07/01/2017 Saturday Kitchen


Donal Skehan is joined by chefs Ching-He Huang and Mark Greenaway, with celebrity guest Tom Daley. Olly Smith picks wines to go with the studio dishes.

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Good morning, if you'd started a new year detox, we are about to put your


willpower to the ultimate test with 90 minutes of matter what --


mouthwatering food. This is Saturday Kitchen Live.


Welcome to the show, we have a fantastic show lined up and joining


the art is usually creative chef and Saturday Kitchen favourite, Ching-He


Huang. And the massively talented Mark Greenaway who has popped down


from his award-winning restaurant in Edinburgh. Good morning, happy New


Year. Tell me what you're going to be cooking. It is General Tso's


chicken. It is an American fast food dish. It is really unhealthy but in


honour of Tom I'm going to make it healthy. It sounds delicious. And


what will you be doing? Baked brown sugar cheesecake with tomato Carra


Mel. It looks fantastic. -- caramel. And we have some fantastic films


from the BBC archives from Rick Stein, Nigel Slater, the Hairy


Bikers and Tom Kerridge. Our special guest is one of Britain but like the


best loved sporting heroes and would be biggest names in the world of


diving who has won medals at every level including gold at the World


Championship and bronze at the Rio Olympic Arena Tom Daley! Good to


meet you. Apart from the diving, you have a keen interest in cooking. I


have always had an interest in food, mainly because if I'm not diving or


sleeping, I'm eating! We have a few nice dishes lined up but also your


food heaven and hell. You have to tell me about your food heaven. That


is beef Wellington. I think it is hard to find a good one in London.


It was the first time my fiance came over to London, we were searching


everywhere for one because I said it was my favourite and we had an


amazing one and ever since it is my food heaven. You have given me an


easy option for that one. And your food hell? Like a whole fish with


bones in it and everything I find it really fiddly and I'm not a massive


fan. But diving! I'm just not really a fan! We have come up with a few


dishes too much these so your food heaven are going to make a version


of my beef Wellington. It is using chestnut mushrooms, brandy and


cream, there will be wrapped in puff pastry and baked in the oven. But if


you get your food hell, it will be whole fish so I will make a


beautiful hole trout in Department paper with olive oil, fennel,


tomato, capers and another one of your food hell, celery. With some


white wine. Baked in the oven and served with green beans and steamed


potatoes but would you have to find out until the end of the show which


one you will get. If you want to ask any others a question, you can call


this number. If I speak to you, I will also ask you if tom should face


his food heaven or hell. And you can get in touch on social media as


well. Onward the cooking, what are we doing?


We are going to make General Tso's chicken. This is a classic American


Chinese dish? It is. It is the most popular take-out dish in America. It


is awfully unhealthy! But because Tom is here, I thought we would make


it really healthy so you can enjoy some good Chinese food. I noticed on


Twitter bet you were very excited about Tom coming! I don't know why


I'm so excited! It is going to be an interesting show! I'm a married


woman! And you are married as well! We are all off the market, it's not


going to turn into Blind Date. Tell me about the source. I have seen


this in America, it is quite an unhealthy dish but your version is a


much more modernised healthy version. This dish, it is


deep-fried, oily, greasy on average it will be about 3500 calories for a


serving. It'll give you a heart attack! One for the diving training?


Is it like that orange chicken? That's like my favourite! But 3500


calories! You will burn it off! You can hire me as your private chef! I


will hold you to that. This is all getting interesting. For a Saturday


morning! And are there as many calories in this this? No, I got my


nutritionist to Catholic this recipe for me. I like that you have a


nutritionist. -- calculate this recipe. Per serving this is under


600 calories. And about 32 grams protein. The are some carbs in this


dish but you can do without that, having at it is or with Raul Rice


but we will do some noodles. And a lot of history in it -- Brown Rice.


Tell me about the background of it. It is General Tso.


Which story do you want? A or B? A! I will just give you one story, it


was invented by a chef who was the chef who fled with a national party


to Taiwan. He went on to New York and opened a restaurant in 1970 and


made this dish up in his restaurant. It comes from a region where it has


hot and spicy food. It is because it is a colder climate? Exactly. People


love heat but when he first made it was too spicy for Americans and the


had to add in some sugar and it and Americans loved fried food so that


went in. Only vegetables that was available was broccoli. It is really


a broccoli, fried, orange sort of dish. It doesn't roll off the tongue


as easily! It doesn't. Many people since then have gone back to China


and gone to whom Nan -- and asked where it is. Talk me through it. I


have basically seasoned chicken thighs, free range organic, with


salt and pepper, and addictive started with cornflour over the top


which will keep the chicken nice and juicy and succulent. Traditionally


it is fried, you can do it with egg white and cornflour but you have to


shallow fry it. You are reducing the amount of oil. Only one tablespoon


and I am constantly stirring. It is what Mike grandmother would call a


lazy stir-fry. -- my grandmother. We don't have the luxury of cooking in


a huge wok with 600 degrees and cooking every element perfectly. It


is a one wok wonder so the ingredients need their time of the


aromatics in hot oil and the chicken, that has to be cooked. Yup


beautifully done my vegetables, the red pepper goes in -- you have


beautifully done. Premade source, a combination of tomato puree dark soy


sauce, rice vinegar for that tartness, a bit of sugar. And that


is the core of the recipe. And what oil do you use when you are cooking


food like this? I used rapeseed oil you use groundnut or peanut oil. If


you're a nut allergy, rapeseed oil or vegetable oil or sunflower oil


but not too much. That is where the fat content is. You can keep staring


for me gently, the chicken should be cooked before you add the vegetables


and seasoning. I often think you need to try of the chicken and make


sure you get the texture but you have lovely coating on this. Thank


you, and I forgot the committee to wine which goes in with the chicken


to deglaze it -- the Shaoxing wine. And you're making noodles alongside


this. Yes, you can have this with brown rice or why tries but I love


these noodles and they are easy to do. You can put it in the oven and


keep it warm and it would be beautiful. Some people only have one


wok or a pan. I have to talk to you, you are starting a YouTube channel.


Yes, I have been inspired by you! It is hard work! You have do create all


the content and upload it. I am really bad, always late to the


party, are not as young as you both! Don't worry, Mark, you can come on


my channel! Tom, you are on YouTube as well. Yes, I have been doing


fitness routines for awhile, food and soft. And what will your focus


B, Ching? There will be a lot of cooking, and I have been working


with my husband on a YouTube series sponsored by a company and it is


wonderful to be able to do something different. And will it be inspired


by the recipes in your new healthy eating wok cooking? There will be a


bit of everything, the world does not quite work like that. I love


healthy, but there will be some naughty bits. That is what I like to


hear! If you want to ask a question, you give us a ring now. Calls are


charged at your standard network rate. It is time to serve this up.


You have got egg noodles in here. And a tablespoon of oil in with


shiitake mushrooms, some Chinese garlic chives, cooked egg noodles,


spring onions and the seasoning Shaoxing wine, soy sauce and very


little salt. And you would serve those together? And you have some


peanut in there. That is not the traditional way? You can vary the


recipe but I love peanut! And I love a good buffet dish. This is


absolutely epic, it looks like the Saturday night takeaway I'm dreaming


of! And you have just moved to LA. Yes, I love it that it is hot and


sunny and the people are friendly. We will see how it goes. I travel


where there is work. They are fans of Chinese cookery? Oh yes, huge


fans. This is a beautiful platter of wonderful food. That is beautiful.


So it is General Tso's chicken, you will have to make this because they


don't have it in a Chinese restaurant. It looks beautiful.


I think we are all a little bit excited about this. We have got


chopsticks and everything. I will put this in front of Tom. It's going


to be gone in 30 seconds! It is now putting your chopsticks skill to


test. There is enough for a doggy bag. That is so good. Whenever I go


to the States and get this, a whiz wonder what it is not in the UK. --


I always wonder. The white pepper bring it alive. Delicious. Add a bit


healthier. So you can indulge. It needs some wine so Ollie Smith went


to Bury St Edmunds to pick out one before having a look around.


I have come to the grounds of the abbey in Bury saint Edmond and I


have got time toks plor before I pick out the best bottles for


today's show. With Ching's version of General Tso,


there is a spectrum of colour reflecting the different flavour.


You have got everything from spicy to salty, sweet to sharp and a


really good catch all wine pairing is a white such as this Taste The


Difference. Lovely as this wine is, it is intensely fray grant. It is


like wandering past the perfume counter of a department store and it


risks dominating. So I'm diving into the more restrained richness of the


Ned Pinot Grigio from New Zealand. Splash down! This wine is made from


pinot grigio. The colour is pinky and that tells you, it is full


ripeness, it has got plenty of flavour from the gorgeous berries in


the vineyard. That's just grey day lovely. It has sweetness, it is


spicy and it is salty and it is sharp and it is the full ripeness of


this wine that stacks up spend didly. You have got big flavours in


the stir-fry. The chillies and peanuts and rice wine. And the more


mellow flavours, the mushrooms and the egg noodles. They need a certain


softness and this wine, well, it is gently floral, but it is incredibly


smooth. It is like a golden apple that's been polished to perfection,


ready to gleam in your glass. Here is to your gorgeous chicken. Cheers!


A good wine choice? Amazing. I love the peachiness. It works really well


with that chicken. It is creamy. Because there is heat at the back,


it just mellows that out. I know you are not a wine drinker, Tom. I don't


really drink. That sip will send me off. It will make our interview very


interesting. We'll catch you. I'm going to have to calm you down,


Ching! We need a bottle of water for Ching. Someone has been asking about


replacing cornflour with arrowroot flour? A good starch just to protect


the juices and just a light dusting otherwise it will stick. Mark, you


will be cooking next. What are you doing? Brown sugar baked cheesecake


with pear sorbet and tomato caramel. There is still time to ask us a


question. Please call by 11am or you can tweet us a question using the


hashtag Saturday Kitchen. It is time to join Rick Stein. He is in


Cambodia trying the national dish. I suppose I'm a bit ashamed to say


that I first became interested in Cambodia after reading


The Killing Fields, one man's account of that terrible time


when the Khmer Rouge took over the country, murdered about two


to three million Cambodians But one of the things that came out


of it was a sense of a very sophisticated people,


very nice looking people, and with The whole thing was,


of course, destabilised by the war in South East Asia,


and then people started coming back to Cambodia,


started going to Phnom Penh and Siem Reap and here


to the Gulf Coast, And what came out of it,


particularly, was the food. I know a bit about Malaysian


food and Thai food, So before I came, I thought I'd


better read up about it and a friend said, "No,


don't read up about it, just go there," and so here I am,


and I'm very excited and I'm looking forward to every dish


that comes my way. As you can see, it's absolutely


teeming with people here, and scooters, I've never seen


so many scooters. We've seen two on scooter, three


on a scooter, four on a scooter. There's loads of people coming


in from the country, farmers with their produce


on a scooter. It's like all life is here,


and on a more serious note, all death is here as well,


because I've just been reading about the Khmer Rouge and everything


that happened in the '70s and the fact that the whole


of Phnom Penh was emptied and that was only 30 years ago,


and now look at it. You wouldn't know now that anything


like that had happened. But it did happen,


and all the middle class professional people,


even if they just wore glasses, were sent away to grow rice


in the Killing Fields. Those who came back


were the lucky ones. Mr Vudthy, my guide,


was one of them. Khmer Rouge, they just


care for nothing. Most of the time you can say,


Khmer Rouge destroy many Buddhist monasteries,


pagoda and the temple. They blast many temple,


and they collected the rock But it is very good,


even though the Khmer Rouge were able to stop it


but they still maintained Because Angkor Wat was


the symbol of the country. Out of all the countries I'm


going to visit on this odyssey, I can safely say that Cambodia


is one of the poorest. It was the French Riviera


of the Far East, populated by sophisticated, middle class


French people who built villas here to get away from the noise


and the crowds of Phnom Penh. But when the Khmer Rouge's grip grew


tighter, they were too scared to go back and the villas were wrecked


and looted by the regime. The Khmer Rouge were determined


to destroy anything linked It's funny, but you can still sense


echoes from a time when this place would be thriving with a refined


and elegant crowd, entertaining But I sense there's


a resurgence on its way. Small hotels are being done up


and well travelled tourists, looking for something different,


are returning to Kep. But as food plays a tremendous part


in visiting a country, it seems fitting to start


with their national dish, Fish Amok, which was cooked for me


by Shanty at my hotel. Well, Shanty, the cook,


first of all made a container Now I'm not suggesting that you go


out to your local supermarket and buy a banana leaf,


though you can get them in good But I would suggest


you use an earthenware pot It does need something a bit


celebratory to do it. She took a blender and first added


a couple of handfuls of lemon grass. Then she added three large cloves


of garlic and two shallots. And now fresh turmeric,


she peeled that, I suppose a bit about that long,


and next she took some dried chillies, red dried chillies,


and just de-seeded them, just about that much,


and added that. And next she took some


galangal and peeled that. Now, galangal is the same


sort of plant as ginger It's a rhizome and it's got


a sort of spicy taste, which is sort of slightly


reminiscent of ginger, Then she took a couple of kaffir


lime leaves and then she added I went to check and they'd


actually toasted them, probably in a frying pan beforehand,


just give them more And then she added a large wine


glass full of coconut milk, and then The whole kitchen was filled


with those lovely fragrant aromas of the lemon grass


and the kaffir lime leaves. Now we went over to what I


call the larder cook, So she cut the skin away


from the fish and then cut that into thick slices,


and then cut those slices into, Now, you're not going to get cat


fish in your local supermarket, but in my view you'd be better off


using a sea fish, a ling. I think it's got a very similar


texture, cos it's quite sort of like sinewy like a cat fish,


and the texture is about the same, I think it was palm oil,


and then she adds sugar and a couple These pastes are the


essence of cooking here. They've got different names


all over South East Asia. Now Shanty puts in a teaspoon


of salt, and some star anise, a couple of them, kaffir lime


leaves, again a couple, about a cup of coconut milk


and then in with the fish. The whole lot is thickened


with beaten eggs. It's more common over


here than I'd have to thought, to use eggs to thicken


sauces and soups. And now she adds a leaf called


noni, the Latin name It's usually called


the Indian Mulberry, and the fruit of it is sometimes


called the Vomit Fruit. Of course,


you won't be able to get the leaves at home


and I suggest using coriander. And then the whole lot is popped


into a little banana A touch of beaten egg over the top,


and into the steamer for ten minutes, and served with some


fragrant Cambodian rice. Would you say that is Cambodia


on a plate, really, in terms There's a lot of original spices


and ingredients from Cambodia, yes, Thanks, Rick. Rick was sampling the


Cambodian dish using whitefish as an alternative to catfish. I'm going to


continue the theme with south-east Asian flavours. These are fishcakes


and I'm going to use cod. Do you like fishcakes? Yes. This is a


recipe you can make at home. For January I feel like we are going


towards the lighter, healthier, Asian flavours work really well as


Ching would attest to! We're going to make the fishcakes


and serve it with salad. Are you a spiraliser fan? It makes everything


look really good. It is easy to make it look fancy. I think it is a faff,


but you end up with the cool veggies. Rib ands. Tom, you have to


talk to me about the cookbook. Who knew that Tom Daley would be


releasing a cookbook? It started from my YouTube channel last year


and doing health and fitness hacks and I have been a massive fan of


food, whether it was from when I was younger and baking cakes and


learning about soups and then we made a pasta bake and my grandma's


recipe for the pasta bake is in the book. All those things, I have


always been around food and went to cookery school when I was 16. I


think it is things that people don't necessarily know about me. The other


side of Tom. Yeah, xakly. I have to cook every day. And you keep your


clothes on for that! Most of the time, yeah. There is not many people


that can say they wear more clothes to bed than they do to work! We


won't go down there and try and think through the jobs!


The wonderful thing about it is it is really giving people an idea of


the sort of things you do to prepare and you know, even if you're not an


Olympic diver, it is about giving people that kind of daily ritual.


Tell me about the diet element? In January everybody wants to try and


be on a diet and I think diets, when you say the word diet, it makes you


think that you're going to fail a diet. The recipes are easy. You can


pick them up on your way home from work. All the ingredients are


accessible. You don't have to go to a specialist store or anything.


That's the key is to make it really quick and easy and also the fact


that what you're eating isn't a boiled piece of chicken and steamed


piece of broccoli, they are easy things to eat and cook without any


fuss. Lots of them are not much cleaning to do afterwards. Lots of


them are one pan things and they are things you can prepare in advance.


It is called Tom Daley's Planner. There was talk about meditation


because I have been doing head space for the last two years. That's


another aspect to a healthy lifestyle. It is about looking after


your mental well-being. There is 20 minute work-outs. No excuse to do


the exercise as well. Although it is important to eat healthily, but


having the mix of it together is key. We have got our fish which is


sliced up. And the paste which we have made with garlic, ginger and


chilli and the coriander, the stems of it because there is lots of


flavour in there as well. We will try them off with curry paste and


fish sauce and lime juice. You will notice I'm leaving this for on a


long time. When they make them in high street foods, when they do


these recipes, they pound the fish and it changes the texture. When you


make your fishcakes it holds together really well because you


have allowed it to ball up like this. Don't be afraid of leaving it


on and making a lot of noise in the kitchen. The neighbours won't be


happy. They will be fine. I will take out the blade. Now, there is a


lot of training that goes into being an Olympian and you started when you


were only 14. I started diving when I was seven. I got to my first


Olympics when I turned 14. I'm like the grandad of diving by now. I have


been to three by now. Three Olympics and you're only 22. That's


incredible. Don't put yourself down, Tom.


I think it's clear we have a fan in the studio today! I have taken up


these visitors dipping them in some sesame seeds and straight into some


hot oil, something that is not a strong flavour like rapeseed oil or


sunflower full sub and if you get your hand in cold water, that


doesn't leave a big mess! And intensive training, are you already


back on the training regime? Yes, I had a month off after the Olympics


and I have been building gradually into full-time training. As of next


week I will be back into six hours a day, six days a week. As soon as we


finished one Olympics, the next thing is the next Olympics and you


have to think for another four years, training for all that time


for that one moment. And you are 22 now so how long does a diving career


last? It depends on your body, it is about training smart and looking


after your body, trying to prevent problems and not just fix them. I


have to eat the right things and do the right exercises to prevent any


injuries from occurring. It depends, some divers have gone to 36 so I


could end up doing like six or seven Olympics! That would be quite the


career. I don't think I will go on that long but you never know. And in


moments when you really have to concentrate, I can only imagine,


standing at the top of a diving board what it feels like. With the


pressure of people watching, how do you feel? It is pretty intense, but


you train for four years for that one moment. You have six dives and


you had to perform them as well as you can and you don't get any second


chances. You have to perform on the day. I do a lot of different things


to prepare myself for that, ten minutes of meditation every morning,


different mindfulness tips. Ways to deal with stress and anxiety going


into competition and I talked about that in the book as well as the


different recipes and fitness stuff. And you have mentioned meditation as


a big part, what would you say is your daily ritual? New year and knew


you, what would you do? The morning routine, the first thing is have a


glass of lemon water which is good for your metabolism and your skin


and energy, especially vitamin C in the winter to keep the coughs and


colds awake. Then I do ten minutes of meditation and I go into making


breakfast, usually some kind of protein or carb -based revolving


around X. Training from 830 until 11. -- around eggs. And in the


afternoon I do more training and then a yoga class or spin class and


a massage. And then home in time to cook dinner and chill out and sleep


and do the whole thing again the next day. And you're training does


not just in both the aspect of the diving board. 60% of it is done on


dry land with gymnastics or Pampling, doing weights, Pilates,


ballet, all of the things you can do to jump as high as you can and also


look as pretty as you can while you're doing it. So it is all about


Grace. Graceful strength and going into the water with as little splash


as possible. And interesting you mention splash, you were the mentor


for all of those celebrities. Did you worry at any point that they


would make a mess of it? I know how much it hurts when it goes wrong! If


you land wrong, you can split your skin from instant bruising. My


goodness! I have hit my head twice. Even as a professional you end up


with that problem? It is something that happens, the littlest thing can


get romcom if you blinked at the wrong time or your foot splits or


you miss one of your spot when you're spinning, it can go wrong.


That sounds absolutely terrifying! How high is it? It is ten metres, 33


feet. And you have the expectation of the country, but are you scared


of a hike or are you nervous? You forget about the height predict


quickness because it anything you want more height to fit more in. The


one thing I say to myself is about being in the moment, not thinking


too far ahead in the future or what has gone because you cannot control


that. You can only control the process of the guys you are about to


do. You don't want to think, I need to get at ten, you need to think


about the process. We have got beautiful fishcakes. And in the


salad there was some fish sauce, sugar and lime juice with coriander,


some peanuts and you have your fishcakes and beat -- a bit of sweet


chilli sauce. Let me know what you think. While Tom is tucking into


that, we need to talk about what I will be making phone at the end of


the show, beef Wellington using porcini and chestnut mushrooms,


dime, brandy and cream, some beef Philip stakes with mustard and


wrapped with pus pasting that Moga puff pastry. All food hell, baked


trout in parchment paper with olive oil, fennel, onion, tomato, lemon,


still and capers. The whole thing in parchment paper and serve it with


white wine, it is going to be gorgeous. We are in for a treat but


we will have to wait until the end of the show to find out what you


get. It is time to catch up with Nigel Slater who would been making


abilities bean soup for the a cold January nights.


I can pick a quarter when I want and it's not fresher than when I want.


It is not just about planting seeds and growing things, it is about


looking after things and nurturing them. In my case it seems to be a


never-ending game with predators. Please read cabbages have been lunch


for him -- red. This little chap has probably had more of my cabbage than


I will have. They are everywhere. It is a bit of a battle to keep things


off my lunch. They are eating my plums! If it's


not that snails, it is the squirrels, they will have a go at


anything! It's so exciting to see my vegetables grow into tasty produce.


Well, that's if I can get to them first.


Somebody's had a nibble at my courgettes.


In fact, that's not a nibble - that is somebody's supper.


And they seem to be living in my neighbour's garden.


They'll sleep it off in the afternoon, then pop back


later tonight and see what else is on the menu.


No wonder they're in such good condition!


It's one of those recipes that you almost make up as you go along.


I mean, I start with a few veggies just to make a sort of flavour base.


I'm cooking what I call Nigel's Adaptable Bean Soup, which,


in short, means you can adapt it to be whatever you like.


And throw in a bay leaf or two to add some depth.


To add colour, I'm putting in tomatoes then pour


in some vegetable stock, fresh or dried, whatever


To give my soup some real body and make it into a main course,


Strange as it sounds, I'm going to put some orange in there.


It just adds a quiet, warm citrus flavour to it.


The real secret to a good soup is using your old cheese rinds,


If you leave it there, it doesn't really dissolve.


And it sends that savouriness that you get with Parmesan very


So when you taste it, you don't think, wow,


But you know there's something working behind to bring


all the flavours together and give it a real richness.


The crazy thing is, it's the end of your Parmesan.


At this point, this soup can become anything I want it to be.


And I honestly don't know what it's going to be.


There is a point when you open the fridge, you go to the salad


crisper, you go to the veg rack and just see what's there.


I mean, I know that there's some beautiful chard out there.


Chard is one of those vegetables that deserves to be better known.


And it's one of the few vegetables that doesn't seem to be attacked


The lovely thing is, it's two vegetables in one.


It's the crisp stalks and then the very soft, tender leaves.


You don't really find it in supermarkets.


But most people on allotments will have a row of chard.


If you have an organic box, you will probably


The stalks take a little longer to cook than the leaves,


I'm adding some fresh parsley for seasoning,


And I want something in there that's very soft and silky.


Chard leaves, because they are a bit like spinach leaves...


they just become soft and melting when they're warmed.


the cheese has softened but not completely melted.


The beans have turned the whole thing into a main course.


Then, just because I love it, for no other reason,


I'm going to put a little bit of my favourite olive oil, a really


Make a whole batch of this, and it will last you for days.


You can add something new every time you get it out.


In Kew, Nigel, but looked superb. Tom Kerridge will be putting leg of


lamb and serving it with amazing salt baked garlic and it is almost


omelette challenge time. Will you sink or swim in this week's


challenge? You will have to do more than dip your toe in and you will


need to dive in at the deep end! They are bad this week! And you will


have to make waves in the competition! And will Tom be getting


his food heaven or hell? We will find out at the end of the show. It


is on with the coding and Mark is up next.


This is a simple baked brown sugar cheesecake. Like most things, I find


cooking easy, when you break the elements down, it is relaxed and you


don't stress over it. It keeps you can't in the kitchen. It is just


easy and it is just cooking, we are not saving lives. This is quite


interesting because it has not salted caramel but tomato Cara


Melck. -- caramel. This has been on the menu in one form or another, at


the moment we have a chestnut cheesecake on. We buy a lot of fruit


and vegetables from the farm. Like most things from the farm, it is


either feast or famine so when we get tomatoes, we get cases of them.


And everybody loves salted caramel so this is a different version. I


have seen in the picture and it has that rich red colour as well.


It just takes the colour from the tomatoes. But this is the easiest


cheesecake in the world. OK. Everything goes in the blender. Now,


you have a brand-new book out which is filled with beautiful desserts.


Are these the sorts of desserts that people can achieve at hope or are


they aspirational desserts? The way we've done the book, each element in


the book has been broken down. So there is a recipe for the cheek cake


and the tomato caramel, so all the elements, it is like recipe, method


and if you only want to do the cheesecake part of the dish, just do


the cheesecake dish. Good tips along the way and stuff you can actually


do at home. It is lovely that you have something as simple as this,


but it is impressive. You can serve this up at the dinner party and


people will be wowed by your tomato caramel. It is really interesting


the approach to food you have is the local, seasonal, you have a big


Edinburgh following I've heard Yeah, I'm very, very lucky. Yeah, I'm very


lucky. I mean the restaurant has been open now, four years. Yeah, it


has been open four years now. Right. You're celebrating your fourth year


now. It is four years this month actually, but it has gone by so


quickly. I mean it really has. It feels like we've been open six


months. You just want to scrape this bowl down. During rehearsal, Ching


asked a good question, you weren't originally a pastry chef. No, up


until the age of 18, so I started cooking when I was 15 I was like a


normal chef. Right. I mean I don't know if any chef is really normal!


But a normal chef. Is that the case? I was useless at pastry. Like I


couldn't, I could do a creme brulee and sticky take-off fee pudding and


I thought by the time I'm head chef I need to do every section. I just


thought, you know, I need to learn it. So then I went on and studied


confectionery and then at 19, just put this in the oven. At 19 you went


and retrained? Yes. When I was 19 I won the Dessert of the Year for


Britain. At 19? It sounds glamorous! And then I thought well, I might as


well train at this. Everywhere I went people would always put me on


pastry. And I have always done savoury as well, but there was


something... I love the creative side of T when I, I don't look at a


lime and go, right, well, I could do key lime pie. I look at a lime and


the reason is this is the brown-sugar cheesecake, we want the


caramel flavours coming through so it is not as sweet. I find


cheesecake can be a little bit sweet. This way, the brown sugar


gives it that caramelness that you are looking for. We made this base


which I find interesting. It is chopped hazelnuts and chocolate,


what was that like crispy thing we were talking about? Feuilletine. It


is like smashed up biscuits. But if you don't that, you can use


cornflakes or anything like that. It is just the crunch that you're


after. We flattened this down. This goes into the fridge to set. You


have been making up caramel and you have your cheesecake base. This is


the form of your... Tomato caramel. There is two types of caramel, wet


and dry. Anything you want. If you were going sugar work or anything,


you would use the water based caramel because you want that nice


golden colour. With this, you want a real deep, sort of, caramelised


flavour so we're doing a dry caramel and you can take it so much further


before it burns. I mean people are nervous about caramel and burning it


and it is something thaw do have to keep your eye on, isn't it? I mean


cooking in general, when you break the elements down, it is quite


simple. There is also a lot of, you mentioned earlier, that I'm stirring


the caramel. I thought you couldn't stir caramel, but you can. If this


was a wet caramel, no. But a dry caramel you can stir it. If you have


the water in there, it can crystallise and it ruins the whole


thing? Especially if you're doing this at home, if you burn the sugar,


just do another one. It is not the end of the world. They are not the


most expensive of ingredients to ruin? It is practise, practise and


cooking in general is more about confidence. If you're confident in


what you're doing and you can break the elements down then it is quite


simple really. Tell me through the cheesecake itself, the mix is


basically, is it cream cheese? Yes, it is cream cheese, brown sugar,


eggs, a touch of flour just to hold it. A little bit of cream and then


in the oven without the base. So when that comes out of the oven we


will put the base on the top. Little chefe tricks, but stuff you can do


at home. The base has the nuts in it. It is just something, again, it


is just something a little bit different. Mark, is this recipe in


the book? Yes, so this is the recipe book with seasonal changes. So in


the book it goes with a Bramble sorbet. At the moment we are doing


pear sorbet. You have won a massive award for the book, haven't you? We


picked up National Book of the Year for the gourmet awards and we go


over to China. It will compete to be the best cookbook in the world which


is insane. Congratulations. When you are so close to a project, you don't


really see it because you spend every waking hour creating it. So...


Once you've made your caramel and you add your tomatoes in and you


have one that's ready to go and you get this really rich red colour. It


just takes, when the tomatoes go in, the water gets drawn out of the


tomatoes and it takes on all that amazing red, vibrant colour. OK. So


we have our finished cheesecake which is looking quite beautiful at


this point and it is all about the chefe little touches. Tom and Ching


are getting excited over there. This bakes in the oven for how long? So


now this is where it is really up to you. We put it in the oven for ten


minutes and then we turn it down and then we leave it in the oven for 20


minutes and we turn the oven off. Completely off. Door open? Door


open. So put a wooden spoon in the door and you can leave it in for an


hour-and-a-half, but if you like your cheesecakes drier, then you can


leave it in for a couple of hours. So it is really up to you. This one


was left in for an hour-and-a-half. We have had time now. We're going to


serve it up and I'm going to caramelise these bits of pear for


you. It is quite a chefe dish, isn't it? But it is something you can do,


goodness this has gone out on me, as I try set the studio on fire!


Everyone just look away for a moment now. We're coming to the year of the


fire rooster. It is one of them great moments. It is all grand. It


is all grand. We're caramelising up the pears, aren't we? Yes. The


caramel is ready now. So the tomatoes go in. Would you serve up


that cheesecake for me, Mark? We have got the caramel ready to go and


its in a little bottle and we have got our pears beautifully


caramelising as well and you have the pear sorbet as well. There is a


lot of textures and flavours going on here. We are looking for


different textures and different flavours. So... Basically once you


have all these elements, you're pretty much good to go? It is one of


these dishes that can really be done in much advance as you like. With


the caramel you've melted down the sugar... Yes. Once it has gone


golden brown you added in your tomatoes and blitzed it up Yes.


Fantastic. We have got the pear sorbet and our lovely bits of


chocolate as well that will go on the side. So this is just more of


the base. It looks fantastic. The chocolate mixture is wonderful. It


tastes like a chocolate hazelnut spread if you know what I mean!


So we've got our little bits of pear, the pear sorbet. It looks


spectacular. Now, if you would like to try Mark or any of our studio


recipes, then visit our website. That's the place that's beautiful.


What are we looking at. This is the baked brown-sugar cheesecake with


pear sorbet. Epic. We need to bring this over pretty


quick. The spoons are at the ready. We were ready when you said,


"Cheesecake." Is it going to taste like a tomato?


So what do you think? It is delicious. You wouldn't know it was


tomato unless you were told it was tomato. You guys tuck into that and


we will find out which wine Olly Smith has chosen to go with Mark's


marvellous cheesecake. With Mark's brown-sugar cheesecake,


it is time town lock the sweet wine cabinet and these bottles remain


under rated and a lot are gad value for moneyment like this one. It is


wine's answer to sher bert and a fantastic all-rounder with your


pudding. This dessert is luscious so I'm going full sweet ahead and


selecting the golden glory of this award winning sweet wine from Down


Under. It is Hermits Hill Botrytis Semillion. It comes from Australia.


This wine is so intense, I would recommend deploying this delicious


chilled in small doses. It is made by a family winery and they produce


some of the finest sweet wines in the world, but here they have


created something unique. It is like a wave of golden syrup, streaked


through with marmalade and honey. Oh, if Paddington bear was of legal


drinking age, I reckon he'd love that. This recipe is all about


sweetness. Think about the brown sugar and the tomato caramel, they


need the sweetness to pair up with the luscious tanning and then you


have got the milk chocolate and the double cream. They flow beautifully


alongside this wine's glossy richness and finally the pear


sorbet. It is press teen and it reflects the golden pure heart of


this deliciously sweet Aussie gem. Mark, here is to your champion


cheesecake, cheers! That's a fantastic match. There is a


lovely fruitiness that matches in. It is almost orangey which comes


through. Would you serve that alongside the dessert? Yes, it goes


amazingly well, not that I have had too much of it. You have had stiff


competition from Ching and Tom! Just a little try!


It is an impressive attempt. I'm impressed. It is time to catch up


with Si and Dave. They are on the hunt for clams.


We'll be showing you how nature's larder can provide little known,


There is no more free fertile horn of plenty for the British forager


But one of the best things about razor clams


Now there's a bit of a trick to catching them, so who better


to show you how to do it than the legendary Ray Mears?


To get what's in there out, what I have to do is to put


Filter feeders like clams and cockles can concentrate


So it's a good idea to check with a local expert what you're


You have to coax these things out from the sand.


You're not wrong, Ray, and you'd love the recipe


We're going to make chilli and garlic razor clams,


served with parsley crumbs and a harissa and


First up we cook the clams in boiling water and


Literally, it is for seconds because they'll open quickly.


As soon as they're open, they're cooked.


The key with razor clams is not to overcook them because if you do,


Drain them off and while they're cooling, we'll get on with


I'm going to chop one chilli and eight cloves of garlic to make


an infusion which we'll pour over the clams.


And while Si's doing that, I'm going to fry up 50 grams


of breadcrumbs which I'll mix with a handful of rough


It's nice to sprinkle over the clams when they've been dressed


This is British produce and it doesn't come much better.


For the oil, it's really important not to burn


We keep banging on and going, "Listen, start with some


We are going to put the chilli in and we're going to put


We're going to cover it with olive oil and quite a lot of olive oil.


Look at the heat here, it's really quite low.


We will very, very slowly bring that up to temperature.


We're going to season it up with lots of black pepper and salt.


We'll leave the breadcrumbs to cool before we add in the parsley.


In the meantime, we can get on with the last bit of the recipe,


The spice that is more expensive than gold.


Keith Floyd always used to say, he said, "When people say to me "


'How much saffron do I use', I say, 'How much can you afford?' "


Look at the colour that has come out of that instantly.


It is going to make the most fantastic, colourful, tasty meal.


And now for the other main ingredient.


It's a chilli paste that goes well with Middle Eastern food.


So, you put a teaspoon of that in a bowl.


Add in a couple of large tablespoons of mayonnaise and mix it in.


Somewhat tasty and somewhat psychedelic.


That's what you call a seafood sauce.


By now my chilli and garlic infused oil should be ready.


At that point, take it off the heat and leave it.


Put the parsley in the crumbs and we're nearly there.


So, we've got the clams, we've got the dressing,


we've got the accompaniments and we've got its juice.


Let's show you how to dress a razor clam.


They come out of their shells easily, don't they?


And then you want to make a cut across there like that.


Look at that beautiful piece of meat.


We want all that, so you nip that off like that.


So you have two lovely pieces of meat.


Take the shells and snap the hinge, so they lie flat on a baking tray,


Dress them with the infused garlic and chilli oil.


Last of all, the clams need to go under a blisteringly hot


Move the shelf as close as you can get it to the grill


and under a preheated grill, which is key, stick


Now, just dress that with the crumbs and parsley.


And on the side a nice big dipping dollop of


The chilli and the razor clam, it's so sweet and then you have that


lovely savoury taste with the garlic and the oil.


That here on our beaches and on our shore lines,


But it's great to combine those primal flavours with the best tastes


that modern cooking has to offer, fusing the really old and the new.


Thanks boys. Now let's speak to somebody at home. The first level it


is Alan from Glasgow. Hello. This is one for Ching, my wife is vegetarian


and I'm looking for a nice vegetarian noodle dish that she


could write. What you could do, the General Tso's checking that I did


before, you can do that with tofu. You can marinate it in some five


spice, Chinese rice wine, soy sauce and bake it in the oven for about 15


minutes, 180, and sliced it up into chunks and toss it in the stir-fry


but at the end with the peppers because it is quite soft. It will


take no time to cook. Does that answer your question? Yes, that's


great. And heaven or hell for Tom? Definitely heaven. Thank you! He is


kind. And you have a couple of tweaks. Merhi asks what to do with


leftover Christmas cake -- tweets. Who has leftover Christmas cake?!


Even something like bread and butter pudding, do half bread and half


Christmas cake also it has all of those spices and sultanas, it


already has everything in it. And if you crumble Christmas cake like that


you can caramelised it under the grill with some ice cream and it is


fantastic. And another Tweet. John asked if you're good recommend


healthy Asian style burger. You could do a slider but with some


brioches buns. Something like and help health -- and healthy, I would


go with lean minced pork and that is 90% lean meat. Then make the General


Tso's source, put it in a ball and mix it with some cornflour, soy


sauce, some potato starch and that will bind it together with some egg.


You can bake it in the oven or fry it in the pan until they are golden


and then the sauce over the top. And our next call is Claire from


Glasgow. The morning. I have some duck breast and I want some ideas of


what to bake with them. You sound like you could be related to our


friend, where are you from? Glasgow, OK. Really simple, if you score the


duck skin, cold pan and bring it up nice and hot and that will draw out


the fat and give you a crispy skin, turn it over, about six minutes in


the oven and then some lovely honey and maybe some butter and salt. And


which dish would you like to see, heaven or hell? Heaven. And Tony


from Wrexham, what would you like to ask? I'm looking for a healthy


reckless that can be eaten on the go that'll keep me going -- breakfast.


Baked oatmeal, it is like an oatmeal nothing but much thicker and you can


search it with yoghurt or take them as they go and they are gorgeous and


simple with some berries and honey. I like muesli, you can take your


oats and soak them in orange juice and apple juice, spiced up with some


cinnamon and leave it overnight. I am sure you have plenty of those.


You can get some lean bacon, wrap it in a muffin tin and break an egg and


you can make muffins to take on the road. And heaven or hell? Sorry,


Tom, it has to be hell! There is always one! It is time for the


omelette challenge. Ching is on 27 seconds, can you go quicker? I have


a lot of tips from Twitter and Facebook. Get ready to go you both


know the rules. You have three eggs and anything from the ingredients in


front of you will stop the clock stopped when you're omelette hits


the plate. Let's put the clock on the screen. Are you ready and


accommodate? You look nervous! Three, two, one a go. Are you


looking for Olympic standards, Tom? It is very intense! The eggs and


everything. And you can't scramble your eggs, you need a lovely


omelette. Tom looks stressed! It is the music, it puts me on edge! There


is some serious omelette action, Ching is looking good. OK, I think


Ching got half her omelette on the floor. Sorry! I was a bit


aggressive! It got very competitive at the end! Let's try this. That is


definitely an omelette. Good seasoning! Lovely saltiness. Half of


your days on the floor, Ching! I will take some that is actually


cooked. It went diving! Let's see the times. The good news is that you


are on the board, Mark. And a time of... 26.84 which puts you around


here. And Ching, are you confident? No. You did not beat your time


unfortunately. I'm sorry. You are in the bin!


Will Tom faces food heaven, beef Wellington, or food hell, Ulf


Fischer? First Tom Kerridge treats this to a brilliant leg of lamb


dish. -- hole fish. Give it a good rumble


and a crush up. Trust me, this lamb is going


to taste beautiful once it takes on this juniper flavour,


so score it on both sides. If you was to do this at home you'd


impress all your mates by thinking Finish off with some olive


oil, some chopped thyme Now bang the lamb in the fridge


overnight to take on all Whole big branches


coming from a bay tree. Now if you haven't got a bay tree,


get yourself a balaclava, go out at night, get over next door


and nick theirs. Whole branches of bay leaves can be


found in local fishmongers It's a little bit like


Arnold Schwarzenegger Next, I want to make a stock


to steam this beauty I'm going to sweat it down


until it starts to soften. Add half a bottle of wine


and some lamb stock. This is definitely not


your average roast lamb. So I'm putting it in 150


degrees for five hours. While that rests I'm going to whip


up some dead easy gravy by just All the natural thickness


coming from vegetables. Now you know this gravy's almost


ready when the bubbles are quite nice and thick,


it looks a little bit And that's the beautiful


gravy sorted. Right, back to me


gorgeous leg of lamb. Oh, the smell that comes out of that


when you open it is incredible. Cos it's steamed, not roasted,


time to give it a bit of colour. Look at that, there's just one


finishing touch before you plonk it Brush on some of that


luscious gravy. And that, my friends,


is a proper ace piece of meat. Now there's no point


in going to all that effort to make that beautiful leg of lamb if you're


going to serve it with some So to make your greens a little


bit more rock 'n' roll, I'm going to serve 'em with some


salt baked garlic. The first thing I'm going to do


is make a salt crust It's like a little present to unwrap


at the dinner table. Mix up a dough of 500


grams of plain flour, 150 grams of your every day table


salt and 200mls of water. Then into that I'm going to crack


a couple of egg whites. It's the white that gives it


a really nice crust. As well as looking amazing,


this salt crust is going to do things to your garlic like you've


never experienced before. It keeps it very moist,


really succulent. It takes on lots of flavour


from the actual crust itself. You can do potatoes or turnips


or even pieces of meat. It almost cooks everything


in its own juices. You cannot eat this one,


it'll probably make you very ill. This is all about getting


flavour into ingredients, not about actually eating


the dough itself. Wrap it in clingfilm


and leave it for an hour. Just like me, the salt


crust dough is chilled. Now I know this might seem


like a bit of a faff. I promise you now, dump it


in the middle of the table, Cut the dough into a rough


circle and then grab yourself a bit of muslin,


not a ropey old tea-towel. Put into the muslin peeled


garlic cloves, a lemon, pierce it a few times first


and some rosemary. Tie it up and then stick that


into the middle of the salt crust. Now this is the part that


you want to make sure it looks nice. You're making something that looks


a little bit like a sack. A little sack of


flavour and delight. Now bash that in the


oven for 45 minutes. It's going to come out


all lovely and brown. It'll be one of the loveliest


things you ever did see. Chop the whole lot up,


lemon rind an all and mix it into the greens but this ain't any


old boiled veg, this is fried cavolo nero,


Italian black cabbage. And that is ready to go


with the leg of lamb. There you go boys and girls, cavolo


nero with some salt, baked garlic. That is way better


than boiled broccoli. Thanks, Tom. That looked truly


delicious. It is time to find out whether this Tom is getting his food


heaven or food hell. For food heaven we have fillet of beef, we're going


to wrap it in puff pastry and bake it until it is gorge qus and it will


be gorgeous. That's if you get it, of course. We have a food hell to


face which is your whole baked trout with a lot of veggies that I know


you don't like, fennel, celery, a load of different things. We're


going to bake if in a parchment pouch and add white wine and lemon


juice and serve it with green beans. I'm sure it will be delicious. The


callers went 3-1. It is down to our chefs in the studio and we are going


to go with food heaven. So you're in for a win. We're going to get rid of


our hell dish. You don't need to look at it, Tom. We are going to


crack on with beef Wellington. Normally you make it as a big log


kind of thing. I don't know if that's the best description! A big


log? Either way, you are going to get this beautiful individual beef


Wellington. If you want to make this for a crowd, you can adjust the


times so you can have pink meat in the seb ter or a more well done cut.


It is handy in that way. The guys are making up our mushroom filling.


Mark, you're doing it with lovely mushrooms. We have Swiss brown


mushrooms and dehydrated mushrooms and Ching is doing some. Alongside


this, we have got lovely steamed root. We have a big savoy cabbage.


What is it about beef Wellington? I'm so patriotic. If you look at me


and anything about my home. We have got Union jacks everywhere. I have


noticed this! Even my sofa is Union jack. Is that sofa that's on the


front of the book? Yes. That was at home with a big Union jack sofa at


home. No beef Wellington in the book. Maybe next time. Maybe you


will be inspired by your Saturday Kitchen experience. It is a


rewarding dish to make. It is simple. If you have got a good


quality cut of meat and you have got extra ingredients. I'm searing this


until I have a nice golden colour on all sides and we're going to wrap it


in pastry. We have got our mushrooms going on there with butter and it is


starting to smell good. It is smelling really good. How do you


have your beef cooked? Medium rare usually. I feel nervous say that to


a chef. Yeah, medium rare. Nice. Perfect. That's how you should have


it. The good thing with Wellington, if people like it cooked


differently, leave theirs in for longer. That's the great thing about


the individual side of it. Tom, how do you find the confidence to start


diving at a young age? How did it come about? I didn't necessarily


have the confidence at the start. I started swimming from the age of


about four. Just for water safety because I lived in Plymouth. I saw


people diving and I thought I'd give it a go and for the first years, I


was terrified of doing it. I still get scared when I'm up there now. It


is not something that goes away because it is human nature to be


scared when you're stood ten meters up looking down. It is a genuine


fear? Yeah, you get used to it, but you get the adrenalin rush every


day. As soon as that adrenalin rush goes and you get too comfortable,


that's when you start making mistakes. It is good to have the


nerves to keep you sharp. Now we're cooking. What's that? A little bit


of brandy and a splash of cream, not too much. The brandy makes all the


difference. It matches well. It really does with the beef and it is


just a great addition. We have got some puff pastry rolled out and you


can use the ready to roll stuff or just roll it out with flour. It


makes all the difference. We're going to sandwich this together with


our cooled mushroom mixture. Oh, before I make a mess of it. Ignore


thaflt we have mushrooms that have cooled beautifully and this will be


spread on the puff pastry. When you are making this, it is really


important to have cold puff pastry. If it heats up, you're going to be


left with mush. Spread a little bit of that in the


centre of your pastry and you want to be a little bit generous with


this because you want the lovely layer of it, you have got the great


favours, the mushrooms, the brandy and the thyme and it comes together


with the beef. That gets popped on top. Brush it with the mustard over


the sides and that will give you the lovely peppery bite. Do you feel


like this is something you could do at home? You can prepare it in


advance and bang it in the oven. Yeah. Looks good. This is, I think


beef Wellington is the kind of see thing you see at weddings. When are


you getting married? It is an air of mystery. I'm looking forward to it.


It is never too late to change your mind!


LAUGHTER I think that moment has passed! I


don't want to break into tune. If you cooked me General Tso chicken!


You made up for it. That's quite the offer of a Saturday morning!


Brushing this with a little bit of beaten egg and we're going to


transfer over our puff pastry to finish this off. You're sandwiching


the whole thing together. You want to give it that little bit of egg


wash to make sure you get a nice seal on it. Using the edges of your


hand, bring in the puff pastry around it. We will finish it off by


snipping off the excess. We will get rid of that. This goes into the


oven. It will cook off and it is until your pastry goes nice and


brown. You can leave it in longer if you want a more well done steak, but


it is up to you. We will finish it off with egg wash which will make


all the difference when it comes to the colour because it gives thaw


lovely golden brown finish. It looks beautiful. Guys, how, we have got


greens and we've got lovely things to go alongside this? Yes.


Fantastic. Wow. This is going to go into the oven. I forgot how I'm


going to do this. It is going to go like this. Into the oven we go and


we're going to serve this up. We have ones that are good to go. You


can see when this comes out of the oven. It is an epic looking beef


Wellington. That looks so good. You can decorate it. It is up to you. It


is a real show-stopper. Again, you have loads of individual ones that


you can serve up and prepare them in advance. I'm going to slice this in


half so you can see what it looks like inside. It does look


spectacular when you open it up. It is one of those dishes that just


instant comfort food. People get pretty excited when it comes to beef


Wellington and when you slice it in the centre, that's what it is all


about. You want it get the mushroom. Look at that. Beautiful. Beautiful.


We have a little bit of gravy with it and steamed greens which are


going to go here. That's a proper portion. That is, isn't it? It is a


real hearty portion. You would be happy. Ching, would you spoon that


over? Yes. Tom, the good news is you get to dig in now. We will grab the


cutletry. I'm excited about this. It is the sort of thing that


everyone is pretty happy. That's instant satisfaction. Yum. I'm going


to grab a wine. Oh, you have the wine. Brilliant. Brilliant. We have


got a beautiful wine. Olly has chosen Bodega Volcanes Carmerere. It


is 2014 and ?7.99 and it is from Majestic. We need to ask Tom, how do


you feel about your beef Wellington. All of a sudden he has gone silent?


It is delicious. I'm going to carry on. It is your food heaven. We can


see it. It is my food heaven. I mean beef Wellington, I'm going to have


more. Is that cooked to your liking? It is perfect. It is delicious. The


thing is with that individual style, you can leave them in the oven for


longer if you wanted more well done. You can cater for the hole dinner


party. You could write people's names on top with the egg wash. Why


didn't you do that? Fantastic. Do you like the wine with it? Have you


got a chance to taste the wine? It is a lovely rich red and with beef


like that, you want something that's strong. I never really know anything


about wine because I don't really drink, but it smells... Maybe this


morning that could all change. It is not too late to give it a go. That's


all from us today on Saturday Kitchen Live. Thank you to Mark


Greenaway and Ching-He Huang. The delightful Tom Daley and Olly Smith


for his brilliant wine choices. He is busy tucking. All the recipes


from the show are on the website. Next week, it is Michel roux


junior's turn to present. For now, cheers.


Donal Skehan is joined by chefs Ching-He Huang and Mark Greenaway, with celebrity guest Tom Daley. There are great moments from the BBC food archive, including clips of Rick Stein, Tom Kerridge, Tom Kerridge, Nigel Slater and the Hairy Bikers, while Olly Smith picks wines to go with the studio dishes.