07/12/2013 Saturday Kitchen

Good morning. We're cooking by Royal appointment today as the Queen of

Cakes is here! This is Saturday Kitchen Live! Welcome to the show.

There's a national treasure and two top chefs in the studio today!

First, the Edinburgh man who's classic cooking and love of great

Scottish produce has won him a Michelin star, It's Tom Kitchin.

Next to him is a new face to Saturday Kitchen but someone I know

very well. As I stood next to him in the kitchen at the award-winning

country house hotel, Chewton Glen in Hampshire. It's Luke Matthews. Good

morning to you both. Tom, what are you cooking today? A

seasonal game burger with Jerusalem artichokes. I can never say that.

And crispses as well. So a mixture today? We have grouse,

mallard, pheasant, and bringing to together with the pork fat to give

it moisture. All great Scottish produce? Yes.

Luke, what are you cooking for us? I'm cooking line caught sea bass

with mussels and saffron. The classic flavours are there, but

also some tomatoes? Yes, just to lighten it up.

A great dish. So, two tasty dishes to look forward

to. And we've got our line-up of fantastic foodie films from the BBC

archive too. There's Rick Stein, Raymond Blanc, and a new treat for

us, Ken Hom and Ching-He Huang on their journey around China. Now, our

special guest today is probably the best-loved person in the food world.

Even before the success of the Great British Bake Off her cookbooks were

bought and cherished by millions all over the world. Welcome to Saturday

Kitchen, Mary Berry. You don't need to get up! I don't know who is more

nervous, me or the guys being cooking for you. How do you feel

about that? It is that you are always surrounded by cakes but how

do you like the sound of those dishes? ?

do you like the sound of those dishes? I think it sounds wonderful.

I am looking forward to the burgers. And you have grouse and duck, can

one just use mixed wild game? Yes, as we are going to mince it

together, but I'm open to feedback, Mary! I'm thinking of me at home to

make it. Where do I find grouse to mince? I think I would roast it.

Or call him! Now, of course, at the end of today's programme I'll cook

either food heaven or food hell for Mary. It'll either be something

based on your favourite ingredient - food heaven, or your nightmare

ingredient - food hell. It's up to our chefs and a few of our viewers

to decide which one you get. So, what ingredient would your idea of

food heaven be? I love shrimps and Dover sole. What a combination.

The potted shrimps? I love them. And Dover sole is the king of flat

fish. What about the dreaded food hell? Coconut in any form. No, thank

you! So a tip for the people entering the Great British Bake Off

this year, no coconut! So, it's either Dover sole or coconut for

Mary. For food heaven I've got an absolute classic dish in mind, dover

sole with shrimp and caper butter sauce. The fish is filleted, dusted

in flour and pan fried. It's served with a nut butter sauce with brown

shrimps, capers, lemon and herbs then finished with some wilted

spinach. Or Mary could be having her food hell, coconut. I'm going to

turn up the heat and make a vindaloo style salmon curry. I'll cover the

fish in a paste made from cumin, coriander, caraway, mustard and

chilli then bake it. It's served in a rich coconut sauce with coconut

and peanut rice. That will knock me out for a starter! Well you'll have

to wait until the end of the show to find out which one she gets. If

you'd like the chance to ask a question to any of our chefs today

including Mary then call: A few of you will be able to put a question

to us, live, a little later on. And if I do get to speak to you I'll

also be asking if you want Mary to face either food heaven or food

hell. So start thinking. Right, let's cook and up first today is the

brilliant Tom Kitchin. So, game burgers on the menu? Yes. We are all

about season ality and this is the middle of the game season.

You want me to peel the artichokes? Yes.

This is for a soup? Yes. So peel the artichoke, chop the

onion and sweat it down. We will start to make the soup.

And explain the game? We have some grouse. We have mallard, pheasant.

You can go, buy the mince from your butcher or the farmer's market. It

is like a game pie mix. Is that in equal quantities? A third

of the game and the pork fat and belly give it is the moisture.

That is essential. Without it would be dry? Without the moisture you are

not getting anything. So, here are the or the chokes. They

are in lemon water to stop them going brown? Yes, the ox dyings

stops them from going brown. They are a bit of a pain to peel.

Not really, that is why you gave them to me! Of course.

Now I am mixes this with seasoning with sweated down onion and apricot

that I chopped as well. I will also put an egg in there.

So the egg helps to bind it. Now, we are in December, we still

have a bit of the grouse season left.

The grouse are getting older. I like to serve the young grouse nice and

pink, but they are perfect for pies and burgers.

But it is mainly pheasant now? Yes, and partridge is good and the wild

duck. But this could be a mixture of

whatever you want? There are no rules, but mix it together with

really good seasoning. You can make these beforehand. So you are not

then stressing about making it. When you first came on the show,

many moons ago, you had a Michelin-starred restaurant, now you

have a pub? Yes, we have a pub. This is the kind of dish we do in the

pub. It is called the Skran and Scally.

The skran is the food, and the children we call them scallywags. My

wife has designed a little area in the pub for the kids, there are DVDs

there and cushions and books. So the mum and dads can have a glass of

wine and the kids can play in the corner! So, we are frying off the

onions and the artichokes, that is the key to this one? . Yes, then

sweat it town with lemon juice and chicken stock.

So it is a soup to go with the burgers? Yes, or a fancy veloute!

That is what they say in a fancy restaurant.

The difference between that and soup is about ?18! So, the burger is

going into the mould to shape it. Any thickness. Then pop it out, you

have a lovely burger. And recently when I did the flying

thing, I know too well how good the produce is in Scotland? It is

phenomenal. People think of the game but they

don't always think of fruit. You have some of the greatest fruit?

Especially the wild fruit. It works with the game. If you wanted to do a

quinns or a rowan berry just, it would be delicious. So we fry that

off. Then add the chicken stock to the artichokes to maximise the

flavour. You are doing the crisps. That give as lovely texture. So

slice them thinly and then flour them and deep fry them. Flouring

them? Yes, as there is a lot of moisture in the artichoke itself.

So you are pan frying the burger, there is one in the oven? Yes, I

have one ready here. These take what in the oven? About

eight to ten minutes? Yes, eight to ten minutes. Just nicely cooked. Not

overcooked. The crisps are OK? Yes. Now the soup.

Remember, the onions are in there, the Jerusalem artichokes, lemon and

chickon stock. Then when it is touched we add the cream and it goes

into the blunder here. Once the lemon is in, you can make

this in advance, it will not go off colour? Exactly.

If you would like to put your questions to either Tom, Luke or

Mary, call us on this number: So, the crisps are fried with just a

little bit of colour? Beautiful. Then we get an egg on as well.

So the fried egg with this as well? Yes, please.

I will do that. I have added an extra ?2. 50 to the

dish! And in the soup a touch of cream? Just a touch. It give it is a

lovely velvety texture. A touch of salt and pepper.

So, people don't often know what to do with artichokes? Yes. It is a

really pes ant. It is something we used to throw to the pigs, but it

has a gamey flavour, even a nutty flavour.

Now, I suppose you can use these as a snack over the Christmas? I was

thinking that. It is perfect for thinking of Christmas. People are

thinking of canapes, but you can use beetroot and celeriac and parsnips.

Now the seasoning to the soup is key? Seasoning. I was often told

that the difference between a good dish and a bad dish is salt! That is

Pierre Koffman of course! Now we have our burger. That goes in the

middle. With the lovely crisps. It is all coming together.

A little bit of chive. Here we have the egg. Do you want it through the

egg cutter? Yes, please. A little salt and pepper.

A drizzle of oil. Look at that. Lovely and seasonal. A

perfect egg. Well done. And there we have it.

Happy with that? I'm very happy with that.

So, what is the name of that? Game burger, fried egg and artichoke soup

with crisps! Right, Mary! I'm so nervous by the way. Goodness me.

This is pressure! I would be even more nervous with a lemon drizzle

cake. He asked me what I would cook with

Mary Berry being on, I said not a cake! Tom, it is beautiful. You even

trimmed the egg. The rings are so beautiful. You used it to cut the

egg and shape your burger. Well, dive in, tell us what you

think. It looks excellent.

Your are nervous, I am, I have to cook next! What do you think? Once

people enjoy the artichokes and use it, every winter they will be using

it. It really is fantastic. It is nectar. The burger is just as

I like it. If you overcook it, it is hard. This is soft, almost pink.

Don't big him up too much! I'm next! We need wine to go with this. Peter

Richards has been taking in the sights and the sounds of London. So,

what has he chosen to go can Tom's Super Soup! ! I'm at the Tower of

London ice-rink, embarrassing myself! But before I get to work, it

is time to have a bit of fun and see what these guys can teach me! I

think I will stick to the wine! Let's hit the shops! Just when you

thought that food could not get any more seasonal, wholesome and

delicious, along comes Tom's stunning artichoke and game

combination, but it raises a question on the wine front, that is

white or red? If you are a confirmed wine drinker, something like this

would be lovely, but the game burger comes into its own with the red. The

trick is to choose something elegant but savoury. This La Tour is

stunning but I have found something even more amazing it is the Corte

Ibla Nero d'Avola 2010 from Sicily. Artichokes are known as being a red

wine killer, but it depends on the artichoke, how it is prepared. This

works fine with this style. It is more complex. It needs the food but

the meaty aromas tie in with the game and the liver.

Now the richness of the fat and the game here, work well with the dark

fruit, the fine but firm tannins and the almost robust sort of rustic

style. The creaminess of the soup is complimented but not overwhelmed by

the rounded, juicy character. Finally, it is a wine that is

versatile and classy enough to cope with the fruitiness of the apricots

and the earthy artichokes. So, Tom, another triumph from your kitchen

and here is a perfectly matching great-value glass, with compliments

to the chef! Cheers indeed. What do you think of this? I was not so sure

when we tried it. it. Was 6.00am, chef.

What do you think? I do like it, but the game burger is so powerful, it

maybe needs something bigger but it has improved.

Mary? I find it a little harsh. I find this delicate. It is ddrowning

in the flavours. I love the food but getting this to match with the wine

is always going to be difficult. Coming up, Luke has a stunning

recipe with sea bass, what are you doing with it? I am frying it with

samphire, mussels and saffron. That sounds good to me.

If you would like to ask a question, call this number: Now, let's meet

another of Rick Stein's food heroes. Today he's in Ireland and his first

hero is not a man but a market, the English market in Cork! Take a look.

I could have made this series in England, Scotland or Wales but I

felt I had to come to Ireland. I think that people in government

over here, understand the price of the pig! I've been coming to cork

for years, it is a great place for the craic. It feels old fashioned

but it is not. Normally, the food heroes are cheese makers,

pie-makers, brewers, but this time it is not a type of food or person,

it is a market. It is the English market in cork. It is the heart of

the city. Here it cork -- #k7 cork, this is

the most successful market in the whole of Britain and Ireland. Why?

Mainly because there is none of what I call the cheap trainer syndrome,

you know the stalls that sell nothing but cheap, horrible-looking

foot wear. Here it is all food. Every time I come it is even more

exciting. It all really works! It is theatre too. The leading players are

Paul and Pat O'Connell. My mother was here before me. It is

a family tradition. A wonderful market. Superb. You have been

around, you have seen a wonderful array of stuff, the cheeses, the

fish is obviously as good as anywhere in Europe. We are lucky in

the sense that we have a major fishing port near us, and this is

all about being back to basics. It is the heart of Cork City.

Every time I come here it is busy, that is so exciting.

Still not making any money! I know you are not, you poor thing! I have

been to this farmer's market here in Middleton. It is a model market,

small but perfectly formed. A high proportion of the stuff sold is

local. What I really like about it is the fact that the stands are all

very attractive. One of the problems with some farmer's markets are that

you go there and there are lots of bags with produce in them. Here

there is lots of flair. The understanding that you have to sell

things. I know a few of the traders here. There is a real sense of

community about it. After they have finished at the market they all go

and have lunch at a local cafe and eat lovely bowls of steaming Irish

stew. It is all very organic and whole and exciting, I think.

I have to say, Declan, I couldn't think of a more attractive display

of bread than that. It is lovely. Well, it's dujing a hobby. I love

making bread. I love having fun with it. My grandfather was obsessive

about bread-making. He owned a bit of land in West Cork. He would

bring, when I was a child, I would go with him to the local mill with a

bag of wheat from his own field. I would have it middle with him, we

would take it back and that's what we used to make the bread.

I bet you never tasted better. Frank's stall is a jewel with all

sorts of smoked fish you can think of. With hot and cold smoked salmon

to mackerel and even shellfish, but the most exciting, was the whole

eels. When I visited him a couple of years ago,

eels. When I visited him a couple of years He showed me how to deal with

a whole smoked silver eel. It was utterly delicious.

He peeled it like a banana and took the thinnest of slices off the

fillet. It makes a brilliant first course.

Now look at that smoked eel. It is lovely and moist with fat. Which all

good smoked eels should have. I bought it from Frank Hedderman in

Middleton Market. He is born to smoke things but nothing more than

eel. Talking to Frank, if you can't talk eel, you can't talk about

anything else with him. After you start getting into the eel you then

talk about love, life, philosophy, the universe and everything but if

you can't talk eel, don't bother! I know I have said this before but

filleting things on camera is scary. Anything can go wrong and it

certainly will, but I think that Frank would be proud of me this

time. It is coming off very cleanly. This is for a really good recipe.

Seriously, I like eel either with horseradish, or in a salad with

potato and crispy bacon. It is lovely. So cut down the middle of

the fillet to two thinner fillets. Then cut them about that length to

go into the salad. Well this is y's from Ayrshire. You

can see easily, that there is no moisture coming out of the bacon at

all. Really it is a litmus test of those that we want to film in food

heroes and those that we don't. Those that have no moisture in the

bake on and those that have lots. Of course the bacon with lots is done

so that there is more weight in the bacon and you are paying for water,

mainly, and also for the horrible white gunk that comes from the bacon

when you are frying it. The potatoes are new. It is best to

use a waxy variety so that they hold their shape when you cut them up.

Now for the dressing. Firstly a handful of flat leaf parsley. That

would be about a tablespoon of parsley. That goes in there.

The horseradish goes well with the smoked fish. It goes well with

smoked mackerel and the eel as well. Now vinegar. About a teaspoon or so.

Then cream. About a tablespoon. Maybe a little more. Some caster

sugar. A big pinch and then salt and sugar. Now we whisk that up. It is

it. Put the potatoes into a bowl. Turn it over with a dressing. This

is the food that I like to find in Ireland. Irish too with the eel and

potatoes. I spoon it on to the salad leaves, lamb's lettuce, watercress,

sorrel and rocket. Then the eel and the bacon which gives a great text

turl finish to the dish. A sprinkle of chives and of course a glass of

stout! This week as Mary is here, I thought I would make her a treat Now

last week I showed you how to decorate Christmas cakes using

caramel dipped fruit and nuts. . This is something that is on my

restaurant menu and has been for 20 years. It is a lovely white

chocolate cake with mousse. Happy with that? Sounds amazing.

Now, this is the milk and this is the cream.

Take a small bit of cream, Mary, just a little! Just the shop! Heat

it up with the vanilla. That is a spice, so technically a veg or a

fruit, so part of your five a day. This counts with this, Mary! I'm

adding it all up. There are sultanas as well, that is another one.

The seeds in? The whole lot in, the pod as well. I am nervous cooking

for you. I looked at your autobiography, where do we even

start with Mary Berry? Where do we start on your life? School? ! Not

too much, please! I want to talk about school.

Cookery was your save your at school.

It was. I didn't like the academic subjects, sitting long on a chair,

listening. As soon as we had cookery as an option, domestic science it

was called then, I loved every bit of it.

But you were a terror at school, were you? I was not so good, really.

I would wait for break and games. I was a guide. I loved being a guide

and a brownie. All of those extra things.

And sport, you were good at sport all through your life. That was

important to you? Very important. I still like playing tennis now, but

it is very social. Not so much running about.

So, we have popped in the croissants.

So a mixture of butter, egg yolks and whole eggs. So four whole eggs,

the rest are egg yolks. Leaving school, writing was a big thing for

you? Well I never thought of myself as a journalist. I'm a cook so I

write so that people can easily feel I am by their side, holding their

hand while they are cooking. Have you had to change your writing

skill? Food has evolved. I have seen some of the things you cooked, they

were things like cow's bladder? That was for a Georgian programme. I

cooked things like udders. I never want to do that again. Sparrows I

had to cook. That is what they a teshgs, but give me modern-day

cooking every time. So a bit of everything but your

forte, where would that lie? Is it the cakes? Where would it be? I

think family cooking. And of course I am known for cakes.

I love making cakes. I love getting them just right.

Not too many ingredients. Well there is not in this! So egg

yolks and the sugar in here. Then the cream off the boil and throw in

the white chocolate. That melts with the heat? Yes. It

will all melt, but the best bit is still to come. This is whisky.

It could not be anything but wonderful! I would not like to drive

after this lot. We are melting it all together. This

is all in your autobiography, and as well, you have written 80-odd cook

books, 8 million books sold around the world and your career is going

from strength-to-strength. It is a fascinating read. You have had had

highs and lows not just in your career but in your personal life. It

is like a fairytale? Well, it has a happy ending. I am here in Saturday

Kitchen. I am thrilled to be here. Even Strictly! And I can assure you,

I will never appear out of a dance -- on a dance floor.

That is it. And when you were younger, you were

diagnosed with polio? That's right. I was so fortunate. There was an ep

demic. All I have is a bet of a funny hand. It means that I can't

darn the socks, but I can do everything else.

This is the whisky? All of that? ! No, I was going to leave you some. I

know what you are like from the Great British Bake Off! Well, Paul

Holywood always says that I enjoy my drink, I do.

Now this mixture is in here. We pour it into our kroisants.

-- croissants. How easy is it writing the autobiography as opposed

to the cook books? Was it harder? Once I divided my life into

five-year spans, I started collecting photographs and putting

them into piles and reminding myself of what happened at that time. It

was rather interesting. Halfway through I was enjoying it a lot.

There are chapters in your life, it would be fair to say that the

chapter now is like a new beginning for Mary? I this I that the chapters

in my life, I think when having the children, that was immensely

exciting for both my husband and myself. Now I am loving every

moment. All sorts of things are cropping up. Of course, the Great

British Bake Off I absolutely love judging. Look at that! Yes, lots of

icing sugar. That is the key to this. As that is also low in fat.

That is the only sugar in it? Well a little more. And a blowtorch. You

can put it under the grill but it is better with the blowtorch. The

secret is to leave it for 20 minutes before baking it.

So once it has soaked, top it up with the liquid.

Then bake it low. Cooking it at 300 degrees Fahrenheit.

That is about 140 degrees. That is so that the custard does not

split and curdle? Yes, or it will not puff up otherwise. And serve

this with honeycomb. That is made with warm milk. And also you have a

cook book out at the moment? Like I said, 80 cook books. It is fantastic

we are going to see a new TV show with you, Mary Berry? ! I am excited

about that. Everybody thinks that I bake cakes, but I love the family

cooking. It is all about entertaining at home. Six

programmes. And it is called Mary Berry Cooks! I say.

That is your pudding. The key is don't, whatever you do, put it in

the fridge. Then we make our own honeycomb. We do, do we? It is

measure sugar. You break it up and put it in the warm milk.

Milk or cream? No, just milk. I thought I would tone it down with

the milk. Then we take a stick blender... And blend it up. It

creates a foam to go on the top. The honeycomb melts into it.

Like a honeycomb cappuccino! That would be good as ice-cream? You are

good at this, Mary. And so now we have some ice-cream,

then some of the warm foam on top. I have to get off the stool. I want

to see what is happening. There is the warm foam on the top. A white

chocolate and whisky pudding and a shot of whisky to go with it.

Just look at that! Of course I could spoon it out. I don't have to cut it

like that. You could do but would I go through

to the next round? I don't know, taste is what matters.

Star baker! Fantastic. Just record that, I can keep playing it back. If

there's a skill, dish or technique you'd like me to demonstrate then

drop us a line and we'll try and cover it over the coming shows. All

the contact details are on the website bbc.co.uk/saturdaykitchen

What will I be cooking for Mary at the end of the show? Go go easy, you

have to drive after this. It could be her food heaven, Dover

sole. The fish is filleted and pan fried then served on a bed of wilted

spinach. It comes with a classic brown butter sauce made with

shrimps, capers, lemon and herbs. Or Mary could be facing food hell,

coconut which I'll use to make spicy salmon vindaloo curry. The salmon is

covered in a paste made from cumin, coriander, chilli, garlic and

mustard and lots more spices. It's baked and served in a rich coconut

sauce with peanut rice on the side. Some of our viewers and the chefs in

the studio get to decide Mary's fate today. But you'll have to wait until

the end of the show to see the final result. Right, it's time now to

begin a culinary journey around China with Ken Hom and Ching-He

Huang. They're exploring the country's fascinating food world.

They are kicking off in Beijing, with the consequent seven shall

Chinese staple, noodles! China is a country of contradictions. Tradition

and invasion sit side by side. It is most evidence, here in Beijing.

In the north-east corner of the country, it has been the Imperial

capital for 800 years. It remains deeply proud of its traditional,

culture and cuisine. As it opens up to the world, it is reviewing the

secrets with a new culinary confidence. We are beginning with

the quintessential Chinese food, noodles! They are a humble, everyday

dish, eaten in all regions, but they have a 4,000-year-old history. In

Beijing, this ancient craft has been celebrated today centre stage! It is

just incredible! I think that they got the concept from the West? The

open kitchen. It is spectacular. Yes, watching them work is like an

Orchestra. The guy with the block, he looks like he is playing the

violin while shaving the noodles. They serve 20 different types of

noodles here. These men are masters of them all.

To perfect the technique, every year he does this for two hours a day for

a year-and-a-half. Oh, my God. That is good.

It is good! It's like noodle bullets! OK, so it is kind of like,

get in there! I was taught to cook at home by my mother growing up in

England. As we travel across China, I'm looking forward to the challenge

of Chinese cooking in the feary kitchens, where it is rare to find

any women. I love it. The drama, the come

ocean, also the excitement as you approach a wok like this, you never

know what is going to happen! Throughout our trip we are cooking

dishes simple enough to do at home. First is my take on a classic

northern noodle recipe. It is the Chinese version of spaghetti

Bolognese. It is a meat topping. Delicious and savoury. On top of

delicious noodles. Sometimes with a fresh crunchy cucumber. Every region

has its own variation of the sauce, but the seven shalls are minced pork

and bean piece. This is belly pork. Or five layers of herselfen. Skin,

fat, meat, fat again. That is what give it is the flavour.

This bit is quite fatty. I'm not going to use it.

That's the best bit. It is really oily. You think so?

Maybe a little bit. My uncle used to tell me, no fat, no

flavour. My dish is a classic stirify of

aubergines with mild green chillies. I've been cheffing for 52 years. I

started when I was 11 with my uncle. My mother sent me there to keep me

out of trouble. The first lesson was mastering a tool that we use. The

cleaver blade does it all. From chopping and shredding to slicing

and dicing. People fry aubergine. I don't like that so much. Brazing it

is nice. It is not so oily. I know, Ching that you don't like it oily

either. I have got my wok hot. Ready to put

in ginger and garlic. Lots of garlic. I love it.

Mild chilli peppers. Aubergine.

Stock. Enough to braise it. The key to wok cooking is controlling the

heat. It is a delicate dance between the flame and the wok to control the

temperature of the oil. It is a skill called breath of the wok. Next

in go the blafrmged noodles. Some spring onions and a drizzle of their

fragrant chilli oil. It cooks for another minute and it is ready to

serve. I love the look of your dish. You

know it is rich, it is smoky. You can tell it has the breath of the

wok all over it! Now it's my turn at the wok. I'm making my sauce.

In with garlic, ginger, leeks, Sichuan pepper in the hot oil

together with the belly park. Now with some wine. A little bit of

this sweet bean piece. This bean piece is a key ingredient

in Beijing cooking. It is a wheat flour fermented soyabean piece with

sugar and spices. And a little stock. Good quality pork and chicken

stock. Stir the ingredients so they do not burn. The sugars and the

sauces to caramelise. Giving it a sweet edge. This wok burner so

intense it take as couple of minutes to crisps up the pork. Normally it

would need about four minutes. This is served with hand made noodles.

Noodles, once they are cooked they need to be ed a little bit. I am

going tos to it in sesame and chilli oil. I am putting on the top

cucumber, radish and with the delicious meat sauce on the top. It

has a lot of flavour. Then some of this savoury oil on top. Then some

flowers for beauty. Raw vegetables! It gives a nice

contrast to the richness of the sauce and the noodles.

Hmm! The aubergine is delicious. It has the barbecue-y flavour. It has

been tossed well. There'll be more from Ken and Ching

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

Live. Raymond Blanc is in a world of chocolate. First he visits one of

the finest chocolatiers in Britain then makes a stunning chocolate

delice with coffee foam. With Mary, the Queen of Baking, in the studio

today I'm hoping Tom and Luke won't CRUMB-ble under the pressure and

instead they'll RISE to the challenge of making a basic

three-egg omelette and PROVE their culinary credentials. You can find

out as they go head to head in the Great Saturday Kitchen Egg-Off,

live, a little later on. Well that's all from us today on Saturday

Kitchen Live. And will Mary have her food heaven

or food hell? You have to wait until the end of the show to see which one

she gets. Now, to the man that is running the

fabulous Chewton Glenn chut, it is the brilliant Luke Matthews.

What have you got for us? We have a beautiful line-caught sea bass.

You can tell the difference from line-bought and shop-bought, the

size. Yes, you can use the farm or

supplement it with a sea bream if you wanted to.

I know you are going to fillet this. You want me to do the... You are

making the mussels and I'm going to start with the bass.

So this is for a broth to go with the sea bass? It is like two dishes

in one. You can eat the broth as soup and then for the luxury, add

the piece of fish on the top of it. So we fillet one side of this off.

I will start with the mussels. So a bit of shallots in here. Now, it is

an interesting part of world where you are. It crosses two counties?

Yes, it does indeed. Some of the hotels in Dorset and

Hampshire. So yes, it is an interesting situation.

And an amazing selection of food there. We are talking sea bass, you

can walk from the hotel, see the coast where you get this fro? Yes,

and walk the other way, you are in the forest and picking mushrooms.

And graphicalliwise, you are on the edge of the New Forest? Yes, between

Southampton and Bournemouth, right on the coast.

I am pulling the pin bones now. So when the fish is fresh like this,

it can be difficult to pull them out, but these are coming out

nicely. What about Scotland, do you get sea bass in Scotland? Mainly in

the summer, when the sea warms up a bit.

When it gets warmer we get the sea bass, the Dover sole and red mullet,

which we never used to get. It has migrated to the north? It is

interesting. Now a little bit of oil.

Heat the pan up with neutral oil. That is rapeseed oil.

The hotel has a massive restaurant. How many rooms do you have? 70

rooms. And the new tree houses? They are

really fantastic. Now we are cooking it as much as we

can on the skin. As it is so fresh it is tight, it

could go round in a circle and curl up. So hold that down.

Now the mussels are nearly there. I will start the sauce.

And you are using the bones as well? Yes, no waste there. All of that can

be eaten. Freeze those. And for the mussels, to keep the

juice? Yes, the secret is in the sauce.

The sauce is made completely from the mussel stock. The mussels have a

lot of flavour. A little bit of shallot in there. Luke, you must

have a few stories about Mr Martin? Back in the day? A young whipper

snapper? Keep him cooking! The difficult things is which stories I

can say. You can say any of them, or I will

leave you here! Most of them are rude. There is the story of when he

crashed the car into a lamppost on the first day.

Did you visualise this young lad in the pastry turning into this global

cooking seven vagus? -- Sensation? I think I always knew that James was

special. What, when I ran into the lamppost?

Tell us the story. You know what it is like in London.

You never see day light. I arrived in Chewton Glenn chut. I drove past

the health club. Was it a Fiesta! ? Probably. Driving

up the driveway, there was a lady walking down the driveway with not a

lot on. I turned around. The lamppost was there. The lamppost hit

the stop of the -- top of the car, the car stopped outside of the main

entrance. And the lady? She had gone! That's his story, any way.

Now the sauce! The sauce is going well. In a minute rewith doing to

add some cream. -- We are going to add the cream. We

are talking about ingredients. Mushrooms, that is fantastic, the

lamb, so many wonderful things it is a great larder to have a place to

work from? With people's love of food now, there is so much more call

for all of these products. Everyone is getting better at it.

But we are very lucky with what we can get.

Now the mussels are in there. Now the juice.

On there, please. So a little bit of sliced fennel is

in there for the sauce as well? Yes and the saffron. Luke, you have

samphire. Is there a season for samphire, is it only in the summer?

Now it can be farmed all year round. We can get it all year round.

I have seen it growing. It is in South Wales on the rocks. You can

see it is growing right on the water's edge where the water sprays

on the rocks. I saw you picking it.

It is fantastic stuff. No need to blanch it? No, you want

the crispsness of it. You are cooking the sea bass all on

one side. No. I want to get the lovely Crystal

Palacy -- crispy skin. That is where all the goodness is.

So you have worked many different place but you are classically

trained? Yes, this is proper. But it is all about flavour.

You don't need any special stocks. It is just stand.

Be careful with the samphire. Pick out the centre one as that can be

stringy, so pull off the tender bits from the outside.

I am going to turn this over and add a touch of butter to finish it off.

People don't realise how good mussel stock is. It is delicious.

And great for this time of year. And proper decent sized ones.

So this is how to finish it with a little bit of butter. Allow it to go

a little nut brown colour. And this over the top of the skin.

That skin looks very crispy. It is difficult to get a crispy skin.

The key is a little bit of oil. Patient, don't turn it over too

early. A good pan.

When the mussels are in, don't boil it for too long or the mussels will

toughen up. You can't to keep them soft.

They are not pleasant if they are overcooked.

So a lovely bit of fish. Allow the butter to go slightly nut brown.

Keep going over the top. It will continue to cook that.

Mary's excited! I am. There is also some fresh thyme in

the shallots when we cook them. This is finished with a tiny bit of

microfennel. So, tell us the name of the dish?

That is line caught sea bass with mussels and saffron.

A classic. It looks delicious. Thank you.

I know that this will taste good. It smells good. Have a seat here. Mary,

dive into that. Doesn't that look good. You have the

skin crispy. It is difficult. Did I see you pressing it down? That is my

bit. When it is that fresh it curls up.

Tell us what you think. The key to getting it crispy, you want to eat

the skin. Yes. The skin is lovely. And mussels

are bang into season. People should be buying them.

Definitely. So many things you can do. It is hot.

Just nod. There we go. We need wine to go with this. Peter Richards has

been out and about in London. What has he chosen to go with Luke's

stunning sea bass? From bait Hove tonne the Beatles.

Sometimes you cannot beat the classics. I was thinking that as I

was enjoying Luke's rich sea bass, but the last thing we want is for

the wine to overwhelm or clash with the mussels. So this is the

territory of classic, understated European white wine. If you are

happy to splash the cash, go for this 2011 Meursault, but one wine

draws all of the elements of the dish, it is an old favourite, ladies

and gentlemen, I give you Finest Chablis Grande Cuvee 2012. There was

a time when Chablis was overpriced and often underwhelming, but it can

offer good value it is a versatile wine with food. The best ones

combine a freshness with an elegant and creamy texture. That is what we

are after here. On the one hand, the tangy

crispsness compliments the sea bass and the tomato, but also cleansing

the palette between the mouthfuls with the rich salty flavours from

the mus ls and the saffron. And the rounded succulence off-sets the

acidity with the thyme, butter and cream. And there is a herbal

character to tie in with the samphire and fennel. Luke, you have

given us a beautiful heart-warming dish. My gift to you is this great

warming Chablis. Cheers! I know Mary was diving into that big time. What

do you think of the wine? It is great.

It is fantastic, isn't it? It is very good at this time in the

morning! Now we need simple sensational recipe ideas from this

man next. It is Simon Hopkinson. Today he is cooking fennel. Have a

look at this. Don't be a creature of habit. Try to

expand your vegetable shopping. There are lots of different flavours

and textures to discover. Fennel being a case in point.

Nice fennel, when you can find it, it is easier to cook than you think.

This charming recipe show it is at its best.

Fennel is easier to come by than you think. It tastes wonderful when

thoughtly prepared. -- thoughtfully prepared. It needs

trimming first. Just at the angle on each side so it looks sweet. And

trim off its bottom a bit. Chop the fennel in half. Don't throw the

stalks. These are added to the pot to intensify the flavour of the

dish. First in is the lovely trimmings, they give the sauce a

lovely depth of flavour. Lay the pieces in the pot. You want a nice

snug fit. A little bit of salt. A grind of

pepper. Now dry very mouth. About three

tablespoons. To make the sauce tasty, add pastis. It is in the

spirits section. If you don't want to use it, add a little more very

mouth. It is optional but essential to me. For the fennel to retain its

natural taste it is braised best in its juices. Tuck around tin foil, so

that the fennel steams. A method that works well. They need an hour

in the oven, turned over halfway through. The secret is gentle slow

cooking, producing soft, fondant fennel! While it quietly cooks,

prepare the parmesan cheese. I like to do my parmesan in a food

processor. It is very good. It produces the parmesan that you see

traditional in Italian restaurants. That is not just being romantic.

There is a were youedriness, a fineness that is nice on the

fingers. Once I have done a batch. I pop it in the container, in the

freezer and it keeps fresh in there. You always have parmesan ready to

hand. So chop it in chunks. I process the parmesan this way as I

like a traditional, powedry texture. That is lovely.

Just about right. I think if you are going to do something like this to

get it how you want, just go all the way. Parmesan cheese is unique. It

can only be made in one region in northern Italy. Sps Rommano. All

other parmesan cheeses are known as Gra in, a.

This parmesan is Cyprused around the city of Palma for several hundreds

of years. The process has changed little in all of that time. It is a

cheese made with a blend of skimmed cheese and milks.

The Kurd is stirred in vats and then cooled. The Kurds are wrapped in --

curds are wrapped in lin cloths and then they are put into moulds. It is

the quality of the hey eaten by the cows that deeply flavours the

parmesan. The young cheese is soaked in a salt solution for up to three

years. Parmesan does not like to be rushed! The older the cheese, the

fuller its flavour and also more sweet and crumbly the texture. Every

wheel is scrupulously checked by a cheese master. A deep hollow note

informs him that the cheese is mature and ready to eat. My kitchen

is never without a few wedges of parmesan. It is lovely just to

nibble on in this recipe today, however, it will melt into the dish

beautifully. The smell of fennel as it cooks is one of the most lovely

kitchen aromas. It is a very good smell already.

Wonderfully soft! Don't allow the fennel to dry out. Cover it with

foil, pop it back in the oven and begin the sauce.

The fennel tips have done their work, but squeeze out everlast drop

of juice that is left. This is precious stuff! You want to extract

as much of the flavour out of these bits. It is amazing how much will

come ut. Be generous with the parmesan. About five tablespoons

should do it. Process it until loose but not too thick, but the

consistency of pouring cream. Make sure that every bit of the

fennel is covered in the gorgeous sauce. The final touch is just a

little more parmesan. As if we haven't had enough already and then

put it back into the oven under the grill. Leave that for a few minutes

until blistered, golden and very nice! So, braised fennel with butter

and parmesan. This little dish is fantastic.

It is savoury, it's, I feel, a meal in itself.

I actually don't think it needs anything else to get in the way of

the purity of the dish. It is as pretty as a picture.

It is really, really good. You could even have another

sprinkling of parmesan as we love it so.

If you have never cooked fennel, please try it.

There will be more from Simon on next week's show. It is time to

answer your foodie questions. Each caller helps to decide what Mary is

eating at the end of the show. Are you full yet? It is all so good.

She has eat an lot! First is Mike from gran tham. What is your

question? I have pheasant breasts that were frozen. I would like the

best way to cook them. Frozen. Well, defrost them. Then I would do an

apple and Calvados sauce. So then cook the pheasant in the pan, and

then deglaze the pan with the butter, cream and the Calvados and

apples. So what dish would you like to see,

food heaven or food hell? Food heaven, please.

Wendy, what is your question? I would like to ask Mary how she

manages to get a sponge cake level? Make the cake and put it in the tin,

level it off, don't put it too high in the oven. It will go to a peak.

Happy with that? What dish would you like to see, food heaven or food

hell? Definitely food heaven. Fiona from Cheltenham are you there?

We will go back to her in a minute. We have Smith from Manchester.

What is your question? It is for Mary, I am cooking lavender and

sponge. I am worried that the lavender is overpowering. Have you

got hints to get the plans right? If you think it is overpowering, you

can add miles an more sugar. When I use laven dar I use the Lees. If it

is too stronged a more a weighing it out.

Would you like to see food heaven or food hell? Well, I'm on team Nigella

and team Mary, so it has to be food heaven.

Fiona, you are back again. What would you like to ask us? I want to

do a rib of beer at Christmas. There are just the three of us. My

brother-in-law loves his meat well done. I mike mine rare to medium

rare. Luke? I think you should cut it in

half. Cook one half well done, the other rare and then roast it in the

pan with a little bit of vegetable on the bottom. Oil, sealed on each

side with salt and pepper and butter.

What would you like to see, food heaven or food hell? I love co ke

nut but I think that the sole dish is better, so I would like food

heaven for Mary. And Deborah, what is your question?

I went to my local farmer's market and bought a small wild mallrd duck.

-- mallard duck. How can I cook it Roast it whole. Then let it rest.

You can take the legs off and take out the breast first, so it does not

dry out. Just simple. What would you like to see for Mary

at the end? Definitely food heaven. I hate coconut.

Right it is time for the omelette challenge. Luke, is there anyone you

would like to beat? I just want to get on there.

Let's put the clocks on the screens. A three-egg omelette, cooked as fast

as you can. Three, two, one, go! Look at the movement in the pan! He

has done it. It is quick. See, Mary, it is a wonder how I work

on a Sunday! Which bit do I have? That or that? Chef, look! Mary, I

can see you are not jumping off your chair to try this one. I'm sorry,

Mary! Actually, this one... Mary, what do you think? Well, there is

shell and a bit dripping down the side. I this -- I think that is

possible. I know you have been practises. --

practising. I have spoken to all of the guys in

the hotel. You have got on the board, right there.

Well done, Luke. You did r ever so well.

Tom, you did it? 24.28, but you are not going on the board, but what we

have got, this is extra special, ready?ready? " That's, an omelette,

it goes in the bin." How cool is that! Right, will Mary get her idea

of fen fe -- food heaven or food hell? Well while the chefs decide,

we are off to see Raymond Blanc. He is off to visit an ex-employee, who

happens to be one of the finest chocolatier in the world. Mary, you

will enjoy this. At the heart of every great dish,

lies the perfect combination of flavours. The same can be said for

the making of fine chocolates. Raymond is on his way to visit an

old friend. William Curley at his shop in Richmond. William has been

awarded Best British Chock tear for the last three years.

Right, hopefully he will see a little bit of his restaurant in our

work and it will be lovely to see him.

Good morning everyone. Lovely to see you.

Great to see you. Congratulations. This is brilliant.

This is the first time I have come to see you, but this is great.

No! I understand. Why don't you taste the chocolate.

Lovely textures. Upstairs is William's test kitchen,

where he experiments with different flavours.

It is a lovely laboratory. A lovely place to lose yourself and create a

new dish. It is fantastic. It is lovely that you are at the

shop at last. He is going to make Raymond his award-winning rosemary

and olive oil chocolate. So we have the whipping cream. When it comes to

the boil we add the fresh rosemary. I allow it to infuse for 20 minutes

so the flavour is in the cream and then we emulsify that with the

chocolate and the olive oil. We made this one yesterday. We cool it down.

Then this morning we have cut it. It is fascinating, how the flavours

from hot and warm to cool are so different, but the structures

remain. Absolutely.

Adam! I asked you this morning about this, I was very clear... Raymond's

next recipe is a chocolate delice. A rich dark, nutty tart with a crunchy

base. It is like a tart of chocolate. With base. I have used

brown flakes. You just crunch them up nicely. Then

you have a palinee. You can make it yourself.

Praline piece is easy to make. You blitz roasted hazelnuts and

caramelise them and add them into the blender.

This is so simple, a builder's job. If you are a big builder, it is like

doing cement. Voila! This is the base for the tart.

It tastes really lovely. Yummy.

Place the mixture between the sheets of greaseproof paper and get ready

to roll. Adam! Can I have my rolling pin,

please. I want a big one. A serious one. That one is too civil!

Tresbien. Adam, a palette knife, please. Thank

you very much. And that is going to be kept in the

fridge. Now, the chocolate. Let's go.

Next, the filling for the chocolate tart.

I'm going to boil milk and cream together.

Here with the eggs. Now the milk. It is rising up. I am

going to put over now the eggs. The eggs, the magic of the eggs is

binding the cream. Now all I have to do is add the chocolate.

Beautiful chocolate. Look at it, voila. For this, Raymond

is using a dark chocolate, containing 70% cocoa solids.

You see? Beautiful. When the mixture is smooth, pour it

into a pastry frame. Then put it in the fridge to set for

at least six hours. While the tart sets, prepare the

declarations that will transform this simple dish into a work of art.

First, make a caramel. Melt sugar in a heavy base pan until it is rich

and golden in colour. I want a darker colour to give flavour to the

caramel. Put a roasted hazelnut on a cocktail stick, dip it in the

caramel and pin it to tack and it will give off a tail. Next a coffee

foam. Add the melted gel tin to melted

sugar and whisk until frothy. You have the richness in the praline

and then the richness in the chocolate. I need something airy and

light. Once the tart is set. It is time to

decorate. Dust with grated 70% chocolate. Nice with the textures.

Just lightly. It is so simple. No sweat.

It is just a garnish, very pretty, very danty.

Voila. Simple.

He is pretty good at that. There will be another great recipe from

Raymond next week. It is that time of the show to find out if Mary is

facing food heaven or food hell. Food heaven is Dover sole with

shrimps and a nut BBC News 24 sauce. A gentlemen's relish, or it could be

a salmon vindaloo with coconut and peanut rice. It was never in doubt.

These guys have chosen food heaven as well. So let's lose this. I will

fillet the Dover sole. There are four fillets on the Dover sole. I am

getting the guys to chop the shallots and do the spinach.

We fillet the sole. So four fillets on a flat fish. Two on a round fish.

Take the knife and the easiest way to describe is to slice through in

long cuts. Slicing through like that. You can skin it before. You

can skin it whole offer afterwards. So the fillet is on here. Get the

knife in. You need one that bends a little.

A boning knife? It is a boning knife but over the years it has turned

into a filleting knife. The secret is in the slices, really.

He is checking on me! Your fishmonger would do that. And good

supermarkets will skin and fillet. That is the thing. However it was in

the news a supermarket would not fillet a fish as it was too slimy.

Health and safety gone mad. Absolutely.

So the Dover skin has dark and white skin. Most of the best Dover sole in

the WorldComs from in the UK. Hastings! Really? Hastings. That is

where the Dover sole comes from. So a knife and going inside here.

Hold it and fillet this nicely. Unlike what Luke was doing with the

sea bass, two fillets on a bass, there are four on the Dover sole or

flat fish. And not a scrap of meat left on the

bone. Hopefully not. It is expensive fish.

It is the king of flat fish and one thing that chefs love.

I think it is the finest fish. Now skin it and hold the skin. The

knife does not do anything. It stays where it is. You just wiggle the

knife. The skin comes off. The boys are chopping the shallots.

Filleting fish live on TV. It does not get any easier! We forgot to

tell you about your eeks peernss on TV for the first time, was it not

Judith Chalmers? Yes, on Good Afternoon. You know you chefs talk

so much and also have to do the job well, but Judith told me for

goodness sake smile. I have been smiling ever since.

What was the first dish you cooked on television? The first thing I did

was a lag Agnar. In those days not a precooked lasagna, you had to cook

the pasta in water and then cook it. It was new to Britain. That was in

the 7 #0s -- '70s. Now, we need the butter sauce. This

is going to get hot. A tiny bit of rapeseed oil.

I take the fish. We lose this. Then lightly dust this with flour.

Luke is getting the pan hot. I am pan frying the Dover sole fillets.

Cooking gently almost without colour. So not so much heat on the

pan. In the other pan we have the nut

brown butter sauce. And these are the shrimps you love.

The French call these crevette. I have seen them on the Merseyside.

The lady in the doorway is doing them by hand like lightening.

Preparing them. The lemon is in there.

It's always good to get somebody else to do it for you, it makes a

real mess of your shirt. He bought that shirt for the show! I know,

that's why I got him to do this bit. At Neston in the doorway, they would

shell the shrimps. The ladies sitting on a chair, I would watch

them as ka child. They were picking them like lightening to take the

shell off. The French like to eat them whole.

Well the shell is soft. So we have the nut brown butter. We

are wilting off the spinach. The fish is cooking gently. Don't

overcook it. If you do it is ruined. Especially for Mary Berry! You can

cook Dover sole on the bone. That is wonderful.

So in the new series will we see Dover sole on the menu? That is a

bit much. I know I do a lot with salmon. They are all dishes for

parties. A buffet party. Supper in the kitchen. All done from home. It

is great fun. And the home was an integral part of

your career. You built a cookery school from home? Yes, for 12 years.

Lucy Young has been helping me for 24 years, and we did it together.

I enjoyed it. Fantastic. All of this information

and the whole life story is in your autobiography. You can tell us the

title, we did not get that out of you? Recipe for Life! There is a lot

about Bake Off and all of the things that go on behind the scenes.

Too many things, especially on Junior as well! Now we have this

gentlemen's relish. I love it. It has Ann choefy piece to it. It is

oft be the sort of thing that people do not use it. My granddad used to

love it. You were given it for Christmas.

Yes! We whisk that in with the strained nut brown butter, the

anchovy piece. The lemon juice and the capers. I know you love those.

I do. Parsley.

And very, very finally chopped shallots and then the shrimps. I

know you like these as well. Oh! That is the sauce.

This is an old garnish that used to be used in fancy hotels in London.

It is a peeled lemon. You peel it by hand with a spoon.

That must be difficult. Do you have that at Chewton Glenn

chut? -- Chewton Glenn. Now we have that peeled lemon, the spinach, the

sole on the top. Then we have the shrimp butter which

is the capers and everything else like that.

Then the idea of this, you slice the lemon to reveal the flower... It

looks like you have done it with a cutter.

You can eat the whole lot. There are no seeds in there.

There is a little bit of watercress on the side. Put that with it. There

you are it. Dover sole for Mary Berry! With your shrimps, with

everything else in it and some lemon over the top. Dive into that.

Tell us what you think of that one. I will get some wine to go with

this. Peter has chosen amazing white wine to go with this. We have Louis

Jadot Les Roches Blanches Macon-Villages 2012. Priced at ?8.

99. What do you think of that? It's

beautifully flavoured. So subtle. You would not say there

is anchovy there. It is so subtle. It is absolutely beautiful and

light. I don't like mountains. It is beautiful.

The fact it has eight kilos of butter in does not matter! I love

butter. What is wrong with butter? ! That is the key to it. It has

everything you like in terms of the potted shrimps, the mace in it with

the black pepper and all of the flavours there.

Everything is British! Exactly and the anchovy piece is something that

people don't use anymore. It keeps as well.

If you buy the Dover sole, get it as fresh as you can. Best of luck with

everything. It is all going from strength to strength. Mary Berry, a

star. That is all from us on Saturday

Kitchen Live. Thanks to Tom Kitchin, Luke Matthews

and Mary Berry. Cheers to Peter Richards for the wine choices! Well

that's all from us today on Saturday Kitchen Live. Thanks to Tom Kitchin,

Luke Matthews and Mary Berry. Cheers to Peter Richards for the wine

choices! All of today's recipes are on the website. Go to:

bbc.co.uk/saturdaykitchen. Enjoy more great recipes tomorrow morning

over on BBC2 at the earlier time of 9am in Best Bites. And we'll be here

on BBC1 on Monday afternoon with a brand new series called Christmas

Kitchen for the festive season. In the meantime,