10/09/2016 Saturday Kitchen

Good morning. We are the Hairy Bikers and this is Saturday Kitchen.

Welcome to the show. We are back in charge and we've got a jam-packed

show. I don't think we've got any jam in the recipes. Cooking live,

we've got Diana Henry. And he is back, he has been here before. Good

morning. What are you cooking today? Sea bream with pomegranate and

walnuts and then a salad with beet root, spice, very autumnal. It sets

us in the mood. Niklas, what are you cooking? Some beef in a really hot

pan, going to serve with mushrooms, berries... Proper Scandinavian

flair. Both those dishes sound mouthwatering. Also, we've got some

TV treats for you from Rick Stein, Brian Turner, James Martin... We are

beyond excited because our special guest this morning is a

multiplatinum Grammy award-winning rock icon. Since his explosion onto

the world stage 40 years ago, he's sold more than 100 million albums.

He's also appeared in over 50 movies and TV shows. He is also a bit of a

dish. Please welcome Meat Loaf. What an absolute privilege. We are

enormous fans. I am really appreciative that you called me a

dish. Because I am a six god. We say that about ourselves as well. You

should be! You should say that about yourselves. Feel free to use that

any time you want. Do you cook any time at home? I do cook omelettes,

with veggie cheese, they are really good and they are low-calorie. I

don't know the name of the bread. It is low-fat. I will have a piece of

toast. I'm good at cooking steaks on the grill, because I'm colour-blind,

I can see the steak. My wife likes it well done so I can see the colour

change in the steak. As well as fantastic steak we are going to

sample these fantastic dishes. We will also be looking Meat Loaf's

Food Heaven or Food Hell. What is your idea of Food Heaven? That is

easy, rib eye steak. What is your... Bat out of hell? I don't know? What

did you do? Cod. It can be bland but not when we

are cooking it. For Food Heaven we are going to pan fry the rib eye to

your liking with a classic source and serving that with triple cooked

chips. But if you're Food Hell get the vote then cod it is, we will

roast peppers, courgettes and onions, very healthy, scatter with

cheesy breadcrumbs, cook until lightly browned and serve on a bed

of spinach. The Parma ham and the crispy whatever sounded really good.

The first thing with the peppers... You cannot choose. You will need to

wait until the end of the show to find out which ones you get. Heaven!

Heaven! You can call us on this number.

If we get to speak to you, we will ask you if you would like Meat Loaf

to get his heaven or hell dish. You can get in touch with us through

social media. If you are watching on catch up, do not call because we

will have gone home. What are we waiting for? Let the cooking

commenced. I am at your beck and call, Diana. What are you cooking?

Sea bream. I am putting a couple of slices in either side. I want you to

do the salad for me. There is spelt, blackberries, please slice that, cut

this beetroot up, put some olive oil and lemon into the salad to address

it. You are not here to do nothing. I read your new cookbook, it is the

most wonderful food. It is stuff that you want to cook on a Wednesday

night. It is about flavours and ideas. Even though I write about

food, you have to think, what can I do with the sausage, what could you

do in the middle of the week. I know you're not a great and... You might

not like this at all. It is fish. The way you described it, you

mentioned black beans, that made a big difference.

Did you know the bream is a hermaphrodite, it starts out as a

lady flesh then becomes a boy fish later on. Why do you know that? I

just know a lot. Now I have got the beetroot, I will be back in before I

get told off. I've got pomegranate seeds, a little bit of garlic, I am

making it sweet savoury. There is pomegranate, and some honey, so it

is very Middle Eastern. The fish is the sort of thing you would get in

the Middle East, and then when I thought about this salad it was very

Scandinavian, it has black beans and Bill, then I did Peter because in

Georgia the poets still together with coriander and then a space the

beetroot. That is what I did. Remember Turkey one of our favourite

recipes was a broad bean dish. Yes, they do the same in Iran. The

colours of the planet you're working with is just fantastic. I once had a

migraine like this. They say you need to have at least five colours

on the plate, it is for your eyes as well as your health. Make every

special. You need olive oil as well. Yet the olive oil in here. I have

one question, what is the fish called, sea bream? If it changes

from female to male, which bathroom does it go to? It starts out with

one... If you would like to ask us a question, give us a shout on...

Calls are charged at your standard network rate.

The herbs are wrecked casually, I've got coriander, lots of herbs. If you

think you've put enough herbs and you probably not put enough in. You

can never have too many. Fresh herbs are great. All of oil goes on to

this and then a bit of sea salt because that will make it crispy.

That will be fine. You don't have to serve this with that. If you come

home from work you will have this from the fridge to plate in 20

minutes. Look at this salad, it is beautiful. I don't think find sea

bream are too bad, one of the fish that do quite well. This is

interesting because it is basically buttermilk. It contrasts well with

the sweet beetroot. It is a little bit Scandinavian. Bottom-up mix is a

great dressing, you don't need to do much with it. A little bit of Dijon

mustard. I've got to say, Meat Loaf is not loving it. I was fine until

you went to buttermilk. I've not done the mustard yet.

This is a lovely dish. You would do anything for Love, wouldn't you?

Except drink buttermilk. Whatever that is. We've often wondered what

that is. It is better than what we came up with. I thought you were

quite close to it but I'm not going to reveal what it was. That is nice,

beautiful. I'm going to leave him off the plan a little bit. Make sure

his head does not fall off on the way. There you go. Do you know what,

I forgot to put the onions in the salad.

This is live television! We often find it is better with the onions at

the end... It makes all the difference. We will serve up. Sea

bream supper with walnuts and pomegranates, salad of spelt,

beetroot and blackberries, lots of dill. Well done, thank you.

Right. I'm nervous of what he says about this. I'm starting off badly

because he does not like fish. Look at this fish. I became a vegetarian

for 11 years because I ordered rabbits and they brought it with the

head-on. That is wrong. That looks pretty good.

Beetroot and blackberries, that is right up your street. Diana's

delightful dish needs a wine to go with it so let's see what we

discovered when Peter visited the Palace in London.

Today I've come to Eltham Palace. And before I go to town to find

fantastic wines to go with today's dishes that are 19 acres of grounds

and gardens to explore. So let's take a look.

To be honest I am not sure I knew where to start when it came to

finding a wine to go with Diana's bream, it's such an original vibrant

recipe that draws on all kinds of cuisines and incorporates such vivid

flavours. When I tasted it the classic matches on paper like

Mediterranean white wines did not work, they were too dry or dominant.

But as is so often the case with wine what happened was that the more

understated, left field names stepped in to save the day. This is

a fine option from Spain. But the start of the show was this

tremendous wine from south-west France. Saint Mont is a treasure

trove for one hunters because it makes individual wines are great

value. This is a brilliant example, made from a little-known grape

variety in an area farmed since the 11th century by Benedictine monks

for wine. One of the keys to Diana's recipe is that the wine has enough

cretinous to stand up to the pomegranates, the beet and black

breeze. This one is perfect. It's also critical that the wine has

enough roundness and suppleness otherwise the heat from the cayenne

pepper and the Chile would make it taste to dry and austere. Finally

this lovely character. I'll set is cheerfully alongside what are

effectively explosions of autumnal flavour that come through with every

mouthful from the plate. So Diana thank you for this delicious

challenge. Here's to doing things a little differently with our food and

wine. It's a bit like the dish, there's a lot going on in the wine

as well, a lot of flavours. I think it is about. Diana? A good price. It

tastes more expensive than it is. Lots of fruit. Perfect. Niklas, you

are cooking for us shortly, have you got something up to Diana's standard

for us? It's going to be difficult. That was amazing. It's small. There

is still time for YouTube ring in and ask any of us question. -- there

is still time for you at home to ring in and ask a question. We've

gone home after 11am so don't call after that or you can tweet using

the programme's hashtag. Let's join Rick Stein on his adventure in

Germany visiting the famous restaurants of Hamburg and testing a

dish that is also a Liverpool classic, Lob Scouse. I hope it

tastes better than it looks! You can't say that! I know, that it

justice! This trip to Germany came as a lovely surprise and I want to

give it as a surprise because I don't always know what's just around

the corner. -- I want to keep it as a surprise. Of course I will meet my

relatives in the vineyards of the Rhine. You don't like me is much

because I was so boring! I will try a new season's headings from the

Baltic. And I'm meeting Jiminy's answer to Jamie Oliver. - Jiminy's

answer. And for some reason I was ambushed by a German film crew that

would not leave me alone. Will just move the camera back to get a wider

shot with the houses and they are in here. My first stop is hamburger.

Why? As John Lennon once said, I grew up in Hamburg, not Liverpool. I

have always wanted to come here, mainly because of the Beatles, I

suppose. This is where I made it and they are a big part of my life, it's

also on the sea, almost, and for the seafood cook it is a great place to

study Germany. I was slightly indignant about ten years ago, I

asked the BBC, its just because I've got German ancestry, German

relatives, I really wanted to make a programme about German food. I asked

the BBC and they just said No, no one wants to go to Germany. I said

they probably had a point, no point in doing something if no one was

interested. But all the time I've been thinking about German cooking

and reading articles about it. I thought it was probably time to come

here and prove to everyone that they are wrong, that German food is

really good and that is what I'm hoping to find. The place of my

ancestors. The Fatherland! Yes! I've always wanted to come to Hamburg

because in the 1960s I had a job on a freighter and worked my passage as

they called it, and of New Zealand to New York. My job was as a greaser

in the engine room that because the ship was going back to base at

Hamburg everything had to look lovely. I had a job, going down to

the propeller shaft with a stored spare bulbs. The spare ones are the

main engine which were this long and I had to undo them and take them up

to the workshop, give them to the ladies man who would take a tiny bit

of metal off each of them to make them beautifully silver, and then I

would take them back down. And when I'd finished looking I just thought,

that says so much about the Germans because coming ask you can say that

they are very precise but the enthusiasm for turning bad engine

room into something clean and delightful set a great deal to me

about German people. -- it said a great deal to me. This restaurant

specialises in the city's most famous dish. I love it. It also

happens to be Liverpool's iconic dish as well. And it is called...

This is Lob Scouse. This is the legendary Lob Scouse. It is common

not only to Hamburg but to Liverpool, so some people say

Scousers and it was a staple diet of all northern European maritime

nations, salt beef, corned beef, that would have been a staple on

every boat because it keeps for so long. We have onions, beetroot

juice, which is making it red in colour but also the saltpetre in the

corned beef and also make it read. We have water, salt, pepper, what

else? Vegetable stock. Tummy, how long have you been cooking this for?

A very long time, should I say ten years. Eat it regularly? I like more

fish. From the coast. He takes that the lumps of beef, saving the

precious stock and then put them through this fearful shredder, like

something Sweeney Todd would have had in the back of his wife's pie

shop. I think you can make this with a tin of corn beef at home and then

he simmers the shredded beef in stock and adds a load of butter and

margarine in gargantuan quantities. Finally, more butter in the mash

potatoes, and that goes in too. It is one of those dishes, it may not

look beautiful being cooked but it smells divine. And it really tastes

fabulous. One hour has gone by, well, not really, we can't afford to

wait for one hour, so we've got another one but this is how it will

look anyway! I was thinking as I was watching him making it, it would be

an ideal thing for a ship's cook to make because it is very easy to do,

and making it easily in vast quantities for the crew, it's

obvious! Some Liverpudlians say it should be firm enough for a mouse to

run over it but mushy and capable of being spread on bread to make a sort

of Lob Scouse sandwich! That is truly wonderful, yummy as the word.

It's like Wow, fried eggs, the Lob Scouse, the beetroot, the beer, yes.

Very, very good! He's a gawker, Rick Stein. He is about. Thanks, an

interesting twist on Lob Scouse. We are now going to attempt an

interesting twist on a traditional meatloaf. We couldn't resist it,

could we? It's got to be done. I know you are not a fan of your

namesake so what we have done is, we have done a chicken version. I heard

that and I thought that was amazing. Our recipe, anyone. We will dedicate

this to you. Chicken Meat Loaf. First, chicken, thighs taken out of

the fridge and put to warm. I will get in quickly with the glaze, we

will warn that through, this is Dijon mustard. It's nice and juicy,

we have bacon and we will chop it up. Your new album, I listened to it

last night, and it is wonderful. I wrote that wave. It was lovely. I

have to agree with you 100%. It's wonderful. Beyond wonderful. It is

braver than we are because it is a brave album for you. It was, it was

a departure from what we did with Bat At Of Hell. We made a conscious

effort to do that. My producer wanted me to use my low voice more

than my high voice. Breadcrumbs? There is only one spot on the record

where I used my high voice, and he said, you should take it low. To

lines. The only ones I don't like! From the first track I thought it

was something out of the German nightclub in the 1990s, thought,

this is interesting. We started with a southern blues guitar, and then it

goes into a 3-4 German kind of cabaret song. But that was the first

song Jim Steinman ever wrote, aged 19. Really? You've gone back... That

was his first song. And Jimmy never writes from personal experience. So

how angry was that 19-year-old? Very. He was really angry. So I sang

it is a really angry 19-year-old. I have to say that some of the vocal

performances on the album are absolutely stunning. Well done,

amazing. Thank you, I agree with you. People are expecting it to

sound like Bat Out Of Hell but we made a conscious decision not for it

to sound like Bat Out Of Hell. Back to the meatloaf I have met again and

bacon, and got some oregano, I've got that and some egg whites and

Dijon mustard and breadcrumbs and cream. Some lemon zest and then I'll

get my hands stuck in and give it a good old mix-up. That's the

foundation to my meatloaf. And what I'm doing is nice and solid and

simple, rocket, gem lettuce and some grapefruit just to cut through the

richness of the meatloaf. In here is the glaze the meatloaf. And that's

tomato ketchup, maple syrup a little vinegar and it's done. Perfect. What

is your favourite meat, Meat? Well, I guess my favourite thing is

actually shrimp. We are not doing that! You asked me what was my

favourite and it was shrimp, but my other favourite is rib eye steak.

That's handy. We're cooking that! That is the basic meatloaf mix. I

don't eat rib eye straight very often so that makes it happen. It's

a treat. This is free-form, Meat Loaf, like a lot of what you do, I

have seen you live in concert, you go for it, a lot of it is

improvised, a proper night. If you do the meatloaf in a tin you could

end up with double at the bottom of the tin but free-form it goes

beautifully. I take half the mixture and form my love. It's funny, the

single, Going All The Way when a German rock magazine described it as

one of the best rock duets ever. The best!

Honestly, buy the album. They literally said it is the best in

history, even though there is free of us singing on it! They've not

notice that! I'm washing my hands. Do do that. Reeva round the side. We

don't want it to burst. It is great. I thought you meant called now. Do

not try and eat it now. It will not end well. I was going to tell you, I

don't think you should do that. What we do... What is in your blaze? It

is tomato ketchup, maple syrup, ketchup... Worcester sauce. Do you

know that we need to save Worcestershire sauce? This is one of

those dishes, because when you think about it, it is the kitchen... That

looks unbelievable. Then what we do with the glaze again... You pop this

in the oven, leave it for half an hour, then it is paradise. No

kidding. I would have taken that on a date on paradise. Trying to find

paradise by the dashboard light with the soundtrack!

One of my best memories, I did Strictly and I did my past adorably

to your song and you sent me a message and I was riding on that

wave. How did you do in Europe dance? -- how did you do in the

dance? Not great. You said to lose myself in the song and I fell down

the stairs into the dry ice, which was TV gold but did nothing for me.

That was letting yourself go in the song. It has been the problem of my

life. Here is one we did earlier. We were going to have some radishes

and... Can you hurry up with that? I really want some.

Have you ever been on a cookery show before? Are we original? I did an

installer in the 70s -- a performance in a store in Georgia

and they wanted to make the Guinness Book of World Records so they made

the biggest meatloaf ever made, it was 40 feet long on a trailer in the

parking lot. That is meatloaf. I refused to taste it because it was

in a parking lot. I hope you will taste hours! I will do. There is no

doubt it is unbelievable. It will be hot because it has just promote of

the oven. OK, I will see you guys later! Gethin! One of the great days

of my life. I really appreciate you having me on the show. You are still

to face this, so will it be heaven... We pan fry it, we serve it

with show lots and triple cooked chips. Will it be Food Hell? It is

not too bad. We will have the cord wrapped in Parma ham, scattered with

cheese and bread crumbs, served on a bed of wilted spinach. It is not up

to us. The decision is in the hands of our callers. You'd better be nice

to them. You'd better be nice to them because I've heard they will do

anything for love. Let's explore China with Ken Hom. They are heading

to a restaurant and sampling some unusual dishes including pig's

brain. Ever tried it? Now but I sat with a guide who ordered goats head

once. I was in Belgium and we were in one of those restaurants where

they have long table, everybody comes and sits at one table and the

piano player ordered goat's head and it came with the eyeballs. I could

not eat what I ordered. He ate the eyeballs first. There are no

eyeballs on this show. I did not tell you that would have been a

health food. Thank God. -- Food Hell.

This time we are in one of the fastest-growing cities in the world.

The country has always been an isolated place free from Western

influence. It remains the most Chinese of China's megacities.

Nearly 1000 miles from Beijing, deep in the heartland, it is known as one

of the culinary capitals of China. The food is the hottest in China and

increasingly famous all over the world for its distinctive fiery

flavours. We have come here to explore the taste that makes it so

unique. This is the mothership of spaces. The people are obsessed with

chilies, claiming they have a medicinal quality, driving out the

called wet climate. Some of these, I've never seen before. I hope they

are right because it is very damp here. Even the seeds of the Chile,

which we ten to avoid in the West, are sold as a garnish. They have

taken the ones that are not as desirable. This stir-fry it. It is

dried toasting. There are not many places in the world where cooking is

dominated by such a few spaces. Some of the most authentic food can be

found here. These ramshackle restaurants are hidden away in

valleys. To track down one of the best we've enlisted a food writer

born in Canada but raised in Chengdu. She is taking us to another

part of the city that is due for redevelopment.

More and more tables have been added. It has spilled out onto us.

These restaurants are called fly restaurants. They have always been

the sole of the food culture here. Wouldn't it be fun to cook in this

kitchen? It is chaos. We have got chilly been case -- chilli bean

paste. We've got some garlic. I am desperate to cook with these spaces

but first I want to know how they cook with these spaces. For these

dishes you will not get a strong sensation of very mild, but

eventually after you start eating more you will feel it on your tongue

and your lips. One of the most famous local dishes is a regional

classic. It has a surprising ingredient. Pig brain.

Despite my dad keeping pig I had never developed the Chinese love of

brains. This is a first for me. I have orbits of this but not brain.

Think of it as tofu. It is very creamy. It is very popular, as is

the brain of a lot of animals. I think I will stick to the tofu. This

is one of my favourite dishes and I want to test out the authenticity. I

am going to prep my ingredients. Like many of the recipes, a pinch of

the citron flower pepper are exploded in hot oil to release

fragrance. Like most of the dishes we will cook on our travels it is

easy to do at home. It is a little unnerving to have such an expert

audience, particularly because I'm adapting the house special, swapping

the pig brains for pickled bamboo. Though you could use leeks and

Shalott. I'm going to season it. You can get ground citron flower pepper

in Chinese supermarkets in the UK or online.

I love the atmosphere of this place and it is heartening to see that

traditional cooking is safe in the hands of these young chefs. Even

though this present location will be soon redeveloped the staff are

positive about the future. He is going to follow his boss and

whenever he opens next, that is where he will go. Cheers!

The dish certainly impressed and they are back next week with more of

their adventures in China. Still to come on today's show, aims Martin is

relaxing with some comfort food. It looks pretty fantastic. There have

been some shocking attempts for this challenge so we are laying down the

law. We are going to make Diana and Nicholas stick to the rules.

Absolutely no messing about. No excuses. We'll meet love get his

Food Heaven or Food Hell? All will be revealed at the end of the show.

It is my turn to cook with the hugely talented Niklas Ekstedt. What

are we cooking? Some beef with some bread, you will make the double.

I've already made the door. It was in preparation. We've got plain

flour, we've got milk, a little bit of maple syrup, and some yeast.

Usually this is made with game. If you could only cook one dish the

rest of your life what would it be? Just one? Probably with reindeer,

that is what I got when I was a kid and I really like that. How would

you like this? I know that you are a bit picky in the kitchen. I am. Make

it nice. The reindeer, Santa Claus, he'll not

be happy. That's just the story, I hate to break it to your! What do

you mean, Santa Claus is just a story? Who told you it wasn't true?

Kriel Santa Claus will probably enjoy this dish because it is

straight out of the fire. You've just written a book about that.

It's Food From The Fire. It's the Nordic technique. It's not all about

the kitchen, Nordic cooking has been about the cooking lately. I wanted

to write a book about the techniques of the kitchen. No, chef... Are you

all right for me to... It's too thick! My friend's middle name is

rustic. We know, Meat Loaf, you have topped many charts. Niklas has

topped a peculiar trot in Sweden. Tell us, Niklas, tell us, come on,

pretty boy? I can't, I'm too Swedish to talk about it. Niklas has won a

chart of the man in Sweden that most ladies would like to spend an

evening with, shall we say. Midsummer evening. Top tarty and he

can cook. Are completely understood that. The one that the chef put on

the griddle is not good! The chef puts it on the griddle and he burns

and! But you are looking after the griddle, Kingy. Shut up, Dave. It

was a little too warm. I need to ask you a question, is it true that he

took a DNA test to check if you are a Viking? I did. I was not. - will

you? I was not. But I am! I have a Punch and for Heidi and cowbells. He

looks more like a Viking than you do. It is all in your DNA. It's all

in my jeans at the moment, chef, where do you want me to put this? I

will help you out. What is going on with this plan? It's an amazing one

because it gives flavour to the ingredients which you cook in it. So

I think it's really interesting because you can use it for ever.

It's with the family for generations. Or does it belong to?

This one? I borrowed it from the Swedish resident's, it is the

ambassador's pan. Get you, fancy knickers! Did you just go and knock

on his door and ask if you could have a pattern? Yet, I called him

up. You see the power of food ladies and gentlemen? The power of Niklas's

food. It's really superb. Really exciting food and as we said, Dave,

cleverly thought out. Anything you want me to do, chef? The bread is

burned slightly. No, it is just well done! Coloured is the word. If we

burn it, that is what me and Dave do, we call it Kingy. The cinnamon

butter. Allspice. Mix it in the butter and the butter will go in the

cost I am palm. -- it will go in the cost iron pan. If you fancy having a

crack at this fantastic dish from Niklas or any of the other recipes,

just go to our website. It's ready to go, chef. OK, sizzling Lleonart

pan and then the butter in the pan. Is it too, Niklas, you'll have no

conventional ovens in your restaurant? I don't use them, just a

fire. It's about the flavour. Oh, that is hot! This is cooking but

definitely not as we know it. If I had ordered the steak tartare and

saw this I would be quite upset! It is lucky that you to know each

other! Then you must imagine you are on the mountain. On a hike. You've

come out of the sauna beating yourself with a birch twig. I could

be your dad, couldn't I? You do the same kind of jokes as my dad!

LAUGHTER you you are very similar! Is this traditional, Niklas? Yes, it

is. In cast iron pan Dexter, do you wash them? Never. You can heat it

up. It's very hard, then you add salt and a little bit of oil,

perfect. Horseradish for meat, and this kind of brings this up... Look

at that, that is beautiful. Simple. Reminded us what it is. Cast iron

fried meat with some bread. Let's see it on the pan. And then quickly

pickled mushrooms. And then lingonberry is that I brush with a

little bit of sugar. Superb. OK, here we go, let's get this to

the table. Look at this, guys. Come on, Niklas. I'm coming! It is your

dish, you should be rightly proud of it, look at that, superb. This is

the thing, good food comes straight out of the pan. Today in the

restaurant the distance between the plate and the kitchen is getting too

long. You want the food on the table to start eating it. What we have a

particular liking for is that the food is not messed about with, it's

just clever execution. So good. You pinched my fork. Where are you

going? You need salt! What do you think? What is this? Horseradish.

Spicy. Pritzker back to Eltham Palace to see what Peter Richards

has chosen -- let's head back to suit his chosen to go with Niklas's

knockouts dish. -- let's see what he has chosen.

It is a wonderfully comforting feel to Niklas's steak tartare yet it

also manages to be light and elegant, and that character together

with the berries and mushrooms means that a fuller flavoured white wine

can work. But it is a red wine with its extra texture that seems more

satisfying and appropriate especially as you are polishing off

your plate. We need a red wine with the lightness of white wine but

which engages with all these flavours and textures and comes in

on budget. The winemaker's selection is a great value and also supremely

drinkable pairing but by far and away best match is this classy

seamless pinot noir from Burgundy. It is rare to get one of these for

less than ?10 so this is a find especially when you find out how

well it goes with the food. Light autumnal aromas which brings to mind

the lingonberry, the mushrooms and the cinnamon in the recipe. It is

light but cheesy with a nip of tannin and gently bittersweet in the

finish. Exactly what we need to cut through the richness of the beef but

not overwhelming. As well as sitting outside the tartness of the

lingonberries. And it is comforting and earthy and that will work well

with a flat breads and the butter, making for well rounded harmony. So,

Niklas, there are lots of drinks that will work well with your

fabulous recipe but this is a great value red Burgundy to enjoy with it.

Skol!. What do we think of that selection? Skol!. I enjoy vodka. Its

11am! Early doors! You enjoy it more. It gets dark early there. This

is a wonderful wine. It fits well. Scandelishous. Let's catch up with

Brian and with Janet Street-Porter, they are trying a signature food

platter from this restaurant and there is nothing on that board that

doesn't look truly delicious. Located just outside Woodbridge is a

great example of how far we have come as a country of food lovers.

This chef, Madeleine, runs the British Larder with her partner Ross

and he is celebrated for his imaginative cooking and use of local

ingredients. How are you today? I'm very good thank you. This looks

fantastic, what are you going to cook? Pork tasting platter and I

will cook the Scotch egg for you. What do you do first? Cooked Haq,

the sausage meat is how they make the glue, this is where the flavour

is. Get some fresh herbs, I get my parsley from a place about 12 miles

away, it's fantastic and beautiful. You can get no fresher, trust me. A

bit of cream horseradish, then next I'll put in my mustard, quite a big

helping of mustard because I quite like that as well. And here I've got

shallot confit which I have cooked in goose fat. Give it a good mixing

to make sure everything sticks together. I'm going to make them

into 100 grams balls. So weak cook the eggs or six minutes and 30

seconds and buy them and put them in ice water to refresh them. Next I

need to get my meat ready, I'm patting it nice and flat and as even

as possible some trick is to first role of the egg and some seasoned

flour so it doesn't slip around. Then I'll put it in the middle, I'm

going to work it and work it and then it will all come together and

you will see how there are bits of meat but I know there is enough to

fit around my egg, and look about. Some Scotch egg is now ready to be

pane'd. I'm going to put it in flour to make sure that the egg wash will

stick. Now I will put it in my egg wash and as soon as it is coated

I'll put it in my breadcrumbs. And it's all done. As you can see, all

beautifully covered and ready to go in the deep-fat frying. 160 degrees.

To minutes. The egg is now ready to go into the oven for a further five

minutes. I'm going to put my plaited together and cut a piece of my

porkpie. -- platter. That looks lovely. Khan these are made of left

over bits of cooked pork which is a pate. Quite a course pate. It's

mixed with bits of gherkins. This is like but alert -- this is

like a coleslaw with grain mustard. I've got a famous particularly, and

the customers loved. Then I've got a little salad with croutons and

crispy bacon. Just to give us that tiny little bit of green and

freshness. The next bit I need to put on is my crackling. This one is

one pig skin which we boiled, dehydrated for 12 hours, then fried.

So they look like prawn crackers. This is the really good stuff.

The last but not least is my Scotch egg. I'm just going to cut this in

half. In theory I should have a really lovely, runny yolk.

How are you today? Fine, thank you. Do enjoy this. I am looking at this

and thinking, if only every pub in England could see that. It is

inspirational. This is really lovely meat. It has

got to get ten out of ten for presentation.

It is like a textbook pub lunch, isn't it?

It is something you could have whilst having a very good lunch.

That Scotch egg looked incredible. Lets answer a few of your cooking

quandaries. First, we have Sam from London on the line. What is your

question? I am cooking with my mummy.

We have a whole check-in and we want to make something a whole lot better

than a normal cooked chicken. Get your mum to help you brain the

chicken -- brine, put a little bit of milk in the bottom, some nutmeg,

salt pepper and a few bay leaves and cook that slowly. He is only six!

But he is doing it with his mum. What would you like to see, heaven

or hell? This one says, my mum would like a

great recipe for a nice cheese is gone and has not got Twitter. It is

from pan in Kibblesworth. Don't batter it down. I want any

tips on plans to tournament is something delicious. I have chutney

and I pickle them and it goes absolutely brilliant. I use white

wine vinegar. White wine, Brown and some spaces. I've done it in

raspberry vinegar, that is really nice. Let's go back to the phones.

Julia from Liverpool. I've got to get on with my question. My question

is in that they've because it is a Lancastrian question. I've got a

pound of beautiful cooked shrimps, I've done obvious things with them,

I don't want to cook them, I want to present them nicely. Give me an

idea. I love using them in any sort of Thai food. One of the first

things we ever did on Saturday Kitchen was Tamarind Spring Rolls.

The little sweet brown shrimps have got the power to see you through.

You can put them into a risotto at the end. It is really good. I think

you've pulled! Which would you like to see? You mentioned the source,

that did it for me, got to be Food Heaven. I am scoring big over here!

What would you like to ask? It is my older sister's birthday coming up,

and I have some salmon fillets and I was wondering if you know any good

recipes? We've got plenty. Good recipes for salmon fillets.

Cast-iron pan, some butter, olive oil, cooked potatoes, there you go.

Easy. Some creme fraiche on the side, papers, herbs, chopped dill.

Lots of ideas there. Which dish would you like to see? I'm going to

say Food Hell. What? I hope your salmon sucks. It is time for the

omelette challenge. Don't forget, we are the ones that need to taste

them, so we need proper omelettes. Have you developed any new tactics

since you were last on because you were disqualified. I expect to be

again. I'm not a fast cooker of omelette because actually, you

should not cook them that fast. I just try to get it on the plate. I

have all these famous chefs on the board, I want to beat some of them.

You were 27.10. Quite respectable. I never got beyond 31. You've both

been here before and you know the rules. Feel free to use anything

from the ingredients in front of you to make it as tasty as possible.

Let's put the clocks on the screen please. Are you ready? Get your

hands off the eggs. The concentration is remarkable.

This plan is not very nonstick. We are going to get omelettes but not

very fast. That is one bad omelette. Mine is quite good. It is the shape

of an omelette. I reckon it is an omelette. I don't

think that's an omelette. I reckon some of it is. Let's have a look.

There is a bit of seasoning. Lot of time for that. For the first time,

Diana goes on the board. Niklas goes in the bin. You're under a minute.

Niklas, the bin. Goodbye. You were slow and it was not an omelette.

I got carried away again! Diana... You will go on the board. You are

just there. Near Mary Berry. That is a nice place. But we've got another

song in the bin and this is because we can. This is the new single. Say

a prayer to all the gods... Which dish will meet the -- Meat Loaf be

served? Food Heaven or Food Hell? Posted card on Parma ham in a bed of

wilted spinach. We will find out after we dropped in with James

Martin, who is in need of some comfort food.

My butternut squash soup with lime served with freshly baked bread. A

nutritious way to pick yourself up and it takes very little time to

prepare. Home-made bread does not need to be complicated because when

I'm at home I use some of this stuff. It's a ready-made dry mix.

Grab a packet like this, pinch of salt, 300 millilitres of warm water.

We are going to make this together. With bread, you follow a recipe but

it is all in your fingers and it is only through experience and having a

go at it that you will understand what you're trying to achieve. The

problem is most reacted differently. If it is dry at this stage it will

be really dry when it comes out of your oven. If it springs back when

you press the top that it means the door is ready. You can buy great

mixes from most supermarkets and it is a brilliant way to get some of

the guesswork out of making a perfect loaf. It needs one hour to

prove and I will prepare my baking tins, flowerpots. They certainly add

the wow factor to any pick me up meal. Line the inside is with

grease-proof paper and then back to the door. You can knock the door

back. Watch what happens when you put your hand in, it collapses.

Ideally you want 150 grams but something about that size. The best

way of doing it is to put the bread, folded in on itself. Turn it over.

Please into the bottom. -- put these in the bottom. Sprinkle it with a

bit of flour. No egg wash needed. Leave this to prove. This is what we

call a secondary prove. Foreign decorative finish, cover slice into

the top of the lows then put in a very hot oven for ten minutes. That

was simple and now for the easy bit. For my nutritious soup all I need is

based butternut squash, a finely sliced onion and a frying pan with

some butter. What you need to do is to cook it quite quickly. When you

dated this size, it will take no more than five minutes to cook. Add

some vegetable stock and some milk. Full fat, of course.

Salt and pepper. Bring this to the boil, cook this for about five

minutes. What we do now is just blended. - blend it. Now it is nice

and finely blended, this is key, you don't need to pass it through a

sieve, see how smooth it is because you have cooked it nicely. You have

to finish it off. I'm going to use lime zest, line juice which goes

amazingly with butternut squash. A good amount of lime juice and lime

zest. And then always what you have to do with soup is season at. The

lime will freshen up this soup. It's a great addition. If you can put it

in with carrots and different stuff it lifts the flavour. This looks

fantastic. Lovely and simple. It is simple, it tastes great and is full

of flavour. When you are at home you can be a bit fancy. But a bit of

watercress on the top. And there you have it. Butternut squash and lime

soup with home made bread. Lime is key to this. Makes it come alive.

Butternut squash is great as it is but when you put it in there it

really lifts the soup. # When the day is done and the sun

goes down # And the moon lights shining

through... # Just like a sinner before the

gates of heaven # I'll come crawling home back to

you. #. Good stuff. Would you guys like to

join the band? Yes! OK. You have to shave and when a short skirt and a

halter top. Daniel, I'm up for that. I knew that about you already. Time

to find out whether Meat Loaf is facing food heaven or food health.

Food heaven will be this fantastic rib eye steak with a classic

bearnaise saws and triple cooked chips. Or you could have your food

hell, this beautiful bit of cod, in Parma ham, served on a bed of wilted

spinach. Heaven! We know that the calls went 2-1 in favour of heaven.

How do you think that Niklas and Diana voted? Niklas? I think he

would like the cod so I will go for help. When the show is over, I'm

coming after you! Diana, it is on your shoulders. I think Meat Loaf

deserves to go to heaven. Yes! Rib eye steak, bearnaise saws and chips.

See, that is why you lost with you on that. Diana, help me make the

building blocks to the bearnaise saws. Peppercorns and finely chopped

Chellat. Niklas, could you do the chips? Yes, OK. He's never cooked a

chip in his life. Just as well we are mates. Do you do many chips in

your restaurant? No, oil in a restaurant full of fire is not a

great idea. I bet you will make these chips. What kind of potatoes

do you make? Maris Piper, fried potatoes with onions in the pan. Why

did we say that we would make bearnaise saws on live telly? It's

one of the things we do. In rehearsals, Niklas saved my life. So

I'm hoping that apart from the chips he will sort out my bearnaise saws.

It's going to be all right. It's important that the temperature of

the X and the butter or almost the same. -- the eggs. Top tip. I have

my eggs in there, with a nice pinch of salt. You're talking to a man who

knows how to make bearnaise saws. Rib eye steak with beautiful

marbling all the way through it. Dave, would you ask Mr Meat Loaf how

he likes this done? How do you like your meat, Meat? Medium. Not medium

rare, between the medium rare and medium. I know that I'm picky.

That's about a minute and a half on each side. I promise. You will love

it. Trust me. I'm not just cooking, and having a work-out. I can't

believe you forced him to appeal his own potatoes. Get off, you, you

concentrate on potatoes! You are on chips! They will be blanched vest

and cooked to oven temperature and these will be the best chips that

Niklas, with his Michelin star restaurant has ever cooked. They are

doing well, what's that? The reduction is reduced. A little

thinner. You want them that size. Get rid of some of this so it is all

timed nicely. The trick is to keep adding the butter one knob at a

time. Until it multiplies into a classic bearnaise finished with

tarragon... I don't like bad chips. Fat chips. All you like then once.

I'm just going to put my hand under the tap. Have you burned yourself,

dude? Just a little bit, it's fine. I love watching him peel the

potatoes. Oh, look at this. Come on. There's nothing better than the

state. Rib eye is good. Get it to room temperature before you cook it.

That is very important. You are cooking and perfect. To season it

with pepper leave it until it is just cooked and then flip it over,

otherwise the Pepe Woburn. We leave it. -- otherwise the Pepe will burn.

There are to schools of thought. We never flip it. Heston is a flipper.

We always rested. Iraq, Niklas? That's good praise from you. That

didn't happen in rehearsals -- you reckon, Niklas? I feel Jane Fonda!

Do you want a break? Yes, go on. What do you reckon? Looks good. More

butter. I'm trying to do it seven dishes Lee, give him some eyes for

his hand and he's dropped it all over the floor! It's all kicking

off, my earpiece has gone again. Go-ahead. Beautiful. Let's check the

chips. They should be doing all right. Golden brown, textured like

son. Watch out for the eyes on the floor, it will be slippery now.

Torvill and Dean down there. -- watch out for the ice on the floor.

I'll add a slight bit of oil. It won't be long, mate, it won't be

long. It's perfect. Steak is off, chef. How other chips? Coming along.

How is the bearnaise? It's good! No lemon. I think it's good. Look at

that bearnaise saws, fantastic. -- source. I am giving going, I'm not

stopping until it's perfect. It's a lovely texture -- I am keeping

going. This will be the best bearnaise we have ever cooked,

thanks to Niklas. Could we just have a little break? Put them on a plate.

Lovely. -- a little sprig. You know what, we love you, give us a kiss.

What a man. Can I have a kiss from Jane Fonda?

LAUGHTER Let's put it provocatively. Niklas,

do you want to do the napping of the bearnaise? It looks good now.

Beautiful. Right, beautiful. So that is our rump steak with triple cut

chips and bearnaise saws and we sincerely hope that you enjoy it.

This is bearnaise source, right? You cannot be messy when you serve Meat

Loaf. Happy with that? Look at that. That's get you a really soft bed.

Checking it is to your liking. It is exactly... Where did you hide the

wine Si? Beautiful, you want steak with bearnaise, come on. I'm just

going to put some wine in. Is great being here, see you all later. When

you talk, sometimes, you end up eating a lot of bad stuff and you

dream about sitting down and eating something substantial. I'll tell you

what Peter has chosen. This is ?7 49 from Waitrose and I think it is a

great choice. What do you think, Diana, Niklas? This is really good.

Tried the steak? Available, the chip. Your first British chip,

seriously? This is the turning point where Niklas starts eating chips and

ruins his reputation as the sexiest man in Sweden, it is all thanks to

us. That beef is good. How are those chips? They are hot. Well, that's

all from us today on Saturday Kitchen Live, thanks to the

wonderful Diana Henry, and Niklas Ekstedt, and our fantastic studio

guest Meat Loaf. Not forgetting Peter Richards for his excellent

wine choice. All the recipes from the show are on the BBC website.

We've had a great time and we hope you've enjoyed the show. Next week

Donald 's game is calling the shots. Bye bye guys, see