09/11/2013 Saturday Kitchen

Morning. Thanks to the Lord Mayor we're here a bit earlier than usual

but we've got a menu of proper world-class cooking to make up for

it. This is Saturday Kitchen Live! Welcome to a chef -packed show. With

me in the studio today are three, yes three, very different world

chefs. First, the woman who travelled around China with Ken Hom

for their popular BBC food series. It's presenter and food writer,

Ching-He Huang. Next, a man who's managed to juggle running his

Michelin starred Indian restaurant, Benares, alongside a global search

for the world's best curry. It's the brilliant Atul Kochhar. And finally

a chef who never needs to go anywhere because the whole world

travels to his restaurant, Noma in Copenhagen since it was named no.1

in the world. It's Rene Redzepi. Good to have all of you.

Congratulations, Rene, it is amazing, you are winning awards

after awards. Welcome to the show, but, Ching you are cooking first,

what are you making? I am making a prawn laksa.

It is like a broth? A nut curry broth.

It can be thick or thin? Whatever you like.

Spicy for this time in the morning? Yes. I hope you like it.

And Atul Kochhar, what are you cooking? I am cooking chicken

vindaloo. We have never had a vindaloo.

This is a sweet one. With roasted carrots.

Sounds good. Rene, what are you making for us, or

have you not decided yet? I'm not sure yet. There may be pork, there

might not be. The story behind this is? I lost my

luggage. It is lost, they can't find it. So the pork I had brought is not

here! Well it is somewhere! Somewhere, but right now what is

happening all of the chefs in London are sending in pork.

He is not wrong. There are about 20 chefs running around to find pork

for you. So three interesting dishes to look

forward to. And we've got our line-up of fantastic foodie films

from the BBC archive too. There's Great British Menu, Simon Hopkinson

and of course, Rick Stein. Now, our special guest today is best known

for her role as evil witch, Morgana in the hit BBC show, Merlin. She's

now taking on a certain Count Dracula in the brand new drama

series on Sky Living about the blood sucking vampire! Welcome to Saturday

Kitchen, Katie McGrath. Good to have you on the show, Katie. We were

having a heated discussion about whether or not Dracula is Yorkshire

or Irish? We are going to get into a fight about this! I don't know about

that. I would, definitely.

Tell us about Dracula. The series is for Sky Living. It is

going back to the book, using the ingredients of the wonderful Bram

Stoker, he is great. A plug for Ireland. But there is

Yorkshire in the book? Yes, there is Whitby. It is there that he turns

into a Yorkshireman. I don't know if you know this but

Yorkshire was voted as number three in the world as a place to visit.

It does not mean he is Dracula! Well, you never know. Now we have

seen you in Merlin. You have gotten some amazing characters? I have been

lucky. Blessed over the last few years. This one is a different

character. I play a socialite. She is stroppy and blonde. So quite

different. Do you like those roles? I love it.

But you like the bad girls too. There is something about my face. I

look like a bad girl. There is a fight brewing up there.

Now, at the end of the show I will be cooking either food heaven or

food hell. So, food heaven, what would it be? I am a carnivore. I

like a bit of beef. I'm a proper Irish girl.

What about the dreaded food hell? I'm not a fan of parsley. I have had

it done badly too many times, so please don't choose that.

For food heaven I'm going to use the beef to make a real classic family

favourite, a beef stew and dumplings. The beef is browned then

cooked very slowly in beef stock with shallots, garlic and just a few

herbs. It's served with simple suet dumplings and a single Vichy style

carrot. Or Katie could be having food hell, parsley which I'll use to

make warming winter soup. The parsley is cooked in veg stock with

a few shallots, peas, garlic and double cream. It's blitzed and

served with some small salmon fish cakes and a few pea shoots on the

top. Well you'll have to wait until the end of the show to find out

which one Katie 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 Katie to face either food heaven or food hell. So start

thinking. Right, let's cook and we're kicking off with something

from the brilliant, Ching-He Huang. Right, what are we cooking? I am

cooking a prawn laksa. We have the spices and the rice noodles. We are

making a spice curry piece. It is a noodle brothy soup, but with coconut

milk, stock and all of these lovely ingredients.

So, I shall chop up these first. So we are making a piece first, that is

the key to this? Yes. We have fresh lemongrass. A lovely lemony flavour.

Two onions in? Yes, two onions in, two stalks of lemongrass.

Traditionally in the dish you would have fresh galangal, if not, you can

use ginger. That is what we are going to use.

And galangal is? It is a lot milder than ginger and fragrant. So lovely

to use. And the prawns? Yes, please. We have

onions, the lemongrass in, the garlic as well.

Now, what have you been up to since the last time we saw you. You have

been busy, this time in America? I have been doing a show there called

Restaurant Redemption. So I go to the aid of failing restaurants and

try to revitalise them with a makeover deco.

So is that a bit like Gordon without the shouting? I don't shout but I do

get the fiery yang side coming out. What is that? The Chinese believe

innin and yang, the balance of harmony. So every day I Amin and

cool but then I get in the kitchen, I can get quite yang.

Right, moving on! So, you see a different side to me, but I never

swear. I am always very nice. You are doing that... No, it is

looking perfect! So, we have cumin, ground coriander, turmeric and

shrimp piece. That is dried. You cab get the fermented one in the jar.

That is very strong. They are both really strong.

Yes, just a table spoon of that in there. Then the coconut milk to

bring it together. Then chilli. Do you guys like spicy food? Oh,

breakfast? Well, he has vindaloo coming up. So it is irrelevant when

it comes to that. So, I have done the prawns.

That is perfect. Thank you. So, this is to form the piece.

So with we have the piece in there. Then we have the rice noodles that

we have to put on. So the secret of this is that it

keeps, that is the key? Shall I add water in here? You can do a little

bit. A little stock. So those are the glass noodles?

These are the vermicelli rice noodles. These help them to cook and

soften down. Then they yield a little quicker. We need vegetable

oil. So two table spoons of the oil in the hot wok.

I will keep some of it for the prawns? Yes. That is for the

marinade and the declaration. Thank you.

So we are going cook the spice piece.

I want to get that nice and golden. So are we going to see yourself and

Ken teaming up again? I hope so. I miss him. He is in Hong Kong at the

moment. I really hope so. I really enjoyed exploring China.

I think we are repeating the show on Saturday Kitchen. So if people

missed it, you will see it again. Thank you.

So we cook the spice piece. Cook it for a good few minutes to let it

brown and the flavours absorb. Then we are adding stock in there.

On the show, this is all about speed, quick, but this is the

opposite. This one is nice and slow. Take your

time on it. Enjoy it. As it cooks, the flavours really come together in

that broth. So we are putting a little bit of

Kaffir lime leaves in there. They are fresh. Some sugar. This is palm

sugar and fish sauce. About three to four tablespoons in there. This is

going to cook, simmering for 20 minutes. It will deepen in colour.

We have the prawns here. I know you want to get these on as well.

So with this one we can add a touch more stock. We are going to bring

this one to the bubble. We are going to put the rice noodles

in. Do you want the prawns in as well?

Prawns, yes, please. They go in. And if you would like to put your

questions to Ching or any of the chefs, call this number: Now the

noodles go in as well. They take a few minutes to cook.

Then while that is cooking, we are going to season the prawns there

with a bit of salt and pepper. Then we are going to take them out.

You are travelling around the world, Rene, without the luggage. Are you

visiting Malaysia on your travels? No, unfortunately not.

You have been there on your curry find as well? I have been. Three

years ago. In 2010 I visited Malaysia. A beautiful country. The

way that Ching is cooking. I just want to sit and eat.

Who makes the best curry, India or Malaysia? Hmm... Where did you find

the best curry? England! I thought you were going to say Yorkshire,

then! Right? ! So a nice hot wok for the prawns.

Yes, we are going to brown the prawns on both sides. We are adding

a little bit of lime. Where do we get to see the American

show you have been doing? I hope it is over here. It would be good.

There is a lot of restaurants out there that are slightly stuck in a

time warp. They need a little bit of help. That is what I do.

We are trying to give them some fresh ideas.

Now that is looking very good. A lot of Chinese food is supposed to

signify something while you are eating it. Does this have the same

idea? The name laksa, the Chinese way of saying it, it means slightly

dirty. Nice! No, I don't mean dirty in that

way! I'm not selling it very well this morning.

We have this every Sunday, my other half's dad is Malaysian/Chinese. We

eat it every Sunday, but it has that look because it is gritty with the

lemongrass and the piece. When I have it, it is more

soup-based, but it can be thick or thin? It can be, but also some

laksas don't have coconut milk in the curry, but I love it. It adds a

really beautiful richness to it. And right at the last minute you add

in the beansprout? Yes. We need a little more broth here.

The crispy prawns over the top. And then coriander sprigs and that

is it. That is a serious portion! Yes, I

like a serious portion. You know me. I know that Atul likes to eat! I

love it. So, tell us what that is again? That

is prawn laksa. How good does that look! You want

lime there? Yes. Now we can all help ourselves.

There is extra chilli in anyone wants some! A little sprinkle! Now,

dive into that one. Quick and simple. Full of flavour. You cook

that once you have made the piece. You cook the sauce and cook it for

20 minutes. It dopes into a lovely deep curry

broth. You can add chicken, all manner?

Yes, or pumpkin. Squash. It is gentle. Very good.

It is beautiful. It is good.

Right we need wine to go with this. We sent Susy Atkins to the City of

London, she is checking out the Lord Mayor's route ahead of the parade,

but what has she chosen to go with Ching's lovely laksa? I am here in

the City of London, ahead of the Lord Mayor's show on the

processional route, but time does not wait for wine, so I am off to

find the very best for today's dishes! Ching, your prawn laksa with

its wonderful coconut milk and hint of sweetness will not go with every

wieven but it will go with a couple of fruity whites. You could go for

Chenin Blanc but for me and the wow factor, there is only one great wine

here, and it is riseling. The one I have chosen is the Tim

Adams Clare Valley Riesling. Because wine is a super liquid, you

may prefer this in a cool burse, rather than big glassfuls. It has a

lovely citrus scent. It whoshes up from the glass. The characteristic

of the wine here is the fresh streak of lime. That works with the dish

with its own limey tang. It has mouth watering acidity, that cuts

through the rich coconut milk, the spices and the wonderful fried

prawns. Although this is a dry riceling, there is lots of juiciness

to marry with the sweetness of the broth. Ching, there are so many

wonderful flavours in the gorgeous prawn laksa, I think it is worth

going upmatter with the super riceling. Enjoy it! We certainly

are. This is a great wine to go with the spices like this.

This is lovely. Perfect with the coconut in there. That is beautiful.

Happy with that? Yes. Super. Not too spicy? Not at all.

Later on, Rene is cooking for us. I think we know what we are doing? It

seems. We have been told that the pork is here. I will be cooking a

sandwich with pork. Whereas I took the bread away, and the bread is the

pork skin. All will be revealed a little later on. You can ask Rene

and the chefs a question if you call this number: Atul is cooking next,

but now let's catch up with Rick Stein. He is in God's own country

today, it is Yorkshire. He pays a visit to a local food festival.

Bring it on! I've been coming to the Yorkshire Dales since my children

were tiny. If anywhere in the country made one feel full of

anticipation for great local food, I would be surprised. I am on my way

to Leyburn. I'm hoping for some of the best local food anywhere.

Imagine bad 100 people here, but there are thousands. This is the

third day. There is a huge queue out there. There are people paying to

come to a food festival. I know what that is. It is a Kurd

cheesecake? No, it is not! It is not a cheese at all.

But it is made with separated milk? Yes... Curds and whey? Yes, the

curd. Yes it is a proper cheesecake. It is

sensational. Lots of currants in it. A slightly cheesy flavour. It is

really good. Yorkshire people certainly know how

to put you in your place. Any way, into the bowl for the curd tart with

cream and sugar, eggs and breadcrumbs, to thicktown a little

and as it is Yorkshire, to make the money go further. A few grinds of

nutmeg and finally the currants. Now the curd. Irene was saying that

using curds from cheese-making is important, but you will not be able

to get hold of pure curds. So cottage cheese is similar. That is

what I am using. I have baked a pastry case blind with the

greaseproof paper and the beans to keep the sides up. That goes in the

oven for 20 minute. I have to say it was the first time I had ever tasted

the tart at the Leyburn Food Festival but also the first time I

have ever cooked it. It looks OK to me, but I'm sure that Irene would

have something to say about it! Not bad.

I don't know if I have it exactly right, but it is pretty reminiscent

of the food festival tarts it was cold there. It is very good. I think

I would add a few more currants, but I think that improve it is. I would

make this again! Farmer's markets are still in their infancy, but they

are a life line to many small producers. About three years ago,

Katerina and Steve took over a lovely 200-year-old walled garden

near Richmond in North Yorkshire. The garden had been derelict for

years. Then they took charge of it and began growing organise antic

vegetables. What a perfect garden for Chalky.

Just like being in Mr McGregor's garden! The soil looks fertile.

It is fantastic. In full production you can see how green and healthy it

is. What was it like when you got here?

Overgrown. Derelict for nearly ten years. You can imagine the weeds in

here. It is a bit of a responsibility. You feel overwhelmed

sometimes but it is fantastic when you are picking something and taking

it to the market. When you get the people saying that it tastes

fantastic. And they come back again and again that is the best thing.

I don't know if it was the loveliness of the garden but the

organic leeks tasted hotter and more pepperey than any leeks I had ever

tasted before. Katerina and Steve turned them into a leek broth.

Simmering carrots, onions and vegetable stock and adding lots of

leeks and parsley. Katerina and Steve make 12 litres of this broth a

week and sell it at the local 's, but if you are asking me for a

special vegetable soup to celebrate the walled garden it would have to

be Soupe au Pistou. It comes from Nice. Lots of vegetables small and

cut up. It looks attractive, but the really important thing is the

pistou. It is stirred in at the end, giving it a vibrant flavour of

basil. First I need the soaked haricot beans with water, a large

bouquet garni and garlic. That must be cooked for 30 minutes. Now I

sweat off the vegetables with olive oil. So onion and leek and finally

carrots. Now to add the rest of them.

Firstly, green beans. Next potatoes. I have cut them into

a neat dice. Next courgettes. And then a lot of tomato which I

have peeled and de-seeded and chopped up.

Now my haricot beans. I am adding the cooking liquor from the beans.

There is lots of flavour in there. Keep that in, the bouquet garni. The

final ingredients in there are garden peas. They go in last. They

take the minimum time to cook and pathsa. I break up the spaghetti, so

there are little pieces in the soup. Now for the pistou. Firstly, tomato

then a lot of garlic and parmesan. You can see there is a lot of

similarity between the pistou and the jenees pesto. The difference is

that the pistou does not have the pine kernels. Now we are ready to go

-- Genoese. That is heavily. Lovely! Now we add that into the soup.

As a way of summing up all of the vegetables in that great garden,

this cannot be beaten. If you never make any other dish in this whole

series, you have to make this one. Right, cooking next in the studio is

one of the finest Indian chefs in the country. From the Michelin

starred Benares, restaurant. It's Atul Kochhar, of course. Right, what

are we cooking here? What we have is a roasted chicken spiced vindaloo.

So we have cumin, turmeric, garam masala, chilli, originally this was,

vindaloo is originally Portuguese. They started making this. The

original dish was called meat cooked with vinegar and garlic. So the

spices came later when the Portuguese brought this dish to

India. We then started to add the spices to it. Of course, when we met

the British, they added more spices and it reached Birmingham finally

and became even spicy. So more so in Birmingham than in

India? Absolutely. Believe it or not.

Really? Yes. So oil, the spices are in there. The garlic. Half in there,

half in the sauce. Then I will use my spatula, a little

bit of red wine vinegar. So this is for the marinade for the

chicken? Yes. And a little bit of lime juice for

this. I am going to burn the hair. The bird has go, oops... Sorry, you

are burning the hair? ! That is amazing! It is important to burn it,

otherwise the hair in the roast chicken comes into your mouth and

doesn't taste nice. I can imagine that! It smells really nice, doesn't

it? ! This is very specific! OK. What I am going to do is piece this

on the top. Chef, I will need all of the carrots

in there. So, tell me about the vindaloo. You

said India, Birmingham but Goa has... They have a fantastic

vindaloo? Absolutely. They make it a little different. They are the

people responsible for adding clove, cinnamon, red chilli. They made it

really flavoursome. The original vindaloo is a curry. A really,

really hot curry, but we in the UK, I just wanted to take the heat away

and wanted to add all of the flavours. So carrot of the. That is

in the same marinade. I don't want to lose something.

This is something you serve in the restaurant as well? And ten years

you have been open? Ten years in Benares. Celebrating ten years. We

are coming up with a beautiful book with all of the ten years' worth of

recipes. Do you want this in the oafen? Yes,

please. For 25 minutes. Basting it and putting it back again.

So now you are making a sauce to go with this? A sauce, gravy. Whatever

you want to call it. The spices go in. Then add the red wine vinegar. .

So the garlic and the vinegar are in.

On your travels you have been all over the place. Where is the most

interesting place you have found a curry? Of all of the places people

can go. I know you mentioned Punjab this morning.

Punjab is the Yorkshire of India! Why is that? James it is beautiful

that is just to start with. Then we also have some of the best food

coming from Punjab. As a proud Punjabi, I will stand up

for it. I know you want to fight with me!

So, Punjab is lots of grains and great meat there? Yes, great meats.

All of the corn, wheat. Some beautiful rice. Everything comes

from Punjab. So, here I am making the masala corn. I have chaat

masala. Is that a mixed spice? Yes.

I have salt and all of the corn can go in.

So, you can use tinned or frozen corn? I would use frozen.

Now this sauce also takes the roasted bones.

So this is the garnish for the chicken, this is the sauce? Yes. So

in there, the tomato and the vinegar. That is the vindaloo? Yes.

Then I add mustard and tomato and lots of chicken stock and let it

simmer. I would say for a good had 5 minutes.

So a lot of people when they have vindaloo, the whole lot is mixed in

with the sauce? Yes, that is a curry. What I have done is taken the

chicken out. Roasted it with the same spices and made a gravy to go

with it. It is essentially a curry. Can I have chopped coriander, chef.

I can do that. This is looking good.

No problem. I have the chicken and the carrots.

Wow, they are beautiful. The coriander in there? Yes, please.

Reduce the heat on So you have browned the butter a lot. Is that

for the flavour? Yes. I know you didn't want hot and spicy

food but how does a vindaloo sound? For breakfast it is great! Katie,

what about you? You know I'm not the biggest fan of spicy foods, so this

morning as been very interesting. The prawns were amazing, so I hope

that this will follow on well. Right so the sauce has been brought

to the boil. Simmering that for what? After reducing it, about 45

minutes. Take it off and reduce it for a good ten to 15 minutes.

Correct the seasoning with salt and sugar. A little coriander. And that

looks like a beautiful gravy. We are ready to serve.

Anyone want an idea for something different for Christmas, this would

be amazing? Absolutely. This is on our menu in our restaurant.

So, take the bone off. And the corn is beautiful.

I am addicted to this corn. And the same spices? Yes. A little

watercress. That is the Yorkshire bit. This is important.

The watercress? It is from Hampshire.

I thought you said it was from Yorkshire.

I may have done. I could have meat that up! You did know that VIPPed

lieu is from Yorkshire! It could be. The sweetcorn and the chicken is! So

tell us the name of the dish? Roast chicken with roast carrots,

sweetcorn and the gravy. Look at that! It looks good. What

does it taste like? Do you want to bring over the gravy. You get to try

this one. I don't know where you will start but dive in. Pour the

gravy over the top. It smells amazing.

So you put the butter in there to finish the sauce.

Absolutely. Just to make sure that the sauce is

rounded off. The sweetcorn is fantastic.

So quick. Yes, that is balanced with the salt,

lime, sugar it works so well. It is a very good winter dish. It is

warming. When you think vindaloo, that is not

that hot? No but all of the flavours of the spaces are there. Then making

the sauce, you take away some of the heat.

Right we need wine to go with this. We sent Susy Atkins to London. What

has she picked to go with Atul's vibrant vindaloo? Atul, when I first

read the recipe, I thought that a vindaloo was something hot and

spicy, that would fight with any wine, but having made it, I know it

is a far more subtle version. I'm looking for a rich and rounded

white. This Viognier would be super, but I have gone somewhere different.

The wine I have chosen is the Cascara Limari Valley Chardonnay it

is from Chile. Not all New World Chardonnays are the same. Modern

Chile versions, especially from this region like Limari, are fresh and

well-balanced, oaky but with lots of tropical fruit flavour. This one

smells of oranges, peaches and pineapple! The reason I want a ripe

flavoursome wine is although the curry is not overly hot it is rich

with the Bury sweetcorn. The wine copes well with that. And the lovely

orange and tropical fruit is wonderful with the chicken and the

roasted baby carrots. The finish is fresh. That is spot on with all of

these wonderful ingredients. Atul. I really warmed to your delicious

vindaloo it is definitely one I will be making again. I am going to pair

it with this Chilean Chardonnay every time cheers! Cheers indeed.

The guys are tucking in. What do you think of the wine? I absolutely

love. -- love it. It is really great.

It goes perfectly well with the curry. You are diving into the

carrots? For me it could be the star of the dish! Wow, save you a

fortune. Right, we've reached the fish course

of the Great British Menu. All the chefs are back to cook fish dishes

again and the best will be considered for the banquet. So let's

see what happened. Judging the chefs a ever are Prue

Leith, Matthew Fort and Oliver Peyton. Helping them select the

funniest fish courses today is actress, comedienne and author,

Ronni Ancona. The first chefs to cook are Aiden Byrne from the

north-west, the south-west's Peter Sanchez-Iglesias and Welshman,

Richard Davies. Aiden Byrne is first and desperate

to win. He came fourth yesterday with a starter that had humour in

the props but not in the food. He is hoping to do better with his

culinary joke. A love it or hate it twist on the prawn cocktail. With

lots of strong flavours and a witty passionfruit nose. With the

passionfruit chilling in the freezer, Aiden Byrne starts his dish

with prawn powder and a zingy jalapeno lime vinaigrette. Before

dressing the prawns and arranging them artfully on the plate.

With his passionfruit rez noses in place, Aiden Byrne delivers his

culinary joke to the pass. -- rez noses.

Hey, there we go. That looks good. The red nose is incredibly intensely

flavoured. That is so delicious.

I love the strong image of the red nose.

It is fantastic. I think this is absolutely a perfect

dish for the competition. Next up is Richard Davies from

Wales. He is serving mackerel two ways. With beetroot, orange, cockles

and chicory. With the clock ticking, Richard starts to dress his comedy

red nose plate are orange puree. Adding the tart, beetroot jelly and

a mackerel tartare roll. Dressing it with seaweed buck root and grilled

mackerels on the tart and adding crispy breadcrumbs to deep fried

cockles. . Face , please chaps.

It is a thing of beauty. It is serious. It is unsmily but it is

beautiful. I think that the tartare is absolutely great. I think this is

a very nice bit of cooking but I don't think it is a stand-out dish.

I accept that the dish is neither witty or funny. So it does not get

top marks but from a food point of view. I don't think you can fault

it. Next up is self-taught newcomer,

Peter Sanchez-Iglesias. He is looking to raise a smile with a no,

sir tal Gibbing fish and chip dish. With pea puree and a quirky vinegar

spray. With the chips frying and the plate ready, Peter starts his plate

off with the pea puree. Adding fresh peas and a portion of poached

pollock. Last but not least, his

newly-appointed chips. With some colourful pea shoots for the

garnish. All done. Let's go, boys. Can you

give me a hand? Well, he listened... Chips! He has revamped the

presentation. I don't remember this. Delicious chips. A chip to die for.

A very good tartare sauce. The problem is that the fish at the

heart of this, I don't know, it is well cooked but it is barely warm

and it has almost no flavour at all. First-time finalist, Raymond McArdle

is up next. Looking for another top three finish for his Northern Irish

beach scene with turbot, mussels and periwinkles. He has named it All

Washed Up. Raymond McArdle s dish off with steamed mussels, hot

turbot, periwinkles and his new dill jelly starfish. Then he pour as

creamy dill sauce into the jugs on the side.

Happy with that. Very happy with that.

Well done, chef. I am splitting my sides at this one!

It is beautiful. If only ever rockpool looked like

this! I really don't think that the fish is hot enough. What do you

think, Prue? Maybe he mean it is to be just warm.

It is beautiful but it is not funny. Two-time finalists Michael Smith is

up next. Looking to reverse his fortunes with a new fish course. A

cod fennel salad and black poe-die pasta with comedy in the

presentation and the name. Michael is once again out to make a

statement with his presentation. It is not the only trick that

Michael has up his sleeve. He has a new way to serve his tomato sauce

too. Look menacing. Point it at the plate

with a squirt like that on top of the fish.

With his fellow chefs watching on. Michael plays the cod on a bed of

rocket areaed. Adding dots of tomato sauce, squid, bow tie pasta and

finishing the gangster theme with a cloche hat and comedy style gangster

guns on the side. -- It is the first dish we have had

that's been fun and made us laugh! A beautiful piece of cod. I think that

Michael has done a great job. I think it is very funny. Great for

the occasion and a lovely bit of cooking it is fun.

You can see how the remaining chefs get on and find out who goes through

to the final in about 20 minutes or so. Still to come this morning on

Saturday Kitchen Live. Simon Hopkinson has a couple of great

home-made dishes. First he's baking parmesan and jalapeno biscuits. Then

he's curing his own salmon to make gravad lax with cucumber relish.

It's King of curry Atul Kochhar versus the Danish Prince of Cooking,

Rene Redzepi in today's Saturday Kitchen omelette challenge. It's up

to Atul if he wants TO BE or not TO BE at the centre of our pan as I'm

certain there's nothing ROTTEN about the state of Rene's egg breaking

skills. And will Katie be facing food heaven, beef stew and

dumplings? Or food hell parsley soup with little salmon cakes? You'll

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

gets. Now, for the last five years one restaurant has dominated the

food pages of every newspaper in the world. It's called Noma, it's in

Denmark and it's run by this man. It's Rene Redzdepi. And on the menu

we are playing with food. So what are you going to cook for us? Well,

it is here. Every time I'm in England and I ask my English cooks

what to eat. They will say for lunch we grab a sandwich.

So it is play on that. A play on a sandwich? It is a play

on a sandwich. The bread is not there. The bread is the pork skin.

There is nothing more delicious than the skin from a mammal fried crispy.

Selling it well! Then for the first time ever I will be cooking with

yeast extract. I believe it is called.

It is called something else on in the UK but we cannot pronounce it,

but people know what it is. You make your own yeast extract don't you?

There was a moment, they tried to outlaw it in Denmark. We thought

that is strange. So we thought we are going to try to cook it. Why

would they want to outlaw it? It is very complicated. I can't give the

recipe as it is really, really good. It is actually amazing.

This is why he is the number one in the world.

This yeast extract is spectacular. And we have it! So, the pork skin.

Now the point of this is to make it crackling. That is the key.

That is the thing so you have to remove the fat as much as you can

and some of the meat. Then we will dump it in here and

boil it for a couple of hours. Then once it is boiled you dry it in an

oven. So cooking for a couple of hours?

Yes, to tenderise it. You can add lots of flavours. You can treat it

as a stock. You can add onions and connedments in there. What we do in

the restaurant is we melt butter and brown it and then we soak the skin

in the butter and cook it in the butter, they become extra delicious.

I am definitely going there. That is on my list of places to go.

Once dried they look like this. They are all dried. So what I will

do while you grill the cabbage. You like to leave the root on the

cabbage? Yes, the juiciness. We shall see if this works. It should

expand 15 times now. This is a generous donation.

To tell the story you have lost your luggage? I brought these things as

they take 24 hours to cook. So, wake up little skin. Let's see... And the

skin is awake. There we go. Look now the way it is expanding. What you do

is you simply take the wonderful skin it is pretty amazing. You just

flatten it. There you have a piece of toast. Just like that.

Wonderful! Or a big pork scratching! Or a toast! I am going to make two

of these. Now your restaurant, it is based on,

well, not many covers in the restaurant? 40 seats.

Tell bus the ordering system? It is -- tell us about the ordering

system? It is three months in advance. You have to be ready on the

phone. 99. 9% of people wanting a table are couples. So if you can

find a friend or two it becomes easier.

Much, much easier. The restaurant seats 40 covers but

you have four kitchens in the restaurant? Yes, we have a prepare

kitchen. Then we have a service kitchen and two other kitchens where

we do, well, one is the kitchen for intuition. That is where we let our

intuition guide us. Then another kitchen filled with vibrant culinary

nerds, investigating into future things that we are going to eat.

You have taken inspiration from so many different people throughout

your career, original y wanted to abwaiter? Yeah! I quickly changed my

mind. I started out at culinary school thinking who make the most

money? Then I started cooking, but I am happy to have had the waitering

side of things. The service creates the extra magic.

So we are grilling these for flavour. We are putting it here.

What we are going to do is afterwards, we are going to dump

this into the yeast extract and cook it.

So all I have done is we have the mixture in there with a little bit

of water. The yeast extract, the butter. It is

made into a sauce. Then we cook that down.

We are good. Then we tenderise it. I will put it back into the pan.

Then do that so that it cooks a little more. I am going to slice,

what is the name of the apple? It is a Bramley apple.

A good tart Bramley apple. Crucial for the dish or the sandwich.

As well as being a genius in the kitchen, writing is a huge part of

your life as well? Actually, it has become so. Yes. So many different

books you u have written. The new one, tell us about that? It is a

combination of three books in one? It is called a Working Progress. It

three-volume book. The heart of the book is that you are reading a

creative journal that I wrote throughout a year, so I could better

understand the process that it is to do new things. Then the recipe book

of all of the things that came out of that year. You are very handy.

I am available as part of the day if you want to.

You are making me nervous. I have done the book, now I am doing a book

tour. His name is Lars, but there are seven Rs in his name.

Seven Rs in the name? No, that is a joke.

So, what this does now is the secret yeast extract is adding flavour to

this. The butter coat it is. It gives it the meaty flavour that we

so much love. The idea is to take this. Then we take this lovely pork

and we are going to take this here and add a little bit of lemon zest

to the pork skin to refresh it. And I do also add acidity here.

The generation of foodis now look at you as being the forefront of where

cooking is going. Who do you look to? You work with some amazing

people? Well, there is a woman in America that I think is astonishing.

Her name is Ellis Waters. I have always really liked her. I ate at

her restaurant a long time ago. She has powerful messages in terms of

food that we should be listening to, but you guys also have amazing

chefs. When I was growing up as a cook, I had posters with the Roux

brothers in my room. My friends had naked girls, I had Michel Roux!

Maybe that is weird. It is. We can't get him off this

show! Now, what I do is I add the cabbage. Now, we are using coriander

and one of my favourite herbs, lemon verbena.

I love it too. How long does it take for the idea to finish, for the

motivation for a recipe to come together? That is why I wrote the

book. The way that I experience the creativity, is the ability to take

your past and use your intuition and bring it into what you are doing and

doing it well. Now, we are layering up this sandy.

There we go. A new English sandwich. It will be interesting. Let's have a

look at this one. There you go for your afternoon tea.

I want to thank all of the chefs who helps in this. We were texts

everybody. I am the bad boy for waking everyone up, but we pulled it

out of the bag. So tell us the name of this, then? It is pork and yeast

extract sandwich. And we get to try this one. You want

to serve it with a few pickles. So have a seat. We have pickled

cucumber to have with that. Now, the restaurant is only open for a small

window. So people who want to will have to wait. Atul got a table.

I did, but I will not tell anyone how I go got it.

If you are two people it is a little artery, but if you have a few

friends it is easier to get in. So, curry and sandwich.

Hmm! So, now we need Susy Atkins to ep us drink some win with this. What

has she chosen to go with reny's stunning sandwich? Rene, if you are

a fan of French wines, I think that this example would be very good,

Guerin, but I want something a little more simple. The wine I have

chosen is the Cederberg Chenin Blanc from South Africa. It having just

been to South Africa, I am so impressed by the improved quality of

the wine here. What used to be a work horse grape variety, the Chenin

Blank, it has now become a serious star. And the wine is so vibrant and

fruity now. It will come as no surprise to

discover that wines with apple flavours go really well with pork.

There is lots of apple flavours here. There are also in the recipes

apples themselves, and the lemon juice and lemon verbena it makes the

wine chime in together better, but what I like about this wine is that

it has enough richness to stand up to the savoury touch that is

delivered by the Marmite-glazed cabbage leaves. Rene, this is an

ununusual and creative take on a pork sandwich. One of the many

reasons I love it, is that it goes so well with a modern juicy wine. I

hope that you agree. We certainly are.

What do you reckon to this? It is a great wine combination.

So simple flavour but a fantastic combination. It is amazing. The

freshness. A little surprise. That is important. And the skin does not

feel fatty. No, it feels very light. Right now back to the Great British

Menu final it is the turn of Daniel Clifford, Tom Aikens and Colin

McGurran to serve their fish course. The final group of chefs to cook

today are Daniel Clifford, Tom Aikens and Colin McGurran. All

looking for a top place. First time finalist, Tom Aikens is first to

cook. Looking for a top three finish for his hand dived scallops. He

starts off with tapioca pearls. Marinated in Jasmine, vanilla and

apple and then adding pickled cucumber balls. Then he finishes off

the scene with a witty frogman figurine. And gets the dived

scallops with Jasmine and on to the plate and up to the pass.

It look as picture! There, a hand-dived scallop! I think it is

prettier than the last time. The little diver is more than I could

hope for. The smell is sensation. It is great. This is a dish that

everybody should try to eat before they die.

Oh, I could not agree more. Pure unadult rated skill and talent.

There is the most amazing thing on this dish. The tiny thin slice of

apple with apple puree on it it is heaven on earth, but eating it with

the scallop, it is even better! Last year's starter course champion,

Colin McGurran, is up next. He is cooking salmon in a crispy potato

chip with curry sauce and seaside prawn cracker. A new version of the

dish he served on the regionals that fell down on lack of wit and

presentation, but it is too late to change now. So Colin gets the potato

wrapped fish on to the plate with curry sauce, jelly starfish, seaside

prawn cracker and green herb emulsion and cockles, and delivers

this ice-free fish and chips to the pass.

Well, thank heavens, no dry ice or leaking plates. I get a great

feeling when I see this beautiful food. It gives me a great sense of

happiness and joy, even before I have tasted it. I am thinking this

is going to be good. Don't you think that the prawn cracker is beautiful?

It is like a rock barnacle, covered in sea wood and wonderful things.

The curry sauce has no poke to it. I am not sure what it is doing.

It is a very nice piece of salmon. Very well elegant. elegant. You

laugh like a drain? Not at all but it is very good eating. The Michael

humour is a slight issue with this one.

Last but not least, is two Michelin-starred former main course

champion, Daniel Clifford. He missed out on a top-three place yesterday.

He has a lot to prove with his fish course today. He is cooking turbot

with cauliflower in a potato net. Called Today's Catch. He has high

hopes for a top-three finish, but even Daniel is feeling the pressure

today. Nice to see that you still got the

shake, Daniel. He is laughing at you.

With the fellow chefs watching on. Daniel adds cauliflower spinach and

sea vegetables to the plate. Places the turbot on top and turns his

attention to the witty show-stopper, the delicate potato net that the

entire fish course depends on. Shall I do it? No, I will get it

done. With his nets in place, he adds

deep-fried white bait. And he delivers his Catch of the

Day, to his aptly-clad waiters. LAUGHTER

Land will you beers! This is a beautiful thing.

It is. You cannot not smile. There are the red nose, there it is

afloat. It is fantastic. Nice white bait too. Oliver is

quietly purring here. Can you hear him. I am much-less excited about

the dish. Less excited again? Than I was the first time. I am afraid so.

Matthew, what are you complaining about? This is delicious. The

cauliflower puree, what is not to like? Matthew, this is top-grade

cooking. The turbot is beautifully cooked. It is all good. The result

is fresh and perfect. The cooking complete. It is time to find out

which three fish courses are in contention for the Comic Relief

banquet. The fish courses have been

spectacular. It gets tougher. Going to the banquet is the hardest thing

I have done. I have the leaderboard. It is time

to call in the chefs and do the hard bit by giving them the news.

Good evening, chefs. How has it been in the kitchen today? Tears and

tantrums or laughter and love? 50, tantrums or laughter and love?50,

50, /50. Well, it has been a tough day

for us too, I don't mind telling you. In eighth place it is...

Raymond. Right, in seventh place, it is... Colin. You knew that was

coming didn't you? You are generous. I thought I was going to come last.

So get on with the rest of it. In sixth place, it is... Peter. In

fifth place, therefore, we have... Richard.

So, four chefs left. Daniel, Aiden, Michael and Tom,

congratulations to you all. All four of you will have the chance and the

possibility of cooking the fish course at the final banquet.

Well done. I'm happy with that. Right it is that time to answer a

council of your foodie questions. Each caller helps to decide what

Katie is eating at the end of the show. First it is Sandra from

Norfolk. What is your question? I have three bags of beef cheeks in

the freezer. So apart from the ordinary carrots, onions, bung them

in an oven, any ideas? Beef cheeks. Amazing in a curry? It is the right

kind of meat to cook slowly. Sear them in a pan with lots of onion,

carrot, cinnamon cardamom. All of the dark spices. Put in some beef

stock and braze it slowly. Take out the beef cheeks, reduce the stock

and serve the vegetables on the side. A heavily dish.

What would you like to see at the end of the show, food heaven or food

hell? Definitely food heaven. June, what is your question? I have

duck that I bought from the local pharmacy market, they are duck

gizzards. Of course you have! Ching, you fire

away. Duck gizzards. I would blanch it

with star anise, white pepper, spring onions. Lightly poach it.

Then take it out and slice thinly. Get a wok with really hot oil in

there with spices like Sichuan pepper, Chinese five spice and

chillies and leeks, dark soy and shaoxing wine it will be beautiful.

Rene, do you have one as well? Do you have a meat grinder? If so,

grind it up and cook it into a Bolognese for something different.

Add your wines and connedments and stew it until it is tender, moist

and delicious. What dish would you like to see,

food heaven or food hell? Food heaven, please.

Now, the three-egg omelette cooked as fast as you can. I know that Rene

wants to beat a certain Sat Bains at the top of the board.

I can't beat him in 20 seconds! The usual rules apply, a three-egg

omelette cooked as fast as you can. Three, two, one, go! About This pan

sticks! I wish you had new pans! There is my omelette.

Don't worry. If you think that is bad, I have to

taste them! Happy with that? Rene, how do you think you did? Hmm... Let

me see? Well, you are going on the board, otherwise we may have to wait

seven years to get you back again. You did it in 32. 9 seconds. That

puts you there. Not too bad.

You beat Mr Roux. Seriously? Atul, do you think you

are better than 22 seconds? Not sure.

You can take that back to Denmark and put it next to the poster of Mr

Roux? Right, will Katie get her idea of food heaven with beef stew and

dumplings. Well, we will have to wait until after this one from Simon

hop coinson. He is making gravadlax. Enjoy this

one. -- Simon Hopkinson.

There is nothing nicer than a glass of chilled wine and something to

nibble at when you get home from work.

My friend Rachel gave me a recipe for cheese biscuits some time ago. I

never tire of making them. It is important to stick to the

measurements. We have 100 grams of butter. Add the

same amount of plain flour. It must be plain flour. Not strong white or

pasta flour, just ordinary plain flour. Lightly season.

I am generous with this. For more oomph, add a teaspoon of

mustard powder. Now from the cheeses. Equal amounts of parmesan

and mature cheddar. In that goes.

And let's give it a whizz. There we are. Is that not one of the

most simple mixtures ever? It is beautiful. I love things that come

together so easily. Very nice. This cheese pastry is easier to roll out

after resting for 30 minutes in the fridge.

Now I am going to cut it in half cross-ways. Then we are bog to make

one lot of plain cheese biscuits, the other half will be jalepenos.

For the first lot, roll it out and trim the edges. You well also need

beaten egg. Now brush the cheese pastry with the beaten egg and

sprink well a little more parmesan. Cut it into small rectangles.

For the remaining cheese pastry, I want to add a little extra

something, a slice or two of jalepeno pepper. That really makes

them tingle. Again coat it with the egg.

Put on a slice of jalepeno and again sprinkle with the parmesan. Then

both biscuits are going into the oven for ten minutes.

That's good. I am very pleased with those, even

though I say so myself. Crunchy, cheesy, as they should be.

Melt in the mouth. They are so morish! Every ingredient

in my kitchen is important. Some make appearances more than others.

But the one that is always at my finger tips is salt.

A little bit of time spent in the week means you will have something

really special for the weekend. If you like the texture of smoked

salmon, this should suit you too. I like the way that I'm going to do

this. It is all going to happen in the container that I bought the fish

in. I find that satisfying. I am going to take the fish out and pop

it here. You need 500 grams of centre-cut salmon fillet. The bones

removed. Salmon and dill make the perfect marriage. They always have.

Whoever thought it would go well with the salmon in the first place

is genius it is terrific. I love the flaky salt. The correspondent

texture helps to the draw the moisture from the fish. The unique

taste in the salmon is the sweet and salty combination. To complete the

process, add a little vodka or gin and pepper, a lot of white pepper.

Just keep going until you think it is enough, and then go a little

more. You can'tover do it. Place half the whizzed mixture into the

container, then lay the salmon flesh side down and cover with the rest.

That's it. Very easy. Now pop it in the fridge

for a couple of days, turning it over now and then.

When the salmon is ready, make the traditional garnishes. A cucumber

salad and some mustard sauce. Add some caster sugar, a little salt and

a generous grinding of white pepper before mixing it together. Finally,

add a little white wine vinegar. Put it into a small bowl and leave

in the fridge for been about an hour. This should be served very

cold. For the mustard sauce, begin with Dijon mustard. Once again, sea

salt, white pepper and some sugar. A squeeze of lemon to brighten the

flavour. Add a touch of dried dill, then mix

it all together. Now we are going to make this like a

mayonnaise with perfectly ordinary salad oil, not olive oil. Whisk in

the light oil into the eggs until you have a loosely mixed sauce.

Good, the sauce is done. The salt has now cured the salmon. The dill

has delicately flavoured it. The colour has changed to a nice deep

orange. Now you need to rinse the fish.

It doesn't matter if a few specks of dill are left behind. I want to get

rid of the excess. Long strokes with a serrated knife. A pretty plate of

food. Perfect with the sauce. And a perfect thing to eat with the graph

grav is buttered rye bread. -- the perfect thing to eat with the

gravadlax is buttered rye bread. Lovely, a really nice combination. A

winner, really. And of course, there is more from

Simon on next week's show. Right it is time to find out if Katie is

eating food heaven or food hell. We know you love beef stew and

dumplings, but food hell on the other hand is a big pile of parsley.

That could be transformed into a soup with peas. It was up to these

guys to decide. It was 2-0 to everyone at home. They were all kind

to you, all of them chose the beef. Ching can you deal with the carrots.

The first thing I need to do is get the beef on the go.

So a little flour. Get this started in the hot pans over here.

Cut the onions in half, Rene. That would be great. We need to seal off

the beef. I very feel very spoiled with lots

of people cooking right now. You are used to lots of people

around you in big budget things. You have the new drama. Tell us about

it? It is called Dracula on Sky Living on Thursday at 9.00pm. It is,

I don't want to say a new take on an old story but it does use Bram

Stoker's book, it is a co production. The best of British

drama with American dwlits and gloss over it. So if you see it looks like

a film. Made by the same people that make

Downton Abbey? Yes, it is. It was a seven-month shoot in

Budapest for ten episodes. We have Jonathan Ree contribution e mires

working on it as well, he is playing Dracula. The perfect casting.

It is weird to do Dracula, I have known Johnny for six years, it is my

first job in film next to him. People now it so well, Dracula. They

are trying to make a new version of it. It has been done so many times,

how do you make it different? The fact it has been done so many times,

shows the enduring popularity. How good a story it is. The twists you

can take on it. The bases of the story is so good. Probably because

it is set in Yorkshire, I don't know. That is why it is so good.

See, Yorkshire is coming back. Bur there is a connection between

Dracula and Yorkshire. Yes, Whitby is in Yorkshire, but it

is such a ied, book, you can pull so many levels out. Our version is

another one of it. It is different, new, visually stunning. The

performances are amazing. You can turn on and watch it and indulge.

But that must be great as an actor to know you have the part. There are

big budgets in this? The creativeness behind it. The budgets,

having the guys who worked on Downton Abbey. The producers said

that all of it together was a no-brainer and you hear that Johnny

is playing Dracula. You think, if anyone can do it, that man, probably

as he is Irish. We are basically taking over! When is it aired now?

You are two episodes in. The second episode was on Sky Living. The third

is next Thursday at 9.00pm. Fantastic. You can get it on demand.

If you miss it, Sky Demand, you can keep watching it. I like to store

them up and watch them in one go with a lot of chocolate or beef

stew! People watching this will have seen you in other things, WE.

Madonna was a huge part of that? She directed it. And with Andrew berg,

which was astonishing and I did Merlin with the BBC. I owe my life

to that show. It was amazing to be a part of something like that. It was

such a cultural thing. In so many countries. It is nice that I will

always have that. And to recap what has happened. I

have browned off the beef. That is in there with the red wine. The

onions are in there. The stock, the bay leaves. Basically, we just cook

this. What the guys are doing is the little dump dump with thyme. This

goes now into the oven for a good hour.

And then cook it for another hour-and-a-half to 45 minutes when

the dumplings go in. The secret is not to make them too wet or dry. So,

what is next after, this Katie? We have seen you as a vampire, what is

next for you? I have finished a film, an Indie film called Leading

Lady. That was nice after Dracula. Now we are hoping to do a second

season. The most amazing seven months. I would do anything to work

with the guys again. So, it has been left with a story

line that you can go back to? You will have to watch. Stay tuned for

the next seven weeks and find out. You will not be disappointed though,

promise. Especially with my character.

So in the reduction I have sugar, salt, water, butter. I want to glaze

the carrot at the end. So this is a very healthy meal? When

I do this bit? Throwing on all of the butter on to the carrots? Well,

we have nice small dumplings. Lady-like.

See, you clearly have not been north of the border, that is where I come

from. What is this? That is a bread roll.

These are bite size. These are elegant.

Seriously, that is a dumpling. Not in his restaurant.

So what is this, then? We poach them like this size and then they fit on

the spoon. Elegant. You don't want to give this

size to a lady. I am thinking of myself!

You know it is getting very competitive between the whole

Yorkshire thing. I don't need those dumples, I have

them already. While you lot are wafing away. There is your beef stew

and dumplings. This is so good. I am so happy I

can't even tell you. Right, we have wine to go with this.

A Puy de Dome Pinot Noir from Majestic. It is priced at ?8. 99.

Happy with that? This is so good. The dumples have to be a decent

size. I prefer them smaller.

I know you have lost your luggage, so I had these ready for you. I have

got you... You can travel around the world wearing this. I thought now

you have lost your luggage, you can wear that. OK? What does it say? You

may be number one but that place is still number three.

There you go. You have one each. And Lars is not missed out. I have one

for Lars as well. Well, that's all from us today on

Saturday Kitchen Live. Thanks to Ching-He Huang, Atul Kochhar, Rene

Redzepi and Katie McGrath. Cheers to Susy Atkins for the wine choices!

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

bbc.co.uk/saturdaykitchen. You can enjoy more great recipes tomorrow on

BBC2 in our Best Bites programme. That's at the earlier time of

9.30am. We'll see you next week, live, at our usual time of 10am. In

the meantime, have a great day and enjoy the rest of your weekend. Bye!