07/11/2015 Saturday Kitchen

There may be the smell of gunpowder in the air outside

but in here there's a much tastier aroma as we've got 90 minutes of

I'm joined by two of the country's very best chefs today.

First the man at the helm of a quartet of award-winning London

restaurants, The Salt Yard, Dehesa, The Opera Tavern and The Ember Yard.

Next to him is the man who's lit up the Scottish

His Edinburgh restaurant bears not only his name but a coveted Michelin

It's the rather talented Tom Kitchin!

Ben, you are firing away, what are you doing for us? I am cooking char

grilled mackerel, his pip cabbageand porcini with new season pumpkin and

Romesco sauce. And the sauce is with? Bread and

nuts. So, follow that, then, Tom? I am

doing potato risotto with braised North Sea squid.

There is rice in it? Yes, rice powder. That thickens.

So, risotto rice blended up. Yeah, exactly.

So there's a fishy theme to the show today and I'll explain why

There's plenty of meat in our archive recipes

though with great dishes from The Hairy Bikers, Mary Berry, and

Antonio Carluccio but Rick Stein's still cooking fish of course!

Now, if you hadn't guessed it already, our special guest

She's got a very busy week ahead as this Friday night is the big

Children In Need appeal and she'll be at the centre of it all as one of

Please welcome to Saturday Kitchen, it is the fabulous Fearne Cotton.

Lovely to have you on the show. Now, you are used to this, on a

show. Well, this is different.

How long have you done it for? Maybe ten, 15 years. A long time.

Your career has changed over the years and a big chunk of radio, as

music is your passion. Absolutely.

You left the radio this year? I did. After ten years. Ten years, an

amazing time at Radio 1. I loved it. But time for new challenges.

There is food in that horizon? Yes. We are going to talk about that

later on. Now, of course, at the end of

today's programme I'll cook either It's up to the guests in

the studio and a few of our viewers Food heaven is fish.

I am a pescetarian, and I just love it.

What about the food hell? It is coriander. I just can't bear it.

The seeds or the leaf? All of it. It is like eating soap!

So it's either sea bass or coriander.

For food heaven I'm going to serve the fish with another of Fearne's

The fish is roasted whole and the skin removed then served

with a salad made from heritage beetroot, red onion and walnuts.

It's finished with a few lightly pickled beetroot leaves

I love that, James. Really happy with that.

Or Fearne could be having food hell, coriander.

I'll roll a piece of tuna in both fresh coriander and coriander seeds.

It's quickly sealed on a hot griddle and served almost raw with

a coriander and coconut pesto and an Asian style red cabbage salad.

That sort of tuna, I am OK with. But, the coriander. Could you have

put anymore in there? No, is the answer.

There is a lot. Exactly!

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

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

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

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

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

Right, let's cook and first up is the Brilliant Ben Tish.

So, we are doing something seasonal? Yes, we are indeed. We have this

beautiful mackerel. We are going to grill it. It is nice and thick. We

have pumpkin. We are cooking this in realtime?

Yes, so one cm diced. Then we have his pip cabbage that I will grill.

So the recipe is all about the grilling.

This is the base of one of your restaurants? Yes, M BR, our most

recent restaurant. We cook almost everything over charcoal wood. We go

to great length the to source the amazing charcoal wood from single

species sources, from all over the world to get the best quality. To

get the best flavour from the food. Fancy wood. Trees that have had a

good life. Happy trees.

What kind of flavours do you get? Oak is one.

That is used in a wood-fired oven? Oak, birch, elm and orange.

Orange? Yes. This his I cabbage is very sweet. It

is worked nicely cooked over the grill.

So, you are not cooking it as in boiling it? Not boiling it. I think

it is the best way to cook these types of vegetables. It really

intensifies the flavours. That is right. I love the car coal bits.

All of the crispy bits are the best bits.

Then we have the beautiful porcini mushrooms. Again they are in season.

I'm cutting them nice and thick. So almost steaks. They are going on the

grill as well. You would like a little bit of oil?

A little bit of oil. Put the pumpkin in there. I will

grab it for you. And saute that and pop the lid on it

to help it on its way. Lots of people would think you

cannot cook that in realtime, as in six minutes? Yes.

Then the last bit of the dish. We are making a Romescu sauce. A quick

one. We make them at work where you roast the vegetables for a long time

in the oven but this is a quick realtime one. We use amazing peppers

you can buy in a jar. These are fabulous.

And look at these, fresh porcini mushrooms.

They are the king of mushrooms. You are keen on mushrooms? I mean,

they are not my favourite but... Tom, these are the best ones. They

are Scottish. I'm going to give it a go.

The sauce will be up your street. It is a classic Spanish sauce.

A classic Spanish sauce. It is a bread, purposes, vinegar, thickened

with nuts and stale, day-old bread it is a great all-round sauce.

You can use it, vegetables, meat, veg, it is delicious.

There is sherry vinegar, smoked cayenne pepper and you whizz it all

up. Yummy. So the idea is that we are frying it

and steaming it? We want a bit of colour on it and the steam help it

is along a bit. You can tell with the sauce where it

gets the Spanish inplutoniums from with the almonds? Yes, the almonds

and the smoked peppers. The peppers are wood roasted and peeled by hand.

They have the smokiness there. You can see that the cepes are grilling

up nicely. I'm going to add more oil on to

that. We are talking about seasonal

produce. You are involved in a great campaign with this school?

Absolutely. Yes. We have been working with a school called Phoenix

School in Shepherd's Bush for a couple of years. They are a

brilliant school. Attached to it is an acre-and-a-half of land where

they grow the most aye maizing vegetables, herbs, beehives for hind

we are using it in the restaurant. We are helping this with the

direction as to what to grow. But it is beautiful. An acre-and-a-half of

land in Shepherd's Bush. It is brilliant. The guys are super

excited about it. There is a fresh delivery a week. It is fantastic.

Right, the mackerel. I will cut this in half. Keeping it on the bone.

It is a great fish. Mackerel is super healthy. It works

well for grilling. It is made for grilling.

It must be fresh. That is the key. It must be superfresh. You will

know, it is nice and firm. What are you trying to say? I went

fishing in Scotland, recently. I caught nothing! I caught the bottom

of the river a lot. Disappointing.

I went salmon fishing in Scotland for three days, nothing. I saw them!

They were all jumping around me but nothing caught.

So I'm going to put olive oil in this.

Yes, just to make it a bit more rich.

That is looking great. You want it chunky, not smooth. It is a rustic

dish. Really good. So, the pumpkin... We are about

there with that. That is it, really, it is cooked?

Yes, a little texture is fine. The cabbage is there, you still want a

bit of bite to it. I will season that.

Salt in there. That is great, James. The mackerel

will be super quick. Between the restaurants, you are

managing to find time. You have a cook book coming out as well? It is

a cook book about grilling, smoking, barbecuing all-year round. Doing

lots of interesting stuff on it. Not just meat. It covers everything,

even the desserts. So, March next year it is out. I'm really excited

about it. So, this is cooked. We are ready

when you are. Yeah, just get the cabbage off. We

need to nick the core from the cabbage.

So you keep the core on to hold it together? Yes, exactly that. It is

quite chunky. Nick it out just before you are ready to plate. This

mackerel is absolutely beautiful. Do you want me to do that? Yep, I

will plate it. A little bit of lemon juice on there.

That is brilliant. So that cabbage almost steams as

well? Yes. With the layers it creates its own natural steam.

It is twice-cooked, I suppose. There we go.

The cepes are on. Fantastic. Beautiful James. Thank you.

One more bit. That is brilliant. And our pumpkin.

And it does cook in time. Yes, you want to keep a little bit

of texture to it. It breaks down quickly if you leave it too long.

You could serve that with a veg for a roast dinner with star anise.

Mmm, nice and spicy. Oops, I'm not doing my job.

Thanks, James, you have done a fantastic job.

So, I just dot some of this around. No airs and greases with this.

You could serve it with just the Romescu sauce, it is just delicious.

It is a great way of using up the left over bread.

Definitely. So there you go.

That is my char grilled mackerel, his pip cabbageand porcini with new

season pumpkin and Romesco sauce. How good does that look.

Pretty good. Breakfast? Yes! This is very decadent. Having a proper meal.

Just me? Are we not sharing? I'm intrigued by trying the sauce.

It is a classic. Oh, that is like being on holiday.

That is so nice. The smoked pepper, the paprika makes

it stand out. Shall I go in? A bit of everything. I worry about the

texture of the mushroom, slimy. Yum!

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

With our thoughts on Remembrance Sunday tomorrow, we sent our wine

expert, Jane Parkinson, to pay her respects at one of the key memorial

So, let's see what she's chosen to go with Ben's marvellous mackerel. I

am in Lichfield to choose the perfect wine. As this weekend marks

Remembrance Sunday, I have come to the national memorial arboretum to

pay my respects and take a look around.

Ben's recipe is so clever it could work with red, pink or white. If you

are going white, Chenin blanc is plush enough for those flavours. I

want a wind that can dance to the tuned of new season pumpkin and

tangy romesco sauce. I have gone for red with this pinot noir, La Folie

Douce, from the South of France. Pinot noir is one of the lighter red

grapes so it works well with fish, especially when it is chilled, which

is how I enjoyed this would the mackerel. You can still smell the

red berries and spices. -- with the macro. It is the freshness of the

wine that is great at cutting through the oiliness of the mackerel

and it is robust enough to match the roasted red pepper and the spices.

The earthiness that comes through is fantastic for the new season

pumpkin. With your easy to follow recipe, I have chosen an easy

drinking red and I hope you have got it chilled in the studio. Cheers.

This was controversial. I was not keen on the cold. I thought it was

too dry to be cold. Room temperature, delicious. Slight

difference between 7am and 10am. It is improving. The toothpaste taste

in the morning! What do you reckon! A bit of a bargain. I think warm. I

will be drunk after two slips. He wanted the recipe, that it is. This

is the best day out ever. What are you going to make? A risotto with

potatoes and squid. Will you be offended if I do not eat the squid?

Am I really fussy? You might be. I will pick out the squid. All will be

all -- revealed later. They have never read the brief! Call us now on

this number, 0330 1231410. You can tweet your questions using the hash

tag #saturdaykitchen. Right, let's get out

on the water with Rick Stein. He's in Vietnam today taking

a trip along the Mekong river It is a good job I have got goujons

next. Are you happy with them? Yes, I am, thank you.

I am on the mighty Mekong River in Vietnam's, and almost instantly

crossing the border, I can sense a difference between the two

countries. Vietnam is more populated, the river banks are

crowded with houses. Just over 30 years ago, this was probably one of

the most dangerous places to be, reminiscent of Apocalypse Now. Today

it is full of life. The river is not just a highway, it is the source of

everyone's livelihood. We have turned off the main Mekong River

into this canal and we will join a small river. It is so densely

populated, this is really interesting. All of the little huts,

most of them, they have got fish pens under it. It is awful but most

of one's popularity comes from war forms. It looks like saplings coming

out, the TV aerials. They are shouting at me! Hello! Might have

been Mekong whiskey, maybe. In just a few hours, I have lost count of

the number of fish farms, the floating shacks lining the banks. I

was interested to have a look inside so my guide took me to a friend of

hers to have a look. What sort of fish are we going to see today? On

this farm, we can find the tilapia. In supermarkets in England, there

are fillets of Vietnamese fish, they call it, live fish -- cobbler fish.

I am not sure. I have never heard of cobbler fish. These are not just

farms, they are homes too. A bit like farms in the Alps where the

cattle live downstairs and the family live above. Everyone seems to

have a couple of dogs. I imagine there is quite a bit of fish

rustling going on. What do you call it? This fish is

called kateem. It means the fish of bird. How big does it grow? About

600 grams. Really nice fish. It smells good. How would you cook

this? We like very much the fish cooked with tomato sauce. And

sometimes we fry it with lemon grass and chilli. Deep-fried? Shallow

pan? Deep fried and served with fish sauce. I like that way. The skin is

a bit crisp. I like the way they cook fish here. They hard fry it.

This is a great sauce made with garlic, shallots, chilli, finely

chopped lemon grass and tinned tomatoes which is what she told me

to use. When in Vietnam, do as the Vietnamese! Plenty of fish sauce.

The sauce that glues everything together in Southeast Asia. When we

were filming in a fish sauce factory in Cambodia, I tasted the fish sauce

that came out of the barrel, the fermenting barrel, and all of the

crew said, do not touch it! It was the clearest, purist, sweetest taste

I have ever had. Now, palm sugar. You can use brown sugar, light brown

sugar, but I love the taste of palm sugar. It is more authentic. Palm

sugar, lime leaves. Just a couple. Finley shredded. -- Finley threaded.

Lime juice. Now some cornflour with a bit of

water. Just to thicken it up a bit. Add that. Just let it cook out.

Finally and most importantly, a little taste. Honestly, I just... It

always beguiles me how easy it is to make things taste nice in the far

east simply because the mixture of sugar, lime, fish sauce, all of

those things together, and chilli, of course, it creates an absolutely

moreish taste. Good. That is done. Let us rock on and do the official

stop strangely, I could not get heard fish in Padstow so I am using

sea bass -- do the fish. Strangely, I could not get bird fish in

Padstow. I like cooking in a wok because it looks right but be

careful. An open plan like that, gas flame, lots of hot oil, dangerous

stuff. -- pan. If you are cooking on a 4 ring burner, keep it at the

back. I am crazy for a gizmo but I keep losing them. Not hot enough, it

needs to be about 60 degrees. For a fish this size, if you fry it until

the skin is crispy, it will be about right in the centre. Now the tomato

sauce. All you need is steamed rice and an ice-cold beer. I like serving

a whole fish like this. Serving themselves. I really like eating

fish with chopsticks. It makes you look for every morsel.

Frying a whole fish is probably a little ambitious

for most people at home, but you can opt for smaller fillets or goujons,

especially if you can get hold of flat fish like sole or plaice.

This is lemon sole. Plaice has spots, more like a diamond.

Beautiful piece of fish. The first thing you need is a sharp

knife and you need a fill tonight. The blade bends. -- a filler ten

knife. You take off the Finns. With a pair of scissors. I do not know

how these guys Philip it. -- fillet it. You can see there are two

fillets on the side and two on the other. Why are you using this? It is

classic for the Johns because it is delicate. There is a natural line

and we follow that -- the goujons. We slide the knife underneath and

make long cuts with the knife all in one go and slide the fillets off.

You make it look easy. Panicking on live TV, that is the key! I have

done a few. The key is when you make a cut do not stop. Do not make

jagged cuts. Once you cut into it, you have got to carry on. There are

two on that side and two on that side. A round fish like sea bass has

got two on either side. You have got four on a flat fish like this. But

this through. Reading about you yesterday, you wanted to be an

actress first of all, not music. Yeah, when I was a kid, that was my

ambition and my aim and it all went terribly wrong and here I am! It did

not go terribly wrong! You were spotted young, 15? I thought I was

going to an acting audition when I was 14, 15, and it turned out to be

for the present job at the Disney club. I did not have a clue how to

be a presenter. Sometimes I still don't! Join the club! I love my job

and feel left and lucky. So much fun. You have done all manner of

different stuff but you do go to go for the big events. You must feel

confident and quite happy doing it. I love live TV. This will be my 10th

year doing Children in Need and it is an honour to be part of it, to

work with Terry, I love our annual catch up. I have been lucky enough

to see so many projects that Children in Need funds and you get

to meet the individuals, the kids helped by the Children in Need funds

because of lovely generous people donating. It hits home it is such an

important thing and have generous the UK is, always getting behind the

big night and all of the projects. Over 750 million has been raised in

total. Phenomenal. What is different about this Friday? We have loads of

good stuff which I love. We have got Rod Stewart performing on the night,

Ellie Goulding, and then we have got the big sketches and stunts and

musical stuff and a really amazing Star Wars sketch which obviously a

lot of people are very excited about because the film is in imminent. You

need to watch out for that. Lows of brilliant stuff. Call The Midwife as

well. Strictly, that will be entertaining. I cannot wait. Lovely

evening. 7:30pm on BBC One. How long does it go on? It is a tag team for

you guys. Terry does the whole thing, he is adamant he will go from

7:30pm until 2:30am. He is Children in Need, the ringmaster. We all

wrote so it is Tess and then me and then others. Terry gets to work with

all of us through the evening. Fantastic. There are your goujons.

So, salt, pepper. They are dusted in the flour.

I like making these for my son but probably not as posh.

Well, the chefs like these. It is a posh fish finger.

They are, aren't they? They are delicious. The breadcrumbs I am

using are panko breadcrumbs. What is that? They are Japanese

breadcrumbs fried and shaved with a greater. So they become blended when

you fry them. And because you call them goujons, you can add another

?2. 50. There you go, speaks the chef.

Now, in Children In Need was not enough, did you hang up the mic on

Radio 1 this year? I'm taking a break from working in radio. I love

it. I do miss it. It was ten years. It is weird. Basically, I talk to

ply husband more. I have more words to use up in the day. But I do miss

it. I would like to go back to doing some form of radio at some point.

You left as you had your second child.

Yeah, little Honey. She is here. Waiting for goujons.

No, she is only eight weeks old. Yes.

She is amazing. Gorgeous. But it is at that point, other new mums

understand this, being out of the house is quite exciting. So very

excited to be here guys. So, we are making the mayonnaise. We

have egg yolks, mustard. I'm using rapeseed oil. I would not use olive

oil but you can use veg oil. The key to using veg oil, it turns it white.

Do you like salad cream? Yes. You can do exactly what I am doing

here with hard boiled egg yolks an vinegar at the end it is your own

salad cream. Wow. I like that.

Or a lot of people will say why not buy it! But I like home-made stuff.

And if that was not enough, it is the BBC Music Awards? Yes, the

second. We did the first one last December. So much fun. Another huge

night. Amazing artists. We are so lucky that the BBC can summon

artists and get everyone together. We have Ellie Goulding, Hozier and

One Direction. So that will be a lot of fun.

You are doing something slightly different, you are stepping on to

our path? Yes, I get nervous about doing something that people are way

better at me. But I'm doing my first cook book. Which I am so excited

about. I'm not the new Nigella but it is how I like to cook at the

home. How I cook for the family. Using healthy ingredients. Health

conscious. Not using refined sugar. I try not to eat it myself.

Does it is avocado on toast in there? No, it is not in there.

Coriander? Snow No! So, this is a mayonnaise. It is turning it into

the tartar sauce now. So we have the capers. The fish has gone in, 45

seconds in a hot fryer. Now I like the tartar sauce as most people call

me the first time that they see me, chunky, between everything else!

Chunky. Tom spoke about. That too quickly!

How handy that your surname is Kitchin? Amazing.

Now, the goujons are there, now with lemon in there, some salt... A

little bit of pepper. You can add a touch of vinegar in this as well.

A tiny bit. We are going to blitz this up.

Or rather not? Is it not working? Give it a good shake or a whack.

No. We will take that out and do it by hand.

Oh, no, how long will that take? About 16 minutes.

We'll keep chatting. I have lots to talk about.

I will use the opportunity to give my brother-in-law a shout-out. This

is his favourite show in the world. Hi, Jack.

Your brother-in-law? Yes. Favourite show ever. Right, we are mixing that

together. So, as I said, that is chunky tartar sauce.

That is really chunky. I blame the TVs, everybody buys big

TVs. I went into a TV shop once, obviously to buy a television. I had

to wait because the recording of Saturday Kitchen was on! So about 56

of me on the big screen. I had to wait outside. A chunk of lemon to go

with it. Lovely. Gorgeous.

And then the fabulous goujons. That looks so amazing.

Thank you. Right, let's do this. I'm getting stuck in now? I am quite

hungry. That is what you learn on this show

- eat as much as you can in ten seconds.

I thought that. They all look pretty wolf-like.

No ladies first with this lot. Oh, that tartar sauce is incredible.

Amazing. So, what will I be making for Fearne

at the end of the show? It could be her food heaven,

sea bass. The fish is baked whole and served

with a salad made from roasted I'll add a few walnuts,

pickled beetroot leaves I'll roll a piece of tuna in both

fresh coriander and coriander seed. It's seared on a hot griddle

and served almost raw with a coconut and coriander pesto, as well

as Asian-style red cabbage salad. As usual, it's down to the guests

in the studio and a few of our viewers to decide, and you can see

the result at the end of the show. Right, let's get another absolute

favourite recipe from Mary Berry and It is so satisfying to turn your

vegetables into something delicious! Oh, look at that! And my next recipe

is a wonderful way to make the most of them.

The popular lamb shanks are the rather large ones that come from the

hind leg of a lamb. And they are very big. These are the foreshanks.

That is from the front leg of the animal. And I think these are amuch

better size for one portion. If you cook them long and slow they

taste absolutely delicious. First, brown the shanks in really

hot oil. The reason for browning them is it

satisfactories the outside -- sears the outand gives a lovely colour as

well as flavour. Now, two large sliced onions and two cloves of

garlic. Give that a good stir around.

Once these have softened, add 400 mls of beef stock. Bring it to the

boil. To thicken the gravy, take a rounded tablespoon of flour and add

300 mls of red wine. Using recipes that say use the

directing of the wine or the wine that is left but there is never any

left in our house. So I will take it from a new bottle but I will have a

little tipple later just to use it up. Mix that to a piece. As it is

cold, it will not go in lumpy. So I will pour that in. Stirring all of

the time And that will just thicken it up a little.

To give the gravy extra depth, I like to add a teaspoon of chopped

rosemary and a tablespoon of redcurrant jelly.

It looks pretty delicious there, and I'm just going to let it cook slowly

now at 140 fan for about two hours - just until it is tender.

When you grow your own vegetables, this are very precious. But

sometimes when you put vegetables into a casserole they are cooked

Forfar too long, they lose their flavour and they are mushy.

I like to boil them for about eight to 10 minutes in salted water so

that they are just turned. And then half of them I toss into butter.

Oh, you have to be strong to carry this lochlt

Oh, look at that. It's a really good, rich brown

colour. Now add the rest of the vegetables to the casserole. So

everybody will have some vegetables that are actually in the casserole

and some that are lovely and fresh looking and colourful.

And then a little of the sauce... Over the top.

So, isn't that something really, really special? Now, I can't resist

having a taste. It's coming away like a dream. Look

at that. Don't you wish you were me? Do you

know what, that's a cracking recipe. Ever since I was a child I've loved

picking berries. And there is no tend to the

delicious things you can make with them.

Lucy's strawberry slices. Why Lucy's strawberries slices? Because Lucy

has been with me now for 24 years. Together we develop all of the

recipes. And that is one of her great

favourites. They are dead easy to make, all in one method and so

delicious to eat. To make the sponge take four eggs,

225 grams of baking spread, then add 225 grams of sugar, 300 grams of

self-raising flour and two little teaspoons of baking powder.

Let's put the lid on, because I'm bound to knock it over. That's it.

Then add one teaspoon of vanilla extract and four tablespoons of

milk. Then move it around gently.

Now that looks lovely and creamy, beautifully smooth. Turn it all into

a 23 by 30, greased and lined tray bake tin. Then just level that and

push it right into the corns. It does seem very strange not to have

little people around dying to lick the bowl. I miss it. But I do cook

with my grandchildren. They always want to get to the stage of licking

the bowl! So that goes into the oven now at 160 fan. It will take about

35 minutes. You will know when it is ready when

it is pale golden brown and springy to the touch. Now trim the edges and

cut it into 27 pieces. You must think that is an odd number. But

three nines are 27. So if I do three strips and cut each one into nine.

There we are. 27 little soldiers there.

Now to the filling. Mix two tablespoons of strawberry

jam with 300 grams of half strawberries and add a squeeze of

lemon juice. The strawberry jam gives them a wonderful shine and a

gloss. Add 200 mls of creme fraiche to 300 mls of whipped cream. Right,

now to the filling. Then on go the strawberries.

And a gentle squeeze and they look, I think, most inviting.

A different way of having strawberries and cream! You

wondering about this one? Did I forget to put it on the plate...

Plate...? That is blissful it really is. In fact, I can't wait for the

next slice! You were watching that starry eyed. I am in love with Mary

Berry. The way she eats cake, she is perfect. There will be more from

Mary on next week's show. Still to come this morning

on Saturday Kitchen Live... Antonio Carluccio is in Sicily

today. He's sampling the local Marsala

wine, before heading to a pastry shop to sample just one or

two of their products! It was Bonfire Night this week and

with Ben taking on Tom in today's Saturday Kitchen omelette challenge,

I'm fully "eggs-pecting" culinary Can either of them plot

an "eggs-plosive" finish and rocket I'll happily give a penny to

the guy who can simply make You can see how it all turns out,

live, a little later on. And will Fearne be facing food

heaven, whole roasted sea bass Or food hell, coriander covered tuna

with a coconut and coriander pesto? You can see what she ends up with

at the end of the show. Right, cooking next is the foodie

flower of Scotland, Tom Kitchin. We are going to praise the tentacles

and the wings of the squid. -- braise. We are going to make a

risotto. We have taken risotto rice, powdered it in the machine to make

powder and we are going to use that with potatoes as well which is a

little bit different. It is a risotto which is going to cook in

real time apart from this. That is the idea. If you go really fast, we

have got a chance. Otherwise, no. In a hot pan, I have taken the wings

and the tentacles. Often people do not know what to do with them. This

gives you an idea. A little bit of seasoning. They taste as good as

everything else. Exactly. This is based on another dish from a chef we

know quite well. My mentor and your great friend, he has a dish which is

a bit like squid Bolognese. The idea stems... Would you say it is

borrowed? He did it with cuttlefish. Cuttlefish is the take on the pasta,

brilliant. We have sweated it off. Quite a lot of liquid comes off. Do

not throw that away. All of the lovely flavour from the squid where

it has caramelised. It is cooking and keeping flavour, often people

throw away the pan when it has got flavour in it. Keep that. Perfect.

With the potato base, you can do anything presumably, you can use it

as a vessel? Like any risotto, you can change the flavour. It would be

nice with pumpkin at this time of year. You could do meat as well.

Delicious. This is the braising part. You are busy today. Chop the

squid. Quite difficult to pick out. We might have a slight problem. We

will not tell the VIP guests about it. I am so weird with textures. You

are going to be braising it. I think we can persuade her she likes squid.

A bit of cumin powder. Tomato puree. This is the idea of doing a

Bolognese but instead of doing it with beef, we are doing it with

squid. That is sweating nicely. I have got the base for the next bit

which is the risotto, the onions and garlic. I have put white wine in

which will give a nice acidity. Cover it with stock. Bouquet garni?

There you go. You can explain what it is. Bouquet garni, very classic,

parsley, bay leaf, thyme. You could wrap it with string or the outside

of the leek. Edit of garlic. Forgot about that. We have got the squid

ready. -- a bit of garlic. I have just really wanted to use these.

Yes! They suit you. My kids at home would be really jealous. Take them

back to the restaurant. If you would like to get hold of any of the

Children in Need details and oven gloves we've been using on the

show, you can go to the website. You'll find lots of other things you

can buy, as well as all the information about how to get

involved in the fundraising too. Tell us what is happening over here.

I am sure all of the viewers have made risotto. This is exactly the

same principle as doing your risotto at home. You start with the onions.

Sweat it down with a little bit of butter. The only difference now is

that normally you would now add your risotto rice. What we are going to

do is we have cut up the potatoes finally and we have blanched them

quickly in vinegar water and now we are adding the potatoes. We are

going to sprinkle that with risotto rice powder. That will thicken it.

Why in the vinegar water? It turns it really hard and it gives it the

rice texture. Can you do that with cauliflower, if you grated it? I

have seen cauliflower rice, but I do not know if it would work in a

risotto. It would cook very quickly. In with the squid. Do not tell

Fearne! I think I spotted that! You want me to cook this quickly in a

bit of olive oil? It smells amazing. Take out the bouquet garni.

Braising it puts in lows of flavour. I love using every part of the

animal or fish. This dish is about using every part of the squid. Look

at that. Really rich risotto. You can explain what I am doing. James

is saute in the squid and we have got black mushrooms, trumpet

mushrooms. That will be the garnish to go on top. The squid which we

have been braising. We will have the sauteed squid on top.

Congratulations with the restaurant. Five AA rosettes. The only one in

Scotland. Is that right? Really great achievement. Very proud of the

team. Amazing. We could not believe it. Very proud. You have expanded as

well. Yeah, we expanded at the end of last year. We took the restaurant

next door. Really wonderful restaurant. Very proud of it. You

have published your cookbook again. It has just come out in paperback,

great price, just in time for Christmas. Ask Scots never miss a

trick! Going back to this, turn off the heat, add the Parmesan cheese

and a knob of butter. This weekend, we are together tomorrow as well.

Yes, up in Scotland. Bbc Good Food Show. I think Scotland is fantastic.

It is funny doing it with James because he has to have security

because of all of the females, the fans. No, I don't! Middle-aged women

screaming. It is brilliant. He loves it. He does. I do not! Lapping it

up, big-time. OK. The squid risotto, look at that. Lovely. It is quite

funny because the security guards are about his height. Risotto at the

bottom. It looks like a lovely... There we go. I am in a right mess.

Thank you. We have got the lovely squid. Chuck it towards me! Then we

have got the mushrooms on top. I don't know how you are going to pick

out the squid. It is going to be absolutely fine. As long as you say

it, like you say to the children. You are the best, I have to taste

it. We have got squid potato risotto with sauteed squid, trumpet

mushrooms. It smells amazing. It smells so good.

I know it tastes good as. You get to taste this. Tell us what you think.

Dive in. The braising is that the amazing flavour. The potato is

something different. That is amazing. I love that. I do not know

if squid went in, it is great. Amazing.

Right, let's head back to Lichfield in Staffordshire to see what

our wine expert, Jane Parkinson, has chosen to go with Tom's tasty squid.

Tom's risotto might be pepped up with seafood but there is a richness

to it that requires a full flavoured wine and this is a lovely Italian

option. But because I want real weight to my white, I am going for

southern sunshine, Argentina, with this delicious Vinalta Chardonnay.

It melts in the mouth. This is Chardonnay, it makes some fantastic

Chardonnay, so it is a good region to look out for. The high altitude

vineyards going into making this wine give it the freshness to work

with seafood like squid. It also has a battery apple richness which is

great for working with the squid which has been braising and the

butter and Parmesan which finish off the risotto. Wonderful winter

warming recipe and a delicious wine. Tom, I hope you enjoy them together.

Cheers. Cheers. How fantastic is this?

Really good. Works really well. Well done. Very happy. Very, very happy!

Even happier now! Give me a strong! -- straw.

Now it's time to celebrate the best of British pies with Si

And they're cooking their favourite, chicken, leek and ham.

What is your favourite? Fish. Gala pie. Boiled eggs in the middle. A

London pie! Far too trendy. Mine is a pork pie. Enjoy watching this.

Look at those beauties. Behind the glass cage for their own protection.

Your finest with mash and peas. When you are a regular, you know what the

crack is. Thank you. Lovely. The pie. The Greeks dabbled a bit with

pastry but it was the Romans who sowed the seeds of our high

culture. They invented a pudding of fish or meat and that is the origins

of the pie as we know it today. They made pies with exotic ingredients

like Peacock and swans in medieval courts. I prefer chicken and

mushroom myself. We are going to cook for you one of our favourite

pies. Chicken, ham and leek. It is one of the best ever. To kick off

the chicken, leek and ham pie, place water into a pan and crumble in a

chicken stock cube and stir. Take three chicken breasts and put them

into the pan for ten minutes to poach. The pie is an egalitarian

thing. It is before the masses. There is no pies in prejudice. I

suppose I had better make some crust. To make the pastry, put 350

grams plain flour and a pinch of sea salt into the. Pass as two leeks.

Give us the leeks! Cut 350 grams of butter into chunks and pulse

together with the flour and salt until it resembles fine breadcrumbs.

Mix in one tablespoon of cold water with one large beaten egg and add to

the pastry and blitz until it forms a ball. There comes a point when it

starts to go together. Do not overdo it. When there is a ball, that is

it. Look at that! Two thirds for the base and a third for the lead. Put

this into the fridge for half an hour and you have guessed it, I do

have some I prepared earlier. He is like that. Meanwhile for the pie

filling, finally chop two leeks and fry them in the pan. Chop two cloves

of garlic and add to the leeks. Then take the poached chicken out of

the pan and reserve the stock for later.

I am going to take a couple of millilitres for this.

And butter the pie dish. Put the leek and garlic mix into a

bowl ready for the filling. OK, so now we are making a roux.

Start off with 75 grams of butter and melt. Roll out the pastry until

by 4 millimetres thick and 4 cms larger than the pie dish.

Now the sauce. About 25 grams of flour and cook it

out. So you are left with a nice, smooth piece. See? Nice and smooth.

The pastry goes up. And this is a great way to handle

it. Pop it on the dish. Press it down. That is what we need.

For this, I'm going to drizzle in some milk. And then we add that

cooking liquor. While Si does that, I chop the

chicken breast and ham into two cm chunks.

Then, I add two tablespoons of white wine to the roux.

You want to cook that white wine off. Now, it is not finished yet,

though. We want to make it even more unctuous. The way to do that is we

take it off the heat. Cream.

Should I? I think so. Look at that.

We are adding 150 millilitres of delicious double cream.

See the face you love light up with a pie.

It's true, ain't it? Yes, it makes you very happy. Put it back on the

heat. Mr Meyers, would you mind tasting that and seasoning it.

Oh, yes. Oh, how bland.

Really good flavour from the chicken, though. I'll use black

pepper, it could be white. It's a pie filling, lots of purpose.

Now pour that into the bowl to cool. Now to avoid a skin forming on the

top, cover the sauce with cling film and leave it to cool. Now, look, see

this here, look... No skin on it. A top tip, that.

So, what we do, into the lovely sauce... Add the leeks, garlic,

chicken and ham into the sauce and give it a good stir. Now you are

ready to fill the pie. Look at this. Slap it in.

The more the merrier. Bigger the better. There is pleasure in a pie.

There is passion in a pie. Addles of egg wash, the pastry glue.

And... Oh, man! See, even though it is a butter short crust, you chill

it, you can handle it. Look at that. Amazing.

Use a knife to tidy the rim and crimp the pie edges with your

fingers. It gives it that kind of Mrs Lovatt

look. The pie you get in a cometic. Desperate Dan, Sweeney Todd. Look at

that. So perfect, it could have come out of a packet.

I love you. Thank you. Not you, the pie.

Brush the pastry with the egg wash and put a hole in the top to let out

the steam. It is perfect. Put it in an oven at

180 degrees Celsius, if it is fan, for about 30 to 40 minutes until the

pastry is golden. Oh, it is like Christmas! Every day can be

Christmas, when you have a pie. Look at that.

Now this really is the best of British.

Ready? One, two, three. Now this is my sort of pie. Look at

the colour of it with the leeks. That's beautiful.

We've made pie since the Middle Ages and we're very good at it. And do

you know what? I think we have just got better.

It is Children In Need this week. And first on the line it is a

certain Matt Baker. Where are you, Matt? Bodmin Moor, James! A very wet

and soggy Bodmin Moor. How it is going? OK. Six hours

today. We have another seven to go. But the story has been massive hales

and strong winds. But getting through it. It is great to talk to

you. Thank you for the shout-out.

I believe you were fed well in Padstow, I'm assuming? Yes, we all

went, it was chip last night. But I have to say it was delicious. We

piled in there to Rick Stein, he was very generous. I don't expect him to

suspend with six of us with rickshaws. But the whole kit and cab

outsiding were there. What is your question for today? To

be honest, we are looking for a meal, ideal to share on the road to

eat one-handed while cycling. Burger! He has had enough of fish.

He needs an energy bar, a flapjack to snack on.

They are useless, I will send you goujons.

That's the way. We need to know if you would like to

see food heaven or hell for Fearne at the end of the show? Well, from

my experience, we are experiencing enough hell as it is, so definitely

heaven. Love you, Matt! You can spot how to

donate on the website at: Fearne, you have a tweet.

I have from Rodders: I'm cooking lobster with garlic butter, what

should I do with as a side dish? I would serve it with a salad and

boiled potatoes with butter and parsley.

I would do chips! Chips or mayonnaise on the side. Now the

phones. We have Linda from Somerset. What is your question? I grew up

with traditional cooking but one of my favourites was my mother's

saltbeef. It was the best in London. Could I please have a recipe for how

to make it? Saltbeef? I can do that. So make a Brighton. You need brisket

and a Brighton. 20% salt to water. Bring it to the boil. Let it cool

down. Put the beef in there. Let it marinade. Then slow cook it in the

oven with spices until it is tender. That is it.

What dish would you like to see, heaven or hell? I love Fearne and

hate coriander, so it must be heaven.

Right, the Omelette Challenge. You are on the board there, Ben with

Tom. We have an adjudicator as well. Pudsey, aam assuming you will not

taste? Possibly. Maybe.

The usual rules apply, three, two, one, go! I feel nervous! Argh! There

is a bit of shell in there, Tom. You think this is funny? Coriander!

Coriander! I'm going to get this right! It's not meant to look like

an omelette. It's not cooking! The words, "I'm

going to get this right." I I don't know what was happening there, it

would not cook! This one, there is a third on the floor, a third in here

and a third in there. I am going to Pudsey. Would you like

to taste one of them, would you like to go for Tom's? Yeah! Would you

like to go for Ben's? No! So, no expense spared on the show, Fearne,

look at that This looks like a member of pirates

of the Caribbean. However this one, looks like he has stepped out of

A Ben? Slower.

Do you think you will beat your time? No.

Tom, do you think you beat your time? No.

No, you did it in 21.le 8. Neath of them I will give omelette

status. Listen to this? What is this? It is the official single from

So, will Fearne get her food heaven, whole roasted sea bass with

Or food hell, coriander crusted tuna with a coconut and coriander pesto?

Our chefs will make their choices whilst we head to

the volcanic island of Sicily with Antonio Carluccio.

An island that's famous not only for its eruptions but also for

Pot In the 18th century, English merchants arrived in Marsala,

looking for liquor to stock in their ships.

The trade is now established by Pietro and his company.

Today you can buy various types of Marsala everywhere.

So this is a very rare occasion. They have opened a bottle of 1939

Marsala. This is really not for everybody but they gave me just a

sip. Let me see what this nectar is about here... Mmm! He asked me if I

like it, I adore it! This rather unusual recipe from the south, you

will see how they cook lamb here in Marsala. Now the lamb is the cut of

the shoulder. It is a cheaper cut of meat.

We put it into flour. It comes immediately into the hot

Sicilian olive oil here. So, we seal it on both sides.

I have to explain about one of the ingredients it is wild fennel. In

the mountains you find this everywhere. Now if you don't have

that, you have to use either the little beards of the fennel bulbs,

try to use that. Now, I get in the same olive oil,

the garlic. They make a big use of garlic in the south. And naturally,

the fennel. This give it is a fantastic flavour.

Now it comes to the stuff that I was drinking this morning and abundantly

as well! It is unintentionally but very effective. Now I put the meat

back. Five minutes each side.

I add another little bit of the wonderful juice here and then it can

be served. It is lovely.

The lamb with the Marsala and I added a little bit of mushroom

sauteed in olive oil, garlic and parsley. Simple to do and very, very

good indeed. When you enter a typical basticceria

in Sicily, you must be prepared to be hungry. Look at what is on offer

here. Belissima! That is beautiful.

If you are wondering why I have not featured the dessert in Sicily, the

reason is simple - look at this incredible selection! I think I have

enough! Now we have a wonderful array of things, I would like to

start with this, the most typical of Sicily. This is a paste made with

almonds and sugar, nothing else. I will break one and show it to you

what it looks like. They choose wonderful shapes. They are people

producing these shapes in a little mould to shape the man -- the

tangerine, in this case. It was shaped in that. It is extraordinary.

Then we have this which comes from the... It is ricotta and the most

wonderful array of candied fruit. We have Candide pear which is

delicious. Candide tangerine. Pieces of that. This is nothing else but a

courgette, a long courgette which is candied as well with sugar. Look at

this. Yummy. This is a shot of calories! I cannot resist. I have to

eat a piece. Would you like to have one? Look at that! He knows

immediately what to take! Wow! And to the Sicilian sweet tooth,

Italy's greatest export possibly. Sicily, it is synonymous with ice

cream. The Arabs introduced it many years ago, 1000. They came here and

they saw the snow on the slopes of Mount Etna and they took it and they

kept it in caves and they put some fruit juice on it and the sorbet was

born. Much, much later, 1686, I believe, a truly Sicilian chap, he

made the ice cream with cream and milk. He had a good idea to open in

that year the first ice cream parlour in Paris. Since then, ice

cream, good Italian ice cream, it is known all over the world. When you

come to Sicily, however, give it a good lick.

Right, it's time to find out whether Fearne

The beach, the ice cream, it looks so good.

So, Fearne, your food heaven would be sea bass, which I'll roast whole,

along with heritage beetroot, red onion and walnuts.

It's served with chargrilled red chicory and a few

Or you could be having food hell, coriander, which I'll use to cover

a piece of tuna and then sear it on a hot griddle.

It's served with a coconut and coriander pesto

It was 2-0 to food heaven and tell I asked these two. We have been

hanging out, I thought we were friends. They chose food hell.

However, we have... Pudsey! Would you like to pick food hell? Or food

heaven? Thank goodness. We will lose this.

We are going to get the sea bass on. I will get the guys to do the

dressing. Vinegar, walnut oil, mustard, egg yolk. I will get you to

cut it into decent chance and start char grilling at. We will do a nice

pickle. The first thing we will do is get on the pickle. Cumin seeds, a

little bit of water, just a touch, some vinegar. That is the vinegar.

You do not eat, well, caster sugar? I like to use alternatives like

maple syrup, coconut palm sugar. A guard racer. Funny. Very happy with

honey. -- agave syrup. A decent sized pinch of salt. Grab the onion

which I will slice. Do you want me to do this? If you could char grill

that, that would be great. You can explain what we have got here. A

classic dressing. French dressing. Egg yolk Dijon mustard, vinegar,

with it together and then slowly pour in the oil, vegetable oil. A

bit of walnut oil. Because I am going to use walnuts. You can... It

is too strong, you can knock it down with water. I know you like your

vegetables. Amazing salad as well. You are very good cooking. I am just

underground. Good deal. You can do something if you want -- just

looking. Some tomatoes. Keep an eye on it? A decent flame first to stop

let it lightly blacken. I love chicory. Gorgeous. Roll the onions

around. Char grill that chicory as well. If you can prep the fish, that

would be great. School it a touch. -- score. The beetroot, heritage

beetroot, cut it into chunks will stop beautiful colours. We have got

the leaves. I do not throw them away. Do you? Fantastic. You can use

them? Amazing. You could use them in the salad. Really simple. Lift it

out and leave it. Amazing. Have a little look. Just starting to... You

are involved in Children in Need on Friday. A big marathon. What can

people look forward to? We have got so many brilliant things, amazing

Star Wars sketch which is incredible. It is not to be missed.

Wonderful music from Ellie Goulding, Rod Stewart. Lots of brilliant

people getting involved in different things, Call The Midwife, Strictly

Come Dancing, that will be great as well. What has been your highlight?

Ten years you have been doing it. Unbelievable. It is quite an all

year round project. I visit a lot of people who benefit from the Children

in Need funding and that is where it really becomes a wonderful thing to

be part of because you see first-hand the per's lives genuinely

changing. I have made great friends -- people's lives. On the night, I

worked with the legend that is Terry and it is so exciting being live,

the audience is up for it, the massive totals on the screen. It is

really feel good. And you get to watch a lot of incredibly

heartbreaking films but that is the reason why we are doing it. It is

burning! Sorry. I cannot multi skill! So sorry. Have I ruined it

all? The sea bass is going in the oven. Take it out. I will get you to

prep the sea bass. Take off the skin. Lift it off. Break it apart.

Why have I worn a rudely woolly jumper? It is so hot! Sweating. --

really. We will cut up the beetroot. Amazing colours from the heritage

beetroot. Do not peel them, so much goodness in the skins. Tom is going

to take the sea bass away and take off the skin and do the meat into

chunks and we will put it on the salad. This is going to be divine.

It should be quite nice. Take a little bit of beetroot. Some of the

small ones, leave them whole. Do not peel them, there will be nothing

left. A lovely warm salad. I would like to take credit for that but I

did not do anything! Dress them with a bit of the dressing. Great. We

will break up the walnuts and they are going to go in there as well.

Broken up. We have got this amazing dressing. Lightly dressed it.

Salt-and-pepper. I have got you a Peppermill, this one. A little bit

of that. Grab some of this amazing dressing from Tom. This just gets

drizzled over the top. I love walnuts. This is a dream bowl of

food for me, Heaven. That is the idea! Thank you. Do not thank me!

Pudsey, thank you. These two turned against me at the end of the show.

We are coriander fans. How are we doing? We grab the plate and then

you get the ball and got the dog we spread it over the top -- get the

bowl. A little bit of tarragon leaves, broken up. And that chicory

going on as well. I love the salad, so simple. Chargrilled chicory which

has a nice bitterness. So nice to have warm salad at this time of

year. I know you are a fan of goats cheese as well. You could put that

in. And the pickle. This is contrasts of different flavours. You

have got a little bit of that over the top. The pickled beetroot. It is

like a piece of art. It is beautiful. I am trying! I think that

is all it wants, apart from a little drizzle of the dressing. A sprig of

chervil. Grab the knives and forks. Chervil, chef. That is a bit fancy!

Come on! To go with this, Jane has chosen a wine from Asda, Atlas

Bobal. Tell me what you think. So excited about this. Got to get

beetroot. It does look good. A plate that is rustic. Very autumnal. That

is so delicious. Happy? Over the moon. Thank you. The key to that is

cooking the sea bass hole. On the bone. It works fantastically with

salt crust as well. Try it at home, ladies and gentlemen. That is

delicious. You did not want that! I never thought I would say this, you

delicious. You did not want that! I have got to thank the bear for that!

Thanks, Pudsey. If you have got large beetroots, I know people

cannot necessarily get hold of the heritage beetroot, do not peel

those, but larger beetroots, you can roast them, keep on the skins and

peel them off afterwards. So sweet and juicy. The wine is absolutely

amazing. Under ?5. Best of luck this Friday. Thank you. The 11th year! Is

it the 11th? That you have been doing it. Icon remember. Too many

glasses of wine. Well, that's all from us today

on Saturday Kitchen Live. Thanks to Ben Tish,

Tom Kitchin and Fearne Cotton. Cheers to Jane Parkinson

for the wine choices! Oh,

and Pudsey is here too of course. All the recipes from the show are

on our website. Simply go to

bbc.co.uk/Saturdaykitchen. There's more of our Best Bites

tomorrow morning at 9.15am on In the meantime, have a great

day and enjoy the fireworks. And don't forget Children In Need

next Friday.