07/07/2012 Saturday Kitchen

Good morning. I can't stop the rain outside but the only thing forecast

right here is 90 minutes of world- class food. This is Saturday

Welcome to the show. We've got two chefs with two very different

cooking styles with me today. First, the innovater of modern Irish

cooking. This man was winning Michelin stars for his country

while most of us were watching Scooby-Doo in black and white! And

it's Paul Rankin, and from his restaurant L'Anima, it's Francesco

Mazzei. Did you ad-lib that? might have done. What are you

cooking? Miso glazed organic salmon with pickle cucumber salad and

sushi rice. It could turn you into an Olympic athlete. Moving on.

Francesco, what about you? cooking spicey chicken calabrese

with olive oil mash. And there is another meat in there? Yes, n'duja,

a spreadable spicey pork sausage. I've never heard of it! And today

we have helpings from Rick Stein and Keith Floyd and Celebrity

Masterchef. Today's guest is a sporting legend

and this country's finest Olympian ever. She won gold for the 800 m

and the 1,500 m in Athens in 2004. It's Dame Kelly Holmes. And judging

by your muscles you've not taken it easy after retirement? I was going

to give you a workout. You're obviously extremely busy at the

moment. There are 20 days left. you imagine, 20 days left, the

opening ceremony and the biggest showcase of sport ever. The thing

is, have we got time to put a roof on the stadium! We're good in water.

Sailing and rowing. We're going to be fine. It will be great. At the

end of today's programme isle' cook either food heaven or food hell for

Kelly. Our chefs and some of our viewers will decide what you will

be eating. What will be food heaven? Lobster. I love it. Fingers

crossed. And the dretded food hell? Sardines. I don't see the point.

And all the bones. But they're lovely fish. No, it has to be

heaven. So it's either lobster or sardines. For heaven I have a Thai

red lobster curry from chilli shallots, lemongrass, coriander

coconut milk and loads of spices, served in the shell with pack choi

on the top. That sounds great. food hell is sardine and potato

tart. Fish baked on a layer of thinly sliced potatoes with rocket

pesto and organeo. I've done my best to thrill it up, but not

impressed. You'll have to wait until the end of the show to see

what you get. If I do get to speak to you, if you call in with a

question, do think about whether Kelly will get food heaven or hell.

Now, cooking first, it's Mr Paul Rankin. And this is afavourite dish

of yours? This is the stuff I love to do when I take great British or

Irish ingredients and give them an Irish ingredients and give them an

Asian spin. So, it's miso glazed salmon. The

salmon has been marinading in this wonderful miso sauce, a glaze. And

a little bit of salt and pepper going on now and oil in the pan.

little olive oil? Yes, please. And we want to seer it and then we're

going to spread some more glaze on it and finish it under the grill.

So that cooks for a minute because we have to make it. Yes, we're

making the glaze. And I need the cucumber prepared. If you just half

peel it in long strips, and the chillies deseed and cut into little

slices. I can do that? If you Ned any other help, I'm here! Thank you.

This miso sauce is white miso, which is fermented soya bean paste.

It's a really interesting flavour. You can get different colours.

and you use the different colours for different things, meat and fish,

et cetera. And sake is a sweet white wine. But the saltiness comes

from the miso. Just be careful when you're seering it, because the

sugar in this catches easily, but it gives us a beautiful mahogany

colour. So that's the miso going in with

the Sake. The mirin and the sugar. Just bring that to the boil and

whisk it all together. It's as simple as that. You say you like

mixing traditional Irish fare with these sort of flavouress, and

that's similar to what is on your menu? Yes, this is on the menu. And

a few years ago, when I was doing this, we found it really, really

hard to sell and nowadays people can't get enough of it. Do you want

some dressing observer the top? need a little whisk. I have one,

I'll do it. So we put all this together. Are you using Irish

salmon? Of course, always Irish. The lobster is going to be Irish

too. When we have that, yes. sardines? Maybe Irish, maybe not!

With the salmon, I like to remove what we call the bloodline at the

back of it. It makes it just a little more refined and a little

bit...I prefer the flavour without that little bloodline in there.

going to pop this under the grill? You're making sure I get going.

Good man. You know exactly what you're doing. Yes, it took too long

in rehearsal, that's why! We're flying along.

This dish was made famous by Norbu. Who does a dish in his restaurant

called black cod. Alaskan black cod. And it's a completely different

fish, but salmon is also one of the fish that suits it. And it's a

completely different price too! that's very expensive. And you

prefer oily fish? It does tend to work better with this. The Chinese

will wrap this in a dish cloth and leave it for two or three days.

This one, I like it leave it overnight in the French. But this

is one you did earlier. Next! is the pickle. Are you in a hurry

to get home? No. Is there a party or something? Possibly, there you

go. There is a party at your house, Kelly. Just get on with it! For the

pickle, we take the cucumber, the chillies, which are dried and

soaked in water and finely sliced. Give them a good salting and let it

sit for half an hour. So come back in half an hour. We have another

one we've done. No, we'll use this. This one has been done for half an

hour. Has it? Yes. Hang on a second. I have one that has been done for

half an hour. And rinse it off? so now I'm going to make the pickle

which goes on the top of the cucumbers. In goes the rice wine

vinegar, a little sugar. And you use different mushrooms? Yes, I

love the black ones because it looks so dramatic. And what are you

making here? This is the pickle. How do you work this stove? I've

broken it! You have. There you go! See, I fixed it! So we just

dissolve that. Is there sugar in there? It is in already. On it goes.

That's going to sit for ten minutes and then drain it off. We've got

one that we've done. OK, we're serving this with sushi rice, which

is short grained. Now tell us how to get this right. The Japanese are

obsessive about this, sometimes you have to cook rice for about a year

before you're let loose in a Japanese kitchen. So, you sit and

soak it for an hour then equal quantities of water, boil it, and

then let it rest for ten to 12 mince. So it is sticky? Yes, but

it's lovely. And to make it into sushi rice, which is a vinegar,

salty, sweet rice, rice wine vinegar, sugar and saplt and that

makes the rice -- salt and that makes the rice wine dressing.

Normally, with the sushi rice they put the white rice in a bowl and

cut the dressing through it. But we're going to serve it warm with a

couple of tablespoons. And I've seen them with a board. Yes, they

fan it to cool it down as quickly as possible. How's the salmon? If

it's burnt! Perfect! So, it is just normal rice? No, it's short-grained

rice. This is a perfect dish for you. Protein and fat and beautiful

salmon. Perfect. Lovely. I'll just put that there so you can choose

what you want. Are you going to make me rice balls, James? Yes,

I've done everything else. Why not? This is just a quick pickle. If you

want a chance to ask a question on the show, call this new number:

Calls are charged at the standard network rate. You can put questions

to us, live, later on. Because this is a Japanese-inspired

dish, you want to try to be a little careful with the

presentation. They take great pride in their presentation in Japan and

they're very good at it. So keep it nice and tight. There's one. Good

man. And we're just going to sprinkle these with a little bit of

toasted black and white seseme seeds. So they've just been toasted

in a dry frying pan? Yes. A couple of rice balls and a little pickled

ginger on top. Some of the sushi that the Japanese serve is sort of

cooked fish, often it's glazed. So it really suits it niecely. A

little bit of cress. So you want to serve the rice warm? Yes. And a

little bit of the spicey Japanese seven spiced pepper as well. And

that is our miso glazed salmon with extra sauce. Miso glazed salmon

with pickled cucumber and sushi with pickled cucumber and sushi

rice. It looks spectacular! You can bring it over.

Wow. Fit for a Dame? It's brilliant. I'm just going to eat all the time.

How cool is that. And I have rice between my fingers. Do I tuck in?

Dive in. I know I'm going to like it. And the secret is cooking it

under the grill to get the caramelisation. And that glaze

gives you the flavour. Comments? You want some, don't you? This is

my perfect meal. It's awesome. you think food like this could turn

James into an athlete? Moving on. How long have we got! A long time.

Now, the wine to go with this sensational dish.

We sent Susie Atkins to Berkshire. I'm at Newbury lock and I'm heading

into town to find the best wines into town to find the best wines

for today's recipies. Paul, your Japanese-style salmon

has made me put my thinking cap on, because it's difficult to match

with wine. Rice win, Sake, would be good, but the fruity grape wines

don't marry with the dish, but something neutral would, and Soave

would be a good match. But I've pulled something out of the hat.

And I've chosen the Telegraph Station Semillon from Australia. In

Australia, the Semillon delivers a wine that is not oaky or fruity,

like Chardonnay, but it's more subtle and rounded and it is

buttery and there is peach, but it's not citrus-like. The plump

texture here is key to standing up to the richness of the salmon, but

this wine pulls off the rare trick of going well with the pickled

cucumber salad as well and on the finish, the subtle, soft roundness

works with the sweet hints that are in both the miso marinade and the

conduct yum ber salad. A crisp wine wouldn't be right, but this is a

premium Australian wine that really goes. Enjoy it. What do you reckon?

I love it. This is a very classy wine. Australia makes a really good

Semillon. And a bargain, that was �5.50. I can't believe that price.

It is beautiful. I only thing I would say is maybe a touch more

sugar. But the freshness cuts through it. It really compliments

it. The freshness cuts through the sweetness of the dish and the

salmon as well. Happy with that? I'm happy with the salmon. You can

have the drink. And later Francesco. With..? Spicey

chicken. How, Rick Stein pays chicken. How, Rick Stein pays

tribute to a special Scotsman. This programme is called my Food

Heroes and up here in Loch Fyne was there any other than Johnny Noble.

I came up to talk to him about his oysters last year. Sadly, since

then, Johnny has died and this is a tribute to him and his contribution

to food culture up here. There was a lot of tile and error. How did

you get started? I was eagerly seeking any economic activity to

help keep the slates on the roof. On the roof of your house? Yes.

Haven't you got enough land to earn enough? No, no, it didn't earn

anything so we were seeking new ways to create employment and, of

course, frankly, we were sitting on quite an extraordinary asset.

loch. The real reason that Johnny is a food hero of mine is that in

the late '70s, early '80s, we discovered Loch Fyne oysters, and

langoustine. But funnily enough, although Johnny loved his oysters,

the dish he really, really liked was boiled mutton and caper sauce.

This is a five-year leg of cast rated lamb. Johnny called it a

gigot,. I'm going to poach this leg of mutton for three to three -and-

a-half hours. First of all, I add a couple of onions. Rosemary, lots of

carrots, peppercorns and a good sprinkling of salt and lastly, I

barely cover it with water. Although mutton is a thing of the

past it's encouraging to see it reappearing in farm shops now.

Anyone with more than a passing interest in British foods should

read Dorothy Hartley's book Food in England. And there's one thing in

it about mutton that I find funny and nostalgic. You had to make it

last. So Sunday, you had the mutton hot, money cold, Tuesday hashed,

Wednesday minced, Thursday occurried, Friday broth, Saturday

shepherd's pie and presumably Sunday back to another roast. And

that's how you made it last. There is so much flavour in a leg of

mutton. And out it goes ready for carving and now to make the caper

sauce and of course I'm using the broth which I pass through a serve.

Value Utah butt er into a pan, melt it gently, add the flour and stir

together. Don't cook it out too much, I don't want too much colour

and then the lovely broth. It is still hot so it will stir together

and thicken easily. And now the capers. That's so straightforward.

It works a treat with this mutton. Interestingly, mutton is a very

fatty meat, as you can see, but it is so delicious. And back in the 17

century they were aware of that and always served it with things like

capers, vinegar, onions, anything a bit sharp. And to finish the dish,

some of the cooking vegetables next to the mutton and finely the lovely

caper sauce. I found out the other day that Loch

Fyne means pure, holy water, and I always remember Johnny calling it a

magic soup where anything to thrive. This is just a small selection of

what comes out of the loch. Look at these fabulous language unionist

yeens and bloaters, which are whole -- language unionist evens --

langoustines, and bloaters. Here, they are farmed in lantern nets, a

legacy from the Chinese. In the '70s I remember lots of fish dishes

were cooked in pastry. Lots of puff pastry. I loved those dishes, but

this is my take on them, because I found them a bit rich. I've made

this nostalgic dish. First of all, take a sheet of puff pastry, roll

it out and cut four discs out of that and put them on a greased

baking tray and dock them with a fork, because you're trying to stop

it rising up. Take another baking tray, grease the back and sandwich

the two together and bake them in a hot oven for 15 minutes. Cut the

scallops in half horizontally because I want to maximize the

surface area of the scallops, because that's where you get the

lovely flavour and the colour. I get a very hot frying pan and rub

butter across the bottom. Quickly, because I don't want too much,

otherwise the scallops get too greasy. And kick as a flash they're

turn over once they're put in. Season them lightly with salt and

freshly-ground black pepper. Give them a fine shake and take them

straight off the heat and put them somewhere warm. Return the pan to

the heat and deglaze it with cider vinegar. Then add clear chicken

stock and a nice piece of cold butter and gradually whisk that in,

thickening the sauce as you do. Now cream. This is a classic white wine

sauce but made with the vinegar to give it sharpness and served with

dill. Firstly, take the puff pastry out of the oven. It should be

golden brown. Pile scallops on top of the pastry and then nap them

with sauce, don't cover them completely because you want to see

the lovely caramelised colour. A little goes a long way. That was

the trouble with the dishes in the '80s, it was too much a grand

rendez-vous de fruits de mer, but it was too much. This is a nod to

chefs of the past, if you like. Thanks, Rick. Now, this week's

masterclass I thought I'd show you how to prepare probably the

nation's favourite pudding and it's one of your favourites? It is.

Classic sticky toffee pudding with Classic sticky toffee pudding with

toffee sauce. Firstly, dates. Pop them in the pan

with water to soften them. Don't bring them to be boil, but just

warm it. And add full-fat butter. None of that miso stuff! Proper

sugar, not that palm sugar stuff. And a little vanilla extract. Just

a touch. And I'm going to mix it together. This is the dark-brown

sugar because I want to make the cake nice and cashing. You could

use lighter sugar and alter the colour of the cake after wards.

There is no need to get any air in this, because the air comes from

the rising agent you put in. Two eggs into it and mix it all

together. And that's all you need to mix it to, just there. We take

the dates and carefully place them in the blender. Just put the water

and everything in that's why it's important not to boil it all you're

doing is softdening the dates. And this is -- softening the dates.

I read that the French say they started this recipe, but the

Canadians reckon they've done it. But the Scots reckon they have the

original recipe. But the origins are mixed. There's a place in the

Lake District where I think one of the best recipies comes from.

Now, if you put it all into the cake mix, it starts to rise

immediately. It's one of the easiest cake recipies you'll do.

And this is where it gets worse. You're retired now, so you don't

have to worry about it! Little and often is good. So, syrup, black

treacle and the flour. No need to sieve the flour just put it all in

together. It's a heart attack waiting to happen. It gets worse,

let me tell you. Those of you watching on the running machine,

turn it up a bit quicker! Balance is good. Now put it in a baking

dish and set the oven to 350 Fahrenheit. Pop it in and it wants

to cook for a good 20 to 25 minutes. And that's the pudding. The great

thing about being an athlete is that you can eat as much of that as

you want. Is that right? Don't look at me. You were a record holder

when you were young, still at school? I was. I won my first

record at school and I still hold it, apparently. I was at my school

the other day and I'm pleased to say no-one got near my record.

you wanted to join the Army, but as a physical trainer, wasn't it?

Actually, I joined the Army as a heavy goods vehicle driver. That's

why your muscles are so large? is! But I retained to become a

physical trainer later on. And you did judo? Yes, I used to win at

judo. And you beat the men? Yes, and they wouldn't let me do that,

so they put me into running teams and I went to the national trials

because I won in the Army and in the trials I ran a world-class time

and that was it. But were you at home watching people on the

Olympics and you used to beat them? Yes, I used to watch the Olympics

and I was inspired and when I was in the Army I was watching in the

barrack rooms and it was the '92 games games and I saw a girl in the

3,000 m, called Lisa York and I thought, "I know her and I used to

beat her!" and my other dream from 14 was to be an Olympic Champion,

so it re-ignited the dreeplt. it is 25 days away, it must be a

disappointment not to be involved? Well, people say that, but if you

could can pump me up, and guarantee me two more medals, I'd be there,

but unfortunately, I'm too old. Which were the two out of them...?

I did the 800 and 1,500, and I never knew which was my best.

Because I got ten medals before those two golds, which people

forget. I didn't just turn up from nowhere. And I had so many jury

problems throughout my career, so it would depend on the type of

training I was able to do which race I would enter. And life after

your athletic career, you're still involved and you do this mentoring.

Yeah. Tell us about your foundation? It was a camp with

Kelly. I started it before I won my two golds in 2004 and the idea of

the programme was if I could help stop the dropout rate of teenage

girls particularly in sport and to keep a legacy alive for my own love,

which is middle-distance running. So I started the programme because

I thought if I don't achieve my dream I still would have achieved a

lot, but also had a lot of knowledge of the down sides and up

sides of sport and help people. Hannah and Laura are with you?

it's eight years on and I've had a lot of international success and

two girls are out of my programme. Laura and Hannah so I'm really,

really pleased for them and it's great to be part of their journey

and I've known them since they were very young and it's great to see

them now competing for Britain in the Olympic Games. And if you're

watching, you can't have any sticky toffee pudding. Yes, the 1, 500 m

are the last finals of the Games so you can't enjoy anything right

until the end. So you're watching people finishing their events and

partying. The swimmers particularly. Sorry, swimmers, but they're known

for their parties. And the athletes, if you're lucky enough to get into

the final, you don't get much luck, so all of this has to wait. There

you go? But I can have it. People say do I want to compete? No, I

want to eat! That's loads of calories and the sauce is made out

of double cream, butter sugar, and golden syrup and treacle. That's

about two days' worth of calories! Tuck in. It reminds me of the Army

because they used to make it and I used to queue up for it. I was good

at athletics when I was younger. is gorgeous. We need some. You're

not getting it. How is it? It's gorgeous, I'll go in the gym later!

If you want a tip or help with a dish, you can get it right here.

Call us. We'll be cooking for Kelly at the end of the show. She could

be facing food heaven, lobster Thai curry, with classic prawn pad Thai.

Or Kelly could be facing food hell, sardines and potato tart with

rocket pesto and finished in the oven with oven-roasted top toes and

deep-fried capers. Some of our viewers and the chefs in the studio

get to decide Kelly's fate. But you have to wait until the end to see.

Now, Celebrity Masterchef. The three remaining chalers are inside

Michael Caines' Gidley Park restaurant and they have to cook

two of his dishes. It's the penultimate Masterchef

challenge. Kirsty, Phil and Nick are heading to the wilds of

Dartmoor. Tomorrow, here at the two Michelin

star Gidley Park, they will face their most daunting test yet - the

chef's table. And the man who will prepare them for their greatest

culinary odyssey is Gidley's Head Chef, Michael Caines. First, they

face a masterclass of cooking at this level.

Hello, welcome. How are you? thank you. We have some regular

clients here and you will be cooking one of my signature dishes.

Obviously I can't compromise on quality, so if it's not good enough,

I have to send it back. So listen up to what is being said. Follow me,

and we'll set you on your task. There is just two hours of

prepartion before dinner service begins.

Nick is making a starter of scallops, sellairback and truffle

puree with soy truffle vinegarette. Welcome to the chicken. You'll be

cooking tesh yacht. It's a proposal piece of fish.Le Phil will be

cooking braised turbot with a chive butter sauce. Kirsty, you have a

mammoth task and when you show you you'll think you won't be able to

do that. Kirsty will be preparing a main. Roast Dartmoor lamb with

potatoes and fennel puree served with a ragout of broad beans and

fennel. That just looks amazing. The hardest thing is getting it all

on the plate at the right time and remembering all of the stages!

Before the three finalists cook for the cheches' table, they'll have to

impress -- chef's table, they'll have to impress these regular

diners. The first table coming through now,

OK? Let's get settled. You're definitely going to get a dish on

every course. It's going to happen. It's a fact.

Starters away. Two scallops, one quail. Yes, chef. Careful with the

seasoning. A nice little touch. Put it everywhere you want it to be,

use your fingertips. A light touch. If you dress it too much in vbs

you'll kill the pallet. -- kill it too much in advance

you'll kill the pallet. That's it. Lovely. And then truffle

chives. Service, please!

That's good. I think that's lovely. Well done. If you can do it every

time like that, great. I want one more straightaway. Phil, Kirsty, a

big moment. Step up. One turbot and one lamb. Phil and Kirsty's mains

both have to be at the pass at the same time. Turbot in, Kirsty.

you. OK, leave the sauce and start to

dress. Yes, Sir. Kirsty! Yes. on! You're over here.

Thinner. Next time I want you to effort. Good seasoning on the sauce

there as well. Kirsty, another one straightaway. Phil, one turbot one

lamb away now, please. That's very good. What do you think? Would you

pay �20 for that? Yes! Beautifully cooked scallops, but a

little over dressed. The subtley of simplicity wasn't there.

Nick's done brilliantly well here, John. This is not an easy dish to

put together, it really isn't. well cooked seasoned and presented.

Well done, Nick. Let's go, Phil.

Here and then there. Get the scallops on and the rest of the

garnish. Quick, quick, quick. You're falling a little bit behind.

That's enough. Good work.

I had the turbot and the initial thoughts are it's very good. Very,

very pretty dish. Bursting with flavour. It's got that ummm

softness, and slipperyness and it's salty with butter. Lovely! I am

actually -- I've got to put on three lamb. The chef wants it on

and left on the one place. Don't move it around, he says. You do

listen, then!Ing, Chef! Kirsty, ready to go? Yes, chef.

Tighter. You need some speed now, otherwise it will get cold. On you

That's lovely. Looking good. I thought the sauce was going to be

heavy, but it's not. It's perfectly cooked and all together very tasty.

There's a saltiness and sharpness of olives in the sauce and little

bits of meat in the vegetables and the meat itself is falling apart.

Absolutely stunning! Well done tonight. That's the end

of service for you. I think you did well. There's plenty of things you

can take from tonight but the reality is that's really just a

warm up. Best of luck for tomorrow. And the great Michael Caines has a

second and even tougher challenge for the celebrities in 20 minutes.

That's still to come. And Keith Floyd is in Tuscany. After admiring

the view he sets up his stove in a market square to pot roast pigeons

and serve with it a risotto. Paul is the top of the leader board so

he knows what it takes to make an Eggs-ellent omelette! Will

Francesco be able to Eggs-celerate his effort? And later, Kelly will

find out whether she eats food heaven or hell.

Next up cooking is Francesco from the award-winning Italian

restaurant, L'Anima. What are you cooking? It is

something that your mother would do, it's spicey chicken. With calabrese

and olive oil mash. This is really spicey stuff. It is paprika.

makes the best, the Italians? course they do! Do you want me to

chop? Are the Italians good at athletics? Yirks there is one good

one, but she happens to be ex- British. You have got some good

athletes. We get around with the cars!

You just take the bones out? Yes, take the bones out and, of course,

please always use the chicken thighs, because they're succulent

when you cook it. So, a pan here and olive oil and I'm going to seer

the chicken thighs. This dish, because your restaurant is not

changing but you're adding to it with a cafe? Yes, I'm working on a

cafe. Basically I want to be able at times to sell a great pasta dish

or pizza at a reasonable price. And being in the City of London it

looks like there is a market for it. And this is at the back of your

restaurant? Yes. I'm going to wash my hands. So at the back of the

restaurant it will go all day and we'll also try and do some delivery.

And in September, I'm doing a promotion with a another great chef

from the north of Italy and so we're going to meet North and South

Italian cooking in London. This is calabria. It is. Is that

the ingredients or the style of cooking? It's mainly the

ingredients. Normally, Italian food is not considered to be very spicey,

but this is. So, the shallots with olive oil and I'm putting in the

n'duja. Tell me about it. It's a spreadable Salamy. Just to show you,

you can squeeze it. Yes. You can put it on pizza and it melts.

could just have that on toast? The many ways you can eat it is

unbelievable. After service I have a glass of red wine and take bread

and spread on the n'duja. With tomato sauce. Item I'm adding

peppers now. Let them sweat a bit. A little bit more salt again.

Lovely, lovely. The smell! It's aromatic. There is 70% fat, but

there is also seeds. So, chicken back in. I've put some green

peppers in. Nice. Loaded. It's a bit like a lovely stew, but spicey.

Oregano. You use it dried? Yes. You pick the oregano fresh and put it

upside down and let it dry. these are chillies? Yes, and the

n'duja is also spicey as well. So the chicken, peppers and shallots

and I'm adding marjoram. It gives it that sweet taste. Now you want

me to do the potatoes? Yes, please. I'm going to do something, James,

that will probably change your life! Don't do it!

I can't believe, when I read the recipe for this you were actually

going to do it. Isle' for give you for putting olive oil in potato,

but I can't forgive you for doing this next bit. This goes in the

oven for 20 to 35 minutes, nice and tender. And you want the chicken to

keep its moisture. Right. In the oven. Is this your version of this

dish or is this exactly...It Is my version. The way my mum does it is

drastic. And she uses only dried peppers and things. It's a bit like

when you have a chicken hotpot and you leave it. Now, I'm going to add

fantastic olive oil. Not because I want to use olive oil but we

finished all the butter. This is where it goes wrong. You're putting

vegetable stock in potato. should try this with fish, salmon.

I think James is about to have a heart attack! Honestly, it is

really, really good with fish. Really? OK. All right, OK. I'm

going to taste it now and then we'll assemble the dish. A bit more

salt. And you have some herbs to chop there. All of today's recipies

are on the website. And isle' be sharing some of my favourite

recipies from the BBC programme at ten o'clock tomorrow morning, on

BBC Two, called Best Bites. And I'm sure this recipe will be on there

in six months' time, but we'll edit it, and put butter in instead!

Now, the potato on the plate and herbs now to give freshness to it.

So the herbs are chives and parsley? Chives and parsley and I

put in dried marjoram before so it released the flavour. And you said

this would be a dish you'd serve at the back of your restaurant, more

in the cafe? Yes, what we're going to do is taste and try some of the

dishes with the guests and I had a very special guest at my restaurant

last night called Paul Rankin, have you heard of him? Yes. He nearly

killed us with kindness and my guests were saying, "I can't eat

any more." And he still looks like a twiglet!

Now, just to make it look pret y ...Your Mum doesn't do that, does

she? Yes, all the time. And more olive oil. And that is spicey

chicken calabrese with olive oil mash. As easy as that.

That's what it is. There you go. Dive into this one. The food just

keeps coming. This was really healthy, actually. Going from the

sticky toffee....This Show could transform James' life. What do you

mean? Well, we had the beautiful healthy salmon dish, and the rustic

dish and the stock mash. Actually, the mash is gorgeous. Just so you

know. Is it? Let's go back to Newbury to see what Susie has

chosen to go with the fabulous chosen to go with the fabulous

chicken. Francesco, happily your chicken

gravy is one of the dishes that can go with a red or a white wine and

I've found a match with the new- world Chardonnay. Like this one

from Argentineeo. That would please the white wine fans, but I think

reds have the edge. So I've gone for the Torre Scalza 2010 and,

guess what, it's from Italy. This is a Montepulciano D'abrzzo

which is a part of the world that makes red with wild strawberry,

cherry and plum flavours, just right for chicken. And this is a

premium example. It's been aged in oak barrels and I'm picking up the

wood spice. And not only does Montepulciano D'abrzzo go with

chimen but it picks -- chicken but it picks up the spices from the

sauce and the warmth of the n'duja. You've done a great job and here's

an Italian rosso to match it. Cheers! And another bargain. This

is still under �8. It works very well. It is soft and goes with the

multiple spices. A good dish? great dish. I had it last night but

I prefer this even more. I know I'm Irish and I should want the cream

and the butter, but I like the lightness of this. Yeah, it's

really light. Don't worry. You won't be invited back. Now, back to

the Celebrity Masterchef where the celebrities have to cook for top

celebrities have to cook for top chefs. Enjoy this one.

It's the morning of the celebrities' greatest challenge.

In under five hours, Michael Caines' protege, Sam Moody, Tom

Chicken, NathanOut law, and Tom cample and Matt Follis will be

taking their seats. Morning. Morning, chef. I hope you

slept well. Today will be a completely different challenge,

you'll be under pressure from the start. Let's go.

Kirsty, you're doing the starter, which is a ravyolia of lobster and

a lobster bisque and you have to do the lobster and make the mayonnaise

and the bisque sauce with the cappuccino effect. And you have a

concise amount of time. Not long. Phil, you'll be cooking beef fillet,

pan roasted with a frick yasia of mushrooms, broad beans and peas.

Nick is on dessert. An intricate dish of milk chocolate mousse and a

caramel spring. Look at the work that has gone into it: Parfait

should be frozen and technical detail in the spring and the nougat

looks beautiful. How do you feel about that? I'm going to have a cup

of tea! With 20 minutes to service, the

chefs take their places. You need to get on. We're falling

behind and I'm worried. 20 minutes to go and the ravioli is going to

take ten minutes and you have the lobster sauce to go. Nick needs to

make his caramel spirals. Well, I've got to start again because

I've completely bodged it. So that's a bit of an issue. Your

ravioli has three minutes to go, and you've got to get the may

yonise on the plate and start dressing.

-- mayonnaise. Beautiful. That is beautiful,

Kirsty. OK, chives and truffle sprinkled on the outside and then

you G Thank you so much. Very good work.

Well done. Kirsty's starter is a Cornish lobster ravioli on spring

cabbage, lobster medallions served with a lobster bisque and served

with mushrooms a la Greque. Whatever has done this is really

trapblted. Hello, Kirsty. Hello. think by the clear example of what

we have left on our plates is a testimony to how that dish was.

glad you enjoyed it. I couldn't criticise it at all.

Warm? Happy with that. OK, good chef.

That's it. You won the World Cup, this is

easy! A handsome dish! Are you happy with this, Phil?

chef. Proper job. That's very good. I thought the cooking was excellent.

Oh, I tell you what, I think that's one of the best things I've ever

done, that. Phil's main course is a fillet of Devonshire beef on a

puree of asparagus and mushrooms served with a medeeria sauce.

presentation is lovely. I like it rustic looking but it is complete.

The puree brings the sauce into everything and it gives a wonderful

earthyness to the dish. It's lovely. Hello, Phil. Good afternoon.

thought it was very nice. That rustic style but very neat, which

is surprising. We're big guys and it's difficult to do things like

that. Thank you very much.

I'm just about to start making the springs, which I've messed up once

so, yeah, I'm quite nervous about this part. Oh, mate!

Come on, mate, sort it out, will you!

Well done. How are you doing? I'm just about

to plate up now. Good. I want a peak in the middle. That's it!

What have you got to go on now? Just the caramel springs now.

Beautifully done. Well done. Good work. Cheers, mate, I appreciate

that. Nick's dessert is a milk- chocolate mouse served between two

layers of nougat, milk chocolate Spinkled with nogat ine and topped

with a caramel spring. I think this is difficult to achieve, even for

myself and they've done very well. The form is still holding and it is

revealing everything you need to do in a dish. A proper dish. Hi, guys.

Having worked in the pastry industry for two years I know the

amount of work that goes into all the elements of that dish, so for

you to have pulled that off so well is an amazing testimony. All the

chefs are suitably impressed. Well I tell you what, I think it

deserves a little bit of a team hug. It's time to answer some of your

foodie questions. And it will help us decide what Kelly will be eating

at the end of the show. Firstly, is Derek from Edinburgh. Are you

there? I am. How is the weather? Rather wet. What is your question?

My very good friend Willie is catching so many mackerel just now

we're changing his name to trawler. He had five yesterday and six today,

and I'm at a loss to know what to do and I don't want to freeze them.

You certainly don't want to freeze them, they're best fresh. A sauce

with parsley, capers and garlic and a bit of cheese. And olive oil and

simply grill them and put the sauce on top and enjoy. Simple is always

the best. I think just with a salad and radishes and brushed with oil

under the grill. I was first served mackerel in Norway and they just

floured it and grilled it. oatmeal is good as well. What would

you like to see, heaven or hell? Well, Kelly is a superb athlete so

of course I'm going for her favourite. Thank you! And Tom?

morning, chefs. What is your question? My question is, with the

warmer weather coming, what is the best way to cook and prepare spare

ribs for the barbecue. Last time you were on the show you did

amazing spare ribs in the oven. for the barbecue I like to blanch

them in a stock and almost cook them out. Cook them for about

40mifpbs? 20 to 40 minutes, depending on how you like them.

Drain them off and a little bit of oil and put them on the oil until

they're nice and brown and on goes the barbecue sauce and it makes it

so easy. But the idea is to cook them in the stock first. In the

stock and then you can keep the stock for soup or something.

what dish would you like to see? It's got to be heaven. I love you

all. Micky are you there? Yes. What is your question. What it is, mate,

I always like to make pasta dishes with sauces and when I blend tax

toes and pep ers and the garlic and the salt and pepper and everything.

When I put the meatballs in on the plate the sauce separates from the

pasta, so I get the sauce on the bottom of the plate and the pasta

is in a pool of water. So spaghetti, cheese and then the sauce on top so

it drains downwards. What dish would you like to see at the end of

the show? Well, Kelly, you're an inspiration to a lot of people and

I'm an ex-marine myself, but I love sardines. I'm sorry!

And Gill, from Stockport are you there? CRACKLES Is that the weather

or the line? Hello, Gill? Hello. What is your question? Hello?

Hello! What is your question? We'll move on to Sarah in Cornwall. The

weather is even worse in Cornwall. Are you there? Yes, I am. And you

can hear us through the rain and the storms. What would you like to

ask? Last night my son caught a brown trout in the river. I didn't

know what to do so we just filleted and pan fried it. If he catches any

more, what is the best way to cook them? So many nice ways. My

personal favourite is simply with brown butter, capers and lemon.

Classic. But I love all the classics, with brown butter and

flaked almonds. And you add the almonds right at the en. Yes, fry

the fish in fresh butter and brown the almonds in the pan when you

take it out. And fresh beans. Another thing which I love is

Teriaki with trout. Don't go all fancy. And heaven or hell? Heaven,

please. And isle' try Gill one more time. But she is not there. She

wanted to know how to make mint ice cream with fresh mint. Infuse the

mint in the milk and the cream before you add the eggs and the

sugar first of all infuse the mint with it. Chop up loads of mint in

with the milk and the cream bring to the boil and turn it off and

then drain that liquor off, so don't put the leaves in the case

cream otherwise it will go brown and she wanted food heaven. So it's

4-1. Pretty good so far. All the chefs who come on the show battle

it out to see much...Is This in the Olympics? It could be. Paul is at

the top of the board. I could be a gold medal winner!

The usual rules apply. Put the about the same concentration on

their faces. Gong. Oh, I slipped at the start,

there. Yes, a false start there. Right. Let's have a taste. Are they

really edible. I love my omelettes like that! I have to have tablets

before I do the show. Francesco, where are you? There. 22.52. You

did it in....quicker. Of course! You did it quicker than anybody

else on there but don't get too confident, because you're still

down here. That is an improvement. Yes. Paul Rankin, did you beat your

time? No, I had a few little stumbles there. I picked up an jury

last week...You Were still close. 19.56. No good. There you go.

will Kelly get her idea of food heaven or hell while you watch this

from Keith Floyd. He's touring Tuscany today and he's on the hunt

Tuscany today and he's on the hunt to cook his lunch somewhere.

Here is one of me purring through the beautiful countryside of

Tuscany. Not a soul to be seen. Doubtless

all tucked up in restaurants tucking into lunch and quite right

too. Let's look in here. This is where the action is, in the

restaurants! They cook and serve and they chop and trim just like

the experts they are. I was so impressed with the place I brought

the crew back so I could cook something in the stunning square in

something in the stunning square in the shadow of the church.

Right. That is my pigeon livers chopped. This is another gutsy,

peasant-y, warming dish. These are plump, natural pigeons that live in

the countryside feeding off corn and stuff like that. So, pigeons,

finely-chopped onion, and a red wine, which I prefer drinking. Sage,

parsley, chopped garlic, chopped celery, tax toe puree, chicken or

pigeon game stock and the lovely livers here to enrich the dish

later. So, what we have to do is olive oil

into the already-warmed pan. That's very important indeed. A little

wine in the glass because it's very important. If it's not good enough

to drink, it's not good enough to cook with. So you have to try it

first of all. It's also twelve o'clock, so there are lots of bells.

So, firstly, stuff the pigeons, like so. It doesn't matter about

the bells. You can't stop because of the bells. Salt and pepper on

each one like so. And over to here, pop them in the pot. Roll them

around in the oil and let them slowly, slowly take colour.

The next phase -- never mind the bells -- are some finely chopped

onions which go in and roll those around as well. Then celery. Finely

chopped as well. The reason these programmes this time are so

brilliantly organised is that lucky this time I have my wife with me.

And while I was driving around the countryside, she was chopping

things up! So, the garlic goes in there. And we let that sweat down

for a second or two and they take on a bit of colour and then add

some excellent stock. Like so. Then a drop of red wine, cheeanty,

because we are in that region. -- Khianti.

Then add a little tomato puree. And stir that in -- Chianti.

And then finely, we add the very -- and finally, we add the very finely

chopped livers. That's the first phase so the lid goes on and

simmers away for three-quarters of an hour. And then on to the next

phase. Ah, Dennis, a lovely fat close-up

in there, that looks good to me. And on to phase two.

Phase two, we take the pigeons out and keep them warm in this earthen

ware pot with a little of the wonderful, rich sauce. So, a bit of

that.... OK, that will stay warm, simmering gently away now. The next

phase, and this is a Tuscany form of risotto. I learn these things

seconds before the camera turns over so this, today, is a learning

day for me and very exciting. So we add the rice into this wonderful,

rich pigeon stock. Like so. Then, to make it creamy and superb, add a

splendid knob of butter. Let that melt and cook away. Now,

all you need to do at this stage is bring the stock or the sauce to the

boil then the second it comes to the boil turn it right back so the

rice cooks in the...what's the word? The residual heat. That's for

those people to know I know words of more than one syllable!

The rice should have absorbed all of the wonderful juices and be

quite well cooked. Let's have a look.

That's what we're looking for. There's one more thing to add,

sheep's cheese of the region. Just use sheep's cheese. Don't worry

about the actual name of the sheep! Right. That's quickly absorbed into

the juices and cheese. So we'll present the dish now. Hold on -

first thing, the rice on to the plate. It's a risotto. I'll say

that again, it is a risotto. You forget, you know. This is what we

do in kitchens, we always clean the plates. The next thing, we add the

pigeons. There's nothing I can do about my shadow here. Wherever I go,

I get a shadow on the thing. And there is a little motorbike going

home to lunch. That's what they do in Italy!

And then the final thing, I'm doing this in a curious way to try and

get the lovely sunlight on to the food. The rich sauce goes over the

top. Of the pot-roasted pigeons with Chianti classic, the pigeon

out whether we're facing food heaven or hell. Food heaven is

lobster. It's gorgeous, when it's cooked. And a lot of chefs would

say sardines are lovely too. Look at them, cooking away. Chefs love

sardines. What do you think they've chosen? It's got to be the lobster.

Come on, boys. Easily! So, lose the sardines and take the lobster. So,

Francesco, could you prepare it for me? Of course I will. You need to

cut it straight down in a line. Whatever you tell me. I'm learning

everything. So take the meat out and back in the shell.

Now, what is pad Thai? Isle' prepare the red curry sauce.

Thai...I'll Pretend I'm doing something. Is this one of your

favourites? Absolutely. All of it. It's made about lovely rice

Vermicelli. It's great for people that can't eat gluten. And there's

a sauce made with tamarind, a little sugar and soy sauce. And it

takes seven minutes to cook. So move it. I don't like the way you

boss me around! What about that guy from the armed forces? Yes, was he

an inspiration? I have shallots, garlic, ginger and lemongrass just

thinly sliced. You either put it in whole or take it out afterwards,

but because we want to make a paste, chop it finely because it's rooty.

If you put in too many pieces it doesn't dissolve. So you have to

cut through it. You can get these dried or frozen. It's like a lemon

with -- a rustic lemon. Yes. So you want the knobly bits on. I can

manage this! Dried chillies that I've soaked and I'm going to use

the water for the paste. What is next. In goes the ginger and give

it a little stir every now and then. Can I claim that I made this!

can. Blend the puree with some -- the

root of the coriander as well. It's important to use that bit. OK.

need to get the rest of the stuff in there as well, don't you, chef,

before it burns? Oh, yes. Eventually. Another thing you can

do is toss. Like the old pancakes. I'm a quick learner. Anything else?

We just need to let the noodles cook a bit. Feel them. These

noodles they can dry and you soak them in warm water. These are just

gently soaked. And what are these called? This is rice vermicelli. So

these are soaked and then the warmth just finishes it a bit.

can get a word in! Hold on, I need to help! The coconut milk and the

palm sugar and the tamarind. You're doing well. Just keep doing it. In

go the prawns and the bean sprouts. If you're doing a chicken Thai red

curry you'd put the chicken in now and then turn it out with the sauce

but because the lobster is precooked we don't need to. You now

what he say on Death Row about your last meal, this would be it. Would

it? Yep. You're good at this! stick to the job I do. You've

nicked all my coriander. No, I'm trying to help!

Now, if you want to follow this recipe it's best to follow it on

the internet because I haven't got a clue what's going on here!

worried about you lot from the beginning, so we tried it out.

That's the paste. I've added water with the dried chillies to make a

little liquid for the paste. Don't throw away the shells because I'm

going to use it. And the lobster shells make a great oil and a

wonderful soup. It smells good any way, guys. Well done! In goes the

final sauce. This is the tamarind mixed with the palm sugar paste,

soy sauce and fish sauce. So mix that in now. OK. Were you good at

sport at school, Mr Rankin? I think I still hold the record for the 80m

hurdles. I was the champion! you look like one of the posts the

hurdles are attached to. I was a good runner. I was a sprinter.

was hopeless at it. After this show and all the healthy eating, James,

you're going to be flying. No, I was hopeless. You can come on my

show, how to keep you fit. I never knew at school why they taught you

to climb up a rope?! Did you have that in Italy? No, and I didn't

have the personality for the gym either. I'm proud of that. That

looks great. That's gold medal pad Thai. And then the lobster meat

here with the sauce. This has just been diced. This is the lobster

claw meat, the meat from the tail as well which you dies up. Gorgeous.

Do I add the little touch. Yes, the touch on the side. Perfect, that

makes all the difference. Look at that! That is food heaven. And this

is where you get to eat it and tell us what you think. I hope you lot

are jealous. This is the sardine one. I know you didn't want it, but

I did. I think it looks great. Look at that. Send that to the guy in

the Armed Forces! Honestly, oh, gosh. I would have that every night.

It's gorgeous. I did it. It's not your recipe. And we've got some

wine to go with this. Paul might as well say this, because I haven't

been able to get a word in edge ways. Susie has chosen the Fritz's

Riesling from Majestic at � 6.99, a fruity little number. And the wine

is as well! The ground coriander, ground cumin and the shrimp paste

is all blended and the water from the soaked chillies is used in the

paste. The coriander.....he's talking. The coriander root can be

used in paste and all sorts of stuff. Don't just use the leaves,

the root as well. And blend that into the paste and the Thai fish

saw. Only a tiny bit because it's quite salty. There's no seasoning

going on in there. And the lime to garnish it. Beautiful. It's a great

dish. And Susie has chosen a beautiful wine. Now 19-and-a-half

day toss the Olympics. Good luck to everyone. Good luck, everyone.