10/09/2011 Saturday Kitchen

Good morning, it's back this machine here, the tandoor. Standby

for 90 minutes of zizling food, cooked by some very special Indian

chefs, with me. This is Saturday Welcome to the show. Cooking with

us live in the studio are two great Indian chefs. To start with, the

first Indian chef to win a Michelin star anywhere in the world, he

still holds one for his flagship London restaurant, Bernstein, it is

Atul Kochhar, and equally amazing for his restaurant Kate Spicer, it

is my guests. On the menu is? Tandoori grey mullet with cep salad.

The it is a feisty fish, it is strong and flavourful. Cooked in

the tandoor as well? Fantastic. Following that, you are going to

cook as well Cyrus? On the menu for me is creamy chicken tikka, and a

sheek kebab with naan, stuff the ran with salad, raitha and salad.

If you are printing this off make sure you have lots of paper in your

printer, the recipe is long. Great things coming up from the archive,

Rick Stein and The Great British Menu, and Keith Floyd. Our Blue

Peter presenters have some of the hottest jobs on TV. There has been

35 to date, this one has to be the best. He was the 31st, welcome to

Saturday Saturday, Geithin Jones. Good to see you. I'm hobbling

because I bust my foot. It was manly injury I hear, tripped on a

needle or something. Thank you. Just because you are Mr Sportsman

and all that. Are you any good at cooking? Not the best. I must admit.

I think it is a patience thing. I love to barbecue. That is man thing.

It is social. What do you think of the tandoor? It sounds fantastic,

very excite today try that later on. You're not keen on spicy food are

you? No, I just don't have the palate for it. I will give

everything a go and try everything. Good job, because Cyrus's dish has

everything in it! The naanwich. food heaven or hell forget get is

something based on your favourite ingredient or nightmare ingredient,

it is up to the studio guests. Food heaven, if you could pick anything,

what would it be? I have a long list. I have gone for sardines, it

is not something I have a lot, and you can do it in many different

ways. It is what you have abroad and not in the UK, you probably

can't get hold of them? I have it more abroad than at home,

especially fresh on some seaside resort, that is my choice of heaven.

We have fresh ones, not in a warming cupboard. What about food

hell? I have gone for pork. I'm not a big fan of pork, I love my meat,

I don't know what it is about pork, it is farmyard ory. Farmyardy?

told me to say that. I have got something a little

different for you there, choux pastry sardines, mixed together

with feta cheese and mashed potato, deep fried and served with a salad.

That sounds great. This is far, far better, farmhousey, you could face

food hell pork, which is everybody else's idea of food heaven. Slow

roast shoulder of pork with Bramley apple and cider sauce. The pork is

scored and roasted for five hours, until it is lovely and tender, with

crispy crackling on top, with apple cider sauce, creamy mashed potato,

lots of butter and cream. Five hours, did you come in at 5.00am

for me. I didn't, somebody else Z but the idea of that, the longer it

goes in the oven the better it is. You can go in there overnight.

Happy to be corrected. It cuts out the farmyard taste. Will you let

that go! Let's meet the other guests. They are two Saturday

Saturday viewers, Jill you were the one who wrote in, who have you

brought with you? Gloria, sister- in-law. Any fans of Indian cooking?

Definitely. I know you have been to these guy's restaurants? I have

been to Atul's restaurant. good? Marvellous. Did you have an

Indian cocktail. I didn't have a cocktail. He's dressed as if he

came from bar, that or a snooker club! Any questions, fire away, you

get to help decide what Gethin will be eating at the end of the show.

If you want to contact the show I think it will be the pork. It is

time to fire up in the tandoor, standing by is it the brilliant Mr

Atul Kochhar. What is on the menu today? We are making tandoori grey

mullet with cep salad. It is a great fish, and cep is coming in

season, so I married the two. You have the tandoori oven going for me

so I thought I would use it. This is sustainable fish? This has no

risk on our environment. Plenty in there. The reason you have given it

to me you want me to do something with it. Fillet it? Fillet it for

me. This has been scaled, so it is easy to fillet. Two fillets on a

round fish, insert the knife and slide the knife on the backbone.

You are so smooth with that. fillet should come out like. That

trim that off. Where does the dish originate from, a lot of Indian

originate from, a lot of Indian cooking changes from north to south.

? Tandoori is always north Indian. I will be sad and very sorry if I

saw a tandoori fish coming from south India, these days everything

is done. But this particular recipe is mainly created in Britain, I

would say. Pretty much like chicken tikka

masala. There isn't such a thing as tikka masala? There is chicken

tikka, that was added by the British. I have salt, pepper and

ginger garlic, you can do it with a paste or roughly bash it. Tandoori

is a traditional method? It is a way of barbecuing food. It can be

used for making breads and kebabs. And all manner of other things?

it you get the temperature right I will show you later.

You are just worrying about temperature sigh Russian I'm

worrying about ingredients. He has thrown everything at me today,

James wanted it that way, four recipes, all in one. I got some oil

in here, and the spices which I'm putting in are coriander, coriander

powder, crushed lightly, cumin, red chilli powder, black pepper and a

pinch of gar ram masala. When it comes to the spices, they are in

the cup poords in the glass jars, they have been - cupboards, in the

glass jars, by the windowsills. say four years. But three months

after opening you want new ones? The powered spices within a couple

of months change it. There is no point, chol spices change within a

year. I'm sure I'm saying this, my mum must be wondering what will

happen to the black peppers she has kept since the 1940s!

Lemon juice as well. Ground or whole spices? Whole and invest in a

small blender, then you can make your own. I add yoghurt, oil, lemon

and the spices. I'm just going to get my hands in for a minute. I

Call this number if you have any questions or contact us on the

website. These have been in for an hour, two

hours, overnight. Half an hour is good enough for fish, if you can

put it overnight, nothing like it. We have about four minutes to go,

you probably want to get those in. Going straight in, you have cut the

ceps. I'm just going to put in the skewer, in case people don't have

tandoori ovens, I don't have one in my house, I don't know about Cyrus.

I only keep them for unwanted neighbours.

You can just do that, you looks a if you have come from a snooker

club! He had enough practice last night. Potatoes on. It just goes on

to hold the fish so it doesn't slip away or down. It goes in the hot

tandoori oven. We have a gas tandoori, charcoal, you have both

at your place? I have both. If you are looking at home on the barbecue,

as you suggested, foil would work as well, it would be great. On a

tray under the grill would be fantastic. I have to make a base to

go on fish as we cook. Add butter, chat masala. Is that a

blend of spices? It is a blend, the backbone is black salt, mint,

coriander. But there is 17zifrpb spices, I'm not - 17 different

spices, I'm not going to start war on it, best to buy one. To make the

dressing for my mushrooms, I have some leaves.

All I have to do is just add olive oil, these seeds, you know what

they are. I have seen them before, they are used a lot in Indian

cooking? Especially with fish. It works really well. And the

predominant flavour is what? Caramseeds, in old English you call

these as bishop's weed. I don't know what that means.

No need to soak, you just put them straight in. Lemon thyme. Like a

lot of things in Indian cooking there is antiSeptemberic properties

in those? This has great digestive properties, for my dressing I have

curry leaves. Garlic roughly chopped. Sugar, pepper, pitch of

salt. It is difficult to get kaffir leaves fresh, but you can get them

dried or frozen. The curry leaves? In London I don't think it is

difficult. Everywhere else it is difficult to get them fresh, but

you can get them dried or frozen which is really good. A little bit

of lemon in there? That would be fantastic, chef. Explain to us this

tandoor oven. Some never go out, the charcoal ones never go out, you

keep stoking them up? Every morning when the chefs come to the kitchen.

They would take out some of the ashes and then put new charcoal in.

The heat of it is pretty intense. Can you pass me the basting mixture.

Another minute, that's all. ? We're talking about the heat,

this is 400 degrees centigrade, but they can go up? Easily. You can see

how black the potato has gone in there. They do roast potato as well.

We are done on the mushroom, straight into the dressing.

These are fresh ceps, they are quite a bit of money, could you use

field ones too? I had spent no money on the fish, so I had some

budget left. You spent about �50 on them. You could use field mushrooms

there, big ones, loads of flavour? Can I just use one of the trays

here for the raw one. I will get a This is ready, you have to slide it

slowly, it is very delicate. use different-sized skewers for

different meats? Thin ones for fish, it is difficult otherwise. I will

leave it here. It will get hot. Right, some more basting to do.

will leave you to put the mushrooms on and I will do that.

on and I will do that. Could you use this maranaide for

meats as well? Absolutely. Chicken, meat, it works so well.

What would work really well is mackerel? That would be delicious

as well. You could cook them whole on there? Indeed. I wasn't very

sure how the eyes would look. there you go.

Tell us what it is? It is tandoori grey mullet with cep salad. With

about �50 worth of ceps! There you I will leave to you carry it. I

will probably drop it. You're like husband and wife in

that kitchen! Straight into that. The fish is, I mean the fish is

incredible. Squeeze some lemon on top before you do it. I don't know

if you have tried the grey mullet, other fish you can do with it,

obviously the tandoor you can use a barbecue? Normal grill or oven.

That is very good. I love my fish. That's very good. The maranaide is

incredible. It is fantastic. There is something about cooking it in

that. Not too spicy? Not at all. For that fish, that maranaide is

fantastic. We sent Olly Smith back to Cambridge to choose something

for Atul's magnificent mullet. I have come to Cambridge, where I

used to sing as a chorster, it is time to head to the high street to

pick out some wines to sing out With Atul's fabulous fish, I'm

hunting are a white wine with brightness and fragrance to tickle

the delegate spicing. If you are cooking fish at home graerbgts

option is to pair unone - great option is to pair up one of these,

Italian white wines. This dish is a symphony of spice, so I'm looking

for something extra special to polish the palates. This is a

Saturday Saturday first, it is a wine from India Ritu Voignier. The

jewel in the crown. This wine comes from inland of Mumbai, an area with

sunny days and cool nights. What it gives you is a bright invigourating

style. If you love a tangyer in terrine, you will love this -

necterine, you will love this. Think about the spicing, the cumin

and coriander, I'm looking for the exotic edge this wine offers. You

have gentle warming spice in the dish coming from pepper and chillis

and the savoury cep, there you need the right level of lightness, then

with the tang of the yoghurt, you need the perfect level of ping.

Atul here is to your grey mullet, cheers.

A first for us, Indian white wine, brilliant? First for me too, I

didn't know it came from India, fantastic combination. Just under

�7, a bargain. Cheaper than the mushrooms. I love the grape any way,

this one is really something that is going to establish itself, I

think, in time to come. Really going very well with the fish, all

the spices, everything. Definitely, very good. You wouldn't think that

was from India? You never would. is definitely going to be sold out

later on this afternoon. Later on Cyrus has one of his trademark

simple supper dishes, tell us what it is gone. We haven't got time!

Let's head down under for more adventures with Rick Stein, in

Queensland for a spot of beach Nusa in Queensland Austrailia. I

first came here when I was backpacking around the world. I was

19 and it has always remained in my mind how warm and blue and tropical

it was. But I can't really neck it now. There were far fewer houses

then, and only a few shops. Now it is really sophisticated. There is

dress shops everywhere, and great restaurants and cafes and bars. I

thought I recognised this pub. But one thing I do remember is this

unforgetable beach. This beach to unforgetable beach. This beach to

end all beaches. Nothing makes me more jealous when

I think about the hedonistic lifestyle of Australians, in Nusa.

You know that Australian expression "no worries", how could you have

any worries, up to your waste in water, fishing and drinking ice

cold beer. I might look a bit odd coming out

of the sea here, but it is so hot on this beach, I had to have a bit

of a paddle before starting all the cooking. This dish you have to do.

It is beach food, it is my idea of beaches in Queensland, but you

could cook it at home outdoors in your garden, of course you could.

It is sauted squid with a salad and Thai dressing, I have to end all

the flavours down to fit in with Pacific Rim cooking, as they call

Pacific Rim cooking, as they call First into the pan goes plenty of

vegtable oil. Keep the wok hot. Now, a God pinch of Cayenne pepper,

plenty of paprika. Then some squid. I have already prepared the squid,

I just cut it up, and cut diamond patterns through the squid to

tenderise it. I will saute it off for about two minutes. Do I have to

justify why I'm standing outside on a beach? No, because everything I

cook on the beach is designed to be cooked on the beach, I think even

back home in little cold England, we can still get those lovely hot

sunny day, and get out in the garden and do some cooking. That is

just about cooked. I will take that off the heat and leave it to cool

down. Now make the bit that really sounds in the salad, that is the

roasted rice, it gives the salad a lovely crunch. Stir is it over for

two minutes, let it brown. All good dishes have a little hook, a thing

people say what is that, I have never tasted it before. That is

what is in this dish, it is the roasted rice. I want you to try

this dish, in the certificatios I do, I always think there is one

dish everybody should try. Last series it was Thai fishcakes, the

series before, a jam ballet, this one it is the roasted rice salad.

Into the mortar to get the pounding and get the crunchy roasted rice.

Now to make the salad. I just cut up some lovely lettuce here, picked

off mint, coriander, thinly shredded some spring onions. Look

at the salad, it is lovely. Put a great big double handful on to the

beautiful plate. Now the squid, which is nice and cool, arrange

that very, very neatly and tidely over the top, and now the quickest,

simplest dressing you have ever seen. First of all, a bit of lemon

grass in with some red chilli. A tiny bit of sugar. Plenty of fish

sauce, about two tablespoons. The same amount of water. That's it.

Just stir that around. Straight on to the salad. Finally

the last thing and the best thing is the roasted rice. Nicely

crunched up. Rice over the top of the dressing like that. Look at

that, don't you think you want to eat that, I can tell you, if you

ate that, I may have said this before, but you would think, in the

words of that terrible cliche, you had died and gone to heaven. I

thinking of Australia, minimum ingredients, that is what I'm

working on. This one is an oyster dish, lovely oysters on this coast.

They have so much flavour and they are a nice, small size, but really

plump. This dish was deep fried oysters in tempura batter, it had a

dipping sauce and some wedges of lime, first of all, what I did was

opened the oysters, take them out of the shell, then I made up a very

simple dipping sauce which was just soya sauce, mixed in equal

quantities with water, and just fresh lime juice. That was all what

was in the dipping sauce. And then I made up a batter, all the

tempuras I have used before had egg, this was just flour, and cornflour.

Mixed together with just a few sesame seeds, which had been

lightly toasted. And then that was mixed with ice cold soda water, up

to about the consistency of, well, probably somewhere between single

and double cream. You mixed that with your hands, just round and

round with your hands. It doesn't matter if there is a few lumps in

it, because the whole thing is it has to be freshly made. I don't

know what it is about the soda water. But when you just then take

the oysters out and drop them into hot oil at about 190 degrees

centigrade, the batter just goes so crisp, and it is so thin, you can

still see the oysters inside the batter. You fry them for about no

more than a minute. You take them out, and you put them back into the

cleaned shells. The idea of it is to give a cooked oyster dish for

those who don't particularly like raw oyster, but still get the fresh,

Oz zoney flavour from the oysters. It is a ripper. That looked

delicious food from Rick. If you can't think of cooking on a

hot beach in Australia, think about using the tandoor in the studio. It

is extremely hot, I will hopefully use this to use a traditional

Indian dish, marshmallow. I didn't know what to do with it? Firstly,

to make marshmallow it is straight forward. It is basically meringue

with gelatine, that is what it is. It is the way that you make

meringue, same amount of sugar as with any meringue, the difference

is you boil it, this is Italian meringue. You boil it to hard boil,

on a sugar they were mom ters it comes up with different -

thermometer, it comes up with different temp tuefrs, 127 degrees,

sugars boils more than boiling water, you get gelatine and then

you get it. Gelatine, cold water, if you use warm water, you will

spend a lot of time fishing it out. Cold water, allow it to sit. When I

was reading about you, people know you were from Blue Peter, but music

in school? That was a big thing, my dad was a conductor, my mum is a

violin teacher. It was a natural fit for me. Played the violin and

piano, just carried on. The great thing playing an instrument as a

kid, you get to travel and spend time with different kids as well.

So it was great. I was hopeless at something? I played recorder, I

went for the Nativity, I got demoted from recorder to king. I

was so useless at acting I got put on lighting, I was around the back.

I was hopeless. I'm a rubbish chef, there you go. What musical

instruments did you play when aurp kid? I played the vi lin, we had a

few county orchestras. My mum said you could give up after great grade

8, that is the last grade you can do. I did it. Like I say it was

fantastic. To be able to play the piano when away with your friends

or watching the rugby. They always have have a play on the piano and

play a few hymns. You played at the Albert Hall when you were younger?

I did, I played at the Albert Hall. He just says, yeah. That was pretty

cool experience, and I played all over the world, really. And then, I

went to university and rugby took over, and I play the piano more

than I play the violin, I'm ashamed to say. You were almost a

professional rugby player? thought about it, it was when the

game was going professional, and I had to make the decision. One of my

good friend Danny Scarborogh went on and now he has a funny face and

muscles in the wrong place. You know, you injured yourself with a

needle, and you might not have done good. I have a nervous twist and

might do it? You stood on a needle and it hurt so much you kicked out

and broke two bones in your toe! You were getting marshmallow. When

you get the sugar thermometer. happens to all of us. Sport was a

big thing, we know from you that, on Blue Peter you did tonnes of

sporting tasks, were you the first civilian to do the yomp?

commando yomp, that was the worst and best experience of my life. It

is the last challenge the commandos do, it is 30 miles of hell, there

is no respite, you are yomping over the worst terrain in the worst

weather w15 kilos of rifle and pack. I remember it. It was awful. The

nicest story is no-one expected me to do it, and at the end I was

supposed to get an honourary green beret along with the commandos, I

did it in eight hours 20, instead of eight hours, a little girl

called Millie, a viewer, and she decided to knit me a beret, she

made it to the scale of my head on television, and it was this size

and with a Blue Peter badge on it. Talking about the shows, you are

doing something else a game show? It is a game show with a twist. It

is a very emotional quiz show, it is a game where someone comes on to

play for a life-changing sum of money, but not for themself but for

a hero. They can be a family member or someone they have never met

before. It is a positive show. At the moment it is really nice that

goes out. It is apt it is going out tomorrow night as well. It really

has made a difference to many people's lives. The money is quite

a serious amount? It is a huge amount, the maximum amount to win

is �160,000, as all the heros told us that can make a huge difference

to the local community. It is tomorrow night on ITV, called

Holding Out For A Hero. It was a learning curve for me. When asking

the question it is hard not to say what it is, because you want to

tell them which one it is. degrees on the sugar thermometer,

we add the gelatine to it, it has gone soft. We add the water to it.

We mix this all together. I pour this on to whipped egg whites.

might be in to cooking if you came over and had a chat over day, it is

a bit lonely on your own, that's all. Maybe Atul could pop over, we

could talk about stuff, no? Pour that on there, you will see it,

without the gelatine, this is what we call Italian meringue, you add

the sugar slowly, and as we whisk it, you add the sugar slowly

because it is boiling hot. You whisk it, it cools down, we add a

touch of van nilla, this is where you can colour it with whatever you

want. Allow that to cool, fold it in the pot with icing sugar and

cornflour. Is that one you made earlier, James. Not in a Blue Peter

style, I made it this morning? you make it. Yeah, it is my recipe.

Did you make it? Yes, I did. That is fantastic. Check this out.

This is cornflour and icing sugar mixed together.

Roll it around. That looks aamazing, that texture

looks fantastic. It is a shame you are not going to get any.

Then you get your skewer. I will switch this off. Ideally we cook

this on the barbecue, but the procuesers of this show, because we

have got this tandoor, that I have to do it in the tandoor, I reckon

it is going to fall off? You can do it on the barbecue. Do you have to

put a potato on the end. Because it drops in the pot tomorrow. Then you

hold on to it. Good luck! This is hot, it is now on fire.

What's going on. It is on fire. Look at that.

Take the potato off. Tandoori marshmallows! Then you put them on

there. If I was at home I would put one of those in my mouth straight

away, because I'm on television I will wait. Because we have the

Michelin starred chefs you have to do that. They told me not to wear a

white shirt, now I know why! Can I have a bit now. I love meringue and

marshmallow. Efrpblgts oh my God. We put that in

the background, which makes it a fiver! What do you reckon? That is

amazing. It is nice and simple, I never

thought I would do it in the tandoori oven. Now it is food

heaven and hell, sardines, with a choux batter with a salad, or food

hell, the pork and a superSunday classic, roast shoulder of pork

with apple sauce, the pork is scored, put in the oven, cooked for

five hours until the meat is lovely and tender and the crackling is

crisp, served with big slices, apple and cider sauce, some hispi

cabbage too! What do you like the sound of? Pork, lovely, right, what

about you, Jill? I really like the sound of the sardines, they are

cooked. Jill what do you like the sound of, the sardines or the

beautiful, suckling roast pork? Pork. Right answer. Don't give in

that easily. You have to wait until the end of the show for the final

result. The continuation of the Indian

theme today as this week it is Acktar Islam taking on Richard

Bainbridge. For his modern Indian sharing menu to win a place in the

Grand Final, have a look at this. Akhtar and Richard will look their

four courses today, with two very distinctive styles, judges may

guess whose dishes are whose. But they won't know for certain until

after they pick a winning menu. Both chefs know how much is riding

on today. Now Richard needs to focus, he's

first up today with his quurky take on an English picnic of quail,

served in individual hamper, with a Scotch egg, cheese scone and tomato

vinaigrette. British charred knows presentation is amazing, a napkin

has gone missing. I'm one short, it has to be around here somewhere,

BEEP. You feeling the fresh chef! BEEP. Richard wants everything to

be perfect for the judges and is well aware he can't afford to be

late. They are under the flap, panic over. You are telling me

today is all about having fun, still having fun. I will ask you

after you have served your starter. Hand with the box. Disaster averted,

he gets his box out in the nick of picnic! I think that is slightly

disappointing. It is a dinky plate. A little Scotch egg. Wheat,

delicious pork, lovely crunchy, slightly sandy outside. Mmmm. That

quail is delicious. One of the most important things about this box is

it stops you communicating with the people, it is very personal with

you, you are not sharing the food. But it is delicious to eat, and

beautifully prepared. It is fun and funny. But it isn't fabulous. I

think that's where it falls down. So, some praise from the judges,

but hardly a resounding triumph. Could it be a chance for Akhtar to

push ahead. His complex dish includes stuffed courgette flowers,

pea and spinach cake Pakora. Will you be on time for this, tick-

tock tick-tock? You are not too relaxed now? Not at all, mate.

Akhtar is not put off his stride and brings his tiffin of Indian

street food and selection of chutneys to the pass bang on time.

Be careful with that, and I have for you. It is real sharing, but a

picnic too. It is not an unhefty first course. I don't know. Five

fights. The courgette flower, it is slightly lost, I don't know why we

need the sauces. I think each of the individual items are favoured

so well. You don't have to have it, you can choose. Do you know, I

think this will be hugely popular. It particulars all the boxes about

sharing, about looking spectacular. Slight query over the practicality

of it all. I feel sorry for the chef, if he goes through on this,

he's not just cooking one dish, he's cooking five dishes.

times! So it is a big ask. mixture of views for Akhtar as well.

With three more courses to go the field is wide open. Next up it is

the fish course, Richard is first to the pass, with the 70s' inspired

lobster fondu. My fish is my weakest. Any changes to the fish.

know my flavours are there, the way my fish is dressed, it is fun, it

is quirky, not over the top. Clearly you are a fellow who likes

to go over the top. I like to keep my feet on the ground a bit more.

I'm all about impressing and making the effort. I know I have seen your

car outside. He adds a quirky touch, dehydrated vegtables he hopes will

think I might have fallen asleep by the time this gets round to being

served. I think it is intriguing. Dip that. I don't know why we

didn't get one each. This is a sharing exercise. This is delicious.

This is so not a feast for the eyes. I really wouldn't want to see a

concoction of this at such an important occasion. I would love to

see lobster, because I think it is so special and I love it. But I

agree with you that he could have made that lobster look so much more

dramatic. So a mostly positive reaction from

two of the judges. Now it is Akhtar's turn, and Richard knows

his fish course is a strong contender. He is serving a double

dish of wild sea bass with coconut gravy and soft shelled grabs with

mango chutney. Earlier this week this was the second course that

Akhtar delivered late to the pass. Tick-tock tick-tock, minutes are

passion. Richard is taking every opportunity to pile on the pressure.

Do you think serving whole crab for a banquet is fitting? Everybody

like as bit of crab. I'm from Norfolk we have some of the best

crabs in the world, I wouldn't serve it deep fried. It is all

about the lovely batter. Yeah, yeah, delicious batter, I ain't going to

tell you how to cook it, mate. Akhtar has managed to get his sea

bass to the pass today. Have Richard's jibes rattled him.

feeling nervy with the crab, I would have liked it to be a bit

more crisp. I hope it isn't picked up on too much.

That's more like it t it is drama and theatre. One of the problems

looking it, it is very easy to overchook it, that is what has

happened here. The sauce is delicious, a wonderful, really

delicious contrast to the first course. This green mango relish is

just delicious. The soft shell crab needs to be perfect to eat it.

isn't, it is soggy. The idea of this. Rather addicted to the

stuffing. The sauce and relish and the stuffing is beautiful. It is a

comment when you think the sauce and the relish are the best bits, I

could have served up a telephone directory and it would have been

delicious to eat, it almost rescued the fish, but not quite. Idea is

right, dramatic, cooking not good enough, two sauces fantastic, but

this week, you can see who makes it through in 20 minutes. Still to

come on Saturday Saturday Live, Keith Floyd travelling through the

French region of Burgandy, he is preparing veal escalopes in a white

wine and mustard sauce on board a canal barring.

Atul and Cyrus have sur arrived the eggs eggs shaugs, or will it be all

or white, this is the worst thing, it is the cullinary experience they

will need to survive against The Saturdays omelette challenge. All

revealed later, and what we will cook forget get, sardines in a deep

fried choux pastry and salad, or food hell, pork, and that fantastic

slow roast shoulder of pork with apple and Bramley saurs. What do

you think Cyrus? Pork, amazing. One of the most respected Indian

chefs in the world next, one thing longer than the lirs of letters

after his name, that is the list of in- letters - the list of letters

after his name, and that is the list of ingredients today. We tried

to keep it small. Lamb mince and chicken fillet breast, a sheek

kebab, you will help me make the chicken tikka, which is creamy

tikka. We have two salads. We have raitha, it will be a yoghurt with

the cucumber and mint, and we have a shredded salad. We will do some

naan bread as well? I will crack on and do this. Spice here. How does

it open! Only mace and cardamon in there. For my sheek kebab now.

The sheek keb back is that standard with lamb mince - kebab s that

standard with lamb mince or anything? It is called something

else with chicken. It become as little bit silky, and you can also

do it with pork. Like I was talking to Atul about different regions of

India where things come from, where does this lie? Kebabs came mostly

from the Persian influence on Indian cooking. We owe a lot to the

Persians and the whole of Europe and north India as well. A lot of

stuff came from there. As a result it has been adopted into Indian

cooking. The tandoor, in Iran is called the taftun. Whilst our's is

vertical, the Iranian tandoor goes in at a slant. They do make naans,

massive naans, to be honest with you, pretty big, and I think that

is where the Indians got their little bit of culture from. We have

the spices here, cardamon? And mace, you will put in a little bit of

ganger in there. You have double cream, yoinggurts and great cheddar

cheese from India. - Yoghurt, and great cheddar cheese from India.

Why do you put the cheddar cheese in there? It adds a punch to it.

You don't think Indians have cheese, do you?

Then the Chechen. I will come here, whilst you do that, I will try look

for my sheek kebab. With the chicken you have to make sure the

pieces are thin. Yes. That is if you have got a tandoor at home?

you don't you have a grill, and always have it in the grill, and

put it on a tray, a very hot grill, nice butter, a little oil on the

top. This tikka will brown very, very quickly in the often, you have

to be a little bit careful. It is very creamy and rich. Let's hope

that doesn't fall off now. Can I bring that tikka marinated

before. That is the chicken I have done.

How long do you leave it? Overnight is great. Most maranaides are

overnight. You have almonds in there. Yes, we have almonds and

cashew nuts in there. Both. Does the lid need to be on. Can we

have a look. Cyrus there is a phone call on for you, the British health

foundation is calling you. This is very healthy stuff! You want me to

do the salad, a little cucumber raitha. I can't talk to you guys

without talking about cricket? Fantastic, India is doing so well.

But we have all become rugby fans all of a sudden. Cricket, you

provide a lot of the catering, you are doing it tomorrow? We are doing

it tomorrow morning, we will be on duty at 6.00am. It is your food

Cyrus. If it was my food they would be winning. You have this fantastic

truck, this trailer? Yes. Tell bus that then? It is a mobile unit, and

it is fantastic, because it cost fantastic amounts of money. But we

use it to reheat and sell the food out. It is also capable of cooking,

of course, so it can cook too. When it is busy, tomorrow should be busy,

even though the weather is not very good, Onyango our side. This is at

Lords? - It is not on our side. That is at Lords? Yes, but the

trailer moves where it is supposed to go. As well as doing that you

are launching a new restaurant? the new restaurant launches the end

of September, hopefully. Though I would love to have a little bit

more time on my hands, but it is at the new Hilton near Terminal 5. It

is going to be called Mr Toliwaler's kitchen. That is

dangerous. Tell us about the naan bread, in it it is not yeast?

baking powder, not yeast. There is no other lefrpbing agent inside,

except - - leavening agent invite except bake powder. This is hot,

you turned it so high. With the marshmallow. You know I was coming.

No I want Gethin to make one because he titched me up. There you

go, make your own naan bread. easy. That frightens me already.

Dip your fingers into the oil. you a lefty? No, righty. Use your

right hand, I'm left handed. I thought the hand was important.

I'm Indian, I say one thing and mean another. If you want any of

the recipes they are on the website. Previous dishes are on the website

too. Then you just slap it in there.

Only use one oily hands, slap it there. There is a bin on the side

if you want to slap it there. This is your's Gloria!

Apply a bit of water on there. Now slap it in there. On the mat

like that. Hold it tight. Don't touch the sides of that. Stick it

in, do for it, yes! He's the commando. Next week I will be

making...! You probably notice now we have hairs from your harm all in

the chicken as well.. You are going to pull it out. Put your hand in

and pull it off. Right that there. There is a pick there. That's not

ready yet. This one is ready. you tuned in, I told you couldn't

follow that recipe. Crikey that's hot. Put your hand in the fire, OK!

I will leave you boys be. He put me up to that, Mr Martin.

Our salad, because he has been busy doing that. Chilli, onions, tomato.

Chilli, onions, tomato. What other spices, two of these spices, what

are these? Yeah, you can put them in the raitha, chilli and cumin,

that goes in the raitha. Should I worry that I can't see any more, is

that normal. I can't see anything any more should I worry about that.

It is just burnt hair in your eyes! They are extremely hot.

tandoors do get very hot, unfortunately. You can always spot

a tandoor chef, he has no hairs on his right hand. With us you can

spot the difference the hair goes back. If you have a lot of tandoor

practice nothing grows. I'm putting hot beetroot chutney on it. With

the lamb. Where is the salad, you haven't mixed it yet. Done

everything else! Of course, I will put some mango relish on this one,

in the meantime. I will leave you to fill those. You want to take the

chicken out of the tandoor. I will take the chicken out. Is it ready?

Not particularly. It is a bit hot. Take the naan out. I will use the

tools. Here you go, Sir. No space here. I'm fine, leave me

to it, it's fine. On these you have one that prices it off and one that

has a hook, by holds it on when you price it off. What a mess Mr James,

I would never make a mess like that. You can tell a good naan bread and

whether it is made by restaurant, is it generally has a hole in the

bottom. Happy with that, I'm happy with the

fresh naan because it looks superb. There you go, my hands are greasey,

you put it on the plate. Shall we naanwichs! That is malai chicken

tikka with minted mango and ginger relish, that is made by the one and

only. With the raitha and salad, and we have a sheek kebab w a

similar thing, but a hot beetroot chutney. Easy to do at home? Very

easy. Very easy to do at home! did you make that from that carnage.

Are these hot? Dive into the lamb ones? Are you stitching me up again.

Try the lamb one first, the chicken is a bit too hot.

Try the lamb one first. Mak magic. Worth the wait? Worth the watch and

wait. And the effort of doing it in the tandoor. You are a professional

that is delicious. Back to Cambridge and see what Olly has

I'm hunting a drink with a perfect intensity and roundness to stretch

around the spicyness of the dish and give it a cuddle. You could

give it a beer, this is Black Sheep Ale, or a dose of IPA. But wine too

can pair up gloriously with spicy cooking. I'm selecting this Rioja,

mine's a pint of this. This wine comes from the Rioja region of

northern Spain. The headline grape variety is Temperino, you can

expect good spice, reserves like this love being paired with lamb.

That has the right intensity and weight to pair up with the

structure of the lamb, without swamping the more delicate creamy

flavours of the chicken. There is also some mellow fruitfulness, that

will link up with the warming spice in the dish, that is the pepper and

the chilli, without overwhelming the more delicate aromatic flavours

coming from the cumin, ginger and the cardamon. Finally there is a

deftness here, it is important to allow all the spectacular flavours

on the plate to shine through, right up to the fresh mint in the

rocking rate ta. Cyrus here is to your tandoori treat. It is going

down well here. You said it is the weirdest breakfast you have ever

had in your life. Grey mullet, marshmallows and now a lamb kebab,

and I have had white and red wine, and it is 11.00am. What do you

think? It is perpect, acidity and balance. You have the richness of

the naan coming in your mouth, it washes down completely. I know the

girls like it, you are diving in. It was fantastic, great combination

of wine as well, it works so well. Difficult to follow, but worth the

wait. Talk about, that you have become the first recipient of our

Saturday Saturday badge. Really. For your bravery of the tandoor,

and you still have hairs left. many. It is time to see which chef

made it through to the Grand Final of the Great British Menu, it is -

Acktar Islam or Richard Bainbridge. On to the main course, Akhtar is

serving slow roasted shoulder of lamb, with cashew NUT and onion

roasted gravy, plus three different vegtables and bitterian any. This

is the highest scoring dish of the week. Every chef wants to be the

main course winner. Every chef wants the main course. I'm no

different. It is like the manly role f you get the main course, you

are the man. Akhtar quickly puts the finishing touches to the lamb

and brings it to the pass in a bullish mood. Main course awaits,

bet you wish you'd been to the gym now.

That is a feast for the eyes. is it a feast for the tummy. Does

it taste good. That lamb is delicious, it melts off the fork.

It is a big fork when you have two more courses to go and you have

already had two. Would this be the Centre Point of it. It is really

fantastic for sharing, I don't think it is too heavy, an excellent

bit of cooking. Akhtar's dish is a hit on all levels with the judges.

He has set the bar high. Will Richard's beef Wellington served

with cottage pie and glazed vegtables measure up. It has dawned

on me that the main course is out, I only have one more course to go.

How many do you think I have after main course. Richard brings has

classic beef Wellington, shepherd's pie and glazed vegtables. He's

hoping one particular element will make the food stand out. What I

want you to do is put this down in front of them, if somebody doesn't

mind picking it up and passing it out, they all pull the straw, the

shortest one wins the prize of putting on the chef's hat, apron

and cloth and then they carve the beef to each other.

I think there is more fun throughout my dish, Akhtar's aren't

that fun, they are tasty but not fun. But is it fun these judges are

after. Who wants to be mother, shortest straw. That looks very

short. This would certainly get a bit of conversation going. Right

I'm there and ready for action. have had superior beef Wellington.

This is not one of them, there is not a lot of street party. It is

not street party fun and drollics. What I want to do is settle down in

the armchair, put the newspaper on my head and fall fast asleep. Which

isn't quite the point of the main course for this banquet.

With only one chance left to impress the judges, the tantalising

prospect of cooking at the People's Banquet is playing on both chefs'

mind. One course and that is it. Are you going to miss me.

messing you already. Don't worry, I'll invite you to the banquet.

Akhtar is first to the pass with his last course.

Three minutes away from the pass, last dish. Think you done enough to

beat me? I don't mind you can be honest, if you think you have done

enough to beat me, that's cool. Akhtar is too busy trying to

caramelise his mango to pay any attention. Think you will be able

to do that for 100. As he brings his dessert boxes to the pass, he's

feeling jittery. This is a present for from me to thank them as my

guests. Good heavens, this looks like a

little selection of Indian dishes. I'm fairly certain that is coconut

icecream. This is delicious, very fresh. Oh, strawberry inside the

most delicate of pastry. Everyone is being far too polite here, there

are four separate puddings, which are essentially restaurant

puddings,'s just showing off. I don't think he's showing off very

well. I thought it was absolutely delicious, lovely, I liked the box.

I think Oliver has something about it is not a sharing pudding, it is

a hotel pudding. Not exactly the triumphant end of his menu that

Akhtar had been hoping for. Can Richard take the advantage. He as

making 70s inspired DIY icecream Sunday days, with four different

flair flavours, strawberry, vanilla, chocolate and business tash cho. As

he gets down, Akhtar gives him a taste of his own medicine. This is

the last chance, there is nothing you can do. No way to redeem

yourself, could be the end of the road. Richard puts his strawberry

compote, soil, and strawberry biscuit, then things everything to

the pass. Good luck, don't drop it.

It looks like a confectioners' window. It is lovely. I like the

combination of pexures, everyone can choose their own favourite ice-

creams. I love the colours, so summary. I think the idea of self-

assembly is quite good fun. It doesn't make my heart beat faster.

The idea is fabulous, I love the idea of pick and mix, build your

own pudding, what could be better. It would still be a really boring

pudding, that is all it would ever amount to. The cooking is over, all

the chefs can think about is whether they have done enough to

get through to the next round. In the chamber, the judges must decide,

which menu they think is best. is interesting looking at two chefs

who come from completely different journies, I don't know who I'm

going to vote for. It is difficult, but the truth is we have to pick

the best menu to go forward to the final. Have you madep your mind.

Yes I have. - Made up your mind? Yes I have. Yes. So we will get the

chefs in. Welcome chefs. I guess you have had quite a stressful week.

We have had quite a difficult day today, because there has been some

great food from both of you, but we do have to choose by the menu, not

the individual dishes. We have all made up our minds, so Oliver, menu

A or B. Menu B. It is menu B for me. I'm actually

menu A, but that means menu B has won. Of course neither of you two

know who is A and who is B. So we had better find out. The chef going

forward to represent the central region in The Great British Menu

final, will be ...Acktar Islam. Well done. Congratulations.

answer some of your foodie question. Each caller will ask our chefs, and

help decide what Gethin will be having for lunch. Jill are you

there from Essex. What is your question for us? I have some dab,

and I would like an interesting way to cook them. I love spicy good.

Dab, so spice up the dab. Lovely fish, most underrated fish, it is

great. If you can just trim the wings off a bit, score it, use the

same maranaide as for the chicken, and smear it nicely keep it in the

fridge for a few hours, grill it, and keep basting it, you will get a

lovely texture. For those who haven't seen it? It is a member of

sole family, of sorts, it is a bit smaller, you can have the

fishmonger take off one skin and keep one on. Most of the

fishmongers do. The best is from Cornwall and Hastings, two

fantastic landings, it is a very tasty fish, because it has a

slightly meat-to-bone ratio difference people don't buy. It

doesn't have fancy name like Dover sole. What dish at the end of the

show? It has to be hench. Jeffrey are you there? I'm after an almond

tart filling, not the cake type, a gooey, sweet version. I will answer

that. The best way to do that is do it thin, instead of making the

filling, the best thing to do is take puff pastry, thinly, cook

marzipan, and don't get the bright yellow one, get the natural one,

thinly slice it and place it over the top, drizzle it with almonds

and Hony and bake it for 15 minutes, you will end up with the gooey

centre, it is the mardz pan that melts and creates the centre into a

tart. As simple. What dish, heaven or hell? Heaven please. It is

looking good so far. What is your question Tony?

bass with a bit of spice twist on it. My girlfriend Caroline likes

sea bass curry. Any spicy sea bass dish, that is one of your trademark

dishes? It is a fantastic fish, the best recipe is coconut milk, heat,

oil, garlic, ginger, green chilli, saute that, sliced onion a pitch of

tum Rick, and milk, poach it in there. If you can get curry leaves

add them as well, if not don't fuss. What would you like to see at the

end of the show, heaven or hell? Hell. Yeah!

So majority of callers going for heaven. Now down to business, the

chefs battle against the choc and each other to test how fast they

can make a three-egg omelette. Akhtar 31 seconds and something

equally as slow for Cyrus. Usual rules apply, clocks on the

screens please, are you ready. Cook as fast as you can. Mr

doesn't work. It is obvious lie not one of the

fastest ones we have - obviously not one of the fastest ones we have

done. We have plan, we have a plan. We have to put some good cheese

inside. Green chillis, I would have loved that. Three-and-a-half

minutes gone! Come on.

Are you ready! I don't know what you are applauding for.

At least you will get to eat a perfect omelette. It is the first

time on Saturday Saturday you can each the omelette. It is negotiable.

Never mind the timing. You both were the same, 1.04.2. The idea is

boys you are supposed to get quicker. Next time. Next time.

Tim Geithner food heaven - will Gethin get his food heaven or hell,

let's find out after a vintage film from Keith Floyd. He's exploring

the waterways of Burgandy, first it No, it is not Songs of Praise, this

is Situ Abbey, right in the heart of one of France's most prestigious

wine growing areas. You know, if these amongst, I don't mean these

ones, but the ones centuries ago, hadn't settled here to tend the

vines, Burgandy would be a pretty dry place today. Strangely enough,

the old order of this amongst for bade them to drink the stuff. They

were far too busy knocking the daylights out of the Benedictine

amongst down the road, the ones that make the nice liqueur.

You have got to admire these chaps, they make fantastic light and

creamy cheese called Situ, named after the monastery and named after

these Charolais cows. They are self-sufficient. If it wasn't for

the fact that women are sadly banned, I wouldn't mind spending a

few weeks here myself, to cleanse my very weary soul.

And here's one of my producers making an undignified exit to the

Dog and Ferret. I thought the best way to see Burgandy was from a boat

on the river. Which flows through the illusion countryside. It is a

very important river, although not as wide as or as long as the

Mississippi, the French are very proud of it. This isn't a geography

lesson, there is my 900-foot floating kitchen going by. Burgandy

food goes in two cat gree, one stewed in wine, and two, sauteed

with the mustard sauce poured over it. I'm doing the latter. Life,

it. I'm doing the latter. Life, down here, two escalopes of veal,

choice Dijon mustard, unsalted butter, cream, thick, hard to find.

And all of this finished off with this strong alcohol, sub-Brandy

stuff, made from the residue of the wine pressing. I'm not doing that

for me or the director. I'm doing it for a very important guy coming

to lunch, who at the moment is sitting looking rather bored on the

bow of the barring. We will put a bit - barge, we will put some

butter there. We do try to do things live, I have the butter

mementing properly. One escalope of veal. Turn it over the second it is

a little bit sealed. Season it with a little pepper. Never add salt to

meat by the way until it is sealed. Otherwise it brings the juices out

and spoils it. You will need to bear with me. Look out the window

and you will see lovely sites, beautiful countryside, maidens

cavorting on the banks of the canals, people cycling past. One

way or another that has to fry away for a second or two.

# The cooking boat # Down below

# Below # Out ze window

When you buy mustard you can buy lots of different ones, for cooking

with mustard, use the pale yellow one, always add it to the sauce at

the end, because if you cook it, too hot, if you make it too rich in

the sauce, it takes away the flavour of the mustard. You warm

the sauce up and then add the mustard at the end. Because this is

a Frenchman, he likes his meat slightly underdone. All I do now.

This will ruin the camera. A little liqueur goes in there. The

meat goes on to there. Let the juice of the meat and the

alcohol reduce a bit, stir in some cream like that, two of those I

should think will be fine. Let's put three in. You let that bubble

away. They will be editing down, because they can't afford the film

to cook a fish from beginning to end. I promise you are cooking by

real time, as you can see I'm getting hot and difficult. Stay

there while I get pepper to put in there. Have a swig of wine while

that is going on. Another glass of Beaujolais. Put in some French

unsalted butter. Melt that in like that. All this is quite boring, but

feel free to have a walk round, and across the water. That's lovely now.

A little bit of mustard, about that much. You can always look up one of

these famous books, preferably one of mine, to see precisely how much

you put in. That is it, it is glistening yellow, it is golden, it

is mustard, it says Dijon and Burgandy. Coppola it over that.

Simplicity itself. Last time I cooked on a boat, you can barely

see this one moving, it was a trawler off the South-West of

England in the gales. Enjoy.

And so to lunch. And a short, but meaningful lesson on Burgandy wine

from Jean-Michel Lafonte. Wine is made by people for the people. And

if you take a group of people you have some great ones and some funny

ones. For that is the kind of things that happen. Wine bring life

to the region. Fortunately we have people who produce good stuff like

this, pretty rich, with at lo of romance. It is a wine that looks

nice. Never forget, when you look at the wine, you must like it. If

you don't like it when you see it, you will never enjoy it. It is like

on next week's show. Now we find out if Gethin faces food heaven or

hell. Everybody has made up your mind. No good asking me, you know

what I would choose. But these guys, how do you think these guys have

decided, it was 2-1 at home. Heaven at the moment. He's a smart good

looking man, he deserves hell. Close one today, 4-3, to hell.

I didn't pay them, but yes, proper grub.

So we are going to do roast shoulder of pork with apple sauce.

If you can peel the apples, preer me the potatoes and put them

through - prepare me the potatos and put them through the ricer.

Slow roast shoulder of pork, time is the important thing,

particularly with crackling. Slow roast shoulder. You use a DIY

knife? Absolutely. You need to score the pork fat, be really

careful when you do this. You will never get it with a knife, you have

to use one of these craft knives. Your butcher will do this. It is

done for two things, get the back nice and crispy, but most

importantly it enables you to slice, otherwise you will have a huge lump

of crackling. In the tray use some water. About 300mms of water. Put

the pork shoulder straight in. Salt and nothing else. Nothing.

Relying on the quality of the meat, that is the key to this, you don't

need anything else, it is the simplest dish you will cut. You can

get it from a local butcher? Supermarkets will sell pork, it is

the definition of fat to meat that is important. The cooking time, 300

degrees Fahrenheit, 150 degrees centigrade, in the oven for three

hours. Don't touch it, nothing, take the tin foil off, turn the

oven up to 200, gas six or seven, and you end up after two more hours

with pork and crackling. Yes, you see. OK, I'm turning slowly. Some

bit of sardines on there! That's what you want. We will do a

little apple sauce here. So diced apples, very quick apple sauce,

Bramley apples, that will be enough. We then use some cider, not water.

Cider because we're having an amazing season this year for apples,

and the cider production. Cyrus will back me up. It has been the

best in recorded history. weather has been awful for us but

very good for the apples. Is that sugar.

We need sugar with the Bramley apples. We bring it to the boil and

cook it quickly. The hispi cabbage needs to be sliced. Our mashed

potato we do with this. We have our butter. More butter.

never thought I would say that, that's enough.

A little bit of milk in there. We mix that together to our mash.

This is the creamy mash, invest in a potato ricer. He pride myself on

my mashed potato. This is just that, really quick. To cook the hispi

cabbage. Water butter, of course. We throw the cabbage in, no need to

boil cabbage. The water and the butter emulsify, to create a sauce,

but the water will cook it, rather than it just frying, it is steaming

at the same time in there. A bit of salt, education. Some black pepper,

can you get me pork out of the pot. We can make the sauce with this.

This is all about timing is this. That's the key to it, I suppose.

The good thing about this pork is that the longer it goes in the oven

the better it is. The pork shoulder you can almost forget about it. Can

you put that on there, we will warm that up, actually.

The mash is ready. You are salivating. It just looks great!

That is the key to the pork, it has to be really good quality, but

above all else, a slow cooking side of it works. You see the apples,

they don't take long, how easy is that to make apple sauce, the cider

in there, the taste of it. How do you know it is ready. The apples

just break, that is apple sauce done. That is it, easy.

There you go, easy! It is, now I forgot to mention earlier, you are

also on the box doing remembrance week, which must be a great

responsibility, and fascinating stories as well? Absolutely. Going

to Afghanistan and film that, it comes out in November. They are

real heros, obviously. They certainly are.

That is the hispi cabbage, you can grow it simply at home. Then you

have got check that out. At this point I want to thank everybody

this week, obviously people have been watching this hospital thing I

have been involved in, I would like to thank you for all the support. I

never get to thank anybody on the show. Thank you for the support,

the guys are doing a great job up in Scarborough, this should be on

the menu up there. If you are going to be ill, get to

Scarborough. A little bit of the apple sauce on

the side. Then, just some of the pan juices, nothing else, just a

few of the pan juices. Over the top, you can't slice it, dive in, it is

comfort cooking, slow roast shoulder of park, Geithin Jones,

dive into that one. To go with this, we have a

Corriente Del Bio Pinot Noir from Marks & Spencers, it is from Chile,.

The idea it is that sharing food. Come on, we're waiting! Strangest

breakfast in the world. Happy with that. You saved the best till last.