08/12/2012 Saturday Kitchen

Good morning. We're here to warm you up with a sizzling selection of

spicy food today. This is Saturday Kitchen Live! Welcome to the show.

Our two chefs cooking live in the studio today both love to use lots

of spices but in very different ways. First, she's the Queen of

Eastern Mediterranean cooking and her food is almost as glamorous as

she is. It's the shrinking violet, Silvena Rowe! I Next to her is the

chef in charge of three of the best Indian restaurants in London.They

all have two things in common, the word "Cinnamon" in the title and

this man's name above the door. Didn't write that! It's Vivek Singh.

Good morning to you both. So Silvena what's on the menu from

you? I'm doing a Ottoman lamb, fig and prune with saffron and rose

water rice pilaf. Perfectly seasonal.

Where is it from? It is from the Ottoman Empire. It is the Sultan's

favourite. It truly is. I had it cooked by one of the best chefs in

Istanbul. It is stunning. Vivek, what are you doing? Well,

I'm doing roast loin of venison with meatballs and roasted. The

sauce is corn meal based. You are also helping me to do the meatballs.

They are delicate, but they are gold foiled also! Unbelievable! So,

So two delicious dishes and two very different meatballs to look

forward too. We've also got our usual brilliant line-up of films

from the BBC archives for you too. Today we've got Rick Stein and

brand new Saturday Kitchen, episodes of The Great British Menu

and Rachel Koo. Now, our special guest today has been one of the

professional dancers on Strictly Come Dancing since the very

beginning, that's nine series! But he has, sadly, been knocked out.

So, the bad boy This series his partner was Olympic heroine,

Victoria Pendleton, who ,sadly, has been knocked out. Of Strictly Come

Dancing? But that means he's free to join us on Saturday Kitchen,

it's Brendan Cole. You were knocked out eight weeks in? Yes, but

Victoria was not the Olympic dancer that we thought she may be, but

eight weeks is respectable, we have to give her that.

Semi-final, me! Even you were surprised at that one, weren't

you?! How can we forget! Of course, at the end of today's programme

I'll cook either food heaven or food hell for Brendan. It'll either

be something based on your favourite ingredient, food heaven,

or your nightmare ingredient, food hell. So, food heaven, what is it?

Chicken. Roasted with a bit of butter.

Well it is cold, even the reindeers have gone. They are warming up in

here! What about the dreaded food hell? I am not a big lover of fish.

Apart from the odd bit of telepia. It is Australian! But, yes, fish on

the menu, it is not for me. Well, we have got trout. So, either

chicken or trout for Brendan. It's either chicken or trout for

Brendan. For his food heaven I could do something that is pretty

much most people's food heaven, a roast chicken dinner! The chicken

is rubbed in butter and simply roasted. It's served with a sage

and onion stuffing, bacon wrapped chipolatas, bread sauce and a pile

of game chips. Or Brendan could be having his food hell, trout and a

classic combination. Trout with almonds. The fish is seasoned and

stuffed with a scallop mousse then baked in the oven. It's served with

a simple nut butter sauce and toasted flaked almonds. Well you'll

have to wait until the end of the show to find out which one Brendan

gets. If you'd like the chance to ask a question on the show then

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

little later on. And if I do get to speak to you, I'll also be asking

if you want Brendan to face either food heaven or food hell. So start

thinking. Right, let's cook and waiting at the hobs is a woman who

never fails to blow us away with her cooking and her personality,

it's Silvena Rowe. Great to have you on the show. A knew studio as

well. I am impressed. It is really

classic. This dish blew me away, there is no

fat in it. It is so good for you, so healthy, full of the most

delicious wonderful seasonal fruits. So what I have here, I am going to

start you off with. There is a little bit of fat, there

is some butter here? That is for is some butter here? That is for

the rice. I have lamb loin here. You can use

neck if you want, but then just remember to cook it for longer.

What I want to do is roast the rice in the butter a little bit to give

it nuttiness. Then the saffron with the rosewater together.

Rosewater?! Yes, rosewater, darling. Where I come from, we use it with

the rose petal. It gives a wonderful notions, you know!

granny would use rosewater, you know, in a bath! She didn't eat it

that much! Well, your granny had class and taste, what can I say,

you know? So, basically, just let the saffron and the water go

together. Add it to the rice. Then add in the stock, almonds and

cook it as you cook your life, slowly on a medium heat! So, the

stock in there, the honey and the almonds? Yes, absolutely.

What I am doing now, I am flaking the lamb. Using a dry pan I will

burn it. You are going to what? Burn it a

little, but brown it, really. My English is going to pieces, I can't

concentrate when I'm around you, jails. It is difficult. Now with

Brendan in the studio, really it is getting ridiculous. Two dancers,

what can I say. Sorry, Brendan, did I refer to

James as a dancer?! He is! So, warm butter, pomegranate and honey go in

here. This is the base of our delicious sauce. This is what makes

the Ottoman cuisine really the amazing cuisine. It is magical,

flying 1,000 culinary nights! So, once this is a little more brown.

What was an Ottoman, the man with the fury hat? There are many of

them. They were like Sultans, Turkish kings. Once upon a time the

Ottoman Empire ruled the world. The old conStan ti nopele is still on

the old spice road -- Constaniple. We are using the spices like

saffron, cumin, pomegranate, et cetera.

The rosewater it is strong? Yes, just a little bit of it.

So, after you brown the meat, you put in the fruit.

You don't chop them up? Do I look like a person that chops up? No,

just chuck it in. But now, I want you to make some

herbs there, and chop them up. You, you are doing some television?

I was doing a country cook-off, I was pronounced the Queen of

Yorkshire cuisine. So I am now your daughter. You may be the son. Oh,

my God, I am so good at it, it is in my blood, if you want a

Yorkshire pudding, talk to me. If you want a Brecon, speak to me. I

was there, ruling the Yorkshire da Dales. He a crown, I had a cup,

everything. Teller, James, teller.

Where were you? I have never about there. From the big city you take a

big train, then a little train, then another little train it was

amazing. The train went backwards and forwards. The seats were like

that, it was an amazing experience. What did you learn in Yorkshire?

Well, I learned how to cook the best Yorkshire, love! Do you want

this in there? The dishs were simple there.

They were very clean, but the people were amazing. Wonderful.

We went to many county shows where farmer's wives and women who have

been local were competing in their cooking for years. We saw the best

of the best. We saw the most incredible home-made butter and

cheeses. It was phenomenal. I was impressed. You should do more

of Yorkshire pudding and Yorkshire tarts and these kind of things that

are like muffins, but they are not muffins.

A bun?! Yes, a bun. I didn't get on very well with the accent. So, here

we have it cooked a little longer. How are we doing with the rice?

rice is done. James, the apple! doing these.

The meatballs! What are you doing, I need tiny meatballs. They go in

here. Go and wash your hands.

Please. Oh, really! Be quiet for a minute!

If you have questions, go to this number:

Shall I slice this! Sorry, Brendan! No, James, don't start dancing now

please it is dangerous. It still has the core in.

So, Brendan you said earlier, you said you could lift me up without a

problem? Apparently you have been trained to lift heavy people?

Very. James cannot lift me up! What?

can't lift me up, darling? No. No. No. I don't know what they taught

him in Strictly Come Dancing. What if I was his partner? He would be

in trouble. He would have a hernia. Maybe I

could lift him up. Now, what about the dish? Plating

time. What are you doing, this is not a pie! Right, rice? Is it

ready? Yes. Can you form it here.

Yes, I will do it all. Yes, exactly, why are you here, I will do it

myself. You can't get the staff nowadays. I don't want the rice

grains around it. Please! The people we employ here! Look how

shiny this is doing now. How are we doing? This is lovely

and tkphrosy. Never mind that. That is fine. -- glossy.

It has collapsed! It is fine. It is beautiful. I love the way that this

becomes very sweet. Where is this from, any way? On

your travels? This is obviously clearly not a Yorkshire dish?

from Istanbul. The flavours in the dish are also old British. In the

old Victorian times, all of those amazing flavours were brought here.

Victorian cooking uses a lot of saffron and a lot of rosewater as

well. The prunes and the figs too? Yes.

Remember coming into Christmas we love dried fruit in this country so

much. Can we have some pretty things.

So, tell us what this is again? This is Ottoman lamb, fig and prune

with saffron and rose water rice pilaf. Look what you have done?!

Yes, that is what it is! That is good.

I'm sorry, Brendan. This was not me! As you can see, you can't get

the staff nowadays.$$NEWLINE I did not follow any of that. I'm sure

you can get the recipe on the internet.

There is a lot of lamb in there? Yes, but you are a dancer. It has

lots of fruit. This has zero fat in there. I don't know about that. It

looks like a bit of fat. Did you see me put in fat that is

Did you see me put in fat that is life?! It is natural.

Well, we need wine to go with this. So we sent our wine expert, Peter

Richards to the south coast. What did he choose to go with Silvena's

sensational lamb? It is a gorgeous, bracing day, but Brighton is as

vibrant and delicious as ever. So there will be no problem finding

sensational wines to go with today's dishes.

Silvena's Ottoman lamb is the equivalent of having a massage in a

Turkish bath with a large man with very soft hands! So how do you find

a wine match for that? Well, the answer is by thinking outside of

the wine box. Defying convention and having fun. If you insist with

the red with your lamb, have something supple like this Taste

the Difference shir as. -- Shiraz, but, by far and away the best

flavour match for this dish is this stuff, this is Taste the Difference

Gewurztraminer. It is magic. When some people try this for the first

time, they say it smells more like perfume than wine, but this is

about the dish. You get a heady aroma, but that ties in well with

the rosewater and the saffron and the herbs.

It is rich, but we need that to match the sweetness of the honey

and the figs and the prunes. It is also a full-body white wine with a

touch of tannin. You get that normally from the red wines, but

here it works really well with the lamb. So, yes, it is different. It

may not be everyone's cup of tea, but there is a sense of succulence

about this wine, the same as in Silvena's dish. It is naughty, but

very, very nice! It is, certainly. You either love it or hate it. I

love it with food, but not to drij on its own.

That is really complimenting the dish. It has honey, rosewater. It

is amazing. It goes well with the spicy food.

It is an inspired choice. He has not just tried to pair it with the

lamb but all of the other elements and the perfume of the dish it

really works well. What do you think? The food is very,

very different. I like it a lot. I am not into different flavours, but

it has a right punch to it. This, I would never drink... Oops, sorry!

That is my fault! I am generally a Sauvignon blank sort of man.

Right, coming up, Vivek has a spicy venison to share with us, what is

it again? It is roast loin of venison with meatballs and roasted,

using a corn meal pickling sauce. With roasted root vegetables and

gold-leafed venison meatballs. A Christmas treat. Right it is time

to catch up with Rick Stein. He is in Vietnam in the capital city of

Ho Chi Min. Still, to most of us it And so to Saigon, or Ho Chi Min City-

But most people I met still called it Saigon.

And it was here that one of my literary heroes

got a great deal of inspiration. Graham Greene.

In fact, this hotel, The Majestic, he knew inside out

and it still clings to that timewhen it was full of French officers

smoking Gauloises and drinking wine as if they hadn't got a care in the world,

before Dien Bien Phu, when the French were defeated and left the country.

But the hotel still lives on.

Well, the hotel have very kindly let me look round the room where

Graham Greene stayed, stayedfor long periods of time, I guess.

Wow! He certainly didn't slum it.

Look at that! But then we know he didn't,

he was after all a novelist and not a journalist,

and all the journalists were downthe road in the Continental Hotel,

and at half the rate he was paying here.

That is lovely.

And I guess that's

Such is the way the world turns,

Mickey Mouse certainly wouldn't have- been here in the days of Greene.

But there's a strong feeling I'm getting

that Communism doesn't really showits face in this part of the country.

This is where the tourists come and maybe the French will come back,

but this time for the lovely food this place has to offer.

I like the thought that the Americans spent so much time fighting Communism

but after they left,Capitalism moved in all by itself.

The other side of the river is barren of trees and only grows billboards.

My interpreter said it was as a result of Agent Orange,

that awful defoliant sprayed from aircraft during the war.

People here think it'll never grow back.

This is one of the main markets of Saigon.

I'm really lucky I met Cathy Danh, a real foodie.

She's Vietnamese but was born in America.

So Californian Vietnamese,would they find this market strange

or would they be fairlyfamiliar when they walk through it?

Definitely not all of the loudness, I guess,

but definitely the products are very familiar.

They are. But there's no bargaining in California.

That's probably unfamiliar.

Cathy told me that people over here eat little and often.

This is a typical lunchtime snack.

It's called Banh Hoi.

Right, Rick, what you're looking at here is the shrimp

and it's lying on a bed of rice vermicelli noodles.

Ah-ha. So do you think Vietnamese people living in the States

would want to come back to Vietnam to live?

So what does Vietnamese food and cooking mean to you, Cathy?

Um, it reminds me of growing up.

Like I know when I was away at college,

I would go out for Vietnamese food

and that just brought a huge smile to my face

because it brought back memories of, like, Mum, Grandma.

But I also introduced my friends to the cuisine, which I found was

really fun because actually I know so much about it because I grew up with it

but introducing those who are unfamiliar with it

is a quite a pleasure for me as well.

And it actually brings me closer to my family as well. Yeah. Cos I ask them questions.

My grandma, like, "What do we do in this dish?"

and so, I mean, it creates a new conversation that you'd normally

not have with your aunts or your mother or your grandmother

and so I really like that as well.

As I say, food is a great way of communicating. Absolutely.

And a way of, like, retaining

culture cos once you move out of whatever country of origin,

it's hard to retain culture cos

language can easily be lost

but food is something that you have to eat three times a day.

So you can really retain this aspect of the culture and appreciate that.

'I could've chatted to Cathy all afternoon.

'In fact I never heard anyone talk so well about food and how it links us

'to our families, friends and indeed- our culture, and it really does.

'Cathy told me about this Vietnamese dish,

'which her mother cooks regularly in California.'

Well, this is duck braised in orange juice with star anise.

It sounds quite exotic.

In fact, one of the things I didn't realise

was that there are a lot of sort of slow-cooked dishes in Vietnam,

which is where this came from,

cos you tend to think of Vietnamese food, Thai food, as all like stir fries, all very light and quick.

But this is much more considered.

Well, I'm actually sauteing this duck for quite a while,

about five, six minutes because there's so much fat in a duck,

I want to get as much of it as I can out at this stage

and I'll pour it all off into a bowl,

simply cos if you leave it all in,

the finished dish would be just very nastily fatty.

I'm going to use plenty of garlic just smashed and dropped onto the duck pieces.

And then a lot of sliced ginger, so important.

Now, instead of a meaty stock,put in plenty of fresh orange juice

but not enough to completely cover the duck pieces.

Now, a good couple of tablespoonsof that very important fish sauce.

Half a dozen star anise.

And three or four chillies and a stick of lemon grass, which you must gently bruise.

Take that, you swine!

Well, it's only there for flavour.

It's not a substantial vegetable.

Add a spoonful of palm sugar and a good grind of black pepper.

Give it a gentle stir and let it simmer for a while.

If this was a Vietnamese duck, it would probably need to cook

a bit longer because it would be a bit tougher and have less meat

than the ducks you buy at home.

Some pieces of spring onion forthe last ten minutes will finish it.

To say this dish was a revelation is an understatement.

These are the flavours that I went to Southeast Asia to capture.

Dishes that you just would not find back here in the UK.

The sauce will need to be thickened with some cornflour

and a bit of water.

If you just cook one dish from thisseries, make it this one. Trust me.

It tastes like a duck a la orange oriental style.

That orange juice has come right down with the fish sauce

and the sugar and there's a lovelyback taste of star anise in there.

It's fabulous. You could serve that up in a Western restaurant and not say it was Vietnamese.

Great

Great stuff.

Great stuff. That

Great stuff. That duck would be great any time over Christmas.

Now, I know that Brendan is a fan of baking and cakes. So I think you

are a keen baker? Yes, I do a bit of baking.

Well, I thought I would give you a treat and make some madeleines.

They originated from France, but the fact of the matter is that

these are simple biscuits to do for Christmas. They keep really well.

So the first thing we do is we use butter! And a lot of it! Wow!

is just a part of it. So, this is part of your five aday.

There is a bit of honey in there. There is a bit of honey in there.

That is natural too! So you can flavour this with orange or lemon

zest, but I flavour it the traditional way with honey. So melt

the butter. You are not heating it up too much. Just to melt it. Then

in the bowl. This is where it is simple. We take the flour, caster

sugar, that goes in and some vanilla.

Vanilla essence. There you go.

So that will go in. Now the idea is that we, we are not boiling it, or

heating it too much but getting the butter just melted slightly.

It must be soft. So take this and pour the whole lot on to here. This

is the basic of French cookery. Butter is an essential part of

baking. It does not taste the same with margarine. Throw in the eggs.

The key to this, what is great, you whisk it together. You don't need a

machine. This is quick. You can mix and match the flavours. The batter

is different to a conventional batter that you do with sponges.

So, obviously that is the amount of butter that is in there, but that

keep it is moist. Then you need the Madeleine moulds.

A little tray? A Madeleine mould if you use a normal mould, it is a bun.

If you use this, it is a Madeleine! Now these biscuits have been around

for years. These moulds would have been traditionally used for as pick

and prawns and bits and pieces. So this is -- aspic, you have the

mould here. You don't need to grease them or flour them. This

helps to keep the shape of the Madeleines, you don't put in too

much. So keep it just in there. Now the great thing about this for

Christmas and New Year you can make these on Christmas Eve, pop them in

the fridge like this and then pop them in the oven when you need them.

So cooked straight from the fridge. That is what we need on Christmas

day. It is a stressful day. Exactly. Prepare it in advance and

then set the temperature low at 150 Celsius. Gas mark four and stick

them in the oven. I will give them 18 minutes.

Now I'm making raspberries and vanilla ice-cream. So, first of all,

congratulations as you are just about to start in January, your own

tour? What is this, is it a third year of doing it? Well, this is a

new tour. I've been touring the UK for three years. This one is a new

tour, so it is called Licence to Thrill.

Stop it! Can I be your Bond girl? You can be.

She doesn't need encouragement over there! Obviously I'm a dancer, it

is a dance show, but on Strictly Come Dancing, we are on camera.

People don't always get to see what we do. In the studio, the dancing

and the live band in general is magical. To see it first-hand, to

get the people to come along it is incredible. So I do all of my

things with the dances, the ballroom dances, the foxtrots, it

is a big night of chat, dance, entertainment, I host the evening

as well as performing. There are six of you on stage?

six dancers. The lead girl, you want to see her... What about me?

Sorry, my second lead girl. She is a wonderful dancer. She will blow

the audience away. She is special. It is lovely what we do, the magic

of dancing. Taking it to the audience. Taking it to the theatres

around the country. There are 31 locations? Yes it is a

big tour. It is a different venue every night.

This is a job you did not want to do when you were are kid? Your

mother said you were going? Tell us about that? You were six at the

time? Six. Yes it is a strange thing to do. I'm a Kiwi boy. Rugby

was the thing to do. I played all sports, but dancing is something

that my mother wanted to do. My brother is also in the show.

He is also a dancer. It is one of those things like cricket, football.

It was cease nal, -- seasonal, but dancing, I did it constantly. I

never stopped dancing. Did you do it because it was easy

for you? What made you pursue it as a career? Well, if you have a

talent for something, I was good at a young age. You have a little

prays. Then you develop your friends there. So most of my

friends were at dance school rather than school. I didn't enjoy school

that much. Probably as I got an ear bashing for being a dancer, but it

became me. I was a dancer, but I kept me hand in the sports.

Now, stalking talking of Strictly it changes tonight. They have two

dancers in the same thing? It is a big night tonight. I have seen it

tried in the States. It is called the Dance Fusion. So imagine you

are doing the samba... Oh, that one, the hard one! That was it! You are

doing the samba then, swap, stop and break into a beautiful foxtrot.

I can do that, that is the waltz, isn't it?! That boy has talent.

The only thing you don't see in Strictly, when you do the tour. I

took my sock off and four of my nails came off with the sock. You

say that happens a lot? Well, to young dancers like yourself it can

happen. Young, inexperienced once! They

blamed it on my weight! Yes, they did! I suppose things happen.

So, these are the warm madeleines that I am going to pop out.

So, a big night on Strictly in terms of the dancing. If you mix

the two dances together it can be something different for the

audience to see, but the format is a cracker.

You are doing the group dancing? Yes, that is tomorrow night. It is

is a small one. I have a small role now I am kicked

out of the show, but hey, it is all good.

You are missing rehearsal to be here this morning? I am indeed. I

thought I would be in trouble, but yes... Still the bad boy.

Just a little bit. I always thought as a tip, if you

were unsure of what to do, what we did on tour, the finale was Dirty

Dancing, I Have Had The Time Of My Life, I thought, I would dance in

the middle as no-one pays attention to you.

I thought you should go to the back of the group?! No! The piled middle.

So, there we have the warm madeleines, the warm raspberries

and the vanilla ice-cream. So dive in. The lovely biscuits, you can

store them. You can freeze them and also put them in a little pot, it

is not being a Yorkshireman and being tight, but you can put them

in a pot and they last about a week-and-a-half.

Like that? It is brilliant. And then, the mixture, you can make

that up, freeze it and pop them in the oven on the day.

Now, for all of the details go to the website at:

Right, what are we cooking for Brendan at the end of the show? It

could be food heaven. The chicken. That is basted with more butter

than I used here it is roasted with a sage and onion stuffing. Bake on-

wrapped chipolatas and a big pile of game chips. Or he could be

facing food hell it is trout. Stuffed with a scallop mousse,

baked in the oven, served with a nut brown butter sauce and a few

toasted almonds. Some of you get to decide Brendan's

dish, and the chefs here help to decide. You can see that at the end

of the show. Now, it is great to say, bring on

The sun has well and truly risen and in just over nine hours,

will be arriving First chef out of the starting

With 100 fish to gut, fillet and bone

for his tasting of Cornish mackerel,

Phil has an Olympian task of his own ahead.

Hot on Phil's heels, the rest of team Great British Menu 2012 arrive.

Morning, chef. Hello, team. Nice to see you, chef. And you, man.

Good luck today, boys! This is it!

The enormity of producing 100 perfect dishes for 100 hungry guests

is dawning on all the chefs.

They waste no time getting to work.

Meanwhile, veloute simmering, Phil is cracking on

with his mackerel mountain, deboning the smoked fish for his pate.

Still keeping his cool on the other side of the kitchen,

the master of molecular gastronomy

has begun the process of distilling Viennese hyssop,

which he'll use to create his groundbreaking scented snow.

I feel for you watching. Do you employ someone at work

to stand there and just twiddle things all day?

Daniel hasn't got time for mickey-taking,

not when he has 100 chicken-skin cannelloni to fry.

Seems to be taking forever.

What temperature are you looking for? 190. 190?

It's been on since 8, chief. Has it?

We've got a serious problem.

Two out of four fryers

just aren't getting up to the required temperature.

Daniel has a crisis on his hands.

It's not going up to 190.

But this doesn't just impact on his cannelloni.

50 chicken ballotines, the main event of Daniel's dish,

need to be fried shortly before service - not once, but twice.

Take a deep breath.

He simply won't have enough fryers

or hours in the day to get the job done.

It's midday

and completely unaware of the drama unfolding in the kitchen,

judges Oliver and Matthew arrive to oversee proceedings.

Tonight will have to be run with military precision.

With all the chefs finally having decided to plate up upstairs,

it's now all systems go for the service team

to get the room kitted out,

but they're going to need at least two working fryers up there.

In the kitchen, Daniel is still on the case.

It's for Great British Menu, Vic. I really need them.

They need to be big ones as well, if you can.

All right, that's brilliant. Thanks a lot. Take care. Bye.

I've found a couple. My friend's got a bigger operation

so they might have some fryers that they can lend me for the day,

so I'm just trying my best to get myself out of it at the moment

because I don't want to be in a situation later.

I need to be able to help everybody else, so...

It's 3pm, and the banqueting hour is approaching fast.

Thanks for this, you're a lifesaver. No problem.

The fryers have arrived, but now Daniel is really up against it.

If these fryers don't work, it's game over for Daniel.

Right, they're both working now. BLEEP. OK, come on.

QUARTET PLAYS:"Water Music" by Handel

Outside the old Royal Naval College, guests have started to arrive.

Glynn Purnell and Nigel Haworth are- the first veteran chefs to show up,

The guest list is studded with Olympic legends -

Tessa Sanderson with her two proteges, Jamaal and Holly,

Sir Matthew Pinsent,

Steve Backley,

Jonathan Edwards,

Sir Duncan Goodhew,

Dame Kelly Holmes

and Tommy Godwin, with daughter Kay.

Colin's ready to take his dish to the plating up room.

Colin's quail in the woods is not just top-notch cooking,

but drama on a plate. The challenge for the banquet

will be managing all the delicate ingredients last minute.

After months of hard work, it's now down to just four chefs

to deliver their inventive dishes perfectly.

With the guests taking their seats,- all four chefs have come together

in the plating up room for the start of the banquet.

I need more plates.

I'm doing one board for one, yeah? That's correct.

The first stage of the dish with the filo de brick,

black garlic cream, cress and horseradish pearls is ready.

Time is of the essence as the miso-glazed quail

must get to the tables hot.

And in the middle, the leg.

And the breast just either side? Yeah.

Over the last few months,

they've been putting in blood,sweat and tears, desire and passion.

You'll experience here the workof the greatest talents within food.

Finally, the riskiest element of the dish -

perfectly fried quail eggs

in a delicate tempura batter.

It's in, yeah? The eggs are in? Yeah.

Whatever you do, these eggs are fragile, OK?

So thank you to the Great British Menu

and let the Olympic banquet begin.

OK, ready to go? Yes, please. OK, that board's ready. Go, go.

The first plates of the night are out.

The final theatrics of the dish are left to the staff.

Sounds like they just dropped in the dry ice, Colin.

Every single piece of quail was immaculate.

Great plate. Great, great plate.

But is Phil on top of his service strategy?

There's the soup. The soup, right? Yeah. It's hot.

Don't let it boil, but nice and hot.

Right, they want to go over there, actually.

OK, where's that squeeze of lemon oil? Oh, stop, stop. Lemon?

Last to plate are the smoke-filled cloches,

which must go to the tables quickly- for maximum effect.

Bring it over here. Carry it.

With one final push,

Phil's innovative mackerel dish makes it out.

APPLAUSE

You

You can

You can see

You can see how the main course and the desert go down with the Olympic

champions in 20 mince. Still to come on Saturday Kitchen, Rachel

Khoo is let us into her Little Paris Kitchen. She is making a

hearty beef bourguignon and also a fabulous, salted caramel filled

chocolate lava cake it looks delicious. With Silvena making a

first visit to the new studio. I will have to lay down the ground

rules, incase she gets over excited. And will Brendan be facing food

heaven, the chicken and chips or food hell, the roasted trout. We

will find out at the end of the show. Cooking next is one of the

best chefs in the country, it is Vivek Singh, of course.

Now, you have some venison on the show today? Yes, we have a loin of

venison. This is an excellent alternative Christmas dish. So we

have the loin of venison and I need your help to make these tender melt

in your mouth meatballs. So, I know you need help. I will

So, I know you need help. I will take these out, so, off you go.

So, we are starting to make the marinade for the venison. That is

just a tiny bit of red chilli powder, salt and oil.

And the veg? Think of this as a part pickle, past roasted vegetable.

So there is cumin, coriander and Chile in the hot oil and -- and

chilli into the hot oil. They are mixed in with the

vegetables. So, we have the venison, tell us

about this. You use a lot of game in your restaurant? I use a lot of

game in all of our restaurants. The Christian Christian Club we

pioneered using the game there, but I have taken it to many restaurants

now. Now, this pan here is with the

spices. You have toify off the spices?

exactly. Then we add the vegetables, the radish and the carrots.

Then the begin gar and salt. Then straight in the oven.

-- vinegar. So, what are you doing with the venison? I am searing it

for a few minutes. Then I have a second marinade I am going to make

it is yoghurt, garam Marsala, red chilli powder, salt and sugar and a

touch of ginger and garlic piece in there. That is to become the

marinade. People want to know this, a tan

dory marinade, what is it? -- ta n doori. So, it is yoghurt, garam

Marsala, ginger and gar lick basically that

So, Silvena made her meatballs and now you are making yours.

You have onions in your meet but as, that is the base of your cooking?

Yes, a lot of onions is used in the cooking. A lot of the bases for the

sauce is onion as we don't use a lot of stock.

And you have pineapple juice, that is breaking down the fat? It breaks

down the proteins. It is such an effective tenderiser.

So, there is garlic here, cumin, salt, ginger? Yes, and all of that

with the pineapple juice to break it down.

Now, we sear the meet. So, you have the three clubs now?

Yes, we have Cinnamon Kitchen, and Christian Cinnamon Soho.

And Cinnamon Soho I did recently. Now the venison goes into the oven

at 200 degrees for six or seven minutes, then I will rest it.

The one that I went to last night was the Cinnamon Club it is busier

than ever? Oh, gosh, it is a big ship, that.

It used to be an old library? used to be the old Westminster

Library. A lot of people asked us if we had to be members, if they

were allowed to bring in children. So I thought we needed to do

something more accessible. That is why we did Cinnamon Kitchen.

learned something about cinnamon the other day, correct me if I am

wrong, but if you hold your nose when you are eating cinnamon, you

can't taste it sn it? Am I right or wrong? How did you come across

that? I was told, and I found it to be true.

You have too much time on your hands.

Now, this is five different spices that go into the templering. So it

is Greek seeds, mustard seeds, fennel seeds and cumin seeds.

Now, these are the meatballs. The sauce is on too.

Exactly, the sauce is on. Allow the spices here to crackle.

I need that there. You have just finished the cook

book you have as well? That's right. The Cinnamon Kitchen cook book it

came out a couple of weeks ago. I am pleased with it I love the fak

it is so accessible. -- fact.

There is a lack of formality. It is very relaxed.

There are the mar United States and it is also simple, you make it look

easy, but sometimes it is not? I tell you what. What I have

learned over the years is to come up with dishs that are low on

effort and high on impact that is what the Cinnamon Kitchen does and

the cook book as well. Now, the onions, we are frying them

off. Thank they are there together with

the spices. Now, what about this here? This is

mixed with the corn meal for the sauce.

That will help to thicken it. Is this yoghurt in there as well?

Yes. The yoghurt is the base for the sauce rather than the onions

here. Mix this together? Yes.

Now, I promised I would not mention cricket... But you can't go it your

place, and if you get a chance to go to your place and look at the

kitchen, it is amazing. It is a hive of activity. So busy, but one

thing I was amazed at is that each section has their own television

with cricket on 24 hours a day, true? Yes, we have diconnected the

Sky connection, we don't have it on anymore.

But you you not doing so well, you have switched it off? Yes it is

frustrating. We have pulled the cable off.

You have so quick to be proud when you are doing well. B but what

about what you are not? He has switched it over to watching Jeremy

Kyle in the morning! Now, we squeeze lemon in here.

So the venison has cooked quickly. That is nice and pink. We are about

ready to plate. Now the sugar? I will do the palm

sugar. Right you are ready to plate? There

is the venison. Away you go. The thing with the venison, you are

better off resting it for as long as you cook it. That allows the

meat to rest and to relax. Over here, these meatballs, you

have finished it with this? This is a first on Saturday Kitchen! That's

right. Gold leaf! You are talking about

the cooking of Sultans earlier. Well, I don't know what this is, I

wouldn't put it on a meatball, necessarily, but I will try it

You have to try it, melt in the mouth, tender lamb meatballs.

Make sure you get the edible kind! James, you are not very good at

that, you are struggling. Well, if Victoria Beckham is

watching, this is something for David. Check these out! I never

thought I would do golden balls on Saturday Kitchen! Golden balls is a

little bit dangerous. My new restaurant has a full

section of balls inspired from different parts of the country!

take a look at this, could this be your Christmas roast? It looks good

to me. Tell me the name of the dish again? It is a roast loin of

venison with meatballs and roasted. They say you eat with the eyes,

They say you eat with the eyes, look at that. It looks fabulous.

I know it will taste the same as it looks. It is looking very good.

Don't hold you nose for this one. The venison, pink like that. That

looks great. You can make the meatballs in there, but they need

the fat otherwise it drys out? venison is a lean meet it needs to

be enriched. The gold is delicious! I need to taste the golden

meatballs. You make it look easy, but the

element of the spices, it looks so beautiful. You have to go to this

man's restaurant. Happy with that? Yes. Right, let's go back to

Brighton to see what Peter has chosen to go with Vivek's venison.

There is a risk with the dish that is as flavoursome and spicy and

stunning as Vivek's sevenson, that it could blow any wine out of the

water. So let's not fight it. Let's choose one that is going to act as

the supporting cast to this fabulous performance. You could go

for a Pinot Noir, but let's not overcomplicate our lives. Venison

is not a cheap cut of meat. So let's save our pennies on the wine

and find something that is brilliant, and that is the Extra

Special Primitivo. The Italian Extra Special Primitivo is the

multi-tasker of the wine world. It is reliabley good value and

versatile with a whole range of cuisines. When you smell this it is

ease-going, but inviting. It is soft it is juicy, it is just

supremely glugable. There are no hard edges at all to clash with the

spicy sauce, but what it does have is refreshing acidity to cleanse

the palette and pick up on the tangy vegetables. There is also a

gamey, earthy edge to work well with the beautiful piece of venison.

So, Vivek it is fabulous, festive dish and here is a brilliant value

red to toast it with. It certainly is. At �5, this is a

bargain. It is. You have spent your money on

the venison. You have a great deal on the wine.

And the gold, of course, as well. What do you reckon, you have gone

in for seconds and thirds and fourths? It is very, very nice.

I am choking as I'm speaking. The wine it? The wine works.

Delicious. Right it is time to finish serving

up the Great British Olympic Menu. Next up it is Daniel Clifford with

the main course. Have a look at Back downstairs, it's all

and wilted spinach and peas wowed judges in the final.

But this intensely intricate dish has been a monster to prepare.

With all six elements to plate up perfectly,

the real work is only just beginning.

Already upstairs, the centrepiece of Daniel's dish - the chicken ballotine -

is waiting to be flash-fried before service.

The popcorn, wings and vegetables,

which were prepped in the main kitchen,

have come together upstairs in the plating room.

All Daniel needs to do before service,

is check that his chicken ballotine- is good to go.

Ready? One minute, chef.

SIZZLING

With the first lot of chicken done,- they're off.

Can you bring a tray of cannelloni over, please? Eight cannelloni.

Have you got the four sauces?

Delivery of the Daniel's Olympic main course is under way.

Don't BLEEP. Stay there. Come here. Don't BLEEP.

Just let her go, mate. Let her go.

Finally, the dish goes out.

It may be mayhem in the kitchen,

but it's smooth as silk in the Painted Hall.

There's still a vital detail for Daniel to remember.

We need spray, spray, spray. Jose, spray!

The inventive chicken spray is Daniel's finishing touch.

That's amazing.

As if things aren't bad enough,

the chicken being finished down the- corridor is driving Daniel crazy.

The task feels never ending as the numbers of delivered dishes rise.

And so does service stress levels.

Go, go, come on!

Is that the last one? No, there's one table.

You do the second lot, I'll do the first lot.

Go! Go!

Well done, chef, this is the last table. Go!

Well done, brother.

Thank you, chief.

The popcorn, I've never had chicken popcorn.

That was really lovely.

It was crunchy, it had a nice taste.

I quite liked it.

It's D-Day for dessert as Simon sets out his station for the finale.

Simon's innovative dish of poached pears with anise hyssop snow,

sweet cheese ice cream and rosehip syrup

is an incredibly unusual combination of textures and flavours.

Sort of elongated, yeah? Small pieces.

I think so, yeah.

To get the dish out, the production- line needs to move at a pace,

so it's all hands on deck.

Take another container and do what I do on the other side.

Four quite nice bits and then a few crumbs.

Si, is that all the plates there?

Yeah, that's it.

Go round them and round then again if there's loads left over.

As there's no blast chiller to hand- for service,

the snow and ice cream will arrive last minute,

but there are other concerns too.

Snow is on its way but it'll only be a matter of minutes

before it turns to slush.

With speed being so crucial to the perfection of the dish

and the worry about quantities,

will Simon's Zen-like veneer finally crack?

Come on, let's go, let's go.

What are they doing? Come on.

As soon as they've got green on it, go. Next one.

It's delivery time for dessert.

EXCITED CHATTER

Oh! That's amazing.

Sweet cheese ice cream. I like that.

Deliciously silky texture.

It's very nice.

The balance of flavours on that dish is just tremendous

and even Steve Redgrave was going, "Ooh, wow!"

Rosehip, the whole thingis just really a beautiful journey

on the palate. Lovely.

With the first desserts delivered and going down a treat at the table,

it's still madness behind the scenes.

Another snow please.

Jose, what's next? 16. Waiters, oi!

Come on! Chief! Oi!

Here! Let's go, let's go, please. We've got to be faster.

Only half the guests have been served.

Simon's fears about quantity may be coming true.

Too much, but too much, little bit less. Little bit less.

Got some more snow? Another ice cream, please?

Ice cream, ice cream!

The particular combination of the tastes is amazing.

Bosh, bosh, bosh, Tosh! Just go! Shall we go get a beer?

APPLAUSE

It was lovely. The ice cream, I've never tasted anything like it.

Sweet cheese ice cream. Beautiful!

The Great British Menu banquet has come to a close.

TAPPING ON GLASS

Ladies and gentlemen, I hope you've enjoyed this evening.

It's been a fantastic occasion. I hope you enjoyed the food.

The chefs have done us absolutely proud.

I think we should listen the applause they deserve.

So, our chefs.

APPLAUSE AND CHEERING

I think what was so exceptional about tonight

is that, although the food was innovative and unusual,

it was still good food. It was gastronomic heaven.

The food, I mean you saw it.

Let me tell you, however good it looked,

it tasted even better!

The first dish we had, it came with a forest!

Pudding! The pudding!

Popcorn! Who has popcorn and chicken?

Sweet cheese ice cream.

I've enjoyed the whole night. We thought that was lovely.

Everyone to be in the same room together ahead of 2012

and the London games,it's just been an amazing evening.

We did give them a great dinner tonight,

I know that, and there's been lots of compliments

but there were four fantastic dishes- that constituted a great meal.

For everyone to stand up and appreciate what we've done

makes it worthwhile.

I was running round like an absolute- nutcase but I loved it.

I absolutely loved it.

ALL: Cheers. It's over. Well done.

Right

Right it

Right it is

Right it is that time to answer some of your foodie questions. Each

caller helps to decide what Brendan is eating at the end of the show.

First on the show it is Angela from London. What is your question for

us? How do I cook Guinea fowl? I use Guinea fowl like a

traditional chicken curry. So take the skin off. Cut it into eight

pieces on the bone. Then take whole spices, hot oil. Sweat off the

onions and add in the Guinea fowl and add the spices and finish it

off with the yoghurt mix with the Marsala. Make it is style of curry.

Cook it slow and long. If you did the marinade, the red

one, you could roast it as well? You could roasting -- try roasting,

but I would cook is slowly. What dish would you like to see at

the end of the show? Food hell! well, there we go, now, we have

Paula on the line for us. What can I do instead of boiling

sprouts? Basically, what you do, my children used to hate them, but

they love them now. Chop them in half, brown them in butter. Add a

bit of stock and I use sour dough bread with garlic and oregano. A

cook the breadcrumbs and add pancetta and cover them over the

sprouts. They are amazing. I would thinly supplies them off

and saute them in the pan with bacon.

What dish would you like to see? Food heaven! There it is one a

piece. Anna, what is your question?

would love to buy the fish you mentioned, but how would you cook

it? Do a spice crust on it, black onion seed and yoghurt and ginger,

card mum seeds. Cover it and bake it in the oven.

Is it a light fish? If you buy it in the supermarket, you can get

them to fillet it off and just do it with butter.

It is a lovely meaty fish. Not a soggy, nasty thing like trout.

So, what dish would you like to see, food heaven or food hell? Listen,

with Brendan it must be food heaven! Jeerbgs cheers, thank you

very much. And Eva from Newcastle.

I have pheasant breast, I bought it from a farmer's market.

Don't overcook it Yes, that is the key. Get a hot pan and sear it for

a minute, no more, either side. Then in a hot oven for three or

four minutes and rest it for three or four minutes, but that is the

key, not it overcook it. And the crust you used earlier,

with mustard and crumb, roasted in the oven, that is nice.

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

food hell. It is two a piece now. It is up to

Sue from Somerset. What is your question for us? I have ox cheeks.

I would like to know what to do to make them lovely and gorgeous.

People are going Christmas, ox cheeks and Telappia, what about you

with is this one, Silvena? I love ox cheeks. I would cook them with a

little bit of red wine. A bit like the beef bourguignon. Nice and slow

it will be softer than a fillet of beef. This is the best way to cook

them, long and slow. Sometimes I add pasta with them.

Cut them down into managable pieces. A newing the-sized piece. Brown

them off and follow the recipe for a bourguignon. I think that is the

best. Or you can do a vindaloo! What dish

would you like to see, food heaven or food hell? Food heaven, please.

Now, we are recording a special Saturday Kitchen. We would like to

see your New Year foodie questions, perhaps you need a starter idea for

a dinner party menu or maybe a menu for a whole midnight feast. Get

your questions to us at: Right, the pans are heating up here.

So let's gown -- get down to business. Nathan Outlaw is bang in

the middle of the board. Let's see how these two get on. A

three-egg omelette cooked as quick as you can. Put the eggs away...

Come on, surely?! Three, two, one, go! It's the concentration on the

faces! I'm surprised that they bother putting it in the bowl.

Both pretty quick today! Right, less let's have a taste of this one.

I love how they step awhich with the confidence! Finished? Yep! Well,

I like my eggs wet! Vivek, you are going on the board.

Am I? You end up on the leaderboard as well with 21.57.

That puts you, no, you don't, you go here, yes, you do, you go here.

You are third place, fourth place. They are all muddled up, but you

are on the board. Silvena, you did it, quicker. You

did it 20.60. That puts you on the board as well, but you are not

going on the board. That is not an omelette.

He loves doing that to me. This is the sixth time I have been

disqualified. It is a vendetta. So, Silvena and Vivek have to

decide on their food choice for Brendan, but first we are watching

Rachel Khoo in her Little Paris Kitchen. She is taking on beef

Beef bourguignon, a classic dish, but I have a twist on it. For my

version, I'm going to need the version, I'm going to need the

stale old baguette. Start off by coating the beef in

the flour. The flour helps to thicken the stew. I am using a beef

shin. I prefer the big chunks. It takes

longer, but it is better than the little chunks. Sear the beef to

bring out the sugars in the meat and make it flavoursome. Remove the

meat, but keep the oil and add 150 grams of smokey bacon. A handful of

baby onions, a clove of garlic... And some cracked black peppercorns.

The little black bits at the bottom make the stew taste better. So my

herbs going in there now. A sprig of rosemary, a bay leaf, a sprig of

thyme. The meat is in there now too, bung it in. Red wine. Use wine you

know you can drink. If it is not good enough to drink, it is not

good enough to cook with. Then 150 mililitres of water. Add a teaspoon

of salt and another of sugar. A teaspoon of tomato piece, oh, I

forgot my parsley stalks. The lid on. In the oven goes. About three

hours. While that is stewing away it is on

to my delicious dumplings. Cut the stale bread into small pieces and

add parsley. Add the warm milk. Let the bread soak up the milk. A

generous pinch of salt. A bit of black pepper.

Nutmeg. And one egg will make everything

stick together. Grab a wooden spoon and give it a mix. I need a

tablespoon of flour. That is mixed all together. Now all

you need to do now is stkwaurb them together. It is about a -- is

squash them together it is about a golf ball-sized shape.

They are starting to crisps up really lovely.

These are browning nicely. It is time to get my stew out of the oven.

Yum! Oh, it is bubbling away. Now I need to serve up. I also put

in chopped mushroom at the last minute to stop them getting soggy.

The French would serve this with pasta or po dayows, but I think

that the dumplings fit the bill. Classic French recipe. Also a

little twist from me. And from a French classic to the

modern, next up is my take on a very indulgent desert.

This salted caramel filled chocolate lava cake is one of my

favourite puddings with an amazing centre. I have added the salted

caramel. I am making the caramel filling first.

I need 150 grams of sugar. To start off with, sprinkle the sugar to

cover the bottom of the pan. Add the sugar and cook until it reach

as cola colour, then pour in 150 mills of double cream. When you put

the cream in, stand back a bit, otherwise you get a facial it has

gone crazy. Add the salt. A teaspoon. It adds a little more

sophistication to the caramel. Caramel can crack if you overheat

it. A temperature of 108 degrees, or coating the back of the spoon

should do it. Pour it into the bowl. And that now will go into the

fridge. Be careful. While the caramel chills, get on

with the chocolate sponge. The most important ingredient, is the

chocolate. It is a minimum cocoa solid of 60%. Adding 85 grams of

butter. The Parisians use unsalted butter for cooking, but for a more

intense flavour go for salted. It is starting to simmer. You want a

light simmer. The chocolate is melting now so gres the ramekins.

Tip in cocoa powder there. Then tip it into the hand so it coats on the

side. Then mix 107 grams of light brown sugar and 85 grams of flour.

How is this doing? Resist the temptation of dipping your fingers

in there! Now I'm going to pour it in here with my flour and sugar and

you mix it together. Into my lovely chocolate mix goes

six eggs. To so, give it a good scrape at the

bottom and that is it. You want to fill it about three

quarters. The reason being you have to leave

room to put your caramel in the middle. A part of making this

chocolate is chilling it. When you come to bake it, the middle stays

uncooked and you get the Uzi centre. Now, the caramel in my piping bag.

Just put it in the middle and then squeeze.

Put the puddings in the oven at 180 Celsius for 50 minutes.Ow are

looking for them to be cooked on the edges and gooey in the middle.

They are looking ready. Wow! Caramel there.

Oh,... That is awesome! Look at that

That's a perfect lava cake. You want to eat it straight away.

want to eat it straight away. Watch out, though it is a bit hot.

That looked really good. Now it is that time of the show to find out

if Brendan is facing food heaven or food hell. Food heaven is a classic

roast chicken with the trimmings, or it could be trout, food hell

with scallops. A classic almond sauce and beans.

I would love to know how to cook fish properly. My wife is a lover

of fish. I would love to cook her a good meal, but, I would rather eat

the chicken. Well, you will not get the chance

to cook fish today, you are getting the chicken.

Well done. Now, with the chicken, remove the

wish bone. To do that, you can do it with a knife, but it is easier

it with a knife, but it is easier to use the fingers.

Break it open and remove the wish bone out. Then it is easier to

carve. So, the chicken in the tin. Then I pass this down.

You can do the sausages and bacon. Take butter over the top. I think

it needs butter. You can use oil if you want to, but a little bit of

butter and nothing else. Just salt over the top that would be it for

me. Straight in the oven. Some do it 20 minute as pound. So for a

four to five pound chicken you are looking for about an hour and ten

minutes, then Tel Aviv to rest. Now, there is bread sauce. The way to

make it is milk, this is a classic thing that you learn at college. So

there is the milk. Then we have an onion. This is called an onion c

rorbgs ute. That is with a bay leaf and cloves -- croute. You stud the

bay leaf with cloves. That is interesting.

It is different, but it is one of those things that colleges all

around the country, whether you start at 16, 17 years old, this is

what you learn. An onion cloute. You warm that up gently and you

have this mixture. Smell good? Yes.

Then lift this out. Pick out all of the pieces but we

can do it after too. Then all you do is to add the

breadcrumbs. A touch of butter. Salt, pepper and

there is your bread sauce. Done. Leave that to one side and the

bread starts to expand. We are making a stuffing together with

game chips. The game chips are famous with this dish. So take the

potato. The way to make these is we just peel the potato. We can use

the left over trimmings as well. There is also the sage and onion

stuffing so we need sage shopped. Now get the potatos and with one of

these machines, you slice it and each turn you rotate the potato.

So you end up with these crisps. So, see that. Withle little holes in.

Then we deep fry these. Now we talked about the tour but

did not give out any dates. It is January? We hit the road on January,

the 20th. We are going all around the country, up to Scotland, into

Wales. We could not get the dates in Ireland, but it is a big old

tour. A big evening of dance, chat and music. I'm very proud of it.

And I'm assuming that you prepare it all? Yes, I prepare it all. It

is a mixture of music to hopefully suit everybody. It is a lot of work.

But although I'm out of Strictly, it will give me time to prepare for

that. Judging by the competition it is

pretty tough this year on Strictly? It is very tough. There are six

great couples left in the competition. Everyone has something

unique and special. We have no idea how the public vote is going. It

will be tricky. I think that the girls are secretly voting for the

Olympian boy, lewis. And also Nicky from west life. It is interesting.

We don't know how it will go. Tonight will be interesting. Up to

now, the weak have been whittled out.

Is that always the way it goes? Well, up intole semi-final. Then

the true ones are left! Yes! Right a sauce to go with this. So a

reduction of the stock. A bit of white wine. More stock.

We are going to reduce this down quickly. There are the game chip

there is. This is the chicken. So we break this up. We take the legs

off. Cut the thighs. Cut that through.

Then with the chicken we can trim this up.

No matter how many times I cook a roast chicken, I can never cut up

my chicken like you do? Do you know the best part? The nose.

You like that, you can have that every time. Give it to me now.

She needs to get out more! She is a crazy girl.

You take out the wish bone and then you can carve it nicely. That is

what we have here with the chicken. Then we have the chicken on there.

Take that out. Grab the stuffing and the sausages from the oven as

well. We are going to finish off the

sauce. Well, you are out of Strictly, sow

you can have butter now! I don't mind butter. It is sugar. My wife

is very health conscious. She does change my way of eating.

You lot put me on a diet when I was doing Strictly.

Well, somebody had to. Little did you know, Brendan, every

night I got through... Every night I got through... The driver took me

home and asked if I wanted the usual. We drove to the chicken

shack and I had a ten-piece bucket. But chicken is a good thing.

But a bucket of fried chicken?! came with about eight bags of

chips! Right, stuffing. There is the sauce over the top.

That sauce looks amazing. There is the bread sauce, the game

chips. Now, forks and knives, come on,

Vivek. That is chicken into something

special. Lovely. Now, there you go. Lovely.

Dive into it. To go with this, Peter has chosen a

Finest Chianti Reserva from Tesco. 2009. Another great combination

with this. And I still think we have had real

bargains on the show with the red that went with your curry, Vivek.

For �5 it was a steal. For �5 it was a steal.

Superb! Happy with that? The secret with the roast chicken is not to

follow the rule of 20 minutes a pound. Look at it, it takes about

an hour and ten mince but you must allow it to rest. The same with

turkey this Christmas. Take it out of the oven and allow it to rest.

It is easier to carve and it does not fall apart, but also cook the

stuffing separate. That bread sauce is onions, sage as well. Good luck

with the tour. Thank you very much.

We are seeing you tonight on Strictly.

In the background, probably not on screen.

He is here for the Christmas special.

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

Silvena Rowe, Vivek Singh and Brendan Cole. Cheers to Peter

Richards for the wine choices. All of today's recipes are on the