08/09/2012 Saturday Kitchen

Good morning. We're back. We're in HD, we've made quite a few changes,

but one thing that is still the same, there's 90 minutes of mouth-

watering, world-class food on the And welcome to the show. Joining me

in my brand-new kitchen, in a brand-new location, are two great

British chefs. First, the man behind the award of winning London

restaurant, Trinity, it's Adam Byatt. And next, a chef from the

opposite end of the country, but the wrong county, it's Lancashire,

it's Nigel Howarth. Welcome to the show. Morning. Adam, what are you

making? Salt -baked sea bass, with fennel salad. And cooking with

assault is easy. It may look odd buying that amount of volt, but

it's brilliant. Yes, it's a brilts mechanism. And meat on the menu?

Yes, Roe deer with black cants. It's a lovely seasonal dish.

blackcurrants. Two drinkingious- sounding dishes from our chefs and

a line-up from our archives. Today, there are episodes from Rick Stein,

the Great British Menu and Rachel Khoo.

Our guest is a hero, she claimed gold for Team GB in the Olympics,

it's Katherine Copeland. And you have the medal. I bet that never

leaves your side? No, no. It's been in my handbag all the time. I don't

want to leave it at home on its own. Let's look at it. This is for the

double skulls? Yes, I did lightweight double skulls on the

middle Saturday. That was the superSaturday when everything came

into place, because just ten minutes before, the men had won the

fours. Yes, and we heard the cheers and you could hear the national

anthem and we were, like - I could tell they'd won, but I didn't want

to think about it too much, but it was amazing to win one after the

other. I'm not going to pick it up. Now, today, you can vote on food

heaven or hell for Katherine. Our studio chefs decide which you will

be getting, not that there is any doubt with this one. Food heaven,

what will it be? I love scallops. Italian food I really like. I've

just been to Italy and I really love it. And food hell? Smoked fish.

I'm not very fussy, but I really don't like it. For food heaven, I'm

going to use the scallops with pressure pasta and prawns. The

scallops are seared in a hot pan with butter and thyme and the prawn

shells are blamed in brandy and served on a bed of fresh linguine.

With diced tomatoes and shallots. How does that osound? Really nice.

Or the food hell will be smoked mackerel with lemon juice and

rolled in flour, egg and breadcrumbs and served with chilli

and coriander sauce and watercress on the side. But you have to wait

until the end of the show to find out what Katherine gets. If you

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

You can pet your question and say whether Katherine should be facing

food heaven or hell. Right, waiting at the hobs is a man

with the honour of cooking our first dish in our brand-new kitchen,

it's Mr Adam Byatt. I feel privileged. It's all brand new.

it works! What have you got? Look at this sea bass. It's whole. I'm

going to treat it with the out most respect and I'm going to cook it

whole. It would serve eight or ten whole. It would serve eight or ten

people. And we have fennel and radish.

That's a 3kg bass, it's huge. when you see the smaller ones, they

are generally farmed are they? the little ones. This is a proper,

grown-up fish that will feed a lot of people. People are nervous about

whole fish and it is a huge investment, so I think this is a

great way in which to treat the fish, with the out most respect and

if you follow the recipe it's so simple and it works every time.

this will be classed as the king of all time? Chefs love a sea bass,

but there is a reason why. They are an amazing fish, but I think the

less you do to it and the more respect you give it....Cooking

salt, you must do that at your place? Yes, we do. That's an

incredibly big fish. It's fantastic. We tend to do a lot with vegetables

at the moment. Celeriac and beetroot. That sort of thing.

is on the menu at Trinity - I'm taking it back this afternoon! I'm

leaving that exactly like that and we make the salt base. It's simple

table salt. Egg white. That's all it is, two ingredients. You do look

odd buying it in the supermarket, because it is a lot of salt. That's

right. And to tell if you have enough egg white, you want the

consistency of sand. Is that enough? Yes. And we'll pop it into

the bass to flavour it. So just keep working the egg white into the

salt. I often think fennel is an under-used herb as well. I love it.

It's lovely on a barbecue as well. That's now come together. So you

don't whip up the egg whites? it's simple. Just like wet sand.

I'm going to have to use my hand and put it on there. You can't lift

it because....why? I have a broken collarbone, and I wish it was a

party that I could say was the excuse, but it's not. I was messing

around in the swimming pool! So you put salt on the bottom.

put it on patchment paper and we've turned it upside down which will

allow us to slide it off ones it comes out of the oven. What other

fish would lend itself to this? have done whole sea trout like it.

That works nicely. I tend not to do flat fish, plaice and what not.

you want the fennel in it? If I'd remembered! The one in the oven has

fennel in it! And that wants 15 minutes a kilo. So 45 minutes in

the oven, as hot as you can possibly get your oven, so 220, 240.

Would you put it in? Yes. I'm going to make some potted shrimps. There

is melted butter there, to infuse. Thank you, James. And about 45

minutes this one? Yes, 15 minutes a kilo. So, lovely melted unsalted

butter. If you'd like to ask a question on the show for our chefs,

call our number: On with the garnish. So, infuse the

butter with Cayenne, and the most important ingredient for me in

potsed shrimps, is mace. And that's standard from Morecome Bay.

it's the kernal from nutmeg, isn't it. Yes, but it has a more perfumed

note to it. Yes, it's fruitier. Lemon juice. These knives are sharp

now! They are, yes. And I'm going to chop a shallot into it. Melt the

butter and let it cool down again, because you want it to emulsify

over the shrimps. Which are you putting the shrimps into? That one.

Do we need this one? Yes. Right. That's it. This, in theory are

potted shrimps. That's your fennel. The idea of that is to put it in

ice-cold water to crisp it up. That's right. It makes it super

crispy. That salad is all about the texture and the fennel, nice and

crispy is beautiful. Dinner for and I've made one earlier that is

set already with the cold butter. So, if you wanted potted shrimps,

you put that in a pot with a bit more butter on top. That's it. And

then we're going to make a salad out of that. Just shake that off,

mix it with that and the shrimps and pop some olive oil into there.

Try not to get the ice-cubes in there as well. Yes, too crunchy.

And you've opened your second restaurant? That's right. Just

under a mile from Trinity, and it's more like a bistro and it goes

beautifully. And we're positioned in the two of them, so it's great.

And these in there? Yes, put half in there and mix the whole lot up.

And a bit of dill. Isle' try and slide this. If we have bell-behaved

prachment.... -- patchment... When you do it in the restaurant, do you

use a smaller fish than that? no, no, we do it for eight to ten

people and let the waiters have the fun at the table.

Slide the knife into the thickest part of the fish and touch it on my

lip...When It burns your lip it's ready, and if it's cold, put it

back in. That's right. It's not complicated! Cut it through like

that and it lends itself to a nice presentation, like that. That looks

great! The other thing, to tell when it is cooked, the best way, if

the skin comes away naturally like that, the fish is pretty much

perfectly cooked. If it won't come away, the fish is not cooked. Isle'

lift a piece out for you so I know there are no bones. It's

beautifully cooked. That goes on there and this is my whole salt-

baked sea bass with a fennel, radish and potted shrimp salad.

I'll carry this one. The great thing about this is the

presentation. It looks impressive, doesn't it? I just said that, it

looks so impressive whole like that. Taste that and tell us when you

think. Because although it's cooked in salt, it's not salty. Yes, it

doesn't permeate through, it just enhances the flavour. And keeps it

moist. And it's a fantastic presentation. That's really nice

and it's really not salty. It's really good.

We went Olley to a place with an Olympic theme to choose the wine

this week. So what did he choose to go with the stunning sea bass?

I'm here at St Mary's University College, Olympic and Paralympic

training ground and this is the track where Mo Farah has trained!

And I'm setting off to find the best wines on the high street.

With Adam's succulent crusted sea bass I'm after a white wine with

the dancing freshness of the crest of a wave to serve this dish all

the way to the shores of Happy Land. You can go for a Peccarino from

Italy, it's sparkling, but you have the intensity of the shrimps, so I

need a wine with swell. I'm selecting the Poggioargentiera

Vermentino. It's fit for Neptune's banquet.

It harnesses the dazzling power of the sun to make a seaside fresh

white wine. Oh, that is like a high dive into a bowl of liquid glory.

What I love about Italian white wines is they are invigorating

without being sharp, which makes them perfect to pair with white

fish, such as bass, but because of the shrimps you need a zing in the

tail. And finally to go with the dill and the radish and the fennel,

I'm looking for an aromatic character to the wine, which

character to the wine, which Vermentino is brilliant at. Cheers!

Cheers, indeed, we got there in the end! What do you reckon? Really,

really, really good and this is nice! It goes very well. It's nice

and light. It's certainly not one I would pick or care to pronounce

again, but it's lovely. Yes, and for that price, it's a bargain and

a decent wine. What else do we have coming up? Roe deer with

blackcurrant sauce and a slaw. now we head off to Spain with Rick

Stein who is in Spain, in Rioja, which is world-famous for red wine,

but also chorizo. Rioja is the smallest region in

Spain, but I wouldn't mind betting it is the richest too. For the very

first time on this journey, as I travel eastwards I'm feeling a

touch of the Mediterranean. It's been a journey of discovery

for me. GEARS CRUNCH

Excuse me, the gears on the campervan are not to my liking.

People have an impression that Spanish food is all olive oil and

paella, the things we know, but the real country cooking is much more

wedded to the land, really and it's not a particularly well-off country.

We get all this impression, with the beautiful roads and the

windmills they have that everything is charging ahead and it's a

successful economy, but the real Spain is not like that. It's much

poorer and making used to using all that is available. And what is

available are all the things that I like, good tomatoes, olive oil and

garlic, and...much good gears! I couldn't pass up this opportunity.

This is the maker of one of Spain's most iconic products. There is no

question that this is the most famous sausage in Spain. I know my

pronunciation is way off key, but it's not chorizo, it's choritho.

The sausage has a lot of fat in it, and there is dried garlic, rock

salt and pimenton. And then half a litre of water is mixed in and it's

turned over....by hand. I used to think that chorizo was

hung up in smoke, but it's not, it's down to the spice, the

Pimenton. And the yellow of satisfy European.

And no self-respecting kitchen in Spain would be without either of

those. Actually, I've found out

subsequently that some chorizos are smoked.

I asked Esther how important chorizo was to the people in

Morocco. She said all Spanish people eat it's not just eaten on

its own, but in tapas as well. And it's as important as the hams and

as important as Salamy is to the Italians.

-- salami.So that's how they do the links, they stitch up the ends. In

the winter it's weather depending how long they hang it up, in the

winter four weeks, but in the summer, it's three.

I really felt I'd learnt something that afternoon and began thinking

about when I could cook with chorizo. Well, I thought I would do

partridge, because they're presentful here and white beans. It

presentful here and white beans. It has to be that.

I came up with the idea of this dish, and it's my take on the food

ofry yockyo, when I was watching -- of Rioja, when I was watching

Esther make the chorizo. They are the most famous sausage in Spain

and flavour so many dishes and I thought what would go well with it,

and I was thinking of the big, open spaces and the par ridges, cabbage

is a bit of a British thing, but the Spanish eat a lot of cabbage in

the winter. And wine and shallots and white beans cooked with pork

bones. The beans have been soaked and you'd be surprised how much

flavour you get from the pork bones. Next, fry off the chorizo and

instantly comes out the fat and the colour. And the par ridge is really

popular in Spain, I suppose they thrive on the terrain and there are

so many shooting Saturdays in the country, it's big business.

And the minute you start cooking with chartitseo you get that lovely

colour coming out and the Pimento as well and you know it will bring

out the gamey flavour of the partridges. Put sea salt and pepper

on them and put them in a hot oven for 25 minutes.

Game and cabbage go so well together. I think if I was back

home I would use Savoy, it's a bit sweeter, this is the sort of

cabbage you'd make coleslaw with, but I got it in the local

supermarkets. And cut the Serano into lardons. I

just think the Spanish are so lucky to have such positive flavours such

as the Pimento garlic and deep red wine. It just makes the food so

lively. The partridge, especially the red-legged one, has been adored

in Spain since the Middle Ages. Poets and painters have

immortalised it and it's been on the menu of kings and Queens for

centuries. Now, add the onion, garlic and

Seroto and the Rioja, and don't be stingy and add the thyme, and the

cabbage. Stir it around so it is coated with the liquid. Add chicken

stock and butter. Melt that in, cook for a few minutes and it is

done. Serve it up with the beans. I think Spanish white beans are the

best in the world and out comes the cabbage and chorizo. I'm pleased

with this and the idea started off in Esther's butcher's shop!

Enjoy it with what is left of the Rioja. This dish will not

Rioja. This dish will not disappoint!

That looked fantastic. Now, I thought I'd kick off our new look

with a masterclass and the first thing all chefs learn at catering

college and it's not how to put on a plaster. It's how to chop

a plaster. It's how to chop vegetables.

First of all, it's the way you hold the knife. The knife is really

important. Always use a bigger knife. You can't chop anything with

a small knife. Pick a knife with a nigh handle that feels good with a

good grip. You don't want it to slip out of your hand and you use

the same motion with all cuts. Basically, slice through the

product. And as it starts to get smaller the same action applies,

but you just get closer to the board. Julien is a rocking motion.

Keep your fingers out of the way and the knife is raised from the

board. Always cut with the nails gripping the food, it keeps them

out of the way and basically rock the knife backwards and forwards.

And that is a simple Julien. It's very easy to do.

Now, baton s are slightly thicker, but the same action. Easy, you

could do that? I didn't know there were so maerch way -- so many ways

to chop up vegetables! This is what we call Brunoire which

is a Julien, and the tip of the knife never leaves the board, it's

rocking it. That's why it's important to use a big, heavy knife,

but nice and sharp. And you can put Brun oise into sauces. And the next

style is the same, but a bit bigger. So the same action. Whatever you're

cutting, it's exactly the same action.

The only one that is different in the classic cuts you learn in

college, which some chefs still have on the menu, but I haven't

seen since the 1970s. It uses a little turning knife. You turn the

courgettes, like that. And we turn and you end up with a barrel shape

and it's that knife that makes it much easier to turn.

And I'm going to put that with salmon. But the secret is, you

can't chop with a small knife, you must use that rocking action.

Unless you're chopping a shallots. Keep the root on the onion and

slice through it, the same action with my hands, I'm slicing through,

not cutting through to the root and then slice this way and it's the

same way, backwards and forwards to chop an onion. I'm going to use

this to make a sauce to go with the salmon. First of all,

congratulations again. It's sat there. I can't believe it. It's the

first time I've touched a gold medal. But you're a young person in

your sport. You started when you were 14? I just started when I was

in school. I just did it because my friends did it, I'm a bit of a

sheep, my friends started and I started and I just carried on.

are you at a club now? I'm at a club now. They've started at school,

now, a lot of talent schemes. So people scouted them at schools. I'm

a lightweight, but heavyweights have to be really tall. But when I

was at school, I had hopscotch and tidaly winks, we didn't have rowing.

To be spotted at a young age, and natural talent, when you're up

North, most of the training is down South, is this why you came down

South? Yes, when I left college I came down South for a year, purely

for that reason, a lot is based down South. In the past two years I

moved back home. I just love it there. The river is beautiful and

I'm really happy there. The national base is down near Reading,

that's really nice too. But it's a tough training schedule. I see them

when I'm coming to work of a morning, on the River Thames. It's

a lonely existence, because you're training at five or six in the

morning, something like that? wouldn't row at five! We get there

at half seven, so I'm OK with that. It's like a job to us and I love it.

I just get to do sport every day, and I love it. But when you went

back up North a second time where you met your coach it transformed

your life, I suppose, certainly with competitions in line? Yes I

think I was just really, really happy and my set up in life. I

suppose it makes me sound a bit like a geek, but I just love rowing.

And I looked forward to training the next day and I'm really happy

there. And I think that makes a massive difference, if you're

really happy in what you're doing. But your first gold came when you

moved up North in the under 23 championships? No, that was my

first year I went back. This is my second year back and the Olympics.

You originally got your first gold for single rowing? Yeah, and that

was the World Championships and that was like a younger age group.

So this year, yeah, it's all happened a bit fast. It's a bit

like a whirlwind. This is my first year of being a senior. And six

months before the Olympics themselves, you met Sophie Hoskins,

your rowing partner. Yeah. What was that like? Well, the way it works,

we trial individually all through the year and she's amazing, a

really strong girl. We'd met on a few camps earlier in the year, but

we were only put together in March time. So we didn't have much time

together. Because the race itself was amazing. If anybody hasn't

watched it, you were on ten minutes just after the men's four won gold.

Yes. You said you heard it when you were at the start line. Yeah, I did.

That must have put the pressure on you even more, did it? You know, I

didn't really think we had that much pressure, which was quite nice.

And I thought we would never be in that situation again, because we

didn't have the pressure so we could just enjoy it. So you set off

at a fair pace. Yeah. Was it the Greeks that overtook you as well?

Yeah, they were probably the favourites, they were the world

champions from two years before this just happened and they've been

pretty dominant. But I just thought we had nothing to lose. To be

honest, if we'd have gone off and blown up, it wasn't like we were

expected to win. Yeah, we just had a really fun time. And then you

famously said something while you are were in the boat! Yes, I wish I

hadn't. First of all I said we had won the Olympics, and then I said

we would be on a stamp. My mind was just blank because I was

overwhelmed. And that was the first thing that came into my mind!

done. Enjoy that. Those are diced tomatoes which have

been de-skinned and de-seeded. But that's the lemon juice, olive oil

and the tomatoes, nothing else. This is really nice. If there is a

tip you'd like knee demonstrate on the show or you need help with a

cooking technique, drop us a line and we'll try to answer them over

the next few weeks What will we be cooking for Katherine at the end of

the show? Scallops seared in a hot pan and a

sauce from prawn shells flamed in brandy with tomatoes and cream

served with pasta and linguine and finely-diced courgettes. Or she

could be facing food hell, which is smoked fish formed into croquettes

with spices and watercress on the side.

You have to wait until the end of the show to see the results. Now,

we encover this year's Great British Menu. This year, the theme

is to create dishes for the Olympics themed banquet. Take it

away, guys. Chris Fearon is first out of the

blocks with his Olympic clay pigeon shoot, a take on a North African

tagine. I made minor mistakes earlier in the week, but they cost

me big time. But as he approaches the finish line, disaster strikes

to his clay pigeon tagines. They've melted. That's crazy. He has more

of his special dishes but time is now against him. It's a race to the

finish as he rescues what he can and plates up again.

When you put it down, can you just do that? That's it. Steady Eddie,

boys. Oh, my God. Will the judges found the rescued clay pigeon shots

ground breaking enough for the Olympic feast. Oh, it's cartridges.

This gets off to an explosive start. This is a clay pigeon, isn't it?

Yes. That's one of the Olympic sports, but does it match up to the

presentation. This is delicious, the meat is so tender and the

combination of the fruit, the almonds everything. And that sauce

makes it hum together beautifully. This is an absolutely delicious

dish and I'm loving it, but I just wonder if it doesn't give too much

to the presentation. You are such a kill joy. The presentation elevates

it, but it doesn't alter to the beauty of the dish. I think it's

imaginative and looks great. Happiness.

So, Chris Fearon's clay pigeon shoot is off to a flying start.

Will Chris Bell be able to match it? The judges are hard to please.

That's right. He's kick starting the menu with an unusual rhubarb

and rabbit dish which did well in the heats, but could do better now

he's made improvements to the biscuits after a hint from Mr

Corrigan. What are you going to do with the dirty biscuits? I've taken

them off. Will the judges appreciate all the efforts? Will

Chris Bell's revolutionary rabbit and rhubarb dish reach the same

Olympic heights as rival Chris Fearon's? If this is a starter, I

dread to see the main course. There's a lot of food. It is, but

it's incredibly pretty. My one concern is can he do it for 100

people? It's a real ask. I agree, it's a very complicated dish but

this chef got out of bed and said, "I want to try and win this

competition." I think it is a finely-accomplished technically

beautiful piece of cooking. This is the first start we've had that is

first rate, both starters. So both chefs are neck-and-neck going into

the second course. Have you made any changes? No, but it's difficult

getting it ready on time. Olympic skate rings feature several

pieces and fish which were undercooked in the heats. You were

undercooked before, are you going to overcook them today? You just

keep your head down. I am tpwhefrbz it, but I need to -- nervous about

it, but I need to keep focused and keep my head down. Well, I like you,

Chris, but I'm not going to lie to you, but I hope you crash and burn

this time. And that wish nearly comes true.

OK, customer, customer, customer. Thanks very much. Cheers.

Will Chris's rescued skate ring dish sink or swim with the judges?

I think a fortune has been spent on theatrecle display. This is

obviously a skating rink. I think this is a bit much of a joke. To

have a sort of Olympic reference...but to have a theme

it's like telling a joke over and over again. What's wrong with

having a theme, it's a themed banquet. But the potatoes are

overcooked and I think the choice of fish is poor. I think the

potatoes are boring. I don't see what the beef marrow has to do with

it. The whole sum is not exciting enough. So the fish did didn't

break any boundaries, will Chris Bell's dish of poached turn yacht

and bourguignon snails catch the eye of the judges? Sometimes nerves

do get the better of you in here and it takes over. It does. I start

to drop things and all. Just as he is plating up, there's a major

problem. Is your fryer not on? going to be a minute on. His deep-

fat fryer is not hot enough to cook the snails and will need a few

minutes to heat up. You'd be good at the javelin. He now runs the

risk of overcooking his fish, a mistake it can't afford to make

in something. It's horrible. There's something weird about this.

I hate to do this, but I think it tastes disgusting. I think the

whole thing has been misconceived. We asked them to push the

boundaries, but I think this pushes the boundaries of decency. They are

allowed to change one dish. I think this would have to be destroyed and

incinerated as an offence to human health. And you can see who make it

is through to the final in 20 minutes. Still to come: We welcome

Rachel Khoo in her Paris kitchen. She's making ham, cheese and bread

muffins in her Paris kitchen. And we have the omelette challenge with

all-new equipment! Can you maintain your excitement? And will Katherine

be facing food heaven of scallops or food hell of smoked mackerel?

Cooking next is the man who has a Michelin restaurant in Lancashire,

it's Nigel Howarth. Thank you very much. What are you cooking? Venison,

Roe deer, and an array of ingredients. I'd like you to start

off, if you could make the sauce. We have fresh blackberries, because

we are coming to the end of the blackcurrant season so you can use

black berries instead. And make the sauce. That's like a bechamel sauce

but made with stock instead of milk? Yes. This is the loin of Roe

deer, the prime cut. And we cook these for four minutes. So, in a

really hot pan, seal it and get it into a hot oven at 108 degrees.

there's red wine and a touch of vinegar and stock in there.

And butter. Get that reducing down. So it's quite quick to cook, the

loin? Yes, we're cooking it in actual time so it is very, very

quick to do. I have the black pudding here and I'm going to get

it into a bowl and put some onions on there and cook them in butter

and add a few onions to that and I'm going to roll this into the

infamilies cling film. So the sauce gets reduced down and you end up

with the liquid that has the blackberries in. Yes, put a good

quality wine vinegar in there as well, to give it a kick. When I

worked in Scandinavia, with game, they use a lot of vinegar in the

sauces. What took you to Scandinavia? I did an exchange with

a Swedish cookery school. I actually go over there and work

every year, and it's good because they are very tuned in. What about

black pudding then? What makes a good one. It's from Lancashire,

obviously, but what makes a good one? I don't like it smooth. It's

the seasoning. And one of the secret ingredients that nobody

tells you about is they use penny royal. And that's an unusual herb

because it is from the mint family but it's just very mild, but has a

spicey kick to it. Do you have a prisons of Roe deer over Red Deer?

Yeah, I like Roe deer and through the summer as well, you can use roe

buck, so it doesn't go out of season. Have you used Muntjac?

used it, but I don't think it's as good as Roe deer. OK. Once you've

cling filmed it and rolled it, then set it up. You'll be familiar with

tasting some strange things before. You had rang roo, haven't you?

yes. -- kangaroo. Was that in the Olympic canteen? No, I went to

Australia for the-out games and I tried kangaroo. Why do you cling

film it and roll it? You need the shape so you can roll it into the

potato later. It's just to keep it in shape, really. Do you want me to

peel the potato? If you could, please. Lovely. Is that all right?

Yep. You've done this before, haven't you? Yes, I've been

learning my knife skills in the break when we were off air!

And with our spaghetti machine ....This Is a new gadget! Yes, it

is. I need to put a bit of butter - are you going in there? I was.

I go in there. We need more pans! You've nicked all my butter as

well! We work well together! With the spaghetti machine here,

you just need to keep working it through and you get spaghetti

potato. Pop it into the butter and then, hopefully, wrap it around our

black pudding. Because this is going to get deep fried, yes?

You need the butter to stop the potato going black and sticking.

tell bus your restaurant now, because you've had it a while?

You also cater for the football ground as well, don't you? You said

you wouldn't mention it while we're here! No, we cater still at

Blackburn rovers. We're in the last year of our contract there which

we'll hopefully renegotiate soon. And just while I am - can you see,

you've set up the black pudding and you wrap the potato around it, like

so. And you can do it all day long, it's very, very theraputic. A very,

very good job for the wife and children, I would say. Keep on

winding it, and it's evidently an old Lancashire trait. So, Hey,

presteo, I have one in the fridge that I did earlier!

The onions and the cabbage we're just gently frying there. And they

are in a gentle bechamel sauce. that goes into the deep fryer.

how long? That's three minutes. I'll look after that. Isle' get the

venison out. -- I'll get the venison out. There

is one thing with your dishes, they're quite easy to follow,

aren't they!! There had to be an essence of sarcasm there! I sent

five dishes down and they picked the most complicated. This is

Pontefract cake and it creates the base of the dish and you wind it

around. So when you eat the Roe deer it's going to be absolutely

beautiful, with that essence underneath.

I need a fork. There. Season that. This is really lovely. And we've

been serving this with game now for a good 12 months and it is really,

really lovely. Just twist it around the fork and pop it on, in a pile,

at the back. And then ...we're going to pop our little compote of

blackcurrants there, like so. While James has brought that out, I'm

just going to pop on some liquorice powder. How do you do that? Nothing

is easy. Do you remember the liquorice sticks, you just blend

them up. And this is something else I got from Sweden, when you're

cooking game, always icing sugar to finish it off in a really red-hot

pan. All right. I'll do that. really need a red-hot pan for this.

I've been out locally and picked a few blackberries to make you all

feel at home. So they are wild. And I put the potato-wrapped black

pudding on there.... Go on! Cut our - obviously we're having

our Roe deer rare. A little bit of salt and a little touch of pepper.

Pop that on to the plate on top of the compot e. You've been a good

comis chef today. I'm worn out! there we have it, deep-pride

potato-wrapped black pudding, Roe deer and cabbage slaw and

blackcurrants. And don't forget this! What is this? That's the gel.

The blackcurrant gel. I don't know if you're ever going to try that at

home, but taste it. I love black pudding. Yeah, black pudding, Roe

deer. I don't know what to have first. Is Northumbria a black

pudding part of the world? I have quite a lot of black pudding in an

English breakfast. I have to watch my weight with rowing, so I don't

have it all the time. Tell us what you think of that? Happy with that?

That is amazing. Let's see what With Nigel's romping Roe deer, a

classic pairing for such a lean and vibrant dish would be a juicy piano

Noir, but for this dish with its extra complexity, we need a wine

that we can saddle up and ride, so I'm choosing the Reserve de la

Suarine Rouge. This wine comes from around France' Rhone Valley. My

pick, at the moment, for top red wines after a run of fantastic

vintages. This is a bit like the Three Tenors, apart, you get a fan

256ic -- fantastic soloist, but together, there is real harmony.

You get fruityness and the earthy, sweet crunch of that cabbage slaw,

for that you need the wild, herby hillside elements of this wine.

Here is to the delicious deer. Cheers!

There is no black pudding for any of us. She's eaten it all. It's so

good. What do you reckon to the wine to go with it? It's fantastic.

It's rounded enough with a bit of acidity and it's good. There is a

lot of flavour going on there as well. There is, and it's good with

the liquorice. It's not easy to get something that goes with all that

combination. Now, it's time to see who will represent Northern Ireland

who will represent Northern Ireland in the Great British Menu.

Chris Bell is up first with the savoury Bakewell tart and duck and

cherry. It scored well in the heats, but was dangerously sweet, but will

the judges think it is too sweet and be a step too far?

He needs a good reaction here to come back from his fish course.

Oh, that smells so good. This is duck. We've got a bit of duck hart,

duck pate and duck chest. It's a savoury Bakewell tart. It has a lot

of challenges to it, rather than a fulsome piece of work. But it is a

classic combination. I've got that. Are you turning your back on

hundreds of years of French classism. It's too sweet. It is

sweet, and the pastry is not great. It's a second-class tart, not a

gold-winning tart. The other Chris is serving up a

basil foam which didn't work well in the week.

That's certainly hot to send. My guess is what we have here is

lamb, lamb fillet and lamb sweet bread and a bit of lamb breast,

which is made like bacon. And very good it is too. It is delicious,

but all the invention has gone into the presentation, and the dish

itself is conventional. Come on, that lamb is statutely delicious,

I'm in the field with that lamb. To cook it at that level is a real

skill. I don't think this foam is good cooking, I don't think it has

any flavour and it is slightly horrible. I'd happily eat this food

any day. I'd eat the food, but I want fireworks. The only thing I

haven't eaten before is the basil and balsamic foam and I wish I

hadn't eaten it. Time is running out to impress the judges. Next is

a summer salad of April carrots and pistachio, cooked with a vacuum

cooker for the apricots. I wouldn't know you had vacuumed them, they

just taste like cooked apricots. Is it worth that big machine? It's a

new technique and that's what the brief is looking for.

Chris is also cooking the pistachio cake in a microwave, but will these

unusual methods swing the judging round in his favour? Thank you.

That's it. Game, set and match. it's close, man. It's tougher than

last year. It is. Oh. Very pretty. Lovely colours,

I'd like an outfit in those colours. It's like a jewel box. I'm sorry,

it is not pretty. It is. It's unctionious and just enough

sweetness. -- unctuous and just enough sweetness. How you can see

that at a banquet, it's unthinkable. It's just bits and bobs. Oliver,

you're being grumpy. The texture is delightful and it's delicious. In

fact, here you are. No problem, have it. Can we have it between us,

there's no point in wasting it on Oliver! So Chris Bell's dessert has

won over two of the judges, can Chris Fearon do better?

He is creating another prop-heavy dish with a few surprises,

including rhubarb puree and liquorice meringues. He assembles

the cones on the specially-made and fragile stands. Go. Keep it towards

yourself, yes? Will Chris Fearon's quirky Olympic Torch prove

gastronomic enough, or is it just an ice cream cone? It's the Olympic

flame. Oh, crunchy things! Let's see if there is any

enlightment. Oh, it's flavour with liquorice. It's an unusual number.

There are refinements to be made. You need to access the inside a lot

more easily. If I was a lady, I might be in a spot of bother here.

I think it's lovely, because it's fine and Olympian and you get it

without an explanation. I could see this at the final banquet. It's a

great idea and a lot of fun. think the thing looks really,

really great and I have a lot of sympathy with the chef here. It

could be fabulous. Time to find out which dishes belong to each menu.

It's not cut and dried here. Sometimes, when you look at the

cards you feel a huge sigh of relief because all the good dishes

are on one, but this is not easy. Prue, have you made up your mine?

Oliver, I have. I have. So have I. Let's bring in the chefs. Both

Chrises know one of them will be going home.

Welcome, chefs. How are you feeling? Exhausted. Tired, stressed.

I'm sure you want to know who is going to represent Northern Ireland

in the next finals. Prue, have you made up your mind? I have and it's

menu B. Matthew? Oliver, I've made up my mind too and it's menu A for

me. Oh! OK, well I am also going with menu B. But obviously you

don't know who cooked menu B and neither do we. Can we have the

envelope? So the chef going forward to represent Northern Ireland in

the finals of the Great British the finals of the Great British

Menu is... Chris Fearon. Well done. Right, it's that time of the show

to find out some of your foodie questions and for you to help

decide what kalt rein will be eating at the end of -- Katherine

will be eating at the end of the show. Martin from London, are you

there? I am. What is your question? I have bought a crab that is

already cooked. What is the best thing to have with it? If it was me,

I would say crab is my heaven ingredient and I think just treat

is simply. Get all the brown meat out for a start. Blitz that with

some breadcrumbs, Tabasco, and Worcester sauce and put it on toast.

And then get the white meat out and mix it with mayonnaise and lettuce.

Don't be cleverer than that. But all the shell makes a helpfully

soup, so you get three dishes out of one. And heaven or hell, which

do you want to go for? Oh, she has a lovely smile, let her go to

heaven. Oh, thank you. And Kim, what is your question for us?

have cob nuts and I wonder what to do with them. They are in season

now. They're a great ingredient. Are they in or out of the shell?

I've taken them out of the shell. Do you make apple crumble? I do.

They're great crumble. Dry them a little in the oven and pop them

into your crumble. And they're fantastic. Or you can make a

praline. So melt them in the oven and they go with a lot of desserts

and you can also roast them lightly and they go with a lot of salads.

Wonderful. Three dishes again, they're on fire this week. And

heaven or hell? Heaven, definitely. Oh, thank you. And Jenny, what is

your question? I'd like an alternative to frying duck breast.

What I do with duck breast is we make a duck ham. Almost like a

cured ham but with duck. We make a wet cure and weigh the duck and 50%

of the weight of the duck you want in sugar and honey, quay quality

quantities and spices and leave it in there for three days. Take it

out and dry the duck off and hang it up and it will cure and you can

slice it really finely which is beautiful, like a cured meat and it

goes a lot further as well. We'll all be round for dinner, if you do

that! Heaven or hell? Heaven as well. Three so far.

Now, new pans and a new hob, but most importantly, we have a new

omelette challenge board. This is what happens when we give the team

seven weeks off! The top chef will sit in the pan. The leading

omelette challenge goes in the centre. Because of all the new

equipment, I think these are going to be a lot, lot quicker. Do you?

Yes. Where is cooked and not cooked. We have mains gas now, and running

water! Clocks on the screen, threes and a three-egg omelette cooked as

You can tell the ones that have been practising.

GONG GOES At least you've given me something

to eat. I didn't want to take it out too quickly because you'd

disqualify me. That's pretty serious. You may have a dislocated

shoulder, but you've been practising. I haven't. You liar!

haven't time to practice! Nigel, you did it in... 28.76 seconds.

Which puts you...smack in the middle. The only time you're going

to be there because Adam...you did it in...It Is hotter. It is, and

they are both cooked. You did it in 21.48, not as quick as I thought

you would do, but both, proper, good omelettes. You gave me

something to eat. Now, will Katherine enjoy heaven or hell but

now enjoy Rachel Khoo who today is making muffins with a classic

making muffins with a classic French twist.

I left my Croydon home behind many years ago, to come and train in

Paris at the world-famous Le Cordon Bleu. Living here, you realise it

is a cull reinry melting pot. There is an influence of so many cultures

and a range of pots and pans, it makes the capital truly a place for

foods. There are fresh food markets in every neighbourhood. What spices

do you have on that one? Moroccan. And you still can go to little

specialised shops. The cheesemonger and the fish monger and you have a

personal relationship. And they pass on their passion and you learn

things. The croque madame is the Parisian version of a British bacon

butty, but here it has a different look. First of all, I make the

bechamel sauce. My pot has a special home. And I start with a

tablespoon of butter. A tablespoon of flour. Grab a whisk. Flour and

butter melted together is called a roux and that will thicken up the

bechamel sauce. Pour in 200 ml of milk, slowly to/void getting any

lumps. Add nutmeg and Dijon mustard and season and that's it. My take

on the classic bechamel. Perfect. Now to making the muffin cup. We're

going to use sliced white bread. OK, slice the crusts off.

Now, grab a rolling pin and flatten the bread to about half the

thickness and then to get is crisp, coat it in butter to stop it

getting soggy. No crunch, no croque. All the slices are in the tin, now

I'm going to put the ham in. You can leave the ham out it's nice

with the cheese and sauce on top. For the eggs, idealy you want a

really small egg, but these are the regular size I can get in Paris. So

I do a little trick, which is, crack it open and pour out some of

the egg white. If you put the whole egg in there

it will overfill the muffin tin and you won't have any room for the

sauce. Now I add the bechamel sauce, a

tablespoon of it. Then I grate the cheese. You can't

have a croque madame muffins without the cheese on top. I'm

using a mature goirair, but you can use a mature coplt by is one of the

favourite cheeses for Parisians. The English equivalent would be a

nice mature Cheddar. Put the myselfins in the oven at 180

degrees for 15 minutes. If you don't like the egg runny, keep them

in for another five. That smells really good. Oh, wow! That's pretty

amazing. Sometimes it's the simplest of

dishes that gives you the most pleasure and this one really brings

me a little joie de vivre. Can you hear that crunching? That's a

croque madame muffin! Most people think of French stews,

they think of really heavy winter stews. What we're going to do is a

fresh, light broth with green, fresh vegetables and spring lamb.

Start off by putting garlic and half an onion into a big casserole

pot. I'm lazy so I try and put everything in one pot. Anything to

save washing up, that's my motto. So, I have a cut of lamb which is

fairly cheap, the neck. And the great thing about the neck part is

it has the bone which gives you the rich stock and a bit of fat. So

that's a perfect combination for a stew. Seering the lamb will

caramelise the sugars that come to the outside of the meat and create

extra flavour. Whilst that is browning, I grab two carrots. I'm

just going to get my other bits and bobs. My makeshift herb box is just

the jop in my little flat because I am -- job in my little flat because

I'm going to need a bay leaf and thyme for my stew. And no need to

chop because they just simmer along with the top on and in two hours

you have dinner ready. In the meantime, start making the mint

sauce. This couldn't be sixler and it is so tasty. Chop the mint

finely. Add a teaspoon of salt and sugar, some hot water and white

wine vinegar. The French might serve this with Dijon mustard, but

for me, it has to be the mint. Then leave it in the fridge to

chill. Voila. Sit back and relax and let that stew magic happen.

Wow! That certainly smells good. So, I think we can finish off with some

fresh vegetables and now we add the beans. I'm using beans and paes,

these are classic. To make it more filling, you could use broad beans

and potatoes. Lamb and mint sauce, the French

always think we're kidding. They can't comprehend that idea of

putting mint sauce with meat. I think the vegetables are done. They

look great. Isle' turn it off because it is cooked. Umm, that's

really good. A simple, but much- loved Parisian supper and with a

big helping of mint sauce, it's a little taste of home.

Right t's that time of the show to find out whether Katherine will be

facing food heaven or hell. Food heaven will be scallops and fresh

pasta. These guys are going to make it. Or the dreaded food hell, which

is the smoked fish and another thing you don't like is chilli.

What do you think everyone has decided. It was 3-0 at home. Yes,

I'm hoping this. Although, actually on the picture, they looked OK, but

I don't like smoked things. Well, it was a 5-0 whitewash for food

heaven. These are hand-dived. The diver has actually gone down into

the sea to collect these. When they are dredged they churn up the ocean

beds and they contain a lot of sand. So get a normal knife and slice

through it and it opens up the scallop and I'm going to leave the

rest to Nigel. Thank you. And we peel the shrimps. And peel the top

part first and squeeze the tail. And we use the shells for the sauce.

Adam has the pasta on the go, so we're going to make a sauce with

the left-over bits of shell. There is so much flavour in the

shells. Chop a shallot. And throw them in the pan. Turn it up a bit.

Butter in there as well. This is quite nice having three boys

cooking for me! It's very expensive though! And pop the prawn heads in

as well. So you put the outside in as well. Yes, but keep the meat

separate. A lot of people just throw this away, but I'm making a

sauce with it. You can throw it around now and feel as if you've

just cooked your lunch. Yes, my mum will be watching and she'll be so

proud of me. But she'll want you to cook it when you go back home.

Take the roe off the scallops. Put in the tomatoes. And stand back.

Brandy....Oh! And flame it. Now we take some stock. This is just

chicken stock or fish stock. Yes. It's the same stock you can just

buy from the supermarket. Yes. cook it now for two or three

minutes. Fresh thyme in there. It sounds weird using the shells.

it looks really colourful. But you get lots of flavour. And in goes

the cream. And the meat is the scallops and the meat from the

prawns. Look at that, running water! That's a luxury. Six years

without running water! The secret is it is done very, very quickly.

So everything is thrown in. this is just simmering. Yes, and

take the entire lot and blend it in a food processor. And this is the

sauce? This is going to be the sauce. You're going to eat this.

You're looking be mused, Katherine. No, there's just so much going on.

You could help! Don't just stand there. Then it wouldn't be heaven,

because I'd probably mess it up. My mum has lots of kitchen yut tonsils

that -- utensilsts that she never uses. So I like that pasta one.

can make the sauce just out of shells. You get all the flavour

from the shells. Because I would have never thought about actually

eating it. Oh, right. You serve it serve out all the bits and there's

loads of flavour in the shells. I would have never thought of that.

And taste just that on its own. mouth is watering. That's really

good. But you haven't put any meat in there, that's all from the

shells. Then grab some butter, the pasta is just about ready and the

scallops and the prawns go in. You're getting in there. Yes. This

is the only thing that I can do. I'm probably not doing anything,

but it makes me feel like I'm helping. If it goes wrong, I can

blame you. Pasta in the boiling water with a good pinch of salt.

The secret is you cook it very, very quickly. Get a little bit of

colour on the scallops and add the tomatoes and the courgettes which

have been nicely diced, because they were paying attention earlier!

And all we do now is grab the sauce and then hopefully the boys have

got me some basil ready. Now, do you think any of these guys or me

could be an limpin? I was thinking of that before. Some sort of field

event. Shot put! I was 200 metre champion for high jump, many years

ago. Really. Yes. And was it olive oil put in there? No, no. No olive

oil, just salt. And put the pasta in there and take

it off the heat and the idea is you finish it off - you don't pour it

on, like when you have spaghetti bolognese. Yes, because I always

drain it. Oh, this looks amazing. We'll do an Olympian portion. And

basil observer the top. That is a rower's portion. I was just talking

to my coach actually because I'm a lightweight. You shouldn't say that,

it doesn't sound right. And my coach is watching me all morning,

eating! This pasta looks so good. Right, Olley has chosen a

Falanghina from Tesco it's a Finest one, from Italy. The fresh pasta is

made from flour, egg yolk and a pinch of salt and a tiny bit of oil.

What do you reckon to the scallops? Nice and simple? Yes, and it looked

so easy but it would probably take me about an hour to do. And you're

in London this week, on a bus, showing off the medal. When are you

there so people can cheer? Monday, there will be a parade and

we're going all round London. It will be great. Many congratulations