Michel Roux is joined by chefs Andy Oliver and Florence Knight and special guest Lesley Joseph. Olly Smith picks the wines to go with the studio dishes.
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The weekend is here and we're live
with 90 minutes of the very finest
food and plenty of fun.
I'm Michel Roux, and this
is Saturday Kitchen Live!
Welcome to the show.
Cooking with me today
are two fantastic chefs -
Florence Knight and Andy Oliver.
Welcome to the show, good morning.
And Olly Smith is in
charge of the drinks.
Great to have you
Florence, welcome back.
Since you were last on the show
you've left Polpetto,
had two babies and become
the official Sunday Times chef -
you've not been too busy, then!
Tell us, what are you cooking today?
A beautiful pan-fried pollock with a
puddle of almond 's puree and some
poor Tate sea purslane.
A puddle of
almond puree, I love that idea. I
want to jump in, feet headfirst.
Andy, great to have you back.
You've been instrumental
in bringing about a Thai food
revolution in the UK,
so I'm pleased to see that you're
making a Thai dish for us today.
Absolutely. I am cooking a dry pork
curry from the south of Thailand,
classic Southern Thai flavours like
black pepper, fresh to Muric, dried
chilli, lemongrass and caviar lime
leaf. It is quite spicy so there is
cooling vegetables and herbs.
easy, spice with winds?
I think you
need loads of fruit in the wind, but
I think I have found the perfect
wine from Alsace. We will be
travelling from France to Australia
As always, we've hunted
through the BBC archives to bring
you some classic moments
from your favourite foodies
including Rick Stein, Raymond Blanc,
The Hairy Bikers and Nigel Slater.
Our special guest is a national
treasure, known to millions
for playing Dorien Green,
the middle-aged, man-eating
neighbour from hell in the brilliant
Birds of a Feather.
She recently showed off her high
kicks in Strictly and has just been
nominated for an Olivier.
Please welcome the one
and only Lesley Joseph!
You had to say the word middle-aged,
Thank you for
that. This is my idea of heaven, to
be cooked for by so many people.
This is my idea of heaven, you don't
know how excited I have been to have
the one the show. I have been
looking forward to it all week. And
Olivier, isn't that amazing?
the first time I have been nominated
for anything on stage, which I have
done all my life
done all my life since the age of
21, I had never been nominated. On
Tuesday I found out I was nominated
for Young Frankenstein for Best
Supporting Actress In A Musical. So
I am on cloud nine.
So, Lesley, at the end of the show
I'll be cooking your food
heaven or food hell.
What's your idea of food heaven?
Smoked salmon. I have it every day,
all my life, every day. I love
vegetables, any vegetables.
Cauliflower, courgettes. I have
become a bit obsessed with at the
moment, and I think it has healing
properties, it might not, is ginger.
I love ginger. I have a ginger shot
every day before the show, it works
I like ginger, too, on
And your food hell?
Not a fan of blue cheese.
No, thank you very
much! Please do not votes for food
hell. And chocolate in something. I
like chocolate, but I find it too
overbearing at the moment. The
thought of those two together...
So if the viewers give you heaven,
I'll serve you three
of your favourite things - salmon,
courgette and ginger.
I'm going to smoke some salmon
for you right here in the studio
and serve it with some home-made
blinis with a refreshing courgette
and ginger salad on the side.
I think you also like those little
You'll never go back to shop-bought
smoked salmon again!
But if Lesley gets hell,
it's going to be a stinky blue
cheese and rich chocolate number.
Yes, I'm afraid I'm going to ruin
two perfectly good pears
for you by stuffing them with mouldy
blue Stilton and roasting them,
before then adding insult to injury
by smothering them in a dangerously
rich and dark chocolate sauce!
Can I leave now?!
But you'll have to wait
until the end of the show to find
out which one the viewers vote for!
So everyone, just go
to the Saturday Kitchen website
before 11 this morning
and get voting!
We also want your questions.
You can ask our experts anything,
just dial 0330 123 1410.
That's 0330 123 1410.
Get dialling now!
As always, you can also comment
on what's cooking on social media.
Florence, we are cooking.
We have some beautiful
Beautiful pollock. Do
you use pollock much?
I love it, I
think it is a great fish.
It is a
really good sustainable choice,
lovely alternative to cod. You will
crack on with the...
I have toasted almond is,
you can buy them toasted or put them
in the oven, 160 for about ten or 15
minutes. I will soak them in almond
So you soak the toasted
almonds in almond milk, to give more
It would be
fantastic if you could take some of
the sea purslane.
And then you need
to get the fish in the pan. So you
need to soak the almonds for a fewer
Just to soften them.
severe letup in southern. The
pollock will be pan roasted in oil
and finished with butter. Everything
tastes better with butter.
true. Season the fish are nicely all
over. It is good to have a dry skin,
otherwise you cannot get the crisp.
It crisps up with dry skin. Tell us
about the inspiration behind this
dish and your food philosophy?
taking away rather than adding, it
is important not to overcomplicate
people plasma palates too much. If
you have really good ingredients,
why start adding more and more and
more and more? That is my
philosophy, I suppose.
very few ingredients.
What is great
about this dish, it could work in a
restaurant or it could be a
wonderful alternative to have at
home. You can see how simple it is.
So grab your shallots. Thank you
very much. We will go in here,
ideally we will cook these nice and
slowly. A good pinch of salt, and a
lid on for around ten to 15 minutes
until they are soft. Waste not.
Waste not, want not. So you laughed
Polpetto a couple of years ago, are
you missing much?
Really. I had my
team for two years, I was very
lucky, wonderful and was still in
touch daily on what's upcoming
hearing what they are doing. I am
like a proud mother finding out what
is going on. Yeah, no, it is...
you yearning to get back into the
I am, I am very excited to
hopefully be opening my very own
restaurant with a cafe, a garden and
even a shop the groceries. It is
very exciting but very early stages,
so I cannot say too much today.
there is something in the pipeline,
Your weekly column,
if I had to come up with the recipe
my kitchen would look like a
tornado. Can you talk us through
where you draw your inspiration
It starts with the season, the
column theme I am working around,
then I always started the
ingredients, really. My family are
my guinea pigs.
That is often the
I test recipes over and over
and over and I want them to be
perfect and then I get very
frustrated when they are not exactly
how I want them, and then I am
constantly critiquing myself, this
is not right and my family is like,
it is delicious!
Are they honest?
They are amazing, sometimes too
honest, but that is how I like it.
This is going in here blended, I
have removed the bay leaf.
have removed the bay leaf. I will
put the almond oil and the cream in
Not roasted almond oil, just plain,
and a little bit of cream? That is
for the richness of the puree? You
are making the Polpetto puree.
will make it really silky, you
wanted lovely and smooth, a velvety
That takes quite a while,
so we have some already made,
otherwise we would not be able to
talk with the noise in the studio.
Remember if you'd like to ask us
a question, then give us a call
now on 0330 123 1410.
That's 0330 123 1410.
Calls are charged at your
standard network rate.
I am picking some purslane here.
is lovely and plump, it has a
wonderful seasonal taste. It is
natural from the sea, where it
grows, the coastlines.
You could use
Samphire is available in
most shops these days. I will turn
the fish, it is a bit pink in the
middle. I don't like cooking the
fish too much.
lumps of butter.
better with butter! Some better to
finish off, then you will baste it,
which is therefore a reason, it
I will save on my
washing up, I will simply throw in
the chilli and the sea purslane in
one pan, and let the fish rest next
to it. I love it when you pick them
in little couples and they hang
beautifully, it can be quite sandy
so you need to be careful.
can get purslane samphire?
works really nicely, crisp sage
-- if you cannot get
purslane or samphire. It has gone a
beautiful colour, lovely and golden.
Can I steal some sea purslane,
And some lemon as well. And I
hear you are writing a second book?
It is following up from my first
book, I am working to... I suppose
connect the dots, working on menus
and kind of exploring social dining
as it is now. I think it is so much
more now than just a dining
experience, which is very exciting.
This smells lovely.
is this I hear about the Hulk in
Who tells you this?! I
have been known to have a little bit
of a... A hothead occasionally. But
I would say I am quite fair, it is
more of a three strike rule I always
had, it someone asks me millions of
times, occasionally I will lose my
temper a little. It is quite
Mediterranean, I go quite crazy and
then I am over it. It is like, I am
fine. And everyone else is still
horrified. And they don't expect it
from me, because I am short and then
suddenly I go... And they go, my
God, she is crazy.
I love the puddle
of almond puree. Tell us what we
A lovely pan-fried pollock
with almond puree, sea purslane and
Smells and looks divine.
Wait until you taste
this, Lesley. It is absolutely
superb. And the textures are lovely.
Velvety smooth, and the crunchy fish
My goodness, look at this.
And it is all mine!
No, it is not! I
am diving in.
My goodness, that is
I am going
But so simple.
You say that, but it is
Well cooked fish, with
It is so quick.
is that you have your prep sorted.
Would you like some?
Andy is looking
lovingly. What have we got here?
have chosen XanaduChardonnay from
Western Australia. If you're
thinking Aussie Chardonnay is huge
and lots of boozy flavours, think
again. It is sharp Chardonnay, a
natural permanent, not filtered.
Going for lots and lots of
fresheners. Texture is a big deal in
wine, it goes beautifully with this
screen is but the sharpness, the
definition, that comes from Margaret
River, Ocean influence climate which
allows the grapes to preserve their
Would it be all right if I
have a set that this time in the
morning with two shows coming up?
Would I be allowed?
I give you full
Good evening, thank you
A tiny bit over the lips.
That was lovely. Great choice.
Remind us what you are cooking
A dry pork curry from
the south of Thailand with lots of
fresh turmeric and lemongrass. Fresh
vegetables and herbs.
also good for your health. Ward away
those nasty bugs.
Don't forget, if you want to ask us
a question this morning,
just call: 0330 123 1410.
Lines close at 11am today.
You haven't got long
so get dialling!
Or you can tweet us a question
using the hashtag #SaturdayKitchen.
And don't forget to vote
for Lesley's food heaven
or hell on our website.
Now let's catch up with Rick Stein
on one of his Long Weekends.
He's in Lisbon sampling some
of the best bites the city has
to offer before rustling up some
salty cod fritters.
taken their toll here.
There's only the fish keeping
the last market I went to alive,
and it wasn't very long ago before
this place was dead on its feet.
But look at it now!
It's full of people cooking food
and customers eager to eat it.
What's good about it is you can
wander around, see the sights,
smell the smells and decide
what you really want to eat.
I'm really liking this place.
It's part of half of
a market here in Lisbon.
The markets are dying.
It's the same in a lot of cities.
People prefer going to
supermarkets, I guess.
But here, this guy's got this idea.
He worked for a famous
He got this idea of getting really
good chefs here into this market.
Over there you've got
classic Portuguese dishes.
There's chefs down there.
You've got hamburgers, Asian food,
sushi, ice creams over there.
You've got a magnificent
wineshop up there.
And then just next to it, there's
a fantastic demonstration area.
There's a cook shop and it's
absolutely filled with all
the right sort of people.
Apparently you can still get a meal
here at two o'clock in the morning.
It's just a great idea and I think
it's possibly the future
for central markets anywhere.
This is a fabulous dish.
It is the cheeks from the famous
black pig braised and served
on a bed of mashed, sweet potato.
This is, I think I am right
in saying, the favourite dish
of Susana Felicidade.
I'm going to try this
sweet potato first.
What do you think?
The best, huh?
A little bit of cinnamon
in there, is it?
Now you know.
And now for the pork, the cheek.
The cheek, the pork,
what do you think?
That pork is so dark.
I'd have said almost...
it's as full-flavoured as beef.
Iberian pork doesn't mean just
Spanish pork, does it?
It means Portuguese as well.
I hope so.
It certainly does, it's
Because the pork is Portuguese,
the chef is Portuguese, everything
in that plate is Portuguese.
It's early days, and I
hope this idea works.
If it does, I hope it spreads
because it's so good to see these
old markets still centred around
food and not on tatty
suitcases and tattier trailers.
Salt cod fritters,
they are as common in
Lisbon as custard tarts.
You find them everywhere
and they are delicious.
Light brown and crusty and filled
with salt cod and coriander.
This is bacalhau, dried, salted cod,
and this is a really good piece,
actually because the sort of thicker
and the moister-looking,
the better the quality.
the better the quality.
And this is what the same
piece of cod looks like
after 48 hours' soaking.
It's quite interesting,
I think people are much keener
on salt cod and bacalhau
than they used to be and I suspect
that is through holidays in places
like Spain and Portugal.
The flavour, I think, when you first
come across it is quite difficult,
but it's one of those tastes that
after you get used to it,
you can't have enough of it.
It's like a lot of things.
I remember as a child
eating olives and thought,
"Those are horrible,"
but after a while, those things that
taste a bit off-putting first time
can often be the things
you really, really like.
I suppose the Portuguese have
probably got a salt cod recipe
for every day of the year
but I love these fritters.
I had them at the airport
when I was leaving the last
time I was in Lisbon.
I thought, "That is the best
fishcake I've ever tasted."
I like to hand-chop my
parsley and coriander.
I could put it in the mixer, but I
like the smell as I'm chopping.
There we go, and now just
to mash these potatoes.
Again, I could have put those
potatoes into the food processor,
but I find when you try and mash
potato in a processor it goes
a bit sort of gluey.
And now just adding the parsley
and coriander on top of that
and then tumbling out my cod,
olive oil, garlic and parsley
and just mix that all together.
Now, just a little bit
of egg to bind all that,
so I'm just whisking this egg.
I may not need to add it all.
I want to get the mixture
so about half in there.
And now some pepper.
Quite a lot of pepper.
No salt because there
is still plenty of salt
left in the soaked cod.
There we go, now that's ready
to mould up and fry.
I'm enjoying this, making little
moulds with two spoons.
They just look very nice
when they come out of the fryer.
Incidentally, you don't want to put
too many in the fryer,
because you drop the temperature
of the oil and they will
start falling apart.
They're looking really nice.
So, I thought long and hard
about what dishes I should cook
for my long weekend and this,
I think, is probably
the most important.
I'd go as far as to say the most
popular snack in Lisbon
and it's pretty damn good.
Now, it's not just the Portuguese
who love salt cod.
I've also got a recipe,
which uses it.
It's called Brandade de Morue,
and it's a Provencal speciality.
First thing, it has been soaked in
water for 24 hours to remove the
excess salt and it goes into a pan
of milk with a bay leaf and a bit of
rosemary and some chopped garlic.
The best way to remove the salt or
reconstitute the caught is in a
It is clean water and you flush it
several times a day so it changes
When I next come round I
am checking your sisters.
Is this a
starter or a main course?
be that, it could be any, it could
be a snack will stop you like salt
went on my food heaven list, you are
doing it right this morning.
getting lots of brownie points. We
need to talk a little bit about, you
have got two shows today.
I just had
some wine and that was heaven. I
have got two shows but we do eight
shows per week. I am on the most
amazing journey, I have been doing
it since last July and I had three
and a half months working with the
genius that is
genius that is Mel Brooks. I keep
wondering, is it real? People say
the older you get it gets more
difficult as an actress or performer
but for me it's been the other year
around, the last five years have
Who are you playing?
For some reason, this was from the
movie, every she says her name
foresees horses winning. Mel Brooks
said it was meant to be the German
word for glue which I don't think is
true but that is how I think of it.
She is the housekeeper at the
Transylvanian character that Victor
Frankenstein used to make as
monsters. The wonderful Hadley
Fraser plays young Frankenstein who
comes back to create another
monster. It is wonderful, it is mad
and I think the one thing Mel Brooks
said, to do this you have to enter
Mel Brooks's world which means
anything and everything can happen
but to us it's a completely normal
world. So we play it with the
intensity that you would any other
performance but it is mental and mad
It sounds fantastic,
and you sing.
Dance. Move, I move a
little. We have been nominated for
best new musical which... Really
How did you get the part?
I don't know. I was doing Strictly
Come Dancing in 2016 and when it
finished I had an e-mail from my
agent saying they wanted to see me
for a young Frankenstein. I did not
take it seriously that I was about
to meet Mel Brooks so I went for a
workshop with an associate director
and did a two-hour workshop and then
they sent a tape over to Mel and
then a week later I got a phone call
from my agent saying Mel Brooks
rhythm is not coming over, so I
thought I hadn't got it but then he
said they wanted to offer me the
part. I kept seeing for about a
week, what you mean they are
offering me the part? Do you mean I
am going to work with Mel Brooks? I
could not it in. Then we worked with
him for three and a half months.
Part of which was the most traumatic
thing I've done in my life. Ross
Noble, we met Mel Brooks and one of
the producers in the Savoy and I'm
afraid I had a bit too much
As you do.
know because I was doubly nervous,
he is a legend.
What was he like to
We had a couple of weeks
rehearsing before he came and then
we had a read through and
practically every other line it was
no, that's not how you do it, this
is what I want! I started my song
five times, no, you are killing it!
This was in front of a whole company
and I thought my goodness. I had
heard, true or not, that sometimes
if he does not like you he can make
a phone call the next day and say
get rid of horror. I like to think
that is apocryphal. Look at my
hands, just talking about it, I am
clasping my hands thinking about Mel
Brooks. It turned out to be the most
glorious tee and a half months of my
life. Susan Strowman herself is a
Broadway legend. We can see that as
a boarder Belshaw, there is a lot of
music and it's like a musical
tradition. It is fast moving and
wonderful sets and costumes.
to interrupt for a moment, vital
ingredients and things going on over
here. The salt cod poached in the
milk, flaking like that. I am going
to add to that the garlic cooked in
here, not the bay leaf or anything,
just some of the garlic.
supposed to be really good for your
Absolutely. Always eats and
garlic every day. Wonderful
especially with ginger. A splash of
It's a gorgeous colour.
Then some of the milk, just a little
bit of the milk to let this down.
Then we get the wooden spoon and
really mash it up and eat it in. The
name of this dish comes from the
French word which means shaking
vigorously. You are beating and
beating this until you break it down
and emulsify. Sometimes it's super
smooth and fine, that's because it's
been blitzed in a food processor but
I like it when it still got some
Does it matter if it has
I like a bit of texture. It
brought together like this, emulsify
and then you can add lots of olive
oil if you want it wet or more milk
but I like it...
And that is a good
exercise for bingo wings.
should say that. We are going to the
Young Frankenstein has been
Young Frankenstein has been extended
You had to come and see it.
promise I will. And would you hope
that it will maybe be Broadway, or
I do not know if it'll go
back to Broadway, I would love to do
it in Australia, Ross Noble who
played it originally lives over
there and Birds of a Feather is
shown in Australia, so that would be
a dream come true. Or maybe an
American tour. If I do nothing else
than this it is enough.
I will put
some bread crumbs on there, bake it
in the oven to give it colour and to
heat it through and here they come,
just like this. You will find these
in the South of France especially,
in the likes of the charcuterie or
the marketplace, you take them home
and pop them in the oven. It is a
little ready meal. I will take the
one that is a little bit... This
one. Bake it in the oven like so,
these are piping hot so be very,
very careful. Knife and fork to the
ready. I have a little bit of the
Castrol Franco, which is a gorgeous
Are you quite fussy about
the aesthetic on the plate, so it
looks beautiful with the colours on
the way it is a range question
think it is important.
I do, too.
Olly, quite difficult, salty and
For me I would be
thinking a Provencal rose. A
beautiful wine with a savoury edge
which is perfect to pick up on the
A nice rose du Provence,
that would be lovely. A feud leaves
around it to dress it up -- a few
leaves. It looks quite pretty. Be
careful, Lesley, it is piping hot.
Really very hot. Bon appetit to.
Everybody is waiting to see what I
think. I will be honest.
I know you
Say no more.
So what will I be making for Lesley
at the end of the show?
Will it be her food heaven - hot
smoked salmon and a refreshing
courgette and ginger salad?
I'll smoke my own honey and soy
glazed salmon and serve it
warm on some freshly-made blinis and
them up with a zingy
courgette and ginger salad.
A heavenly trio of delights.
But if Lesley gets hell,
then it's a devilish duo of blue
cheese and rich, dark chocolate.
It is hot, be careful!
I'm going to roast some pears
and fill them with an especially
ripe and mouldy Stilton along
with some celery and walnuts
and then smother them
with the richest, darkest chocolate
sauce you could imagine!
Don't forget, what she
gets is down to you!
You've only got around 25 minutes
left to vote for Lesley's food
heaven or food hell.
You've got the power!
So go to the Saturday Kitchen
website and have your say now.
We'll find out
the result at the end of the show.
Now, it's over to Raymond Blanc
for some of his Kitchen Secrets.
He's making a perfect winter
salad with beetroot,
pumpkin and sauteed mushrooms.
I've got my beetroot already done
which is brilliant, fantastic.
They're marinating nicely here.
Now serve them tepid.
Write that down on the
recipe - serve tepid.
Raymond's final dish
is a celebration of seasonal
vegetables, a winter salad.
Steamed beetroot sits atop pumpkin
puree, garnished with sauteed
mushrooms and pan fried mini
pumpkin, all drizzled
with red wine essence.
It's a beautiful dish really just
for a lovely winter day.
It celebrates these
which are being so underused.
OK, so now let's cut it.
Look at that.
The colour of the flesh
tells me that you've got
a very ripe pumpkin here.
Now, I'll move this beautiful
treasure aside here.
Chunks of peeled pumpkin will make
up two elements of the dish.
Circles of pumpkin cut with a pastry
cutter will be fried until golden.
So you've got a nice little pumpkin,
mini pumpkin so to speak.
And from the trimmings,
Raymond will make a pumpkin puree.
Put the pumpkin trimmings in olive
oil for five minutes.
Put this in here.
What I'm extracting here is flavour.
The right smell already tells
you exactly where we are, OK?
Cover and leave to soften
on a gentle heat for ten minutes.
Meanwhile, pan fry
the pumpkin circles.
Very simple here, I want to brown
them on one side to a lovely colour
and then I will turn them around
and finish them off in the oven.
The pumpkin is better to overcook it
than undercook it because you get
the flavour through cooking,
so if you undercook it,
it's not very nice.
Now you've got the right colour.
It's not beige like English
cuisine of of the 70s.
It's really appetising,
it's dark, it's alive.
Season the pumpkin circles and put
them in the oven for seven minutes
at 170 degrees centigrade.
Once the pumpkin trimmings
The hot pumpkin!
..liquidise to make a puree.
That one is just right.
No added liquid, just as it is.
Salt, pepper, dash of
lemon juice and puree.
We've got a very fine puree here.
Add olive oil and for a nutty
flavour, a dash of hazelnut oil.
What a lovely smell.
I have got my pumpkin puree here,
which is ready, just still warm.
On top of the puree will be bite
size pieces of beetroot.
Raymond has already steamed
the beetroot and marinated it
in olive oil and balsamic vinegar.
Now he reheats to
develop the flavour.
Adam, where are the small leaves?
They're here, Chef.
Then afterwards it's up
to you what you want to add.
I've found some lovely
little wild mushrooms,
lots of wild mushrooms,
and black trumpets.
Raymond sautes beetroot leaves...
..and mushrooms with
a squeeze of lemon juice.
So now I'll add the girolle.
The sauce, which will be
drizzled over the dish,
is a reduction or essence of red
wine and ruby port.
And I'm using the port to cut
the harshness of the wine.
The pan is hot.
Add 100 mls of port
into a hot frying pan.
When it is reduced by half,
add the same amount of red
wine and star anise.
Just that much.
That will set up the
When the essence is reduced
to a syrupy consistency,
leave it to cool.
Look at that beautiful colour.
That flavour will be
really stunning, too,
and now with my little essence here.
We are now ready to serve the dish.
First, pumpkin puree.
Tres bien, very simple.
The beetroot leaves,
a few beetroot leaves,
I'm going to add for
a nice chew.
This is wonderful beets.
Then add your cooked
OK, so lovely.
Next the warmed marinated beetroot.
They're a bit on the hot side
but you can cool them
down on the dish, OK.
Oh, so lovely.
Then the sauteed mushrooms.
And the dish is ready.
You can make it as simple
or as complicated as you want to.
Raymond tops off the salad
with crunchy parsnip ribbons...
You can either dry them in the oven,
OK, or deep fry them.
..and deep fried sage leaves.
A burst of little flavours, of sage.
Look at that.
It breaks like glass.
Finally, drizzle the salad
with the port and red wine essence.
This is the dish that represents
all that I believe in -
the celebrations of the seasons.
A true celebration
of winter veg, there.
You worked with Raymond, didn't you?
Yes, and Robin Gill. It was
Good experience with
Raymond? Got fantastic, a true
inspiration. He is inspirational.
But look delicious. Still to come...
Find out how
Radio 1 DJ Chris Stark got
on when we sent him off to meet
the chefs behind
He's one happy man!
It's almost omelette challenge time!
That means it's time
for some puns - So, Lesley,
without FEATHER ado, here they are..
I can't believe you are laughing!
can't believe you said that!
Florence and Andy,
you are both FLEDGLINGS when it
comes to this challenge,
but I don't want it to be a BIRDen,
you can just WING it.
But avoid any FOWL language.
Thank you for laughing!
Will Lesley get her food
heaven - hot smoked salmon
with a courgette and ginger salad?
Or her food hell - roast pears
stuffed with blue cheese,
served with a rich chocolate sauce?
There's still a chance
for you to vote on the website,
and we'll find out
the results later on!
Right, on with the cooking.
Andy, what are we making?
Andy, what are we making?
Come over here, chef. We have some
magnificent ingredients. A quick
whizz through and let's get
I am making a dried pork
curry from the south Thailand, it
involves me pounding a curry paste,
which I will start now. If you could
start on the vegetables, we will
serve them on the side to cool it
down, and some sprigs of herbs, take
them into the iced water.
You are getting cracking on what she
will be putting in the mortar and
pestle, the base of the dish. Your
restaurant, Somsaa, I think it is
magnificent. I have had a couple of
meals there. I have always wondered
what Somsaa means.
It is a wow Thai
citrus fruit used in old-style Thai
could agree. It is a nice metaphor
for what we do in the restaurant,
old-style, uncomplicated recipes.
And it is just a nice word and a
ingredients flown direct from
We order a week in advance
and we get some amazing stuff the
following week. We are able to order
stuff as it comes into season in
Thailand and use really unusual
stuff that is hard to find even in
You the trouble
to Thailand a lot?
you travel to Thailand a lot?
taste the food, go to a different
region every time and explore some
of the food out there. Tah something
new, each time try to get out of the
beating track and cook with locals.
It is a really important part of
what we do and keep close to the
food and keep your taste aligned
with the Thai taste and seasoning.
Why Thai food, why did you get
interested in that style of cooking?
I always gravitated more towards
Asian food than Western food, I
found it more exciting, I love the
ingredients and the flavours. Even
when I was young I was picking up
cookbooks and more picking out
Madhur Jaffrey plasma cookbooks,
Vietnamese cookbooks and Thai
cookbooks more than Delia Smith etc.
I love all food around the world,
but particularly Asian food.
disciplines must be radically
different, the foundations?
the exciting things about the food
is it breaks all the western rules
and cookery. You learn things you
should not do in Western food, then
you learn that in Thai food lots of
those rules are smashed out of the
water, which is really exciting.
Some super fun techniques. You might
salt a fish and smoke it for an hour
and deep fryer to 20 minutes, at the
end of it is this crazy crispy thing
which does not represent fish that
you know in western cookery and
breaks of French cookery, but the
end product in a salad with a really
zingy dressing, it is amazing and
The fried fish in your
restaurant is amazing, it is so
crispy you can eat all the bones. A
quick week up?
Lemongrass, fresh to
narrate, Thai shallots, garlic,
black pepper, dried chilies, which
are quite spicy, and shrimp paste.
The pork will go with the curry
paste. It is almost getting dry
fried out. I will put the tiniest
splash of oil in. The name of the
dishes Kua Kling, which means to dry
fry without oil. This
fry without oil. This is not an oily
I can see there is hardly any
oil, and it is a dry mints.
And it smells beautiful,
so fragrant. How is your Thai
language? Do you speak a bit?
would not like to exaggerate how
good my social Thai is, but my
kitchen and food Thai is pretty
good. I spent six months working in
a restaurant in Bangkok where you
had to do servers in Thai, so it was
a Thai speaking kitchen, so I did
cook a re-dot-macro sorry, not
cookery courses, language courses
every day before work to get up to
speed, I had to do service in Thai.
I can talk to people about food,
which is really important and really
In a social circumstances get by
with the basics but not much more
You can order your food
and a beer, that is the most
I can walk around a
market and asked people how they do
things and you learn a lot more.
you still find new ingredients out
Absolutely, the food is so
diverse and sophisticated, it is as
big as French or Italian food and
you only realise it as you travel
around, you get out there and
realise, you thought there was one
variety of something but there is
actually 500 varieties with
different techniques, a truly
Can you talk is how the
other regions differ?
really different. Often influenced
by the country's next to them.
North-east Thailand is next to Laos,
down on the site you have Malaysian
influences and the Obama it's an
Indian influence. In Bangkok it's a
melting pot but a lot of Thai
Chinese food. Often influenced by
neighbouring countries, a real
ingredients, I have never come
across this before, white turmeric?
Yeah, really exciting, it is often,
you needed role. It has an almost
medicinal, very earthy flavour.
I received your recipe I was reading
the ingredients list and some things
stood out, most dropping chilies?
am being polite.
It was something
It's a literal translation.
Most dropping Chile, because they
are that size, they are about the
size of a
size of a mouse to. A pinch of Chile
and some fish sauce.
It is so
aromatic it is wonderful.
And if you'd like to try
Andy's recipe or any
of our studio dishes then
visit our website
While you're there you can vote
for Lesley's heaven or hell!
Are you getting this?
have got fresh green peppercorn as
well as lime leaves, we will put
some lemon grass.
You have another
restaurant on the go maybe?
working on a second restaurant, it's
early days, exciting ideas about
what we want to do in terms of
locations, it is early days, trying
to focus on keeping things amazing.
It is your second year.
feels great to get towards a second
birthday, it's when you start to
feel like it might be a restaurant.
It's not just a flash in the pan.
You feel like people are coming
back, customers are regulars.
Wonderful. He got the fiery heat of
the pork stir-fry.
Then that over
the top. And alongside a nice
selection of these crunchy
vegetables straight out of the ice
which cools down, the food in South
Island is pretty spicy but eating
these fresh vegetables...
leaf and did a bit of...
it up or chase it afterwards and it
cools the palate down. You need this
with rice and vegetables it all
Some of the white
turmeric, I will munch on that.
Looks smashing. What have we got?
is Pinot Gris, a dry pork curry from
Thai. -- it is Kua Kling, a dry pork
is Pinot Gris, a dry pork curry from
Thai. -- it is Kua Kling, a dry pork
curry from Thailand.
The aroma is
You put it in front of
Is it wrong to eat
with your hands, I love eating with
my hands. I think it is wonderful.
It is very fiery and I know you are
I'm a bit nervous.
And this has
medicinal properties, everyone says
It tastes like it is good for
So what wine do we have?
of fruit required because spice can
make wine feel dry, this is a Pinot
Gris from Alsace in France, the
grapes have a longhand time so...
How is the spice going? You need a
drop of Pinot Gris!
220 odd growers getting together to
make a wine which is peachy, a
pretty number, with spicy food, have
I literally had a tiny, oh
It is hot but you need
belief to go with it.
's performance could be interesting,
cheers! I blame you!
If it turns
into a pantomime it is my fault.
That is lovely. I think it is
wonderful. Will it be on your menu?
It has been on and it is one of
those things we will probably put
back on as well.
Now let's catch up with Si
and Dave, the Hairy Bikers
on their Asian Adventure.
They're on a quest to
discover what's on the
breakfast menu in Hong Kong
before learning the art
of the heritage noodle.
Hundreds of thousands
of people are hurrying
into the Central District for work
in the skyscrapers.
But we're here to find
out what Hong Kongers
eat in the morning.
I like the look of this
for breakfast, Si.
Oh, it's fabulous, isn't it?
It smells of Asia!
I can smell fish.
Can you believe it?
A quarter of locals here
have their morning meal out
at least five times a week.
And Dave and I have heard the locals
are rather partial to a good
There she is!
I've been waiting
for over two hours.
You cannot be.
You haven't got a watch on.
So, if you want to eat?
All you two need is a fishing rod!
You have to help me down.
Oh, I love you!
Hong Kong celebrity Suzie Wong
is going to show us how
she likes to start the day.
This place is called
a cha chaan teng.
A load of them opened up
in colonial times and they're
still popular today.
It's as close to a greasy
spoon as you'll get here,
serving mixed-up comfort foods
to locals who want a taste
of Western grub on the cheap.
There's a Spam noodle.
# Spam, beautiful Spam!
# Beautiful Spam...
This is brilliant.
Oh, egg butties!
It's white bread, sliced,
with the crusts off.
Fundamentally, that's a corned
beef savoury sandwich.
This is a Pot Noodle
with Spam and a fried egg.
It's very westernised.
Are you going to have a try?
I'll give some to you.
Have a bite.
Aw, look at this, Kingy.
It's a Hong Kong
breakfast club sandwich.
Corned beef, egg, four
slices white processed.
SI AND SUZIE LAUGH
It's not bad.
It's not full of expats in here.
I thought it'd be full
of crusty old colonels that
had been left behind,
having their bully
beef and egg butties.
It's fascinating, isn't it,
that you have these kind of echoes
of the cuisine of the past...
from 100 years ago.
You can see how important to a lot
of nations Hong Kong was,
and from that, you get these multi
layers of food from different
places around the world,
different influences brought in,
and kind of mish-mashed together
in this mad city cuisine.
Come on, let's have a go.
It is, um...
How do you like it?
It's strange, because the luncheon
meat is quite kind of economy
luncheon meat, and the noodles do
seem to be quite kind of instant.
Yeah, it is instant noodles.
Trust the British to leave a legacy
of corned beef and egg sandwiches,
spam and egg noodles...
God bless 'em!
It's interesting that
in the same way we Brits have
westernised Chinese cooking,
the people here have
adapted our food for their tastes.
Well, that's not what you call
an Asian treat, is it?
I mean, it's interesting, it's
a legacy that we Brits left behind,
but I did feel it's come back
to haunt me.
It's still coming back
to haunt me, I tell you!
I wanted Asian adventure,
not an egg sandwich.
We need to go and find
I've got just the thing - noodles!
Of course, Hong Kong's the place
that brought us Brits this key
And we've wangled a rare
invite into the back room
of the Lau Sum Key noodle house
in Kowloon to learn
the secrets of making
the ultimate heritage noodle.
This place opened in 1931
and the family business has been
handed down from father to son,
ending up today in the hands
of noodle artiste Jason.
JASON SPEAKS IN OWN
About 30, 35.
Duck eggs are going to make it
really rich, aren't they?
The colour of those yolks
is going to go through the noodles.
It's good to see you
get cracking, Kingy.
Did you have to?!
All that's in these
noodles is eggs, flour and water.
Not mixed, but pressed into a dough.
How old were you when you
started making noodles?
11 years old.
Do you like making noodles?
I like doing this now,
but when I was young
boy, I don't like this.
So far, so normal.
Having worked the dough
to activate the gluten,
it's time for Jason's party trick.
Well, I can honestly say
I've never seen a rodeo technique
of noodle making before.
Saddle up, cowboy!
The pressure of kneading
with the bamboo and Jason's body
weight makes for a denser noodle
with a springy texture...apparently.
Once the dough's been ridden
to within 3mm of its life,
it's on to grandad's original
for noodle formation.
It's a really, really strong
dough, isn't it, Kingy?
And that means you can
cut it really fine.
And long may the bamboo-pole method
of noodle making continue.
I'll second that, Kingy.
That is hilarious.
I too have never seen
noodles made rodeo style.
Might try it in my restaurant.
Maybe not! Let's take some calls
from our viewers. Pamela from
Hi, Michel. I would like to
ask the chefs for a recipe using
kumquats, I love them.
Did you say
Mitchell?! I have been called a lot
I fried muscles in
some semolina, semolina salt, fry
them and slice the kumquats and have
some rosemary and Mendes I fried
Thank you, Pam-eela! I told
you we would have fun today.
Thank you, Pam-eela! I told
you we would have fun today. Lesley?
I am not sure I can speak after
the... Sarah says everybody tastes
better with butter, but which type
of butter is best?
For me, I always
cook with unsalted and I never
skimp, so it has to be quality. I am
French so I usually go for the
French butter. But for my toast in
the morning, salted butter with
marmalade. Salted for your toast.
Good morning, guys, I have some
beautiful black pudding and I would
like a different way to cook it.
In the autumn I love to do
caramelised apples with pan-fried
black pudding, delicious. Crumbled
Warner 's. -- crumbled walnuts.
a lovely Beaujolais from France.
British black pudding is quite firm,
French black pudding is crumbly and
then the Spanish one... Thai, do
they do black pudding?
They have a
little blood cake that goes into
soups, and they'd use it in some
mince dishes, they add blood while
they cook and it adds richness.
next caller is a net from
I always cook a rabbit
in a stew with tomato soup and
mushroom soup and vegetables, I
would like a different way of
Rabbits, a great way of
cooking it is poaching it and then
picking it down off the bone
afterwards. You can join to the
rabbits, cook the different sections
according to... Boulogne takes not
very long, the legs take longer.
very long, the legs take longer. --
the loin takes not very long. Then
you can put it in a pie, a curry or
a wood glue.
And a nice confit in
That is it!
The heaven and hell
vote is now closed.
Lesley's fate is sealed!
And we will reveal the results
at the end of the show.
On Monday it's the British Kebab
Awards, a celebration of everything
and everyone kebab related.
So who better to send
on a fact-finding mission
than self-confessed kebab fan
BBC Radio 1's Chris Stark.
Over 1.3 million kebabs are sold
across the UK every day. There are
no 20,000 Kabaddi clips, selling a
massive 2.5 point 5000 tonnes of
chicken and lamb done every week. --
selling a massive 2500 tonnes.
Judging by the pictures you have
been sending in, you guys absolutely
love kebabs, just like me.
How are you, Russell?
You all right?
Tell me why you're Kabaddi is so
It is fresh meat, we use
English chicken and lamb, everything
I bet you have seen a few
things? Ago people eating boxes
instead of the kebabs. Have you
be eating it?
It is good food, fresh
salad, fresh lamb, fresh chicken.
Could I please try some of the
second Mark Roe doner. We are joined
by the founder of the British Kebab
Awards. Tell us more?
I have worked
in this industry since I was 14, I
realise there is nothing to
celebrate the hard-working people of
All this talk of food
is making me very hungry. Oh, my
goodness! Take a little bit of that.
That is so good. It is not just
kebabs than serving up quality
kebabs, there is a growing trend of
fine dining restaurants. Ebrahim, I
am jealous. You can finish up. I am
going to eat another kebabs.
Do you think the kebabs has a bad
reputation, would you say?
say so, unfortunately. People
usually associate kebabs and doner
after the pub, but there is so much
more to it and that is what we're
trying to showcase.
You have to talk
to me about this. Is this even
Yes. It is on a skewer.
Anything on a skewer, kebabs?
can call kebabs. We have prawns,
wild Alaskan salmon... Salmon,
It is beautiful, it is a
work of art. It is sexy.
We do Waygu
In kebabs?! It is really
It is. We will cook the
Are you watching,
Michel Roux? These are my knife
skills, if you ever need somebody in
your kitchen. It will be the best
parsley you have ever had chopped.
It is a work of art. Isn't that
amazing?! Oh, can you hear that!
That noise alone just makes you
These are fermented
mushrooms, dehydrated. The Army
flavour. And sunburnt onion or
You are like the Picasso of
-- and some burned onion
My word, that might be the best
thing I have ever eaten.
very much, Chris.
You are the man!
I had eaten so much kebabs. Can I
just say thank you so much, Saturday
Kitchen, for sending me to do this?
It has literally been one of the
best days of my life. Now what is
Good knife skills, Chris. You would
be welcome in any of my restaurants.
Welcome to the show, Berg. You are
up for two awards. Best fine dining
Best fine dining
restaurant and chef of the
Best fine dining
restaurant and chef of the year.
is extraordinary. Turk in. We have
to try this. You are here because we
want to try it. Tell us exactly what
Batters the Waygu, on a
bed of hay smoked strained yoghurt
and barbecued aubergine pays to --
that is the Waygu. Then we have the
ocean kebabs, monkfish, salmon,
prawns, octopus on a bed of fennel
This does not look like your
But you do the
We do not do it on
the spit, that the regular skewer, a
la signature dish, the
the spit, that the regular skewer, a
la signature dish, the lamb shish.
Do you enjoy a Kabaddi Saturday
night? But not just on a Saturday,
it is by every night of the week!
And what about you, Florence? You
have your mouth full.
I love the
sources on the spices and the fruit,
pomegranate seeds. It brings its
allies -- I love the sauces and the
After the show?
I think it is amazing you have made
the humble Kabaddi to something like
that. Congratulations and good luck.
That is absolutely terrific.
It's omelette challenge time.
Andy and Florence -
neither of you are on our new board
and you've only done it once before,
but do you think you're going
to make it into the frying pan?
to make it into the frying pan?
Be careful at the plans, they are
smoking hot. -- careful with the
The aim is to make fast,
edible three-egg omelettes that
are good enough to feed
to our hungry crew.
Or maybe me, I am still peckish.
But if they're not they'll
go in the compost bin.
So will it be crew or compost?
Your time will stop when your
omelettes hit the plates.
Don't forget themselves and pepper.
Fast, furious. -- don't forget some
salt and pepper.
the clocks on the screen.
Are you feeling confident? No quail
Are you both ready?
I see the technique. Straight in the
pan. And the whisk, OK. Here we go.
Florence shaking the pan. Some
seasoning would be nice.
It is a bit smoky in here.
It is not
You are getting the
excuses in already.
It is the right
It certainly is a far better
shape than Matewan. There is
It certainly is a far better
shape than Matewan. There is still a
bit left in here. It is cooked. It
is the way I like my omelette. There
is a nice crunch of salt as well!
Right, now, Florence. There is a
little bit of goo.
That is butter.
That is butter, that is undercooked,
gooey egg. I am afraid that will go
into the compost bin.
I not one?!
Not that one. Look at it! Oh! Sorry,
Florence, you will have to come back
again. But you are in good company
down there. Andy's time...
down there. Andy's time... We have
31.88 seconds, that definitely puts
you, gosh... There is room for you
in that plan.
That deserves a round
Maybe not the shape,
but it was cooked and tasty.
So will Lesley get
her food heaven - hot
smoked salmon with a
courgette and ginger
Or will it be a hellish
combination of blue
cheese and rich chocolate?
We'll find out after
Nigel Slater shows us another
of his simple suppers.
Part of the magic of allotments
for me is their location,
the fact that they almost have
to be hidden away.
You're driving along
through a very grey area,
with almost no trees,
and you turn a corner
and you've got a little Eden.
You go from factories
to sunflowers and beans
in the space of one turning.
This allotment in east London is hom
to Linden and her daughter, Nell.
So courgettes have
done well this year.
They've done really well this year.
In fact, we call it
the ubiquitous courgettes.
I've actually grown four different
varieties this year.
We've fed half of South
Hackney with them.
This little section here,
this is like your little ratatouille
section when you think about it?
Oh, someone had to say it!
I'm fascinated by people's sheds.
Oh, it's so tidy!
I had a special tidy-up.
I was doing my housewife
My own elderflower champagne that
I made from my elderflowers.
Thank you so much.
Thank you very much.
It's really fizzy!
You've got to be careful
when you open it.
We might have some later.
I want to cook a warming dish
from the crops that Linden
has grown this year.
I'm using squash, spring onions,
herbs and some garlic.
If I'd grown these, I'd be pretty
proud of myself, to be honest.
They're completely perfect!
Smells lovely already.
Aren't they beautiful?
You've got a bit of garlic.
Can I have a bit of garlic in there?
Along with the garlic,
I'm going to pop in some rosemary.
Nell, you've got some chillies.
Have you tasted them, Nell?
Are they hot?
I haven't tried them
yet, so I don't know.
They've only just gone red.
I don't think it matters
whether they're hot or not,
because we've still got that
lovely chilli flavour.
If they are hot, well, great.
I think they'll have a bit
of a poke to them.
They should do.
Just a wee bit.
This is really easy dish to make.
Keep it simple, with one main
vegetable, but season it
strongly with garlic,
hot chilli, salt and pepper.
That's going to be nice
but not very substantial.
I brought a loaf with me.
There's a storm a-brewin'.
That is the most beautiful cloud
formation, but I think I know
what it's got in it!
Do you think I've lost my heat?
Just tuck in, I think.
I can't wait!
I'll go for that one.
Beautiful colours going on.
Very hot, Nell.
Crikey, ten minutes ago,
they were growing.
Can't get fresher
than that, can you?
If I'm cooking with lamb
in the summer, I'll choose a nice,
lean little fillet
to put on the grill.
When the weather gets cold,
I'll choose a piece
of lamb with the bones.
There is so much flavour
and goodnes in not just
the bones, but all the sinews
and the cartilage and everything.
Tonight's dish is what I
like to call "a cheap
supper for a cold night".
Coat your meat in flour
to help it form a crust.
I'm using neck of lamb.
My stews and hotpots have a lot
of vegetables in them,
and I use the vegetables to actually
soak up some of the
flavours from the meat.
So as my meat browns,
it's going to leave lots of crusty
little deposits of goodness
on the pan, and I want
those into my stew.
So I'm going to stick some onions
in, even a few parsnips -
proper winter veggies.
That fat in the pan is already full
of flavour from that meat.
I'm not going to waste a little
bit of that flavour.
I'm also going to put a little
bit of garlic in there,
and I don't want it to taste very
strongly of garlic, so I'm
going to leave the garlic
in great big pieces.
I'm just going to halve the cloves,
because what you get when you cook
garlic in big pieces is a mildness.
It's only when you chop it very
finely that you get that pungency.
I need a herb in that, something
that will slowly give its flavour up
and won't dissolve to nothing.
For this dish, I'm using rosemary.
Pop the lamb back into the pan,
add some salt and pepper,
and to make this dish even more
of a meal, bung in
a few chopped spuds.
You can use any sort
of potatoes for this.
It's rather nice with little waxy
ones, or some big old floury main
crop potatoes as well.
Whatever you've got.
To let the ingredients
speak for themselves,
I'm using water instead of stock.
I don't want to lose a scrap
of flavour so I'm going to cook
that with the lid on.
I'm even going to put a bit of paper
on top to keep everything in.
Cook at a low heat for an hour,
or longer if you can.
Apart from anything else,
this is really cheap food.
These are the cuts that go
for almost nothing at the butcher's.
This is where it's all really
going on, is in the juices.
All the goodies from
the bottom of the pan have
all dissolved into the juices.
It's the sort of supper that
you start with a spoon,
you carry on with a knife and fork,
and then you end up picking
the bones up and getting a bit
down and dirty with it.
Thanks Nigel - it's always good
to get down and dirty!
That looked delicious.
Time to find out whether Lesley
is getting her food
heaven or food hell.
Are you worried?
No, because I know
what ever it is it will be
Food heaven is a gift
of three of Lesley's
favourite foods - hot smoked salmon,
courgette and ginger.
Or food hell, a dreadful
duo of blue cheese
and rich chocolate.
58% of voters went for... Heaven!
That is my idea of hell as well,
blue cheese and chocolate together,
I know there are fancy...
your idea to put them together, I
said them separately but you put
There are people out
there that make chocolate truffles
flavoured with blue cheese but I'm
not a fan. We have slices of salmon
I will hot smoke. If you can prepare
me a nice julienne of courgettes to
make the salad. We have got a bit of
garlic, lemon juice to make the
dressing and some chopped chilli. We
are off. The first thing I want to
do is make a little kind of
seasoning for the fresh, season it
with some honey and soy sauce.
I both love.
I did not know that.
You did not, but this is all my
I picked this on and it will
seize the fish and give it a depth
of flavour. I'll leave it on there
for about an hour or so. Maybe a bit
longer if you like. And that will
permeate and glaze the salmon and
give it a lovely taste. Here it is,
I'm going to pop it into the smoker,
the hot smoker.
I'm going to move
away from that.
Just put a bit of
oil, there we go. Pop them on top.
How lovely to have you cooking
especially for me. It's a rather
And I will come and
see you and your singing dancing for
me. So, Birds Of A Feather
celebrating 30 years.
Yes, 1989 was
the first one, the first episode
went out to something like 13
million people. At 1.I think we went
out to over 20 million. It's a
strange because we have so many
digital channels, I cannot speak
after that curry...
FIM of this afternoon are no
It is extraordinary, how
long it has lasted, we are still
great friends and I think there is a
magical chemistry between the three
of us which is given with long legs.
Have you watched it, do you know it?
I mean do you watch it?
He is a massive fan, he was
genuinely excited in rehearsals. I
was going to ask how you met for the
first time, was their instant
We met at the Ritz and I
will always remember because Pauline
was wearing her trainers and we
asked for water in her champagne.
But they let her in. It was
nerve-racking because they had known
each other literally since they were
eight years old and I just came into
this duo which are very powerful
together. But immediately there was
chemistry which worked. Off-screen
and on-screen. It's still there 30
years later. I cannot believe we
came back and there we are. Looking
a bit older, a little bit older. A
But still going strong.
It is, last year we did a lovely
Christmas special. I am really proud
because I don't know many other
programmes that have had that
Will we see another one?
We are waiting to hear.
anniversary you would think they
would do it?
It would be nice. What
have you just done?
Here we have the
Bellini mix. Normally he would leave
the yeast to rise a bit longer but
we don't really have the time.
Yeast, milk, two flowers, bread
flour and arrive flower but you
could use buckwheat flour, bit of
salt and sugar, what I'd do is
whisked the egg whites... Yell like
with your hand, you don't have a
thing you put in and do it for you?
I'm amazed. This is my work-out.
don't even have bingo wings. When I
do love Pavlova which is probably
the only dish I can make that people
say is amazing, I do it with the
machine which makes life a lot
Was the Pavlova on come dine
You had asked! I have done
it twice, the first one was a
complete disaster and then they
invited me back for a best of the
worst and I won the second time! I
had roast duck with creamed
cauliflower and garlic crisps and I
made the best Pavlova. We pretended
it was the last meal on the Titanic
and I hired a string quartet and
instead of them staying while we
sank the got up and left as soon as
I came in and I said the reason it
sank was because I came the captain
and it went down with the ship. It
Was the voice of
the programme kind to you?
not. Do you know? Have word. The
first was a disaster because
obviously I took so much I been
turning on the knob and it broke so
I had to use scissors to turn it on,
I put the lamb in but did not turn
the knob enough so after four and a
half hours the land came out
bleeding. It was a complete
Is that typical of your
work in the kitchen?
I am not a dab
hand but I think after this morning
and I energised to take a cookery
course. I love entertaining. I am
already doing a Sunday lunch, that
is fine but day-to-day cooking, no.
But I can act well!
We can act the
Leave vouch for that. These little
blinis, you can make a big one but I
like the little ones. They look
cute. And you are a fan of pancakes?
IME Fuge van. I love going to
America to go to the diners. The
pancakes are ridiculous, the food
portions but the pancakes are the
You can use these for savoury
or sweet, all either or. You can
pile them up with lots of berries
and maple syrup and cream.
how I like them.
What do you eat
before a performance?
difficult to know, excuse me. It is
hard because if you eat too much...
It is the smoker the curry or both?
I think it is both. I don't need a
lot before a show, I will have a big
breakfast, then today, I have a
matinee, I will not eat again before
the show because I've had all these
delicious nibbles but you eat
The last thing you want is
to have something very rich and
heavy you are going to...
It is nice
to eat after when it is all over you
can relax with a glass of wine or
two or three...
And actor Babette!
And the kebabs!
Is there a role you would love
to play but haven't?
I would love to
play some of the great ladies in the
Chekhov plays. There are some great
roles. That is what I would love. I
am probably the right age now. Look
Let's have a few more. Then
I take out the salmon. Then I will
just take that. And it should come
This is indeed my food
Come hear you.
This is here
just in case you need it.
careful, it is hot, don't touch it.
And some chives on top. There we go,
let me get you a spoon and fork.
What am I drinking?
£9 in Tesco,
this is made from Mo Zak Chardonnay
and Shennan blanc.
and Shennan blanc. It's a another
cooperative winery. I think they do
a fantastic job great idea for
Mother's Day if you're looking for
at, Blanquette de Limoux.
absolutely... That is divine. Would
you like some?
Good luck, we all
have our fingers crossed for you.
There is nothing like being
nominated for an award apart from
winning one I suppose!
I think you
should have a little sip.
Can I say
thank you for a delightful morning,
it's been a joy.
It has been a
pleasure, break a leg this
It has been a great
morning. Thank you to all of you.
That's all from us today
on Saturday Kitchen Live.
Thanks to all our studio guests
Florence, Andy, Olly and Lesley.
All the recipes from the show
are on the website,
Hopefully lots of mums will be
spoilt with some of those recipes
on Mother's Day tomorrow!
Don't forget Matt Tebbutt
has got more Best Bites
for you tomorrow at 9.30am on BBC2.
Have a great weekend.
Michel Roux is joined by chefs Andy Oliver and Florence Knight and special guest Lesley Joseph. There are great moments from the BBC food archive, including clips from Rick Stein, Raymond Blanc, the Hairy Bikers and Nigel Slater. Drinks expert Olly Smith picks the wines to go with the studio dishes.