10/03/2018 Saturday Kitchen

Good morning!

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.

Good morning.

Great to have you

here.

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!

No!

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.

Not

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

and beyond.

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!

APPLAUSE

Oh!

You had to say the word middle-aged,

didn't you?!

Yes.

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?

It is

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

for me.

I like ginger, too, on

anything.

And your food hell?

Not a fan of blue cheese.

Stinky

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...

Yes, chocolate.

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

pancakes.

You'll never go back to shop-bought

smoked salmon again!

Never!

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.

Let's get

cooking.

We have some beautiful

ingredients.

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...

Chopped

shallots.

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

milk.

So you soak the toasted

almonds in almond milk, to give more

almond flavour.

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

hours?

Just to soften them.

We had

severe letup in southern. The

pollock will be pan roasted in oil

and finished with butter. Everything

tastes better with butter.

That is

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?

It is

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.

There are

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...

Are

you yearning to get back into the

kitchen?

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.

But

there is something in the pipeline,

possibly? Good.

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

from?

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

case.

case.

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

here.

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.

It

will make it really silky, you

wanted lovely and smooth, a velvety

texture.

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.

It

is lovely and plump, it has a

wonderful seasonal taste. It is

natural from the sea, where it

grows, the coastlines.

You could use

some fire?

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.

Wow, lovely.

A few

lumps of butter.

Everything tastes

better with butter! Some better to

finish off, then you will baste it,

which is therefore a reason, it

really helps.

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.

If you

can get purslane samphire?

Sage

works really nicely, crisp sage

leaves.

-- if you cannot get

purslane or samphire. It has gone a

beautiful colour, lovely and golden.

Can I steal some sea purslane,

sorry?

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.

Florence, what

is this I hear about the Hulk in

your kitchen?

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

have?

A lovely pan-fried pollock

with almond puree, sea purslane and

chiili.

Smells and looks divine.

My goodness.

Wait until you taste

this, Lesley. It is absolutely

superb. And the textures are lovely.

Velvety smooth, and the crunchy fish

on top.

My goodness, look at this.

And it is all mine!

No, it is not! I

am diving in.

My goodness, that is

really superb.

Thank you.

I am going

in again.

But so simple.

It is

gorgeous.

You say that, but it is

technique.

Well cooked fish, with

beautiful...

It is so quick.

The key

is that you have your prep sorted.

Would you like some?

Andy is looking

lovingly. What have we got here?

I

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

thing.

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

permission.

Good evening, thank you

very much!

A tiny bit over the lips.

That was lovely. Great choice.

Remind us what you are cooking

later, Andy?

A dry pork curry from

the south of Thailand with lots of

fresh turmeric and lemongrass. Fresh

vegetables and herbs.

Turmeric is

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.

Supermarkets have

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

travel magazine.

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.

OK.

Oh!

What do you think?

Beautiful.

The best, huh?

The best.

It is?

A little bit of cinnamon

in there, is it?

No.

Nutmeg!

You're right.

Now you know.

It's beautiful.

And now for the pork, the cheek.

The cheek, the pork,

what do you think?

Oh!

That pork is so dark.

Yes.

I'd have said almost...

it's as full-flavoured as beef.

It's fantastic.

Iberian pork doesn't mean just

Spanish pork, does it?

It means Portuguese as well.

I hope so.

It certainly does, it's

absolutely beautiful.

Because the pork is Portuguese,

the chef is Portuguese, everything

in that plate is Portuguese.

Fabulous.

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

exactly right,

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.

Thanks, Rick.

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

toilet cistern.

Is it?

Absolutely!

It is clean water and you flush it

several times a day so it changes

the water.

When I next come round I

am checking your sisters.

Is this a

starter or a main course?

It could

be that, it could be any, it could

be a snack will stop you like salt

cod?

Yes.

And artichoke.

That almost

went on my food heaven list, you are

doing it right this morning.

I am

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

been fantastic.

Who are you playing?

For some reason, this was from the

movie, every she says her name

foresees

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

and glorious.

It sounds fantastic,

and you sing.

Dance. Move, I move a

little.

little. We have been nominated for

best new musical which... Really

exciting.

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

champagne cocktails.

As you do.

I

know because I was doubly nervous,

he is a legend.

What was he like to

work with?

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.

I have

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.

Garlic is

supposed to be really good for your

blood?

Absolutely. Always eats and

garlic every day. Wonderful

especially with ginger. A splash of

olive oil.

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

texture.

Does it matter if it has

texture?

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.

Funny you

should say that. We are going to the

gym later.

Young Frankenstein has been

Young Frankenstein has been extended

until September?

Until September.

You had to come and see it.

I

promise I will. And would you hope

that it will maybe be Broadway, or

take a...

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

colour.

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

I

think it is important.

I do, too.

Olly, quite difficult, salty and

artichoke?

For me I would be

thinking a Provencal rose. A

beautiful wine with a savoury edge

which is perfect to pick up on the

artichoke.

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

will be!

will be!

Say no more.

I'm happy.

It's beautiful.

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

serve

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

wonderful vegetables

which are being so underused.

OK, so now let's cut it.

Voila.

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.

Voila.

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.

Oui.

That's flavour.

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

have softened...

Oh!

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.

Just lovely.

Add olive oil and for a nutty

flavour, a dash of hazelnut oil.

Oh.

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,

girolle, chanterelle

and black trumpets.

Raymond sautes beetroot leaves...

Oh, pardon.

..and mushrooms with

a squeeze of lemon juice.

OK.

So now I'll add the girolle.

Tres bien.

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

pumpkin beautifully.

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.

OK?

This is wonderful beets.

Then add your cooked

pumpkin circles.

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.

Tres bien.

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.

Merci, Raymond!

A true celebration

of winter veg, there.

You worked with Raymond, didn't you?

Yes, and Robin Gill. It was

wonderful.

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

award-winning kebabs.

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!

I

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

cracking?

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.

Will do.

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

lovely ingredient.

You get

ingredients flown direct from

Thailand?

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

Thailand sometimes.

You the trouble

to Thailand a lot?

Every year.

--

you travel to Thailand a lot?

Try to

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.

The

disciplines must be radically

different, the foundations?

One of

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

make sense.

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

dish.

I can see there is hardly any

oil, and it is a dry mints.

Not too

much fat.

And it smells beautiful,

so fragrant. How is your Thai

language? Do you speak a bit?

I

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

helps you.

In a social circumstances get by

with the basics but not much more

than that.

You can order your food

and a beer, that is the most

important thing.

I can walk around a

market and asked people how they do

things and you learn a lot more.

Do

you still find new ingredients out

there?

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

rewarding.

Can you talk is how the

other regions differ?

They are

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

melting pot.

Talking about

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.

When

I received your recipe I was reading

the ingredients list and some things

stood out, most dropping chilies?

I

am being polite.

It was something

else!

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

bbc.co.uk/saturdaykitchen.

While you're there you can vote

for Lesley's heaven or hell!

Are you getting this?

We are.

You

have got fresh green peppercorn as

well as lime leaves, we will put

some lemon grass.

You have another

restaurant on the go maybe?

Yes,

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.

Yeah, it

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...

Take this

leaf and did a bit of...

Yes, wrap

it up or chase it afterwards and it

cools the palate down. You need this

with rice and vegetables it all

makes sense.

Some of the white

turmeric, I will munch on that.

Looks smashing. What have we got?

It

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

just amazing.

You put it in front of

me?

Of course.

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

not...

I'm a bit nervous.

Try the

white turmeric.

And this has

medicinal properties, everyone says

it.

It tastes like it is good for

you.

So what wine do we have?

Lots

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!

LAUGHTER

220 odd growers getting together to

make a wine which is peachy, a

pretty number, with spicy food, have

mine...

I literally had a tiny, oh

my goodness.

It is hot but you need

belief to go with it.

This afternoon

's performance could be interesting,

cheers! I blame you!

If it turns

into a pantomime it is my fault.

Sorry.

LAUGHTER

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?

Yeah.

It smells of Asia!

Fish.

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

old-fashioned fry-up.

There's Suzie.

Hey!

There she is!

Hey, Suzie.

I've been waiting

for over two hours.

You cannot be.

You haven't got a watch on.

So, if you want to eat?

I'm starving.

Yeah.

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 noodles?

Yes!

Spam noodles.

# Spam, beautiful Spam!

# Beautiful Spam...

This is brilliant.

Wow.

Egg sandwich.

Oh, egg butties!

Corned beef?!

Corned beef!

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.

Yeah.

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.

Double-decker, dude.

Class.

SI AND SUZIE LAUGH

It's not bad.

Isn't it?

No.

It's interesting.

It's not full of expats in here.

No.

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.

Hmm.

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.

It's nuts!

Come on, let's have a go.

Yeah.

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?

No.

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!

That's wrong.

I wanted Asian adventure,

not an egg sandwich.

We need to go and find

something local.

Something bright.

I've got just the thing - noodles!

Of course, Hong Kong's the place

that brought us Brits this key

Cantonese ingredient.

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

LANGUAGE

How many?

About 30, 35.

35?

30?

Duck eggs are going to make it

really rich, aren't they?

The colour of those yolks

is going to go through the noodles.

Fabulous.

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.

11?

Yeah.

Do you like making noodles?

I like doing this now,

but when I was young

boy, I don't like this.

THEY LAUGH

So far, so normal.

Having worked the dough

to activate the gluten,

it's time for Jason's party trick.

OK.

THEY LAUGH

Well, I can honestly say

I've never seen a rodeo technique

of noodle making before.

Yee-ha!

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

cutting machine

for noodle formation.

Wow!

Wow!

It's a really, really strong

dough, isn't it, Kingy?

Yes, mate.

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

London?

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

worse! Kumquats.

I fried muscles in

some semolina, semolina salt, fry

them and slice the kumquats and have

some rosemary and Mendes I fried

mussels.

mussels.

Thank you, Pam-eela! I told

you we would have fun today.

mussels.

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.

Thanks.

In the autumn I love to do

caramelised apples with pan-fried

black pudding, delicious. Crumbled

Warner 's. -- crumbled walnuts.

And

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.

Our

next caller is a net from

Eastbourne.

I always cook a rabbit

in a stew with tomato soup and

mushroom soup and vegetables, I

would like a different way of

cooking it.

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

oil.

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

popular?

It is fresh meat, we use

English chicken and lamb, everything

natural.

I bet you have seen a few

things? Ago people eating boxes

instead of the kebabs. Have you

served footballers?

Yes.

Should they

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

this country.

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?

I would

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

kebabs?

Yes. It is on a skewer.

Anything on a skewer, kebabs?

You

can call kebabs. We have prawns,

wild Alaskan salmon... Salmon,

monkfish.

It is beautiful, it is a

work of art. It is sexy.

We do Waygu

B.

In kebabs?! It is really

expensive.

It is. We will cook the

Waygu today.

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

hungry.

hungry.

These are fermented

mushrooms, dehydrated. The Army

flavour. And sunburnt onion or

should.

You are like the Picasso of

kebabs.

kebabs.

-- and some burned onion

ash.

My word, that might be the best

thing I have ever eaten.

Thank you

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

for lunch?!

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

kebabs and...

Best fine dining

restaurant and chef of the

kebabs and...

Best fine dining

restaurant and chef of the year.

It

is extraordinary. Turk in. We have

to try this. You are here because we

want to try it. Tell us exactly what

they are?

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

salad.

This does not look like your

normal kebabs.

But you do the

regular kebabs?

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

fruit.

After the show?

Occasionally.

I think it is amazing you have made

the humble Kabaddi to something like

that. Congratulations and good luck.

That is absolutely terrific.

Right!

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

plans.

The aim is to make fast,

edible three-egg omelettes that

are good enough to feed

to our hungry crew.

CHEERING.

Or maybe me, I am still peckish.

But if they're not they'll

go in the compost bin.

BOOING.

So will it be crew or compost?

Three X.

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.

Let's put

the clocks on the screen.

Are you feeling confident? No quail

eggs hiding?

Are you both ready?

Go!

I see the technique. Straight in the

pan.

pan. And the whisk, OK. Here we go.

Florence shaking the pan. Some

seasoning would be nice.

Oh!

Oh!

It is a bit smoky in here.

It is not

my finest.

You are getting the

excuses in already.

It is the right

shape.

It certainly is a far better

shape than Matewan. There is

shape.

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,

guys.

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

of applause.

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

salad?

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!

LAUGHTER.

Mediterranean.

I'm fascinated by people's sheds.

Oh, it's so tidy!

I had a special tidy-up.

I was doing my housewife

number yesterday.

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 perfect!

They're completely perfect!

Ooh!

Smells lovely already.

Aren't they beautiful?

You've got a bit of garlic.