicken chasseur. The food hell, depressed,

served with potato rosti, creme fraiche, egg yolk, Chevy and red

wine sauce -- food held his duck breast. What do you think, Tom?

Chicken! I am going for the dock! - Now, celebrity MasterChef. A flat

This is the skill test, the first time they have entered the kitchen,

and they have got a tricky test. will ask them to fillet the fish,

take a fillet off and cut it. They will have 10 minutes. Take it

rule, make sure the pan is hot. Secondly, oil on the fish, not in

the pan, because it will burnt. A small amount of seasoning on the

flesh, and the same on the skin. Hold it down, the skin shrinks.

Turn it over. Gently. Turn your First, Linda Lusardi. We want you

to remove a fillet from the fish This is like an examination!

have had two minutes. They will not Is that done? Yes. The way in which

you did that was unorthodox. You have taken off the Finns, head,

tail, and you have somehow managed to get some flesh off the bone.

much! Let's have a look. A bit too much salt, but that is really soft,

well-flavoured. You have cooked that rather well. Well done!

Unbelievable! 35-year-old Nick Pickard is Hollyoaks' longest

serving cast member. He will have to draw inspiration from his on-

screen character, in the strata on the show. -- a restaurateur on the

show. My mother gave me the thumbs up, so we will see! You have had

two minutes. That is one fillet, There you go! With two minutes to

spare. You managed to get a fillet of the fish, well done. For some

reason, you put off the salt and pepper into the pan rather than on

the fish. A friend told me that is It is cooked pretty well, the skin

is crispy, the flesh is caught all the way through. As a first Test,

not bad. Thank you! You more free, off you go! Michelle Mone is the

creator of a leading designer underwear brand, said to be worth

over �52 million. 10 minutes, off you go. I have been trying to

practise as much as I can. I just hope I do not lose a hand or a

finger or something! You have cut yourself. Oh, dear! You are halfway,

The weighty filleted the fish, great skills. Passionate the way

you filleted the fish. But when you cut your finger, that changed the

way you were working. I stopped myself! Why did you not add salt

and pepper? I lost all concentration. A complete idiot!

tastes like a piece of fish which is not cooked enough and not

seasoned enough. Finally, Olympic gold medal winner Darren Campbell.

Competitiveness is second nature to this former English sprinter.

minutes, we want a fillet cooked. I do not have to eat this?! We do!

I have never, ever seen anybody get the flesh off a fish the way you

have. You have not filleted it, you have bisected it like a biology

I would like the skin crispy, but I like the texture of the flesh and a

You can see how the celebrities get on with their next task in 20

minutes. Still to come, Keith Floyd is in Scotland, taking over a

spectacular kitchen too slowly poach a whole leg of mutton to go

with some root vegetables. If you are hoping that the new year would

bring you some better jokes about eggs, you shall be expecting to an

experience of EGG-streme omelettes! You can still enjoy the chefs

taking on the first challenge of 2012 later. What will we cook for

Robert later? Chicken chasseur with mashed potato, or pressed come up

with roasted cherries, served with Right, waiting at the hobs is the

man who serves in one of the most glamorous diningrooms in London.

Decorated by a staggering 1 million perils, it is Jun Tanaka. Welcome

to the show, Jun. You have brought about 16 gallons of rapeseed oil?

Yep, you don't have to use that much rapeseed oil, and you can use

it over and over again. It is a change from butter! Exactly. What

is on the menu? This is a street dish. It is a street food business

that was started by myself and a really good friend of mine. We

launched last year in May. We have bought a vintage trailer, we have

one in Liverpool Street and we serve British bistro dishes for the

price of a chilled sandwich. This is one of the dishes.

Is this the pork neck? Yes, this is Is this the pork neck? Yes, this is

the pork neck that I have briend. I love brightening.

We have water, salt, sugar, garlic and rosemary. I have left the pork

in the Brighton for ten hours it give it is a wonderful flavour.

Also it keep it is really moist. Right.

That's the confit inside of it? Normally we do that with duck legs,

salted that is the Brighton, but you do it wet, you are doing it

with rapeseed oil? Yes. Now, I have the last rapeseed oil

bottle in England to make my mayonnaise.

Don't split it! The pork neck? the pork neck, you can ask your

butch tore get it for you, but you can use pork belly or pork shoulder.

Anything with some fat in. It takes four hours to cook.

Can you deep-fry in rapeseed oil? You could, but it seem as waste.

If you do this dish you will have rapeseed oil for the rest of your

life, really? That is true. OK. So we have the pork neck. That

has been cooked. Test with a metal secure, if it slides in easily it

is perfectly cooked. All of that oil just put it in the fridge and

you can re-use it over arched over again.

Then, roll it up while it is warm to shape it into a nice sausage

shape. This is hot! It is a bit chilly in here today? It is a bit.

Maybe it's because we've been in hot countries before.

You were in Thailand yesterday? got back yesterday. Amazing street

food in Thailand. -- ---some of the best I have ever had.

You can use this with lamb neck? Yes, use all of the forgotten cuts.

Inexpensive and packed full of flavour? Yes.

Now, we have the mayonnaise which has not split! I had some

underneath just in case! There we Are you proud you have made the

mayonnaise? I am quite pleased as it goes! Five minutes of doing this

and 30 years of catering and now I'm doing coleslaw. Go on, then.

Now, this pork, slice it into nice little pieces. It sets up really

firm in the fridge. A blowtorch? Maybe? I'm getting it

on there first, I'm making the coleslaw.

Now I will caramelise the outside of the pork neck to give it a nice

crispy shell. This is the thing you can do in

advance. I suppose that freezes well? Yes, in the fridge that will

keep for a week. No problem at all. So, about the street food, then.

The idea is that it is a mobile kitchen, I suppose? Is it a kitchen,

or do you make it in one place and take it with you? Yes a production

kitchen in Battersea that we launched in May last year. We

launched a hatch so that you can buy food there from Monday to

Friday. We have a vintage airstream trailer, an American caravan. We

converted it. I thought you would have something

fancy! It looks like... It's a cool thing. We converted it. We can move

that around. Then we serve, take the food from the production kitsch

no-one Battersea, load up the trailer, take it down to Liverpool

Street and then serve lunch. There you go, as easy as that. It gives

you more ideas for Marlow. I was thinking of that, hot dog

man! But street food in this country has a bad reputation still.

It is transatlanticing it to a different level.

I don't know, there are many people waking up this morning with a doner

kebabstuck to their face. Don't deny it Robert! I know, scraped it

off! So, this dressing. We need the peppers to go in there. I'll do

that as well! Working hard today, chef.

So, dressing. You have got parsley, mint and basil. A little bit of

English mustard. That goes in there. A little bit of the white wine

vinegar. Have you any rapeseed oil left? Yes, I have got that

Where is it? Here. The oil goes in. Then we add a

roasted green purpose. That help to hold the whole sauce together.

It is hardly a roasted green pepper, is it, really? A burnt green pepper.

Yeah. Is that enough? Good. That goes

straight into cold water. So we have raw celeriac in here.

This is like the fancy French dish made with grain mustard, but

because you are using British ingredients we are using English

mustard? Exactly. Is that difficult? To find

literally the entire menu? It is really difficult. The thing about

it is, to do it in a restaurant where you need a varied menu it is

almost impossible, but as we only serve four menus a day, we change

it regularly, it is more realistic it is a challenge. I wanted to do

99.9% British produce, but Mark, my business partner and a good friend

of mine he wanted to keep it 100%. So we don't use lemon, black pepper,

no vanilla. Butter is allowed? Yes.

But in moderation! Obviously rapeseed oil.

If you can find any, that is! Right, so we are mashing this up.

Half of the grown pepper goes in. Then blend it up to make the

dressing. You finish it off, you dress leaves

with the sauce. All of today's oil! Might as well use it all up,

hey?! Right, there is your plate. So that is white wine vinegar in

there? Vinegar, mustard, roasted grown pepper.

You plunged the pepper in water to get rid of the skin. Nice and

simple. Often you roast them for longer, but this is a quicker way

of doing it. Let's face it, we have invested in

two blowtorchs to do Tom's dish, we may as well use them.

It is all about the blowtorch! trouble is you won't be able to

find one this afternoon, even if you want one! The coleslaw is done.

It is a bit retro today? Coleslaw, chicken chasseur? Yes.

There is the dressing. A little bit of that in there.

How does it taste? Black pepper, that you can't find in the UK, but

you omit that for your bit! Did you add black pepper?! I've been

banging on about British produce! No, that was salt! Just get it on

the plate! A little bit of the... If anyone asks, just say we have

not washed the lettuce. The sauce goes on top. That is your

confit pork neck with celeriac and carrot coleslaw.

With a little bit of black pepper, With a little bit of black pepper,

sorry about that! There we go. Right, you get to dive into this

one. The food just keeps coming to you, Robert.

I like it. That would work well with lamb?

The dressing is like a salsaverde? You cannot use anchovies or capers,

but when you taste it is not missed. Happy with that? Hmm! Right, let's

go back to Sevenoaks to see what Susy has chosen to go with the

juicy pork neck. Jun's dish is a wonderful

combination of on the one hand rich, caramelised confit of pork, and on

the other, a more lifted, vibrant flavours. That means that we need a

bright and refreshing wine to off- set the richness of the pork, but

picking up on the coleslaw and herb dressing. So if I were chosing a

red wine, I would think of a pinnow noir. Something like this from New

Zealand. Although this dish would work well with a red wine, the

apple and green herbs are tipping the balance towards a white. So I

will choose a delicious Italian wine it is the Zenato Villa Flora

Lugana 2010. It is very food-friendly and the

ideal compliment for Jun's confit of pork.

The great thing about Italy is it has a great array of grape

varieties and styles. There is always something knew to discover.

Although Italy's white wines are subtle, they really come into their

own with food. That is lovely. It is herbal and

lemony. When you taste the wine, you can see immediately why it will

work with Jun's dish. It has got lifted apple and lemon zest

flavours that will compliment the pork beautifully. It also has lots

of refreshing acidity to balance the weight of of the meat and

potatoes and picking up on the herbs and the coleslaw, but it is

also only medium-body. So it allows the flavours and the textures in

the dish to really shine through. Jun, it is a subtle refreshing wine

to sit perb Foreign Secretaryly alongside your innovative -- to sit

perfectly alongside your innovative take on the pork.

What do you reckon to the wine? That is great it has the apple in

it, to match with the coleslaw. Perfect.

Not British, Italian, but for ander �9, a bargain there.

A lovely wine. It goes so well with the pork. The Brighton, the flavour

from it is great. Right, let's return to Celebrity

MasterChef and the four hopefuls now have a sec task to complete to

make Gregg and John, the perfect scampi and chips. Is that

difficult? Very. Watch this.

So, now I'm going to take it up a notch, a basic recipe test. Today

we want them to make battered scampi with chips and mayonnaise.

This is a test of palette, touch, knife skills. All of the things

that you need. Can they read a recipe? Organise

organise themselves? That is the question. The first thing they need

to do is get the chips on. Take the potato and cut them into pieces

that are equal. I love chips. They are all about

texture. Crispy on the outside, fluffy in the middle. That is what

makes them brilliant. They are versatile. They go with everything.

They must be blanched first. Dop it into the deep-fryer at 140, they

are going to take five or six minutes. Then the batter. A good

bottle of beer. Two eggs, whisk up the eggs, add to that half of the

beer and then your flour in. Whisk the whole lot.

clearance. Mustard. A teaspoon of vinegar. You whisk it until it

changes colour and becomes or pale. A bit of oil. Slowly, it will start

to emulsifier. I want a decent, thick mayonnaise, as long as it is

held together and it is seasoned well, I will be happy. If they get

it wrong, they have got time to do another one. Do they have the

ingredients? A tiny drop of hot- water. That changes the colour.

That is the mayonnaise. Next, flour and butter for the scampi. As you

pick up the scampi, you waved it into the oil, so it starts to float.

If they do not wave them, they will stick to the bottom of the basket,

and they will have trouble getting them out. The scampi will take

three to four minutes. Then, drop them on to a bit of paper. Spread

the chips evenly around the deep fryer, and in they go. Three or

four minutes for the second lot of cooking. Give it a shake, and let

them drain. The scampi on the plate. There we are. Scampi, chips and

That looks great, I will eat yours! You could eat the celebrities'!

This is a basic recipe Test, and if you get it right, delicious.

recipe is scampi, chips and mayonnaise. 35 minutes, let Cork. -

- let's cook. I have always been passionate about food, I am really

excited. I will hopefully produce some good dishes. I started

practising, so why phoned my mother! I said, I need to spice

this could take it! I have got to trust her! You have had 15 minutes.

20 minutes left. I am hoping to leave here being a more adventurous

cook, better than my husband! Following basic recipes, I am OK.

Having said that, the pressure might get to me! We will see.

On the two minutes to go. I need Your time is up, everybody, that is

The mayonnaise needs to be thicker, the chips need to be Chris Beer,

but there is no disaster. I would The mayonnaise is great, really

good consistency cannot well- seasoned, crispy scampi, soft, the

chips could do with more cooking it, because some of them are hard. You

must be pleased with yourself. I think you are slightly overcooked

on the scampi, undercooked on the chips. Very good mayonnaise. You

have done a decent job. With a bit more care, you could have done a

I am so sorry! What happened? the recipe two or three times, I

had it all planned out. I have made mayonnaise loads of times, and make

it every Sunday. I added vinegar instead of oil. I screwed it up

from there. Let's hope this is a blip, but we have got problems.

have got no scampi or mayonnaise, and the chips are undercooked.

You can see more celebrities go through more gruelling tasks next

week. Time for your questions. Each corner will help us decide what

Robert will be having for lunch. First, Karen from Northern Ireland.

Hello. I have just ordered a rabbit from my butcher, I am not sure how

I cut it. -- cook it. If you treat it like a chicken, the Lloyd White

K pressed, do not overcook it, and the Lake, Cockett slowly. If you go

for the chicken chasseur recipe, you could use that for ever that.

The butcher can portion it for you, and you can fry it and have that

with mayonnaise. Paprika. Treat it like chicken. What dish would you

like? Heaven. John from Dumfries. How was the weather? Fantastic!

Happy New Year! I have got a pheasant, I have not cut it before.

Traditionally, you treat it like a chicken again. Any ideas? You could

do it like chicken chasseur again! Any more ideas?! If you roast it

Hall, it will dry out quickly, because the breast will cook

quicker than the lead. I cook it in a casserole. You marinaded in red

wine, chocolate into small pieces, Cockett in a casserole, with onions,

mushrooms, bacon, chicken stock, and you all done. What dish would

you like? He is good in Hustle, so I would say Heaven. Mary from

Salisbury. I have spent all morning trying to peel some shallots. Is

there an easier way? They will probably say chicken chasseur! The

best way to do shallots is a kettle of boiling water. Things that are

fiddly, put them in a bowl, a kettle of boiling water, pour it

over the top, allow it to go cold, and the skin will come off easier.

What dish would you like? It has got to be the hell. It is 2-1, to

heaven. The usual rules apply, an omelette as fast as you can. Last

year, Tom has slipped to the Orange board. The usual rules apply. As

fast as you can, three eggs. He has piled them up! Two different

techniques. I know they practise! Especially this one! That is quick!

Pretty quick! That was exactly the same time! But not the same

We would serve them for breakfast! That is nice! However... That is an

Did you think you were quicker? You were. You did it in 18.22 seconds,

which puts you there. That knocks another Michelin-starred chef off!

I was pretty much the same. May be a split second quicker. You are

consistent, 17.97 seconds. The great effort. Will Robert get the

chicken chasseur with mashed potatoes? Will it be the duck

breast with cherry sauce? The guys in the studio have not made their

mind up. First, Keith Floyd. He is in Loch Fyne, on the hunt for a

Now, looking for a kitchen. Stay modest and do not set your sights

too high. Choose a house blessed with fertile land and healthy stock.

Remember to wipe your feet as you enter. Cross your fingers as you

say it will not take long. They've really serious cookery

demonstration should start with a few words from Rabbie Burns. When

Honda pinches, stand us instead and send us mutton. It is at least four

years old, it lives on these hills and valleys, nibbling at sage,

thyme, parsley, header. It does not need to be roasted in herbs,

because it has been eating them. It looks like a haunch of Venice and

or beef. You would not think that was lamb. Fist Lake -- this leg,

people call it a gigot. They poach it in water with root vegetables.

Simmered for three or four hours. It is brilliant. Also brilliant,

this remarkable kitchen. It is incredible. Hand-made pots, with

the owner's initials, amazing tiles. It is extraordinary. The doors, the

fittings, it is like a yacht, the Palace. It must have meant a lot of

work, scrubbing the carrots, peeling the potatoes, baking bread.

It is amazing. Cakes and confectionery. This is what

In the busy days of bank wets it would have been a great relief, to

close the door and stay in here. The servants and the staff have

gone, but the laird still makes wonderful creamy butter.

Now, it is meant to be a cooking programme, but let's get back to it.

Thats with amazing? Any way, this is a cookery lesson, let's get down

to business, let's put the toasting fork away and talk about the giggot.

This is to be poached with lovely root vegetables, but later on

served with a caper sauce. Sim to make, a roux, a bit of butter and

flour, add milk and stock from the cooked dish and chuck in the capers.

There we are, Richard, in case you don't know what they are! It must

be simmered for three hours, so the first thing is to pop it into the

water. Into which is a coup of bay leaves, a couple of cloves, a

couple of perer corns and a bit of salt. Then surround it with all of

the vegetables. Because it is cooked slowly, the vegetables will

not disintegrate. You may think that they would mash into a pulp,

but this is going to simmer. This is the laird's pot, by God, I

bet he does not do this that often. Let's put this on to this rather,

Gordon Bennett, this is damned heavy! That will simmer, believe it

or not for three hours. I think it is time, as we say, for me to take

a dram, you to take a break and me to walk around the estate. It is an

estate, from which they say, dreams are made from.

Yes, look, I'm really sorry about this music, but the truth is that

the BBC library was shut that day, we had to borrow this from my

producer. On balance it is better than his other record, Richard

Clayderman Takes The High Road. Here is the loch again.

Noted for its kippers and finest prawns. Thank you! Now to the

business, if like me you have become a gardener, what a fine

place this is to steal a few cuttings, but don't mess with the

salmon or you will be smoked too, like this Loch Fyne beauty.

Aye, thank you! So, there we are, that is about it.

I have been slaving away here. Poaching the giggot in water with

the lovely root vegetables and it is ready for the laird, whom I have

kept waiting. I promised him lufrpbl at... Well, we always do

that. It has run over time. -- lunch.

Any way, tup goes. Up in the lift. -- up it goes.

There with are, Lord, sorry it is late.

It is a petty that mutton has gone with much of our culinary heritage.

Now, then, what I forgot to mention to the viewers is the indispensable

caper sauce. You melt butter, put in flour to make a roux, then add

some milk and as it thickens, add the stock from this into it and

finally, chopped up capers, which you then pour over this.

It is going to go brilliantly with the mutton.

This is a three-year-old runner. I should that I you and I are the

only people in Great Britain eating such a strange dish today. It is

not available. Mutton is almost a, erjorative.

-- a perjorative term. How do we get it into the public

conscious? I think we have to farm Rather like my vineyard wines, that

sort of thing. Any way, John, we have to get on.

They have to find some scenes and stuff to do. Thank you for lets us

use your house. Thank you for letting us muck up your day. I had

a fabulous time. At the end of the day I had the

most excellent boiled giggot. Thank you very much.

Slange! And there is more from Floyd on next week's show. Now it

is time to find out if rob sert facing food heaven or food hell.

Everyone -- Robert is facing food heaven or food hell.

Food heaven is this lovely chicken, chicken chasseur.

A classic dish. Often called the Hunter's Sauce. A French classic.

Also we have the food hell over there, the duck breast. That can be

done classic with cherries, Madeira and potato rosti. What do you think

that they have decided it was 2-1 to everyone at home.

I think they have gone for the duck. The girls did, they stuck together.

You can thank the chefs though, they went for the chicken. Sorry

girls you get the spinach to take girls you get the spinach to take

home! It is the chicken. If you give me the lardons, Tom,

and we will get the mash ready. There are the tomatoes for the

concasse there. That is a classic garnish.

We have seen MasterChef and filleting the fish, this is

probably week four of college after you have learned to chop up the

vegetables. What you have to do is ensure that everybody gets a

portion of meat. So you cut off the legs either side. Then you have the

chef's eye, that is that bit there. Remove that. If you leave it on at

college you fail. That is the best part of the chicken. That is what

the chefs will always go for in a roast chicken.

Is that the same as the oyster? Then you find the knuckle and cut

through. There should not be any cutting through bones. So you have

a thigh and a leg. The same with this, find the knuckle and cut

through. So four pieces of dark meat. Now you need the white meat.

Take the wings off. They don't count. However, I will use these in

the casserole. You can take a point here, 45 degrees off, cut through,

and through there, you should not again cut through any meat. It

should abplain joint. So you have a piece of white meat

there. The end of the breast? Yes.

How are you doing, boys? He has potato over his shoes.

I am more nervous about doing this bit, I know that my cookery teacher

will be watching. There you have the carcass. I trim

this through here. It keeps the meat on the bone. So four pieces of

dark meat and four pieces of white meat and the carcass there.

You leave the meat on the bone as it keep it is moist? That's the one.

So flour this. A little bit of oil in there. We will start the sealing

off. That is what we want want. So the flour is going to add colour to

saling it. It will also -- saling it, but it

will also help to thicken our casserole. So the saling of it is

important. -- sealing of it is important.

The carcass, freeze that and use it for stock.

Right, how are we doing boys, do you have the mash there? Nearly

ready. Tomato concasse? Yes.

What we do now is seal that off really well. Then we have the

onions. Traditionally we use button onions for this one. Now you know a

better way of peeling them. Boiling water, but you can chop these up

into decent chunks. The same with the mushrooms. The same with

everything, the lardons, you can't to be able to taste this stuff. Too

much stuff is cooked too small nowadays.

Seal it up. It is good to have a heavy-based

casserole pan. We have to use one of these.

Flip this over. You want that colour on there. That is really,

are the important when you are doing this. Especially in stews.

Espaerbl a beef stew. The colour -- especially a beef stew. The better

the colour, the better the taste. There is no gravy browning in this.

It is all natural colour. Traditionally we would have tomato

puree. I am going to take that, that is your duck in the oven. It

is like Bull's Eye, that is what you could have won! So, the tomato

puree in there. Pop that in. Then we continue to cook that. Now, I

was always taught to cook tomato puree out, I don't know about you.

It make it is bitter if you put it in at the end. So sale it off. The

-- so seal it off. Then we throw in our onions, the mushrooms.

Can you chop up some herbs? I want more than that! Really? Shall I

chop some herbs? No, I am just giving them something to do. They

have had me running around all morning. Carry on chopping! There

we go. We have got the bacon there. The

whole lot goes in. I add a part of the herbs. There is a lot of

chopped herbs left over for later on. White wine, stock... And it is

one of these dishes that unlike a stew would take a long time. This

is quick. It is about 35 to 40 minutes.

A pinch of sugar. The tomato puree is bitter, so add a pinch of sugar.

The lid on. Or gently cooking on the stove. Then we have this. Now,

you need lots of tomato concasse. These have been peeled and de-

seeded. Lots of parsley and tarragon.

It must be fresh! Not dried! It is all you are given at college, it

seems to save the money it is dried. This brings back memories of...

College! Delicious! A bit of butter, boys.

Butter, yes! A bit of butter. Salt, season it properly.

There you go. We have our mashed potato.

I was thinking one of you lot might pipe this for me, but, you know...

I couldn't have done it better than that! Then we pile this chicken...

There you see. The idea being that one person has got a piece of dark

meat and a piece of white meat. That's why you cut a chicken for

sauting. Pour that over the top. And now you

have your tip to peel the onions. My classic chicken chasseur, not

done since the late '80s, was the last time I did that we have a

Beaujolais, a Beaujolais Lantignie 2010. �7.99. I was only joking

about the chicken, you can come over. This is another cramming wine

that we have got today. Some great win. -- wine.

It is fabulous. Ends on a high? Happy with that?

Without a question. Don't forget, Hustle 9.00pm next

Friday, BBC One for the final series and best of luck with the

play. Two shows today. Well that's all from us today on

Saturday Kitchen Live. Thanks to Tom Kerridge, Jun Tanaka and Robert

Glenister. Cheers to Susie Barrie for the wine choices and our chef's

table guests, Julie and Nicky. All of today's recipes are on the