08/06/2013 Saturday Kitchen

Good morning. The sun has arrived. We are celebrating with world-class

summertime cooking. This is Saturday the studio are two top chefs. First

a woman who uses her culinary skill and Italian heritage to create the

modern European menu at the top London restaurant, Murano. It is the

brilliant, Angela Hartnett. Next a man that represents the red rose of

Lancashire. With his empire of northern restaurants, it is Nigel

Haworth. Good morning to you both! Angela you are cooking first, what

is on the menu? I am doing all vegetarian. A lovely bean salad,

flatbread and grilled aubergine. A lot of chopping.

A lot of work for you, James. You have Guinea fowl on the menu?

Yes, served with boos berries, and St George mushrooms, served with a

sorrel sauce. The summer progressing, so these are all in

season. The usual line-up of foodie films, Rick Stein, new episodes of

Celebrity MasterChef and the incredible Raymond Blanc. Now, to be

honest, I'm nervous about today's special guests, he she is not known

for pulling punches when it comes to telling people what she thinks, it

is the fabulous, Ann Widdecombe! Now, I said you were a dancer too

but there are no wires today? never a dancer.

You are frightened of heights? have a terrible height phobia.

What made you do that, then? Something called the competitive

instinct. It is competitive.

You have to stay in. Given that I was not exactly dancing, we had to

do something to keep the interest up. Anton suggested the flying.

Well it was great fun watching. At the end of today's programme, I will

cook either something based on food heaven or food hell. Based on your

favourite ingredient, food heaven fen, or the nightmare ingredient,

food hell. It is up to the chefs and the viewers to decide what you could

be eating, so, food heaven, what would it be? Strawberries.

Wonderful, wonderful, strawberries. Sounds good to me. What about the

dreaded food hell? Shellfish. It is the fiddly parts? It is the

taste of shellfish. Urgh! There you go, it is either strawberries or

shellfish. I will combine for your food heaven,

a meringue. A Pavlova. With strawberries,

whipped cream and melted white chocolate with fresh strawberries.

It is coated in a sticky glaze and finished off with hot caramel on the

top. How does it sound? Heaven.

Or the food hell, this time from Spain a seafood paella sn.

Oh! It will include prawns, hakes, mussels, clams. Left to cook with

peas and rice on the top. You have to wait until the end of the show to

see which one she gets. If you would like to call us today, ring this

number on: You can put your questions to us live later on. If

you do get to speak with us, I will be asking if Ann Widdecombe should

get food heaven or food hell. Are you ready to eat? As long as it is

not paella? Well, cooking first it is the fabulous Angela Hartnett. On

the menu for you, three different the menu for you, three different

dishes? Yes, three different dishes. What is this, then? This is a

Mediterranean mezze. It is all of the stuff you love to eat in the

summer. It is holiday food. You go away. Lovely olive oil and

vegetables. This is the Italian influence coming

sn in? Yes, a little bit, but so many chefs have great ideas. They

are doing fabulous things with the vegetables. It is great.

So, we are putting the aubergines on, a little bit of oil and a little

bit of salt. On the grill there. I am -- I am making a dressing here

for the salad of beans. These can ul be adapted slightly. If

you have basil, tomatoes, you can do something with that. It is a great

way of using stuff in the larder that is left over. Especially with

the chickpeas as well. So spices? We have chilli, sumack

and cumin. So a little bit of oil in the pan to toast those off with the

oil and then add pea chickpeas as well. We hold a little bit of the

sumack powder. It has been a busy year for you, you

have the restaurant in the New Forest? Yes, it is myself and the

chef there, Luke Holder and the company is the staff. We have made

it a team effort there. You have been down to see us, we

made the film there. Absolutely.

It is starting on Monday in two weeks. It is on every night for two

weeks. So we filmed in ewood. You did the amazing dessert. I was doing

pasta in the sun it is great. It show what is cooking is about. It is

not just about fancy techniques but basic proper desserts, and great

pasta. A chance for them to show their skills.

Proper cooking? Yes. It was great to do. As it was the Roux scholarship,

there were many great chef there is. Furly, Raymond Blanc there.

And drew Furly was the first? was. What was the name of your

dessert? It was Gateux St Hommery. I thought, what was that? It is a

cake named after the pastry saint of pastry cooks. It was a choux pastry

dessert. With cream, that... We had to do that with no recipe.

I was a bit cruel. Did they make puff pastry as well? Yes.

I am lost, where am I? This is for the beans, that is for the

chickpeas. So what do you have in there?

cumin, Chile, and sumack -- chilli. I am adding golden raisins, pine

nuts and toasted breadcrumb breadcrumbs also.

We mentioned the restaurant in the New Forest but it is Murano where

you are based in Central London? Thafrjts is going well. It is like

anything it is the team. I have great guys there. The head chef,

Diego. The sue chef. I can't do this without them being there. You look

after the team, make sure that they have a good time as well.

London never creases to amaze me. It is just going and going.

I can't believe how many good restaurant there is are, but food is

the thing. The great thing about London, we are getting lots of

neighbourhood restaurants. It is not like before where you had to go in

to Central London ve Covent Garden. Everyone has lots of local

restaurants now as well. Right, so the aubergines are done.

You want them nice and soft. I will move this plate over this

way. So the dressing for this one in here, we have the mustard,

vinegar... And oil. And also put them on top like this

so that the heat of the aubergines carry on cooking. They are so lovely

aubergines, they are beautiful grilled like this fresh it is

fantastic. Right, I will get the flatbreads

going on as well? I do, James. I like to see you work. I saw all of

the work on the Roux scholarship. I was there whipping my cream, but now

I'm getting my own back on you. So, I am spraingling the pine nuts

and the breadcrumbs on the aubergines there. You can smell the

garlic too, that is great. Finished off with a touch of mint and

parsley. That will have a bit of crumbled feta on there. Finished

with oil and vinegar. That is one dish. What is in here?In the dough

here it is literally a touch of flour. Some make it without yeast

but I add a little. Let it prove up, a hot pan, or you can do it in the

oef on or on a griddle pan. Exactly. You want the blistered effect. We

have yoghurt here too. The idea is that you have the dough and then you

feed through, having it all together, eating it. Add a little

chilli powder on top. This dough has proved for about an

hour? Yeah, an hour-and-a-half. See how it bubbles up? You want it like

that Did you want a vegetarian breakfast,

Nigel? I would love to! Anne and I are salivating.

If you would like to put your questions to the chefs today, call

this number: Right you have black pepper in here.

Salt in this one. Then the final thing with those, we are putting a

lovely soft-boiled egg on top as well. A little salt, a little

pepper. Then we cut our sour dough. I will give you that.

Give that a really nice toss. The secret to make a great bean

salad, as you have done it perfectly, James is to season them

when they are hot. They absorb the vinegar, oil and chilli flavours.

Then we put our sour dough there. A little bit of yoghurt and the little

eggs on top. And another one on there.

Perfect. Generous portion! Give us the name

of this, then? We are calling it mezze platter with flatbread.

Did you put the vinegar on the top? A little bit, yeah. I always forget

something. something.

know where you start with this one. Do you start on the left or the

right? I'm not sure. That looks lovely. I love mezze and

sitting outside in the open. Either in Greece, Italy, or

wherever, and enjoying mezze! the car park in Clapham! Dive in.

Those were not dried chickpeas? can use dried or tinned. You can use

anything. That is very good. Happy with that? I love the summer

beans. Especially when they are warm.

That is the key to any vegetable. Serve it at the right temperature. I

hate tomato salads served from the fridge.

That was my won. We sent our wine expert Peter Richards to the

Midlands. Will his choice for Angela's marvellous mezze be out of

this world? Take a look at this. I'm at the National Space Centre in

Leicester, but before I head out to find great wines it is time for some

Sometimes when I'm choosing wine, I find it helpful to be led by the

feel of the dish as the individual ingredients. Angela's meza is

summery, wholesome, bursting with flavour. You can imagine yourself

eating it in the shimmering Mediterranean sunshine. That for me

means one thing and one thing only, so, close your ears, James it is

rose! Anything Mediterranean themed will work well. Turkey and Greece

are make making fantastic pink wine or there is is a great value Spanish

number, but I have a beautiful wine from the hills in northern Italy it

is the gorgeous, Monferrato Chiaretto.

As well as being refreshing, rose can be very versatile with food that

is exactly what we need here. Angela's mezze is not short on

flavour. When you smell this wine it is scented and seductive. That is

the most important thing. It is fresh and it is tangy. Which

we need to tie in with the zingy flavours of the beans, the mint and

the tomatoes. It is dry but sturdy. So it copes with the fuller flavours

of the aubergines and feta. Finally it is subtle and succulent, like any

good rose should be. That mean it is works with the chilli, raisins and

yoghurt. Angela, I know that rose is not everyone's cup of tea but here

is a grown-up and great-value wine to go with your delicious mezze.

See, I am trying it. You are not a rose fan, James?

really, no. We call this rose collapso! What do

you think? This is dry it is acidic, I prefer. Whether it matches, quite,

you could do with a little sweetness for all of the spice. I think a lot

of sparkle and sweetness. I don't find that this works.

There is a lot of flavours going on with that. Too many.

Three against one, I tried! Ow rose it is all yours.

Coming up, Nigel has a great British bird for us, Guinea fowl. What are

you doing with it? Yes the skin, the sunflower seeds bashed in there.

Then a lovely herb and sorrel sauce. St George mushrooms and to give it

edge some new season gooseberries. Sounds good.

Now we are going to meet up with Rick Stein. He is travelling on a

barge in France. First he is meeting I've never been here before,

You slip gently right into the centre of a town.

In this case, it's Moissac, famous for its fruit and its freshwater fish from the river Tarn.

The food writer Kate Hill, who I met further downstream, calls the canal "the long village".

It may stretch for 300 miles or so,- but the people who use it all the time know everybody along the way.

Bernard, Michel and Julie greet the lock-keepers, bridge operators and bar owners like old friends,

which they are.

I'm told that people have given up their houses for life on a barge,

pootling up and down the canals of France.

I'm beginning to understand why.

See you later.

Blimey.

What defines barge life?

Well, some would say this was an over-the-top Noddy boat. But it's quite sweet.

Look at those flowers there with the umbrellas and the roof garden above.

And mum and dad sitting at the front at the bow of the boat, watching the world go by.

Yeah, not quite my style.

Now this is more my idea of barge life.

Yeah, I like that.

Ah, excusez-moi.

Parlez-vous anglais?

A little. A little? Erm...

I like your boat.

Tell me about barge life.

It's a different way of life.

You have a small house, but you h

because every time you move you've got a different place.

So you don't need to take your flowers with you? No.

No, I don't have flowers. I don't know how to take care of flowers.

When I looked in your boat I saw all the cooking equipment and I thought, "They must be French."

We do like cooking in France. I

Especially in this area as well.

Is it really good produce? Yeah, you know, foie gras, confit.

Much foie gras. Thank you very much.

You're welcome.

I had to do the touristy bit.

I promised Bernard I'd go and see the abbey cloisters.

He said they're an important way point for the pilgrims

on their way down south to Santiago de Compostella in Spain.

But my main interest in coming to Moissac is a fruit that's grown in the surrounding hills.

We're not far from Moissac, and that's where the best fruit in the whole of France comes from.

To me, the best fruit are cherries.

Just look at these branches, groaning with the weight of fruit.

Over here, we've got apricots and they're going to be ready in a couple of weeks or so.

Excuse me while I eat another cherry.

But down there...

you see that strange tractor and contraption in the distance,

that is the most important crop in the area, Quercy melons.

It's the first melons of the season.

And this is day one for all the Dussac family, but Nicolas is the only one that speaks English.

You know you can see the yellow leaf here. Oh, I see.

If you can see a patch of yellower leaves, you know it's riper.

If you push here, you can see the break. Ah, yeah.

All right. I'm cutting the tail.

It's a heavy one. What, for its size?

Yeah, for it's size it's very heavy.

And you can see the straight, very strong...

Defined. Yeah.And not too green.

Yeah, because here, if you see this one,

it's more green, just between, it can broken. I see, yeah.

I love the way you're so careful with the melons. They mean so much to you.

We put them on the box

because you can push only one near on the other one... One layer.

People picking on the other way, on the other part of France,

put them in a big box, bin, you know, and they smash together.

So you can do a big quality with this kind of box.

I had to use my special form of telepathy that would prompt them

to ask me if I'd like to taste one of these delicious sweet melons.

And my answer would be, not half!

Lovely colour, wow, look at that!

Let's try some then.

Fantastic.

Mmm.

That's just the south west of France in a bite.

It's sunshine,

it's honey, honey sweetness, delicious.

Nicolas was saying they've hit the jackpot with this particular crop

because all the other growers planted their melons

about two weeks earlier than they did, in March,

and unfortunately everybody else was hit by a frost

so that, in fact, although they planted later,

they're the only ones around with a really good crop,

so they got top prices and just hit the jackpot.

Nothing beats a ripe melon picked early in the morning in the field where it was grown.

But this is a really good way to serve melon at home.

Melons, I think, have had some pretty bad luck in the past

in the way they've been treated by us chefs.

We make those horrid chilled balls from them, covered in raspberry or kiwi fruit coulis,

or they're more commonly had with the inevitable dried piece of Parma ham. I've had lots of those.

This is different.

It's melon with its sister, the cucumber, and beautiful ripe tomatoes,

all sharing one large, family-sized plate with slices of fromage de chevre - goat's cheese.

I made this for a lunch party the other day, intending it to be a starter.

But after some good bread, a chilled bottle of Chateau de Caseneuve -

mmm! - and some more good cheese, it was quite enough.

So, sprinkle it with some coarsely chopped fresh garden mint, and now for the dressing.

It's a standard dressing made with olive oil, red wine vinegar, a little sugar and some salt.

That adds, along with the mint, a spike of sharpness.

I love these Quercy melons, they're- just the best melon in the world.

So sweet. They just have such fond memories for me of that day working- with Nicolas in the melon field

and then going back to the farmyard- afterwards and drinking Pinot de Charente and eating Quercy melon,

and meeting all his family, particularly his grandparents

who had been married for 60 years and were very happy people.

I said to them, "Excuse me, but what's the secret of your happiness?"

He just pointed up, like that.

I thought he was pointing to the sun and the melons and the sweetness and the light.

The crew, understandably, thought he was pointing up to the bedroom.

But, in fact, he was pointing up to God.

That is so sweet.

Now

Now this

Now this week's

Now this week's masterclass, it sounds daunting but at home it is

simple. That is smoking fish. There are different ways of smoking. This

is a hot smoke. You start with raw fish. You cure the fish to do cure

cured -- smoked fish. So, first we use a little bit of rice.

Some brown sugar. I use Demerara sugar. You can use either tea or oak

chippings. You can buy them from garden centres, the oak chippings or

you can just use tea. OK? You start off with a hot pan. Ideally with

tray underneath it. That is what you want.

There is the tray. We put the tin foil in. We mix this together and

foil in. We mix this together and We put the top back on. We heat it

up until it gets really hot. Over in this pan I have one. It takes about

four to five minutes to heat up. Then you lift it off. You can see it

is starting to heat up. Then we take account trout fillet with a little

bit of oil on tin foil. Take the trout fillets like that... Rub them

in a little bit of the oil to stop them from sticking, mainly.

Are they proper spoking -- smoking pans, James? I think so. They are.

You could do it in a wok or a paella pan! Hang on, I am lost. What is in

the bottom of the pan? There is no water, no oil, nothing, just the

rice, sugar and the oak chippings or the tea.

Put the tin foil on the bottom to stop it from burning.

You put the tin foil around the fish? The tin foil is in the bottom,

there! All right! I'm an amateur, guise! I'm an amateur.

Tin foil on the base then the mixture on the top.

Why doesn't the pan burn? Because you have the tin foil on the bottom!

I have that! Why does not the bottom of the pan turn black.

It will do but we have people to wash it up! Right!That debating,

that is what you were famous for when you were younger? That was not

so much debating. It was a genuine query. Finally, I got you to admit,

like I sometimes got Tony Blair to admit! I know what it felt like,

even I'm confused now! Now, the bacon goes in a tray in the oven, do

you have that one? I got that one. Reading your autobiography, out next

week, it seems that law and teaching was a passion of yours when you were

younger. When was the moment with politics? I think that I started to

become interested at 13, but I did not have a clue what it was about. I

thought that all politicians were like Winston Churchill, now, I wish.

By the time I was 18 I had a clearer idea. By the time I left university

I understood it. It must be one of the toughest jobs,

it seems you are dammed if you, do dammed if you don't? Sometimes there

is is a right answer, but there is always somebody o to say you should

have done the opposite. There will never be a 100% approval rate to say

if you should. Now we have the croutons over

here... It is burning away. Don't worry about it. It is burning

away. We have the croutons here. That is going into a salad with the

trout and the bacon and everything else. Like that

then we have this little butterhead lettuce, and some watercress. As

politics go, really for you, I suppose, it was, you were the

Thatcher years, women in politics, you had to be pretty tough to get

through it? You have to be tough if you are a man in politics as well.

It does not change. It is a job that requires you to have a lot of

resolution, resilience and a pretty thick skin otherwise you cannot do

it. All the way through this, you mentioned it in the book but writing

was a huge thing in your life. It still is.

I have written four novels, now that the autobiography is over, it will

be back to novel-writing. There is more to come.

So, tell us about your life, you started in Singapore? When I was

growing up it was the 19 '50s it was very colonial. My father was in the

admire alty. Things have changed. That is what I tried to do with the

autobiography. If I made it politics, people would not be

interested, if I made it all Strictly Come Dancing, people

involved in politics would not be interested. I tried to make it a rek

local election of my life. It has been a mix and match for you.

Absolutely. Is that what you enjoy or does it

happen by chance? A lot has happened by chance. I could never have

foreseen Strictly Come Dancing, that I would do a live tour playing

Wembley, then going into pantomime, then on at the Royal Opera House, I

would have said, " Lie down and have an aspirin." That did all happen!

You took a risk it can go two ways? It can. That is life in politics,

you decide what you think is right and do it but there is never a

guarantee. You mention your favourite three

years in politics, whether you were in the... N-the Shadow Cabinet.

Yes. Why was that? You often speak to

people, they would rather be in charge, why was that? I think I was

in charge. I was the head of Shadow Health and the head of Shadow Home.

So I could determine policy from base. You cannot always do that in

power as you are surrounded by the apparatus of today. In opposition

you can go back to the drawing board.

Is it better to look at it like that? From the decision decisions,

not that they don't matter but you don't have to make the tough

decisions? Ffrjts you are about to win an election, whatever you say

will be something of a risk. When I was in the Shadow Cabinet, we had

lost an election. We were not likely, although it was possible, we

were not likely to win the next. So you can take risks but they have

long-term consequences, you have to think it through.

We have a dressing here with fish stock, lemon juice, salt and pepper

and double cream. Sheer the trout that is cooking away that is ready

now it is done. Five to six minutes. Then we lift this off.

Don't worry about the pan! I've been worried about that poor pan for

ages! I'm worried about the person who has to clean up the pan! They

are shaking their head but we just lift off the fish and you can break

this fish. It is smoked trout and it is lovely

and moist. Don't overcook it. As soon as it goes in the pan, five to

six minutes. Don't put too much tea in it. The tea is strong.

When I buy smoked fish, it is often a yellow colour. Why is that?

Because it's been, unfortunately, dyed. It has never seen a

smokehouse. So it it has not been smoke?ed

a whole other debate that we don't have time for! It is a sprayed

chemical sort of thing. You have put me off one of my favourite dishes.

I take it home and steam it. It is delightful.

It is good but choose the natural smoked haddock.

It is a pale yellow one. Deer me, you have alarmed me! So,

give us the title of the book. Strictly Anne.

When is it out? It is imminent. There you go. Tell me what you

think. This has been cooked in literally five minutes.

Right, hang on... That is worth burning a pan for! Now if there is a

skill, dish or technique you would like me to trait, drop us a line and

we will try to demonstrate it on the show. That is by this address: Now,

what is Anne facing at the end of the show? It could be food heaven,

that is strawberries Pavlova, covered with a striky strawberry

glaze and caramel on top. Or Anne could be face facing food hell, that

is Southern paella. I will add prawns, mussels, clams, pieces of

hake and finish it off with peas and slices of lemon. Some of the viewers

and the chefs in the studio get to decide. You will have to wait for

the end of the show for the final result. Right it is time for more

action from Celebrity MasterChef. The remaining five contestants have

to cook a dish inspired by someone that they love. Two of them will be

booted from the competition afterwards. While you see what

We want a dish At the end of today,

Guys, put your heart and soul into Great smells coming from

A champagne sorbet and orange biscuits with chocolate.

So you got oranges and champagne? Bucks fizz. A bucks fizz.Yes.

Very good.

Inspiration is Mike Nolan, who I first met years ago

when I first started with Bucks Fizz.

He's one of my best mates but he almost lost his life.

We had a coach crash and he had brain damage and he nearly died.

We still work together, he still rips my skirt off,

I still love him so much and this is for him.

Plenty of things can go wrong today.

If I do it well, it could all be marvellous.

If I do it wrong, I could be waving goodbye.

You've had 20 minutes.

Michael, what are you cooking for us?

I'm doing a classic New York City burger, with Delmonico potatoes,

battered gherkins and a spicy corn relish.

I have no idea what a Delmonico potato is.

Basically it's potatoes cooked in cream and milk,

with a small Parmesan cheese and baked off.

York by the sounds of it, why is it?

I got married in New York.

On the day of our wedding there was two foot of snow

and the restaurant at the hotel couldn't open.

After our wedding, we're thinking, "What are we going to eat?"

All we had was the 24-hour menu.

We were sat there, me in my suit, my lovely wife in her beautiful dress

with a cocktail each and a burger.

It puts a smile on my face even thinking about it.

It's something I'd like to eat -

whether it's good enough for MasterChef I'm not sure.

Javine, what are you going to cook for us? I'm doing a rhubarb tart with crumble on top,

with ginger ice-cream and a rhubarb coulis.

Javine, from you a dessert?

My daughter loves crumble,

she loves ice-cream and it's completely inspired by her.

What about timing today, Javine?

Yeah, I've got a lot to do,

so I'm just pushed for time trying to get everything done.

Javine, good luck. Thank you.

Guys, you are halfway.

Halfway.

Competition's hotting up, Danny, what are you going to cook for us today?

I'm going to do a piece of fillet beef with some potatoes,

a red wine gravy, just on some spinach. And the inspiration?

My nan used to cook beef fillets for me.

Normally on a Saturday. I'd go round, look after her.

No longer with us but that's where the inspiration comes from.

Happy memory? It is, yeah.

My nan was a very, very dear person- to me - very, very strong woman.

Lot of respect for her.

Probably one of the only people in the world that I was ever scared of.

It was good times and good memories. I just want to make my nan proud.

You've got to push now, 25 minutes left.

Emma, what are you cooking for us?

I am cooking a lamb loin, served on green olives with basil,

with a flash-braised lettuce with anchovies

and then goat's cheese quenelle.

Who's inspired this dish? This is for my dad.

He used to take us every year on holidays that made

absolutely no sense whatsoever, but were strangely brilliant.

And about two weeks ago,

I went to a restaurant and there was this crazy lamb dish on the menu.

It made no sense whatsoever, yet was strangely brilliant.

And it came to me and I thought,

"Well, I'll do that, that's like my dad on a plate."

Emma, sounds really interesting. Thank you.

Guys, you've got 20 minutes left, that's all you've got.

What are you cooking for us? Fish fingers. Fish fingers?Yes.

Tell us what it really is.

These will be the finest fish fingers you'll have ever tasted.

You're saying fish fingers - I can see peas,

you've got some chips over there.

You've got fennel and tomato sauce so this is more than just fish fingers?

Yeah, I'm going to put some fennel and some onions in my peas.

I'm making my own ketchup.

I'm going to make a lemon mayonnaise and then the fish fingers,

I'm going to put basil and sundried- tomatoes inside the fish fingers.

Why fish fingers, Jamie? My two boys love fish fingers.

It's all they eat and so this has been inspired by them.

Five minutes left.

Just three minutes.

Last 60 seconds.

That's it - stop!

Cheryl, where's your souffle? It's in the oven.

How long's it going to be? Two minutes.

So we'll let you finish

but you'll be three/four minutes over. Yeah.

I appreciate it, I know. All right, all right.

Still

Still to

Still to come

Live it is tomato season in Raymond Blanc's world. He is stuffing beef

tomatoes with pork and herbs to go with his home-made tomato sauce.

Angela and Nigel are the next B ATCH of Michelin-starred chefs to

undergo. The Saturday Kitchen Omelette Challenge. They may need

all of their political negotiations. That was ushish! That was just

rubbish. And will Anne be facing food heaven

or food hell? You will have to wait until the end of the show to find

out which one she gets. Right let's get cooking. With this great man at

the helm is it -- it is this man, Nigel Haworth. Right, what are we

cooking? Right, we have this beautiful Guinea fowl. These are

wheat-fed. They are outdoor wheat-fed Guinea fowl.

Your neck of the woods? Yes. Ten minutes from me. Here are the

sorrel, the goose byes, and the brioche crumbs and the puree of

chives, parsley and tarragon. That will give the sauce a very

That will give the sauce a very So, let's crack on. Tell us about

the Guinea fowl with the corn-fed? This is just such a fantastic

product. I have taken the skin off there. I will lightly salt that on

both sides. Then just pop it in. It takes ten minutes you get a crispy

skin in the oven at about 160 or 18 0 degrees. Then we are going to chop

that up and pop it in. I will take the fillet. That is

coming out of there. Then I put the cling film... This we

are cooking in realtime? We are cooking this in realtime, we hope.

We are just going to bat the Guinea fowl out and simply grill it. So

baton it out to take a third of the thickness off it.

This is good if people don't like gamey meat it is not as strong, is

it? And it is good if you just want to bash something! And when you are

doing this, try to keep the shape that is the key. Again I'm just

going to get a little bit of olive oil. Pop that on our tray. Now tell

us about north coat it is going through a refurbishment? It is going

through a large refurbishment. We are putting on another 14 bedrooms,

refurbishing all of the kitchen and... That must take you back?It

will take a year's work. But we are doing it in stages. So we

are still open most of the time. So, the grill and there we go. About

four minute minutes, James. I will time that. We have the

asparagus here. It goes into the ice cold water to drain off and keep the

colour. Hey presto, we have the chicken skin

out. So this is for the crust? Yes.

So pop that out there. Just give it a chop through.

Yeah, so we have a lot going on. We are refurbishing the Three Fishes.

Your pub empire is growing as well? Yes. We are looking at a pub in

Cheshire at the minute. We are looking to take the pub group from

four to about ten in the next few years.

So a busy boy. So we have the sunflower seeds and the brioche

crumbs. Now I mentioned the St George

mushrooms in the dish. The season is finishing? We have about a week or

so, but you can also use the sorrels that are coming in now.

You can actually just use ordinary mushrooms. I need one of these.

They are good, ant they? ! So you have crumb in there.

The brioche crumb, chicken skin and seasoning and sunflower seeds. I

have about 200 mls of reduced chicken stock.

And the gooseberries? They are going into the stock syrup.

I am adding a little bit of creme fraiche into that.

Don't put your herbs in until right at the end. So the butter goes in

there. Pop that on to reduce. I will grab... While the Guinea fowl is in

the grill, that area, Goosener it is famous for this product? Yes. It is

incredible. Obviously people get the duck from

there but there is also a great dessert from there? The cakes. They

are really good. Right, OK. There is the chicken. I

will put a few drops of butter there.

That just helps to keep the skin and the herbs together a little bit.

You keep calling it chicken. It is Guinea fowl! I was getting

confused there. Am I calling it chicken? Oh! That is OK! You can

actually use chicken. Chicken, duck, turkey it does not matter.

Just pop that over the top of your Guinea fowl! Hey!Then pop that back

under the grill. It is getting warm in here! That goes under the grill

for 30 seconds. I know you want to blitz that sauce,

so I will take this sorrel and slice it for you.

I will bring that plate across. I have my sauce here.

This sorrel goes well but it is bitter. You are using it raw, but if

you cook it goes bitter. It also discolours.

That is the thing to remember with or sorrel, it does discolour.

Now all of the recipes for the show today are on the website. Go to:

Now here it is nice and golden. Ready to pop on to the plate.

So that is just four or five minutes.

You could do it sning Well, Guinea fowl and pinkness, most don't go for

Now cut it on the slant and pop it like so and pop the other one on top

it is perfectly cooked there. Then we are popping the St George

mushrooms around. Check the seasoning on the sauce,

please. Scatter the mushrooms around.

The more the merrier. Then the asparagus... It's been a

great asparagus season. It seems to have gone on forever. With all of

that cold weather, it's been amazing, really. The gooseberries.

Gosh, James, you have been very good today, actually! Better than normal,

any way! Thank you very much!Just pop the gooseberries there. That

adds a little of acidity and summerness to the dish. We have the

shredded sorrel, which we are putting on. That is the puree you

put in at the last minute? It is like a puree of a chloryphyl.

Do you get that sorrel locally? picked this in the garden. Wild

sorrel is everywhere. You don't have to be a forage forager to find this.

Not on Clapham High Street! We have a ladder and a terrace. We struggle

with ours. And there is red-veined sorrel, just

to be fancy there. Give us the name of it.

That is the guinea fowl, brioche crumbs, gooseberries, asparagus, St

George mushrooms and wild sorrel. Season on a plate.

Season on a plate. There we go.

The food just keeps coming, Anne. I know! I like this restaurant.

Dive into that. Tell us what you think.

It is so quick. With the crumb it is lovely.

It helps with the texture. That asparagus is beautiful.

We have called it everything be pigeon it is cooked beautifully.

You want me to try it. Yes, try the Guinea fowl. If you are

not a lover of game. This is the one to go for.

I think so. It has a lovely flavour. OK. And it is grass-fed? It is

wheat-fed. They can corn feed them but these are wheat-fed.

If I liked Guinea fowl, I would like that. That is quite nice.

Quite nice? ! You are very hard, e. Asparagus is better! The Guinea fowl

is all right, the asparagus is really good! Right we need wine to

go with this. We sent our wine expert Peter Richards to letser this

week. What did he choose to go with Nigel's glorious Guinea fowl, and it

better not be pink! Nigel's Guinea fowl is a very wine friendly recipe

it gave me a dilemma, to go for a red or white? I was thinking a light

juicy red, like a Pinot Noir, but when I tried the dish on a early

summer evening, it was definitely the white that went best. If you

fancy splashing out, you could go for a Sauvignon blank, but to keep

it affordable, I have found a white that hits the mark. It is fantastic

and brilliant value. It is the wonderful Nicolas Potel Bourgogne

Chardonnay it is rare to find a white burgundy at this price. With

this level of intensity and saverry complexity it smells creamy and

nutty it brings to mind the brioche and the creme fraiche.

It is tangy and juicy. We need that for the as par gus and the

gooseberry, but it is also earthy and full-flavoured, tieing in with

the mushroom and Guinea fowl. Then the Hershey note to tie in with the

sorrel and the toasted sunflower seeds. Nigel it is an original and

elegant dish and here is a classic but fantastic-value white to enjoy

with it. What do you reckon to the wine?

think that the wine goes well. It is great with the gooseberries. The

acidity is there it breaks the flavours of the dish.

I think this is fantastic. It is delicious.

Happy with that? I am happy with that, it goes with the asparagus

beautifully. I knew I should have cooked my

hotpot. The next time! Make sure you put asparagus in it! Right let's

gabbing to Celebrity MasterChef. The celebrities have cooked a dish

inspired by someone that they love. First up is Cheryl Baker's dish.

Dedicated to Mike Nolan, served with a champagne sorbet

It hasn't cooked all the way through.

So it's not as light and fluffy as it should be, this souffle.

But it's a wonderful flavour of sharp orange and orange liqueur.

Lovely, it needed about another six/seven minutes, didn't it?

Champagne sorbet. Oh, that's lovely.

There's all the sweetness and the cleansing of champagne,

and there's something quite citrusy- and sticky down the bottom.

And it's very grown-up. Cor!

You have got some wonderful flavour combinations

BUT it's not perfect.

It's not perfect because you gave yourself too much to do

and you didn't have enough time to cook your souffle.

I know.

Cheryl, thank you. Thank you.

Inspired by his wedding day,

Michael has made a classic New York City cheeseburger

with Delmonico potatoes,

spicy sweetcorn relish and battered gherkins.

I think a good burger is a really under-rated thing,

and I think you have a very good burger.

I love corn relish, and I think it's good.

Your Delmonico potatoes, I think the flavour is great.

But, actually, as a whole, it's a really well-executed thing.

It's beautiful. I like the presentation.

Cheers, Michael. Thanks, guys.

Javine has made a rhubarb custard crumble tart, with ginger ice-cream

sitting in a spun-sugar basket, and a raspberry and rhubarb coulis.

You OK?

I love the flavour of it. I absolutely love the flavour of it.

That warm ginger and vanilla that comes through your ice-cream

is divine.

The tart needs more filling. It needs to be wetter.

What we asked you to do was do something that means something

to you. And when you cook something that means something to you

and it doesn't quite work out, then it really hits home.

Inspired by his nan, Danny has made- fillet beef on spinach,

served with Parisian potatoes, caramelised shallots,

horseradish cream cubes and a red wine and wild mushroom sauce.

the woodness of the mushrooms, and

that real wonderful spice and cream that comes with the horseradish.

The buttery potatoes go really well with the spinach,

and it all starts to come together.

A huge amount of work and I really respect what you're doing -

I think it's great. Thank you.

As a tribute to her dad, Emma has made a lamb loin

on chopped green olives and basil, served with flash-braised lettuce,

fresh anchovy, a quenelle of goat's- cheese and a lamb sauce.

Love the look of it. Now it's just got to taste as good as it looks.

There's just this weird sensation going on, and I'm unsure

whether I absolutely love it or I'm a bit frightened of it.

EMMA LAUGHS

I actually love the goat's cheese and the Gem, and the olives.

The lamb sitting on top, I'm not quite sure about.

I think it's really well cooked. I think it's really well seasoned.

I think there's interesting balance of flavours,

because everything is distinct.

I think it's beautifully presented.

I'm just... It's so different from anything I've ever had before.

It's...out there.

Thanks, Emma. It's a pleasure.

Jamie has made fish fingers, stuffed with sun-dried tomatoes

and basil, served with twice-cooked- chips, a pea and fennel cake,

and homemade mayonnaise and ketchup.

Inspired by your boys.

My two young boys, yeah.

love chips.

They can't get enough of them. I'm really impressed.

It's great. It's great!

Really, really good. Your fish is just brilliantly cooked -

it's flaky. You've got a really nice, crispy outside coating.

You've got sweet peas.

You've got a really brilliant attempt at ketchup, it's sweet and tangy.

There's nothing to not like about it, Jamie.

You done really well.

Thank you very much. Off you go.

That was just...intense.

I think a very, very exciting day.

The room was full of emotion and, I've got to say, some really good food.

Some very exciting food.

Danny's beef was excellent. Beef well cooked.

Mr Theakston, I've got to say, I was really impressed.

So here's the deal - we've got the boys through.

We've got Michael, Jamie and Danny through.

It's now between Cheryl, Javine and Emma.

Real invention from Emma today - lamb, goat's cheese, chopped olives,

basil and fennel seeds around the lamb. It was a really interesting,

strange combination - provocative and thought provoking.

We're going to send two of these people home today.

Tough decision. I don't like this.

We've always said we can only take the best cooks through.

The two celebrities that are leaving us are...

Javine and Cheryl.

Guys, thank you so much for everything you've done.

Me and you, girl.

You

You can

You can see

You can see how the final of the contestants get on. Now on the line

we have our callers. First on the line is Denise. What is your

question for us? I love venison, I am trying to persuade my son to eat

it. I would like an interesting recipe to show me other ways to cook

it. If you have a loin of venison, I would suggest a liquorice with it.

It is a really good accompaniment. Fruits go well with venison, so

damson, anything that is orchard fruit that goes well. The other big

tip is to caramelise the venison at the end. So a little icing sugar on

the venison and it gives it that really smoky caramel flavour.

Fantastic. What dish would you like to see at the end of the show, food

heaven or food hell? Well, I love Anne but I could not do that to her,

although I love paella. So I will go for food heaven.

Annette from Liverpool, what is your question for us? I have a big leg of

pork. Well, cut it down into chunks, maybe take some of the muscle and

the bone. Roast some of it, or you can slow roast it with loads of

spicing, cumin, coriander, lots of cardamom seeds and a little built of

water. Slow rest it so you have sticky pulled pork it is great in

sandwiches and burgers. Yeah, take it off the bone and

flatten it. Put all the spices on, ginger, garlic and barbecue it. So

you have obviously this huge piece of meat. Take half of the size out

of it by taking the bone out and flattening it.

So you are looking at Asian flavours? Yeah.

What dish would you like to see, food heaven or food hell? Food

heaven, please. I am looking at a glut of strawberries this year.

And we have Joseph. What is your question for us? I would like to

know how to cook pancakes and have a really good sauce with them for my

granddad. Well, Joseph that is lovely of you to cook for your

granddad. Well, two eggs and flour and the same amount of milk. The

secret is with the first pancake, put in some butter in the pan but

throw that pancake away. Then very little butter, shake it over, nice

and flat and flip it quickly. The classic to go with it is lemon and

sugar but I love strawberries, maple and something like that

What dish would you like to see, food heaven or food hell? I would

like to see food heaven. Charles from Wigan. What is your

question? I have a wild goose that I was presented with, I think it is a

Canada goose. I have not a clue what to do with it! Neither have,

Charles! Well, one thing to remember with goose, Charles is like with

wild duck, there is not half of the fat on it as there is on a domestic

goose or duck. So keep it pink. Cook it slower and be careful you don't

overcook it, but do remember that you won't get the same texture it is

more livery in flavour it is tough ner flavour than a domestic goose.

What do you Serb with it? I would go with damsons. It is a livery taste.

So damson is punchy. Slow cook it but don't overcook it. What dish

would you like to see at the end of the show? I could eat both but I

won't put the poor woman through it it must be food heaven. Steve from

Brixham in Devon, what is your question? I would like interesting

recipes to use with monkfish. one that I do is to get ham or

bacon, thin slices or Parma ham, Wrap it in the monkfish tail with

that and roast it in the pan. I think that barbecue and curry spices

go well with that. What would you like at the end of

the show? A fish lover or a strawberry person? Coming from

Brixton, I'm a -- Brixham, I'm a fish lover, so it has to be food

hell! You devil. Right, the Omelette Challenge. The usual rules apply.

The clocks on the screens, three, two, one, go! Oh, crikey! Come on,

Angela, let's go! Mine is scrambled egg! I have to disguise how bad this

is! It is edible. I didn't want to take it off too early. Your

penalised me last time. I want Anne to judge mine. She will

be fairer on me! She's not, trust me! Lots of salt and pepper on

there. It's a hide! You whisk it in the

pan. I would whisk it before. have to do it quick.

You weren't on the board but you are now. It puts you in good company.

Next to Pierre Koffman there. That is good.

Nigel... You did it in 32. 406789 you can take that back to your new

kitchen. So, will Anne get her idea of food

heaven? Or food hell, that mixed seafood paella. Our chefs will have

to make their choices while you get a dazzling display from the culinary

chef, Raymond Blanc. He is in one of the most impressive greenhouses you

The tomato season in Great Britain are all red, they're already

where plants are fed nutrient solutions instead of getting them from soil.

The heart of tomato growing country.

Preston, Lancashire.

At one of the UK's largest hydroponic tomato nurseries,

Raymond's meeting development executive Bernard Sparks,

who has worked in the tomato industry for over 30 years.

and my God, what a kingdom!

Thousands and thousands and thousands of tomato plants.

The nursery produces 150 million fruits a year from 15 varieties.

You may treat me as an old-fashioned boy,

I can assure you, to me, still, I love the idea of a fruit,

of a vegetable or a herb, growing into earth.

My father made me taste earth at the age of seven,

not just smell it, look at it, I tasted it,

so are you telling me that your system is actually better than growing them on earth?

I'm going to prove to you that our hydroponically grown tomatoes are as good

across the whole year as tomatoes grown in the soil,

and consistency and continuity is hugely important to us.

I stand to be counted. Let's have a look, let's have a look.

But you've not eaten one yet? Come on. I'm going to now.You must.

OK, I'll take that top here.

It's a very, very good tomato, and I will not say it

if it wasn't, OK, to please you, that's a very good tomato.

I noticed.

But it's a very good tomato.

What we're doing is exactly the same as in the soil except we haven't got

the worms, we haven't got all the microbes.

We can argue about this till the cows come home... We can and I would!

To match the taste benefits soil brings to the fruit,

new growing methods are being developed by chief tomato grower Andy Rowe.

I'd like to show you the woodchip. Oh, yes, that eco, what do you call it? Eco fibre.

Andy's developed a pioneering system using the by-product from sawmills as a soil replacement.

Oh, yes, that's much better,

oh, yes. Look at that.

That smells of lime, you can... you can smell it.

Lovely, it's not rotten, it's alive, it's earth which is alive.

You are telling me that that earth which you have created, effectively, is as good as my mum's earth,

where the tomato gets its nutrients deep in the soil?

Yes, I am, I am. It's as good as.

Let's taste it, that's a perfect tomato,

and the balance will be just right, you can actually see how it tastes.

Thank you very much.

Have one on me. Thank you.

I cannot disassociate food from the soil, I can't, I simply can't, but to see that earth, that fabric

of earth where you have fungi with organism, you got all those

things moving around, that is exciting.

Have you got a recipe for the tomato sauce?

A quick family meal using beef tomatoes is Raymond's next dish.

We are going to do a very simple dish, stuffed tomato which is really part of very much of the

French repertoire because it's so delicious and it's so simple.

They're ready to be stuffed, begging to be stuffed.

just so they don't wobble and

roll over like little Humpty Dumpties.

So just nicely scoop it out.

So I'm going to leave as much flesh as possible inside.

Tres bien.

I've got my ingredients here, minced pork,

I've got fresh breadcrumbs - not dried, fresh breadcrumbs -

to help the meat not to be so tough.

Add egg yolk, parsley, tarragon,

garlic and shallot.

It's a very French thing, garlic, shallots, parsley, hint of tarragon, cos that's a classic.

Olive oil...

Voila.

..and grated cheese.

A bit of Comte cheese, because I can't help it, I come from that region.

And season.

Can you give me, the next time, a big giant mill pepper, please?

Always taste, even raw pork, well, the chef of the house,

it's a duty, OK, I cook at home, I do not do that.

Your stuffing just inside.

Tres bien. So it's very much simple family meal, could do

wonderful hamburgers as well, goes back to years, I mean, many years.

Just slide them into the oven,

180 pre-heated for about 20 minutes, 25 minutes, according how big they are.

Adam? Yes?Can you bring me some basil, please? Couple of leaves.

Can you get me some basil leaves? Yes.

To accompany the dish,

tomato sauce made from stewed plum tomatoes, onions, garlic...

Voila. ..and a handful of basil.

Personally, I like a lot.

That has cooked beautifully...

Oh-oh, come on,

oops, it's stuck away, come on, come on. Good.

Add the sauce... Parsley, please.

..and roughly chopped parsley.

Of course, you can use chive,

if you just simply...

Simple, home cooked.

Obviously you can change the mincemeat by fish, by risotto, any bits you have

left in your fridge, practically, almost, you can put it inside that tomato,

and it's simple enough to make.

Right

Right it

Right it is

Right it is that time of the show where we find out if Anne is facing

February fen or food hell. We have the strawberries here, that

is food heaven or the pile of seafood there, which is the food

hell. Now, they have been nice to you, you

are getting Pavlova. Wow! So, we start off with the eggs.

Meanwhile, the guys are preparing the strawberries. We are doing this

in two batches. We are doing a glaze with this. So we take the egg whites

and break them into the bowl. The key to meringue, I find, it using a

bowl that is really, really clean. Grease really affects the meringue.

Any oil or butter in there, you have to make sure it is really clean

to make sure it is really clean I am using six egg whites there.

These are medium eggs. We have 300 grams of sugar.

I am fascinated by the way you separate your eggs.

You can do it shell-to-shell. That is how I do it.

It is quicker that way. I will remember that.

If you want to add a pinch of salt, that is fine.

But really we have the sugar and everything else to hand.

This is caster sugar? Caster sugar we add in a minute. I am doing a

glaze with this. This glaze is basically, almost like when you

glaze a little tart let with the apricot glaze on the top, but I am

making my own with the strawberries. You just blend the strawberries

down. There is no sugar nor water in there, nothing. We blend that to a

puree. Then have a warm pan handy. Blend that down.

You get a pure flavour of fresh straebz.

Pop that into there. Then press the seeds out of it. So

we want the juice. -- you get a pure flavour of fresh

strawberries. Traditionally in a Pavlova you use passionfruit. You

would not use strawberries. Some say it is the national dish of New

Zealand, some say it is the national dish of Australia but I will not

argue, but it is named after the ballerina, Anna Pavlova.

Now, this is the glaze. I will add some sugar in there and bring it to

the boil. Next is our meringue. White wine vinegar, cornflour and

300 grams of sugar. If you see the way that you add the sugar... You

can hear the machine dropping down a gear. It starts to work harder.

Now you add the vinegar. The gelatine. Now you add the

cornflour. The cornflour and the vinegar will make the meringue

sticky in the centre. Right, I have never done that.

They are the two ingredients in there that you need. Then all we do

is bring this over... Do you need the Pavlova, James? Now, you have

the meringue here. There is no need to pipe this.

I always make it stiff. You have not done that.

I want to make it soft it is delicate.

Well, you are about to find out, but you don't want to make it chalky.

That is my lesson. It can be but... Now pop that in the

oven. A very hot oven? No, this is low.

110 degrees. Then we will watch these having a laugh trying to get

this off. Look at them, tuition feedle dumb

and tuition feeding dee. Well done! Thank you, Anne.

-- tweedledum and tweedldee. Now we take the cream mixed with

vanilla. That goes over the top of there... Wow, look at that.

Those people in the gym at the moment, you are going to be having

to turn up the machine to run a bit quicker. There is sugar going on

this as well. Then we have the strawberries. You just pile these on

over the top. You can't beat new season

strawberries. Just try that.

I'm going to. They are delicious. That is the highest reaches of

heaven. As good as the asparagus? ! Better

than the Guinea fowl. I was going to say.

My poor Guinea fowl. Now over here I have this sugar. I

need a pastry brush. This is the glaze. Take that off

now, the rar mell. You don't want to burn it.

No, try not to burn it! This glaze is the strawberries in there.

The clever thing about this, obviously when you put the caramel

on you get the change of texture. This is where you get... You keep

moving around! I'll keep moving around you.

That is difficult. We're not dancing! Because this has

the gelatine in it, the glaze, it will go sticky. You have the mixture

of the creaminess of the cream and the crunch.

Heavenly. Look at this, delish.

Are we having pure cream on top? have loads of cream underneath.

Angela, get some cream! Get some cream! There we go, beautiful cream.

Wolf cream. I like whipped cream. You would like

some whipped cream on top? Wolf. Where would you like it? On top.

No, not yet! I need a piping bag. Wait a minute! It is ayous here,

Oh, I only have to look at it! Hmm! Nobody else is going to get a go.

I'm glad you like something, Anne. She likes that.

That really is heaven. Right, to go with this, Peter has

not listened to a word I have been on about. He has chosen a Taste The

Difference. Can you say that? It is Brachetto D'Acqui.

It is pink and it is from Sainsbury's. It is bubbly! Some fizz

there. Cheers. Best of luck with the book it is out

now. What is it called? It is Strict Strictly Anne. By Ann Widdecombe.

Are we going to see another novel later on? You will.

Did you enjoy that? I loved it. So we have English strawberries

there. So many different types to choose from, but go to the

supermarket. They are bang in season. I believe we are going to

have a bumper crop of strawberries because of the weather. Slightly

later but a fantastic crop of strawberries.

This is great, that is revolting! perfect end to a perfect show! See,

I don't like it either. That is all from Saturday Kitchen

Live. Thanks to Angela Hartnett, Nigel Haworth and the fabulous Ann

Widdecombe. Thank you very much to Peter