10/03/2012 Saturday Kitchen

Good morning. Sit tight and enjoy your weekly fix of fantastic food

from some of the world's best chefs. This is Saturday Kitchen Live!

Welcome to the show. Cooking with me, live, in the studio are two

brilliant British chefs. First, the Birmingham man whose unique

culinary style has helped him win a coveted Michelin star. It's the

yummy Brummy, Glynn Purnell. Next to him a man who's been serving his

Michelin starred menu to the diners at Morston Hall for 20 years. It's

Norfolk's finest, Galton Blackiston. Good morning to you both. Morning,

James. So, Glynn what are you cooking for

us today? I'm cooking a picnic! What are you doing? Well, a man of

your age. We can talk about it later. We are doing a nice piece of

brill with lettuce and onion and watercress. Very simple and springy.

The way of cooking lettuce is the way that the French do it? We are

using a blowtorch, but if you have a barb queue, you can do it like

that as well. Galton, follow that? It is all

about the beef. And unusual for you, Wagyu beef?

Yes it is from suf oak. It is -- Suffolk.

From Japan it can be expense sniv Yes, it can, I don't touch it. So I

go for the feather blade. It is also about the great Norfolk new So

two delicious dishes to look forward to and we've got our line-

up of fantastic foodie films from the BBC archive for you too.

Potatoes. Today we've got Rick Stein, Celebrity Masterchef, and,

the genius, Mr. Keith Floyd. Now, our special guest today is a star

of both stage and screen with appearances in movies like Captain

America and W.E. But to BBC viewers she's best known for her roles in

the recent legal drama Silks and as Anne Boleyn in the unforgettable

series, The Tudors. Welcome to Saturday Kitchen, Natalie Dormer.

Great to have you on the show, you are sure to be the busiest actress

on the show, surely? Was this the first career you wanted to do?

wanted to study at Cambridge? I think that my parents did, but I

knew in my heart of hearts that I wanted to be an actress. It was a

struggle to get you to study acting, but after that it has gone crazy?

It has paid off. After ten years of hard work, I am reaping the rewards

and the benefits. So, you are here to eat. At the end

of today's programme we are cooking food heaven or food hell. It is

based on your favourite ingredient. So, food heaven what would that be?

My food heaven would be pork. Crackling? Yeah. I love, I adore

slow-roasted pork. The way it is so tender and falls

off the bone. It is such a brilliant meal for socialising with

friends. We don't have that today! I know! I

know that the whole five-hour slow- roasting we have not got. What

about the dread ed -- dreaded food hell? That is poached salmon.

Why? There was a bad experience when I was shooting the The Tudors.

I made a mistake in a scene to put a piece of the poached salmon

dressed for the table in my mouth. It was meant to be shot in an hour

and a half it ended up taking six hours due to lighting issues, so I

had this warm, what had been cold poached salmon because of the

lights. Iate it for hours and it was an emotional recall there now!

So, either pork or salmon for Natalie.

For her food heaven I'm going to take my inspiration from the far

east, in particular Thailand. I'll mix minced pork with ginger,

coriander, lime juice and garlic. Shape them into little patties,

cover them in breadcrumbs and deep fry them. They're served with a pan

fried pork fillet and a home made chilli dipping sauce. Or Natalie

could be having food hell, salmon. I'll poach the fish in milk infused

with onion, peppercorns, cloves and bay leaves. Then use the milk to

make a simple parsley sauce and serve with sauteed leeks and a

wedge of lemon. Looks like something from The Tudors. You'll

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

gets. So, let's meet our other chefs table guests. As usual

they're two Saturday Kitchen viewers. Judith, you wrote in. Who

have you brought in with you today? I brought my sister, Carole.

You are a keen skier? I love skiing. You should try it.

No! Too big! And Judith, also your sister is a fitness fanatic. Two

marathons? Are you doing the London Marathon this year? No, two is

enough. More than most would do. Sounds good to me. Of course, if

you have questions, fire away and you are helping to decide what

Natalie is eating at the end of the show if you have a question for us,

If you get on to the show we are asking you if Natalie should be

getting food heaven or food hell. So start thinking. Have you done

any filming in Birmingham? Not yet, more is the pity! First, let's get

cooking. At the hobs is the man behind his own Birmingham-based

culinary empire it is Glynn Purnell. Welcome, Glynn.

I have two restaurants and a cocktail bar.

cocktail bar. So, on the men sue what? I want you

to crack on with the onion. Shred it and then cook it down slow in

butter. This is brill. It is similar to

turbot. Obviously size, the brill, the

turbot can be huge? This is slightly smaller. There are four

fillets. I will take the one fillet off.

It is a nice white fish. It is a little cheaper than turbot. If you

go to a good fishmonger you can get You are using a filleting knife

there? Yes. We are just going to take that off.

So you want the onions cooked in a little bit of butter? Yes. Then

shred some spring onions. We have leeks, but you are not a fan of

leeks. I will leave them off for an

attractive female! Are you blushing?! I nearly took my finger

off then! So it is becoming popular to use this. Brill is a nice fish.

Also, I generally get fish off the day boats.

So we know it is sustainable and all the rest of it

What about in Norfolk? We Tuesday caught in the North Sea, a great

fish. We use this from Devon. So we get a

lot of deon and Cornish. It is cheaper? Yes, it is a lot

cheaper. So, we put a little bit of flour to

get a nice colour on the fish. will the flour do to this? Because

it is a light dusting. It will slightly caramelise it. Adding

colour and texture to it. What we do is put the flour on

there and rub a bit of oil over the top as well.

You want chicken stock in there? Yes, cook it right down, James. We

put the fish in. So just in oil? Seasoning in there?

I always season after. If you put loads of salt on, you go like this,

it goes all over the place, you might as well lick the pan. I don't

recommended that. So we pan-fry the fish and we have our onions on.

Now, the spring onions you are putting into the dish later? Yes,

we bring the dish down, then add it in with chives and creme fraiche at

the end. So we have a bit of boiling water...

That is for the leeks. These are baby leeks? Yes.

Is this the kind of dish that is on at Purnell's? You are in different

flavours, you have a drink that is like a roast dinner? Yes it is a

drink. I have alcohol, rended down with fat and pour it into the

alcohol... You are really selling this! Norfolk is not ready for this

yet! It is lamb fat. We do it with duck and do a duck a

la orange. But the food that you serve in the

restaurant it unusual. You have some of the dishes, the corn flake

one? There is a dish with smoked haddock, milk, Corn Flakes, poached

egg yolk, you have to eat it to believe it James has had it, he is

not the biggest fan. But we are really into

sustainability. So the way that we use electricity, the heating. The

lights, the way that we get rid of our rubbish, all of that sort of

stuff. That is what the Young Vic theatre is doing with the play that

I'm doing it is a programme of sustainable eco friendly theatre.

I think is important. Obviously, as well, when you look at the

electricity bills they are massive. It is a reason to look at

sustainability. We have gone all electric at Purnell's.

Right, there we go, the lettuce on there and can you get the blowtorch

So, the fish you cook on one side? 90% on one side. Then we add in a

little bit of butter. The onions are coming down.

4-1 you want this? Yes, so one part vinegar, four parts oil.

A touch of lemon juice. Now this way of charring the

lettuce, the French do this a lot. They braise the lettuce a lot?

You can do it with most lettuce, but ideally you want something with

a nice stem tonne. This is Cos lettuce. You get fantastic Cos

lettuce from England. It can be done on the barbeque as

well. It is lovely. With the Little Gems, that is really nice.

We will blister that up. If you would like to ask a question

on the show, call the number: You can put your questions to us live.

All of the recipes are on: So, you basically are getting colour on

these first of all. Then you want them under the grill.

Yes. The fish is cooked. We are going to use the same pan. So

another knob of butter in the pan. Pop those leeks under the grill.

The onions are coming down. Ideally we cook them in 90% of butter.

I only have six minutes today. You have seven minutes, is that because

you are older. Talking about age, we went for a beer, and there was

an ABBA tribute band. He could not stop singing. The two people doing

it had Scandinavian accents. One was from Leicester and one was from

Cardiff! But we had a good time, didn't we Galton? You were the best

Dancing Queen, I must admit. Can we get on with the food!

ready, chef! Whrak all of that in there.

-- whack. What is that? That is a nice big

dollop of creme fraiche. We are cooking that down. Salt and pepper.

And we have the fish cooked. Now, obviously the creme fraiche is

quite rich so we are going to make a little just -- juice with the

lemon and deglaze the pan. Ready to go? Ready when you are.

I'll do that. A spoon for the lettuce. So, that

is the dressing that we made. One part of the vinegar and four parts

to oil. A little bit of the fondue.

So they are cooked without colour? Yes, no colour. So sweated down.

Looks good. You cooked that almost on one side

all the way through? Yes. We won't put the leeks on. Small mercies!

0 to me, James! Do you have some watercress for me.

Yes, it is there! 2-0 to me, James. People get aggressive when they

start losing! I think that I deserve a point for the shirt,

though? 2-16789 You can finish my dish for me.

-- 2-1. We have a lovely piece of roast

brill. A little fondue of onion with grilled lettuce and some...

Leeks! Yes, done! It was on his recipe.

Some people just cheat! There you go, dive into that one.

Don't eat the leeks. I will eat around the leeks.

I don't know if you have tried this type of fish before? It is delicate.

You can get big ones. They are really -- they can be really big

ones as well. This one, the turbot is cooked on

the bone, but this one you can fillet it off nicely.

Happy with that? That's the second Happy with that? That's the second

mouthful. Right we need wine to go with this.

We sent our wine expert Susie Barrie, so what did she choose to

go with Glynn's brilliant brill? This week I'm in Godalming. The

town is behind me. We need wines for this morning's show. What a

great excuse to shop! With a delicate fish like Glynn's brill. I

am definitely looking for a white wine. Something like this Muscadet

would be ideal, if Glynn was cooking fish with a salad, but with

the onions, the creme fraiche, I need more concentration to cope

with the creme fraiche and the buttered onions. Here it is, the

Cune Barrel Fermented Rioja Blanco. It has the rounded and refreshing

character that Glynn's dish needs. White Rioja is not nearly as well-

known as the red. It is a mind field as to what style of wine you

are buying when you pick a bottle up it can be anything from young

and fruity to aged and oaky. So look for the clues. When it says

barrel-firmented, you ne it will be tasting of oak.

-- know. That is lovely with honey and

lemons. What is important about this wine, is that it has enough

concentration to cope with the creamy intensity of the onion

fondue, but not too powerful to overwhelm the delicate flavour of

the brill. It has lots of fresh acidity which picks up on the

scorched salad. Glynn, here it is, a wonderful

white Rioja to match your brilliant, Brummy brill.

It is going down well. What do you reckon to this? I think that the

dish is amazing! The wine! It is beautiful. Obviously the company as

well. Yourself, James! �6.99, a bit of a bargain? Yes, I think it is

really good. Especially with the lettuce.

Right, later on, Galton has a stunning recipe to show us, what is

it again? It is wagyu beef with shallot rings, beetroot puree curly

kale, sauteed potatoes and beef jus. All sorts happening.

There you go, Norfolk on a plate. Now it is time for more of Rick

Stein's heroes, he is in Dorset of Dorset, to a blueberry farm

and they are a cultivated form Back in 1949, there was a parson

so he put an advert ina little newspaper, trade magazine, horticultural trade magazine,

and said anybody in Britain couldhave 100 plants for free, as a gift.-Only four people took up the offer.

My father was one of them, and those 100 plants thrived.

Autumn is my favourite season. I love picking ripe fruit from bushes and trees.

I think blueberries are typically American -

they're easy on the eye, they're sweet, plump, they are over-juicy and now they are over here!

They have got a flavour which is all their own, totally addictive

and above all else, I think they are so versatile.

Now, this is a blueberry compote and it works a treat.

First, you add some orange zest, then the juice of about one lime.

Then a cup or so of sugar and about half a pint of water.

You put that all in a pan and you put it on a very gentle heat and bring it up to the boil very slowly.

The object is to poach the blueberries, but not have them bursting on you.

As it begins to foam, stir it around and then pour in some arrowroot.

As you know, that will thicken it very slightly.

But the great thing about arrowroot- is that it keeps the juice clear.

Pour that into a bowl and let it cool down a little.

You are going to serve this with some yoghurt ice-cream. I love yoghurt ice-cream.

You are going to serve, of course, the ice-cream cold, but the compote slightly warm.

The contrast between the sweet acidity of the blueberries

and the creaminess of the yoghurt works so well.

While I was washing the Hampshire mud off the Land Rover,

the red rollers made me think of red-hot chilli peppers in the blistering sun.

Well, not exactly in Sussex on a damp summer afternoon.

But that's what I like about the British - we put up with the weather and have fun anyway.

I'm off to a hot chilli festival in the village of West Dean. I was amazed by the attendance here.

Many cultures keep to their own cuisine,

but maybe it's because we are a trading nation that we are so alive- to the cooking of other countries.

This festival is run by Jim Buckland and Sarah Wayne.

Come on, Chalkie. I don't know whether Chalkie likes chilli. Probably not.

We have a bit of a love affair with- chillies in Britain, sparked off by the popularity of Indian cuisine.

Ah, here's some food! I might try and buy some.

This looks good. ..Can you just tell me what we have got here? Minced pork. Minced pork and chilli.

And here? Green vegetable curry.It's made out of fresh chilli paste.

And this one? This is a red vegetable curry. Right.

I like the look of that one. What's- that again? Chicken with red chilli- paste. Could I have some of that?

People come from long distances, from North Yorkshire, the WestMidlands... Scotland, in the past.

And beyond. What do you think attracts them, why is chilli so interesting to the younger people?

It's sexy.

They are bright colours, aren't they, red and orange?

And they're shiny and, "Touch me", they say. I agree!

What is it about chillies we love? The spice and flavour.

I love the fact that they are so fiery and hot, real zingy, give you a real kick.

Hot things are spiky and it spikes you up, stimulates your taste and makes you feel...

a good fellow.

I'd never thought of it like that. Yes, it does perk you up. I am sure this dish will prove that.

First, these are raw prawns. A bit tricky to work with because they are a bit slippery.

You twist off the head and then just ease the back shell by getting your thumb under the legs

and just pulling them away in pieces. It comes away in three or four little plates.

When you get down to the tail, pull the tail off.

Then, because I want them to go a long way, I am going to cut them in half lengthways like that.

And then if there's a little bit of gut in there, just pull that out.

Here's my wok. It's not actually a wok. It's a chef's pan, which is like it,

but you can use for lots of other things as well. Into there goes some sunflower.

You can use groundnut - oil that doesn't taste of very much.

Garlic, plenty of that. Fry that up hard, and ginger.

Look - it's just beginning to brown- at the edges - so in go the prawns - two big handfuls.

Stir those in. Immediately they are- beginning to change colour.

Also I am trying to coat as much of the prawn as possible with this delicious reduced sauce.

Next in there, lots of chilli.

These are just supermarket chillies, Dutch red - about number 6 on the Scoville scale!

Why chillies? Why stir-fry? I regard it as part of our cuisine now. In go some kaffir lime leaves.

Thai kaffir lime leaves. A bit of sugar - this is a Thai-influenced dish after all.

And then some lemon grass.

The great thing about Thai food is that you have all these contrasting flavours.

Now, what are they? Sweet...hot...

spicy...sour...and salty.

And all those flavours are in this dish.

And in with some coconut cream.

Next fish sauce - absolutely essential - and, of course, that's the salty element in Thai food.

About two tablespoons of that.

That's fine. Next, some chopped, roasted peanuts.

In a lot of Thai food and Vietnamese food you have a textural item like that.

Often it's roasted rice or nuts, finely chopped up, so you get a bit- of a crunch. It's very satisfying.

And lastly, a great big bunch of basil.

This is ordinary basil, but Thai basil is better. It's stronger and wilts almost as soon as you add it,

leaving a beguiling fragrance behind. This may look exotic,

but ALL the ingredients - even the kaffir lime leaves - can be bought in your average supermarket.

Like a lot of Thai dishes, it's served on a bed of crunchy green salad.

That chilli festival was such fun.

I fancy going back there next year and cooking this up and serving it up to all those enthusiasts.

And

And that

And that curry

And that curry would work really well with monkfish if you don't

fancy prawns. Nour, for the masterclass this week, I thou that

I would somehow you a favourite, which is meringues. It is a real

crowd-pleaser. There are three ways of making

meringues, I will turn this one into baked Alaska, but there is a

cold one, where you add the same amount of sugar and you today cold

to the mix with the egg whites. Then the hot meringue, where you

warm the sugar up in the oven and sprinkle that over the egg whites

as well. Or there is boiled meringue, which is often called

Italian meringue, boiled in the water with a sugar syrup and poured

over the egg whites. So, this is a standard way of

So, this is a standard way of making our meringues.

The first thing you have to do is to ensure that the Superbowl very

clean. If there is any water or grease in the bowl, whatsoever it

will cause the egg whites not to rise. You have to ensure that it is

free, mainly, from water. Keep that well away. Then also grease. So

wash and dry the bowl out very well before making your meringue. We

will pop that straight on here and get it whifbging up. At this point

you can add -- whisking up. At this point you can add some salt. It is

entirely optional. But get this started. Now, I am

changing this a little bit by adding two types of sugar. Always

caster sugar, being that the grains are small. If you use the gran

lated sugar you can taste it in the meringue. I am using halve caster

sugar and halve icing sugar. That way it keeps it nice and light. So

now slowly and gradually add our sugar.

A tiny bit in there. And leave that to whisk up a little

bit. I will get on to do the sauce. I am doing a passionfruit sauce. I

am using passionfruit juice that you can buy from the supermarket. A

touch of water and some sugar. I'm going to bring this to the boil.

I'm going to thicken it with arrow root.

There are two thickeners that a lot of people use. Corn flour is one.

Also there is arrow root. Arrow root is good for this. If you want

a sauce clear, you have to use arrowroot. If you want the sauce

and you are not bothered about it being cloudy, you can use cornflour.

Now, the meringue is ready. That is nice and firm.

So gradually we start to add our sugar at this point. If you want

sticky meringue, which a lot of people do when you have cooked it,

you add one of two things into it. You add cornflour or vinegar.

Vinegar? Yes, white wine vinegar. That way when you cook it, you end

up with a sticky meringue. So I take in the icing sura now like

this. Half now and nicks a little bit. Then add the other half.

Just make sure you sieve it. There are little bits in icing

sugar. So we started off low.

Now gradually mix it even more. The icing sugar will create this

lovely, silky meringue which is brilliant for our classic baked

Alaska. There you have it. A masterclass in

making meringues. Now, to cook them on their own, spoon it out and put

it on a tray. Cook it for an hour- and-a-half on a low heat in the

oven and you have meringue. That is great to see it done. My

fancy is a massive fan of meringue. I -- my fiance is a massive fan of

meringue. I have always been scared to do it.

With the sauce, boil this down, and sieve it through and it is done. I

mentioned when I talked about your career, that you were going to go

to Cambridge to study history? but then I found myself at the age

of 18 coming to the Big Smoke, cap in hand with a dream, a bit of a

cliche story, really, but I went to drama school instead, classically

trained and became an actress. But you have almost gone on to

study history, there is not a lot you have not done in history with

your career. Starting off like that it is difficult to get a job, but

you were more or less straight into it, in this mega film Kasia Nova?

Yes, I was lucky. I landed this film, Kasia Nova. It was an amazing

opportunity for a 22-year-old girl. We shot in Venice. That is where I

started to drink coffee! If you are going to learn to drink coffee

anywhere, you start in Italy. So I'm a bit of a coffee snob now.

-- Casanova. So, to find myself in one of the

most beautiful cities in the world so, young with amazing actors.

Then, you did Captain America, with Tommy Lee Jones, and then The

Tudors it was originally an American series? It was, which the

BBC brought over. That was just a gift for my love of

history. It was like the amalgamations of my two passions.

So I had a ball. I found myself in Ireland for two years. So I am now

honourary Irish. I spent a lot of time in Ireland, in Dublin.

Did you drink Guinness in Ireland? Coffee in Italy... That is the

beauty of being an actor. You find yourself in places doing things you

would not necessarily otherwise have done. It is the same in

cooking! And the same in Norfolk! In your career, you have done so

many different things from BBC Three, the Silks, there have been

so many things? I like to challenge myself and people's perceptions of

me. So the modern Sci-Fi horror that I did. That was a lot of fun

to do. A lot of people stick with one

thing and get that right, move on to the next, but there was the

theatre? Yes, two years ago, I had trained, the stage was the reason

that I became an actress it was just the way that I worked out that

most of my work had been on camera, but I was given the opportunity to

go on stage at the Young Vic theatre in a production by the

European bastion of theatre, a director called Luke Bondi. Sweet

Nothings. Which was my first foray on to the stage. This is brilliant

that the Young Vic have invited me back. They have given me a lead. So

I find myself on the Young Vic stage for the next month in the

smaller auditorium space, and we open next week after Miss Julie,

the amazing Patrick Marbler play. It is amazing.

This one, there is only three of you in the entire cast? It is

intense. It is an hour half straight through, there is no

interval. It is a three-hander and with me and a great actor called

Kieron Bewe. It is a love story that ticks place in one evening in

1945, in the general election, there was a landslide and Winston

Churchill lost to Clement Attlee. So it was a few months after we won

the war. The country was in a turmoil, having a bit of a social

revolution. So the play is about Miss Julie is the daughter of a

Labour peer, she descends into the kitchen and there is this sort of

mental and at some points fiscal fights between here and the

chauffeur, John. It is intense, about class, power, sex. All of

that stuff! When can we go! Now, there we have it, baked Alaska! And

all I have done is basically cover the ice-cream with the meringue and

we take the sauce, the passionfruit pulp. I have added the seeds to it.

When you buy passionfruit, go for the one with the wrinkley skin. No

comment from over there on the chef's table. Go for the wrinkley

skin, it means that it is ripe. Now a little bit of mint over the top

of that. There you have a little baked Alaska.

Dive into that. With the meringue, you can pop it

in the oven it is delicious. If you don't have a blowtorch a

really, really hot oven. Woe! Burst lettuce, 5-2, done! If

there is a cooking skill you would like me to demonstrate on the show

or perhaps you have a great tip you would like to share with us, drop

us a line that is at: Right, what are we cooking for

Natalie at the end of the show? Pork? I am going to mince the pork

and cook it with ginger, coriander, lime juice and garlic. Shape them

into patties, cover them in breadcrumbs and deep fry them. We

are making a home-made chilli dipping sauce to go with it. Or

salmon, poached with onions, cloves, peppercorns and making a simple

parsley sauce. Some of our guests in the studio

get to choose today, Glynn what are you going for, the pork or the

salmon? I think that the pork sounds fantastic. I tasted it in

rehearsal. Judith, what about you? I love Thai

food. So it means pork. Now, to Celebrity MasterChef.

They have to attempt a classic recipe, but first, John shows us

Today's classic recipe butterscotch sauce

So first of all, equal quantities of dates and water in a pot.

Bring it to the boil and they are going to soften.

The base of any great spongeis creamed butter and sugar together- with eggs.

Really sweet sponge, this, so we need something bitter to counteract the whole thing.

Lots of vanilla and lots of coffee.

And then what's going to bind everything together.

Some bicarb to give it a bit of an extra boost.

And a good quarter teaspoon of ground cinnamon.

Add our coffee-vanilla mix.

Add all our dates.

And then give it a really good mix.

Before they go in the oven...

..three little bounces, make surethere's no big air bubbles in there.- And then that's it, 180 degrees.

First, the custard. Milk and cream.

Sugar. The inside of a vanilla bean.

And then four egg yolks.

If we look in there, there's little tiny bubbles starting to appearand the tiniest amount of movement.

Half of the milk in with the egg and sugar.

And then really give ita good whip up. Get some air in it.

Now for the butterscotch sauce. Sugar.

A tiniest amount of boiling water.

Now it starts to smell like butterscotch.

Buttery, buttery butterscotch.

Add the cream.

And there we've got our sauce.

Voila.

Young man, sticky toffee pudding, butterscotch sauce and custard.

That's exactly what it should look like, feel like, smell like.

A man couldn't want for more. The celebs are under pressure

Welcome back. We have a beautiful recipe for you to attempt.

It's one of John's recipes. And you- will have one hour to do it in.

One hour, one recipe.

Let's cook.

'TV presenter Aggie MacKenzie has shown a great deal of promise.'

Your paella is heavily flavoured. It's delicious.

I would've thought this sort of recipewould've been right up your street

I should be able to manage this. There's no reason why I shouldn't, so I'll stay with that thought.

How much coffee have you got in there? Two tablespoons. And it says two teaspoons. Yeah.

'Actress Shobu Kapoor's food has had a mixed response.'

The rice itself has got real deep flavour

but the shallots are really hard, they're still crunchy.

SHE GASPS

OK, I've screwed up.

Shobu, does this scare you?

Completely. I'm trying to be more organised and calmer,

but I put in 150 grams of butter, the same as the sugar

and then I had to remove it and it all got really messy.

Mud pies.SHE LAUGHS

Five minutes left. Just five minutes.

'TV presenter Tim Lovejoy has demonstrated some flare.'

Quite tasty. Yeah, it's very good.

Got it.

Eh? Good luck, Tim.

'Actress Margi Clarke can be disorganised.'

50 grams or 500, Agnes?

Just check that for me, please.

I'm number blind. I was at the back of the class in maths.

Margi. Yeah? Sticky toffee pudding.

Something you used to make? No. Never made it before in my life.

I'm not too bad with a Victoria sponge cake.

Four minutes.

Final 30 seconds.

Come on!

Time is up! Finished. Stop.

What we asked you to cook for us was a sticky toffee pudding.

Beautifully crisp on the outsideand lovely and sticky in the middle.

Tim, let's look at yours.

What a beautiful looking thing. I just hope it tastes every bit as good as it looks. That is fantastic!

Thank you.

Your custard is beginning to curdle, you're getting little lumps. It should've come off the heat before.

Your pudding, sticky with dates, is lovely.

Maybe a couple of minutes less in the oven.It's such a shame about your custard.

But that butterscotch sauce is fantastic.

Aggie, your turn.

Good-looking pudding. But your sauce is not dark enough.

Oh, darling. It's a light, beautiful sponge. That custard is heaven.

If that sauce would've gone a little bit darker,

it would be perfect. Well done.

Aggie, I know you've gota good instinct for cooking, I know you have. Trust your instincts.

Margi, let's try yours.

Nice. Nice. But not been that generous with your sauce.

There's more if you'd like some, Gregg.

Tiny little lumps.

Love the texture of your pudding,love the texture of your custard.

But what you have doneis put a little bit too much coffee inside your sticky toffee pudding

and I think that's just a little bit harsh.

But all in all, the way you worked, how that appeared here,I have no idea. It's like a miracle.

Shobu.

You got off to a bad start. You put- too much butter in and you never really recovered from that point.

The butterscotch sauce is not butterscotch colour, it's yellow.

The butterscotch sauce is not dark enough.

The custard is not thick enough. Your pudding is not cooked all the way through.

But the bit of pudding around the outside is really lovely.

You

You can

You can see

You can see which one of the celebrities got sent home in about

20 minutes or so. Still to come on Saturday Kitchen Live, Keith Floyd

is in Somerset. He is brazing ox tails with a youthful-looking Gary

Rhodes. Glynn and Galton may be a couple of good EGGs but will they

be able to SMASH a load of perfectly good eggs and turn into

EGG-SELLENT omelettes? You can see them go head to head in today's

Saturday Kitchen omelette challenge, live, a little later on. And what

will I be cooking for Natalie at the end of the show? Will she be

facing food heaven, that Thai style pork fillet with pak choi and

chilli dipping sauce? Or will it be food hell, salmon and that milk

poached salmon with parsley sauce? Galton, which one do you like the

sound of? I like a bit of Thai. Sounds good for me. Right, cooking

next is a chef who has reached a culinary milestone this year. He is

celebrating Morston Hall, 20 years in cooking.

So, something different today? it is, this is Wagyu beef. The

tring thing is that this is from -- the interesting thing is that this

is from Norfolk. Tell us the difference between a

Wagyu beef and a normal beef? difference is this unique mashling.

That is fantastic. That means that the flavour is there. -- marbling.

When I first tasted it, it blew my mind. That goes as far as the mince

it is amazing. Now, this is feather blade, but the

fillet and the sir shroin unbelievable? You would be able to

afford it. -- sirloin. Moving on, what is this? This is

the feather blade. There is this wonderful collagen in the middle.

It adds to the flavour. It is intense. So first of all, I will

seal it off in the hot pan. You don't need a lot of oil, it creates

a lot of fat itself. Where is this produced? It is

produced in a village called Earl Ston social services -- Stonham.

What do u -- the cows look like? They are lovely black cattle with

horns. horns.

Leave it at that. I want to talk about these beauties. These are

fantastic Norfolk potatoes. These are produced in swathe am

which is about 12 miles from us. It is all about the flavour. They get

better as they go on throughout the year.

Towards Easter, you go like this to them, the skins peel och and the

taste is in my opinion -- the skins peel off and the taste, is, in my

opinion, fantastic. Are you going to season them?

have done, but I will do it again for you. So, moving on. I have

potatoes that are just about ready. I will do some beetroot puree. Do

you? From up north, South Africa! The beetroot, if you take boot root

it makes so many great things, soups, salads, pickled boot root.

Yes, absolutely. -- Beetroot.

So, I'm doing these onion rings. I would do a little less than that,

I like to be nice and delicate. Now, you have made me go funny. I want

to put this into there. It proves no matter what age you

are, you never stop learn ing, Galton? So, now, cover this with

apple juice and put a lid on there, like so. This is going along nicely.

It does not take long to cook this, you want it fairly rare.

Now strain the new potatoes and then a frying pan on for them.

You said that the potatoes are Norfolk potatoes? Yes.

We have some greens there? Yes, kale.

Kale, again, I love kale. On the coast where we are, we get sea kale

which is beautiful at this time of year, leading up to the spring, all

that sort of thing it is absolutely beautiful. I think that is just

about there. Leave that to rest. You're doing well.

Thank you! You are. OK, so that pan goes on, a little

bit of oil in that pan, James. They one? Yes.

Thank you. Then we will saute off the new

potatoes. So, Morston Hall, the 20th

anniversary this year. Oh, by the way, happy birthday,

Tracy for tomorrow! Love you! Happy birthday, girl.

Who's Tracy? It's my wife! Now to get those on now a bit of seasoning

on those. This is perfect. Let it rest on the side. Now, I have also

got some beetroot which is cooked. So blitz that for me James, will

you. That is done in apple juice? I do

it in either apple juice or orange juice, one of the two. I think that

it adds to the flavour of it, it is beautiful.

It smells fantastic, the beef. It is great. I'm really pleased

with it. As I say, the mince makes the most amazing burgers, which I

can vouch for. I have had them at home.

I mentioned it is expensive. The fillet stake is something like �60

a stake? -- steak? I know it is expensive, but at the end of the

day, on something like that you you get what you pay for.

The feather blade is only � 3? is about �3 a portion.

What about the football, you are doing well, aren't you in Norwich

?! The Canaries are doing well. They are flying high! He knows how

to tick my boxes, Glynn. You are 50 this year as well,

aren't you?! Did you have to say that! I gave you strict

instructions before, don't mention my age! Yes, I am! Not looking

forward to it, but hey! This is coming along nicely.

So, I am going to thinly slice this for you.

That is mint that goes in at the end. This curly kale does not take

long to cook. Don't forget that all of today's

recipes including this from Galton are on the website: Do you want

seasoning in this now? You can do. I have to say, that I think that

these potatoes are the new thing. What is the name of them again?

Norfolk Peer. They are delicious, from Swatham.

You are featured in our magazine to commemorate 20 years, James. You

are, heavily featured! Heavy ily featured in your magazine? I feel

honoured! Well, I'm honoured! A bit of that on there.

This puree would work well with venison? Of course it would. I find

that beetroot is one of the chef's dreamy things, it is so wonderful

it adds beautiful texture, colour, flavour.

A little bit of the steak. Look at that, that is perfect.

Just one piece? I knew you would say something like that. Because in

Norfolk, or where I am, I always like to leave people wanting a

little bit more! You might abslightly different up north!

is all about the little bit more, isn't it? And the onion rings. I

thought that I would make you happy with that.

So, what is that, then? There we are, wagyu beef with shallot rings,

beetroot puree curly kale, sauteed potatoes and beef jus.

potatoes and beef jus. Brilliant.

Right, you have to dive into this. I think you will eat all of this in

one mouthful. Dive in, tell us what you think? Have you ever tried

Wagyu beef in your travels? I have never been as far as Asia.

Well, you can go to Norfolk! The texture is different to a normal

steak? It is, but I think it is about a flavour on that one.

For something that is normally thought of as a fairly tough Pete

of the meat. That is so tender. Delicious.

Right, let's go back to Godalming to see what Susie Barrie has chosen

to go with Galton's beautiful beef. Galton's melt in the mouth, Wagyu

beef is crying out for a fine, red wine. Something like this Bordeaux

ved a classic match for beef, whether it is a steak or a big

Sunday roast, but there are lots of different flavours in the dish,

especially the apple flavoured beetroot. So I'm staying in France,

but heading further south and I'm going for this Taste the Difference

Langudoc Red 2010. A succulent, fruity red to compliment Galton's

beef perfectly. This area is brilliant for producing

characterful blended red wines. This is made from gran ash and

Syrrah, laced with pepper and spice. It will taste fantastic with

Galton's dish. It smells of blackberries and wild herbs.

The first thing you notice when you taste the wine is that it has lots

of flavours. It has what we need to cope with the different ingredients

in Galton's dish. It is full of ripe, juicy fruit to compliment the

Bute root and off-set the dark root kale. There is also a nip of

tannins in here, that will help with the beef. The lovely freshness

to pick up on the crunchy shallot rings. Galton, you have given a

magical mix of flavours. Here is a wine to set them all off perfectly.

They are all happy over here, what do you reckon? This is delicious. I

like this, I am a bit of a Franco file, so I would like it.

And at �7.99 it is a bargain. How is the beef going down? It is

so tender. Carole was saying she always wanted to try it.

And what about the potatoes? They were gorgeous. They were fantastic.

The wine is fantastic, the beef for the cut is so tender. Superb.

And available in the UK now. Right, let's get back to Celebrity

MasterChef, one person will be booted out after this next task.

The challenge now it to cook a two- course meal of their own design.

and at the end today? I'm doing Scotch quail's eggs-

Margi, what are you cooking for us I'm cooking scouse. And I'm doing

I have no idea what scouse is. Scouse is one of the most nutritious meals

It's a stew! It's where the Liverpudlians get their nickname Scouse.

Aggie. Hi. Tense? Happy? How are you? Ohh.

What's happening? My nerves take over. I think I'm OK.

I'm doing steak, chips and bearnaise

and tarte tatin with clotted cream.

I've got the tatin in the oven already. I think that's OK.

My bearnaise I've started.

Chips I've started. Steak, not yet.

Shobu, what are you cooking for us to secure your place in the competition?

For my main, I'm making a prawn curry

and for dessert I'm doing tiramisu.

Best of luck, honey. Thank you very much. I need it.

You've only got 12 minutes left.

Last two minutes! You've got to plate up now. Two minutes.

Ladies and gentlemen, your time isup. Please step away from the bench.

'Aggie has made a main course of rib eye steak and chips in dripping,

'served with bearnaise sauce and watercress.'

Perfectly cooked steak, lovely chips.

Bearnaise, fresh with tarragon.Actually, Aggie, everything's cooked- really beautifully.

Just ease back on that seasoning at the last minute.

'For dessert, Aggie has made a tarte tatin with creme fraiche.'

Caramel, toffee, stickiness.

Creme fraiche is a little sour note- to bring down the sweetness.

Very good! Oh, great!

'Tim has made a starter of Scotch quail's eggs with piccalilli sauce.'

I like the look of it. I think it's very dainty.

But I do think that it probablydeserves a little bit more sauce.

It's out of proportion.

That tastes really good.

That needed expert timing and you've pulled it off. Very good job.

'Tim's main is pistachio and spinach lamb

'served with a feta and spinach salad.'

That crust soaking up all the juicecoming from that lamb is delicious.

But I can't taste the lamb.

Next to it, very salty feta,

very salty olives, very strong spinach. And they're clashing.

Which is a shame,because that sweet crust, sweet lamb- together is a wonderful thing.

'Margi has served her take on the Liverpool classic scouse,

'served with beetroot and bread and butter.'

Is it a bowl of scouse your mum would've been pleased with? Yeah, she'd have loved that.

Mm. You said your mum used to cook it for about three hours.

In an hour, it's a struggle to get as much flavour. You've managed it.

'Margi's pudding is a lemon and raspberry posset.'

I think it's got enough sugar in.I just think it needs more texture.

It's like a bowl of raspberry and lemon soup

and it should be... You laugh, but it should have something else to it.

One mouthful is delicious, but I don't really want to go back for another one.

I should've had the courage to make biscuit.

'Shobu's main course is a prawn curry

'with petit pois rice.'

You are vegetarian, you've lived your life as a vegetarian. I think it's brave to do a prawn curry.

Rice is cooked beautifully, seasoned really, really well.

Your sauce is sweet but sharp. The prawns are nicely cooked, they've still got a crunch to the back.

For me, I would like a bit more chilli heat.

SHE LAUGHS OK. But it's a good curry.

'For dessert, Shobu's made a tiramisu.'

Chefs, chefs, let me tell you, that is a perfect, perfect tiramisu.

How am I supposed to put together the two sides of you?

This really good two courses and masses of mistakes previously.

Brilliant. What you've now done is given John and me a very difficult judging job. Off you go.

They did very well. I liked their food.

Aggie had really well cooked steak.- She made really good chips.

Even had a very good bearnaise, but she over-seasoned it.

Her tarte tatin was nothing short of spectacular.

I think Aggie did very well. I really do.

Tim's Scotch egg was the most technically challenging dish in the room.

And he pulled it off. The lamb rack- with the crust was a great thing.

But the salad on the side was wrong.

But I think Tim today cooked properly for the first time.

I think Tim should go through.

So the discussion now is between Margi and Shobu.

I loved Margi's honesty with her own food today.

That lobscouse, I thought it was great.

The posset, not quite there. Could've done with a biscuit.

Too sharp for me. It was almost a drink.

Shobu's food today, that prawn curry with the rice,

yes, I would've liked a bit more chilli in the curry, but it was a really good dish.

The tiramisu, delicious.

But served in the ugliest dish she could find.

I think Shobu is a massive risk.

But her own food at the moment is better than Margi's.

The question I have to ask myselfwhich one of these twois,

can cope with what comes up next?

Good round.

As I was tasting the food, I realised it was going to be a tough judging job.

But we've made a decision.

The person leaving us is...

It's Shobu.

You

You can

You can see

You can see more from Celebrity MasterChef on next week's show.

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

helps to decide what Natalie over there is eating at the end of the

show. First on the line it is Lucy from Suffolk.

What is your question for us? caught a pollock last year. I have

it in the freezer, I want ideas as to what to do with it.

It is frozen? Obviously take it out and defrost it overnight. Always a

good thing. And basically spice it up. A nice curry or season it and

with lots of spices grill it with lemon. That is it.

Once it is frozen, the flesh can be delicate, would you pan-fry it?

can cover it with salt for six minutes, then do it, Salting it

before you cook it is very, very good. Wash it off, but it is very

delicate, don't overcook it. What dish would you like to see at the

end of the show, food heaven or food hell? I love fish, but it is

food heaven today. Kate, what is your question for us?

I have a loin of venison. I was expecting to get it from the

butcher in a long piece, but it has come in portions, soy want to know

how to roast it. Is it a roe deer or a red deer?

don't know. I would treat it much like the beef

today. You can seal it off and keep it on a plate and in the even you

want to use it, put it in a hot oven for five minutes. Simple is

the best way of treating it. Can I do the loins at the same time

to roast? Yes, I would say so. So seal them off with a little bit

of butter. I was going to do them in a herb

crust. Were you? Even better. Are you available for next week?!

Come on the show! What dish would you like to see at the end of the

show? Food heaven, it sounds delicious. Lucy from Walton on

Thames, are you there? I am, yes. Good morning, what is your

question? I would like to know where I am going wrong with

chocolate ganache. Sometimes it works, but sometimes it goes hard

and lumpy. The biggest mistake that people

make is that they melt the chocolate. You have to heat up the

cream. Don't boil it. Just warm it up. Then most importantly with the

chocolate, the dark chocolate, where you break the chocolate into

small pieces, then pour the warm cream on to the chocolate and keep

mixing it. It looks as if it has split, but the more you mix it, the

more it will come together. The other thing is if you use white

chocolate, reduce the amount of cream. So if it is milk chocolate

or white chocolate, reduce the cream down.

So that is the common mistake. Brilliant.

What dish would you like to see at the end of the shore, food heaven

or food hell? I am not a fish fan, so food heaven.

3-0 to heaven. Right, let's get down to business. The usual rules

apply. A three-egg omelette as fast as you can. Respectable times on

the boards for these guys. So, the clocks on the screens, please. A

three-egg omelette, cooked as fast as you can. Ready? Three, two, one,

go! It's the concentration on their What a nightmare! It's all gone

wrong! Let's have a look. I didn't get a chance to put cheese

or mushrooms on there, James. Don't worry, it wouldn't have made

a difference! That is OK, isn't it, James? Lovely.

Glynn. Yes? You did it in 26.48. Not on the board.

Murder! Galton. Not much better? You are not quicker, either, 23.72.

But you were both rubbish. That omelette is stuck halfway down

my throat. Will Natalie get her idea of food heaven or food heaven?

Our guys in the studio have yet to make their decision. We will find

out what she is having after a classic slice of food television

heaven, Keith Floyd. He is cooking with a very young and very

confident Rhodes, in one of his first ever TV apeerns. Enjoy this

one. My unceasing search

So I thought I'd come here and see if I'd get a little assistance.

But, as Richard Harris said, "There's not a lot in Camelot".

First order, five covers...one sardine, three cream, one broth.

Four liver, one veal for Mrs C of Five Edge.

'When I have my second million, or my palace,

'Gary Rhodes, chef at the Castle in Taunton, can have my job.

'His skill and passion has put British food where it belongs!'

Gary was recently a finalist in an important gastronomic competition,

and it had a French name.

I think that's appalling for a British cook.

Why do we have to be called "Meuniers Ouvriers Gastronomiques de Grande Bretagne"

when we could be "a good British cook"?!

What I'm going to do is quickly prep this up.

I take off all the fat from the oxtail, and retain it,

as I believe in putting as much ofthe flavour into things as we can.

I've got some oxtail fat that's been rendered. Close up!

Oxtail fat. I cook that down tokeep the maximum flavour, so we putoxtail flavour back into the oxtail.

If I stick a little fat in here, we can get these oxtails on. OK.

Notice, all trimmed of fat now, but the fat's been rendered down.

These have been seasoned with salt and pepper, and in they go.

And we just brown those off? Yes. Almost like roasting them on top of the stove.

Get a nice, good colour off those, seal the flavour in,

and, using that oxtail fat, keep asmuch flavour in there as possible.

It's going like a dream!

Chopped root vegetables. We've some onions, celery, carrots, leek.

All that flavour that we're gonna put into these braised oxtails. So we'll just quickly turn these.

We're getting a nice bit of brown colour onto these, sealing all that flavour inside.

Beautiful, meaty oxtails.

So, as soon as these are actuallybrowned off, we'll put them into a colander to drain off excess fat.

One thing I don't want is to put the excess fat into the sauce.

Once these are just nicely sealed,

we'll get the vegetables in the pan to bring off any of the residue from the base of the pan,

putting that into the sauce itself. We strain the oxtail in here, then tip the fat back in there? Well...

When we cook our vegetables... Sorry, Richard, were you asleep?

The point is, we're going to cook our vegetables in the oxtail fat.

At the same time, Gary's making the point, for those who are cholesterol-conscious,

that the fat's going to be drained away from the meat itself. The fat doesn't go into the ultimate sauce.

The fat is used for enhancing flavour. And, by God, it's hot in this kitchen!!

I'll get enough vegetables to take the residue off the base.

We'll fry those for a couple of seconds,

then swill in a little white wine to lift everything off the base. Do we want these to take colour?

Just a slight colour.

It's really just to moisten them.

The most important thing here. Cooking oxtails seems to be a three-day event.

It's not something you throw into a pan and neglect and leave. It has to be mothered.

So we start by making a goodoxtail stock, which we have on here.

It will cook for at least a day, and then we'll reduce it down until we've a good shiny glace.

It's reduced down, like that.

So, if we put those vegetablesnow... If we take them from the pan,

we can put them into here... On top?-Yes, on top, draining off that fat.

And if we can just takea little more white wine. Oh, right.

And this is called rinsing out the pan with white wine, or as they say, "deglace la poele".

Just, pretty much now, draining off the base.

Pull the pan off.

Now we've drained out... ..all the fat. All the fat's gone.

The fat is now drained from there into another pan, which isslightly warm. Don't use a cold pan.

And, in there, withour deglaced wine. That's enough.

Now...

what else we need is... Can you just see him there, on bass guitar, laying it down?!

Again, I only like to use the flesh of tomatoes, no puree. You couldleave the skins on if you want to.

I just want to get the flesh flavour- from the tomato into the sauce.

So we can add a little tomato now.

Is that the heart of the British stomach, or is that em...?

Tell me about this dish. I really do believe that this IS the heart of British cooking.

I think this holds all the fundamental elements of good cooking.

Cooking things on the bone,particularly a thick bone like this,

there is far more skill in cooking this, than in cooking any duckor chicken breast you get in France.

With this, the degree of cooking has to be absolutely perfect.

It mustn't be too tender or too tough. And all that takes three hours.

It takes about three hours. You've been bossy enough!

My Director will dream up some little interlude and we'll be back when this is beautifully cooked.

I've strained out the sauce into there, added a little diced veg, small and cooked in butter,

a little bit of onion and tomato, and also thrown some parsley in.

I think it's a nonsense to start sprinkling things with parsley.

So, here we have typical Britishcooking, very rustic on the plate,

full of colour, and a lovely shine to the sauce.

This is what oxtails can do for a sauce.

Here, I hope, we have Britain's signature dish...

Braised oxtails. Brilliant! Sniff! If only the camera could sniff!

Oh, boy! It smells SO good!

But, I tell you what, if food were paintings, this wouldn't be a Van Gogh, this would be a...

..a Joshua Reynolds, wouldn't it?

Difficult to find, a bit in the attic, brilliant and truly British!

And

And there

And there is

And there is more from Mr Keith Floyd on next week's show. Now it

is time to find out if Natalie is facing food heaven or fell. Food

heaven is pork. Two ways, a pork fillet. Pork mince, that we don't

often cook on the show. That would be done in a pattie. Keeping the

oriental flavours there with pak- choi and a chilli jam to go with it.

Or the food hell. Salmon, classically poached with a parsley

sauce. A few bits of buttered leeks and a wedge of lemon to go with it.

What do you think these lot have decided? I think if they have any

sense they have gone for heaven. It is is the first time in a long time

it is 7-0. There we go! So with the food

heaven, I am getting the pork on, first off. You can put a little bit

of oil in there. of oil in there.

That is great in there. People call it pork tender loin,

but it is the fillet part of the pork. So that goes in the pan there.

Guys, if you can do the pat ies. -- patties. We want grated ginger,

garlic, mixed together with lime, Thai fish sauce and coriander. Then

we are going to chill them. We are going to get that on the go.

We need to cook this pak-choi over there.

We can easily do that with a steamer.

So all we do with this one is take this straight down the middle.

I always chop pak-choi that way, so that is wrong, then? This is

steaming it, so you have to trim off the root there. So get rid of

that bit there. That is the bit that takes the longest to cook. So

remove that and it means that everything cooks evenly.

Grab your bamboo steamer. Pop that in there.

That is nifty. I like that. I will add a few bits of coriander

and that is done. Now, seal the pork. It is going straight in the

oven. Next we are on with the chilli jam.

You will like this. You can serve it with so many different things.

You can do it with scallops, brilliant. It keeps well. Once you

have made it lasts a good week or two in the fridge. Coriander. Throw

the root in. In a lot of Asian cooking they use the root as well.

It is not just the tops. Garlic, throw that in. Ginger, chilli,

lemongrass. Chopped shallots. These are kaf year lime leaves.

-- Kaffir lime leaves. They have a great flavour. If you

use the dried ones, peel off the stalk.

Galton, how are you doing? Do you want this mince? Yes.

And the other one needs flour, egg, breadcrumbs mixed together.

There we can throw all of that. At the beginning of the show we

talked about what you are doing in the theatre, but you are back on

the screen with TV? I am. I'm very excited. Game of Groans is back.

So you are new to the cast? I am indeed. The 2nd of April it is here

in the UK. My character makes an appearance at

the beginning of the second series and may be around for a while. It's

an amazing show it is a joy to be a part of such a big show.

Tell us what it is? It is a massive fantasy novel, group of novels,

written by George R Martin it is knights and dragons and maidens and

political machinations. If -- it is just like Norfolk,

basically! Now we are blending this. This is like a Thai fish sauce. It

is used like a seasoning. I am going to caramelise this sugar. So

we take the pure caster sugar. That's a lot of sugar, James?!

and more sugar! Basically what we do is make the puree and this is

going to be used to pop in the jam. Now, how are we doing with the

flour? There we go, James. They are pandemicing the patties.

Then I have my pork there, that I will leave to rest to one side.

Right those have gone in. The reason you have to chill those is

to make sure that the mixture is nice and cold, otherwise you can

never mould them together. Soy sauce, there are lots to go for,

but dark soy sauce is the best there is a Japanese one called

Tamari. There are different grades of

sauce? Yes, there are. You should try them.

It make as difference. Now the way you do a standard

chilli sauce is rice wine vinegar, sugar, chillies, put together. This

way, the sugar is incredibly hot. It is going to cook the jam

instantly. That way you retain the nice flavours.

You noticed that Galton has turned 50, I have done all of the cleaning

up for him! I'm watching this! kick back.

It is like working with children. Galton, shake it again. Make sure

it is clean! I have cleaned your section.

Right! Sugar! In here. Pour this mixture into the sugar. Stand well

back. You have a lot of chilli in there. That chilli is going to

create a lot of heat. That's amazing.

Literally if you keep cooking this like this, because we have the

caramel in there, it will set the chilli jam as well.

If you want to keep this, it will thicken. The texture is changing.

As we have blended everything it is going to cook nice and quickly. So

we are nearly there now. We have our pak-choi done. The pork

is nicely sat over there. How are we doing with that? We are

ready. Now we can grab our pak-choi.

Glynn, a little drop of salt on there, please, now that I'm nearly

50. Do you want me to season that for you, Galton, come here,

sweetheart! Now we grab our pork and slice this through.

It smells fantastic. A good dish.

Now we can add a little bit of the creme fraiche.

A touch of that. Now the jam. It is all incorporated.

All of the sugars are nicely dissolved. If you allow this to

cool it will set. There you go.

A few bits of these pattis on here. Then finally, a touch of that oil -

- patties. Then a Quinnel of creme fraiche as

you have the heat in there as well. There you go. You get to dive into

that Get the knives and forks, and the

glasses. To go with this, Susie Barrie has

chosen a Domaine Mandeville Viognier, from Marks & Spencer,

priced at �6.49. Hmm! I think that the chilli jam

really makes that. Heaven.

Happy with that? Very! It is not crackling, but it is good enough.

You might get a free ticket to the play for that

6-2! Well that's all from us today on Saturday Kitchen Live. Thanks to

Glynn Purnell, Galton Blackiston and Natalie Dormer. Cheers to Susie

Barrie for the wine choices and to our chef's table guests, Judith and