09/06/2012 Saturday Kitchen

Good morning, the weekend starts here, with 90 minutes of mouth-

watering food, from some of the country's best chefs. This is

Welcome to the show, cooking with me live in the studio, two top

chefs, the first the woman who owns her own michelin-starred Italian

restaurant, right here in London, it is the brilliant, Angela

Hartnett. Next to her is the man in charge of one of London's grandest

restaurants, The Wolseley, Lawrence Keogh. Do we have something from

your restaurant? Something in about three or four weeks time, we will

do a classic haddock Monte Carlo. It is a beautiful old school dish,

no foams, no dust, it is just proper cooking. Poached egg and

smoked haddock. The sauce is made out of what? White wine cream sauce,

with chives. Follow that? We will do fresh pasta with beautiful red

mullet, garlic chilli, finished with basil and bars low. We are

making it all? We are. Try to do that in six minutes. Two very

different dishes. A fantastic line up of foodie films lined up.

Today we have helpings from Rick Stein, Celebrity Masterchef and

Keith Floyd. Our special guest is one of the busiests actresses in

British television, Shadowline for BBC Two, Starlings on Sky 1, and

the very popular Scott and Bailey on ITV, less less is here.

What is the trade mark -- Lesley is here. What is the trade mark dish?

I do like to cook haddock, but I make a kedry. I'm looking forward -

- kegry, I'm looking forward to cooking that. The thing I'm really

enjoying cooking at the moment is lentils, spiced puy lentils, giving

it a Lebanese slant. You have your work cut out. Little bit of feta

and pomgran net, and spiced aubergines. It will be food hell or

heaven, food heaven your favourite ingredient and nightmare ingredient

hell. Of the many ingredients you can choose from what would it be

for food heaven? Rasberries. Unadult rated, they are absolutely

delicious, very delicate, and beautiful to look at. They make

ordinary things look very special. I got a raspberry plant from

Scotland, and it produced into November. Are they quite easy to

grow. That is where the best recipes come from that I can't

remember of Scotland, it is hardy as well. But brilliant raspberry

plants. Do they do well in the garden. What about the dreaded food

hell? I'm preturbed by the texture of mussels, and razor clams, on a

fish counter when they are moving in and out of their chels. Alarm me

-- shells, they alarm me. I have never eaten them. We have some in

the fridge. It is rasberries or razor clams for Lesley for food

heaven. I have a simple stunning twist on summer pudding. Dipping

the slices of bread into raspberry sauce, line a mould and candy the

basil, and a little sugar lollipop. We will not cook the berries, if

you cook them you ruin them. You just leave them as they are. Lesley

could be facing food hell, razor clams which will turn into a

delicious pie. The clams are opened with white wine, added to a sauce

made of butter, herbs, leeks, more clams, layered with brioche and

cheddar cheese. Sounds good, actually. I'm trying. And they are

not moving. They are for exactly about ten seconds, that's about it.

If you would like to ask a question on shot call the number -- the show,

call this number: We will be asking you if you want

food heaven or hell. Cooking first is man who has just

taken the reins of a top restaurant The Wolseley. You have been there?

I have. This man is behind the stove, Lawrence Keogh. It is one of

the busiest restaurants in London? It is, we are doing 1200 cover as

day. This is on the menu? In three or four weeks I will change the

menu and this will be on. This is the haddock Monte Carlo. It is a

haddock dish poached in milk. Funnily enough I spoke to my

neighbour, John Williams, the head chef, hi John, if he's watching, of

the Ritz Hotel. We had a chat about the origin of the dish, it is one

of those dishes that wasn't part of the Savoy group. That was the

Berkeley and the Connaught, and all that. It was always on the menu.

Trying to find the origins was difficult. Your restaurant used to

be a car showroom? Back in the 1920s, The Wolseley Car Show Room,

then it was a bank. I remember training at the Ritz Club cashing a

cheque there. It was just around the corner from there? We are next

door to the Ritz Hotel at Green Park. A nice slab of smoked haddock,

orange colours. It is a dye isn't it, that one has seen a smokery?

You put it in skin facing you. is it called Monte Carlo?

Wash your hands? We know that Alec Guinness used to order it a lot at

the Connaught. There is so many variations, they say you should

poach it in milk and serve it with sauce in a pan. This is my way,

some say a tomato fondue, we will do them in diamonds. Why is that?

The Diamond Jubilee! Glad I asked! Shad dock is poaching in the milk.

It -- the haddock is poaching in the milk. It takes five minutes,

dead on. In goes the shallots and the mushrooms. You make a fish

stock, I like making it and letting it go cold on the side of the table.

Don't pass the fish stock straight away, it is too watery for me. The

fish stock is there, tomatoes, shallots, bay leaf, white wine,

bang, bring it right down and reduce it. At The Wolseley, we do

380, 400 for breakfast, 300 for lunch, 300 for afternoon tea, and

400 for dinner, that is seven days a week. We have also a private

dining room, which not many people know about, but they will know.

is part of a group of restaurants? We have The Wolseley, the Delawney,

our sister restaurant. Great bunch of guys there, front and back of

house, they are in Holborn, they are just about to open up the Zidel

in Picadilly on Sherwood Street, that will be a large French brassry,

beautiful. Two bars going in there. A great team of chefs going in

there. It will be open all day. We will have a band there in one of

the bars. So it will be great fun. Moving on. Twhr I have basically

done half the dish, all you have done is put the fish in the pan?

You get to my stage you don't have to cook, you just look. I have 60

chefs in the kitchen, you know. I just change the printer roll! Get

the skins off the tomatoes and chop them into diamonds. If you want to

ask any questions call the number below.

The boss is getting married, Jeremy King is getting married, good luck,

boss. The tomatoes have been skined, you want them deseeded as well?

take the skin off and cut them into flesh, and we will dice them into

diamond shapes. You are famous for obviously all the British classics,

it must be the dream job for you? was ensure, I have been there five

or six months, now, I was a bit unsure about going into the company,

I have made a fantastic move. I'm very fortunate to have a wonderful

team in the kitchen. Not only the kitchen but front of house as well.

We get on, there is the same belief across the company that we are the

right thing, the hospitality is fantastic. It is busy and bustling,

it is non-stop, it really is. mentioned the Jubilee, you had had

a brain wave, didn't you, the genius of Lawrence Keogh, the brain

wave on Sunday, what did you set up in the pouring rain? To do an ice-

cream stand in Picadilly. I thought the weather will be great. We

devised ice cream Sunday days -- sundae, it was all sorts going on,

there was a ice-cream cups. It was a great day. The sun was shining,

it was a complete wash out. But I did get to meet Prince Charles.

Lovely, because I do watch him, and he watches us on Saturday Kitchen.

And Picadilly was rammed with a big long table everybody sitting there

eating, apart from the washout of rain it was great fun. The spinach

has just collapsed. Let it soften and collapse. Straight into a tea

towel there. The sauce is reducing nicely, spinach to one side, the

haddock can come out now. I will pass the sauce. Some people say you

should reduce the milk and serve the milk with cream and glaze it. I

want to come over that direction. There is the sauce passed. Season

that, it has to come down. That is real technique. It's all live,

isn't it. We pulled it off in rehearsals, I don't know why not

now! The skin, see how it cooked, you can tell, it falls away lovely.

That is a nice piece of spoked haddock. -- smoked haddock. A

lovely bed of spinach on the plate. Good job we are good friends isn't

it. You haven't chopped enough chives I have done some more.

spinach on top, to create a nest for the egg. Little salt and pepper

on the egg. Sauce is ready. Diamonds are ready. This egg is

quite soft, chef. I must say you are standing there and James is

like an octopus behind you. I have another one behind you. You promise.

It is there, now. Make a decision, chef.

You would never get a job in our place, doing breakfast! Talk

amongst yourselves, wobbly poached egg on top. Seasoned. How long have

I got left? The show is nearly finished Lawrence, let's go. Smoked

haddock. Who cut them chives, the state of them, what did you do

wrong! If you want any of these recipes phone in! There is our

smoked haddock, Monte Carlo, with diamonds of Con Cas. It is not a

bad dish I created there, really! You get to dive into this. That

looks beautiful. It will taste fantastic. You mentioned you like

Kedgere, people might Whereareyouknow about t the rice

and the curry and the spices t goes so well with the smoked haddock.

-- might know about the rice and the curry and the spices, it goes

so well with the smoked haddock. We are hunting down the great

British wines to go with the dishes today. What did she choose to go

with the luxurious smoked haddock? It's English Wine Week, and to

celebrate I have come to the Stanlake wine estate, now I'm

heading into Bracknell to find English wines to go with this

Lawrence has cooked up the most luxurious of brunch-style dishes

for us, we need something suitably decadant to drink with it. The most

obvious choice for a creamy smoked fish dish like this, would be a

glass or two of fine champagne. But given it is English Wine Week, I

wouldn't dream of straifing over to France for my fizz -- straying over

to France for my fizz, whether it is Monte Carlo or not. I'm choosing

the Ridgeview Bloomsbury, biscuity, refreshing, and more than a match

for Lawrence's smoked haddock. Over the past few years our interest in

English and Welsh wine has rocketed, and rightly so, the quality keeps

getting better. Thanks to our climate and soil it is sparkling

wine that we do best. It is not cheap, but then making world class

fizz is an expensive business. When it tastes this good, it is worth

every penny. Look at those tiny bubbles and that

lovely golden colour. It smells sort of like a mix

between freshly-baked bread and an English orchard on a sunny day.

What Lawrence's dish needs, first and foremost, is a refreshing wine

that will cut through the richness of the creamy sauce and the egg.

This wine, like most English fizzs, has fantastic acidity. Also, there

are delicious bready biscuity flavours, that will compliment the

smoked fish perfectly. Some herbal undertones that will pick up on the

spinach and the chiefs. Lawrence, it may not be champagne, I think

even the most discerning of Monte Carlo's jet set, would struggle not

to reach for a second glass of this English fizz.

Wonderful, champagne at this time of day. You can't call it that.

English sparkling wine. It is a nice treat to have it, especially

with this dish, it goes so well. Spriesed at �22.99, -- priced at

�22.99, when you think of what is out there. Lovely. You are cooking

something Mediterranean, what is it? Red mullet, garlic chilli,

fresh linguini. I will be doing most of that! Let's meet more of

Rick Stein's food hero. He's in Yorkshire, God's own country, to

I have come here to the Yorkshire Dales, because there is something

here that really trds me, I love -- interests me, I love cheese. I

believe I'm right in saying that North Yorkshire is the only place

where the ingijous cheese reuse milk. -- indigenous rees reuse milk.

When William the Conqueror came to England and moved north, the

soldiers were appalled by the cuisine, they mond to William The

Conqueror, so they sent the local amongst, and they made the cheese

the same back in Normandy, the used milk. Now local cheese makers are

making cheese with used milk now. One of the most important things to

small producers is knowing how to market your product, there is no

flies on Mrs Bell, and her cheese. They were busy starting a campaign

to tell the world about her soft, creamy, used milk cheese. I get a

lot of cheese sent to me, once in a while one really grabs you, when I

saw the wrapper, it said "Mrs Bell's Blue", I tasted the cheese,

and you get a tingle and it was just fantastic. I had to come up

here, I had this image, of Mrs Bell in a nice cot age industry, and I

got here, and it is not like that at all.

What does cheese making mean to you, why does it matter to you so much?

I'm very passionate about the fact that in Britain we have so many

wonderful cheeses. And in the last ten years the artisan cheese making

in Britain is really outstripping the French. We can compete, we have

some friends that live in France, they take our cheeses over, and all

the friends in the valley say too good to be made in Britain.

I'm in Yorkshire, near Wakefield, I'm as if fated by signs that sing

the praises of a -- I'm fascinate bid signs that sing the praises of

a community. This lies in the centre of the country's rhubarb

production. Rhubarb sounds comical, something from the Goon Show. This

family take take the fruit, or is it a vegtable, very seriously

indeed. This particular variety of rhubarb is called Timperly Early,

like the name rhubarb, it has a British feel to it. I love rhubarb,

I think my favourite pudding of all time is rhubarb crumble. I had to

come here to see where it is grown. Now the secret world. It looks

really weird, it is like a ghostly host of rhubarb, they are so pale.

Why did this forcing of rhubarb happen only here in this part of

Yorkshire? It came to Yorkshire in 1877, it became known as the

rhubarb triangle, the centre of the world for rhubarb production.

opium triangle? You get lost here as you get absorbed into the sheds.

It was immensely important, it was a majority industry at the time.

Links everything, fitting together perfectly, I have the soil perfect

for rhubarb production, the links with the coal industry gave us the

power to heat the sheds, and the shoddy, a by-product of the woolen

industry, the calming and combing process, you get woolen debrisen

out, as the wool de-- debris out, as the wool decays it produces

large amounts of nitrogen, and the rhubarb loves that and helps the

root. You speak so passionately about rhubarb, why does it mean so

much to you? It has been immensely important to our family, obviously,

I have grown up with rhubarb, I have it in my blood. Can you hear

it into growing? When they are triggered into growth, and the

first leaf out of the bud for the first time, it can grow at an inch

a day. You hear the creeking of the sticks as they grow. Put that in a

dark, candlelit environment, it is an eerie secret world of what is

happening here. Rhubarb crumble, about as British as you can get,

actually. Call me old fast,ed, call me what

you like, but I like -- old fast,ed, call me what you like but I love it.

I find rhubarb crumble as a test of a good cook, we know what rhubarb

crumble should taste like. The little nuances of what you do with

your rhubarb crumble are so important. If you are making like a

Thai stir-fry, nobody knows what to judge it by. They certainly do with

rhubarb crumble. I really take care rhubarb crumble. I really take care

when I'm making mine. , first of all, add some sugar,

just enough, so it is moorish, not clawingly tart. Then a tablespoon

of flour, this makes the liquid viscose, which is pleasing. You

start by making short crust pastry for the top, but not quite, it ends

up more lumpy. Then sugar, it needs to be quite sweet. Into the pie

dish goes the rhubarb, flour and sugar, then the topping. I find the

easiest way to distribute the topping is with your fingers, and

give it a little shake, then into a hot oven for 45 minutes. What I

really like about a good crumble is as it crisps up, the top, it spilts

and you can see the rhubarb welling up from underneath. You have that

lovely smell of butter and cooked flour, the slightly sour smell of

the rhubarb. It is the stuff of Sunday lunches. This is one of my

desert island dishes, particularly with clotted cream, which melts

into the hot crumble so illusionously. I have heard this

story that one of the chefs said, fry me an egg, because you can tell

so much about how a chef fries an egg, for me I would say make me a

rhubarb crumble! A number of you have written saying

you struggle with biscuit making. I have decided to do a masterclass on

something that guaranteeed won't go wrong, it is called biscotti, they

will be great with coffee. It is very simple to make. Traditionally

it is done with a mixture of fried fruit and nuts. I'm allergic to

nuts. That is why we are using the dried fruit. We have the making

flour and the flour, we have dried cherries, and raisins, and sultanas,

and then some dried apricots, which have been diced up. This is where

you can mix and match and put figs and all manner of stuff. You have a

tray there ready, additional flour, all we do is crack the eggs into

the centre. Combine it with your hands, with a little bit of lemon,

obviously usingam malif I lemon. We have lemon zest -- Amalfi lemon, we

have lemon zest. It is the texture that is really important, as well

as the cooking. Biscotti meaning "twice baked", we bake it once and

then once again, and where it is sliced. That is where you end up

with the shape. If it is too firm you end up with a log, if you get

it too wet you will be cutting the biscuits out with a cutter, because

it spreads all over your trai. It is the texture of it. If you think

-- tray. It is the texture of it. It is like dropping consistency of

a fruitcake. It is still quite wet now, that is more or less the

texture we are looking for. If it is any firmer than that, you won't

get this distinctive shape when they cook. They will collapse a

little bit when they cook. It is really important at this stage, if

you are unsure about it, add the eggs gradually. All we go is take

some plain flour. Over the top of the board. In one movement you do

this twice, you grab a handful of this and you roll it out. You take

flour in your hands. Vi quickly, using as little -- very quickly,

using as little flour as possible, roll it up into a log, lift it off,

on there. Same again, repeat the process, lift it out.

He still have some on your hands, don't worry about that. You have to

make sure it is this texture. When it is left there on the tray. It

can sit there, as it bakes in the oven it collapses slightly F it is

too firm it is not going to -- if it is too firm it is not going to

move. If it is too wet it won't go all over. The baking powder in

there, with the mixture loose, we bake it in the oven. This is the

first part of it. 170 degrees centigrade. They go in for 20

minutes. That is gas mark five, when they come out. Allow it to

cool. We end up with this. They look like ciabatta! They do. To get

the twice baked bit, you reduce the temperature, so they don't colour

as much. We slice them through. This is when you bake it in the

oven again and you get the firm biscuit. Normally they do it vin

santo, because it is hard you put it with an ice liquor. First of all,

cop gratlations on your career -- congratulations on your career,

recently it has gone crazy? It has been really good. I have had some

delightful projects to work on, I'm really pleased. Scott and Bailey is

the one, just seen series two. You are filming series three at the end

of the year. Yes, yes. In autumn. And Starlings is out at the moment.

Starlings is on Sky? We're half way through that. That's a different

character for you, something you haven't done before? It is

brilliant, to have two characters that are so different running

cheek-by-joul, you know people just get the chance to see you doing

something differently. Is it something you went searching for or

you liked the script? As an actor you are always hoping you will get

variety of mediums to work in. The ideal thing is to be able to do

theatre, television and film, and also to play a variety of roles.

But you can't, you are at the mercy of scripts and being asked to do

things. If you are lucky enough to get asked to do two very different

things at the same time, you do count yourself as very fortunate.

Talent is there, for doing something that you wanted to do as

a kid, you say you were shy as a kid, was acting of used to hide

that? It is that sing of -- thing of when you are a kid, you can see

there are children who revery cool and out there, and part of the

social -- who are very cool and out there, and part of the social set,

if you don't have the confidence to be part of them. You become a chef!

Or you join a local drama group. You moved to London, your father

wasn't the biggest fan of acting? He was the chief collector of taxes.

Come on Angela! He thought that it was a very insecure line of trade

to go in to. But, you know, the world's an insecure place now isn't

it. But I felt I had to do it. moved to London, and it wasn't long

before you joined a drama college, straight out of that into this film,

Rita Sue and Bob Too? That was the first film I did. It was one of

those strange films that at the time slipped under the radar, but

has subsequently become cult viewing. Cracking movie, good film.

Sort of like, you can guarnantee that if you're flicking channels

2.00am, it will be on somewhere. I'm normally flicking them.

other one you were in, the Full Monty? That was an amazing

phenomenon, because that was another sort of low-budget British

film that was, know, highly thought of as it was being made, but nobody

had any idea that it was going to turn into what it turned into.

Everyone was taken aback. So it was fantastic to be part of that.

in that film? Not the actual film. Did you take everything off. It is

on Myface or YouTube or one of those things, it was the most

frightening experience of my life? I shared a caravan with you in

France. It was myself, Ainsley Harriott, and Tony Turbin and

others, in front of 15 million people. Did you drink limoncello?

We weren't allowed. What is stock syrup? Sugar and water. All it is,

you dissolve the sugar and water together. Limoncello, southern

Italy, and Amalfi, wonderful limb Mondays. Why you get a hangover,

that amount of lemon, that is not water, it is Vodka. You nicks it,

and then we leave it for about a day in the fridge or stuff like

that. Or like sloe gin. You can leave it like that, if you do this

recipe, and you use proper Amalfi lemon, you won't need to. The

flavour is there. It is like alcoholic lemonade. It is a bit

like that. Grown up lemonade. difference with this stuff is

because you have that much Vodka in there, and it is so high in alcohol,

it doesn't set when you freeze it. The kids love it at a picnic!

not for children Mr Keogh. This is where you get the limoncello. These

biscuits go back in the oven, and come out after eight to ten minutes

like these ones. They are firm. This is where you can just pop a

few of these biscuit on there like that. Just for these guys I'll give

them a bit as well. Just give us the bottle! Straight out of the

freezer, says he, that bit is frozen.

The idea is you just dip. But you dip. Can I smell it? Perfect for

when the weather gets better. in one Lesley. It is not like the

ones I have seen before, it is great to see the lovely bits of

peel. You can drain them off. Dip the biscuit in and tell me what you

think. It is quite strong. It's delicious. Really, really good.

Starlings is on tomorrow? Sundays at 8.00. On Sky 1. If there is a

skill or trick you would like me to demonstrate on the show, perhaps

demonstrate on the show, perhaps you need much-needed cooking tips

or advice, you can drop us a line. Angela, enough, you are cooking

next. What could we be cooking for Lesley on the show, rasberries and

a twist of summer pudding. Slices of bread dipped in raspberry sauce

with clot the cream, candied basil leaves with a sugar lollipop as

well. Or food hell, razor clams, a sauce made of shallots, butter,

cream, herb, layered up with brioche and served with a pile of

peas. You have to wait until the end of the show to see the final

result. You are enjoying that. It is time for more action from

celebrity faster chef, the five remaining contestants to cook for

This is Richmond Retirement Village, in Oxfordshire. Home to a

generation who excelled in good, old fashioned baking. We have a

test for you today centered around sweetness and pastry work, a test

right up my alley. Most of the residents learned to bake in post-

war Britain, when times were hard and everything was made at home

from scratch. The celebrities will be recreating five of their most

loved home bake treats. Kirsty has to make 76-year-old Gillian Swift's

Treasury sured ginger cake - treasured ginger cake. Nick has to

make Bakewell tart. Then there is the Shirley's apple tart. And 84-

year-old Arthur Thomson tart with vanilla custard. Then Rosalind's

chocolate cake. 20 minutes into baking and Kirsty's finishing the

ginger cake mixture. It is like feeding the 5,000 with ginger cake.

Next she starts on the Brandy snap baskets to serve with it. The

challenge of the Bakewell start is That means when you put the pudding

in it will go through. I was going to knock out a bit of pastry and

put it in the side there. You will have to. Oh man, this is horrible.

It is raining, I can only wait and see.

You are used to the feel of this? have never made pastry before.

is a tall order, to ask someone to do baking and they have never made

pastry before is a tall order. Linda is working on the syrup tart,

but there is a problem with the breadcrumb filling? Is that really

the filling. Ten ounces? Has half a pound, in the middle of that is one

in eight. I had to do 30, 30 ounces, it is me, I put too many

breadcrumbs in. I would redo the filling, that is only me. Instead

of remaking the filling, Linda moves on to the creme aing lays.

That won't work, you have only eggs and custard. Will that not work?

Not the way I make it. I will start again. Danny has finished his

chocolate cake mix. It looks a little thick.

While the ginger cake is still warm, Kirsty starts to carve it up?

not cut them into squares. didn't look perfect. Does it look

nice now? It will once it goes on the Brandy snaps. Iep' ready.

Service -- I'm ready, service please. What have they done to my

cake. She's done my cake justice. I'm grateful for the idea of making

it into a dessert. Did you like the taste? Yes, yes. I

make mine a bit more ginger. doubd what you did. Did you?

If a recipe is special to someone you want to do it justice, I pushed

myself to get it right, I hope I have done enough. There is nothing

I can do about it, I have to try to hopefully go out and would them

ladies. That's all gone horribly wrong. Nick has had a bad day, a

very bad day. Didn't taste of anything. I think this is lovely.

Hello Betty. Are you all right. did a marvellous job. Are you sure?

I was really worried that I had bojed it for you. They gave you a

heck of a job to do. I'm just really upset it just didn't work.

Phil, you have ten minutes. Service, please. Oh my goodness me.

Mmmm. Now Phil has done very well, because this pastry tasted

wonderful. Really it does. But it hasn't got enough glaze. That was

just brilliant. And another one. You did wonderfully well, if you

have never cooked it before, I'm more than impressed. You can do my

cooking any time now. I think overall, for me, I think I did the

recipe justice. Linda is next. But she still is

making her second batch of custard. I know how to make cuss tar, I

don't know why I'm being so stupid today. Keep going, keep going.

one is much nicer, this one is not so dry. Can I swap them. Service,

please. Total disaster. It's hard as a rock. I think the proportion

of syrup to breadcrumbs is probably not quite right. I would be

disappointed with the end result, yeah. Hello. Have you all still got

your teeth after eating that. I have to say so sorry for ruining

your recipe, Arthur. No, no, no. I didn't cook to my full po teing,

I was making stupid mistake, I -- potential, I was making stupid

mistake, I didn't read the recipe properly. How are you going to cook

that cake up? I don't know yet. That's enough on the cake, stop,

stop. What about a little bit of icing

sugar. What about service before the people start screaming.

Something has gone wrong, it is far too sweet. It is too dry, isn't it.

The cake? The cake is too dry. Ifrpblgt hello, how are you? A lot

of people in the room liked it. But I was... I was a bit disappointed.

I haven't made a great deal of cake, it is a real art form.

On behalf of the residents here, well done all of you. There will be

more from Celebrity Masterchef in 20 minutes. Still to come this

morning, our Saturday Kitchen Live, Keith Floyd is in the Italian city

of Ostuni. After a stroll through the streets, heads to the Waterside

to cook langoustines and veal sasauges, served with sea urchin,

is that a classic Italian dish. sea urchins and the langoustines,

I'm not sure about the veal! Lawrence and Angela's Ashes la have

two CRACKING dishes for us, let's hope they are not too FRIED! Why do

you bother coming on. By popular demand, chef! Who I don't know.

Will Lesley face food heaven, the raspberry summer pudding, or food

hell, razor clam pie with leeks and brioche. Cooking next is one of the

country's most respected chef. Herit Italian restaurant, Murano,

holds a coveted michelin star. It is the brilliant Angela Hartnett.

What are you making for us? We are making some fresh pasta, 100

kpwrams of flour to -- 100 grams of flour to one whole egg, with a

lovely red mullet sauce. We will put fresh lemon, chilli, garlic,

flat-leaf parsley. I will start making the parsley. Lesley, you

wanted to see how to make proper pasta. Do you want to come and have

a lock. That is the best way to see Two eggs, for every 100 grams of

flour one whole egg, don't put all the eggs in at once, in case they

are slightly too big t makes it too wet, it is better to have it firmer.

Bring it in slowly with a for example. You can do this in a --

fork, you can do this in a mixer, but I like making it by hand.

you can tell the texture.S It the feel of it. With pasta -- --

Texture. It is the feel of it.

grandmother used to make it, she would make three kilos, she never

weighed it. Did you watch her. would look at it, and say stop,

let's weigh it. Be quiet. This is wonderful a masterclass. And now to

the Lesley and Angela Hartnett show, on Saturday Kitchen Live.

How is your career going! James you just want to sit down and rest.

is life James? I'm getting old, I need to rest. We will make it very

quickly, normally I would add all the flour and egg. But because we

are on a time schedule, we will knead, you knead it, I daren't say

like a bread Doug, but just to push it out and bring it in. That is

almost the tearing thing that happens you don't need to worry

about. What you want to have is nice and smooth on the inside, so

there is no flour mixed in, and it is all mixed in properly. Is this

the type of dish you do at the restaurant? Yeah, at Murano we make

five kilos a day, Adam is on pasta at the moment, he is our man. We do

it with razor clams. Who is on filleting fish, this is a pain,

give him a shout out. Nothing wrong with a bit of filleting! We have

our pasta here, you need to let the pasta rest for at least 15-20

minutes. Outside or inside the fridge? Inside the fridge. This is

why we needed James out of the way. He's always in the way! Where is my

excess flour, here, a little flour on there. We're going to go through

the machine. If you can do some garlic and

chilli for me now James. So straight through the machine. You

see it has these little dials, you get it thinner and thinner each

time it goes through. It is very quick to do. You could make the

pasta the night before, let it rest in the fridge and it is ideal.

Because it is going through the same width you don't have to worry

about it getting too big. It is not rolling pin. As you change the

setting the dials go nearer so it gets thinner. You need a machine to

do this? If you are hardcore you can do it by hand, but it is much

better to do it with the machine. Does every Italian kitchen have one

of these? Most people will do, I think so. I have always known one

in houses and stuff. My grandmother had an old wooden board, that used

to come out to make the pasta. seasoned board. This was this thing

in Italy where women went against Europe, they didn't want plastic

boards and wouldn't get rid of their wooden boards and

demonstrated about it. This is the last one, you will do the golden

moment, Lesley, put it through. You have a I bought a bigger one on

Ebay, for putting your swimming trunks through.

You have the cutter here for linguini.

Perfect. Go away, we are in our masterclass.

Let it dry slightly, we are cooking it straight away, a little bit of

flour on there. So, now for our sauce. Touch of ol little oil in

there. There is wine. Put that in there. I knew I would get something

wrong. It is because you were feeding me the champagne before.

What's going on, that was you, wasn't it Lawrence, that was wine

again. The fourth class of limoncello. I can feel I have gone

whee! I don't know how the crew are feeling. Chilli in there as well.

Where is our red mullet. Sauteed in there, nice hot pan.

Would you do this dish with any other kind of fish? You can bo it

with shrimps, crab, anything like that.

Anything quick. If you have semi- cooked lobster, you can do that as

well. That is in the pan like that. A little bit of salt. Lesley

watching, the difference between this and the dried pasta you get is

the speed at which you cook it with. We will cook the fish for a minute,

30 seconds into the pan and it is away. If you wanted to make this in

advance and dry it out, what would you put in semolina flour? Yes, a

lot of people dry it, I just put it in a bundle and dry it, cook it for

30 seconds and mix it with a fork and it won't break up.

Seasoned water. Do you want any of thatth? I do. Honestly, my boys in

the kitchen at Murano, they will think, I have to do service after,

I will be like this, food! I was a bit like that last night, it was

all going wrong. I think they just laugh like this old woman. It went

as well with you like his ice-cream on the Jubilee boat. You were

cooking on a boat? I was, I was there with Alex from the One Show,

we were waiting and they had us between two bridges, we had no

signal for four years, despite the rain, it was amazing with all the

boats and barrings going -- barges going past. Now herbs. Little bit

of salt there. Little bit of pepper. If she drops this, it will all go

horribly wrong. Then straight in. This is really like, I mean that is

the beauty of Italian food. They are ready with the knives and forks.

What is it? Roasted red mullet with garlic chilli, fresh linguini and

parsley. This does look fantastic, I have to say. Dive into that one.

You have the little bit of lemon zest in there at the end. Which we

remembered this time! If you didn't want to make your own pasta, using

linguini? Or the thinner spaghetti. At home I have all the dried pasta,

it is quick, it is there and you simpler it. It is outstanding.

red mullet is a pungent flavour. You take the garlic and chilli.

Beautiful, the chilli is nice this time, a punch in it. That is

fantastic. That is Saturday lunch for me. It looks like it is going

to be your Saturday lunch. Let's go to Bracknell and see what we have

to go with Angela's mighty mullet. Angela's red mullet with home made

linguini, is so thoroughly Italian, that normally I would be reaching

for something like this fruity Falanghina to drink with it. Given

it's English Wine Week, Angela will for give me for choosing an English

wine that is crisp and freshing, working beautifully with the dish,

it is the Denbies English White from Surrey.

Although the amount of wine we produce in the UK is still tiny

compared to other well established wine producing nations, we now have

more land dedicated to wine grapes than ever before. Even the Queen is

getting in on the act. She recently had a yin yard planted in Windsor

Great Park, if it is good enough for Her Majesty, then it is good

enough for us. That smells like red apples, and

freshly-squeezed lemon juice. The simplicity of the dish means we

need a wine that will allow the individual flavours of the top

quality ingredients to shine through. This wine is light and

delicate enough not to overpower the mullet. The sweetness of the

fruit will balance the heat of the chilli, the underlying floral and

herbal notes will pick up on the basil, parsley and lemon. So,

Angela, here is a drop of England's finest, for your lovely linguini.

I'm sure it is lovely, I haven't managed to get any, they have been

grazing on it. What do you think of the wine, another English wine?

This is really fresh, a lot like Italian wine. A lot of Italian

wines are fresh and young. This matches it. Work perfectly with the

pasta. You don't want anything overpouring. It is a bargain?

just about afford it. Oh please. is florally, and refreshing, and

with that chilli, it is wonderful Angela.

Just, yeah. You could have had razor clams with it. Now our five

celebrities face their toughest challenge, they have to cook a

pudding to please Gregg Wallace. Welcome back. We want one

stunningly beautiful pudding that will send me into rappure, one dish,

I'm doing a sticky toffee pudding with vanilla ice-cream. He better

get the ice-cream right, if not it is a little bit safe. I have to

redeem myself. Ifrpblgt my pudding -- My pudding is something I cooked

a lot when I was a kid, it means a lot to me. Junket is my main piece

today. I don't know what it means? It is set jelly, aisle' going to

put rhubarb on top and attempt to make a biscuit. A great big

custard! Yeah. What are you cooking? An amalgamation of a tart

with macaroons and put it in the middle. This is a Danny invention?

In bits it is out there. The basic The basic elements is lemon cake,

orange sorbet, lime chantilly. That's it, time's up. Phil's

dessert is a nutmeg junket, with spiced rhubarb.

It tastes great, I love it, with the sourness of the rhubarb. It is

a sweet, milk, set custard, I quite like that. Danny's invented a

chocolate muse and chantilly cream. It is not that sweet at all.

Because of that I really like T I think it is also very well made.

is a nice chocolate cake, even into the pastry still chocolate. I love

Linda's dish is a coffee and banana pie and a pear brioche pudding with

custard. Lump-free custard, as promised. I like that. A bit

spongey, it is pear juice, it tastes of cinnamon. It is good.

Cream and banana and a hint of toffee, that one needs more toffee.

I think the banana and cream pie is a bit of a mistake. The star of the

show is definitely that little pear tart with custard. I know, I had to

show you I could do custard and pastry. It doesn't all work

together. Kirsty's clem teen cake, is served

with passion fruit and limoncello ice-cream, a sorbet and lime

chantilly cream. I I wouldn't want to eat the cake with all three in

my mouth. I love the Clementine, I love the sorbet, and the passion

fruit. Really first-class work Kirsty. Thank you.

Nick has made sticky toffee pudding, with toffee sauce and vanilla ice-

cream. Super, superyum, flavour, tastes, textures, good, I would say

job well done. Actually the ice- cream goes really, well well with

the rich Zeisty sauce and your little light pud -- Zeisty sauce

and your little light pudding. hard to judge, off you go. Cast

your mind back to the start of the competition. The first few days we

saw these celebrities, did we think they would ever be as good as this.

It was easy, you could see they messed up yesterday, but today they

didn't. Kirsty was out to demonstrate skill.

I think it was really, really clever presentation, I thought it

was all well made, she worked very, very hard. What's interesting about

Danny still is that he continues to evolve the dish as he's cooking. He

cooks like an art tis, he cooks like an artist works. So Danny is

in. Anyone who comes on MasterChef and cooks junket is a brave person.

Don't forget Phil has not handled pastry before. I'm happy for Phil

to stay. That means the decision is now between Nick and Linda.

For Nick, an absolute terrible Bakewell tart at the retirement

village. Today a decent sticky toffee pudding. I really enjoyed it.

For Linda, terrible syrup tart, today she wanted to prove to us she

could make pastry and do something sweet properly, she, in a way did

that, we have to make a decision. It is hard, very, very hard indeed.

I think I know who should go, I don't want to admit it to myself.

think you're right. The person leaving us is Linda.

Thank you so very much for Time to answer some of your foodie

questions. Each caller will help decide what Lesley will be eating

at the end of the show. First is Mary from Milton Keynes. What

question would you like to ask us? I have a loin of venison, about a

kilogram in weight, I want to know how to cook it. You mentioned

venison Wellington. That is a lovely idea. You have to make

pancakes, sear the venison, salt and pepper, make some pancakes, no

foie gras, mushrooms, put the pancake on clingfilm, spread with

rush rooms, put the venison roll down it, get someone to roll puff

pastry with you, put it in the oven, it takes 25 minutes in the ofrp,

venison Wellington, or a venison salad, you roll it in pepper, slice

it then with a salad, with fresh black berries, and a spoon of cech

fresh. Two dish, we will be -- Spoon of creme fraiche. Two dishes,

we will be around for dinner if you cook those. Lynn, what is your

question? Radishes, what can I do, other an coleslaw and salad.

Actually for me, the best thing is really nothing at all. Wash them

clean and make a fantastic aoili, that garlic puree, eat them like

that. With butter and salt like in France. You can pickle them. You

can cut them in half and put them in a bowl with 100 mls of rice wine

vinegar in a pan, a punch of salt and a table tablespoon of caster

sugar, and leave them. They are fantastic with cold meat. What

would you like? Heaven. Good morning, what is your question for

us? What is the best way to cook ox cheek? Braising for me. That has to

be the only way. It is the cooking it off overnight, braise it for

three hours until really soft, cut it with a spoon, we shred it with

it and put it with a ragu, lovely fresh pasta or potatoes and stuff.

The bourguignon style of cooking, onions, lardons and mushrooms

another great one. Long, slow cooking. Heaven or hell? Because I

have some razor clams in the fridge, hell! Through there Denny, what is

your question? I have some white crab meat and I would like a

special, simple recipe for it. food heaven, white crab meat?

Risotto comes to mind straight away. Chopped onions in the pan, in the

with risotto rice, olive oil and garlic, if you have the brown crab

meat, which is lovely, spoon it in, it is lovely with crab meat and

lots of lemon zest last minute. the crab meat last minute. A rumour

or touch of mint last minute. one you have just made? Perfect,

crab meat at the end. Just do the chillis, garlic, crab meat in,

straight in with the pasta. What dish would you like to see at the

end of the show, heaven or hell? Heaven, please. Trudy, are you

there? I have a three kilo salmon, I want to know how long I should

cook it for. On the bone or sof? whole salmon Or off? A whole salmon.

A straight forward court bullion, water and a splash of vinegar,

bring it to the boil, thyme, bay leaf, peppercorns, good boil up,

drop it into the pot, or put the salmon on a dish and pour it over

the salmon, clingfilm it tightly or leave it to the liquid told, when

you take it off and it cools it is cooked. Would you take the skin off

hot or cold? When it is cold, lift it out and peel the grey skin off,

and the flesh comes off beautifully. What would you like heaven or hell?

I'm having a fish weekend, hell. Let's get her to business, all the

chefs battle it out to see how fast they can make a three-egg omelette.

Lawrence the 17 second brigade. There's really no point. I'm going

to stick with Lesley. Can just say. 300 omelettes a day he should be

This is like scrambled eggs, that is just.

A bit of garnish, a flourish of cheese. There! Don't look at me

like that. Let's have a look on here. Come on.

I've seen a lot worse on this show. You shouldn't have sent that out.

Angela, you. Be niece to me, I did make a -- be nice to me, I did make

a nice pasta dish. You did it a lot quicker, 20 seconds quicker, but

you are not going on the board with that. That is so harsh. Lawrence

Keogh? Yes, chef. You have been practising. You were quicker than

this. You were quicker than Nick. You were quicker than John. You

weren't as quick as the other two. Well, there you go. Will Lesley get

food heaven, the raspberry summer pudding, or food hell, razor clams

with the leek pie. While Lawrence shows Angela how to make an

omelette, you can enjoy watching food adventures with the brilliant

Keith Floyd. He'soring Italy and has reached the -- he's touring

Italy and has reached the town of Ostuni, where he has created his

own original dish, try this one out. The ancient town of Ostuni was one

of the few defendable towns of this So the ancient down of Manopoli is

my destination, crumbling defences and tall, medieval houses. Once you

do find your way through the maze of the old quarter, you will be as

captivated as I was by the magical harbour. If I look tired there is a

good reason, I was up last night thumbing through Italian cooking

books, looking for inspiration, it was all too heavy and thick soups,

which aren't very interesting on television. So I went to my old

chum, Elizabeth Daly, and sound saltimboka, it is veal, and fried

in a cause, I thought let's develop it and add in the sea and the land.

What I have got is the beautiful veal auj-like things, stuffed with

pharma ham and fresh langoustine. Back up to me, I got my mallet out

and some flour, I beat one of these fillets of veal out into a very

thin shape like that. I have a lovely thin slice of pharma ham

that fits on the top there. Then a beautiful langoustine tail, alive

only moments ago. We put that there, and then sage on there. Plus a

little bit of pepper. Sorry if there are shadows, we can't help

the sun. A squeeze of lemon juice. We we fold and roll. Then with the

aid of a little stick, we have our veal papuette stuffed with pharma

ham and langoustine. First phase. One of the things very boring in

the first part of the cooking sequence is getting the fat to the

right temperature. Butter sizzling away. Pop the thing in there.

Brown them nicely all the way round. Ouch, those artist's fingers have

been burnt! They simpler in that butter now for three or four

moments. These are ready to come out of the pan now. On to phase two,

they are beautifully golden, we put them on this plate and keep them

warm. You at home will keep them warm by placing it above the stove,

I'm keeping them warm by putting them in the sunshine. The next

thing is on the pot again, we chuck the langoustines in. We fry those

for a couple of moments. All seafood should be slightly

undercooked. A squeeze of lemon in Right, then very important part of

this dish, is a very famous Italian wine called masala. This isn't

matters sal la, it is a dry, fortified -- masala, this isn't it,

this is a dried, fortified wine. A close up, it bubbles away because

we have to reduce it right down. This sauce is reduced to my

satisfaction. I take the langoustine out of the plate now

and place them inbetween the little bits of veal. Any way, back over

here now, please. On to my sauce. That is beautifully reduced. It has

the juices of the veal in there. The juices of the langoustine in

there. And the marsala, of course, and as a finishing, enriching touch,

a little dollop of cream. It is very difficult at this stage,

you must be very careful not to curdle the cream in the alcoholic

sauce that is underneath it. To make it even richer, stay there

Dennis, to make it even richer, we stir in a pat of butter as well and

melt that into it. We will have a creamy, untuous, masala, veal and

langoustine sauce to go with the dish.

To celebrate one of the specialities of the region, to

garnish with sea caviar this is, you scoop out the little bit of

flesh with a spoon, it is equisite, and Dell illusionious. Then a bag

fat close up, lemon and parsley, that is one of the workers driving

off just at the right moment, we have enough noise with boats

chugging away, motorbike, the whole lot, life is so hard. Any way,

there we are. That is my interpretation of pullia

on a plate. -- Puglia on a plate. It is amazing

what a few well placed lira can bring a smile to people's faces!

Right the time on the show to find out if Lesley will face food heaven

and hell. It was 3-2 to our viewing public whether they wanted

rasberries or razor clams. Rasberries your food heaven, razor

clams food hell. You were looking good, we needed these guys to

support you. Sorry Lesley. They didn't, neither of them. They swung

the boat the other way. You have razor clams. This should be

interesting. You have this one. To cook the razor clam, the bit you

don't like, the cooking side of it don't like, the cooking side of it

first. We need white wine. If you could chop me the leaks. White wine,

straight in the pan. You can put them in Wight wine or steam them.

You want to make sure you get rid of all the grit in there. Or sand.

They go straight in. Should I cover them over at that stage. No that is

fine! The idea is you cook them very quickly, because you don't

want them to be too rubbery. A little bit of white wine, keep the

juice as well. They will cook in no more than a minute-and-a-half. We

will prepare our leeks and our shallot. We will take these clams

out and utilise the meat from this as well. This is a quick pie but no

mashed potato. The base of it is leeks, but I want you to dice the

brioche as well. It is the texture, they are long and slippery. Hopeful

leave we will try to convince you otherwise. Like that, it is fine.

It is when they are slimey. I think this dish, I think you might like

it T Not in there. We sneet need shallots first, hold on -- we need

shallots first, hold off on the leeks, now they can go in. In with

the leaks. If you can -- leeks, if you can fry those off in the pan

with the brioche. Come on, let's go, move it, come on. Check on. Change

that printer roll, come on Lawrence! Oh God! Lesley you go in

there. These are ready, we just drain these off. You know they are

ready because the clam shells have opened. They are all open. We will

keep the juice out of this and let is settle. We will transfer this

over to here. Now we have our leeks and everything else.

That's it, give me the rubbish jobs! We will take a little chopped

thyme in there as well. Some double cream, just a little bit. A little

bit of this liquor as well. Don't want to stir it too much. A

little bit of that. We have the thyme, the leeks, everything else

gone in there. Chopped parsley. hot.

We have some boiling water for the peas as well. A little bit of

chopped parsley, all done in advance. I will do this and serve

this straight away with this one. You can just get away with this as

just a vegtable dish as well. Which is just the leeks.

Salt and black pepper, the leeks don't take long to cook if you cook

them like this. If you cut them nice and thin they don't take long.

Then right now we will start adding the meat. We will wait until we

have it. The razor clams are being cut up small? So you don't see

them! You could do your dish, your pasta dish with that. Is that how

you always serve them? You have to discard all this bit, you always

take them out of the shell and clean them. You catch them on the

beach, as the tide goes out the fill the holes pull of water they

come up and you grab them. When you see the bubbles on the beach.

walk around with jugs of water, they put salt water back in the

holes and they pop up. I didn't know you got that stuff. We have

our leeks, and our clams. Do you want the peas in yet chef? Not why

the. A little bit of the brioche. Grab me some of that. That is

already toasted. You don't have to put the clams in, but a little

layer of brioche. That is enough. Stop it with more cheese and clams.

A little more brioche and cheese on the top. You fill it full. I'll

clean up the mess. This is a great vegtable dish, you

can omit the clams. It is like a posh fish pie.

Don't be shy. Don't be southern about it! That goes straight under

there. They want one minute to griddle nicely. Where are the peas?

Be night you. Thank you very much. Frozen peas.

Straight in. Almost with frozen peas straight in and out. That is

the key to these. You just take the heat, a bit of salted water, I

suppose. We can just lift these out. Because you make these in advance,

and then top them with cheese. Not that you are ever going to do razor

clams? I am! They are not very expensive, not a lot of money. They

just get drained off. You don't want to overcook them because they

will go wrinkley. Bit of butter! course.

The ratio, about one-to-one of butter in there.

They should be ready. These want to melt nicely.

Delicious. Nice and simple.

Going to lift that off. They Diamonds Will Do with another 30

second, but they are all right. You have your peas and butter with a

bit of peas. It all adds to the flavour! Beautiful. I will leave

you two guys to dive in. After you, you will love this. The wine is. To

go with this, she has chosen the Lambert Estate, �8.99, this is one

Lambert Estate, �8.99, this is one of my greatest wines. I love it.

What do you think? Delicious. have a convert! That's all for

today on Saturday Kitchen Live, thanks to Lawrence Keogh for taking

over, Angela Hartnett and Lesley Sharp. All of the recipes are on