10/05/2014 Saturday Kitchen

Good morning! Sit back, relax and enjoy 90 minutes of sensational

seasonal cooking! This is Saturday Kitchen Live. Welcome to the show!

With me in the studio today are two men at the very top of the culinary

tree! First, the man whose unrivalled skill and passion for

seafood has helped him build a Michelin-starred Cornish restaurant

empire. It's Nathan Outlaw. Next to him is a man who some say was

present when the first wok was cast in iron! He's now one of the true

cookery legends. It's Ken Hom of course! Good morning to you both.

Nathan, what are you cooking for us today? Look at you two together! I

know, I feel like the bodyguard. No problems with that today! Nathan,

what are you making for us? I am making steamed bass and tomatoes

with sardine and tomato ketchup. Is this with tinned sardines? Yes.

OK. It is putting together something

that everyone knows about with a fishy twist to it.

And Ken, what's going into your wok today? A spicy squid with basil and

chillies. There is a lot of spices in the side

dish as well? Exactly, the corn. It is a Chinese dish with stir-fried

fresh corn and chilli. So that's two super seafood dishes from our chefs

to look forward to and we've got our line-up of fantastic foodie films

from the BBC archive as well. There's hearty helpings from Rick

Stein, Celebrity Masterchef and the Two Greedy Italians, Antonio

Carluccio and Gennaro Contaldo. Now, our special guest today has got

everyone a bit excited this morning. Not only is he one of the judges

from the huge BBC talent show The Voice but he also happens to front a

little band of his own. You may have heard of them, they're called the

Kaiser Chiefs and they're pretty popular! Welcome to Saturday

Kitchen, Ricky Wilson! # I predict a riot! We are playing

one of your songs, kerching! Are you a foodie or not? Yeah. You kind of

have to be. When you travel the world, you have

to try things. Maybe I did not at first but now I

am more open. You have been in Germany last month?

A long time in Germany after The Voice. We went all around.

Fantastic. You are coming to the UK, touring next year? Playing the

festivals and early next year doing some arena dates.

Now, of course, at the end of today's programme I'll cook either

food heaven or food hell for Ricky. It'll either be something based on

your favourite ingredient - food heaven, or your nightmare ingredient

- food hell. It's up to our chefs and a few of our viewers to decide

which one you get. So, what ingredient would your idea of food

heaven be? Mint. In any form. In a mint chock chip. Anything.

What about the dreaded food hell? Coriander.

Sorry! Coriander! It bullies its way in and you know it is there.

There you go. So it's either mint or coriander for

Ricky. For food heaven, I'm going to use the mint in a couple of ways.

First I'll make a mint stuffing for a shoulder of lamb along with

hazelnuts, lemon and breadcrumbs. I'll make my own mint sauce to go

with it and serve it all with Boulangere potatoes. Or Ricky could

be having his food hell, coriander. I'll spatchcock a whole chicken then

marinate it in yoghurt, coriander and various Indian spices. It's

served with a fresh coconut and coriander salad and finished with a

lime and palm sugar dressing. The thing is about the show, even if it

is something you don't like, you look at it and think, I'll have some

of that! You'll have to wait until the end of the show to find out

which one he gets. If YOU'D like the chance to ask a question to any of

our chefs today then call. A few of you will be able to put a question

to us, live, a little later on. And if I do get to speak to you I'll

also be asking if you want Ricky to face either food heaven or food

hell. It will be food heaven, won't it! Are you hungry? Right, let's

cook and we move from a rock star, Ricky, to a star from Rock, in

Cornwall! It's Nathan Outlaw. So what are you making for us? So, we

are doing sea bass that is steamed. We are making tomato ketchup. We

have red onions, sardines, very good ones. We have a tomato sauce and a

rocket salad with it. So this is steamed tomatoes with

rosemary and garlic? Yes, it forms a trellis for the sea bass to sit on.

This is line-caught. I will make sure that there are no scales on

this. For the people at home, the main

difference in this is the size? With the line-caught fish, it is the

ethics of it. The way it has been caught. A lot of damage can happen

to a sea bass if it has been net caught. The fisherman that catches

this, is catching this line-caught. With one hook. With the proper

method. They generally catch bigger ones?

With the gear that they use, they can target certain sizes. That is a

good thing. If we are going on about

sustainability. This size has lived a good life and bred a few times,

that is good for the sustainability. And it is in its prime in terms of

eating. So definitely the best way to buy your sea bass.

I will add salt and pepper and some oil and leave it to one side for the

second. Now, we are making our nice tomato

ketchup. This is for the garnish, though. And you are steaming the

tomatoes? They are marinated with the garlic and the rosemary. They

sit in there and basically form a base. What you create with the dish

as well is that you get an instant sauce or a dressing. So the

combination of the juices that come from the tomatoes with the juices

from the bass and olive oil creates the dressing. So you don't need a

sauce to go with it. It is really good.

How long? The fish takes about six minutes. I better get at this! Do

you want this fish skin side down? Up.

There are some tomatoes in there as well.

That is in there with a little bit of that. And we turn up the heat a

bit. Gently steamed. You have been busy. There is a new

back out? Yes. So, we have a new album and a new

book. Ken is developing his new range of

woks as well! And a new restaurant! Ken is developing his new range of

This recipe is were your book? This is more about techniques. To

encourage people to cook in different ways. By doing that

encourage people to cook in open up the opportunities for the

fish not as popular. What we are open up the opportunities for the

trying to do is to encourage people to eat more sustainable species. So

by learning simple techniques, so, I thought I would write a book about

it. I think it has gone well, hopefully as many people will buy it

as they buy the Kaiser Chiefs albums! I reckon your mum is like my

mum, going around the books, swapping the book books so that mine

are number one? We have all done it! You do it as well? ! Brilliant!

Yeah. So, the garlic and rosemary chopped

up and strengthled on the top of the tomatoes.

Also, make sure you get ripe tomatoes for the flavour.

And they will cook down nicely. Now we add the tomatoes and the onions

in. I will show you the process. Obviously sweating this down will

take a while. Now, sugar or here as well as the

salt and the pepper? Yes. In the ketchup is the red onions,

the tomatoes and a couple of garlic cloves. A bit of rosemary.

Now, these are done. They are in the steamer and take about ten minutes?

No, about six minutes. There is the vinegar in there as

well. Now sugar. So you are looking for

the sweet and the sour element of the ketchup. Then you leave that on

to boil for 20 minutes. Until you get something that looks like this.

That has been cooked down for 20 minutes.

Pull the bay leaf out. That does not blitz up well. Then a tin of

sardines. Tinned Saturday Ypreses? Yes.

sardines. That is where it starts. The love of

seafood. It starts Did you think that I had fruit frutti de mare when

I was a kid? It started like this with a tin of sardines.

I with a tin of sardines.

Remember if you'd like to put a question to either Nathan or Ken

then call us now on: Calls are charged at your standard network

rate. So, in the blitzer? Yeah, we blitz that up.

If you were busy enough with the book, you have another place, a pub

in that neck of the woods? We announced to do a partnership with a

brewery. A local brewery next to the restaurant in Rock.

We are opening a pub called the Mariners'. It is a local favourite.

My job is to look at beer and food combinations.

A difficult job, that! It is a convenient five minutes' walk from

the kitchen, so I will be getting out of service quickly at the end of

the night. It is a new thing for me. But it is a lovely opportunity. I

started in a pub when I was 14. So I am 36 now, so back to doing a pub,

which is nice. So, the salad, the rocket with some

olive oil and salt in there? Yes. With the ketchup, it lasts in the

fridge. If you have a lot of tomatoes in the allotment, it is

perfect to make. It will last two to three weeks.

You said you wanted the ripe ones? Yes, the ones at the bottom of the

salad tray in the fridge. This is perfect for it. If you want to be

posh, you can pass it through a sieve. But this is fine with the

texture. And salt? No salt. There is salt in

the sardines. So we dress it with a little bit of

olive oil and salt and pepper and then we need a nice sploj of the

ketchup. You can put this through pasta.

It does not have to be with fish. It is so easy to make your own

ketchup. And great it you have left over tomatoes.

Definitely. Once the fish is done. Lift it all up from the wok.

Lift it off. We are going to drizzle the whole

thing with a little bit of olive oil. That will create the dressing I

was on about before. If you cannot find sea bass, the

line-caught stuff, is hake a good alternative? Hake or a bream would

be really, really nice with this. A bream fillet. But any sort of fish

cooked this way is really nice. A lovely way of doing it. Nice and

delicate. I feel a little under pressure as I

have the Chinese Steamer man watching! All of that juice there is

flavour. That is instant fish stock from the natural steaming process.

That is what I am on about learning new techniques.

So, tell us what that is again? Steamed bass and tomatoes with

sardine and tomato ketchup. Easy as that.

It looked fantastic. Very healthy as well. Yeah, you can't eat that! Dive

into that one. Tell us what you think. The first dish of today.

Interesting with the tomatoes steamed. Normally you would stick

that under the grill or roast it in the oven.

Yeah but this is easy to do as it is in mostly one pan.

You can feel that doing you good. It helps you recharge the batteries.

Nathan, I will adopt you, this is very good.

We need some wine to go with this. We sent our wine expert, Susie

Barrie for a day at the races in Suffolk this week. So let's see what

she chose to go with Nathan's stunning steamed sea bass? I'm here

at the Rowley Mile racecourse in Newmarket it is bang in the middle

of the racing season. But I can not stick around to catch the action,

there is work to be done. So let's find some wines to go with this

morning's recipes. Nathan's freshly steamed sea bass

with the tangy sardine ketchup is definitely a white wine dish. It

needs something crisps and vibrant with lots of ripe juicy fruit. That

combination of fresh fish with the tomatoes, garlic and the rocket, may

lead obviously to a light and refreshing Italian white wine.

Something like this Gavi from Piedmonte. But there is a rustic

nature to the dish with the ketchup, so we need a wine with a rounder

feel. So I have gone for a sunny southern French white, it is the

Paul Mas Vermentino 2013. It is from the Languedoc. It is so well

balanced and a brilliantly food-friendly wine.

Almost all of the Vermentino is grown in France and Italy. This wine

is perfect for the dish, reminiscent of the simple country cooking of

both. It is made by Paul Mas, a big company in the south of France it

producing a range of really good wines at affordable prices. Hmm,

that smell is lifted and refreshing. So, the first consideration with

Nathan's dish is to make sure that we highlight the delicious,

delicately flavoured bass. That is exactly what this medium-body,

refreshing wine does. There are flavours here of dried herbs and

lemon zest. They pick up on the rosemary and the garlic in the

recipe. But the most important thing about the wine is that it has enough

fruit to cope with the biggest flavour on the plate. That is that

fabulously tangy, sweet and sour tomato and sardine ketchup. Nathan,

you have given a whole new meaning to the idea of serving ketchup with

fish. Here is a wine that is more than happy to be drunk with both! I

have to agree with her, the sardines work so well with that.

What about the wine? She always gets it bang on. The acidity works well.

It needs to be very cold, though? Yes. That is not ketchup! But it is

great, though. Neural. I love it. I will be making that.

Coming up, Ken has a couple of sizzling stir fries to share with

us. Remind us what you're making today Ken? Stir-fried squid with

chilli and basil. The hottest stir-fried corn on

earth! Exactly. And don't forget you could ask Ken

or Nathan a question if you call this number Standard call charges do

apply of course. Right, let's tuck into our weekly helping from the

world of Rick Stein. We're looking back at a vintage series where, like

Nathan, he's championing Great British fish and he's travelling

around the country trying the amazing produce available along our

coastline. He's starting off today with some Chesil beach mackerel!

Take a look. This matter of my journey takes me from West Bay to

Whitstable, right along the south coast. What is memorable about the

trip is the fact that the seafood is all to do with small boats and fresh

catches. There are no big fish marketses along the coast but in

conversation, everything is straight off the beach, more or less. Like

here in Chesil Beach. We went out netting. You row out in a big

semicircle, trailing a net as you go and come back to shore and haul in

the catch. If you are lucky it is the greatest sense of anticipation

going. After all of the hard work, there is

a reward of seeing what is at the end of the net. They are not

commercial fishermen. I asked them why they did

commercial fishermen. I asked them done it since being young boys, it

was the thing that brought them and their community together. Long may

it last! This is why I am crazy about seafood. See how beautiful the

mackerel are. I am thinking how to cook them. But how better for images

of cooking to assail you, than being surrounded by jumping mackerel and

dog fish like this! Now, I am going to grill mackerel. But I don't want

to make it straightforward. I will devil it first. I like the idea of

devilling fish it is British. A way of saying it is hot. In order to get

that devilling flavour into the flesh of the mackerel, I will cut it

with slashes but not deep but across the fish. Now to make the sauce, or,

I suppose more correctly, it is a coating.

It is not a sauce so much, it is a devilled butter, perhaps. A warm

devilled butter. There are the ingredients. A tray on the side of

the cooker. With a knob of butter into it. I thought, let's come up

with the dish with all of ingredients, even on holiday. I have

a couple of tea spoons of salt and butter in the pan. I add a teaspoon

of everything else. Mustard, paprika, some cayenne, this is the

devilled element, maybe a little more to make it very devilled.

Ground black pepper, about a teaspoon. A teaspoon of everything.

On and here ground coriander and cumin as well. Then a couple of

teaspoons of sugar. A couple of good tablespoons of vinegar to give it

tartness. There we are. Good tablespoon. Stir

it together. The idea is just to melt the butter,

not to cook it. That is enough. The idea is just to melt the butter,

has a nice little forked tail on it, that one! Into the tray with the

has a nice little forked tail on it, Turning it over. I will make sure

as well. as well.

And then straight under the grill. I do think that grilling mackerel is

the best way of cooking it. A very nice salad to go with the mackerel

will also go well with herring. This is simple, with tomatoes, sliced

onion, mint and lemon juice. Nothing more. But it cuts through the grease

and the oil very smartly. All you have to do is lay it out. Tomato,

onion, the mint, a bit of salt and I like these tomatoes underripe. And

finally, lemon juice. I promise you, you will not be disappointed. It is

a fabulous way to do the mackerel. We have moved further on up Chesil

Beach to Portland itself. Portland is famous for its stone. There is

also something here that is great, that is squid. Around October, the

squid swim close to the shore. Here they call them quiddles. I met Ken

Lyneham at a fisherman's do in London. He said I had to try them.

But where does the word quiddle come from? Being an island, we had

peculiar names. Also coming from Ireland.

Do you feel like you are still in Ireland? Not now. We have lost our

identity. The traditional way on Portland, it is boiled and served

with butter and eaten with fresh bread and butter. That is all. It

was always a teatime dish. Ken put them in a batter pressure

cooker for 20 minutes and served it up just with butter. I mentioned

olive oil and garlic earlier on. It did not go down very well. But

butter and this soft did not go down very well. But

was utterly delicious. It is a bit like lobster! I think you could do

other things with it. It is nice with the butter, don't get me wrong.

But I think you could develop it the same way as lobster. You know, not

sauces that smother things but it would take similar sauces to

lobster. I may be worth experimenting with it

cold. I think it would. In a salad it

would be really lovely. With fine lettuce leaves and a bit of olive

oil, perhaps? Oh, go on! Now, I promise you, you will like

oil, perhaps? Oh, go on! Now, I Ken. It is modern but no garlic in

it! Cut up the squid which have been cleaned. You can get them like this

from any supermarket. Blanch French beans for a couple of minutes with

some salt. Then put on olive oil and gently fry the squid with a bit of

black pepper. Now, you take those off the heat and just keep them

warm. Then make a salad dressing. Simply spoon out English mustard.

White wine vinegar, and then lots of olive oil and now I will add

hazelnut oil, that makes all of the difference. Then we add salt and we

whisk. I cannot sea Ken doing this at home but my way, build up the

salad by layering lamb's lettuce leaves and the squid, and then the

green beans. It is so light and summery, this. Topped with springs

of chervil and sliced white button mushroom mushrooms, a little more

squid and a light drizzle with the dressing. I promise you, Ken, it is

delicious. But I did like your quiddle as well. But this is a

perfect starer. Quiddle? That's a new one on me too.

I've never heard squid called that before. We do have some great fish

available in the UK, and we also have some other ingredients that I

believe are the best in the world. They don't get much better than

these little things! They're Jersey Royal potatoes and they are coming

into season right now. I'm going to use them to make a great summer soup

with peas, asparagus and a few of these langoustine tails.

Basically, this is everything all in one bowl. The best of seasonal

produce. Mint... Yeah! We have chervil, and tar began. That is

fantastic, basil and parsley. I will make a little pesto to add to the

soup later on in the end. Now, the Jersey Royal potatoes, don't scrub

them, just lightly wash them. Served with asparagus.

We can utilise the tops for this. Clean these up. We make this into a

lovely soup. Now, Rickie, a fellow Yorkshireman, brought up in Leeds.

You didn't study music but wanted to be a graphic designer? I wanted to

do something easy. I found that easy. I was drawn to subjects where

you did not have to do much revising.

Is that what it was? I think we all were.

You were an art lecturer? I was. I did not want to leave college, so I

stayed on to be a teacher for a year.

How did the band start? It was not with the Kaiser Chiefs? No. We had a

record deal. We lost that. But I'm glad we did. Without that, we would

not have known. It is when you have the danger of something being taken

away, that you know how much you wanted. That is what happened with

the Kaiser Chiefs. We realised it was this or nothing. Was it three

that turned into five? No, the same members of the previous incarnation.

We just changed our Croats, put a hat on and wrote better songs.

Where does the name come from? I know you are a footie fan? I am not,

really. I like the World Cup, and everything that goes with the

football but I am not a big fan. But the rest of the band love it. The

name is from South Africa? Yes, and we stole it! That's where the name

comes from! Was it 2005, 2006 where it really exploded for you? Pretty

much. It was a shock for everyone but it was an overnight success. But

it had taken us 15 years to get there. We went to America, the album

came out in the UK. By the time we came back, we did not realise how

big it had become. We went to play Glastonbury, we had a massive crowd.

We were like, who are all of these people? How come they have heard of

us? Well, it still is, had you have gone through different carnations,

people have left the band and started the band. But to me you have

found your feet. It is fantastic the new album. The

found your feet. It is fantastic the same thing that happened earlier in

our careers, Nick left us, we were doubting whether or not we could

carry on. It was that underdog spirit that made us come back

fighting. We wrote more songs and the fans were there for us. They

bought the record. It was a fantastic opportunity.

And then The Voice? We knew what we were doing there. Opportunities

come, sometimes you think about it too much. You don't want to rock the

boat, you don't want it to two away. So with The Voice, we decided to

throw me on the TV and it worked. It has never been done before with

fronting an Indie band and then going into something like that,

generally pop? No. But I am grateful for the opportunity. It was a

wildcard. I think that the BBC were brave to do it, actually, to put me

on. They didn't know what I was going to be like. There was no

psychological testing! It worked out well and it worked out well for

everybody. So the new album, what is it called?

It is called Education, Education, Education, War! So, go out and buy

it. You are touring later in the year,

mainly festivals? Yes. Festivals for the year, until the end of

September. We are playing the John Peel tent in Glastonbury. There are

loads of them there with us. It is all online somewhere.

Now, I am making a pesto. It doesn't have parmesan in it? No.

Good. We have a little bit of rapeseed oil

as well. This is the soup it is almost done. The langoustines are

cooking there. I made a fish stock with the tops of the langoustine

that we have there. They are amazing. You can do it with the

fresh water crayfish. It is nice and light. We blitz this and put it in

at the last-minute. With all of the energy on stage, is

there a possibility that Nathan can join you on stage and do some crowd

surf? I saw some bigger boys who could catch him.

It amazing me the energy you have, are they two-hour sets? Sometimes. I

am glad I can do it. It is a release to me. It is really good, you should

try it sometimes. It is like an extreme sport. But you can drink a

beer while you are doing it! Who writes the songs now? How do you

make an album, the Kaiser Chiefs album? When Nick was in the band he

was in control of everything. He was the leader. When he left we had to

step up. We went back to the beginning. We got into a room. We

did not have a drummer either as Nick had left. I was playing drums,

badly, really badly. We made a racket until it made sense. That is

the way that we do it. Just be in a room doing what we do best.

Like the tunes, several have become iconic, Roubi, Roubi, I Predict, A

Riot, and a couple of others... Coming Home.

-- Ruby, Ruby. We are really pleased with the album. People are hooking

on to the record and believing in it. The word of mouth is pushing it

forward. People are talking about it. It is great. It is getting a

catalyst to get them to talk about it.

So, where can people see you in the UK? Until next year, February we are

doing the O 2. We are doing a gig in Leeds.

That sounds good to me. Nathan can be there waiting for you

in the crowd. If he does that, I will go...

Cheers! Now, we have the simple soup. You can see the colour. It is

everything in season, the langoustines, peas, asparagus,

Jersey Royal potatoes,ed aishing, all in. And the last-minute there,

you put in the purple sprouting broccoli. And the pesto. It is so

fresh. It looks incredible. It just looks

like it will mend you! Mend you! It is gorgeous.

It is nice and light. And with the langoustines, it is one of the best

fish and like with the Jersey Royal potatoes, one of the best things

that we produce. So what will I be cooking for Ricky

at the end of the show? It could be his food heaven, mint. I'm going to

stuff a whole shoulder of lamb with mint, breadcrumbs, lemon zest and

hazelnuts. It's roasted along with Boulangere potatoes and served with

a home-made mint sauce. Or Ricky could be facing food hell, coriander

and for this I have a coriander marinated chicken in mind. The

chicken is spatch-cocked and left in a marinade of yoghurt, coriander,

and lots of spices. It's griddled, roasted then served with a

coriander, coconut and mizuna leaf salad. Some of our viewers and the

chefs in the studio get to decide Ricky's fate today. But you'll have

to wait until the end of the show to see the final result. Right, it's

time to see what happened when the current batch of Celebrity

Masterchef hopefuls had to cook lunch in a couple of top London

restaurants. I think you know what's coming. I predict a riot! Today, the

celebrities are being sent out in pairs to two London restaurants.

Less and Matthew are heading to Boisdale in Canary Wharf. A

restaurant renowned for its traditional Scottish cuisine. They

are working under the head chef, Andy Rose.

200 covers for lunch. We have absolutely loads to do, so we better

get started. Comedian, Les, is in charge of the

roasted loin of wild venison, served with garlic snails, Morells,

mushroom puree, and finished in a marinated Douglas fir. 12 minutes in

a pan with all of the garnish. OK? Use the timer or use the clock over

there. Now the venison is with snails and Douglas fir. That is

this. Wow! Right.

Then the snails. I want a hot pan. Really smoking. The venison is

cooked. We are doing it for about 30 seconds on each side. And just baste

it. It is cooked, we don't need to do anything else. So add on the

Morells and three snails. Just warming it up. Don't overcook them.

The Morells are beautiful at the moment. OK? Yep.

Freshly chopped parsley. Let's plate up.

This is where we slow down. We don't want to rush the presentation. Take

the venison... Arrange it around the spinach finish it with a little bit

of our Douglas fir. That is how I expect it from the

boys and how I expect it from you, OK? OK.

Cricketer, Matthew, has been put in charge of the organic lamb cut

let's, topped with wild garlic mousse, served with a potato

galette, and a classic sauce, made with port and redcurrant jelly.

Not too much heat. A take two cut let's, they are wrapped in a

crepinette it will explode if we overheat it. So seal it in. With a

little salt and pepper. That is melting together lovely. That is all

you want. If these start to go off colour, we have to start again.

Every plate has to be on the button. Eight minutes exactly. Do I have a

stop watch or timer? You have to count and look at the clock when

putting stuff in. A lovely warm galette. Try to keep

it central. That's it. OK? Lovely. It looks

beautiful. Matthew, it is straightforward but

it is all about the timing. Good luck. Thank you very much,

chef. The job's a bud one! Across town,

Speech and Joe have arrived at Spice Market. A restaurant inspired by the

street food of south-east Asia in the heart of London's Chinatown.

Good morning Speech and Joe. I am Peter Lloyd, the executive chef. We

have a busy lunch with 80 covers, so a challenge. Let's crack on.

Joe's dish is grilled rib-eye steak in a soy marinade, served with

garlic and sesame wilted bok choi and a coriander dressing.

Joe, have you cooked steak before? Not with these ingredients and

Joe, have you cooked steak before? for 80 people! All different types

of steak to be cooked medium, well done, rare. I will do my best.

We are going to be rushing it with the marinade. When we turn it over

it gives a beautiful crossbar mark. When it turns over, I want you

basting it again. There we have the beautiful bar mark. I don't want to

see tram lines but countries-cross. Confusing.

Marinade the steaks twice on both sides. It smells good. I'm hungry! I

want them to rest for two to three minutes. It makes it more tender for

when the customer eats it. We want a nice line of the bok choi. Cut the

steak into slices, put it on to the plate like so. A nice line straight

down the middle. The main bit to get wrong is not cooking the steak

properly. You have to make sure it is cooked to the way that the guest

wants it. If they don't like it, they send it back. There is a lot of

pressure on you today. OK.

Speech is in charge of the Nonya seafood laksa. Finished with a

coconut foam. So this is a hand-caught diver

scallop. We have to prepare them today. Get the shell open with the

knife, scraping it down to reveal where the scallop is. Then we can

open the scallop. Then pull it up and around. That is

what I want ready for the laksa. So you are 20 of these to prepare. I

am trusting you to do this. Argh! Wow! Look at that! Well done.

So, with the fish we have halibut, the diver scallop and a tiger prawn.

Don't shake the pan to start off with. I want caramelisation on

there. While that is cooking heat up the laksa broth. Noodles into the

boiling water. Put it in the oven. That cooks for a minute. Pour it

over the laksa. Then we put in the fish, the scallop, the halibut and

the prawn like so. We have mint, Thai basil, coriander and coconut

foam. Then we are going to finish it off

like so. Then we are going to finish it off

That is exactly what I need you to recreate for lunch service.

That is exactly what I need you to be straightforward with one but with

the service, it will be all the service, it will be all about

co-ordination, with the numbers OK? You can see if Speech and the others

survive the experience in about 20 minutes or so. Still to come this

morning on Saturday Kitchen Live. The Two Greedy Italians are touring

Italy cooking the food of their childhoods. Gennaro is treating

Antonio to ricotta dumplings in tomato sauce. Just like his mamma

used to make! It may be the Eurovision Song Contest tonight but

there's an even bigger EGGs-travaganza here on BBC 1 first.

Yes it's the Saturday kitchen omelette challenge. Will we be

offering our CONGRATULATIONS to Ken Hom for finally making a decent

omelette? Or will Nathan face his own personal WATERLOO and end up in

the bin. Either way we'll be MAKING OUR MINDs UP, live, a little later

on. ALL SPEAK AT ONCE

Yeah! And will Ricky be facing food heaven, mint stuffed lamb with

Boulangere potatoes and mint sauce? Or food hell, coriander marinated

chicken with coconut and coriander salad? So let's cook our next recipe

and the woks are out which can mean only one thing. Ken Hom's here! So

what are you making Ken? Well, it is a Thai squid dish with chillies. I

start you working on the peas. You want me to pod them, all, then?

Thanks, Ken! The squid, I am simply opening it up like this.

I think people find squid really difficult to work with but it isn't.

It is a fast food to cook. It can be really delicious if you don't

overcook it. Is it both the preparation and the

cooking? Yes. People make a mistake the first time

that they cook it and never make it again? Right. But people think it

gooey and slimy but once you learn how to cook the squid, it is

wonderful. We have a technique used in China, Asia, and in Thailand, you

score the squid a little bit on each side. It make it is tender and gives

it a nice shape. So we have Ricky on the show. You

know what the Kaiser Chiefs are, you did know of them before? No, I never

had heard of them. Were you a modern, a rocker or a...

? I was a hippy. A hippy? ! Well, my first series

went out 30 years ago. Can you believe that.

What was it like? It was frightening. I was traumatised. You

have to remember doing television was different from now. You had to

receipt how many tablespoons of this and how much this weighs. I never

cooked like that. As you know... But chefs don't.

No. I taught chefs, so it was a very difficult process for me to do it.

And you had to look to the camera, I would tell the chefs, pay attention

to what I am doing here! It has been such a busy career for you. You have

restaurants opening up all over the world.

Well... More or less. How is the place in Brazil doing? It is doing

well. We are getting bookings for during the World Cup. We are

thrilled with it. We have had a lot of good critics about the food. It

is very, very different. Especially for the Brazilians, who are not used

to Asian food like people here in this country.

So the World Cup is coming in four weeks? It is close! Is the Stadium

built yet? Well... The main stadiums are all ready. But I think that they

are just getting bad press. I am confident.

Now Brazil has a huge Japanese community? Our chefs are Japanese.

They are really good. Brazil has over 1 million Japanese

living in Brazil. The largest Japanese population outside of

Japan. Can you imagine that? I didn't know that.

It is amazing. So the Brazilians know sushi but not

other Asian foods. They are discovering Chinese and Vietnamees

and Thai for the first time. They love Thai. And Brazilians don't eat

spicy food, so we are converting them to the dark side. Not like

people in this country. Boy, the people in this country love spicy

foods! We have a fair amount of chillies going in here.

Yes, this is what I am making. I am chopping up shallots with garlic as

well. And the thing is when I try to tell

a lot of people who are cooking this kind of cuisine as well, is don't

chop the ingrowned yentas too fine, not only will it burn but it loses

the texture that is important. The chillies here are fantastic --

ingredients. Here are the Thai chillies.

These are for the corn. So we are leaving the seeds if for

these ones? Yes. We want everybody in the audience to gasp! These are

the little chillies. The Australians call them Scuds, as they are like

Scud missiles! Now, we have Thai basil? Yes.

There is a more aniseedy flavour it is more powerful. So you have to get

this hot. Always get the wok really hot before adding the oil. We are

adding a little bit of oil and then adding the aromatics.

Will we see more Ken Hom books? Well, some publishers are trying to

get me to write my memoirs, exposing food! I am open to that.

It will be an interesting chapter, you and the hippies! Well, we will

not go into that. I would get into trouble. You want to stir-fry that

quickly over incredibly hot heat to get the wonderful grilled smoky

flavour. You want to finish that off with a little bit of salt and pepper

with fish sauce and the lovely peas for the colour.

And the sweetcorn is cooked separately.

And the oyster sauce, with a little pinch of sugar, why, because of all

of the chillies. How do you make oyster sauce? It is

oysters that are stewed. It is a long process. A man

discovered it when he left the oysters in the wok. When he went

away and then came back, the whole thing had turned into a sauce.

How long for? A few hours! He founded a billion dollar company!

Then we have the chillies and the basil in.

So, they are fermented oysters? Yes. OK, now, everyone here will be

coughing, like you. The chillies and then the corn. All it needs is salt

and pepper. You are going to put sugar in here? Yes a little bit. So

with the caramelisation is needed. It adds a little flavour to add in

here. That is it.

I discovered this when I was filming with Ching. This little lady took

the corn and stir-fried it in seconds. It was wonderful.

So in there is salt, pepper, sugar, chilli, nothing else? No. As simple

as that. Where is this going? Oh, yes, if it

gets a little dry, add some stock. That keep it is moist.

You are treating this old codger very well.

OK, we put the corn in here. Lovely. Look at that.

And I love the combinations of the fermented flavours of the fish

sauce, the spiciness of the chillies, the garlic, you can just

smell that... It smells of Thailand. Is this one from China? One dish

from China, one dish from Thailand? Exactly. Two different spicy

spiciness which I know that people love.

There you go. Tell us what it is again? It is stir-fried squid with

chilli and basil. From Ken, the Hippy! Now there is a

vision. You get to dive into this and tell

us what you think of this. This looks plain but they have a

kick. It will wake you up.

Hmm. They are fantastic.

It takes literally minutes. Can you do that with cuttle fish?

Yes! Don't tell him too much! Right, we need some wine to go with this.

Our expert, Susie Barrie has been to Newmarket in Suffolk this week. But

what did she choose what did she choose to go with Ken's

spicy seafood stir-fry? Ken's colourful Chinese feast of stir

Fridayed squid and sweetcorn is bursting with oriental flavour. It

comes as no surprise, that you need something highly aromatic to drink

with it. One thing that springs to mind is this Torrontes. But it is a

dry wine. As the chilli in the dish packs a punch, we ideally need

something with a bit of sweetness. So I am going for another grape

variety that works brilliantly with Asian food, it is of course

Riesling. It is the off-dry Eclipse Riesling 2012 from Germany.

The home from home Riesling here is from Germany. The difference when it

is grown in new world countries, as this one is, like Chili, means that

they are more limey, it makes them ideal for dishes like Ken's. The

fresh limes are jumping out of the glass. So we need a wine to cope

with the heat of the dish. That mean as combination of refreshing

acidity, a touch of sweetness and lots of ripe fruit. All of which the

wine has. There are credit Rick flavours in the glass to work well

with the green elements of the dish, the Thai basil and the peas. And

then finally, it is a lifting and refreshing wine, that means it will

not overwhelm the tender squid. So, Ken it is a glass of Riesling today,

for your sensational stir-fried squid. Cheers! Cheers indeed. It is

disappearing rapidly. The sweetcorn are fantastic.

What do you think of the wine? Am not crazy about Riesling but this is

nice as it is fruity. So, the German wine, Riesling, not

so much but this, yes? Yes. I think that this compliments it

very well. She knows her stuff. It is a lit bit

of a fire fire-extinguisher as well. I told you it is hot! Right, let's

get back to Celebrity Masterchef where the teams are helping out with

lunch service at two top London restaurants. Let the carnage, sorry

cooking, begin! Take a look. It's mid-day. Over at Canary Wharf, for

Les and Matthew, it is time for service.

Listen up, two venison and three lamb. How long do you need, please,

it is just you two guys? Five minutes, chef. Brilliant, five

minutes, everyone on the passe. It is crucial that Les's venison and

Matthew's lamb dishes are ready at the same time.

One minute, Les, come on. Snow Matthew is nearly here. You did say

five. Matthew is here, Les. Come on, let's

go. It is your first check. I have nothing here. It is not good enough.

It will be another five minutes. Sorry.

This will be ruined. Quick, quick, quick! It is too much sauce. You

have to replate. OK.

We have to go. That was slow. You can tell it has not been done by

a chef, however the meat was cooked perfectly.

Over in Chinatown, the service is about to start for Speech and Joe.

OK, boys and girls are we ready? Check-on, one laksa, one rib-eye,

check on. Yes, chef. Let's get the first ones right. If

we get it wrong now, it will be wrong later.

Just be more delicate when you take the fish out. I don't want to see it

break up on you. Nice colour on the fish. Beautiful presentation.

break up on you. Nice colour on the it like that for the rest of the

service, it will be great. Yes, chef. It feels good. I have to keep

it like that. It is the start of service but

showing really good signs. Joe, how long for the rib-eye now? Two

minutes. Joe, let's make sure that the bok

choi is a nice line. OK, this can go.

Service, please. Rib-eye, well done. Goo girl, two at the same time.

Great job, Speech. This is really good. Thank you, chef.

I ordered the laksa, it is a rich flavour. I enjoyed it very much.

Back at Canary Wharf, Les has more orders than he can handle.

Four venison. Can orders than he can handle.

please. Yes, chef. Matthew continues to impress.

Matthew, the lamb is superb. Well done.

Thank you, chef. All right, Les. We are banging it

now. Six coming up. Two more on order.

Les is juggling eight orders of venison.

I think that I need a hand, chef. That was tough. It all came at once.

I was thinking we will get two out, then have another four 12 minutes

later but... OK, let's go. A new order.

There you go, chef. Very good. Matthew. A really good

service from you. That is much better, mate. Let's

sauce it and send it. Much better. Les, again, not one plate made it on

time. Really? Not one. OK, guys thank you very much. The

service is over. It is the first time in a professional kitchen. We

service is over. It is the first are doing big numbers down here. It

is a big wake-up call. Les panicked. He certainly was slammed. He was

behind on every table. But saying that everything was cooked. Cooked

perfectly. I thought Matthew did a great job. He has been composed,

writing notes. The timing was good. Everything was spot on. I did not

have to get involved. Everything was spot on. I did not

Back in Chinatown, the restaurant is at capacity.

We are reaching peak now. That was the warm up, this is the real deal

now, yes? Yes, chef. Joe! I don't know what is happening.

You are giving me a medium rare? Yes.

After that, two mediums and one medium rare. That is four steaks all

together. Yes, chef. Joe, what is next? I am not trying

to be arrogant but if you don't answer me, I don't know you have

heard me. Sorry, chef. Give me a time on the two rib-eyes

well done. Two minutes, chef.

You always say two minutes. I need the truth. OK, maybe four.

Two well donees? I'm not sure. No, it is not.

Joe, that has been on 20 minutes for the two well donees. We should be

seeing them now, yeah? Yes. the two well donees. We should be

As Joe struggles to cook the steaks to order, the customers are being

kept waiting. Oh! Joe, you are currently running

at 28 minutes for two rib-eyes! Joe, we got there in the end. It was a

struggle. Let's go. It has been over half an hour. Send apologies.

Please, don't tell me more mistakes. The last order. One laksa, one

rib-eye. Yes, chef. Speech, I am impressed. You are

doing a great job. Thank you, chef. Ready to go. Hallelujah, Joe, we did

it! Thank you, chef. It makes a difference when you get

it right. It was a roller-coaster. Joe struggled and was all over the

place. He lost his co-ordination. On what looked like a simple dish, it

seemed a lot for him to engage with. Overall, Speech impressed me the

most. Overall, Speech impressed me the

important. Consistently she delivered the better food.

Service may be over but there is no let-up for the celebrities.

Service may be over but there is no return to MasterChef rids.

Service may be over but there is no Next week the celebrities are back

Service may be over but there is no in the MasterChef HQ.

It'll be time to eliminate one of them from the competition. Right,

it's time to answer a few of your foodie questions. Each caller will

also help us decide what Ricky will be eating at the end of the show. So

who do we have first on the line? Can I have a recipe for fried rice

and chicken and prawn. So, rice, cooked cold. I think you

should have the chicken finally diced and uncooked prawns finally

diced. It will cook fast. Heat up the wok. Add oil and garlic.

Groundnut oil? Yes. Get it hot. Throw in the rice. Salt

and pepper. Drizzled with sesame oil and eggs, chicken, just throw the

whole thing in. And cook it quickly? Yes.

What dish would you like to see, food heaven or food hell? Heaven.

Judith from Manchester, are you there? She has gone. Hello, I am

here. What question do you have for us?

Yes, I'm here. Can you hear me. What is the question? I have two

pieces of plaice. Is there anything I can do with them? Get yourself an

onion. A nice big dish to hold bust both of the fish. Put sliced onions

in the tray. Put the fish on top. Pour in cider, West Country,

obviously. Put it through the oven. While it is cooking get butter, add

anchovies, herbs from the garden or whatever you can get hold of. When

it is cooked, about 15 to 20 minutes, add the butter, put it back

in, by the time the butter has melted, put it on the table and eat

away. Sounds great that one.

What dish would you like to see at the end of the show? Definitely,

heaven. Janine, what is your question for

us? I would like to speak to Ken, please.

Everybody does. Fire away. I would like to know how to cook

liver. Well, it depends on the size. Never overcook it. If you are

stir-frying it, get the wok hot. Add oil and ginger into the oil. Fry it

really hot until it is just coated on the outside. Add some Sichuan

peppercorn, or chillies, flakes if you like, that is perfect.

Would it be chicken liver or calves liver? Any. But cut it into small

strips. What dish would you like to see?

Heaven, please. Are you paying these people? They are all your friends!

Amanda from Hertfordshire, are you there? I am, what.

What is your question, please? I have a question for Ken Hom.

I have a duck in my freezer, I would like to know how to cook it

Chinese-style. This is complicated.

That you out the duck. Rub it with salt and five spice powder. Let it

stay overnight in the fridge. The next day steam it. It will take

about an hour-and-a-half to steam it. Let it cool again. Then before

you serve it, fry it in very hot oil until it is crispy.

What about the bicycle pump thing? That is for Peking duck. That is

different. This is more simple. There you go, I have been told. What

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

Definitely food heaven. Gary from Essex, what is your

question for us? I would like to ask Ken, I have green aubergines. I want

to know what to do with them how do they differ from the purple variety?

That is the Thai aubergine. Use them in curries. Cook them with the curry

and I have seen them, I eat them a lot in Thailand. I use them when

cooking in Thailand. They are delicious. They are different from

the aubergines that we know. They don't son up the oil or the

moisture. So they are popped in the curry for

what? Until they are soft and done. About five minutes? Yes.

What dish would you like to see at the end of the show? Well, I am

vegetarian, so not really fussed. It's time for the Omelette

Challenge. Paul Rankin is still sat in the middle of our pan with 17.52

seconds. It's a miss match today if ever I saw one! Nathan, you're in

third with 18.88 and Ken is on the handle of the pan with 1 minute and

8 seconds! Nathan can you go faster? Now, as it is the Eurovision, we are

getting you in the mood with a change to the usual Omelette

Challenge music... I don't know how this is going to go down?

MUSIC: Bucks Fizz singing Making Your Mind

Up. I think Eurovision may be nona

minute! You need a wok, don't you? Yes.

. It's heat. # You're making your mind up! We are

running out of music in a minute! I will not serve it raw.

I know you watch the Eurovision Song Contest? Yes, with a lot of wine!

You have to watch it tonight, there is a guy going around in a hamster

wheel. It is proper tripped out. Fantastic.

Really? Yeah. It is still playing the music!

# Making your mind up! APPLAUSE

Don't applaud it. I have only three minutes to make my dish now at the

end of the show! Well, it is definitely cooked.

Chef, that is pretty good, that. Not bad, is it.

He's been practising. Do you think you beat your time of

one hour and three seconds? I hope so.

You did it... In 1. 14. 72. You didn't.

Nathan? Did you beat your time? I don't know.

You did it in 20. 36. However, both of you are going in here! So

You did it in 20. 36. However, both Ricky get his food heaven, mint

stuffed lamb with Boulangere potatoes and mint sauce? Or his

hell, coriander marinated chicken with coriander and coconut salad?

Nathan and Ken will make their choices whilst we hook up with those

two greedy Italians, Antonio Carluccio and Gennaro Contaldo.

Today, Gennaro is cooking Antonio a dish that his mother used to make

for him when he was a little boy. It brings a tear to his eye! Enjoy

this. Great stuff! This particular dish brings a lot of memories back.

This is Ricotta dumpling. . This brings back nice memories.

So, first I have the flour. That is 200 grams. Then 220 grams of

Ricotta. Tell me when... OK. Then only use the yolk of the egg.

One, two, three. Now with the Rick Otto, pass me a

fork, please. Here.

That is good. Now I mix it a little bit. The eggs all together.

That is good. Now I mix it a little -- Ricotta. Then 20

That is good. Now I mix it a little parmesan and a touch of nutmeg, a

pinch of salt and pepper and the parmesan and a touch of nutmeg, a

tool, your hands. Very delicately.

You can see that Very delicately.

It is such an easy dish to make. That's it. Very nice.

That's enough. That's enough. Then a little flour on top.

Gnocchi. And let me show you how quick is the

sauce. Two tins of tomato. Three cloves of garlic. One chillies and a

bunch of basil. Very finally chopped? Roughly

chopped, Antonio. Have you done the chilli? Yes, it is here.

The frying pan is hot with olive oil. Lovely and hot. Now I put in

the garlic and the chilli. It is in a flash. Quick. Then the sauce, the

tomatoes. Come on. Now, it will cook for about

three to four minutes, the gnocchi in the boiling water.

Then I chop the basil roughly. Shall I grate the parmesan for you.

The smell is very good, Gennaro. You are shocked? Yes.

The smell, Antonio, I close my eyes, I can see my mum, I can see my

sister and me running around. Even the cats and the dog.

My goodness. You have tears in your eyes.

I do. It is very touching.

It is not tears, it is a joy. My little babies, they start to come

up. Every single one. It is also done

with the potato. I have never had it this way before.

I want to taste one. And now with the parmesan.

Hmm I can understand that you remember your mother with that.

The smell and the flavour, a pleasure.

Hmm. Cooking for the family was the most important thing in the world

for our mothers. But in the 1950s, Italy got richer.

Many housewives went to work in the factories. And working mamas have no

time to make the tortellini. Then in the '60s, a clever baker's

son from Verona, invented a machine to mass produce the little parcels

of love. Now, he is very famous, and a

millionaire! We went to see one of his factories.

They use 800,000 eggs a day. But I am sceptical about the end results.

I want to see it and taste it. In the old days, Mr Rana delivered

the pasta on a Little Mo pend. He is now the biggest fresh pasta producer

in Europe. I am happy to present and to

introduce to you, Giovanni Rana! Now, maybe if you are hungry, we can

go to taste. . I am hungry.

Me too! I put my hands up, Mr Rana is cooking? Of course! Senor Rana

has a chain of 21 restaurants serving his fresh pasta. Now,

tortellini has become a cheap quick lunch.

But the proof is in the tasting. The pasta is remarkably good. The

difference between this and the hand-made, is the love that is

missing. I think that they are OK but I still

prefer those you make at home. Nowadays, fast food places are

springing up all over Italy, could this be the beginning of the end for

mama's cooking? We'll have more from Gennaro and Antonio on next week's

show. Right, it's time to find out whether Ricky is facing either food

heaven or food hell. Your food heaven would be mint which I'll use

to stuff a shoulder of lamb along with hazelnuts, lemon zest and

breadcrumbs. It's roasted and served with Boulangere potatoes and mint

sauce. Or you could be facing your food hell, coriander. I'll marinate

a spatch-cocked chicken in coriander, yoghurt and spices. It's

griddled and finished in the oven then served with a coconut and

coriander salad. What do you think you're getting? Nathan has stuck by

you and chosen the mint. Ken, lice the onions nice and --

slice the onions nice and thin. What can I do? Get some oil and

stick about two tablespoons in here. Is that too much? Perfect.

So we slice the onions up. You are quicker than me at that.

I would need to be. It took ages doing an omelette earlier. We have

to be really quick now! Now, ideally cook them until coloured and soft. A

couple of minutes. We are making a stuffing.

I leave you to do that. Just that.

That is great. Then throw in the cooled ones. That

is what we need. A little garlic. And then for the stuffing we have

hazelnuts, lemon, the mint, the breadcrumbs and a little bit of mint

here and lamb mince. So, as a northern lad, did you do

home economics at school? I never did.

They had finished by then, had they? Well, I am not that young. But no,

never. When

never. your own, you have to learn what to

do. I lived with a guy called Tim, he got me going on that.

There is the minced lamb. And some lemon like that.

Lots of lemon. So the garlic and everything are in there.

Go the guys are making the Boulangere potatoes.

He is not using that thing? My friend Neil took his finger off with

that. They are OK, ideally you want to use

a guard. We don't have that. That is an interesting-shaped

potato, Nathan? I know. So what about this? That is the

shoulder of lamb. I do a shoulder of lamb, a Greek

thing. This is what we are doing here. All

of the juices fall down on to the potatoes. What you do is get the

stuffing and put it in there. That is why you need the onions cold. So

season it up. Me? ! With what, salt and pepper?

Yes. I am bad with salt, you know. I love

it. Then roll it up so it is nice and

tight. . Do you use string now? Yes.

You can do this. No! Under with the string and just

pull it. No, I have lost it.

Already? Yes. Right, underneath. Oh, yeah, then

like that and just pull. Sorted.

So for those people tuning in, the album? Education, Education,

Education, War, it was number one for two weeks.

We were up against Sam Bailey, she tweeted us when we knocked her off.

Thanks for that. But, the Kaiser Chiefs are back to

their old form. It is like But, the Kaiser Chiefs are back to

really. Every song it seems, that often when you listen to an album,

you think it will sound fantastic in often when you listen to an album,

a big arena. Was that the idea? Kind of. We always think about the crowd

when we are writing. It is nice to be back. Nice to

appreciate thing as bit more. It happened a little slower. I can sit

back and enjoy it more. It was a whirlwind when it first started and

all excited. It is even more exciting now as we have been given

another shot. It is, fantastic. And well-deserved

as well. Thank you.

Now, the mint sauce, sugar, salt, mint and vinegar.

That is it? Yep. Just cook it. And now there is the lamb. It cooked

for a good two hours. It was put over the top of the potatoes. The

idea with the potatoes on the bottom and the lamb on top without a tray.

So when you take the string off, all of the juices from the meat fall

down on to the potatoes. These are classic Boulangere

potatoes. They are named after a baker's oven. The bakers in France

have these fantastic wood-fired ovens.

As it is a shoulder of lamb you have to cook it for a decent amount of

time. It does not work with a leg of lamb. Now that goes on a plate.

Can I have the other one to take home with me? Absolutely.

I will stuff it on the back of my bike.

And this with the lovely potatoes. It is good home-cooked food.

A little bit of that and fancy sauce to go with it.

I will late Nathan do his Michelin star swizzle.

That's the difference. That's the difference between a two

and a one-star, that is. And the mint sauce.

That is all you have to do. The mint sauce sits on there with that. That

is it. Grab the irons, guys. Shall we just go for it? Go for it.

I am not being polite. Susie has chosen a Carmenere Reserva

to go with it. Tell us what you think? It is awful.

Guys, you have to come down! I tell you what, get famous, step one, step

two, get on this. It was worth doing The Voice.

The shoulder of lamb is fantastic. Before you take a mouthful, tell us

the name of the album? Education, Education, Education, War, out now.

Well that's all from us today on Saturday Kitchen Live. Thanks to

Nathan Outlaw, Ken Hom and Ricky Wilson. Cheers to Susie Barrie for

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

bbc.co.uk/saturdaykitchen. We'll be back here at 10am next Saturday. You

can enjoy more of our Best Bites tomorrow morning at 10am on BBC 2.

Don't forget the Eurovision Song Contest with the GCSEer on the

hamster wheel. You will nick that for the next concert.

That is what you want. In the meantime, have a great day

and enjoy the rest of your weekend. Bye for now!