11/05/2013 Saturday Kitchen

morning. The sun may have disappeared but our world-class menu

of fantastic food is going nowhere! This is Saturday Kitchen Live!

Welcome to the show. With me in the studio are two top chefs. First the

Frenchman with a passion for vegetables! From his own

award-winning Soho restaurant, it's Alexis Gauthier. And next to him is

the man from Iceland who moved to London and created What are you

making for us? There has been a lot of talk about this umami flavour,

you have everything in it? Yes, you will love it

What are you cook, Aggi? I have cooking a brot, a new season garlic

and many new ingredients. You have a new ingredient? It is bon

eat eow vinegar. So, two different dishes from the

chefs today and as usual the final line-up of fantastic foodie films.

There is Rick Stein, plus new Episcopal soedz of Celebrity

MasterChef and Raymond Blanc. Now our special guest is a national

hero, he won a silver medal at the London Olympics and he ese the

reigning Strictly Come Dancing champion. Please, welcome to the

goe, Josh Lewsey. Now, how do the dishes sound to you, king crab with

wild garlic, asparagus and hazelnuts and parmesan? I am up for different

things, but I have a tif pallet. Is that because you are still in

training or is it something you have always had? I have always tried to

be careful what I eat. My mum always looked after me and cooked nice

meals, but I did not vary much. I always had the same things that I

had when I was brought up with them. So at the end of the show, you are

eating something # based on something that is your food heaven

or food hell. So, food heaven, you mentioned your mum. So is this about

your mum's food? Jerk chicken. Caribbean rice and peas. She cooks a

really nice jerk chicken. Is it the spicy version? I mild one.

If she makes a spicy one it has the cool yoghurt to go with it and mango

chutney. What about the dreaded food hell?

Kalamari, squid types of things. Seafood.

Is it the tentacles? The suckers on them.

I am not a fan of Kalamari. So, the jerk chicken or squid. I

will combine it with another much your favourites. I Wilma anywayed

the chicken with cinnamon, cloves, and serve it on a hot griddle,

served with a pea and rice cake and coleslaw. Or food hell, calamari

with chilli, coriander and garlic and a very tasty dish. You have to

wait until the end of the show to find out which one louis gets.

If you would like to put your questions to us live call us on the

show. If I get to speak to you, I will be asking if Louis faces food

heaven or food hell. So get your thinking caps up. Up next is the

brilliant Alexis Gauthier. Parmesan is on the menu for this

dish. This is one for parmesan lovers.

So, what are we egoing to do? doing a hot custard.

Clear clear. This is going to be topped by string

vegetables and English asparagus. We have cower gets, peas and mangetout.

have cower gets, peas and mangetout. So I have the pan kret a.

You do the bacon and I start with the mushrooms.

-- I have the pan cheta. Another mushroom you use is the

truffle you use in your restaurant? I love it

It is full of umami. It is what is delicious about this dish.

So, what is umami? It is complicated to describe.

When there is a lot of umami taste, you say that this is delicious,

compared to this is good. There is a lot of food that we use

in the restaurant that contains a lot of umami flavour.

Is it in butter? It is when it becomes brown.

When it goes brown? Yes. When the butter turns brown. The

umami flavour comes out. It is beautiful.

Yushl everything brown in the kitchen tastes of umami, that is why

it is delicious. So, you do the shallots and the

garlic for me. I can do that.

I will prepare the bacon. The bacon is full of this delicious umami

flavour. Now your ethos is around vj itself,

it is at the forefront? It is not new. I come from the South of

France. Vegetables are normally at the centre of the table. It has been

always natural for me to cook with vegetables, to make the most out of

them. I decided to write a book about how

you can bring the vegetable as a centre-piece of your meal.

Then I wrote Veggetronic. That is when the vegetables are in command.

It is all about making umami bomb, and making the vegetables the star.

It is the star of the dish. So the swiss roll I'm about to do in

ten minute's time, does that have umami in it? No it does not! There

is no umami but I am sure that it is delicious.

Have you done the garlic? It is in there.

So this is the base of this custard that you are making? Absolutely.

This is like the garnish. Louis said he did not like the mushrooms in big

pieces. So I have done them small for him.

That is going to be a discovery for you! Cheese?Yes, please. I will do

the base of the custard. So this is like a creme bulaway?

but I put one egg yolk rather than two egg yolks. You are using a whole

egg? Yes. One whole and two egg yolks. It is a very impressive dish

when it works. There are some tricky bits with it.

One of them is the parmesan tuille. It is something that the head chef

never does. Yes they pass it on to somebody

else! So you want me eto cook the veg in literally a little bit of

oil, then? Yes. No butter? Not yet. No butter! There

is enough butter in the cream I have put into the mix. I can tell you.

So cream and milk you have in there? Mainly cream with a little bit of

milk. Don't forget the peas. Rather than

boiling the vegetables I like to pan-fry them.

You add a little bit of water? After. We fix the colour on the

vegetable. It keeps the green. Then you glaze with the water. It is

delicious. So that is parmesan cheese, egg

yolk, milk and cream? Yes. And lots of parmesan.

That colour looks fixed to me? done. So I put the mushroom in the

middle of the bowls. So you have two different types of

mushrooms? Ceps and chanterelle. They are very now. Do you have some

in your garden? I do. I did have asparagus in my garden. I had two

spears! I had two, now it is down to one as the dog has eaten it! But the

par gus is fantastic. Obviously the mushrooms are in season. Often, the

two go well together on the same plate when they are coming in season

together? That is the beauty. They come out of the ground

together, they are to be eaten together.

So how long in the oven with these? 22 minutes.

I will get the bake on out. You have to check the bacon.

I will get it out. So here in the ban marry. We have hot water in a

tray in the oven. -- ban marie. In Yorkshire it is a

tray of hot water! Remember if you would like to put your questions to

our chefs today you can call this number:

Can do at home. You have a hot nonstick pan. After I do this. Do

not give colouration, but I think on this there will be a little bit of

colour. So a dry, nonstick pan? Yes. You

must be brave with this one. Why the flour? Is it to soak up the

fat? So it is not too fragile. Oh, my gosh I have never done such a

nice one! It is hot! And now we have the chicken shock. This is

beautiful. And you have the beautiful

vegetables. Can you cut the balkon in little

pieces? Yes. So a little bit of greens. That is

perfect for Saturday morning in bed, you see? A little bit of egg,

mushrooms, chicken stock, green vegetables.

I can see a lot of people waking up with a hangover and making this!

is very easy to make. This is the kind of recipe you find in my book.

There is the bacon there. Thank you very much.

Maybe it is a little fancy but it looks good.

Then the final bit which is the tuille, which adds the texture.

Yes. So this is like wafer parmesan

tuille, so concentrated in umami flavour it is unbelievable. We are

going to love that So mind us what this is again?

is parmesan custard with mushroom mushrooms it is annum um bomb.

It certainly is. I will leave you to grab one. There

you go. Bring one over here. We have one each.

If you give one to Louis. I shall.

Dive into that. Tell us what you think of the umami taste, then.

There has been a lot talked about There has been a lot talked about

You see it in supermarkets now. All of the different ingredients with

umami. Marmite is annum um bomb. It is very

common. What do you reckon? It tastes good.

I don't know what he eis talking about but it tastes good.

Is it delicious? I am about to take the mushroom.

It is a chunky bit. You said you cooked that for more than 20

minutes? About 25 minutes. You like it? It is very good.

Right we need wine. We sent our wine expert Brian Barwick to the home of

English football to check the pitch at Wembley Stadium. What did she

choose to go with Alexis Gauthier's ultimatum umami? It is the 90th

anniversary of Wembley Stadium. I am here ahead of the FA Cup cup final.

Before it gets crowded, I am to head to the shops to find some knock-out

wines to go with this morning's recipes! Alexis Gauthier's parmesan

and wild mushroom custard is full of rich, earthy flavours. On its own it

will work well with an oaky Chardonnay, but as it is topped off

with the pan-fried summer vegetables, I am going for something

a little more lifted and aromatic. Here it is, the king crab with wild

garlic, asparagus and hazelnuts from Australia.

-- here it is, the D' Arenberg kvp the Hermit Crab.

This is exactly what I am looking for it is full of floral, apricot

fruit that will balance the saltiness of the pan kreta and the

parmesan. It also has lovely lemon acidity to cut through the richness

of the custard and to pick up on the crunchy green vegetables. Although

this is an elegant wine it has enough body to cope with the

intensity of the earthy wild mushrooms. , your test # tasty bomb

nothing less than this sploif wine and here it is.

It certainly t is. There is a lot going on with this dish, but this

wine is a perfect match? It is. You happy with that? Yes.

It is a fantastic combination. A lot of flavours going on there.

Coming up, Aggi has a great dish king crab with wild garlic,

asparagus and hazelnuts. Yes, it is with a bonito brot, asparagus and

new season garlic. That is what it is, it is better

with garlic butter, but there you go. Now, let's catch up with Rick

Stein. He is celebrating the flavour of garlic with a new recipe he has

Apology for the loss of subtitles for 91 seconds

created for his crew. I will be One of the delights of south-west

A couple of bulbs makes fantastic soup and I just felt the need to come up with a dish

First of all I made up a stock using chicken, pork bones, root veg, tomatoes and loads of parsley.

You just need to let it gently simmer for a couple of hours.

Then I cut up a pork fillet and because fillet doesn't have a lot

of fat, this is a good way to keep it moist.

I have to say, this isn't a French classic,

just a great, simple way of cooking pork and garlic at home.

You probably need to like garlic rather a lot

to enjoy this dish, but it's just like that Provencal dish - chicken with 40 cloves of garlic.

By the time it's all cooked out, it won't taste too garlicky.

I've just got a bit of butter in the pan there.

Not the best of pans, I have to say.

But, that's what you have to put up with in barge life.

just get that pork nicely coloured.

I'm just going to put half in here.- I don't want to overload the pan.

And about half the garlic to sweat down and start to flavour the pork.

And a bit of seasoning, of course.

It's a very impromptu dish. I'm only making it in the frying pan,

although I'm calling it bargeman's stew, actually,

which is very tender and doesn't need any stewing time,

it'll be ready as soon as I've added my stock

and reduced everything a bit.

I'll add a bit of white wine now.

This comes from another co-operative further along the canal - Buzet.

It's what we'll drink with dinner later.

In fact, I dreamt up this whole bargeman's stew around these beans

which I saw in the market this morning.

We've got haricots, onions, the sauce from cooking down the beans,

tomatoes, thyme, bay leaf, salt and pepper. It should be jolly good.

So what with that and the pork, I think I've got the makings of a very nice dish.

That's the great thing about these markets.

A, you've got the lovely food, but B, you've got the inspiration from looking at that food and thinking,

"What shall I do with that today?" It's just such fun.

Every few yards I'm coming up with ideas for dishes, simply by what's on display.

Who needs cookery books when you have this on your doorstep?

Gold medaille! Really! You make that?

What is my name? Jean-Francois Boitard, le roi du canard!

Merci.

See you later!

As a great lover of whelks...

Merci.

..I'm naturally a great lover of snails, too.

Oh! They're lovely - they're so tender!

I tell you what - I'm going to start a snail farm.

It's really sad - early days in the restaurant -

local fishermen probably gave up fishing because there weren't any fish left.

They started to do a snail round.

Imagine doing a snail round in Cornwall. Well, we bought them.

Look at those! You'd have thought supermarkets would cotton onto that.

I like them floured, fried and served with some beurre noisette -

lightly browned butter, parsley capers, a bit of vinegar as well.

A bit like I do raie au beurre noir, the same sort of idea. Lovely.

Melons don't come a lot better than that, Dave!

Merci.

'I could shop like this every day.'

Don't you agree? Are you going to get some more? Yeah.

And now for the stock.

Again, this was the market that produced this brilliant stock.

First, I've used the pork bones from the loin because I bought it on the bone.

I bought a load of vegetables, as well. It's excellent. Smells lovely.

Stir that in.

Look at that.

so important to the finished look, and a touch more seasoning.

So, I'll just stir that parsley in like that.

I've just had this idea - it might work, it might be a bit of fun.

I'm just going to ask Julie who looks after us, cleans our rooms

and waits on table for us, don't you, Julie? Hi.

Would you like to try some of this?- We've called it bargeman's stew.

I think it's the sort of thing that bargemen would eat

on a cold winter's day going up and down the canal.

Have you got a spoon?

There you go. Try it.

Mm! That's nice.

Is it? But, um...

.

It needs a bit more salt?

Mm-hm. Really.

God, I'm surprised. I'm such a salt freak.

I love salt.

Yeah, maybe. Tell me, have you been to England at all?

Look at that. Now

Now for

Now for today's

Now for today's masterclass,

Now for today's masterclass, I am making swiss roll with fresh

blackberries and vanilla cream. This is making it differently.

In with the sugar and the eggs. We pop that on to the machine and get

pop that on to the machine and get it whisking up.

We want to whisk this for three to four minutes.

I bet you did not have one of those in school? I did it by hand. Even at

school in my school, the gymnastics, the pommel horse, it gathered dust!

We wheeled it in and wheeled it out? When did you first go on it?

Probably about six years old, but to learn how to do it, we had a bit of

string with a ETA tached and you stick your feet in it and circle for

about half an hour. We had rope things in the gymnasium

from the centre of the room. There was always one that could get to the

top. We got sent there for punishment

sometimes. We would just look at it. You were

that young when you knew what you wanted to do? Yeah. You start off

young. Doing the basics, the hand stands, the flips. Then you get into

the more technical side of it. Was your family involved in this or

was it something that you picked up? My younger brother did gymnastics.

He is three years younger than me. I was four when I started. A year

before you are supposed to. Four? Right.

Because I watched my brother training. I would be messing around.

I could not sit still. The coach said to my mum do you want eme to

let him join in. Weren't you singing as well? It was

an option. When I was seven I had the opportunity to sing full-time in

the school, but I had to make a choice between singing and

gymnastics. You pick the right move? You think

that I made the right decision. When did it kick off professionally?

Probably about 17. I got the first World Championship medal at the

World Championships. I was doing my A-levels. I had to make the decision

to carry on with the A-levels or risk not going to the Beijing

Olympics. You won gold at the Commonwealth

Games as well, the European champion, twice.

How was that like at London 2012? What was it like for you, really?

London it was life-changing for so many different reasons. It was a

massive competition for any British athlete. A lot of pressure and

expectation involved. We all thought you had won, but it

was the guy you were competing with, against all the time? Yes,

Christian, but it was a fantastic competition. It kept everyone on the

edge of their seats, but it is what it is, it is done. I am happy with

the routine that I did. I would not change anything.

Well, you get to eat swiss roll with fresh blackberries and vanilla cream

now! You have a swiss roll tin. Lightly butter the tin and get the

greaseproof paper. This is the key. Whenever lining a square tin get the

greaseproof paper and just do this with it. Like that so when you put

it in the tin, there is no fold. So the followeds are perfect in the

corners. Then you don't get messy corners. This is now ready.

You can see it is nicely foamed up. This is like I showed you the other

day. A little figure of eight, you can tell when it is ready.

But the amount of flour, 75 grams of flour and we dust this in. . Then

use your hands. These were invented before any spatula. Get your hands

in and fold this? So 2010, then you did Strictly Come Dancing. You did

the tour? The tour was amazing. The show itself, and the tour was a

different aspect. I loved every second of it.

What was that like for you? For me it was the most frightening thing I

have ever done in my entire life. You are outside of your comfort

zone? I would not say it was the most frightening thing I have ever

done, the Olympic Games terrified me, but it was nerve-wracking trying

to perform every Saturday, something new, something different and as you

said, out of your comfort zone. Now we pop this into the corners,

but, 2013, still as busy as ever. You have written a book. You are

about to tour around the UK helping kids in school? Tell us about it.

The book is coming out on the 4th of July. It is not an autobiography,

but it is an insight to the other side of my life. What it felt like

to be doing what I did at the Olympic Games. It goes into the

details, the pressures, the nerves, what that whole experience was like.

So that is cool to have coming out. Obviously the school tour. We talked

a lot about the Olympics, about a legacy, trying to get people

involved in sport, kids especially. I am taking it on myself to go

around the schools across the country, to help promote that legacy

that we were talking about. Diet must be key to this, keeping

fit. That is what you are involved with as well? Definitely. Something

like Dannio, the new yoghurt that I have been on dashboard with. It is a

great example. Something that I have before or after training that is

helping promote sport. Health Healthy exercise.

While you are saying that, I am debating whether or not to put this

much sugar on this! Well, everyone likes to splash out. You can put as

much sugar as you like tonne. So this is out now this yoghurt --

yoghurt? Yes. It # I love it.

It is Dannio. So, we have a little bit of sugar

there. Then we peel this carefully. The texture of the sponge is very

different to a tradition traditional sponge cake. It is softer, lighter.

It is the amount of flour that we have in there. This flour allows us

to then let it rise, roll up. Now I have the jam here which is just the

blackberries in the pan with sugar and that kind of stuff. We take this

and spread this over the top. I remember making a swiss roll when

I was at school it was awful. Did you pass your cookery exam at

school? I passed something at school.

Did you pass your GCSE cookery exam at school? I must have done.

I failed mine. Really? Well it shows, no? ! Thank

you very much! But I didn't get to do a swiss roll like this. Then what

you do, this is it, you see. Look at that! Now, obviously, I have

done enough for two portions here! You can double the recipe for a

family of four... Am I putting enough on? That is fine. Absolutely

fine. A but the of that. Remember this has

fruit in it, so it is part of your five a day. Then you have the damp

tea actual and we roll this up now. -- teatowel.

And we lift this over here and put it on there. Then, just for you, wu

we put a little bit of mint on it is also a herb, so it is part of your

veg, so another member of your five a day family. This is when you can

dive in. Your swiss roll with fresh blackberries and vanilla cream.

It is huge! It may not have any of the fancy stuff... Look at that!

Dive into that. Tell us what you think of that one?

! This is so naughty. It looks amazing, are you sure it is not a

French roll? Remember if you would like to ask a question to any of our

What do you reckon? It is good!See, umami! What are we cooking for Louis

at the end of the show? It could be jerk , favourite. Cooked on a

griddle with a pea and a rice cake and served with mustard coleslaw. Or

it could be food heaven -- food hell. The squid, dusted in flour,

eggs, breadcrumbs and deep fried and served with an Asian style pesto,

with fish sauce, lime, and lots of coriander. A little bit of mint.

Some of our chefs and viewers get to decide his feat but you have to wait

until the end of the show to see the result. Now it is time for Celebrity

MasterChef. There is to demonstrate their nice skills before they can

Pickett. I'm the head chef We have a really busy lunch,

The contestants have just Have you ever filleted a salmon

The knife's finding Obviously, the more we leave,

What we need to do now is take all is the customer having any bone

Ideally, looking for about I need you!

served with black pudding, I hope I can make it

but obviously we need to take all Take all these pin bones out and

Having butchered the beef, Cheryl sets to work on the fondant potatoes.

Easy one to do.

Straight down. Yeah.

Use that as your guide and then you'll be fine. OK.

Thank you. OK?Yeah, thank you. Yeah, happy. Good.

Sort of.

Ah, come on!

Oh, blimey!

Basically, these are being confied, that process.

We want them to be nice and crispy on our skin side now,

so we don't need to cook them too much on top of the stove.

I'll go straight into the oven with these, OK?

Frisee salad. We've got some chives

going in there.

Into that, I've got smoked bacon, OK?

Black pudding, just been cooked under the grill.

And that's going to go on here.

The last thing - one thing I don't do is sauce over the black pudding,

cos it makes it look a bit...

Right. Don't touch the black pudding.

Don't touch the black pudding, OK?

That's how I want it today. Are you happy? Yes.

It's 12 o'clock, and the first customers have started to arrive.

OK, guys. First order up. Cheryl, two beef.

Medium rare, medium. Yes, Chef.

How long will that take now? One minute, Chef. Brilliant.

Be careful, yeah?

Ooh!

SHE LAUGHS That comes out fast!

Re-dress it. I'll take it off.

On there again. Really, really quickly.

I

I gotcha, OK?

Mushrooms. See the bone?

Got to really go now. That's fine. Stop, stop!

OK. Bring them over here onto this tray.

First two are ready.

You can't really know. No? "You can't really know." I love that(!)

Zoe, how are you doing?

Just 20 seconds...

Couple of minutes? Brilliant.

Stop, stop, stop, stop, stop.

Jut go easy on the sauce, OK?

Yes. I don't like that squirter.

It's midway through service,

and Danny's salmon dish is proving popular.

Danny, how far are you away, mate?

Erm, will be

two minutes on the salmon.

Once you've gone on these three, you've got five more on order, yeah?

OK, no worries, Chef.

Yes, Chef.

D

Salmon and a duck away, yes?

Zoe? Yeah, duck away.

OK, Zoe. Can I have an answer then, please?

Yeah, Chef. Thank you.

Can I have a rump steak and a salmon, guys, yes?

Now? Now. No?No, no!

Two minutes? Two minutes. OK, two minutes.

Come on, come on, come on.

Watch the side of the plate with sauce.

Rump steak, medium.

Well done. Brilliant.

I had the steak. Cooked to absolute perfection.

And bone marrow, which I've never had before, tastes quite nice, as well. I'm impressed.

I really need that duck.

Literally seconds away.

Sauce on then, Zo'?

Yep.

Come on, let's have 'em, mate.

Go quickly.

I had the duck salad.

It was really beautiful.

I wasn't expecting the flavours.

What really blew me away was the black pudding.

I just wasn't expecting to taste like that, cos normally it can be a bit dry.

So I was really impressed.

Well done. Thank you very much.

HE SIGHS

on in the next challenge, cooking a signature

signature dish.

signature dish. Still

signature dish. Still to

signature dish. Still to come on Saturday Kitchen Live it is Raymond

Blanc. He is cooking a pomme pudding and a steamed kidney and oyster

Aggi and Alexis have been COOP-ed up in the studio all morning so I'm

sure they've both HATCH-ed a plan to EGG-cel at the Saturday kitchen

omelette challenge. You can see how or food hell? You will have to wait

until the end of the show to see how he gets on it could be his

favourite, spatchcock jerk chicken with rice and pea cakes and slaw.

Now, let's get on with the show with Aggi Sverrisson.

What are we cooking? Something amazing, king crab. They come from

Russia. They move all of the way down to

Norway and eat and kill everything on the way, obviously.

Do they catch them in the US as well? Yes. The US as well.

I have seen a programme about how they catch it.

You can see that the bed floor is full of them, the seabed floor it is

crazy, isn't it? Yes. So, why is it, when there are lots

of them, why is it so expensive? would not say there there are loads,

but they are very difficult to catch.

They are quite expensive these things? They are about �38 to �39 a

kilo. When you are taking the bones out, or the shell it comes out about

�80 just for the flesh. A kilo? Yes, but with this that I am

doing now, if you don't have a king crab, you can use scallop, squid,

king prawns, monkfish. More or less anything you want.

It is the other ingredients that go well together.

well together. Exactly.

So that is a solid piece of meat, though? Yes. I put that here.

I take it that the key eto this is not to overcook it but not to

undercook it? Exactly. Don't overcook it or undercook it. It is

the same with everything. Don't overcook, don't undercook. How crazy

does that sound? I know. Now the asparagus, what we are going

to do, we are not going to peel it. The English season has just started,

so we are using this part. The rest goes for soups, stocks.

I am basically making a little veg stock. That is the key to this,

isn't it? Exactly. Here we have the new season garlic.

And the hazelnuts in the oven? No oil?

This garlic goes in boiling water. It takes about two minutes. It is

very mild because of the new season. The asparagus also at the same time

in the boiling water for three minutes. We have garlic leaves that

we are going to ease use later on as well. That goes here. The king

crab... So I take it, this is the new season garlic, so it is not

strong? It is very mild. You can eat it almost raw. You can eat it raw.

That was nearly a moment like last week, then! What are we doing now?

am going to pan-fry the crab. You can get me the vegetable stock,

please. The idea is that you bring this to

the boil and do what to it? Just leave it? Yes, cook it for ten

minute, leave it to the side and then pass it through.

And you would use the shells after? Yes, for stocks, sauces, everything.

I am going to do a cold brot. It is fantastic for the summer.

A hot summer day. Now the last time we spoke you had

one restaurant running and another up and running but you are about to

bark on another one now? We are opening in September. In Mayfair.

The other two restaurants have been extremely well received. This is

like a great value for money restaurant. With many quirky wines

that you don't get elsewhere. We are looking forward to it. Here

we ehave a little bit of the bonito vinegar in the vegetable stock. Then

some oil ive. A touch of salt.

There are the hazelnuts? Can you chop emup, please.

Yep. Now the garlic leaves go into the

boiling water with the garlic and asparagus.

So you pan fry that in oil? Yes. The crab was frozen? It was, yes.

And this vinegar, tell us about this. It is amazing. What is it

called again? It is called bon eata vinegar. You can get it in a

Japanese specialist store -- bonita. If you don't get it, just use good

normal vinegar. The most important thing is the lovely vegetable stock.

You want the as par gus out? Maybe a little long are.

Are you sure? It is definitely cooked! Right, the asparagus and the

gar luck a out. Cool it down and then we are going

to chop it up. So this is a cold salad with a warm

bit of crab? Yes. You can prepare it all in the morning. You can even

cook off the crab and then in the oven later for two or three minutes.

I think we have everything here that we need.

So those hazelnuts are lightly roasted.

The asparagus we take here. We just chop this up.

Now the garlic, take that here. Roughly chop this up as well. It is

fine if there is a little bit of texture in the garlic now as it is

so lovely. That goes here.

The garlic leaves. Where do you get your inspiration

from? Your ingredients are unique. You mix and match them with Asian

ingredients? I think that my inspiration is going out to eat. I

like clean, fresh flavours, no butter, you know.

He has got butter in his kitchen, I have been there! A little bit of

this? Yes, a little bit of this. Perfect.

And this is the seaweed? That is dried seaweed.

Cow take it and dry it out? Correct. Then I blend it. I mean, taste that.

It is stunning. The crab has had exactly two

minutes. It is that vinegar it is fantastic!

The crab it there -- it is there. So, the asparagus in on like that.

So, would you serve this warm or cold? Cold. In the winter you can

make it warm, but cold, a summer dish in the garden, when the summer

comes at some point. A glass of wine and you are flying.

And then the crab, no seasoning? Because crab is the only seafood I

have come across that does not need any salt it is very salty.

There the crab, the garlic, the hazelnuts and the garlic leaves on

top like that. Then we have this lovely set of herbs. I will not

forget this. So radish leaves. Some financel leaves.

-- fennel leaves. It looks pretty good. Now finally,

the seaweed. Yes, off we go.

So, tell us what that dish is again? It is king crab with wild garlic,

asparagus and hazelnuts. asparagus and hazelnuts.

How good does that look? ! They say if it looks good it will taste good.

So you get to dive into this one. I have never tried crab.

This is the ultimate this one, the king crab. So dive into that but

like you said, no seasoning. Does it taste like chicken? Sort of!

But it is more like lobster? Yes, lobster and langoustine. But it is

the texture of lobster? Yes but more tender than lobster. You are not

convinced? It is tasty. There is a herb on that, hmm! It is not that

dill? Snoichlt Right, we need win to go with this,

we isn't Susie Barrie to Wembley stul, but what has she chosen to go

with Aggi's astonishing king crab? With this food we are definitely in

white wine territory with Aggi's Japanese-style crab dish, but what

sort of wine? Crab is a rich shellfish. I would match it to a

fairly full-body white wine, something like this buttery

Chardonnay, but looking at the rest of the ingredients in Aggi's recipe,

the asparagus and garlic and the sweet flavour of the vinegar

dressing and brot it is clear that this dish needs a more vibrant and

refreshing wine. So I have chosen this brilliant Mayu Pedro Ximenez.

It is from Chile. Mayu Pedro Ximenez is a grape

variety you expect to find in sticky sweet sherry or South America's

fiery brandy, but more recently it has been made into great-value,

elegant and refreshing white wines like this.

Oh! Just bursting out of the glass! Hmm! It is a zesty style of wine

that compliments the crab, the asparagus and wild garlic perfectly

it is also herbal and earthy. That will pick up on the parsley, chives

and the toasted hazelnuts. Perhaps most importantly it is futy enough

to balance the savoury-sweet flavour of the bonito dressing and brot, as

ever, Aggi, you have created an amazing plate of food. Here is a

corking wine for your killer crab. It certainly is. It is going down

well over there. What do you reckon? It is

unbelievable. It certainly is. A bargain, �4. 99.

What do you reckon? It is light, it goes well with the wine. Any wine

that does not make my face wince it is good.

It is really good. Right it is time for more action

from celebrity master sher. Now time for the three hopefuls to cook for

the head chef, one of his signature dishes, let's see how they all got

Apology for the loss of subtitles for 91 seconds

It needs to be really, I'm going to put my

Finish the dish off That's a seared scallop

perfect seasoning, and the scallops need to be

you get this bit, I've got to make sure

He browned them really nicely, The only thing I'm not sure

Let's hope they're seasoned I have to say, I think you've done

Thank you very much, Chef. I want to make this dish

For me, there's not enough lemon. That's better. I can taste

I'm just making sure they're not overdone.

OK, done. Hopefully chef likes it.

Hopefully the scallops are cooked just right.

Presentation looks good.

But some of the tomatoes look a bit big.

Looking for a nice dice with the tomato.

The actual scallops

feel a bit overcooked, Danny.

Nice amount of sauce vierge.

It's awash with lemon juice,

but overall, the dish has come together well.

A couple of things to work on. OK.

Thank you very much.

Thanks, Chef. Real pleasure. Thank you.

This is all completely new to me.

Again, everything's always new to me.

It's just all about nice, elegant chopping, you know.

Keeping it fine, keeping it nicely-shaped.

I want them all to look exactly the same.

No big surprises in there.

Yeah, nicely caramelised, I think.

OK, let's just get these in the plate.

And then, finally,

a few little bits.

He wants to keep the garnish fine.

So tricky to do when your hands are shaking like crazy.

So, the actual scallop - what I'd like to see is a bit more colour.

The one here, that could have done a bit more.

Is the other side of it maybe browner? Not really?

Not really, no.

I'd like to see the tomato diced a bit finer,

but all the flavours are coming through nicely.

You get the ground coriander and the caviar comes through, as well, which is nice. Perfect.

Thank you.

There is more from celebrity er on next

next week's

next week's show.

next week's show. --

-- Celebrity

-- Celebrity MasterChef.

-- Celebrity MasterChef. Now,

Now, it

Now, it is

Now, it is time

Now, it is time for our callers. First on the line is Lisa from

Leeds. What is your question? wanted a good vegetarian recipe for

English asparagus. A veggie alternative, what would you

do? The best way is to pan-fry them like we did earlier on with water,

olive, thyme and maybe a poached or fried egg with it, it would be

perfect. And a nice soup. I don't know what the weather is like in

Leeds but if it is good weather, is it? It is murky but not raining! We

are hard in Yorkshire. You are OK! We get the disposable barbecue and

barbecue it and starve with a dressing of lemon Joyce and olive

oil and tarragon leaves. Salt and pepper, delicious. What dish would

you like to see, food heaven or food hell? I'm feeling kind, so food

heaven. And Carla from Lancashire. What is

your question for us? I have sorrel, I would like some recipe ideas for

that. It is fantastic. It is one of my

favourite in the restaurant. You can do a sorrel soup with cucumber,

blitzed together. It is a cold soup with cold seafood as well.

Brilliant. Another thing we do is sor sorrel granita with a light sure

areaing syrup. Then with lemon juice we freeze it and scrape it.

And the classic one is salmon and sorrel, but the secret is when you

cook with the sorrel, not to overcook it, it can go bitter.

it in at the end. Three recipes. What dish would you

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

heaven, please. And Jan from London, are you there?

Well, I will see what she was going it ask. Joa in -- Joan was going to

ask for a recipe ewith Marmite. think you should add just a little

Marmite to the eggs and the cream. Just a tiny little bit.

She wanted to see... Food hell! are lying! I am not it is written

there! Right, let's get down to the omelette challenge business. Paul

Rankin is still at the top of the leaderboard. The usual rules apply.

Are you ready? Let's put the clocks on the screens, please, this is for

the shell? I big you up, boys. Look! No shells! No shell? ! No but you

need a straw to eat this! It is good to have a little bit of shells. It

is lovely texture. Yeah, for the texture, yes.

Oh! That is a scrambled egg. That is not good. That looks like something

off a hospital show... Right! you very much! Aggi? Yes.

You did it in... 21. .35 seconds. That puts you there.

Well done. Alexis? Yes. Tell me. You did it in 20. 82.

Which puts you there, but it also puts both of you... In there! There

you go, we have waited a week for that sound effect. So, will Louis

get his idea of food heaven or food hell? Our chefs will make their

choices while you tuck into tasty treats from Raymond Blanc. Today he

is barking on a journey of a world of great British puddings. I am off

Sophie Grigson, who so I expect to have

Raymond has been inspired by Sophie's late mother,

renowned food writer and cook Jane Grigson, who influenced his early days as a chef.

Today, it's Sophie's turn to teach Raymond something

new about traditional English puddings.

I'm going to make you one of the unhealthiest

but most UTTERLY delicious puddings.

I'm going to make a Sussex pond pudding.

My mum used to make this pudding when I was little

and so I've kind of grown up with it.

This is one of Britain's oldest desserts.

Its rich ingredients made it ideal for cold winter nights.

I'm going to line this with a suet pastry

and then in the middle, there will be a whole lemon,

in its entirety, not cut, just pierced here and there... OK.

..buried amongst sugar and butter.

And then as they steam, that'll soften inside,

and it forms a wonderful syrup, and- so when you cut into it, it's like

a pond of syrup comes oozing out and flavours the syrup with the lemon.

And the lemon... Do you eat it? Well, if you want to.

For an authentic pudding crust, Sophie uses real suet.

But that's very unusual. I was trying to put my mind round this, you know.

We've buried the lemon completely in the butter and the sugar.

The buttery pudding must be

wrapped tightly in a parchment-and-foil case.

You have to make it just underneath- the rim. The rim, voila.

I'll hold that. Another knot there.- Another not? Alors.

Yep, just a simple half-hitch. Lovely. And that is ready to act as a little handle.

Finally, the pudding is gently steamed for five hours.

Ooh, now down in the middle there. Does it matter, I thought...?

This is the bit I'd quite like you not to watch.

OK, I won't watch. No, it's all right.

That looks lovely. There we are!

After its slow cooking, the lemon has infused the pudding

with a bittersweet and zesty tang.

Lovely! And here it is, oozing out.

Oh, look how beautiful it is. Isn't that gorgeous? Look at that.

Absolutely delicious.

Who would have thought of putting a lemon in a steamed pudding?

this one at home. Definitely.

Inspired by Sophie's version of her mother's classic,

Raymond's next recipe is a much-loved English pudding.

A savoury dish of succulent steak, kidney and oysters,

encased in a rich suet crust.

I did this dish about 38 years ago when I first came in Great Britain

in the little pub where I started to cook.

I took that frying pan and it changed my life completely.

I discovered my passion.

Versions of this dish date back to the 15th century.

Today, it's perfect for special occasions

as the pudding requires some costly ingredients.

So we have a magnificent piece of rump here.

I've got some gorgeous little oysters. They're English,

native from Cornwall.

The third component is kidneys.

It's an incredible mix. And I'm going to start with the suet crust.

First, Raymond combines 300 grams of self-raising flour

with 150 grams of suet,

a pinch of salt and 200 mls of water.

And don't use your hands. It will be quite messy here. You have to use the spatula.

So turning, just pulling it together...

..with your hand. Voila. Now we're OK. We're in business.

quite soft.

And there is a little trick here,

a Victorian trick, not mine, which is lovely.

I'm going to cut a quarter of the pastry for the lid,

OK, which I'm going to keep.

The remaining pastry forms a neat cone which lines the pudding basin.

Next, Raymond dices the beef and kidneys.

In about one-inch cubes, roughly.

He coats the meat with two tablespoons of flour

to help the juices thicken during cooking, then prepares the last luxury ingredient.

That's rather lovely.

And now what we are going to do is do the sauce.

Next, Raymond boils 200 mls of red wine.

A good little trick as well, to fasten the speed of the reduction,

heat the pan before, very, very hot.

He adds this to 200 mls of chicken stock.

Voila. And that is going to be the base

which is going to make the gravy for the pan.

So now, all we need to do is to fill it up.

To the meat, Raymond adds a chopped onion, 180 grams of mushrooms and a pinch of thyme

to create another layer of flavour during cooking. Look at that.

Tightly packed. More oysters.

That's perfect. Now, we are going to add the jus.

It will sink in, rather then go outside of it.

Raymond then seals the pudding underneath the suet pastry lid.

A quick brushing on the outside to help the sticking.

He tucks in the edges and covers the pudding in aluminium foil.

It's now ready to be steamed.

Bring the water to simmering point. T

That will take exactly five hours long to simmer.

You take your hand...

I can feel the sense of ownership from Adam here, about his country.

Ooh la-la, Adam!

Oh, majestic.

After steaming for five hours,

the tender, meltingly-soft meat and rich red wine gravy is ready,

all held inside its crisp, golden suet crust.

A hearty English classic. Doesn't look too good to look at.

What do you mean? You don't like this?

Yeah, I love it, but it's not the most attractive. No, smell it.

Have you tasted it? Shall we? Yeah.

So, Adam, what do you think?

It's lovely. Really good. I love the pastry, they way it soaks up all the juices. It's my favourite.

find out if Louis is facing food heaven

heaven or

heaven or food

heaven or food hell.

heaven or food hell. Food heaven is this collection of ingredients here.

The Scotch bonnet peppers. Not too much, of course. The jerk style

chicken. The rice and peas there with a coleslaw areaed.

I can tell you are goating excited. Or, there could be the pile of squid

here, that could be the dreaded food hell. It could be deep fried with

lots of coriander. That is another food hell.

Well, you have never tried squid, have you?

Well, you are about to, as these two have chosen the dread -- dreaded

food hell. If you have never tried it before, you may even like this.

It is a nice dish. What we are going to do is to get the squid that we

have over here. have over here.

It looks so gooey! It is delicious! Then we take the flour and put it in

there. Then egg and breadcrumbs. So the breadcrumbs and the egg that we

have in here. Now these things are amazing

creatures, OK? New research has said, Japanese research, has said

that they are quicker than Usain Bolt, these fellas! They leap out of

the water and can go 100 feet in the air.

That is fantastic! I love them but on David at

Attenborough programmes! Not come closer. You are about to ease these.

It's the tentacles. Well you have the squid and you take

the tentacles. Then we open up the squid, so that it is basically a

tube. We cut it through the centre and open it up.

Get rid of all of this. Hmm! Then we score the squid.

Over the top like that. The guys are making a dress of -- dressing of,

smell that, what is made of fermented fish heads! Delicious! We

take the squid like this, like that. Then we cut it into pieces. You see

I have scored the top. This is to make it tender. Then what I will do

is I am going to go flour, egg, breadcrumbs. So each piece of squid

is dipped in the flour. Coat it well.

How are you doing, guys? We are almost there.

That is mint and coriander going in there. The reason for the pestle and

mortar is that you get a lovely graen colour rather than a food

blender, but it takes a little bit of work, hence I have given it to

somebody else. So you take the squid like that. Straight in.

Coat Coated in all of the flour and egg and breadcrumbs, the tentacles

too. It does look better. I think it is

the look. The look when it is whole, probably?

These are what they call Japanese breadcrumbs. They are basically

dried pieces of bread and then they shave them so that they become crisp

when you deep fry them. The guys are going to put in a

little bit of oil and plenty of lime. That is the key to that.

Then we can deep fry this in batches.

You want to keep going for that for another three to four minutes it

does take a while. Then we have the squid. Over here we have the fryer.

We take our squid and we can do this in batches.

So, really hot oil. The key to the squid, I don't know if these guys

agree but it needs to be very, very hot, the oil or low and for a long

period of time in the cooking. Which do you prefer? This needs to

be very hot. So very quick cooking. Pop it in like that.

Then when the colour changes, and they go... You are looking

enthusiastic about this! Well, they are starting to look more manageable

now. A bit more appetising, but a very

hot fryer, but octopus is different. You mass agenda it to soften it and

then you can griddle it. You can do squid this way or put it on a hot

griddle, but I think you will like this one better. It is deep-fried,

but the tentacles have gone in there as well. See, that is them.

Then we cook another batch. You are not allowed out of the studio until

you eat all of it, you see! sounds like my mum with my

vegetables when I was younger. We have got for you to take home in

here... Can I actually take that home? ! This is like Bull's Eye,

that is what you could have won. That is the last you will see of it!

You can't eat this and not let me take that home? ! We are having that

for lunch! No, you can but only when you eat all of this. I will try

Do you have some salt there, guys? Thank you very much.

So a bit of salt over the top. It is delicious. Seriously! It is

starting to look like more ventional fish and chips.

You have to think of that while you are eating it. That is the key. Now

you can finish this off either way. Have -- I have rocket here.

Happy with that? Just one leaf! A little bit of colour on there.

A few bits more. You can explain what is in the dressing. There is

lots of ingredients in there. There is palm sugar, mint, palm sugar is a

dark, light brown colour it is fantastic. There is ginger in there.

Lots of lime. Lots of chilli as well.

Mint, chilli, coriander. This is what you end up with. This is

delicious. I can smell that, the fish heads are

coming through! That is the fish sauce that is in there, but the palm

sugar off-sets it. And we drizzle that over the top.

I really hope I like this. What's that? I really hope I like

My brain is playing tricks on me. Just think about something else.

would like to like it. I am optimistic.

Then, of course, the chilli... Over the top.

And then the spring onions to cool it down over there.

And then, of course, you have some more lime.

To get more juice out of a lime, microwave it for eight seconds. 18

seconds you have a wal not -- walnut, but eight seconds, yes.

Beautiful. This is where you get to dive into

the this. The first time you have ever tried squid, live in front of 3

million people. Let me unbut the on my jacket

you explode! It is not that bad. This is easier than the Olympic

Olympic Games. Which bit? The tentacle bit or the

other bit? Which bit do you recommend? I will cut you a bit.

Thank you very much. This is very good.

Right... Hmm... It's chewy... ! It is not chewy. I didn't get

that. But it is not rubbery, though, is

it? It's all right sclal APPLAUSE

That dressing is really nice. is nice.

It is not as good as the swiss roll, though. To go with this dish, Susie

has chosen this Peter Lehmann Riesling. What do you think of the

coriander? I am not a massive fan of the coriander, I have to say.

you in love with it now? I will try a bit more.

When you first smell that fish sauce... That was the tentacle bit.

Oh-oh, he can feel it. Because of that, look... It is all

right. He said it's all right.

Pass the chicken from the left-handside! There you go, you can

have a bit of that as well. That is the hot and the spicy one. Both of

the recipes are on the website. Well, that's all from us today on

Saturday Kitchen Live. Thanks to Alexis Gauthier, Aggi Sverrisson and

Louis Smith. Cheers to Susie Barrie for the wine choices! All of today's

recipes are on the website. Go to: bbc.co.uk/saturdaykitchen. We're